Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Raspberry Pretzel Salad

By Leave a Comment

Print Recipe

Raspberry Pretzel Salad

Is it Salad or Dessert? It's so good, it could be both!!
Course: Salad
Cuisine: American
Servings: 12

Ingredients

PRETZEL CRUST:

  • 1 1/2 c. crushed pretzels
  • 3/4 c. butter or margarine melted
  • 3 T. granulated sugar

CREAM FILLING:

  • 1 (8 oz.) pkg. cream cheese softened
  • 1 c. confectioner's sugar
  • 1 (8 oz.) tub Cool Whip

RASPBERRY TOPPING:

  • 1 (6 oz.) pkg. raspberry flavored Jell-O
  • 2 c. boiling hot water
  • 1 (12 oz.) pkg. frozen raspberries

Instructions

  • PRETZEL CRUST: Preheat oven to 350 degrees. Place pretzels in a 1-gallon size re-sealable bag and crush with a rolling pin. Add melted butter and sugar to the bag, re-seal and mix well. Pat mixture into a 9 x 13-inch baking dish and bake for 10 minutes. Let cool before adding the other layers.
  • CREAM FILLING: In a large bowl, beat cream cheese and confectioners' sugar, until smooth. Gently fold in Cool Whip until well combined. Spread evenly over the top of cooled crust, sealing the edges.
  • RASPBERRY TOPPING: In a saucepan, bring water to a boil, remove from heat, and whisk in Jell-O until dissolved. Set aside to cool slightly (about 10-15 minutes) then quickly stir in frozen raspberries, immediately pour over top of cream cheese filling, and spread evenly. Place in the refrigerator and allow Jell-O to set up completely.
  • Slice into squares and serve with a spatula.

Raspberry Mandarin Orange Salad with Candied Walnuts

By Leave a Comment

Raspberry Mandarin Orange Salad with Candied Walnuts

Print Recipe

Raspberry Mandarin Orange Salad with Candied Walnuts

Course: Salad
Cuisine: American
Servings: 6

Ingredients

  • 1/2 c. walnut halves
  • 1/4 c. sugar
  • 1 (10 oz.) bag mixed greens or baby spinach
  • 2 (11 oz.) can Mandarin orange segments drained
  • 4 oz. gorgonzola or blue cheese crumbled
  • Light raspberry vinaigrette dressing
  • Fresh raspberries for garnish

Instructions

  • Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts.
  • Remove walnuts from skillet, and spread them out on a parchment lined baking sheet to cool.
  • Place greens, mandarin oranges and crumbled cheese in a large bowl, toss gently. Add candied walnuts and toss again.
  • Place salad on individual serving plates, drizzle with raspberry vinaigrette dressing and garnish with fresh raspberries.

Pistachio Pudding Salad

By Leave a Comment

Pistachio Pudding Salad

Print Recipe

Pistachio Pudding Salad

One of my childhood faves!!
Course: Salad
Cuisine: American
Servings: 8
Author: Lynn Johnston

Ingredients

  • 1 (3 oz.) box pistachio pudding
  • 1 (8 oz.) container Cool Whip thawed
  • 1 (20 oz.) can crushed pineapple drained
  • 1/2 c. pecans or walnuts (optional)
  • 1 c. miniature marshmallows

Instructions

  • Whisk together the pistachio pudding mix, Cool Whip, and pineapple until well blended. Gently fold in nuts and marshmallows.
  • Refrigerate for at least 1 hour.
  • Cook's Note: Tastes best if made the day before.

Pineapple Coleslaw

By Leave a Comment

Pineapple Coleslaw

Print Recipe

Pineapple Coleslaw

Makes a wonderful side dish for barbeque!!
Course: Salad
Cuisine: American
Servings: 4

Ingredients

  • 3 c. coleslaw mix
  • 1 c. unsweetened pineapple tidbits drained
  • 1/3 c. mayonnaise
  • 1/4 tsp. celery seed
  • 1/2 c. raisins if desired
  • Salt and pepper to taste

Instructions

  • In a large bowl, combine all ingredients, toss to coat. Season with salt and pepper to taste.
  • Cover and refrigerate for at least 1 hour before serving.

Mom’s Pink Salad

By 2 Comments

Moms Pink Salad

Print Recipe

Mom's Pink Salad

Growing up this was a staple in our house. Mom would serve this salad on lettuce leaves or over a pineapple ring for presentation.
Course: Salad
Cuisine: American
Servings: 4

Ingredients

  • 1 (3 oz.) pkg. “pink” Jell-O (strawberry, raspberry, cherry etc.)
  • 1 (8 oz.) container Cool Whip
  • 1 pint cottage cheese
  • 1 (8 oz.) can pineapple tidbits well drained

Instructions

  • In a large bowl combine the Jell-O and Cool Whip. When dissolved add cottage cheese and pineapple.
  • Refrigerate for a couple of hours or until set.
  • Serve in a nice bowl or individual plates lined with lettuce leaves .

Kona Salad

By 4 Comments

Kona Salad

Print Recipe
5 from 1 vote

Kona Salad

Recipe from Veralene Hillis - This delicious salad was served at the Country Gentleman Restaurant in Everett Washington many, many, years ago. My mother in-law says, "The dressing is simply the BEST!!"
Course: Salad
Cuisine: American
Servings: 4

Ingredients

  • 2 lg. bunches spinach well washed and torn into bite size pieces
  • 8 slices bacon cooked and cut up into small pieces
  • 2 c. fresh bean sprouts well washed
  • 1 (4 1/2 oz.) can water chestnuts thinly sliced
  • DRESSING :
  • 3/4 c. salad oil
  • 1/4 c. sugar
  • 1 tsp. Worcestershire sauce
  • 1 T. onion grated
  • 1/4 c. white vinegar
  • 1/3 c. ketchup
  • Salt and pepper to taste

Instructions

  • In a large bowl, gently toss together spinach, bacon bean sprouts and water chestnuts.
  • In a small bowl, whisk together dressing and pour over salad, toss lightly. Serve at once

Notes

UPDATE: This recipe is over 35 years old. It is very hard to find bean sprouts due to the bacteria outbreak of salmonella, listeria and E. coli. I have omitted the bean sprouts and added 3 chopped hard boiled eggs and 2 sliced green onions to the recipe as pictured above. Do not skip the dressing, it's absolutely delicious!

KFC Style Coleslaw

By 1 Comment

Print Recipe

KFC Style Coleslaw

This coleslaw would make Colonel Sanders proud!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

COLESLAW:

  • 8 c. cabbage finely chopped
  • 1/4 c. shredded carrots

DRESSING:

  • 1/2 c. mayonnaise
  • 1/4 c. buttermilk
  • 1/4 c. milk
  • 2 1/2 T lemon juice
  • 1 1/2 T. white vinegar
  • 1/3 c. granulated sugar
  • 1/2 tsp. salt
  • 1/8 tsp. pepper

Instructions

  • COLESLAW: Finely chop cabbage and shred carrots (the food processor works great for this).
  • DRESSING: In a salad bowl, whisk together mayonnaise, buttermilk, milk, lemon juice, vinegar, sugar, salt, and pepper until smooth.
  • Add the cabbage and carrots to the bowl; stir to combine.
  • Cover and refrigerate for at least 2 hours before serving.

Honey Dijon Dressing

By Leave a Comment

Print Recipe

Honey Dijon Dressing

Course: Salad
Cuisine: American
Servings: 1 cup

Ingredients

  • 1/4 c. honey
  • 1/4 c. Grey Poupon Dijon mustard
  • 1 1/2 tsp. sugar
  • 1 tsp. sesame oil
  • 1 1/2 apple cider vinegar
  • 1 1/2 tsp. lime juice

Instructions

  • Whisk together all ingredients in a small bowl or shake in a half pint jar.
  • Cover and chill until ready to use.

Grilled Romaine Salad

By Leave a Comment

Print Recipe

Grilled Romaine Salad

This is my go-to summer salad! If you haven't tried grilled salad before, you're in for a treat! Smoky, tender, grilled lettuce with just the right amount of char and crispy edges, topped with creamy bleu cheese dressing, crispy bacon, cherry tomatoes, and shredded parmesan cheese, Enjoy! 
Course: Salad
Cuisine: American
Servings: 2

Ingredients

  • 4 slices bacon cooked crisp and crumbled
  • 1 med. head romaine lettuce
  • Olive oil for brushing
  • Kosher salt and fresh ground pepper to taste
  • Bleu cheese dressing for drizzling
  • 8-10 grape or cherry tomatoes quartered
  • 2 T. shredded Parmesan cheese

Instructions

  • In a large skillet over medium heat, cook bacon turning the strips as needed until they reach the desired crispness, about 8 to 12 minutes. Drain well on a paper-towel-lined plate. Crumble once cooled.
  • Preheat grill to medium.
  • Thinly slice the core end of the romaine, just to clean it up, being careful not to cut the whole end off. Cut lengthways down the middle of romaine making two equal halves. Brush each half on both sides with olive oil, place cut side down on grill.
  • Grill 2-3 minutes, just until leaves begin to wilt and turn slightly brown with grill marks. Turn and repeat on other side. Remove from grill and place cut side up on each serving plate.
  • Sprinkle the grilled romaine with kosher salt and fresh ground black pepper, to taste. Drizzle with bleu cheese dressing. Top with crumbled bacon, diced tomatoes, and shredded parmesan.

Green Onion Slaw

By Leave a Comment

Green Onion Slaw

Print Recipe

Green Onion Slaw

Course: Salad
Cuisine: American

Ingredients

  • 1 c. green onions coarsely chopped
  • 1/4 c. red wine vinegar
  • 2 Serrano chiles
  • 2 T. mayonnaise
  • Salt and pepper
  • 1/2 c. Extra virgin olive oil
  • 1 head purple cabbage finely shredded
  • 1 sm. red onion halved and thinly sliced
  • 1/4 c. cilantro leaves chopped

Instructions

  • Blend green onions, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified.
  • Place cabbage and red onions in a bowl, add the dressing and stir until combined.
  • Fold in the cilantro and season with salt and pepper to taste. Garnish with thinly sliced green onions. Serve immediately.

Green Goddess Dressing

By Leave a Comment

Green Goddess Dressing

Print Recipe

Green Goddess Dressing

This quick and easy dressing is bursting with fresh herb flavor! It serves double duty as a thick and creamy dip for crudités or a flavorful dressing for salads and sandwiches!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 2 tsp. anchovy paste or 3 canned anchovy fillets
  • 1/2 c. chopped parsley
  • 3 T. chopped chives
  • 1 c. mayonnaise
  • 1 c. sour cream
  • 2 T. tarragon vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper

Instructions

  • Place all of the ingredients into a blender or food processor, and blend until smooth about 20-30 seconds.
  • Place in an airtight container and refrigerate until ready to use.

Greek Salad

By Leave a Comment

Greek Salad

Print Recipe

Greek Salad

Recipe by Stella Hargrave - To make a complete meal, top with some grilled shrimp or fried calamari.
Course: Salad
Cuisine: Greek
Servings: 4

Ingredients

  • 1 head romaine lettuce torn into bite size pieces
  • 1 pint Greek or cherry tomatoes halved
  • 1 med. red onion thinly sliced
  • 1 med. cucumber thinly sliced
  • 1/2 lb. feta cheese crumbled
  • 1/2 c. Kalamata or black olives pitted
  • VINAIGRETTE :
  • 1/2 c. Extra virgin olive oil
  • 1/4 c. red wine vinegar
  • 2-3 cloves garlic minced
  • 1 T. fresh oregano chopped
  • 1 T. fresh thyme leaves chopped
  • 1 lemon juiced
  • Kosher salt and fresh ground pepper

Instructions

  • Toss the lettuce, tomatoes, onion, cucumber, feta cheese and olives together in a large bowl, set aside.
  • Whisk together the vinaigrette, season with salt and pepper, pour over the salad.
  • Garnish with lemon wedges and fresh oregano leaves.

Grandma’s Wilted Lettuce Salad

By Leave a Comment

Print Recipe

Grandma’s Wilted Lettuce Salad

Romaine lettuce, crispy bacon, and green onions tossed in a warm vinaigrette.
Course: Salad
Cuisine: American
Servings: 4
Author: Dorothy Nyhuise

Ingredients

  • 4 slices bacon diced
  • 1/4 c. white vinegar
  • 2 bunches romaine lettuce chopped
  • 1/2 yellow onion sliced
  • 4-5 green onions chopped
  • 2 tsp. granulated sugar
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

Instructions

  • Fry diced bacon in a 12-inch skillet until crisp, DO NOT DRAIN. Add vinegar, heat through.
  • Remove from heat and add lettuce and onions.
  • Sprinkle with sugar, salt and pepper. Toss until lettuce is wilted, 1-2 minutes. Serve immediately.

French Dressing

By Leave a Comment

Print Recipe

French Dressing

Course: Salad
Cuisine: French

Ingredients

  • 1/3 c. white wine vinegar
  • 1/3 c. granulated sugar
  • 1/2 c. ketchup
  • 1/2 c. Extra virgin olive oil
  • 1/2 tsp. garlic powder
  • 2 tsp. Worcestershire sauce
  • 1/4 sm. white onion finely chopped or grated
  • salt to taste

Instructions

  • Place all of the ingredients into a blender. Cover with lid, blend on high until dressing is well combined.
  • Keep in an airtight container in the refrigerator.

Cucumber Chips

By Leave a Comment

Cucumber Chips

Print Recipe

Cucumber Chips

Makes a refreshing side dish for outdoor gatherings. I also like to layer them on sandwiches for added crunch.
Course: Salad
Cuisine: American

Ingredients

  • 3 English cucumbers washed, scored and sliced
  • 1/4 onion diced
  • 2/3 c. white vinegar
  • 1/3 c. vegetable oil
  • 1/2 c. sugar
  • 1 tsp. salt
  • 1 tsp. pepper

Instructions

  • Place cucumber slices and diced onions in a shallow oblong dish.
  • In a bowl, whisk together vinegar, vegetable oil, sugar, salt and pepper, until dissolved.
  • Pour over cucumbers and onions. Cover and refrigerate for a couple of hours or overnight, stirring occasionally to coat all cucumber chips.

Crunchy Pea Salad

By Leave a Comment

Print Recipe

Crunchy Pea Salad

Grandma always had a bowl of this deliciousness on her holiday table, Enjoy!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

  • 8 slices bacon
  • 1 (10 oz.) pkg. frozen green peas thawed
  • 1/2 c. celery chopped
  • 1/2 red onion thinly sliced
  • 1/4 c. sour cream
  • 1/4 c. mayonnaise
  • 1 T. vinegar
  • 1 c. cashew halves
  • Salt and pepper to taste

Instructions

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble; set aside.
  • In a medium bowl, combine peas, celery, red onions, sour cream, mayonnaise and vinegar. Gently toss to coat. Cover and refrigerate until ready to serve.
  • Just before serving, stir in cashews and bacon, season with salt and pepper.
  • Cook's Note: Shredded cheddar cheese and water chestnuts would make a great addition to this salad.

Creamy Italian Dressing

By Leave a Comment

Print Recipe

Creamy Italian Dressing

Course: Salad
Cuisine: Italian

Ingredients

  • 2 tsp. dried oregano
  • 2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1 tsp. salt
  • 1/2 tsp. fresh ground black pepper
  • 1/4 c. red wine vinegar
  • 1 T. fresh lemon juice
  • 1/4 c. mayonnaise
  • 3/4 c. extra virgin olive oil
  • 1/3 c. freshly grated Parmesan cheese

Instructions

  • In a medium bowl, combine oregano, basil, thyme, rosemary, salt, pepper, red wine vinegar, and lemon juice.
  • Whisk in mayonnaise. Gradually whisk in olive oil. Stir in Parmesan cheese.
  • Pour into a jar with a tight-fitting lid and store in the refrigerator. Shake well before using.

Cranberry Fluff Salad

By Leave a Comment

Print Recipe

Cranberry Fluff Salad

Whole-berry cranberry sauce, crushed pineapple, and mini marshmallows folded into fluffy whipped cream and cream cheese to create the perfect holiday side dish.  It’s sweet, creamy, and festive. Enjoy!
Course: Salad
Cuisine: American
Servings: 8
Author: Darlene Hillis-Whitney

Ingredients

  • 1 (16 oz.) can whole cranberry sauce
  • 1 (20 oz.) can crushed pineapple drained and squeezed
  • 1/2 c. granulated sugar
  • 1 c. whipping cream whipped
  • 2-3 c. mini marshmallows
  • 1/2 c. chopped pecans or walnuts (optional)

Instructions

  • In a medium bowl, gently stir together the cranberry sauce, drained pineapple, and sugar. Cover and refrigerate overnight. 
  • The next day, do the following:
  • In a large bowl, using a hand mixer, beat the heavy cream until peaks form. Add the softened cream cheese, beat until smooth. Fold in the cranberry mixture, marshmallows, and nuts if using.
  • Pour into a pretty serving bowl and garnish with fresh cranberries and mint leaves or as desired. Enjoy!

Notes

Recipe updated 11/19/25