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Salads
Barley Salad
Bow Tie Pasta A La Vicki
Carrot Pineapple Salad
Creamy Cranberry Salad
Fruit Dip and Fruit Salad Dressing
Georgia's Spinach Salad
Green Pea Salad
Jell-O Salad (7-Up)
Jell-O Salad (Cranberry variation 1)
Jell-O Salad (Cranberry variation 2)
Jell-O Salad (Pineapple Lemon)
Jell-O Salad (Strawberry)
Macaroni Shrimp Salad
Pasta Salad
Potato Salad
Pretzel Salad
Rice-A-Roni Salad
Sunshine Salad
Taco Salad
Tuna Macaroni Salad
Veggie Burger Salad

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Carrot Pineapple Salad

• 1 large carrot (peeled)
• 4 ounces (1/2 of an 8 ounce can) crushed pineapple (well drained)
• 1 medium apple (cut into small pieces)
• 1 large stalk of celery (chopped into small pieces)
• 1/4 cup raisins
• 1/2 cup walnuts (chopped)
• 10 maraschino cherries (cut into quarters)
• mayonnaise to taste

Using a large bowl, grate the carrot on the large side of grater. Add pineapple and remaining ingredients; mix well.

More or less of any of the ingredients can be used to suite your taste.

Serve chilled. Serves 4.

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Step 1

• 2 (6 oz.) cans Albacore Tuna (water packed) drained and flaked
• 8 oz (1/2 of a 16 oz pkg.) small shell macaroni
• 2 hard boiled eggs, finely chopped
• 1/4 cup green or red pepper, chopped
• 2 stalks celery, chopped
• 1 bunch green onions, chopped
• 1 cup frozen green peas cooked and cooled (or 1 cup canned peas, drained)

Cook macaroni according to package directions, drain and rinse with cold water. Allow to cool. Add the remaining Step 1 ingredients to cold macaroni. Mix well.

Step 2

• 3/4 cup mayonnaise (or to taste)
• 2 tablespoons pickle relish
• salt and pepper to taste

In a small bowl, mix together mayonnaise, pickle relish, salt and pepper. Add to the macaroni and mix well. Place in refrigerator for several hours before serving.

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• 3 cups fresh or frozen cranberries (coarsely chopped)
• 1 (20 ounce) can crushed pineapple (drained)
• 1 medium apple (peeled and chopped)
• 2 cups miniature marshmallow
• 2/3 cups sugar
• 1/8 teaspoon salt
• 1/4 cup chopped walnuts
• 2 cups Cool Whip topping (or equivalent whipped topping)

In a bowl, combine cranberries, apple, pineapple, marshmallows, sugar, salt and walnuts; mix well. Cover and refrigerate overnight.

Just before serving, fold in Cool Whip topping. Yield: 10-12 servings.

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• 1 (3 ounce) pkg. any red Jell-O (or equivalent flavored gelatin)
• 1 cup boiling water
• 1 envelope Knox Gelatin (or equivalent un-flavored gelatin)
• 1 (16 ounce) Ocean Spray (or equivalent) whole cranberry sauce
• 1 small apple
• 3/4 cup broken or coarsely chopped walnuts
• 1 (8 ounce) can crushed pineapple (drained)
• 1/2 to 1 cup sugar (to taste)
• 1/2 cup finely chopped celery

Dissolve Jell-O in boiling water according to package instructions, using the one cup of hot water only. Add sugar to taste. Use the directions on the Knox package to dissolve the gelatin with small amount of cold water; when dissolved add to the hot Jell-O mixture.

Add can of cranberries. Using a spoon, break up all lumps of cranberry sauce. Cut the apple in half and each half into quarters and each quarter into half. Slice each portion into very thin slices.

Add apples, chopped celery, nuts and drained pineapple. Place mixture into a glass bowl or a greased Jell-O mold, refrigerate.

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• 2 veggie burgers per salad serving
• lettuce (shredded)
• avocado (chopped)
• tomato (chopped)
• olives (sliced)
• cheese (reduced fat cheddar and/or jack)
• salsa
• sour cream

Overview:
This salad is more or less like a traditional Tostada Salad except the deep-fried tortilla is replaced with two baked veggie burgers. The amount of ingredients needed depends on the number of individual salads you wish to prepare.

Step-by-Step:
Place veggie burgers on a cookie sheet. Bake at 350° for 20 minutes. Remove from oven and place sliced cheese atop burgers, return to oven until cheese melts.

Allow burgers to cool on the cookie sheet for one minute. While burgers are cooling mash avocado into a paste and spread on top of burgers. Remove burgers from cookie sheet and place on large dinner plates.

Place the vegetable ingredients atop the veggie burgers starting with the lettuce. Grate cheese and sprinkle atop salad. Top with salsa and sour cream. Serve immediately.

Nana's Tip: Add any other ingredients you might find on meal-sized salad: grated carrots; sliced bell peppers; sliced ham or turkey; hard boiled egg slices; or salad dressing. Experiment with the many brands and varieties of veggie burgers. Recipe contributor David Welton uses the "Veggie Medley" Gardenburger brand, but others will also compliment this recipe well.

• 1 (7 oz.) jar marshmallow cream
• 1 (8 oz.) package cream cheese (softened)

With a spoon, mix marshmallow cream and softened creamed cheese until well blended.

This simple recipe can be used as a dressing for fruit salads or as a dip for fruit pieces.

Nana's Tip: When using as a dip, try reduced fat cream cheese for a thinner consistency and easier dipping. This recipe keeps well in the refrigerator for several days.

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• 1 (6 oz.) package lemon Jell-O (or equivalent flavored gelatin)
• 1 (20 oz.) can crushed pineapple well drained, reserve liquid
• 2/3 cup whipped heavy cream
• 1/3 cup Best Foods Mayonnaise
• 1 cup loosely packed shredded cheddar cheese

Place Jell-O in a large bowl. In a two cup measuring cup, add 1/2 cup pineapple juice (enough water to make 1 1/2 cups liquid.) Heat to very hot.

Add heated mixture to Jell-O, stir until Jell-O is completely dissolved. Add 1 1/2 cups ice water. Stir in well drained pineapple.

Pour Jell-O mixture into a 11x7 inch glass container lightly sprayed with Pam. Place in refrigerator until Jell-O is firm.

Mix whipped cream with mayonnaise, blend well. Just before serving spread cream mixture over Jell-O. Sprinkle with grated cheese. Refrigerate until served.

• 1 small box cherry Jell-O (or equivalent flavored gelatin)
• 1 envelope Knox Gelatin (or equivalent UN-flavored gelatin)
• 1 cup hot water
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 (20 oz.) can crushed pineapple (drained)
• 1 cup reserved pineapple juice
• 1 cup ground raw fresh cranberries
• 1 medium navel orange ground (un-peeled)
• 1 cup chopped celery
• 1/2 cup chopped walnuts

Drain pineapple reserve juice. In a large bowl dissolve cherry Jell-O and Knox Gelatin in hot water; add sugar, lemon and pineapple juice. Chill until partially set.

Fold in remaining ingredients. Pour Jell-O mixture into a Pam (aerosol cooking spray) sprayed mold; chill until firm.

• 1 2/3 cups (1 can) chicken broth
• 1 1/3 cups water
• 1 cup barley (rinsed and stones removed)

In a large pan bring broth and water to a boil. Stir in barley and reduce heat. Simmer, covered on reduced heat for 40-45 minutes until barley is just a little crunchy. While barley is cooking prepare the following dressing:

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons salad oil
• 3 tablespoons red wine vinegar
• 1 large clove garlic peeled and flattened

Mix dressing ingredients together and let stand.

When barley is cooked, remove garlic from dressing (discard or chop and add to dressing). Pour over barley, mixing well. Add the following vegetables:

• 1 cup diced green pepper
• 1/2 cup red onion diced
• 1/4 cup chopped fresh dill or 1 tablespoon dried dill weed
• 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes
• 1 stock of chopped celery
• 1 chopped red pepper
• 2 chopped radishes

Mix all above ingredients together. Serve hot or cold.

Nana's Tip: Feel free to add more vegetables, or substitute your favorites, except for the radishes because they are a must. Recipe contributor Bernice Chamberlian chops vegetables in a food processor rather than slicing and dicing by hand.

• 1 large box of orange Jell-O (or equivalent flavored gelatin)
• 1 large can of crushed pineapple
• 1-2 medium carrots

Make Jell-O as indicated on box, but substitute the cold water for the pineapple juice in can. A little water maybe needed to measure up to the correct amount of cold liquid.

Add in crushed pineapple and 1-2 grated carrots. Stir and chill for 3 hours. Stir Jell-O several tomes throughout the chilling time to mix the pineapple and carrots in the thicker mixture; this will prevent them from floating to the top.

Nana's Note: Recipe contributor Cassie Spence guarantees there will be no leftovers of this simple to prepare salad! Cassie describes this salad as "A Refreshing Pick Me Up."

• 1 pkg. Rice-A-Roni Chicken (or equivalent flavored rice mix)
• 1 pkg. Rice-A-Roni Fried Rice with Almonds (or equivalent flavored rice mix)
• 2 jars marinated artichoke hearts (drained and save liquid)
• 4 green onions chopped
• 2 cans sliced water chestnuts
• 2 jars green olives (halved and drained)

Cook both packages of rice according to directions. Let cool.

Mix rice and remaining ingredients together (except liquid from artichokes).

Dressing:

• 2/3 cup mayonnaise
• liquid from one jar of artichokes
• 1/2 teaspoon curry

Mix together dressing and add to cooked, cooled rice mixture. Toss mixture. Serves 12.

• 9 oz. package of pretzels
• 3 tablespoons white sugar
• 1 3/4 stick butter or margarine

Filling:

• 1 (8 oz.) package cream cheese
• 1 cup white sugar
• 1 (8 oz.) package Kool Whip (or equivalent whipped topping)

Topping:

• 1 large package strawberry Jell-O (or equivalent flavored gelatin)
• 2 cups hot water
• 2 ten oz. packages of frozen strawberries

Make crust first. Start by crushing the pretzels either in blender or food processor. Add 3 tablespoon sugar. Mix fine pretzels and sugar with 1 3/4 stick melted margarine. Press in a glass 9 x 13 container and bake at 375° for 8 minutes. Cool well.

Add the filling. Mix cream cheese with one cup sugar. Mix well. Add the Kool Whip and pour over the cooled crust.

Mix the Jell-O with hot water (do not add the cold water as you normally do to the Jell-O) add the frozen strawberries. When cool, pour over the filling and refrigerate until time to serve.

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• 1 1/2 cups very hot water
• 1 envelope Knox gelatin
• 1 large pkg. strawberry Jell-O (or equivalent flavored gelatin)
• 1 (16 oz.) package frozen strawberries thawed
• 1 (16 oz.) container sour cream

Mix Jell-O with 1 1/2 cups hot water, following the directions on the package. In a small bowl soften Knox gelatin with small amount of cold water. Add 2-3 spoonfuls of hot Jell-O to Knox gelatin. Mix well.

Add Knox gelatin to Jell-O mixture. In a blender blend berries and sour cream until smooth and all sour cream is blended well into the strawberries. Add blended mixture to Jell-O mixture, mix well by hand. Pour into a Jell-O mold or 11x7 Pyrex dish and chill until set.

Soften tomato in medium glass bowl using boiling water (best to use fresh dried tomatoes not ones already in oil). Wash and quarter potatoes (do not peel). Boil uncovered until just fork tender (about 15-20 minutes).

Drain and rinse with cool water while still hot. Cut each quarter into 2-4 smaller pieces and place in a large, non metal bowl. Drain and chop tomatoes and put in a small glass bowl. Add remaining ingredients and allow to mellow for awhile (15 minutes).

Stir well and pour over potatoes. Mix carefully to avoid mashing potatoes (use a really big spoon).

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• 1 (12 oz.) package salad macaroni
• 1 pound salad size shrimp (fresh or frozen)
• 1/4 cup mayonnaise
• 2 to 3 teaspoons prepared mustard (to taste)
• 1 teaspoon chili powder
• 1 teaspoon Pappy seasoning (low salt)
• 1 large stock celery (chopped)
• 2 tablespoons onion (chopped)
• 2 (4 oz.) cans sliced olives
• salt to taste

Cook macaroni according to directions. Drain in colander, rinse with cold water. Mix mayonnaise and mustard together to taste. Add remaining ingredients and mix well. Chill in refrigerator several hours before serving.

Keep refrigerated until ready to eat.

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• 1 (16 oz.) package Bow Tie pasta
• 6 to 8 ounce container of crumbled Feta cheese
• fresh basil to taste
• 2 or 3 large tomatoes
• 2 zucchini
• 2 yellow squash
• 2 summer squash or other favorite
• olive oil
• red wine vinegar
• salt and pepper to taste

Cook pasta according to package instructions. Rinse and cool. While pasta is cooking, steam squash and zucchini about 5 min. until slightly softened. Do not over cook. Cut tomatoes into small to medium size pieces. Chop basil.

Mix squash and tomatoes with pasta, add feta cheese, olive oil and vinegar. Toss until well mixed. Serve at room temperature or chill as you prefer.

Nana's Tip: Enjoy with French bread and wine.

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• 1 package washed spinach
• 1/2 cup cashews (unsalted)
• 1 apple (peeled and chopped)
• a handful of yellow raisins (California Golden is best)

Dissolve in a 2 cup glass measuring cup:

• 1/4 cup cider vinegar
• 1/4 cup oil
• 1/4 cup sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon celery salt

Microwave until sugar dissolves. Cool, add to taste and toss spinach.

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• 7 ounces of 7-Up (or equivalent lemon-lime soda)
• 1/2 pound marshmallows (miniature)
• 1 (3 oz.) lime Jell-O (or equivalent flavored gelatin)
• 2 (3 oz.) pkgs. creamed cheese
• 1 can (1 pound 4 oz.) crushed pineapple (un-drained 2 1/2 cups)
• 3/4 cup walnuts
• 1 cup whipping cream (whipped)
• 2/3 cup Miracle Whip (or equivalent spread)

Combine 7-Up and marshmallows in sauce pan. Cook over medium heat until marshmallows are melted. Add Jell-O, stir until dissolved, then add hot mixture to creamed cheese and beat until smooth.

Chill until almost set, approximately 30 minutes. Fold in whipped cream and Miracle Whip, then blend in pineapple and walnuts. Pour into a lightly oiled (or use Pam) two quart mold. Chill until well set.
View original handwritten recipe.

• 1 large head of lettuce shredded
• 1 cup chopped celery
• 1 large green pepper chopped
• 6 chopped green onions
• 1 can sliced water chestnuts
• 1 package frozen peas (uncooked)
• 2 cups mayonnaise
• 1 tablespoon sugar
• Parmesan cheese
• 1 small jar bacon bits

In a large salad bowl make one layer each of lettuce, celery, green pepper, green onions and water chestnuts. Add layer of frozen peas last.

Mix mayonnaise and sugar, spread on top of frozen peas. Sprinkle with enough Parmesan cheese to cover entire top. Add entire jar of bacon bits.

Refrigerate over night. Toss salad just before serving.

• 1 pound ground beef
• 1 onion
• 1 (15 oz.) can kidney beans
• 1/4 teaspoon salt
• 4 tomatoes (chopped)
• 1 head lettuce chopped
• 1 can sliced olives
• 1 large avocado
• 4 oz. sharp cheddar cheese shredded
• 1 small bag nacho cheese taco chips (crushed)
• 8 oz. bottle Catalina dressing

Brown ground beef and onions, drain off fat, add kidney beans (UN-drained) and salt. Simmer 10 minutes, then drain.

When meat and kidney mixture has cooled, add to the lettuce mixture along with the dressing and cheese. At the last minute add avocado and chips. Mix well. (Serves 10-12.)
View original handwritten recipe.

• 1 (10 oz.) package rainbow pasta
• 3 green onions
• salt and pepper
• 3 large stocks of celery
• 5 large tomatoes
• 3 hard boiled eggs
• 1 lb. low fat Monterey jack cheese or 2 cooked chicken breasts. (Left over chicken works well.)
• 1 can whole olives
• Bernstein's Cheese Fantastico salad dressing

Cook pasta as directed. Chop green onions, celery, tomatoes and hard boiled eggs. Cube Monterey jack cheese or chicken. Mix all together, add drained olives.

Add salad dressing, salt and pepper to taste, mix well. Chill before serving.