Chicken Salad
Coke Salad
3 ½ 1 2 ½
1 1 1 1
cups chicken, cubed red onion, chopped package green grapes, sliced in half avocados, peeled and cubed cup walnuts
Salad Dressing: ¼ cup rice vinegar 2½ tablespoons orange marmalade ¼ cup extra virgin olive oil ½ teaspoon smoked paprika 1 tablespoon water 1 teaspoon honey 1 tablespoon parsley 1-2 dashes pepper 1 dash salt Combine the chicken, red onion, grapes, avocado and walnuts in a large bowl. Drizzle the dressing on the mixture to your liking and toss gently. Cook’s note: the dressing is also good brushed on steaks or ribs and chicken while cooking. Karen Turnquist Cullman EC
Roasted Cauliflower Summer Salad 1 12-ounce bag cauliflower, chopped (or chop your own into small pieces) 1 cup grape tomatoes, sliced in half 1/2 cup Kalamata olives, sliced 2 tablespoons capers 1/4 cup fresh parmesan, grated Handful fresh basil leaves, chopped Olive oil Salt and pepper, to taste Red pepper flakes, optional Preheat oven to 350 degrees. Place chopped cauliflower on a baking sheet and drizzle with olive oil. Season to taste with salt and pepper. Roast cauliflower approximately 20-30 minutes, or until cauliflower is slightly golden. Add cooked cauliflower to a large serving dish and add the other ingredients. Season with salt and pepper to taste. Kathy Phillips Wiregrass EC
large box cherry Jell-O 8-ounce package cream cheese 20-ounce Coca-Cola large can crushed pineapple, drained but reserve juice 1 large jar maraschino cherries, sliced, drained and reserve juice 1 cup pecans, chopped Pour reserved cherry juice and reserved pineapple juice in a pan and bring to a boil. Pour over Jell-O. Allow to cool. With an electric mixer, combine Coke and cream cheese. Mix Jell-O with cream cheese and Coke. Stir in pineapple, cherries and pecans. Refrigerate until set. Mary Grace Miller North Alabama EC
Fresh Apple Salad 2 large red apples, unpeeled 1 20-ounce can pineapple chunks, reserve juice for dressing 2 cups seedless green grapes 1½ cups toasted pecans 1-2 teaspoons poppy seeds Make dressing first. Chop apples and grapes (green apples and red grapes also work.) Toast the pecans and cool. Mix apples, pineapple chunks, green grapes and poppy seeds. Pour in prepared dressing and mix well. Top with pecans. Dressing: Pineapple juice reserved from salad ¼ cup margarine ¼ cup sugar 1 tablespoon lemon juice 2 tablespoons cornstarch + 2 tablespoons water 1 cup mayonnaise or ½ cup mayonnaise and ½ cup plain yogurt Combine pineapple juice, margarine, sugar and lemon juice in a small sauce pan, heating to a boil. Combine cornstarch and water to make a paste and add to hot mixture. Cook until thick and smooth. Chill completely, then stir in mayonnaise or mayonnaise and yogurt.
Strawberry Delight 1 21-ounce can strawberry pie filling 1 20-ounce can crushed pineapple, well drained 1 can Eagle brand sweetened condensed milk 1 large Cool Whip 1 cup pecans, chopped Mix all ingredients together and chill. Mary Grace Miller North Alabama EC
Italian Tortellini Salad ¼ 3 1 1 5 1 1 1 ½ 1 ¼
cup vegetable oil tablespoons apple cider vinegar packet dry Italian salad dressing mix teaspoon basil cups cheese filled tortellini, cooked 15-ounce can kidney beans, well drained 8-ounce jar marinated artichoke hearts, undrained cup celery, thinly sliced cup green bell pepper, diced can sliced black olives, drained cup green onion, chopped
In a large bowl, whisk together oil, vinegar, basil and Italian dressing mix. Add remaining ingredients and toss until all ingredients are well coated. Cover and chill at least 2 hours or overnight. Makes up to 7 cups salad. Judy Kennett Sand Mountain EC
Italian Tortellini Salad
Joyce Gibson Tombigbee EC 46 JUNE 2022
AL STATE JUN22.indd 46
www.alabamaliving.coop
5/16/22 4:59 PM
