Your Produce Man - Produce News

YOUR PRODUCE MAN’S
VIEWER SALAD RECIPES

SPINACH SALAD By Kathy Coder; Gothenburg, NE
Ingredients - Salad
1 bunch Spinach (leaves only; wash well)
1 bunch Romaine Lettuce (bite size pieces)
1 head Iceberg Lettuce (bite size pieces)
½ lb Bacon (fried and crumbled)
Ingredients – Dressing
¼ cup Sugar
1/3 cup Cider Vinegar
1 cup Salad Oil
1 tsp Dry Mustard
1 TBS Dried Grated Onion
1 TBS Poppy Seeds
1 ½ cup Cottage Cheese
Instructions

In a large bowl, mix the dressing ingredients.

Add crumbled bacon into dressing. Refrigerate until ready to serve.

Toss with salad greens and serve.
NOTE: You could add sliced cooked chicken or pork.

CHRISTMAS RED & GREEN SALAD By Mary Colby; Gothenburg, NE
Ingredients-Salad
1 bag Baby Spinach Leaves
1 bag Mixed Lettuce
1 ea Zucchini Squash (sliced thin)
1 ea Yellow Squash (sliced thin)
1 ea Red Onion (rings sliced thin)
¼ cup Mushrooms (sliced thin)
½ cup Cherry Tomatoes
¼ cup Olives (sliced)
¼ cup Greek pepperocini (sliced)
½ cup Greek Feta Cheese (crumbled)
Ingredients-Dressing
¼ cup Olive Oil
1 TBS Fresh Lemon Juice
2 tsp Lemon Pepper
2 tsp Dijon Mustard
½ tsp Garlic (minced)
¼ cup Rice Wine Vinegar
¼ cup Parmesan Cheese
Instructions

Combine all dressing ingredients in a shaker container. Shake to mix and set aside. (Refrigerate any dressing left over)

Mix Spinach Leaves, Mixed Lettuce, Zucchini Squash, Yellow Squash, Red Onion and Mushrooms.

Add all other Salad ingredients and toss lightly.

Add your dressing and toss lightly.
NOTE: Dice up some left over chicken or pork and add to your salad.

ORIENTAL SALAD By Mrs. Robert Turner; Lincoln, NE
Ingredients - Salad
2 pkg Ramen Noodles (beef – uncooked)
1 cup Toasted Almonds (slivered)
1 cup Salted Sunflower Seeds
2 bunch Green Onions (chopped)
2 pkg Coleslaw Mix
Ingredients-Dressing
½ cup Oil
½ cup Sugar
1/3 cup Vinegar
2 ea Flavor packs from Noodles
Instructions

Break up noodles while still in the packages. Mix the Salad ingredients and refrigerate.

1 hour before serving, mix the dressing. Toss lightly and serve.
NOTE: Dice up some left over chicken or pork and add to this salad.

MAUI LAUI SALAD By Levia Lyons; Central City, NE
Ingredients
½ cup Celery (diced)
1 can Mandarin Sections (drained)
¾ cup Raisins
½ cup Walnuts (chopped)
½ cup Miracle Whip
¼ cup Sugar
Instructions

Soak Raisins in Orange Juice until plump.

Add celery and Mandarin sections. Add plump raisins. Add walnuts.

Toss with Miracle Whip and sugar.
NOTE: You can use 4 or 5 fresh Mandarins. Make sure you take off all the white membrane and seeds.

SIMPLE SUMMER SALAD By Brenda Anderson; Syracuse, NE
Ingredients
1 bag Lettuce salad mix
1 bunch Green Onions (chopped)
3 – 4 ea Carrots (peeled and thinly sliced)
1 small bag Radish (thinly sliced)
3 – 4 stalks Celery (sliced)
1 ea Bell Pepper (diced)
Instructions

Toss all ingredients then grab your favorite salad dressing.
NOTE: Dice up some left over chicken or pork and add to your salad.

VERY SPECIAL COLESLAW By Clara Hamm; Odessa, TX
Ingredients-Salad
1 ea Shredded Coleslaw (16 oz)
3 TBS Sesame Seed
½ cup Almonds (slivered)
1 pkg Ramen oriental flavor noodles
4 ea Green Onions (chopped)
Ingredients-Dressing
2 TBS Sugar
½ cup Vegetable Oil
1/3 tsp Salt
1/3 tsp Pepper
3 TBS Vinegar
Instructions

Roast almonds and sesame seeds on a cookie sheet at 350 degrees for about 10 minutes. Let cool.

Mix dressing ingredients well.

Add Green Onions to Coleslaw mix. Then alternate adding dressing and flavor packet from Ramen noodles. Mix well and add almonds and sesame seeds.

Break up Ramen noodles before adding them to the salad.
NOTE: You will most likely want to add the noodles just before serving, so they stay crisp. You may even want to double the Ramen noodles and another additional flavor packet for more oriental flavor.

CARROT SALAD By Lillian Howvlez; Denton, NE
Ingredients
4 ea Carrots (peeled and grated)
2 ea Tart Apples (peel, coarsely grated)
½ cup Raisins
4 TBS Mayonnaise
¼ tsp Salt
OPTIONAL
½ cup Pineapple Pieces
¼ cup Celery (diced small)
Instructions

Combine carrots and apples. Add raisins, salt. Add pineapple and celery is desired.

Mix in Mayonnaise and chill.

BROCCOLI SALAD By Margaret Fink; Hebron, NE
Ingredients-Salad
4 cup Broccoli (bite size pieces)
½ cup Onion (diced)
½ cup Raisins
¼ cup Sunflower Seeds
3 TBS Bacon Bits
¼ cup Toasted almonds (slivered)
Ingredients-Dressing
1 cup Miracle Whip
1 TBS Vinegar
½ cup Sugar
Instructions

Mix dressing ingredients and set aside

Gently toss all salad ingredients. Add the dressing and toss. Serve.

CRANBERRY SALAD By Donna Lake; Lincoln, NE
Ingredients
1 pkg Cherry Jello
1 cup Boiling Water
1 can Whole Cranberry Sauce
½ cup Celery (diced)
½ cup English Walnuts
1 cup Sour Cream
Instructions

Stir Jello with water. Add cranberry sauce.

Let stand until starting to gel. Then add celery, walnuts and sour cream.

Refrigerate until thickened.

CRANBERRY CHERRY SALAD By Betty LaVelle; Hickman, NE
Ingredients
1 pkg Cherry Jello
1 can Cherry Pie filling
1 can Whole Cranberry Sauce
as needed Whipped Topping
Instructions

Prepare Cherry Jello as directed on package, less the 1 cup water. Add the Cherry Pie filling and 1 can Cranberry Sauce.

Stir so the Cranberries will be evenly distributed.

Chill until firm. Top with whipped topping and eat. YUM!

FAVORITE WALDORF SALAD By Jan Styskal; Friend, NE
Ingredients
3 ea Red Delicious apples (chopped)
1 ea Jonagold apple (chopped)
1 cup Red Seedless Grapes (sliced in half)
1 ½ cup Celery (sliced diagonally)
1 cup Walnut or Pecan pieces
2 6 oz cup of Non-fat, sugar free Black Cherry Yogurt (may not need it all)
1 ea Banana (sliced, with FruitFresh sprinkled on or soaked in lemon juice)
Instructions

Combine all, except banana. Chill. Add banana just before serving.