Archive for the ‘SALADS’ Category
Chef’s Salad Deluxe
January 9, 2021 Lee
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Chef's Salad Deluxe

Adapted from a recipe in the Salad Lover's Cookbook, page 27.
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.
Print Recipe
Prep Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 head lettuce, torn into bite size pieces
  • 1 cup cooked chicken, cut into thin strips
  • 1 cup ham, cut into thin strips
  • 56 grams Swiss cheese, cut into thin strips, (2 oz)
  • 2 tomatoes, cut into wedges
  • 1 green bell pepper, cut into rings
  • 3 hard boiled eggs, peeled and quartered, Shortcut
  • 1 cup croutons, and as needed, Shortcut
  • Deluxe Creamy Dressing, as desired, Shortcut

Instructions
 

  • Arrange the torn lettuce on a platter.
  • Arrange the ham, chicken, and cheese strips in the center.
  • Arrange the tomato wedges and eggs around the outside of the ham, chicken, and cheese.
  • Top with green bell pepper rings and sprinkle with croutons.
  • Pour Creamy Deluxe Dressing over the entire salad.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Croutons, Deluxe Creamy Dressing. 
SALADS,Salads - Main Dish
Empress Salad
January 2, 2021 Lee
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Empress Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 20.
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. No servings or quantities given as this is a make what you want guide. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Passive Time 1 hour
Course Salad
Cuisine American
Servings 0

Ingredients
  

  • escarole, or any dark leafy green
  • watermelon, cut into chunks
  • pear, cored, cubed
  • cucumber, peeled, cubed
  • French dressing, Shortcut

Instructions
 

  • Wash the greens, cucumber, and fruit. Place in the fridge to chill for at least an hour. Use as much or as little of each item as you like.
  • When ready to serve, tear the escarole into pieces and place in a salad bowl.
  • Peel and cube the cucumber, core and cube the pear, slice watermelon and cut from the rind, cut the red part into chunks. Place prepared items, using as much or as little of each, in the bowl on top of the greens.
  • Serve with French dressing, enjoy.

Notes

Shortcut: French Dressing. 
5 Ingredients or Less,SALADS,Salads - Fruit
Pineapple Seabreeze Salad
December 31, 2020 Lee
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Pineapple Seabreeze Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 18.
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.
Print Recipe
Prep Time 15 minutes
Passive Time 2 hours
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • tomato soup French dressing, Shortcut
  • 2 cans pineapple chunks, drained, (14 oz / 400 g each)
  • 2 cups iceberg lettuce, shredded
  • Romaine leaves, crisp, as needed
  • 2 cups cooked shrimp, peeled, deveined, tails removed, Shortcut
  • 2 cups grapefruit, segments, cut into bite size pieces
  • 1 cucumber, peeled and sliced

Instructions
 

  • Prepare the dressing and place in the fridge to chill. Drain the drain the pineapple and prep the other ingredients, then place all ingredients, and the salad bowl, in the fridge to chill for 1-2 hours.
  • When ready to assemble, remove all ingredients from the fridge. Line the bottom of the salad bowl with shredded iceberg lettuce.
  • Put the shredded romaine leaves around the edge of the bowl.
  • Arrange the pineapple, grapefruit, shrimp, and cucumber on top of the greens.
  • Serve with the chilled tomato soup French dressing for guests to use as desired. Enjoy.

Notes

Shortcut: Tomato Soup French Dressing. 
SALADS,Salads - Fruit
Fresh Fruit Salad
December 23, 2020 Lee
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Fresh Fruit Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 18.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. I made this on 7 Mar 2022, tasted by myself and the family, excellent fresh fruit salad! Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Passive Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 8 servings

Ingredients
  

  • 8 cups fruit, see Step 1
  • lettuce leaves, as desired, Bibb is a good choice
  • poppy seed fruit salad dressing, as desired, Shortcut

Instructions
 

  • For the fruit, use a mixture of fresh fruit that is cut into bite size pieces, such as any of the following: oranges, apples, bananas, pears, peaches, strawberries, seedless grapes, kiwi, dragon fruit, etc. Place fruit in a large mixing bowl and gently toss together. (I just used about 2-2½ cups each of fresh kiwi fruit, pineapple, and oranges.)
  • If desired, you can line a large salad bowl with Bibb lettuce leaves, or lettuce leaves of your choice or what is available, and pour the fruit mixture into the salad bowl. Cover and place in the fridge for 1-2 hours to chill.
  • Serve the salad with the poppy seed fruit dressing on the side for guests to simply pour on as desired. Enjoy.

Notes

Shortcut: Poppy Seed Fruit Salad Dressing.
#1 Go-To Recipes,5 Ingredients or Less,SALADS,Salads - Fruit
Overnight Fruit Salad
December 23, 2020 Lee
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Overnight Fruit Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 17.
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 Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Passive Time 12 hours
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 medium oranges
  • 24 marshmallows, (about 6 oz / 170 g)
  • 1 can pitted light sweet cherries, drained, (15 oz / 425 g)
  • ½ cup maraschino cherries
  • 1 can pineapple chunks, drained, (20 oz / 567 g)
  • fruit salad dressing, as needed, Shortcut

Instructions
 

  • Peel the oranges as you normally would, then use a sharp knife and cut on each side of the membranes that divide the segments, cutting from the outside to the center, then pull out each segment which will now have no membranes on either side, then cut off the outer membrane so you have orange slices but no skin or membrane on them. While cutting these, do this over a bowl so you collect the juice for use later.
  • Place orange segments in a mixing bowl, then add the sweet cherries, maraschino cherries, pineapple, and marshmallows. Gently toss together.
  • Pour the fruit salad dressing over the fruit and gently toss to coat. Cover and place in the fridge overnight.
  • Serve with any main dish, enjoy.

Notes

Shortcut: Fruit Salad Dressing. 
SALADS,Salads - Fruit
Layered Vegetable Salad
December 21, 2020 Lee
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Layered Vegetable Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 14.
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.
Print Recipe
Prep Time 20 minutes
Passive Time 12 hours
Total Time 12 hours 30 minutes
Course Salad
Cuisine American
Servings 12 servings

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.
* Best Value $1 or Less per Serving,SALADS,Salads - Vegetable
Sweet & Tart Salad
December 20, 2020 Lee
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Sweet & Tart Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 12.
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.
Print Recipe
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 6 servings

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. 
* Best Value $1 or Less per Serving,5 Ingredients or Less,SALADS,Salads - Vegetable
Deluxe Kidney Bean Salad
December 20, 2020 Lee
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Deluxe Kidney Bean Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 10.
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.
Print Recipe
Prep Time 10 minutes
Course Salad
Cuisine American
Servings 4 servings

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.
* Best Value $1 or Less per Serving,SALADS,Salads - Vegetable
Avocado Mushroom Salad
December 19, 2020 Lee
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Avocado Mushroom Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 10.
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.
Print Recipe
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 head Boston lettuce
  • 1 avocado, peeled and sliced
  • 250 grams fresh mushrooms, sliced
  • white wine dressing, as desired, Shortcut

Instructions
 

  • Rinse, drain, pat dry, and tear the lettuce. Place in a serving bowl.
  • Add the avocado and mushrooms to the bowl. Toss gently together.
  • Pour in white wine dressing as needed, toss gently to just coat.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: White Wine Dressing.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SALADS,Salads - Vegetable
Fresh Spinach Salad
December 19, 2020 Lee
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Fresh Spinach Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 9.
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 Notes section.
Print Recipe
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams fresh spinach, (1 lb)
  • 115 grams bacon, fried crisp and crumbled, (¼ lb)
  • 1 hard boiled egg, diced
  • 1 small red onion, sliced, separated into rings
  • red wine vinegar dressing, as desired, Shortcut

Instructions
 

  • Wash and pat dry the spinach and place in a mixing bowl, add the bacon, egg, and red onion. Toss together.
  • Pour in red wine vinegar dressing as needed and toss to coat the salad evenly.
  • Serve and enjoy.

Notes

Shortcut: Red Wine Vinegar Dressing.
5 Ingredients or Less,SALADS,Salads - Vegetable