Hidden Valley’s Crunchy Pea Salad

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This recipe serves 8 people.

INGREDIENTS

Salad

  • ¼ cup sour cream
  • ¾ cup diced green onions
  • ¾ cup Hidden Valley® Original Ranch® Dressing
  • 1 cup chopped cauliflower
  • 1 cup coarsely chopped cashews
  • 1 cup diced celery
  • 1 package (10 ounces) frozen, petite peas or 2 cups fresh peas
  • 2 teaspoons Dijon mustard
  • 4 strips bacon cooked crisp, crumbled

DIRECTIONS

Salad

  • In a small bowl, add the dressing, sour cream, and dijon mustard and stir until well blended and set aside. Rinse peas in hot water (or steam until tender, if fresh) and drain.
  • In a large bowl, combine the peas, celery, cauliflower, cashews, onions. Toss the dressing together with the salad and chill covered for at least 1 hour. Sprinkle the bacon over the top and serve immediately.
  • *Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.

Coleslaw Salad

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“Be believing, be happy, don’t get discouraged. Things will work out.” — Gordon B. Hinckley

This is a great salad to take for a summer potluck and super easy to make.

  • 1 large package coleslaw mix (Smith’s has large bags)
  • Shredded pieces of washed/dried Romaine lettuce
  • 1 cup salted or honey roasted peanuts
  • 1 cup craisins
  • Poppy seed dressing (Smith’s premade dressing in salad mix section)

Combine all ingredients and mix well.  Don’t add too much dressing or it just ends up soggy.  Use just what you need.

 

Broccoli Salad

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A little thought and a little kindness are often worth more than a great deal of money.  –John Ruskin

Ingredients:

SALAD:
12 ounces fresh broccoli florets or broccoli broken into small pieces
12 ounces broccoli slaw
1 cup Craisins (1 5-ounce bag)
1 cup toasted salted sunflower seeds
6 ounces bacon, cooked and crumbled
1 small red onion (grate a small portion of this onion for the dressing and then chop the rest of it for the salad)

DRESSING:
1 cup mayonnaise (light is fine; no Miracle Whip)
1/4 cup red wine vinegar
2 tablespoons Creole or other mild coarse-grain mustard
2 tablespoons grated red onion (just use the onion you’re using in the salad)
Heaping 1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/4 cup white sugar

Instructions:

Toss together salad ingredients in a large bowl. In a small mixing bowl, whisk together the dressing ingredients. Drizzle over the salad. If possible, chill for at least an hour before serving. Serves 12-14.

Grandma Milne’s Chicken Salad

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“When in situations of stress we wonder if there is any more in us to give, we can be comforted to know that God, who knows our capacity perfectly, placed us here to succeed.” –Neal A. Maxwell

  • 4 cups shellroni shells uncooked
  • 4 cups chicken chunks
  • 2 cups celery chopped
  • 2 cups apples chopped
  • 1 oz. pineapple tidbits-drained
  • 2 cups grapes
  • 2 cups coleslaw dressing
  • 1 cup mayonnaise
  • 1 cup milk
  • 1 cup slivered almonds
  • 1/4 teaspoon pepper

Cook and cool shellroni.  Add fruit.  Mix dressings (coleslaw and mayo) and milk and pepper.  Add the dressings just before serving.

Basic Tuna Pasta Salad

“It isn’t what you have or who you are or where you are or what you are doing that makes you happy or unhappy. It is what you think about it.” –Dale Carnegie

12 ounces pasta shells or 12 ounces macaroni, cooked and drained
12 ounces canned chunk albacore tuna, drained
1 cup chopped celery
1 cup frozen green pea, thawed
1 1/2 cups mayonnaise (this amount is an estimate, you’ll need enough to make the salad creamy) or 1 1/2 cups mayonnaise (this amount is an estimate, you’ll need enough to make the salad creamy)
salt and pepper
Directions:

1  Combine the cooked and drained pasta with the drained tuna, chopped celery, peas, and mayonnaise, using only enough mayonnaise for the salad to be creamy.
2  (If it’s made ahead, you may need more because the pasta will absorb the mayo.) Chill at least 1- 2 hours before serving.

New West Chicken Salad

Money is only a tool.  It will take you wherever you wish, but it will not replace you as the driver.  –Ayn Rand

Ingredients:

  • 3/4 cup Hellmann’s Mayonnaise or Best Foods Real Mayonnaise
  • 1/2 teaspoon ground ginger (optional)
  • 1/2 teaspoon salt
  • 3 cups cubed cooked chicken
  • 1 1/2 cups red seedless grapes (you can substitute chopped up apples)
  • 1 cup sliced celery
  • 1/3 cup sliced green onions
  • 1/2 cup broken walnuts (optional)

In large bowl combine mayonnaise, ginger and salt.  Stir in chicken, grapes, celery, green onions and walnuts.  Cover; chill.  Makes 5 1/2 cups.  Serve on your favorite bread.

Raspberry Cream Cheese Salad

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“It’s as if we spend our entire lives avoiding Jell-O but it is always there at the end, waiting.” –John Grisham

2 pkgs (3 oz. each) lemon jello– (You can substitute strawberries and strawberry jello)
3 and 1/3 cups boiling water
2 pkgs (3 oz.) cream cheese
2 pkgs (10 oz. each) frozen raspberries
2 pkgs (3 oz. each) raspberry jello

Dissolve lemon jello in 3 1/3 cups boiling water.  Beat cream cheese until fluffy. Gradually add hot jello and beat constantly until smooth.  Pour into a 9×13 dish. Refrigerate until set.

Defrost raspberries, drain, reserving juice.

Dissolve raspberry jello in heated juice and water to make 2 and 1/2 cups of liquid. Have liquid boiling.

Add berries, cool slightly.  Pour over lemon gelatin mixture.  Refrigerate until set.

Frosted Triple Orange Squares

 

“A little nonsense now and then, is cherished by the wisest men.” –Roald Dahl

My friend Lori shared this recipe.

  • 1 6 oz package orange jello
  • 2 cups boiling water
  • 1 6-oz. can frozen orange juice concentrate
  • 1 20-oz. can crushed pineapple
  • 1 11-oz. can mandarin oranges, drained
  • 1 cup whipping cream
  • 1 4-serving size package instant lemon pudding mix
  • 1 cup milk
  • Lettuce (optional)

Dissolve gelatin in boiling water; stir in orange juice concentrate until thawed.  Stir in undrained pineapple.  Chill until partially set.  Fold in oranges; pour into 13x9x2″ dish or pan.  Chill until almost firm.  Beat whipping cream to soft peaks.  Set aside.  Beat pudding mix and milk until smooth; fold in whipped cream.  Spread over gelatin.  Chill 5-6 hours or overnight.  Serve on lettuce lined plate.

Sesame Pasta Chicken Salad

Sesame pasta

“The power to lead is the power to mislead, and the power to mislead is the power to destroy.” –Thomas S. Monson

 

This makes 10 servings

  • ¼ cup sesame seeds
  • 1 (16 ounce) package bow tie pasta (I would use lo mein noodles)
  • ½  cup (1/3 cup is plenty) extra virgin olive oil
  • 1/3 cup light soy sauce
  • 1/3 cup rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons white sugar (1 1/2 T is plenty)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 3 cups shredded, cooked chicken breast meat
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped green onion
  • Can add julienned carrots, blanched snow peas, water chestnuts, cashews

Directions

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente (firm but not hard). Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.

Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.  

Mexican Bean Salad

Did you ever stop to think, and forget to start again?  –A. A. Milne

Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10 ounce) package frozen corn kernels
  • 1 red onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 teaspoon chili powder

Directions

  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.