Everything but the kitchen sink Mac Salad

As the water came to a boil, I opened up the fridge and pulled out every thing. Here is what I ended up with.

First... put the big pot of water to boil on the burner. While it was heating up,

I chopped, whatever was left of the;

red pepper (not very much)
onion (less than half)
green onions (2)
cooked peas (maybe just under a 1/4 cup)

Put all the chopped stuff and peas into a glass bowl.

Added to the chopped stuff;

1 chopped garlic clove
pepper to taste
celery salt (not too much, because it can overpower quickly)
some cubed up Velvetta cheese (love the stuff)

Then grabbed a nearly empty bottle of Mircle Whip and emptied that out onto the chopped stuff and mixed.

Oh!! Pickles. Gotta add some pickles. Found the bottle of Kosher Dill with one and a half pickles in it, chopped them up. Found another bottle of Bread and Butter pickles slices, chopped those up. Mixed in with the other chopped stuff.

By now the water was boiling. So added a bunch of Mac Salad Pasta to the water. Stir, stir, go outside smoke a ciggy butt.

When the pasta was done, drained and ran cold water over it until all the shells were cold. Poured into large bowl, mixed in the chopped stuff. Needed more Mircle Whip, so added that.

Oh... look at that a hard boiled egg! Yep. Peeled and chopped that into the salad too!!

Now, I am ready to eat. So I grabbed the last of the lettuce from the cesar salad in a bag kit, put the lettuce on the plate, put a mound of mac salad on the lettuce, grated some carrot over the mac salad, and smothered the entire thing with cesar salad dressing.

Yummmmmmmmm....

The down side to cooking all this mac salad..... eating it morning, noon and night!!

I went a little crazy on the portions!! Wonder if my sister and her family would like some homemade mac salad?? In exchange for the homemade applesauce... LOLOL

JJT

LOL.. been there. I'm kind of fussy about my mac salad, but when my step son was here I would often get the macaroni cooked only to find out there wasn't any tuna to put in it. My usual ingredients are only tuna, onion, green pepper and radishes. NO peas EVER :D I hate peas!

But I've made it with cubed colby cheese and pepperoni or salami.
ham instead of tuna
used creamy Italian dressing instead of Miracle Whip
thrown in cucumber if its going to get eaten up quickly
and made to much and had to eat it for days :)

eeewww, radishes!!! bleck....

There are so many variations of Mac/Pasta Salad!!

One of my favorites is to use the twisty pasta noodles, add salami, onion, green pepper, sliced carrots, sliced olives, a touch of Cranberry Mustard Sauce, and an Italian/ranch mixed dressing.

Never tried colby cheese.... hmmmm.... **rubs chin**

Tinned crab goes well with mac. salad (make sure there is also lots of garlic, celery, cucumbers, salt and pepper and reg.mayo)

I like my potatoe salad withOUT pepper and NO celery, just potatoes...lol
and who has the key to making it without HARD potattoes? :p
Anyone have a recipe for a creamy potatoe salad?

hummm....my potatoe salad is not hard(ahem...that is my potatoes are not hard)..but i boil the potatoes like i was gonna mash them...only i cut them in cubes....then i add the ingredients of....whatever....mustard...mayonaise....salt...pe pper......onions....pickles.... whatever..i just gently...stir...creamy??? yes....also it depends on the tater...do NOT use idaho...use a creamer or red potatoe....

but then wont they be too soft? how long do they boil?

and how much of the other stuff?

Don't forget the chopped hard-boiled eggs with the mayo, touch of mustard, salt, pepper - I use green peppers, green onions, radish slices - whatever you like. Chopped dill pickles are okay too. I have a friend that puts in chopped jalapenos...Mrs. G. Just add mayo until its moist. The potatoes will suck up the mayo so add more after it's chilled.

sounds good, how long do you boil them?

Are you asking about a "mashed" potato salad??? Works really well with russett potatos, but not Yellow or Yukon spuds. Red potatoes make a better "chunky" style salad.

But as with all things.... personal taste rules the cook!! I like all potatoes used in salad. My mother would rather skip a red potato salad.

JJT

I boil my potatoes unitl soft you can cut with a fork easily. Then I drain and let them cool. I place in a bowl and take a hand masher and mash them until I am satisfied with the consistency. I do not like large chunks of potatoes in my potato salad. Then I add all my other ingredients, black olives, onion, eggs, bacon, sweet relish, pickles, mustard, mayonnaise, little garlic salt, accent.

ok, this is mashed potatoe salad then, LOL

I like chunks but not HARD ass chunks....LOL

accent.
Would that be a southern accent, a French accent... an Austrailian accent...

Sorry. Back to topic....

JJT

tee heee

LOL...
I like it mushy but not too mushy, and accents are cool too.

I dont make potatoe salad often, but my mother makes the best. I can never get the potatoes cooked right, but I do know that one thing that makes a differance in how it mixes is mixing your liquid ingrediants togther first then poor them in. She takes her mayo, a little bit of mustard and a little bit of pickle juice and makes a creamy mixture then she poors into her potatoes. It really does help blend your flavors together.

And whats wrong with Idaho patatoes lol

I like red potatoes best!

Well I for sure have a lot of Texas Accent to go in it but I was referring to the spice accent.LOL

I am looking for recipes for 7-Layer Salad. What special goodies do you put in yours? All of my co-workers are telling me it's a must for a holiday dinner so I want to make it this year. Thanks.

I have never had this salad but it sounds as if it's something you can have fun with and substitute your own favorites!
7 Layer Salad
This salad is made in layers and is not mixed up. Let set for about 2 hours or longer for best taste.

Ingredients:
1 head of lettuce (chopped)
2 cucumbers (sliced)
2 green bell peppers (diced)
1 sm. bag of frozen peas thawed -(Some recipes call for cooked, some call for drained, canned sweet peas depending on your preference)
1 bag of shredded cheddar cheese
1 cup of mayonnaise
3 tablespoons of sugar
1 lb of bacon (cooked) (or 1 jar Bacon bits)
(*Some recipes call for 1 cup chopped celery and 1 cup chopped onion in place of the cucumbers and green peppers)

Directions:
Chop lettuce and lay in bottom of bowl, casserole dish, etc.
Peel and slice cucumbers and lay on top of lettuce.
Dice green bell peppers and lay on top of cucumbers.
Pour whole bag of thawed (not cooked) peas on top of green bell peppers.
Mix mayonnaise and sugar in bowl and spread on top of peas.
Sprinkle shredded cheddar cheese on top of mayonnaise and sugar mixture.
Crumble cooked bacon on top of cheese.

Mother puts waterchestnuts in her 7 Layer Salad. It's okay, gives it another added crunch. She also uses the chopped celery and onions in place of the cucumbers.

Hmmm..... getting hungry for 7 Layer Salad. I may make it an 8 layer salad and try it with the cukes!!

JJT

I'm with you JJT...I may have 8 or 9 layers by the time I throw in all of my favorites!

wow, never heard of a 7 layer salad! Sounds yummy though, for the last couple of days I have been really craving salad :confused: :confused: :D

I use different kinds of greens in mine instead of lettuce. I buy Spring Mix or Field Greens.

MrsD I was thinking about doing this also. I saw a recipe that had the red leaf lettuce in it so I was going to use the heartier greens like romaine and the field greens and sprinkle in just a little bit of iceberg for its brightness. Thanks.

lettuce
frozen green beans
water chestnuts
green pepper
onion
sliced boileg egg
salad dressing made with lemon juice, salad dressing and sugar



Spread salad dressing on tops of layers. Other suggestions for layers are celery, parmesan cheese, bacon bits, shredded carrots, and sliced olives. Use a 9 x 12 inch pan.

ok, so who can add a recipe to this? I am still wondering how to make it. LOL

Perfect Potato Salad (This article written by Jennifer Anderson, Managing Editor of Allrecipes.com)

Warm weather brings picnics, barbecues, and potlucks, and none of these important eating occasions would be complete without a big bowl of potato salad! Your mother and your grandmother may have their famous recipes for this summertime staple, but what makes a perfect potato salad is different for everybody. Once you understand some of the basics regarding the composition of this beloved side dish, you'll be ready to invent your own soon-to-be-famous recipe!
Though there are as many different kinds of potato salad as there are people who make them, most of these spud concoctions fit into one of two categories: creamy, or vinegar-based. Creamy potato salad almost always has a mayonnaise-based dressing, but it can also contain sour cream, yogurt, and creamy-style salad dressings. Creamy potato salad is served cold. Most vinegar-based potato salads (frequently called German-style potato salad) are dressed with a mixture of cider vinegar, vegetable oil, and sugar. This style of salad is often served warm.

Spud Safety
You have probably been warned that mayonnaise-based potato salad can be dangerous if you leave it out for too long. The rumor is most definitely based on fact: homemade mayonnaise is made with raw eggs, and raw eggs are prone to develop salmonella bacteria when left at room temperature. However, commercially prepared (i.e., store-bought) mayonnaise is quite safe because it is made with pasteurized eggs. What's more, commercial mayonnaise has actually been proven to KILL bacteria due to the salt and acidic ingredients such as vinegar and lemon juice that it contains! Low-acid foods in the salad such as potatoes, chicken, and ham are much more susceptible to bacterial growth than the mayonnaise itself. All the same, it's important to practice safe handling methods with potato salad as with all other foods. Hot foods should stay hot, and cold foods should stay cold. If you're taking potato salad to an outdoor event, we recommend that you keep the bowl on ice, and keep it out of direct sun.

Pick a Potato
Don't overlook the most essential part of your potato salad: the potatoes themselves! While Russets are still by far the most commonly used variety of potato , consider mixing it up a little. There are several high-moisture varieties with a texture that many people refer to as 'waxy'. Among these varieties are Yellow Finns, Yukon Golds, and red potatoes. Their high moisture means that they have a more pleasant texture when they are cold, and their waxier flesh holds up better to chopping and to tossing with dressing than that of the drier, more mealy Russets. However, your salad will be outstanding no matter which variety you choose, as long as you cook the potatoes carefully.

If you wish to add a little extra color and texture to your salad, leave the skins on the potatoes. Just be sure to scrub them thoroughly before you begin; 'gritty' is one texture that nobody likes in their food! Once you've either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a pot, and cover them with water. Bring them to a boil on the stove, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle - not a violent - boil. Depending on your definition of 'bite-size' the potatoes will take between 8 and 15 minutes to cook. Check them often by fishing a piece out and tasting it. As soon as they're tender enough to bite through easily, drain them. Remember that the potatoes will continue cooking a little bit even after they've been drained, so it's better to err on the side of firm than to end up with a big bowl of moosh. If you're making a hot potato salad to be served immediately, have your dressing ready to mix with the potatoes right away. Otherwise, you should cool the potatoes by spreading them out on a baking sheet in a single layer. Potatoes are at their most absorbent when they're hot, so this is a good time to add some seasonings: salt, pepper, dried herbs, and a sprinkle of your favorite vinegar. When the potatoes are no longer steaming, transfer them to the refrigerator to chill.

Now is the Time to Season
While your potatoes are busy chilling, you can mix the rest of the salad ingredients together. You can make your potato salad as casual or as highbrow as you'd like depending on what you add to it. Some people prefer the simple route, with few additions, while others like as many treats and surprises as they can possibly pack into one bowl and still leave room for the potatoes! Whether you're making creamy or vinegary potato salad, some favorite choices for seasoning the dressing are cider vinegar, lemon juice, pickle juice, horseradish, paprika, hot pepper sauce, dried and fresh herbs, and any variety of prepared mustard from plain yellow to stone-ground, Dijon-style to extra spicy. Dill, chives, and parsley are especially good partners with potato salad, but some other potato-friendly herbs are sage, tarragon, basil, thyme, and rosemary.

Apart from herbs and spices, there are so many other delicious additions you can make to potato salad, it will make your head spin! Just a few of the possibilities to choose from are:

Diced fresh or cured veggies and fruits, like tomatoes, cucumbers, apples, bell peppers of any color, pickles, capers, chiles, peas, celery, red onions, green onions, shallots, olives, fennel, pimentos, and artichoke hearts
Crumbled cheeses including Gorgonzola, blue cheese, smoked cheddar, or feta
Toasted nuts and seeds, especially sunflower seeds, almonds, walnuts, sesame seeds, or pecans
Tidbits of cooked or cured meats like salami, ham, prosciutto, smoked salmon, shrimp, chicken, or bacon
Any other ingredients that make your eyes light up, like hard-cooked eggs or watercress
Once you've chosen all the ingredients that will create your ideal symphony of flavor and texture, mix everything together well, and taste a little of it. Need more salt? Vinegar? Spice? Adjust all the seasonings to the best of your ability before you start tossing the dressing with the potatoes; the less you need to stir those potatoes, the prettier your salad will look. When adjusting the seasoning, though, keep two things in mind: first, the potatoes are, of course, much blander than the dressing, so what tastes too strong when you try a big spoonful of dressing may be just right once it's mixed with the potatoes. Second, if you're making your potato salad several hours, or even a day, in advance, the flavors will intensify and mingle with each other, as well as soak into the potatoes. If you can manage it, we do recommend making potato salad a day ahead to achieve optimum flavor. It may take a little practice before you get the hang of mixing the perfect dressing, but we've never met a potato salad we didn't like, so experiment and have some fun!

More potato salad recipes can be found here(at bottom of article) : http://allrecipes.com/advice/coll/summer/articles/225P1.asp

Hey Yall,
I don't know about you guys, but where I come from, we started our potato salad by boiling the eggs with the potatoes. We used like one egg to every two potatoes, so if you use four pototoes, boil two eggs. The potatoes are done, when you stick them with a fork, and they are tender. Always boil them with the skins on, that way they won't turn black while they are cooling. Take them out of the water to cool, and sit them somewhere "airy to cool, like on the table. the eggs can cool off along with the potatoes. Try not to use potatoes that are mealy, that crumble when you cut them ( if you like soft-chunky salad).we used the following ingredients, if there is one that you don't like, then omit it. celery, onions, relish, or sweet pickle,(chopped fine) salt, pepper, garlic powder,paprika, and 1 tbs. sugar, mayonnaise. Some people use Miracle whip instead of mayonnaise, but I find it too sweet for me. Some add a bit of mustard for extra flavor and color.
Peel and chop up the potatoes and eggs. Add the dry ingedients one at a time, to the eggs and potatoes, and blend them carefully, not to break the potatoes. add the mayonnaise last, until you get the consistiency that you want.
Now you guys have made me hungry for some potato salad :D

I also use a little bit of ranch dressing in my potatoe salad. I put green onions, onions, pickle relish, and eggs with a dab of mustard, a lot of mayo and some ranch dressing. Turns out pretty good.

Ok,I'll add my Mom's potato salad,which is always requested for parties & cookouts!
Amounts of ingredients vary on how much you are making.
Red skin or white potatoes,peeled & cut into bite size cubes
mayo(preferably Hellmann's!)
chopped celery & onion
hard boiled eggs,chopped but save one or two to slice & lay on top of salad
salt & pepper
paprika

Boil potatoes until just fork tender.Drain & IMMEDIATELY mix in mayo,salt & pepper & eggs while potatoes are hot!This is important as it will make it creamy & enhance the flavor.Then mix in celery & onion.You may have to add more mayo as potatoes absorb alot of it.Then you place sliced eggs on top & sprinkle with paprika.Chill until ready to serve.

Usually if my Mom does 5lbs of potatoes,she used 1/2 to 3/4 of a jar of mayo,about 1 cup of chopped onion & celery & 6-8 eggs.
She also makes an awesome,but very easy,macaroni salad if anyone's interested!

One thing I have to add...since I made my tater salad today..I use green onions and Jack Daniels Honey Dijon mustard..Im sure you could use any type of honey dijon..but JD is my fav. I also prefer red taters but I used Idahos this time...mayo, celery, green onions, olives, pickels (i prefer sweet but will use dill sometimes too) eggs and I boil the taters with skin on too..

YUMMMMMM!! The local Albertsons grocery store sells it in their deli and I bought it a few weeks ago to try something new for a BBQ I went to and I am addicted! It is so good! It has a major kick to it!

I was looking online trying to find recipes but none that I found sounded like it.The lady at the deli said it had white pepper (Is there such a thing?) in it but no recipes I have found online have that

I found this on the Reser web site which I think may be the brand it is:

Creole Potato Salad
This salad is a drier potato salad, made from diced russet potatoes, mayonnaise, ball-park mustard, and lots and lots of black pepper for kick.

This salad is spicier than other salads in the Reser line of potato salads

This sounds like it

Creole Potato Salad
by susanna,cooking class recipe by Colleen Stehpan


(watch out this is very spicy but oh so good)



3 lbs red skinned pot

7 large eggs, hard boiled, peeled and chopped

1 bunch scallions chopped

4 stalks celery, chopped

juice of 2 lemons

1/2 cup dill pickles...finely chopped

1 cup good mayo no miracle whip

2 T cream style mustard (hot dog style..plain old yeller)

1 tablespoon Course salt

2 teaspoons black pepper

2 teaspoons cayenne pepper



Cook potatoes whole starting in COLD water and cover.
Check the Potatoes. (run under cold water to stop the cooking process)
When cool enough to handle, cut into medium sized pieces. Add rest of ingredients and mix well. Refrigerate

Your potato salad recipe sounds delicious and is one I will definitely try- thanks Cali!

I was looking online trying to find recipes but none that I found sounded like it.The lady at the deli said it had white pepper (Is there such a thing?) in it but no recipes I have found online have that

Here's some info from the McCormicks spices website on white pepper -
"Description
Black and White Pepper are both obtained from the small dried berry of the vine Piper nigrum. For White Pepper, the berry is picked when fully ripe. The outer layer of shunken skin is removed, leaving the dried, grayish-white kernel. It has a milder, more delicate flavor than Black Pepper.
Uses
White Pepper is used whole in pickling spices and marinades. Ground White Pepper is used in light colored foods such as sauces and soups. It is especially popular in European cuisine."

I used to use white pepper when my kids were younger. They were picky eaters and refused to eat something if they saw pepper in it. I used the white pepper and they ate and never complained.

Sounds good to me!!

This recipe sounds good!

I make the best "regular" potato salad on the East Coast, so they tell me . . . . LOL (but then again, what do "they" know?)

What exactly are scallions? I've seen them, never used them.

Yum, this recipe sounds like my mom's, making me so hungry.

What exactly are scallions? I've seen them, never used them.
Scallions are also called "green onions". I grow them in my garden. They are the thin green onions, they have a small bulb at the bottom. I use the top green part and the bulb when I cook with them. You've probably eaten them in salads and didn't know it. They're immature onions, milder in flavor. Hope that helps!

I make two types of potato salad. Both i ccok cubed russet potatoes till soft copped hard boiled eggs. Then in the first i put chopped white onion sweet pickle relish and miracle whip it has a very different taste than any potato salad I have ever had but my mother makes it this way and neither one of us has ever had any left at the end of a meal or gathering. Tho other way I make it is with Mayonaise, chopped red radishes black olives dill pickles green onions and salt and pepper.

Now that the really hot weather has arrived (in this part of the world anyway)we need to think about salads. Please share your favorite salads and coleslaw recipes here.

Red, White and Blue Slaw Salad

INGREDIENTS:
12 slices bacon
6 cups shredded cabbage
1 cup cole slaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved


DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with sliced cherry tomatoes and blue cheese. Refrigerate and serve chilled.

Serves 6

Seafood Pasta Salad



INGREDIENTS:
3/4 (8 ounce) package tri-color pasta
1-1/2 stalks celery
1/2 pound imitation crabmeat
1/2 cup frozen green peas
1/2 cup mayonnaise
2-1/4 teaspoons white sugar
1 tablespoon white vinegar
1 tablespoon and 1-1/2 teaspoons milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper


DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

serves 4

I have a BBQ to go to tomorrow. I was wondering if these ingredients would be enough for a good mac salad??

**ahem**

elbow pasta
Mircle whip
onion
dill pickles
spices

Now, it is simple, but then sometimes the simple is the best. Mom usually puts Velveeta cheese in her mac salad, I love velveeta cheese. Would regular cheddar cheese work?

Who else puts peas in their mac salad??? I don't have any, but I was just wondering!!

JJT

Your ingredients sound wonderful. I have used peas before. I love salads so I usually just use what I have on-hand. Regular cheese would work. I make some the other day and used chicken breast, Miracle Whip, onion, green pepper, cheddar cheese and a little mayonnaise and it was very good also. Enjoy your BBQ!

Here's my Mom's way to make it & it's simple!

1 lb elbow macaroni,cooked & drained
1/2 cup chopped onion
1/ cup chopped green bell pepper
1/ cup grated carrot
Miracle Whip,enough to suit how creamy you want it
salt & pepper,to taste

While macaroni is still hot mix in Miracle Whip,salt & pepper.Add onion,pepper,& carrot,mix well.You may have to add more Miracle Whip after it cools down as macaroni soaks up some of it,if so,put back in fridge so flavors can combine.Garnish with green bell pepper rings.Chill well before serving.

Hope you like it if you try it!i know my Mom gets lots of requests for it & it was my Dad's favorite summertime salad!Take Care,B

JJT, That is exactly how I make mine! Same ingredients, Except the onions. And I use egg too.

I make mine like my grandma and my mom before me.

Elbow macaroni
Dill pickles, chopped
black olives, chopped and some sliced for top decoration
boiled eggs chopped and some sliced for top decoration
onions chopped
Tsp red wine vinegar
tsp of pickle juice
Garlic poweder
Salt & Pepper to taste
REAL Mayonaise
1/2 tsp mustard
Personally, I like some chopped celery in mine too. I just like to have a little crunch in it! lol
Add the sliced egg and sliced olives to the top for deco and sprinkle lightly with paprika for color.
But this has been a family favorite for generations, starting with my great grandmother I believe.
I also make my potato salad this way. I LOVE potato salad made with REAL mayo.
Personally, I hate Miracle Whip.....

I use :

elbow macaroni
frozen pack of mixed veggies (cooked)
a couple boiled eggs
mayo
onions
salt&pepper to taste

the amounts vary with how much you want to make.

oops i forgot olives :)

I don't use Miracle Whip either. Only Hellman's Mayo. Along with that, if you're interested in variations:
Baby shrimp
Chopped HB eggs
Chopped green olives

Tastes fabulous when they'r'e all together.

I make mine different all the time.... usually I use what ever fresh veggies I have on hand - green peppers, celery, radishes, onion (always), red or yellow pepper, even cucumbers. I use either tuna, ham, pepperoni or cubed chicken for meat - a lot of times I make it without meat.

I use Miracle Whip or Carb Control (its not bad).

I use raddishs, green onions, onions, bell pepper, boiled eggs, mayo, and mac.

I also use different kinds of pasta - like bow ties, rotini, spinach pasta!

1LB. Shells
6 Larger eggs
Green Pepper
2 cans tiny salad shrimp
Miracle Whip

I use the small salad macaroni
Miracle Whip
chopped cucumber
chopped white onion
chopped radishes
salt and pepper
It comes out very light for summer if you serve it very cold.

Red, White and Green Salad


INGREDIENTS

Dressing:
4 scallions (dark green tops only), thinly sliced
1 jalapeño pepper (seeds removed), chopped
1/4 cup loosely packed cilantro leaves
2 Tbsp. fresh lime juice
1/4 tsp. kosher salt
1/2 cup extra-virgin olive oil

Salad:
1 avocado, peeled and cut into bite-size pieces
1 head (about 12 ounces) butter or Boston lettuce
12 cherry tomatoes, cut in half
1/4 cup loosely packed cilantro leaves
3 ounces ricotta salata 4 scallions (white parts only), thinly sliced

To make dressing: In a mini food processor or blender, add scallions, 1 teaspoon jalapeño pepper, cilantro, lime juice and salt; pulse to combine. Continue to process while adding olive oil. Once dressing is well blended, taste and adjust spice/heat level with additional jalapeño, being careful not to add too much at one time.

In a small bowl, mix avocado with about half the dressing and set aside. This will prevent the avocado from browning.

Assemble salad by arranging lettuce leaves in bottom of a large serving bowl. Add tomatoes, then cilantro leaves; crumble ricotta salata over the top and sprinkle with scallions. Place avocado in center; serve remaining dressing on the side.

We use our grill a lot. And I always run out of ideas for sides. I will share what I made tonight, what do you guys have?


2 cucumbers
2 medium tomatoes
5 green onions (scallions), trimmed
a couple squirts of ranch salad dressing
add a touch of garlic powder and cracked black pepper (we dont use salt) but you can! Stir and put in the fridge for 30 minutes or more.


See, I need your ideas!;)

1- tomatoes, mozarella, basil, olive oil, salt and pepper.

2- tomatoes, cucumbers, onions, feta cheese, olive oil, black olives, salt and pepper.

3- Italian smoked ham (Parma ), cantaloupe and pepper.

4- cucumber, saur cream, fines herbes, mint leaves, salt and pepper.

5- avocado, shrimps, mayo.

6- lentils (cold), smoked salmon, olive oil, balsamic vinegar, salt and pepper.

Hope that helps. :)

Phil

I love Salade Nicoise but it's a 'main-dish' salad (not a side) and is good for lunch or supper.

Here's Julia Child's version:
Ingredients:
1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
1/2 to 2/3 cup basic vinaigrette
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley

Instructions:
Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.

Yield: Serves 6

I make a chinese chicken salad however I just toss it all in and mix so can't give ya exact amounts!

Grilled chicken
Shredded lettuce
Shredded cabbage
Sliced water chesnuts
Slivered almonds
Top Ramon noodles (1 pack)
Chow mein noodles (hard kind)
Soy Vie Chinese chicken salad dressing

Also a raspberry/spinache salad (It has been ages since I have made it,hope I can remember it)

Spinache leaves
Pecans (sliced or chopped)
Sliced strawberries
Raspberry vinagrette

There's all kinds of ideas for summer salads here at all.recipes.com (http://allrecipes.com/advice/coll/summer/articles/37P1.asp). Greek salads I think are my favorite although it's fun just to try diff. things and experiment with what you have.
There's also a Salad thread (http://www.prisontalk.com/forums/showthread.php?t=149439)here in the Cooking Forum.

Grilled Vegetable Salad

1 large red onion, sliced into 1/2 inch thick slices
1 green zucchini, cut on the bias into 1/2 inch thick slices
3 large Portobello mushrooms, quartered
1 each red and green pepper, sliced into 1 inch thick slices
Salt and pepper to taste
4 tablespoons olive oil, divided
4 tablespoons apple cider vinegar, divided
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
Parmesan cheese, fresh please



Preheat grill to medium-high.
In a large bowl, toss the vegetables together. Season the vegetables with salt and pepper, 2 tablespoons of olive oil, 2 tablespoons of vinegar and garlic. Toss gently to coat. Place vegetables in a barbecue-grilling basket, or skewer them or just lay them on the grill.
Grill vegetables for 10 to 12 minutes per side until lightly charred and tender.
Remove and place in a large bowl. Toss with remaining 2 tablespoons of oil and 2 tablespoons of apple cider vinegar and season to taste with more salt and pepper. Add fresh parsley and Parmesan cheese shavings and toss.

I made this and it was YUMMY


Grilled Chicken Salad Supreme
Provided by: McCormick® & Company

Prep Time:
10 Minutes
Cook Time:
20 Minutes
Ready In:
1 Hour
Servings:
4 (change)

INGREDIENTS:

* 1/2 cup olive oil
* 1/2 cup white vinegar or white wine vinegar
* 3 tablespoons McCormick® Salad Supreme® Seasoning
* 1 tablespoon McCormick® Oregano Leaves
* 1 tablespoon Dijon mustard
* 1 pound boneless, skinless chicken breasts
* 8 cups torn mixed greens
* 2 cups sliced vegetables (squash, mushrooms, carrots, radishes, cucumber)
* 1 medium tomato, cut into thin wedges

DIRECTIONS:

1. In a small bowl whisk together olive oil, vinegar, Salad Supreme®, oregano and mustard. Pour half of mixture in a large, self-closing plastic bag or glass dish. Add chicken and refrigerate 30 minutes or longer, turning occasionally. Chill remaining mixture.
2. Remove chicken from marinade. (discarding of any remaining marinade) and saute in skillet for 4 to 5 minutes on each side, or until cooked through and juices run clear.
3. Toss together mixed greens, vegetables and tomato wedges. Arrange on 4 serving plates. Thinly slice chicken. Arrange one chicken breast on top of each plate of greens. Whisk refrigerated Salad Supreme® mixture. Drizzle over salads.

this was even better

Tortellini Antipasto Salad

1 pkg. (9 oz. each) Three Cheese Tortellini, cooked, drained and rinsed
1 bottle of Zety Italian Salad Dressing
1 small red onion, finely chopped
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cubed
1 large green pepper, chopped
2 cups cherry tomatoes, halved
1 can (2.25 oz.) sliced pitted ripe olives, drained
1 bag of mixed veggies

(add in Salad Supreme!) thanks to Ronnie for the help with this!

COMBINE all ingredients; cover.
REFRIGERATE several hours or until chilled.

I also have added chicken to it different times....stir fry the strips in some oil, salt and pepper, and then add to salad

Cobb Salad

Ingredients
1/2 cup olive oil or salad oil
1/3 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1 clove garlic, minced
6 cups shredded red Swiss chard or shredded lettuce
3 cups chopped cooked chicken
1-1/2 cups chopped, seeded tomatoes (2 medium)
3/4 cup crumbled blue cheese (3 ounces)
6 slices bacon, crisp-cooked, drained, and crumbled
3 hard-cooked eggs, chopped
1 small head Belgian endive
1 medium avocado, seeded, peeled, and cut into wedges

Directions
1. In a screw-top jar combine olive oil or salad oil, red wine vinegar, lemon juice, Worcestershire sauce, salt, sugar, dry mustard, pepper, and garlic. Cover and shake well.

2. Place the shredded Swiss chard or lettuce into 6 salad bowls. Evenly divide the chicken, tomatoes, blue cheese, bacon, and eggs among the bowls.

3. Separate the Belgian endive into leaves. Place a few endive leaves and avocado wedges in each bowl. Shake dressing again and drizzle over salads.

Makes 6 servings.

Make-Ahead Tip: Prepare dressing; cover and chill up to 24 hours.

Super Salad Pizza

Makes 6 servings
Prep: 25 minutes
Bake: 15 minutes
Broil: 2 minutes

Ingredients
1/2 of a 17.3-ounce package (1 sheet) frozen puff pastry, thawed
3 cups torn mixed greens
1/2 of a 9-ounce package frozen artichoke hearts, thawed, drained, and quartered
6 cherry tomatoes, halved
1 4-ounce container (1/2 cup) semisoft cheese with garlic and herbs or 1/2 cup tub-style cream cheese with chives and onion
2 teaspoons Dijon-style mustard
1 to 2 teaspoons milk
2 cups shredded mozzarella cheese (8 ounces)
1/2 of a medium medium avocado, peeled and sliced

Directions
1. On a lightly floured surface roll pastry into a 12-inch square; cut into a 12-inch circle. Place pastry on a 12-inch pizza pan or large baking sheet. Use a fork to generously prick pastry. Bake in a 375 degree F oven for 15 to 18 minutes or until golden (pastry will shrink). Cool.

2. Meanwhile, in a large mixing bowl combine the greens, artichoke hearts, and tomatoes.

3. For dressing, in a small bowl stir together the semisoft or cream cheese, mustard, and enough milk to make of drizzling consistency. Drizzle half of the dressing over the greens mixture, tossing to coat.

4. Preheat the broiler. Sprinkle 1-1/2 cups of the mozzarella cheese evenly over the crust. Broil 3 inches from the heat for 1 to 1-1/2 minutes or until the cheese melts. Spoon greens mixture evenly over melted cheese. Sprinkle with remaining mozzarella cheese. Broil 3 inches from the heat for 1 to 2 minutes more or until cheese melts. Arrange avocado slices on top. Cut into wedges. Serve at once with remaining dressing.

Makes 6 servings.

Three Pepper Salad

1 red sweet pepper, cored and seeded
1 yellow sweet pepper, cored and seeded
1 orange sweet pepper, cored and seeded
1 Vidalia onion
1/2 bunch chopped fresh parsley
1/2 bunch torn fresh basil leaves
Salt, pepper, MrsDash to taste
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/2 cup crumbled feta cheese

Slice sweet peppers into matchstick-size pieces and place in a large bowl. Slice onion into matchstick-size pieces and add to the bowl. Add parsley and basil. Season with salt/pepper/MrsDash. Add rice vinegar and sesame oil, stirring to mix well.

Cover and refrigerate approximately 1 hour before serving. To serve, toss salad again and sprinkle with crumbled feta cheese.

Patatosalata Recipe courtesy Cat Cora
Melting Pot
Food Network (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18413,00.html)


Prep Time: 45 minutes
Cook Time: 20 minutes
Yield: 4 to 6 servings

2 pounds red Bliss potatoes, boiled and quartered
1 medium red onion, halved and sliced into half moons
2 scallions, thinly chopped
24 Kalamata olives, pitted and halved
1 tablespoon finely chopped dill
1 tablespoon finely chopped fresh oregano
2 ounces olive oil
1/2 ounce red wine vinegar
1 lemon, juiced
Kosher salt
Freshly ground black pepper

In a medium salad bowl, combine the potatoes, onions, scallions, olives, dill, and oregano.
In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.

Pour over the salad and mix well. Refrigerate until ready to serve.

This is a simple potato salad that sounds good (diff. from the recipe I usually use with mayonnaise):
Old-Fashioned Potato Salad Recipe
Refrigerate this potato salad recipe overnight for best flavor.
INGREDIENTS:
3 large potatoes, peeled
1 large Bermuda onion, sliced thin
1/4 cup olive oil
3 tablespoons vinegar
1 clove garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sugar
3 sprigs parsley, minced

PREPARATION:
Boil potatoes until soft, remove from water, and let cool completely. Slice potatoes into 1/4-inch slices. On a large serving platter, alternate sliced potatoes with sliced onion. In a small bowl, whisk together oil, vinegar, garlic, minced parsley, sugar, salt, and black pepper.

Pour mixture over potatoes and onions then toss lightly. Season to taste with additional salt and pepper; refrigerate. For best flavor, refrigerate overnight.
6 to 8 servings.

Lots of other recipes for all kinds of different salads and dressings can be found here :southernfood (http://southernfood.about.com/library/recipes/blpage12.htm).

This is a simple potato salad that sounds good (diff. from the recipe I usually use with mayonnaise):
Old-Fashioned Potato Salad Recipe
Refrigerate this potato salad recipe overnight for best flavor.
INGREDIENTS:
3 large potatoes, peeled
1 large Bermuda onion, sliced thin
1/4 cup olive oil
3 tablespoons vinegar
1 clove garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sugar
3 sprigs parsley, minced

PREPARATION:
Boil potatoes until soft, remove from water, and let cool completely. Slice potatoes into 1/4-inch slices. On a large serving platter, alternate sliced potatoes with sliced onion. In a small bowl, whisk together oil, vinegar, garlic, minced parsley, sugar, salt, and black pepper.

Pour mixture over potatoes and onions then toss lightly. Season to taste with additional salt and pepper; refrigerate. For best flavor, refrigerate overnight.
6 to 8 servings.

Lots of other recipes for all kinds of different salads and dressings can be found here :southernfood (http://southernfood.about.com/library/recipes/blpage12.htm).

As I've gotten older I've really tired of mayonnaise on anything. A friend of mine from Czech made a potato salad real similar to this and I absolutely loved it.

Anyone have a Pasta Salad, no Meat?

Anyone have a Pasta Salad, no Meat?
There's some in this thread:Salads (http://www.prisontalk.com/forums/showthread.php?t=149439)

anyone have a good pasta salad recipe?

But as with all things.... personal taste rules the cook!! I like all potatoes used in salad. My mother would rather skip a red potato salad.

JJT
I make German potato salad using this simple recipe (http://www.prisonunlocked.com/post/mess-hall/) for honey mustard dressing, then add some chopped scallions.

My aunt makes excellent garden salad with fresh green peas. She stands over a bowl and shells peas! Too much work for me; the frozen work as well.

Once in a while I get into a mood and make homemade cole slaw. I take out the salad shooter and grind up the carrots and cabbage. It's a lot of trouble for a bowl of salad so it doesn't happen often. A tip for making really good cole slaw is to squeeze in half a lemon and a tablespoon of sugar.

I have an award winning couscous salad recipe that won a big sweepstakes. If there's a request I'll post it here. It's a very versatile and inexpensive food that many people don't use. :thumbsup: