Best 8 Yum Yum Salad Recipes

YUM YUM CRANBERRY SALAD

Steps:

• Blend cranberries in a food processor until ground; pour into a large bowl.
• Pour sugar evenly over the top of the cranberries. Spread pineapple over the sugar layer; add pecans.
• Pour whipping cream into a bowl; beat until stiff peaks form. Fold the whipped cream into the cranberry mixture until ingredients are evenly mixed.

ASIAN SALAD DRESSING - YUM!

Steps:

• Mix in a saucepan over low heat, until sugar is dissolved.
• Cool & pour over salad - add chow mein noodles and mandarin oranges -- mmmmmm!

YUM YUM SALAD RECIPE - (5/5)

Steps:

• Dissolve gelatin in the water; set aside. In a saucepan combine pineapple, sugar, salt, and lemon juice. Heat and add dissolved gelatin. Let cool completely then add pecans, cheese and whipped cream. Put in bowl and chill till set. Best chilled overnight.

DIXIE CUP FROZEN FRUIT SALAD YUM!

Steps:

• 1. In mixing bowl combine sour cream, lemon juice, sugar and salt. Stir in pineapple, cherries, pecans, banana and marshmallows.
• 2. Spoon into 8 (4 oz) Dixie (or other) paper cups. Freeze until firm. Let thaw for a few minutes before serving. Goo-ood!

YUM YAI SALAD

Steps:

• Whisk together the Nam Prik Pao, lime juice, fish sauce, sugar and chopped chile if you're using it; set aside. Use a vegetable peeler to slice the cucumber and carrots into long ribbons; set them aside.
• Put the vegetable oil in a skillet over medium-high heat. While it heats, lightly whisk together the ice water, flour and egg yolk in a medium bowl; the batter should be lumpy and quite thin. When the oil is ready for frying, start dipping the whole leaves (one at a time) into the batter to coat, and carefully add them to the oil, making sure not to crowd the pan; fingers or chopsticks are the best tools for the job. Fry the leaves in batches, turning once, until golden brown and crisp, just a few minutes. With a slotted spoon, transfer the leaves to paper towels to drain; repeat the process until you have fried all of the leaves.
• To assemble the salad, start layering the ingredients in a large shallow bowl or onto a platter. The beans are best on the bottom because they're the heaviest, and the tempura leaves should go mostly on top so they remain crisp; otherwise, the order is up to you. Drizzle each layer with some of the dressing as you go; serve immediately.

THAI SPICY SQUID SALAD (YUM PLAA MUEK)

Steps:

• 1. Chop all vegetables and set aside. 2. Combine chillies, garlic, fish sauce, and lemon juice, mix thoroughly and set aside. 3. Cut squid into 2x2 in. pieces, score with a criss-cross pattern, then boil until cooked thoroughly. After cooking, remove squid from pot and allow to cool. 4. Combine all ingredients in bowl, allow to marinate 1/2 hour. Serve chilled.

YUM YUM RIBBON SALAD

Steps:

• Prepare strawberry jello.
• Pour into 3 qt rectangular baking dish.
• Chill until almost set, about 1 hour.
• In large mixing bowl, dissolve lemon jello in 1 c.
• boiling water.
• Add marshmallows, whisk until marshmallows are almost melted.
• Whisk in cream cheese and mayonnaise until combined.
• Stir in UNDRAINED pineapple, set aside.
• In small mixing bowl, beat whipping cream until soft peaks form.
• Gently fold into lemon mixture, spoon on top of chilled strawberry jello.
• Spread over top evenly.
• Chill until almost firm, about 1 hour.
• Prepare lime jello.
• Chill until partially set, about 45 minutes.
• Pour over chilled lemon mixture.
• Cover and chill 4 hours or more.
• Cut into squares and serve.

YUM-YUM SALAD

Steps:

• 1. mix ALL together in large bowl, chill and serve
• 2. * can use other flavors of pie filling, try blackberry, blueberry,raspberry(all good)enjoy!