Elsie’s Grandma’s Chicken Salad

2 c. cooked chicken, chopped

1 c. celery, biased sliced

1 c. green grapes (cut in half)

1/2 c. mayonnaise 

salt, pepper, nutmeg

1/2 c. sliced almonds

1 boiled egg, chopped 

Mix all ingredients, except nuts. Add nuts last.

Greek Quinoa Salad

 

1/4 c. + 2 T. extra-virgin olive oil, divided

1 med. onion, finely chopped (1 1/2 c.)

2 cloves garlic, minced (1 T.)

Kosher salt and freshly ground pepper

1 c. quinoa, rinsed & drained several times

2 c. halved cherry tomatoes (12 oz.)

1 bell pepper, cut in 1/2 in. pieces (1 c.)

4 mini cucumbers- peeled, halved, & cut into 1/2 in. pieces (1 1/2 c.)

1/2 c. kalamata olives, halved & pitted

2 T. red wine vinegar 

6 oz. crumbled feta

1 c. fresh parsley leaves, coarsely chopped 

1 c. fresh mint leaves, coarsely chopped (optional)

pepproncini for serving (optional)

Heat med. saucepan over med. high heat. Swirl in 2 T. oil. Add in onion and garlic; season with salt and pepper. Cook for about 3-4 min., stirring occasionally, until onion is translucent. Transfer onion mixture to large bowl. Return pan to med. high heat. Add quinoa, 1/2 t. salt, & 1 1/2 c. water. Bring to simmer, reduce heat to low, and cooked covered until water is absorbed and quinoa is tender (about 14 min.) Remove from heat and let stand covered for 10 min. Fluff with fork and add to bowl. Let cool to room temperature. Add tomatoes, peppers, cukes, olives, vinegar, remaining oil, feta, and parsley. Add optional ingredients, if desired. Season with salt and pepper. Serves 6.

Cooks notes: Could use some red onion- add chicken, chives- substitute balsamic, lemon juice. 

Wilted Lettuce

 1/2 head iceberg lettuce, cut very fine

1/2 medium onion, diced fine

3 slices bacon

1/2 c. white vinegar 

Mix lettuce and onion. Fry bacon, reserve grease. Crumble bacon, mix with lettuce. Pour vinegar into bacon grease; heat. Pour over the lettuce mixture. 

Potato Salad

 

4 c. cubed potatoes, cooked

1/2 c. finely diced onion 

2 T. diced chives or green onion, optional

3 hard boiled eggs, mashed fine with fork

2 t. yellow mustard 

1 t. salt

1/4 t. pepper

1/4 t. paprika

1/4 t. onion powder

1/2 c. white vinegar, or more as needed

2 c. Dukes mayo, or more as needed

Combine all sauce ingredients in a bowl while potatoes are cooking. When potatoes are done cooking, rinse them in cool water so they don’t continue to cook. (It’s OK if they are slightly warm when you add them- the sauce will absorb into them faster.) Combine with sauce. Chill.

Cooks notes: Cooking time is key for potatoes. You don’t want them cooked too much or you get that thick mushy potato salad that is gross. And you don’t want them too little or they don’t absorb the sauce properly. I usually watch them very closely as they are cooking and try one occasionally to see if they are done. They should be slightly firm when you stick a fork in them, but soft in the mouth.

You may need to adjust vinegar or mayo amounts depending on tartness and moistness you desire.  

Brite’s Honey Dijon Vinaigrette

2 T. honey

1 1/2 T. Dijon mustard 

3 T. red wine vinegar 

1 1/2 T. minced shallots 

1/2 t. salt

1/4 t. pepper

6 T. olive oil

Mix well and refrigerate several hours so flavors can combine before serving. 

Carrot Raisin Salad

2 c. shredded carrot
1/2 c. raisins
1 c. mini marshmallows
1 c. mayo
1/2 c. sour cream
1 c. crushed pineapple

Combine ingredients; mix well. Chill.

German Potato Salad

1 t. sugar
1/4 c. vinegar
5 slices bacon, cut and fried crisp
1 medium sized onion, diced and fried
3 hard cooked eggs, cut up
3 cans German potato salad

Mix all ingredients and heat in a 300 degree oven for 45 minutes.

Buffalo Chicken Salad

 This is another one of my improvised recipes. Ingredients: shredded chicken flavored with Texas Pete, chopped lettuce and baby spinach, sliced cherry tomatoes, diced cheddar cheese, and diced avocado. Topped with a dressing of sour cream, salsa, and a little more Texas Pete. The measurements are up to you.  

BLT Salad

This is one of those "recipes" I've created that isn't really a recipe. It's my answer to how to make BLT's gluten free- just subtract the bread. Fresh shredded lettuce, chopped garden ripe tomatoes, crispy crumbled bacon, and a dollop of mayo. Mix and enjoy.

Tomato and Cucumber Salad

2 large ripe tomatoes, seeded & coarsely chopped
1 medium cucumber, peeled, seeded & coarsely chopped
1/4 t. chili powder
1 T. fresh lemon juice
1/4 t. salt

In a medium bowl, combine all except salt. Add salt just prior to serving.

Macaroni Ham Salad

7 oz. elbow macaroni
8 oz. pasteurized processed American cheese, cubed
8 oz. baked or boiled ham, cut into thin 2-inch long strips
13.5 oz. pineapple tidbits, drained
1/2 c. chopped sweet pickle
1 c. thinly sliced celery, cut on the diagonal
1 t. minced onion
1/3 c. pimiento
1/2 c. mayonaise

Cook noodles, rince in cold water, drain, and chill. Combine all ingredients.

California Coleslaw

Makes 2 quarts

1 envelope dry onion soup mix
2 c. sour cream
4 t. vinegar
2 quarts shredded cabbage
4 medium carrots, grated
1 medium green pepper, diced

In large bowl blend onion soup mix with sour cream and vinegar. Add vegetables, mix, cover, and chill.

Broccoli Salad

2 pkg. cut brocolli (cook 2 minutes and drain)
1 c. diced celery
1 c. olives with pimientos
1/2 c. diced onions
8 hard boiled eggs, diced
1 c. Helman's mayonaise

Toss.

Tuna Salad



A little bit more mayo than usual, but still good!



2 cans tuna, drained

1 small onion, diced

small handful of fresh spinach, chopped

1 carrot, grated

1/4 c. dried cranberries

1/4 c. grated cheddar cheese

1/4 c. chopped walnuts

1/4 c. sunflower seeds

1/4-1/2 c. mayonaise

Combine tuna, vegetables, dried fruit, cheese, nuts, and seeds. Add mayonaise to taste. Serve in a bowl or wrapped in lettuce or a flour tortilla.

Recipe notes: You can vary ingredients and amounts to suit your taste. I've added flax seed, wheat germ, and raisins at different times. The batch of tuna salad shown in the picture had some fresh diced tomato added.

Sauerkraut Salad

1-2 1/2 can sauerkraut, well drained
1 c. chopped celery
 1 c. chopped green pepper
1 can pimento, chopped fine
1 medium red onion, cut in rings
1/2 c. salad oil
1/2 c. vinegar
1/2 c. sugar

Mix, let stand overnight before serving.

Sweet French Dressing

1 c. vinegar
1 small onion, diced
1 2/3 c. sugar
1 t. salt
1 t. paprika
2 T. ketchup
1 pint oil
dash of celery seed
1 t. garlic salt

Combine in blender. Serve over mixed salad greens.

Taco Salad

1 lb. ground beef, browned
1 packet taco seasoning
1 can pinto beans
2 tomatoes, chopped
shredded cheddar cheese
1 bottle French dressing
lettuce, shredded
corn chips, crushed

Combine first four ingredients. Add amounts of next two to suit your taste. Add lettuce and corn chips in amounts to suit your taste JUST before serving so they stay crisp.