In this section:
Ambrosia Salad
Apple Cole Slaw
Artichoke Salad
Bleu Cheese Dressing
Bleu Cheese Potato Salad
Broccoli Salad
Cabbage Salad
California Potato Salad
Cole Slaw Dressing
Confetti Coleslaw
Crab Louis
Cranberry Cream Salad
Cranberry Walnut Cabbage Slaw
Cucumber Salad
Easy Fruit Salad
Egg Salad
Four Fruit Salad
Four Vegetable Salad
Frozen Cranberry Apple Salad
Fruit Salad
Holiday Salad
Honey Dressing
Hot Potato Salad
Mustard Dressing
Nine/Eleven Salad
Olive Lover's Salad
Orange/Apple Salad
Pear Salad
Pineapple Slaw
Poppy Seed Dressing
Roasted Potato Salad
Sauerkraut Salad
Spinach with Dill Dressing
Strawberry Spinach Salad
Taco Salad
Thousand Island Dressing
Three Bean Salad
Vegetable Salad
Ambrosia Salad
This a good salad or side dish--or can also be used as a dessert.
1 3-oz pkg GF pistachio instant pudding
1 16-oz can chunky pineapple
1 8-oz can crushed pineapple
1 c shredded coconut
1 c pecans or walnuts, chopped
1 16-oz container whipped topping, thawed
1 c GF miniature marshmallows
In a large bowl, mix the pineapple types and sprinkle the pudding over the top. Let the mixture sit for three to four minutes. Combine nuts and coconut and fold into mixture. Add marshmallows. Slowing fold topping and marshmallows into the mixture. Refrigerate for two hours or overnight before serving.
Comment: Can add maraschino cherries, chopped canned pears, mandarin
orange slices, canned peaches, etc. to this fruit mixture for a variance and
taste change. 
Heloise Column
Apple Cole Slaw
4 to 5 c cabbage, chopped
2 c apple, chopped
1/2 c raisins
Dressing:
1/4 c white wine vinegar
3 T GF brown sugar
1 t corn oil
1/4 t non-iodized salt
Combine cabbage, apple, and raisins in a large bowl. Combine ingredients
for the dressing in a microwave-safe bowl. Microwave on High for one
minute. Pour over salad mixture and toss to coat.
Artichoke Salad
For this salad, use either water-packed, canned artichoke hearts or fresh which have been cooked [to well-done] in water with 2 Tablespoons of corn oil and 2 Tablespoons of white granulated sugar. The shelf in the pantry which is set up for guest foods always has a can of artichoke hearts with an envelope of Italian dressing sitting beside it. This salad is quick to put together with whatever fresh vegetables you have on hand.
1 14-oz can of water-packed artichoke hearts, drained, rinsed, and quartered
1 tomato, cut into wedges
1/2 c green pepper, chopped
1/2 c red onion, chopped [or substitute any sweet or green onion]
1/3 c GF Italian salad dressing [my preference is to use a dry mix put together with olive oil].
Additions: chives; green onion tops; leeks; GF olives; celery leaves; cherry tomatoes, halved; quarter slices of zucchini.
Combine all ingredients and toss lightly.
Bleu Cheese Dressing
2 c regular mayonnaise [Hellmann's Regular]
1/2 c GF sour cream
1/4 c white wine vinegar
1 envelope Lipton's Savory Herb and Garlic Soup mix
1/2 t black pepper
1 c bleu cheese, crumbled
In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, soup mix, and pepper until well-combined. Stir in the bleu cheese. Cover and refrigerate for at least four hours [or overnight] before serving.
Use
over tossed salad, dollops on sliced tomatoes or cucumbers, or stir the last
into mashed potatoes.
Bleu Cheese Potato Salad
If, as a celiac, you do well with molds and specifically bleu cheese, this is a quick salad to prepare. I prefer doing it with yellow potatoes and serve it warm. Cheese lovers all want the recipe plus the leftovers.
6 to 8 medium-sized potatoes cooked with the skins, when done, cut into chunks
1/4 to 1/3 c whipping cream, whipped
1/4 to 1/3 c bleu cheese
1 c regular mayonnaise [Hellmann's Regular]
6 to 8 slices of bacon, crisped and crumbled
Chunk cooked potatoes. Combine whipped cream, bleu cheese and mayonnaise. Pour over potatoes and combine. Sprinkle with bacon and stir lightly. Serve warm.
Additions: a few slices of Vidalia onion in season; about 1/2 teaspoon
white pepper; use red potatoes when yellow Yukons are not
available.
Broccoli Salad
1 bunch broccoli, cut into bite-sized pieces
1 red onion, diced coarse
1 c celery, chopped
1/4 c Cheddar cheese, diced
4 slices bacon, fried, crumbled
4 T GF sour cream
4 T regular mayonnaise [Hellmann's Regular]
4 t white granulated sugar
3 T apple cider vinegar
Mix together broccoli, onion, bacon, and cheese. Blend together mayonnaise, sour cream, sugar, and vinegar. Pour dressing over salad and stir lightly. Refrigerate for one to two hours before serving.
Variation: Add one cup of broken English walnut pieces. Substitute
scallions and green onion tops for the red onion.
Arlene Stetzer, Trempealeau, WI
Cabbage Salad
1 head cabbage, chopped or shredded
3 carrots, chopped
3 stalks celery, chopped
1/2 onion, chopped
salt and pepper to taste
Dressing:
1 c apple cider vinegar
1/2 c water
2 c white granulated sugar
1 t celery seed
1 t mustard seed
Chop or shred cabbage and mix with salt and pepper. Let stand for an hour. Add carrots and celery. Combine ingredients for the dressing in a saucepan. Heat to boil and cook for one minute. Cool and add to cabbage. Best if made a day ahead so that flavors combine.
A dressing variation: one fourth cup corn oil; two Tablespoons apple cider vinegar, lemon or lime juice; one half teaspoon prepared mustard; one fourth teaspoon celery salt; two Tablespoons regular mayonnaise [Hellmann's Regular]; dash of paprika; salt and pepper to taste.
A
caraway dressing for Cole slaw. one half cup mayonnaise; one half
teaspoon GF dry mustard powder; one Tablespoon white granulated sugar; two
Tablespoons lemon juice; one small onion, grated; one teaspoon
caraway seeds; one Tablespoon apple cider vinegar.
Arlene Stetzer, Trempealeau, WI
California Potato Salad
The perfect salad to serve when grilling hamburgers in the backyard. A few slices of tomato or a cucumber salad will fill the menu. Unless, of course, there is a dessert of chocolate ice cream bars.
2 lbs. potatoes [your choice], peeled or unpeeled
1 c regular mayonnaise [Hellmann's Regular]
1 8-oz carton GF sour cream
2 T milk
1 t black pepper [or lemon pepper]
1/4 t non-iodized salt
3 eggs, hard-cooked, peeled, chopped
3/4 c green onion, chopped
1/2 c Cheddar cheese, cut into cubes
4 slices bacon, crisp-cooked, crumbled
2 avocados, seeded, peeled, chopped
Cook the potatoes until tender. Drain and cut into bite-size cubes.
In a
large bowl, stir together the mayonnaise, sour cream, milk, pepper, and
salt. Gently stir in the potato cubes, eggs, onion, and cheese.
Cover and chill for 2 hours or for an overnight. [cover and chill bacon
separately]. Before serving stir in the avocado and sprinkle with the
bacon pieces.
Cole Slaw Dressing
Shred cabbage. Add salt and pepper to taste. Then add the following dressing.
1 c apple cider vinegar
2 c white granulated sugar
2/3 c corn oil
1 t celery seed
Combine sugar and vinegar. Cook to boil; then cook for one minute. Cool. Add oil and celery seed. Pour over seasoned, shredded cabbage.
Comment: Another version of this dressing includes the following
ingredients: one half cup apple cider vinegar; one half teaspoon celery
seed; one half cup corn oil; one half cup white granulated sugar;
one half teaspoon non-iodized salt; one half teaspoon dry mustard powder; one
onion, grated.
Arlene Stetzer, Trempealeau, WI
Confetti Coleslaw
Cole slaw, with the right dressing, can be a nutrition dynamo. Cabbage offers lots of vitamin C and cancer-fighting phytochemicals. Unfortunately, too many recipes add a high-fat or high-sugar dressing that drives up the calories and fat content. [but they often are our favorites].
Slaw:
1 medium carrot, sliced
1 rib celery, sliced
1/2 Granny Smith apple, peeled, cored, coarsely chopped
4 c green cabbage, finely shredded
4 c red cabbage, finely shredded
1/2 red onion, cut into crescents
2 scallions or green onions
Dressing:
1/4 c regular mayonnaise [Hellmann's Regular]
1 c buttermilk
2 T apple cider vinegar
2 t white granulated sugar
1/2 t caraway seeds
1 t non-iodized salt
1/8 to 1/4 t black pepper
Slaw. Prepare and chop vegetables. Add green and red cabbage and onion. Add scallions or green onions. Use hands to toss slaw mixture.
Dressing. Whisk together mayonnaise and buttermilk. Add vinegar and
sugar. Crush caraway seeds in a mortar or with the back of a large
knife. [I use a small cast iron skillet to grind them on a heavy cutting
board]. Mix the caraway into the dressing. Add salt and pepper and
pour over slaw to combine. Cover bowl with plastic and refrigerate at
least two hours of for an overnight before serving.
Crab Louis
You can bring back an original recipe from San Francisco; or, you can try this adapted version. It's excellent with the basics of crab meat, iceberg lettuce, a few wedges of tomato and chopped hard-boiled egg.
1 c mayonnaise [Hellmann's Regular]
1/4 c catsup [Heinz Regular]
1/4 cup onion, minced
2 T green olives, minced
2 t lemon juice, best with fresh
1 t prepared horseradish
salt [non-iodized] and pepper
Combine all of the ingredients in a small bowl for the dressing. Prepare
crab meat and pick over. Serve crab meat on a bed of shredded iceberg
lettuce. Garnish with capers [if tolerated], and a few wedges of tomato
and hard-boiled egg. Sprinkle on a bit of lemon juice, salt and pepper
wedges of tomato and egg; serve with the dressing.
Cranberry Cream Salad
1 lb fresh cranberries
1 c white granulated sugar
1 pt whipping cream
1 10-oz pkg GF miniature marshmallows
1 c crushed pineapple, well-drained
Grind cranberries and add sugar. Let set in refrigerator for 2 to 3 hours. Whip cream and add marshmallows. Set in refrigerator for 2 to 3 hours. Mix cranberry and whipped cream mixture, add pineapple. Transfer to a mold or glass dish. Refrigerate for several hours or for overnight.
Comment: Mandarin oranges and grated orange rind [or orange zest] can be
added. Try also adding two cups of non-peeled, chopped tart apple.
Save out a few dollops of whipped cream to place on each serving and sprinkle
with chopped pecans.
Cranberry Walnut Cabbage Salad
This is a home kitchen recipe reduced down from a potluck classic. Once you've tasted this flavorful combination, you too will fall in love with it.
1/4 c regular mayonnaise [Hellmann's Regular]
1 T sweet pickle relish
1 T honey mustard
1 T honey
1/4 t black pepper
1/8 t kosher or non-iodized salt
1/8 t celery seed
5 to 6 c green cabbage, shredded
1/3 c English walnuts, chopped
1/4 c celery, finely chopped
1/4 c onion, finely chopped
1/4 c red sweet pepper, finely chopped
1/4 cup dried cranberries
In a small bowl stir together mayonnaise, pickle relish, honey mustard, honey, pepper, salt, and celery seed.
In a
large mixing bowl combine cabbage, walnuts, celery, onion, red pepper, and
cranberries. Add mayonnaise mixture to cabbage mixture and toss to
coat. Cover and chill for one or two hours and up to 6 hours before
serving.
Cucumber Salad
3 cucumbers, peeled, thinly sliced
2 T canning or kosher salt [non-iodized salt]
1 onion, sliced
Optional: 1 garlic clove, minced
1/2 c corn oil
1/2 c apple cider vinegar
1 c tap water
1 T dill weed, dried [1/4 c dill weed, fresh]
Place cucumber slices in a colander. Set the colander on a plate; sprinkle the cucumbers with salt and toss. Let stand for 30 minutes to an hour. Rinse and drain well. In a bowl, combine onion, garlic, vinegar, oil, water, and half the dill weed. Add cucumbers and mix to coat. Add the remaining dill weed. Cover and refrigerate until serving.
Comment: To change the taste, omit the dill weed. Instead, add three Tablespoons of GF soy sauce; two Tablespoons sesame seeds, toasted; and about an eighth of a teaspoon of cayenne pepper.
The
first combination is a traditional German recipe. Most of the Germans who
came from middle and north Germany to the USA brought with them this recipe as
well.
Waltraud Hessler, Frondenberg, Germany
Easy Fruit Salad
This is not only easy, it's delicious. Along with the basic salad mixture, a variety of fresh or frozen fruits can be added.
1 15-oz can mandarin oranges, drained, juice reserved
1 20-oz can pineapple tidbits [chunks], drained, juice reserved
1 15-oz can fruit cocktail, drained, juice reserved
2 3-oz boxes tapioca pudding
1/4 to 1/2 c orange juice
1 banana, sliced
Drain canned fruits, reserving juices in a measuring cup. Mix mandarin oranges, pineapple, and fruit cocktail together in a medium bowl.
To the
reserved juices, add orange juice and enough water to make three cups of
liquid. Cook tapioca pudding using the three cups of liquid according to
package directions. Cool and pour over fruits. Refrigerate
overnight. Add banana slices at the time of serving.
Egg Salad
Each cook has his or her own variation for egg salad. This is a good one for use on GF sour dough baguettes, in sandwiches, and with breakfast toast.
1 8-oz pkg cream cheese, softened
1/2 c regular mayonnaise [Hellmann's Regular]
1 t ground mustard or 1 T prepared mustard
1/2 t paprika [optional: substitute 1/2 t black pepper]
1/2 t non-iodized salt
1 small onion, chopped or grated
6 to 8 eggs, hard-cooked, chopped
Beat the cream cheese, add mayonnaise and beat again; then, add the mustard, paprika, salt and onion. Last, stir in the chopped eggs.
Variations: Add
a cup of chopped crab meat or tuna. Add 1 teaspoon of dried or fresh dill
weed. Add 1/2 to 1/3 cup shredded radish or carrot. With fish and
dill weed added, the egg salad can be added to 3 cups of cooked GF corn or rice
pasta for a salad variation. My neighbor always serves egg salad with an
addition of frozen green peas and cooked, crumbled bacon. My favorite
variation is with green onion and spinach. Check with the Egg Board in
your state for a folder of recipes with 20 or so variations of basic egg salad
recipes.
Four Fruit Salad
For presentation, layer fruit and pudding mixture in glass parfait glasses or cups. For a special taste, try the combination of banana cream pudding with sour cream and milk.
2 c pineapple chunks [fresh or canned]
2 c strawberries, sliced
2 c blueberries, fresh or frozen
2 c seedless grapes, cut in halves
1 GF pkg banana cream instant pudding
1 1/4 c milk
1/2 c GF sour cream
1 8-oz can crushed pineapple
Extra strawberries or blueberries for garnish
Prepare fruits and layer either in a glass bowl or in parfait glasses. In
a bowl, whisk together pudding mix, milk, and sour cream. Stir in the
crushed pineapple. Spoon and pour over the layered fruit. Chill for
one to two hours before serving. Garnish with strawberries and/or
blueberries.
Four Vegetable Salad
This is a recipe for an Asian vegetable salad shared with me by a graduate student. On occasion, he added radishes and often substituted kohlrabi for the turnip. While we typically had only purple-topped turnips, the white ones grown in the garden were excellent with this dressing.
3 T white wine vinegar
1 T white granulated sugar
3 T GF soy sauce
1 T sesame seeds [plus 2 extra for garnish]
1/2 lb asparagus, washed and trimmed
1 T sesame oil
1 lg leek, cut crosswise into 1/8-inch rounds
1 lb spinach, washed and trimmed
1 med turnip, peeled, cut into 1/8-inch matchsticks
Mix the vinegar, sugar, soy sauce, and sesame seeds in a small bowl. Stir until sugar dissolves, and set aside.
Put a pot of water on Medium heat to boil. Cut the asparagus on the diagonal into one and half-inch pieces. Drop the asparagus into the boiling water, cover, and cook for 2 to 3 minutes after the water returns to boil. Remove with a slotted spoon to a dish. Pour off the excess water and dress immediately with the sesame oil and soy dressing. Toss to coat and set aside.
Set a steam basket in the pot of water. Put the leek slices in the basket, cover and steam just until leeks are tender [3 to 4 minutes]. Transfer to a small bowl and toss with two Tablespoons of the dressing.
Steam
the spinach in the basket over the boiling water just until wilted [1 1/2 to 2
minutes]. Turn with tongs once or twice during cooking. Arrange the
spinach on a serving platter or on individual plates. Sprinkle with sesame
seeds. Scatter the uncooked turnip pieces over the spinach, then scatter
the leeks. Spoon the remaining dressing over everything. Toss the
asparagus once more and scatter on top of the salad. Garnish with a
sprinkling of sesame seeds. Serve.
Frozen Cranberry Apple Salad
Frozen cranberry salad can taste great any time of the year. If you have bags of cranberries frozen and saved from last year, an icy-cold cranberry salad can be added to a dinner of grilled chicken or smoked turkey on a hot summer day.
1 12-oz package cranberries
3 red apples
1 c white granulated sugar
1 cup pecans, chopped
1 10-oz pkg GF miniature marshmallows
1 c heavy cream, whipped
Rinse and clean cranberries; drain well. Rinse apples, cut into quarters and remove the core; do not peel.
In an electric food processor, chop cranberries and apples. Transfer to a bowl. Stir in sugar and let stand 30 minutes.
Fold
in pecans, marshmallows, and whipped cream. Spread in an 8-inch square
baking pan. Cover with foil and freeze until firm. To serve, cut
into squares.
Fruit Salad
Salad:
2 c apples, unpeeled, cored, cubed
2 c pears, unpeeled, cored, cubed
3/4 c dates, chopped
1 to 2 T lemon juice
2 bananas, sliced
Dressing:
1/2 c regular mayonnaise [Hellmann's Regular]
2 T honey
3/4 t grated lemon peel
1/8 t allspice, fine powdered
In a large bowl, combine apples, pears, and lemon juice. Mix well so that all slices are covered. Add bananas and stir gently.
In a small bowl, combine all ingredients for the dressing. Blend well. Add to salad. Stir gently to coat all pieces.
Comment: The addition of salted nuts, miniature marshmallows is excellent
with this salad. Omit the allspice and add one Tablespoon of sugar to the
dressing.
Holiday Salad
1 lb cranberries
1 1/2 c white granulated sugar
1 lb GF miniature marshmallows
1 18-oz can crushed pineapple
1 pt [2 cups] whipping cream
Rinse cranberries well; drain. Grind on coarse. Drain. Stir in sugar.
In another bowl, stir together marshmallows and crushed pineapple. Mix well.
Cover both bowls and refrigerate for overnight. The next day, combine the two mixtures. Whip the cream until stiff peaks form. Fold the cream into the cranberry mixture.
Spread
in a 9- x 13-inch pan. Cover with foil and freeze until firm. To
serve, cut salad into squares.
Honey Dressing
2/3 c powdered sugar [confectioner's sugar]
1 t GF dry mustard
1 t non-iodized salt
1 t celery seed
1/3 c honey
5 T apple cider vinegar
2 T lemon juice
1 c corn oil
Mix
together dry ingredients. In a separate bowl, mix the remaining
ingredients except for the oil. Combine the two mixtures. Using a
blender, combine the oil with the mixture, beating constantly. Excellent
with both a fruit and a vegetable salad.
Hot Potato Salad
If cold potato salad reigns as the king of picnic salads, German hot potato salad must be the prince of family suppers. This recipe is enriched with bits of crisp bacon, fragrant with cider vinegar and seasoned with black pepper. Hot potato salad is a regional favorite in the Midwest to be enjoyed any time of year. Every Hausfrau will have her own version [or her mother's] for German potato salad and will be known in the family for this taste treat.
5 strips bacon, crisped, crumbled
1/4 to 1/2 c onion, chopped [or use salad onions with the green tops or shallots [Schlotten].
2 T GF baking mix
2/3 c apple cider vinegar
1/4 c tap water
2 to 3 T white granulated sugar
1 t kosher or non-iodized salt
1/8 t black pepper
6 c potatoes, cooked, sliced
In a large skillet fry bacon until crisp. Remove bacon and reserve. Drain off all but two to three Tablespoons of the bacon drippings.
Cook onion in hot bacon drippings until tender. Stir in flour, blending well. Stir in vinegar and water. Cook. Stir until mixture is bubbly and slightly thick.
Add
sugar, salt, and pepper. Stir until sugar dissolves. Crumble bacon
and gently stir into the onion mixture. And potato slices and cook.
Stir gently and occasionally, until potatoes are coated with the onion
mixture. Serve warm. And, of course, serve with
brats.
Mustard Salad Dressing
1 T apple cider vinegar
2 T any kind of prepared GF mustard
2 T GF dried mustard powder [or omit]
1/4 to 1/2 c regular mayonnaise [Hellmann's Regular]
1/4 c honey
1/4 to 1/2 c plain yogurt
1/8 t red or black pepper
Put all of the ingredients into a small bowl. Stir until smooth and creamy. Cover and use later or right away.
Comment: I use this dressing on combinations of wild rice, turkey or
chicken, pecans, and white grapes, halved. For salads that include pears
or strawberries, I omit the powdered mustard and use only the prepared.
Combinations of fruits, pecans, and spinach are excellent with this
dressing.
Nine/Eleven Salad
This salad never fails to get attention with its patriotic colors of red, white, and blue. It was a hit when some of our own local firemen were honored for service to our community. It's a hit each 4th of July.
1 box of raspberry and 1 box of blueberry Jell-o and one envelope of plain gelatin.
3 cups of hot water and 1 half cup cold water
1 c coffee cream or evaporated milk
1 c white granulated sugar
1 8-oz package cream cheese
1 #2 can blueberries, well-drained
1 box frozen red raspberries, well-drained
1 t GF vanilla flavoring
1/2 c nuts, chopped
First layer: Dissolve the blueberry Jell-o in one cup hot water. Add blueberries. Pour into 9- x 13-inch baking pan or glass bowl [or parfaits] and chill.
Second layer: Dissolve plain gelatin in half cup cold water. Heat cream and sugar just to bubble stage. Do not boil. Mix into gelatin mixture. Add vanilla, cream cheese, and nuts. When cheese mixture is cool, pour onto the firm blueberry layer.
Third layer: Dissolve the raspberry Jell-o in two cups of hot water. Cool. Add well-drained raspberries. Then add mixture to firmly set second layer. [can substitute strawberry Jell-o and strawberries for this layer]. Or do the red gelatin layer plain and without the addition of a fruit.
Comment: Since blueberry Jell-o doesn't have a high sales volume in our
area, we had to place an order a week ahead. I found a dozen plastic
parfaits at Goodwill for a dollar which work well with hot jell-o; I also
learned that the local restaurant supply was willing to do an order of 200
plastic parfaits for a special dinner. I have done this combo in a
mold. I made no additions to the white; for both the red and blue, I added
a bit of food coloring.
Olive Lover's Salad
1 6-oz can ripe olives, pitted, chopped
1 5 3/4-oz jar stuffed olives, chopped
2 celery ribs, chopped
2 cloves garlic, minced
3 T olive oil
In a
bowl, combine all ingredients, drizzle with oil, toss lightly to coat. Cover and
chill in refrigerator for 4 to 6 hours or for an overnight.
Orange/Apple Salad
This is a nice company salad that you can serve all year-round. Since the principal ingredients are canned or frozen, it is something you can "always" have everything on hand. It will fit a 2-quart sized baking dish or your fancy mold.
1 20-oz can crushed pineapple, not drained
2 T while granulated sugar
1 3-oz pkg orange-flavored gelatin
1 8-oz pkg cream cheese, softened
1 medium apple, cored, chopped
1/2 c walnuts, chopped
1 8-oz carton whipped topping, thawed
Optional: green grape and orange sections for garnish
In medium-sized saucepan, combine pineapple with juice and sugar; heat to boiling. Stir in gelatin until dissolved. Stir in cream cheese until melted and well-combined. Remove from heat. Transfer to large mixing bowl.
Chill for 45 minutes to an hour until mixture begins to thicken. Stir in chopped apple and nuts. Fold in dessert topping. Transfer mixture to a baking dish or to a mold. Cover and chill for 4 to 5 hours or overnight. Cut in squares to serve or un-mold onto to serving plates. Optional: garnish servings with grapes and orange sections.
Comment: Can use one half the amount of topping. One green and one
red apple with lime or strawberry Jell-O works well. Canned pears, sliced
with pecans makes for a change from apples and walnuts.
Pear Salad
1 3-oz box lime gelatin
1 one-lb can pears, drained, reserve juice [crush pears]
1 c pear juice
1/2 t GF lemon flavoring
1 8-oz pkg cream cheese, softened
1 c GF whipped topping
1/2 c maraschino cherries, quartered
1/2 c pecans, chopped
Dissolve gelatin in boiling pear juice. Add lemon flavoring and beat in
the cream cheese. Add the drained pears which have been crushed.
Chill until mixture is syrupy, then fold in the topping, cherries, and
nuts. Pour into a 9- x 9-inch pan and chill until firm.
Pineapple Slaw
9 c cabbage, shredded
1 20-oz can pineapple tidbits, drained
1 1/2 c GF regular mayonnaise [Regular Hellmann's]
3/4 c apple cider vinegar
1/2 c white granulated sugar
3/4 t non-iodized salt
3/4 t celery seed
3 c GF miniature marshmallows [optional]
1 1/2 c dried cranberries
In a
bowl, combine the cabbage and pineapple. In another bowl, combine the
mayonnaise, vinegar, sugar, salt, and celery seed. Stir into cabbage
mixture. Cover and refrigerate for two hours. Fold in marshmallows
and cranberries 20 to 30 minutes before serving.
Poppy Seed Dressing
1/4 c white granulated sugar
1 t non-iodized salt
1 t ground yellow mustard
1/4 c onion, finely minced
1/3 c apple cider vinegar
1 c corn or olive oil
1 T poppy seeds
Place
ingredients in a jar with a lid and shake well.
Roasted Potato Salad
Yellow potatoes such as Yukon Gold or Yellow Finn give an old favorite a new look; basil gives it a summer fresh flavor.
2 1/2 lb Yukon Gold, Yellow Finn, or russet potatoes
2 T olive oil
1/4 c olive oil
1/2 c lightly packed basil leaves
4 cloves garlic, halved, crushed
1 t lemon zest [finely shredded lemon peel]
3 T lemon juice
1 T Dijon-style mustard
1 t kosher or non-iodized salt
1/4 t black pepper
1/2 c shallots, chopped
1 c red sweet pepper, roasted, cut into strips
1 c slivered, fresh basil leaves
1/4 c Parmesan cheese, finely shredded or grated
Grease a shallow roasting pan with a solid shortening such as Crisco. Or, use extra olive oil. Scrub potatoes; peel if desired. Cut potatoes into wedges and cubes. Toss with the olive oil. Place in prepared pan. Roast, uncovered in a 425-degree oven for 30 to 35 minutes or until tender and lightly browned. Stir every 15 minutes.
In a
blender container combine the one fourth cup olive oil, the one half cup basil,
garlic, lemon zest, lemon juice, mustard, salt, and pepper. Cover and
blend until nearly smooth. In a large bowl, toss the hot potatoes with the
shallots and pepper strips. Add the dressing and toss lightly. Let
stand at room temperature for half an hour. Sprinkle with the one fourth
cup slivered basil and Parmesan cheese just before serving.
Sauerkraut Salad
Salad Ingredients:
1 can sauerkraut, well drained
1 green pepper, sliced, chopped
1 cup celery, chopped
1/2 c onion, chopped
Dressing:
1 1/4 c apple cider vinegar
3/4 c white granulated sugar
1 T corn oil
In a
bowl, combine the salad ingredients. Toss and mix to combine. In a
saucepan, heat the dressing ingredients over Medium High heat to boil.
Reduce heat to simmer and continue cooking for four to five minutes.
Remove from heat and cool. When cooled, pour over sauerkraut
mixture. Chill in the refrigerator for two hours or for an
overnight.
Spinach with Dill Dressing
Salad:
1 12-oz pkg spinach, stems removed
1/2 red onion, thinly sliced
1 to 2 hard-boiled eggs, minced
Dressing:
3 T white wine vinegar
1 t Dijon-style mustard
2 cloves garlic, minced
3/4 c olive oil
1/8 t non-iodized salt
1/8 t black pepper
Put
all ingredients into a jar. Close and shake well. Pour over bowl or
individual servings of spinach salad. Serve with a grinder filled with
fresh pepper corns.
Strawberry Spinach Salad
Salad:
4 to 6 c spinach, fresh, loosely packed
1 to 1 1/2 c strawberries, washed, hulled, sliced
1/2 c red onion, thinly sliced
1/2 to 3/4 cup pecan pieces
Dressing:
1/4 c balsamic [or apple cider vinegar]
4 to 5 strawberries, washed, hulled, mashed
2 to 3 T honey
1 1/2 t Dijon mustard [1 t of a regular mustard]
1/4 t kosher or non-iodized salt
1/4 to 1/3 c olive oil
Optional: 1 T poppy seed
Salad. Wash spinach well, then dry in salad spinner. Trim off thick stems. Tear larger leaves into smaller pieces, making sure leaves are manageable with a fork. Spinach can be prepared several hours ahead of time if dried well and kept in refrigerator. Prepare strawberries no earlier than one hour before serving so berries don't become soft.
Toss one cup berries with spinach and onion. Reserve remaining berries for garnish. Just prior to serving, toss salad with dressing and arrange reserved strawberries on top.
Dressing. Mash strawberries thoroughly. Whisk together all ingredients. Serve a one third cup of the dressing with each serving. Garnish with a few pecan pieces and reserved berries.
Note: A white wine vinegar is a nice substitute for the balsamic. If
poppy seeds are added to the dressing, reduce the amount of strawberries.
This salad dressing works well with the substitution of fresh, raw pears and
with the poppy seeds omitted.
Taco Salad
Each cook typically develops their own recipe combinations for taco salad. And these ingredient choices become taste choices and tradition for the family--and even the next generation. The following recipe is a standard basic; add and take away as you see fit.
1 lb ground beef
1 15-oz can chili beans, un-drained
1/2 c GF salsa, canned or homemade
1 1/2 c Cheddar cheese, shredded
1 to 1 1/2 c lettuce, chopped
1/2 c tomato, chopped [usually best seeded]
1 or 2 green onions, chopped
1/2 c GF sour cream
1/3 c ripe olives, chopped
Brown ground beef in skillet over Medium High heat until cooked. Stir frequently. Drain. Add chili beans, salsa, and one cup of the cheese. Mix. Cook until beans are heated and cheese is melted.
Serve
with remaining half cup cheese, lettuce, tomato, onion, sour cream, and
olives. Optional: provide extra salsa with sour cream.
Thousand Island Dressing
The following recipe makes about two cups of dressing. The taste for a sweetener is often preferred by tasters, so we offer the suggestion to add one half teaspoon fructose or white granulated sugar as an excellent addition.
1/2 c yogurt, plain or fruit-flavored
1/2 c GF mayonnaise [Hellmann's Regular]
1/2 c GF chili sauce [or salsa]
1/4 c sweet relish
1/4 t non-iodized salt
2 T white wine vinegar
1/8 t black pepper
1 t lemon juice
2/3 c onion, finely chopped [or grated is preferred]
1 egg, hard-cooked, finely chopped
Combine all ingredients and mix thoroughly. Refrigerate.
Three Bean Salad
Salad Ingredients:
1 can kidney beans
1 can green beans
1 can yellow wax beans
1 green pepper, sliced and chopped
1 onion, sliced and chopped
Optional: 1 cup celery, diced
Dressing:
1/2 c corn oil
1/2 c apple cider vinegar
3/4 c white granulated sugar
1/8 t non-iodized salt
1/8 t black pepper
In a
large bowl, combine and toss salad ingredients. In a small bowl, combine
ingredients for the dressing. Mix with a fork or whisk. Pour
dressing over bean mixture and refrigerate for two hours or for an
overnight. Stir lightly and serve. [can change dressing with the
addition of celery seeds or dill weed].
Vegetable Salad
Whenever Mom tells you to eat your vegetables, it's high time to dig out this recipe. It's often the salad we serve with a roast or pork chops.
1 c of GF spaghetti rings, cooked
1 1 oz pkg frozen peas, thawed
1 c celery, diced
1 c carrots, chopped or grated
1 T chives or green onion tops, chopped
1/2 c cabbage, chopped
1 tomato, diced
1/2 c cheese, grated
1 small cucumber, peeled, chopped
3 to 4 slices bacon, crisped, crumbled
Dressing:
1/2 c GF sour cream
1/2 c GF mayonnaise [Hellmann's Regular]
1/2 t non-iodized salt
2 T white granulated sugar
2 T white wine vinegar [or apple cider vinegar or white wine]
Mix the
vegetables. Mix and blend the ingredients for the dressing. Pour the
dressing over the vegetables. Refrigerate overnight or for 4 to 8
hours. Use any combination of vegetables you find in your
refrigerator.