Watergate Salad

Watergate Salad is also known as Pistachio Delight, Green Fluff, and other names.  No matter what you call it, this classic salad is a tasty side dish or dessert!

Watergate Salad

1 (3.4 oz.) pkg. instant pistachio pudding

1 (8 oz.) whipped topping, thawed

1 (20 oz.) can crushed pineapple in juice, undrained

1 cup miniature marshmallows (fruit flavored or regular)

1/2 cup chopped pecans
Optional toppings:  extra whipped topping and chopped pecans

Fold dry pudding mix into whipped topping.  Stir in pineapple with juice, marshmallows, and pecans.  Refrigerate 1 hour before serving.

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*Recipe created by Kraft:  http://www.kraftrecipes.com/recipes/watergate-salad-53771.aspx

My mom made this for holiday dinners all the time while we were growing up.  The salad was invented by Kraft in 1975--the same year they developed pistachio pudding.  According to Wikipedia:  "When the recipe for Pistachio Pineapple Delight was sent out, an unnamed Chicago food editor renamed it Watergate Salad to promote interest in the recipe when she printed it in her column.  Neither the article nor editor has been tracked down, however.

The Denver Post, in the Empire Magazine of June 27, 1976, published a recipe for Watergate Salad. Rumor has it that Watergate salad was a concoction thought up by a sous chef at the Watergate Hotel, and it was then served at brunch on most weekends. Watergate Salad took off in popularity during and after the presidential scandal which shares the same name."

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Simple Fruit Salad

Simple Fruit Salad is just that...simple!  But that doesn't mean it's short on flavor.  Strawberries, pineapple, and mandarin oranges combine with strawberry syrup to make a fruit salad perfect for any meal.

Sugar not shown.

Simple Fruit Salad

1 (20 oz.) can pineapple chunks in pineapple juice

1 (15 oz.) can mandarin oranges in light syrup

16 oz. fresh strawberries

1/2 to 3/4 cup sugar (to taste)

Place cans of fruit into the refrigerator to chill.  Wash, stem, and cut strawberries into fourths or sixths if particularly large.  Place strawberries into a mixing bowl.  (I use a 2.5 qt. bowl.)  Add 1/2 cup of sugar to the strawberries and stir.  Let rest on the counter for 3 to 4 hours stirring occasionally.  With a potato masher, mash strawberries until about half of the strawberries are mashed.  Taste to see if additional sugar is needed.  If so, add desired amount and stir well.  Drain fruits and add to strawberries.  Stir well and refrigerate until served.

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Simple Fruit Salad 101:

1)  Blueberries are also fantastic in this salad, and the desired amount can be added when you add the canned fruit.

2)  The fruit will absorb the strawberry syrup and turn red.  For a pretty presentation, reserve some of the pineapple chunks and mandarin orange segments and top salad before serving.

3)  Here are the strawberries right after adding the sugar and then again 4 hours later before mashing.  Once sugar is added to them, they make their own syrup.

4)  If fresh strawberries aren't in season, I use a 23.2 oz. carton of frozen sliced strawberries with sugar.  Thaw the strawberries, pour them into a mixing bowl, and then add sugar to taste.  There is no need to mash or let them set out on the counter.  Add the drained fruit, stir well, and refrigerate until ready to serve.

 

5) We have this fruit salad with our favorite meal of biscuits and sausage gravy and Crustless Meat Lovers Quiche!  Recipe links below!

Biscuits and Sausage Gravy:  http://www.easyaspiecanbe.com/2015/04/sausage-gravy.html

Pressure Cooker Crustless Meat Lovers Quiche:  http://www.easyaspiecanbe.com/2020/09/pressure-cooker-crustless-meat-lovers.html

Orange Pineapple Salad

Orange Pineapple Salad is light, creamy, and has just the right amount of sweetness.  My mother made this for many a holiday meal meaning that this recipe has been in my family for over 50 years.♥

Orange Pineapple Salad

1 (24 oz.) carton small curd cottage cheese

1 (3 oz.) box orange Jello

1 (8 oz.) can crushed or chunk pineapple, drained

1 (11 oz.) can mandarin oranges, drained

1 (8 oz.) carton whipped topping, thawed

Combine cottage cheese and dry Jello.  Add drained pineapple and oranges.  Fold in 2/3 of the container of whipped topping (about 2 cups).  Chill until served.

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My mother got this recipe from family friend Irma Pender.

Grape Salad

Red grapes are folded into a sweetened cream cheese and sour cream mixture and then sprinkled with chopped pecans in this fruit salad.  It's perfect for a special brunch, holiday dinner, or anytime!

Chopped pecans not pictured.

  

Grape Salad

3 pounds red, seedless grapes (do not halve)

1 (8 oz.) cream cheese, softened

1 cup (8 oz.) sour cream

1/2 cup powdered sugar

1 tbsp. brown sugar

1 tsp. vanilla

Chopped pecans (opt.)

Wash and stem grapes; dry thoroughly.*  In a 4 qt. bowl at medium speed of electric mixer, cream the cream cheese and sour cream together.  Beat in the powdered sugar, brown sugar, and vanilla.  Fold grapes into mixture, and transfer to a serving bowl; cover and refrigerate for several hours.  Sprinkle with desired amount of chopped pecans just before serving.

Variation:  In addition to the pecans, this recipe is also very good with a light sprinkling of brown sugar added just before serving.

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*Note:  The grapes must be thoroughly dry so that the dressing will stick to them.  I wash and stem them 2 or 3 days before I'm going to make the salad.  Line a baking sheet with paper towels, spread the grapes on the baking sheet, and then let them air dry.  As soon as they're dry, store them in the refrigerator until needed.

Use of full fat cream cheese and sour cream is recommended so that the dressing is as thick as possible. 

This recipe was shared with me by friend Margaret Lauher Walker.  Thank you!

 

Easy Fruit Salad

This fruit salad is easy, delicious, and refreshing!  

Easy Fruit Salad

Mommy's Kitchen features some really good recipes...and this is one of them!  http://www.mommyskitchen.net/2009/03/overnight-fruit-salad-for-surprise.html

Notes:

*Pineapple chunks or tidbits can be used.

*I halve the seedless grapes.

*Gently fold in the banana slices last so that they maintain their shape.

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Cranberry Relish and Tutorial

Cranberry Relish is the best cranberry salad I have ever eaten.  Made with cherry gelatin, it has a delicious flavor that compliments turkey or ham and all the trimmings of a holiday dinner.  As an added bonus, it is made a day or two ahead of your holiday feast making it very convenient to serve.

3/4 cup sugar not shown.

Cranberry Relish

1 (12 oz.) package of cranberries, rinsed and drained
2 cups + up to 3/4 cup sugar (divided)
1 (3 oz.) package cherry gelatin
1 cup boiling water
2/3 cup chopped pecans

Using a food processor, grind cranberries.  In a 2 qt. bowl, combine the ground cranberries with 2 cups of sugar.  Stir thoroughly and let set out all day or night so berries can absorb the sugar.  (I usually prepare mine in the evening, and after they have set out awhile, I put them in the refrigerator overnight until I am ready for them the next day.)  The next day, taste berries to see if additional sugar is needed, and if so, add up to 3/4 cup; stir.  Dissolve cherry gelatin in 1 cup boiling water.  Let cool to room temperature, and then stir it into the berries.  Refrigerate.  When partially congealed (about 45 minutes to an hour), stir in the chopped pecans and transfer to a pretty serving dish.  Refrigerate overnight.

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This recipe is an old family recipe handed down to me by my mom. She used a food grinder that attached to the counter with a vice to grind the cranberries.  Growing up, she served this relish every Thanksgiving.

Cranberry Relish 101:

Using a food processor, grind cranberries:

 

 Here is the berry/sugar mixture after it has set out overnight:

When partially congealed (about 45 minutes to an hour), stir in the chopped pecans.  The salad should be congealed enough that the pecans will sit on top of the salad when added:

Transfer to a pretty serving dish, refrigerate overnight, and then serve!  Enjoy!

Strawberry Poppyseed Salad

Every late spring, I look forward to Panera Bread offering this seasonal salad.  Since finding this copycat version, I can now enjoy it any time.

Strawberry Poppyseed Salad

Yield:  2 Salads

3 cups iceberg lettuce, chopped

3 cups romaine lettuce, chopped

1 cup sliced strawberries

1 cup fresh blueberries

1 cup mandarin oranges, drained

1 cup fresh or canned pineapple chunks, drained

1/2 cup pecans

2-3 chicken breasts, grilled* and sliced (optional)

In two large individual serving bowls, layer ingredients in order listed above.   

*Breasts can be grilled in any manner, but I like to brush them with olive oil, sprinkle them with lemon pepper, and then grill them using my George Foreman grill.

Dressing

1/2 cup light mayonnaise**

1/4 cup skim milk

1/4 cup Splenda**

1/8 cup white vinegar

1 tbsp. poppy seeds

Whisk dressing ingredients together.  If needed, dressing can be thinned with additional milk.  Drizzle desired amount on salads and serve!

**Sugar can be substituted for the Splenda, and regular mayonnaise for the light.  When made as written with one chicken breast per serving, this salad has 737 calories per serving.

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 Dressing recipe from food.com:  http://www.food.com/recipe/strawberry-poppyseed-salad-panera-copycat-454320?scaleto=2&mode=null&st=true

 

Fruit Salad Recipe and Tutorial

This delicious fruit salad is simply the best.  It lends itself to a simple breakfast or brunch but is pretty enough to be served during a special dinner.  I have been honored to have it featured on professional food blog Mrs. Happy Homemaker.

Fruit Salad

6 navel oranges, peeled and sliced thinly
1 to 1 & 1/4 pounds red seedless grapes, halved
1 (20 oz.) can of chunk pineapple, drained
1 (16 oz.) bag of frozen whole strawberries
3 or 4 bananas, sliced
Sugar

Layer the oranges in a flat container giving each layer a nice heavy coating of sugar.  Layer the halved grapes in a separate container sugaring each layer heavily. Cover, and let them set out at room temperature for several hours to get the juices flowing. Stir occasionally. (I usually prepare mine the night before, and after they have set out awhile, I put them in the refrigerator overnight until I am ready for them the next day.)

After they have set out at room temperature for several hours or have been in the refrigerator overnight, combine the oranges and grapes, and then mix in the drained pineapple chunks. Cover, and put the mixture into the refrigerator for an hour for the flavors to meld. Remove the frozen strawberries from the bag, place them on a plate in a single layer, and set them on the counter to defrost at room temperature. This will usually take about 45 minutes. Add the strawberries and sliced bananas shortly before serving.

Click here for printable format 

This recipe is an old family recipe handed down to me by my mom. Growing up, she remembers her mother serving it at every Christmas dinner. 

Fruit Salad 101:

Layer the oranges in a flat container giving each layer a nice heavy coating of sugar.  You really can't sugar them too much:

  

Here is the second layer--just sugar as before:

Layer the halved grapes in a separate container sugaring each layer heavily.  Lay the grapes with the cut side up:

I waited about 3 hours before stirring the oranges and grapes for the first time.  I stirred them again in a couple of hours and then put them in the refrigerator overnight.  Here are the grapes and oranges after the first stir:

The next day, I combined the oranges, grapes, and drained pineapple and put the mixture back into the refrigerator to chill for one hour.  Meanwhile, I set the strawberries out on the counter to defrost:

After an hour had passed, I added some sliced bananas and the strawberries to the salad, and it was ready to serve!

  

Cherry Salad

Cherry Salad is a delicious holiday salad.  If your family is not crazy about cranberry relish, sauce, or salad, this is a perfect substitute.  And it perfectly compliments ham for your Christmas or Easter dinner.

1 cup boiling water not pictured

 

Cherry Salad

1 (3 oz.)  pkg. cherry gelatin
1 cup boiling water
1 (21 oz.) can cherry pie filling
1 cup chopped apple (whatever type you like...leave peel on)
1 cup diced celery (opt.)
2/3 cup chopped pecans

Dissolve gelatin in boiling water and let cool.  Add other ingredients and mix. Transfer to a pretty serving dish. Refrigerate overnight.

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Many years ago, this recipe was shared with me by neighbor Helen Askew.