Watermelon Feta Mint Salad

 Ingredients

• 8 pound whole seedless watermelon, cubed, drained, and chilled (about 12 cups)
• 1 cup fresh mint leaves, chopped
• 1 1/2 cups feta cheese, crumbled
• 1/4 cup olive oil
• 3 whole limes, juiced
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper

Method

1. Prepare just before serving.
2. Put watermelon, mint, and feta in a large salad bowl.
3. Whisk together oil, lime juice, salt, and pepper.
4. Pour dressing over the salad.
5. Gently toss and serve.

Source

https://toriavey.com/toris-kitchen/watermelon-feta-salad-with-mint/

Cashew Crunch Salad

Ingredients

• 1/2 head green cabbage, finely shredded
• 1/2 head purple cabbage, finely shredded
• 2 cups carrots, shredded
• 1 cup fresh cilantro, chopped
• 1/2 cup green onion, sliced
• 2 cups cooked edamame
• 1 cup roasted cashews, chopped
• 2 cups crunchy chow mein noodles
• crispy baked tofu

Dressing

• 1/4 cup olive oil
• 3 tablespoons white vinegar
• 2 tablespoons sesame oil
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon garlic powder

Method

1. Shake together dressing ingredients.
2. Toss dressing together with salad ingredients.

Source

https://pinchofyum.com/cashew-crunch-salad-with-sesame-dressing

Greek Salad

Ingredients

• 2 cups grape or cherry tomatoes, halved
• 2 cups cucumber, chopped to same size as tomatoes
• 1/2 red onion, thinly sliced and soaked in ice water for 10 minutes
• 3/4 cup crumbled feta

Dressing

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• salt
• black pepper

Method

1. Put vegetables and feta in a salad bowl.
2. Mix together dressing.
3. Pour dressing over salad and toss.

Source

Adapted from delish.com/cooking/recipe-ideas/recipes/a54226/best-greek-salad-recipe/

Steak Salad with Mango

Ingredients

• 3/4 pound sirloin steak
• salt
• pepper
• 1 head romaine lettuce
• 1 mango, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/2 cup fresh basil leaves, sliced
• 2 scallions, thinly sliced
• 1 teaspoon toasted sesame seeds

Dressing

• 1 teaspoon grated lime zest
• 3 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon pickled ginger, chopped
• 2 teaspoons soy sauce
• 3 tablespoons canola oil

Method

1. Season steak with salt and pepper and cook in a large cast iron skillet over high heat until medium rare (about 5 minutes a side).
2. Whisk together dressing ingredients.
3. Toss together prepared fruit and vegetables in a large bowl.
4. Toss dressing into salad until lettuce is evenly coated.
5. Cut steak into thin strips, then fold into salad.
6. Sprinkle with sesame seeds.

Source

realsimple.com/food-recipes/browse-all-recipes/asian-steak-salad-with-mango

Mandarin Orange Salad

Ingredients

• 1 head romaine or green leaf lettuce
• 1/4 cup toasted almond slices
• 1 cup celery, chopped
• 2 green onions, chopped
• 1 tablespoon fresh parsley, chopped
• 1 (10 ounce) can mandarin orange segments, drained

Dressing

• 1/4 cup vegetable oil
• 2 tablespoons white vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• dash hot sauce

Method

1. Toss lettuce, celery, green onion, and parsley.
2. Just before serving, mix dressing and toss in salad.
3. Top with almonds and orange segments.

Source

Barkley family recipe.

Perfect Potato Salad

Ingredients

• 3 medium potatoes
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 1/2 cup celery, diced
• 1/3 cup onion, finely diced
• 1/4 cup sweet pickle, diced
• 1 teaspoon salt
• 1 teaspoon celery seed
• 3/4 cup mayonnaise
• 2 hard boiled eggs, shelled and sliced

Method

1. Cook and slice potatoes.
2. Sprinkle potatoes with sugar and vinegar.
3. Mix in celery, onion, pickle, salt, and celery seed.
4. Add mayonnaise.
5. Fold in eggs.
6. Chill and serve.

Source

Barkley family recipe.

Coleslaw

Ingredients

• 1/4 cup apple cider vinegar
• 1 tablespoon dry mustard
• 1 tablespoon honey
• 1/4 cup olive oil
• 1/2 head green cabbage thinly sliced
• 1/4 head red cabbage thinly sliced
• 2 carrots thinly shredded
• 3 green onions thinly sliced
• 1 1/2 teaspoons celery seed
• salt to taste
• pepper to taste

Method

1. Mix together vinegar, mustard, honey, and oil.
2. In a separate bowl, mix together vegetables and celery seed.
3. Pour dressing on the salad and mix together.
4. Season with salt and pepper.
5. Chill before serving.

Source

http://www.billyparisi.com/vinegar-based-coleslaw/

Vinaigrette

Ingredients

• 6 tablespoons olive oil
• 1 1/2 tablespoons wine vinegar
• 1/2 tablespoon lemon juice
• 1/8 teaspoon salt
• 1/4 teaspoon dry mustard
• pinch pepper
• 2 tablespoons green herbs (basil, chives, parsely) minced

Method

1. Place all ingredients in a screw top jar and shake vigorously for 30 seconds.

Source

Mastering the Art of French Cooking https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780

Cranberry Whipped Cream Salad

Ingredients

• 1 (8 ounce) can crushed pinapple
• 1 (3 ounce) package raspberry gelatin
• 1 (16 ounce) can whole cranberry sauce
• 1 teaspoon orange zest
• 1 (11 ounce) can mandarin orange sections, drained
• 1 cup whipping cream

Method

1. Drain pineapple, reserve syrup.
2. Add boiling water to the reserved syrup to make it 1 cup.
3. Dissolve gelatin in hot liquid.
4. Stir in cranberry sauce and orange zest.
5. Chill until partially set (consistency of unbeaten egg white).
6. Fold in orange sections and pineapple.
7. Whip cream until soft peaks form.
8. Fold whipped cream into fruit mixture.
9. Pour into 6 cup mold, chill until set.
10. Unmold and serve.

Source

Treasury of Christmas Crafts & Foods (out of print).

Cheddar Pasta Salad

Ingredients

• 3 cups medium shell pasta
• 2 cups cubed old cheddar cheese
• 1 cup celery chopped
• 1/2 cup green pepper chopped
• 1/4 cup onion chopped
• 1 cup sour cream
• 1 cup mayonnaise
• 1/4 cup milk
• 1/4 cup sweet pickle relish
• 4 teaspoons white vinegar
• 1 1/2 teaspoons prepared mustard
• 3/4 teaspoon salt

Method

1. Cook, drain, and cool pasta.
2. In a large bowl, toss pasta with cheese, celery, green pepper, and onion.
3. In a separate bowl, mix together remaining ingredients.
4. Toss the pasta with the sauce.
5. Cover and chill for several hours in the fridge before serving.

Source

Complete Step-by-Step Cook Book (out of print).

Potato Salad

Ingredients

• 3 medium potatoes cooked and peeled
• 1 teaspoon white sugar
• 1 teaspoon white vinegar
• 1/2 cup celery diced
• 1/3 cup onion finely chopped
• 1/4 cup sweet onion chopped
• 1 teaspoon salt
• 1 teaspoon celery seed
• 3/4 cup mayonnaise
• 2 hard cooked eggs sliced

Method

1. Cut cooked and peeled potatoes into 1/4 inch cubes and put in large bowl.
2. Sprinkle sugar and vinegar over potatoes.
3. Add celery, onion, pickle, salt, and celery seed to mixture and stir to combine.
4. Add mayonnaise and fold to combine.
5. Add sliced eggs and gently fold to mix in.
6. Cover and chill thoroughly in the fridge.

Source

Complete Step-by-Step Cook Book (out of print).