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Author Topic: Salads  (Read 13483 times)

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Re: Salads
« Reply #15 on: September 14, 2008, 06:51:03 PM »
Red Potato Salad

3 lbs small red potatoes
5 scallions, diced
half bunch dill weed, picked small
half bunch fresh parsley, chopped
freshly ground black pepper
salt (to taste)
extra virgin olive oil
white wine vinegar

Wash potatoes and boil in their jackets till done; drain and chill in fridge until cold.  Slice or quarter potatoes (depending on size), but do not peel.  Mix in other ingredients, let stand in fridge for 30 to 60 minutes before serving.

Sandi Papaya

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  • candelita
Re: Salads
« Reply #16 on: September 28, 2008, 09:52:17 PM »
3-Bean Taco salad

1 can kidney beans
1 can black beans
1 can garbanzo beans
1 can white hominy
1 can corn
1 packet taco seasoning
1/4 c. olive oil (approximately)

Combine all ingredients except taco seasoning and olive oil. Mix together olive oil and taco seasoning and pour over bean mixture. Toss well to coat; chill several hours or overnight.

I like using Trader Joe's frozen grilled corn in this recipe for a more smoky flavor.

snowball's chance

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Re: Salads
« Reply #17 on: January 18, 2009, 02:36:35 PM »
Party/Potluck Salad

SERVES 15 -20


2 heads lettuce, chopped (or 2 1-lb bags pre-cut lettuce)
1 head cauliflower, cut up in tiny pieces
1 lb bacon, fried and crumbled
1 cup Hellmann's mayonnaise (no substitutions)
2 1/2 tablespoons white vinegar
1/4 cup sugar
1-1 1/2 cup parmesan cheese


Mix mayonnaise, vinegar and sugar and let marinate in the fridge (I find the longer the dressing marinates, the better the salad is.)

Combine lettuce, cauliflower and bacon.

Add dressing to salad, add parmesan cheese. Serve immediately.


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Re: Salads
« Reply #18 on: April 20, 2009, 02:35:12 PM »
Sweet & Sour Green Salad

Mix together:
head iceberg/romaine lettuce
1 c. celery, chopped
1 or 2 green onions, chopped (including green tops)
1 can mandarin oranges, drained (reserve 1 T. juice)

Just before serving toss with:
Caramelized Almonds (recipe follows)
Sweet & Sour Dressing (recipe follows)

Caramelized Almonds
c. almonds, thin sliced
1 T. sugar

Stir together over low heat in a heavy skillet until sugar melts, browns and collects on almonds.
Remove from heat and cool on plate.  When cool, break apart.
Note:  you can also use pecans or walnuts.

Sweet & Sour Dressing t. salt
2 T. sugar
2 T. vinegar
c. oil (or 3 T. oil and 1 T. juice from oranges)
Dash Tabasco Sauce (optional)


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Re: Salads
« Reply #19 on: April 20, 2009, 07:33:52 PM »
Spinach Salad -you can add as much of each as you like

Spinach - freshly washed & dried
Feta or Goat Cheese crumbles
Almond Slivers (optional)

Balsamic Dressing

Mix first three/four ingredients in bowl - Balsamic dressing may be added at the table

So Long

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Re: Salads
« Reply #20 on: April 26, 2009, 11:39:08 AM »
Avocado and Black Bean Salad

2 diced ripe avocados
1 chopped red, yellow or orange pepper
1/4 cup finely chopped red onion
1 or 2 chopped tomatoes
1 can black beans, rinsed and drained
olive oil
lime juice

Combine the pepper, onion, tomato and beans in a large bowl. Give it a mix, then add the diced avocado. Gently fold everything together so as not to turn the avocado pieces to mush.

The dressing is just olive oil and lime juice. I never measure, so just go by taste (I like a lot of lime juice!). Mix this up and poor over the salad. Add salt and pepper to taste, gently toss to coat, and voila! Delicious, nutritious, cheap and filling lunch or dinner.


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Re: Salads
« Reply #21 on: April 27, 2009, 01:20:09 PM »
Mango Black Bean Salad (vegan friendly)

1 diced Mango
1 diced Avacado
1/2 diced red onion
1 can (15 oz) black beans, rinse and drained
1 handful of parsley, chopped

Mix together and allow 15 minutes for the flavors to blend

German Potato Salad
3 lbs red or yukon gold potatoes
1/2 lb of bacon
2 yellow onions - chopped
3/4 cup of cider vinegar
2 tsp of celery seed
1 tsp mustard seed
1 tsp sugar
1 tsp flour
Pinch of salt

Boil potatoes until tender. Cut into bite-sized pieces. Set aside
Fry bacon until crispy. Crumble into pieces. Set aside
Cook onion in the bacon fat until transparent combine with potatoes
Drain bacon fat, reserving about 2-3 tbsp. Add sugar, flour, salt. Add vinegar. Cook until thickened.

Pour the hot dressing over the potatoes and add the celery and mustard seed. Gently toss until the potatoes are coated and shiny. Garnish with hardboiled egg slices, parsley, or chives.


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Re: Salads
« Reply #22 on: August 24, 2009, 12:03:26 PM »
No more replies to this topic, please. Editing in progress.