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Post by Portiaami on Jun 17, 2020 2:01:11 GMT
Corn Salad with Creamy Italian Dressing www.allrecipes.com/recipe/238264/corn-salad-with-creamy-italian-dressing/Simple deliciousness, that's what this is. This corn salad recipe is one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and can be dressed in countless ways. Serve at room temperature. Dressing: ½ cup mayonnaise ¼ cup red wine vinegar ¼ cup olive oil 1 clove garlic, crushed 2 teaspoons water ½ teaspoon freshly ground black pepper ½ teaspoon white sugar ¼ teaspoon salt ¼ teaspoon Italian seasoning 1 pinch cayenne pepper, or more to taste olive oil 1 (16 ounce) package frozen sweet corn, thawed 1 cup diced roasted red peppers salt and ground black pepper to taste 5 fresh basil leaves, thinly sliced, or more to taste 1 pinch cayenne pepper, or to taste Instructions Whisk mayonnaise, vinegar, 1/4 cup olive oil, garlic, water, 1/2 teaspoon black pepper, sugar, 1/4 teaspoon salt, Italian seasoning, and a pinch cayenne pepper together in a bowl until dressing is thick and creamy. Cover dressing with plastic wrap and refrigerate, 8 hours or overnight. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir corn in hot oil until light golden brown and toasted, about 15 minutes. Mix corn and red pepper together in a bowl. Pour enough dressing over corn mixture to coat completely. Season with salt and black pepper. Stir basil and a pinch cayenne pepper into corn mixture; toss.
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1,489 posts
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Post by Portiaami on Jun 18, 2020 23:18:11 GMT
Creamy Cucumber Salad www.allrecipes.com/recipe/238423/dads-creamy-cucumber-salad/Ingredients 2 large cucumbers, peeled and thinly sliced 1 sweet onion, thinly sliced 1 tablespoon sea salt 1 ½ cups mayonnaise, or more to taste 2 tablespoons vinegar 1 tablespoon white sugar 1 teaspoon dried dill weed 1 teaspoon garlic powder 1 teaspoon ground black pepper Directions Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes. Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl. Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing. Cover bowl with plastic wrap and refrigerate at least 2 hours.
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1,489 posts
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Post by Portiaami on Jun 18, 2020 23:46:06 GMT
Pasta Salad A simple, easy and very tasty macaroni salad
Ingredients 1 lb. rotini pasta 2/3 can black olives, sliced and drained (or buy the sliced ones) 1 green pepper, diced 1 small onion, finely diced 1 pint grape tomatoes, halved 1/2 to 2/3 bottle Zesty Italian salad dressing (I use Ken's)
Cook pasta according to package directions. While it's cooking, dice the onions, olives, green pepper and halve the grape tomatoes.
Drain the pasta and let it cool down for several minutes or more. Pour it into a large bowl and add some of the dressing so it doesn't all stick together.
Start mixing in the vegetables and olives. Add more dressing so it doesn't become dry.
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1,489 posts
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Post by Portiaami on Jun 19, 2020 14:16:38 GMT
UPDATE: I made this. I hated the dressing. Fortunately, I was able to save the rest of the salad by having mixed the dressing in a separate bowl and tasting it first. I had some Kraft Cucumber Ranch Dressing in my refrigerator and I swapped that for the original dressing. I also added 1 pint of small cherry tomatoes, halved. I like it. 2nd UPDATE: I would double the amount of scallions (green onions) and the amount of green pepper. Also, the pasta will completely absorb the dressing the longer it chills in the fridge. I think next time I make it I will lightly dress it with extra virgin olive oil and chill it that way, only adding the Cucumber Ranch Dressing just before serving. ______________________________
Crab and Pasta Salad
Ingredients
1 (12 ounce) package uncooked pasta shells ½ cup light sour cream ½ cup light mayonnaise 1 tablespoon lemon juice 1 tablespoon honey mustard 1 tablespoon chopped fresh dill ½ teaspoon salt ¼ teaspoon ground black pepper 1 pound cooked crabmeat ½ cup diced red bell pepper ½ cup diced green bell pepper ½ cup chopped green onions
Directions
Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.
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1,489 posts
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Post by Portiaami on Jun 19, 2020 21:58:29 GMT
I make this salad every Thanksgiving.
Waldorf Salad
2 Granny Smith apples 2 Gala apples or Red Delicious 1/2 cup dried cranberries (or Golden Raisins) 2 cups of green seedless grapes, halved 3/4 cup of chopped walnuts or pecans 3 ribs of celery, medium dice juice of half a lemon
Dressing 2/3 cup mayonnaise 2/3 cup plain yogurt
Directions Peel and chop the apples, and squeeze the lemon juice over them. Mix. Chop the walnuts, halve the grapes, dice the celery and put all in a large bowl. Add the cranberries and mix all together.
In a small bowl mix the yogurt and the mayonnaise and dress the salad.
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1,489 posts
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Post by Portiaami on Jun 29, 2020 3:19:46 GMT
Caprese Salad
INGREDIENTS:
3 to 4 medium ripe tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick
1 pound fresh mozzarella cheese, sliced into 1/4-inch-thick rounds
1/2 cup packed fresh basil leaves, rough chop
Salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
INSTRUCTIONS:
Arrange tomatoes and mozzarella on a platter in an alternating pattern.
Scatter the chopped basil leaves over the tomatoes.
Sprinkle with a generous pinch of salt and several grinds of black pepper, to taste.
Drizzle the olive oil and balsamic vinegar over the tomatoes, mozzarella, and basil. Serve immediately.
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1,489 posts
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Post by Portiaami on Jul 2, 2020 15:18:33 GMT
I haven't seen fresh peas in a supermarket in decades. I think I would just thaw (not cook) frozen peas. ________________________________________________ Bacon Pea Salad Peas, bacon, cheese, onions, celery, and mayo dressing are tossed together and chilled in this great summer salad. www.allrecipes.com/recipe/234068/bacon-pea-salad/Ingredients 4 slices bacon ¾ cup mayonnaise 1 tablespoon honey 1 tablespoon white sugar 1 pinch salt and ground black pepper to taste 1 (20 ounce) package fresh green peas 2 stalks celery, chopped ½ cup cubed Cheddar cheese ⅓ cup chopped onion Directions Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease. Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth. Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.
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1,489 posts
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Post by Portiaami on Jul 2, 2020 15:19:33 GMT
Potato Salad
Ingredients
5 pounds potatoes 1/4 cup extra virgin olive oil 6 eggs 1-1/2 to 2 cups mayonnaise 1 onion, diced 2 green onions, thinly sliced 1 small green bell pepper, seeded and diced 3 stalks celery, thinly sliced 2 teaspoons salt 1 teaspoon ground black pepper Paprika Sliced black olives (optional)
Directions
Instructions
Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool, peel and cut into cubes. Put potatoes in a large bowl and coat with the olive oil.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Or any other way you make hard boiled eggs.
In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Sprinkle paprika over the top.
Cover, and refrigerate for several hours or overnight.
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The olive oil is a twist my mother came up with. It adds a lot of flavor and you will likely need far less mayo. You can omit the olive oil if you prefer.
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1,489 posts
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Post by Portiaami on Jul 12, 2020 14:08:23 GMT
Easy Chicken Caesar Salad
Ingredients
2 cloves garlic
1/2 cup extra-virgin olive oil, plus more for brushing
2 to 4 anchovy fillets, chopped (or use anchovy paste - 2 fillets = 1/2 tsp. paste)
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 pound skin-on, boneless chicken breasts ( you can also use shredded rotisserie chicken breasts)
1 bag Caesar flavored croutons
4 romaine lettuce hearts, halved lengthwise
3/4 cup freshly grated parmesan cheese, plus more for garnish
Directions
Make the dressing:
Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies or anchovy paste and lemon juice in a blender until smooth; season with salt and pepper.
Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Sautee or grill the chicken or use shredded rotisserie chicken breasts.
Chop the romaine lettuce and transfer to a bowl. Cut the chicken into bite sized pieces and add to the bowl along with the croutons. If you want your croutons to remain crispier, add them last.
Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.
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1,489 posts
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Post by Portiaami on Jul 19, 2020 1:03:30 GMT
Fresh Peach and Pecan Chicken Salad www.allrecipes.com/recipe/280570/fresh-peach-and-pecan-chicken-salad/?did=543532-20200718&utm_campaign=alrcom-daily-dish_newsletter&utm_source=allrecipes.com&utm_medium=email&utm_content=071820&cid=543532&mid=37318352965INGREDIENTS: ¾ cup Greek yogurt ½ cup mayonnaise 2 tablespoons white wine vinegar 1 teaspoon honey ½ teaspoon poppy seeds ½ teaspoon salt 1 pinch ground black pepper 5 cups cooked chicken, shredded or chopped 1 ½ cups chopped pecans, toasted 2 stalks celery, chopped 4 Boston lettuce leaves DIRECTIONS: Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated. Serve immediately on lettuce leaves.
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1,489 posts
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Post by Portiaami on Jul 22, 2020 3:51:09 GMT
Chicken Club Pasta Salad www.allrecipes.com/recipe/236198/chicken-club-pasta-salad/INGREDIENTS: 8 ounces corkscrew-shaped pasta ¾ cup Italian-style salad dressing ¼ cup mayonnaise 2 cups chopped, cooked rotisserie chicken 12 slices crispy cooked bacon, crumbled 1 cup cubed Monterey Jack cheese 1 cup chopped celery 1 cup chopped green bell pepper 8 ounces cherry tomatoes, halved 1 avocado - peeled, pitted, and chopped DIRECTIONS: Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.
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