Salad Recipes

Potato Salad Recipes

4 to 5 pounds of red, white or yellow potatoes6 hard cooked, boiled eggs ˝ teaspoons salt3 green onions sliced fairly thin1 cup mayonnaise ˝ cup sweet pickle relish1 teaspoon yellow prepared mustard˝ teaspoon black pepperPaprika

Cut potatoes in 2 inch chunks and boil potatoes until tender but not mushy.

Drain same and let cool.

I like to mash the potatoes as if I was to serve as mashed potatoes, but you can leave in chunks.

Add mayonnaise, salt, pepper, onions, pickle relish and mustard to potatoes.

Mix gently and add chopped eggs.

Sprinkle with paprika, cover and refrigerate for a couple of hours.

*Salad Recipes 2

Iceberg Lettuce Wedgies

2 heads of Iceberg lettuceOld fashioned French dressing or blue cheeseSalt and pepper

Wash lettuce, trim and cut into 8 or 10 wedges. Apply dressing, salt and pepper. Enjoy.

*Salad Recipes 3

Tomato, Lime and Onion Mix

4 cups thinly sliced red onion1/3 cup fresh squeezed lime juice˝ teaspoon coarse salt1 ˝ cups of chopped fresh cherry tomatoes˝ cup chopped fresh cilantro2 teaspoons fresh chopped mint leaves1 teaspoon grated lime zest (rind)

Combine onion, lime juice and salt; let stand at room temp for at least an hour. Stir in the tomatoes, cilantro, and mint leaves. Very refreshing, similar to salsa.

*Salad Recipes 4

Baby Spinach with Almonds and Cranberries Recipe

2 Packages of pre- washed baby spinach1 six ounce package Almonds1 six ounce package dried cranberries1 package blue cheese1 jar vinaigrette dressing

Re wash the greens, drain well.Toss in a large salad bowl, mix in cranberries, almonds and crumble in the blue cheese. Serve individually and top with vinaigrette dressing.

*Salad Recipes 5

Caesar Potato Salad

4 boiled or micro waved potatoes2 bags of Caesar salad with dressing from supermarket4 hard bolted eggs cut in quartersAnchovies

Combine the cut up potatoes with the lettuce and dressing, hard boiled eggs and anchovies (if desired). Serves 8 to 10.

* Salad Recipes 6

Honey Vinaigrette Dressing

3 tablespoons olive oil1/2 cup chicken broth4 tablespoons white balsamic or white wine vinegar2 tablespoon honey2 tablespoon shallots4 teaspoons minced fresh tarragon4 teaspoons Dijon mustard1 teaspoon salt1 teaspoon black pepper

Combine all ingredients; mix well with a whip or large fork. Cover and chill for thirty minutes. Makes about a cup and a half. Keeps in refrigerator for about a week.