Tag Archives: salad

Watergate Salad


1 can (20 oz.) crushed pineapple, in juice, undrained
1 pkg. (3.4 oz.) Jell-O Pistachio Flavor Instant Pudding
1 1/2 cups thawed Cool Whip Whipped Topping
1 cup jet-puffed miniature marshmallows
1/2 cup chopped pecans


Combine ingredients and stir.

Refrigerate 1 hour.


Deluxe Cheeseburger Salad

Yield: 6 servings


4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
3/4 lb (350 g) 95% lean ground beef
1/2 cup (125 mL) sliced dill pickles
3/4 cup (175 mL) ketchup
1 tbsp (15 mL) yellow mustard
8 cups (2 L) thinly sliced romaine lettuce
1 cup (250 mL) shredded cheddar cheese


Preheat oven to 425F (220C). Slice bun tops into 1/4-in. (6-mm) strips. (If bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8-10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely.

Cut onion in half crosswise using Utility Knife. Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with adjustable slicing blade on thin setting. Cut tomatoes lengthwise into quarters and slice crosswise. Set onion and tomatoes aside.

Cook ground beef in (8-in./20-cm) Saute Pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles using Nylon Turner. Meanwhile, chop remaining onion half using Food Chopper. Finely dice pickles using Utility Knife.

In Classic Batter Bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked beef; mix well using Small Mix ‘N Scraper.

To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.

Cucumber Caprese Salad


6 cups 1″ vine-ripened tomatoes
2 cups 1/2″ diced fresh mozzarella cheese
3 cups 1/2″ diced and peeled cucumber
1/2 cup torn basil
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
1 tsp. kosher salt
1/4 tsp. crushed red pepper


Place tomatoes, cucumbers and mozzarella into a large mixing bowl or large salad bowl.

Season with salt and crushed red pepper.

Toss gently to combine.

Slowly whisk the olive oil into the balsamic vinegar in a separate bowl, creating a vinaigrette. Pour the vinaigrette over the tomato mixture and toss gently to combine.

Just before serving, add the torn basil and toss with a light hands.

German Cucumber Salad


2 large cucumbers, peeled and thinly sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced

For the Dressing:

1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste


Place the cucumbers, onions and tomatoes in a large bowl. Set aside.

In a small bowl, whisk together all dressing ingredients.

Pour over salad mixture. Toss to coat well.

Chill at least 2 hours before serving

Pina Colada Fluff


1 3.4 oz vanilla instant pudding mix
1 20 oz can crushed pineapple (do not drain!)
1 8 oz container Cool Whip (I used lite) – thawed
1 tsp rum extract
2 cups miniature marshmallows
1 cup shredded sweetened coconut
1/2 cup chopped nuts (your favorite)


Combine pudding mix and the entire can of crushed pineapple in a large bowl.

Stir until completely combined.

Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts,

Chill until ready to served

Berry Cheesecake Salad


1 (8 ounce) cream cheese, softened
1/2 cup sugar
8 oz cool whip, thawed*
6 cups berries:
3 cups strawberries, sliced
1 cup blackberries
1 cup blueberries
1 cup raspberries


In a large bowl, beat together cream cheese and sugar until smooth and creamy. Fold in the thawed cool whip.

Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

Pecan Chicken Salad


4 cups chicken breast chopped or 2-15oz. cans
1 1/2 cups sliced seedless grapes (red or white)
3/4 cup chopped celery (if this is a little too much, reduce to 1/2 cup or less)
1 Tbs sugar
1 Tbs Worcestershire sauce
1 Tbs lemon juice
3/4 cup pecans
1 cup mayonnaise


Mix all ingredients and stir together.