Forever Eating

Caesar Salad With Dressing

by G. J. Ellingson

Ingredients:

Dressing:

1 cup mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire
1 clove of garlic (minced)
1/4 tsp salt
1/8 tsp pepper
1/2 cup Parmesean cheese
1 tbsp of milk or half and half

Salad:

1 lg. head romaine lettuce
2 cups croutons
8 bacon slices, cooked and crumbled
1/2 cup Parmesan cheese

Directions:

Mix all Dressing ingredients together and shake or whisk until well blended.

Caesar Salad:

Tear lettuce in bite sized pieces in a salad bowl, add croutons, add dressing, toss to coat. Serves 8-10.

Spicy Cucumbers (Korean style)

by G.R. Hanson  

Ingredients:

1-3 Cucumbers

1/2 - 1 Onion (optional)

1/2 - 1 cup Rice wine vinegar

1-2 tbsp Thai Sweet Chili Sauce(available at Walmart in the Asian aisle or Kikkoman Thai Style Chili Sauce) <this one is my favorite

1 tbsp honey

Soy sauce - splash

hot pepper flakes (optional)

salt and pepper to taste

Directions:

In a bowl add some rice wine vinegar.  (The amount you use depends on the number of cucumbers you have.  Start with maybe a half a cup to a cup.  You can add a little water to stretch it but I usually just add the vinegar.) I add to this some store bought 'Thai chili sauce'.  Start with just a tablespoon or 2.  The more you use, the spicier it will be. I use a little whisk and whisk this together.  Add just a splash of soy
sauce and honey. And if you like things really spicy, then add some crushed red pepper flakes. That is the basic brine, and to it you can add salt and pepper if you like.

Now that you have the brine made, add thin sliced peeled cucumbers.  And onions if you like. Let it set for best results but if I am in a hurry and don't have time to let it sit, we still love it.  :-)

Edamame (Soy Bean) Salad

by M. Minner

Ingredients:

2 Cups shelled edamame (I buy them already shelled...in the frozen food section)

1/2 cup finely chopped red onion (I use a little more than 1/2 Cup)

1/2 cup cranberries, have not tried it w/currants yet)

1/2 tsp. dried oregano

1/2 tsp. dried thyme (I just used dried Italian seasoning, which has the oregano and thyme in it)

1 small can corn for additional variety and color (I use the corn every time....it really enhances the flavor)

1/2 can black olives cut in half or more, depending on your taste......

Dressing:

1 tbsp.  apple cider vinegar

1 tbsp. stone-ground mustard  (I keep forgetting to buy the stone-ground mustard so I just use plain mustard)

1 tbsp. canola oil   (I only use olive oil......don't have canola oil)

1 tsp.   honey

1/4 tsp. salt

1/4 tsp and 1/8 tsp pepper (that is how it was written, don't know why)

(I always increase the amount of everything except perhaps the honey)

Directions:

Combine salad ingredients together in bowl. 

Whisk together  dressing to blend.  Drizzle mixture over salad and toss.  Cover and chill.

Before serving, add toasted pine nuts for added flavor/texture.

It is delicious and so refreshing and went well with the  croissant sandwich.   Make it a day ahead and tripling the dressing recipe so as to let the flavors blend.   It does seem to taste better the next day, so I do think it is a great recipe that we can make ahead of time.  It is so easy and quick.

“Quick-Build” Tortellini Salad

    by M. Cousins

I made this Tortellini salad for the friends when our Kingdom Hall was being built.

Ingredients:

1 red & yellow bell pepper

2 stalks of celery

1 cucumber seeded

1/2 cup black olives & 1/2 cup green olives sliced

1 small jar marinated artichoke hearts, chopped, add liquid to dressing

1 cup zesty Italian dressing (I also add some balsamic vinegar)

1 cooked package of tortellini (garlic & herb tastes best although any flavor will do)

Directions:

Chop all vegetables, add to cooked tortellini, toss with dressing.  Refrigerate for at least 2 hours to let all flavors blend.  (You could also add sun dried tomatoes, onions, green pepper, mushrooms, or any other vegetable to add color and flavor. You can also substitute pasta instead of tortellini.)

Cold Pasta Salad

 by E. Piotrkowski

Ingredients:

 lb. Linguini (break in half)

2 small tomatoes, chopped

1 small purple onion, chopped

½ cup celery, sliced

¼ cup Durkee salad seasoning with cheese

1 small bottle kraft zesty italian dressing

Directions:

Cook linguini.  Rinse with cold water.  Combine with other ingredients.  Chill thoroughly before serving (about 2 hours)

Rotini Salad

by D. Ghattas

Ingredients:

10 oz uncooked rotini pasta

2 to 3 stalks broccoli                                      

1 (16 oz) can small pitted olives, drained  

10 to 12 cherry tomatoes, cut in half

½   medium-size red onion, thinly sliced

½   cup Italian salad dressing

1 to 2 tbsp grated Parmesan cheese

Freshly ground black pepper to taste

Directions:

Cook rotini, drain, rinse with cold water, then drain again thoroughly.  Allow to cool.  Meanwhile, remove the flowerets from the broccoli.  Peel the stalks and cut into chunks. Cook the broccoli in boiling salted water just until bright green and still crunchy.  Drain, rinse with cold water, then drain again thoroughly.  Combine the broccoli, rotini, olives, tomatoes, onions and salad dressing in a large bowl.  Add the cheese and season with pepper.  Cover and refrigerate until chilled.

Eva’s Potato Salad

by  E. Branson

Ingredients:

10 large russet potatoes

7 hard boiled eggs (5 diced, 2 sliced)

1 cup celery, diced

1 onion, diced

1 small can diced black olives

1 small can sliced black olives

1 small jar green olives, diced

1 small jar pimientos

2/3 tbsp melted bacon drippings

1 cup dill pickles, diced

½ cup Bac’os-(bacon chips)

Mayonnaise

Seasoning salt

Salt

Pepper

½ cup Fresh parsley

Paprika

Directions:

Boil whole potatoes with skins until cooked through but not mushy. Allow to cool. Peal and cube potatoes. Chop 5 of the hard boiled eggs. Mix with the cubed potatoes. Add to the mixture the celery, onion, diced green and black olives, half of the pimientos, Bac’os and dill pickles. Stir in bacon grease. (Don’t over stir or the potatoes quickly become mashed). Add mayonnaise 2-3 tbsp at a time until desired amount is reached. Season with seasoning salt, salt and pepper to taste. Garnish salad with remaining pimientos, sliced olives, and sliced eggs. Sprinkle chopped fresh parsley and paprika over top. Refrigerate until ready to use. Feeds a lot!

Spinach Salad with Dressing

by S. Wieland

Ingredients:

2 tbsp  sugar

2-3 slices of cooked bacon

1/4 cup ketchup

2 tbsp  Worcestershire sauce

small red onion

1 cup oil

1/4 cup red wine vinegar

1 or 2 packages of spinach (rinsed well)

Directions:

Blend everything together except spinach, chill for 1 hr.  Pour dressing on spinach, toss and serve. 

Mandarin Salad

by P. LaMontain

This is our favorite.

Ingredients:

1/2 cup sliced almonds                                                                   

3 tbsp sugar

1 head of lettuce - any kind                         

1 cup chopped celery     

2 whole green onions chopped                  

1 (11 oz) can mandarin oranges drained.

Dressing (make ahead of time)

1/2 tsp salt, dash of pepper

1/4 cup vegetable oil

1 tbsp parsley

2 tbsp sugar

2 tbsp vinegar

Directions:

In a small pan place sugar and almonds.  Stir over medium heat until almonds are coated.  Cool, put in dish or baggie.

Toss all ingredients together just before serving.

 Dirty Salad

 by C. Biba

Mix Together and then roast 15 minutes at 300 degrees on cookie sheet:

3 tbsp unsalted butter, melted                                   

1/4 tsp pepper

1 tsp salt                                                                              

3 dashes tabasco sauce

1 tsp cinnamon                                                                  

6 oz pecans, very slightly chopped

Wisk Together:

2 tbsp sherry wine vinegar

1 tbsp and 1tsp prepared mustard

1/4 cup olive oil

Toss Together:

1 head Boston lettuce

1 head red leaf lettuce

1 red delicious apple, finely chopped, (sprinkle with lemon juice to keep color if you like)

1/2 lb feta cheese, crumbled well

Mix All Together And Enjoy!

(double dressing amount if you like)

 Oriental Pasta Salad

by S.Mccullough

Oriental Pasta Salad

by Sue Mccullough

Ingredients:

1 16 oz. pkg. Coleslaw mix (this is easier) or

1 lb. Fresh cabbage and 3 or 4 fresh carrots (all shredded)

2 bunches green onions (chopped with greens parts)

½ head of broccoli, chopped (I put a whole head in, I like broccoli)

1-cup sunflower seeds (hulled ready to eat no salt)

1 ½ cup of pine nuts (if you like pine nuts)

2 pkgs. Sliced almonds about ¾ cup or more if you like nuts

2 pkgs. Chicken oriental Ramen Noodles (cook according to package directions reserve seasoning for dressing)

Dressing

1/3 cup sugar

¾ cup olive oil

¼ cup white vinegar

2 pkgs. Of seasoning from Ramen noodles

Directions:

Mix the vegetables together well and refrigerate.

Spread seeds, pine nuts, almonds and noodles evenly on a baking tray. Bake at 350° for 5 to 7 minutes until light brown you should see the oils from the seeds and the noodles browning.

Mix dressing (store in a separate container) and refrigerate until ready to use. Add dressing to salad before serving and mix thoroughly.

Oriental Chicken Salad- Dressing & Marinade

by F. Thompson

Ingredients:

Dressing:

2 cloves garlic, minced

2 tbsp. oil

2 tsp. shoyu tsp

2 sesame oil

2 tbsp. sesame seeds, roasted

2 tbsp. sugar

2 tbsp. seasoned gourmet rice wine vinegar

2 tbsp. ginger, grated

Salad:

1/2 Head of Lettuce

1 cup shredded cooked chicken

1/2 cup chow mein noodles

Directions:

Dressing: Combine all ingredients and mix well, Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it.

Salad: Prepare a green salad, with shredded cooked chicken. Toss salad with dressing. Sprinkle top with dry chow mein noodles. Serves 2