Hearty salads for winter meals
Ft. Collins, Colo.
Although several types of lettuce are available in the produce departments all year, when the cold wind blows and the temps hover around single digits, we like heartier salads. These recipes can be made ahead and will keep for several days, ready to be served when the main course is done.
1 c. Sugar
3/4 c. Cider vinegar
1/4 t. Black pepper
1/2 c. Olive oil
1 Green pepper, chopped
1 medium Onion, chopped
1 c. Celery, chopped
1 (14.5 oz.) can Whole kernel corn, drained
2 c. Frozen peas
1 (14.5 oz.) can Black beans, drained
Mix together sugar, vinegar, pepper, and olive oil in a saucepan. Cook 5 minutes, stirring often until sugar dissolves; cool. Put the vegetables into a bowl. Stir in dressing. Cover and chill 8 hours. Serve with a slotted spoon. Yield: 8 cups
2 cups Fresh broccoli, cut into small pieces
2 Tbsp. Walnuts, chopped
2 Tbsp. Raisins
2 Tbsp. Mayonnaise
2 t. Lemon juice
2 t. Sugar
Mix broccoli, walnuts, and raisins in a small bowl. Combine mayonnaise, juice and sugar. Mix into salad. Cover and refrigerate 1 hour. Makes two servings.
2 (3 oz.) pkgs. Lime gelatin
1 c Boiling water
1 c. Crushed pineapple with juice
1 c. Evaporated milk
1-1/2 c. Cottage cheese
In a medium bowl, mix gelatin with water. Stir until dissolved. Mix in pineapple, milk and cheese. Pour into a 5 cup bowl; chill until thickened.
1 c. Sugar
1 c. Cider vinegar
1/2 c. Salad oil
6 pieces Celery, diced
1 small jar Pimiento, diced
1/2 c. Onion, chopped
2 cans French style green beans, drained
Salt and pepper to taste
Mix sugar, oil and vinegar together until sugar is dissolved. Mix celery, pimiento, onion and beans in a bowl; pour dressing over vegetables. Cover and refrigerate overnight.
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