SIMPLE GREEN SALAD

Ingredients

 2 small heads of soft lettuce, butter lettuce or similar

 Lemon Vinaigrette, half recipe
 1 Persian cucumber, thinly sliced
 ¼ cup shaved Parmesan cheese
 2 tablespoons pepitas
 1 avocado, thinly sliced
 ¼ cup microgreens
 Flaky sea salt, optional

Roasted Tamari Almonds

 ½ cup raw almonds

 ½ tablespoon tamari

Instructions

1. Roast the almonds: Preheat the oven to 350°F and line a baking sheet with parchment
paper. Place the almonds on the sheet and toss with tamari. Bake for 10 to 14 minutes or
until browned. Remove from the oven and let cool for 5 minutes.

2. Assemble the salad. In a large bowl toss the lettuce with a few spoonfuls of the dressing.
Add the cucumber, parmesan, pepitas, avocado, and tamari almonds. Drizzle with more
dressing and top with microgreens. Season to taste with flaky sea salt, if desired

WATERCRESS GREEN SALAD

Ingredients

 4 ounces snap peas

 1 fennel bulb, very thinly sliced on a mandoline
 Champagne Vinaigrette
 3 cups watercress
 Segments from ½ navel orange
 1 ripe avocado, sliced
 2 ounces torn fresh mozzarella
 2 tablespoons toasted pistachios
 Sea salt and freshly ground black pepper
 Lemon wedge, for serving
Instructions

1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the snap
peas into the boiling water and blanch for 2 minutes. Remove the snap peas and
immediately immerse in the ice water long enough to cool completely, about 15 seconds.
Drain and place on a kitchen towel or paper towels to dry.
2. In a small bowl, combine the sliced fennel with 1 to 2 tablespoons of the dressing and a
pinch of salt. Gently toss to coat.
3. Assemble the salad on a platter with the watercress, fennel, snap peas, orange segments,
avocado, and mozzarella. Drizzle with some of the dressing and top with the pistachios.
Season to taste with salt, pepper, and a squeeze of lemon, and serve.

GREEN BEAN SALAD

Ingredients

 1 pound green beans, trimmed

 ½ head radicchio, sliced into strips
 Scant ¼ cup thinly sliced red onion
 Honey Mustard Dressing, for drizzling
 2 ounces goat cheese
 2 tablespoons chopped walnuts
 2 tablespoons sliced almonds
 ¼ cup tarragon
 Flaky sea salt

Instructions

1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the
green beans into the boiling water and blanch for 2 minutes. Remove the beans and
immediately immerse in the ice water long enough to cool completely, about 15 seconds.
Drain and place on paper towels to dry.
2. Transfer the beans to a bowl and toss with the radicchio, onion, and a few spoonfuls of the
dressing.
3. Arrange on a platter and top with small dollops of goat cheese, the walnuts, almonds, and
tarragon. Drizzle with more dressing, season to taste with flaky salt, and serve.
CHOPPED GREEN SALAD

Ingredients
 1 recipe Homemade Italian Dressing
 1 Romaine heart (3 cups)
 5 cups leafy lettuce
 1 large shallot
 1 English cucumber (2 cups chopped)
 ½ cup cherry tomatoes
 ½ cup ripe green olives, halved
 ½ cup jarred sliced pepperoncini
 ¼ cup Parmesan shavings or shreds, plus more to serve
 ¼ teaspoon red pepper flakes, optional

Instructions

1. Make the Homemade Italian Dressing.

2. Chop romaine and lettuce. Thinly slice the shallot. Peel and chop cucumber. Slice tomatoes and
olives in half.
3. Mix together all the ingredients for the salad, including the dressing, and toss to combine. If
making in advance, refrigerate the components separately; bring the dressing to room
temperature before serving.

CUCUMBER SALAD

Ingredients

 2 tablespoons rice vinegar

 ½ tablespoon agave nectar or honey
 1 English cucumber, thinly sliced into rounds
 ⅓ cup thinly sliced red onions
 ½ teaspoon sea salt
 ¼ teaspoon toasted sesame oil
 1 tablespoon chopped dill
 1 tablespoon fresh mint leaves
 Pickled mustard seeds, optional (recipe below)
 Extra-virgin olive oil, for drizzling, optional

Pickled Mustard Seeds, optional (makes extra)

 1/2 cup apple cider vinegar

 1/2 cup water
 3 tablespoons cane sugar
 1/2 teaspoon sea salt
 1/3 cup yellow mustard seeds

Instructions

1. Make the pickled mustard seeds, if using. Combine the vinegar, water, sugar, and salt in a small
pot over medium heat. Bring to a simmer, stir in mustard seeds, reduce the heat, and cook over
low heat for 30 minutes or until the mustard seeds are plump. Remove from the heat and let
cool to room temperature. Store in the refrigerator for up to 2 weeks.
2. Make the salad. In a large bowl, combine the vinegar, agave nectar, cucumber, onion, salt,
sesame oil, and dill. Toss to coat and chill for 10 minutes. Transfer to a serving bowl, leaving
some of the excess water behind. Top with fresh mint, dollops of pickled mustard seeds, if
using, and a drizzle of olive oil, if desired. Season to taste and serve.

GREEN SALADS
Green salads must be fresh, clean, crisp and cold and well drained. Moisture and air are necessary
to keep greens crisp.

A green salad, or green leaf salad, another name for garden salad, is most often composed of leafy
vegetables such as lettuce varieties, spinach, or rocket (arugula). If non-greens make up a large
portion of the salad it may instead be called a vegetable salad.

5 Recipes of Green Salads

 Simple Green Salad

 Watercress Green Salad

 Green Bean Salad

 Chopped Green Salad

 Cucumber Salad

BOUND SALAD
These are mixture of foods that are held together or bound with a dressing usually a thick dressing
like mayonnaise. The term bound is most often used for traditional mixtures of cooked protein, starch
and vegetables items with mayonnaise like chicken salad, tuna salad, egg salad and potato salad.

5 Recipes of Bound Salad

 Chicken Salad with Bacon, lettuce, and tomato

 Tuna Salad

 Egg Salad

 Potato Salad

 Pasta Salad

CHICKEN SALAD WITH BACON, LETTUCE AND TOMATO

Ingredients

 5 slices bacon
 ¾ cup mayonnaise
 2 tablespoons minced green onion
 1 tablespoon chopped parsley
 1 teaspoon lemon juice
 1 dash Worcestershire sauce
 salt and ground black pepper to taste
 3 cups diced cooked chicken
 1 cup chopped fresh tomato
 2 stalks celery, thinly sliced
 12 leaves romaine lettuce

Directions

 Cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly
browned and crispy, about 10 minutes. Drain on paper towels and crumble when cool enough
to handle.

 Whisk mayonnaise, green onion, parsley, lemon juice, Worcestershire sauce, salt, and black
pepper together in a bowl until smooth.

 Stir chicken, tomato, and celery together in a bowl. Add crumbled bacon; pour mayonnaise
dressing over top and toss to coat. Cover and refrigerate until chilled, at least 30 minutes.

 When ready to serve, remove from the refrigerator and stir. Serve over romaine lettuce leaves
and garnish with avocado slices

 1 large avocado, sliced.

TUNA SALAD

Ingredients

 2 (5-ounce) cans tuna

 1/4 cup mayonnaise
 1 stalk of celery, diced
 2 tablespoons red onion, diced
 1-2 tablespoons chopped parsley, chives and/or other herbs
 1/2 tablespoons Dijon mustard
 salt and pepper, to taste
Instruction
1. Drain the liquid from the tuna cans. Then, add the tuna, mayonnaise, diced celery, diced red
onion, herbs, Dijon mustard, salt and pepper to a mixing bowl.
2. Stir all of the ingredients together until well combined
3. Enjoy the tuna salad plain out of a bowl, wrapped up in lettuce, or in a sandwich

EGG SALAD

Ingredients

 8 large eggs
 1/4 cup mayonnaise
 ¼ cup dill minced
 2 tbsp chives minced
 2 tbsp Dijon mustard
 1/2 tsp salt

Instructions

1.Add the eggs to a saucepan and fill with cold water. Bring water to boil and immediately remove
from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.

2.Peel and chop the eggs and add them to a medium sized bowl. Add mayonnaise, dill, chives, Dijon
mustard, salt and pepper. Mix well. Spread on bread or use with your favorite crackers.

POTATO SALAD

Ingredients

 2 pounds Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch
pieces
 6 slices bacon
 3/4 cup sour cream
 1/4 cup mayonnaise
 2 teaspoons mustard (your favorite: yellow, Dijon, stone-ground)
 1/2 cup thinly sliced green onions
 1/2 cup chopped celery
 1/4 cup chopped parsley
 2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
 Coarse salt
 Freshly ground pepper
Instructions

1. Cook the potatoes:

In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat
to a simmer.

Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse
with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still
slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)

2. Meanwhile, cook the bacon:

Heat a frying pan on medium low. Lay out the strips of bacon in a single layer. Gently cook,
turning over occasionally with tongs, until lightly browned, and much of the fat rendered out.

Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the
pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and
discard.

Once cool, chop the bacon finely.

3. Assemble the potato salad:

In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and
pepper.

Add the potatoes and use a rubber spatula to gently combine with the sour cream mixture. Add the
green onions, celery, parsley, pickles, and bacon, again gently combining. (Include a couple
tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.

PASTA SALAD

Ingredients

 1 pound tri-colored spiral pasta

 1 (16 ounce) bottle Italian-style salad dressing
 6 tablespoons salad seasoning mix
 2 cups cherry tomatoes, diced
 1 green bell pepper, chopped
 1 red bell pepper, diced
 ½ yellow bell pepper, chopped
 1 (2.25 ounce) can black olives, chopped

Instructions

1.Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring
occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold h water and
drain.

2. Whisk Italian dressing and salad spice mix together until smooth.
 3.Combine pasta, tomatoes, bell peppers, and olives in a salad bowl; pour dressing over salad
and toss to coat. Refrigerate salad, 8 hours to overnight.

COMPOSED SALAD
Composed salad are made by arranging two or more elements attractively on a plate. They are
called composed because the components are arranged on the plate rather than being mixed together.
They are elaborate and can be substantial in size, usually served as main courses or fruit courses
rather than accompaniments or side dishes.

5 Recipes of Composed Salad

 Composed Salad with Pickled Beets & Smoked Tofu

 Composed Mediterranean Chicken Salad

 Composed Cobb Salad

 Composed Chopped Salad

 Party Buffet Composed Salad

COMPOSED SALAD WITH PICKLED BEETS & SMOKED
TOFU

Ingredients

 ½ cup reduced-fat sour cream

 ¼ cup chopped fresh dill

 2 tablespoons lemon juice

 ¼ teaspoon salt

 ¼ teaspoon freshly ground pepper

 6 cups torn Boston or Bibb lettuce

 2 cups torn radicchio

 4 hard-boiled eggs (see Tip), peeled and quartered

 2 medium tomatoes, cut into wedges

 8 ounces baked smoked tofu, diced

 1 cup diced pickled beets (see Shopping Tip)

 2 cups sugar snap peas, trimmed and halved

Instructions

1. Combine sour cream, dill, lemon juice, salt and pepper in a small bowl.

2. Combine lettuce and radicchio in a large bowl; divide among 4 large plates and top with equal
portions of hard-boiled egg, tomato wedges, tofu, beets and snap peas. Drizzle about 2 tablespoons of
dressing over each salad.

COMPOSED MEDITERRANEAN CHICKEN SALAD

Ingredients

 1/2 cup plus 6 tablespoons extra-virgin olive oil

  1/4 cup red wine vinegar

 1/4 cup loosely-packed fresh flat-leaf parsley leaves

 2 cloves garlic, finely grated

 Kosher salt and freshly ground pepper

 4 chicken thighs (about 1 1/4 pounds)

 1/2 lemon, juiced (about 1 tablespoon)

 1 medium eggplant, cut into 1/4-inch thick rounds

 8 ounces haloumi cheese, sliced 1/4-inch thick

 1 head romaine, chopped

 3 Persian cucumbers, halved lengthwise, then cut crosswise into 1/2-inch semi-circles

 1 cup jarred roasted red peppers, cut into thin strips (about 7 ounces)

Instructions

1.Preheat a grill to medium-high

2. Whisk together the 1/2 cup oil, vinegar, parsley, garlic and 1/4 teaspoon each salt and
pepper until combined. Set aside.

3. Toss the chicken with 2 tablespoon of the oil and the lemon juice and sprinkle all over with
salt and pepper. Brush both sides of the eggplant slices with the remaining 4 tablespoons oil. Sprinkle
salt and pepper on both sides.

4. Grill the chicken, skin-side down, until the skin is crisp and lightly charred, about 12
minutes. Flip and grill until cooked through, about 15 more minutes. Meanwhile, grill the eggplant,
flipping once, until tender and lightly charred on both sides, about 10 minutes total. Grill the
haloumi, turning once, until soft and lightly grilled on both sides, about 5 minutes total. Cut both the
eggplant and the cheese into 1/2-inch pieces.

5. Spread the romaine on a large platter. Decoratively arrange mounds of the chicken,
eggplant, haloumi, cucumber and peppers. Drizzle with the vinaigrette and serve.

COMPOSED COBB SALAD

Ingredients

 1 Head Romaine lettuce (or 2 Romaine hearts), chopped into bite-size pieces

 6 strips of Cooked Bacon, chopped into bite-size pieces

 1-2 Rotisserie Chicken Breasts, chopped into bite-size pieces

 4 Hard Boiled Eggs, peeled and quartered lengthwise

  1 Avocado, halved, pitted and sliced into thin strips

 10 Grape or Cherry Tomatoes, halved lengthwise

 Gorgonzola Cheese, crumbled

 2 tbsp. Finely Chopped Chives

 Jacobsen Flaky Finishing Salt

 Fresh Cracked Black Pepper

Dressing
 1/2 cup Red Wine Vinegar
 1/2 Cup Extra Virgin Olive Oil
 1 tbsp. Dijon Mustard
Instruction

1. In a wide, shallow serving bowl, arrange chopped romaine in an even layer.

2. Working in vertical rows, add each prepped ingredient working from the outer edges of
the bowl, to the center.
3. Top whole salad with gorgonzola pieces and sprinkle chives over salad.

Dressing

4. Add vinegar, oil and Dijon to a jar, tighten the lid and vigorously shake until well emulsified.
5. Pour 1/2 cup of dressing evenly over the salad.
6. Finish with flaky finishing seas salt and fresh cracked black pepper.

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 cucumber
 1 cup grape tomatoes
 1/2 cup cheese blue or feta

Instructions

1. Chop all ingredients.

 2. Compose ingredients beginning at one end of your platter by placing a single ingredient in a
line, followed by another ingredient, repeat until salad has been composed as you wish.
3. Top with cheese in the center of the salad or provide on the side of the salad if gluten or dairy
allergies are of concern.
4. 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.

PARTY BUFFET COMPOSED SALAD

Ingredients

 4 packages (10-16 ounce size) frozen mixed vegetables cooked crisp tender
 4 cold cooked peeled potatoes, diced
 1 large bell pepper diced
 4 carrots, peeled and julienne cut
 4 large tomatoes, diced
 1 small bunch radishes thin sliced
 1bunch scallions, sliced
 4 stalks celery diced
 8 hard-boiled eggs, sliced or cut into wedges
 2 heads iceberg lettuce or other head lettuce
Mayonnaise Dressing
 2 cups mayonnaise
 1 cup milk (or half and half) or as needed
 1 small sweet or mild onion grated
 4 tablespoons minced fresh parsley salt and pepper, to taste
Instructions
1. Before serving, line a large attractive salad bowl first with the largest lettuce leaves, then the
remaining leaves torn into pieces. Compose the salad by layering as desired some of the
potatoes, vegetables, tomatoes, etc.
2. Make a dressing by combining the mayonnaise, milk, onion and parsley to a thin pourable
consistency and just before serving, mix gently into the vegetables. Garnish with the eggs,
extra parsley etc.

FRUIT SALAD
It contain fruits as their main ingredients, like appetizer salads or dessert salads.

5 Recipes of Fruit Salad

 Ambrosia Fruit Salad
  Strawberry Pecan Pretzel Salad

 Filipino Fruit Salad

 Melon and Pineapple Fruit Salad with Honey, Lime and Mint
Dressing

 Honey Lime Rainbow Fruit Salad

AMBROSIA FRUIT SALAD

Ingredients

 3 navel oranges, supreme and cut into small pieces see notes

 2 small bananas, peeled and sliced into thin rounds

 6 tablespoons sweetened shredded coconut or use plain fresh shredded coconut as the original

recipe states

 1 cup canned pineapple pieces drained

 6 teaspoons sugar divided

Instructions
 1. In the bottom of each dessert cup, place enough orange pieces to cover the bottom. Sprinkle

the oranges with 1 tsp of sugar. Top the sugared oranges with 2 tbsp of the shredded coconut.

2. Evenly cover the top of the coconut with banana slices.

3. Top the banana slices with 1/4 cup of pineapple pieces.

4. Continue this pattern once again until the dishes are full. Serve chilled.

STRAWBERRY PECAN PRETZEL SALAD

Ingredients

 1 cup crushed pretzels

 1/2 cup chopped pecans
 3/4 cup brown sugar
 3/4 cup butter, melted
 3 cups diced strawberries
 8 oz cream cheese, softened
 1/2 cup granulated sugar
 1 tsp vanilla
 3 cups cool whip, (or use whipped cream)
Instructions
1. Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.
2. Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400
degrees for 7 minutes. Allow the mixture to cool and then break it into small pieces. Set
aside.
3. Beat together softened cream cheese, granulated sugar, and vanilla.
4. Fold in the cool whip. Cover and store in the fridge.
5. Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream
cheese mixture.

FILIPINO FRUIT SALAD

Ingredients

 1 can (168ml) sweetened condensed milk

 1 pack (250ml) all-purpose cream - chilled
 1 can (822g) fruit cocktail - syrup drained
 1 cup young coconut meat - shredded into strips
 1 bottle (12oz) kaong/ sugar palm fruit (green) -rinsed and drained
 1 bottle (12oz) nata de coco/coconut gel (red) -rinsed and drained
 ½ cup cheese (Eden or Velveeta) - cut into tiny cubes (optional)

Instructions

 In a large bowl or container with a lid, combine and mix the sweetened condensed milk
and all-purpose cream.

 Add the rest of the ingredients and give it a good toss until well combined.

 Cover bowl with a cling wrap and chill for several hours before serving. May also be
frozen.
MELON AND PINEAPPLE FRUIT SALAD WITH HONEY,
LIME AND MINT DRESSING

Ingredients
 1 mini seedless watermelon , diced into small cubes (5 cups)
 1 cantaloupe , diced into small cubes (5 cups)
 1 honeydew , diced into small cubes (5 cups)
 1 pineapple , diced into small cubes (3 1/2 cups)
 1/3 cup honey
 1/4 cup fresh lime juice
 1/4 cup chopped fresh mint
Instructions
1. Dice fruit (drain of any excess liquid) and add fruit to a large salad bowl. In a jar or bowl
whisk together honey, lime juice and mint. Pour over fruit and toss to evenly coat. Serve
immediately.

HONEY LIME RAINBOW FRUIT SALAD

Ingredients
 1 lb fresh strawberries, chopped
 1 lb chopped fresh pineapple,
 12 oz fresh blueberries
 12 oz red grapes, sliced into halves
 4 kiwis, peeled and chopped
 3 mandarin oranges*
 2 bananas, sliced (optional)
Honey Lime Dressing
 1/4 cup honey
 2 tsp lime zest (zest of 2 medium limes)
 1 1/2 Tbsp fresh lime juice
Instructions
1.Add all fruit to a large mixing bowl.
2. In a small mixing bowl, whisk together they honey, lime zest and lime juice.
3. Pour over fruit and toss to evenly coat, serve immediately.
Notes
 *1 (15 oz) can mandarin oranges in juice or light syrup, drained well will work here too
(which was what was previously listed, I just now prefer the fresh).
 **Fruit can be chopped 1 day in advance (except banana) and dressing can be made 1 day
in advance and kept separate and chilled, toss together just before serving.
 Recipe originally shared June 2014, photos have been updated.

GELATIN SALAD
These are made with sweetened prepared mixes with artificial color and flavor. But some
professional cook used to prepare salads using unflavored gelatin relying on fruit juices and other
ingredients for flavor.

5 Recipes of Gelatin Salad

 Seven Layer Gelatin Salad
  Gelatin Delight Salad

 Simple Lime Gelatin Salad

 Layered Leche Gelatin Salad

 Cranberry Gelatin Salad

SEVEN LAYER GELATIN SALAD

Ingredients
 7 (3 ounce) packages assorted fruit flavored Jell-O® mix
 4 ½ cups boiling water, divided
 4 ½ cups cold water, divided
 1 (12 fluid ounce) can evaporated milk, divided
 1 (8 ounce) container frozen whipped topping, thawed
Instructions
1. Coat a 9x13 inch dish with cooking spray.
2. Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon
into pan and refrigerate until almost set, 45 minutes.
3. Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and
1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
4. Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

GELATIN DELIGHT SALAD

Ingredients

 1 6-ounce package lime gelatin

 2 cups boiling water
 1 10-ounce can crushed pineapple
 1 5-ounce can evaporated milk
 1 8-ounce package regular cream cheese

 1 7½-ounce jar marshmallow fluff

 1 pint heavy cream, whipped
 Mandarin orange segments
 Maraschino cherries
 Pineapple cubes

Instructions

1. Dissolve gelatin in boiling water. Stir well to fully dissolve the gelatin.
2. Pour a small amount in the bottom of an 8-cup mold. Let set in refrigerator until thick enough
to arrange designs in it. Place the orange segments, cherries and pineapple cubes on top.
Return to the refrigerator.
3. To remaining gelatin, add cream cheese and marshmallow fluff. Beat until smooth. Add the
evaporated milk and crushed pineapple and stir to combine well. Refrigerate.
4. Once the first layer of gelatin has set to hold the fruit design and the remaining mixture has
cooled, whip the cream and fold it into cheese mixture.
5. Gently place the cheese mixture on top of the first layer of gelatin. Chill at least 6 hours
before serving.
SIMPLE LIME GELATIN SALAD

Ingredients

 2 packages (3 ounces each) lime gelatin

 2 cups boiling water
 1 quart lime sherbet
 1 carton (8 ounces) frozen whipped topping, thawed

Instructions

1. In a large bowl, dissolve gelatin in boiling water. Beat in sherbet until melted. Add whipped
topping; beat well.
2. Pour into an 8-cup ring mold coated with cooking spray. Refrigerate for 4 hours or until set.
Unmold onto a serving platter.

LAYERED LECHE GELATIN SALAD

Ingredients

 2 envelopes (2 tablespoons) unflavored gelatin

 2 14-ounce cans sweetened condensed milk
 1 cup Daisy Sour Cream
 4 ounces cream cheese
 4 cups cold water, divided
 2 3-ounce boxes strawberry gelatin

Instructions

1. Spray a glass bowl or gelatin mold with non-stick cooking spray. Place in the freezer.
2. In a blender, blend the sweetened condensed milk, sour cream, and cream cheese until
smooth. Pour the mixture into a 2-quart sauce pan and heat on medium heat. Sprinkle the
unflavored gelatin and whisk constantly until the gelatin is completely dissolved. Pour 1/3 of
the gelatin mixture into the mold. Refrigerate until the gelatin is completely set (about 15 to
20 minutes).
3. Meanwhile, leave the remaining whit gelatin mixture in the sauce pan. Add ¼ cup water and
whisk frequently to prevent from thickening. In a 3-quart sauce pan, boil 2 cups of water.
Add the strawberry gelatin and stir until completely dissolved. Add 1 3/4 cups cold water and
mix well. Leave on stovetop until it cools.
4. To create the layers: Using a ladle, carefully pour about 1/3 of the strawberry gelatin mixture
on top of the (white layer) gelatin that is already set (red layer). Refrigerate until the gelatin is
completely set (about 15 to 20 minutes). Repeat layers.
 5. Refrigerate at least 2 hours once finished adding layers.
6. To easily unmold: run a thin sharp knife around the top edge of the gelatin. Then, place a
round platter on top of the gelatin mold and carefully turn over. Garnish with strawberries.

CRANBERRY GELATIN SALAD

Ingredients

 2cups boiling water

 2boxes (4-serving size each) Jell-O™ lemon-flavored gelatin
 2tubs (10 oz each) frozen cranberry-orange sauce, thawed
 1cup fresh raspberries

Instructions

1. Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil.
2. In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in
cranberry-orange sauce. Fold in raspberries. Pour into mold or bowl. Cover and
refrigerate at least 6 hours but no longer than 24 hours.
3. To unmold salad from ring mold, dip mold into hot water for 10 seconds. Place
serving plate upside down onto mold; turn plate and mold over, then remove mold.
Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop salad
from bowl to serve.

Tips from the Betty Crocker Kitchens

tip 1

You can use 2 cups homemade cranberry-orange relish if you can't find it frozen. Some
brands are seasonal and shelf stable, so check for this sauce next to canned cranberry
sauce.

tip 2

Add flair by garnishing the salad with sprigs of watercress and sugared cranberries. To
sugar cranberries, dip washed, still-wet cranberries into granulated sugar.

tip 3

Avoid last-minute hassles by unmolding the salad a couple of hours before serving. Store in
the refrigerator.

THANK YOU!!
 CLASSIFICATION OF SALAD
ACCORDING TO INGREDIENTS
USED

 GREEN SALAD
 BOUND SALAD
 COMPOSED SALAD
 FRUIT SALAD
GELATIN SALAD

JANELLE ABAO REQUIERON

ORIELLE RAINE SARSUELO
SUBMITTED BY

ELMA MAY PETALCURIN

SUBMITTED TO

9 COURTEOUS
GRADE & SECTION