Thanksgiving Salads and Dressings

Taffy Apple Salad

Plan ahead, because this delicious recipe needs to chill overnight.

Yields 8 servings.

1 (15 ounce) can pineapple chunks - drained with juice reserved
2-1/2 cups miniature marshmallows
1 egg, beaten
1 tablespoon all-purpose flour
1-1/2 tablespoons distilled white vinegar
1/2 cup white sugar
1-1/2 cups roasted Spanish peanuts
1 (8 ounce) container frozen whipped topping, thawed
2 tart apples - peeled, cored and chopped

Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.

In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.

In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, whipped topping and apples. Refrigerate until serving time.

Special Pea Salad

3/4 cup sour cream
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
2 ten-ounce packages of frozen peas, thawed and drained
1 tomato, chopped
1/4 cup minced onion
5 slices of bacon (microwaved until done), drained, crumbled

Combine sour cream, salt, garlic powder, pepper - stir well. Add peas, tomato, and onion. To serve, spoon onto a bed of lettuce, garnish with tomato wedges and sprinkle with crumbled bacon. Chill.

Southern Sweet Potato Salad

2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons lemon juice
1 cup mayonnaise
2 tablespoons orange juice
1 tablespoon honey
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup sliced celery
1/3 cup chopped dates
1/2 cup chopped pecans
Lettuce leaves
1 (11 ounce) can Mandarin oranges, drained

In a medium saucepan, cook sweet potatoes in boiling salted water just until tender, about 5 to 8 minutes (do not overcook).

Drain; toss with the lemon juice.

In a large bowl, combine mayonnaise, orange juice, honey, orange peel, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill.

Before serving, gently stir in the pecans. Spoon salad onto a lettuce-lined platter. Arrange oranges around salad. Yields 6 to 8 servings.

Regan's Multi Bean Salad

1 can black beans, strained and rinsed
1 can black eyed peas, unstrained
1 can garbanzo beans, strained
1 can red kidney beans, strained
1 can sweet corn, strained
2 cups frozen green beans, thawed and cut into 1-2 inch pieces
1/2 cup onion, chopped
1/2 cup cilantro chopped very loosely
1 red bell pepper, chopped
2 or 3 jalapeno peppers chopped finely minus the seeds
1/2 cup balsamic vinegar
3/4 cup olive oil
juice of 1 lime
1/2 cup dark Mexican beer
2 tbl. honey
1 tbl. oregano
2 cloves garlic, crushed and chopped finely
salt and fresh ground pepper

Mix together dressing ingredients in a large bowl. Add the rest of the beans and veg. and toss lightly. Season to taste and let marinate chilled a few hours or overnight.

Napa Cabbage Salad

This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers.

1 (3 ounce) package chicken flavored ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head Napa cabbage, shredded
6 green onions, chopped
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar

Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.

Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Holiday Coleslaw

1 head cabbage, shredded
1 onion, minced
1 red bell pepper, chopped
1 green pepper, chopped
1 cup mayonnaise
4 tablespoons red wine vinegar
3 tablespoons sugar
Salt and pepper to taste

In a deep bowl, toss cabbage, onion, and peppers. In a bowl, stir together remaining ingredients. Stir mayonnaise mixture into vegetables. Cover and chill until ready to serve.

Fruit Salad

24 ounces cottage cheese
1 (12 ounce) container frozen whipped topping, thawed
1 (6 ounce) package orange flavored gelatin mix
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pineapple chunks, drained

In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator.

Fresh Broccoli Salad

1 bunch fresh broccoli, cut into flowerets (about 1 1/2 pounds)
1 cup thinly sliced carrots
1 cup (4-ounces) shredded cheddar cheese
8 slices bacon, cooked and crumbled
1/2 cup mayonnaise
2 to 3 tablespoons sugar
1-1/2 tablespoons red wine vinegar

Place broccoli into large pot of boiling water, cook for 1 minute. Immediately pour into a colander and drain. Plunge broccoli into a large bowl of ice water; drain.

Combine broccoli, carrots, cheese and bacon in a large bowl; gently toss. Combine mayonnaise, sugar and vinegar; mix well. Add mayonnaise mixture to broccoli mixture and toss well. Cover and chill before serving. Makes 10 to 12 servings.

Creamy Orange Pineapple Salad

1 (20-ounce) can chunk pineapple
2 (11-ounce) cans mandarin oranges
2 (3-ounce) packages instant vanilla pudding mix
3 tablespoons orange drink granules
3 large bananas, peeled and sliced
Drain pineapple and oranges, reserving the juice.
Measure 1 1/2 cups juice; set aside.

Combine dry pudding mix and orange granules in large bowl. Pour the reserved juice in without stirring. Add the pineapple, oranges and bananas, mixing gently. Cover and refrigerate for several hours before serving. Makes 8 to 10 servings.

Note: The pudding mixture becomes translucent, allowing the fruit colors to show through.

Creamy Cranberry Salad

This is easy to make, and you can make it any time of year. It is nice to take to a potluck supper.

1 large box strawberry gelatin
1 cup hot water
1 (16 ounce) can whole cranberry sauce
1/2 cup diced celery
1/4 cup chopped nuts
8 ounces cream cheese, softened

Dissolve gelatin in hot water. Cool and chill slightly.

Break up cranberry sauce with a fork and add to gelatin with celery and nuts. Fold in cream cheese. Pour into an 8-inch square pan. Refrigerate.

Cran-Raspberry Salad

1 (16 ounce) package raspberry flavored gelatin
1 (3 ounce) package raspberry flavored gelatin
2-1/4 cups boiling water
1 (25 ounce) jar applesauce
1 cup cranberry juice cocktail
3 tbl. lemon juice
Lettuce leaves
Fresh cranberries

Dissolve gelatin in boiling water in a large bowl; stir in applesauce, cranberry juice cocktail, and lemon juice. Pour into an oiled 8 cup mold; chill until firm. Unmold onto a lettuce lined serving platter. Garnish with fresh cranberries.

Cranberry Whip

2 cups cranberries
2 cups miniature marshmallows
2 cups crushed pineapple, drained
1/2 cup granulated sugar
1 cup whipping cream, whipped, or 2 cups Cool Whip®

Grind cranberries in a food processor or blender. Mix cranberries, marshmallows, pineapple and sugar and refrigerate overnight. Fold in whipped cream.

Thanksgiving Cooking

Cooking Notes



 © Cooking Notes 2006