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* Salad Recipe1

Potato Salad

4 to 5 pounds of red, white or yellow potatoes 6 hard cooked, boiled eggs teaspoons salt 3 green onions sliced fairly thin 1 cup mayonnaise cup sweet pickle relish 1 teaspoon yellow prepared mustard teaspoon black pepper Paprika

Cut potatoes in 2 inch chunks and boil potatoes until tender but not mushy.

Drain same and let cool.

I like to mash the potatoes as if I was to serve as mashed potatoes, but you can leave in chunks.

Add mayonnaise, salt, pepper, onions, pickle relish and mustard to potatoes.

Mix gently and add chopped eggs.

Sprinkle with paprika, cover and refrigerate for a couple of hours.

*Salad Recipes 2

Iceberg Lettuce Wedgies

2 heads of Iceberg lettuce Old fashioned French dressing or blue cheese Salt and pepper

Wash lettuce, trim and cut into 8 or 10 wedges. Apply dressing, salt and pepper. Enjoy.

*Salad Recipes 3

Tomato, Lime and Onion Mix

4 cups thinly sliced red onion 1/3 cup fresh squeezed lime juice teaspoon coarse salt 1 cups of chopped fresh cherry tomatoes cup chopped fresh cilantro 2 teaspoons fresh chopped mint leaves 1 teaspoon grated lime zest (rind)

Combine onion, lime juice and salt; let stand at room temp for at least an hour. Stir in the tomatoes, cilantro, and mint leaves. Very refreshing, similar to salsa.

*Salad Recipes 4

Baby Spinach with Almonds and Cranberries Recipe

2 Packages of pre- washed baby spinach 1 six ounce package Almonds 1 six ounce package dried cranberries 1 package blue cheese 1 jar vinaigrette dressing

Re wash the greens, drain well.Toss in a large salad bowl, mix in cranberries, almonds and crumble in the blue cheese. Serve individually and top with vinaigrette dressing.

*Salad Recipes 5

Caesar Potato Salad

4 boiled or micro waved potatoes 2 bags of Caesar salad with dressing from supermarket 4 hard bolted eggs cut in quarters Anchovies

Combine the cut up potatoes with the lettuce and dressing, hard boiled eggs and anchovies (if desired). Serves 8 to 10.

* Salad Recipes 6

Honey Vinaigrette Dressing

3 tablespoons olive oil 1/2 cup chicken broth 4 tablespoons white balsamic or white wine vinegar 2 tablespoon honey 2 tablespoon shallots 4 teaspoons minced fresh tarragon 4 teaspoons Dijon mustard 1 teaspoon salt 1 teaspoon black pepper

Combine all ingredients; mix well with a whip or large fork. Cover and chill for thirty minutes. Makes about a cup and a half. Keeps in refrigerator for about a week.