Cool Whip Fruit Salad

 

1 pkg. Instant vanilla pudding

1-1/3 cups buttermilk

1 small container Cool Whip

1 can fruit cocktail, drained

1 can chunk pineapple, drained

1 small can drained mandarin oranges

1 can cherries, drained

 

Mix pudding mix, buttermilk, and Cool Whip. Add fruit. Chill and serve.

Altie's Old Fashioned Potato Salad

Altie's Old Fashioned Sweet Tasting Potato Salad With Dressing for Waldorf Salad & Deviled Eggs, Too!
From Susie

This is my mother's potato salad recipe.  Most folks put mustard in their potato salad. I don't like mustard which is why this is my favorite. Many others have "converted" to this version, after trying it!  I use the dressing for Deviled Eggs and Waldorf Salad.
 

Altie's Old Fashioned Sweet Tasting Potato Salad
 

6 - 8  medium sized potatoes, peeled & boiled

5 - 6  hard boiled eggs

1 medium onion, chopped

1/2 tsp garlic powder, opt.

1 tsp parsley flakes, opt

 Salt & pepper to taste

 Sweet Homemade Mayonnaise Dressing:  Make up while your potatoes & eggs are boiling.

Sweet Homemade Mayonnaise Dressing:
1 cup Mayonnaise (Don't use "salad dressing" - such as Miracle Whip!)

1/2 cup Sugar (I've started subt. with the "Splenda for Baking," that's 50% sugar.  You only use 1/4 cup. Regular Splenda would probably work just as well, too.)
 1/4 cup leftover sweet pickle juice (when you use up the pickles always save the juice, in the jar, for this recipe! There was always a jar of leftover pickle juice in the  back  of our frig, when I was growing up.) [Editor note: for Susie's pickle juice see Fire and Ice Sweet Pickle Recipe.]

Blend all dressing ingredients together with wire whisk till thick & smooth. Store in a covered container in the frig. I sometimes make up extra to have on hand for the other recipes it's used in.

Boil the potatoes & drain well. Hard boil the eggs, peel & chop. While still warm, chop the potatoes in a large bowl. Add the eggs, onion, seasonings & parsley & stir together. Mix all ingredients with enough of the Homemade Mayonnaise to make it very moist, since the warm potatoes will absorb it quickly. Add more if necessary.
 

Being warm the potatoes will break up as you mix them with the mayonnaise, becoming "mashed" potato salad. That's the way it's supposed to look! Refrigerate several hrs before serving allowing the flavors to blend. Serves 8-10

Use this Homemade Mayonnaise mixed with the yolks for great Deviled Eggs!

Cheesy Cauliflower Salad

Potato and Lentil Salad

Turkey Salad with Mustard Dressing

Mardi Gras Salad

Mardi Gras Salad
1& 1/2 cups mayonnaise
1/2 cup white vinegar
1&1/2 heads romaine lettuce, cut in bite-size pieces
1 head purple cabbage, sliced/shredded
1 yellow onion, chopped
1 yellow bell pepper, sliced in thin strips
2 cucumbers, peeled and sliced
2 avocados, cut up
3/4 cup Italian bread crumbs
1 cup Parmesan cheese
Salt and pepper to taste
*********

Mix mayonnaise and vinegar and chill.

Mix lettuce, cabbage, onion, bell pepper, cucumber and avocado in a large bowl.

Sprinkle with bread crumbs, cheese, salt and pepper.

Add mayonnaise mixture and toss.


Cajun Style Potato Salad



Spiced Pecan and Apple Salad with Honey Vinaigrette 

Makes: 6 to 8 servings

INGREDIENTS
1/2 cup honey
1 teaspoon apple pie spice
Generous pinch of cayenne
Pinch of salt
1 cup pecan halves
1/4 cup cider vinegar
1 heaping tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
6 to 8 cups assorted salad greens such as baby spinach or arugula
2 medium apples, cut into thin slices

INSTRUCTIONS
For the spiced pecans:
1.  Heat oven to 375°F and arrange a rack in the middle. Combine half of the honey with the apple
pie spice, cayenne, and salt in a small bowl and mix well. Add pecan halves and stir
until well coated. Spread out on a baking sheet. Bake until honey bubbles and nuts are
toasted, about 15 to 20 minutes. Set aside to cool.


For the vinaigrette:
1.  Combine remaining honey, apple cider vinegar, and Dijon mustard in a small jar or cruet and shake
well. Add olive oil and shake vigorously until well incorporated.


For the salad:
1.  Arrange salad leaves on a serving platter or divide among individual serving plates. Scatter
apple splices and spiced pecans over leaves. Pour apple cider vinaigrette over salad and serve.

Creamy Cucumber Slaw

Sun Ripened Tomato & Olive Salad



Sun Ripened Tomato & Olive Salad

Capture the flavor of ripe, just-picked tomatoes at their peak with this salad. If your tomatoes are very sweet and need more acid, adjust the flavor by adding another tablespoon of sherry vinegar.

Serves six.

1 cup pitted Niçoise or Kalamata olives
2 lb. heirloom tomatoes (about 6), assorted colors and sizes
1 medium shallot, minced
Sea salt and freshly ground black pepper
1 Tbs. sherry vinegar
1 Tbs. coarsely chopped fresh flat-leaf parsley
3 Tbs. extra-virgin olive oil

---

Slice the olives into quarters. Core the tomatoes and slice them into large bite-size wedges or large cubes. Put the olives, tomatoes, and shallot in a large bowl and season with salt and pepper to taste. Add the sherry vinegar and parsley. Season again with salt and pepper to taste; then add the olive oil and toss. (The salad may be prepared up to 2 hours ahead, covered and left at room temperature. Toss again before  serving.)

Variations

For variation, try substituting 2 Tbs. of torn basil or a mix of chopped fresh herbs for the parsley.

Shrimp Salad Rolls with Tarragon & Chives

Shrimp Salad Rolls with Tarragon & Chives

Full of bright flavors, this shrimp salad is delicious on its own, too. If you’re in a hurry, you can use precooked shrimp for an easy weeknight dinner. The shrimp salad will keep for up to 2 days, covered, in the refrigerator.
Serves six.Kosher salt
2 lb. large shrimp (31 to 40 per lb.), preferably easy-peel
3/4 cup finely chopped celery with leaves
1/2 cup mayonnaise
1/4 cup thinly sliced fresh chives
1 Tbs. finely chopped fresh tarragon
1 Tbs. fresh lemon juice; more to taste
Freshly ground black pepper
6 hot dog rolls, preferably New England-style split-top rolls

Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until bright pink and cooked through, about 2 minutes.the water needn't return to a boil. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp, devein if necessary, and cut into 1/2- to 3/4-inch pieces.
In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the shrimp and season to taste with more lemon, salt, and pepper.
Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the shrimp salad into the rolls, using about 2/3 cup per roll, and serve.

Variations

Make it a lobster roll: Substitute 1-1/2 lb. (4 cups) cooked lobster meat for the cooked shrimp.



Sauerkraut Salad

This is a great recipe, you may add whatever you like to it to "tag it" as your own. Use your imagination, I'm giving you the basic "starter"!

 

SAUERKRAUT SALAD  GUIDE   ( My friend Diane's recipe)
Guide.   In other words, here's your guide, now make yours to taste :<} 
1~ 14.5 oz can Sauerkraut, rinsed and drained (I even squeeze it 'dry')
Red or Green Pepper, chopped (1 or 2)
Onion, chopped (1 or 2)
Mix with the drained sauerkraut in a bowl. Pour a vinegar brine over it, made from:
1/4 cup cider vinegar & 1/2 cup sugar, simmered. 
Store in glass in fridge. Makes a quart, so a quart sized glass mason jar with plastic lid is perfect for it's storage.

Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa

Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa


Looking for a quick dinner that's heavy on the veggies and light on the meat?  The spicy salsa makes this salad so filling, you won’t even notice the smaller portion of chicken. In this mix, it's just right.
Serves four.

1 boneless skinless chicken breast half (6 to 7 oz.), trimmed
1/2 Tbs. chili powder
1 tsp. light or dark brown sugar
1/2 tsp. ground coriander
1/2 tsp. ground cumin
Kosher salt
6 Tbs. extra-virgin olive oil; more for the grill
2 Tbs. plus 2 tsp. fresh lime juice
1 Tbs. plus 2 tsp. chopped fresh cilantro, plus leaves for garnish
2 tsp. honey
Freshly ground black pepper
Green Tabasco (optional)
1 cup canned black beans, rinsed and drained
4 oz. small cherry or grape tomatoes, quartered or halved (about 3/4 cup)
1 large scallion, thinly sliced
2 small heads Bibb lettuce, torn into bite-size pieces (about 9 cups)
1 medium firm-ripe avocado
1/4 cup toasted pine nuts or pepitas


Prepare a medium-high gas or charcoal grill fire.

Trim and then butterfly the chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book.

Combine the chili powder, brown sugar, coriander, cumin, and 3/4 tsp. salt in a small bowl. Rub some of the spice mix over both sides of the butterflied chicken breast (you won’t need it all) and let sit while the grill heats.

Clean and oil the grill grate. Grill the breast until the edges of the top side are white, about 3 minutes. Flip and cook until just done, 1 to 2 minutes more. Let the chicken rest for 5 to 10 minutes.

In a small bowl or a glass jar with a tight lid, combine the olive oil, lime juice, 1?Tbs. of the cilantro, the honey, 1/2 tsp. salt, a few grinds of pepper, and a few shakes of green Tabasco (if using). Whisk or shake well to combine.

Combine the black beans, tomatoes, scallion, the remaining 2 tsp. cilantro, and a pinch of salt in a small bowl. Add 2 Tbs. of the dressing and toss gently.

Put the lettuce in a bowl, season with a little salt, and toss with just enough of the dressing to lightly coat. (Reserve a little to drizzle on the chicken.) Arrange the lettuce on a platter or four dinner plates. Slice the chicken breast very thinly. Pit and slice the avocado. Arrange the chicken, avocado, and salsa on the lettuce. Drizzle a little of the remaining dressing over the chicken and avocado. Garnish with the pine nuts or pepitas and the cilantro leaves.



Cheesy Green Bean Salad

Cheesy Green Bean Salad

Metric	Ingredient	Imperial
500 g	green beans, trimmed	1 lb
250 ml	fresh mushrooms, sliced	1 cup
50 ml	honey dijon salad dressing	1/4 cup
50 ml	mozzarella cheese, shredded	1/4 cup
Cook green beans until tender crisp, drain. In a large bowl, combine beans and mushrooms. Pour dressing over bean mixture. Toss gently until evenly coated. Sprinkle with mozzarealla cheese. Serves 6



Really Good Potato Salad



Made this for supper, along with some cold cuts & mac. salad
*********************

Really Good Potato salad.

1 egg to two medium sized potatoes and two potatoes to each person.

12 medium potatoes boiled peeled and chunked
6 eggs boiled peeled and chunked
2 cups mayo
2 cups sour cream
1 packet Hidden Valley ranch powder
1 Large onion finely chopped
1 tsp garlic powder
1 cup chopped dill pickle or bread and butter pickle, your choice
mix all but the potato and eggs together in a bowl and taste for salt
and pepper
Pour over potatoes and eggs and mix well.
Chill for at least two hours best the next day if you can wait that long.

Pork & Noodle Salad

Pork & Noodle SaladMakes: 6 servingsPrep: 25 min. Bake: 25 + 5 min.

Ingredients

• 1  recipe Ginger-Soy Dressing, recipe below
• 1  3/4- to 1-lb. pork tenderloin
• 1  3.75-oz. pkg. bean threads or cellophane noodles
• 2  cups shredded napa cabbage
• 2  medium carrots, shredded
• 1  cup thinly sliced radishes
• 2  cups torn bok choy or baby bok choy
• 1/2  cup cilantro leaves
• 1  recipe Wonton Crisps, recipe below

Directions

1. Prepare Ginger-Soy Dressing; set aside.

2. Preheat oven to 425 degrees F. Line 15x10x1-inch pan with foil; set aside. Trim fat from pork; place in prepared pan. Sprinkle with salt and black pepper. Roast 25 minutes, or until internal temperature reaches 155 degrees F, brushing with 1 tablespoon of the dressing the last 5 minutes of cooking. Cover with foil; let stand 15 minutes. Slice thinly.

3. Meanwhile, prepare noodles according to package directions. Rinse with cold water to cool; drain well. With scissors, snip noodles in short lengths. Add cabbage; toss.

4. In 3-quart dish layer noodles mixture, carrots, pork, and radishes. Drizzle with half of the Ginger-Soy dressing. Top with bok choy and cilantro. Refrigerate, covered, until ready to serve or up to 24 hours. Serve with Wonton Crisps; pass remaining dressing. Makes 6 servings.

Ginger-Soy Dressing: In screw-top jar combine 1/3 cup vegetable oil, 3 Tbsp. lime juice, 3 Tbsp. rice vinegar, 1 Tbsp. brown sugar, 1 Tbsp. grated fresh ginger, 1 Tbsp. soy sauce, 1 Tbsp honey, 1 tsp. toasted sesame oil, 1/4 tsp. salt, and 1/4 tsp. crushed red pepper. Cover; shake well. Refrigerate up to 3 days.

Wonton Crisps: Line baking sheet with foil. Lightly coat with nonstick cooking spray. Place 12 wonton wrappers on baking sheet. Brush tops of wrappers with 1 Tbsp. sesame or peanut oil. Bake in a 425°F oven for 5 to 6 minutes or until golden (wontons will continue to brown after baking). When cool, break into pieces.

Mardi Gras Salad

Mardi Gras Salad1& 1/2 cups mayonnaise
1/2 cup white vinegar
1&1/2 heads romaine lettuce, cut in bite-size pieces
1 head purple cabbage, sliced/shredded
1 yellow onion, chopped
1 yellow bell pepper, sliced in thin strips
2 cucumbers, peeled and sliced
2 avocados, cut up
3/4 cup Italian bread crumbs
1 cup Parmesan cheese
Salt and pepper to taste
*********

Mix mayonnaise and vinegar and chill.

Mix lettuce, cabbage, onion, bell pepper, cucumber and avocado in a large bowl.

Sprinkle with bread crumbs, cheese, salt and pepper.

Add mayonnaise mixture and toss.