Finalist: Half Moon Bay Slaw
Sherrie L. Crane, Barnhart
8 1/4 ounces Dole crushed pineapple in syrup
1 quart shredded cabbage
1 medium red apple, cored and chunked
1 cup shredded carrots
1 cup sliced celery
1/2 cup chopped green onions
1/2 cup salted peanuts
Tangy Blender Mayonnaise
Drain pineapple well, reserving 1/4 cup syrup. Combine pineapple, reserved syrup, cabbage, apple, carrots, celery, onions and peanuts. Toss with Tangy Blender Mayonnaise. Cover and refrigerate at least one hour before serving.
Tangy Blender Mayonnaise
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
Dash cayenne pepper
1/2 cup vegetable oil
Combine first five ingredients in blender. While blending on low speed, add oil a few drops at a time until mayonnaise has thickened.
“In February 1986, my mom gave me this Salads of All Kinds recipe book with a loving note written inside. Above this recipe, she wrote, ‘Make for Thanksgiving,’ and we enjoyed this slaw several years.”
Carrot Raisin Salad
Nancy Tindall, Imperial
2 pounds carrots, peeled
1 cup raisins, plumped
1 cup canned crushed pineapple, drained
1 cup mayonnaise
1/2 cup powdered sugar
Shred carrots using large holes of a grater. In a large bowl, combine carrots, raisins, and pineapple. In a small bowl, mix mayonnaise and powdered sugar until well blended. Pour over carrot mixture and toss lightly to coat evenly. Refrigerate. Serve well chilled with a sprinkle of powdered sugar.
Southern Sweet Potato Salad
Nancy E. Goeddel, Fenton
2 sweet potatoes, peeled and cubed
2 tablespoons lemon juice
1 cup mayonnaise
2 tablespoons orange juice
1 tablespoon honey
1 teaspoon orange peel, grated (optional)
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup celery, sliced
1/3 cup dates, chopped
1/2 cup pecans, chopped
1 can mandarin oranges (optional, for garnish)
Cook sweet potatoes in water until tender, about 5-8 minutes. Drain and then toss with lemon juice. In large bowl combine mayonnaise, orange juice, honey, orange peel, ginger, salt and nutmeg. Add warm sweet potatoes, celery and dates. Toss to coat well. Cover and chill, stir in pecans before serving. Spoon the salad onto lettuce lined plates. Drain the mandarin oranges and arrange around the salad as a garnish. Serve and enjoy!
Black Bean and Pineapple Salad
Judy Duncan, Dittmer
3 tablespoons lime juice (fresh squeezed is best)
3 tablespoons apricot preserves
1 tablespoon light olive oil
2 cans (15 ounces) black beans, rinsed and drained
2 cups pineapple chunks
1 1/2 cups canned corn, drained (or fresh corn, cooked)
1/3 cup red bell pepper, roasted and sliced
1/3 cup green onion, sliced diagonally
1/2 cup fresh cilantro, chopped
1-2 teaspoons minced jalapeno pepper
In a small bowl, whisk together juice, preserves and oil. In large bowl, combine remaining ingredients; add dressing and toss well. Chill 2-3 hours before serving. Makes 6-8 servings.
Seven Layer Salad
Terri Becker, Festus
1 head lettuce, broken into bite-sized pieces
1 head cauliflower, cut in bit-sized pieces
1 package frozen peas
1 small onion, chopped
1 pound bacon, fried crisp and crumbled
1/3 cup Parmesan cheese, grated
2 cups real mayonnaise
1 teaspoon sugar
Layer first six ingredients in listed order in large bowl. Spread mayonnaise over top of salad to seal; sprinkle with sugar. Stir together right before serving. May store in refrigerator for up to a day before serving.
Note: Sealing mayo to the edges of the dish keeps the ingredients fresh and crisp. I usually prepare this the night before or morning of the day I serve it.
Couscous and Spinach Salad with Curried Fig Dressing
Kelli Williams, Cedar Hill
Dressing
2 dried figs, soaked well and chopped
1 teaspoon rice vinegar
1/2 teaspoon curry powder
1/4 teaspoon garam masala
1/8 teaspoon cardamom
Pinch of cayenne pepper
1 teaspoon cashew butter
1 teaspoon vegetable oil
Water to thin as needed
Salad
5 ounces organic fresh baby spinach
2 cups couscous, cooked and cooled
2 cups Cara-Cara or Clementine or Satsuma, peeled and cut in bite-sized pieces
1 cup finely chopped dried peach
1 1/2 cups sweet potato cubes, oven-roasted and cooled
6 ounces pepitas, roasted and sea salted
In a blender, combine all dressing ingredients. Blend until smooth. Pour into airtight container and refrigerate for 1 hour. Arrange greens on a pretty platter. Combine couscous; fruit, sweet potato and seeds; arrange atop greens. Drizzle with dressing just before serving.
Napa Cabbage Salad
Beth Rodgers, Imperial
1 large Napa cabbage, shredded
1/2 cup radishes, chopped
1/2 cup green onions, chopped
1/2 stick butter, melted
2 packages beef ramen noodles
1/2 cup almonds, sliced
1 tablespoon soy sauce
1/4 cup apple cider vinegar
1/2 cup sugar
1/2 cup vegetable oil
Mix vegetables in large salad bowl. In skillet, brown ramen noodles and almonds in melted butter on low heat; stir in seasoning packets and thoroughly mix. Let cool. Add cooled ramen and almond mix to vegetables in bowl. In a saucepan, stir together soy sauce, vinegar, sugar, and vegetable oil. Bring to a boil, stirring often. Cool completely. Just before serving salad, toss with cooled dressing.
Spinach Salad
Judy Brown, Fenton
Dressing
3/4 cup sugar
1 cup oil
1/3 cup cider or red wine vinegar
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons yellow mustard
Salad
1 pound spinach
6 slices bacon, fried and crumbled
3 hard-boiled eggs, sliced or chopped
1 medium onion, quartered
Combine all dressing ingredients in blender. Puree until smooth. Refrigerate 24 hours.
Combine spinach, egg, onion and bacon in bowl; toss with dressing and serve.
Old Fashioned Fruit Salad
Donna Trent, Pevely
1 large can peaches
1 large can pineapple
1 large can fruit cocktail
1 large can pears
4-5 bananas
1 red apple
1 yellow apple
3 oranges
1 medium cluster of grapes, green and red
1 small jar maraschino cherries, drained
1/2 to 3/4 cup sugar
1 cup coconut milk
Chop fruit: peaches, pineapple, and pear, add to large bowl with all their juices. Chop bananas; in small bowl, toss with 1 teaspoon lemon juice to keep from browning. Press cherries lightly with paper towels to cut down on red color. Halve grapes; chop apples. Combine all fruit in bowl; add coconut milk and sugar and mix to coat well. Put in sealed container and chill all night.
Winter Salad
Heidi Collins, High Ridge
1/2 cup sugar
2 teaspoons minced onion
1/3 cup lemon juice
1 teaspoon Dijon mustard
1/2 cup oil
2 tablespoons poppy seeds
10 cups Romaine lettuce, torn into bite-sized pieces
1 pear, chopped
1 apple, chopped
1/2 cup cran-raisins (dried cranberries)
1 cup cashews
8 ounces shredded Swiss cheese
Combine first six ingredients in blender; blend until well mixed. Combine salad ingredients in large bowl; top with dressing and stir to coat.
Four Beans Salad
Susan Whitener, Imperial
1 to 2 1/2 cans pork and beans (about 1 1/2 pounds)
1 can kidney beans
1 can pinto beans
1 can green beans
4 slices bacon
1 small onion, thinly sliced
1 green pepper, chopped
1/2 bottle chili sauce
3/4 cup brown sugar
Preheat oven to 350 degrees. Brown bacon and crumble; add onion and pepper. Combine beans and bacon mixture in a large casserole dish; add chili sauce and brown sugar. Mix well. Bake 20-30 minutes or until salad thickens.
Watergate Salad
Teri Edwards-Stis, Festus
1 small box pistachio instant pudding
1 can (16 ounces) crushed pineapple, undrained
1 small carton (8 ounces) Cool Whip, thawed
1/2 package miniature marshmallows
1/2 cup chopped pecans
Combine all ingredients; mix well and refrigerate overnight.
Cranberry-Walnut Cabbage Slaw
Joyce Shepherd, De Soto
Slaw
5 cups coarsely shredded cabbage
1/3 cup chopped walnuts
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1/4 cup dried cranberries
Creamy Honey Mustard Dressing
1/4 cup mayonnaise or salad dressing
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon celery seed
Combine slaw ingredients in large bowl; mix well. Combine dressing ingredients, mix well and pour over slaw. Toss to mix thoroughly. Cover and refrigerate for at least an hour before serving.
Orzo Salad Florentine
Heather Bahr, Arnold
16 ounces orzo pasta
Chicken stock
2 tablespoons olive oil
1 bunch green onions, chopped
1 bunch fresh spinach, julienned
1 cup fresh basil, julienned
1 1/2 cups feta cheese, crumbled
3/4 cup pine nuts, toasted
1 1/2 teaspoons fresh lemon juice
1/4 cup olive oil
Salt and freshly cracked pepper to taste
Cook orzo using package directions, substituting chicken stock for the water; drain. Add 2 tablespoons olive oil and toss well. Pour into large bowl and add onion, spinach, basil, feta cheese, and pine nuts; mix gently. Whisk together lemon juice and 1/4 cup olive oil in small bowl until blended; add to orzo mixture and toss to coat. Season with salt and pepper.
Chicken and Turkey Salad
Donna Trent, Pevely
3 cups cooked chicken or turkey, finely chopped
1/2 cup onion, chopped
1 stalk celery, chopped
2 eggs, hard boiled and chopped
2 cups salad dressing
1 teaspoon salt
1 teaspoon bell pepper
In large bowl, combine chicken, celery, onion and egg. Blend salad dressing, add salt and pepper and add to meat and vegetables. Blend well. Salt and pepper to taste.
Zucchini Orzo Salad
Paulette Pizzo, Festus
8 ounces orzo pasta
12 ounces zucchini, shredded (about 3 cups)
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon Kosher salt
1/2 teaspoon pepper
3 tablespoons grated Parmesan
1/2 cup fresh basil, chopped
1/4 cup fresh chives, roughly chopped
Cook orzo according to package instructions; drain in colander and quickly fold in zucchini. Let rest one minute, then transfer to a bowl. Toss with zest, juice, salt and pepper; let cool completely. When cooled, toss with Parmesan. If serving presently, fold in basil and chives. If not, refrigerate; bring to room temperature and fold in basil and chives to serve.
“Good way to add veggies to our food plans. I like that it keeps for three days in the fridge. Simply add basil and chives at the time of serving.”
Ambrosia
Karen Hanning, Fenton
3 pound bag of tangerines, peeled and sectioned
3 apples, diced
1 container Cool Whip
1 bag miniature marshmallows
Red grapes
Mix together and serve
Firecracker Slaw
Claudia Foran, House Springs
1 head cabbage, shredded
2 tablespoons brown sugar
1 red pepper, seeded and cubed
1 yellow pepper, seeded and cubed
1 green pepper, seeded and cubed
1 cup Italian dressing
Toss all ingredients with dressing just before serving.
“All these recipes are some of my family’s favorite ones, especially my Firecracker Slaw. She first made it last year. “I just thought it up for the Fourth of July.”
Warm roasted butternut squash salad
Missy Mehringer, Eureka
1 package (20 ounces) peeled, seeded butternut squash chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 bag (5 ounces) salad mix
1/3 cup vinaigrette dressing
1/4 cup toasted chopped pecans
1/4 cup crumbled goat cheese
Preheat oven to 425 degrees. Spray rimmed baking sheet with non-stick spray. Arrange squash on baking sheet; spray with more non-stick spray and season with salt and pepper. Roast squash for about 25 minutes, turning halfway. Cool slightly.
Put salad mix in large bowl. Toss with dressing. Top with squash, nuts and goat cheese.
Makes 4 servings.
November 25, 2020 at 04:08AM
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