BLUEBERRY SALAD
This is a dessert 'salad' with raspberry Jell-O and crushed pineapple. You can also change it around to your specified taste.
Provided by RAC70
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 1h
Yield 15
Number Of Ingredients 8
Steps:
- Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
- Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 41.3 g, Cholesterol 23.2 mg, Fat 8.5 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 87.2 mg, Sugar 26.9 g
EASY CLUB SALAD
This easy-to-make salad puts a spin on the traditional club sandwich.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Toss lettuce, chicken and tomato in large salad bowl; refrigerate.
- Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.
Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 50 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg
OLD-FASHIONED THREE BEAN SALAD
We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
Provided by Eleanor Johnson
Categories Salad Beans Three Bean Salad Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g
PARTY SANDWICH LOAF
This sandwich loaf will be the talk of the party. Lots can be said about the delicious shrimp, olive and ham fillings!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 4h
Yield 24
Number Of Ingredients 20
Steps:
- In medium bowl, mix all shrimp salad spread ingredients until well blended. In second medium bowl, mix all olive-nut spread ingredients until well blended. In third medium bowl, mix all deviled ham spread ingredients until well blended.
- Trim crusts from bread loaves. Cut each loaf horizontally into 4 equal slices. Lightly spread butter over 3 slices. Place 1 buttered slice on each of 2 serving plates or trays; spread each evenly with half of the shrimp salad spread. Top with second buttered slices; spread each evenly with half of the olive-nut spread. Top with third buttered slices; spread each evenly with half of the deviled ham spread. Top with unbuttered slices. Lightly press each loaf together.
- In medium bowl, mix 4 packages cream cheese, half-and-half and food color. Spread half of mixture over sides and top of each loaf. Refrigerate about 30 minutes or until cream cheese mixture has set. Cover tightly; refrigerate at least 2 1/2 hours but no longer than 24 hours. To serve, remove from refrigerator, cut into slices. Store covered in refrigerator.
Nutrition Facts : Calories 305, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg
BRIDGE CLUB SALAD
Make and share this Bridge Club Salad recipe from Food.com.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the spam into small cubes and then mash with a fork or pluse several times in a food processor Add sour cream, garlic and pepper and mix.
- Add the olive oil to the basil.
- Cut the tomatoes into 8 pieces and shake out the seeds.
- Place one lettuce leaf on each salad plate, top with the spam, and arrange 4 tomato wedges around edge of each plate.
- Spoon the the oil and basil over the tomato wedges.
- Serve chilled.
Nutrition Facts : Calories 293.2, Fat 27.7, SaturatedFat 7.6, Cholesterol 34.7, Sodium 587.2, Carbohydrate 5.6, Fiber 1.5, Sugar 2, Protein 7
CRUNCHY CHOPPED SALAD
Encourage kids to learn essential kitchen skills with this crunchy salad made with pomegranate seeds. The recipe is easy for children aged seven to 11 to follow
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Serves 4-6 (with leftover dressing)
Number Of Ingredients 20
Steps:
- Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
- Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
- Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
- Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
- Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
- Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
- Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
BEST OF BRIDGE'S GREEK SALAD
Make and share this Best of Bridge's Greek Salad recipe from Food.com.
Provided by Abby Girl
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dressing: Combine the olive oil, lemon juice, oregano, salt and pepper. (This can be made up ahead of time).
- Combine the lettuce, tomato, green pepper, onion and olives in a bowl. Toss with salad dressing and feta cheese.
Nutrition Facts : Calories 286.2, Fat 25.8, SaturatedFat 5.8, Cholesterol 16.7, Sodium 298.9, Carbohydrate 11.6, Fiber 4.7, Sugar 5.2, Protein 5.4
LAYERED ROAST BEEF SALAD
I've prepared this fast-to-fix salad for my bridge club several times, and I always get requests for the recipe," reports Susan Graham of Cherokee, Iowa. "If I don't have leftover roast beef on hand, I use sliced roast beef from the deli with equally tasty results."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, layer a third of the greens, beef, carrots, onion and eggs. Repeat layers twice. Combine remaining ingredients; spread over salad. Toss just before serving.
Nutrition Facts : Calories 271 calories, Fat 20g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 448mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
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