Lemon Dream Salad

Is it a salad or a dessert? I have been making this recipe for many years.  It is great for Easter, a spring dinner or a summer picnic. This salad is pretty served in a clear glass bowl.  As a dessert, you can serve it in individual glass dishes topped with a few raspberries, strawberries, blueberries or a twist of lemon. This is a family favorite!

1 pint (2 cups) Heavy Whipping Cream, whipped to stiff peaks. (see Note below)

2 TBS powdered sugar (only if you are using the Heavy Whipping Cream)

1 can (22 oz) Lemon Pie Filling

2 cups miniature marshmallows

1 can (15 oz) Mandarin Oranges, well drained

Place the Heavy Whipping Cream with the powdered sugar in a mixing bowl.  Whip until you reach stiff peaks.  Set aside.

In your serving bowl, combine the pie filling and marshmallows. 

Gently fold in the Whipped Cream.  Continue to fold the ingredients until you no longer see streaks of pie filling and cream. 

Gently stir in the oranges making sure you don't break them up too much. 

Refrigerate 1-2 hours before serving.  

 

Note:

You may add 2 TBS of powdered sugar to stabilize and sweeten the whipped cream, if you wish. Or you can use an 8 oz tub of Cool Whip instead of the heavy whipping cream. No need to use the powdered sugar if you are using the Cool Whip.

You may refrigerate the salad overnight; however, the marshmallows will absorb the moisture from the salad and they will become soft and fluffy. Refrigerate to your preference.

Optional Ingredients:

You may also add a 20 oz can of crushed pineapple (very well-drained) and/or a 1/2 cup of flaked coconut.

Serves: 6 - 8

Eileen

Italian Pasta Salad

This salad works in just about any setting—summer picnics, potlucks, a quick lunch, or whenever you need something simple to round out a meal. It’s flexible enough that you can swap in whatever ingredients you have on hand, and the amount of Italian dressing is entirely up to you.  This makes a lot of pasta for a large gathering.  If you are making this for a smaller family, you may want to make half of the recipe.

 

1 box (1lb) of a corkscrew type pasta such as:  Fusilli, Cavatappi, Rotini or Rotelle (or any other hearty pasta you wish to use) Tri-color is also fun to use

1 8oz block of cheese:  Cheddar, Colby Jack or Mozzarella or any combination of cheese. Cut into small pieces

1 cup pepperoni slices, cut in half or in quarters

1 cup black olives, sliced

1/2 cup orange bell pepper (about a half of a pepper), cut into small pieces

1/2 cup red bell pepper (about a half of a pepper), cut into small pieces

3 cups raw broccoli crowns, cut small

1/2 - 3/4 cup red onion, cut into small pieces

1 1/2 cups freshly grated Parmesan cheese (not the cheese in the green can)

3 cups (24 oz) Olive Garden Italian dressing (you may use as much or as little dressing as you prefer, it all depends on your taste and how many ingredients you use.)

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Boil salted water and add pasta, cook according to package directions.  Pasta should be al dente (slightly firm, not mushy).  Drain pasta and run cold water over the pasta in a colander.  Drain well.  Take several pieces of paper towel and toss it around in the bowl to get the excess water off of the pasta.  Does not need to be totally dry.  Set aside.

In another large bowl, combine the remaining ingredients.  Gently toss in the bowl to completely combine the ingredients.  Add the cooked and cooled pasta and gently toss again.

Place salad in a 4-quart serving bowl.  Cover and refrigerate for several hours before serving.  Give the salad one more gentle stir just before serving.

Other suggested ingredients you may wish to add:

McCormick Salad Supreme Seasoning

raw cauliflower, cut into small pieces

Romaine lettuce, cut into small pieces

salami

pepperoncini

green onions

cherry tomatoes, whole 

fresh basil

pimento

cucumber

Makes About 4 quarts (16-19 cups)

Mark and Marianne

Asian Broccoli Peanut Butter Salad

This salad is made with simple ingredients and an easy peanut sauce that is delicious.  I may double the sauce recipe next time.  You could even add cooked chicken or beef or tofu to make this a main dish and serve it over rice or quinoa.  So easy!  

If you are not familiar with edamame, it is a young immature soybean, that looks just like a peapod.  However, only eat the inner beans as the outer pod itself is fibrous and inedible.  These are usually found in a small bag in the freezer section of your grocery store, most likely already shelled. Edamame is a superfood that is packed with protein, fiber, vitamins and minerals.  They are often served as an appetizer at Japanese restaurants.  The edamame is served warm. You sprinkle them with sea salt and place the pod inside your mouth and bite down and pull the pod out between your teeth, leaving the inner beans in your mouth.  Delicious!

Salad ingredients:

3 cups frozen broccoli florets, thawed (or you may use fresh broccoli)

1 cup edamame, shelled and cooked

1/2 cup thinly sliced green onions

1/2 cup peanuts

1 batch peanut sauce (see recipe below)

sesame seeds (for garnish)

Peanut sauce ingredients:

1/4 cup natural peanut butter

1 TBS rice vinegar

1 TBS soy sauce 

1 TBS honey or agave nectar

1/8 tsp toasted sesame oil

1 to 2 TBS hot water, as needed to thin the sauce

To make the broccoli salad:

Heat a large pot of water until it is boiling.  Add in the broccoli florets and boil for 30 seconds.  Use a mesh strainer to transfer them into a bowl of ice water, which will immediately halt the cooking process.  Drain.  Then add the remaining ingredients and toss until combined. Stir in the peanut sauce and stir until well coated.

To make the peanut sauce:

Whisk all ingredients together until combined.  If the dressing is too thick, whisk in hot water a tablespoon at a time until it reaches the consistency you desire.

Serve immediately, garnished with sesame seeds if desired.

Serves: 4-6

Source:  gimmesomeoven.com

Janice

Strawberry Spinach Salad with Poppyseed Dressing and Roasted Candied Pecans

This is a light and refreshing salad that complements any weeknight dinner or a special-occasion meal. It's great for a light summertime meal. In our family, it is often served alongside lasagna and garlic bread at Christmas—proof that a great salad knows no season. It’s one we return to again and again!

1 lb. fresh baby spinach (clean and dry)

1 pint strawberries, sliced

Roasted candied pecans (see recipe below)

Poppyseed Dressing (see recipe below)

Place spinach and strawberries in a large serving bowl.  Immediately before serving, toss in the desired amount of dressing and desired amount of roasted candied pecans.

Poppyseed Dressing:

1/3 cup white vinegar

3/4 cup sugar

1 tsp dry mustard

1 tsp salt

1 1/2 tsp minced onion

1 cup oil

1/2 TBS poppy seeds

Mix dressing ingredients well.  Refrigerate. 

Roasted Candied Pecans

1 egg

1 TBS water

2 cups pecan halves

In a bowl, combine the egg and water together.  Add the pecans.

In a separate bowl, mix the following together and add to the bowl of pecan mixture. 

1/2 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

Place the pecan mixture in a greased 9x13 pan.  Bake at 300F degrees for 45 to 60 minutes, stirring every 15 minutes or until pecans appear dry.

Enjoy!

Mark and Marianne

Raspberry Jello

We enjoyed this Jello salad at our neighbors' house one evening.  It was so good that I couldn't leave without the recipe.  

2 boxes (3 oz ea) raspberry Jello (or one 6 oz box)

2 c boiling water

2 c applesauce

1 pkg frozen raspberries

Mix together the Jello, boiling water and applesauce until the Jello is dissolved, then stir in the frozen raspberries.

Spray the Jello mold with cooking spray before pouring the Jello into it.  If you don't have a Jello mold, you can pour this directly into a glass or ceramic bowl.

Refrigerate until set.

Serves 6-8

Source:  Carolyn and Cathy

Kim

Apple Peanut Butter Salad

This simple side dish is a great addition to a summer meal, though it's delicious year-round, too.  Everyone loves the sweet crunch of apples paired with creamy peanut butter.

1 TBS Mayonnaise or Miracle Whip

2 TBS sugar

1/4 c peanut butter

4 oz Cool Whip

5 apples, diced

1 banana, diced (optional)

1/4 c dried cranberries

1/4 c peanuts

5 oz miniature marshmallows

Combine mayonnaise (or Miracle Whip), sugar, peanut butter and cool whip together until combined.  Stir in remaining ingredients. 

Refrigerate a couple of hours before serving.

Makes 10 servings

Source:  Amy Maryon

Kimberly

Cranberry Sauce

There is no need to buy cranberries in a can as these are so easy to make. Our family especially enjoys these cranberries with our Thanksgiving dinner; however, they are good any time.  I even like to eat this on top of ice-cream!

1 cup sugar

1 cup water

1 package (12 oz) fresh or frozen Cranberries

Combine sugar and water in a medium saucepan.  Bring to a boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Cover and cool completely at room temperature.

Refrigerate until serving time.

Makes 2 1/4 cups

Source: Ocean Spray

Janice

* Tips:

If you double the recipe, use a large pot.  As the cranberries cook, they pop and create a foam on the surface which may easily boil over.  Also, be careful when the cranberries pop as they are covered in sugar and are very hot.  Wear an apron!

Cauliflower Salad with Peas and Cashews

This salad is a good alternative to the traditional Pea Salad.  The cauliflower and cashews give it a good flavor and crunch.

3 cups frozen peas (defrosted and drained well)

8 cups (2 lbs cut up) cauliflower, cut into bite-sized pieces

3/4 - 1 cup mayonnaise

8 oz sharp cheddar cheese, cut into small cubes

1/2 - 1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

1 cup salted Cashew halves

Combine all ingredients (except Cashews) in a large bowl.  Stir well until combined.

Chill for at least 2 hours.

Stir in Cashews before serving.

Makes 16 servings

Source:  Modified from https://recipesworthrepeating.com

Kimberly

Applesauce

I love the wonderful aroma of applesauce cooking on the stove.  It smells so good!  Nothing beats the real stuff!  It's good served warm or cold.

6 lbs cooking apples, peeled cored, and sliced or cut into chunks
1 cup apple juice or apple cider
juice of 1 lemon (about 2-3 TBS)
1/2 cup brown sugar, packed
1 tsp cinnamon, more or less to taste
1 TBS butter (my addition)
4-5 drops red food coloring...just enough to give it a little pink color (my addition)

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.

Carefully, puree in a food processor or blender until smooth.  Don't fill the blender too full.  Split into two portions if needed.  You may also use an immersion blender. I left my applesauce a bit chunky so I didn't blend it too much.

Store in the fridge.  Serve by itself, over pork chops, over ice cream or pancakes. 

Makes about 12 cups

Source:  Ree Drummond - Pioneer Woman

Janice

Pea Salad

This pea salad is so good and easy to make.  This is a great salad to make for a summer picnic. 
 


1 (10 ounce) pkg frozen green peas, thawed
1/2 cup cheddar cheese, cubed
1/2 cup celery, chopped
1/2 cup sour cream

Combine the above ingredients.  Salt and pepper to taste.
Refrigerate for several hours.

Source:  The Four Ingredient Cookbook -  Linda Coffee & Emily Cale

Kimberly