Archive for the ‘Sides – Salads’ Category
Shrimp Pasta Salad
Pasta salads I love, pasta salads with shrimp, even better! Ingredients are easily available, and if you are near the coast, the local caught small shrimp is very inexpensive. This is a base recipe, meaning change this up with anything you want, such as crab, imitation crab, more or less bell peppers for color, with our without relish or change to chopped pickles. Very easy dish to put together. I made this on 12 Oct 2016, modified to what I had on hand, and it is very good! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For the Main Ingredients
- 250 grams dry elbow macaroni, or shell, spirals, or any bite size pasta
- 1 tablespoon onion, minced
- 2/3 cup celery, use import or local
- 1/2 cup red bell pepper, diced
- 1 1/3 cup shrimp, peeled,tails removed, cooked
For the Dressing
- 1 cup mayo
- 2 tablespoons fresh lemon juice
- 2 tablespoons sweet pickle relish, OR chopped dill pickle, OR make from a shortcut
- 3 tablespoons fresh dill
- 1 teaspoon sugar
- salt, to taste
Instructions
- In a pot of boiling water, add the pasta and cook until just tender, drain and rinse under cold water. (I made this using #32 Maccheroni.)
- While the pasta is cooking, mix the dressing ingredients in a large bowl, then add the pasta and the rest of the ingredients and gently mix with the dressing. Place in the fridge for at least an hour to chill before serving. (I added the chopped items on top of the drained pasta, I like eggs in a pasta salad so I added a few chopped eggs as well.)
Notes
If you can get small White shrimp from a local fisherman, this is minimal cost. If you get from Tesco, the small Whites will run about 48 Baht for 250 grams, which is plenty. This is easily about 23 cents per serving for 6 servings. More than reasonable for a side dish with shrimp.
Variant: I think real or imitation crab would work well in this, either with or without the shrimp.
Shortcut: Dill Pickles.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Roasted Turkey & Sweet Pea Ranch Pasta Salad
Sounds very good. Feel free to use diced ham or cooked and diced chicken. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cups dry pasta, small shells, spirals, or macaroni
- 2 cups turkey breast, cooked and diced,
- 3/4 cup sweet peas, frozen, thawed
- 1/4 - 1/2 cup Cheddar cheese, shredded
- 1/2 cup Ranch dressing, OR make from a shortcut
- 1/2 cup mayo
Instructions
- Add the pasta to a pot of boiling water and cook until tender, about 6-8 minutes or so. Drain and rinse pasta and place in a large bowl.
- Add the turkey, peas, and cheese and give that a quick mix.
- Mix the mayo and ranch dressing together and then mix this into the pasta mixture until everything is well coated. Cover and place in the fridge for at least an hour before serving.
Notes
Loaded Potato Salad
The original name I found for this was Baked Potato Loaded Salad, there is no baked potato anything here, just potato salad with fillings of a baked potato, name aside, this is a must try for me. The one thing I do not like about this recipe is making the dressing first then adding the potatoes, but we'll see when I make this.
Ingredients
- 4-5 large potatoes
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup Cheddar cheese, shredded
- 4 tablespoons brown mustard, OR yellow mustard
- 1/4 cup chives, chopped
- 8 slices bacon, cooked crisp and chopped
- salt and cracked black pepper, to taste
Instructions
- In a medium bowl whisk together the mayo, sour cream, and mustard until well mixed. Add 3/4 of the chopped chives along with some salt and pepper to taste and whisk to mix. Mix in the cheese and bacon (reserve some bacon for a garnish if you like). Cover and chill for thirty minutes.
- Peel (if you want) and cube the potatoes into 1/2 inch pieces. Cook the potatoes in boiling water until fork tender. Drain and cool slightly. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives and bacon.
Notes
Minimal cost for a side dish.
Provided courtesy of good friend, Mike Early.
United States.
United States.
Hawaiian Pasta Salad
Sounds really good with a good mix of ingredients. On my to make list.
Ingredients
For the Pasta
- 250 grams dry pasta, bowtie, penne, macaroni, would be fine
- 250 grams fresh pineapple, cleaned and cut into chunks
- 1 red bell pepper, diced
- 1 spring onion, thinly sliced
- 2 cups ham, cubed
For the Dressing
- 1/2 cup mayo
- 1/4 cup sour cream, OR plain yogurt
- 1 tablespoon Dijon mustard
- 1/3 cup pineapple juice
- 1 teaspoon cider vinegar
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
- cracked black pepper, to taste
Instructions
- Cook pasta in a pot of boiling water until tender, then drain and rinse under cold water then put in a large bowl.
- Mix the dressing ingredients until combined well, then pour over the pasta and gently mix to coat with the dressing, refrigerate for at least an hour before serving.
Notes
The ham for 2 cups work will run about 100 Baht. Everything else is minimal. This is about 36 cents per serving for 8 servings, good value.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Creamy Cucumber Pasta Salad
Sounds very nice, great for a BBQ with burgers or ribs, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For the Pasta
- 1 large cucumber, thinly sliced, use a spoon to remove the seeds
- 250 grams dry pasta, Ziti, Penne, or any bite size pasta
- 1/2 onion, thinly sliced
For the Dressing
- 1/2 cup sour cream, OR make from a shortcut
- 1/2 cup mayo
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons white vinegar
- cracked black pepper, to taste
Instructions
- In a small bowl, mix together the dressing ingredients, set aside.
- In a pot of boiling water, cook the pasta until tender, drain and run under cold water for a few seconds.
- Mix all in a large bowl and refrigerate for at least an hour before serving.
Notes
Minimal cost.
Shortcut: Sour Cream.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
KFC Style Cole Slaw
This is a cheater recipe to make KFC style Cole Slaw. I have to try this. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 8 cups cabbage, shredded
- 1/4 cup carrot, shredded
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup milk
- 1/2 cup mayo
- 1/4 cup buttermilk, OR make from a shortcut
- 1 1/2 tablespoons white vinegar
- 2 1/2 tablespoons lemon juice
Instructions
- Combine cabbage and carrots in a large salad bowl. Mix remaining ingredients together in another bowl and combine thoroughly. Pour liquid ingredients over cabbage and carrots and stir. Refrigerate at least two hours before serving (overnight is better). Stir well before serving.
Notes
Shortcut: Buttermilk.
Adapted from an internet recipe.
Egg Salad II
From a good friend, a healthy twisty to egg salad. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 6 hard boiled eggs, peeled, chopped
- 1/4 onion, chopped
- 1/4 bell pepper, any color, chopped
- 5-6 slices pickle, chopped, OR make from a shortcut
- palmful fresh dill, chopped
- squirt prepared yellow mustard
- 1 teaspoon tarragon vinegar
- dash ground cumin
- dash paprika
- salt and pepper, to taste
- mayo, as needed
Instructions
- Mix everything in a large bowl, then start to add the mayo a heaping tablespoon at a time until you get a creamy mixture but not dripping in mayo. Enjoy as is or put on a bun with a leaf or 2 of lettuce and make a sandwich.
- Mixed and ready to serve, can refrigerate for a few hours, but not needed.
Notes
Egg Salad I
Basic Egg Salad, enjoy as is or make a sandwich from this. I have been making this for years. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 6 eggs, hard boiled, chopped
- 1/2 onion, finely diced
- 3-4 slices pickle, diced, optional, (Shortcut)
- mayo, as needed
- salt and pepper, to taste
Instructions
- Add eggs, onion, pickle to a bowl and mix to combine, add salt and pepper to taste.
- Add mayo a large spoonful at a time and mix, you are looking for well mixed but not dripping in mayo.
- Serve as is on a bed of lettuce, in a sandwich, on crackers, etc. This will make 4 thick sandwiches.
Notes
Less than $1 for the whole thing.
Shortcut: Dill Pickles.
Family recipe I have been using for many years.
Cucumber Salad I
Marinated cucumbers, onions, and tomatoes, excellent side dish.
Ingredients
- 3 medium cucumbers, peeled and sliced 1/4 inch thick
- 1 medium onion, peeled and sliced and separated into rings
- 3 plum tomatoes, cut into wedges
- 1/2 cup vinegar
- 1/4 cup sugar
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup oil
Instructions
- Combine liquids, salt and black pepper in a large bowl, mix well.
- Add vegetables and mix, cover, and refrigerate for at least two hours before serving. After the meal, just return the covered container to the fridge, this keeps for several days.
Notes
Adapted from an internet recipe.
Hot German Potato Salad
Excellent tasting side dish, liked by the whole family. Highly recommended.
Ingredients
- 750 grams potatoes, cut into cubes, (1½ lb)
- 3 slices bacon
- 1 medium onion, chopped
- 1 tablespoon all purpose flour
- ½ tablespoon sugar
- ¼ teaspoon celery salt
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup water
- ¼ cup vinegar
Instructions
- Boil potatoes until tender, drain.
- Cook bacon in skillet until crisp. Remove and chop. Add the onion to the bacon fat and cook until tender. Stir in flour, sugar, salt, celery seed, and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Slowly add water and vinegar and heat to boiling stirring constantly.
- Remove from heat and combine with drained potatoes and bacon until potatoes are completely coated. Serve as a side dish, enjoy.
