I'm looking for a cold side dish, preferably veggie, that doesn't use mayo, sour cream or cream cheese. We have a friend that just doesn't like those and I would love to find something that he will just love. I have a slaw recipe that has a vinegar based dressing instead of mayo, so I might try that, but I thought I ask the experts for some advice also!
Thanks in advance.
I posted a Pepperoni Salad recipe on this forum last summer. We love it, and make it large enough that it is our meal, plus Pillsbury breadsticks. It also makes a good side dish. If you're interested, but can't find the recipe, just let me know, and I will re-post it.
1/4 c. sugar 3/4 c. vinegar 1/2 c. oil
Bring to a boil over med. heat. Boil 5 mins. or til sugar disolves.
Cool 30 mins.
1- med. green pepper thinly sliced. 1 med. onion thinly sliced.
I like to use spring onions. 3 ribs celery chopped fine.
1-15 oz. can small green peas drained
2 141/2 oz. french green beans drained
1-11oz. white shoe peg corn drained
1- 7 oz. jar pimento UNDRAINED
1/2 tsp. salt 1/4 tsp. pepper 1 tsp. paprika
Mix vegs. Gently stir in dressing
Cover and chill to 8 hours to marinate.
Serve with slotted spoon.
Keeps very well and I usually make 2 batches.
my dh likes sliced onions (sweet yellow) and cucumbers in zesty Italian dressing.
sometimes, I add bite size chunks of tomato
sometimes, I make a salad of lettuce, onions, green peppers, cukes, celery, and tomatos or oranges and add cooked shrimp... the tiny kind or the big kind depending on whether I want a side dish or main dish. use any dressing you want on it
TexasShadow
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I make a pasta salad that just couldn't be easier. Cook spiral pasta, drain with cold water, set aside to cool. Chop onion, bell peppers (green, red, orange whatever), cut cubes of mozzarella and provolone cheese, cut cubes of pepperoni and capacolla. Toss the pasta, veges, cheese, and meat in a large bowl with Italian salad dressing. GREAT SALAD!
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This dressing also makes a great marinade for chicken breasts cooked on the grill. The chicken turns out nice and moist.
Enjoy! Debbie
Chicken Rotini Pasta Salad
SALAD
3 cup(s) ROTINI PASTA; Uncooked.
2 CHICKEN BREASTS; Boneless.
3/4 to 1 cup(s) BROCCOLI FLORETS; Cut Up.
1/3 cup(s) RED ONION; To Taste.
DRESSING
1 tablespoon(s) DIJON MUSTARD
2 1/2 tablespoon(s) LEMON JUICE
1 tablespoon(s) WORCESTERSHIRE SAUCE
1/4 teaspoon(s) BLACK PEPPER
1/4 teaspoon(s) SALT
1 teaspoon(s) GARLIC; Minced.
1/2 cup(s) OIL
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In a bowl, combine dressing ingredients.
Remove 1/4 cup of the dressing to a re-sealable bag.
Add chicken breasts.
Marinate chicken in refrigerator for 1 hour.
Remove chicken from marinade, discarding marinade.
Grill chicken on BBQ until done.
Cool chicken and cut up into bite size pieces.
Cook pasta until just tender.
Cool pasta and place in a bowl.
Add chicken, red onion and broccoli.
Pour reaming dressing over pasta and pepper to taste.
Place in refrigerator to chill.
Sprinkle with parmesan cheese just before serving.
Judy, Here is a little different take on your recipe for Ramen Noodle Salad. I like your idea of adding the mandarin oranges. I had a salad that had Grapefruit chunks in it one time and it was great. So I bet the mandarin oranges would be great. My son just loves this salad.
Enjoy! Debbie
In jar or container with a tight fitting lid; combine the sugar, oil, vinegar and soy sauce.
Shake dressing until well blended.
Washed and dry lettuce.
Tear lettuce into bite size pieces.
Place lettuce in a bowl.
Add broccoli and green onions to lettuce and set aside.
Break the ramen noodles into small pieces.
You will not use the seasoning packet.
In a skillet, melt butter and brown the ramen noodles adding the sunflower seeds during the last few minutes, just as the noodles start to turn color.
Continue browning noodles until they are lightly browned and the sunflower seeds are toasted.
Remove noodle mixture from pan on to a paper towel to cool.
Combine the cooled noodle mixture with the salad; toss well.
Add desired amount of the dressing to the salad in the bowl or drizzle dressing over each individual salad.
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I received this recipe from my former sister-in-law's mother. It's become a family favorite. It's super simple and great on those hot summer days or to bring to a party or potluck!
Cold Bean Salad
2 cans French cut green beans, drained
2 cans mandarin oranges, drained
1/2 cup chopped onion
Dressing:
1 cup sugar
1/2 cup salad oil
1/4 cup vinegar
1-1/2 tsp. salt
1/2 tsp. pepper
Mix all ingredients together and refrigerate overnight.
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