This is a quick and flavorful salad that goes great with grilled chicken. I found that it’s good cold, warm or even room temperature.
Ingredients
Directions
Combine all ingredients, tossing well.
From: My Recipes
Sep16
Category Archives: Side Salads
Jun23
Cucumber Salad
I saw this recipe in mscreneet’s blog and thought I would give it a try. I did NOT use all of the salt that it called for and I used Splenda instead of sugar. It was pretty good. The longer this sits in the fridge, the better it is! It’s so much better after a day or two.
Cucumber Salad
Ingredients
2 cucumbers (sliced)
1/2 medium onion thinly sliced
1/2 cup apple cider vinegar
1 tablespoon olive oil
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon of finely chopped garlic
1/2 tablespoon sugar
Directions
Combine sliced cucumbers and onion in a medium sized glass bowl.
In a small glass bowl mix, vinegar, salt, pepper, garlic, sugar and olive oil until well mixed
Pour over cucumber and onion mixture and stir being sure to coat all of the cucumbers
Cover the bowl with plastic and place in the refrigerator for at least 30 minutes.
Jun19
Cilantro Slaw
I love cole slaw but hate mayonaisse, so I am always making vinegar based slaw. I came across this recipe and had to try this new slaw variation! It didn’t call for vinegar but after reading the reviews, I did decide to add a couple splashes of it anyway. I used balsalmic vinegar. I love cilantro so this was a perfect, healthy dish for me to make. Very refreshing!
Cilantro Slaw
Ingredients
12 ounces purchased shredded three-color coleslaw mix
1 cup coarsely chopped fresh cilantro
3 tablespoons canola oil
3 tablespoons fresh lime juice
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
Directions
Place coleslaw mix and cilantro in large bowl. Whisk canola oil, lime juice, salt, and pepper in medium bowl to blend. Add to cabbage mixture; toss to coat.
From: www.epicurious.com, Courtesy of Bon Appetit, June 2006
May4
Trudi’s Potato Salad
This post was written by my mom.
I usually don’t measure ingredients when making potato salad, however I paid special attention today (and kept notes), making adjustments as I went along. I guess I did pretty good since my daughter, who to my knowledge has never eaten potato salad, (even though I have made it since before she was born) ate some and said it was good!
This batch was also special because my daughter asked me to make it for my grandson’s second birthday party!
Ingredients
5 lbs potatos
2 stalks diced celery
1 small sweet onion diced
6 hard boiled eggs chopped
3 hard boiled eggs sliced for garnish
¼ cup sweet relish
¼ cup salad cubes ,drained
1 large jar diced pimento
1 ¼ to 1 ½ mayonnaise
2 tsp celery seed
2 tsp prepared mustard
2 tsp sugar
Seasoned salt and black pepper to taste
Paprika for garnish
Directions
Peel, cube potatoes, cook in dutch oven pot until fork tender.
Drain in colander, cool in refrigerator for approx 15 minutes
Return to pot add onions, celery and eggs.
Mix remaining ingredients (except sliced eggs) in bowl, pour over potatoes and stir until well coated.
Taste and add more salt and pepper if needed
Mar30
Marinated Vegetable Salad
This is a recipe passed down from my late Grandmother Brady. It is easy and delicious. These vegetables always make me think of days of my childhood visiting my grandparents in North Carolina. They were originally made with peas but my mom started making it for me using corn because I don’t like peas.
Marinated Vegetables
1 can French cut green beans
1 can green peas or 1 can corn
1 small jar pimientos
1 cup chopped celery (I rarely buy celery so I never add it)
1 chopped onion (I normally use onion but didn’t have one on hand for this batch)
1 cup sugar (I use 1/2 cup or less)
1 cup vinegar
1/2 cup salad oil
1 tbsp salt (sometimes I use celery salt)
1 tsp pepper
Drain vegetables. Mix remaining ingredients and pour mixture over vegetables. Chill thoroughly. Will keep for several days.
