I would like recipes for cold salads besides the macaroni and potato salads. Thanks.
Debbie from Crawfordsville, Indiana
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I make a salad that you use cooked macaroni drain, add miracle whip, cut up tomatoes, green olives cut up, celery, and cut onion. Mix all together & enjoy. This is good for several days.
Try Green and Gold salad:
Cooked green peas
Cubes of cheddar cheese
Mix a little mustard into the mayo before mixing it into the peas and adding the remaining ingredients. Easy-peasy!
Mexican Style Salad
8 oz macaroni (cooked,rinsed, drained, cooled)
1 c cooked corn kernels (canned or frozen)
1 can kidney beans (drained, rinsed)
1-11/2 c cooked shredded chicken
2/3 c sour cream
1 c salsa
Mix sour cream and salsa dressing in small bowl.
My favorite summer salad is Greek Salad. You just put in equal parts cucumber, tomato and pepper (I like red because they are sweet, but orange is a nice contrast), some chopped red, sweet or green onions, your favorite type of olive (I don't like the Kalamata, but they are traditional) and mix them together. I usually try to chop everything to a consistent size. Add your favorite vinegar based dressing and let sit overnight to allow the flavors to develop. I would serve it topped with feta cheese.
It is very fresh and crunchy, even a few days later. I love it for potlucks or picnics. I have also made a similar pasta salad, adding in rotini or bowties to this mixture and adding more dressing as needed.
---> This recipe is not only fat & carb free, but it's super easy to make & as tasty as can be, so eat up... as much as you want without worrying about your waistline!
---> Take 3 or 4 Tomatoes, Several pieces of Celery, a small Green, Pepper (seeded), a quarter to a half of a sweet Onion, half of a pealed cucumber & cut each of these into tiny cubes (about half inch in size)
* For a larger family use: 1 pealed cucumber, a half to a whole onion, a green pepper (seeded), 6 - 8 fresh Tomatoes.
Put the cubes of veggies into a glass bowl and add just enough Tomato or V-8 juice to barely cover the veggies & salt & pepper to taste. If you like the taste of parsley or cilantro, you can add just a tiny bit to the above mix.
Now here's the key: Let the mixture sit in the glass bowl overnight in the fridge, stirring 2 or 3 times. The mixture will slightly thicken & the flavors will blend.
A friend of mine made me this Gazpacho back in the early 80's & even though I thought it sounded strange (a COLD soup!?) I couldn't help myself & came back for seconds... I, myself am not a huge Green Pepper or an Onion fan, but once these veggies have sat overnight & are serve ice cold from the fridge, they make quite a tasty treat that will surprise your palette with it's crisp refreshing taste! Many people will take these ingredients & put them in a blender but I was taught to keep the veggies in small cubes which I like much better than blending. The above recipe is for 2 people, if you have a larger family, use the whole cucumber & more veggies. You can also use different colored peppers like orange or yellow.
* If you can find the above veggies fresh & organic at a local Farmers Market then all the better! Some people will add a bit of lemon juice or a quarter of a teaspoon of lemon zest & a teaspoon of sugar to the above recipe, but I prefer it without these, but a TINY bit of garlic added to the mix is great. Don't add to much or it will take away from the refreshing taste of the soup & it will end up tasting like a sauce. If you like things spicy in your life, you can spice this recipe with an added dash of Tabasco Sauce.
This is my favorite!
Chinese Cabbage Salad:
1 head cabbage, chopped
10 scallions, sliced thin
1 1/2 cups oil
1/2 cup vinegar
1 1/2 T. salt
2 packets flavoring from the ramen noodles
Mix together cabbage and scallions. Break ramen noodles over cabbage. Toast almonds and sesame seeds, then add to cabbage mixture. Pour mixed dressing over and toss. Make at least 8 hours prior to serving, and toss occasionally.
For those with an abundance of small home grown tomatoes and maybe some fresh basil and Bell Peppers if you have them.
3 C. tomato chunks, 3/4" or bite sized
2 tsp. capers undrained
1/2 C yellow bell pepper chunks, 3/4" or bite sized (optional for color)
Cut in quarters or eighths 'till you get 3 cups tomato chunks.
Add remaining ingredients, toss and serve at room temperature.
This gives the tomatoes their fresh picked flavor.
Makes 4 servings. Refrigerate any remaining salad if you have any!
Easy Green Pea Salad
2 Cans green peas, drained
1 sm. block of cheddar cheese, cubed
Salt & Pepper
Onions, chopped (optional)
Garlic powder (optional)
In a bowl mix the drained green peas, cubed cheddar cheese, a couple spoonfuls of mayo and salt & pepper to taste. Chill covered overnight or until ready to serve. This is easy to make ahead and keeps well in the refrigerator for several days after if there's any leftovers.
cooked spaghetti noodles
any other veggies you like
Sorry, dont have measurements, I just add till it looks good, lol.
Chop/dice the veggies. Mix all ingredients, chill, enjoy. I usually make this the night before, or first thing in the morning. I have substituted ranch dressing for the italian dressing for a change of pace. My family loves this. When I took it to a family gathering for the 1st time, my brother asked me where I bought it, lol.
Here are some that everyone will no doubt enjoy!
CINNAMON APPLE MOLD
Sprinkle 3 env. unflavored gelatin in 2/3 c. cold water. Set aside.
Heat 1/5 c. apple juice and 1 c. red cinnamon candies in sauce pan. Add 3 c. applesauce and mix well.
Line mold with mayo and wipe almost all of it out. Pour and chill ingredients and chill 4 hours. Dollop some white or green tinted sour cream on each serving!
In large pan, heat 3 T. Veggie oil. Ad 1 lb. 1/4" sliced zucchini, 1/4 c. chopped onions, and 1 crushed garlic clove. Saute till tender. Add 1/2 lb. sliced mushroom. Simmer 2 min.
In med. bowl, mix 1/3 c. vinegar, 1 T. sugar, and 1/2 t. dried dill. Stir till sugar dissolves. Add veggies. Toss in 1/3 c. sour cream, 1/4 c. Parmesan cheese and 1/4 t. salt. Chill 1 hour.
FROSTY FRUIT SALAD
In large bowl, combine 2 c. sugar, 1/8 t. salt, 4 c. buttermilk, and 1 t. vanilla. Mix well. Gently stir in 20 oz. can drained, crushed pineapple, and 17 oz. can drained fruit cocktail. Pour into 9" square pan and freeze till firm. Serves 9-12
FROZEN CRANBERRY SALAD
In one bowl, min 16 oz. can cranberry juice and 1 8 oz. can apple pie filling. In another bowl, mix 1 c. sour cream with 1 T. lemon juice and 3 T. sugar. Mix both together and pour into foil lined 8.5 by 4.5 inch pan. Cover with foil and freeze. Garnish with lemon slices.
I would include shots I have of what is in my recipe book, but they are tiny, and TF can't accept bitmap edited photos. Enjoy!
This is another recipe that you can use your own judgment in measurements. Kidney Bean Salad.
Ingredients are Canned Dark Red Kidney Beans(juice included) chopped onion, chopped celery, Chopped hard boiled eggs. Combine all and add Miracle Whip (I use Smart Balance Mayo because it is healthier for me) Stir this thoroughly. If it seems too dry, take about half a cup of water, and add about 2 Tablespoons of white vinegar and 2 Tablespoons of sugar or Splenda. Add this a little at a time until it is creamy. This keeps well in the fridge for several days.
Harlean from Arkansas
I have taken this fruit salad to so many potlucks and family dinners I have lost count.
1 can cherry pie filling
1 can pineapple chunks
1 can mandarin oranges
Pour pie filling in large bowl or container. Drain pineapple and reserve juice. Put pineapple in bowl with cherries. Drain oranges, dispose of liquid, put oranges in bowl with other fruit. Cut up bananas into the bowl, not too thick slices, Stir to coat bananas and mix fruit. If not enough liquid, add pineapple juice a little at a time, stirring after each addition, till bananas are coated. The coating keeps them from turning brown. Chill and serve. If need a larger amount, just double or triple everything.
I once made this for a potluck at an organization I volunteered for, the executive director held up the bowl and asked who brought it, he wanted the recipe.
MARINATED CARROT SALAD
Mix together a 10-oz. can of tomato soup, 1 tsp. Worcestershire sauce, 1/2 cup veg. oil, 1 tsp. salt, 1 tsp. mustard powder and 1 tsp. pepper and pour over 5 cups of sliced, cooked carrots (takes about 7 large raw ones), a medium-size onion sliced into rings, and 1 sliced bell pepper. Chill at least overnight. Keeps 2 weeks in refrigerator.
MOTHER'S BEAN SALAD
Cook 20 oz. of frozen, french-cut green beans as directed on package. While beans are cooking, combine 3 tsp. sugar, 2 tsp. vinegar or lemon juice, 1/2 tsp. salt, 3 tbsp. mayonnaise, 1 tbsp. veg. oil, 4 snipped green onions, and finely chopped parsley in large mixing bowl. Stop cooking beans when they are crisply tender, drain, and add to mayonnaise mixture, tossing gently. Cool at room temperature, then refrigerate. Serve chilled. Keeps in refrig. several days. Makes about 2 cups.
DEELI'S ASPARAGUS SALAD
1 1/2 lb medium asparagus
1 cucumber cut in half lengthwise and then cut into 1/2 inch slices
1 basket cherry tomatoes
1/2 medium red onion, cut into 1/4 inch slices
3/4 cup pitted Kalamata olives
1/4 cup nonpareil capers
2 tbls red wine vinegar
2 tbls extra-virgin olive oil
salt and freshly ground pepper
Parmesan cheese to taste, shredded
Sourdough bread, sliced
unsalted butter, room temperature
1) Snap off and discard the tough ends of asparagus. Snap each spear into three or four pieces. Bring a medium pot of water to boil (salted if desired). Prepare an ice bath. Boil asparagus until just tender, about 2 to 3 minutes. Drain asparagus and ice bath right away. Once asparagus is cooled, drain and place on dry, clean kitchen towel.
2) In a small bowl, whisk red wine vinegar and olive oil. Add salt and pepper to taste.
3) In a large bowl, combine and toss asparagus, cucumber, tomatoes, red onions, olives and capers. Add vinaigrette and toss again until salad is coated.
Sprinkle well with Parmesan if desired.
Serve with sour dough bread and butter.
Any leftover salad will remain fresh for up to three days in the refrigerator.
Here's a variation on the Chinese Cabbage Salad below that is always a hit when I make it:
Ramen Noodle Slaw
1 package of broccoli slaw
1 bunch green onions
1 package slivered almonds
1 cup salted sunflower seeds
2 packages Beef Ramen Noodles - broken up into smaller pieces
Mix the slaw, chopped onions, almonds, sunflower seeds and the ramen noodles into a bowl.
INGREDIENTS FOR DRESSING:
2/3 cup vegetable oil
1/2 cup sugar
1/3 cup vinegar
1/2 of one seasoning packet from the Ramen Noodles
Mix above ingredients well and pour over salad about 2 hours prior to serving.
Here's another good one:
Cook one pound of thin spaghetti al dente, drain and place in a large bowl. Toss with a bottle of your favorite Italian dressing and Salad Supreme seasoning (to taste). Chill and serve.
Thanks for posting this request - I'm enjoying reading all these new recipes!
A quick and tasty Pasta Salad --
1 pkg of rotini, prepared as directed
Cheddar cheese cubes
Onions, diced (if desired)
Mix all ingredients and add Lite Italian dressing.
This salad is best if you allow it to sit in the fridge overnight so that the flavors mix.
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