Cauliflower Salad
1 head cauliflower
1 med purple onion
1 cup roasted sunflower seeds
1 pound bacon, cooked and crumbled
1 cup mayonnaise
1 teaspoon dill weed
salt
pepper
Cut cauliflower into small bite size pieces, dice onion, add bacon,
sunflower seeds, dill weed and mayo. Mix well, and salt and pepper to taste, refrigerate.
** I have found that this recipe is even better if refrigerated
overnight, before serving**
Kidney Bean Salad
2 can red Kidney Beans
1 medium onion
2 med tomato or 1 large
5 dill pickles
1/2 cup miracle whip
Empty beans into bowl, removing liquid from only 1 can, dice onions,
pickles, and tomato. Stir in 1/2 cup miracle whip, stir and refrigerate.
Cucumber Salad
3 large cucumbers
2 large onions
mayonnaise
salt
pepper
Cut cucumbers and onions into slices. Add mayo (enough to cover and make
creamy) right before you are ready to serve. (If the mayo is mixed in to early, it gets
watery) Salt and pepper to taste.
Cole Slaw
1 bag of shredded slaw mix
or
1 head of cabbage, and 2 carrots grated
1 medium onion
miracle whip or mayo (whichever you prefer, miracle whip makes it sweeter)
creamy horseradish sauce
salt
pepper
paprika
Grate an onion in with shredded cabbage and carrots, add mayo or miracle
whip (at least 1 1/2 cups) and add 2 or 3 teaspoons of creamy horseradish, sprinkle with
paprika, salt and pepper and mix.
Lettuce Bacon Salad
1 large head lettuce
1 large head cauliflower
2 cups mayonnaise
1/3 cup parmesan cheese
1 small onion
1 lb. cooked bacon
salt and pepper to taste
Cut vegetables into small pieces, crumble bacon, add mayo and cheese and
mix well. ** you can add 1/4 cup sugar, to give a sweet taste **
Linguini Salad
1 box linguini noodles, cooked and drained
1 green pepper, diced
4 stalks celery, diced
1/2 head cauliflower, cut into bite size pieces
1/2 head broccoli, cut into bite size pieces
1 bottle "Robusto Wish Bone" Italian dressing
1 bottle McCormick's salad supreme seasoning
1 can black olives-optional, sliced
1 can garbanzo beans-optional
Combine noodles, cut vegetables, and pour in entire bottle of Italian
dressing, mix thoroughly, as you stir, sprinkle salad seasoning over noodles and
vegetables, until you have used about 1/2 of the bottle.
Pasta Salad
2 small bags (or 1 large) garden rotini noodles (different colors)
1 can black olives-optional
small pkg. pepperoni if sliced, cut slices in half, if in roll, cubed
1 block of cheese, in small cubes (your choice, I use cheddar or Munster)
1 bottle wishbone dressing
Cook and drain noodles, place in bowl, add pepperoni, cheese, olives and pour in all of
the Italian dressing, mix and refrigerate.
Pistachio Dessert Salad
1 can fruit cocktail, drained
1 pkg. instant pistachio pudding
1 can crushed pineapples
1 cup miniature marshmallows
1 container of cool whip
Combine pudding mix with pineapple and juice. Mix with the rest of the
ingredients, and refrigerate before serving
Five-Cup Fruit Salad
1 cup sour cream
1 cup pineapple chunks, drained
1 cup miniature marshmallows
1 cup shredded coconut
1 cup mandarin orange slices, drained
Combine all ingredients thoroughly and chill in refrigerator for several
hours before serving ** Best when chilled overnight **
Waldorf Salad
6 apples, peeled, cored and chopped
4-5 stalks of celery, chopped
2 cups walnuts, chopped
Mayonaise
In a large bowl, mix apples, celery and walnuts. Stir in enough mayo to
cover everything. refrigerate.
The Eatery's Chesapeake Crab Salad
1 pound blue lump crabmeat, fresh or pasteurized
2 teaspoons Old Bay Seasoning
1 lb baby asparagus spears
6 lettuce cups
3 hard-cooked eggs, sliced
Hungarian Paprika
Lemon-Caper Dressing
Remove any remaining shell particles or cartilage. Flake the crabmeat,
add Old
Bay. Cook asparagus spears until done. Drain and chill. Place 3 asparagus
spears in each lettuce cup. Place about 1/3 cup crabmeat on asparagus. Cover
with approximately 2 tablespoons Lemon-Caper Dressing. Top with 3 slices
hard-cooked egg. Sprinkle with Paprika.
Makes 6 servings.
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