From our local newspaper. Extremely important to use the freshest ingredients for this salad! Recipe amounts were not given so they have been estimated. A note about olive brine: I use the liquid that the olives are soaked in either the package or the fresh ones from the "olive bar" at the natural food store. However I have tried a dirty martini olive juice from this source: www.garliclady.com based in Vancouver, Washington.
This is a great recipe to take to a potluck! A different type of salad, using spaghetti noodles! This recipe originated in Clarksdale, Mississippi and came from a cookbook titled "Family Secrets....the Best of the Delta". It has lots of ingredients, but there is nothing hard about the recipe. Try it!
My Mom got this recipe from a chef around 20 years ago, and we have been making it since. It's divine! Not a creamy dressing, rather more of a vinaigrette Caesar.
* Edited per Boomette's review to reduce the garlic - I forget that DH and I are garlic fiends and use copious amounts of garlic. Thanks for the feedback, Boomette! Original amount was 8 cloves, reduced to four.
My husband and I love to go on nice picnics together. This salad brings back memories of a nice sunny day where we sat along side of a beautiful beach listening to the sounds of the ocean...I hope you enjoy!!!
This is a quick and easy salad to put together. Perfect for company. Very tasty too. From BC's Working Woman's Cookbook--one of my favourites. NOTE: needs to be prepared at least 8 hours before serving. Cooking time is chilling time.
I realize the only vegetable here that makes it's appearance in Spring, would be chives. However, the bright colours of this salad always remind me of the season where everything starts new. This is a wonderfully light pasta salad. A perfect accompaniment for a backyard BBQ. It's also wonderful on it's own for lunch or supper on a hot night. Cooking time does not include the time for chilling.
From the legendary Morton's Steak House. Simply amazing Blue Cheese Dressing. As much as I love to lighten things, this just isn't the same using light ingredients. This calls for Durkee's Famous Sauce, if you can't locate Durkee's, I have another recipe for a similar sauce called Mustard-Mayonnaise Sauce.
Cook time includes overnight chilling.
Here's another recipe from THE BEST OF COOKING by Arne Kruger & Annette Wolter, this time a great make-ahead summer salad full of color, flavor & textural crunch that is ideal for patio grill party, picnic, camping & potluck occasions. The recipe suggests a mildly-flavored & not very hard cheddar cheese, but allows for subs such as Gouda or Monterey Jack. (Please see note that follows the prep) *Enjoy*
This is a light, refreshing salad. Perfect for lunch or to start off a meal. This is a scaled down version of the salad that will be served at our daughter's wedding. The caterer was generous enough to provide us with the recipe. Note: Cooking time is chilling time for the dressing.
This is a coleslaw that I stole from a junior cook book that was once given to me as a young'in. Please Note: As an alternative, ready-made coleslaw dressings are available in bottles from your local supermarket to make it easy for you.