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Volcano Salad Recipe

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This recipe for Volcano Salad, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Russ and Kristin Prophet
Added: Saturday, May 31, 2008


2 c. cooked rice
1 pkg chow mein noodles
1 chicken boned, skinned and cut into bite sized pieces
1 bunch green onions thinly sliced
1/2 c. chopped celery
3-4 hard boiled eggs
1 can pineapple tidbits
small pkg slivered almonds
1/2 c. shredded coconut
1c. shredded cheddar cheese

Sweet and sour dressing:
2 T cornstarch
1 1/2 c. chicken broth
2 T soy sauce
2 T margarine
1 c. diced green pepper
1/2 c. vinegar
3/4 c. pineapple juice
1/2 c. sugar
1/2 tsp salt
1/4 tsp ground ginger

Layer ingredients in this order in clear serving dish:
rice, noodles, chicken, onions, celery, egg, pineapple, almonds, coconut, cheese.

To prepare dressing, melt 2 T margarine in a heavy pan. add 1 c. chicken broth and 1 c. diced green peppers. Cover and simmer 5 minutes.

Make a paste with 2 T cornstarch, 1/2 c. chicken broth, and 2 T soy sauce. Add paste and 1/2 c. vinegar, 3/4 c. pineapple juice, 1/2 c. sugar 1/2 tsp salt, and 1/4 tsp ginger to the broth and pepper mixture. Simmer until thickened stirring constantly.

Divide dressing in 1/2 and pour half over salad immediately serve other half on the side with the salad.




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