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Discussion in 'Holiday Cooking' started by Gingerbug, Jul 15, 2008.
Here's the place to post all those yummy salad recipes: :flower:
I liked the hotel, I was interested in the scandal, I LOVE the salad ...
*1 cup mini-marshmallows
*1 pkg.Pistachio Instant Pudding
*1 can Crushed Pineapple, in juice
*1-1/2 cups cool whip
**combine marshmallows, pudding mix, pineapple and pecans until well blended.
**add whipped topping; stir with wire whisk until well blended. Cover.
**refrigerate 1 hour before serving.
Watergate! How funny, I was always more interested in the food that this spun!!
There was a Watergate cake too.
Peach Basil Vinaigrette
Here is the recipe for Peach Basil Vinaigrette that I promised I would post from the August Celebration Calendar.
This recipe is originally from Southern Living magazine. I always double it.
Peach Basil Vinaigrette
1/3 Cup white Balsamic vinegar ( I have used others just fine)
1 garlic clove minced
2 TBL brown sugar
1/4 tsp freshly ground pepper
1/8 tsp salt
2 TBL olive oil
1 large peach, chopped fairly fine ( I have used canned, I have used 1/2 peach-both fine)
1-1/2 TBL chopped fresh basil ( this is the ingredient I wouldn't mess with- fresh is WAY better)
Which the 1st 5 ingredients until sugar dissolves. Whisk in olive oil. Stir in peach and basil. Makes about 1-1/4 cups.
That peach/basil vinegrette sounds divine, pixiestick!
For my salad hint -- I would just urge you to get fresh avocados when they are on sale. When they are soft (but not squishy) just peel them and slice. Alone with a little mayonnaise. Or added to any salad. They are so healthy for you and taste so great!
This is a LOT of work so sit down while you do it. Combine equal amounts of three ingredients in a big bowl:
Turkey or chicken or the vegetarian substitute, cut up into cubes
Celery- wash, peel off the strings and cube
Add small chunks of walnuts, to taste
Mix with mayonnaise to taste
This salad is a meal. Put it on a bed of lettuce if you like. Serve with whole wheat bread, toasted. There is lots of protein in this, so you will feel stronger after eating it.
Okay, this is probably more of a summer time recipe, but I love it so much, and it is so popular, I would probably just make it any time of the year!
2 cans of whole kernel corn
2 cups of shredded cheddar
1 cup chopped fresh green pepper
1/2 cup chopped red onion
1 cup mayo (light mayo also works)
1 small bag/cannister Chili Cheese Frito chips, crushed
Mix all ingredients except chips and chill (overnight is fine). Just before serving, stir in the chips.
Option: Serve crushed chips seperately and let folks stir them into their own portion on their plate. This way any leftovers do not have soggy chips in them. But it goes really fast, so you may not have leftovers!
I can understand why this gets eaten amazingly fast, AuntJamelle!
BBQ Chicken Salad
3 boneless, skinless chicken breasts
Mrs. Dash Chicken Grilling Blend
Sweet Baby Ray's Original BBQ Sauce
1 (12 ounce) bag of mixed salad greens
2 small tomatoes, cut into wedges
1 1/2 cups croutons (I used cheddar garlic croutons)
1/2 cup shredded cheddar cheese
1/4 cup Ranch Dressing
1. Brush chicken breasts with olive oil. Sprinkle both sides of breast with Mrs. Dash Chicken Grilling Blend. Grill chicken until done, about 10-15 minutes. Slice cooked chicken into strips. Toss the strips with enough BBQ sauce to coat.
2. Toss remaining ingredients in a large bowl. Serve topped with the warm chicken mixture.
This is one of my favorites.
Oriental Cabbage Salad
1 head of cabbage, chopped
2 pkg ramen soup, crush the noodles (dry)
Generous sprinkle of chives
1/4 cup olive oil or
1/4 cup apple cider vinegar
1 T sugar
Ramen seasoning packets
Cover the cabbage with the seasoning. Add the crushed dry ramen noodles. Sprinkle on the toasted almonds and chives. Toss to coat the cabbage. Allow to sit and marinate for a few minutes before serving.
This salad is good as a leftover-- a bit stronger (seasoning) since everything has been able to sit and marinate even longer.
AuntJamelle thank you so much for the corn salad recipe. I made it today for a get together and it was a hit, something new and different and easy too. ink: And I would definitely make it any time of the year.
You are very welcome! :grin:
So, I'm not much of a cook. But, I made this salad for my SIL wedding in July. Made enough for 250 guests. I didn't have any leftovers, so it must have been good. You can make as much or as little as you want, so there are no measurements.
Spiral pasta or whatever you prefer
Cucumbers - small pieces
tomatoes (I like the grape ones cut in half)
black olives - sliced
ham-chunks or small slices
pepperoni (I like a lot of these usually cut in half)
Italian Dressing - whole bottle
Boil pasta, add veggies and meat. I usually put a little dressing on before I put in the refridgerator. Then add more before I serve it. You don't want to much dressing, just enough to cover everything.
Here is another very yummy salad I had at a potluck and tracked down the recipe for...
Summer's Best Broccoli Salad
Ingredients Makes 6 to 8 servings
1-1/2 cups mayonnaise
1/2 cup sour cream
1/4 cup sugar
1 bunch broccoli, cut into small florets (see Note)
1/2 head cauliflower, cut into small florets (see Note)
1 small red onion, chopped
1 cup shredded sharp Cheddar cheese
1 (3-ounce) container real bacon bits
In a large bowl, combine the mayonnaise, sour cream, and sugar; mix well.
Add the remaining ingredients; mix until well combined. Cover and chill for at least 4 hours before serving.
NOTE: Make sure to cut the broccoli and cauliflower into very small florets. This is even better if it's made a few days in advance and allowed to marinate in the fridge.
Notes: I didn't have any red onion or other type of onion so I used a Tbsp of the Tastefully Simple Onion Onion. I added a tsp of dill. I also used real bacon, not the real bacon bits.
My dh buys this salad at our local grocery store and it's very expensive but he kids love it. Now thanks to you, I can make it at home. I am making it tomorrow!
My dd loves broccoli salad. Glad to have the recipe. At Wal-Mart it's $4.98 and at the specialty store it $7.98. Of course instead of the Wal-Mart raisins the specialty store has dried cranberries. I just don't think it's worth the extra 3 bucks. tfs
This is a beautiful light but creamy salad. Quantities are for two, just increase proportionately for more people.
Lettuce Salad with Herb Dressing
Lettuce - enough for two (or however many)
1/3 cup creamy herb dressing (see below)
1/4 cup shredded cheese
1/4 cup walnut pieces
1/2 cup plain yoghurt
1 tbs Dijon mustard
1 tbs fresh snipped herbs (or 2 tspn dried)
1 tbs fresh snipped tarragon (or 2 tspn dried)
1 tbs lemon juice
3 tbs olive oil
Mix all ingredients for Herb dressing - I put them all in a screw top jar and shake thoroughly
Toss together salad items and herb dressing. Yum, yum, yum
wow! there are some great salad recipes here that I need to try.
Here is my recipies that you would find at any South African BBQ:
Three Bean Salad
This is my mothers favourite recipy.
A healthy salad that is high in fibre, and will last well in the fridge.
1 tin (410 gram) baked beans
1 tin (410 gram) sliced green beans (pour water off)
1 tin 410 gram) butter beans (pour fluid off)
½ chopped capsicum(green, red or yellow pepper)
1 chopped onion
1/2 cup of sultanas
125 grams apple vinegar
125 grams sunflower oil
100grams/125ml brown sugar
Heat up sauce and boil for 5 minutes. Pour over reat of ingredients. Let it cool down and store in fridge in an airtight container as the vinager smells very strong. Salad will keep for days in fridge.
Another recipy: http://www.rainbowcooking.co.nz/recipes/three-bean-salad
Kariena's Pasta Salad
I can eat this salad day and night. It is devine. After 1-2 days it tastes even better. Just double the salad to make more. It does make a lot of salad so make sure you have a big salad bowel!
250mg of pasta
1 chopped onion
1/4 bag of cooked frozen peas
1 tin of drained corn kernels(or cooked frozen corn kernels)
250 ml Tomato Ketchup
125 ml sunflower oil
125 ml vinegar
180 ml sugar
25 ml curry powder
Tobasco to taste
Salt and Pepper to taste
1. Cook pasta until al dente, drain, rinse with cold water and sprinkle with a little bit of oil
2. Fry the curry powder in a little bit of oil to release the flavours, add the tomato ketchup, oil, vinegar and sugar. Bring to the boil; pour over the warm cooked pasta and leave to cool.
3. Add peas and corn.
4. Leave to cool and refrigerate