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S - A - L - A - D!
Macaroni Salad
- 8-ounce package of elbow macaroni, cooked and chilled
- 1 green pepper
- 2 sweet pickles
- 2 hard-boiled eggs
- Celery, as desired
- 1 small onion
- 1 tomato
Cut up the above ingredients and mix with the following cooked dressing.
Dressing :
- 1 cup sugar
- 2 eggs
- 1/2 stick butter
- 1 teaspoon French mustard
- 1 tablespoon flour
- 1/2 cup vinegar
- 1/2 cup water
- Pinch of salt
Mix all ingredients and beat together. Cook slowly until thickened.
To use the entire 16-ounce package of maraconi, add 1 large green pepper, 4 pickles, 3 hard-cooked eggs, and 1 large tomato and the same amount of dressing.
J.R. of Arnold sent in a recipe she called "a tasty and good macaroni salad and the only recipe I've ever used. I always get a lot of compliments on it," she added.
Classic Macaroni Salad
- 3/4 cup Hellmann's mayonnaise
- 2 tablespoons vinegar
- 1 tablespoon prepared mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 8 ounces elbow macaroni, cooked and drained
- 1 cup sliced celery
- 1 cup chopped green or sweet red pepper
- 1/4 cup chopped onion
In large bowl, stir together mayonnaise, vinegar, mustard, sugar, salt and pepper until smooth. Add macaroni, celery, green pepper and onion. Toss to coat well. Cover and chill. Makes 5 cups.
Lobster Salad
- 1 pound fully cooked lobster meat or 5 pounds live lobsters
- 1 medium cucumber, 5 to 6 ounces, peeled, seeded and finely diced
- cup mayonnaise
- 3 small scallions, white and most of the green parts, thinly sliced
- Kosher or sea salt
- Freshly ground black pepper
If using live lobsters, steam and remove the meat when cooled. Cut the meat into -inch dice. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the sc allions. If not, add them 30 minutes before serving. Season with salt, if needed, and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.
Ranchero Chicken Salad
By Sue Driscoll
- 6 skinless, boneless chicken breast halves
- 1/2 cup bottled barbecue sauce
- 10-ounce package torn mixed salad greens
- 2 medium tomatoes, chopped
- 1 1/2 cups shredded cheddar cheese
- 1 small red bell pepper, cut into short, thin strips
- 1 can, 11 ounces, whole-kernel corn, drained
- 1/2 cup canned black beans, rinsed and drained
- 1 can, 2.5 ounces, sliced ripe olives, drained
- 2 green onions, thinly sliced
- 1 cup bottled ranch dressing
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
Brush both sides of chicken with barbecue sauce and grill or broil about 5 inches from heat source 6 minutes per side or until juices are clear. Meanwhile, in large bowl, combine lettuce, tomatoes, cup cheese, bell pepper, corn, black beans, ollives and green onions and mix well. In separate bowl, combine dressing, chili powder and cumin and mix well.
To serve, divide lettuce mixture onto 6 serving plates. Cut chicken crosswise into -inch-thick slices and arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining cup cheese. Serves 6.
Note: Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving. Reheat or serve chilled. Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.
This recipe won the grand prize of $10,000 in the Sargento Cheese Tasteful Rewards Recipe Challenge.
Deli-Style Pasta Salad
- 1 package, 7 ounces, tri-color spiral pasta
- 6 ounces thinly sliced hard salami, julienned
- 6 ounces provolone cheese, cubed
- 1 can, 2 1/4 ounces, sliced ripe olives, drained
- 1 small red onion, thinly sliced
- 1 small zucchini, halved and thinly sliced
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1/4 cup minced fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive or vegetable oil
- 1/4 cup cider or red wine vinegar
- 1 garlic clove, minced
- 1 1/2 teaspoons ground mustard
- 1 teaspoon each: dried basil and oregano
- 1/4 teaspoon salt
- Dash pepper
- 2 medium tomatoes, cut into wedges
Cook the pasta according to package directions and drain. Place in a large bowl. Add the next nine ingredients. In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, seasonings and shake well. Pour over salad and toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes. Yields 10 to 12 servings.
San Torini Salad
- 4 cups torn romaine lettuce
- 2 cups seedless grapes
- 2 cups pared, seeded and thinly sliced cucumbers
- 1/2 cup each: crumbled feta cheese and thinly sliced red onions
- 2 tablespoons pitted and sliced Kalamata olives
- Lemon-orange dressing
Layer all ingredients except dressing in salad bowl. Refrigerate until ready to serve. Add dressing and toss until all ingredients are coated. Makes 4 servings.
Lemon-Oregano Dressing
- 3 tablespoons each: lemon juice, white wine vinegar and olive oil
- 1 tablespoon chopped fresh oregano leaves
- 1 teaspoon honey
- 1/2 teaspoon each: grated lemon peel and salt
- 1/4 teaspoon freshly ground pepper
Combine all ingredients and mix well. Makes about cup.
Nutritional content per serving: 242 calories; 16 grams fat; 22 grams carbohydrates; 17 mg cholesterol.
Chicken & Cheddar Salad
- 1 package, 10 ounces, assorted torn salad greens
- 2 cups cooked chicken or turkey breast, cut into thin strips
- 1 can, 15 or 18 ounces, red kidney beans, rinsed and drained
- 1 1/2 cups light shredded mild cheddar cheese
- 1 can, 11 ounces, Mandarin orange segments, drained
- 1/2 cup thinly sliced celery
- 1/3 cup orange juice
- 2 tablespoons white wine vinegar
- 2 tablespoons finely chopped red onion
- 1 tablespoon vegetable oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
In large bowl, combine salad greens, chicken, beans, cheese, orange segments and celery and mix well. In small bowl, combine remaining ingredients and mix well. Add to salad and toss to coat evenly with dressing. Serves 6.
Note: Salad and dressing can be prepared up to 8 hours in advance. Toss just before serving.
Watermelon Waldorf Salad
- 2 cups cubed watermelon, about -inch cubes, seeds removed
- 1/2 cup sliced celery
- 1/2 cup seedless red grape halves
- Dash of salt
- 1/4 cup nonfat coleslaw dressing
- 2 tablespoons sliced almonds, toasted
Stir together watermelon, celery and grapes in bowl. Just before serving, stir salt into coleslaw dressing, Pour mixture over fruit and stir until coated. Sprinkle with almonds. Serves 6.
Nutritional content per serving: 55 calories, 10 grams carbohydrates; 1 gram fat; 0 cholesterol.
Main-Dish Salad
- 2 1/2 cups cubed fully cooked low-fat ham
- 1/3 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon each: dried oregano and thyme
- 1/4 teaspoon each: cayenne pepper and pepper
- 1 tablespoon cooking oil
- 1/3 cup cider or red wine vinegar
- 4 cups cooked rice or couscous
- 3 cups diced cooked chicken
- 2 celery ribs, thinly sliced
- 1/2 cup each: julienned green pepper and sweet red pepper
- 2 green onions with tops, sliced
- 1 pint cherry tomatoes
In a skillet over medium heat, saute the first seven ingredients in oil until vegetables are tender. Remove from the heat and stir in vinegar. Cool for 5 minutes. In a bowl, toss rice, chicken, celery, peppers and onions. Stir in the ham mixture. Cover and chill for at least 2 hours. Yields 9 servings.
Best Ever German Potato Salad
- 5 pounds potatoes
- 1 onion
- 1/2 pound bacon
- 1 cup sugar, well rounded
- 2 teaspoons salt
- 3 tablespoons flour
- 2 cups vinegar, diluted with water depending on strength of vinegar
- 8 tablespoons bacon grease, approximately
- 5 hard-cooked eggs
Cook potatoes with skins on. Peel and slice medium size. Chop onion fine and mix with potatoes. Combine potatoes and onions and mix well. Cut bacon fine and fry crisp.In a saucepan, mix sugar, salt and flour. Add vinegar and stir until well blended. Add this mixture to the bacon bits and grease. Cook sauce until thick, stirring constantly. Pour sauce over potatoes and mix well. Chop hardcooked eggs and gently mix with ingredients. Serve warm, if desired. Slice 2 hard-boiled eggs and use on top for garnish.
Taco Salad
By Jim MacDonald
- 1 to 1 pounds lean ground beef
- A few drops of Tabasco sauce
- 1 head of lettuce, shredded
- 1 to 2 tomatoes, chopped sweet onion, chopped
- 6 to 8 ounces fat-free cheddar cheese, shredded
- 1 cucumber, chopped
- 1 bag Dorito chips, crushed
- Ceasar or Italian low-fat salad dressing
Brown the meat and drain; add a few drops of Tabasco sauce, if desired. Cool in refrigerator. Just before serving, mix the lettuce, tomatoes, onions, cheese and cucumber with the meat. Add salad dressing as desired. Serves 6.
Roger's Coleslaw
- 1-pound cabbage head, shredded
- 1 medium cucumber, peeled and chopped
cup reduced-fat mayonnaise
- 1 tablespoon vinegar
- 2 packages Equal sweetener
- Dash of salt
- Pepper, to taste
- 1 teaspoon celery seed
Mix all ingredients together. Serves 8.
Nutritional content: 32.5 calories; 1 gram fat; 6 mg cholesterol; 5.6 grams carbohydrate.
Chicken Pasta Salad
From Cooking Light magazine
- 4 cups pasta, cooked
- 2 cups cooked chicken breast halves without skin, diced
- cup carrot, slicedcup celery, sliced
- cup green peas, frozen, thawed
- cup red and green bell peppers, diced
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons parsley, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon rind, grated
- 1 teaspoon tarragon
- teaspoon salt
- teaspoon pepper
Combine first six ingredients in large bowl. Combine olive oil and remaining ingredients and mix well with a whisk. Drizzle vinaigrette over salad and toss gently. Cover salad and chill. Serves 12.
Note: Any kind of short pasta can be used bow ties, shells or pasta of your choice. Eight ounces of uncooked pasta yields about 4 cups cooked.
Nutritional content: 210.4 calories; 4.5 grams fat; 18 mg cholesterol; 29.6 grams carbohydrates.
Healthy Potato Salad
- 2 medium potatoes
- 1 egg, hard-boiled
- cup celery, chopped
- cup green pepper, chopped
- cup scallion, chopped
- 2 tablespoons pimento, chopped
- 1 tablespoon prepared mustard
- 3 tablespoons nonfat mayonnaise
Cut potatoes into half-inch cubes, leaving skin on. Boil in lightly salted water until cooked, 8 to 10 minutes. Drain. Combine all ingredients and refrigerate until serving time. Serves 4.
Nutritional content: 66.6 calories; 1.3 grams fat; 11.5 grams carbohydrates; 45 mg cholesterol.
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