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Discussion Starter #1
I just made a bowl of this wonderful salad today and thought I would share the recipe. It's one of my favorites!

Spring Salad
1 lb. macaroni
1 green pepper, chopped
1 red pepper, chopped
1 med. onion, diced
4 med. carrots, diced

Dressing:
1 can (14 oz) sweetened condensed milk
1 c. sugar
1/2 c. vinegar
2 c. mayonnaise

Cook macaroni; drain and rinse with cold water. Mix dressing ingredients together. Combine macaroni with vegetables and pour dressing over all. Mix thoroughly. Makes a large bowl but keeps well in the refrigerator--in fact, it tastes better after a couple of days in the fridge!
 

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Discussion Starter #2
5-Cup Salad

1 C Shredded Coconut
1 C Mandarin Orange Sections, Drained
1 C Crushed Pineapple, Drained
1 C Sour Cream or Plain Yogurt **
1 C Miniature Marshmallows (White Only)

Combine all of the ingredients, blending well.


** After trying this recipe out, I find a cup of Cool
Whip suits my tastes better
 

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Discussion Starter #3
Marinated Onion Rings

6 cups thinly sliced sweet onion (2 large)
2 cups thinly sliced peeled English cucumber (about 2 pieces)


3/4 cup white vinegar
2/3 cup sugar
1/2 cup water
1 tbsp salt
1 tsp dried dill

Combine onion and cucumber in a large bowl. Combine vinegar and remaining ingredients in a small saucepan. Bring to a boil; cook 1 min or until sugar disolves, stirring occasionally, Pour hot vinegar mixture over onion mix, tossing to coat.

Cover and chill at least 8 hrs or overnight.
 

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Discussion Starter #4
COTTAGE CHEESE SALAD

I prefer it with no marshmallows
1 (24 oz.) carton small curd cottage cheese
1 small pkg. orange Jell-O
1 small can crushed pineapple, drained
1 small can mandarin orange, drained
8 oz. cool-whip
small marshmallows

Pour dry Jell-O over cottage cheese & stir
Add drained fruit
Fold in cool-whip
Add marshmallows
Refrigerate

Makes 8 servings
 

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Discussion Starter #5
SUPER SALAD

This is a little time consuming to make, but with having all the veggies cut up small, you get a mouth full of flavor with each bite.

1 head lettuce, using the slicer part of the salad shooter
1 head of cauliflower, grated through salad shooter
1 head of broccoli, grated through salad shooter
2 bunches radish's, grated through salad shooter
3 cucumbers, diced small
2 large carrots, grated through salad shooter
3 or 4 stalks of celery, diced small
2 or 3 tomato's, diced small
2 or 3 green onions, sliced small
1 green pepper, diced small


Mix all these ingredients together and serve with your favorite dressing.

Store in refrigerator.
 

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Discussion Starter #6
ORANGE JELLO WITH CARROTS

1 pkgs. orange Jell-O
grated carrots
1 small can crushed pineapple, drained


Fix Jell-O according to pkg. directions
Add carrots & pineapple

Chill til well set.


Makes 8 servings
 

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Discussion Starter #7
STRAWBERRY JELLO SALAD

This is one of my favorite Jell-O salads

1 large package of strawberry Jell-O
2 large banana's sliced (dip in Sprite to keep from turning brown)
1 c. sliced fresh strawberries
Cool Whip


Fix Jell-O according to package directions. After it has set in the fridge for about 1 ½ hour's stir in the bananas and strawberries. Let set up. This will take a few hours. Top with Cool Whip


Makes 8 servings
 

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Discussion Starter #8
Cauliflower salad

2 med heads cauliflower(cut in small pieces)
1 pound bacon-fried crisp and crumbled
1 small onion chopped
1-8oz bag shredded sharp cheddar

Combine ingredients and top with
2 cups Hellman's mayo

(It has to be Hellman's--some places called Best brand) combined with 1/2 cup sugar.
 

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Discussion Starter #9
Carrot Salad

1 reg. size can pineapple slices(drained)Cut into small pieces. I just use a knife while pineapple is still in can.
2 lbs. Carrots grated
1/4 cup Raisens (more if you like)

Mayo or miracle whip - just enough to moisten.

Make at least a day ahead.
The flavors all blend and the raisens plump up.

This salad keeps well in the refridgerator.
 

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Discussion Starter #10
Mandarin Salad Makes a large salad

1 11 oz. can madarin oranges(drained)
1 large head romaine lettuce(washed and broken up into smaller pieces)
1 Cup diced Celery
2 Green Onions diced(scallions are best but you can use chives.

1/2 cup blanched Almonds
1 tablsp.plus 1 teasp. white sugar
Put almonds and sugar in sauce pan on medium heat. Stir constantly until sugar starts to melt and sticks to almonds. Takes a couple of minutes to start melting but don't stop stirring. The almonds should be a golden color. Take of stove and put to one side. (This can be done days before)

Dressing:
1/4 cup vegetable oil(I use canola)
2 tablespoons sugar or Splenda
2 tablsp. apple cider vinegar
1/2 tsp. salt
dash of black pepper
dash hot pepper (liquid)

Prepare all vegetables in a bowl with madarin oranges and toss.

Put dressing and almonds on right before serving.

I usually use more celery and I usually use 2 cans mandarin oranges. But this makes a big salad.

I generally don't use all the dressing. It is up to your taste.

Whenever I bring this salad somewhere there is never any leftovers.

Enjoy
 

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Discussion Starter #11
Black Bean Luau Salad

1 can (20 oz) Pineapple Chunks (drained)
1 can (14-16 oz) Black Beans (rinsed and drained)
1 1/2 cups cooked either white or brown rice
1 1/2 cups cooked chicken or turkey(diced)
1 medium red pepper chopped
1/2 green pepper chopped
1/2 cup celery chopped
1/2 cup chopped green onion

Mix all of these in a large bowl.

Pour a 1/2 cup of either fat free or light Honey Dijon Dressing over salad and toss.

Makes 8 servings

I am not a big fan of mustard but this salad is good.

Approx. 260 cal. per serving

Will keep in refrigerator for 3 or 4 days.
 

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Discussion Starter #12
Taco Salad

1 lb. beef browned, drained
Add 1 package Taco seaoning mix (follow directions on pkg) then refridgerate.

16 ozs. shredded cheddar cheese
1 head iceberg lettuce,torn into bite size pieces
2-3 tomatoes, chopped
8 oz. Sweet&Spicey dressing(Catalina)
8 - 12 ozs. Cheese flavored Nachos
(break into bite size pieces)

Brown beef, add taco mix, refridgerate. When beef is cold, mix lettuce, beef, cheese, tomatoes & Toss well.

Just before serving toss with salad dressing and nacho chips.

(A lower fat cheese and low fat Catalina can be used.) Of course the full fat version is the best.
 

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Discussion Starter #13
Chinese Broccoli Slaw

16 oz. broccoli cole slaw(sold in bags of 12 ozs.) (My friend used 2 12 oz bags. tasted great)
1 cup sunflower seeds
1 cup slivered almonds (toast in 350 degree oven for 5 mins.
1 pkg. beef ramen noodles(oodles of noodles) broken into small pieces.
Combine ingredients.

Dressing:
1/2 cup veg. oil (canola)
1/3 cup wine vinegar
1/3 cup white sugar
Seasoning packet from Ramen Noodles

For soft noodles add a few hours before serving.
For crunchy noodles add right before serving.

I have always added dressing right before serving.

It is wonderfully crunchy and tasty. When my friend brought this to a tea there was none left.
 

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Discussion Starter #14
Summertime Krab Salad

iceburg lettuce & leaf lettuce, about half & half proportions, torn into bite-size pieces

Imitation krab, chopped into chunks
hard-boiled eggs, sliced
chopped green onion
ripe tomatoes, cut into wedges
thinly sliced celery
black olives, sliced

Prepared thousand island dressing )ranch is good, too)

On a chilled dinner plate I just start layering ingredients as I go, then drizzle with the dressing.

Top with a few reserved chunks of krab & a sprinkle of chopped fresh parsley.

**as you can see, ingredients can very easily be whatever you like in a seafood salad---avacado slices are wonderful in it, & so are marinated artichoke hearts (but not together).

ENJOY!
 

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Discussion Starter #15
TORTELLLINI SALAD

2 (16 OZ) PKG tri-color tortellini
2 PKG Good Seasons Zesty Italian dressing
l small head cauliflower broken into florets
l bunch broccoli(florets only)
l green pepper(optional)
l/4 cup grated parmesan cheese
6 oz can pitted ripe olives, drained
l4 oz jar stuffed olives, drained
2 4oz cans mushrooms
l pepperoni stick, sliced
6 1/2 oz jar artichoke hearts, drained
rinsed and quartered
l pint cherry or grape tomatoes

Cook tortellini as directed on pkg:drain.
Rinse in cold water:drain and cool.

Prepare Italian dressing as directed on package. In large bowl, combine cauliflower, broccoli and green pepper. toss with tortellini. Sprinkle parmesan cheese; mix gently.
Add ripe olives, gren olives, mushrooms, pepperoni and artichoke hearts. Pour half of dressing over salad;, toss lightly. Cover; refrigerate at least 3 hours. Before serving, add tomatoes and remaining dressing. Toss gently.

25 servings.
Can be halved. Serve with italian or french bread and you have a splendid summer meal.
 

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Discussion Starter #16
Hearty Macaroni Salad

2 cups cubed cooked ham or chicken, I used the ham
4 cups cooked elbow macaroni
1 cup frozen cooked salad size shrimp, thawed
1 celery rib, diced
1/4 cup Each chopped onion, green pepper, and sweet red pepper
1/2 cup shredded cheddar cheese
DRESSING:
1/3 cup sour cream
1/3 cup mayonnaise
4 tsp. vinegar
1 tsp. fresh minced dill OR 1/4 tsp. dried dill weed
1/2 tsp. salt, optional
1/4 tsp. pepper
1/4 tsp. sugar

In a bowl combine the salad ingredients.
In another bowl combine the dressing ingredients until blended.
Pour over salad and toss to coat.
Cover and chill several hours or overnight to blend flavors.

Makes 8 servings.
 

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Discussion Starter #17
Pasta Salad

16oz pk crock screw pasta
1can black olives (halved)
1head broccoli
1head cauliflower
1/2lb Cheddar cheese (cubed)
1bottle Fat free italian dressing

It makes a lot, but it will go fast.

*Add cooked cubed chicken to the salad to make it into a complete meal.
 

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Discussion Starter #18
Confetti Salad

8 ounces nooldes, cook as directed and rinse under cold water to cool, drain
1 cup cauliflower pieces
1/4 cup chopped celery
1/4 cup chopped green pepper
1/4 cup sliced radish
1 cup diced cheddar cheese
3/4 cup italian dressing
3/4 cup mayonnaise
1 T.B. fresh minced parsley
1/2 tsp. salt
1/4 tsp. pepper

Combine the first 6 ingredients in a bowl. In another bowl, combine remaining ingredients; add to noodles, toss to coat.

Chill several hours or overnight to blend flavors.
 

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Discussion Starter #19
BANANA SALAD

1/2 head of lettuce
2-3 bananas
2 teaspoons sugar
salad dressing or mayonaise-enough to coat the lettuce and bananas.

Mix all ingredients well and refrigerate for about 15 minutes to chill.

Serves 3-4 people. This is a very versatile recipe because you can make it as big or small as needed just by changing the amount of ingredients to suit your needs.

Dad likes this one.
 

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Discussion Starter #20
Frog Eye Salad

1 cup sugar
2 T.flour
2 1/2 tsp salt(divided)
1 3/4 c. pineapple juice
2 eggs,beaten
1 T, lemon juice
3 Qts. water
1 T. oil
1 pkg.(16oz)"acini de pepe"(found in the pasta section)it's a pearl like pasta almost the size of tapioca
3 cans(11 oz size) mandarin orange segments
2 cans(so oz) drained pineapple chunks,drained
1 9 oz.Cool Whip
1 c.mini marshmellos(opt)
1 c. coconut(opt) I didn't use

Combine sugar,flour,and 1/2 tsp.salt.Gradually stir in pineapple juice and eggs. cook over moderate heat.stirring until thickened.

Add lemon juice,cool mixture to room temp.
Bring water,2 tsp.salt and oil to a boil.Add "frogs eyes" and cook til done.Drain.Rinse with water and drain again.

Cool to room temp.
Combine egg mixture and cooked frog eyes.Mix lightly,but thoroughly.Refrigerate overnight.Add remaining ingredients and refrigerate til chilled.

Serves 25
This is also great as a dessert.It's a hit at church pot lucks :)
 
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