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Vegetable salads

Here are some marvelous make-ahead salads that are great for picnics and barbecues. Crunchy and raw or cooked, vegetables in a salad are a wonderful way to get your daily amount of veggies. – Pat

Three-bean salad

1 can (1 pound) French-style green beans, drained
1 can (1 pound) wax beans, drained
1 can (1 pound) red kidney beans, drained
½ cup chopped green onions
¼ cup snipped parsley
1 bottle (8 oz) Italian salad dressing
1 tablespoon sugar
2 cloves garlic, crushed
crisp lettuce

Combine beans, onions and parsley in a large bowl. Combine dressing, sugar, and garlic; pour over bean mixture and toss. Cover; refrigerate at least 3 hours, stirring occasionally. Just before serving, remove bean mixture with slotted spoon to lettuce-lined salad bowl.  Yield: 5-6 servings.

Potato salad

2 pounds potatoes, (about 6 medium)
¼ cup finely chopped onion
1 teaspoon salt
1/8 teaspoon pepper
¼ cup Italian salad dressing
½ cup mayonnaise or salad dressing
½ cup chopped celery
2 hard-cooked eggs cut up

Wash potatoes. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add unpared potatoes. Cover tightly; heat to boiling and cook 30 to 35 minutes or until tender. Drain; cool and peel. Cut potatoes into cubes; combine in bowl with onion. Sprinkle with salt and pepper; mix with Italian salad dressing. Cover; refrigerate at least 2 hours. Just before serving, add mayonnaise; toss until potatoes are well coated. Stir in celery and eggs. Yield: 4 to 6 servings.

Dilly cucumber salad

8 cups thinly sliced pared cucumbers (about 4 medium)
1-1/2 cups dairy sour cream
1 small clove garlic, crushed
2 tablespoons salad oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon white wine vinegar
½ teaspoon dill weed

Place cucumbers in large bowl. Mix remaining ingredients except dill weed; pour over cucumbers and mix gently. Sprinkle with dill weed. Cover; refrigerate at least 1 hour. Mix lightly before serving. If desired, sprinkle with snipped parsley. Yield: 8 to 10 servings.

Coleslaw

4 cups finely shredded or chopped cabbage (about 1/2 medium head)
¼ cup chopped onion
½ cup dairy sour cream
¼ cup mayonnaise or salad dressing
½ teaspoon seasoned salt
½ teaspoon dry mustard
dash pepper

Combine cabbage and onion in large salad bowl. Blend remaining ingredients; pour over cabbage and toss. If desired, sprinkle with paprika. Yield: 8 servings.

FOOD FACTS

• When making Easter eggs or hard boiled eggs, remove an egg that has cracked from boiling water and pour a generous amount of salt over the crack. This will seal the crack and contain the egg white.
• A tablespoon of mayonnaise contains only about 5-10 mg. of cholesterol. Very little egg yolk is really used in the product.

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