Archive for the 'Salads' Category

Salad Supreme Pasta Salad

Published on January 2, 2011 in Salads. 0 Comments

Ingredients:
1 lb. pasta
2 med. Tomatoes or 1 can diced, drained
1 large cucumber, diced
8-16 oz. Zesty Italian dressing
1/2 bottle McCormick Salad Supreme Seasoning

  1. Cook past a according to package directions, drain.  Rinse in cold water, drain and cool.
  2. In a large bowl combine pasta, vegetables & dressing ;toss to mix.
  3. Add seasoning and mix well.
  4. Cover and refrigerate at least 2 hours before serving.
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Rating: 5.0/5 (1 vote cast)

Oriental Cabbage Salad with Chicken

Published on January 2, 2011 in Salads. 0 Comments

Salad Ingredients:
1 lb. (1/2 head) cabbage, shredded
3 green onions, chopped
Noodles from 2 ramen noodle pkgs, broken
5 T. sesame seed
3/4 C. slivered almonds, toasted
2 C. cubed cooked chicken

Dressing ingredients:
5 T. white vinegar
3/4 C. vegetable oil
3 T. sugar
Flavor packets from 2 Ramen noodle pkgs.
(chicken or pork)
Add ground pepper to taste

  1. In small bowl, combine dressing ingredients.  Cover; refrigerate 4 hours or overnight
  2. Just before serving, combine all salad ingredients in a large bowl; add dressing.  Mix well

Toast almonds & sesame seeds in 300 degree oven.  Watch carefully and stir every 10 min.

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Rating: 5.0/5 (1 vote cast)

Oriental Cabbage Salad

Published on January 2, 2011 in Favorites and Salads. 0 Comments

1 bag (16 oz.) shredded cabbage
2 pkg. Ramen noodles, crumbled
3 green onions, thinly sliced
1 C. cashews, almonds, or sunflower seeds

Dressing:
1/2 C. water
1 t. cornstarch
1/2 C. sugar
Flavor packets from Ramen noodles

  1. In a lg. bowl, combine cabbage, ramen noodles, onions & nuts.
  2. In a small saucepan, combine water & cornstarch.  Bring mixture to a rolling boil, stirring constantly. Continue to boil 1-2 min.  Add sugar & stir until dissolved.  Remove from heat.  Add vinegar, oil & flavor packets.  Stir to mix.  Add dressing to cabbage mixture & stir until well mixed.  Refrigerate until ready to serve.

Serves 12

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Rating: 5.0/5 (1 vote cast)

Southern Potato Salad

Published on July 21, 2010 in Salads. 0 Comments

Ingredients:
4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste

  1. Bring a large pot of salted water to boil.  Add potatoes and cook until tender but firm, about 15 minutes; drain and chop.
  2. Place eggs in a saucepan and cover with cold water.  Bring water to boil: cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.  Remove from Hot water: peel and chop
  3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper.  Gently mix together and serve warm

-From Allrecipes.com

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New Red Potato Salad

Published on July 21, 2010 in Salads. 0 Comments

Ingredients:
3 pounds unpeeled red potatoes
4 eggs
1 1/2 cups mayonnaise
2 tablespoons milk
2 tablespoons distilled white vinegar
1/2 cup sliced green onions
1/2 teaspoon salt
1.4 teaspoon ground black pepper
1 cup sliced celery

  1. Bring a large pot of salted water to a boil.  Add red potatoes and cook until tender but still firm, about 15 minutes.  Drain, cool, and chop into 1 inch cubes.  Place in a medium bowl.
  2. Place eggs into a medium saucepan, and cover with cold water.  Bring water to a boil, and immediately remove from heat.  Cover, and let eggs stand in hot water for 10 to 12 minutes.  Remove from hot water, cool, peel and dice
  3. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper.  Pour the mixture over the potatoes, and mix together with the eggs and celery.  Cover, and chill in the refrigerator approximately 2 hours before serving.

-From Allrecipes.com

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Rating: 0.0/5 (0 votes cast)