Black-eyed Pea Salad
2 (15-ounce) cans black-eyed
peas, drained
1 medium cucumber
1 small red onion,
diced
1 red bell
pepper, seeded and diced
1 bell pepper, seeded and diced
1 can (15 ½ ounce)
diced tomatoes
1 jalapeno, finely chopped
1/4 cup chopped fresh cilantro
About 1 teaspoon salt
1/2 teaspoon freshly ground pepper
3
tablespoons lemon juice
1/3 cup Red Wine
salad dressing
In a large bowl add the drained peas
and next six ingredients, add salt, and pepper, and lemon juice to salad toss
lightly, add Red Wine dressing to salad mixing well. Chill for one hour before
serving.
Blue Cheese Salad
2 (5-ounce) packages mixed salad greens
3 mandarin oranges peeled and sectioned
1 quart strawberries, quartered
4 ounces blue cheese, crumbled
1 cup pecans
Balsamic Vinaigrette
Place lettuce mixture on 6 plates and
top evenly with fruit. Sprinkle with cheese and pecans and drizzle with
Balsamic Vinaigrette.
Yield: 6 servings
Broccoli and Cauliflower Salad
Salad:
1 jar (2 ounce) pimiento, drained, chopped
1 bunch broccoli florets
1 head cauliflower florets
2 hard-boiled eggs, chopped
20 ripe olives, sliced
1 small onion, sliced
Dressing:
1 cup mayonnaise
1 teaspoon dill weed
1 (8 ounce) carton sour cream
1 teaspoon onion salt
1 teaspoon parsley flakes
1 teaspoon Beau Monde®
Combine all ingredients in a large
bowl. Pour dressing over vegetables and toss to coat. Refrigerate overnight.
Yield: 6 servings
Coleslaw
|
Tip: The secret to good coleslaw is cutting the cabbage and onion
just right. It can’t be too big or too small and the mayonnaise must be Hellman’s®.
|
1 small cabbage finely shredded
1 small carrot, shredded
¼ cup sliced onion
½ cup sour cream
½ cup mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
½ teaspoon salt
¼ teaspoon pepper
Combine vegetables; mix well, and
set aside. Combine remaining ingredients stir well. Pour dressing over
vegetables and mix well.
Yield: 6 to 8
servings
Crunchy Chicken Salad
1 ½ cup finely cubed chicken
¼ cup sweet pickle relish
½ small can water chestnuts, coarsely chopped
½ rib of celery finely minced
1 egg finely chopped
½ cup mayonnaise (more if needed)
½ teaspoon salt
¼ teaspoon pepper
Combine all
ingredients, stirring well. Store in refrigerator. Use on croissant, or as a
salad served in a bowl lined with lettuce.
Yield: 1 ½ cup
Crab Salad
1 cup small sea shell pasta
1 cup celery, cut into small pieces
½ cup ripe olives, sliced
1 medium onion, diced
¾ cup frozen green peas, thawed
½ pound imitation crab meat, cut small pieces
1 cucumber, cut into bite sized chunks
Dressing:
1 cup mayonnaise
3½ tablespoons cream
1 tablespoon sugar
½ teaspoon black pepper
Salt to taste
In a medium
sized bowl mix the first seven ingredients, make dressing and pour over crab
mixture. Scoop into a lettuce lined bowl and garnish with tomato wedges.
Refrigerate before serving.
Yield: 6 servings
Cranberry and Spinach Salad
½ pound cooked bacon slices, crumbled ½ cup pecans, toasted
and roughly chopped
1 package baby spinach
½ small red onion, thinly sliced
1 cup dried cranberries
Dressing:
½ cup Danish blue cheese, crumbled ¼ cup
buttermilk
¼ cup sour cream ¼ teaspoon sugar
Salt and freshly
cracked black pepper In a medium bowl mash blue cheese with a fork. Mix in the
buttermilk, sour cream, sugar, salt and pepper to taste. Combine baby spinach,
red onion, pecans, dried cranberries and bacon in large bowl and toss with the
dressing immediately before serving.
Yield: 6 servings
Cucumber Salad
2 cups cucumbers (peeled, seeds
removed and sliced) 3 tablespoons
vinegar
½ cup sour cream
½ cup mayonnaise
1 tablespoon lemon juice
Salt and Pepper to taste
In a medium bowl mix all the ingredients together and
chill in refrigerator.
Yields: 4 servings
Deviled Eggs
6 large eggs, hard boiled and peeled
¼ cup mayonnaise
1½ tablespoons sweet pickle relish
½ teaspoon prepared mustard
1 tablespoon Dill pickle juice
Salt and pepper, for taste
Paprika, for garnishing
Halve 6 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add
salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish
with paprika. Store in an egg tray in refrigerator.
Yield: 12 servings
Egg Salad
6 hardboiled
eggs
2 tablespoons sweet pickle relish
2 tablespoons dill relish
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
½ cup mayonnaise (more if needed)
1 teaspoon dill pickle juice
Slice hard
boiled eggs in half; remove yolks; finely chop yolks and add four egg whites
finely chopped to mixture, reserve remainder for later use. Combine remaining
ingredients, stirring well. Refrigerate; serve on toasted sandwich bread.
Yield: 6 servings
English Pea Salad
|
I am sure no one past the Mason Dixie Line has ever heard of this
salad but it’s a staple in most Southern homes and one of my personal
favorites.
|
4 cups of English peas (fresh or frozen)
Salt to taste
4 pieces cooked, crumbled bacon
4 pieces cooked, crumbled bacon
½ of a small onion, finely minced
2 hardboiled eggs, peeled and chopped
1 tablespoon mint, finely chopped
1 tablespoon mint, finely chopped
½ cup of sharp cheddar, shredded
¼ cup mayonnaise
Pinch of cayenne
¼ cup mayonnaise
Pinch of cayenne
In a medium pot boil peas 1 minute, drain; cool peas under
cold running water. In a bowl, toss together next 7 ingredients. Refrigerate 30
minutes or until chilled. Place in a lettuce lined salad bowls.
Yield: 8 servings
Garden
Greens & Peach Salad
|
Tip: Peaches must be slightly soft and ripe to bring out the
sweetest of the fruit.
|
Salad Mix:
3 cups leaf lettuce, shredded
3 cups spinach, shredded
2 teaspoons lemon juice
2 cups sliced fresh peaches
¼ cup slivered almonds, toasted
Poppy Seed Dressing
(see Dressings)
In a medium bowl combine
all salad ingredients and toss in lemon juice. Service with Poppy seed
dressing.
Yield: 6 servings
Fresh Garden
Salad
½ head of iceberg lettuce
1 bunch red leaf lettuce
2 cups spinach
2 carrots, shredded
1 red bell pepper, diced
1 yellow bell pepper sliced
1 green bell pepper, diced
1 small cucumber, seeded and sliced
6 green onions, sliced
6 radishes sliced thin
2 medium tomatoes, chopped
3 eggs, boiled and chopped
Mix all ingredients together; cover
and chill. Serve with desired dressing.
Yield: 6 to 8 servings
Layered Salad
Salad Mix:
1 head lettuce, shredded
1 medium purple onion, chopped
1 pound bacon, fried, crisp, crumbled
1 cup peas (frozen)
1 head cauliflower,broken
1½ cup shredded cheddar cheese
Dressing:
2 cups Hellmann’s® mayonnaise
1 tablespoon milk
1 teaspoon dry mustard
¼ cup Parmesan cheese
Salt and pepper to taste
Layer in a 9x12
glass rectangle bowl in the above order as listed. Top with dressing and finish
with a layer of cheddar cheese. Cover with plastic wrap, chill overnight.
Yield: 6 to 8 servings.
Lime
Jell-O Salad
6 ounce lime Jell-O
gelatin
8 ounce cream cheese
20 ounce crushed pineapple
½ cup pecans coarsely
chopped
Dissolve Jell-O in 1 Cup hot water. Break up cheese in
hot Jell-O; pour mixture into blending until smooth; add 1 1/2 cups cold water,
blend till smooth. Pour into 8” square Pyrex dish; add crushed pineapple. Add
pecans. Cover with plastic wrap while chilling in the refrigerator.
Yield: 6 servings
Mandarin Chicken Salad
3 cups diced cooked chicken
1 cup diced celery (strings removed)
2 tablespoons lemon juice
1 tablespoon onion, minced
½ teaspoon sat
1/3 cup mayonnaise
1 cup seedless green grapes
1 (11 ounce) can mandarin oranges
1 (2 ounce) package slivered almonds
Leaf lettuce
Combine first 5
ingredients; stir well. Cover and chill. Add mayonnaise, grapes, oranges and
almonds to chicken mixture; toss well. Serve on lettuce. Garnish with additional
oranges and grape clusters.
Yield: 6 servings
Perfect Potato Salad
5 pound bag potatoes
8 boiled eggs chopped
1-2 tablespoons chopped
dill pickles
Granulated garlic to taste
Salt to taste
¼ to ½ cup canola oil
2 tablespoons bacon drippings
¼ to ½ cup parsley flakes
½ to ¾ jar Hellman’s® mayonnaise
1 tablespoon bacon drippings
Cube potatoes
and put in an 8 quart pot, cover with water, add salt and garlic to taste. Boil
about 15 minutes until potatoes are tender. Drain and let potatoes cool. Put
potatoes in large bowl and add oil and drippings (start with ¼ cup) parsley
flakes, eggs, pickles and ½ jar of mayo. Hand mix fast, some of the potatoes
will look like mashed potatoes this gives it a creamy look and taste. May need
to add a
little more garlic to taste. If salad is not
creamy enough add more oil and mayo.
Yields: 6-8 servings
Pineapple & Mandarin Orange Salad
2 (8 ounce) cartons sour cream
¾ bag miniature
marshmallows
3 cans mandarin oranges
2 (8 ounce) cans pineapple tidbits
1 cup Coconut
½ cup Chopped nuts
Mix all ingredients together; pour into shallow bowl or dish; refrigerate
until set and chilled.
Yield: 8 servings
Southwest Chicken Salad
4 Chicken tenders grilled
½ can (15-ounce) can black beans, (drained and rinsed)
½ can (15.5-ounce) can black-eyed peas, drained
½ can (15-ounce) can sweet corn
½ cup chopped green bell pepper
⅓ Cup chopped fresh cilantro
1 pkg. fresh mixed Garden Salad Lettuce
Southwest Salad Dressing (see Dressings)
In a large bowl
combine Chicken, beans, peas and corn. Whisk together all marinade ingredients
and pour over chicken mixture tossing to coat. Cover and chill 30 minutes.
Serve over a bed of Garden Salad lettuce with Southwest Salad Dressing.
Yield: 6 servings
Strawberry Jell-O Salad
2 packages (3 ounce each) strawberry Jell-O
2 ½ cup boiling water
1 package (10 ounce) frozen strawberries
3 bananas, sliced
½ cup pecans, coarsely chopped
½ pint sour
cream
Dissolve Jell-O
in boiling water add strawberries and stir until thawed. Add bananas and pecans. Pour half of mixture
into pan and place in refrigerator until firm. Set aside remaining Jell-O until
thick pouring consistency. Spread sour cream on the first mixture and pour
remaining Jell-O on top of sour cream. Refrigerate until jells.
Yield: 6 servings
Pasta:
6 ounces tricolor rotini pasta,
1 large red onion,
sliced thin
¾ cup finely chopped assorted fresh herbs
1-pound bag broccoli florets
12-16 asparagus spears, cut into 2” pieces
Dressing:
2 tablespoon Dijon style mustard
¾ cup mayonnaise
1½ tablespoons white-wine vinegar
Cook pasta
according to package direction, rinse and cool thoroughly. Steam broccoli
florets until slightly tender. Cut asparagus into two inch pieces and steam
until slightly tender. Mix vegetable, herbs and pasta together and coat with
salad dressing.
Yields: 4-6 servings
Dressings
Blue Cheese
Dressing
1 cup mayonnaise
¾ cup Buttermilk
1 ½ (4 ounce) package blue cheese crumbled
1 tablespoon dried Italian seasoning
1 tablespoon dried parsley flakes
1 clove garlic finely minced
Combine all ingredients; stir well.
Cover and chill.
Yield: 3 cups
Buttermilk Ranch Dressing
1 cup mayonnaise
½ cup buttermilk
1 tablespoon parsley flakes
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon white pepper
1/8 teaspoon salt
Combine all ingredients, stirring
well. Chill.
Yield: 1 ½ cups
French Dressing
1 teaspoon mustard
1 tablespoon Worcestershire sauce
1 cup salad oil
1 teaspoon black pepper
½ cup tomato catsup
1 teaspoon salt
½ onion, grated
¼ cup lemon juice
Mix all ingredients together
thoroughly and chill.
Yield: 2 cups
Green Goddess Dressing
¾ cup sour cream
½ cup parsley leaves fresh
½ cup mayonnaise
1 green onion, chopped
1 tablespoon dill leaves, fresh 1 tablespoon tarragon leaves, fresh
2 teaspoons lemon zest
1 garlic clove
½ teaspoon salt
¼
teaspoon pepper
Process first 11
ingredients in a food processor or blender 30 seconds or until smooth, stopping
to scape side as needed. Cover and chill 1 hour before serving. Garnish, if
desired with fresh dill. Store in refrigerator up to 1 week.
Yield: 1 ½ cup
Herb Vinaigrette
1 ¼ cup vegetable oil
½ cup white vinegar
½ teaspoon salt
1/8 teaspoon pepper
¼ cup chopped fresh basil, oregano, tarragon, chives
Combine all ingredients; stir well.
Cover and chill.
Yield: 2 ½ cups
Hot Bacon Dressing
4 slices bacon, cooked and crumbled
2 tablespoons cider vinegar
2 tablespoons water
1 tablespoon sugar
1 egg, beaten
Add vinegar,
water and sugar to bacon drippings in skillet; bring to a boil. Remove from
heat. Gradually stir one-fourth of hot mixture into beaten egg; add egg mixture
to skillet, stirring constantly until blended. Cook over low heat, until
thickened stirring constantly. Stir in bacon. Immediately toss warm dressing
over salad greens.
Yield: ½ cup
Italian Dressing
1½ cup salad oil
½ cup tarragon vinegar
¼ cup grated Parmesan cheese
2 green onions, coarsely chopped
3 cloves garlic
2 tablespoons chopped fresh parsley
Juice from one lemon
1 teaspoon freshly ground pepper
1 teaspoon sugar
1 teaspoon each basil, oregano
1 teaspoon salt
1½ teaspoon anchovy paste (optional)
Combine all ingredients together in
an electric blender; blend well. Cover and chill.
Yield: 2 cups
Poppy Seed Dressing
3 tablespoons dry mustard
1 ½ teaspoons salt
2 cups sugar
1 cup vinegar
2 tablespoons grated onion
3 cups vegetable oil
3 teaspoons Poppy seed
Mix mustard,
salt, sugar and vinegar and beat well. Slowly add Vegetable oil 1 tablespoon at
a time. When thick, add grated onion and poppy seed. Chill.
Yield: 6 cups
Southwest Salad Dressing
Juice from 2 limes
½ sour cream
½ mayonnaise
¼ cup chicken broth
1 finely chopped jalapeno
2 tablespoon catsup
½ tablespoon cumin
½ tablespoon ancho red pepper power
¼ tablespoon onion powder
½ teaspoon hot sauce
1 tablespoon Southwest seasoning
Combine all ingredients together in an electric blender; blend well. Cover and chill.
Yield: 1 cup
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