Ellens Fruit Salad Recipes

JENNY ALLEN'S FRUIT SALAD

Jenny Allen's Fruit Salad image

This light and refreshing salad has been requested by my family for years! The sweetness from the fruit combined with the zesty dressing and crunchy lettuce makes this salad a beautiful beginning to any meal.

Provided by Jenny Huntington Allen

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 13

Ingredients

½ cup vegetable oil
¼ cup lemon juice
2 tablespoons spicy brown mustard
1 teaspoon white sugar
½ teaspoon kosher salt
¼ teaspoon ground white pepper
1 pinch ground black pepper
1 head romaine lettuce, torn into bite-size pieces
½ small red onion
½ cup fresh blueberries
½ cup sliced toasted almonds
1 (3 ounce) can mandarin oranges, drained
4 strawberries, sliced (or more to taste)

Steps:

Whisk oil, lemon juice, mustard, sugar, salt, white pepper, and black pepper together in a bowl until smooth.
Toss lettuce, onion, blueberries, almonds, mandarin oranges, and strawberries together in a large bowl. Drizzle dressing over salad and toss to coat.

Nutrition Facts : Calories 246 calories, Carbohydrate 10 g, Fat 22.9 g, Fiber 2.9 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 230.7 mg, Sugar 5.3 g

ELLEN'S 7 LAYER SALAD

Ellen's 7 Layer Salad image

I tend to find a recipe and tweek it a bit to make it mine. This one has been a hit since i started making it. And this is the only way i have gotten my 5 year old to eat more vegetables.

Provided by chilepepper1231

Categories < 30 Mins

Time 30m

Yield 12-16 serving(s)

Number Of Ingredients 10

Ingredients

1 head iceberg lettuce, chopped medium
1 large red onion, diced
1 large green bell pepper, diced
1 lb bacon, fried,chopped medium
1 (1 lb) bag frozen peas
4 stalks celery, sliced thin
12 ounces grated cheddar cheese
1 (32 ounce) jar mayonnaise
1/3 cup sugar
1/2 cup milk

Steps:

Layer first six ingredients in your favorite see-through dish or bowl.
Mix mayo, sugar and milk with wire whisk until smooth.
Pour over to cover completely.
Sprinkle with grated cheese.
Refridgerate several hours before serving.

Nutrition Facts : Calories 360.8, Fat 27.1, SaturatedFat 11.9, Cholesterol 57, Sodium 553.2, Carbohydrate 15.3, Fiber 2.9, Sugar 9.6, Protein 14.5

ELLEN'S MUFFALETTA PASTA SALAD

Ellen's Muffaletta Pasta Salad image

This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!

Provided by Ellen Bancroft Ziegler

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

Ingredients

1 (16 ounce) package rotini pasta
2 carrots, peeled and cut into 1/2-inch cubes
1 cup chopped pepperoncini
½ pound Genoa salami, cut into 1/2-inch cubes
½ pound Cheddar cheese, cut into 1/2-inch cubes
⅓ pound provolone cheese, cut into 1/2-inch cubes
½ sweet onion, cut into 1/2-inch pieces
½ cup 1/2-inch pieces pitted green olives
½ cup 1/2-inch pieces Kalamata olives
½ cup 1/2-inch pieces pepperoni
½ cup 1/2-inch pieces celery
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces
1 (8 ounce) bottle Italian-style salad dressing, or more to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

Nutrition Facts : Calories 720.5 calories, Carbohydrate 53.2 g, Cholesterol 86.7 mg, Fat 43.2 g, Fiber 3.7 g, Protein 29.9 g, SaturatedFat 16.6 g, Sodium 2597.4 mg, Sugar 6.1 g

ELLEN'S MUFFALETTA PASTA SALAD

Ellen's Muffaletta Pasta Salad image

This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!

Provided by Ellen Bancroft Ziegler

Categories Rotini Pasta Salad

Time 1h40m

Yield 8

Number Of Ingredients 15

Ingredients

1 (16 ounce) package rotini pasta
2 carrots, peeled and cut into 1/2-inch cubes
1 cup chopped pepperoncini
½ pound Genoa salami, cut into 1/2-inch cubes
½ pound Cheddar cheese, cut into 1/2-inch cubes
⅓ pound provolone cheese, cut into 1/2-inch cubes
½ sweet onion, cut into 1/2-inch pieces
½ cup 1/2-inch pieces pitted green olives
½ cup 1/2-inch pieces Kalamata olives
½ cup 1/2-inch pieces pepperoni
½ cup 1/2-inch pieces celery
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces
1 (8 ounce) bottle Italian-style salad dressing, or more to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

Nutrition Facts : Calories 720.5 calories, Carbohydrate 53.2 g, Cholesterol 86.7 mg, Fat 43.2 g, Fiber 3.7 g, Protein 29.9 g, SaturatedFat 16.6 g, Sodium 2597.4 mg, Sugar 6.1 g

ELLEN'S BLUEBERRY SALAD

Ellen's Blueberry Salad image

Make and share this Ellen's Blueberry Salad recipe from Food.com.

Provided by Carolyns Cupboard

Categories Gelatin

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 (3 ounce) boxes black raspberry Jell-O gelatin
1 (21 ounce) can blueberry pie filling
1 (8 ounce) container whipped topping
1/4 cup pecans
2 cups hot water
1 (8 ounce) can crushed pineapple in juice
4 ounces cream cheese

Steps:

In a 9x9 dish dissolve jello in hot water, and let cool.
Stir in pie filling, and pineapple with juice. Refrigerate until set.
Mix whipped topping and softened cream cheese.
Spread on top of jello mixture.
Sprinkle nuts on top. Return to refrigerator.

Nutrition Facts : Calories 510.4, Fat 19, SaturatedFat 10, Cholesterol 51.2, Sodium 253.8, Carbohydrate 81.8, Fiber 3.3, Sugar 70.7, Protein 5.9

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