Not sure why I’ve not posted these recipes — they are two of my most requested. My fantastic mother-in-law introduced me to the Oriental Crunch Salad, and my brother won’t let me come for Thanksgiving lunch if I don’t bring the Pineapple-Cranberry Salad. I love CRUNCH, and these salads live up to the challenge. It’s not too late to serve to loved ones on your Thanksgiving table tomorrow (or whenever you gather for the holiday)!
Happy Thanksgiving!
~Connie Kaye
Oriental Crunch Salad
1 16oz. bag shredded coleslaw mix
6 green onions, chopped (with greens)
1/2 cup sugar
1/2 cup oil
1/4 cup tarragon vinegar
1 tbsp soy sauce
1/2 cup sliced almonds
1 cup sunflower seeds
2 pkg ramen noodles, flavor packets discarded
1 stick butter
Mix together the shredded cabbage and chopped green onions. Set aside.
Mix sugar, oil, vinegar and soy sauce together. Stir/shake well until sugar is dissolved. Refrigerate until ready to serve. (I do this in a jar and shake the heck out of it)
Brown almonds, sunflower seeds and ramen noodles in margarine or butter. Drain on paper towels and store in plastic bag until ready to serve. Careful not to burn
You can make everything ahead of time. Keep separate until about 15 minutes before serving time. Put the crunchies over the slaw and pour the dressing over all. Stir well.
Pineapple Cranberry Salad
Pineapple-Cranberry Salad
1 can (20 oz) crushed pineapple (undrained)
2 pkg (4 serving size) raspberry flavored jello
1 can (16 oz) whole cranberry sauce
1 red apple, choppedf
2/3 cup chopped pecans
Drain pineapple, reserving juice. Add enough cold water to juice to measure 3 cups; pour into saucepan. Bring to boil; remove from heat. Add jello mix and stir for 2 minutes or until dissolved. Stir in cranberry sauce. Pour into serving bowl, and refrigerate for 1.5 hours or until slightly thickened.
Stir in pineapple, apples and pecans. Refrigerate until firm. Yummo!
Connie Kaye's Kitchen 