Potato Salad

Making this for dinner tonight....

This is for a LARGE batch.. if you have a crowd of less than 8 people you might want to half this recipe:

10 medium potatoes
Dozen eggs, hard boiled
salt & pepper to taste
1 c. Mayo (or Miracle Whip)
1 c. sour cream
4 Tbsp. sugar
mustard, to taste (2+ Tbsp)
1/2 c. sweet pickle relish

Boil potatoes (do not peel) for 45 minutes to 1 hour. Peel and dice potatoes AND eggs. Add salt and pepper and toss. Mix remaining ingredients separately and fold into potato mixture. Refrigerate overnight (or at least 6-8 hours).

Thai Salad

1 pkg. Angel Hair Pasta
1/2 bunch cilantro
1/2 bunch green onions
3/4 cup soy sauce
1/4 cup rice vinegar
3/4 cup sugar
3/4 cup canola oil
2 Tbsp. Chunky peanut butter
2 Tbsp. Sesame Seed Oil
1 Tbsp. red chili flakes

In a medium bowl add chopped cilantro and chopped onions and all other ingredients and mix well. Set aside.

Cook pasta and drain (DO NOT RINSE PASTA)

Pour the mixed ingredients over the hot drained pasta and toss well. It will look like soup at this point, but don't worry. Stir every so often as it is cooling and the noodles will soak up all the liquid!
Let cool then refrigerate, and serve cold!!


Got this recipe from my Dad's cousin in California!! Super Yummy!!

Janet's Spinach Salad

This recipe came to me from a good friend, Janet, who made it for all our work parties. It makes a large bowl so be prepared for it to look huge when you put it all together. Once you add the dressing it compacts down so don't worry! Be sure not to add the dressing until you are ready to serve so it will get soggy.

Dressing:
1 1/2 Tablespoons Poppy Seed
3/4 cup red wine vinegar
1 1/2 cups oil (want to experiment with less later on)
3/4 cup sugar
1 1/2 Tablespoon dried minced onion
1 1/2 teaspoons salt
3/4 teaspoon dry mustard

Mix together and keep overnight in the fridge.


Salad:
3/4 cup grated swiss cheese
2 packages of washed fresh spinach
1 container cottage cheese, drained
1/2 pack of bacon cooked to a crisp and crumbled
1/2 purple onion cut into rings and separated
1 carton fresh sliced mushrooms

Mix the salad portion all together and add dressing just prior to serving.

Cashew Pea Salad

Ok, this sounds odd but really you won't be able to put your spoon down! I love it and it has such a nice flavor :)

1 10oz pkg frozen baby peas (I used a 14oz pack since I had it in the freezer and it was fine!) THAWED
1 cup diced celery
1 cup chopped cauliflower or broken into small bite size pieces
1/4 cup diced green onion
1 cup coarsely chopped cashews
1/2 cup sour cream (I used FF)
1 cup prepared Ranch dressing
Crisp bacon about half a pack

Mix it all up and chill it until ready to serve! Yum yum!

I wanted to try using greek yogurt and mixing up my own ranch to save on cals and fat but ran short on time. I think you could use some fat free product and still have it turn out well :)

Hungry Girl Chunky Chicken Salad

You will LOVE this one! It's chock full of chicken, fruit and crunch. Love this on a hot summer night just by itself. You can also do it as a sandwich.

Recipe by Hungry Girl...www.hungry-girl.com

Dozens of fat grams in chicken salad = bad news. Crunchy cucumbers, red grapes, and yogurt dressing on the other hand = GREAT additions. Here's HG's guilt-free answer to the notoriously fattening Waldorf chicken salad...

Ingredients:
1 cup (about 4.5 oz.) cooked & roughly chopped skinless lean chicken breast
1/2 cup chopped Persian or Kirby cucumber**
1/3 cup red seedless grapes, halved
1/3 cup chopped apple
1/4 cup plain fat-free yogurt
2 tbsp. fat-free mayonnaise
1 no-calorie sweetener packet (like Splenda)
1/4 tsp. lemon pepper seasoning
dash salt

Directions:
Mix together the yogurt, mayonnaise, sweetener, lemon pepper seasoning, and salt. Coat the chicken in this mixture, and then stir in the chopped cucumber, grape halves, and chopped apple. Then try not to pass out as you chow down on this insanely good chicken salad! MAKES 2 SERVINGS

Spinach Salad

1 10oz bag of Baby Spinach
6 Mushrooms Sliced
1 Bunch of Green Onions
3 Boiled Eggs, Sliced
Bacos to Taste

DRESSING:
(may need to double)
2 TBS Sugar
2 TBS Apple Cider Vinegar
1/3 cup Mayo

Cut stems off of spinach, add mushrooms and green onions. When ready to serve, mix dressing and stir into salad. Add eggs, sprinkle bacos. Serve immediately.

California Tortellini Salad

(Diane Call likes this one, so I thought I would post it also)

1 pkg refrigerated cheese filled tortellini (or use frozen package)
1 small avocado, diced
1 TBS lemon juice (keeps avocado from browning)
1 cup cherry tomatoes, halved
1/4 cup sliced green onions
1/2 medium cucumber, sliced
1/3 cup ranch salad dressing (I think the package that you can make tastes the best)
garnish with sunflower seeds if desired.

Cook tortellini as direceted on package. Drain, rinse with cold water to cool. In large bowl, combine all ingredients including well drained tortellini. Toss gently to mix. Serve.

Mandarin Chicken Salad

fry wonton strips and allow to cool on paper towels
lettuce chopped
mandarin oranges
cooked diced chicken
slivered almonds
Dressing:
3 TBS honey
1 and 1/2 TBS White vinegar
4 tsp mayo
1 TBS grey poupon dijon mustard
1/8 tsp sesame oil, optional

Mix dressing and pour over salad ingredients. Simple and delicious! I just posted several salad recipes, if you are looking for more, just scroll down.

SWEET PEANUT SALAD

1 head of lettuce chopped
1 bag of spinach leaves (or use the combinations your family likes)
1 avocado diced
3 green onions chopped
1 large chilled orange, peeled and diced
honey roasted peanuts

DRESSING:
1/4 cup vegetable oil
4 TBS sugar
1/2 tsp salt
3/4 tsp pepper
6 TBS vinegar
Combine salad ingredients, saving the peanuts to sprinkle on top of prepared salad. Combine dressing ingredients: pour over salad when ready to serve. Enjoy.

Asian Slaw

This is a different version of the Utah cabbage and ramen salad. I hope no one minds that I added SALADS to the selections, (in my house they are main dishes and sides)!
Just remember it needs time to sit in fridge before serving.

16oz Coleslaw Mix
2-3 pkgs BEEF top ramen seasoning
1 cup toasted sliced almonds
1 cup sunflower seeds
1 bunch diced green onions
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup vinegar

Crush TWO ramen noodle packages in bottom of large bowl. Top with coleslaw and remaining salad stuff. Whisk 2-3 ramen seasoning packets, sugar, oil and vinegar. Pour over salad. Cover and chill about 8 hours at least. (THIS RECIPE IS FROM the PIONEER WOMAN COOKS WEBSITE)

Delicious Green Salad

2-3 pitas cut into bite size pieces
1/3 cup olive oil
3 tablespoons fresh lemon juice
2 cloves garlic finely chopped
3 tomatoes
1 large red pepper diced
1 cucumber peeled and chopped
4 scallions thinly sliced
Parsley flakes
¼ cup chopped fresh mint-optional

Preheat oven to 350 degrees. Transfer pitas to baking sheet: bake until crisp, about 12 minutes. In a large bowl, whisk olive oil, lemon and garlic; season with salt and pepper. Stir in the cucumbers, tomatoes, red pepper, scallions, parsley flakes, mint and cooled pitas. Add lettuce and toss. Serve. (This is for a small salad, double if you want a large serving salad). We are going to call this our christmas green salad, very pretty red and green mixture!