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Thread: I need a salad recipe

  1. #41
    Senior Member
    Join Date
    Aug 2010
    Southeastern Indiana
    I have made a lot of these salads and they all sound good. However I haven't seen a recipe for my cauliflower salad.


    Chopped lettuce (amount depends on how much you want to make)
    Chopped cauliflower (same as above)
    Chopped onion (ditto)
    Salad dressing (Miracle Whip)
    Sugar (or substitute)
    Parmesan cheese

    Chop lettuce into salad bowl. Chop cauliflower into bite-sized pieces and place over lettuce. Same with onions. Spread with salad dressing, then sprinkle with sugar, cheese, and bacon. Let set in refrigerator until ready to serve. Stir before serving. (I take this to all our church dinners and come home with an empty bowl. You can make the amounts according to how many you are serving.)
    Alice the quilter

  2. #42
    Senior Member
    Join Date
    Feb 2010
    Ashtabula County, Ohio
    I make a Brunch Salad that has 2 cups of Cooked and Chilled Rice, 1 cup barely steamed Green Peas, chilled , 2 cups of Cut up red Grapes, 2 shredded large Carrots, 1 can Garbanzo beans drain and rinse,1 Can dark Red Kidney beans, Drain and Rinsed, 1 can -15 oz kernel Corn drained, 1 cup of thinly Sliced Celery, 1 can of Pineapple tidbits, drained, 1 large can Mandarin Oranges, drained, 1 large Green or Red or Yellow Pepper diced. and 2 Bananas cut in half lengthwise and cut in 1/2 inch slices... Dump all together and add 1 cup of Miracle Whip and 1 small 8 oz container of Yogurt or sour Cream and 2 Tablespoons of Sugar or Honey. Add 8 oz.. Shredded Cheddar Cheese just before Serving stirring in Gently...( Yogurt could be any Flavor like peach or lemon or pineapple) Chill well over night.... ( with the beans, corn and rice you have complete Protein... I like to serve this with Whole Grain Muffins like Oatmeal muffins or Multi-grain breads..
    Friend who can share your laughter and tears are the only ones you need.

  3. #43
    Member HuskerQuilter's Avatar
    Join Date
    Sep 2010
    Snicker salad is always yummy...and healthy cause it has apples in it, right? Another easy one is the oriental cole slaw that has ramen noodles and sunflower kernels in it, with a dressing made of oil, vinegar, sugar and soy sauce. When I'm in a big hurry one of my fave's is 1 carton cottage cheese, mix in 1 pkg apricot jello. Add one can drained apricots (cut up) and fold in one container of Cool Whip. Can add pecans, but my kids like it better without the pecans. 5 minutes and it's done. You'd want to double it for a crowd.

  4. #44
    Super Member Annaquilts's Avatar
    Join Date
    Jul 2010
    This type of salad is very popular here as is the one posted with walnuts, cranberries and those gourmet little sald leaves.

    Quote Originally Posted by adnil458 View Post
    Crunchy Cabbage Salad

    1 pk (3 oz) chicken ramen noodles
    1/2 cup vegetable oil
    3 Tbsp cider vinegar
    2 Tbsp sugar
    1/2 teasp salt
    1/2 teasp pepper
    5 cups shredded green cabbage
    3/4 cup chopped green pepper
    3/4 cup chopped sweet pepper
    1/2 cup shredded red cabbage
    1/2 cup shredded carrot
    1/2 cup chopped green onions
    1/2 cup slivered almonds toasted
    2 Tbsp sesame seeds toasted

    Break noodles set aside. In a jar with a tight fitting lid combine the oil, vinegar, sugar, salt, pepper, and half of the contents of seasoning packet or save for another use. In a large bowl combine the remaining ingredients. Add noodles and dressing toss to coat, serve immediately. Yield 10-12 servings.
    Anna Quilts

  5. #45
    Super Member
    Join Date
    Jan 2009
    Hattiesburg,MS 39402
    I make spaghetti salad. cut up tomatoes, celery, bell peppers, cucumbers and onions (optional) marinate in a bottle of Italian dressing over night Cook one pound spaghetti (next day) pour marintate over the spaghetti and serve cold.....yummy salt and pepper to taste

  6. #46
    Junior Member vickster's Avatar
    Join Date
    Dec 2009
    pahrump, nevada
    sweet potato salad 2 lbs sweet potatoes cooked and diced /2 stalks chopped celery 2 chopped green onions / 2 diced hard boiled eggs --- dressing 1 cup mayo a touch of mustard salt and pepper mix together. i had never tried this. i tried it and it was really good

  7. #47
    Super Member KyKaren1949's Avatar
    Join Date
    Jun 2009
    Owensboro, KY
    Mandarin Orange Salad


    1 head iceberg lettuce, rinses
    1 head romaine, rinsed
    1 cup slivered almonds
    1/4 cup sugar
    1 cup vegetable oil
    1/4 cup vinegar
    1/4 cup sugar
    1 Tablespoon parsley flakes
    1 teaspoon salt
    Dash of black pepper
    6 green onion tops, thinly sliced
    1 lg. can mandarin oranges, drained, chilled

    Tear the iceberg lettuce and romaine into bite-size pieces into a bowl. Chill, covered, in the refrigerator. Combine the almonds and 1/4 cup sugar in a saucepan. Cook over medium heat until the sugar browns, stirring constantly. Spread on an ungreased baking sheet. Cool and break into tiny pieces.

    Combine the oil, vinegar, 1/4 cup sugar, parsley flakes, salt and black pepper in a bowl and mix well. Chill, covered, in the refrigerator. Combine the lettuce mixture, green onions, caramelized almonds and mandarin oranges in a large salad bowl and toss to mix. Add the desired amount of dressing and toss to coat.
    Strawberry Pretzel Salad
    2 cups crushed pretzels
    3/4 cup butter melted
    4 Tablespoons sugar
    8 ounces cream cheese
    1/4 cup sugar
    8 ounces of Cool Whip
    1 large package of strawberry Jello
    2 1/2 cups strawberries crushed or sliced, freshor frozen
    Combine pretzels, butter and sugar and press into the bottom of a 9 X 13inch pan.
    Bake at 350 degrees for 8-10 minutes. Cool.
    Combine Cream Cheese, remaining sugar and whipped cream. Pour over cooled crust.
    In a separate bowl, dissolve gelatin with 1/1/4 cup boiling water and then add strawberries.
    Cool in a refrigerator until slightly thickened.
    Pour over cream cheese mixture and then chill entire dish until set firmly.
    Strawberry Romaine Salad

    Ingredients 1/4 cup sugar

    1/3 cup slivered almonds or pecans

    1 bunch romaine, torn

    1 small onion, halved and thinly sliced

    2 cups halved fresh strawberries

    1/4 cup mayonnaise

    2 tablespoons sugar

    1 tablespoon sour cream

    1 tablespoon milk

    2-1/4 teaspoons cider vinegar

    1-1/2 teaspoons poppy seeds

    In a small heavy skillet over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes. Stir in almonds until coated. Spread on foil to cool; break into small pieces.

    In a large bowl, combine the romaine, onion and strawberries. Combine the dressing ingredients; drizzle over salad and toss to coat. Sprinkle with coated almonds.

    Karen in Kentucky

  8. #48
    Super Member nanacc's Avatar
    Join Date
    Jan 2012
    Blog Entries
    I love salads, so I've drooled my way through all these suggestions. Mine is not a salad exactly, but some of our families consider it as such. They expect this at every family gathering.
    2 T. oil
    1 1/2 c. vinegar
    1 1/2 t. pepper
    1 t. seasoning salt
    2 t. dried mustard
    1 t. garlic salt
    1 t. parsley or celery seed (I use cilantro/is fistfull a measurement?)
    1 1/2 c. sugar
    (I also add 1 t. white pepper because we like a little more 'bite')
    Raw vegetables---carrots, cauliflower, onions, bell pepper, cucumber, or any raw vegetables you prefer.
    I like to simmer all except cilantro and vegs for just long enough for them to blend well. Cool well. We do at least a double recipe of marinade, pour over vegs and cilantro, seal in gallon jar or sealable container for 24 to 48 hours. Never a morsel left!

  9. #49
    Power Poster QuiltE's Avatar
    Join Date
    Apr 2011
    Ontario, Canada
    Here's my shortcut to the NanaCC's Veggies ...........

    Shortcut Marinated Veggies

    Chop or Chunk ... assorted raw veggies
    (eg. carrots, red onions, cauliflower, broccoli, peppers, cucumber, zucchini, mushrooms, etc.)

    Put in container.

    Pour overtop ... Italian Dressing

    Mix gently so as not to break up veggies.
    Cover and store in frig overnight.
    Drain and serve.
    Should there be any leftovers, top with leftover marinade.

    For a protein punch ... sprinkle with crumbled feta at serving (or serve feta on the side); or add some drained chickpeas to the raw veggies before marinating.

    I always make more than enough, hoping for leftovers! Seldom happens!
    Sew many ideas ... just sew little time!!

  10. #50
    Junior Member
    Join Date
    Apr 2008

    1 box linguine, cooked and drained
    1 lg. bottle Italian Salad Dressing (Zesty if you like)
    Assorted Vegetables, chopped/diced
    (celery, sweet onion, yellow squash, tomatoes, carrots, red onions, cauliflower, broccoli, peppers, cucumber, zucchini, mushrooms, even some cheese like Swiss, provolone, cheddar, whatever you like)

    Put cooked pasta in a large bowl with lid and start chopping. After preparing what you want, pour Italian dressing over all. Mix well, cover and refrigerate at least 8 hours for flavors to meld. This can be made with few or lots of vegetables and as much as you want. This becomes your salad specialty.

    My uncle has since passed, but he was highly alergic to raw tomatoes (caused hives in his esophagus), so the chopped tomatoes were served on the side in another bowl for those who wanted to add them to their salad.
    And this did turn out to be a deli salad. I took it to an office party, one of my coworker's husband owned a small
    meat market. Of course he had fresh salads to go. She loved this salad and asked if I would mind he sold it in
    the market. I gave her the two main ingredients and she picked how her own salad would be prepared. Every night
    she made fresh salad for him to take in with him in the morning. Did this for many years she did this.

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