Southern salads


By Andy Bedwell

You know, there’s just a hard-to-express “goodness” that everybody loves about well-made salads. Take the classic Caesar salad — the dressing is made with different ingredients, which by themselves usually aren’t on anyone’s list of top treats. But whip them into a sauce, and presto — you have a delicious dressing.


Andy’s Southern Chicken Salad

4 chicken breasts, cooked and chopped fine

4 eggs, boiled and chopped

4 tablespoons sweet pickle cubes or sweet pickle relish

½ teaspoon mustard (more for a little color)

1 cup mayonnaise or more

¾ cup sliced red grapes

½ cup dried cranberries

½ cup pecans, chopped


Chill chicken before you begin to chop. Then add all other ingredients. Refrigerate several hours before serving.

Andy’s Note: One of the prettiest wedding receptions that I ever attended had silver trays of chicken salad, ham salad and shrimp salad served with assorted crackers. The other day, I saw chicken salad in a bread bowl.

Broccoli Salad

4 cups chopped fresh broccoli

½ onion, chopped

½ pound grated cheese

1 cup red raisins or dried cranberries

1 cup mayonnaise

½ cup sugar

2 tablespoons vinegar

½ pound bacon

Cook bacon and crumble. Mix chopped broccoli, crumbled bacon and grated cheese in a bowl. Mix onion, mayonnaise, sugar and vinegar. Pour over broccoli mixture. Refrigerate several hours before serving.

Andy’s Note: I love this salad. Purple onion rings are really attractive in this salad.


Apple Snicker Salad

6-8 Granny Smith apples, cut into chunks (peel or not)

6 large snicker bars, cut into bite size pieces

1 jar marshmallow crème

8 ounces cream cheese, softened

8 ounces Cool Whip


Mix marshmallow crème, Cool Whip and cream cheese with a mixer. Add apples and snicker pieces. Mix well and refrigerate.

Andy’s Note: This is a real good, fun type recipe that is also a little different. I always decorate the top with red cherries and a few pecans during the holidays.

Pink “Stuff” Salad

1 can cherry pie filling

1 can Eagle Brand Milk

1 medium size can crushed pineapple, drained

1 (8 ounce sour cream)

1 large Cool Whip

1 tablespoon lemon juice

1 cup chopped pecans

Mix and chill!


Andy’s Note: This salad is delicious.

Happy cooking,


“Southern Cooking with Andy Bedwell” can be purchased at Alabama Gift Company on Broad and the Messenger on Rainbow Drive.

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