Cardinal Salad Recipes
CARDINAL SALAD
This recipe come from The Searchlight Cookbook, 1935. This graced our table every holiday. It's color is deep red and very festive. The flavors are sweet, piquant and totally fascinating. Use a fancy mold.
Provided by davinandkennard
Categories Vegetable
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the Jello in the boiling water.
- Add the beet juice, vinegar, salt, grated onion and horseradish.
- Chill until partially set.
- Fold in the celery and beets.
- Chill until firm.
- Unmold and serve with mayonnaise on the side.
Nutrition Facts : Calories 42.9, Fat 0.1, Sodium 180.5, Carbohydrate 9.9, Fiber 0.5, Sugar 9, Protein 1
CINNAMON CARDINAL COOKIES
Guests will grab cute cardinal cookies perched on your holiday cookie tray, especially once they taste the subtle cinnamon flavor!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 9
Steps:
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy; stir in vanilla. In small bowl, stir together flour, soda and cinnamon. On low speed, beat flour mixture into butter mixture alternately with cream. Divide dough in half. Wrap halves in plastic wrap. Refrigerate until firm, about 30 minutes.
- Heat oven to 350°F. Lightly spray or grease 2 large cookie sheets. On lightly floured surface, roll half of dough at a time about 1/8 inch thick. Using 3-inch lightly floured cardinal-shaped cookie cutter, cut out cookies and place on cookie sheets.
- Place miniature chocolate chip on each for eye. Sprinkle top of back, crown, tail and wing of each bird with red sugar crystals, neck and eye with black sugar crystals, and beak with yellow sugar crystals. Leave bottom breast of bird without sugar.
- Bake 6 to 8 minutes or until light brown and set.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 2 g, TransFat 0 g
CARDINAL SALAD DRESSING
This salad dressing was a favorite when I was a child back in the 50's. It was an original from The Tara Restaurant in Saugatuck, Michigan. The place no longer exists but thankfully, we can still partake of this wonderful dressing. Some of us even like it on meat & things like mac & cheese.
Provided by Chef Qued
Categories Salad Dressings
Time 10m
Yield 2 1/2 cups, 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients in a quart jar or covered pitcher; shake vigorously or mix with handheld stick-mixer.
- Add garlic clove & whole onion. Leave garlic & onion in dressing container.
- Let stand at least 8-12 hours before serving.
- This dressing will keep in refrigerator for 2-3 weeks.
- NOTE: Since trying to cut back on fats, I sometimes use only 1/2C of oil and it is still great.
Nutrition Facts : Calories 120.9, Fat 10.3, SaturatedFat 1.3, Sodium 191, Carbohydrate 7.8, Fiber 0.1, Sugar 7.3, Protein 0.1
CARDINAL CHICKEN SALAD
Steps:
- Sprinkle lemon juice over apples. Add chicken, celery, grapes, 1/4 cup salad dressing, and seasoning; mix lightly.
- Press mixture into 1 1/2 qt. bowl; chill several hours, (overnight). Unmold on serving platter. Combine softened cream cheese and 1/4 cup salad dressing, mixing until well blended.
- Frost chicken salad. Garnish as desired. I always put parsley leaves, with radish roses centered in the parsley. Looks really pretty.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TOSSED ITALIAN GARDEN SALAD
A fresh garden salad with homemade Italian-style dressing is the perfect accompaniment to my special lasagna. Nicely seasoned with garlic, herbs and a hint of lemon, the dressing is our family's favorite. As soon as the jar is empty, I make more. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- in a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Refrigerate for 2 hours. Just before serving, combine the greens, cucumbers, tomatoes and carrots in a salad bowl. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 82 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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