Salads
Salads
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Spinach, Orange, and Almond Salad
a la Teresa 2009 Ingredients • 1/4 cup plus 2 tablespoons sugar • 1 tablespoon water • 1/2 cup sliced almonds • 4 oranges • 1/4 cup Champagne or white wine vinegar • 1/4 cup extra-virgin olive oil • 1/2 teaspoon orange zest • 1/4 teaspoon salt , plus more for seasoning salad • 1/8 teaspoon cayenne pepper • 10 ounces baby spinach (6 cups), washed and dried • 1 cup thinly sliced celery • 1/2 cup thinly sliced red onions • Freshly ground black pepper Directions Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside. Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely. With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve. Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve. When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately. |
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1 20 oz. can pineapple chunks or
crushed pineapple As a young girl, sitting at my Grandmother’s Thanksgiving table, the ambrosia was passed to me. I took out all the cherries, my favorite! Yes, I had to put most of them back. Drain all fruit well. Add fruit, marshmellows and coconut to sour cream. Let stand overnight to ripen. Serves 8-10.
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APPLE
-CRANRAISN SALAD
1/2 cup Sour Cream 1/8 teaspoon ground cinnamon 2 teaspoons honey 2 medium (2 cups ) apples, cored, coarsely chopped 1/2 cup seedless red grapes 1/4 cup sliced 1/4-inch celery 1/3 to 1/2 or so CRANRAISINS 1/2 cup or so of coarsely chopped or broken nuts - walnut or peacn Combine sour cream, cinnamon and honey in large bowl; mix well. Add all remaining ingredients; stir until coated. Cover; refrigerate at least 1 hour. |
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2 small or 1
large pkg. lemon or lime
jello Dissolve jello and salt in boiling
water. Add
cold water Tiny popovers made in mini muffin pans served with dill butter go well. |
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BEAN SALAD
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<> <>a la MaryCarol
<> <> 1 cup Olive Oil 1 cup cider Vinegar 3/4 cup sugar or 1 cup slenda Shake of garlic pepper Heat above in microwave 2 minutes In big bowl put well drained: 4 or 5 cans (15 oz) cut green beans 2 or 3 cans wax beans 3 cans kidney beans 2 big thinly sliced sweet white onion 1 sm jar pimentos (optional) Drain well all cans of beans and put into a big bowl (preferably one with a lid). Heat in microwave the olive oil, vinegar, sugar and garlic pepper for 2 minutes. While mixture is heating, thinly slice up onions and add to big bowl. Pour heated sauce mixture over everything in the big bowl. Gently Mix all together well - let set in refrigerator 12 hours - or overnight - before serving with slotted spoon. While in refrigerator, take out every few hours and gently stir to get more of the oil/vinegar/sugar on the beans. |
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POTATO
SALAD - big batch
•2 days to make...great for Springtime parties • big russet baking potatoes • 1 jar chopped dill pickles • 1/4 cup olive oil or canola oil • salt and pepper • 2 dozen eggs • 3 or 4 Tablespoons dried parsley • 1 or 2 teaspoons dill • 1 pkg. original ranch dressing • 1 cup sour cream • 1+ cup Mayo •••optional: finely chopped celery and or onion (valdalia or green), 1 tablespoon prepared mustard, black olives DAY ONE: Fill 12 qt. pot with potatoes. cook until tender, about 50-60 min. Let set in water until cool enough to handle. peel and dice small. put in big bowl. Sprinkle salt and pepper between layers as dicing. • ADD: 1 jar pickles, 1/4 cup oil and mix well. • BOIL: 2 dozen eggs. Cool in colander. Peel and Chop 1 1/2 dozen while warm. Peel and leave whole 6 eggs. Mix 1 pkg. ranch dressing, 1 cup sour cream, 1 cup Mayo, parsley and dill. Stir in chopped eggs and all of Mayo mixture, mixing well with potatoes. RETURN to refrigerator to blend the flavors and get good and cold. • DAY TWO: Check moisture of potato salad. Add more Mayo if needed. Decorate top of potato salad with sliced hard boiled eggs and or black olives Keep cold until serving time. This was Easter 1996 potato salad. No two times are the same. Usually I add celery and a little onion. Everything could be done in 2 days . I like to let it mellow in a cold refrigerator. Keeps very well for several days after the party, if it lasts that long. |
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TUNA
SALADS
• 1 can large can albacore tuna • Real mayonnaise • Sour cream • 3 hard boiled eggs, coarsely smashed up • gourmet salad greens (all cut up and mixed together) • black olives • sliced almonds Drain tuna, put in bowl. Add eggs. Add about 2 Tablespoons of Mayo and 1Tablespoon sour cream. Mix gently to keep chunky. Put handful or so of salad greens is salad bowl or plate, add 1/2 of tuna salad to center. Sprinkle top with sliced almonds. Decorate with 6 black olives. Serves 2. Serve with 7 or 8 bacon rinds for crunch if on low carb diet or crackers if not TUNA SALAD #2 Tuna, eggs, Mayo, green olives....mix all together - also good for low carb diet |
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AVOCADO
TURKEY SALAD
• Handfull of gourmet salad greens mixed with fresh parsley • 1 avocado cut in chunks, • 3 -4 oz. of turkey breast cut in bite size pieces • 1 Tablespoon mayo or 2 Tablespoons sour cream • Options: 2 pieces crisp bacon crumbled, 6 black olives • Put salad greens mixed with coursely chopped fresh parsley in salad bowl. • Add chunks of avocado to center of greens • Add chunks of turkey around avocado • Add tablespoon of mayo to top or smash a little of the avocado with the mayo and stir into greens before adding avocado chunks • Decorate with options if using them |
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WILTED
LETTUCE SALAD
Also called "Killed" Salad First time I had this was in Sweetwater, TN 1966. Sharon's Mama made it one night, used iceburg lettuce, cooked it up in big skillet 4 or 5 cups of salad greens - any kind will do - torn into pieces 1 onion, chopped 8 slices bacon 3 tablespoons vinegar splash of water 2 Tablespoon sugar Put lettuce in a salad bowl. Cook bacon in a large skillet until crisp - remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Add vinegar and sugar to bacon drippings - add onions and water - bring to a boil, and pour over lettuce. Toss to coat lettuce. Sprinkle with bacon before serving. OR - I like to add the salad greens to the skillet of drippings, toss well, serve at once. The reason its called wilted salad is when the hot dressing is poured over the greens, it wilts It needs to be eaten quite warm or else the bacon grease will solidify. |
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CHICKEN
SALAD - with Cranraisins and Apple
3 Cooked boneless, skinless chicken breasts cubed 1/2 cup Cranraisins 1/4 to 1/2 cup chopped walnuts Optional - 1 Gala apple cut up with skin on Dressing: abt 2/3 cups Mayo or favorite mayo based salad dressing 1/8 or so cup of honey 1/8 teaspoon nutmeg 1 1/2 teaspoon ground ginger Combine Chicken, cranraisins, apple, walnuts in one bowl. In another bowl, mix together Mayo, honey spices. Add chicken to Mayo bowl - gently mix. If mixture seems too dry - add more Mayo |
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CRANBERRY
JELLO SALAD
Good for a crowd Base Ingredients: 2 (3-ounce) packages raspberry-flavored gelatin 2 cups boiling water 1 (12-ounce) package fresh or frozen cranberries, thawed 2/3 cup orange juice 2 cups sugar 1 (20-ounce) can crushed pineapple in juice Optional - some chopped nuts or celery Topping Ingredients: - topping is optional - just fine without it. 1 (3-ounce) package cream cheese, softened 1 cup Heavy Whipping Cream-OR USE COOL-WHIP 1 cup miniature marshmallows Dissolve gelatin in boiling water in large bowl. Set aside. Combine half of cranberries and 1/3 cup orange juice in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at High speed, scraping sides often, until well chopped (1 to 2 minutes). Repeat with remaining cranberries and orange juice. Place chopped cranberries into medium bowl. Stir cranberry mixture and all remaining gelatin ingredients into dissolved gelatin mixture. Pour into ungreased 13x9-inch pan. Cover; refrigerate until set (6 hours or overnight). Beat cream cheese in small bowl at medium speed until well mixed. Reduce speed to low; add whipping cream. Beat until well mixed. Increase speed to high. Beat until stiff peaks form. Gently stir in marshmallows by hand. Spread cream cheese mixture over cranberry gelatin. Cover; refrigerate at least 1 hour. Cut into squares. Garnish with orange slices, if desired. |
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JELLO SALAD 2 small or 1 large pkg. lime jello or
any color Disolve jello in boiling water. Drain juice from pineapple. Cream the cream cheese with pineapple juice. Combine jello, pineapple, cheese. Add 2 Tablespoons sugar, mayo and chopped nuts. Mix all together. Let chill in refrigerator until thick, fold in the cool whip. Pour into 9x13 pan (pyrex) or mold and RETURN to refrigerator to set. Make a day or two ahead, keeps well. ------------------------ 1 1/2 cups boiling water JELLO XMAS PUDDING MOLD Spray mold with cooking spray or wipe
with
oil HOLIDAY XMAS PEAR TREE 1 can (16 oz.) pear halves, drained -
save
as part of cold water Jello Xmas Tree Mold Oil mold with paper towel or spray
with Pam. --------------------------
2 pkgs small or 1 large lime jello
Jello Xmas Tree Mold or any 5 cup mold Disolve jello in boiling water. Add
cold water
and chill until slightly thickened. Pour 1 1/2 cups thickened jello
into
mold. Cut part of fruit into smaller pieces and arrange in mold,
pushing
down into tree base and design. Dice remaining fruit and add to
remaining
jello. ------------------------ CRANBERRY FRUIT MOLD 2 cups boiling water Stir boiling water into jello in larg
bowl
at least 2 minutes. To unmold: Dip mold in warm water for about 15 seconds. Gently pull jello from around edges with moist fingers or a knife. Place moistened serving plate on top of mold, invert mold and plate. Gently remove mold and center jello on plate. Garnish as desired. ------------------------- 1 pkg. lemon jello Disolve jello in hot water. Grind the cranberries, apples and marshmellows. Add 1 cup sugar and nuts. combine fruit-nut mixture and jello. Refrigerate until set. ------------------------------------------ OLD FASHIONED PEAR AND CHEESE SALAD 1 can (No. 2 1/2) pears Mix vinegar and juice from pears and enough water to make 2 cups. Heat and pour over jello. Dice pears and pour half the jello over the pears. Let stand until firm but not hard. Beat the cheese into the other half of jello. Pour on top of first layer. Let stand until firm (refrigerate) |
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BLACK
BEAN SALAD
a la Aunt Ellie 2 cups black beans - sorted of debris and rinsed 1/2 teaspoon cayenne 2 qts chicken broth 1 small red bell pepper - finely chopped 1/2 cup green onions - sliced diagonally 2 Tablespoons Balsamic vinegar - or red wine vinegar 1 Tablespoon fresh lemon juice 1 Tablespoon very thinly slivered lemon peel - yellow part only 1/2 cup cilantro sprigs - rinsed and drained Combine beans, cayenne and broth in 4 or 5 qt pot. Bring to rolling boil over high heat Reduce heat to simmer and cook until beans are tender to bite....abt 45 min Pour beans into colander - discarding the liquid, rinse beans under cold water until water runs clear and beans are cool. - abt 3 or 4 min Mix remaining cayenne, bell pepper, onions, vinegar, lemon juice and lemon peel with beans Set aside several cilantro sprigs - chop remaining - stir into bean mixture Add salt and pepper to taste Serve right away or cover and chill over night. Garnish with cilantro sprigs Note: could use canned black beans - rinse well and mix with other ingredients. |
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7-LAYER
SALAD
Thick layer of lettuce Thin layer of bell pepper Thin layer of onions Thin layer of celery 1 can drained green peas 4 chopped boiled eggs 1/2 tsp. sugar 1 c. mayonnaise Grated cheese Bacon bits Tiny salad tomatoes, if desired Layer lettuce, bell pepper, onions, celery, green peas and boiled eggs. Top with dressing of 1/2 cup sugar to 1 cup mayonnaise. Top with grated cheese and sprinkle with bacon bits. May use tiny salad tomatoes, if desired. |
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