Wild rocket, cherry tomato and pine nut salad

• erves: 4
• yield: 4 serves
• ready in: 15 mins ( 15 mins Prep )

A quick, fabulous and nutritious salad. You can use either baby rocket or wild rocket in this dish.

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Green Curry Cod

"This recipe is a mildly hot fish curry, which is delicious when accompanied by a fresh green salad, rice, and crusty bread."

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

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Poached Pear and Blue Cheese Salad

TIME/SERVINGS

Total: 1 hr 20 mins

Active: 25 mins

Makes: 6 to 8 servings

By Amy Wisniewski

This salad is a classic fall pairing of walnuts, blue cheese, and pears, but with a twist: spiced poached pears. The poaching liquid is also used in the dressing, for twice the spiced flavor.

Game plan: Though it’s fine to toss everything together, some ingredients in the salad may get lost in the bottom of the bowl, so we opt for serving it composed (a.k.a. arranged).

What to buy: Piccante blue cheese is older than the sweeter dolce variety and has a washed rind that is thicker and drier. The cheese delivers a spicy flavor and strong aroma that complement the vinaigrette.

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The Cheese and Bacon Lover Salad

I'm a vegetarian, but I know some of you gotta have your fix. Mix fresh spinach, crumbled feta and cooked, crumbled bacon. Top with your favorite dressing. Add in sliced fresh mushrooms if you want. (Note: for the planet, your health and the health of animals, please buy organic, free range animal products.)

Perfect Potato Salad

Warm weather brings picnics, barbecues, and potlucks, and none of these important eating occasions would be complete without a big bowl of potato salad! Your mother and your grandmother may have their famous recipes for this summertime staple, but what makes a perfect potato salad is different for everybody. Once you understand some of the basics regarding the composition of this beloved side dish, you'll be ready to invent your own soon-to-be-famous recipe!

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Bermuda Spinach Salad

INGREDIENTS (Nutrition)

• 6 eggs
• 1/2 pound bacon
• 2 pounds spinach, rinsed and chopped
• 2 3/4 ounces croutons
• 1/4 cup sliced fresh mushrooms
• 1 onion, chopped
• 2/3 cup white sugar
• 1 teaspoon salt
• 1 cup vegetable oil
• 1/3 cup cider vinegar
• 1/2 teaspoon ground black pepper
• 1 teaspoon celery seed
• 1 tablespoon prepared Dijon-style mustard

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Jamie's Cranberry Spinach Salad

INGREDIENTS (Nutrition)

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

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Russian Salad Recipe

Ingredients:
4 medium potatoes, cooked and diced
3 carrots, boiled and diced
2 parsley roots, boiled and diced
1 celery root, boiled and diced
500 g (1 lb 2 oz) boiled peas
1 pickled bell pepper, diced
300 g (10 oz) cooked ham, diced
1 sour apple, finely diced
300 g (10 oz) mayonnaise
1 tsp prepared mustard
1/2 dl (1.7 fl oz ; 3.5 tbs) sour cream
salt

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www.free-old-time-cooking-recipes.com/side_dishes/russian-salad-recipe.html

Amish Potato Salad Recipe

Ingredients:
1 c. raw bacon
1 onion, chopped
3 tbsp. flour
1 1/2 c. water
2/3 c. vinegar
1/2 c. parsley, minced
2/3 c. sugar
2 tsp. celery seed
6 c. almost done red potatoes, sliced

Preparation:

1. Saute onion and bacon together, then add flour and cook together for one or two minutes.
2. Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes in a 375 F (190 C) oven.

Amish Macaroni Salad Recipe

Ingredients:
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

Preparation:

1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

1. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

French Salad Recipe

Ingredients:
500 g (1 lb 2 oz) boiled peas
200 g (7 oz) boiled carrots, diced
3 medium potatoes, cooked and diced
4-5 pickled cucumbers
1/2 sour apple, finely diced
1 cup sour cream
300 g (10 oz) mayonnaise
1 tsp prepared mustard
salt, pepper

Preparation:

1. Toss the peas, carrots, potatoes, cucumbers and apple together in a bowl.
2. Mix in the sour cream, mayonnaise and mustard. Season with salt and pepper.

Russian Salad Recipe

Ingredients:
4 medium potatoes, cooked and diced
3 carrots, boiled and diced
2 parsley roots, boiled and diced
1 celery root, boiled and diced
500 g (1 lb 2 oz) boiled peas
1 pickled bell pepper, diced
300 g (10 oz) cooked ham, diced
1 sour apple, finely diced
300 g (10 oz) mayonnaise
1 tsp prepared mustard
1/2 dl (1.7 fl oz ; 3.5 tbs) sour cream
salt

Preparation:

1. Toss the potatoes, carrots, parsley root, celery root, peas, bell pepper and apple together in a bowl.
2. Mix in mayonnaise, mustard and sour cream. Season with salt. Let stand for 2 hours in refrigerator before serving.

Old Fashioned Potato Salad Recipe

Ingredients:
5 potatoes
1/4 cup mayonnaise
1 tablespoon mustard
3 eggs
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
ground black pepper to taste
salt to taste

Preparation:

1. Place the potatoes in a medium saucepan and cover with cold water. Bring the water to a boil and cook until the potatoes are just tender. Drain.
2. Meanwhile, in a medium bowl, combine the mustard and mayonnaise along with a pinch of salt and pepper.
3. As soon as the potatoes are cool enough to handle, cut them into 1/2-inch cubes and toss them with the mustard mixture. Refrigerate.
4. Boil eggs. Remove them from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
5. When ready to serve, stir the celery, red onion, and relish into the potato mixture. Adjust the salt and pepper to suit your taste.

Greek salad



INGREDIENTS

3 – 4 tomatoes 1 onion feta cheese 1 cucumber olive oil salt olives oregano METHOD Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.

METHOD Cut the tomatoes, the onion and the cucumber in slices. Mix them, add salt and some pieces of feta cheese, oregano and at the end pour some olive oil.

Fruit and Nut Salad

Recipe for a fruit and nut salad made with apples, pears, oranges, honey and vinegar.

Ingredients:

• 1 large red apple, sliced thinly
• 1 large pear, sliced thinly
• 1 large orange, peeled and sliced
• 1/3 cup vegetable oil
• 3 tablespoons white wine vinegar
• 1 tablespoon honey
• 1/2 cup chopped pecans
• lettuce leaves

Preparation:

In a large bowl, combine sliced fruit. In a small bowl, combine oil, vinegar, and honey; blend well. Pour oil mixture over the fruit, tossing to coat well. Arrange fruit on 6 lettuce lined salad dishes; sprinkle each with a heaping teaspoon of chopped nuts.
Serves 6.

Delightful Fruit Salad

Ingredients:

• 2 cups tart apples, diced
• 1 cup seedless grapes, green
• 1/2 cup Mandarin orange sections
• 1 cup miniature marshmallows
• 1/2 cup pecans
• 2 teaspoons lemon juice
• 1 cup whipped cream
• 1/4 cup sugar

Preparation:

Coat apples with lemon juice; mix in grapes, orange sections, marshmallows, and nuts. Combine sugar and whipped cream. Mix thoroughly. Fold fruit into cream. Serve immediately or chill.
Serves 6.

Luxuriously Dressed Up Fruit Salad

It's not your Aunt Louise's fruit salad. No Jello, no mystery fruit. Enjoy my recipe here.

And if you think these salads are still too complicated for you, check out our post on ridiculously simple 3-ingredient salads. Every chef has to start somewhere.

Frozen Fruit Salad

This is an old-fashioned frozen fruit salad

Ingredients:

• 2 small packages (3 ounces each) cream cheese
• 1 cup mayonnaise
• 1 cup heavy cream, whipped
• 1/2 cup maraschino red cherries, quartered
• 1/2 cup green maraschino cherries, quartered (or use all red)
• 1 can fruit cocktail (16 or 20 ounce size), drained
• 2 1/2 cups diced marshmallows, about 24 marshmallows

Preparation:

Beat together the cream cheese and mayonnaise. Fold in whipped cream, cherries, drained fruit cocktail, and marshmallows. Pour into a 1-quart freezer container. Garnish with additional maraschino cherries.
Freeze fruit salad until firm.
Frozen fruit salad serves 8.

Carrot Ginger Salad

Grate or thinly slice 1 pound of carrots (use a food processor if you’re short on time). Mix the carrots in with a blend of lemon juice (2 tbsp), chopped ginger (1 tbsp - you can buy this ready-made) and 2 cloves of chopped garlic. Sprinkle with cumin powder to taste.

Fruit Cocktail Salad Loaf

Fruit cocktail congealed salad loaf recipe.

Ingredients:

• 1 envelope unflavored gelatin
• 1 large can (29 ounces) fruit cocktail
• syrup from fruit cocktail
• 1 package, 3 ounces, cream cheese, softened
• 1 cup mayonnaise
• 1 package (3 ounces) cherry or raspberry flavored gelatin
• lettuce leaves

Preparation:

Soften unflavored gelatin in 1/4 cup cold water. Drain fruit cocktail, reserving syrup. In a saucepan, heat 3/4 cup reserved syrup; add gelatin mixture and stir until gelatin is dissolved. Remove from heat; let cool. Beat cream cheese until fluffy; blend in mayonnaise. Gradually beat in gelatin mixture.

Dissolve flavored gelatin in 1 cup boiling water. Add 1 cup cold water or some syrup and water to total 1 cup. Chill until slightly thikcened. Put half of fruit in a loaf pan about 9 x 5 x 3 inches, add 1 cup of the flavored gelatin and chill until set. Pour in cheese mixture and chill until set. Top with remaining fruit and gelatin. Chill for several hours or until firm. Unmold on greens and slice to serve.