Crunch Oriental Beef Salad

Ok, I was skeptical when Amber first told me about making this salad in her foods class at BYU-Idaho but then she made it for us for dinner tonight and it is delicious! We loved it. It is better than the salad Henry likes to order from our favorite Thai restaurant.

1 1/2 pound beef flank steak
2 T. each: vegetable oil, soy sauce, and rice wine vinegar
1/2 cup water
1 tsp. sugar
1 tsp each: instant beef bouillon and garlic powder
1 head romaine, torn into bite-size pieces
1 cup each: thinly sliced celery and shredded red cabbage
4 green onions, sliced
1/2 cup slivered almonds
2 T. toasted sesame seeds
1 package beef flavor Ramen noodles
Ginger dressing

Partially freeze flank steak by placing in freezer two hours prior to preparation time. Make marinade by combining water, oil, soy sauce, vinegar, sugar, bouillon granules, and garlic powder; mix well. Stir in beef flavor packet from soup mix. Slice steak diagonally across the grain into 1/4 inch thick slices; cut slices crosswise into 1 1/2 inch strips. Place beef and marinade in plastic ziplock bag, turning occasionally. Marinate for at least 30 minutes. Prepare Ginger dressing. Drain beef; heat large non-stick frying pan over medium-high heat until hot. Stir-fry beef, 1/2 at a time, 5 to 6 minutes or until brown. Remove beef from pan after each batch is cooked. Drain beef, add Ginger Dressing and toss with lettuce, celery, cabbage, almonds, and broken Ramen noodle. Place in serving bowl. Sprinkle with sesame seeds. Makes 6 servings.

Ginger Dressing
1/4 cup each: sugar, vegetable oil, rice wine vinegar
1/4 tsp. ground ginger
1/4 tsp. pepper
1 tsp. salt
Combine and whisk until blended.

Green Salad with Roasted Corn

1 cup fresh or thawed frozen corn kernels
3 Tb. fresh lime juice
1 tsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1 small head Bibb lettuce, torn into bite sized pieces
1/2 small head romaine, torn into bite sized pieces
1/2 Avacado, pitted, peeled, and chopped
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved

Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray. Spread corn on baking sheet and roast, stirring twice, until lightly browned 25 minutes. Let cool slightly. Whisk together lime juice, oil, salt and pepper in a large bowl. Combined rest of the ingredients. Toss with dressing and corn. (I've used light raspberry vinaigrette instead of other dressing)

Strawberry Spinach Salad

1/2 cup sugar
1 quart sliced strawberries
1 10 oz. pkg. spinach
1 cup sliced almonds

Sprinkle sugar over berries. Toss together with dressing.

Honey Celery Seed Dressing
3/4 cup sugar
1/2 cup honey
1 tsp. paprika
1 tsp. mustard
1/2 cup lemon juice
1 tsp. finely grated onion
1 cup oil
1/2 tsp. celery seed

Mix in blender except oil and celery seed. Gradually stir in.

Broccoli Pasta Salad

1 pkg. small spiral pasta noodles
12 cup mayonnaise
1 8 oz. jar of kraft coleslaw dressing
1 cup grated cheddar cheese
1 pkg. bacon
2 full heads of broccoli
2 stalks of celery
2 carrots
1/2 purple onion

Boil pasta and cook bacon. While waiting, cut the veggies. Add mayo to drained pasta and add veggies to steam and soften slightly. Add coleslaw dressing and chill. Top with crumbled bacon bits and cheese. Just before serving.

Easy Fruit Salad

1 can sliced peaches, save juice
2 cans mandarin oranges
1 can pineapple chunks
Strawberries
Bananas
Grapes

Drain all the fruit but set aside the peach juice. Mix 1 small box coconut pudding with the peach juice. Mix in with the fruit. Chill.

Orange Delight

I don't know where I got this one. But love it!

1 6 oz. orange jello
12 pkg. mini-marshmallows
2 or 3 bananas
2 small cans mandarine oranges
4 oz. whipped cream
1/2 cup sugar
1 egg, beaten
1 T. cornstarch

Prepare jello. Add marsh, bananas and oranges. Chill to set. In saucepan mix juice from oranges and water to equal one cup, sugar, egg and cornstarch. Cook and chill. Fold in creamy topping into jello. Chill.

Pudding Fruit Salad

My friend and cousin Maurie Garr brought this over one of our many barbecues and it is yummy.

2 cups buttermilk
1 pkg. vanilla instant pudding
16 oz. cool whip

Beat together. Add fruit- pineapple, mandarine oranges, peaches, bananas, grapes, marshmallows, etc. Right before serving, add fudge-striped cookies (broken up) Mix all together and enjoy.

Chinese Chicken Salad

Lyn Rowell shared this recipe with me.

1 lettuce finely shredded
3 cooked chicken breasts
4 green onions; chopped
2 tsp. slivered almonds
2 Tbl. sesame seeds, lightly toasted
1 handful (more or less) Mai Fun Rice sticks fried in small amount of hot oil and drained; then set aside.

Dressing:
1 tsp. salt
4 Tbl. sugar
1/2 tsp. pepper
1/4 cup oil
3 Tbl. red wine vinegar

Mix greens, chicken, and toastednuts together. Toss in Mai Fun noodles and dressing just before serving.

Frog's Eye Salad

Strange name but so yummy! Pauline used to make this at all our family get togethers.

1 1/3 cups (8 oz.) Ronzoni Acini Pepe, uncooked
1 can (20 oz.) pineapple chunks in juice, undrained
1 3/4 cups milk
1/4 cup sugar
1 pkg. small vanilla instant pudding
1 can (8 oz.) crushed pineapple, drained
2 cans (11 oz. each) mandarin orange segments, drained
3 1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping.

Raspberry Salad

2 cups Boiling Water

1 6 oz. Raspberry jello

1 10 oz. pkg. raspberries

1 20 oz. can crushed pineapple, drained

4 bananas

Boil water. Add jello. Refrigerate until thick. Thaw raspberries in cold water for 10 minutes. Carefully add to gelatin, Stir in pineapple. Dice bananas and add. Set overnight in 9x 13 pan. Opt. top with whip cream or cool whip. 

Chicken Fruit Salad

A recipe from Aunt Verda Page

5 or 6 chicken breasts, cooked and cut up

1 cup chopped celery

1 cup chopped green peppers

1 cup chopped green onions

2 cans mandarin oranges - drained

1 can pineapple chunks drained

grapes

Add 1/2 of 12 oz. bag chow mein noodles

Dressing:

2 cups mayo

1 Tbls. lemon juice

1 tsp powdered mustard

Mix all ingredients except chow mien noodles

Then add the noodles about 30 minutes before serving.

Fruit Salad

1 9 oz. pkg. Cool Whip, thawed

1 3 oz. pkg. lemon instant pudding mix

2 cans crushed pineapple, drained

2 cans mandarin oranges, drained

2 cans fruit cocktail (undrained)

1 cup miniature colored marshmallows

3 sliced bananas

Coconut flakes

Combine all ingredients and mix till well blended. Refrigerate till set. Serve cold.

Spinach Salad

Spinach and lettuce, equal portions                              Dressing:

Purple onion                                                                 1/2 C. Sugar

1/2 lb. Bacon                                                                1/2 C. cider vinegar

red peppers                                                                  1 cup oil

mandarin oranges                                                         1 T. poppyseeds           

apples                                                                           1 T. minced onion

grated swiss cheese                                                      1 tsp. salt

                                                                                    1 1/2 tsp. Dry mustard

Put dressing on just before serving.