deli & meats

Recipes: Salads

Spinach Salad

1/3 c. ketchup
1/2 c. oil
1/2 c. vinegar
1/2 c. sugar
Water chestnuts
Spanish onion

Mix dressing well, toss with salad ingredients.

Ribbon Salad:

2 (3-oz.) pkgs. Cherry gelatin
1 c. pineapple juice
2 (3-oz.) pkgs. Lime gelatin
1 (8oz.) pkg. cream cheese
5 c. hot water
1 (lb. 4oz.) can crushed pineapple
4 c. cold water
1 (3-oz.) pkg. lemon gelatin
1 c. heavy cream, whipped
1/2 c. mini marshmallows (cut in pieces)    
1 c. mayonnaise

Dissolve lime gelatin in 2 cups hot water. Add 2 cups cold water. Pour into 14x10x2-inch pan.   Chill until set. Dissolve lemon gelatin in 1-cup hot water in top of double boiler. Add marshmallows and stir to melt. Remove from heat. Add 1 cup drained pineapple juice and cream cheese. Beat until well blended and stir in pineapple. Cool slightly. Fold in whipped cream and mayonnaise. Chill till thick. Pour in layer over lime gelatin. Chill until almost set. Dissolve cherry gelatin in 2 cups water. Add 2 cups cold water. Chill till syrupy. Pour over pineapple layer. Set.

Seven Layer Salad:

6 c. lettuce, chopped
Cover with Miracle whip 1/2
1 c. celery, chopped thick
1/4 to 1/2 c. onions, chopped
1 c. cheddar cheese, mild, grated
2 c. frozen peas, not thawed
1 pkg.   Good Seasons salad dry
Mix (Italian)

Layer first 4 ingredients in large bowl, sprinkle on dry dressing mix; spread on Miracle Whip to seal edges of bowl. Sprinkle with cheese, cover with saran wrap. Chill overnight, toss just before serving. Serve with bacon bits if desired. Thought: It is better to look ahead and prepare than to look back and regret.

Crunchy Coleslaw

6 c. shredded cabbage
1/4 c. vegetable oil
3/4 c. shredded, carrots
2 T. granulated sugar
6 green onions, chopped
2 T. red wine vinegar
1/2 c. sliced almonds
1/2 tsp. salt
1/2 c. lightly salted roasted Sunflower kernels
1/2 tsp. ground black pepper
1 (3-oz) pkg. chicken-flavored
Ramen noodle soup mix

In a large bowl combine cabbage, carrots, onions, almonds and sunflower kernels. In a small bowl, whisk seasoning packet from ramen noodles and remaining ingredients except noodles.   Pour oil mixture over cabbage mixture; stir until well coated. Crush ramen noodles and stir into cabbage mixture. Serve immediately. Yield: About 7 cups coleslaw.