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Archive for the ‘salads’ Category

Loaded Baked Potato Salad

Loaded Baked Potato Salad

Ingredients
5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-cooked eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups (12 ounces) sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

Directions
Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40-45 minutes or until tender. Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Yield: 20 servings.

Recipe found here: Loaded Baked Potato Salad

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Basil Pasta and Ham Salad

Basil Pasta and Ham Salad

Ingredients

TOMATO BASIL DRESSING:
1 cup chopped fresh tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped green onions
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon salt, optional
1/4 teaspoon pepper

SALAD:
2-1/2 cups uncooked spiral pasta
1 cup cubed fully cooked ham
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup chopped fresh basil

Directions
In a large bowl, combine tomatoes, basil, onions, oil, lemon juice, garlic, sugar, salt and pepper if desired. Cover and refrigerate for at least 15 minutes.

Meanwhile, cook pasta according to package directions until firm to the bite; drain and rinse with cold water. Transfer to a large salad bowl. Stir in the ham, olives and basil. Pour dressing over salad; toss to coat. Yield: 8 servings.

Recipe found here: Basil Pasta and Ham Salad

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Egg & Macaroni Salad

Egg & Macaroni Salad

Ingredients
1 recipe Old-Fashioned Egg Salad
1 package (7 ounces) elbow macaroni, cooked and drained
1/2 cup chopped green pepper
1/2 cup mayonnaise
1 jar (2 ounces) chopped pimientos, drained
Lettuce leaves
Paprika, optional

Directions
In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. For each serving, spoon about 3/4 cup onto a lettuce leaf. Sprinkle with paprika if desired. Yield: 8 servings.

Egg & Macaroni Salad

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Pina Colada Fruit Salad

Pina Colada Fruit Salad

Ingredients
1-1/2 cups green grapes
1-1/2 cups seedless red grapes
1-1/2 cups fresh blueberries
1-1/2 cups halved fresh strawberries
1 can (8 ounces) pineapple chunks, drained
1/2 cup fresh raspberries
1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
1/2 cup sugar
1/2 cup pineapple-orange juice
1/8 teaspoon almond extract
1/8 teaspoon coconut extract

Directions
In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving. Yield: 9 servings.

Recipe found here: Pina Colada Fruit Salad

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Roasted Potato & Green Bean Salad

Roasted Potato & Green Bean Salad

Ingredients
6 medium red potatoes, cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed and halved
2 tablespoons olive oil
8 bacon strips, cooked and crumbled

VINAIGRETTE:
2 tablespoons cider vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Directions
Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat.

Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended.
Pour over potato mixture; toss to coat. Serve warm. Yield: 7 servings.

Recipe found here: Roasted Potato & Green Bean Salad

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Baked German Potato Salad

Baked German Potato Salad

Ingredients
12 medium red potatoes (about 3 pounds)
8 bacon strips
2 medium onions, chopped
3/4 cup packed brown sugar
2/3 cup water, divided
1/3 cup white vinegar
1/3 cup sweet pickle juice
2 teaspoons dried parsley flakes
1 teaspoon salt
1/2 to 3/4 teaspoon celery seed
4-1/2 teaspoons all-purpose flour

Directions
In a saucepan, cook potatoes until just tender; drain. Peel and slice into an ungreased 2-qt. baking dish; set aside.

In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Saute onions in drippings until tender. Stir in the brown sugar, 1/2 cup water, vinegar, pickle juice, parsley, salt and celery seed. Simmer, uncovered, for 5-10 minutes.

Meanwhile, combine flour and remaining water until smooth; stir into onion mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 8-10 servings.

Recipe found here: Baked German Potato Salad

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Shrimp Salad With Rice

Shrimp Salad With Rice

Ingredients:

1 1/2 cup cooked rice, cooled
1/2 to 1 pound shrimp, peeled, cooked, deveined, coarsely chopped
1/2 cup diced celery
3 green onions, thinly sliced
2 tablespoons finely chopped red bell pepper
1 cup fresh or frozen green peas, cooked until just tender
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon celery seed
1/2 to 3/4 cup mayonnaise
2 tablespoons dill pickle juice
lettuce leaves and tomato slices

Preparation:

Combine shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed. Combine shrimp mixture with rice; add mayonnaise and dill pickle juice and gently mix. Taste and adjust seasonings. Serve on lettuce leaves and tomato slices. Serve as a luncheon dish or side dish.

Serves 4.

Recipe found here: Shrimp Salad With Rice

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Simple Southern Potato Salad

Simple Southern Potato Salad

Ingredients:
8 -9 large potatoes, peeled and cubed
1 cup chopped pickle
2 medium onions, chopped
5 large hard-boiled eggs, chopped
salt
pepper
2 cups mayonnaise
3 -4 tablespoons mustard

Directions:
1 after peeling and dicing potatoes place them in a large pot to boil until tender.

2 drain the potatoes, add pickles, onions, and eggs then mix in mayo until its the desired consistancy.

3 mix in mustard.

4 salt and pepper to taste.

Recipe found here: Simple Southern Potato Salad

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Easy Salami Pasta Salad

Easy Salami Pasta Salad

Ingredients
3 cups uncooked penne pasta
8 ounces hard salami, cubed
1/2 cup minced fresh parsley
4 green onions, sliced
1/2 cup olive oil
1/4 cup cider vinegar
4 teaspoons minced fresh oregano or 1 teaspoon dried oregano
4 teaspoons minced fresh basil or 1 teaspoon dried basil
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese

Directions
In a large saucepan, cook pasta according to package directions; rinse in cold water and drain. Transfer to a large bowl; add salami, parsley and onions.

In a small bowl, whisk the oil, vinegar and seasonings. Drizzle over pasta mixture and toss to coat. Cover and refrigerate overnight. Just before serving, stir in cheese. Yield: 8 servings.

Recipe found here: Easy Salami Pasta Salad

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Red Beans and Rice Salad

Red Beans and Rice Salad

Ingredients
2 pounds fresh red beans
1 smoked ham hock
2 white onions, halved
3 bay leaves
3 sprigs thyme
3 dried red chilies
2 teaspoons kosher salt, plus more to taste
6 strips bacon
2 stalks celery, chopped
1 green pepper, chopped
1 Vidalia onion, chopped
4 cloves garlic, chopped
8 tablespoons olive oil
1 pound andouille sausage, chopped
2 cups white rice
1½ tablespoons Sherry vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
1 bunch scallions, whites and 1 inch of greens, thinly sliced
¼ cup finely chopped Italian parsley

Directions
1. Place beans in a colander. Pick out and discard any shriveled or broken beans, and rinse with cold water.

2. Add beans, ham, white onions, bay leaves, thyme, chilies and kosher salt to a large pot and cover with water. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to low and cook at a gentle simmer until beans are tender but not too soft, stirring and skimming occasionally, 30 minutes. Strain beans over another pot, reserving broth and discarding ham and other seasonings.

3. Meanwhile, fry bacon in a large skillet over medium heat until at least 2 tablespoons fat render out, about 8 minutes. Remove bacon and add celery, green pepper, Vidalia onions and garlic. Sauté over medium-low heat, stirring and scraping up any remaining bits of bacon from pan, until vegetables are just soft, about 4 minutes. Set aside in a large bowl. Rinse and dry skillet, set over medium heat and add 2 tablespoons oil. Add sausage and cook, stirring occasionally, until browned, 5-6 minutes. Add sausage to vegetable mixture.

4. Bring 4½ cups strained broth and rice to a boil in a pot set over high heat. Reduce heat to low, cover and simmer 20 minutes. Meanwhile, make vinaigrette: Whisk together vinegar, mustard, remaining oil and salt and pepper to taste in a small bowl until emulsified.

5. Fluff rice and allow to cool slightly. Add beans and rice to vegetable-sausage mixture and toss with vinaigrette. Add scallions and parsley and toss again. Season with salt and pepper to taste. Serve cold or at room temperature, with hot sauce on the side.

Total Time: 1½ hours Serves: 10-12

Recipe found here: Red Beans and Rice Salad

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