Fresh Green Bean and Tomato Salad

 1/2 medium onion, chopped

1 1/2 lb green beans

2 Tbsp olive oil

1 1/2 tsp salt

1 tsp pepper

2 cloves garlic, sliced

1 1/2 lb tomatoes, chopped into 1 inch pieces (3-5)

1 1/2 Tbsp balsamic vinegar

1/2 cup loosely packed basil

2 springs oregano (leaves only)

2 tsp sea salt

2 oz feta cheese, crumbled

Place the beans and onion in a 12 to 14 inch skillet.  Add 1/2 cup water, cover, and bring to a simmer, with a lid on.  Continue to simmer until the beans are crisp-tender, 5-7 minutes.

Drain off any remaining water and add olive oil, salt, and pepper.  Saute tossing frequently until the beans begin to brown, 4-6 minutes.  Add garlic and cook for 1 minute until fragrant.

Add tomatoes and balsamic vinegar.  Toss and saute for 2 minutes.

Remove from the heat and pour the salad and any sauce on a large platter.  Allow to cool to room temperature and serve or chill for up to 2 day.  Before serving top with fresh basil, oregano, and feta cheese.

 

Recipe: Wise Guide

German Tomato Salad

 8 fresh tomatoes

4 Tbsp olive oil

3 Tbsp balsamic vinegar

1/2 cu diced onions or shallots

2 Tbsp chopped fresh parsley

1 Tbsp chopped fresh oregano or basil (optional)

1 1/2 tsp salt

1 tsp ground pepper

2 tsp sugar

 

Wash the tomatoes and take the core out.  Cut each tomato first into half adn then into thin slices.  Place the tomatoes in a salad bowl.  Chop the herbs with a food mill or a knife.  Peel the onion adn chop or dice.

In a separate bowl, mix the oil, vinegar, salt, pepper, and sugar using a whisk.  Add the prepared herbs and onions to the liquid mix and stir.  Pour the dressing over the tomatoes and toss.

Recipe: the oma way

German Cucumber Salad (Kurkensalat)

 1 large or 2 small cucumbers

6 Tbsp whipping cream

3 Tbsp sunflower oil or vegetable oil

1 1/2 Tbsp white wine vinegar

2 Tbsp sugar

2 Tbsp chopped dill

4 Tbsp chives

splash of lemon juice

1 tsp salt

1/2 tsp black pepper

Peel the cucumber. Use a mandolin slicer and cut the cucumber into fine, thin slices.  Place slices in a colander to drain our any water for a few minutes.  

In a separate bowl, combine the oil, vinegar, whipping cream, lemon juice, salt, pepper, and sugar.  Mix thoroughly.  Cut your washed dill and chives.  Add the herbs to the dressing and mix again.  Pour the dressing over the cucumbers and mix.

Serves 4

Recipe:  the oma way

Avocado and Tuna Salad

 2 cans tuna, drained

 1 avocado, diced

1 cucumber, chopped into half moons 

1/2 red onion, sliced

2 Tbsp cilantro, chopped

10-12 cherry tomatoes, halved

 

Dressing:

1/3 cup lemon juice

1/4 cup olive oil

1 tsp salt

1 tsp pepper

In a large bowl add drained tuna, avocado, onion, cucumber, cherry tomatoes and cilantro.  Mix together well. Pour dressing over salad and combine. Serve.

Greek Chickpea Salad

 For the Salad:

1 red bell pepper, chopped

1 orange or yellow bell pepper, chopped

1 small  red onion, finely diced

4 garden cucumbers, diced

2 cups cherry tomatoes, halved

1 bunch of flat-leaf parsley, chopped

1 (15 oz) can chickpeas, rinsed and drained

For the Dressing:

3 Tbsp extra-virgin olive oil

3 Tbsp red wine vinegar, or apple cider vinegar

3 cloves fresh garlic, minced

2 tsp dried oregano

1/2 tsp sea salt, or to taste

1/2 tsp black pepper, or to taste

In a large bowl combine salad ingredients. Stir in dressing.  Serves 6

Brussels Sprouts and Quinoa Salad

 3 Tbsp olive oil, divided

3 shallots, minced

3 garlic cloves, minced

2 cups plus 2 Tbsp water, divided

1 cup quinoa, rinsed

1 cup fresh Brussels sprouts

1/2 cup dried cranberries

1/2 chopped walnuts, toasted

2 tbsp chopped fresh parsley

1/4 cup lemon juice

1/2 tsp salt

1/8 tsp pepper

1.  In a small sauce pan, heat 1 Tbsp olive oil over medium heat.  Add shallots; cook and stir 3 minutes.  Add garlic; cook 1 minute longer  Remove.

2.  In same saucepan, bring 2 cups water to a boil.  Add quinoa.  Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.  Remove from heat; fluff with a fork.  Cool.

3.  Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes, Drain. When cool enough to handle, remove leaves from sprouts.  Discard cores. 

4.  Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley.  Whisk together lemon juice, sat, pepper and remaining olive oil.  Stir in shallots and garlic. Toss with quinoa mixture.  Refrigerate, covered, 20 minutes.

Serves 6

Chickpea Mint Tabbouleh

 1 cup bulgur

2 cups water

1 cup fresh or frozen peas (about 5 oz), thawed

1 can (15 oz) chickpeas or garbanzo beans, rinsed and drained

1/2 cup minced fresh parsley

1/4 cup minced fresh mint

1/4 cup olive oil

2 Tbsp julienned soft sundried tomatoes, (not packed in oil)

2 Tbsp lemon juice 

1/2 tsp salt

1/4 tsp pepper

1.  In a large sauce pan, combine bulgur and water; bring to a boil.  Reduce heat; simmer, covered for10 minutes.  Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes.

2.  Transfer to a large bowl. Stir in remaining ingredients. Serve warm or refrigerate and serve cold.

 

Crab Salad

 1 lb flake style imitation crab meat

1 lb cooked shrimp

6 hard boiled eggs

3-4 green onions

2 Tbsp chopped dill

3/4 cup petite peas, frozen

1/2 cup petite white corn frozen

1/2 cup sour cream

3/4 cup mayonnaise

salt and pepper, to taste

1.  Chop the crab and the shrimp.

2.  Chop the hard boiled eggs, 3 green onions, and 2 Tbsp for fresh dill. 

3.  In a large bowl add the crab, shrimp, eggs, green onions, dill, corn, and peas.

4.  In a separate smaller bowl, combine the dressing, 1/2 cup sour cream and 3/4 cup mayonnaise using a whisk. 

5.  Add the dressing to the bowl of vegetables and seafood and season with salt and pepper to taste.  Stir just to combine and serve chilled.

Recipe:  simply home cooked

Cucumber Salad

 1 cucumber, peeled, chopped into slices

1/2 Vidella onion, cut into rings,(punch out)

1 large tomato, cut into wedges, can peel the skin

1 tsp salt

1 tsp pepper

1/4 cup sugar

1 cup water

1/2 cup white vinegar

1/4 cup olive oil

dill

 

In  large bowl, add cucumber, onion and tomatoes.  Add seasonings. Mix together.  Sprinkle dried dill on top.  Refrigerate and Serve.

Recipe:  Mama Sue

Hummus Chicken Salad

 1 cup cooked chicken, shredded or cubed

1/2 cup hummus 

wrap, crackers, or bread

Combine shredded chicken and hummus in a large bowl and serve in a wrap, on crackers, on sandwich bread, on a salad or even use as a dip.

Polish Potato Salad

5-6 Medium size red potatoes

1 medium white onion, finely grated

2/3 cup cold water

1/2 cup white vinegar

1/2 tsp salt

1 tsp sugar

1 cup mayo

 

Cook potatoes in skins and fork tender, peel and slice. Place sliced potatoes in a large bowl.

  In another large bowl combine the onion, water, vinegar, salt and sugar. Mix well and pour over top of the potatoes.Slough it around, don't stir.  To combine better pour back and forth from bowl to bowl. Let sit.

In another bowl add mayo and stir so its smooth. Add potatoes to the mayo bowl. Pass it back and forth from the bowls to mix. Put in the refrigerator for 2 hours. Serve

Recipe:  Martha Stewart

Macaroni Salad

 1/2 lb (8 oz) elbow pasta

3 hard boiled eggs

1/3 cup sweet pickle relish

1/2 cup mayo

1 Tbsp lemon juice

1 Tbsp sugar

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp pepper

1 large carrots, diced fine

bell peppers (optional)

Cook past and eggs together.  Put eggs in cold salted water, add pasta when it boils.  Simmer for 10 minutes.  Rinse pasta under cold water and let it cool. 

In a large bowl add all ingredients, the pasta last.  Mix well and cool in the refrigerator.

* double the recipe for a large crowd.

Recipe:  hillbilly kitchen

Potato Salad

 Russet medium potatoes, peeled and cubed

4 eggs, hard boiled

1 bunch green onions, chopped

2 stalks celery, chopped

1/4 cup fresh dill

pickle juice

2 sweet pickle, chopped

mayo

sour cream

salt and pepper 

In a large salted pot of cold water add potato cubes and eggs.Boil the water and simmer for 10 minutes. Set aside to cool.   Mix ingredients in a large bowl, celery, green onion, fresh dill, pickle juice, sweet pickle, mayo ,sour cream , mustard, salt and pepper. Add the potatoes and eggs. Mash a little bit of the potatoes and keep some in cubes. Top with paprika. Put in refrigerator for 2 hours. 

Recipe:  Nicole's Allrecipe

Deli Potato Salad

 3 lbs russet potatoes, peeled and cut in cubes

2 eggs, hard boiled

2 celery stalks, small chopped

1/2 yellow onion, small chopped

1 1/2 cups mayo

1/4 cu sugar

1 1/2 tsp salt

2 tsp white vinegar

2 Tbsp sweet pickle relish

2 tsp yellow mustard

2 Tbsp instant mashed potato flakes

green onions

paprika

In a large salted pot of boiling water cook potatoes and eggs together.  Simmer for 10 minutes after water boiled.  Cool potatoes and eggs.  In a large bowl add mayo, eggs, sugar, salt, white vinegar, sweet pickle relish, yellow mustard, yellow onion and celery. Add the potatoes and fold them in.  Add potato flakes and top with green onions and paprika.  Refrigerate for 4-6 hours.  Serve.

Southern Potato Salad

 6-8 cooked potatoes

4 hard boiled eggs

pickle juice or sweet pickle relish

1/4 cup mustard

1/2 cup mayo

1 Tbsp onion powder

1/2 tsp black pepper

1 tsp salt

1 Tbsp sugar

In a large salted pot of boiling water cook the potatoes (with skins and whole) and eggs together.  Simmer for 20 minutes.  In a large bowl, put in peeled and cut potatoes, smashed hard boiled eggs, pickle juice, mustard, mayo, onion powder, black pepper, salt and sugar.  Mix until well blended.  Serve.

Recipe:  Hillbilly Kitchen

Heirloom Tomato Salad with Pearl Couscous

 2 cups vegetable stock

1 Tbsp extra-virgin olive oil

1 cup pearl (Israeli) couscous

1/2 cup packed fresh basil leaves

1/4 cu flat-leaf parsley leaves

1 clove garlic, crushed

1 Tbsp chopped fresh oregano

1 Tbsp chopped fresh thyme

1/2 cup pitted green olives (optional)

4 heirloom tomatoes, quartered

15 cherry tomatoes, quartered

1 cucumber, cubed

1/2 small red onion, thinly sliced

1 cup crumbled feta cheese

1/4 cup white balsamic vinegar

1/2 cup extra-virgin olive oil

1 lemon, juiced

1.  Bring the vegetable stock to a simmer in a saucepan over medium heat.  Heat1 Tbsp olive oil in a skillet over medium heat.  Stirring the couscous and cook and stir until golden brown, about 10 minutes.  Stir the toasted couscous into the hot vegetable stock and return to a simmer.  Cover and cook until the stock has been absorbed into the couscous, about 15 minutes.  Scrape into a mixing bowl, fluff with a fork, and allow to cool to room temperature.

2.  Place the basil, parsley, garlic, oregano, thyme, and olives into a food processor; pulse until the herbs are coarsely chopped.  Stir the herb mixture into the couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red onion, and feta cheese.  Drizzle with the vinegar, 1/2 cup olive oil, and lemon juice.  Stir until evenly combined.  Serve.

Serves:10

Crab and Shrimp Salad

 1 lb imitation crab meat, chopped

1 lb cooked shrimp, peeled, deveined and tails removed, chopped

6 hard boiled eggs, chopped

3/4 cup peas

3/4 cup corn

3-4 green onions, chopped small

2 Tbsp dill, diced

 

Dressing:

1/2 cup sour cream

3/4 cup mayo

1/4 tsp salt

1/4 tsp pepper

Mix with a whisk and set aside

In a large bowl add shrimp, crab meat, eggs, peas, corn, green onions and dill.  Pour over the dressing and stir all together.  Serve chilled.

Recipe:  simply home cooked

Crab Salad

 1 lb finely, minced imitation crab meat

red onion or green onion, finely diced

1 tsp lemon juice

Old Bay seasoning, to taste

3 Tbsp mayo

salt and pepper

bell pepper, finely diced (optional)

celery, finely diced (optional)

Combine in a large bowl and Chill.  Serve.

Grape Salad

 1 lb red grapes

1 lb green grapes

8 oz cream cheese, softened

8 oz sour cream

1 cup powdered sugar

1/2 cup brown sugar

1/2 cup chopped pecans

Use an electric mixer to mix cream cheeses, sour cream and powdered sugar.  Add half of grapes into a large bowl.  Add mixture on top and stir. Add the brown sugar and pecan and the rest of the grapes. Refrigerate. 

Recipe:  Mama Sue

Watermelon Salad

 8 cups watermelon, cut into 1 inch cubes

2 cups blueberries

1/2 cup feta cheese

fresh basil (2-3 leaves, rough chopped)

fresh mint (2-3 leaves, rough chopped)

Dressing:

2Tbsp raw honey

2 Tbsp olive oil

juice from 1 lime

1/2 tsp salt

Combine watermelon, blueberries and crumbled feta cheese in a large bowl.  Add dressing on top. Mix. Sprinkle herbs on top. Serve immediately.

Recipe:  the farm stand