Archive for the ‘Salads – Fruit’ Category
Pineapple Pecan Salad
September 23, 2021 Lee
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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.
Print Recipe
Prep Time 20 minutes
Passive Time 2 hours
Course Salad
Cuisine American
Servings 8 servings

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.
SALADS,Salads - Fruit
Fruited Salad Mold
May 9, 2021 Lee
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Fruited Salad Mold

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 167.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 5 hours 30 minutes
Course Salad
Servings 8 servings

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.
    SALADS,Salads - Fruit
    Empress Salad
    January 2, 2021 Lee
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    Empress Salad

    Adapted from a recipe in the Salad Lover's Cookbook, page 20.
    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.
    Print Recipe
    Prep Time 10 minutes
    Passive Time 1 hour
    Course Salad
    Cuisine American

    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. 
    5 Ingredients or Less,SALADS,Salads - Fruit
    Pineapple Seabreeze Salad
    December 31, 2020 Lee
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    Pineapple Seabreeze Salad

    Adapted from a recipe in the Salad Lover's Cookbook, page 18.
    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.
    Print Recipe
    Prep Time 15 minutes
    Passive Time 2 hours
    Course Salad
    Cuisine American
    Servings 6 servings

    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. 
    SALADS,Salads - Fruit
    Fresh Fruit Salad
    December 23, 2020 Lee
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    Fresh Fruit Salad

    Adapted from a recipe in the Salad Lover's Cookbook, page 18.
    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.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Passive Time 1 hour
    Total Time 1 hour 30 minutes
    Course Salad
    Cuisine American
    Servings 8 servings

    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.
    #1 Go-To Recipes,5 Ingredients or Less,SALADS,Salads - Fruit
    Overnight Fruit Salad
    December 23, 2020 Lee
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    Overnight Fruit Salad

    Adapted from a recipe in the Salad Lover's Cookbook, page 17.
    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.
    Print Recipe
    Prep Time 20 minutes
    Passive Time 12 hours
    Course Salad
    Cuisine American
    Servings 6 servings

    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. 
    SALADS,Salads - Fruit