Quilters' Recipes Blog : salad recipe

Vegetable Salad by Connie Mitchell

QCA Admin — Tue, 29 May 2012 13:41:00 GMT

1 can French-Cut Green Beans, Drained

1 can Whole-Kernel Corn, Drained

1 can Peas, Drained

1/2 C. to 1 C. Onion, Diced

1 (4oz.) Jar Pimento, Drained

1/2 C. to 1 C. Celery, Diced (Optional)

1/2 C. to 1 C. Green Pepper, Diced (Optional)

Dressing:

1 C. Sugar

3/4 C. White Vinegar

1/2 C. Vegetable Oil

Bring dressing ingredients to a boil, immediately pour over the vegetables. Stir well. Cover and marinate in the refrigerator. Store covered in refrigerator.

French Dressing Potato Salad by Patty Ward

QCA Admin — Thu, 17 May 2012 13:38:00 GMT

Patty's husband claims he could make a meal out of her French Dressing Potato Salad, enjoy!

5 Pounds Yukon Gold Potatoes (White Potatoes Are Also Fine)

1 Large Bottle French Dressing

Boil potatoes until fork tender. After potatoes cool, peel, cut into bite-size pieces and place in large bowl. Pour the salad dressing over the potatoes and gently mix. Cover and place in the refrigerator for at least 4 hours or overnight.

The next day add:

1 Green or Red Pepper Chopped

2-3 Stalks of Celery Chopped

2-3 Carrots, Peeled and Chopped

6-8 Hard-Boiled Eggs, Chopped

Mayonnaise or Miracle Whip (1 qt. size)

Salt and Pepper to Taste

Dill Weed to Taste (Optional)

Mix all together well. You may not want to put the entire jar of Mayo or Miracle Whip in, so add some first then mix and see if you need more.

This is usually a summer party hit after people hesitate over seeing the color of the salad and then try it anyway!

Israeli Couscous with Apples, Cranberries and Herbs by Nancy W.

QCA Admin — Wed, 16 May 2012 14:33:00 GMT

Nancy found this recipe on the Internet and found out it's a great side at a cookout. She serves it at room temperature. It serves 4-6 by itself but serves double when served as a side.

Couscous:

2 T. Olive Oil

2 C. Israeli Couscous (or Barley or Orzo)

4 C. Low-sodium Chicken Broth

1/4 C. Chopped Fresh Flat-Leaf Parsley

1 1/2 T. Chopped Fresh Rosemary Leaves

1 tsp. Chopped Fresh Thyme Leaves

1 Medium Green Apple, Diced

1 C. Dried Cranberries

1/2 C. Toasted Slivered Almonds

Vinaigrette:

1/2 C. Apple Cider Vinegar

2 T. Maple Syrup

1 T. Kosher Salt (Nancy uses less)

1/2 tsp. Freshly Ground Black Pepper

1/4 C. Olive Oil

For the couscous: In a medium sauce pan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3-5 minutes. Add the chicken broth and bring to a boil. simmer for 10-12 minutes or until the liquid has evaporated.

Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Summer Corn Salad by Deb Gervais

QCA Admin — Tue, 15 May 2012 21:25:00 GMT

This is Deb's favorite summer salad and it is so easy!

Combine the following ingredients in a bowl:

2 Cans Shoepeg Corn; Drained (You can substitue yellow or white corn if you cannot find Shoepeg corn at your grocery store)

1/4 C. Green Pepper; Chopped

1/2 C. Tomato; Chopped

1/2 C. Onion; Chopped

1/2 C. Cucumber; Seeded and Chopped

Mix the following ingredients:

1/2 C. Sour Cream

1/4 tsp. Dry Mustard

4 T. Vinegar

4 T. Mayo

Combine vegetables and sauce together. YUM!

Pea Salad by Teri Merriman

QCA Admin — Tue, 15 May 2012 21:14:00 GMT

1 Can Peas

1 Can French Green Beans

1 Green Pepper Chopped

1 Small Onion Chopped

4 Celery Stalks Chopped

Dressing:

1 1/2 C. Sugar

1 C. Vinegar

1/2 C. Oil

1 tsp. Salt

1 T. Water

Dash of Paprika

Enjoy!

Mostaccioli Salad by Teri Merriman

QCA Admin — Tue, 15 May 2012 21:06:00 GMT

1 Box Mostaccioli noodles—cook and drain (can add yellow food coloring at this time)

Coat hands in oil to stir in dressing:

1 1/2 C. Sugar

2 C. White Vinegar

1 C. Water

2 T. Mustard

1 tsp. Salt

1 T. Course Pepper

1/2 tsp. Garlic

1 tsp. Parsley

Stir in 1 red onion (circle rings)

1 Cucumber Sliced

Chill.

The leftovers store for quite some time in the refrigerator; that is, if you have leftovers!

"Greek Salad" by Dawn Paoletti

QCA Admin — Tue, 12 Jan 2010 03:23:00 GMT

Greek Salad

2 or 3 cucumbers - peeled or not, your choice.
2 tomatoes - seeded, cut into bite sized pieces
1/4 red onion - cut into small, bite sized pieces
1/2 tsp garlic powder
1/2 tsp oregano
season with salt and pepper to your taste
1 tbsp olive oil
splash of lemon juice
greek olives - pitted
feta cheese

If you have a large bowl with a cover, use it. Put the olive oil, lemon juice and all the seasonings in the bowl. Cut the cucumbers lengthwise and scoop out the seeds. Cut the cucumbers into slices and place in bowl. Put the cut tomatoes and onion into bowl, along with the olives. Cover your mixing bowl and toss ingredients so everything is coated. Sprinkle with feta cheese on the top.

This recipe is easy to modify depending on how many servings you need.