I'v being looking everywhere and cant find a good one at all does anyone make it and if so can i have your reciep. thanks so much.Please help I've being looking for a Cornbread Salad recipe?
Cornbread salad with chopped tomatoes, hard-cooked eggs, and mayonnaise, along with other vegetables, bacon, and prepared crumbled cornbread.
INGREDIENTS:
1 skillet or pan of cornbread, baked and cooled
7 to 9 slices bacon, cooked until crispy, drained and crumbled
1/2 cup chopped onion
1/2 to 1 cup green bell pepper, chopped
2 large tomatoes, chopped
1 to 2 hard-cooked eggs, chopped
1 cup mayonnaise, or to moisten
salt and pepper, to taste
PREPARATION:
Crumble corn bread; add bacon, onion, peppers, tomatoes, and hard-cooked eggs. Gently stir in mayonnaise until well moistened, as much or as little as desired. Taste and add salt and pepper, to taste.Please help I've being looking for a Cornbread Salad recipe?
1 (7.5 ounce) package corn bread/muffin mix
1 (16 ounce) can canned chopped green chile peppers
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1 pinch rubbed sage
10 slices bacon
1 cup mayonnaise
1 cup sour cream
1 (1 ounce) package dry Ranch-style dressing mix
2 (15.5 ounce) cans pinto beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.
Hi,Tammy..glad you asked this question....my aunt used to make this salad %26amp; just the other day I was thinking about it..sooooo good....even my children loved it when they were small...now thanks to you...%26amp; Esther, I have the very same recipe she used..
Friday, July 30, 2010
What is the best Chicken Salad Recipe?
I like in with nuts and fruit in it/ It is also put on a piece of bread and ate as a sandwichWhat is the best Chicken Salad Recipe?
Gourmet Chicken Salad
2 whole large chicken breasts, cooked %26amp; diced (about 3 cups)
1 cup Mayonaise
1/2 Cup Sour cream
1 TBSP. Ranch dressing
2 TBSP. Chopped red onion
2 TBSP. Chopped celery
1/4 Cup shredded carrots
8 red seedless grapes, cut in half
1 TBSP. sugar
1/2 cup finely chopped pecans
Salt and pepper (to your own taste)
Add all ingredients except grapes to a large bowl. Mix thoroughly, then add grapes for final tossing. Refrigerate at least 2 hrs. Toss lightly before serving and add more mayo if it seems dry. This is a crunchy chicken salad that is very attractive as well as delicious. Serve on a bed of Bibb lettuce or as a sandwich. This recipe serves 6 for brunch.What is the best Chicken Salad Recipe?
I make one and you use the chicken from roasted deli chicken and chop it up, add diced celery,dried cranberries and pecans add enough mayo to moisten and thats it it is great on a sandwich or in a bowl served with Ritz crackers.
Grilled Chicken
Hot peppers
Olives (green)
Croutons (garlic ones)
3 different bags of store bought, bagged salad
Italian Dressing
Ranch Dressing
And a coke on the side!
********NO - COOK CHICKEN SALAD BURRITOS
A flour tortilla holds a cool and creamy chicken, cucumber, and cheese filling.
EQUIPMENT:
Measuring cups %26amp; spoons
Colander
Medium mixing bowl
Can opener
Fork
Cutting board
Sharp knife
Clear plastic wrap
INGREDIENTS:
1 (5-6 3/4 oz.) can chunk style chicken or turkey
1 sm. cucumber
1/2 of a 4 oz. pkg. (1/2 c.) shredded Cheddar or Swiss cheese
3 tbsp. creamy buttermilk salad dressing
4 (7';) flour tortillas
1/2 c. torn lettuce
1. Put the colander over the mixing bowl. Empty the chicken or turkey into the colander so the liquid drains into the bowl. Throw away the liquid. Put the chicken or turkey into the bowl. Break up the meat using the fork.
2. On the cutting board, use the sharp knife to cut the cucumber in half. (Wrap half of the cucumber in plastic wrap and refrigerate to use another time.) Cut the end from the remaining cucumber half. Throw away the end. Cut the remaining cucumber lengthwise in half. Place the 2 pieces flat on the cutting board. Chop each piece into small pieces.
3. Add the cucumber, cheese and salad dressing to the chicken or turkey. Stir with the fork to mix.
4. Spoon 1/4 of the chicken mixture near 1 edge of 1 tortilla. Top with 1/4 of the lettuce. Fold the edge nearest the filling over the filling just until it is covered. Then, roll up the tortilla. Repeat 3 more times to make 4 burritos.
Serves 2.
*******CHICKEN SALAD
2 large cans chunk chicken breast
1 small onion chopped
1 1/2 ounces cheddar cheese cubed
1 t. minced garlic
1/3 c. roasted salted almonds chopped
1/8 c. sugar
Miracle Whip, mustard, garlic salt, and pepper to taste
Combine all ingredients in a large bowl. Mix well with a fork. The chicken should be shredded, and not in chunks.
TIPS: Go easy on the garlic salt...remember there is already salt on the almonds...you don鈥檛 want to over do it!! Add as much or as little of each ingredient to suit. Also good when made with black olives.
Chicken Breast, Mayo, Relish, Green Apple - cook the chicken, cut it up into small pieces - cut up the apple(s) into small pieces, and mix together with as much mayo and relish as you like. Add a little salt and pepper if needed. I like to eat this on a roll, usually with some baby spinach. Triscits are really good, too.
I definitely agree! I think if chicken salad is made correctly it tastes perfect on any bread although if it has eggs i think whitebread is the way to........DEF! My favorite chicken salad includes:
chicken breasts cut then shreaded (DUH!), Kraft Mayo, Frenchs Hot Deli mustard, Dried Cranberries, green grapes, crushed walnuts, diced red onion%26amp; Dill Relish with a little salt and pepper sometimes with hard boiled egg and sometimes not.... but always as a sandwich or wrap w/ lettuce %26amp; tomato.YUM!
i love chicken salad
yumm
Parmesan and Basil Chicken Salad
Original recipe yield:
4 servings
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 1 Hr 50 Min
INGREDIENTS
2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
2/3 cup grated Parmesan cheese
DIRECTIONS
Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
In a food processor, puree the mayonnaise, basil, garlic, and celery.
Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.whiteheads
Gourmet Chicken Salad
2 whole large chicken breasts, cooked %26amp; diced (about 3 cups)
1 cup Mayonaise
1/2 Cup Sour cream
1 TBSP. Ranch dressing
2 TBSP. Chopped red onion
2 TBSP. Chopped celery
1/4 Cup shredded carrots
8 red seedless grapes, cut in half
1 TBSP. sugar
1/2 cup finely chopped pecans
Salt and pepper (to your own taste)
Add all ingredients except grapes to a large bowl. Mix thoroughly, then add grapes for final tossing. Refrigerate at least 2 hrs. Toss lightly before serving and add more mayo if it seems dry. This is a crunchy chicken salad that is very attractive as well as delicious. Serve on a bed of Bibb lettuce or as a sandwich. This recipe serves 6 for brunch.What is the best Chicken Salad Recipe?
I make one and you use the chicken from roasted deli chicken and chop it up, add diced celery,dried cranberries and pecans add enough mayo to moisten and thats it it is great on a sandwich or in a bowl served with Ritz crackers.
Grilled Chicken
Hot peppers
Olives (green)
Croutons (garlic ones)
3 different bags of store bought, bagged salad
Italian Dressing
Ranch Dressing
And a coke on the side!
********NO - COOK CHICKEN SALAD BURRITOS
A flour tortilla holds a cool and creamy chicken, cucumber, and cheese filling.
EQUIPMENT:
Measuring cups %26amp; spoons
Colander
Medium mixing bowl
Can opener
Fork
Cutting board
Sharp knife
Clear plastic wrap
INGREDIENTS:
1 (5-6 3/4 oz.) can chunk style chicken or turkey
1 sm. cucumber
1/2 of a 4 oz. pkg. (1/2 c.) shredded Cheddar or Swiss cheese
3 tbsp. creamy buttermilk salad dressing
4 (7';) flour tortillas
1/2 c. torn lettuce
1. Put the colander over the mixing bowl. Empty the chicken or turkey into the colander so the liquid drains into the bowl. Throw away the liquid. Put the chicken or turkey into the bowl. Break up the meat using the fork.
2. On the cutting board, use the sharp knife to cut the cucumber in half. (Wrap half of the cucumber in plastic wrap and refrigerate to use another time.) Cut the end from the remaining cucumber half. Throw away the end. Cut the remaining cucumber lengthwise in half. Place the 2 pieces flat on the cutting board. Chop each piece into small pieces.
3. Add the cucumber, cheese and salad dressing to the chicken or turkey. Stir with the fork to mix.
4. Spoon 1/4 of the chicken mixture near 1 edge of 1 tortilla. Top with 1/4 of the lettuce. Fold the edge nearest the filling over the filling just until it is covered. Then, roll up the tortilla. Repeat 3 more times to make 4 burritos.
Serves 2.
*******CHICKEN SALAD
2 large cans chunk chicken breast
1 small onion chopped
1 1/2 ounces cheddar cheese cubed
1 t. minced garlic
1/3 c. roasted salted almonds chopped
1/8 c. sugar
Miracle Whip, mustard, garlic salt, and pepper to taste
Combine all ingredients in a large bowl. Mix well with a fork. The chicken should be shredded, and not in chunks.
TIPS: Go easy on the garlic salt...remember there is already salt on the almonds...you don鈥檛 want to over do it!! Add as much or as little of each ingredient to suit. Also good when made with black olives.
Chicken Breast, Mayo, Relish, Green Apple - cook the chicken, cut it up into small pieces - cut up the apple(s) into small pieces, and mix together with as much mayo and relish as you like. Add a little salt and pepper if needed. I like to eat this on a roll, usually with some baby spinach. Triscits are really good, too.
I definitely agree! I think if chicken salad is made correctly it tastes perfect on any bread although if it has eggs i think whitebread is the way to........DEF! My favorite chicken salad includes:
chicken breasts cut then shreaded (DUH!), Kraft Mayo, Frenchs Hot Deli mustard, Dried Cranberries, green grapes, crushed walnuts, diced red onion%26amp; Dill Relish with a little salt and pepper sometimes with hard boiled egg and sometimes not.... but always as a sandwich or wrap w/ lettuce %26amp; tomato.YUM!
i love chicken salad
yumm
Parmesan and Basil Chicken Salad
Original recipe yield:
4 servings
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 1 Hr 50 Min
INGREDIENTS
2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
2/3 cup grated Parmesan cheese
DIRECTIONS
Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
In a food processor, puree the mayonnaise, basil, garlic, and celery.
Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.
Can someone please give me some recipes on healthy sauce. cold (salad dressing, and other cold sauce) and warm?
I need some ideas/recipes - thanks !
Nothing to spicy as I also need to cater for my 16 months old XCan someone please give me some recipes on healthy sauce. cold (salad dressing, and other cold sauce) and warm?
http://www.salad-recipes.co.uk/recipes/i鈥?/a>
Try that website. xCan someone please give me some recipes on healthy sauce. cold (salad dressing, and other cold sauce) and warm?
POMEGRANATE BALSAMIC DRESSING (I use this all the time on spinach salad)
2 tablespoons balsamic vinegar
2 tablespoon POM Wonderful juice
3 tablespoons grapeseed oil
1. Combine all dressing ingredients in a jar and shake to combine.
Juice of 1 lime
Extra virgin olive oil (about 2 tablespoons)
Black pepper
Poppy seeds (about a tablespoon)
1. Whisk the lime juice and olive oil together with the poppy seeds and some black pepper and add to the salad
1/2 cup balsamic vinegar
1/4 brown sugar
1. In a small saucepan, bring the balsamic vinegar and sugar to the boil. Allow to boil for 2-3 minutes or until slightly thickened and then drizzle over the salad
Mix a little oil and vinegar with some raspberry jam for a lovely sauce to put on salad. Toss in some blueberries too. You could also make up a honey and mustard one using wholegrain mustard as this is not as strong.
For hot sauces, either white or cheese sauce.Quick BBQ sauce can be made from tinned tomatoes, a tsp brown sugar, a tsp brown sauce and a finely chopped onion, cooked in a dob of melted butter.
For a sweet one melt a little butter and sugar then add a drop or two of milk for a butterscotch sauce.
Nothing to spicy as I also need to cater for my 16 months old XCan someone please give me some recipes on healthy sauce. cold (salad dressing, and other cold sauce) and warm?
http://www.salad-recipes.co.uk/recipes/i鈥?/a>
Try that website. xCan someone please give me some recipes on healthy sauce. cold (salad dressing, and other cold sauce) and warm?
POMEGRANATE BALSAMIC DRESSING (I use this all the time on spinach salad)
2 tablespoons balsamic vinegar
2 tablespoon POM Wonderful juice
3 tablespoons grapeseed oil
1. Combine all dressing ingredients in a jar and shake to combine.
Juice of 1 lime
Extra virgin olive oil (about 2 tablespoons)
Black pepper
Poppy seeds (about a tablespoon)
1. Whisk the lime juice and olive oil together with the poppy seeds and some black pepper and add to the salad
1/2 cup balsamic vinegar
1/4 brown sugar
1. In a small saucepan, bring the balsamic vinegar and sugar to the boil. Allow to boil for 2-3 minutes or until slightly thickened and then drizzle over the salad
Mix a little oil and vinegar with some raspberry jam for a lovely sauce to put on salad. Toss in some blueberries too. You could also make up a honey and mustard one using wholegrain mustard as this is not as strong.
For hot sauces, either white or cheese sauce.Quick BBQ sauce can be made from tinned tomatoes, a tsp brown sugar, a tsp brown sauce and a finely chopped onion, cooked in a dob of melted butter.
For a sweet one melt a little butter and sugar then add a drop or two of milk for a butterscotch sauce.
What would be a good salad recipe?
I'm looking for a salad recipe. Something that would go well with black bean enchiladas. I want to making something fun and unique, but nothing too crazy since I don't know how picky everyone at this dinner party will be. So, if anyone has some interesting salads they would make...I'd love to hear them:)What would be a good salad recipe?
How about ';Fire and Ice'; tomato salad? It's light enough not to overload the enchiladas, but zippy enough to hold its own as a side:
Fire and Ice Tomato Salad
6 large tomatoes
1 large green bell pepper, cut in strips
1 red onion, sliced in rings
3/4 cup vinegar
1 1/2 teaspoons celery salt
1/2 teaspoon black pepper
1 tablespoon plus 1 tsp sugar
1 1/2 teaspoons mustard seed
1/8 teaspoon red pepper, (cayenne)
1/4 cup cold water
PREPARATION:
Skin and quarter tomatoes. Place with green pepper and onion in a large bowl with tight-fitting lid. Place remaining ingredients in a saucepan and bring to boil. Immediately pour over vegetables.
Chill, turning occasionally. Serve coldWhat would be a good salad recipe?
Go to Foodnetwork.com and search Taco Salad by Paula Deen. That way you can print it out. I made it yesterday and it is very easy and good!!! Instead of dicing tomatoes I bought a can of Rotel diced tomatoes with green peppers. I used crushed Fritos in the salad (some reviewers had used Doritos) and I added Taco seasoning to the ground beef. It makes alot and is filling.
I would make a salad with red,yellow.green peppers, onions, olives, and feta cheese with a vinagarette dressing
A simple salad would be
Romaine and butter lettuces
carrots finely shredded
grape tomatoes cut in half
green bell pepper chopped
black olives
Dressing very simple
Sour cream, a touch of milk, your favorite salsa, salt and pepper to taste
Top with tortilla strips
tri colored pasta, cook and cool....add black and/or green olives, peperoni, cherry tomatoes, cubbed cheddar cheese and add good seasons italian dressing. i make this for all my dinner parties and everyone goes nuts for it and the ingredients are large enough for people to pick out what they don't like!!!
I don't know if it would go with you main but my fav salad is:
Chop half a butternut pumpkin into cubes and put in roasting pan with 1 teaspon of cumin and 1 clove of garlic.
Roast for 30 mins then add cherry tomatoes and roast for another 15 mins.
put pumkin and cherry tomatoes in salad bowl with baby spinach leaves and chickpeas.
Cumble fetta over the top.
YUM!!!
How about ';Fire and Ice'; tomato salad? It's light enough not to overload the enchiladas, but zippy enough to hold its own as a side:
Fire and Ice Tomato Salad
6 large tomatoes
1 large green bell pepper, cut in strips
1 red onion, sliced in rings
3/4 cup vinegar
1 1/2 teaspoons celery salt
1/2 teaspoon black pepper
1 tablespoon plus 1 tsp sugar
1 1/2 teaspoons mustard seed
1/8 teaspoon red pepper, (cayenne)
1/4 cup cold water
PREPARATION:
Skin and quarter tomatoes. Place with green pepper and onion in a large bowl with tight-fitting lid. Place remaining ingredients in a saucepan and bring to boil. Immediately pour over vegetables.
Chill, turning occasionally. Serve coldWhat would be a good salad recipe?
Go to Foodnetwork.com and search Taco Salad by Paula Deen. That way you can print it out. I made it yesterday and it is very easy and good!!! Instead of dicing tomatoes I bought a can of Rotel diced tomatoes with green peppers. I used crushed Fritos in the salad (some reviewers had used Doritos) and I added Taco seasoning to the ground beef. It makes alot and is filling.
I would make a salad with red,yellow.green peppers, onions, olives, and feta cheese with a vinagarette dressing
A simple salad would be
Romaine and butter lettuces
carrots finely shredded
grape tomatoes cut in half
green bell pepper chopped
black olives
Dressing very simple
Sour cream, a touch of milk, your favorite salsa, salt and pepper to taste
Top with tortilla strips
tri colored pasta, cook and cool....add black and/or green olives, peperoni, cherry tomatoes, cubbed cheddar cheese and add good seasons italian dressing. i make this for all my dinner parties and everyone goes nuts for it and the ingredients are large enough for people to pick out what they don't like!!!
I don't know if it would go with you main but my fav salad is:
Chop half a butternut pumpkin into cubes and put in roasting pan with 1 teaspon of cumin and 1 clove of garlic.
Roast for 30 mins then add cherry tomatoes and roast for another 15 mins.
put pumkin and cherry tomatoes in salad bowl with baby spinach leaves and chickpeas.
Cumble fetta over the top.
YUM!!!
Who has the best taco salad recipe?
i LOVE it and i wanna make it for dinner.any suggestions?Who has the best taco salad recipe?
Taco Salad in Tortilla Cups with Tomatillo Guacamole
FILLING
1/2 pound lean ground beef
3 cloves garlic, minced
1 can (15 ounces) Ro*Tel Dark Red Kidney Beans, drained
3/4 cup frozen whole kernel corn
8 ounces Rosarita庐 Taco Sauce
1 tablespoon Gebhardt庐 Chili Powder
1 small head iceberg lettuce, torn into pieces
2 medium tomatoes, chopped
1 large green sweet pepper, chopped
3/4 cup shredded reduced-fat sharp cheddar cheese, (3 ounces)
4 green onions, thinly sliced
TORTILLA CUPS
PAM庐 No-Stick Cooking Spray
6 (10-inch) flour tortillas
TOMATILLO GUACAMOLE
1/3 cup canned tomatillos, rinsed and drained, finely chopped
1/2 small avocado, peeled, chopped (1/2 cup)
2 tablespoons chopped canned green chili peppers
1/2 teaspoon garlic salt
Cook beef and garlic in medium skillet until beef is brown. If necessary, drain off fat.
Stir in beans, corn, taco sauce, and chili powder. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
In large bowl, mix lettuce, tomatoes, pepper, cheese and onions.
To serve, divide lettuce mixture among Tortilla Cups (see below). Top each with some beef mixture; top with some Tomatillo Guacamole (see below).
Tortilla Cups:
Preheat oven to 350F.
Spray cooking spray onto one side of each tortilla. Then coat 6 small oven-safe bowls or 16-oz individual casseroles with cooking spray. Press tortillas, coated sides up. into casseroles. Place a ball of foil in each tortilla cup to help hold its shape.
Bake about 9 minutes or until light brown. Remove foil. Cool; remove from bowls. If desired, cups can be made ahead and stored in an airtight container for up to five days.
Tomatillo Guacamole (makes about 3/4 cup)
Combine tomatillos, avocado, chili peppers, and garlic salt in small mixing bowl. Cover and chill up to 24 hours.
Yield: 6 servingsWho has the best taco salad recipe?
Cook the ground beef or whatever meat that u usually use for taco's..
Use the lettuce, tomato, cheese and what ever else u use for taco's.
mix it all together, add some thousand island dressing and some taco flavored dorito's or frito's which gives it a great crunchy flavor and the dressing is great in it..
follow the directions on any packet of taco seasoning but add in a can of drained and rinsed kidney beans when you put the mix into the beef. Then make a sauce by adding Heinz chili sauce and tabasco to a pint of sour cream. (Just add until it tastes good to you...usually about 1/3-1/2 of the bottle of chili sauce and 10 dashes of tabasco.) Then layer meat, shredded cheese, the sour cream sauce, sliced avocado, and fresh pico do gallo on top of nacho cheese Doritos. (The Doritos are the secret!) ENJOY!
Cook ground beef and add the taco seasoning.
Can of Ranch style beans (drained)
Chop lettuce, tomato (avocados and/or addit. veggies optional)
Bag of Fritos
Grated Cheese
Catalina Dressing
Mix and chill
Best is classified by opinion. Have you watched ';Barefoot Contessa'; on HGTV? Her recipes are superb and simple. Check out Food.net online as well or try something by Betty Crocker or Better Homes and Gardens cookbooks. Don't forget the cilantro and green onions in your recipe. I like a little chilli powder as well. Last summer my grandmother's neighbor made her salad special and different by adding an ordinary salad dressing. I still prefer sour cream but it was not bad. try substituting traditional ingredients for something new and wild to add some zing and twist to the summer picnic.
You need.........
Tortilla Chips Cheese
Lettuce Catalina Dressing
Tomato Ground Beef drained and seasoned
Sour Cream Guacamole
Crumble the chips in a bowl add the lettuce add the seasoned beef ( it sounds gross but ) put on the Catalina and add th rest to taste.
Its really good and my kids like it and they don't like anything.
Beef Salad Ole
Prep: 20 minutes
Refrigerate: 1 hour to overnight
Cook: 15 minutes
Servings: Serves 4
1 cup picante sauce, divided
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar , or- 1 Tbsp. red wine vinegar
1/2 tsp. dried oregano, crushed
1 clove garlic, minced
1 lb. sirloin or shoulder steak
or - 1 package fully cooked steak strips or shredded beef
4 cups lettuce, or prepared salad mix
1 tomato, diced
1 cup chopped green onion
1 can (4 oz.) sliced black olives, optional
1 cup black beans, drained, optional
1/2 cup grated Colby-Jack cheese
4 pre-made tortilla bowls
-- Ranch dressing
Combine 3/4 cup picante sauce, oil, vinegar, oregano and garlic; mix well.
Place beef in zip-style bag; pour marinade mixture into bag. Seal and chill 2 hours to overnight.
Remove meat from bag, discard marinade. Grill steak over medium-high heat to desired doneness. Slice into thin strips. (**To substitute the fully cooked beef strips or shredded beef, heat according to package directions and continue as below.)
Meanwhile, divide evenly between tortilla bowls the lettuce, tomato, green onion, black olives, and black beans. Top with grilled steak strips.
Sprinkle top with grated cheese and serve with Ranch Dressing and remaining picante on the side.
Taco Salad in Tortilla Cups with Tomatillo Guacamole
FILLING
1/2 pound lean ground beef
3 cloves garlic, minced
1 can (15 ounces) Ro*Tel Dark Red Kidney Beans, drained
3/4 cup frozen whole kernel corn
8 ounces Rosarita庐 Taco Sauce
1 tablespoon Gebhardt庐 Chili Powder
1 small head iceberg lettuce, torn into pieces
2 medium tomatoes, chopped
1 large green sweet pepper, chopped
3/4 cup shredded reduced-fat sharp cheddar cheese, (3 ounces)
4 green onions, thinly sliced
TORTILLA CUPS
PAM庐 No-Stick Cooking Spray
6 (10-inch) flour tortillas
TOMATILLO GUACAMOLE
1/3 cup canned tomatillos, rinsed and drained, finely chopped
1/2 small avocado, peeled, chopped (1/2 cup)
2 tablespoons chopped canned green chili peppers
1/2 teaspoon garlic salt
Cook beef and garlic in medium skillet until beef is brown. If necessary, drain off fat.
Stir in beans, corn, taco sauce, and chili powder. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
In large bowl, mix lettuce, tomatoes, pepper, cheese and onions.
To serve, divide lettuce mixture among Tortilla Cups (see below). Top each with some beef mixture; top with some Tomatillo Guacamole (see below).
Tortilla Cups:
Preheat oven to 350F.
Spray cooking spray onto one side of each tortilla. Then coat 6 small oven-safe bowls or 16-oz individual casseroles with cooking spray. Press tortillas, coated sides up. into casseroles. Place a ball of foil in each tortilla cup to help hold its shape.
Bake about 9 minutes or until light brown. Remove foil. Cool; remove from bowls. If desired, cups can be made ahead and stored in an airtight container for up to five days.
Tomatillo Guacamole (makes about 3/4 cup)
Combine tomatillos, avocado, chili peppers, and garlic salt in small mixing bowl. Cover and chill up to 24 hours.
Yield: 6 servingsWho has the best taco salad recipe?
Cook the ground beef or whatever meat that u usually use for taco's..
Use the lettuce, tomato, cheese and what ever else u use for taco's.
mix it all together, add some thousand island dressing and some taco flavored dorito's or frito's which gives it a great crunchy flavor and the dressing is great in it..
follow the directions on any packet of taco seasoning but add in a can of drained and rinsed kidney beans when you put the mix into the beef. Then make a sauce by adding Heinz chili sauce and tabasco to a pint of sour cream. (Just add until it tastes good to you...usually about 1/3-1/2 of the bottle of chili sauce and 10 dashes of tabasco.) Then layer meat, shredded cheese, the sour cream sauce, sliced avocado, and fresh pico do gallo on top of nacho cheese Doritos. (The Doritos are the secret!) ENJOY!
Cook ground beef and add the taco seasoning.
Can of Ranch style beans (drained)
Chop lettuce, tomato (avocados and/or addit. veggies optional)
Bag of Fritos
Grated Cheese
Catalina Dressing
Mix and chill
Best is classified by opinion. Have you watched ';Barefoot Contessa'; on HGTV? Her recipes are superb and simple. Check out Food.net online as well or try something by Betty Crocker or Better Homes and Gardens cookbooks. Don't forget the cilantro and green onions in your recipe. I like a little chilli powder as well. Last summer my grandmother's neighbor made her salad special and different by adding an ordinary salad dressing. I still prefer sour cream but it was not bad. try substituting traditional ingredients for something new and wild to add some zing and twist to the summer picnic.
You need.........
Tortilla Chips Cheese
Lettuce Catalina Dressing
Tomato Ground Beef drained and seasoned
Sour Cream Guacamole
Crumble the chips in a bowl add the lettuce add the seasoned beef ( it sounds gross but ) put on the Catalina and add th rest to taste.
Its really good and my kids like it and they don't like anything.
Beef Salad Ole
Prep: 20 minutes
Refrigerate: 1 hour to overnight
Cook: 15 minutes
Servings: Serves 4
1 cup picante sauce, divided
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar , or- 1 Tbsp. red wine vinegar
1/2 tsp. dried oregano, crushed
1 clove garlic, minced
1 lb. sirloin or shoulder steak
or - 1 package fully cooked steak strips or shredded beef
4 cups lettuce, or prepared salad mix
1 tomato, diced
1 cup chopped green onion
1 can (4 oz.) sliced black olives, optional
1 cup black beans, drained, optional
1/2 cup grated Colby-Jack cheese
4 pre-made tortilla bowls
-- Ranch dressing
Combine 3/4 cup picante sauce, oil, vinegar, oregano and garlic; mix well.
Place beef in zip-style bag; pour marinade mixture into bag. Seal and chill 2 hours to overnight.
Remove meat from bag, discard marinade. Grill steak over medium-high heat to desired doneness. Slice into thin strips. (**To substitute the fully cooked beef strips or shredded beef, heat according to package directions and continue as below.)
Meanwhile, divide evenly between tortilla bowls the lettuce, tomato, green onion, black olives, and black beans. Top with grilled steak strips.
Sprinkle top with grated cheese and serve with Ranch Dressing and remaining picante on the side.
I invented a delicious salad recipe: How do I become rich and famous from it?
maybe check on food network's website and see if you can submit a recipe ....perhaps to someone like Paula Dean who often tries and credits other peoples recipesI invented a delicious salad recipe: How do I become rich and famous from it?
You don't... Restaurants are not in the business of buying recipes. Even if they were to buy it, how much do you think they would pay you for it? Do you think they would give you a commission every time they sold a salad? Not likely. They hire chefs and cooks to invent delicious salad recipes. Restaurant cooks do not make very much and they usually invent several recipes a year. They do not get rich from it.
You can write a cookbook. However, the market is saturated with cookbooks. You'll need to have more than one recipe. And, the only way to get published is to have a very unique idea for a cookbook. Your chances of winning the lottery are better than your chances of getting a cookbook published.
Opening a restaurant is probably not a good idea, either. Unless, of course, you've had experience in the business. Restaurants run on a very high over-head and usually do not turn a profit in the first five years of being open (if they even last this long. It's a very competitive business).I invented a delicious salad recipe: How do I become rich and famous from it?
rich and famous isn't going to happen unless you can come up with a books worth of other original recipes and have it published. The other thing would be is to open a restraunt and feature your recipes.
My first guess would be to see if someone is willing to buy it, and discover if it's deliciousness spans beyond you're own interpretation.
sell it to restourants?
sell it to a high class restraunt
You don't... Restaurants are not in the business of buying recipes. Even if they were to buy it, how much do you think they would pay you for it? Do you think they would give you a commission every time they sold a salad? Not likely. They hire chefs and cooks to invent delicious salad recipes. Restaurant cooks do not make very much and they usually invent several recipes a year. They do not get rich from it.
You can write a cookbook. However, the market is saturated with cookbooks. You'll need to have more than one recipe. And, the only way to get published is to have a very unique idea for a cookbook. Your chances of winning the lottery are better than your chances of getting a cookbook published.
Opening a restaurant is probably not a good idea, either. Unless, of course, you've had experience in the business. Restaurants run on a very high over-head and usually do not turn a profit in the first five years of being open (if they even last this long. It's a very competitive business).I invented a delicious salad recipe: How do I become rich and famous from it?
rich and famous isn't going to happen unless you can come up with a books worth of other original recipes and have it published. The other thing would be is to open a restraunt and feature your recipes.
My first guess would be to see if someone is willing to buy it, and discover if it's deliciousness spans beyond you're own interpretation.
sell it to restourants?
sell it to a high class restraunt
Who has a cool salad recipe?
Okay, I go to work and am on a diet. I need a good salad recipe which is not more than 200-300 calories, makes you full and tastes good. Also, which I can pack so there cant be too much greasy things in it. A little is okay though.
Just to add, I do not like raw tomatoes and oregano.Who has a cool salad recipe?
Chicken Taco Salad Recipe
1 1/2 lbs. cooked skinless, boneless chicken breast
2 large bunches green onions
1 C. dairy sour cream
1 C. chunky picante salsa
8 C. tortilla chips
Cut chicken into 1/2 - to 3/4 -inch pieces. Thinly slice green onions.
In a medium mixing bowl, stir together sour cream and salsa until well blended. Add chicken and 1 cup green onions. Toss to mix.
Make a bed of chips on salad plates, then spoon salad in center. Sprinkle remaining green onions on top.
Makes 6 servings.
Italian Beef Salad Recipe
1 lb. rare roast beef from the deli, sliced in 1/2'; strips
2-4 T. extra virgin olive oil
juice of 1 lemon
freshly ground black pepper
2 T. tiny capers (optional)
1/2 C. whole black Greek (oil cured) olives
1/3 C. parmesan cheese
6 C. mixed salad greens
2 C. steamed broccoli florets
Prepare the broccoli florets first. Steam until crisp-tender and run cold water over them.
Arrange the mixed greens on a large serving platter. Ring the broccoli florets around the edge, on top of the greens. Drizzle 1-2 Tbsp. olive oil over the broccoli and greens, then sprinkle with 1/2 the lemon juice. Salt and pepper, to taste. Heap the roast beef strips inside the broccoli ring. Drizzle with 1-2 Tbsp. olive oil, sprinkle with the remaining lemon juice. Salt and black pepper, to taste.
Sprinkle the capers and Greek olives over all. And top with the parmesan cheese.
Serve the salad on the platter, letting each diner eat off the platter. Or divide onto individual plates.
Texas Shrimp and Rice Salad
4 1/2 cups water
1 1/2 pounds unpeeled small shrimp, uncooked
1 1/2 cups cooked rice
1 can cut green beens, drained
1/2 cup pitted ripe olives, drained
1/3 cup chopped green onions
1/2 cup Italian dressing
3 tablespoons chili sauce
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon garlic powder
curly salad greens
Bring water to boil in large pot; add shrimp and return to boil. Reduce heat and simmer 3-5 minutes. Drain shrimp well and rinse with cold water. Cool shrimp; peel and devein.
Combine shrimp, rice, beans, olives and onions; toss well. Combine salad dressing with seasonings; mix well. Pour over rice mix and chill.
Serve over salad greens.Who has a cool salad recipe?
I adore arugala salads,they have a nice spicy taste without having to add tons of other things,if you want you can sprinkle a bit of olive oil,basil leaves,or chives. If you want to get fancy,top it with scallops or a chicken breast. Or simply feta cheese and walnuts.
shredded cabbage, shredded carrots, sliced green onion, thinly sliced cucumber, mandarin orange segments, dress with a little soy, sugar substitute (just a sprinkle) Thai peanut sauce, rice wine vinegar and salad oil
top with roasted peanuts and add chicken or shrimp if you like
Try a tossed green salad with whatever you like added (I like cucumbers, yellow peppers, black olives, cheese and chickpeas) and add some of the fake crab meat that is available now (It's flavored fish). This is high protein, low calories, and really delicious.
Just to add, I do not like raw tomatoes and oregano.Who has a cool salad recipe?
Chicken Taco Salad Recipe
1 1/2 lbs. cooked skinless, boneless chicken breast
2 large bunches green onions
1 C. dairy sour cream
1 C. chunky picante salsa
8 C. tortilla chips
Cut chicken into 1/2 - to 3/4 -inch pieces. Thinly slice green onions.
In a medium mixing bowl, stir together sour cream and salsa until well blended. Add chicken and 1 cup green onions. Toss to mix.
Make a bed of chips on salad plates, then spoon salad in center. Sprinkle remaining green onions on top.
Makes 6 servings.
Italian Beef Salad Recipe
1 lb. rare roast beef from the deli, sliced in 1/2'; strips
2-4 T. extra virgin olive oil
juice of 1 lemon
freshly ground black pepper
2 T. tiny capers (optional)
1/2 C. whole black Greek (oil cured) olives
1/3 C. parmesan cheese
6 C. mixed salad greens
2 C. steamed broccoli florets
Prepare the broccoli florets first. Steam until crisp-tender and run cold water over them.
Arrange the mixed greens on a large serving platter. Ring the broccoli florets around the edge, on top of the greens. Drizzle 1-2 Tbsp. olive oil over the broccoli and greens, then sprinkle with 1/2 the lemon juice. Salt and pepper, to taste. Heap the roast beef strips inside the broccoli ring. Drizzle with 1-2 Tbsp. olive oil, sprinkle with the remaining lemon juice. Salt and black pepper, to taste.
Sprinkle the capers and Greek olives over all. And top with the parmesan cheese.
Serve the salad on the platter, letting each diner eat off the platter. Or divide onto individual plates.
Texas Shrimp and Rice Salad
4 1/2 cups water
1 1/2 pounds unpeeled small shrimp, uncooked
1 1/2 cups cooked rice
1 can cut green beens, drained
1/2 cup pitted ripe olives, drained
1/3 cup chopped green onions
1/2 cup Italian dressing
3 tablespoons chili sauce
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon garlic powder
curly salad greens
Bring water to boil in large pot; add shrimp and return to boil. Reduce heat and simmer 3-5 minutes. Drain shrimp well and rinse with cold water. Cool shrimp; peel and devein.
Combine shrimp, rice, beans, olives and onions; toss well. Combine salad dressing with seasonings; mix well. Pour over rice mix and chill.
Serve over salad greens.Who has a cool salad recipe?
I adore arugala salads,they have a nice spicy taste without having to add tons of other things,if you want you can sprinkle a bit of olive oil,basil leaves,or chives. If you want to get fancy,top it with scallops or a chicken breast. Or simply feta cheese and walnuts.
shredded cabbage, shredded carrots, sliced green onion, thinly sliced cucumber, mandarin orange segments, dress with a little soy, sugar substitute (just a sprinkle) Thai peanut sauce, rice wine vinegar and salad oil
top with roasted peanuts and add chicken or shrimp if you like
Try a tossed green salad with whatever you like added (I like cucumbers, yellow peppers, black olives, cheese and chickpeas) and add some of the fake crab meat that is available now (It's flavored fish). This is high protein, low calories, and really delicious.
Do you have a salad recipe (no sugar/sweets) and a vinigrette, lemon or olive oil based dressing?
Prefer no sugar like candied walnuts or fruits in it. Prefer a vinigrette rather than a cream based dressing like ranch but cheese in the salad ingredients is ok! Thanks!Do you have a salad recipe (no sugar/sweets) and a vinigrette, lemon or olive oil based dressing?
My all time favorite salad dressing is a healthy splash of really excellent extra virgin olive oil -- a really emerald green one and a squeeze of fresh Lemon Juice.
http://www.your-vegetarian-kitchen.com/h鈥?/a>
for more of them check out http://www.your-vegetarian-kitchen.com/s鈥?/a>Do you have a salad recipe (no sugar/sweets) and a vinigrette, lemon or olive oil based dressing?
Cabbage and Snow pea sprout salad
1 small cabbage shredded
1 med yellow capsicum sliced thinly
160g snow peas sprouts
4 green onions sliced thinly
1/3 lemon juice
1/4 peanut oil
1 wholegrain mustard
Combine cabbage in bowl with other veggies, then add reaming ingredient toss together gently
for a more colorful salad try using red cabbage toss the dressing just before serving
picky picky picky.... a little sugar?
Why not just buy the Good Seasons Italian dressing packet and go from there?
I usually do that or:
-Pour straight balsamic vinaigrette onto the lettuce
-Mix oil, vinegar, and salt and pepper. Shake it up and voila.
add the veggies you want then add the sauce you like lemon or oil, or make a mix...
see!!! what an invention!!!!whiteheads
My all time favorite salad dressing is a healthy splash of really excellent extra virgin olive oil -- a really emerald green one and a squeeze of fresh Lemon Juice.
http://www.your-vegetarian-kitchen.com/h鈥?/a>
for more of them check out http://www.your-vegetarian-kitchen.com/s鈥?/a>Do you have a salad recipe (no sugar/sweets) and a vinigrette, lemon or olive oil based dressing?
Cabbage and Snow pea sprout salad
1 small cabbage shredded
1 med yellow capsicum sliced thinly
160g snow peas sprouts
4 green onions sliced thinly
1/3 lemon juice
1/4 peanut oil
1 wholegrain mustard
Combine cabbage in bowl with other veggies, then add reaming ingredient toss together gently
for a more colorful salad try using red cabbage toss the dressing just before serving
picky picky picky.... a little sugar?
Why not just buy the Good Seasons Italian dressing packet and go from there?
I usually do that or:
-Pour straight balsamic vinaigrette onto the lettuce
-Mix oil, vinegar, and salt and pepper. Shake it up and voila.
add the veggies you want then add the sauce you like lemon or oil, or make a mix...
see!!! what an invention!!!!
Looking for lost tortellini salad recipe?
I know it had tortellini, lettuce, basil, and a really good vinaigrette and maybe tomatoes. It may have been from Kraft, although it's not on the web site.Looking for lost tortellini salad recipe?
DIJON TORTELLINI SALAD
3/4 c. vegetable oil
3/4 c. red wine vinegar
1 c. Grey Poupon Dijon mustard
1/2 c. light cream or Half and Half
2 cloves garlic, minced
2 lbs. meat filled tortellini, cooked and cooled
5 c. chopped broccoli, blanched
2 1/2 c. chopped seeded tomatoes
1/3 c. sliced scallions
Mixed salad greens
2 tsp. Italian seasonings
In blender or food processor, blend oil, vinegar, mustard, cream, Italian seasonings and garlic until thoroughly combined. In large bowl, combine tortellini, broccoli, tomatoes and scallions. Add dressing tossing to coat well. Cover; chill several hours or overnight to blend flavors. Serve on a bed of salad greens of your choiceLooking for lost tortellini salad recipe?
Is this the one?
1 lb uncooked dry cheese-filled egg tortellini
1/3 cup olive oil or vegetable oil
1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil (or 2 tsp dried basil)
1 tablespoon grated parmesan cheese
1/8 teaspoon pepper
1 package cherry tomatoes, halved
1 head lettuce, chopped
Cook tortellini as directed on package. Drain and rinse with cold water.
Mix remaining ingredients except tomatoes and lettuce in a medium bowl.
Add tortellini and tomatoes, and toss until well combined. Cover and refrigerate at least 2 hours.
Toss again before serving with additional parmesan cheese. Serve over lettuce.
ITALIAN TORTELLINI SALAD
2 c. loose - pack frozen mixed broccoli, carrots %26amp; cauliflower
4 oz. mozzarella cheese
1 (2 1/4 oz.) can sliced pitted olives
4 c. torn salad greens
2 c. cooked, cheese tortellini
1 (3 1/2 oz.) pkg. sliced pepperoni
Italian dressing (optional)
Place frozen vegetables in colander. Run hot water over vegetables just until thawed. Drain well.
While vegetables are draining, cut cheese into 1/2 inch cubes. Drain olives. For salad, in large bowl combine drained vegetables, cheese cubes, olives, salad greens, tortellini (drained) and pepperoni. Toss lightly and add enough Italian dressing to coat. Makes 4 servings
Tortellini Salad
Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 8 servings, 1 cup each
1 env. GOOD SEASONS Italian Salad Dressing %26amp; Recipe Mix
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup white wine vinegar
3 Tbsp. water
2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, drained (2-1/2 cups)
2 cups sugar snap peas, halved
1 cup shredded carrots
COMBINE salad dressing mix, mayo, vinegar and water in large bowl.
ADD remaining ingredients; toss to coat. Cover.
REFRIGERATE several hours or until chilled.
DIJON TORTELLINI SALAD
3/4 c. vegetable oil
3/4 c. red wine vinegar
1 c. Grey Poupon Dijon mustard
1/2 c. light cream or Half and Half
2 cloves garlic, minced
2 lbs. meat filled tortellini, cooked and cooled
5 c. chopped broccoli, blanched
2 1/2 c. chopped seeded tomatoes
1/3 c. sliced scallions
Mixed salad greens
2 tsp. Italian seasonings
In blender or food processor, blend oil, vinegar, mustard, cream, Italian seasonings and garlic until thoroughly combined. In large bowl, combine tortellini, broccoli, tomatoes and scallions. Add dressing tossing to coat well. Cover; chill several hours or overnight to blend flavors. Serve on a bed of salad greens of your choiceLooking for lost tortellini salad recipe?
Is this the one?
1 lb uncooked dry cheese-filled egg tortellini
1/3 cup olive oil or vegetable oil
1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil (or 2 tsp dried basil)
1 tablespoon grated parmesan cheese
1/8 teaspoon pepper
1 package cherry tomatoes, halved
1 head lettuce, chopped
Cook tortellini as directed on package. Drain and rinse with cold water.
Mix remaining ingredients except tomatoes and lettuce in a medium bowl.
Add tortellini and tomatoes, and toss until well combined. Cover and refrigerate at least 2 hours.
Toss again before serving with additional parmesan cheese. Serve over lettuce.
ITALIAN TORTELLINI SALAD
2 c. loose - pack frozen mixed broccoli, carrots %26amp; cauliflower
4 oz. mozzarella cheese
1 (2 1/4 oz.) can sliced pitted olives
4 c. torn salad greens
2 c. cooked, cheese tortellini
1 (3 1/2 oz.) pkg. sliced pepperoni
Italian dressing (optional)
Place frozen vegetables in colander. Run hot water over vegetables just until thawed. Drain well.
While vegetables are draining, cut cheese into 1/2 inch cubes. Drain olives. For salad, in large bowl combine drained vegetables, cheese cubes, olives, salad greens, tortellini (drained) and pepperoni. Toss lightly and add enough Italian dressing to coat. Makes 4 servings
Tortellini Salad
Prep Time: 15 min
Total Time: 3 hr 15 min
Makes: 8 servings, 1 cup each
1 env. GOOD SEASONS Italian Salad Dressing %26amp; Recipe Mix
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup white wine vinegar
3 Tbsp. water
2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked, drained (2-1/2 cups)
2 cups sugar snap peas, halved
1 cup shredded carrots
COMBINE salad dressing mix, mayo, vinegar and water in large bowl.
ADD remaining ingredients; toss to coat. Cover.
REFRIGERATE several hours or until chilled.
Does anyone have a good, cold pasta salad recipe?
A recipe where there is tri-color rotini pasta, sliced black olives, finely cubed red bell pepper that IS NOT mayonnaise/salad spread based.Does anyone have a good, cold pasta salad recipe?
Here are a couple:
Pasta Salad
Ingredients
1 tablespoon olive oil
2 tablespoons salt
1 pound pasta, small tubes, rotini or shells
3/4 cup extra virgin olive oil
3/4 cup black olives
1/2 cup red pepper, cubed
2 medium tomatoes, peeled, seeded, and diced
1 large red onion, diced
3 pickles, diced
2 bunches fresh oregano, leaves only, chopped
1/3 cup red wine vinegar
3 dashes hot sauce
Salt and freshly ground black pepper to taste
Directions
Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cool, transfer to a bowl, and toss with 1/4 cup extra virgin olive oil.
Mix all remaining ingredients in a bowl. Toss with pasta, adjust seasonings, and serve.
***
Mac and Jack Salad
Ingredients
1 pound macaroni elbows, rotini or cavatappi pasta
Salt
1 cup frozen corn, defrosted
1 red bell pepper, chopped
1 small red onion, chopped
4 ribs celery, chopped
Black pepper
8-ounce brick Monterey pepper jack cheese, diced
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)
2 tablespoons chopped cilantro leaves or flat-leaf parsley
Directions
Bring water to a boil, salt it and add pasta.
While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.
Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.Does anyone have a good, cold pasta salad recipe?
I have 2 recipes for you. A traditional type creamy pasta salad, and other yummy pasta salad.
tri colored rotini, boiled and drained. Rinse with cool water and let the noodles cool down.
Chop up some red onions and seperate as well as possible. Mix up 1 itaillian or other vinegarette and 2 parts ranch dressing. Add slice olives, onions, kidney beans, and garbonzo beans to the noodles. Fold in dressing, cover and chill. YUM!!!
-------------------------------------
Orzo Pasta salad:
Orzo pasta salad
Corn
diced roma tomatoes
feta cheese
red onion chopped
italian vinegarette
Mix until it all tastes good and wala, a super delish pasta salad.
You coud use bottled Italian dressing for either of the above recipes, but you could also make up this dressing, wich is oh so much better and use it in place of bottled Itlalian:
Cowboy Vinaigrette:
1 1/2 cups apple cider vinegar
3 tbsp sugar
1/8 cup horseradish
3 cups plus 2 tbsp veggie oil
1/4 cup finely chopped red onion
1/8 cup worcestershire sauce
3/4 tbsp dijon mustard
Place everything but the oil in a food processor, and combine. Slowly add the oil until emulsified. Keep in an air tight container.
Mix with ranch dressing for a creamy vinaigrette for salads or to dip fries in.
I use the tri color pasta, any veggies I want and a really good bottled Italian dressing. Let sit in the fridge a couple hours. I usually add to the noodles, shredded italian blend cheese, broccoli florets, green or red onion, black and green olives, pepperoni, chopped artichoke hearts from a can, and cherry or grape tomatoes.
You can also try the tricolor tortellini instead of regular tricolor pasta. Add peperoni, green/red pepper, onion, black olives, garlic powder, shredded Parmesan cheese, and a zesty Italian dressing. Just add the things you like to any salads you make.
My sister makes the best pasta salad ever. She use the tricolor pasta
and dices her veggies but not so small that they lose their flavor. The dressing is ranch dressing and it is awesome.
She puts cucumber, diced green and red pepper, red onion , celery and black olives.
regular elbow macaroni your favorite meat , cheese and favorite sauce/dressing. like tuna salad noodles, miracle whip, boiled eggs, tuna and sweet pickle juice/ optional.
Here are a couple:
Pasta Salad
Ingredients
1 tablespoon olive oil
2 tablespoons salt
1 pound pasta, small tubes, rotini or shells
3/4 cup extra virgin olive oil
3/4 cup black olives
1/2 cup red pepper, cubed
2 medium tomatoes, peeled, seeded, and diced
1 large red onion, diced
3 pickles, diced
2 bunches fresh oregano, leaves only, chopped
1/3 cup red wine vinegar
3 dashes hot sauce
Salt and freshly ground black pepper to taste
Directions
Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or clean countertop to cool. When cool, transfer to a bowl, and toss with 1/4 cup extra virgin olive oil.
Mix all remaining ingredients in a bowl. Toss with pasta, adjust seasonings, and serve.
***
Mac and Jack Salad
Ingredients
1 pound macaroni elbows, rotini or cavatappi pasta
Salt
1 cup frozen corn, defrosted
1 red bell pepper, chopped
1 small red onion, chopped
4 ribs celery, chopped
Black pepper
8-ounce brick Monterey pepper jack cheese, diced
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red)
2 tablespoons chopped cilantro leaves or flat-leaf parsley
Directions
Bring water to a boil, salt it and add pasta.
While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.
Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.Does anyone have a good, cold pasta salad recipe?
I have 2 recipes for you. A traditional type creamy pasta salad, and other yummy pasta salad.
tri colored rotini, boiled and drained. Rinse with cool water and let the noodles cool down.
Chop up some red onions and seperate as well as possible. Mix up 1 itaillian or other vinegarette and 2 parts ranch dressing. Add slice olives, onions, kidney beans, and garbonzo beans to the noodles. Fold in dressing, cover and chill. YUM!!!
-------------------------------------
Orzo Pasta salad:
Orzo pasta salad
Corn
diced roma tomatoes
feta cheese
red onion chopped
italian vinegarette
Mix until it all tastes good and wala, a super delish pasta salad.
You coud use bottled Italian dressing for either of the above recipes, but you could also make up this dressing, wich is oh so much better and use it in place of bottled Itlalian:
Cowboy Vinaigrette:
1 1/2 cups apple cider vinegar
3 tbsp sugar
1/8 cup horseradish
3 cups plus 2 tbsp veggie oil
1/4 cup finely chopped red onion
1/8 cup worcestershire sauce
3/4 tbsp dijon mustard
Place everything but the oil in a food processor, and combine. Slowly add the oil until emulsified. Keep in an air tight container.
Mix with ranch dressing for a creamy vinaigrette for salads or to dip fries in.
I use the tri color pasta, any veggies I want and a really good bottled Italian dressing. Let sit in the fridge a couple hours. I usually add to the noodles, shredded italian blend cheese, broccoli florets, green or red onion, black and green olives, pepperoni, chopped artichoke hearts from a can, and cherry or grape tomatoes.
You can also try the tricolor tortellini instead of regular tricolor pasta. Add peperoni, green/red pepper, onion, black olives, garlic powder, shredded Parmesan cheese, and a zesty Italian dressing. Just add the things you like to any salads you make.
My sister makes the best pasta salad ever. She use the tricolor pasta
and dices her veggies but not so small that they lose their flavor. The dressing is ranch dressing and it is awesome.
She puts cucumber, diced green and red pepper, red onion , celery and black olives.
regular elbow macaroni your favorite meat , cheese and favorite sauce/dressing. like tuna salad noodles, miracle whip, boiled eggs, tuna and sweet pickle juice/ optional.
Do you have a Brooklyn Deli Potato Salad Recipe?
Many (%26gt;30) years ago, my family used to buy potato salad at Otto's Deli in Brooklyn. It was wonderful. Not sweet, no eggs, white and creamy,with onions and with very thinly-sliced potatoes (not square chunks).
I have never been able to reproduce it and would really like a recipe.Do you have a Brooklyn Deli Potato Salad Recipe?
Two hints that may help you. delis have slicers and they use them for alll sorts of things like eggplant, tomatos and potatos. You can hand cut your potatoes into thin slices. Then marinate the potatoes in white or white wine vinegar to which you've added your diced onions , salt and pepper. Allow the potatos to sit in this mixture for awhile before you add your mayo. Don't use Miracle Whip it is sweet. On the East Coast they probably used Hellman's mayo. marinating the onions takes away that sharp sulfuric bite. You are ';cooking'; the onions with the acid from the vinegar. The extra vinegar will cut the sweetness also.
I have never been able to reproduce it and would really like a recipe.Do you have a Brooklyn Deli Potato Salad Recipe?
Two hints that may help you. delis have slicers and they use them for alll sorts of things like eggplant, tomatos and potatos. You can hand cut your potatoes into thin slices. Then marinate the potatoes in white or white wine vinegar to which you've added your diced onions , salt and pepper. Allow the potatos to sit in this mixture for awhile before you add your mayo. Don't use Miracle Whip it is sweet. On the East Coast they probably used Hellman's mayo. marinating the onions takes away that sharp sulfuric bite. You are ';cooking'; the onions with the acid from the vinegar. The extra vinegar will cut the sweetness also.
Does anyone have a good macaroni salad recipe?
I am looking for a good but simple macaroni recipe that will feed at least twelve people. I do not like to take anything that will spoil or ruin outside so what would you suggest that i store it in?Does anyone have a good macaroni salad recipe?
INGREDIENTS (Nutrition)
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
------------------------------
INGREDIENTS (Nutrition)
16 ounces uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
1/2 cup white sugar
1/2 cup white vinegar
salt and pepper to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.Does anyone have a good macaroni salad recipe?
Turkey Macaroni Salad
8 ounces fusilli pasta, uncooked
1 cup mayonnaise
1 cup yogurt
1/4 cup chopped green onions
1 teaspoon salt
1/8 teaspoon ground white pepper
3 cups (1 pound) cubed, cooked turkey
1 cup chopped celery
Cook pasta according to package directions. Drain, rinse with
cold water, and drain again.
In a large bowl, combine mayonnaise, yogurt, onions, salt, and
white pepper. Gently stir in turkey, pasta, and celery.
Cover, and chill until serving time.
you could make a pasta salad instead w/salad dressing instead of mayo it is safer. below are recipes for pasta salad and mac salad.
pasta salad
1 pkg- tricolored spiral pasta
1/2 -chopped red onion
1/2 -chopped red bell pepper
1 can -corn - drained
chopped fresh tomato's
chopped cilantro
garlic powder-to taste
salt/pepper-to taste
cheese fantastico salad dressing or your fav dressing
mix everything together, and chill. best if made night before.
--------------------------------------鈥?br>
macaroni salad
1 pkg salad macaroni (small short tubes)
3 boiled eggs-chopped
2 ribs celery -chopped
1 bunch green onion - chop green part
small can olives
garlic powder
salt/pepper
1-2 tbsp mustard
mayo
mix everything together and add mayo til creamy chill overnight.
put it into a tupperware or plastic container that will fit into your ice chest and keep it chilled until time to serve
EASY MACARONI SALAD
1 pound large macaroni, cooked
1/2 C shredded carrots
1 1/2 C Best Foods or Hellman's mayonnaise
3 stalks green onions, sliced thin
1/2 C whole milk
salt and pepper
Toss all ingredients gently, then place bowl in a bunch of ice or ice packs (top and bottom).
INGREDIENTS (Nutrition)
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
------------------------------
INGREDIENTS (Nutrition)
16 ounces uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
1/2 cup white sugar
1/2 cup white vinegar
salt and pepper to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.Does anyone have a good macaroni salad recipe?
Turkey Macaroni Salad
8 ounces fusilli pasta, uncooked
1 cup mayonnaise
1 cup yogurt
1/4 cup chopped green onions
1 teaspoon salt
1/8 teaspoon ground white pepper
3 cups (1 pound) cubed, cooked turkey
1 cup chopped celery
Cook pasta according to package directions. Drain, rinse with
cold water, and drain again.
In a large bowl, combine mayonnaise, yogurt, onions, salt, and
white pepper. Gently stir in turkey, pasta, and celery.
Cover, and chill until serving time.
you could make a pasta salad instead w/salad dressing instead of mayo it is safer. below are recipes for pasta salad and mac salad.
pasta salad
1 pkg- tricolored spiral pasta
1/2 -chopped red onion
1/2 -chopped red bell pepper
1 can -corn - drained
chopped fresh tomato's
chopped cilantro
garlic powder-to taste
salt/pepper-to taste
cheese fantastico salad dressing or your fav dressing
mix everything together, and chill. best if made night before.
--------------------------------------鈥?br>
macaroni salad
1 pkg salad macaroni (small short tubes)
3 boiled eggs-chopped
2 ribs celery -chopped
1 bunch green onion - chop green part
small can olives
garlic powder
salt/pepper
1-2 tbsp mustard
mayo
mix everything together and add mayo til creamy chill overnight.
put it into a tupperware or plastic container that will fit into your ice chest and keep it chilled until time to serve
EASY MACARONI SALAD
1 pound large macaroni, cooked
1/2 C shredded carrots
1 1/2 C Best Foods or Hellman's mayonnaise
3 stalks green onions, sliced thin
1/2 C whole milk
salt and pepper
Toss all ingredients gently, then place bowl in a bunch of ice or ice packs (top and bottom).
Looking for a good lime jellos salad recipe?
It has ingredients of lime jello,cottage cheese, marshmallows,marachino cherries and cool whip, I don't know if you just add the jello to cottage cheese and mix or if you make the jello according to directions, then mix other ingredients in?Looking for a good lime jellos salad recipe?
You are asking about one of my favorite recipes that we had every thanksgiving.
its super easy and tastes so good.
open the can of crushed pineapple and squeeze as much of the juice out of it as possible , using a strainer is what I do witha spatula to press down on it, or a spoon would also work.
Place your cottage cheese, small curd works best for me, in a bowl
Open the lime jello and pour it into the cottage cheese in powder form.
Mix real well.
Mix in the strained crushed pineapple.
Next add the cherry's, cut up or whole depending on how you want it to look.
Last but not least, add the cool whip to taste.
Top witha bit more cool whip and a few left over cherry's for decoration.
Cool or chill for a bit and enjoy.Looking for a good lime jellos salad recipe?
I would imagine you would have to make the jello and at least let it partially set, then mix the other ingredients in.
My personal favorite for lime jello? shaved carrots! ( I know, it sounds weird, but I grew up eating it)
are you sure youre not talking about watergate salad????
1 pistaschio pudding mix
15oz can of pineapple
small can of marachino cherries
marshmallows
8oz of cool whip
1/2 cup of pecans
1 pkg. lime Jello
1 c. boiling water
1 c. drained pineapple
1 c. fine curd cottage cheese
1 c. mayonnaise or salad dressing
1 c. Pet milk
1/2 c. nuts, chopped
Mix all ingredients together and chill.
1 package (3 oz size) lime-flavored gelatin
1 cup boiling water
1/2 cup 7-up or similar soda
1/2 cup chopped celery
1 can (20 oz size) crushed pineapple, undrained
1/2 cup cottage cheese
1/2 cup miracle whip or good salad dressing
1 jar (6 oz size) maraschino cherries, drained
1 cup chopped pecans, optional
1 cup miniature marshmallows (optional, I don't use in mine)
Directions:
Place the gelatin in a bowl, add the boiling water and stir until dissolved, 1 to 2 minutes, add the 7-up. Drain the pineapple, reserving 1/2 cup of the syrup. Add that syrup to the gelatin. Chill until thickened but not set, about 1 hour.
Fold in the pineapple, cottage cheese, miracle whip, cherries, pecans and marshmallows, celery. Pour into a 5-cup mold. Chill until set, at least 4 hours. Unmold onto a plate.
I like to put the lime jello in the mold first, then I cut the cherries in half and drop them around the mold. THEN I gently fold in all the other ingredients which I have already folded together. When unmolded the cherries are nicely arranged around the top of the mold making it very pretty.
You are asking about one of my favorite recipes that we had every thanksgiving.
its super easy and tastes so good.
open the can of crushed pineapple and squeeze as much of the juice out of it as possible , using a strainer is what I do witha spatula to press down on it, or a spoon would also work.
Place your cottage cheese, small curd works best for me, in a bowl
Open the lime jello and pour it into the cottage cheese in powder form.
Mix real well.
Mix in the strained crushed pineapple.
Next add the cherry's, cut up or whole depending on how you want it to look.
Last but not least, add the cool whip to taste.
Top witha bit more cool whip and a few left over cherry's for decoration.
Cool or chill for a bit and enjoy.Looking for a good lime jellos salad recipe?
I would imagine you would have to make the jello and at least let it partially set, then mix the other ingredients in.
My personal favorite for lime jello? shaved carrots! ( I know, it sounds weird, but I grew up eating it)
are you sure youre not talking about watergate salad????
1 pistaschio pudding mix
15oz can of pineapple
small can of marachino cherries
marshmallows
8oz of cool whip
1/2 cup of pecans
1 pkg. lime Jello
1 c. boiling water
1 c. drained pineapple
1 c. fine curd cottage cheese
1 c. mayonnaise or salad dressing
1 c. Pet milk
1/2 c. nuts, chopped
Mix all ingredients together and chill.
1 package (3 oz size) lime-flavored gelatin
1 cup boiling water
1/2 cup 7-up or similar soda
1/2 cup chopped celery
1 can (20 oz size) crushed pineapple, undrained
1/2 cup cottage cheese
1/2 cup miracle whip or good salad dressing
1 jar (6 oz size) maraschino cherries, drained
1 cup chopped pecans, optional
1 cup miniature marshmallows (optional, I don't use in mine)
Directions:
Place the gelatin in a bowl, add the boiling water and stir until dissolved, 1 to 2 minutes, add the 7-up. Drain the pineapple, reserving 1/2 cup of the syrup. Add that syrup to the gelatin. Chill until thickened but not set, about 1 hour.
Fold in the pineapple, cottage cheese, miracle whip, cherries, pecans and marshmallows, celery. Pour into a 5-cup mold. Chill until set, at least 4 hours. Unmold onto a plate.
I like to put the lime jello in the mold first, then I cut the cherries in half and drop them around the mold. THEN I gently fold in all the other ingredients which I have already folded together. When unmolded the cherries are nicely arranged around the top of the mold making it very pretty.
Does anyone have a simple Macaroni Salad Recipe?
I used to have one from the pasta box,
I know it has onions, and green olives (diced)
Mayo and vinegar,
as for the other ingrediants or what box it was on I am lost,
I will take any recipes thank you.Does anyone have a simple Macaroni Salad Recipe?
This is my Mom's recipe, she was famous for this. Might not be exactly what you were looking for, but this is pretty good!
Macaroni Salad:
6 cups cooked medium size shell macaroni
5 hard boiled eggs, diced
1 cup canned peas
1 cup diced celery
1 cup diced onions
1/4 cup sweet pickle relish
Sauce:
2 cups miracle whip
2 tbs yellow mustard
1 - 2 tbs white vinegar
2 - 4 tbs milk
1 tbs black pepper
2 tsp kosher salt
Cook macaroni according to package directions, al le dente. Drain and chill is ice water to stop cooking.
Mix the sauce. In a large mixing bowl, add macaroni, veggies and pour salad dressing over macaroni. You want a creamy texture with a nice tangy flavor. Add additional miracle whip, milk and vinegar if needed.
You may want to check out this pasta salad recipe as well.
http://www.cooking-is-easy-and-fun.com/P鈥?/a>Does anyone have a simple Macaroni Salad Recipe?
super easy.....
cook your macoroni ( 1 box) shock it with cold water when its done so it does keep cooking and get mushy
add chopped boiled eggs ( about 4)
sweet relish (small jar all or 1/2)
onion chopped ( I use onion salt I don't like onions)
celery or celery salt (dash)
then 1/2 cup miracle whip
small jar of marzeti slaw dressing.......( secret ingredient) :0)
mix all together add alittle sugar to taste......
the slaw dressing makes it creamy and it won't dry out if you are taking it some place then add a little more slaw dressing before you serve it so it stays creamy not dry ....
I boil macaroni to done and drain. While still warm, mix in enough mayo to make it moist but not too runny, and stir in some grated onion, chopped green (and black) olives, and finely diced celery and carrot. At this point, you can stop and chill to help the flavors meld. However, I like to add finely diced turnip and zucchini and sometimes I add a meat, like chicken.
I hope this helps!
Make Macaroni according to the package directions. Cool under cold running water.
In the meantime chop celery, onions, green olives, and red pepper.
Mix together in a bowl with Mayonnaise or Miracle Whip. Salt and Pepper, few dashes of Worchestshire Sauce, and mix well.
You could add Canned Chicken or Tuna if you would like as well.whiteheads
I know it has onions, and green olives (diced)
Mayo and vinegar,
as for the other ingrediants or what box it was on I am lost,
I will take any recipes thank you.Does anyone have a simple Macaroni Salad Recipe?
This is my Mom's recipe, she was famous for this. Might not be exactly what you were looking for, but this is pretty good!
Macaroni Salad:
6 cups cooked medium size shell macaroni
5 hard boiled eggs, diced
1 cup canned peas
1 cup diced celery
1 cup diced onions
1/4 cup sweet pickle relish
Sauce:
2 cups miracle whip
2 tbs yellow mustard
1 - 2 tbs white vinegar
2 - 4 tbs milk
1 tbs black pepper
2 tsp kosher salt
Cook macaroni according to package directions, al le dente. Drain and chill is ice water to stop cooking.
Mix the sauce. In a large mixing bowl, add macaroni, veggies and pour salad dressing over macaroni. You want a creamy texture with a nice tangy flavor. Add additional miracle whip, milk and vinegar if needed.
You may want to check out this pasta salad recipe as well.
http://www.cooking-is-easy-and-fun.com/P鈥?/a>Does anyone have a simple Macaroni Salad Recipe?
super easy.....
cook your macoroni ( 1 box) shock it with cold water when its done so it does keep cooking and get mushy
add chopped boiled eggs ( about 4)
sweet relish (small jar all or 1/2)
onion chopped ( I use onion salt I don't like onions)
celery or celery salt (dash)
then 1/2 cup miracle whip
small jar of marzeti slaw dressing.......( secret ingredient) :0)
mix all together add alittle sugar to taste......
the slaw dressing makes it creamy and it won't dry out if you are taking it some place then add a little more slaw dressing before you serve it so it stays creamy not dry ....
I boil macaroni to done and drain. While still warm, mix in enough mayo to make it moist but not too runny, and stir in some grated onion, chopped green (and black) olives, and finely diced celery and carrot. At this point, you can stop and chill to help the flavors meld. However, I like to add finely diced turnip and zucchini and sometimes I add a meat, like chicken.
I hope this helps!
Make Macaroni according to the package directions. Cool under cold running water.
In the meantime chop celery, onions, green olives, and red pepper.
Mix together in a bowl with Mayonnaise or Miracle Whip. Salt and Pepper, few dashes of Worchestshire Sauce, and mix well.
You could add Canned Chicken or Tuna if you would like as well.
What is a really great tuna salad recipe?
Looking for new recipe- using canned tuna. I don't like eggs in the tuna salad, fyi. Thanks so much for your help!What is a really great tuna salad recipe?
VeganWhat is a really great tuna salad recipe?
Asian Spicy Tuna Salad
1 (6 ounce) can solid white tuna packed in water, drained
1 teaspoon grated fresh ginger root
1/2 teaspoon diced green chile pepper
3 tablespoons finely chopped onion
1/4 teaspoon curry powder (optional)
1/4 cup mayonnaise
1/2 teaspoon fresh lemon juice
With a fork, flake tuna into a small bowl.
Mix in ginger, pepper, chopped onion,
curry powder, mayonnaise, and lemon juice
Best Ever Tuna Salad
12 ounces, tuna fish
1 can (6-ounce) can crabmeat, shredded
1 cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
1/2 teaspoon dried dill weed
1/8 teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
1 cup finely chopped onion
In a mixing bowl, combine tuna, crabmeat,
mayonnaise, sour cream and mustard.
Stir in , dill weed, lemon pepper, dill
and sweet relish and chopped onion.
Mix thoroughly.
Gingered Tuna Salad
You'll need:
1 12 oz can tuna fish in water
2 tsp Curry powder
1 TB Olive oil
1/4 c Minced red onion (1/2 small onion)
3 TB Crystallized ginger chunks
1/3 to 1/2 c Mayonnaise (1/2 cup will make it more moist, but 1/3 cup will have fewer calories and fat)
1 TB Rice vinegar (or 1 tsp white vinegar and 2 tsp water)
1 tsp prepared Dijon-style mustard
1/4 cup Chopped pecans
1/4 tsp Salt
Drain the tuna and set aside. In a small saucepan over low heat, saute curry powder in olive oil for five minutes, stirring every so often.
While curry powder is cooking, mince the red onion. Chop the crystallized ginger into small pieces, about the size of the minced onion.
In another bowl, whisk to combine mayonnaise, rice vinegar, and Dijon-style mustard.
Add cooked curry powder mixture (make sure to scrape it all), crystallized ginger, onion, chopped pecans, salt and dash of cayenne pepper. Whisk again.
Gently fold mixture into the tuna, until well blended, and the fish is coated with dressing.
To serve,
line 4 plates with a cup or so of chopped lettuce, top with tuna salad and ring with rounds of crusty bread, quartered cherry tomatoes, and baby carrots, if desired.
(Or use what you have on hand, which is what I did.)
Tuna Salad
Ingredients:
3 eggs, hard-boiled and chopped
2 Tablespoons dill relish
2 Tablespoons mayonnaise
1 teaspoon Louisiana hot sauce
2 teaspoons Dijon mustard
1 6 1/2 oz can tuna, drained
Directions:
1. Combine eggs and dill relish.
2. Add the rest of the ingredients except tuna, and mix well.
3. Add tuna. If the mixture is dry, add some more mayonnaise.
I got this recipe from http://ezinearticles.com/
4 (6 oz.) cans tuna, drained
1 lemon, juiced (optional)
2 cups mayonnaise
4 stalks celery, diced
1/2 cup sweet pickle relish
Salt and pepper to taste
Directions
In a bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. Mix together well and refrigerate until ready to serve.
=%26gt; Tuna Salad Recipe: Gourmet Tuna Salad
Here's a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.
1 (7 oz.) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
Directions
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Add in the curry powder, parsley, dill weed and garlic powder.
Mix well and serve with crackers or as a sandwich.
=%26gt; Low Fat Tuna Salad: Fabulous Bean Tuna Salad
You can do a lot more with tuna salad than make sandwiches. This healthy recipe features albacore tuna, fresh green beans, Northern beans, black olives and hard boiled eggs.
3/4 pound green beans, trimmed and snapped in half
1 (12 oz.) can solid white albacore tuna, drained
1 (16 oz.) can Great Northern beans, drained and rinsed
1 (2.25 oz.) can sliced black olives, drained
1/4 medium red onion, thinly sliced
1 teaspoon dried oregano
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon finely grated lemon zest
Salt and pepper to taste
4 large hard cooked eggs, peeled and quartered
Directions
Place green beans, 1/3 cup water and a large pinch of salt into a medium skillet. Cover, turn heat on high and bring water to a boil.
Once the beans start to steam, set the timer and cook until tender and crisp (about 5 minutes. Note: do not let the skillet run dry). Immediately dump the beans into a lipped cookie sheet that is lined with paper towels. Let cool.
In a bowl, combine the tuna, olives and onion.
In another bowl, whisk together the oregano, oil, lemon juice and zest. Pour over the tuna mixture; gently stirring. Add salt and pepper to taste. Arrange a portion of the tuna salad, green beans and hard cooked eggs onto 4 plates.
Mmmm . . . homemade bread bakes in the oven while you toss a healthy green salad with homemade dressing, and that soup sure smells good too. Get your free recipes here =%26gt; http://www.best-salad-recipes.com
you will need the following:
2 cans white albacore tuna - drain water
2 stalks celery- finely chopped
1/4 to 1/2 c. grated carrots
1 or 2 Tablespoons chopped red onion
mayo 2 or 3 tablespoons - give or take depending how much you like
1 head of lettuce washed dried and torn in pieces
Red Wine Vinegar
Mix all ingredients thoroughly except for the lettuce and vinegar.
Take lettuce and put in individual bowls or on plates. Next place a scoop of tuna mixture on top of lettuce and sprinkle a small amount of vinegar on top.
Serve with crackers or fresh french bread
Serves about 4 to 5 people
YUMMY TUNA SALAD
2 cans of Chicken of the Sea white albacore tuna
1 tablespoon sweet relish
2 tablespoon Kraft Real Mayonnaise
honey mustard, to taste
Drain cans of tuna well.
In a bowl, combine well with mayonnaise, relish, honey mustard.
Chill or serve immediately.
Makes 4 sandwiches.
I always added lots of mayo (except I used a substitute called Vegenaise from a health food store, shock of all shocks it's not bad when mixed with stuff). :)
Then add a bit of salt, a bit more pepper, and some garlic powder.
Chop up celery and onions and mix everything today.... voila - delicious plain, in a sandwich, or on crackers. :)
It was always such a hit, I had to make extra in order to have enough for me! :D
1 can tuna drained 1/4 cup crushed almonds 1 heaping Tablespoon sweet relish 1/2 celery stalk chopped chopped onions %26amp; green bell peppers salt black pepper garlic powder onion powder italian seasoning %26amp; soul food seasoning mix well then add 1 %26amp; 1/2 to 2 Tbs mayonaise mix until all in blended take 2 pieces of bread top each bread slice w/ lettuce %26amp; tomato %26amp; spread the tuna mixture in between then enjoy.
I'M NOT REALLY SURE ABOUT IF THEY R GOOD OR NOT...BUT TRY SOME WEBSITES LIKE THESE
http://allrecipes.com/Recipe/Barbies-Tun鈥?/a>
http://www.cooks.com/rec/search/0,1-0,tu鈥?/a>
http://www.cdkitchen.com/recipes/cat/668鈥?/a>
I love to mix the tuna with lettuce, tomato, red apple, peas, pear and raisins. I use a light vinagrete with garlic, lime juice and a little bit of splenda. Super healthy super nice.
my mom makes this for me all the time tuna, mayo, chopped onions green pepper, little bit of pepper not to much heat it up and make it there you go stop by an answer this
Check out allrecipes.com!
It has community recipes that are great! Just type in tuna salad and there is bound to be the recipe you are looking for among the dozens available.
Happy Cooking!
Tuna and Lentil Salad, served with other salad stuff or on it's own in a pitta bread.
tuna, mayo, chopped onions. Mix.
tuna sandwich
I put in tuna, mayo, celery and red onion
and a dash of salt and pepper.
yum!
Start with tuna.....
I love tune salad :)
VeganWhat is a really great tuna salad recipe?
Asian Spicy Tuna Salad
1 (6 ounce) can solid white tuna packed in water, drained
1 teaspoon grated fresh ginger root
1/2 teaspoon diced green chile pepper
3 tablespoons finely chopped onion
1/4 teaspoon curry powder (optional)
1/4 cup mayonnaise
1/2 teaspoon fresh lemon juice
With a fork, flake tuna into a small bowl.
Mix in ginger, pepper, chopped onion,
curry powder, mayonnaise, and lemon juice
Best Ever Tuna Salad
12 ounces, tuna fish
1 can (6-ounce) can crabmeat, shredded
1 cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
1/2 teaspoon dried dill weed
1/8 teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
1 cup finely chopped onion
In a mixing bowl, combine tuna, crabmeat,
mayonnaise, sour cream and mustard.
Stir in , dill weed, lemon pepper, dill
and sweet relish and chopped onion.
Mix thoroughly.
Gingered Tuna Salad
You'll need:
1 12 oz can tuna fish in water
2 tsp Curry powder
1 TB Olive oil
1/4 c Minced red onion (1/2 small onion)
3 TB Crystallized ginger chunks
1/3 to 1/2 c Mayonnaise (1/2 cup will make it more moist, but 1/3 cup will have fewer calories and fat)
1 TB Rice vinegar (or 1 tsp white vinegar and 2 tsp water)
1 tsp prepared Dijon-style mustard
1/4 cup Chopped pecans
1/4 tsp Salt
Drain the tuna and set aside. In a small saucepan over low heat, saute curry powder in olive oil for five minutes, stirring every so often.
While curry powder is cooking, mince the red onion. Chop the crystallized ginger into small pieces, about the size of the minced onion.
In another bowl, whisk to combine mayonnaise, rice vinegar, and Dijon-style mustard.
Add cooked curry powder mixture (make sure to scrape it all), crystallized ginger, onion, chopped pecans, salt and dash of cayenne pepper. Whisk again.
Gently fold mixture into the tuna, until well blended, and the fish is coated with dressing.
To serve,
line 4 plates with a cup or so of chopped lettuce, top with tuna salad and ring with rounds of crusty bread, quartered cherry tomatoes, and baby carrots, if desired.
(Or use what you have on hand, which is what I did.)
Tuna Salad
Ingredients:
3 eggs, hard-boiled and chopped
2 Tablespoons dill relish
2 Tablespoons mayonnaise
1 teaspoon Louisiana hot sauce
2 teaspoons Dijon mustard
1 6 1/2 oz can tuna, drained
Directions:
1. Combine eggs and dill relish.
2. Add the rest of the ingredients except tuna, and mix well.
3. Add tuna. If the mixture is dry, add some more mayonnaise.
I got this recipe from http://ezinearticles.com/
4 (6 oz.) cans tuna, drained
1 lemon, juiced (optional)
2 cups mayonnaise
4 stalks celery, diced
1/2 cup sweet pickle relish
Salt and pepper to taste
Directions
In a bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. Mix together well and refrigerate until ready to serve.
=%26gt; Tuna Salad Recipe: Gourmet Tuna Salad
Here's a restaurant quality tuna recipe that is absolutely delicious for tuna salad sandwiches.
1 (7 oz.) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
Directions
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Add in the curry powder, parsley, dill weed and garlic powder.
Mix well and serve with crackers or as a sandwich.
=%26gt; Low Fat Tuna Salad: Fabulous Bean Tuna Salad
You can do a lot more with tuna salad than make sandwiches. This healthy recipe features albacore tuna, fresh green beans, Northern beans, black olives and hard boiled eggs.
3/4 pound green beans, trimmed and snapped in half
1 (12 oz.) can solid white albacore tuna, drained
1 (16 oz.) can Great Northern beans, drained and rinsed
1 (2.25 oz.) can sliced black olives, drained
1/4 medium red onion, thinly sliced
1 teaspoon dried oregano
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon finely grated lemon zest
Salt and pepper to taste
4 large hard cooked eggs, peeled and quartered
Directions
Place green beans, 1/3 cup water and a large pinch of salt into a medium skillet. Cover, turn heat on high and bring water to a boil.
Once the beans start to steam, set the timer and cook until tender and crisp (about 5 minutes. Note: do not let the skillet run dry). Immediately dump the beans into a lipped cookie sheet that is lined with paper towels. Let cool.
In a bowl, combine the tuna, olives and onion.
In another bowl, whisk together the oregano, oil, lemon juice and zest. Pour over the tuna mixture; gently stirring. Add salt and pepper to taste. Arrange a portion of the tuna salad, green beans and hard cooked eggs onto 4 plates.
Mmmm . . . homemade bread bakes in the oven while you toss a healthy green salad with homemade dressing, and that soup sure smells good too. Get your free recipes here =%26gt; http://www.best-salad-recipes.com
you will need the following:
2 cans white albacore tuna - drain water
2 stalks celery- finely chopped
1/4 to 1/2 c. grated carrots
1 or 2 Tablespoons chopped red onion
mayo 2 or 3 tablespoons - give or take depending how much you like
1 head of lettuce washed dried and torn in pieces
Red Wine Vinegar
Mix all ingredients thoroughly except for the lettuce and vinegar.
Take lettuce and put in individual bowls or on plates. Next place a scoop of tuna mixture on top of lettuce and sprinkle a small amount of vinegar on top.
Serve with crackers or fresh french bread
Serves about 4 to 5 people
YUMMY TUNA SALAD
2 cans of Chicken of the Sea white albacore tuna
1 tablespoon sweet relish
2 tablespoon Kraft Real Mayonnaise
honey mustard, to taste
Drain cans of tuna well.
In a bowl, combine well with mayonnaise, relish, honey mustard.
Chill or serve immediately.
Makes 4 sandwiches.
I always added lots of mayo (except I used a substitute called Vegenaise from a health food store, shock of all shocks it's not bad when mixed with stuff). :)
Then add a bit of salt, a bit more pepper, and some garlic powder.
Chop up celery and onions and mix everything today.... voila - delicious plain, in a sandwich, or on crackers. :)
It was always such a hit, I had to make extra in order to have enough for me! :D
1 can tuna drained 1/4 cup crushed almonds 1 heaping Tablespoon sweet relish 1/2 celery stalk chopped chopped onions %26amp; green bell peppers salt black pepper garlic powder onion powder italian seasoning %26amp; soul food seasoning mix well then add 1 %26amp; 1/2 to 2 Tbs mayonaise mix until all in blended take 2 pieces of bread top each bread slice w/ lettuce %26amp; tomato %26amp; spread the tuna mixture in between then enjoy.
I'M NOT REALLY SURE ABOUT IF THEY R GOOD OR NOT...BUT TRY SOME WEBSITES LIKE THESE
http://allrecipes.com/Recipe/Barbies-Tun鈥?/a>
http://www.cooks.com/rec/search/0,1-0,tu鈥?/a>
http://www.cdkitchen.com/recipes/cat/668鈥?/a>
I love to mix the tuna with lettuce, tomato, red apple, peas, pear and raisins. I use a light vinagrete with garlic, lime juice and a little bit of splenda. Super healthy super nice.
my mom makes this for me all the time tuna, mayo, chopped onions green pepper, little bit of pepper not to much heat it up and make it there you go stop by an answer this
Check out allrecipes.com!
It has community recipes that are great! Just type in tuna salad and there is bound to be the recipe you are looking for among the dozens available.
Happy Cooking!
Tuna and Lentil Salad, served with other salad stuff or on it's own in a pitta bread.
tuna, mayo, chopped onions. Mix.
tuna sandwich
I put in tuna, mayo, celery and red onion
and a dash of salt and pepper.
yum!
Start with tuna.....
I love tune salad :)
Hi there I am looking for a good homemade potato salad recipe ~?
Duz anyone out there have a really good homemade potato salad recipe...? I would love to start trying to make sum for family get togethers in the summer! =) thanks~Hi there I am looking for a good homemade potato salad recipe ~?
My Grandmother used to make wonderful potato salad..her's was the old Southern ';white'; potato salad...one of the things she taught me was to cut my potato's up and lay them out flat on a baking sheet and sprinkle them GOOD with vinegar...then sprinkle them lightly with salt and then a very light sprinkle of celery seed so that the flavor could infuse into the potato. Her recipe was not specific in terms of measurement (as most old family recipes were) Her recipe was fairly straight forward but it was the above technique that made it extra good...she used the usual ingredients..boiled eggs, celery, mayonnaise (Duke's if you have access to it) A dash of extra vinegar. Never any mustard. It was simple and delicious. Sometimes she was exasperated because whenever there was a gathering..her potato salad was always requested and she remarked she might like to prepare something else. (almost forgot the onions!!! if Spring onions are available they are good)Hi there I am looking for a good homemade potato salad recipe ~?
Ingredients
450g/1lb small new potatoes, washed
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp caster sugar
2 tbsp chopped fresh chives
Salt and pepper
Method
1. Boil the potatoes until tender and drain.
2. Put the oil, vinegar and sugar into a jar with some salt and pepper, put the lid on and shake well.
3. Pour over the hot potatoes and stir in the chopped chives.
4. Serve hot or cold
Potato salad had to be my favourite type of salad! This recipe is the same one my mum uses and I have never had just one serving when she makes it. We always have it for picnics in the summer.
Ingredients
2 tbsp walnut pieces (optional)
1 tbsp tarragon or cider vinegar
2 tsp Dijon mustard
2 tbsp olive oil
2 tbsp walnut oil
1 tsp honey
flaked sea salt and freshly ground black pepper
900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed
1 tbsp chopped fresh tarragon leaves
1 large shallot, finely chopped
2 tbsp chopped cornichons or gherkins (optional)
Method
1. If you're using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.
2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.
3. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.
4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.
hope u like it--x
3 or 4 mid sized Russet potatoes
4 Tbsp juice from Kosher dill pickles
3 Tbsp finely chopped dill pickles
1/4 cup chopped parsley
1/2 cup chopped red onion
2 stalks celery, chopped
1 or 2 chopped scallions
1-2 hard boiled eggs, chopped (optional)
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper to taste
1 Bring a pot of water to boil. Add the potatoes (skins on). Simmer for 20 minutes. Remove from pot. Let cool enough to handle, but still warm. Remove skins. Cut potatoes into inch sized cubes.
2 Put potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and (optional) hard boiled egg.
3 In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.
500g new potatoes boiled until tender and then halved
180ml mayonaise
1 red onion diced
1 bunch flat leaf parsley chopped coarsely
2 teaspoons black mustard seeds
1/2 teaspoon turmeric
salt and pepper to taste
While the potatoes are draining combine the other ingredients in a mixing bowl then add the still warm potatoes and fold together.
They will drink up the dressing and make a great potato salad.
no but u should get a cookbook
just toss thin sliced boiled potatoes along with chopped up walnuts, chopped olives, chopped jalapeno peppers and chopped cucumber...and dress them in mayo, vinegar, cayenne, a little honey, salt n pepper....lay all of it on a bed of lettuce soaked in sweet lemon juice....and chill....
at home mom also adds hard boiled eggs, de-shelled and mashed with the back of a fork and a little bit of mustard (Dijon would be best, but then any would do).....my bro loves it...
oh and...you could also add seasoned shrimps or shredded chicken in it too....
Flo's Potato Salad
3 pound new potatoes, quartered, cooked until tender and cooled
1 cup mayonnaise
1/4 cup Creole or whole grain mustard
3 tablespoons fresh lemon juice
Hot Sauce
Salt
Freshly ground black pepper
3/4 cup finely chopped red onions
1 tablespoon chopped garlic
6 large hard-boiled eggs, sliced
1/2 pound cooked crispy bacon, chopped
1/4 cup chopped green onions, green part only
For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well.
My Grandmother used to make wonderful potato salad..her's was the old Southern ';white'; potato salad...one of the things she taught me was to cut my potato's up and lay them out flat on a baking sheet and sprinkle them GOOD with vinegar...then sprinkle them lightly with salt and then a very light sprinkle of celery seed so that the flavor could infuse into the potato. Her recipe was not specific in terms of measurement (as most old family recipes were) Her recipe was fairly straight forward but it was the above technique that made it extra good...she used the usual ingredients..boiled eggs, celery, mayonnaise (Duke's if you have access to it) A dash of extra vinegar. Never any mustard. It was simple and delicious. Sometimes she was exasperated because whenever there was a gathering..her potato salad was always requested and she remarked she might like to prepare something else. (almost forgot the onions!!! if Spring onions are available they are good)Hi there I am looking for a good homemade potato salad recipe ~?
Ingredients
450g/1lb small new potatoes, washed
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp caster sugar
2 tbsp chopped fresh chives
Salt and pepper
Method
1. Boil the potatoes until tender and drain.
2. Put the oil, vinegar and sugar into a jar with some salt and pepper, put the lid on and shake well.
3. Pour over the hot potatoes and stir in the chopped chives.
4. Serve hot or cold
Potato salad had to be my favourite type of salad! This recipe is the same one my mum uses and I have never had just one serving when she makes it. We always have it for picnics in the summer.
Ingredients
2 tbsp walnut pieces (optional)
1 tbsp tarragon or cider vinegar
2 tsp Dijon mustard
2 tbsp olive oil
2 tbsp walnut oil
1 tsp honey
flaked sea salt and freshly ground black pepper
900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed
1 tbsp chopped fresh tarragon leaves
1 large shallot, finely chopped
2 tbsp chopped cornichons or gherkins (optional)
Method
1. If you're using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.
2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.
3. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.
4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.
hope u like it--x
3 or 4 mid sized Russet potatoes
4 Tbsp juice from Kosher dill pickles
3 Tbsp finely chopped dill pickles
1/4 cup chopped parsley
1/2 cup chopped red onion
2 stalks celery, chopped
1 or 2 chopped scallions
1-2 hard boiled eggs, chopped (optional)
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper to taste
1 Bring a pot of water to boil. Add the potatoes (skins on). Simmer for 20 minutes. Remove from pot. Let cool enough to handle, but still warm. Remove skins. Cut potatoes into inch sized cubes.
2 Put potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and (optional) hard boiled egg.
3 In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.
500g new potatoes boiled until tender and then halved
180ml mayonaise
1 red onion diced
1 bunch flat leaf parsley chopped coarsely
2 teaspoons black mustard seeds
1/2 teaspoon turmeric
salt and pepper to taste
While the potatoes are draining combine the other ingredients in a mixing bowl then add the still warm potatoes and fold together.
They will drink up the dressing and make a great potato salad.
no but u should get a cookbook
just toss thin sliced boiled potatoes along with chopped up walnuts, chopped olives, chopped jalapeno peppers and chopped cucumber...and dress them in mayo, vinegar, cayenne, a little honey, salt n pepper....lay all of it on a bed of lettuce soaked in sweet lemon juice....and chill....
at home mom also adds hard boiled eggs, de-shelled and mashed with the back of a fork and a little bit of mustard (Dijon would be best, but then any would do).....my bro loves it...
oh and...you could also add seasoned shrimps or shredded chicken in it too....
Flo's Potato Salad
3 pound new potatoes, quartered, cooked until tender and cooled
1 cup mayonnaise
1/4 cup Creole or whole grain mustard
3 tablespoons fresh lemon juice
Hot Sauce
Salt
Freshly ground black pepper
3/4 cup finely chopped red onions
1 tablespoon chopped garlic
6 large hard-boiled eggs, sliced
1/2 pound cooked crispy bacon, chopped
1/4 cup chopped green onions, green part only
For the Salad: In a large mixing bowl, combine the potatoes, mayonnaise, mustard, and lemon juice. Season with hot sauce, salt and pepper. Mix thoroughly. Add the onions and garlic. Mix thoroughly. Fold in the eggs, bacon and green onions. Mix well.
Good, Fresh Salad Recipes?
What are some ways to make a good, fresh salad? I want to add variety, and hopefully find something the kids will like and eat.Good, Fresh Salad Recipes?
My kids went from ';no greens'; to big salad eaters and here are a few tips you might want to consider.
1 - Let them help pick out new toppings at the store. Nuts, berries, unusual fruits, and new veggies will catch their interest. It's also easier to get them to try it if THEY picked it out. ';Make your own'; makes salad more fun.
2 - Get the dressing. Kids love to dip. Let them taste a whole bunch of dressings, and then put their favorite on the side. A boring piece of raw broccoli is another matter if there's a ginger sauce to dip in.
3 - Don't hesitate to appeal to their sweet side. A couple of candied walnuts or dried apricots can add a lot of flavor %26amp; nutrition to a salad, plus appeal to the sugar taste, all while being OK in calories if used sparingly.
A few combinations that always work at our house:
Caprese Salad - Take the traditional flavors of tomato, mozzarella, and basil and add it to any salad. Pine nuts or croutons give crunch.
Summer Salad - Romaine %26amp; spinach, fresh berries, cucumbers, a little butterkase cheese, and raspberry vinagrette
Rabbit Salad - lettuce, grapes, carrot %26amp; celery ';strings';, sunflower seeds
Melon Salad - lettuce, proscuitto, melon, bell peppers, and onions.
My kids went from ';no greens'; to big salad eaters and here are a few tips you might want to consider.
1 - Let them help pick out new toppings at the store. Nuts, berries, unusual fruits, and new veggies will catch their interest. It's also easier to get them to try it if THEY picked it out. ';Make your own'; makes salad more fun.
2 - Get the dressing. Kids love to dip. Let them taste a whole bunch of dressings, and then put their favorite on the side. A boring piece of raw broccoli is another matter if there's a ginger sauce to dip in.
3 - Don't hesitate to appeal to their sweet side. A couple of candied walnuts or dried apricots can add a lot of flavor %26amp; nutrition to a salad, plus appeal to the sugar taste, all while being OK in calories if used sparingly.
A few combinations that always work at our house:
Caprese Salad - Take the traditional flavors of tomato, mozzarella, and basil and add it to any salad. Pine nuts or croutons give crunch.
Summer Salad - Romaine %26amp; spinach, fresh berries, cucumbers, a little butterkase cheese, and raspberry vinagrette
Rabbit Salad - lettuce, grapes, carrot %26amp; celery ';strings';, sunflower seeds
Melon Salad - lettuce, proscuitto, melon, bell peppers, and onions.
Any simple salad recipes?
i am a very fussy eater and i dont really eat salad, but i need to be healthy so does anyone know any simple receipes, i dont like mustard, or olives! i dont like tomatoes and cucumber but i quess if i chopped them up into tiny pieces i could maybe eat itAny simple salad recipes?
Chicken %26amp; Fruit Salad
Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad. Use your favorite summer fruit in place of the melon if you wish.
Makes 4 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Easy
1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored vinegar
4 teaspoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast (see Tip)
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted (see Tip)
1/4 cup crumbled feta cheese
http://www.webmd.com/food-recipes/featur鈥?/a>
READ 6 MOREAny simple salad recipes?
STEAK SALAD
Round steak
Garlic
1/4 c. soy sauce
2 tbsp. salad oil
Lettuce
Cauliflower
Broccoli
Carro ts
Celery
Hard boiled eggs
Croutons
Grated cheese
Cut steak into very thin bite size pieces. Crush garlic into 1/4 cup soy sauce and salad oil. Add meat and marinate for 1 or more hours. Make the salad and set aside. Stir fry the steak in a wok or heavy skillet. Add to salad and top with your favorite salad dressing.
This recipe is also good when chicken is used.
BERGHOFF STEAK SALAD
18 frilly outer leaves, Iceberg lettuce
1 1/2 lbs. torn Iceberg lettuce
1 c. mayonnaise
1 c. tartar sauce
1 tsp. prepared mustard
1 tsp. sugar
1 tsp. lemon juice
1 1/2 fl. oz. Rhine wine
1 1/2 oz. spinach, cooked %26amp; chopped
2 egg yolks
Salt to taste
Pepper to taste
1 lb. New York strip, Club Sirloin or Ranch Sirloin steaks
18 endive leaves
18 watercress sprigs
12 thin slices avocado
12 tomato wedges
Core, rinse and thoroughly drain lettuce. Reserve outer leaves; tear remaining lettuce. Chill in air tight container to crisp. Thoroughly mix next 8 ingredients for dressing; reserve. Salt and pepper meat; grill to medium rare. Cool for 1 to 2 minutes. For each salad, line salad plate with outer iceberg lettuce leaves. Top each with 2 cups torn lettuce and 3 endive leaves. Top with meat. Complete each salad with 2 avocado slices, 2 tomato wedges and 3 watercress sprigs. Add dressing when ready to serve. Yield: 6 salads.
JAPANESE STEAK SALAD
1 lb. well-trimmed beef top sirloin steak, cut 1 inch thick
3 c. sliced napa cabbage
3 c. romaine lettuce, cut 1/4 inch
1/2 c. thin diagonally sliced carrots
1/2 c. thin sliced cucumber
1/2 c. thin sliced radishes
1 c. cooked rice
24 pea pods, blanched
Sesame Marinade and Dressing (recipe follows)
Prepare Sesame Marinade and Dressing. Place beef top sirloin steak in plastic bag; add reserved marinade, turning to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. Remove from marinade; place on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 14 to 16 minutes to doneness desired (rare to medium-rare), turning once. Let stand 5 minutes. Carve steak into thin slices.
Meanwhile, combine napa cabbage, romaine, carrots and radishes; place an equal amount of each on 4 individual plates. Arrange an equal number of cucumber slices in circle at top of salad greens on each plate. Mound 1/4 cup rice on each cucumber circle. Fan pea pods around both sides of rice. Arrange steak slices as spokes on salad greens, radiating down from rice. Serve dressing with salad. Makes 4 servings.
SESAME MARINADE AND DRESSING:
3 tbsp. dry sherry
3 tbsp. light soy sauce
3 tbsp. rice wine vinegar
2 tbsp. hoisin sauce
1/2 tsp. grated fresh ginger
1/4 c. water
2 tbsp. chopped green onion
1 tbsp. sugar
1 tbsp. Oriental dark roasted sesame oil
Combine dry sherry, soy sauce, vinegar, hoisin sauce and ginger; mix well. Divide mixture in half; reserve half for steak marinade. To prepare dressing, combine remaining mixture with water, green onion, sugar and oil; mix well. Yield: 1/3 cup marinade; 3/4 cup dressing.
As an alternate suggestion, there are health benefits to cooked veggies as well-just don't drown them in butter or fatty sauces.
Try leaf lettuce as opposed to iceberg-so much more nutrition and texture! After that add any and all veggies that DO appeal to you-broccoli, cauliflower, carrots, beets, celery, onion, bell pepper, any ones you do like. Cheese is OK, but if you overdo it there goes your healthy salad-too much fat. Same with bacon bits, croutons, sunflower seeds, etc.
Find a dressing you really like-it can be anything. The key is again, moderation.
Check out Seth B's question a few minutes after yours-he has a good salad you may like.
yup cheese is fine in a salad i like to take grilled seasoned chciken breast and throw it on chopped up lettuce with cherry tomatoes onions olives cheddar cheese shredded just a ounce or two and cucumbers and if you like dressing such as balsamic vinergrette or italian or anything u like even feta cheese or cottage cheese is nice
you can put any thing in a salad just make sure u watch for calories and fat because u can over do it if u don't choose natural ingredients and fat free toppings
my own carrot salad
Goossy salad
what do you need?
1/2 water
4 cups of vinegar
7 pieces of carrot
how do i make goossy salad?
* this is only short but i can't share you need to call at (931-70-48)
Lettuce
Capsicum
Cherry Tomatoes
Cheese
Carrot
Just chop up as much as you want, put in a bowl and pour on some salad dressing!
Couldn't be simpler!
Lettice, red onions, various cheeses, turkey, peppers, basalmic vinagrette.
Search for Fattoush its lebanese, yummy, and i guess its easy
so search for its recipe
Lettuce. Simple.
lettuce, carrot and capicum with some sald dressing and viola!
Chicken %26amp; Fruit Salad
Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad. Use your favorite summer fruit in place of the melon if you wish.
Makes 4 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Easy
1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored vinegar
4 teaspoons sugar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast (see Tip)
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted (see Tip)
1/4 cup crumbled feta cheese
http://www.webmd.com/food-recipes/featur鈥?/a>
READ 6 MOREAny simple salad recipes?
STEAK SALAD
Round steak
Garlic
1/4 c. soy sauce
2 tbsp. salad oil
Lettuce
Cauliflower
Broccoli
Carro ts
Celery
Hard boiled eggs
Croutons
Grated cheese
Cut steak into very thin bite size pieces. Crush garlic into 1/4 cup soy sauce and salad oil. Add meat and marinate for 1 or more hours. Make the salad and set aside. Stir fry the steak in a wok or heavy skillet. Add to salad and top with your favorite salad dressing.
This recipe is also good when chicken is used.
BERGHOFF STEAK SALAD
18 frilly outer leaves, Iceberg lettuce
1 1/2 lbs. torn Iceberg lettuce
1 c. mayonnaise
1 c. tartar sauce
1 tsp. prepared mustard
1 tsp. sugar
1 tsp. lemon juice
1 1/2 fl. oz. Rhine wine
1 1/2 oz. spinach, cooked %26amp; chopped
2 egg yolks
Salt to taste
Pepper to taste
1 lb. New York strip, Club Sirloin or Ranch Sirloin steaks
18 endive leaves
18 watercress sprigs
12 thin slices avocado
12 tomato wedges
Core, rinse and thoroughly drain lettuce. Reserve outer leaves; tear remaining lettuce. Chill in air tight container to crisp. Thoroughly mix next 8 ingredients for dressing; reserve. Salt and pepper meat; grill to medium rare. Cool for 1 to 2 minutes. For each salad, line salad plate with outer iceberg lettuce leaves. Top each with 2 cups torn lettuce and 3 endive leaves. Top with meat. Complete each salad with 2 avocado slices, 2 tomato wedges and 3 watercress sprigs. Add dressing when ready to serve. Yield: 6 salads.
JAPANESE STEAK SALAD
1 lb. well-trimmed beef top sirloin steak, cut 1 inch thick
3 c. sliced napa cabbage
3 c. romaine lettuce, cut 1/4 inch
1/2 c. thin diagonally sliced carrots
1/2 c. thin sliced cucumber
1/2 c. thin sliced radishes
1 c. cooked rice
24 pea pods, blanched
Sesame Marinade and Dressing (recipe follows)
Prepare Sesame Marinade and Dressing. Place beef top sirloin steak in plastic bag; add reserved marinade, turning to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. Remove from marinade; place on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 14 to 16 minutes to doneness desired (rare to medium-rare), turning once. Let stand 5 minutes. Carve steak into thin slices.
Meanwhile, combine napa cabbage, romaine, carrots and radishes; place an equal amount of each on 4 individual plates. Arrange an equal number of cucumber slices in circle at top of salad greens on each plate. Mound 1/4 cup rice on each cucumber circle. Fan pea pods around both sides of rice. Arrange steak slices as spokes on salad greens, radiating down from rice. Serve dressing with salad. Makes 4 servings.
SESAME MARINADE AND DRESSING:
3 tbsp. dry sherry
3 tbsp. light soy sauce
3 tbsp. rice wine vinegar
2 tbsp. hoisin sauce
1/2 tsp. grated fresh ginger
1/4 c. water
2 tbsp. chopped green onion
1 tbsp. sugar
1 tbsp. Oriental dark roasted sesame oil
Combine dry sherry, soy sauce, vinegar, hoisin sauce and ginger; mix well. Divide mixture in half; reserve half for steak marinade. To prepare dressing, combine remaining mixture with water, green onion, sugar and oil; mix well. Yield: 1/3 cup marinade; 3/4 cup dressing.
As an alternate suggestion, there are health benefits to cooked veggies as well-just don't drown them in butter or fatty sauces.
Try leaf lettuce as opposed to iceberg-so much more nutrition and texture! After that add any and all veggies that DO appeal to you-broccoli, cauliflower, carrots, beets, celery, onion, bell pepper, any ones you do like. Cheese is OK, but if you overdo it there goes your healthy salad-too much fat. Same with bacon bits, croutons, sunflower seeds, etc.
Find a dressing you really like-it can be anything. The key is again, moderation.
Check out Seth B's question a few minutes after yours-he has a good salad you may like.
yup cheese is fine in a salad i like to take grilled seasoned chciken breast and throw it on chopped up lettuce with cherry tomatoes onions olives cheddar cheese shredded just a ounce or two and cucumbers and if you like dressing such as balsamic vinergrette or italian or anything u like even feta cheese or cottage cheese is nice
you can put any thing in a salad just make sure u watch for calories and fat because u can over do it if u don't choose natural ingredients and fat free toppings
my own carrot salad
Goossy salad
what do you need?
1/2 water
4 cups of vinegar
7 pieces of carrot
how do i make goossy salad?
* this is only short but i can't share you need to call at (931-70-48)
Lettuce
Capsicum
Cherry Tomatoes
Cheese
Carrot
Just chop up as much as you want, put in a bowl and pour on some salad dressing!
Couldn't be simpler!
Lettice, red onions, various cheeses, turkey, peppers, basalmic vinagrette.
Search for Fattoush its lebanese, yummy, and i guess its easy
so search for its recipe
Lettuce. Simple.
lettuce, carrot and capicum with some sald dressing and viola!
Can you guys give me ideas for a fruit salad recipe?
i need a recipe that is just fruit and yogurt thanksCan you guys give me ideas for a fruit salad recipe?
You can use whatever fruit you desire, really.
Delicious!
Ingredients
20 ounces canned pineapple chunks, drained
11 ounces canned mandarin oranges, drained
1 cup red grapes
1/2 cup walnuts, chopped
1/2 cup coconut
1 cup miniature marshmallow
6 ounces plain low-fat yogurt
Directions
1Mix all ingredients in a large bowl.
2Cover and refrigerate overnight.Can you guys give me ideas for a fruit salad recipe?
Fruit Salad
鈥? peaches, peeled, pitted, and chopped
鈥? pound strawberries, rinsed, hulled, and sliced
鈥?/2 pound seedless green grapes
鈥?/2 pound seedless red grapes
鈥? bananas, peeled and sliced
鈥ressing:
鈥uice of one lime
鈥?/2 cup pineapple juice
鈥? teaspoon ground ginger
Preparation:
Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
This fruit salad recipe makes enough to serve about 10 to 12 people.
Here are some interesting fruit salads:
Festive Fruit Salad
Yields: 12 鈥?16 servings
Another family requested recipe.
1 (20 ounce) can pineapple chunks
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pears, drained and chopped
3 kiwifruit, peeled and sliced
2 large unpeeled apples, chopped
1 cup pecan halves
1 can passion fruit, drained
1 cup grapes
Drain pineapple, reserving juice. Set pineapple aside. Pour juice into a small saucepan; with sugar and flour. Bring to a boil. Remove from heat, cool. Refrigerate.
In a large bowl, combine pineapple, oranges, pears, kiwi, apples, passion fruit, grapes and pecans. Pour dressing over and blend well. Cover and chill for 1 hour.
NOTE: Can add other fruits such as strawberries, bananas or honey dew melon.
==============================
Frozen Fruit Salad
6 ounces cream cheese
3 tablespoons mayonnaise
1 (8 ounce) can crushed pineapple, drained
1 (17 ounce) can fruit cocktail, drained
1 (10 1/2 ounce) package miniature marshmallows
2 bananas, sliced
1 cup whipped cream
Cream together cream cheese and mayonnaise. Mix in pineapple, fruit cocktail, marshmallows and bananas. Fold in whipped cream last. Pour into a 12 x 8-inch dish.
Cover with plastic wrap. Freeze. Cut into squares. Serve frozen.
=================================
Fruit Salad
1 can pineapple
1 cup canned fruit salad
1 cup canned Mandarin oranges
1 cup miniature marshmallows
1 cup sour cream
Coconut (optional)
Drain fruit well. Combine marshmallows with drained fruit. Then add sour cream and some coconut if you like.
============================
Orange Cream Fruit Salad
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups low fat milk
1/3 cup frozen orange juice concentrate, thawed
3/4 cup low fat sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple, peeled, cored and sliced
1 cup blueberries
In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.
=====================
Spaghetti Fruit Salad
Yields: 12 鈥?14 Servings
1 cup confectioners' sugar
2 eggs
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti, broken into 2-inch pieces
1 (20 ounce) can pineapple tidbits
3 medium tart apples, diced
1 (8 ounce) container whipped topping, thawed
1/4 cup chopped walnuts
Maraschino cherries, halved
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees F and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl.
Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight.
Fold in whipped topping just before serving. Garnish with walnuts and cherries.
======================
Vanilla Fruit Salad
1 can fruit cocktail, with juice
1 can mandarin oranges, drained
1 can pears, with juice
1 can crushed pineapple, with juice
2 bananas, sliced
2 small boxes instant vanilla pudding
Mix all ingredients together. Add maraschino cherries for color. If you use large cans of fruit, use 2 packages dry pudding.
If you use small cans of fruit, use 1 package dry pudding.
=====================
Yogurt Fruit Salad
Apples, chopped
Oranges, chopped
Bananas, chopped
Pears, chopped
Blueberries
Peaches, chopped (can be frozen)
Seedless or seeded grapes, chopped
Canned pineapple chunks, drained
1 cup coconut
1/2 cup unsalted sunflower seeds
1/4 cup honey
1 to 2 cups unflavored yogurt
Combine with all ingredients (may need a little more honey to make sweet enough). Use your judgment as to how much yogurt to use to make it all stick together. Refrigerate and serve.
AMBROSIA FRUIT SALAD
1 (11 oz.) can mandarin oranges, drained
1 (13 oz.) can pineapple chunks, drained
1/2 c. miniature marshmallows
1 c. coconut
1/2 c. whipped cream, whipped
Put together in bowl, let set overnight. Put ambrosia fruit salad in mold
get a big watermelon
then cut it in half
then take a half of the watermelon then
take out all the red stuff in the watermelon
so it only leaves the green part
then dump fruit in the watermelon
You can use any fruit you like. Just cut it into bite size pieces, sprinkle a little sugar if you like, a squeeze of lemon juice, and serve with your favorite yogurt.
I love this one. The layers make it look so inviting. A different taste in every bite. http://www.bettycrocker.com/recipes.aspx鈥?/a>
Use whatever looks best at your local produce place. Berries are in season right now, so are peaches and nectarines. Some mango with those would be nice too. Drizzle some honey on top to make it really good.
You can use whatever fruit you desire, really.
Delicious!
Ingredients
20 ounces canned pineapple chunks, drained
11 ounces canned mandarin oranges, drained
1 cup red grapes
1/2 cup walnuts, chopped
1/2 cup coconut
1 cup miniature marshmallow
6 ounces plain low-fat yogurt
Directions
1Mix all ingredients in a large bowl.
2Cover and refrigerate overnight.Can you guys give me ideas for a fruit salad recipe?
Fruit Salad
鈥? peaches, peeled, pitted, and chopped
鈥? pound strawberries, rinsed, hulled, and sliced
鈥?/2 pound seedless green grapes
鈥?/2 pound seedless red grapes
鈥? bananas, peeled and sliced
鈥ressing:
鈥uice of one lime
鈥?/2 cup pineapple juice
鈥? teaspoon ground ginger
Preparation:
Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.
This fruit salad recipe makes enough to serve about 10 to 12 people.
Here are some interesting fruit salads:
Festive Fruit Salad
Yields: 12 鈥?16 servings
Another family requested recipe.
1 (20 ounce) can pineapple chunks
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can pears, drained and chopped
3 kiwifruit, peeled and sliced
2 large unpeeled apples, chopped
1 cup pecan halves
1 can passion fruit, drained
1 cup grapes
Drain pineapple, reserving juice. Set pineapple aside. Pour juice into a small saucepan; with sugar and flour. Bring to a boil. Remove from heat, cool. Refrigerate.
In a large bowl, combine pineapple, oranges, pears, kiwi, apples, passion fruit, grapes and pecans. Pour dressing over and blend well. Cover and chill for 1 hour.
NOTE: Can add other fruits such as strawberries, bananas or honey dew melon.
==============================
Frozen Fruit Salad
6 ounces cream cheese
3 tablespoons mayonnaise
1 (8 ounce) can crushed pineapple, drained
1 (17 ounce) can fruit cocktail, drained
1 (10 1/2 ounce) package miniature marshmallows
2 bananas, sliced
1 cup whipped cream
Cream together cream cheese and mayonnaise. Mix in pineapple, fruit cocktail, marshmallows and bananas. Fold in whipped cream last. Pour into a 12 x 8-inch dish.
Cover with plastic wrap. Freeze. Cut into squares. Serve frozen.
=================================
Fruit Salad
1 can pineapple
1 cup canned fruit salad
1 cup canned Mandarin oranges
1 cup miniature marshmallows
1 cup sour cream
Coconut (optional)
Drain fruit well. Combine marshmallows with drained fruit. Then add sour cream and some coconut if you like.
============================
Orange Cream Fruit Salad
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups low fat milk
1/3 cup frozen orange juice concentrate, thawed
3/4 cup low fat sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple, peeled, cored and sliced
1 cup blueberries
In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.
=====================
Spaghetti Fruit Salad
Yields: 12 鈥?14 Servings
1 cup confectioners' sugar
2 eggs
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti, broken into 2-inch pieces
1 (20 ounce) can pineapple tidbits
3 medium tart apples, diced
1 (8 ounce) container whipped topping, thawed
1/4 cup chopped walnuts
Maraschino cherries, halved
In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160 degrees F and mixture is thickened, about 4 minutes. Cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl.
Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight.
Fold in whipped topping just before serving. Garnish with walnuts and cherries.
======================
Vanilla Fruit Salad
1 can fruit cocktail, with juice
1 can mandarin oranges, drained
1 can pears, with juice
1 can crushed pineapple, with juice
2 bananas, sliced
2 small boxes instant vanilla pudding
Mix all ingredients together. Add maraschino cherries for color. If you use large cans of fruit, use 2 packages dry pudding.
If you use small cans of fruit, use 1 package dry pudding.
=====================
Yogurt Fruit Salad
Apples, chopped
Oranges, chopped
Bananas, chopped
Pears, chopped
Blueberries
Peaches, chopped (can be frozen)
Seedless or seeded grapes, chopped
Canned pineapple chunks, drained
1 cup coconut
1/2 cup unsalted sunflower seeds
1/4 cup honey
1 to 2 cups unflavored yogurt
Combine with all ingredients (may need a little more honey to make sweet enough). Use your judgment as to how much yogurt to use to make it all stick together. Refrigerate and serve.
AMBROSIA FRUIT SALAD
1 (11 oz.) can mandarin oranges, drained
1 (13 oz.) can pineapple chunks, drained
1/2 c. miniature marshmallows
1 c. coconut
1/2 c. whipped cream, whipped
Put together in bowl, let set overnight. Put ambrosia fruit salad in mold
get a big watermelon
then cut it in half
then take a half of the watermelon then
take out all the red stuff in the watermelon
so it only leaves the green part
then dump fruit in the watermelon
You can use any fruit you like. Just cut it into bite size pieces, sprinkle a little sugar if you like, a squeeze of lemon juice, and serve with your favorite yogurt.
I love this one. The layers make it look so inviting. A different taste in every bite. http://www.bettycrocker.com/recipes.aspx鈥?/a>
Use whatever looks best at your local produce place. Berries are in season right now, so are peaches and nectarines. Some mango with those would be nice too. Drizzle some honey on top to make it really good.
Any good side salads recipes for a Hawaiian Luau?
I am looking for ideas for my Luau other than the regular Potato/Pasta Salad. Any ideas on side dishes or side salads?Any good side salads recipes for a Hawaiian Luau?
HAWAIIAN PUNCH RICE
2 c. rice
3 c. Hawaiian Punch
2 c. water
1 diced pineapple
Diced chicken breast
Heat Hawaiian punch and water to a boil. Add rice and lower heat to medium. Let rice cook. Put cooked rice in a serving dish that already has the diced chicken breast pieces. Add pineapple. Stir until you have a good mix of rice, chicken and pineapple. Enjoy.
TROPICAL BREEZE SALAD
25 - 30 nilla wafers
4 ripe sliced bananas
1 can dole tropical fruit
1 small can diced pears
1 (8oz) cream cheese (softened)
1 box instant banana pudding
1 cup of regular cool whip (thawed)
1 container strawberry cool whip (thawed)
1 cup powdered sugar
1 1/2 cups cold milk
In a 9x9 square pan cover the bottom with the Nilla Wafers. Overlap the wafers with the sliced bananas. In a medium size bowl, beat the softened cream cheese, powdered sugar and 1 cup regular Cool Whip together. Layer and spread this mixture over the bananas.
In a separate bowl, whisk the instant pudding mix and 1 1/2 cups cold milk together. Spoon the pudding mixture over the cream cheese layer. Drain the Tropical fruit and diced pears and evenly distribute over the pudding.
Finally, top with the Strawberry Cool Whip. Garnish with any leftover fruit or Nilla Wafer crumbs. Refrigerate.
Enjoy!
This recipe can be prepared in a 9x13 pan or a trifle dish. Just double the ingredients for the larger container.Any good side salads recipes for a Hawaiian Luau?
Pineapple salad
INGREDIENTS:
* 1 can (20 ounces) pineapple chunks, drained
* 2 cups sliced celery
* 1/2 cup coarsely chopped walnuts
* mayonnaise, to moisten
* 1 tablespoon fresh lemon juice
* salt, to taste
* lettuce leaves
PREPARATION:
Mix together drained pineapple chunks, celery, and walnuts. Chill. Before serving, add enough mayonnaise to moisten, the lemon juice, and a little salt, to taste. Gently stir pineapple salad ingredients to blend; serve on lettuce leaves or greens.
California salad.Easy and good.Lettuce,tomatoes,cucumbers,green onions,1 can Ranch style beans(rinsed and drained well),shredded cheese,Catalina dressing,and crushed Frito's.Make the salad,then before serving add crushed Frito's and the Catalina dressing.Very good and a new taste.hope this helps....
For a Luau you have to have Lomi Lomi Salmon.
Ingredients needed:
* 1 pound salt salmon, shredded
* 4 pounds ripe tomatoes, small dice
* 3/4 pound Maui onion, finely diced
* 5 ounces scallions, whites and greens, coarsely chopped
Mix all ingredients together by hand ('lomi lomi' means ';to massage'; in Hawaiian). Let cool in refrigerator.
Yield: 10 servings
Or you can do a search for more recipes.whiteheads
HAWAIIAN PUNCH RICE
2 c. rice
3 c. Hawaiian Punch
2 c. water
1 diced pineapple
Diced chicken breast
Heat Hawaiian punch and water to a boil. Add rice and lower heat to medium. Let rice cook. Put cooked rice in a serving dish that already has the diced chicken breast pieces. Add pineapple. Stir until you have a good mix of rice, chicken and pineapple. Enjoy.
TROPICAL BREEZE SALAD
25 - 30 nilla wafers
4 ripe sliced bananas
1 can dole tropical fruit
1 small can diced pears
1 (8oz) cream cheese (softened)
1 box instant banana pudding
1 cup of regular cool whip (thawed)
1 container strawberry cool whip (thawed)
1 cup powdered sugar
1 1/2 cups cold milk
In a 9x9 square pan cover the bottom with the Nilla Wafers. Overlap the wafers with the sliced bananas. In a medium size bowl, beat the softened cream cheese, powdered sugar and 1 cup regular Cool Whip together. Layer and spread this mixture over the bananas.
In a separate bowl, whisk the instant pudding mix and 1 1/2 cups cold milk together. Spoon the pudding mixture over the cream cheese layer. Drain the Tropical fruit and diced pears and evenly distribute over the pudding.
Finally, top with the Strawberry Cool Whip. Garnish with any leftover fruit or Nilla Wafer crumbs. Refrigerate.
Enjoy!
This recipe can be prepared in a 9x13 pan or a trifle dish. Just double the ingredients for the larger container.Any good side salads recipes for a Hawaiian Luau?
Pineapple salad
INGREDIENTS:
* 1 can (20 ounces) pineapple chunks, drained
* 2 cups sliced celery
* 1/2 cup coarsely chopped walnuts
* mayonnaise, to moisten
* 1 tablespoon fresh lemon juice
* salt, to taste
* lettuce leaves
PREPARATION:
Mix together drained pineapple chunks, celery, and walnuts. Chill. Before serving, add enough mayonnaise to moisten, the lemon juice, and a little salt, to taste. Gently stir pineapple salad ingredients to blend; serve on lettuce leaves or greens.
California salad.Easy and good.Lettuce,tomatoes,cucumbers,green onions,1 can Ranch style beans(rinsed and drained well),shredded cheese,Catalina dressing,and crushed Frito's.Make the salad,then before serving add crushed Frito's and the Catalina dressing.Very good and a new taste.hope this helps....
For a Luau you have to have Lomi Lomi Salmon.
Ingredients needed:
* 1 pound salt salmon, shredded
* 4 pounds ripe tomatoes, small dice
* 3/4 pound Maui onion, finely diced
* 5 ounces scallions, whites and greens, coarsely chopped
Mix all ingredients together by hand ('lomi lomi' means ';to massage'; in Hawaiian). Let cool in refrigerator.
Yield: 10 servings
Or you can do a search for more recipes.
Do you know a good salad recipe?
NO MEAT please.Do you know a good salad recipe?
I have a strawberry salad that I get raves on when I serve it.
Strawberry Tossed Salad
Romane and Leaf lettuce
1 qt strawberries sliced
1 cup sugared pecans
录 of a red onion
Toss all of this together
Dressing
1/3 cup sugar
2 陆 Tbs vinager
陆 Tbs lemon juice
2 陆 Tbs honey
1/8 tsp salt
陆 tsp dry mustard
陆 tsp paprika
陆 tsp celery salt
Mix all ingredients in a saucepan and heat until the sugar dissolves. Cool then add 陆 cup salad oil
Sugared Pecans
INGREDIENTS
鈥?1 egg white
鈥?1 tablespoon water
鈥?1 pound pecan halves
鈥?1 cup white sugar
鈥?3/4 teaspoon salt
鈥?1/2 teaspoon ground cinnamon
DIRECTIONS
1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Another Favorite salad of mine is
Apple Tortellini Salad
9 ox cheese filled tortellini
2 large apples
2 cups salad greens
1-2 cups strawberries
1/2 cup chopped celery
1/4 cup green onions
2 Tblsp. toasted pine nuts
Dressing:
2Tblsp. apple juice concentrate
about 1/4 cup Newmans Own Rasberry Vinagrette
pinch brown sugarDo you know a good salad recipe?
well it depends if u like fruits take something u like but no bananas if veg add vegs my comb u might not like
ps im a veg i know Report Abuse
aside from onion chunks I love this. my sister makes it for me all the time... Report Abuse
lettuce (any kind but romaine and the leafy mix bag are good)
sliced mushrooms
chick peas
thawed frozen peas
drained and rinsed black benas (1/2 can)
drained and rinsed kidney beans (1/2 can)
diced onions
craisins (after dressing)
shredded cheese (after dressing)
Dressing: good seasons italian
Fresh Pesto Pasta Salad
You will love to use a variety of garnishes on this salad, such as gourmet mixed baby salad greens; grape tomatoes; small, yellow, pear-shaped tomatoes.
INGREDIENTS:
1 (16 ounce) package small shell pasta
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon seasoned pepper
1/2 teaspoon salt
1 teaspoon Dijon mustard
1 clove garlic, pressed
1 cup olive oil
1 cup chopped fresh basil
8 ounce package shredded Parmesan cheese
1/2 cup toasted pine nuts
DIRECTIONS:
PREPARE pasta according to package directions; drain.
WHISK together vinegar and next 5 ingredients. Gradually whisk in olive oil.
ADD vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.
--------------
Zesty Rotini Salad
INGREDIENTS:
1 (12 ounce) package rotini pasta
3 carrots, peeled and diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 green onions, chopped
1/2 purple onion, diced
1 pound broccoli, cut into florets
1 large tomato, diced
3 stalks celery, diced
1 cup crumbled feta cheese
1 cup zesty Italian dressing
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook 8 to 10 minutes, until al dente. Drain and rinse in cold water.
In a large bowl, mix cooked, cooled rotini with the carrots, red bell pepper, yellow bell pepper, green bell pepper, green onions, purple onion, broccoli, tomato, and celery. Sprinkle with feta cheese and toss with Italian dressing to serve
----------------------
Tortellini Pesto Salad
INGREDIENTS:
1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
3/4 cup fresh broccoli florets
1/3 cup shredded carrots
1/3 cup pitted green olives
1 clove garlic, chopped
1/2 cup mayonnaise
1/4 cup prepared basil pesto
1/4 cup milk
5 tablespoons grated Parmesan cheese
3 tablespoon olive oil
1 tablespoon distilled white vinegar
1 bunch fresh spinach leaves
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.
Try this combination: tomatoes, cucumbers, avocado, lettuce, sliced apple, drained mandarin oranges, sliced pear. Catalina french or ranch dressing.
New spring vegetable salad recipe
Recipe ingredients:
* 1 1/2 pounds small new potatoes, halved
* 14 ounces can broad beans, drained
* 4 ounces cherry tomatoes
* l/2 cup walnut halves
* 2 tablespoons white wine vinegar
* 1 tablespoon wholegrain mustard
* 4 tablespoons olive oil
* Pinch of sugar
* 8 ounces young asparagus spears, trimmed
* 6 spring onions, trimmed
* Salt and freshly ground black pepper
* Baby spinach leaves, to serve
Recipe method:
* Put the potatoes in a saucepan.
* Cover with cold water and bring to the boil.
* Cook for 10 to 12 minutes, until tender.
* Meanwhile, put the broad beans in a bowl.
* Cut the tomatoes in half and add them to the bowl with the walnuts.
* Put the white wine vinegar, mustard, olive oil and sugar into a jar.
* Season with salt and pepper.
* Close the jar tightly and shake well.
* Add the asparagus to the potatoes and cook for 3 minutes more.
* Drain the cooked vegetables well.
* Cool under cold running water and drain again.
* Add the asparagus, potatoes and spring onions to the bowl containing the broad bean mixture.
* Pour the dressing over the salad and toss well.
* Serve on a bed of baby spinach leaves.
* Thickly slice the potatoes and cut the spring onions in half.
* This chunky salad make a satisfying meal. Use other spring vegetables, if you like.
1 head of lettuce
6 hard boiled eggs chopped up
1 8 oz package sharp cheddar cheese
1 cup frozen peas%26gt;microwaved for maybe 40 sec,or until firm but still cold
1 green pepper chopped
1 onion cut up
1/2 cup real mayo,I like Hellmans)
1/2 cup sour cream
break apart lettuce place in large bowl
Layer it
Green pepper
peas
egg
mix sour cream and mayo together in a seperate bowl
place onions on next
cover the salad with sour cream mixure over the whole top
let sit in fridge overnite(to flavor it more) or for an hour or two
will not get soggy and sooo good without adding any other salad dressing:)
http://best-cuisine.blogspot.com/2008/04鈥?/a>
http://best-cuisine.blogspot.com/2008/04鈥?/a>
You can vist these links and try the delicious salad recipes and more recipes will be there in future.
I have a strawberry salad that I get raves on when I serve it.
Strawberry Tossed Salad
Romane and Leaf lettuce
1 qt strawberries sliced
1 cup sugared pecans
录 of a red onion
Toss all of this together
Dressing
1/3 cup sugar
2 陆 Tbs vinager
陆 Tbs lemon juice
2 陆 Tbs honey
1/8 tsp salt
陆 tsp dry mustard
陆 tsp paprika
陆 tsp celery salt
Mix all ingredients in a saucepan and heat until the sugar dissolves. Cool then add 陆 cup salad oil
Sugared Pecans
INGREDIENTS
鈥?1 egg white
鈥?1 tablespoon water
鈥?1 pound pecan halves
鈥?1 cup white sugar
鈥?3/4 teaspoon salt
鈥?1/2 teaspoon ground cinnamon
DIRECTIONS
1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Another Favorite salad of mine is
Apple Tortellini Salad
9 ox cheese filled tortellini
2 large apples
2 cups salad greens
1-2 cups strawberries
1/2 cup chopped celery
1/4 cup green onions
2 Tblsp. toasted pine nuts
Dressing:
2Tblsp. apple juice concentrate
about 1/4 cup Newmans Own Rasberry Vinagrette
pinch brown sugarDo you know a good salad recipe?
well it depends if u like fruits take something u like but no bananas if veg add vegs my comb u might not like
ps im a veg i know Report Abuse
aside from onion chunks I love this. my sister makes it for me all the time... Report Abuse
lettuce (any kind but romaine and the leafy mix bag are good)
sliced mushrooms
chick peas
thawed frozen peas
drained and rinsed black benas (1/2 can)
drained and rinsed kidney beans (1/2 can)
diced onions
craisins (after dressing)
shredded cheese (after dressing)
Dressing: good seasons italian
Fresh Pesto Pasta Salad
You will love to use a variety of garnishes on this salad, such as gourmet mixed baby salad greens; grape tomatoes; small, yellow, pear-shaped tomatoes.
INGREDIENTS:
1 (16 ounce) package small shell pasta
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon seasoned pepper
1/2 teaspoon salt
1 teaspoon Dijon mustard
1 clove garlic, pressed
1 cup olive oil
1 cup chopped fresh basil
8 ounce package shredded Parmesan cheese
1/2 cup toasted pine nuts
DIRECTIONS:
PREPARE pasta according to package directions; drain.
WHISK together vinegar and next 5 ingredients. Gradually whisk in olive oil.
ADD vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.
--------------
Zesty Rotini Salad
INGREDIENTS:
1 (12 ounce) package rotini pasta
3 carrots, peeled and diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 green onions, chopped
1/2 purple onion, diced
1 pound broccoli, cut into florets
1 large tomato, diced
3 stalks celery, diced
1 cup crumbled feta cheese
1 cup zesty Italian dressing
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook 8 to 10 minutes, until al dente. Drain and rinse in cold water.
In a large bowl, mix cooked, cooled rotini with the carrots, red bell pepper, yellow bell pepper, green bell pepper, green onions, purple onion, broccoli, tomato, and celery. Sprinkle with feta cheese and toss with Italian dressing to serve
----------------------
Tortellini Pesto Salad
INGREDIENTS:
1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
3/4 cup fresh broccoli florets
1/3 cup shredded carrots
1/3 cup pitted green olives
1 clove garlic, chopped
1/2 cup mayonnaise
1/4 cup prepared basil pesto
1/4 cup milk
5 tablespoons grated Parmesan cheese
3 tablespoon olive oil
1 tablespoon distilled white vinegar
1 bunch fresh spinach leaves
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.
Try this combination: tomatoes, cucumbers, avocado, lettuce, sliced apple, drained mandarin oranges, sliced pear. Catalina french or ranch dressing.
New spring vegetable salad recipe
Recipe ingredients:
* 1 1/2 pounds small new potatoes, halved
* 14 ounces can broad beans, drained
* 4 ounces cherry tomatoes
* l/2 cup walnut halves
* 2 tablespoons white wine vinegar
* 1 tablespoon wholegrain mustard
* 4 tablespoons olive oil
* Pinch of sugar
* 8 ounces young asparagus spears, trimmed
* 6 spring onions, trimmed
* Salt and freshly ground black pepper
* Baby spinach leaves, to serve
Recipe method:
* Put the potatoes in a saucepan.
* Cover with cold water and bring to the boil.
* Cook for 10 to 12 minutes, until tender.
* Meanwhile, put the broad beans in a bowl.
* Cut the tomatoes in half and add them to the bowl with the walnuts.
* Put the white wine vinegar, mustard, olive oil and sugar into a jar.
* Season with salt and pepper.
* Close the jar tightly and shake well.
* Add the asparagus to the potatoes and cook for 3 minutes more.
* Drain the cooked vegetables well.
* Cool under cold running water and drain again.
* Add the asparagus, potatoes and spring onions to the bowl containing the broad bean mixture.
* Pour the dressing over the salad and toss well.
* Serve on a bed of baby spinach leaves.
* Thickly slice the potatoes and cut the spring onions in half.
* This chunky salad make a satisfying meal. Use other spring vegetables, if you like.
1 head of lettuce
6 hard boiled eggs chopped up
1 8 oz package sharp cheddar cheese
1 cup frozen peas%26gt;microwaved for maybe 40 sec,or until firm but still cold
1 green pepper chopped
1 onion cut up
1/2 cup real mayo,I like Hellmans)
1/2 cup sour cream
break apart lettuce place in large bowl
Layer it
Green pepper
peas
egg
mix sour cream and mayo together in a seperate bowl
place onions on next
cover the salad with sour cream mixure over the whole top
let sit in fridge overnite(to flavor it more) or for an hour or two
will not get soggy and sooo good without adding any other salad dressing:)
http://best-cuisine.blogspot.com/2008/04鈥?/a>
http://best-cuisine.blogspot.com/2008/04鈥?/a>
You can vist these links and try the delicious salad recipes and more recipes will be there in future.
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