Best Surprise Salad Recipes

GRAPE SALAD SURPRISE

Steps:

• 1. Cream together: cream cheese, sour cream, sugar and add grapes stir until grapes are coated.
• 2. Layer 1/2 grape mixture in a 9x13 inch pan. Top with 1/2 topping mixture. Layer remaining grapes and top with remaining topping mixture. Gently shave or thinly slice the chocolate bars and sprinkle on top.

GREAT GREAT AUNT JESSIE'S 1940'S TOMATO SURPRISE SALAD

Steps:

• Scald, peel and chill tomatoes.
• Carefully scoop out the inside out of the tomatoes.
• Remove the seeds from the pulp and chill all ingredients.
• When ready to serve mix chicken, cucumber, tomato pulp and nuts with the mayo.
• Add salt if needed.
• Fill tomatoes and arrange on lettuce leaves.
• Garnish with parsley and cauliflower buds.

CUCUMBER TOMATO SURPRISE SALAD (RAW RECIPE)

Steps:

• Place veggies in a bowl.
• Mix together juice, salt and olive oil; pour over top of veggies and stir.

GRAPE, LIME, AND QUINOA SALAD SURPRISE

Steps:

• Toss grapes, cucumber, quinoa, mint, spinach, and almonds together in a large bowl; sprinkle salt over the top.
• Whisk grapeseed oil and lime juice together in a small bowl; pour over quinoa mixture and toss to coat. Refrigerate until flavors combine, at least 3 hours.

CRANBERRY SURPRISE SALAD

Steps:

• Dice cranberry sauce into small cubes.
• Add pineapple and marshmallows.
• Fold in whipping cream.
• Top with nuts (optional).
• Chill and serve.

SURPRISE APPLE SALAD

Steps:

• In a large bowl, combine all ingredients. Refrigerate until serving.

SURPRISE TUNA SALAD

Steps:

• In a bowl, combine the first six ingredients; spread over six slices bread. Top each with a cheese slice and remaining bread.

GINORMOUS FRUIT SALAD SURPRISE

Steps:

• In a small bowl, combine orange juice, vinegar, and sugar. Stir until blended and set aside.
• Place cucumber, blueberries, strawberries, and apple in a large bowl. Top with the orange juice mixture and stir gently to coat.
• Cover and refrigerate for at least 1 hour (overnight is best). Stir gently just before serving. Garnish with mint, if using. Enjoy!!!

SURPRISE SALAD

Steps:

• Add the mustard and onion juice to the French dressing. While the vegetables are still warm, marinate them separately, each in 3/4 cup of the dressing. Set to chill for at least an hour.
• To serve, combine the potatoes and beans with the mayonnaise, and put them in a bowl lined with lettuce. Arrange the diced beets over the beans and potatoes. Rice the egg over these and sprinkle all with the chives and dill. Serve with marinated herring, or with thin rye bread sandwiches of cream cheese and anchovy paste.

MOM'S SURPRISE SALAD

Steps:

• 1. Drain the pineapple, reserving juice.
• 2. Mix the drained pineapple with the walnuts, celery, and cream cheese.
• 3. Add reserved juice and mix again.
• 4. Stir in the Cool Whip.
• 5. Add the mixture to the Jell-O.
• 6. Refrigerate in a 9 x 13 dish.

LIME SURPRISE SALAD

Steps:

• 1. Dissole gelatin in boiling water; add crushed pineapple. Refrigerate until mixture begins to thicken.
• 2. Combine the remaining ingredients and add to the gelatin mixture.
• 3. Chill.

CHICKEN SALAD SURPRISE

Steps:

• Place chicken, apple, and grapes in a medium bowl; toss to combine. Let stand for 3 minutes.
• Add onion, Nayonnaise, cayenne, and salt to chicken mixture and toss until well combined. Cover and refrigerate until chilled before serving. Serve on whole wheat bread, if desired.

STRAWBERRY SURPRISE SALAD

Steps:

• Dissolve gelatin in boiling water; set aside to cool. Add berries, bananas and pecans. Pour half of mixture into a 9x13 inch pan and put in refrigerator to congeal.
• Spread sour cream over congealed gelatin. Pour other half of gelatin mixture over sour cream. Return to refrigerator until fully congealed.

SURPRISE FRUIT SALAD

Steps:

• Combine all ingredients in a large bowl; cover and chill. Store in the refrigerator.

SUMMER SURPRISE SALAD

Steps:

• 1. Slice fennel bulbs, fennel stalks, pears, apples, and onion very thinly; place in medium salad bowl.
• 2. Drain olives, reserving 1 tablespoon of the drained brine for the dressing; add drained olive slices to salad bowl with other ingredients.
• 3. Slice all the pealing from the oranges; then slice the fruit into 1 inch chunks; add to salad bowl with other ingredients.
• 4. Dressing: Zest and then juice both lemons into small mixing bowl. Add reserved olive brine, honey, mustard, and cayenne pepper; whisk to combine. While briskly whisking this mixture, drizzle oil very slowly into the mixture, whisking until creamy. Taste, and then add salt and pepper as needed. Pour dressing over salad and toss lightly to coat. Can be served immediately, or chilled for about 30 minutes.
• 5. NOTES: I prefer a very light dressing on this salad, so I don't use much oil. But feel free to add a couple more tablespoons of oil to achieve a thicker consistency if you want. Be sure and taste the dressing before adding seasonings. Because of the saltiness of the olive brine, you may not need to add any more salt at all. And be very generous with the pepper to give this salad a kick. Also, any kind of olives can be used in place of the the black olives. Just don't omit them altogether. The saltiness of this tiny little ingredient is a must in this salad.

SURPRISE TUNA SALAD RECIPE

Steps:

• In a bowl, combine the first six ingredients; spread over six slices bread. Top each with a cheese slice and remaining bread.
• Yield: 6 servings
• August/September 1999, p54
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GINORMOUS FRUIT SALAD SURPRISE RECIPE

Steps:

• In a small bowl, combine orange juice, vinegar, and sugar. Stir until blended and set aside.
• Place cucumber, blueberries, strawberries, and apple in a large bowl. Top with the orange juice mixture and stir gently to coat.
• Cover and refrigerate for at least 1 hour (overnight is best). Stir gently just before serving. Garnish with mint, if using. Enjoy!!!

SURPRISE SALAD

Steps:

• Crush Ramen noodles in a plastic bag using palm of your hand. Saute crushed noodles and nuts in 1 stick of melted butter until golden brown. Careful not to burn! Cool. Combine 1/3 cup sugar or Splenda with the 2 packets of dry seasonings from the Ramen noodles. Mix well. Stir in 1/4 cup water, 2 tablespoons soy sauce, and 1/2 cup vegetable oil. Pour over cabbage and green oinions. Toss. Add cooled toasted noodles and nuts. Toss again. 12 to 14 generous servings. Great quick salad for potluck or any meal.

PRETZEL SURPRISE SALAD

Steps:

• Melt butter in bottom of 13 in baking dish, Add crushed pretzels. Cover bottom of dish with pretzel mixture and cool. Mix cream cheese, cool whip and sugar. Spread over pretzel mixture. Drain berries and pineapple Prepare jell o with drained liquids and enough boiling water to make 2 cups. Stir in 2 c. ice water and chill until thickened. Add berries and pineapple to partially jellied gelatin and pour over cream cheese layer. chill till very firm.

WATERMELON SURPRISE SALAD

Steps:

• Cut seedless watermelon into bite sized pieces. Set aside. Press one pint of fresh raspberries through a sieve to puree and remove seeds. Set aside. Peel and slice red onion into very thin slices. Mix all ingredients together and chill for at least one hour. Serve.