Cherry Holiday Salad Food

FESTIVE SALAD WITH TOMATOES, BASIL AND MOZZARELLA IN A CREAMY VINAIGRETTE

Steps:

• For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.
• For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.
• Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately.

CHERRY FRUIT SALAD

Steps:

• In a large bowl, combine the blueberries and raspberries. Working over parchment paper, pit the cherries, discard the pits, and add the fruit to the berry mixture. Section the oranges and add them to the bowl.
• Pour the juices that have collected on the paper into the bowl, add the eau de vie, and gently toss. Divide among four bowls and serve.

CHERRY HOLIDAY SALAD

Steps:

• 1. Dissolve the cherry jello in 1 cup of the boiling water. Stir in the cherry pie filling, and spread mixture into a 9x13-inch glass dish, and chill until almost set, about 45 minutes. Dissolve the lemon jello in the remaining water; stir in the lemon juice and set aside. Mash the cream cheese in a medium bowl, or soften in the microwave for 20 seconds.Stir in the mayonnaise. Pour lemon gelatin into the cream cheese mixture and stir until smooth. To this mixture add the undrained pineapple.To the lemon /pineapple mixture add the marshmallows and whipped topping. Spread the pineapple mixture over the cherry layer and sprinkle the mini chips over all. Chill in the refrigerator until set. She said she usually makes this dessert the night before. It is so good!!

CHERRY FLUFF SALAD

Steps:

• Combine sweetened condensed milk, cherry pie filling, marshmallows, pineapple, and pecans; stir until well mixed and uniform in color.
• Add Cool Whip, stirring gently until well mixed.
• Refrigerate for at least 4 hours before serving.
• While pecans are optional, we love the flavor combination of the cherries and pecans, and love the little crunch pecans lend to the salad.

CHERRY SALAD

Steps:

• Mix whipped topping, sweetened condensed milk, and cherries in a large mixing bowl. Transfer to a serving bowl, and chill.

CHERRY TOMATO SALAD

Steps:

• In a medium bowl, whisk together vinegar, olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepperuntil combined and thickened. Add tomatoes, red onion, and parsley; toss to combine all ingredients.

CHERRY JELL-O SALAD

Steps:

• Prepare the cherry JELL-O according to package instructions using a large bowl. Refrigerate for 30 minutes up to 1½ hours, until JELL-O is soft-set.
• In a large bowl, fold together Cool Whip and JELL-O. Add fruit cocktail, mini marshmallows, maraschino cherries, and half the liquid from the maraschino cherry jar until ingredients are totally combined.
• Refrigerate for 1 hour before serving.

CHERRY PIE JELL-O SALAD

Steps:

• Dissolve jell-o in 2 cups of boiling water. Add 1 1/2 cups of cold water, place Jell-o in the refrigerator to set.
• When the Jell-O is set, stir can of pie filling into prepared Jell-O.

CHERRY FLUFF

Steps:

• Combine first four ingredients in a large bowl.
• Fold in remaining three ingredients.
• Refrigerate for one hour before serving.

BING CHERRY SALAD

Steps:

• Drain cherries, reserving 1/4 cup juice. In a bowl, whip juice with cream cheese. Stir in cherries, pineapple, whipped topping and marshmallows. Chill until serving.

EASY 3-STEP HOLIDAY CHERRY PIE

Steps:

• Place one ready-made pie crust in a pie pan.
• Pour in pie filling.
• Using remaining pie crust, cut holly-leaf shapes (or any shape you prefer) and decorate pie edge.
• Mix together beaten egg with water, brush on decorations.
• Bake at 425-degrees for 40 minutes or until crust is golden brown.

CHERRY FLUFF RECIPE

Steps:

• Slightly drain pineapple (open the can and pour off the excess liquid). Place in a large bowl along with the pie filling.
• Add the pudding mix and stir to combine.
• Fold in cool whip until combined.
• Add marshmallows and stir. Chill 1 hour before eating.
• Store in refrigerator in an airtight container for up to 2 days.

CHERRY CRANBERRY SALAD

Steps:

• In a large bowl, combine gelatin and sugar. Add water; stir until gelatin and sugar are dissolved. Stir in pineapple, cranberries, apples, celery and walnuts. Pour into a 2-qt. serving bowl; cover and refrigerate for 3-4 hours until set.

CREAMY CHERRY WHIP SALAD RECIPE

Steps:

• In a large mixing bowl, beat together cream cheese and sweetened condensed milk until smooth and creamy.
• Stir in cherry pie filling and crushed pineapple. Fold in Cool Whip and 1/2 cup chopped walnuts.
• Pour into a 9 x 13 inch pan and refrigerate for at least 2 hours (or overnight) before serving.
• Top with additional crushed walnuts and 15 cherries spread evenly over the top of the salad.

BLACK CHERRY JELLO SALAD RECIPE

Steps:

• id="instruction-step-2″>2. Mix in the rest of the ingredients until thoroughly combined
• ="instruction-step-3″>3. Return to the refrigerator until ready to serve.

CHRISTMAS CHERRY SALAD

Steps:

• Dissolve gelatin in boiling water.
• Add pie filling.
• Pour into 9x12 dish.
• Chill until firm.
• Melt cream cheese and marshmallows on stove over low heat stirring continually until melted.
• Cool--then add prepared whipped topping. Blend well.
• Spread over gelatin.
• Chill and cut into squares.

BING CHERRY JELLO SALAD

Steps:

• Add enough water to the drained reserved pineapple to equal two cups.
• Heat the water/juice mixture in a microwave safe bowl in the microwave until boiling point.
• Add the Jello and mix well.
• Add in the cherry soda. Stir well.
• Chill for 60-90 minutes or until partially set.
• Add in the drained pineapple and drained cherries. Mix well.
• Pour into a deep 8x8 baking pan (at least 2" sides).
• Refrigerate until firm.
• Serve with whipped cream and a cherry on top.

CHERRY GELATIN SALAD

Steps:

• Stir cherry pie filling, pineapple, and gelatin mix into boiling water until gelatin is dissolved. Pour mixture into a glass baking dish. Refrigerate until set, at least 2 hours.

5-MINUTE PINK SALAD

Steps:

• Make sure that your whipped topping is completely thawed (by placing it in the refrigerator overnight). Also make sure that your pineapple is very well drained. I like to put the pineapple in a mesh colander and then squeeze it dry with a towel.
• In a large bowl, stir together condensed milk, cherry pie filling, and drained crushed pineapple. Gently fold in the whipped topping just until combined.
• Cover and refrigerate until ready to serve.

LAYERED JELLO RIBBON SALAD RECIPE

Steps:

• Add the boiling water to the powdered gelatin. Stir until completely dissolved.
• Add the cold water. Pour into your dish/dishes, filling only 1/3 full. Chill until set (this may take an hour or more).
• If you are using a jello mold, look in the post above for extra instructions.
• Add the boiling water to the lemon gelatin. Stir until dissolved.
• Add miniature marshmallows and stir until dissolved. If the marshmallows don't want to dissolve, you may have to warm it a bit more.
• Add the crushed pineapples and chill until slightly thickened.
• Beat the softened cream cheese until smooth and creamy. Add the thawed cool whip and mix until incorporated.
• Add the chilled lemon jello mixture to the cream cheese mixture and mix well.
• Spread this mixture over top of the bottom gelatin mixture once it is chilled and set. It doesn't need to be completely firm but firm enough to hold the weight.
• Add the boiling water to the powdered gelatin and stir until dissolved.
• Add the cold water and chill.
• Place this layer over the top of the chilled and set cream cheese layer. Chill till firm.