Broccoli salad
2 bunches broccoli
1 small chopped onion
1/2 cup sugar
10 slices turkey bacon
3/4 cup bleached raisins
1 cup mayonnaise
2 tsp.vinegar
sunflower seeds
1;Wash and cut broccoli into bite size pieces.Cook and crumble bacon.Mix ingredients togeather and refrigerate overnight.
Fresh Spinach Salad
1 bunch spinach
4 hard boiled eggs ,chopped
2 cans mandarin oranges
1/2 cup grated cheese
2 tsp.sugar
1 tsp.sesame seeds
3 tsp.rice vinegar
1 bunch green onions
1/2 lb.bacon,crumbled
slice olives
1/2 tsp.dried mustard
2 tsp.soy sauce
1/4 cup salad oil
1;Wash and drain spinach well.Cut onions crosswise and include tops.drain orange sections.
2;Prepare dressing by adding mustard,sugar ,soy,sesame seeds and vinegar.Shake well.
3;Combine salad ingredients with dressing just before serving.
Crab Louis Dressing
1 cup mayonnaise
1/4 cup catsup
1 tsp.horseradish
chopped olives
1/4 cup french dressing
1/2 tsp.chopped chives
1 tsp.worchetershire sauce
1;Mix all togeather and chill.
Corn Relish Salad
1 large can whole corn
4 ribs celery,diced
1 medium red onion,diced
1/2 cup sugar
1/2 cup salad oil
2 cans french green beans
1 large jar of pimento,diced
1 green pepper, diced
1/2 cup white vinegar
1 tsp.salt and pepper
1;Drain the beans,corn and pimentos.Make dressing by combining sugar,vinegar,oil and salt and pepper.Toss togeather.Let stand overnight.Stir before serving.
Pasta Salad
12 oz.cork screw colored pasta
1/2 red onion ,diced
4 oz.can sliced olives
1 large bottle Kraft Zesta Italian dressing
6 oz.stick pepperoni ,sliced
1 red and 1 green pepper ,diced
1 large jar artichoke hearts,diccd
1;cook pasta
mix everything togeather
marinate overnight
yummy
9 day slaw
3 lb.head cabbage
2 small onions
1 cup vinegar
1 tsp.salt
1 green bell pepper
1/2 cup sugar
1 cup salad oil
1 tsp.mustard
1;Chop cabbage,peppers and onions.
Mix in salt,sugar and mustard
Bring the oil and vinegar mixture to a boil,pour over cabbage while hot.
2;store in refrigerator..
The longer it stands the better it gets;;
Spaghetti Salad
1 lb. thin spaghetti,cooked
1 cup celery ,chopped
1 bottle Bernstein Italian Dressing
cooked shrimp,ham,crab or chicken
1 cup green onions ,chopped
1 cup mayonnaise
1;Mix spaghetti,dressing,onion and celery.
marinate overnight
2;Mix in desired mayonnaise and meat
serve
Cabbage Crunch Salad
1 Pkg.top ramen chicken noodles
2 tsp.sesame seeds
1/2 medium head cabbage
4 green onions with tops
1/3 cup oil
1/2 tsp.pepper
1/2 cup almonds sliced
2-3 chicken breasts
2 tsp.sugar
3 tsp.rice vinegar
1;Crumble noodles,mix with sesame seeds and almonds
toast at 350*for three minutes watching carefully so as not to burn.
Rmove and cool
2;Chop or finelly shred cabbage
Cook,debone and chop chicken.
Mix remaining ingredients with the noodle spice packet for the dressing.
3;Just before serving,combine the cabbage,onion and chicken.
Mix with dressing and top with toasted noodle mixture.
serves 6-8
Poppy Seed Salad Dressing
2 tsp.minced onion
1 cup vinegar
1/2 tsp.salt
2 1/2 tsp.poppy seeds
1/2 tsp.sugar
1 tsp.dried mustard
1 cup salad oil
1;Mix onion and sugar.In a blender which is running constantly combine all ingredients and serve.
Pineapple Cheese Salad
20 oz.crushed pineapple in juice
1/4 tsp.salt
1/2 cup non-fat mayonnaise
1 pkg.sugar free jello
1 1/3 cup lowfat cottage cheese
1/2 cup walnuts or grapenuts
1;Heat 1 1/4 cup water,add jello and salt,stir and cool.
2;Combine all ingredients with a mixer,process until smooth.
3;Pour into a mold and refrigerate several hours until solid.
4;NOTE:Non-fat cottage cheese could be used,but it makes the salad dry.
Thursday, May 28, 2009
In this hub you will find twenty of my favorite salad recipes,from my family's kitchen;
Corn and Rice
1/2 cup cherry tomatoes
2 cups cooked white rice,fresh
1/4 cup sliced scallion
3 teaspoons olive oil
2 tsp.soy sauce
1/2 tsp.prepared mustard
16 oz.whole canned corn
1/4 cup red bell pepper
2 oz.canned sliced olives
3 tsp.white wine vinegar
1 tsp.dried parsley
1/4tsp.garlic powder
1;Chop tomatoes into quarters.Mix tomatoes with corn,rice,pepper,scallion and olives.
2;In a covered jar mix remaining ingrediants and shake.Pour over rice mixture.Refrigerate overnight.Let stand at room temperature before serveing.
Marinated Zucchini Salad
8 cups qurtered and sliced zucchini
1/2 cup sugar
1/2 cup cideer vinegar
1/2 cup red or green bell pepper
2 tsp. chopped pimento if using green bell pepper
1 tsp.dehydrated onion
1/4 cup olive oil
1/2 cup white wine vinegar
1/2 cup chopped celery
1;Mix all ingredients togeater.Cover and refrigerate overnight before serving.
To serve,serve with a slotted spoon.
Corn and Rice
1/2 cup cherry tomatoes
2 cups cooked white rice,fresh
1/4 cup sliced scallion
3 teaspoons olive oil
2 tsp.soy sauce
1/2 tsp.prepared mustard
16 oz.whole canned corn
1/4 cup red bell pepper
2 oz.canned sliced olives
3 tsp.white wine vinegar
1 tsp.dried parsley
1/4tsp.garlic powder
1;Chop tomatoes into quarters.Mix tomatoes with corn,rice,pepper,scallion and olives.
2;In a covered jar mix remaining ingrediants and shake.Pour over rice mixture.Refrigerate overnight.Let stand at room temperature before serveing.
Marinated Zucchini Salad
8 cups qurtered and sliced zucchini
1/2 cup sugar
1/2 cup cideer vinegar
1/2 cup red or green bell pepper
2 tsp. chopped pimento if using green bell pepper
1 tsp.dehydrated onion
1/4 cup olive oil
1/2 cup white wine vinegar
1/2 cup chopped celery
1;Mix all ingredients togeater.Cover and refrigerate overnight before serving.
To serve,serve with a slotted spoon.
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