Salads

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.

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.

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.

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.

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.

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.

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