1 (3 oz) lemon jello
1 cup boiling water
1 (14 oz) can crushed pineapple, with juice
1 cup whole cranberry sauce
1/2 cup celery, chopped fine

Combine jello and water; stir to dissolve. Add pineapple. Chill until syrupy. Fold in celery and sauce. Pour into bowl or mold and chill.

Printable Version

The post Cranberry Salad appeared first on The Cowley Cookbook.

1 can crushed pineapple
1 box instant pistachio pudding

Mix well.  Add:

1 tub Cool Whip
1 package fruit-flavored mini marshmallows

Mix with pineapple mixture. Refrigerate at least 2 hours.

Printable Version

The post Watergate Salad appeared first on The Cowley Cookbook.

3-4 cooked chicken breasts
3/4 cup diced celery
2 T dried parsley
1/4 cup chopped onion
1/2 tsp salt
1/2 to 1 cup seedless red grapes, cut if half
1/2 cup mayonnaise
1/2 cup sour cream
1 T lemon juice
1 tsp powdered ranch mix
1/2 tsp pepper

Mix sauce together. Cut up grapes and chicken. Mix all ingredients together and serve with rolls or in pita bread.

Printable Version

The post Chicken Salad appeared first on The Cowley Cookbook.

2 small packages vanilla pudding (dry)
1 cup buttermilk
8 oz Cool Whip
1 package small marshmallows
1 can mandarin oranges, drained
1 ca pineapple chunks, drained
1/2 cup coconut
fudge striped cookies

Break up cookies and mix in all ingredients before serving.

Printable Version

The post Fudge Stripe Cookie Salad appeared first on The Cowley Cookbook.

Cook and drain one package shell macaroni.  Chop:

2 bell peppers
1 dill pickle
1 can pimentos

Stir in with mayo and 2 t. each garlic and onion powder.  Stir in one package petite peas (green) frozen.  Salt and pepper to taste.

Chill several hours.

Printable Version

The post Maryann’s Macaroni & Pea Salad appeared first on The Cowley Cookbook.

4 cups cooked pasta wheels
rib celery, sliced thin
raw carrot, scrubbed and sliced into thin match sticks
medium onion, chopped
1/2 green pepper, chopped
5 radishes, sliced thin
can (6 1/2 oz) drained tuna (water packed)
3/4 cup dressing (see recipe, below)

Toss all ingredients in a large salad bowl and chill.  Salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor.  This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it seashell salad, etc.

Dressing:

1 cup extra-virgin olive oil
2 tsp honey
2/3 cup brown rice vinegar
freshly ground pepper or 1 tsp salt
1 garlic clove, mashed

Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. makes a little less than two cups.

Printable Version

The post OK Corral Salad appeared first on The Cowley Cookbook.

2 cups crushed pretzels
6 T oleo, melted
3 T sugar plus 1/4 cup sugar
8 oz. cream cheese, softened
1 (12 oz) whipped topping
1 (3 oz) package strawberry jello
1 1/2 cup boiling water
1 1/2 cup chopped, unpeeled red apples
3/4 cup chopped walnuts

Mix melted oleo and 3 T sugar with crushed pretzels. Spread evenly in bottom of 13 x 9 x 2″ glass baking dish. Bake 8 minutes at 375 degrees. Cool completely.

Using mixer at medium speed, beat cream cheese and 1/4 cup sugar.  Add whipped topping, beat until well blended. Spread over cooled pretzel layer. Refrigerate.

Mix gelatin and boiling water. Chill until it starts to thicken. Stir in apples and nuts. Spoon over cream cheese layer. Chill.

Printable Version

The post Pretzel Salad appeared first on The Cowley Cookbook.

The post Cherry Salad appeared first on The Cowley Cookbook.

1 cup walnut halves
1/2 cup mayo
1/4 cup plain yogurt
1 tsp prepared mustard
pinch of dry mustard
juice of 1/2 lemon
4-6 tart apples, peeled, cored and diced (2 cups)
1-2 cups finely diced inner ribs celery (white part only, leaves reserved)
salt and freshly ground pepper
2 bunches tender greens such as arugala, baby kale or pepper cress, washed and dried
2 T olive oil
1 T fresh lemon juice

Preheat oven to 325 degrees. Spread walnuts on baking sheet and toast in oven for 4-5 minutes until aromatic and lightly toasted. Let cool.

Combine mayo, yogurt, both mustards and the lemon juice in a large bowl. Fold in the apples and diced celery; season with salt and pepper.

Put the salad greens in a large bowl. Add the olive oil and lemon juice. Season with salt and pepper; toss well. Divide the greens among four plates.  Spoon apple mixture onto greens and sprinkle with the toasted walnuts and reserved celery leaves.

Serves 4.

Printable Version

The post Waldorf Hotel Waldorf Salad appeared first on The Cowley Cookbook.

1 boiled and boned hicken
1 package slivered almonds (toasted 10 minutes)
grapes (green and red)
1 can water chestnuts
celery
1 cup mayonnaise (do not substitute)
1 can chunk pineapple
2 T Worcestershire sauce
1 can mandarin oranges
1/2 tsp seasoning salt

Printable Version

The post Chicken Salad appeared first on The Cowley Cookbook.