Corn Salad

This is one of those recipes that is underated but everytime I make it people rave about it. Make sure you make it the day/night before to give it time to marinate.

Corn Salad

32 oz. bag of froze corn

3/4 C Helman's Mayo

1 diced red pepper

3 green onions

1/2 C shredded cheddar cheese

small bag of chili cheese fritos

Marinate 1st 4 ingredients overnight in fridge. Just before serving add cheddar cheese and crushed fritos.

Little Italy Pasta Salad

I got this recipe from a local supermarket's sale flyer. It sounded good and was perfect for summer pot luck's and picnic's because there was no mayonnaise to go bad. What happened was a delightful salad that I've made countless times since because it's so darn good and easy.

Little Italy Pasta Salad

12 oz (1 box) of Fusilli pasta

15 grape tomatoes cut in 1/2

2 slices (1/4 in thick) Genoa Salami cut into 1/4 in. pieces

2 slices (1/4 in thick) provolone cheese cut into 1/4 in pieces

1 slice (1/4 in thick) hickory smoked ham cut into 1/4 in pieces

1 medium cucumber cut lengthwise in half and thinly sliced

2 C loosely packed fresh baby spinach leaves sliced

1 C mild banana pepper rings drained

1 C Italian salad dressing

1 tsp Italian seasoning

1 tsp salt

1/2 fresh ground black pepper

Cook pasta according to box. Rinse pasta under cold water and drain well!

In a large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 2 hours or up to 2 days.

picture courtesy of savemartdotcom

Caramel Apple Salad

OK this recipe should really be named "candy apple salad" BUT since I already have a recipe listed here by that name, I went with Caramel Apple Salad because this DOES taste like a caramel apple you'd get from a fair but without the calories or caramel to be exact LOL. This is as low fat as you can get, it's delicious and easy to throw together and take on the go. My Aunt makes it for many a family gathering and we all love it.

Caramel Apple Salad

4 Cups Granny Smith Apples, peeled, cored and chopped

(I used honey crisp and it was delicious)
½ C. Sugar (I used Splenda - 12 packets)
1 8 oz. Crushed Pineapple with Juice
1 T. Flour
1 Beaten Egg (I used egg whites)
1 T. Vinegar
1 8 oz Cool Whip (I used “light“)
1 C. Coarsely chopped dry roasted peanuts

In saucepan over medium

heat, stir egg, flour, sugar, vinegar and pineapple. Cook until thick, about six minutes. Cool. In large bowl, fold pineapple mixture and cool whip. Carefully mix in apples and ½ cup peanuts. Sprinkle the rest of the peanuts on top. 　

Candy Apple Salad

This salad is a GREAT picnic or potlock addition! It's so yummy, make sure to soak your apples in Sprite to keep them from browning (better than lemon juice!). Also, if you freeze your Snickers Bars, you can put them in a ziplock bag and smash them into bite size pieces vs. chopping them at room temperature (I've been known to sample a bit too much when they're bite size room temp. candy bars vs. the frozen broken pieces). Love this salad!

Candy Apple Salad

1 1/2 C cold milk, use skim or 2%

(1) small pkg. sugar free vanilla pudding
(3-4) Granny Smith apples, diced into bite size pieces

(3) 2.07 oz Snicker Bars cut into bite size pieces

8oz. Cool Whip; thawed

Combine milk and pudding and let stand 2 minutes. Gently fold pudding and whipped topping together with apples and candy bars. Refrigerate until ready to serve.

Carol's Chicken Salad

Carol, I love you. This is the BEST chicken salad I've ever had. The water chestnuts (which I wasn't too sure of) totally added a wonderful crunch. I prefer to use red grapes and the only thing I skip is the cheese. I prefer my chicken salad without it but that's just me. Cheese or no cheese, this is da bomb.

Carol’s Chicken Salad

1/2 cup mayonnaise

1/2 teaspoon salt

3/4 teaspoon poultry seasoning

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 tablespoon lemon juice

3 cups diced, cooked chicken breast meat

1/2 cup finely chopped celery

1/2 cup chopped green onions

1 (8 ounce) can water chestnuts, drained and chopped

1 1/2 cups diced Swiss cheese

1 1/2 cups halved green grapes

In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.

In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving

Watergate Salad aka: Pistachio Salad

Whatever you call it in your neck of the woods, I call this delicious! It brings back memories for me when my Mom use to make this. I love it.

Watergate Salad aka: Pistachio Salad

1 cup JET-PUFFED Miniature Marshmallows
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained
1/2 cup chopped PLANTERS Pecans
1-1/2 cups thawed COOL WHIP Whipped Topping

COMBINE marshmallows, dry pudding mix, pineapple and nuts in large bowl.
STIR in COOL WHIP. Refrigerate 1 hour.

*I omitted the nuts for kiddie purposes

Cranberry Pear Salad

I took this salad to a potluck at work. Everyone LOVED it! The dressing really makes the salad so don't skip it!

Cranberry Pear Salad

Ingredients:
9 cups torn red leaf lettuce
1 medium pear, chopped
1 small red onion, halved and sliced
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted

DRESSING:
1/2 cup canola oil
1/4 cup sugar
1/4 cup red wine vinegar
1/2 teaspoon poppy seeds
1/8 teaspoon Worcestershire sauce
Directions:
In a large serving bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Just before serving, shake dressing and pour over salad; toss to coat. Yield: 13 servings.