Archive for the ‘Salad’ Category
Posted by MontanaVike on May 25th, 2020
Johnn's Coleslaw
Author: Johnny
Recipe type: Side Dish
Cuisine: American
- 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
- Mix vegetables and cranberries in large bowl
- Mix apple cider vinegar and brown sugar in a small bowl
- Microwave vinegar and sugar for 30 seconds to help dissolve sugar
- Add vinegar/sugar and mayonnaise to vegetables
- Mix well
- Refrigerate for 1 hour
3.5.3251
Posted by MontanaVike on August 2nd, 2019
Summer Coleslaw
Author: Johnny
Recipe type: Salad
Cuisine: American
- 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
- In a medium sized bowl, combine dressing ingredients and set aside
- Grate the carrots
- Slice green onions into ¼" pieces
- Quarter the cabbage and remove the core
- Thinly slice cabbage into shreds
- Add vegetables to dressing and combine thoroughly
3.5.3251
Posted by MontanaVike on December 16th, 2014
Bacon Potato Salad
Author: Johnny
Recipe type: Salad
Cuisine: American
- 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
- Cut potatoes into ½" cubes
- Boil potatoes until cooked through (about 15 minutes)
- Combine all ingredients except potatoes in bowl
- Add potatoes to dressing
- Place in refrigerator for a couple hours (minimum) until chilled through
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Posted by MontanaVike on September 9th, 2013
Dunkley's Famous Macaroni Salad
- 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
- Bring 2 quarts of water to a boil.
- Add macaroni and cook until it is al dente, approximately 7-9 minutes.
- DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together.
- Rinse macaroni until cool.
- Drain well and let it dry out slightly.
- Place pasta in a large bowl.
- Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
- Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
- Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
- Fold in pimentos.
- Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another ½ cup mayonnaise, if needed).
- Refrigerate for another 30 minutes to 1 hour before serving.
http://www.recipezaar.com/Dunkleys-Famous-Macaroni-Salad-44133
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Posted by MontanaVike on September 9th, 2013
Wilted Spinach Salad
- 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
- Dice bacon into ½ pieces and cook until crispy
- Remove bacon from grease (retaining grease) and drain on paper towels
- Mix juice from oranges, vinegar and sugar in separate bowl.
- 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
- Combine spinach, oranges, mushrooms and cooked bacon in salad bowl.
- Pour warm dressing over spinach and toss thoroughly.
- Add shredded cheese and toss again.
- Serve immediately.
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Posted by MontanaVike on September 9th, 2013
Paula Dean's Broccoli Salad
Author: Johnny
Recipe type: Side Dish
- 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
- Trim off the large leaves from the broccoli stem.
- Remove the tough stalk at the end and wash broccoli head thoroughly.
- Cut the head into flowerets and the stem into bite-size pieces.
- Place in a large bowl.
- Add the crumbled bacon, onion, raisins if using, and cheese.
- In a small bowl, combine the remaining ingredients, stirring well.
- Add to broccoli mixture and toss gently.
http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe/index.html
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