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Marinated Cucumber Salad
12 Cucumbers peeled, thinly sliced
1 lg Onion thinly sliced
1 Green pepper seeded deribbed, thinly sliced
2 C. Vinegar
1 C. Sugar
1 T. Salt
1 1/2 t. Pepper
1 Garlic clove or more to taste, peeled and quartered
Spear the garlic pieces on toothpicks. Combine all ingredients in a large bowl and marinate, covered in refrigerator for 3-7 days. Remove garlic before serving. Serves 12
NOTES : Plan this recipe ahead because it takes 3-7 days to marinate. |
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| Spinach Salad with Orange Dressing
6 naval oranges, chilled
4 cups spinach, trimmed
1 1/2 cups watercress
1 tablespoon pine nuts
1/3 cup minced shallot
2 cloves minced garlic (peeled)
5 tablespoons balsamic vinegar
2 teaspoons sherry vinegar
fresh ground black pepper to taste
Peel the oranges and remove the white pith. Over a bowl positioned to catch the juice, separate the segments of each orange from the membrane with a sharp knife, discarding the seeds and set them aside. Squeeze the residual juice from the membranes into the bowl and reserve. Combine the spinach and watercress in a mixing bowl. Put the pine nuts in a small saute pan and cook them over medium heat for about 6 minutes, shaking the pan occasionally, until the nuts are golden brown.
Transfer the pine nuts to a small bowl. Put the shallots, garlic, vinegars, and reserved orange juice into the saute pan. Bring to a boil over low heat. Stir in the he black pepper then pour the dressing over the spinach and watercress. Toss to coat. Arrange the mixture on salad plates, spoon orange segments atop each, and garnish with the pine nuts, and if you like, orange wheels. In the Kitchen with Rosie, by Rosie Daley | |
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| Southwest Salad
10 ounces ready to serve salad greens
15 ounces kernel corn, drained
15 ounces black beans, rinse, drain
1/2 cup ranch salad dressing
1/2 cup picante sauce
1 cup broken tortilla chips
1/2 cup shredded cheddar cheese
1/2 cup diced tomatoes
Place the greens in a large salad bowl. Top with corn and beans. In a small bowl, combine the salad dressing and picante sauce; spoon over vegetables. Sprinkle with tortilla chips, cheese and tomatoes. Serve immediately. Yield: 6 servings | |
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| Spring Salad
3 cups washed baby spinach leaves
3 cups washed and torn salad greens
1 cup sliced strawberries
2 kiwi fruit, peeled and sliced
1/4 cup sliced almonds
1/4 cup sliced mushrooms
1/4 cup snow pea pods
1/4 cup mandarin orange slices.
1 medium red onion, thinly sliced
Dressing:
1/4 cup orange juice
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon poppy seeds
Salt
Pepper
2 tablespoons olive oil
Toss together the spinach leaves, salad greens and other salad ingredients in a large bowl. for dressing, combine the orange juice, honey, mustard, poppy seeds and salt and pepper to taste in a small bowl until well mixed. Slowly drizzle in the olive oil, whisking constantly until the dressing is mixed. Toss the dressing with the salad or serve on the side.
Yield: 6 Servings | |
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| Seven Layer Salad
6 cups chopped lettuce
salt and pepper
6 hard-cooked eggs, sliced
2 cups frozen peas, thawed
8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
2 cups (8 ounces) shredded mild Cheddar cheese
1 cup mayonnaise
1 to 2 tablespoons sugar
1/4 cup sliced green onion with tops
paprika
Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
Serves 12 to 15. | |
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| Pineapple Easter Salad 1 (3 1/2 oz.) pkg. pistachio pudding
1 (16 oz.) container Cool Whip
1 small can crushed pineapple, drained
2 to 3 bananas Mix pistachio pudding and cool.
Whip gently.
Add drained pineapple to mixture.
Cut bananas into bite-size pieces and add immediately to salad. | |
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Twenty Four Hour Vegetable Salad
4 c iceberg lettuce
1 c mushrooms -- sliced
1 c frozen green peas -- thawed
1 c carrots -- sliced
3 whole hard-boiled egg whites -- sliced
6 slices fat-free turkey bacon -- cooked and crumbled
1/2 c fat-free cheddar cheese -- grated
3/4 c fat-free mayonnaise
1 1/2 tsps lemon juice, bottled
1/2 c fat-free cheddar cheese -- grated
Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables. Top with half cup cheddar cheese; set aside. In a mixing bowl, combine mayonnaise and lemon juice in a mixing bowl. Spread mixture over top of salad sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 24 hours. Before serving, toss to coat the vegetables. Serves 8. Adapted from Better Homes & Gardens, New Cookbook |
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Super Salad
1 head lettuce, shredded
1/2 cup diced celery
1/2 cup chopped green onions
1 can water chestnuts, sliced
2 packages frozen peas (10 oz each)
2 cups mayonnaise
1 tablespoon sugar
1/2 cup Parmesan cheese
1/2 pound bacon
5 hard boiled eggs, chopped
6 tomatoes cut into wedges
Layer lettuce, celery, green onion, water chestnuts and peas into large container. Spread with mayo and sprinkle with sugar and Parmesan. Refrigerate overnight. Fry, drain and crumble bacon. Add bacon, eggs and tomatoes just before serving. Mennonite Fellowship Meals |
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Spinach Salad with Blue Cheese and Bacon
1 tablespoon fresh lemon juice
3/4 teaspoon dijon mustard
3 tablespoons olive oil
1/2 pound fresh spinach (6 c. packed)
washed, stems discarded
1 cup thinly sliced fresh mushrooms
3 slices bacon, cooked, crumbled
1/2 cup thinly sliced red onion
1/2 cup crumbled blue cheese (or feta)
In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl combine the spinach, the mushrooms, the bacon, the onion, the blue cheese, and the dressing and toss the salad until it is combined well. Serves 2. |
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| Broccoli Waldorf Salad
Dressing:
2 Cups Mayonnaise (no substitutes, please)
1 Cup Sugar
6 Tablespoons Red Wine Vinegar
Whisk ingredients together until smooth. Store in a non-metallic container in the refrigerator at least 24 hours before use.
Salad:
6-8 stalks Broccoli, uncooked
2 Red Apples, firm fleshed
1 Cup Raisins
1 Cup Pecans, chopped
1/2 pound Bacon
Partially freeze bacon. Thinly slice across strips and fry until just done. Drain. Chop broccoli flowerets into bite-sized pieces; discard stalks. In a large bowl, combine broccoli, raisins, pecans, and bacon. This can be done several hours before serving and stored, covered, in the refrigerator. Just before serving, chop the apple (unpeeled) into bite-sized pieces. Add to the salad. Pour on about 3/4 of the dressing and toss well. Add additional dressing as desired and needed to lightly coat the salad. | |
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Crispy Oriental Salad
1 cup leaf lettuce, torn
1 cup Chinese cabbage, torn
1 cup bean sprouts
1/2 cup snow peas, trimmed
1/2 cup bamboo shoots, canned
1/4 cup thinly sliced carrot
1/4 cup thinly sliced celery
1/4 cup chopped broccoli
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons water
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger root
Combine all vegetables in large bowl. Toss to mix and set aside. Combine rest of ingredients for dressing in a blender or a small jar. Process briefly or shake well to combine. Pour over salad and toss to coat. Serve at once. Serves 4. | |
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| Broccoli Salad
1 pound broccoli slaw (sold in a bag in the produce department)
1 cup sunflower seeds
1 cup chopped onions
2 packages beef Ramen noodles
1/2 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
cayenne pepper (a few shakes)
In a large bowl, combine broccoli slaw, sunflower seeds, and chopped onions. Make dressing from the seasoning packets from the 2 packages beef Ramen noodles and pour dressing over salad; crumble the Ramen noodles and serve on top of each serving. | |
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Millionaire Salad
1 small package (3 ounces) cream cheese
3 tablespoons half-and-half
1/4 cup mayonnaise
2 tablespoons lemon juice
dash salt
2 tablespoons sugar
1 cup diced pineapple
1 can (about 11 ounces) mandarin orange sections, drained
1/2 cup halved maraschino cherries
1/2 cup green or red seedless grapes, halved
1/2 cup chopped pecans
1 cup miniature marshmallows
1 cup whipping cream, whipped
Combine cream cheese and 3 tablespoons whipping cream; add mayonnaise, lemon juice, salt, and sugar. Combine cream cheese mixture with fruit, pecans, and marshmallows. Fold whipped cream into fruit salad. Freeze this fruit salad in an 8-inch square pan.
Serves 8. |
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Bunny Salad
lettuce
1 can pear halves
whole cloves
almond halves
cottage cheese Put a lettuce leaf on a plate. Lay half a pear on lettuce flat side down. Place a clove on each side of the narrow part of the pear for eyes (2 cloves). Add two almond halves for the ears. Use 1 teaspoon cottage cheese for a tail. | |
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Cucumber Dill Sour Cream Salad
4 large cucumbers
1 tablespoon salt
2/3 cup sour cream
1 tablespoon oil
2 tablespoons wine vinegar
2 teaspoons dried dill
1/2 teaspoon sugar
salt and pepper to taste
Peel cucumbers, and slice as thin as you can. Sprinkle with salt, and toss in a colander. Let stand and drain at room temp for 1 hour. Rinse, and squeeze dry in several tea towels. Combine remaining ingredients. Stir in cukes. Chill well. |
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English Pea Salad
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
2 T. onion, chopped finely
1/4 teaspoon black pepper
2 cups small english peas, drained
1 cup sliced carrots, rinsed and drained
1/2 cup shredded cheddar cheese
1 hard boiled egg, chopped
In large bowl, combine mayonnaise, relish, onion and pepper. Add peas and carrot. Mix well to combine, then stir in cheese and egg. Cover and refrigerate at least 1 hour. Serves 6. |
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