Salads

Chicken Salad
Doris Hilton

2 to 3 cups cooked chicken breast, chopped
1 cup celery chopped in small pieces
Small bunch of red or green seedless grapes cut into small pieces
3 to 4 large red apples, unpeeled, cut into small pieces
1/4 cup raisins (optional)
1/2 cup mayonnaise
1/2 teaspoon ground ginger
1/2 cup almonds, walnuts or pecans chopped

Stir all together and refrigerate for 1 or 2 hours.
Note: If you prefer more apple taste, add more apples, if you prefer chicken, add more chicken.

Cranberry Salad
Denise Hose

1 large box Cherry Jell-O
2 cups whole cranberry sauce (1 can)
2 cups crushed pineapple, drained
1 cup diced celery
1 cup chopped pecans or walnuts

Add 1 cup boiling water to Jell-O, stir until dissolved. Add 1 cup cold water and remaining ingredients. Mix well. Pour into 9x13x2-inch dish. Cut into squares to serve.

Note: This is the "famous" cranberry salad, served every year at Paramount Baptist Church's Christmas dinner. Betty Reid started this tradition years ago.

Dream Sickle Salad
Jessie Unger

1 small box Orange Jell-O
1/2 cup sugar
2 cups boiling water
1 cup cold water
1 (8-oz.) pkg. cream cheese
1 cup 10x sugar
2 cups cool whip

Dissolve sugar and Jell-O in boiling water. Add cold water. Let set until syrupy. Best cream cheese and 10x sugar together. Add cool whip to cheese mixture. In blender, mix well the Jell-O and cream cheese/cool whip mixture. Pour into dish and refrigerate until set. Serves 10 or 12. For variation: Use Strawberry Jell-O.

Lettuce & Strawberry Salad
Mary Lou Edmands

2 heads of Romaine Lettuce
A few slices of thinly sliced Onions
Strawberries halved or quartered
Sunflower Seeds

Strawberry Dressing

1 cup Oil
3/4 cup Sugar
1/3 cup Vinegar
1/2 tsp Salt
1 tsp Ginger
7 to 8 mashed Strawberries

Blend all the ingredients together.

Strawberry Spinach Salad
Judy Reichard

3 tablespoons lemon juice
1/4 cup sugar
6 tablespoon vegetable oil
1 pkg. (10 oz.) fresh spinach
2 cups sliced fresh strawberries

Place the lemon juice and sugar in a blender. With blender running, add oil in a slow steady stream. Process until slightly thickened. Just before servings, combine spinach and strawberries in a large salad bowl or individual bowls or plates. Drizzle with dressing. Yields 6 to 8 servings.

Salads

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