Archive for the ‘Salad’ Category

Bacon Potato Salad

Bacon Potato Salad
Mmmmm, BACON!!
Author:
Cuisine: American
Recipe type: Salad
Serves: 6
Prep time: 
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Ingredients
  • 3 lbs Red Skinned Potatoes
  • ½ pound bacon, cooked and crumbled
  • 6 green onions, chopped
  • 2 ribs celery , chopped
  • 2 tablespoons diced pimiento, drained
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup mayonnaise
  • ½ cup sour cream
Instructions
  1. Cut potatoes into ½" cubes
  2. Boil potatoes until cooked through (about 15 minutes)
  3. Combine all ingredients except potatoes in bowl
  4. Add potatoes to dressing
  5. Place in refrigerator for a couple hours (minimum) until chilled through

 

Dunkley’s Famous Macaroni Salad

Dunkley's Famous Macaroni Salad
Very good salad. Spicier than the normal salad. Everyone always likes this
Author:
Prep time: 
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Ingredients
  • 1 (16 ounce) package salad macaroni (or ditali pasta)
  • 1 cup celery, diced
  • 1 cup red onion, diced
  • 1 cup onion, diced (yellow or white)
  • 1 cup medium cheddar, diced
  • 1 cup swiss cheese, diced
  • ½ cup parmesan cheese, grated
  • 1 cup dill pickles, diced
  • 1 cup salami, diced (Can substitue pepperoni. Very good and a bit spicier.)
  • 1 cup olive, black, sliced
  • ½ teaspoon horseradish
  • 1-2 tablespoon garlic salt
  • 1-2 tablespoon garlic, minced
  • ½ teaspoon white pepper
  • 1-2 teaspoon black pepper, fresh ground
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dry mustard
  • ½ teaspoon celery salt
  • 1 (3 ounce) jar diced pimentos, rinsed and drained
  • 1-1½ cup mayonnaise
Instructions
  1. Bring 2 quarts of water to a boil.
  2. Add macaroni and cook until it is al dente, approximately 7-9 minutes.
  3. DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together.
  4. Rinse macaroni until cool.
  5. Drain well and let it dry out slightly.
  6. Place pasta in a large bowl.
  7. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
  8. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
  9. Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
  10. Fold in pimentos.
  11. Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another ½ cup mayonnaise, if needed).
  12. Refrigerate for another 30 minutes to 1 hour before serving.
Notes
http://www.recipezaar.com/Dunkleys-Famous-Macaroni-Salad-44133

 

Wilted Spinach Salad

Wilted Spinach Salad
Tony C's favorite!! And when Tony C. likes something, you better like it too!! Sometimes I like to add sliced hard boiled eggs.
Author:
Serves: 4
Prep time: 
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Ingredients
  • 1 lb bacon
  • 4 tbs. sugar
  • 4 tbs apple cider vinegar
  • 1 can mandarin oranges
  • 2 lbs baby spinach
  • 8 oz. portabella mushrooms. cubed
  • 8 oz. shreded mozzarella cheese
Instructions
  1. Dice bacon into ½ pieces and cook until crispy
  2. Remove bacon from grease (retaining grease) and drain on paper towels
  3. Mix juice from oranges, vinegar and sugar in separate bowl.
  4. For dressign add juice mixture to bacon grease and stir over medium heat until sugar is completely dissolved. Turn off heat and let it cool for about 5 minutes
  5. Combine spinach, oranges, mushrooms and cooked bacon in salad bowl.
  6. Pour warm dressing over spinach and toss thoroughly.
  7. Add shredded cheese and toss again.
  8. Serve immediately.

 

Paula Dean’s Broccoli Salad

Paula Dean's Broccoli Salad
Author:
Recipe type: Side Dish
Serves: 8
Prep time: 
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Ingredients
  • 1 head broccoli
  • 6 to 8 slices cooked bacon, crumbled
  • ½ cup chopped red onion
  • ½ cup raisins, optional
  • 8 ounces sharp Cheddar, cut into very small chunks
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • ¼ cup sugar
  • ½ cup halved cherry tomatoes
  • Salt and freshly ground black pepper
Instructions
  1. Trim off the large leaves from the broccoli stem.
  2. Remove the tough stalk at the end and wash broccoli head thoroughly.
  3. Cut the head into flowerets and the stem into bite-size pieces.
  4. Place in a large bowl.
  5. Add the crumbled bacon, onion, raisins if using, and cheese.
  6. In a small bowl, combine the remaining ingredients, stirring well.
  7. Add to broccoli mixture and toss gently.
Notes
http://www.foodnetwork.com/recipes/paula-deen/broccoli-salad-recipe/index.html