SusieHomemaker

"Dressed" Fruit Salad

• Fresh fruit (grapes, berries, apples, bananas)
• 1 large can chunk pineapple
• 1 box instant vanilla pudding

Drain pineapple juice and set aside.  Mix fruit together.  Mix vanilla pudding with juice from pineapple and use as dressing over fruit, coating well.

Banana Medley Mold

• ¾ C Sugar
• 1 Banana, mashed
• 2 C Sour Cream
• Dash of salt
• 1-16 oz can sliced cling peaches, well drained
• 1-20 oz can crushed pineapple
• 1 C chopped pecans
• ¾ C halved Maraschino cherries and ¼ C of juice

In a large bowl, combine sugar, mashed banana, sour cream, and salt-mixing well.  Fold in remaining ingredients until well blended.  Pour into a 8-Cup oiled mold and freeze for 3 hours or until firm.  Unmold and let set stand about 20 minutes at room temperature before serving.  If preferred you can top with some whipped cream or topping.  You may also use a few peach slices and cherries for garnish.

Sour Cream Cucumber Salad

• 3 Medium size cucumbers, peeled and thinly sliced
• ½ tsp salt
• ½ C finely chopped green onions
• 1 Tbsp white vinegar
• Dash of pepper
• ¼ C light sour cream

Sprinkle cucumbers with salt and let stand 15 minutes.  Drain liquid.  Add onions, vinegar and pepper.  Add sour cream before serving. 

Cool Lime Salad

• 1 small pkg lime jello
• 1 can crushed pineapple, with juice
• ½ C finely chopped celery
• ¼ tsp salt
• ½ of an apple, coarsely grated
• ½ C chopped nuts
• 1 C whipped topping (cool-whip)
• ½ C grated American cheese
• ½ C sour cream

Pour 1 cup boiling water over jello.  Mix well.  Add sour cream, celery, apple, salt and pineapple.  Let thicken then add remaining ingredients.  Chill and serve.

Lime Jello Salad

• 1 large pkg lime jello
• 1-6 oz pkg cream cheese
• 1-20 oz can crushed pineapple
• 1 C pecan pieces

Mix gelatin according to package directions substituting 1 C Pineapple Juice  (drained from can) for 1 C cold water.  Chill gelatin until soft set, about 1 hour.  Fold in remaining ingredients.  Place back in fridge until set, time will vary.  You can use a fancy mold and garnish with whipped cream.

Chicken Salad

• Dressing                                                                 
  • ½ C salad oil
  • 3 Tbsp wine vinegar
  • 1 Tbsp lemon juice
  • 2 Tbsp sugar
  • ½ tsp salt
  • ½ tsp dry mustard
  • ½ tsp grated onion
• Salad
  • 2 boneless chicken breasts, fully cooked
  • 1-11 oz can mandarin oranges
  • 1 head romaine or leaf lettuce
  • 1 pkg grape tomatoes
  • ½ of a red onion, sliced
  • ¼ c slivered almonds

Shake dressing together and chill 1 hour before serving.  Combine salad ingredients in large bowl and pour dressing over.  Toss together and serve.  You may choose not to use all dressing in salad or serve on side.

Sonoma Chicken Salad

• 1 lg can chunk chicken breast, in water
• Poppyseed dressing
• Pecan pieces
• Celery, chopped
• Red grapes, halved

Drain chicken.  Add and mix ingredients according to moisture and taste.  Serve on deli-style bread or croissant.