HOME COOKS: Cool salads for hot days

Pam Griffin
Ambrosia Salad

Destin home cooks shared their favorite salad recipes in “Heavenly Delights,” a fundraiser cookbook for Mission Love Seeds.

Debbie Stickelber’s “Debbie’s Delight,” Sue Whittaker’s “Ambrosia Salad,” and Barbi Carroll-Hawbaker’s “Spinach Salad,” offer three different types of salads.

Debbie’s Delight


2 cups salad oil

1 1/2 lemons, juiced

2 to 3 cloves garlic

1/2 box Kraft Three Cheese Blend or Parmesan cheese

Salt and pepper, to taste

Mix all ingredients together Pour in 2 salad dressing bottles. Store in fridge for 3 to 4 weeks.


1 head iceberg lettuce

1 bunch parsley leaves

Chop parsley and lettuce very fine. Toss together Serve with dressing.

Ambrosia Salad

2 (11 oz.) cans Mandarin oranges, chilled

1 (20 oz.) can chunk pineapple, chilled

1 cup mini marshmallows

1 cup coconut

1 cup sour cream, approximately

Drain fruit well, then mix with marshmallows and coconut, Add sour cream, to your taste, and mix well. Serve immediately.

Barbi’s Spinach Salad

(with Hot Bacon Dressing)

1 lb. bacon, cut into small pieces

1/2 cup bacon drippings

1/2 cup cider vinegar

1/2 cup sugar

1 garlic clove, minced

Salt and pepper, to taste

1 lb. bag spinach, torn and washed

4 hard-boiled eggs, chopped

1/2 cup red onion, thinly sliced

1/2 cup mushrooms, sliced

1/4 cup chopped walnuts or pecans

3/4 cup fresh bean sprouts

Brown bacon pieces in a skillet until crisp. Remove bacon from skillet and set aside. Measure bacon drippings and in same pan add vinegar, sugar, garlic, salt and pepper. Bring to a boil, then simmer about 5 minutes. Keep hot.

Wash and tear spinach. Mix with bacon, eggs, onions, mushrooms, nuts and bean sprouts. Pour hot bacon dressing over salad. Serve immediately. Serves 6.

Home cooks, submit your recipes for your favorite cookies for the next column.