This recipe was printed in the Sunset Magazine. In addition to the prep and cook time there is a 2-8 hour refrigeration time to chill the salad. I have never made this, but 1/2 cup each olive oil and salad oil seems to much.
Once upon a time, in the recipe request section of an online bulletin board, someone asked for a kiwi mandarin salad dressing. I looked all over for one online, but no luck. So I went to the store and got myself a bunch o' kiwis and such, and came up with one of my own. I had it with dinner that night, and it was darn tasty! The folks on the other board have had it, too, and say they really like it.
My family would crowd into the kitchen to get their first forkfull of Mom's potato salad. It's that good! This potato salad is not at all sweet - something which was important for our family. Let it sit in the fridge as long as you can before serving... it's even better the next day!
I know this sounds like a strange combination, but it's actually quite good! It's a nice, light salad, with the slightly vinegary taste of the rinsed sauerkraut contrasting nicely against the cool sweetness of the pudding. It tastes similar to carrot and raisin salad. Give it a try!
This salad is made in Finland in two ways: either with herring (rosolli) or without (punajuurisalaatti). It's my favorite beet salad, and although I've never made it including the herring I'm sure it would be tasty that way, too! Based on a recipe from "The Finnish Cookbook" by Beatrice A. Ojakangas. First prepared in our household by my husband Mike. :)
I remembered Mom making this salad when I was a teenager, so I recently asked her for the recipe. Between her memories and mine, this is what we came up with - it's great for picnics and potlucks and is very tasty. :)
This recipe is based on my mom's wonderful potato salad. I made it because I was missing potato salad and I figured that substituting cauliflower would work pretty well... and it does! Without the potato it's perfect for folks who are diabetic or working on lower carb menus, but even those who aren't watching carbs enjoy it. Very tasty! Go to www followyourheart com for more information on Vegenaise.
This is my attempt at duplicating a salad I had recently at a local restaurant. I was sitting there eating the salad and writing down all the things I could identify in it and here is the end result. I used Martha Stewarts' Dijon Vinaigrette as the dressing and it tasted just like the salad at the restaurant. A great salad to serve with grilled meat or fish.