Coleslaw Dressing

1/4 C Double Diced (almost pureed) Onion 

1/2 C Mayonaise

2 T Sugar

1 1/2 T Lemon Juice

1 T Vinegar

3/4 tsp Ground Black Pepper

1/2 SCANT Salt

Mix together until creamy.  Pour over about 4 cups shredded cabbage, carrot "slaw".  I usually use a full package of prepared cabbage slaw and half a package of prepared broccoli slaw mixed together

.  

Kneaders Copycat Broccoli Salad

 

Dressing:

1 1/2 C Mayonaise

3 Tbsp Lemon Juice

3 Tbsp Apple Cider Vinegar

1/3 C Sugar

1/2 tsp Salt

Salad:

8 C Broccoli Flowerets (cut into bite sized pieces)

1 lb of cooked and crumbled Bacon (or one cup prepared bacon pieces)

1 + C Baby Spinach

2 + C Red Seedless Grapes

1/2 C Sunflower Seeds

1/2 C Red Onion (diced)

1 C Raisins (I like Craisins or Dried Cherries better!)

Make the dressing and set aside.  Mix all the ingredients together and pour the dressing on top and mix well!  This salad should be chilled for at least half an hour before serving.

(I stole the photo and the FLAVORS from Kneaders... but the way it's put together is my combination.  It's a yummy, easy summer salad.)

Cilantro Ranch Dressing... (Cafe Rio)

 1 Packet TRADITIONAL Hidden Valley Ranch Mix (not BUTTERMILK)

 1 C Mayonnaise

1 C Buttermilk

2 Tomatillos (remove husk)

1/2 Bunch of Fresh Cilantro

1 Clove Garlic

Juice of 1 Lime

1 Jalapeno (remove the seeds)

 

Mix all ingredients together in the blender. That’s it!  For McCall's Cheer Banquet we were assigned to bring this!  Easy and delicious...

Mac Salad...

1 lb Elbow Macaroni
1/2 Sweet Onion (Grated)
1 C Matchstick Carrots
1 C Peas
2 C Mayonnaise
Salt & Pepper

Cook pasta according to pkg directions.  Making it more plump and soft.  Drain and rinse.   In a large bowl, combine pasta, onion, carrots and peas.  Mix well.  Add cup mayonnaise and mix well.  Add salt & pepper and more mayo (if needed) to taste.  (You can add: tuna, crab, shrimp, eggs, celery, parsley, potatoes, relish... really anything you like!)

Still working on this ... I love Hawaiian Mac Salad with a plate of Kalua Pig and Two Scoop Rice!  I'll keep tweaking this recipe until I find the flavors I like best. 

Coleslaw...

 

8 C Cabbage (Green/Purple - shredded)

1 C Carrots (shredded) 

1/2 C Sweet Onion (grated)

1/2 C Sugar

1 t Season Salt

1 t Dry Mustard

1 t Celery Seed

1/4 C Olive Oil

1/3 C Apple Cider Vinegar

1/4 C Mayonaise

 

Combine veggies.  In a small saucepan, combine remaining ingredients except the mayo.  With a whisk, blend well.  Heat until boiling.  Add mayonaise, stir well.  Pour hot over cabbage mixture.  Stir to coat and chill well.

 

(I love coleslaw!  Usually store bought.   KFC, Smoking Apple, Boston Market... But I wanted to be able to make it and not use the nasty pre-made Coleslaw Dressing.  This is my version of a more vinegar based "Carolina" than a western slaw.  My mom's slaw was mayo based and included fresh tomatoes.  If I ever find one that tastes like hers, I'll add it. )

 



Spaghetti Salad...

16 Oz of Cooked Spaghetti
1/2 C Red Wine Vinegar
8 Oz Bottle of Italian Dressing
2 Tbsp Salad Supreme Spice
1 C Thick cut Pepperoni
3/4 C Shredded Parmesan Cheese
1 Large Can Sliced Black Olives
1 Can Artichoke Hearts
4 Cups Fresh Veggies (Tomatoes, Peppers, Cucumbers, Zucchini, Broccoli, etc...)

Mix all together and chill for several hours before serving.  Feeds a lot...  I love this in the summer when the tomatoes, cucumbers and zucchini come from MY garden!

Blue Cheese Vinaigrette...

1/2 C Red Wine Vinegar
2 Tbsp freshly squeezed Lime Juice
1 Tbsp Dijon Style Mustard
1/2 tsp finely minced Garlic
2 tsp Salt
1 tsp Black Pepper
1 C Olive Oil
1/2 C Blue Cheese Crumbles

Combine vinegar, lime juice, mustard, garlic, salt and pepper with a hand mixer until the salt is dissolved.   Slowly drizzle the oil in mixing continuously.  Stir in the blue cheese.  Refrigerate up to a month.

Orange Cream Jell-O Salad

1 Large box of Orange Jell-O
20 oz can of Crushed Pineapple (Or Mandarin Oranges)
2 C. Buttermilk
12 oz tub of Cool Whip

In a large microwave safe bowl, place pineapple or oranges (INCLUDING juice) and microwave for 3 minutes.  Add Jell-O and stir until completely dissolved.  Cool 30 minutes on countertop.  Add buttermilk and whisk in cool whip.  Chill in refrigerator for a few hours.

(From Grandma Norma who got it from Aunt Jenny... I don't tell the masses that it's made with BUTTERMILK.  We just enjoy it!)

Colorful Corn Salad...

2 10 oz. pkgs Frozen Corn (thawed)
2 C. diced Green Pepper
2 C. diced Sweet Red Pepper
2 C. diced Celery
1 C. minced Fresh Parsley
1 C. chopped Green Onion
1/2 C. Shredded Parmesan Cheese
2 t. Ground Cumin
1 1/2 t. Salt
3/4 t. Ground Pepper
1/2 t. Tabasco Sauce
1/8 t. Cayenne Pepper
3 T. Olive Oil
2 minced Cloves of Garlic
6 T. Lime Juice

In a large bowl, combine the first 7 ingredients. In a microwave safe bowl, combine spices, oil and garlic. Microwave on high for 1 minute. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.

12-15 Servings.

(I added a small jar of marinated artichoke hearts (drained) and it "bulked" it up nicely. Turning it from a side dish into a light vegetarian, main event... Either way, it is VERY good. From Diane Jolley who got it from Karen Jensen.)

Favorite Pasta Salad...

12 oz. Bowtie Pasta (cooked)

6 oz. Tri-Color Spiral Pasta (cooked)

2 C. Chicken (cooked & shredded)

1 1/2 C. Celery (chopped)

1 Can Water Chestnuts (sliced)

1 20 oz. Can Pineapple Tidbits

2 Cans Mandarin Oranges

1 C. Green Grapes

1 C. Red Grapes

1 pkg. Craisins

1 C. Slivered Almonds

Mix all together in a large bowl, add 1 16 oz. bottle KRAFT Coleslaw dressing and 1 C. Mayonaise. Mix well.

(Prepared by Jenny for lunch at our Girls Retreat.)

Fruit Salad...

2 Apples

1 Large, Ripe Pear (if you can find a good one)

2 Oranges

1 Large Pomegranate

1 Large Banana

1 1/2 C. Miniature Marshmallows

1/2 Pint Whipping Cream (sweetened & whipped)

Whip the cream, sweeten; add vanilla to taste. Set aside. Add to a large bowl apples and pear, cut chunky, oranges, (peeled and cut into bite size pieces.) pomegranate, (open and remove the individual seeds to equal approx. 1 C.) slice banana into bite size chunks. Mix well to get the "orange" juice spread over the apples and bananas. Fold in marshmallows and whipped cream.

(James and I both grew up with variations of this salad. Ours is a combination of what we both liked in our separate salads. We agree that nuts have no place in it. Although a sprinkling of freshly grated coconut occasionally graces the salad on my plate...)

Black & White Bean Salad...

2 C. White Beans (Drained;Rinsed)
1 C. Black Beans (Drained; Rinsed)
1 Large Green Bell Pepper (Seeded;Chopped)
2 Tbsp. Chives (Chopped;Fresh)
1 Large Can Mandarin Oranges (Reserve 1 T. liquid)
2 Tbsp. Olive Oil
1 Tbsp. White Wine Vinegar
1 Tbsp. Dijon Mustard
Salt & Ground Pepper

Combine beans, bell pepper and chives in large bowl. Drain mandarin oranges reserving 1 Tbsp. of syrup. Add oranges to bean mixture. In a small bowl combine mandarin orange liquid, oil, vinegar and mustard. Whisk until mixed well. Pour over bean mixture and stir to coat. Season to taste with salt and pepper. Serves 4.

(I am the only one in my family who likes this...I am also the only one in my family who tried it. It's good! It's not my favorite salad ever...but it's quick and easy, I always have ALL the ingredients on hand and it looks pretty. Grown ups will eat it. Kids will not.)