Archive for the ‘Salad’ Category

Johnny’s Coleslaw

Johnn's Coleslaw
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Simple and delicious. Goes great on a pulled pork sandwich!
Recipe type: Side Dish
Cuisine: American
Serves: 6 servings
  • 1 small cabbage, core removed and shredded
  • 1 bunch of green onions, chopped
  • ½ C dried cranberries
  • ¾ C mayonnaise
  • ¼ C apple cider vinegar
  • 3 T brown sugar
  1. Mix vegetables and cranberries in large bowl
  2. Mix apple cider vinegar and brown sugar in a small bowl
  3. Microwave vinegar and sugar for 30 seconds to help dissolve sugar
  4. Add vinegar/sugar and mayonnaise to vegetables
  5. Mix well
  6. Refrigerate for 1 hour


Summer Coleslaw

Summer Coleslaw
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Easy and very tasty coleslaw. Try it on your favorite pulled pork sandwich or with some fried fish.
Recipe type: Salad
Cuisine: American
Serves: 6 servings
  • ⅓ C Mayonnaise
  • 1 T Apple Cider Vinegar
  • 2 t Brown Sugar
  • 1½ t salt
  • 1 t black pepper
  • 3 Carrots
  • 1½ bunches green onions
  • 1 head red cabbage
  1. In a medium sized bowl, combine dressing ingredients and set aside
  2. Grate the carrots
  3. Slice green onions into ¼" pieces
  4. Quarter the cabbage and remove the core
  5. Thinly slice cabbage into shreds
  6. Add vegetables to dressing and combine thoroughly


Bacon Potato Salad

Bacon Potato Salad
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Mmmmm, BACON!!
Recipe type: Salad
Cuisine: American
Serves: 6
  • 3 lbs Red Skinned Potatoes
  • ½ pound bacon, cooked and crumbled
  • 6 green onions, chopped
  • 2 ribs celery , chopped
  • 2 tablespoons diced pimiento, drained
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup mayonnaise
  • ½ cup sour cream
  1. Cut potatoes into ½" cubes
  2. Boil potatoes until cooked through (about 15 minutes)
  3. Combine all ingredients except potatoes in bowl
  4. Add potatoes to dressing
  5. Place in refrigerator for a couple hours (minimum) until chilled through


Dunkley’s Famous Macaroni Salad

Dunkley's Famous Macaroni Salad
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Very good salad. Spicier than the normal salad. Everyone always likes this
  • 1 (16 ounce) package salad macaroni (or ditali pasta)
  • 1 cup celery, diced
  • 1 cup red onion, diced
  • 1 cup onion, diced (yellow or white)
  • 1 cup medium cheddar, diced
  • 1 cup swiss cheese, diced
  • ½ cup parmesan cheese, grated
  • 1 cup dill pickles, diced
  • 1 cup salami, diced (Can substitue pepperoni. Very good and a bit spicier.)
  • 1 cup olive, black, sliced
  • ½ teaspoon horseradish
  • 1-2 tablespoon garlic salt
  • 1-2 tablespoon garlic, minced
  • ½ teaspoon white pepper
  • 1-2 teaspoon black pepper, fresh ground
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dry mustard
  • ½ teaspoon celery salt
  • 1 (3 ounce) jar diced pimentos, rinsed and drained
  • 1-1½ cup mayonnaise
  1. Bring 2 quarts of water to a boil.
  2. Add macaroni and cook until it is al dente, approximately 7-9 minutes.
  3. DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together.
  4. Rinse macaroni until cool.
  5. Drain well and let it dry out slightly.
  6. Place pasta in a large bowl.
  7. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
  8. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
  9. Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
  10. Fold in pimentos.
  11. Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another ½ cup mayonnaise, if needed).
  12. Refrigerate for another 30 minutes to 1 hour before serving.


Wilted Spinach Salad

Wilted Spinach Salad
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Tony C's favorite!! And when Tony C. likes something, you better like it too!! Sometimes I like to add sliced hard boiled eggs.
Serves: 4
  • 1 lb bacon
  • 4 tbs. sugar
  • 4 tbs apple cider vinegar
  • 1 can mandarin oranges
  • 2 lbs baby spinach
  • 8 oz. portabella mushrooms. cubed
  • 8 oz. shreded mozzarella cheese
  1. Dice bacon into ½ pieces and cook until crispy
  2. Remove bacon from grease (retaining grease) and drain on paper towels
  3. Mix juice from oranges, vinegar and sugar in separate bowl.
  4. For dressign add juice mixture to bacon grease and stir over medium heat until sugar is completely dissolved. Turn off heat and let it cool for about 5 minutes
  5. Combine spinach, oranges, mushrooms and cooked bacon in salad bowl.
  6. Pour warm dressing over spinach and toss thoroughly.
  7. Add shredded cheese and toss again.
  8. Serve immediately.


Paula Dean’s Broccoli Salad

Paula Dean's Broccoli Salad
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Recipe type: Side Dish
Serves: 8
  • 1 head broccoli
  • 6 to 8 slices cooked bacon, crumbled
  • ½ cup chopped red onion
  • ½ cup raisins, optional
  • 8 ounces sharp Cheddar, cut into very small chunks
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • ¼ cup sugar
  • ½ cup halved cherry tomatoes
  • Salt and freshly ground black pepper
  1. Trim off the large leaves from the broccoli stem.
  2. Remove the tough stalk at the end and wash broccoli head thoroughly.
  3. Cut the head into flowerets and the stem into bite-size pieces.
  4. Place in a large bowl.
  5. Add the crumbled bacon, onion, raisins if using, and cheese.
  6. In a small bowl, combine the remaining ingredients, stirring well.
  7. Add to broccoli mixture and toss gently.