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Posts Tagged ‘salad’

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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Celebration Antipasto

Celebration Antipasto

Ingredients
1 medium cucumber, halved and sliced
1 medium zucchini, julienned
1 medium carrot, julienned
1 medium red onion, sliced
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1/8 teaspoon celery salt

Directions
In a bowl, combine the vegetables and olives if desired. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss. Chill for 3 hours. Serve in a lettuce-lined bowl with a slotted spoon. Yield: 16 servings.

Recipe found here: Celebration Antipasto

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Roasted Red Potato Salad

Roasted Red Potato Salad

Ingredients
2 lb. red potatoes, cut into 1-in. cubes
1 medium onion, chopped
4 hard-cooked eggs, sliced
6 bacon strips, cooked and crumbled
1 cup(s) mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
Paprika, optional

Directions
Place the potatoes in a greased 15x10x1 inch baking pan. Bake, uncovered, at 400°F for 25 to 30 minutes or until tender and golden brown, stirring occasionally. Cool for 15 minutes.

Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, salt and pepper. Toss to coat. Cover and refrigerate for several hours or overnight. Sprinkle with paprika if desired.

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BLT Pasta Party Salad

BLT Pasta Party Salad

Ingredients
1 package (7 oz) uncooked rotini pasta
8 slices bacon, cut into 1/2 inch pieces
1 cup mayonnaise or salad dressing
1 tablespoon lemon juice
2 teaspoons sugar
1 large tomato, seeded, chopped (1 cup)
4 medium green onions, sliced (1/4 cup)
4 cups thinly shredded iceberg lettuce

Directions
1 Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.

2 Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain on paper towels; set aside.

3 In large bowl, stir together mayonnaise, lemon juice and sugar with whisk until smooth. Stir pasta into mayonnaise mixture.

4 Gently stir in bacon, tomato, and green onions. Stir in lettuce just before serving.

Recipe found here: BLT Pasta Party Salad

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American-Italian Pasta Salad

American-Italian Pasta Salad

Ingredients
1 (16 ounce) package fusilli pasta
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley

Directions
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, and drain.

In a medium bowl, combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.

In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit overnight in fridge. Stir before serving. Add extra dressing if pasta appears dry.

Original recipe makes 20 servings

Recipe found here: American-Italian Pasta Salad

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Veggie Spiral Salad

Veggie Spiral Salad

Ingredients
1 cup uncooked tricolor spiral pasta
1/2 cup chopped seeded cucumber
1/2 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup sliced radishes
1/2 cup chopped tomatoes
1/2 cup sliced ripe olives, drained
1/2 cup shredded Swiss cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon Italian salad dressing mix
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons olive oil

Directions
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture.

In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate. Yield: 5 servings.

Recipe found here: Veggie Spiral Salad

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Potato Salad

Potato Salad

Ingredients
2 lbs of Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces
3/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons of mustard (your favorite, yellow, Dijon, stone ground)
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/4 cup chopped parsley
2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
6 slices of bacon, cooked* and finely chopped
Coarse salt
Freshly ground pepper
*To cook the bacon, heat a frying pan on medium low. Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out. Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard.

Directions
1 In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)

2 In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.

Yield: Serves 4-6.

Recipe found here: Potato Salad

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Cheesy Beef Taco Salad

Cheesy Beef Taco Salad

Ingredients
1-1/2 pounds ground beef
1-1/2 cups chopped onion
1 cup diced celery
1 cup diced green pepper
2 garlic cloves, minced
1 pound process cheese (Velveeta), cubed
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
2 teaspoons ground cumin
1-1/2 cups crushed corn chips
Shredded lettuce
Chopped green onions
2 large tomatoes, cut into wedges

Directions
In a large skillet, cook the beef, onion, celery, green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips.
Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges. Yield: 6 servings.

Recipe found here: Cheesy Beef Taco Salad

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