Give your meals that extra zing with one of these old fashion salad recipes. From sides to the star of the meal, these salad recipes will please your family and friends. Let’s start with an entree salad then go to side salad recipes.
MACARONI SHELL & CHICKEN SALAD
4 cups uncooked medium-size shell macaroni
3 cups cooked chicken, julienned
1 cup sliced celery
1 cup sliced radishes
1 small green bell pepper, diced
1/4 cup minced onion
1/2 cup blue cheese salad dressing
1/2 cup sour cream
1 tsp tarragon
1 tsp seasoned salt
1/4 tsp freshly ground black pepper
Prepare shell macaroni according to the package directions; drain.
In a large bowl combine the macaroni, chicken, celery, radishes, bell pepper, and onion.
In a small bowl combine the salad dressing, sour cream, tarragon, seasoned salt, and pepper to blend well. Stir dressing into the salad mixture tossing to coat well. Cover and chill before serving.
Yield: 6 to 8 servings.
MARINATED MUSHROOMS & GREEN BEAN SALAD
1/4 tsp oregano
1/4 tsp thyme
1/2 tsp salt
1 tsp grated onion
1 clove garlic, crushed
1/4 cup white vinegar
1 tbsp salad oil
1 lb small whole fresh mushrooms
1 #2 1/2 can green beans, drained
Combine seasonings, vinegar and oil. Pour over mushrooms and simmer for 10 minutes. Add green beans and heat through. Remove from heat and chill in refrigerator overnight. Serve as a relish, salad, or cold vegetable in a summer buffet. Serves 4 generously; keeps for several days in the refrigerator.
SOUR CREAM CUCUMBERS
3/4 tsp. salt
1 tbs. sugar
2 tbs. cider vinegar
1 cup commercial sour cream
2 cups chopped chives or grated onions
1 tsp. celery seed
1 tbs. dill seed or 2 tbs. chopped fresh dill
2 cucumbers, scrubbed and sliced thin, rind and all
Prepare the dressing by combining the salt, sugar and vinegar. Add the sour cream and stir until smooth. Toss in chives or onions, dill and celery seed and finally the sliced cucumbers. Chill, and serve in small salad bowl or sauce dish.
BERRY CHEESE GELATIN MOLD
This salad is great served anytime of the year but it is always a hit at the Thanksgiving and Christmas holidays.
2 pkg (4-serving size) raspberry gelatin, divided
2 cups boiling water, divided
1 block (8-oz) cream cheese, cubed
1 can (16-oz) whole berry cranberry sauce
Lightly oil a 5-cup salad mold; set aside.
Dissolve 1 package of the gelatin in 1 cup of the boiling water, stirring until gelatin is completely dissolved. Pour the mixture into blender container and add the cream cheese. Blend mixture on high until smooth. Pour mixture into prepared 5-cup salad mold. Chill until set but not firm.
Dissolve the other package of gelatin in the other cup of boiling water; stir in the cranberry sauce until blended. Spoon over the chilled gelatin in the mold. Chill until firm, approximately 4 hours. Unmold onto serving plate. Garnish plate, if desired. For Christmas, mint leaves and fresh cranberries around the base of the gelatin makes a pretty presentation.
Serves 8 to 10.
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