Better Than Potato Salad

Ingredients:

• 4 cups cooked rice
• 2 cups cooked macaroni
• 4 hard boiled eggs, chopped
• 1/4 cup onions, minced
• 1/2 cup carrot, finely chopped
• 1 1/2 cup Miracle Whip
• 3 tablespoons yellow mustard
• Lightly salt to taste
• 1/4 cup sugar
• 2 tablespoon vinegar

Directions:

1. In a large bowl combine rice, macaroni, eggs, onion and carrots.
2. In a separate bowl combine dressing ingredients until smooth.
3. Pour the dressing over the macaroni and rice mixture.
4. Toss to combine thoroughly.

Source:  Reprinted in the Cleveland Plain Dealer

Asian Pineapple and Shrimp Salad

Ingredients:

• 1 cup of pineapple, cut in bite sized cubes
• 1/4 pound of shrimp, cleaned and cooked
• 1 small onion, thinly sliced
• 2 teaspoons Gochujang (Korean red pepper paste), or to taste
• 1-2 teaspoons grated ginger
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 3 tablespoons orange juice
• 2 tablespoons rice wine vinegar
• 2 tablespoons sesame oil
• 4 tablespoons olive oil

Directions:

1. In a container with a lid, combine the pineapple, shrimp and onion.
2. In another bowl, whisk together the remaining ingredients.
3. Pour the dressing over the salad (you may have some leftover, refrigerator for a later application).
4. Cover and shake.
5. Chill for several hours.

Source:  My kitchen

 

Kathryn’s Loaded Potato Salad

Ingredients:

• 2 pounds russet potatoes
• 3/4 cup sour cream
• 3/4 cup french onion chip dip
• 3/4 cup mayonnaise
• 1 cup shredded cheddar cheese, divided
• 1 bunch of green onions
• 1/2 pound bacon, divided
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 teaspoon pepper

Directions:

1. Cut up potatoes in bite sized pieces and cook until tender in lightly salted water.
2. Drain the potatoes and chill.
3. Fry the bacon until crisp and chop into small pieces.
4. Chop the onions and set aside.
5. In a bowl, combine the sour cream, chip dip, mayonnaise, 3/4 cup of cheese, 3/4 of the bacon and the seasonings.
6. Pour the dressing over the potatoes.
7. Garnish with the remaining cheese, bacon and the onions.

Source: My kitchen

Italian Pasta Salad

Ingredients:

• 1 pound garden rotini
• 1/2 cup apple cider vinegar
• 1/2 cup red wine vinegar
• 2 cups of olive oil
• 1/4 cup lemon juice
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 2 tablespoon sugar
• 1 1/2 tablespoons Italian seasoning
• 1/2 tablespoon ground black pepper
• 1 tablespoon salt
• 8 ounces mushrooms, sliced
• 2 stalks celery, chopped
• 3/4 cup carrots, chopped
• 1 bell pepper, diced
• 1 medium red onion, diced

Directions:

1. Cook pasta according to package directions.
2. Drain and cool.
3. Whisk together the vinegars, oil and seasonings.
4. Combine the vegetables with the pasta.
5. Pour the dressing over the pasta and refrigerate to blend flavors.

Source: My kitchen

Thanksgiving Jello Salad

Ingredients:

• 2 small boxes orange Jello
• 1 large can crushed pineapple, well drained
• 1 cup grated carrots

Directions:

1. Drain the pineapple reserving juice.
2. In a 9 x 13 glass dish, combine the pineapple and carrots.
3. Prepare the Jello according to package directions, substituting the juice for an equal amount of water.
4. Chill well.

Source:  Marks family recipe

Marinated Tomatoes

Ingredients:

• 4 medium tomatoes, sliced
• 2 small onions, sliced thinly
• 2-3 tablespoons chopped parsley (dry is fine)
• 2/3 cup oil (traditionally vegetable, but EVOO works too)
• 1/3 cup vinegar (traditionally white, but you can use your favorite kind)
• 1 teaspoon salt
• 2 teaspoons sugar

Directions:

1. Place half of the tomatoes in a 9 inch glass pie plate.
2. Add half of the onions.
3. Sprinkle on half of the parsley.
4. Repeat with the remaining vegetables.
5. In a small bowl, whisk together the remaining ingredients, adjusting to your personal tastes.
6. Refrigerate several hours.

Source:  Elek family recipe

Spicy Chicken Salad

Ingredients:

• 4 cups diced cooked chicken (turkey works too)
• 2 hard-cooked eggs, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, diced
• 2 tablespoons pickled jalapeños, finely diced (optional)
• 1/2 cup peppers, diced (I like red and yellow)
• 1 teaspoon salt
• 1 teaspoon Tabasco (optional)
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 1 cup mayonnaise
• 1/2 cup sour cream

Directions:

1. Combine the meat, eggs and vegetables in a large bowl and set aside.
2. In a small bowl, combine the mayonnaise, sour cream, Tabasco and seasonings.
3. Pour the dressing over the chicken mixture.
4. Serve in salad form or sandwich form.

Source: My kitchen

Panzanella

Ingredients:

• 4 cups tomatoes, cut into large chunks
• 4 cups day old crusty bread, cut into chunks the same size as the tomatoes
• 1 cucumber, skinned and seeded, cut into large chunks
• 1/2 red onion, chopped
• 1 bunch fresh basil, torn into little pieces
• 1/4 to 1/2 cup good olive oil
• Salt and pepper to taste

Directions:

1. Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes.

Source:  http://www.simplyrecipes.com/recipes/panzanella_bread_salad/

BBQ Chicken Salad

Ingredients:

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce

Directions:

1. Heat olive oil in a medium skillet over medium high heat.
2. Season chicken breasts with salt and pepper, to taste.
3. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side.
4. Let cool before dicing into bite-size pieces.
5. To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses.
6. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

Source: http://damndelicious.net/2014/01/03/bbq-chicken-salad/

 

Deconstructed Pizza Pasta Salad

Ingredients:

• 8 oz small pasta
• 8 oz fresh mozzarella, diced
• 4 oz sliced mushrooms
• 2 1/2 oz  pepperoni, halved
• 2 1/2 oz baby spinach
• 3 cups diced tomatoes
• 1 large cubanelle pepper, diced
• 1/2 red onion, diced

• 2 oz olive oil
• 2 oz red wine vinegar
• 2 cloves garlic, minced
• 2 tablespoons minced basil
• 1/2 teaspoon Dijon mustard

Directions:

1. Prepare pasta according to package instructions. Drain and allow to cool.
2. Place the pasta and the remaining salad ingredients in a large bowl and toss.
3. In a small bowl or dressing shaker, mix together the dressing ingredients until emulsification occurs.
4. Drizzle over the salad and toss again.

Source:  http://www.coconutandlime.com/2009/09/deconstructed-pizza-pasta-salad.html