Category: Salads
Pineapple Slaw
Pineapple Slaw
Servings 8 People
Cost $7
Ingredients
- 1 20 oz. can pineapple tidbits
- 3 cups shredded cabbage 1 bag slaw mix
- 1/4 cup slivered almonds
- 3-4 green onions - chopped
Dressing:
- 1/2 cup plain yogurt
- 3 tablespoons apple cider vinegar
- 3-4 tablespoons brown sugar **more or less to your liking
- 3-4 tablespoons pineapple juice - reserved from drained pineapple chunks
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Drain pineapple tidbits reserving juice. Set aside
- In a small bowl or jar with a lid, add yogurt, vinegar, brown sugar, pineapple juice salt, pepper and red pepper. Mix well. In a large bowl, add cabbage, pineapple tidbits, almonds and green onions. Pour dressing over cabbage mixture and toss until well coated. Sprinkle on more red pepper if desired.
- Cover and place in refrigerator to chill until ready to serve.
Hawaiian Salad
Hawaiian Salad
Ingredients
Salad:
- 1 pound elbow macaroni cooked and drained
- 1/3 cup apple cider vinegar
- 1 20 oz. can pineapple chunks, juices reserved
- 1 8 oz. package diced ham, patted dry with paper towel
- 1 cup carrots shredded
- 1/2 cup green onions thinly sliced
Dressing:
- 3/4 cup reserved pineapple juice
- 1 tablespoon sugar
- 1 1/2 cups mayonnaise
- 1 6 oz. container pineapple yogurt
Instructions
- Once you’ve cooked macaroni and it’s cooling, stir in apple cider vinegar and set aside.
- In a medium bowl, whisk together pineapple juice and sugar, stirring until sugar has dissolved, then mix in mayonnaise and yogurt.
- In a large bowl, add macaroni, pineapple chunks, diced ham, carrots, and green onion.
- Add dressing and toss together until combined. Serve immediately or refrigerate for 20 minutes to 2 hours.
Pea Salad
Pea Salad
Servings 4
Ingredients
- 1 bag frozen peas I used baby peas
- 1 cup chopped celery
- 1 small or ½ large red onion finely chopped
- 2 hardboiled eggs chopped
- ¾ cup cheddar cheese cut into small cubes
Dressing
- ½ cup mayonnaise
- 2 tablespoons sweet pickle relish no liquid!!
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon ground mustard
Instructions
- Mix all ingredients in a bowl and set aside while making the dressing. Pour dressing over salad and toss. Best served cold.
Beet Salad With Feta Cheese
Beet Salad with Feta Cheese
Servings 6 People
Ingredients
For Salad
- 4 medium beetroots
- 60 grams feta cheese
- 2 tablespoon roughly chopped parsley
- lemon vinaigrette
For Lemon Vinaigrette
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 garlic cloves - minced
- ½ teaspoon black pepper
- ½ teaspoon salt or to taste
Instructions
- For Salad
- Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.
- The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese.
- Roughly chop the parsley.
- Combine beetroot, feta cheese, parsley with the lemon vinaigrette and serve.
- For Lemon Vinaigrette
- Mix all ingredients together in a bowl and whisk slightly
- .
Grape Salad
Grape Salad
16 oz sour cream 16 oz cream cheese 1 cup sugar Couple squirts of pure vanilla Approx. 4 lbs green seedless grapes Approx. 4 lbs red seedless grapes 4 cups pecans 1 quart strawberriesBlend cream cheese and sugar together, then, add sour cream and vanilla. Fold in all other ingredients making sure to coat evenly. Save a little fruit and pecans for garnishing. This recipe will feed 15/20 people. When I do this for me, I use the low fat sour cream and cream cheese. I also use Splenda. You can use any other fruits you want. (If you use apples, be sure to do a lemon juice/water bath on them first.) You can also sprinkle with brown sugar.
Servings 8 People
Cost $12.00
Shrimp Pasta Salad
Shrimp Pasta Salad
Ingredients
- 1 lb. package 4 cups Ditalini Pasta
- 2 cans "medium" shrimps found by the canned tuna OR 1 1/2 cups frozen cooked baby shrimp, thawed
- 1 1/2 cups diced English cucumber
- 1 large tomato diced
For the dressing:
- 1 1/4 cup mayo
- 2 to 3 tbsp ketchup more if desired
- 1 1/2 tsp salt
- 1 1/2 tsp sugar
- 1 tbsp horseradish optional
- 1 to 2 tsp milk to thin the dressing
Instructions
- Boil the pasta in a large pot of salted water according to package instructions. Drain the pasta and run under cold water, until cool, drain and place in a large bowl.
- Drain and rinse the shrimps under cool water, add them to the bowl of pasta along with the diced tomato and cucumber. Set aside.
- In a separate bowl whisk together the ingredients for the dressing, adding more milk if necessary to reach desired consistency. Pour the dressing over the pasta and gently stir together, to coat and mix the pasta salad. Chill until ready to serve.
Macaroni Salad
Macaroni Salad
Ingredients
- 16 oz shell macaroni
- 1/2 tsp celery salt
- 1 tsp onion salt
- 2 c mayonnaise
- 3/4 tsp prepared mustard
- 1/4 tsp seasoning salt
- 8 oz cheddar cheese grated
- 1 16 oz pkg frozen peas rinsed with warm water
- 1 c. diced ham
Instructions
- Boil shell macaroni according to directions. Drain, rinse with cold water, and set aside.
- Mix together celery salt, onion salt, Mayonnaise, mustard, seasoning salt in a large bowl. Add noodles, cheddar cheese, peas, and ham. Mix well. Chill until serving.
Pea Salad with Red Onions and Cheese
Pea Salad with Red Onions and Cheese
Ingredients
- 1 large bag 16 oz, frozen peas, thawed and drained
- 6 strips bacon cooked and cut into small pieces
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup diced red onion
- 1 cup real mayonnaise
- salt and pepper
Instructions
- In a large mixing bowl combine peas, bacon, onions, cheese, and mayonnaise and mix well.
- Season with salt and pepper and mix well.
- Refrigerate 4 hours or overnight. Mix well before serving.
