Bill & Ann's Favorite Recipes - Salads

Orange Salad

5 large oranges, peeled and sliced
1 large mild red onion, thinly sliced
1/3 c. salad oil
1/4 c. wine vinegar
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. chili power
Crisp butter lettuce leaves
Whole black pitted olives

Arrange orange and onion slices alternately in layers in a bowl. Mix together oil, vinegar, sugar, salt, and chili powder; pour over salad. Sprinkle with paprika. Serve on lettuce leaves. Garnish with olives. Makes 8 servings.

Ranch Style Bean Salad

1 can (1 lb 7 oz) Ranch style beans - drained
1 small bottle (8 oz) of Catalina Dressing
Drain beans and marinate overnight or all day.

Toss together in salad bowl:
1 head lettuce in bite-size pieces
2 med tomatoes, cut up
6 green onion, sliced (use green tops, too)
1 c. sharp cheese, grated

When ready to serve, add beans & dressing mixture.

Add: 1 small package Fritos

Toss until just mixed. Serve.

Creamy Guacamole Dressing

4 large ripe avocados, peeled & mashed
1/4 c. lemon juice
1/4 c. mayonnaise
1/2 t. onion salt

Combine all ingredients; chill; spoon over salad & toss to coat lettuce pieces.

Confetti Cottage Cheese & Vegetables

1 c. cottage cheese
2 T. finely chopped green pepper
2 T. finely chopped cucumber
2 T. finely chopped green onions
2 T. nonfat yogurt

Chopped fresh dill assorted crisp vegetables radishes, carrots, turnips, mushrooms, cherry tomatoes.

Combine cottage cheese, green pepper, cucumber and green onions. Add yogurt. To serve, place cottage cheese mixture in bowl; sprinkle with dill. Place bowl on large platter and surround with assorted crisp vegetables. Makes 2-1/2 cups

Broccoli Salad

Toss together:
4 c. broccoli, chopped
8 slices bacon, cripsly fried and chopped
1/2 c. chopped red onion
1/4. raisins

1/2 c. mayonnaise
2 tbsp. vinegar
1 c. sugar

Combine, let rest in refrigerator overnight and serve chilled

Marinated Spaghetti Salad

Finely chop:
2 cucumbers
2 tomatoes
1 red onion
1 bell pepper

Toss in:
1 lb. thin spaghetti, cooked
1 lb. bottle Italian Dressing
1 small bottle McCormick's or Schilling Salad Supreme (use 1/4 bottle first)

Hidden Valley Dressing

2 tsp. Instant minced onion
1/2 tsp. salt
1/8 tsp. garlic powder
1/2 tsp. monosodium glutamate
1 tbsp. parsley flakes

Mix into:
1 c. buttermilk
1 c. mayonnaise

Combine, refrigerate and serve chilled

Poppyseed Dressing

1-1/2 c. sugar
2 tsp. dry mustard
2 tsp. salt
2/3 c. vinegar
1 Tbsp. onion juice
2 c. salad oil (or 1-1/2 c. oil and 1/2 c. water)
3 Tbsp. poppyseeds

Combine all ingredients except poppy seeds in blender. Blend thoroughly. Stir in seeds. Refrigerate.

Back to Bill & Ann's Favorite Recipes Page

Home | About Us | History | Photos | Restoration | Historic Landmark | Recipes | Contact Us

4425 E. Horseshoe Road
Phoenix, AZ 85028
(480) 532-0129

© 2022 The Historic Squaw Peak Inn. All Rights Reserved.



Home About the Epleys History Photos Restoration Historic Landmark Recipes Maps Contact Us