Asian-Style Winter Salad

Asian-Style Winter Salad

2 cups romaine, torn or chopped
1 cup thinly sliced Napa cabbage
1 cup chopped red cabbage
4 green onions, sliced diagonally
4 tablespoons sliced almonds, toasted (or chopped dry roasted peanuts)
1 cup grated carrot
1 cup chopped fresh pineapple (or Cutie sections)
Optional: cooked shrimp or chicken, cooked brown basmati rice

Dressing

1 teaspoon Dijon mustard
1/4 cup unseasoned rice wine vinegar
2 tablespoon wheat-free low sodium tamari sauce (soy sauce)
1/4 cup toasted sesame oil
1 teaspoon Thai fish sauce
juice of 1/2 lime
pinch dried red pepper flakes

Whisk the vinegar, soy sauce, fish sauce and lime juice into the mustard.
Slowly drizzle in the oil.
Add the dried red pepper flakes, toss with the salad, and serve immediately.
Bon appétit!

Christmas Eggnog Jell-O Salad

Christmas Eggnog Jell-O Salad

20 oz. unsweetened crushed pineapple
6 oz. raspberry Jell-O
3 c. boiling water
14 oz. orange-cranberry relish
1 1/2 c. dairy eggnog
3 T. lime juice
2 env. unflavored gelatin
3/4 c. diced celery

Drain pineapple and reserve juice. Dissolve raspberry Jell-O in boiling water; stir in relish. Pour into 8" mold. Chill until partially set. Soften gelatin in reserved pineapple juice. Heat until gelatin is dissolved. Add eggnog and lime juice. Chill until mixture reaches consistency of unbeaten egg whites. Fold in pineapple and celery. Pour over raspberry layer. Chill until set. Serves 14.

Annie's Turkey Salad

Annie's Turkey Salad
Servings: 10

This chunky turkey salad is served chilled. It's a great way to use up leftovers. The ingredients may be adjusted to taste.

Ingredients:
6 eggs
6 cups cooked turkey meat
1 (16 ounce) jar sweet pickles, chopped
1 1/2 (10 ounce) jars mustard-mayonnaise blend
3/4 cup mayonnaise

Directions:

1. Place eggs in a medium 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, peel and chop.

2. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.

THANKSGIVING SALAD

THANKSGIVING SALAD

1 (6 oz.) box raspberry Jello
1 c. Boiling water
1 c. 7-Up
1 (16 oz.) can jellied cranberries
1 pkg. Frozen raspberries
1 pkg. Dream Whip or 1 lg. Bowl Cool
Whip
1 (8 oz.) pkg. Cream cheese
1 c. Powdered sugar

Beat the first 4 ingredients with a mixer; then add raspberries and stir. Pour into a 9"x13" pan and let set in refrigerator for a couple of hours. Then mix Dream Whip or Cool Whip, powdered sugar and cream cheese together; put on top of salad for topping. This makes a very large salad.
~Dawn Duarte~

Macadamia Turkey Salad on Cucumber Slices

Macadamia Turkey Salad on Cucumber Slices

Ingredients

1/2 cup turkey, cooked
1/2 small apple
2 tablespoon dressing, low-fat mayonnaise-based
1 tablespoon chutney
1 tablespoon chives
1/2 teaspoon ginger, fresh
1/4 cup nuts, macadamia
24 slice cucumber

Preparation

1. In a small bowl, combine turkey, apple, mayonnaise dressing, chutney, chives or green onion, and ginger.
Cover and chill for 2 hours. Just before serving, stir in half of the nuts.

2. To serve, spoon a scant tablespoon of the turkey mixture onto each cucumber slice. Sprinkle with remaining nuts.

Christmas Jewel Salad

Christmas Jewel Salad

2 (3 oz.) pkg. lime Jello
20 oz. can crushed pineapple
3 oz. pkg. lemon Jello
1 cup miniature marshmallows
3 oz. pkg. cream cheese
2 Tbs. mayonnaise
1/2 cup cream, whipped
2 (3 oz.) pkg. cherry Jello
Lettuce leaves; optional
Whipped cream for topping; optional

Pour lime Jello into 9x13 inch pan and set. Prepare as usual. Drain crushed pineapple (saving juice). Heat juice and dissolve lemon Jello in it. Add 1 cup mini marshmallow to this hot mixture. Stir until melted (or put lid on top). Add crushed pineapple and let it stand until partially set. Add small cream cheese which has had 2 tablespoons mayonnaise mixed into it. Fold in 1/2 cup cream, whipped. Pour mixture into green Jello. Refrigerate until firm.

Make cherry Jello as usual; cool and pour on top of lemon mixture center. Set in refrigerate. Cut into squares and serve on lettuce leaf with cream on top. A perfect red and green salad for Christmas.

Printed from COOKS.COM

Creepy-Crawly Pasta Salad Recipe

Creepy-Crawly Pasta Salad Recipe

As a change of pace from pasta salads featuring Italian salad dressing or mayonnaise, our home economists developed a delicious sweet-and-sour dressing.
* 13 Servings
* Prep: 25 min. + chilling

Ingredients
* 8 ounces uncooked fusilli pasta or other spiral pasta
* 1 medium zucchini, julienned
* 1 cup cherry tomatoes
* 1 cup fresh cauliflowerets
* 1 cup colossal ripe olives, halved
* 3/4 cup pimiento-stuffed olives
* 1 small green pepper, chopped
* 1/2 cup chopped red onion

DRESSING:
* 1/4 cup ketchup
* 2 tablespoons sugar
* 2 tablespoons white vinegar
* 1/2 small onion, cut into wedges
* 1 garlic clove, peeled
* 1 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 cup canola oil

Directions
* Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the zucchini, tomatoes, cauliflower, olives, green pepper and red onion.

* In a blender, combine the ketchup, sugar, vinegar, onion, garlic, paprika and salt; cover and process until blended. While processing, gradually add oil in a steady stream; process until thickened. Pour over pasta salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.
Yield: 13 servings.

Creepy-Crawly Pasta Salad published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p242 Beth Layman :)

Great American Potato Salad

Great American Potato Salad
Serves: 8
Source: bigoven.com

Ingredients:

1/2 cup KRAFT Mayo Real Mayonnaise or MIRACLE WHIP Dressing
1 Tbsp.KRAFT Pure Prepared Mustard
1/2 tsp.celery seed
1/2 tsp.Salt
1/8 tsp.Pepper
4 cups potatoes
2 hard-cooked eggs
1/2 cup Onions
1/2 cup celery
1/3 cup dill pickle relish

Instructions:  MIX mayo, mustard and seasonings in large bowl.

ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.

Potato And Ham Picnic Salad

Potato And Ham Picnic Salad

5 c. diced, cooked potatoes
1/2 c. sliced green onions
1 c. thinly sliced celery
1 c. shredded cheese
2 c. diced leftover cooked ham
1/3 c. sweet pickle relish
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 1/2 c. sour cream

Combine all ingredients in large bowl. Mix lightly. Chill for 2 to 3 hours.
Serve with fresh fruit, a bowl of relishes and toasted buns.

Italian Tuna Salad

Italian Tuna Salad
From Food Network Kitchens
Yield: 3 servings
We like to replace mayonnaise with heart-healthy olive oil in our tuna salad.

4 sun-dried tomatoes
1/4 red onion, minced
1 (12-ounce) can solid white albacore tuna in water, drained
1 rib celery, chopped
1/4 cup pitted nicoise olives
1 tablespoon capers, rinsed
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1/2 a lemon
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper

Suggested serving: whole grain breads or bountiful greens Cover the sun-dried tomatoes with hot water in a bowl.

Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl.

To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
Add the tuna, breaking it into large chunks, along with the celery, olives, and capers, and toss to combine.

Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper.
Serve cold, with bread or greens, if desired.

Fruity Wild Rice Salad

Fruity Wild Rice Salad
5 Ingredient Cook Book
**Chill 4 to 24 hours

2/3 cup uncooked wild rice
1/2 cup dried cranberries
1/3 cup sliced green onions
1/2 cup bottled raspberry or other vinaigrette salad dressing
1/2 cup coarsely chopped pecans, toasted

Rinse wild rice under cold running water and cook according to package directions. Drain if necessary. Stir together with dried cranberries, green onions, and dressing. Cover and chill 4 to 24 hours. Stir in pecans
before serving.

Picnic Chicken Salad

Picnic Chicken Salad

3 TB butter or margarine
1 pkg. (3 oz.) Oriental-flavor ramen noodle soup mix
2 TB sesame seeds
1/4 cup sugar
1/4 cup white vinegar
1 TB vegetable oil
1/2 tsp. ground black pepper
2 cups cutup cooked chicken
1/2 cup dry-roasted peanuts
1/4 cup (4 medium) green onions, thinly sliced
1 bag (16 oz.) coleslaw mix

Melt butter in 10" skillet over medium heat. Stir in seasoning packet from noodles.

Break block of noodles into bite-size pieces over skillet. Stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.

Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture and toss.

Makes: 6 servings

Source : The Just-Salads mailer on googlegroups.com

Rice Salad

Rice Salad

2 cups raw long grain rice, cooked
2 or 3 tomatoes, peeled and diced
1 smallish onion, diced very finely
2 or 3 stalks of celery, with strings removed, diced very finely
1 bell pepper, yellow, green, red, seeded and diced finely
1 small can chopped olives, drained well or 1/2 cup olives, chopped
1 bottle Italian salad dressing
optional lettuce to line bowl

Cook 2 cups raw rice with 4 cups water and 3/4 tsp salt. When rice is done, stir it to separate grains and let cool for an hour or so. Chop vegetables. Stir vegetables into cooled rice.

Shortly before serving, line bowl with lettuce leaves (if using). Pour Italian dressing over rice and vegetables. Stir to mix well. Taste for amount of dressing. When it tastes right, ladle rice mixture into lettuce.

PASTA SALAD

PASTA SALAD (12 - 14)

16 oz. pkg. tricolored pasta, cooked and drained.
Add: 2 c. broccoli florets
1 c. chopped carrot
1/2 c. chopped cucumber
1/2 c. chopped tomato
1/4 c. chopped onion (celery)
1 can Niblets corn (drained)
8 oz. Italian Dressing

Refrigerate 2+ hours

EASIEST PICNIC SALAD

EASIEST PICNIC SALAD

bananas, about 1/2 a banana per person (quantity to be determined by number to be served)
pineapple tidbits, canned, quantity to equal bananas
mayonnaise or salad dressing, quantity to taste, (I prefer Miracle Whip)
cocktail peanuts, salted, of course, to taste

Take bananas unpeeled, pineapple and peanuts unopened and enough salad dressing in a jar. Just before serving time, assemble peeled and sliced bananas, drained pineapple and salad dressing in servings bowl (which of course you have remembered to bring, along with a knife to slice bananas and a can opener
to open the pineapple). Just before serving, add peanuts and stir. Caution; don't add the peanuts too soon. They get soggy. This salad requires no refrigeration in transit to the picnic site and minimal preparation at  serving time. This is a favorite at our house, where we often make individual bowls. It also can serve as a dessert after a heavy main course.

Cajun Picnic Potato Salad

Cajun Picnic Potato Salad

10 lb Potatoes
1 c Celery; finely chopped
8 Eggs; hard-boiled
1 c Fresh parsley;finely chopped
2 c Dill relish
2 pt Mayonnaise
1 c Sweet relish
3/4 c Yellow mustard
2 c Green olives; chopped
Salt; to taste
2 c Onions; finely chopped
Tabasco

Boil potatoes in their jackets.

Let cool, then peel and chop into large chunks.

Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together.

Add potatoes, along with the rest of the ingredients, and mix well.

You can make this the day before and refrigerate it overnight.

You may need to put a little more dressing on it if it is a little dry.

Broccoli-Apple Salad Recipe

Broccoli-Apple Salad Recipe
Want to sneak veggies and fruit into the party? This is the perfect go-to dish to round out the potluck. Just remember to bring the recipe; people will be asking for it. —Janet Swarner, Plainfield, Pennsylvania
5 Servings

1/2 cup mayonnaise
1 tablespoon sugar
1 tablespoon cider vinegar
1-1/2 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
1/2 cup seedless red grapes
1/4 cup golden raisins
1/4 cup chopped apple
1/4 cup shredded cheddar cheese
1 tablespoon bacon bits

Directions

In a small bowl, whisk the mayonnaise, sugar and vinegar; set aside. In a serving bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Chill until serving. Yield: 5 servings.

Nutrition Facts: 3/4 cup equals 245 calories, 20 g fat (4 g saturated fat), 15 mg cholesterol, 215 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.

Broccoli-Apple Salad published in Simple & Delicious August/September 2011, p28
Beth Layman :)

Layered Summertime Salad

Layered Summertime Salad
Recipe By :Picnics & Potlucks June 2001
Serving Size : 10

2 cups uncooked gemelli (twist) pasta (8 oz)
8 medium green onions (1/2 cup) -- sliced
4 slices bacon crisply cooked -- crumbled
1 cup mayonnaise or salad dressing
1/2 cup shredded Swiss cheese ( 2 oz)
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups bite-size pieces salad greens
1 cup snow (Chinese) pea pods -- cut in half
1 cup sliced cauliflowerets
1 cup broccoli flowerets
1 large red bell pepper (1 1/2 cups) -- finely chopped

1. Cook pasta as directed on package; drain. Rinse with cold water;drain.

2. Mix pasta, onions and half of the bacon in medium bowl. Mix mayonnaise, cheese, lemon juice, sugar and garlic powder in small bowl.

3. Layer salad greens, pasta mixture, pea pods, cauliflowerets, broccoli and bell pepper in 3 1/2 -quart salad bowl. Pour mayonnaise mixture evenly over top.

4. Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.
10 to 12 servings.

Betty's Tips-  Pack 'N Go-  Make this perfect do-ahead salad a few hours early or the night before.
It's ready to take at a moment's notice, and it keeps well.

Time-Saver- Use the deli or supermarket salad bar to make quick work of the vegetables. You can pick up all of them in one stop.

Health Twist-  For a leaner look to this summer salad, use reduced-fat mayonnaise and turkey bacon.

Cool Cucumber Pasta Salad

This salad makes a nice change from the usual potato salad at Potlucks and Picnics. It's crispy, sweet, and tangy. (It's also a good way to use up some of those cucumbers that we are going to be trying to find something to do with from the garden soon.

Cool Cucumber Pasta Salad

8 ounces tube pasta
1 tblsp vegetable oil
2 medium cucumbers, thinly sliced
1 medium onion, thinly sliced
1 1/2 cups sugar
1 cup water
3/4 cup vinegar
1 tblsp prepared mustard
1 tblsp dried parsley flakes
1 tsp salt
1 tsp pepper
1/2 tsp garlic salt

Cook pasta according to package directions; drain and rinse in cold water; drain well. Place in a large bowl; stir in oil, cucumbers and onion.

Combine remaining ingredients; pour over salad and toss. Cover and chill for 3-4 hours, stirring occasionally. Serve with a slotted spoon.
Makes 8-10 servings.

Carrot Salad With Lemon and Herbs

Carrot Salad With Lemon and Herbs
Posted by: "Esla"
Sun Jun 26, 2011 7:21 pm (PDT)

4 large or 6 medium carrots, peeled
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons peanut oil (or use more olive oil)
2 tablespoons chopped parsley, tarragon or a combination
Salt to taste

Buttery crackers, small biscuits or toasted slices of baguette brushed with olive oil, for serving.

Grate carrots in a food processor or by hand. Transfer to a bowl. Whisk lemon juice and oils together, pour over carrots, and toss. Add herbs and toss. Add salt to taste. Serve with crackers, biscuits or toast.

Yield: 8 to 10 servings; can be doubled.