SALAD RECIPES

BROCCOLI SALAD - Supermom

6 slices bacon crisped and crumbled
1 head fresh broccoli florets
1 cup shredded Cheddar cheese
1/2 cup raisins
1/2 cup sunflower seeds
1 red onion, chopped
1-1/2 cups mayonnaise
3 tablespoons white or red wine vinegar
2 tablespoons granulated sugar

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, mix together the broccoli, cheese, raisins and onion.

In a small bowl, whisk together the mayo, vinegar and sugar. Pour over broccoli mixture and toss well to coat. Cover and refrigerate at least 2 hours. (overnight is best) Toss in the bacon and sunflower seeds before serving.

THAI NOODLE SALAD - Joey

Dressing:

1/2 cup soy sauce
1/4 cup oil
3 tbsp red wine vinegar
2 tbsp sesame oil ( I used olive and it was fine)
2 tbsp honey
1 tbsp chili paste ( Thai chili paste) Sambal Olek
2 minced garlic cloves
1 tsp. grated ginger

Salad:

1 pkg. Chinese noodles or thin noodles like vermicelli
a couple of hands full of snow peas
1 cup bean sprouts
1 green pepper
1 orange pepper
1 red pepper
1 long english cucumber
6 green onions

Cook and drain the noodles and chill under running water. Thinly slice veggies into match stick size pieces. Toss all the ingredients together and chill until ready to serve. This salad keeps very well and the vegetables don't wilt even after several days.

WHITE BEAN SALAD - Joey

1 can white kidney beans or the bean of your choice
2 grilled and peeled red peppers
1 cup crumbled feta cheese
1/3 cup toasted pine nuts
1 small package of fresh baby spinach leaves

Dressing:

1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons honey
1 teaspoon ground cumin
1 clove crushed garlic
1/2 teaspoon each salt and pepper

Combine all ingredients well.

In a salad bowl combine beans, red peppers and cheese. Toss well. Drizzle dressing over. At this point you can keep it in the fridge. When you are ready to serve it add the spinach and nuts. Toss together well and serve.


CASHEW CHICKEN SALAD - Felix

White chicken breasts (baked with a little butter, salt and pepper until lightly browned.) 
Shred chicken or cut into small cubes.
chopped celery
chopped yellow onion
light sour cream
cashew pieces
club crackers or croissants

This is so easy to prepare! There are no specific quantities! Use as much or as little of each ingredient as you prefer!

Mix ingredients and serve with club crackers or croissants.

This is by far the tastiest chicken salad you will ever eat!

WORMS AND MAGGOTS SALAD - Jill1

4 chicken breasts (cooked and boned) cut in slivers

1 large head of lettuce, shredded
6 green onions sliced on the diagonal
3/4 fresh bean sprouts
2 tablespoons Goma (black sesame seeds can be found in Asian Food store)
1 1/2 tsp salt
1/2 pepper
6 tbs vinegar
4 tbs sugar
1/2 c. salad oil
(original recipe called for 1 tsp monosodium glutamate)
 
Combine first four ingredients in salad bowl.

Combine other ingredients in jar shake and toss over greens right before serving.


CRAB SALAD - Jill1

8 ounces vermicelli
16 ounces fresh crab or Krab (24 ounces if canned)
3 cups diced celery
1 cup mayonnaise
1 cup sour cream
2 tbs. grated onion
juice of one lemon
salt to taste

Break vermicelli into small pieces. Boil until tender. Drain let stand overnight in lemon juice and onion. The next day mix the other ingredients and toss with the vermicelli. Chill at least 30 minutes. Garnish with paprika and fresh parsley.



JELLIED WALDORF - Joey

1 package powdered gelatin
1 cup diced apple peel left on for color
1/2 tsp. salt
1/3 cup sugar
1 cup plus 1/2 cup water
1/4 cup lemon juice
1/2 cup diced celery
1/4 cup chopped pecans

Combine gelatin, salt, sugar and 1/2 cup water. Stir over low heat until gelatin is dissolved. Stir in remaining water and lemon juice and chill until slightly set. Fold in the rest of the ingredients. Pour into mold and chill until set.

My mom actually pouts if I don't bring this to family dinners.

HARVEST MOON MEDLEY - Joey

2 3oz. packages of lemon jello
2 cups boiling water
1 8oz package cream cheese
1 1/2 cup cold water
15 apple slices
1 cup chopped apples
1/2 cup chopped nuts ( I use pecans)

Dissolve gelatin in boiling water. Add cold water. Remove 1 and 1/2 cups, set aside. Chill remaining until thick. Pour into a 6 cup mold and arrange the apple slices in the jello. Chill until set but not firm. Beat cream cheese til smooth and stir in reserved jello. Fold in diced apples and nuts, chill until slightly thick. Spoon over molded jello and chill at least 4 hours.


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