Shirleys Salad Recipes

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.

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!

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.

GRANDMA SHIRLEY'S POTATO SALAD

Steps:

• Peel and quarter potatoes, boil until fork pierces through easily. While boiling potatoes:
• Boil eggs, fry bacon, dice green pepper, dice onion and saute in butter until soft. Peel eggs and mash until crumbly.
• Drain potatoes and let stand until cool to the touch. In large bowl add potatoes, eggs, green pepper, onions and crumbled bacon. Mix well. Now mix in mayo, salt and pepper to taste.

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.