Posted by: bree1972 | March 4, 2010

Dressing a Salad 03/05/2010

“If you have a complete set of salad bowls and they all say Kool Whip on the side, you might be a redneck.” Jeff Foxworthy 

Do you know how hard it is to find a good quote about SALAD!  Jeff Foxworthy was born and raised just three hours away in Atlanta, Georgia, but I didn’t know he had been down here at the ri’vah, peeking inside my kitchen cabinets!  Those Kool Whip containers go really well with the jelly glasses Ted and I use for iced tea. 

Once again, faithful readers, you came through at the very last minute.  I can tell you’ve all been hanging around me for a while because my procrastinating habits seem to be rubbing off.  Goodness, you give me heart failure waiting so long to send in those recipes.  But that’s ok – as long as they get here :)!

Here we go with a great salad mixture of ingredients and dressings – something for everyone! 

MACARONI AND SHRIMP SALAD (Submitted by Lowell Greene-Olivet, Michigan)

Salad Ingredients 

  • 1 cup uncooked macaroni shells, small
  • 8 oz. can shrimp
  • 1/2 cup celery, chopped
  • 1/4 stuffed green olives, chopped
  • A bit of snipped parsley 

 Dressing Ingredients 

  • ½ cup mayonnaise
  • 2 Tblsps. red wine vinegar
  • 2 tsps. lemon juice
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder 
  • 1/8 tsp. salt
  • 1/2 tsp. dry mustard

Cook macaroni shells according to package directions.  Drain.  Stir into remaining salad ingredients.

Blend all dressing ingredients together until smooth.

Add to salad ingredients, and stir to coat.

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MANDARIN SALAD (Submitted by Patty Wierick – Bartlesville, OK)

From Patty:  “I wanted to send you this wonderful recipe.  It came from my Junior League of Denver cookbook called Colorado Cache Cookbook.  This salad always receives rave reviews, followed by an empty bowl and a request for the recipe!  This has been so fun to see what your readers have submitted.  In fact, I have created a folder entitled “Bree’s Recipes” where I have cut and pasted all of the recipes into categories that you have shared on your site.  Thank you!”

Note from Brenda:  Patty and husband Buz are the couple who bought a condo last summer in the complex where Ted and I are on Mackinac Island.  I met them by chance at the Mackinaw City ferry dock as they were waiting to cross.  I was returning with a freshly groomed Bear from Cheboygan, and Buz had surprised Patty with a trip to the island for her birthday.  We instantly hit it off.  After they spent part of their vacation listening to Ted and I “talk Mackinac”, they had a realtor show them a condo that was for sale.  Two weeks later they bought and closed on it from Oklahoma.  We can’t wait for them to get there this summer.  Hopefully they will be on the island for at least a month. 

  • 1/2 cup sliced almonds
  • 3 Tblsps. sugar
  • 1/2 head iceberg lettuce
  • 1/2 head romaine lettuc
  • 1 cup celery, chopped
  • 2 whole green onions, chopped
  • 1 (11 oz.) can mandarin oranges, drained

Dressing

  • 1/2 tsp. salt
  • Dash of pepper
  • 1/4 cup vegetable oil
  • 1 Tblsp. chopped parsley
  • 2 Tblsps. sugar
  • 2 Tblsps. vinegar
  • Dash of Tabasco sauce

In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved (watch carefully as they will burn easily).  Cool and store in air-tight container.  Mix all dressing ingredients and chill.  Mix lettuces, celery and onions.  Just before serving, add almonds and oranges.  Toss with the dressing.  Serves 4-6.  Enjoy!

 

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ORIENTAL DELIGHT SALAD (Submitted by Jane Kemp – Minnesota)

From Jane:  “This easy salad has become a family favorite.  I make it A LOT – especially on hot summer days when it’s “too hot to eat”.  It makes a fairly large salad (10 servings) and is perfect for picnics or a potluck dish, as it contains no dairy products and will stay fresh.”

Salad Ingredients

  • 8 oz. bag of shredded cabbage (cole slaw mix), or broccoli slaw is good too
  • 3 or 4 green onions, chopped (tops too)
  • 1 cup slivered almonds
  • 1/4 cup sunflower seeds (de-shelled, of course, and the salted seeds taste best in this recipe)
  • 1 (3 oz.) pkg. chicken, beef or pork (your choice) flavored ramen noodles soup mix.  Break noodles into small pieces.

Dressing Ingredients

  • 1 ramen noodles seasoning packet from the ramen noodle pkg.
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 1/3 cup cider vinegar

Mix the salad ingredients in a large bowl.

In a separate bowl, mix dressing ingredients.  Stir well.

Pour dressing over salad ingredients and toss to coat.  Let set for a few hours to marinate (the noodles will soak up the liquid).

Stir well again just before serving.  Keeps well overnight.  If too oily or soupy, add more cabbage.

Variations

  1. Use 1/2 cup rice vinegar in place of the cider vinegar.
  2. Add 1/2 cup coarsly chopped fresh cilantro for a bit different flavor
  3. Add 3/4 cup dried cranberries to recipe.
  4. Add chopped pieces of grilled chicken breast or even seafood to recipe

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WILD RICE SALAD (Submitted by Samille Posey – Lake Blackshear, GA)

From Samille:  “Just a recipe I’ve had for many years.  It was a big hit Summer of 1987 at the first Annual Beach Bums Trip to Panama City, Florida.”

  • 1 box Uncle Ben’s Long Grain and Wild Rice, cooked per package instructions
  • 2 Tblsps. chopped scallions (green onions)
  • 1 clove garlic, chopped
  • 1 small can sliced water chestnuts, drained
  • 1 can sliced mushrooms, drained
  • 1 peeled and sliced cucumber
  • 1 can sliced black olives
  • 8 cherry tomatoes, sliced
  • 1 jar marinated artichoke hearts with liquid
  • 1/4 cup Zesty Italian dressing
  • Chopped parsley, salt, pepper, and lemon juice to taste 

Mix all ingredients together.  Serve at room temperature.

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BROCCOLI-CAULIFLOWER SALAD (Submitted by Kristi Tourville-Poquette – Shawnee, Kansas)

From Kristi:  “This recipe is one of my favorites.  One of my best friends from college, Cheryl, used to always make this salad.  I made it for a potluck thing at my prior job, and a woman stopped and asked for the recipe.  She hated cauliflower and broccoli, but loved it in this salad!”

  • 1 bunch broccoli
  • 1 head cauliflower
  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 1/2 cup shredded cheddar cheese
  • 3 pieces of crisp bacon, crumbled
  • 1/2 cup diced onion 

Cut broccoli crowns and cauliflower into smaller pieces (discard stems).  Add cheese and onion.  Mix together sugar and mayo.  Add to veggies and mix.  Top with crumbled bacon.

____________________

These last few are mine.

PERKY PARSLEYED TOMATOES (Submitted by Brenda Horton – Lake Blackshear, GA)

From Brenda:  This recipe works best in the summertime when the tomatoes actually taste like tomatoes, not those hot-house grown imitations.  Sorry, but we Southerners are picky about our tomatoes.”

  • 8 medium tomatoes
  • 1/4 cup olive oil
  • 1/4 cup minced fresh parsley
  • 2 Tblsps. tarragon or cider vinegar
  • 2 tsps. Dijon mustard
  • 1 garlic clove, minced (or equivalent of garlic powder)
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/4 tsp. pepper

Cut a thin slice off the bottom of each tomato so it sits flat.  Cut each tomato into 1/2-inch horizontal slices; reassemble tomatoes, stacking slices on top of each other. Place the stacks in a 13″ x 9″ x 2″ dish.

In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.  Pour over tomatoes. Cover and refrigerate for 4 hours or overnight.  Remove from the refrigerator 20 minutes before serving.  Yield:  8 servings

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GRAPE SALAD DELIGHT

From Brenda:  “I think I had this the first time at my cousin Wanda’s house during the Christmas season.  It was so different, and I loved it!”

  • 2 cups red seedless grapes, halved
  • 2 cups green seedless grapes, halved
  • 1/2 cup regular sugar
  • 8 ozs. cream cheese
  • 8 ozs. sour cream
  • 1 tsp. vanilla extract
  • 3 Tblsps. light brown sugar
  • 1/2 cup pecans or walnuts, chopped

Cream regular sugar and cream cheese until well-blended.  Add sour cream and vanilla.  Fold in grape halves.  Refrigerate until serving time and top with brown sugar and nuts.  May serve from bowl or on individual lettuce leaves.  Serves 8-10.

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9 Layer Salad

From Brenda:  “I bet every one of you has this salad recipe!  I have been making it for years and years, but it still one of Ted’s favorites.”

  • 1 head lettuce, chopped
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 1 pint mayonnaise
  • 2 tsps. sugar
  • 1 cup Parmesan cheese, grated
  • 1/2 jar REAL bacon bits
  • 1 small can Leseur English peas, drained (Please try to find the Leseur English peas-this recipe is just not the same with any other brand)

In a large glass bowl (because you can then see the layers, and it is such a pretty salad), layer 1/2 head lettuce, 1/2 cup celery, 1/2 cup onion, 1/2 cup green pepper, and half can peas.  Cover this with 1/2 pint mayo, spreading the mayo to the edges of the bowl so it “seals” the ingredients below; then sprinkle with 1 tsp. sugar.  Repeat those same layers again.  Sprinkle top with the 1 cup Parmesan cheese and bacon bits.  Cover with plastic wrap.  Refrigerate at least 8 hours.  

 

Thanks to Lana Stuart for the header picture today of freshly picked greens right out of her deck garden in Atlanta.  To try Lana’s Fruited Green Salad (pictured on the left), go to: http://www.lanascooking.com/2009/08/20/fruited-green-salad/

And there you have some mighty fine Salad recipes for the weekend.  Ed, I hope you are planning a trip to the store, because we will all be expecting your review and pictures for Monday’s post.

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 Thank you so much for all the comments and emails today promising prayers for my upcoming surgery.  I am so blessed having you in my life.  Group hug to each and every one of you!

See you back here on Monday, good Lord willing.  God bless.

“No act of kindness, no matter how small, is ever wasted.” . . . Aesop

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Responses

  1. […] Read more: Dressing a Salad 03/05/2010 « Bree's Lake Blackshear Blog […]

  2. I LOVE salads! All kind of salads and as usual these all sound delightful.
    <> right back at ya Brenda 🙂

    • Ooops the hugs didn’t show up, but it’s there between the 😉

  3. Yummy to all of the above salads! I do like the variations listed for the ramen salad – can’t way to give them a try!
    Happy Friday!

  4. got a good chuckle out of your Jeff Foxworthy quote!!! and, your addition of the “iced tea glasses” just added to the laughter!!! it’s SO good to laugh……….and of course I need to add that I’ll be trying a couple of the wonderful sounding salads sometime in the next month of two–pretty cold up here to enjoy them right now! have a wonderful week-end, Bree.


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