Potato Salad with Steak Seasoning

Posted by kdipaolo at recipegoldmine.com 6/12/01 8:32:04 pm

2 pounds russet potatoes (about 6 medium)
1 1/4 cups mayonnaise
1 tablespoon prepared yellow mustard
1 tablespoon spicy steak seasoning
1 cup celery, thinly sliced
1/4 cup onion, finely chopped
4 eggs, hard boiled, peeled and coarsely chopped

Peel and quarter potatoes. Place potatoes in a large saucepan; add water to cover and bring to a boil. Simmer, uncovered, 12-15 minutes, or until potatoes are just tender. Drain, cool, and cut potatoes into 1/2 inch cubes.

Combine mayonnaise, mustard, spicy steak seasoning, celery, onions and eggs in a large bowl. Add potatoes to mayonnaise mixture; stir to coat. Cover and chill for 6 to 24 hours.

Salad with Raspberry Dressing

Posted by artsycook at recipegoldmine.com

This salad is extremely addictive even though it sounds weird. The raspberry and artichoke has a sweet/sour kinda thing going on. We make the dressing all the time for "regular" salads.

1/3 cup salad oil
2 tablespoons raspberry vinegar
3 tablespoons granulated sugar
1 tablespoon sour cream
1 1/2 teaspoons Dijon mustard
1/2 cup fresh raspberries (or 1 package frozen, without syrup)
1 cup torn Romaine lettuce
1 cup torn green leaf lettuce
1 cup head lettuce
1 cup Bibb lettuce
1 (8 1/2 ounce) can baby artichokes, drained
1/2 cup walnuts, toasted

In a small bowl, combine oil, vinegar, sugar, sour cream, and Dijon mustard. Whisk until blended. Fold in raspberries, cover, and refrigerate 1 hour.

Cut the artichokes in bite size pieces and toss with the lettuce. Arrange the salad on serving plates and sprinkle with the walnuts. Drizzle the dressing over the salad and serve.

Toasted Goat Cheese Salad with Raspberries

Posted by Chyrel at recipegoldmine.com 10/9/2001 9:27 am

Makes 8 servings.

Goat cheese
1 cup plain breadcrumbs
1 tablespoon dried Italian herb blend
1 tablespoon cracked black pepper
1 teaspoon salt
1 (12 ounce) log goat cheese
2 eggs, slightly beaten
2 ounces butter or margarine
1 teaspoon minced garlic

Dressing
1 tablespoon minced, fresh garlic
1 teaspoon salt
1 teaspoon cracked pepper
1 tablespoon Italian herb blend
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil

Salad
12 to 16 ounces fresh organic baby greens, rinsed and spun dry
1 pint fresh raspberries, rinsed and dried

To make the goat cheese: Mix together breadcrumbs, herbs, pepper and salt in a shallow dish. Using unflavored dental floss held taut between your index fingers, slice the goat cheese into eight, approximately one-inch-thick slices.

In a small, shallow bowl, slightly beat the eggs. Dip the slices into the egg and then the breadcrumbs. Allow to rest on a sheet of wax paper.

Heat the butter in a large, nonstick saut? pan over medium-high heat and add the garlic. Arrange goat cheese patties in the pan and fry for about 5 minutes or until lightly browned. Carefully turn the patties and brown the other side; remove pan from heat.

To make the dressing: Mix together all the dressing ingredients. Whisk in the oil, adding it in a slow stream to the dressing ingredients; continue to whisk until slightly thickened.

Toss the greens with the dressing and divide among eight salad plates. Top with a slice of the goat cheese and garnish with fresh raspberries. Serve immediately.

Vinegar Boiled Slaw

Shared with recipegoldmine.com by Jeannie

I have loved this recipe of my Mom’s for 25 plus years.

2 teaspoons butter
2 eggs
3 tablespoons granulated sugar
1 teaspoon salt
1/8 teaspoon pepper ( hah – I love it so I add more)
1 teaspoon dry mustard
1/2 cup vinegar
1/4 to 1/2 cup milk
1 diced green pepper

Beat eggs lightly with sugar.  Add mustard, salt and pepper. Mix lightly. Add vinegar and butter. Cook in a small saucepan over low heat stirring constantly. When it becomes a soft custard, remove from heat. Cool.

Add milk and chopped green pepper. Chill until ready to use. Thinly slice green cabbage. Pour dressing over and chill until ready to serve.

Calico Salad

1 (16 ounce) can green beans
1 (16 ounce) can kidney beans
1 (16 ounce) can garbanzo beans
1/2 cup diced green bell pepper (optional)
1/3 cup chopped onion

Drain all the beans. Mix all ingredients together.

Dressing
1 cup granulated sugar blended with 1 1/3 cups vinegar
2/3 cup oil
2 teaspoons salt
1 teaspoon pepper

Place beans in a container which has a tight cover. Add diced pepper and onion. Pour dressing over all, and refrigerate several hours or overnight or for several days before serving. This salad keeps well in the refrigerator for at least a week.

Zucchini Matchstick Salad

Yields about 6 servings

3 small zucchini
2 Red Delicious apples
1/2 cup raisins
1/2 cup chopped toasted walnuts

Dressing
1/2 cup vanilla yogurt
Grated rind of 1/2 orange
1/2 teaspoon granulated sugar
1/4 teaspoon cayenne pepper

Cut the zucchini into matchstick-size strips with a knife or mandolin. Core the apples and dice into 1/2-inch pieces. Place all ingredients in a medium-size bowl and mix well. Let rest 1 or 2 hours before serving.

Southwest Ruffle Salad

Yield: 6 servings

2/3 cup real mayonnaise
1/3 cup sour cream
1/4 cup cilantro, chopped
2 tablespoons milk
2 tablespoons lime juice
1 jalapeno pepper, seeded and minced
1 teaspoon salt
7 ounces pasta ruffles, cooked, rinsed with cold water and drained
2 large tomatoes, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 medium zucchini, quartered lengthwise and thinly sliced
3 medium green onions, thinly sliced

In a large bowl, combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno and salt. Add the pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Garnish as desired and refrigerate to blend the flavors, at least 1 hour.