Old Fashion Salad Recipes: Farmer’s Layered Taco Salad and Cajun Pepper Salad
Whether for an entree or as a side dish, salads are always popular. Here are a couple of recipes from my vintage collection for a Farmer’s Layered Taco Salad from Indiana and a Cajun Pepper Salad. Give these salads a try soon.
FARMER’S LAYERED TACO SALAD
1 lb ground beef
1/2 cup chopped onion
1 pkt (1.25-oz) taco seasoning mix
1 can (15-oz) kidney beans, rinsed and drained
2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 can ripe olives, drained and chopped
1 can (8-oz) tomato sauce
1 1/2 cups crushed corn chips
1 cup chopped fresh tomatoes
Sour cream, optional
Salsa, optional
In a large skillet, brown the ground beef with the onion. Drain mixture well. Sprinkle the taco seasoning mix over the meat and onion mixture. Stir in the kidney beans and the tomato sauce. Cook mixture over low heat for 10 to 15 minutes, stirring occasionally.
Old Fashion Refreshing Fruit Salads
Fruit is not only tasty, it is healthy. Fruit salads are easy to put together whether for a family meal, a potluck, brunch, etc. Here are two old-fashion fruit salad recipes that are just waiting for you to try and enjoy. Queen’s Fruit Salad combines different fruits with cottage cheese and sour cream. This makes a lovely presentation when served in the fresh peach cups. What a perfect recipe for brunch!
QUEEN FRUIT SALAD
2 1/2 cups drained crushed pineapple (1 lb 4 oz can)
1 cup shredded coconut
1 cup cottage cheese
1 cup sour cream
4 medium peaches, peeled and diced
8 medium peaches, cut into quarters but only to about a half inch from the bottom; remove seed
Combine the pineapple, coconut, cottage cheese, and sour cream together in a bowl with a lid. Gently toss to coat all the pineapple and coconut. Chill the mixture for at least one hour. Just before serving, fold in the diced peaches. Divide the mixture evenly between the eight peach cups that have been readied.
With a pot of basil close by…even on your patio you will have all the makings of wonderful salads
Each year in a vegetable garden some things go well, some things are disappointing, and, rarely there is a total failure. To balance that there is the occasional surprising success. A salad made from freshly picked lettuce from the garden is a wonderful experience.
Seeds of more and different sorts of lettuce are available both in catalogues and in the stores and it
is a good idea to know what to look for. There are crisp head lettuces such as the popular iceberg; softer leaved Butterhead lettuce such as Buttercrunch, Romaine (or Cos) lettuce… a must for Caesar Salad and finally a big choice of leaf lettuces which include the oakleaf varieties. In all these categories there are both green leaved and red leaved varieties, grown together they give a wonderful display of colour both in the garden and on the salad plate. The red leaves however should be picked when young as they grow older they will turn green and may taste slightly bitter.
How to Make a Great Salad with Homemade Dressing of Honey and Lime
Enjoy a great salad with your own homemade dressing of honey and lime. Refreshing and different; try it today! This light and festive salad has a Mexican flair with the black beans, corn, and avocado. It can be made into an entree salad by adding cubed cooked chicken. You could also make it a fried chicken salad by slicing fried chicken breast over the top. The dressing would be good on other salads as well. It has a Tex-Mex appeal with the lime and cilantro. It would be a good dressing to keep sealed in a jar in your refrigerator for use on other salads or for marinating meats.
FIESTA SALAD WITH HOMEMADE HONEY AND LIME DRESSING
1 pkg (10-oz) romaine lettuce blend (or your favorite salad blend of greens)
1 can black beans, rinsed and drained
1 pint tiny tomatoes, halved
1 pkg (10-oz)frozen whole kernel corn, microwaved and cooled
3/4 cup thinly sliced radishes
1/2 small red onion, peeled and sliced
1 ripe avocado, peeled, cored, chopped
1 cup chopped red bell pepper
1/2 cup crumbled feta cheese
Freshly ground black pepper
Vintage Salad Recipes: Cornbread Tomato, Creamy Rice Molded Salad, and Stuffed Pear Salad
Remember all the good salads at the family dinners at grandma’s house? I lived next door to my grandmother and I can remember helping the aunts carry in their salads and casseroles for large family dinners. Some of these salads may remind you of those days in your life. Choose from Cornbread Tomato Salad, a Creamy Rice Molded Salad or the Stuffed Pear Salad and go back in time.
CORNBREAD TOMATO SALAD
This recipe is from an old yellowed newspaper clipping.
1 pkg (6-oz) cornbread mix
4 medium tomatoes, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1/2 cup sweet pickles, chopped
9 slices bacon, cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sweet pickle juice
Try Some Seaweed Salad For A Change!
Well for all you basic seaweed enthusiasts most will know right off the bat when someone mentions the word kelp or irish moss. These seem to be the two most common forms of edible seaweed available today. But for those wishing to expand their seaweed horizon to a new level then there are some new forms of seaweed now fresh in stock on our shelves at Florida Herb House or http://www.sharpweblabs.com.
We are excited to welcome four new premium wildharvested seaweeds, (HiJiki, Arame, Applewood Dulse, and California Sea Palm), to our herb stores. While not a common to their kelp brothers and sisters these seaweeds deliver as promised. Whether you are cooking a fine cuisine dish or simply want to reap the most vitamins and minerals per ounce then have a look at these.
How to Make an Entree Salad with Shrimp, Romaine Lettuce, and Potatoes
Entree Salads can become a meal when you add a crusty bread, whole-grain crackers or even fresh fruit. If you love salads, need a quick meal s, and want something different for a change, give this entree salad recipe a try. This Shrimp, Potato, Romaine Salad is probably something different than the usual you serve and the flaxseed oil adds an even healthier touch. This recipe is only for two servings. To serve four, double the recipe, etc.
SHRIMP, ROMAINE LETTUCE, AND POTATO SALAD
1 potato cut into 1-inch cubes
1/2 tsp dried oregano
6 tsp lemon juice
2 tbsp olive oil
1/2 tsp flaxseed oil
1 clove garlic, minced
1/2 lb peeled, deveined large shrimp, cooked
1/2 small cucumber, diced
3 Great Summertime Cole Slaw Recipes
When it comes to Summertime picnics and family gatherings, I always look forward to eating some great Cole Slaw.
The word Cole Slaw (also spelled as coleslaw), basically means raw cabbage salad. It can be made from white or red cabbage. The slaw can be eaten as a side dish or as a food topping, such as the case with Southern hot dogs.
Cole Slaw was traditionally made just from cabbage. However, these days you will find recipes that include the addition of: carrots, green peppers, onions and celery. I have also seen recipes that include the addition of fresh fruits such as apples, grapes, and chunks of pineapple.
When making Cole Slaw it’s important to refrigerate your slaw for several hours. The refrigeration helps the dressing to infuse into the cabbage and other vegetables.
Spicing Up The Everyday Summer Garden Salad
Summer is the perfect time to have fun and get creative with salads, as they supply good nutrients without the extra-full feeling and calories. And who wants to feel stuffed on a hot summer day? Summer and salads just go well together. They also DON’T heat up your kitchen while preparing.
Garden salads are excellent appetizers before eating a full meal. It’s also beneficial if you are trying to lose a few pounds. If you fill up on a light salad before a meal, you are likely to consume less calories. Makes sense right?
I know what you’re thinking! “Garden salads are boring.” Well…maybe so, if you let them be. But, guess what? They don’t have to be!
There are so many things you can do to a salad to spice things up with both color and taste. Start with your basic fresh crisp greens. Iceberg and especially romaine lettuce provide lots of good nutrients. Then zip things up by adding a bit of color with some red lettuce, red tomatoes, and red bell peppers. You can even toss some red onions in to sweeten the taste.
Old Fashion Salad Recipes: Molded Egg Salad and Vinegar Vegetable Salad, Both Diabetic Friendly
Looking for a different idea for a luncheon salad or a salad to take to a pitch-in at work or church? Give this old-fashion Molded Egg Salad a try. Served on a bed of lettuce leaves with or without red ripe tomato slices, it is a colorful and tasty choice. Serve with some whole-grain crackers or breads for a different meal. This Vinegar Vegetable Salad is also good for pitch-ins as well as your own family dining table. This salad features one of our favorite vegetables, green beans.
MOLDED EGG SALAD
8 hard-boiled eggs, coarsely chopped
1 cup minced celery
1/4 cup salad dressing or mayonnaise
1 tsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp finely minced onion
salt and pepper to taste
6 thick tomato slices
salad greens
paprika
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