Blue Ribbon Fruit Salad

 1 (20 oz) can pineapple chunks, in their own juice

1 (15 oz) can mandarin oranges, drained

1 bunch green grapes, halved, about 3/4 lb

2 bananas, cut in slices

1 (16 oz) pkg strawberries, sliced 

1 small box  (3 oz)small of vanilla instant pudding (Jello brand only)

1.  Pour the pineapple, juice and all, into a bowl.  Add the pudding mix and stir until creamy.  Stir in the drained mandarin oranges.

2.  Add additional fruit.  Stir in completely until covered and creamy.

3.  Refrigerate the salad for a while until it is nice and chilled.  Don't let it sit too long or the bananas will turn brown.  You can also serve right after making this without chilling.  

 

* Note: you can also add other fruits that you like.

Fluffy Green Grape Salad

 2 cans (8 oz each), crushed pineapple undrained

1 package (3,4 oz) instant pistachio pudding mix

1 carton (12 oz) frozen Cool Whip

2 cups halved green grapes

 In a large bowl, combine the pineapple and pudding mix; mix well.  Cover and refrigerate for 10 minutes.  Fold in the Cool Whip and grapes.  Refrigerate until ready to serve.

Serves: 12

Grandma's Ambrosia Salad

 1 1/2 cups mandarin orange slices, canned or fresh

1 1/2 cups diced pineapple, canned or fresh

2 medium bananas, sliced

1 lb strawberries, sliced

1 cup unsweetened coconut flakes, or shredded coconut

1/4 cup lemon juice

1 1/2 cups mini marshmallow

1 cup heavy cream

1 tsp vanilla extract

2 Tbsp powdered sugar

2 tsp cornstarch

1/2 cup plain or vanilla yogurt

1.  In a large mixing bowl, toss together oranges, pineapple, bananas, strawberries, coconut flakes, and lemon juice.  Then, add in marshmallow.

2.  In a separate large mixing bowl, use a hand mixer or a stand mixer to whip cream and vanilla extract.  Slowly add in powdered sugar and cornstarch.  Continue whipping until stiff peaks form, about 5 minutes.

3.  Add whipped cream into the fruit bowl. Toss to coat until ingredients are evenly dispersed throughout the salad.  Chill until ready to serve.

Recipe: stay at home chef

Grape Salad

 1 lb red grapes

1 lb green grapes

8 oz cream cheese, softened

8 oz sour cream

1 cup powdered sugar

1/2 cup brown sugar

1/2 cup chopped pecans

Use an electric mixer to mix cream cheeses, sour cream and powdered sugar.  Add half of grapes into a large bowl.  Add mixture on top and stir. Add the brown sugar and pecan and the rest of the grapes. Refrigerate. 

Recipe:  Mama Sue

Waldorf Salad

 2 cups diced apples, unpeeled

2 tsp lemon juice

3 Tbsp light mayonnaise

2 Tbsp milk

1 cup diced celery

1/4 cup raisins

Toss apples with lemon juice in a medium bowl.

Mix mayonnaise and milk until smooth.  Add remaining ingredients and mayonnaise mixture to apples.  Toss to coat.

Mandarin Cottage Salad

 2 cups low fat cottage cheese

2 pkg (3 oz) each sugar-free orange flavored gelatin

1 cup whipped topping 

8 oz vanilla fat free yogurt

1 can (11 oz) mandarin oranges, in juice, drained

1 can (8 oz) crushed pineapple, in juice, drained

Mix cottage cheese, gelatin, whipped topping, and yogurt in a medium bowl.  Add fruit and mix well.

Cover and refrigerate until serving.

Fruit Cocktail Salad

 1 can ( 15 oz) fruit cocktail, in juice

1 small package (3 oz) sugar-free raspberry flavored gelatin

1 cup applesauce, unsweetened

1.  Drain fruit cocktail reserving the juice.  Add water to the juice to equal 1 cup.  Bring to a boil.

2.  Dissolve gelatin in the boiling water/juice mixture.  Add remaining ingredients.  Chill until set.

Orange Fluff Jello Salad

 Prep Time:  10 minutes    Cook Time:  5 minutes    Chill Time:  5 hrs    Total Time:  5 hrs 15 minutes

1 (4.6 oz) Cook n Serve vanilla pudding mix (1 large box- not instant pudding)

6 oz orange jello, (1 large box)

3 cups water

16 oz Cool Whip, thawed

5 oz mini marshmallows, (about half the bag)

22 oz canned mandarin oranges, (2 small can; drained)

3 bananas (sliced; add right before serving so they don't turn brown in the fridge)

1.  Mix together pudding, jello, and water over medium heat until it boils.  Remove from heat and pour into a large mixing bowl.  Refrigerate until mixture has thickened (about 4-5 hours).

2.  Beat until creamy.

3.  Fold in Cool Whip, marshmallows, and fruit.  Chill about an hour before serving.

Notes:

* Not recommend making this further in advance than the morning you're planning on eating it.  The mandarin oranges tend to release moisture the longer they are in the salad, so it starts getting runny after too long.

* can add a can of drained pineapple tidbits to the recipe

Recipe:  six sisters stuff

Pistachio Pudding Salad

 1 can (20 oz)  crushed pineapples

2 small boxes pictachio pudding

Cool Whip (8 oz)

Mini marshmallows (about 1/2 cup to 1 cup) 

chopped pecans, for toppings

Combine in a large bowl.  Mix well. Refrigerate.

Strawberry Jello Salad

 2 cups strawberries, chopped

Cool Whip

16 oz cottage cheese

2 boxes strawberry jello

Add jello to a bowl, add cottage cheese and stir together.  Add strawberries. Mix. Add Cool Whip and mix all together. Cool in fridge for 2 hours.

Lemon Jello Salad

 2 boxes lemon jello

1 large box lemon pudding

1 1/2 cups milk

Cool Whip 

Add 2 cups of boiling water to lemon jello in a bowl.  Stir until all dissolved.  Add 1 1/2 cup milk to pudding and sir until thick.  Add pudding to jello mixture.  Stir together.  Refrigerate for 2 hours.  Add Cool Whip. Fold into jello until combined. Serve.

Ambrosia Salad

 3/4 cold whole heavy cream

1/4 cup powdered sugar

1/2 tsp vanilla

1/2 cup sour cream

4 cups mini marshmallows

1 1/2 cups sweetened shredded coconut

1 can ( 11 0z)  mandarin oranges, drained

1 can (8 oz) pineapple tidbits, drained

3/4 cup maraschino cheeries, remove stems, drained

In a bowl combine heavy cream, powdered sugar and vanilla, using an electric mixer until stiff peaks form and is thick. Add sour cream.

In a large bowl combine marshmallow, coconut, mandarin oranges, pineapple tidbits, and maraschino cherries.  Add creamed mixture to fruit bowl. Mix well.  Place in refrigerator for a couple hours before serving.

Fruit Salad

 red grapes, halved

pineapple, sliced

2 mango, sliced

strawberries, halved

3-4 kiwi, sliced

3 mandarin oranges, segmented

blueberries

Sauce:

1 tsp lime zest

1-2 Tbsp lime juice

2 Tbsp honey

In a large bowl add all the cut up fruit.  Top with the sauce and carefully mix together. Serve.

Watermelon, Cucumber and Feta Salad

 1/2 watermelon, cut up in small chunks (save the rind to use as a salad bowl)

cucumbers, chopped

red onion, chopped

feta cheese, crumbled

salt, to taste

balsamic vinegar, to taste

Mix together in a large bowl. Add back to watermelon rind for Serving.

Summer Fruit Salad

 2/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup packed brown sugar

1/2 tsp grated orange zest

1/2 tsp grated lemon zest

1 tsp vanilla extract

2 cups cubed fresh pineapple

2 cups strawberries, hulled and sliced

3 kiwi fruit, peeled and sliced

3 bananas, sliced

2 oranges, peeled and sectioned

1 cup seedless grapes

2 cups blueberries

1.  Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat.  Reduce heat to medium-low , and simmer until slightly thickened, about 5 minutes.  Remove from heat, and stir in vanilla extract.  Set aside to cool.

2.  Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi  fruit, bananas, oranges, grapes, and blueberries.  Pour the cooled sauce over the fruit.  Cover and refrigerate for 3 to 4 hours before serving.

Serves 10

Ambrosia Fruit Salad

 3 (20 oz) cans pineapple tidbits, drained

4 (15 oz) cans mandarin oranges, drained

1 (16 oz) container sour cream

1 (10.5 oz) package mimiature marshmallows

3/4 cup shredded coconut, or to taste

1.  Mix pineapple, oranges, sour cream, marshmallows, and coconut together  in a bowl.  Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.

Serves 10

Watermelon, Strawberry and Arugula Salad

4 cups arugula

3 cups sliced fresh strawberries

3 cups diced seedless watermelon

3/4 cup thinly sliced fresh basil (optional)

1/4 red onionk very thinly sliced

1/3 cup extra virgin olive oil

1 1/2 Tbsp balsamic vinegar

1 tsp agave nectar

salt and ground black pepper to taste

1/2 cup crumbled feta cheese, or more to taste 

1.  Gently onbine arugula, strawberries, watermelon, basil, and red onion in a large bowl.

2.  Mix olive oil, balsamic vinegar, agave nectar,salt and pepper together until dressing is uniform.  Pour over salad; top with feta cheese.

Note: You can substitute honey for the agave nectar

Serves 6

Watermelon Salad

 3 Tbsp lime juice

1 cup sliced red onion, cut lengthwise

15 cups cubed watermelon

3 cups cubed English cucumber

1 (8 oz) package feta cheese, crumbled

1/2 cup chopped fresh cilantro

cracked black pepper

sea salt

1.  In a small bowl, pour lime juice overred onions.  ALlow to marinate while assembling the salad.,

2.  Gently combine the watermelon, cucumber, feta cheese, and cilantro in a large bowl.  Season with black pepper.  Toss watermelon salad with marinated onions and season with sea salt just before serving.

Frozen Waldorf Salad

 1 1/3 cup heavy cream

1/2 cup sugar

1/2 cup pineapple juice

1/4 cup fresh lemon juice

1/8 tsp salt

1/2 cup mini marshmallows

1/2 cup seedless grapes

1/2 can crushed pineapples, drained (save for the juice)

2 medium apples, with skins left on, diced small

1/2 cup celery, diced

1/2 cup maraschino  cherries

mint

1.  With a hand mixer whip the heavy cream until soft peaks form. Don't add any sugar.

2.  In a small pot on the stove heat sugar, pineapple juice, lemon juice and salt.  Then let cool.

3.  In a large bowl add the marshmallows, grapes, crushed pineapples, apples celery and cherries.  Fold in the cream mixture from the stove.  Mix well.

4.  Pour into a casserole dish.  Cover with plastic wrap and chill in the freezer until set. A few hours.  Serve with square slices with 1 mint leaf and 1 maraschino cherry. 

Recipe:  Paula Dean

Grape Salad

 1 cup chopped pecas

1/3 cup white sugar

1 (8 oz) package cream cheese, softened

1 tsp vanilla extract

2 lbs red seedless grapes

Place pecans in a skillet over medium-low  heat; cook and stir until pecans are toasted, 3 to 5 minutes.  Remove from heat and pour into a heatproof bowl; stir to prevent nuts from overcooking.

Beat sugar, cream cheese, and vanilla extract together with an electric mixer in a bowl until smooth.  Fold in pecans and grapes.  Stir gently until grapes are coated.