Avocado-Citrus Salad

This was posted on Disney Cruise "Favorites".  It looks really good.

Avocado-Citrus Salad

Serves 4

Citrus Dressing
1/4 cup fresh orange juice
1/2 lime, juiced
2/3 cup olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Avocado-Citrus Salad
4 navel oranges
3 ripe Hass avocados, halved and pitted
6 cups mixed baby lettuce

For the citrus dressing:

1. Combine orange juice and lime juice in a medium bowl. Slowly drizzle in oil, salt and pepper, whisking vigorously until combined. If making in advance, re-whisk before serving.

For the avocado-citrus salad:

1. Cut peel, including the white pith, from the oranges with a small knife. Cut segments free from membranes; set segments aside and discard membranes.
2. Cut avocadoes into 3/4-inch-thick slices.
3. Divide mixed greens among 4 salad bowls. Top with 5 avocado slices and 5 to 8 orange segments; drizzle lightly with dressing. Serve immediately.

Red Quinoa Salad

My sister told me about red quinoa and how it was like comparing white rice to brown rice. It is a little nuttier flavor and texture. I bought a box and found a recipe I wanted to try. I made modifications however, and so I posted them here. This salad I find gets better with age. After 3 days I really love it! The flavors really mellowed and it is very refreshing. I might also try doing half white/half red quinoa as well next time:

• 2 cups quinoa (my box only came with 1 3/4 cup)
• 3 cups chicken broth, homemade or canned low-sodium broth
• 4 scallions (green onion), light and white green part only, thinly sliced
• 1/2 cup craisins
• 2 tablespoons rice vinegar
• 1/2 cup fresh orange juice
• 1 teaspoon grated orange zest
• 1 apple diced
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon ground cumin
• 1 cucumber, peeled, halved, seeded and chopped (optional)
• 1/2 cup chopped cilantro
• Salt
• Freshly ground black pepper

Directions

Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool.

Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve.

jonathan's spinach toss

Spinach Toss
1 package spinach, cleaned
1 can mandarin oranges, chilled and drained
Dressing
1/2 cup sugar
1/4 cup vinegar
1/2 cup lemon juice
2 tablespoons grated onion
1/2 cup salad oil
1 teaspoon salt
1 teaspoon paprika
1. Shred spinach into large bowl.
2. Combine ingredients for dressing in covered jar and shake briskly.
3. Add dressing to spinach and toss until each leaf is coated.
4. Just before serving, gently toss in mandarin oranges.
Makes 6 servings.

jonathan's potato salad

Potato Salad
3 pounds potatoes
1/2 cup chicken broth
4 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion, chopped
1 small dill pickle, chopped
1 stalk celery, chopped
1/4 green pepper, chopped (optional)
2 teaspoons parsley flakes
1/2 cup mayonnaise
1 teaspoon parsley flakes
1. Wash the potatoes, then boil them until they can be pierced easily with a fork (about 50 minutes). Drain them, let them cool until they can be handled, then peel them and cut them into 1/4″ (6 mm) slices.
2. Add the broth, vinegar, salt, and pepper to the potatoes, and gently toss them. Lightly salt the onions, and add them to the potatoes along with the pickle, celery, green pepper, and 2 teaspoons parsley flakes.
3. When the potatoes have completely cooled, gently stir in the mayonnaise. Add more salt or pepper if desired. Put the potato salad into a serving bowl, sprinkle it with 1 teaspoon parsley flakes, and refrigerate it until you serve it.

jonathan's zippy fruit salad

Zippy Fruit Salad
1 apple, cored
2 bananas, peeled
1 orange, peeled
1 cup pineapple chunks, drained
(reserve 1/2 cup juice)
1 cup vanilla yogurt
1 teaspoon poppy seeds
1. Cut the apple, banana, and orange into bite-size pieces. Place in a medium-size serving bowl and add pineapple chunks.
2. In a small bowl, mix together the pineapple juice, yogurt, and poppy seeds. Then add the mixture to the fruit and stir gently.

North Carolina Style Coleslaw

1/2 c apple cider vinegar
1/2 c distilled white vinegar
2 TBS sugar
2 tsp hot pepper sauce
1 tsp crushed red pepper
1 tsp salt
1/8 tsp pepper
1 green cabbage cored and shredded

In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt and pepper. Add the cabbage and toss. Let stand for 30 minutes then toss and serve.

Grandma's Lemon Pineapple Salad

1 6 oz pkg lemon Jell-O
1 20 oz can crushed pineapple (well drained, reserve juice)
2 c mini marshmallows
1 can (12 oz) 7-up or Sprite
4 bananas

Mix Jell-O with 2 c boiling water. Add pineapple, well drained, cool. Next add 7-up, dicd bananas, marshmallows. Mix well and pour into large glass (3 quart) baking dish and allow to set.

1 c whipping cream
1/2 c pineapple juice
1 Tbs flour
2 Tbs butter
1/2 c sugar

Mix flour, sugar, butter, and pineapple juice and cook until thickened. Cool. Whip cream well and blend with cooked juice mixture, spread on set Jello-O. Sprinkle with chopped nuts.

Grandma's Grant 7th Ward hot chicken salad

2 c boiling water
1 Tbs butter
1 tsp salt
1 c uncooked rice (NOT minute rice)

3 chicken breasts, boiled, boned and cut into bite size pieces.

Mix together:
1 can cream of chicken soup
1/2 c milk
1 c mayonnaise
pepper to taste
2 c finely chopped celery
1/2 c finely chopped onion
Sprinkle sweet basil

Mix all together and top with buttered bread crumbs. Bake 350. C over with foil for 30 minutes. Take off foil and bake 15 mintues longer. Makes 2 quarts.

Grandma's Chicken salad filling with grapes

Serving 6 pocket sandwiches
1 c chopped cooked chicken
1/2 c chopped celery
1 1/2 tsp lemon juice
1/4 tsp salt
6 pita bread
1/8 tsp pepper
1/4 tsp poultry seasoning
1/8 tsp onion salt
1/4 c mayonnaise or salad dressing

Mix all ingredients together. For variation, add one of the following: 1 c chopped apple, 1 c mandarin oranges, 1 c seedless grapes or 1/3 c chopped walnuts

Grandma's Frog Eye Salad

1/2 pkg (8oz) Acine de Pepe, uncooked
1 (8 oz) vanilla yogurt
1 (12 oz) cool whip
1 (11 oz) can mandarin oranges undrained
1 (20 oz) can pineapple chunks (drained)
1 c mini marshmallows
1 c red seedless grapes cut in half

Cook Acine de Pepe according to directions for salad use, drain and cool. In a large bowl combine yogurt and whipped topping. Carefully add the next 5 ingredients and the cooked pasta. Blend to coat. Refriderate to chill. Gently stir before serving. Serves 10-12

Hint: Sometimes it needs a little more cool whip after it is chilled. It is easy to cook the pasta the night before you want it and let it cool in the frig overnight then you just have to add all the ingredients the next day and it makes it easy to put together. If I do this I add the yogurt to the pasta to keep it from all sticking together.

Grandma's Vermicelli Salad

24 oz Vermicelli
Soak cooked noodles in bottle of Italian dressing. Marinate overnight.

Chop 4 stalks celery (fine)
4 green onions
3/4 c Fresh parsley
1 1/2 tsp basil
1 1/2 tsp oregano leaves
1 1/2 bottles chopped pimento (optional)
2 cans shrimp
1 c Parmesan cheese
1 1/2 to 2 c Mayonnaise

Put part of dressing in the mixture and part on top of Parmesan cheese. Marinate 12 more hours. (Very good)

Grandma's Lemon Ring JELL-O

2 Small pkg Lemon Jell-O
Add 2 cups hot water to dissolve
Add 1 small can frozen lemonade and 1 c cold water

Gel until just before it sets then add 1 c whipped cream or cool whip.
Mold in salad ring. When set, un-mold and fill center with fresh fruit in season.

Grandma's Orange Set Salad

2 pkg Orange Jell-O
1 can pineapple tidbits
pint Orange sherbet
1 can mandarin oranges

Drain juice from pineapple and oranges. Add enough water to make 2 cups. Bring to a boil. Add Jell-O and stir until all dissolved. Add one pint orange sherbet, stir until combined with Jell-O. Add pineapple and oranges and set until firm.

Grandma's Sour Cream Salad

2 cans mandarin oranges
1 c Maraschino cherries/halved
1 c mini marshmallows
2 c sliced pears
1 can pineapple tibits
3/4 c flaked coconut
2 c sour cream

Drain all fruit well, combine with sour cream, let stand in refriderator for 12 hours. Serve on lettuce leaves. Makes 12 servings.

Georgina's Broccoli Salad

Broccoli Salad
1 bag (10oz) broccoli florets
1/4 medium red onion finely chopped
1/8 sweet red bell pepper, finely chopped
1/2 cup bacon bits or crispy bacon pieces
1/4 cup roasted and salted sunflower seeds
1/4 cup golden raisins
1/4 cup light mayonnaise
1/4 cup sugar
2 tbsp vinegar
Combine broccoli, red pepper, bacon bits, sunflower seeds and raisins in a large bowl. In a small bowl, stir together mayonnaise, sugar and vinegar until smooth. 30 minutes before serving pour dressing over the salad and toss to coat or cover and chill up to 24 hours. Stir before serving, serves 4. Refrigerate any leftovers.

Antipasto Pasta Salad

Serves 6 to 8
8 ounces sliced pepperoni , cut into 1/4-inch strips
8 ounces soppressata or salami, halved and cut into 1/4-inch strips
10 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
4 garlic cloves , minced
1/4 teaspoon red pepper flakes
Salt and pepper
1 pound fusilli or campanelle
1 pound white mushrooms , quartered
1 cup shredded provolone cheese , aged
12 ounces roasted red peppers , drained, patted dry, and chopped coarse
1 cup chopped fresh basil

1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer sopresatta on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside.
2. Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes.
4. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool.
5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.

Cabbage Salad

16 oz bag of cole slaw
1/2 c sliced almonds
1/4 c sunflower seeds
3 green onions, chopped
1 pkg chicken flavored Top Ramen
1/4 c oil
2 TBS sugar
2 TBS white vinegar
pinch of pepper

Before opening the bag of Ramen, crush up inside the package. Turn oven to 350 and place just the noodles on a cookie sheet and place in oven for 5 minutes. You can also toast your other nuts on the same cookie sheet at the same time.

Place the bag of cole slaw and onions into a bowl and mix.

For the dressing, place the oil, sugar, white vinegar, chicken seasoning packet and pepper. Shake to mix. Pour over the cole slaw mixture. Let this sit in the fridge for at least 1 hour before serving.

Right before serving, toss in the noodles and nuts and serve!

Pretzel Salad

Such a good fresh salad, and I rarely bring any home.

1 stick butter
2 c crushed pretzels
3 TBS sugar
1 c pecans
1 (8oz) pkg cream cheese
1 (8oz) Cool Whip
1 c powdered sugar
1 (6oz) pkg strawberry gelatin
2 c hot water
1 (16oz) pkg frozen pre-sliced strawberries
Whipped topping for garnish (optional)

Combine melted butter, pretzels, sugar and pecans. Pat into bottom or 9x13 pan. Bake at 350 for 10 minutes and cool. Beat together cream cheese, whipped topping and powdered sugar. Spread on top of pretzel mixture making sure to go completely to the edges. Refridgerate 30 minutes, or until chiled. Dissolve gelatin in boiling water. Add strawberries; stir until gelatin begins to thicken and cool. Pour over cream cheese mixture. Refrigerate uncovered until firm.

Winter Salad

We eat this all the time in the winter, and around the holidays.

1 head romaine lettuce
1 heaed red lettuce
2 apples cut into bite size pieces
1 pear cut into bite size pieces
6 oz Craisins
1 can mandarin oranges, drained
1 1/2 c sliced almonds + 5 TBS sugar: put into skillet and cook until crystalizes. Be careful not to burn the almonds. As soon as the sugar starts cyrstalizing be prepared to take them off. Think of it like Popcorn - it is better to have it under cooked than to have it burnt!
Toasted coconut
Mix all together. (We keep the almonds, craisins, and coconut separate to keep that crunch fresh.)


Serve with a dressing of your choice (we prefer Vidalia Onion dressing - may be purchased at Costco or Sam's Club) or:
1/4 c sugar
1 tsp dry mustard
1 tsp sage
1/3 c cider vinegar
3/4 c canola oil
1 TBS poppy seeds
Mix and let sit at least 2 hours before using on salad- hense the reason we will use our own dressing...

Pineapple-Cheese Salad

We would eat this for a Sunday dinner with rolls, or as a side dish- so yummy!

Soak 10 minutes:
1 c cold water
2 TBS (2 envelopes) Knok gelatin

While this is soaking, heat in a pan:
2 cans (20 oz) crushed pineapple- drained
8 TBS lemon juice (1/2 cup)
1 c sugar

Add gelatin mixture to heated mixture until gelatin is dissolved. Refrigerate in 9x13 pan until it begins to set.

Mix together:
2 c cool whip
2 c shredded cheddar cheese

Fold the gelatin/pineapple mixture and add cheese/cool whip mixture together. Refrigerate until ready to serve.

If you need the salad to set quicker, add one more envelope of Knox gelatin. Do not add any extra water.