TexasShadow wrote: 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
We like chunks of sweet onion, cucumbers and tomatoes with a big dose of dill weed marinated in a vinegar and water mix to taste. I make ours about 2/3 vinegar, 1/3 water -- but that's a personal matter. I also use rice wine vinegar or cidar vinegar instead of white, but any you like will work.
Pasta salad: shell pasta; tomatoes; cucumbers; green onion; black olives; Kraft Zesty Italian. Or whatever veggies suit. Sometimes I add ham, chicken or shrimp to make it a main dish. The "secret" ingredient is McCormick's Salad Supreme.
I take it to all potlucks and reunions, etc. Never any left to bring home.
I fell in love with this Mediterranean vegetable salad from Kraft Food and Family:
Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
8 servings, 1 cup each
2 large tomatoes, cut into wedges
1 each: green and yellow pepper, coarsely chopped
1 zucchini, cut lengthwise in half, sliced
1/4 cup red onion wedges
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh basil
2 cloves garlic, minced
1 cup KRAFT Natural Three Cheese Crumbles
TOSS tomatoes, peppers, zucchini and onions in large bowl.
COMBINE dressing, basil and garlic. Pour over vegetable mixture; toss to coat.
ADD cheese; mix lightly. Refrigerate at least 1 hour to marinate.
I usually add feta cheese, Greek dressing rather than the Italian, and toss in some smoked chicken.
Quote: We like chunks of sweet onion, cucumbers and tomatoes with a big dose of dill weed marinated in a vinegar and water mix to taste. I make ours about 2/3 vinegar, 1/3 water -- but that's a personal matter. I also use rice wine vinegar or cidar vinegar instead of white, but any you like will work.
I was going to post this, but I'll just say its a very old and well accepted recipe.
2002 Ford F350 Crew, LB, DRW, 7.3L
Jayco Designer 34RLQS
Do a search on Recipe Archives for Southwestern Bean Salad. I posted this last summer and it is a very versatile dish. You can serve it as a salad or appetizer and it keeps for several days in the fridge. I make it at home to take with us.
Thanks everyone for the suggestions. I make a great potato salad(according to friends) but hate that our one friend won't eat it. So, I'm going to try some of your recipes, thanks again.
Look up Brocolli Slaw by Paula Dean on Food Network. Great oriental slaw with crunchy Ramen noodles and almonds. Use apple cider vinegar, it was a hit at a family get together. For a lower fat version, I substitute 1/4 water for 1/4 cup of the oil and brown the noodles in the oven.
Here is a great black bean salad. You can substitute shredded red red cabbage for avacados and it is just as good. I add a little cumin too.
Black Bean Avocado Salad
1/4 cup Extra-Virgin Olive Oil
2 tablespoons Lime Juice
1 tablespoon Grainy Mustard (I use about 1 tsp dijon)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 can (19 ounces) Black Beans
1/2 cup chopped Red Onion (I use about 1/4 cup)
1/2 cup Frozen Corn, thawed ( I double)
1 Sweet Red Bell Pepper, chopped (optional)
1 Avocado, peeled and chopped
1 clove Garlic, minced (I used powder)
2 tablespoons chopped Fresh Coriander
In large serving bowl, whisk extra-virgin olive oil, lemon juice, mustard, salt and pepper.
Add black beans, red onion, corn, red pepper, avocado, garlic and coriander. Toss to combine
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