Cucumber Slices (cut up small - at least 2 cukes for large salad)
Fresh Blackberries (large carton)
Sliced Red Pepper (about 2)
Bleu Cheese Crumbles
Spring Mix Lettuce (big container from Sam's or Costco)
Toasted Almonds (regular sized bag of sliced almonds - cook them in a pan with 1/8 cup butter and 1/3 cup brown sugar)
Dressing:
3/4 cup Sugar (half brown/half white)
6 T. Rice Wine Vinegar
1 cup Mayonnaise
4 tsp. Dijon Mustard (I used Honey Mustard)
1/2 tsp. Sesame Oil
Mix in blender until smooth.
Lightly toss sald and dressing together right before serving. Makes a lot of dressing for a very large salad.
I made this for a bridal shower and also added diced celery and red raspberries for added color and flavor.
Showing posts with label Salads. Show all posts
Showing posts with label Salads. Show all posts
10.4.10
Emy's Sassy Salsa Dressing!
3 Tomatillo's, husked
1/2 c. cilantro
5 Tbsp fresh lime juice
1 jalapeno pepper without seeds (two or more with seeds if you want it spicy)
1 garlic clove
6 Tbsp olive oil
3/4 tsp sea salt
3/4 tsp ground pepper
1 avocado
*a few tablespoons of water to thin it down to pour if nessessary
Blend till smooth, let sit and chill if time permits.
Its light, and green and creamy, and soooo good! It is one that you will lick off the plate! And it doesn't give you the gross heavy greasy feeling afterwards because it is made with healthy fats.
1/2 c. cilantro
5 Tbsp fresh lime juice
1 jalapeno pepper without seeds (two or more with seeds if you want it spicy)
1 garlic clove
6 Tbsp olive oil
3/4 tsp sea salt
3/4 tsp ground pepper
1 avocado
*a few tablespoons of water to thin it down to pour if nessessary
Blend till smooth, let sit and chill if time permits.
Good, healthy, and is great on salads, nacho's, taco's, chicken or beef wraps etc.
Its light, and green and creamy, and soooo good! It is one that you will lick off the plate! And it doesn't give you the gross heavy greasy feeling afterwards because it is made with healthy fats.
26.7.09
Cole Slaw Supreme
4 cups finely shredded cabbage
1/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon dry mustard
1/8 teaspoon pepper
1/2 cup evaporated milk
1/4 cup cider vinegar
Combine sugar, salt, dry mustard and pepper with evaporated milk in small bowl. Let stand for about 5 minutes, stirring occasionally to dissolve sugar. Gradually blend in cider vinegar, chill. Before serving pour chilled mixture over shredded cabbage and toss lightly. Serves 6 to 8.
1/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon dry mustard
1/8 teaspoon pepper
1/2 cup evaporated milk
1/4 cup cider vinegar
Combine sugar, salt, dry mustard and pepper with evaporated milk in small bowl. Let stand for about 5 minutes, stirring occasionally to dissolve sugar. Gradually blend in cider vinegar, chill. Before serving pour chilled mixture over shredded cabbage and toss lightly. Serves 6 to 8.
7.1.09
Pear Walnut Salad
2 large heads of Romaine lettuce
1 lb. bacon, cut in 1/2" pieces and cooked
3 pears, cut into chunks with or without skin
12 oz. crumbled gorgonzola cheese
1 1/2 cups broken walnuts
Dressing
Dressing:
1 1/2 cups apple cider vinegar OR balsamic vinegar
1 cup sugar
3/4 cup oil
1 medium red onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon dry mustard
2 tablespoons poppy seeds
Cut the red onion into 1" cubes. Put all ingredients in a blender and mix. Toss salad, add dressing, and serve.
1 lb. bacon, cut in 1/2" pieces and cooked
3 pears, cut into chunks with or without skin
12 oz. crumbled gorgonzola cheese
1 1/2 cups broken walnuts
Dressing
Dressing:
1 1/2 cups apple cider vinegar OR balsamic vinegar
1 cup sugar
3/4 cup oil
1 medium red onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoon dry mustard
2 tablespoons poppy seeds
Cut the red onion into 1" cubes. Put all ingredients in a blender and mix. Toss salad, add dressing, and serve.
19.12.08
Tortellini Salad
I saw this recipe on a website called Skip to My Lou and thought it sounded yummy.
Tortellini Salad
4 oz tortellini (cooked)
4 oz grilled chicken
2 artichoke hearts (sliced and drained)
1 oz of fresh spinach or other greens
12 sun-dried tomatoes (softened in warm water 20 mins. then chopped)
2 oz. feta cheese
3 slices red onion
Dressing
2 cloves garlic, chopped
1 tsp dried oregano
1 Tbl. tomato paste
6 Tbls. Balsamic vinegar
Puree ingredients in blender or food processor then while processor is going add 1/2 cup top quality olive oil. Toss dressing with salad. This makes more than enough dressing for the ingredients.
Tortellini Salad
4 oz tortellini (cooked)
4 oz grilled chicken
2 artichoke hearts (sliced and drained)
1 oz of fresh spinach or other greens
12 sun-dried tomatoes (softened in warm water 20 mins. then chopped)
2 oz. feta cheese
3 slices red onion
Dressing
2 cloves garlic, chopped
1 tsp dried oregano
1 Tbl. tomato paste
6 Tbls. Balsamic vinegar
Puree ingredients in blender or food processor then while processor is going add 1/2 cup top quality olive oil. Toss dressing with salad. This makes more than enough dressing for the ingredients.
13.11.08
Spinach Salad with Mandarin Oranges
1 package (10 oz.) spinach
1 cucumber, sliced
1 can (11 oz.) mandarin oranges, drained
1 or 2 green onions, chopped
1/2 pound fresh mushrooms, chopped
1 large avocado, diced
1/2 to 1 pound cherry tomatoes, cut in half
1/2 teaspoon grated orange peel
1/2 cup frozen orange juice concentrate
1/2 cup salad oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
Wash, stem, and drain spinach. In large salad bowl, toss together spinach, cucumber, oranges, green onions, mushrooms, avocado, and tomatoes. Combine remaining ingredients in blender or food processor and blend thoroughly. Chill and serve over salad. (Makes 10 servings.)
1 cucumber, sliced
1 can (11 oz.) mandarin oranges, drained
1 or 2 green onions, chopped
1/2 pound fresh mushrooms, chopped
1 large avocado, diced
1/2 to 1 pound cherry tomatoes, cut in half
1/2 teaspoon grated orange peel
1/2 cup frozen orange juice concentrate
1/2 cup salad oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
Wash, stem, and drain spinach. In large salad bowl, toss together spinach, cucumber, oranges, green onions, mushrooms, avocado, and tomatoes. Combine remaining ingredients in blender or food processor and blend thoroughly. Chill and serve over salad. (Makes 10 servings.)
14.7.08
Lion House Buffet Salad
1 small head iceberg lettuce
1 small head romaine lettuce
2 large tomatoes, diced
2 avocados, diced
1/4 cup chopped green onion
4 hard-cooked eggs, peeled and sliced
1/2 pound bacon, cooked crisp and crumbled
6 slices American processed cheese, sliced into thin strips
1/2 cup sliced black olives
1 cup Italian salad dressing
Wash lettuces and tear into bite-sized pieces into a large bowl. Add tomatoes, avocados, green onion, eggs, bacon, cheese, and olives. Keep chilled until ready to serve. Just before serving, add dressing and toss lightly to combine. Makes 8 to 10 servings.
1 small head romaine lettuce
2 large tomatoes, diced
2 avocados, diced
1/4 cup chopped green onion
4 hard-cooked eggs, peeled and sliced
1/2 pound bacon, cooked crisp and crumbled
6 slices American processed cheese, sliced into thin strips
1/2 cup sliced black olives
1 cup Italian salad dressing
Wash lettuces and tear into bite-sized pieces into a large bowl. Add tomatoes, avocados, green onion, eggs, bacon, cheese, and olives. Keep chilled until ready to serve. Just before serving, add dressing and toss lightly to combine. Makes 8 to 10 servings.
Poppy Seed Spinach Toss
1 pound fresh spinach
1/2 head iceberg lettuce
1 cup grated Swiss cheese
1 cup cottage cheese or ricotta cheese
1/2 pound fresh mushrooms, cleaned and sliced
1/2 Bermuda onion, sliced thin and separated into rings
2 hard-cooked eggs, peeled and chopped
1 recipe Poppy Seed Dressing (see below)
Wash spinach, dry thoroughly, and discard stems. Tear in pieces into a large salad bowl. Tear lettuce in pieces into bowl. Add Swiss cheese, cottage cheese, mushrooms, onion rings, and chopped eggs. When ready to serve, pour Poppy Seed Dressing over salad and toss to coat greens. Serve immediately. Makes 8 servings.
Poppy Seed Dressing:
1/2 cup red wine vinegar
3/4 cup salad oil
2 teaspoons poppy seeds
4 tablespoons sugar
1 tablespoon minced Bermuda onion
1 teaspoon salt
1/2 teaspoon dry mustard
Pour vinegar and oil in blender. Add poppy seeds, sugar, minced Bermuda onion, salt, and dry mustard. Process until well blended. Or place ingredients in a pint jar and shake until oil is emulsified. Refrigerate. Flavor improves if dressing is made several hours in advance. Makes 1 1/2 cups dressing.
1/2 head iceberg lettuce
1 cup grated Swiss cheese
1 cup cottage cheese or ricotta cheese
1/2 pound fresh mushrooms, cleaned and sliced
1/2 Bermuda onion, sliced thin and separated into rings
2 hard-cooked eggs, peeled and chopped
1 recipe Poppy Seed Dressing (see below)
Wash spinach, dry thoroughly, and discard stems. Tear in pieces into a large salad bowl. Tear lettuce in pieces into bowl. Add Swiss cheese, cottage cheese, mushrooms, onion rings, and chopped eggs. When ready to serve, pour Poppy Seed Dressing over salad and toss to coat greens. Serve immediately. Makes 8 servings.
Poppy Seed Dressing:
1/2 cup red wine vinegar
3/4 cup salad oil
2 teaspoons poppy seeds
4 tablespoons sugar
1 tablespoon minced Bermuda onion
1 teaspoon salt
1/2 teaspoon dry mustard
Pour vinegar and oil in blender. Add poppy seeds, sugar, minced Bermuda onion, salt, and dry mustard. Process until well blended. Or place ingredients in a pint jar and shake until oil is emulsified. Refrigerate. Flavor improves if dressing is made several hours in advance. Makes 1 1/2 cups dressing.
Favorite Blueberry Salad
This is one of my husband's favorites.
1 (6 oz.) pkg. raspberry flavored gelatin
2 cups boiling water
Cold water
1 (15 oz.) can blueberries, drained and juice reserved
1 (8-oz.) can crushed pineapple, drained and juice reserved
1 cup chopped pecans
1 cup whipping cream, whipped
1 cup miniature marshmallows (optional)
Dissolve gelatin in boiling water; add enough cold water to reserved blueberry and pineapple juice to measure 2 cups and add to gelatin. Remove 1 cup and set aside; do not chill. Chill remaining gelatin until syrupy; add fruit and pecans. Pour into an 11x7-inch dish; chill until firm. Combine reserved 1 cup gelatin with whipped cream and optional marshmallows; spread over gelatin layer. Chill 3 to 4 hours.
1 (6 oz.) pkg. raspberry flavored gelatin
2 cups boiling water
Cold water
1 (15 oz.) can blueberries, drained and juice reserved
1 (8-oz.) can crushed pineapple, drained and juice reserved
1 cup chopped pecans
1 cup whipping cream, whipped
1 cup miniature marshmallows (optional)
Dissolve gelatin in boiling water; add enough cold water to reserved blueberry and pineapple juice to measure 2 cups and add to gelatin. Remove 1 cup and set aside; do not chill. Chill remaining gelatin until syrupy; add fruit and pecans. Pour into an 11x7-inch dish; chill until firm. Combine reserved 1 cup gelatin with whipped cream and optional marshmallows; spread over gelatin layer. Chill 3 to 4 hours.
Waldorf Salad
3 medium apples
1/2 cup chopped celery
2 to 3 tablespoons mayonnaise
1/8 teaspoon salt
Salad greens (about 3 leaves lettuce)
1/4 cup chopped nuts
Wash, quarter, and remove core from apples. Pare, if desired, but if red apples are used, skin may be left on to add color. Place apples on cutting board, and dice. Place apples, celery, mayonnaise, and salt in mixing bowl, and mix lightly.
Arrange on salad greens and sprinkle with chopped nuts.
1/2 cup chopped celery
2 to 3 tablespoons mayonnaise
1/8 teaspoon salt
Salad greens (about 3 leaves lettuce)
1/4 cup chopped nuts
Wash, quarter, and remove core from apples. Pare, if desired, but if red apples are used, skin may be left on to add color. Place apples on cutting board, and dice. Place apples, celery, mayonnaise, and salt in mixing bowl, and mix lightly.
Arrange on salad greens and sprinkle with chopped nuts.
Five Cup Salad
This recipe dates back to my junior high years in a home economics class.
1 can pineapple tidbits, well drained
1 cup flaked coconut
1 can mandarin orange slices, drained
1 cup miniature marshmallows
1 cup sour cream
Maraschino cherries to garnish (optional)
Mix all ingredients. Chill overnight. Garnish with cherries.
1 can pineapple tidbits, well drained
1 cup flaked coconut
1 can mandarin orange slices, drained
1 cup miniature marshmallows
1 cup sour cream
Maraschino cherries to garnish (optional)
Mix all ingredients. Chill overnight. Garnish with cherries.
Extremely Good Cranberry Jello Salad
1 (6 oz.) pkg. cranberry or cranberry-raspberry flavor gelatin
2 cups boiling water
1 (6 oz.) frozen orange juice concentrate
1 (16 oz.) applesauce
Dissolve gelatin in boiling water. Add frozen concentrate to gelatin mixture; stir until dissolved. Add applesauce; stir. Set up and top with whipped topping or whipped cream. Sprinkle with cinnamon.
2 cups boiling water
1 (6 oz.) frozen orange juice concentrate
1 (16 oz.) applesauce
Dissolve gelatin in boiling water. Add frozen concentrate to gelatin mixture; stir until dissolved. Add applesauce; stir. Set up and top with whipped topping or whipped cream. Sprinkle with cinnamon.
Hasty Tasty Orange Salad
2 or 3 large bananas
1 (8 oz.) can (or 1 cup) crushed pineapple, undrained
1 (6 oz.) pkg. orange flavor gelatin
1 cup boiling water
12 ice cubes
1/2 pint (1 cup) heavy cream
Dice bananas into crushed pineapple; allow to stand while preparing gelatin. Dissolve gelatin in boiling water. Add ice cubes; stir until gelatin begins to thicken; remove any remaining ice cubes. Stir pineapple and bananas into gelatin. Whip cream; fold into gelatin mixture. Pour into 6-cup salad mold, cover and chill. Serve on crisp greens.
1 (8 oz.) can (or 1 cup) crushed pineapple, undrained
1 (6 oz.) pkg. orange flavor gelatin
1 cup boiling water
12 ice cubes
1/2 pint (1 cup) heavy cream
Dice bananas into crushed pineapple; allow to stand while preparing gelatin. Dissolve gelatin in boiling water. Add ice cubes; stir until gelatin begins to thicken; remove any remaining ice cubes. Stir pineapple and bananas into gelatin. Whip cream; fold into gelatin mixture. Pour into 6-cup salad mold, cover and chill. Serve on crisp greens.
Dixie Salad
4 apples, unpeeled
1 small can pineapple tidbits
1 pomegranate seeds
1 tablespoon cornstarch
1 cup pecans, chopped
2 tablespoons sugar
1 cup cream, whipped
Drain juice from pineapple. Blend cornstarch and sugar into pineapple juice. Cook, stirring until thickened. Cool. Combine fruits, pour sauce over fruits. Stir well, blend in whipped cream. Serves about 8. (May also add other fruits such as dates, raisins, bananas, mandarin oranges and/or seedless grapes.)
1 small can pineapple tidbits
1 pomegranate seeds
1 tablespoon cornstarch
1 cup pecans, chopped
2 tablespoons sugar
1 cup cream, whipped
Drain juice from pineapple. Blend cornstarch and sugar into pineapple juice. Cook, stirring until thickened. Cool. Combine fruits, pour sauce over fruits. Stir well, blend in whipped cream. Serves about 8. (May also add other fruits such as dates, raisins, bananas, mandarin oranges and/or seedless grapes.)
Frog-Eye Salad
Prepare:
1 box Acini-de-Pepe
Mix together, boil until thick:
Juice from 1 (20 oz.) can chunk pineapple
Juice from 1 (20 oz.) can crushed pineapple
2 eggs
2 tablespoons flour
2 tablespoons lemon juice
1 cup sugar
Pour over noodles. Refrigerate 8 hours or overnight.
Stir in:
Pineapple left from juices
3 cans mandarin oranges
1 cup coconut
1 cup mini marshmallows
2 (8 oz.) containers whipped topping
1 box Acini-de-Pepe
Mix together, boil until thick:
Juice from 1 (20 oz.) can chunk pineapple
Juice from 1 (20 oz.) can crushed pineapple
2 eggs
2 tablespoons flour
2 tablespoons lemon juice
1 cup sugar
Pour over noodles. Refrigerate 8 hours or overnight.
Stir in:
Pineapple left from juices
3 cans mandarin oranges
1 cup coconut
1 cup mini marshmallows
2 (8 oz.) containers whipped topping
12.7.08
Raspberry Pretzel Salad
2 cups pretzels – chopped
2 tablespoons sugar
¾ cup melted butter
Mix together and bake for 10 minutes at 350 degrees F. in a 9x13” pan. Cream the following together and spread over the cooled pretzel mix:
1 (8 oz.) cream cheese (softened)
1 cup sugar
1 (8 oz.) container Cool Whip (thawed)
1 package (large) raspberry gelatin
2 cups boiling water
Add 16 oz. frozen raspberries
Chicken-Grape Salad
This recipe is from my dad. He's an awesome cook!
2 cups cubed cooked chicken (about 7 chicken tenders)
¾ cup seedless green or red grapes, halved
½ cup sliced celery
2 Tbsp. toasted slivered almonds
1 3-oz. package cream cheese, softened
1 Tbsp. lemon juice
¼ cup mayonnaise or salad dressing
½ tsp. salt
Place chicken, grapes, celery and almonds in large mixing bowl. Combine cream cheese, mayonnaise, lemon juice and salt; add to chicken mixture. Toss gently to mix; chill for several hours. Yield: 4 servings.
9.7.08
Hot Chicken Salad
2 cups cooked chicken, chopped fine
3 hard boiled eggs, chopped fine
1 cup chopped celery
2 teaspoons finely chopped onion
1/2 cup chopped almonds
1 1/2 cups cooked rice
1 can cream of chicken soup
1/2 soup can milk or chicken broth
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon curry powder (optional)
Combine in 9x9" baking dish. Top with grated cheese and fine bread crumbs. Bake 400 degrees for 25-30 minutes.
3 hard boiled eggs, chopped fine
1 cup chopped celery
2 teaspoons finely chopped onion
1/2 cup chopped almonds
1 1/2 cups cooked rice
1 can cream of chicken soup
1/2 soup can milk or chicken broth
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon curry powder (optional)
Combine in 9x9" baking dish. Top with grated cheese and fine bread crumbs. Bake 400 degrees for 25-30 minutes.
Raspberry Salad
1 (3 oz.) pkg. raspberry flavored gelatin
1 (3 oz.) pkg. cook and serve tapioca
1 (3 oz.) pkg. cook and serve vanilla pudding
8 oz. whipped topping
12 oz. frozen raspberries, thawed
Dissolve first three ingredients in 3 cups boiling water and boil for 2 1/2 minutes. Pour into a large bowl and cool completely in the fridge. Fold in whipped topping and berries. Keep chilled until ready to serve. Serves 6.
*You may use 1 cup whipping cream in place of whipped topping. Whip together 1 cup whipping cream, 1/2 teaspoon vanilla and 1 1/2 tablespoons powdered sugar. Fold into salad in place of whipped topping.
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