Tuesday, July 2, 2013


This past week we had salads at Monday night Bible Study. Don't think we just had a bunch of wilty, green lettuce. We had delicious salads that included fresh lettuce, but also fruit, chicken, pasta, and even Cool Whip! Variety occurred without even planning for it!

Fresh Chicken Pasta Salad by Ann Tapp
8 oz. uncooked spiral-shaped whole wheat pasta
1 (5 oz.) can chicken breast, drained and shredded (Ann used fresh chicken and cooked it herself)
1/4 cup diced red onion
1 cup fresh quartered strawberries
1/2 cup fresh blueberries
1 cup fresh cubed pineapple
1 cup low-fat creamy poppy seed salad dressing
toasted pecans, for garnish

1) Prepare pasta as package directs; rinse under cold water and drain well.
2) Toss pasta with next 6 ingredients.
3) Serve salad over a bed of fresh spinach and garnish with toasted pecans.

Serves 6

Chicken Salad by Leann King
Can you believe Leann doesn't have a written recipe for this...and so many people were commenting about how good it was! Look at this link to see what she puts in her chicken salad. 

Five Cup Salad by Mary Jo Sowell
1 cup sour cream
1 cup marshmallows 
1 cup coconut
1 cup pecans 
1 cup mandarin oranges 

Mix all together and refrigerate until serving time. 
Very simple recipe but very good. 

Fruit Salad by Tony Manley and Nellita Young

Nellita froze hers, but Tony didn't.

Mix well together the following:
1 can pie filling (Nellita used cherry and Tony used strawberry)
1 medium can crushed pineapple, juice included
1 can Eagle Brand sweetened condensed milk
1 8 oz. carton Cool Whip

Pour into two 9.25 x 5.25 x 2.75 pans (or 3 smaller pans). Cover with aluminum foil. Freeze for several hours or overnight. Pour out onto a plate; slice & serve.

*Note:  To make it "special," you can sprinkle chopped pecans into the bottom of the pans before pouring the mixture on top.  After the salad is frozen, when you turn it out onto a plate, the pecans will be on top. Another idea is to make small "rosettes" on the bottom of the pans by quartering Maraschino cherries or strawberry halves; then pouring the mixture on top and freezing.

Layered Vegetable Salad by Becky Holt
1 lg. head iceberg lettuce, chopped and drained well
1 c. chopped celery
1/2 c. chopped red bell pepper
1/4 c. chopped green onions
1 (10 oz.) pkg. frozen English peas, thawed
1 c. grated cheddar cheese
8-10 slices fried, crisp bacon, crumbled
3 hard-boiled eggs
12 oz. sour cream
12 oz. mayonnaise
1 1/2 (1 oz.) pkgs. Ranch Style dry dressing mix

Layer lettuce, celery, pepper, onions, peas, cheddar cheese, bacon, and eggs in a 9 x 13 casserole dish. 

Combine sour cream, mayonnaise, and dry dressing mix and spread over top of salad, covering completely.

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