Champagne Salad
Champagne Salad
Ingredients| 1 packet(s) , Cream Cheese 8oz softened 1 cup(s) , White Sugar 1 can(s) , Crushed Pineapple 15oz drined 1 can(s) , Frozen Whipped Topping 16oz thawed 1 packet(s) , Strawberries 10oz frozen package thawed 3 whole , Bananas diced 3/4 cup(s) , Walnuts chopped |
|---|
Preparation
In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts. Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving. Enjoy!
Also see ...
Chicken Fiesta Salad
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. Prepar
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. Prepar
Chunky Barbecued Chicken Salad
In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, finely chop chipotle and whisk into dressing. Discard bones from chicken and cut meat into 1/2-inch pieces. Finely chop enough onion to measure 1/3 cup. Finely chop bell pepper and cilantro separately and
In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, finely chop chipotle and whisk into dressing. Discard bones from chicken and cut meat into 1/2-inch pieces. Finely chop enough onion to measure 1/3 cup. Finely chop bell pepper and cilantro separately and
Citrus Dressing
1. In a blender or food processor, combine the lemon juice, orange juice, lime juice, egg, egg white, sugar, honey, and oil and process until well blended. Refrigerate until serving
1. In a blender or food processor, combine the lemon juice, orange juice, lime juice, egg, egg white, sugar, honey, and oil and process until well blended. Refrigerate until serving
Deeeelicious Vidalia Dressing
Place the oil, vinegar, onion, garlic, sugar, mustard and salt into a blender or food processor and blend until smooth
Place the oil, vinegar, onion, garlic, sugar, mustard and salt into a blender or food processor and blend until smooth
Deep Dish Layered Salad
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop. Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of cele
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop. Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of cele
Delicious Potato Salad Bake
Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 8x16 inch baking dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. Place bacon in a large, deep skillet. Cook over medium high hea
Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 8x16 inch baking dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. Place bacon in a large, deep skillet. Cook over medium high hea
Delicious Spicy Tomato Salad
In a medium bowl, stir together the chile pepper, salt, sugar, and soy sauce. Squeeze in the juice from the lemon. Add the tomatoes and apple, and toss to coat. Sprinkle the chopped peanuts over the top. Chill until serving.
In a medium bowl, stir together the chile pepper, salt, sugar, and soy sauce. Squeeze in the juice from the lemon. Add the tomatoes and apple, and toss to coat. Sprinkle the chopped peanuts over the top. Chill until serving.
Denise Salad Number One
In a large bowl, combine arugula, oranges, onion, tomatoes and yellow peppers. Toss with dressing of your choice. Top with sunflower seeds, goat cheese and avocados.
In a large bowl, combine arugula, oranges, onion, tomatoes and yellow peppers. Toss with dressing of your choice. Top with sunflower seeds, goat cheese and avocados.
Diabetic Friendly Cornbread Salad
Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool in pan 10 minutes. Remove cornbread from pan; cut into cubes. Place cornbread cubes on a baking sheet; bake at 400 degrees for 10 minutes or until crisp and lightly browned. Place
Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool in pan 10 minutes. Remove cornbread from pan; cut into cubes. Place cornbread cubes on a baking sheet; bake at 400 degrees for 10 minutes or until crisp and lightly browned. Place
Dill and Shrimp Salad
In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.
In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.
Dill Vinaigrette
In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
|
|
|
|
Dilled Shrimp Salad
Chop cooked shrimp into small pieces and place in a large bowl; squeeze lemon and lime juice over shrimp. Add chopped celery, green onions, dill, mayonnaise and pepper; mix well. Refrigerate for 2 hours to allow flavors to combine; bring to room temperature for 15 minutes before serv
Chop cooked shrimp into small pieces and place in a large bowl; squeeze lemon and lime juice over shrimp. Add chopped celery, green onions, dill, mayonnaise and pepper; mix well. Refrigerate for 2 hours to allow flavors to combine; bring to room temperature for 15 minutes before serv
Dilly Potato Salad
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool. In a large bowl, combine the potatoes and chopped eggs. Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool. In a large bowl, combine the potatoes and chopped eggs. Mix together the yogurt, mayonnaise, green onions, mustard, dill weed and garlic powder
Ham and Cheese Salad
In a food processor, combine the ham and celery; pulse until finely chopped. Add cheese and pulse until mixed. Place mixture in a bowl and add the mayonnaise and mustard. Mix well; serve on sandwich or pita bread.
TAG: cheese, ,
In a food processor, combine the ham and celery; pulse until finely chopped. Add cheese and pulse until mixed. Place mixture in a bowl and add the mayonnaise and mustard. Mix well; serve on sandwich or pita bread.
TAG: cheese, ,
Ham and Pineapple Ranch Salad
Arrange ham, pineapple and asparagus over greens. Serve with dressing. Sprinkle with chow mein noodles
Arrange ham, pineapple and asparagus over greens. Serve with dressing. Sprinkle with chow mein noodles
Ham Salad II
In a large bowl, stir together the mayonnaise, relish, pepper and salt until blended. Add the ham, onion, green pepper and celery and toss until coated. Store the salad, covered, in the refrigerator.
In a large bowl, stir together the mayonnaise, relish, pepper and salt until blended. Add the ham, onion, green pepper and celery and toss until coated. Store the salad, covered, in the refrigerator.
Permalink--> In : Recipes - Salads