Sweet & Sour Salad
For Salad Dressing:
1 cup olive oil
¾ cup rice vinegar
½ cup sugar
1 package beef ramen noodle season mix
Mix ingredients above together ahead of time and chill.
2 bags broccoli slaw
8 sliced green onions
6 oz. Sunflower seeds (unsalted)
6 oz. Slivered almonds (toasted @ 350 for 10-15 minutes)
2 packages beef ramen noodles crushed
It is best to mix dressing with other ingredients right before serving, although it is still good to eat it but is not as crunchy after a while.
1 pound cooked bow tie pasta
1 container grape tomatoes cut into fourths
16-20 fresh basil leaves cut into small pieces
1 -2 cloves minced garlic
Boil pasta and drain. Coat lightly with extra virgin olive oil. Add salt and pepper to taste. Make ahead of time and refrigerate to marinate and blend flavors.
Served by Joanna at Christie’s wedding shower at Terri’s house.
Spinach Salad with Strawberries
1 cup salad oil
1/3 cup cider vinegar
¼ cup sugar
1 tablespoons poppy seeds
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
2 tablespoons corn syrup
6 cups fresh spinach, washed and dried
2 cups strawberries, sliced (or any fruit)
¾ cup red onion, thinly sliced
1 cup fresh mushrooms, sliced
1 cup glazed pecans, chopped
Shake together dressing ingredients and toss with salad just before serving.
Frozen Fruit Salad
1 8-ounce package cream cheese
½ cup powdered sugar
¾ teaspoon vanilla extract
1/3 cup mayonnaise
16-ounce can sliced peaches, drained
1/3 cup maraschino cherry halves
1 16-ounce can fruit cocktail, drained
2 cups miniature marshmallows
1/3 cup whipping cream
Few drops red food coloring
Additional whipped cream for garnish
Whip cream cheese in a mixer. Add powdered sugar and mix until well-blended. Add vanilla and blend in mayonnaise. Fold in fruit and marshmallows. Whip cream and fold into fruit mixture. Add food coloring and mix – salad should be pale pink. Ladle into 5-ounce soufflé cups. Freeze immediately at least overnight.
Janet Wachsler via Rich’s Tearoom