Delicious Summer Salad Recipes - WLOX.com - The News for South Mississippi

July 18, 2001

Delicious Summer Salad Recipes

Beef & Potato Salad Dijon

  • ¾ lb. cooked lean beef, sliced ⅛ inch thick and cut into 1-inch wide strips
  • ¾ lb. All-purpose potatoes
  • ½ cup coarsely chopped onion
  • 2½ Tbsp. chopped fresh parsley
  • Mixed salad greens

Mustard Dressing

  • ¼ cup coarse-grain or regular Dijon-style mustard
  • 2 Tbsp. vegetable oil
  • 1½ Tbsp. white wine vinegar
  • ¼ tsp. salt
  • ¼ tsp. pepper

Cut potatoes into 1-inch pieces; place in saucepan and cover with cold water. Bring to a boil; cover and simmer 10 to 12 minutes or until tender. Drain potatoes.

Meanwhile in large bowl, combine dressing ingredients. Add hot potatoes to dressing; toss gently to coat. Cool.

Add beef, onion and parsley to potato mixture, mixing lightly. Serve immediately or cover and refrigerate. To serve, arrange salad greens on serving platter; top with beef mixture. Makes 4 servings. (serving size: 1½ cups).

 

Delicious Buttermilk Salad

  • 1 (20 oz.) can crushed pineapple
  •  2 (3 oz.) packages apricot gelatin
  • ½ cup chopped pecans
  • 2 cups buttermilk
  • 1 (12 oz.) carton whipped topping

Heat pineapple and juice until hot in medium size boiler. Remove from heat and add gelatin; mix until dissolved. Let this cool. Add buttermilk, whipped topping and pecans and place in large 13 x 9 casserole dish. Place in refrigerator until congealed. (May substitute strawberry or orange gelatin for apricot gelatin.)

 

Bean Salad

1 (30 oz.) can kidney bean, drained well

1 large onion, diced

1 large green pepper, diced

 2 tomatoes, diced

1 cup shredded Cheddar cheese

1 (6 oz.) bag corn chips, crushed

1 (8 oz.) bottle Catalina style dressing

In medium size salad bowl, layer first 5 ingredients in order listed. Do not mix. Refrigerate overnight. Layer crushed corn chips on salad. Pour dressing on top. Toss and serve.

 

Marinated Vegetable Salad

Vegetable Salad:

  • 1 (16 oz.) can French style beans, drained
  • 1 (16 oz.) can small green peas, drained
  • 1 (12 oz.) can white shoe peg corn, drained
  • ½ to 1 green pepper, chopped
  • 1 cup chopped celery
  • ½ cup chopped red onion
  • Mix all ingredients together.

Sauce:

  • 1 cup sugar
  • ¾ cup vinegar
  • ½ cup oil
  • Salt and pepper

Mix together. Bring to a boil until sugar dissolves. Cool. Pour over mixed vegetables. Chill. This will last about 2 weeks refrigerated.

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