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This page is a collection of salad recipes. Cold salads - hot salads. Sweet Salads - Savory Salads. Potato Salad and vegetable salads. Something for every taste.

SALADS #1  |  (200 kb) 

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CAULIFLOWER SLAW      > Back to Top <

1/3 cup mayonnaise
1/4 cup milk
1 tablespoon lemon juice
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1 dash white pepper
Blend well and set aside.
3 cup coarsely shredded cauliflower, including stalks & buds
1 cup coarsely shredded radishes

Add dressing and toss. Good with pork chops.




RED CABBAGE SLAW         > Back to Top <

1/2 cup mayonnaise
1/4 cup orange juice
2 tablespoon sugar
1/4 teaspoon salt
1 dash white pepper
Blend and set aside.
1/2 small head cabbage, shredded
1 cup coarsely chopped cranberries

Add dressing, toss, and chill. Good with cold cuts.




ZUCCHINI SLAW     > Back to Top <

Peel and shred 2 medium zucchini (about 4 cups)
Combine with 
1/2 cup finely chopped parsley
2 chopped pimientos

Toss with garlic-flavored Italian dressing Serve at once. Good with fish or shellfish.




CARROT SLAW      > Back to Top <

1/2 cup dairy sour cream (or mayonnaise
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1 dash white pepper
Combine and set aside.
6 medium carrots, shredded (3 cups)
1/2 cup finely cut dates (use scissors)
1/4 cup slivered blanched almonds

Add dressing and toss. Sprinkle with chopped parsley. Good with chicken or cottage cheese.




BROCCOLI SLAW      > Back to Top <

1/4 teaspoon dry mustard
2 tablespoons pineapple juice (drained from tidbits)
1/2 cup mayonnaise
1/4 teaspoon salt
1 dash white pepper
Blend and set aside.
3 broccoli stalks, peeled and shredded (2-1/2 cups)
1 cup finely chopped broccoli buds
1 cup pineapple tidbits

Add dressing and toss. Good with ham.




HUBER'S COLE SLAW        > Back to Top <

1/4 cup canned milk
1/4 cup Mayonnaise
Stir. Should be runny. Add:
1/4 teaspoon dry mustard
1 teaspoon cider vinegar
1 tablespoon sugar
salt to taste

Combine, and use it to dress shredded cabbage.





Make this the day before you intend to serve it. Cook in a double boiler until thickened:

2 egg yolks
1/4 cup sugar
1/4 cup cream
6 tablespoons lemon juice (two lemons)
1/8 teaspoon salt
Stir these ingredients constantly. Chill, and add:
6 diced slices canned pineapple (fresh doesn't work well)
2 cups Queen Anne cherries
1 cup blanched, shredded almonds
1/2 pound marshmallows, cut in pieces (or some little ones)
1 can Mandarin oranges
1 cup coconut, flaked, if desired
Any fresh fruit desired - kiwi, peach, berries, diced apple, banana, apricot, pear, grapes, etc.

1 cup heavy cream, whipped




TOMATO SOUP DRESSING     > Back to Top <

1 cup salad oil
1 cup vinegar
1 can condensed tomato soup
1/2 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon garlic powder
1-1/2 teaspoon Worcestershire sauce
1 tablespoon grated onion
dash cayenne
dash pepper

Combine all ingredients in a quart jar. Shake to blend. Store in fridge.




MAYONNAISE      > Back to Top <

1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
dash cayenne
2 egg yolks
2 tablespoons vinegar
2 tablespoons lemon juice
2 cups salad oil 

Mix dry ingredients; blend in egg yolks. Add vinegar and mix well. Add salad oil, 1 teaspoon at a time, beating with rotary or electric beater, until 1/4 cup has been added. Add remaining oil in increasing amounts, alternating last 1/2 cup with the lemon juice. Beat in 1 Tablespoon hot water. Makes 2 cups.




POTATO SALAD         > Back to Top <(or Macaroni Salad)

Boil eight potatoes in their jackets; white or red are best, but any will do. For macaroni salad, cook 2 cups macaroni and allow to cool. Do not put potatoes into macaroni salad!

Boil six eggs.

When potatoes have cooled, peel and dice into large bowl. Peel and slice cooled eggs into the same bowl. In separate, small bowl, make dressing:

1 cup mayonnaise
1/2 teaspoon prepared mustard (or 1/4 teaspoon dry mustard)
1 teaspoon salt
1/4 teaspoon pepper
1 small onion, sliced thinly and minced
2 green onions, snipped finely (optional)
1 tbsp dill pickle relish (or sweet pickle relish)
2 stalks celery, sliced and diced thinly and finely
1 large carrot, grated (optional)
1/4 cup chopped olives (optional)
1 teaspoon salt
1/4 teaspoon pepper 

Add dressing to potatoes (or macaroni) and eggs, toss and stir gently. Cover with plastic wrap and put it into the fridge for a few hours or overnight.




WINTER SALAD      > Back to Top <

1 small clove garlic, minced (or a bit of powder)
1/4 teaspoon coarse salt
1 pinch black pepper
1-1/4 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons orange juice
1/2 cup oil 
1 bag of salad, or spinach leaves, or lettuce or whatever
3 large navel oranges (or 2 cans mandarin oranges)
1 medium-sized red onion, thinly slivered
1 tablespoon snipped chives
(Also add cucumber, green beans, radish, celery, or thinly sliced apple, if desired.)

Whisk together the garlic, coarse salt, pepper, mustard, honey, and orange juice in a bowl. Slowly drizzle in the oil, whisking constantly until thickened. Set aside. Peel oranges, slice them 1/4-inch thick. Add orange slices to the green stuff, along with the onion. Just before serving toss well with the dressing and sprinkle with chives. 





1 cup mayonnaise
1-1/2 tablespoons white vinegar
1-1/2 teaspoons salt
2 tablespoons sugar
3/4 teaspoon white pepper
1/4 cup prepared mustard
1/4 cup honey, (plus 1 tablespoons)
1/4 cup salad oil
1 tablespoon parsley, chopped
1 tablespoon onion, chopped finely

Mix first seven ingredients in a mixer at medium speed for 1 - 2 minutes, until well blended. Slowly add salad oil and continue mixing. Add chopped parsley and onion. Fridge for 24 hours before using. Makes about 2 cups. 





8 to 10 medium sized beets, (2 pounds), rinsed, and trimmed
2 tablespoons cider vinegar
1.5 teaspoons Dijon mustard
1/2 teaspoon sugar
salt & pepper to taste
1/4 cup olive oil
1/2 cup coarsely chopped walnuts
4 ounces blue cheese, coarsely crumbled

Wrap beets individually in foil, place on baking sheet, and roast until tender at 350 (for 1-1/2 hours, if large). Remove beets from oven and set aside until cool enough to handle. Wearing gloves (to avoid staining your hands), unwrap and peel the beets.

Prepare dressing: Whisk together the vinegar, mustard, sugar, salt, and pepper in small bowl. Slowly drizzle in the olive oil and continue whisking until thickened. Set aside.

Cut beets into dice and place in a bowl. Add dressing and toss well. Just before serving, toss beets with the walnuts and transfer to shallow serving dish. Sprinkle with blue cheese. 

I don't know why we can't use canned, diced beets, lettuce, nuts, and Ranch dressing.





1 pound penne pasta, cooked
1 pound ham, coarsely shredded
2 cups diced carrots
1 cup diced celery
2 eggs, hard-cooked and chopped
2 scallions, thinly sliced
1/4 cup chopped parsley
salt & pepper to taste
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped mango chutney

Combine dressing ingredients in small bowl. Place pasta in a large bowl with the ham, carrots, celery, eggs, scallions, and parsley. Add dressing and combine well. Transfer to serving bowl. Season with salt & pepper.





3 tablespoons olive oil
1.5 tablespoons lemon juice
1/4 teaspoon sugar
salt & pepper, to taste

2 pounds cooked medium-sized shrimp
3 cups ripe cantaloupe, scooped into small balls
3 cups ripe papaya, scooped into small balls
2 cups seeded and diced ripe plum tomatoes
2 cups [peeled and diced cucumber
1/4 cup thinly slivered basil leaves
1 tablespoon finely grated orange zest
2 tablespoons snipped fresh chives

Combine vinaigrette ingredients in a small bowl; set aside. Combine shrimp, cantaloupe, papaya, tomatoes, cucumber, basil and orange zest in a bowl. Just before serving, toss with vinaigrette. Transfer to serving platter and sprinkle with the snipped chives.





Lemony Dressing:
3 tablespoons fresh lemon juice
1.5 teaspoons finely grated lemon zest
1.5 teaspoons Dijon mustard
1.5 teaspoons sugar
Salt and pepper to taste

3/4 pound green beans, stem ends trimmed
3/4 pound wax beans, stem ends trimmed
2 pounds shelled fresh cranberry beans (or 2 cans white beans, rinsed and drained)
1 can (15-1/2 ounce) dark red kidney beans, rinsed & drained
4 scallions, thinly sliced on diagonal, with 3 in. green
5 tablespoons chopped parsley
Salt and pepper to taste

Prepare dressing: Place lemon juice and zest, mustard, sugar, salt, and pepper in small bowl. Whisk together; drizzle in the oil. Whisk until thickened. Adjust seasoning. Set aside.

Bring large pot of water to a boil; add green and wax beans, then cook until just tender, 3 to 5 minutes. Drain, refresh under cold water. Drain well, pat dry, and place in large bowl.

Bring another pot of water to a boil and cook cranberry beans until tender, about 15 minutes. If using canned white beans, do not cook. Drain, rinse, under cold water, drain well, and add to green and wax beans along with kidney beans, scallions, and parsley.

Just before serving, toss salad with 6 Tablespoons of the lemony dressing, or more to taste. Season with salt and pepper to taste.




SUMMER FRUIT SALAD      > Back to Top <

8 peaches, peeled, pitted, and coarsely sliced
2 cups blueberries
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
2-3 tablespoons sugar
1/4 cup chopped fresh mint
2 cups raspberries 

Place peaches, blueberries, juice, sugar, and mint in a bowl. Fold together with large rubber spatula. Just before serving, gently fold in raspberries, mixing from the bottom.





1/2 cup mayonnaise
2 teaspoons finely grated orange zest
1 tablespoon orange juice
2 tablespoons chopped dill, plus salt and pepper to taste

4 cooked skinless and boneless chicken-breast halves
2 small heads of Boston lettuce, leaves separated, washed, dried
2 tablespoons chopped fresh dill for garnish
1 large bunch dill, stems trimmed, for garnish

Combine the dressing ingredients in small bowl; set aside. Cut each chicken breast half lengthwise into three slices, about 1/4-inch thick. Line platter with lettuce leaves. Lay 2 slices of chicken in each leaf and dollop with a t of dressing. Sprinkle with chopped dill. Place the trimmed bunch of dill on the platter for garnish.





Here's a quick clone for one of the best-selling thousand island dressings around. Use this one on salads or on burgers (such as the In-N-Out Double-Double clone, as a home-made special sauce. It's easy, it's tasty, it's cheap...and it can be made low fat simply by using low fat mayonnaise.

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper

Combine all of the ingredients in a small bowl. Stir well. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend. Makes about 3/4 cup.





1/4 cup mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika

Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire

Cajun Spice Blend:
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons butter

8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced

Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.

When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.

Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.

Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.

Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entree.  





Here's a cool recipe that clones a favorite from the 30-store Islands chain of restaurants. This California -Arizona chain is known for it's hand-made burger buns, specialty sandwiches and taco platters with names like Shorebird, Pelican, Sandpiper, Baja, Northshore and Island Fish. Some people, though, go to the Islands just for a scrumptious salad that's dressed with this top secret formula. Here's the Top Secret Recipes version of the delicious Asian dressing that's poured over the China Coast Salad -- it's a huge bowl filled with sliced chicken breast, lettuce, red cabbage, julienned carrots, fried noodles, sesame seeds, mandarin orange wedges and chives. But it's the dressing that pulls it all together. In fact, many diners think the dressing's so good they ask for extra and discreetly smuggle it home. Well, no more smuggling required. Now, with this simple formula, you can make your own clone at home and use it on any salad combination.

1/2 cup mayonnaise
5 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon garlic powder

Combine all ingredients in a medium bowl and mix with an electric mixer until well-blended and sugar is dissolved. Chill. 





As far as salad dressings go, this is one of the most requested, and tasty. At the Benihana chain of hibachi grill restaurants, you are served a side salad before your meal that is doused with this tangy, slightly sweet, fresh ginger dressing. This version of that dressing is a real cinch to make, once you've got the ingredients. Just dump everything into a blender, whiz it, and you're set. Although this recipe is inspired by the many variations of the clone recipe that are floating around (and that I have received by e-mail), never-before-published creation that comes closer to the original product than any other version I have seen. See what you think.

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.




SZECHWAN NOODLE SALAD        > Back to Top <

8 ounces egg noodles
1 can (8 ounces) sliced water chestnuts, drained
1 cup mushrooms, sliced
1/2 cup green onions, sliced
6 cloves garlic, minced
4 teaspoons fresh ginger root, grated
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons chili paste or chili oil
2 tablespoons honey
1 cup unsalted cashews or peanuts

Cook noodles according to directions on package. Rinse, drain, and set aside. In a large bowl, mix next 9 ingredients. Add noodles and toss lightly to combine. Cover and refrigerate 2 to 24 hours, stirring occasionally. Add nuts. 





1 package (8 ounces) chicken flavored rice-a-roni
2 green onions (green tops only), chopped
12 large pimento-stuffed green olives, sliced
1/2 medium green pepper, diced
2 jars (6 ounces each) marinated artichokes, cut into bite-size pieces, reserving marinade
1/4 cup mayonnaise
1/4 teaspoon curry powder
1 can (8 ounces) sliced water chestnuts (optional)
1/2 cup slivered almonds (optional)
1 small tomato, diced (optional)

Prepare rice-a-roni according to package directions, reducing amount of water by 1/4 cup. Do not over-cook. The rice-a-roni should be tender-firm. Chill.

To prepare dressing, drain the marinade from the artichoke hearts and combine it with mayonnaise and curry powder. In a large bowl, combine the rice-a-roni, onion, olives, green pepper, and artichokes. (Add optional ingredients)

Toss with dressing and refrigerate several hours. Salad is best when made one day in advance, in which case, tomato should be added shortly before serving. Serves six.




WILD RICE AND ORANGE SALAD       > Back to Top <

1 can (11 ounces) mandarin orange segments in light syrup, undrained.
1 package (8 ounces) white and wild rice specialty blend
1/4 pound sugar snap or snow peas, cut in half crosswise
1/2 cup light Italian salad dressing
1/3 cup orange juice
1/4 cup slivered almonds, toasted (spread on baking sheet, and bake at 350o F for 8 minutes or until light golden)
1/4 cup chopped fresh basil or parsley
1 teaspoon fresh grated orange peel
1-1/3 cup French's French fried onions
lettuce leaves (optional)

Drain syrup from mandarin oranges into 4-cup measuring cup. Reserve mandarin segments. Add enough water to syrup to equal 2-1/2 cup liquid. Pour into medium saucepan. Bring to boil over high heat.

Stir in rice. Reduce heat to medium-low. Cook, covered, 20 minutes or until rice is tender.

Stir in sugar snap peas during last minute of cooking. Drain, rinse under cold running water. Transfer to large bowl; refrigerate 30 minutes or until well chilled.

Add reserved mandarin segments, salad dressing, orange juice, almonds, basil, and grated peel to rice mixture; toss well to coat evenly. 

Just before serving, place French fried onions on microwavable dish. Microwave on high for 1 minute. Stir onions into rice mixture. Serve on lettuce leaves, if desired. Serves 6 - 8.




COOL AS A CUCUMBER SALAD        > Back to Top <

4 cup cooked white rice

1 cup finely chopped, seeded cucumber
3/4 cup plain yogurt or sour cream
2 tablespoons finely chopped onion
1 tablespoon balsamic vinegar
2 teaspoons dried dill weed or 1 tablespoon fresh dill
1 teaspoon salt
1/4 teaspoon black pepper

Rinse hot cooked rice under cold running water to cool; drain. Combine rice in a large bowl with the remaining ingredients, mixing well. Cover and fridge until well chilled - 4 hours. Serves 6.




KFC COLE SLAW      > Back to Top <

It doesn't get much easier than this. If you like the taste of KFC Cole Slaw, but don't like the 10.5 grams of fat per 3/4 cup serving, you're going to love this recipe. Using fat free Miracle Whip and sugar you can make a guiltless dressing to recreate the he taste of the world's most famous cole slaw. The most work you'll do on this one is chopping the cabbage, carrot and onion into tiny, rice-size bits. That's an important step, if you want the texture of the original. Plus, the chopping action may help burn off what little calories you consume eating this original.

1 cup fat free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
1/4 cup carrot, shredded then minced
2 tablespoons minced onion

Combine Miracle Whip with sugar in a large bowl. Mix well with electric beater until sugar is dissolved. Add cabbage, carrot, and onion, and toss well. Be sure cabbage and carrot are chopped into very small pieces, about the size of rice. Cover and chill for at least two hours before serving. Serves 8.





Here's a clone for the instant dressing mix you buy in the little .7-ounce packets. When added to vinegar, water and oil, you get one of the best tasting instant salad dressings around. But what if you can't find the stuff, or it is no longer sold in your area, as I've heard from so many? Or maybe you want to save some money and make a bunch? Just use this recipe below to make as much dry mix as you want, and save it for when you need instant salad satisfaction. I've used McCormick lemon pepper in the recipe here because it contains lemon juice solids that help duplicate the taste of the sodium citrate and citric acid in the real thing. The dry pectin, which can be found near the canning supplies in your supermarket, is used as a thickener, much like the xanthan gum in the original product.

1 teaspoon carrot, grated and chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon McCormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon pepper
2 teaspoons dry pectin
pinch ground oregano

Place the carrot and bell pepper on a baking pan in the oven set on 250o F for 45-60 minutes, or until all of the small pieces are completely dry, but not browned. Combine the dried carrot and bell pepper with the other ingredients in a small bowl. Mix can be stored in a sealed container indefinitely until needed.

When ready to use, pour 1/4 cup of vinegar into a cruet or jar. Add 3 tablespoons of water, then the dressing mix. Seal and shake vigorously. Add 1/2 cup of oil and shake until well-blended. Serves 8-10.


If you would like to make the dressing with less oil, follow step 3 above as directed, but substitute 1/4 cup of water and 1/4 cup of oil in place of the 1/2 cup of oil.




SESAME CHICKEN SALAD       > Back to Top <

This recipe comes from a very good Chinese cookbook written in English. I highly recommend the Chinese Cooking Class Cookbook By the editors of Consumer Guide published by Beekman House New York. This recipe makes 4 servings. All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.

1 tablespoon (15ml) sesame seeds
3 whole chicken breasts
6 cups (1.5l) water
2 tablespoons (30ml) soy sauce
1/2 teaspoon (2ml) salt
1/2 teaspoon (2ml) five spice powder
3 stalks celery
1 tablespoon (15ml) sesame oil
1 tablespoon (15ml) vegetable oil
1/4 teaspoon (1ml) ground ginger
1/8 teaspoon (0.5ml) pepper

Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated oven at 350o F (180o C) for 5 to 8 minutes, or until golden. Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water for 1 hour.

Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices. Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.

Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.





For salad:
1-3/4 pounds yellow onions
1 cup cooked long-grain rice, cooled and fluffed
1/2 teaspoon salt
1 cup walnut pieces, coarsely chopped
2 tablespoons chopped chives, for garnish
For vinaigrette: 
3 tablespoons walnut oil
1 tablespoon peanut oil
2 tablespoons raspberry vinegar
Salt and freshly ground pepper

Preheat oven to 350o F. Without peeling them, place the onions on a baking sheet or in a roasting pan and cook for 1 hour. When the onions are cooked through, remove them from the oven and allow to cool. Peel them and cut each in half. Make a vinaigrette by whisking together the two oils, raspberry vinegar, and salt and pepper to taste.

Form a dome of cooled, fluffed rice in the middle of a serving platter. Surround the rice with onion halves. Moisten the rice and onions with the vinaigrette. Sprinkle liberally with chopped walnuts and chopped chives to garnish. Serve at room temperature. Serves 6.




PANZANELLA      > Back to Top <

Tuscan Tomato and Bread Salad 

When the fresh tomatoes start showing up in Tuscan markets, the folks begin to think about Panzanella. This salad is an unlikely combination of tomatoes, stale bread and onions that will surprise even the most skeptical diners with its freshness and simplicity. I can only imagine that the addition of stale bread came from a less prosperous time when Tuscans couldn't bear to throw it away, and used it to stretch a modest dish further. But even in these times of plenty, Tuscans save their stale bread, and what doesn't get used for bread crumbs, croutons, or Papa al Pomodoro, goes into the Panzanella.

4 (3/4-inch) slices stale Italian bread
1 clove garlic, peeled and halved
4 vine-ripened tomatoes, cut into 1" chunks
1 large Bermuda onion, peeled and thinly sliced
1 medium cucumber, peeled and sliced into 1/4-inch rounds
2 - 4 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
salt & freshly ground black pepper
4 tablespoons flat leaf Italian parsley, finely chopped
2 tablespoons fresh tarragon, finely chopped (optional)

Crumble the bread into rough chunks, and place in a bowl with three or four cups of cold water for about five minutes. While the bread is soaking, rub the inside of the salad bowl with the exposed portions of the garlic. One fistful at a time, squeeze out as much water as you can from the bread, and add it to the salad bowl.

Break up the bread with a fork, then add the tomatoes, Bermuda onion, cucumber, red wine vinegar, olive oil, and toss to coat all the ingredients. Taste for salt & pepper and add them to your taste.

Add the parsley and optional tarragon, divide among four plates and serve immediately. If you prefer, you can refrigerate the Panzanella for about 1/2 hour before serving. If you plan to do this, though, don't add salt because the salt will leach moisture from the tomatoes. Serves four.




CAULIFLOWER SALAD      > Back to Top <

1 medium head cauliflower, well drained and chopped

2 medium tomatoes, chopped
4 to 5 green onions, chopped
1 green pepper, chopped
1 cup mayonnaise or salad dressing
1/4 cup sugar
2 Tbsp mustard

Make sure the vegetables are well drained, then mix together. In separate bowl mix together the mayonnaise, sugar and mustard. Pour over and mix with vegetables. It's best if it sits for a couple of hours before serving.




SALADE A LA BOULANGERE          > Back to Top <

1 package pasta shells
10 medium potatoes
1 small jar mayonnaise
1/4 pound ham (cubed or cut)
1/2 pound Parmesan cheese
1 (8-ounce) can sweet peas
1 (8-ounce) can whole corn
1 tablespoon mustard
1 teaspoon salt
1 teaspoon black pepper
1/4 cup fresh or dried parsley
1 teaspoon vinegar

Boil potatoes until tender. Boil pasta. Cut potatoes into cubes. Mix pasta, ham and potatoes with Parmesan cheese. Stir in mayonnaise, mustard, vinegar. Add parsley, then salt and pepper to taste. Add peas and corn. Mix well. Serve chilled.




HOT GERMAN POTATO SALAD      > Back to Top <

4 medium potatoes
6 strips bacon
2 tablespoons flour
1/4 cup sugar
1-1/2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
1 cup water
1/2 cup vinegar
1 bunch green onions, sliced

Wash and pierce potatoes through with fork. Place on paper towel in microwave oven. MICROWAVE AT HIGH 12 TO 14 MINUTES, turning over and rearranging after 6 minutes, or until tender. Remove from oven, cool slightly, peel potatoes and cut into 1/8 inch slices to make about 4 cups.

In 2 quart microwave safe casserole cut bacon in small pieces. Cover with paper towel or waxed paper. MICROWAVE AT HIGH ABOUT 6 MINUTES, stirring after 3 minutes, until crisp. With slotted spoon remove bacon to paper towels to drain. Set aside. Stir flour, sugar and seasonings into bacon fat until smooth. MICROWAVE AT HIGH 1 TO 2 MINUTES, until bubbly, stirring after 1 minute. Add water, vinegar and green onions to flour mixture. MICROWAVE AT HIGH 5 MINUTES, until mixture boils and thickens, stirring after 1 minute. Remove from oven and stir smooth. Add potatoes and bacon; stir gently so potatoes hold their shape. Cover casserole until ready to serve. 4 to 6 servings




MINTY MIXED MELON      > Back to Top <

2 cups chopped cantaloupe (about 1 large)
2 cups chopped honeydew melon (about 1 medium)
2 cups chopped watermelon (about 1/2 small)
1 teaspoon grated lime peel
1/4 cup lime juice
2 tablespoons chopped fresh or 2 teaspoons dried mint leaves
2 tablespoons honey

Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 2 hours or until chilled. 6 servings




ORANGE AND RADISH SALAD         > Back to Top <

1-1/2 cups chopped orange sections (about 3 medium oranges)
1 cup sliced radishes (about 12 medium)
1 cup thinly sliced red onion (about 1 medium)
2 tbsp chopped fresh or 2 teaspoons dried mint leaves
1 tablespoon grated orange peel
1 tablespoon lemon juice
1 teaspoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Mix all ingredients in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. 6 servings




DRESSING FOR SLAW        > Back to Top <

1/4 teaspoon dry mustard
2 tablespoons pineapple juice (drained from tidbits)
1/2 cup mayonnaise
1/4 teaspoon salt
1 dash white pepper

Blend and set aside.




DRESSING FOR SLAW 2      > Back to Top <

1/2 cup dairy sour cream (or mayonnaise

1/4 cup milk
1 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1 dash white pepper

Combine and set aside.




DRESSING FOR SLAW 3      > Back to Top <

1/4 cup canned milk
1/4 cup Mayonnaise
Stir. Should be runny.


1/4 teaspoon dry mustard
1 teaspoon cider vinegar
1 tablespoon sugar
salt to taste




VINAIGRETTE DRESSING         > Back to Top <

3 tablespoons walnut oil
1 tablespoon peanut oil
2 tablespoons raspberry vinegar
Salt and freshly ground pepper

Pour all ingredients into a curette and shake to blend.




THRIFTY FRUIT SALAD         > Back to Top <

16 ounces Pineapple Chunks in juice, unsweetened
4 medium Bananas, sliced
2 cups Strawberries, sliced
8 ounces Mandarin Oranges, drained
8 ounces Cool Whip® or whipped cream

Slice bananas into a large mixing bowl, then open pineapple and pour fruit and juice over top of bananas, stirring to make certain all bananas have been coated with the citrus juice to prevent browning. Once all bananas have been coated with juice, drain juice from the bowl, using a colander or strainer, then returning fruit to bowl. Add strawberries and mandarin oranges, and gently toss to mix. Add Cool Whip® (or whipped cream) to mixture and stir gently to coat all fruit. Refrigerate until chilled.




POPPY SEED DRESSING       > Back to Top <

1-1/2 cup sugar
2 teaspoons mustard
2 teaspoons salt
2/3 cup vinegar 

combine and mix well. Add
3 tablespoons grated onion
2 cup oil (add slowly and beat well)
2-2/3 tablespoons poppy seed (added last)

This must be mixed with an electric mixer (blender is better). Does not need to be refrigerated. Can be made without the poppy seed.




RUSSIAN DRESSING     > Back to Top <

1 cup mayonnaise
1/3 cup chili sauce or ketchup
2 teaspoon lemon juice
1-1/2 teaspoon sugar

Stir together all ingredients; cover and chill. Makes about 1-1/3 cups.




FRENCH DRESSING      > Back to Top <

1 cup mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoons milk
1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon Salt

Stir together all ingredients. Cover and chill. Makes about 1-1/4 cups.




THOUSAND ISLAND DRESSING 2         > Back to Top <

2 cups mayonnaise
1/2 cup chili sauce
2 hard cooked eggs, chopped fine
1 dill pickle, chopped
1/4 cup chopped celery
1/2 green pepper, minced
1 small onion, diced

Mix well and refrigerate.




POPPY SEED DRESSING 02      > Back to Top <

Neiman Marcus Zodiac Room, Dallas

1-1/2 cup Sugar

2 teaspoons dry mustard

2 teaspoons Salt

2 cups oil

2/3 cup vinegar

3 tablespoons poppy seed

3 tablespoons bottled onion juice (this is not a misprint even though it sounds strange on a fruit salad dressing)

Mix sugar, mustard, salt and vinegar. Add onion juice and stir it in thoroughly. Add oil slowly, beating constantly, and continue to beat until thick. Add poppy seeds and stir. Store in refrigerator.  




BLUE CHEESE DRESSING      > Back to Top <

1 cup sour cream

1 cup mayonnaise

3 or 4 oz blue cheese

1 tablespoon Worcestershire sauce

few drops Tabasco (to taste) 

Crumble blue cheese. Add other ingredients and mix. Add a few drops of water if too stiff after setting.  




THOUSAND ISLAND DRESSING 03      > Back to Top <

1/2 cup Miracle Whip Salad Dressing

1/4 cup catsup

1-1/2 teaspoons pickle relish  



CELERY SEED DRESSING      > Back to Top <

1 teaspoon celery seed

1/2 cup sugar

1 teaspoon onion salt

1 teaspoon paprika

1 teaspoon dry mustard

1 cup oil

1/4 cup vinegar 

Put celery seed, sugar, onion salt, paprika and mustard in small mixing bowl and add 1 tablespoon vinegar and 1/4 cup oil. Do this until vinegar and oil are used up, beating hard after each addition. Then beat until it becomes thick. 




 BUTTERMILK RANCH DRESSING         > Back to Top <   

1-1/3 cups buttermilk

2/3 cup light mayonnaise

4 teaspoons cider vinegar

1 teaspoon Dijon mustard

3/4 teaspoon dried dillweed

1/2 teaspoon dried parsley

1/4 teaspoon each salt, pepper, and granulated sugar

pinch of garlic powder

In small bowl or glass jar, whisk together buttermilk, mayonnaise, vinegar, mustard, dill, parsley, salt, pepper, sugar and garlic powder. (Dressing can be refrigerated, covered, for up to 1 week. Makes 2 cups. 




RANCH DRESSING      > Back to Top <

If you prefer a less runny dressing, stir in 1/3 to 1/2 of sour cream. 

1 glove garlic, peeled

2 to 3 pinches of kosher salt (to taste)

3/4 cup buttermilk

2 to 3 tablespoons fresh lime juice

1 tablespoon minced fresh cilantro or parsley

1 tablespoon snipped fresh chives

black pepper to taste 

Mash together the garlic cloves and salt until a paste is formed. Remove to a small bowl or a jar with a tight fitting lid. Add and whisk together buttermilk, lime juice, cilantro or parsley and chives until well blended. Taste and adjust the seasonings with salt and pepper. Use immediately or cover and refrigerate. 




DRESSING FOR SPRING      > Back to Top <

1 cup mayonnaise

1 teaspoon paprika

1/4 cup catsup

2 tablespoons cider vinegar

1/4 cup almonds

1/2 cup finely chopped celery

1/2 cups chopped olives

1 tablespoon minced onions

2 teaspoons minced parsley

3 hard cooked eggs, diced 

Combine all the ingredients. Makes approximately 1 pint. Can be kept in the refrigerator for a week.




RANCH DRESSING II        > Back to Top <

15 square saltine crackers

2 cups minced dry parsley

1/2 cup dry minced onions

2 tablespoons dry dill weed

1/4 cup onion salt

1/4 cup garlic salt

14 cup onion powder

1/4 cup garlic powder


1 cup mayonnaise

1 cup buttermilk 

Put crackers in blender and set on high speed until powdered. Add parsley, minced onion and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder and garlic powder. Put into a container with a tight fitting lid. You can store this dry mixture at room temperature for up to 1 year. 

To mix dressing, combine 1 tablespoon dry mix with 1 cup mayo and 1 cup buttermilk. Whisk until smooth, chill to thicken. Makes 42 (1-tablespoon) Servings - in other words 42 pints of dressing. 




BROCCOLI SALAD      > Back to Top <

1 large Broccoli head

1 medium onion

1 green pepper

1 large cup parsley

1 cup raisins

2 medium courgettes ( zucchini) 

Anything crunchy and green! 

Cut all of the above into small pieces.( except raisins!) Add 2 large teaspoon of mayonnaise or natural Yogurt ( whichever you prefer). Stir in some lemon juice and a large dollop of runny honey. Add seasonings as preferred. Mix well. Serve with grilled ( broiled) chicken and fresh bread rolls. 

[What is simply decadent is adding yogurt that has tropical fruits in it or with berry fruits; adds ZING to the taste!]




QUINOA POTATO SALAD         > Back to Top <

1-1/2 pounds red new potatoes, scrubbed

2 tablespoons balsamic vinegar, divided

1/2 teaspoon sea salt, plus additional for seasoning to taste

1/2 teaspoon freshly ground black pepper, plus additional for seasoning to taste

2 celery ribs with some leaves, washed, ends removed, finely diced

2 cups cooked quinoa

1/2 cup minced red onion

3/4 cup chopped dill pickles

1/4 cup chopped fresh parsley

1/2 to 1 cup Tofu Mayonnaise (recipe follows) or nonfat mayonnaise

1 tablespoon Dijon mustard

12 pitted black olives

1 teaspoon paprika  

Put the potatoes in a large saucepan with water to cover. Bring to a boil over high heat. Continue boiling until the potatoes are cooked through but still firm, about 20 to 30 minutes. Drain.

When cool enough to handle, cut into 1/2-inch cubes. Transfer to a mixing bowl, sprinkle with the balsamic vinegar, 1/2 teaspoon of sea salt and pepper. Toss gently and let stand for about 10 minutes or until the potatoes are cool. Add the celery, quinoa, onion, pickles and parsley and toss gently to combine.

In a small bowl combine the Tofu Mayonnaise with the mustard. Fold the dressing into the potato mixture. Garnish with olives, sprinkle with paprika, add additional sea salt and pepper to taste and serve. Makes 6 cups. 

Note: You may substitute 1 pound of cooked small pasta shells or gnocchi for the potatoes.  




TOFU MAYONNAISE         > Back to Top <

6 ounces firm tofu, packed in water

2 tablespoons fresh lemon juices or white vinegar

2 tablespoons extra-virgin olive oil

1/2 teaspoon sea salt, or 2 teaspoons soy

sauce or 1 tablespoon red miso

Dash of ground white pepper

1/4 to 1/2 teaspoon dry mustard

Pinch of cayenne pepper  

Squeeze the tofu over a colander to press out excess water. In a food processor or blender, combine all of the ingredients and blend until smooth. Let stand 30 minutes before serving. Makes about 1 cup 

Note: Substitute 1/2 cup soy milk for the tofu and increase the oil to 1/2 cup. Add your favorite minced fresh herbs into the mayonnaise after it has been blended.  


COLESLAW VINAIGRETTE         > Back to Top <


3/4 cup vinegar

1/2 cup sugar

1/2 cup salad oil

1 tablespoon + 1 teaspoon salt 

Mix above ingredients together, then pour over peeled and sliced cucumbers and onions. If you have red onions, they make the dressing kind of pink... and I think they make it taste better because they are already sweet. You can also add sliced green peppers. Refrigerate. I usually let this marinate overnight, but if I don't have time for that, I just let it marinate for at least an hour. 




CUCUMBER/ONION II      > Back to Top <

1 large cucumber, peeled and sliced round and thin

1 large onion, sliced thin

1 tablespoon cooking oil

pinch of salt and pepper, or to taste

2 tablespoons sugar

White vinegar 

Combine all in bowl with cover. Use enough vinegar to almost cover combined onions and cucumbers. Stir, refrigerate and stir again several times so that vegetables get covered with vinegar/sugar mixture. This is best when it marinates overnight, and it keeps in the fridge for several days. 




CUCUMBER/ONION III      > Back to Top <

2 quarts sliced cucumbers, sliced thinly

2 tablespoons salt 

let stand 2 hours, then add: 

1-1/2 cups sugar

1/2 cup apple cider vinegar 

Stir well and serve, or put into serving size containers and freeze. Ready to eat when thawed. 




POTATO SALAD II      > Back to Top <

(Serves 8 as main dish; more as side dish) 

5-7 pounds potatoes, peeled, cut into chunks, and boiled

until just soft

1/2 pound bacon, fried crisp and broken up

1/2 cup green olives, drained

3 dill pickles, chopped (1/2 cup sliced)

1 pound Cheddar cheese, cut into small blocks

8 eggs, hard cooked, cut into chunks

Miracle Whip or mayonnaise to taste 

Combine all ingredients in large bowl; add Miracle Whip until it is as creamy as you want it. Chill several hours. It is best served the day after you make it.




KFC POTATO SALAD      > Back to Top <

2 pounds russet potatoes

1 cup mayonnaise

4 teaspoons sweet pickle relish

4 teaspoons sugar

2 teaspoons minced white onion

2 teaspoons prepared mustard

1 teaspoon vinegar

1 teaspoon minced celery

1 teaspoon diced pimentos

1/2 teaspoon shredded carrot

1/4 teaspoon dried parsley

1/4 teaspoon pepper

dash salt 

Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7-10 minutes. The potato chucks should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water.

In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well-combined. Cover and chill for at least 4 hours. Overnight is best. Makes 6 cups (about 8 servings). 




RAINBOW POTATO SALAD      > Back to Top <

3 tablespoons red wine vinegar

2 teaspoons Dijon mustard

2 scallions, sliced

1-1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil (I replace some of the olive oil with chicken broth to reduce the fat)

1/4 cup chicken broth

4 carrots

1/4 pound fresh green beans

2 pounds new potatoes 

Combine the vinegar, mustard, scallions, salt and pepper in a large bowl. Whisk in the olive oil, then the chicken broth. Peel the carrots and slice on the diagonal. Snap off the ends of the green beans and cut them on an angle into thirds. Bring a large pot Of water to a boil, add potatoes, and cook until tender, about 25-30 minutes (do not over cook) During the last 1 to 3 minutes, add the vegetables, then drain. Quarter or slice the potatoes

And add them with the vegetable to the bowl of dressing. Toss and chill in fridge for 1 hour before serving Or until ready to eat. Serves 4 to 6. You may double the recipe if need be.  




CHICKEN SALAD ALA BARBARA        > Back to Top <

4 cups cooked pasta (use an interesting shape to jazz it up)

2 cups cooked and cubed chicken

5 stalks of celery, sliced

2 large apples, peeled and cubed

1cup seedless grapes, halved

1 (20-ounce) can pineapple tidbits, drained

1 (11-ounce) can mandarin oranges, drained

3/4 cup mayonnaise

2 tablespoons milk

1 tablespoon sugar

1/2 teaspoon salt

dash of pepper

dash of nutmeg 

Chill pasta and chicken thoroughly. Mix chicken, celery, apples, grapes, pineapple, mandarin oranges and pasta in large bowl. Mix the mayonnaise, milk, sugar, salt, dash of pepper and a dash of nutmeg. Combine mayonnaise and chicken mixtures and toss. Store in the refrigerator.  Serves 10 to 12




POTATO SALAD III         > Back to Top <

4-5 good sized potatoes - steamed

3 hard boiled eggs -

6 sliced scallions (spring onions, shallots)

4-6 slices of good bacon - cooked and crumbled

your selection of fresh herbs 

Allow the potatoes to cool before dicing them - add the chopped/sliced hard boiled eggs together with the sliced spring onions - add the bacon and herbs - parsley is good as well as mint (don't overdo the mint). 

Fold into the above: 

one half cup of mayonnaise (Best Foods is pretty good!)

one half cup cream (good cream - no substitute!)

1 teaspoon of seeded mustard 

You will need about one and a half cups of dressing - use a little more cream or full cream milk to make up the amount. 




DOCKSIDE POTATO SALAD       > Back to Top <

6-8 medium red or white potatoes

1/4 cup finely chopped onion

1/4 cup finely chopped celery

1 dill pickle relish

2 tablespoons dried parsley

6 strips bacon - cooked crisp and crumbled.

1/2 to 1 teaspoon salt

1/4 teaspoon pepper

1-1/2 tablespoons red wine vinegar

4 tablespoons vegetable oil

1 cup mayonnaise  

Cook potatoes in salted water until tender 30 minutes or so. Cool completely in refrigerator. Peel and cut into bite size pieces - place in large bowl. In separate measuring cup - mix all the other ingredients with wooden spoon minus the bacon and pour over potatoes. Toss until covered. Sprinkle with bacon and toss lightly again. Chill until good and cold.  




POTATO SALAD IV      > Back to Top <

6-8 med potatoes, boiled-cover with water, bring to rolling boil, cover pot and leave on electric burner but turn off heat (if using gas, cook no longer than 20 min or when fork sticks in easily) skinned, cubed 

1-2 tablespoons mustard

*sprinkle of Sugar Twin or sugar

½ to 1 cup mayonnaise

1 teaspoon (or to taste) garlic salt

1/2-1 finely chopped medium onion

½ cup chopped dill pickles

1 boiled egg per potato, chopped

*1-2 tablespoons apple cider vinegar (or pickle vinegar)

(*secret ingredients to making this the best) 

5-7 potatoes

2 boiled eggs

1 small onion

dill pickles (to taste)

peel the potatoes in slices, boil until tender. 

Using the mixer, mix the potatoes like you would for mashed potatoes, add salt and pepper, (to taste) add the boiled eggs (and using the mixer again for a short period of time) add dill pickles, Mayonnaise, a little mustard, and also a little of the juice from the pickle jar. Keep adding mayonnaise and mustard until desired thickness. Add paprika to the top for color. 





7 medium potatoes, about 2 # (boiled about 20 min. then peeled and sliced)

1/4 cup finely chopped onion

2 tablespoons finely chopped shallots 

1/2 teaspoon finely chopped garlic

1/4 cup finely chopped fresh parsley 

1 teaspoon or more chopped hot green chilies or 1/4 teaspoon crushed hot red pepper flakes, optional

1 teaspoon finely chopped tarragon, optional

1/2 cup white wine

1/2 cup peanut, vegetable, corn or olive oil

2 tablespoons wine vinegar

Pepper to taste serve at room temperature 




CUCUMBER AND ONION SALAD        > Back to Top <

Slice your cucumbers as thin as you can, and be consistent with them. (Slice as many as you would like to eat!) The same goes for your onions. Put them in the bowl or dish that you want to serve them out of. Sprinkle salt over the top -- as if you were salting your food. Put your vinegar into something you can shake or stir. My mom uses rice vinegar because it is less tart. My mom uses 1/2 cup sugar to 1 cup vinegar -- but make it to your taste. Mix really well and then pour over your sliced cucumbers & onions -- but do not cover with the vinegar. My mom uses a plate to cover the cucumbers & onions and "push" them down into the liquid. Let them sit about an hour in the mixture, stirring at least once. I enjoy them much more the day after they've been made, and leftovers need to be refrigerated.  




CHERRY FLUFF SALAD         > Back to Top <

1 can cherry pie filling

1 (20-ounce) can crushed pineapple drained

1 can Sweetened Condensed milk

½ cup chopped pecans

1 container cool whip 

Mix and chill 




DUMP SALAD          > Back to Top <

16 ounces cottage cheese

1 (16-ounce) can crushed pineapple in heavy syrup

1 cool whip

1 (3-ounce)  Jello, any variety 

Mix and chill 




FIVE CUP SALAD      > Back to Top <

2 cans mandarin orange

2 cans pineapple chunk

2 cups coconut

2 cups sour cream

2 cup mini marshmallows

jar maraschino cherries 

Mix and chill 





1 can tomato soup

2/3 cup oil

2/3 cup sugar

1 tablespoon salt and pepper

1 teaspoon dry mustard 

Boil all these above ingredients on stove top for 3 minutes. Chop 2 small green peppers and 4 stalks of celery. Grate 3 carrots. Cook and drain 1 box of sea shell shaped noodles. Mix all ingredients together in big bowl and refrigerate overnight. 




LINGUINI SALAD      > Back to Top <

1 pound cooked linguini noodles

1 can sliced black olives

3-4 chopped tomatoes

1 bottle of vinegar/oil based Italian salad dressing

1/4 cup or more Parmesan cheese 

Can also add cucumber, celery, pepperoni, etc....

Refrigerate overnight - if dry before serving, add more salad dressing. 




KFC POTATO SALAD II      > Back to Top <

Here's a simple clone for the potato salad that is purchased as a side dish from America's largest fast food chicken chain. Some of the skin is left on the potatoes in the real thing, so you don't have to peel them too thoroughly. Just be sure to chop the potatoes into cubes that are approximately 1/2-inch thick, and then let the salad marinate for at least 4 hours so that the flavors can properly develop. If you let the salad chill overnight, it tastes even better.  

2 pounds russet potatoes

1 cup mayonnaise

4 teaspoons sweet pickle relish

4 teaspoons sugar

2 teaspoons minced white onion

2 teaspoons prepared mustard

1 teaspoon vinegar

1 teaspoon minced celery

1 teaspoon diced pimentos

1/2 teaspoon shredded carrot

1/4 teaspoon dried parsley

1/4 teaspoon pepper

dash salt 

Lightly peel the potatoes (you don't have to get all of the skin off) then chop them into bite-size pieces and boil in 6 cups of boiling, salted water for 7-10 minutes. The potato chucks should be tender, yet slightly tough in the middle when done. Drain and rinse potatoes with cold water. In a medium bowl, combine remaining ingredients and whisk until smooth. Poured drained potatoes into a large bowl. Pour the dressing over the potatoes and mix until well-combined. Cover and chill for at least 4 hours. Overnight is best. ( Makes 6 cups (about 8 servings). 





Ask and you shall receive. To answer many requests, I've whipped up this killer clone for the mouth-watering Caesar salad dressing from America's favorite steakhouse chain. You can't buy it in the stores, but now you can make it from scratch in mere minutes. Best of all, this dressing keeps for weeks and weeks in the fridge in a covered container (if it's even around that long). 

1 cup mayonnaise

1/4 cup egg substitute

1/4 cup grated parmesan cheese

2 tablespoons water

2 tablespoons olive oil

1-1/2 tablespoons lemon juice

1 tablespoon anchovy paste

2 cloves garlic, pressed

2 teaspoons sugar

1/2 teaspoon coarse ground pepper

1/4 teaspoon salt

1/4 teaspoon dried parsley flakes, crushed fine 

Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 1 minute. Cover bowl and chill for several hours so that flavors can develop.  Add a couple of teaspoons of horseradish, another heaping 1/4 cup of parmesan cheese and 3 tablespoons of "extra virgin" olive oil."




MACARONI & CHEESE SALAD      > Back to Top <

2 cups cooked macaroni, rinsed, drained and cooled

1/4 cup green pepper, chopped

1/4 cup onion (optional), chopped

1/3 cup mayonnaise

1 teaspoon lemon juice (optional)

salt & pepper to taste

2 slices (or 1/3 cup) cheese, cut up into 1/2-inch squares

Combine all ingredients, chill and serve.

At Christmas time, this looks very Christmasy when using both red and green peppers, instead of just the green. 




JALAPENO SLAW       > Back to Top <

4 cups coarsely chopped green cabbage

2 cups coarsely chopped red cabbage

1 cup coarsely chopped carrots

1 small green bell pepper, seeded and chopped

1/2 cup chopped onion

2 jalepenos, cut in half and seeded  


1 cup apple cider vinegar

3/4 cup white sugar

1/2 cup water

3 bay leaves

1 teas salt.  

Process all vegetables in your food processor until chopped fine. Place in large non-reactive bowl.  

To make dressing, combine all ingredients in saucepan, bring to a boil, lower and simmer for 5 minutes. Pour over veggies. Place a plate over vegetables and weight the plate down with a can or heavy glass. Let stand at room temp for 2 hours, then refrigerate overnight.  





1 cup uncooked regular rice

2-1/2 cups chicken broth

3 cups (1/4-inch strips) cooked ham

1/2 cup diced green pepper

2 tablespoons diced onion

1/2 to 3/4 cup commercial French salad dressing

1 tablespoon soy sauce

1 teaspoon sugar

1 can (11ounces) mandarin oranges, drained 

Combine rice and chicken broth in a saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Let cool. Combine rice, ham strips, diced green pepper, and diced onion. Add French salad dressing, soy sauce, and sugar; toss gently to mix. Add mandarin oranges to salad mixture, and toss gently. Cover and chill. Serves 6. 




CHERRY SALAD          > Back to Top <

Mix pitted cherries with fresh torn-up spinach, cooked crab and cooked shrimp, and toss with a French, ranch or curried yogurt dressing for a delicious salad.  





1/2 Cup Mayonnaise

1/3 Cup White Vinegar

1 teaspoon Vegetable Oil

2 tablespoons Corn Syrup

2 tablespoons Parmesean Cheese

2 tablespoons Romano Cheese

1/4 teaspoon Garlic Salt - or one clove garlic minced

1/2 teaspoon Italian Seasoning

1/2 teaspoon Parsley Flakes

1 tablespoons Lemon Juice

Olive Garden Salad Mix, see below  

Mix all ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes please add a little extra sugar. 




OLIVE GARDEN SALAD MIX         > Back to Top <

1 bag American Blend Dole Salad

4-5 slices Red Onion

4-6 Black Olives

2-4 Banana Peppers

1/2 Cup Croutons

1 small Tomato quartered

Freshly grated Parmesean Cheese  




JELL-O SALAD      > Back to Top <
1  (6-ounce) package of  lime Jell-O make according to package directions and refrigerate until set. 
1  (16-ounce) container of Cool Whip type whipped topping - lite 
1  (29-ounce)  can of pears 
1  (20-ounce) can of crushed pineapple 
4  (3.4-ounce) packages of pistachio instant pudding 
1 (8-ounce) bag of miniature marshmallows 
Put topping into a large bowl.  Sprinkle the pudding over the whipped topping.  Fold topping and pudding with spoon until well mixed.  Drain and discard the juice from the pears and pineapple.  Cut the pears into small pieces.   Mix the pears, marshmallows,  and the pineapple into the topping/pudding mix.    After the Jell-O has set, mix it into the salad. Refrigerate until serving time. 




CAESAR RAVIOLI SALAD      > Back to Top <
1 package (9-ounce) refrigerated cheese ravioli 
2 cups cherry tomato halves 
1 medium cucumber, thinly sliced 
1/2 cup chopped purple onion 
1/4 cup sliced ripe olives 
1/4 cup freshly grated Parmesan cheese 
1/2 teaspoon freshly ground black pepper 
3/4 cup reduced calories Caesar salad dressing 
4 cups shredded romaine lettuce 
Cook ravioli according to package directions; drain. Rinse with cold water; drain. Combine ravioli, tomato halves, and next 6 ingredients. Cover and chill. Serve over lettuce.  Serves 4.  





(ORZO is a small, rice-shaped pasta.) 

1-1/2 cup orzo, dry

2 quart boiling water

1 tablespoon dark sesame oil

2 cups sliced asparagus (or broccoli) in 1-inch pieces

1 cup chopped red bell peppers

1 cup canned baby corn, cut in half crosswise

1/2 cup chopped celery

3 scallions, thinly sliced on the diagonal


3 tablespoons rice vinegar

3 tablespoons soy sauce

1 teaspoon Chinese chili paste

1 tablespoon grated fresh ginger root

2 garlic cloves, pressed or minced

salt and ground black pepper to taste

Cook the orzo in a large pot of boiling water for 10 to 12 minutes, until al dente, stirring frequently. Drain the orzo In a colander with small holes or with a strainer, rinse it with cold water, and transfer it to a serving bowl. Toss the orzo With the sesame oil and set aside. 

Blanch the asparagus (or broccoli) in boiling water to cover for about 3 minutes, until just tender, then briefly submerge in cold water to help maintain their bright green color. Add the bell peppers, baby corn, celery, scallions and asparagus to the orzo. 

Whisk together all of the dressing ingredients in a separate bowl and pour it over the orzo and veggies. Gently toss to coat everything evenly with the dressing, and serve. 




ORIENTAL DRESSING I      > Back to Top <

2-1/2 teaspoon prepared mustard

5 tablespoons rice vinegar

2 teaspoons light soy sauce

2-1/2 teaspoon sugar 

In a jar with a screw-top lid, mix together the mustard, rice vinegar, soy sauce, and sugar. Serve on Asian veggies or fruit. 




ORIENTAL DRESSING II     > Back to Top <

1 clove garlic, cut into several pieces

1 cup rice vinegar

1 teaspoon light soy sauce

1 slice fresh ginger root, cut into several pieces 

Combine garlic, rice vinegar, soy sauce, and ginger root. Let stand 45 minutes. Strain dressing. Discard garlic and ginger. Serve over green veggies. 




GREEK SALAD      > Back to Top <

4 large tomatoes 
1 small cucumber 
1 large green pepper 
1 small red onion 
8-10 black olives - I add more, almost an entire can! 
1 jar marinated artichoke hearts, drained and liquid reserved 
1 tablespoon Balsamic vinegar 
1/4 Cup marinade liquid from artichokes 
juice of 1 lemon 
1 teaspoon fresh chopped oregano - I used 1/2 teaspoon Italian Seasoning 
salt and cracked black pepper to taste 
1/4 Cup Feta cheese crumbles as garnish, if desired 

Wash all vegetables and drain. Cut tomato, cucumber, green pepper and onion into bite-size chunks placing in large salad bowl. Add olives and artichokes. Add vinegar, artichoke liquid, lemon, oregano, salt and pepper into small lidded jar. Shake vigorously to combine. Pour dressing over vegetables and toss to mix vegetables until coated. Serve in lettuce leaf lined salad plates. Sprinkle with Feta cheese, optional. 




COCA COLA SALAD      > Back to Top <
1 can pitted dark sweet cherries 
1 can crushed pineapple 
1 package (8 ounces) cream cheese 
1  box black cherry gelatin 
1  box cherry gelatin 
1 (12-ounce) can Coca Cola 
1 cup chopped pecans 
Drain cherries and pineapple, reserving juices.  Boil juices with enough water added to make the 2 cups required to make gelatin. Dissolve gelatin in boiling mixture.  Add enough water to the coke to make the 2 cups required to add to gelatin.  Add to gelatin stirring gently to lessen the foam.  Skim foam from the mixture and refrigerate until "soft-set".  Stir in cherries, pineapple, nuts and cream cheese (cut cream cheese into small cubes).  Chill until set. (GOOD WITH POULTRY OR HAM) 




GERMAN GREEN BEAN SALAD         > Back to Top <
2 cans (16 ounces) whole green beans 
1/4 cup finely chopped onion 
2 tablespoons cider vinegar 
1 tablespoon vegetable oil 
1/4 teaspoon salt 
1/2 teaspoon ground black pepper 
Drain green beans, reserving one cup liquid. Place beans in a small bowl. Combine bean liquid, onion, and remaining ingredients; pour over beans, tossing gently. Cover and chill at least 2 hours.  Serves 6. 




HONEY LIME DRESSING         > Back to Top <

1/4 cup Grey Poupon Dijon mustard 
1/4 cup honey 
1-1/2 tablespoons sugar 
1 tablespoons sesame oil 
1-1/2 tablespoons apple cider vinegar 
1-1/2 teaspoon lime juice 
Blend all the ingredients in a small bowl with an electric mixer.  Cover & chill. 




GREEN GODDESS DRESSING         > Back to Top <
1 avocado, pealed and coarsely chopped 
1 cup mayonnaise 
5 tablespoons anchovies, rinsed, drained and chopped 
2 tablespoons chopped scallions 
1 tablespoons lemon juice 
1 garlic clove, chopped 
Salt & pepper to taste 
Put all ingredients in a blender and blend. Chill for 24 hours. 




PARTY TACO SALAD      > Back to Top <

2 pounds ground beef 
2 packages taco seasoning mix 
16 ounces cheddar cheese, shredded 
1 red onion, chopped 
1 yellow onion, chopped 
2 heads iceberg lettuce, chopped 
4 tomatoes, chopped 
2 avocados, chopped 
2 green peppers, chopped 
1 can black olives, chopped 
1 large bag of Doritos nacho chips, crumbled 
1 8-ounce bottle Catalina salad dressing 
Brown ground beef with chopped yellow onion. Add 1 package of taco seasoning and water according to package directions. Set aside to cool completely. In a large bowl mix together chopped lettuce, tomato, cheese, avocado, red onion, peppers, olives, and 2nd package of taco seasoning. Add cooled beef mixture. Just before serving toss with the dressing and the last step is to mix in 3/4 of the package of crushed Doritos, leaving the rest on the side for people who want extra.  




BELL PEPPER SALAD         > Back to Top <

1 large Green Bell Pepper, deseeded and sliced thinly  
1 large Red Bell Pepper, deseeded and sliced thinly  
1 large Yellow Bell Pepper, deseeded and sliced thinly  
4 ounces can minced Green Chilies  
1 large Red Onion, cut into thin rings  
2 Banana Peppers, cut into thin strips  
1/2 pound cooked Ham, cut into strips  
1/2 pound Swiss Cheese, cut into strips  

Dressing Ingredients:  
1/4 cup Olive Oil  
1/4 teaspoon Granulated Sugar  
1 teaspoon fresh Dill weed, minced  
1 teaspoon Yellow Mustard  
3 tablespoons Cider Vinegar  
1 teaspoon Black Pepper  
Tabasco Sauce to your taste, 2 to 5 dashes  
Prepare the salad ingredients as directed, cutting them all into strips about 2 inches in length. In a large serving bowl, toss the green, red, and yellow bell pepper slices with the green chilies, red onion, banana peppers, ham, and Swiss cheese.  
To prepare the salad dressing, blend together the olive oil, sugar, dill weed, yellow mustard, cider vinegar, black pepper, and Tabasco in a blender or food processor.  
Pour the dressing over the peppers, ham, and Swiss cheese. Toss to blend. Cover and refrigerate at least one hour before serving. (It's really better if served the next day.) Toss just prior to serving.  




CHINESE CHICKEN SALAD         > Back to Top <

(ramen noodles)

1 (3-ounce) package of Oriental Noodles w/chicken flavor 
1/2 cup cooking oil 
3 tablespoons wine vinegar 
1 tablespoon sugar 
3 cups finely shredded cabbage 
1  (6.75-ounce) can of chunk style chicken, drained 
1/4 cup sliced green onions 
3 tablespoons sliced almonds 
Break up noodles while still in the package.  In mixing bowl, combine oil, vinegar, sugar, 1/2 teaspoon salt, dash pepper & seasoning packet from noodle mix; stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken & onion.  Cover. Chill several hours.  Before serving, stir in almonds. 




ORIENTAL COLE SLAW    > Back to Top <

1 package oriental flavor ramen noodles 
1/2 cup sugar 
1/2 cup vegetable oil 
1/3 cup white vinegar 
1 pound shredded cabbage 
2 green onions, chopped 
1/2 cup sunflower kernels 
1/2 cup sliced almonds 
First, before opening the noodle packet, work it with your hands to crush the ramen noodles.  Then remove the seasoning packet and place in a large salad bowl.  Add the next 3 ingredients.  Mix well, then add remaining ingredients (including crushed raw ramen noodles).  This salad loses its crispness after several hours, so if you need to make ahead, mix the dressing ingredients and the other ingredients separately, then combine when you are ready to serve. Note: to shred cabbage in your food processor without getting it too fine (and therefore juicy and mushy), cut the cabbage head into long, narrow (about 1 or 2 inches wide) chunks, then feed into food processor using the slicing rather than the shredding disk. 




RAMEN SALAD      > Back to Top <

2 packages Ramen, Oriental Flavor 
1 package Cole Slaw mix (shredded cabbage) 
Slivered Almonds 
1 can chunk chicken 
1 can Mandarin Oranges 
Cook and drain Ramen noodles, rinse with cool water.  Mix with cole slaw mix. 
1/4 cup salad oil 
4 tablespoons Rice Wine Vinegar 
2-3 tablespoons sugar 
Seasoning packets from Ramen 
Stir together and pour over noodle mixture.  Add almonds and drained oranges.  




CHINESE COLE SLAW      > Back to Top <
16 ounces Cole Slaw mix 
1/2  package  Top Ramen noodles 
Green Onions 
1/2  package  slivered almonds -- toasted 
2 tablespoons sesame seeds 
2 tablespoons sesame oil 
2  tablespoons Canola oil 
1/2  cup  seasoned rice vinegar 
1 teaspoon salt 
1/2 teaspoon pepper 
2 packages Equal® sweetener 
Mix together oil through sweetener for dressing.  Pour over everything else & toss. 




TOP RAMEN EARTH AND TURF SALAD         > Back to Top <

1 package Oriental Flavor Top Ramen, broken up 
2 cups boiling water 
1 cup fresh spinach, shredded 
½ cup red onion, thinly sliced 
½ pound deli roast beef, sliced into bite-sized strips 
2 tablespoons rice vinegar 
2 tablespoons Canola oil 
1 tablespoon prepared horseradish 
¼ cup pickled beets, julienned, drained 
1 teaspoon poppy seeds 
Cook Top Ramen noodles in boiling water as directed for 3 minutes. Drain. Combine with spinach, onion, roast beef in serving bowl. Mix Top Ramen flavor packet with vinegar, oil and horseradish. Pour mixture over noodles and toss. Sprinkle beets and poppy seeds just before serving. Serve at room temperature.




1 package Chicken Flavor Top Ramen 
2 cups boiling water 
1-2/3 cups cooked or canned red, pinto or pink beans, drained 
1/2 cup low-fat mayonnaise 
1/4 cup green pepper, chopped 
1/4 cup celery, chopped 
1/4 cup carrots, chopped 1/4 cup green onion, chopped 
2 tablespoons sweet pickles, diced 
2 tablespoons pine nuts, toasted 
Fresh spinach leaves 
Pickle wedges and carrot curls for garnish 
Remove flavor packets from package. Cook Top Ramen noodles in water for 3 minutes.  Drain and cool. In medium-size mixing bowl, combine the cooked Top Ramen noodles with the beans, mayonnaise, green pepper, celery, carrots, green onion, pickles and pine nuts. Sprinkle the flavor packet over tossed mixture and toss again. Cover and refrigerate until well chilled. To serve, spoon mixture onto spinach leaves and garnish. Serves 4 




TOP RAMEN SALAD ROYALE         > Back to Top <
2 packages Garden Vegetable Flavor Top Ramen 
2 cups red or green cabbage, shredded 
1 cup carrots, shredded 
4 green onions, chopped 
2 tablespoons sesame seeds 
1/2 cup mandarin orange slices (canned) 
2 tablespoons unsalted sunflower seeds, shelled 
1/3 cup sugar 
1/3 cup light vegetable oil 
1/2 teaspoon mustard powder 
Salt and pepper to taste 
Juice from 1 fresh lime 
1 Top Ramen seasoning packet 
1/2 cup almonds or pine nuts, slivered 
1/2 cup Provolone cheese, grated 
Cook Top Ramen noodles according to package, but do not add seasoning packet. Drain noodles. Place noodles in large salad bowl. Add cabbage, onions, sesame seeds, orange slices and sunflower seeds and toss. In a mixing cup add sugar, oil, mustard powder, salt, pepper, lime juice and one Top Ramen seasoning packet. Mix well and add to noodle mixture. Just before serving, sprinkle with nuts and cheese. Serves 4 




BACON DRESSING      > Back to Top <

5 slices bacon     
1/2 cup sugar 
1/2 teaspoon salt    
1 tablespoon cornstarch 
1 egg, beaten      
1/4 cup cider vinegar 
1 cup  water 
Fry bacon until crisp, drain, and save a little of the bacon grease. Combine sugar, salt and corn starch. Add egg, vinegar and water, and mix well.  Add reserved crumbled bacon and bacon grease. Cook stirring constantly over medium heat until mixture thickens. Pour hot dressing over fresh spinach or other salad greens. Serve immediately. 




SPINACH SALAD      > Back to Top <
1 pound fresh spinach, washed and blotted dry 
1 cup bean sprouts 
6 water chestnuts, sliced 
1 hard boiled egg, chopped 
4 strips bacon, fried crisp and crumbled 
24 croutons 
Tear spinach into bite sized pieces and put in large salad bowl with remaining ingredients.  Chill thoroughly, about 4 hours or overnight. Toss with 1/2 cup of salad dressing, below.

1 cup salad oil 
1/3 cup catsup 
1/3 cup vinegar 
1/3 cup diced onions 
2-1/2 tablespoons sugar 
1/2 teaspoon salt 
1/4 teaspoon pepper 
Blend all ingredients with whip or shaker bottle. Use half 1/2 cup of dressing on above salad recipe and save remainder for later use. Also good on a simple lettuce salad. 





2 eggs

1 cup vinegar

1/2 cup cold-pressed oil

1 tablespoon sesame seed tahini

1 tablespoon tamari soy sauce

1/2 cup honey, preferably sage flavored

1/2 cup water

1/2 teaspoon dry mustard

1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper

1 teaspoon poppy seeds

1/2 cup plain yogurt

1/2 cup mayonnaise, preferably natural (optional)

1 teaspoon lemon juice

Blend all ingredients except mayonnaise together on high speed for 1 minute. Allow to stand for 5 minutes. If oil separates, return to blender for 2 minutes. If you desire a creamier dressing, add the mayonnaise.  




AMISH POTATO SALAD         > Back to Top <

6 medium potatoes 
1 small onion, chopped 
1 cup celery 
1 teaspoon celery seed 
1 teaspoon salt 
4 hard cooked eggs, diced 
2 eggs, well beaten 
3/4 cup sugar 
1 tablespoons cornstarch 
salt (to taste) 
1/4 to 1/2 cup vinegar (to taste) 
1/2 cup cream or evaporated milk 
1 tablespoons mustard 
3 tablespoons butter, softened 
1 cup mayonnaise 
Cook potatoes in their jackets until soft.  Cool, peel, and dice. Mix potatoes gently with the remaining 5 ingredients; then add to the dressing.   
Mix Eggs with sugar, cornstarch and salt.  Add vinegar, cream and mustard. Cook until thickened. Remove from heat and beat in butter.  Add mayonnaise and mix until smooth Add potato mixture to the cooled dressing, folding gently together. 




CHICKEN AND FRUIT SALAD          > Back to Top <
2 to 3 mangos 
12 ounces skinless, boneless chicken breast halves 
1/2 teaspoon curry powder 
1/8 teaspoon salt 
1/4 teaspoon coarsely ground pepper 
6 cups torn mixed greens 
1/2 medium cantaloupe, seeded, peeled, cut in 1-inch chunks 
1 cup halved or sliced strawberries 
1 recipe Mango Vinaigrette (see below) 
2 green onions, thinly sliced 
Pit, peel, and slice the mangoes. Measure 1-1/2 cups for use in the vinaigrette; set remaining slices aside for salad. Rinse chicken; pat dry with paper towels. Stir together the curry, salt, and pepper. Rub chicken with curry mixture. Grill chicken on the rack of an uncovered grill directly over medium coals about 12 to 15 minutes or until tender and no longer pink, turning once halfway through grilling. (Or, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes, turning once.) Cool chicken slightly; slice into 1/4-inch strips. Arrange greens on individual dinner plates. Top with chicken strips, melon, strawberries, and reserved mango slices. Drizzle each salad with some of the Mango Vinaigrette. Sprinkle green onion over all. 
Mango Vinaigrette: 
In a blender container or food processor bowl, combine the 1-1/2 cups mango, 1/4 cup orange juice, 3 tablespoons rice vinegar or white wine vinegar, 2 teaspoons honey, and 1 teaspoon Dijon-style mustard. Cover and blend or process until smooth. Cover and chill until serving time. Makes about 1-1/4 cups. Total Yield: 4 Servings 




CUCUMBER-DILL SALAD      > Back to Top <

4 large Cucumbers  
1 cup Cider Vinegar  
1/4 cup Granulated Sugar  
Salt and Black Pepper, to taste  
1 medium Red Onion, thinly sliced and broken into rings  
3 Tablespoons fresh Dill, finely chopped  
Wash the cucumbers and partially remove their peel in  lengthwise strips, using either a vegetable peeler or the tines of a fork. Make sure to leave a bit of dark green skin between each stripe.  
Thinly slice each cucumber. Place the slices in a large non-metal bowl and pour on the cider vinegar, sugar, salt, and pepper. Stir or toss the mixture gently until the sugar is dissolved.  
Add the onion slices and fresh dill, then toss well to combine. Let the mixture marinate for at least half an hour before serving.  
It's best to serve any leftovers at room temperature. So refrigerate any remains, but let the seasonings be enhanced by a little time on the table before dining.