Salads

Donna’s Potato Salad

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Really good because the potatoes “marinate” in the dressing before mixing with the mayonnaise.  Also keeps well.

Salad Ingredients:

  • 3 1/2 lb large red potatoes, unpealed, halved
  • 3/4 c mayonnaise
  • 3/4 c sour cream
  • 1/4 c milk
  • 1 Tab Dijon mustard
  • 2 c chopped celery
  • 1/2 c sweet pickle relish
  • 1/2 c chopped green/red onions
  • 1 lb bacon, cooked, crumbled
  • 1/4 c fresh parsley

Dressing Ingredients:

  • 1/4 c cider vinegar
  • 1/c vegetable oil
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp celery seed
  • 1 c dry mustard

Dressing Directions:

  1. Combine ingredients in a large bowl.
  2. Whisk until well blended.

Salad Directions:

  1. In a large saucepan, cover potatoes with water.
  2. Heat to boiling over medium-high heat.
  3. Cover and simmer 20 to 25 minutes or until tender.
  4. Drain.
  5. When potatoes are just cool enough to handle, remove skin with a paring knife. (Really???)
  6. While potatoes are still warm, cut into 1 inch chunks.
  7. Add to the bowl with he salad dressing.
  8. Toss gently to coat.
  9. Let stand stirring occasionally until the potatoes have absorbed most of the dressing.
  10. In another large  bowl, combine mayonnaise, sour cream, milk, mustard until blended.
  11. Add potatoes, celery, pickle relish, onion and 2 Tab parsley.
  12. Toss gently to mix.
  13. Cover with plastic wrap.
  14. Refrigerate 2 hours, up to 2 days.
  15. To serve, sprinkle with remaining parsley.

Serves:  16

Source:   Donna Barasch – some magazine.

 

 

 

Isabel’s Zucchini Salad

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Another use for the abundance of zucchini each summer.

Ingredients:

  • 2 lbs zucchini, small, sliced thin
  • 1/4 c vinegar
  • 1/2 c oil
  • 1 tsp salt
  • 2 tsp sugar
  • 3 Tab green peppers chopped
  • 3 Tab sweet pickle relish
  • 4 Tab green onion minced
  • 2 Tab parsley, chopped
  • 2 Tab pimento

Directions:

  1. Drop zucchini in boiling salted water.
  2. Cook 2 minutes.
  3. Drain.
  4. Combine rest of ingredients in a jar.
  5. Shake until well blended.
  6. Pour over zucchini.
  7. Refrigerate, covered, at least 2 hours.
  8. Stir gently once or twice.

Serves:  6 – 8

Source:   Isabel Prucha

This entry was posted in Salads.

Namasu

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The fourth grade at Taft School, Orange, CA did a unit on Japan – including making kimonos and a Japanese feast.  This was part of it.  Great for a different salad.  A must if you are making tempura. 

Ingredients:

  • 2 large cucumbers (skin and seeds removed (now you can get English and Persian cucumbers – almost no seeds)
  • 3 stalks celery
  • crab, shrimp or abalone (oh, sure – just send money!)
  • 1 Tab sugar
  • 1/2 tsp salt
  • 1/4 c vinegar (rice or cider)
  • 1/2 tsp MSG (not anymore!)

Directions:

  1. Cut cucumbers in half lengthwise.
  2. Slice cucumbers and celery in thin diagonal pieces.
  3. Sprinkle with salt.
  4. Set aside for about 10 minutes.
  5. Squeeze out the water and add sugar and vinegar.

Serves: 2-3

Source:  4th grade, Taft School 1971

New Potato Salad

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NO Mayo!  Fresh and different.

Ingredients:

  • 1 lb bacon cut in 1 1/2 inch pieces
  • 3 lbs new potatoes, sliced 1/4 inch thick
  • 1 lb green beans, cut into 2 inch pieces

Dressing:

  • 1/2 oil
  • 1/4 c tarragon vinegar
  • 1/4 c beef consomme, undiluted
  • 1/2 c green onions, chopped
  • 1/4 c parsley, chopped
  • 1 garlic clove, crushed
  • 1 tsp salt
  • 1 tsp mustard, dry
  • 1/2 tsp sweet basil
  • 1/2 tsp tarragon
  • pepper

Directions:

  1. Cook bacon, drain.
  2. Place sliced potatoes in boiling salted water to cover.
  3. Cover and cook 8 minutes until barely fork tender.
  4. Drain.
  5. Place green beans in pan with about 1/2 inch boiling water.
  6. Cover and cook until tender crisp, about 8 – 10 minutes.
  7. Drain.
  8. Mix everything else in a jar and shake, shake, shake.
  9. Combine everything in  a large bowl and mix gently.
  10. Serve at room temperature.

Serves: 8 – 10

Source:  Ladies Home Journal

 

 

 

Avocado Ring

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This was a favorite for “Lady Luncheons” of another era.  Makes a good molded salad for something different.

Ingredients:

  • 3 oz pkg lemon gelatin
  • 1 c water, boiling
  • 1 c sour cream
  • 1 c Miracle Whip (or mayonnaise, if you must)
  • 1 c avocado, mashed

Directions:

  1. Pour boiling water over gelatin and stir until disolved.
  2. Cool.
  3. Add sour cream, mayo and avocado.
  4. Turn into ring mold or 9 small molds.
  5. Serve on lettuce garnished with watercress, red grapes, apples, frozen strawberries or, at Christmas time, cranberry sauce.

Serves: 12 (when served with other salads as a luncheon plate – more likely 6-8 as a main dish)

Source:  Winnifred Kleerup

Pasta Salad

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Try this with the flavored noodles – spinach, tomato, etc.

Ingredients:

  • 1 lb pasta – shells, spiral, etc.
  • 5 celery stalks, chopped
  • 1 cucumber cut into small pieces
  • 3 tomatoes diced
  • 1/2 red onion diced
  • 1/4 lb mushrooms sliced
  • 12 olives, sliced (green or ripe – your choice)
  • 1 bottle Bernstein’s Italian dressing

Directions:

  1. Cook pasta.
  2. Mix with vegetables.
  3. Marinate it all in the dressing, making sure you have plenty of dressing – enough to puddle in the bottom of the bowl.
  4. Serve at room temperature or chilled.

Serves: 6-8

Source:  John and Susan Nitta

Broccoli Salad III

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A rather different broccoli salad – made mostly the day befor.

Ingredients:

  • 1 bunch green onion, sliced thin
  • 1 bunch broccoli (1 1/2-2 lbs)
  • 1 can kidney beans, drained and rinsed
  • 1 tomato, diced
  • 1 c cheese, grated
  • Italian dressing

Directions:

  1. Separate the broccoli into bite size pieces – slicing the stem thinly.
  2. Blanch the broccoli in boiling water about 4 minutes.  You want it still crisp.
  3. Drain broccoli and add green onions and beans.
  4. Marinate in Italian dressing over night.
  5. Just before serving, add tomato and cheese.

Serves: 6

Source:  Karen Eckardt

 

Marinated Roast Beef

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You can use this on a salad or on bruschetta.  Great way to used leftover roast beef or steak. (Dreamer!)

Ingredients:

  • 1/3 c vinegar
  • 2 Tab salad oil
  • 1/4 tsp dry mustard
  • 1/8 tsp pepper
  • 1/2 tsp salt
  • 1 Tab Worcestershire sauce
  • 4 tsp sugar
  • 1 onion, thinly sliced
  • leftover roast beef

Directions:

  1. Mix.
  2. Chill for at least 3 hours.
  3. Turn, stir meat if not covered.

Serves:  Depends on how much beef.

Source: Gerrie Hastings

German Potato Salad

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Summer at the cabin in Wisconsin.  German Potato Salad – always there.  And always “discussions” on the ONE TRUE  potato salad.
Ingredients:

  • 5 lb potatoes
  • 1 lb bacon
  • 4 medium onions, chopped
  • 1 stalk celery, chopped
  • 1/4 c sugar
  • 1 tsp salt
  • 1/4 c cider vinegar
  • 1/4 c prepared mustard
  • 1 1/2 c mayonnaise
  • 9 eggs, hard boiled (save one for garnish)
  • 1 green onion (optional)
  • paprika

Directions:

  1. Peel, quarter and slice  potatoes into 3/8 inch slices.
  2. Cook in boiling salted water until just tender.
  3. Drain.
  4. Place in large bowl.
  5. Cut bacon into 1/4 inch pieces.
  6. Place bacon in a skillet and fry until almost crisp.
  7. Remove bacon from pan add onion.
  8. When half cooked add celery, cook until tender and transparent.
  9. Remove excess fat from pan.
  10. Add sugar, mayonnaise, vinegar, and mustard
  11. Heat a few minutes to blend.
  12. Add back the bacon, onion, and celery.
  13. Quarter and slice eggs. (except one for garnish)
  14. Place in bowl with potatoes.
  15. Pour dressing over potatoes.
  16. Stir gently to mix.
  17. Correct for salt.
  18. Garnish with sliced egg, green onion, and paprika.
  19. Serve warm.

Serves:  18

Source:  WMK

Red Quinoa & Mushroom Pilaf with Dill

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Quinoa is a great addition to your kitchen – hot as a side dish or in soups,  cold as a salad.  And healthy too!  

  • 3 1/2 c homemade or low-sodium store-bought chicken stock
  • 1 oz mixed dried mushrooms
  • 2 c red quinoa (6 c cooked)
  • 1 Tab olive oil
  • 8 oz cremini or white mushrooms, quartered
  • 2 shallots, coarsely chopped
  • 1/2 tsp coarse salt
  • freshly ground pepper, to taste
  • 1 Tab fresh thyme, finely chopped
  • 1 Tab unsalted butter
  • 1/4 c plus 1 Tab fresh dill, finely chopped
  • 3 Tab finely chopped chives
  • 2 Valencia or navel oranges, peeled and pith removed, thinly sliced.

Directions:

  1. Bring stock to a boil.
  2. Pour over dried mushrooms in a small bowl.
  3. Soak until soft, about 6 minutes.
  4. Pour liquid through a fine size into a bowl.
  5. Set aside.
  6. Rinse quinoa thoroughly in  fine sieve, drain.  This gets the bitter tasting husks off.)
  7. Heat oil in  large pot over medium-high heat until hot but not smoking.
  8. Add fresh mushrooms, shallots and 1/4 tsp salt.
  9. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes.
  10. Add quinoa.
  11. Cook, stirring until it begins to pop and crackle, about 5 minutes.
  12. Add reserved soaked mushrooms, reserving soaking liquid and thyme to pot.
  13. Bring to a boil.
  14. Stir.
  15. Cover and reduce heat.
  16. Simmer until quinoa is tender but still chewy, about 20 minutes.
  17. Stir in 1/4 tsp salt, pepper to taste and butter.
  18. Just before serving, stir in dill and chives, and oranges and toss gently.  ( or serve it cold as a salad.)

Serves:  6 – 8

Source:  silveradocare.com/sierravista