Sun Gold Waldorf Salad

This is a fun, kid-friendly salad, at least my son thought so when he was a kid, that is chock-full of good things like chunks of apple, pineapple and chopped peanuts. The dressing is lightly spiced with mild curry powder giving the salad a slightly eastern flavor. The combination is delicious. Blessings...

Recipe:

4 cups torn lettuce
1 diced, unpeeled apple
2/3 cup sliced celery
1/2 cup canned, drained pineapple chunks or tidbits
1/2 cup grated carrot
1/4 cup chopped peanuts
1/4 cup mayonnaise, light it fine
1/4 cup sour cream, low-fat is fine
1 tbsp. sugar
1/4 tsp. salt
1/2 tsp. mild curry powder, or to taste

1. In a salad bowl, combine first 6 ingredients.
2. In a small bowl, whisk together the dressing ingredients until smooth.
3. Add dressing to salad and toss until all ingredients are coated.

Yield: 5-1/2 cups
Serves: 5 to 6

This wonderful recipe comes from a church cookbook.

Pineapple-Carrot Gelatin Salad

Cool, easy, and refreshing; what could be a tastier addition to the dinner menu? And, children usually love gelatin. So, if you have children or grandchildren, this recipe might be a helpful way to get a little more of the good stuff, like pineapple and carrots, down them. Blessings...

Recipe:

1 pkg. (3 oz.) orange gelatin
1 cup boiling water
Scant 1 cup pineapple juice
1 tbsp. fresh lemon juice
1/2 cup crushed, drained pineapple
1/2 cup finely shredded carrot, about 1 medium carrot

1. Dissolve gelatin in boiling water in a 5" x 9" loaf pan.
2. Add pineapple and lemon juice; stir. Refrigerate until partially set, 45 minutes to 1 hour.
3. Stir in crushed pineapple and carrots.
4. Chill until firm, about another hour.

Yield: 8 servings
67 calories per serving
less than 1 gm. fiber

Tip: One 20-oz. can crushed pineapple, drained, will yield enough juice for this recipe. The remaining pineapple can be used up in a variety of ways, such as a carrot salad, or coleslaw.

Pineapple Coleslaw

Let's face it; cabbage is generally not a favorite food of most people, especially children. The addition of drained, crushed pineapple in this recipe sweetens the coleslaw without adding extra sugar and calories. The taste so refreshing and naturally sweet! This is a very pleasant change from traditional coleslaw recipes, and it works well with any menu. Blessings...

Recipe:

2 cups finely shredded cabbage
1 cup unsweetened crushed pineapple, drained
1/3 cup shredded carrot
1/4 teaspoon celery seed
1/3 cup mayonnaise

1. Combine cabbage, pineapple and carrot in a salad bowl.
2. Whisk together celery seed and mayonnaise and stir into salad. Serve chilled

Yield: 4 to 5 servings
1/2 cup = 48 calories
1/2 cup = 1 gm. fiber

Tip: To lower the calories, I use half low-fat mayonnaise and half fat-free plain yogurt in place of regular mayonnaise. My calorie count is based on the low fat ingredients.

This recipe was adapted from a "Taste of Home" recipe.

Pineapple Beets

Generally speaking, beets are probably not thought about much when we are planning our weekly menus. For years the only thing I did with a can of beets was to make Pickled Beets, a dish I remember from growing up. But, when I came across this version in a Taste of Home cookbook, my mind was changed forever. The addition of pineapple and a sweet-and-sour sauce really dress up a can of ho-hum beets. Of course, if you would like to cook fresh beets and slice them, that would work wonderfully well. Blessings...

Recipe:

2 tbsp. packed brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 can (8 oz.) pineapple tidbits, undrained (1 cup with juice)
1 can (16 oz.) sliced beets, drained (1-3/4 cups)
1 tbsp. fresh lemon juice
1 tbsp. butter, opt.

1. In a saucepan, combine brown sugar, cornstarch and salt; add pineapple and juice and bring to a boil, stirring constantly until thick, about 2 minutes.
2. Add the beets, lemon juice and butter, if using; cook over medium heat for 5 minutes, stirring occasionally.

Yield: 2-1/4 cups, 4 servings
105 calories, without butter, per serving
1 gm. fiber

Jello and Cottage Cheese Salad

This very old-fashioned fruit-and-cottage cheese gelatin salad recipe has a wonderful creamy texture due to the addition of a package of Dream Whip topping. Dream Whip topping, in- and-of-itself, is also very old-fashioned; you just rarely even hear of this product being used anymore. I find Dream Whip at Walmart, but not in my regular market, if that is of help to you who might want to give this recipe a try. We love this salad that is almost dessert-like in flavor and texture. Blessings...

Recipe:

1 envelope Dream Whip topping from a 2.6 oz. package or 2 cups whipped topping
1 cup cottage cheese (I use 2%)
1 pkg. (3 oz.) orange gelatin
1 can (11 oz.) Mandarin oranges, drained well
1 can (8 oz.) crushed pineapple in juice, drained well

1. Prepare the Dream Whip according to package directions.
2. Mix cottage cheese and dry gelatin together; add pineapple and oranges.
3. Fold the cottage cheese mixture into the whipped Dream Whip.
4. Pour into a 8 x 8-inch square pan and refrigerate for several hours or overnight.

Yield: 9 servings
112 calories per serving using Dream Whip
no fiber
Note: One envelope of Dream Whip prepared according to package directions equals 2 cups of topping. Two cups of whipped topping, such as Cool Whip, is a good substitution. I'm sure whipping cream would also work, but the calorie count would soar.

Pineapple-Ginger Gelatin Salad

Here's another very simple creation that helped use up some leftover ginger ale last week. The ginger ale adds wonderful flavor and sparkle to this gelatin salad; a very kid-friendly recipe. Blessings...

Recipe:

1 3-oz. pkg. lemon gelatin
1 cup boiling water
1 cup ginger ale
1/16 tsp. ground ginger
1/2 cup well-drained crushed pineapple

1. Dissolve gelatin in boiling water. Stir in ginger ale and ginger. Refrigerate until slightly thickened, about 1 hour. Stir occasionally as the gelatin cools and begins to thicken.
2. Add crushed pineapple and stir well, or whisk, to break up the clumps of pineapple.
3. Pour into a 4 cup mold or 4 x 8-inch loaf pan; chill until set. Unmold onto a plate or cut into squares.

Yield: 4 to 6 servings
121 calories each for 4 servings
81 calories each for 6 servings

Cherry Salad Supreme

This rich and delicious gelatin salad could almost pass as a dessert and would be a wonderful addition to any dinner menu. The cherry layer is topped with a rich, creamy layer that includes crushed pineapple. This recipe is another favorite from the wonderful cooks of my childhood church. Blessings...

Recipe:

1 (3 oz.) pkg. raspberry gelatin
1 cup boiling water
1 (21 oz.) can cherry pie filling
1 (3 oz.) pkg. lemon gelatin
1 cup boiling water
1 (3 oz.) pkg. cream cheese, softened
1/3 cup mayonnaise (light works just fine)
1 (8-3/4 oz. can) crushed pineapple, undrained (1 cup)
1/2 cup whipping cream
1 cup miniature marshmallows
chopped nuts for garnish

1. Dissolve raspberry gelatin in 1 cup boiling water. Stir in pie filling. Turn into a 7-1/2 x 11-1/2-inch baking dish. Chill till partially set and still tacky to the touch.
2. Dissolve lemon gelatin in 1 cup boiling water. Beat together cream cheese and mayonnaise. Gradually mix in lemon gelatin; stir in crushed pineapple.
3. Whip 1/2 cup whipping cream until stiff; fold into lemon mixture with the marshmallows.
Spread on the cherry layer and sprinkle with chopped nuts, if desired. Chill until firm.

Yield: 12 servings
Rich, delicious and who cares about the calorie count; just enjoy every bite!

Sunshine Salad

There are many variations of "Sunshine Salad", some with strong lemon flavor that is not kid-friendly at all. In fact, I once made one that was too strong for me, and I love lemon. So when I came across this recipe in a Taste of Home magazine I gave it a try and I've been using it ever since. This one is very mild in flavor and very kid-friendly. Blessings...

Recipe:

1 pkg. (3 oz.) lemon gelatin

1 cup boiling water

1 can (8 oz.) crushed pineapple

1/3 cup orange juice concentrate

1 can (11 oz.) mandarin oranges, drained

1. In a bowl, dissolve gelatin in boiling water.

2. Drain pineapple, reserving juice. Set pineapple aside.

3. Add enough water to the juice to equal 1 cup; stir into gelatin. Add orange juice concentrate. Chill until partially set. This will take about 1-1/2 hours.

4. Stir in the pineapple and mandarin oranges. Pour into 4-cup mold, 4 x 8-inch loaf pan, or glass bowl. Chill until set.

Yield: 6 - 8 servings
128 calories each for 6 servings
96   calories each for 8 servings

Cherry Cola Salad

Are you old enough to remember cherry-flavored cola from the 1950's? Well, even if you aren't, a bite of this sparkling, delicious, ruby-colored cherry salad is sure to become a family favorite. The recipe goes together in minutes and is another one of those gelatin salads that holds it's shape beautifully for a few days. I love it when a gelatin doesn't separate into a puddle of moisture, and this one does not. The salad is full of fruit and very kid-friendly. Blessings...

Recipe:

1 can (20 oz.) crushed pineapple in juice
1/2 cup water
1 pkg. (6 oz.) cherry gelatin (I used the large equivalent of sugar-free gelatin)
1 can (21 oz.) cherry pie filling (I used Lucky Leaf. No high fructose syrup and more fiber)
3/4 cup cola (I used Hansen's natural soda)

1. Drain pineapple, reserving juice; set pineapple aside.
2. In a saucepan or microwave, bring pineapple juice and water to a boil. Add gelatin; stir until dissolved.
3. Stir in pie filling and cola. Stir in pineapple and pour into a serving bowl or a 9 x 9-inch pan.
4. Refrigerate until firm.

Yield: 9 servings
126 calories per serving
1 gm. fiber

Note: I figured the calorie and fiber counts using the products that I listed above. This is another Taste of Home Cookbook recipe.

Pineapple Lime Gelatin Salad

Gelatin is just for fun. Most kids, and adults, enjoy something fun on the dinner plate alongside the meat and vegetables; I know I sure do. So, with that in mind, as I was going through the fridge the other day thinking about how I could use up some of the this-and-thats, this salad was put together. (It does have a bit of fruit and vegetable in it for nutrient value!) Blessings...

Recipe:

1 3-ounce pkg. lime gelatin
1 cup boiling water
1 cup unsweetened pineapple juice
3/4 cup well-drained crushed pineapple
1/2 cup finely shredded and chopped cabbage

1. In a 4 x 8-inch loaf pan or small bowl, dissolve the gelatin in boiling water. Stir in the pineapple juice, crushed pineapple and cabbage. Chill for about 1 hour.
2. Remove gelatin from fridge and stir again so that the pineapple and cabbage are dispersed throughout the gelatin rather than floating on top.

Yield: 6 to 8 servings

Pineapple Mallow Coleslaw

We love coleslaw for a change of pace from green salad, so I am always looking for new ways to prepare cabbage to keep this side dish interesting. One of my favorite ways to dress up cabbage is to add fruit which helps to cut the strong taste of this vegetable that sometimes can be a bit over powering. In this coleslaw there is the added sweetness of honey and marshmallows for a very real change from a traditional coleslaw. I adapted this recipe from a Taste of Home reader-contributed recipe. Blessings...

Recipe:

2 cups shredded cabbage
1/4 cup pineapple tidbits, drained
1/4 cup low-fat mayonnaise
2 tbsps. apple cider vinegar
1 tbsp. honey
1/8 tsp. celery seed
2/3 cup miniature marshmallows
1/3 cup dried sweetened cranberries

1. In a bowl, combine the cabbage and pineapple.
2. In a small bowl, whisk together the mayonnaise, vinegar, honey and celery seed until smooth.
3. Stir the dressing into the cabbage and pineapple; cover and refrigerate for 2 hours.
4. Thirty minutes before serving, stir in the marshmallows and cranberries.

Yield: 4 servings
125 calories per approximately 1/2 cup salad
1.4 gms. fiber

Hawaiian Chicken Salad

In the heat of summer, a cold main dish salad served alongside other chilled salads is a helpful way to beat the heat in the kitchen. This recipe for chicken salad has a nice blend of curry, pineapple and rice to give it a gentle Hawaiian flair. The curry is not strong, so if you like a bolder flavor, please do adjust the spiciness to your families taste.

The coleslaw pictured is Pajaro Valley Coleslaw Crunch that I made with chicken for a main dish that was posted on 5/20/13. Here I've served it as a side dish without the chicken. The raspberry gelatin recipe will be posted next week. It's a refreshing, kid-friendly little concoction that I came up with on a whim. I have a little granddaughter that adores raspberries; a grandmother's heart in action. Blessings...

Recipe:

2 cups cooked, diced chicken breast
1 cup cooked rice
1 cup diced celery or green pepper
2 tbsps. coconut, more if you love the stuff, omit if you don't
2 cups pineapple tidbits, drained
2 green onions, sliced
3/4 cup mayonnaise, light works fine
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/2 tsp. curry powder
1/8 tsp. pepper

1. In a salad bowl, combine chicken, rice, celery or green pepper, coconut, pineapple and onion.
2. In another bowl, whisk together dressing ingredients and stir into salad to thoroughly combine. Chill thoroughly before serving to blend flavors.

Yield: about 6 cups

Note: To make the dressing lower in calories, I will use half light mayonnaise and half plain non-fat yogurt.

Pineapple-Orange Cranberry Relish

This wonderful fresh fruit relish is good anytime of the year, if you happen to be someone who purchases extra cranberries during the holiday season and stores them in the freezer for future use. If not, then of course, this recipe will have to wait until late October, November and December, but it is worth remembering and coming back too. The addition of sweet pineapple and orange really cuts down on the added sugar in this lovely side dish and helps to cut down on the high calorie count that is usually associated with cranberry dishes. Blessings...

Recipe:

2 cups fresh cranberries, coarsely ground in food processor
1 tsp. shredded orange peel
1 cup (about 5 oz.) fresh cubed pineapple, coarsely ground in food processor
1 cup peeled chopped orange
1 tsp. lime juice, optional
1/2 cup sugar, or more, to taste

1. Place all ingredients in a mixing bowl and stir well; cover and refrigerate for 24 hours to blend flavors.
2. Before serving, taste relish to make sure it is sweet enough for your taste. If not, add more sugar 1 tablespoon at a time until you are pleased.

Yield: 2-1/2 cups
1/4 cup serving = 62 calories and 1.2 grams fiber

Cranberry Cobbler

With Thanksgiving coming, fresh cranberries are now in the market in abundance. These tart little berries make for a wonderful dessert when they are cooked with other fruit, brown sugar and spices, and then are topped with a biscuit and served warm with vanilla ice cream. A perfect Fall dessert! Blessings...

Recipe:

1-1/2 cups fresh or frozen cranberries
1 can (20 oz.) pineapple tidbits, drained
1 cup frozen blueberries
1 cup packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 cups biscuit/baking mix
1/2 cup milk
Sugar

1. Combine first 6 ingredients in a mixing bowl. Pour into an 8 x 8-inch baking dish.
2. In another bowl, combine the biscuit mix and milk. Drop 6 spoonfuls of dough on top of fruit. Lightly sprinkle with sugar, if desired.
3. Bake in a 350 degree oven for 45 minutes or until dough is golden brown and no longer "doughy" on the bottom. Serve warm with vanilla ice cream. Yummy!

Serves: 6

Hawaiian Coleslaw

Years ago when I was a single, young woman, I received this recipe from a friend in order to prepare it for a dinner party at my church. I remember making the salad for the dinner, but I had not made the dish since that time. So one evening when I needed a salad for dinner, and I was going through the refrigerator to see what was available, I found that I had the ingredients needed to make the recipe. Much to my delight, my husband and I loved the salad.
I have many coleslaw recipes that we like, but this one has definitely become a favorite. The actual recipe calls for a whole head of cabbage, which would be great for a large gathering, but way too much for two, or even a family, and the salad will not save for a long period of time. I was able to save the leftovers for us for our meal the next day, but the color did drain out of the cherries (I used up some candied cherries leftover from Christmas baking. I do not know if this would happen with maraschino cherries). The flavor was not impacted; the salad just didn't look quite as pretty. I will give the recipe as it was written for me and then give a version for a smaller quantity. Basically, what I did was to go by what looked about right for us, so please gauge by these measurements for the size of your family. Blessings...

Recipe:

1 head cabbage, shredded
1 16-ounce can crushed pineapple in juice, undrained
3-1/2 tablespoons mayonnaise
1/2 cup red maraschino cherries, halved

1. Place cabbage in large salad bowl.
2. Spoon pineapple, with some juice, into cabbage. Add mayo and stir to combine the ingredients.  Save extra juice in case you might want to add more at serving time. Chill salad for about an hour.
3. At serving time, add cherries and more pineapple juice if the salad is not moist enough for your taste.

Yield: 8 servings

Salad for two:
1 cup shredded cabbage
2 soup spoons (approx) pineapple
1-1/2 teaspoons mayo
2 tablespoons cherries.

These measurements are approximate. I just made sure the salad was moist and flavorful.

Ham and Pineapple Salad

I was very traditional for Easter this year and made a ham dinner for my husband and I, which means we have a lot of leftover ham. Thankfully, we love ham and I have many uses for it in recipes. This salad is a new one that I made for our supper Sunday evening, with great success. It is very easy and fast to put together, except the time it takes to cut up the fresh pineapple. Canned pineapple chunks would probably work just fine, but the flavor may not be as vibrant. The fresh pineapple and ham combination was wonderful. The recipe is written for two servings, but the list of ingredients is so simple that it would be very easy to multiply for a larger group of people.

This salad would make a great tea or lunch dish served with dinner rolls and a vegetable salad. As you can see in the photo, I served it with a Fruit-and-Cabbage salad. This particular salad was in the post dated 3/29/10. If you don't have left-over ham and would like to try the dish, a packaged ham steak would be a very easy substitute with out the bother of baking a whole ham.

Recipe:

1 cup fresh pineapple cubes
1 cup cubed fully cooked ham
1 tablespoon chopped green pepper
1/2 cup chopped celery
1/4 cup mayonnaise
1/2 teaspoon prepared mustard

1. In a salad bowl, combine the pineapple, ham, green pepper and celery.
2. Combine the mayonnaise and mustard in a measuring cup. Pour over salad ingredients and stir to coat.

Serves 2
Tip: I used low-fat mayonnaise successfully for the dish.