Salads

Marinated Roast Beef Salad

Summary

Yield
2 Servings
SourceBev Rhodes (2003)
Prep time
20 minutes
Cooking time
Total time
20 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 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.

Christmas Salad I

Summary

Yield
10 Servings
SourceDianne Annis (1989)
Prep time
2 hours
Cooking time
20 minutes
Total time
2 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.

Baby Salad

Summary

Yield
1 Servings
SourceJulie Waddell (1993)
Prep time
10 minutes
Cooking time
Total time
10 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.

Hungarian Cucumber Salad

Summary

Yield
2 Servings
SourceMary Kirchner (1972)
Prep time
3 hours, 20 minutes
Cooking time
Total time
3 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 time
1 hour
Cooking time
10 minutes
Total time
1 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.

Watermelon and Cantaloupe Salad

Summary

Yield
4 Servings
SourceKaren Joswick, Main Library (2006)
Prep time
25 minutes
Cooking time
5 minutes
Total time
30 minutes

Ingredients

1⁄2 c
water
1 c
sugar
1 bn
fresh mint, chopped
1⁄4 c
lemon juice
1⁄8 t
amaretto
2 c
watermelon balls
2 c
cantalope balls

Instructions

Make a simple syrup by combining water and sugar in a saucepan over medium heat. Bring to boil, then reduce heat and simmer for 5 minutes until sugar has dissolved. Take pan off heat and cool.

In blender, combine mint, lemon juice, 1/4 cup simple syrup and Amaretto. Blend until smooth to make dressing. In large bowl, combine watermelon and cantaloupe. Add dressing and toss.

Refrigerate remaining simple syrup for another use.

"Super Bowl" Salad

Summary

Yield
6 Servings
SourceMrs. Stienhaus (1971)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

1
bag fresh spinach (wash and drain)
1 cn
bean sprouts (drained)
2 cn
water chestnuts (drained and sliced)
6 sli
bacon (crisply fried)
2
hard-cooked eggs (chopped)
1 c
salad oil
1⁄4 c
cider vinegar
1⁄3 c
ketchup
1 T
Worcestershire sauce
3⁄4 c
sugar
1
onion (grated)

Instructions

Toss first five ingredients in large bowl. Shake all remaining ingredients in a large jar for dressing. Poor dressing over salad and toss. Even confirmed spinach haters have praised this salad!

Orzo Pasta Salad

Summary

Yield
4 Servings
SourceDiane Merkle (1998)
Prep time
5 minutes
Cooking time
15 minutes
Total time
20 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.

Tomato Aspic

Summary

Yield
6 Servings
SourceMrs. Rhine (1971)
Prep time
4 hours
Cooking time
20 minutes
Total time
4 hours, 20 minutes

Ingredients

1
Knox gelatin (envelope)
3 1⁄2 c
V8 juice (divided)
1 pk
lemon jello
2 T
vinegar
1
lemon
 
salt (to taste)
 
vegetables (chopped, optional)
 
Tabasco sauce (optional)
 
horseradish (optional)

Instructions

Let gelatin soften. Heat 1 cup V8. Add 1 package lemon Jello. When dissolved, add the softened gelatin. Add 2 1/2 cups cold V8, 2 tablespoons vinegar, grated rind and juice of 1 lemon. Salt. Can add chopped vegetables, if desired. A few drops Tabasco sauce, a little horseradish is nice added.

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