Ingredients:
2 pound bag of carrots (12 -14 carrots)
1 large onion-thinly sliced
1 large green pepper sliced
To dress:
15 ounce can of tomato sauce
1 cup sugar
1 cup oil
¾ cup vinegar
1 teaspoon dry mustard
1 teaspoon salt½ teaspoon pepper
What to do?
Cook, drain, cool and slice carrots crosswise. Thinly slice the onion. Chop the pepper. Add tomato sauce and all other ingredients, pour over the vegetables. Marinate before serving. Serve room temperature.
Showing posts with label salads. Show all posts
Showing posts with label salads. Show all posts
Cucumber Salad
Ingredients:
3-4 cucumbers
1 onion sliced thinly
To dress:
1 tablespoon salt
½ cup vinegar
½ cup water
½ teaspoon sugar
pepper
paprika
dill
What to do?
Thinly slice the onion and the cucumbers. Dress. Serve chilled.
3-4 cucumbers
1 onion sliced thinly
To dress:
1 tablespoon salt
½ cup vinegar
½ cup water
½ teaspoon sugar
pepper
paprika
dill
What to do?
Thinly slice the onion and the cucumbers. Dress. Serve chilled.
Three Bean Salad
Ingredients:
1 16 ounce cut green beans
1 16 ounce cut yellow wax beans
1 16 ounce red kidney beans
¼ cup chopped green pepper
1 medium size onion-thinly sliced
To dress:
½ cup cider vinegar
1/3 cup salad oil
½ cup sugar
1 teaspoon salt
1 teaspoon pepper
What to do?
Drain the beans. Chop and measure green pepper. Thinly slice the onion. Mix together. Dress.
1 16 ounce cut green beans
1 16 ounce cut yellow wax beans
1 16 ounce red kidney beans
¼ cup chopped green pepper
1 medium size onion-thinly sliced
To dress:
½ cup cider vinegar
1/3 cup salad oil
½ cup sugar
1 teaspoon salt
1 teaspoon pepper
What to do?
Drain the beans. Chop and measure green pepper. Thinly slice the onion. Mix together. Dress.
Corn and Black Bean Salad
Ingredients:
1 can black beans
1 can of corn
1 red pepper
medium tomato
jalapeno pepper
garlic clove
½ cup green onion
½ cup red onion
parsley cut up
To dress:
1 teaspoon hot pepper Tabasco sauce
½ teaspoon chile pepper
1 tablespoon lemon lime juice
¾ cup of Italian dressing
What to do?
Rinse and drain the corn. Chop the pepper and tomato. Chop and measure the onions. Mince the parsley. Mix everything together. Dress.
1 can black beans
1 can of corn
1 red pepper
medium tomato
jalapeno pepper
garlic clove
½ cup green onion
½ cup red onion
parsley cut up
To dress:
1 teaspoon hot pepper Tabasco sauce
½ teaspoon chile pepper
1 tablespoon lemon lime juice
¾ cup of Italian dressing
What to do?
Rinse and drain the corn. Chop the pepper and tomato. Chop and measure the onions. Mince the parsley. Mix everything together. Dress.
Salmon and Pasta Salad
4 servings
Ingredients:
1¼ cups pasta - spirals or whole wheat pasta shells
½ green pepper
½ small zucchini
2 large scallions
7 ¾ ounce-can water packed salmon
8 cherry tomatoes
To Dress:
1 tablespoon fresh dillweed, or 1 ½ teaspoons dried
1 tablespoon fresh parsley
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon mayonnaise
What to do?
Chop the peppers, dice the zucchini, chop the scallions (including the tops), mince the parsley, drain the salmon. Boil pasta in water, drain and cool. Toss with all other ingredients, chill. Garnish with the cherry tomatoes.
Ingredients:
1¼ cups pasta - spirals or whole wheat pasta shells
½ green pepper
½ small zucchini
2 large scallions
7 ¾ ounce-can water packed salmon
8 cherry tomatoes
To Dress:
1 tablespoon fresh dillweed, or 1 ½ teaspoons dried
1 tablespoon fresh parsley
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon mayonnaise
What to do?
Chop the peppers, dice the zucchini, chop the scallions (including the tops), mince the parsley, drain the salmon. Boil pasta in water, drain and cool. Toss with all other ingredients, chill. Garnish with the cherry tomatoes.
Persian Rice Salad
4 servings
Ingredients:
2 cups cooked long grain brown rice, cooled
3 scallions
1/3 cup toasted cashew pieces, optional
4 to 6 medium dates
To dress:
3 tablespoons olive oil
3 tablespoons lemon juice
¼ to ½ teaspoon dill weed (to taste)
½ teaspoon salt, optional
What to do?
Cook the rice and then cool it. Thinly slice the scallions. Cut the dates into pieces. Dress rice with combined olive oil, lemon juice and dill weed, adding salt to taste unless rice was salted before cooking. Combine with cashew pieces, scallions, and dates and serve immediately. (If you don’t serve it right away, reserve the cashews and add when you do.) This is particularly good with any greens dish.
Ingredients:
2 cups cooked long grain brown rice, cooled
3 scallions
1/3 cup toasted cashew pieces, optional
4 to 6 medium dates
To dress:
3 tablespoons olive oil
3 tablespoons lemon juice
¼ to ½ teaspoon dill weed (to taste)
½ teaspoon salt, optional
What to do?
Cook the rice and then cool it. Thinly slice the scallions. Cut the dates into pieces. Dress rice with combined olive oil, lemon juice and dill weed, adding salt to taste unless rice was salted before cooking. Combine with cashew pieces, scallions, and dates and serve immediately. (If you don’t serve it right away, reserve the cashews and add when you do.) This is particularly good with any greens dish.
Orange-Onion Salad with cumin dressing
Ingredients:
6 naval oranges sectioned
1 medium red onion sliced thin
1/3 cup of pitted nicoise olives (not ripe black olives)
1 bunch of waterchesnuts washed
To dress:
1/2 cup of olive oil
½ teaspoon of ground cumin
¼ cup orange juice
2 pinches salt
½ teaspoon chopped garlic
2 tablespoon white vinegar
What to do?
Combine dressing ingredients and blend well.
Section the oranges, thinly slice the onion, pit the olives, wash the waterchesnuts.
Toss oranges, onions, and olives with dressing until thoroughly mixed.
Line a glass bowl with waterchesnuts and put rest in middle.
Drizzle dressing on waterchesnuts.
6 naval oranges sectioned
1 medium red onion sliced thin
1/3 cup of pitted nicoise olives (not ripe black olives)
1 bunch of waterchesnuts washed
To dress:
1/2 cup of olive oil
½ teaspoon of ground cumin
¼ cup orange juice
2 pinches salt
½ teaspoon chopped garlic
2 tablespoon white vinegar
What to do?
Combine dressing ingredients and blend well.
Section the oranges, thinly slice the onion, pit the olives, wash the waterchesnuts.
Toss oranges, onions, and olives with dressing until thoroughly mixed.
Line a glass bowl with waterchesnuts and put rest in middle.
Drizzle dressing on waterchesnuts.
Sesame Noodle Salad
Kids love it! Maxine's kids always looked forward to her making it!!
Ingredients:
1 pound of spaghetti noodles
4 scallions
4 scallions
soy sause, sesame oil, rice wine vinegar, hot chile oil
To dress:
4 tablespoons of toasted sesame oil
4 tablespoons of soy sauce
1 tablespoon of rice wine vinegar
½ teaspoon hot chile oil
What to do?
Boil spaghetti and cool. Chop the scallions. Mix together. Dress.
To dress:
4 tablespoons of toasted sesame oil
4 tablespoons of soy sauce
1 tablespoon of rice wine vinegar
½ teaspoon hot chile oil
What to do?
Boil spaghetti and cool. Chop the scallions. Mix together. Dress.
Broccoli Salad
Ingredients:
2 large bunches of broccoli
4 eggs
2 small cans of olives or mushrooms
1 onion
To dress:
2 packages of ranch valley original recipe dressing mix
1/8 ounce carton of sour cream
¼ cup mayonnaise
What to do?
Boil and chop the eggs, spoon the broccoli into small flowers, pit the olives, chop the onion finely and mix together. Pour on dressing and serve.
2 large bunches of broccoli
4 eggs
2 small cans of olives or mushrooms
1 onion
To dress:
2 packages of ranch valley original recipe dressing mix
1/8 ounce carton of sour cream
¼ cup mayonnaise
What to do?
Boil and chop the eggs, spoon the broccoli into small flowers, pit the olives, chop the onion finely and mix together. Pour on dressing and serve.
Nicoise Salad
Serves 8 to 10
Ingredients:
3 Idaho Potatoes
2 6 ounce cans white tuna in water
2 ripe tomatoes
2 green peppers
1 pound green beans
4 eggs
¼ cup black nicoise olives
¼ cup green olives
What to do?
Boil the potatoes and cut them in ½ inch cubes.
Cut the tomatoes in 8 wedges.
Clean and cut the peppers in 2-inch slices
Trim and boil the green beans
Boil the eggs and quarter them lengthwise
Allow all ingredients to cool. Mix everything into a big bowl and serve.
Ingredients:
3 Idaho Potatoes
2 6 ounce cans white tuna in water
2 ripe tomatoes
2 green peppers
1 pound green beans
4 eggs
¼ cup black nicoise olives
¼ cup green olives
What to do?
Boil the potatoes and cut them in ½ inch cubes.
Cut the tomatoes in 8 wedges.
Clean and cut the peppers in 2-inch slices
Trim and boil the green beans
Boil the eggs and quarter them lengthwise
Allow all ingredients to cool. Mix everything into a big bowl and serve.
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