Aunt Jans Green Salad Recipes

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MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES



Mixed Green Salad with Lemon, Olives and Anchovies image

Provided by Rachael Ray : Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 8

2 hearts romaine, chopped
1 sack mixed baby greens, about 6 cups
2 lemons, juiced
Salt and pepper
1/3 cup extra-virgin olive oil, enough to coat greens evenly
1 cup pitted fancy black or green olives, from specialty olive case near deli counter
1 tin flat fillets of anchovies, drained
1/4 cup chopped or snipped fresh chives

Steps:

  • Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

AUNT HELEN'S GREEN CONGEALED SALAD



Aunt Helen's Green Congealed Salad image

Posted in response to a request. I rec'd this recipe from my aunt in 1971. Prep times are estimates; I don't recall how long it takes to chill the Jello "til thickened."

Provided by Impera_Magna

Categories     Fruit

Time 40m

Yield 16 serving(s)

Number Of Ingredients 8

1 cup cottage cheese
1 cup crushed pineapple, drained
1 cup evaporated milk, chilled
1 (3 ounce) package lime Jell-O gelatin
1 teaspoon cider vinegar
1 cup chopped celery
1 cup chopped nuts
1 cup boiling water

Steps:

  • Dissolve jellow in boiling water; add vinegar; chill til thickened.
  • Whip evaporated milk; fold into thickened jello together with remaining ingredients.
  • Turn into buttered 8 cup mold and chill til firm.

Nutrition Facts : Calories 116, Fat 6.2, SaturatedFat 1.7, Cholesterol 6.5, Sodium 157.4, Carbohydrate 11.6, Fiber 1, Sugar 7.4, Protein 4.7

GARLICKY GREEN SALAD



Garlicky Green Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

2 large heads garlic
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
12 ounces fingerling potatoes, scrubbed
1/2 cup buttermilk, well shaken
1/2 cup sour cream
4 radishes, thinly sliced
2 handfuls baby arugula
2 hearts romaine lettuce, chopped
4 ounces extra sharp Cheddar, diced

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice 1/4 inch off the top of both heads of garlic. Drizzle lightly with 2 teaspoons of the olive oil, season with salt and pepper, and wrap in heavy-duty foil. Add to a sheet tray. Add the fingerling potatoes to the same sheet tray and drizzle with the remaining oil, giving a toss, and seasoning with salt and pepper. Roast both the potatoes and the garlic until the potatoes are crisp on the outside and cooked through and the garlic is fragrant, 45 minutes.
  • Open the packets of garlic and cool. When potatoes are cool enough to handle, slice in half lengthwise.
  • To make the dressing, pour in the buttermilk, sour cream, squeeze the garlic out of its skin into the bowl of a food processor, and add a pinch each of salt and pepper. Blend until smooth.
  • Add the radishes, arugula, romaine, potatoes and cheese to a salad bowl. Drizzle the salad with enough dressing to coat and toss all together.

AUNT NANCY'S GRAPE SALAD



Aunt Nancy's Grape Salad image

A light refreshing salad for hot summer days, super simple and only 3 ingredients! Always a hit.

Provided by Nancy The Blonde

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 3

1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) tub whipped cream cheese
2 cups halved seedless red grapes

Steps:

  • In a medium bowl, blend together the frozen whipped topping and cream cheese. Fold in grapes. Serve immediately, or chill for 30 minutes. This is pretty garnished with a small bunch of red grapes.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 14.6 g, Cholesterol 20.3 mg, Fat 13.4 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 9.7 g, Sodium 99.1 mg, Sugar 14.2 g

JAN'S BEG FOR THE RECIPE SALAD DRESSING



Jan's Beg for the Recipe Salad Dressing image

My fabulous stepmother, Jan, has made this salad dressing for years, and everyone she serves it to just loves, loves loves it! She can't serve this, without almost everyone at the table begging her for the recipe; thus, the name I blessed the recipe with! :-) This is a bit of a sweet dressing, so it goes particularly well in a green salad, with a sliced fruit (like strawberries). Try a salad of mixed greens, feta cheese, sliced strawberries, and walnuts or pecans, as this makes a beautiful and delicious salad! I have also used it on a number of other types of salads, as well, and it works beautifully with most combinations! The recipe calls for vegetable oil, only because it keeps better in the fridge (when you make a generous amount to keep on hand all through the week, which I highly recommend), but you can also make it with olive oil, or an oil of your choice. I use almost no other salad dressing now! Thank you, Jan, for a real gem!

Provided by Helping Hands

Categories     Salad Dressings

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup vegetable oil
3/4 cup sugar or 3/4 cup sugar substitute
1/2 cup balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground pepper

Steps:

  • Mix all ingredients in salad dressing bottle, and shake well, until well mixed.
  • If using a bowl, add all ingredients, except oil.
  • Mix with spoon, then whisk in oil.
  • Keep chilled in fridge.

Nutrition Facts : Calories 329.2, Fat 27.3, SaturatedFat 3.5, Sodium 149.4, Carbohydrate 21.8, Fiber 0.1, Sugar 21.1, Protein 0.1

AUNT JAN'S GREEN SALAD



AUNT JAN'S GREEN SALAD image

Number Of Ingredients 8

1 lemon jello
1 lime jello
2 cups water
13 oz crushed pinapple
23 large marshmallows
1 pt cottage cheese
1 C pecans
1/2 pint whipped cream - whipped to stiff peaks

Steps:

  • Boil jello with 2 C water for 2 minutes. Add pinapple and soft boil for 3 more minutes. Add marshmallows to melt. Cool. Mix with mixer until foamy, add cottage cheese and pecans - mix. Then fold in the stiff whipped cream. Pour into mold and chill.

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