Browse Category by Salads
Main Dish Salads, Pork, Sandwiches

Ham Salad Spread

3 cups ground fully cooked ham
2 tablespoons finely chopped celery
4 teaspoons sweet pickle relish
2 hard cooked eggs
1 cup mayonnaise
1 tablespoon prepared yellow mustard

In a large bowl, mix together the ham, celery and pickle relish.
On a cutting board, slice the cooked eggs in half.
Remove the yolks, put them in a small bowl, and mash them. Stir in the mayonnaise and mustard until well blended.
Finely chop the egg whites and add them to the ham mixture.
Spoon the mayonnaise mixture into the ham & egg mixture and stir gently.
Refrigerate for at least an hour before serving as sandwiches or over crackers.

Dawn Butler, Salads

Apple, Spinach & Endive Salad with Pomegranate Dressing

4 apples such as Granny Smith, Gala or Fuji, cored and chopped
2 ounces baby spinach
2 large heads Belgian endive, thinly sliced crosswise
1-1/2 cups walnuts, toasted and coarsely chopped
1/2 pound blue cheese (such as Maytag), crumbled (2 cups)
1 cup Pomegranate Vinaigrette (see below)

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat.

Pomegranate Dressing
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon dijon mustard
1 tablespoon honey
2/3 cup extra-virgin olive oil

Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Elaine Walker, Salads

Grape Salad

4 pounds seedless grapes (red, green or some of each)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1/2 cup white sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract

Day before
Wash grapes. Dry well. (While you can slice them in half for easier eating, it will make the salad watery. It’s better to leave them whole.)

In a large bowl, mix together the cream cheese, sour cream, white sugar, brown sugar, and vanilla. Add grapes and mix until evenly incorporated.

Refrigerate overnight. This allows the flavors to blend. (It will not taste as good if you skip this step.)

If you sliced the grapes in half, then drain off any excess liquid before serving.

Dad, Elaine Walker, Mom, Salads

Waldorf Salad

3 tablespoons mayonnaise
3 tablespoons vanilla yogurt
1 tablespoon lemon juice
2 sweet apples, cored and chopped
1 cup seedless grapes, sliced in half
1 cup celery, diced
1 cup chopped walnuts
lettuce (optional)

In a medium sized bowl, whisk together the mayonnaise, yogurt and lemon juice. Stir in the apple, celery, grapes, and walnuts.

If desired, serve on a bed of fresh lettuce.

Dawn Butler, Salads

Sweet & Savory Balsamic Salad Dressing

1/2 cup sugar
4 tablespoons water, divided
6 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
2/3 cup extra-virgin olive oil
salt and pepper to taste
1 tablespoon honey

In a small saucepan, combine the sugar and 3 tablespoons of the water. Heat over medium heat until the mixture comes to a boil and turns to a light golden color. Immediately remove from the heat and add the vinegar (stand back – it might spatter!!)

Whisk well. Add the mustard and garlic.

Add the olive oil to the vinegar mixture in a thin stream, whisking constantly.

Add 1 tablespoon water and season with salt and pepper. Add the honey. Whisk again.

The dressing will keep for several months if stored in an air-tight container in the refrigerator. Let it come to room temperature or warm slightly in the microwave before serving.

Dad, Dawn Butler, Mom, Salads

Green Salad with Blue Cheese and Pears

1/4 cup pear preserves
1/3 cup white wine vinegar
1 small glove garlic, crushed
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
2 tablespoons pear preserves
8 cups loosely packed Bibb and Romaine lettuce
2 Bartlett pears, chopped
4 ounces blue cheese, crumbled
1/4 cup walnuts, chopped and toasted in a skilled with a little sugar

Process the 1/4 cup preserves and the next five ingredients (vinegar, garlic, mustard, salt, pepper) in a blender and process for one minute. Gradually blend in the olive oil and process until smooth. Transfer to a small bowl and gently stir in the 2 tablespoons of preserves.

Place the lettuce in a large serving bowl. Top with pears, blue cheese, and walnuts. Drizzle with the salad dressing.

Elaine Walker, Salads

Peanut Butter Apple Salad

1/4 cup vanilla yogurt
1 tablespoon creamy peanut butter
1 tablespoon pineapple juice OR peach juice
1 teaspoon mayonnaise
1 small (or one-half large) Granny Smith apple, chopped
1 tablespoon dry roasted peanuts, coarsely chopped

Whisk together yogurt, peanut butter, fruit juice and mayonnaise.
Toss the chopped apple into the dressing until fully coated. Garnish with chopped nuts.

Makes just one serving.

Elaine Walker, Salads

Stuffed Tomato Salad

Tomatoes can be stuffed with either shrimp salad or curried tofu salad. The shrimp salad will fill 4 large ripe tomatoes, so buy 8 if making both salads.

Filling for Shrimp Stuffing
1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, chopped
1 stalk celery, finely diced
1/4 cup minced fresh basil
10 Kalamata olives, pitted and finely chopped
1 medium shallot, minced
2 tablespoons reduced-fat mayonnaise
1 tablespoon white-wine vinegar
Pinch of freshly ground pepper

Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.

Filling for Curried Tofu Stuffing
3 tablespoons low-fat plain yogurt
2 tablespoons reduced-fat mayonnaise
1 to 2 tablespoons prepared mango chutney (makes recipe sweet)
2 teaspoons hot curry powder, preferably Madras
1/4 teaspoon salt
Freshly ground pepper, to taste
1 14-ounce package extra-firm water-packed tofu, drained, rinsed and finely crumbled
2 stalks celery, diced
1 cup red grapes, sliced in half
1/2 cup sliced scallions
1/4 cup chopped walnuts

Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions and walnuts.

Stuffing the Tomatoes
Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use. To serve, fill each tomato with a generous 1/2 cup of the shrimp or tofu salad.

Dad, Dorothy Lamalie, Liked by, Mom, Salads

Apple, Goat Cheese and Greens Salad with Sugared Curried Pecans

Sugared Curried Pecans
1 package of pecan halves (6 ounces)
1 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon red pepper

Maple Cider Vinaigrette
2/3 c. cider vinegar
1/4 c. maple syrup
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/3 cups olive oil

Salad
Either one (10 ounce) package of spinach or one head of lettuce
1 apple, thinly chopped
1 (4 ounce) package goat cheese

Prepare pecans:
Preheat oven to 350. Toss pecans in butter. Stir together sugar and next four ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick, foil-lined pan. Bake for 10 to 13 minutes until lightly browned and toasted. Cool in pan on a wire rack for 20 minutes; separate pecans with a fork.

Prepare vinaigrette:
Whisk together cider vinegar and next four ingredients. Gradually whisk in olive oil until well blended.

Prepare salad:
Combine greens and next three ingredients in a large bowl. Drizzle half the salad dressing over the greens and toss. Sprinkle pecans on top. Serve the remaining salad dressing on the side.

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