Sweet And Sour Salad Food

SWEET AND SOUR BEAN SALAD

Steps:

• Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired.

SWEET-AND-SOUR SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water. Place in a bowl; add pepper, cucumber and onion. In a jar with tight-fitting lid, combine remaining ingredients; shake until sugar is dissolved. Pour over salad; toss. Chill.

SWEET AND SOUR CUCUMBER SALAD

Steps:

• Wrap sliced cucumbers in paper towels to absorb excess liquid and refrigerate.
• In a bowl combine lemon juice, vinegar, salt and ginger. Add sugar to taste. Add wasabi and stir until sugar and wasabi dissolve in mixture. Transfer cucumber slices to a bowl. Pour dressing over cucumbers and toss to coat.

SWEET AND SOUR PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water.
• Place in large serving bowl, add onion, tomato, cucumber, green pepper and parsley, set aside.
• In a saucepan combine the dressing ingredients, cook over medium-low heat for 10 minutes or until sugar is dissolved.
• Pour over salad and toss.
• Cover and refrigerate for 2 hours.
• Serve with slotted spoon.

SWEET-SOUR VEGETABLE SALAD

Steps:

• For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool. , In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.

CRUNCHY SWEET AND SOUR SALAD

Steps:

• Melt butter in skillet and brown walnuts & ramen noodles; cool on paper towels.
• Combine browned noodles and walnuts with broccoli, lettuce, and onions in large serving bowl.
• Whisk remaining four ingredients together in mixing bowl.
• Dress salad when ready to serve.

SESAME SWEET AND SOUR SALAD DRESSING

Steps:

• Stir sugar, soy sauce, sesame seeds, mustard, salt, and garlic powder together in a jar with a tight-fitting lid; add vinegar and water, seal jar, and shake until the sugar is dissolved completely.
• Pour oil into the jar. Seal again and shake until the oil is emulsified into the dressing.

QUICK SWEET-SOUR SPINACH SALAD

Steps:

• In a large salad bowl, combine the spinach, cranberries and onions. In a small bowl, whisk the oil, sugar, vinegar, mustard and celery seed. Pour over salad; toss to coat. Serve immediately.

SWEET AND SOUR CUCUMBER DILL SALAD

Steps:

• Place cucumber slices in a colander.
• Sprinkle with salt; toss to coat and let stand 15 minutes, stirring occasionally.
• Meanwhile, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
• Drain cucumbers well and pat dry.
• Add cucumbers to dressing and stir to blend.
• Refrigerate at least 30 minutes and up to 2 hours.
• Serve cold.

SWEET AND SOUR PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
• Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
• Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

LEMONY SWEET AND SOUR TENDER VEGGIE SALAD

Steps:

• Place a large skillet over high heat with 2 inches of water. Cover with a lid and bring up to a boil. While the water starts working make the dressing.
• In the bottom of a salad bowl combine the honey, lemon juice and zest, add a little salt and pepper. Pour in the extra-virgin olive oil in a slow steady stream while whisking. Reserve the dressing. Once the water has come up to a boil, add a little salt and all the veggies, stir them around in the water, count to 20 then drain thoroughly, add the hot veggies to the dressing in the bowl and toss to combine, let the veggies cool in the dressing. Once cooled add the basil, re-season with salt and pepper, to taste, and serve.

SWEET-AND-SOUR EGGPLANT SALAD

Steps:

• Sprinkle the eggplant cubes with salt and leave in a colander for about 1/2 hour for the juices to drain away. Then rinse and dry.
• Cover the bottom of a heavy pan with olive oil. Fry the onion in this until it is soft and golden. Add the eggplants, and stir, turning them over, for about 5 minutes. Add the garlic and stir, until it begins to color. Add the tomatoes, with their juice, the parsley, mint, vinegar, sugar, and pepper or ground chili pepper. Cook over very low heat for about 20 minutes, or until the eggplants are soft. Serve cold.
• Variations
• For a Syrian flavor, instead of the vinegar add 2-3 tablespoons pomegranate molasses or concentrate and 5 or 6 cloves garlic left whole.
• Add 1 pound canned chickpeas (drained).

SWEET AND SOUR SALAD DRESSING

Steps:

• Stir together sugar, vinegar, Worcestershire sauce, onion, and ketchup until the sugar has dissolved. Whisk the vegetable oil into the onion mixture until incorporated. Cover and refrigerate 1 hour; shake well before using.

MOM'S SWEET AND SOUR BEAN SALAD

Steps:

• Mix ingredients and chill.

SWEET AND SOUR SALAD DRESSING:

Steps:

• Mix all ingredients together in a jar with a tight fitting lid or in a blender and shake or blend well until combined; Store in the refrigerator until ready to use.

SWEET AND SOUR DRESSING

Steps:

• In a blender or salad dressing shaker, combine oil, sugar, vinegar, onion, salt, mustard, and celery seed. Blend or shake until emulsified.

SWEET AND SOUR CHICKEN SALAD

Steps:

• In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.