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Kathy's Cookbook
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Salads

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Broccoli Slaw Salad
 
1 package Brocolli Slaw (found in produce section of your supermarket)
1 cup Sunflower seeds
2 pkg Ramen Noodles, Beef flavor
3/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup sugar
Rinse brocolli slaw and put into a large bowl.  Add sunflower seeds.  Break ramen noodles (raw) into small pieces into bowl with slaw and seeds.  Mix vinegar, oil, sugar and flavor packets from noodles.  Mix well.  Pour dressing over ingredients.  Mix together. 

String Bean and Potato Salad
 
4 red potatoes
1 lb green beans
2 tomatoes, sliced
1/2 red onion, chopped
1/3 cup olive oil
1/3 cup vinegar
1/4 tsp oregano
1 tsp salt
Cook potatoes just until tender, drain and cool.  Slice.  Cook beans until crisp tender; mix with tomatoes, potatoes and onions.  Add oil and seasonings.  Let marinade in refrigerator 1 hour or longer.
Serves 4-6
 
Susan's Seven Layer Salad
 
Lettuce:  Break up into a 9 x 13 pan
Layer:
1/2 cup diced celery
1/2 cup diced onion
1 can sliced water chestnuts
1/2 cup frozen peas
2 cups Miracle Whip (it must be Miracle whip)
3-4 T. sugar, sprinkle over
Parmesan cheese.
Refrigerate overnight
Before serving: 
Sprinkle over top:
3 hard cooked eggs diced
2 tomatoes, diced
1 # bacon cooked and diced
 
This is a great salad for potlucks or picnics. 
 
 
Dijon Bacon Salad
 
4 cups mixed salad greens
4 strips bacon cooked and diced
3 eggs hard boiled and diced
1/3 cup croutons
1/4 cup red wine vinegar
3 T olive oil
1 tsp dijon mustard
Arrange the greens on 2 plates.  Top with the bacon, eggs and croutons.  Whisk together the vinegar, oil and mustard.  Drizzle over the salad and serve immediately.
 
 
Kate's Kolored Pasta Salad
 
1# colored rotini
1 1/2 cup diced cucumber
3 cups chopped tomato
1 cup diced cheddar cheese
1 cup diced ham
2 cups diced celery
1 1/2 cup diced onion
2 cups diced brick cheese
Cook rotini. Drain. Run under cold water. Mix with other ingredients.
Dressing:
3/4 cup cider vinegar
1 cup oil
6 TB sugar
lawrey salt
1/2 tsp. each, salt, onion powder, pepper, garlic powder, paprika
 
 
Robust Italian Salad
 
1 package(16 oz) ready to serve salad
1 package (2 1/2 oz) sliced pastrami, cut into 1/2 in pieces
1 cup shredded mozzarella
4 plum tomatoes, chopped
1 tsp Italian seasoning
1/3 cup Italian salad dressing
1 cup seasoned croutons
sliced black olives, optional
In a large salad bowl, combine the first 5 ingredients.  Drizzle with dressing; toss to coat.  Top with croutons and olives if desired.  Makes 12 servings
 
Wilted Lettuce Salad

                         
Cut up one head of lettuce.  Cut up 5 to 6 slices bacon into small pieces. 
Fry brown.  Put bacon chips on lettuce.  Pour off some of the bacon grease if desired.  To bacon grease, add 1/4 cup vinegar, 1/2 cup sugar and 1/4 cup water.  Bring to boil.  Boil to thick and pour over lettuce.  Salt and
pepper.

 
 
NEIMAN  MARCUS  SEAFOOD  SALAD

 2 cups cooked rice -- chilled
     1/2  cup crabmeat or chopped lobster
     1/2  cup slivered ham
     1/2  cup celery -- finely chopped
   2  hard-cooke eggs -- finely chopped
   1 tablespoon chives -- chopped
     1/4  cup parsley -- chopped
   1      tablespoon    olive oil
   1 tablespoon red wine vinegar
     1/2  cup mayonnaise
     Salt & pepper to taste

Combine and lightly toss rice, crabmeat, ham, celery, eggs, chives and parsley.  Sprinkle with olive oil and red wine vinegar.  Add mayonnaise, salt and  pepper and mix all together.  Chill several hours before serving.  Yield 6 servings.

Chicken & Pasta Salad

1 envelope Good Seasons Italian Dressing
3 cups shells (usually use the tri colored noodles)
1 pkg. frozen (16oz.) Birdseye-broccoli, green peppers carrots, onions
8 oz. cooked chicken- diced
a few black olives sliced
parmesan cheese
Prepare dressing mix with oil, vinegar, water and set aside. Cook shells and drain.
run cold tap water over vegetables to thaw. combine all items and toss with dressing and then sprinkle with parmesan cheese.
 

Spinach Strawberry Salad

1 cup vegetable oil
1/4 cup sugar
1/3 cup white wine vinegar
2 tbl. chopped onion
1 tsp. salt
1/2 tsp. dry mustard
1 1/2 tsp. poppy seeds
1 10oz pkg. fresh spinach, washed and torn into pieces
2 cups strawberries sliced thin
1 small red onion,sliced thin

Place oil, vinegar, chopped onion, salt and mustard in an electric blender for
30 seconds or until completely emulsified and thickened.
Transfer to small bowl and stir in poppy seeds. Chill.
Combine spinach, strawberries and red onion in large bowl. Toss with
chilled dressing and serve.
 

Buttermilk Coleslaw

8 cups cabbage, finely chopped or shredded
1/4 cup carrot, shredded
1/3 cup sugar
1/2  teaspoon salt
1/4  teaspoon pepper
1/4  cup milk
1/2  cup light mayonnaise
1/4  cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2  teaspoons lemon juice
 
Combine sugar and salt, pepper, milk, mayonnaise,
buttermilk, vinegar and lemon juice.  Whisk until smooth. 
Add cabbage and carrot, mix well.  Cover and chill at
least 2 hours before serving. Note: Make it easy, and
buy a bag of precut coleslaw! If you want to spice it up
a bit add a minced jalapeno.
 

 
Spinach Salad With Strawberries

2 bunches fresh spinach leaves, washed, dried, and chilled
Honey Dressing
1 cup thickly sliced fresh strawberries
1 tablespoon sesame seeds, toasted
1 small red onion, thinly sliced (optional)
Remove stems and veins from spinach and tear into bite-sized
pieces; place into a large salad bowl. Pour Honey Dressing
over spinach; toss gently. Add strawberries, sesame seeds,
and onion; toss again and serve.
Makes 6 to 8 servings.
HONEY DRESSING
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon honey
2 teaspoons Dijon mustard
Salt and pepper to taste

In a small jar with a lid, combine balsamic vinegar, rice vinegar, honey, Dijon mustard, salt, and pepper; cover securely and
shake vigorously. Store, covered, in the refrigerator.  Serve at
room temperature.


CILANTRO TOMATO PASTA SALAD

1 cucumber
1 cup ripe red tomatoes, diced
1/2 cup red onion, finely chopped
2 tablespoons fresh lime juice, fresh
1 tablespoon cilantro, chopped
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup dry small shell pasta, cooked and drained

Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and dice the cucumber. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with pasta Toss gently. Transfer to a serving bowl; chill at least 15 minutes before serving.

GARDEN PASTA SALAD

2 cups pasta of your choice
1 cup Italian or Caesar dressing
1 cup cubed mozzarella or provolone cheese
1/4 cup parmesan cheese
3/4 cup mushrooms
1/2 red onion
1 cup chopped green pepper
1 cup chopped smoked ham
1 firm fresh tomato

Cook pasta according to directions. Drain and rinse in cold water. Set aside. Cube the ham into medium size cubes. Chop the green pepper. Mushrooms need to be rinsed if canned, or washed and sliced if fresh. Seed and chop the tomato. The red onion should be sliced then cut in half again for smaller pieces. The cheese should be cubed very small. Place the vegetables and meat in a bowl with the pasta, add both cheeses, pour the dressing over and gently mix with a wooden spoon.

Note: If you ask at the deli counter they will give you a section of ham by weight, instead of slices. This recipe should take only about 1/2 pound. You can then chop it at home. You may substitute chicken, turkey or pepperoni.
 
 
SHRIMP MACARONI SALAD

3/4 pound cooked, cleaned medium shrimp
1 cup chopped cauliflower
1 cup sliced celery
1/4 cup chopped fresh parsley
1/2 cup French dressing
1/4 cup mayonnaise
1 tablespoon lemon juice
1 tsp. grated onion
1/2 tsp. celery seeds
1/4 tsp. pepper

Cook macaroni according to directions, drain. Combine macaroni and other ingredients; toss gently to mix. Cover and refrigerate at least 8 hours. Serve cold.

ITALIAN ROTINI SALAD

1/2 of a one pound package of Rotini Pasta
1 cup sliced fresh mushrooms
1 cup diced pepperoni
1/2 cup shredded cheddar cheese
3 large green onions, sliced
1/2 cup olive oil
1/3 cup red wine vinegar
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper

Cook Rotini according to directions, rinse and drain. Combine Rotini, mushrooms, pepperoni, cheese, and green onions. Blend oil, vinegar and spices. Toss dressing with salad. Serve immediately or chill. Makes 6-8 servings.
 
 
Frog's Eye Salad

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 (8-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups (8 ounces)Acine di Pepe Pasta, uncooked
3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries (optional)

In medium saucepan, stir together sugar, flour and salt.

Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.

Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.

Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.

 

Hot German Noodle Salad

A different twist! Instead of potatoes this recipe uses noodles. Now, that's using the ol' noodle!

2 cups wide egg noodles
3 bacon slices
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/2 cup water
1/4 cup cider vinegar
1 cup sliced celery
2 tablespoons chopped fresh parsley

Cook noodles according to package directions. Drain and set aside.

In a large skillet, cook the bacon until crisp. Drain on paper towel, crumble and set aside.

Reserve 1 tablespoon drippings in the skillet, saute onion until softened. Stir in sugar, flour, salt and mustard; add water and vinegar. Cook and stir until thickened and bubbly, about 2 to 3 minutes.

Add cooked noodles to skillet; stir in celery and parsley; heat through. Transfer to a serving bowl and sprinkle with crumbled bacon.

Serves 4.

 

Panzanella
(Bread and Tomato Salad)

3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
3/4 cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
10 fresh basil leaves, shredded

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

Serves 4 to 6.

 

Pasta Salad with Basil, Tomatoes and Peas
 
1/3 cup white wine vinegar
2 tablespoons water
2 teaspoons coarse salt
1/2 teaspoon sugar
1/2 teaspoon dried tarragon, crumbled
2 garlic cloves, mashed to paste with 1/4 teaspoon salt
Freshly ground black pepper to taste
1/2 cup extra virgin olive oil
1 pound medium pasta shells, cooked according to package, rinsed in cold water
1 1/2 cups frozen peas, cooked until just tender and cooled
2 pints cherry tomatoes, halved
1/2 cup chopped fresh basil leaves, packed

In a large bowl whisk together the vinegar, water, salt, sugar, tarragon, garlic paste and pepper; add the oil in a stream, whisking dressing until it is emulsified.

Add cooked pasta and toss with dressing; add peas, tomatoes, and basil. Toss to mix and serve.

Serves 10 to 12.

 

Ramen Noodle Pasta Salad

1 pound pork loin

2 packages (3 oz.) Ramen noodle, pork flavor
1 1/3 cups water
2 cups broccoli florets
1/2 red pepper sliced in strips
4-5 green onions, sliced
1/2 cup olives, sliced
2 cups cherry tomatoes halved
6 ounces crumbled feta cheese
1/3-1/2 cup Greek vinaigrette dressing (or Italian dressing)
Grill pork and thinly slice or thinly slice and stir-fry in one-tablespoon oil until no longer pink inside. Set aside.   Break up noodles. Place water in large skillet with a lid, add 1 season packet from ramen noodles and bring to a boil. Add broken noodles, broccoli, pepper strips, and green onions to boiling water. Cover pan, reduce heat and simmer 5 minutes (do not over cook broccoli). Cool noodles by placing pan in another pan filled with ice water.   Toss noodle mixture with pork, olives, tomatoes, and vinaigrette. Sprinkle with cheese, serve immediately, or chill to better blend flavors.   To make a complete meal, serve with crusty rolls, fresh fruit, and a tall glass of milk.   Recipe serves 6.