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Broccoli-Raisin Salad In reply to
Serves 8.
2 bunches broccoli (chopped florets)
1/2 cup chopped onion
1/2 cup raisins
6 slices well-cooked bacon, finely chopped
Mix all of the above ingredients and then stir in the dressing.
Dressing
1 cup mayonnaise
1 cup granulated sugar
3 tablespoons vinegar
Refrigerate overnight for best flavor.
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Buttermilk Slaw In reply to
1 1/2 cups Miracle Whip®
1 cup cultured buttermilk
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon salt
10 cups coarsely shredded red or green cabbage
Whisk together Miracle Whip®, buttermilk, sugar, lemon juice, hot pepper sauce and salt. Add cabbage and mix well. Cover and refrigerate for at least 2 hours or overnight if you like a more tender slaw. Adjust the seasoning, toss well and serve.
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Cabbage-Pineapple Slaw In reply to
3 cups shredded cabbage
1 (9 ounce) can crushed pineapple
1 cup marshmallows
1/2 cup chopped celery
1 cup diced apples or raisins
1/2 cup mayonnaise
Mix well and chill.
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Caesar Salad In reply to
2 small heads romaine lettuce, thoroughly chilled
Herb Croutons
1/2 teaspoon seasoned salt
1/8 teaspoon MSG
1/4 teaspoon dry mustard
Freshly ground black pepper
Dash of garlic powder
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon granulated sugar
6 tablespoons olive oil
2 tablespoons wine vinegar
1 (2 ounce) can anchovy fillets
1 egg, coddled*
1/4 cup grated Parmesan cheese
Wash romaine; remove outside leaves. Break tender leaves crosswise into pieces about 1 inch wide. Store in plastic bag in refrigerator until ready to use. Make Herb Croutons.
When ready to serve, place romaine in large wooden salad bowl. In a small mixing bowl combine seasonings, lemon juice, Worcestershire sauce, sugar, oil, vinegar and 3 anchovy fillets which have been mashed or minced. Mix thoroughly.
Break coddled egg over greens, then pour salad dressing over all and toss lightly. Sprinkle with cheese and croutons and toss again lightly. Serve immediately on chilled salad plates. Top each serving with 2 anchovy fillets.
* To coddle egg, cook whole egg in hot but not boiling water for 2 minutes.
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Caesar Potato Salad In reply to
Caesar Potato Salad
Posted by kdipaolo at recipegoldmine.com 7/10/01 8:31:26 pm
Note: If making ahead, add enough chicken broth to moisten to desired texture before serving.
Makes: 6 servings
2 1/2 pounds (about 8 red thin-skinned
potatoes, scrubbed
2 cloves garlic, minced
1 teaspoon Worcestershire
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
4 anchovy fillets, minced, plus about 5 whole
fillets for garnish (about 1 ounce total)
1/4 cup grated parmesan cheese
1 tablespoon minced fresh parsley
Salt and pepper
In a 5- to 6-quart pan, bring 3 quarts water to a boil. Add potatoes, cover, and cook over medium heat until potatoes are just tender when pierced, 30 to 40 minutes.
Remove all but one potato from cooking water; immerse in cold water. When cool, cut potatoes into 1/2-inch-wide slices. Continue to cook remaining potato over medium heat until very soft when pierced, and skin has begun to peel away, 5 to 10 minutes.
Remove potato and cut in half; slice 1 half and add to the other sliced potatoes. Immerse remaining half in cold water until cool to touch, about 3 minutes; peel, cut in half again, and place in a blender with 1/2 cup of the cooking water. Whirl until smooth. Place in a small bowl; immerse bowl just to the rim in cold water until potato puree is cool.
In a medium bowl, combine minced garlic, Worcestershire, Dijon mustard, lemon juice, red wine vinegar, and minced anchovies. Mix in 2/3 cup of the cooled potato puree; pour over sliced potatoes. (Discard remaining puree or reserve for another use.) Add grated parmesan cheese; gently mix to coat potatoes. Garnish with minced parsley and whole anchovy fillets. Add salt and pepper to taste. Serve, or if making ahead, chill up to 1 day.
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Calico Salad In reply to
1 (16 ounce) can green beans
1 (16 ounce) can kidney beans
1 (16 ounce) can garbanzo beans
1/2 cup diced green bell pepper (optional)
1/3 cup chopped onion
Drain all the beans. Mix all ingredients together.
Dressing
1 cup granulated sugar blended with 1 1/3 cups vinegar
2/3 cup oil
2 teaspoons salt
1 teaspoon pepper
Place beans in a container which has a tight cover. Add diced pepper and onion. Pour dressing over all, and refrigerate several hours or overnight or for several days before serving. This salad keeps well in the refrigerator for at least a week.
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Canyon Style Potato Salad In reply to
5 cups diced potatoes, cooked in chicken broth
1/2 cup sliced celery
1 cup prepared Hidden Valley Original Ranch® Salad Dressing
1 tablespoon prepared mustard
2 tablespoons sweet pickle relish, drained
2 tablespoons sliced scallion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced radishes
In a bowl, combine potatoes and celery. Mix together Salad Dressing, mustard, pickle relish, scallion, salt and pepper. Pour over potatoes and celery; toss gently. Cover and refrigerate. Garnish with radishes or toss in just before serving.
Makes 8 to 10 servings.
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Carrot Marshmallow Salad In reply to
3 1/2 cups peeled, shredded carrots
1 cup miniature marshmallows
1/4 cup pineapple, cut into 1/2-inch pieces
1 cup seedless raisins
1/2 cup shredded coconut
1 cup mayonnaise
1 cup whipped cream
Toss lightly carrots, marshmallows, pineapple, raisins and coconut. Combine mayonnaise with carrot mixture. Carefully fold in whipped cream. Garnish with additional coconut, if desired.
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Carrot-Raisin Salad In reply to
1/2 cup Sun-Maid® Raisins
2 cups grated carrot
1 (8 3/4 ounce) can pineapple tidbits
1/3 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon salt
Salad greens
Combine Sun-Maid® Raisins, carrot and drained pineapple. Blend in mayonnaise, lemon juice and salt.
Serve on crisp salad greens.
Makes 4 to 6 servings.
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Carrot Salad In reply to
1/3 cup heavy cream
1 pound carrots, shredded
1/3 cup raisins
1 (8 ounce) can crushed pineapple, packed in natural juice
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/3 cup mayonnaise
In a small mixing bowl, with electric mixer on high, beat cream until stiff peaks form. Set aside.
In a large bowl, combine remaining ingredients, tossing to blend. Fold in whipped cream. Chill and serve.
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Cauliflower Salad In reply to
Break a head of cauliflower into small florets, about a quarter size. Bring the cauliflower and water to a boil and stir just only until the moment the cauliflower is not hard (about 5 minutes). Drain it in a colander and put into a bowl. Immediately add about 2 tablespoons of finely chopped onions, salt, pepper, and pour vinegar all over it. After you have done this, stir in sour cream, about 1/2 cup, more or less. You'll know when it is right.
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Chayote Salad In reply to
2 pounds chayotes
1/3 cup olive oil
2 teaspoons finely chopped cilantro
2 tablespoons white wine vinegar
Salt and pepper
1 avocado
3 1/2 ounces mozzarella cheese, cut into strips
8 green olives, sliced
Peel chayotes, halve, discard seeds and chop. Steam over boiling, salted water about 20 minutes or until tender. Cool. In a jar with a tight-fitting lid, shake together olive oil, cilantro, vinegar, salt and pepper.
Cut avocado in half lengthwise, discard seed and slice into a serving bowl. Immediately toss with the olive oil dressing. Toss in chayotes, cheese and olives.
Serves 4.
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Cheddar Bacon Topped Salad In reply to
1 head lettuce, chopped
1/2 cup chopped green, red or yellow bell pepper
1 red onion, chopped
1/2 cup chopped celery
1 (10 ounce) package frozen green peas, thawed
2 cups mayonnaise
2 tablespoons granulated sugar
4 ounces Cheddar cheese, shredded
8 bacon slices, crisp-cooked and crumbled
Layer the lettuce, bell pepper, onion, celery and peas in a 9 x 13-inch dish or a large salad bowl.
Combine the mayonnaise and sugar in a bowl and mix well. Spread over the layers, sealing to the edges. Sprinkle the cheese and bacon over the top. Chill, covered for 8 hours or longer.
Makes 10 to 12 servings.
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Chinese Cole Slaw In reply to
1 small head cabbage, shredded
3 scallions, thinly sliced
1/2 cup mayonnaise
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon Tabasco® sauce
Garlic salt
Pepper
In bowl, stir together mayonnaise, soy sauce, ginger and hot pepper sauce until well blended. Pour over cabbage mixture and mix well. Season with garlic salt and pepper; cover and chill for at least 2 hours. Stir once or twice.
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Chipotle Cole Slaw In reply to
1/2 head green cabbage, shredded
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 tablespoons fresh dill
1 tablespoon dill seed
1/2 tablespoon chipotle powder
1/2 cup mayonnaise
Salt and ground pepper
Combine cabbage, peppers, dill, chipotle powder and mayonnaise in a large bowl and toss well. Season to taste with salt and pepper. Chill until ready to serve.
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Chopped Vegetable Salad In reply to
For mustard vinaigrette
1 tablespoon Dijon mustard
3 tablespoons sherry wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup almond or safflower oil
Salt and freshly ground white pepper, to taste
For salad
1 tablespoon olive oil
1/2 cup diced fresh artichoke bottoms
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced red onion
1/2 cup diced radicchio
1/2 cup fresh corn kernels, uncooked
1/2 cup diced celery
1/2 cup diced ripe avocado
1/4 cup peeled, seeded and chopped tomato
4 teaspoons grated Parmesan cheese
Salt and freshly ground pepper, to taste
12 to 15 radicchio "cups"
To prepare the vinaigrette, combine mustard and vinegar in small bowl. Slowly whisk in the oils. Season to taste with salt and pepper, and set aside. Whisk again when ready to serve.
To prepare the salad, in a small skillet, heat the oil. Season the diced artichokes lightly with salt and pepper, and sauté until al dente, about 3 minutes. Transfer to large bowl and let cool.
Blanch the carrots and beans by placing them in a fine mesh basket. Set the basket into a pot of boiling salted water, and cook until al dente, 2 to 3 minutes. Plunge into cold water to stop the cooking process. Drain, cool and add to the artichokes. Add the onion, radicchio, corn and celery.
When ready to serve, dice the avocado and the tomato and add to the other vegetables. Toss the vegetables with the vinaigrette, sprinkle with the grated cheese and toss again. Correct the seasoning, to taste.
Put each radicchio cup on a small cocktail plate. Mound chopped salad into each cup. Serve immediately.
Serves 4 regular portions, or 12-15 appetizer portions.
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Cilantro Bean Salad In reply to
1 (15 1/2 ounce) can kidney beans
1 (15 1/2 ounce) can garbanzo beans
1 (15 1/2 ounce) can corn
1 medium red onion, diced
Dressing
1 cup fresh cilantro
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons cumin
3 cloves garlic, minced
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1 1/2 cups extra virgin olive oil
Juice of 1/2 lemon
Process Dressing ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate.
Pour remaining dressing over salad and mix gently just before serving. Serve at room temperature.
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Cilantro Slaw In reply to
3 cups green cabbage, finely shredded
3 cups red cabbage, finely shredded
1 cup firmly packed cilantro leaves, minced
1/4 cup Mexican lime juice
1 tablespoon water
1 tablespoon honey
1/2 teaspoon cuminseed
Salt and pepper
In a large nonreactive bowl, mix cabbages, cilantro, lime juice, water, honey and cumin seeds. Season to taste with salt and pepper. Cover and refrigerate.
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Corn and Green Pea Salad In reply to
This is good for a picnic or a casual meal.
1/3 cup vegetable oil
1/2 cup granulated sugar
1/2 cup vinegar
1 teaspoon salt
1 teaspoon pepper
1 can small green peas
1 can shoe peg corn
1 small green bell pepper, finely chopped
1 small onion, chopped
1 cup celery, chopped
Boil vegetable oil, sugar, vinegar, salt and pepper. Let cool, then pour over vegetables and let stand overnight. This is very good!
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Craisin Broccoli Salad In reply to

2 bunches broccoli, washed and cut
into small bite-size pieces
1 pound bacon cut into small pieces and fried crisp
1 cup craisins (dried cranberries)
1 cup red onion, chopped
1 cup sunflower kernels
Dressing
1/2 cup mayonnaise
1/2 cup granulated sugar
3 to 4 tablespoons vinegar
Mix all together and serve. Recipe can be doubled.
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Cornbread Salad In reply to
1 box Jiffy Cornbread Mix
1 large tomato
1 small green bell pepper
1 small onion
1 to 1 1/2 cups mayonnaise
Prepare cornbread as directed on box. Let cool. Crumble cornbread in large bowl. Cut tomato, bell pepper and onion into bite-size pieces. Add all three into cornbread. Add mayonnaise in slowly and mix until moist. Chill for 1 hour for best taste.
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Cream Cheese and Avocado Salad In reply to
2 avocados, cut in half
3 ounces cream cheese
1 tablespoon black olives, sliced
2 tablespoons pimento, chopped
3 tablespoons Italian salad peppers (pepperoncini), chopped
Lemon juice
Add 1 teaspoon vinegar from Italian peppers to cream cheese and mix well in a food processor or blender. Add pimentos, peppers and black olives. Peel, seed and cut the avocados in half. Coat with lemon juice. Fill the cavity with cream cheese mixture. Refrigerate for 1 hour.
Serve on lettuce leaves.
Serves 4.
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Creamed Cucumber Slices In reply to
   
2 large cucumbers, sliced thin
1 medium onion, sliced thin
Dressing
4 tablespoons cider vinegar
2 rounded tablespoons sour cream
1 1/2 tablespoons granulated sugar
Pepper to taste
Place cucumber slices in bowl, salt generously. Set in the refrigerator. Remove from refrigerator after 1 hour and drain off the salted water. Squeeze the cucumber slices to drain additional water. (The salting is optional. It is done to remove some of the moisture from the cucumber so as to prevent thinning of the cream dressing. Whether or not to do it depends on the moisture content of the cucumbers being used. When in doubt, salt.)
Mix together the cucumbers and onions. Combine the vinegar, sour cream, sugar and pepper, making sure that the sugar is dissolved. Pour dressing over the cucumbers and return to refrigerator for several hours.
Will keep in refrigerator for up to 1 week, although the dressing will become thin as cucumbers lose their moisture.
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Creamy Cole Slaw In reply to
2/3 cup evaporated milk
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/2 cup mayonnaise
4 cups shredded cabbage
1 carrot, shredded
1 stalk celery, diced
Stir together first 7 ingredients. Chill until ready to serve.
Combine cabbage, carrot and celery. Chill. To serve, pour milk mixture over cabbage mixture. Toss to coat well. Serve immediately.
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Creamy Coleslaw In reply to

For the dressing
2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons granulated sugar
1 teaspoon minced garlic
1 teaspoon ground white pepper
1 teaspoon salt
For the cabbage mix
5 large carrots (1 1/2 pound), peeled and shredded
1 head green cabbage (about 2 pound), shredded (makes 12 cups)
For the dressing: In a small bowl, mix together the mayonnaise, vinegar, sugar, garlic, pepper and salt. Set aside.
For the cabbage mix: In a large bowl, toss the carrots and cabbage. Immediately pour the dressing over the cabbage mix and toss until all of the vegetables are well coated. Cover the bowl and refrigerate for an hour. Toss again before serving.
Servings: 8
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