i would like to know some really good salad dressing recipes please write below thank u Does anybody know any good salad dressing recipes?
Mayo
Milk to thin
Sugar (to taste)
My Gram used to make this and serve over lettuce, onion, and tomato....she called it ';Lettuce';Does anybody know any good salad dressing recipes?
Best Thai Salad dressing
3 -4 tbsp Lime Juice
3 -4 tbsp Lemon Juice
1 Tbsp Fish Sauce
1 Tsp soy sauce
mix together (should smell like flat coca cola when mixed, but doesn't taste that way in case you were wondering. If it doesn't smell like Coke add a bit more fish sauce.) Note that when i try this in the USA and Canada (Rather that Oz) the lemon sometimes comes across a bit strong and the coca cola smell is harder to establish.[particularly when you use lemon in the lemon shaped containers...its a bit harsh, you may need to use fresh lemons and limes to achieve the right blend. In OZ use ';Berri'; products to achieve the right result.
Enjoy
Serve on a bed of lettuce with corriander(cilantro), red onion, tomatoes, green onions, lemongrass, cucumber (lebanese/baby), and hot, freshly sliced medium to well done steak.Top with salad dressing!!! YUMMMMMMMM
I salivate thinking of it!!!
For a basic green salad (lettuce, tomato, cucumber etc.) I use the following dressings:
1: Balsamic Vinegar
Olive oil
Garlic
2. Red Wine Vinegar
Olive Oil
Garlic
3. White vinegar
Honey
Lemon juice
Olive oil
Pretty much just mix the ingredients to taste - vinegar/olive oil combinations are the easiest to make and you can do it the same time you make the salad.
Poppy Seed Dressing
1ts honey
1/2 ts dry mustard
1/4-1/2 ts paprika
1/4 ts garlic powder
1/2 ts poppy seeds
dash ground ginger
1/4 C orange or lemon juice
1/4 C mayo
Combine all in a jar (with a lid) and shake.
This is delicious over a salad, or used in a recipe or over non citrus fruits.
olive oil
balsamic vinegar
garlic
salt
pepper
Good with green lettuce tomatoes onion cucumber
Well it depends on the salad, right?
This site might be helpful http://trafficgeo.com/aaaf0
Monday, November 21, 2011
Need good pasta salad recipe but have picky eater?
I am looking for a good pasta salad, but I have a picky eater. I'd prefer it NOT have ingredients like tomatoes, onions, sour cream, or other strong spices. However I'd like ingredients such as mayo, ranch dressing, hard boiled eggs, or cheese. Things like that are fine. Any good suggestions, or know where I should look? Thanks!Need good pasta salad recipe but have picky eater?
google pasta salad and look at the ones they bring up. otherwise, go to allrecipes.com or foodnetwork.com and they will have tons of recipes.
Or, go to recipematcher.com and type in what you would like to include and they will give you recipes.Need good pasta salad recipe but have picky eater?
THE Pasta Salad
1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen English peas, thawed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup sour cream
green onions, chopped
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce (optional)
1 teaspoon paprika
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.
```````````````````````````````
Ranch Pasta Salad
16 ounces pasta
1 (6 ounce) can black olives, drained and chopped
1 (5 ounce) jar stuffed green olives, sliced
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 1/2 tablespoons bacon bits
1 (16 ounce) bottle ranch-style salad dressing
1/2 cup chopped green onions
1/2 teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
Cover bowl, refrigerate to chill for one hour, and serve.
``````````````````````````````````
super easy...
boil and drain spring noodles....
toss in black and green olives ( can cut them up or just break them with your fingerss)
dice up some mozzerealla cheese
slice up pepperoni..
put all this in with your noddles....mix
add 1/2 cup of your fave dressing...blue cheese or ranch
sprinkle italian seasoning and garlic powder in...
MIX everything together
sprinkle with grated parmasian cheese
This may sound very juvenile, but I have gotten rave reviews from many.
Tri color pasta, cooked
Cauliflower, cut up
Broccoli, cut up
Black Olives, whole
Green Olives, whole
String Cheese, cut into chunks
Summer Sausage, cut into chunks
Paul Newman's Italian Dressing
Enjoy!
2 cups cooked macaroni rinsed %26amp; drained
2 hard-cooked eggs
1/2 cup diced cooked bacon
1/2 cup sharp cheddar
1/2 c sugar
2 t vinegar
1/2 t mustard
salt%26amp;pepper, to taste
I like to add green onions for color and taste
Pasta noodles, brochli, black olives, zesty lemon pepper, parmesean cheese and italian dressing. I hope this helps and you like it!
Macaroni cooked drained. Apples Cut up into small pieces. Packaged Smoked sweet ham cut up in small pieces. And Mayo. Mix it all together!! Its good.
PASTA SALAD
Ingredients (serves 4)
250g spiral pasta
3 cobs corn, kernels removed
250g green beans, trimmed, cut into 3cm pieces
250g lean leg ham, cut into short strips
1 red capsicum, cut into thin strips
3 ripe tomatoes, chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1 small avocado, peeled, stone removed, chopped
1/4 cup ranch dressing
Method
Cook pasta in a large saucepan, following packet directions, until just tender. Drain. Transfer to a large bowl.
Bring a small saucepan of water to the boil. Add corn and beans. Cook for 1 minute or until beans are bright green. Drain. Rinse under cold running water to refresh. Drain. Pat dry with paper towel.
Add corn, beans, ham, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add avocado, dressing and salt and pepper. Toss gently to combine. Serve.
or try a CREAMY PASTA SALAD
Ingredients (serves 4)
250g dried farfalle pasta
1/4 cup whole-egg mayonnaise
1 tablespoon lemon juice
310g can corn kernels, drained
1/2 red capsicum, chopped
1 carrot, grated
1 hard boiled egg
1/2 cup grated tasty cheese
Method
Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Rinse under cold water.
Combine pasta, mayonnaise and lemon juice in a bowl. Add corn, capsicum, carrot, and egg and cheese. Toss gently to combine.
WARM CHICKEN, FETA AND PUMPKIN PASTA SALAD (this is my favourite)
Ingredients
500g butternut pumpkin, peeled and seeded, thinly sliced
1 tablespoon olive oil
1 large barbecue chicken
600g penne pasta
200g roughly crumbled Greek fetta
75g baby rocket
2 tablespoons lemon juice
1/3 cup (80ml) olive oil, extra
Method
Preheat oven to 200掳C. Place pumpkin, oil, salt and cracked black pepper in a large bowl and toss to combine. Transfer to a large baking tray lined with non-stick baking paper and cook for 15-20 minutes or until tender and lightly golden. Remove and set aside.
Meanwhile, remove the meat from the chicken (you should have around 400g meat). Cover and set aside.
Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to pan. Add the chicken, fetta and rocket.
Whisk together the lemon juice, extra olive oil, salt and cracked black pepper and add to the pasta, tossing to coat evenly. Transfer to a serving bowl and top with pumpkin. Serve immediately or see note below.
hope you like these :)
google pasta salad and look at the ones they bring up. otherwise, go to allrecipes.com or foodnetwork.com and they will have tons of recipes.
Or, go to recipematcher.com and type in what you would like to include and they will give you recipes.Need good pasta salad recipe but have picky eater?
THE Pasta Salad
1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen English peas, thawed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup sour cream
green onions, chopped
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce (optional)
1 teaspoon paprika
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.
```````````````````````````````
Ranch Pasta Salad
16 ounces pasta
1 (6 ounce) can black olives, drained and chopped
1 (5 ounce) jar stuffed green olives, sliced
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 1/2 tablespoons bacon bits
1 (16 ounce) bottle ranch-style salad dressing
1/2 cup chopped green onions
1/2 teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
Cover bowl, refrigerate to chill for one hour, and serve.
``````````````````````````````````
super easy...
boil and drain spring noodles....
toss in black and green olives ( can cut them up or just break them with your fingerss)
dice up some mozzerealla cheese
slice up pepperoni..
put all this in with your noddles....mix
add 1/2 cup of your fave dressing...blue cheese or ranch
sprinkle italian seasoning and garlic powder in...
MIX everything together
sprinkle with grated parmasian cheese
This may sound very juvenile, but I have gotten rave reviews from many.
Tri color pasta, cooked
Cauliflower, cut up
Broccoli, cut up
Black Olives, whole
Green Olives, whole
String Cheese, cut into chunks
Summer Sausage, cut into chunks
Paul Newman's Italian Dressing
Enjoy!
2 cups cooked macaroni rinsed %26amp; drained
2 hard-cooked eggs
1/2 cup diced cooked bacon
1/2 cup sharp cheddar
1/2 c sugar
2 t vinegar
1/2 t mustard
salt%26amp;pepper, to taste
I like to add green onions for color and taste
Pasta noodles, brochli, black olives, zesty lemon pepper, parmesean cheese and italian dressing. I hope this helps and you like it!
Macaroni cooked drained. Apples Cut up into small pieces. Packaged Smoked sweet ham cut up in small pieces. And Mayo. Mix it all together!! Its good.
PASTA SALAD
Ingredients (serves 4)
250g spiral pasta
3 cobs corn, kernels removed
250g green beans, trimmed, cut into 3cm pieces
250g lean leg ham, cut into short strips
1 red capsicum, cut into thin strips
3 ripe tomatoes, chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1 small avocado, peeled, stone removed, chopped
1/4 cup ranch dressing
Method
Cook pasta in a large saucepan, following packet directions, until just tender. Drain. Transfer to a large bowl.
Bring a small saucepan of water to the boil. Add corn and beans. Cook for 1 minute or until beans are bright green. Drain. Rinse under cold running water to refresh. Drain. Pat dry with paper towel.
Add corn, beans, ham, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add avocado, dressing and salt and pepper. Toss gently to combine. Serve.
or try a CREAMY PASTA SALAD
Ingredients (serves 4)
250g dried farfalle pasta
1/4 cup whole-egg mayonnaise
1 tablespoon lemon juice
310g can corn kernels, drained
1/2 red capsicum, chopped
1 carrot, grated
1 hard boiled egg
1/2 cup grated tasty cheese
Method
Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Rinse under cold water.
Combine pasta, mayonnaise and lemon juice in a bowl. Add corn, capsicum, carrot, and egg and cheese. Toss gently to combine.
WARM CHICKEN, FETA AND PUMPKIN PASTA SALAD (this is my favourite)
Ingredients
500g butternut pumpkin, peeled and seeded, thinly sliced
1 tablespoon olive oil
1 large barbecue chicken
600g penne pasta
200g roughly crumbled Greek fetta
75g baby rocket
2 tablespoons lemon juice
1/3 cup (80ml) olive oil, extra
Method
Preheat oven to 200掳C. Place pumpkin, oil, salt and cracked black pepper in a large bowl and toss to combine. Transfer to a large baking tray lined with non-stick baking paper and cook for 15-20 minutes or until tender and lightly golden. Remove and set aside.
Meanwhile, remove the meat from the chicken (you should have around 400g meat). Cover and set aside.
Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to pan. Add the chicken, fetta and rocket.
Whisk together the lemon juice, extra olive oil, salt and cracked black pepper and add to the pasta, tossing to coat evenly. Transfer to a serving bowl and top with pumpkin. Serve immediately or see note below.
hope you like these :)
Recipes for a best potato salad?
World's Best Potato Salad
4 lbs white potatoes, diced
1 cup celery, diced
1 cup dill pickles, diced (real Dills)
1 cup pepperoni, diced
1 (6 ounce) can pitted black olives, drained and diced
1 cup medium cheddar, diced
1 cup swiss cheese, diced
1/2 cup parmesan cheese, grated
1 cup white onions, diced
1 cup red onions, diced
1 tablespoon garlic salt
1 tablespoon minced garlic
1/4 teaspoon white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 teaspoon cayenne pepper
1 cup mayonnaise
24 servings Change size or US/metric
Change to: servings US Metric
1 hour 30 mins prep
Peel and wash potatos; cook in boiling water until just fork tender (do not over cook).
Cool and dice approximately 1/2';x 1/2';; combine with all other diced items (onions, pickles, peporoni, cheeses, celery and black olives). Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.
Refrigerate for at least a couple of hours, overnight is even better (this is important).
Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. Refrigerate 30 minutes to 1 hour before serving.
--------------------------------------…
World's Best Potato Salad
INGREDIENTS:
6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
1/2 cup white sugar
1 teaspoon cornstarch
salt to taste
1/2 cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
1/4 cup butter
1 cup mayonnaise
--------------------------------------…
DIRECTIONS:
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Hard-cooked eggs:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
--------------------------------------…
American Classic Potato Salad
Prep Time: 30 min
Total Time: 1 hr 30 min
Serves: 6
Ingredients
6 cups quartered unpeeled small red potatoes
3/4 cup KRAFT Mayo Real Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/4 cup chopped fresh chives
Preparation
ADD potatoes to boiling water; cook 15 minutes or until tender. Drain.
MIX mayo and mustard in large bowl.
ADD potatoes, bacon and chives; mix lightly. Refrigerate.Recipes for a best potato salad?
This is going to sound too simple, but my potato salad gets rave reviews every time I make it or take it to a party....
The following will serve 15-20 people easily. So if you don't need that much, you'd have to figure different amounts of the ingredients. It is best to prepare it the night before.
Boil 5 pounds of potatoes until cooked. set aside
Boil 10 eggs(you only need 8 for the salad but you'll want to eat some)
1 Package of celery hearts
2 medium size white onions
1 bunch of radishes for color
Chop all of the above in thin pieces and mix together in a large bowl..Add salt/pepper to taste. Mix in Kraft Miracle Whip (regular not light). Mix in enough Miracle Whip so the salad is not dry. Let it sit overnight in the frig. The next day you will want to add some more Miracle Whip and mix it in to be sure the salad is moist. When finished place it in a serving bowl and sprinkle paprika on top.
There is nothing to it,like I said, but people love it. Do not change the Miracle Whip or add anything to it. I need to know if you used it and what the reaction was......Recipes for a best potato salad?
tomatoes.dont no anything else
Potatoes/Eggs/Miracle Whip
Simple and good!
Add to PDJ1967's recipe a tablespoon of applecider vinegar and don't forget a dash of salt and pepper and a little bit of white sugar to neutralize the sourness.
INGREDIENTS:
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish 1 clove garlic, minced
2 tablespoons prepared
mustard
1/2 cup mayonnaise
salt and pepper to taste
DIRECTIONS:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
plz select best answer
INGREDIENTS:
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish 1 clove garlic, minced
2 tablespoons prepared
mustard
1/2 cup mayonnaise
salt and pepper to taste
DIRECTIONS:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
the best recipie 4 potato salad is sunshine and farts
I don’t know if this is the “best” potato salad recipe but it is a classic potato salad recipe and my favorite.
Classic Potato Salad
1 1/2 pounds baking potatoes, halved
1/2 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 hard-cooked large eggs, coarsely chopped
1/3 cup light mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.
Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat.
Cover and refrigerate at least 8 hours.
I MAKE THE SAUCE FIRST AND LET IT SIT OVER NIGHT. 5LB BAG OF POTAOTS. 1/2 A JAR OF MAYO REG 1/2 JAR MIRCLE WHIP. 1/2 CUP OF MUSTARD. SMALL JAR OF SWEET PICKEL RELISH. 6-8 HARD BOILED EGGS. ONE ONION. SALT AND PEPPER LIGHT ON SALT BECAUSE IT DOUBLES OVER NIGHT. THE POTAOTS SHOULD BE COOLED FIST.
4 lbs white potatoes, diced
1 cup celery, diced
1 cup dill pickles, diced (real Dills)
1 cup pepperoni, diced
1 (6 ounce) can pitted black olives, drained and diced
1 cup medium cheddar, diced
1 cup swiss cheese, diced
1/2 cup parmesan cheese, grated
1 cup white onions, diced
1 cup red onions, diced
1 tablespoon garlic salt
1 tablespoon minced garlic
1/4 teaspoon white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 teaspoon cayenne pepper
1 cup mayonnaise
24 servings Change size or US/metric
Change to: servings US Metric
1 hour 30 mins prep
Peel and wash potatos; cook in boiling water until just fork tender (do not over cook).
Cool and dice approximately 1/2';x 1/2';; combine with all other diced items (onions, pickles, peporoni, cheeses, celery and black olives). Fold all of these ingredients gently with 1/2 cup of mayonnaise until mixed.
Refrigerate for at least a couple of hours, overnight is even better (this is important).
Add all spices and the rest of mayonnaise and minced garlic; gently fold until mixed. Refrigerate 30 minutes to 1 hour before serving.
--------------------------------------…
World's Best Potato Salad
INGREDIENTS:
6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced
2 eggs, beaten
1/2 cup white sugar
1 teaspoon cornstarch
salt to taste
1/2 cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
1/4 cup butter
1 cup mayonnaise
--------------------------------------…
DIRECTIONS:
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.
While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor.
Hard-cooked eggs:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
--------------------------------------…
American Classic Potato Salad
Prep Time: 30 min
Total Time: 1 hr 30 min
Serves: 6
Ingredients
6 cups quartered unpeeled small red potatoes
3/4 cup KRAFT Mayo Real Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/4 cup chopped fresh chives
Preparation
ADD potatoes to boiling water; cook 15 minutes or until tender. Drain.
MIX mayo and mustard in large bowl.
ADD potatoes, bacon and chives; mix lightly. Refrigerate.Recipes for a best potato salad?
This is going to sound too simple, but my potato salad gets rave reviews every time I make it or take it to a party....
The following will serve 15-20 people easily. So if you don't need that much, you'd have to figure different amounts of the ingredients. It is best to prepare it the night before.
Boil 5 pounds of potatoes until cooked. set aside
Boil 10 eggs(you only need 8 for the salad but you'll want to eat some)
1 Package of celery hearts
2 medium size white onions
1 bunch of radishes for color
Chop all of the above in thin pieces and mix together in a large bowl..Add salt/pepper to taste. Mix in Kraft Miracle Whip (regular not light). Mix in enough Miracle Whip so the salad is not dry. Let it sit overnight in the frig. The next day you will want to add some more Miracle Whip and mix it in to be sure the salad is moist. When finished place it in a serving bowl and sprinkle paprika on top.
There is nothing to it,like I said, but people love it. Do not change the Miracle Whip or add anything to it. I need to know if you used it and what the reaction was......Recipes for a best potato salad?
tomatoes.dont no anything else
Potatoes/Eggs/Miracle Whip
Simple and good!
Add to PDJ1967's recipe a tablespoon of applecider vinegar and don't forget a dash of salt and pepper and a little bit of white sugar to neutralize the sourness.
INGREDIENTS:
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish 1 clove garlic, minced
2 tablespoons prepared
mustard
1/2 cup mayonnaise
salt and pepper to taste
DIRECTIONS:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
plz select best answer
INGREDIENTS:
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish 1 clove garlic, minced
2 tablespoons prepared
mustard
1/2 cup mayonnaise
salt and pepper to taste
DIRECTIONS:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
the best recipie 4 potato salad is sunshine and farts
I don’t know if this is the “best” potato salad recipe but it is a classic potato salad recipe and my favorite.
Classic Potato Salad
1 1/2 pounds baking potatoes, halved
1/2 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2 hard-cooked large eggs, coarsely chopped
1/3 cup light mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
Cook potatoes in boiling water 25 minutes or until potatoes are tender; drain and cool completely.
Cut potatoes into 1/2-inch cubes. Combine potatoes, onion, celery, relish, and eggs in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Pour over the potato mixture, tossing gently to coat.
Cover and refrigerate at least 8 hours.
I MAKE THE SAUCE FIRST AND LET IT SIT OVER NIGHT. 5LB BAG OF POTAOTS. 1/2 A JAR OF MAYO REG 1/2 JAR MIRCLE WHIP. 1/2 CUP OF MUSTARD. SMALL JAR OF SWEET PICKEL RELISH. 6-8 HARD BOILED EGGS. ONE ONION. SALT AND PEPPER LIGHT ON SALT BECAUSE IT DOUBLES OVER NIGHT. THE POTAOTS SHOULD BE COOLED FIST.
Whats a good salad recipe?
i love salad but i want to try something different. i have mixed lettuce oniion cheese tomtoe, sometimes fette. what something diffrent i can make.Whats a good salad recipe?
Hi Cassie,
There are so many good ones out there! For a good 'dinner salad' (a little more filling...) Try:
blanched green beans,
halved cherry tomatoes,
boiled chat potatoes (cooked with skin on then quartered)
kalamata olives,
soft boiled egg (peel and cut in half)
finely sliced spanish onion
and baby spinach leaves.
just toss everything together and top with the egg.
dress with a dressing of one tablespoon lemon juice, two tablespoons olive oil, one teaspoon of dijon mustard and a teaspoon of honey. Mix and drizzle over the top.. This salad is also great with grilled salmon, tinned tuna or shredded barbecued chicken.
Love Kell.Whats a good salad recipe?
Try allrecipes.com! It has hundreds of salad recipes.
http://allrecipes.com/Search/Ingredients鈥?/a>
Here's another recipe you might like to try. It's supposed to be similar to the Olive Garden salad. Yummy!
~Salad Dressing~
* 1/2 cup mayonnaise
* 1/3 cup white vinegar
* 1 tsp. vegetable oil
* 2 Tbsp. corn syrup
* 2 Tbsp. parmesan cheese
* 2 Tbsp. Romano cheese
* 1/4 tsp. garlic salt or one clove garlic, minced
* 1/2 tsp. Italian seasoning
* 1/2 tsp. parsley flakes
* 1 Tbsp. lemon juice
1) Blend all ingredients in a blender until well mixed.
1 bag Dole American Blend salad
4-5 slices red onion
4-6 black olives
2-4 pepperoncini (banana peppers)
1/2 cup croutons
1 small tomato, quartered
Freshly grated Parmesan cheese
2) In a large bowl, mix the salad mix with remaining ingredients
3) Pour the dressing over the mix, and toss it all together.
4) Top with parmesan cheese if desired.
Or my personal favorite: Lettuce (I like Bib or Butter lettuce, and Radicio) with dried cranberries, mandarin oranges, and dry roasted peanuts or almonds. I also like to make candied pecans/almonds to put on my salads.
Hope this helps! =)
Italian Tomato Pasta Salad always a fav in my house
227 g angel hair pasta
120 ml zesty Italian dressing
2 tomatoes, chopped
25 g grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place into a large serving bowl. Toss with dressing and tomatoes. Top with Parmesan and serve.
it doesn't get any easier then that
This is a GREAT recipe if you like broccoli. Even if it's not your favorite, it might become one!
Broccoli - break off the florets into small pieces, discard the stems
raisins
cashews
bacon bits
Poppyseed dressing
Just mix together - Wonderful!
You can also add chopped red onion if you don't mind onion breath!
start with your basic greens. add some red onion or shallot slivers, small diced celery and carrots, fresh blueberries, and shaved manchego cheese.
toss with a dressing made from olive oil, lemon juice, salt, and pepper.
sounds odd, but the simple dressing allows the flavors of the salad components to shine.
grill chicken....
add lettuce tomato onion cheese tomato crutons and the chicken ...carrots 1 boiled egg chopped...and honey mustard dressing BOMB
add chicken... or tuna
and olives, with balsamic dressing
coleslaw-
grated carrot
shredded cabbage
tinned corn kerrnals
Praise- fat free coleslaw dressing
Hi Cassie,
There are so many good ones out there! For a good 'dinner salad' (a little more filling...) Try:
blanched green beans,
halved cherry tomatoes,
boiled chat potatoes (cooked with skin on then quartered)
kalamata olives,
soft boiled egg (peel and cut in half)
finely sliced spanish onion
and baby spinach leaves.
just toss everything together and top with the egg.
dress with a dressing of one tablespoon lemon juice, two tablespoons olive oil, one teaspoon of dijon mustard and a teaspoon of honey. Mix and drizzle over the top.. This salad is also great with grilled salmon, tinned tuna or shredded barbecued chicken.
Love Kell.Whats a good salad recipe?
Try allrecipes.com! It has hundreds of salad recipes.
http://allrecipes.com/Search/Ingredients鈥?/a>
Here's another recipe you might like to try. It's supposed to be similar to the Olive Garden salad. Yummy!
~Salad Dressing~
* 1/2 cup mayonnaise
* 1/3 cup white vinegar
* 1 tsp. vegetable oil
* 2 Tbsp. corn syrup
* 2 Tbsp. parmesan cheese
* 2 Tbsp. Romano cheese
* 1/4 tsp. garlic salt or one clove garlic, minced
* 1/2 tsp. Italian seasoning
* 1/2 tsp. parsley flakes
* 1 Tbsp. lemon juice
1) Blend all ingredients in a blender until well mixed.
1 bag Dole American Blend salad
4-5 slices red onion
4-6 black olives
2-4 pepperoncini (banana peppers)
1/2 cup croutons
1 small tomato, quartered
Freshly grated Parmesan cheese
2) In a large bowl, mix the salad mix with remaining ingredients
3) Pour the dressing over the mix, and toss it all together.
4) Top with parmesan cheese if desired.
Or my personal favorite: Lettuce (I like Bib or Butter lettuce, and Radicio) with dried cranberries, mandarin oranges, and dry roasted peanuts or almonds. I also like to make candied pecans/almonds to put on my salads.
Hope this helps! =)
Italian Tomato Pasta Salad always a fav in my house
227 g angel hair pasta
120 ml zesty Italian dressing
2 tomatoes, chopped
25 g grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place into a large serving bowl. Toss with dressing and tomatoes. Top with Parmesan and serve.
it doesn't get any easier then that
This is a GREAT recipe if you like broccoli. Even if it's not your favorite, it might become one!
Broccoli - break off the florets into small pieces, discard the stems
raisins
cashews
bacon bits
Poppyseed dressing
Just mix together - Wonderful!
You can also add chopped red onion if you don't mind onion breath!
start with your basic greens. add some red onion or shallot slivers, small diced celery and carrots, fresh blueberries, and shaved manchego cheese.
toss with a dressing made from olive oil, lemon juice, salt, and pepper.
sounds odd, but the simple dressing allows the flavors of the salad components to shine.
grill chicken....
add lettuce tomato onion cheese tomato crutons and the chicken ...carrots 1 boiled egg chopped...and honey mustard dressing BOMB
add chicken... or tuna
and olives, with balsamic dressing
coleslaw-
grated carrot
shredded cabbage
tinned corn kerrnals
Praise- fat free coleslaw dressing
Whats ur fav soup or salad recipe?
Im making me and my fiances first recipe box and i wanted a variety so why not ask others! So what is your favorite type of soup or salad and its recipe????Whats ur fav soup or salad recipe?
~~~~~ Chicken %26amp; Barley Soup ~~~~~
Serving: 15
Prep Time: 60 minutes
Cook Time: 120 minutes
Total Time: 180 minutes
1 cut-up chicken
1/2 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/2 cup barley
1 chicken bouillon cube
1/2 tsp dried sage
pepper
1. Cover chicken with water in a large pot.
2. Bring to a boil and reduce heat and simmer 1 1/2 hours, skimming foam from top occasionally.
3. Remove chicken from broth and cool.
4. Cool broth, or refrigerate overnight and remove fat.
5. Skin and de-bone chicken, and chop into bite-sized pieces.
6. Re-heat broth to boiling and add remaining ingredients.
7. Reduce to a simmer and cook for 1 hour or until barley is tender.
~~~~~~~~Mediterranean Salad~~~~~~~~
1/8 tsp black pepper, freshly ground
1/8 tsp salt
2 Tbsp olive or flaxseed oil
2 Tbsp lemon juice
4 cucumbers, peeled, quartered length-wise and thinly sliced
3 cloves garlic, minced
1/4 cup red onion, thinly sliced
4 ripe tomatoes, chopped
1/4 cup balsamic vinegar
Prep %26amp; Cooking Time: 10 min.
6 servings Serving Size: 1.750 cup
Directions:
In a small bowl or cuvette combine garlic, balsamic vinegar, oil, lemon juice, freshly ground black pepper and salt. Mix well. In a large bowl combine all vegetables and toss well with dressing. Serve immediately or cover and chill for up to a one to two hours.
educe to a simmer and cook for 1 hour or until barley is tender.
Good luck %26amp; enjoy!..._;-)Whats ur fav soup or salad recipe?
CHINESE MEATBALL SOUP
MEATBALLS:
1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth
1 egg
SOUP:
2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2'; cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting
Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).
Prepare meatballs: stir ingredients together, shape into 1 1/4'; meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400掳 15 minutes.
To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.
CHICKEN AND BEAN SALAD
2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves
Combine chicken, beans, onions, in a salad bowl.
In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.
Toss with chicken mixture and serve over lettuce leaves.
Potato and Sausage Soup
6 slices of bacon (cooked and crumbled)
1 lb. sausage (browned)
1 onion (chopped/browned with sausage)
3 stalks celery (chopped/browned with onion %26amp; sausage)
1 large can of Chicken Broth
5-6 Potatoes (sliced or chopped)
1 bunch of Kale or 1 small bag of Spinach
1 pint heavy cream
Salt and pepper to taste
Cook bacon, crumble, set aside, brown sausage, onion and celery in bacon drippings, drain. Add chicken broth and potatoes, cook 20 minutes. Add Kale and heavy cream and crumbled bacon. Salt and pepper to taste and serve with a salad and crusty bread for dipping!
Salad of any kind will do with this, or it is fine all by itself.
Three Bean Salad with a twist!
1 can Mixed Beans (drained)
1 can Light Red Kidney Beans (drained)
1 Can Garbanzo Beans (drained)
1 Bottle French Dressing
1 Bag of Frito's Brand Corn Chips
Mix the beans with the French Dressing. When you are ready to serve blend in the Frito's. Awesome Salad and good for you, well except for those Frito's but they make the beans worth eating!
Waldorf Salad
Chopped apples
Grapes (green, red or black)
Walnuts
Raisin's
Mayo
Lemon Juice
Salt and pepper to taste
chicken tortilla soup
INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
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DIRECTIONS
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
french onion soup
INGREDIENTS
2 onions, thinly sliced
1/4 cup butter
2 tablespoons all-purpose flour
2 (10.5 ounce) cans beef broth
2 1/2 cups water
6 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
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DIRECTIONS
Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
Meanwhile, toast French bread slices.
Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.
:) yum
fruit salad
1 head lettuce
2 cans fruit cocktail
1 small jar miracle whip
milk
parsley
1/2 cup sugar
mix miracle whip, milk , sugar and parsley to make a dressing. you want it to be creamy but not thick or runny. I have never measured the milk I just eyeball it.
cut lettuce, drain fruit, mix add dressing just before serving and stir well.
This is one of my favorite soups - it's a little spicy, definitely filling, %26amp; great with a crusty loaf of bread....
Zuppa Toscana Soup
1lb hot Italian sausage
3 cloves garlic, chopped
4 large russet potatoes, cut into bite-sized pieces
1 3lb 1.5oz can (or 6 cups) chicken broth
2 1/2 to 3 cups water
6 cups chopped kale, loosely packed
1 cup heavy cream
+ salt %26amp; pepper to taste
freshly grated parmesan to sprinkle on top
On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes %26amp; kale %26amp; simmer slowly, uncovered to let stock reduce %26amp; flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.
Spoon into bowls %26amp; sprinkle with grated parmesanmakeup show
~~~~~ Chicken %26amp; Barley Soup ~~~~~
Serving: 15
Prep Time: 60 minutes
Cook Time: 120 minutes
Total Time: 180 minutes
1 cut-up chicken
1/2 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/2 cup barley
1 chicken bouillon cube
1/2 tsp dried sage
pepper
1. Cover chicken with water in a large pot.
2. Bring to a boil and reduce heat and simmer 1 1/2 hours, skimming foam from top occasionally.
3. Remove chicken from broth and cool.
4. Cool broth, or refrigerate overnight and remove fat.
5. Skin and de-bone chicken, and chop into bite-sized pieces.
6. Re-heat broth to boiling and add remaining ingredients.
7. Reduce to a simmer and cook for 1 hour or until barley is tender.
~~~~~~~~Mediterranean Salad~~~~~~~~
1/8 tsp black pepper, freshly ground
1/8 tsp salt
2 Tbsp olive or flaxseed oil
2 Tbsp lemon juice
4 cucumbers, peeled, quartered length-wise and thinly sliced
3 cloves garlic, minced
1/4 cup red onion, thinly sliced
4 ripe tomatoes, chopped
1/4 cup balsamic vinegar
Prep %26amp; Cooking Time: 10 min.
6 servings Serving Size: 1.750 cup
Directions:
In a small bowl or cuvette combine garlic, balsamic vinegar, oil, lemon juice, freshly ground black pepper and salt. Mix well. In a large bowl combine all vegetables and toss well with dressing. Serve immediately or cover and chill for up to a one to two hours.
educe to a simmer and cook for 1 hour or until barley is tender.
Good luck %26amp; enjoy!..._;-)Whats ur fav soup or salad recipe?
CHINESE MEATBALL SOUP
MEATBALLS:
1 pound ground beef, chuck or sirloin, lean
3/4 cup oatmeal or bread crumbs
2 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
1 1/2 teaspoons fresh ginger, minced finely
1/2 teaspoon black pepper
1/4 cup chicken broth
1 egg
SOUP:
2 large cans (14 ounce) chicken broth
1 cup water
1 package (6 ounce) frozen snow pea pods
1/2 pound baby carrots, cut in half
1 1/2 cups fresh or canned bean sprouts
1/2 cup green onions, thinly sliced
1 1/2'; cube fresh ginger, finely grated
1 clove garlic, finely minced
peanut or olive oil for roasting
Combine soup ingredients in large saucepan over low heat to simmer (reserve snow pea pods and carrots for broiling or stir frying).
Prepare meatballs: stir ingredients together, shape into 1 1/4'; meatballs and place on lightly oiled broiler pan. Spray lightly with an olive oil spray if you used very lean meat. Broil until nicely browned or bake at 400掳 15 minutes.
To roast the baby carrots, cut carrots in half, lengthwise. Rub in one or 2 tablespoons of olive or peanut oil, and sprinkle between the meatballs on the broiler pan. Do the same with the thawed snow peas.
Check while broiling, and remove carrots, snow peas, and meatballs as they begin to brown. Drain on paper towels briefly and add to soup. If you wish to skip this step, you may alternatively brown the meatballs, snow peas, and carrots in a wok.
With all ingredients now in soup, simmer over low heat 15 to 20 minutes and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.
CHICKEN AND BEAN SALAD
2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves
Combine chicken, beans, onions, in a salad bowl.
In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.
Toss with chicken mixture and serve over lettuce leaves.
Potato and Sausage Soup
6 slices of bacon (cooked and crumbled)
1 lb. sausage (browned)
1 onion (chopped/browned with sausage)
3 stalks celery (chopped/browned with onion %26amp; sausage)
1 large can of Chicken Broth
5-6 Potatoes (sliced or chopped)
1 bunch of Kale or 1 small bag of Spinach
1 pint heavy cream
Salt and pepper to taste
Cook bacon, crumble, set aside, brown sausage, onion and celery in bacon drippings, drain. Add chicken broth and potatoes, cook 20 minutes. Add Kale and heavy cream and crumbled bacon. Salt and pepper to taste and serve with a salad and crusty bread for dipping!
Salad of any kind will do with this, or it is fine all by itself.
Three Bean Salad with a twist!
1 can Mixed Beans (drained)
1 can Light Red Kidney Beans (drained)
1 Can Garbanzo Beans (drained)
1 Bottle French Dressing
1 Bag of Frito's Brand Corn Chips
Mix the beans with the French Dressing. When you are ready to serve blend in the Frito's. Awesome Salad and good for you, well except for those Frito's but they make the beans worth eating!
Waldorf Salad
Chopped apples
Grapes (green, red or black)
Walnuts
Raisin's
Mayo
Lemon Juice
Salt and pepper to taste
chicken tortilla soup
INGREDIENTS
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions
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DIRECTIONS
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
french onion soup
INGREDIENTS
2 onions, thinly sliced
1/4 cup butter
2 tablespoons all-purpose flour
2 (10.5 ounce) cans beef broth
2 1/2 cups water
6 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
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DIRECTIONS
Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
Meanwhile, toast French bread slices.
Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.
:) yum
fruit salad
1 head lettuce
2 cans fruit cocktail
1 small jar miracle whip
milk
parsley
1/2 cup sugar
mix miracle whip, milk , sugar and parsley to make a dressing. you want it to be creamy but not thick or runny. I have never measured the milk I just eyeball it.
cut lettuce, drain fruit, mix add dressing just before serving and stir well.
This is one of my favorite soups - it's a little spicy, definitely filling, %26amp; great with a crusty loaf of bread....
Zuppa Toscana Soup
1lb hot Italian sausage
3 cloves garlic, chopped
4 large russet potatoes, cut into bite-sized pieces
1 3lb 1.5oz can (or 6 cups) chicken broth
2 1/2 to 3 cups water
6 cups chopped kale, loosely packed
1 cup heavy cream
+ salt %26amp; pepper to taste
freshly grated parmesan to sprinkle on top
On medium heat, brown sausage with garlic. If there is fat left in bottom of pan, drain. Return to heat and add chicken broth, water, potatoes %26amp; kale %26amp; simmer slowly, uncovered to let stock reduce %26amp; flavor develop, about one hour. When potatoes are fork tender, stir in heavy cream.
Spoon into bowls %26amp; sprinkle with grated parmesan
Healthy but flavorful Greek/Mediterranean salad recipe?
Does anyone know of any Greek/Mediterranean salad recipes? Preferably one you've tried yourself so you can tell me if it tastes good? It doesn't have to be nonfat but relatively healthy. Thanks for any suggestions.Healthy but flavorful Greek/Mediterranean salad recipe?
Mediterranean Salad
1 head green leaf lettuce, torn into bite-size pieces
2 large ripe tomatoes, cut into strips
1/2 cucumber, peeled, diced
1 cup pitted black olives
1/4 cup feta cheese, crumbled
1/2 cup olive oil
1/4 cup red wine vinegar
3/4 teaspoon dried oregano, crumbled
Salt and freshly ground black pepper to taste
Combine lettuce, tomatoes, cucumber, olives and cheese in large bowl.
Whisk olive oil, vinegar and oregano in small bowl until well blended. Season with salt and pepper. Pour dressing over salad and toss to coat evenly.
Mediterranean Salad
A salad that's not only healthy but looks sensational on the dinner table!
Serves 6
Degree of difficulty: Low
You need:
6 ripe Roma tomatoes cut into large chunks
1 large red roasted capsicum, peeled and cut into strips
1 red onion peeled halved and thinly sliced
1 medium cucumber, peeled, and cut into chunks
Several sprigs of sweet basil
12 small black olives (pitted)
Mediterranean Dressing:
5 tbsp. extra virgin olive oil
1 tbsp. wine vinegar (balsamic if possible)
陆 tsp. Meaux or Dijon mustard
1 peeled whole garlic clove
Sea salt and freshly ground black pepper
(Optional extra 1 small anchovy fillet)
I use a wide neck jar for mixing my dressing.
Method:
Put tomatoes, capsicum and onion in a large bowl and mix lightly.
Make up the dressing by whisking together the balsamic vinegar, salt and pepper, mustard and mash in the anchovy fillet if using.
Add the olive oil and the slightly crushed peeled garlic clove. Whisk together well, then shake well before using if making in a wide jar.
Add the cucumber and torn basil to the salad along with sufficient dressing to moisten all ingredients, toss lightly, then sprinkle the olives on top.
If you do not use all of the dressing then remove the garlic clove otherwise it will discolour after a few hours. This dressing will keep for a few days.Healthy but flavorful Greek/Mediterranean salad recipe?
i found 198 greek salad recipes on recipezaar.com. for free, too.
This is the best!!!
Cranberry, Feta and Roasted Walnut Salad
Ingredients:
1 package (10 oz.) mixed salad greens
1 cup sweetened dried cranberries
1 package (4 oz.) Athenos Crumbled Feta Cheese
1/2 cup coarsely chopped toasted California walnuts
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil
Layer salad greens, cranberries, cheese and walnuts in shallow salad bowl or on large serving platter. Whisk vinegar, honey, mustard and pepper in small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad. Toss gently to coat. Serve immediately.
Cranberry, Feta and Roasted Walnut Salad serves/makes 4
check out the website www.videojug.com
they have recipes and video of makings of different types of mediterranean salad,including greek salad as well.and they show it in video so it will help to get it done properly.
1 cup chopped cucumbers
1 tomato, coarsely chopped
1/4 cup coarsely chopped green peppers
1/4 cup thinly sliced red onions
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. KRAFT Greek Vinaigrette Dressing
1/2 tsp. grated lemon peel
COMBINE all ingredients.
Top chopped romaine (or whatever lettuce, heck, skip the lettuce if you want) with tomato wedges, cucmber chunks, chick peas, sliced red onion, and artichoke hearts (water, not oil packed). Make your own dressing by whisking together red wine vinegar, oregano, pepper, a little salt and streaming in olive oil. Instead of crumbling a bunch of feta on it and adding a lot of fat, whisk some tiny bits into the dressing. If you want olives, but not the fat chop them fine and do the same. I have made this salad before. I really enjoy it on a hot day.
This is considered low fat...all I know is that it's goooood...lol!
Greek Salad
2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
2 Tbsp fresh Italian parsley (minced)
1/2 tsp dried oregano
1/8 tsp salt
1/8 tsp ground black pepper
1 tsp honey
1 large cucumber (peeled, seeded and diced)
1 medium green pepper (seeded and julienned)
4 cups romaine lettuce (chopped)
12 black olives
2 plum or roma tomatoes (quartered)
1/4 small red onion (cut into rings)
1 ounce feta cheese (crumbled)
Whisk together vinegar, oil, parsley, oregano, salt, pepper and honey in a medium sized mixing bowl. Place the bowl in the refrigerator to chill while preparing the vegetables.
When the dressing is chilled, whisk and add the cucumber and bell pepper and toss. Return to the refrigerator.
After the lettuce is chopped, divide it between two plates and place the olives to one side of the plate. Place the tomatoes on the other side and the onions slices on the bottom, forming a triangle between the three.
Arrange the cucumbers and peppers on one side of the plate. Pour the remaining dressing over the salads dividing equally.
Crumble the feta cheese over the top and serve.
This does NOT keep well for a long period, so make sure you eat or serve it within a day or two!
Enjoy!
Mediterranean Salad
1 head green leaf lettuce, torn into bite-size pieces
2 large ripe tomatoes, cut into strips
1/2 cucumber, peeled, diced
1 cup pitted black olives
1/4 cup feta cheese, crumbled
1/2 cup olive oil
1/4 cup red wine vinegar
3/4 teaspoon dried oregano, crumbled
Salt and freshly ground black pepper to taste
Combine lettuce, tomatoes, cucumber, olives and cheese in large bowl.
Whisk olive oil, vinegar and oregano in small bowl until well blended. Season with salt and pepper. Pour dressing over salad and toss to coat evenly.
Mediterranean Salad
A salad that's not only healthy but looks sensational on the dinner table!
Serves 6
Degree of difficulty: Low
You need:
6 ripe Roma tomatoes cut into large chunks
1 large red roasted capsicum, peeled and cut into strips
1 red onion peeled halved and thinly sliced
1 medium cucumber, peeled, and cut into chunks
Several sprigs of sweet basil
12 small black olives (pitted)
Mediterranean Dressing:
5 tbsp. extra virgin olive oil
1 tbsp. wine vinegar (balsamic if possible)
陆 tsp. Meaux or Dijon mustard
1 peeled whole garlic clove
Sea salt and freshly ground black pepper
(Optional extra 1 small anchovy fillet)
I use a wide neck jar for mixing my dressing.
Method:
Put tomatoes, capsicum and onion in a large bowl and mix lightly.
Make up the dressing by whisking together the balsamic vinegar, salt and pepper, mustard and mash in the anchovy fillet if using.
Add the olive oil and the slightly crushed peeled garlic clove. Whisk together well, then shake well before using if making in a wide jar.
Add the cucumber and torn basil to the salad along with sufficient dressing to moisten all ingredients, toss lightly, then sprinkle the olives on top.
If you do not use all of the dressing then remove the garlic clove otherwise it will discolour after a few hours. This dressing will keep for a few days.Healthy but flavorful Greek/Mediterranean salad recipe?
i found 198 greek salad recipes on recipezaar.com. for free, too.
This is the best!!!
Cranberry, Feta and Roasted Walnut Salad
Ingredients:
1 package (10 oz.) mixed salad greens
1 cup sweetened dried cranberries
1 package (4 oz.) Athenos Crumbled Feta Cheese
1/2 cup coarsely chopped toasted California walnuts
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1/4 cup extra virgin olive oil
Layer salad greens, cranberries, cheese and walnuts in shallow salad bowl or on large serving platter. Whisk vinegar, honey, mustard and pepper in small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad. Toss gently to coat. Serve immediately.
Cranberry, Feta and Roasted Walnut Salad serves/makes 4
check out the website www.videojug.com
they have recipes and video of makings of different types of mediterranean salad,including greek salad as well.and they show it in video so it will help to get it done properly.
1 cup chopped cucumbers
1 tomato, coarsely chopped
1/4 cup coarsely chopped green peppers
1/4 cup thinly sliced red onions
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. KRAFT Greek Vinaigrette Dressing
1/2 tsp. grated lemon peel
COMBINE all ingredients.
Top chopped romaine (or whatever lettuce, heck, skip the lettuce if you want) with tomato wedges, cucmber chunks, chick peas, sliced red onion, and artichoke hearts (water, not oil packed). Make your own dressing by whisking together red wine vinegar, oregano, pepper, a little salt and streaming in olive oil. Instead of crumbling a bunch of feta on it and adding a lot of fat, whisk some tiny bits into the dressing. If you want olives, but not the fat chop them fine and do the same. I have made this salad before. I really enjoy it on a hot day.
This is considered low fat...all I know is that it's goooood...lol!
Greek Salad
2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
2 Tbsp fresh Italian parsley (minced)
1/2 tsp dried oregano
1/8 tsp salt
1/8 tsp ground black pepper
1 tsp honey
1 large cucumber (peeled, seeded and diced)
1 medium green pepper (seeded and julienned)
4 cups romaine lettuce (chopped)
12 black olives
2 plum or roma tomatoes (quartered)
1/4 small red onion (cut into rings)
1 ounce feta cheese (crumbled)
Whisk together vinegar, oil, parsley, oregano, salt, pepper and honey in a medium sized mixing bowl. Place the bowl in the refrigerator to chill while preparing the vegetables.
When the dressing is chilled, whisk and add the cucumber and bell pepper and toss. Return to the refrigerator.
After the lettuce is chopped, divide it between two plates and place the olives to one side of the plate. Place the tomatoes on the other side and the onions slices on the bottom, forming a triangle between the three.
Arrange the cucumbers and peppers on one side of the plate. Pour the remaining dressing over the salads dividing equally.
Crumble the feta cheese over the top and serve.
This does NOT keep well for a long period, so make sure you eat or serve it within a day or two!
Enjoy!
Do you have a Pasta Salad recipe with these ingredients?
you can add more vegetables or take out less it doesn't matter for this recipeDo you have a Pasta Salad recipe with these ingredients?
You sound like you have your recipe already. It is everything but a dressing. I love Russian or Ranch, Italian is good too.Do you have a Pasta Salad recipe with these ingredients?
You already have a good start, sounds like your imagination is working great tonight.
Cook your pasta per directions any amount you like, drain, and let cool
Dice your peppers for color, dice some sweet onion, and add what ever cheeses you like along with the diced tomato, add some drained whole kernel corn, salt and pepper and mayonnaise.
You could also use some cooked and drained frozen mixed vegetables with this.
just chop all of that stuff you said, mix with pasta and add your favorite salad dressing. Ranch or Italian would be good.
no.:)
Here's my Pasta Salad Recipe:
1 box spiral pasta, cooked according to package directions, drained, and cooled
1 chub dry salami, cut into bite sized cubes
1 4oz container feta cheese
1 4 oz can sliced olives, drained
1 red bell pepper, seeded and chopped
1 bunch green onion
1 bottle good Italian dressing
You sound like you have your recipe already. It is everything but a dressing. I love Russian or Ranch, Italian is good too.Do you have a Pasta Salad recipe with these ingredients?
You already have a good start, sounds like your imagination is working great tonight.
Cook your pasta per directions any amount you like, drain, and let cool
Dice your peppers for color, dice some sweet onion, and add what ever cheeses you like along with the diced tomato, add some drained whole kernel corn, salt and pepper and mayonnaise.
You could also use some cooked and drained frozen mixed vegetables with this.
just chop all of that stuff you said, mix with pasta and add your favorite salad dressing. Ranch or Italian would be good.
no.:)
Here's my Pasta Salad Recipe:
1 box spiral pasta, cooked according to package directions, drained, and cooled
1 chub dry salami, cut into bite sized cubes
1 4oz container feta cheese
1 4 oz can sliced olives, drained
1 red bell pepper, seeded and chopped
1 bunch green onion
1 bottle good Italian dressing
Im planning to be a vegetarian so.. help me how to make a vege salad! what are the recipes?
Because of the hassle of buying and making, I just stop by my local Subway store and get it made for about $4..
A salad bowl;
- lettuce
- tomatoes
- pickles
- cucumber
- olives
- sweet peppers
and topped it with (my favorite) Sweet Onion sauce.Im planning to be a vegetarian so.. help me how to make a vege salad! what are the recipes?
yay, thanks! Report Abuse
Im planning to be a vegetarian so.. help me how to make a vege salad! what are the recipes?
I make myself 2 salads a day usually.
Think of the greatest salad bar you have even been too.. it's a great start.
I always use a healthy lettuces Romaine, then add others' Butter(Boston), Spring Mix,Arugala(spicy), even a already shredded Cole slaw mix(cabbages, carrots etc)
Now what other raw veggies do you like?
For me it's just about everything. Tomatoes, Cucumbers, Radishes, Onion, Celery, I also like Heart of Palm, Artichoke hearts, Pickled Beets(Raw or plain cooked also). Sprouts of all kinds. Avocado, I like cooked potatoes too.
See the sky is the limit..mostly it's based on what I have in the fridge.
Remember to keep your salad dressing light, low fat %26amp; healthy.
Slaint茅(to your health)
heres a different sort of salad which works wonders...
1.Boil 2-3 medium potatoes and leave to cool.
2.Boil 100g of pasta and leave to cool
3.Drain a tin of canned chick peas
4. Mix together the above ingredients and add coleslaw (enough to cover the ingredients... about a tub should do)
5. Add salt if u like
6. You musn't forget to enjoy!
INGREDIENTS
1 pound firm tofu, crumbled
2 carrots, grated
1 cucumber, cleaned and diced
6 green onions, chopped
2 cups fresh peas
1 (2 ounce) can chopped black olives
1/4 cup teriyaki sauce
2 tablespoons Dijon-style prepared mustard
DIRECTIONS
In a medium size mixing bowl combine tofu, carrots, cucumber, green onions, assorted vegetables, black olives, teriyaki sauce and Dijon mustard. Mix well.
Salad
1.place vegetables in bowl
2.add dressing
3.toss
*smacks hand* Sorry....
Avocado and tomato salad
INGREDIENTS
4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
DIRECTIONS
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Aren't most salads vegetarian? Or at least easily conveted by not adding meat.
Vegetarian tacos can be a challenge, but if you are looking for a recipe for vegetarian salad you might need one for ice too....
A salad bowl;
- lettuce
- tomatoes
- pickles
- cucumber
- olives
- sweet peppers
and topped it with (my favorite) Sweet Onion sauce.Im planning to be a vegetarian so.. help me how to make a vege salad! what are the recipes?
yay, thanks! Report Abuse
Im planning to be a vegetarian so.. help me how to make a vege salad! what are the recipes?
I make myself 2 salads a day usually.
Think of the greatest salad bar you have even been too.. it's a great start.
I always use a healthy lettuces Romaine, then add others' Butter(Boston), Spring Mix,Arugala(spicy), even a already shredded Cole slaw mix(cabbages, carrots etc)
Now what other raw veggies do you like?
For me it's just about everything. Tomatoes, Cucumbers, Radishes, Onion, Celery, I also like Heart of Palm, Artichoke hearts, Pickled Beets(Raw or plain cooked also). Sprouts of all kinds. Avocado, I like cooked potatoes too.
See the sky is the limit..mostly it's based on what I have in the fridge.
Remember to keep your salad dressing light, low fat %26amp; healthy.
Slaint茅(to your health)
heres a different sort of salad which works wonders...
1.Boil 2-3 medium potatoes and leave to cool.
2.Boil 100g of pasta and leave to cool
3.Drain a tin of canned chick peas
4. Mix together the above ingredients and add coleslaw (enough to cover the ingredients... about a tub should do)
5. Add salt if u like
6. You musn't forget to enjoy!
INGREDIENTS
1 pound firm tofu, crumbled
2 carrots, grated
1 cucumber, cleaned and diced
6 green onions, chopped
2 cups fresh peas
1 (2 ounce) can chopped black olives
1/4 cup teriyaki sauce
2 tablespoons Dijon-style prepared mustard
DIRECTIONS
In a medium size mixing bowl combine tofu, carrots, cucumber, green onions, assorted vegetables, black olives, teriyaki sauce and Dijon mustard. Mix well.
Salad
1.place vegetables in bowl
2.add dressing
3.toss
*smacks hand* Sorry....
Avocado and tomato salad
INGREDIENTS
4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
DIRECTIONS
In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.
Aren't most salads vegetarian? Or at least easily conveted by not adding meat.
Vegetarian tacos can be a challenge, but if you are looking for a recipe for vegetarian salad you might need one for ice too....
Do you have a salad recipe that I can make with tomatoes and corn?
Tomato Corn Salad
1 pkg (16 oz) frozen corn
3 med tomatoes, diced
1/3 cup Italian salad dressing
1/4 cup minced fresh basil
1/2 to 1 teaspoon salt
Cook corn in microwave with a little bit of water for 3 to 3 1/2 min. Drain. Combine all ingredients. Serve immediately or refrigerate.Do you have a salad recipe that I can make with tomatoes and corn?
You can put tomatoes and corn into any salad!
I would make a salad with the tomatoes (diced large...like 1/2 inch cubes), corn, and lettuce. Top with an Italian dressing... or sprinkle with lemon juice and herbs (basil, oregano, crushed chilli peppers).Do you have a salad recipe that I can make with tomatoes and corn?
you can mix tomato and corn and boil the photato and mash them
and mix them all
and eat
1 pkg (16 oz) frozen corn
3 med tomatoes, diced
1/3 cup Italian salad dressing
1/4 cup minced fresh basil
1/2 to 1 teaspoon salt
Cook corn in microwave with a little bit of water for 3 to 3 1/2 min. Drain. Combine all ingredients. Serve immediately or refrigerate.Do you have a salad recipe that I can make with tomatoes and corn?
You can put tomatoes and corn into any salad!
I would make a salad with the tomatoes (diced large...like 1/2 inch cubes), corn, and lettuce. Top with an Italian dressing... or sprinkle with lemon juice and herbs (basil, oregano, crushed chilli peppers).Do you have a salad recipe that I can make with tomatoes and corn?
you can mix tomato and corn and boil the photato and mash them
and mix them all
and eat
What's the best salad recipe you have?
ORANGE BUTTERMILK SALAD:
1 (20 ounce) cans crushed pineapple, undrained
3 tablespoon white sugar
1 (6 ounce) packages orange flavored gelatin
2 cups buttermilk
1 (8 ounce) containers frozen whipped topping, thawed
Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room temperature. Add buttermilk, and refrigerate 1 hour, or until partially set.
Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours, or until completely set.What's the best salad recipe you have?
Tomato and Mozarella Salad
3-5 tomatoes
1-2 balls fresh mozarella cheese
fresh basil leaves
balsamic vinegar
Cut tomatoes and mozarella into thin slices. Shred basil with your fingers, into more bite-size pieces. Cover with balsamic vinegar.
It's one of my favorite recipes--everyone loves it!What's the best salad recipe you have?
Baby spinach with julienned mango and crushed cashews. Dressing is lime juice, soy sauce, olive oil, some black pepper to taste.
Pasta Salad
Ingredients
1 pound of cooked pasta, chilled
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 green pepper, cut in small chunks
1 whole boneless chicken breast, cooked and cut into small pieces
1 scraped and grated carrot
1/4 cup sliced green stuffed olives
1/2 medium onion, chopped
1 stalk celery, sliced thin
small tin of green peas, drained
1 cup kidney beans, rinsed
1/2 salt free peanuts or walnuts
1/2 Catalina Dressing or Bleu Cheese dressing
Directions
Mix everything together, adding more dressing on individual servings if desired.
Baked Potato Salad
Ingredients
8 potatoes
1/2 pound bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced
Directions
Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch baking dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and slice 1/4 inch thick. Place bacon in a large, deep skillet. Cook over medium high heat until lightly brown. Drain, chop and set aside. Combine the potatoes, cheese, onion, mayonnaise and salt and pepper. Mix well and pour into prepared baking dish. Top with bacon and olives, and bake at 325 degrees F (165 degrees C) or 1 hour.
French Summer Salad
Serving: Serves: 4
Cook Time: 15 minutes
Total Time: 30 minutes
spinach leaves, freshly washed and dried
3 diced potatoes, skins on
8 ounces smoked turkey, shredded
1 (10-ounce) package petits peas, blanched slightly
1 large carrot, cleaned, grated
1 small purple onion, very thinly sliced
1 teaspoon tarragon
1/2 cup sour cream
1/4 cup Calvert's Cedar Street Garlic Mustard
1/2 teaspoon freshly ground pepper
salt to taste
3 tablespoons Calvados (apple brandy)
Poach potatoes in chicken stock until crunchy. Combine potatoes, turkey, peas, onions, salt and pepper. Mix tarragon, sour cream, Calvert's Cedar Street Garlic Mustard, and Calvados. Toss with salad and place mixture on spinach leaves.
Each serving: About 380 calories, 18 g protein, 55 g carbohydrate, 8 g total fat (4 g saturated), 37 mg cholesterol, 510 mg sodium.
Crunchy Turkey Salad
INGREDIENTS:
1 cup cooked, cubed turkey meat
2 celery, chopped
2 tart apples, cored and cubed
1/2 cup chopped walnuts
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon prepared Dijon-style mustard
1/4 teaspoon salt
ground black pepper to taste
DIRECTIONS:
In a large bowl, combine the turkey, celery, apples and walnuts.
Prepare the dressing in a small bowl by whisking together the sour cream, mayonnaise, parsley, lemon juice, honey, mustard, salt and pepper. Pour over turkey mixture and toss to evenly coat. Refrigerate until chiled.
Dill and Shrimp Salad
INGREDIENTS:
3 pounds cooked shrimp
2 lemons, juiced
1 lime, juiced
2 stalks celery, chopped
3 green onions, chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
ground black pepper to taste
DIRECTIONS:
In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.
Great Green Salad
INGREDIENTS:
4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch white sugar
1 teaspoon chopped fresh parsley
1 teaspoon fresh lemon juice
2 cloves garlic, chopped
1 avocados - peeled, pitted, and cubed
4 cups mixed salad greens
1/2 cup sliced almonds
2 ounces feta cheese, crumbled
DIRECTIONS:
In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.
Vine Ripened Tomato Salad
Serves 4 as a first course
1 large, ripe tomato (yellow, orange, red or heirloom)
8 ounces Maytag Blue Cheese
Three Vinegar vinaigrette
Fresh Basil leaves
For the: Balsamic Vinaigrette
1/3 cup sherry vinegar
1/3 cup balsamic vinegar
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1 tablespoon chopped shallots
陆 tablespoon garlic
1 tablespoon chopped fresh parsley
1 tablespoon chopped sage
1 tablespoon chopped thyme
2 cups olive oil
Mix all ingredients together.
To assemble the salad:
Slice tomato into 4 slices. Arrange each slice on a plate, drizzle
with the vinaigrette. Crumble 2 ounces of the blue cheese onto each
serving and garnish with fresh basil leaves.
TOMATO, MOZZARELLA %26amp; BASIL VINAIGRETTE
3 lg. ripe tomatoes, sliced
1 lb. mozzarella, sliced
1/2 c. olive oil
2 tbsp. wine vinegar
2 tbsp. finely chopped fresh basil
Salt %26amp; pepper to taste
In a large serving dish, alternate slices of tomatoes and mozzarella
cheese. Sprinkle with oil, vinegar and basil. Season with salt and
pepper. Serves 6 people.
Cranberry Apple Salad
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup lemon juice
2 tablespoons sugar
1/8 tsp. salt
1 cup ginger ale
1/3 cup crushed pineapple
1/3 cup apple, cut in thin slivers
1/2 cup jellied cranberry sauce, cubed
Place gelatin in cold water; allow to stand
for 2 minutes. Dissolve by placing over hot water
Add the lemon juice, sugar, salt and ginger ale.
Allow to cool until it begins to thicken; fold in
pineapple, apple and cranberry cubes. Pour into
a mold. Place in refrigerator until firm. Serves 4-6.
Asiago Spinach Salad - It is so good and very low fat, kind of like spinach salad with warm bacon dressing only healthier.
6 cups loosely packed torn fresh spinach
1/3 cup balsamic vinegar
1 1/2 tablespoons water
1 teaspoon sugar
1/4 teaspoon pepper
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 1/2 ounces shaved Asiago cheese
Place spinach in a large bowl. Set salad aside.
Combine vinegar and next 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Remove from heat; add oil, stirring constantly with a wire whisk.
Immediately pour vinegar mixture over salad; toss well. Spoon onto a serving platter; top with cheese. Serve immediately.
SOUTHWESTERN CHICKEN SALAD
Directions Combine diced chicken, green pepper, celery and black olives in a large bowl.
Blend mayonnaise and TOSTITOS庐 Salsa in a small bowl.
Pour over salad ingredients and toss lightly to mix.
Chill thoroughly.
To serve, place on crisp salad greens, top with shredded cheese.
Serve with TOSTITOS庐 Tortilla Chips. Prep time: 15 minutes. Serves 4.
allrecipes.com
They have the best 3 cheese tortellini and broccoli salad I have ever eaten
got this from paula deen and love it
1 head iceburg lettuce, washed, patted dry, and torn into pieces
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas, thawed, uncooked
2 (8-ounce) cans sliced water chestnuts
3 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 cup raisins
3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
1 cup grated Cheddar
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped
Dressing:
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar
In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely. Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.
Spinach leaves with crumbled bleu cheese, dried cranberries and cherries, mandarin orange slices, almond slices, and a light dressing. MMM!
choped salad you need chopp onions, tomato;s, cucumber, and add lemon juice with salt and black pepper and some mint
This is my favorite salad
Leaf %26amp; romaine lettuce- washed and torn up
yellow squash - sliced thin
broccoli and colliflower both cut up small
tomatoe - chopped up
chopped onion
shredded or chunk cheese
seedless grapes - cut in half
walnuts
carrots sliced thin
you want alot of goodies not just all lettuce..so be generous in what you add..
mix equal parts of each
sugar
oil
balsamic vinegar
shake and refrigerate..for at least an hour..shake before serving.
This is a great salad!!
mix sprounts of any type in chopped cabbage,spinach,onion,reddish,bell peppers,
some herbs, lime juice %26amp; salt.
1 (20 ounce) cans crushed pineapple, undrained
3 tablespoon white sugar
1 (6 ounce) packages orange flavored gelatin
2 cups buttermilk
1 (8 ounce) containers frozen whipped topping, thawed
Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room temperature. Add buttermilk, and refrigerate 1 hour, or until partially set.
Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8 hours, or until completely set.What's the best salad recipe you have?
Tomato and Mozarella Salad
3-5 tomatoes
1-2 balls fresh mozarella cheese
fresh basil leaves
balsamic vinegar
Cut tomatoes and mozarella into thin slices. Shred basil with your fingers, into more bite-size pieces. Cover with balsamic vinegar.
It's one of my favorite recipes--everyone loves it!What's the best salad recipe you have?
Baby spinach with julienned mango and crushed cashews. Dressing is lime juice, soy sauce, olive oil, some black pepper to taste.
Pasta Salad
Ingredients
1 pound of cooked pasta, chilled
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 green pepper, cut in small chunks
1 whole boneless chicken breast, cooked and cut into small pieces
1 scraped and grated carrot
1/4 cup sliced green stuffed olives
1/2 medium onion, chopped
1 stalk celery, sliced thin
small tin of green peas, drained
1 cup kidney beans, rinsed
1/2 salt free peanuts or walnuts
1/2 Catalina Dressing or Bleu Cheese dressing
Directions
Mix everything together, adding more dressing on individual servings if desired.
Baked Potato Salad
Ingredients
8 potatoes
1/2 pound bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced
Directions
Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch baking dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and slice 1/4 inch thick. Place bacon in a large, deep skillet. Cook over medium high heat until lightly brown. Drain, chop and set aside. Combine the potatoes, cheese, onion, mayonnaise and salt and pepper. Mix well and pour into prepared baking dish. Top with bacon and olives, and bake at 325 degrees F (165 degrees C) or 1 hour.
French Summer Salad
Serving: Serves: 4
Cook Time: 15 minutes
Total Time: 30 minutes
spinach leaves, freshly washed and dried
3 diced potatoes, skins on
8 ounces smoked turkey, shredded
1 (10-ounce) package petits peas, blanched slightly
1 large carrot, cleaned, grated
1 small purple onion, very thinly sliced
1 teaspoon tarragon
1/2 cup sour cream
1/4 cup Calvert's Cedar Street Garlic Mustard
1/2 teaspoon freshly ground pepper
salt to taste
3 tablespoons Calvados (apple brandy)
Poach potatoes in chicken stock until crunchy. Combine potatoes, turkey, peas, onions, salt and pepper. Mix tarragon, sour cream, Calvert's Cedar Street Garlic Mustard, and Calvados. Toss with salad and place mixture on spinach leaves.
Each serving: About 380 calories, 18 g protein, 55 g carbohydrate, 8 g total fat (4 g saturated), 37 mg cholesterol, 510 mg sodium.
Crunchy Turkey Salad
INGREDIENTS:
1 cup cooked, cubed turkey meat
2 celery, chopped
2 tart apples, cored and cubed
1/2 cup chopped walnuts
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon prepared Dijon-style mustard
1/4 teaspoon salt
ground black pepper to taste
DIRECTIONS:
In a large bowl, combine the turkey, celery, apples and walnuts.
Prepare the dressing in a small bowl by whisking together the sour cream, mayonnaise, parsley, lemon juice, honey, mustard, salt and pepper. Pour over turkey mixture and toss to evenly coat. Refrigerate until chiled.
Dill and Shrimp Salad
INGREDIENTS:
3 pounds cooked shrimp
2 lemons, juiced
1 lime, juiced
2 stalks celery, chopped
3 green onions, chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
ground black pepper to taste
DIRECTIONS:
In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.
Great Green Salad
INGREDIENTS:
4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch white sugar
1 teaspoon chopped fresh parsley
1 teaspoon fresh lemon juice
2 cloves garlic, chopped
1 avocados - peeled, pitted, and cubed
4 cups mixed salad greens
1/2 cup sliced almonds
2 ounces feta cheese, crumbled
DIRECTIONS:
In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.
Vine Ripened Tomato Salad
Serves 4 as a first course
1 large, ripe tomato (yellow, orange, red or heirloom)
8 ounces Maytag Blue Cheese
Three Vinegar vinaigrette
Fresh Basil leaves
For the: Balsamic Vinaigrette
1/3 cup sherry vinegar
1/3 cup balsamic vinegar
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1 tablespoon chopped shallots
陆 tablespoon garlic
1 tablespoon chopped fresh parsley
1 tablespoon chopped sage
1 tablespoon chopped thyme
2 cups olive oil
Mix all ingredients together.
To assemble the salad:
Slice tomato into 4 slices. Arrange each slice on a plate, drizzle
with the vinaigrette. Crumble 2 ounces of the blue cheese onto each
serving and garnish with fresh basil leaves.
TOMATO, MOZZARELLA %26amp; BASIL VINAIGRETTE
3 lg. ripe tomatoes, sliced
1 lb. mozzarella, sliced
1/2 c. olive oil
2 tbsp. wine vinegar
2 tbsp. finely chopped fresh basil
Salt %26amp; pepper to taste
In a large serving dish, alternate slices of tomatoes and mozzarella
cheese. Sprinkle with oil, vinegar and basil. Season with salt and
pepper. Serves 6 people.
Cranberry Apple Salad
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup lemon juice
2 tablespoons sugar
1/8 tsp. salt
1 cup ginger ale
1/3 cup crushed pineapple
1/3 cup apple, cut in thin slivers
1/2 cup jellied cranberry sauce, cubed
Place gelatin in cold water; allow to stand
for 2 minutes. Dissolve by placing over hot water
Add the lemon juice, sugar, salt and ginger ale.
Allow to cool until it begins to thicken; fold in
pineapple, apple and cranberry cubes. Pour into
a mold. Place in refrigerator until firm. Serves 4-6.
Asiago Spinach Salad - It is so good and very low fat, kind of like spinach salad with warm bacon dressing only healthier.
6 cups loosely packed torn fresh spinach
1/3 cup balsamic vinegar
1 1/2 tablespoons water
1 teaspoon sugar
1/4 teaspoon pepper
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 1/2 ounces shaved Asiago cheese
Place spinach in a large bowl. Set salad aside.
Combine vinegar and next 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Remove from heat; add oil, stirring constantly with a wire whisk.
Immediately pour vinegar mixture over salad; toss well. Spoon onto a serving platter; top with cheese. Serve immediately.
SOUTHWESTERN CHICKEN SALAD
Directions Combine diced chicken, green pepper, celery and black olives in a large bowl.
Blend mayonnaise and TOSTITOS庐 Salsa in a small bowl.
Pour over salad ingredients and toss lightly to mix.
Chill thoroughly.
To serve, place on crisp salad greens, top with shredded cheese.
Serve with TOSTITOS庐 Tortilla Chips. Prep time: 15 minutes. Serves 4.
allrecipes.com
They have the best 3 cheese tortellini and broccoli salad I have ever eaten
got this from paula deen and love it
1 head iceburg lettuce, washed, patted dry, and torn into pieces
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas, thawed, uncooked
2 (8-ounce) cans sliced water chestnuts
3 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 cup raisins
3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
1 cup grated Cheddar
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped
Dressing:
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar
In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely. Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.
Spinach leaves with crumbled bleu cheese, dried cranberries and cherries, mandarin orange slices, almond slices, and a light dressing. MMM!
choped salad you need chopp onions, tomato;s, cucumber, and add lemon juice with salt and black pepper and some mint
This is my favorite salad
Leaf %26amp; romaine lettuce- washed and torn up
yellow squash - sliced thin
broccoli and colliflower both cut up small
tomatoe - chopped up
chopped onion
shredded or chunk cheese
seedless grapes - cut in half
walnuts
carrots sliced thin
you want alot of goodies not just all lettuce..so be generous in what you add..
mix equal parts of each
sugar
oil
balsamic vinegar
shake and refrigerate..for at least an hour..shake before serving.
This is a great salad!!
mix sprounts of any type in chopped cabbage,spinach,onion,reddish,bell peppers,
some herbs, lime juice %26amp; salt.
I don't do mayo--but I need a great potato salad recipe?
So I'm thinking something with a vinaigrette, but I'm open to other ideas too. Do you have a great one that does not involve mayonnaise? If possible, I would like something that you actually make yourself rather than a link. Thank you very much!I don't do mayo--but I need a great potato salad recipe?
I make a warm German Potato Salad, here's my favorite from my grandmother (God, she was the BEST cook I've ever come across, rest her soul..........)
German Potato Salad:
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
I hope you enjoy this, and it becomes a family favorite of yours......I'm not a mayo person either, and this suits me to a ';t';
ChristopherI don't do mayo--but I need a great potato salad recipe?
I hate mayo so I just substitute either sour creme or a mustard/cream cheese mixture where a recipe calls for mayo. I won't give you recipes because you can search on line or a cookbook. I've also heard that people use hummus but I've never tried it.
Works for me.
I have one that people always devour.
The recipe is for 4 portions.
* 2 pounds Yukon potatoes, or red potatoes
3 rashers bacon, browned and crumbled
* Salt
* 1 onion, fine chopped
* 2 tablespoon, beef bouillion
* 2-3 Tablespoon white vinegar
* Pepper
* 3-4 Tablespoon Saflo oil
* 2 0r 3 sprigs of Chives, or green onions, fine chpped.
Method:
Boil potatoes in water, when done drain, and let them cool completely
after they have cooled, peel an slice them into a thin slice.
Now heat a 1/2 cup water and dissolve your beef bouillon
Make a marinade from the onions, the vinegar, Salt and pepper, boillion and oil.
Pour over cooled potatoes. now mix this very gently, and let stand in fridge for at least 1 hour.
Last, sprinkle with sliced green onions or chives. Just before serving top with bacon.
I make your garden-variety, classic American potato salad, but I substitute sour cream for the mayonnaise. I also add a few chopped, hard-boiled eggs.
http://www.fabulousfoods.com/features/no鈥?/a>
Spicy Potato Salad
Recipe #125822 ratings
A great spicy potato salad without all the fat of mayo. I made it for Christmas and also for a potluck for my husband's work.
by southern chef in louisiana | Edit...My Notes
Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
8-10 servings 1陆 hours 1 hour prep
Change to: servings US Metric
4 large round red potatoes (about 2 pounds)
1/3 cup vegetable oil
1/4 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons chili powder
1 teaspoon seasoning salt
1/8 teaspoon hot sauce
1 (8 3/4 ounce) can whole kernel corn, drained
1 small carrot, shredded
1 (2 1/2 ounce) can sliced ripe olives
Not the one? See other Spicy Potato Salad Recipes
Spicy
Refrigerator
Southwestern U.S.
Low Protein
Potatoes
Cook red potatoes in boiling water to cover 20-30 minutes or until tender.
Drain and cool to touch. Cut potatoes into cubes and place in a large bowl.
Whisk together oil and next 5 ingredients; pour over potatoes tossing gently to cover. Chill 1 hour.
Stir in corn and next 3 ingredients.
I've had something called German Potato Salad. Use cooked potatoes with skins on, baked potatoes are ok, mix with sour cream and bacon bits. Also, my mom makes potato salad with italian dressing sometimes, but she also puts in a little miracle whip, too. And my husband insists on mustard in his, but you can make it the way you want, everybody makes theirs different.
No Mayo Dill Potato Salad:
35 min 20 min prep
6 servings
7 cups new potatoes, washed and quartered
8 ounces sour cream
2 teaspoons fresh dill, chopped (or equivalent in dried)
1 teaspoon dried parsley
2 tablespoons spicy brown mustard (Gulden's is what I use)
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 green onion, sliced thin with tops
1. Bring large pot of salted water to boil. Add potatoes and cook till tender but still firm, about 15 minutes. Drain and rinse with cold water, then chill till cold thru.
2. In medium bowl, combine sour cream, dill, parsley, mustard, salt and pepper.
3. Pour dressing over completely cold potatoes and toss gently. Chill for a couple of hours or overnight for best flavor.
4. Garnish with sliced green onions before serving.
Italian Potatoes Recipe
14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 cup chopped fresh parsley leaves
1/2 cup chopped green onions
3 large cloves garlic, thinly sliced
1 heaping teaspoon salt
1/2 teaspoon dry mustard
1 scant tablespoon sugar
1 tablespoon Worcestershire sauce
1 cup olive oil
1/2 cup tarragon vinegar
Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in a large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.
American Classic Potato Salad
Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 10 (1/2-cup) servings
6 cups quartered unpeeled small red potatoes
3/4 cup KRAFT Mayo Real Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/4 cup chopped fresh chives
ADD potatoes to boiling water; cook 15 minutes or until tender. Drain.
MIX mayo and mustard in large bowl.
ADD potatoes, bacon and chives; mix lightly. Refrigerate.
KRAFT KITCHENS TIPS
Size-Wise
To gauge a 1/2-cup serving of potato salad, cup your hand. That is the recommended serving size for this potato salad.
Substitute
Substitute sliced green onions for chopped chives.
No Mayo Potato Salad
6 large potatoes
3-4 scallions
3-4 Tbs extra virgin olive oil
1-2 tsp white wine vinegar
Salt and freshly-ground black pepper to taste
Scrub the potatoes, or peel them if you don't like skins. Cut into 1-inch cubes and cook in boiling water until almost starting to fall apart.
While the potatoes are cooking, slice the scallions very finely, including the green part.
Drain the potatoes and tip into a bowl. While they're still hot, pour in the olive oil and mix well. They should start to disintegrate a bit - this is the secret of this salad!
Add the scallions, vinegar, salt and black pepper. Taste as you go along and add the amounts you think you like. Leave to cool; chill if you wish, and serve. Serves somewhere between 5 and 10.
Try this healthy potato salad recipe because it's a good one.
Potato salad with mozzarella and orange
800 g small potatoes, peeled
large handful of fresh basil
100 ml freshly squeezed orange juice
2-3 tbsp concentrated orange juice
100 ml olive oil
1 tbsp white wine vinegar
250 g mozzarella cheese
salt, pepper
Boil the potatoes until soft. Split larger potatoes in half. Cut the cheese into large dice. Using a food processor, mix the basil with orange juice, concentrated orange juice, olive oil and vinegar. Season with salt and pepper. Pour this over the mozzarella, and add the warm potatoes. You can leave this for an hour or two, the flavors will just intensify.
use mustard and relish
equal parts low fat cottage cheese and low fat sour cream in the blender with some of your fave spices or relish makes an interesting binder for a potato salad.makeup show
I make a warm German Potato Salad, here's my favorite from my grandmother (God, she was the BEST cook I've ever come across, rest her soul..........)
German Potato Salad:
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Preheat the grill to high. Place potatoes in a large pot with the onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
I hope you enjoy this, and it becomes a family favorite of yours......I'm not a mayo person either, and this suits me to a ';t';
ChristopherI don't do mayo--but I need a great potato salad recipe?
I hate mayo so I just substitute either sour creme or a mustard/cream cheese mixture where a recipe calls for mayo. I won't give you recipes because you can search on line or a cookbook. I've also heard that people use hummus but I've never tried it.
Works for me.
I have one that people always devour.
The recipe is for 4 portions.
* 2 pounds Yukon potatoes, or red potatoes
3 rashers bacon, browned and crumbled
* Salt
* 1 onion, fine chopped
* 2 tablespoon, beef bouillion
* 2-3 Tablespoon white vinegar
* Pepper
* 3-4 Tablespoon Saflo oil
* 2 0r 3 sprigs of Chives, or green onions, fine chpped.
Method:
Boil potatoes in water, when done drain, and let them cool completely
after they have cooled, peel an slice them into a thin slice.
Now heat a 1/2 cup water and dissolve your beef bouillon
Make a marinade from the onions, the vinegar, Salt and pepper, boillion and oil.
Pour over cooled potatoes. now mix this very gently, and let stand in fridge for at least 1 hour.
Last, sprinkle with sliced green onions or chives. Just before serving top with bacon.
I make your garden-variety, classic American potato salad, but I substitute sour cream for the mayonnaise. I also add a few chopped, hard-boiled eggs.
http://www.fabulousfoods.com/features/no鈥?/a>
Spicy Potato Salad
Recipe #125822 ratings
A great spicy potato salad without all the fat of mayo. I made it for Christmas and also for a potluck for my husband's work.
by southern chef in louisiana | Edit...My Notes
Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
8-10 servings 1陆 hours 1 hour prep
Change to: servings US Metric
4 large round red potatoes (about 2 pounds)
1/3 cup vegetable oil
1/4 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons chili powder
1 teaspoon seasoning salt
1/8 teaspoon hot sauce
1 (8 3/4 ounce) can whole kernel corn, drained
1 small carrot, shredded
1 (2 1/2 ounce) can sliced ripe olives
Not the one? See other Spicy Potato Salad Recipes
Spicy
Refrigerator
Southwestern U.S.
Low Protein
Potatoes
Cook red potatoes in boiling water to cover 20-30 minutes or until tender.
Drain and cool to touch. Cut potatoes into cubes and place in a large bowl.
Whisk together oil and next 5 ingredients; pour over potatoes tossing gently to cover. Chill 1 hour.
Stir in corn and next 3 ingredients.
I've had something called German Potato Salad. Use cooked potatoes with skins on, baked potatoes are ok, mix with sour cream and bacon bits. Also, my mom makes potato salad with italian dressing sometimes, but she also puts in a little miracle whip, too. And my husband insists on mustard in his, but you can make it the way you want, everybody makes theirs different.
No Mayo Dill Potato Salad:
35 min 20 min prep
6 servings
7 cups new potatoes, washed and quartered
8 ounces sour cream
2 teaspoons fresh dill, chopped (or equivalent in dried)
1 teaspoon dried parsley
2 tablespoons spicy brown mustard (Gulden's is what I use)
1/2 teaspoon salt
1/4 teaspoon pepper
1-2 green onion, sliced thin with tops
1. Bring large pot of salted water to boil. Add potatoes and cook till tender but still firm, about 15 minutes. Drain and rinse with cold water, then chill till cold thru.
2. In medium bowl, combine sour cream, dill, parsley, mustard, salt and pepper.
3. Pour dressing over completely cold potatoes and toss gently. Chill for a couple of hours or overnight for best flavor.
4. Garnish with sliced green onions before serving.
Italian Potatoes Recipe
14 or 15 large red potatoes (about 5 pounds)
Salt and pepper
1/2 cup chopped fresh parsley leaves
1/2 cup chopped green onions
3 large cloves garlic, thinly sliced
1 heaping teaspoon salt
1/2 teaspoon dry mustard
1 scant tablespoon sugar
1 tablespoon Worcestershire sauce
1 cup olive oil
1/2 cup tarragon vinegar
Place potatoes in a large pot and cover with water. Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30 to 40 minutes. Drain and let stand until cool enough to handle. Peel potatoes, if desired, and cut into 1-inch chunks. Place cut potatoes in a large bowl. Sprinkle parsley and green onions over potatoes. Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well. Let stand all day, or at least for 4 hours, stirring every hour. Do not refrigerate. Serve at room temperature.
American Classic Potato Salad
Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 10 (1/2-cup) servings
6 cups quartered unpeeled small red potatoes
3/4 cup KRAFT Mayo Real Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/4 cup chopped fresh chives
ADD potatoes to boiling water; cook 15 minutes or until tender. Drain.
MIX mayo and mustard in large bowl.
ADD potatoes, bacon and chives; mix lightly. Refrigerate.
KRAFT KITCHENS TIPS
Size-Wise
To gauge a 1/2-cup serving of potato salad, cup your hand. That is the recommended serving size for this potato salad.
Substitute
Substitute sliced green onions for chopped chives.
No Mayo Potato Salad
6 large potatoes
3-4 scallions
3-4 Tbs extra virgin olive oil
1-2 tsp white wine vinegar
Salt and freshly-ground black pepper to taste
Scrub the potatoes, or peel them if you don't like skins. Cut into 1-inch cubes and cook in boiling water until almost starting to fall apart.
While the potatoes are cooking, slice the scallions very finely, including the green part.
Drain the potatoes and tip into a bowl. While they're still hot, pour in the olive oil and mix well. They should start to disintegrate a bit - this is the secret of this salad!
Add the scallions, vinegar, salt and black pepper. Taste as you go along and add the amounts you think you like. Leave to cool; chill if you wish, and serve. Serves somewhere between 5 and 10.
Try this healthy potato salad recipe because it's a good one.
Potato salad with mozzarella and orange
800 g small potatoes, peeled
large handful of fresh basil
100 ml freshly squeezed orange juice
2-3 tbsp concentrated orange juice
100 ml olive oil
1 tbsp white wine vinegar
250 g mozzarella cheese
salt, pepper
Boil the potatoes until soft. Split larger potatoes in half. Cut the cheese into large dice. Using a food processor, mix the basil with orange juice, concentrated orange juice, olive oil and vinegar. Season with salt and pepper. Pour this over the mozzarella, and add the warm potatoes. You can leave this for an hour or two, the flavors will just intensify.
use mustard and relish
equal parts low fat cottage cheese and low fat sour cream in the blender with some of your fave spices or relish makes an interesting binder for a potato salad.
What is your favorite salad recipe?
Caesar Salad: 2 garlic cloves smashed and chopped
1 shallot, chopped
1 tbsp. strong mustard
1 tbsp. chopped fresh parsley
3 tbsp. wine vinegar
1 egg yolk
3/4 cup olive oil
1 large romaine lettuce washed and dried
6 anchovy filets, drained
1/4 cup grated Parmesan cheese
a few drops of lemon juice
salt and pepper to taste
homemade (or store bought) croutons
place garlic, shallot, mustard and parsley; season well.
Pour in vinegar and mix well with whisk. Incorporate egg yolk.
Add oil, in steady stream, while mixing constantly with whisk.Correct seasoning and add few drops of lemon juice.
Tear lettuce into large pieces and place in large salad bowl.Toss in croutons and season well. Add anchovy fillets and pour in vinaigrette;toss until combined.
Sprinkle with cheese, toss and serve immediately, ENJOY!What is your favorite salad recipe?
My fav is my Special SUPERMOM Tuna Surprise{that my name to get the kids excited} I decide how many cans then i add cucumber tomato onion a lil relish all cut according to your style it is really good because there is no need to add a bunch of mayo to soften the tuna taste ! to cut carbs if you like it is so good just put over baby spinach or lettuce add cheese pepper and if you add mayo only use 1\4 to 1 teaspoon full that's all you'll need!What is your favorite salad recipe?
i usually just eat it without anything which people think is weird.
Depends.
Greens - Ceasar's salad
Potatoes - Russian salad.
Pasta - Macaroni salad with pineapple tidbits and raisins.
Fruit salad with walnuts and cream.
I like three bean salad.
Spinach Salad. Made with fresh spinach, bacon, bacon drippings, chives, lemon thyme, and Italian dressing. It is absolutely wonderful with the herb chocolate mint too!
Tonight, mixed greens, fresh basil, chopped garlic, grape tomatoes, crushed olives, feta chz crumbled. Blend, lime juice, rice wine vinegar, olive oil, salt pepper, pour over salad. Serve with crusty bread, wine. Add anchovies, artichoke heats, pepperoni, put on side. Bon Appetit.
iceberg lettuce with chopped red onion, sliced cucumbers, chopped red pepper, chopped celery, quartered tomatoes(in season), chopped red pepper, sliced black olives, shredded carrot, baby corn, sliced radishes, green bell pepper, asparagus spears, broccoli florets, cauliflower florets, diced scallions, artichoke hearts, chopped boiled eggs, shredded mild cheddar cheese, chopped blackened chicken, and blue cheese dressing.
1 avocado, diced
1 tomato, diced
3 strips bacon, crumbled
1/4 c. butter milk
splash of balsamic vinegrette
fresh cracked black pepper
Mix well. Serves 2-3. It's just about an entire meal. Nice and cool.
Ceaser Salad Dressing
For Dressing:
Juice of one lemon
Extra Virgin Olive Oil
1/2 tsp. Kosher Salt
A few Twists of Pepper
2 Cloves fresh garlic (through press)
3-4 DROPS Tabasco
2-3 drops Worcestershire Sauce
A bloop of Grey Poupon (Or dry Mustard, use less)
Anchovies (drain oil, rinse, pat dry, recommended 1/2 tin)
For Salad:
Romaine Lettuce
Homemade croutons (cheese bread)
Parmesean
Directions
After dry, roll anchovies and cut as small as possible. Put lemon juice into container, 1 part lemon and 2 parts extra-virgin olive oil. Add other ingredients. Put Romaine into salad bowl, add routons on top. Take ladel, add dressing (to integrate into croutons). Let rest for about 30 seconds, then gently toss a littl. Add parmesean, toss. Sprinkle with pepper.
tomato salad [summer salad]
2 ripe tomatoes diced
1/2c diced celery
1/2c diced onions
1/2c diced green peppers
3 cups of rotini noodles
sauce:
2tsp. paprika
1/3c ketchup
2/3c sugar or less
1/2c vegetable oil
1/4c vinegar
mix the sauce in with the ingredients. if you make it ahead of time the sauce will thicken.
Taco Salad
1 pound ground beef, browned %26amp; drained. Add dry pkg. of taco seasoning mix. Stir; set aside to cool.
Chopped lettuce, onion %26amp; tomato
Shredded yellow cheese
Shredded white cheese
Toss above in large bowl. Pour one 8 oz bottle of Catalina or Red Western dressing over and toss to mix. Crush one 7 1/2 oz. pkg. Nacho Cheese Doritos and sprinkle on top. Serve immediately, or if serving later, put in refrig. (covered) and add chips at serving time. YUM
Cucumbers and tomatoes, cubed. Shrimp and imitation crabmeat. All mixed together with creamy cucumber dressing. Fabulous.
Peppered nectarine salad
4-6 nectarines
1 large red onion
2 bell peppers
2 tomatoes
1 lime
balsamic vinegar
hazelnut oil
salt
black pepper
white pepper
ground hot red pepper
a good big pinch of dried basil
Wash everything, of course. Cut the nectarines into thin slices. Chop the onions finely. Cut the peppers into thin strips, no more than a couple of inches long. Cut the tomatoes into little cubes.
Pepper heavily with black pepper, more restrainedly with white pepper, and infinitesimally with the hot red pepper. If some of your peppers are mildly hot in their own right, you can skip the ground red pepper entirely.
Cut the lime in halves or quarters and squeeze it over the salad. Salt well. Add balsamic vinegar to taste鈥攑robably around 2-4 teaspoons. Add oil to taste. Sprinkle on the basil. Mix well.
i love coleslaw salad !!
Ingredients
1/2 head cabbage , small size
1/2 head red cabbage , small size
2 carrots , shredded
2/3 cup mayonnaise
1 tsp sugar
1 tsp lemon juice
1 tbsp ketchup , (optional)
Salt
Directions
1- Wash cabbage leaves and drain. Using a sharp long knife, cut cabbage and red cabbage into shreds.
2- In a bowl mix well mayonnaise, sugar, lemon juice, ketchup and little salt.
3- In a large salad bowl, mix cabbages, red cabbages, and carrots. Just before serving, pour prepared dressing over salad and stir
Ummm......... lettus, avocotoe, tomatoe, cucumber, and yeah salad dressing, i forget what kinds are good, but i like Ranch!
I like fruit sald.
fruit salad
1 shallot, chopped
1 tbsp. strong mustard
1 tbsp. chopped fresh parsley
3 tbsp. wine vinegar
1 egg yolk
3/4 cup olive oil
1 large romaine lettuce washed and dried
6 anchovy filets, drained
1/4 cup grated Parmesan cheese
a few drops of lemon juice
salt and pepper to taste
homemade (or store bought) croutons
place garlic, shallot, mustard and parsley; season well.
Pour in vinegar and mix well with whisk. Incorporate egg yolk.
Add oil, in steady stream, while mixing constantly with whisk.Correct seasoning and add few drops of lemon juice.
Tear lettuce into large pieces and place in large salad bowl.Toss in croutons and season well. Add anchovy fillets and pour in vinaigrette;toss until combined.
Sprinkle with cheese, toss and serve immediately, ENJOY!What is your favorite salad recipe?
My fav is my Special SUPERMOM Tuna Surprise{that my name to get the kids excited} I decide how many cans then i add cucumber tomato onion a lil relish all cut according to your style it is really good because there is no need to add a bunch of mayo to soften the tuna taste ! to cut carbs if you like it is so good just put over baby spinach or lettuce add cheese pepper and if you add mayo only use 1\4 to 1 teaspoon full that's all you'll need!What is your favorite salad recipe?
i usually just eat it without anything which people think is weird.
Depends.
Greens - Ceasar's salad
Potatoes - Russian salad.
Pasta - Macaroni salad with pineapple tidbits and raisins.
Fruit salad with walnuts and cream.
I like three bean salad.
Spinach Salad. Made with fresh spinach, bacon, bacon drippings, chives, lemon thyme, and Italian dressing. It is absolutely wonderful with the herb chocolate mint too!
Tonight, mixed greens, fresh basil, chopped garlic, grape tomatoes, crushed olives, feta chz crumbled. Blend, lime juice, rice wine vinegar, olive oil, salt pepper, pour over salad. Serve with crusty bread, wine. Add anchovies, artichoke heats, pepperoni, put on side. Bon Appetit.
iceberg lettuce with chopped red onion, sliced cucumbers, chopped red pepper, chopped celery, quartered tomatoes(in season), chopped red pepper, sliced black olives, shredded carrot, baby corn, sliced radishes, green bell pepper, asparagus spears, broccoli florets, cauliflower florets, diced scallions, artichoke hearts, chopped boiled eggs, shredded mild cheddar cheese, chopped blackened chicken, and blue cheese dressing.
1 avocado, diced
1 tomato, diced
3 strips bacon, crumbled
1/4 c. butter milk
splash of balsamic vinegrette
fresh cracked black pepper
Mix well. Serves 2-3. It's just about an entire meal. Nice and cool.
Ceaser Salad Dressing
For Dressing:
Juice of one lemon
Extra Virgin Olive Oil
1/2 tsp. Kosher Salt
A few Twists of Pepper
2 Cloves fresh garlic (through press)
3-4 DROPS Tabasco
2-3 drops Worcestershire Sauce
A bloop of Grey Poupon (Or dry Mustard, use less)
Anchovies (drain oil, rinse, pat dry, recommended 1/2 tin)
For Salad:
Romaine Lettuce
Homemade croutons (cheese bread)
Parmesean
Directions
After dry, roll anchovies and cut as small as possible. Put lemon juice into container, 1 part lemon and 2 parts extra-virgin olive oil. Add other ingredients. Put Romaine into salad bowl, add routons on top. Take ladel, add dressing (to integrate into croutons). Let rest for about 30 seconds, then gently toss a littl. Add parmesean, toss. Sprinkle with pepper.
tomato salad [summer salad]
2 ripe tomatoes diced
1/2c diced celery
1/2c diced onions
1/2c diced green peppers
3 cups of rotini noodles
sauce:
2tsp. paprika
1/3c ketchup
2/3c sugar or less
1/2c vegetable oil
1/4c vinegar
mix the sauce in with the ingredients. if you make it ahead of time the sauce will thicken.
Taco Salad
1 pound ground beef, browned %26amp; drained. Add dry pkg. of taco seasoning mix. Stir; set aside to cool.
Chopped lettuce, onion %26amp; tomato
Shredded yellow cheese
Shredded white cheese
Toss above in large bowl. Pour one 8 oz bottle of Catalina or Red Western dressing over and toss to mix. Crush one 7 1/2 oz. pkg. Nacho Cheese Doritos and sprinkle on top. Serve immediately, or if serving later, put in refrig. (covered) and add chips at serving time. YUM
Cucumbers and tomatoes, cubed. Shrimp and imitation crabmeat. All mixed together with creamy cucumber dressing. Fabulous.
Peppered nectarine salad
4-6 nectarines
1 large red onion
2 bell peppers
2 tomatoes
1 lime
balsamic vinegar
hazelnut oil
salt
black pepper
white pepper
ground hot red pepper
a good big pinch of dried basil
Wash everything, of course. Cut the nectarines into thin slices. Chop the onions finely. Cut the peppers into thin strips, no more than a couple of inches long. Cut the tomatoes into little cubes.
Pepper heavily with black pepper, more restrainedly with white pepper, and infinitesimally with the hot red pepper. If some of your peppers are mildly hot in their own right, you can skip the ground red pepper entirely.
Cut the lime in halves or quarters and squeeze it over the salad. Salt well. Add balsamic vinegar to taste鈥攑robably around 2-4 teaspoons. Add oil to taste. Sprinkle on the basil. Mix well.
i love coleslaw salad !!
Ingredients
1/2 head cabbage , small size
1/2 head red cabbage , small size
2 carrots , shredded
2/3 cup mayonnaise
1 tsp sugar
1 tsp lemon juice
1 tbsp ketchup , (optional)
Salt
Directions
1- Wash cabbage leaves and drain. Using a sharp long knife, cut cabbage and red cabbage into shreds.
2- In a bowl mix well mayonnaise, sugar, lemon juice, ketchup and little salt.
3- In a large salad bowl, mix cabbages, red cabbages, and carrots. Just before serving, pour prepared dressing over salad and stir
Ummm......... lettus, avocotoe, tomatoe, cucumber, and yeah salad dressing, i forget what kinds are good, but i like Ranch!
I like fruit sald.
fruit salad
Whats your favorite potato salad recipe?
The one everyone RAVES about? NOT off the internet, I can search for myself! I would love your tried %26amp; true recipe!Whats your favorite potato salad recipe?
This is by far the best potato salad recipe...it is my mom's!
Cook some red potatoes, peeled and cubed, until ';fork-tender';. Drain and put into a bowl and drizzle with bottled italian dressing (about a half cup for a couple of pounds of potatoes). Set aside.
Dressing:
half cup to one cup mayo (depends on your desired consistency-use your fave brand but I like hellman's)
quarter cup zatarain's mustard (could use any CREOLE mustard but zatarain's is best)
chopped boiled eggs, about 6 eggs
chopped green onions, about half a cup or so
cooked bacon, crumbled, about half a package
salt and pepper to taste
Mix the dressing and toss with the potatoes. This salad is good right away but I prefer it cold straight from the fridge. I don't usually measure the ingrediants, I just eyeball everything. This is my favorite potato salad. Good luck!Whats your favorite potato salad recipe?
It's so awesome...bacon makes everything yum! Report Abuse
Cube potatoes and boil until soft and tender...add enough mayo and mustard to moisten it well, depending on how many potatoes you use. Then you put an onion, chopped and some dill relish to taste. Add salt and pepper to taste. Eyeball it. That's what makes it good.
Well i have 2 that I fix and always get compliments on.They are both the same except a little twist.Cooked red potatoes,chopped dill pickles,sauteed green onions(lots),chopped boiled eggs,mustard,real mayo,garlic powder,and pickle juice.That's one,after you add the pickle juice,and it sits a while add a pinch of sugar.The other one is the same except you leave out the boiled eggs and add a can of cheap mixed vegetables and black olives to it.You can put regular or red onions,when you saute them they are tender and not so oniony.Just cook the amount of potatoes you do all the time.I always use only real mayo also.Mustard is for color..hope this helps give them a try.
I cheat with the dressing - but everybody LOVES this potato salad when I make it, so hey.....
Red potatoes (pontiacs) - leave the skin on and chop them into hearty sized pieces. Boil until they're cooked to your liking. When they're 8-10 mins away from being done, throw in 2-3 eggs so that they can boil.
Microwave 1/2 - 1 cup of peas - drain
Drain the potatoes and the eggs. Peel the eggs and slice into chunks.
Put the potatoes, eggs, and peas into a large bowl. Pour over some pre-made potato salad dressing (I use Kraft's).
Combine. Done :-)
If I didn't have any dressing in the fridge I'd combine mayonnaise with Italian dressing, salt and pepper.
You can throw in some freshly chopped mint if you like...
Cheers
boil whole potatoes until soft.. let cool in a bowl.. while cooling add ( depending on serving size) add mayo a squirt of ketchup, a half can of sliced black olives, a half a jar of sliced green olives, chopped onion, dill, season salt, pickle pieces, and stir into a lumpy cream sauce.. i then half a half a container of sour cream... stir again.... now peel the potatoes and cube them into the mixture....if you have to much cream you can add more potatoes or add more mayo if dry.... i then decorate with hard boiled egg slices.....
( you will taste this at V's b-day party! making a ton of it!
this is one of those family recipes that is all about taste testing, not measuring, so i am guessing on the amounts. this is a recipe i have used in several states and pot-luck situations to great success.
5-10 med/large potatos of choice. i prefer white or red taters.
3-5 eggs
boil all these together. you choose to skin potatoes or not. red taters make pretty salad, with skin. boil until taters soft, but not mashed. eggs will be done then. cool overnight if possible.
1 med-large onion, chopped
can of cut black olives
3-5 celery stalks, chopped
dill pickle relish, one bottle
mix ingredients with just enough real mayo to stick together, not be 'soupy'. add seasoning salt (i prefer johnny's salt, but any seasoning salt with paprika will work) to taste.
serve. this is a heavy tater salad, with only the mayo as a 'sweet' flavor. no mustard, and i always use real mayo, not sweet mayo. the seasoning salt and the pickle adds just enough bitter taste to the palate, and the onion and celery provide crunch. this is best served cold, after being made for about 4-12 hours.
hope it helps.
Everyone loves my potato salad.
Boil russet potatos until cooked, but not mushy
peel skins off. rough cut into bowl
I add one chopped hard boiled egg to every 4-5 potatos, so at least 2 eggs per batch.
celery chopped fine ( about a half cup per 8 potatos)
chopped kosher dill pickles (same as celery)
1 sm. can sliced black olives
1/2 small jar pimentos, chopped fine
yellow mustard (about 1/4 cup per 8 potatos)
good mayonnaise like Best Foods, Hellman's or Kraft (about 1 cup per 8 potatos)
salt (about 1 tsp), pepper(1/2 tsp), onion powder(1 tsp), dill(1 tsp)
Mix all together and refrigerate for at least 4 hours. Adjust taste to your liking.
After you have adjusted your salad, smooth top and sides of bowl and sprinkle with paprika and garnish with a sprig of parsley or a few black olives.
Enjoy!
Potato (boil till soft)
Onion
Olive Oil
Vinegar
Salt/Pepper
Wait till the potatoes cool and mix in other ingredients
That's it, quick and Delicious
Here's the recipe I use....warning Not for dieters!!! LOL
red potatoes, cooked, cooled and quartered
mayo,
seeded mustard,
red onion-diced,
ham-chopped/diced, or cooked bacon if you want to be really naughty!!
boiled eggs-quartered,
cheese-grated
Mix it all together........Yummo!!
This is by far the best potato salad recipe...it is my mom's!
Cook some red potatoes, peeled and cubed, until ';fork-tender';. Drain and put into a bowl and drizzle with bottled italian dressing (about a half cup for a couple of pounds of potatoes). Set aside.
Dressing:
half cup to one cup mayo (depends on your desired consistency-use your fave brand but I like hellman's)
quarter cup zatarain's mustard (could use any CREOLE mustard but zatarain's is best)
chopped boiled eggs, about 6 eggs
chopped green onions, about half a cup or so
cooked bacon, crumbled, about half a package
salt and pepper to taste
Mix the dressing and toss with the potatoes. This salad is good right away but I prefer it cold straight from the fridge. I don't usually measure the ingrediants, I just eyeball everything. This is my favorite potato salad. Good luck!Whats your favorite potato salad recipe?
It's so awesome...bacon makes everything yum! Report Abuse
Cube potatoes and boil until soft and tender...add enough mayo and mustard to moisten it well, depending on how many potatoes you use. Then you put an onion, chopped and some dill relish to taste. Add salt and pepper to taste. Eyeball it. That's what makes it good.
Well i have 2 that I fix and always get compliments on.They are both the same except a little twist.Cooked red potatoes,chopped dill pickles,sauteed green onions(lots),chopped boiled eggs,mustard,real mayo,garlic powder,and pickle juice.That's one,after you add the pickle juice,and it sits a while add a pinch of sugar.The other one is the same except you leave out the boiled eggs and add a can of cheap mixed vegetables and black olives to it.You can put regular or red onions,when you saute them they are tender and not so oniony.Just cook the amount of potatoes you do all the time.I always use only real mayo also.Mustard is for color..hope this helps give them a try.
I cheat with the dressing - but everybody LOVES this potato salad when I make it, so hey.....
Red potatoes (pontiacs) - leave the skin on and chop them into hearty sized pieces. Boil until they're cooked to your liking. When they're 8-10 mins away from being done, throw in 2-3 eggs so that they can boil.
Microwave 1/2 - 1 cup of peas - drain
Drain the potatoes and the eggs. Peel the eggs and slice into chunks.
Put the potatoes, eggs, and peas into a large bowl. Pour over some pre-made potato salad dressing (I use Kraft's).
Combine. Done :-)
If I didn't have any dressing in the fridge I'd combine mayonnaise with Italian dressing, salt and pepper.
You can throw in some freshly chopped mint if you like...
Cheers
boil whole potatoes until soft.. let cool in a bowl.. while cooling add ( depending on serving size) add mayo a squirt of ketchup, a half can of sliced black olives, a half a jar of sliced green olives, chopped onion, dill, season salt, pickle pieces, and stir into a lumpy cream sauce.. i then half a half a container of sour cream... stir again.... now peel the potatoes and cube them into the mixture....if you have to much cream you can add more potatoes or add more mayo if dry.... i then decorate with hard boiled egg slices.....
( you will taste this at V's b-day party! making a ton of it!
this is one of those family recipes that is all about taste testing, not measuring, so i am guessing on the amounts. this is a recipe i have used in several states and pot-luck situations to great success.
5-10 med/large potatos of choice. i prefer white or red taters.
3-5 eggs
boil all these together. you choose to skin potatoes or not. red taters make pretty salad, with skin. boil until taters soft, but not mashed. eggs will be done then. cool overnight if possible.
1 med-large onion, chopped
can of cut black olives
3-5 celery stalks, chopped
dill pickle relish, one bottle
mix ingredients with just enough real mayo to stick together, not be 'soupy'. add seasoning salt (i prefer johnny's salt, but any seasoning salt with paprika will work) to taste.
serve. this is a heavy tater salad, with only the mayo as a 'sweet' flavor. no mustard, and i always use real mayo, not sweet mayo. the seasoning salt and the pickle adds just enough bitter taste to the palate, and the onion and celery provide crunch. this is best served cold, after being made for about 4-12 hours.
hope it helps.
Everyone loves my potato salad.
Boil russet potatos until cooked, but not mushy
peel skins off. rough cut into bowl
I add one chopped hard boiled egg to every 4-5 potatos, so at least 2 eggs per batch.
celery chopped fine ( about a half cup per 8 potatos)
chopped kosher dill pickles (same as celery)
1 sm. can sliced black olives
1/2 small jar pimentos, chopped fine
yellow mustard (about 1/4 cup per 8 potatos)
good mayonnaise like Best Foods, Hellman's or Kraft (about 1 cup per 8 potatos)
salt (about 1 tsp), pepper(1/2 tsp), onion powder(1 tsp), dill(1 tsp)
Mix all together and refrigerate for at least 4 hours. Adjust taste to your liking.
After you have adjusted your salad, smooth top and sides of bowl and sprinkle with paprika and garnish with a sprig of parsley or a few black olives.
Enjoy!
Potato (boil till soft)
Onion
Olive Oil
Vinegar
Salt/Pepper
Wait till the potatoes cool and mix in other ingredients
That's it, quick and Delicious
Here's the recipe I use....warning Not for dieters!!! LOL
red potatoes, cooked, cooled and quartered
mayo,
seeded mustard,
red onion-diced,
ham-chopped/diced, or cooked bacon if you want to be really naughty!!
boiled eggs-quartered,
cheese-grated
Mix it all together........Yummo!!
I am looking for salad recipes.?
Does anyone have any new and different salad recipes? Not pasta or potato salads. Thanks!I am looking for salad recipes.?
This is super yummy! use mandarins or fresh strawberries!
INGREDIENTS (Nutrition)
1/2 cup creamy salad dressing (e.g. Miracle Whip庐)
1/3 cup white vinegar
1/3 cup white sugar
1 teaspoon poppy seeds
4 cups baby spinach
4 cups mixed salad greens
1 (10 ounce) can mandarin oranges, drained
1/3 cup thinly sliced red onion
1/2 cup slivered almonds
DIRECTIONS
Make the poppy seed dressing by whisking together the creamy salad dressing, vinegar, sugar, and poppy seeds; set aside. Arrange the spinach leaves, mixed salad greens, oranges, onion, and almonds onto individual salad plates. Drizzle with poppy seed dressing to serve.
I am looking for salad recipes.?
My favorite salad is Ranch Taco Chicken Salad.
1lb. boneless chicken breasts, cut into strips
1T. oil
1T. chili powder
1 cup salsa
1 cup ranch dressing
8 ounce pkg. of taco cheese
1 can black olives
1/2 a sliced red onion
1/2 cup crushed cool ranch doritos
Cook chicken and chili powder in oil for 8 minutes or until chicken is done. Cool chicken. Combine the salsa and ranch dressing. Toss chicken, greens, cheese, black olives, and red onion together. Top with crushed chips and serve with dressing.
SICILIAN ESCAROLE SALAD
1 large head escarole (broad leaf type)
1/3 cup olive oil
2 tablespoons wine vinegar
3 cloves garlic, pressed or finely minced and crushed
a few drops balsamic vinegar
1/3 teaspoon sea salt (adjust if using anchovies)
pinch black pepper
1/3 teaspoon basil leaves
1/3 teaspoon oregano leaves
1/3 teaspoon (or to taste) hot red pepper flakes
1 can medium sized black ripe olives or oil cured, chopped
1 large Vidalia or red onion, sliced thinly
1 large english cucumber, quartered lengthwise, sliced into 1 inch chunks
1 can anchovies (optional)
Add wine vinegar to bottom of bowl.
Peel garlic, and using a garlic press, add garlic to vinegar and allow to sit at least 10 minutes. (Alternatively, if you don't have a garlic press, mince garlic finely and then sprinkle with salt and rub the side of your knife across it to crush garlic to a fine paste, then add to vinegar as above.) Stir pepper, oregano, basil, and red pepper flakes into vinegar. Add chopped onion, stir to mix together.
Wash and thoroughly dry the escarole and separate the leaves, tearing them into 1-2 inch pieces. Add to vinegar and garlic, chop the cucumber into one inch pieces and season with black pepper.
If using the optional anchovies, drain, break them into sections and add to the olive oil. Otherwise, pour olive oil over salad, sprinkle with salt and mix gently but thoroughly. Taste and adjust seasonings.
Escarole salad can be easily varied to suit the ingredients that you have available, or what's seasonal at the market. But remember, it's best kept rather simple, with not too many ingredients, in the Italian tradition.
This can be topped with Parmesan croutons or served with bruschetta.
Variations:
When in season, optionally add fresh ripe tomato slices and use chopped fresh basil and oregano. Another nice addition is roasted red peppers. Or add 2'; X 1/2'; slices of salami, mortadella or a sharp Italian cheese such as Asiago, Provolone or Pecorino Romano cheese. Or include a can of cannelloni beans (drained), or a can of Italian Tonno (tuna) packed in olive oil for a hearty lunch. Toss in 1/2'; by 2'; chunks of .
Note: When using anchovies, adjust salt, as anchovies can be very salty depending on how they're packed.
Three Bean Salad
1 can black beans, well drained
1 can white beans, well drained
1 can red beans, well drained
1 can corn, well drained
2/3 cup mayo (more or less depending on the consistency you like)
1/2 cup red onions, finely diced
1/2 cup celery, finely diced
salt and pepper to taste
1 1/2 tablespoons Mrs Dash Garlic and Herb
Combine all ingredients and let sit in fridge a couple of hours.
we love this, try it: ! firm head of iceberg lettuce, rinsed and cut into bite size pieces, 1 bunch of green onions sliced, 1 can of water chestnuts quartered, 1 8oz package of FROZEN peas thawed, 2 cups of grated cheddar cheese and 1 bottle of ranch dressing (we prefer Hidden Valley Ranch) Put all ingredients into a very large bowl and mix well with your hands. Pour into an oblong baking dish preferably glass (for eye appeal) spread evenly. Pour 2 cups of grated cheddar cheese over the top of salad mix to cover. Fry 1 lb of bacon crisp, drain well. Crush the bacon in a zipllock orastic bag. Sprinkle over the cheese on the salad. Can be eaten iimimmediately covered and refrigerated. Enjoy!! (fry bacon ahead of time, sorry forgot to mention this?
If you like spinach, this is a great recipe http://www.cooksrecipes.com/salad/asian_鈥?/a>
It's very easy to prepare. I eat it all the time and absolutely love it.
Here's another one I saw on TV...
http://www.foodnetwork.com/recipes/giada鈥?/a>
I like to share this with my friends when they come over for dinner parties.
I have a few you might enjoy. Greek salad, orzo pasta salad (much different then traditional pasta salads) napa cabbage salad and a broccoli cauliflower salad. Find them at:
http://www.cooking-is-easy-and-fun.com/S鈥?/a>
This is good...... Take a block of creme cheese cream add one 12 oz frozen whip creme to it add one bag of mini marshmallows one small can of crushed pineapple one jar of chopped mar chino cherry's stir all up top with walnuts. great
-bacon bits
-sliced/cubed chicken or steak
-anchovies
-seafood
-veggies
This is super yummy! use mandarins or fresh strawberries!
INGREDIENTS (Nutrition)
1/2 cup creamy salad dressing (e.g. Miracle Whip庐)
1/3 cup white vinegar
1/3 cup white sugar
1 teaspoon poppy seeds
4 cups baby spinach
4 cups mixed salad greens
1 (10 ounce) can mandarin oranges, drained
1/3 cup thinly sliced red onion
1/2 cup slivered almonds
DIRECTIONS
Make the poppy seed dressing by whisking together the creamy salad dressing, vinegar, sugar, and poppy seeds; set aside. Arrange the spinach leaves, mixed salad greens, oranges, onion, and almonds onto individual salad plates. Drizzle with poppy seed dressing to serve.
I am looking for salad recipes.?
My favorite salad is Ranch Taco Chicken Salad.
1lb. boneless chicken breasts, cut into strips
1T. oil
1T. chili powder
1 cup salsa
1 cup ranch dressing
8 ounce pkg. of taco cheese
1 can black olives
1/2 a sliced red onion
1/2 cup crushed cool ranch doritos
Cook chicken and chili powder in oil for 8 minutes or until chicken is done. Cool chicken. Combine the salsa and ranch dressing. Toss chicken, greens, cheese, black olives, and red onion together. Top with crushed chips and serve with dressing.
SICILIAN ESCAROLE SALAD
1 large head escarole (broad leaf type)
1/3 cup olive oil
2 tablespoons wine vinegar
3 cloves garlic, pressed or finely minced and crushed
a few drops balsamic vinegar
1/3 teaspoon sea salt (adjust if using anchovies)
pinch black pepper
1/3 teaspoon basil leaves
1/3 teaspoon oregano leaves
1/3 teaspoon (or to taste) hot red pepper flakes
1 can medium sized black ripe olives or oil cured, chopped
1 large Vidalia or red onion, sliced thinly
1 large english cucumber, quartered lengthwise, sliced into 1 inch chunks
1 can anchovies (optional)
Add wine vinegar to bottom of bowl.
Peel garlic, and using a garlic press, add garlic to vinegar and allow to sit at least 10 minutes. (Alternatively, if you don't have a garlic press, mince garlic finely and then sprinkle with salt and rub the side of your knife across it to crush garlic to a fine paste, then add to vinegar as above.) Stir pepper, oregano, basil, and red pepper flakes into vinegar. Add chopped onion, stir to mix together.
Wash and thoroughly dry the escarole and separate the leaves, tearing them into 1-2 inch pieces. Add to vinegar and garlic, chop the cucumber into one inch pieces and season with black pepper.
If using the optional anchovies, drain, break them into sections and add to the olive oil. Otherwise, pour olive oil over salad, sprinkle with salt and mix gently but thoroughly. Taste and adjust seasonings.
Escarole salad can be easily varied to suit the ingredients that you have available, or what's seasonal at the market. But remember, it's best kept rather simple, with not too many ingredients, in the Italian tradition.
This can be topped with Parmesan croutons or served with bruschetta.
Variations:
When in season, optionally add fresh ripe tomato slices and use chopped fresh basil and oregano. Another nice addition is roasted red peppers. Or add 2'; X 1/2'; slices of salami, mortadella or a sharp Italian cheese such as Asiago, Provolone or Pecorino Romano cheese. Or include a can of cannelloni beans (drained), or a can of Italian Tonno (tuna) packed in olive oil for a hearty lunch. Toss in 1/2'; by 2'; chunks of .
Note: When using anchovies, adjust salt, as anchovies can be very salty depending on how they're packed.
Three Bean Salad
1 can black beans, well drained
1 can white beans, well drained
1 can red beans, well drained
1 can corn, well drained
2/3 cup mayo (more or less depending on the consistency you like)
1/2 cup red onions, finely diced
1/2 cup celery, finely diced
salt and pepper to taste
1 1/2 tablespoons Mrs Dash Garlic and Herb
Combine all ingredients and let sit in fridge a couple of hours.
we love this, try it: ! firm head of iceberg lettuce, rinsed and cut into bite size pieces, 1 bunch of green onions sliced, 1 can of water chestnuts quartered, 1 8oz package of FROZEN peas thawed, 2 cups of grated cheddar cheese and 1 bottle of ranch dressing (we prefer Hidden Valley Ranch) Put all ingredients into a very large bowl and mix well with your hands. Pour into an oblong baking dish preferably glass (for eye appeal) spread evenly. Pour 2 cups of grated cheddar cheese over the top of salad mix to cover. Fry 1 lb of bacon crisp, drain well. Crush the bacon in a zipllock orastic bag. Sprinkle over the cheese on the salad. Can be eaten iimimmediately covered and refrigerated. Enjoy!! (fry bacon ahead of time, sorry forgot to mention this?
If you like spinach, this is a great recipe http://www.cooksrecipes.com/salad/asian_鈥?/a>
It's very easy to prepare. I eat it all the time and absolutely love it.
Here's another one I saw on TV...
http://www.foodnetwork.com/recipes/giada鈥?/a>
I like to share this with my friends when they come over for dinner parties.
I have a few you might enjoy. Greek salad, orzo pasta salad (much different then traditional pasta salads) napa cabbage salad and a broccoli cauliflower salad. Find them at:
http://www.cooking-is-easy-and-fun.com/S鈥?/a>
This is good...... Take a block of creme cheese cream add one 12 oz frozen whip creme to it add one bag of mini marshmallows one small can of crushed pineapple one jar of chopped mar chino cherry's stir all up top with walnuts. great
-bacon bits
-sliced/cubed chicken or steak
-anchovies
-seafood
-veggies
Recipes for warm beef salad or pasta salad???
Peachy-Beef Toss Salad
Ingredients
8 ounces cooked roast beef, cut into julienne strips
4 cups romaine lettuce, torn
3 cups fresh spinach, torn
3 medium peaches, peeled,pitted,and sliced
1 avocado, peeled,pitted,and sliced
12 cherry tomatoes, halved
1/2 cup salad oil
3 tablespoons prepared horseradish
1/2 teaspoon worcestershire sauce
3-5 drops hot pepper sauce
Directions
1. Cut a thin slice off one side of the meat if necessary in order to make a flat side.
2. Place flat side down, cut into thin lenghwise slices.
3.Then cut each slice into narrow strips about 1/8 to 1/4'; thick.
4. In a salad bowl combine romaine, spinach, peaches, avocado, tomatoes, and roast beef strips.
5. To make dressing, in a screw top jar combine salad oil, vinegar, horseradish, worcestershire sauce, bottled hot pepper, 1/2 tsp salt and 1/8 tsp pepper.
6. Cover and shake well to mix.
7. Pour dressing on top of salad to coat meat and vegetables.
8. Serve!
Easy Pasta Salad
Ingredients
4 spring onions
1/4 green capsicum
1/4 red capsicum
4 hard-boiled eggs
1 stalk celery
1 can pineapple chunks
2 cups cookedspiral shaped pasta
4 tablespoons mayonnaise
salt and pepper
Directions
1. Chop onions, capsicum, eggs and celery into similar sized pieces.
2. Place in a bowl and add pineapple pieces, cooked pasta and salt and pepper.
3. Spoon in mayonnaise and mix well.
4. Chill then serve.Recipes for warm beef salad or pasta salad???
Warm Pasta Salad with Mushrooms and Radicchio
1 pound orecchiette (ear-shaped pasta) or farfalle (bow-tie pasta)
9 tablespoons olive oil
1 pound oyster mushrooms trimmed, quartered
1 pound cremini mushrooms, trimmed, quartered
1 pound button mushrooms
1 pound shiitake mushrooms
3 large garlic cloves, minced
9 tablespoons red-wine vinegar
1 1/2 cups low-salt chicken broth
1 1/2 teaspoons Dijon mustard
1 pound radicchio, shredded
1 cup freshly grated Parmesan cheese
In a kettle of boiling salted water cook pasta until al dente. While pasta is cooking, in a large non-stick skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and saute all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 3 tablespoons vinegar and cook, stirring, 1 minute. Add broth and simmer 3 minutes.
Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 6 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.Recipes for warm beef salad or pasta salad???
Warm beef salad
ingredients
For the dressing:
1 large clove garlic, minced
1-1/2 Tbs. minced cilantro stems
2 tsp. toasted coriander seeds
1-1/2 Tbs. granulated sugar
1 tsp. kosher or sea salt
2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)
Juice of 1 large lime
7 or more Thai chiles (or 4 or more serrano chiles)
For the salad:
1 lb. flank steak, trimmed
3/4 cup pineapple juice
Vegetable oil
3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup
1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)
1/2 sweet onion, such as Vidalia, very thinly sliced
1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal
2 cups bite-size pieces romaine lettuce, washed and dried
1 cup bite-size pieces arugula, washed and dried
12 small cherry tomatoes, halved
1/4 cup mint leaves
1/4 cup cilantro leaves
6 cups warm cooked jasmine or basmati rice
how to make
To make the dressing
With a mortar and pestle, pound the garlic to a paste. Add the cilantro stems and coriander seeds and incorporate them into the paste. Add the sugar and salt; continue pounding. Mix in the fish sauce and lime juice. Add the chiles and pound them lightly until they鈥檙e crushed but still remain whole. Taste the sauce -- it should be intense, with salty, sour, and peppery tastes predominating and a sweet undertone.
To grill the steak
Soak the flank steak in the pineapple juice for at least 1 hour (but no more than 3 hours) and light a hot grill fire. Remove the meat from the juice, reserving the juice for basting, and smear the meat with vegetable oil. Grill the steak, over the hottest part of the flame, searing the meat for 5 minutes on each side and basting occasionally. Remove and set aside to rest until cool enough to handle.
To assemble the salad
Slice the steak across the grain, cutting very thin, bite-size slices. Transfer to a bowl and add the minced lemongrass, lime leaves or zest, and the dressing, garnishing with the crushed chiles from the dressing. Mix well and set aside for 5 or 10 minutes to let the flavors marry. In another bowl, gently toss together the onion, cucumber, romaine, and arugula. Just before serving, add the cherry tomato halves, mint, and cilantro to the vegetables and greens. Toss gently. Add the meat mixture, toss gently, and serve the salad with the warm rice.
or
Warm chilli beef salad
I
ngredients
1 small red onion, halved
2 garlic cloves, crushed
1 small red chilli, deseeded, finely chopped
450g beef sirloin or porterhouse steaks, trimmed
olive oil cooking spray
1/4 small Chinese cabbage (wombok), shredded (see note)
150g snow peas, shredded
200g teardrop tomatoes, halved
1 Lebanese cucumber, halved, deseeded, sliced
2 cups beansprouts, trimmed
1 cup mint leaves, torn if large
Asian dressing
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
1 lime, juiced
Method
Thinly slice one onion half and set aside. Finely chop remaining onion half. Place chopped onion, garlic and chilli in a ceramic dish. Lightly spray both sides beef with oil and turn to coat in onion mixture. Cover and refrigerate for 30 minutes, if time permits.
Preheat barbecue plate on high heat. Spray beef with oil and season with salt and pepper. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Allow to rest for 5 minutes.
Make Asian dressing: Place fish sauce, sweet chilli sauce and 2 tablespoons lime juice in a small bowl and whisk to combine.
Thinly slice beef across the grain. Place cabbage, snow peas, tomatoes, cucumber, beansprouts, mint, sliced onion and beef in a large bowl. Pour over dressing and toss to combine. Serve.
Get some lettuce leaves, thinly sliced red onion, avocado slices and diced tomato. Get a nice thick juicy steak, and grill it rare. While its resting assemble the salad, put the leaves down first on a long platter if possible, then scatter the red onion, scater the diced tomato and lay the sliced avocado in a line. Top with the beef, thinly slice it and lay it in a row over the avocado. Make a dressing from soya sauce, rice vinegar, sesame paste, honey or sugar and chillis, grated garlic and grated ginger. Mix it up and pour it over the warm beef top with crispy fried shallots and coriander.
Ingredients
8 ounces cooked roast beef, cut into julienne strips
4 cups romaine lettuce, torn
3 cups fresh spinach, torn
3 medium peaches, peeled,pitted,and sliced
1 avocado, peeled,pitted,and sliced
12 cherry tomatoes, halved
1/2 cup salad oil
3 tablespoons prepared horseradish
1/2 teaspoon worcestershire sauce
3-5 drops hot pepper sauce
Directions
1. Cut a thin slice off one side of the meat if necessary in order to make a flat side.
2. Place flat side down, cut into thin lenghwise slices.
3.Then cut each slice into narrow strips about 1/8 to 1/4'; thick.
4. In a salad bowl combine romaine, spinach, peaches, avocado, tomatoes, and roast beef strips.
5. To make dressing, in a screw top jar combine salad oil, vinegar, horseradish, worcestershire sauce, bottled hot pepper, 1/2 tsp salt and 1/8 tsp pepper.
6. Cover and shake well to mix.
7. Pour dressing on top of salad to coat meat and vegetables.
8. Serve!
Easy Pasta Salad
Ingredients
4 spring onions
1/4 green capsicum
1/4 red capsicum
4 hard-boiled eggs
1 stalk celery
1 can pineapple chunks
2 cups cookedspiral shaped pasta
4 tablespoons mayonnaise
salt and pepper
Directions
1. Chop onions, capsicum, eggs and celery into similar sized pieces.
2. Place in a bowl and add pineapple pieces, cooked pasta and salt and pepper.
3. Spoon in mayonnaise and mix well.
4. Chill then serve.Recipes for warm beef salad or pasta salad???
Warm Pasta Salad with Mushrooms and Radicchio
1 pound orecchiette (ear-shaped pasta) or farfalle (bow-tie pasta)
9 tablespoons olive oil
1 pound oyster mushrooms trimmed, quartered
1 pound cremini mushrooms, trimmed, quartered
1 pound button mushrooms
1 pound shiitake mushrooms
3 large garlic cloves, minced
9 tablespoons red-wine vinegar
1 1/2 cups low-salt chicken broth
1 1/2 teaspoons Dijon mustard
1 pound radicchio, shredded
1 cup freshly grated Parmesan cheese
In a kettle of boiling salted water cook pasta until al dente. While pasta is cooking, in a large non-stick skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and saute all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 3 tablespoons vinegar and cook, stirring, 1 minute. Add broth and simmer 3 minutes.
Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 6 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.Recipes for warm beef salad or pasta salad???
Warm beef salad
ingredients
For the dressing:
1 large clove garlic, minced
1-1/2 Tbs. minced cilantro stems
2 tsp. toasted coriander seeds
1-1/2 Tbs. granulated sugar
1 tsp. kosher or sea salt
2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)
Juice of 1 large lime
7 or more Thai chiles (or 4 or more serrano chiles)
For the salad:
1 lb. flank steak, trimmed
3/4 cup pineapple juice
Vegetable oil
3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup
1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)
1/2 sweet onion, such as Vidalia, very thinly sliced
1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal
2 cups bite-size pieces romaine lettuce, washed and dried
1 cup bite-size pieces arugula, washed and dried
12 small cherry tomatoes, halved
1/4 cup mint leaves
1/4 cup cilantro leaves
6 cups warm cooked jasmine or basmati rice
how to make
To make the dressing
With a mortar and pestle, pound the garlic to a paste. Add the cilantro stems and coriander seeds and incorporate them into the paste. Add the sugar and salt; continue pounding. Mix in the fish sauce and lime juice. Add the chiles and pound them lightly until they鈥檙e crushed but still remain whole. Taste the sauce -- it should be intense, with salty, sour, and peppery tastes predominating and a sweet undertone.
To grill the steak
Soak the flank steak in the pineapple juice for at least 1 hour (but no more than 3 hours) and light a hot grill fire. Remove the meat from the juice, reserving the juice for basting, and smear the meat with vegetable oil. Grill the steak, over the hottest part of the flame, searing the meat for 5 minutes on each side and basting occasionally. Remove and set aside to rest until cool enough to handle.
To assemble the salad
Slice the steak across the grain, cutting very thin, bite-size slices. Transfer to a bowl and add the minced lemongrass, lime leaves or zest, and the dressing, garnishing with the crushed chiles from the dressing. Mix well and set aside for 5 or 10 minutes to let the flavors marry. In another bowl, gently toss together the onion, cucumber, romaine, and arugula. Just before serving, add the cherry tomato halves, mint, and cilantro to the vegetables and greens. Toss gently. Add the meat mixture, toss gently, and serve the salad with the warm rice.
or
Warm chilli beef salad
I
ngredients
1 small red onion, halved
2 garlic cloves, crushed
1 small red chilli, deseeded, finely chopped
450g beef sirloin or porterhouse steaks, trimmed
olive oil cooking spray
1/4 small Chinese cabbage (wombok), shredded (see note)
150g snow peas, shredded
200g teardrop tomatoes, halved
1 Lebanese cucumber, halved, deseeded, sliced
2 cups beansprouts, trimmed
1 cup mint leaves, torn if large
Asian dressing
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
1 lime, juiced
Method
Thinly slice one onion half and set aside. Finely chop remaining onion half. Place chopped onion, garlic and chilli in a ceramic dish. Lightly spray both sides beef with oil and turn to coat in onion mixture. Cover and refrigerate for 30 minutes, if time permits.
Preheat barbecue plate on high heat. Spray beef with oil and season with salt and pepper. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Allow to rest for 5 minutes.
Make Asian dressing: Place fish sauce, sweet chilli sauce and 2 tablespoons lime juice in a small bowl and whisk to combine.
Thinly slice beef across the grain. Place cabbage, snow peas, tomatoes, cucumber, beansprouts, mint, sliced onion and beef in a large bowl. Pour over dressing and toss to combine. Serve.
Get some lettuce leaves, thinly sliced red onion, avocado slices and diced tomato. Get a nice thick juicy steak, and grill it rare. While its resting assemble the salad, put the leaves down first on a long platter if possible, then scatter the red onion, scater the diced tomato and lay the sliced avocado in a line. Top with the beef, thinly slice it and lay it in a row over the avocado. Make a dressing from soya sauce, rice vinegar, sesame paste, honey or sugar and chillis, grated garlic and grated ginger. Mix it up and pour it over the warm beef top with crispy fried shallots and coriander.
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