More salads!

Mrs. Peters Vegetable Salad

Mrs. Peters was a well known family restaurant in Kansas City, Kansas. This wonderful marinated salad was served family style. 
 

1 (16 oz.) can Red Kidney Beans, drained

1 (16 oz.) can Corn, drained

1 (16 oz.) can Cut Green Beans, drained

1 (16 oz.) can Garbanzo Beans, drained

1 (16 oz.) pkg. Frozen Green Peas

4 stalks, Celery, sliced

1 bunch Green Onions, sliced

1 Bell Pepper, diced

1/3 C. Sugar

1/3 C. Cider Vinegar

1/3 C. Vegetable Oil

1 tsp. Salt & 1/2 tsp. Pepper

In large bowl combine first 5 ingredients.  Stir in celery, onions and bell pepper.  Mix sugar, vinegar, oil, salt and pepper in small bowl.  Pour dressing over vegetables; mix well and refrigerate at least 2 hours – preferably overnight.

 Sesame Noodle Salad

 

1/2 lb. Chinese egg noodles
3 Tbl. dark sesame oil
2 Tbl. peanut oil
2 green onions, thinly sliced

1”  piece fresh ginger, minced
3 garlic cloves, minced
1 tsp. red chili paste

2 Tbl. brown sugar
1/2 C. creamy peanut butter
3 Tbl. rice vinegar
3 Tbl. soy sauce
6 Tbl. hot water
1 Tbl. toasted sesame seeds
Cucumber slices, garnish
                                                 Fresh cilantro leaves, garnish

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender & still firm. Drain immediately & rinse with cold water until cool. Drain the noodles really well & transfer to a wide bowl; toss with the sesame oil so they don't stick together.  In a small saucepan, heat the peanut oil over medium-low. Add the green onions, ginger, garlic, & chili paste. Cook & stir for a minute until soft & fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce & hot water. Stir until the sugar is dissolved & the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices & cilantro.

(I like to add red bell pepper strips and shredded carrots for some color.)

 Avocado Mandarin Salad

 

2 small heads Boston Lettuce

1 large Avocado, sliced

2 small cans Mandarin

Oranges, drained

1/3 C. chopped pecans, toasted

2 Tbl. Green Onions, chopped

Dressing:

1/4 C. Orange Juice

1/2 C. Oil

1 Tbl. Sugar

1 Tbl. Lemon Juice

1/2 tsp. Grated Lemon Peel

2 Tbl. Vinegar

Salt & Pepper to taste

Tear washed lettuce coarsely.  Place lettuce, avocado, oranges, pecans & onion in salad bowl & toss.  Mix all dressing ingredients together and toss with salad.

BLT Salad with Basil Dressing

 

1 lb. Bacon
1 C. Mayonnaise
1/4 C. Red wine vinegar
1/2 C. fresh Basil, finely chopped
8 slices French bread, cut in 1/2” cubes

2 tsp. Salt
2 tsp. Ground black pepper
2 Tbl. Canola oil
2 lb. Romaine lettuce - rinsed, dried &torn into bite-size pieces
                                                                 4 C. Cherry tomatoes, quartered

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.  Drain, crumble & set aside, reserving 2 Tbl. of the drippings.  In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar & basil; let dressing stand, covered, at room  temperature.  In a large skillet over medium heat, toss the bread pieces with the salt & pepper.  Drizzle with the oil, continue tossing & cook over medium-low heat until golden brown.  In a large bowl mix together romaine, tomatoes, bacon & croutons. Pour the dressing over the salad & toss well.

Dutch Salad with Hot Bacon Dressing

 

 

3 slices Bacon

1 Egg, well beaten

1 + 1/2 Tbl. Flour

1 C. Milk

1/4 C. Sugar

1/2 tsp. Salt

1 qt. Salad Greens

 

Chop bacon & fry until crisp.  Remove bacon & add to greens.  Add all other ingredients to egg & pour into hot bacon fat.  Cook until thickened.  Pour at once over salad greens, such as lettuce, endive, dandelion, or spinach.  Add a little onion, if desired.