Ingredients

2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons onion juice
1 1/2 teaspoons white sugar
1 1/2 teaspoons Dijon-style prepared mustard
1/4 teaspoon mustard powder
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 hard-cooked egg, diced
1 pound cooked ham, cut into 1/2 inch pieces
1 pound turkey breast, cut into strips
14 ounces Swiss cheese, cut into strips
1/2 cup sliced sweet gherkin pickles
1 head iceberg lettuce - rinsed, dried, and shredded
12 pimento-stuffed green olives
Directions

Prepare the dressing by whisking together the vinegar, lemon juice, onion juice, sugar, Dijon, dry mustard and mayonnaise. Add the parsley and egg; mix well.
In a large bowl, combine the ham, turkey, cheese and pickles. Add the dressing and mix well. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.

 

 

Ingredients

• 1 batch cornbread, cut into 1-inch cubes, recipe follows
• 1 (14.5-ounce) can red kidney beans, rinsed and drained
• 1 (15-ounce) can niblet corn, drained
• 1 medium Vidalia onion, finely chopped
• 1 large green bell pepper, finely chopped
• 3 large tomatoes, chopped
• 2 cups grated sharp Cheddar
• 1 (8-ounce) bottle ranch dressing
• Chopped fresh parsley leaves, for garnish

Directions

Cornbread:

• 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
• 1 cup self-rising cornmeal
• 3/4 cup self-rising flour
• 1 cup cream-style corn
• 2 eggs
• 1 cup sour cream
• 1 cup grated sharp Cheddar, optional
• 1/2 teaspoon cayenne pepper, optional

My neighbor, a German lady who is ninety-three years young, and the most wonderful cook, gave me, with a twinkle in her eye, I might add, her recipe for German Potato Salad.  She’s made it for the past seventy years, always to rave reviews, and is very different in others I’ve tried in the past, as she uses equal proportions of sugar, water, and vinegar.  Most recipes just use a few tablespoons of sugar at the most, she uses a whole cup, but trust me, it isn’t too much.  I also made this using Splenda instead of sugar with great results, but I would suggest the first time, you make it fully leaded.

I know, we all tweak our recipes, but please, don’t change a thing, make this exactly like the recipe and your family will love you forever!  It’s good warm, but better if you make it ahead and let it set at room temperature for a couple of hours.  It’s also great cold.  Oh, what an amazing recipe this is.

~ jan

LeeAnn’s Amazing Potato Salad
4-6 red skinned potatoes, leave the peeling on
1 large onion, diced
1/2 red or orange pepper diced
1/2 green pepper diced
4 hardboiled eggs
6 slices of bacon, diced (cut into small dice, then cut in half vertically so that you have really small pieces)
salt and pepper to taste

1 heaping tablespoon flour
1 cup apple cider vinegar
1 cup water
1 cup sugar

Steam potatoes until tender.  Cook hardboiled eggs.

Saute diced bacon until crisp and remove with slotted spoon.  Saute onion, red and green pepper in bacon drippings until limp and tender.  Add heaping tablespoon of flour and stir until incorporated into the drippings.  Add water, sugar and vinegar and cook for several minutes until it thickens slightly. (Mixture won’t be thick, it will be slightly runny).  Taste and correct with salt and pepper to taste, I use probably an additional 1/2 teaspoon of salt and a teaspoon of freshly ground pepper.

Slice potatoes thinly, then cut in half so they are smaller bites (I don’t remove the skin) and chop eggs.
In 9x13 pan or large casserole dish, spread out potatoes, then sprinkle eggs on top of the potatoes, then sprinkle the reserved bacon on top and pour the bacon drippings, peppers, onions, water sugar and vinegar over the potato mixture.  Let it sit for a bit for the flavors to marry.  This is great warm, at room temperature, or cold.

1/2 cup rice vinegar

1/2 cup cranberry juice

1/4 cup minced dried cranberries

1 tablespoon minced shallot

2 teaspoons sugar

1/2 teaspoon chopped fresh rosemary

2 teaspoons olive oil

Salt

Cracked pepper

1 pear

1 apple

1 lemon, cut in half

1 endive, sliced crosswise

5 cups mixed salad greens

1/4 cup toasted walnuts, coarsely chopped

1. Combine the rice vinegar, cranberry juice, cranberries, shallot, sugar, rosemary, olive oil and salt and pepper to taste. Let the dressing stand for the flavors to meld.

2. Meanwhile, cut the pear into quarters then core and slice. Place the slices in a shallow dish filled with water and the juice of half a lemon; the liquid should cover the fruit. Cut the apple into quarters, core and slice. Place the slices in a shallow dish with water and the juice of the remaining lemon half to cover.

3. Just before serving, drain the pears and apples. Toss together in a large bowl with the endive and salad greens. Arrange the salad on a platter and sprinkle with the toasted walnuts. Serve the dressing alongside.

Each serving: 250 calories; 1,143 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 46 grams carbohydrates; 2 grams protein; 5.99 grams fiber.


Serves 4


Source:  LA Food Times

Ingredients

• 3  pounds  Yukon gold potatoes
• 3/4  teaspoon  salt
• 1  (16-ounce) bottle olive oil-and-vinegar dressing, divided
• 8  cups  mixed salad greens
• 2  large avocados
• 1  tablespoon  fresh lemon juice
• 3  large tomatoes, seeded and diced
• 12  small green onions, sliced
• 2  cups  (8 ounces) shredded sharp Cheddar cheese
• 4  ounces  crumbled blue cheese
• 6  to 8 slices bacon, cooked and crumbled
• Freshly ground pepper to taste

Preparation

Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.

Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.

Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.

Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens. Sprinkle with pepper. Serve with remaining dressing.

Source:  Southern Living, JUNE 2003

Servings: 6-8

Savannah restaurateur and Food Network star Paula Deen joined "Good Morning America" to whip up a few of her favorite home cooking recipes from her book, "Deen Family Cookbook."

"Whip up a bowl of this light and refreshing beauty anytime you want to make salad a little more special than just plain greens. It's just so perfect for brunch on a hot summer day, it'll perk you right up!" she said in the book.

Recipe courtesy of Paula Deen's The Deen Family Cookbook; Simon & Schuster 2009.

Ingredients

Dressing

6 tablespoons buttermilk

1 tablespoon freshly squeezed lemon juice

2 teaspoons shallots, finely chopped

1/2 teaspoon fresh tarragon, chopped

1/4 cup vegetable oil

Salt and pepper

Salad

1 head Boston lettuce, rinsed dried and torn into pieces

2 medium navel oranges

1 pint strawberries, hulled and quartered

1/2 cup pitted dates, thinly sliced crosswise

Cooking Directions

To make the dressing, whisk together the buttermilk, lemon juice, shallot, and tarragon. Slowly whisk in the oil. Season to taste with salt and pepper.

In a bowl, coat the greens with all but 1/4 cup of the dressing. Arrange the greens on individual serving plates.

Cut off the top and bottom of each orange, just exposing the flesh. With a sharp knife, follow the curve of the fruit to cut away the peel, completely removing the white pith. Slice out each segment of the fruit, cutting along the membrane. Divide the oranges, strawberries, and dates among the greens.

Drizzle each serving with the remaining dressing.

I’m a huge fan of Jello salads, all of them, Perfection,  Orange with Mandarin Oranges, Lime with Pineapple and Cream Cheese, but my favorite of all is the one Mother made when I was a child.  In fact, I whipped up a batch this morning and it’s chilling in the fridge.  I think she originally made hers with raspberry jello, but I’m a cherry girl, so that’s the way I make it.  It’s so simple, here’s the recipe. 

~ jan
Mom’s Apple Pecan Jello Salad
1 large package sugar free Cherry Jello
1-1/2 cups boiling water
1-1/2 cups cold water
2 apples cut into small dice – I use one of my favorite kitchen gadgets for this, my Williams-Sonoma Vegetable Chopper, the full size one, not the mini
chopped pecans
chopped celery (Mother always put this in, I omit it)
Chill all ingredients, occasionally stirring it when it begins to set up so that the apple mixture is distributed evenly throughout the Jello.  This stuff is really addictive!

Ingredients

• 1 (16 ounce) package corn bread mix
• 10 slices bacon
• 1 (1 ounce) package ranch dressing mix
• 1 1/2 cups sour cream
• 1 1/2 cups mayonnaise
• 2 (15 ounce) cans pinto beans, drained
• 3 tomatoes, chopped
• 1 cup chopped green bell pepper
• 1 cup chopped green onion
• 2 cups shredded Cheddar cheese
• 2 (11 ounce) cans whole kernel corn, drained

Directions

1. Prepare corn bread according to package directions. Cool, crumble, and set aside.
2. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. Whisk together the dressing mix, sour cream, and mayonnaise.
4. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

Nutritional Information

Amount Per Serving  Calories: 580 | Total Fat: 41.5g | Cholesterol: 52mg

Source  AllRecipes

Note:  This recipe got a lot of positive reviews, people love it!

Ingredients

  4 ounces cream cheese, softened
  1 whole fresh beet, cooked, peeled and mashed (about 1/2 cup)
  1/4 cup prepared horseradish
  2 tablespoons lemon juice
  1 tablespoon white vinegar
  1-1/2 teaspoons sugar
  Dash cayenne pepper
  8 hard rolls, split and toasted
  8 teaspoons butter, softened
  1 pound thinly sliced deli roast beef
  8 lettuce leaves
  8 slices tomato
  8 slices onion

Directions

  In a small bowl, beat cream cheese and beet until blended. Beat in
  the horseradish, lemon juice, vinegar, sugar and cayenne.
  Spread rolls with butter and beet spread. Layer with beef, lettuce,
  tomato and onion.

Yield: 8 servings.

Nutrition Facts: 1 sandwich equals 356 calories

Source:  Tate of Home

A tried-and-true totally great salad!!!!! If the measurements seem a bit odd, it's because I had to cut it down from a gallon recipe of a top-notch, great restaurant in town.This lady got down on her knees and begged for this recipe.

Ingredients:

  ● 2/3 Cup 100% maple syrup (the real thing)
  ● 2-1/2 tsp. Dijon mustard
  ● 1/3 tsp. maple extract (imitation maple flavor)
  ● 1/3 cup distilled white vinegar
  ● 1 tsp. kosher salt
  ● 1/5 tsp. cayenne pepper
  ● 1/2 tsp. minced fresh thyme
  ● 3-3/4 tsp. minced shallot
  ● 2/3 cup olive oil or olive oil blend

Directions:

Blend all ingredients well except oil. Then whisk in oil slowly to emulsify. (Best made the morning of, or the night before to blend flavors.) Toss well with:

Romaine lettuce

Mixed baby greens

Ripe pears (Anjou are nice) cut bite-size

Candied pecans

Plate greens. Dribble a squeeze of fresh lemon juice over each serving (this is an important step) and top with a little sprinkle of bleu cheese crumbles. Add more candied pecans if needed.

Source:  Finer Kitchen Forums

Yield 8 to 10 servings Ingredients * 4 large round red potatoes(about 2 pounds) * 1/3 cup vegetable oil * 1/4 cup white vinegar * 1 tablespoon sugar * 1 1/2 teaspoons chili powder * 1 teaspoon seasoned salt * 1/8 teaspoon hot sauce * 1 (8 3/4-ounce) can whole kernel corn, drained * 1 small carrot, shredded * 1 (2.5-ounce) can sliced ripe olives * 4 green onions, sliced Preparation Cook red potatoes in boiling water to cover 20 to 30 minutes or until tender. Drain and cool to touch. Cut potatoes into cubes; place in a large bowl. Whisk together oil and next 5 ingredients; pour over potato, tossing gently. Cover and chill 1 hour. Stir in corn and next 3 ingredients. Southern Living, DECEMBER 1997

Yield

Makes 6 to 8 servings

Ingredients

• 1  (16-oz.) package romaine lettuce, thoroughly washed
• 1  (6-oz.) block Swiss cheese, shaved
• 1  cup  roasted, salted cashews
• 1/2  cup  sweetened dried cranberries
• 1  large apple, thinly sliced
• 1  large pear, thinly sliced
• Lemon-Poppy Seed Dressing

Preparation

1. Toss together first 6 ingredients in a large bowl; serve with Lemon-Poppy Seed Dressing.

Lemon Poppy Seed Dressing

Yield

Makes 1 1/4 cups

Ingredients

• 2/3  cup  light olive oil
• 1/2  cup  sugar
• 1/3  cup  fresh lemon juice
• 1 1/2  tablespoons  poppy seeds
• 2  teaspoons  finely chopped onion
• 1  teaspoon  Dijon mustard
• 1/2  teaspoon  salt

Preparation

1. Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.

Lori Manry, Rochester Hills, Michigan, Southern Living, MARCH 2007

This was in my inbox today, from Lynne Rossetto Casper at Splendid Table, does this look amazing or what???

~ jan

Prime tomatoes green and red, a great old fashioned dressing and a slick trick with, of all things, cream cheese gives this old time dish new panache. Tomatoes were made for this treatment, but know the dressing is fine on green beans, potatoes, sweet potatoes, steamed butternut, fish, meat, chicken and anything else you can pair with it.

Okay, so this is a tad over the top, but you could eat this as a one dish supper, then serve it as a side at the Labor Day feast.No meat, great taste -- can't ask for more than this.

Old Time Sweet-Sour Tomato Salad with Fresh Dill Cheese
Copyright 2008 by Lynne Rossetto Kasper

Serves 4 to 6
10 minutes prep time; 5 minutes stove time.

Straight from 19th-century American cookbooks, these big chunks of green tomatoes and ripe beefsteaks bathed in a warm, garlicky sweet-sour dressing can stand on their own, top greens or make a potato-tomato salad you can't stop eating. Bacon fat was favored in this recipe 150 years ago; olive oil works today.

My pet theory of sweet-and-sour being a universal panacea for any dish proved true when we tested this recipe with so-so red winter tomatoes.

From the same era is the idea of rolling cream cheese (homemade back then) in fresh herbs. Dropped on top of the salad, the bright green little balls are a great accent.

Cook to Cook: The dressing can be prepared up to a week ahead up to the point of adding the vinegar and refrigerated. The oil should be warm, but not hot, when the vinegar goes in; that way you won't get spattered, nor will you burn your tongue when you taste it for seasoning.

Serve the salad immediately after dressing.

Dressing:

• 1 cup cider vinegar
• 1/2 cup extra-virgin olive oil, but preferably use bacon fat
• 1 medium red onion, thin sliced lengthwise into long strips
• Salt and fresh-ground black pepper as needed
• 8 large garlic cloves, thin sliced
• 2 tight-packed tablespoons brown sugar

Dill Cheese:

• 1/4 cup tight-packed fresh dill leaves
• 8 ounces cream cheese
• 3 tablespoons minced red onion
• Salt and fresh ground black pepper to taste

Tomatoes:

• 2 to 3 large, delicious, ripe tomatoes (1-1/2 to 2 pounds), cut into 1-inch chunks
• 3 medium green tomatoes (about 1 pound), cut into 1-inch chunks
• 1/3 light-packed cup coarse-chopped fresh dill leaves

Make the dressing by pouring the cider into a small saucepan and boiling down to about 1/2 cup - 5 minutes more or less. Set aside.

In a 10-inch skillet set over medium heat, warm the olive oil or bacon fat. Stir in the onions, sprinkling them with a little salt and a generous amount of pepper. Saute for a minute or until the onion is softened, but not browned. Stir in garlic and cook another 30 seconds to a minute. You want to soften the garlic, but not brown it. Pull the pan off the heat and blend in the sugar to melt it. (You can set the dressing aside at this point for several hours, or refrigerate it up to a week.) Make the dill cheese by chopping the 1/4 cup dill, blending the cream cheese with the onion and salt and pepper, then creating small balls with 2 teaspoons.Roll the balls in the dill. Chill until ready to serve.

To serve, put the tomatoes into a large serving bowl. When you are ready to serve, warm up the onion mixture if needed - it should be warm, not hot. Pull the pan off the heat, stir in the boiled-down vinegar and any liquid from the tomatoes. Carefully (dressing could be quite hot) taste for seasoning and sweet-tart balance.

Pour it over the tomatoes, folding in the dill. If you made the salad with olive oil dressing, serve it warm or at room temperature. If bacon fat was used in the dressing, it's best to eat it warm. Then dot the salad with the dill cheese.

LYNNE'S TIPS

Make extra dressing; you will use it up for homemade coleslaw, cooked yams, broccoli, shrimp or salmon salads.

When delicious, ripe heirloom tomatoes are at farm markets, snap them up for this salad. It's a great chance to try different varieties.

If you can find fresh cream cheese without gums or stabilizers buy it.You'll taste the difference.

This stuff is AWESOME - we've made it for years, it's a great recipe... ~ jan

Andrea's Garlic Salad

DRESSING
Mix together and refrigerate at least 2 hours before serving:
3/4 cup of extra virgin olive oil
juice of 1 lemon
3-5 cloves of garlic crushed
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 tbsp sugar

SALAD
1 head of Romaine
1/2-1 lb. of bacon, cooked crisp and diced
2/3 cup of toasted almonds
1/3 cup Parmesan cheese
1 cup julienned Swiss cheese
2 cups of sliced plum tomatoes, or cherry
tomatoes quartered
1 cup of croutons

Serves (about) 6

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 4 cups shredded iceberg lettuce
• 1 medium tomato, seeded and chopped
• 1-1/2 cups shredded cheddar or Monterey Jack cheese
• 1/4 cup sliced pitted ripe olives
• 1/4 cup sliced green onion
• 1 6-ounce carton frozen avocado dip, thawed
• 1/2 cup dairy sour cream
• 1 4-ounce can chopped green chili peppers, drained
• 1 tablespoon milk
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• Chopped tomato (optional)
• 2 cups coarsely crushed tortilla chips

1. In a 2-1/2-quart glass salad bowl layer black beans, lettuce, tomato, cheese, olives, and onion.

2. For dressing, in a medium bowl stir together avocado dip, sour cream, chili peppers, milk, garlic, and chili powder. Spread over the top of the salad. If desired, sprinkle with chopped tomato. Cover the surface with plastic wrap and chill for at least 2 hours or up to 24 hours.

3. Before serving, toss salad together and serve over crushed tortilla chips. Makes 4 servings.

Source: BH&G