Emmanuel Lutheran Church

Menominee - Michigan

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2901 Thirteenth Street
Menominee, Michigan 49858
Office Phone: 906-863-3431
Email: mail@e-mmanuel.com

Recipe Exchange: Salads

Cindy’s Nappa Salad

Another great recipe from our churh picnic! Thank you Cindy!
INGREDIENTS
1 med head nappa cabbage
2 bunches green onions
1 pkg. sesame seeds
1 pkg. slivered almonds
2 pkg. ramen noodles (do not use seasoning packets)
1 stick margarine
DRESSING
1/2 cup vegetable oil
1/4 cup vinegar
1/2 cup sugar
2 tsp. soy sauce
INSTRUCTIONS:
Rinse, then chop cabbage into fine strips and chop onion into 1″ long pieces.  Place in large bowl and chill.
Melt margarine in large frying pan adding broken up noodles with almonds and brown. Half way through browning process add sesame seeds.
Cool.
Boil dressing ingredients for 1 minute.  Let cool.
Shake well and mix with other ingredients just before serving.

KAREN’S COOKIE SALAD

1 LARGE CAN OF CRUSHED PINEAPPLE (WITH JUICE)
1 LARGE CAN OF MANDARIN ORANGES (WITHOUT JUICE)
1 CUP BUTTERMILK
8 OZ. OF COOL WHIP
1 LARGE PKG. INSTANT VANILLA PUDDING
1 PKG. STRIPED FUDGE COOKIES (CRUSHED)
MIX ALL EXCEPT COOKIES, REFRIGERATE SEVERAL HOURS. FOLD IN CRUSHED COOKIES JUST BEFORE SERVING.
ENJOY!!!!!

BLUE CHEESE DRESSING

3/4-Cup Sour Cream
1-1/3 – Cup Mayonnaise
1/2 – Teaspoon Dry Mustard
1 – Tablespoon Worcestershire Sauce
1/2 – Teaspone Garlic Powder
1/2 – Teaspone Salt
1/2 – Teaspone Black Pepper
4 – oz Crumbled Blue Cheese
Wisk all ingrediants (except Blue Cheese) together mixing well.
Fold in Blue Cheese.
Refrigerate over night and enjoy!!!

Karen’s Calico Salad

1-lg head of lettuce
1/3-cup Red wine vinegar
1-Bag of baby spinach
2-Tbl Minced dry onion
1-20oz Can of chunk pineapple
1-tsp Dry mustard
1-Med. Granny Smith apple, Chopped
1-tsp Salt
1-cup Dried Cranberries
3/4-cup sugar (can substitute Splenda)
1/4-cup sesame seeds
1-cup light oil (canola)
1-sm bag sliced almonds
1-1/2 Tlb Poppy seeds
1-med red onion

Mix all ingredients EXCEPT lettuce, spinach, and apple and refrigerate overnight. Core head of lettuce, rinse and put in plastic bag, refrigerate overnight. To prepare tear head lettuce into pieces use salad spinner to dry or pat with paper towels. Add spinach and apple and toss. Pour wet dressing over lettuce and toss. Serve immediately.

KAREN P’s GRAPE SALAD

4 LBS OF SEEDLESS RED OR GREEN GRAPES ( I USED GREEN GRAPES)
8 OZ. CREAM CHEESE
8 OZ. SOUR CREAM
1/2 CUP WHITE SUGAR
1 TSP. VANILLA
1 CUP BROWN SUGAR
1 CUP OF PECANS ROUGHLY CHOPPED

MIX THE CREAM CHEESE, SOUR CREAM, WHITE SUGAR AND VANILLA UNTIL THERE ARE NO LUMPS.
COMBINE WITH GRAPES AND PUT MIXTURE INTO A 9 X 13 GLASS BAKING DISH.

MIX THE BROWN SUGAR AND PECANS AND SPREAD ON TOP OF THE GRAPES.
REFRIGERATE ABOUT 4 HOURS OR OVERNITE BEFORE SERVING.
(If you try this once you will be hooked forever.)