Every meal is made complete with a delicious salad. Autumn jewels gelatin salad, avocado with groundnut dressing and bacon avocado potato salad 3 delicious salad recipes that complete a meal.
You can try them out below:
1. Autumn Jewels Gelatin Salad
Ingredients:
- 1 cup cranberries
- 2 apples
- 1/2 cup sugar
- 6 ounces red gelatin
- 15 ounces crushed pineapple
- 1 cup celery - diced
- 1/2 cup nuts - chopped
- 2 cups boiling water
Directions:
Use pecans, walnuts, or a mixture of both.
- Chop the cranberries, apples and celery into small pieces.
- Drain the pineapple and save juice.
- Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
- Combine gelatin with boiling water and stir until dissolved.
- Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup.
- Add this to the gelatin mixture.
- Chill in refrigerator until slightly thickened.
- Combine the cranberry-apple mixture with celery, drained pineapple and nuts.
- Stir into gelatin mixture.
- Pour into lightly greased mold or into individual serving molds.
- Chill until firm.
- Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.
Serving Ideas: Serve with your Thanksgiving meal
2. Avocado with Groundnut Dressing
Ingredients:
- 2 avocados - ripe
- 1 tablespoon lemon juice
- 2 tablespoons peanuts - shelled
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- Cayenne
- Salt - to taste
- Fresh chives - to garnish
Directions:
- Peel the avocados; cut out the stone and cut into cubes.
- Sprinkle with lemon juice and set aside.
- Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds.
- Mix the peanuts and spices well.
- Sprinkle over the avocados with finely chopped chives.
Refrigerate until ready to serve.
3. Bacon-Avocado Potato Salad
Ingredients:
- 6 medium boiling potatoes
- 2 avocados - cubed
- 8 slices bacon
- 1/2 cup chopped onions - chopped
- 1 tablespoon fresh lime juice
- 1/2 cup white wine
- 1/4 cup cider vinegar, salt, black pepper, paprika
- 1/4 teaspoon mustard powder
- 2 tablespoons fresh parsley - chopped
- 1 tablespoon fresh cilantro - chopped
Directions:
- Boil potatoes in their skins.
- While potatoes boil, cube avocados and toss with lime juice.
- Chop bacon into one inch pieces and fry until crisp in a large skillet.
- Remove bacon to paper towels to drain.
- In bacon fat, saute onions until golden.
- Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.
- When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss.
- Allow to cool to room temperature.
- Fold in avocado, bacon, parsley, and cilantro.
Serve at room temperature or chill one hour or longer.
You can try them out below:
1. Autumn Jewels Gelatin Salad
Ingredients:
- 1 cup cranberries
- 2 apples
- 1/2 cup sugar
- 6 ounces red gelatin
- 15 ounces crushed pineapple
- 1 cup celery - diced
- 1/2 cup nuts - chopped
- 2 cups boiling water
Directions:
Use pecans, walnuts, or a mixture of both.
- Chop the cranberries, apples and celery into small pieces.
- Drain the pineapple and save juice.
- Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
- Combine gelatin with boiling water and stir until dissolved.
- Add enough water or fruit juice (apricot nectar, strawberry nectar etc.) to pineapple juice to equal 1 cup.
- Add this to the gelatin mixture.
- Chill in refrigerator until slightly thickened.
- Combine the cranberry-apple mixture with celery, drained pineapple and nuts.
- Stir into gelatin mixture.
- Pour into lightly greased mold or into individual serving molds.
- Chill until firm.
- Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.
Serving Ideas: Serve with your Thanksgiving meal
2. Avocado with Groundnut Dressing
Ingredients:
- 2 avocados - ripe
- 1 tablespoon lemon juice
- 2 tablespoons peanuts - shelled
- 1/2 teaspoon paprika
- 1/2 teaspoon cinnamon
- Cayenne
- Salt - to taste
- Fresh chives - to garnish
Directions:
- Peel the avocados; cut out the stone and cut into cubes.
- Sprinkle with lemon juice and set aside.
- Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds.
- Mix the peanuts and spices well.
- Sprinkle over the avocados with finely chopped chives.
Refrigerate until ready to serve.
3. Bacon-Avocado Potato Salad
Ingredients:
- 6 medium boiling potatoes
- 2 avocados - cubed
- 8 slices bacon
- 1/2 cup chopped onions - chopped
- 1 tablespoon fresh lime juice
- 1/2 cup white wine
- 1/4 cup cider vinegar, salt, black pepper, paprika
- 1/4 teaspoon mustard powder
- 2 tablespoons fresh parsley - chopped
- 1 tablespoon fresh cilantro - chopped
Directions:
- Boil potatoes in their skins.
- While potatoes boil, cube avocados and toss with lime juice.
- Chop bacon into one inch pieces and fry until crisp in a large skillet.
- Remove bacon to paper towels to drain.
- In bacon fat, saute onions until golden.
- Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.
- When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss.
- Allow to cool to room temperature.
- Fold in avocado, bacon, parsley, and cilantro.
Serve at room temperature or chill one hour or longer.
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Recipes Source: http://those-recipes.information-guide.org/The_Recipes_Package.html
Recipes Source: http://those-recipes.information-guide.org/The_Recipes_Package.html
