Chef Pam's Salad Recipes - WLOX.com - The News for South Mississippi

Chef Pam's Salad Recipes

Summer Salad Recipes
Chef Pam Lewis, USM Cullinary Arts Academy

 

Sweet Potato Salad

  • coarse salt to taste
  • 1 sweet potato, peeled and cut into 1/2" cubes
  • 1 white potato, peeled and cut into 1/2" cubes
  • black pepper, to taste
  • 1 c. mayo
  • 3 T. mango chutney, finely chopped
  • 2-3 T. curry powder
  • 4 green onions, thinly sliced on the diagonal
  • 1 T. chopped flat leaf parsley

Cook the potatoes in individual pots of boiling salted water, just until tender. When cooked, drain and combine in a bowl with the salt and pepper to taste. For the dressing, mix together the mayonnaise, chutney, and curry powder. Gently fold into the potatoes with a rubber spatula. Fold in the green onions and parsley. Serve at room temperature. Keep covered in the refrigerator for up to 2 days. It serves 4.

 

Strawberry-Banana-Pineapple Salad

  • 3, 3 oz. pkgs. Strawberry Jell-O
  • 2 c. boiling water
  • 1 1/4 c. cold water
  • 1 c. strawberries, sliced
  • 1 can pineapple chunks
  • 2 bananas, sliced
  • 1, 8 oz. container sour cream

Dissolve gelatin in boiling water, add cold water. Add the sliced bananas, pineapple and strawberries to Jell-O and mix well. Pour half of the Jell-O mixture into a glass 13x9x12 pan, and let set. When set, spread sour cream over bottom layer and top with remaining Jell-O mixture. Let set in refrigerator, until firm. Cut into squares and place on lettuce leaves.

 

Bean Salad

  • 1 can green beans, drained
  • 1 can yellow beans, drained
  • 1 can kidney beans, drained
  • 1 can garbanzo beans, drained
  • 1 small onion, diced
  • 1 small jar diced pimiento, drained and rinsed
  • 5 T. chopped parsley
  • 2 T. minced garlic
  • 1 c. white vinegar
  • 1/2 c. white sugar

Empty all beans into a large bowl, add the onion, pimiento, parsley and garlic, mixing carefully and well. Whisk together the vinegar and sugar and pour over the bean mixture. Let sit for one hour, stirring about every 15 minutes. Refrigerate until serving, stirring occasionally to distribute dressing.

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