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Recipes - Salads

Autumn Apple Salad

Submitted By: Jean W., Johnson City

1 can (20 oz.) crushed pineapple - do not drain
2/3 cup sugar
1 box (3 oz.) lemon jello
1 8 oz. cream cheese softened
1 cup diced unpeeled apples
1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping or cool whip

In sauce pan combine pineapple and sugar.  Boil 3 minutes.  Add Jello, stir until dissolved.  Add cream cheese, stir until mixture is thoroughly combined.  Cool.  Fold in apples, nuts, celery and whipped topping.  Pour into 9-inch glass dish.  Chill until firm.  Cut into squares and serve on lettuce leaves.  Yields 9 to 12 servings.

Broccoli Salad

Submitted By: Mae B., Fall Branch

2 bunches broccoli
10 slices bacon
1 large red or Vidalia onion
1/3 c dark raisins
1 c mayonnaise
¼ c sugar
2 tbsp cider vinegar
black pepper
sunflower seeds (optional)

Cut broccoli into bite size pieces. Slice onion lengthwise. Cook bacon until crisp. Combine broccoli, onion, raisins, and bacon. In a small bow, whisk the rest of the ingredients. Pour over broccoli mixture. Let stand awhile before serving.

Carrot Raisin Salad

Submitted By: Carolyn H., Kingsport

2 c grated carrots
½ c raisins
1 (8oz) can pineapple tidbits (drained)

Combine grated carrots and raisins. Add just enough mayonnaise or salad dressing to moisten. Stir in pineapple and chill.

Cauliflower Salad

Submitted By: Suzanne L., Jonesborough

1 head cauliflower
1 head lettuce
1 c mayonnaise
½ c bacon bits
½ c grated cheese
sprinkle of sugar

Shred lettuce and layer. Cut up cauliflower and layer. Spread mayonnaise. Layer sugar, bacon bits, and cheese. Let stand in refrigerator at least 3 hours. Toss just before serving.

Cherry Salad

Submitted By: Bethany D.,

cherry pie filling
1 can Eagle Brand Sweetened Condensed Milk
1 can crushed pineapple (drained)
1 c chopped pecans
1 large container Cool Whip

Mix all ingredients and refrigerate at least 4 hours.

Chicken Salad

Submitted By: Ruth Day

2 cups cooked chicken (cubed)
1/2 lb. Sharp cheese (shredded)
1/4 cup chopped celery
1/2 cup toasted almonds
1 cup seedless white grapes
1/2 tsp salt

Toss lightly with equal parts of Kraft Mayonnaise and whipped cream (can use Cool Whip), lemon juice and sugar to taste.  Perfect for a hot summer day.  Can serve with fresh fruit, vegetable casserole and rolls.

Corn Bread Salad

Submitted By: Debra D., Gray

1 c self rising corn meal
1 (8oz) sour cream
2 eggs
1 c onions (chopped)
1 c green peppers (chopped)
1 c pickle relish (drained)
1 c (14oz) chopped tomatoes
1 c mild shredded cheese
1 c mayonnaise

Preheat oven for 450 degrees for 30 minutes. Mix corn meal, sour cream, and eggs and bake. Cool for 45 minutes. Crumble cornbread and remaining ingredients and cool 2 hours before serving.

Cranberry Salad

Submitted By: Janice S., Kingsport

1 pound pkg cranberries
2 small pkg Cranberry Jello
2 c sugar
2 apples
2 oranges
1 c chopped pecans
1 c crushed pineapple with juice

Grind cranberries in food chopper (or chop by hand). Dice apples and oranges. Dissolve jello in 2 cups hot hot water. Mix all ingredients together. Chill until firm.

Crunchy Chicken Salad

Submitted By: Reba F., Johnson City

2 (3oz) chicken breast halves (skinless and boneless)
½ c prepared bottled marine (ginger-sesame or sweet and sour)
¼ c slivered almonds
½ c mandarin oranges (chopped)
¼ c water chestnuts (sliced) or 1 stalk celery (chopped)
1 c fat-free lemon yogurt
1 tbsp lemon juice
packaged salad greens

Spoon marinade over chicken and allow to sit for 10 minutes. Wrap chicken in foil and grill for 7 minutes. Make sure the chicken is cooked thoroughly. Cool chicken and chop in bite size pieces. Combine all ingredients stirring to blend. Spoon ¼ mixture over packaged salad greens. Garnish with croutons or additional freshly sliced fruit (optional). Add a light Asian Salad Dressing if desired. Serves 4. Cook time 10 minutes. 240 Calories per serving

Cucumber Salad

Submitted By: Jeri H., Johnson City

1 c sour cream
1 c mayonnaise
1 tbsp sugar
1 tbsp vinegar
1 onion
15 cucumbers (sliced)

Serves 10



Delicious Fruit Salad

Submitted By: Ms. Chris Bryant

2 small cans mandarin oranges, drained
1  can unsweetened pineapple chunks
2 cups miniature mushrooms
1/2 of 8-oz. sour cream

Fold together.  Let set in refrigerator overnite.

Dressing for Lettuce Salad

Submitted By: Peggy B., Telford

Small onion (graded)
1/2 tsp. dry mustard
1/2 tsp. salt
3/4 cup sugar
1/2 cup vinegar
1 1/2 cups Wesson Oil

Mix well in quart jar, shake well.  Refrigerate and use later for large salad or part for small salad.

Fruit Salad

Submitted By: Wanda Bledsoe, Gray

1 large can peaches (sliced)
1 pint strawberries
1 large can pineapple chunks
1/2 pint blueberries
1-2 bananas
1 small vanilla instant pudding

Combine fruit.  Add vanilla pudding to drained and chilled fruit juice.  Pour over fruit.  Refrigerate.


George Washington Salad

Submitted By: Sue Tittle

2 small boxes of cherry jello
2 cups bolling water
1  15-oz. can crushed pineapples, undrained
1 can cherry pie filling


1  8-oz. pkg. cream cheese, softened
1  8-oz. container sour cream
1/2 cup powdered sugar
1 tsp vanilla
1/2 cup chopped nuts

Mix jello in water, add pineapples and pie filling.  Let set over night.  Combine all other ingredients except nuts.  Add topping to salad and cover with nuts, if desired.


Grape Salad

Submitted By: Brenda H., Kingsport

1 (8oz) sour cream
1 pkg cream cheese
1 c sugar
1 tsp vanilla
½ pound red grapes (cut in halves)
½ pound green grapes (cut in halves)
1 c brown sugar
1 c chopped pecans and black walnuts

Mix first 4 ingredients well together. Add mixture to grapes in a serving pan. Mix brown sugar and chopped pecans and walnuts together and spread over grape mixture right before serving. THIS RECIPE IS ABSOLUTELY WONDERFUL!

Grape Salad

Submitted By: Orba Carr

2 cups red grapes
2 cups green grapes
8 oz. sour cream
8 oz. cream cheese
1/2 cup granulated sugar
1 tbs. vanilla

Wash grapes and let dry. (Put paper towels on a cookie sheet and dry.)  Mix well and add to grapes.  Let set in fridge for a couple hours or over night.  (The longer you let set the better it will be.)

Top with:
1/2 cup chopped pecans
1/2 cup brown sugar

Hot Chicken Salad

Submitted By: Unknown

4 cups cooked cut chicken
1 cup celery chopped
3/4 cup Mayonaise
1 can cream of chicken soup
1 cup cheddar cheese soup

Bake in oven 25 to 30 minutes.

Orange Salad

Submitted By: Peg B., Jonesborough

1 (8oz) cool whip
1 (8oz) crushed pineapple (drained)
1 (8oz) mandarin oranges and fresh oranges(optional)
1 (8oz) dry cottage cheese (drained)
1 pkg Orange Jello

Mix and refrigerate. Can double recipe.


1 small onion (grated)
½ tsp dry mustard
1 tsp salt
½ c vinegar
¾ c sugar
1½ c Wesson oil

Mix well in quart jar. Refrigerate until ready to use

Pea Salad

Submitted By: Janelle R., Johnson City

1 can tiny peas, rinsed and drained
1 tomato, chopped
1 green sweet pepper
1 small onion, chopped
1 tbsp mayonnaise

Combine all ingredients gently.  Great go to side or pot luck dish. (Easy to do




Pink Stuff

Submitted By: Sylvia Lagergren

6oz. cherry Jello salad
1 cup boiling water
1 pint sour cream
1 large can whole cranberry sauce
2 cans crushed pineapple (do not drain)
1/2 cup chopped walnuts

Combine everything in given order and refrigerate.

Six Cup Salad

Submitted By: Genelle McNamara, Piney Flats

1 cup pineapple chunks
1 cup minature marshmallows
1 cup mandrai orange sections
1 cup pecan chips
1 cup sour cream
1 cup frozen flake coconut

Blend all ingredients in mixing bowl.  Store in refrigerator over night before serving.  Serves four.

Spring Salad

Submitted By: Carolyn Nelson, Kingsport

Broccoli, cauliflower, purple onion.
Mix amounts to your desire.  Add mayo or Ranch dressing, celery and almonds.

Super Broccoli Salad

Submitted By: Joanne C.,

4 c broccoli (bite size)
8 strips bacon (cooked crisp)
¼ c raisins
¼ c walnuts or pecans (chopped)
¼ c onion (chopped)
¾ c mayonnaise
¼ c sugar
1 tbsp vinegar

Combine broccoli, bacon, raisins, pecans and onion in salad bowl. Chill. Combine mayonnaise, sugar, and vinegar in small container. Chill. Pour dressing over broccoli mixture just before serving. For best results let ingredients and dressing set overnight in refrigerator. Will last for several days.

Sweet and Tangy Macaroni Salad

Submitted By: Vinda H., Jonesborough

1 lb macaroni, cooked, drained, and cooled
1 large green pepper, chopped
1 large onion, chopped
4 carrots, shredded
1 can Eagle Brand Milk
1 cup cider vinegar
3/4 -1 c sugar
2 c mayonnaise
1 tsp salt
1/4 tsp black pepper

Add pepper, onion, and carrots to cooled macaroni.  In another bowl, mix together milk, vinegar, sugar, mayonnaise, salt and pepper.  Pour over macaroni and vegetables.  Put in refrigerator and chill.






Tang Salad

Submitted By: Mae Burke

2 large bananas sliced
1 large can pineapple tibits (drained)
1 large can fruit cocktail (drained)
2 cups miniature marshmellows
1 cup nuts
1 cup coconut
1 box instant vanilla pudding
3 tbsp. Tang

Save juice from pineapple in large bowl.  Mix fruit.  In another bowl mix instant pudding and Tang together.  Add pineapple juice.  Pour over fruit.  Stir and Mix well.  Chill.

Vegetable Salad

Submitted By: Linda G., Johnson City

1 head of broccoli, cut up in small sprouts
10 fresh white mushrooms, sliced in large chunks
1 small red onion, sliced in half moon slices
2 large tomoatoes, cut up in chunks

In large bowl mix all of the vegetables together and pour a bottle of Italian Dressing over them.  Refrigerate for about 3 hours until chilled good and serve.