Classification: GELATIN SALAD

Recipe: CATHEDRAL WINDOW GELATIN SALAD

Ingredients: Procedure:

 1 package (3.1 ounces) unflavored red color
gelatin
 1 package (3.1 ounces) unflavored green color
gelatin
 1 package (3.1 ounces) unflavored yellow
color gelatin
 6 1/4 cups water
 2 packages (3.1 ounces each) unflavored
clear gelatin
 12 ounces table cream (all-purpose cream)
 In a pot, combine the package of green,
red , yellow gelatin and 1 1/2 cups water.
Over medium heat, until mixture begins
to bubble. Refrigerate to cool and set.
 When gelatin are set and firm, cut into 1-
inch cubes.
 combine the 2 packages of clear gelatin
and 1 3/4 cups water Add cream and
condensed milk.
 Drop cubed gelatin into the cream
gelatin. Allow to cool, refrigerate to
completely cool and serve.

 1/2 cup condensed milk

Tools/Utensils:

 knife refrigerator

Classification: FRUIT SALAD  knife peeler / zester

 cutting board mixing bowl
Recipe: RED, WHITE, BLUE BERRY FRUIT SALAD

Ingredient: Procedure:

 Mix the strawberries and blueberries

together in a bowl, sprinkle with sugar
 1 pint strawberries, hulled and quartered and lemon juice, and toss lightly.

 Refrigerate until cold, at least 30

 1 pint blueberries minutes.

 About 30 minutes before serving, cut the

bananas into 3/4-inch thick slices, and
 1/2 cup white sugar toss with the berries.

 2 tablespoons lemon juice

Tools/Utensils:

 4 bananas  knife refrigerator

 cutting board mixing bowl
 Classification: GREEN SALAD
Recipe: SIMPLE TOSSED SALAD

Ingredients: Procedure:

1 cucumber, peeled and chopped

 Combine dressing ingredients in a jar,
2 fresh tomatoes, chopped cover and shake vigorously to combine.
 In a large bowl combine mixed greens,
2 green onion, minced sunflower seeds, bacon, red onions,
cucumbers.
1 red bell pepper, chopped
 Just before serving add dressing to taste
5 radishes, chopped and toss to combine.
 Serve immediately after tossing with
1 small jicama, peeled and julienned dressing.
5 romaine lettuce leaves, torn into bite size
pieces

1 clove garlic, minced

Tools/Utensils:

 knife salad spinner

 cutting board mixing bowl

Classification: VEGETABLE SALAD

Recipe: CUCUMBER AND TOMATO SALAD

Ingredients: Procedure:

o 1 cucumber, peeled and chopped  Toss together the cucumber, tomato,

o 2 fresh tomatoes, chopped onion, pepper, radish, jicama, and lettuce
o 2 green onion, minced in a large salad bowl.
o 1 red bell pepper, chopped
o 5 radishes, chopped  Whisk together the garlic, lemon juice,
o 1 small jicama, peeled and julienned olive oil, pomegranate juice, salt, pepper,
dill, basil, and water in a small bowl.
o 5 romaine lettuce leaves, torn into bite size pieces
o 1 1/2 tablespoons lemon juice
 Drizzle dressing over the salad just
o 2 tablespoons olive oil
before serving.
o 1 tablespoon pomegranate juice
o 1 teaspoon salt
o 1 teaspoon ground black pepper
o 1 teaspoon chopped fresh dill
o 1 teaspoon chopped fresh basilove garlic, minced Tools/Utensils:

 knife refrigerator
 cutting board mixing bowl
 Classification: BOUND SALAD
Recipe: CHICKEN CREAMY SALAD
Ingredients:
 5 slices bacon
 3 cups diced cooked chicken
 1 cup chopped fresh tomato
 2 stalks celery, thinly sliced
 ¾ cup mayonnaise
 2 tablespoons minced green onion
 1 teaspoon lemon juice
 salt and ground black pepper to taste
 12 leafs romaine lettuce
 1 large avocado, sliced
Classification: COMPOSED SALAD
Recipe: COMPOSED CHOPPED SALAD
Ingredients:
 4 cups lettuce
 1 cup cooked ham
 1 cup cooked turkey
 8 pieces cooked bacon
 2 green onions
 4 hard-boiled eggs
 2 avocado
 1 cup of cucumber and grape tomatoes
 1/2 cup cheese blue or feta
Procedure:
 Place bacon in a large skillet and cook
over medium-high heat. Drain bacon
slices on paper towels; crumble.
 Stir chicken, bacon, tomato, and celery
together in a bowl.
 Whisk mayonnaise, green onions, lemon
juice, Worcestershire sauce, salt, and
black pepper together in a bowl until
dressing is smooth. Pour dressing over
chicken mixture. Refrigerate until chilled.
 Stir chicken mixture and serve over
romaine lettuce leaves; garnish with
avocado slices.
Tools/Utensils:
 knife refrigerator
 cutting board mixing bowl
Procedure:
 Chop all ingredients.
 Compose ingredients until salad has
been composed as you wish.
 Top with cheese in the center of the
salad
 Serve with dressing option on the side.
Favorite dressings for our chopped
salads are a simple oil and vinegar,
vinaigrette, honey mustard, and ranch or
blue-cheese.
Tools/Utensils:
 knife
 cutting board mixing bowl