Archive for the ‘Salads – Vegetable’ 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.
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.
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.
Marinated Garden 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.
Ingredients
- 1 can condensed chicken broth, (10½ oz / 298 g)
- ⅓ cup red wine vinegar
- Herb Option
- ¼ teaspoon black pepper
- Vegetable 1 Option
- Vegetable 2 Option
- 1 medium green bell pepper, cut into strips
- 1 medium onion, sliced
OPTIONS
Herb - Use 1 Item
- ½ teaspoon dried basil leaves, crushed
- 2 tablespoons fresh chives, chopped
- ½ teaspoon dried tarragon, crushed
- ½ teaspoon rubbed sage
Vegetable 1 - Use 1 Item
- 3 medium zucchini, thinly sliced
- 2 medium cucumbers, thinly sliced
- 250 grams snow pea pods, (½ lb)
- 250 grams small whole button mushrooms, (½ lb)
Vegetable 2 - Use 1 Item
- 2 medium tomatoes, cut into wedges
- 2 cups carrot, julienned
- 1 can water chestnuts, sliced, drained, (8 oz / 226 g)
- 2 cups cut green beans, cooked, drained
Instructions
- In a large mixing bowl, add the chicken broth, vinegar, Herb Option, and black pepper. Mix together.
- Add the Vegetable 1 and Vegetable 2 Options, bell pepper, and onion. Gently toss. Cover and place in the fridge until serving, at least 4 hours. Stir occasionally while it is refrigerated.
- Serve as a side dish with an main dish. Enjoy.
Layered Vegetable Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This is a make the day before salad. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Notes section.
Equipment
- Large Glass Salad Bowl
Ingredients
- 1 head lettuce, torn into bite size pieces
- ½ cup onion, diced
- ½ cup celery, diced
- 1 can water chestnuts, drained, sliced, (5 oz / 141 g)
- 1 bag frozen peas, unthawed, (10 oz / 284 g)
- 1½ cups mayo,
- 1 tablespoon sugar
- 2 large tomatoes
- 4 hard boiled eggs, chicken or duck, Shortcut
- 6 slices bacon, cooked crisp and quartered
- Cheddar cheese, shredded, as desired
Instructions
- Using a large glass salad bowl, first add the lettuce as the bottom layer and spread it out evenly. The use of the glass bowl is for a visual effect of the layers.
- Mix together the onion and celery, then spread that out as an even layer on top of the lettuce. Add the water chestnuts in a even layer on top of the onion and celery layer.
- Add the peas, still unthawed, in an even layer on top of the water chestnuts. Spread the mayo over the peas in an even layer, then sprinkle the sugar over the mayo. Cover with plastic wrap and place in the fridge overnight.
- The next day, you will need to fry up the bacon until it is crispy, chop into quarters, and let it cool, and you will need to hard boil some eggs, peel, and allow to cool, then slice them.
- Add the tomatoes in an even layer on top of the mayo. Top the tomatoes with the sliced eggs, keeping them about ½ inch away from the edge.
- Add the bacon over the top of the eggs, keeping the bacon about ½ inch away from the edge of the eggs. Top the bacon with shredded Cheddar cheese as desire, in the center of the bacon.
- Serve by scooping out the salad in layers, enjoy.
Notes
Low cost per serving.
Shortcuts: Hard Boiled Chicken Eggs, Hard Boiled Duck Eggs.
Sweet & Tart Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 3 cups cabbage, shredded
- 1½ cups apple, cored and chopped
- ½ cup celery seed dressing, Shortcut
Instructions
- In a large mixing bowl, add the cabbage and apple and toss together.
- Pour on the dressing and toss to coat evenly.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Celery Seed Dressing.
Deluxe Kidney Bean Salad
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can red kidney beans, rinsed, drained, (16 oz / 454 g), Shortcut
- 1 can mushrooms, drained, sliced, (4 oz / 113 g)
- ¾ cup celery, thinly sliced at an angle
- ½ cup golden raisins
- tarragon French dressing, as desired, Shortcut
- flaked coconut, as desired, for garnish
Instructions
- Place beans, mushrooms, celery, and raisins in a large bowl, toss together gently.
- Pour on tarragon French dressing and toss lightly until well mixed. Cover and place bowl in the fridge.
- When ready to serve, sprinkle some coconut for garnish. Enjoy.
Notes
Low cost per serving.
Shortcuts: Red Kidney Beans (Pressure Cooker), Tarragon French Dressing.
Variants: 1. If cooking the kidney beans from dry, use 1¾ cups cooked in place of 1 can.
