Watch my mom make a quick tomato and cucumber salad w dressing.
Question by 17_peppers: Any yummy and different pot-luck salad ideas?
My family is invited to a BBQ this weekend and I am supposed to bring a salad. I have about 5 tried and true salad recipes, but I want to try something fun, yummy and different.
Thanks.
Best answer:
Answer by londona
I love jello salad! This recipe is good. Of course it’s not your traditional lettuce and tomato salad, but it’s fun, tasty, and good for kids and adults alike! Still tastes good after being left out for a while. Have fun!
-2 cups crushed pretzels (thick kind, not thin)
-3/4 cup melted butter
-1/2 teaspoon cinnamon
-3 tablespoons sugar
-8 ounces cream cheese, softened
-8 ounces Cool Whip, thawed
-1/4 cup sugar
-1/2 teaspoon vanilla
-1 tablespoon grated fresh lemon rind
-6 ounces berry (any flavor you want, really) jello
-2 cups boiling water
-2 (10 ounce) packages frozen berries (any kind)
1) Mix together the crushed pretzels, melted butter, cinnamon, and the sugar.
2) Press into a 9×13 pan and bake at 400 degrees for 8 minutes.
3) Mix together the softened cream cheese, Cool Whip, sugar, vanilla, and grated lemon rind.
4) Spread #3 on the cooled crust in pan.
5) Dissolve the jello in the boiling water and mix in the frozen berries.
6) Carefully pour into pan and refrigerate until set.
Give your answer to this question below!
LAYERED SALAD
1/2 head lettuce, shredded
2 sm. red onions, cut in rings
2 (1 lb.) cans green peas, drained
5 ribs celery, diced
1 pt. mayonnaise
3-6 tsp. sugar
Parmesan cheese
Bacon bits
Mix together mayonnaise and sugar. Arrange all ingredients in order in 3 quart casserole or 13 x 9 x 2 inch pan. Sprinkle cheese over top, generously. Top with bacon bits. Serves 15. (Veg – all can substitute for green peas.)
PRETZEL JELLO DESSERT
2 c. coarsely ground pretzels
1 1/2 sticks butter
2 (8 oz.) pkgs. cream cheese
2 c. sugar
2 pkgs. Dream Whip
2 (3 oz.) pkgs. strawberry Jello
2 c. pineapple juice
2 sm. boxes frozen strawberries
Mix 2 cups coarsely ground pretzels with 1 1/2 sticks melted butter. Press in a 9 x 13 inch pan. Bake 10 minutes at 400 degrees.
Cream 2 (8 ounce) packages cream cheese with 2 cups sugar. Spread over pretzels. Whip 2 packages of Dream Whip according to package directions. Spoon over cream cheese mixture. Dissolve 2 (3 ounce) packages strawberry Jello in 2 cups boiling pineapple juice. Put 2 small boxes frozen strawberries in Jello (do not thaw). When mixture jells, spoon over Dream Whip to top. Refrigerate.
Kansas Corn
1/2 stick butter
1 can cream corn
1 can corn
1 cup mac – i use small shells or spag
1/4 cup milk
1 cup cubed velveta
fine diced onions
cook on 350 for 45 min covered.
Island Fruit and Mixed Green Salad Recipe
courtesy Chef Jill
For the vinaigrette:
1/2 cup pineapple juice
1/4 cup red wine vinegar
1 shallot, minced
Salt and pepper
1 1/2 cups canola oil
For the salad:
1 mango, peeled, seeded and cut into 1/4-inch strips
1 papaya peeled, seeded and cut into 1/4-inch strips
1/2 cup dried cranberries
1/2 cup banana chips
1/2 cup macadamia nuts, chopped
Salt and pepper
6 cups mizuna (or other leafy green), loosely packed
For the vinaigrette:
Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
For the salad:
In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.
Something different…
Pasta Salad
1 box of tri-color rotini
1 medium-sized block of feta cheese (the amount that they come packaged in at the store is a good amount)
1 cucumber, peeled and diced into small pieces
1 handful of cherry tomatoes
1 small can of sliced black olives.
1 bottle of Italian dressing.
1. Cook the pasta according to the box instructions, and be sure to add salt to the water.
2. Crumble feta cheese. I usually just put the block into a big bowl and break it apart into small pieces with a fork. You can cut it too if you’d like.
3. Wait for the pasta to cool, then mix all the ingredients together, and chill. As for the dressing, it’s best to put it on right before you serve it. Otherwise, the feta gets a little slimy and soft.
Enjoy!
Corn Salad:
2 cans of corn (drained)
Diced onion
Diced green pepper
1cup mayo
1/2 cup sour cream
salt/pepper/ garlic powder to taste
dash of paprika
at the last minute before serving add one bag of crushed corn chips (you can use plain or chili flavored chips)
So good!!!!!
GREEK PASTA SALAD
This is super easy, and because the dressing isn’t mayo based, you can bring it to any outdoor setting during the summer without alot of concern about the mayo going bad.
one package of pasta (use any type … elbow, gemilli, corkscrew, bowtie)
One cucumber diced
Package of grape tomatoes (halved or not)
Can of olives (I like the pre-sliced ones)
Diced peppers (green, red, yellow or all colors)
Feta cheese crumbled
One store bought Greek Dressing. (two if you want to add more zip.
Cook the pasta, let it cool, toss everything together and chill.
SERVE.
Here is an easy one I like…
Cook macaroni, shells, or rottelle. Add frozen peas (I use about one cup per pound of pasta) to the boiling pasta for the last 5 minutes. Drain and under running water.
For each pound of pasta, mix together the following:
About 1 cup Real mayonnaise.
1 bunch of green onions, sliced (optional).
1 pkg dry ranch dressing mix.
1 Tbs lemon juice
6 slices bacon, cooked crisp and crumbled.
Stir into the pasta and peas. If it is too dry, add more mayonnaise. If it seems too “thick” add a little milk to thin.
Bert
Wow! I love pot-lucks! I actually host at least three during the summer, so I have TONS of recipes.
Here are my favorite salad pot-luck recipes:
Super Broccoli Salad
16 oz. Broccoli flowerets
2 tbs bacon bits
2 tbs red onion
½ cup dried cranberries (or raisins)
½ cup cashews (or peanuts)
½ cup mayonnaise
¼ cup sugar
2 tbs vinegar cider
Cut broccoli into small pieces. Put broccoli, bacon
Onion, and raisins/cashews into bowl. Toss together. Combine mayo, vinegar and sugar, blending well. Add to
Broccoli mixture and mix until well coated. Chill 2-3 hours.
Serves 8.
Frito Corn Salad
2 cans yellow kernel corn, drained
1/2 red bell pepper, sliced and chopped
1/2 green bell pepper, sliced and chopped
1/2 purple onion, chopped
1 cup mayonnaise
1 cup shredded cheddar cheese
5 ounces of chili cheese flavor Frito corn chips
Mix all the ingredients except the chips. Add the chips in before serving otherwise the chips will get soggy.
Salad Trifecta
1 LB tri-color Fusilli, cooked according to package directions
1 Red pepper, diced
1 Yellow pepper, diced
1 Red onion, chopped
1 LB cubed ham
1/2 LB cubed cheese
1 Small Can Sliced Black Olives (Optional)
1 Cup Garlic Ranch Dressing (plus 1 cup for added taste)
Mix all the above ingredients. Mix in dressing. Chill and serve. Add more dressing if desired.
I hope these help! Have a great time!
Mixed greens/ mesclun mix
Dried cranberries
Feta cheese
Chopped wlanuts or pecans
Serve with raspberry dressing. Yummy!