Tossed it, marinate it, make it out of fruit. Doesn't matter, any way you make it, it'll still be delicious.
Cornbread Salad
1 box cornbread mix (I used Jiffy)
1 can kidney beans, drained and rinsed
1 can niblet corn
1 can diced tomatoes, drained
1 small Vidalia onion, chopped fine
2 bell peppers, chopped
2 c. shredded cheddar or colby jack cheese
1 8 oz. bottle of ranch dressing
parsley for garnish
Make cornbread according to package directions. You may use your own recipe if preferred. In a trifle dish or other large glass bowl, crumble cooled cornbread for bottom layer. Add remaining ingredients for layers. Pour dressing over to cover the salad evenly. Crush parsley in your hands, sprinkling as you go. Refrigerate several hours before serving. This is a great dish to make the day before an event. Plus, it makes a pretty presentation.
Cranberry Salad
1 (14 oz) can sweetened condensed milk
1/4 c. lemon juice
1 (16 oz) can whole cranberry sauce
2 c. mini marshmallows
1 (20 oz) can crushed pineapple, drained
1/2 c. chopped pecans
1 (8 oz) tub whipped topping
Combine milk and lemon juice; mix well. Add pineapple, cranberry sauce, marshmallows, and pecans. Fold in whipped topping. Spoon into a 13x9 dish. Freeze 4 hours or overnight. Let thaw for 10 minutes; cut into squares. 12-16 servings.
Fourth of July Potato Salad
This comes from that Down Home Cooking cookbook I told y'all about before. It is packed with great ideas. It's one of my favorite cookbooks--and I've got a lot of cookbooks.
9 c. potatoes, peeled and cooked
1/2 c. mayonnaise
1/3 c. apple cider vinegar
1/2 c. sour cream
2 tsp. sugar
1/4 c. half & half
1 1/2 tsp. dry mustard
1/2 c. chopped onion
1 1/2 tsp. salt
1/2 c. chopped celery
3/4 tsp. black pepper
8 slices bacon, cooked and crumbled
While the potatoes cook, whisk together vinegar, sugar, mustard, salt, and pepper. Cut potatoes into bite sized pieces. Stir into vinegar, let marinate 30 minutes. In a small bowl whisk mayonnaise, sour cream, and half & half. Fold into potatoes along with other ingredients. Cover and chill. Serves 8. Can be made a day ahead.
Pecan Chicken Salad
3 c. diced, cooked chicken
1 c. diced celery
2 Tbsp. lemon juice
1 Tbsp. minced onion
1/2 tsp. salt
1/3 c. mayonnaise
1 c. grapes, halved
1/2 c. cubed apples
1 c. chopped pecans
lettuce to serve it on
Combine first five ingredients; stir well. Cover and chill at least one hour. Add remaining ingrediets, toss well. Serve on bed of lettuce. Serves 6. You may also substitute cooked turkey for the chicken.
Raspberry Tossed Salad
1 pkg salad greens
2 apples, sliced
1 c. pecans, toasted
1 c. craisins
1/2 c. red onion, sliced
3/4 c. raspberry vinigrette
Toss all but dressing. When ready to serve, add dressing. Toss, serve immediately. Serves 8.
Tomato Cucumber Salad
1 large tomato
l cucumber
2 green onions
1/4 c. salad dressing, italian or ranch
Peel and chop tomato. Slice cucumber and onions. Put in bowl and toss with salad dressing to coat. Refrigerate until ready to serve.
