Shirleys Salad Food

SHIRLEY'S VEGETABLE MEDLEY JELLO SALAD

Steps:

• Cut veggies and nuts and shred, slice and chop as directed. Set aside.
• Make jello according to pkg. directions, and put in a jello mold or a glass dish, and put into refrigerator. Watch jello carefully.
• When jello starts to gel, add the veggies and walnuts, mixing carefully to distribute throughout jello.
• Let jello finish setting.
• Cut into slices or squares.
• Serve atop a lettuce leaf, or by itself with your favorite meal.

SHIRLEY'S SALAD

Steps:

• Crumble package of ramen noodles.
• Discard seasoning packet.
• Saute noodles in butter until browned.
• Mix all the salad ingredients together including the ramen noodles.
• Chill.
• Mix dressing ingredients and pour over salad.
• Enjoy!

SHIRLEY'S FRUIT SALAD DRESSING

Steps:

• Mix together well, and chill.
• Pour over your favorite fresh fruit salad.
• Note: You can easily double or triple this recipe for a crowd.

AUNT SHIRLEY'S "TROPIC-TANG" FRUIT SALAD

Steps:

• Mix together Pineapple Chunks (with juice), Tang, and Instant Vanilla Pudding until incorporated.
• Drain juice from canned Tropical Fruit and add fruit to Pineapple mixture.
• Cool mixture until ready to serve (juice will thicken.).
• Slice bananas (just before serving) and mix ingredients together.
• Serve from bowl or from individual champagne glasses with a sprig of mint for decoration.
• NOTE: Best when kept cool or served immediately.

SHIRLEY'S SHRIMP POTATO SALAD

Steps:

• Rinse off potatoes to clean, and boil in salted water, until fork inserted goes in easily.
• Do not over-cook potatoes, or potato salad will be mushy.
• When potatoes are done drain right away, peel and let cool.
• Put in refrigerator to chill.
• When chilled completely, cut them up into med.
• sized cubes and put in a lg bowl.
• Put back into fridge to keep chilled.
• Meanwhile, cut up celery, green pepper, carrots and olives into finely minced pieces.
• Add to potato mixture.
• Open can of shrimp and drain well.
• Rinse off shrimp in the can, and squeeze dry with can cover before removing from can.
• Flake shrimp well between fingers and add to potato and veggie mixture.
• Mix mayonnaise into salad and add salt and pepper to taste.
• Refrigerate until ready to eat.
• When ready to serve, place potato salad on a few leaves of lettuce.
• Serve with cucumber wedges.
• Variations:.
• Try adding 1/2 of a lg sweet onion, minced finely.
• Try adding 6 hard boiled eggs, mashed finely.
• Serve in a lg cucumber, sliced lengthwise and seeds removed.
• Serve in a hollowed out fresh tomato.
• Serve in a hollowed out green bell pepper.