Fruited Curry Chicken Salad
Ingredients:
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise
Instructions:
In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
Makes 8 Servings
BLT Salad with Basil Mayo Dressing
Ingredients:
1/2 pound bacon
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup finely chopped fresh basil
4 medium slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered
Instructions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
2. In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
3. In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
4. In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
Makes 4 Servings
Balsamic Vinegar & Olive Oil
Ingredients:
1 sprig fresh oregano
1 sprig fresh thyme
1 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste
Instructions:
In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.
Makes 1 Cup
Authentic Thousand Island Dressing
Ingredients:
3 eggs
|
1/4 cup Worcestershire sauce
|
1 tablespoon white sugar
|
1/4 cup white vinegar
|
1 pinch ground cloves
|
1 quart mayonnaise
|
3/4 cup sweet pickle relish
|
1/2 cup chopped black olives
|
1/2 cup diced red bell pepper
|
Instructions:
1. Place eggs 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, peel and chop.
2. In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended. Chill and serve spooned over fresh greens. Store in the refrigerator.
Makes 1 Quart
Taco Salad
Ingredients:
2 (19 ounce) cans kidney beans, drained and rinsed 1 (12 ounce) package frozen vegetarian burger crumbles 1 (1.25 ounce) package taco seasoning mix 2 onions, chopped 1 (16 ounce) jar salsa 1 (14.5 ounce) package corn tortilla chips 2 cups shredded Cheddar cheese 1 head leaf lettuce - washed, dried and torn into bite-si 4 tomatoes, diced
Instructions:
1. In a medium-size mixing bowl combine beans, burger, taco seasoning, onions, salsa, and refrigerate.
2. When ready to serve, layer in individual bowls: chips, cheese, lettuce, bean mixture, and top with diced tomatoes.
Makes 6 -8 Servings
Chickpea Salad
Ingredients:
1 (15 ounce) can chickpeas (garbanzo beans), drained
|
1/2 onion, chopped
|
1/2 cucumber, sliced
|
1 small tomato, chopped
|
1/2 cup red wine vinegar
|
1/2 cup balsamic vinegar
|
Instructions:
In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
Makes 4 Servings
Affy Tapple Salad
Ingredients:
1 tablespoon all-purpose flour
1/2 cup white sugar
2 tablespoons instant tapioca
2 tablespoons cider vinegar
1 (8 ounce) can crushed pineapple, juice reserved
4 apples, cored and chopped
2 cups unsalted peanuts
1 (8 ounce) container frozen whipped topping, thawed
Instructions:
1. In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and chill.
2. In a large bowl, combine the pineapple, apples, peanuts, and chilled tapioca mixture. Fold in the whipped topping and chill for at least 1 hour before serving.
Makes 12 servings
Ambrosia Fruit Salad
Ingredients:
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Instructions:
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
Makes 6- 10 srevings
Champagne Salad
Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen strawberries, thawed
3 bananas, diced
3/4 cup chopped walnuts
Instructions:
1 In a large bowl, cream together the cream cheese and sugar. Fold in the pineapple, whipped topping and strawberries and mix well. Stir in bananas and walnuts.
2. Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2 hours before serving. Enjoy!
Makes 8 - 10 Servings
Cookie Salad
Ingredients:
2 (3.4 ounce) packages instant vanilla pudding mix
2 cups buttermilk
12 ounces frozen whipped topping, thawed
1 (20 ounce) can pineapple chunks, drained
2 (11 ounce) cans mandarin oranges, drained
1/2 (11.5 ounce) package fudge stripe cookies
Instructions:
In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.
Makes 6 Servings
Jambalaya Salad
Ingredients:
2 cups cooked white rice
6 ounces cooked tiny shrimp
1/2 cup cubed ham
6 slices bacon
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1/4 cup chopped onion
1 cup chopped fresh tomato
3/4 cup Italian-style salad dressing
1 teaspoon dried thyme
1/4 teaspoon chili powder
1 clove garlic, minced
1/4 teaspoon salt
Instructions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a large bowl, combine the rice, shrimp, ham, bacon, bell pepper, celery, onion and tomatoes; mix together.
3. Prepare the dressing by wisking together the salad dressing, thyme, chili powder, garlic and salt. Pour over rice mixture; mix well and refrigerate until chilled.
Makes 4 Servings
Blueberry Party Salad
Ingredients:
3 (6 ounce) packages raspberry flavored gelatin mix
3 1/4 cups boiling water
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
1 cup half-and-half
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup boiling water
1 (21 ounce) can blueberry pie filling
Instructions:
1. In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
2. In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer.
3. In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.
Makes 1 9 X 13 pan
Deep Dish Layered Salad
Ingedients:
2 eggs
1 1/2 heads iceburg lettuce - rinsed, dried and shredded
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed
2 tablespoons bacon bits
2 tablespoons grated Parmesan cheese
2 cups mayonnaise
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
Instructions:
1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.
2. Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.
3. Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.
Makes 10 Servings
Angel Hair Pasta
Ingredients:
2 (8 ounce) packages angel hair pasta
1/2 pound bay shrimp, cooked
3/4 cup chopped green onions
1 1/2 cups ranch style salad dressing
Instructions:
1. Cook the pasta according to package directions; drain and rinse under cold water.
2. Mix together the pasta, shrimp, green onions and ranch dressing, then carefully work the shrimp into the pasta with your hands. (Note: As the salad sits, it will absorb some of the dressing; add a little dressing right before serving).
Makes 6-8 servings
Antipasto Salad
Ingredients:
1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
1/2 cup shredded mozzarella cheese
Instructions:
1. Cook pasta in a pot of boiling salted water until al dente. Drain.
2. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
3. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.
Makes 6 Servings
Sauerkraut Salad
Ingredients:
1/4 cup cider vinegar
1 teaspoon caraway seeds
1 cup white sugar
1 (20 ounce) can sauerkraut
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
2 ounces pimento
Instructions:
In a saucepan combine the salt, vinegar, caraway seeds and sugar. Bring to a boil over medium heat. Stir in the sauerkraut, onion, celery, pepper and pimento. Remove from heat and let marinate overnight before serving
Makes 4 Servings
Always A Winner Potato Salad
Ingredients:
10 large baking potatoes, scrubbed
12 eggs
3 bunches green onions, chopped
6 dill pickles, chopped
2 (4 ounce) cans small shrimp, drained
2 cups low-fat mayonnaise
salt and pepper to taste
2 tablespoons celery salt
2 tablespoons paprika
Instructions:
1. Place potatoes in a large pot, and cover with water. Boil until soft. Remove from water; set aside to cool. Peel, and then chop into bite size chunks.
2. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel, and chop.
3. In a large bowl, combine potatoes, eggs, green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season to taste with salt an ground black pepper. Chill for 2 hours, and serve.
Makes 12 Servings
Caribbean Sweet Potato Salad
Ingredients:
1 large russet potato, peeled and cubed
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts
Instructions:
1. Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
2. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
3. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
Makes 5 Servings
E-Z Kids Potato Salad
Ingredients:
1/4 cup creamy salad dressing
1/4 cup apple juice
1 tablespoon dried minced onion
1 teaspoon dried dill weed
1 teaspoon prepared mustard
salt and pepper to taste
1 (15 ounce) can sliced potatoes, drained
Instructions:
Whisk together the salad dressing, apple juice, onion flakes, dill, mustard and salt and pepper. Pour over potatoes and toss to coat.
Makes 4 Servings
Sweet & Sour Potato Salad
Ingredients:
7 tomatoes
1 small yellow onion
1/2 cup white sugar
1/2 cup distilled white vinegar
1/2 cup vegetable oil
salt and pepper to taste
Instructions:
Thinly slice the tomatoes. Cut the onion in half through root end, then thinly slice into half-circles. In a large bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper. You may adjust the amounts of vinegar and sugar according to your taste. Serve at room temperature.
Makes 6 servings
Cilantro Cucumber Salad
Ingredients:
2 cucumbers
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
Instructions:
Peel cucumbers, slice lengthwise into quarters, and cut into 1 inch pieces; place in large bowl. Sprinkle with lime juice, chili powder, and salt; toss. Toss with cilantro. Refrigerate until chilled.
Makes 2 servings
Tuna Salad with Fresh Dill
Ingredients:
1 (6 ounce) can tuna 1/4 cup diced celery 1/4 cup chopped fresh dill weed 2 tablespoons chopped fresh parsley 2 tablespoons thinly sliced green onion 2 tablespoons fat-free mayonnaise 2 tablespoons plain low-fat yogurt 1/2 teaspoon prepared Dijon-style mustard
Instructions:
In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.
Makes 5 Servings
Chicken Salad
Ingredients:
2 chicken breasts, poached just until done and finely diced or shredded
1/2 cup Hellmans mayonnaise, more or less
1/4 cup sweet pickle relish
1/4 cup finely minced white onion, or green onion
1 or 2 boiled eggs, chopped
Pinch of salt and pepper, or to taste
Instructions:
Combine all ingredients. Spread on bread, toast, or serve in lettuce cups
and garnish with seeded diced tomato.
Waldorf Salad
INGREDIENTS:
1/4 cup Mayonnaise
1/4 cup plain yogurt
2 teaspoons Sugar
2 teaspoons Lemon juice
2 Apples
2 large Celery stalks
1/2 cup chopped walnuts
Instructions
In small salad bowl, combine mayonnaise, yogurt and lemon
juice, to taste. Core apples, cut into bite size pieces, dice
celery. Add both to salad bowl, fold in nuts. Chill up to two
hours. Toss before serving.
* variations: bananas & pecans or in the summer peaches and
peanuts. You can also add 1 cup of shredded cooked chicken.
Yield: 4 Servings
|