Salads, Salads Everywhere!
In the February, 1982 edition of What’s Cooking
in the Bluegrass, salads was one of the most popular categories
of recipes sent in by readers.
Donna Shelton of Monticello said this fruit salad always
receives rave reviews from everyone who tries it. “It’s
a very flexible recipe as you can always substitute or
omit an ingredient, according to your own personal preference.
Also, it can be adjusted to make a much smaller quantity,” she
said.
Rave review fruit salad
1 (16 ounces) can fruit cocktail, drained
1 (16 ounces)
can sliced peaches, drained
1 (8 ounces) can crushed pineapple,
drained
2 cups apples, diced
3 bananas, sliced
1 cup coconut
1⁄2 cup raisins
1 cup pecans, broken
1 cup miniature marshmallows
1 (8 ounces) package cream
cheese
2 large containers frozen whipped non-dairy topping
1 teaspoon
vanilla
Topping:
1 cup graham cracker crumbs
1/2 cup maraschino cherries,
drained
Combine all fruits, coconut, raisins, pecans, and
marshmallows in large bowl. Soften cream cheese and mix
with whipped topping and vanilla. Add whipped mixture
to fruits and spread in a 9- by 13-inch pan. Sprinkle
graham cracker crumbs over top and dot with cherries.
Chill until ready to serve.
Hearts of palm salad
2 small heads Bibb lettuce, torn
2 stalks hearts of palm,
sliced
6 artichoke hearts, quartered
6 to 8 black olives, sliced
4 to 6 fresh mushrooms, sliced
Italian or vinaigrette dressing
Combine vegetables and toss with dressing. Makes 4 servings.
— Mollie Tuttle, Lexington
Artichoke salad
1 package chicken-flavored Rice-0-Roni
6 green onions,
sliced thin
1 green pepper, chopped
1 cup celery, chopped
14 to 16 pimento-stuffed olives
2 6-ounce jars marinated
artichoke hearts
3⁄4 teaspoon curry powder
1⁄2 cup mayonnaise
Cook rice according to package directions, omitting butter.
Pour into a large bowl and cool. Add green onions, pepper,
celery, and olives. Drain and cut up artichokes, reserving
marinade. Combine artichoke marinade with curry powder
and mayonnaise. Add artichokes to mayonnaise mixture and
toss. Chill. Makes 8 to 10 servings.
— Mrs. Bob Laughlin, Morehead
Sweet Edna’s chicken salad
2 cups cooked chicken breasts, cubed
2 medium apples, unpeeled,
chopped
3/4 cup chopped celery
1/2 cup chopped cucumber, seeds removed
2 tablespoons minced
green pepper
2 teaspoons sugar
1 to 1 1/2 cups mayonnaise
Combine ingredients and chill 2 hours. Serve on lettuce
or as sandwiches.
— Nancy E. Willinghurst, Lexington
French wine dressing
1⁄2 cup light olive oil
1⁄2 cup salad oil
1⁄4 cup dry red table wine
1 1⁄2 teaspoons salt
1⁄2 teaspoon freshly ground
pepper
1⁄4 teaspoon paprika
1⁄4 teaspoon dry mustard
1⁄2 teaspoon Worcestershire
sauce
1 clove garlic, minced
Combine all ingredients in a pint jar. Shake vigorously
to combine. Do not use a blender. Chill well before serving.
Dressing can be used for salads, or marinade for London
Broil.
Optional: Add 2 ounces crumbled blue cheese.
— Betty Farneth, Campbellsville
Shoe peg corn salad
1 (17 ounces) can shoe peg corn, drained
1 (5 ounces)
jar stuffed olives, sliced
4 green onions, sliced
1/2 green pepper, sliced
1/2 cup italian dressing
1 tablespoon vinegar
2 tablespoons sugar
Pepper to taste
Combine all ingredients and chill overnight in refrigerator.
— Mrs. Allen C. Smith, Harrodsburg
Cinnamon swirl salad
2 (3 ounces) packages lemon gelatin
1⁄2 cup red cinnamon
candies
3 cups boiling water
2 cups applesauce
1 tablespoon lemon juice
1⁄2 cup chopped walnuts
2 (3 ounces) packages cream
cheese
1⁄4 cup milk
2 tablespoons mayonnaise
Dissolve gelatin and candies in boiling water. Stir in
applesauce, lemon juice. Chill until partially set. Fold
in walnuts. Pour into a 8-inch square pan. Beat cream cheese,
milk and mayonnaise. Spoon on top of salad and swirl to
marble. Chill until firm. Cut into squares.
— Emma Patterson, Lexington
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