Apple to the Core

Super Salads

Sweet Potato Salad

• 2 pounds sweet potatoes

• 1½ cups mayonnaise

• 2 tsp Dijon mustard

• 1/4 tsp salt

• 4 hard-cooked eggs, chopped

• 1½ cups finely chopped celery

• 8 green onions

Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain. When potatoes cool, peel and dice. In a large bowl, combine mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours. Yield: 8-10 servings

Orange and Fennel Salad

• 3 large navel or blood oranges, peeled and sliced into rounds, then placed in a small bowl

• 1 medium or two small fennel bulbs, top stalk removed

• 1 small red onion, peeled and thinly sliced

• 2 cups arugula or lettuce of your choice, washed and dried

• 1/2 cup sliced almonds -- optional

• 4 TB orange juice

• 1/3 cup tablespoons extra virgin olive oil

• salt and pepper to taste

Drain off any juice from oranges to use for the dressing. Cut fennel bulb in half so it lies flat, and then very thinly slice into half moons. Toss with orange slices and red onion. Divide arugula on salad plates and place mixture on top. Sprinkle with sliced almonds. In a small bowl, whisk together orange juice and olive oil. Season and pour over salad.

*If you find the orange juice dressing too strong, just use a good quality vinegar and a hint of Dijon mustard instead. Apple cider vinegar is good with this.

This is a great summer salad or whenever you want something different and colorful. The presentation is fantastic. Good with fish.

Fiesta Corn Salad

• 1 can (15¼ oz) whole kernel corn, drained

• 1 cup chopped fresh tomato

• 1 cup chopped, peeled cucumber

• 1/2 cup chopped celery

• 1/2 cup diced green or sweet red pepper

• 2 green onions, sliced

• 1/2 cup fat-free Italian salad dressing

Combine all ingredients. Cover and refrigerate for several hours before serving. Makes 6 servings. Each serving = 82 calories, 1 gram fat, trace saturated fat.

Penne Pasta with Prosciutto Sauce

• 8 oz penne pasta

• 3 tbl butter

• 4 oz prosciutto, cut into 1/4" wide strips (Cooked ham can be substituted if desired)

• 1 small onion, diced (about 3/4 cup)

• 6 plum tomatoes, diced (about 3 cups)

• 1 cup whipping cream

• 1/2 cup fresh or frozen green peas

• 1/4 cup Parmesan cheese

• freshly ground black pepper to taste

Cook pasta according to package directions until tender yet firm; drain and set aside. Meanwhile, in a medium skillet over medium heat, melt butter. Add prosciutto and onion; cook until onion is tender; 3 to 5 minutes, stirring frequently. Stir in tomatoes. Add onion, peas and pepper; simmer until mixture is slightly thickened.  Stir in Parmesan cheese. Toss cream mixture with  pasta. Makes 4-6 servings.

Pistachio Mallow Salad

• 1 pkg (4 serving size) Jell-O Pistachio flavor instant pudding and pie filling

• 1 can (20 oz) crushed pineapple in juice, undrained

• 1/2 cup walnuts, chopped

• 3¼ cups miniature marshmallows, divided

• 2 tubs Cool Whip

• Maraschino cherries with stems, for garnish, if desired

Stir pudding mix, pineapple with juice, nuts and 1 cup marshmallows in a large bowl until blended. Gently stir in 1 tub of Cool Whip. 

Mix remaining tub of whipped topping and 2 cups of marshmallows in separate bowl; reserve 1/2 of the mixture for garnish. Spoon 1/2 of the pudding mixture in a large serving bowl. Top with remaining marshmallow mixture and remaining pudding mixture. Garnish with reserved marshmallow mixture, marshmallows and maraschino cherries. Refrigerate until ready to serve. Makes about 16 servings.

Ham 'n Tater Loaf

• 4 cups chopped cooked ham (about 1½ lbs)

• 3/4 cups mayonnaise, divided

• 1/2 cup diced celery

• 1/2 cup diced sweet pickles

• 3 tbl pickle juice

• 2 tsp prepared mustard, optional

• 1 tsp salt

• 2½ cups potatoes, cooked, peeled and cubed

Line a 9" loaf pan with waxed paper. Mix ham with 1/2 cup mayonnaise. Press into bottom of pan. Mix next five ingredients with remaining mayonnaise. Add potatoes, toss. Press lightly over ham layer. Cover; chill for at least four hours. Unmold on a lettuce covered plate. Garnish with cherry tomatoes. 

Six Layer Tuna Salad

• 1½ cups ranch salad dressing , divided

• 2 can (6 to 7 oz each) tuna, drained and flaked

• 3 tbl finely sliced green onions

• 2 cups finely shredded lettuce

• 2 tomatoes, coarsely chopped

• 1/2 lb bacon, crisply cooked and crumbled

• 2 cans sliced black olives, drained

• 1 avocado, thinly sliced

Combine 1¼ cups salad dressing, tuna and green onion; mix until dressing it thoroughly absorbed. In a large salad bowl, layer ingredients as follows:

• 1 cup lettuce

• combined lettuce and olives,

• 1/2 of tuna mixture

• combined bacon and avocado

• 1 cup lettuce

• remaining tuna mixture

• Drizzle the remaining 1/4 cup salad dressing over top of salad

Note: If you have one, use a clear salad bowl so the beautiful layers of this salad can be seen.

Pizza Rice Salad

• 1½ cups Minute Rice

• 1 cup shredded mozzarella cheese

• 3/4 cup (4 oz) sliced pepperoni

• 1 large tomato, sliced

• 2 cups sliced vegetables (green peppers, mushrooms, ripe olives, green onions)

• 1 cup Italian salad dressing, divided into two 1/2 cup portions

Prepare rice as directed on the package, cool. Lightly toss rice with remaining ingredients, using 1/2 cup of the dressing. Chill. Just before serving, toss with remaining dressing. Makes 6 servings.

Spinach Pasta Salad

• 8 oz corkscrew spinach pasta, cooked, drained and rinsed.

• 1 (8 oz) can artichoke hearts, drained and cut up

• 3/4 cup sliced pitted ripe olives

• 1/2 cup bottled roasted sweet red pepper, drained and cut into strips or 1 (4oz) jar sliced pimiento, drained

• 1 medium red onion, chopped

• 1 oz provolone cheese, cubed

• 1 oz cheddar cheese, cubed

• 1/3 cup white wine vinegar

• 1/4 cup salad oil

• 2 tbl honey

• 3/4 tsp dried basil, crushed

• 1/2 tsp dried dill weed

• 1/2 tsp garlic powder

• 1/2 tsp pepper

• 1/4 tsp salt

In a large mixing bowl, combine the pasta, artichoke hearts, olives, roasted pepper or pimiento, onion and cheeses. Toss to mix. For dressing, in a screw-top jar or small mixing bowl, combine the vinegar, oil, honey, basil, dill, garlic powder, pepper and salt. Cover and shake or whisk to mix well. Pour over macaroni mixture. Toss to coat. cover and refrigerate several hours or overnight. Makes 10-12 side dish servings.

Hawaiian Gum Drop Fruit Salad

• 1 can pineapple chunks, drained and reserved

• 2 cup miniature marshmallows

• 3 cup white seedless grapes, halved

• 2/3 cup spiced gum drops, cut up

• 1 (4 oz) bottle maraschino cherries- halved

• 1 cup cream, whipped

Dressing

• Drained pineapple juice

• 1/4 cup sugar

• 2 tbl cornstarch

• salt 

• 3 tbl lemon juice

Cook dressing until thick. Cool. Mix with whipped cream. Toss with fruits. Let stand 6 hours before serving.  Salad dressing may be used in place of made dressing.

Snowflake Salad

• 1 cup sugar

• 1 tsp Knox gelatin

• 1 tsp salt

• 1¼ cup milk

• 1 tsp vanilla

• 1 (3½ oz) pkg coconut

• 2 pkgs Dream Whip

Mix sugar, gelatin and salt. Add milk. Stir over medium heat until gelatin and sugar are dissolved. Chill until partially set. Add vanilla. Fold in coconut and Dream Whip. Pour in mold and chill until set.

7-Up Salad

• 7 oz 7-up soft drink

• 1/4 lb miniature marshmallows

• 1 (3 oz( pkg lime Jell-O

• 2 (3 oz) pkg cream cheese

• 1 (14½ oz) crushed pineapple

• 3/4 cup chopped walnuts

• 2/3 cup mayonnaise

• 1 cup cool whip

Heat 7-up until it comes to a boil. Pour into large mixing bowl; add marshmallows and stir until melted. Add Jell-O and mix well. Add cream cheese and beat until creamy. Stir in pineapple and nuts. Keep in refrigerator until set. Stir in mayonnaise and Cool Whip. Serve immediately or refrigerate.

Hi-Ho Cherry-O Fruit Salad

• 1 (16 oz) cherry pie filling

• 1 (18 oz) can pineapple tidbits, drained

• 1 (11 oz) can mandarin oranges, drained

• 1 large banana, sliced

• 1/2 cup chopped walnuts or pecans

• miniature marshmallows

Mix all ingredients together in a bowl; Chill completely before serving. Add apples or other fruits for variations.

Aloha Salad

• 1 (6 oz) pkg orange gelatin

• 1 (16 oz) cottage cheese

• 1 can mandarin oranges, drained

• 1 (15 oz) can pineapple tidbits, drained

• 1 (12 oz) Cool Whip

Mix dry gelatin with cottage cheese. Add fruit and mix well. Fold into Cool Whip. Chill well and serve.

Dreamy Salad

• 1 (8 oz) cream cheese, softened

• 1/2 lb miniature marshmallows

• 1 small can crushed pineapple with juice

• 1 small jar maraschino cherries, drained and sliced

• 1/2 cup mayonnaise

• 1 cup whipped cream

Cream the cheese with the marshmallows. Add the pineapple with juice. Add the cherries. Fold in the mayonnaise and then the whipped cream. Chill completely. 

Creamy Italian Pasta Salad

• 1 cup mayonnaise

• 2 tbl red wine vinegar 

• 1 clove garlic, minced

• 1 tsp dried basil

• 1 tsp salt

• 1/4 tsp pepper

• 1½ cup spiral pasta, cooked and drained

• 1 cup quartered cherry tomatoes

• 1/2 cup chopped green pepper

• 1/2 cup sliced olives

Combine first six ingredients, mix well. Stir in remaining ingredients. Cover and chill.