Salads & Slaws

Cabbage Salad

3 cups shredded cabbage
1 tsp salt
1 shredded turnip
1 shredded carrot
1 chopped green pepper
1/4 tsp dill seed

Cover cabbage with salt. Let stand for 45 minutes. Wash and dry thoroughly, drain and squeeze out all excess water. Toss cabbage with other ingredients and moisten with dressing of your choice. Yield: 4 servings

Caesar Salad

1 large bunch Romaine lettace, torn
3/4 cup olive or vegetable oil
3 tbsp red wine vinegar
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp dry mustard
1 large garlic clove, minced
1/2 fresh lemon
Dash of pepper
1/4 to 1/2 cup shredded Parmesan cheese
Caesar-flavored or garlic croutons

Place lettace in a large salad bowl. Combine the next 6 ingredients in a blender; process until smooth. Pour over lettace and toss. Squeeze lemon juice over lettace. Sprinkle with pepper, Parmesan cheese and croutons. Serve immdeiately. Yield: 6-8 servings

Cauliflower & Broccoli Salad

1 head cauliflower cut into bite-size pieces
6 strips of bacon, cooked and crumbled
2 stalks broccoli, cut into bite-size pieces
1 cup grated cheese

Dressing:
1 cup mayonnaise
1/2 cup sugar
1/4 cup vinegar

Combine cauliflower, broccoli and cheese in salad bowl. Combine remaining ingredients and pour over salad. Yield: 4 serving

Classic Cole Slaw

1 cup mayonnaise or Miracle Whip
3 tbsp lemon juice
2 tbsp sugar
1 tsp salt
6 cups shredded cabbage
1 cup shredded carrots
1/2 cup thinly sliced green pepper

Combine mayonnaise, lemon juice, sugar and salt; mix well. Stir in remaining ingredients; cover and chill. Yield: 6 cups

Classic Macaroni Salad

1 cup mayonnaise or Miracle Whip
2 tbsp vinegar
1 tbsp prepared mustard
1 tsp sugar
1 tsp salt
1/4 tsp pepper
8 oz elbow macaroni, cooked and drained
1 cup sliced celery
1 cup chopped green or red pepper
1/4 cup chopped onion

Combine mayonnaise, vinegar, mustard, sugar, salt and pepper; mix well. Stir in remaining ingredients; cover and chill. Yield: 5 cups

Classic Potato Salad

1 cup mayonnaise or Miracle Whip
2 tbsp vinegar
1-1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
4 cups cooked, cubed, peeled potatoes (5-6 medium potatoes)
1 cup sliced celery
1/2 cup chopped onion
2 hard-boiled eggs, chopped

Combine mayonnaise, vinegar, salt, sugar and pepper; mix well. Stir in remaining ingredients, cover and chill. Yield: 5 cups

Creamy Cole Slaw

3 to 4 cups shredded cabbage
1 cup shredded carrots
1 cup thinly sliced green pepper
1/2 cup mayonnaise or salad dressing
1/4 cup lemon juice
1 to 2 tbsp sugar
1 tbsp prepared mustard
1 tsp celery seed
1 tsp salt

In a large salad bowl, toss cabbage, carrots and green pepper. In a small bowl, combine the remaining ingredients. Pour over the cabbage mixture and toss to coat. Chill for at least 2 to 3 hours. Yield: 6-8 servings

Cucumber Salad
1 cup (8 oz) sour cream
1/4 cup chopped onion
2 tbsp lemon juice
2 tbsp cider vinegar
salt and pepper to taste
3 large cucumbers, peeled and thinly sliced

In a bowl, combine sour cream, onion, lemon juice, vinegar, salt and pepper. Add cucumbers and mix well. Chill for at least 1 hour. Yield: 6-8 servings

Fresh Broccoli Salad

2 lbs fresh broccoli, cut into bite-size pieces
12 oz fresh mushrooms, sliced
2 small red onions, thinly sliced into rings
1 can (2-1/4 oz) sliced ripe olives, drained
1-1/2 cup prepared Italian dressing
1/3 cup shredded Parmesan cheese
Combine all ingredients in a large bowl; toss to mix well. Cover and chill for at least 2 hours. Yield: 12 servings

German Cucumber Salad

2 medium cucumbers, thinly sliced
4 green onions, thinly sliced
3 small tomatoes, sliced
2 tbsp snipped fresh parsley

Dressing:
1/4 cup cour cream
1/4 tsp prepared mustard
2 tbsp minced fresh dill
1 tbsp vinegar
1 tbsp milk
1/2 tsp salt
1/8 tsp pepper

In a bowl, combine cucumbers, onions, tomatoes and parsley. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour. Yield: 4-6 servings.

Ham & Cheese Potato Salad

2-1/2 to 3 lbs red potatoes
1 cup mayonnaise
1/2 cup sour cream
2 tbsp Dijon mustard
1 tsp celery seed
1/2 tsp salt
1/4 tsp pepper
8 oz cheddar cheese, cubed
8 oz Monterey Jack cheese, cubed
2 cups diced fully cooked ham
3/4 cup chopped fresh tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley

In a saucepan, cook potatoes in boiling salted water until tender; drain and cool. Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, clerey seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours. Yields: 16 to 20 servings

Marinated Garden Salad

1/2 cup sliced celery
1/2 cup sliced cucmber
1/2 cup sliced carrots
1/2 cup sliced radishes
1/2 cup bottled Italian salad dressing
5 cups torn salad greens

In a large bowl, combine the celery, cucmbers, carrots and radishes. Add the dressing and refrigerate for 1 hour. Just before serving add the greens and toss. Yield: 5 servings

Marinated Mushroom Salad

2-1/2 quarts water
3 tbsp lemon juice
3 lbs small fresh mushrooms
2 carrots, sliced
2 celery ribs, sliced
1/2 medium green pepper, chopped
1 small onion, chopped
1 tbsp minced fresh parsley
1/2 cup sliced stuffed olives
1 can (2-1/4 oz) sliced ripe olives, drained

Dressing:
1/2 cup prepared Italian salad dressing
1/2 cup red or white wine vinegar
1 garlic clove, minced
1/2 tsp dried oregano
1/2 tsp salt

In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. Combine all dressing ingredients in a small bowl or jar with a tight fitting lid; shake or mix well. Pour over salad. Cover and refrigerate overnight. Yield: 6-8 servings

Marinated Slaw

8 cups shredded cabbage (1-1/2 to 2 lbs)
2 tbsp chopped pimientos
1/2 cup chopped green pepper
3/4 cup chopped onion
1 cup sugar
1 cup vinegar
1/2 cup water
1 tbsp mustard seed

In a large bowl, combine the cabbage, pimientos, green pepper and onion. Toss lightly; set aside. Combine remaining ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Pour over cabbage mixture. Cover and refrigerate 4 hours or overnight. Slaw will keep in the refrigerator for several days. Yield: 8-10 servings

Southwestern Bean Salad

1 can (15-1/2 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15-1/2 oz) garbanzo beans, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed

Dressing:
3/4 cup thick and chunky slasa
1/4 cup vegetable oil
1/4 cup lime juice
1-1/2 tsp chili powder
1 tsp salt, optional
1/2 tsp ground cumin

In a bowl, combine beans, celery, onion, tomato and corn. In a small bowl, combine dressing ingredients; mix well. Pour over the bean mixture and toss to coat. Cover and chill for at least 2 hours. Yield: 10 servings

Summer Squash Salad

4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
1 cup vegetable oil
1/3 cup cider vinegar
2 tbsp Dijon mustard
2 tbsp snipped fresh parsley
1-1/2 tsp salt
1 tsp dillweed
1/2 tsp pepper

In a bowl, toss zuchini, squash and radishes. In a small bowl or jar with tight fitting lid, combine all remaining ingredients; shake or mix well. Pour over vegetables. Cover and refrigerate for at least 2 hours. Yield: 12-16 servings

Suzq's Taco Salad

1 to 1-1/2 lb ground beef
1 pkg Taco Seasoning
3/4 to 1 head iceburg lettace
1/2 to 3/4 of medium sized red onion
Desired amount of Cheddar cheese, shredded
2 tomatoes,cut into bite-size pieces
1 large size jar of salsa
Desired amount of crushed tortilla chips

Brown ground beef in skillet until cooked thoroughly. Add taco seasoning to meat according to instructions on package. Meanwhile, in a large bowl, tear lettace into bite-size pieces. Add onion, cheese, tomato and tortilla chips and toss until mixed well. Pour meat mixture over top of salad and gently toss. You can pour desired amount of salsa on top of taco salad before serving, or let each person apply the salsa to their individual servings. Yield: 8 servings

Three Green Salad

4 cups torn iceberg lettace
4 cups torn leaf lettace
4 cups torn fresh spinach
1 medium cucumber, sliced
2 carrots, sliced 6 broccoli florets, sliced
3 cauliflowerets, sliced
6 radishes, sliced
4 green onions, sliced
5 fresh mushrooms, sliced

Italian Dressing:
2/3 cup olive or vegetable oil
1/4 cup plus 2 tbsp red wine vinegar
2 tbsp grated Parmesan cheese
1 tsp sugar
1 to 2 garlic cloves, minced
1/4 tsp dried oregano
1/4 tsp dried basil
Pinch salt and pepper

In a large salad bowl, toss the greens and vegetables. Cover and chill. Combine all dressing ingredients in a blender; process for 30 seconds. Pour into a jar with a tight lid; chill for at least 30 minutes. Shake dressing before serving; pour desired amount over salad and toss. Yield: 12 servings

Three Lettace Salad

2 tbsp olive or salad oil
2 tbsp red wine vinegar
1 to 4 cloves garlic, minced
1/8 tsp salt
2 cups torn romaine lettace
2 cups torn leaf lettace
2 cups torn butter lettace
1 (11 oz) can mandarin oranges, drained
1 cup seedless red grapes, halved
red onion, thinly sliced and rings seperated
1/3 cup toasted slivered almonds

In a screwtop jar, combine the oil, vinegar, garlic and salt. Cover and shake until well blended. Chill until serving time. In a large salad bowl, combine the romaine, leaf and butter lettace. Add the mandarin oranges, grapes and as much red onion as you like. To serve: Pour the dressing on top of the salad; toss to coat. Sprinkle with the almonds. Yield: 6 servings

Wilted Lettace Salad

1 bunch leaf lettace, torn
6 to 8 radishes, thinly sliced
4 to 6 green onions with tops, thinly sliced

Dressing:
4 to 5 bacon strips
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp sugar
1/2 tsp pepper

Toss lettace, radishes and onions in a large salad bowl; set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad; toss gently. Crumble the bacon and sprinkle on top. Yield: 6-8 servings

Zucchini & Green Pepper Salad

2 firm zucchinis, washed, peeled and minced
1 ripe green pepper, washed and minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp dried oregano
10-12 cleaned and cut cilantro leaves
6 drops of lemon juice

Combine the minced zucchini and green pepper in a serving bowl. Add the salt and black pepper and mix well. Chill the mixture for about 1 hour. Just before serving, garnish with oregano and cilantro leaves. Sprinkle a few lemon drops on top to give an extra tang of flavor. Yield: 6 servings