LOU'S TURKEY BROTH LETTUCE SALAD

One of my friends gave me this recipe she ate over the Thanksgiving holiday. She said it is so good you just can't quit eating it.

2 Turkey legs, cooked and deboned
1 Head Lettuce, shredded
1 Large Onion, chopped
Turkey Broth
Mayonniase
Salt and Pepper

In a small bowl take equal parts of mayo and turkey broth and stir up together and then sit aside. Take the turkey legs and pull all the meat off of them. In a bowl take and cut up  the lettuce and then add the chopped onion. Put the turkey in the lettuce mixture. Add salt and pepper. Now take the mayo and turkey broth mixture and pour over the lettuce mixture and toss.

POP CORN SALAD

3/4 Cup Mayonnaise
1 Cup Diced Celery
11/4 Cups Cheddar Cheese, shredded and divided
1(8)oz. Can Sliced Water Chestnuts, drained
3/4 Cup Crumbled Cooked Bacon, divided
1/4 Cup Shredded Carrots
2 Tablespoons Minced Chives
6 Cups Popcorn, popped
Lettuce Leaves

In a large bowl, combine mayonnaise, celery, water chestnuts,1/2 cup bacon, carrots and chives. Mix well. Then add the popcorn. Stir to coat Spoon into the lettuce leaves and top with remaining cheese and bacon. Serve immediately.

SIMPLE CARROT SALAD

1Lb. Carrots, peeled
1 Teaspoon Dijon Mustard
1 Tablespoon Freshly Squeezed Lemon Juice
11/2 Tablespoons Veg. Oil
11/2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Honey or more to your liking
1/4 Teaspoon Salt
Freshly Ground Black Pepper to taste
2 Tablespoons Fresh Parsley, roughly chopped

Grate carrots in a food processor. Set aside. In a salad bowl, combine dijon mustard, lemon juice, honey, veg. oil, olive oil, salt and pepper. Add carrots and fresh parsley to bowl and toss well. Taste and adjust sesoning if needed.

MEMPHIS COLESLAW

1 Cup Mayonnaise 1/8 Cup Sugar
1/8 Cup Dijon Mustard
1/4 Cup Apple Cider Vinegar
1/2 Tablespoon Celery Seeds
1/2 Teaspoon Salt 
1/4 Teaspoon Pepper
1(10oz.) Bag Coleslaw Mix
2 Tablespoons Finely Diced Green Pepper
1 Tablespoon Grated Onion

Stir together first 7 ingredients in a large bowl; add coleslaw mix and remaining ingredients, tossing gently. Cover and chill 2-3 hours.

DORA L. WILTED SPINACH AND ONIONS

1 Bag Fresh Spinach, washed good and dried
1 Large Onion
1/2 Cup Wesson Oil

Put the spinach in a overproof bowl that wont break. Chop up the onion and add to the spinach. Take a skillet and put the oil in and  get it hot but not smoking. Pour the oil over the spinach and onions. Do not put the spinach and onion in the skillet as it will cause it to wilt to much and taste bitter. Stir good and salt it. Very good. You can also do lettuce like this. I chop up iceburg lettuce if I do not have leaf lettuce. Best with a big piece of cornbread.

CUCUMBER SALAD

1 Red Onion, halved and thinly sliced
3 Tablespoons Rice Vinegar
3 Cucumbrs, peeled. deseeded and thinly sliced
2 Tablespoons Olive Oil
2 Tablespoons Chopped Fresh Dill

Toss onion with 1 tablespoon vinegar, set aside. Place cucumbers in a colander and toss with 1/4 teaspoon Salt. Drain. Rinse. Pat dry. Mix onion and cucumbers in a large bowl. Toss with olive oil and remaining 2 tablespoons vinegar. Add dill, season with salt and pepper. Cover and chill until ready to serve.

GREEK TOMATO FETA SALAD

6 Tablespoons Olive Oil
3 Tablespoons Red Wine Vinegar
1 Tablespoon Chopped Oregano
Salt and Pepper to taste
2 Cucumbers, peeled and cut into bite sized chunks
4 Tomatoes, cored and cut into bite sized pieces
1 Green Bell Pepper, cored and deseeded and roughly chopped
1 Small Red Onion, peeled and thinly sliced
4 to 6 ozs. Feta Cheese, cut into cubes
1/2 Cup Pitted Kalamata Olives

In a large bowl, whisk together oil, vinegar, oregano, salt and pepper to make a dressing. Add cucumbers, tomatoes, peppers, onions, feta cheese and olives and toss gently to combine. Serve.

MEXICAN SALAD

1 Onion
4 Tomatoes
1 Head of Lettuce
4 oz. Cheddar Cheese, grated
8 oz. French Dressing
2 Cups Dorito Chips
1 lb. Ground Beef
15 oz. Can Kidney Beans, drained
1/4 Tsp. Salt

Chop onion, tomato and lettuce. Put in a large bowl. Toss in cheese and dressing. Crunch and add chips. Brown ground beed and drain. Add kidney beans and salt, then simmer for 10 minutes. Cool. Mix in cold salad and serve.

TOMATO-CUCUMBER SALAD

3-4 Roma Tomatoes or about 11/2 Cups, chopped
1 Large Red Onion, diced
2 Cucumbers, chopped unpeeled
1 Bottle Italian Dressing, Tuscan House Type


Place all vegetables in large bowl. Pour about 1/2 the bottle of dressing over the salad and then stir. Cover and ref. for several hours before serving

COLD CORN SALAD

2 Cans or more Whole Kernal Corn, drained
1 Medium Purple Onion, chopped
1 Bottle Ranch Dressing(small bottle)
1 Bag Fritos (small)

Mix corn and onion in a large bowl. Add dressing may not need all of the bottle. Ref. to chill. Stir in Fritos when you are ready to eat this or they will get soggy. I just get me some out in a bowl and put my fritos in then. That way you can save the rest if you don't want all of it.

BOILED EGG SALAD

4 Hard-boiled Eggs, chopped
1 Small Can Pineapple chunks, drained
1/4 Cup French Dressing or Salad Dressing
1/4 Head Lettuce torn into bite size pieces

Mix all ings. together and toss. Add the dressing or salad dressing. Mix well. Serve.

FRITO LAY CORN SALAD

2 Cans of Yellow Corn, drained
1/2 Red Bell Pepper, chopped
1/2 Green Bell Pepper, chopped
1/2 Medium Purple onion, chopped
1 Cup Mayonnaise
1 Cup Shredded Cheddar Cheese
6 ozs. Chili Cheese Frito Corn Chips

Mix all of the ings. together except the chips.
Add the chips just before serving or they will get very soggy.

WILTED LETTUCE AND GREEN ONIONS

2 Quarts Leaf Lettuce
6 Green Onions
1/8 Tsp. Salt
1/2 Cup Bacon Drippings or Wesson Oil

Wash the lettuce and cut up . Let dry on a paper towel. Cut up the onion using the blades also. Put in a ovenproof  bowl and then add the salt.
Heat the grease until smoking ,watch don't let get to hot or it will catch on fire. Pour the grease over the lettuce and onion mixture. Toss . Serve at once.
You can also use a head of lettuce. Just cut it up in small pieces with the onions and salt. You can not heat the grease and just pour it over the lettuce and onion. If doing this, use the head lettuce and I like to use Wesson Oil for this. It taste just like the wilted kind.

CHICKEN AND MANDARIN ORANGE SALAD

1/2 Cup Ranch Dressing
2 Cups Cut Up Cooked Chicken
1 Pack (12)oz. Mixed Salad Greens, around 4 cups
1 Can (11)oz. Mandarin Oranges, drained
1/4 Cup Orange Marmalade
1/4 Cup Thinly Sliced Red Onion
1/2 Cup Croutons

In a bowl blend the dressing and marmalade. Then add the chicken, red onion and salad greens, toss to coat. Next fold in the oranges and croutons.

CAULIFLOWER SALAD

1 Large Head Lettuce
1 Large Head Cauliflower
1 Lb. Bacon, fried and crumbled
1 Large Sweet Onion
1/2 Cup Parmesan CHeese
1/4 Cup Sugar
2 Cups Hellman Mayonnaise

In a bowl mix the onion, parmesan cheese and sugar and mayonnaise.
In another large bowl take the lettuce and tear into bite size pieces. Then cut the cauliflower apart to make small florets as small as you can get them. Put the cauliflower on top of the lettuce. When the bacon as cooled crumble it on top of the cauliflower. Before you get ready to serve it mix the dressing with the salad and toss.

ASIAN SALAD

1 Package of Ramen Noodle Soup Mix, any flavor
1 Bag (16)oz. Coleslaw mix
8 Medium onions(1/2) cup, sliced
1/2 Cup Sliced Almonds
1 Medium Red Bell Pepper, cut into thin strips
2 Seedless Oranges, 11/2 cups peeled and coarsely chopped
2 Cups Fresh Baby Spinach Leaves, coarsely chopped

DRESSING:
1/3 Cup Canola Oil
1/3 Cup Rice Vinger
3 Tablespoons Sugar
3/4 Teaspoon Salt
1/2 Teaspoon Pepper
In a bowl, beat dressing ings. with a wire wisk until sugar is dissolved and mixture is well blended.

Break up the ramen noodles in bag before opening. Discard seasoning packet. Add noodles and all remaining salad ings. together except oranges and spinach to dressing. Toss to mix well. Then stir in the oranges and spinach. Serve. Ref. up to 8 hours.

JOYCE'S CUCUMBER SALAD

One of my friends who was a great singer in our church gave this recipe to me. Everyone loved her recipe of this salad.  We all miss her so very much as she was the type of person who would help you all she could and was always so kind.

1 Medium Box of Small Shell Maccorni, cooked and drained
1 1/2 Cucumbers, chopped
1 Green Bell Pepper, chopped
1 Can of Peas, drained
1/2 Cup or more of Kraft mayonnaise
1/2 Teaspoon Celery Salt
Salt and Pepper to taste
Cook Macaroni until done but not mushy. Drain. Run cold water over it and drain again. In a bowl put the macaroni and pepper, peas and cucumbers last. Add the celery salt and the salt and pepper then add the mayo. Stir and chill. Can add more bell pepper and cucumbers. I always add more cucumbers to this.

JUDY'S MACARONI SALAD

1 Pint Jar of Walmart Brand Mayonnaise
1 Medium Box of Creamnettes Macaroni
1 Green Pepper. shredded fine or diced fine
2 Carrots, shredded fine or diced fine
2 Stalks of Celery, shredded fine or diced fine
1 Medium Onion diced
1 Tomato, seeded and  chopped
5 Large Boiled Eggs, diced
Salt

Cook Macaroni and drain. Don't over cook or they will be mushy. Run cold water over them  and drain again. Put the macaroni in a bowl and add the
shredded pepper, onion, celery and carrots. Shred these fine. Add the mayonnaise and the chopped eggs. Stir. Then add the tomato last. Also add the salt. If not making a big bowl don't use the whole jar of mayo. Just use around half of the jar. The Walmart brand is what makes this so good. Chill.

BLUEBERRY SOUR CREAM GELATIN SALAD

1 (15 oz.) Can Of Blueberries
1 (6oz.) Pkg. Lemon Gelatin
1 Cup of Sour Cream
1 Large Banana, diced

Drain blueberries, reserving syrup
Add water to reserved syrup to make it 1 1/2 Cups liquid
In a kettle add the gelatin and water mixture
Heat to boiling, stirring until gelatin is dissolved
Gradually blend the mixture into the sour cream
Then stir in the pineapple juice
Chill until almost set, will look like egg whites
Fold in the banana and drained blueberries
Put in a mold or dish and chill until firm
Serve on lettuce leaves with a teaspoon of
Miracle Whip on top if you like.

JENNIFERS COTTAGE CHEESE SALAD

This salad is mainly based on what ever amount you would like to make. My friend from church makes this and it is so good. Don't chop the vegs. up real big.
3 Tomatoes, chopped
2 Onions, peeled and chopped
2 Medium Cucumbers,  peeled and chopped
1 Medium Bowl of Cottage Cheese, small curds
2 Teaspoons Miracle Whip or Mayo
Salt, if you like