Salads

Greek Pasta Salad

Summary

Yield
4 Servings
SourcePatty Landis (1997)
Prep time40 minutes
Cooking time
Total time40 minutes

Ingredients

18 oz
cooked tortellini
2
bell peppers (sliced)
1
red onion (sliced)
1⁄4 c
black olives (sliced)
1⁄2 c
rice wine vinegar
1⁄2 c
olive oil
1 T
dried basil
3 T
lemon juice
2 T
dry sherry
1 1⁄2 t
seasoned salt
1 t
garlic powder
1⁄4 t
crushed red pepper
1⁄2 c
feta cheese (crumbled)

Instructions

In a large bowl, whisk vinegar, oil, basil, lemon juice, sherry, salt, garlic powder and crushed red pepper. Add tortellini, peppers, onion, olives and feta cheese. Toss. Chill well before serving.

From the Mountview Early Learning Center Cookbook.

Cranberry Fruit Ring

Summary

Yield
8 Servings
SourceMrs. Mealer (1970)
Prep time1 hour, 15 minutes
Cooking time15 minutes
Total time1 hour, 30 minutes

Ingredients

1 lb
cranberries (4 c, fresh)
1
orange
1 1⁄2 c
sugar
2 c
hot water
2 pk
lemon-flavored gelatin
2 pk
cream cheese (8-oz)
 
watercress or parsley (chopped)

Instructions

Force cranberries and orange through food chopper. Add sugar and mix well. Let stand while preparing gelatin. Add hot water to gelatin and stir until dissolved. When gelatin begins to set, stir in cranberry mixture. Pour into 5-cup ring mold and chill until firm. Unmold on serving platter and fill with Cream Cheese Watercress Balls. Cream Cheese Watercress Balls: Cut 2 cream cheese packages into 10 pieces each. Roll each into a ball, then roll in chopped watercress or parsley. Refrigerate until serving time.

Paula Deen’s Chinese Salad

Summary

Yield
4 Servings
SourceJulie Whitt, Main Library (2005)
Prep time20 minutes
Cooking time2 minutes
Total time22 minutes

Ingredients

1
head Napa or bok choy cabbage
3
green onions
1
3 oz. package ramen noodles with seasoning pack
1
6 oz. package slivered almonds
1 T
sesame seeds
1⁄2 c
vegetable oil
1⁄4 c
sugar
3 T
white vinegar
1⁄4 t
salt

Instructions

Preheat the broiler.

Tear the cabbage and slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds and sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine.

Fresh Veggie Mozzarella Salad

Summary

Yield
4 Servings
SourceMike Kaylor, Main Library (2008)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

3
large fresh tomatoes, cut in large pieces and seeds removed
1
large cucumber, peeled and seeds removed, cut into chunks
2
large green and yellow peppers, seeds removed and cut into chunks
 
Fresh mozzarella cheese, cut into pieces
 
Fresh course ground pepper, to taste
1 bn
fresh basil, cut into long thin strips
 
Balsamic vinaigrette salad dressing with extra virgin olive oil, to taste

Instructions

Mix all ingredients, using the amount of mozzarella you prefer. Also good with cooked shrimp or chicken tossed in. 

Hot German Potato Salad

Summary

Yield
6 Servings
SourceDaisy Harvey (1978)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

5 c
potatoes (cooked, sliced)
1
onion (large, sliced, pulled into rings)
6 sli
bacon (crumbled)
 
Salt and pepper (to taste)
1⁄3 c
bacon drippings
1⁄3 c
water
1⁄3 c
sugar
1⁄3 c
vinegar
1
egg yolk (beaten)

Instructions

Cook potatoes in salted water. Cool and peel. Fry bacon until crisp. Remove from drippings. Fry onion rings until soft. Remove from drippings. (Make sure there is still 1/3 cup left in the pan.) Combine water, vinegar and egg yolk. Add to drippings, stirring constantly. Add sugar; stir until dissolved. Cook until thick and bubbly. Pour over potatoes, onions and bacon. Bake about 20 minutes at 350°, or until heated throughout. Serves 6 to 8.

Mandarin Salad

Summary

Yield
6 Servings
SourceHeather Phalen (1990)
Prep time2 hours, 10 minutes
Cooking time
Total time2 hours, 10 minutes

Ingredients

1⁄4 c
vegetable oil
2 T
wine vinegar
1 T
sugar
1⁄2 t
dry mustard
1⁄2 t
salt
1 clv
garlic (split in half)
1 ds
pepper
1 lb
spinach (torn in bite-size pieces)
1 cn
mandarin oranges (well drained)
1⁄2 c
walnut pieces
1
Bermuda onion (thinly sliced)

Instructions

Combine first 7 ingredients and let stand at least 2 hours to make the dressing. Toss remaining ingredients for salad ingredients. Remove garlic pieces from dressing and toss with salad ingredients.

Warm Wild Rice & Chicken Salad

Summary

Yield
4 Servings
SourceJudy Herbst (2004)
Prep time20 minutes
Cooking time24 minutes
Total time44 minutes

Ingredients

2⁄3 c
wild rice
2 c
water
1⁄4 t
salt
3
boneless, skinless chicken breast halves
 
salt and freshly ground pepper (to taste)
1⁄2 c
chicken stock (canned broth or bouillon)
1
tart unpeeled apple (cored and cut into small chunks)
1⁄2
red bell pepper (diced)
1⁄2 c
dried currants
2 T
balsamic vinegar (or 1 1/2 T. red wine vinegar)
2 T
olive oil
1⁄2 t
salt
 
freshly ground pepper

Instructions

Prepare rice according to package directions. Season both sides of chicken with salt and pepper. Add to stock and microwave until done. Cut chicken breasts into 1-inch chunks and add to cooked rice. Add apple, bell pepper, currants, pecans, vinegar, olive oil, salt and pepper. Adjust seasoning to your taste.

Garden Pea Salad

Summary

Yield
2 Servings
SourceBetty Sheridan (2003)
Prep time5 minutes
Cooking time
Total time5 minutes

Ingredients

1 cn
very young early peas (15-oz, such as Le Sueur)
1⁄2 c
onions (chopped)
2
hard-boiled eggs (crumbled)
 
salt and freshly ground pepper
2 T
mayonnaise (up to 3 T)
 
pimento (chopped, optional)

Instructions

In a colander, drain peas and place in a medium bowl. Add onions, eggs and mayonnaise, tossing to combine and coat peas. Season to taste with salt and pepper. Add pimento, if using.

Spiced Peach Salad

Summary

Yield
8 Servings
SourceMeribah Howarth (1978)
Prep time1 hour
Cooking time10 minutes
Total time1 hour, 10 minutes

Ingredients

1⁄2 c
sugar
1 cn
peaches (30-oz, Elberta or Freestone halves)
1 c
peach juice
1
cinnamon stick
12
cloves (whole)
1⁄3 c
vinegar
1 pk
orange Jello
 
tea (hot, strong)

Instructions

Drain peaches, reserving the juice, one cup of which you combine with the sugar, vinegar, cinnamon stick and cloves. Bring to a boil and add the peaches and simmer 10 minutes. Remove the peaches and add enough strong tea to make 2 cups of liquid and dissolve Jello in it. Remove the spices. Arrange peaches in a ring mold and pour Jello mixture over them. Chill. Dressing: Equal parts of mayonnaise and sour cream.

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.

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