SOUPS
AND SALADS
Summertime
is almost here, and now is the time to think light.
Layered
Fruit Salad
2 cups
fresh peach slices or 16-ounce canned peaches
2 cups
fresh blueberries
2 cups
fresh strawberry slices
2 cups
white grapes
2 TBS
lemon juice
1 tsp
grated lemon rind
8-ounce
cream cheese--softened
1 cup
whipping cream
1/4 cup
powder sugar
1/2 cup
walnuts--chopped
In a large
glass bowl, layer fruit in order given. In a separate bowl mix cream
cheese, lemon juice and lemon rind. In another bowl, whip cream until
peaks form: add powder sugar and whip to stiff peaks. Fold cream
cheese mixture and whipped cream together. Spread over fruit annd
sprinkle with walnuts. Serve immediately or store, covered,in refrigerator.
Dijon
Pasta Salad
1 pound
rotini, tricolor
2/3 cup
oil
2 TBS
cider vinegar
2 tsp
dijon mustard
2/3 cups
mayonnaise
2 large
celery stalks--chopped
6 slices
bacon, cooked and crumbled
2 large
eggs--cooked and chopped
2 scallions--chopped
1/2 tsp
salt
Cook pasta
as directed on box. Drain and rinse with cool water and set aside.
In a large bowl , whisk together oil, vinegar, mustard and mayonnaise.
Add pasta and all of remaining ingredients to dressing, mix carefully.
Chill thoroughly before serving.
Macaroni
Salad
2 cups
macaroni, cooked
1 cup
celery, chopped
2 green
onions, chopped
1 carrot,
grated
1 small
can english peas,drained
grated
cheese(optional)
bell
pepper(optional)
Mix together
1 cup
mayonnaise
1 tsp
sugar
1 tsp
dry mustard
3 TBS
vinegar or lemon juice
dash
of Bacos
salt
and pepper
Cream
of Broccoli Soup
2 cups
chopped celery
10 ounce
pkg. chopped broccoli
1 can
cream of chicken soup
1 cup
finely chopped onion
3 cups
of milk
salt
and pepper
Cook
celery, onion, and add broccoli, set aside. Mix milk, chicken soup,
salt and pepper. Velveeta cheese may be added. Add all together
and heat, do not boil.
Fluffy
Orange Salad
1 1bunch1reg.
size can pineapple
16 ounce
cottage cheese
3 ounce
box, orange jello
8 ounce
cool whip
small
can mandarin oranges
1 small
jar maraschino cherries
Mix
first 4 ingredients and put into serving bowl. Arrange mandarin
oranges and maraschino cherries decoratively on top. This is so good
it could be a dessert!
Broccoli
Salad
1 bunch
broccoli
1 med.
red onion
1 head
cauliflower
1 cup
shredded cheese
1/2 lb.
bacon, fried and crumbled
Cut up
broccoli, onion and cauliflower into bite size pieces
Dressing:
1/2 cup
sugar
2 TBS.
vinegar
1 cup
mayonnaise
Mix together
and top with the cheese and bacon
BLT
Grilled Chicken & Pasta Salad
1/3 cup
mayonnaise
1/4 cup
water
1 TBS.
barbecue sauce
1 1/2
tsp. white vinegar
1/4 tsp.
ground pepper
12 ounce
skinless, boneless chicken breast
8 ounce
multi-colored pasta twists
8 slices
bacon
3 cups
romaine lettuce
1 large
tomato
Place
chicken on the grill. While chicken is cooking, mix the first 5 ingredients
in a large bowl until well blended. Cook bacon until crisp and tear
into small pieces. Cook pasta as directed on box, drain. Cut
lettuce into small pieces and dice tomato. Add pasta to dressing
mixture. Cut chicken into bite size pieces and add to bowl along
with the bacon, lettuce and tomato. Mix well. You can serve
this hot or cold. I found to add a little zest to this mixture, add
a little bit of honey dijon barbecue sauce, excellent!!
created by
Loreen Raifsnider