Salads and Salad Dressings

Its Time To Eat Your Veggies...We'll Make It Easier On You. Try our salads and favorite dressing recipes.

French Fruit Salad

1 orange
1 banana
1/2 pound green grapes
1 dozen walnuts
Lettuce
French Dressing

Directions: Peel the orange & cut into segments. Peel the banana and cut in 1/4 inch slices. Remove the skins and seeds from grapes. Break walnuts into little pieces. Combine the fruit & nuts. Serve on lettuce leaves with the french dressing.

Cress & Dandelion Salad

1 cup watercress
1 cup dandelion greens
6 slices onion
French Dressing ( see recipe below)

Directions: Make sure the dandelions is young and fresh. Wash the watercress and dandelion leaves and drain well. Toss together and place in a bowl or plate. Add sliced onions on top, then drizzle French dressing over all.

Tomato Chicken Delight

6 medium tomatoes
3/4 cup diced cucumber
1/2 cup diced cooked chicken
1/4 cup mayonnaise
Lettuce
Cauliflower pieces

Directions: Cut tomatoes in halves, carefully scoop out the pulp. In a separate bowl combine the tomato pulp, chicken, cucumber with the mayonnaise. Fill tomato halves with the filling. Arrange on lettuce leaves then top each cup with parsley and cauliflower.

Waldorf Salad

1 cup diced apple
1 cup diced celery
1/2 cup broken walnut meats
Lettuce leaves
French Dressing
Mayonnaise

Directions: Combine the apples, celery and nuts with french dressing and serve on lettuce leaves with mayonaisse.

French Dressing

1 clove garlic
1 cup vinegar
2 teaspoons dry mustard
1 tablespoon sugar
1 tablespoon salt
1 teaspoon paprika
1/2 teaspoon pepper
2 cups salad oil

Directions: Soak garlic in the vinegar 1/2 before mixing the dressing. Mix dry ingredients together then place in a covered jar or bowl. Remove garlic from the vinegar. Then add the vinegar to the dry ingredients. Add the oil. Makes 3 cups dressing. Shake well before using.

Russian Dressing

1 1/2 tablespoons lemon juice
2 tablespoons chili sauce
1 tablespoon Worcestershire sauce
1/2 cup mayonnaise

Directions: Combine the lemon juice, chili sauce and Worcestershire, stirring well. Add the mayonnaise.

Thousand Island Dressing

1 teaspoon paprika
3 tablespoons red pepper (chopped)
1 tablespoon green pepper (chopped)
3 tablespoon ketchup
1 tablespoon chives
4 tablespoon chili sauce
1 cup mayonnaise
1 teaspoon tarragon vinegar

Directions: Add all the ingredients to the mayonnaise, stir well.

Author: PioneerThinking - Ingredient for a Simple Life

Photo: FreeDigitalPhotos.net

1 Response

  1. C. LEWIS

    Summer Potato Salad

    Ingredients:

    2 pounds red or regular potatoes (about 6 cups)
    2 boiled eggs sliced
    1 cup mayonnaise
    1/2 cup sour cream
    1 red pepper diced
    1 teaspoon dried mustard powder
    1 teaspoon white vinegar
    1/3 cup finely chopped celery
    1 medium size dill pickle diced
    1/2 cup chopped onion
    1 tablespoon white sugar
    Salt and pepper to taste
    1 teaspoon paprika spice
    Dried parsley (optional)

    Directions:

    Peel potatoes, cut them up in bite size squares and cook in salted water for about 8-10 minutes or until potatoes are cooked. (Do not over cook, you don’t want your salad to be mushy.) Drain the water and cool the potatoes down by running them under cold water for a few minutes. Strain. Place the potatoes in a large bowl. Add to the potatoes the red pepper, celery and pickle, then sprinkle in the mustard, vinegar, spices and chopped eggs, sour cream and mayonnaise. Mix slowly until all the ingredients are blended. Keep the salad in the fridge for about an hour, or until its nice and cold. When ready to serve, sprinkle the top with a little parsley.

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