Green Grape Salad

This weekend for a family reunion, I was supposed to take a side dish or a dessert. There always seems to be a ton of desserts and so I opted to take a side dish. The big question was, what side dish to take. My sister had found this recipe on Pinterest. She had never had it but suggested it to me to take. I decided to take it because it looked like something that would go together in a hurry. It was a huge hit! I have to admit it was very simple to make and was delicious.

4 Pounds Seedless Grapes
1 (8 Ounce) Package Cream Cheese
1 (8 Ounce) Package Sour Cream
1/2 Cup White Sugar
1 Teaspoon Vanilla Extract
4 Ounces Pecans, Chopped (Not to fine)
2 Tablespoons Brown Sugar

Wash and dry the grapes. Take them off the vine and put them in a bowl. In a seperate bowl, mix together the sour cream, cream cheese, white sugar and vanilla. Once the mixture is smooth, place the cream cheese mixture over the grapes. Stir until the grapes are evenly coated. Sprinkle with brown sugar and pecans. I did stir it just a bit so not all the brown sugar and pecans were not all on the top. Refrigerate until ready to serve.

Frozen Fruit Cups

2 Cans (20 Ounces Each) Crushed Pineapple, Undrained
2 Packages (10 Ounces Each) Frozen Sliced Strawberries, Undrained
12 Ounce Can Frozen Orange Juice Concentrate, Thawed
6 Ounce Can Frozen Lemonade Concentrate, Thawed
6 Medium Bananas, Sliced (I never add the bananas. I think bananas over-power the other fruits.)
Sprite

Combine pineapple, strawberries, orange juice concentrate, lemonade concentrate, and sliced bananas. Pour into foil lined muffin tins. Freeze until solid. Let thaw 30-40 minutes before serving. Place one cup in a custard dish, removing the foil wrapper. Pour some Sprite over the top. Nice and refreshing on a hot summer day.

Cranberry Pomegranate Salad

I found this recipe in a ward cookbook. I love pomegranates so I loved this recipe. Seeding the pomegranate is an act of love but it is well worth it. This salad is nice and festive for this time of year.

1 Bag Fresh Cranberries
1 Cup Sugar
1 Pint Whipping Cream
1 Apple
Seeds of 1 Pomegranate

Place cranberries in a blender or food processor. Turn the blender on and off just enough to chop the cranberries. Place the cranberries in a bowl. Mix with the sugar. Let set 2 hours. Whip 1 pint whipping cream. Add vanilla and powdered sugar to flavor. Combine with cranberry mixture. Let set overnight. Just before serving, add grated apple and pomegranate seeds.

Broccoli Slaw Salad

1 Bag Broccoli Slaw
1 Package Noodles, Crushed (You will not use the seasoning)
1/4 Cup Sunflower Seeds
1/4 Cup Slivered Almonds

Dressing
1/2 Cup Sugar
1/2 Cup Vegetable Oil
1/2 Cup Cider Vinegar

Combine the salad mixture. In a separate bowl, combine the dressing. Toss over salad.

Spinach Salad

1 Head of Lettuce
1 Bag of Spinach
3/4 Pound Fresh, Sliced Mushrooms
3/4 Pound Swiss Cheese, Grated
3 Tablespoons Sugar
1 Red Onion
1/2 Pound Bacon, Cooked and Crumbled
1 Cup Mandarin Oranges
1/2 Cup Slivered Almonds

Cook sugar and almonds together over low heat to carmalize. After the nuts are caramelized, be sure to take out the hard sugar clusters. Mix spinach, lettuce, mushrooms, cheese, oranges, bacon, onions, and almonds in a bowl. Toss.

Poppy Seed Dressing:
3/4 Tablespoon Poppy Seeds
1/3 Cup White Vinegar
3/4 Cup Oil
2 Tablespoons Prepared Mustard
1/3 Cup Sugar
1/2 of 3/4 cup Grated Onion
3/4 Teaspoon Salt

Combine all ingredients. Shake and chill. Dressing lasts a long time in the fridge. If it separates, just shake well.

Yummy Vegetable Salad

1 Head Broccoli
1 Head Cauliflower
1/2 Cup Fried Bacon
1/4 Cup Sunflower Seeds, Shelled
1 Small Red Onion, Chopped

Cut broccoli and cauliflower into bite-size-pieces. Crumble cooked bacon. Mix all ingredients together.

Dressing:
1/4 Cup Sugar
1/2 Cup Mayonnaise
1 Tablespoon Apple Cider Vinegar

Mix with vegetables and marinate in refrigerator for at least two hours before serving.

Frosted Pineapple Salad (7-Up Salad)

2 Packages (3 Oz) Lemon Jell-O
2 Cups 7-Up
1 Can Pineapple Tidbits
2 Cups Boiling Water
2 Bananas
1 Cup Miniature Marshmallows

Dissolve Jell-O in boiling water. Add 7-Up and chill until slightly thickened. Add drained pineapple, sliced bananas, and marshamllows. Pour into a 9x13 pan. Chill until set.

Topping:
1/2 Cup Sugar
1 1/2 Teaspoon Cornstarch
1 Beaten Egg
1 Cup Pineapple Juice

Boil until thickened and cool. Add 1 cup Cool Whip to cooled mixture. Spread on set salad.

Apricot Molded Salad

3 oz. Package Orange or Apricot Jell-O
3/4 Cup Water
1 8 Oz. Package Cream Cheese, at Room Temperature
6 Oz. Bottle Apricot Baby Food
8 Oz. Carton Cool Whip

Heat water to boiling and dissolve Jell-O and let cool. Mix apricot baby food into Jell-O. Beat the cream cheese a little and gradually add Jell-O mixture to that. When mixed well, add whip cream and continue beating until mixed. Spray Jell-O mold with cooking spray and put mixture into mold. Allow to set for several hours or overnight. Remove Jell-O from mold by allowing it to sit in hot water for 1 minute. Garnish with mandarin oranges.

Olive Garden Salad & Dressing

Bag of Green Salad Mix
1 Red Onion, Cut in Rings
1 Can Medium Olives, Drained

Dressing:
1/2 Cup White Vinegar
1/3 Cup Vegetable Oil
2 1/2 Tablespoons Romano Cheese, Grated
2 Tablespoons Beaten Egg OR Egg Substitute (I use Egg Substitute)
1 Teaspoon Lemon Juice
1/4 Teaspoon Dried Parsley Flakes
Pinch of Crushed Red Pepper Flakes
1/3 Cup Water
1/4 Cup Corn Syrup
2 Tablespoons Dry Pectin
1 1/4 Teaspoon Salt
1/2 Teaspoon Minced Garlic
Pinch of Dried Oregano

Combine all dressing ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Combine salad ingredients in a salad bowl. Serve dressing over salad.

Taco Salad

I know you are wondering why in the world I would post a recipe for taco salad! If you know me, you know that I follow recipes to a fault. I even measure the water when making Ramen Noodles so of course I need a recipe for everything. I love this recipe. My mom made it while we were growing up and I still use it to this day.

1 Head Lettuce, Cut up
4 Tomatoes, Chopped
1 Avocado, Cut up
1 Can Olives, Drained and Sliced
1/4 Pound Cheddar Cheese, Grated
1 Onion, Chopped
1 Package Tortilla Chips
1 Pound Hamburger
1 Teaspoon Salt
1 Can Kidney Beans, Drained and Well Rinsed

In a pan, brown hamburger with salt. Drain off the grease. In a large bowl add all of the ingredients except the Doritos, including browned hamburger. Mix together while the hamburger is still hot. Add your favorite salad dressing (We are Ranch Dressing fans at our house. Chiz's Ranch is our favorite.) You can also include your favorite salsa. We put the salad on our plate and then top with crumbled chips, salad dressing, and salsa. Putting the chips on individual servings instead of the big bowl prevents the chips from going soggy if there are leftovers.

Aunt Arlene's Chicken Salad

My Aunt Arlene makes the best chicken salad. Here is her recipe:

6 Pounds Boneless Skinless Chicken Breasts, Boiled and Shredded
2 Packages Celery Hearts, Chopped
1 Dozen Eggs, Boiled and Chopped
1 Cup Green Onions, Chopped
2 Jars Pimento, Finely Chopped
1 Quart Mayonnaise
2 8 oz. Packages Cream Cheese
Salt & Pepper to taste

Mix the ingredients together and serve on croissants.