Waldorf Salad
3-4 apples, unpeeled, cored and chopped into bite size pieces 1Tlemon juice1/3Craisins2/3Cchopped celery1/3Cwalnuts (optional)1/3Cmayonnaise 1TsugarDon't bother peeling the apples unless their skins are really unattractive. Cut up 3 or 4 of them, until you get about 2-1/2 or 3 cups of chopped apples.
Sprinkle the lemon juice over the apples. The acid in the lemon juice prevents the apples from turning brown.
The raisins will taste best if you plump them first. Do this by measuring them into a cereal bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up. Drain them very well when you need them.
Chop up the celery, it should take about 2 stalks.
I add walnuts or omit them completely if you don't have any handy.
Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients with the mayonnaise. It is now ready to serve, or you can chill it overnight and serve it tomorrow instead. This is so crunchy and chewy, it is perfect contrast for a meal which is soft, or easy to chew.
Serves:6
6Keys: salad, fruit
salad, fruitMom's Cole Slaw
1 medium cabbage2Tsugar ½tsalt½tcelery seed2Ttarragon vinegar1tprepared mustard½CmayonnaiseGrate cabbage, doing half head at a time. Combine the rest of ingredients to make dressing and pour over cabbage. Stir until well mixed. Refrigerate before serving.
We like to make this with pineapple tidbits, raisins and dried cranberries.
Serves: 6 - 8
Keys: side dish, salad
Garlic Dressing & Romaine Lettuce
Salad: Romaine lettuce, bite size pieces
Romaine lettuce, bite size pieces Grated Parmesan Herbed croutonsDressing:1C mayonnaise
1C mayonnaise 8ozhalf and half1½t garlic juice 1 fresh garlic clove, minced 1T lemon juice 1t garlic powder d salt d Tabasco to taste d white pepper to tasteGarnish: 1 red onion sliced into rings
1 red onion sliced into rings sliced ripe olives tomato wedgesIn a bowl mix and blend all dressing ingredients. Refrigerate, Makes 1½ quarts.
Keys: dressing, salad
Green Bean Caesare
1C bread cubes 2T salad oil 1T vinegar 1T salad oil 1t minced onion16ozfrozen green beans 2T grated Parmesan cheeseLightly brown bread cubes in 2 T oil in skillet; remove cubes and keep hot. In same skillet, combine vinegar, 1 T oil, onion and salt; heat. Add beans and cook thoroughly until heated. When ready to serve, add bread cubes; toss gently, then sprinkle with cheese.
Serves: 4
Keys: green beans, vegetables
Green Onion Dressing
1Coil½Cvinegar1Csugar1tcelery seed1tcelery salt1tdry mustard6 whole green onions (include greens)Place in blender on medium high speed until ingredients are well blended. Serve sparingly over hearts of lettuce.
This was the famous house dressing at Locust Lawn a four start restaurant in Ionia, NY. The restaurant burned down in the 1980's and was not reopened.
Serves: 4
Mandarin Orange Salad
Salad:
¼eahead of Iceberg Lettuce ¼eahead of Romaine Lettuce 2eawhole Green Onions (chopped) 2eastalks Celery (sliced) 1eacan Mandarin Oranges (drained)1/3C Almonds (sliced) 1½T SugarWarm almonds and sugar over medium heat until sugar melts and almonds are cooked, allow to cool, then mix into salad ingredients.
Dressing:
¼C Oil 2T Vinegar 2T Sugar 1T Parsley d Salt d Pepper d Tabasco SauceMix dressing ingredients and chill, can be made early in the day. Mix dressing into the salad greens one hour before serving.
Sofitel Dressing
3Tmayonnaise1TDijon mustard1Tyellow mustard3Tred wine vinegar1tsalt½tfreshly ground pepper½ttarragon fresh or dry2CoilMix mayonnaise with the mustards, vinegar and spices until you have a smooth mixture. Then add the oil a little at a time. Adjust seasonings if necessary. If the mixture is too thick, add more oil.
Serves: 4-6
Bill's Italian Salad
tomatoes, dicedblack olives, slicedonion, slicedcucumber, slicedItalian dressing (oil & vinegar)Place ingredients in a serving bowl and add the Italian dressing and toss salad. Goes great with pasta or steak.
Spinach Salad
6 slices of bacon 1 egg1½Tsugar ¼tsalt 1Tlemon juice 3Tvinegar ½tdry mustard ½Csour cream ½ head medium lettuce 3Cspinach 5 green onionsMicrowave bacon for 4½ miutes until crisp and save drippings. In a glass measuring cup beat egg lightly add 2 T bacon drippings, sugar, salt, lemon juice, vinegar, dry mustard and sour cream. Microwave uncovered for 2-2½ minutes or until mixture thickens. Toss lettuce, spinach, green onions and crumbled bacon. Just before serving pour dressing over and toss. Serve immediately.
Serves: 4
Celery Seed Dressing
1½Tcelery seed1¾Csugar 1Tsalt ¾Tdry mustard ¾Tgarlic powder 1Cvinegar 2 eggs, beaten 2Tgrated onion 4CoilBlend all ingredients.
French Dressing
1Csugar ½Cvinegar1/8tpepper ¾tpaprika 1½Coil 2Cchile sauce (Delmonte) small onion, chopped fineCombine all ingredients in blender and mix.
Layered Vegetable Salad
1 head of lettuce 1C celery, chopped ½C green pepper, chopped ¼C onion, chopped 1 package frozen peas, not cooked 1 small can water chestnuts, drained & sliced2-3 eggs, hard cooked, chopped or sliced 2C mayonnaise 2T sugar ¼lbcheese, grated 10 slices bacon, cooked crisp & choppedUse a large bowl and starting with lettuce make layers of all the ingredients down to the mayonnaise. Mix mayonnaise and sugar and put in a single layer on top of salad. Sprinkle with grated cheese and bacon pieces. Cover and refrigerate for 24 hours. Toss salad gently and put in a large bowl for serving.
Serves:8-12
8-12Keys: salad, vegetable
salad, vegetableAsparagus Salad
2lbasparagus, cooked & chilled 1 egg yoke ¼C sour cream 2T tarragon vinegar ½t dry mustard ½t salt2-3 drops hot pepper sauce ½t fresh parsley, minced ½C vegetable oilIn a blender combine egg yoke, sour cream, vinegar, mustard, salt, pepper sauce, sugar and parsley for 30 seconds. Add vegetable oil very gradually with blender on high speed. Chill sauce.
Place asparagus on lettuce leaves and top with the sauce. May also be used as an appetizer.
Serves:6-8
6-8Keys: salad, vegetable, appetizer
salad, vegetable, appetizerSalads
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