Category Archives: 04. Salads and Dressings

1000 Island Dressing

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1000 Island Dressing

 

1 cup mayonnaise

1/2 cup ketchup

3/4 cup sweet pickle relish

1 tablespoon sugar

1 teaspoon onion powder

Salt and pepper to taste

 

In a medium sized bowl, mix together the mayonnaise, ketchup, relish, sugar, onion powder, salt and pepper until thoroughly combined

Let dressing sit for about 15 minutes before serving for the flavors to blend

 

Enjoy on a fresh garden salad, burger or even as a dip for chips!

 

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Dill Pickle Potato Salad

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I finally have a Potato Salad Recipe the family loves! Hope you like it too.

 

Dill Pickle Potato Salad

8-10 servings

 

4lbs. medium red potatoes, peeled and halved

5 eggs, hard boiled

1 cup dill pickles, chopped

3/4 cup onion, chopped

3/4 cup celery, chopped

1 1/2 cups mayonnaise

4 teaspoons mustard

2-3 tablespoons dill pickle juice

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika

 

In a large pot, add the potatoes and enough water to cover them by about an inch

Bring to a boil and cook about 15 minutes or until fork tender

Drain the potatoes and cool

In a large mixing bowl, combine the mayonnaise, mustard, pickle juice, salt and pepper

Once cooled, cut the potatoes into bite sized chunks and place in the mixing bowl

Chop four of the hard boiled eggs, and slice the fifth one

Add the chopped eggs, chopped pickles, chopped celery and the chopped onion to the potatoes

Stir gently until everything is coated

Top with the sliced egg, pickles and a sprinkle of paprika

Cover and place in the fridge for 2 hours before or overnight before serving

ENJOY!

Creamy Garlic Salad Dressing

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This dressing had a kick but was really good!  Since it made so much, I used it as a veggie dip also.  Enjoy!

 

Creamy Garlic Salad Dressing

 

1 1/2 cups sour cream

1/2 cup buttermilk

1 teaspoon soy sauce

1 teaspoon lemon juice

1 teaspoon white wine vinegar

1 teaspoon vegetable oil

2 garlic cloves minced

2 teaspoons garlic powder

1 teaspoon Dijon Mustard

 

Whisk together the sour cream, buttermilk, soy sauce, lemon juice, vinegar, oil, garlic, garlic powder and Dijon Mustard

Refrigerate until chilled

 

 

This can be used as both a veggie dip and salad dressing

Apple Salad

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Summer is coming and this is a perfect salad for your next picnic.

 

Apple Salad

Serves 8-10

 

4 tart green apples, cored and chopped

1/2 cup dried cranberries

8 ounces vanilla yogurt

1/4 cup slivered almonds, optional

 

In a medium bowl, stir together all the above ingredients until evenly coated

Serve and enjoy!

Tomato, Cucumber and Avocado Salad

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It’s the season to start thinking about picnic salads!  This one was also great with a maple balsamic dressing.

 

Tomato, Cucumber and Avocado Salad

Makes 2 servings

 

2 large avocados, peeled, seeded and chopped

1 teaspoon lemon juice

1 cup cherry tomatoes, halved

1 cucumber, peeled, seeded and chopped

1 tablespoon red wine vinegar

2 tablespoons olive oil

Salt and pepper to taste

Garlic Salt to taste

 

Drizzle lemon juice over chopped avocado

Place avocado, tomatoes and cucumbers in a large bowl

Whist together red wine vinegar, olive oil, salt and pepper

Toss gently to combine

Serve and enjoy!

 

You can also serve this with Maple Balsamic Dressing

“1905” Salad and Dressing

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This salad was so good!  You can add different meats and cheeses or whatever you have in the fridge.  The dressing is also amazing!

 

“1905” Salad and Dressing

Makes 2 Full Salads

 

4 cups iceberg lettuce, ripped into bite size pieces

1 ripe tomato, cut into chunks

1/2 cup baked ham or other lunch meat, cut into strips

1/2 cup Swiss cheese, cut into strips

1/2 cup pimiento-stuffed green olives

 

“1905” Dressing (see recipe below)

1/4 cup Romano cheese, grated

2 tablespoons Worcestershire Sauce

Juice from 1 lemon or 2 tablespoons bottled lemon juice

 

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl Before serving, add “1905” Dressing, Romano cheese, Worcestershire and lemon juice Toss well and serve immediately

This 1905 Salad from the Columbia House restaurant is a meal in itself Loaded with Meat, Cheese, Olives and all the goodies of a satisfying salad

 

“1905” Dressing

1/2 cup olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

1/8 cup white or red wine vinegar

Salt and pepper to taste

 

Mix olive oil, garlic and oregano in a bowl with a wire whisk

Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper

For best results, prepare 1 to 2 days in advance and refrigerate

 

Potato Salad

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Potato Salad

Makes about 4 servings

 

1 1/2 cups cooked Potatoes

1/4 Mayonnaise or Salad Dressing (Start with less, you can always add more)

2 Tablespoons Mustard

1 Hard Boiled Egg, chopped

1 Tablespoon Relish or chopped Pickles

1/2 teaspoon Onion Powder

1/2 teaspoon Garlic Powder

2 teaspoons Sugar

Salt and Pepper to taste

 

Chopped Onion (Optional)

Chopped Celery (Optional)

Dash of Horseradish (Optional)

 

Mix all the ingredients together and let it set for 30 minutes so the flavors can blend before serving.

Enjoy!