You should not forget the perfect salad in your baby shower menu. Salads are a bit more than a baby shower appetizer and sometimes salads are part of the baby shower decoration. So, it is worth to choose the perfect salad, isn´t it?
Sometimes salads, substantial enough, can be the perfect menu for a main dish, and if you add a sandwich, it will be a good complement. Salads can also be served as a side dish, and as a dessert.
Preparing salads is so easy that all you have to do is to buy the ingredients, and place them on a plate!
We offer you different salad choices, so select any, and make the perfect baby shower.
Take a look to any of our variety of salads, and include it in your baby shower menu.
On the other hand, if you had already a baby shower and have baby shower food ideas and want to share them with us, click here and add your baby shower recipes and how to make instructions.
Baby Shower Menu – Salads
1. Apple Salad
Ingredients:
Yield: 8 servings
1 tablespoon sugar
½ cup condensed milk
½ cup sweet cream
4 large apples combine Golden and Red, chopped
½ cup finely chopped celery
½ cup crushed pineapple, drained
½ cup chopped walnuts, toasted
½ cup raisins
Directions:
In a medium size bowl, combine apple, celery, and pineapple tidbits; stir well. Pour the condensed milk, sugar and sweet cream, and toss well. Sprinkle raisins and walnuts and mix with all ingredients, Refrigerate until cooled.
2. Watermelon – Fruit Basket
Ingredients:
1 fresh watermelon
2 cup pineapple, chopped
2 cup melon balls
2 cup fresh blueberries
2 cup fresh strawberries, cleaned and cut in half lengthwise
2 cup blueberries, cleaned
6 pieces kiwi, cleaned and sliced into bite size pieces
Directions:
Wash and dry the watermelon. Cut it in half to have two sets of fruit salad. Cut half centimeter of the skin of each piece, in order to get sit flat on the bottom without rolling. Be careful not to cut too deep into the white part of the shell as this would allow fluid to leak from the bottom of the watermelon. With a large spoon, remove the fruit from each half of watermelon. Chop the fruit into small cubes, drain and set aside to combine them with the rest of the fruit. Using a sharp paring knife, make several triangular cuts to the edges of head.
Now you have a basket for the fruit.
Combine all fruits, and pour them into the two pieces of watermelon. Refrigerate for about 2 hours, and that´s it.
Enjoy!
3. Carrot Salad
Ingredients:
Yield: 8 servings
½ cup condensed milk
½ cup sweet cream
6 large carrots, washed, peeled, and cut in strips
½ cup pineapple chunks in juice, drained
½ cup chopped walnuts, toasted
½ cup raisins
Directions:
In a medium size bowl, combine carrot and pineapple tidbits; stir well. Add ½ cup pineapple juice. Pour the condensed milk and sweet cream, and toss well. Sprinkle raisins and walnuts and mix with all ingredients. Refrigerate until cooled.
4. Chicken Salad
Ingredients:
1/2 cup mayonnaise or salad dressing
1/4 cup lime juice
1 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups cooked chicken breast or turkey, cubed
1 cup seedless green grape halves
3/4 cup chopped celery
1/2 cup slivered almonds, toasted
Directions:
In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Place chicken in blender or food processor and process 3 fast pulses. Add remaining ingredients; mix well. Refrigerate and serve on Lettuce leaves.
5. Tuna Macaroni Salad
Ingredients:
8 oz macaroni
1/2 cup mayonnaise
1/4 cup Italian-style dressing
1/2 cup brocolli, chopped
1/2 cups diced tomato
1/2 cup diced green pepper
1 tsp salt
1/8 tsp pepper
14 oz solid-pack tuna (2 cans), drained
1 hard-cooked egg, chopped
¼ cup parsley, chopped
Directions:
Cook macaroni in water, drain and rinse with cold water. In a large bowl, mix mayonnaise and Italian dressing. Add tomato, green pepper, broccoli, salt, pepper, tuna, and macaroni. Mix well all ingredients. Refrigerate for about 3-4 hours. Just before serving garnish with hard-cooked egg and parsley.
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