Salads

New Potato & Green Bean Salad

Summary

Yield
6 Servings
SourceMary Ellen Jenkins (1994)
Prep time
40 minutes
Cooking time
5 minutes
Total time
45 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.

Dutch Potato Salad

Summary

Yield
6 Servings
SourceMeribah Howarth (1977)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

8
new cooked potatoes (up to 9, quartered)
4
hard-boiled eggs (chopped)
1
onion (medium, chopped)
1⁄4 lb
Velveeta cheese (cubed)
3⁄4 c
mayonnaise
2 T
oil
2 T
vinegar
1 t
salt
  ds
pepper
  ds
celery salt
  ds
garlic salt

Instructions

Mix together first four ingredients. Mix together remaining ingredients to make dressing. Pour dressing mixture over potato mixture. Mix together and put in casserole. Top with 4 to 6 slices crumbled bacon and sliced stuffed olives. Bake, uncovered, at 300° for 45 minutes.

Hot German Potato Salad

Summary

Yield
6 Servings
SourceDaisy Harvey (1978)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 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.

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.

Sharon's Super Slaw

Summary

Yield
6 Servings
SourceSharon Coultas (1999)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1 pk
chicken-flavored Ramen soup (3-oz)
1⁄3 c
balsamic vinegar
1⁄4 c
sugar
1⁄4 c
vegetable oil
1 pk
broccoli coleslaw mix (8-oz)
1⁄2 c
sliced almonds or unsalted sunflower seeds or a combination

Instructions

Combine the flavor packet from the soup mix with the vinegar, sugar and oil in a 2-quart or larger serving bowl. Using a whisk, beat until well blended. Add the broccoli slaw and Ramen noodles, breaking the noodles into small pieces. Toss well to coat with dressing, then garnish with nuts and seeds as desired. Refrigerate for at least 10 minutes before serving. Fast, fun and delicious!

Broccoli & Raisin Salad

Summary

Yield
6 Servings
SourceMarcia Baum (1988)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1 c
Salad dressing
1 c
mayonnaise
3⁄4 c
sugar
1⁄3 c
vinegar
1 bn
broccoli (bite-size pieces)
1 lb
crisp fried bacon (bite-size pieces, drain very well)
1
head cauliflower (bite-size pieces)
2
onions (chopped fine)
 
nuts (chopped, to taste)
1 pk
raisins ( 8-oz)

Instructions

Combine first four ingredients for dressing; mix well and set aside. Combine remaining ingredients for salad. Add dressing, toss and serve.

Broccoli Salad III

Summary

Yield
6 Servings
SourceMary Hayes (2001)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

1⁄4 c
sugar
2 T
vinegar
1 c
mayonnaise
1 bn
broccoli (large)
1⁄2
red onion (chopped)
1⁄2 c
raisins
8 sli
bacon (crisped and crumbled)

Instructions

Mix sugar, vinegar and mayonnaise. Separate broccoli into large bowl; add onion, raisins and bacon. Pour mayonnaise mixture over broccoli mixture and mix well. Let stand overnight or 8 hours minimum, stirring once during that time. Variation: Make with cauliflower instead of broccoli or a combination of broccoli and cauliflower.

Broccoli Salad II

Summary

Yield
6 Servings
SourceDaphne Hsueh (1973)
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 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.

Broccoli Salad I

Summary

Yield
10 Servings
SourceBev Rhodes (1985)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

2 bn
fresh broccoli
10 sli
bacon (cooked and crumbled)
2⁄3 c
raisins
1⁄2
onion (chopped)
1 c
mayonnaise
1⁄2 c
sugar
2 T
vinegar

Instructions

Wash and cut broccoli into bite-size pieces. Combine broccoli, bacon, raisins and onions. In another bowl, combine mayonnaise, sugar and vinegar. Mix well. Pour dressing over broccoli mixture and toss. Refrigerate 2 hours before serving, toss- ing occasionally.

Spinach & Bean Sprout Salad

Summary

Yield
10 Servings
SourceStephanie Connor (1986)
Prep time
40 minutes
Cooking time
Total time
40 minutes

Ingredients

1
bag fresh spinach
1 cn
bean sprouts (16-oz, drained)
10 sli
bacon (crisply cooked, crumbled)
3
hard-cooked eggs (chopped)
3⁄4 c
salad oil
1⁄2 c
sugar
1 c
vinegar
1⁄3 c
catsup
1⁄2 t
salt
1 t
Worcestershire sauce

Instructions

Wash and drain spinach. Combine spinach, bean sprouts, crumbled bacon and eggs. Combine oil, sugar, vinegar, catsup, salt and Worcestershire sauce; blend well. Chill salad and dressing separately before serving.

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