Overnight Floret Salad Recipes

OVERNIGHT FRUIT SALAD

Overnight Fruit Salad image

I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but I eventually got it. I've made it for many meals, and our daughters copied the recipe when they married. -Eileen Duffeck, Lena, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

3 large eggs, beaten
1/4 cup sugar
1/4 cup white vinegar
2 tablespoons butter
2 cups green grapes
2 cups miniature marshmallows
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, sliced
2 cups heavy whipping cream, whipped
1/2 cup chopped pecans

Steps:

In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 44mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

OVERNIGHT FRUIT SALAD

Overnight Fruit Salad image

I don't remember where I originally got this recipe, but I've made it many times beginning mid-1960's. For months I've been searching for the recipe to post it. Then today it showed up in my e-mail from a daily recipe site. I've added to the ingredients and directions. The original recipe called for one can of cherries, so that's what I listed in the ingredients, but I prefer two cans of cherries. Look for Royal Ann or Royal Cherries. If you sub a different kind of cherries or other fruit I have no idea how it will turn out. The original recipe didn't call for bananas. I always use 2 or 3 bananas. Leave out them out if you don't like them. Same for the nuts. Be SURE to make this a minimum of 12 hours before serving - 24 hours is better. The first time I made it was for a family gathering. I tasted it right away - it was terrible. The next day it was great. What a difference a day makes! As you can tell from the ingredients, this is sweet.

Provided by Ann Marie F

Categories Oranges

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 large eggs, beaten
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons reserved pineapple juice (see below)
1 tablespoon margarine or 1 tablespoon butter
1 dash salt
3/4 cup heavy whipping cream
1 (16 1/2 ounce) can pitted royal anne or queen anne sweet cherries, drained (I prefer two cans)
2 (15 1/4 ounce) cans pineapple chunks in juice, drained (reserve juice)
2 tablespoons pineapple juice, reserved from the pineapple
2 (11 ounce) cans mandarin orange segments, drained
1 cup miniature marshmallow (or one bag)
1 sliced banana, to taste (optional)
1 cup nuts, coarsely chopped, depending on whether you like the crunch of nuts in your fruit salad (mixed in or sprinkled on top) (optional)
1 cup maraschino cherry, to taste, for garnish, pretty sprinkled over the top since this is a very white-looking dish (optional)

Steps:

Prepare cooked Dressing:.
Heat first 6 ingredients just to boiling in 1-quart saucepan over medium heat, stirring constantly.
Let it cool while you beat the whipping cream.
Beat whipping cream in chilled medium bowl with electric mixer on high speed until it's stiff.
Fold a spoonful of the cooled egg mixture into into the whipped cream.
Fold the rest of the cooled egg mixture into the whipped cream.
If you add the hot egg mixture all at once into the whipped cream, it will curdle; trust me on this.
Add fruit& nuts to the dressing.
Refrigerate at least 12 hours to blend flavors.
Garnish with Maraschino cherries.
Garnish with nuts if you choose to use the nuts as a garnish rather than an ingredient, or both as I do.

OVERNIGHT SALAD

Overnight Salad image

A co-worker shared this recipe with me several years ago. It's never failed to be a hit when I serve it at a brunch or take it to a picnic or potluck. An added advantage is the fact you make it the day before - one less thing to worry about if you're entertaining or need to bring a "dish to pass" somewhere.

Provided by Taste of Home

Categories Brunch Lunch Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 can (11 ounces) mandarin oranges
1 package (3 ounces) cook-and-serve vanilla pudding mix
3 tablespoons lemon juice
2 tablespoons unsweetened pineapple juice
1 tablespoon water
3/4 cup pineapple tidbits, drained
1 cup miniature marshmallows
1 cup whipped topping
1 medium banana, sliced

Steps:

Drain oranges, reserving juice. Place pudding mix in a small saucepan; whisk in the lemon juice, pineapple juice, water and reserved orange juice. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Transfer to a bowl; cool. , Add the pineapple, oranges and marshmallows. Fold in whipped topping. Chill overnight. Just before serving, fold in banana.

Nutrition Facts : Calories 137 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 71mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.

CREAMY OVERNIGHT FRUIT SALAD

Creamy Overnight Fruit Salad image

Here's a delightful make-ahead salad that serves eight. With marshmallows in the mix, kids will gobble it up! Make it your way with the variation below.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 12h30m

Yield 8

Number Of Ingredients 10

Ingredients

2 eggs, beaten
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons reserved pineapple juice
1 tablespoon butter or margarine
3/4 cup whipping cream
1 can (15 oz) pitted dark sweet cherries in syrup, drained
2 cans (20 oz each) pineapple chunks in juice, drained, 2 tablespoons juice reserved
3 seedless oranges, peeled, cut into small chunks
1 cup miniature marshmallows

Steps:

In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving (About 1 Cup), Sodium 40 mg, Sugar 27 g, TransFat 1/2 g

OVERNIGHT LAYERED LETTUCE SALAD

Overnight Layered Lettuce Salad image

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10

Ingredients

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

Steps:

In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

OVERNIGHT MARINATED VEGETABLE SALAD

Overnight Marinated Vegetable Salad image

One of my all-time favorite side dishes, this marinated medley is well-received whenever I serve it - which is often. It's wonderful with turkey, but also pleasant with just about any main dish you can think of. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

2-1/2 cups fresh cauliflowerets
2 cups sliced fresh mushrooms
1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash
1/2 to 3/4 cup vegetable oil
1/2 cup cider vinegar
2 teaspoons sugar
1 teaspoon dill weed
3/4 teaspoon salt, optional
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon pepper

Steps:

In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 105 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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