Barbecue Potato Salad

12 - 14 medium red potatoes
2 cups green beans, cut in 2" pieces
1 pkg. (16 oz.) sizzler sausages
1/2 medium red onion
1/2 lb. colby/Monterey Jack cheese
1 can (16 oz.) barbecue baked beans
1/4 cup sour cream
garnish shredded Italian six-cheese blend
Directions
Cut potatoes into cubes, unpeeled. Place in a single layer on
a microwave-safe dinner plate. Cover with plastic wrap and microwave
for 9 minutes on High. Uncover and set aside to cool. Repeat
procedure until all potatoes are cooked. Place green bean pieces in a
microwave-safe container, add 1 tbsp. water and microwave 6 minutes on
High. Drain, uncover and set aside to cool. To make salad: Place
sausages in a colander and rinse well. Dry on paper towels. Cut each
sausage in half and put into a large bowl. Slice red onion into very
thin slices and chop into small pieces. Add to bowl. Cut cheese into
small cubes and add to bowl. Add cooked potatoes and green beans to
bowl and toss lightly to mix. Place undrained beans into a bowl.
Using a potato masher, mash beans. You want beans to be mashed into
small pieces, not purred. Stir in sour cream and mix until blended.
Pour dressing mixture over salad mixture and mix well. Refrigerate at
least 2 hours to blend flavors. Spoon salad into shallow soup bowls
and garnish with shredded cheese. If desired, serve on a bed of lettuce.
Makes about 6 main-dish servings.

 

Lit'l Sizzler Barbecue Potato Salad

12-14 medium red potatoes
2 c. green beans, cut in 2-inch pieces
1 (16 oz.) pkg. Hilshire Farms Lil' Sizzlers sausages
1/2 medium red onion
1/2 lb. Colby/Jack cheese
1 (16 oz.) B&M Barbecue Baked Beans
1/4 c. sour cream
shredded Sargento Italian Six-Cheese Blend, for garnish

Cut potatoes into cubes (do not peel). Place in a single layer on a microwave-safe dinner plate. Cover with plastic wrap and microwave in a 700-watt oven for 9 minutes on high. Uncover and set aside to cool. Repeat procedure until all potatoes are cooked. Place green bean pieces in a microwave-safe container, add 1 tablespoon of water and microwave for 6 minutes on high in a 700-watt oven. Drain, uncover and set aside to cool.

To make the salad: Place the sausages in a colander and rinse well. Dry on paper towels. Cut each sausage in half and put into a large bowl. Slice the red onion into very thin slices and then chop into small pieces. Add to the bowl. Cut cheese into small cubes and add to the bowl. Add the cooked potatoes and green beans to the bowl and toss lightly to mix.

Place the undrained can of beans into a bowl. Using a potato masher, mash the beans. (You want the beans to be mashed into small pieces, not pureed.) Stir in the sour cream and mix until blended. Pour dressing mixture over the salad mixture and mix well. Refrigerate at least 2 hours to blend flavors. Spoon salad into shallow soup bowls and garnish with the shredded cheese. If desired, you can serve on a bed of lettuce. Makes about 6 main-dish servings.

Cook's note: Potatoes do not need to be cold before being added to salad.

Salmon and Tomato Salad



4 (4 oz. ea.) fresh or frozen skinless, boneless salmon fillets

1 tsp. sea salt or salt

2 lemons

1 cup cilantro leaves, chopped

4 cups (about 4 medium) tomatoes, chopped

1 cup sliced green onions OR 1 cup finely chopped red onion

1/4 cup white wine vinegar

Snipped fresh cilantro  



Thaw fish, if frozen; rinse and pat dry with paper towels. Halve each fillet

horizontally.



In a 2 quart square baking dish place half of the fish, leaving no space

between the pieces.

Sprinkle with 1/4 teaspoon of the salt. Thinly slice 1 of the lemons. Lay the

lemon slices and

1 cup cilantro leaves on the fish in baking dish. Top with remaining fish.



Sprinkle with 1/4 teaspoon of the salt. Add 2 tablespoons water to the bottom

of the dish.

Cover dish with waxed paper.



Microcook on 100 percent power (high) for 3-1/2 to 4-1/2 minutes or until

fish flakes easily when

tested with a fork, turning dish halfway through cooking if necessary. Cool

slightly. Transfer fish

to a serving platter. Cover with plastic wrap and chill 2 to 4 hours.



In a medium bowl combine tomatoes, onions, remaining 1/2 teaspoon salt, and

wine vinegar.

Toss gently to combine. Cover and chill while fish chills.



To serve, spoon tomato mixture next to fish. Cut remaining lemon in half;

squeeze over fish and

tomato mixture. Sprinkle with snipped fresh cilantro. Makes 8 side-dish

servings.



Makes 8 side dish servings.

Berry-Mandarin Tossed Salad

From Quick Cooking









"The recipe for this beautiful blend came from a local berry farm

some years ago," notes Linda Jo Wahlgren of Mt. Horeb, Wisconsin. "We

like to take the sweet and savory salad on picnics to accompany cold

chicken and a loaf of crusty bread."





INGREDIENTS



1/4 cup sugar



2 tablespoons cider vinegar



2 tablespoons honey



1-1/2 teaspoons lemon juice



1/2 teaspoon paprika



1/2 teaspoon ground mustard



1/2 teaspoon grated onion



1/4 teaspoon celery seed



Dash salt



1/3 cup vegetable oil



8 cups torn mixed salad greens



2 cups sliced fresh strawberries



1 can (11 ounces) mandarin orange, drained



1 medium sweet onion, sliced into rings



1/3 cup slivered almonds, toasted



4 bacon strips, cooked and crumbled



SERVINGS 12-14



CATEGORY Salads



METHOD Microwave



PREP 30 min.



TOTAL 30 min.







DIRECTIONS



In a 2-cup microwave-safe bowl, combine the first nine ingredients.

Microwave, uncovered, on high for 1-2 minutes; stir until sugar is

dissolved. Whisk in oil. Cover and refrigerate until serving.

In a salad bowl, combine the greens, strawberries, oranges,

onion, almonds and bacon. Drizzle with dressing and gently toss to

coat. Yield: 12-14 servings. Editor's Note: This recipe was tested in

a 1,100-watt microwave.