Chicken/Beef/Seafood
Roasted Shrimp And Veggie Salad
1 cup cherry tomatoes, sliced
1 cup carrots, shredded
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 pound shrimp
Olive oil
Chili powder
Oregano
Salt
Pepper
Lime juice
Large handful of mixed greens
Chili Lime Vinaigrette Dressing:
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
Salt, to taste
Pepper, to taste
Preheat oven to 400°F/200°C.
Add cut vegetables to a baking sheet lined with parchment paper. Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer. Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
Mix dressing ingredients together in a small bowl.
In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
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Crunchy Asian Chicken Salad with Edamame and Sesame
1/4 cup rice wine vinegar
1 tablespoon low-sodium soy sauce
3 tablespoons toasted sesame oil
2 tablespoons canola oil
1 teaspoon sugar
Salad:
2 1/2 cups cooked and shredded chicken
1 1/2 cups frozen shelled edamame, thawed
2 medium carrot, peeled and cut into matchsticks
1/2 European style cucumber, thinly sliced into half moons
2 tablespoons toasted sesame seeds
In a large bowl, whisk together the vinegar, soy sauce, sesame oil, canola oil and sugar until combined. Add the chicken, edamame, carrot and cucumber and toss to coat with the dressing. Sprinkle with sesame seeds and serve.
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Light Chinese Chicken Salad
1/4 cup water
3 tablespoons rice wine vinegar or
white wine vinegar
1 tablespoon sesame tahini
1 tablespoon reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons finely chopped benishoga (pickled ginger), drained, or 1 teaspoon grated gingerroot
1 clove garlic, minced
1/8 teaspoon pepper
4 cups shredded Chinese (napa)cabbage or lettuce
2 cups shredded cooked chicken or turkey
1 cup carrots cut into julienne strips
1 cup pea pods, halved lengthwise
1 cup seeded cucumber cut into julienne strips
1 cup red sweet pepepr cut into julienne strips
1/2 cup sliced green onions
1 3-ounce package low-fat ramen noodles
For dressing, in blender container or food processor bowl combine water, vinegar, tahini, soy sauce, sugar, beni shoga or gingerroot, garlic,and pepper. Cover and blend or process until smooth. Set aside.
In a large salad bowl toss together cabbage or lettuce, chicken or turkey, carrots, pea pods, cucumber, sweet pepper, and onions. Remove seasoning mix from ramen noodle package; save for another use. With hands, break noodles over salad. Pour dressing over salad and toss gently to mix. Serve immediately. Makes 4 main-dish servings.
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Fresh Crab and Mango Salad
8 ounces lump crab meat, picked through for shells
1 tablespoon canola oil
1 tablespoon rice wine vinegar
1 lemon, juiced
1 avocado, diced
1 mango, diced
3 tablespoons mint, torn
3 scallions, thinly sliced on a bias
Kosher salt
Freshly cracked black pepper
In a large bowl, whisk together canola, vinegar and lemon juice. Toss crab, avocado, mango with dressing. Gently stir until coated with the dressing and then lightly toss in mint and scallions. Season with salt and pepper to taste.
Serve alone, in a lettuce cup or with crackers, toast points or chips.
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Tofu Shirataki Sesame Ginger Salad
3 (8 oz) pkgs of House Foods Tofu Shirataki Spaghetti Shaped
½ cup green cabbage
½ cup red cabbage
½ cup carrot matchsticks
¼ cup mint leaves
¼ cup cilantro
½ cup of spinach
1 ½ tsp. sesame seeds
1 ½ tbsp. fresh ginger, peeled
2 tbsp. vinegar
2 ½ tbsp. sugar
2 tbsp. soy sauce
2 tsp. sesame oil
Rinse and drain Tofu Shirataki noodles well. Pat dry using paper towels. Put in a microwave-safe bowl and heat in microwave for 1 minute. Drain excess liquid and pat dry. Cut noodles to manageable size.
Place all dressing ingredients in a blender except for the oil and process just until smooth. Add the oil and continue processing just until well blended. Set aside.
Combine noodles with dressing and toss several times. Set aside for at least 30 minutes for noodles to absorb flavors.
To assemble salad, add cabbage, carrots, mint and cilantro to noodle mixture and toss gently. Add mesclun and toss gently again. Garnish with sesame seeds and serve.
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Cabbage Salad with Chicken
½ head cabbage, shredded
2 green onions, chopped
2 chicken breasts, cooked and cubed
2 tbl. sesame seeds
½ cup sliced almonds
1 tbl. oil
1 pkg. chicken-flavored ramen noodles, uncooked
½ cup oil
3 tbl. rice vinegar
2 tbl. sugar
1 tsp. salt
½ tsp. pepper
In a large serving, bowl combine
the cabbage, onion, and cubed chicken.
Set aside.
In a skillet toast the sesame seeds,
ramen noodles and almonds
in 1 tbl. of oil over medium heat.
In a small bowl blend
the envelope of ramen seasoning,½ cup oil, vinegar, sugar, salt, and pepper.
Add the ramen noodles, nuts, seeds,
and dressing to the cabbage mixture
just before serving. Toss well. Makes 4 servings.
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Chicken Berry Salad
1 pound skinless, boneless chicken breast halves - grilled and cut into bite size pieces
3/4 ounce package honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
8 cups chopped assorted lettuce greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 (10 ounce) package sugar snap peas
1/2 cup toasted pecans
In a medium bowl, prepare the dressing according to package directions, using vinegar and oil and substituting orange juice for the water; set aside.
In a large bowl combine the chicken, lettuce greens, strawberries, blueberries, raspberries, peas and pecans. Add prepared dressing and toss to coat; serve.
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Chutney Chicken Salad
4 cups coarsely chopped cooked chicken breast
2 cups diagonally sliced celery
4 green onions with tops, diced
1-5 oz. can sliced water chestnuts, drained
In a large bowl,
combine above ingredients and mix well.
Dressing:
1 cup mayonnaise
1/4 to 1/2 cup mango chutney
1/4 cup fresh lime juice
2 teaspoons grated lime peel
1 tsp curry powder
1/2 tsp salt
Combine dressing ingredients and whisk until well blended.
Pour dressing over chicken mixture and toss to coat well.
Line large salad bowl or individual plates with lettuce.
Mound chicken salad on lettuce.
Garnish with bacon bits and
chopped almonds or macadamia nuts.
Surround outer edge with avocado slices.
Serves 8 (about 3/4 cup servings)
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Hot Chicken Salad
[Lighter version in ( )]
4 Cups Diced Cooked Chicken
3/4 Cup Mayonnaise (Lite/No-Fat)
3/4 Cup Cream Chicken Soup (Lite)
2 C. Chopped Celery
4 Hard Cooked Eggs
1 Tsp. Salt
1 Tsp. Finely Chopped Onion
2 Tbl. Lemon Juice
1 Cup Crushed Potato Chips (Reduced Fat Chips)
2/3 Cup Shredded Sharp (Low Fat Cheese)
Cheddar Cheese (Low Fat)
1/4 Cup Slivered Almonds
Mix first 8 ingredients.
Put in large shallow pan (1½ quarts).
Combine chips, cheese
and almonds and sprinkle on top.
Chill several hours or overnight.
Bake 25 minutes @ 400°F.
Excellent the next day.
From My Aunt Frannie - ref:7/11/99
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Maifun Chicken Salad
1 pkg. Maifun Rice Sticks
1-2 c. salad oil
Dressing:
½ tsp. mustard
2 tbl. sugar
2 tsp. soy sauce
1 tbl. sesame oil
1/4 c. salad oil
3 tbl. rice vinegar
1 cup cooked chicken
1 head lettuce
Heat salad oil in deep pan.
Break maifun into 3" pieces, place in hot oil until they puff.
Drain on paper towels.
Dressing: Combine dressing ingredients in jar and shake.
Shred lettuce in bowl, shred or cube cold chicken in bowl & top with Maifun.
Pour prepared dressing over and toss.
Serve immediately.
Pecan Crusted Chicken Tenders and Salad
Vegetable oil
1-2# Chicken tenders
Salt and pepper
1 cup flour
2 eggs, beaten with a splash of milk
1 cup plain bread crumbs
1 cup pecans, finely chopped in processor
1/2 tsp. nutmeg
Zest of 1 orange
Dressing:
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
Juice of 1 navel orange
1/4 cup extra virgin olive oil
3 hearts of romaine lettuce, shredded
6 radishes, thinly cup
6 scallions, chopped on an angle
Salt and pepper to taste
Heat 2" of oil over medium heat in skillet.
Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in one, eggs with milk in second.
In the third dish, combine bread crumbs with ground pecans, nutmeg, and orange zest. Coat tenders in batches in flour, egg, bread crumbs with pecans.
Fry tenders in small batches, 6-7 min. and drain them on paper towels.
For dressing, combine maple syrup, barbecue sauce and orange juice in bowl. Toss with 3/4 of the dressing. Season with salt and pepper to taste.
Top with pecan-crusted chicken tenders and drizzle remaining dressing over top. From:
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Seared Ahi Salad
16 oz. fresh Ahi steak
black sesame seeds
4 tsp. vegetable oil
1 head romaine lettuce, chopped
8 slices avocado
8 slices fresh tomato
1 cup Caesar salad dressing
4 tb. grated parmesan cheese
Coat Ahi with sesame seeds. Cover bottom of heavy skillet with vegetable oil.
Heat on medium-high. When oil is hot, sear Ahi steak
for approximately 30 seconds on each side.
Remove, let cool and slice into strips.
Mix together lettuce and dressing.
Place salad on serving plate and top with Ahi strips,
avocado slices, tomato slices and Parmesan cheese.
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Seven-Layer Chinese Chicken Salad
Salad:
5 cups shredded romaine lettuce
1 (3-oz.) pkg. oriental-flavor ramen noodle soup mix
2 cups diced cooked chicken
1 (11-oz.) can Green Giant® White Shoepeg Corn, drained
1 large tomato, diced
2 green onions, sliced
1/2 cup coarsely chopped unsalted dry-roasted peanuts
Dressing:
2 tablespoons sugar
1 teaspoon salt
3/4 teaspoon grated gingerroot
1/2 teaspoon pepper
1/4 cup oil
3 tablespoons vinegar
Arrange romaine in bottom of large (3-quart) clear glass serving bowl. Discard seasoning packet from soup mix; coarsely crush noodles. Layer noodles and all remaining salad ingredients, in order listed, over romaine. In small jar with tight-fitting lid, combine all dressing ingredients. Shake until well blended. Pour over salad. Serve immediately.
5 (2-cup) servings
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Thai Seafood Yum
Sauce:
1/3 cup fresh Lime juice
2 teaspoons Sugar
2 tablespoons Asian fish sauce
2 tablespoons chopped fresh Cilantro
Fish:
1 fresh Chili, seeded and minced
1 teaspoon Oil
1/2 lb. shelled deveined medium Shrimp
1/2 lb. Chicken or Scallops (I use chicken)
3/4 cup sliced red Onions
Salad Bed:
4 cups mixed salad greens
2 Tomatoes thinly sliced
(Alternative: I have been serving over brown rice )
Whisk together the lime juice, sugar, fish sauce, and cilantro in a large bowl set aside.
In a skillet, sauté chili in oil, about one minute, add the shrimp; add the chicken or scallops. When shrimp and chicken are cooked, you can pour in the sauce mixture. Add the red onions to the seafood and toss to coat everything.
Arrange the greens to cover a serving platter, mound the seafood in the center and decorate the edge with the tomatoes.
I just have been serving this over rice to make it more of a dinner entree. When you serve it over the salad, it is more like a side dish.
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Gelatin/Molds
Mimosa Fruit Salad
3 cups boiling water
2 pkg. (8-serving size each) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
4 cups cold club soda or cold seltzer
1 can (11 oz.) mandarin orange segments, drained
2 cups sliced strawberries
Stir Boiling Water Into Dry Gelatin Mix In Large Bowl At Least 2 Min. Until Completely Dissolved. Stir In Club Soda. Refrigerate 1-1/2 Hours Or Until Thickened (Spoon Drawn Through Leaves Definite Impression).
Stir In Oranges And Strawberries. Pour Into 9X5-Inch Loaf Pan Sprayed With Cooking Spray.
Refrigerate 4 Hours Or Until Firm. Remove From Loaf Pan. Store Leftover Gelatin In Refrigerator.
How to Unmold Gelatin
Dip mold in warm water for about 15 sec. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert plate and mold; holding mold and plate together, shaking slightly to loosen. Gently remove mold and center gelatin on plate.
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Eggnog Ring
1 package lemon jello
1 cup boiling water
1/4 cup cold water
1/4 tsp. rum extract
1/4 cup eggnog, can
1 can mandarin oranges
1 can pears
1 package cherry jello
1 ½ cup pecans
Dissolve lemon jello in 1 cup boiling water.
Add 1/4 cup cold water and extract.
Measure 3/4 cup jello, add eggnog.
Pour into a 6 cup ring mold.
Chill until set, but not firm, about 25 min.
Drain fruits, measuring syrup.
Add water to syrup to make 3/4 cup. Dice the pears.
Dissolve cherry flavor jello in 1 cup boiling water.
Add measured liquid and the remaining lemon jello.
Chill until thickened.
Add pears and spoon into mold over eggnog jello mixture.
Arrange oranges in jello near edge of mold, pressing down lightly.
Chill until firm.
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Strawberry Salad
2 cup boiling water
3 small packages strawberry jello
1 1/2 up cold water
1 package frozen strawberries
1 can medium crushed pineapple (do not drain)
3 mashed bananas
1 pint sour cream
Combine everything above except sour cream.
Put 1/2 mixture in mold and chill;
when firm spread with sour cream.
Then add remaining mixture and chill.
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Potato/Rice/Pasta
Avocado Quinoa Salad
1 1/2 cups cooked quinoa, red or tricolor
8 ounces haas avocado, from 2 small, diced
juice of 1 lime
1 ripe beefsteak or heirloom tomato, diced
2 mini cucumbers, diced
1/3 cup chopped cilantro
1/3 cup chopped red onion
1 jalapeño, sliced thin with seeds
1 teaspoon extra virgin olive oil
1/4 teaspoon kosher salt, plus more to taste
Combine all the ingredients together in a bowl and eat right away.
Taste for salt and lime juice, and adjust as needed.
If meal prepping, combine all the ingredients except for the avocado, and add when ready to eat.
Multiply the recipe for more servings
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Tortellini Pesto Salad
1 pkg. Three cheese tortellini, frozen
1 jar pesto
1 jar or less sun dried tomatoes
Salt and pepper to taste
Cook the pasta. Drain. Coat with oil then add pesto and tomatoes. Chill and serve.
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Taco Pasta Salad
1 package (16 ounces) spiral pasta
1 pound ground beef
3/4 cup water
1 envelope taco seasoning
2 cups (8 ounces) shredded cheddar cheese
1 large green pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
Cover and refrigerate for at least 1 hour.
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5-Star Orzo Salad
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
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Warm Quinoa Salad with Edamame & Tarragon
1 cup quinoa, (see Note)
2 cups vegetable broth
2 cups frozen shelled edamame, thawed (10 ounces)
1 tablespoon freshly grated lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
1/4 cup chopped walnuts, preferably toasted (see Cooking Tip)
Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.
Notes: Quinoa is a delicately flavored grain that was a staple in the ancient Incas' diet. It is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.
Cooking Tip: To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.
Source: Andy Miller
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Quinoa Salad with Corn and Peppers(WW)
Points Plus =4 points per serving
1 cup uncooked quinoa
1 med. corn on the cob, kernels removed
1/2 red pepper, diced
1/2 yellow pepper, diced
2 tbsp. fresh lemon juice
1 1/2 tbsp. orange zest
1/3 c.
freshly squeezed orange juice
1 tsp. canola oil
1/4 tsp. salt
1/8 tsp.
black pepper
2 tbsp. chopped almonds, toasted
Boil 2 cups water over mend.-hi heat. Add quinoa and simmer, covered, for 15 min.; cool to room temp.
Stir corn, peppers, lemon juice, orange zest and juice, oil, salt and pepper into quinoa. Transfer to a serving bowl; sprinkle with almonds and serve. Yields: 3/4 cup per serving.
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Kathy's Rice Salad
Left over cooked rice
Frozen peas
Chopped celery
Mayonnaise
Salt and pepper
Hot shot pepper
Finely chopped shallot (optional)
Place frozen peas in microwave for 30 seconds and drain. Mix everything into a bowl. Chill and serve.
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Kartoffelsalat (German Potato Salad)
4 slices Bacon
1 can Condensed Chicken Broth (10-oz) -- undiluted
1/2 cup Onion -- chopped
1/4 cup Celery -- chopped
3 tablespoons Cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon Salt
1/8 teaspoon Pepper
5 cups Potatoes -- cubed
1 cup Sour Cream
2 tablespoons Parsley -- chopped
In large skillet, cook bacon until browned and crisp; reserve fat and
drain bacon on paper towels; crumble and set aside. Add the next 7
ingrdients to skillet; mix well. Add potatoes; bring to boil; lower heat
and simmer 25 minutes. Let sit 30 minutes. Stir in sour cream, parsley
and bacon; toss well. Serve immediately or at room temperature.
Serves: 4,
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Kathy's Potato Salad
5# potatoes, boiled
1 onion, chopped fine
1 green pepper, chopped fine
Several stalks celery, chopped, (leaves too)
2 boiled eggs
2 or 3 tbl. sweet relish
Salt
Pepper
Chili pepper
Mayonnaise
Cut up potatoes in large bowl. Add chopped eggs, onion, pepper, celery, relish and seasonings. Mix with mayonnaise. When ready to serve, add more mayo if necessary.
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Orzo Salad
1 ½ cups dry orzo pasta
2 cups cherry tomatoes, halved
1 pound fresh green beans
2 cups cut up romaine (optional )
1 can corn, drained
1 can chicken or tuna, drained (optional)
1 cup feta cheese (optional)
Cook orzo pasta until barely tender, about 8-10 minutes Drain & rinse in cold water. Drain well.
Cut green beans in 2-3 inch pieces & cook until tender, about 3-5 minutes. Rinse in cold water & drain.
In a large wide bowl, mix orzo with ½ cup dressing. Add salt and pepper to taste. Spread level.
This can be done the day before.
Layer green beans, lettuce, corn, tomatoes and feta. Cover and chill.
Shortly before serving, pour approximately 3/4 cup of dressing over salad and mix gently to blend.
Use balsamic dressing or make the following:
1/4 cup white wine vinegar
½ cup minced onion
1/4 cup balsamic vinegar
2 T. Dijon mustand
½ cup olive oil
2 T. Fresh or 2 tsp dried basil or tarragon
Whisk together in small bowl, season to taste.
Refrigerate until ready to use.
Serves lots. Source: Marcia Kebel
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Black Bean and Couscous Salad
1 tsp. dried mint, crumbled
2 tbsp. orange juice
2 tbsp. champange vinegar
1/2 tsp. cumin
1/4 tsp. dry mustard
1/4 cup olive oil
Salt and pepper to taste
1 15-1/2 oz. can black beans, drained and rinsed
1 16oz. can corn (optional)
1 each, red and yellow bell pepper, seeded and chopped
3 scallions, sliced into rings
1-1/2 cups cooked couscous
Combine dried mint with orange juice and vinegar. Let sit for a few minutes to soften.
Whisk mint, orange juice,vinegar, cumin,and mustard in bowl. Add olive oil, salt and pepper.
In large bowl, combine beans, corn, peppers, scallions,and couscous. Toss with dressing and serve.
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Curry-Rice Salad
1 pkg. rice pilaf, prepared as directed
1 cup chopped cooked chicken breast
½ cup diced red pepper
½ cup diced celery
½ cup diced onion
1/4 cup toasted, chopped nuts
1/4 cup mayonnaise
1 tbl. marinade from bottled artichokes
curry powder to taste
Salt & pepper to taste
Toss chicken, rice, veggies, and nuts together in a large bowl.
Mix remaining ingredients together, stir into rice mixture.
You may desire more or less dressing, mix accordingly.
This is a dish you prepare by taste, be creative,
add whatever you like and enjoy!
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Dublin Potato Salad
3 large white potatoes
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seed
3/4 teaspoon salt, div.
2 cups finely shredded cabbage
12 ounce can corned beef or left over corned beef
1/4 cup chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise
1/4 cup milk
Cover potatoes in lightly salted water and boil until tender.
Drain, peel and cube.
Combine vinegar, sugar, celery seed,
mustard seed and ½ tsp. salt;
drizzle over still-warm potatoes.
Cover and chill.
Just before service gently fold in
cabbage, corned beef, pickle and onion.
Combine mayo, milk and remaining 1/4 tsp. salt;
pour over salad.
Gently toss.
Serve in cabbage-lined bowl.
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Endive Potato Salad
5 potatoes
½ pound bacon, fried & crumbled
2 tbl. bacon drippings
Salt
2 cup torn crisp endive
1/4 cup mayo
1 tbl. vinegar
1 tbl. milk
Cook potatoes in salted water. Drain, peel and cut up. Add bacon, drippings, salt and 1 cup of endive. Combine mayo, vinegar and milk; gently stir into potato mixture. Just before serving add 2nd cup of endive.
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Greek Macaroni Salad
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
4 ounces black olives
12 ounces sliced pepperoni sausage, each slice cut in half
2 1/2 cups cooked macaroni
In a large bowl, whisk together oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, vegetables, cheese, olives, and pepperoni; toss until all ingredients are well coated. Cover, and chill 2 hours or overnight.
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Hot German Potato Salad
10 slices bacon
½ cup chopped onion
2 tbl. flour
2 tbl. sugar
½ tsp. salt
Pepper
1 tsp. celery seed
½ c. vinegar
8 potatoes (boiled and sliced)
Parsley & pimento
Cook bacon until crisp; drain and crumble, reserving 1/4 c. fat. Cook onion in fat until tender. Blend in flour, sugar, salt, celery seed and dash of pepper; add vinegar and 1 c. water; cook and stir until thickened and bubbly. Add bacon and potatoes. Heat thoroughly, tossing lightly. Garnish with parsley and pimento.
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Kathy's Macaroni Salad
1 cup elbow macaroni, cooked
1 onion, chopped
1 green pepper, chopped
Several stalks celery, chopped (leaves, too)
Carrots, diced
2 boiled eggs
Several green olives, chopped
Salt
Pepper
Chili pepper
Mayonnaise
Tuna (optional)
Combine all ingredients and mix well. Before serving add more mayo.
Makes about 4 cups salad.
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Mary's Rainbow Pasta Salad
2 cups rainbow pasta, cooked
1/2 cup sun dried tomatoes
1 cup diced raw carrots
1/2 cup coarsley chopped black olives
1 can artichokes, chopped
1/2 cup parmesan cheese
1/2 cup red (Bermuda) onion, chopped
1/4 cup fresh parsley, chopped
Salt and Pepper, to taste
Favorite Italian salad dressing
After cooking pasta, place in large bowl. Mix in rest of ingredients. Make the night before and refrigerate. Toss before serving.
Note: Change quantities according to number of guests. I like Bernstein's Fantastico Salad Dressing. If using this brand, eliminate the parmesan cheese in the recipe.
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Spaghetti Salad
1 jar Progresso pepper salad
1# spaghetti
½# Genoa salami
½# ham
½# pepperoni
½# mozzarella cheese
½# cheddar
1/4# provolone
1/4 cup parmesan
½# tomatoes, diced
½ cup onion, diced
1 yellow squash, sliced
1 green squash, sliced
1 pepper, diced
Black olives
1 bottle Italian dressing
Mix together and chill.
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Sweet Potato Salad
4-5 sweet potatoes
1 cup celery, chopped
1/4 cup green onion, chopped
1 can mandarin oranges, drained
1/2 cup sour cream or yogurt
1/4 cup mayonnaise
Salt and pepper
Microwave sweet potatoes in 1/4 cup water. Peel and dice potatoes into bite-size pieces. Combine sweet potatoes with mandarin oranges. Add green onions. Mix sour cream and mayonnaise. Add a little salt if you wish and combine all ingredients. Chopped walnuts may be added.
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Tabbouli Salad
1 cup bulgur wheat
½ round onion, chopped
2 cups boiling water
1 sweet red pepper or pimiento, diced
1 green pepper, chopped
1 cup corn, well drained
2 tomatoes, diced
1 can water chestnuts, chopped
4 stalks green onion, chopped
2 stalks celery, chopped
Sliced olives or chopped walnuts
Pour boiling water over bulgur wheat.
Let stand 1 to 2 hours. Drain well.
Add remaining ingredients; green and
red peppers, tomatoes, green onion, celery,
round onion, corn, and water chestnuts.
Garnish with sliced olives or chopped walnuts.
Serve with low calorie Italian dressing.
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Veggie/Fruit
Berry Salad/W Almond-Cranberry Crusted Goat Cheese
For the Almond-Goat Cheese Balls:
3 tablespoons chopped almonds
3 tablespoons chopped craisins
4 oz soft goat cheese log, cold
For the dressing:
1 tablespoon red wine vinegar
1 -1/2 tablespoon cider vinegar
2- 1/2 tablespoons olive oil
1 teaspoon minced shallots
1 tbsp honey
For the salad:
5 oz 8 cups mixed baby greens
1- 1/2 cups sliced strawberries
Roll the cheese into 12 small balls with your hands, 1/3 oz each. In a small bowl combine the nuts and craisins. Roll the cheese in the nut mix and refrigerate until ready to eat.
Place all the dressing ingredients in a small bowl and whisk.
Combine the salad ingredients in a big salad bowl and toss with dressing or you can divide the ingredients equally between four plates.
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Corn Tomato Avocado Salad
1 cup corn kernels , from 1 large steamed corn on the cobb
5 ounces diced avocado, from 1 medium
1 1/2 cup diced Persian cucumbers, about 3 small
1 cup halved cherry tomatoes
2 tablespoons diced red onion
2 teaspoons extra virgin olive oil
2 tablespoon fresh lemon juice, from 1 medium lemon
1/4 teaspoon kosher salt
fresh black pepper, to taste
Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
Let it cool then transfer to a large bowl.
Toss all the remaining ingredients together and serve immediately. Source: Skinnytaste
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Pea Salad by Shannon
One large or 2 small bags of frozen peas
One whole bunch of scallions
1 C mayo
2 tsp. curry powder
1 can Smokehouse almonds
Put cup of mayo into the bottom of a mixing bowl. Add 2 tsps. of curry powder and mix together. Empty the bag(s) of frozen peas into the mixing bowl. Chop the whole bunch of scallions and add them to the peas. Mix ingredients together. Cover the bowl and refrigerate overnight. Add the almonds right before serving.
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Broccoli Salad
8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels
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Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
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Creamy Pea Salad
2 pkg. (16 oz. each) frozen peas, thawed and drained
½-1 cup diced Cheddar cheese
½-1 cup diced Mozzarella cheese
1 medium red onion, chopped
1 cup Miracle Whip or mayonnaise
Salt and pepper, to taste
½ lb. bacon, cooked and crumbled
In a large bowl, combine all ingredients and mix well. Refrigerate until serving.
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7 Ingredient Roasted Beets with Feta Salad
5 red beets
1 lemon, juice
1/2 cup feta cheese
1/4 cup EVOO
1/4 cup balsamic vinegar
1 shallot, minced
2 green onions, chopped
Preheat oven to 425°F. Wash beets well and place in a oven safe dish and cover with foil. Roast beets in oven for 1-2 hours, depending on size. You should be able to stick a fork or toothpick in easily. Let sit for 30 minutes before you remove the skin. Be sure to use a paper towel to remove the skin!
Dice up the beets and let marinate in 2 Tbsp. of the EVOO and balsamic vinegar for 10 minutes. Then toss in remaining ingredients and stir. Serve cold. Enjoy!
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Broccoli Apple Salad
4 cups small diced broccoli florets
2 small gala apples , cored and diced
1 cup walnuts
1 cup matchstick carrots , roughly chopped
1/2 cup golden raisins or dried cranberries
1/4 cup chopped red onion
Dressing
3/4 cup plain Greek yogurt
1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
1 1/2 Tbsp apple cider vinegar
3 Tbsp honey
Salt
For the dressing:
In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
For the salad:
In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.
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Crunchy Ramen Taco Salad
1/2 cup Ranch Dressing
1/2 cup Hot Sauce
2 Tbsp. fresh lime juice
2 pkg. (3 oz. each) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 cup frozen corn, thawed
1 cup rinsed canned black beans
1 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup coarsely chopped fresh cilantro
Mix dressing, hot sauce and lime juice until blended.
Break Ramen Noodles into large bowl. Discard Seasoning Packets or reserve for another use.
Add remaining ingredients and dressing mixture to noodles; mix lightly.
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Asparagus Egg and Bacon Salad(WW)
1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon
1/2 tsp Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste
Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.
In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette.
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Amish Broccoli Salad
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Combine all. Serve.
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Cucumber Herb Salad
1 medium cucumber, quartered lengthwise and cut into 1/2-inch wedges
1 pint yellow cherry tomatoes, halved
2 jarred roasted red peppers, sliced into strips
2 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup loosely packed Italian parsley leaves
1/4 cup loosely packed mint leaves
1/4 cup loosely packed dill fronds
1/2 cup crumbled feta cheese
In a large bowl combine the cucumbers, tomatoes, roasted red peppers, vinegar, olive oil, salt and pepper. Add the parsley, mint, dill and feta and toss gently to combine. Allow the salad to sit for at least 10 minutes before serving to allow the flavors to marry.
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Fruit and Cream Layered Salad
4-ounce of fat-free or reduced-fat frozen whipped dessert topping,thawed
1 8-ounce carton strawberry low-fat yogurt
4-ounce package reduced-fat cream cheese, softened
1 tablespoon sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
8 cups bite-size pieces of fresh and/or canned, drained fruit (such as melon, strawberries, seedless grapes, apples, pears, peeled peaches, apricots, and/or bananas) Whole strawberry (optional) 2 tablespoons sliced, toasted almonds
Set aside 2 tablespoons of the whipped topping for garnish. In a medium bowl gradually stir or whisk yogurt into cream cheese until smooth. Stir in sugar, lemon juice, and almond extract; fold in the remaining dessert topping.
In a large (about 2-1/2-quart) clear glass serving bowl, layer half of the fruit. Top with half of the yogurt mixture. Repeat layers, spreading yogurt mixture to edge of bowl.
Serve immediately or cover and chill in the refrigerator for up to 1 hour. Before serving, garnish with reserved whipped topping and, if desired, whole strawberry. Sprinkle with almonds. Makes 12 to 14 servings. Source: Better Homes and Gardens
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Broccoli Slaw
1 bag broccoli slaw
1 cup slivered almonds
1 cup sunflower seeds
1 bunch green onions
2 pkg. Ramen noodles
(cook according to directions)
Dressing:
1/2 cup vegetable oil
1/4 cup sugar
1/3 cup cider vinegar
Packets from noodle mix
Cut cooked noodles into smaller lengths. Mix all salad ingredients in large bowl.
Make dressing and put over top.
Mix well.
Refrigerate for 24 hours.
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Sicilian Fennel Salad
3 blood or navel oranges
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
Salt
Freshly ground black pepper
2 bunches trimmed arugula
2 medium fennel bulbs, cored, halved and trimmed
1/4 cup oil cured black olives
Trim off and discard peel and all of the white pith from oranges, then slice crosswise into thin rounds and set aside.
Mix together extra virgin olive oil and red wine vinegar in a large salad bowl,
then season to taste with salt and freshly ground black pepper.
Tear arugula into large pieces and arrange in the salad bowl.
Slice fennel bulbs into long strips. Toss salad just before serving, adjust seasonings,
then arrange orange slices and black olives on top.
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Edamame Salad with Wasabi Dressing
1 (16-ounce) bag frozen shelled edamame (recommended: C and W)
4 radishes, thinly sliced
2 scallions, thinly sliced
1 (16-ounce) can baby corn cut into 1/2-inch pieces
1 (2-ounce) jar sliced pimento
For the dressing:
1/3 cup Chinese chicken salad dressing
1 teaspoon prepared wasabi
1 tablespoon soy sauce
Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time, When finished cooking, let sit covered for 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain.
In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine.
In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine.
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Easy Greek Tomato and Cucumber Salad
2 cups chopped cucumber (about 1 large)
2 medium tomatoes, cut into chunks
1/2 cup coarsely chopped green peppers
1/2 cup thinly sliced red onions
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup KRAFT Greek Vinaigrette Dressing
1/2 tsp. grated lemon peel
Toss all ingredients.
Serve immediately. Or, cover and refrigerate until ready to serve.
Makes: 4 servings, 1-1/4 cups each
Tip:
Making this salad ahead of time allows time for all the flavors to blend. Cover and refrigerate up to 24 hours before serving.
Nutrition (per serving: Calories 130, Total fat 9g, Saturated fat 3g, Cholesterol 10mg, Sodium 330mg, Carbohydrate 8g, Dietary fiber 2g, Sugars 5g, Protein 4g, Vitamin A 15%DV, Vitamin C 45%DV, Calcium 6%DV, Iron 2%DV
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Mango-Broccoli Salad
4 cups chopped fresh broccoli
1 large ripe mango, peeled, pitted, and diced
1/2 cup cashews
1/2 cup finely chopped red onion
3/4 cup bottled buttermilk ranch salad dressing
3 tablespoons orange juice
1 tablespoon prepared horseradish
1 11-ounce can mandarin orange sections, drained
In a large mixing bowl combine broccoli, mango, cashews, and onion. In another bowl combine ranch dressing, orange juice, and horseradish.
Add to broccoli mixture; toss to mix. Top with mandarin orange sections.
Makes 8 servings.
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24 Hour Salad
2 cup shredded iceberg lettuce
Salt, pepper, sugar
2 cup romaine lettuce
6 hard boiled eggs
1-12 oz. pkg. peas & carrots
Paprika 16 oz. bacon, crisp
2 cup shredded Swiss cheese
1 cucumber
1 cup macaroni, cooked
1 lg. green pepper
2 cup mayonnaise
2 Tbl. milk
2 Tbl. lemon juice
2 tomatoes, wedged
2 Tbl. snipped parsley
Place lettuce in large bowl. Sprinkle with salt, pepper, sugar. Layer eggs on lettuce, more salt, cucumber next, then green pepper, peas, macaroni, bacon & cheese. Stir together mayo, milk, juice, salt & pepper. Spread over all, cover. Chill 24 hours. Garnish with tomatoes & parsley or green onion & paprika. Toss & Serve.
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Bean Salad
1 can green beans
1 can yellow wax beans
1 can kidney beans
1 can lima beans
1 can chick peas
2 cans mushrooms
1 pepper
1/2 c. celery
1/3 c. oil
2/3 c. white vinegar
3/4 c. sugar
1 tsp. salt
1 tsp. pepper
1 onion
Drain everything.
Mix and marinate 24 hrs.
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Boston Bean Salad
1 15z can navy beans, rinsed and drained
1 15z can red beans, rinsed and drained
1 15z can black beans, rinsed and drained
2 stalks celery, sliced (1 cup)
1/2 cup thinly sliced green onion
1/2 cup vinegar
1/4 cup molasses
1/4 cup salad oil
1 tbl. Dijon-style mustard
1/4 tsp. pepper
Lettuce leaves
2 cups torn curly endive
2 slices bacon, crisp cooked, crumbled
Green onion strips
In a large bowl combine beans, celery, and green onion. For dressing, in a screw-top jar combine vinegar, molasses, oil, mustard, and pepper. Cover and shake well to mix. Pour dressing over bean mixture; stir to coat. Cover and chill for 4-24 hours, stirring occasionally. To serve, line a salad bowl or platter with lettuce leaves. Stir curly endive and bacon into the bean mixture. Using a slotted spoon, transfer bean mixture to the salad bowl. If desired, garnish with green onion strips. Makes 10-12 side-dish servings.
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Broccoli Salad
1 bunch broccoli
1/2 c. walnuts, chopped
6 strips bacon crisp, broken up
(alternative: pancetta)
1 c. salad dressing (we used Miracle Whip)
2 c. seeded purple grapes
1 large red onion
Vinegar, to taste
Mix together salad dressing and vinegar thoroghly. Pour over broccoli, walnuts, grapes, onion and bacon.
Refrigerate.
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Queen-of-Hearts Salad
6-8 ounces baby spinach, about 8 cups
1 pint strawberries, hulled and sliced
1 cup slivered toasted almonds
4 ounces goat cheese, crumbled
Heart shaped croutons*
Fresh ground pepper
Raspberry Vinaigrette
Wash the spinach in cold water and pat dry. In a large salad bowl, roughly tear spinach into small pieces.
When ready to serve the salad, add strawberries, almonds, and cheese to the spinach and toss to mix.
Sprinkle over croutons* and drizzle with dressing. Yield: 8 servings.
*Cut whole grain bread into hearts with a 1-inch heart-shaped cooking cutter.
In a bowl, combine butter, garlic powder and salt. Add the bread hearts and toss to coat.
Place in a single layer on a baking sheet. Bake in a preheated 400°F oven for about 3 minutes on each side.
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Roasted Vegetable Salad
Garlic flavored non-stick spray
2 pounds small red potatoes, well scrubbed and cut in wedges
2 medium red or Maui onions, cut lengthwise
2 each zucchini and yellow squash, cut in half lengthwise
1 each large yellow and red bell pepper, quartered lengthwise
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup bottled balsamic vinaigrette
1 cup fresh basil leaves, cut in narrow strips
Position racks to divide oven in thirds. Heat to 450°F.
Line 2 jelly-roll pans with foil; coast foil with garlic spray.
Spread potatoes and as many onions as will fit in a single layer in 1 pan;
spread remaining vegetables in other pan. coat with seasoning spray;
sprinkle with salt and pepper.
Place pan with potatoes on lower oven rack, other pan on higher rack.
Roast 15 minutes, switch position of pans and roast 15 minutes longer or
until potatoes are tender and veggies are slightly charred.
When cool enough to handle, cut zucchini,
yellow squash and peppers in bite size pieces.
Place vegetables and vinaigrette in a large bow.
Toss to mix and coat.
Shortly before serving, stir in basil.
Makes 9 cups.
Cooks' note:
Stack the basil leaves before cutting them into strips.
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Sauteed Spinach Salad
2 tsp. sesame seeds
1 pound fresh spinach, stemmed
1 tsp. fresh lemon juice
½ tsp. soy sauce
Pinch sugar
Pinch salt
2 tsp. sesame oil
Bring a medium saucepan of lightly salted water to a boil.
In a small heavy skillet, toast the sesame seeds over
moderate heat, shaking the pan occasionally,
until the seeds are fragrant, about 4 minutes.
Add the spinach to the boiling water
and blanch for 1 minute.
Drain, rinse with cold water, and drain
again thoroughly; squeeze the spinach dry.
Coarsely chop the spinach and transfer to a medium bowl.
In a small bowl, combine the lemon juice,
soy sauce, sugar and salt.
Stir in the sesame oil.
Put this sesame dressing
over the spinach and toss to coat.
Let stand at room temperature until ready to serve.
Divide the blanched spinach and its sesame dressing
among 4 small bowls or plates,
sprinkle with the toasted sesame seeds, and serve.
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Spinach Strawberry Salad
1 cup vegetable oil
1/4 cup sugar
1/3 cup white wine vinegar
2 tbl. chopped onion
1 tsp. salt
1/2 tsp. dry mustard
1 1/2 tsp. poppy seeds
1 10oz pkg. fresh spinach,
washed and torn into pieces
2 cups strawberries sliced thin
1 small red onion,sliced thin
Place oil, vinegar, chopped onion, salt and mustard in an electric blender for 30 seconds or until completely emulsified and thickened.
Transfer to small bowl and stir in poppy seeds. Chill.
Combine spinach, strawberries and red onion in large bowl. Toss with chilled dressing and serve.
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Waldorf Salad
½ c. mayo
½ c. sour cream
1 tbl. honey
1 ½ c. diced, tart apples
1 c. diced celery
½ c. walnuts, chopped
Combine mayonnaise, sour cream, and honey. Add apples; mix well to prevent apple discoloring. Add celery and walnuts; mix lightly. Chill well before serving.
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Warm Spinach Salad with Eggs and Bacon
1/4 cup olive oil and vinegar dressing
4 cups bagged baby spinach
1 cup quartered artichoke hearts
2 hard boiled eggs, sliced
1/4 cup crumbled real bacon pieces
In a microwave-safe bowl, heat dressing in microwave on HIGH for 30 seconds.
In a large bowl, combine spinach, artichoke hearts, eggs, and bacon. Pour warm dressing over top and toss to dress salad.
Serve immediately.
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Cabbage
Spicy Mango Cabbage Slaw
¼ cup thinly sliced shallots or red onion
Juice from 2 limes
2 mangoes peeled pitted, and thinly sliced (I prefer Ataulfo mangos ’cause they’re the best.)
½ small cabbage cored and thinly sliced
¼ cup fresh mint leaves thinly sliced
1 jalapeño pepper thinly sliced (optional)
Diamond Crystal kosher salt
Freshly ground black pepper
In a small bowl, soak the thinly sliced shallots in the lime juice with a cube of ice for at least 10 minutes. Prep the other ingredients as the shallots chill out in lime juice.
When you’re ready to assemble the salad, toss the mango and sliced cabbage into a large bowl. Add the soaked shallots, sliced mint, and jalapeño pepper. Season to taste with salt and pepper. Pour in the lime juice/shallot soaking liquid for the dressing and toss well. Taste the slaw and adjust seasoning if necessary.
Plate it up and serve it with something meaty! The cabbage will keep for up to two days in a sealed container in the fridge.
Bok Choy Salad
1 medium head bok choy, diced
1 bunch green onions, chopped
1 (3 ounce) package ramen noodles
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds, toasted
1/3 cup olive oil
3 teaspoons lemon juice
Combine cabbage and green onions; cover and chill.
Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.
Makes 8 servings
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Hot and Sour Slaw
1 medium head bok choy, shredded
1 large red bell pepper, thinly sliced
4 green onions, chopped
1/2 teaspoon red pepper flakes
1 teaspoon Dijon-style prepared mustard
3/4 cup cider vinegar
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon vegetable oil
Combine bok choy, red bell pepper, and scallions in a large bowl.
In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar,
garlic, ginger, sugar, salt, and oil.
Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then
toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.
Makes 6 servings
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KFC Coleslaw
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
1/3 cup granulated sugar
½ teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
½ cup mayonnaise
1/4 cup buttermilk
1 ½ tablespoons white vinegar
2 ½ tablespoons lemon juice
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar,
and lemon juice in a large bowl and beat until smooth. Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.
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Creamy Coleslaw
1 small red onion, thinly sliced
1/2 red bell pepper, thinly sliced
3 cups shredded cabbage
1 large carrot, shredded
1/2 cup raisins
1/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon-style mustard
1 teaspoon white wine vinegar
In a large bowl, combine the onion, red pepper, cabbage and carrot. Add raisins and toss well.
In a small bowl, whisk the mayonnaise, sour cream, mustard and vinegar together.
Pour dressing over vegetable mixture and refrigerate for at least 2 hours before serving. Makes 6 to 8 servings
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Kathy's Coleslaw
3 cups shredded cabbage
1/3 cup wine vinegar
1 cup mayonnaise
Salt, pepper, chili pepper to taste
In a large bowl, put cut cabbage. Prepare dressing by measuring vinegar in large measuring cup
then mixing with the mayo. Pour over cabbage. Add seasonings and mix well.
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Asian Slaw Salad with Sesame Dressing
3 tablespoons salad oil
3 tablespoons rice or white wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon crushed red pepper
2 cups shredded red cabbage
2 cups sliced bok choy
16 pineapple wedges
16 sugar snap peas, sliced lengthwise
1 cup enoki mushrooms (2 ounces)
1/2 cup cut-up radishes
8 whole radishes
For dressing, combine salad oil, vinegar, sesame oil, soy sauce, mustard, and crushed red pepper in a screw-top jar. Cover and shake well to mix.
Stir together red cabbage and bok choy; divide among eight salad plates. Top each with pineapple, sugar snap peas, mushrooms, and cut up radishes. Drizzle dressing over salads. Garnish with whole radishes. Makes 8 servings.
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Red Cabbage Salad
1/2 head red cabbage
1/2 cup vegetable oil
1/2 cup plus 2 Tbsp red wine vinegar
3 Tbsp sugar
2 tsp salt
1 tsp Lawry's Seasoned Salt
1/4 tsp black pepper
3/4 tsp onion powder
Shred half of the cabbage finely and the other half coarsely. Place in a large bowl. Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder. Toss the dressing with the cabbage.
Scrape the salad with the dressing into a zip-top bag or covered container
and refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld.
It's even better after 4 or 5 days. |
tested and liked by me)
