101 Soup, Salad & Sandwich Recipes (10 page)

BOOK: 101 Soup, Salad & Sandwich Recipes
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Mustard & Thyme Potato Salad

 

Cinde Shields
Monroe, WA

One creamy bite of potato salad brings back cherished memories of family reunions in the park, summertime pool parties and my grandmother’s busy kitchen.

 

2 baking potatoes

1 to 2 T. red wine vinegar, divided

1 c. mayonnaise

2 T. plus 2 t. Dijon mustard

1 t. fresh thyme, minced, or 1/2 t. dried thyme

pepper to taste

Garnish: 2 sprigs fresh thyme

Pierce potatoes with a fork; bake at 400 degrees for 45 minutes, or until tender. When still warm but cool enough to handle, remove and discard skins. Cut into bite-size pieces. Transfer potatoes to a medium glass bowl. While potatoes are still warm, lightly drizzle with vinegar. Fold potatoes over and lightly drizzle again. Gently fold once more; set aside. In a small bowl, combine mayonnaise, mustard, thyme and pepper. Pour over potatoes. Fold until evenly coated. Transfer to a serving bowl; garnish with thyme. Serve warm or chilled. Serves 4 to 6.

Sunny Quinoa Salad

 

Jo Ann

With its bright flavors, this good-for-you salad makes a yummy lunch!

 

2 c. quinoa, uncooked

2-1/2 c. chicken broth

4 green onions, thinly sliced

1/2 c. golden raisins, chopped

2 T. rice vinegar

1/2 c. orange juice

1 t. orange zest

2 T. olive oil

1/4 t. ground cumin

1 cucumber, peeled and chopped

1/2 c. fresh flat-leaf parsley, chopped

salt and pepper to taste

Rinse quinoa under cold water until water runs clear. In a saucepan, bring chicken broth to a boil. Add quinoa; return to a boil. Cover and simmer until quinoa has fully expanded, about 20 to 25 minutes. Remove from heat; fluff with a fork. In a large bowl, combine quinoa and remaining ingredients; mix well. Cover and chill before serving. Serves 6 to 8.

White Bean & Tomato Salad

 

Denise Neal
Castle Rock, CO

I got this delicious recipe while on vacation in England. We love it! If you can’t get cannellini beans, navy beans will work fine.

 

15-oz. can cannellini beans, drained and rinsed

2 zucchini or yellow squash, diced

1 pt. cherry tomatoes, halved

1/2 c. red onion, chopped

3 T. olive oil

2 T. lemon juice

1/4 c. fresh cilantro, chopped

Combine all ingredients in a large bowl. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving. Makes 6 servings.

A Little Different Macaroni Salad

 

Wanda Wilson
Hamilton, GA

Sweetened condensed milk is the secret ingredient!

 

16-oz. pkg. elbow macaroni, cooked

4 carrots, peeled and grated

1 sweet onion, chopped

1/2 c. red pepper, chopped

1/2 c. green pepper, chopped

2 c. mayonnaise

14-oz. can sweetened condensed milk

1/4 to 1/2 c. sugar

1/2 c. white vinegar

salt and pepper to taste

Combine macaroni, carrots, onion and peppers in a large bowl. In a separate bowl, whisk together mayonnaise, condensed milk, sugar and vinegar. Pour over macaroni and vegetables. Season with salt and pepper. Chill at least 8 hours to allow dressing to thicken. Mix well before serving. Makes 8 to 10 servings.

Spicy Cabbage-Apple Slaw

 

Edie DeSpain
Logan, UT

We really like the crunchiness of this salad that comes from the cabbage, apples, celery and walnuts…yum! It goes well with pork dishes.

 

2 c. shredded green and red cabbage mix

2 c. Red Delicious apples, cored and chopped

1/2 c. celery, chopped

2 T. walnuts, chopped and toasted

2 T. golden raisins

1/2 c. plain yogurt

2 T. apple juice

1 T. honey

1/2 t. cinnamon

In a large serving bowl, combine cabbage mix, apples, celery, nuts and raisins; toss well. Combine remaining ingredients in a small bowl, stirring well. Pour yogurt mixture over cabbage mixture; toss well. Cover and chill for at least 30 minutes before serving. Makes 8 servings.

German Green Beans

 

Patricia Taylor
Wellsville, PA

My family loves this so much, there’s never any left over!

 

2 14-1/2 oz. cans green beans, drained

15-1/4 oz. can corn, drained

1 t. seasoned salt

1 T. onion powder

1 clove garlic, minced

1 T. vinegar

4 to 5 T. olive oil

4 to 5 carrots, peeled and grated

1/2 t. dill weed

1/2 t. dried oregano

1/4 t. dried tarragon

BOOK: 101 Soup, Salad & Sandwich Recipes
13.39Mb size Format: txt, pdf, ePub
ads

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