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Editor’s note: The Salad Cookbook, published in The Sentinel last week was a big hit, so here are a few extra recipes. Two recipes from Theresa Dybach were submitted for the cookbook but got lost in cyberspace on the way, so here they are. The recipe from Joyce Bossinger for Macaroni Salad was included in the cookbook, but contained a typing error on my part; I apologize for any inconvenience that may have caused.
I’ve also included several additional recipes that were submitted by readers over and above the limit of three per category.
In addition, I’ve also included a couple salad recipes from The Associated Press.
Jane Cannon Mort
Food editor
Egg-Red Beet Salad
2 hard boiled eggs-quartered
Some sliced sweet white onion
1 jar of harvard pickled beets
A dash of cloves
1 teaspoon white vinegar
Mix onion, beets, cloves and white vinegar together in a bowl. Place the eggs on top neatly.
Cover and refrigerate one hour before serving, or overnight. Serve with meat or seafood. Luscious!
Theresa Dybach
Reedsville
Tasty Coleslaw
Small head of cabbage.
1 tablespoon Miracle Whip
1 teaspoon sugar
1 teaspoon lemon juice
1 carrot
1/2 sweet onion
2 tablespoons of mayonnaise
Shred the cabbage into a large bowl.
Grate the carrot. Slice the onion very thinly. Mix all together.
Mix Miracle Whip, sugar and lemon juice together. Add to the mayo. Pour over cabbage and carrots. Mix thoroughly and add salt and pepper as desired. Cover and refrigerate for 1/2 hour before serving with meal. Delectable!
Theresa Dybach
Reedsville
Macaroni Salad
Cook 1 pound elbow macaroni
Dressing:
1 pint mayonnaise
4 tablespoons yellow mustard
1 cup white sugar
1 can evaporated milk
6 tablespoons cider vinegar (add last)
6 hard boiled eggs, chopped
3/4 cup celery, diced
1 small onion, diced
Salt and pepper, to taste
Mix all dressing ingredients and pour over cooled macaroni.
Joyce Bossinger
Lewistown
Caesar Salad
1 large bunch Romaine
3/4 cup olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 garlic clove, minced
1/2 fresh lemon
Dash pepper
1/4 to 1/2 cup shredded (not grated) parmesan cheese
Caesar-flavored or garlic croutons
Place lettuce in large salad bowl. Combine the next five ingredients in a blender and process until smooth. Pour over lettuce and toss.
Squeeze lemon juice over the lettuce. Sprinkle with pepper, parmesan cheese and croutons.
Serve immediately.
Lisa Long
Lewistown
Strawberry Bavarian Salad
1 package (3-oz.) strawberry gelatin
1 cup boiling water
1 package (16-oz.) frozen sweetened sliced strawberries
1 cup miniature marshmallows
1/2 cup heavy whipping cream, whipped
In a large bowl, dissolve gelatin in water. Stir in the strawberries, fold in marshmallows and whipped cream. Transfer to a 5-cup serving bowl.
Cover and refrigerate overnight.
Makes 6 servings.
Bonnie Ross
McVeytown
Creamy Walford Salad
1 large red apple, chopped
1/2 cup halved seedless red grapes
1/2 cup whipped topping
1/4 cup raisins
1/4 cup mayonnaise or salad dressing
3 tablespoons coarsely chopped walnuts
In a bowl, combine all ingredients. Refrigerate until serving.
Makes 3 servings.
Bonnie Ross
McVeytown
Turkey Pasta Salad
2 cans (5-oz. each) Swanson Premium Chunk White Turkey, drained
2/3 cup prepared Italian dressing
1/2 cup sliced green pepper
1/2 cup sliced red pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup sliced red onion
Cooked spaghetti
In large bowl, combine turkey, dressing and vegetables. Toss gently to coat. Cover. Refrigerate until serving time.
Before serving, gently toss turkey mixture to coat. Spoon over cooked spaghetti.
Makes 7 cups, or 5 servings.
Bonnie Ross
McVeytown
Garden Style
Chicken Salad
1 1/2 cups broccoli florets
1/2 cup cauliflowerets
1/2 cup diagonally sliced carrots
1/2 cup cherry tomatoes, cut in half
1 can (5-oz.) Swanson Premium Chunk White Chicken, drained
2/3 cup vegetable oil
1/3 cup vinegar
2 teaspoons honey
1 teaspoon salt
1/4 teaspoon pepper
In 2-quart saucepan, in boiling water, cook broccoli, cauliflower and carrots 3 minutes; drain.
In shallow baking dish, arrange cooked vegetables, tomatoes and chicken. In cup, combine remaining ingredients. Pour over vegetables and chicken. Cover. Refrigerate until serving time, at least 4 hours, stirring occasionally.
Makes 3 cups, or 2 servings.
Bonnie Ross
McVeytown
Loaded Baked Potato Salad
5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-cooked eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups (8-oz.) shredded cheddar cheese
1 medium Vidalia or sweet onion, chopped
3 dill pickles, chopped
1 1/2 cups sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard
Place the potatoes in a greased 15x10x1-inch baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425 degrees for 40 to 45 minutes, or until tender. Cool in pan or on a wire rack.
In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.
In a small bowl, combine the sour cream, mayonnaise and mustard. Pour over the potato mixture and toss to coat.
Serve immediately.
Makes 20 servings.
Bonnie Ross
McVeytown
Late Summer
Cobb Salad with
Buttermilk-Thyme
Dressing
Start to finish: 25 minutes
Servings: 4
For the dressing:
1/2 cup buttermilk, shaken
2 tablespoons sour cream or plain Greek yogurt
1 tablespoon Dijon mustard
2 teaspoons white wine vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon minced garlic
Kosher salt and ground black pepper
For the salad:
5 cups thinly sliced romaine lettuce (or a combination of iceberg and romaine, for more crunch)
8 slices bacon, cooked and roughly crumbled
3 hard-boiled eggs, peeled and diced large
1 pint (2 cups) cherry tomatoes, halved (or 2 cups diced larger tomatoes)
2 cups lightly cooked corn kernels
2 cups diced zucchini
15 1/2-ounce can chickpeas, drained and rinsed
1/2 cup thinly sliced red onion
1/2 cup crumbled feta cheese
Ground black pepper
To prepare the dressing, in a small container or jar with a lid, combine the buttermilk, sour cream or yogurt, mustard, vinegar, olive oil, thyme, garlic and a hefty pinch each of salt and pepper. Shake well. Can be refrigerated for up to 5 days. Shake before using.
You are welcome to cook bacon the old fashioned way on the stovetop, or you can bake it in a 350 F oven on a wire rack inserted into a rimmed baking sheet for about 15 minutes, or until crispy. Baking it is neater, less splattery, less hands on.
And to make perfect hard-boiled eggs, start by placing the eggs in a large saucepan and adding enough cool water to cover by at least 1 inch. Bring the water to a boil over high heat. Allow the water to boil for 30 seconds, then remove the saucepan from the heat and let the eggs sit in the water for 9 minutes. Drain and rinse under cool water for a few minutes.
Peeling the eggs while they are still slightly warm often makes it easier to remove the shells in big pieces, so you don’t have to chip them off and mess up the eggs. Tap them lightly on the counter, then give them a quick roll to crackle the shells and peel them carefully. It also often helps to peel the eggs while they are submerged in water.
To prepare the salad, spread the lettuce evenly over a large serving platter or shallow bowl. On top of the lettuce, make nice neat rows of the crumbled bacon, eggs, tomatoes, corn, zucchini, chickpeas, onion and feta. (The order is of no consequence, whatever strikes you.) Season with pepper, then drizzle with a bit of dressing and serve the rest on the side.
Nutrition information per serving: 610 calories; 340 calories from fat (56 percent of total calories); 37 g fat (13 g saturated; 0 g trans fats); 220 mg cholesterol; 1160 mg sodium; 46 g carbohydrate; 10 g fiber; 15 g sugar; 26 g protein.
Katie Workman
The Associated Press
Quinoa Shrimp Salad with Avocado
Start to finish: 25 minutes
Servings: 4
1 pound shelled raw large shrimp
2 tablespoons chili-garlic sauce (sambal)
2 cups water
1 cup quinoa, rinsed
1 bunch scallions, finely sliced
2 avocados, pitted, peeled and finely chopped
1/2 cup crumbled feta cheese
Pomegranate molasses, to serve (You should find pomegranate molasses in the grocer’s international aisle. If you can’t, balsamic glaze is a good substitute.)
Heat the grill to medium-high. Soak about 6 bamboo skewers in warm water for 15 minutes.
In a large bowl, toss the shrimp with the chili-garlic sauce. Set aside for 15 minutes.
Meanwhile, in a medium saucepan over high heat, bring the water to a boil. Add the quinoa and cook for 15 minutes, or until very tender. Drain the quinoa and set aside.
Thread the shrimp onto the skewers, shaking off any excess sambal. Lightly oil the grill grates using an oil-soaked paper towel held with tongs, then set the shrimp skewers on the grates. Cook for 3 minutes per side, or until just pink and barely firm.
In a large bowl, toss the cooked quinoa with the cooked shrimp (removed from the skewers), scallions and avocados. Top with feta, then drizzle with pomegranate molasses.
Nutrition information per serving: 470 calories; 200 calories from fat (43 percent of total calories); 23 g fat (6 g saturated; 0 g trans fats); 160 mg cholesterol; 970 mg sodium; 43 g carbohydrate; 11 g fiber; 5 g sugar; 27 g protein.
J.M. Hirsch
Food editor
The Associated Press