Salad Recipes

Ham Salad Puff

1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1-1/2 cups cubed fully cooked ham
2 celery ribs, chopped
1/2 cup cooked small shrimp
1/2 cup chopped green pepper
1/2 cup sliced green onions
1/2 cup mayonnaise
1 teaspoon dill weed
Salt and pepper to taste
Lettuce leaves
Additional dill weed, optional

In a large saucepan, bring water and butter to a boil. Add flour and salt all at once, stirring until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Spread dough onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 30-35 minutes or until puffed and golden brown. Prick the puff with a fork. Cool on a wire rack.

In a bowl, combine the ham, celery, shrimp, green pepper, onions, mayonnaise, dill, salt and pepper. Line puff with lettuce; fill with ham mixture. Garnish with dill if desired. Refrigerate leftovers. Makes 4 servings.

BLT Macaroni Salad

1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups cooked elbow macaroni
1/2 cup chopped seeded tomato
2 tablespoons chopped green onions
3 cups shredded lettuce
4 bacon strips, cooked and crumbled

In a large bowl, combine the first four ingredients. Add the macaroni, tomatoes and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat. Makes 6 servings.

Simple Cabbage Slaw

4 cups coleslaw mix
1 medium sweet red or green pepper, finely chopped
5 tablespoons sugar
5 tablespoons cider vinegar
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

In a large bowl, combine all ingredients and toss to coat. Cover and refrigerate for at least 4 hours or overnight. Makes 6 servings.

Tuna Fish Salad

1 can (6 ounces) tuna, drained and flaked
1 cup frozen peas, thawed
1/2 cup chopped celery
1/4 cup sliced green onions
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon soy sauce
1/8 teaspoon curry powder
Dash garlic powder
2 tablespoons slivered almonds, toasted
1 cup chow mein noodles
Lettuce leaves, optional

In a bowl, combine tuna, peas, celery and onions. In another bowl, combine mayonnaise, lemon juice, soy sauce, curry powder and garlic powder; stir into tuna mixture. stir in almonds; top with noodles. Serve on lettuce if desired. Makes 2 servings.

Tossed Salad with Spinach Dressing

4 cups cauliflowerets
4 cups torn lettuce
1 small onion, sliced and separated into rings
1 jar (3-1/2 ounces) stuffed olives, drained
1/4 cup crumbled blue cheese

Dressing
1/3 cup finely chopped fresh spinach
1/4 cup vegetable oil
2 tablespoons finely chopped onion
1 tablespoon plus 1 teaspoon lemon juice
2 teaspoons minced fresh parsley
3/4 teaspoon sugar

In a bowl, combine the cauliflower, lettuce, onion, olives and blue cheese. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat; serve immediately. Makes 8 servings.

Tomato Bread Salad

8 cups cubed Italian or French bread
3 cups chopped tomatoes
1 cup minced fresh basil
1/2 cup thinly sliced red onion
1/2 cup olive or vegetable oil
2 tablespoons cider or red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced

In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving. Makes 8 servings.

Warm Bacon Spinach Salad

3 bacon strips, diced
1 tablespoon all-purpose flour
1 egg
6 tablespoons water
2 tablespoons white vinegar
1 tablespoon sugar
Salt and pepper to taste
3 cups fresh baby spinach
1/2 cup seasoned croutons

In a large skillet, cook bacon until crisp. Remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. Stir flour into drippings until smooth.

In a large bowl, beat egg; add water, vinegar, sugar, salt and pepper. Slowly pour into skillet. Bring to a boil; boil for 2 minutes, stirring constantly.

Place spinach in a large bowl. Remove dressing from the heat; stir in reserved bacon. Immediately spoon desired amount over spinach; add croutons; toss to coat. Serve warm.

Store leftover dressing in the refrigerator for up to 2 days. Before serving, reheat over low heat just until heated through. Makes 2 servings.

Watermelon Spinach Salad

Poppy Seed Vinaigrette
1/2 cup white wine vinegar or cider vinegar
1/2 cup sugar
1/2 teaspoon ground mustard
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup chopped onion
1 teaspoon poppy seeds

Salad
1 package (6 ounces) fresh baby spinach, torn
2 cups seeded cubed watermelon
1 cup halved green grapes
1 cup fresh raspberries
1/4 cup sliced almonds

In a blender or food processor, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until combined.

In a salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette. Makes 8 servings (about 1 cup vinaigrette).

Sausage Potato Salad

6 cups cubed red potatoes
2 cups fresh green beans, halved and cut in half lengthwise
1 pound fully cooked smoked sausage, quartered and sliced
1 medium onion, diced
2 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
3/4 cup mayonnaise

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 4 minutes. Add beans; cook 3-4 minutes longer or until vegetables are tender. Drain and place in a bowl. Add the sausage and onion.

In a saucepan, melt butter. Stir in the flour, mustard, salt and pepper until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.

Stir in the mayonnaise; pour over vegetable mixture and toss to coat. Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 45-50 minutes or until heated through. Makes 13 servings.

Watermelon Baby Carriage

1 medium watermelon
5 toothpicks
4 orange slices
4 lime slices
2 cups seedless red grapes, divided
1 medium cantaloupe, cut into balls or
2 cups seedless green grapes
2 cups halved fresh strawberries
Poppy seed salad dressing

With a sharp knife, cut a thin slice from bottom of melon it sits flat. Lightly score a horizontal line halfway up sides and around the melon, leaving 5 in. from one end unmarked on each side for baby carriage hood.

For hood, make another line around top of watermelon, connecting both sides of the horizontal line. Using the rounded edge of a biscuit cutter as a guide, mark a scalloped edge along all straight lines. With a long sharp knife, cut into melon along the scalloped lines, making sure to cut all the way through the melon rind. Gently pull off rind. Remove fruit from melon and removed section; cut fruit into balls or cubes and set aside.

For the U-shaped handle, cut out a 5-in. square from the removed section of rind. Cut out the center and one end, leaving a 1-in.-wide handle. Break one toothpick in half. Attach handle to watermelon with toothpick halves.

For wheels, position orange slices at base of watermelon and attach with toothpicks. To each orange slice with a lime slice and a red grape.

In a large bowl, combine the cantaloupe, green grapes, strawberries, remaining red grapes and reserved watermelon. Spoon into baby carriage. Serve with poppy seed salad dressing. Makes 20-24 servings

Tropical Coleslaw

1 medium firm banana, sliced
2 tablespoons lemon juice
3 cups shredded cabbage
1 can (20 ounces) pineapple tidbits, drained
1 celery rib, chopped
1 can (11 ounces) mandarin oranges, drained
1/2 cup golden raisins
1 carton (8 ounces) lemon yogurt
1/2 cup coarsely chopped walnuts
1/2 teaspoon salt

In a small bowl, toss banana slices and lemon juice. In a large serving bowl, combine the cabbage, pineapple, celery, oranges and raisins.

Drain bananas; discard juice. Add bananas, yogurt, walnuts and salt to cabbage mixture; toss to coat. Serve immediately. Makes 8-10 servings.

Tomato Parmesan Salad

1-1/3 cups vegetable oil
1 cup red wine vinegar
2 garlic cloves, minced
Salt and pepper to taste
2 bunches romaine lettuce, torn
1 head iceberg lettuce, torn
2 small red onions, thinly sliced
2 large tomatoes, diced
1 jar (4 ounces) diced pimientos, drained
2/3 cup shredded Parmesan cheese

In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside.

In a large salad bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, shake dressing. Pour over salad; toss to coat. Serve with a slotted spoon. Makes 14 servings.

Thai Beef Noodle Salad

1/2 cup reduced-sodium soy sauce
1/2 cup rice wine vinegar
3 tablespoons orange juice
3 tablespoons canola oil
1 tablespoon sesame oil
2 garlic cloves, minced
2 teaspoons ground ginger
1 teaspoon peanut butter
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
12 ounces uncooked spaghetti
1 cup fresh broccoli florets
1 cup fresh or frozen snow peas, thawed
1 cup julienned sweet red pepper
1 cup julienned zucchini
1/2 cup thinly sliced celery
1 pound boneless beef sirloin steak, cooked and cut into thin strips
2 tablespoons sesame seeds, toasted

For dressing, combine the first 10 ingredients in a blender; cover and process until blended. Cook spaghetti according to package directions; drain and place in a large bowl.

Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with sesame seeds. Makes 8 servings

Teriyaki Barley Salad

1-1/2 cups water
1/2 cup medium pearl barley
1/4 teaspoon salt
2 medium carrots, thinly sliced
8 ounces fresh or frozen snow peas
2 cups cubed cooked chicken
1 can (8 ounces) sliced water chestnuts, drained
4 green onions, thinly sliced
1/4 cup vegetable oil
1/4 cup teriyaki or soy sauce
1 tablespoon cider or white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger

In a saucepan, combine the water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender.

Meanwhile, place carrots and a small amount of water in a pan; cover and cook for 2-3 minutes. Add peas; cook 1 minute longer or until crisp-tender. Drain. Combine barley, carrots, peas, chicken, water chestnuts and onions.

In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over warm barley mixture and toss to coat. Refrigerate until serving. Makes 6 servings.

Rainbow Melon Julep

3 cups watermelon balls
3 cups honeydew balls
2 cups cantaloupe balls
1/2 cup orange juice
1/2 cup lime juice
1/4 cup sugar
2 tablespoons minced fresh mint or 2 teaspoons dried mint
2 teaspoon grated orange peel
2 teaspoons grated lime peel
1 cup lemon-lime soda

In a large bowl, combine the melon balls. In a small bowl, combine the orange juice, lime juice, sugar substitute, mint, orange peel and lime peel.

Pour over melon; toss gently to coat. Cover and refrigerate for 2 hours or until chilled. Just before serving, add soda and toss gently. Makes 8 servings.

Mandarin Marshmallow Salad

1 can (11 ounces) mandarin oranges, drained
1 cup flaked coconut, toasted
1 cup miniature marshmallows
1 can (8 ounces) pineapple tidbits, drained
1 cup (8 ounces) sour cream
2 tablespoons chopped walnuts
1 tablespoon brown sugar
Fresh mint, optional

In a bowl, combine the first five ingredients; mix well. Cover and refrigerate overnight. Just before serving, sprinkle with walnuts and brown sugar. Garnish with mint if desired. Makes 6 servings.

Italian Market Salad

2 cups cooked brown rice, cooled
2 cups (8 ounces) shredded part-skim mozzarella cheese
4 plum tomatoes, seeded and chopped
1/2 medium green pepper, julienned
4 ounces sliced turkey pepperoni, quartered
1/2 cup diced fully cooked turkey ham
4 green onions, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup reduced-fat Italian salad dressing

In a large bowl, combine the first eight ingredients. Pour dressing over salad; toss to coat. Cover and refrigerate for 2 hours or until chilled. Makes 9 servings.

Snow Peas and Beef Salad

1 beef flank steak (1 pound)
1/4 cup ketchup
2 tablespoons canola oil
2 tablespoons lemon juice
1 tablespoon brown sugar
1/4 teaspoon each garlic powder, garlic salt, ground ginger and pepper
1/2 pound fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 medium onion, sliced and separated into rings
1 cup fresh or frozen snow peas, thawed
12 lettuce leaves
2 medium tomatoes, cut into wedges

Broil steak 4-6 in. from the heat for 8-10 minutes on each side or until a meat thermometer reads 170°. Cool completely. Thinly slice meat across the grain; place in a large resealable plastic bag. In a jar with tight-fitting lid, combine the ketchup, oil, lemon juice, brown sugar and seasonings; shake well. Pour over meat; seal bag and turn to coat.

Add the mushrooms, water chestnuts and onion. Refrigerate for 8 hours or overnight, turning occasionally. Just before serving, add snow peas. Serve on lettuce; garnish with tomatoes. Makes 6 servings.

Delicious Layered Salad

1 medium head iceberg lettuce, torn
1 medium head cauliflower, cut into florets
1 medium red onion, sliced and separated into rings
1 package (10 ounces) frozen peas, thawed
1/2 cup crumbled cooked bacon
1 cup mayonnaise
1/4 cup sugar

In a large glass salad bowl, layer the lettuce, cauliflower, onion, peas and bacon. Combine the mayonnaise and sugar; spoon over salad. Cover and refrigerate for 2 hours or overnight. Toss just before serving. Makes 10-14 servings.

Bacon-Swiss Tossed Salad

1/2 cup mayonnaise
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups mixed salad greens
1 medium red onion, sliced
1 package (10 ounces) frozen peas, thawed
8 ounces sliced Swiss cheese, julienned
1 pound bacon, cooked and crumbled

In a small bowl, combine mayonnaise, sugar, salt and pepper. In a large salad bowl, layer a third of the greens and a third of the mayonnaise mixture, onion, peas and cheese.

Repeat the layers twice. Cover and refrigerate for at least 2 hours. Just before serving, add the bacon and toss. Makes 6-8 servings.

Pineapple Boats

1 medium fresh pineapple
1/4 cup mayonnaise
1/2 teaspoon prepared mustard
1 cup cubed fully cooked ham
1/2 cup chopped celery
1 tablespoon chopped green pepper

Stand pineapple upright and cut in half, leaving the top attached. Remove fruit, leaving a 1-in. shell. Dice fruit; set aside 1 cup for salad and refrigerate the remaining fruit for another use.

In a bowl, combine mayonnaise and mustard. Stir in the ham, celery, green pepper and reserved pineapple. Spoon into pineapple halves. Makes 2 servings.

Sweet Potato Salad

2 pounds sweet potatoes
1-1/2 cups mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon salt
4 hard-cooked eggs, chopped
1-1/2 cups finely chopped celery
8 green onions, sliced

Place sweet potatoes in a large saucepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes. Drain. When potatoes are cool, peel and dice.

In a large bowl, combine mayonnaise, mustard and salt. Stir in eggs, celery and onions. Add potatoes; stir gently to mix. Cover and refrigerate for 2-4 hours. Makes 8-10 servings.

Sesame Spinach Salad

2 packages (10 ounces each) fresh spinach, torn
1 pint cherry tomatoes, halved
2 ripe avocados, peeled and sliced
1 package (5 ounces) frozen cooked salad shrimp, thawed
3/4 pound fresh mushrooms, sliced
3 hard-cooked eggs, chopped
1/2 cup sesame seeds, toasted
1/4 cup shredded Parmesan cheese

Creamy Dressing
2 cups (16 ounces) sour cream
1 cup mayonnaise
1/4 cup finely chopped onion
2 tablespoons sugar
2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon garlic powder

In a large bowl, toss the spinach, tomatoes, avocados, shrimp, mushrooms, eggs and sesame seeds. Sprinkle with Parmesan cheese. In a small bowl, combine the dressing ingredients; mix well. Serve with salad. Refrigerate leftovers. Makes 20 servings.

Dilly Romaine Salad

8 cups torn romaine
1 medium cucumber, sliced
1 cup halved cherry tomatoes
1 small red onion, sliced and separated into rings

Creamy Dill Dressing
1/2 cup evaporated milk
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 teaspoons minced fresh dill
1/2 teaspoon onion salt
1/2 teaspoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon white pepper

In a large salad bowl, toss the romaine, cucumber, tomatoes and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Serve with salad. Refrigerate any leftover dressing. Makes 12 servings (1 cup salad dressing).

Tenderloin Salad

Dressing
1/2 cup orange juice
2 tablespoons olive or vegetable oil
2 tablespoons cider vinegar
1 tablespoon grated orange peel
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon coarsely ground pepper

Salad
1 pork tenderloin (1 pound), trimmed
10 cups torn salad greens
2 seedless oranges, peeled and sliced
1/4 cup chopped pistachios or cashews, optional

In a small bowl, combine all dressing ingredients; cover and chill. Grill pork, covered, over medium coals for 15-20 minutes or until meat thermometer reads 160°-170°, turning occasionally.

Let stand for 5 minutes; thinly slice tenderloin. To serve, line large platter with greens; top with orange sections and tenderloin. Sprinkle with nuts if desired. Drizzle with dressing. Makes 5 servings.