Sunrise Surprise Fruit Salad

Sunrise Surprise Fruit Salad

Ingredients:

        1 large can of mandarin oranges drained

        1 large can of pineapple chunks drained

        1 cup of dried cherries

        ½ cup macadamia nuts   

        1 small jar of baby food plums

        1 large container of whipped topping

Directions:

        Combine whipped topping and plum baby food.

        Fold all other ingredients into topping.

        If served in individual serving cups, top with a dried cherry and a mint leaf.

Macaroni Deluxe Salad

Macaroni Deluxe Salad

Ingredients:

        1 package macaroni cooked and cooled

        2 cups chopped celery

        1 cup bell peppers diced

        6 Roma or plum tomatoes diced

        1 cup diced mild cheddar cheese

        1 cup diced ham

        1 garlic clove finely minced

        ½ cup mayonnaise

        ½ cup sour cream

        ¼ cup ketchup

        1 teaspoon celery seed

Directions:

        Combine mayonnaise, sour cream, ketchup, garlic and celery seed. 

        Add all other ingredients and stir to coat.

        Refrigerate for at least an hour before serving.

Tuna Swiss Salad

Tuna Swiss Salad

Ingredients:

        1 large can of albacore tune drained

        1 celery stalk chopped

        1 medium carrot grated

        ½ cup grated Swiss cheese     

        ¼ cup mayonnaise

        ¼ cup sour cream

        2 teaspoons dill pickle relish or diced dill pickle

       

Directions:

        Mix together all ingredients and serve on lettuce leaves or on a good firm bread.

Chicken Salad

Chicken Salad

Ingredients:

        1 package of shell macaroni – cooked and cooled

        2 cans of chunk chicken breast

        ¼ cup diced celery

        ¼ cup pimento stuffed olives sliced

        ¼ cup green bell pepper coarsely chopped

        2 tablespoons fresh chives

        2 tablespoons Italian dressing

        1/3 cup mayonnaise or Miracle Whip

Directions:

        Combine all ingredients and refrigerate for 2 hours before serving.

Copper Penny Salad

Copper Pennies Salad

Ingredients:

        2 cans sliced carrots drained

        1 medium onion thinly sliced

        1 medium yellow or red bell pepper finely diced     

Marinade Ingredients:

        1 can tomato soup

        1 cup brown sugar

        1 tablespoon soy sauce

        1 tablespoon prepared mustard

        ¾ cup balsamic vinegar

        ½ cup olive oil

Directions:

        Combine all marinade ingredients in large sauce pan and bring to a boil.  Remove from heat.

        Add vegetables and refrigerate for 24 hours

Blueberry Salad

Blueberry Salad

Ingredients - Salad:

        1 package black raspberry gelatin

        1 package lemon gelatin

        2 cups boiling water

        1 can blueberries

        1 can crushed pineapple

Ingredients – Topping:

        1 pint sour cream

        2 cups miniature marshmallows

Directions:

        Combine gelatin and boiling water

        Drain liquid from canned fruit (may add juice to boiling water to equal 2 cups)

        Add fruit to gelatin and refrigerate overnight.

        In a separate container mix sour cream and marshmallows and refrigerate overnight.

        In the morning spread topping over salad.

        Keep refrigerated.

Blueberry Salad

Blueberry Salad

Ingredients - Salad:

        1 package black raspberry gelatin

        1 package lemon gelatin

        2 cups boiling water

        1 can blueberries

        1 can crushed pineapple

Ingredients – Topping:

        1 pint sour cream

        2 cups miniature marshmallows

Directions:

        Combine gelatin and boiling water

        Drain liquid from canned fruit (may add juice to boiling water to equal 2 cups)

        Add fruit to gelatin and refrigerate overnight.

        In a separate container mix sour cream and marshmallows and refrigerate overnight.

        In the morning spread topping over salad.

        Keep refrigerated.

Three Bean Salad

Three Bean Salad

Ingredients:

        1 can yellow beans

        1 can cut green beans

        1 can red kidney beans

        1 bell pepper finely diced

        1 small jar pimentos

        2/3 cup vinegar

        1 teaspoon salt

        1 teaspoon pepper

Directions:

        Combine all ingredients in a covered ziplock/glad type bowl.

        Store in refrigerator over night