Secret Fruit Salad

secret fruit salad

 

 

Author: Rachel Schultz

Serves: 3-4

Ingredients

• 2 tablespoons dry instant vanilla pudding mix
• 1 pound of strawberries, quartered
• ½ pint blueberries
• ½ pint raspberries
• ½ pineapple, cubed
• 1 bunch grapes

Instructions

1. Sprinkle pudding powder over fruit and stir.
2. Serve immediately or allow to sit overnight.

http://rachelschultz.com/2013/04/02/secret-fruit-salad/

BLT Salad

BLT Salad
From Taste of Home Dec and Jan 2011; modified

4 C. pasta (~13.5 oz.)
2 lbs. bacon
2 lg. seeded tomatoes, chopped
1 C. ranch salad dressing
6 C. romaine lettuce, torn

Cook 4 cups spiral or penne pasta according to package directions; drain. Cook and crumble 2 lbs. bacon. Add 2 large seeded chopped tomato and 1 C. ranch salad dressing; toss with pasta. Combine with 6 C. torn romaine before serving. Serves 6.

Bean and Barley Salad

Bean and Barley Salad
From Taste of Home April/May 2010
Modified by Laura Cannon

Prep/Total Time: 30 min
Yield: 12 servings (3/4 cup each)

3/4 C. quick-cooking barley
1 can (16 oz.) red beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 large sweet red pepper, finely chopped
6 green onions
1/3 C. minced fresh cilantro

DRESSING:
3/4 C. Olive Oil
1/3 Cup Red wine vinegar (I used apple cider)
2 garlic cloves
1 1/2 tsp. chili powder
3/4 tsp. salt
3/4 tsp. ground cumin
1/4 to 1/2 tsp. crushed red pepper flakes
1/4 tsp. pepper

Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions, and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving.

Southwest Chicken Salad

Southwest Chicken Salad
From Taste of Home, April/May 2010
This is easy, nutritious, and especially great when the weather is hot! You can use the dressing including or your favorite. Serve it over greens, tucked in a pita, or rolled up in a tortilla.

Prep/Total Time: 30 minutes
Yield: 6 cups

4 C. cubed rotisserie chicken
1 can corn, drained
1 C. chopped, roasted sweet red peppers
1 C. chopped onion
1 C. minced fresh cilantro

DRESSING:
3 Tbsp. lime juice
3 Tbsp. olive oil
4 tsp. honey
2 tsp. ground cumin
1 tsp. salt
1 tsp. chili powder
1/2 tsp. coarsely ground pepper

SALADS:
Torn mixing salad mixed salad greens and sliced almonds

PITAS:
Whole Wheat pita breads, halved, and lettuce or spinach leaves

WRAPS:
Whole Wheat tortillas and sliced ripe avacado

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over chicken mixture and toss to coat. Refrigerate until serving. Serve as desired.

SALADS:
Top salad greens with chicken salad; sprinkle with almonds

PITAS:
Line pita halves with lettuce leaves; fill with chicken salad.

WRAPS:
Place chicken salad off-center on tortillas; top with avacado. Roll up.
Torn

Banana Salad

Banana Salad

This recipe is a family one, well loved in the extended Cannon family also, and made many times by Mamaw Cannon.  These are estimated measurements.

 

1 - 2 C. sugar

3 eggs

Stir until mixed well

A qt. can of pineapple juice

1/2 - 1/3 C. vinegar, optional

dash salt, optional

perhaps about 3 Tbsp. corn starch to thicken

Peanut Butter

Bring to boil then taste (add sugar if needed). Turn off heat and let sit.

Prepare bananas. Cut bananas in half and cut the halves in half. Spread chunky peanut butter in between banana halves.

Completely cover bananas with cooled dressing. Be sure to cover all part of all bananas. Chill until ready to serve.