Recipe: 19 Salad Recipes

Here's a few to give you some ideas.

Hope they help.

Joe

OUTDOOR POTATO SALAD
1/2 lb. bacon, diced
1/3 c. chopped green pepper
6 c. cubed, cooked potatoes
1/3 c. chopped pimiento
3/4 c. mayonnaise
1/4 c. mustard
1/4 c. sugar
1 tsp. salt
3/4 c. chopped onion
1/8 tsp. pepper
Cook bacon, onion and green pepper together until bacon is crisp. Drain. Add to remaining ingredients and toss lightly. Pour mixture onto a double thickness of heavy foil and wrap securely. Place foil package on a grill, over hot coals and cook 20 to 30 minutes, turning occasionally. Serves 6.

HOT GERMAN POTATO SALAD
9 med. potatoes
6 slices bacon
3/4 c. chopped onion
2 tbsp. flour
2 tbsp. sugar
2 tsp. salt
1/2 tsp. celery seed
Dash of pepper
3/4 c. water
1/3 c. vinegar
Cook potatoes; slice. In large skillet, fry bacon until crisp; remove bacon. Fry onion in bacon grease until golden brown. Stir in flour, sugar, salt, celery seed, and pepper. Cook over low heat until bubbly. Remove from heat; stir in water and vinegar. Heat to boiling; boil 1 minute. Crumble bacon. Carefully stir bacon and potatoes into hot mixture to coat slices. Great with grilled wurst, a tossed salad, and hard roll.

ROASTED POTATO AND ONION SALAD
4 potatoes (4 oz. each)
1 lb. medium onions, quartered
1/4 c. olive oil
2 tbsp. red wine vinegar
2 tsp. Dijon mustard
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. pepper
1/2 pt. cherry tomatoes, halved
Prepare outdoor grill for barbecuing. Cut each unpeeled potato lengthwise in half; cut each half crosswise into three chunks. In a baking dish, microwave potatoes and 1/2 cup water covered, on high 7 to 9 minutes until slightly tender. Add onion wedges and microwave 5 to 7 minutes until both are tender. Meanwhile, in a large bowl, whisk oil, vinegar, mustard, oregano, rosemary, garlic, salt, and pepper. Arrange potatoes and onions on six metal skewers. Place skewers over grill and brush with oil mixture. Cook 8 to 10 minutes until browned, turning over halfway through cooking. In a large bowl, toss potatoes, cherry tomatoes, and remaining oil mixture. Serve warm or refrigerate and serve chilled. 6 servings. 210 calories per serving.

COUNTRY RICE SALAD
--DRESSING:--
1/2 c. mayonnaise
1/4 c. prepared mustard
2 tbsp. sugar
1 tsp. vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 to 2 tablespoon milk, if necessary
--SALAD:--
3 c. cooked rice, chilled
1/4 c. sweet pickle relish
1 jar (2 oz.) chopped pimiento, drained
1/3 c. finely chopped green onions (including tops)
1/4 c. finely chopped green pepper
1/4 c. finely chopped celery
3 hard-cooked eggs, diced
Fresh parsley
Cherry tomatoes
Combine all dressing ingredients except the milk or cream. Set aside. In a large salad bowl, combine all salad ingredients. Pour over rice mixture; stir gently. Add milk if mixture is dry. Chill several hours before serving. Garnish with parsley and cherry tomatoes. Yields: 10 servings. A lot of rice is grown in Wharton Country, Texas, and this is a delicious way to prepare it. This recipe makes a nice change from potato salad. It goes especially well with barbecue, or with grilled hamburgers at a cookout.

SPECIAL SALAD
1 head lettuce, shredded
1 tomato, sliced
1 cucumber, sliced
2 carrots, sliced
3 green onions, chopped
1 c. fresh mushroom, sliced
1 c. bean sprouts
1 c. alfalfa sprouts
1 green pepper, sliced
1 can black olives, sliced (4 oz.)
1 tbsp. oregano
1 c. red wine vinegar
3/4 c. light soy sauce
1/4 c. lemon juice
1 tsp. pepper
1 tbsp. Parmesan cheese
Shake dressing well. Refrigerate 1 hour before tossing with salad. Again, use your imagination with salad ingredients. This layered salad is a meal, especially good in summer using leftover grilled chicken and served with Blueberry Corn Muffins and iced tea.

GRILLED MUSHROOM SALAD
1 lb. lg. white mushrooms, such as shiitake or portabello
5 tbsp. olive oil
1 tbsp. balsamic vinegar
Salt and freshly ground black pepper, to taste
2 tbsp. freshly grated Parmesan cheese
2 tbsp. finely chopped fresh parsley
Light the grill. Remove and discard a slice from the bottom of each mushroom stem. If the caps are sandy, wipe them with a clean cloth. Brush the mushrooms with 3 tablespoons of the olive oil. When the coals turn gray, set the mushrooms, rounded sides down, on the grill and cook them for 8 to 10 minutes, turning them often. The mushrooms are done when they start to release some of their liquid and collapse a little. Remove them from the grill and cut some of the largest mushrooms in half. If the mushrooms are very large, you can slice them. Let the mushrooms cool slightly. In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Drizzle in the remaining 2 tablespoons of oil, whisking constantly until it is all combined. Pour the dressing over the mushrooms, then cover them tightly with plastic wrap. Refrigerate them for 1 hour. Sprinkle the mushrooms with Parmesan, parsley, more salt and pepper if you like, and serve with grilled bread. Serves 4.

CORN SALAD
3 (10 oz.) pkg. frozen corn, thawed
3 3/4 c. chopped sweet red pepper
1/2 c. fresh chopped cilantro
1/2 c. fresh chopped green onions
1/3 c. salad oil
1/3 c. rice vinegar
2 tbsp. Dijon mustard
1 tbsp. sugar
Mix into bowl. Set aside. In jar, mix: Shake vigorously. Pour over corn mixture, refrigerate for 6 hours. Serves 10. Great with grilled Maki Maki or tuna.
STEPHANIE'S GREEK SALAD
1 head iceburg lettuce
1/2 c. thin sliced purple onion
1 c. sliced mushrooms
1/2 c. chopped black olives
1 c. crumbled feta cheese
1 sm. can Chinese rice noodles
Salt and pepper
Italian salad dressing (I like Paul Neuman)
In large salad bowl tear lettuce into bite sizes. Add onion, mushrooms, black olives, and crumbled feta to lettuce and toss. Just before serving, add salad dressing, rice noodles, and salt and pepper to taste. Toss well. Optional: It's also great with grilled chicken.

WATERCRESS AND LEEK SALAD
DRESSING:
1/2 c. walnut oil
Juice of 2 lemons
4 gloves of garlic, chopped fine
4 oz. blue cheese
2 bunches watercress
1/2 c. walnut pieces, lightly toasted
Clean the leeks and make an incision lengthwise through the leek to the center, but do not cut in half. Brush the leeks with salad. Cook on the grill or under the broiler until the centers are tender. The outside leaves will char slightly. Cool and discard the charred leaves. Refrigerate the leeks; they can be prepared up to a day before serving. Wash and dry watercress and keep chilled. Combine all the ingredients for the dressing and mix well. Break up the cheese enough to thicken the dressing slightly. Cut the chilled leeks into bite sized pieces and place around the bed of watercress. Pour the dressing over all, toss and sprinkle with the toasted walnuts. Serves 8 to 10.

SHRIMP SALAD
10-12 cooked shrimp
6 stalks celery, cut in lg. chunks
1 med. sized onion, cut in lg. chunks
3/4 c. Hellmann's Real Mayonnaise
1 tsp. salt
1/2 tsp. garlic powder
Mix all together, chill and serve on a lettuce leaf. A good accompaniment with grilled steak.

BEAN SALAD
3/4 c. sugar
2/3 c. vegetable or peanut oil
1 1/3 c. wine vinegar
2 tsp. salt
1 tsp. pepper
2 (1 lb. each) cans cut green beans
2 (1 lb. each) cans yellow wax beans
2 (1 lb. each) cans red kidney beans
2 med. red onions, chopped
1 green pepper, chopped
1 1/2 c. chopped celery
Heat first 5 ingredients until sugar is dissolved. Drain all beans thoroughly and mix. Pour heated sauce over beans and gently stir in remaining ingredients. Let stand at least overnight in refrigerator. Store in glass jars with screw tops. Keeps indefinitely refrigerated and several days at room temperature. Makes about 3 1/2 quarts. Serve as relish or salad with everything from grilled meats to cold cuts.

GARDEN CONFETTI SALAD WITH MUSTARD VINAIGRETTE
MUSTARD VINAIGRETTE:
1 tbsp. Dijon mustard
3 tbsp. tarragon vinegar
1 tbsp. fresh tarragon or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 c. olive oil
2 tbsp. safflower oil
This is an exceptional summer salad when you have lots of fresh vegetables from the garden or the farmer's market. It is especially good with grilled or barbequed foods. 3 med. carrots, peeled & cut into 1/4" pieces 1 med. yellow squash, sliced into 1/4" rounds 1 red bell pepper, cored & cut into 1/4" dice 1 c. garden peas Grated zest of 1 lemon 2 tbsp. Italian parsley, chopped 3/4 c. Mustard Vinaigrette Trim the stems off broccoli and cut tops into small florets. Boil a pot of water and blanch carrots 1 minute. Blanch broccoli and yellow squash for about 30 seconds each; drain and refresh vegetables under cold water. Pat dry. Combine all vegetables in a wooden bowl and toss gently with vinaigrette just before serving. Serves 6. Place mustard in a bowl. Whisk in vinegar, tarragon, salt and pepper. Slowly whisk in oil until dressing becomes creamy. Yields 3/4 cup.

MUSHROOM SALAD WITH MUSTARD VINAIGRETTE
1/4 c. Dijon-style mustard
1/4 c. wine vinegar
1/2 tsp. dried oregano, crushed
1/2 tsp. dried tarragon, crushed
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. olive or salad oil
12 oz. fresh mushrooms, sliced (4 1/2 c.)
1/2 c. pitted ripe olives, halved
Tomato slices (optional)
Watercress sprigs (optional)
Go one step further with this versatile recipe. Serve it as a first course, or as a topper on broiler or grilled meat - In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper. Using a wire whisk blend in oil. Stir in mushrooms and olives. Cover and chill at least 2 hours. Serve on individual plates with tomato slices and a watercress sprig. Makes 4 servings.

GREEN PEA SALAD
6 tbsp. mayonnaise
Juice of 1 lemon
1/4 c. minced onion
2 c. frozen green peas, do not thaw
1/2 c. grated Cheddar cheese
Salt and pepper to taste
2 c. lettuce, torn into sm. pieces
8 slices crisp bacon, crumbled
Mix the mayonnaise, lemon juice, minced onion, frozen peas, and cheese in a bowl at least 24 hours before serving. Stir well. Add salt and pepper; cover and refrigerate. Before serving, add lettuce and bacon and toss well. Serves 6. Note: This salad must be prepared 24 hours before serving. Great with grilled steaks.

KRAUT SALAD
1 lg. can sauerkraut, rinsed, drained, and squeezed dry
1 lg. carrot, grated
1 onion, diced
1 c. celery, diced
1/2 c. green pepper, diced
1 c. sugar
1/2 c. vinegar
1/2 c. oil
Mix sugar, vinegar, and oil well and then add remainder of ingredients and again mix very well to distribute vegetables. Refrigerate at least 3 hours or overnight for flavors to blend. Serve as a salad but also can be served on grilled hot dogs and rolls. It keeps well for weeks in the refrigerator.

SUMMER HARVEST SALAD

Combine and toss: best tomatoes, scalded, peeled and chopped into bites 1 can garbanzo beans, drained 1/2 lg. stalk celery, cut into bites 1 can pitted olives, drained 1 med. jicama, chopped into bites 1 c. marinated artichoke hearts, including liquid 1/2 clove minced garlic 1 tsp. dried basil or 1 chopped fresh sprig Chill. Serve with grilled chicken or fish.

SHOEPEG SALAD
3 cans shoepeg corn
3 med. tomatoes
1 med. bell pepper
2 bunches green onions
2 to 3 tbsp. mayonnaise
Dice tomatoes, bell pepper and onions. Drain corn very well. Place all ingredients in large salad bowl. Mix well. Place in refrigerator for at least 4 hours. Best if left overnight. Delicious with homemade, grilled hamburgers.

GRILLED SEAFOOD SALAD NICOISE
--DRESSING:--
3 tbsp. red wine vinegar
1 tbsp. Dijon style mustard
1 tsp. anchovy paste
1/2 tsp. dried thyme, crumbled
1/4 tsp. sugar
1/3 c. olive oil
--MAIN INGREDIENTS:--
1 lb. 1" thick tuna steak, cut into 6 pieces
1 lg. yellow squash, cut into 1/4" thick slices
9 jumbo shrimp, shelled & halved lengthwise
12 lg. sea scallops
1 lb. green beans, cut into 2" lengths
Red leaf lettuce for lining plates
1 red bell pepper, roasted (or parboil), cut into 2" pieces
1 pt. red or yellow cherry tomatoes, quartered
1 c. Nicoise olives
Make the dressing. Whisk together dressing ingredients, adding olive oil last. Whisk until emulsified. Reserve 2 tablespoons of dressing, arrange tuna and squash slices on a baking sheet and brush with the 2 tablespoons of dressing. In a bowl toss shrimp and scallops with 2 tablespoons of the remaining dressing. Let mixtures stand for 15 minutes. In kettle of boiling water, cook beans and peppers approximately 15 minutes until crisp tender. Cool and toss with 3 tablespoons of dressing. On the grill, cook tuna 2 1/2 minutes each side, shrimp 4 minutes each side, scallops 6 minutes each side. Line 6 plates with red leaf lettuce, arrange ingredients (halving seafood ingredients) and drizzle remaining dressing.

FRESH PICANTE SALAD - SAUCE
1 lg. onion
1 med. green bell pepper
1 lg. tomato
1 lg. cucumber
1 lg. lemon
1 sm. garlic clove
1 to 2 hot chili peppers (Jalapeno, Habanero..)
1/2 bunch of fresh coriander (cilantro)
3 tbsp. sugar
1 tsp. salt
1 pinch of white pepper
Mix lemon juice, sugar, salt, white pepper and minced hot pepper. Chop onion and garlic very fine. Marinade in mixture for 10 minutes while chopping rest of ingredients. Chop tomato, green pepper, cucumber and cilantro. For more color and fresher lemon flavor, mince the white spongy part of the peel. Add everything to the onion and garlic. Mix the salad. Adjust the spices to taste. Refrigerate overnight before serving with corn chips. Garnish with more cilantro for presentation. SERVING SUGGESTIONS: Top any grilled meat with 3 tablespoons of sauce. Add 2 to 3 tablespoons to favorite omelette. Add 1 pound boiled or sauteed shrimp to sauce. Could substitute imitation crabmeat, scallops, cubed conch or fish. Whole kernel corn, cubed zucchini, squash or jicama can be added to sauce and then served as a side salad. Remember to drain some of the juice before serving.

VEGETABLE SALAD KABOBS
1/2 c. olive oil
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. freshly ground pepper
18 pearl onions
6 frozen half ears corn on the cob
2 sm. zucchini, cut into 1" chunks
1 lg. green pepper, cut into 12 squares
6 (12") metal skewers
1/4 c. white wine vinegar
2 tsp. Dijon mustard
1/2 tsp. tarragon leaves
In 13"x9" pan, combine oil, vinegar, lemon juice, mustard, salt, tarragon leaves and ground pepper; set aside. Cook corn according to package directions; cool slightly. With sharp knife, cut each ear in half. Add corn and remaining vegetables to dressing. Cover and refrigerate 3 to 4 hours or overnight, turning several times to blend flavor. Thread vegetables alternately and grill for 10 to 15 minutes.