Category Archives: Salads

Broccoli Slaw Salad

September 12, 2011 Sharon Leave a comment

1 bag (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:

1/3 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar or white vinegar
1 Ramen noodle seasoning packet

Put the Ramen noodles in a bag and crush them with a rolling pin. Whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Salads, Sauces

Pineapple-Sesame Dressing

September 11, 2011 Sharon Leave a comment

Toss the dressing with a mixture of cubed cooked chicken, torn mixed salad greens, pea pods, and chopped cabbage for a main-dish salad. Since it has sesame oil in the dressing, try sprinkling some sesame seeds over the salad before serving. (This recipe first appeared in Better Homes and Gardens magazine).

1/3 cup unsweetened pineapple juice

1/4 cup rice vinegar or white vinegar

1 tablespoon water

1 tablespoon reduced-sodium soy sauce

2 teaspoons sugar

1-1/2 teaspoons toasted sesame oil

1/4 teaspoon pepper

In a screw-top jar combine pineapple juice, rice vinegar or white vinegar, water, soy sauce, sugar, sesame oil, and pepper. Cover and shake dressing mixture well. Refrigerate.

Bacon, Potato Salad, Potatoes, Salads, Side Dishes

Potato Salad – Emeril’s Recipe

September 8, 2011 Sharon Leave a comment

14 red potatoes, about 2 1/2 pounds

8 slices bacon, crisp cooked, crumbled

6 hard boiled eggs, peeled and coarsely chopped

1/3 cup red onions, finely chopped

1/3 cup celery, finely chopped

1 –12 oz. jar ranch dressing , Marie’s brand is good

2 tablespoons fresh parsley, chopped

Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss. Refrigerate the salad several hours before serving to allow the flavors to blend.

8 Servings

Dressings, Mexican, Salads, Sauces