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Cooking from Scratch - Salads

Posted by on May. 13, 2012 at 4:49 PM
  • 11 Replies
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by on May. 13, 2012 at 4:49 PM
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michiganmom116
by Group Owner on May. 13, 2012 at 4:49 PM

Four-Bean Salad

  • 1 16 oz. can each lima beans, kidney beans, green beans and yellow beans, drained
  • 1/2 c. diced green pepper
  • 1 medium onion, diced
  • 1/2 c. honey
  • 2/3 c. white vinegar
  • 1/3 c. salad oil
  • 1 tsp. salt
  • 1 tsp. pepper

Combine beans, green pepper and onions. Whisk together the rest of the ingredients and pour over bean mixture. Mix and marinade for 12 to 24 hours to let the flavors blend. Keep stored in refrigerator.

michiganmom116
by Group Owner on May. 13, 2012 at 4:50 PM

Old Fashioned Cabbage Slaw

  • 1 tsp. celery seed
  • 1/2 tsp. dry mustard
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 2 Tbsp. honey
  • 3 Tbsp. vegetable oil
  • 3 Tbsp. vinegar
  • 1/4 c. chopped green pepper
  • 1/4 c. finely chopped onion
  • 3 c. chopped or grated green cabbage

Place ingredients in a large bowl in order given. Mix well. cover and chill thoroughly.

michiganmom116
by Group Owner on May. 13, 2012 at 4:50 PM

Okay, this recipe is not exactly a salad but more of a salad topping.

 


Homemade Croutons

  • 4 Tbsp. margarine or butter
  • 2 cloves garlic, minced
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 2 c. bread cubes

In a large skillet, heat margarine. Add seasonings. Cook for no more than one minute. Stir in bread cubes and saute for a minute or two. Spread on ungreased baking sheet. Toast in a 400° oven for about 10 minutes, turning occasionally until golden brown and crisp.

michiganmom116
by Group Owner on May. 13, 2012 at 4:50 PM

Layered Party Slaw (this is a favorite of ours)

  • 1 small head cabbage, shredded
  • 1/2 medium head cauliflower, cut into bite size pieces
  • 8 strips bacon, cooked and crumbled
  • 2 c. frozen green peas, thawed
  • 2 c. fresh mushrooms, sliced
  • 1/2 c. green onion, sliced
  • 1/2 c. grated Parmesan cheese
  • 1 1/4 c. Marzetti slaw dressing
  • 1 tomato

In a large glass serving bowl layer the first 7 ingredients, using only 1/2 of the bacon.  Top with slaw dressing and remaining bacon.  Cover and refrigerate several hours or overnight.  Cut tomato into wedges and arrange on top of the salad before serving.

michiganmom116
by Group Owner on May. 13, 2012 at 4:50 PM

Homemade Ranch dressing mix:

  • 1/2 c. dried parsley flakes
  • 1/4 c. finely crushed saltines
  • 1/4 c. dried minced onion
  • 1/4 c. garlic salt
  • 1/4 c. onion salt
  • 2 Tbsp. garlic powder
  • 2 Tbsp. onion powder
  • 1 Tbsp. dried dill weed.

Combine all ingredients, store in airtight container in fridge. Use 1 Tbsp. for recipes calling for 1 pkt of ranch dressing mix.

michiganmom116
by Group Owner on May. 13, 2012 at 4:50 PM

Italian Salad dressing mix:

  • 2 Tbsp. oregano
  • 1 Tbsp. salt
  • 1 Tbsp. parsley flakes
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1 Tbsp. sugar
  • 1 tsp. black pepper
  • 1/4 tsp. basil
  • 1/4 tsp. celery salt

Stir all ingredients together.

To make dressing:

  • 1/4 c. vinegar
  • 2/3 c. vegetable or canola or olive oil
  • 2 Tbsp. water
  • 2 Tbsp. dry mix

Shake, whisk or stir well.

michiganmom116
by Group Owner on May. 13, 2012 at 4:50 PM

Creamy Coleslaw

2 lb. cabbage, shredded

2 carrots, grated

1 green pepper, chopped

1 sweet onion, finely chopped

1 1/2 c. Miracle Whip

1/3 c. granulated sugar

3 Tbsp. white vinegar

Combine veggies.  Mix together rest of ingredients for dressing.  Pour over veggies and mix well. Best if covered and refrigerated overnight.

michiganmom116
by Group Owner on May. 13, 2012 at 4:51 PM

From www.paleotable.com.

Creamy Apple Slaw

I like the combination of sweet and crunchy in this cole slaw. This one reminds me of the cole slaw made with Ramen noodles from my pre-paleo days. Enjoy this sweet slaw to balance the heat of spicy pulled pork.

Serves 8-12.


Ingredients
1 very small or half medium-large head cabbage, sliced thin (use mandoline or food processor)
1/2 medium Granny Smith apple
2 carrots, shredded
4 green onions, sliced thin (white and green parts)
2 Tbsp fresh lemon juice (1/2 lemon)
1/2 cup raw sunflower seeds, roasted (if you only have roasted, salted seeds on hand, omit any extra salt when seasoning)
1 Tbsp apple cider vinegar (I use Bragg.)
1/2 to 1 cup paleo mayonnaise
1 tsp ground mustard
freshly ground black pepper (optional)
sea salt (optional)

Preparation

  1. Shred cabbage, apple, and carrot in food processor or using mandoline, or the old fashioned way with a good knife (it will just take longer). Squeeze dry with a paper towel and add to a large bowl.
  2. Add green onions and sunflower seeds and stir to combine.
  3. In a small bowl, whisk together lemon juice, vinegar and mayonnaise. Pour over cabbage mixture and stir gently to coat.
  4. Season with salt and pepper, if desired.
  5. Refrigerate 1 hour or more to let the flavors combine and the cabbage wilt.
michiganmom116
by Group Owner on May. 13, 2012 at 4:51 PM

Thousand Island Dressing

  • 1/2 c. mayonnaise
  • 2 Tbsp. ketchup
  • 1 Tbsp. white vinegar
  • 2 tsp. sugar
  • 2 tsp. sweet pickle relish
  • 1 tsp. finely minced white onion
  • 1/8 tsp. salt
  • dash of black pepper

Combine all ingredients and stir well.  Store in covered container in refrigerator for several hours before serving, stirring occasionally so that the sugar dissolves and flavors blend.

michiganmom116
by Group Owner on May. 13, 2012 at 4:51 PM
CREAMY ITALIAN SALAD DRESSING
Printed from COOKS.COM

3/4 c. mayonnaise
1 tbsp. white vinegar
1 tbsp. lemon juice
1 tbsp. olive oil
1 tbsp. water
1 tsp. Worcestershire sauce
1 tsp. sugar
1/2 tsp. oregano
1 sm. clove garlic, minced
Combine all ingredients and mix. Yield 1 cup.
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