April 2019 – Salads

Cranberry Citrus Twist Salad

Heidi Engle, Denver

• 3 cups fresh baby spinach
• 3 cups torn mixed salad greens
• 2 medium navel oranges, sectioned
• ¹/₃ cup crumbled feta cheese
• ¼ cup chopped or thinly sliced red onion
• ½ cup balsamic vinaigrette
• 2 tablespoons orange juice
• 1 teaspoon grated orange zest
• ½ cup dried cranberries
• 2 tablespoons sliced almonds, toasted

Using a large bowl, combine the spinach, salad greens, oranges, cheese and onion. In a small bowl, whisk the vinaigrette, orange juice and zest. Drizzle over salad to lightly coat; toss. Sprinkle with cranberries and almonds.

Note: Seasonal berries may be added. For a sweeter flavor add mandarin oranges.

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Watermelon Mint Cucumber Salad

Heidi Engle, Denver

• 8 cups seedless watermelon, cut into 1”x1” chunks
• 2 English cucumbers, halved lengthwise and sliced
• 6 green onions, chopped or ½ red onion thinly sliced
• ¼ cup minced fresh mint
• ¼ cup balsamic vinegar
• ¼ cup olive oil
• ½ teaspoon salt
• ½ teaspoon pepper

In a large bowl, combine watermelon, cucumbers, green onions and mint. Using a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately.

Note: If using home grown cucumbers, peel and remove seeds.

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Color Me Salad

Heidi Engle, Denver

• 3 medium rainbow carrots
• 4 medium blood oranges, peeled and segmented
• ½ small red onion, thinly sliced
• ½ medium fresh beet, thinly sliced
• ½ medium watermelon radish, thinly sliced
• 2 radishes, thinly sliced
• 2 tablespoons chopped oil-packed sun-dried tomatoes
• 1 tablespoon capers, drained
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup white balsamic vinaigrette
• 4 cups torn leaf lettuce
• ¼ cup shaved Manchego or Parmesan cheese

Using a vegetable peeler, shave carrots lengthwise into very thin slices; place in a large bowl. Add oranges, red onion, beet, radishes, tomatoes, capers, salt and pepper. Drizzle with dressing; lightly toss to coat.

Arrange lettuce on a platter; top with vegetable mixture. Top with cheese.

Notes: Regular oranges or grapefruit can be used in place of blood oranges. Add your favorite veggies or whatever your garden is producing.

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Spinach Salad

Kris Zimmerman, Lititz

• 1 lb. bacon, fried and crumbled
• 6 hard-boiled eggs, diced or sliced
• 1 cup oil
• ¹/₃ cup ketchup
• ¼ cup vinegar
• ½ cup sugar
• 2 teaspoons Worcestershire sauce

Mix all ingredients together and pour over two bags of baby spinach.

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Colorful Vegetable Salad

Kris Zimmerman, Lititz

• 6 cups broccoli florets
• 6 cups cauliflowerets
• 2 cups cherry tomatoes, halved
• 1 large red onion, sliced
• 6 oz. can pitted ripe olives, drained & sliced
• 1 envelope ranch salad dressing mix
• ²/₃ cup vegetable oil
• ¼ cup vinegar

In large bowl, toss the broccoli, cauliflower, tomatoes, onion and olives. In a jar with tight fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad & toss. Refrigerate for at least 3 hours.

Yield: 20 servings

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Frito Salad

Marlisa Shirk, Lititz

• 6 whole romaine heads
• 3 cups grated cheese
• 2 cups bacon bits
• ½ cup sunflower seeds
• 1 bag Fritos BBQ twists
• cherry tomatoes

Dressing:

• ¼ cup oil
• 1¼ cups sugar
• ½ cup vinegar
• 1¼ cup mayonnaise
• 2 teaspoons poppy seeds
• 6 tablespoons mustard
• 1¼ teaspoons salt
• 1¼ teaspoons onion powder

Combine dressing ingredients and pour over salad mixture. Stir well and serve immediately!

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Chicken n’ Bacon Salad

Jeffrey Fisher, Stevens

• 5 chicken breasts
• 5 slices bacon
• 1½ teaspoons Italian seasonings
• 1 teaspoon garlic powder
• ½ teaspoon onion salt
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• 2½ tablespoons olive oil

For salad:

• lettuce
• shredded cheese
• shredded carrots (optional)
• diced red peppers
• diced tomatoes (optional)
• dressing (optional)
• or your favorite toppings

Mix spices. Rub chicken with oil, then spices, adding a little sprinkle of paprika on top. Drizzle oil in a skillet and fry bacon. Then fry chicken for 10 to 15 minutes or till medium brown. Cut bacon on salad. Serve hot. Enjoy!

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Seven Layer Salad

Marian Good, Denver

• 1 head of lettuce, chopped into small pieces
• 1 cup celery, finely diced
• 4 hard-cooked eggs, sliced
• 10 oz. package frozen peas (not thawed)
• 1 medium onion, diced
• 8 slices crumbled crisply-cooked bacon
• 1½ cups mayonnaise
• 2 tablespoons sugar
• ½ cup grated cheese

Layer vegetables, egg and bacon in order listed. Combine sugar and mayonnaise. Spread over top of salad. Sprinkle grated cheese all over.

Cover and refrigerate for at least eight hours before serving.

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Sliced Tomatoes With Corn And Feta

Deb Bucher, Ephrata

• 3 cups fresh corn kernels
• 2 cups baby arugula
• 4 oz. feta, crumbled
• 2 tablespoons chopped fresh oregano
• ¹/₃ cup olive oil
• 3 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper
• 2 lbs. tomatoes, sliced

Combine corn, arugula, feta, oregano, oil and vinegar in a bowl. Season with salt and pepper.

Serve tomatoes topped with corn mixture.

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Curried Chicken And Grape Salad

Deb Bucher, Ephrata

• ¼ cup light mayonnaise
• ¼ cup plain low-fat yogurt
• 2 teaspoons curry powder
• ½ teaspoon grated lemon zest
• ½ teaspoon salt
• 3 cups shredded cooked boneless, skinless chicken
• 1 cup seedless red grapes, halved
• 8 cups baby spinach
• ¼ cup sliced almonds, toasted

Whisk together mayonnaise, yogurt, curry powder, lemon zest and salt. Combine chicken and grapes in a large bowl; add dressing and toss to coat. Chill for 15 minutes.

Arrange spinach on four dinner plates. Top with chicken salad, sprinkle with almonds and serve.

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Pizza Salad

Betty Roland, Reinholds

• 1 lb. spiral macaroni, cooked and drained
• 3 medium tomatoes, diced
• 1 lb. cheddar cheese, cubed
• 1 to 2 bunches green onions, sliced
• 3 oz. sliced pepperoni
• 2 teaspoons oregano
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1 teaspoon salt
• ¾ cup vegetable oil
• ½ cup red wine vinegar
• ²/₃ cup Parmesan cheese
• croutons

In a large bowl, mix macaroni, tomatoes, cheddar cheese, onions and pepperoni.

In a smaller bowl, combine remaining ingredients (except croutons). Pour over macaroni mixture. Cover in refrigerator for 3 to 4 hours. Set out for 1 hour. Top with croutons before serving.

Serves 16. (Recipe can be cut in half.)

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Simple Broccoli Salad

Gloria Dougherty, Akron

• 2 cups broccoli florets
• 4 bacon strips, cooked and crumbled
• ¼ cup chopped sweet red pepper
• ½ cup mayonnaise
• 2 tablespoons sugar
• 1 tablespoon vinegar

In a bowl, combine broccoli, bacon and red pepper. In another bowl, stir the mayonnaise, sugar and vinegar until smooth. Pour over broccoli mixture and toss to coat.

Serves 4.

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Christmas Jello Ring Mold

Gloria Dougherty, Akron

• 2 packages (4 serving size) strawberry jello
• 5 cups boiling water
• ²/₃ cup sour cream or vanilla yogurt
• 2 packages (4 serving size) lime jello

Dissolve strawberry jello in 2½ cups boiling water. Pour 1½ cups into 6 cup ring mold. Chill until set, but not firm, about 15 minutes.

Chill remaining strawberry jello in bowl. Gradually blend in ¹/₃ cup sour cream and spoon over jello in mold. Chill until set but not firm, about 15 minutes.

Repeat with lime flavor jello, remaining 2½ cups water and ¹/₃ cup sour cream, chilling dissolved jello before measuring and pouring into mold.

Chill 2 hours. Unmold.

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Asian Salad

Janice Martin, East Earl

• 1 head cabbage, shredded
• 1 head broccoli, chopped fine
• 1 cup sunflower seeds
• 1 cup slivered almonds, toasted
• 1 cup green onions (optional)
• 2 packages chicken flavored ramen noodles, crumbled, uncooked

Dressing:

• 1 cup oil
• ¹/₃ cup vinegar
• ½ cup sugar
• chicken flavoring from noodles

Combine salad ingredients. Mix dressing ingredients and toss with salad before serving.

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BLT Salad

Janice Martin, East Earl

• 8 slices bacon, fried
• 2 hardboiled eggs
• 1 head lettuce
• ½ cup cheddar cheese
• 2 tomatoes, diced
• 4 slices bread, cubed

Layer lettuce, bacon, eggs, cheese and tomatoes. Fry bread cubes in bacon drippings for croutons.

BLT Salad Dressing:

• ½ cup sugar
• 1 teaspoon mustard
• 1 cup mayonnaise
• ¼ cup milk (more if needed)
• 1 tablespoon vinegar

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Creamy Green Pepper Dressing

Pat Roth, Ephrata

“For a vegetable salad, I like to make my own salad dressing. This is my favorite.”

• 1½ cups real mayonnaise
• ½ cup finely chopped green pepper
• ¼ cup finely chopped parsley
• ¼ cup finely chopped onion
• ¼ cup Karo light corn syrup
• 2 tablespoons cider vinegar
• ½ teaspoon salt
• ¹/₈ teaspoon pepper

In a bowl, stir together ingredients until well blended. Cover and refrigerate 2 hours to blend the flavors.

Makes 2¼ cups.

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Sweet And Sour Squash Salad

Pat Roth, Ephrata

• ¾ cup sugar
• ½ cup cider vinegar
• ¼ cup olive oil
• 2 tablespoons Hidden Valley Ranch salad dressing mix
• ¼ to ½ teaspoon pepper
• ¹/₈ teaspoon salt
• 2 medium zucchini, thinly sliced
• 2 medium yellow summer squash, thinly sliced
• 2 celery ribs, chopped
• 1 cup red onion, chopped
• ½ cup green pepper, chopped
• ½ cup sweet red pepper, chopped

Combine sugar, vinegar, oil, dressing mix, salt and pepper. Place vegetables in a large bowl. Toss with dressing. Refrigerate, covered, until cold. Use a slotted spoon to serve.

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Light Strawberry Spinach Salad

Pat Roth, Ephrata

• 2 tablespoons sesame seeds
• 1½ lbs. fresh spinach
• ¹/₃ cup canola oil
• ¹/₃ cup red wine vinegar
• 1 tablespoon sugar
• 2 teaspoons minced green onion
• ½ teaspoon paprika
• ¼ teaspoon Worcestershire sauce
• 2 cups fresh strawberries, halved

In a skillet over medium heat, stir sesame seeds until golden; set aside.

Wash spinach thoroughly, dry on paper towels, and tear in bite size pieces. Wrap and chill.

Blend the oil, vinegar, sugar, onions, paprika and Worcestershire sauce in a large bowl. Combine dressing with spinach, strawberries and sesame seeds.