VEGIE SALADS(12)
Source of Recipe
friends and www
List of Ingredients
Three Bean Salad
8 oz Chopped green beans
8 oz Chopped wax beans
15 oz Kidney beans
1/2 cup Chopped green pepper
1/2 cup Sugar
2/3 cup Vinegar
1/3 cup Salad oil
1 tsp Salt
1/4 tsp Pepper
· Mix all ingredients thoroughly. Chill overnight.
Layered Salad for Company
· Shred lettuce
Layer each of the following:
· Cucumber
· Cherry tomato
· Zucchini
· Mushrooms
· Red, green and yellow peppers
· Carrots - sliced, or shredded
· Chopped spanish onion or red onion
· Pkg. of frozen peas (layer frozen)
Mix dressing as follows:
· 1 C. mayonnaise OR light mayonnaise
· 1 C. sour cream OR plain yogurt
· Some lemon juice
· 2 more layers of vegetables as above, shredded cheddar cheese, a layer of
grapenuts and after the last addition pour dressing over top and place cherry
tomatoes on top.
· Cover with saran wrap and refrigerate overnight.
An alternative to this dressing is Russian Dressing or Thousand Island
Dressing, but try this one first, it's very good and very light.
Molded Vegetable Relish
1 pkg (3 oz) Lemon or Lime jello
3/4 teaspoon Salt
1 cup Boiling water
3/4 cup Cold water
2 Tbs Vinegar
2 teaspoon Grated onion
1/2 cup Finely chopped cabbage
1/2 cup Grated carrot
1/4 cup Finely chopped celery
3 Tbs Chopped green pepper
· Dissolve gelatin and salt in boiling water.
· Add cold water, vinegar and grated onion.
· Chill until thickened. Fold in vegetables.
· Pour into 3 or 4 cup mold. And Chill till set
Taco Salad
1 lb Hamburger
1/2 head Lettuce, shredded
1 Tomato, diced
1/2 cup grated cheese
1 medium Onion, chopped
Mixtue of Mayonnaise, french dressing
1 snack pkg Corn chips
· Brown hamburger; drain off grease and cool.
· Add lettuce, tomato, cheese, onion and mayonnaise; toss lightly.
· Add corn chips just before serving, toss well
Cucumber-Dill Pasta Salad
3 cups Cooked pasta
1/2 cup Carrot, thinly sliced
1/2 cup Celery, thinly sliced
1 cup Broccoli florets, parboiled
1 Green onion, thinly sliced
1/4 cup Chopped onion
1/2 - 3/4 cup Bottled cucumber salad dressing
1 tsp Dill weed
Salt and pepper to taste
· Combine all ingredients in a large salad bowl. Chill until serving time.
· Yield: 4-6 servings.
Sensational Strawberry Chicken Salad
:
1/2 C. mayonnaise
1 tbsp. lemon juice
1 tsp. lemon peel
1 tsp. salt
1 tsp. curry powder
2 C. diced cooked chicken
1 C. sliced celery
1/4 C. chopped red onion
1 1/2 pints strawberries, washed and capped
In a large bowl, mix together mayonnaise, lemon juice, peel, salt and curry
powder. Add chicken, celery, and onion, toss. Cover and chill. Just before
serving, slice 1 pint strawberries, gently toss with chicken. Line platter of
individual serving plates with lettuce. Mound chicken mixture on lettuce Garnish
with whole strawberries. Makes 4 servings
CORN RELISH
1/4 c. sugar
1/2 tsp. Salt
1/2 c. vinegar
1/2 tsp. celery seed
1 can whole kernel corn
1 Tbsp. minced onion
1 Tbsp. chopped pimento
1/2 c. vinegar
1/4 tsp. Tabasco sauce
1/4 tsp. mustard seed
2 Tbsp. chopped green pepper, Red Pepper, Yellow Pepper
Mix sugar, vinegar, salt, Tabasco sauce, celery seed and mustard seed and
bring to a boil for 5 minutes. Remove from heat. Combine with remaining
ingredients and chill. Keeps in refrigerator for 3 to 4 weeks.
CORN RELISH
2 12 oz. cans Whole Kernel Corn
2/3 C. Onion, diced
2/3 C. Green Pepper, diced
2/3 C. Pimento, diced
1/2 C. Vinegar
2 Tbsp. Vegetable Oil
1/4 C. Sugar
2 tsp. Dry Mustard
1/2 tsp. Salt
1/2 tsp. Pepper
· Drain the liquid from the corn, reserving 1/2 cup.
· Combine the corn with diced onion, green pepper and pimento in a large
bowl.
· Combine the reserved corn liquid, vinegar, vegetable oil, sugar, dry
mustard, salt and pepper in a small sauce pan.
· Bring to boiling; pour over vegetables. Cover with plastic wrap.
Refrigerate overnight, stirring occasionally.
· 10 servings (5 cups)
RED, GREEN AND YELLOW RELISH
3 lg. Green peppers
3 lg. Red peppers
3 lg. Sweet yellow peppers
3 lg. Onions
1 1/2 tsp. Salt
1 C Sugar
1 C Vinegar
· Grind peppers and onions in food processor using fine blade. Cover with
boiling water; let stand 5 minutes. Drain thoroughly. Add salt, sugar, vinegar;
boil 10 minutes.
· Seal in hot sterilized jars.
Makes 3 quarts or 6 pints. Double for larger batch.
MIXED VEGETABLE SALAD
1 medium zucchini, cut in 4ths, lengthwise and then sliced
2 small yellow summer squash, cut in half lengthwise and sliced
NOTE: Don't peel the zucchini or squash
1 medium onion, diced
1 green pepper, chopped
1 cucumber, peeled and cut in 4ths lengthwise and then sliced
1 large tomato, diced
1 cup (may need a bit more) ranch dressing
3 tablespoons bacon bits (real)
1 teaspoon dill weed
1/4 teaspoon pepper
Combine all vegetables in a large bowl.
Add ranch dressing, bacon bits, dill weed and pepper.
Mix to coat. May need to use a bit more dressing. Chill well before serving.
Kentucky Seven Layer Salad
1 head of lettuce torn
4 ribs of celery chopped
1 bunch of green onions, chopped
2 (10 oz) boxes of frozen peas, thawed, not cooked
Layer of chopped ham 0r crisply fried bacon
Layer of eggs
1 1/2 cups sour cream
1 1/2 cups mayonaise
1/3 cup white sugar
1/2 cup grated cheddar cheese
Bacon bits
Place lettuce pieces in bottom of a large casserole dish. Sprinkle the celery
over the lettuce, green onions over the celery, and the peas over the onions.
Sprinkle the ham over the onions. Then place a layer of sliced hard boiled
eggs. Make a dressing by combining the sour cream, sugar and mayonaise. Pour
dressing over eggs. Sprinkle the cheese over the dressing. Sprinkle the bacon
bits over the cheese. Chill well before serving
BLACK BEAN AND CORN SALAD
1/2 cup Wish-Bone® Just2Good!™ Parmesan Peppercorn Ranch
1 can (19 oz.) black beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 cup quartered grape or cherry tomatoes
1/2 cup chopped red onion*
2 tbsp. chopped fresh cilantro
Hot pepper sauce (optional)
In medium bowl, combine all ingredients; chill. Garnish, if desired, with
lime wedges
Also terrific with Wish-Bone Garlic Ranch or Spring Onion Ranch Dressing
* If using Wish-Bone Spring Onion Ranch Dressing, omit the onion.
Recipe
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