In this episode from 2011, Arlene and Patti are whipping up an incredible variety of salads that are both hearty and healthy. Recipes include Orange cream fruit salad, bacon ranch pea salad, springtime potato bean salad, orange pecan tuna salad, and caprese salad. if somebody claims they don’t like vegetables, it would be hard to find a salad here that they couldn’t enjoy!
Caprese Tomato Mozzarella Salad
This is a classic combination of Italian
Ingredients
- 4 big, ripe, tomatoes (about 6 cups, chopped)
- 1 package mozzarella pearls, drained (8 oz each)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 clove garlic, minced or pressed
- 1/4 cup red wine vinegar or lemon juice
- 3/4 cup extra version olive oil.
Instructions
- Chop tomatoes, discarding and green sections connected to the stem or core. Combine tomatoes and drained mozzarella pearls in a large bowl.
- In a small bowl, combine salt, pepper, garlic, and vinegar or lemon juice. Pour olive oil in a thin stream and whisk into other ingredients until a dressing forms.
- Pour dressing over tomatoes and cheese, and stir gently to combine. Serve salad with crusty toasted bread. Enjoy!
Bacon Ranch Pea Salad
Frozen peas add a subtlety sweet flavor to this savory, smoky salad.
Ingredients
- 8 slices bacon
- 2 pounds frozen green peas (two 16 oz packages)
- 2/3 cup chopped red onion
- 1 cup ranch dressing
- 1 cup grated cheddar cheese
Instructions
- Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
- Bring 2 quarts of water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water. Do not overcook, or else peas will be mushy.
- In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving. Makes 8 servings. Enjoy!
Orange Cream Fruit Salad
This tastes just like that famous ice cream bar, only better!
Ingredients
- 1 package instant vanilla pudding mix (3.5 oz)
- 1 1/2 cups milk
- 1/3 cup frozen orange juice concentrate, thawed
- 3/4 cup sour cream
- 1 can pineapple tidbits, drained (20 oz)
- 1 can sliced peaches, drained (15 oz)
- 1 can mandarin oranges, drained (11 oz)
- 2 bananas, peeled and sliced
- 1 apple, peeled, cored, and sliced
Instructions
- In medium bowl combine pudding, milk, and orange juice concentrate. Using a mixer, beat on medium for 2 min. Mix in sour cream.
- Combine fruit in separate bowl, and gently mix in "dressing". Cover and refrigerate at least 2 hrs. Makes 8 servings. Enjoy!
Springtime Potato Bean Salad
If you're tired of the same old potato salad, this one has all new kinds of flavors!
Ingredients
- 4 egg yolks, at room temperature*
- 1/3 cup red win vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- freshly ground black pepper
- 1 cup salad oil (plus 2 Tbsp)
Instructions
- In food processor, combine egg yolks, vinegar, mustard, salt and pepper. Cover and process until well mixed. With motor running, drizzle oil through the feed tube in a thin stream. Process just until all oil is added. Dressing should emulsify and thicken as oil is added.
- Cook whole unpeeled potatoes in boiling water with cover with 1 teaspoon salt until fork- tender. Drain and let cool to room temperature. Trim ends from beans and cut in half crosswise. Cook beans in boiling water with remaining salt just until crisp tender, about 8 minutes.
- In large bowl, combine cooled potatoes, cut into 1/2 inch slices, beans, walnuts, onions, parsley, dressing, and pepper to taste. Toss well. Arrange lettuce leaves on serving platter; top with salad. Serve at room temperature. Makes 6 servings. Enjoy!
- *Note: If you are concerned about eating raw eggs, you can buy pasteurized eggs at some grocery stores, but they are a little more difficult to find.
Orange Pecan Tuna Salad
This recipe makes a nice light tuna salad. The orange and pecans add a pleasantly sweet and nutty effect, and there is no mayo! It tastes great on sandwiches, with saltines and even on just a bed of lettuce!
Ingredients
- 1 can water packed tuna, drained and flaked (12 oz)
- 1 Tbsp sour cream
- 1/2 Tbsp mustard
- 1 1/2 Tbsp sweet pickle relish
- 2 Tbsp fresh orange juice
- 1/4 cup chopped pecans
- garlic salt, to taste
- onion powder, to taste
- ground black pepper, to taste
Instructions
- Mix together the tuna, sour cream, mustard, relish, orange juice, pecans, garlic salt, onion powder, and black pepper. Cover and refrigerate until ready to use. Makes 3 servings. Enjoy!
- Note: Drained mandarin oranges may be added for extra orange flavor. Salad can also be garnished with wedges of hard boiled eggs.
Transcript
The transcript from this program is not available.
The salads all look delicious. . .Do you have the recipes for the salads that Tom Hollis prepared with Arlene on an episode quite a while ago? Thank you.
We don’t have those recipes yet, but we will be adding them in January! We’re doing a whole week on healthy foods, and Tom’s “salad show” will be added to the website then.
Thanks for visiting our website!
Joe, I found my 1995 recipe booklet that has the recipe requested by someone on Facebook. I donβt have a Facebook account. Following is the recipe. Could you post it? Thanks. Casserole Chicken Wings
1/2 cup brown sugar, 1 Tbsp celery seed, 1 Tbsp soy sauce, 1/4 cup vinegar, 1 tsp chili powder, 1 Tbsp cooking oil, 1 can (10 3/4 oz) tomato soup, 2 lbs chicken wings
Preheat oven to 325 degrees. In a skillet, over medium high heat, brown chicken wings in 3/4 cup oil. Meanwhile combine in a bowl all the other ingredients and mix well. Place browned wings in casserole. Pour soup mixture over wings and cover. Bake in preheated oven for 2 hours.
Yes, somebody on facebook already shared the recipe with her. Thank you for helping us out!
Best,
Joe