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Welcome to the April Recipe Page - The theme is SALADS
Send your recipes to: recipes@webspresso.com

Tami - KEEBLER SALAD
This one is soo good and is always a hit at any kind of picnic or get-together. It is almost like a dessert....mmmmmm!

2 cups buttermilk
2 Lg. boxes vanilla pudding
Lg. tub FF cool whip
2 Lg. cans Pineapple tidbits - drained
2 cans mandarin oranges - drained
2 pkgs. Fudge Striped cookies - broken
Mix together everything but cookies. Add cookies about 30 minutes before serving! Enjoy!

Tami - ORANGE JELLO SALAD
This is my all-time favorite. I make it all the time.

1 Lg. tub of Lowfat cottage cheese
1 Lg. can crushed Pineapple - drained
1 can mandarin oranges - drained
1 Lg. box Orange Jello
1 - 12 oz. Cool Whip (you can use FF cool whip too, but the salad doesn't
set up
quite as well...it's a little more runny, but still good...you choose)
Mix all ingredients together and mix well scraping the bottom to get all the
Jello mixed in well. Refrigerate and let set for 1-2 hours. Mmmmmm...Enjoy!

Sally - FROZEN FRUIT SALAD

1 c sour cream
1 cup Cool whip (thawed)
1/2 c Sugar
2 tb Lemon juice
1 ts Vanilla
Lg can  - drained -  Crushed pineapple
2 Bananas - diced
1/2 Cup Chopped Marachino Cherries
1/4 c pecans
Mix all together well,put  into a pan or mold and freeze. Let stand 10 minutes before serving.

Sally - Yummy 3-Bean Salad - Fat Free
This is so easy, I hate to even call it a recipe - but it has 2 of my most favorite things in it - garbanzo beans and rice vinegar!

1 pound steamed fresh green beans ( or use canned if you have to)
1  can garbanzo beans
1  can red kidney beans
1 chopped red onion
1/2 cup seasoned rice vinegar - 1 teaspoon sugar  - dash of pepper
Combine all ingredients in a sealed plastic container or zip-loc bag and shake well. Let sit in fridge overnight, gets better with age!

  jenich@earthlink.net   (Cafe Nicholson)

AUNT BETTY'S SALAD


(This is a 'must' salad at our Thanksgiving and Christmas dinners..and other family get togethers..easy..and tasty!!)

1 large can of Fruit Cocktail   
1 package Lime Jello..regular size
1 8 oz package of cream cheese softened to room temperature
1/2 C whipping cream

*Drain the fruit cocktail and SAVE the juice.
*Heat the juice TO boiling and dissolve lime jello in the juice; refrigerate the mixture until COOL to the touch, but not set.
*Beat cream cheese until fluffy and gradualy add whipping cream.
*Place fruit cocktail in a 9x13 pan
*Slowly add jello mixture to the cream cheese mixture and mix til just blended
*Pour over fruit
*Refrigerate until serving time...Mom usually makes this in the morning and lets it sit all day.

*Serve with lettuce bed

DORIS - COLD BROCCOLI SALAD

DORIS - LAYERED RICE SALAD

DORIS - GOOD OLD-FASHIONED COLE SLAW

Dressing:    2 Cups sugar
1/2 Cup white vinegar
1 teaspoon dry mustard
2 teaspoons salt

Whisk together dressing ingredients and toss with vegetables. Serve chilled. Keeps well in a tupperware-type container.

Broccoli and Grape Salad
Bonnie -    Boohen@aol.com


This is a lot like Doris's but you gota try it with the Grapes!!!

3 bunches broccoli cut up 1 cup mayonnaise
3-4 cups red grapes cut in half 1 Tbsp. vinegar
4 green onions chopped 2 Tbsp. sugar

Mix together onions, mayonnaise, vinegar and sugar, and pour over grapes and   broccoli. Let stand several hours. Thats all!! Easy!!!
This is from Mary Beth's cookbook More Family Favorites

Fruit Salad
   Mbus@webtv.net  - Sharon



Add 1 tub of cool whip (can be low fat) to drained cans of fruit cocktail, pineapple, mandarin oranges, peaches, pears, whatever fruit you may have in the pantry, also can be low sugar types; optional - adds...coconut, small marshmallows, refrigerate for a couple hours. easy and good!

Spinach Salad
Glennis  - bgrose@jps.net

1¼ lbs. spinach
½ lb. medium mushrooms, sliced
3 hard-cooked eggs, chopped fine
½ cup grated Parmesan
6 bacon slices
2 tsp. Dijon mustard
1 tbsp. sugar
½ cup sherry vinegar
½ tsp. salt
½ tsp. freshly ground black pepper
½ cup olive oil
6 green onions, chopped

Remove stems from spinach leaves, and tear into bite-sized pieces. Place into heat proof salad bowl. Add mushrooms, eggs, and cheese. Cook bacon slices until crisp. Remove from skillet, and crumble bacon into salad bowl.

Heat drippings over medium heat; whisk in mustard and sugar; whisk while cooking for 1 minute. Pour in vinegar, and whisk until sugar dissolves. Add salt and pepper. Add olive oil in a steady stream, whisking constantly. Stir in green onions, and immediately invert skillet over greens in the salad bowl. Leave in place 1 minute to wilt salad. Remove skillet, toss salad well, and serve immediately.
Serves 6 to 8.


Easy Jello Salad (not cooked!)
Glennis  - bgrose@jps.net

1 6 ounce pkg.. jello (we like strawberry)
1 12oz. container Cool Whip
1 8 oz. container small curd cottage cheese
1 Lg.. can crushed pineapple (well drained)
1 cup fresh fruit (or well drained canned fruit, or thawed and drained frozen fruit)
1 cup sliced banana
Gently fold jello into Cool Whip until well blended. Add remaining ingredients. Chill at least 3 hours, overnight if possible.
Serves 8-12
Good for a potluck or family gathering. Don’t plan on left-overs though!

Bruce & Glennis Roseberry
bgrose@jps.net

Very Easy .. Salad That Keep For Days
From:  LINDA Lindamc123@aol.com

Chop all vegetables into large bite size pieces. Then pour Kraft's Zesty  Italian Dressing over the vegetables .. toss and eat.

Vegetables I use: Broccoli, cauliflower, radishes, green onion, carrots,  tomatoes, and mushrooms.

I add black olives also.

  Vegetable Vinaigrette

Cheryl -  crise@enid.com

1/4 cup red wine vinegar
1 1/2 teaspoon Dijon Mustard
1 teaspoon salt
1/4 teaspoon pepper
crushed garlic to your taste
1/8 teaspoon basil crushed
1/2 cup olive oil
3 cups cauliflower(Cauliflower can be par-boiled
for 3 minutes to soften)
1 - 20 ounce can chickpeas drained.
1 can artichoke hearts
2 cups button mushrooms
1 cup carrot
1 cup chopped red pepper
1 cup pitted ripe olives
lettuce and parsley (opt)

In a small bowl mix vinegar, mustard, garlic, salt, pepper, and basil. Whisk in oil. Set aside. In a large bowl toss the rest of ingredients except the lettuce and parsley. Add dressing and toss to coat. Cover and let marinate for 6 hours or overnight- stirring occasionally. Line a bowl with lettuce put in salad. Garnish with parsley

CHICKEN/ GRAPE Salad
Cheryl -  crise@enid.com

This is wonderful on a bed of lettuce or on bread.

4 cups cooked chicken(I use breast meat)
4 cups chopped hard-boiled eggs
4 Tablespoons lemon juice
1 cup Mayo
2 cups celery
1 cup grapes cut in half( I like to use black
grapes but any will do)

Mix chicken, lemon juice and mayo in a large bowl and let sit while chopping the other ingredients.
Add everything else and mix well to coat.
Refrigerate till cold. Enjoy!!

PRETZEL SALAD
from: Sally - this is very different!

Mix together and press into a 9x13 pan: 2 cups crushed pretzels
1/2 cup melted butter
2 T sugar
Bake 375 for 10 minutes. Cool.
Mix together and pour over cooled crust: 2 cups cool whip
1 8 oz pkg cream cheese
1 cup sugar
In the mean time: Mix together 1 6oz pkg strawberry Jello and 2 cups boiling water. Stir to dissolve, and refrigerate til slightly set. Then add fresh or frozen strawberries (10 oz) to this mixture, and pour over the cream cheese layer and chill.