Fresh Pea Salad

~15 oz pkg frozen peas, thawed but not cooked *
1/2 tsp salt
2 Tbsp mayonnaise
2 Tbsp sliced, slivered or chopped almonds

(*To thaw pour hot water over frozen peas to thaw, then drain well.) Mix all together, serve soon or refrigerate.

My sister makes this salad frequently, and it's my favorite way to eat peas!

Southwestern Chopped Chicken Salad

I found this salad on Pinterest, and LOVED it!! I've made it several times for the family since finding it two or three months ago! It is my new favorite taco salad. So I have to post this here, so as to NEVER loose it! The recipe supposedly serves four, since not all my family is as crazy for it as my husband and I are, it "feeds" us all. Click on the picture to go to the original post, although I'm cutting and pasting most of her recipe text below:


salad:
2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

Directions:

In a large bowl, combine all salad ingredients together, excluding the tortilla chips.  

In a small bowl stir all dressing ingredients together.  Pour dressing over salad, starting with about half of the dressing.   Toss to combine, then gradually add more dressing until it is dressed to your liking.  Top with tortilla chips.  Enjoy!

Susan’s Classic Mustard Potato Salad

Prep Time: 30 mins          Refrigeration time: 4 hrs minimum           Servings: 16-20

Ingredients

8 C russet potatoes, diced* (about 10 -12 medium potatoes)

6 eggs, hard boiled and finely crumbled

3/4 C dill pickles, very finely diced

1 1/2 C Miracle Whip, (but mayo works well too)

2 T yellow mustard

1/4 C pickle juice

1 1/2 t salt

Optional ingredients other people like to add: diced onion, diced celery, pepper, sour or regular cream

Directions

Boil diced potatoes with the whole eggs. Remove the eggs and drain the potatoes when just fork tender. Let eggs and potatoes cool to room temperature. Place into a very large container with a lid.

Dice the eggs (reserving 2 for slicing to decorate top).  Very finely chop pickles.  (May add finely diced onion if desired.) Add diced eggs and chopped pickles to the potatoes. Gently stir to mix the ingredients evenly.

In a separate bowl, mix the Miracle Whip, mustard, dill pickle juice, and salt. Whisk until creamy.

Pour over potato mixture. Gently fold into the potato mixture until the dry particles are coated with the creamy mixture.  Lay sliced eggs around the top, and dust top with paprika if desired.

Cover and refrigerate four to eight hours to chill and for flavors to properly disperse. (This can be made in advance and stored in the refrigerator for 3 days.)

*I ALWAYS dice before cooking to shorten cooking time & be able to use while warm. However, you may boil them in the peels – but let them cool before handling as they will dice and hold up better when cold. 

Strawberry Spinach Salad

9 cups fresh spinach leaves
1 pint (2 cups) fresh strawberries, sliced
1/2 cups sliced almonds, toasted

Dressing:
2 Tablespoons sugar
1 Tablespoon finely chopped red or white onion
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1/4 teaspoon paprika
1/8 teaspoon Worcestershire sauce (a couple shakes of the bottle)
1/4 cup vegetable oil
2 Tablespoons cider vinegar
salt and pepper to taste

Toast almonds in a small skillet over medium heat for a couple of minutes to brown and bring out the flavor.

In a large bowl, combine the spinach, strawberries. and almonds. Place dressing ingredients in a blender; cover and process until combined. You can make the dressing ahead of time and store in the refrigerator. Pour over salad right before serving and toss to coat. Serve immediately. Makes 6-8 servings.

*Make it into a meal by adding some sliced grilled chicken.

From The Red Headed Hostess

Fresh Corn Salad

Ingredients

5 ears of corn, shucked

1/2 cup small-diced red onion (1 small onion)

3 tablespoons cider vinegar

3 tablespoons good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup julienned fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

 

My sister-in-law Molly shared this with us when we stayed at their home in Idaho for a day.  My daughter liked it so much we HAD to have the recipe!  From the FoodNetwork.com:  http://www.foodnetwork.com/recipes/ina-garten/fresh-corn-salad-recipe/index.html

Karen Lenore's Garlic Salad Dressing

3/4 cup buttermilk

1 cup mayonnaise

Salt to taste (1/4-1/2 tsp)

3-4 cloves garlic, pressed or chopped

Add all ingredients then mix well and let it sit for a few hours in the fridge. It's better that way!

Broccoli Salad

2 bunches broccoli
1 medium red onion
10 slices bacon
1 c roasted sunflower seeds

Break broccoli into flowerlettes.  Chop onion finely.  Fry bacon until crisp; crumble.  Combine all salad ingredients, including dressing.

Dressing:
1 c mayonnaise
1/2 c sugar (or less)
2 tbsp apple cider vinegar

Mix dressing ingredients well; put on salad just before serving.

Italian Dressing Mix - homemade

Ingredients

• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon white sugar*
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons salt

Directions

1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

*With a diabetic in the house, I leave out the sugar.

Original recipe at:  http://allrecipes.com/Recipe/italian-dressing-mix/detail.aspx

Mom Howlett's Cranberry Jello Salad

2-6 oz pkgs Raspberry Jello (we so prefer sugar free!)

1 lb pkg whole cranberries

1 lb crushed pineapple

1 whole orange, cut in quarters (with rind)

½ C crushed walnuts

3 single sticks celery

4 C boiling water

1 C cold water

Put cold water and food ingredients in a blender. Blend slowly so as to leave a little crunchy. Place in 9X13 pan and set aside. Mix jello with hot water until dissolved. Carefully pour over blended ingredients; stir gently to combine ingredients. Chill overnight or until well set.