Salads

Tomato and Mozzarella Salad

Summary

Yield
1 Servings
SourceSally Joyce, Main Library (2005)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

 
plum tomatoes (sliced 1/4-inch thick)
 
fresh mozzarella cheese (sliced 1/4-inch thick)
 
ripe and/or Spanish olives (sliced)
 
Newman’s Own balsamic vinaigrette salad dressing

Instructions

This salad is best served right away.

Spinach & Pear Salad

Summary

Yield
8 Servings
SourceNancy Alonzo (2004)
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes

Ingredients

3⁄4 c
hazelnuts
1⁄3 c
sherry vinegar or cider vinegar
1⁄3 c
hazelnut or salad oil
1 T
Dijon mustard
3
firm-ripe pears (rinsed)
1 lb
baby spinach leaves (rinsed and crisped)
1 c
Stilton or Gorgonzola cheese (crumbled)
 
Salt and pepper (to taste)

Instructions

In 6- to 8-inch frying pan over medium heat, stir hazelnuts often until golden under skins, about 5 to 10 minutes. Pour onto a towel and let stand until cool enough to handle. Rub nuts in towel to remove any loose skins. Lift nuts from towel and reserve; discard skins and coarsely chop nuts. In a large bowl, whisk vinegar, oil and mustard to blend. Cut pears lengthwise into quarters and core; cut quarters lengthwise into thin slices. Drop slices into bowl and mix to coat with dressing. Add spinach and mix gently. Sprinkle with cheese and toasted nuts and mix gently. Add salt and pepper to taste.

Cold Greek Pasta

Summary

Yield
4 Servings
SourceJane Poulson (2004)
Prep time10 minutes
Cooking time10 minutes
Total time20 minutes

Ingredients

1 pk
tri-colored rotini pasta
1 cn
black olives (drained and sliced)
1 pt
cherry or grape tomatoes
1 pk
pepperoni (small)
3⁄4 c
feta cheese crumbles
1 c
Italian dressing

Instructions

Cook and drain pasta. Chill with ice. Mix all ingredients and chill well, adding dressing just before serving.

Cran-Apple Salad Mold

Summary

Yield
10 Servings
SourceDr. Ruth Browning (1983)
Prep time5 hours
Cooking time10 minutes
Total time5 hours, 10 minutes

Ingredients

1 pk
strawberry-flavored gelatin (6-oz)
2 c
boiling water
1 cn
whole cranberry sauce (16-oz)
1 c
applesauce
1⁄4 c
chopped walnuts

Instructions

Dissolve gelatin in boiling water. Stir in cranberry sauce and applesauce. Chill until partially set; fold in chopped walnuts. Pour into 6 1/2-cup mold. Chill until firm, 5 to 6 hours, or overnight. Makes 10 to 12 servings.

Taco Salad

Summary

Yield
8 Servings
SourceDottie Aumiller (1984)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 lb
ground beef (browned and well drained)
1
head lettuce (shredded)
1 cn
kidney beans (No. 2 can, drained)
4
tomatoes (diced)
1 cn
ripe olives (small, optional)
1 c
shredded cheddar cheese
1 pk
tortilla chips (crushed, regular)
1
onion (chopped fine)
 
Avocado on top (optional)
 
Kraft Zesty Italian (enough to just flavor)
1 ds
hot sauce or Tabasco

Instructions

Toss lightly.

Dutch Potato Salad

Summary

Yield
6 Servings
SourceMeribah Howarth (1977)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

8
new cooked potatoes (up to 9, quartered)
4
hard-boiled eggs (chopped)
1
onion (medium, chopped)
1⁄4 lb
Velveeta cheese (cubed)
3⁄4 c
mayonnaise
2 T
oil
2 T
vinegar
1 t
salt
  ds
pepper
  ds
celery salt
  ds
garlic salt

Instructions

Mix together first four ingredients. Mix together remaining ingredients to make dressing. Pour dressing mixture over potato mixture. Mix together and put in casserole. Top with 4 to 6 slices crumbled bacon and sliced stuffed olives. Bake, uncovered, at 300° for 45 minutes.

Mandarin Orange Salad

Summary

Yield
6 Servings
SourceNicole Davie (2003)
Prep time25 minutes
Cooking time10 minutes
Total time35 minutes

Ingredients

1⁄2 c
sliced almonds
3 T
sugar
3 T
sesame seed
1⁄2 t
salt
1 ds
pepper
1⁄4 c
salad oil
1 T
parsley
1⁄2
Iceberg lettuce (head)
2 bn
romaine hearts
1 c
chopped celery
2 bn
green onions
1 cn
mandarin oranges (11-oz, drained)

Instructions

In a frying pan coated in cooking spray, heat almonds, sugar and sesame seed until golden brown. Cool and refrigerate. Shake together salt, pepper, salad oil and parsley. Mix with lettuces, celery, green onions and mandarin oranges. Chill and re-toss before serving.

Pesto Chicken-Potato Salad

Summary

Yield
6 Servings
SourceFlorence Taylor (1992)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

1 lb
small new red potatoes (cooked and cooled)
3
skinned and boned chicken breasts (up to 4, cooked and cooled)
1⁄2 c
fresh basil
2 clv
garlic (peeled and minced)
3 T
Parmesan cheese (grated fresh)
4 T
white wine vinegar
1⁄2 c
olive oil
 
Salt and pepper (to taste)

Instructions

Shred chicken and cut potatoes into cubes. Place in large serving bowl. Place remaining ingredients into a blender or food processor and purée until smooth. Toss with chicken and potatoes. Taste for seasoning. Serve immediately or refrigerate until served.

This recipe was adapted from the California American Cookbook.

Green Bean, Golden Pepper, Jicama & Tomato Salad

Summary

Yield
6 Servings
SourceNancy Hartshorn (2003)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 lb
string beans (ends removed)
1
sweet yellow pepper (seeded and julienned)
1⁄2 lb
jicama (peeled and julienned)
15
cherry tomatoes (halved)
1 T
Dijon mustard
1⁄3 c
fresh lemon juice
1 T
chives (finely chopped)
2⁄3 c
olive oil
 
salt
 
freshly ground black pepper

Instructions

In a medium saucepan, bring water to a boil. Immerse string beans and cook for 7 to 10 minutes, depending on their size. They should be slightly crisp. Drain and place in ice water to stop the cooking. Drain well and place in a medium mixing bowl. Add the peppers, jicama and tomatoes. In a small mixing bowl, combine mustard, lemon juice and chives. Whisk to combine, slowly adding the olive oil until totally emulsified. Add salt and pepper and taste for seasoning. Combine dressing with vegetables and thoroughly toss. Taste for seasoning. Place in a serving bowl and refrigerate until ready to serve.

Lemon Blueberry Salad

Summary

Yield
9 Servings
SourceDottie Aumiller (1980)
Prep time1 hour
Cooking time10 minutes
Total time1 hour, 10 minutes

Ingredients

1 pk
lemon gelatin (3-oz)
1 pk
black raspberry gelatin (3-oz)
1 c
boiling water
1⁄2 c
cold water
1 T
lemon juice
1 cn
blueberry pie filling (21-oz)
1⁄4 c
confectioners' sugar (sifted)
1 c
sour cream

Instructions

Dissolve gelatins and boiling water. Add cold water and lemon juice. Stir in pie filling. Pour in 8 x 8-inch pan and chill. Fold sugar into sour cream and spread on top after chilled and set. Return to refrigerator.

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