Having salad as a side meal is always great. 3 bean salad, the 24-hour slaw salad, hot dressing salad, adreana’s greek pasta salad and aegean artichoke & penne pasta salad are 5 salads that are easy to prepare and very delicious.
Below are the recipes of these salads so you can try them at home.
1. Another 3 Bean Salad
Ingredients:
– 1 cup Sugar
– 1/2 teaspoon Salt
– 1 cup Vinegar
– 16 ounces Green beans, can – drained
– 16 ounces Yellow beans, can – drained
– 16 ounces Lima beans, can – drained
– 16 ounces Garbanzo beans, can – drained
– 16 ounces Red kidney beans – drained
– 1 each Green pepper – slivered
– 4 each Celery – sliced
– 3 each Onions, medium – sliced thin
Directions:
– Combine sugar, salt vinegar in pan, bring to boil for 1 min.
– Cool.
– Toss all other ingredients together and pour the vinegar mixture over
them.
– Marinate for 24 hrs in refrigerator, stirring occasionally.
2. 24-Hour Slaw
Ingredients:
– 3/4 cup sugar
– 1 lg. head cabbage – shredded/not chopped
– 2 lg red onions – thinly sliced
Hot Dressing
Directions:
– Stir sugar into cabbage.
– Place half of the cabbage in a large bowl.
– Cover with onion slices. Top with the remaining cabbage.
– Pour boiling hot dressing over slowly.
– Do not stir. Cover and refrigerate at once.
– Chill 24 hours.
Stir well before serving.
3. Hot Dressing
Ingredients:
– 1 teaspoon celery seeds
– 1 1/2 teaspoons salt
– 1 teaspoon sugar
– 1 cup cider vinegar
– 1 teaspoon dry mustard
– 1 cup oil
Directions:
– Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
– Bring to a rolling boil.
– Add oil, stirring,and return to rolling boil.
– Makes about two cups.
4. Adreana’s Greek Pasta Salad
Ingredients:
– 1 pound rotini
– 1 pound boneless skinless chicken breasts
– 3 stalks celery – chopped
– 1 red bell pepper – chopped
– 2 1/4 ounces black olives – sliced
– 4 ounces feta cheese – drained & crumbled
– 3 green onions – finely sliced
– 16 ounces Italian salad dressing
Directions:
– Cook chicken in water to cover with 1 bay leaf.
– Bring to boil and cook for 30 min. or until juices run clear.
– Cool and remove skins. Or, you can cook chicken in frying pan until cooked through.
– Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well.
– I use only about half the bottle of dressing and then put the rest on the table if someone wants more.
– Serve warm or cold.
Serves 6
5. Aegean Artichoke & Penne Pasta Salad
Ingredients:
– 6 fresh baby artichokes
– 1/4 cup lemon juice
– 1/2 pound penne pasta
– 1/2 cup tomato juice
– 2 tablespoons olive oil Juice of one lemon
– 2 cloves garlic – minced
– 3 tablespoons fresh parsley
– 3 tablespoons fresh basil or 1 tsp. dried
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup fresh tomato – chopped
– 1/2 cup olives Kalamata
– 2 tablespoons capers
– 1/2 cup feta cheese – optional
Directions:
– Cut stems off artichokes.
– Peel off tough outer leaves to reveal yellow-green hearts.
– Cut artichokes into quarters.
– Combine 1/4 cup lemon juice with 2 cups water in a medium bowl.
– Add artichokes to lemon water and toss to prevent discoloration.
– Drain.
– Steam artichokes until tender, about 20 minutes.
– chill.
– In a large pot, bring 2 quarts water to a rapid boil.
– Add 1 teaspoon salt and penne.
– Cook penne until al dente, about 10 minutes.
– Drain and rinse with cold water.
– To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.
– Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.
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