Salad Recipes

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Mouse2

Retire Member
Jun 29, 2011
49
0
0
London, United Kingdom
Here is another Recipy that my mother has been making for years.

Copper Penny Carrot Salad


1kg carrots, peeled and diced (hence the name copper penny)

2 peppers (red, green or yellow) cut into strips

2 onions cut into rings

1 packet of tomato soup (82gm)

250 ml water

200 ml white wine vinegar

125 ml sunflower oil

250 ml sugar

10 ml Worcestersouce

7 ml mustard(mixed into a paste with water)

Salt and Pepper to taste


Boil the carrots until half cooked(must still be firm), drain and rinse with cold water to stop the coocking process.

Use the carrots, Pepper strips and onion rings to form layers in the salad bowel. End with the carrots on top

Mix rest of the ingredients and heat up up to boiling point while stirring continously, Boil for 2 minutes.

Pour warm souce over salad and use a knife to make a small "holes" in the middle of the salad and around the edges so that the sauce can run into the whole salad.

Let the salad cool down.

Put a lid on salad and let it marinade in the fridge for 2 days before using.
 

Mouse2

Retire Member
Jun 29, 2011
49
0
0
London, United Kingdom
These salads are great to make a few days before a BBQ/party. Makes life easier on the day.
 

HouseElf

MHH Member
Premiere Member
Oct 12, 2007
3,759
257
83
51
Ontario, Canada
www.pinterest.com
This is my favorite salad right now, I take it everyday to work :)
there is not really any measurements, and it is better to lay out individually then in a big mixing bowl:

A bed of arugula or young spinach (or a mix of both!)
Sliced fresh strawberries
Thinly sliced red onions
Soft goat cheese, crumbled
Pecan halves

The salad dressing is a balsamic (I use Renee's salad dressing)
My dear friend who first made this for me, also uses a tsp of pure maple syrup in the dressing before drizzle on

It is also very good if you exchange the strawberries with pears, and the pecans with walnuts in the fall!
 

hollyberry

MHH Member
Jun 10, 2011
47
8
8
All the ways that you put it together really sound good.I've never had goat cheese though.TFS!

This is my favorite salad right now, I take it everyday to work :)
there is not really any measurements, and it is better to lay out individually then in a big mixing bowl:

A bed of arugula or young spinach (or a mix of both!)
Sliced fresh strawberries
Thinly sliced red onions
Soft goat cheese, crumbled
Pecan halves

The salad dressing is a balsamic (I use Renee's salad dressing)
My dear friend who first made this for me, also uses a tsp of pure maple syrup in the dressing before drizzle on

It is also very good if you exchange the strawberries with pears, and the pecans with walnuts in the fall!
 

Mouse2

Retire Member
Jun 29, 2011
49
0
0
London, United Kingdom
HouseElf your salad sounds devine!!!!
 

AuntJamelle

Well-Known Member
Premiere Member
Oct 22, 2007
4,320
2,643
113
South Bend, IN
Co-worker brought this salad to a potluck years ago and I've been making it ever since! It is always a hit and even though it makes a TON - it almost always completely disappears.

Cranberry Gorgonzola Tossed Salad

2/3 c. vegetable oil
½ c. seasoned rice vinegar
1 ½ tsp. Dijon mustard
2 cloves garlic, pressed
3 bags butter & leaf lettuce mix
2 Granny Smith apples, diced
2/3 c. coarsely chopped walnuts
1 bag dried cranberries
8 oz. crumbled Gorgonzola cheese
1 c. crumbled bacon
½ med. Sweet onion, thinly sliced

Dressing: Combine oil, rice vinegar, mustard and garlic several hours in advance (mason jar good for this!). Refrigerate. Chill remaining ingredients before combining in a large bowl. Pour dressing sparingly over salad; toss gently. Serve immediately. Romaine and Bibb lettuce may be substituted. Makes 8 servings.