Salad
12C baby spinach
1C quinoa
1C pecans
1C dried cranberries
1C sunflower seeds
2 apples
Dressing
1/2 C lemon juice
1/2 C nut oil of choice
1/4 C honey
1Tbs + 1tsp Dijon mustard
serves 8
sometimes I add chicken to make this my meal rather than a side
Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts
7/10/18
Corn Salad with Cilantro
2 lb bag frozen white sweet corn
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine
Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste
Heat corn in water until almost boiling. Take out and drain.
Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.
Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine
Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste
Heat corn in water until almost boiling. Take out and drain.
Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.
Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.
7/4/09
Shauna's Potato Salad
2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
2 cups mayonnaise
¼ cup Dijon mustard
¼ cup finely chopped dill pickles with ¼ cup juice, about 2 pickles
¼ small onion, finely chopped
½ lemon, juiced
⅛ C sugar
freshly ground black pepper
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Stir together the mayonnaise, mustard, pickles and their juice, onion, lemon juice, and sugar in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.
2 large eggs
Kosher salt
2 cups mayonnaise
¼ cup Dijon mustard
¼ cup finely chopped dill pickles with ¼ cup juice, about 2 pickles
¼ small onion, finely chopped
½ lemon, juiced
⅛ C sugar
freshly ground black pepper
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Stir together the mayonnaise, mustard, pickles and their juice, onion, lemon juice, and sugar in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.
10/3/08
Chili Corn Bread Salad
Chili Corn Bread Salad
Taste of Home
SERVINGS: 12
CATEGORY: Salads
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
Directions: Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Yield: 12 servings.
Taste of Home
SERVINGS: 12
CATEGORY: Salads
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
Directions: Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Yield: 12 servings.
8/20/08
Asian Noodle Salad
Salad Ingredients
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet
Dressing
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
chopped cilantro—LOTS
Mix together salad ingredients.
Whisk together dressing ingredients and pour over salad.
Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet
Dressing
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
chopped cilantro—LOTS
Mix together salad ingredients.
Whisk together dressing ingredients and pour over salad.
Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.
2/17/08
Romaine Salad
8 cups Roman lettuce
Preheat oven to 350 degrees- Bake 6 TBS Olive Oil and 10 Gloves of Garlic for 30 minutes.
Food Process- 2 TBS Honey, 2 TBS Apple Cider Vinegar, 1 TBS Dijon Mustard, 2 TBS Apple Cider, Add Minced Garlic and Oil, Fresh Ground Pepper.
Toss Salad with blue cheese or Gonzales cheese and Salad Dressing. Top with Sweet-and-Spicy Texas pecans.
Sweet-and-Spicy Texas Pecans
1/2 pound pecan halves
2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon ground red pepper
Cook on stove top and let cool on wax paper.
Preheat oven to 350 degrees- Bake 6 TBS Olive Oil and 10 Gloves of Garlic for 30 minutes.
Food Process- 2 TBS Honey, 2 TBS Apple Cider Vinegar, 1 TBS Dijon Mustard, 2 TBS Apple Cider, Add Minced Garlic and Oil, Fresh Ground Pepper.
Toss Salad with blue cheese or Gonzales cheese and Salad Dressing. Top with Sweet-and-Spicy Texas pecans.
Sweet-and-Spicy Texas Pecans
1/2 pound pecan halves
2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon ground red pepper
Cook on stove top and let cool on wax paper.
1/1/08
Greek Salad
I don't have measurements but I love to make this salad with my Italian dishes...
*Roman Lettuce
*Sliced black olives
*Cucumber
*Red bell pepper
*Feta cheese
*Ken's Greek dressing
*Roman Lettuce
*Sliced black olives
*Cucumber
*Red bell pepper
*Feta cheese
*Ken's Greek dressing
12/28/07
Million Dollar Salad
1 head iceberg lettuce
1 pint strawberries (quartered)
1 sweet onion (small) - rings
10-12 fresh mushrooms - sliced
1 avocado
candied almonds- slivered ( small pkg)
Candy almonds in skillet by adding 3-5 tbsp sugar and almonds in skillet constantly stirring till golden. Set aside on wax paper.
Dressing:
3/4 c. mayonnaise
1/2 c. sugar ( I use a little less )
2 TBSP. red wine vinegar
2 TBSP poppy seed
Note : 2nd best salad- Very well liked, you'll never bring any home from a potluck.
1 pint strawberries (quartered)
1 sweet onion (small) - rings
10-12 fresh mushrooms - sliced
1 avocado
candied almonds- slivered ( small pkg)
Candy almonds in skillet by adding 3-5 tbsp sugar and almonds in skillet constantly stirring till golden. Set aside on wax paper.
Dressing:
3/4 c. mayonnaise
1/2 c. sugar ( I use a little less )
2 TBSP. red wine vinegar
2 TBSP poppy seed
Note : 2nd best salad- Very well liked, you'll never bring any home from a potluck.
Festive Tossed Salad
12c. mixed salad greens ( Spring Mix)
3/4 c. dried cranberries
4 oz feta cheese
Candied Walnuts
dressing ( I use a little less dressing than it makes up or add more greens)
Toss together and Serve.
Candied Walnuts:
1 c. chopped Walnuts
1/2 c. or less sugar
Put walnuts and sugar in skillet. At Med. heat and constantly stirring to candy walnuts. Set aside on wax paper to cool.
Mix dressing together:
1/4 c. red wine vinegar
1/2 c. veg. oil
1/2 c. Fresh parsley sprigs
1/2 c. chopped red onion
2 garlic cloves
1 TBSP. sugar
1/2 tsp. oregano
1/8 tsp. salt
1/8 tsp. black pepper
note: I have not found another salad that can beat this recipe.
3/4 c. dried cranberries
4 oz feta cheese
Candied Walnuts
dressing ( I use a little less dressing than it makes up or add more greens)
Toss together and Serve.
Candied Walnuts:
1 c. chopped Walnuts
1/2 c. or less sugar
Put walnuts and sugar in skillet. At Med. heat and constantly stirring to candy walnuts. Set aside on wax paper to cool.
Mix dressing together:
1/4 c. red wine vinegar
1/2 c. veg. oil
1/2 c. Fresh parsley sprigs
1/2 c. chopped red onion
2 garlic cloves
1 TBSP. sugar
1/2 tsp. oregano
1/8 tsp. salt
1/8 tsp. black pepper
note: I have not found another salad that can beat this recipe.
12/23/07
Snicker Bar Apple Salad
6 Granny Smith apples
6 Snicker Bars
1 tub Cool Whip
Dice unpeeled apples into large bowl.
Cut Snicker bars into bite size pieces and mix with apples.
Fold in container of Cool Whip.
Serve.
6 Snicker Bars
1 tub Cool Whip
Dice unpeeled apples into large bowl.
Cut Snicker bars into bite size pieces and mix with apples.
Fold in container of Cool Whip.
Serve.
10/10/07
Grape Salad
I was shocked at how delicious this is. It really is a dessert.
3-31/2 lbs. red grapes, seedless (may be sliced in half if you wish; I don't)
8 oz. sour cream
8 oz. cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
Topping Ingredients:
1 cup brown sugar, packed
1 cup chopped pecans
Wash and stem grapes; set aside
Mix sour cream, cream cheese, sugar and vanilla by hand until blended
Stir grapes into mixture and pour into large serving bowl
For topping combine brown sugar and pecans
Sprinkle topping over grapes and cover tightly
Chill overnight
Makes approx. 15 servings
3-31/2 lbs. red grapes, seedless (may be sliced in half if you wish; I don't)
8 oz. sour cream
8 oz. cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
Topping Ingredients:
1 cup brown sugar, packed
1 cup chopped pecans
Wash and stem grapes; set aside
Mix sour cream, cream cheese, sugar and vanilla by hand until blended
Stir grapes into mixture and pour into large serving bowl
For topping combine brown sugar and pecans
Sprinkle topping over grapes and cover tightly
Chill overnight
Makes approx. 15 servings
Spinach Salad
This dressing is so good that even Kelley will eat spinach and that says a lot! My friend, Majken, introduced me to this salad. Everything she cooks is good!
Fresh spinach plus 2 or 3 of the following ingredients.
sliced mango
blueberries
red onion,sliced thinly
fresh strawberries, sliced
cherry tomatoes
dried cranberries (craisins)
pine nuts
Toss salad with dressing.
Dressing:
4 tablespoon olive oil
4 tablespoon orange juice
2 teaspoon white balsamic vinegar
2 teaspoon Dijon mustard
1 packet Splenda ( may use equivalent sugar)
salt and pepper to taste.
Mix the above ingredients and pour over spinach.
Fresh spinach plus 2 or 3 of the following ingredients.
sliced mango
blueberries
red onion,sliced thinly
fresh strawberries, sliced
cherry tomatoes
dried cranberries (craisins)
pine nuts
Toss salad with dressing.
Dressing:
4 tablespoon olive oil
4 tablespoon orange juice
2 teaspoon white balsamic vinegar
2 teaspoon Dijon mustard
1 packet Splenda ( may use equivalent sugar)
salt and pepper to taste.
Mix the above ingredients and pour over spinach.
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