1/2 cup fat-free mayonnaise
2 tbsp cider vinegar
1 tsp Dijon mustard
2 tsp sugar (or sugar substitute if you prefer)
1/4 tsp celery seed (optional)
1 16-ounce bag of ready-shredded coleslaw mix
In a small bowl, whisk mayonnaise, cider vinegar, mustard, sugar and celery seed together. Empty coleslaw mix into a large bowl. Pour dressing on top and toss. If you need to thin it a little, add a tablespoon or two of nonfat milk. Refrigerate until ready to serve. Serves 6.
Wonderful Arugula Salad
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
2 t dijon mustard
Salt and pepper to taste
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Shaved fresh parmesan cheese
Directions: Combine five three ingredients in a jar and shake well. May be
kept in refrigerator for three days. Toss lettuce and cherry tomatoes
together. Drizzle dressing over top and then shave fresh parmesan
on top of that. (You can add other lettuces to the arugala, or make other substitutions, as you like.)
1 (16 oz.) package Romaine lettuce, washed and broken into bite-size pieces
1 (6 oz.) block Swiss cheese, grated
1 C cashews
1/2 C sweetened dried cranberries
1 large apple, chopped and rinsed in lemon water to keep from turning brown
1 large pear, chopped and rinsed in lemon water to keep from turning brown
1 bottle Poppy Seed dressing
Toss together all ingredients in a large bowl. Yield: 6-8 servings.
Curried Chicken Salad
from Nancy Murtaugh's
(Prepare a day ahead to blend flavors)
4 cups diced, cooked chicken (about 4 boneless breasts)1/2 cup toasted, sliced almonds
4 green onions, with tops, chopped
1 can water chestnuts, drained
1 cup mayonaisse
3 Tbsp. Major Grey's Chutney
3 Tbsp. Smucker's Pineapple preserves
3 tsp. curry powder (for more robust flavor, use more, to taste)
juice of 1 lemon
Crescent Chicken Squares
From Melissa Plaisted
4 cups cooked, cubed chicken or turkey
1/4 cup milk
2 3-oz pkgs. cream cheese, softened
1/3 cup mayonnaise
2 T. chopped onion
1/4 cup chopped celery
1/2 t. salt
1/4 t. pepper
Two 8-oz cans crescent rolls
Preheat oven to 350 degrees. Blend cream cheese, mayo, milk together. Add the rest of the ingredients. Mix well. Separate crescent dough into 8 rectangles, firmly pressing perforations to seal. Spoon about 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corner of dough to top center of filling, pressing to seal. Place on ungreased cookie sheet. Brush with melted butter and sprinkle bread crumbs on top. Bake 20 to 30 minutes until golden brown.
10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
Before serving, toss salad with crumbled bacon and sunflower seeds.
1 pkg. broccoli slaw
1 pkg. sunflower seeds
1 pkg. slivered almonds
1 bunch green onions
2 pkg. beef flavored Chinese noodles
1/3 C red wine vinegar
1/2 C sugar
1/2 C oil
In a large bowl combine slaw, seeds, almonds, chopped onions and crushed noodles. In a separate bowl combine 2 pkg. beef flavoring, vinegar, sugar, and oil. Pour over slaw mix and serve immediately.
Carrie’s Strawberry Spinach Salad with Candied Walnuts
2 tablespoons butter or margarine
1 1/2 cups pecan halves
1 cup sugar
1 pound fresh spinach
2 cups thinly sliced celery
1 pint fresh strawberries (can used a bag of frozen berries), hulled and
Dressing (recipe follows)
1. Melt butter in a large heavy skillet over medium heat. Add pecans and
sugar; stir to combine. Cook over medium heat, stirring constantly until
sugar melts around pecans and is caramel-colored. Remove pecans with a
slotted spoon and spread in a single layer on a sheet of lightly greased
aluminum foil. Cool completely and break up pieces as needed.
2. Remove and discard stems from spinach. Wash spinach and pat dry with
paper towels. Tear into bite-size pieces.
3. Combine spinach, celery and strawberries in a large bowl. Pour 1 cup
dressing over salad mixture; toss gently. Add reserved candied pecans; toss
gently. Serve immediately with remaining dressing.
Makes 4 to 6 servings. VERY COLORFUL!
This dressing also goes well drizzled over fresh fruit.
2/3 cup white vinegar
1/2 cup sugar
3 to 4 green onions, chopped
1 1/2 teaspoons salt
2 teaspoons dry mustard
2 cups vegetable oil
3 tablespoons poppy seeds
1. Combine first 5 ingredients in container of electric blender; cover and
process until smooth. With blender running, gradually add oil in a slow,
steady stream through opening in lid. Process until thick and smooth. (Do a taste test as you add the oil. Sometimes I think it may be too much oil.)
2. Transfer dressing mixture to a bowl; stir in poppy seeds. Cover and
Makes 3 3/4 cups.
You could also try this recipe for a dressing for this salad:
2 tbsp. cider vinegar
1/3 c. corn oil
2 T strawberry jam
Combine vinegar and jam in blender, then gradually add corn oil. Store in refrigerator.
Dana’s 5 Week Bean Salad
1 C sugar
1/2 C oil
3/4 C vinegar apple cider
1 17oz. can small peas
1 16oz. can French style green beans
1 small jar pimentos, chopped
1 16oz. can shoe peg corn
1 C thinly chopped celery
1 C grated carrots
1 C chopped green and red pepper
1 C chopped onion
Boil sugar, oil, and vinegar until dissolved. Pour over rest.
Best after setting for 2 days. Lasts forever!
Keekie's Cloggers' Delight Salad Similar to Broccoli Slaw, but with cole slaw
1 pkg beef or pork flavored Ramen noodles
8 oz pack chopped cabbage
3-4 oz package slivered almonds,toasted
2 or 3 green onions,
chopped 1/4 cup sunflower seeds
1/2 C oil
1/3 C cider vinegar
1/4 cup sugar
seasoning packet from Ramen noodles
Break up Ramen noodles (do not cook) Combine noodles, chopped cabbage, almonds, sunflower seeds, and green onions.
Julie's Layered Lettuce/Pea Salad
6 cups of torn lettuce of choice
1/2 tsp. pepper
1 tsp. salt
1 tsp. sugar (more used with mayo)
1 can (15 oz.) Fancy Tiny Early Peas
1 lb. bacon
1/2 c. diced celery
1 med. red onion, finely chopped
2 c. Extra-sharp cheddar cheese, grated
2 c. mayonnaise plus 2 tbsp.= sugar mixture
1/4 tsp. paprika
Cook bacon and crumble in bits. Place 3 cups torn lettuce on bottom of large bowl. Sprinkle with 1/2t salt, 1/4 t pepper and 1/2 t sugar.On top of torn lettuce, layer in order: peas, bacon, celery, onion, and cheese next. Make sure they are visible along edge of glass bowl, even if they don't cover middle of bowl. Add last 3 cups lettuce on top and sprinkle with 1/2t salt, 1/4 t pepper and 1/2 t sugar.Spread mayonnaise and sugar mixture on top of lettuce and seal edges to glass bowl. This is like frosting the top of the salad.
Cover tightly and chill for several hours. When ready to serve, sprinkle with paprika.
Variations are to add tomatoes, raw broccoli, or hard boiled eggs.
Julie’s Taco Salad
1 avocado, peeled and sliced (optional)
2 cans Ranch Style Beans
1- ½ pound hamburger, cooked and drained
1 wedge extra sharp cheese, grated
2-3 tomatoes cut into small pieces
½ C chopped onion
1 head of lettuce, washed and torn apart
1 small bottle Catalina or French dressing
¼ C salsa
Salt and pepper
Tostitos or Doritos chips
Brown hamburger with chopped onion. Drain off grease. Add 2 cans of beans (you may substitute other beans of your choice), ½ of the cheese, salsa, all of the dressing and garlic powder to taste, with salt and pepper. Prepare salad with tomatoes, lettuce, avocado, and the rest of the grated cheese. Place chips on each plate. Top with lettuce mixture then hamburger and meat mixture.
Annie Denver's Mandarin Orange Salad from Colorado Cookbook
1/2 head iceberg lettuce, or lettuce of choice
1c chopped celery
1 small can mandarin oranges, drained
2 green onion, chopped small, tops and all
1/4c slivered almonds
Over medium heat, saute almonds with sugar, until sugar melts and coats almonds.
Whisk dressing ingredients together. Mix lettuce, celery, oranges, green onions, dressing, and almonds at last minute.
Cranberry Spinach Salad with Warm Honey Dijon Bacon Dressing I'm not a big cranberry fan, so this has become our family holiday "cranberry" dish.
1 6-ounce package salad spinach
1/2 cup Ocean Spray® Craisins ® Original Sweetened Dried Cranberries
Red onion slices
Dressing: 4 slices bacon or turkey bacon, cooked crisp and crumbled
1/2 cup plain or orange-flavored honey
1/2 cup lime juice
2 tablespoons Dijon mustard
Wash and clean spinach. Divide evenly among 4 salad plates. Top each with 2 tablespoons sweetened dried cranberries and onion slices. Combine dressing ingredients in a small glass mixing bowl using a wire whisk. Heat in the microwave on HIGH for 1 minute or until warm. Makes about 1 cup.
Texas Ranch Potato Salad
1 (1 ounce) package ranch dressing mix
2 cups mayonnaise
3/4 cup chopped green onion
1 pound bacon slices
5 pounds unpeeled red potatoes
Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
Cook bacon until crisp. Cool. Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.
Yield: 16 servings
Tossed Spinach Salad
1/3 (10 ounce) package fresh spinach, torn
5 ounces fresh mushrooms, sliced
2-1/2 ounces sliced bacon, cooked and crumbled
1 celery ribs, sliced
1/3 cup shredded Cheddar cheese
1 hard-cooked eggs, chopped 1 green onions, sliced
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup vegetable oil
2 T and 2 t sugar
1/4 t salt
1/4 t Worcestershire
1. In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Drizzle over salad; toss to coat.
1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice
In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
Salt and pepper
2/3 cup olive oil
1/2 cup finely grated Roquefort
In a large salad bowl, toss together well the various lettuces and watercress. Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside. Compose the salad. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.Serves 4.
Kathryn's Salad Dressing
3 T sugar
3 T parsley
1 t MSG
1 1/2 t garlic salt
1 1/2 t salt
3/4 t oregano
1/2 t black pepper
3/4 C salad oil
1/2 C red wine vinegar
Combine all of the above ingredients. Better if allowed to sit for a day. Use as salad dressing on green salad or to marinate vegetables.
Susan's Citrus Dressing
1/4 C vegetable oil
2 T vinegar
2 T grapefruit juice
1 T soy sauce
1/4 t salt
1/4 t dry mustard
1/4 t hot sauce
1 T sugar
Directions: Combine and use on green salad.
Julie's Spinach Salad
10 oz fresh spinach
2 C sliced fresh mushrooms
1/2 C blue cheese
1/4 C green onion, chopped
1 C olive oil
1/4 t finely grated shredded lemon peel
2 T lemon juice
1 egg yolk
3 cloves garlic, minced
1/4 t sugar
1/8 t pepper
3/4 t salt
1/2 t dry mustard
1/2 t dried thyme
Combine spinach ingredients and top with dressing.
Poppy Seed Salad Dressing
1/2 C sugar
2/3 C oil
1/4 C vinegar
1 t mustard
1 t salt
1-2 t poppy seeds
Directions: Place in jar and shake to combine. Pour over salads including fruit salads.
Connie’s Corn Panzanella Salad
3 oz cornbread, day-old
2 tsp olive oil
1 tsp white wine vinegar
1/4 tsp table salt
1/4 tsp black pepper, freshly grated
1 1/2 medium scallion(s), or 1 large, trimmed and finely chopped
1/4 cup plain fat-free yogurt, Greek-style
12 oz cherry tomato(es), halved
2 medium corn on the cob, cooked, kernels removed
2 Tbsp basil, fresh, shredded
1/4 tsp table salt
1/8 tsp black pepper
Preheat oven or toaster oven to 400ºF.
Slice cornbread into 1/4- to 1/3-inch-thick strips; place on a baking sheet. Toast until lightly browned and firm, about 3 minutes per side; remove from heat (corn strips will become crisp as they cool). Break into bite-size pieces and set aside.
To make dressing, in a small bowl, combine oil, vinegar, salt and pepper; stir well. Add scallion and yogurt and stir again; set aside.
In a large bowl, combine tomatoes, corn and basil; season with salt and
pepper. Add dressing; mix gently but well. Scatter corn bread pieces
over salad and serve. Yields about 4 C.
Julie's Chicken Salad with Grapes and Pecans with Variations
4 whole boneless chicken breasts (8 halves), poached & skinned
1 c. diced celery
1 1/2 c. seedless red or green grapes, halved
3/4 c. pecan halves
mayonnaise to coat lettuce
salt and pepper to taste
1. Cut the chicken into 1" chunks, and combine the chicken, celery, grapes and pecans in a large bowl.
2. Toss the chicken with the mayonnaise. Refrigerate until cold. Serve on a bed of lettuce or on a crossaint with fresh fruit and honey-yogurt dip. 6 to 8 portions.
2 cups vanilla yogurt
2 T cup honey, or to taste
1 teaspoon ground cinnamon
Assorted fresh fruit (such as apples, bananas, pineapple and/or strawberries), cut into wedges or bite-size pieces. Keep them from turning brown by dipping them in 1/3 lemon juice and 2/3 water solution. Combine yogurt, honey and cinnamon in small bowl; stir to blend. Place bowl on platter. Surround with fruit and serve.
You could also substitute one of the following dressings for the mayonnaise in the chicken salad recipe.
Poppy Seed Dressing
1 C vegetable oil
1/3 C honey
3 T poppy seeds
1 t salt
1/3 C apple cider vinegar
1 1/2 T onion, grated
1 T dry mustard
salt and pepper to taste
Blend all ingredients for 5 minutes in blender. Chill overnight. Then use only half in this recipe. Mix all ingredients together and add dressing, toss.
1 1/2 C mayonnaise
2 T soy sauce
1 level t curry powder
salt and pepper to taste
Mix together then toss desired amount with chicken salad, toss. (I'd also add about 2 T finely chopped onion to the chicken salad if using this dressing.)
Chicken and Strawberries Over Mixed Greens
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups quartered small strawberries (about 1 pint)
1/3 cup finely chopped celery
1/3 cup finely chopped red onion
2 tablespoons golden raisins
1 tablespoon sesame seeds, toasted
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens
Combine first 5 ingredients in a large bowl. Combine sesame seeds and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens.
3/4 cup mayonnaise
4 (1-inch-thick) slices Italian bread
12 slices thick-cut bacon , chopped
3 tablespoons red wine vinegar
4 cups cherry tomatoes , halved
1 (10-ounce) bag chopped romaine lettuce
Salt and pepper
1. Adjust oven rack to middle position and heat oven to 475 degrees. Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet. Bake until golden brown, 8 to 10 minutes. Let cool 5 minutes, then cut into 1-inch croutons.
2. Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towel-lined plate. Discard drippings.
3. Whisk remaining mayonnaise and vinegar in large bowl. Add bacon, tomatoes, lettuce, and croutons and toss to combine. Season with salt and pepper. Serve.
Leafy Green Salad with Honey-Dijon Vinaigrette for Two
2 teaspoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
3/4 teaspoon poppy seeds
1/4 teaspoon minced garlic
1/8 teaspoon table salt
Pinch ground black pepper
3 tablespoons vegetable oil
4 cups mixed greens , washed and dried
1. Combine vinegar, mustard, honey, poppy seeds, garlic, salt, and pepper in bowl with fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or mix again before tossing with greens.
2. Place greens in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.
Green Salad with Roasted Pears and Blue Cheese
This is one of my favorites!
Serves 4 to 6
Pears can be roasted up to three hours in advance, but keep them at room temperature until ready to serve.
1/4 cup maple syrup
1 tablespoon grated fresh ginger
3 firm pears , preferably Anjou or Bartlett
Table salt and ground black pepper
2 tablespoons cider vinegar
1 small shallot , minced
3 tablespoons extra virgin olive oil
2 bunches watercress , thick stems removed (8 cups)
1 head Bibb lettuce , torn into bite-sized pieces (6 cups)
1 cup crumbled blue cheese
1. Line rimmed baking sheet with foil. Adjust oven rack to lower-middle position, place baking sheet on rack, and heat oven to 500 degrees. Whisk syrup and ginger together in bowl. Peel and quarter pears lengthwise. Core pears, then halve each quarter lengthwise.
2. Toss pears with 3 tablespoons syrup mixture. Spread pears on preheated baking sheet and season with salt and pepper. Roast until browned on bottom, about 15 minutes. Flip each slice and roast until tender and deep golden brown, about 5 minutes. Let pears cool on baking sheet while preparing salad.
3. Whisk vinegar, shallot, oil, and salt and pepper to taste into remaining syrup mixture. Combine watercress and lettuce in large serving bowl. Gently toss with vinaigrette. Scatter pears and blue cheese on top and serve.