Pinkmoldedsalad Food

MOM'S SALAD

Steps:

• Combine the romaine, tomatoes, cucumber and onions in a large bowl.
• Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
• Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

PINK LEMONADE

Steps:

• Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.

PINK POTATO SALAD

Steps:

• Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.
• Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.
• Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.
• Refrigerate for about 2 hours before serving.
• The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
• This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste." .

PINK MOLDED SALAD

Steps:

• Add water to liquid from pineapple to make 2 cups liquid.
• Combine with sugar and bring to a boil.
• Dissolve Jell-O and marshmallows in boiling liquid.
• Chill until partially set.
• Stir in pineapple and cottage cheese.
• Fold in Cool Whip or 1 cup cream whipped.
• Put in mold.
• Chill overnight.

HEAVENLY PINK SALAD

Steps:

• Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.
• Chill for several hours and top with crushed pecans if desired.

FLUFFY PINK FRUIT SALAD

Steps:

• Drain cherries, reserving 1/3 cup juice (save remaining juice for another use). Cut cherries in half; set aside. , In a bowl, beat cream cheese and reserved cherry juice until smooth. Fold in whipped cream. Fold in cherries, pineapple, fruit cocktail, peaches, bananas and marshmallows. Transfer to a serving bowl. Refrigerate for at least 1 hour.

PINK LEMONADE SALAD

Steps:

• Combine the cracker crumbs, sugar and melted butter in a 9x13 inch dish.
• Reserving 2 or 3 tablespoons for topping press down with a tablespoon.
• Combine milk, whipped topping, lemonade concentrate and food color in a bowl and mix well.
• Spread over the crumbs.
• Sprinkle the reserved crumbs over the top.
• Chill until serving time.

PERFECT PINK SALAD

Steps:

• Drain pineapple thoroughly.
• Mix all ingredients in a large bowl.
• Chill and serve.

PINK SALAD

Steps:

• Melt marshmallows and milk in top of double boiler.
• Pour hot mixture over 1 pkg Jello. Stir until dissolved.
• Stir in cream cheese. Stir until cream cheese dissolves.
• Add pineapple. Let mixture cool.
• Blend in whipped cream and mayonnaise gently.
• Chill until firm.

PINK SALAD

Steps:

• Drain the maraschino cherries, reserving the juice. Set the juice aside. Chop the cherries in half. Set aside.
• Pour in some of cherry juice to the cream cheese and beat with a mixer. Keep adding juice until it reaches desired taste. (Use a bit more than you think is necessary, because the taste will be mellowed out a bit with the Cool Whip.).
• Stir in the cherry halves, pineapple, and pecans.
• Fold in the Cool Whip until mixed, and fold in the marshmallows until everything is well combined.
• Cover with plastic wrap and chill for at least an hour before serving.