These delicious summertime salad offerings will add a little bit of fun to any meal. Chock full of a variety of nutritious and fun ingredients, you’ll be glad you remembered to put salad back on the menu.
Mandarin Chicken Salad; Submitted by Vernon Simmons
3 c. cooked chicken, cut up 1 t. onion, minced
1 t. salt
2 T. lemon juice
1 c. celery, thinly sliced
1 c. grapes, seedless
1/3 c. mayonnaise
1 can Mandarin oranges, 11 oz., cut, drained
1/2 c. toasted almonds 6-8 lettuce leaves
6 ripe oives, pitted
In a bowl combine chicken, onion, salt, lemon juice and celery. Refrigerate several hours. When ready to serve, toss in grapes, mayonnaise, and all but a few orange segments and almonds. Line a salad bowl with lettuce leaves. Arrange chicken mixture on top. Garnish with reserved orange segments and almonds. Top with olives.
Broccoli Salad: Submitted by Lamenda Cunningham
1 c. seedless raisins
1/2 med. red onion, chopped
12 slices bacon, fried and chopped 1 bunch broccoli, chopped
1/4 c. sugar
1/4 c. cider vinegar
1 c. mayonnaise, may use lite
Combine raisins, onion, bacon, and broccoli in a large bowl. In another bowl, combine sugar, vinegar, mayonnaise, stirring well. Pour over the salad mixture and toss well. Marinate for 2 hours before serving. Keeps well in refrigerator.
Shoe Peg Corn Salad: Submitted by Lurlene Brown
1 can shoe peg corn, 12 oz.
1 purple onion, finely chopped 1 sm. can tiny green peas
1 can green beans, finely sliced 1 c. celery
1 green pepper, finely chopped 1 can pimentos
salt, to taste
1/2 c. cooking oil
1 1/2 c. vinegar
1/2 c. sugar
Mix corn, onion, peas, beans, celery, pepper, and pimentos together in a bowl; drain well. Sprinkle with salt. Heat oil, vinegar and sugar in a pan over medium-high heat until sugar dissolves. Pour over the corn mixture while still hot. Keeps in refrigerator for several days.
Pineapple Apricot Salad: Submitted by Irene Hopkins
2 small boxes apricot flavored gelatin
2 c. hot water
1 c. apricot juice
1 can apricots, 17 oz., drained, chopped 1 lg. can crushed pineapple, drained, reserve juice
1 c. marshmallows
1/2 c. sugar
3 T. flour
1 egg, slightly beaten
2 T. flour
1 egg, slightly beaten
2 T. butter
1 c. whipping cream, whipped 3/4 c. Cheddar cheese, grated
Keep apricot and pineapple juices separate. Chill fruit before using. In a large bowl, dissolve gelatin in hot water. Add apricot juice. Fold in apricots, pineapple and marshmallows. Chill until firm. in a double boiler combine sugar and flour. Blend in egg and butter. Add reserved pineapple juice and cook stirring until mixture thickens. Cool thoroughly and fold in whipped cream. Spread this mixture over salad. Sprinkle top with cheese and chill before serving.
