Salads

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.

Strawberry Spinach Salad

Summary

Yield
4 Servings
SourceJudy Herbst, Main Library (2006)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

1⁄3 c
oil
1⁄4 c
cider vinegar
1⁄3 c
sugar
1⁄4 t
Worcestershire sauce
1⁄4 t
paprika
1⁄4 t
salt
2 T
sesame seeds
1 T
poppy seeds
12 oz
baby spinach
2 c
strawberries (sliced)

Instructions

Combine all ingredients except spinach and strawberries. Toss together spinach and strawberries, then add dressing just before serving. 

Berry's Salad

Summary

Yield
6 Servings
SourceCarol Van Swearingen (1983)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

2 bn
fresh spinach (washed and dried)
1 pt
fresh strawberries (washed, hulled and halved)
1⁄2 c
sugar
2 T
sesame seed
1 T
poppy seed
1 1⁄2 t
minced onion
1⁄4 t
Worcestershire sauce
1⁄4 t
paprika
1⁄2 c
vegetable oil
1⁄4 c
cider vinegar

Instructions

Arrange spinach and strawberries attractively on individual serving plates. Place next 6 ingredients in blender. With blender running, add oil and vinegar in slow steady stream until thoroughly mixed and thickened. Drizzle over strawberries and spinach and serve immediately. 6 to 8 servings.

Summer's Best Pasta Salad

Summary

Yield
10 Servings
SourceGale McLinn (2001)
Prep time20 minutes
Cooking time15 minutes
Total time35 minutes

Ingredients

10 oz
rotini pasta (twists)
3 lb
tomatoes (seeded and coarsely chopped)
4 sli
bacon (cooked and crumbled)
4 c
mixed salad greens
2⁄3 c
low-fat mayonnaise
1⁄2 c
reduced-fat sour cream
2 T
Dijon mustard
2 t
sugar
1 T
cider vinegar
1⁄2 t
salt
1⁄2 t
pepper

Instructions

Cook pasta according to directions, but without using salt or oil. Drain and rinse with cold water. Place in a large serving bowl. Add tomatoes, bacon and salad greens. In a small bowl, combine mayonnaise, sour cream, mustard, sugar, vinegar, salt and pepper; mix well. Spoon over pasta mixture and toss gently to coat.

Variation: Use only 3 cups of salad greens and add 1 cup raw broccoli flowerets

Seafood Mold

Summary

Yield
8 Servings
SourceMerle Matthews (1973)
Prep time3 hours
Cooking time30 minutes
Total time3 hours, 30 minutes

Ingredients

1 cn
tomato soup
8 oz
cream cheese
2 pk
Knox gelatin (with 1/2 c. hot water)
1 c
onion (chopped)
1 c
celery (chopped)
1 c
mayonnaise
2 cn
seafood (or 1 lb cooked, tuna, shrimp, etc.)

Instructions

Heat tomato soup to boiling and dissolve cream cheese. Dissolve gelatin in hot water and add to soup mixture. Add onion, celery and mayonnaise. Pour into mold. Cool several hours. Serve with crackers.

Marinated Roast Beef Salad

Summary

Yield
2 Servings
SourceBev Rhodes (2003)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

1⁄2 lb
cooked roast beef (cut into strips)
1⁄4 c
gherkins (chopped)
2 T
onion (chopped)
1
hard-cooked egg (chopped)
1
potato (cooked, peeled and diced)
2 T
beef broth
1 T
olive oil
1 T
vinegar
2 t
Dijon mustard
 
Salt and pepper to taste

Instructions

Place meat, gherkins, onion, egg and potato in a bowl. In another bowl, combine the remaining ingredients. Beat with a wire whisk. Toss into meat mixture. Chill. Serve on lettuce garnished with chopped parsley.

New Potato & Green Bean Salad

Summary

Yield
6 Servings
SourceMary Ellen Jenkins (1994)
Prep time40 minutes
Cooking time5 minutes
Total time45 minutes

Ingredients

1⁄4 c
balsamic vinegar
2 T
Dijon mustard or country Dijon
2 T
fresh lemon juice
1 clv
garlic (minced)
1 ds
Worcestershire sauce
1⁄2 c
extra-virgin olive oil
1 1⁄3 lb
Sm. red-skinned potatoes (steamed, cooled and cut into quarters)
3⁄4 lb
thin green beans (stems trimmed)
1
red or Texas sweet onion (small, coarsely chopped)
1⁄2 c
fresh basil (chopped)

Instructions

Dressing: Whisk first 5 ingredients gradually. Whisk in oil. Season with salt and pepper. (Can be made day before, warmed to room temperature and rewhisked.) Cook green beans until tender, approximately 5 minutes. Put in bowl of ice water to cool. Drain and cut in half. Combine green beans, potatoes, onion and basil in a large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temperature.) Can be doubled.

Adapted from Bon Appetit, July, 1994.

Christmas Salad I

Summary

Yield
10 Servings
SourceDianne Annis (1989)
Prep time2 hours
Cooking time20 minutes
Total time2 hours, 20 minutes

Ingredients

1 cn
pear halves (29-oz)
1 pk
strawberry Jello (3-oz)
1⁄2 t
salt (divided)
1 T
lemon juice
1 pk
lime Jello (3-oz)
1 pk
cream cheese (8-oz, softened)
1⁄8 t
ground ginger
1⁄2 c
pecans (chopped )

Instructions

Drain pears, reserving juice. Add enough water to juice to make 1 1/2 cups liquid. Dice pears. Dissolve strawberry gelatin and 1/4 teaspoon salt in 1 cup boiling water. Add 3/4 cup pear liquid and lemon juice. Chill until slightly thickened; stir in pears. Pour into a 6-cup mold or 2-quart rectangular dish; chill until set but not firm. Dissolve lime gelatin and 1/4 teaspoon salt in 1 cup boiling water. Add remaining 3/4 cup pear liquid. Chill until slightly thickened. Combine cream cheese and ginger; gradually add gelatin, beating until smooth. Stir in nuts. Spoon over strawberry layer and chill until firm. Serves 10 to 12.

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