Archive for the ‘SALADS’ Category
Carrot Salad
This recipe comes from a friend and not only is this easy, it is an excellent salad! I did not have the apple available so I just omitted that, not a show stopper, still an excellent salad!
Equipment
- Mandoline
Ingredients
For the Salad
- 285 grams fresh carrots, julienned or shredded, (10 oz)
- 1 Granny Smith apple, peeled, cored, chopped, soaked for a few minutes in orange juice or 1 cup water + 1 tablespoon lemon juice, then drained
- ½ cup raisins, soaked in warm water for a few minutes then drained.
- ¼ cup dried cranberries
For the Dressing
- ½ cup mayo
- 1 tablespoon sugar
Instructions
- I used a mandoline to julienne the carrots.
- Add the Dressing ingredients to a large mixing bowl and mix together.
- Add the prepared Salad ingredients to the mixing bowl.
- Mix gently with the dressing. Cover and place in the fridge for 1-2 hours to chill before serving.
- Serve as a side dish, enjoy.
Andy's Holiday Coleslaw
This recipe comes from a friend, and Chef, and is an excellent slaw! I made this on 8 Apr 2022 and the only items not used was the apple and walnuts, this was very well liked by the family, highly recommended.
Equipment
- Box Shredder
Ingredients
For the Slaw
- 1 head green cabbage, about (400-450 g / 14-16 oz)
- ⅓-½ carrot, dependonding on how large it is
- 1 medium apple, cored, peeled, and diced
- ½ cup dried cranberries
- ½ cup walnuts, chopped
For the Dressing
- ¾ cup mayo
- 3 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon celery seed
- ½ teaspoon ground ginger
Instructions
- Prep the carrot by shredding in on a box shredder, then quarter and core the cabbage, cut into about ½ inch slices, then chop those. Place in a mixing bowl.
- To the mixing bowl, then add the celery seed, apple, cranberries, and walnuts. (I used the variant for the celery and added diced celery, also omitted the apple and walnuts.)
- Mix everything together.
- In a measuring cup, add all the Dressing ingredients, mix together.
- Add the dressing to the vegetables and mix together. Cover and plae in the fridge until serving. Serve as a side with any main dish. Enjoy.
Notes
Variant: 1. Half a stalk of celery, finely diced, is a great substitution for the celery seed.
Tuna & Pickle Salad
I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list.
Ingredients
- 2 cups hot cooked rice
- ⅓ cup mayo
- ¼ teaspoon black pepper
- ⅓ cup sweet pickle, coarsely chopped
- 1 can tuna, drained, (about 6 oz / 170 g)
- 1 tablespoon lemon juice
For Serving - pick and choose what you want
- salad greens
- whole tomatoes
- pimento strips
- hard boiled eggs, sliced or wedges
Instructions
- In a mixing bowl, add the hot cooked rice, mayo, black pepper, and pickle. Mix together. Let cool to room temp.
- Mix in drained tuna and lemon juice, place in the fridge for 1-2 hours.
- Serve over salad greens or in tomatoes, garnish with pimento strips or hard boiled egg slices or wedges. Enjoy.
Pineapple Pecan Salad
I got this recipe from my Mom, Joann, and she clipped it from a magazine 10-20 years ago, and it does sound good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Sheet
Ingredients
- 2 cups hot cooked rice
- ¼ cup creamy French dressing, Shortcut
- 1 can pineapple tidbits, drained, (20 oz / 1 lb 4 oz / 566 g)
- ⅓ cup pecans, chopped
- salad greens, as desired
- maraschino cherries, red or green, for garnish, as desired
Instructions
- In a mixing bowl, add the hot cooked rice, French dressing, and pineapple. Mix together. Cool to room temp then place in the fridge to chill for 1-2 hours.
- Preheat your oven to 180° C (350° F), spread out the chopped pecans. Toast in the oven for 8-10 minutes. Let pecans cool.
- When ready to serve, stir in the pecans.
- Serve on salad greens and top with a maraschino cherry for garnish, enjoy.
Notes
Shortcut: Creamy French Dressing.
Buffet Layered Salad
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- 1 cup Base Option
- ¼ cup Parmesan cheese, grated
- 1 tablespoon onion, grated
- 6 cups salad greens, torn
- Vegetable Option
- 2 cups fresh mushrooms, sliced
- 2 medium tomatoes, diced
- ½ cup spring onion, sliced
- Garnish Option
OPTIONS
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of chicken soup, Shortcut
Base - Use 1 Item
- sour cream, Shortcut
- plain yogurt
- mayo
Vegetable - Use 1 Item
- 2 medium carrots, thinly sliced
- 2 medium zucchini, thinly sliced
- 2 medium cucumbers, thinly sliced
Garnish - Use 1 Item
- pitted black olives, sliced
- fresh parsley, chopped
- hard boiled egg, sliced, Shortcut
Instructions
- To make the dressing, add the Soup and Base Options, cheese, and onion to a medium mixing bowl. Mix together then set aside.
- In a 4 quart glass salad bowl, make layers starting from the bottom in this order; salad greens, Vegetable Option, mushrooms, then tomatoes.
- Spoon the dressing on top of the tomatoes, spreading out to within 1-2 inches of the edge, so the tomatoes make a border around the dressing. Cover and place in the fridge for at least 4 hours.
- When ready to serve, sprinkle top of salad with spring onion and Garnish Option. Serve and enjoy.
Fruited Salad Mold
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Jello Mold (7 cup)
Ingredients
- Fruit Option
- 2 tablespoons sugar
- 2 envelopes unflavored gelatin
- 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
- 1 container cottage cheese, small curd, (8 oz / 226 g), Shortcut
- Dairy Option
- ½ cup Addition Option
OPTIONS
Fruit - Use 1 Item
- 1 can crushed pineapple, (20 oz / 567 g)
- 2 packages frozen raspberries, thawed, (10 oz / 283 g each)
- 1 can sliced peaches, (16 oz / 453 g)
- 1 can sliced pears, (16 oz / 453 g)
Dairy - Use 1 Item
- 1 cup heavy whipping cream, whipped
- 1½ cups sour cream, Shortcut
- 1 carton frozen whipped topping, thawed, (8 oz / 226 g)
Addition - Use 1 Item
- walnuts, chopped
- celery, sliced
- apple, chopped
- carrot, shredded
Instructions
- Drain the Fruit Option and reserved the liquid. Add liquid to a measuring cup, if there is less than 1 cup of liquid add water to make 1 cup. If there is more than 1 cup liquid, pour off excess until there is just 1 cup.
- Pour fruit liquid into a 1 quart saucepan, and stir in sugar.
- Sprinkle the gelatin into the pan and let stand 5 minutes.
- Place saucepan on low heat, heat until gelatin is dissolved, stirring constantly.
- Pour gelatin mixture into a large mixing bowl.
- Stir in the Fruit Option and soup. Place bowl in the fridge for 1 - 1½ hours until almost set.
- Fold in the cottage cheese, Dairy and Addition Options.
- Pour into a 7 cup jello mold and place in the fridge for at least 4 hours, with overnight preferred.
- Unmold onto a serving plate.
- Serve as a side dish with any main dish. Enjoy.
Notes
Shortcuts: Condensed Cream of Celery Soup, Cottage Cheese, Sour Cream.
Creamy Coleslaw
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup mayo
- ¼ cup vinegar
- ½ teaspoon Seasoning Option
- 8 cups cabbage, shredded
- Vegetable Option
- ¼ cup onion, finely diced
OPTIONS
Soup - Use 1 Item
- condensed cream of celery, Shortcut
- condensed cream of chicken, Shortcut
- condensed cream of onion soup
Seasoning - Use 1 Item
- caraway seed
- dried tarragon leaves, crushed
- celery seed
Vegetable - Use 1 Item
- ½ cup green bell pepper, diced
- ½ cup carrot, shredded
- 2 tablespoons pimento, chopped
Instructions
- In a large mixing bowl, add the Soup Option, mayo, vinegar, and Seasoning Option. Stir together until smooth.
- Add remaining ingredients and toss gently to mix. Cover and place in the fridge for at least 4 hours.
- Serve with any main dish, enjoy.
Notes
Marinated Bean Relish
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ¼ cup cider vinegar
- 1 can Beans Option, (15-16 oz / 425-453)
- 1 medium cucumber, peeled and sliced
- 1 small onion, sliced
- ½ cup Vegetable 1 Option
- Vegetable 2 Option
OPTIONS
Soup - Use 1 Item
condensed Spanish-style vegetable soup- condensed tomato soup, Shortcut
- condensed vegetarian vegetable soup
Beans - Use 1 Item
- chickpeas, (1½ - 2 cups fresh cooked), Shortcut
- lima beans
- kidney beans, (1½ - 2 cups fresh cooked), Shortcut
Vegetable 1 - Use 1 Item
- green bell pepper, cut into strips
- carrots, julienned
- celery, sliced
Vegetable 2 - Use 1 Item
- 1 medium tomato, diced
- 1 cup cut green beans, cooked, drained
- 1 cup whole kernel corn, canned or fresh cooked, drained
Instructions
- In a medium size mixing bowl, add the Soup Option and vinegar, mix together until combined.
- Add remaining ingredients and toss to coat everything well. Cover and place in the fridge for at least 4 hours.
- Serve as a side with any main dish. Enjoy.
Notes
Crunchy Cucumber Salad
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ½ cup Base Option
- Vegetable 1 Option
- Vegetable 2 Option
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh parsley, chopped
- 4 cups fresh cucumbers, thinly sliced
- lettuce leaves
OPTIONS
Soup - Use 1 Item
- condensed cream of celery soup, Shortcut
- condensed cream of chicken soup, Shortcut
- condensed cream of onion soup
Base - Use 1 Item
- sour cream
- plain yogurt
- mayo
Vegetable 1 - Use 1 Item
- 1 cup celery, sliced
- 2 cups red bell pepper, cut into strips
- 2 cups carrot, shredded
Vegetable 2 - Use 1 Item
- 1 cup red onion, sliced
- ¼ cup onion, finely diced
- ¼ cup spring onion, sliced
Instructions
- In a large mixing bowl, add the Soup, Base, Vegetable 1, and Vegetable 2 Options, vinegar, and parsley. Mix together.
- Add the cucumbers and mix together. Cover and place in the fridge for at least 4 hours.
- When ready to serve, line salad bowls with lettuce leaves, spoon salad onto the lettuce, serve and enjoy.
Notes
Blue Ribbon Carrot Salad
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Notes section.
Ingredients
- 900 grams carrots, (2 lb)
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- ¼ cup sugar
- ½ cup vinegar
- ¼ cup vegetable oil
- 1 teaspoon Seasoning Option
- 1 teaspoon Worcestershire sauce
- Vegetable 1 Option
- Vegetable 2 Option
OPTIONS
Seasoning - Use 1 Item
- prepared yellow mustard
- dry mustard
- prepared horseradish
- chili powder
Vegetable 1 - Use 1 Item
- 1 cup celery, sliced
- 1 medium onion, sliced
- ½ cup red radishes, sliced
- ½ cup spring onion, sliced
Vegetable 2 - Use 1 Item
- 1 cup fresh snow pea pods, sliced in half crosswise, cooked, drained
- 1 green bell pepper, cut into strips
- 1 cup cut green beans, fresh or frozen, cooked, drained
- 1 medium cucumber, sliced in half lengthwise, then sliced
Instructions
- Cut the carrots into 2 inch long pieces and cut each piece into ¼ inch sticks.
- In a 4 quart saucepan, add about 2 inches of water and place on medium heat and bring to a boil. Add the carrots and cook until tender. Drain and let cool a little.
- In a large mixing bowl, add the soup, sugar, vinegar, oil, Seasoning Option, and Worcestershire sauce. Mix together.
- Add the carrots, Vegetable 1 and Vegetable 2 Options, toss to coat the vegetables. Cover and place in the fridge for at least 4 hours.
- Serve as a side dish with any main dish. Enjoy.
Notes
Shortcut: Condensed Tomato Soup.
