Answer:

This time I needed your help and you sure delivered. I am not the best at cooking and the thought of bringing a salad to mother Hogan’s house was quite scary. Never fear, a few fantastic viewers came to my rescue. After receiving a ton of e-mails, I decided to make Terri’s amazing salad because she e-mailed me first (it’s only fair). It tasted exactly how the name suggests, amazing. I also tried Linda’s salad on Sunday (just for fun) and that too, is a winner. The third salad below is one that was very unique, I couldn’t resist sharing it.

Thanks again to all of the Jenni Jammers who wrote in and made my holiday a wonderful one.

Cheers,
Jenni 


Terri’s Amazing Salad (that her 8-year-old son loves) 

• Spring Mix salad greens
• slivered almonds
• mandarin oranges (drained)
• Craisins (any flavor - I use the cherry flavor)
• Catalina salad dressing

 For every bag of Spring Mix, use 1 small can of mandarin oranges, then the almonds and Craisins to taste (I use one small bag of almonds and 1/2 bag of Craisins for every bag of Spring Mix).

 
Linda’s Avocado-Pineapple Salad

• 2 Large Avocados
• 14 oz. can pineapple chunks, drained, (RESERVE JUICE)
• 8 cups salad greens

Dressing:

• ¼ cup salad oil
• 2 T. cider vinegar
• ¼ t. ground ginger
• ½ t. paprika
• 2 T. of the reserved Pineapple Juice

Place greens in large bowl.  Slice the avocados and arrange with lettuce.  Add the pineapple chunks; add dressing; toss and enjoy!

Linda’s Tip:  Double the dressing if you like a wetter salad


Sue’s Holiday Raspberry Salad

• 6-oz. pkg. raspberry- flavored gelatin
• 1 cups boiling water
• 16-oz. jar applesauce
• 10-oz. pkg. frozen red raspberries in syrup, thawed
• 1/2  cup tiny marshmallows
• 1 to 2 Tbsp. milk
• ¼ cup dairy sour cream
  

Dissolve gelatin in boiling water. Let stand about 30 min­utes to cool. Stir in the apple­sauce and raspberries with their syrup. Pour into a 5- to 6-cup mold.* Cover and chill in the refrigerator for 2 to 3 hours or until firm. Remove from mold.

For drizzle, in a small saucepan, combine marshmal­lows and milk. Cook and stir over low heat until marshmal­lows are melted. Remove from heat; let stand about 10 min­utes. Stir in the sour cream.

Place mixture in a clear plas­tic bag. Snip off a corner of the bag and drizzle the mixture over the salad. Chill in refrigerator about 1 hour or until firm. You can garnish salad with the driz­zle up to 4 hours before serving. Makes 8 servings.
 
Sue’s tips:

I double the recipe for a 9 x 13 x 2 inch Pyrex pan (18 - 20 servings) and use about 3 1/2 cups of the applesauce (precise measurements aren't critical for this recipe).  I think carefully blending the ingredients with an electric mixer improves the texture and appearance, but begin at a slow speed, or you'll end up decorating your kitchen in red.  Also, I've never bothered with the drizzle, so I can't speak to that.