[Mjp121212]

From potato salad to tossed salads!

[Mjp121212]

Corn Bread salad

1 box jiffy corn muffin mix (or just one pan of cornbread)

1 tomatoe
1 small to medium onion
a little bit of green bell pepper (I'm not big on those so I just just less than half of one)
shredded cheese
Mayonnaise
salt and pepper to taste

Bake cornbread like you normally would
add fresh tomatoe, onion, and bell pepper, mix with the shredded cheese, and add mayo to hold it all together. I normally have to use about 5 heaping tablespoons....I start with 3 and just as I see fit. Judgement call here.

This is a great dish and EVERYONE loves it!

cool the cornbread first thought I forgot that part lol!

[scubagirl80]

OOOOhhhh...that sounds good...I'm gonna copy and paste it to my recipes file!

[Mjp121212]

it is sooooooooo good lol I make it all the time!

Cucumber Salad:

1 English Cucumber (or 5 small Persian cucumbers)
1/2 of a White Onion, peeled
3 Tablespoons of White Wine Vinigar
3/4 Teaspoon Salt
1/2 Teaspoon Sugar
1/2 Teaspoon fresh gound pepper

Combine vinigar, salt, sugar and pepper in a bowl, stir until most of the sugar and salt are disolved.

Slice cucumber into 1/8" pieces, leaving skin on.

Finely dice the onion (some larger pieces are okay)

Stir together the cucumber slices and onion, and then pour over the vinigar mixture, and toss well. Serve immediatly, or it can be refigerated for up to 2 days (I prefer it fresh, so the cucumbers stay nice and crisp)

My tomato salad...

Unfortunately DH doesn't do anything by measurements so most of it is to taste...

1-2 tomatoes cut into bite size wedges
1/2 bell pepper cut up into bite sixe pieces (any kind)
1/2 cucumber sliced to regular salad size then cut in half (I peel it because of the gross waxy stuff on the outside of it)
1/2 white onion (more or less depending on how much you want) Cut into wedges like the tomatoes
Put all of these in a bowl and mix them together

Add salt first (not too much)
Add a couple of TBS of Corn oil (as much as you are comfortable with)
then add red wine vinegar to taste (I personally like a lot of vinegar)

And that is my tomato salad.

[Resi]

Strawberry Spinach Salad:

Fresh bag of Spinach
2 cups fresh strawberries, rinsed, dried, hulled
1/2 Red Onions Sliced
Shaved Almonds
1 Tbls Butter
1/4 cups suger (or less)

Poppy seed dressing

Place spinach in bowl with strawberries and red onion on top
Melt butter in sauce pan and add sugar when butter has melted, add shaved almonds and tost until browned.
Put almonds on top of spinach, strawberries, and onion.
Top with Poppy seed dressing

Note: Of course you can use as much almonds, strawberries, and onions. I don't measure anything when making it. It's just easier to go by what looks right.

[*Anna*]

I made this last night and let it sit in the fridge all night so all the flavors would mingle... and mmmmmm soooo good! Try it.


Ingredients:
1 (19 ounce) can of garbanzo beans (chick peas), drained and rinsed
1 cup ciced English cucumber, with peel
3 medium Roma (plum) tomatoes, seeded and diced (about 1 1/3 cups)
1/4 cups finely chopped red onion
1/2 cup diced green pepper
1/4 cup sliced ripe olives

FETA CHEESE DRESSING
2 tablespoons 1% buttermilk
1 teaspoon olive oil
2 teaspoons chopped fresh oregano leaves (or 1 teaspoon dried)
1 tablespoon chopped fresh parsley (or 2 teaspoons flakes)
1/2 cup light feta cheese, crumbled
freshly ground pepper, sprinkle
1 teaspoon grated lemon peel (or juice)
1 garlic clove(s), minced (or 1/4 teaspoon powder)

Directions
Combine first 6 ingredients in large bowl. Makes 6 cups vegetables.

Feta Cheese Dressing: Process all 8 ingredients in blender until quite smooth. Makes 2/3 cup dressing. Add to vegetables. Toss to coat. Chill for at least 1 to 2 hours to blend flavours.

1 serving: 99 Calories; 3.8 g Total Fat (1.6 g Sat., 8.3 mg Cholesterol); 208 mg Sodium; 5 g Protein; 13 g Carbohydrate; 2 g Dietary Fibre

[~*Bethy*~]

Mine is almost like anna's but here it goes:

*Most veggies you have to eyeball*

Cooked Macaroni (Shell or elbow works)
Tomato
Bell Pepper
Onion
Celery *optional*
Cheddar Cheese cubes
Olives
1 clove of garlic (optional 2, as I love garlic!)

Add all together, mixing with mayo untill everything forms together. Add salt and pepper to taste, oregano and rosemary, and stir together. let sit in the fridge for at least 2-3 hours, or even over night. Makes a GREAT summer time salad, and its all good for you always a hit at parties, as I never have any left!

For another quick summer salad - spinach leaves (FREASH!!!) Feta cheese, walnuts and raspberries!!! YUM!!!

~Beth

[MrsStewart09]

Originally Posted by Bre+Will=Reid

Cucumber Salad:

1 English Cucumber (or 5 small Persian cucumbers)
1/2 of a White Onion, peeled
3 Tablespoons of White Wine Vinigar
3/4 Teaspoon Salt
1/2 Teaspoon Sugar
1/2 Teaspoon fresh gound pepper

Combine vinigar, salt, sugar and pepper in a bowl, stir until most of the sugar and salt are disolved.

Slice cucumber into 1/8" pieces, leaving skin on.

Finely dice the onion (some larger pieces are okay)

Stir together the cucumber slices and onion, and then pour over the vinigar mixture, and toss well. Serve immediatly, or it can be refigerated for up to 2 days (I prefer it fresh, so the cucumbers stay nice and crisp)

My mom and grandmother make this salad, but add some sour cream to the vinegar which makes it a bit creamier. I LOVE IT!

[MrsStewart09]

Greek Pasta Salad

1 lb corkscrew pasta (I like the multi-colored kind of red, green, and regular)
1/2 c Zesty Italian Dressing
1 cucumber (I like English, but if you use regular peel the skin off)
1 pint of cherry or grape tomatoes (or whichever kind you like most)
1 can of black olives
1 tub of Feta Cheese

Cook pasta acording to package directions. Drain and run under cold water and drain to remove excess water. Chop cucumber into bite sized pieces. Halve tomatoes and slice olives whichever way you desire (I slice them cross-wise a few times to make 5 or 6 small olive "rings).

Dump pasta into large-ish bowl. Add vegetables into drained and cooled pasta. Add tub of feta cheese and dressing. Toss together and enjoy or cover and put in fridge. I like this best after it has sat a while in the fridge.

You can play around with this recipe and add more of the things you like, or leave out things you don't. A lot of the time I end up adding more dressing. The pasta "soaks up" some of the dressing sometimes and could be a little dry.