Diane Prather: A salad to go ‘pea-nutty’ over
Craig — It’s so hot that I’ve been craving fruit and vegetable salads. They go good with barbecue, too. This week’s column features three salads, two of which I made for the first time this week.
First, I made a variation of “Watergate Salad.” It’s a very pretty salad that might also be used as a dessert.
For this “Pistachio Salad,” you’ll need: 1 small package of instant pistachio pudding; 1 (20-ounce) can of crushed pineapple; 1 small can of mandarin oranges, drained; 1 cup miniature marshmallows; 1 (12-ounce) container of whipped topping; 1 cup shopped walnuts; and 1 small jar of maraschino cherries that have been drained and diced.
Blend together the pudding mix and pineapple, with juice. When it’s mixed together (and slightly thickened), add the other ingredients. (Reserve a few cherries for the top.) Mix well.
Cover with wrap and refrigerate overnight.
I used a can of pineapple tidbits since it was what I had on hand, but crushed pineapple would be better.
I was making “Strawberry Gelatin Mold” (previously printed in this column) from my cookbook without a cover, and my husband Lyle noticed the recipe that was right below it in the cookbook.
He thought it sounded good, so today I made “Pea-Nutty Salad.”
The ingredients are: 1 (16-ounce) can sweet peas, drained; 1/2 cup finely chopped salted and blanched peanuts; 1 (2-ounce) jar pimientos, finely chopped and drained on a paper towel; 1/4 cup salad dressing (I used Miracle Whip;) 1/4 teaspoon sugar; 1/2 teaspoon dill weed; 1/4 teaspoon dried parsley flakes, and 1/8 teaspoon Accent.
Combine all the ingredients in a large bowl. Mix together gently. Chill several hours before serving. It makes about 4 servings. If there are more than two people in your family, you’ll probably want to double this recipe.
“Pea-Nutty Salad” is delicious. The recipe was contributed to the cookbook by Mrs. Richard Comer of Fort Morgan.
I had to visit the grocery store to make the salad. I hadn’t used dill weed or Accent before.
The last recipe is one that I made up myself. “Cabbage Salad” is a family favorite. You’ll need: some shredded cabbage that you fix yourself or buy at the store; chopped apple; mandarin oranges, drained; and sliced banana. (You can vary fruit.) The dressing is made from Miracle Whip, a little sugar (to taste,) and a little half ‘n half or milk.
Put the shredded cabbage and fruit in a bowl. The amounts depend on the amount of salad you want to make. Mix gently.
In a small bowl, mix up the dressing. Start with 2 or 3 tablespoons of Miracle Whip, add a little sugar to taste, and then put in enough half ‘n half or milk and mix to the desired consistency. (Don’t get it too runny.) Mix in with the other ingredients. If you need more dressing, mix it up.
It won’t be long until the zucchinis come on. Dig out your favorite zucchini recipes and any others using garden vegetables. I’d love to hear about them.
Send your recipes and comments to me at Box 415, Craig, 81626, or call me at 824-8809 (evenings best.)
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