Category: Salads

Cucumber Salad from Vickie

Ingredients:

  • 2 cucumbers
  • 1 tsp salt
  • 1/3 cup vinegar
  • 1 Tbsp splenda
  • 1/3 tsp salt
  • 2 Tbsp salad oil
  • 1/2 tsp dillweed

Instructions: Place peeled and thinly sliced cucumbers in a bowl; sprinkle 1 teaspoon salt. Let stand for one hour.

Pour off liquid; rinse and drain well. Mix in thinly sliced onions and remaining ingredients. Cover and chill 2-4 hours.

Layered Salad of Bulgur, Fennel, Pine Nuts, Dill and Mint

From The Best American Recipes 2002-2003 (Holly McKinney recipe) Serves 6-8

  • 1 cup medium-fine bulgur or cracked wheat (note on the recipe warns that a larger grain will be overly chewy. I get what’s in the Whole Foods bulk bin, which seems to work fine)
  • 1 cup fresh lemon juice, plus more to taste
  • ½ cup extra virgin olive oil
  • 4 cloves garlic, minced
  • Salt
  • 8 scallions (white and green parts thinly sliced)
  • 1 cup chopped fresh flat-leaf parsley
  • ½ cup chopped fresh dill
  • 1/3 cup chopped fresh mint
  • 2 English cucumbers, peeled, seeded, and cut into ½ inch dice
  • Freshly ground black pepper
  • 1 large fennel bulb
  • 1/3 cup roasted pine nuts

Directions:

Place bulgur in large salad bowl. In a small bowl, whisk together lemon juice, olive oil, garlic and 1 tsp salt; drizzle this dressing over bulgur. Layer the scallions, parsley, dill, mint and cucumbers. Sprinkle with 1 teaspoon of salt and ¼ teaspoon pepper over the top. Cover with plastic wrap and refrigerate for at least 24 hours and up to 48 hours.

Bring the salad to room temperature. Cut the fennel bulb in half from top to bottom. Cut the halves into paper-thin slices crosswise. Add the fennel and pine nuts to the salad and toss. Season with salt, pepper, lemon juice to taste and serve. (I did not add any additional lemon juice, salt or pepper.)

Great summer salad; no cook and can sit for hours with no ill effects!

Coleslaw

Ingredients for the slaw
1 pound green cabbage (about half a medium cabbage)
1 large carrot, peeled
1/2 small white onion

Ingredients for the dressing
1 tablespoon distilled vinegar (not cider vinegar)
1/2 cup mayonnaise
1 tablespoon Splenda (or white sugar)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery seeds (not celery salt)

Add-in:
Optional. Add 1/2 red or green bell pepper, sliced thin or hashed.
Optional. Add 3 radishes, red or white, hot if you like, sliced thin or hashed.
Optional. Add 1 small minced jalapeño if you like it hot.

  1. Shred the cabbage, carrot, and onion. Set them aside.
  2. Whisk together the dressing in a large bowl. Add the cabbage, carrot, and onion. Cover, taste, and adjust seasonings. Chill for at least 1 hour if possible

.https://amazingribs.com/tested-recipes/vegetables-and-salads/simple-creamy-southern-coleslaw-recipe

Columbia’s 1905 Salad

  • Makes 2 full salads or 4 side salads.
    Ingredients
    4 cups iceberg lettuce, broken into 1 ½” × 1 ½” pieces
    1 ripe tomato, cut into eighths
    ½ cup baked ham, julienned 2″ × ⅛” (may substitute turkey or shrimp)
    ½ cup Swiss cheese, julienne 2″ × ⅛” strips
    ½ cup pimiento-stuffed green Spanish olives
    2 cups “1905” Dressing (see recipe below)
    ¼ cup grated Romano cheese
    2 tablespoons Lea & Perrins Worcestershire Sauce®
    1 lemon

Salad Preparation
Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately.

Dressing
Mix ½ cup extra-virgin Spanish olive oil, 4 cloves minced garlic, and 2 teaspoons dried oregano in a bowl with a wire whisk. Stir in ⅛ cup white wine vinegar, gradually beating to form an emulsion, and then season with salt and pepper to taste. For best results, prepare 1 to 2 days in advance and refrigerate