Vegetable Salads and other Cold Side Dishes

Aunt Cozette’s Zucchini Tomato Salad            Ron & Glenda Mixer

6 sm zucchini            ¼ cup fresh parsley chopped

4 tomatoes, cut in wedges            ½ tsp salt

1 green pepper, cut in strips            ¼ tsp garlic salt

¼ cup green onion, chopped            ¼ cup vinegar

            ½ tsp pepper

            ¾ cup salad oil

Wash zucchini & cut in slices like cucumbers. Combine all vegetables. In another bowl, mix remaining ingredients together. Pour over vegetables. Chill for several hrs. Stir before serving.

Potato Salad Dressing                        Everett & Loraine Lord

½ cup yellow prepared mustard            1/8 tsp garlic salt

¼ cup Miracle Whip            1 tsp lemon juice

1/8 cup sugar            1 Tbsp milk

¼ cup vinegar            1 tsp salt

¼ cup sweet relish            1/8 tsp pepper

¼ tsp Lowry's seasoned salt           

½ cup sweet/mild onion, very finely chopped

Combine all ingredients-beat with egg beater until fluffy. Pour mixture over cooked and cut up hard boiled eggs and cut up boiled and cooled potatoes. You can also add some celery and radishes. Sprinkle top with paprika.

Cucumbers with Dressing                        Marlin & Sally Fjordbak

1 cup mayonnaise            ¼ cup vinegar

¼ cup sugar            ¼ tsp salt

            4 cucumbers

Combine mayonnaise, sugar, vinegar & salt. Add sliced cucumbers. Mix well. Refrigerate 2 hr to flavor through.

Frozen Cole Slaw (from Ruth Ann Lord)            Ron & Glenda Mixer

1 head cabbage            1 tsp celery salt

1 large carrot            1 tsp salt

1 cup vinegar            2 cup sugar

            ¼ cup water

Chop cabbage very fine. Add salt. Let stand ½ hour. Grate carrot. Combine vinegar, water & sugar. Bring to a boil for 1 min. Cool. Squeeze all the water from the cabbage before adding all ingredients. Put in molds to freeze. Remove from freezer 1 hr before serving. May refreeze if have leftovers.

12 Hour Layered Salad                        Eric Mack

1 pkg spinach or head of lettuce (we prefer the spinach)

1 pkg bacon bits

1 bunch of green onions, chopped

4 hard-boiled eggs, chopped

1 (8 oz) can water chestnuts, sliced, opt

1 green pepper, chopped

1 (10 oz) pkg frozen green peas, thawed

1 cup mayonnaise

2 cup sour cream

1 Tbsp Hidden Valley salad dressing powder  (add more to taste)

½ cup grated cheese (Colby or Swiss)

Put ½ lettuce or spinach in salad bowl, then in layers: all of the onions, peas, pepper, chestnuts, remaining lettuce or spinach, eggs then bacon.  In a jar, combine mayonnaise, sour cream, and dressing powder.  Blend well.  Spread dressing over top of salad.  Sprinkle cheese over all. Refrigerate overnight.

Spiced Pecan Pear Salad                        Dennis & Ruth Anne Lord

8 cups salad greens            Spiced Pecans (see below)

2 firm, ripe pears, cut into ¼ “ slices            Maple-Mustard Vinaigrette

8 oz seedless red grapes, halved            4 oz feta cheese, chilled & crumbled

1 cup red onion, thinly sliced            ½ tsp freshly ground black pepper

Spiced Pecans

1 Tbsp light brown sugar            ¼ tsp salt

½ tsp ground red pepper            2 tsp olive oil

¼ tsp ground cumin            1 cup (4 oz) pecan halves

Preheat oven to 350°. Combine first 4 ingredients in a medium bowl; add oil, and stir until well mixed. Add pecans, and toss until thoroughly coated. Place pecans on baking sheet, and bake, stirring once halfway through, 12 to 15 minutes or until lightly browned. Remove from oven; cool on baking sheet. Makes 1 cup

Maple-Mustard Vinaigrette

¼ cup extra-virgin olive oil            ½ tsp Dijon mustard

2 Tbsp maple syrup            1 small shallot, minced

2 tsp fresh lemon juice            ½ tsp salt

            ½ tsp freshly ground black pepper

Whisk together all ingredients in a medium bowl; set aside. Makes 3/4 cup

Blender Mayonnaise                        Roger & Ruth Fjordbak

1 egg            2 Tbsp vinegar

½ tsp salt            1 cup vegetable oil

Break egg into an electric blender container. Add salt & vinegar.  Process until smooth.  Add ½ cup oil; blend again.  Drizzle remaining oil in a steady stream until all oil is absorbed & mixture is thick.  Makes 1 /4 cup mayonnaise.  Store in refrigerator in a tightly covered container.

French Salad Dressing                        Roger & Ruth Fjordbak

1 cup sugar                        Makes 1 pint

1 Tbsp grated onion            1 tsp salt

2/3 cup catsup            1 tsp paprika

1 cup salad oil            1/3 cup vinegar

Put all of the ingredients into a quart jar.  Shake well.

the jar may be kept in refrigerator for immediate use.