SALADS - The Pick of the Crop

CABBAGE-BACON SLAW
Colorful and flavorful, a variety of vegetables blend with the flavor of bacon to make a coleslaw with more than ordinary appeal.

1/2 small head cabbage, shredded (3 cups)
2 stalks celery, thinly sliced
1 small cucumber, pared, seeded, finely chopped
1/2 green pepper, diced
2 green onions, sliced, including tops
1/4 cup minced fresh parsley
8 strips bacon, fried crisp, crumbled
1/4 cup each mayonnaise and sour cream
2 T lemon juice
1/2 to 1 t salt
1/4 to 1/2 tsp black pepper
Dash paprika

Cabbage should be very thinly sliced or shredded. Place into large mixing bowl. Add celery, cucumber, green pepper and green onions. Sprinkle with half the parsley. Fold in the bacon. In separate bowl, mix mayonnaise, sour cream, lemon juice, salt, black pepper and dash of paprika. Fold into slaw mixture. Taste and add more salt and pepper, if desired. sprinkle with remaining parsley. Serve immediately.*
*(TIPS: If you wish to prepare the slaw in advance, mix vegetables but do not add dressing until just before serving. Drain any juices that may have accumulated before folding dressing into slaw.

GOOD SERVED WITH: Barbecued or roasted sausages or pork chops.
(preparation time 15 minutes)
(serves 4)

CARROT SLAW

6 C (2 lbs) julienne or grated carrots
1 C raisins
2/3 C mayonnaise or a combination of mayonnaise and sour cream or yogurt
1 T white wine vinegar
1-1/2 t salt
2 t sugar
Freshly ground pepper

Combine carrots and raisins. Mix together the remaining ingredients and toss with the carrots and raisins. Correct seasonings and refrigerate several hours before serving. Makes 6 cups. (Add toasted sesame seeds or pine nuts before serving, if desired. If you wish, add diced peppers, celery, onions or other vegetables.

CHERIE'S POTATO SALAD

8 - 10 Idaho Potatoes: baked, cooled, pared and cut into bite-size chunks
3 large hard-cooked Eggs, chopped
1/2 Cup chopped onions
1/4 Cup candied dill or sweet Pickles, chopped
1 Cup Hellmann's Mayonnaise
2/3 Cup Miracle Whip Salad Dressing
1/3 Cup Marzetti's Slaw Dressing
1/2 Tb prepared Mustard
1/2 Tb Apple Cider Vinegar
1/2 tsp Celery Seed
1/2 tsp Salt
In a large mixing bowl, combine mayonnaise, salad dressing, slaw dressing, mustard, vinegar, celery seed and salt. Mix well. Add onion and pickles and eggs. Add enough chunks of potatoes to get the consistency you like. Top with additional slices of hard-cooked eggs or (my special touch) devilled eggs and sprinkle with paprika for color.

Submitted by Cherylene's Hearth and Home

LANI'S POTATO SALAD

5lbs potatoes, peeled & cubed
half dozen boiled eggs
small jar red pimento
half a small jar of dill relish
1 tsp celery seed
salt & pepper to taste
1 sm onion, diced
mayo (or my choice miracle whip)enough to make it creamy
mustard til the color is right (hahahaha)

Boil potatoes 'til soft enough for mashed potatoes, add all ingredients, (save 2 eggs for garnish) and stir with wire whisk til blended, garnish w/sliced boiled eggs, paprika & love :}(P)

This recipe sent by my son's girlfriend, Lani. It is quite unique and delicious. I never heard of mashed potato salad!

CHILLED POTATO SALAD WITH SWEET PICKLES AND ONIONS

4 C cubed sweet potato (about 4 large potatoes)
1 C sour cream
2 T chopped fresh parsley
1 T fresh lemon juice
1 t sugar
1/2 t celery seed
1/8 t dill
1/4 t paprika
1/4 t ground white pepper, or to taste
1/2 t salt, or to taste
1/2 C chopped celery
1/2 C chopped sweet pickles
3/4 C sweet onion (Vidalia, Bermuda, Spanish Red)
Crisp salad greens, rinsed and dried

In a large pot of boiling water, cook the cubed sweet potatoes until they are tender but still offer some resistance when pierced with a fork, about 8-10 minutes. Set aside to cool. In a small bowl, combine the sour cream, parsley, lemon juice, sugar, celery seed, dill, paprika, pepper and salt, and mix to combine. Combine sweet potatoes, celery pickles and onion. Add all but t T of the sour cream dressing to the potato mixture and mix well. Cover and refrigerate overnight or at least until thoroughly chilled. Turn chilled salad out onto a bed of greens, spoon the reserved dressing over the top, and serve. (4-6 servings)

From "Dori Sanders' Country Cooking"

BROCCOLI AND RAISIN SALAD

Bunch of broccoli - cleaned and cut in small pieces
1/2 C raisins
3T sunflower seeds
4 scallions (can use chopped onion)
8 slices bacon - cooked and crumbled

Mix and pour over the above:
1/2 C (or less) sugar
1 C mayonnaise
2 t vinegar

Has to set, and can be made a day ahead.

KELLY'S DAD'S COLESLAW

(This is an awesome recipe for coleslaw, for those of you who know, this is like Kentucky Fried Chicken's old GREAT coleslaw!!)

1 large Cabbage (shredded)
2-3 Green Onions (chopped)
2-3 Carrots (shredded)
1/2 cup Vinegar
3/4 cup Sugar
2/3 cup Oil
1 tsp Dry Mustard
1 tsp Salt
Dash of Pepper

Combine vinegar, sugar and oil in a medium saucepan and heat until boiling and sugar has dissolved. Mix in dry mustard, salt and pepper. Pour over vegetables and refrigerate. This is better the next day.

Tommy's Room
Thank you Kelly

BRONCO BEEF SALAD

12 small mushrooms
1 - 1-1/2 lbs cooked roast beef or steak, sliced into strips
12 cherry tomatoes, halved
1 (14-oz) can artichoke hearts, drained and halved
1 head iceberg lettuce, sliced
2 T minced fresh parsley
3 T blue cheese, crumbled

Marinade:

1/2 C virgin olive oil
1/4 C red wine vinegar
2 t Dijon mustard
1 clove garlic, crushed
1 t salt
Freshly ground black pepper to taste
1/2 t sugar

In lidded jar, combine marinade ingredients and shake well. In medium bowl, combine mushrooms, beef, tomatoes and artichokes; pour marinade over beef mixture and refrigerate overnight.

To serve, arrange beef mixture with marinade on bed of lettuce on individual plates or in salad bowl. Sprinkle with parsley and blue cheese. YIELD: 4-5 servings

THREE BEAN SALAD

1 can (16 ounces) green beans, drained
1 can (16 ounces) wax beans , drained
1 can (16 ounces) kidney beans, rinsed and drained
1/4 cup slivered green pepper
8 green onions, sliced
3/4 C sugar
1/2 C cider vinegar
1/4 C vegetable oil
1/2 t salt

In a large bowl, combine all of the beans, green pepper and onions. In a small bowl, combine remaining ingredients; stir until the sugar dissolves. Pour over bean mixture. Cover and refrigerate overnight, stirring several times.

YIELD: 10-12 servings

NOTE: Trade or add Garbanzo beans (16 ounces) rinsed and drained.

ITALIAN PASTA & VEGETABLE SALAD

8 oz uncooked rotelle or spiral pasta
1-1/2 C broccoli florets, cooked to taste
1/2 C cubed cheddar or Mozzarella Cheese
1/2 C halved cherry tomatoes
1/2 C chopped red bell pepper
1/3 C sliced, pitted ripe olives (optional)
1 C Italian Dressing

Cook pasta according to package directions; drain and rinse with cold water until cooled. In large bowl, combine remaining ingredients except Italian dressing. Add dressing; toss well. Serve chilled or at room temperature.

NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Italian dressing before serving.

YIELD: 8 servings

SHELL-MACARONI SALAD

4 oz pasta (medium shells)
1/2 small bunch broccoli
1/2 pint cherry or grape tomatoes, each cut in half
1/4 C finely chopped red or yellow onion
3 T red wine vinegar
2 T olive or salad oil
1/2 t salt
1/4 t pepper

Prepare pasta conventionally as package directs; drain, and chill.

Meanwhile, cut broccoli into small florets; cut stems into 1/2-inch chunks. In 1-quart casserole, cook broccoli and 2 T water, covered, on High 4 to 5 minutes until tender-crisp, stirring once halfway through cooking. Drain.

In bowl, combine pasta, broccoli, and remaining ingredients. Serve immediately or refrigerate to serve later.

YIELD: 4 servings

HINT: Make a meal by adding bite-sized morsels of cooked chicken, ham, roast beef, salami, and/or cheese. It's good, too, with canned tuna or salmon.

INDIVIDUAL TACO SALADS

3 C (12 oz) elbow macaroni, uncooked
1 lb lean ground beef
1 C chunky picante salsa
1 C (8 oz jar) taco sauce
1/2 head iceberg lettuce, shredded (about 6 cups)
1-1/2 C (6 oz) shredded Cheddar cheese
Tortilla chips
Sour Cream (optional)

Cook pasta according to package directions; drain.

Meanwhile, in medium saucepan, brown meat; drain. Stir in salsa and taco sauce; blend well. Simmer 5 minutes. Divide lettuce evenly among6 plates; layer about 1 cup hot pasta and 1/2 cup meat mixture over each serving. Sprinkle with Cheddar cheese; garnish with chips. Top with additional taco sauce; dollop with sour cream, if desired. Serve immediately.

YIELD: 6 servings

HINT: Chopped tomatoes, green onions are a nice addition.

CUCUMBER SALAD WITH WALNUTS

2 medium-sized cucumbers
1 cup plain yogurt
1 small yellow onion, peeled and finely chopped
1/4 C chopped walnuts
1 lb snipped dill
1/4 t salt
1/4 t black pepper

Peel cucumbers and split them in half lengthwise. Scoop out seeds with a spoon. Cut each half crosswise into 1/4-inch slices. Combine remaining ingredients, pour over cucumbers and toss. Serve chilled.

YIELD: 4 servings

SAUERKRAUT SALAD

1 can sauerkraut
1 can beansprouts (same size)
1/2 C salad oil
1 (scant) C vinegar
1 large onion, chopped
1 red or green pepper, seeded and chopped
1 C chopped celery
1-1/2 C sugar

Drain kraut and sprouts. Mix all ingredients. Chill.

NOTE: Pimento may be added in lieu of celery.

BLT MACARONI SALAD

1/2 C mayonnaise
3 T chili sauce
2 T lemon juice
1 t sugar
3 C cooked elbow macaroni
1/2 C chopped seeded tomato
2 T chopped green onions
3 C shredded lettuce
4 bacon strips, cooked and crumbled

In a large bowl, combine the first four ingredients; mix well. Add the macaroni, tomato and onions; toss to coat. Cover and refrigerate. Just before serving add lettuce and bacon; toss to coat.

YIELD: 6 servings

PASTA SALAD

1 bag 3 color pasta (boiled)
1 container grape or cherry tomatoes
1/2 cup frozen peas
1/2 cup cauliflower
1/2 cup brocolli pieces
1/2 cup carrots, sliced or shredded
1 small can chopped or sliced black olives
3 to 4 oz. pepperoni (sliced)
Italian Dressing (1/2 to 1 1/2 cup...add to taste...I make mine a little wet, because it soaks into the pasta)
dash salt
pepper

Mix ingredients,refrigerate several hours and serve cold. It's a very nice summer salad.

SOUR CREAM CUCUMBER SALAD

3 medium cucumbers, peeled and thinly sliced
1/2 t salt
1/2 c finely chopped green onion
1 T white vinegar
Dash white pepper
1/4 c light sour cream

Sprinkle the cucumbers with salt. Let stand 15 minutes. Drain liquid. Add the onions, vinegar and pepper. Just before serving, stir in the sour cream. Yield: 6 servings.

BONNIE'S VEGGIE SALAD

Finely diced,
Salami
Turkey
Lettuce
Tomato
Red Onion
Cucumber
Cheddar Cheese
Ken's Caesar Light Dressing

Put all ingredients in salad bowl. Add dressing.

HINT: You can also add celery for extra crunch.