Holiday gift: family pot-luck salad recipes!
I haven't done cards or much of anything else for this holiday season...so I'm going to share some recipes for things that used to be brought along to my grandparents' farmhouse for Christmas Eve dinner, to go along with the ham, mashed potatos and gravy, relish trays, and cheeseball with crackers. Very simple to make, they all keep very well in the refrigerator, and while one or two may sound "iffy"--TRUST ME, try these and you'll love 'em! Happy Holidays to all of you!
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Broccoli and Cauliflower “Smashed Salad”
1 small head of fresh cauliflower (or 1 package of fresh cauliflower florets), cut into bite-sized pieces
1 medium head of fresh broccoli (or 1 package of fresh broccoli florets), cut into bite-sized pieces
1 6-oz. Can of pitted ripe olives, drained
2 4-oz. Cans of button mushrooms (can substitute stems and pieces)
1 pint of cherry tomatoes, washed and cut in half
1 16-oz. Bottle of Italian salad dressing (Wishbone is great)
Mix all of it together and refrigerate in a sealed container to marinate overnight, stirring occasionally.
Four-Bean Salad
1 14.5-oz. Can of dark red kidney beans
1 14.5-oz. Can of garbanzo beans
1 14.5-oz. Can of cut green beans
1 14.5-oz. can of cut wax beans
½ of a medium onion, sliced thinly and separated into pieces (red onion works great)
¾ c sugar or Splenda blend for baking
1 c vinegar (I like apple cider vinegar)
¾ t salt
½ t ground black pepper
Optional: ¾ c shredded carrots
Drain all the beans. In a small saucepan, combine sugar, vinegar, salt and pepper; bring to a boil while stirring until the sugar is dissolved and remove from heat to cool.
Combine all ingredients and stir together, place in a sealed container and refrigerate overnight, stirring occasionally.
Pea Salad
3 14.5-oz. Cans of sweet peas, drained
1 4-oz. Jar of pimientos, drained
1 8-oz. brick of Colby or mild cheddar cheese, cut into quarter-inch cubes
½ of a medium onion, diced
1 c of mayonnaise or Miracle Whip
½ t salt
¼ t ground black pepper
Mix it all together well and refrigerate in a sealed container. Best served after at least 12 hours in the refrigerator.
Peas and Peanuts
1 32-oz. Package of frozen peas, thawed but NOT COOKED, and drained
1 12-oz. Can of redskin Spanish peanuts
8 to 10 oz. sour cream
¼ to ½ c mayonnaise
2 T Worcestershire sauce
1 t garlic salt
½ to 1 t garlic powder
1 t lemon juice
In a mixing bowl, combine the sour cream, Worcestershire sauce, garlic salt, and garlic powder. Mix in the peas and the peanuts until thoroughly coated. Add more Worcestershire sauce if you want more “bite”, more garlic salt or garlic powder if you want more savory flavor. Cover the dish and refrigerate overnight before serving.
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Broccoli and Cauliflower “Smashed Salad”
1 small head of fresh cauliflower (or 1 package of fresh cauliflower florets), cut into bite-sized pieces
1 medium head of fresh broccoli (or 1 package of fresh broccoli florets), cut into bite-sized pieces
1 6-oz. Can of pitted ripe olives, drained
2 4-oz. Cans of button mushrooms (can substitute stems and pieces)
1 pint of cherry tomatoes, washed and cut in half
1 16-oz. Bottle of Italian salad dressing (Wishbone is great)
Mix all of it together and refrigerate in a sealed container to marinate overnight, stirring occasionally.
Four-Bean Salad
1 14.5-oz. Can of dark red kidney beans
1 14.5-oz. Can of garbanzo beans
1 14.5-oz. Can of cut green beans
1 14.5-oz. can of cut wax beans
½ of a medium onion, sliced thinly and separated into pieces (red onion works great)
¾ c sugar or Splenda blend for baking
1 c vinegar (I like apple cider vinegar)
¾ t salt
½ t ground black pepper
Optional: ¾ c shredded carrots
Drain all the beans. In a small saucepan, combine sugar, vinegar, salt and pepper; bring to a boil while stirring until the sugar is dissolved and remove from heat to cool.
Combine all ingredients and stir together, place in a sealed container and refrigerate overnight, stirring occasionally.
Pea Salad
3 14.5-oz. Cans of sweet peas, drained
1 4-oz. Jar of pimientos, drained
1 8-oz. brick of Colby or mild cheddar cheese, cut into quarter-inch cubes
½ of a medium onion, diced
1 c of mayonnaise or Miracle Whip
½ t salt
¼ t ground black pepper
Mix it all together well and refrigerate in a sealed container. Best served after at least 12 hours in the refrigerator.
Peas and Peanuts
1 32-oz. Package of frozen peas, thawed but NOT COOKED, and drained
1 12-oz. Can of redskin Spanish peanuts
8 to 10 oz. sour cream
¼ to ½ c mayonnaise
2 T Worcestershire sauce
1 t garlic salt
½ to 1 t garlic powder
1 t lemon juice
In a mixing bowl, combine the sour cream, Worcestershire sauce, garlic salt, and garlic powder. Mix in the peas and the peanuts until thoroughly coated. Add more Worcestershire sauce if you want more “bite”, more garlic salt or garlic powder if you want more savory flavor. Cover the dish and refrigerate overnight before serving.