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.
Susan's Seven Layer Salad
Lettuce: Break up into
a 9 x 13 pan
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
Sprinkle over top:
3 hard cooked eggs diced
2 tomatoes, diced
1 # bacon cooked and diced
This is a great salad for potlucks
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.
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.
3/4 cup cider vinegar
1 cup oil
6 TB sugar
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
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
MARCUS SEAFOOD SALAD
2 cups cooked rice -- chilled
cup crabmeat or chopped lobster
1/2 cup slivered ham
1/2 cup celery -- finely chopped
2 hard-cooke eggs -- finely chopped
chives -- chopped
1/4 cup parsley -- chopped
tablespoon olive oil
1 tablespoon red wine vinegar
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
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
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
1/4 cup sugar
1/3 cup white wine vinegar
2 tbl. chopped onion
1 tsp. salt
1/2 tsp. dry mustard
tsp. poppy seeds
1 10oz pkg. fresh spinach, washed and torn into pieces
2 cups strawberries sliced thin
1 small red
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.
8 cups cabbage, finely
chopped or shredded
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup light mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 teaspoons
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
bunches fresh spinach leaves, washed, dried, and chilled
1 cup thickly sliced fresh strawberries
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,
and onion; toss again and serve.
Makes 6 to 8 servings.
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
1 tablespoon plus 1 teaspoon honey
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
TOMATO PASTA SALAD
1 cup ripe red tomatoes, diced
1/2 cup red onion, finely chopped
tablespoons fresh lime juice, fresh
1 tablespoon cilantro, chopped
1 teaspoon granulated sugar
1/4 teaspoon salt
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
cups pasta of your choice
1 cup Italian or Caesar dressing
1 cup cubed mozzarella or provolone cheese
1/4 cup parmesan
3/4 cup mushrooms
1/2 red onion
1 cup chopped green pepper
1 cup chopped smoked ham
1 firm fresh tomato
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.
3/4 pound cooked, cleaned medium shrimp
1 cup chopped cauliflower
1 cup sliced celery
cup chopped fresh parsley
1/2 cup French dressing
1/4 cup mayonnaise
1 tablespoon lemon juice
1 tsp. grated onion
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
of a one pound package of Rotini Pasta
1 cup sliced fresh mushrooms
1 cup diced pepperoni
1/2 cup shredded cheddar
3 large green onions, sliced
1/2 cup olive oil
1/3 cup red wine vinegar
1 tsp. Italian seasoning
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 (8-ounce) can crushed pineapple, undrained
(20-ounce) can pineapple chunks in its own juice, undrained
2 (11-ounce) cans mandarin orange segments, drained
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
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
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
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.
(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
cup sliced unwaxed cucumber
1/2 cup sliced red onion
1/2 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
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,
2 garlic cloves, mashed
to paste with 1/4 teaspoon salt
Freshly ground black pepper
1/2 cup extra virgin olive
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,
1/2 cup chopped fresh basil
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
Add cooked pasta and toss
with dressing; add peas, tomatoes, and basil. Toss to mix and serve.
Serves 10 to 12.
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
cup olives, sliced
2 cups cherry
6 ounces crumbled
Greek vinaigrette dressing (or Italian dressing)
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.