home cooking recipes                                            home cooking recipes

Salads, salads, salads

Story and photos by Angie Sutton


A simple salad can easily add a bit of color, a vegetable serving or a palate-pleasing sweet bite to any meal. At Sutton Central, I usually make two salads each week to have on hand.

A salad is the perfect addition to a casserole or skillet meal to fill your family’s plates. Simply cutting up fresh fruit or opening a bagged lettuce salad can do the trick. Pairing just the right salad with a meal can even enhance the taste of the main dish. Adding coleslaw to a pulled pork sandwich dinner or potato salad to an easy slow cooker sloppy joe lunch are great examples.

Salads are a great meal possibility and can be quick to put together. Adding grilled chicken to a salad at our house is versatile because the kids like just the chicken with a serving of green beans. The adults can add the chicken to a salad.

Now is a great time to take advantage of fresh vegetables as most gardens are producing cucumbers, zucchini and tomatoes in bulk. My apple tree is finally ready to harvest so a few are destined for an apple salad.

I’ve added more recipes and photographs on my website at www.mothersapronstrings.com. Stop by for a visit and let me know what adaptations you make to the recipes or send me a note with your favorite recipe at mothersapronstrings@gmail.com and I will include them in a future article.

7-Up Salad

Source: Nancy Mann

2 sm. boxes lemon Jello
2 c. boiling water
2 c. 7-Up
2 medium bananas
2 c. mini marshmallows
1 (20 oz.) can crushed pineapple, drained/reserve juice


2 Tbsp. flour
1 beaten egg
1/2 c. sugar
Reserved pineapple juice
1 envelope whipped topping mix (Dream Whip)

Mix Jello with boiling water; stir to dissolve. Stir in 7-Up. Add bananas, marshmallows and drained pineapple, stir. Pour into a 9- by 13-inch glass dish and chill until set. Make topping. Mix together flour, beaten egg, sugar and reserved pineapple juice and cook until thickened. Cool. Prepare whipped topping mix according to package directions and stir into cooled mixture. Spread on top of Jello.

Apple Salad

Source: Carol Brown

2 large diced red delicious apples
2 firm sliced bananas
1 c. seedless grapes
1/2 c. chopped pecans
1/2 c. chopped celery
1/2 c. sour cream

Toss all ingredients until sour cream covers fruit. Chill.

Broccoli and Grape Salad

Source: Sue Pihl

1 bunch broccoli
4 slices cooked bacon, crumbled
1 bunch seedless grapes, halved
1/4 c. sunflower seed kernels
1/4 c. diced red onions
1 c. mayonnaise
1/3 c. red wine vinegar
1/3 c. sugar or sweet and low

Put first five ingredients in bowl. Mix mayonnaise, red wine vinegar and sugar together and pour over salad mix. Chill.

Blueberry Salad

Source: Debbie Sutton

2 (3 oz.) pkgs. concord grape Jello
2 c. boiling water
1 (20 oz.) can crushed pineapple (undrained)
1 (21 oz.) can blueberry pie filling
1 (8 oz.) pkg. cream cheese, softened
1 c. (8 oz.) sour cream
1/2 c. granulated sugar
1 tsp. vanilla
1/2 c. (4 oz.) pecans, chopped

Dissolve Jello in boiling water; add pineapple and blueberry pie filling. Pour into baking dish to set. Mix cream cheese, sour cream, granulated sugar and vanilla until well blended. Spread on top of set Jello. Sprinkle with pecans.

Copper Penny Salad

Source: Betty Ireland

1 (10 3/4 oz.) can tomato soup
1/4 c. vinegar
1/4 c. salad oil
1/2 c. granulated sugar
1 Tbsp. Worcestershire sauce
1 tsp. prepared mustard
1 c. green pepper rings
1 c. onion rings
1 c. celery, diced
2 (16 oz.) cans carrots, sliced and drained

Mix tomato soup, vinegar, salad oil, granulated sugar, Worcestershire sauce and prepared mustard; bring to a boil. Pour over carrots while hot; cool. Add green pepper rings, onion rings and celery. Let stand overnight.

Coleslaw—Brookeville Version

1 1/2 lbs. shredded green cabbage
1 tsp. salt
2/3 c. granulated sugar
1/3 c. vinegar
1 c. heavy whipping cream

Place shredded cabbage in refrigerator for several hours in a covered dish. Mix ingredients in order given 30 minutes prior to serving. Chill and serve.

Coleslaw—Fred Harvey Version

1 medium head cabbage, shredded
1 small onion, shredded
1/2 c. granulated sugar
1 tsp. granulated sugar
1 1/2 tsp. salt
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/2 c. peanut oil
1/2 c. vinegar

Place shredded cabbage, onion and 1/2 c. granulated sugar in a covered container. In a saucepan, combine 1 tsp. granulated sugar, salt, celery seed, dry mustard, peanut oil and vinegar; bring to a boil. Pour mixture over cabbage; let stand at least 4 hours before serving.

Honey Lime Fruit Salad

Source: Janice Anderson

1/2 c. honey
1/2 c. frozen limeade concentrate
1 Tbsp. poppy seed, if desired
3 c. cantaloupe, diced
3 c. bananas, sliced
2 c. strawberries, cut up
2 c. kiwi, cut up
1/2 c. slivered almonds, toasted

Thaw limeade concentrate. Cut up all fruit. Mix honey, limeade and poppy seed in a medium bowl. Carefully toss fruit with honey mixture. Sprinkle with almonds. Serve immediately or chill.

Pretzel Salad

Source: Jennifer Watkins

2 1/2 c. crushed pretzels
3/4 c. margarine
3 Tbsp. sugar
1 (8 oz.) cream cheese
1 c. sugar
2 c. whipped topping
2 (10 oz.) bags frozen strawberries
2 (3 oz.) boxes strawberry Jello

Mix pretzels, margarine, sugar. Press into a 9- by 13-inch pan. Bake at 350 F for 10 minutes. Cool on wire rack for 10 minutes. Mix cream cheese, sugar and whipped topping. Spread on crust. Dissolve Jello in 1 c. boiling water. When almost set, add frozen strawberries. Let Jello sit until thick enough to drip. Pour over cream cheese. Chill 5 hou

Pink Lemonade Salad

Source: unknown

1 tube of Ritz crackers, crushed
3/4 stick margarine, melted
1 Tbsp. sugar
1 can sweetened condensed milk
1 (16 oz.) whipped topping
1 sm. can lemonade concentrate (3/4 c.)

Mix together crackers, margarine and sugar. Save 1/3 c. for topping. Spread in a 9- by 13-inch pan. In a separate bowl, mix together milk, whipped topping and lemonade. Add a few drops of red food coloring, if desired. Spread over crust. Top with remaining crumbs. Cover and refrigerate 3 hours or overnight. Can also be frozen and cut into squares.

Asian Ramen Salad

Source: Mr. Food

1 (3 oz.) package ramen noodle soup mix
4 Tbsp. butter
1 c. pecans, chopped
1 (16 oz.) pkg. fresh broccoli florets
1 head cabbage, shredded
1 c. matchsticks carrots
4 scallions, sliced
1 (8 oz.) bottle sweet and sour dressing

Remove seasoning packet from ramen noodles; reserve for another use. Break noodles into pieces. In a large skillet over medium-high heat, melt butter; add ramen noodles and pecans, and saute until lightly browned. Drain on a paper-towel lined plate. In a large bowl, toss together noodle mixture, broccoli, cabbage, carrots and scallions; add 1/4 c. dressing, tossing to coat. Serve with remaining dressing.

Steakhouse Potato Salad

Source: Mr. Food

3 lbs. large Idaho Russet potatoes, scrubbed
1 c. mayonnaise
1/2 c. sour cream
5 scallions, sliced
2 c. shredded Cheddar cheese
3/4 tsp. salt
1/2 tsp. black pepper
5 strips bacon, cooked and crumbled

Place potatoes in a large pot and add enough water to just cover them. Bring to a boil over medium-high heat. Cover and cook 18 minutes, or until fork-tender. Drain and let cool 20 minutes. Cut potatoes into 1/2-inch cubes and place in a large bowl. Add remaining ingredients and toss gently until mixed well. Refrigerate 3 hours.

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