Salads

Taco Salad

Summary

Yield
8 Servings
SourceDottie Aumiller (1984)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

1 lb
ground beef (browned and well drained)
1
head lettuce (shredded)
1 cn
kidney beans (No. 2 can, drained)
4
tomatoes (diced)
1 cn
ripe olives (small, optional)
1 c
shredded cheddar cheese
1 pk
tortilla chips (crushed, regular)
1
onion (chopped fine)
 
Avocado on top (optional)
 
Kraft Zesty Italian (enough to just flavor)
1 ds
hot sauce or Tabasco

Instructions

Toss lightly.

Dutch Potato Salad

Summary

Yield
6 Servings
SourceMeribah Howarth (1977)
Prep time15 minutes
Cooking time45 minutes
Total time1 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.

Mandarin Orange Salad

Summary

Yield
6 Servings
SourceNicole Davie (2003)
Prep time25 minutes
Cooking time10 minutes
Total time35 minutes

Ingredients

1⁄2 c
sliced almonds
3 T
sugar
3 T
sesame seed
1⁄2 t
salt
1 ds
pepper
1⁄4 c
salad oil
1 T
parsley
1⁄2
Iceberg lettuce (head)
2 bn
romaine hearts
1 c
chopped celery
2 bn
green onions
1 cn
mandarin oranges (11-oz, drained)

Instructions

In a frying pan coated in cooking spray, heat almonds, sugar and sesame seed until golden brown. Cool and refrigerate. Shake together salt, pepper, salad oil and parsley. Mix with lettuces, celery, green onions and mandarin oranges. Chill and re-toss before serving.

Pesto Chicken-Potato Salad

Summary

Yield
6 Servings
SourceFlorence Taylor (1992)
Prep time20 minutes
Cooking time
Total time20 minutes

Ingredients

1 lb
small new red potatoes (cooked and cooled)
3
skinned and boned chicken breasts (up to 4, cooked and cooled)
1⁄2 c
fresh basil
2 clv
garlic (peeled and minced)
3 T
Parmesan cheese (grated fresh)
4 T
white wine vinegar
1⁄2 c
olive oil
 
Salt and pepper (to taste)

Instructions

Shred chicken and cut potatoes into cubes. Place in large serving bowl. Place remaining ingredients into a blender or food processor and purée until smooth. Toss with chicken and potatoes. Taste for seasoning. Serve immediately or refrigerate until served.

This recipe was adapted from the California American Cookbook.

Green Bean, Golden Pepper, Jicama & Tomato Salad

Summary

Yield
6 Servings
SourceNancy Hartshorn (2003)
Prep time30 minutes
Cooking time10 minutes
Total time40 minutes

Ingredients

1 lb
string beans (ends removed)
1
sweet yellow pepper (seeded and julienned)
1⁄2 lb
jicama (peeled and julienned)
15
cherry tomatoes (halved)
1 T
Dijon mustard
1⁄3 c
fresh lemon juice
1 T
chives (finely chopped)
2⁄3 c
olive oil
 
salt
 
freshly ground black pepper

Instructions

In a medium saucepan, bring water to a boil. Immerse string beans and cook for 7 to 10 minutes, depending on their size. They should be slightly crisp. Drain and place in ice water to stop the cooking. Drain well and place in a medium mixing bowl. Add the peppers, jicama and tomatoes. In a small mixing bowl, combine mustard, lemon juice and chives. Whisk to combine, slowly adding the olive oil until totally emulsified. Add salt and pepper and taste for seasoning. Combine dressing with vegetables and thoroughly toss. Taste for seasoning. Place in a serving bowl and refrigerate until ready to serve.

Lemon Blueberry Salad

Summary

Yield
9 Servings
SourceDottie Aumiller (1980)
Prep time1 hour
Cooking time10 minutes
Total time1 hour, 10 minutes

Ingredients

1 pk
lemon gelatin (3-oz)
1 pk
black raspberry gelatin (3-oz)
1 c
boiling water
1⁄2 c
cold water
1 T
lemon juice
1 cn
blueberry pie filling (21-oz)
1⁄4 c
confectioners' sugar (sifted)
1 c
sour cream

Instructions

Dissolve gelatins and boiling water. Add cold water and lemon juice. Stir in pie filling. Pour in 8 x 8-inch pan and chill. Fold sugar into sour cream and spread on top after chilled and set. Return to refrigerator.

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