Orange Mandarin Salad

I am not sure where my mother found this recipe but it has been a family favorite since the early 1970s.  My daughter always puts it on the must-have list for Thanksgiving and Christmas dinners. 

Servings: 8-10

2 pkg (3 oz) orange jello
3 oz cream cheese, softened
2 Tbsp mayonnaise
2 cups hot water
6 oz can mandarin oranges, undrained
~½ cup nuts, finely chopped

Cream Cheese layer

1. Blend 1 pkg jello, cream cheese, mayonnaise and 1 cup hot water until well combined. 
2. Pour into mold and refrigerate until tacky. 

Fruit & Nut layer

1. Dissolve 1 pkg jello in 1 cup hot water then add juice drained from oranges.
2. Refrigerate until lightly set.
3. Add drained oranges and nuts. 
4. Pour over cream cheese layer and refrigerate until completely set. 
5. Unmold and serve. 

• Pecans or walnuts are good in this recipe but you can use any of your favorites. 
• This looks great using a ring mold. 
  

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Southwestern Chicken Salad

The creamy, spicy sauce from Southwestern Chicken Pasta also makes a great salad. Great for hot summer days.

Servings: 4

1 cup salsa
1/2 cup plain yogurt or sour cream
1 tsp chipotle pepper, minced
1/2 tsp salt
1/2 lb chicken, cooked & cubed
2 cups tomatoes, diced
1/2 cup green onions, sliced
1/4 cup cilantro, chopped
2 avocados, chopped
salad greens – optional

1. Combine salsa, sour cream & chipotles.
2. Combine chicken, tomatoes, onions, cilantro & avocado.
3. Toss salsa mixture & chicken mixture.
4. Serve alone or over a bed of greens.

• I usually use yogurt in place of sour cream.
• You can reserve some of the salsa mixture to be added separately if this is too hot for some.

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Roasted Beet Salad with Goat Cheese & Toasted Walnuts

Adapted from EA Stewart

3 cups salad greens
1/2 cup walnuts
4 roasted beets, peeled & sliced
2 ounces goat cheese
1 Tbsp balsamic vinegar
salt and pepper to taste

1. Toast walnuts at 400 for 5 minutes. Lightly chop and set aside.
2. Divide the greens between 2 salad plates.
3. Arrange beets in an overlapping circle on top of the greens.
4. Sprinkle with walnuts.
5. Crumble goat cheese over the greens, beets, and walnuts.
6. Drizzle with balsamic vinegar. Salt and pepper to taste

• Serves 2

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Sweet and Tart Slaw

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp honey
1/2 tsp pepper
4 cups cabbage, shredded
2 cups  carrots, shredded
1 lg Granny Smith apple, quartered & sliced thinly
1 med turnip, shredded
5 lg radishes, halved and sliced thinly
2 green onions, sliced thinly

Directions

1. Beat oil, vinegar, honey & pepper until well blended.
2. Add remaining ingredients, toss to coat.
3. Cover & refrigerate at least 4 hours before serving (can be served after 1 hour, but the additional time allows the flavors to blend more thoroughly).
4. Makes 8 cups.

• Keeps well – even better the next day.

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Succulent Shrimp Salad

adapted from The Quarter of Six Cookbook

8 oz frozen cooked shrimp, thawed & drained
10 oz pkg frozen peas, thawed & drained
1 head lettuce, shredded (romaine works best)
¼ cup mayonnaise
½ Tbsp soy sauce
garlic powder to taste (I use about ½ tsp)
1 small can chow mein noodles

Directions

1. Mix mayonnaise, soy sauce & garlic powder.
2. Toss shrimp, peas & lettuce together.
3. Pour dressing over & toss again.
4. Top with chow mein noodles.

• I think I’m going to try this with spinach or chard instead of the lettuce.
  

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A Salad to Make You Famous

adapted from The Quarter of Six Cookbook

12 oz can white meat chicken
(or 1 cup cooked chicken, chopped)
broth from canned chicken
1 can pineapple chunks, drained
1 cup strawberry halves
1 lg banana, sliced
1 avocado, cubed
¼ cup milk
¾ cup plain yogurt
½ tsp vanilla
generous dash each of nutmeg & cinnamon

Directions

1. Mix chicken broth (if not using canned, add a little water if necessary to thin the dressing), milk, yogurt, vanilla & spices.
2. Gently toss fruit & chicken.
3. Serve with dressing on the side.

• The original recipe called for buttermilk that I never have on hand, so I replaced it with ½ milk and ½ yogurt – this works in other recipes also.

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Corn and Black Bean Salad

adapted by Marissa Davis Hefner from Jodi T. on Allrecipes.com

1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (not ground chile)
15 oz can black beans,* drained and rinsed
15 oz can sweet corn,* drained
1/4 cup chopped fresh cilantro
1/2 cup minced red onion or grated yellow onion

In a small bowl, mix vinegar, oil, salt, sugar, black pepper, cumin, chili powder.

In a medium bowl, stir together beans, corn, onion and cilantro. Toss with vinegar and oil dressing. Cover, and refrigerate overnight. Garnish with cilantro.

Excellent as a dip with tortilla chips, also.

• NOTES
• • I use unsalted black beans and corn.