Make Ahead Salads Needed Please

 Hello everyone. My son graduates high school June 14th and we are also having his party that day.  I need some really good make ahead salads.  I know that there are alot of salads that actually taste better if they sit overnight, so I would love it if you would share your favorite.  I'm trying to get a bunch of ideas for foods that I can make the night before because I won't have that much time in between the ceremony and the party.  I would appreciate any help that you would be willing to share.  Thank you all so much!

Lynn 

Good Morning Lynn,

I am also having a high school graduation celebration for my son (June 21).  I am making all the food myself.  The only make ahead salad I am making is a pasta salad.  I haven't decided about a potato salad which is an excellent make ahead salad. 

The other thing I am doing is preparing all the food the day before and mixing and baking the day of the graduation.

Green salads will be made up the day before and tossed just before serving. 

Here is my pasta salad recipe:

1 package tri color pasta 

tomatoes (about 2 large or 1 package grape tomatoes)

2 cups shredded cheddar cheese

2 cups shredded jack cheese

1 can sliced black olives

toss with Italian dressing, keep cold until serving.  Toss again with additional Italian dressing just before serving.

Note: additional vegetables can be added, broccoli, carrots.....

                     
* Exported from MasterCook *

                   Chinese Wonder Salad -triainatlanta

Recipe By     :Tria
Serving Size  : 15    Preparation Time :0:00
Categories    : Dressings                       Pot Luck Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dressing:
  1                Cup  sugar
     3/4           Cup  wine vinegar
     1/2      Teaspoon  soy sauce or Tempura sauce.
                        Salad:
  1                Can  LeSeur Peas -- drained
  1                Can  whole corn -- drained
  1                Can  Fancy Chinese vegetables -- drained and rinsed
  1          Small Jar  pimento pieces
  1                Can  French cut beans -- drained
  1          Small Jar  sliced mushrooms
  1                Can  water chestnuts -- sliced and drained
  1             Medium  Vidalia (or Sweet) Onion Sliced in Rings
  1                Cup  diagonally sliced celery
                        Little Sliced Green or Red Pepper for Variety -- But It Is Very Good

Dressing: Mix well and set aside.
Salad: Toss drained vegetables with dressing and refrigerate several hours. Keeps well, makes a lot and it is a great side dish!!!

pegg                                 

 Thanks soccermom, Pegg, and Vicki!  These all sound great!  I would love anymore ideas that anyone may have.  This time of year we have so many things going on.  Actually the weekend after the graduation we are having my other son's 9th birthday party.  So, the more the merrier!  Would love to have a bunch for variety and for other functions!  Thanks again to everyone for your help!!

Lynn 

                     
* Exported from MasterCook *

                         POT LUCK SPAGHETTI SALAD

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Pasta                           Pot Luck Salads
                Salads                          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                lb.  thin spaghetti
  1               pkg.  Good Seasons Italian mix (foil pkg.)
  1                jar  McCormick Salad Supreme for seasoning salads
  1               med.  chopped onion
  1                lg.  chopped cucumber
  1                lg.  chopped green pepper
  3                     tomatoes -- (or more) chopped

Cook spaghetti; drain and cool. Pour dry Good Seasons Italian mix over cooled spaghetti. Add most of the 2.75 ounce jar of McCormick Salad Supreme (to taste) and the chopped vegetables. Mix and let sit overnight. This may be stretched by using more vegetables. Keeps well. Makes large quantity - nice for pot luck dinners and picnics.  Add any veggies you like but it's always a delicious salad!

pegg
                                 

Buffalo Chicken Salad

  2 tablespoons plus 2 teaspoons olive oil
  4 teaspoons cayenne pepper sauce
  1-1/2 pounds skinless, boneless chicken breasts, cut lengthwise into thick strips
  1-1/2 teaspoons hot paprika or mild chili powder
  1 teaspoon salt
  3 large stalks celery, diced
  4 carrots, shredded
  4 scallions, thinly sliced
  3/4 cup crumbled blue cheese (3 ounces)
  1/3 cup low-fat (1%) milk
  6 tablespoons plain low-fat yogurt
  1-1/2 tablespoons red wine vinegar
  6 cups shredded romaine lettuce

1. Preheat the broiler. In a medium bowl, combine 2 tablespoons of the oil and 1 tablespoon of the hot pepper sauce. Add the chicken and toss. Transfer the chicken to a broiler pan and sprinkle on both sides with the paprika and 1/2 teaspoon of the salt. Broil 6 inches from the heat, turning once, for 8 to 10 minutes, or until cooked through. Place on a plate to cool slightly. When cool enough to handle, cut into bite-size pieces.
   
2. Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine.
   
3. In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 2 teaspoons oil, remaining 1 teaspoon hot pepper sauce and remaining 1/2 teaspoon salt. (If there are any juices on the chicken plate, add them in.) Process until smooth.
   
4. Add the dressing, chicken and lettuce to the salad bowl, tossing well to combine. Serve chilled or at room temperature.
   

Makes 6 Servings

Pasta Salad

1 box rotini pasta, cooked

1 small package pepperoni

1 can black olives

2-3 roma tomatoes, diced

Mozzarella cheese cubed

1/2 Purple onion sliced in rings

Italian dressing

Ranch dressing

Cook pasta, drain and add a little Italian dressing to keep from sticking.  Add pepperoni, olives, tomatoes, cheese and onion. At this point you can add all the Italian dressing,  refrigerate and serve  or you can add 1/2  the bottle of Italian dressing and let sit overnight. Then, the next day, add the bottle of ranch dressing. I like it both ways.

Hint: A great sandwich to compliment this pasta salad is marinated chicken breast.  Pour a bottle of any brand of Italian salad dressing in a Ziploc bag. Add boneless, skinless chicken breast and refrigerate for 2 hours. Cook on the grill for a great sandwich.

Romaine Wilted Lettuce Salad

2 bags precut romaine salad mix

1 bag shredded Swiss cheese

1 lb cooked bacon, crumbled

1 cup cashews

1 cup olives

1/4  cup red onions sliced thin

Mix in bowl.

Dressing

2/3 cup vinegar

1 cup oil

2 tsp dry mustard

1 1/2 cup sugar

3 tbsp poppy seed

Mix well and add to lettuce mix I hr before serving. The dressing can be made up a day before and stored in refrigerator.

The following recipe is great for a summer meal when chicken or shrimp is added.

 Old Bay Pasta Salad

1 lb. box pasta (mini penne or bowtie)
1 cup Zesty Italian dressing
chopped vegetables of your choice – This is what I used:
3 stalks celery, 5 carrots, 1 small red onion, 1 red bell pepper, 5 radishes, 1 cucumber, broccoli flowerets
2 tsp Old Bay or more to taste
2 Tablespoons Creamy French dressing
4 Tablespoons Miracle Whip salad dressing (or Hellman's mayo)
1/4 cup grated Parmesan cheese
Optional - add 1pound cooked shrimp or chicken, cut up

Cook 1 pound pasta until al dente about 9-10 minutes. Do not let get overdone.
Drain. Toss the warm pasta with 1 cup bottled Zesty Italian dressing. Add your chopped veggies and sprinkle with 2 tsp. Old Bay Seasoning. Stir and refrigerate for several hours. Before serving, mix together creamy French dressing, Miracle Whip, and Parmesan cheese. Add to pasta & vegetables. Stir to mix. If salad is too dry, add more Miracle Whip to taste. Add more Old Bay seasoning to taste. This has a tangy yet creamy taste.

24 Hour Fruit Salad 

a creamy fruit salad made with a cooked custard and canned fruit, then chilled overnight. This delicious salad can be made with many other kinds of fruit.Add some cubed cantaloupe or sliced strawberries too, if they're available.
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
20 oz. can pineapple tidbits
2 (15 oz.) cans mandarin oranges
3 eggs
3 Tbsp. flour
3/4 cup sugar
3 tablespoons lemon juice
1-1/2 cups miniature marshmallows
2 bananas, peeled and sliced
1 cup heavy cream, whipped
Preparation:
Drain juices from canned fruits and set fruit aside. Add water to juices, if necessary, to measure 1-1/2 cups.
Combine eggs, flour, sugar, and 1-1/2 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with wire whisk, until thick and boiling. Remove from heat, stir in lemon juice, cover, and chill in refrigerator until cold.

When custard is cold, fold in drained fruits, marshmallows, and sliced bananas. Then fold in whipped cream. Pour into serving bowl and cover. Chill 24 hours before serving. Serves 8-10

 Thanks again to everyone for your recipes and tips!  I appreciate it so much.  They all sound so good, wish I could try them all right now!  Again, thank you all, this is really going to help me for his party.

Lynn 

 Patriciarose posted this recipe, and it is the one we love-minus the peas! And we use mushrooms instead of water chestnuts, and a whole pound of bacon~YUM!!!

:)

Ellen

I really like this salad.  It's so easy and, yes, make-ahead
Lorraine

YOGURT AMBROSIA

2 cups small-curd cottage cheese
1 cup lemon yogurt
1 (3 oz.) pkg. lemon jello
2 cups miniature marshmllows
2 cans (11 oz. each) mandarin oranges, drained well
1 (15-1/4 oz.) can pineapple tidbits in juice, drained well
1 cup halved seedless red grapes
1 cup flaked coconut, divided

In a medium bowl, stir cottage cheee and yogurt until blended.  Sprinkle jello over mixture; stir unti well mixed.

Stir in marshmallows, oranges, pineapple, grapes and 1/2 cup of the coconut.  cover and chill at least 4 hours or up to 24 hours.

To serve, stir ambrosia gently.  sprinkle with remaining coconut.  Makes 16 (1/2 cup) servings.

 This is my most requested salad.  It makes quite a lot and is delicious.  Definately better the made the day before. 

 Suziee

Pasta Broccoli Salad

2 bundles of broccoli, cut into very small pieces
1 16 oz. pkg. shredded mozzarella cheese
1 medium red onion, finely chopped
1 lb. bacon, cubed, fried crisp & drained
1 large pkg. tri-colored pasta spirals, cooked & drained
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped

Dressing:
1 quart mayonnaise (NOT Miracle Whip)
1/2 quart sugar
4-5 Tbl. cider vinegar
1 Tbl. Beau Monde (I omit)
pepper to taste

Pour dressing over mixed salad. Mix together. Refrigerate. Best if made the day before you plan on serving it.

I found this on another board - it's very good.  They are not my notes or photo:

Layered Cornbread Salad

This is the BEST cornbread salad I have made! You won’t be disappointed! I used dark red kidney beans in place of the pinto and added chopped jalapenos to the cornbread.

Layered Cornbread Salad

I have found the longer cornbread salad sits the better it is. I would make this the day before serving it.

Layered Cornbread Salad

1 pkg. (6 1/2 oz) cornbread and muffin mix
1 c. mayo
8 oz. sour cream
1 pkg. (0.4oz) dry ranch salad dressing mix
3 large tomatoes chopped
1/2 c. chopped green bell pepper
1/2 c. chopped green onion
1 can pinto beans, rinsed and drained
1 can (15 1/4 oz) whole kernel corn, drained
2 c. shredded cheddar cheese

Prepare cornbread and let cool. For dressing stir together mayo, sour cream and dressing mix; set aside.
In a different bowl combine tomatoes, bell pepper and onion. Measure 1/2 the tomato mixture and set aside.
Crumble cornbread into 1-inch pieces and arrange half over bottom of extra large serving bowl. Layer with half the pinto beans, half the corn, 3/4 c. shredded cheese and half the remaining tomato mixture. Repeat layers ending with the dressing. Sprinkle the reserved 1/2 c. tomato mixture and remaining 1/2 c. cheese. Cover and chill 2 to 24 hours.

Source – Linda Coin

My Pic -http://i20.photobucket.com/albums/b202/sltrax/Laycrnsalad.jpg

LAYERED TACO SALAD RECIPE

Posted by: chowgirlmom Posted on: 9/2/2006 11:16:01 AM

LAYERED TACO SALAD

1 15-ounce can black beans, rinsed and drained

4 cups shredded iceberg lettuce

1 medium tomato, seeded and chopped

1-1/2 cups shredded cheddar or Monterey Jack cheese (I use the combo)

1/4 cup sliced pitted ripe olives

1/4 cup sliced green onion

1 fresh/ you can use...6-ounce carton frozen avocado dip, thawed 1/2 cup dairy sour cream

1 4-ounce can chopped green chili peppers, drained

1 tablespoon milk

1 clove garlic, minced

1/2 teaspoon chili powder

Chopped tomato (optional)

2 cups coarsely crushed tortilla chips

In a 2-1/2-quart glass salad bowl (OR BUCKET *S*)layer black beans, lettuce, tomato, cheese, olives, and onion.

For dressing, in a medium bowl stir together avocado dip, sour cream, chili peppers, milk, garlic, and chili powder. Spread over the top of the salad. If desired, sprinkle with chopped tomato. Cover the surface with plastic wrap and chill for at least 2 hours or up to 24 hours.

Before serving, toss salad together and serve over crushed tortilla chips.

.

Layered Chicken Salad Recipe

Posted by: salsarose Replies: 0 Posted on: 2/13/2005 7:39:42 AM

Layered Tuna Salad Recipe

This is a delicious salad to make on those hot summer days. It does not require any baking. It is great for pot lucks or family gatherings. It has always been a hit whenever I take it to a pot luck. You can make it the night before and refrigerate for the next day.

4 cups of shredded lettuce

1 1/2 cups cooked medium or small shell macaroni

2 cups chopped cucumber

2 cups chopped tomato

2 - 6 ounce cans of tuna or chicken

1 package of frozen green peas

1 cup of shredded cheddar cheese

1 1/2 cups mayonnaise or miracle whip (your choice).

In a very large bowl layer shredded lettuce, macaroni, cucumber, tomato, tuna, peas and cheese. Seal the top of it with the mayonnaise/miracle whip. This is really pretty in a large glass bowl because you can see the layers. Cover and refrigerate several hours or over night.

Antipasto Platter posted by Mrs_Lucci_N_FL

Posted by: carolinacooker Replies: 17 Posted on: 5/23/2005 11:12:55 AM

#T520042

MrsLucci suggested using this wonderful recipe from Country Women Magazine the other day for graduation parties, etc. which is exactly what I did. It's not only tasty but very pretty. Thanks for the great idea, MrsLucci...everyone loved it. (I used the chunked salami instead of the pepperoni, whole grape tomatoes instead of halved cherry tom. and mild banan pepper rings instead of the pepperocinis. I also used tongs and slotted spoon for serving instead of toothpicks). This is the recipe with the additions of the changes I made:

Antipasto Platter

Source: Country Woman Magazine

Posted by Mrs_Lucci_N_FL

1 jar (24 ounces) pepperoncinis (or mild banana pepper rings), drained

1 can (15 ounces) garbanzo beans, rinsed and drained

2 cups halved fresh mushrooms

2 cups halved cherry tomatoes (or whole grape tomatoes)

½ pound mozzarella cheese, cubed

½ pound cheddar cheese, cubed

1 jar green olives

2 cucumbers, peeled cut in big chunks

1 can (6 ounces) pitted ripe olives, drained

1 package (3 ½ ounces) sliced pepperoni

1 bottle (8 ounces) Italian vinaigrette dressing

Lettuce leaves

In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture and gently toss to coat. Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks, (small tongs or slotted spoon).

Pictured at:  http://tinyurl.com/6pha3