Five Cup Salad

I had a craving for this yesterday.  It’s so yummy and easy to make.

 Ingredients:

1 Cup Sour Cream
1 Cup Coconut Flakes
1 Cup Pineapple (crushed or chunks)
1 Cup Mandarin Oranges
1 Cup Marshmallows

All you do is mix it up together.  It’s best after it’s been in the fridge a while.

I made a double batch here.

The sour cream always messes me up.  The salad has a nice sweet, light taste and in my mind I don’t see how the sour cream helps make that flavor.  But it does and it’s awesome.

Update!  I just had a bowl. Delicious!

sumber dari: kellelynn.wordpress.com

Pink salad is not necessarily pink

Pink salad is not necessarily pink, nor is it always classified as salad. The dozens of variations to the genre are variously known as “Five Cup,” “Fruit Delight,” “Angel Salad,” “Frozen Cherry Delight,” and so on for as long as the little spiral-bound church cookbooks shall last. Some float a raft of marshmallows, either cut-up-with-scissors big ‘uns or a whole flotilla of the little buoys.

One recipe, from a much-loved cook at the cafeteria at a local hospital, throws the poufy little pillows right into the boiling water WITH the Black Cherry Jello, to melt into a creamy liquidity which, before it congeals, is whipped with the mixer into a high-mounded mousse effect, studded with huge Bing cherries in surprising places. Bing Jello Day was well-attended by hospital personnel, almost as well as the rare day that Willie Mae would make her incomparable Paminna Cheese.

Some salads are definitely Jello-ish, with the addition of a scanty-watered box of any flavor, which may or may not congeal, but are still included in the “Congealed Salad” category, like last cousins still must be claimed, no matter what.

A few of the recipes call for the fruit/marshmallows/nuts, etc to be sprinkled with a whole or partial box of dry Jello, and woe betide the cook who fails to stir properly, thus setting down a freckled salad on the Church Supper buffet.

The single common denominator in the whole world of Jello salads, that universe of shredded cabbage and marshmallows, of floating bananas and sinking grapes, of mutilated mandarins and scary-dyed cottage cheese---seems to be crushed pineapple, which has been known to take on a garish hue on occasion, itself. Tall can or small can---that’s specified as the beginning, and then you go from there. The gooshy pineapple and its juice serve to moisten and plump the marshmallows for Five-Cup (one each of pineapple, marshmallows, sour cream, Cool Whip and whatever other canned fruit suits your fancy---all depending on the area you live in). And it's the cornerstone of almost every combination of marshmallows/Cool Whip/sour cream/Jello in any and all of its permutations.

And so Pink Salad is most of the above, with the addition of any red flavor of Jello---cook’s choice. I, myself, favor Strawberry, because I favor Strawberry for most things, have a meh feeling about cherry, and absolutely abhor raspberry anything. But that’s just me. I’m sure great crowds of church-goers and picnickers and families reunioning have consumed vast bowls of every flavor there is. And in the Bible Belt, with Southern Baptist a prevalent religious avowal, I find a gentle secret chuckle in the fact that "Do the Cool Whip" is practically a cultural dance.



sumber dari: lawntea.blogspot.com

Greek Salad

No matter whether you are preparing a grand lunch or a simple family members get-together, a salad should be a ought to on your menu. It's positive to make your lunch far a lot more impressive when you supply a healthy and colourful Greek salad. This is 1 dish that's well-known throughout the globe though it has its own variations in diverse cuisines. The original Greek salad is a simple fare with fresh tomatoes, cucumbers and onions as the base this is flavoured with oregano, salt, pepper and olive oil. Also named the country salad or peasant salad, this nutritious salad was commonly served at the starting of a meal in Greece.

The 1st recognized Greek salads had been produced entirely of fresh components. The salad is a fusion of locally grown fresh vegetables, meticulously chosen right after analysing their effects on well being. This is why lettuce is not usually a component of the original Greek salad the Greek take into account this vegetable an anti-aphrodisiac.

Nonetheless, American versions of the Greek salad incorporate lettuce and a lot of other ingredients such as sardines, anchovies and capers. Now, feta cheese and Kalamata olives are a element of the Greek salad.

This is an ideal salad to have in summer cucumbers and tomatoes are efficient thirst quenchers. The specialty of this dish is, it not only adds colour to your table it is also full of nutrition. Its primary ingredient, tomato, is full of Vitamin C and is known to be a great anti-oxidant. Cucumber's healthy for the skin while onions are advantageous to the heart and bones and support lower blood sugar.



sumber dari: recipe411.com

Caesar Salad history

Caesar salad was invented in about 1903 by Giacomo Junia, an Italian cook in Chicago, Illinois. Giacomo Junia was the cook in a small restaurant called The New York Cafe. He catered to American tastes as spaghetti and pizza in those days were little eaten by anyone including Italians. - Charles NyanGiti

sumber dari: kingofsalads.blogspot.com

15 Sensational Salads You Must Try This New Year

Happy 2014!! At this moment around the world everyone is busy making resolutions, penciling new goals to achieve, and searching for exciting new recipes to begin their journey into a healthier lifestyle. A few purchase cookbooks or ask friends for recipes, but the rest of us turn to the internet. Try searching salads online and you will encounter a list of endless options from breakfast to lunch to dinner. Salads that once had a bad rap for being boring have been revamped into delicious, bright, craving-worthy plates that leave you wondering why they weren’t added sooner to your weekly meal menus.

Salads have come a long way, baby.

Forget the online search—we’ve got you covered with 15 Sensational Salads you must try this year.

Avocado Hummus Salad – Creamy avocado tops a bed of greens layered with queso fresco, roasted corn, and pepitas, and is dressed with delicate grapefruit hummus vinaigrette.

Jicama Tortilla Salad – Matchstick-cut jicama, bell pepper, and mango are layered with spinach, then topped with a creamy peach dressing and crispy fried tortilla strips.

Garbanzo Salad with Mango Cumin Dressing – A quick and easy pull-together salad or appetizer chock-full of fiber goodness, this salad is sure to become a staple in your household.

(Sweet Life Bake )

Harvest Cobb Salad - The classic Cobb salad gets a delicious makeover with chanterelles and sweet potatoes. Ditch the main course—trust me, this salad can hold its own.

Seared Chicken, Tomato and Orange Dressing Salad - Looking for a new lunch salad? Well look no further. Succulent chicken over a bed of leaves and  juicy tomatoes with a citrus dressing will leave you satisfied until dinner.

Nicoise Salad – The classic French salad gets a Latin spin with avocado slices, lime marinated onions, and a cilantro-serrano vinaigrette.

(Cooking with Books )

Cilantro Lime Chickpea Salad – Chickpeas, finely chopped spinach, red onions are tossed with a cilantro, lime and chili dressing— healthy, refreshing and delicious. Win!

Black Quinoa, Arugula and Pomegranate Salad – Start the year off with a colorful plate brimming with goodness. Quinoa, arugula, pomegranate, avocado, goat cheese, and a light dressing; this salad is almost too pretty to eat.

(Laylita's Recipes )

Red Quinoa Salad - This light and tangy salad is a great side dish or main course, and is even tastier the next day. Packed with protein and healthy fats, this salad packs a punch.

Beet and Orange Salad – Show-stopper salad: roasted beets, grapefruit segments, red onion, and feta are seasoned with apple cider vinegar.

(Mind over Batter )

Bionico (Mexican Fruit Salad) – Serve this colorful fruit salad for breakfast topped with granola, for lunch, or for a tasty after-dinner treat.

Ensalada de invierno / Winter Salad - Made from what was found in the chef’s fridge, this salad is now a family favorite. Kale, apples, raisins, and queso fresco—give it a try.

(MommyHood's Diary )

Egg Salad with Mustard Dressing – Chopped hardboiled egg over romaine salad drizzled with a tangy mustard dressing. Simplicity at its best.

Orange Avocado Salad – Add a splash of sunshine to your winter meals with this beautifully bright salad of creamy avocado, thick slices of red onion, and oranges.

(Presley's Pantry )

Wild Rice and Purslane Salad - Bursting with goodness, this salad will have you feeling ready to conquer your day. Black wild rice, sautéed purslane, onions, avocado, and papaya are tossed with a light citrus dressing.



sumber dari: parade.com

Salata de Fijon (White bean salad)

Ingredients:
- 1 ½ cups of white beans (small or medium sized)
- ½ a cup of finely chopped parsley
- 1 onion chopped in thin slices or 4-5 finely chopped scallions
- Dress as you like

Instructions:
Wash the beans and let them soak in water for a few hours.
Boil the beans in a large pot full of water and a little salt. As soon as they are tender, drain them well and place them on a large plate. When the beans are lukewarm, add the onion, the parsley and sprinkle vinegar and olive oil.
If necessary add a pinch of salt. Quick and easy!



sumber dari: centropa.org

History Of Taco Salad

Taco salad is a harmonious blend of two completely different cuisines. It has its origins in the state of Texas. The Mexicans migrated to Texas and brought their rich culture and tradition along. A blend of Anglo, Spanish and Mexican components gave rise to a new recipe. Thus, the taco salad was born in the twentieth century.

A combination of taco from Mexico and salad from America led to the invention of “taco salad”. It is famously called a Tex Mex cuisine. The unique feature of this recipe is the amount of variation you can bring into the dish. It can fit into any type of cuisine, with seasonings and modifications from any part of the world! So, do not be too surprised if you end up tasting taco salads with distinctively different flavors and aromas in two different parts of the world. It is not meant to taste the same.

If you want to prepare one at home, all you need are a few basic raw ingredients. As mentioned earlier, you can add just about anything to satisfy your taste buds. In general, meat, cheese, beans and sour cream are added to taco (without shell). If you want a vegetarian salad, you can add lettuce, tomato, cucumber, salsa, etc. Season it with salt, garlic and cumin. Instead of serving it in conventional cutlery, try serving it in a taco bowl! It is one of the easiest recipes to make. You can add just about anything along with taco and yet call it “taco salad”! 

sumber dari: historyrocket.com