My Favorite Salad Recipes
On this page:
Spinach Salad,  Ambrosia, Italian Chopped Salad, Apple Slaw, Mardi Gras Salad, Nine-Layer Salad, Potato Salad, Ambrosia Salad Mold, Tropical Fruit Salad, Crunchy Pea Salad, Caesar Salad, Fumi Salad

Spinach Salad
One large bag of baby spinach, washed and dried
1 lb of bacon, fried, drained, crumbled
1/2 red onion, thin slices or chopped
6 medium sized mushrooms, sliced
2-3 hard boiled eggs, sliced or chopped

This recipe will yield 4 to 6 portions depending on size.  This salad is good enough to eat as a light meal. In that case it will feed four large portions. As a side dish it will feed 6 people.

Robin's Spinach Salad Dressing:
1 cup olive oil
1/2 cup sugar
1 1/2 tsp dry mustard
1/2 tsp salt
1/3 seasoned rice wine vinegar
1/3 cup red wine vinegar
1/3 cup chopped red onion

Put all ingredients in a blender, blend on pulse to combine ingredients then liquify for about 15 seconds.

Use immediately. Refrigerate leftovers. You'll need to re-blend to use again as it will separate.

Ambrosia (My kids love this)

1 large can of pineapple pieces
1 can mandarin oranges
1 large Banana
1/2 cup coconut
1 cup small marshmallows
1/2 cup Cool Whip (more or less to suit your taste.)
Blend, chill, serve!

(Optional: Cherries, Apples, Toasted Nuts, Raisins, use your imagination !)

Italian Chopped Salad

1 head lettuce, chopped well
1 cup chopped Genoa (or hard) salami
1/2 chopped olives
1/2 cup chopped or shredded provolone cheese
1/4 cup parmesan cheese

Homemade Italian Dressing
1/3 Cup Olive Oil
1/3 Cup Red Wine Vinegar
1/3 cup water
3 "hits" of Balsamic Vinegar
1 Tbls. Italian Seasoning
1 Tbls fresh garlic, minced
1/2 tsp salt
1/4 tsp pepper
1 tsp lemon juice
Optional: Crushed Red Pepper flakes, Parmesan cheese

Mix ingredients in blender or bottle that you can shake, let sit in fridge for an hour for flavors to meld.

Apple Slaw

2 x Apples, thinly sliced
2 tbs Lemon Juice
3 c Shredded Cabbage
Stalk Celery, chopped
Carrot, grated
Med Onion, thinly sliced
1/2 c Sour Cream
1/4 c Mayonnaise
3/4 tsp Celery Salt

Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion.
Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve.
Lemon juice keeps apples from discoloring.

Mary's Mardi Gras Salad

16 oz bag peas
1 can french style green beans --drained
1 can shoe peg corn --drained
1 small jar pimento -drained
1 small onion --diced
1 1/2 cup celery
1/4 cup thin sliced baby carrots

1 cup sugar
1/3 cup veg oil
3/4 cup vinegar
1 tsp salt
Mix and marinate overnight

Patti's Nine-Layer Salad
1 --1 head iceberg lettuce chopped
2 --1 lb cooked shrimp
3 --1 package frozen peas, just rinsed
4 --1 Finely chopped red onion
5 --2 small cans water chestnuts
6 --2 cups dressing: 1 cup Miracle Whip and 1 Cup Mayo
7 --6 sliced Boiled Eggs
8 --1 large package shredded mozzerella
9 --sliced radishes and fresh dill on top
Chill over night.

Potato Salad
8 medium Potatoes, diced & cooked
2 celery stalks, diced small
1 med sized onion, chopped
3 green onions, chopped
1 tsp paprika
1 1/2 tsp Salt
1 tsp Garlic powder
2 hard boiled eggs, chopped
1 cup mayo
1/2 cup white vinegar
1 tbls mustard

Chop all vegetables, while potatoes cool.
Mix the vegetables into the potatoes.

Ambrosia Salad Mold
1 Cup Boiling Water
1 Pk Orange Flavored Gelatin
1 Can Crushed Pineapple
1/2 Cup sour cream
2 oranges paired,sectioned and cut up
1/2 Cup of Flaked Coconut

We based this gelatin on the popular fruit dessert Ambrosia.
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add enough cold water to reserved pineapple juice to measure 1 cup. Stir into gelatin.
Refrigerate until gelatin mixture mounds slightly when dropped from spoon. Beat gelatin mixture and sour cream until light and fluffy.
Stir in pineapple, oranges and coconut.
Pour into 6-cup mold. Refrigerate until firm.
Garnish with additional orange sections if desired.

Tropical Fruit Salad
1/2 head lettuce
1  Cup Bay Shrimp (Fresh is best but canned will do.)
1 12 oz can Mandarin Oranges
1 Cucumber peeled, seeded, sliced in quarters
1/4 cup Miracle Whip or Mayonnaise
Add a few tablespoons of orange juice to thin.
Use a tsp of frozen OJ concentrate for more intense dressing

Arrange lettuce on bottom of salad plates, place oranges and cucumber decoratively on lettuce, shrimp on top. Pass dressing in small bowl.

Crunchy Pea Salad
10 oz. Fresh or Frozen Peas
1/4 cup bacon crumbled
1 cup diced celery
1/2 cup sour cream
1/4 cup diced green onion
1 cup cashews
1/2 tsp dijon mustard
1 garlic clove minced
1 cup HiddenValley Ranch

Ranch salad dressing Rinse peas in hot water (or steam if fresh); drain.
Combine vegetables, nuts, and bacon with sour cream.
Mix dressing, mustard and garlic together; pour over salad mixture.
Toss gently. chill. Serves 4

My Favorite Caesar Salad
1 head romaine lettuce, washed, dried, torn into pieces
Place in a large bowl and sprinkle Garlic Salt on it, set aside.

Mix together:

Fresh Lemon Juice
Olive Oil
Red Wine Vinegar
Dry Mustard
A few"globs" to taste from a tube of Anchovy Paste.
Croutons (I prefer homemade, but store bought will do)
Fresh grated Parmesan Cheese and lots of it!
Fresh Ground pepper.

Pour over salad, toss and enjoy! The only thing missing from
traditional Caesar is raw egg.

Patti's Fumi Salad
(Japanese Cole Slaw)
This is a great Pot Luck dish. Delicious, inexpensive, feeds
and army, easy to make. People always hunt me down for this recipe.

One head green cabbage
One head purple cabbage
Garlic Salt
Toasted almond slivers
Toasted sesame seeds
6 Scallions
1/4 cup Seasoned Rice Wine Vinegar
1/4 cup oil
2 pkg. Top Ramen Noodles not cooked, broken up.
Throw away seasoning packet.

Slice cabbage thinly, place in large bowl, toss with garlic salt. Add toasted nuts and seeds, scallions and broken up ramen noodles. Combine the oil and vinegar, mix together with the salad, chill and serve. The recipe does not have to be chilled if you're in a hurry to get somewhere. The salad will compress nearly in half after the oil and vinegar has been added. This is a large recipe, alter the oil and vinegar to make smaller portions.

My favorite thing to make for dinner is reservations !