Archive for the ‘Salad’ Category

Singapore Slaw

Singapore Slaw
Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 6 to 8 servings

  • 3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
  • 1-1/2 cups jicama cut into strips
  • 1 orange, peeled and sectioned
  • 1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
  • 1 small red onion, thinly sliced and separated into rings
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons peanut oil or salad oil
  • 4 teaspoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon toasted sesame seed (optional)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon dry mustard
  • 1/4 cup peanuts
  1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
  2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
  3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts.

Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.

**Personal Review: No Review Yet**

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Cucumber Salad


Recipe & picture courtesy of Recipezaar

Serves 6-8

  • 2 cucumbers, very thinly sliced
  • 1 red onion, very thinly sliced
  • 2 tablespoons vinegar or lemon juice
  • 2 tablespoons sour cream (low fat)
  • salt and pepper, to taste (I like a lot of pepper)
  • 1/2 teaspoon sugar
  • 1 teaspoon chopped fresh dill
  1. Mix cucumbers and onions together.
  2. Mix rest of ingredients together in a closed bowl and give a shake.
  3. Add to cucumbers, chill till very cold & serve.

**Personal Review: No Review Yet**

California Roll Salad


Recipe & picture courtesy of Good Housekeeping

Prep Time: 15 min
Total Time: 15 min
Serves 4

  • 1 package(s) (8.8-ounce) precooked white rice in microwavable cups
  • 3 tablespoon(s) seasoned light rice vinegar
  • 1 head(s) Boston lettuce
  • 1 seedless cucumber, unpeeled and thinly sliced
  • 1 ripe avocado, thinly sliced
  • 1 pound(s) surimi (imitation crabmeat), broken into 1-inch chunks
  • 3 tablespoon(s) reduced-sodium soy sauce
  • 2 tablespoon(s) slivered pickled ginger
  1. Prepare rice as label directs. Pour rice into medium bowl, and toss with 1 tablespoon vinegar; set aside.
  2. Arrange lettuce leaves on large platter. Top leaves with seasoned rice, cucumber and avocado slices, and surimi.
  3. In cup, mix together soy sauce and remaining 2 tablespoons seasoned vinegar.
  4. To serve, drizzle soy dressing over salad; sprinkle ginger on top.

**Personal Review: No Review Yet**

Creamy Crab and Asparagus Salad


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 10 min
Cook Time: 4 min

  • 1 1/2 pounds asparagus, quartered crosswise on an angle
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper
  • 2 tablespoons finely chopped chives
  • 2 tablespoons mayonnaise
  • 2 teaspoons fresh lemon juice, plus lemon wedges for serving
  • 1 1/2 teaspoons ketchup
  • One 8-ounce container lump crab, picked through
  1. Rinse the asparagus in a colander; leave wet. In a medium nonstick skillet, add the olive oil and asparagus and cook over medium heat until crisp-tender, 3 to 4 minutes. Season with salt and pepper.
  2. In a medium bowl, stir together the chives, mayonnaise, lemon juice and ketchup. Add the crab and toss gently to coat. Season with pepper.
  3. Divide the asparagus among 4 plates and top with a mound of the crab mixture. Serve with the lemon wedges.

**Personal Review: No Review Yet** 

Loaded Baked Potato Salad


Recipe & picture courtesy of Rachael Ray

SERVES 20
Prep Time: 15 min
Cook Time: 1 hr

  • 7 pounds baking potatoes
  • Extra-virgin olive oil, for brushing
  • 2 pounds bacon, cut crosswise into 1-inch pieces
  • 2 sticks (1/2 pound) butter, softened
  • 2 pints sour cream
  • Salt and pepper
  • 1 bunch scallions, thinly sliced
  • 1 pound cheddar cheese, shredded
  1. Preheat the oven to 400°. Pierce the potatoes with a fork; brush with oil. Bake until tender, 1 hour. Let cool, then cut into bite-size pieces.
  2. In a skillet, cook the bacon until crisp, about 10 minutes. Drain.
  3. In a large bowl, combine the butter and sour cream; season with salt and pepper. Stir in the potatoes, bacon, scallions and cheese. Serve at room temperature.

**Personal Review: No Review Yet** 

Macaroni Salad

Recipe courtesy of Family Circle

Makes: 8 servings
Cook: 8 minutes
Prep: 15 minutes

  • 8 ounces elbow macaroni, or other pasta shape
  • 1/2 cup light mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 cup grape tomatoes, halved
  • 3 stalks celery, trimmed and sliced (1 cup)
  • 2 large carrots, trimmed, peeled and grated (about 1 cup)
  • 4 ounces pepper-Jack cheese, cut into 1/4-inch pieces
  • 1/2 of a sweet green pepper, seeded and chopped
  1. Heat a medium-size pot of lightly salted water to boiling. Add macaroni and cook for 7 minutes or until desired tenderness. Drain and rinse with cool water to halt cooking.
  2. Meanwhile, in a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, pepper and salt.
  3. Transfer drained pasta to a serving bowl. Add tomatoes, celery, carrots, cheese, green pepper and slightly more than half of the mayonnaise mixture. Stir gently to combine and coat all ingredients with dressing. Refrigerate until serving. Just before serving, stir in remaining dressing.

**Personal Review: No Review Yet** 

Shrimp Macaroni Salad


Recipe & picture courtesy of Family Circle

Makes: 15 servings
Prep: 10 minutes
Chill: 2 hours
Cook: 8 minutes  

  • 1 pound elbow macaroni
  • 2 cups light mayonnaise
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cans (4 ounces each) deveined tiny cooked shrimp, drained
  • 2 cups sliced celery, about 4 large stalks
  • 3 tablespoons poppyseeds
  1. Cook macaroni following package directions, about 8 minutes. Drain and place in a large bowl.
  2. Mix together the mayonnaise, milk, salt and pepper; stir into the drained macaroni. Gradually fold in the shrimp, celery and poppyseeds.
  3. Cover and refrigerate for at least 2 hours. To serve, remove from the refrigerator and gently stir.

**Personal Review: No Review Yet**