Salads
Simple Springtime Salad
2 pkgs (3 oz each) lemon gelatin
1 pkg (8 oz) cream cheese
1-1/2 cups BASS PECAN PIECES
1 can (15-1/4 oz) crushed pineapple
Chill gelatin until slightly firm. Mix other three ingredients, blending well. Stir into gelatin and mold. Serve on a bed of lettuce. Also, may be used as a base to add other favorite chopped vegetables and fruits with BASS PECAN PIECES.
Thanksgiving Pecan Salad
1 can (15-1/4 oz) pineapple chunks
2 pkgs (3 oz each) cherry gelatin
1 can (16 oz) whole cranberry sauce
1 cup cold water
1 cup chopped celery
½ cup BASS PECAN PIECES
Drain pineapple, reserve syrup. Add enough water to syrup to make one cup liquid. Bring to a boil and dissolve gelatin in hot liquid. Add one cup cold water. Chill until thick but not set. Stir in cranberry sauce, pineapple, celery and BASS PECAN PIECES. Pour into 2-quart mold. Chill until firm. Unmold.
Nutty Crunchy Orange Salad
1 large orange (seedless)
Lettuce
1 cup apples (pared and diced)
1 cup celery (diced)
½ cup BASS PECAN PIECES
4 Tbsp mayonnaise
Salt (to taste)
Pare orange, cut into 5 slices and place in lettuce cups on individual plates. Combine other ingredients, tossing lightly together, and pile in light heaps on orange slices. Serve at once.
Lettuce Wedge Salad
1 head iceberg lettuce, quartered into wedges
Toasted BASS PECAN PIECES
Just before serving, pour about ¼ cup Super BASS PECAN Vinaigrette salad dressing over each wedge. Sprinkle with BASS PECAN PIECES.
