SALADS

YOGURT CUCUMBER SALAD
  • 3 medium cucumbers
  • ¼ tsp. salt
  • 1 clove garlic, cut
  • 1 Tbsp. vinegar
  • ½ tsp. dillweed
  • 1 pint plain YOGURT
  • 2 Tbsp. olive oil
  • 1 Tbsp. chopped mint leaves

Peel and quarter cucumbers; slice paper thin. Add salt to cucumbers; mix well. Rub bowl with garlic; swish vinegar around bowl. Add dillweed , yogurt, oil, and mint; stir until thickened and smooth. Add cucumbers. Toss gently until well coated.

Firecracker Pasta Salad
  • 2 packages THREE CHEESE TORTELLINI, prepared
  • ¼ cup extra virgin olive oil
  • 4 cloves garlic, finely chopped
  • ¼ cup red wine vinegar
  • 2 medium tomatoes
  • 2 cups broccoli florets
  • 1 large green bell pepper chopped
  • ½ cup pitted and halved ripe olives
  • ½ cup shredded PARMESAN CHEESE
  • ½ cup shredded ROMANO CHEESE

Heat oil in small saucepan over medium high heat. Add garlic. Cook, stirring frequently for 1 minute. Pour into large bowl; cool. Whisk in vinegar. Add prepared pasta, tomatoes, broccoli, bell pepper, olives, parmesan and Romano cheese. Toss well to coat. Refrigerate or serve immediately.

Whip all ingredients in a blender until smooth. Makes 3 cups.

AMBROSIA SALAD

by Jane Wallace, 1964 Dairy Princess

  • 1 cup mandarin oranges
  • 1 cup crushed pineapple
  • 1 cup mini-marshmallows
  • 1 cup coconut
  • 1 cup chopped nuts
  • 1 cup sour cream
  • 1 – 8 oz. pkg cream cheese

Soften cream cheese by letting stand at room temperature for 1 hour. Mix all ingredients together, and refrigerate for a few hours to let the flavors blend. Serve on lettuce bed.

CHEDDAR MACARONI SALAD
  • 1 cup elbow macaroni
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup sweet pickle relish
  • 3 Tbs vinegar
  • 2 tsp prepared mustard
  • ¼ cup chopped green pepper
  • ¼ cup chopped green onion
  • 2 cups cheddar cheese, cut ¼ inch cubes
  • 1 lb ham, cut ¼ inch cubes

Cook macaroni according to package directions, and drain. Mix sour cream, mayo, relish, vinegar, and mustard together, then pour over remaining ingredients and toss. Chill to blend flavors.

HOMESTYLE RANCH DRESSING
  • 1/3 cup mayonnaise
  • 1/3 cup plain yogurt
  • 1/2 cup buttermilk
  • 2 tsp grated onion
  • 1 small clove garlic, finely diced
  • salt and pepper to taste

Combine all ingredients, cover and refrigerate till ready to use.

JELLO SALAD
  • 1 large pkg jello, flavor of your choice
  • 1 cup hot water
  • 2 ½ cup milk
  • 8 ounce pkg cream cheese
  • ½ cup milk
  • 1 – 20 oz. can crushed pineapple, drained
  • 1 – 8 oz. can Mandarin oranges, drained
    (substitute – 1 large orange, peeled and cut in small pieces)
  • 1 small pkg miniature marshmallows

In a large bowl, dissolve jello in the hot water. Add the 2 ½ cups of milk, and mix well. In a separate bowl, beat the softened cream cheese and ½ cup of milk. Add that mixture to the jello mixture. Chill till almost thick, then add the pineapple, oranges, and marshmallows. Stir all together, and spread in a 9 X 13 pan and chill till firm. Sprinkle chopped nuts on top if desired.

LAYERED SALAD

by Jesse Kline, Franklin County Dairy Princess, 2010

  • 1 head shredded lettuce
  • 1 cup chopped celery
  • 1 medium diced onion
  • ½ cup chopped pepper
  • ½ cup sliced carrots
  • 10 oz package frozen peas
  • 4 had boiled eggs (chopped or sliced)
  • 1 cup sour cream
  • 2 cups mayonnaise
  • 3 Tbs sugar
  • 8 oz shredded longhorn or colby cheese
  • 8 slices bacon crumbled

Layer each vegetable and eggs on top of lettuce in a 9 X 13 casserole dish. Mix sour cream, mayonnaise, and sugar, and spread over top like frosting. Top with shredded cheese and bacon. Cover with plastic wrap or fitted cover, and refrigerate 24 hours or over night.

AMAZING WALDORF SALAD
  • ½ cup nonfat vanilla yogurt
  • 1/8 tsp salt
  • curry powder to taste – curry spice has ++sides to joint health, but is optional
  • 2 apples – tart recommended, diced, no need to peel
  • 1 cup chopped celery
  • ½ cup halved or whole grapes
  • ½ cup coarsely chopped walnuts

Whisk yogurt, curry powder, salt in medium bowl. Add, apples, celery, grapes, walnuts and toss to combine. Serve on a bed of lettuce. With plenty of fruit and vegetables this salad has nearly twice the fiber of typical versions.

ORANGE PINEAPPLE SALAD
  • 1 small box orange jello
  • 1 12 oz. can evaporated milk, chilled
  • 1 20 oz. can crushed pineapple
  • 3 Tbs. sugar, optional
  • chopped walnuts

Drain juice from pineapple into a pan. Add jello and sugar, if desired. Bring to boil and boil for one minute. Cool to room temperature. Add milk and beat with a mixer on high for two minutes. Add pineapple and mix thoroughly. Pour into pan or dish and sprinkle with nuts, then chill until set. May be served on a lettuce leaf.