Recipes - Salads
Autumn Apple Salad
Submitted By: Jean W., Johnson City
1 Can (20 oz.) Crushed Pineapple - do not drain
2/3 cup Sugar
1 Box (3 oz.) Lemon Jello
1 8 oz. Cream Cheese softened
1 cup diced unpeeled apples
1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping or cool whip
In sauce pan combine pineapple and sugar. Boil 3 minutes. Add Jello, stir until dissolved. Add cream cheese, stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into 9-inch glass dish. Chill until firm. Cut into squares and serve on lettuce leaves. Yields 9 to 12 servings.
Broccoli Salad
Submitted By: Mae B., Fall Branch
2 bunches broccoli
10 slices bacon
1 large red or Vidalia onion
1/3 c dark raisins
1 c mayonnaise
¼ c sugar
2 tbsp cider vinegar
black pepper
sunflower seeds (optional)
Cut broccoli into bite size pieces. Slice onion lengthwise. Cook bacon until crisp. Combine broccoli, onion, raisins, and bacon. In a small bow, whisk the rest of the ingredients. Pour over broccoli mixture. Let stand awhile before serving.
Carrot Raisin Salad
Submitted By: Carolyn H., Kingsport
2 c grated carrots
½ c raisins
1 (8oz) can pineapple tidbits (drained)
Combine grated carrots and raisins. Add just enough mayonnaise or salad dressing to moisten. Stir in pineapple and chill.
Cauliflower Salad
Submitted By: Suzanne L., Jonesborough
1 head cauliflower
1 head lettuce
1 c mayonnaise
½ c bacon bits
½ c grated cheese
sprinkle of sugar
Shred lettuce and layer. Cut up cauliflower and layer. Spread mayonnaise. Layer sugar, bacon bits, and cheese. Let stand in refrigerator at least 3 hours. Toss just before serving.
Cherry Salad
Submitted By: Bethany D.,
Cherry Pie Filling
1 can Eagle Brand Sweetened Condensed Milk
1 can crushed pineapple (drained)
1 c chopped pecans
1 large container Cool Whip
Mix all ingredients and refrigerate at least 4 hours.
Corn Bread Salad
Submitted By: Debra D., Gray
1 c self rising corn meal
1 (8oz) sour cream
2 eggs
1 c onions (chopped)
1 c green peppers (chopped)
1 c pickle relish (drained)
1 c (14oz) chopped tomatoes
1 c mild shredded cheese
1 c mayonnaise
Preheat oven for 450 degrees for 30 minutes. Mix corn meal, sour cream, and eggs and bake. Cool for 45 minutes. Crumble cornbread and remaining ingredients and cool 2 hours before serving.
Cranberry Salad
Submitted By: Janice S., Kingsport
1 pound pkg cranberries
2 small pkg Cranberry Jello
2 c sugar
2 apples
2 oranges
1 c chopped pecans
1 c crushed pineapple with juice
Grind cranberries in food chopper (or chop by hand). Dice apples and oranges. Dissolve jello in 2 cups hot hot water. Mix all ingredients together. Chill until firm.
Crunchy Chicken Salad
Submitted By: Reba F., Johnson City
2 (3oz) chicken breast halves (skinless and boneless)
½ c prepared bottled marine (ginger-sesame or sweet and sour)
¼ c slivered almonds
½ c mandarin oranges (chopped)
¼ c water chestnuts (sliced) or 1 stalk celery (chopped)
1 c fat-free lemon yogurt
1 tbsp lemon juice
Packaged Salad greens
Spoon marinade over chicken and allow to sit for 10 minutes. Wrap chicken in foil and grill for 7 minutes. Make sure the chicken is cooked thoroughly. Cool chicken and chop in bite size pieces. Combine all ingredients stirring to blend. Spoon ¼ mixture over packaged salad greens. Garnish with croutons or additional freshly sliced fruit (optional). Add a light Asian Salad Dressing if desired. Serves 4. Cook time 10 minutes. 240 Calories per serving
Dressing for Lettuce Salad
Submitted By: Peggy B., Telford
Small onion graded
1/2 tsp. dry mustard
1/2 tsp. salt
3/4 cup sugar
1/2 cup vinegar
1 1/2 cups Wesson oil
Mix well in quart jar, shake well. Refrigerate and use later for large salad or part for small salad.
Grape Salad
Submitted By: Brenda H., Kingsport
1 (8oz) sour cream
1 pkg cream cheese
1 c sugar
1 tsp vanilla
½ pound red grapes (cut in halves)
½ pound green grapes (cut in halves)
1 c brown sugar
1 c chopped pecans and black walnuts
Mix first 4 ingredients well together. Add mixture to grapes in a serving pan. Mix brown sugar and chopped pecans and walnuts together and spread over grape mixture right before serving. THIS RECIPE IS ABSOLUTELY WONDERFUL!
Hot Chicken Salad
Submitted By: Unknown
4 cups cooked cut chicken
1 cup celery chopped
3/4 cup Mayonaise
1 can cream of chicken soup
1 cup cheddar cheese soup
Bake in oven 25 to 30 minutes.
Orange Salad
Submitted By: Peg B., Jonesborough
1 (8oz) cool whip
1 (8oz) crushed pineapple (drained)
1 (8oz) mandarin oranges and fresh oranges(optional)
1 (8oz) dry cottage cheese (drained)
1 pkg Orange Jello
Mix and refrigerate. Can double recipe.
Dressing
1 small onion (grated)
½ tsp dry mustard
1 tsp salt
½ c vinegar
¾ c sugar
1½ c Wesson oil
Mix well in quart jar. Refrigerate until ready to use
Super Broccoli Salad
Submitted By: Joanne C.,
4 c broccoli (bite size)
8 strips bacon (cooked crisp)
¼ c raisins
¼ c walnuts or pecans (chopped)
¼ c onion (chopped)
¾ c mayonnaise
¼ c sugar
1 tbsp vinegar
Combine broccoli, bacon, raisins, pecans and onion in salad bowl. Chill. Combine mayonnaise, sugar, and vinegar in small container. Chill. Pour dressing over broccoli mixture just before serving. For best results let ingredients and dressing set overnight in refrigerator. Will last for several days.
