Christmas Salads and Dressing

Carrot Salad

This goes well with ham.

3 cups julienne carrots
1 (20 ounce) can pineapple tidbits, drained
1 cup miniature marshmallows
1/2 cup raisins
1/2 cup diced celery (optional)
2/3 cup creamy salad dressing
2 teaspoons white sugar

In a large bowl, toss together the carrots, pineapple, marshmallows, raisins and celery. Whisk together the salad dressing and sugar; pour over salad and toss. Chill for at least 12 hours.

Craisin Broccoli Salad

2 bunches broccoli, washed and cut into small bite-size pieces
1 pound bacon cut into small pieces and fried crisp
1 cup craisins (dried cranberries)
1 cup red onion, chopped
1 cup sunflower kernels

Dressing:
1/2 cup mayonnaise
1/2 cup granulated sugar
3 to 4 tablespoons vinegar

Mix all together and serve. Recipe can be doubled.

Cranberry Cream Mold

1 teaspoon unflavored gelatin
1 (6 ounce) can frozen cranberry juice, thawed
1 cup confectioners’ sugar
1-1/2 cups half-and-half
8 ounces cream cheese

Sprinkle gelatin over juice in a small bowl. Let stand 5 minutes to soften.

In a large bowl, beat cream cheese and confectioners' sugar. Place small bowl in a pan of hot water and stir until gelatin is dissolved. Cool.

Beat into cheese mixture. Add half-and-half. Continue beating until smooth. Pour into oiled mold and freeze until firm.

Dip mold in and out of hot water to loosen contents. Drizzle with cold sauce.

Sauce: 1 (6 ounce) can thawed frozen cranberry juice 1/2 cup granulated sugar

Boil to reduce by one-third. Sauce will thicken as it cools. Chill well.

Fruit Salad With Lemon Poppy seed Dressing

Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays.

Yields 12 servings.

1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.

Holiday Salad

1 (10.00 ounces) package Italian salad mix
1 (5.00 ounces) package mixed baby lettuces and spring greens
2 (11.00 ounces) cans mandarin oranges, drained
1-1/2 cups dried cranberries
1 medium red apple, cored and chopped
1 cup chopped walnut
1/3 cup shredded cheddar cheese
1 (8.00 ounces) bottle raspberry vinaigrette dressing

In a large salad bowl, toss the greens, oranges, cranberries, apple, walnuts, and cheese.

Drizzle with vinaigrette just before serving; toss to coat.

Macaroni & Ham Salad

1 small head lettuce
1 cup diced celery
2 cups cooked macaroni
1 small onion, chopped
1/2 cup chopped sweet pickle
1 cup cooked English peas
3 medium tomatoes, cut in wedges
1 cup cooked ham, cubed
1 cup mayonnaise

Arrange outside leaves of lettuce in a salad bowl. Shred inside leaves; toss with remaining ingredients. Chill before serving. Serves 12

Santa's Blanket Salad

1 large box raspberry gelatin
1 package frozen raspberries
1/2 package miniature marshmallows
2 cups hot water
1 can applesauce
1 cup yogurt

Dissolve gelatin and add frozen raspberries in hot mixture. Combine with applesauce, pour into a glass serving dish and chill until firm. Spread stirred yogurt over the top of the gelatin mixture.

South of the Border Coleslaw

This recipe gives coleslaw a whole new personality. Green chilies, tomatillos and chili powder take this dish on a South-of-the-Border adventure.

1 cup cider vinegar
3/4 cup granulated sugar
1/2 teaspoon chili powder
1 head large cabbage, shredded
1 1/2 cups red onion, quartered, thinly sliced
1 cup diced tomatillos
1 red bell pepper, cored, seeded, thinly sliced
1 (7-ounce) can diced Green Chiles

Combine vinegar, sugar, and chili powder in medium saucepan. Bring to a boil. Turn off heat and let stand 5 minutes.

Toss cabbage, onion, tomatillos, bell pepper, chilies and vinegar mixture. Let stand for 30 minutes. Season with salt and ground black pepper. Refrigerate for 1 hour.

5 - Cup Salad

1 c. mandarin oranges, drained
1 c. pineapple tidbits, drained
1 c. coconut
1 c. mini marshmallows
1 c. sour cream

Combine all ingredients and refrigerate overnight or 12 hours before serving.

Chopped Seafood Salad

1/2 head iceberg lettuce
1/2 head romaine lettuce
1 bunch watercress sprigs
2 tbls. green onion tops
2 tomatoes, diced
6 strips of bacon, cooked crisp, crumbled
1 avocado, diced
3 hard-cooked eggs, diced
1 1/2 cups small cooked shelled and deveined shrimp or crabmeat
1/2 cup blue cheese, crumbled
1/2 cup seasoned croutons
1/2 cup vinegar and oil dressing

Coarsely chop salad greens in large salad bowl. Combine with watercress and chives. Arrange tomatoes, bacon, avocado, eggs and seafood in separate rows on top of the lettuce. Sprinkle with blue cheese and croutons. Serve dressing on the side.  Makes 6 servings.

Sauerkraut Salad

2 c. or (1 lb. Can) sauerkraut cut in short pieces, drained
½ c. sugar
½ c. celery (sliced thin)
½ c. green peppers (chunked)
½ c. shredded carrots
½ c. chopped onion

Stir sugar in kraut and let stand for ½ hour. Add remaining ingredients, cover tight, and chill for 12 hours

Cooking Notes