CRANBERRY RELISH

Note: This recipe is quick to make but it does require at least 4 hours.

1 cup chopped pecans

2 (16-oz) cans whole-berry cranberry sauce

1 1/2 tsp grated orange zest

1/3 cup fresh orange juice

1 tbsp lemon juice 

1/4 tsp ground cinnamon 

 In a small nonstick skillet, heat chopped pecans over medium-low heat, stirring often, for about 5 minutes, or until fragrant and toasted. Scrape out of pan onto a plate to stop cooking.

In a small saucepan, combine cranberry sauce, orange zest, orange juice, lemon juice and cinnamon over medium-low heat. Bring to a boil, reduce heat to a simmer and cook for 5 minutes, stirring occasionally. Remove from heat and stir in pecans. Cool slightly, then cover and refrigerate for at least 4 hours or overnight.

Yield: 8 to 10 servings

recipe and photo Sandra Lee Woman's World 2025

FRESH CITRUS SALAD

2 small-size red grapefruits

2 large size navel oranges
1/4 cup orange marmalade
2 tbsp raspberry vinegar
2 tsp grated fresh ginger
1/2 cup diced avocado
1/2 cup diced strawberries

Peel the grapefruits and oranges; cut into rounds and arrange on a serving platter.

Whisk together the marmalade, vinegar, and ginger; toss with the avocado and strawberries. Pour over the citrus slices.

Yield: 6 to 8 servings

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LEIGH'S CHICKEN SALAD FROM POINT OF GRACE

I am reposting this very popular post from 2014 for any who may not have seen it.

No rhyme, no reason, and barely a recipe, but it sure is yummy.

10.5 oz canned chicken drained
1/2 cup cream cheese softened
1/2 cup mayonnaise (Duke's is my favorite)
1/2 cup grapes, cut in half
1 Granny Smith apple, cut in small bites with skin left on
1/2 wedge of freshly squeezed lemon juice
1/2 cup of sliced almonds, toasted
salt and pepper to taste.

1. Mix ingredients together
2. Chill overnight (or at least 4 hours)

It's also delicious with your favorite crackers!
Serves 4

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CREAMY BROCCOLI SLAW

1/2 cup olive oil mayonnaise

3 tbsp cider vinegar

2 tsp honey

1 pkg (12-oz) broccoli slaw

1 small Golden delicious apple, julienned

1/4 cup minced shallots

2 tsp flax seeds

1/4 tsp salt

1/4 tsp pepper

Parsley or cilantro for garnish, optional

In a large bowl, whisk together mayo, vinegar and honey. Add broccoli slaw, apple, shallot and flax seeds; toss to coat. Season with salt and pepper. Garnish with the parsley or cilantro, if desired.

recipe and idea Woman's World 2024

CHERRY DUMP SALAD

3 cup miniature marshmallows

1 large can crushed pineapple, drained
1 can cherry pie filling
1 cup chopped pecans
1 can Eagle Brand milk
1 small carton frozen whipped topping, thawed

Mix whipped topping and milk together; stir in the pineapple, pie filling, and pecans.

Gently fold in the marshmallows to coat completely.

Cover and chill until serving time.

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ORZO AND WILD RICE SALAD

1/2 cup wild rice

This is a tasty recipe but does need an hour to chill before serving.

1 cup orzo pasta

1/3 cup frozen whole kernel corn

1 cup chopped red bell pepper

1 small red onion, chopped

1/3 cup dried currants 

3/4 tsp salt

3/4 tsp black pepper

3 tbsp white balsamic vinegar

1 tbsp honey

1 tsp Dijon mustard

1/2 tsp minced fresh garlic

1/4 cup canola oil

1/4 cup chopped fresh basil, plus leaves for garnish

Cook rice according to package directions until tender, about 40 minutes. Drain well, then spread on a large, rimmed baking sheet and chill until cool.

Meanwhile, bring a pot of lightly salted water to a boil. Cook pasta according to package directions, adding corn in the last 3 minutes of cooking. Drain and rinse with cold water to cool.

Transfer pasta mixture and rice to a large bowl. Stir in bell pepper, onion, currants, salt and black pepper.

To make the dressing: Whisk together vinegar, honey, mustard, and garlic in a bowl. Slowly whisk in oil until emulsified. Add the dressing to pasta mixture and toss to coat. Chill, covered, at least one hour but up to 4 days. Stir in chopped basil just before serving. Garnish with basil leaves.

Yield: 10 servings 

recipe and photo allrecipes

SMASHED BUFFALO POTATO SALAD

3 tbsp olive oil

3 lb baby gold potatoes

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

3/4 cup sour cream

1/2 cup mayonnaise

1 pkg (1-oz) dry ranch seasoning

1 bunch green onions, thinly sliced (about 1 2/3 cups)

10 slices bacon crisp cooked and crumbled + more for garnish 

2 stalks celery, chopped

1/2 cup crumbled blue cheese + more for garnish

1/4 cup cayenne pepper hot sauce (such as Frank's Red:Hot), or to taste

Preheat oven to 425-degrees. Line a 10x15-inch rimmed baking sheet with foil, coat with 1 tablespoon of the olive oil.

Place potatoes in a large pot; add enough salted water to cover potatoes by 2-inches. Bring to a boil over high heat then reduce to medium heat. Simmer, stirring occasionally, until tender, 12-15 minutes. Drain well and arrange in an even layer on the prepared baking sheet.

Using the bottom of a sturdy glass, flatten potatoes to 1/4-1/2-inch thickness. Take care not to break them fully apart. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with salt, pepper and garlic powder.

Roast potatoes, turning after 25 minutes, until crispy and browned, 30-35 minutes. Let cool slightly.

Meanwhile, make the dressing. In a large bowl, stir together sour cream, mayonnaise, and ranch seasoning. Stir in the green onions, bacon, celery and blue cheese.

Add the roasted potatoes to dressing. Drizzle with hot sauce; gently toss until well coated. Garnish with additional bacon and blue cheese. Serve warm or chilled (up to 3 days).

Yield: 10 servings

recipe and photo allrecipes 2025

DILL PICLE POTATO SALAD

3 lbs potatoes (about 8 medium)

6 large hard-boiled eggs, chopped

3 celery ribs, chopped

6 green onions

2 medium dill pickles, finely chopped

1 1/2 cups mayonnaise

1/4 cup dill pickle juice

4 1/2 tsp prepared mustard

1 tsp celery seed

1 tsp salt

1/2 tsp pepper

Leaf lettuce, optional

Dill pickle slices for garnish, optional

Place potatoes in a Dutch oven or large kettle and cover with water. Bring potatoes to a boil, reduce heat, cover. and simmer until tender, 20-30 minutes. Drain and cool.

Peel and cube potatoes, place in a large bowl. Add eggs, celery, onions and pickles.

In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over the potato mixture, gently mix well. Cover and refrigerate at least 4 hours.

If desired, serve in a lettuce-lined bowl and garnish with the pickle slices.

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TORTELLINI SALAD

1 lb fresh broccoli florets*

2 cups tightly packed fresh baby spinach leaves, torn into bite-size pieces
1 cup diced red bell pepper
2 pkgs (9-oz each) small cheese-filled tortellini, cooked, drained, cooled
1/4 cup red wine vinegar
2 tbsp olive oil
1 1/2 tsp lemon juice
1 tsp sugar
1 tsp garlic salt

Steam broccoli until crisp tender.

Steam spinach until just wilted.

In a large bowl combine broccoli, spinach, red pepper and tortellini; toss well.

In a small bowl, combine the vinegar, oil, lemon juice, sugar, and garlic salt; blend well.

Pour the dressing over the tortellini and vegetables in the large bowl and toss to coat well.

*May substitute asparagus for broccoli.

Yield 4 servings

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VEGETABLE SALAD WITH HOMEMADE VINAIGRETTE

5 medium red potatoes

1/2 lb fresh green beans, broken into 2-inch pieces
1 medium red bell pepper, cut into thin strips
1 cup frozen corn, thawed
1 rib of celery, sliced thin
1 medium carrot, shredded
2 or 3 green onions, sliced thin
1 1/2 cups cubed mozzarella cheese

Cut potatoes into 1/2-inch slices and quarter each slice.  Place in a large saucepan and cover with water; bring to a boil.  Reduce heat and cook, covered, until potatoes are just tender, drain.

While potatoes cook, place the green beans in a small saucepan and cover with water.  Bring beans to a boil; reduce heat and cook, covered, just until crisp-tender, approximately 10 minutes; drain.

Combine the bell pepper, corn, celery, carrot, green onions and cheese in a large serving bowl.  Add the potatoes and beans.  Pour the vinaigrette over all and toss lightly to coat.  Delicious served either at room temperature or chilled.

Homemade Vinaigrette:
2/3 cup olive or canola oil
2 garlic cloves, minced
1/4 cup white wine vinegar
2 tbsp minced fresh thyme
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper

Using a wire whisk, whisk all the ingredients together in a small bowl.  Pour over the vegetables, toss to coat well.

Note: Also, just a good homemade salad dressing for your green salads and pasta salads as well.

 

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CORN BREAD SALAD

1 pkg (8.5 oz) corn bread/muffin mix

1 can (4 oz) chopped green chilies, undrained

1/8 tsp cumin

1/8 tsp oregano

pinch of rubbed sage

1 cup mayonnaise

1 cup (8 oz) sour cream

1 envelope ranch salad dressing mix

2 cans (15 oz ea) pinto beans, rinsed and drained

2 cans (15 1/4 oz ea) whole kernel corn, drained

3 medium tomatoes, chopped

1 cup green bell pepper, chopped
1 cup chopped green onions

10 bacon strips, cooked, drained, crumbled

2 cups (8 oz pkg) shredded cheddar cheese

Prepare corn bread batter according to the package directions, stirring in the chilies, cumin, oregano and sage. Spread batter into a greased 9-in square pan and bake at 450 degrees 20-25 minutes until done. Cool.

In a small bowl, combine the mayo, sour cream and dressing mix; set aside. 

Crumble half the cornbread into a 13-in x 9-in dish and layer with half the beans, half the mayo mixture and half the remaining ingredients. Repeat the process (dish will be very full). Cover and refrigerate at least 2 hours before serving.

Yield: 12 servings

file photo for reference only

REFRIGERATOR OR FREEZER SLAW

This recipe is from my vintage recipe collection. I remember my mom making this and freezing it for the winter months.

1 cup vinegar
1/2 cup water
2 cup sugar
1 tsp mustard seed
1 tsp celery seed
1 medium to large head of green cabbage
1 tsp salt
1/2 bunch celery
1 large green bell pepper

Combine the first 5 ingredients and bring to boil.  Let simmer 15 minutes and cool.  Set aside this syrup.  Chop the cabbage.  Add the salt.  Let stand 40 minutes.  Chop the celery and green pepper and add to the cabbage.  Add the cooled syrup and store in refrigerator where it will keep for 2 weeks or can be frozen for months.

file photo for reference

SWEET AND SOUR HONEY MUSTARD SAUCE AND DRESSING

This tasty sauce is similar to the honey mustard sauce found at restaurants to use as a dipping sauce for chicken nuggets, etc. but with half the calories, fat, and carbs.

1/4 cup olive oil mayonnaise
1/4 cup light sour cream
2 tbsp Splenda or Stevia Granular*
1 tbsp hot water
1 tbsp + 1 tsp Dijon mustard
1 1/2 tsp vinegar
2 tsp honey

Whisk all ingredients together in a small bowl. Cover and refrigerate to thicken. (May be used immediately as a sandwich spread by eliminating the hot water)

To use as a salad dressing add more hot water, one tablespoon at a time, until thin enough to suit you.

*Sugar measures the same as Spendia or Stevia, if you prefer.

the file photo

FRUIT SALAD WITH COLORFUL MARSHMALLOWS

2 red apples

2 firm bananas
1 small can mandarin oranges, drained
1 large can fruit cocktail, drained and juice saved.
12 maraschino cherries, cut in half
1 cup coarsely chopped pecans
2 cups miniature colored marshmallows (white mini marshmallows may be used)

Wash, core, and cut apples into bite-size pieces.  Stir into the reserved fruit cocktail juice.

Peel bananas and cut into bite-size slices.

Combine the apples that have been drained, bananas, and fruit cocktail.  Add the cherries, nuts, and marshmallows.  Stir gently to combine well.  Chill, if desired.

Yield: 2 quarts.

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CHICKEN AND BROCCOLI SALAD

This is a quick fix recipe but does need to be chilled a couple of hours before serving. Since I am posting this on Thanksgiving Day, you can use leftover turkey, if you want.

2 cups cubed cooked chicken breasts
1 cup mayonnaise
1/4 cup sugar
5 tbsp raspberry vinegar
1/2 lb bacon, cooked and crumbled
4 cups small broccoli florets
1/2 cup dry-roasted cashews
1/2 cup sunflower kernels
1/2 cup chopped red onion
1/2 cup golden raisins

In a small bowl whisk together the mayonnaise, sugar, and vinegar to make the dressing.  Whisk until well blended; set aside.

In a large bowl combine the chicken, bacon, broccoli, cashews, sunflower kernels, chopped onion, and raisins.  Add the dressing and stir until well coated.  Cover and chill a couple of hours to let the flavors blend.

Yield: 8 cups of salad

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SKINNY BROCCOLI SALAD

I got this recipe from a Pampered Chef lady several years ago.  It is really good.

2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced-fat ranch dressing

Mix all ingredients, except dressing, together in a large bowl and toss with reduced fat ranch dressing.

Refrigerate until serving.

 

VEGETABLE SLAW

1/2 medium-size cabbage

1/4 medium-size cauliflower

1 medium zucchini

1 stalk celery

1 medium carrot

1/2 cup sour cream

1/3 cup bottled creamy cucumber salad dressing

1 tsp poppy seed

Dash of bottled hot pepper sauce

Reserve 4 nice cabbage leaves to line the bowl.

Cut the cabbage head into quarters and shred 2 of them. (Reserve remaining two for another use.)  Cut the cauliflower into small florets or slice if desired. Cut zucchini lengthwise in half then cut into slices, Thinly bias-slice the celery and shred the carrot.

In a bowl, combine the cabbage, cauliflower, zucchini, celery and carrot.  For dressing, in a small bowl stir together the sour cream, salad dressing, poppy seed and hot pepper sauce. Pour dressing over the vegetables and toss to coat. Cover and refrigerate for 2 to 6 hours. Serve in a acabbage leaf-lined bowl, if desired.

Yield: 8 servings.

file photo for reference - not this exact recipe

SHRIMP, GRAPEFRUIT, AND AVOCADO SALAD

SHRIMP:

2 qts water

Rind from 2 tangerines

1 tsp salt

1 lb raw unpeeled jumbo shrimp

SALAD:

12 ounces arugula, baby spinach or watercress, stemmed

8-ounces frisee, stemmed

1 avocado, sliced and rubbed with lemon in lemon juice

1 red grapefruit, peeled and sectioned

Honey-Tangerine Vinaigrette (recipe follows below

To prepare shrimp: In a medium saucepan, bring the water, tangerine rind, and salt to a boil. Add shrimp and cook 3 to 4 minutes or until shrimp turn pink. Drain; peel and devein shrimp. Chill.

Assemble the salad: Arrange arugula, frisee, avocado, grapefruit, and shrimp on a platter. Serve with vinaigrette.

HONEY-TANGERINE VINAIGRETTE

1/4 cup fresh tangerine juice (1 large tangerine)

1 tbsp honey

1/4 cup white wine vinegar

3/4 cup peanut oil

1/2 tsp freshly ground black pepper

In a blender, process first 3 ingredients until blended. With blender on, slowly add oil; process until well blended. Add salt and pepper and blend. Serve with the salad.

Makes 6 servings/ 1 1/4 cup vinaigrette

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SPINACH, BEET AND GOAT CHEESE SALAD

1 medium beet

1 tsp olive oil

2 cups baby spinach

1 tbsp goat cheese

1 tbsp pomegranate seeds

2 tbsp bottled vinaigrette dressing 

Walnut halves, optional

Heat oven to 350-degrees.

Brush cleaned beet with the olive oil and wrap in foil. Roast until tender, about 45 minutes. Let cool then peel and slice.

In a medium bowl, combine spinach, cheese, seeds, beet slices and walnuts, if using.  Add the dressing and toss until evenly coated. Season to taste with salt and pepper.

Yield: 1 serving

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10 MINUTE CHICKEN WALDORF SALAD

1 pkg (9-oz) fully cooked grilled chicken

1 large apple, cored, diced
1/2 cup raisins
1/2 cup chopped walnuts
1/3 cup mayo-type salad dressing
2 tbsp milk
2 tbsp lemon juice

Cut the chicken into bite-size pieces into a large bowl.  Add the apple, raisins, and walnuts; stir together.

Combine the salad dressing, milk, and lemon juice.  Add the dressing to the chicken mixture and toss to coat well.

This eatingwell photo is used for reference only.