Salad & Dressing Recipes

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BLACK BEAN CHILI SALAD

Ingredients:

1 – 12 oz. black beans

2 cups chopped onion

6 cloves chopped garlic

2 – 20 oz. cans whole tomatoes, chopped, undrained

1 pound ground beef

1 green pepper, chopped

1 tsp. salt

1 tsp. black pepper

2 Tbs. chili powder

1 ½ Tbs. ground cumin

1/8 tsp. crushed red pepper

1 cup grated cheddar cheese

1 cup thinly sliced lettuce

1 mashed avocado

½ cup sour cream

Tortilla chips

Directions:

In large pot, cover the black beans with water and bring to a boil
Turn off heat
Let the beans soak at least 4 hours
Turn on heat
add 1 ½ cups onions and 4 cloves garlic
Simmer until beans are tender
Drain liquid from beans (bean can be cooked ahead of time and frozen till needed)
Add tomatoes to beans and cook on low heat
Meanwhile, brown ground beef in skillet with remaining onion, green pepper, remaining garlic, salt, pepper, chili powder, cumin and red pepper
Drain off fat and add meat mixture to beans and tomatoes
Heat through
Serve with grated cheese, lettuce, avocado, sour cream and Tortilla chips

Makes 8 servings

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CHEESE, ONION AND TOMATO BAKE

Ingredients:

1 medium onion, finely chopped

1 clove garlic, crushed or diced

¾ cheddar cheese, thinly sliced

2 large tomatoes, sliced

½ cup mushrooms, sliced

salt and pepper to taste

Directions:

Oil large skillet and place on medium heat
Layer ingredients as listed above
Add salt and pepper to taste
Cook on low heat for 30 minutes, stirring once at 15 minutes
Serve immediately

Serves 2

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COLORFUL CABBAGE SALAD

Ingredients:

4 cups green cabbage, shredded

3 cups red cabbage, shredded

½ cup green onion, thinly sliced

1 red bell pepper, seeded and diced

½ cup cider vinegar

5 tsp. sugar

1 tsp. black pepper

Directions:

Toss green and red cabbage, onion and bell pepper in large bowl
Mix vinegar, sugar and pepper in separate bowl till sugar dissolves
Add vinegar and sugar dressing to cabbage mixture and mix well
Refrigerate several hours before serving

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CREAMY FRUIT SALAD

Ingredients:

1 can cherry pie filling

1 can fruit cocktail, well drained

9 oz. carton Cool Whip

1 banana

¼ cup chopped nuts (optional)

Directions:

Mix all ingredients together
Chill well before serving

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CUCUMBER SALAD

Ingredients:

¼ tsp. celery seed

⅛ tsp. pepper

2 Tbs. sugar

¼ cup vinegar

¾ tsp. salt

¼ tsp. Accent

1 Tbs. lemon juice

¼ onion, separate rings

2 cucumbers, sliced

Directions:

Mix all ingredients together
Cover and refrigerate for 3 – 4 hours

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EGG AND PEA SALAD

Ingredients:

1 can tiny tot peas, drained

½ cup chopped celery

1 cup cubed cheddar cheese

dash of pepper

1 cup chopped sweet pickles (or pickle relish)

1 hard boiled eggs, chopped

½ cup mayonnaise

Directions:

Mix all ingredients together in bowl
Cover and refrigerated till thoroughly chilled

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FRESH SPINACH SALAD

Ingredients:

1 pkg. fresh spinach

1 can bean sprouts, drained

1 can water chestnuts

6 – 8 slices of bacon, fried

3 hard boiled eggs, sliced

Directions:

In an 11 X 14 dish, place the preceding ingredients in the order given

DRESSING FOR SALAD

Ingredients:

¾ cup sugar

1 cup vegetable oil

2 Tbs. Worcestershire sauce

¼ tsp. salt

¼ cup vinegar

1 chopped medium onion

Directions:

Place all ingredients in blender and blend well
Dressing may be poured over salad the day before it is served

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GREEK PASTA SALAD

Ingredients:

12 oz. dried mostaccioli or penne (about 4 cups uncooked)

2 cups cherry tomatoes, quartered

1 medium cucumber, halved lengthwise and sliced

4 green onions, sliced

1/3 cup pitted kalamata olives, halved

½ cup olive oil

½ cup lemon juice

2 Tbs. snipped fresh basil or 2 tsp. dried basil, crushed

2 Tbs. snipped fresh oregano, or 2 tsp. dried oregano, crushed

1 Tbs. anchovy paste (optional)

4 – 6 cloves garlic, minced

¼ tsp. salt

¼ tsp. pepper

1 cup crumbled feta cheese

Fresh oregano leaves

Directions:

Cook pasta according to package directions
Drain in colander
Rinse with cold water and drain again
In large bowl toss together the cooked pasta, tomatoes, cucumber, green onions and olives
In a screw-top jar combine the olive oil, lemon juice, basil, oregano, anchovy paste (if using), garlic, salt and pepper
Cover and shake well
Drizzle over pasta mixture and toss to coat
Cover and chill in refrigerate for at least 2 hours, up to 24 hours
To serve, add feta cheese, toss, sprinkle with fresh oregano leaves

Makes 12 – 16 side dish servings

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GREEK SALAD

Ingredients:

1 medium head iceberg lettuce, chopped

1 head curly endive, chopped

2 tomatoes

2 cups cubed feta cheese (8 oz.)

½ cup sliced pitted ripe olives

½ cup sliced green onion

1 – 2 oz. can anchovy fillets, drained (optional)

Garlic Croutons (see recipe)

Herbed Vinegar and Oil (see recipe)

Directions:

In a bowl, combine chopped lettuce and endive
Peel and chop tomatoes
Place tomato, cheese, olives, onion, anchovies, croutons and dressing each in small bowls
Assemble individual salads as desired
Top with Herbed Vinegar and Oil

Makes 6 servings

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GREEN BEAN SALAD

Ingredients:

12 oz. fresh green beans, trimmed

1/3 cup fresh parsley, coarsely chopped

4 green onions, sliced

2 stalks celery, chopped

2 Tbs. olive oil

2 Tbs. lime juice

Lime wedges, optional

Directions:

In a 2 qt. microwave safe dish, add green beans and 2 Tbs. water
Cover and microwave on high for 2 ½ minutes
Stir and continue cooking an additional 2 ½ minutes
Drain, rinse with cold water and drain again
Transfer to serving dish
Toss with parsley, green onions, celery, oil and juice
Cover and let stand at room temperature for up to 30 minutes
To serve, sprinkle with salt and pepper and squeeze lime wedges over top

Makes 4 – 6 side dish servings

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MACARONI AND HAM SALAD

Ingredients:

2 cups chopped ham

2 cups macaroni, cooked

1 small onion

½ cup mayonnaise

½ cup cheddar cheese, shredded

1 cup chopped celery

½ cup pickle relish

2 tsp. prepared mustard

Directions:

Mix all ingredients together well
Chill at least 1 hour before serving

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NICOISE SALAD

Ingredients:

Lettuce leaves

1 – 16 oz. can whole green beans, drained

1 – 15 oz. can artichoke hearts, drained and quartered

(can substitute with 1 – 16 oz. can sliced potatoes drained)

1 – 7 oz. can turn, drained and flaked

¾ cup sliced ripe olives

1 – 2 oz. jar sliced pimiento, drained

1 – 2 oz. can anchovy fillets, drained

2 small tomatoes, sliced

Italian dressing

Directions:

Place lettuce in large bowl
Place remaining ingredients, except dressing, in separate smaller bowls
Assemble individual salads as desired
Serve with Italian dressing

Makes 4 – 6 servings

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POLYNESIAN CHICKEN SALAD

Ingredients:

3 cups cubed cooked chicken

1 cup chopped celery

¼ cup chopped sweet pickle

½ cup mayonnaise or salad dressing

1 Tbs. lemon juice

½ tsp. seasoned salt

dash of pepper

2 avocados

2 bananas

1 pineapple

1 pint strawberries

3 oranges, peeled and sections

Honey-Lime Dressing (recipe below)

Directions:

Combine chicken, celery and pickle
Blend together mayonnaise, lemon juice, seasoned salt and pepper
Toss lightly with chicken mixture
Turn into large salad bowl and chill
Cut avocados in half and remove seeds
Scoop out pulp with a melon baller
Slice bananas
Coat avocado balls and banana slices with a little lemon juice to prevent discoloration
Place in small bowls
Cut pineapple lengthwise into 12 wedges
Place pineapple, strawberries and orange sections in small bowls
To assemble individual salads, place a scoop of chicken salad on a plate with 2 pineapple wedges
Top with remaining fruits
Drizzle with Honey-Lime Dressing

Makes 6 servings

HONEY-LIME DRESSING

Ingredients:

½ cup honey

¼ tsp. finely shredded lime peel

¼ cup lime juice

¼ tsp. salt

¼ tsp. ground mace

¾ cup salad oil

2 drops green food coloring (optional)

Directions:

In small bowl, blend together honey, lime peel, juice, salt, and mace
Gradually add salad oil, beating with electric mixer till thickened
Beat in food coloring, if desired
Place in a jar or covered container and chill
Shake well before serving

Makes 1 ½ cups

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POTATO SALAD

Ingredients:

3 Tbs. butter

½ cup chopped onion

2 Tbs. flour

2 Tbs. sugar

1 ½ tsp. salt

1 tsp. celery seed

Dash of pepper

1 cup water

½ cup vinegar

6 cups cooked and diced potatoes

Directions:

· Cook onion butter

· Blend in flour, sugar, salt, celery seed, and pepper

· Add water and vinegar

· Cook and stir until thickened and bubbly

· Add potatoes, tossing lightly

· Heat thoroughly, about 10 minutes

Serve hot or cold.

Makes 8 – 10 servings

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TERIYAKI STEAK SALAD

Ingredients:

½ cup bottled teriyaki sauce

1/3 cup dry sherry

1/3 cup salad oil

3 Tbs. white vinegar

½ tsp. ground ginger

1 pound cooked roast beef

1/3 cup sliced green onion

3 cups shredded Chinese cabbage

3 cups shredded bok choy

1 pint cherry tomatoes

1 ½ cups bias-sliced celery

1 ½ cups bean sprouts

6 oz. fresh or frozen snow peas, thawed

1 – 5 oz. can water chestnuts, drained and sliced

1 cup sliced fresh mushrooms

Directions:

In a jar with a lid, combine teriyaki sauce, sherry, oil, vinegar, and ginger
Shake well
Cut cooked beef into thin strips
Combine beef and onion
Pour marinade over top
Cover and refrigerate 2 – 3 hours
Drain and reserve marinade
In large bowl combine Chinese cabbage and bok choy
Place tomatoes, celery, bean sprouts, snow peas, water chestnuts, mushrooms and marinated beef in separate small bowls
Assemble individual salads as desired
use reserved marinade for dressing

Makes 6 servings

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THREE BEAN SALAD

Ingredients:

1 can green beans

1 can red kidney beans

1 can wax beans

¾ cup sugar

½ cup vinegar

½ cup salad oil

1 small diced onion

1 cup chopped celery

1 green pepper, chopped

Directions:

Drain all beans and place in large bowl
Blend sugar, vinegar and salad oil
Pour over beans and marinate, refrigerated, at leas 4 hours
When ready to serve, add onion, celery and green pepper

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TOSTADA COMPUESTA

Ingredients:

1 pound ground beef

½ cup chopped onion

1 clove garlic, minced

½ tsp. salt

½ tsp. chili powder

1 – 8 oz. can cut green beans

1 – 8 oz. can red kidney beans

cooking oil

6 – 10 inch flour tortillas

1 large tomato, chopped

1 small head lettuce, shredded

1 cup shredded sharp American cheese

Guacamole (recipe below)

Taco sauce

Directions:

In skillet, cook beef, onion and garlic till meat is brown and onion is tender
Drain off fat
Add salt and chili powder
Set aside and keep warm
In saucepan, combine green beans and kidney beans
Heat and drain
In heavy skillet, heat ¼ inch cooking oil
Fry tortillas, one at a time, in hot oil for 20 – 40 seconds on each side, till crisp and golden
Drain on paper towel
Keep warm in foil in 250° oven
When ready to serve, place tortillas in large bowl
Place remaining ingredients each in smaller bowls
To assemble individual salads, layer tortillas with beans, meat, tomato, lettuce and cheese
Top with Guacamole and taco sauce

Make 6 servings

GUACAMOLE

Ingredients:

2 medium avocados, seeded, peeled, and cut up

½ small onion, chopped

2 Tbs. lemon juice

1 clove garlic, minced

½ tsp. salt

dash of pepper

Directions:

In blender, combine all ingredients
Cover and blend till smooth

Makes about 1 ¼ cups

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