Category Archives: Salads

Skillet Salad

4 slices Bacon
1/4 cup Vinegar
1 Tbsp. Brown Sugar
1 tsp. Salt
1 Tbsp. Minced Onion
4 cups shredded Cabbage
1/2 cup chopped Parsley

Cook bacon until crisp. Remove from skillet and crumble. Add vinegar, sugar and salt to bacon drippings in the skillet. Add crumbled bacon, heat thoroughly. Remove from stove. Toss cabbage and parsley in the hot dressing.

– From Nana’s Recipe Collection

Cajun Potato Salad

8 cups boiled Potato Cubes
5 chopped boiled Eggs
1 cup chopped Dill Pickles
1/2 cup chopped Olives
1 cup chopped Onion
1/2 cup shopped Celery
2 cups Mayonnaise
2 Tbsp. prepared Mustard
Salt to taste
Hot Sauce or Cayenne to taste

Combine all ingredients except sauces. Whisk together mayonnaise, mustard, salt and hot sauce. Pour this over potato salad and gently combine. Refrigerate.

– From Nana’s Recipe Collection

Raspberry and Chicken Salad

3/4 cup roasted garlic-flavored seasoned rice vinegar, divided
1 teaspoon dried tarragon
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
1 cup fresh raspberries
3 tablespoons honey
1 tablespoon vegetable oil
2 navel oranges
1 (10-ounce) bag mixed greens
1/4 cup pecans

In a small bowl, combine 1/2 cup rice vinegar, tarragon, and salt; mix well. Add chicken to dish, cover and marinate in the refrigerator at least 1 hour.

While chicken is marinating, make the dressing: In a blender, combine raspberries, 1/4 cup rice vinegar, the honey, oil, and zest from 1 orange; cover and blend until smooth.

Grill or sauté chicken until no pink remains. Cool slightly and slice each breast.

Divide greens evenly among 4 plates. Place sliced chicken over greens.

Peel and slice each orange crosswise into 8 slices. Arrange 4 orange slices on each plate.

Pour raspberry dressing over chicken and salad. Sprinkle with pecans and serve immediately.

Pea Salad

1 16 oz. pkg. frozen green peas
4 strips bacon, cooked and crumbled
1/3 cup chopped onion
1/3 cup Ranch dressing
½ cup shredded Cheddar Cheese

Add frozen peas to 1 quart boiling water and cook for 1 minute. Immediately run peas under cold tap water to stop them from cooking. Drain well in a strainer or colander. Transfer to a bowl, and stir in the bacon, onion, dressing and cheese. Chill until ready to serve.

Fancy Coleslaw

5 cups shredded cabbage
1/2 cups almonds, toasted
1 1/2 cups dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions
1/2 cup chopped green bell pepper

Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon prepared mustard
1 1/2 tablespoon honey
Salt and pepper

Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl.

Pour dressing over slaw just before serving. Stir well.

Notes: You can purchase already shredded cabbage in bags in the produce section at the grocery store. This really cuts down on time and effort, without adding too much extra expense (which is worth it).