Category: Soups & Salads

1 pound ground beef
1/2 cup taco sauce
1 head lettuce, torn in bite size pieces
1 medium green pepper, cut into strips
1 medium tomato, cut into 8 wedges
1/2 cup pitted ripe olives, drained
2 cups cheddar cheese, shredded
1 (14 ounce) package taco flavored tortilla chips (about 1 cup)
1/2 cup Thousand Island salad dressing

Cook and stir ground beef over medium heat until light brown; drain. Stir in taco sauce, heat. Toss lettuce, green pepper, tomato, olives, cheese and chips. Spoon hot beef and salad dressing over lettuce, toss. Server immediately. Serves 8.

Lettuce, torn
Cucumber, sliced
Mushrooms, sliced
Frozen peas
Mayonnaise
Garlic Powder
Tomatoes, sliced
Avocados, sliced
Eggs, boiled and sliced
Bacon, fried and crumbled

Prepare ahead: In a 9″x13″ or a 7″x11″ glass dish, arrange lettuce, mushrooms and cucumber to almost the top of the dish. Spread peas over the top and then spread mayonnaise on top of that; spread as thin as possible being sure to seal it all the way to the edges. Sprinkle with garlic powder; cover with clear wrap and refrigerate for 8 hours or overnight. Before serving; Top with tomatoes, avocados, eggs and bacon.

Note: This becomes very crisp and flavorful — nice for holiday dinners. You can use anything you like in your salad.

1 pound cooked chicken, cubed
1 32 ounce bag salad (cabbage and lettuce mix)
1-2 stalks celery, chopped
1 cup toasted almonds
1 package chow mein noodles
2 cans mandarin oranges, drained
1 (12 ounce jar) Girards Chinese Chicken Salad Dressing

Toss all ingredients and enjoy!

1 1 pound package fresh spinach
1 small can mandarin oranges, drained
1 small box fresh raspberrries
1/2 small red onion, sliced
1 small package almonds, slivered
Poppy seed dressing

Add all ingredients to salad bowl, add poppy see dressing just before serving.

Note: One of our ladies from church, Lolah Roberts, brought this several times for pot-luck. I fix it as often as i can… so good and so simple.

3/4 cup almonds, shredded
1/2 cup sunflower seeds
2 tablespoons oleo
1/2 cup sugar
1/3 cup sugar
1/3 cup rive vinegar
1 cup good salad oil
2 teaspoons salt
1 teaspoon pepper
1 head cabbage, shredded
8 green onions with tops, chopped
1 package ramen noodles, chicken flavored, crushes

Saute almonds and sunflower seeds in oleo until lightly browned; cool. Mix sugar, rice vinegar, oil, salt and pepper together for dressing. This will keep indefinitely in the refrigerator. Toss dressing together with cabbage, onions, almond and sunflower seed mixture, and noodles 30 minutes before serving.

4 cups fresh broccoli florets
4 strips bacon, cooked on crumbled
2 green onions, chopped
6 tablespoons raisins
2 tablespoons sunflower kernels
2/3 cup mayonnaise
8 teaspoons sugar
4 teaspoons white vinegar

In a bowl, combine the broccoli, bacon, onions, raisins and sunflower kernels. In a small bowl, combine mayonnaise, sugar, and vinegar. Stir until smooth. Pur over the broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally. Server 4-5.

6 cups spring mix salad greens
1 medium pear, ripe, sliced
1 1/2 cups chicken strips, cooked
1/4 cup feta cheese, crumbled
1/4 cup dried cranberries
1/4 cup walnuts or pecans, chopped

On four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries, and nuts. Drizzle dressing over salad. Server immediately.

Dressing
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1 1/2 teaspoon sugar
1/2 teaspoon orange peel, grated
salt and pepper to taste

Whisk all ingredients together; drizzle over salad

Good salad greens, your choice
15-20 Red grapes, cut in half
1/4 cup red onions, thinly sliced
1/4 cup almonds, slivered, or sliced, toasted
1/2 cup blue cheese crumbles

Mix ingredients. Add dressing just before serving or the lettuce will wilt fairly quickly.

Dressing
2 tablespoons onion
1/2 cup sugar
1/2 cup white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
3/4 cup oil
1 tablespoon mayonnaise

Mix onions, sugar, vinegar, mustard and poppy seeds in a blender or food processor until smooth. Gradually add oil to emulsify. then add mayonnaise and salt to taste.

Note: I stole this recipe! It was called Judy’s grape salad but since it’s mine now i had to change that to Laurie’s grape salad, you can understand. I love this salad and it’s always such a great hit with my Pumpkin Soup. I usually serve both of those at my October Bunco party. Oh, don’t worry about Judy, she probably stole the recipe from someone else.

1 (10 ounce) carton Cool Whip
1 (14 ounce) can crushed pineapple, drained
1 package pistachio pudding
1 1/2 cups mini marshmallows

Put together Cool Whip and Pineapple, sprinkle in the pudding mix so it won’t lump. Stir in marshmallows.

Note: Guaranteed to be served at every Powell get-together!

2 (3 ounce) packages apricot Jello
2/3 cup sugar
2/3 cups water
2 (4 ounce) jars apricot baby food
1 (20 ounce) can crushed pineapple, undrained
1 can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 1/2 cups, shopped

Combine gelatin, sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar and gelatin. Remove from heat; pour into a large bowl. Add baby food and pineapple. in separate bowl, combine condensed milk and cream cheese until smooth; stir into gelatin mixture. Add nuts. Pour mixture into a 9″ by13″ dish. Chill until firm.