Salads

Strawberry & Onion Salad

Summary

Yield
4 Servings
SourceAnn Moore (2003)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

1
head iceberg lettuce (or 1 bag mixed greens)
1 bn
spinach
1
red onion (small, thinly sliced)
1 cn
mandarin oranges (11-oz, chilled and drained)
1 q
strawberries (chilled, stemmed and sliced)
1
jar sweet and sour or poppy seed dressing (8-oz)

Instructions

Tear lettuce and spinach into a salad bowl. Add the onion slices, oranges and strawberries. Toss with enough salad dressing to coat ingredients.

Tortellini & Kidney Bean Salad

Summary

Yield
4 Servings
SourceTracie Steele (2004)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

1 pk
fresh cheese tortellini
1⁄2 t
sugar
1⁄2 t
dried Italian herb seasoning
1⁄8 t
pepper
3 T
balsamic or cider vinegar
3 T
olive oil
1⁄3 c
red onion (chopped)
1 cn
kidney beans (15 1/2-oz can, rinsed and drained)
1
cucumber (quartered and sliced)
2 T
fresh parsley (chopped)

Instructions

Cook tortellini according to package directions. Rinse with cold water and drain. In a large bowl, mix together sugar, Italian herb seasoning, pepper, vinegar and olive oil. Add tortellini, onion, kidney beans, cucumber and parsley. Toss to coat. Cover and refrigerate at least 2 hours.

Cranberry Salad

Summary

Yield
6 Servings
SourceMrs. Troyer (1971)
Prep time
1 hour
Cooking time
15 minutes
Total time
1 hour, 15 minutes

Ingredients

1 pk
cherry Jello (may substitute strawberry or red raspberry)
1⁄2
apple (diced)
1 c
cranberries
1⁄2 c
crushed pineapple
1⁄2
orange
1⁄4 c
sugar

Instructions

Dissolve Jello in 2 cups water according to package. Put cranberries and orange with rind in food chopper. Mix with diced apple, crushed pineapple and sugar. Spoon mixture into Jello. Chill until set.

Spinach, Pear and Pancetta Salad

Summary

Yield
5 Servings
SourceLenore Mastracci, Main Library (2008)
Prep time
15 minutes
Cooking time
5 minutes
Total time
20 minutes

Ingredients

2 oz
pancetta or bacon, coarsely chopped
1
small shallot, minced
3 T
extra virgin olive oil
1 1⁄2 T
sherry vinegar
1⁄2 t
Dijon mustard
1⁄2 t
fresh thyme, finely chopped
 
Salt and freshly ground black pepper
5 oz
baby spinach leaves, washed well and dried thoroughly
1
Bosc pear, cored and thinly sliced
2 oz
fresh, mild goat cheese, crumbled

Instructions

In a small frying pan over medium high heat, cook pancetta until crisp, stirring often, 2-3 minutes. Transfer to a paper towel to drain. Discard all but 1/2 tablespoon fat from pan. Add shallot and stir over medium high heat until soft, 1-2 minutes. Remove from heat and whisk in oil, vinegar, mustard and thyme. Season with salt and pepper. Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plate. Crumble goat cheese on top and sprinkle with pancetta. 

Mediterranean Potato Salad

Summary

Yield
8 Servings
SourceElaine McClinn (1998)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

6
red skin potatoes (up to 8, medium sized)
2 c
cherry tomatoes (halved)
1 c
parsley (chopped)
1
onion (medium, thinly sliced)
1 t
dried oregano
1 1⁄4 c
Italian dressing

Instructions

Boil potatoes until medium-well done. Pierce with knife. Plunge into cold water, then slice. Combine remaining ingredients and pour over potatoes. Toss gently. May serve immediately or chill. May add sliced zucchini or yellow squash for taste and color.

Holiday Waldorf Salad

Summary

Yield
4 Servings
SourceEstelle Scott (1997)
Prep time
1 hour, 10 minutes
Cooking time
Total time
1 hour, 10 minutes

Ingredients

4
celery stalks (sliced or diced)
 
Miracle Whip Lite (to thoroughly moisten)
4
apples (cored and diced)
1 c
pecan pieces
1 cn
mandarin oranges
2
green onions (sliced crosswise)
1⁄2 c
whole cranberry sauce

Instructions

Clean and cut up fruit, celery and onion. Mix with Miracle Whip Light, cranberry sauce and pecan pieces. Chill at least 1 hour to let flavors blend. Serve in lettuce cups. May be prepared a day in advance.

Everything-But-the-Kitchen-Sink Chicken Pasta Salad

Summary

Yield
6 Servings
SourceMary Szymkowiak (1995)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

1 cn
white meat chicken (or 1 chicken breast grilled and chopped into small pieces)
3 c
pasta shells, cooked (small, up to 4 c)
1 c
raisins
3⁄4 c
celery (chopped)
3⁄4 c
carrots (chopped)
3⁄4 c
walnut pieces (chopped)
3⁄4 c
apple (chopped)
3⁄4 c
Claussen's dill pickles (chopped)
1⁄2 c
green onions (chopped)
1⁄2 c
tomato (chopped)
1 ds
lemon juice
1⁄2 t
lemon-pepper seasoning
1⁄4 t
garlic salt
2 T
Newman's Own olive oil and vinegar salad dressing (up to 3 T)

Instructions

Precook pasta shells; drain and rinse with cold water. Allow shells to cool, then mix with other ingredients. Toss mixture with salad dressing just before serving.

Carrot Raisin Salad

Summary

Yield
4 Servings
SourceMary Hayes (2003)
Prep time
1 hour, 20 minutes
Cooking time
Total time
1 hour, 20 minutes

Ingredients

3 c
carrots (grated)
1⁄2 c
raisins
1 c
crushed pineapple (drained)
1⁄2 c
pecans or walnuts (chopped)
1 c
mayonnaise
1⁄4 c
honey
2 t
lemon juice
 
lettuce leaves

Instructions

Mix carrots, raisins, pineapple and nuts. Combine mayonnaise, honey and lemon juice and pour over first mixture. Refrigerate 1 to 2 hours to chill and blend flavors. Serve on salad plate lined with lettuce. If raisins are dry and somewhat hard, put them in a bowl and cover with warm water. Allow raisins to soak a few minutes, then drain.

Mandarin Orange Salad

Summary

Yield
12 Servings
SourceDebi Solomonides (1974)
Prep time
1 hour
Cooking time
10 minutes
Total time
1 hour, 10 minutes

Ingredients

2 pk
orange gelatin (3-oz)
2 c
hot water (or 1 3/4 c hot water and 1/4 c sherry wine)
1 pt
orange sherbet
1 cn
crushed pineapple (large, drained)
1 cn
mandarin oranges (small, drained)
2
bananas (diced)
 
nuts (chopped)

Instructions

Dissolve gelatin in hot water. Melt sherbet in gelatin mixture. Add fruit and nuts as desired. Pour mixture into a 13 x 9 x 2-inch pan; chill until firm.

Paula Deen’s Chinese Salad

Summary

Yield
4 Servings
SourceJulie Whitt, Main Library (2005)
Prep time
20 minutes
Cooking time
2 minutes
Total time
22 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.

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