Salads Galore.... All different kinds, all different colors..
And some Dressings to boot..
- Three bean Salad
- 24 Hour Salad
- Chinese Chicken Salad
- 7 Layered Salad
- 5 Cup Salad
- West Coast Luncheon Salad
- Spinach Salad
- Potato Salad
- Rigatoni Salad
- Cobb Salad
- Creamy Italian Dressing
- Cabbage Slaw
- Poppy Seed Dressing
- French Dressing
- Bacon and Sour Cream
- Seafood Dressing
- Marinated Vegetable Salad
- Bean and Carrot Salad
- Carrot Pineapple Toss
- Rainbow Compote
- Ambrosia Salad
Poppy Seed Dressing
French Dressing
Bacon and Sour Cream Dressing
Seafood Dressing
Three Bean Salad
1 cup garbanzo beans
1 cup pinto beans
1 cup green beans
(Drain the beans)
1 cup vinegar
1 cup water
1 envelope low-calorie
Italian Dressing
Place beans in a bowl.
Combine vinegar
water and salad dressing.
Add to beans.
Marinate atleast 1 hour.
Drain, and
serve on lettuce leaves.
( makes 4 servings )
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24 Hour Salad
Mix lettuce, celery, radishes and
1 pkg.
frozen peas in a pyrex dish.
Spread Miracle Whip across top,
and sprinkle
with a little sugar,
then garlic salt.
Refrigerate 24 hours.
Before serving, chop 2 hard-boiled eggs,
1 tomato, and add to top.
Sprinkle with bacon bits.
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1 head cabbage, chopped
8 green onions, chopped
1 c sliced almonds, toasted 10 min.(350)
4 TBSP sesame seeds
2 or more chicken breasts,
cooked,
and chopped.
1-2 pkg. Top Ramen
Dressing:
Mix 1 cup oil
6 TBSP Rice vinegar
1-2 pkg of Top Ramen seasoning
1 tsp. pepper
Mix well and add to salad.
Better if salad is chilled in fridge.
(can substitute turkey or shrimp,
or
without meat.)
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1. 1 head lettuce, cut up
2. 1 cup chopped celery
3. 1 lb. bacon, cut up and fried
4. 1 cup diced cheddar cheese
5. 6 hard-boiled eggs, sliced
6. 1 cup mayonnaise, diluted with milk
7. Top with tomato slices
Do not mix. Can be made the day before.
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1 cup mini marshmallows
1 cup mandarin oranges
1 cup crushed pineapple, drained
1 cup sour cream
1 cup coconut
Combine all and chill atleast 1 hour.
Once cup of nuts may be added.
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1 cup fresh mushrooms, sliced
1 cup cooked shrimp
3/4 tsp. tarragon leaves,crushed
1 tsp. garlic powder
1/5 cup Italian or Herb Dressing
1 head loose leaf lettuce
3 ripe Avocado's
1 basket cherry tomatoes
Combine mushrooms, shrimp, tarragon,
garlic and dressing.
Chill for 1 hour.
Arrange lettuce leaves on individual salad
plates.
Peel, halve and pit avocados.
Place a half-avocado
on each plate,
and fill with salad mixture.
Garnish with
cherry tomatoes.
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2 bunches fresh spinach,
washed and torn
into bite size pieces
1 pound bacon, fried crisp and crumbled
4 hard-boiled eggs, finely chopped
Dressing:
2/3 cup salad oil
1/4 cup white vinegar
2 tsp. soy sauce
1 tsp. dry mustard
1 tsp. ground pepper
1/2 tsp. garlic salt
Mix together and toss with salad,
just before serving.
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1/4 cup French dressing
1/4 cup mayonnaise
3 cups diced cooked potatoes
2 cups cottage cheese
1/4 cup chopped green pepper
2 tsp. chopped onion
parsley
1 tsp. Accent
Mix all ingredients together.
This is better the second day,
so the
flavors have had a chance to blend.
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Rigatoni Salad
1/3 cup vegetable oil
1 cup sugar
1 tsp. Accent
1 tsp. salt
2 TBSP. prepared mustard
1 large jar pimentos, diced
1 lb. rigatoni macaroni, cooked
1 cup vinegar
1 tsp garlic powder
1 tsp. pepper
1 med. onion, diced
1 green pepper, diced
Drain macaroni and toss with 1/3 cup
of the oil.
Combine sugar, vinegar, Accent,
garlic powder, salt, pepper, and mustard.
Blend well. Toss rigatoni into this mixture.
Add onions, pimentos and green pepper.
Mix well. Refrigerate for atleast 24 hours.
Marinate often. Fresh tomatoes, quartered
or cherry tomatoes may be added before
serving.
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3/4 cup sugar
1 tsp. dry mustard
1 tsp. salt
1/3 cup cider vinegar
1 cup salad oil
1 1/2 tsp. poppy seeds
Combine everything but the oil and poppy seeds.
Mix with electric mixer. Gradually beat in oil
and seeds. Refrigerate, covered, until well chilled.
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1 cup vinegar
1 cup sugar
2 cup oil
3 TBSP. catsup
3 TBSP. onion juice
1 TBSP. celery seed
3 tsp. paprika
2 tsp. salt
Mix well and let stand several hours
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Cook 4 slices of bacon til crisp.
Dry on paper towels,
and crumble.
Put 2 TBSP. of the bacon fat in bowl
and let stand til cool, but not congealed.
Combine in the bowl with bacon fat:
1 cup sour cream
1 TBSP. cider vinegar
1 TBSP. red wine vinegar
1 tsp. salt
1/2 tsp. instant minced onion
Crumbled bacon
Serve over tossed green salad at room temperature.
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1 cup mayonnaise
1/2 tsp. horseradish
1 TBSP. lemon juice
1/2 lb. crabmeat
2 TBSP chili sauce
1 tsp. Worcestershire sauce
1/3 tsp. salt
1/4 lb shrimp
Blend well and serve over green salad.
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Bean and Carrot Salad
1-16 oz. can cut green beans, drained
1-16 oz. can sliced carrots, drained
1-15 oz. can red kidney beans, drained
1 small onion, thinly sliced
1/4 cup chopped green pepper
1/4 cup chopped celery
2 TBsp. snipped parsely
1/2 cup vinegar
1/3 cup sugar
2 TBsp. salad oil
1 tsp. dry mustard
dash of pepper.
In large bowl, combine all the vegetables, and parsley.
In jar, combine all the rest of the ingredients.
Shake to mix well. Pour over veggies
and stir to coat, then refrigerate.
To serve, spoon veggies into serving bowl,
and arrange onions across top.
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Carrot Pineapple Toss
1/2 cup raisins
1-8 1/4 oz. can pineapple slices, drained
2 cups coarsely shredded carrots
1/2 cup of mayonnaise
1 tsp. lemon juice
Place raisins in bowl and cover with boiling water.
Let stand 5 minutes then drain.
Cut pineapple into small pieces; mix with carrots and raisins.
Cover and chill. Just before serving, toss with mmayonnaise.
Sprinkle with lemon juice if desired. Makes 4 servings.
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Rainbow Compote
1/2 cup honey
2 TBsp. lemon juice
1 tsp. finely shredded orange peel
4 oranges, peeled and sliced crosswise
1 1/2 cups blueberries
2 cups cubed honeydew melon
1 1/2 cup halved strawberries
Whole Strawberries
Combine honey,lemon juice, and orange peel.
Pour dressing over orange slices, cover and chill
in refrigerater several hours or overnight.
Chill the remaining fruits.
Drain the oranges, reserving liquid.
Arrange oranges in bottom of compote, top with layer
of blueberries, layer of melon cubes,
and a layer of halved strawberries.
Pour the reserved dressing over fruit.
Garnish with whole berries, if desired.. Makes 10 servings.
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Ambrosia Salad
1-15 oz. can pineapple chunks
3 medium oranges, peeled and sectioned
1/2 cup maraschino cherries, halved and drained
1/2 cup shredded or flaked coconut
Fresh mint leaves
Drain pineapple, reserving 1/4 cup juice,
Combine pineapple, oranges and cherries.
Cover and chill thoroughly. Just before serving
fold in coconut. Garnish with fresh mint leaves.
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