Grape Salad

Grape Salad with Brown Sugar and Pecan Topping Recipe

Ingredients:

4 lbs grapes(a mix of colors); cleaned 8 ounces sour cream 8 ounces cream cheese; softened 1/2 cup granulated sugar 1 teaspoon vanilla extract For the topping: 1 cup brown sugar; packed 1 cup crushed pecans Instructions: In a small bowl, mix brown sugar and crushed pecans for the topping. Set aside. In a large bowl, mix together cream cheese, sugar sour cream and vanilla until blended. Stir in the grapes. Cover with the topping and chill for at least two hours.

Leola’s Spinach Salad

Leola’s Spinach Salad

1-pound spinach-remove stems
1-pound iceberg lettuce-chilled (Leola used Romaine)
3/4 pound Swiss Cheese-grated
3/4 pound bacon-cooked and crumbled

Dressing

1/2 cup white vinegar
1 ½ t onion-grated (a little more)
1-cup salad oil
1 ½ t salt
1/4 -1/2 cup sugar (Leola uses ½ cup)
¾ t dry mustard
1 ½ t poppy seeds

Toss all salad ingredients together in a large bowl. Combine dressing ingredients, except poppy seeds, in a blender and blend until smooth. Add poppy seeds and blend on a few short burst until mixed in but not pureed. Pour over salad and toss.

Leola Kempton Wadell

I prefer iceberg lettuce over Romaine
Karen Kempton Griffin

Chinese Napa Cabbage Salad

1 Large head Napa Cabbage (finely chopped)
1 Bunch green onions, sliced

Toast in oven:
1/2 cup slivered almonds
1/2 cup sunflower seeds
2 pgs Top Ramen (noodles only)

Crumble noodles into bowl, Mix in almonds and sunflower seeds,
Add one cube melted butter or margarine (I use less)
Spread on to a cookie sheet.
Place in 350-degree oven for 15 min. (Stir once or twice) until light brown.

DRESSING:
3/4 cup salad oil
1 T soy sauce
3/4 cup sugar
1/2 cup red wine vinegar (Pompeian Red Wine Vinegar)
SHAKE WELL

Before serving, combine every thing.

Helen Kempton Callies

Helen made this for our Kempton Family Reunion when we were at Indian Hot Springs.
I have eaten salads that are similar, but this is my favorite.
Karen Kempton Griffin

Mediterranean Pasta with Fire Roasted Tomatoes

Ingredients:
2 pounds medium plum tomatoes (10-12), half lengthwise
½ cup olive oil, divided
2 cloves garlic, minced
1 tbsp Italian seasoning
½ tsp crushed red pepper
½ tsp Sicilian sea salt
¼ tsp coarse grind black pepper
8 oz pasta, such as spaghetti
Directions:
PLACE tomato halves, cut sides up, in foil lined 15”x10”x1” pan sprayed with no stick cooking spray. Mix ¼ cup oil, garlic and seasonings in small bowl, spoon over tomatoes. Drizzle with 2 tbsp of the remaining oil.
ROAST in preheated 400OF oven 45-60 minutes until tomatoes are soft and browned on top
PREPARE pasta as directed on package. Drain well. Place ½ of roasted tomatoes and remaining 2 tbsp oil in large bowl. Coarsely mash tomatoes. Add pasta and remaiing tomatoes: toss it mix well. Sprinkle with shredded parmesan cheese and additional crushed red pepper, if desired
** i have not tried this but it looked really good ***

Bowtie Salad

Salad:
½ lb bowtie pasta
½ C Parmesan cheese, grated
1 ½ C frozen corn, fried briefly in olive oil
Grape tomatoes
Fresh basil (can use dried)
Pine nuts
Green onions, sliced
¾ C Olive Garden Salad Dressing

Combine all ingredients 8 hours before serving.

Olive Garden Salad Dressing:
½ C mayonnaise
1/3 C white vinegar
1 tsp vegetable oil
2 Tbsp. corn syrup
2 Tbsp. Parmesan cheese, grated
2 Tbsp. Romano cheese, grated
¼ tsp. garlic salt or 1 clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tbsp, lemon juice

Mix all ingredients in a blender until well mixed. If the dressing is a little too tangy, add a little extra sugar.

After I mix the salad dressing to the salad, I sprinkle some garlic salt on it.

Strawberry Spinach Salad

Salad

8 cups torn fresh spinach

1 pint fresh strawberries, sliced

1 can (11 ounces) mandarin oranges, drained

1/4 cup julienned red onion

Dressing

1/2 cup canola oil

1/3 cup sugar

1/4 cup *cider vinegar

1-1/2 teaspoons finely chopped onion

1/2 teaspoon Worcestershire sauce

1/4 teaspoon paprika

1 tablespoon poppy seeds

Directions

On salad plates, arrange the spinach, strawberries, oranges and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salads; serve immediately.

Yield: 6-8 servings.

I combine dressing ingredients, except poppy seeds, in a blender and blend until smooth. Add poppy seeds and blend on a few short burst until mixed in but not pureed. I also make one large salad in a big bowl.

Karen Kempton Griffin

This is so easy to make and sooooooo good. I found this on Taste of Home website

*I like Bragg's Cider Vinegar

When we went to Michelle and Quinn’s this weekend I made this salad. I told Michelle that I thought it would be good with sugar coated almonds. When Quinn was eating it he said, “you know what would really be good in this is sugar coated walnuts.” So the next time I make it I will use either almonds or walnuts.

Almonds-sliced and coated with:

3 T. sugar (put sugar in frying pan on medium heat. When sugar begins to melt turn heat down, add almonds and stir until coated).