Moms Surprise Salad Food

MOM'S SALAD

Steps:

• Combine the romaine, tomatoes, cucumber and onions in a large bowl.
• Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
• Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

MOM'S SIMPLE SALAD

Steps:

• For the salad: In a large bowl, add the lettuce, celery, and tomato. Thinly slice the cabbage. Cut the carrots in half lengthwise, then slice. Shave the radishes on a mandoline. Thinly slice the green tops of the onions. Add everything to the bowl and refrigerate while making the vinaigrette.
• For the vinaigrette: In a jar with a tight-fitting lid, add olive oil, vinegar, ½ teaspoon salt, pepper, and lemon juice. Cover and shake. Spoon vinaigrette from the bottom of the jar onto a piece of lettuce and taste.
• Assemble the salad: Season the chilled greens with ¼ teaspoon salt and a few grinds of pepper. Give the dressing a stir and then drizzle around the outer edge of the bowl. Gently toss with your hands to combine. Taste one more time, adjust seasoning, and serve.

MOM'S MOLDED SALAD SUPREME

Steps:

• Dissolve gelatin in boiling water*Let it cool a bit, and add the mayonnaise.*Let it cool more, but not set. --This allows the mayonnaise to blend in evenly.
• When the gelatin is cool, add the remaining ingredients.*Partially freeze the pineapple and pecans before adding to the gelatin to help keep the ingredients in suspension. (If they are added while everything is warm, the pineapple and pecans settle a bit.)
• Pour into a mold or into a pretty bowl, and chill until set.Unmold onto a serving plate just prior to serving.
• Serve with extra pecan pieces, if desired.
• ** For a more "festive look" if molding the salad, add a few maraschino cherries to the bottom of the mold and freeze: then add the thick salad contents and when you unmold, the cherries provide a nice color contrast.

SURPRISE SALAD

Steps:

• Add the mustard and onion juice to the French dressing. While the vegetables are still warm, marinate them separately, each in 3/4 cup of the dressing. Set to chill for at least an hour.
• To serve, combine the potatoes and beans with the mayonnaise, and put them in a bowl lined with lettuce. Arrange the diced beets over the beans and potatoes. Rice the egg over these and sprinkle all with the chives and dill. Serve with marinated herring, or with thin rye bread sandwiches of cream cheese and anchovy paste.

MOM'S DINNER SALAD

Steps:

• Whisk salad dressing ingredients together.
• Toss salad ingredients together.
• Toss salad with dressing.

MOM'S EGG SALAD SANDWICH

Steps:

• Place eggs in a medium saucepan; fill with enough cold water to cover. Bring to a boil over high heat. Immediately remove from heat; cover and let stand for 10 minutes. Drain and cool under cold running water. Peel eggs and coarsely chop.
• In a large bowl, mix together eggs, celery, mayonnaise, and salt; season with pepper. If salad seems dry, add more mayonnaise to reach desired consistency.
• Divide egg salad evenly between 4 slices of bread; sandwich with remaining slices of bread. Serve with onion, tomato, and pickles.

MOM'S FROZEN FRUIT SALAD

Steps:

• Beat cream cheese in a large mixing bowl using an electric mixer until fluffy. Add sour cream, sugar, and salt; mix well.
• Drain pineapple, reserving the juice. Dip banana pieces into the pineapple juice and place in a bowl. Add cherries, oranges, and the pineapple.
• Add marshmallows to the cream cheese mixture; fold in the fruit mixture. Grease a fluted tube pan with cooking spray and turn the fruit salad out into the pan.
• Cover and freeze salad for at least 8 hours. Unmold and let stand at room temperature at least 10 minutes before cutting.

MY MOM'S SALAD DRESSING

Steps:

• Mix it all together and chill.

MY MOM'S AWESOME MACARONI SALAD (ENOUGH TO FEED A CROWD!)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until chilled; drain.
• Mix mayonnaise, white vinegar, seasoned salt, sugar, garlic powder, and black pepper in a large bowl with a whisk until smooth. Stir tuna, baby shrimp, cucumber, and sweet onion into the mayonnaise mixture to coat ingredients completely; add chopped eggs and stir. Pour chilled macaroni into the bowl and stir; top with sliced eggs. Garnish salad with paprika.
• Cover bowl with plastic wrap and refrigerate at least 1 hour to overnight before serving.

CHICKEN SALAD SURPRISE

Steps:

• Place chicken, apple, and grapes in a medium bowl; toss to combine. Let stand for 3 minutes.
• Add onion, Nayonnaise, cayenne, and salt to chicken mixture and toss until well combined. Cover and refrigerate until chilled before serving. Serve on whole wheat bread, if desired.