YOUR FAVE SALAD THREAD

[choyt11]

apple waldorf – apples, walnuts, raisins, carrots, mayo

[Jeankit]

Found in email this week for:

(Looked good to moi. Thought of addding a bit of

chopped pickle for zip too!)

New Summer Potato Salad

What You Need:

3 lb. new potatoes (about 18), cut into 1-inch cubes

1/2 cup thinly sliced red onion

1/2 cup cherry tomatoes, halved

1/4 cup OSCAR MAYER Real Bacon Bits

1/4 cup chopped fresh basil

1/4 cup KRAFT Zesty Italian Dressing

1/4 cup MIRACLE WHIP Dressing

2 tsp. GREY POUPON Dijon Mustard

Make It:

COOK potatoes in boiling water 10 to 12 min. or just until tender; drain. Place in large bowl. Add onions, tomatoes, bacon bits and basil; mix lightly.

MIX remaining ingredients. Add to potato mixture; toss to coat.

(Enhance flavor by tossing while still warm)

REFRIGERATE several hours or until chilled.

[Jeankit]

This one reminded me of a dish I had years ago at neighborhood party, again

with a bit of pickle as relish!

Country-Style Smashed Potato Salad

What You Need

3 lb. Yukon gold potatoes (about 6 large), peeled, cut into 1-inch chunks

4 hard-cooked eggs, divided

3 green onions, thinly sliced

1 stalk celery, chopped

6 radishes, thinly sliced

2 Tbsp. CLAUSSEN Sweet Pickle Relish

3/4 cup MIRACLE WHIP Dressing or Lite version

1 Tbsp. white wine vinegar

1/2 tsp. paprika

Make It

COOK potatoes in boiling water in saucepan 10 to 15 min. or until very tender; drain well. Transfer to large bowl; cool 5 min. Meanwhile, chop 3 eggs; slice remaining egg.

ADD chopped eggs, vegetables and relish to potatoes; mix lightly. Mix dressing and vinegar. Add to potato mixture; mix well.

SPRINKLE with paprika; top with egg slices.

Make Ahead

Salad can be made ahead of time. Refrigerate up to 24 hours before serving.

Note

The potatoes in this salad are cooked until very tender so that, when mixed with the other ingredients, the chunks lose their shape or are “smashed.”

[KYKAT 12 23]

For MK

Caprese Pasta Salad!

Cook your pasta of choice and drain it. While still hot, drizzle on italian dressing and balsamic vinegar. Add Diced tomatoes, fresh mozzarella and fresh basil leaves (slivered). Chill. Before serving taste to see if it needs more dressing and then add some shredded Parmesean. Nom nom nom!

I make this and also toss in diced cucumbers, fresh corn cut off the cob, slivered snow peas, artichokes, avacados….whatever fresh stuff I have around. Shrimp can be added or pepperoni or anything else that sounds good. It’s a very refreshing salad for hot weather.

[Jeankit]

Found on All Recipes:

(I enjoy broccoli but not hot cooked on a warm Summer’s day so figured

this may be a good substitute!)

Minnesota Broccoli Salad

Ingredients

3 eggs

1 pound broccoli, chopped

1/4 cup finely chopped red onion

1 cup green olives, sliced

1 (4 ounce) jar diced pimentos, drained

3/4 cup mayonnaise

1 teaspoon dry mustard powder

1/2 teaspoon celery seed

1 tablespoon chopped fresh dill

Directions

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.

2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.

3. Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor

[Jeankit]

This was in my e-mail in box today from Kraft! Sounded refreshing & EASY, my kinda cookin’!

Sweet & Sour Slaw

What You Need

2/3 cup KRAFT Lite Zesty Italian Dressing, divided

1Tbsp. lemon juice

2 Granny Smith apples, chopped

1 Tbsp. sugar

1 Tbsp. GREY POUPON Dijon Mustard

1 tsp. caraway seed

1 pkg. (10 oz.) coleslaw blend (cabbage slaw mix)

1 red pepper, chopped

2stalks celery, chopped

1 small onion, finely chopped

Make It

MIX 2 Tbsp. dressing and lemon juice. Add to apples in large bowl; toss to coat.

COMBINE remaining dressing, sugar, mustard and caraway seed. Add to apple mixture with remaining ingredients; mix lightly.

REFRIGERATE 1 hour.

[JerseyJoan]

I just made a cheeseburger pasta casserole. After heating it, (microwave – I don’t use my oven in hot weather) I topped it with fresh Romaine and balsamic vinegar.

[Jeankit]

Sounds like a fresh/crunchy addy Joan!

Found this as a Summertime veggie treat!

Pickled Vegetable Medley

1 1/2 cups cauliflower florets

2 carrots, peeled and cut 1 1/2″ sticks

2 medium zucchini, sliced 1/4″ thick

1 large red bell pepper, cut 1″ dice

2 cups cider vinegar

1 cup sugar

1 teaspoon whole cloves

1 teaspoon whole allspice berries (or 1/8 tsp ground allspice)

1 cinnamon stick, broken in half

1 slice fresh ginger

1 teaspoon whole black peppercorns

In a large pot of boiling water, blanch cauliflower and carrots for 1 minute. Drain in colander and rinse under cold water until cooled. Transfer to a large mixing bowl.

Add the raw zucchini and red pepper. (can substitute cucumber, fennel, or other bell pepper) In a medium sized saucepan, combine vinegar, sugar and 1/2 cup of water

Tie cloves, allspice and peppercorns in a cheesecloth bag; add to the pan along with cinnamon stick and ginger.

Bring to a boil, stirring to dissolve the sugar, and simmer for 2 minutes. Let cool for 5 minutes, then pour pickling liquid over the vegetables.

If veggies are not quite covered, add more water. Stir well to blend. Let veggies cool to room temperature, then cover and refrigerate between 4-24 hours.

To serve, remove spice bag and use slotted spoon to transfer the veggies to serving bowl. Spoon some of liquid over veggies and serve.

[Jeankit]

This was in my e-mail this week from Kraft, looks good!

SIMPLE LAYERED FIESTA SALAD

What You Need

6 cups loosely packed torn romaine lettuce

1 can (15 oz.) black beans, rinsed

1 cup frozen corn, thawed, drained

1-1/2 cups chopped cooked chicken

1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa

1 cup KRAFT Natural Three Cheese Crumbles

1/2 cup KRAFT Classic Ranch Dressing

1 cup broken tortilla chips

Make It

PLACE lettuce in clear serving bowl or on platter.

COVER with layers of beans, corn, chicken, salsa and cheese.

DRIZZLE with dressing; sprinkle with chips.

[Jeankit]

3 Bean Salad posted on FB, thanks Dee:

http://www.simplyrecipes.com/recipes/three_bean_salad/

With peanut butter: (and a chopped pickle!!!)

http://www.jif.com/Recipes/Details/5526

[Jeankit]

Looks yummy, posted by Dee on FB, thanks!

Green Bean, Arugula & Walnut Salad:

http://action.humanesociety.org/site/MessageViewer?em_id=47182.0&dlv_id=49683

[Jeankit]

Enjoy your Cheesburger Day with a cheesburger salad today!

http://thepioneerwoman.com/cooking/2012/01/cheeseburger-salad/

[Jeankit]

It’s almost Fall, time for a salad, thanks Dee:

http://shine.yahoo.com/shine-food/5-perfect-fall-salads-185400672.html

[Jeankit]

Fall Salad Ideas:

http://healinglifestyles.com/index.php/5-good-fall-salad-ideas

[Jeankit]

http://www.marthastewart.com/360580/vegetarian-main-course-salad-recipes/@center/852566/vegetarian-recipes?xsc=eml_msl_2012_10_18&om_rid=D1PAv%24&om_mid=_BQf-2uB8umf8-x

Have to share:

Some of these look yummers, thanks Dee!

[Jeankit]

Yum, this looks really good right now:

http://healinglifestyles.com/index.php/curried-chicken-salad-in-crispy-wonton-cups

[Jeankit]

How about a twist on salad course as yummy:

http://www.stumbleupon.com/su/2ZqcV0/www.inhabitots.com/7-fun-kid-friendly-salad-recipes-that-go-beyond-iceberg-lettuce/

[Jeankit]

Had to share festive salad for holidays, thanks Dee:

http://kblog.lunchboxbunch.com/2012/12/christmas-tree-salad-pomegranate-pecans.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+KathysBlogHealthyHappyLife+%28Kathy%27s+Blog%3A+Healthy.+Happy.+Life.%29

[paulajeanne]

Dang, I miss my kitchen, tiny as it was. Been reading through these, with my mouth watering. Wanna try that cheeseburger one. Thanks JK for keeping us supplied with these yummy recipes.

[Jeankit]

You are so welcome PJ. Oh, I am not always as creative but it sure is fun to get ideas when have the time/energy. Hey maybe you could share a few w/your kitchen staff as some menu improvements, lol. Holiday hugs w/better days ahead for you. Still am so happy you are here sharing w/TDK family this year!

[Author]

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