Recipes - Salads And Salad Dressings

Winchester

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Mandarin Orange and Pecan Salad

Dressing: (You can make this ahead. Keep it chilled, but bring back almost to room temperature before tossing with salad.)

2 Tbsp. sugar
2 Tbsp. red wine vinegar
1 tsp. salt
1/2 c. vegetable oil
1/2 tsp. ground pepper
1 Tbsp. minced fresh parsley
3-4 dashes Tabasco sauce

Salad:
Greens of your choice (enough for about 8 people)
1/3 c. chopped scallions
1 stalk celery, chopped
1 can mandarin oranges, drained
1/2 c. chopped "sugared" pecans

For pecans, heat small skillet over medium heat. Add pecans and about 1 tablespoon sugar. Stir and watch closely until sugar begins to melt. Turn down heat and continue to stir until sugar is completely melted. Watch carefully; they can burn very quickly. Remove from heat and cool completely. (You can make these ahead too; keep tightly covered at room temp.)

For salad, whisk sugar, vinegar, salt, pepper, and Tabasco together until the sugar and salt completely dissolve (I usually let it sit about 20 minutes at this point to give them time to dissolve). Whisk in oil. Combine all of the salad ingredients. Whisk dressing and toss well with salad.
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Winchester

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This makes a nice salad for a breakfast or brunch, esp in the winter when fresh apricots, peaches, and pears may not be in the markets. I have served this several times and people seem to enjoy it. It makes a nice fruit salad for Christmas brunch.

Spiced Fruit Salad


2 cans (one 20 oz., one 8 oz.) pineapple chunks
2 cans (15½ oz. each) apricots, drained and quartered
29 oz. can sliced peaches, drained
1/2 tsp. ground ginger
29 oz. can pear halves, drained and quartered
3/4 cup packed brown sugar
1/4 cup butter or margarine
2 cinnamon sticks

Drain pineapple, reserving juice. In an ungreased shallow 3½-quart dish, combine pineapple, apricots, peaches, and pears; set aside.

In a sauce pan, combine brown sugar, butter, cinnamon, ginger, and reserve pineapple juice; bring to a boil. Reduce heat; simmer for five minutes.

Discard cinnamon sticks. Pour over fruit. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. About 10 cups.

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Winchester

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Good for a Friday or Saturday night supper

Tuna Pasta Salad


7 oz. pasta shells or spirals, cooked, drained, and cooled
2 (6-1/2 cans) tuna, drained well
1/2 c. chopped celery
1/2 c. chopped carrots
1/2 c. chopped onion
1/2 c. pickle relish, drained
3 hard-cooked eggs, chopped
Dressing:
1/2 to 3/4 c. mayonnaise (light is fine to use)
1-2 Tbsp. sweet pickle juice
1 Tbsp. prepared mustard
1/2 tsp. salt
Freshly ground black pepper

Combine tuna, celery, carrots, onion, pickle relish, and eggs. Add pasta and combine thoroughly. Prepare Dressing by blending all ingredients together. Pour over pasta and tuna mixture. Chill thoroughly several hours before serving.

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Winchester

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Confetti Coleslaw with Honey-Celery Seed Dressing

4 c. shredded green cabbage
1/2 c. diced green pepper
1/2 c. diced red pepper
1/2 c. shredded carrot

Honey-Celery Seed Dressing:
3 Tbsp. honey
1 tsp. dry mustard
1 tsp. paprika
1/4 tsp. salt
1 Tbsp. lemon juice
1/4 c. vinegar
1/8 tsp. dried onion
1 c. vegetable oil
1 tsp. celery seed

Combine cabbage, peppers, and carrots in glass bowl. Cover and refrigerate. In blender, combine honey, mustard, paprika, salt, lemon juice, vinegar, and onion. Slowly add oil, while blending, until thick. Stir in celery seed. Cover and store in refrigerator. Just before serving, spoon Dressing on coleslaw and toss until coated. Makes 8 servings.

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AbbysMom

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Cucumber Salad

1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
1/2 teaspoon Kosher salt
1/2 teaspoon garlic, chopped fine
2 shallots, thinly sliced
1/8 teaspoon red pepper flakes
2 tablespoons cilantro, chopped fine
3 cucumbers, peeled, seeded and sliced fine.

Combine all ingredients and pour over cucumbers. Allow to chill, then serve.
 

calico2222

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Boiled Dressing:

1 egg

1/2 cup of sugar

1/4  cup of vinegar

condensed milk

Mix egg, sugar and vinegar in heavy bottomed pan and bring to a boil until thick (it leaves tracks). Remove from heat and add milk until you get the sweet/sour flavor you want. You can also season with celery seed, salt and pepper. I usually use it for spinach salad and mix with baby spinach, sliced eggs, red onions and bacon bits, but it's also good for coleslaw and potato salad.
 
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ruthyb

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salad:

One romaine lettuce or any lettuce, whatever you prefer

One tin of anchovies

2 slices of bread

Parmesan cheese-whole or already shaved

Olive oil

Dressing:

Olive oil (extra virgin if you prefer)

Lemon juice

Paprika

Black pepper-ground

I love to make my own ceaser salad like my mum taught me.

I chop romaine lettuce, or you can use any lettuce. I shave slices of parmesan with a grater. I put the parmesan on the lettuce, then make my own croutons by cutting the crusts off bread, chopping the remaining bread into cube, put them on a baking tray, splash with olive oil and cook on full heat in the oven until they are crispy and golden brown (or you could just buy croutons). Leave these to one side so they don't go soggy. Get one tin of anchovies and chop them up into very tiny pieces, use as many as you desire. Add these to the lettuce and parmesan.You can also used cooked bacon if you wish.

Dressing:

I don't have any measurements for this I just kind of guess and add to taste and it always works for me. And always just add as much/little dressing as you want.

Pour olive oil into a drinking mug, about half a mug. Add about half the amount of lemon juice to the olive oil,keep stirring, keep tasting to get the flavour right, some people may like it more lemony than others. This should leave you with a creamy dressing. Add pepper and paprika also to taste. 

Enjoy.x

Add the croutons to the salad then pour dressing over to taste.
 
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Winchester

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TANGY TOMATO SALAD DRESSING                                                    

2/3 cup ketchup                                                             

1/3 cup water                                                                          

1/4 cup granulated sugar (can use substitute for part of sugar)                                           

1/4 cup white vinegar                                                       

2 tablespoons olive oil    

1/4 teaspoon coarse black pepper        

1/4 teaspoon garlic powder        

1/4 teaspoon cayenne pepper

1/4 teaspoon onion powder

Dash salt

         

Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes. Cover the dressing until cool, then refrigerate until well-chilled.

         

Makes about one cup. Keeps for about one week.
 
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Winchester

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Killer Potato Salad

3 lb. boiling potatoes, scrubbed (I use red and/or Yukon Gold and never peel them.)
1/4 to 1/3 cup white wine vinegar
3-4 Tbsp. olive oil (optional)
Salt and pepper, to taste 
1 small red onion, chopped
About 2/3 cup chopped celery
About 1-1/3 cups mayonnaise
3-4 Tbsp. ball park or Dijon mustard
1/3 cup sweet pickle relish, or to taste
1 Tbsp. chopped fresh dill, or to taste (optional)
6-8 hard-boiled eggs

Boil potatoes in cold, salted water then drain (no need to peel). Cut into bite-size pieces. While still hot, sprinkle potatoes with vinegar, olive oil, salt and pepper. Toss to combine. Set aside to cool slightly.

Mix mayonnaise and mustard together in small bowl. Add to potatoes, along with onion, celery, pickle relish and dill (if using). Mix well. Add eggs and stir gently to combine. Taste for seasoning; I'm always amazed at how much salt potato salad needs. The flavors will develop more as the mixture sits, and you'll be checking the seasoning again before serving. Let it cool to room temperature, then cover and chill at least 6 hours and preferably overnight.

Before serving, mix again and taste. Correct seasoning and add more mayonnaise, if necessary.
 

LTS3

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Roasted Strawberry Red Summer Salad

Serves 2 to 4.

Ingredients

  • 2 cups strawberries, hulled
  • 2 1/2 teaspoons sugar
  • 2 tablespoons olive oil
  • 2 cups very thinly sliced radicchio or red cabbage
  • 1/2 cup thinly sliced radishes
  • 1/2 cup crumbled feta cheese
  • Sea salt
Instructions
  1. Preheat the oven to 375 degrees. Place the strawberries, tip side up, in a small roasting pan or ovenproof skillet. Drizzle with the sugar, oil and a generous sprinkling of salt and toss very gently. Place on the middle shelf and roast for 10 minutes. Remove and cool.
  2. Place the radicchio or cabbage on a serving plate. Place the roasted strawberries on top and sprinkle with the radishes and feta cheese. Spoon the juices from the pan or skillet on top.
 

lizzie

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I made this salad this afternoon...just kinda threw it together.It's hot here,and I'm going to serve it cold...as a go with for hot dogs and chips.Thought I'd pass it on in case someone might like this sort of thing.I just call it a cold bean salad...

1 can pinto beans,rinsed and drained well (but you could use whatever bean is your favorite)
1 grated carrot
1/4 c thinly sliced celery
1/4-1/2 c chopped peeled cucumber
1/2 of a yellow bell pepper (or your preference) chopped
1/2 c chopped onion (or to your taste)
1/2 c bottled zesty Italian salad dressing
salt and pepper to taste
if you prefer a sweeter dressing,add a few pinches of sugar,which I did but it's not overly sweet

I just tossed it all together in a bowl and checked for seasoning and it was delicious!Will be better I think once it's chilled.
 
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