1 cup Oil
1/4 cup Sugar
1/4 cup Chili Sauce
1/3 cup Red Wine Vinegar
1/4 cup Honey
1/2 tsp. Worcestershire Sauce
1 Tbsp. Lemon Juice
1/2 tsp. Salt
1/2 tsp. Cayenne Pepper
1/2 tsp. Poppy Seeds
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
- 1 cup white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
- In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
- Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
- Bake at 250 degrees F for 1 hour. Stir every 15 minutes.
Citrus Salad Dressing: Orange/Pineapple
1/2 cup sugar
1 1/2 T flour
1/2 cup pineapple juice
1/4 cup orange juice
Mix sugar and flour together; add remaining ingredients and whisk. Microwave for 2 minutes. Whisk again, microwave for 2 minutes. Whisk again and check for thickness…if it coats the back of the spoon it’s ready. Whisk in 2T Apple Cider Vinegar & chill.
Serve over a salad of leafy lettuce (not iceberg), oranges, nuts, cut up banana slices and grapes…and anything else you like.
Strawberry Pretzel Salad
2 cups crushed pretzels
1 cup melted oleo
¼ cup sugar
1 (8oz) package cream cheese, softened
½ cup sugar
1 cup Cool Whip
1 (6oz) package Strawberry Jello
2 cups boiling water
2 (10oz. packages) frozen strawberries, thawed and drained
Mix pretzels, oleo, and ¼ cup sugar in a bowl. Spread in a 9×13 pan and bake at 400 degrees for 8 minutes. Cool. Beat cream cheese and ½ cup sugar in mixer until light. Blend in cool whip. Spread over baked layer. Dissolve gelatin in boiling water. Chill until partially set. Stir in strawberries. Spread over cream cheese layer. Chill until set.
Strawberry Spinach Salad
8 cups Bite size pieces spinach
¾ pint Strawberries, sliced
¼ cup Pine nuts, or desired nut
1 portion Briannas Home Style Blush Wine Vinaigrette Dressing
1 portion Briannas Home Style Rich Poppy Seed Dressing
For dressing, mix 1 portion of vinaigrette dressing to 1 portion of poppy seed dressing. Example; one cup to one cup. For salad, prepare salad ingredients, except nuts. Toss dressing with salad. Sprinkle with nuts. Makes 8 servings. Other brands of salad dressing are fine.
Southwestern Cornbread Salad
6 oz. package Mexican cornbread mix, baked.
16 oz. ranch dressing
1 small head Romaine lettuce shredded
2 large tomato’s, chopped
15 oz. can black beans, rinsed
15 oz. Mexi-corn, drained
8 oz. package Mexican cheese blend
6 slices of bacon, cooked and crumbled
5 green onions chopped
Layer in a large bowl, half each of crumbled cornbread, lettuce, then next six ingredients. Cover with half of Ranch dressing, then repeat layers with other half of ingredients ending with dressing. Chill.
Orange Buttermilk Jello Salad
1 20 ounce can crushed pineapple, with juice
1 12 ounce can frozen orange juice, thawed
1- 1 ½ cups of crushed strawberries
5-6 ripe bananas
2 cups of water
¾ – 1 cup sugar
In a large bowl, mash bananas. Add the remaining ingredients and stir well. Pour into a 3 quart plastic container and freeze 5 hours or overnight. Let stand 15 minutes before serving. Note: This is delicious when served as is for a cool, summer dessert. However, it can also be used as the base for a fruit punch, when thawed to a slush and mixed with chilled ginger ale.
Frozen Cranberry Salad
14 ounce can of Eagle Brand milk
¼ cup of lemon juice
16 ounce can of whole berry cranberry sauce
20 ounce can of crushed pineapple, well drained
½ cup of chopped pecans
12 ounce carton of Cool Whip, thawed
Mix all ingredients with an electric mixer, until well blended. Pour into a 9X13 inch Pyrex dish and freeze. Serve while still frozen by cutting into squares.For a summer treat, it could be poured into 2 graham cracker crumb pie crusts before freezing, to use as a dessert, rather than a salad.