Fruit Salad

Turn up that Fruit Salad by adding jello.  I had 2 small containers of jello in the refrigerator and wanted to find a use for them before their expiration date.  I had just made some citrus fruit salad and decided 'why not?' and cut it up, adding to to my salad.  Delicious!  Appealing to the kids! and Colorful!

Citrus Fruit Salad

I love most fruit salads and normally make the one I grew up with which had oranges, nuts, marshmallows and cherries.  A few days ago I decided to make my usual and found that I had no oranges but I did have a can of  'Citrus Salad' mix.  This is a combination of a little orange but mostly grapefruit - red and white.  When I spotted this I decided to give it a try.  So here is what I used.

1 can of DelMonte Citrus Salad (15 oz.), drained
Shaved, unsweetened coconut
Pecans (or nuts of your choice)
1 bag mini marshmallows
1 can Pineapple chunks (15 oz.), drained

Mix it all together and let sit in the refrigerator covered for about 1 hr.  Stir and serve.  The grapefruit in this mixture gives the whole dish a deliciously, 'clean' taste that I simply love.  I've made this 3 times now and can't get enough of it.  I eat it at night as my dessert and whenever I find myself wanting something sweet.  You got to try this one!

Colorful Potato Salad

I love potato salad - my own, not the restaurant or store bought type.  When I make my potato salad I cut the potatoes up into pieces that are from 1/4" x 3/4" to 1" x 3/4" in size.  When I cook my potatoes I always check the largest pieces for doneness.  Why do I do this?  I like a combination of potato salad and mashed potatoes and the smaller pieces will cream up giving me the perfect consistency.  I also mix all of my ingredients while the potatoes are still warm to assure that creamy texture with my potato chunks.

Now and then I like to experiment with my potato salad by adding other ingredients.  I've added chicken, which is delicious.  I plan to try tuna, which I think will also be delicious.  I've added olives now and then (black and green).  I've added radish and carrot chunks for added texture.  Today I added shredded carrots and then decided to cut off the very tops of some of my fresh broccoli.  This did 3 things to my potato salad.  #1 it added another texture.  #2 it added flavor.  #3 it added color.  And it too is delicious!  Try it some time and see what you think.  I believe you'll enjoy it too.

As I always say Think With Your Taste Buds!

I Didn't Know That - Salads

I use a lettuce keeper but always find that most heads of lettuce won't fit unless I remove the core.  I used to cut out the core with a knife but cutting lettuce make it 'bleed' and turn brown.  Then someone told me the trick to removing the core without using the knife.  You simply hit the core end once against the counter top sharply.  The core will then twist right out.  No more brown spots.

A lot of times when I make a salad the greens at the bottom of the bowl seem to get soggy.  I know this is due to my not letting my washed greens dry but it seems like I'm always in a hurry and want to get the salad underway.  Here is a trick that takes care of this little problem.  I turn a saucer upside down in the bottom of my salad bowl.  The excess liquid drains off ad runs under the saucer leaving my salad fresh and crisp.

Did you know that wen you store your lettuce it won't 'rust' as quickly if you line the bottom of the vegetable compartment with paper towel?  The paper absorbs the excess moisture and helps keep all of your veggies and fruits fresher for a longer period of time.  You can also do this using sponges instead of paper towels.

Now for your dressings.  If you use the dry envelopes of your favorite salad-dressing mix instead of bottled, you know that you're supposed to wait a while after making for the flavors to come out.  I have  trick for you.  Add a tablespoon of boiling water to the packet, mix, cover and let cool.  The flavor is released immediately.  Then add the remaining ingredients and you have fresh salad dressing without the wait.

If you like oil and vinegar dressings try this.  Combine all ingredients in a screw top jar.  Add 1 ice cube and shake.  Discard the ice cube and your dressing will come out extra smooth and very well mixed.

Great Meals in Minutes - Salads - Time Life

If you like salads, this is a great buy at $2.00.

The Art of Salad Making - Carol Truax

Salads are nature's gift to the menu maker. Every country has its special salads, but America is the salad bowl of the world. No other nation has so many types of greens available all the year round. The American chef has at hand the materials for creating an astounding variety of salads - and his creativity is bound only by the scope of his imagination. This marvelous abundance, and its many appetizing uses, is the subject of Carol Truax's book The Art of Salad Making.

 This book begins at the beginning, with directions for one of the most important steps in preparing a salad - the proper washing and drying of the greens. The author then explains the difference between them - at last the reader is told exactly what Bib Lettuce is, Leaf Lettuce and Curley Endive, to name only a few. This book is enhanced throughout with practical advice and with amusing anecdotes that lend emphasis to many of the author's directions.

 Then come the salads themselves. You have Fish Salads, Spanish Olive Anchovy Salad, Brazilian Avocado Salad, and of course the traditional Chef's Salads, just to name a few. Then you have the dressings and herbs and spices and on and on.

 The Art of Salad Making was copyright 1968. It measures 8 1/2 x 6 x 3/4 (approx.) and contains 210 pages. On a scale of 1 - 10 with 10 being 'like new' I rate the book an 8 and the dustcover a 7. This book is a steal for any cooks collection.  Priced perfectly at $2.75 plus shipping at Books, Books & More - Adopt a Book.

Pineapple Salad

What do you do with left over crushed pineapple?  This is what I do.

When a recipe calls for a small can of crushed pineapple I always use a large, taking out what the recipe calls for, then using the remaining to make a Pineapple Salad.  I add whatever I happen to have on hand such as coconut, nuts, cherries, marshmallows, etc.  Then I add just enough mayo to make it creamy.  This makes not only a pretty dish but also the perfect dessert that isn't too sweet nor too heavy.  Just use your imagination and 'Think With Your Taste Buds.'

Oriental Salad Made Easy

I had a strong taste for an Oriental Salad so while rummaging through the refrigerator and cabinets here is what I came up with. 

Romaine Lettuce
shredded cole slaw blend (cabbage - green & purple & carrots)
Oriental noodles
mandarin oranges
lightly breaded chicken nuggets
a slight sprinkle of cheese
and a good sweet dressing.  I used Fryar's Poppy Seed Dressing.  Looks good, doesn't it?  Believe me, it is!  The cole slaw mix gives it an added crunch, the oranges the perfect sweet/tartness and the dressing just topped it all off perfectly.  Soooo good!