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4 FRUIT SALADS TO HAVE BEFORE SUMMER ENDS AND THE FALL SOUPS BEGIN
https://catherinesplates.com/classic-tomato-cracker-salad/
https://catherinesplates.com/waldorf-salad/
https://catherinesplates.com/apple-snickers-salad/
https://catherinesplates.com/retro-cocoa-cola-jello-salad/
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0:00
Welcome back everyone. Summer is almost over and if you have not tried one of
0:05
these fruit salads, give one a try. We've got the tomato cracker salad. Yes,
0:12
tomatoes are a fruit. Then we have the Waldorf salad. That will blow your mind.
0:19
And we have the apple snicker salad. My husband can attest to that one because
0:26
when I was making it, he was like, "What is that?" But when he tried it, oh my gosh, it blew his mind. He loves that
0:34
one. Those flavors go well together. And then we're going to end it with the
0:40
Coca-Cola jello salad. Bring this one somewhere. It's a retro salad and oh my
0:48
goodness, it's got Coca-Cola in it. So, it's going to be good, right? All right.
0:54
We have fall coming up pretty soon and I'm ready to start some soups. So, let's
0:59
end summer with these desserts, dessert salads, and then we'll start soups for
1:05
y'all pretty soon. All right, you guys. Let's start with that tomato cracker salad. It's so delicious. We are going
1:12
to take an old classic, a tomato sandwich and turn it into tomato cracker
1:19
salad. Y'all remember slicing tomatoes and putting it on mayonnaise bread with
1:24
salt and pepper and that was the best thing in the summertime. What's fun about this one is you can add different
1:30
things to it that you like in salads to it to kind of bulk it up, give it some more flavor if you'll want. I'm going to
1:36
be adding some hard-boiled eggs to mine. And I'm just using my little egg timer. If you don't want to boil eggs on your
1:43
stove top or in your oven or air fryer or wherever you like to hard boil eggs, this little thing right here will keep
1:49
your house nice and cool. It can hard boil up to six eggs. So, we're going to get those going. That way, we can prep
1:57
the rest of our salad. Always puncture a hole in your eggs when you do this.
2:03
That way, they don't explode. And then that hole right there that goes side up.
2:08
Five and six. We'll get that going. Push the button.
2:15
Now there's water in there. I just filled this up to the fill line for hard-boiled egg. And then that steam
2:21
will release. All right, let's talk about the rest of the salad. That while that's happening
2:27
there. I'm going to grab my tomatoes.
2:33
Here they are. right here. I've already washed these off and dried
2:39
them. These are pretty big Roma tomatoes. I used these for this salad
2:45
because they're kind of beefy and they'll hold their shape better. So, let's get a knife and chop these up.
2:50
This is a tomato cracker salad. So, you're going to want some tomatoes in this. So, what I'm going to do, I'm
2:57
going to set it on the top of the tomato. Let it rest there. I'm going to run my knife through all the way about
3:02
threequarters of the way through the tomato about three or four times. And then you
3:09
want to turn it around. Slice through the slices the same amount of times. And then we're
3:16
just going to lay it on our board sideways. Run our knife through. And we got nice
3:22
dices. Yeah. Looks meaty, huh? Yeah. Look at
3:27
that. I'm going to put that back in the bowl for right now. And I'll go back and do the other three. I'm going to let
3:34
those sit in the bowl right here for just a minute while we get everything else ready. That is so it can drain a
3:39
little bit. We don't want it too wet in our salad. There we go.
3:44
All right, let's clean this up. All right, let's talk about the onions.
3:50
I was raised in southern Mississippi. In fact, right there in Hattisburg. I
3:56
spent my whole school life there before we moved on
4:02
to Texas where I'm at right now. So yeah, tomato sandwiches, green onions.
4:08
Yes. Get a fair amount going here into the green. If you don't want to put
4:13
green onions in your salad, you can put red onion. Give it a little color. You can put yellow onion. There we go. Right
4:20
there. There we go. That looks good, doesn't it? All
4:28
right, we're going to put this into a bowl. Set these off to the side.
4:34
All right, what else do we want in our salad? I am going to shred up some cheese. Put a little bit of sharp
4:41
cheddar cheese. 1/4 of a cup. Going to use my shredder here.
4:49
There we go. Lock it in. Cut this in bars. two of those.
4:57
Shred that up. And then my eggs are done.
5:04
I'm just going to pop these into some cold water, stop the cooking process, and we're going to peel them and then dice these up.
5:15
All right. What I'm going to do now is add in about a quarter of the Monterey Jack cheese. It's kind of a softer
5:22
flavored cheese.
5:29
A nice fresh cheese. Nothing in that cheese, but pure cheese. All right. Do
5:34
y'all like bell pepper? I'm going to put like one side of a bell pepper. I'm going to dice it up really small.
5:47
All right. I'm going to move that off to the side. Let's get our eggs ready.
5:55
Y'all look how easy these peel. Just a little rinse in the water. There we go.
6:04
There we go. Let's chop our eggs lengthwise three times.
6:11
Flip it. And then just chop them up. Oh, those look good.
6:21
There we go. Now, the other two of my eggs I'm just going to put in the refrigerator. People can have them later. We've given time for our tomatoes
6:28
to drain just a little bit. So, we're going to add the tomatoes to our large bowl along with the other stuff that we have chopped up. We've still got to make
6:35
the dressing. It is a cracker salad. Let's start with those tomatoes.
6:45
There we go. See that juice? So, I'm just going to get rid of. Let's add those green onions.
6:52
As many as you want. I think that looks Well, let's just get them all in there. Let me get my bench scraper. All right,
6:59
let's move down here. Let's get our eggs in
7:05
the cheese in. And the bell pepper.
7:10
Let's see. There we go. Let's mix this together.
7:17
Is that colorful enough for you? Let's see what else we're doing. We got
7:24
to make the dressing. We're going to add in one cup of
7:29
mayonnaise. Remember that on a tomato sandwich? Oh my gosh. Mixed with the tomato juices and the salt and pepper.
7:36
It was the best thing. I'd come home for that. Okay, we have a
7:42
lot of things going on in the salad and there's no seasoning yet. So, we're going to go in with some salt. So, this
7:49
is where you can put what you want in your salad. If you want to keep it low, I'm going to put about half a teaspoon of salt.
7:59
Get the little bits of pepper in there. That's good right there. I'm going to sprinkle in some garlic powder just
8:06
right across the top a little bit. We're going to enhance the onions with a little bit of onion powder in the
8:11
dressing. All right, let's mix this together. We're going to add this to our salad.
8:21
Here we go.
8:28
All right, we're going to get them all out of there.
8:33
We go. We got to lick our fingers. All right,
8:41
toss to combine. I'm just using a spatula here. Fold everything together.
8:47
Y'all, that looks good in itself, doesn't it? Look at that. Oh my gosh. Give me a spoon. This big
8:54
spatula. Let me show you the crackers. Now, with the crackers, you can use the original
9:02
saltine crackers, which I have here. If you don't like those, you can use the Ritz crackers or the butter crackers,
9:08
which I think are the club crackers. You can use those in here. Also, this is going to give you more of the authentic
9:15
tomato sandwich feel. So, we're going to crush in. You want to do it very
9:20
roughly. Probably going to put in a whole sleeve of crackers. There's a lot in here.
9:29
So, just take them your hands and just go crush and drop.
9:36
All right? Nothing more than that. Crush and drop.
9:42
And I'm going to do the whole sleeve here. Crush and drop.
9:48
Crush, drop, crush, and drop. All right, let's mix this
9:55
together. Try not to break them up too much.
10:02
It's just like you're folding. So, you're going to pull from underneath
10:08
and pull through the middle. All right, let's bowl that up.
10:16
Smells good in there. I'm the only one here today, so there's
10:23
no one here to lick the spatula or the bowl. Just me. Okay. You know, I've got
10:30
to go in so I can grab me a bite.
10:38
It's not very big, is it? No. There's my bite.
10:51
That takes me back years. That egg in there, it's almost like egg
10:57
salad, tomato sandwich, just kind of all put together in a nice little salad. The crunch from the crackers, that's good.
11:06
Mhm. If you're making this ahead of time, I would do it without the crackers. Let it
11:11
chill in your refrigerator and then when you're ready for it, you can add the crackers and stir it in. All right? That
11:17
way, it'll keep the crackers kind of crunchy a little bit before otherwise
11:22
it'll go in your refrigerator and it's going to get soft. We're going to take all of this and we're going to make this
11:30
right here. Welcome back, everyone. Today we are going to make the famous
11:36
Waldorf salad. It has fruit, nuts, some spring-like veggies. We're going to pull
11:44
it all together with a delicious creamy dressing. And it's all about
11:49
presentation. I'm going to show you how we're going to serve it up. First thing that I'm going to prepare is the celery.
11:55
Now, I've already washed it and I'm just going to cut lengthwise a few strips.
12:02
And I really love to pull from the inside of the celery to get this nice leafy right there. It's cool. It's
12:09
refreshing. You don't have to bake or cook anything.
12:15
Now, I'm going to be using a full cup of diced celery.
12:22
The leaves add such a look to the salad.
12:27
All right, you're going to want a large mixing bowl. We'll add that to it.
12:36
There we go. All right, we're going to add some grapes.
12:45
Now, I have a mix of red and green grapes. And we're going to half these,
12:55
except for this one. Y'all got to keep an eye on him.
13:02
They're good. They're good. Good grapes. Now, I've had somebody ask me if I had a
13:09
Waldorf salad. I have lots of salads out there, and I went to go look and I'm
13:15
like, I don't. Well, we need to fix that. So, I saw several different
13:20
recipes and kind of created what we like, but it's not far from what the
13:26
original is, if there is one. There's so many different versions out there. Now,
13:31
I'm going to be cutting up about one cup of the grapes here.
13:38
All right, let's add that into the bowl with our celery.
13:50
Now, I'm going to take about a/4 cup of parsley and I'm going to give it a nice rough chop.
14:01
Now, if you don't like parsley, you don't have to put it in. Some recipes had it and some did not.
14:12
Oo, it smells so fresh in there. All right, let's talk about our apples. I
14:18
have two Ambrosia apples here. You can use any type of apple you want. It seems
14:24
like the most popular is the green Granny Smith apples, but Thomas doesn't go that way, but he does like the
14:30
ambrosia, so we'll cut those. You need two apples for this, or about two cups.
14:36
So, I'm just going to peel the apple. Now, if you don't want to peel your
14:42
apples, you don't have to peel your apples. We're gonna peel them.
14:49
All right, we got them both peeled. Pass that on. He might be nibbling on
14:55
these. You know it. Now, you want just a little bowl of
15:01
water there. And we're going to cut our apples. I'm just going to cut them along
15:07
the sides. Or if you have an apple core, you can use that. But this was pretty quick and
15:12
already have the knife here. I'll give that to Thomas. He'll nibble
15:18
on that, too. And I'm just going to make big dices on the apples. We want to be able to get a
15:25
nice crunch in our salad. All right. Now, I'm going to add something to the apples. And I'm going
15:31
to let them sit there for just a minute to soak up what I'm going to put in there.
15:39
All right. Two teaspoons of some lemon juice.
15:45
Uh oh. There we go. All right. Let's clean that lemon juice
15:51
up. Okay. Now, we're going to talk about the nuts.
15:57
And I have some walnuts here. And I'm going to toast them lightly on my burner
16:02
just for about 30 seconds on each side. It'll get that aroma out of them. They'll smell delicious.
16:09
All right, we're going to place our burner on a medium heat. That way, we don't scorch our walnuts or sing them.
16:19
When you can start smelling the walnuts, turn off the heat. They smell delicious.
16:25
You should use about two cups. Now, all your ingredients, you can put in as much of something as you want and as little
16:31
of anything else that you want. We're going to add this to our salad.
16:39
Let's bring our apples over. Just going to get my strainer here. Go in, strain
16:44
out my apples. We're going to add them to the salad.
16:57
Walnuts are good. Take your spatula. We're going to blend this all together.
17:06
Look how pretty that looks. And what we're going to do is pull this all together with a dressing. And I'm
17:13
going to show you a delicious version of a dressing. All right. I'm going to bring over
17:20
just a medium sized bowl. We're going to start with half a cup of
17:26
mayonnaise.
17:31
And then we're going to add in half a cup Greek yogurt. Any kind of plain yogurt,
17:39
not flavored. Y'all got to like this kitchen. We always overspill everything. Huh.
17:44
Mhm. Love it. All right. Then what we're going to do is add one tablespoon of granulated
17:51
white sugar. We're going to crack in some salt. About
17:58
a/4 of a teaspoon. black pepper.
18:07
Try to get a quarter of a teaspoon in there. And then we're going to add in some
18:14
poppy seeds. A good amount. About a quarter of a
18:19
teaspoon. I think that's good right there. You can adjust anything that you want. That's what's great about this
18:26
recipe. Get my little small whisk here. Blend
18:32
this together. We'll give it a try and see if we need to change anything up in it.
18:39
Now, if you don't have the yogurt, you can do half of the um sour cream with your mayonnaise. Mix
18:47
that together.
18:55
That's going in my salad. Pour it in.
19:07
Oh, that poppy seed gives it a nice little pop. Poppy seed gives it a pop.
19:16
Pass that on and get my spatula here.
19:27
All right, we're going to toss coat. Get it all nice and coated.
19:35
Gosh, doesn't that look good?
19:40
All right, let's serve it up. I've got some Roma hearts.
19:45
I'm going to take some off, give them a nice little rinse. I'm going to put them on my serving platter.
19:51
I think I'm going to do four.
20:00
All right. I'm just going to trim them down on the bottom a little bit.
20:08
I'm going to take a big old spoon. Ladle it on.
20:17
Then everybody can get a nice little portion.
20:24
Okay, here is the final. How's that presented? You can also take the Roma,
20:30
chop it up really good, put it in the bottom of a bowl, and then put that right in the center of it if you want to
20:35
do that. But generally, it's served up with romaine lettuce. You could do this like individual portions or do a big
20:41
bowl of it. I'm going to give it a try for you. All right, here's my bite.
20:54
That dressing just pulls everything together.
21:00
Mhm. Today, I'm going to show you how to make a cool, refreshing treat or dessert
21:06
for summertime. For this recipe, you're going to need six Granny Smith apples.
21:11
I've already washed these off. Take the core out and slice the apple. And then we're going to dice it. So, I'm going to
21:17
use my tool here, which will take out the core and it'll make slices and make
21:22
it really easy to help dice it.
21:28
Tada. There we go.
21:35
Now, yes, we are leaving the skins on because it'll add a nice color to our dish.
21:42
And then we're just going to chop these up in kind of bite-sized pieces
21:49
like that. I'm just taking each just cutting that in half,
21:56
running my knife through. And what we're going to do as we're
22:02
cutting these, we're going to put them into a bowl.
22:08
We're going to squeeze in a little bit of lemon juice. will keep it from turning brown
22:15
and keep their crispness on it. I'm just going to mix these around a little bit. Now, if you don't want to use one of
22:22
these, grab your apple that you've already washed. We're going to cut off the four sides right near the core
22:36
there. And that's good to go. And then we're just going to slice these
22:41
and then run our knife through for our bite-sized pieces.
22:47
It's summer time and we need to bring out these cool refreshing no cook recipes. I mean, you're always going to
22:52
cook, but if you can do things and not have to cook, that'd be great.
23:00
Now, what we're going to do is just put that in the bowl. Mix these up. And then we'll do four more apples.
23:10
Did y'all know there's only six ingredients in this recipe?
23:16
You're going to make it now, huh? It's a really easy recipe. If you think
23:21
you know where I'm going with this, put it down in the comments before I get to the other five ingredients.
23:29
This was number one right here. And then we're going to start with the
23:35
second ingredient soon as we get these apples processed.
23:44
All right, there's our six chopped Granny Smith apples. I'm going to add a little more lemon juice on the top here
23:51
and then get these mixed in.
24:03
That's refreshing for summer. Thomas was here, he would be stealing apples left and right. You know it, right?
24:10
All right, let's set those aside. Bring over this fun treat right here.
24:18
These are the Snickers. You're going to need six regularsiz
24:24
Snickers or you're going to need 18 of these funsiz Snickers.
24:31
We're going to cut these into bite-sized pieces so people can enjoy them.
24:38
Now, the fun size I'm going to cut into three pieces.
24:46
Now, I may be the one that may be having a hard time staying away from these as I'm cutting these up.
24:53
I do like a stickers.
25:03
And if you want them smaller than that, and you can do them smaller than that,
25:12
you can cut them like that, maybe into fours.
25:18
I always say have a nice treat
25:24
while you're finish cutting the rest of these up.
25:29
The caramel, the saltiness, the chewy of that Snickers
25:35
with that chocolate is going to go really good
25:40
with these apples.
25:45
All right, I had to add an extra one in here because I may have eaten a whole one.
25:51
All right, let's make the cool creamy mixture that's going to pull this all together.
25:57
3.4 oz size box of vanilla instant pudding mix. We're going to place that
26:04
in a large mixing bowl. It's going to add some flavor. It's definitely going
26:09
to add a texture to it. Nice creaminess.
26:19
Got to love that vanilla. Will pull it all together. We're going to add 3/4 cup
26:24
of milk. All right. This is ingredient four.
26:32
The pudding was three. The milk was four. We're going to whisk this until we get a pudding-like consistency. And you
26:38
want it nice and smooth. Well, that thickens up pretty quickly.
26:44
What we're going to do now is to get it nice and creamy. So, we're going to take 8 oz of Cool
26:50
Whip. Now, this is thawed. Now, you can make your own whipped topping if you want to do that. I'm just showing you a
26:56
really easy six ingredient recipe. All right, let's whisk that in.
27:03
I'm going in for that one. Mhm. All right. I'm going to blend that in.
27:09
You want a solid color on that. Make sure it's all blended in. Well, all right. Look at that. I'm telling
27:17
y'all, bring this to a potluck. You're going to come back with an empty bowl.
27:22
All right. Let's bring out Mr. Sunshine. Now, what we're going to do is add in
27:29
two/3 of the apples. He's back, you guys.
27:35
That was my apple piece. We're going to stir that in.
27:42
2/3 of our snicker bites. We're going to put those in.
27:48
We're going to blend that together. All right. We're going to bring over
27:54
our serving bowl and we're going to put it in. Top it up really well.
28:02
Now, let's jazz it up. All right. All right, I'm going to decorate the top. That way we know what's in it. Everybody
28:09
else will know what's in it. Put some of the apples on top.
28:15
Make it look pretty. You guys, this will keep three to four days in
28:21
your refrigerator. Keep it nice and covered. And then I got one more ingredient. We got number six coming.
28:29
We're going to top it with a delicious caramel sauce.
28:36
All right. This is the caramel sauce that I'm using. Look who I have. Thomas,
28:44
y'all, if y'all don't know him, that's my husband. He's usually behind the camera and he's the one that's always
28:50
with the hand sneaking everything. Sneaking. I do it in everybody's plane
28:56
field of view. All right, let's see if he knows what's in it. Only six ingredients. We had the Snickers, the apples, we had the
29:04
pudding. We had the cool whip and the caramel and the milk. What do you think?
29:13
Does it all go together in a delicious bite? You're not going to believe this, but that is actually really good.
29:21
There it is, you guys. It's jiggly. It's fruity. I'm talking about cherries and a
29:28
pineapple. And it's got a little kick
29:33
from CocaCola. This recipe was given to me by
29:39
Jacqueline. She must know that I like Coca-Cola.
29:47
Can you imagine these three going together? Cherry, pineapple, and Coke.
29:53
All right, we're going to put this one together. Okay, we got to make that jiggly part of this dessert.
30:00
We're going to take one can of Lucky Leaf cherry pie filling. It is 21 oz
30:09
size. We're going to put it into a medium skillet.
30:15
Look at those cherries in there. Oh, smells good. Let's taste it.
30:23
Yep. Summertime.
30:29
We're going to take a spatula and put it into our medium skillet here. Woo! Look at that.
30:36
There we go. Get all out of there. This is what I was using right here.
30:45
To that, we're going to add half a cup of water
30:52
and half a cup white granulated sugar.
31:04
It's a dessert.
31:12
All right, we're going to put this on a medium. We're going to combine this together and
31:18
stir and stir until the sugars have melted. It should take about two minutes.
31:25
Make sure you put a timer on for it, y'all. This will go perfect with any of
31:32
your barbecue meats that you're going to be doing this summer. It'll wake up your palette.
31:41
Oh, yeah. All right. Now that we've got the sugars dissolved for the two minutes, we're
31:47
going to go ahead and put this on a high heat and we're going to bring it to a boil. All right. It's coming to a simmer,
31:53
which means it's going to be boiling here in just a second. You want to get two boxes of 3 oz
32:00
cherry Jell-O. We're going to get those ready to go into our mixture here.
32:07
All right, we see it boiling there. Let's add our two packets of Jell-O.
32:21
Oh, that cherry flavor in there is coming through. Love that.
32:28
All right, we're going to stir this continually for 2 minutes until the
32:34
sugars have dissolved. Let me get my timer on.
32:41
We're going to place this in the refrigerator for about 35 minutes to 45 minutes until it partially sets up. We
32:50
don't want a full setup on this yet because we still got to mix in some fun things. All right, so I'll be back and
32:57
then we'll put the rest of it together. All right, so we've taken it out of the
33:03
refrigerator. Now, let's add the good stuff to it. We've got one can of crushed pineapple. This is 20 ounces.
33:14
This be a very refreshing dessert. It'll pair with just about anything and
33:20
we talked about that.
33:28
And then we're going to add 8 oz of CocaCola.
33:38
Give it that little kick. Not a spicy kick, but just a kick. It'll be fun.
33:46
And then we're going to blend this all together,
33:54
y'all. I can drink this. Smells delicious.
34:00
Yeah, you can see that it's starting to set up there. Let's talk about our mold.
34:12
All right. This is what I'm using right here. This is a Tupperware mold. And
34:18
what I like about it is it has a release on the bottom. You can pop that off right there. It'll help release your
34:24
mold. Make sure that's on there so it don't dribble out. You can find this on my
34:30
Amazon storefront, which is on my recipe blog at catherine'splates.com. Just go
34:35
into the store link at the top. You can find it there. Or you can use any mold that you want. Now, for a little
34:42
assurance, I'm going to spray it with some nonstick. There it is. Cooking spray
34:47
right here. It'll help that Jell-O get out of there.
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There we go. So, I'm going to use a ladle. to pour it in. Now, if you have extra,
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you can just use a small dish and put the rest of it in and refrigerate it with this right here.
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Smells so delicious. Seems to make more than what you need.
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And that's okay. I think that's good right there.
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And I'll just put the rest in this dish right here. Here
35:31
we go. That'll be mine. Yeah.
35:36
Right there. No, the big one. Oh, the big one. That one's yours.
35:46
Now, my mold came with a lid. This is Tupperware.
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So, you're going to refrigerate this covered for 4 hours until it is
36:01
completely set. And then I'm going to take it out of the mold and give it some decoration. I'm going to show you how to
36:07
do that. And then we're going to give it a try for you.
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All right. This set up for about five hours by the time we got back to it. I'm
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going to take a serving platter or you can a large plate. Use that. I'm going
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to put it on top and then I'm going to pick the whole thing up and flip it over
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and take this off to release it. There it went. Yep. Y'all ready for the grand finale here?
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There it is. You know you got to make this one. It's a retro CocaCola jello
36:47
salad. And the fruit flavors in here are pineapple and cherry.
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All right, let's jazz it up. Some cool whip.
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We're going to decorate it with some cherries.
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And a fork.
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Here's my bite. Get some of that cool whip on there.
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I like the little bits of pineapple in there. It definitely tastes like
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cherry.
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Not really sure if I'm tasting Coca-Cola in there. All right, you guys. That is a very
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cool, refreshing jello salad. You can serve this up alongside any of your meats or heck, have it for dessert. It's
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that delicious. All right, you guys. Stay cool this summer. I'll see y'all on
38:04
the next episode.
#Cooking & Recipes
#Salads
#Fruits & Vegetables