Varied holiday salads
Nov. 24, 2010By Ginger Isham
A long time ago, a booklet of salad recipes was published by Aline Coffey, Home Demonstration Program agent of the University of Vermont Extension Service. I watched Aline and learned about her recipes on “Across The Fence” when feeding babies. It is time to visit the recipes again, as they are easy, affordable and can be made ahead of time.
Frozen Banana Salad
2 packages (3 ounces each) cream cheese
dash of salt
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 cup crushed pineapple (drained)
1/2 cup maraschino cherries, coarsely cut up
1/2 cup walnuts, coarsely chopped
1 cup whipping cream
2 cups diced bananas (approximately 3 to 4 bananas)
Soften cream cheese and mix in salt, mayo and lemon juice. Fold in pineapple, cherries and nuts. Whip cream until thick and shiny but not stiff. Fold into the cream cheese mixture. Fold in bananas. Pour into a 9-by-11-inch pan and freeze for three hours or more until firm. Cut into squares and serve on crisp greens.
Cranberry Cream Salad
1 3-ounce package of cherry flavored gelatin
1 cup hot water
1 can (1 pound) cranberry sauce
1/2 cup celery, diced
1/4 cup walnuts, chopped
1 cup sour cream
Dissolve gelatin in hot water. Chill until slightly thickened. Break up cranberry sauce with a fork and stir into the gelatin along with celery and nuts. Fold in sour cream. Pour into a 1-quart mold or glass bowl and chill.
For fruit salads, try one of these dressings or dips:
Orange Honey Cream Dressing
2 tablespoons honey
2 tablespoons orange juice
1 cup sour cream
grated orange rind
Blend honey and orange juice and fold in sour cream. Garnish with orange rind.
Strawberry Cream Dip
Whip 3 ounces of softened cream cheese and 1/4 cup strawberry preserves (the kind made with juice).
Fold in 1 cup heavy cream, whipped (I use all purpose). If needed, add a little bit of milk to thin the dip. Put in center of fruit platter.
For an accompaniment salad, serve canned apricot, pear or peach halves filled with cream cheese or cottage cheese and dates, and perhaps sprinkled with finely chopped nuts.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.