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Cherry Ribbon Salad
Ingredients:
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1.
One 3oz package cherry gelatin
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2.
Two ¼ cups boiling water, divided
·
3.
One can 21oz cherry pie filling
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4.
One package 3oz orange gelatin
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5.
8oz pineapple tidbits with liquid
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6.
1 cup whipping topping
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7.
1/3 cup of mayonnaise
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8.
¼ cup chopped pecans
Directions:
In bowl dissolve cherry gelatin in 1¼ cups boiling water, stir in cherry pie
filling. Pour into a 7 cup ring mold,
coated with nonstick cooking spray.
Refrigerate until set, but not firm about 1 hour.
Meanwhile, in a bowl, dissolve orange gelatin in remaining 1 cup boiling
water. Stir in pineapple, chill about 1
hour.
Combine, whipped topping, mayonnaise and pecans and fold into orange
mixture. Spoon over cherry layer. Refrigerate for several hours, unmold onto a
serving plate. (12 servings)
This can be made low carb. Sugar free jello, whipped cream instead of
whipped topping and sugar free cherry pie filling.
You can use a baking dish instead of a mold.
Chopped
Vegetable Salad
Ingredients:
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1.
1 bunch radishes chopped
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2.
1 medium cucumber chopped
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3.
6 scallions chopped
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3. 2 green peppers chopped
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4. ½ cup of sour cream
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5. 1 tab cider vinegar
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6. 1½ tsp dill weed
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7. 1 tsp garlic pepper
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8. ½ tsp onion & garlic granulated
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9. ¼ tsp salt
Mix, chill.
Curried
Sweet Potato Salad
Ingredients:
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1. 2lbs sweet potatoes peeled & cut into ½
to ¾ inch chunks
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2. ½ cup of yogurt
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3. 2 tab mayonnaise
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4. 2 tab brown sugar
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5. 1 tsp curry powder
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6. ¼ tsp salt
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7. pecans
Directions:
Place
sweet potatoes in a sauce pan barely cover with water. Cover, bring to boil and simmer 10 to 12
minutes or until tender. Drain and cool.
Meanwhile, cook pecans in small sauce pan nonstick over medium heat, stirring
often for 3 to 4 minutes.
In a salad bowl whisk together all ingredients above (except pecans).
Make sure to add 1 cup drained pineapple tidbits, and 3 scallions sliced.
Toss in sweet potatoes mix and chill.
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