Surprise Salad Recipes
SURPRISE APPLE SALAD
Chunks of Snicker candy bars are the sweet surprises in this fast fix from Elaine Sabacky. "My busy daughter introduced me to this easy apple salad," writes the Litchfield, Minnesota cook. "My husband and I think it's great."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 6-8 servings
Number Of Ingredients 3
Steps:
- In a large bowl, combine all ingredients. Refrigerate until serving.
Nutrition Facts : Calories 137 calories, Fat 7g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 20mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
STRAWBERRY SURPRISE SALAD
Make and share this Strawberry Surprise Salad recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 2h10m
Yield 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve gelatin in boiling water; set aside to cool. Add berries, bananas and pecans. Pour half of mixture into a 9x13 inch pan and put in refrigerator to congeal.
- Spread sour cream over congealed gelatin. Pour other half of gelatin mixture over sour cream. Return to refrigerator until fully congealed.
Nutrition Facts : Calories 188.7, Fat 10.9, SaturatedFat 3.1, Cholesterol 8.4, Sodium 77.7, Carbohydrate 22.3, Fiber 2, Sugar 16.4, Protein 2.9
SANDRA'S SURPRISE SALAD
I got this recipe from a good friend and co-worker Sandra. She loved this salad and made it quite often for our potluck lunches. Fresh and yummy! Baby string coconut is called Macapuno and is found in the Asian aisle at our grocery store. It is native to the Phillipines from what I have been told.
Provided by Kerena
Categories Dessert
Time 5m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and refrigerate until time to serve.
Nutrition Facts : Calories 1326.8, Fat 95.6, SaturatedFat 65.2, Sodium 83.3, Carbohydrate 126.3, Fiber 23.6, Sugar 86.9, Protein 12.7
SURPRISE SALAD
Provided by Ruth A. Matson
Categories Salad Bean Egg Herb Potato Mayonnaise Beet Summer Lettuce House & Garden
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Add the mustard and onion juice to the French dressing. While the vegetables are still warm, marinate them separately, each in 3/4 cup of the dressing. Set to chill for at least an hour.
- To serve, combine the potatoes and beans with the mayonnaise, and put them in a bowl lined with lettuce. Arrange the diced beets over the beans and potatoes. Rice the egg over these and sprinkle all with the chives and dill. Serve with marinated herring, or with thin rye bread sandwiches of cream cheese and anchovy paste.
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