Category: Salads

Carrot Salad

This is the salad you take to the potluck that has 10 salads – no one else will have this one!

Ingredients:

Salad:
 3 lbs cooked sliced carrots (can use frozen)
1 green pepper – sliced
1 onion – sliced

Dressing:
 1 can tomato soup
1/2 c oil
3/4 c vinegar
1 Tsp Worcestershire sauce
1 c sugar

Directions:
 1. Cook carrots al dente.
2. Mix dressing ingredients.
3. Pour dressing over carrots, green pepper and onion.
4. Refrigerate overnight.

Serves: 12

Notes:
I used dried onions and added chives in place of green pepper (which I don’t like).
I made 1/3 and kept the rest of the dressing for salads – delish!!!!

Source: Children’s Home Society Las Ninos Auxillary pot luck a long time ago.  Someone named Ellen brought it.

Four Bean Salad

This is one of those no-brainers that is really good.

Ingredients:

  • 1 can Kidney beans
  • 1 can Yellow (wax) beans
  • 1 can Green beans
  • 1 can Pinto beans
  • ½ c Green pepper, minced
  • ½ c Onion, minced, dried
  • ½ c Oil
  • ½ c Vinegar
  • ½ c Sugar
  • Salt and pepper to taste

Instructions:

  1. Drain the beans.
  2. Mix all ingredients.
  3. Chill

Serves: 12-16 on a buffet

Source: Isabel Prucha

Oranges with Pomegranate Molasses and Honey

Nice instead of “another green salad”.

Ingredients:

  • 8 large navel oranges, peeled and white pith cut away, sliced thin
  • 1/2 c floral honey
  • 3 T pomegranate molasses
  • 1/2 t ground cinnamon
  • 1/4 t fine sea salt
  • 8 large Medjool dates, pitted, chopped

Instructions:

  1. Arrange orange slices, overlapping slightly, on  large rimmed platter.
  2. Whisk honey, molasses, cinnamon, and salt in a small bowl to blend.
  3. Drizzle evenly over oranges.
  4. Sprinkle with chopped dates.

Serves: 8 – 10

Source:  Epicurious

Note:  May be made up to 2 hrs ahead (oranges get juicy however).  I used it for a light dessert, could also be a salad.  I didn’t have dates, so used chopped nuts instead – good.

Green Goddess Salad

This famous salad was first created in 1915 at the Palace Hotel in honor of George Arliss, who was appearing in San Francisco that year in William Archer’s play, “The Green Goddess.”

Ingredients:

Dressing:

  • 8 to 10 Anchovy fillets [see notes]
  • 1 Green onion
  • ¼ c Parsley
  • 2 T minced fresh tarragon or 1T dried tarragon
  • ¼ c Chives, chopped
  • 3 c Mayonnaise [see notes]
  • ¼ c Tarragon Vinegar

Salad

  • 1 Garlic clove
  • 1 Large head Romaine lettuce
  • 1 pound cooked lobster, shrimp, crab meat or chicken

Instructions:

  1. Chop together the anchovies and green onion until finely minced.
  2. Add parsley, tarragon and chives, and mix lightly
  3. Turn into a bowl and sir in mayonnaise and vinegar.
  4. Rub salad bowl with garlic
  5. Break lettuce into bite-sized pieces into the bowl
  6. Pour over enough dressing to moisten (about 2 cups), toss lightly
  7. Spoon onto plates
  8. Garnish with  desired shell fish or chicken

Serves: 6 (Makes 1 quart of dressing)

Notes:

  • You can use a food processor for the dressing
  • I use 2 cups mayonnaise and 2 cups sour cream
  • I use anchovy paste instead of chopping little dead fish
  • If it doesn’t look green, add a little food coloring
  • Also makes a great dip for veggies – especially artichokes

Source: Sunset Cook Book, 1960