Salads are unique and can be composed of a myriad of ingredients. Starting with a simple potato salad you will find based on regions, countries and family recipes a lot of ways to make a great potato salad. I love a good salad to start my meal. The salad can be the most interesting part of a meal. It also usually is a first course at least in America. The following recipes run the gamut from lettuce to beans. Please enjoy these recipes and if you have a favorite send it to me. I’ll be happy to post it and give you credit for it.
RICH & CHARLIE’S MISSOURI ST. LOUIS SALAD
Rich & Charlie’s Salad
Ingredients:
3 cups iceberg lettuce, chopped
1 cup romaine lettuce, chopped
1/2 cup artichoke hearts, preferable canned
1/4 cup diced pimento
1/4 cup sliced red onion
4 oz. freshly grated Parmesan cheese
3 oz. (3/8 cup) Rich & Charlie’s salad dressing
In large salad bowl, combine iceberg and romaine lettuce, artichoke, pimento, red onion, and cheese. Toss thoroughly with dressing.
Rich & Charlie’s Salad Dressing:
Combine 4 ounces (1/2 cup) red wine vinegar, 11 ounces 1-3/8 cups) vegetable oil, 1 ounce (2 tablespoons) olive oil, 1 teaspoon salt,
and 1/2 teaspoon black pepper. Makes 2 cups dressing.
Serves 4
ENJOY!
ANN’S MAINE POTATO AND CELERY SALAD
Ann’s Potato and Celery Salad
INGREDIENTS:
1 lb. potatoes salt for boiling
6 Tbsp French dressing
1 small head of celery, chopped
2 Large, sweet gherkins, sliced
1/4 cup mayonnaise
salt & pepper
1 Tbsp chopped chives
INSTRUCTIONS:
Boil the potatoes in salted water until tender, drain, toss in French dressing and leave until cooled. Slice the potatoes into a bowl, add the celery, gherkins and mayonnaise and season
with the salt and pepper. Add most of the chives the cover and leave in refrigerator until required. Sprinkle with the remaining chives before serving. Serves 4-6
ENJOY!
CHERYL’S OHIO AVOCADO SALAD
Cheryl’s Avocado Salad
INGREDIENTS:
3 ripe avocados, diced
1/2 red onion, chopped
2 tomatoes, diced
1/4 cup cilantro, chopped
2 limes, juiced
2 cloves garlic, chopped
salt & pepper to taste
3 Tbsp red wine vinegar
1/4 cup feta cheese
Tortilla chips, for serving
INSTRUCTIONS:
In a medium bowl, combine all ingredients and gently mix together. For best flavor, allow to set 30 minutes. Garnish with additional feta just before serving.
ENJOY!
INA’S NEW YORK FRESH CORN SALAD
Ina’s Fresh Corn Salad
INGREDIENTS:
5 ears corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 Tbsps. cider vinegar
3 Tbsps. good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup chiffonade fresh basil leaves
INSTRUCTIONS:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
ENJOY!
JUDITH’S MISSOURI SEVEN LAYER SALAD
Judith’s Seven Layer Salad
INGREDIENTS:
1/4 head lettuce, chopped
6 green onions
1 cup peas
1/2 cup green peppers, chopped
1/2 cup cucumber, cubed small
1/2 cup black olives, sliced
1 cup cherry tomatoes cut in half
6 slices bacon (crisp), broken
6 eggs, boiled, chopped
1/4 or less chopped lettuce
DRESSING:
1 1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. sugar
cheese
INSTRUCTIONS:
Combine in above order. Mix dressing and spread over salad. Cover fully. Grate choice of cheese over top. Let stand 24 hours before serving.
ENJOY!
JAN’S UTAH MACARONI SALAD
Jan’s Macaroni Salad
INGREDIENTS:
4 cups cooked macaroni
1 cup mayonnaise
2 Tbsps. vinegar
2 tsp. mustard
salt and pepper
3/4 cup chopped pickles
1/2 cup chopped onion
1 cup chopped cheese
INSTRUCTIONS:
Combine all ingredients, refrigerate. Garnish with sliced olives, chives and smoked paprika.
ENJOY!
LOUISE’S NORTH CAROLINA COLE SLAW
Louise’s Cole Slaw
INGREDIENTS:
1 large head cabbage
1/2 cup shredded carrots
1 onion
1 cup sugar
DRESSING:
Bring to a boil.
1 cup white vinegar
3/4 cup salad oil
2 tsp. salt
2 Tbsp. sugar
1 Tbsp. dry mustard
1 Tbsp. celery seed
INSTRUCTIONS:
Pour the cup of sugar over shredded cabbage and chopped onion. Let stand. Make dressing and pour over cabbage. Do not mix. Refrigerate. Mix before serving. Keeps 9 days.
ENJOY!
RONI’S LOUISIANA SHRIMP SALAD
Roni’s Shrimp Salad
INGREDIENTS:
2 cups cooked macaroni
1/2 cup chopped celery
1 medium onion, chopped fine
1/2 green pepper
1 Tbsp. chopped pimento
1/4 cup French dressing
3 cups cooked small shrimp
3 hard boiled eggs, sliced
1 cup mayonnaise
salt and pepper to taste
minced parsley and paprika
INSTRUCTIONS:
Chill macaroni. Add remaining ingredients, except parsley and paprika. Mix well. Garnish with parsley and paprika.
ENJOY!
ALZINA’S LOUISIANA GREEN BEAN AND AVOCADO SALAD
Alzina’s Green Bean and Avocado Salad
INGREDIENTS:
2 avocados, peeled and cubed
3 tomatoes, cut into small quartered pieced
1 16 oz. can cut green beans
3 green onions, chopped
1 cup Italian dressing
Lettuce
Salt and pepper to taste
INSTRUCTIONS:
Mix together all ingredients except the lettuce. Line bowl with lettuce, top with mixture.
ENJOY!
