Tag: Salads

Nani’s Version of Smokin’ Jeff’s Coleslaw

Cole Slaw
Cole Slaw
I made a variation of a coleslaw recipe that I got from a favorite website of mine, Smoking-meat.com. It was my son-in-law’s birthday and the main dish was smoked pork sandwiches. I was asked to bring the coleslaw and I revised the recipe that I found on the Smoking Meats website. It received 2 thumbs up from the crowd and now has become another of my favorite recipes. Try pulled pork and coleslaw on a bun. Scrumptious!

Ingredients

  • 3/4 cup white vinegar
  • 3/4 cup balsamic vinegar
  • 3/4 cup sugar
  • 2 teaspoons dry mustard powder
  • 1 Tablespoon celery salt
  • 1 teaspoon pepper
  • 1 large head of cabbage, sliced thin
  • 1 green pepper, chopped or julienne
  • 1 red pepper, chopped or julienne
  • 1 red onion, sliced thin
  • 2 carrots, julienne
  • 3/4 cup olive oil
  • 1 teaspoon celery salt

Directions
Place the vinegars, sugar, mustard powder, 1 Tablespoon celery salt, and pepper in a small saucepan and bring to a boil over low hear, simmer for a few minutes. Remove from heat and let cool.
Mix the vegetables and 1 teaspoon celery salt in a large bowl. Add the olive oil and the cooled dressing. Mix well.

Holiday Cranberry and Walnut Coleslaw

Cranberry Walnut Salad
Cranberry Walnut Salad

This is a favorite recipe of mine for the holidays. It is colorful and delicious. I first had this at my friend Nancy’s house. I could not stop eating it. I requested the recipe from her and love to make it for Christmas because of the colors and because it can easily be made up ahead of time.

Ingredients

  • 1/3 cup cider vinegar
  • 1/3 cup vegetable or olive oil
  • 1/3 cup sugar
  • 1 teaspoon celery seed
  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 1 cup walnuts, coarsely chopped
  • 1 cup dried cranberries (Craisins)
  • 1/4 cup red onion, thinly sliced

Directions
Mix vinegar, oil, sugar, and celery seed together for the dressing. In a large bowl, combine the remaining ingredients. Add dressing and toss thoroughly. Cover and refrigerate about 3 hours before serving. This slaw will keep about 5 days, covered and refrigerated.

24 Hour Fruit Salad

Fruit Salad
Fruit Salad
Everyone loves fruit salad and this is an easy favorite recipe of mine. It is especially nice because it needs to be made a day ahead.

Ingredients

  • 1 pint sour cream
  • 2 cans mandarin oranges
  • 1 can green grapes
  • 1 can crushed pineapple
  • 2 cups shredded coconut
  • 2 bananas, sliced (optional)

Directions
MIx all ingredients except bananas. Chill 24 hours. If desired, add sliced bananas just before serving.

Nani’s Favorite Cole Slaw

Cole Slaw
Cole Slaw
I’m not a big fan of mayonnaise, so this is my favorite recipe for cole slaw. It compliments so many main courses, but doesn’t compete with them.

Ingredients

  • 1 pound green cabbage, shredded
  • 1 small onion, finely chopped
  • 2 carrots, peeled and grated
  • 2 teaspoons salt
  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 2 teaspoons sugar
  • 2 teaspoons dill seeds
  • Pepper, to taste

Directions
Combine all vegetables and chop together until fine and well mixed. Toss in salt and let stand for 30 minutes. Pour off liquid that accumulates in the bowl. Add the vinegar and toss well, but lightly. Let this stand another 20 minutes, tossing once or twice. Drain off excess vinegar. Add sugar, oil, and pepper and toss lightly, but thoroughly. Chill for several hours or overnight.

Mandarin Orange Chinese Salad

Mandarin Oranges
Mandarin Oranges
This is always a crowd pleaser and so easy to make. It is one of my favorite recipes to make for potlucks. You will love it, too.

Ingredients

  • 1 large bag shredded cabbage with carrots
  • 2 pkg ramen noodles (do not cook), beef flavored, crushed into small pieces
  • 2 small cans Mandarin oranges
  • 1/2 cup sliced almonds
  • 2 bunches green onions, sliced
  • 1/2 cup vegetable oil
  • 1/4 cup white vinegar
  • 2 packages beef seasoning from noodles
  • 1/4 cup sugar

Directions

  1. Mix together the cabbage, noodles, oranges, almonds, and onions in a large bowl.
  2. Mix the oil, vinegar, sugar and seasoning together.
  3. Pour dressing over dry ingredients in bowl.

Let set at least one hour before serving

Craisin Spinach Salad

This is a really easy and tasty salad recipe. It is always a hit at potlucks. It will become one of your favorite recipes.

INGREDIENTS

  • 1 tbsp butter
  • 3/4 cup almonds, blanched and slivered
  • 1 lb spinach, rinsed and torn into bite size pieces
  • 1 cup Craisins
  • 2 tbsp toasted sesame seeds
  • 1 tbsp poppy seeds
  • 1/2 cup sugar
  • 2 tsp minced onion
  • 1/4 tsp paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup olive oil

Instructions

  1. In a medium saucepan, melt butter over medium heat.
  2. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
  3. In a large bowl, combine the spinach with the toasted almonds and Craisins.
  4. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and olive oil.
  5. Toss with spinach just before serving.

Roasted Beet Salad with Oranges and Pecans

I was at a potluck and this salad was served.It has become a favorite recipe when I want to make something unique. Everyone always requests the recipe. It is wonderful and perfect for this time of the year when the beets are ready to be harvested.

Ingredients

  • 2 lbs red beets, peeled and diced
  • olive oil
  • salt
  • 1/2 small red onion, thinly sliced
  • 1 large navel orange, quartered and sliced crosswise
  • 1/2 cup flat leaf parsley, coarsely chopped
  • 4 ounces feta cheese
  • 1/2 cup pecans, toasted
  • 4 handfuls salad spinach or other greens

Dressing

  • 4 – 5 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • 1 small clove garlic
  • pinch pepper

Instructions

  1. Toss beets in olive oil to coat lightly.
  2. Spread them over a baking dish, sprinkle with salt and roast @ 375 degrees for 30 to 35 minutes, so they are tender but still firm.
  3. Remove from oven and cool.
  4. In a large bowl, combine beets, oranges, feta, parsley, onions, and pecans.
  5. Mix dressing ingredients and pour over salad and toss.

Serve on a bed or spinach or other greens.

Fabulous Feta and Sundried Tomato Pasta Salad

Fabulous Feta and Sundried Tomato Pasta Salad
This recipe originally was from D’Amico and Sons, but I have modified it a bit. It can be a main dish salad if you add the chicken. I prefer it as a side salad without the chicken. It is fabulous, easy, and always gets rave reviews. Create your own unique flavor using flavored olive oils.

Ingredients

  • 8 oz penne pasta, cooked
  • 3/4 cup sundried tomatoes, chopped
  • 3/4 cup pitted Kalamata olives, cut in half
  • 3/4 cup Feta Cheese
  • 1/2 cup chopped parsley (sometimes I leave this out)
  • 2 cloves garlic, finely chopped
  • Juice from 1 lemon
  • 1/3 cup extra virgin olive oil
  • 2 to 3 cups chopped cooked chicken (optional)
  • Salt and Pepper to taste

Instructions

In a large bowl combine all ingredients, adding olive oil and lemon juice last. Chill before serving.