Salads

Seafood Mold

Summary

Yield
8 Servings
SourceMerle Matthews (1973)
Prep time3 hours
Cooking time30 minutes
Total time3 hours, 30 minutes

Ingredients

1 cn
tomato soup
8 oz
cream cheese
2 pk
Knox gelatin (with 1/2 c. hot water)
1 c
onion (chopped)
1 c
celery (chopped)
1 c
mayonnaise
2 cn
seafood (or 1 lb cooked, tuna, shrimp, etc.)

Instructions

Heat tomato soup to boiling and dissolve cream cheese. Dissolve gelatin in hot water and add to soup mixture. Add onion, celery and mayonnaise. Pour into mold. Cool several hours. Serve with crackers.

Strawberry Spinach Salad

Summary

Yield
4 Servings
SourceJudy Herbst, Main Library (2006)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

1⁄3 c
oil
1⁄4 c
cider vinegar
1⁄3 c
sugar
1⁄4 t
Worcestershire sauce
1⁄4 t
paprika
1⁄4 t
salt
2 T
sesame seeds
1 T
poppy seeds
12 oz
baby spinach
2 c
strawberries (sliced)

Instructions

Combine all ingredients except spinach and strawberries. Toss together spinach and strawberries, then add dressing just before serving. 

Berry's Salad

Summary

Yield
6 Servings
SourceCarol Van Swearingen (1983)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

2 bn
fresh spinach (washed and dried)
1 pt
fresh strawberries (washed, hulled and halved)
1⁄2 c
sugar
2 T
sesame seed
1 T
poppy seed
1 1⁄2 t
minced onion
1⁄4 t
Worcestershire sauce
1⁄4 t
paprika
1⁄2 c
vegetable oil
1⁄4 c
cider vinegar

Instructions

Arrange spinach and strawberries attractively on individual serving plates. Place next 6 ingredients in blender. With blender running, add oil and vinegar in slow steady stream until thoroughly mixed and thickened. Drizzle over strawberries and spinach and serve immediately. 6 to 8 servings.

Christmas Salad I

Summary

Yield
10 Servings
SourceDianne Annis (1989)
Prep time2 hours
Cooking time20 minutes
Total time2 hours, 20 minutes

Ingredients

1 cn
pear halves (29-oz)
1 pk
strawberry Jello (3-oz)
1⁄2 t
salt (divided)
1 T
lemon juice
1 pk
lime Jello (3-oz)
1 pk
cream cheese (8-oz, softened)
1⁄8 t
ground ginger
1⁄2 c
pecans (chopped )

Instructions

Drain pears, reserving juice. Add enough water to juice to make 1 1/2 cups liquid. Dice pears. Dissolve strawberry gelatin and 1/4 teaspoon salt in 1 cup boiling water. Add 3/4 cup pear liquid and lemon juice. Chill until slightly thickened; stir in pears. Pour into a 6-cup mold or 2-quart rectangular dish; chill until set but not firm. Dissolve lime gelatin and 1/4 teaspoon salt in 1 cup boiling water. Add remaining 3/4 cup pear liquid. Chill until slightly thickened. Combine cream cheese and ginger; gradually add gelatin, beating until smooth. Stir in nuts. Spoon over strawberry layer and chill until firm. Serves 10 to 12.

Marinated Roast Beef Salad

Summary

Yield
2 Servings
SourceBev Rhodes (2003)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

1⁄2 lb
cooked roast beef (cut into strips)
1⁄4 c
gherkins (chopped)
2 T
onion (chopped)
1
hard-cooked egg (chopped)
1
potato (cooked, peeled and diced)
2 T
beef broth
1 T
olive oil
1 T
vinegar
2 t
Dijon mustard
 
Salt and pepper to taste

Instructions

Place meat, gherkins, onion, egg and potato in a bowl. In another bowl, combine the remaining ingredients. Beat with a wire whisk. Toss into meat mixture. Chill. Serve on lettuce garnished with chopped parsley.

New Potato & Green Bean Salad

Summary

Yield
6 Servings
SourceMary Ellen Jenkins (1994)
Prep time40 minutes
Cooking time5 minutes
Total time45 minutes

Ingredients

1⁄4 c
balsamic vinegar
2 T
Dijon mustard or country Dijon
2 T
fresh lemon juice
1 clv
garlic (minced)
1 ds
Worcestershire sauce
1⁄2 c
extra-virgin olive oil
1 1⁄3 lb
Sm. red-skinned potatoes (steamed, cooled and cut into quarters)
3⁄4 lb
thin green beans (stems trimmed)
1
red or Texas sweet onion (small, coarsely chopped)
1⁄2 c
fresh basil (chopped)

Instructions

Dressing: Whisk first 5 ingredients gradually. Whisk in oil. Season with salt and pepper. (Can be made day before, warmed to room temperature and rewhisked.) Cook green beans until tender, approximately 5 minutes. Put in bowl of ice water to cool. Drain and cut in half. Combine green beans, potatoes, onion and basil in a large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temperature.) Can be doubled.

Adapted from Bon Appetit, July, 1994.

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.

Baby Salad

Summary

Yield
1 Servings
SourceJulie Waddell (1993)
Prep time10 minutes
Cooking time
Total time10 minutes

Ingredients

 
Iceberg lettuce (washed and torn)
 
raisins
 
Chopped apple
 
Crumbled blue cheese
 
Shredded coconut

Instructions

Adjust amounts to taste. Finish with sweet-and-sour dressing.

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.

Pages

Subscribe to Salads