Bruce Fine Arts Club

“The 2017 salad luncheon (this Friday, May 12) will mark the 20th anniversary of this annual event sponsored by the GFWC-MFWC Fine Arts Club of Bruce,” said June Vaughn. It will be held at Bruce First Baptist Church fellowship hall.
The club’s first salad luncheon was in the spring of 1998, and proceeds went to the March of Dimes. Joice Maddox was chair for the event, and the 25 members provided all salads. Guests made their choices from a buffet serving line to dine in or carry out. The club now has 36 members who prepare and donate salads.
“We still offer dine in, but very few people do that anymore.  In the early years, a lot of people did that, and ladies invited friends across the county to join them there,” she said.

Vaughn and Jane Gregory both said they were surprised that so many men enjoy the salad plates.
Proceeds for past luncheons have gone to Kids Korner Playground, Breast Cancer Research, Bruce Museum,  MADD, local food pantry, American Cancer Society, community improvement projects, and ACS Hope Lodge.
This year the money will go toward education, to Bruce High School for Chrome Books and Scholarships, according to project chair Jane Gregory. “Over the last 10 years they have averaged $1,000-1,200 annually,” said June.

“Salad luncheon is a fun day and I love it,” said Lib Massey, and, “I have had that Strawberry Salad recipe for a hundred years.”
Rose Mary Shelton also likes the salad luncheons and says she always makes chicken salad, but her favorite is Shirley Beckett’s broccoli salad.
Salads that June Vaughn mentioned are Broccoli Romaine, Fashion Show Curry Chicken, and Strawberry Pretzel is her favorite.

Wanda Watkins says she always enjoys helping with the salad lunch and she makes the spring salad a lot.
Gregory, who will co-chair the event with Ann Massey, said she enjoys having the salad luncheons.
“The ladies are always trying something different to make for it. People look forward to this and start asking about it a month or so ahead. They look forward to it as much as the ice cream at the Sawmill Festival.”

Apple Walnut Salad with Raspberry Vinaigrette
Becky Wright
2-3 Romaine hearts, chopped
1-2 Gala apples chopped
1 pkg. bacon, cooked and chopped
½ cup walnuts, toasted
4 oz. Feta cheese, crumbled
(There are no raspberries in this salad, but the vinaigrette turns pink from the red onion!)
Dressing:
1 cup Sugar
1 tsp. salt
1 tsp. dry mustard
1/2 cup red wine vinegar
1/2 small red onion
1/2 cup olive oil
1 tsp. poppy seeds
Combine first five ingredients in bowl for salad. Combine next five ingredients for dressing in blender and blend ‘til smooth. Slowly add in oil while blender is running. Stir in poppy seeds. (Summer fruit– sliced peaches or watermelon cubes may be substituted for apples.)

Strawberry Salad
Lib Massey
1-6 oz. pkg. strawberry Jello
1 small pkg. frozen strawberries
2 cups boiling water
1 small can crushed pineapple (do not drain)
Mix all ingredients. Pour into 9×13” dish. Chill until set.
Topping:
1-8 oz. box sour cream
1-8 oz. cream cheese, softened
1/2 cup chopped pecans
1/2 cup sugar
1 tsp. vanilla
Mix cream cheese with other ingredients except pecans. Spread over Jello mixture. Sprinkle with pecans.

Broccoli, Grape & Pasta Salad
Savannah Pratt and Jeanne Cole
1 cup chopped pecans
1/2 (16 oz.) pkg. Farfalle (bowtie) pasta
1 lb. fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp. salt
2 cups seedless red grapes, halved
8 cooked bacon slices, chopped
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5-7 minutes or until lightly toasted and fragrant, stirring halfway through. Prepare pasta according to package. Cut broccoli florets from stems, and separate florets into small pieces using tip of paring knife. Peel away tough outer layer of stems, and finely chop stems. Whisk together mayonnaise and next four ingredients in a large bowl. Add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill three hours. Stir in bacon and pecans just before serving.

Spring Salad
Wanda Watkins
1 bag mixed salad greens
1 small can mandarin oranges, drained
1 cup fresh strawberries, sliced
3 Tbsp. chopped walnuts
Poppy seed dressing
Toss ingredients in salad bowl. Just before serving. Add enough dressing to coat lightly.

Feta, Green Bean & Walnut Salad
(In memory of Kim Snellings)
½ cup extra virgin olive oil
1 T. dill (or ½ tsp. dried)
Salt and pepper to taste
1 ½ lbs. green beans, fresh or frozen
½ medium red onion, thinly sliced
¼ cup white wine vinegar
1 garlic clove, minced
4 oz. crumbled feta cheese
1 cup coarsely chopped walnuts
Whisk together oil, vinegar, dill, and garlic with salt and pepper. Refrigerate dressing at least two hours. Steam green beans until crisp and tender. Plunge beans into  bowl of ice water to stop cooking. Mix beans, onions, cheese and walnuts in serving bowl. Pour dressing over salad at least one hour before serving. May serve cold or at room temperature.  Serves 6.

Crunchy Romaine Salad
Sandra Pope and Rose Mary Shelton
Mixture one: ½ cups pecans, chopped; ½ cups walnuts, chopped; 1 pkg. Ramen Noodles, uncooked and broken up; 4 tablespoons of unsalted butter. Brown the first three ingredients in unsalted butter.  Cool on paper towels. Mixture two: 1 bunch of broccoli, chopped; 1 head Romaine lettuce, broken into pieces; 4 green onions, chopped; 1 can Real Bacon Bits. Toss together and add to mixture one. Dressing: 1 cup oil, 1 cup sugar, ½ cup red wine vinegar, 3 teaspoons soy sauce. Blend ingredients and pour over salad.

My Best Friend’s Mom’s Chicken Salad
Tonya Camp
Family pack chicken breasts (around a dozen) stewed and deboned; 2 eggs, boiled and chopped; Sweet pickles, chopped to make about a ½ cup; Onion, to taste, and chopped; Pimentos, small jar diced, drained; A lot of celery, chopped; Seedless grapes, both red and white, sliced; Miracle Whip to make moist; Just a little poultry seasoning; Salt & pepper; Touch of mustard. Combine all ingredients in a large bowl. Stir to mix well.

Cookie Salad (also known as Don’t Knock It ‘Til You’ve Tried It!)
June Vaughn
1 (3 oz.) package instant vanilla pudding
1 c. buttermilk
1 (8 oz.) container Cool Whip
1 (16 oz.) can mandarin oranges, drained
Half of a 14 oz. pkg. of chocolate striped cookies, broken. Beat buttermilk and pudding. Mix in Cool Whip. Add oranges and cookies. Stir until all are mixed together well. Pour in container and refrigerate. Salad will keep well in refrigerator several days. All ingredients may be changed to sugar-free, fat-free, or lite ingredients.

Grape Salad
Rose Mary Shelton
2 lbs. white grapes
2 lbs. red grapes
1-8 oz. sour cream
1-8 oz. cream cheese
1 cup granulated sugar
Wash and dry grapes. In large bowl, mix sour cream, cream cheese and sugar together until smooth. Slowly add the grapes to this mixtures. Mix well. Place in refrigerator for several hours before serving.

Sweet Potato Salad
Tonya Camp
1 1/4 lbs. sweet potatoes (about 2 jumbo), washed, peeled and cut into 1” pieces
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
One 15 oz. can black beans, drained and rinsed
3 green onions, trimmed and thinly sliced (use the white and green)
1 medium red bell pepper,  seeded and diced small
1 cup corn (can use frozen that has thawed)
1/2 cup cilantro leaves, minced (about half of one bunch)
2 Tbsp. honey
2 Tbsp. dijon mustard
2 Tbsp. lemon juice (lime juice may be substituted)
2 Tbsp. olive oil
1/2 tsp. salt, or to taste
Pinch cayenne pepper, optional and to taste
Preheat oven to 400°. Line baking sheet with Silpat or spray with cooking spray. Add potatoes in even, flat layer. Evenly drizzle with 2 Tbsp. olive oil. Season with salt and pepper. Bake about 45 minutes, or until fork-tender. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary. Check at 30 minutes for doneness. Chop remaining ingredients. To large bowl add beans, green onions, red pepper, corn, cilantro. Set aside. To large measuring cup or medium bowl, add honey, mustard, lemon juice, 2 Tbsp. olive oil, salt and pepper to taste, optional cayenne pepper. Whisk to combine. Set aside. After potatoes are cooked, add to bowl with beans and vegetables. Add sauce. Toss to combine. Taste, check for seasoning balance. Salad can be served warm, at room temp, or chilled. Will keep airtight in fridge up to 5 days.