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Salad Recipes

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Cucumber Slices with Dill In reply to

2 large cucumbers
4 tablespoons vinegar
2 tablespoons water
2 tablespoons granulated sugar
1 tablespoon fresh snipped dill
Wash cucumbers. Peel or score lengthwise with fork. Slice very thin. Combine remaining ingredients and pour over cucumbers. Refrigerate at least one hour.
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Cucumbers in Sour Cream In reply to

Thinly slice one large cucumber; sprinkle with 1 teaspoon salt. Let stand 30 minutes.
Drain off the accumulated water. Combine 1/2 cup sour cream, 1 tablespoons vinegar, 1 to 2 drops Tabasco® sauce, 2 tablespoons chopped chives, 1 tablespoon dried chopped onions, and a dash of pepper. Pour over cucumbers and refrigerate for 30 minutes.
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Cucumbers in Sour Cream 2 In reply to
2 large cucumbers
1 teaspoon salt
1 cup dairy sour cream
2 tablespoons vinegar
1 tablespoon chopped chives
1 teaspoon dill weed
1/4 teaspoon granulated sugar
Dash of pepper
Peel cucumbers; slice thin. Sprinkle with 1 teaspoon salt and let stand 30 minutes.
Drain well. Combine sour cream, vinegar, chives, dill weed, sugar and pepper. Pour over cucumbers. Taste and add additional salt, if needed. Chill in refrigerator for at least 30 minutes.
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Delicatessen Salad In reply to

1 (16 ounce) can cut green beans
1 (16 ounce) can cut yellow beans
1 (16 ounce) can green lima beans
1 (16 ounce) can garbanzo or kidney beans
1/2 cup chopped green pepper
1/2 cup chopped onion
1 (4 ounce) can pimento, chopped
1/2 cup vegetable oil
1/2 cup wine or apple cider vinegar
1/2 cup granulated sugar
1 tablespoon salt
1 teaspoon pepper
Drain all the beans. Combine first 7 ingredients in large glass bowl.
Combine vegetable oil and remaining ingredients in jar; shake vigorously. Pour dressing over bean mixture; toss well. Cover; marinate overnight in refrigerator, stirring occasionally.
Serve as a meat accompaniment, relish or drain well and serve in lettuce cups as a salad.
Makes about 7 1/2 cups.
NOTE: Frozen beans may be substituted, but cook them according to package directions and cool them before mixing with other ingredients.
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Deluxe Carrot Salad In reply to

2 cups carrots, shredded
1 cup coconut
1 can pineapple tidbits
1 cup marshmallows
Drain pineapple. Place over carrots and refrigerate overnight (covered). When ready to serve, add remaining ingredients and cover with dressing.
Dressing
3 ounces cream cheese
1/2 cup mayonnaise
1/2 cup whipping cream
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Dill and Red Pepper Potato Salad In reply to
Dressing
1 (16 ounce) container nonfat sour cream
1/2 cup low-fat mayonnaise
1 (1 ounce) package ranch salad dressing mix
1/4 cup dried dill weed
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano leaves
Salad
3 pounds red or white potatoes, boiled in their
skins and chilled
1/2 medium-size red sweet pepper, diced
1 1/2 small yellow onions, diced
1/2 cup diced celery
Dressing: In a large mixing bowl whisk together all the dressing ingredients until combined. Set aside.
Salad: Cut the potatoes into 3/8-inch cubes. Place the cubed potatoes in the mixing bowl with the dressing and add the red pepper, onion and celery. Stir and fold until salad ingredients are completely coated. Cover and chill. Serve cold.
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Dill and Red Pepper Potato Salad In reply to
Dressing
1 (16 ounce) container nonfat sour cream
1/2 cup low-fat mayonnaise
1 (1 ounce) package ranch salad dressing mix
1/4 cup dried dill weed
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano leaves
Salad
3 pounds red or white potatoes, boiled in their
skins and chilled
1/2 medium-size red sweet pepper, diced
1 1/2 small yellow onions, diced
1/2 cup diced celery
Dressing: In a large mixing bowl whisk together all the dressing ingredients until combined. Set aside.
Salad: Cut the potatoes into 3/8-inch cubes. Place the cubed potatoes in the mixing bowl with the dressing and add the red pepper, onion and celery. Stir and fold until salad ingredients are completely coated. Cover and chill. Serve cold.
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Egg Salad In reply to

6 hardboiled eggs, grated fine or sieved
1/3 cup minced pimiento-stuffed olives
1/4 cup plus 1 tablespoon mayonnaise
2 tablespoons minced scallions
2 tablespoons minced parsley
1 tablespoon prepared Dijon mustard
Salt and freshly-ground black pepper
Lettuce leaves
Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30 minutes.
Serve atop lettuce leaves or spread it in a sandwich. Leftovers can be kept a couple of days.
Makes about 2 cups.
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Eggplant Salad In reply to
1 large eggplant
3/4 teaspoon salt
3 tablespoons oil
1 medium onion, diced
2 tablespoons white vinegar
1 to 2 tablespoons granulated sugar
1/2 tablespoon garlic powder
Core eggplant and wrap in aluminum foil. Bake at 350 degrees F for 45 minutes or until soft.
Cool and peel skin. Chop eggplant and combine with salt, oil, onion, vinegar, sugar and garlic powder. Refrigerate for 1 to 2 hours.
Season again if needed.
Serve with assortment of crackers
1 large eggplant
3/4 teaspoon salt
3 tablespoons oil
1 medium onion, diced
2 tablespoons white vinegar
1 to 2 tablespoons granulated sugar
1/2 tablespoon garlic powder
Core eggplant and wrap in aluminum foil. Bake at 350 degrees F for 45 minutes or until soft.
Cool and peel skin. Chop eggplant and combine with salt, oil, onion, vinegar, sugar and garlic powder. Refrigerate for 1 to 2 hours.
Season again if needed.
Serve with assortment of crackers.
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Re: [tubeN2] Salad Recipes In reply to
CORN RELISH

Ingredients

2 quarts fresh corn kernels
1 large cabbage, chopped
7 cups chopped celery
4 fresh green cayenne peppers, seeded and chopped (optional)
4 fresh red cayenne peppers, seeded and chopped (optional)
6-1/2 cups chopped red bell peppers
6-1/2 cups chopped green bell peppers
1/2 cup salt
1 (2-ounce) box of dry mustard
2 pounds sugar
1/2 tablespoon turmeric
2 quarts while distilled vinegar
2 tablespoons cornstarch

Steps
Combine all of the ingredients in a large, heavy pot over medium-high heat and mix well. Bring to a boil, and cook for one hour, stirring often. Pack in hot sterilized pint-size canning jars, leaving a one-fourth inch space at the top of each jar. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings. Process in a bath of boiling water for 10 minutes (the water should cover the jars by about one inch), cool on a wire rack, then store in a cool, dark place.
Makes about 7 pints.
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Re: [tubeN2] Salad Recipes In reply to
BEST COLE SLAW

Ingredients

2 cups shredded white cabbage
2 cups shredded red cabbage
1 cup shredded spinach
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup thinly sliced red onions
2 tablespoons chopped pickled jalapenos
1/2 cup chopped fresh parsley leaves
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
3 tablespoons Creole mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoon sugar

Steps
Toss the cabbage, spinach, bell peppers, onions, jalapenos, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, sour cream, lemon juice, mustard, salt, pepper and sugar and mix well. Add the mixture to the salad bowl and toss to mix thoroughly. Cover and refrigerate for at least one hour.
Makes 6 to 8 servings
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