Lemonade Salad Recipes

LEMONADE SALAD

Steps:

• 1. Prepare the crust by mixing the crushed crackers, powdered sugar and butter together thoroughly. Press into a 9 x 13 pan.
• 2. Make the filling by stirring together the sweetened condensed milk and lemonade concentrate.
• 3. Fold in the Cool Whip.
• 4. Pour over the crust. Refrigerate at least 4 hours.

LEMONADE SALAD

Steps:

• Combine cracker crumbs, butter and sugar. Press into an ungreased 13 x 9 x 2 inch dish; set aside.
• In a bowl, combine the milk and lemonade concentrate until smooth. (The mixture will begin to thicken).
• Gently fold in whipped topping. Pour over crust.
• Cover and refrigerate for 3-4 hours.
• Garnish with oranges and cherries.

PINK LEMONADE SALAD

Steps:

• Mix 1 sleeve Ritz crackers with 4 tbs. melted butter.
• Spread this in 9x13 dish.
• Make sure the cool whip is thawed. Stir so that it is creamy, not lumpy. Mix the cool whip and all other ingredients together really good.
• Pour mixture on top of crackers.
• Chill in the refrigerater for at least 1 hour and serve. Cooking time is the chill time.

LEMON-GARLIC KALE SALAD

Steps:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.