Salads forum: Salads -- Vegetable

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patrob
Feb 5, 2010 12:21 PM CST
Name: Patricia
Central TX 7b/8a
MARINATED BROCCOLI-RAISIN SALAD
Ingredients

1 c mayonnaise
2 TBSP sugar
2 TBSP red wine vinegar or balsamic vinegar
1 lb broccoli florets, chopped
1/2 c raisins
1/4 c chopped onions
5 bacon slices, cooked and crumbled (optional)

Instructions
Stir together first three ingredients in large bowl. Add remaining ingredients, except bacon, tossing well. Sprinkle with bacon, if desired, at time of serving. Yield: 8-10 servings

Source: Southern Living
[Last edited Mar 3, 2010 12:50 PM CST]
Quote | Post #10966 (1)
patrob
Feb 18, 2010 8:10 PM CST
Name: Patricia
Central TX 7b/8a
AUNT TINY'S SLAW
Ingredients

10 c cabbage, shredded
2 carrots, shredded
1 small bell pepper, chopped
1/2 medium onion, chopped
1 stalk celery, chopped
1 c sugar
1/4 c vegetable oil
1/2 c vinegar
1 TBSP celery seed
1 1/2 tsp salt

Instructions
Bring sugar, oil, vinegar, celery seed, and salt to a boil. Let cool and pour over vegetables. Mix well. Cover and refrigerate for up to two weeks.

Source: Lady Claire Phillips (Aunt Tiny)
patrob
Feb 19, 2010 12:03 PM CST
Name: Patricia
Central TX 7b/8a
APPLE COLESLAW
Ingredients

2 1/2 c cabbage, shredded
1 apple, diced
for dressing
1/4 c sour cream
1/4 c mayonnaise
1/2 tsp celery seed
1 tsp sugar
1 1/2 tsp lemon juice
dash of salt

Instructions
Mix ingredients for dressing and combine with cabbage and apple. Chill.
4 to 6 servings

Source: Southern Living
patrob
Feb 20, 2010 8:14 PM CST
Name: Patricia
Central TX 7b/8a
CORN SALAD
Ingredients

1 3/4 c corn frozen corn kernels
1/4 c water
1/2 small bell pepper, diced
1.2 c celery, chopped
2 TBSP green onion, thinly sliced
1 TBSP pimiento, diced
1 TBSP fresh parsley, finely minced or 1 tsp dried parsley
3 TBSP vegetable oil
4 tsp cider vinegar
1/2 tsp dry mustard
1/2 tsp salt
1/8 tsp pepper

Instructions
Cook corn in water until just tender. Remove from heat and drain. Add bell pepper, celery, onion, and pimiento.
Shake oil, vinegar, mustard, salt, and pepper in a jar and add to corn mixture. Chill at least 4 hrs before serving.

Source: Southern Living
patrob
Feb 21, 2010 12:45 PM CST
Name: Patricia
Central TX 7b/8a
SPINACH SALAD WITH DIJON VINAIGRETTE
Ingredients

1 lb fresh spinach, torn
8 slices crisp bacon, crumbled or 5 TBSP real bacon bits
2 hard-boiled eggs, halved and sliced
1 c fresh mushrooms, sliced
1/2 small onion, cut in half and thinly sliced, if desired
1/4 c vegetable oil
1/4 c extra-virgin olive oil
2 TBSP lemon juice
1 TBSP white wine vinegar
1/2 tsp dijon mustard
1/4 tsp salt
1/4 tsp pepper

Instructions
Combine spinach, bacon, eggs, mushrooms, and onion and toss gently. Combine remaining ingredients in jar and shake vigorously. Pour vinaigrette over salad when ready to serve.
6 servings

patrob
Feb 21, 2010 1:13 PM CST
Name: Patricia
Central TX 7b/8a
POTATO-CABBAGE SALAD
Ingredients

3 c potatoes, diced
2 TBSP vegetable oil
1 TBSP white vinegar
1 tsp salt
1 1/2 c cabbage, finely shredded
1/2 c carrot, coarsely shredded
1/2 c ripe olives, sliced
1/4 c dill pickle, chopped
2 TBSP pimiento, chopped
2 TBSP green pepper, chopped
2/3 c mayonnaise
2 tsp onion, grated
1 tsp prepared mustard
1/8 tsp pepper

Instructions
Cook potatoes in water until tender and drain. Mix oil, vinegar and salt and toss with potatoes. Chill. Mix together cabbage, carrots, olives, pickles, pimiento, and green pepper. Add to potatoes. Mix mayonnaise, onion, mustard, and pepper and stir into vegetable mixture. Refrigerate.
6 to 8 servings
patrob
Feb 22, 2010 12:37 PM CST
Name: Patricia
Central TX 7b/8a
MARINATED BROCCOLI-CAULIFLOWER SALAD
Ingredients

4 c broccoli florets, cut into bite-sized pieces
4 c cauliflower florets, , cut into bite-sized pieces
8 large fresh mushrooms, halved and sliced
1 medium green pepper, chopped
2 stalks celery, chopped
1 c sugar
2 tsp dry mustard
1 tsp salt
1/2 c vinegar
1 1/2 c vegetable oil
1 small onion, minced
2 TBSP poppy seeds

Instructions
Combine vegetables. Mix remaining ingredients well. Pour over vegetables and chill at least 3 hrs before serving.

10 to 12 servings

Source Southern Living
patrob
Feb 22, 2010 6:03 PM CST
Name: Patricia
Central TX 7b/8a
MARINATED TWO BEAN SALAD
Ingredients

15 oz can red kidney beans, rinsed and drained
15 oz can garbanzo beans (chickpeas), drained
1/2 c carrot, thinly sliced
1/4 c onion, chopped
3 TBSP sweet pickle relish or minced sweet pickle
1/4 c vegetable oil
3 TBSP white vinegar
1 TBSP honey
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper

Instructions
Mix together beans, darrot, onion, and sweet pickle relish. In a jar combine oil and remaining ingredients and shake well. Pour over vegetables and stir gently. Cover and chill for at least 8 hrs, stirring occasionally.
6 to 8 servings
patrob
Mar 3, 2010 1:09 PM CST
Name: Patricia
Central TX 7b/8a
CARROT-PINEAPPLE SALAD
Ingredients

3/4 c mayonnaise
1/4 c powdered sugar
4 c (1 lb) raw carrots, peeled and coarsely shredded
1 c crushed pineapple, drained
1/2 c raisins, plumped in pineapple juice or water and drained

Instructions
Mix mayonnaise and powdered sugar well. Add to carrots, pineapple, and raisins. Stir well and refrigerate until serving time.
8 to 10 servings
patrob
Mar 10, 2010 3:56 PM CST
Name: Patricia
Central TX 7b/8a
GUACAMOLE
Ingredients

2 ripe avocados
2 tsp lemon or lime juice
1/2 tsp salt
2 TBSP onion, finely chopped
1 garlic clove, crushed
1/2 tsp fresh cilantro, finely chopped, if desired
1/2 medium tomato, finely chopped, if desired
tortilla chips for serving, if desired
shredded lettuce for serving, if desired

Instructions
Cut avocados in half lengthwise and remove the seeds. Scoop out the flesh with a large spoon. Mash the avocados well and add lemon or lime juice and salt. Add remaining ingredients. Some people like to add a bit of finely minced jalapeno to add some heat. Serve with tortilla chips or use as a salad and serve in individual bowls on a bed of shredded lettuce.




patrob
May 4, 2010 10:54 AM CST
Name: Patricia
Central TX 7b/8a
Coleslaw with Fruit
Ingredients

20 oz can of pineapple chunks in syrup, drained
1/2 c mayonnaise
1/4 c red wine vinegar
2 1/2 c green cabbage, shredded (1/2 medium head)
2 1/2 c red cabbage, shredded (1/2 medium head)
1/2 c dried cherries, cranberries, or golden raisins
2 green onions, chopped
salt and black pepper to taste
1/4 c slivered almonds, toasted

Instructions
In a large bowl, whisk together mayonnaise and vinegar. Add shredded cabbage, pineapple chunks, dried cherries, and green onions and toss to combine. Season to taste with salt and pepper. Let sit for 30 min to an hour before serving. Sprinkle toasted almonds over the top just before serving.
8 servings

Source: adapted from recipe in Firehouse Food
patrob
May 9, 2010 3:40 PM CST
Name: Patricia
Central TX 7b/8a
Marinated Mixed Vegetables
Ingredients
for the marinade

1 1/2 c red wine vinegar
3/4 c olive oil
1/2 c sugar
1 TBSP Cajun seasoning
1 TBSP hot sauce
1 TBSP minced garlic

for vegetables
1 large sweet onion, halved and sliced
2 large red bell peppers, chopped
2 large green bell peppers, chopped
2 cans (15 oz each) green beans, drained
1 head cauliflower, broken up
1 bunch broccoli, broken up
1 c fresh mushrooms, sliced
1 1/2 cups cherry tomatoes

Instructions
In a medium saucepan, combine ingredients for marinade and bring to a boil. Remove from heat and let cool.
In a large saucepan half full of boiling water, blanch onion and peppers for 1 min.
Combine all vegetables in large, non-aluminum bowl. Pour in marinade and mix until vegetables are thoroughly coated.
Cover and refrigerate for several hours before serving.


patrob
Jun 20, 2010 1:38 PM CST
Name: Patricia
Central TX 7b/8a
Crunchy Slaw
Ingredients

3 c coleslaw mix or shredded cabbage
2 green onions, chopped
1 celery stick, chopped
1/4 c almonds, slivered
1/4 c sunflower seeds, shelled
1/2 c bell pepper, chopped
1 carrot, shredded
1 small can mandarin oranges, drained
1 can water chestnuts, drained and chopped (or substitute another stick of chopped celery)
1 package ramen noodles, crumbled (Do not put contents of flavor packet into the salad.)

for dressing
1/2 c vegetable oil
1/4 c rice wine vinegar
2 tsp sesame oil
1 tsp soy sauce
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp of flavor packet powder from noodles (discard remainder of packet or save for another use)

Instructions
Combine all salad ingredients in a large bowl. .
Whisk dressing ingredients together in a small bowl. Add to salad and mix well.
Refrigerate until time to serve.
5 to 6 servings
patrob
Jul 21, 2010 4:49 PM CST
Name: Patricia
Central TX 7b/8a
Tomato and Feta Salad
Ingredients

3 large or 5 medium tomatoes, cut into 1/4" slices
1/4 c olive oil
1/4 c balsamic vinegar
2 tsp sugar
1/4 tsp salt
1/8 tsp pepper
1/3 cup crumbled feta cheese
2 TBSP fresh basil leaves, thinly sliced

Instructions
Arrange tomatoes on serving platter.
In a small bowl, whisk together oil, vinegar, sugar, salt, and pepper. Drizzle over tomatoes.
Sprinkle with cheese and basil.
6 to 8 servings

Source: adapted from recipe in Taste of Home
patrob
Aug 8, 2010 7:41 PM CST
Name: Patricia
Central TX 7b/8a
Spinach and Mushroom Salad with Sun Dried Tomatoes
Ingredients

4 c fresh spinach leaves, washed and torn into pieces
2 c mushrooms, sliced
1/4 c sun dried tomatoes, packed in oil, drained and chopped
2 1/2 TBSP olive oil
1 1/2 TBSP red wine vinegar
1 1/2 tsp mustard
1 clove garlic, crushed (or 1/2 tsp garlic powder)
salt and pepper to taste
1/4 c croutons

Instructions
Toss together spinach, mushrooms and tomatoes in a salad bowl. Combine remaining ingredients except croutons in a jar with a tight-fitting lid. Shake vigorously; then season with salt and pepper to taste. Pour dressing over spinach mixture and toss. Serve with croutons.

patrob
Sep 1, 2010 6:12 PM CST
Name: Patricia
Central TX 7b/8a
Corn, Avocado, and Tomato Salad
Ingredients

2 cups cooked whole kernel corn
1 avocado, cut into small cubes
2 c tomato, chopped (can use cherry tomatoes, halved)
1/2 c red onion, finely diced
for dressing
2 TBSP olive oil or vegetable oil
1/2 tsp lime zest, grated
1 TBSP lime juice
1 TBSP fresh cilantro, finely chopped
1/4 tsp garlic salt
1/8 tsp pepper

Instructions
Mix corn, avocado, tomatoes, and onion in large bowl.
Combine dressing ingredients in another container, pour over salad, and gently toss to mix.
Refrigerate until serving time.


patrob
Oct 2, 2010 5:34 PM CST
Name: Patricia
Central TX 7b/8a
TriBeCa Grill's Quick Bean Salad
Ingredients

6 oz canned navy beans, or canned Great Northern beans, drained and rinsed
6 oz canned black beans, drained and rinsed
6 oz canned lima beans, drained and rinsed
6 oz canned red kidney beans, drained and rinsed
6 oz canned pinto beans, drained and rinsed
1/2 large red onion, diced
3/4 red bell pepper, diced
1/2 bunch cilantro, chopped
2/3 c plus 2 TBSP olive oil
1 TBSP plus 2 tsp balsamic vinegar
1 TBSP plus 2 tsp lime juice
dash of black pepper
dash of cayenne pepper
dash of salt (optional)

Instructions
Mix all the beans, except the black beans, together in a bowl. Add the onions and peppers, olive oil, balsamic vinegar, and lime juice, Season with pepper, salt, and cayenne pepper to taste. Add the chopped cilantro and the black beans right before serving. Toss and enjoy.

source: American Dry Bean Board
patrob
Feb 15, 2011 1:23 PM CST
Name: Patricia
Central TX 7b/8a
Artichoke and White Bean Salad
Ingredients

2 cans (15 oz each) white beans, drained
14 oz can artichoke hearts, drained and quartered
2/3 c bell pepper, diced
1/3 c black olives, sliced
1/4 c red onion, chopped
1/4 c fresh parsley, chopped
1 to 2 TBSP fresh mint leaves, chopped
3/4 tsp dried basil
1/3 c olive oil
1/4 c red wine vinegar
salt and pepper to taste

Instructions
In a large bowl, combine beans, artichoke hearts, bell peppers, olives, onion, parsley, mint, and basil.
In a jar, combine oil and vinegar; shake together, pour over salad, and toss.
Cover and refrigerate several hours or overnight, stirring occasionally, to let flavors blend.
patrob
Jun 17, 2012 7:36 AM CST
Name: Patricia
Central TX 7b/8a
Potato Salad with Pimientos
Ingredients

1/2 c mayonnaise
1/4 c chopped celery
2 TBSP chopped onion
1/4 c chopped pimientos or roasted red peppers
1 TBSP cider vinegar
2 tsp spicy brown mustard
1/2 tsp salt
1/4 tsp pepper
2 c cubed cooked potatoes
2 TBSP crumbled cooked bacon or 1/4 c chopped green olives, if desired

Instructions
In a bowl, whisk mayonnaise, vinegar, mustard, salt, and pepper until smooth.
Add remaining ingredients and stir until throughly mixed.
Refrigerate several hours before serving.

Thumb of 2012-06-17/patrob/1b3475
patrob
Sep 17, 2019 10:06 AM CST
Name: Patricia
Central TX 7b/8a
Corn and Black Bean Salad
Ingredients

1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
2 large tomatoes, finely chopped (or large red bell pepper
1 medium red onion, finely chopped
1/4 c fresh cilantro, minced
2 garlic cloves, minced (or ½ tsp garlic powder)
Dressing
1 TBSP tablespoons sugar
2 TBSP white vinegar
2 TBSP canola oil
1 TBSP lime juice
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp black pepper

Instructions
In a large bowl, combine the first six ingredients.
In a small bowl, whisk the dressing ingredients.
Pour dressing over corn mixture and toss to coat.
Cover and refrigerate for at least 1 hour.
Stir before serving with a slotted spoon.

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