Salads

Acini de Pepe Salad
From LaVaun Ficklin.

Ingredients:
1 c. sugar 1 ¾ c. acini de pepe
2 T. flour 3 cans mandarin oranges
½ t. salt 1 can crushed pineapple
1 ¾ c. pineapple juice 1 c. coconut
3 egg yolks beaten 1 c. marshmallows
16 oz. Cool Whip
Directions:
1. Add pasta to 2 quarts boiling water. Cook 8-10 min until tender. Rinse and cool.
2. Add water to canned pineapple juice to make 1 ¾ cups. Add sugar, flour, salt, and egg. Boil over medium heat until thick. Add pasta and sit over night.
3. Add fruit and whipped topping
4. Chill and serve.


BYU Salad Dressing

Ingredients:
1 pint Mayonnaise 1 pint buttermilk
1 t. onion salt 1 t. garlic salt
1 t. Accent 2 T. parsley flakes
Directions:
Shake together, but not too much.


Classic Potato Salad

Ingredients:
1 c. mayonnaise 2 T. vinegar
1 ½ t. salt 1 t. sugar
¼ t. pepper 2 lbs potatoes, cooked, peeled, and cubed
1 c. celery, thinly sliced ½ c. chopped onion
2 hard boiled eggs, chopped
Directions:
1. In a large bowl combine mayonnaise, vinegar, salt, sugar, and pepper.
2. Add potatoes, celery, onion, and eggs. Toss to coat.
3. Cover. Chill to blend flavors.


Cranberry Salad
Lissa Bangerter’s specialty for Thanksgiving and any other family function.

Ingredients:
12 oz fresh cranberries 1 ½ c. sugar
2 c. seeded red grapes 1 c. chopped walnuts
1 pint whipping cream 1 t. vanilla
2 T. sugar
Directions:
1. Wash cranberries and grind in blender. Mix with sugar and let stand for 2 ½ hours. Drain mixture in colander and let sit overnight.
2. One hour before serving whip cream. With vanilla and sugar. Set aside. Add grapes and nuts to cranberries. Fold into whipped cream. Refrigerate before serving.


Debbie’s Dip
From Malesa Brinton

Ingredients:
2 15 oz. Cans black beans 2 cans white shoe peg corn
2 avocados 2 large tomatoes
1 med. Red onion ¼ c. cilantro
2 limes 2 T. olive oil
1 T. red wine vinegar 1 t. salt
½ t. pepper
Directions:
1. Drain and rinse beans. Drain corn and add to beans.
2. Dice avocados, tomatoes, and onion. Add to beans. Add chopped cilantro. Juice limes into beans. Add olive oil, vinegar, salt and pepper.


Emerald Salad

Ingredients:
1 pkg. lemon Jell-O 1 pkg. lime Jell-O
2 c. ice cold pineapple juice 2 c. boiling pineapple juice
1 c. cottage cheese 1 c. mayonnaise
1 c. evaporated milk, cooled in refrigerator 1 c. crushed pineapple
½ c. crushed nuts ½ c. thinly sliced celery
Directions:
1. Dissolve Jell-O in hot juice. Add cold juice. Place in refrigerator to set slightly. Whip evaporated milk. Add to Jell-O and beat. Add mayonnaise and cottage cheese. Beat again until well blended.
2. Add pineapple, celery, and nuts. Mix well. Return to refrigerator to finish setting.


Layered Lettuce Salad


Ingredients:
1 head lettuce 1 c. diced celery
4 hard boiled eggs 10 oz. Cooked peas
½ c. diced green pepper 8 slices bacon
2 T. sugar 2 c. mayonnaise
4 oz. grated cheddar cheese
Directions:
1. Tear lettuce into bite size pieces and place on bottom of serving bowl.
2. Layer with celery, sliced eggs, peas, green pepper, and cooked and crumbled bacon.
3. Mix sugar and mayonnaise together. Spread over top of bacon.
4. Top with cheese. Refrigerate 10-12 hours.


Pasta Primavera
From Leslie Brown
Ingredients:
1 lb. broccoli 1 pkg. bowtie pasta
1 bunch fresh spinach 1 lb. smoked turkey breast
1 pt. cherry tomatoes, halved ½ c. chopped fresh basil
¼ c. chopped fresh parsley 1/3 c. pine nuts
2/3 c. oil ¼ c. white wine vinegar
¼ c. water 1 ½ t. salt
1 T. pepper 1 clove garlic
Directions:
1. Blanch broccoli and cook pasta. Combine broccoli, pasta, spinach, turkey breast, tomatoes, basil, parsley, and pine nuts.
2. Combine oil, vinegar, water salt, pepper, and garlic. Mix into salad. Let sit at least 2 hours.