Salads

Hungarian Cucumber Salad

Summary

Yield
2 Servings
SourceMary Kirchner (1972)
Prep time3 hours, 20 minutes
Cooking time
Total time3 hours, 20 minutes

Ingredients

1
cucumber (large, peeled and grated)
1 t
water
1 t
sugar
1 T
white vinegar
1⁄2 t
paprika
1 t
salt (optional depending on how salted the cucumbers are. You can wait until the very end and then add salt, if needed)
1⁄2 c
sour cream (up to 3/4 c)

Instructions

Generously salt the grated cucumber and let stand in room temperature for at least 3 hours. Mix remaining ingredients well. Squeeze water out of cucumbers and add to dressing. Sprinkle top with paprika.

Perfection Salad

Summary

Yield
8 Servings
SourceNancy Fogle (2004)
Prep time1 hour
Cooking time10 minutes
Total time1 hour, 10 minutes

Ingredients

1 pk
lemon gelatin (3-oz)
1 pk
lime gelatin (3-oz)
1⁄2 c
sugar
1⁄4 c
vinegar
1 3⁄4 c
water
1⁄2 c
celery (chopped)
1⁄2 c
cabbage (chopped)
1⁄2 c
carrots (grated)
1 cn
crushed pineapple (small, drained)
1 c
cold water

Instructions

Cook first 5 ingredients until dissolved. Cool and add the remaining ingredients. Chill well.

Watermelon and Cantaloupe Salad

Summary

Yield
4 Servings
SourceKaren Joswick, Main Library (2006)
Prep time25 minutes
Cooking time5 minutes
Total time30 minutes

Ingredients

1⁄2 c
water
1 c
sugar
1 bn
fresh mint, chopped
1⁄4 c
lemon juice
1⁄8 t
amaretto
2 c
watermelon balls
2 c
cantalope balls

Instructions

Make a simple syrup by combining water and sugar in a saucepan over medium heat. Bring to boil, then reduce heat and simmer for 5 minutes until sugar has dissolved. Take pan off heat and cool.

In blender, combine mint, lemon juice, 1/4 cup simple syrup and Amaretto. Blend until smooth to make dressing. In large bowl, combine watermelon and cantaloupe. Add dressing and toss.

Refrigerate remaining simple syrup for another use.

"Super Bowl" Salad

Summary

Yield
6 Servings
SourceMrs. Stienhaus (1971)
Prep time30 minutes
Cooking time
Total time30 minutes

Ingredients

1
bag fresh spinach (wash and drain)
1 cn
bean sprouts (drained)
2 cn
water chestnuts (drained and sliced)
6 sli
bacon (crisply fried)
2
hard-cooked eggs (chopped)
1 c
salad oil
1⁄4 c
cider vinegar
1⁄3 c
ketchup
1 T
Worcestershire sauce
3⁄4 c
sugar
1
onion (grated)

Instructions

Toss first five ingredients in large bowl. Shake all remaining ingredients in a large jar for dressing. Poor dressing over salad and toss. Even confirmed spinach haters have praised this salad!

Orzo Pasta Salad

Summary

Yield
4 Servings
SourceDiane Merkle (1998)
Prep time5 minutes
Cooking time15 minutes
Total time20 minutes

Ingredients

2 c
orzo pasta
 
chicken broth
 
fresh parsley (cut in sm. pieces)
 
pine nuts (toasted)
2 t
oil
2 clv
garlic

Instructions

Cook 2 cups orzo pasta in chicken broth. In a skillet, heat 2 teaspoons of oil with 2 buds of garlic. Once hot, remove the garlic buds. Mix the pasta, oil, parsley and toasted pine nuts. Serve cold.

Tomato Aspic

Summary

Yield
6 Servings
SourceMrs. Rhine (1971)
Prep time4 hours
Cooking time20 minutes
Total time4 hours, 20 minutes

Ingredients

1
Knox gelatin (envelope)
3 1⁄2 c
V8 juice (divided)
1 pk
lemon jello
2 T
vinegar
1
lemon
 
salt (to taste)
 
vegetables (chopped, optional)
 
Tabasco sauce (optional)
 
horseradish (optional)

Instructions

Let gelatin soften. Heat 1 cup V8. Add 1 package lemon Jello. When dissolved, add the softened gelatin. Add 2 1/2 cups cold V8, 2 tablespoons vinegar, grated rind and juice of 1 lemon. Salt. Can add chopped vegetables, if desired. A few drops Tabasco sauce, a little horseradish is nice added.

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