Strawberry Jello Salad

I made this for a funeral and everybody loved it. Got it from creativehomemaking.com

1 small package strawberry jello
1 cup sour cream (room temperature)
1 cup boiling water
1 package frozen strawberries, thawed

In a medium sized bowl, stir together boiling water and Jello until Jello dissolves. Stir in sour cream. Add strawberries. Pour into a serving dish (9x9) and refrigerate until Jello sets

Rainbow Jello Salad

Small boxes of jell (bottom layer working up)
Lime, lemon, orange, strawberry, cherry, grape
2 cups sour cream

Dissolve one pkg in 1 cup boiling water. Stir. Divide in half.
To first half add 1/3 cup sour cream and 1 tbsp water. Stir and pour into 9x13 pan. Put in fridge in level place. When set, add 4 tbsp water to 2nd half and pour on top of first half. Let it set. Continue with all flavors. Top with Cool Whip


I wish I had a pic of this. When it is done it is beautiful. Bryans work loves it when I make it for them. The only downfall is it takes all day to make it

Potato Salad

Ingredients:

13 small potatoes
7 eggs, hard-boiled
1/2 onion, diced/minced onion
3/4 cup mayo
3/4 cup light sour cream

1 Tbsp. mustard
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic salt
1/4 tsp. season salt
1/4 tsp. celery salt
(optional: 1 Tbsp pickle relish)Paprika

Chop potatoes into bite-sized chunks. Add to a pot of water and boil until tender. Dice eggs. Combine all ingredients and stir until evenly covered with sauce. Sprinkle with paprika. Makes 10 cups (20 1/2 cup servings).

Calories: approximately 135 calories per 1/2 cup serving; 270 calories per 1 cup serving (when using Kraft mayo w/olive oil and light sour cream).

Credit: Susan Shepherd, Judy Bateman

Strawberry Salad

Strawberry Salad (From It's What's for Dinner)

1 bag Romain Lettuce
1/2 bag spinach
1 cup chopped red pepper (I used 1 green pepper)
1 container sliced strawberries
1/2 cup bacon bits
1 cup toasted almonds (you can sugar them)
tortilla strips
1 purple onion (You can use 4 green onions, they aren't as strong, but I usually don't use any)
1/2 cup shredded Parmesan cheese

dressing:(I cut this recipe in half and still had a ton left over)
3/4 cup strawberry jam (good opportunity to use freezer jam if you bottled any)
1/2 cup red wine vinegar
3/4 cup canola oil
1/2 to 1 t. dry mustard
1/3 cup sugar
1 t. salt
blend all ingredients in blender and pour over salad before serving