Salad Recipes

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Tomatoes and Cukes

Post  justmecookin on Thu May 15, 2008 12:16 pm

Tomatoes and Cukes

2 tablespoons olive or vegetable oil
1 tablespoon vinegar
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
3 medium tomatoes, sliced
1/2 large cucumber, sliced
Leaf lettuce, optional

In a small bowl, whisk oil, vinegar, parsley, salt and pepper. On a serving plate, arrange tomato and cucumber slices over lettuce if desired. Drizzle with the vinaigrette. Makes 4 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:50 am; edited 1 time in total

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Tabbouleh

Post  justmecookin on Thu May 15, 2008 12:17 pm

Tabbouleh

1 cup bulgur
2 cups boiling water
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons sliced green onions (tops only)
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon minced fresh mint
1 medium tomato, seeded and diced
6 romaine leaves

Place bulgur in a bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. Drain and squeeze dry. Stir in the lemon juice, oil, onions, parsley, salt and mint.

Cover and refrigerate for 1 hour. Just before serving, stir in tomato. Serve in a lettuce-lined bowl. Makes 6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:51 am; edited 1 time in total

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Re: Salad Recipes

Post  justmecookin on Thu May 15, 2008 12:17 pm

Avocado Tomato Salad

2 ripe avocados, peeled and sliced
2 large tomatoes, cut into wedges
1 medium onion, cut into wedges
1 cup Italian salad dressing
Lettuce leaves, optional

In a bowl, combine the avocados, tomatoes and onion; add dressing and stir to coat. Chill for 20 to 30 minutes. Serve over lettuce leaves if desired. Makes 6-8 servings.

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Umbrella Salads

Post  justmecookin on Thu May 15, 2008 12:18 pm

Umbrella Salads

6 flour tortillas (8 inches)
2 tablespoons butter, melted
6 cups torn fresh spinach
1-1/2 cups cubed fully cooked ham
1-1/2 cups sliced fresh mushrooms
1 cup cubed cheddar cheese
3 slices red onion, separated into rings
6 sweet red pepper slices(1/4 inch thick)
6 pitted ripe olives
Salad dressing of your choice

Place six 10-oz. custard cups* upside down in a shallow baking pan; set aside Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets.

Bake, uncovered, at 400 for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or until crisp. Remove tortillas from cups; cool. Combine spinach, ham, mushrooms, cheese and onion; place about 1 cup in each tortilla bowl.

For umbrella handle, cut off a curved end from each red pepper slice; insert straight end into olive. Place in center of salad; arrange salad ingredients to hold handle upright. Serve with dressing. Makes 6 servings.

Note: 4-in.-diameter foil balls can be used instead of custard cups.


Last edited by justmecookin on Sat Aug 23, 2008 9:51 am; edited 1 time in total

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Frozen Cherry Salad

Post  justmecookin on Thu May 15, 2008 12:19 pm

Frozen Cherry Salad

1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling
2 cans (11 ounces each) mandarin oranges, drained
Maraschino cherries and orange wedges, optional

In a mixing bowl, combine the cream cheese and whipped topping. Stir in pie filling. Set aside 1/4 cup oranges for garnish. Fold remaining oranges into cream cheese mixture. Transfer to a 9-in. x 5-in. x 3-in. loaf pan.

Cover and freeze overnight. Remove from the freezer 15 minutes before cutting. Garnish with reserved mandarin oranges, cherries and oranges if desired. Makes 12 servings


Last edited by justmecookin on Sat Aug 23, 2008 9:52 am; edited 1 time in total

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Honey-Pecan Kiwi Salad

Post  justmecookin on Thu May 15, 2008 12:19 pm

Honey-Pecan Kiwi Salad

5 cups torn Boston lettuce
3 kiwifruit, peeled and sliced
1/4 cup chopped pecans, toasted
2 tablespoons vanilla yogurt
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon honey

In a large bowl, combine lettuce, kiwis and pecans. In a small bowl, mix yogurt, lemon juice, oil and honey until smooth. Pour over salad and toss. Serve immediately. Makes 4-6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:52 am; edited 1 time in total

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Three Potato Salad

Post  justmecookin on Thu May 15, 2008 12:20 pm

Three Potato Salad

3 medium russet potatoes, peeled and cubed
3 medium unpeeled red potatoes, cubed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 cup mayonnaise
2 tablespoons sugar
1 tablespoon white vinegar
1 teaspoon salt
3/4 teaspoon dill weed
1/2 teaspoon pepper

Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool.

Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight. Makes 15 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:52 am; edited 1 time in total

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Tangy Cabbage Slaw

Post  justmecookin on Thu May 15, 2008 12:21 pm

Tangy Cabbage Slaw

1 package (3 ounces) chicken ramen noodles
3-3/4 cups coleslaw mix
1/3 cup slivered almonds
3 tablespoons sliced green onions
1/2 cup vegetable oil
1/3 cup white wine vinegar or cider vinegar
3 tablespoons sugar

In a large bowl, break noodles into small pieces; set seasoning packet aside. Add the coleslaw mix, almonds and onions.

In a small bowl, combine the oil, vinegar, sugar and contents of seasoning packet. Pour over coleslaw mixture and toss to coat; serve immediately. Refrigerate leftovers. Makes 4-6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:53 am; edited 1 time in total

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Four-Bean Salad

Post  justmecookin on Thu May 15, 2008 12:21 pm

Four-Bean Salad

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup sliced fresh mushrooms
1 cup chopped green pepper
1 cup chopped onion

Dressing
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 teaspoon celery seed
1/2 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon dried oregano

In a large bowl, combine the beans, mushrooms, green pepper and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.

Pour dressing over bean mixture and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Makes 12 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:53 am; edited 1 time in total

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Syrian Salad

Post  justmecookin on Thu May 15, 2008 12:22 pm

Syrian Salad

4 cups torn iceberg lettuce
2 cups torn romaine
1-1/2 cups chopped seeded cucumbers
3 plum tomatoes, seeded and chopped
1/2 pound fresh mozzarella, cubed
2/3 cup chopped red onion
1 jar (4-1/2 ounces) marinated artichoke hearts, drained and quartered
1/2 cup canned garbanzo beans or chickpeas, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup Greek olives, drained
1/3 cup sliced stuffed olives, drained
4 thin slices hard salami, julienned
4 thin slices prosciutto, julienned
1/2 cup crumbled feta cheese
1/3 cup grated Parmesan cheese

Dressing
1/2 cup olive oil
1/4 cup lemon juice
1 anchovy fillet, finely chopped
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon minced fresh cilantro
Pepper to taste

In a large salad bowl, combine the first 13 ingredients. Sprinkle with feta and Parmesan cheeses. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad and toss to coat. Makes 8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:53 am; edited 1 time in total

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Hearty Macaroni Salad

Post  justmecookin on Thu May 15, 2008 12:22 pm

Hearty Macaroni Salad

2 cups cubed cooked chicken
2 cups cubed fully cooked ham
2 cups cooked salad shrimp
1 package (7 ounces) pasta shells, cooked and drained
1 celery rib, sliced
1/4 cup diced green pepper
1/4 cup diced sweet red pepper
1/4 cup diced onion
1 teaspoon salt
1/2 teaspoon pepper

Dressing
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons vinegar
1/2 teaspoon sugar
1 teaspoon dill weed

In a large bowl, toss the chicken, ham, shrimp, macaroni, celery, peppers, onion, salt and pepper. In a small bowl, combine all dressing ingredients; mix well. Pour over salad and toss. Cover and chill for 3-4 hours. Makes 10-12 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:46 am; edited 1 time in total

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Sunshine Salad

Post  justmecookin on Thu May 15, 2008 12:23 pm

Sunshine Salad

1 can (20 ounces) pineapple tidbits
1 can (11 ounces) mandarin oranges
1 package (3.4 ounces) instant lemon pudding
1 cup quartered strawberries
1 cup sliced ripe bananas

Drain pineapple and oranges, reserving liquid. In a large bowl, combine pudding mix with reserved fruit juices.

Fold in pineapple, oranges and strawberries; chill for at least 2 hours. Add bananas just before serving. Makes 8-10 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:47 am; edited 1 time in total

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Sunflower Tossed Salad

Post  justmecookin on Thu May 15, 2008 12:23 pm

Sunflower Tossed Salad

4 cups torn mixed salad greens
1 small cucumber, sliced
2 tablespoons sunflower kernels

Tart Vinaigrette
1/3 cup olive oil
3 tablespoons balsamic or cider vinegar
2 tablespoons white wine vinegar or additional cider vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 garlic clove, minced

In a salad bowl, combine the greens, cucumber and sunflower kernels. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad and toss to coat. Makes 4 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:47 am; edited 1 time in total

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Stuffed Cucumbers

Post  justmecookin on Thu May 15, 2008 12:24 pm

Stuffed Cucumbers

1 medium cucumber
1/2 teaspoon salt
1 package (3 ounces) cream cheese, softened
1/4 cup chopped green pepper
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Dash paprika
French salad dressing, optional

Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes.

Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons of the drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired. Makes 2 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:47 am; edited 1 time in total

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Strawberry-Glazed Fruit Salad

Post  justmecookin on Thu May 15, 2008 12:24 pm

Strawberry-Glazed Fruit Salad

1 quart fresh strawberries, halved
1 can (20 ounces) pineapple chunks, drained
4 firm bananas, sliced
1 jar or pouch (16 ounces) strawberry glaze

In a large bowl, gently toss strawberries, pineapple and bananas; fold in the glaze. Chill for 1 hour. Makes 6-8 servings.

Note: Strawberry glaze can often be found in the produce section of your grocery store.


Last edited by justmecookin on Sat Aug 23, 2008 9:48 am; edited 1 time in total

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Stir-Fry Spinach Salad

Post  justmecookin on Thu May 15, 2008 12:25 pm

Stir-Fry Spinach Salad

1 can (8 ounces) pineapple chunks
1 pound boneless skinless chicken breasts, julienned
2 tablespoons vegetable oil
1 medium green pepper, julienned
3 tablespoons brown sugar
1 tablespoon cornstarch
1/4 cup ketchup
3 tablespoons soy sauce
6 cups torn fresh spinach
1 cup cherry tomato halves

Drain pineapple, reserving 3 tablespoons juice in a small bowl; set pineapple aside. (Discard remaining juice or save for another use.) In a skillet or wok, stir-fry chicken in oil for 5 minutes or until no longer pink. Add green pepper; stir-fry for 2-4 minutes or until crisp-tender.

Meanwhile, add brown sugar and cornstarch to pineapple juice; mix well. Stir in ketchup, vinegar and soy sauce until smooth; add to skillet and cook until thickened. On a large serving platter, arrange spinach, pineapple and tomatoes. Top with chicken and green pepper; serve immediately. Makes 6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:48 am; edited 1 time in total

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Steak and Potato Salad

Post  justmecookin on Thu May 15, 2008 12:25 pm

Steak and Potato Salad

2 pounds boneless sirloin steak (1 inch thick)
1/2 cup cider or red wine vinegar
1/4 cup olive or vegetable oil
1/4 cup soy sauce
6 cups cubed cooked potatoes
1 cup diced green pepper
1/3 cup chopped green onions
1/4 cup minced fresh parsley
1/2 cup Caesar salad dressing
Lettuce leaves, optional

Place steak in a large resealable plastic bag or shallow glass container. Combine vinegar, oil and soy sauce; pour over the steak. Cover and refrigerate for 1 hour or overnight. drain, discarding marinade.

Grill or broil steak for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145; medium, 160; well-done, 170).

Slice into thin strips across the grain and place in a bowl. Add potatoes, green pepper, onions, parsley and dressing; toss to coat. Serve on lettuce if desired. Makes 8-10 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:49 am; edited 1 time in total

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Pork and Bean Salad

Post  justmecookin on Thu May 15, 2008 12:27 pm

Pork and Bean Salad

1 cup cubed cooked pork
1/2 medium sweet red pepper, chopped
3/4 cup frozen corn, thawed
1/2 cup canned kidney beans, rinsed and drained
1/4 cup chopped green onions
2 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Lettuce leaves, optional

In a small bowl, combine the first five ingredients. In another bowl, whisk the vinegar, water, oil, garlic, salt, pepper and hot pepper sauce.

Pour over pork mixture and toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Makes 2 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:49 am; edited 1 time in total

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Shrimp Romaine Salad

Post  justmecookin on Thu May 15, 2008 12:28 pm

Shrimp Romaine Salad

2 cups cooked brown rice
2 cups torn romaine
1-1/2 cups orange segments
1 cup halved cherry tomatoes
1/2 cup sliced red onion
3 tablespoons orange juice concentrate
2 tablespoons cider vinegar
1 tablespoon olive oil
3/4 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound cooked medium shrimp, peeled and deveined

In a large bowl, combine the rice, romaine, oranges, tomatoes and onion. For dressing, in a small bowl, whisk the orange juice concentrate, vinegar, oil, tarragon, garlic powder, salt and pepper.

Set aside 4 teaspoons. Pour remaining dressing over rice mixture and toss to coat. Divide among four plates; top with shrimp. Drizzle with reserved dressing. Makes 4 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:50 am; edited 1 time in total

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Seven-Fruit Salad

Post  justmecookin on Thu May 15, 2008 12:28 pm

Seven-Fruit Salad

1/2 cup lime juice
1/2 cup water
1/2 cup sugar
2 medium nectarines, thinly sliced
1 large firm banana, thinly sliced
1 pint blueberries
1 pint fresh strawberries, sliced
1-1/2 cups watermelon balls
1 cup green grapes
1 kiwifruit, peeled and chopped

In a bowl, combine the lime juice, water and sugar; stir until sugar is dissolved. Add nectarines and banana; toss to coat.

In a 2-1/2-qt. glass bowl, combine the remaining fruits. Add nectarine mixture; stir gently. Cover and refrigerate for 1 hour. Serve with a slotted spoon. Makes 8-10 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:50 am; edited 1 time in total

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Pistachio Lettuce Salad

Post  justmecookin on Thu May 15, 2008 12:29 pm

Pistachio Lettuce Salad

10 cups torn Bibb or Boston lettuce
1 can (11 ounces) mandarin oranges, drained
1 cup pistachios, coarsely chopped
1 cup raisins

Dressing
1/4 cup rice wine vinegar
2 tablespoons vegetable oil
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger

In a large salad bowl, combine the lettuce, oranges, pistachios and raisins. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Makes 16 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:42 am; edited 1 time in total

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Seafood Macaroni Salad

Post  justmecookin on Thu May 15, 2008 12:29 pm

Seafood Macaroni Salad

3 cups uncooked elbow macaroni (about 10 ounces)
6 ounces peeled and deveined cooked shrimp, rinsed and drained
1 can (6 ounces) crabmeat, drained and flaked
2 cups sliced celery
1/2 small onion, finely chopped
3 to 4 hard-cooked eggs, coarsely chopped
1 cup mayonnaise
3 tablespoons sweet pickle relish or finely chopped sweet pickles
1 tablespoon prepared mustard
1 tablespoon vinegar
1 teaspoon paprika
Salt and pepper to taste

Cook macaroni in boiling salted water until tender; drain and cool. In a large bowl, combine macaroni, shrimp, crabmeat, celery, onion and eggs; set aside.

In a small bowl, mix the mayonnaise, pickle relish, mustard, vinegar and paprika. Add to macaroni mixture; toss lightly. Season with salt and pepper. Cover and chill. Makes 8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:42 am; edited 1 time in total

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Igloo Salad

Post  justmecookin on Thu May 15, 2008 12:30 pm

Igloo Salad

1 can (15-1/4 ounces) fruit cocktail, drained
1 can (11 ounces) mandarin oranges, drained
1/2 cup flaked coconut
1-3/4 cups whipped topping, divided
2-1/2 cups miniature marshmallows, divided

In a bowl, combine the fruit cocktail, oranges, coconut, 1 cup whipped topping and 1/2 cup marshmallows. Spoon into two balls, one 5-1/2 in. and one 3-1/2 in., on a serving plate, with smaller ball in front of larger ball.

Spoon out some salad from small ball to make a doorway. Cover with remaining whipped topping and marshmallows. Makes 6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:42 am; edited 1 time in total

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Quick Corn Salad

Post  justmecookin on Thu May 15, 2008 12:30 pm

Quick Corn Salad

1/4 cup mayonnaise
2 tablespoons lemon juice
3/4 teaspoon ground mustard
1/4 teaspoon sugar
1 cup frozen corn, thawed
2 green onions, thinly sliced
1 tablespoon chopped green pepper
Salt and pepper to taste
Leaf lettuce, optional

In a small bowl, combine mayonnaise, lemon juice, mustard and sugar; mix well.

Stir in corn, onions, green pepper, salt and pepper. Cover and refrigerate for 4 hours or overnight. Serve on lettuce if desired. Makes 2 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:43 am; edited 1 time in total

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Old-Fashioned Egg Salad

Post  justmecookin on Thu May 15, 2008 12:31 pm

Old-Fashioned Egg Salad

1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
6 hard-cooked eggs, chopped
1/2 cup finely chopped celery
Lettuce leave or bread

In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate.

For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread. Makes 3 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:43 am; edited 1 time in total

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Re: Salad Recipes

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