I recently came across an old
recipe file as we were unpacking
while moving into our new home. I
was happy to find these great salad
recipes I had lost. This month, I offer
Chicken Cranberry Luncheon
Salad, Spinach Rice Salad with
Garlic-Soy Vinaigrette and
Cornbread Salad. These are yummy
anytime of the year.
Chicken Cranberry Luncheon
Salad
1 small package lemon Jello
1/2 teaspoon salt
1 cup salad dressing (Miracle
Whip)
1 cup hot water
1/2 pint cream, whipped
Dissolve Jello in hot water, Add
salt and when syrupy, whip and add
whipped cream and salad dressing.
Then add:
3 cups chopped celery
3 hard-boiled eggs
2 cups cooked chicken
1/2-pound cheddar cheese,
coarsely shredded
1 cup chopped pecan pieces
1/2 teaspoon onion juice
Let mixture set to mold or use a
9x12 dish. When well set, top with
layer of cranberry jelly or real raspberry
Jello. Or it may also be
topped with:
1 package raspberry Jello
1 can cranberry jelly or sauce
(dissolved in Jello)
1 1/2 cups hot water
When syrupy, cover the chicken
mixture
Spinach Rice Salad

1 cup uncooked rice
1/4-pound fresh spinach, leaves
cut into julienne strips
4 green onions, finely chopped
1 small zucchini, cut into
julienne strips
1/2 cup celery, cut into julienne
strips
1/4 cup pine nuts (or almonds),
lightly toasted
garlic-soy vinaigrette (see
recipe below)
salad greens
Cook rice according to package
directions. While rice is still hot,
toss with vinaigrette. Cover and
chill well. Add vegetables and
nuts. Toss lightly and season with
salt and pepper to taste. Serve on
salad greens.
Garlic-Soy Vinaigrette
1/2 cup olive oil
1 tablespoon vinegar
1 tablespoon soy sauce
2 cloves garlic, crushed
1/2 teaspoon black pepper
(coarse ground)
salt
Prepare rice with vinaigrette the
day before. Add remaining ingredients
shortly before serving.
Makes about 8 cups.
Note: I prefer using regular
spinach instead of baby spinach.
It’s a nuisance to clean, but it
works better with the other ingredients
in this recipe.
Cornbread Salad
2 boxes Jiffy cornbread mix,

baked (or use your own recipe)
1 head lettuce, finely shredded
1 medium onion or 6 chopped
green onions
1/2 cup chopped bell pepper
1/2 cup sweet pickle relish
1 pound bacon, cooked and
crumbled
1 can drained Mexi-corn
4 chopped tomatoes (or 1 container
of cherry tomatoes)
1 cup mayonnaise
2 tablespoons pickle juice
Mix all vegetables and bacon
and set aside. Start layers with onehalf
of the cornbread crumbs. Add
half of the shredded lettuce. Add layer of all the veggie mixture. Add
the other half of the shredded lettuce.
Top with 1 cup mayo mixed
with 2 tablespoons pickle juice.
Sprinkle with remaining half of
cornbread crumbs.
Also can use an additional topping
of grated cheese if desired.
Refrigerate until ready to serve.

Betty Jacobs