Best Helens Salad Recipes

HELEN'S CHICKEN SALAD

Helen's Chicken Salad image

Another recipe from the back of a Susan Mallery book. This was was published in Barefoot Season. I haven't tried it yet but will as soon as possible. In the book this salad was served on focaccia bread.

Provided by Bekah Balmer

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups cooked chicken, diced
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup apple, diced
1/2 cup pecans, chopped
1/2 cup sharp cheddar cheese, shredded
1 cup mayonnaise
1 tablespoon rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Mix all ingredients in a large bowl.
Serve on your favorite bread or on a bed of lettuce.

Nutrition Facts : Calories 632.5, Fat 43.5, SaturatedFat 9.2, Cholesterol 135.1, Sodium 766.9, Carbohydrate 20.6, Fiber 2.3, Sugar 7.1, Protein 40.7

HELEN'S SALAD

Helen's Salad image

The first time I saw this salad at a family gathering I thought "yuck, canned vegetables"! Being polite I tasted it and was pleasantly shocked at how good it was. Believe me if you make this and people try it you will have to give the recipe because everyone will want it. This recipe seems like it takes a long time to make but it is very easy to make and is so worth it.

Provided by luvstacook

Categories Peppers

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 (14 1/2 ounce) cans cut green beans
1 (14 1/2 ounce) can tiny peas
1 (14 ounce) can sliced carrots
1 medium onion
1 cup sugar
1 cup canola oil or 1 cup olive oil
3/4 cup cider vinegar
1 cup diced celery
1 cup diced green pepper
3 -6 tablespoons Miracle Whip

Steps:

Open cans of green beans, peas, and carrots and pour vegetables into a large strainer in the sink. Let vegetables drain for at least an hour, shaking strainer every so often to get rid of water.
When drained, put vegetables into a large bowl that has a lid that seals.
Slice onion into thin slices and then cut the slices in half or fourths. Put cut onion on vegetables.
In a small pan, heat to dissolve: sugar, oil and vinegar. Be careful to not breathe in the fumes as this mixture heats. I usually just bring it to a boil, stirring constantly.Marinade should be clear not cloudy. Remove pan from burner and let mixture cool to just warm.
Pour cooled marinade over vegetables and carefully stir so vegetables don't get mushy. Cover and refrigerate overnight.
Next day drain salad in strainer in the sink for at least an hour. Pour salad back in bowl and add diced celery and green pepper. Add 3 tbsp Miracle Whip and gently stir to mix well. If it isn't creamy enough add up to 3 more tbsp Miracle Whip.
Salad is ready to serve and will keep for up to a week.

Nutrition Facts : Calories 873.8, Fat 55.5, SaturatedFat 4.1, Sodium 639.2, Carbohydrate 89.7, Fiber 13.4, Sugar 65.2, Protein 9.6

HELEN'S EGG SALAD SANDWICHES

Helen's Egg Salad Sandwiches image

Make and share this Helen's Egg Salad Sandwiches recipe from Food.com.

Provided by helloworld10

Categories Lunch/Snacks

Time 10m

Yield 2-4 sandwiches, 2-4 serving(s)

Number Of Ingredients 5

Ingredients

2 hard-boiled eggs
2 chopped sweet pickles
2 chopped onions
mayonnaise
mustard

Steps:

Mix and use for sandwiches.

Nutrition Facts : Calories 139.7, Fat 5.5, SaturatedFat 1.7, Cholesterol 186.5, Sodium 157.8, Carbohydrate 15.1, Fiber 2.1, Sugar 8.9, Protein 7.6

MY GRANNY HELEN'S 9 DAY SLAW

My Granny Helen's 9 day slaw image

This coleslaw is so good it never lasts for 9 days. My grandmother that lived in Haskell Oklahoma her entire life was a wonderful, old fashioned, country cook. We loved it when my Father would say that we were going to Oklahoma for vacation. There was always an abundance of food for whomsoever walked thru grannys door. It was...

Provided by Candy Beard

Categories Other Salads

Time 35m

Number Of Ingredients 10

Ingredients

3 lb cabbage shredded
1 large red onion diced small
1 large yellow pepper diced small
3 large carrots shredded
2 c sugar
1 Tbsp celery salt
1 c white vinegar
1 tsp salt
1/2 tsp pepper
1 c salad or canola oil

Steps:

1. Combine first 4 ingredients and pour sugar on all. Mix with hands until well covere
2. Place next 5 ingredients into a saucepan and bring to a boil
3. Pour over cabbage mixture and cool. Cover and store in refrigerator. You can pray that it lasts 9 days but good luck with that

HELEN'S HUNGARIAN COLESLAW

Helen's Hungarian Coleslaw image

Helen is my mother. no matter what i do, i cant get the coleslaw to taste like hers but this recipe comes very close. i think the love she had for us came through her pores when she squeezed the cabbage. cant buy that or duplicate it. thanks mom, i miss you terribly.

Provided by BoxOWine

Categories Vegetable

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 head cabbage, finely shredded (ABOUT 6 TO 8 CUPS)
1 small onion, grated
1 small carrot, grated
2 teaspoons salt
1 cup Hellmann's mayonnaise
4 tablespoons sugar
4 tablespoons apple cider vinegar
salt and pepper
1/4-1/2 cup milk

Steps:

Mix dressing ingredients until smooth.
place sliced cabbage in colander, sprinkle with salt and mix well.
let drain for at least 1/2 hour.
squeeze cabbage in colander with hands to remove excess water.
mix onion and carrot into cabbage.
add dressing, and mix well.
cover and refrigerate for a few hours to let flavors develop.

Nutrition Facts : Calories 238.5, Fat 13.7, SaturatedFat 2.2, Cholesterol 11.6, Sodium 1092.5, Carbohydrate 28.8, Fiber 3.9, Sugar 17.2, Protein 3

HELEN'S CABBAGE SALAD

Helen's Cabbage Salad image

A light, tasty cabbage salad that, unlike many others, has no ramen noodles in it. Cooking time is chilling time. You can easily eat on this salad for a week, and have done this many times in the past. This recipe was given to me by Helen Marcum.

Provided by Mean Mary

Categories Vegetable

Time 6h15m

Yield 16-20 serving(s)

Number Of Ingredients 10

Ingredients

1 medium head savoy cabbage, shredded
1/2 head napa cabbage, shredded
1 1/2 cups finely sliced sweet onions, like Walla Walla or 1 1/2 cups vidalia onions
2 -3 cups fresh bean sprouts
1 cup sliced almonds
3 -4 cups shredded chicken meat, from breasts and thighs
6 tablespoons vinegar
6 tablespoons sugar (or sugar substitute of your choice)
5 tablespoons soy sauce
1 teaspoon Dijon mustard

Steps:

Combine the shredded cabbages and onions in a LARGE BOWL. (I use a Tupperware Fix-n-Mix) Add the bean sprouts, shredded chicken meat and almonds. Toss until well mixed.
Mix the dressing ingredients in a Quick-Shake or similar container until well blended. Pour dressing over the cabbage mixture, This could take two bowls, because of the amount of ingredients. Do not be concerned once the cabbages come in contact with the dressing, it will be able to store in a large bowl. Cover and refrigerate over night or 6 hours minimum.

Nutrition Facts : Calories 65.8, Fat 2.9, SaturatedFat 0.2, Sodium 319.4, Carbohydrate 8.5, Fiber 1.2, Sugar 6.2, Protein 2.4

AUNT HELEN'S GREEN CONGEALED SALAD

Aunt Helen's Green Congealed Salad image

Posted in response to a request. I rec'd this recipe from my aunt in 1971. Prep times are estimates; I don't recall how long it takes to chill the Jello "til thickened."

Provided by Impera_Magna

Categories Fruit

Time 40m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cottage cheese
1 cup crushed pineapple, drained
1 cup evaporated milk, chilled
1 (3 ounce) package lime Jell-O gelatin
1 teaspoon cider vinegar
1 cup chopped celery
1 cup chopped nuts
1 cup boiling water

Steps:

Dissolve jellow in boiling water; add vinegar; chill til thickened.
Whip evaporated milk; fold into thickened jello together with remaining ingredients.
Turn into buttered 8 cup mold and chill til firm.

Nutrition Facts : Calories 116, Fat 6.2, SaturatedFat 1.7, Cholesterol 6.5, Sodium 157.4, Carbohydrate 11.6, Fiber 1, Sugar 7.4, Protein 4.7