Salad and Salad Dressing Recipes

• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons buttermilk
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 1 head green cabbage, finely shredded
• 2 large carrots, grated

Whisk together the mayonnaise, brown sugar, vinegar, buttermilk, salt and pepper in a large bowl. Add the cabbage and carrots and toss to combine. Cover and chill until serving time. Use coleslaw to top chile dogs. Serve with additional condiments, like mustard, chopped onions and pickle relish.

From "Memorial Day Dishes You Can Make Ahead of Time" - The Early Show - CBS News - May 2010

Recipe contributed by Toni Layton, from Christine Hermangilde (10/02/03)

Dressing:

• 3/4 cup oil
• 1/2 cup vinegar
• 1/2 cup sugar
• 2 pkgs. seasoning (Good Seasons???)
• Mix together and refrigerate

Salad:

• 1 pkg. cabbage (shredded)
• 1-2 bunches green onions, chopped
• 2 pkgs. ramen oriental noodles
• 1 pkg. slivered almonds (roasted)
• 1 pkg. sunflower seeds
• Mix just all of above with dressing just before serving

• Romaine lettuce
• Fresh grated Parmesan
• Caesar Salad Dressing (recipe follows)
• Caesar Salad Croutons (recipe follows)

Wash and dry lettuce. In a large salad bowl combine lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well.

Caesar Salad Dressing

• 6 cloves garlic, mashed and minced
• 1 tablespoon Dijon mustard
• 1 tablespoon Vinegar
• 2 tablespoons mayonnaise
• ½ cup olive oil
• Salt
• Pepper
• Lemon juice
• Minced anchovy fillets (optional)

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier taste.

Caesar Salad Croutons

• 1 baguette
• 3 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon pepper

Cut baguette into cubes. Melt butter in skillet and season with garlic powder, paprika and pepper. Add bread cubes and saute just until bread cubes begin to brown. Set aside to cool.

Recipe Courtesy of Cathy Lowe - FoodNetwork.com Recipes

© 2011 Television Food Network G.P. All rights Reserved

Recipe contributed by Cousin Toni Layton, Murrieta, California

Grate young tender carrots and mix with chopped nuts (pecans; walnuts, etc.). Mix with mayo (not too much), pinch of sugar, salt and pepper.

MY VARIATION: Mix grated carrots with 1 small can of crushed pineapple (drained); add chopped pecans, handful of golden raisins, mayonnaise. Delicious - this was a favorite of mom's (Stella)!

This salad is quite rich, so you may prefer to serve a natural yogurt to go with it in preference to mayonnaise.

• 8 oz. (½ lb.) boneless chicken breasts, skin removed
• 1/8 cup wholemeal flour
• 3 Tbsp. olive oil
• 8 oz. (½ lb.) asparagus spears, cooked and cut into 1-inch pieces.
• grated rind of 1 large orange and the flesh cut into segments
• 1/3 cup roasted cashew nuts
• Seasoning
• Raw spinach or lettuce, to serve

1. Beat the chicken breasts flat, then cut into thin strips. Toss the strips in the flour until evenly coated.
2. Heat the oil in a frying pan; add the chicken and cook for 8-10 minutes until it is cooked through. Remove from the pan; drain on kitchen paper towels and set aside to cool.
3. Reserve the asparagus tips for garnish. Combine the cooked chicken with the cut asparagus pieces, orange rind and orange segments, cashew nuts and seasoning. Chill.
4. Serve the salad on a bed of raw spinach or lettuce. Garnish with the asparagus tips.

Contributed by Morris & Sets Ito, Honolulu, Hawaii

• 1 teaspoon salt
• 3-3/4 Tablespoons Sugar
• 3/4 teaspoon black pepper
• 5 Tablespoons Vinegar
• 2 teaspoons sesame oil
• 1/2 cup Salad oil

Mix above ingredients the night before in a jar. Shake often.

• 1 lb. chicken breast (fry or grill and shred)
• 3 stalks celery
• 1 can slivered almonds
• 1/2 bunch Watercress tops (dip in hot water to clean)
• 1 large head lettuce

Prepare lettuce by tearing in large pieces. Slice celery stalks, and cut watercress tops. Mix and pour dressing over just before serving. Add chicken meat and almonds and toss.

From Grandma's Kitchen Secrets. This version adds Grandma's special added touches.

INGREDIENTS:

• 2 oz. whipping cream
• 2 oz. mayonnaise
• 1 tablespoon sugar
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 2 medium red-skinned apples
• 1/2 cup chopped pecans
• 1/2 cup sliced celery
• 6 large leaves Romaine lettuce

For salad dressing, combine whipping cream, mayonnaise, sugar, lemon juice and salt in a small bowl and mix well.

For salad, wash, then core and chop the unpeeled apples. Combine apples, pecans and celery in a large bowl and mix well. Add salad dressing to apples,pecans and celery and toss to combine.

Take 6 individual serving plates and place a lettuce leaf on each one. Top with equal portions of salad. Serve immediately.

Variations: Take 150 ml(1/4pt) mayonnaise and add the following for salad dressing options:

• 2 Tbsp, chopped cucumber and 1 tsp. chopped fresh dill
• 2 Tbsp. fresh lemon juice and 1/2 tsp. grated lemon rind
• 4 coarsely chopped spring onions, 1 tsp. grated fresh ginger and 1 Tbsp. soy sauce

This Russian Dressing can be used in shellfish salads or in chicken sandwiches instead of butter or mayonnaise. Everything must be chilled thoroughly.

RUSSIAN DRESSING:

• 1 cup mayonnaise
• 2/3 cup chili sauce
• 1/2 cup finely chopped green onion
• 1/4 chopped green bell pepper
• 2 tablespoons lemon juice
• 2 tablespoons prepared horseradish
• 1/4 teaspoon salt

FOR SALAD:

• 2 cups crisp iceberg lettuce in bitesize pieces
• 2 cups crisp romaine in bitesize pieces
• 2 cups chicory in bitesize pieces (can use curly endive)
• 2 medium tomatoes, cut in eighths
• 2 medium avocados, peeled and sliced
• 3 cups slivered cooked chicken, chilled
• 6 crisp-cooked bacon slices, cut in 1/2-inch pieces
• 1 hard cooked egg
• 2 tablespoons snipped chives
• Watercress

1. Make Russian Dressing: In small bowl, combine mayonnaise, chili sauce, green onion, green bell pepper, lemon juice, horseradish, and salt; mix well. Refrigerate, covered, to blend flavors - 2 hours.
2. Just before serving, assemble salad: Place iceberg, romaine and chicory in salad bowl. Arrange tomatoes and avocado slices around edge of bowl. Mound chicken in center, and sprinkle with bacon. Chop egg white and egg yolk separately; sprinkle decoratively, along with chives, over top of salad. Garnish with watercress.

To serve: At the table, pour half the dressing over salad; toss well. Pass rest of dressing. Makes 8 to 10 servings.

Recipe courtesy Family Circle Magazine

• 3 large cucumbers, thinly sliced
• 2 teaspoons salt
• 3 tablespoons fresh lemon juice
• 1 tablespoon vegetable oil (kosher for Passover)
• 1 tablespoon sugar
• 2 tablespoons chopped fresh dill
• 1/2 cup thinly sliced red onion

Toss cucumber with salt in large bowl. Cover with plate that rests directly on cucumbers; weight down with 1-pound can. Let stand 1 to 2 hours. Drain in colander; rinse well.

Combine lemon juice, oil, sugar, and dill in serving bowl. Mix in onion and cucumber. Refrigerate overnight. Serve cold or at room temperature.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

The slaw should be chilled at least 4 hours before serving. Ginger can be sliced thinly and chopped in a mini-chopper.

• 1 cabbage (tough outer leaves removed), cored and slivered
• 1 large carrot, grated
• ½ cup mayonnaise
• ½ cup low-fat sour cream
• 2 tablespoons Dijon mustard
• 1 tablespoon minced fresh ginger
• Salt and freshly ground black pepper, to taste
• 3 tablespoons chopped parsley

Combine the cabbage and carrot in a large bowl. In another bowl, combine all the remaining ingredients except the parsley, then toss well with the cabbage mixture. Cover and chill for at least 4 hours. Fold in the parsley just before serving.

Serves 8. Per serving: 180 calories, 10g carbohydrate, 2g protein, 14g fat, 10mg cholesterol. Printed from Parade Magazine.

This recipe contributed by Toni Coffer, Ft. Lauderdale, Florida

Green Onion Slaw:

• 2 cups thinly sliced green cabbage
• 1 cup thinly sliced red cabbage
• ½ cup thinly sliced fennel
• ¼ cup chopped green onions (green parts only)
• ½ cup Green Mayonnaise
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper

Mix the green and red cabbage, fennel and green onions in a large bowl. Add the mayonnaise, salt and pepper and toss to coat. Cover and refrigerate at least 30 minutes or up to 3 hours before serving. Makes 4 cups

Green Onion Mayonnaise:

• 1 large egg
• ¼ cup chopped green onions (green parts only)
• 1 Tbsp. rice wine vinegar
• 1 tsp. Dijon mustard
• ¼ tsp. salt
• ¼ tsp. freshly ground black pepper
• 1 cup vegetable oil

Combine the egg, green onions, vinegar, mustard and pepper in a food processor or blender and process for 30 seconds. With the machine running, add the oil in a thin, steady stream and process until the mayonnaise becomes smooth and thick. Transfer to an airtight container and refrigerate until ready to use. (The mayonnaise will keep refrigerated for up to 1 day.) Makes 1 cup

This recipe adapted by Toni from a variety of recipes, including one originally copied from Martha Stewart and others from Food Network Show.....adjusting as I went along........

Roast 2 ears of corn - spread olive oil all over and grill until roasted. Remove kernals from corn cobs and place in a bowl.

Next add the following ingredients:

• 3 mangos, diced
• 1/2 red onion, diced
• handful of chopped cilantro
• 1 Tablespoon finely minced garlic
• 2 or 3 roasted red peppers, diced (buy from deli section of supermarket)
• 1 - 2 Tablespoons red chile flakes
• 2 cans black beans, rinsed and drained
• 1 large avocado, diced
• dash of sugar, salt & pepper to taste, and olive oil (about 2 Tablespoons)
• Juice of 1 lime, 1 lemon, and 1 orange

Mix all ingredients and let flavors develop at least 15 minutes. This is an excellent salad, served over romaine pieces; or as a side dish salsa for grilled chicken, fish or steak.

Delicioso!!

Recipe contributed by Stella Aguilar, Tularosa, New Mexico

• 3 cups assorted salad greens
• 2 navel oranges, peeled and separated
• ½ cup sliced celery
• 2 tablespoons chopped green onions
• ¼ cup toasted slivered almonds

Dressing: ¼ cup Splenda; ¼ cup cider vinegar, 2 tablespoons vegetable oil. Mix and pour over salad fixings.

This recipe copied from an English magazine a while back

• 4 conference pears, peeled, halved and cored
• 2 tablespoons vegetable oil
• Sea salt and ground black pepper
• 4 sprigs thyme
• 175 ml. (6 oz.) extra-virgin-olive oil
• 45 ml. (1-½ oz.) organic cider vinegar
• ½ tsp. Tabasco sauce
• ½ tsp. Worcestershire sauce
• 115 g. (4 oz.) roquefort cheese, crumbled
• Handful flat-leaf parsley leaves, roughly chopped
• 1 tablespoon snipped chives
• Head of Belgian chicory, leaves separated and halved

1. Toss the pear halves in vegetable oil, season with a little salt and ground black pepper and place cut side down in a roasting tray. Place a thyme sprig on each pear and roast in an oven pre-heated to 200C°/400°F/Gas Mark 6 for 25-30 minutes, until lightly caramelised. Turn the pears once during cooking.
2. In a food processor, combine the olive oil, cider vinegar, Tabasco and Worcestershire sauce. With the machine running, add the cheese little by little until smooth. Season to taste. Stir in the herbs.
3. Cut each pear half into quarters and toss with the chicory leaves and enough cheese dressing to coat. Serve immediately.

Recipe courtesy Laura Calder, Cooking Channel

Dressing:

• 1 teaspoon tarragon vinegar
• ½ teaspoon Dijon mustard
• ½ clove garlic, minced
• ¼ cup/60 ml mild olive oil, or half olive oil and half peanut oil
• Lemon juice, if needed
• Salt and freshly ground pepper

Salad:

• About 10 leaves from a head of Bibb lettuce
• About 6 fresh basil leaves, shredded
• 4 ounces/110 g green beans, blanched in salted water, refreshed and drained
• 6 baby red potatoes, boiled until tender and sliced
• 6 cherry tomatoes, halved
• 3 baby artichoke hearts, cooked and quartered
• 1 very small purple onion, sliced very thinly and separated into rings
• Handful nicoise olives
• 2 hard-cooked eggs, peeled and quartered
• 3 or 4 anchovy fillets
• Fleur de sel and freshly ground pepper

For the dressing: Whisk together the vinegar, mustard and garlic. Whisk in the oil, adding it in a thin stream. Taste, and add some lemon juice if the dressing isn't sharp enough. Season with salt and pepper.

For the salad: Toss the lettuce leaves with a very little bit of the dressing and the shredded basil, and arrange on a platter. Toss the green beans, potatoes, tomatoes and artichoke hearts separately in a bit of dressing, and arrange on the platter. Scatter the onions and olives on top. Arrange the eggs and anchovies on top. Season with fleur de sel and pepper.

© 2012 Cooking Channel, LLC, All Rights Reserved.

Recipe submitted by Denise Hinojos (Margaret Alvarez' granddaughter)

• Fresh Spinach
• Feta Cheese
• Walnuts
• sliced red onion

Opt. fruit: sliced apples; dried cranberries; mandarin oranges; strawberries; etc.

Poppyseed Dressing:

• 1/3 C white sugar
• ½ Cup cider vinegar**
• 1 t salt
• 1 t ground dry mustard
• 1 t grated onion
• 1 C oil
• 1 T poppy seeds

**Can substitute with Raspberry or white vinegar. In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

Contributed by Liz Almeida, Antioch, California

• 1 Pkg. (large) Salad Greens
• 1 Pkg. Feta Cheese (crumbled)
• ½ cup walnuts
• 2 Tbsp. sugar
• 1 can (large) Pear Halves (cubed) (reserve 1 cup pear juice)
• ¼ cup Olive Oil
• 4 Tbsp. white wine vinegar
• 2 tsp. Dijon mustard
• 1 clove garlic (minced

Over medium heat, lightly brown walnuts in 2 Tbsp. sugar; mix greens, feta cheese and pears in large salad bowl.

Dressing: Combine pear juice, olive oil, white wine vinegar, Dijon mustard and garlic in jar (shake well); pour over salad mixture.

• ¼ cup margarine or butter
• ½ teaspoon garlic salt
• 1-½ cups herb-seasoned croutons
• 1 can (8 oz.) cut green beans, drained
• 1 can (8-½ oz.) lima beans, drained
• 1 can (15 oz.) red kidney beans, drained
• 1 cup (4 oz.) thin strips Swiss cheese
• Red onion rings

1. Melt butter or margarine in medium-size frypan over medium heat. Stir in garlic salt. Add croutons. Cook, stirring constantly until croutons are crisp. Remove from heat. Set aside. Place beans and cheese in large mixing bowl. Refrigerate.
2. Just before serving, combine croutons, bean mixture and Vinegar-Oil Dressing, tossing lightly. Garnish with onion rings.

Vinegar-Oil Dressing

• ½ teaspoon salt
• ½ teaspoon basil
• ½ teaspoon dry mustard
• Dash pepper
• 3 tablespoons vinegar
• 1 tablespoon honey
• ¼ cup vegetable oil

Measure all ingredients, except oil, into small mixing bowl. Add oil gradually, beating constantly. Refrigerate.

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