A Touch of Hands Cookbook: Salads

A Cookbook To Benefit The International Rett Syndrome Association

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Cookbook: [Main] [Brunch] [Appetizers and Dips] [Bread] [Soups] [Salads] [Side Dishes] [Main Dishes] [Cookies and Bars] [Desserts]


Bonnie M., Laurel, MD

cabbage, shredded
carrots, shredded
1/2 C. white sugar
1/3 C. salad oil
1/2 C. white vinegar

Bring sugar, oil, vinegar and salt to boil and pour over cabbage and carrots. Cool in refrigerator for several hours or overnight.


Betty S., Buffalo, NY

1 can bing cherries
1 can crushed pineapple
2 8 oz. pkgs. cream cheese, room temperature
1 2/3 C. cola or cherry cola
2 pkg. cherry gelatin

Drain juice from cherries and pineapple, and bring the juice to a boil. Add the gelatin and stir well, keeping mixture hot. Add the cream cheese, crumbling as much as possible. Add the fruit and cola, stirring well. Pour into large mold and refrigerate.


Helen N., Peoria, AZ

1 medium head cabbage, shredded
1 medium carrot, shredded
1 small green pepper, chopped
1 medium onion, chopped
1 tsp. salt
1 C. boiling water
1/2 C. sugar
1/2 C. white vinegar
1/4 C. oil
1 tsp. celery seed
1 tsp. mustard seed
1 oz. pimento, finely chopped (optional)

Place cabbage, carrot, green pepper and onion in a bowl and sprinkle salt on top. Pour boiling water over all; let stand at room temperature 1 hour. Drain in colander. Combine sugar, vinegar, oil, celery seed and mustard seed; add to cabbage mixture. Stir in chopped pimento if desired. Cover and refrigerate. Will keep several days. Serves 6.


Trina K., Carnegie, OK

2 boxes cornbread mix (or made from scratch batter, enough to fill 9"x13" cake pan)
1 can corn, drained
1 small pkg. grated cheddar cheese
1 bunch green onions, chopped
1 C. celery, chopped
1 C. bell pepper, chopped
3/4 C. real mayonnaise
1 tbsp. mustard
1 tbsp. sugar
1 tsp. salt and pepper
hot peppers and hot sauce, optional

Mix corn bread batter according to directions and add corn. Bake and let cool. Crumble in a bowl and add the remaining ingredients. Stir. Refrigerate overnight.


Margaret A., Gaithersburg, MD

1 can French style green beans
1 can peas
1 can shoe peg corn
1 jar pimientos
1 green pepper, chopped
1 C. celery, chopped
1 C. onion, chopped
1 C. sugar
3/4 C. vinegar
1/2 C. oil
1 tsp. water

Boil together sugar, vinegar, oil and water. Cool liquid and mix with drained vegetables. Chill for 24 hours before serving.


Bill & Mary L., Eagan, MN

5 C. cooked, diced chicken
2 tbsp. oil
2 tbsp. orange juice
2 tbsp. vinegar
1 tsp. salt
3 C. cooked rice
1 1/2 C. green grapes, sliced in half
1 C. pineapple
1 11 oz. can mandarin oranges, drained
1 C. slivered almonds
1 1/2 C. salad dressing
1 1/2 C. celery, chopped

Mix first five ingredients together. Add remaining ingredients.


Don & Susan J., Shawnee, KS

1 carton Cool Whip
1 small can crushed pineapple with juice
1 can apricot pie filling
1 can sweetened condensed milk

Mix together and freeze in cupcake wrappers. Take out of freezer 20 minutes before serving.


Rich F., Richmond, CA

9 apples, red and green
2 bananas
1 pint strawberries
1 can peaches or fresh peaches
1/2 lb. grapes
2 pineapples
6 oranges

4 apples, cored
2 oranges
1 banana
4 strawberries
1 tbsp. lemon juice
1/2 C. sugar or honey

Cut up the first group of fruit into bite-sized pieces. Mix the second group in a food processor or blender and whip into a froth. Fold the cut-up fruit into the mixture and pour into a large bowl.


Mary S., Prairie du Sac, WI

1 large pkg. gelatin
2 C. hot water
2 C. ice cream
1 bananas, chopped

Mix gelatin and hot water. Set in refrigerator until just before thickened. Add ice cream and mix with a wire whisk. Add chopped bananas and chill. Serves 8.


Ann S., Orchard Park, NY

1 lb. twirls & shells pasta, cooked and cooled
1/2 lb. provolone, cubed
1/2 lb. hard salami, cubed
1/2 lb. large pepperoni slices
1 can black pitted olives
1 jar green olives
1 small onion, diced
1 small green pepper, diced
1 small head of broccoli florets
3/4 C. oil
1/2 C. red wine vinegar
1 tsp. basil
1 tsp. oregano
1 tsp. pepper

Mix oil, vinegar, basil, oregano and pepper together. Add to remaining ingredients and mix well. Refrigerate for several hours before serving to let flavors blend.


Rich V., Minneapolis, MN

1/4 C. slivered almonds
1 tbsp. plus 1 tsp. sugar
1/4 medium head lettuce
1 medium bunch romaine lettuce
2 stalks celery, shopped
1 green onions and tops, sliced
1 (11 oz.) can mandarin oranges, drained
1/4 C. oil
1 tbsp. sugar
2 tbsp. vinegar
1 tsp. chopped parsley

Cook slivered almonds and sugar over low heat until sugar melts, stirring constantly. Spread on foil to cool. Break apart. Combine lettuce (broken in pieces), romaine (chopped), celery, green onions and oranges. Put oil, sugar, vinegar and parsley into a covered container. Shake thoroughly. Toss salad with dressing. Refrigerate about 15 minutes before serving so flavors blend. Add nuts on top.


Donna A., Mitchellville, MD

1/3 C. olive or vegetable oil
1/3 C. red wine or cider vinegar
2 tbsp. fresh parsley, chopped
1 tbsp. fresh chives, chopped
2 tsp. prepared mustard
1 1/2 tsp. salt
1 1/4 tsp. pepper
4 lbs. small red skinned potatoes
3 large ribs celery, thinly sliced

Boil potatoes until tender; drain and quarter. Put all remaining ingredients (except celery) in a jar with a tight-fitting lid. Shake vigorously to blend. Pour over potatoes and celery. Cover and refrigerate 3 hours or overnight. Stir before serving.


Debbie F., Orem, UT

1 head cabbage, shredded
3 - 4 green onions, chopped
1/2 C. slivered almonds
1 pkg. Ramen noodles (save seasoning packet for dressing)
1/3 C. vinegar
1/4 C. sugar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/3 C. oil

Combine vinegar, sugar, salt, pepper, garlic salt, seasoning packet from Ramen noodles and oil. Combine cabbage, onions and slivered almonds. Just before serving, crumble noodles into cabbage; add dressing and toss.


Jan C., Laurel, MD

1 head lettuce, shredded
4 tomatoes, cubed (1/2 inch)
1 spring onion, thinly sliced
4 - 8 oz. grated Cheddar cheese
15 oz. can red kidney beans, drained
1 can pitted ripe olives, sliced
1 large pkg. Doritos, crumbled
1 lb. ground beef
1 pkg. taco mix
8 oz. bottle French dressing

Saute ground beef and discard grease. Add taco mix and follow directions on package. Combine all ingredients; reserve a portion of black olives, tomatoes, cheese and Doritos to make a decorative rosette on top of salad bowl. Serves 8 - 12.


Faye S., Franklin, IN

1 box pistachio instant pudding mix
1/2 C. chopped pecans
1 C. miniature marshmallows
4 oz. bowl Cool Whip
20 oz. can crushed pineapple (not drained)

Mix all ingredients in a large bowl and chill 4 - 5 hours.

Cookbook: [Main] [Brunch] [Appetizers and Dips] [Bread] [Soups] [Salads] [Side Dishes] [Main Dishes] [Cookies and Bars] [Desserts]

Rett Syndrome: [Main] [Contact Us] [RS Site Index] [Calorie Boosters] [Claire's Story] [Cookbook] [Letter] [Tips]

Copyright © Deborah Schilling