Fruit Salad Dressing

1 cup orange juice or pineapple juice

1-2 Tb cornstarch

2 Tb sugar or honey

Pinch of salt

Using wire whisk, stir cornstarch into cold juice.  Add sugar or honey  Bring to a boil over medium heat, stirring constantly.  Cook 1 to 2 minutes until thick and clear.  Chill.  Thin with more juice if desired.

Poppyseed Dressing

1 cup mayonnaise

1/3 c. sugar

¼ c. milk

2 Tb. Vinegar

1 Tb. Poppyseeds

Combine ingredients. 

Suggested salad additions: Dark greens such as spinach, feta or blue cheese, fruit such as grapes and apples, cranberries, nuts or seeds.

Contributed by Sharlene C.

Spinach Salad

This is best served fresh so I usually half the recipe for our family and I also add bits of cooked crumbled up bacon as well, it's basically a meal itself.

1 pkg. spinach leaves (One recipe I have recommends baby spinach leaves)

1 cup fresh mushrooms sliced

1 head lettuce

1 small to medium sized red onion, sliced

1 block of grated Swiss cheese.

Toss and chill.

Dressing:

1 Tbsp. poppy seeds

1 tsp. salt

½ - ¾ cup vegetable oil

½ cup white vinegar

¼ cup sugar

½ tsp. Dry mustard

Mix and pour over salad at the last minute.

Contributed by GayLynn S.

Creamy Orange Salad

This cool, light and pretty salad has a refreshing orange taste that reminds you of an orange dreamsicle. With just five ingredients, it's very simple to prepare.

1 package (6 ounces) orange gelatin

2 cups boiling water

2 packages (3 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1 carton (8 ounces) frozen whipped topping, thawed

Maraschino cherry, fresh mint stem and mandarin oranges, optional

In a bowl, dissolve gelatin in water. In a mixing bowl, beat cream cheese until fluffy. Gradually blend in the hot gelatin mixture, beating on low speed until smooth. Stir in the milk; fold in whipped topping. Transfer to a 2-1/2-qt. serving bowl. Refrigerate for 4 hours or until firm. If desired, garnish with a flower made of cherry, mint and oranges.  Yield: 10-12 servings.

Contributed by Amber H.

5-Cup Salad

1-8¹/₂ ounce can pineapple tidbits, drained

1 cup drained mandarin orange segments

1 cup shredded coconut

1 cup miniature marshmallows

1 cup dairy sour cream

In large bowl, combine all ingredients.  Chill several hours or overnight.  Makes 5 or 6 servings.

Pretzel Jell-O Salad

1^st Layer:

1 sm. Pkg. Pretzels, crushed

1 cube butter or margarine, melted

3 Tb. Sugar

Combine in 9x13 inch pan.  Bake at 400° for 10 minutes. 

2^nd Layer:

8 oz. Cream cheese

1 c. sugar

1 small container of Cool Whip

1 can crushed pineapple, drained

Combine cream cheese and sugar, fold in Cool Whip.  Spread mixture over cooled 1^st layer.  Spread pineapple over mixture. 

3^rd Layer:

6 oz. Pkg. Jello (cherry or strawberry)

2 c. hot water

1 ½ c. cold water

Dissolve Jello in hot water.  Add cold water and allow to partially set.  Top the second layer and chill. 

Tangy Poppy Seed Fruit Salad

1-20 oz can pineapple chunks, drained, reserve ¹/₄ cup juice

1 orange, peeled and sectioned

1 kiwi fruit, peeled and sliced

1 cup red grapes

1 cup quartered strawberries

¹/₄ tsp grated lime peel

2 Tb lime juice

1 Tb honey

1 tsp poppy seeds

Combine fruit in a large bowl.  In a separate small bowl, stir reserved pineapple juice, lime peel, lime juice, honey and poppy seeds.  Pour over salad, toss.

Serves 4

Orange Cream Fruit Salad

1 20 oz. can pineapple tidbits, drained

1 16 oz. can peach slices, drained

1 11 oz. can mandarin oranges, drained

2 medium firm bananas, sliced

1 medium apple, chopped

1 3.4 oz. instant vanilla pudding mix

1 ½ c. milk

1/3 c. frozen orange juice concentrate

¾ c. sour cream

In a large salad bowl, combine fruits; set aside. In a small mixing bowl, beat pudding mix, milk and orange juice concentrate for 2 minutes.  Add sour cream; mix well.  Spoon over fruit; toss to coat.  Cover and refrigerate for 2 hours.  8-10 servings.

Berry-Mandarin Tossed Salad

¼ c. agave nectar

2 Tb. Cider vinegar

1 ¼ tsp lemon juice

½ tsp. Paprika

½ tsp ground mustard

½ grated onion

¼ tsp celery seed

Dash of salt

1/3 c. vegetable oil

8 cups torn mixed salad greens

2 cups sliced fresh strawberries

1 can (11 oz.) mandarin oranges, drained

1 medium sweet onion, sliced into rings

1/3 c. slivered almonds or walnuts

4 bacon strips, cooked and crumbled, if desired

Combine the first 8 ingredients, whisk in oil.  Cover and refrigerate until serving.  In a salad bowl, combine the greens, strawberries, oranges, onion, almonds and bacon.  Drizzle with dressing and gently toss to coat. 

Raspberry Jell-O Salad

1 package raspberry Jell-O

1 small container Cool Whip, room temperature

1 package frozen raspberries

1 c. boiling water

Dissolve Jell-O in water, add raspberries and fold in Cool Whip.  Refrigerate a few hours until it sets up.

Springtime Pea Salad

In a large bowl, combine:

2 cups frozen peas, rinsed

2 cups chopped broccoli

2 cups chopped cauliflower

¹/₂ cup chopped onion (purple adds nice color)

Optional-

Crumbled bacon

Sunflower seeds or cashews

Celery

Tomatoes

In smaller bowl, combine dressing ingredients:

1 cup mayonnaise

¹/₂ cup sugar

2-3 Tb vinegar

¹/₄ cup sour cream

Pour mixture over vegetables and stir until well-coated.

Japanese Shrimp Salad

1 package Raman Noodles, uncooked

2-3 Tb toasted sesame seeds

3-4 Tb butter

1 head lettuce, chopped fine

6 green onions cut diagonally

¹/₂ cup chopped slivered almonds

1 cup shrimp (or tuna, chicken, etc.)

Optional items:  water chestnuts, celery, fresh mushrooms, bean sprouts, etc.

Fry noodles and sesame seeds in 3-4 tablespoons butter until crisp and brown.  Combine rest of ingredients; just before serving, add cooled sesame seeds and noodles.  Then toss with the following combined ingredients:

2 Tb sugar                       

¹/₂ cup salad oil

¹/₄ cup vinegar                            

3 tsp sesame seed oil

¹/₄ tsp pepper                             

1 tsp salt

Chinese Chicken Salad

2 cups chicken, cooked and chopped

¹/₂ cup slivered almonds

2 pkg. Ramen Noodles, chicken flavor—not cooked

1 bunch green onions

¹/₂ head green cabbage, shredded

1 medium can pineapple tidbits, drained

1 can mandarin oranges, drained

Dressing:

¹/₂ cup sugar

2 seasoning packets from Ramen Noodles

¹/₄ cup light rice vinegar

1 Tb peanut oil

Combine and pour over salad.  Let set at least two hours.