Springtime Salads

The colors of Spring are a visual delight. The essence of this time of year also adds to our feeling of wanting to take advantage of every brand new second of this wonderful, refreshing time of year. We have finished our wintertime hibernation and now it is time to wake up our taste buds and enjoy the wonderful world of Salads.


3-4 ripe avocados, 1 head iceberg lettuce, 1 ripe tomato, diced, 1 small cucumber, sliced, 1 small onion, chopped, 1 cup seasoned croutons
Peel the avocados and remove the pits. Slice and place in lemon juice to prevent discoloration. Tear the lettuce into bite-size pieces, dice the tomato, and slice the cucumber thinly. Place the lettuce, tomato and cucumber in a bowl and toss gently. Drain the avocado and add to salad mixture. Toss lightly once again. Add avocado dressing and gently toss. Garnish with croutons
Dressing: 1 avocado mashed, 1 tsp. garlic powder, 2 tbs. mild salsa, and 1 cup dairy sour cream
Place ingredients in blender and blend until smooth. Use with avocado salad above.



1 small pkg. vanilla pudding (not instant), 2 cans pineapple chunks, well drained, retaining liquid, 2 cups pineapple juice (saved from drained pineapple chunks), 2 cans mandarin orange sections, drained, reserving liquid, 6 apples, cut in wedges and placed in lemon juice to prevent darkening, 6 bananas, cut in thick slices and also placed in lemon juice, 1 jar maraschino cherries, well drained

In saucepan, gently boil pudding and pineapple juice (if you do not have 2 cups of the pineapple juice, add the reserved orange juice to make 2 cups), Cool mixture in refrigerator for about 30 mins. Combine all the fruit. Toss lightly with the pudding mixture and refrigerate until serving.



3 onions, chopped finely, 2 small green, red, or yellow bell peppers or a mixture of two colors, chopped finely, 1 cup chopped celery, 1 cup Italian seasoning, 1-1/2 cups sugar, 1 cup vinegar, 2 large cans sauerkraut, well drained in strainer

Mix all above ingredients together and let stand, covered, in refrigerator overnight. Serve with additional bell pepper strips on top for garnish.



1 cup cold cooked rice, 1 cup cooked chicken, cut up into bite-size pieces, 1 small can crushed pineapple, well drained, 1/2 cup mayonnaise

Combine all ingredients above and toss gently. Line small plates with lettuce leaves and place 1 scoop of salad on lettuce leaf.




1 cup granulated sugar, 3/4 cup vinegar, 2 lbs. cooked fresh carrots, sliced, 2 onions, one white and one red, sliced and rings separated, 1 green bell pepper, diced, 1 can condensed tomato soup, no water added, 1/2 cup cooking oil, 1 tsp. Worcestershire sauce, 1 tsp. yellow mustard, salt and pepper to taste

Cook carrots, drain, and cool before slicing. Blend carrots with all of the above ingredients. Place in pretty bowl and chill overnight in refrigerator. Serve in dessert cups that have been lined with lettuce leaves.

~ by Arleen Kaptur may be contacted at http://www.rusticliving.info/ akaptur@centurytel.net.


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