SALADS

COLESLAW SALAD

CRAB LOUIE SALAD

CUCUMBER SALAD

DEVILED EGGS

MACARONI SALAD

POTATO SALAD

THREE BEAN SALAD

TOMATO SALAD







COLESLAW SALAD



SHRED AS DESIRED INTO A BOWL:

½ head of green cabbage

¼ head of red cabbage

1 small carrot

1 T. sweet onion



PUT ON TOP OF CABBAGE, then mix in well:

½ c. mayonnaise

¼ c. plain yogurt or sour cream

2 T. prepared mustard

1 T. ketchup

½ tsp. each –salt and pepper

1 T. honey or sugar

½ tsp. celery seed

½ tsp. horseradish sauce

Note: This dressing can be cooked then put on salad, if desired.



OPTIONAL: Extras can be added i.e. cubed cheese, sliced green olives, pineapple bits, apple cubes, or raisins to taste.



VARIATION:
BEET SLAW
To coleslaw, add 3 med-large raw beets, peeled and shredded. Increase sweet onion to ½ c. and add 2 T. chopped fresh parsley.

Use a vinaigrette dressing (See 3 Bean Salad) instead of the mayo one.









CRAB LOUIE SALAD



PUT INTO A LARGE SALAD BOWL and toss gently:

Lettuce and other greens of your choice

1 ripe tomato, chopped

½ medium sweet onion, chopped

8-10 black olives, sliced

½ small red bell pepper, chopped

2 hard boiled eggs, sliced

Crab meat from one cooked Dungenous crab

Ranch or 1000 Island dressing, just to coat everything.



RANCH DRESSING: Blend until creamy

1 c. mayonnaise

½ c. buttermilk or plain yogurt

1 clove garlic, minced

1 green onion with tops

2-3 T. fresh parsley

¼ tsp. each-celery seed, paprika

½ tsp. each-sugar, salt



1000 ISLAND DRESSING: Blend until creamy

1 c. mayonnaise

2 T. ketchup

1 T. Dijon mustard

1 T. sweet pickle relish.

¼ tsp. each- celery seed and paprika







CUCUMBER SALAD

Lightly PEEL and SLICE into a large salad bowl:

1 young medium cucumber and/or zucchini

½ medium sweet onion



DRESSING:

¼ c. plain yogurt or sour cream

¼ c. mayonnaise

¼ c. apple cider vinegar (cut with a little water)

2 T. sugar or honey

½ tsp. each- salt, dill, pepper



MIX ALL INGREDIENTS WELL, THEN REFRIGERATE.












DEVILED EGGS

(For eight halves)


BOIL 4 EGGS, COOL AND CUT IN HALF

PUT YOLKS IN A BLENDER OR BOWL AND ADD:

2 T. prepared mustard

3 T. mayonnaise

1 T. silken tofu (optional)

1 tsp. sweet pickle relish

¼ tsp. Turmeric

⅛ tsp. each –basil, parsley, celery seed, salt, pepper
BLEND until creamy.


FILL each egg white half with yolk mixture, put a slice of black olive on top and a sprinkle of paprika.

REFRIGERATE UNTIL READY TO SERVE












MACARONI SALAD

COOK 2 C. MACARONI of your choice, rinse, cool, and put in a large salad bowl.

DRESSING:

8-10 black olives, sliced

2 T. sweet pickle relish

1 small tomato, diced

1 hard boiled egg, chopped

¼ red bell pepper, chopped

2 T. sweet onion, chopped

1 T. Dijon mustard

¾ c. mayonnaise

2 T. fresh parsley, chopped

¼ tsp. each- horseradish, celery seed, black pepper

½ tsp salt and sugar or to taste

TOSS GENTLY UNTIL WELL MIXED, then cover and refrigerate. Avocado and artichoke hearts are a good addition too.














POTATO SALAD


PEEL and COOK 6 medium potatoes, cool, cube and add:

3 T. sweet onion, diced

1 stalk celery with some top, chopped

8-10 black olives, sliced

2 whole pickled beets, chopped (optional)

2 T. red bell pepper, diced

2 hard boiled eggs, chopped

1 T. each-fresh parsley, chives, and basil diced

2 T. sweet pickle relish

2 T. prepared mustard

¾ c. mayonnaise

¼ c. plain yogurt

Salt and pepper to taste

Gently mix everything. Refrigerate.

VARIATIONS:
To cooked potatoes add: ½ tomato, chopped, 1 tsp. Dijon mustard and 1 T. cilantro. Use a vinaigrette dressing. (See 3 bean salad)
HAWAIIAN POTATO SALAD: Add cooked macaroni to the basic recipe above with a little more mayo.












THREE BEAN SALAD


PUT INTO A LARGE BOWL:
1-15 oz. can each –green, kidney, and garbanzo beans

2 stalks celery, with some leaves, chopped

1 medium sweet onion, sliced thin

½ red bell pepper, chopped

1 T. each-fresh parsley, cilantro, and basil

1 clove garlic, diced



:

1 c. olive or canola oil

¼ c. balsamic vinegar

½ c. apple cider vinegar

½ c. water

1 T. Dijon mustard

4 T. honey or sugar

1 tsp. each salt and celery seed

½ tsp. black pepper

PUT A LID on the bowl and gently roll salad over a few times to coat all ingredients. Let salad marinate for at least 2 hours. Roll it a couple of more times.


NOTE: The addition of steamed, cooled broccoli, cauliflower, artichoke hearts, or asparagus spears are also very good in this salad.







TOMATO SALAD

PUT INTO A LARGE BOWL:

3 medium tomatoes, sliced ¼¨ thick

1 medium sweet onion, sliced ¼¨ thick

2 T. fresh parsley, chopped

¼ c. fresh cilantro, chopped



MIX GENTLY with a vinaigrette dressing, (See 3 bean salad)
LET SALAD marinate for at least 1 hour in the refrigerator.

Note: Sliced cucumber or zucchini can be a good addition.