Salad Recipes

Great salad recipes have evolved because a salad is so much more than just lettuce with some dressing covering it. Salads can be cool or cold, warm or hot, and can be served as a side dish or the main meal. Different salads have uniquely different flavors, textures, and ingredients.

Classic potato salad and coleslaw are the perfect side dishes at picnics and barbecues. Waldorf salad and the colorful three bean salad are pretty additions at a party buffet table

We have dozens of delicious salad recipes from the all American potato salad and basic coleslaw to salads from other countries. Greek Salad, Antipasto Salad, and German potato salad have their roots in far away lands. Broccoli salad, Cajun coleslaw and California chicken salad are good old USA variations of their basic salad recipe counterparts.

Even fruits take center stage in some salad recipes, ending a meal on a lighter note with amazing flavor. Autumn fruit salad uses fruits found at the fall harvest, while the classic fruit salad recipe uses the abundance of summer fruit to create a colorful and flavorful salad. Ambrosia salad is a favorite anytime; its nostalgic appeal is a hit at any gathering.

Try a new salad recipe or any of the classics. With so many to choose from you'll be creating create fresh, flavorful salads no matter what the occasion.

Potato Salad Recipe

Potato Salad

Potato salad is a food that is served everywhere. It can be found on the restaurant menu, in the deli, purchased in containers at the supermarket and even homemade. We all have our favorite's potato salad.

This potato salad recipe is best when made the night before, allowing the flavors have time to mix and marinate.

If this isn't the recipe you need for your picnic or barbecue, we have 50 more salad recipes for you to choose from. Everything from different versions of potato salad, to fruit salads to coleslaw and salads you may have never heard of but will wow the crowd with. Go to the Salad Recipes section to get those delicious recipes!

Potato Salad


8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 Tablespoons cider vinegar
2 Tablespoons sugar
1 Tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1/2 cup finely chopped onion
5 hard-boiled eggs, chopped


1. Place diced cooked potatoes in a large bowl.

2. Mix mayonnaise, vinegar, sugar, mustard, salt, garlic and pepper in another bowl.

3. Add this mixture to the potatoes.

4. Add celery and onions, mix well.

5. Stir in chopped eggs.

6. Sprinkle paprika on top before serving.

Pasta Salad Recipe


This is a tasty, easy, Italian/American pasta salad recipe. The spiral shaped pasta holds the flavor of the dressing in all those little rings. The dressing is loaded with zesty flavor that mixes perfectly with the vegetables.

Sure to be a hit with any meal, this pasta salad is expecially perfect for picnics and barbecues.

Pasta Salad


Salad Ingredients:

2 cups cooked rotini pasta, drained (about 1 cup uncooked)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup cubed provolone cheese
1 carrot, cut into julienne strips
1/4 cup minced red onion
1 (2 1/4 oz.) can sliced pitted black olives
1/4 pound salami, chopped

Dressing Ingredients:

1/3 cup extra virgin olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon sugar
1/2 teaspoon dry mustard
3 to 4 Tablespoons finely chopped fresh basil, or to taste


1. Combine pasta, red pepper, green pepper, cheese, carrot, onion, olives and salami in a large bowl.

2. Thoroughly mix the olive oil, vinegar, salt, pepper, sugar, mustard and basil in a small bowl.

3. Pour dressing mixture over pasta. Toss to coat.

4. Cover and refrigerate at leat 3 hours before serving.




Fruit Salad Recipe


A favorite at picnics and cookouts, this fresh fruit salad recipe is a classic side dish to the tangy, salty main entrees.

Fresh summer fruits go perfectly with the Fruit Cream Dressing, making a luscious dessert that's easier on the waistline than traditional fat loaded cakes or pies.

Fruit Salad


2 cups fresh seedless grapes , whole or cut depending on size
4 cups melon balls, cantaloupe or honeydew
4 cups nectarines or peaches, peeled & sliced
2 cups fresh blueberries
2 cups fresh strawberries
2 cups fresh pineapple chunks
1 cup sliced kiwi fruit


1. Combine all fruits and chill.

2. Serve with Fruit Cream Dressing (recipe below).


Fruit Cream Dressing:


1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
Juice from 1 lemon
Pineapple juice


1. Soften cream cheese, whip with powdered sugar.

2. In a separate bowl, combine whipping cream and sugar together, whip until it forms soft peaks.

3. Combine beaten cream cheese, whipped cream, and lemon juice; continue to beat, adding just enough pineapple juice to achieve desired consistency.

4. Serve with fresh fruit salad.





Macaroni Salad Recipe


A great macaroni salad recipe to serve at any potluck, BBQ, or picnic; this is a classic. With hard-boiled eggs and a whole pound of elbow macaroni it makes enough to satisfy a crowd. The chopped pepper and celery contribute that nice crunch.

The combination of the mayonnaise and yellow mustard give this incredibly tasty macaroni salad the right amount of creaminess without it being too heavy.

If this isn't the recipe you need for your picnic or barbecue, we have 50 more salad recipes for you to choose from. Everything from different versions of potato salad, to fruit salads to coleslaw and salads you may have never heard of but will wow the crowd with. Go to the Salad Recipes section to get those delicious recipes!

Macaroni Salad


1 pound cups uncooked elbow macaroni
6 hard-cooked eggs, chopped
3 stalks celery, chopped
1 green or red bell pepper, chopped
4 cups real mayonnaise
3 Tablespoons prepared yellow mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder


1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

2. In a large bowl, stir together the eggs, celery, and pepper.

3. In a small bowl, stir together the mayonnaise, mustard, pepper, salt and onion powder.

4. Combine in the bowl with the eggs and vegetables, and stir in macaroni until well blended.

5. Cover and chill for at least 1 hour before serving.





Taco Salad Recipe


Taco salad recipes have become more popular as tortillas have become a regular in our homes and at our table. Readily available, they are made with either flour or corn meal.

This taco salad recipe is an easy, quick and healthy alternative to those pricey fast food dinners. It is sure to be a hit with your family, especially the older kids!

Taco Salad


1 pound lean ground beef
1 package taco seasoning mix
1/4 cup water
1 large head romaine lettuce, torn into pieces
1 1/2 cups chopped tomatoes
1 cup shredded cheddar cheese
2 cups tortilla chips, coarsely crushed
1/2 cup sour cream
2 Tablespoons salsa


1. Brown ground beef in large nonstick skillet sprayed with cooking spray on medium-high heat; drain.

2. Add taco seasoning mix and water to the ground beef; mix well.

3. Bring to boil. Reduce heat to medium-low; simmer 3 min.

4. Divide lettuce among four plates. On each plate, place in even amounts, the meat mixture, tomatoes, cheese and tortilla chips.

5. Top with sour cream and salsa.





Broccoli Salad Recipe


Broccoli with its anti-cancer compounds is healthiest when consumed uncooked. However, it had been suggested that blanching the florets for a minute would still keep it firm while taking away that raw flavor.

This tasty broccoli salad recipe is a stunning addition to any main entrée. A favorite at picnics and barbecues, it's easy to make and filled with flavor and texture. If you mix this the night before, all the flavors can cure for the best taste.

Broccoli Salad


1 large head broccoli, broken into small flowerettes
1 medium onion or about 1/2 cup chopped onion
8 to 10 slices bacon
1 cup mayonnaise
1/4 to 1/2 cup sugar
2 to 3 Tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (optional)



1. Cut bacon into bits and fry crisp.

2. Mix together mayonnaise, sugar, vinegar, bacon, raisins and nuts (if using).

3. Pour over broccoli and onions. Mix well.

4. Let stand at least 1 hour or more before serving.




Tuna Salad Recipe


We all know the basic tuna salad recipe. Drain tuna; add mayo, salt and pepper. This recipe takes that tuna salad to another level. Its addition of hard-boiled eggs, relish, Dijon mustard and hot sauce, no longer is this your boring tuna salad sandwich.

Louisiana Hot sauce is the original hot sauce that has a moderate heat level so it's great for those with a lower tolerance.

Tuna Salad


3 eggs, hard-boiled and chopped
2 Tablespoons dill relish
2 Tablespoons mayonnaise
1 teaspoon Louisiana hot sauce
2 teaspoons Dijon mustard
6-1/2 oz. can tuna, drained


1. Combine eggs and dill relish.

2. Add the rest of the ingredients except tuna, and mix well.

3. Add tuna. If the mixture is dry, add some more mayonnaise.




Cucumber Salad Recipe


This cucumber salad recipe is a favorite salad at family gatherings. It's so light and refreshing and is a great topping to burgers in pita pockets. If eaten that way, it does get messy so grab a few extra napkins.

The combination of the cucumber and onions add that crunchy, succulent flavor to any palate, and is so easy to make. If you like to add more color and flavor, throw in a few halved cherry tomatoes.


1 medium cucumber, sliced
1 medium onion, sliced
2 teaspoons salt
2 Tablespoons sugar
2 Tablespoons vinegar
1 cup cold water
1/4 teaspoon pepper


Mix all ingredients together and chill before serving





Egg Salad Recipe


Satisfaction can be found in a great egg salad recipe. There is nothing more satisfying or filling than an egg salad sandwich. Sure everyone moves away from you in the lunchroom, but secretly they all want a bite.

This recipe is your basic egg salad recipe. Everyone has their own favorite additions like olives, a slice of tomato, pickles, fresh or dried dill. Whatever yours is, throw it in and enjoy!

Egg Salad



1/2 cup mayonnaise
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs,chopped
1/2 cup finely chopped celery
lettuce leaves or bread


1. In a bowl, combine mayonnaise, onion, salt and pepper.

2. Stir in eggs and celery. Cover and chill.

3. For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread.



Waldorf Salad Recipe

Waldorf Salad

This Waldorf salad recipe is an all time favorite. The combination of the tart Granny Smith apples, the sweet raisins and the crunch of the chopped walnuts is heavenly.

Made famous by the elegant Waldorf Hotel, this is a wonderfully easy recipe that adds a touch of class to any meal.

Waldorf Salad


1 cup granny smith apples, chopped
1 Tablespoon lemon juice
1 cup celery, chopped
1/4 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts


1. Sprinkle apples with lemon juice after they are cut.

2. Add all other ingredients.

3. Toss to coat all pieces with mayonnaise.

German Potato Salad Recipe

German Potato Salad

This German potato salad recipe is probably the most famous and favorite of all variations of potato salad. The main ingredient difference is the addition of the crispy bacon.

This recipe also calls for more vinegar than the traditional potato salad recipes, and really should be served warm. A side dish that's both sweet and tangy, it's great for the colder months, perhaps for an Oktoberfest of your own.

German Potato Salad


1 pound bacon
2 medium onions, chopped
3/4 cup sugar
1 Tablespoon salt
2 teaspoons celery seed
1/2 teaspoon pepper
1 cup vinegar
1/2 cup water
12 cups potatoes, cooked and diced


1. Cook bacon until crisp; drain (reserving 1/2 cup fat), and crumble.

2. Cook onion in fat until just tender. Blend in sugar, salt, celery seed, and pepper to taste. Add vinegar and water. Cook and stir until thickened and bubbly.

3. Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices.

4. Garnish with parsley. Can be served warm or chilled. Serves 16.

Greek Salad Recipe

Greek Salad

This Greek salad recipe is a true Greek salad. With a light combination of tomatoes, onions, cucumbers, bell peppers, olives and of course, Feta cheese.

Serve with grilled pita bread for a Mediterranean inspired feast.

Greek Salad



6 Tablespoons extra virgin olive oil
3 Tablespoons lemon juice
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon freshly ground black pepper, and extra for garnish
1 teaspoon dried oregano


6 tomatoes, cut into wedges
½ red onion, sliced into rings
1 cucumber, halved lengthwise and sliced
1 green pepper, sliced thin
8 ounces feta cheese, crumbled
32 kalamata olives


1. Combine the olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl.

2. Place all the salad ingredients into a large bowl.

3. Pour the olive oil dressing over the salad and toss gently to combine just before serving.

Caesar Salad Recipe


There are several different stories on how Caesar salad got its name. Most famous is that the salad is named after its founder, Caesar Cardini. After a mad rush at his restaurant, he had to make due with what was left, and hence Caesar salad was born. In 1948 the Cardini family trademarked the original recipe. Curiously, the original recipe never included anchovies.

Now served at restaurants nationwide topped with grilled chicken, steak or shrimp we've all welcomed Mr. Cardini's creation to our table. This Caesar salad recipe would have received his stamp of approval.

Caesar Salad


20 large romaine leaves
1 head lettuce
1 cup French bread, cut 1/2 inch cubes
1 garlic clove
1 egg
1/4 teaspoon salt
1/2 teaspoon lemon juice
1/4 cup olive oil
1/2 teaspoon Worcestershire sauce
1/4 cup grated Romano cheese
fresh ground pepper to taste


1. Wash and dry lettuce. Wrap and refrigerate.

2. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt.

3. Mash garlic into side of large salad bowl.

4. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork.

5. Add salt. Add lemon juice, olive oil and Worcestershire. Mix well (makes about 1/2 cup dressing.)

6. Add lettuce leaves, tossing to coat thoroughly. Add Romano and pepper. Toss again.

7. Garnish with French bread croutons. Makes 2 servings.


Shrimp Salad Recipe

Shrimp Salad

The addition of shrimp makes any dish more elegant and tasty. This shrimp salad recipe is easy to make and can be doubled or tripled for larger gatherings.

Serve on a bed of lettuce and tomatoes, or on your favorite thick crusted bread for a hearty sandwich.

Shrimp Salad


1 pound shrimp, peeled and deveined
2 hard-cooked eggs, chopped
1/2 cup celery, thinly sliced
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon onion powder
salt and pepper to taste


1. Parboil shrimp in a small saucepan of salted boiling water until pink.

2. Strain shrimp and rinse in very cold water.

3. In a small bowl, mix the shrimp, eggs, celery, mayonnaise, mustard, onion powder, salt and pepper.

4. Chill in the refrigerator at least 1 hour.

Seven Layer Salad Recipe


This picnic staple is a colorful addition to any table. With seven layers of delicious ingredients, there's something for everyone.

Any of the vegetable ingredients can be replaced with a favorite of your own. Celery, carrots, radishes and cucumbers are a few other choices that work just as well.


Seven Layer Salad


1 cup chopped green peppers
1 cup tomatoes, diced
1 cup chopped onions
1 pound bacon, cut into 1-inch pieces, cooked
1 package (10 oz.) frozen peas, thawed
1 cup mayonnaise
1 cup cup shredded cheddar cheese


1. In a large bowl layer the peppers, tomatoes, onions, bacon and peas.

2. Spread mayonnaise over peas, completely covering top of salad and sealing to edge of bowl.

3. Sprinkle with cheese as the final layer.



Ambrosia Salad Recipe

Ambrosia Recipe

Nectar and Ambrosia; food of the gods. In classic mythology only gods were able to consume them. Some believed that if you ate and drank these that you could live an immortal life, then again, some believed that you would immediately perish. Lucky for us, they were wrong.

Most popular in the South, this sweet concoction has basically stayed the same and regained popularity in the 1960s. The key to making true Ambrosia Salad is the coconut. Serve this refreshing, light, sweet ambrosia salad recipe any time of the year.


2 cans mandarin oranges, drained
2 cans crushed pineapple, drained
1 cup maraschino cherries
1 container frozen whipped topping, thawed
2 cups shredded coconut
2 cups miniature marshmallows


1. In a large bowl, combine the oranges, pineapple, cherries, whipped topping, coconut, and marshmallows.

2. Mix together well and chill 1 hour before serving.

Cobb Salad Recipe


This Cobb salad recipe is true to its historic roots. Cobb salad was named after its creator Bob Cobb who owned the famous restaurant, The Brown Derby, in Hollywood California. Legend has it that one night he was looking for a midnight snack, pulled whatever he had in the fridge out, various greens, tomatoes, chicken, hard-boiled eggs, avocados, and cheese. He started chopping, topped it with bacon.

Some say it could have gone unnoticed if it wasn't for Sid Grauman, the man behind the intricate Chinese Theatre, who started to request the Cobb salad. The salad and its name went down in history.

Cobb Salad


Salad Ingredients:

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch curly endive
1/2 head romaine lettuce
2 Tablespoons chives, minced
2 medium tomatoes, peeled, seeded, diced
1 whole boneless skinless chicken breast, cooked and diced
6 bacon slices, cooked and diced
1 avocado, peeled and diced
3 hard-boiled eggs, diced
1/2 cup Roquefort cheese, crumbled

French Dressing Ingredients:

1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 garlic clove, minced
1/4 cup olive oil
3/4 cup vegetable oil


1. Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives.

2. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.

3. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill.

4. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.


Carrot Raisin Salad Recipe

Carrot Salad

Nutritious, crunchy, and delicious are just a few adjectives to describe this carrot raisin salad. Pineapple chunks and juice create a wondeful texture.

The raisins add just the right amount of sweetness in this menagerie of flavors. Enjoy this refreshing side salad with your favorite sandwich.

Carrot Raisin Salad


2 pounds carrots, peeled and shredded
1 cup drained pineapple chunks
1 cup mayonnaise
1 cup raisins, plumped in water and drained
1/4 cup powdered sugar


1. Combine all ingredients, mix well and chill.

Ramen Noodle Salad


Ramen noodle salad is one of those highly requested pot luck recipes. Inexpensive ramen noodles make a wonderful addition to this salad, also known as Oriental Coleslaw.

The toasted almonds and seeds, along with the balsamic vinegar (a beloved dressing of many, with its dark complex flavors) add even more taste.

Ramen Noodle Salad


1/2 head green cabbage, chopped
1/2 carrot, shredded
4 green onions, chopped
1 package ramen noodles (Oriental flavor)
2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds

Dressing (whisk or shake together):

1/2 cup salad oil
3 Tablespoons balsamic vinegar
3 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
Flavor packet from ramen noodles


1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool.

2. Combine cabbage, carrots and onions.

3. Break up noodles and add to vegetables.

4. Shortly before serving, add nuts or seeds and the mixed dressing; toss well.



Mustard Potato Salad Recipe

Mustard Potato Salad

This is a potato salad recipe that drops the dominating mayonnaise flavor to the background, while the usually hushed mustard stars center stage. The egg salad helps support the pungent flavor of mustard and contributes its own creaminess to the potato salad.

Mustard comes in so many different varieties. Be it spicy brown, Dijon, mellow yellow, or one of less common; the choice is yours.

Mustard Potato Salad


2 cups diced peeled potatoes (about 1 lb.)
1 recipe Old-Fashioned Egg Salad (below)
1/4 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon dried minced onion
1/4 teaspoon salt
lettuce leaves
sliced radishes (optional)

Old-Fashioned Egg Salad Ingredients:

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, chopped
1/2 cup finely chopped celery
lettuce leaves or bread


For egg salad:

1. In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper.

2. Stir in eggs and celery. Cover and chill.

For potato salad:

1. In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool.

2. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes.

3. Cover and chill.

Serve on lettuce leaves; garnish with radishes, if desired.

Antipasto Salad Recipe

Antipasto Salad

The word Antipasto literally translates to appetizer. We know this to mean a cold appetizer. Anti means before, and pasto, means meal. The word salad in history meant salt. Now we know it as a cold dish of various chopped ingredients usually containing a leafy green vegetable, though not always the case such as this.

This antipasto salad recipe with the addition of the cheese tortellini is a hearty, robust food that is much more than just an appetizer or accompaniment. Serve with Brushetta, a great way to satisfy those salt cravings.

Antipasto Salad with Tortellini


2 packages (9 ounces each) of refrigerated cheese tortellini (cooked, drained and rinsed)
1 package Mozzarella cheese, cubed
1 large green pepper, chopped
2 cups cherry tomatoes, halved
1 can (2.25 oz.) sliced pitted ripe olives, drained
1 cup cubed pepperoni
1 cup Italian dressing


1. Combine all ingredients except Italian dressing in large bowl.

2. Add dressing; toss to coat.

3. Cover and refrigerate several hours or until chilled.

KFC Coleslaw Recipe


So you wish you could duplicate that wonderful, crunchy, sweet coleslaw recipe you can only get at your local KFC? With this recipe you can. It uses buttermilk, sugar and a hint of Tabasco to give it that distinct flavor.

If you don't have buttermilk on hand there is an easy substitution; add 1 Tablespoon of white vinegar to 1 cup of milk. Let stand for 5 minutes to let the acid mix with the milk before adding to recipe.

KFC Coleslaw


1 head cabbage, shredded
1/4 cup sugar
1 cup carrots, shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon celery seed
2 drops Tabasco sauce
3 Tablespoons dry minced onions


1. Slice cabbage paper thin, and toss lightly with sugar and shredded carrots.

2. Sprinkle with salt and pepper. Pour milk over all. Cover and refrigerate for about 15 minutes.

3. Meanwhile, combine mayonnaise (not salad dressing), buttermilk, celery seed, Tabasco and minced onion.

4. Mix well with cabbage mixture.

5. Refrigerate again at least an hour before serving.



4th of July Jello Salad Recipe

Jello Salad

What could be more American than a colorful Jello Salad recipe on the 4th of July?

The deep crimson color of the raspberry gelatin, the creamy white mixture of cream cheese and vanilla (and let's not forget the dark cerulean of the blueberries) make this truly an eye-catching patriotic dessert that tastes equally as good as it looks.

Not only reserved for the 4th of July, this dessert makes an impressive statement on any national holiday, like Memorial Day or Labor Day.

Jello Salad


2 packages raspberry gelatin powder
2 cups boiling water
1 packet plain gelatin powder
1 cup cold water
1 cup half and half
1 cup sugar
8 ounces cream cheese
1 teaspoon vanilla extract
1 1/2 cups blueberries (canned)


1. Dissolve 1 package raspberry gelatin in boiling water. Pour into 9 x 13 x 2-inch pan. Chill until firm.

2. Combine packet of unflavored gelatin with cold water; set aside.

3. Mix half and half with sugar in a saucepan; bring to a boil. Remove from heat.

4. Add softened cream cheese to the half and half mixture, beat until very smooth.

5. Add vanilla extract and unflavored gelatin mixture to the cream cheese mixture. Stir until gelatin is dissolved.

6. Cool, and then pour over the chilled layer. Chill until firm.

7. Drain blueberry juice into a small bowl, set aside the blueberries. Add enough water to blueberry juice to make 2 cups liquid.

8. Bring the blueberry juice to a boil. Add remaining raspberry gelatin package; stir until dissolved. Cool this mixture then stir in blueberries.

9. Pour this mixture over cheese layer and chill until firm. Decorate with sliced strawberries and a few reserved blueberries if desired.

Ham Salad Recipe


This ham salad recipe sure brings back memories. The unmistakable taste of the smoked ham combined with the crunch of the pickle relish has that classic salty and sweet combination we frequently crave.

The bell pepper, celery and onion add even more flavor and color, and make it chunky so it can be served on a bed of lettuce, if desired, to have that “bite. Ham salad is a great use of leftovers from your ham recipes and a great salad to bring to a picnic.

Ham Salad


2 cups mayonnaise
1 cup sweet pickle relish
2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds ham, smoked boneless (about 6 cups), finely diced
1 medium onion, finely diced (about 1/2 cup)
1 small green bell pepper, cored seeded (about 1 cup), finely diced
2 stalks celery, finely diced (about 1 cup)


1. Stir the mayonnaise, relish, salt, and pepper in a large mixing bowl until blended.

2. Add the remaining ingredients and toss until coated.

3. Store the salad, covered, in the refrigerator.




Classic Crock Pot Recipes