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Salad Recipes
| 2 ears of corn |
| 1/2 pd green beans, (trimmed and cut into 1/4" pieces) |
| 1/2 pd wax beans, (trimmed and cut into 1/4" pieces) |
| 4 plum tomatoes, (seeded and cut into 1/4" pieces) |
| 1 small red bell pepper, (seeded, deveined, and cut into 1/4" pieces) |
| 1 small yellow bell pepper,(seeded, deveined, and cut into 1/4" pieces) |
| 1 small red onion, cut into 1/4" pieces |
| 1 English cucumber, (peeled seeded, and cut into 1/4" pieces) |
| 3/4 cup cilantro leaves |
| 1 med. jalapeno pepper, (seeded, deveined, and finely chopped) |
| 2 tbsp extra-virgin olive oil |
| 2 tbsp rice-wine vinegar |
| 2 tsp coarse salt |
| 1 tsp freshly ground pepper |
Prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn, and blanch until tender, about 6 min. Remove from water, and plunge immediately into ice bath. When corn is thoroughly cool, remove from ice bath, using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender, about 1 min. With a slotted spoon, remove from water, and plunge immediatly into ice bath. When beans are thoroughly cool, drain in colander. Add wax and green beans, tomatoes, and yellow pepper, onion, cucunber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, salt, and pepper. Stir to combine. Taste, and adjust for seasoning. Serve immediately. Serves 10-12. Thanks to Martha Stewart.
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| Dressing: |
| 1/2 cup red wine vinegar |
| 1 1/2 cups olive oil |
| 1/2 cup red wine |
| 2 tsp oregano |
| 1 tsp basil |
| 2 bay leaves |
| 1/2 tsp rosemary |
| 1/2 tsp salt |
| Salad: |
| 3 tomatoes, sliced |
| 1 medium red onoin, thinly sliced |
| 1 green pepper, sliced into rings |
| Bibb letuce |
| Croutons |
| Cooked, crumbled bacon |
| Freshly grated Romano cheese |
Thoroughly combine all dressing ingredients. In large bowl, layer tomatoes, onoins, peppers and cucumbers. Drizzle with dressing, Cover. Refrigerate 2-3 hrs. Drain. Garnish with croutons, bacon and cheese. Serves 8. Thanks to Melinda Sharrit.
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| 1 can refried beans |
| 1 jar picante sauce |
| 1 1/2 (8oz) pk cream cheese |
| Topping: |
| 1 cup lettuce, shredded |
| 1 cup monterey jack cheese, shredded |
| 1 green pepper, diced |
| 1 cup cheddar cheese, shredded |
| 1 red pepper, diced |
| 1 yellow pepper,diced |
| 1 tomato, chopped |
| 1/2 cup frozen corn, thawed |
| 1/2 cup black olives, sliced |
Spread refried beans in bottom of 9"x13" baking dish. In separate bowl, blend picante sauce and cream cheese and spread over top of beans. Add each topping to the cream cheese, refried bean mixture finishing with black olives. Chill before servings with tortilla chips.
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| 1 tsp dijon mustard |
| 1/2 tsp dried basil leaves |
| 1/3 cup prepared Italian salad dressing |
| 3 cups (6oz) bow tie pasta, uncooked |
| 20 pitted black olives |
| 16 cherry tomatoes |
| 1 med cucumber |
| 1/4 cup grated fresh parmesan cheese |
| salt and pepper if desired |
In 1 qt bowl, mix mustard and basil. Gradually add dressing until smooth. In large pan cook pasta according to package directions; drain in colander. Rinse with cold water and drain well. Place pasta in large mixing bowl. While pasta is cooking, prepare the vegerables. Cut olives in slices, and tomatoes in half. Cut cucumber in half lenthwise, remove the seeds. Place cucumber cut side down, remove thin strips of peel to create a striped effect. Cut cucumber halves crosswise into slices. Add olives, cherry tomatoes and cucumber to pasta. Pour dressing over pasta mixture and mix lightly. Add grated cheese and mix lightly. Cover and refrigerate 30-60 min.Add salt and pepper if desired. Makes 8 servings.
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| 3-4 cucumbers |
| 1 onion |
| 1 cup white vinegar |
| 1/4 cup sugar |
| salt and pepper |
| seasonings of your choice |
In medium size bowl, make a layer of sliced cucumbers, then lay 3-4 rings of onion on top, sprinkle with salt. Repeat layers, heeping in the center. Cover with a heavy plate or a plate with weight on it (I use a can). Leave out at room temp. for 5-6 hrs then drain. Mix together 1 cup white vinegar, sugar, what ever seasoning you prefer such as Cavenders greek seasoning or basil ect and pepper to taste. Refrigerate over night. Thanks to Ann Humphry.
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| 1 16oz pk Mixed Coleslaw |
| 5 Green Onions |
| 1/3 cup Toasted Sesame Seeds |
| 2-3 pkgs Ramin Noodles (not cooked-broken up) |
| 1/2 cup Toasted Slivered Almonds |
| 1 cup Salad Oil |
| 2-3 tbsp Sugar |
| 2 seasoning pks from Ramin Noodles |
Mix together first 5 ingredients, set aside. Dressing; mix the oil sugar and seasoning pks. Add to coleslaw about 1/2 to 1 hr before serving. We use chicken, beef or oriental flavors. Thanks to Claire Laperriere.
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| 4 skinless, boneless Chicken Breast |
| 1-2 stalks celery chopped fine |
| salt |
| pepper |
| pineapple tidbits (small can drained) |
| seedless grapes |
| almond sticks |
| curry powder |
| mayonnaise |
Boil chicken, add salt and pepper to water. Broil almond sticks till slightly brown, dice chicken Cut seedless grapes in half. Mix chicken, almonds, grapes, celery, and pineapple with mayonnaise (according to consistency you prefer) add curry powder, salt and pepper to taste (be careful not to add to much curry!!) This is great served on a bed of lettuce with potato chips and baked beans. Also on a crussant, pita bread or just with some club crackers. Thanks to Dorothy Yeagley.
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| 1 (12oz) pk tri-colored, spiral noodles |
| 1/2 cup green pepper, diced |
| 1/2 cup red pepper, diced |
| 1/2 stick pepperoni, diced |
| 5 baby carrots, diced |
| 1 small can sliced olives |
| 1/2 cup cheddar cheese, (cut in small chunks) |
| 8 cherry tomatoes, halved |
| 1 bottle Italian dressing |
Prepare noodles as directed on package. Drain and let cool. In large serving bowl, combine noodles and all remaining ingredients except dressing. Add desired amount of dressing and toss lightly to coat well. Cover and refrigerate 2-3 hrs before serving. Thanks to Summertime Cooking.
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| 1/2 head cabbage |
| 1/2 tsp salt |
| 1/2 tsp pepper |
| 1 pkg chicken flavor from Ramen noodles |
| 3 to 4 green onions |
| 3 tbsp vinegar |
| 1 small bag slivered almonds |
| 2 tbsp sugar |
| 1/2 cup oil |
Combine: sugar, salt, pepper, vinegar, oil and
1 pkg of seasoning from chicken flavor Ramen noodles. Bake slivered almonds at 350 for 10 minutes. Chop cabbage and onions. Break noodles & toss together. Combine almond, cabbage, onions, and noodles. Toss together. Shake dressing in small jar and pour over salad just before
serving.
Thanks to Sandy U.
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| 16 ounces potatoes, cooked, quartered |
| 6 bacon slices, crisply cooked, crumbled |
| 1/4 cup green bell pepper, seeded and chopped |
| 1/4 cup onion, chopped |
| 1/2 cup mayonnaise type salad dressing |
| 1/8 tsp. salt |
| 1/8 tsp. pepper |
| 1-1/2 tsp. grated Parmesan cheese |
Mix potatoes, bacon, green pepper and onion in large bowl. Add dressing, mix lightly. Season to taste with salt and pepper. Top with Parmesan. Refrigerate.
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| 2 pears |
| 2 apples, cored and chopped |
| 2 ripe bananas, sliced |
| 1 pint fresh strawberries, sliced |
| 3 cups seedless grapes |
| juice from 1/2 lemon |
| 8 ounces fat-free strawberry cream cheese |
| 1/2 cup packed light brown sugar |
| 2 teaspoons vanilla extract |
| 1/2 tablespoon ground cinnamon |
| 1 cup fat-free pretzels, broken |
Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss. Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzels. Fold together. Serve immediately with a dollop of lite whipped topping or refrigerate until chilled. Serves 8.
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| 1/2 cup salad oil |
| 2 tbsp vinegar |
| 2 tbsp lemon juice |
| 2 tsp sugar |
| 1/2 tsp salt |
| 1/2 tsp paprika |
| 1/2 tsp dry mustard |
| Dash of cayenne pepper |
Whisk all together and serve over salad. Thanks to Angela Ross and Pam Shover.
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| 1 garlic clove, minced or pressed |
| 6 oz. bleu cheese |
| 1 1/2 cups sour cream |
| 1/2 tsp salt |
| 1/4 tsp black pepper |
| 2 tbsp fresh lemon juice |
| 1/2 cup milk |
Put all the ingredients except 1/3 of the blue cheese in a blender or food processor. Blend to a smooth, creamy consistency. Crumble the remaining blue cheese & stir it into the dressing. Refrigerated & tightly covered, Blue Cheese Dressing will stay fresh for 4 or 5 days. Yields 2 1/2 cups. Thanks to Angela Ross and The Moosewood Restaurant.
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| 3 tbsp plain nonfat yogurt |
| 3 tbsp Canola oil |
| 1 1/2 tbsp drained prepared horseradish |
| 1 tbsp white vinegar |
| 1 tsp Dijon-style mustard |
| Salt & pepper to taste |
Place all ingredients in a jar with a tight-fitting lid, & shake them until they are well combined & creamy. Thanks to Angela Ross and Jane Brody.
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| 4-5 cloves garlic, sliced |
| 3-4 anchovy fillets (optional) |
| 2 tsp Dijon mustard |
| 1 cup fresh lemon juice (about 4 lemons) |
| 1 cup extra-virgin olive oil |
| 2 tsp kosher salt |
| 1 tsp black pepper |
| 1 tsp black pepper |
Place garlic & anchovy, if using, in a blender or food processor. Process until well chopped. Add remaining ingredients & blend until emulsified. Refrigerate up to two weeks. Thanks to Angela Ross and Delicious Living.
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| 1 sm. bag small shell noodles |
| 1 can tuna, drained |
| 2 stalks celery, diced |
| 1/2 sm. red onion, diced |
| 1 cup miracle whip |
| 2 tbsp mustard |
Cook the small shell noodles according to directions, drain & let cool. Then combine all ingredients in a large bowl, mix thoroughly. Add more miracle whip if too dry.
Thanks to Angela Ross and Ali True.
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| 1 Bag Spinach Salad Mix |
| 6-8 Strawberries Sliced |
| 1/2 cup Oceanspray craisins (Cherry Flavor) |
| 1/4 cup Sunkist Almonds (Bacon Cheddar Flavor) |
| Raspberry Vinaigrette Salad Dressing |
Toss spinach, sliced strawberries,craisins and almonds together (you can substitute plain pecans or almonds). Add dressing to taste. Thanks to Ty Laperriere.
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| 2 cans sweet baby peas, drained |
| 4 boiled eggs, chopped |
| 1/2 small sweet onion, chopped |
| 1/2 cup mayonnaise |
In serving bowl add peas (make sure to drain them) then add chopped eggs and onion. Gently stir in mayonnaise. If you like you can reserve 1 egg, slice and decorate the top of the salad. This is one of my recipes to share with you!
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| 1 can Lesueur peas |
| 1 can French style green beans |
| 1 can Shoe peg corn |
| 1 cup red onion (chopped) |
| 1 cup green pepper (chopped) |
| 1 cup celery (chopped) |
| 1 cup sugar |
| 3/4 cup white wine vinegar |
| 1/2 cup olive oil |
Drain all cans of vegetables. Boil sugar vinegar and olive oil, pour over veggies. Keeps for 2 weeks. Thanks to Karen.
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| Salad ingredients: |
| 1/2 head iceberg lettuce |
| 2 ripe tomatoes, cut in eighths |
| 1/2 cup Swiss chees, cut in julienne strips |
| 1/2 cup ham, cut in julienne strips (or turkey or shrimp) |
| 1/4 cup green Spanish olives |
| 1 tsp grated Romano cheese |
| Salad Dressing Ingredients: |
| 1/8 cup white wine vinegar |
| 1/2 cup extra-virgin Spanish olive oil |
| 4 garlic cloves, minced |
| 1 tsp Worcestershire sauce |
| Salt and pepper to taste |
| 1 tsp oregano |
| 2 tsp lemon juice |
Preparation:Toss together all salad ingredients in a bowl, except Romano cheese.
Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.
Add dressing to salad and toss well. Add Romano cheese and toss one more time,
Serves 4. Thanks to Bessie Nidell.
| 10-12 Chicken strip tenderloins |
| Salad mix (lettuce) |
| dressing of your choice (Ranch) |
| 5 eggs boiled and cut for salad |
| Onions cut for salad |
| Tomatoes cut for salad |
| 1 1/2 cups Flour |
| Monteray seasoning for steak |
| shredded chesse cheddar, parmasean, monteray |
| Mushrooms |
| 2 eggs beaten |
| 1 Tbsp milk |
| 1 Tbsp butter |
| 1 clove fresh garlic pressed |
Boil 5 eggs and cool. Dip chicken strips in beaten egg and milk mixture, then in flour. Season them with monteray seasoning, then deep fry until done approx 5 minutes. Prepare salad mix including tomatoes, onions, cheese. Saute Mushrooms in garlic and butter. Combine boiled eggs, salad mix, mushrooms and chicken cut to desired size. Add dressing of choice. Feeds up to 5 people. Thanks to Angela Langley.
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| 1 cup olive oil |
| 1 1/2 cup lemon juice |
| 8 ounces of egg beaters |
| 10 cloves of garlic smashed |
| 1 tablespoon of worchestershire sauce |
| At least 2 cups of parmesan cheese |
Put all ingredients into blender except cheese. Add cheese at end. Add enough to make it fairly thick. It will thicken more in refrigerator. Store in refrigerator. Great with romaine lettuce and either cooked shrimp or chicken. Artichoke hearts are also good with it. Thanks to Elizabeth Jane Thomas.
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| 1 large bunch broccoli (3 heads) |
| 2 or 3 tomatoes |
| 1 large onion |
| 1 large green pepper |
| 1 cucumber |
| 1 can water chestnuts |
| 1 can pitted ripe olives |
| 1 (8 oz.) bottle Italian Dressing |
Broccoli SaladChop vegetables. Toss with salad dressing. One of our neighbors gave us her family's published cookbook. Found this recipe in the cookbook and prepared it for Thanksgiving dinner. It was a good addition to our menu that year. Enjoy! Thanks to Nancy Carol Elder.
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| 1 head of broccoli or bag already cut |
| 1/2 lb cooked bacon |
| 2 Tbsp chopped sweet onion |
| 1/2 cup golden raisins |
| 4 oz shredded cheddar cheese |
| 1/2 cup seedless red grapes (cut in halves) |
| Dressing: |
| 1 cup mayonnaise |
| 1/4 cup sugar or less (to taste) |
| 3 Tbsp cidar vinegar |
Mix broccoli, bacon, onion, raisins and cheese together. Then mix dressing ingredients in a seperate bowl. Pour dressing over salad ingredients and mix well. Place grape halves on top. NOTE: You can mix everything the day before a get together and then mix and add dressing right before you are ready to serve. Serves 4. Thanks to Marilyn Krick.
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| 1 lb. box Rigatoni noodles |
| 1/2 green pepper, chopped |
| 2 cups celery, chopped |
| 1/4 cup onion, diced |
| 8 oz. jar stuffed green olives |
| 1/2 cup Parmesan cheese |
| 1/2 tsp. oregano |
| About 20 small round slices of pepperoni |
| 16 oz. bottle of Italian salad dressing, any brand |
While noodles are boiling, put all other ingredients in a large bowl. Drain noodles and cool slightly with cold water. Add to bowl, fold together with rubber spatula and refrigerate 2-3 hrs. or overnight. Before serving, stir again. Serves 12.
Thanks to Linda Nelson
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