Momma's Bean Salad

3 cans beans (black, pinto, kidney, etc.) drained and rinsed
3 stalks celery, finely chopped
1/4 medium onion, finely chopped
1 can sliced waterchestnuts (optional)
1/2 cup pecans, chopped
mayonaise
salt and pepper

Mix vegetables and pecans. Add enough mayonaise to moisten and salt and pepper to taste. Chill 2 - 3 hours.

http://recipecircus.com/recipes/vishusvi/SALADandDRESSING/Momma39s_Bean_Salad.html

Pretzel Salad

CRUST

2 cups crushed pretzels
3/4 cup melted butter
3 tsp sugar

FILLING

1 (8 oz) cream cheese
1 cup sugar
1 medium size Cool Whip

TOPPING

1 (6 oz) box strawberry Jello
2 (10 oz) frozen strawberries
2 cups boiling water

Mix crushed pretzels, sugar, and melted butter.
Press into a 9 x 13 glass dish. Bake at 400 degrees F
for 8 minutes. Cool completely.

Mix together cream cheese and sugar until smooth.
Fold in Cool Whip. Spread on top of cooled pretzel
crust.

Dissolve Jello in boiling water, add frozen strawberries
(water will melt them) Let stand for 10 minutes.
Pour mixture onto cream cheese layer. Refrigerate for 2 hours.

Berried Avocado Grapefruit Salad

Bibb lettuce
Watercress
2 avocados, seeded, peeled and sliced
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing

Line serving platter or individual salad plates with lettuce and
watercress. Arrange avocado, grapefruit and raspberries over
and sprinkle with dressing.

Lemon-Soy Vinaigrette

3 tbsp rice wine vinegar
2 tbsp peanut oil
2 tbsp soy sauce
1 tbsp sesame oil
1.5 tbsp fresh lemon juice
salt & freshly ground pepper

In small bowl, whisk all ingredients together until combined.
Cover and refrigerate up to 1 day.

Fire & Ice Salad

4 medium tomato, each cut into eight wedges
1 medium green pepper, julienne cut
1 small jalapeno pepper, minced
1 medium onion, thinly sliced
3/4 cup cider vinegar
1/4 cup granulated sugar
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seed
1 teaspoon prepared horseradish
1 teaspoon salt
hot pepper sauce, to taste (optional)
2 medium cucumber, peeled and thinly sliced

In a large bowl, combine tomatoes, green pepper, jalapeno pepper, and sliced onion; set aside.
In a saucepan, combine vinegar, sugar, mustard and celery seed, horseradish, salt, and hot pepper sauce, if using; bring to a boil; boil for 1 minute.
Pour over vegetables.
Let stand until mixture comes to room temperature, then stir in sliced cucumbers. Refrigerate for 2 hours. Drain just before serving.

Hot Bacon Dressing (For Spinach-Bacon Salad)

reserved bacon dripping (from 1/2 lb bacon)
1 cup sugar
1 1/3 cups white vinegar
5 teaspoons cornstarch
1 2/3 cups water

Heat bacon drippings in skillet.
Add sugar and vinegar, stirring.
Add 1 cup water and bring to a boil.
Mix cornstarch with 2/3 cups water, and stir until dissolved. Pour into skillet.
Return to a boil; simmer 5 minutes.
Add to salad hot.

BBQ Chicken, Asparagus & Corn Salad

olive oil flavored cooking spray
2 bunches asparagus, trimmed, cut into thirds diagonally
2 ears corn, husk removed
250 g cherry tomato
sea salt
fresh ground black pepper
1 country style rotisserie-cooked chicken, bones removed, cut into bite-sized pieces
1 avocado, halved, peeled, cut into 2cm pieces
1 small baby cos lettuce, torn
1/2 lemon, juice of
kraft lemon pepper mayonnaise, to serve

Preheat a barbeque or chargrill pan over a medium-high heat. Lightly spray the asparagus, corn and tomatoes with oil and season with salt and pepper. Chargrill the asparagus for 4-5 minutes. Set aside.
Chargrill the corn for 7-8 minutes or until slightly charred, and the tomatoes for 2-3 minutes or until just tender. Cut either side of the corn cob to remove the kernels.
In a large bowl combine the asparagus, corn, tomatoes, chicken avocado lettuce and lemon juice. Divide among serving plates and serve with the mayonnaise.

- Sonya01

Agurlce Salat or Medieval Cucumber Salad

4 cucumber, peeled and sliced thin
2 tablespoons salt

Marinade
1/2 cup water
5 tablespoons white vinegar
1 tablespoon sugar
2 tablespoons dill weed
1 tablespoon white pepper

Place your thin sliced cucumbers on a baking pan in a single layer and sprinkle the salt evenly over all the cucumber slices.
Place another pan on top of the pan of cucumbers to press out the natural juices of the cucumbers, adding a heavy bowl if needed for weight.
Press at least 6 hours or over night!
In the morning drain the liquid and toss the cucumbers into the marinade
Place in a refrigerator and marinade for 2 hours then serve and enjoy!

- Recipe Baroness

Pistachio Salad

1 pkg pistachio pudding
1 can crushed pineapple
1 (9oz) container Cool Whip
1/2 cup chopped nuts
1/2 bag mini marshmallows

Mix dry pudding mix with other ingredients. Refrigerate to set.

Manhattan Deli Salad

12oz rotini noodles
1 1/4 cup chopped olives
1 cup chopped green peppers
1/4 lb hard salami, cut into small pieces
1 tbsp capers
3/4 cup Italian dressing
1 small red onion, chopped
1/2 cup Parmesan cheese

Cook noodles. Add remaining ingredients and chill for 1 hour.

Radish Salad

3-4 bunches of radishes
1 hard boiled egg
2-3 tablespoons sour cream
salt

Wash and thinly slice the radishes. Sieve the yolk and mix with sour cream; pour onto the radishes. Add thinly sliced egg white, salt and mix well.

Zuchini Salad

3-4 zuchini
1 tablespoon oil
1 tablespoon vinegar
2 minced garlic cloves (to taste)
salt
some parsley and dill

Clean and wash the zuchini, then cut in medium sized pieces. Boil in salt water. When ready, drain, place in the salad bowl, pour oil, vinegar, garlic and 2-3 tablespoons from the boiling liquid. Garnish with some chopped parsley and dill.

Orange Charlotte

3 envelopes unflavored gelatin
3/4 cup cold water
3/4 cup boiling water
1 1/2 cups orange juice
2 tablespoons lemon juice
1 1/2 teaspoons grated orange peel
1 1/2 cups sugar, divided
2 1/2 cups whipping cream
1/2 cup mandarin oranges
3 maraschino cherries

In a large bowl, combine gelatin and cold water; let stand for 10 minutes. Add boiling water; stir until gelatin dissolves. Add juices, orange peel and 3/4 cup sugar. Set bowl in ice water until mixture is syrupy, stirring occasionally. Meanwhile, whip cream until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. When gelatin mixture begins to thicken, fold in whipped cream. Lightly coat a 9 inch spring form pan with nonstick cooking spray. Pour mixture into pan, chill overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with oranges and cherries.

Yield: 10 to 12 servings.

Broccoli Salad

1 bunch broccoli (cut into flowerets)
1 head cauliflower (cut into flowerets)
2 bunches green onions (diced and chopped)
1 cup real mayonnaise (nonfat if desired)
2 tablespoons red wine vinegar
1 tablespoon sugar (sugar substitute if desired)
Salt and pepper to taste
8 ounces cubed Monterey Jack cheese
4 ounces grated cheddar cheese
12-15 stuffed olives (cut in half)
1/3 cup imitation bacon bits (if desired)

Wash and prepare broccoli, cauliflower, and green onions. Set aside. Mix real mayonnaise, red wine vinegar, sugar, salt and pepper until smooth. Pour over vegetables. Add Monterey Jack cheese, cheddar cheese, olives, and bacon bits to vegetables. Toss well and chill for 12 hours.

Yield: 10 to 12 servings.

Aloha Chicken Salad

20-ounce can pineapple chunks, drained (reserving 3 tablespoons heavy syrup)
3 cups diced, cooked chicken
1 cup chopped celery
1 cup seedless grapes
1/2 cup toasted slivered almonds
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teasppon pepper
1/2 cup light cream cheese
3/4 cup light mayonnaise

In a large bowl, combine pineapple, chicken, celery, grapes, almonds, lemon juice, salt, and pepper. In a small bowl, mix thoroughly soft light cream cheese, light mayonnaise, and reserved syrup. Fold into pineapple and chicken mixture.
Serving size: 3/4 cup

Yield: 6 servings

Russian Dressing

1 cup mayonnaise sauce
1 teaspoon chili powder
1 teaspoon minced onion or chopped chives

In small bowl, stir mayonnaise, chili sauce and minced onion until well mixed

Grapefruti Ambrosia

1 16-ounce can grapefruit sections
1/4 cup honey
1/2 cup flaked coconut

Thoroughly drain liquid from grapefruit sections; set aside for use another day.
In bowl, toss well grapefruit sections, honey and coconut. Serve immediately.

German Sauerkraut Salad

1-27-ounce can sauerkraut (4 cups)
2 red eating apples
1/3 cup olive oil
2 teaspoons sugar
½ teaspoon cracked pepper

Drain sauerkraut; set aside . With grater, grate eating apples, including the peel.
In large bowl, combine sauerkraut, grated apples, olive oil, sugar and pepper.
Cover and refrigerate salad at least one hour.

Fennel, Olive and Radicchio Salad

11- Italian or Greek-style black
olives, divided
1/4 cup olive oil
1 tablespoon lemon juice
1 flat anchovy fillet or 1/2
teaspoon anchovy paste
1/4 teaspoon salt
black pepper to taste
dash of sugar
1 fresh fennel bulb
1 head radicchio
Fennel greenery for garnish

For dressing, cut 3 olives in half; remove and discard pits. Place pitted olives, oil, lemon juice and anchovy in food processor or blender; process 5 seconds. Add salt, black pepperand sugar; process until olives are finely chopped, about 5 seconds more. Set aside.
Cut off and discard fennel stalks. Cut off and discard root end at base of fennel bulb and any discolored parts of bulb. Cut fennel bulb lenthwise into 8 wedges; seperate each wedge into segments. Separate radicchio leaves; rinse thoroughly under running water. Drain well.
Arrange radicchio leaves, fennel and remaining olives on serving plate. Spoon dressing over salad. Garnish, if desired. Serve immediately.

Hot and Spicy Potato Salad

10 small red potatoes, scrubbed thoroughly, skins left on
1/4 cup rice wine vinegar or Champagne vinegar
1/4 cup chile-infused oil
2 tablespoons fresh dill or 1 tablespoon of dried dill
3/4 cup chopped shallots
2 serrano or jalapeño chiles, stems removed, sliced into thin rings
Salt and pepper to taste

This simple potato salad is served warm and can be put together quickly after the potatoes are boiled. The recipe can be doubled or tripled easily. It's a nice change from the ordinary potato salad, and the flavors will really charge your palate.

Place the potatoes in a large Dutch-style oven and cover with water. Bring the pot to a boil and then turn it down to a low boil. Cook the potatoes, uncovered for 10 to 15 minutes, testing them by inserting a sharp knife through the center of the potato. The potatoes should just start to yield to the knife. Do not overcook. Drain the potatoes and place them in a large bowl.

Using a sharp knife, cut the potatoes into halves (if they are small) or in quarters (if they are large.) Sprinkle the vinegar over the top of the potatoes and then sprinkle them with the chile oil. Toss gently. Add the dill, the shallots, the pepper rings, the salt and pepper, and toss gently. Serve warm.