Dorothys Good Salad Food

DOROTHY'S POTATO SALAD

Steps:

• In a large saucepan, cover eggs with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes (cook for longer time if at higher altitude). Remove from heat and leave eggs in hot water for another 3 to 5 minutes. Drain and run eggs under cold water until cooled. Peel and chop eggs; place in a bowl and refrigerate until ready to use.
• In a large saucepan, cover potatoes with salted water. Bring to a boil and cook until just fork-tender (do not overcook or your salad will be mushy!). Drain the water from the pan and return pan to the heat. Shake the potatoes constantly over medium heat about 1 minute or until dry. Let cool enough to handle then peel and cut into bite-size chunks. Transfer to a large bowl and season to taste with salt and pepper.
• In a small bowl, whisk together the olive oil and vinegar. Pour over potatoes and toss carefully, making sure not to mash them. Place potatoes in the refrigerator, uncovered, overnight.
• Take the potatoes out of the refrigerator and add the reserved chopped eggs, cucumbers, radishes and green onion; toss gently. Add enough mayonnaise to moisten the salad and toss well. Add the mustard to taste; toss to coat. Refrigerate until ready to serve. Adjust seasonings before serving, if necessary.

THE GREENBRIER'S FAMOUS CHICKEN SALAD RECIPE

Steps:

• Put the chickens in a large stock pot with lightly salted cold water to cover. Bring to a boil, reduce the heat and poach gently, skimming off any foam accumulating on the surface, until the meat is very tender when pierced with a knife, 50-60 minutes. Leave the chickens to cool in the poaching liquid. When cool enough to handle, remove all the meat using a paring knife and your fingers. Discard any skin, fat, or gristle. Cut the meat into ¼-inch dice. (The poaching liquid can be used as chicken stock in another recipe.) The chicken may be prepared up to 1 day ahead.
• Mix together the diced chicken, diced celery, sour cream, mayonnaise, and vinegar. Season to taste with salt and pepper. Chill well before serving with greens and vegetables as a salad, on bread for a sandwich, or with half a cantaloupe as served at The Greenbrier outdoor pool.

AUNT DOROTHY'S MARINATED CARROT SALAD

Steps:

• Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
• In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
• In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

DORITO TACO SALAD

Steps:

• 1. Prepare ground beef with taco mix according to directions. Place in refrigerator to let cool.
• 2. In a very large salad bowl, layer lettuce, beef mixture, beans, tomatoes, olives, and green onion.
• 3. Add crushed chips and cheese right before serving.
• 4. Right before serving, toss the salad together.
• 5. Pour salad dressing over the salad and toss.

SPAGHETTI SALAD

Steps:

• Break spaghetti into bite size pieces.
• Cook until barely tender; drain.
• Add rest of ingredients.
• Chill.

DOROTHY LYNCH SALAD DRESSING

Steps:

• Mix all ingredients in a blender until creamy.
• Pour into canning jar or container and refrigerate overnight.
• Here is an update on this dressing. To thicken the dressing add a little cornstarch.