January 4, 2009 at 2:10 pm
· Filed under Salad, Side Dish
- 7 potatoes, diced and boiled for 15 minutes, or until tender
- 1/2 C mayo
- 1/4 C onion, chopped OR 3 green onions
- 1/4 C relish
- 1 T dried parsley
- 2 T sucanat with honey
- 2 T vinegar
- 3 T mustard (not Dijon)
- 1/2 t salt
- 1/4 t celery seed
- 1/8 t pepper
Mix other ingredients; add potatoes and mix. Chill.
(I don’t bother to peel the potatoes!)
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September 16, 2012 at 4:29 pm
· Filed under Salad, Side Dish

1 15 ounce can black beans, drained and rinsed
2 C mango, diced
1 C sweet red bell pepper, diced
6 green onions, thinly sliced
1/4 C cilantro leaves, chopped
1/4 C fresh lime juice
1 T olive oil
1 seeded jalapeno pepper, diced fine or hot sauce to taste (I use 1/2 of a jalapeno)
salt to taste
Combine all ingredients in a bowl. Toss and serve.
Note: We especially love this salad served with Taco Salad.
from About.com
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March 22, 2009 at 12:42 pm
· Filed under Salad
- 7 C broccoli florets
- 1 C raisins
- red onion, finely chopped (to taste)
- 1 C mayonnaise
- 2 1/2 T honey sucanat
- 2 T apple cider vinegar
Combine broccoli, raisins and onion. Mix remaining ingredients to make dressing and combine with broccoli. Marinate in refrigerator several hours or overnight.
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January 4, 2009 at 6:31 pm
· Filed under Salad
- 3 C fresh carrot pulp
- 1 C diced celery
- 1/2 C diced red pepper
- 1/2 C diced tomatoes
- 1/4 C diced onion
- 1/2 t sea salt
- 1 1/2 T flax oil
- 1 T fresh dill, chopped
- 1 1/2 t lemon juice
- 1 C mayonnaise
Mix all ingredients except mayonnaise. Add that last. Chill.
We serve this as a side dish, but may be served on bread, leaf lettuce, or crackers.
(adapted from Ruth Gonzalez-thanks Ruth)
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September 19, 2011 at 6:19 pm
· Filed under Salad
- 13 oz. spiral pasta, cooked
- 1 C thinly sliced carrots
- 1 C diced bell peppers – your choice of color
- 1 C broccoli florets, cut into bite-sized pieces
- 3 green onions, chopped
- 16 oz. boneless chicken breast
- 1 T olive oil
- 1/2 t garlic powder
- 1/2 t pepper
- 4 oz. ranch salad dressing
- 8 oz. Italian salad dressing
- 1/2 t salt
Cut chicken breast into small, bite-sized pieces. Â Saute in olive oil until fully cooked. Â Drain excess liquid and season with garlic powder and pepper. Â In a large bowl, stir together the cooked pasta, vegetables, and cooked chicken. Â Add ranch and Italian salad dressings and stir to coat. Â Add salt to taste. Â Chill until ready to serve.
This salad keeps well in the refrigerator. Perfect to prepare ahead for Sabbath.
From tammysrecipes.com
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July 6, 2008 at 1:26 pm
· Filed under Salad
- 1 C cooked chicken, diced
- 1 red apple, diced
- 3 green onions, sliced
- 1/2 C pickle relish
- 1/2 C mayonnaise
- 2 stalks celery, finely chopped
- 8 oz. can pineapple tidbits, drained
- 1 C chopped pecans
- 4 hard boiled eggs (optional)
Combine all ingredients. Chill and serve.
This recipe was shared by the Nemeth family. Good memories…
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April 20, 2010 at 11:55 am
· Filed under Salad
- 1/4 C chopped parsley
- 3 T chopped onion
- 1 large clove garlic, crushed
- 1/4 C lemon juice
- 1/8 t cayenne
- 1/2 t salt
- 1/4 C bean liquid from the can (below)
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 1/2 C diced zucchini or yellow squash
Whisk together everything but the chickpeas and squash. Stir in the chickpeas and squash. Refrigerate and marinate at least a few hours. (Actually better after days of blending.)
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November 12, 2013 at 12:45 pm
· Filed under Gluten-Free, Main Dish, Salad
Salad:
- 2 cups chopped cooked chicken
- 4 cups roughly chopped cabbage
- 3 cups shredded carrots
- 3 cups shredded papaya
- 1/2 cup roughly chopped fresh cilantro
- 5 green onion, diced
- 1/2 jalapeno pepper, finely diced
- 1 cup chopped peanuts
Dressing:
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup sucanat (or brown sugar)
- 2 Tbs lime juice
- 2 Tbs olive oil
- 1/2 tsp sesame oil
- 1/2 cup peanut butter
- 1/2 cup water
Directions:
Combine the salad ingredients except for the chopped peanuts in a large bowl.Whisk together the dressing ingredients and pour over the salad. Sprinkle with chopped peanuts and serve fresh or chilled.
Adapted from www.pinchofyum.com
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March 22, 2009 at 12:24 pm
· Filed under Salad
- 20 oz. crushed pineapple, drained
- 1 pound organic carrots, shredded
- 1 C raisins
- 1/2 C mayonnaise
Combine, chill and serve.
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June 28, 2008 at 7:20 pm
· Filed under Salad
- 1 pan of cornbread, crumbled (8″x8″)
- 1/2 onion, chopped
- 1 green pepper, chopped
- 1 large tomato, chopped
- 1/2 C mayonnaise
- 1/3 C pickle relish
Mix all. Refrigerate and serve cold.
A fun salad for Sabbath, Julie. Thanks!
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