Salads/Salad Dressings/Fruity Side Dishes

[StillJulie]

Please post your salad and fruity side dish recipes here.

[StillJulie]

Grape Salad

4 lbs. Red & Green Grapes (seedless)
1 8 oz brick Cream Cheese
8 oz Sour Cream
1/2 c. Sugar
1 tea. Vanilla

Topping:
Pecans & Brown Sugar

Wash Grapes, Remove from Stems. Set Aside. Mix remaining ingredients together. Fold in Grapes.
Topping - Pecan & Brown Sugar Mixture.
Refrigerate.
Serve Cold.

[StillJulie]

Delicious Broccoli Salad

2 bunches broccoli floweret's chopped
6 slices bacon cooked crisp and crumbled
1/2 cup sweet onion chopped
1 cup white raisins
1 cup shredded cheese ( I use cheddar)

Dressing=
1 cup mayonnaise
1/2 cup sugar
1 Tbs. tarragon vinegar or lemon juice ( I use the vinegar)


Comment by Paula TN: This is really yummy! I also add some sliced mushrooms to mine. Yum Yum Yum.

[StillJulie]

Broccoli Salad from old Amish cookbook by lucy

2 bunches of broccoli flowerets, chopped
1/2 cup rasins
1/2 cup sunflower seeds (i used chopped pecans once, and it was excellent)
1/2 cup diced red onion
6 sliced fried bacon, and crumbled up and mixed in

dressing:
1 cup mayonise
1/2 cup sugar
2 tbsp vinegar.

[StillJulie]

Chinese Salad

1 head lettuce, chopped
1 pkg. slivered almonds
1 bunch green onions, chopped
2 Tbsp. sesame seeds
1 can Rice Noodles (not chow mein)

Put almonds and sesame seeds on a cookie sheet. Bake at 350 degrees until slightly toasted. (Watch carefully...they burn quick!) Allow to cool.

Combine all ingredients in a large bowl.

Dressing:
1/2 cup oil
3 tbsp. sugar (can also use sweet n low)
3 tbsp. cider vinegar
salt and pepper to taste

Mix the dressing and stir completely. Add to salad mixture right before serving and toss well. Serve immediately.

This is our favorite salad w/dinner!

[StillJulie]

"Dump Fruit salad"

THESE ARE APPROXIMATE Quantities.....

1 Can Mandarin Oranges - drained

1 Can Chunks of Pineapple - drained

1 Kid box of raisins (about 1/4 cup)

1 Apple - peeled and dices

1 Large handful of Mini Marshmellows -

1 Container of Non-fat Vanilla Yogurt

1/2 a container of non-fat Cool Whip or other topping (I use store brand and it
works fine)

DUMP all ingredients into a bowl and still.

You could use fresh grapes vice raisins but I prefer the variety in textures.

Use mroe Marshmelloes if you -- like my kids are purists and don't like "gooed
mellows" and pick them out anyway!

I garnish with Cherries and Coconut. As my kids are little I do NOT put the coconut
in the salad itself - my DD chokes on it wihtout molars to grind it, my DS also seems
to be "sentitive" to it - doesn't agree with his tummy.

Its light and not your "regular" fruit salad. Great for winter use too when fresh fruit
is not alwys available at decent prices.

[StillJulie]

Sweet Christmas Salad

14 oz. can of Eagle Brand sweetened condensed milk

16 oz. can of crushed pineapple (drained)

16 oz. can of cherry pie filling

2 cups of tiny marshmalllows

1 cup cool whip

1/2 cup chopped pecans


1) Combine sweetened condensed milk, pineapple, cherry pie filling in large bowl.

2) Fold in marshmallows, cool whip and pecans

3) Refrigerate.


* note: I think I have the can sizes of the milk, pineapple, cherry pie filling right. (I might be an ounce or two off, but it's the largest cans.)

[StillJulie]

Pink Salad

2 big cans of fruit cocktail drained
1 can pineapple tidbits drained (I believe it would be 15 oz)
1 can cherry piefilling ( 20 oz
1 can condensed milk ( 8 oz)
1 sm container cool whip

mix all together and let chill for a bit. It's creamy and rich
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

[StillJulie]

Baked Pineapple for the Holidays


This goes wonderfully with ham! This dish is sooo easy, why Cheryl, I think you can do it!!!



2 cans pineapple chunks, drained
1 cup sugar
1/2 cup flour
1 stack pack of Ritz crackers
1 stick margarine (1/2 cup)

Combine sugar and flour. Mix well with drained pineapple. Pour mixture into a well-buttered baking dish. (I use either an 8x8 or a 9x9. To go to a large casserole dish, double the recipe.) Crush crackers well and mix with melted margarine. Spread buttered cracker mix evenly over pineapple mixture.

Bake at 350 degrees for 40 minutes.

[StillJulie]

Vegetable Pockets

4 c. finely shredded lettuce
2 green onions, thinly sliced
1 stalk celery, thinly sliced
1 large carrot, thinly sliced
1/2 c. chopped greep pepper, thinly sliced
1 c (4 oz) shredded chedder, swiss, or jack cheese
salt and pepper
4-5 pitas
1 to 1 1/2 cups creamy style salad dressing (green goddess, thousand island)

Combine all vegetables with cheese. Season with salt and pepper. Cover and refigerate. To serve, add dressing and salt and pepper and mix, fill pocket pitas and enjoy!

(salt and dressing will make your lettuce wilt, that is why you don't want to add it, until you serve)

[StillJulie]

Spinach-Mandarin Orange Salad

5 ounces baby spinach, rinsed and drained
1-11-oz. can mandarin oranges, drained
3 tablespoons fresh mushrooms, chopped
2 green onions, sliced (tops included)
1/4 cup toasted pine nuts
Dash pepper
Raspberry-Walnut Vinaigrette (I use Ken's Steak House; my sis swears by Paul Newman's)

Assemble first 5 ingredients. Sprinkle with peppe and toss with dressing to taste (maybe about 1/4 cup. I don't measure; I just pour it on until it looks right).

This is a family favorite.

[StillJulie]

I was served this salad at a friend's house this weekend. It was from the Soprano's cookbook.

Arugula and Parmesan Salad

1 bunch arugula, washed and dried
2 Tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
salt and freshly ground pepper
A small piece of Parmigiano-Reggiano (shave cheese over salad)

[StillJulie]

Creamy Strawberry Jello

6 oz. pkg. strawberry Jello
2 C boiling water
10 oz. pkg. frozen strawberries
8 oz. cream cheese, softened
2 T mayonnaise
1 pt. whipping cream (I use whipped topping instead)

In lg bowl dissolve Jello in boiling water. Stir in frozen strawberries. Chill until thickened like honey. In medium bowl combine cream cheese and mayonnaise. In another large bowl beat whipping cream just until it's barely whipped. Add cream cheese to whipped cream mixture and mix with mixer on low until well blended, about 1 minute. Pour into 9 x 13 inch pan or mold. Chill at least 4 hours.

[StillJulie]

Orange Sherbet Salad

3 oz. pkg. orange Jello
1 C boiling water
1 C orange sherbet
1 small can mandarin oranges

Dissolve Jello in boiling water, add sherbet and drained mandarin oranges. Pour into mold. Serves 4 to 6. Couble recipe for more.

Variations: Can vary flavorings of Jello, sherbet and fruit; raspberry Jello, raspberries and raspberry sherbet; pineapple, etc.

[StillJulie]

Easy Pasta Salad

16 oz. spiral pasta (I use the veggie pasta, the ones with green, orange colors...sorry I don't know the name of it) You could probably use any type of firm pasta, like elbow, penne, bowtie, etc.

16 oz. broccoli, cauliflower, carrot mix frozen vegetables

1 large bottle of Ranch Dressing

salt and pepper to taste

Boil the pasta and the veggies together in a large pot. You could do them separate, but it's easier to do them together. Drain thoroughly. Add dressing until well coated and toss around a bit. Very Yummy. I'd save some of the dressing to add for leftovers because it tends to dry out a little while in the fridge.

My family loves this and you could use Light dressing to make it a low cal recipe.

[StillJulie]

Great pasta salad w/no mayo....

This is one of our favs for picnics.

Rotini pasta cooked and rinsed(or any kind of pasta for salad)
1/2 green pepper diced
1/2 sweet onion diced
1 bunch broccoli chopped
1 cup cherry tomatoes halved
(can add just about any type of veggie you like here)
1 bottle of Italian Dressing
Salt and pepper to taste

Toss all ingredients well and refrigerate.
It is soooo yummy!

[StillJulie]

Non-mayo salads are my specialty!

As a non-mayo person, I have several potato salad recipes that use an oil & vinegar dressing.

Marinated Potato Salad
5 red potatoes (cooked in jackets)
2 carrots (raw, diced)
1 stalk celery (raw, diced)
1/2 green or red pepper (also raw, diced)
1/4 c. red or green onion (diced)
8 oz. frozen peas
1/4 c. fresh parsley
1/4 c. chopped fresh basil (if available)
Cook potatoes in jackets for 20 minutes. Add frozen peas & cook 3 minutes more. Drain and cool. Chop potatoes into cubes (don't remove jackets). Add carrots, celery, pepper, onion, parsley, and basil.
Dressing: 3 T. olive oil, 2 T. red wine vinegar, 1/2 t. dried basil (if fresh not available), 1/2 t. dry mustard,
1 t. salt, 1/2 t. pepper. Mix and toss with potato mixture.


Marinated Pasta Crab Salad
6 sticks mock crab
3 1/2 c. small shell pasta
1/2 red bell pepper
1/2 red onion
2 stalks celery
1/2 c. fresh parsley
2 cloves minced garlic
Cook pasta shells and cool. Dice crab, pepper, onion, celery, and fresh parsley. Add minced garlic.
Dressing: 3 T. olive oil, 2 T. red wine vinegar, basil, marjoram, salt and pepper to taste. Toss together.


Barley and Almond Salad
1 c. barley
1/4 c. wheat berries
2 stalks celery, diced
3 carrots, diced
1/4 c. almonds, slivered or sliced
1/2 bunch parsley, diced
Dressing: 2 T. olive oil, 1 T. lemon juice, 1 t. salt, 1/2 t. pepper, 3 garlic cloves minced.
Cook barley and wheat berries til tender. Add remaining ingredients and dressing.
I have a potato salad recipe that calls for green beans and feta cheese if that appeals to anyone. Just ask and I'll be happy to share more of my stash of non-mayo recipes. Jode

[StillJulie]

Pineapple Augratin by Maconmama

Ingredients:

2 (20 oz.) cans pineapple tidbits, drained
2 cups grated cheddar cheese
1 cup sugar
6 Tbls. flour
1 stick mararine, melted
1/2 cup Ritz cracker crumbs (about 14 crackers)

Directions:
Combine cheese and pineapple. Mix flour and sugar into pineapple. Put into casserole. Cover with crackers. Pour melted margarine over all. Bake at 350 degrees uncovered.

Makes a great side dish with any meal!

[StillJulie]

Beth M's Best Ever Chicken Salad...

Ingredients

3 boneless skinless chicken breasts, cooked until tender
2 Tbsp. green pepper
2 Tbsp. sweet onion
1/4 cup chopped celery
2 Tbsp. mayonnaise
1 can cream of chicken soup (undiluted)
sliced red grapes- amount is up to you (seedless)
1/2 cup chopped pecans (optional)
bacon pieces (optional)
2 tsp. thyme
1 tsp. sage
1/2 tsp. celery salt
salt and pepper to taste


Combine all ingredients above and mix well. Serve on bread, bagels, or croissants or alone on a bed of lettuce. It is soooo yummy! This is something you can make in large amounts and eat over the course of a couple of days as well.

[StillJulie]

Chicken Pasta Salad

I got this recipe from a friend. I made it for the first time this past spring, and have made it several times since then. It's received rave reviews every time!

4 cups cooked pasta (I like to use veggie rotini)

2 cups cooked chicken -- cubed

5 stalks celery -- sliced

2 large apples -- peeled and cubed

1 cup seedless grapes -- halved

20 ounces pineapple tidbits -- drained

11 ounces mandarin oranges -- drained

3/4 cup light mayonnaise

2 tablespoons skim milk

1 tablespoon sugar

1/2 teaspoon salt

dash pepper

dash nutmeg

Chill pasta and chicken thoroughly. Mix the chicken, celery, apple, grapes, pineapple, oranges and pasta in large bowl. Mix the mayonnaise, milk, sugar, salt, pepper, and nutmeg. Combine the mayonnaise and chicken mixtures and toss. Serves: 12

[StillJulie]

Watergate Salad

12 oz. cool whip

2 boxes pistacio pudding

1 cup almonds

2 cups mini marshmallows

1 can pineapple tidbits

Make pudding according to pkg. directions. Mix w/ cool whip. Add marshmallows, nuts and pineapple (drain pineapple first). Add 1-2 tablespoons of pineapple juice.

Refrigerate. Makes a bunch! Catherine

[StillJulie]

Coleslaw that "wows" 'em every time!!!!

Cheryl--Even people who HATE coleslaw tell me they like this recipe! It is my sil's recipe from when she worked in a tea room. Some ideas to save money--shred a head of cabbage yourself instead of buying prepackaged coleslaw and toss a grated carrot in there for color. If it's TIME your more concerned about saving than money, you can buy the bacon already precooked. We probably tripled or quadrupled this recipe for dh's gpa's 90th bday--I will warn you that when you do that the sauce tended to end up bit runny--perhaps you don't need quite so much?

Bacon Cashew Coleslaw

1 bag coleslaw
1 cup mayo
1 package bacon
4 Tbsp apple cider vinegar
1 bag cashews
5 Tbsp sugar

Cook and shred bacon into small pieces. Place cashews in baggie and crush into small pieces. Add all cashew and bacon bits to coleslaw. Mix mayo, vinegar and sugar in small bowl. Add sauce to coleslaw. Serves 8-10.

[StillJulie]

Jode's Coleslaw

For my niece's graduation we did a great coleslaw that is easy and can be mixed up by the batch so you don't end up with a big quantity leftover. Use the bags of shredded coleslaw, add green onion, frozen peas, peanuts or cashews, some broccoli slaw is also good and then use creamy poppyseed dressing (I found it at Walmart). Everyone who I have served this to has loved it and it is so simple.

[StillJulie]

BLT Pasta Salad

3 2/3 cups of elbow macaroni (8 oz uncooked)
4 cups tomatoes, seeded and coarsly chopped (about 2 and 1/2 pounds)
4 slices of cooked crispy bacon, crumbled
3 cups of iceberg lettuce, sliced thin
1/2 cup of fat-free mayonnaise
1/3 cup of low-fat sour cream
1 tbsp. Dijon mustard
1 tsp. sugar
2 tsp. cider vinegar
1/2 tsp. salt
1/2 tsp. pepper

Combine first 4 ingredients in a large bowl. Toss gently. Combine mayonnaise and next 6 ingredients. Stir well. Add dressing to salad and toss gently. Can be served immediately.

Yield: 10 1-cup servings
Exchanges:1½ starch, 1 veg.
149 calories per serving
3 points per serving

Per Serving: 137 Calories; 2g Fat (11.1% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 396mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

[StillJulie]

Rice Salad

2 boxes Uncle Bens long grain and wild rice (cook as directed, omit butter) Toss with 2 Tbsp olive oil, and cool.

Toat 1c blanched almonds.
Dressing: chopped green onion, 4Tbsp vinegar, 4Tbsp honey, 4Tbsp lemon juice, 1/2c mayo. (Make the dressing a couple hours ahead)

Combine rice, almonds, 1c seedless grapes and dressing. Serve and enjoy.

[StillJulie]

Pineapple Stuffing

INGREDIENTS:

* 1/2 cup margarine
* 1 cup white sugar
* 4 eggs
* 1 (20 ounce) can crushed pineapple, drained
* 5 slices white bread, cubed

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
2. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
3. Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

[StillJulie]

recipe for chili cornbread salad


1 package of cornbread/muffin mix (8 1/2 oz)

1 can of chopped green chilies, undrained (4 oz)
1/8 tsp. cumin
1/8 tsp. dried oregano
1 c. mayonnaise
1 c. sour cream (8 oz.)
1 envelope ranch salad dressing mix

2 cans pinto beans, rinsed and drained (15 oz. each)
2 cans whole kernel corn, drained (15 oz. each)
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

prepare the cornbread according to the directions.

in a small bowl combine the chilies, cumin, oregano, mayo, sour cream, and ranch dressing mix.

in a 9 by 13 by 2 in. pan crumble 1/2 of the cornbread.
layer with 1/2 of the beans, mayo. mixture, corn, tomatoes, green peppers, green onion, bacon and cheese.
repeat layers (the dish will be very full!) and heavy!
store in the refridgerator!

i think this is best if you make it the night before. it makes the salad easier to dish out (in squares) i serve this with cholula (hot sauce) it is so good!

if i am not up to frying bacon i cheat and use hormel bacon pieces (in the salad section of the supermarket)

hope you like it! i got it out of the taste of home cookbook!

[StillJulie]

Strawberry pretzel salad

Pretzel Salad Recipe
FIRST LAYER

2 cups coarsely crushed pretzels
3/4 cup melted margarine
3 tablespoons sugar
SECOND LAYER

1 (8oz) pkg cream cheese
1 cup sugar
2 cups whipped topping (small container)
THIRD LAYER

1 lg pkg (6 ounces) strawberry flavored gelatin
2 cups boiling water
1 (10oz) boxes frozen strawberries



Preheat oven to 400°. Put first layer in a 9x13x2-inch pan. Bake 8 minutes. Remove to cool.
Second Layer - Beat sugar into cheese, stir in whipped topping. Spread over cooled pretzels.
Third Layer - Mix gelatin, boiling water and strawberries together and set aside 10 minutes. Pour over cheese mixture; chill thoroughly

[StillJulie]

Almost ISU Pasta Salad*

1 tomato, diced
2 bunches of green onions, chopped
2 cups frozen peas, thawed, not cooked
8 oz. shredded cheddar cheese
1 box of bowtie pasta, cooked al dente
1 bottle poppy seed dressing

Mix tomato, green onion, peas and cheese; add pasta. Mix well and add dressing just before serving. Best if served immediately.

Here's a link to make your own Poppy Seed Dressing (http://http://www.heartsathomeboard.org/forums/showthread.php?p=1594&posted=1#post1594).

* This recipe is named in honor of the popular pasta salad often served at our National conference which is held at Illinois State University. Enjoy!

[StillJulie]

THAT GOOD SALAD
3/4 cup vegetable oil (I use olive oil)
1/2 cup fresh lemon juice (I use not fresh, lol)
2 garlic cloves (I use the minced stuff in a jar)
1/2 teaspoon salt
1/2 teaspoon pepper
2 bunches romaine lettuce (1 lb. each... but I never measure)
2 cups chopped tomatoes (I use cherry tomatoes, halved)
1 cup shredded swiss cheese
2/3 cup slivered almonds, toasted (I never toast)
1/2 cup grated Parmesan cheese
8 bacon strips, cooked/crumbled (I use bacon bits in a pinch)
1 cup caesar salad croutons

In a jar with tight fitting lid, combine oil, lemon juice, garlic, salt & pepper! Cover and shake well! Chill! In a bowl, toss remaining ingredients except croutons! Shake dressing well and pour over salad, mix well, top with croutons and serve immediately!

I usually throw the dressing together in the morning and let it sit all day in the fridge! Before dinner I throw the other stuff together and add dressing & croutons! It's not a cheap salad... but it IS yummy! Even the kids have 2nds & 3rds!


BROC/CAULIF SALAD
5 cups broccoli florets
5 cups cauliflower florets
2 cups shredded cheddar cheese
2/3 cup chopped onion (I don't always use this)
1/2 cup raisins
1 cup mayonaise
1/2 cup sugar
2 tablespoons cider or red wine vinegar
6 bacon strips, cooked/crumbled (I use bacon bits sometimes)
1/2 cup sunflower seeds

Combine mayonaise, sugar & vinegar, pour over remaining all ingredients except bacon & sunflower seeds and toss to coat! Chill for at least 1 hour (overnight is best)! Sprinkle with bacon and sunflower seeds just before serving!!


LAYERED CURRY CHICKEN SALAD
4-5 cups shredded lettuce
1 med cucumber, thinly sliced
1 cup fresh bean sprouts
1 can (8 oz) sliced water chestnuts
1 lb. pea pods
4 cups cooked and cubed chicken
2 cups mayonaise
1 tablespoon sugar
2 teaspoons curry powder
cherry tomatoes

Layer all ingredients in order, ending with chicken! Mix mayo, sugar & curry powder and spread over top! Garnish with cherry tomatoes! Cover & chill for several hours before serving!

The kids don't like this one at all but Jon & I love it! Actually... all the ingredients alone sound pretty gross... but together they are very good!! Jon wouldn't eat a bean sprout or water chesnut if his life depended on it... but he DOES love this salad!!


For caesar salad I usually just buy the bag of Fresh Express Caesar salad deluxe (I think it's deluxe... there are 2 kinds... regular and this one) and add black olives! My mil has a good recipe for caesar but I keep forgetting to get it... and my kids like the bag stuff!

[StillJulie]

Miscellaneous Salad Toppings by various
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Garbanzos, cucumber, spinach, tri-color twirly pasta

Another thing you could do with the chicken...

cut it up into strips and fry it in a little olive oil and chopped garlic cloves.

some salad toppings I love... (not neccessarily together)..

black beans
cucumbers
shredded cheese
croutons
cottage cheese
onions
peas
garbanzo beans


My favorite is taco salad and it isn't that good for you I suppose...but I put
lettuce
ground beef seasoned with taco spices
onions
tomatoes
black beans
salsa
sour cream
black olives



I like to marinate my chicken in Italian dressing and bake
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it at 325 degrees for 40-50 minutes. Then I like to chill it.

Salad-

various types of lettuce
peppers
chives
basil
cheese
croutons
Chilled baked chiken
cracked pepper
Italian dressing



Salad #2

various types of lettuce
cheese
bacon cooked/drained and crumbled
hard boiled eggs
croutons
one slice of cheese toast
honey mustard dressing
cracked pepper



I like romaine lettuce but will do other stuff!

If I have tossed... I like shredded cheese and yummy dressing! I don't like the fat free stuff very well so I usually use a little of the good stuff and sacrifice somewhere else!

I like chef salad with smoked turkey, bacon bits and cheese!

I like ceasar salad with black olives!

I love lots of mushrooms in ANY salad!

I like broc/caulif salad!

I have a recipe called "that good salad" and it's YUMMY!

I like the curry chicken salad I made tonight... EASY!!

I don't usually grill my chicken, I cook it in the oven (or toaster oven) either in italian dressing or BBQ sauce! I rarely eat chicken on my salad unless a recipe calls for it!

My typical tossed salad...
lettuce
grape tomatoes
shredded cheese
baby carrots
cucumbers
mushrooms
bacon bits
sometimes broc. or caulif.

I also like pea pods or snow peas or fresh green beans or asparagus on it... but rarely indulge because they cost more usually!

I love macaroni & potato salad too but can't make them very well... my mother makes the BEST!!!





BEETS! We jsut recently ....
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discovered how to do beets and we LOVE them on salad with Walnuts, Goat cheese, avocado and a Balsamic Vinegarette.

Other toppings

raspberries or strawberries
blue cheese chunks
Pine apple
pine nuts
cheeses - any kind really
green peppers
cukes
RED onion THINLY sliced

Spinach - love Spinach salad

as for the chicken - salt and pepper and toss on the grill. Sometimes I marinade mine in Italian salad dressing and then grill.

Cool then slice on an angle.




Toppings...(not that I like all of them...but)

Ham
Egg
Turkey
Cheeses
Olives
Onion
Cherry tomatoes
Sesame seeds
Bacon Bits
Cucumbers
Chilled peas
Chilled kidney beans
Croutons
French fried onions (the kind in a can--is that what u call them ?)



-romaine lettuce
-small amount of iceberg for crunch
-bacon pieces
-shredded carrots
-crispy chicken
-cheddar cheese
-small amount of ranch dressing

[StillJulie]

POPPY SEED DRESSING


1 c. salad oil
1/2 c. sugar
1/3 c. cider vinegar
1 tbsp. poppy seeds
1 tbsp. grated onion
1 tsp. salt
1 tsp. dry mustard

In blender, blend all above ingredients until well mixed. Dressing will be thick. Store in tightly covered jar in refrigerator. Stir well before using. Makes 1 1/2 cups.

Source: Cooks.com

[StillJulie]

non-mayo potato salad... dh likes it!!!

I think this might be the easiest potato salad recipe ever.
Boil up some red potatoes (as many as you need)
salt and pepper good!
Add sour cream to coat
Add dill or parsley flakes (fresh or dried) to make it look pretty
Serve hot or cold. Dh likes it better hot!

[StillJulie]

Can anyone help w/potato salad recipe?...

do you use a recipe? Can I have it? I have to make a big one for a luncheon at my kid's school tomorrow! I've thrown 1 together before but can't say I'd share it with the community!

Help NOW please!!

Love,
Susan

missmama:
I put mayo, squirt of mustard, celery or celery seeds (personally I like the seeds), salt, pepper, onion powder, pickle relish... mix all of these together in a bowl and check for flavor.... if the mix taste good, it will taste good with the potatoes... if you are making it in advance, i add a little extra mayo to keep it moist... it will soak in some by the next day...

hth
In Christ's Love,
Jenna
wife of 9 yrs
hsing mom to dd 7yo, dd 5yo, ds 4yo, ds 21 month old



monkeymommy:

this is my blend:
potatoes, chopped pickles, chopped onion, chopped green olives, mayo, mustard, paprika, salt



coxmama:
Mine is easy.
Boil and cool potatoes. (Maybe 5?)
Hard boil some eggs. (about 2-3)
Cut up green onion, and some radish for colour.
Add about 1c of miracle whip.
Paprika on top for garnish.

A family favourite. A lot of times I'll omit the radishes and use whatever onion I have on hand. HTH,



growinold:
i have never measured the ingredients...

i boil the potatoes, then in a bowl cobine mayo and mustard, salt, pepter, garlic powder, and a couple shakes of lipton onion soup mix (dh doesn't like it,) but i think it really gives it a big punch

hard boiled eggs, sliced celery, and the potato....then add mustard or mayo as needed. i tend to go overboard on the eggs....must just my preference.



leighfluver:
a no-fail-to-please recipe...

Ingredients:
2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
1 cup Hellmann's ® or Best Foods ® Real Mayonnaise
2 Tbsp. vinegar( I reduce the vinegar a bit)
1-1/2 tsp. salt
1 tsp. sugar
1/4 tsp. ground black pepper
1 cup thinly sliced celery
1/2 cup chopped onion ( add sweet Vidalia onion for a treat here)
2 hard-cooked eggs, chopped (optional)( I increase eggs a bit)
Instructions:

1. In 4-quart saucepot, cover potatoes with water; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.

2. In large bowl, combine Hellmann's ® or Best Foods ® Real Mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

This is my favorite!

[StillJulie]

Baked Pineapple

Grease an 8" square pan.
Mix together 1 cup of sugar and 1/2 cup of flour with the 2 cans of chunk pineapple that have been drained.
Pour pineapple mixture into the greased pan.
Mix together 1 stack pack of Ritz crackers that have been finely crushed with 1 stick of butter or margarine.
Spread the cracker mixture over the pineapple.
Bake for 40 minutes at 350 degrees.

This is almost like a dessert.

Betty

[StillJulie]

Anybody like eggsalad? Got a good recipe?

I used to go get eggsalad on a bage once a week. Then the place closed down.

I really want some good eggsalad, but the attempts I've made have been less than valiant. Ok - just not yummy!

Do you have a good recipe for egg salad that you really like. I know it's an acquired taste, so many will read this and think yucky. But I do appreciate any help!

TIA!
~Kate




mom2jak:
Chop up some boiled eggs, add mayo, vinegar, salt and pepper. Walaaa, you have egg salad.
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Mom In Missouri:
Here's the one I like to use

INGREDIENTS
6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon prepared yellow mustard
1/2 lemon, juiced (about 1 Tablespoon)
1/4 cup chopped green onions
1 seeded or seedless cucumber, diced very fine
1 stalk celery, diced very fine
salt and pepper to taste
pinch of paprika and cayenne pepper to taste


Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. For faster cooling, place the eggs in an ice bath before peeling.
In a medium bowl, stir together the mayonnaise, Dijon mustard, yellow mustard, lemon juice and green onions, cucumber and celery. Chop the eggs into big chunks and mix gently with the dressing. Season with salt and pepper, paprika and cayenne.




allbyz4me:

Eggs
Mayo(not Miracle whip)
Season Salt(just a lil)
Pepper(quite a bit)


This is a creamy seasoned egg salad, not tart or vinegary. I also do my chicken salad this way....Only use MW for deviled eggs here.






yakemama:
go with mayo ... not miracle whip for MY taste anyway.

i start out real bland and work my way up...
mayo, salt, pepper...
squirt of mustard

i usually add a smidgin' of curry pwd... lil bit at a time til i get it how i like it...

i've never added the vinegar before...
Yakky



Buckeyes:
I use miracle whip (mayo in a pinch), mustard, salt, pepper--and SWEET pickles. Not much, just some. Relish maybe, or chopped sweet pickles, OR can throw in some sweet pickle juice if you have nothing else.

This is SERiously good!

Buckeyes

[StillJulie]

Sugar-Free Fruit Salad
(Diabetic)

1 - 1 ounce package sugar-free, fat-free, vanilla instant pudding mix
1 1/2 cups 2% milk ( I used fat-free)
16 ounces canned mixed fruit, drained (in it's own juices)
13 ounces canned pineapple chunks, drained (in it's own juices)
11 ounces canned madarin oranges, drained rinsed

In a large bowl, using an electric beter, mix the instant pudding and milk. Add drained fruits and gently stir together. Refrigerate for 2 to 3 hours, or until pudding is set.

Servings: 6 (1/2 cup servings)

[StillJulie]

Chicken Casear Salad

-Romaine Lettuce or Bag of Salad
-some croutons and shredded parmasean cheese
-grape tomatoes or diced tomatoes
-casear vinagrette dressing...

combine all together in a big salad bowl..

then for chicken...you can add either some louis rich pre cooked chicken strips OR

take 1 to 2 chicken breasts, slice in long strips and fry them up with a small amount of olive oil, garlic powder or garlic salt, and some basil.

serve the hot slices of chicken over the salad..add some bread for the side...in a pinch take simple sandwich bread, spread butter over it, sprinkle with garlic powder or garlic salt, and broil in the oven for a few minutes. OR simply make some toast and spread butter over it.

[Yakky]

http://www.heartsathomeboard.org/forums/images/icons/icon1.gif Spinach Strawberry Salad
Spinach Stawberry Salad

2 bags fresh spinach
1 pt. fresh strawberries, sliced
1 Cup walnuts, chopped

Dressing:
1/2 Cup sugar
1-1/2 tsp minced onion
1/4 tsp paprika
1/2 Cup oil
1 Tbsp poppy seed
1/4 tsp Wochestershire sauce
1/4 Cup vinegar

Toss spinach, strawberries and walnuts together in a large bowl. Mix all dressing ingredients together and pour over spinach mixture. Toss lightly and serve. It is best to pour dressing on just before serving.

[thebeckery]

Not sure where this should go do we have a holiday side dish thread?

Anyhoo here's my DH's grandma's recipe that is my favorite. I made it for thanksgiving the first year after she died and it brought tears to my IL's eyes, not because they missed her, but rather it turns out that she and I were the only ones who truly liked to eat it!!! Guess all those years they were just being nice! FIL though still likes to see it on the table as a reminder of his mom

Arctic Salad

1 can cranberry sauce
9 oz can crushed pineapple
1 pkg cream cheese soften
1 tbsp mayo (may be omitted)
handful of walnut peices
1 small tub cool whip

Mix cranberries, pineapple, cream cheese, and mayo till cream cheese is in small lumps. Fold in walnuts and cool whip. Freeze ~6hr in bread pan or 8x8in dish. To serve let set out for 30 min to soften. Enjoy!

I also put some into baking cups for individual serving sizes. Yummy!

[mom2riandkayl]

1 can crushed pineapple
½ c sugar
1 egg
2 T cornstarch
2-3 cups mini-marshmallows

Drain pineapple. Combine juice, sugar, egg and cornstarch. Cook over medium heat, stirring constantly, until mixture begins to thicken. Pour over pineapple. Mix. Allow to cool slightly. Mix in marshmallows.

Refrigerate until ready to serve.

[Flautista]

This was my MIL's recipe. I make it for my DH every Thanksgiving and Christmas

Cranberry Salad

2 3-oz pkgs raspberry gelatin (or 1 6-oz pkg)
1/2 tsp cinnamon
1/8 tsp nutmeg
2 11-oz cans mandarin oranges, drained
1 8-oz can crushed pineapple, drained
1 16-oz can whole-berry cranberry sauce (I use 2 cups of homemade cranberry sauce)

Prepare gelatin as directed*, mixing the cinnamon and nutmeg with the hot water before adding to gelatin (this prevents the cinnamon and nutmeg from clumping together). Allow to set, then add remaining ingredients.

*If there is time, chill juices drained from oranges and pineapple--or freeze--and use instead of the cold water.

[4littlelambs]

5 Minute Southwest Salad


6 cups Romaine lettuce, torn
1 15 ounce can black beans, drained and rinsed
1 cup frozen corn, thawed
3/4 cup salsa
1/2 cup light ranch dressing
1/2 cup shredded cheese

Layer above ingrediants in this order in glass bowl.
May top with 1 cup crushed tortilla chips.

[4littlelambs]

Black Bean and Corn Salad

Dressing:
6T olive oil
2T fresh lime juice
1T red wine vinegar
1 jalapeno pepper minced, no ribs or seeds
1 minced garlic clove(I added more as I like it)
1/2tsp cumin
1/2tsp salt
1/4tsp pepper

Salad:
8 ears fresh sweet corn, husked and silked
1 pnt cherry tomatoes halved(I used regular romas)
1 15.5 oz can black beans, rinsed and strained
6 scallions, sliced thin
2T minced fresh cilantro
salt and pepper

1. For dressing: Shake all ingredients together in a sealable jar and shake. Set aside

2. Cook corn in 6 qts boiling water until tender, about 5-7 min. Drain and rinse under cold water. CUt kernels from cob into large mixing bowl using paring knife...(ya'll know how to do this I expect). Add rest of ingredients, dressing ad toss. Season with salt and pepper and serve immediately!
__________________
Chantell

aka Leighfluver and Deardaughterofeve

"If you want to live like no one else, live like no one else..."~Dave Ramsey

[thebeckery]

I think this recipe was originally from the book Tightwad Gazette. I've been making it for years.

1 c mayo (NOT lowfat...doesn't work as well IMO)
1 c buttermilk
2 Tbsp finely chopped green onions
1/4 tsp onion powder
2 tsp minced parsley
1/4 tsp garlic powder OR 1 clove garlic (I always use more b/c we LOVE garlic)
1/4 tsp paprika
1/8 cayenne pepper
1/4 tsp salt
1/4 tsp black pepper

Combine all ingredients in a small bowl (I use a canning jar and just shake it up really well in the jar). Refrigerate. Makes 2 cups.

[fivesweeties]

Blend the following:

3 tbsp brown sugar
1 clove fresh garlic, minced
as much ginger as you'd like, from a sprinkle to a spoonful
6 tbsp extra virgin olive oil
6 tbsp apple cider vinegar (I use unpasteurized)
3 tbsp naturally brewed soy sauce

Serve over mixed spring greens. The salad is especially delicious if you include freshly grated Romano or Parmesan cheese and some fresh fruit, like halved red grapes or sliced strawberries.

[Kim2005]

This makes a very large salad for potlucks or picnics. You can cut the recipe in half if it's too much.

1 head lettuce, cut up
1 bottle of sweet french dressing
1 15 oz can of red kidney beans, drained and rinsed
2 cups shredded cheese
1 tomato, diced
1/2 to 3/4 bag of corn chips
avacado, diced (optional)
black olives, sliced (optional)



Mix lettuce, beans, cheese, and tomatoes. Add enough french dressing to suit. Before serving, add corn chips.

[joy at home]

I'm going to try to make potato salad...I've never been very sucessful :dunno: it's edible, but not "yum!" kwim?

So if you have a yummy potato salad recipe, I'd love to try it!

[CarrieinWI]

I am making this recipe right now. : ) It is dh's favorite. The most important step to him is to make sure that the potatoes are fully cooked. He complains that most store potato salads have undercooked potatoes.

3lbs red potatoes
3/4 cup blush wine vinaigrette salad dressing
(any favorite vinaigrette would work)
2-3 stalks of celery
6-7 hard boiled eggs
mayo and mustard

Place potatoes in cold water, bring to a boil and boil for 15 minutes. Cool to touch, peel and slice. Mix potatoes with the dressing as you cut them to stop browning. Let sit 3 hours (you can skip this if you are in a hurry). Boil eggs (cool water to a boil and then 10 minutes) Cool eggs, peel and chop eggs, Add mayo and celery and mustard, stir. Add eggs and stir. Enjoy. : )

[4littlelambs]

Funny you should ask... I was just coming on to find a recipe too! I always 'wing' mine and, while everyone LOVES it, I wanted something different. I'm going to allrecipes.com to see if I can find something fantastic! :wink:

Mine goes like this:
Peel and dice probably 5-6 big potatoes
Add water and eggs and boil (i cook my eggs with the potatoes to save that step)
Cool both to touch then peel eggs.
Dump potatoes in large bowl and cut up eggs on top.
Cut several small cucumbers and add.
Add generous amount of mayo and stir until blended.
Squirt mustard (probably about a tablespoonful) and stir.
Add white sugar (probably about 2-4 tablespoons depending on how sweet you like it)
Chop several dill pickles or use a tablespoon or 2 of dill pickle relish.
Sprinkle a little red wine or cider vinegar over all and stir.
Salt, pepper and a wee bit of garlic powder to taste.

I've done different variations... my kids like the addition of bacon or bacon bits (the real bits, I have never tried Baco's) and sometimes even cheddar cheese. The main recipe stays the same but I add those sometimes to it. I've also added tomatoes if I have some... and/or black olives.

I 'eye' everything tho because my mother always did! My kids and husband are good to me tho... everytime I make it they tell me it's the BEST one I have ever made and they gobble it right up! :lol:

I bought red potatoes this time and they are cooking now with the eggs... but I'm going to see if I can find a different recipe... maybe one with sour cream?

[mamamunchkin]

Want something easy?

Red potatoes
Sour cream
Butter
Chives or dill
Salt and pepper.


You boil the potatoes, mix the rest of the ingredients and add them to the warm potatoes! YUMMY.

[mommakate]

Boil potatoes skin still on until fork tender. I used Russet but you can use red if you like.

When cool enough to handle, peel and chuck potatoes, I make my chunks about the size or a LARGE marshmellow.

Add mayo, parmasan cheese, garlic powder OR Garlic salt.

Use just enough mayo to hold it together NOT a very mayo'y recipe at all.

My mom adds minced fresh Parsley to "add color and texture" - I don't like it that way.

Smiles

Kate

[Saralynn]

I like potato salad made with real mayo a touch, just a touch, of mustard, onions, celery, celery salt, green pepper, egg and some chopped up dill pickle. YUM. OH and salt & pepper to taste.

Sara

[Breeze Away Babe]

I'm going to try to make potato salad...I've never been very sucessful :dunno: it's edible, but not "yum!" kwim?

So if you have a yummy potato salad recipe, I'd love to try it!

Pending how many people you are to serve: 10 to 1

3 lbs Red potatoes cubed with skin on (all vits are in the peelings)
1 small red onion diced
4 eggs
rinse pots after cube then add water,eggs & salt -boil for about 6-10 mins
stick a fork into the pots if goes into potato fairly easy they are done.

rinse & cool

in large bowl put pots, diced onion, diced eggs and add about 1/4 cup
Ranch dressing and a couple of spoonfuls of mayo.
spash with parcley for color.

if you like to add texture you can add crunchy bacon bits--real stuff is better.
Chill & serve
total time 15 to make 10mins to serve.

[allbyz4me]

Potatoes
bacon, cooked crisp.....save the grease
green onions chopped

Mix
Mayo
a lil canned milk
pepper
bacon grease.....YES grease
seasoning salt
sugar to taste

Add Potatoes
green onions
crumble bacon

[1joyfulbelle]

I put minced green pepper onion and sometimes celery. I make up a dressing with some miracle whip (you could use mayonnaise), a squirt of mustard, a bit of sugar and some pickle juice or vinegar if I have it on hand. I also use salt and pepper. I don't measure, I just mix it until it tastes good.

Also, today I had some bottled cole slaw dressing and used that for the dressing and it was very yummy.

Betty

[Januinely~me]

salad:

strawberries -- washed, dried & sliced
romaine lettuce -- washed, dried & torn
spinach -- (I buy bagged) -- optional
slivered almonds -- lightly toasted

Put first 3 ingredients in a bowl.

dressing:

1/2 cup mayo
1/4 cup milk
1/3 cup sugar
2 TBSP vinegar
1 TBSP poppy seeds

Mix together well & pour desired amount over salad. Sprinkle salad with almonds & toss.

[mom2two]

I don't have a name for this dressing. It really doesn't taste that oriental but it is good. :)

1/2 cup oil (I use canola)
1/4 cup apple cider vinegar
2 Tbl soy sauce
1/2 cup sugar (I cut it back to 1/4 cup)

Pour ingredients into a salad dressing bottle and shake well.

[StillJulie]

This was in a Kraft e-mail I just got:

Ranch Style Coleslaw with Bacon

All you do is mix together a bag of coleslaw, some cooked bacon, and some ranch salad dressing. It looks yummy in the picture. I think I'll try it sometime.

http://www.kraftfoods.com/kf/recipes/ranch-style-coleslaw-bacon-111386.aspx?pf=true&cm_mmc=eml-_-rbe-_-bckyrd_get_tgthrs-_-NA

[Hadley]

Baked Pineapple for the Holidays


This goes wonderfully with ham! This dish is sooo easy, why Cheryl, I think you can do it!!!



2 cans pineapple chunks, drained
1 cup sugar
1/2 cup flour
1 stack pack of Ritz crackers
1 stick margarine (1/2 cup)

Combine sugar and flour. Mix well with drained pineapple. Pour mixture into a well-buttered baking dish. (I use either an 8x8 or a 9x9. To go to a large casserole dish, double the recipe.) Crush crackers well and mix with melted margarine. Spread buttered cracker mix evenly over pineapple mixture.

Bake at 350 degrees for 40 minutes.

I add cheese on top of the pineapple then add the crushed crackers. Yummy!

[Beloved]

Panera Bread Asian Sesame Chicken Salad

Salad:
2 Wonton wrappers
Canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-sized pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
1/4 cup Panera Bread Asian Sesame Dressing (recipe follows)
1 tablespoon sesame seeds

Asian Sesame Dressing:
1/4 cup rice wine vinegar
1/4 cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
3/4 cup canola or vegetable oil

Directions:
Preheat, the oven to 350 degrees F. To prepare wonton strips, cut wonton wrappers into ¼-inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat Oil to 365 degrees F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towel.

Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.

To make the asian sesame dressing, combine all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.

To make the salad, toss the lettuce, cilantro, wonton strips, chicken and dressing in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.

Presented By: Panera Bread

[Beloved]

The recipe above calls for 3/4 cup of canola oil. I found this to be a lot of oil and made the dressing very oily with little flavor. Depending on how intense you like the flavors I would say no more than 2/4 cup of canola oil and for some that still might be too much. Just wanted to give you all a heads up.

[BCatherine]

This is the cranberry sauce that I make every year. I originally got it off of allrecipes.com

Orange Cranberry Sauce

2 (12 oz.) pkgs. Fresh Cranberries
1 Orange, zested
3 cinnamon sticks
2 cups orange juice
2 cups packed brown sugar

In a medium saucepan, combine all ingredients. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat and simmer for about one hour or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container.

[Madre de 3]

I call this recipe by our family last name...but since it's on the bulletin board...just add your own family last name.

Really, it's a "shared" recipe from a restaurant. :giggle:
Make sure you have plenty of clean, empty ketchup/gatorade bottles with lids, because this recipe makes a lot.

This is a great gift to others as well. You can put them in jelly jars and give them away for holidays.


French Dressing Recipe

In a blender or food processor combine:
1 1/3 cup red wine vinegar
1 1/2 onions (I go light on the onions)
1 1/2 cloves of fresh garlic

Using beaters, mix:
2 cups oil (I use canola)
2 cups sugar
2 2/3 tsp. worcestershire sauce
1 1/3 cups ketchup
1 1/3 tsp salt

Add vinegar mixture to oil mixture and blend well. Pour into bottles. Refrigerate.