Recipes with Pictures Salads Vegetarian

Simple Egg Salad

This recipe is all about your taste preferences. I have not tried to measure, so I’ll try and explain what I do, but certainly tweak to your liking.

For two plump sandwiches I use:

  • 4 hard boiled eggs sliced
  • 1 heaping Tbsp mayo
  • 1 squirt of yellow mustard
  • 2 shakes of Lawry’s Seasoned Salt
  • 1 shake of onion salt
  • 1 handful chopped celery

When slicing the eggs I only use 3 of the 4 yolks.

If you like a more dry egg salad, use less Mayo.

When it’s all mixed, if it tastes bland, I tend to shake a little more Lawry’s. That’s my go to for flavor.

I like to toast my bread, love the crunch with the salad consistency.

Recipes with Pictures Salads

Tegge’s Oriental Salad

  • 1 Head of Napa cabbage
  • 6 Green onions
  • 1 T. margarine or butter
  • 2 pkg. Ramen noodles, broken (discard seasoning packet)
  • Handful of cashews (slightly chopped or broken)
  • Handful of sunflower seeds
  • 1/2 C. vegetable oil
  • 2 T. soy sauce
  • 1/2 C. sugar
  • 1/4 C. white vinegar
  1. Chop cabbage and slice onions. Combine in large bowl.=
  2. Brown noodles, cashews, and sunflower seeds in butter, then add to cabbage and onions.
  3. Chill.
  1. Combine oil, soy sauce, sugar and vinegar to make dressing.
  2. Pour over cabbage salad mixture and serve.
Recipes with Pictures Salads Side Dishes

Potato Salad

This recipe comes from Carol, a friend of mine at work. Carol doesn’t share just any old thing when it comes to work-lunch potlucks. Last time around she brought this stellar potato salad. Everyone loved it! Which is why I am posting on the site. Thanks Carol!

My mother made the best potato salad. However, when I tried to make it her way, it never tasted the same so…
I decided I would experiment with my own recipe until it tasted like hers. My father-in-law wanted me to package and market my potato salad… that isn’t going to happen 🙂

Potato Salad

5 lbs. of (white) Idaho potatoes cooked with skins on
1 dozen large (white) eggs – hard boiled
1 jar of “Spin Blend” salad dressing (add more salad dressing for a moist salad)
2 C. chopped onions (white)
1/2 C. chopped chive greens (for color)

  1. Cook white potatoes with the jackets on until you can inset a fork in them, but they do not fall apart
  2. Cool, peel and dice in a large bowl
  3. Boil eggs (in the shell) until done. Cool in cold water (or ice water). Remove shells and dice, add to potatoes
  4. Add onions and chopped chives
  5. Mix in one jar of Spin Blend salad dressing depending on the amount of potatoes and eggs (Spin Blend can be found at the grocery store in the same isle as Mayo)
  6. Mix well
  7. Salt and Pepper to taste
Recipes with Pictures Salads Side Dishes Vegetables Vegetarian

Veggie Pasta Salad

This recipe comes to you from my neighbors. We often stop by and see if we can catch them right before dessert. This time we caught them just before dinner and this veggie pasta salad was sitting on the counter. It tastes as good as it looks.

Veggie Pasta Salad

1 box of Rotini noodles
1 bottle Italian dressing
grape tomatoes
black olives
(or whatever other veggies you wish)

Cook and drain pasta. Cut veggies (i.e. broccoli, cauliflower, carrots) to the size of your liking. Mix cooked pasta and veggies together. Pour Italian dressing over all. My neighbors used about 3/4 bottle. Mix and let marinate overnight, turning container over periodically during marinating.

Cookbook Recipes with Pictures Salads Side Dishes Vegetarian

Broccoli-Sunflower Salad

Broccoli-Sunflower Salad by Lois Bartholomew

1 bunch broccoli, broken
1/2 C. red onion, chopped
1 C. celery, chopped
1 lb. bacon, fried crisp, drained and crumbled
1/2 C. sunflower seeds
1/2 C. raisins

3/4 C. mayonnaise
1/4 C. sugar
2 T. vinegar

Combine the first 6 ingredients. Mix the dressing ingredients together and pour over salad.

Cookbook Pasta Salads

Paul’s Favorite Macaroni Salad

1 lb. elbow macaroni, or any shape you choose
1 C. celery, diced
2 carrots, diced
1 green pepper, diced
1 onion, diced

1/2 C. vinegar
3/4 C. sugar
1/2 can Eagle Brand milk
1 C. mayonnaise

Cook macaroni; rinse with cold water and drain. Add celery, carrots, onions and green pepper. Mix together dressing ingredients and toss with macaroni mixture.

Cookbook Pasta Salads

Macaroni Salad

3 C. uncooked macaroni, cooked and drained
8 oz. dried beef, diced
1 C. celery, diced
1 C. sweet pickle relish
1 small onion, chopped
4 hard-boiled eggs, chopped
Salt, to taste

1 C. Miracle Whip
1/2 C. milk
1 C. sour cream
1 tsp. lemon juice
1 tsp. dill pickle juice
1 tsp. mustard

Combine the first 7 ingredients in large bowl. Mix dressing ingredients together, then pour over macaroni mixture. Stir well.

Cookbook Pasta Salads

Emily’s Graduation Pasta Salad

6 C. vegetable pasta or tortini, cooked
1 cucumber, diced
2 C. celery, chopped
1 green pepper, chopped
1 medium onion, chopped
2 tsp. salt
2 dashes black pepper
1 tsp. garlic powder
2 T. basil
2 T. parsley flakes
1 T. dill weed
2 C. vegetable oil
1 1/2 C. cider vinegar
1 1/2 C. sugar
Cherry tomatoes

Mix oil, vinegar and sugar. Pour over the remaining ingredients that have been combined. Mix well. This can marinate in refrigerator 2 or 3 days before serving. To serve, add cherry tomatoes for color.

NOTE: This makes a lot of dressing. Only put on half the amount and let sit for a day to see if you need more dressing. The remaining dressing can be used on a tossed salad.

Cookbook Salads

Seven Layer Salad

1 head lettuce
1/2 C. green pepper
1/2 C. celery, diced
1/4 to 1/2 C. sweet onion
3/4 to 1 pt. Miracle Whip
3 T. sugar
4 to 6 oz. Cheddar cheese, grated
8 to 10 slices crisp bacon, crumbled

Fill 9×13″ cake pan 3/4 full of lettuce. Layer vegetables on top, in order. Mix Miracle Whip and sugar. Spread on top of veggies. Cover with cheese and bacon. Cover and refrigerate, preferably overnight.

Cookbook Salads

Romaine Lettuce Salad

1 head romaine lettuce, torn into pieces
1 can mandarin oranges, drained
1/2 C. slivered almonds

2/3 C. olive oil
3 T. tarragon or red wine vinegar
3 T. sugar
1 1/2 tsp. salt

Mix dressing ingredients and refrigerate at least 1 hour before serving. Toss salad ingredients together and pour on the dressing just before serving.