The Citizen, 1992-11-25, Page 32Spinach Salad
1 pkg. spinach
1 tin mandarin oranges,
well drained
6 slices bacon, cooked and
crumbled
small red onion, thinly
sliced
2 hard boiled eggs, chopped
1/2 cup slivered almonds,
toasted
Dressing:
1 1/3 cup cooking oil
1/3 cup white sugar
1/4 cup ketchup
3 tbsp, vinegar
11/2 tsp. Worcestershire sauce
Put washed spinach into large
bowl. Tear large leaves. Add dress
ing, bacon, oranges and almonds
just before serving.
- Marie Park, Goderich.
Festive Chicken Salad
1-8 1/4 oz. can crushed
pineapple, undrained
1 - 8 oz. container soft
cream cheese
2 cups chopped cooked
chicken
1 - 8 oz. can water chestnuts,
drained, sliced
1/2 cup celery slices
1/2 cup slivered almonds,
toasted
1/4 cup green onion slices
1/4 tsp. salt
dash of pepper
4 med. tomatoes
lettuce
Drain pineapple, reserving 1/4 cup
liquid. Combine reserved liquid and
cream cheese, mixing until well
blended. Add pineapple, chicken,
water chestnuts, celery, 1/4 cup
almonds, onions, salt and pepper;
mix lightly. Chill.
Cut each tomato into six wedges,
almost to stem end. Fill with chicken
mixture. Sprinkle with remaining
almonds. Serve on lettuce-lined
plates.
Variations:
Omit tomatoes; serve over honey
dew or cantaloupe wedges or in let
tuce cups.
Substitute chopped pecans for
almonds.
- Phyllis Ott, Listowel.
Marinated Carrot Salad
5 cups carrot slices
1 green pepper
1 medium onion
1 cup white sugar
3/4 cup white vinegar
1/2 cup salad oil
1 cup tomato soup
1 tbsp. Worcestershire sauce
1 tbsp, prepared mustard
salt and pepper, to taste
Cook carrots until crispy, 10 to 12
minutes. Remove seeds and cut
peppers into strips. Peel and slice
onion. Mix remaining ingredients
together. Add vegetables. Marinate
.overnight.
- Joan Caldwell, PR 3, Blyth.
Fresh Cranberry Salad
2 cups cranberries, ground
1 apple, cubed
14 oz. crushed pineapple,
drained
3/4 cup sugar
2 cups small marshmallows
1 cup whipping cream
1/4 cup nuts
Mix together. Serve on lettuce leaf
or in glass bowl.
- Diane Radford, Blyth.
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