Salads

Beet Salad with Goat Cheese, Watercress and Shallot Thyme Dressing

Summary

Yield
4 Servings
SourcePam Cole, Lane Road Library (2007)
Prep time45 minutes
Cooking time
Total time45 minutes

Ingredients

8
or 12 small beets (medium! )
1⁄3 c
olive oil
1
shallot, finely chopped (large! )
 
Juice of 1 lemon
 
Leaves from about 10 sprigs thyme
3 pn
salt (good)
10
fresh black pepper grinds (grinds)
1 bn
watercress (large)
4 T
cold goat cheese

Instructions

Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool.

For the dressing, whisk together olive oil, shallot, half the lemon juice, thyme, salt and pepper. Set aside. While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress over some paper towels to dry.

When the beets are cool enough to handle, use a paring knife to peel off the beets’ skins. Cut the beets into quarters lengthwise and then those pieces in half crosswise. Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing. Spread the watercress on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately. 

Broccoli Salad II

Summary

Yield
6 Servings
SourceDaphne Hsueh (1973)
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes

Ingredients

1 bn
broccoli
5
radishes
 
Salad dressing (any kind, except Italian or oil and vinegar is recommended)
 
Salt and pepper (to taste)

Instructions

Wash and slice radishes into thin slices. Peel off outer skin of broccoli stalk and wash. Fill a medium-size pot half full with water and bring to a boil. Submerge broccoli in water and let boil in medium heat for 3 minutes. Drain and rinse in cold water; drain again. Cut broccoli into flowerets and 2-inch pieces. Mix with radishes, salt and pepper and toss with salad dressing.

5-Cup Salad

Summary

Yield
4 Servings
SourceBeverly Ervine (1982)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

1 cn
pineapple tidbits or chunks (15 1/4-oz, drained)
1 cn
mandarin oranges (11-oz, drained)
1 c
Shredded coconut
1 c
miniature marshmallows
1 pk
sour cream or plain yogurt (8-oz)

Instructions

Mix all ingredients together. Refrigerate overnight before serving. Serves 4 to 5.

Tuna Molded Salad

Summary

Yield
12 Servings
SourceHazel Sheahan (1974)
Prep time3 hours
Cooking time15 minutes
Total time3 hours, 15 minutes

Ingredients

2 pk
lemon jello (3-oz)
2 c
boiling water
2 T
white vinegar
2 c
Hellmann's mayonnaise
5
hard-cooked eggs (chopped)
1⁄2 c
sweet pickle relish
2 c
celery (chopped)
1⁄4 c
stuffed green olives (sliced)
1 cn
water-packed tuna (13-oz)

Instructions

Dissolve Jello in veinegar and water, and cool. To Jello, add remaining ingredients. Mold in a 9 x 13-inch Pyrex pan. Garnish with parsley sprig.

Friends Luncheon Chicken Salad for 75

Summary

Yield
75 Servings
SourceAlice Larrimer (1978)
Prep time1 hour
Cooking time
Total time1 hour

Ingredients

5 c
salad oil
2 1⁄2 c
vinegar
2 1⁄2 c
sugar
1⁄4 c
salt
1⁄8 c
Accent
1⁄16 c
pepper
10 lb
Lettuce
32
chicken breasts
8 cn
Chinese noodles
8 pk
slivered almonds
2 c
sesame seed (brown)
1 pk
poppy seed
30
green onions

Instructions

Mix first six ingredients into dressing. Toss all other ingredients in trash bag with dressing just before serving.

Black Bean & Rice Salad

Summary

Yield
6 Servings
SourceDiane Bare (1996)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

2 cn
black beans (16-oz, drained and rinsed)
1 c
cooked rice
1⁄2 c
red onion (chopped)
2
roma tomatoes (seeded and chopped)
1⁄4 c
cilantro (chopped)
1⁄4 c
olive oil
1⁄4 c
fresh lime juice
 
Salt and pepper (to taste)

Instructions

In mixing bowl, combine beans, rice, onions, tomatoes and cilantro. Add oil and lime juice; toss well to combine. Add salt and pepper to taste. Cover and refrigerate several hours or overnight.

Christmas Jello Layer

Summary

Yield
8 Servings
SourceMary Schluep (1977)
Prep time2 hours
Cooking time20 minutes
Total time2 hours, 20 minutes

Ingredients

1 pk
lime Jello
1 pk
cherry Jello
1 c
chopped celery
1⁄2 c
fruit cocktail

Instructions

Make lime Jello according to package directions. Chill 1/2 hour. Mix together celery and fruit cocktail and pour over lime Jello. Chill until firm. Make cherry Jello according to package directions. Allow to cool for a few minutes before pouring over lime layer. Chill until firm. Top with whipped cream. 

Layered Salad I

Summary

Yield
4 Servings
SourceMarion Grasso (1976)
Prep time6 hours, 20 minutes
Cooking time
Total time6 hours, 20 minutes

Ingredients

1
head of lettuce
1 c
celery (chopped)
1 c
green pepper (chopped)
1 c
red onion (chopped)
1 pk
frozen peas (cooked but firm)
1 pt
Miracle Whip
10 oz
sharp cheddar cheese (shredded)
8 sli
bacon (fried and crumbled)

Instructions

Place ingredients, except bacon, in layers in a large bowl. Cover tightly and refriger- ate for 6 hours or longer. Add bacon when serving.

Festive Corn Bread Salad

Summary

Yield
10 Servings
SourceTerri McKeown (1996)
Prep time25 minutes
Cooking time
Total time25 minutes

Ingredients

5 c
cubed corn bread (or 6 corn bread muffins)
3 c
fresh tomatoes (diced)
1 c
sweet onion (diced)
1 c
green pepper (diced)
1 lb
bacon (sliced, cooked and crumbled)
1⁄4 c
sweet pickle relish
1 c
mayonnaise
1⁄4 c
sweet pickle juice
 
Parmesan cheese (shredded)

Instructions

Place corn bread cubes in a large bowl or crumble muffins into bowl. Combine tomatoes, onion, green pepper, bacon and relish: add to corn bread. Combine mayonnaise and pickle juice; mix well. Pour over vegetables. Sprinkle with Parmesan cheese. Chill until ready to serve. Yield: 10 to 12 servings.

From Taste of Home magazine, October/November ‘95.

Raspberry Salad

Summary

Yield
8 Servings
SourceMeribah Howarth (1973)
Prep time1 hour, 20 minutes
Cooking time10 minutes
Total time1 hour, 30 minutes

Ingredients

2 pk
raspberry Jello
2 c
boiling water
2 pk
frozen raspberries
 
sour cream

Instructions

Add into hot water 2 packages frozen raspberries or strawberries. Stir until berries are thawed. Divide and put half in a 9 x 13-inch pan. Refrigerate to set. When firmly set, spread with homogenized sour cream. When the remaining half jells to a semi-solid, spoon it over sour cream. Set in refrigerator and chill until firmly set. Cut in squares.

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