Spring Salads

Hi - with Alex's birthday party and Easter this weekend, I thought I would post some salad recipes. There's a few of them!

Bing Cherry Salad

• 1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
• 1 (12 fluid ounce) can cola-flavored carbonated beverage
• 1 (6 ounce) package black cherry flavored gelatin mix
• 1 (15.25 ounce) can crushed pineapple, drained
• 1 cup chopped pecans

1. In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.

Seafoam Salad

• 2 (15 ounce) cans pear halves
• 1 (3 ounce) package lime flavored gelatin mix
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons milk
• 1 (8 ounce) container frozen whipped topping, thawed

1. In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
2. In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
3. In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
4. Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

Andrea's Super Suddenly Salad

• 2 boxes Bacon Ranch Suddenly Salad
• 1 tablespoon garlic
  
• 2 large cans chicken breast, drained
  
• 1/2 packet Hidden Valley Ranch dressing mix
  
• 1 8 oz block mozzerella cheese, diced (fresh is best, but Kraft works well too)
  
• 1 container cherry tomatoes, sliced in half
  
• salt, pepper and parmesan to taste
  

1. In a saute pan, saute garlic in olive oil, just until it starts to turn brown. Add chicken and saute until slightly browned.
   
2. Remove chicken from pan, drain and cool.
3. Prepare salad as directed, adding 1/2 of dressing mix to mayo. Add cheese and tomatoes. Stir in cooled chicken. Season to taste. You may garnish with bacon bits, if desired.
   

I am also making Aunt Linda's orange/peach salad, but I don't have that recipe right here, so I'll have to post that at a later time!