Amish Macaroni Salad
By: Anne Sykes Brooks
Ingredients:
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery,
chopped 1 small red bell pepper,
seeded and chopped 2 tablespoons sweet relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
1/2 cup white sugar - you can use less, the recipe calls for 3/4 but its too much for me
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
Directions
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
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My Moms Macaroni Salad
By Mary Babilya
1 lb Elbow Noodles
Salt
Pepper
4-6 Heaping Tablespoons Mayonaise (dont over do it you can always add more!)
1 Tablespoon Sugar
Parsley
1/2 cap full Vinegar
2 Carrots (optional)
Boil noodles as directed. Let them cool before mixing it with mayo mix. In a seperate bowl mix 4 tablespoons mayo dash of oregano, salt and pepper and a tablespoon of sugar, mix all together. When noodles have cooled and arent watery mix mayonaise with noodles. When all mixed add vinegar. Put in fridge to chill. (Optional: Shred Carrots and mix into macaroni salad before chilling, only about 2 carrots)
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Potato Salad
By Mary Babilya
Potatos (8 potatos)
Egg (5 eggs)
Salt
Pepper
Mayonaise
Peel and cut potatos. The trick to this is getting the potatos perfect, boil til they just start to get soft (idk so id keep checking) Boil eggs, to make them hard boiled. In a seperate bowl mix cut up eggs salt pepper and mayo. Add in potatos. So good.
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Egg Salad
By Mary Babilya
6 Eggs
Salt
Pepper
4 tablespoons Mayo
1 teaspoon honey mustard (Guldens)
Hard boil eggs. Run eggs under cold water to cool, peel and place into a bowl.. cut eggs up into small pieces. Add Mayo Salt Pepper and 1 Teaspoon of Guldens honey mustard! Its so good. I make mine kind of creamy, everyone seems to love it!
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Ultimate Pasta Salad
By: Heather Poe
(you can double this recipe depending on how many people your making it for - this would feed about 6 as a side dish)
Box of Curly Pasta
Packet of Italian Dressing Mix (prepare how it says on package)
Olives
Broccoli
Feta
Pepperoni
Carrots
Cucumber
Cook Pasta and drain. Cut up veggies and pepperoni into bitesize pieces. In large bowl mix pasta, dressing and all mix-ins. chill in fridge until ready to serve.
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Fruit Salad
By Mary Babilya
Mix cantelope, blueberries, pineapple and strawberries (all cut up into bite size pieces) with a tablespoon or two of honey and a teaspoon of sugar.
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Mozzarella Watermelon Salad
By Brittany Violet Magrini
One of those dont knock it til you try it things lol
2 cups seeded small watermelon balls
2 cups fresh mozzarella pieces
1 cup chopped fresh basil (purple or green)
1 bunch scallions, trimmed and chopped
1/3 cup extra virgin olive oil
salt and pepper to taste
balsamic vinegar as desired
Toss together the watermelon, mozzarella, basil, scallions and oil. Season with salt and pepper to taste. Serve over a bed of greens with crackers on the sides.
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Cucumber Salad
by: Anne Sykes Brooks
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
Directions
1.Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.
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Corn Salad
By Jessica Vanderhoff
•4 medium ears of corn, shucked
•cooking spray
•½ cup red onion, minced
•1 teaspoon chili powder
•½ teaspoon ground cumin
•½ red bell pepper, seeded and cut into a small dice
•½ green bell pepper, seeded and cut into a small dice
•1 large plum tomato, seeded and diced
•3 tablespoons fresh cilantro, chopped
•1 tablespoon olive oil
•1 tablespoon white wine vinegar
•1/8 teaspoon salt (optional)
•freshly ground pepper (to taste)
Directions
1.Boil the corn in a large pot of water for 3 minutes. Remove and allow to cool to the touch. Cut off kernels and place in a large bowl. You should have about 2 cups.
2.Lightly coat a non-stick skillet with cooking spray and sauté the onion until wilted.
3.Add the chili powder and cumin; sauté another minute.
4.Combine with the corn.
5.Add the red and green bell pepper, tomato, and cilantro to the corn mixture.
6.In a small cup, combine the oil, vinegar, salt (if using), and pepper. Drizzle over the salad.
7.Serve at room temperature.
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Grape Salad
by Jess Vanderhoff
4 pounds seedless green grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
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Cold Broccoli Salad
by Rhyl Rager
1 lb. broccoli slaw, 1 bunch scallions chopped, 1 cup toasted slivered almonds, 1 cup sunflower seeds,
2 pkgs. ramen noodles, 1/2 cup extra virgin olive oil, 1/2 cup sugar, 1/3 cup white vinegar, seasoning packets from ramen noodle pkg.
Mix slaw, scallions, almonds and sunflower seeds in large bowl. Combine in noodles and refrigerate. In food processor, mix together sugar, vinegar and seasoning pkgs. Slowly add oil and then refrigerate. To serve, toss salad and dressing together and let sit for 20 minutes before serving
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Swedish Beet Salad
by Rhyl Rager
1 (6 oz.) pkg. lemon gelatin,
2 cups boiling water,
1 1/2 cup beet juice,
6 Tbsp. cider vinegar,
1 tsp. salt,
1/2 cup grated red onion,
2 Tbsp. prepared horseradish,
1 cup diced celery,
2 cups beets canned sliced into strips
Dissolve gelatin in boiling water, add beet juice, vinegar, salt and horseradish. Let set until partially thick. Add celery, onion and beets. Chill until firm. Serve with sour cream.
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Cold Greek Pasta Salad
by Rhyl Rager
2 cups pasta spirals cooked,
1 small bottle Italian Dressing,
3/4 cup Feta cheese crumbled,
3/4 cup black olives cut in half,
1 1/2 cup cherry tomatoes cut in half,
1/2 cup each: green & yellow bell peppers diced small,
Parmesan or Romano sprinkle cheese
Assemble, dress and toss put in decorative bowl for serving or keep covered and refrigerated.
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Vegan Egg Salad
by Rhyl Ranger
1 box Mori- Nu tofu firm
green onions chopped,
1- 2 Tbsp. brown mustard,
1-2 tsp. turmeric,
1 tsp. prepared horseradish
1/4 cup cashew butter,
couple pinches of parsley
In a medium bowl add: mustard, horseradish, cashew butter, turmeric mix together. In separate bowl with a fork break up an crumble the tofu and fold in the mustard mixture. Add the onions and parsley an fold in carefully. Chill for 20 minutes. Serve immediately on crackers or as sandwiches.
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Avocado, Star Fruit and Wilted Spinach Salad
by Rhyl Rager
1 tablespoon peanut or corn oil
1 teaspoon ground cumin
2 tablespoons chopped red onion
1/3 cup Japanese rice wine vinegar
1 1/2 tablespoons brown sugar
1 teaspoon soy sauce
1/4 teaspoon red pepper flakes
1 pound fresh spinach, stemmed, washed and dried
2 star fruit, thinly sliced
1 avocado, peeled and sliced
In small, heavy skillet heat oil over medium heat, stir in cumin and cook for 30 seconds. Add onions and cook, stirring, until soft, about 2 minutes. Add vinegar, brown sugar, soy sauce and red pepper flakes, stirring to mix well. In large bowl toss spinach with 3 tablespoons of warm dressing. Divide among 4 plates, arrange star fruit and avocado slices over top and drizzle with remaining dressing.
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Star Fruit Lobster Salad
by Rhyl Rager
Dressing:
1/2 pound mixed salad greens, chilled
1 cup orange juice
4 medium star fruit, sliced
2 tablespoons honey
1 cup oranges, peeled and sliced
1/4 cup canola oil
1 pound cooked lobster tails
1 teaspoon salt
1 cup black beans
Pour orange juice in a saute pan and bring to a boil; and reduce liquid by one half. Remove and cool. Combine orange juice, honey, oil and salt for dressing. Combine salad ingredients, toss with dressing and serve. 5 servings.
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Star Fruit Chicken Salad
by Rhyl Rager
Chicken Salad:
5 8 ounce chicken breasts, boneless
4 star fruit, sliced
2 red or yellow peppers, roasted, peeled and sliced
10 cups lettuce greens
Oriental Mango Dressing:
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced jalapeno pepper
2 tablespoons cilantro, chopped
2 tablespoons basil, chopped
2 teaspoons sugar
2 tablespoons lime juice
2 cups diced mango
2 cups rice wine vinegar
2 tablespoons sesame oil
1 cup canola oil
salt and pepper to taste
Method: Grill chicken breast, cool and slice into strips. Place lettuce greens in the center of a large plate or platter and alternate; placing chicken strips, roasted peppers and star fruit slices around the greens. Dressing: Combine first 8 ingredients in a bowl and slowly whisk in sesame and canola oil. Spoon over the top of salad. Serves 8 to 10.
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Star Fruit Mui
by Rhyl Rager
2 quarts star fruit, cut in slices
juice of 3 lemons
1 1/2 tablespoon salt
6 tablespoons sugar or 9 tablespoons raw sugar
1/8 teaspoon Chinese five spice
2 1/2 tablespoons whiskey
Dry star fruit in the sun for 2 days. Rinse. Combine remaining ingredients and bring to a boil. Add star fruit and simmer about 15 minutes, until shiny and transparent. Cool. Store refrigerated in sterilized jars. Age 2 to 3 days before eating.
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Creamy Fruit Salad
by Geri Judy
1 sm container of Heavy whipping cream-well chilled
4oz. softened cream cheese
dash of Vanilla
1 can fruit cocktail-drained and rinsed
2 apples- peeled and chopped
2 oranges-sectioned and peeled
Nuts optional
Whip together the Heavy cream and cream cheese until silky smooth. Add fruit and nuts, combine well and refrigerate an hour before serving.
Notes: Must eat within 3 days time or else the sauce starts breaking down.
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Thai Peanut Noodle Salad
by Rhyl Rager
Peanut Sauce
1 cup peanut butter, crunchy or smooth
3/4 cup unsweetened coconut milk
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tsp. chili garlic paste or 2 red Thai chilies, chopped
2 tablespoons palm or brown sugar, or to taste
Peanut noodle salad
1 lb. thin spaghetti cooked and cooled
2 cups sliced cucumber unpeeled if washed unwaxed
1 cup diced red pepper
1 cup sliced scallions, green and white
2 teaspoons sesame oil
1 1/2 cups peanut sauce (recipe above)
water or lime juice to thin sauce as needed
Directions
1) For the sauce: Place all of the ingredients in the bowl of a food processor and process until combined. Store covered in the refrigerator for up to a month. The sauce will thicken as it sits in the refrigerator; it's OK to thin with some lime juice or water before using.
2) For the salad: Toss the cooled pasta with the vegetables and sesame oil; stir in the peanut sauce and chill before serving. Garnish with chopped peanuts.
Serving Size: 3/4 cup, 148g Servings Per Batch: 8 Amount Per Serving: Calories: 252 Calories from Fat: 37 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g. Cholesterol: 0mg Sodium: 269mg Total Carbohydrate: 28g Dietary Fiber: 3g Sugars: 5g Protein: 8g
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Watergate Salad
by Tiffany Doda
1 Large Cool Whip
1 Box Instant Pistachio Pudding
1 Can Pinneapple Chunks or Crushed (Don't Drain)
1/3-1/2 Bag mini marshmallow
Mix everything together & chill for 2 hours!!!
Anytime dessert & kids love it!!!
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Egg Salad
by Heather Niven
2 hard boiled eggs
mayo
salt
pepper
paprika
Remove egg shell, crush up egg white and yolk, add two big spoonfuls of mayo. add salt pepper paprika for flavoring.
Sometimes to change it up I'll add a tiny amount of yellow mustard.
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Strawberry and Fava Bean Salad
by Rhyl Rager
Kosher or sea salt
2 cups shelled fresh fava beans (about 2 lbs. in pods)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 cups fresh California strawberries, stemmed and quartered,
Coarsely ground black pepper
3 cups arugula leaves,
Pecorino cheese
In a large pot over high heat, bring 2 quarts of water to a boil. Add a pinch of salt and the fava beans. Boil 1 minute; drain and cool fava beans in ice water. Drain fava beans; pinch one end and slip off tough skins of larger beans (skin on small beans is not usually tough). Discard skins.
Whisk together olive oil, vinegar and lemon juice. In a large bowl, season shelled fava beans and strawberries with salt and pepper. Add rucola and enough dressing to coat salad lightly. Mix gently and spoon onto a platter or 6 salad plates. With a vegetable peeler, shave cheese generously over salad. Grind more pepper on top.
Nutrition Information Per Serving: 232 calories; 8 g fat; mg cholesterol; 172 mg sodium; 32 g carbohydrate; 1 g fiber; 15 g protein
Total Preparation Time: 30 mins Makes 6 servings
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Grilled Asparagus and Melon Salad
Jess Vanderhoff
Ingredients
2 ounces thinly sliced prosciutto
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
2 tablespoons pine nuts, toasted* see Cook's Note
Directions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.
In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.
Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.
*Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned
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Strawberry Pretzel Salad
by Jess Vanderhoff
Ingredients
1 8-ounce can crushed pineapple
2 cup boiling water
2 10-ounce packages frozen strawberries
2 3-ounce packages strawberry gelatin dessert mix
1 8-ounce container Cool Whip
3/4 cup sugar
1 8-ounce package cream cheese
3 tablespoon sugar
3/4 cup melted butter
2 cup crushed pretzels
Directions
Preheat oven to 400 degrees.
For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9x13-inch pan and bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the Cool Whip, and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
To serve, cut slices and serve with a dollop of Cool Whip.
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Sausage and Potato Salad
by Jess Vanderhoff
Ingredients
Salad:
1 pound red potatoes
2 teaspoons extra-virgin olive oil
8 ounces kielbasa, sliced into 1/4-inch-thick rounds
1/2 cup finely chopped celery
1/4 cup thinly sliced green onions
Dressing:
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Directions
Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.
In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.
For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.
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Homemade Ranch Dressing Mix
by Rachel Tarr
Ingredients
½ cup dry buttermilk
1 tbsp dried parsley, crushed
1 tsp dried dill weed
1 tsp onion powder
1 tsp dried onion flakes
1 tsp salt
½ tsp garlic powder
¼ tsp ground pepper
Combine all ingredients in your food processor and grind until it becomes a fine powder. Store in an airtight container. To prepare the dressing: Combine one tablespoon mix with one cup of mayonnaise and one cup milk.
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Southwestern Corn and Cranberry Salad
by Rhyl Rager
Makes 6 servings
3 cups frozen corn kernels, thawed
One 4-oz can chopped green chiles
2 medium celery ribs, thinly sliced
1 small red onion, minced
1/2 cup no-sugar-added dried cranberries
3 Tbsp fresh lime juice
1 tsp ground cumin
1/2 tsp freshly ground black pepper
In a large bowl, combine all ingredients. Serve at room temperature or cover and refrigerate for up to 3 days.
Serving size: 3/4 cup.
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Poppy Seed Salad Dressing
By Rhyl
Ingredients
3/4 cup sugar
1/3 cup cider vinegar
4 1/2 teaspoons grated onion
... 3 teaspoons ground mustard
1 teaspoon poppy seeds
1/2 teaspoon salt
1 cup vegetable oil
Directions
1.In a small bowl, combine the first six ingredients. Slowly add oil, while whisking briskly. Cover and refrigerate until serving.
Cucumber Salad
By jessica Vanderhoff
Ingredients
4 medium cucumbers, peeled and diced
1 (8 ounce) container vanilla low-fat yogurt
1 (8 ounce) container reduced-fat sour cream
... 1/2 cup diced onion
2 cloves garlic, minced
1 tablespoon dried dill weed
salt and pepper to taste
Directions
1.Drain cucumbers for a few minutes on paper towels. In a serving dish, stir together the yogurt, sour cream, onion, garlic, and dill. Add cucumbers, and gently mix to coat. Season with salt and pepper. Refrigerate for a couple of hours before serving for best flavor.
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Bleu Cheese Salad
by Jess Vanderhoff
Ingredients
1 hard-cooked egg, sieved or finely chopped
8 romaine lettuce leaves, torn into bite size pieces
1/2 cup blue cheese dressing
1/4 cup toasted sliced almonds
1/4 cup crumbled blue cheese
Directions
1.In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted almonds, and crumbled blue cheese. Divide between two serving plates.
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