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Salads & Salad Dressings
Honey Mustard Dressing
Ingredients:
1 C. Kraft mayonnaise
1/2 C. oil
1/2 C. honey
1/2 C. prepared mustard
3/4 C. apple cider vinegar
1/2 tsp. cayenne pepper
Preparation:
Blend mayonnaise with the oil Honey & mustard, whisk In vinegar then Cayenne pepper mix until smooth makes 3 1/2 cups. The dressing is served with salads or as a dip for the chicken fingers.
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Blue Cheese Dressing
Ingredients:
3/4 C. Sour Cream
1/2 tsp. Dry Mustard
1/2 tsp. Black Pepper
1/2 tsp. Salt
1/3 tsp. Garlic Powder
1 tsp. Worchestire Sauce
1 1/3 C. Mayonnaise
4 oz. Danish blue cheese; crumble
Preparation:
In a mixer bowl, blend sour cream, mustard, pepper, salt, garlic powder, and Worcestershire for 2 minutes at low speed. Add mayonnaise. Blend 1/2 minute at low speed and 2 minutes at medium speed. By hand, crumble cheese into mixture. Blend at low speed no more than 4 minutes. Refrigerate 24 hours before Serving.
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Mandarin Orange Sesame Dressing
Ingredients:
1/3 C. orange marmalade
1/2 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 C. white vinegar
2/3 C. vegetable oil
2 Tbsp. soy sauce
3 Tbsp. sesame oil
2 Tbsp. honey
1/4 C. mandarin orange sections, chopped
Preparation:
Measure marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds.
Transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days.
Salad:
1 bag Mixed greens Blend Dole Salad or ( fresh is better)
4- slices Red Onion ..push to rings
6-9 Black Olives
2-slice each Ball Peppers red, green & yellow
1/2 C. Croutons
1/2 C small cherry tomatos
1/3 C. orange marmalade
1/3 C. pineapple tidbits
1/2 of Cucumbers sliced
1 lim of stalk celery cut in to slices
1/4 C. Mushrooms, sliced
1/4 cup sliced almonds (for garnish)
Grilled chicken breasts cut in to strips
Serve over a bed of mixed greens, topped by sliced grilled chicken breasts.
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Buttermilk Garlic Dressing
Ingredients:
2/3 C. Sour Cream
1 C. Mayonnaise
1/4 tsp. Crushed Garlic
1/2 tsp. Salt
1 tsp. Paprika
1/2 tsp. Freshly Ground Pepper
1 tsp. Mustard Powder
2 Tbsp. Sugar
1/2 C. Buttermilk
Preparation:
Blend all in blender until smooth, flavor is better when it sets for a couple hours and its great used for a dip.
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Special House Dressing
Ingredients:
1 sm. Onion
1 clove fresh Garlic
1 1/2 pts. Sour Cream
2 1/2 pts. Mayonnaise (do not use Miracle Whip)
3 dashes Tabasco Sauce
2 tsp. Lawry's Seasoning Salt
1/2 tsp. White Pepper
3 Tbsp. Dill Weed
3 Tbsp. chopped Parsley
juice of 2 Lemons
Preparation:
Using a food processor, chop onion, and garlic , and put into the food processor, and grind it thoroughly. Place sour cream and mayonnaise in a large mixing bowl. Add spices, onion, and garlic and Tabasco Sauce. Pour this into the food processor, and mix until all is light and fluffy.
Allow this to sit overnight in the refrigerator before serving. This is
wonderful on both salads and fresh vegetables.
Makes 1 quart.
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Italiano House Vinaigrette
Ingredients:
2 Tbsp. salt, or to taste (you may want to start with
1 tablespoon)
1/2 Tbsp. pepper
1 Tbsp. sugar
1 medium white onion, finely chopped
2 Tbsp. chopped green onion
2 Tbsp. chopped parsley (flat leaf Italian preferred)
3 oz. diced pimento (bottled are fine)
2 Tbsp. lemon juice
1/4 C. white wine vinegar
2 C. plus 2 tablespoons olive oil
Preparation:
In a large bowl, mix salt, pepper and sugar. Add white onion, green onion, parsley and pimento; stir to mix. In a separate small bowl, whip egg white until frothy and light. Add lemon juice and vinegar to bowl and mix to combine. Add olive oil slowly, drop by drop, then in a slow stream, whisking constantly, until mixture is emulsified.
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Chinese Salad Dressing
Ingredients:
1/4 C. chopped onion
1/4 C. vegetable oil
2 Tbsp. rice wine vinegar
1 Tbsp. water
1 Tbsp. chopped ginger root
1 Tbsp. chopped celery
1 Tbsp. soy sauce
1 1/2 tsp. tomato paste
1 1/2 tsp. sugar
1 tsp. lemon juice
1/2 tsp. salt
Preparation:
Combine all ingredients in a blender. Process until almost smooth. Any unused portions may be stored in a covered container in the refrigerator.
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Chili-Lime Dressing
1/2 cup vegetable oil
4 tablespoons lime juice
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
Preparation:
Whisk all ingredients in a bowl.
Salad:
!/4 Cup chopped fresh cilantro
2 medium tomatoes cut in to 1/8
1/4 of a medium onion cut in to rings
1 cloves garlic chopped
4 Cups mixed salad greens
1/8 cup slice black olives
1 small bag of corn chips Doritos slightly crushed
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Mom's Potato Salad
8 cups Potatoes, boiled & cubed
1 large Onion, chopped
1/4 Green pepper, minced
1/4 cup Chopped pimento
3 stalks Celery ribs, chopped
6 Eggs, hard-boiled & chopped
1/4 cup chopped dill pickles
1/4 cup Juice from pickles
1 tsp Celery seed
1 tsp Salt
1/2 tsp Ground black pepper
1 -1/2Tbsp Sugar
3 Tbsp Yellow mustard
1-1/2 cups Mayonnaise
Put everything in bowl mix well
Let sit for 1 hour in refrigator so that flavors blend.
Tip:
Add mayonnaise until desired consistency.
Amount varies with potatoes.
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Texas Slaw
1 med. head cabbage, shredded
4 carrots, peeled and shredded
1 C. mayonnaise
3 tbsp. vinegar
3 tbsp. suga
r
1/2 tesp salt
1/4 tesp black pepper
Combine the dry ingredients. Then combine all the remaining ingredients and pour over the shredded vegetables. Chill well. Serves 8 or 10
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Broccoli Cole Slaw
16 ounces Broccoli coleslaw mix
4 carrots, peeled and shredded
1 /2C. mayonnaise
4 tbsp. vinegar
3 tbsp. sugar
1 tsp Celery seed
1/2 tesp salt
1/4 tesp black pepper
Combine the dry ingredients. Then combine all the remaining ingredients and pour over the shredded vegetables. Chill well. Serves 8
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Three Bean Salad
8 oz Chopped green beans
8 oz Chopped wax beans
15 oz Kidney beans (drained)
1 med. Onion, chopped
2 stalks Celery ribs, chopped
1/4 Green pepper, chopped
1/4 cup Chopped pimento
1 large clove Garlic ,minced
1/2 cup Sugar
2/3 cup Vinegar
1/3 cup Salad oil
1 tsp Salt
1/4 tsp Pepper
Mix all ingredients thoroughly. Chill overnight.
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English Peas Salad
2 cans baby English peas, drained
1 small onion, chopped
1/4 cup chopped sweet pickles
3 hard boiled eggs, chopped
1/4 cup chopped celery 1/4 cup chopped celery
1/2 to 3/4 cup mayonnaise
1 small jar pimiento, chopped and drained
Salt and pepper to taste
1/2 cup cubed cheddar cheese
Mix all ingredients, chill for 1 hour or longer, except the cheese add just before serving.
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Macaroni Salad
1 12oz. Bag shell macaroni, cooked, blanch and drained
1 small onion, chopped
1/4 cup chopped celery
1/4 cup chopped sweet pickles
1 small jar pimiento, chopped and drained
1/2 cup Broccoli flowers
1/4 cup carrots slices
1/4 cup sliced black olives
1 cup hold cherry tomatoes
1/2 cup bottle ranch dressing
1/4 cup bottle Italian dressing
Salt and pepper to taste
Mix all ingredients, chill for 1 hour or longer, before serving.
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Jamaican Rock Lobster Salad
Ingredients:
2 cups watermelon, cut into 1/2-inch cubes
4 rock lobster tails, cooked
2 avocados, peeled, cut into 1/2-inch cubes
2 papaya, cut into 1/2-inch cubes
1/2 cup cilantro, fresh, coarsely chopped
1/2 cup fresh lemon juice
1 1/2 cups salad oil
1 tablespoon ginger seasoning
2 tablespoons honey
Salt and pepper to taste
1 head iceberg lettuce
1 ounce shredded coconut
Cut tails in half lengthwise, remove vein, steams tell done, but do not over cook, cut into 1/2-inch slices.
Combine lobster with watermelon, avocados, papaya, and cilantro. Pour lime juice into small bowl and
Slowly whisk in oil. When oil is incorporated add honey and jerk seasoning. Pour over lobster mixture and
Refrigerate one hour, stirring occasionally. Place salad on a bed of shredded lettuce, sprinkle with coconut.
Makes 6 salads.
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Creamy Watermelon Salad
Ingredients:
6 cups mixed watermelon, cantaloupe, honeydew, balls, chilled
4 ounces cream cheese, soft
2 tablespoons mayonnaise
1 small ctn. cool whip
1/2 cups diced celery
1/4 cup diced red bell pepper
1/2 cup pecans, chopped
Blend cream cheese with mayonnaise until fluffy. Whip cream to soft peaks and fold into cream cheese.
Fold in celery and bell pepper. Place watermelon balls in dessert glasses and spoon dressing over top.
Sprinkle with pecans. Add sugar to taste to dressing for a sweeter salad.
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This page created on July 12,2001 and is maintained by Star.
