Oriental Chicken Salad and Dressing

Oh my goodness!  Yum! 

Can I have this at least once a week!?  Or everyday?

This was sooooo good and everyone devoured theres!  It was such a good summer meal, especially since it is soo easy to prepare!

A great easy salad that had great flavor too!

Oriental Chicken Salad and Dressing

(http://www.chef-in-training.com/)

• Romaine lettuce, chopped
• Mandarin Oranges
• Cooked, seasoned and sliced chicken (used Montreal Steak Seasoning for Chicken to season mine)
• Sliced Almonds
• Chow Mein Noodles

Dressing

• 1/4 cup mayonaise
• 4 tbsp rice wine vinegar
• 2 tbsp sugar
• 2 tbsp sesame seed oil
• 1 tsp dijon mustard

Get all your ingredients prepared and ready.  I opened 2 cans of oranges and just made enough chicken for my family with a little left over.  You can adjust this to as many or as little people as you need to feed.

Keep your ingredients separated so that you can have leftovers another day.  I put my sliced chicken in one bowl, then the oranges in another and so forth.  You then start with placing your lettuce in your bowl or on your plate.  Top with your oranges, chicken and then top with your almonds and chow mein noodles.  Now you are ready for your dressing.

Combine all your dressing ingredients and whisk until smooth and blended.  Pour over your individual salads and enjoy! 

Todd took this to work and I separated it into small containers with the lettuce in the biggest and then he put it together and it was a great leftover lunch!

How to make Homemade Croutons

So with baseball and we just ended soccer, dinners have become more interesting and rushed! 

I was thinking that I didn't want another night of whatever we could find in the freezer, so I put together a chef salad!

The only thing missing was croutons to make it really good!  I was planning to go to the store, but thought all I need is croutons and if I go to the store I will buy...you know what I mean!

So I went to the trusty Internet and decided why can't I make them!  Needless to say there are many recipes for them and they are truly better than the store bought version and they were simple too!

So, we will be making croutons at our house from now on and I will double the amount next time because they were all eaten.  In fact I couldn't keep hands off them as they cooled on the baking sheet before dinner even started!

So as we head into summer, make a big batch of croutons (and don't go buying them at the store :) one day and eat salad all week! YUMMMMMMMMMM!

How to make homemade croutons

(From gimmesomeoven.com)

• loaf of quality bread, cut into about 1-inch cubes (I used sour dough bread I had)  ~ preferably the loaf to be a day or two old
• about 1/4 cup olive oil
• salt and pepper
• seasonings ~ Italian seasoning, garlic powder, onion powder, Parmesan cheese

Preheat oven to 375 degrees.

In a large bowl, put your bread cubes.  Now evenly drizzle your olive oil on top.  I didn't measure my olive oil, I just drizzled and tossed together until it looked evenly coated.  Season with salt and pepper and add your additional seasonings as desired.  I seasoned mine with garlic powder.

Toss again making sure all seasoning are evenly distributed.

Spread your bread cubes in a single layer on a baking sheet.  Bake until golden brown, turning the bread to brown on all sides.  Cooking time will depend on your bread thickness.  The recipe said she did it for 15-20 minutes, mine took longer by 10-15 minutes.  Watch carefully though, you don't want burnt croutons!

Remove when done from oven and let them cool completely on the pan.  Try to keep any taste tasters at bay!  It may be hard because the smell was so enticing and it traveled throughout the house!!

Store any leftovers in an air tight container.  Use within a week or freeze for up to 6 months!

Variations:

• Season with a salad dressing instead of oil and herbs
• Bake in a toaster oven (for smaller amounts)
• Use different kinds of breads (rye, sandwich bread, etc.)

Pomegranate Mold (or Penny Jello)

This is a Thanksgiving tradition at our house!  My mom has been making this jello for a long time and this year Heather and I made it!

We have nicknamed it the Penny jello because when I was a kid we always ate Thanksgiving in the dining room.  We never ate in there but on special occasions.  My mom invited this lady named Penny over for Thanksgiving and we had this jello.  We were always told to have our best manners and you can say were sternly told to have our best manners!

So this year we were in the dining room having our best manners when Penny started eating the jello.  She proceeded to pick the pomegranate seeds out of her mouth and not eat them or eat around the seed or something.  She used her hands and everything in the dining room!  My sisters and I were all a little shocked to say the least!  We now can't eat this salad without thinking of her and laughing about the dining room episode!

It is a very good jello and a yummy way to use pomegranates!

Pomegranate Mold Salad

(source unknown, been made for years at my house!)

• 1 3 oz pkg strawberry jello
• 1 3 oz pkg raspberry jello
• 1 small can mandarin oranges, drained
• 1 medium can crushed pineapple, drained
• 2 cups pomegranate seeds, about 4 pomegranates
• 1 can whole cranberry sauce
• 1 cup chopped walnuts
• 1/2 lemon, juiced

Dissolve jello in 3 cups water~1 cup hot, 2 cups cold

Mix together remaining ingredients in a bundt pan or jello mold or even a 9 x 13 pan.  Make sure to grease the bundt pan in order to get the jello out.

Pour jello over mixture and refrigerate.  We always make this the night before so it has adequate time to set up!  If using a bundt pan, you may need to soak the pan in warm water to get it to come loose!

Sara's Favorite Pasta Salad

I don't know the real name of this salad or where we found it.  We have named it this after my sister, who shared this many years ago as her favorite summer pasta salad!  I share her like of this salad too!  It is one of those salads you can really add anything you want and just pour over the yummy dressing.  It is easy, and doesn't require a lot of prep and no oven!!

Enjoy!!

Pasta Salad

Dressing:

• 1/4 cup herbed white wine vinegar - tarragon or sweet basil (I didn't have this on hand and found you could substitute rice vinegar)
• 3-4 cloves minced garlic
• 1 tbsp dijon mustard
• 1 tsp tarragon or sweet basil leaves (if you use the herbed white wine vinegar, match the spice to the vinegar.  If you use rice vinegar, just pick whichever you have - I used basil)
• 1 tsp sweet Hungarian Paprika (I didn't have this on hand and used regular paprika, 1/2 tsp)
• 1 cup olive oil
• salt and pepper to taste

Mix all ingredients together until well blended.  Set aside until salad is ready.

Salad:

• 3 cups cooked chicken breast, diced
• 2 jars (6 oz) marinated artichoke hearts
• 12 oz pasta (your choice) cooked and well drained
• 1 can sliced black olives, drained
• 1/2 cup chopped green onions
• 1/2 large red onion, thinly sliced
• 1 large avocado, sliced
• cherry tomatoes, sliced in half - adding as much as you like!
• Optional add ins I have added - chopped red peppers, carrots, cucumbers, or whatever else you might like!  I added Feta cheese this time too!

Place all your salad ingredients in a bowl and pour your dressing on top.  Eat with french bread and enjoy!!

Ginger-Peanut Chicken-Salad Wraps

This is another keeper for me!!  My kids wouldn't eat it, but I loved it!  This is something that I will make and eat for lunches.  I would eat it all week!  Super simple, you can even use leftover rotisserie chicken or if you are grilling, do extra and have this the next day!

Definitely great and loved loved loved it!!!

Ginger-Peanut Chicken-Salad Wraps

(from myrecipes.com)

• 1 tsp olive oil
• 3 chicken breasts
• 1 cup seeded and peeled cucumber (I didn't have any cucumbers, but will definitely add next time!)
• 3/4 cup chopped red bell pepper
• 1 1/2 tbsp sugar
• 1 tbsp minced peeled fresh ginger (or 1/2 tsp ground ginger)
• 3 tbsp lime juice
• 1 tbsp soy sauce
• 1/4 tsp salt
• 1/4 tsp ground red pepper
• 1 garlic clove, crushed or minced
• 1/4 cup creamy peanut butter
• 2 tbsp water
• 3 tbsp chopped fresh cilantro (didn't use cause hubby hates!!)
• 4 cups chopped romaine lettuce (or whatever you have on hand)

Heat olive oil in a large skillet over medium-high heat.  Add chicken and cook until done.  I salt and peppered the chicken too!  Remove chicken from pan and let cool.  Once cooled, shred the chicken into bite size pieces.  Place chicken, cucumber and red pepper in a large bowl and set aside.

Place sugar, ginger, lime juice, soy sauce, salt, ground red pepper and garlic in a blender.  Blend until smooth.  Add peanut butter and water.  Blend until smooth, scraping sides as needed.

Add peanut butter mixture to chicken mixture and stir well.  Add cilantro (if using) and toss together.  Warm tortillas.  I warmed them up on a skillet on the stove.  Place warmed tortilla on a plate.  Spoon your chicken mixture down the middle.  Top with about a 1/2 cup of lettuce and roll up!  Enjoy!!

Barbecue Chicken Cobb Salad

Loved, loved, loved this salad!  It isn't anything different or new, but it was a great way to have a summer dinner without all the cooking!  You can even use leftover chicken for this and then it would be super fast!  All the ingredients can be prepared ahead of time too, which makes this a great busy day dinner or even a great lunch idea too!

 Barbecue Chicken Cobb Salad

(Our Best Bites)

• 12 cups romaine lettuce (or whatever your family will eat.  I used a combo with iceburg lettuce)
• 8-12 ounces grilled barbecue chicken (or leftover chicken is great too!)
• 8 ounces bacon, cooked and crumbled (easy hint-cut your bacon with your kitchen scissors before you cook it and it is already crumbled and cooks fast!)
• 2 Roma tomatoes, seeded and diced
•  large avocado, pitted and diced
• 3 hard boiled eggs, peeled and diced
• 1/2 cup sliced green onions
• 1/2 cup shredded cheddar cheese
• I also added in mine ~ sliced carrots, diced red pepper too!
• Zesty Blue Cheese Dressing and Dip (in Dips and Dressings section)

You can divide the lettuce among different bowls or mix it all together.  My family prefers to add what they like to the salad, so the tomato haters don't get tomatoes!  I had all the ingredients prepared and added them to the salads as family members preferred! Just be sure your kids end up with some vegies, mine tried to only eat the barbecue chicken!

Top with all the yummy ingredients above and put on your favorite dressing or try the Zesty Blue Cheese!

Cool and Creamy Fruit Salad

This recipe comes from Sisters Stuff.  They talk about Cool and Creamy in there weekly recipes a lot.  I finally had to see what all the talk was about.  This was a simple jello fruit salad that I really liked.  My kids were a little funny about it, which I don 't understand why???  I liked the flavor and it was simple and a great cold salad for a hot summer day.  It would work great for a potluck salad to bring to a church function or even an outdoor barbecue!

Cool and Creamy Fruit Salad

(Sisters Stuff)

• 1 small package of jello (orange, strawberry, peach or raspberry)
• 1 small package of cook and serve vanilla pudding
• 2 cups water
• Mandarin oranges(orange jello) or Strawberries (strawberry jello) or Peaches (peach jello) or Raspberries (raspberry jello)
• 1 small cool whip

Mix together jello, pudding and water in a saucepan.  Cook until it thickens.  Boil 1 minute.

Set in refrigerator overnight or until it sets and cools. 

Mix the set jello mixture and thawed cool whip in your mixer.  Whip until creamy.  Now add your chopped up fruit.  If you used orange jello, add mandarin oranges.  Strawberry jello add your chopped strawberries etc.  Add as much fruit as you like.  We wanted more fruit with some topping, but experiment the way you like it!

Stir your fruit in and enjoy!

Jack's Favorite Salad

I found this on Jill's cooking blog. I love homemade salad dressings and all her ingredients were simple and I had them on hand!

I really liked this salad, and any salad with toasted nuts is super yummy!

I loved the almonds!!

I think I might add some more ingredients next time, like apples or shredded monterey jack cheese.

Thanks Jill for a great recipe!

Jack's Favorite Salad

(jackandjillskitchen)

• 1/2 cup sliced almonds
• 3 tbsp sugar
• 1/2 head iceberg lettuce
• 1/2 head Romaine lettuce (I had the spring salad mix from Costco and it worked great!)
• 1 cup chopped celery
• 2 green onions
• 1 (11 oz) can mandarin oranges

Dressing:

• 1/2 tsp salt
• dash pepper
• 1/2 cup oil
• 1 tbsp fresh chopped parsley (she said you can leave this out if you don't have any, may try adding dried next time~I didn't add any when I made it)
• 2 tbsp sugar
• 2 tbsp vinegar
• dash tabasco sauce (about 2 drops is recommended)

For the Nuts:

In a small saucepan over medium heat, cook almonds with sugar stirring constantly (about 5-8 minutes)! Really stir constantly and watch, they cook a little faster than I thought!

Cool and store in an airtight container, or let sit on aluminum foil until ready to use and then store. **If cooking ahead and storing, don't use a plastic container the nuts are too hot and they will melt your container.

For the Salad:

Wash and tear the lettuces, mix them together. Mix salad dressing and chill until ready to serve. Add almonds, celery, oranges and onions to lettuce when ready to serve and pout dressing over!

Fruit Salad with Citrus Glaze

I bought a bag of frozen mixed fruit a while ago and decided to finally try it out! The fruit was actually really good. I get nervous about frozen fruit being mushy or not having great flavor, but this was yummy! I made the glaze from the back of the bag and it was really good with it and not too over powering with the fruit!

Fruit Salad with Citrus Glaze

(from Dole Frozen Mixed Fruit Bag)

• 1 cup pineapple juice
• 1 tbsp sugar
• 1 1/2 tsp lemon juice
• 1/4 tsp lemon zest
• 1 1/2 tsp cornstarch
• 1 pkg (16 oz) Dole fresh frozen mixed fruit, thawed ~ about 4 cups

Combine pineapple juice, sugar, lemon juice, lemon zest and cornstarch in medium saucepan.

Cook, stirring constantly, over medium-high heat until mixture comes to a boil. Reduce heat to low; cook 2 minutes or until slightly thickened. Cool slightly. Sauce can be served warm or chilled.

Spoon glaze over fruit. Refrigerate any leftovers in airtight container!

Blue Cheese and Dried Cranberry Tossed Salad

Yum Yum Yum!!!

Yes all I can say is this is super yummy and so good!!! Did I say that already!

I had a salad with blue cheese at a friends house and went looking for something similar and came across this one!

I really like blue cheese and adding it to a salad is genius and I can't believe I didn't think of adding it to a salad sooner!

So if you like blue cheese and need a salad for the holidays try this one you wont be disappointed! I didn't use the balsamic vinegar and used my favorite raspberry vinaigrette, so I will add that at the end too!

______________________

Blue Cheese and Dried Cranberry Tossed Salad

(http://www.allrecipes.com/)

• 4 hearts of romaine lettuce, chopped (I just used any lettuce on hand)
• 1/2 half an English cucumber, sliced
• 3/4 cup grape tomatoes, halved
• 1/2 cup chopped toasted pecans
• 1/2 cup dried cranberries
• 1/2 cup crumbled blue cheese
• 3/4 cup balsamic vinaigrette (or try the raspberry vinaigrette)

Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large bowl. Dress the salad with the vinaigrette before serving.

Raspberry Vinaigrette

• 3 ounces raspberry vinegar (1/4 cup + 2 tbsp)
• 1/4 cup sugar
• 3-4 tbsp grated red onion
• 3/4 tsp salt
• pinch of dry mustard
• 3/4 cup oil
• 3/4 tbsp poppy seeds

Mix all together and pour over favorite green salad!

Tomato and Grilled Bread Salad

This is from Martha Stewart and is a take off of an Italian bread salad called panzanella. With the abundant of tomatoes lately I've been trying everything with tomatoes in it! My girls loved this and it was a great dinner salad on a hot night.

Serves 4

• 1/2 pound country bread, cut into 3/4-inch-thick slices
• 1/4 cup plus 2 tablespoons olive oil
• 3 large beefsteak tomatoes, cut into 3/4-inch dice (about 4 cups)
• 1 cucumber, peeled and cut into 3/4-inch dice (about 2 cups)
• 1/4 cup loosely packed fresh basil, torn into bite-size pieces
• 1 tablespoon red-wine vinegar
• Salt and pepper

Directions

1. Heat grill to medium. Brush bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, then cut into large cubes.
2. In a large bowl, toss bread cubes with tomatoes, cucumber, and basil. Drizzle with vinegar and remaining 1/4 cup oil, and season with salt and pepper. Toss to combine, and serve.

Cherry Chicken Salad

Cherry Chicken Salad

I got this recipe from my sisters kitchen. I loved that it was quick, simple and didn't require much planing ahead! Sorry no pictures, my camera is broken at them time. I added and substituted were I used italic.

• 3 poached, boneless chicken breasts, cut into bite-sized chunks (I actually grilled mine)

• 1/2 c. dried cherries (I didn't have cherries so I used crasins)
  
• 1/2 c. chopped pecans, lightly toasted in a dry skillet
• 3 green onions, finely chopped
• 1/3 c. mayonnaise, regular or low fat or plain yogurt
  
• salt and pepper to taste
• I added a handful of sliced grapes and sliced celery
• lettuce leaves
  

Combine all the ingredients in a large bowl and gently mix together. Refrigerate before serving. Serve on lettuce leaves, garnish with a sprig of parsley and a few pecan halves. Fresh fruit and crescent rolls make a nice accompaniment. We actually eat all our chicken salad on croissants these days. I only had it in my refrigerator for about 45 minutes and it still tasted yummy!

Pepperoni Pasta Salad

I found this on Jamie Cooks it Up and it turned out really good! Sometimes I think pasta salads lack flavor, but this one had good flavor and was a great summer meal. My kids ate hot dogs, but I think they would have liked this if they tried it!

Pepperoni Pasta Salad

(www.jamiecooksitup.blogspot.com)

• 1 16oz pkg multicolored pasta
• 1 small can olives
• 3 large carrots
• 1 green pepper (I didn't have one so I cut up a cucumber)
• 1/2 bunch green onions (I didn't add these because I didn't have any)
• 2 tomatoes (or 1/2 cup sun-dried tomatoes)
• 3/4 cup pepperoni
• 1/2 cup shredded parmesan cheese
• 2 tbsp olive oil
• 1 tbsp Johnny's Garlic Seasoning (I just minced 1 clove of garlic)
• 1 tsp sugar
• salt and pepper to taste
• 1/2 bottle Kraft Zesty Italian Dressing (I just used the Italian I had on hand)

Boil up your pasta and cook according to directions. Rinse in cool water and set it aside in a large bowl.

Chop up your vegies and pepperoni and add to your pasta bowl.

Add all other ingredients except your Italian dressing to the pasta and mix well.

Refrigerate for at least an hour.

Just before serving, pour the Italian dressing on to taste! (I sprinkled mozzarella cheese on top of the individual bowls too!)

Citrus Salad and Sugared Pecans

After a long adventure up in the mountains this summer, I am officially back and ready to try new recipes again!

I made this salad a few nights ago and it is one my mom makes that we enjoy!

It is light and fresh for summer time and my most favorite part about it is....

putting the sugared pecans on top! They are sooo yummy that I always make extras to just eat! I don't know why I don't make these more often, probably because I would sit and eat them all day!
Citrus Salad
(from my mom and ???)

• 8 cups lettuce
• 8 cups romaine
• 1 red onion, thinly sliced
• 1 pint strawberries, halved
• 1 orange, peeled and cubed
• 2 avocados, sliced

Citrus Salad Dressing

• 2/3 cup vegetable oil
• 2 tbsp orange juice
• 1 tsp lime zest
• 1/4 cup lime juice
• 2 tbsp sugar
• 1 tsp orange zest

Sugared Pecans

• 1/4 cup sugar
• 2/3 cup pecan halves

Mix sugar and pecans, cook over low heat until sugar melts, stirring to coat - spread on tin foil to cool.

Chicken Salad Sandwiches

This recipe is one I have had before, but haven't had the recipe until now! I made it this weekend and it was great as usual! Serve it on croissants or your favorite bread!

_________________________________

• 4 cups cubed chicken
• 2 cups celery
• 2 cups water chestnuts (we substituted and did chopped almonds in one batch and pecans in the other!)
• 4 tbsp chopped green onions
• 2 cups halved grapes or chopped apples
• 1 tsp salt
• 2 cups grated cheddar cheese
• optional, add craisins

Dressing

• 1/2 cup mayo
• 1/2 miracle whip
• 4 tsp lemon juice
• salt and pepper to taste

Mix together salad ingredients and set aside. Mix dressing ingredients and toss together with chicken mixture. Place on croissants or favorite bread and enjoy! Serves approximately 20 people!

Spinach Mandarin Poppy Seed Salad

This recipe came from Our Best Bites and it is super yummy and easy to make! I have almost all the ingredients on hand (except the avocado) and it is a great change to the normal boring salad!

Spinach Mandarin Poppy Seed Salad

(http://www.ourbestbites.com/)

• 8 oz (1/2 bag) of baby spinach
• 1/2-1 head Romaine lettuce, chopped
• (for both lettuce I just used what I had on hand)
• 1/2 thinly sliced medium red onion
• 1 large avocado, cubed
• 8 oz mozzarella or swiss cheese, shredded
• 1 12 oz pkg. bacon, cooked and crumbled
• 1 large can mandarin oranges, drained

Combine all ingredients in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let you eaters dress their own salads!

Poppy Seed Dressing

• 1/3 cup white vinegar
• 1 tsp salt
• a few turns of freshly ground black pepper (or a little of the regular stuff)
• 3/4 cup sugar (I may use less sugar next time and taste!)
• 1 tsp ground mustard
• 1 green onion, chopped
• 1/2 cup oil
• 1 tsp poppy seeds

In a blender, combine vinegar, salt, pepper, sugar and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over your leafy greens!

Grilled Chicken Caesar Salad

I found this recipe in a Kraft foods magazine, and you can find it on their website www.kraftfoods.com! It was such a simple meal, and great for the summer when you want to avoid the oven! I didn't end up grilling my bread, but put butter and parmesan cheese on it and broiled it some in the oven!

Grilled Chicken Caesar Salad

1/2 cup KRAFT Classic Caesar Dressing, divided
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
4 thick slices Italian bread
1 clove garlic, peeled, cut in half
1 Tbsp. olive oil
6 cups torn romaine lettuce
3 Tbsp. KRAFT Grated Parmesan Cheese
Make It!
POUR 2 Tbsp. dressing over chicken in resealable plastic bag. Seal bag; turn to coat chicken with dressing. Refrigerate 30 min. to marinate.
MEANWHILE, heat grill to medium heat. Thread chicken onto 4 skewers. Grill 6 to 8 min. or until done, turning occasionally. Add bread to grill; cook 1 min. on each side or until toasted on both sides. Rub toast with garlic; brush with oil.
ARRANGE toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and Parmesan.

Greek Pasta Salad

My Sister gave me this recipe and it has become an instant favorite!!

__________________________________

Greek Pasta Salad

3 cups uncooked rotini pasta

1 med. tomato cut into wedges (I substitute with cucumbers)

1 small sweet red pepper

1 small green pepper

4 oz crumbled feta cheese

1/2 cup sliced olives

optional: add cut up chicken

Dressing:

2/3 cup olive oil

1/4 cup fresh basil chopped up (I substitute some dry)

3 tbsp rice vinegar

2 tbsp green onions

2 tbsp parmesan cheese

1/2 tsp salt

1/4 tsp pepper

1/4 tsp oregano

Mix dressing in your blender until fairly smooth.

Pour over above ingredients and mix together and enjoy!!

Frog Eye Salad

This recipe comes from the back of a box of Acini Pepe pasta! I don't always buy this brand so I copied the recipe to use!
Thought I would share a great summer salad!

Frog Eye Salad

1 1/3 cups acini pepe, uncooked

1 can (20 oz) pineapple chunks, drained (reserve 1/4 cup juice)

1 3/4 cups milk

1/4 cup sugar

1 pkg (3.4 oz) vanilla instant pudding

1 can (8 oz) crushed pineapple, drained

2 cans (11 oz each) mandarin orange segments, drained

2 cups frozen non-dairy whipped topping, thawed

3 cups miniature marshmallows

1/2 cup flaked coconut

Cook pasta 11 minutes. Rinse with cold water; drain well. In a large bowl, beat reserved pineapple juice, milk, sugar and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate at least 5 hours. 12 servings!

Mom's jello salad

I don't know what else to call it, but my mom has made this jello salad for a long time and we always loved it as kids! It is super simple and has simple everyday ingredients!

____________________

Mash 2-3 bananas in a 9 x 13 pan (mash lightly)

Add 1 20 oz can crushed pineapple and mix with bananas

Add 1 container of frozen strawberries (defrosted) and stir

Dissolve one box of strawberry jello in 2 cups boiling water, then add to mixture.

Place into refrigerator and allow to set up. I usually do this the night before or in the morning for dinner that night!

**You can do the same thing with raspberries and raspberry jello too!!