Funeral Salads

Ladies,

Below are some suggestions for funeral salads, however we welcome you to make a salad of your choice. Pinterest and the Parish cookbook have some great ideas. Please do not make a Pasta, Potato, Lettuce or Relish Tray due to the menu served at the funeral. Also let your guild captain know which salad you are making so we do not have more than 2 of the same salads. Your salad will need to serve a minimum of 16. If possible place in a disposable container or mark your name on the container if you would like to retrieve it from the south cry room closet at the Church.

In the summer, salads may be taken the night prior to the funeral if there is a cookie reception at the school cafeteria between 6:30 and 8 p.m. (Ask your guild captain about a cookie reception). Funeral dinner ladies will be in the kitchen as early as 9 a.m. the morning of the funeral, but don’t depend on the school office staff to be at the school every day in the summer. You can always leave a salad/cake at the Parish Office when they open at 8:30, but make sure you have notified Carol Dugan @ 316-648-0786 or Deb Gowing @ 316-650- 6642. Notify one of these ladies prior to dropping off the item at the office.

If you have any questions or need additional assistance please call Deb Gowing at the number above.

Thanks,
Deb Gowing

Marinated Asparagus Salad

1 15 oz. can asparagus pieces, drained    1 8 ½ oz. can small early peas, drained
3 hardboiled eggs, chopped   1 package garlic salad dressing mix, prepared

 

Combine asparagus, peas, and eggs. Pour dressing over mixture and stir gently. Cover and chill several hours. Drain and serve on a lettuce bed. 

Cucumber Salad

4 large cucumbers, peeled and sliced  2 onions, sliced 
½ teaspoon sugar  1 cup sour cream 

 

Place cucumbers and onions in bowl. Sprinkle with sugar. Add sour cream and mix. Salt and pepper to taste. Refrigerate for several hours.

Pea Salad

1 10 oz. package frozen green peas, thawed  ½ c. cheddar cheese, cubed 
½ c. celery, chopped  ½ c. sour cream 

 

Combine above ingredients. Salt and pepper to taste. Refrigerate for several hours. Serve on bed of lettuce. 

Spinach Salad

1 lb. spinach, torn into bite-size pieces  1 medium red onion, thinly sliced 
1 11 oz. can mandarin oranges, drained  ½ c. almonds, toasted 

 

Combine ingredients. Good served with poppy seed dressing.

Cherry Whip Salad

2 cans cherry pie filling 2 cans crushed pineapple – drained 
1 can sweetened condensed milk (Eagle brand)  12 ounces Cool Whip
½ cup nuts  

 

Mix together and chill overnight

Blueberry Salad

2 – 3 ounce packages of Raspberry jello  2 cups boiling water (Mix w jello) 
1 can blueberry pie filling  1 - 20 ounce can crushed pineapple

 

(add pie filling and pineapple to jello) Chill mixture above until firm in 9 x 13 pan

 

1 - 8 ounce cream cheese  1 – 8 ounce carton sour cream 
½ cup sugar  1 tsp vanilla 

 

Mix sugar and vanilla w cream cheese, then add sour cream to mixture. Spread on top of jello mixture after firm.

Favorite Jello Recipe

2 boxes orange jello  4 cups boiling water 
1 pkg. mini marshmallows    

 

Topping 

1 small container Cool Whip   ¼ cup Hellmann’s mayonnaise
1 cup shredded Cheddar cheese  

 

Mix jello and boiling water; place in 9 x 13 glass dish. Add marshmallows. When somewhat softened refrigerate to jell.

For topping mix Cool Whip and mayonnaise and spread onto firm jello. Sprinkle cheese on top.

Cauliflower and Broccoli Salad

1 head cauliflower 1 head broccoli
1 bunch green onion chopped   

 

Chop above 3 vegetables into small pieces and combine in bowl. 

½ cup oil  ½ cup sugar 
¼ cup vinegar ½ cup mayonnaise or Miracle Whip 

 

Mix last 4 ingredients together, season and pour over vegetables. Marinate for several hours before serving

Broccoli Salad

2 heads broccoli, cut into small pieces  12 slices bacon, cooked and crumbled 
½ cup mild onion minced  1 cup raisins 
1 cup sunflower seeds   

Combine and mix salad ingredients For dressing mix 3 ingredients below and pour over salad then refrigerate.

1 cup mayonnaise 3 Tbsp. cider vinegar
1 cup sugar  

Mexican Cucumber Salad

1 medium cucumber cut into ¼ inch pieces 1 green and 1 red bell pepper chopped into pieces 
1 ½ cups grape tomatoes halved  2 tablespoons red wine vinegar
1 teaspoon crushed red pepper ¼ cup chopped fresh cilantro 
1 teaspoon cumin  ½ teaspoon minced garlic 
½ teaspoon salt  1/8 teaspoon black pepper 

 

Toss together all vegetables and red wine vinegar in bowl. Sprinkle crushed red pepper and other seasonings onto vegetables and toss again. Cover and chill at least 30 minutes before serving.

Copper Pennies

2 pounds carrots, sliced thin ½ cup vinegar
1 green pepper cut into slices ½ cup oil 
1 red onion sliced  ½ cup sugar
1 small can tomato soup (undiluted)   

 

Cook carrots until tender. Mix sliced pepper and onion; set aside. In saucepan, combine tomato soup, vinegar, oil and sugar. Heat to boil. Layer carrots and pepper/onion mix into bowl. Make 2 or 3 layers. Pour sauce over top. Refrigerate for 5 hours. Toss to mix.

Cucumber, Avocado and Basil Salad

1 minced shallot ¼ tsp sugar 
¼ tsp sugar   

 

In large bowl combine the first 3 ingredients and let stand for 5 minutes. 

2 Tbsp. lemon juice 1 Tbsp. white wine vinegar 
¼ cup extra virgin olive oil   

 

Then add the lemon juice, vinegar and oil, whisk well and add to first 3 ingredients.

6 plum tomatoes chopped  2 medium cucumbers peeled and chopped 
2 ripe avocados peeled, cored and chopped  ¼ cup chopped basil 
Pepper for seasoning   

 

Add tomatoes, cucumbers and avocados; toss to coat with dressing. Fold in basil and season with pepper or more salt.

Jello Cottage Cheese Salad

1 - 8 ounce carton cottage cheese  2 - 3 ounce package any flavor jello
1 large can crushed pineapple (drained)  1 large container Cool Whip

 

Mix cottage cheese and dry jello; drain pineapple and add to cottage cheese mixture. Fold in Cool Whip. Chill and serve

Cranberry Salad

2 cups raw cranberries ½ cup crushed pineapple (drained)
2 cups water 1 tart apple (peeled and chopped) 
1 cup sugar 1 - 6 ounce Cherry Jello 
½ cup nuts (chopped)   

 

Add water to cranberries and simmer 10 minutes. Add sugar, and stir in gelatin. Remove from heat and partially cool. Add pineapple, apple and nuts. Pour into pan and refrigerate

Waldorf Salad

12 Tbsp. mayonnaise (or plain yogurt)  2 Tbsp. lemon juice (Omit if using yogurt) 
1/2 teaspoon salt  4 sweet apples, cored and chopped 
1 1/2 cups red seedless grapes, sliced in half   1 cup celery, thinly sliced  
1 cup chopped, slightly toasted walnuts   

 

In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, and salt. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce. 

Broccoli Apple Salad

6 cups broccoli florets ½ cup shredded carrots
¼ cup diced red onion 4 large Gala apples finely chopped
½ cup pecans chopped 1 cup dried cranberries


Mix in bowl above ingredients.

For dressing mix: 

½ cup lite mayonnaise ½ cup low fat Greek yogurt
2 Tbsp. lemon juice  ¼ Tbsp. sugar
¼ tsp. salt ¼ tsp. pepper

 

Whisk dressing and pour onto salad mix. Refrigerate and serve 4 hours later

Cabbage Salad

1 large head cabbage shredded 8 TBSP sesame seeds toasted
2 pkg Ramen noodles broken up 8 Tbsp slivered almonds, toasted
8 green onions diced  

 

Dressing 

4 TBSP sugar 2 tsp. salt
1 cup salad oil  6 TBSP rice vinegar
1 tsp Accent or seasoned salt 1 tsp sugar

 

Toast seeds and almonds under broiler. Watch carefully. Mix cabbage and inions in large bowl. Just before serving, mix almonds, noodles and dressing

Green Fluff {Pistachio Watergate Salad}

2– 3 ounce box instant pistachio pudding mix   1– large container Cool Whip non-dairy whipped topping 
1– 20 ounce can crushed pineapple, undrained  4 cups mini marshmallows 
¾ cup chopped pecans   

 

Combine dry pudding mix and pineapple {with its juice} in a large mixing bowl. Stir until mixed. Add marshmallows and pecans; stir again. Add Cool Whip and fold in until well combined. Cover and refrigerate at least 3 hours or overnight.

Orange Carrot Salad

1 6 ounce orange gelatin  2 cups boiling water
1 - 20 oz. can crushed pineapple 2 Tbsp. lemon juice
Cold water 1 1/2 cups finely shredded carrots
1 large can Mandarin oranges  

 

In a bowl, gently stir gelatin and boiling water until gelatin is dissolved. Drain the pineapple and add the pineapple juice to the lemon juice. Combine lemon juice and pineapple juice. Add enough cold water to equal 2 cups. Stir into gelatin mixture. Chill until slightly set (1-2 hours). Stir in pineapple and carrots. Mix well. Place into 9 x 13 serving pan and chill again.

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