Salad recipe favorites

My garden is starting to produce an abundance of carrots,cabbage,tomatoes,corn,pickles and waiting for the zucchini squash to get big.

I have a salad recipe today that's made from carrots and cabbage.

The preparation of and ingredients are below;

One full head cabbage(shredded)

One carrot(shredded)

Place mixed cabbage and carrot in refrigerator until ready to serve.

Mix 2/3 cup mayonnaise

2 Tbsp. vinegar

2 Tbsp.vegetable oil

2 1/2 Tbsp.sugar

1/2 tsp.celery salt

1/2 tsp.salt

mix ingredients togeather in seperate bowl.

Pour over cabbage and toss when served.

This is a sweet and sour mix..

In this hub you will find twenty of my favorite salad recipes,from my family's kitchen;

Corn and Rice Salad 

1 1/2 cup cherry tomatoes

2 cups cooked white rice,fresh

1/4 cup sliced scallion

3 teaspoons olive oil

2 tsp.soy sauce

1/2 tsp.prepared mustard

16 oz.whole canned corn

1/4 cup red bell pepper

2 oz.canned sliced olives

3 tsp.white wine vinegar

1 tsp.dried parsley

1/4tsp.garlic powder

1;Chop tomatoes into quarters.Mix tomatoes with corn,rice,pepper,scallion and olives.

2;In a covered jar mix remaining ingrediants and shake.Pour over rice mixture.Refrigerate overnight.Let stand at room temperature before serveing. 

Marinated Zucchini Salad 

8 cups qurtered and sliced zucchini

1/2 cup sugar

1/2 cup cideer vinegar

1/2 cup red or green bell pepper

2 tsp. chopped pimento if using green bell pepper

1 tsp.dehydrated onion

1/4 cup olive oil

1/2 cup white wine vinegar

1/2 cup chopped celery

1;Mix all ingredients togeater.Cover and refrigerate overnight before serving.

To serve,serve with a slotted spoon. 

Broccoli salad

2 bunches broccoli

1 small chopped onion

1/2 cup sugar

10 slices turkey bacon

3/4 cup bleached raisins

1 cup mayonnaise

2 tsp.vinegar

sunflower seeds

1;Wash and cut broccoli into bite size pieces.Cook and crumble bacon.Mix ingredients togeather and refrigerate overnight. 

 1 bunch spinach

4 hard boiled eggs ,chopped

2 cans mandarin oranges

1/2 cup grated cheese

2 tsp.sugar

1 tsp.sesame seeds

3 tsp.rice vinegar

1 bunch green onions

1/2 lb.bacon,crumbled

slice olives

1/2 tsp.dried mustard

2 tsp.soy sauce

1/4 cup salad oil

1;Wash and drain spinach well.Cut onions crosswise and include tops.drain orange sections.

2;Prepare dressing by adding mustard,sugar ,soy,sesame seeds and vinegar.Shake well.

3;Combine salad ingredients with dressing just before serving.

1 cup mayonnaise

1/4 cup catsup

1 tsp.horseradish

chopped olives

1/4 cup french dressing

1/2 tsp.chopped chives

1 tsp.worchetershire sauce

1;Mix all togeather and chill.

 1 large can whole corn

4 ribs celery,diced

1 medium red onion,diced

1/2 cup sugar

1/2 cup salad oil

2 cans french green beans

1 large jar of pimento,diced

1 green pepper, diced

1/2 cup white vinegar

1 tsp.salt and pepper

1;Drain the beans,corn and pimentos.Make dressing by combining sugar,vinegar,oil and salt and pepper.Toss togeather.Let stand overnight.Stir before serving. 

12 oz.cork screw colored pasta

1/2 red onion ,diced

4 oz.can sliced olives

1 large bottle Kraft Zesta Italian dressing

6 oz.stick pepperoni ,sliced

1 red and 1 green pepper ,diced

1 large jar artichoke hearts,diccd

1;cook pasta

mix everything togeather

marinate overnight

yummy  

3 lb.head cabbage

2 small onions

1 cup vinegar

1 tsp.salt

1 green bell pepper

1/2 cup sugar

1 cup salad oil

1 tsp.mustard

1;Chop cabbage,peppers and onions.

Mix in salt,sugar and mustard

Bring the oil and vinegar mixture to a boil,pour over cabbage while hot.

2;store in refrigerator..

The longer it stands the better it gets;;   

1 lb. thin spaghetti,cooked

1 cup celery ,chopped

1 bottle Bernstein Italian Dressing

cooked shrimp,ham,crab or chicken

1 cup green onions ,chopped

1 cup mayonnaise

1;Mix spaghetti,dressing,onion and celery.

marinate overnight

2;Mix in desired mayonnaise and meat

serve  

1 Pkg.top ramen chicken noodles

2 tsp.sesame seeds

1/2 medium head cabbage

4 green onions with tops 

1/3 cup oil

1/2 tsp.pepper

1/2 cup almonds sliced

2-3 chicken breasts

2 tsp.sugar

3 tsp.rice vinegar

1;Crumble noodles,mix with sesame seeds and almonds

toast at 350*for three minutes watching carefully so as not to burn.

Rmove and cool

2;Chop or finelly shred cabbage

Cook,debone and chop chicken.

Mix remaining ingredients with the noodle spice packet for the dressing.

3;Just before serving,combine the cabbage,onion and chicken.

Mix with dressing and top with toasted noodle mixture.

serves 6-8

2 tsp.minced onion

1 cup vinegar

1/2 tsp.salt

2 1/2 tsp.poppy seeds

1/2 tsp.sugar

1 tsp.dried mustard

1 cup salad oil

1;Mix onion and sugar.In a blender which is running constantly combine all ingredients and serve.  

20 oz.crushed pineapple in juice

1/4 tsp.salt

1/2 cup non-fat mayonnaise

1 pkg.sugar free jello

1 1/3 cup lowfat cottage cheese

1/2 cup walnuts or grapenuts

1;Heat 1 1/4 cup water,add jello and salt,stir and cool.

2;Combine all ingredients with a mixer,process until smooth.

3;Pour into a mold and refrigerate several hours until solid.

4;NOTE:Non-fat cottage cheese could be used,but it makes the salad  dry. 

 1 1/2 lb.spinach leaves

2 minced garlic cloves

3 tbsp.red wine vinegar

4 oz.crumbled bleu cheese

3/4 cup chopped walnuts

1 diced red onion

1/4 cup olive oil

2/3 cup light creme

salt and pepper

1;Clean and trim the spinach leaves

combine the leaves with onion in a large salad bowl.Cover and refrigerate

2;Saute the garlic in olive oil,but do not brown.Stir in vinegar and bring to a simmer.

Add cream and whisk to incorporate.The sauce will split.Bring mixture back to a simmer and turn down heat to very low.Whisk in bleu cheese and continue to stir until cheese is melted into sauce.As the cheese melts it will bring the sauce back togeather.Season to taste with salt and pepper.

3;pour sauce oveer spinach and toss to coat.Toss in walnuts. 

 Low Cal and Low Fat

2-3 oz.pkg.lemon gellatin

16 0z.can grapefruit sections

2 cans plain pineapple low fat yogurt

salad greens for garnish

2 cups boiling water

8 oz can crushed pineapple

1;Combine gelatin with boiling water and stir until completely dissolved.Add the drained grapefruit and pineapple.mix until well blended.

chill gelatin mixture until thick and syrupy.

2;Add the yogurt and beat with rotary beater just until yogurt is mixed thoughrly into gelatin.Turn into 1 1/2 quart ring mold and chill until firm.Invert ring mold on salad greens and serve.

For attraction purposes,fill salad mold with sliced strawberries or kiwi fruits...

 Ingredients;

1 medium red cabbage

1 medium head green cabbage

5 tbsps.vinegar divided

1 medium chopped onion

2 red apples chopped

2 tbsp.brown sugar

1 tbsp.mustard

1/2 cup sour cream

1/1 cup mayonnaise

2 tbsp.crumbled blue cheese

1 tbsp.chopped chives

1 tbsp.chopped parsley

1/2 tsp.salt

1/2 tsp.pepper

Thinly slice cabbage and place in an 8 quart dutch oven.Add 2 tsp.vinegar.

Cover and cook over medium heat for 8 to 10 minutes or until cabbage is crisp,stir occasionally.

Add onions apples,sugar,mustard and remaining vinegar.

Cook uncovered for 3 minutes.

Place mixture into a large bowl;cover and refrigerate for 1 hour or until completely cool.

Add emaining ingredients and toss to coat.

Cover and refrigerate for 7 hours.

Servings= 20 to 24