Recipes for a Trio of Salads | Spring Market | Dream Home Cooking

Chicken Salad

  • 4 chicken breasts, cooked and chopped
  • 1 (3-ounce) package cream cheese, softened
  • 1 cup mayo
  • 1 (8-ounce) carton sour cream
  • 1 tablespoon yellow mustard
  • 2 teaspoons sugar
  • 1 teaspoon each of salt, pepper, garlic powder, onion powder
  • 1 tablespoon Worcestershire sauce
  • ½ cup green or red grapes, sliced
  • ½ cup chopped pecans

Mix cream cheese, mayo and sour cream together until blended well.  Add remaining ingredients, adding the chicken last.  Stir well and refrigerate at least 2 or 3 hours.  You may add additional seasonings to taste.

Cornbread Salad

  • 1 box Jiffy cornbread, cooked according to directions and cooled
  • 8 slices bacon cooked crisp and crumble
  • 1 small onion, chopped
  • 2 boiled eggs, chopped
  • 1 green and 1 red bell pepper, chopped
  • ½ cup green onions, chopped
  • 1 cup frozen green peas, thawed
  • 1 cup frozen corn, thawed
  • ¾ cup mayo
  • 2 teaspoons sugar

In a large bowl or trifle dish, gently mix all ingredients together, adding the cornbread last.  Stir well and refrigerate at least 6 to 8 hours before serving.

Italian Pasta Salad

  • 1 (16-ounce) box tri-colored rotini pasta, cooked and drained
  • ½ bottle of Kraft Tuscan House Italian Dressing
  • 1 cup fresh mozzarella, cubed
  • 1 cup salami, rough chopped
  • Shredded parmesan cheese

Mix together and refrigerate at least 1 hour before serving.

Punch Bowl Dessert

  • 1 large Sara Lee pound cake (you can find this in the freezer section)
  • 1 large container cool whip
  • 2 large boxes vanilla instant pudding
  • 6 cups whole milk
  • 1 cup strawberries, washed and sliced
  • 1 cup blackberries, washed
  • 1 cup blueberries, washed
  • 1 can cherry pie filling

Cut pound cake into cubes and set aside.  Make pudding according to directions on the box.  Now place a layer of pound cake cubes on the bottom of large glass bowl or a punch bowl.  Pour half of the pudding over that; Add half of all the fruits, half a can of pie filling and then spread a layer of cool whip over that.  Repeat the same thing one more time and finish with cool whip.