Archive for the ‘Salads’ Category

« Older Entries

Creamy Ceasar Salad Dressing

Monday, August 7th, 2006

Submitted by Alice Hoffman, Perry, IA

2 cloves fresh garlic, minced
1 1/2 cups Hellman’s mayo
1/4 cup parmesen cheese
2 Tbsp fresh, lemon juice (Not lemonade–I use Minute Maid frozen lemon juice)
2 teaspoon worchestershire sauce
2 teaspoon Dijon mustard (Plain)

Mix together, let stand in refrigerator to blend flavors at least an hour. Mix with Romaine lettuce (torn), add tomatoes, croutons, sprinkle with fresh grated parmesan cheese. Great with the addition of grilled chicken breast pieces.

Posted in Miscellaneous, Salads | No Comments »

Spiced Cranberry Orange Salad

Monday, August 7th, 2006

Submitted by Helen Blood

2 Small or 1 large package orange jello
1 1/2 cup boiling water
1/2 cup cold water
1 T. lemon juice
1/4 tsp. gr. cinnamon
1/8 tsp. gr. cloves
1-16 oz. can whole cranberry sauce
1 can mandarin oranges
1 peeled and diced apple (opt.)
1/2 cup chopped walnuts

Dissolve gelation in hot water. Add cold water, lemon juice, and spices. Chill until slightly thickened. Fold in remaining ingred. 8-10 servings.

Posted in Desserts, Desserts & Puddings, Salads | No Comments »

Imitation Crab and Pasta Salad

Monday, August 7th, 2006

Submitted by Claudia Winters, Lake Charles, LA

1 pkg. tri-colored pasta
1 pkg. imitation crab meat
3 carrots peeled
3 stalks celery
1/3-1/2 cup pickle juice
1/2 cup mayonnaise
1 tbsp. dill weed
2 tsp. lemon pepper
1tsp. pepper
1 pkg. frozen baby peas with no sauce

Cook pasta in salted water. While cooking pasta, grate two carrots and thinly slice the third. Thinly slice the celery and put in a bowl with the carrots. Pull apart the imitation crab meat into bite size pieces and add to bowl. Drain pasta and run cold water on it to cool it. When drained, add to vegetables in bowl. Break up the frozen peas and add to bowl. Put the rest of the ingredients in and mix well.Serves 4-6
Hint: Use the juice from your families favorite kind of pickles. I use kosher dill juice.

Posted in Pasta, Salads, Seafood | No Comments »

Green Bean Salad

Monday, August 7th, 2006

Submitted by Connie Gaul, Wheaton, IL

1 lb. fresh, frozen, or canned green beans
1/4 c. vinegar
1/4 c. vegetable oil
1/4 c. sugar
1 tsp. ground pepper
1 1/2 tsp. garlic salt
1 1/2 tsp. leaf oregano

If using fresh green beans, cook until still crisp. Combine all ingredients in bowl and marinate in refrigerator several hours or overnight before serving.

Posted in Appetizers & Snacks, Salads, Side Dishes | No Comments »

Super Salad

Monday, August 7th, 2006

Martha Aschim, Marinette, WI

1 clove garlic, chopped
1/4 cup pinenuts
1/4 cup hard salami cut into small pieces
1/4 to 1/3 cup good olive oil
1 bunch Romaine lettuce
1/4 cup Parmesan cheese

Cook first three ingredients in olive oil until salami is crisp. While still warm, pour over 1 bunch of Romaine lettuce, rinsed and torn. If you have some fresh basil leaves, add to salad greens for great flavor! Sprinkle 1/4 cup or more of Parmesan cheese and grind fresh black pepper on top.

Posted in Italian, Salads | No Comments »

Taco Salad

Monday, August 7th, 2006

Submitted by peterw129@hotmail.com

l head iceberg lettuce
l can kidney beans
l 8oz container sour cream
Mayonnaise
grated cheese (cheddar, monterey jack, or whatever you like)
1 can black olives
l to 2 lbs hamburger
l bottle taco seasoning
l bag of corn chips

Brown hamburger, add jar taco sauce and the same amount of water as the taco sauce. Simmer until all juice is absorbed into the meat. When done put in fridge to cool.

Combine shredded lettuce, beans, olives and cheese in a big bowl, and add cooled meat. Mix sour cream and enough mayonnaise to make dressing and mix into salad. Refrigerate for 2 hours.

Serve along with the chips either crushed into the salad or on the side.

Posted in Beef, Main Dish, Salads, Southwestern/Mexican | No Comments »

Dilly Beans

Monday, August 7th, 2006

Submitted by Judy Teska, Lisle, Illinois

Arrange the following in layers in crock or large bowl:
Whole green beans, cleaned
4 cloves garlic, peeled & quartered
1 dried hot pepper (or hot pepper flakes)
fresh dill

Boil 2 quarts water, 1 cup vinegar, 4 Tbls. canning salt, and 12-24 whole all spice.

Pour over beans (or pickles). Add water if necessary to cover vegetables. Cover & let sit 1-2 days on counter. Then pack in jars or plastic containers and refrigerate.

These are like a Claussen pickle product. It’s NOT canned or processed to seal and put on your shelf. They get eaten up too fast!

Posted in Appetizers & Snacks, Miscellaneous, Salads | No Comments »

Oriental Green Beans

Monday, August 7th, 2006

Submitted by Terry Grigorian, Newport New, V

1 lb green beans cooked until just tender then drained
2 Tbsp soy sauce
1 tsp corn starch
1 tsp brown sugar
1 tsp sesame oil
1/4 tsp red pepper flakes
1/4 tsp ginger
2 tsp peanut oil
1 tsp garlic

Combine ingredients and cook to thicken slighly. Stir into cooked beans.

Posted in Asian, Salads, Side Dishes | No Comments »

Broccoli Salad

Monday, August 7th, 2006

Submitted by Linda Victor

2 heads broccoli, chopped
1/2 small red onion, sliced thin
1 cup raisins
1 cup walnuts, chopped
1 cup mayo
2 TBSP apple cider vinegar
2 tsp. sugar

Mix mayo, vinegar, and sugar together. Mix together Broccoli, onion, raisins and walnuts, pour dressing over top and mix well. Let sit in fridge for a couple of hours for flavors to meld together.

Posted in Salads | No Comments »

Tri-colored Macaroni Salad

Monday, August 7th, 2006

Submitted by Linda G. Liang

1 box of Ronzoni tri-colored macaroni
1 pkg. of Hormel pepperoni
1 bunch of broccoli crowns
2-3 carrots sliced
1 cruet of Good Seasonings Italian dressing
1 tsp. of cayenne pepper

Simmer broccoli and carrots in water for 5 minutes. Drain and set aside. Cook the macaroni until it is al dente. Add the cooked veggies and the Italian dressing. Season with cayenne pepper. Toss, refrigerate, then enjoy.

Posted in Pasta, Salads | No Comments »

« Older Entries