SALADS and SALAD DRESSINGS

SALADS and SALAD DRESSINGS

Joined: May 21st, 2006, 4:46 am

May 27th, 2006, 2:47 am #1

Post your recipes for SALADS and SALAD DRESSINGS here.
Last edited by MaxineS on May 27th, 2006, 3:40 pm, edited 1 time in total.
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Joined: May 21st, 2006, 4:46 am

May 27th, 2006, 5:46 am #2

This is made a day ahead. It requires a little extra work because the dressing is cooked, but it holds up better than most fruit salad dressings.

24-Hour Fruit Salad
2 beaten eggs
4 tablespoons sugar
2 tablespoons lemon juice
1 cup whipping cream
2 tablespoons butter or margarine
2 cups miniature marshmallows
2 cans mandarin oranges
2 (20 ounce) cans pineapple chunks or tidbits
1 can (16 ounce) white grapes
1-1/2 cups angel flake coconut

Drain fruit thoroughly (several hours). In top of double boiler, mix eggs, sugar and lemon juice; cook until thick, stirring constantly. Remove from heat, add butter and cool thoroughly. When cool, whip cream until stiff and fold cooled mixture into whipped cream. In large bowl, gently stir together marshmallows, fruit and coconut. Gently fold dressing into fruit and refrigerate for at least 24 hours.* If desired, garnish with additional coconut and maraschino cherries.

*I have made this in the morning to serve at night, but it's pushing it.
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Joined: May 24th, 2006, 12:50 pm

May 30th, 2006, 7:02 pm #3

Post your recipes for SALADS and SALAD DRESSINGS here.
FESTIVE CRANBERRY PINEAPPLE SALAD


1 can (20 oz) crushed pineapple, undrained
2 pkg (4-serving size each) raspberry gelatin
1 (16 oz) can whole berry cranberry sauce
1 medium apple, chopped
2/3 c. chopped walnuts

Drain pineapple and reserve juice. (Reserve 1 T. pineapple for garnish.) Add cold water to reserved juice to measure 3 cups; pour into a large saucepan. Bring to a boil; remove from heat. Add gelatin; stir 2 minutes until dissolved. Add cranberry sauce; stir until well blended. Pour into a large bowl. Refrigerate for 1 1/2 hours until slightly thickened (will resemble unbeaten egg whites.) Stir in pineapple, apple, walnuts; stir gently until well blended. Pour into a medium serving bowl.

Refrigerate 4 hours or until firm. Garnish with 1 T. reserved pineapple and additional apple slices just before serving, if desired. Serves 14.
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Joined: May 24th, 2006, 12:50 pm

May 30th, 2006, 7:03 pm #4

Post your recipes for SALADS and SALAD DRESSINGS here.
AUTUMN SALAD


Romaine lettuce, chopped
2 green apples, diced
1 c. shredded parmesan cheese
1 c. chopped walnuts
1 c. dried cranberries

Toss together. Mix dressing and toss with salad just before serving.

DRESSING:

1/2 c. sugar
1/3 c. lemon juice
2 tsp. chopped onion
1 tsp. dijon mustard
1/2 tsp. salt
2/3 c. vegetable oil
1 T. poppy seeds






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Joined: May 25th, 2006, 10:01 pm

May 31st, 2006, 2:52 am #5

Post your recipes for SALADS and SALAD DRESSINGS here.
My family LOVES this, and I'm expected to bring it to every family or church event. I hope you like it!

16 oz container sour cream (fat free is fine)
2 boxes orange jello (sugar free is fine)
12 oz Cool Whip (lite or free is fine)
2 15 oz cans (or four smaller) mandarin oranges, drained
2 20 oz cans crushed pineapple, drained WELL (I press and shake mine in a sieve-type (wire mesh) colander thingy)
1 10 oz package mini marshmallows

Mix the sour cream and jello well. Fold in the cool whip. Gently fold in fruit and marshmallows. Best made a day ahead.

I've seen this with maraschino cherries, halved grapes, and even coconut in it. We like it just like this, though.
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Joined: May 26th, 2006, 3:22 pm

June 6th, 2006, 5:54 pm #6

Post your recipes for SALADS and SALAD DRESSINGS here.
VARIETY BEAN SALAD

1 can garbanzo beans (chickpeas), rinsed and drained
1 can black-eyed peas, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can cut green beans, drained
1 can white shoepeg corn, drained
1/2 – 3/4 c. green bell pepper, chopped
1/2 – 3/4 c. red bell pepper, chopped (or substitute canned pimientos)
1/2 – 3/4 c. red onion, chopped (or substitute green onions)
3/4 c. cider vinegar
1/4 c. vegetable oil (I use 1/2 c.)
1/4 c. sugar (I use 1/2 c.)
salt and pepper to taste

Dump drained canned vegetables into a refrigerator container. Add chopped fresh
vegetables. Shake remaining ingredients in a glass jar with tight fitting lid. Pour dressing
over salad and seal container. Refrigerate several hours or overnight. Stir well before
serving. Makes 12-16 servings.

This is SO GOOD!
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Joined: May 26th, 2006, 3:22 pm

June 6th, 2006, 5:54 pm #7

Post your recipes for SALADS and SALAD DRESSINGS here.
BLACK-EYED PEA SALAD

3 cans black-eyed peas, rinsed and drained
1 can whole kernel yellow corn, drained
1/2 c. green bell pepper, chopped
1/2 c. red bell pepper, chopped (or just double the amt. of green pepper)
1/2 c. red onion, chopped
2/3 c. cider vinegar
3 T. sugar (I use 1/3 c.)
3 T. vegetable oil (I use 1/3 c.)
1 T. balsamic vinegar (I omit)
1/2 to 1 tsp. Tabasco sauce (I omit)
1 tsp. Cajun seasoning (I omit)

Dump drained canned vegetables into a refrigerator container. Add chopped fresh
vegetables. Shake remaining ingredients in a glass jar with tight fitting lid. Pour dressing
over salad and seal container. Refrigerate several hours or overnight. Stir well before
serving. Makes 8-10 servings.
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Joined: May 21st, 2006, 4:46 am

September 12th, 2006, 3:20 pm #8

Post your recipes for SALADS and SALAD DRESSINGS here.
Here's a recipe for a whole-meal bean and sausage salad that is a hit at potlucks. You can substitute leftover ham for the sausage (don't bother to fry the ham).

BEAN AND SAUSAGE SALAD
Three 15-1/2 ounce cans of beans: one each of red kidney beans, garbanzo beans and Great Northern beans
1 avocado
1 cup diced cucumber
1 large tomato, diced
1/2 lb. smoked sausage
1/2 cup salad oil
1/4 cup vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried mustard
1/2 teaspoon tarragon
1/4 teaspoon pepper

Drain beans in colander; rinse with water and drain. Slice sausage and fry until lightly browned; drain on paper towel. Peel and pit avocado; reserve two slices for garnish and dice remainer; dip in lemon juice to prevent discoloration. Lightly mix beans, vegetables and sausage.

Combine oil, vinegar and seasonings in jar. Cover and shake until blended. Pour over salad and toss lightly. Garnish with avocado slices and chill before serving. Hint: Since avocados darken when exposed to air, this avocado may be added just before serving.
Last edited by MaxineS on September 12th, 2006, 5:51 pm, edited 1 time in total.
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Joined: May 21st, 2006, 4:46 am

October 3rd, 2006, 10:25 pm #9

Post your recipes for SALADS and SALAD DRESSINGS here.
SWEET COLESLAW SALAD DRESSING
2/3 cup sugar
2 teaspoons flour
scant 1/2 teaspoon salt
dash of ground mustard
1 egg, slightly beaten
1/3 cup vinegar
1/3 cup water

Combine sugar, flour, salt and mustard in saucepan. Stir in egg. Gradually stir in vinegar and water until smooth. Bring to a boil over medium heat, stirring constantly, and cook and stir for about 2 minutes. Cover and refrigerate. Just before serving, combine equal parts of dressing and mayonnaise (lite works fine) and stir into slaw mixture.

This is 1/3 of the recipe for Old Fashioned Salad Dressing that appears in Tawra Kellam's book, Not Just Beans. It is very similar to Kraft Coleslaw Dressing. Keeps for a long time in the fridge. Also, to reduce calories, you can first thin the mayo with an equal part of milk, stir until smooth, and then mix in the salad dressing. Example: 2 tablespoons dressing, 1 tablespoon lite mayo, 1 tablespoon nonfat milk.
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Joined: May 21st, 2006, 4:46 am

October 22nd, 2006, 11:49 pm #10

Post your recipes for SALADS and SALAD DRESSINGS here.
This is an adaptation of a Weight Watchers recipe. 1 cup = 3 points; 1-1/2 cups = 4 points.

Southwestern Black Bean Salad
1 16 ounce can black beans, drained and rinsed
1 cup chopped red bell pepper
1/2 cup cooked corn kernals
1/2 cup finely chopped red onion, or any sweet onion such as Vidalia or Walla Walla Sweet
1/2 cup chopped fresh cilantro
One 4 ounce can chopped green chilies
1 tablespoon lime or lemon juice
1 tablespoon olive or canola oil
2 garlic cloves, finely chopped (or about 1 tablespoon from a jar)
Salt and pepper to taste

Combine all ingredients in a large mixing bowl. Toss well and serve. Nice accompaniment for Mexican food!
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