* Salad Recipe1
4 to 5 pounds of red, white or yellow potatoes 6
hard cooked, boiled eggs ½ teaspoons salt 3 green onions sliced
fairly thin 1 cup mayonnaise ½ cup sweet pickle relish 1 teaspoon
yellow prepared mustard ½ teaspoon black pepper Paprika
Cut potatoes in 2 inch chunks and boil potatoes until
tender but not mushy.
Drain same and let cool.
I like to mash the potatoes as if I was to serve
as mashed potatoes, but you can leave in chunks.
Add mayonnaise, salt, pepper, onions, pickle relish
and mustard to potatoes.
Mix gently and add chopped eggs.
Sprinkle with paprika, cover and refrigerate for
a couple of hours.
*Salad Recipes 2
Iceberg Lettuce Wedgies
2 heads of Iceberg lettuce Old fashioned French dressing
or blue cheese Salt and pepper
Wash lettuce, trim and cut into 8 or 10 wedges. Apply
dressing, salt and pepper. Enjoy.
*Salad Recipes 3
Tomato, Lime and Onion Mix
4 cups thinly sliced red onion 1/3 cup fresh squeezed
lime juice ½ teaspoon coarse salt 1 ½ cups of chopped fresh cherry
tomatoes ½ cup chopped fresh cilantro 2 teaspoons fresh chopped
mint leaves 1 teaspoon grated lime zest (rind)
Combine onion, lime juice and salt; let stand at
room temp for at least an hour. Stir in the tomatoes, cilantro,
and mint leaves. Very refreshing, similar to salsa.
*Salad Recipes 4
Baby Spinach with Almonds and Cranberries Recipe
2 Packages of pre- washed baby spinach 1 six ounce
package Almonds 1 six ounce package dried cranberries 1 package
blue cheese 1 jar vinaigrette dressing
Re wash the greens, drain well.Toss in a large salad
bowl, mix in cranberries, almonds and crumble in the blue cheese.
Serve individually and top with vinaigrette dressing.
*Salad Recipes 5
Caesar Potato Salad
4 boiled or micro waved potatoes 2 bags of Caesar
salad with dressing from supermarket 4 hard bolted eggs cut in quarters
Combine the cut up potatoes with the lettuce and
dressing, hard boiled eggs and anchovies (if desired). Serves 8
* Salad Recipes 6
Honey Vinaigrette Dressing
3 tablespoons olive oil 1/2 cup chicken broth 4 tablespoons
white balsamic or white wine vinegar 2 tablespoon honey 2 tablespoon
shallots 4 teaspoons minced fresh tarragon 4 teaspoons Dijon mustard
1 teaspoon salt 1 teaspoon black pepper
Combine all ingredients; mix well with a whip or
large fork. Cover and chill for thirty minutes. Makes about a cup
and a half. Keeps in refrigerator for about a week.