Simple French Dressing

Simple French Dressing

 

Prep time

10 mins

Total time

10 mins

 

Simple French Dressing has a perfect balance between the sweet and tangy. It makes any green salad pop with flavor.

Author: Amy

Recipe type: Salad Dressing

Serves: 15

Ingredients

• ½ cup ketchup
• ½ cup white vinegar
• 1 cup oil
• ½ tsp. salt
• ½ tsp. pepper
• ½ tsp. dry mustard
• ½ tsp. garlic salt
• 1 scant cup sugar

Instructions

1. Add all ingredients except sugar to a blender and blend until combined.
2. Gradually add sugar, and continue to blend.
3. Store leftovers in refrigerator.

 

Recipe by Little Dairy On the Prairie at http://www.littledairyontheprairie.com/simple-french-dressing/

 

Homemade Thousand Island Dressing

Homemade Thousand Island Dressing

Five minutes and a little chilling time in the fridge, and you've got a tangy, zesty, "secret" sauce that's equally at home on a piled-high burger as it is atop a nice, simple bed of greens. It's far less expensive than store-bought and it tastes, well, a thousand times better.

Yield: 3/4 cup
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 2 teaspoons finely diced onion (I use red onion but yellow or white would work just fine)
• 1/4 teaspoon finely minced garlic (about half of a small clove)
• 1 teaspoon white vinegar
• 1/8 teaspoon kosher salt plus more to taste
• 2-3 dashes Tabasco sauce (optional)

Directions:

1. Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve.
2. Keeps refrigerated for 3 - 4 days (probably longer, but for us it's long gone by then).

https://www.pinterest.com/pin/83879611784944511/

 

COTTAGE CHEESE FRUIT SALAD

COTTAGE CHEESE FRUIT SALAD

1 lg. container sm. curd cottage cheese
1 sm. box cherryJello (dry) or any flavor...
1 sm. can mandarin oranges (drained)
1 lg. can crushed pineapple (drained)
1 med. container Cool Whip
1/2 cup pecans
Mix cottage cheese and 1 small box of dry jello together. Add oranges, pecans,pineapple mix well. Then add Cool Whip and mix well. Refrigerate.

Watergate Salad

What You Need

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped PLANTERS Pecans
1-1/2 cups thawed COOL WHIP Whipped Topping
Make It
COMBINE first 4 ingredients in large bowl.

STIR in COOL WHIP.

REFRIGERATE 1 hour.
Kraft Kitchens TipsNoteFor a Healthy Living version of this delicious salad, check out Low-Fat Watergate Salad.How to Thaw COOL WHIP Whipped ToppingPlace unopened tub in refrigerator. An 8-oz. tub will be completely thawed in 4 hours. Do not thaw in microwave.Keeping it SafeKeep cold foods cold (40ºF or less) and refrigerate perishables until ready to serve.

source: http://www.kraftrecipes.com/recipes/watergate-salad-53771.aspx

Emily's Ramen Noodle Salad

Emily's Ramen Noodle Salad
Nutrition Info
Calories: 274.7
Fat: 20.3g
Carbohydrates: 19.6g
Protein: 5.6g
Ingredients1 package prepared cole slaw
2 small packages of Ramen oriental noodles (crunched)
2-4 scallions
1 cup chopped or slivered almonds
1 cup sunflower seeds

Sauce:
2 Ramen flavor packets
1/2 cup oil (olive oil)
1/4 to 1/2 cup sugar (depending on taste)
1/4 cup balsamic vinaigrette dressing

Makes about 6.5 cups, with a 14 ounce package of cole slaw
Directions
mix dressing separately by combining ingredients

Mix cole slaw, scallions, nuts, and noodles in a large bowl. Pour sauce over mixture and stir.

Prepare salad 2-3 hours before serving to allow to season

Number of Servings: 13

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=729495

Asian Chicken Salad

Asian Chicken Salad
Nutrition Info
Calories: 184.1
Fat: 1.8g
Carbohydrates: 20.0g
Protein: 23.9g
Ingredients1 cup cooked chicken cut into bite-sized pieces
2 cups cabbage shredded
1/2 cup slice mushroom
1/2 cup carrots grated
1/2 cup sliced mushrooms
1 tbsp chopped cilantro
1/2 cucumber, thinly sliced
2 sliced green onions
1 mandarine orange dvivided into sections

Directions
Mix all ingredients together and add 1/4 cup of non fatAsian or Oriental Salad dressing

Number of Servings: 1

Picnic-Perfect Tuna-and-Macaroni Salad

Picnic-Perfect Tuna-and-Macaroni Salad
Photo by: Photo: Mark Thomas; Styling: Stephana Bottom
YIELD: Serves 8
COOK TIME:7 MINUTES
PREP TIME:15 MINUTES
COST PER SERVING:$.80
COURSE: Main Dishes, Salads
Ingredients
Salt and pepper
1 pound elbow macaroni
3 ribs celery, finely chopped
1/2 cup finely diced red onion
1/2 cup finely chopped fresh parsley
1 carrot, grated
1 12-oz. can tuna in water, drained
1/2 cup plus 2 Tbsp. reduced-fat mayonnaise
1/4 cup plain low-fat yogurt
1 tablespoon plus 1 tsp. cider vinegar
Preparation
1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain, rinse with cold water and drain again.
2. While pasta is cooking, combine celery, onion, parsley, carrot and tuna in a large bowl. Add cooled macaroni and toss to combine. In a small bowl, whisk mayonnaise, yogurt and vinegar. Season with salt and pepper and whisk. Pour over pasta and toss until well coated. Cover and refrigerate until ready to serve.
Nutritional Information
Amount per serving
Calories: 312
Fat: 4g
Saturated fat: 0.0g
Protein: 18g
Carbohydrate: 48g
Fiber: 3g
Cholesterol: 19mg
Sodium: 520mg
All You MAY 2010

Roasted Tomatoes with Garlic and Herbs

Photo by: Photo: Charles Schiller; Styling: Lynn Miller
YIELD: Serves 8
COOK TIME:20 MINUTES
PREP TIME:40 MINUTES
COST PER SERVING:$.79
COURSE: Side Dishes/Vegetables
Ingredients
3 red tomatoes, halved
3 yellow tomatoes, halved
Salt and pepper
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 tablespoons chopped shallot
2 tablespoons minced garlic
4 tablespoons olive oil
2 tablespoons chopped fresh basil
Preparation
1. Sprinkle tomatoes with salt and place, cut side down, on a paper towel–lined plate. Let stand 30 minutes to drain.
2. Preheat oven to 425ºF. Mist a baking dish with cooking spray, then arrange tomato halves, cut side up, in a single layer in dish.
3. In a small bowl, combine herbs, shallot and garlic. Add pepper, to taste. Spread herb mixture evenly over tomatoes. Drizzle with oil.
4. Bake in oven until cooked through, about 20 minutes. Remove dish from oven, top with fresh basil and serve.
Nutritional Information
Amount per serving
Calories: 86
Fat: 7g
Saturated fat: 1g
Protein: 1g
Carbohydrate: 6g
Fiber: 1g
Cholesterol: 0.0mg
Sodium: 167mg
All You SEPTEMBER 2009

Crunchy Broccoli Slaw

YIELD: 8 Servings
COST PER SERVING:$.82
COURSE: Salads, Side Dishes/Vegetables
Ingredients
8 slices bacon
1 large head broccoli
1 small red onion, minced (1/2 cup)
1/3 cup golden raisins
1/3 cup mayonnaise
3 tablespoons white balsamic vinegar
2 tablespoons honey
Salt and pepper
Preparation
Cook bacon in a large skillet or on a griddle over medium heat until browned and crisp. Drain on paper towels. Crumble into 1/2-inch pieces; set aside.
Cut florets from broccoli stems and chop into small pieces. Transfer to a salad bowl and toss with minced onion and raisins.
In a small bowl, whisk together mayonnaise and vinegar until smooth. Add honey, salt and pepper, whisking to combine. Pour dressing over broccoli mixture and toss to coat evenly. Crumble bacon pieces over broccoli slaw and serve immediately.
Nutritional Information
Amount per serving
Calories: 158
Fat: 10g
Saturated fat: 2g
Protein: 4g
Carbohydrate: 13g
Fiber: 2g
Cholesterol: 10mg
Sodium: 224mg
All You APRIL 2007

Grape Salad

2 to 3 lbs. green/red grapes (use a mixture of these or all of one kind), rinse and pat dry.
Mix 8 oz. cream cheese (room tempature)
1/2 c. sour cream
1//2 c. brown sugar
1/2 t. vanilla
Pour over grapes and fold in.
Top with 1/3 c. brown sugar mixed with 1/2 c. chopped nuts
Chill for a couple of hours

This recipe was given to me by Kathy Marek

Luscious Layered Salad

www.redgoldtomatoes.com
Luscious Layered Salad
Servings: 8 Preparation Time: 20 minutes Cook Time: 0 minutes
Salad

1 head lettuce, washed and torn
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 green onions, chopped
1 cucumber, chopped
2 (14.5 ounce) cans

Red Gold® Petite Diced Tomatoes, drained or 2 (14.5 ounce) cans Red Gold® Diced Tomatoes, drained
1 cup shredded mozzarella cheese
1 1/2 tablespoons artificial bacon bits
Dressing
1 1/2 cups mayonnaise
2 tablespoons sugar
1/2 teaspoon garlic powder

Combine the dressing ingredients in a small bowl; stir until well blended. Cover the bottom of a 9 x 13 inch baking dish with ½ the lettuce.
Spread ½ of the dressing over the lettuce.
Layer the peppers, celery, green onion, cucumber and RED GOLD® PETITE DICED TOMATOES over the dressing.
Cover with remaining lettuce and dressing. Sprinkle with cheese and bacon bits.

Refrigerate until ready to serve.

NUTRITIONAL FACTS PER SERVINGCalories 190, Fat 12.00g, Trans Fat 0.00g, Cholesterol 20.00mg, Sodium 430.00mg, Carbohydrate 16.00g,Fiber 3.00g, Protein 7.00g, Vitamin A 30%, Vitamin C 130%, Calcium 15%, Iron 6%

Zucchini Slaw recipe

Zucchini Slaw

In Hickory, North Carolina, Nadeen Shrewsberry wouldn't think of squandering squash. "A friend gave me the recipe for this best-of-the-season slaw," she offers. "If you like the light taste of zucchini in a simple salad, you're sure to ask for a second helping of this one."4 ServingsPrep: 15 min. + chilling
Ingredients
2 medium zucchini, coarsely shredded and squeezed dry
1/4 cup finely chopped onion
1 cup coarsely shredded carrots
3 tablespoons reduced-fat mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
Dash pepper
Directions
•In a bowl, combine all ingredients; mix well. Cover and refrigerate
for at least 1 hour before serving. Yield: 4 servings.

Nutrition Facts: One serving (3/4 cup) equals 71 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 249 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

source: http://www.tasteofhome.com/Recipes/Zucchini-Slaw/Print

Edited to add: We had this tonight for supper and its really good.

Cranberry Salad Dressing

When we visited Jeff's family in Arizona a couple of weeks ago his step mom made this great salad dressing.

• 4 T. cranberry cocktail (frozen)


• 4 T. Red wine vinegar


• 1 1/2 T. Dejan mustard


• 1/2 c. oil pepper


• Mix together and pour over your salad made with greens, dried cranberries, red onion, cucumber, and avocado.

Pasta Salad

1 package of tiny shells, cooked
2T. McCormick Salad Supreme Seasoning
1/2 c. Italian salad dressing
1/4 c. red wine vinegar (if you have it)
Cook pasta, cool by running water over. Drain. Mix other ingredients and toss with pasta. Mix often as sauce will settle to bottom of bowl.

Edited to add: I didn't use the red wine vinegar and I thought it needed something so I grated some Muenster cheese and added it. Maybe about a half a cup.

Suddenly salad ranch & bacon copycat recipe

Suddenly Salad Ranch & Bacon Salad

Ingredients :

2 cups dry Shell Pasta

1 (8 ounce) can very young Peas, drained (important because they are small and crisp)

2/3 cup Mayonnaise - do not use Miracle Whip

1 packet of Hidden Valley Ranch Ranch Dressing mix

3-4 peeled Baby Carrots,

shreddedBacon Bits (real or fake, fresh cooked or in a can)

1/2 teaspoon Onion Powder

Directions

1. Bring water to a rolling boil in a saucepan.

2. Add shell pasta and carrot shreds, allow them to boil, uncovered, for 10 minutes

.3. Drain into a strainer and rinse under cold water.

4. In a medium sized bowl, mix together the peas, the entire packet of ranch dressing mix, bacon bits, onion powder, and mayonnaise.

5. Add pasta and carrots.

6. Stir together until everything is coated with mayo-seasoning mixture.

7. Chill and serve.

My potato salad recipe

Potato salad
Peel, wash and cube some potatoes.
Place potatoes in sauce pan and cover with water.
Boil until done.
Boil some eggs too. I just guess how many I want to use. Also depends on how many I have, if I have lots I may boil more.
When potatoes are done drain, rinse with cold water. Put in a big bowl. Peel eggs and chop into bowl with potatoes.
Add mayonnaise and mustard to taste.
Also add some relish, salt and pepper.
Mix all together. Eat warm or chill first. Some of my kids like it warm, others like it cold.

Layered Salad

I noticed a recipe for layered salad over at Tammy's recipes. It sounded good so I think that's what I will make for supper. Here is how I make mine.
In a 9 X 13 inch pan layer as follows:
chopped salad greens
frozen peas
sliced eggs
bacon bits
Then make a mixture of mayonnaise and a bit of sugar and pour over top.
End with shredded cheese.
I will make it after lunch and supper will be taken care of.

This afternoon I will be sewing again.

I dropped Kay's peaches off at her house and she showed me her latest quilt. Its a denim one and it is beautiful. It made me want to make one but I know I just don't have time right now. She top stitched her squares and it really made the difference. I am giving her all of my old jeans and denim. I am so glad to know someone who will use it. I was afraid I was going to have to throw it away. Maybe someday I can try making one again.

Mollie is making sauteed zucchini and hamburgers for lunch. For some reason she makes the best sauteed zucchini. The zucchini I got was a little big so I quartered it and seeded it then sliced it. I think the big seeds make it taste bad. I sure smells good.