Cornbread Salad
1 recipe cornbread, crumbled
1 medium red onion, shopped
1 bell pepper, chopped
1 tomato, chopped
2 cups whole kernal corn
8 oz. ranch dressing
Toss. Chill. Serve. Enjoy.
Ms. Frankie Adkins
Honea Path
Orange Salad
1 large box orange jello
1 carton of cottage cheese
1 large cool whip
1 can mandarin oranges/nuts if desired.
Mix dry jello,cool whip,cottage cheese and oranges all together.keep in frig.
Betsy Hudson
Greer, SC
HIGH END SALAD
Leaf lettuce, bib lettuce,or any combination of fresh salad greens
grape tomatoes
1 small red onion sliced
fresh mushrooms
sliced marinated artichoke hearts, cut into medium size pieces
grated fresh parmesan cheese
handful of cashews or almonds
a handful of dried cranberries
Toss gently together, Addsmall slices of feta cheese (served along side salad) and Dressing;(no exact measurments) olive oil,red wine vinegar,1/2 to 1 tsp sugar,chopped parsley.& thyme. Salt & fresh ground black pepper.Combine in a small bowl & whisk together. Toss with salad just before serving, or refrigerate until time to serve.(whisking again will be necessary, because of separation) Enjoy, it's delicious & healthy!
Mary Eberle
Shelby, NC
Matt's Favorite Pasta Salad
1 cucumber, chopped
1 pint of cherry tomatoes, halved
1 package cheddar cheese crumbles
15 baby carrots, chopped
1-1/2 cups chopped cauliflower
2 grilled skinless chicken breasts, grilled and chopped
1 box tri-colored noodles
1 small Italian dressing
Cook pasta according to box directions, drain and rinse with cold water until cooled. Put pasta into an air-tight container. Add all other ingredients and cover with Italian dressing. Refrigerate for at least 3 hours (longer chilled, better the taste). Serve! **You can add other veggies if you would like to. This salad keeps for 3-4 days in the refrigerator and gets better with time.**
Tabitha Ashley
Columbus, NC
CRANBERRY SALAD
1 large box Cherry Jell-O
2 cups boiling water
1 can Ocean Spray Whole Berry Cranberry Sauce
1 can Dole Crushed Pineapple (drained)
3/4 to 1 cup chopped pecans
Mix Jell-O with the 2 cups boiling water until dissolved, add the can of cranberry sauce and mix together well. Drain the pineapple; get off as much of the juice as you can, if you leave too much the salad may not set. Mix pineapple with Jell-O and cranberry sauce then add the pecans. Put in fridge to set. Best prepared the night before.
