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
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