Yum Yum Salad Recipes

CREAMY FRUIT MEDLEY

Steps:

• Set aside 1 cup whipped topping. Place the remaining topping in a large bowl; sprinkle with gelatin and stir until combined. Fold in the pineapple, oranges, marshmallows and pecans if desired. Garnish with reserved topping.

YUM YUM SALAD RECIPE - (5/5)

Steps:

• Dissolve gelatin in the water; set aside. In a saucepan combine pineapple, sugar, salt, and lemon juice. Heat and add dissolved gelatin. Let cool completely then add pecans, cheese and whipped cream. Put in bowl and chill till set. Best chilled overnight.

YUM YUM SALAD

Steps:

• 1. Combine crushed pineapple and sugar in medium sauce pan and bring to boil.
• 2. Add 4 envelopes knox gelatin dissolved in 1 cup of water. Stir until well mixed and remove from heat. Pour into large heat resistant bowl.
• 3. Set in refrigerator. When starting to gel (this takes approx. 1 1/2 hours) add 2 packages of cheddar cheese. I prefer the finely grated cheese. Mix well.
• 4. Fold in heavy whipping cream, whipped.
• 5. Return to refrigerator to set.
• 6. Once set, decorate top. I add m. cherries and mandarin oranges.

YUM YUM SALAD

Steps:

• Mix creme cheese and sugar.
• Add drained fruits.
• Add sour creme.
• Mix.
• Add cool whip.
• Mix all this together, gently, and freeze (YES FREEZE).
• Before serving let stand at room temperature about 10-15 minutes.

YUM YAI SALAD

Steps:

• Whisk together the Nam Prik Pao, lime juice, fish sauce, sugar and chopped chile if you're using it; set aside. Use a vegetable peeler to slice the cucumber and carrots into long ribbons; set them aside.
• Put the vegetable oil in a skillet over medium-high heat. While it heats, lightly whisk together the ice water, flour and egg yolk in a medium bowl; the batter should be lumpy and quite thin. When the oil is ready for frying, start dipping the whole leaves (one at a time) into the batter to coat, and carefully add them to the oil, making sure not to crowd the pan; fingers or chopsticks are the best tools for the job. Fry the leaves in batches, turning once, until golden brown and crisp, just a few minutes. With a slotted spoon, transfer the leaves to paper towels to drain; repeat the process until you have fried all of the leaves.
• To assemble the salad, start layering the ingredients in a large shallow bowl or onto a platter. The beans are best on the bottom because they're the heaviest, and the tempura leaves should go mostly on top so they remain crisp; otherwise, the order is up to you. Drizzle each layer with some of the dressing as you go; serve immediately.