All Simple and Easy Cooking Recipes recipes for holiday and anyday salad recipes.

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Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2003 All Easy Cooking Recipe Kitchen

Holiday and any day salad recipes - Recipes have collected from newspapers, magazines, box tops, and friends over the years.

PINEAPPLE HOLIDAY SALAD
1 lg. can pineapple
2 tbsp. sugar
2 tbsp. cornstarch
1 tbsp. butter
2 eggs, beaten
1/2 pt. whipping cream
Red grapes (seeded, cut in half)
Marshmallows (cut in halves or thirds)
Apples
Bananas

Drain pineapple chunks, heat juice in double boiler. Add sugar, cornstarch, butter and eggs. Boil until thick. (This can be made day before.) Add red grapes, marshmallows to drained pineapple chunks. Approximately an hour before serving, add apples and bananas to fruit mixture. Then fold in the custard and the whipped heavy cream.

CHRISTMAS WREATH FROZEN SALAD
2 (3 oz.) pkgs. cream cheese, softened
1 c. mayonnaise
1/2 c. red maraschino cherries, halved
1/2 c. green maraschino cherries, halved
1 (20 oz.) can crushed pineapple, drained
1/2 c. chopped pecans
2 1/2 c. miniature marshmallows
1 c. whipping cream, whipped

Combine cream cheese and mayonnaise, mixing well. Stir in cherries, pineapple, pecans and marshmallows; fold in whipped cream. Pour into 8-cup ring mold; freeze. Yield: 8-10 servings.

CRANBERRY HOLIDAY SALAD
1 qt. raw cranberries
3 sm. oranges
3 sm. apples
#2 can crushed pineapple, drain & reserve juice
4 sm. boxes Jell-O, 2 red, 1 lemon, 1 orange
Chopped nuts

Grind together cranberries, oranges and apples (with peeling), cover with 3 1/2 cups sugar and set aside. Dissolve Jell-O with 2 cups boiling water, add juice from pineapple and enough water to make total of 4 cups of liquid, let it stand until it is consistency of syrup. Mix nuts and pineapple into fruit mixture, add Jello and mix well, pour into loaf pan and refrigerate. Best if it sets overnight.

HOLIDAY SALAD
1 (3 oz.) pkg. lime or raspberry Jello
2 c. boiling water

Dissolve Jell-O in boiling water. Let thicken until half set. 1 sm. can crushed pineapple, drained Few diced maraschino cherries, red & green 1 c. diced celery 1 c. chopped walnuts Whip whipping cream and set aside. Fold fruit and nuts into Jell-O, add whipped cream and pour into mold. Refrigerate until firm.

HOLIDAY CHERRY SALAD
1 can cherry pie filling
1 lg. Cool Whip
1 lg. can crushed pineapple, drained
1 c. pecans, chopped

Fold all ingredients together and serve.

HOLIDAY RIBBON SALAD
1 pkg. (3 oz.) each Jello lemon, lime and raspberry gelatin
3 cups boiling water
1 c. miniature or diced marshmallows
1 1/2 c. cold water
2 pkg. (3 oz. each) cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 c. ( 1 lb. 4-1/2 oz.) crushed pineapple

Dissolve gelatin flavors separately, using 1 c. boiling water for each. Stir marshmallows into lemon gelatin, set aside. Add 3/4 c. cold water to lime gelatin; pour into a 13 x 9 x 2 pan. Chill until set, but not firm. Add 3/4 c. cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened. Pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups. If deeper green and red layers are desired, use 6 oz. pkg. of lime and raspberry gelatins, and 2 c. boiling water and 1 1/2 cups cold water for each large package.

HOLIDAY CABBAGE SALAD
1/2 c. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. dry mustard
Water
3/4 c. white vinegar
2 eggs, beaten
6 c. shredded cabbage
1 c. miniature marshmallows
1 unpared red apple, cut in wedges
Pecan halves
1 tbsp. flour
1 tbsp. cornstarch
1 (8 1/2 oz.) can pineapple tidbits

Combine first 6 ingredients in pan. Drain pineapple, add enough water to make 1 1/2 cups juice. Stir juice and vinegar into dry ingredients. Beat in eggs. Cook over medium heat, stirring all the time until mixture thickens. Cool well. Toss with cabbage and marshmallows, apple and pineapple. Garnish with nuts. Makes about 8 servings.

HOLIDAY SALAD
1 pkg. lemon gelatin
2-1/2 c. boiling water
1 (8 oz.) can tomato sauce
1 tbsp. vinegar
1 tsp. (or more) ground horseradish
1 pkg. lime gelatin
3 oz. cream cheese, softened
1/4 c. chopped ripe olives

Dissolve lemon gelatin in 1 cup of boiling water. Stir in tomato sauce. Blend in vinegar, mustard and horseradish. Pour into a wet 1 1/2 quart ring mold. Chill until firm. Dissolve lime gelatin in remaining 1 1/2 cups boiling water. Stir gradually into the softened cream cheese, making very smooth. Stir in chopped ripe olives. Pour over firm tomato gelatin and chill. To serve, turn ring out on cold platter and garnish with parsley and canned pimiento.

CHRISTMAS STAR SALAD
1 pkg. lime Jell-O
1 No. 2 can crushed pineapple
1/2 c. chopped celery
1 c. seedless grapes, halved
1/2 c. chopped walnut meats
1/8 tsp. salt
1/2 pt. heavy cream
1 pimento, optional

Drain pineapple, heat juice and dissolve Jello in hot juice. Add crushed pineapple, celery, grapes, nuts and salt. Chill until slightly thickened. Whip cream and fold into pineapple mixture. Pour into a 5 cup star mold which has been rinsed in cold water. Chill until set. At serving time, unmold salad carefully onto a bed of salad greens. Garnish with tiny stars out from the pimento.

HOLIDAY FRUIT SALAD
1 can fruit cocktail, drained
1 can pineapple chunks, drained
1 can cherry pie filling
3 bananas, sliced

Mix together fruit cocktail, pineapple chunks and cherry pie filling. Refrigerate. Just prior to serving add three sliced bananas and mix together.

RUBY RED HOLIDAY SALAD
1 lb. cranberries, ground
1 (20 oz.) can crushed pineapple
2 c. sugar
1 (3 oz.) pkg. lemon gelatin
1 (3 oz.) pkg. raspberry gelatin
1 c. finely chopped walnuts
1 red apple, unpeeled & shredded
Whipped cream

Wash and grind cranberries. Add sugar and blend well. Let set overnight. Drain pineapple, and to the juice add enough water to make 4 cups of liquid. Heat to boiling. Remove from heat, add both gelatins and stir until dissolved. Cool. Add cranberries, pineapple, walnuts and shredded apple. Blend well. Pour into mold and refrigerate until set. Serve with whipping cream.

HOLIDAY CRUNCH SALAD
2 bunches fresh broccoli, broken in sm. pieces
1 head cauliflower, broken in sm. pieces
1 red onion, chopped
2 c. cherry tomatoes, cut in half

DRESSING
1 c. mayonnaise
1 tbsp. vinegar
Dash of salt & pepper
1/2 c. sour cream
2 tbsp. sugar

Combine dressing ingredients, mix well. Toss with vegetables. Serve well chilled. Can be done a day ahead and is particularly pretty if served in a clear glass bowl. Serves 6.

HOLIDAY SALAD
1 pt. cranberry juice
6 whole cloves
1 whole cinnamon stick
1 pkg. (3 oz.) lemon flavored gelatin
1 can (1 lb. 4 1/2 oz.) crushed pineapple
1 1/2 c. chopped apple
1 c. chopped walnuts

Turn cranberry juice, cloves and stick cinnamon into saucepan. Heat to boiling. Cover and simmer 20 minutes. Remove cloves and cinnamon stick. Stir in gelatin dissolved. Cool. Drain pineapple well. Stir drained pineapple, apples and walnuts into gelatin mixture. Turn into 1 1/2 quart mold. Chill firm. Serve on bed of crisp lettuce leaves.

HOLIDAY FRUIT SALAD
2 apples, diced
2 c. green and red grapes, halved
3 oranges, peeled and diced
1 (20 1/2 oz.) can pineapple chunks, drained
3 bananas, peeled and sliced
1 c. whipping cream, whipped with sugar added to taste

Fold whipped cream into fruit. Chill before serving.

HOLIDAY SALAD
2 c. fresh cranberries
1 c. sugar
2 heads butter or Boston lettuce
1 (11 oz.) can mandarin oranges, drained
Freshly ground pepper

Preheat oven to 350 degrees. Spread cranberries in shallow baking dish. Sprinkle with sugar. Cover dish tightly with foil. Bake 1 hour, stirring occasionally. They will shrivel and appear soft. Cool, refrigerate up to 2 days. Wash lettuce. Tear in bite-size pieces. To serve, toss lettuce with oranges and Poppy Seed Dressing. Divide among salad plates. Sprinkle with cranberries.

HOLIDAY DIET SALAD
1 lg. pkg. NutraSweet gelatin
1 c. boiling water
3 med. mashed bananas
1 c. chopped pecans
2 pkg. frozen strawberries, drained
1 (20 oz.) can unsweetened pineapple, drained
1 pt. sour cream

Combine gelatin and water; stir until the gelatin is dissolved; cool. Add bananas, pecans, strawberries and pineapple; mix well. Divide in half. Pour half into 8x12 inch dish; refrigerate until set. Keep remaining gelatin at room temperature. Spread sour cream over set gelatin and pour remaining gelatin over this. Cover and refrigerate several hours before serving.

CHICKEN CRANBERRY HOLIDAY SALAD
1 tbsp. plain gelatin
1 1/2 c. chicken broth, fat removed
2 cubes chicken bouillon
2 1/2 c. chicken, cubed
1 c. celery, finely chopped
1/4 c. pecans, chopped
1/2 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika

Soften gelatin in 1/4 cup cold water. Dissolve gelatin and bouillon cubes in broth which has been heated to the boiling point. Chill until partially set. Fold in remaining ingredients and turn into 9 x 13 or 10 x 14 baking dish. Chill several hours until firm.

WILD RICE HOLIDAY SALAD
1 c. ground fresh cranberries
1/2 c. sugar
2 c. cooked wild rice
1 1/2 c. mini marshmallows
8 3/4 oz. crushed pineapple, drained
1 c. whipping cream

Mix together first 2 ingredients and let stand overnight or for several hours. Blend rest of ingredients. Can be frozen to serve later.

WHIPPED CRANBERRY SALAD
1 (1 lb.) whole cranberries
1 (3 oz.) pkg. strawberry Jello
1/4 tsp. salt
1 tbsp. lemon juice
1/2 c. real mayonnaise
1 apple, chopped
1/4 c. walnuts

Use recipe on package to make cranberry sauce or use 2 cups water and 1 cup sugar. Strain off cranberry sauce. Set berries aside. Add salt and lemon juice and package of jello to hot cranberry juice. Chill liquid mixture until thick enough to mound slightly when dropped from a spoon. Beat in mayonnaise with rotary beater until light and fluffy (high speed). Fold in cranberries, apple and nuts.

HOLIDAY GREEN SALAD
1 (1 lb.) can crushed pineapple, drained
1 (8 oz.) Cool Whip
1 (8 oz.) cottage cheese
1 sm. pkg. pistachio instant pudding

Mix above, garnish with mint leaves, refrigerate for 2 hours before serving.

HOLIDAY MOUSE SALAD
For each serving, place a crispy curly lettuce leaf on each salad plate. On top of the curly leaf, place one chilled pear half, upside down. Make the mouse face be the small end of the pear; for eyes use two raisins; for the nose, use 1 red cinnamon candy; for the ears, use 2 radish slices; for the tail, use a carrot curl. Place a snowball of cottage cheese next to each mouse.