Archive for the ‘Salads – Fruit’ Category
Pineapple Pudding Salad
This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble with just 3 ingredients, and it is tasty!The ingredients are listed in two parts, first part is for the US and the second part is for those in Thailand. The preparation remains the same for either on you use.
Equipment
- Casserole (2 quart) with lid
Ingredients
For those in the US
- 1 box instant vanilla pudding mix, (5.1 oz)
- 1 can crushed or tidbits pineapple, undrained, (15 oz)
- 16 ounces sour cream
For those in Thailand
- 1 box instant vanilla pudding mix, (3.4 oz / 96 g)
- 2 pouches pineapple tidbits, undrained, (115 g net weight)
- 225 grams sour cream
Instructions
- Add the undrained pineapple to the casserole dish, then add the dry instant pudding mix. Stir together.
- Add the sour cream and stir to mix well. Cover and place in the fridge for 3-4 hours to allow the flavors to blend.
- Serve as a side dish. enjoy.
Notes
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Pineapple Pecan Salad
I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
Ingredients
- 2 cups hot cooked rice
- ¼ cup creamy French dressing, Shortcut
- 1 can pineapple tidbits, drained, (20 oz / 1 lb 4 oz / 566 g)
- ⅓ cup pecans, chopped
- salad greens, as desired
- maraschino cherries, red or green, for garnish, as desired
Instructions
- In a mixing bowl, add the hot cooked rice, French dressing, and pineapple. Mix together. Cool to room temp then place in the fridge to chill for 1-2 hours.
- Preheat your oven to 180° C (350° F), spread out the chopped pecans. Toast in the oven for 8-10 minutes. Let pecans cool.
- When ready to serve, stir in the pecans.
- Serve on salad greens and top with a maraschino cherry for garnish, enjoy.
Notes
Shortcut: Creamy French Dressing.
Fruited Salad Mold
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Jello Mold (7 cup)
Ingredients
- Fruit Option
- 2 tablespoons sugar
- 2 envelopes unflavored gelatin
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- 1 container cottage cheese, small curd, (8 oz / 226 g), Shortcut
- Dairy Option
- ½ cup Addition Option
OPTIONS
Fruit - Use 1 Item
- 1 can crushed pineapple, (20 oz / 567 g)
- 2 packages frozen raspberries, thawed, (10 oz / 283 g each)
- 1 can sliced peaches, (16 oz / 453 g)
- 1 can sliced pears, (16 oz / 453 g)
Dairy - Use 1 Item
- 1 cup heavy whipping cream, whipped
- 1½ cups sour cream, Shortcut
- 1 carton frozen whipped topping, thawed, (8 oz / 226 g)
Addition - Use 1 Item
- walnuts, chopped
- celery, sliced
- apple, chopped
- carrot, shredded
Instructions
- Drain the Fruit Option and reserved the liquid. Add liquid to a measuring cup, if there is less than 1 cup of liquid add water to make 1 cup. If there is more than 1 cup liquid, pour off excess until there is just 1 cup.
- Pour fruit liquid into a 1 quart saucepan, and stir in sugar.
- Sprinkle the gelatin into the pan and let stand 5 minutes.
- Place saucepan on low heat, heat until gelatin is dissolved, stirring constantly.
- Pour gelatin mixture into a large mixing bowl.
- Stir in the Fruit Option and soup. Place bowl in the fridge for 1 - 1½ hours until almost set.
- Fold in the cottage cheese, Dairy and Addition Options.
- Pour into a 7 cup jello mold and place in the fridge for at least 4 hours, with overnight preferred.
- Unmold onto a serving plate.
- Serve as a side dish with any main dish. Enjoy.
Notes
Shortcuts: Condensed Cream of Celery Soup, Cottage Cheese, Sour Cream.
Empress Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. No servings or quantities given as this is a make what you want guide. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- escarole, or any dark leafy green
- watermelon, cut into chunks
- pear, cored, cubed
- cucumber, peeled, cubed
- French dressing, Shortcut
Instructions
- Wash the greens, cucumber, and fruit. Place in the fridge to chill for at least an hour. Use as much or as little of each item as you like.
- When ready to serve, tear the escarole into pieces and place in a salad bowl.
- Peel and cube the cucumber, core and cube the pear, slice watermelon and cut from the rind, cut the red part into chunks. Place prepared items, using as much or as little of each, in the bowl on top of the greens.
- Serve with French dressing, enjoy.
Notes
Shortcut: French Dressing.
Pineapple Seabreeze Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- tomato soup French dressing, Shortcut
- 2 cans pineapple chunks, drained, (14 oz / 400 g each)
- 2 cups iceberg lettuce, shredded
- Romaine leaves, crisp, as needed
- 2 cups cooked shrimp, peeled, deveined, tails removed, Shortcut
- 2 cups grapefruit, segments, cut into bite size pieces
- 1 cucumber, peeled and sliced
Instructions
- Prepare the dressing and place in the fridge to chill. Drain the drain the pineapple and prep the other ingredients, then place all ingredients, and the salad bowl, in the fridge to chill for 1-2 hours.
- When ready to assemble, remove all ingredients from the fridge. Line the bottom of the salad bowl with shredded iceberg lettuce.
- Put the shredded romaine leaves around the edge of the bowl.
- Arrange the pineapple, grapefruit, shrimp, and cucumber on top of the greens.
- Serve with the chilled tomato soup French dressing for guests to use as desired. Enjoy.
Notes
Shortcut: Tomato Soup French Dressing.
Fresh Fruit Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. I made this on 7 Mar 2022, tasted by myself and the family, excellent fresh fruit salad! Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 8 cups fruit, see Step 1
- lettuce leaves, as desired, Bibb is a good choice
- poppy seed fruit salad dressing, as desired, Shortcut
Instructions
- For the fruit, use a mixture of fresh fruit that is cut into bite size pieces, such as any of the following: oranges, apples, bananas, pears, peaches, strawberries, seedless grapes, kiwi, dragon fruit, etc. Place fruit in a large mixing bowl and gently toss together. (I just used about 2-2½ cups each of fresh kiwi fruit, pineapple, and oranges.)
- If desired, you can line a large salad bowl with Bibb lettuce leaves, or lettuce leaves of your choice or what is available, and pour the fruit mixture into the salad bowl. Cover and place in the fridge for 1-2 hours to chill.
- Serve the salad with the poppy seed fruit dressing on the side for guests to simply pour on as desired. Enjoy.
Notes
Shortcut: Poppy Seed Fruit Salad Dressing.
Overnight Fruit Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This is a make the day before salad. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 medium oranges
- 24 marshmallows, (about 6 oz / 170 g)
- 1 can pitted light sweet cherries, drained, (15 oz / 425 g)
- ½ cup maraschino cherries
- 1 can pineapple chunks, drained, (20 oz / 567 g)
- fruit salad dressing, as needed, Shortcut
Instructions
- Peel the oranges as you normally would, then use a sharp knife and cut on each side of the membranes that divide the segments, cutting from the outside to the center, then pull out each segment which will now have no membranes on either side, then cut off the outer membrane so you have orange slices but no skin or membrane on them. While cutting these, do this over a bowl so you collect the juice for use later.
- Place orange segments in a mixing bowl, then add the sweet cherries, maraschino cherries, pineapple, and marshmallows. Gently toss together.
- Pour the fruit salad dressing over the fruit and gently toss to coat. Cover and place in the fridge overnight.
- Serve with any main dish, enjoy.
Notes
Shortcut: Fruit Salad Dressing.
