Aunt Etta's Cranberry Salad
Recipe by:
Flaky Baker
This is one of the best ways to eat cranberries! It's sweet, crunchy, and a bit tart. Even the kids like this one. We've had to start making a double batch! When short on time we have combined the fruit and marshmallows the night before serving, and added the gelatin, whipped cream, and walnuts in the morning.
Pear and Spinach Salad
Recipe by:
Chris
Incredible taste combination of tangy dressing over sweet pears, smokey bacon, crisp nuts, and good-for-you spinach.
Wilted Spinach Salad
Recipe by:
LEE
This is the original Wilted Spinach Salad as first served by The Cove restaurant in Los Angeles. The only addition is the optional hard boiled egg garnish.
Wine Soaked Apple and Almond Salad
Recipe by:
KEIFFER007
Toasted Almond and Wine Soaked Apples served on top of lettuce greens with a Honey-Cream Cheese, poppy seed dressing.
Tuscan Bean Salad
Instead of using canned beans, try making your salad from dried ones. Takes longer, but the beans are crisper and less mushy. You (and your cookout guests) will be glad you made the effort.
Spring Hill Ranch Old Fashioned French Dressing
We do like French dressing around here. Problem is, these modern bottles of orange stuff have lost the true essence of the dressing we had as kids. And if you compare the recipes from books written in the early 20th century to the ingredients in one of those plastic bottles, well, you'll see why there is such a difference in flavor! Don't expect this to turn out anywhere near as orange as the bottled stiff, either. But do expect a fresh burst of lovely flavor!
Spring Hill Ranch Green Chile-Artichoke Dip
A great dip for everything from game day to potluck dinners, you can use this dip as a sandwich spread or even a salad dressing. For a little added zing, use half green chile and half jalapeños, add a few shakes of Tabasco(R) or 1/8 teaspoon cayenne. Use corn, potato, pita or bagel chips or chunks of French bread for dipping.
Cranberry and Feta Cheese Salad
Recipe by:
Passion to cook
Romaine lettuce, yellow and red bell peppers, feta cheese, with sun dried tomatoes and dried cranberries, a few slices of cucumbers on top.