Spring
Is Salad
Season
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340;
Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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Chop Suey Salad
From Sue Kalbaugh of Short Pump
Ingredients:
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3 oz. slivered almonds |
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2 pkgs. Ramen noodles |
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1⁄3 cup sesame seeds |
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1⁄2 cup melted margarine |
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1 lg. head bok choy or Chinese cabbage |
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1 bunch green onions |
Dressing:
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1 cup sugar |
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3⁄4 cup veg. oil |
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1⁄3 cup vinegar |
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2 T soy sauce |
Directions: Crush noodles into small pieces.
Do not use flavor packet. Brown almonds, noodles and sesame seeds in
margarine, stirring constantly. Cool.
In a large bowl, chop bok choy or Chinese cabbage and
green onions. A half-hour to an hour before serving, add noodle mixture
and toss with dressing.
Turkey-Walnut Salad
From Elaine Barnett of Ruckersville
Ingredients:
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2 cups chopped cooked turkey |
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1⁄2 cup dried cranberries |
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1⁄2 cup light mayonnaise |
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1⁄4 cup chopped walnuts |
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3 T chopped fresh parsley |
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2 T Dijon mustard |
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1 small red onion, chopped |
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1⁄4 t salt |
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1⁄4 t pepper |
Directions: Mix all ingredients and chill for
30 minutes. Serve over greens, or with pita bread or crackers.
Janet's Pea Salad
From Janet Glisson of Richmond
Ingredients:
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10-oz. pkg. frozen peas |
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1⁄2 cup mayonnaise |
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3⁄4 cup sour cream |
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Lemon juice to taste |
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1⁄2 cup finely chopped green onion (or
Vidalia onion) |
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Salt and pepper to taste |
Directions: Mix while peas are still frozen.
Can adjust all ingredients to taste. Chill and serve.
Berry Good Spinach Salad
From Joann Frazier Hensley of McGaheysville
Ingredients:
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10-oz. pkg. crisp spinach, well washed |
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24 oz. fresh strawberries, quartered |
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1⁄2 cup toasted hazelnuts or sliced almonds |
Dressing:
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2 T canola oil |
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2 T extra-virgin olive oil |
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2 T apple cider vinegar or balsamic vinegar |
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1 T strawberry preserves |
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1 T chopped onion |
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1⁄4 t paprika |
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1⁄8 t Worcestershire sauce |
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Crackers or toasted bread hearts |
Directions: Wash and inspect spinach. Place
dressing ingredients in a blender. Cover and process until well combined.
Divide spinach equally into 8 salad bowls. Pour dressing over salads. Toss
to coat. Top with
strawberries and hazelnuts or almonds. Serve at once with crackers or
toasted bread hearts. (Makes 8 servings.)
Marinated Vegetable Salad
From Norma Bowman of Manassas
Ingredients:
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4 stalks fresh broccoli |
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8 lg. fresh mushrooms, sliced |
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1 chopped green pepper |
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3 stalks chopped celery |
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1 sm. head cauliflower flowerets |
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1 cup sugar |
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2 t dry mustard |
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1 t salt |
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1⁄2 cup vinegar |
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1 1⁄2 cups vegetable oil |
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1 small onion, grated |
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2 T poppy seeds |
Directions: Remove flowerets from broccoli and
cut into bite-size pieces. Combine flowerets,
mushrooms, pepper, celery and cauliflower; toss lightly. Combine remaining
ingredients; mix well and pour over vegetables. Chill at least 3 hours. |
