Salads & Cole Slaw

For Homemade Salad Croutons – see Bread

BOILING POTATOES  (from Siegi’s waitress)

Use this method for boiling potatoes for potato salad they wont get mushy.

Boil yellow or Idaho potatoes in skins
Remove from water
Put potato between two rags and twist and pull skin off.
Refrigerate potato overnight in covered bowl
Then cut into desired shape/size.

Makes 5 cups – Servings:  6-8

2 lb potatoes (6 medium size) (4 cups cooked)
2-3 hard cooked eggs, chopped
½ c chopped (or grated) white onion
2 T chopped fresh parsley
3 T finely chopped red pepper
1 to 1-1/2 c thinly sliced celery
¾ c chopped dill pickles
1 to 1-1/2 t salt
1/8 t pepper
½t celery seed
2t (to 2T) prepared mustard
1 to 2T cider vinegar
1 c mayonnaise
OPTIONAL:  ½ c sliced black olives, ¼ c one half slices of radishes, 1 t sugar

Wash potatoes.
Place unpeeled potatoes in large pot with enough salted water to cover them.
Add 1/2 t salt per 1 cup water.
Cover tightly and boil 30-35 min., or til tender.  Drain.
When cool, peel (if desired). Dice into cubes, measuring 4 cups.
Combine in bowl with onion.
Blend together vinegar, salt, pepper and celery seed. Sprinkle over warm potatoes.
Cover and refrigerate at least 2 hours.
Just before serving, stir in mayo-mustard dressing and add celery, eggs, pickles, red pepper, optional items as desired.
Garnish if desired, with crumbled bacon, grated cheese or carrots, olives, egg slices, cherry tomatoes, chives.


4 med. potatoes (l lb or so) peeled, sliced/diced
5 slices bacon
4 T flour
1 T vinegar
1 t salt + 1 t salt
1 t sugar
2 t chopped parsley
1/2 c water
1/2 c milk
1 t celery seed
dash pepper
1/4 c green onions, chopped (optional)

Boil potatoes in water with 1 t salt, til tender.
Fry bacon til crisp. Remove bacon, drain and crumble.
To bacon drippings, add flour and vinegar.
Stir in water & milk and cook, stirring constantly til mixture boils and thickens.
Mix in 1 t salt, sugar, parsley. Add potatoes and coat well.
Serve with chopped onions and crumbled bacon sprinkled on top. Serve hot!


DRESSING:  Mix and chill overnight:
6 T fresh grated parmesan cheese
4 T red wine or Balsamic vinegar
4 T lemon juice
1 c olive oil
2 t salt; 1/8 t pepper
2 T sugar
1 t dry mustard
½ t garlic powder
1 medium red onion, sliced thin
1 head iceberg lettuce, cut up AND 1 head red leaf or Romaine lettuce
4 artichoke hearts, chopped (a 4 oz. bottle)
2 sticks of heart of palm
4 T pimento or red bell pepper, thinly sliced

Toss with chilled dressing above.
This is a soaked salad or somewhat soggy, but out of this world


1 head Butter lettuce, torn into bite-size pieces
½ head Red leaf lettuce, torn into bite-size pieces
1 avocado, cut into bite-size pieces
½ small cantaloupe, cut into bite size pieces
1 c diced jicama or cut into small stars
Heavenly Orange Salad Dressing (on back)

Mix JICAMA stars in small bit of dressing.
Mix salad ingredients with rest of salad dressing
Garnish salad with Jicama Stars on top

FESTIVE TOSSED SALAD  (Taste of Home)  (11/04)
Yield:  12 servings.

1 cup coarsely chopped pecans
3 T margarine or butter
¼ c sugar
1 t coarsely ground pepper
¼ t salt
12 cups torn mixed salad greens
¾ c dried cranberries (craisins)
4 oz. crumbled feta or blue cheese

Use Rapsberry Viniagrette OR:
¼ c red wine vinegar or cider vinegar
¼ c vegetable oil
½ c loosely packed fresh parsley sprigs
¼ c chopped red onion
2 garlic cloves, peeled
1 T sugar
½ t dried oregano
1/8 t salt
1/8 t pepper

Blend all dressing ingredients in blender or food processor til smooth.
Mix sugar, pepper and salt.
In a skillet, melt margarine, add nuts and stir til toasted, about 5 min.
Pour sugar mixture over nuts.  In salad bowl, toss the greens, cranberries, cheese and walnuts.
Drizzle desired amount salad dressing over salad.  Toss to coat.
Serve immediately

(Serves 4)

10 oz. romaine lettuce
few sprigs of watercress-optional
1 cup croutons
2 T fresh grated parmesan cheese
4 slices bacon, fried and crumbled

Mix dressing ingredients below. Refrigerate.
Wash lettuce and watercress; tear into bite-sized pieces. Place in salad bowl.
Sprinkle lettuce with 1/4 t coarsely ground black pepper and salt.
Mix in dressing. Top with croutons, parmesan cheese and bacon

Dole’s Caesar Dressing:
1-1/2 t anchovy paste
2 med cloves garlic, pressed
OR 1/4 t garlic powder
1 T drained capers, opt
1/4 c olive oil
Juice of 1/2 lemon OR (2 T lemon juice)
1 t Dijon mustard
1 t Worcestershire Sauce


1 med. sz ripe avocado, cut into thin wedges
1 lb small fresh mushrooms, sliced thin
2 kiwi, sliced thin, rounds cut into fourths
Purple onion rings, if desired, thinly sliced
1 bunch red leaf lettuce
1/2 c non-salted peanuts or cashews
1 can mandarin oranges

Wash lettuce, drain, roll in paper towels or dishtowels; chill.
Tear lettuce into small bite-size pieces, and mix with mushrooms, avocados, kiwi.  Just before serving, toss with Dressing below.
Add peanuts and oranges/grapes just before serving as they will wilt lettuce, and peanuts will get soggy.

1/8 c red wine vinegar
1/8 c peanut OR olive oil
To taste: Salt, pepper, sweet ‘n low, garlic salt, mace
May want more vinegar than oil.
DO NOT POUR Dressing over salad until ready to serve.

NOTE:  Peak season for pears in USA in the South is late August thru September; and September & October in the North.
Pears DO ripen after picking.
Serves 4

6 oz pkg Spring Mix salad greens – or romaine lettuce or your favorite greens
1 pear, chopped in small chunks or large granny Smith apple, sliced thin
¼ c dried cranberries (Craisins are good)
½ c crumbled blue cheese or grated Gruyere cheese
½ c carmelized pecans (directions on back)
OR use Diamond’s Nut Toppings – Glazed Pecans
OR Honey Roasted Cashews
OPTIONAL: ¼ of a navel orange or nectarine, cut into small pieces

Place salad greens in large mixing bowl.  Add fruit, cheese & nuts.
Pour dressing (see back of card) over salad and toss gently to coat.

Dressing:  (this is EXCEPTIONAL on this salad!
Whisk in small bowl:
2 T olive oil
2 T seasoned rice vinegar
1 t sugar
½ t  dry mustard
¼ t celery seed
¼ t garlic salt
In a pinch you can use Poppyseed Dressing or  Raspberry Vinaigrette

To caramelize pecans:  
1 T butter or margarine, ½ c pecan halves, 1 T brown sugar
Melt butter in small skillet over low heat.  Add pecans and brown sugar.  Cook, stirring constantly 2-3 minutes or til caramelized.  Cool pecans.


10 oz pkg mixed salad greens – or use red leaf lettuce*
2 navel oranges, peeled and cut into small pieces
¼ c thinly sliced red onion or Vidalia onion
2 ripe avocados, cut into small chunks
6 oz. cooked, diced chicken breast—optional
¼ c toasted pecans (glazed are good)
½ c balsamic vinaigrette (Raspberry flavor is good)

In salad bowl, combine salad greens, oranges, chicken, onions, avocado.
Add dressing and toss and sprinkle with pecans.


MICROWAVE METHOD: Place on paper plate and cook on Full Power for about 4 minutes, stirring each minute of cooking time

CONVENTIONAL OVEN:  Place 1 layer deep on cookie sheet and cook at 350° for 12-15 min OR at 250 for 30 min, stirring once.

Makes 6-8 Servings

1 head Bibb lettuce, torn
10 ounces gourmet mixed salad greens OR *your favorite salad greens
2 cups fresh, chopped pineapple, cut into 1-inch cubes
2 kiwi, peeled and sliced
11 oz. can mandarin oranges, drained and chilled (or fresh oranges)
32 red or green seedless grapes, cut in half lengthwise
Sweet-Hot Vinaigrette (recipe below)
Sugared Almonds (recipe below)

Spin lettuce leaves very dry.  (Dressing won’t cling if leaves are wet.)
TOSS first 6 ingredients together in a large bowl.
Just before serving, drizzle with Sweet & Hot Vinaigrette.
Sprinkle with Sugared Almonds.

¼ c vegetable oil
¼ c balsamic vinegar
2 tablespoons sugar
¼ t salt
¼ t black pepper
¼ t hot sauce  (Tabasco)
WHISK together all ingredients. Cover and chill 30 minutes.

1 cup slivered almonds
1/2 cup sugar
Mix together sugar and almonds in a heavy saucepan over medium heat, stirring constantly for 10 minutes or until golden. They will carmelize all at once. Spread nut mixture in an even layer on lightly greased wax paper or pan.  Cool 20 min. Put paper towel on top of nuts and break into pieces, with mallet if necessary.

Prepare this salad in the fall when pomegranates are in season.
Small head red leaf lettuce
Small head Boston lettuce
1 cup thinly sliced red onion
seeds of 1 fresh pomegranate
1 small can mandarin orange sections, drained (or 1 navel orange)

Dressing – Mix and Chill:
¼ c orange juice
2 T tarragon white wine vinegar
1 T olive oil
1 t honey
1 t Dijon mustard
1 clove garlic, minced
1 green onion, minced
2 T chopped fresh parsley.

CHESTER’S  FALL  SALAD        10/05

Iceberg lettuce
Red lettuce
Feta cheese
Yellow bell pepper
Pomegranate seeds
Green onions
Navel orange or tangerine
Vidalia Onion Raspberry Dressing.

SUMMER SALAD  (like Panera Bread)
Fix when Blueberries and Strawberries are in season in June-July-August

Strawberries, quartered
Pineapple tidbits (canned or fresh)
Orange, cut into small pieces (or canned mandarin oranges)
Roasted pecans
Red leaf lettuce

Poppyseed dressing
Or Vidalia Onion-Rasberry Dressing.

RED BEANS ‘n RICE SALAD      ($5,000 Winner)

16 oz. pinto beans, drained
1-1/2 c cold cooked rice
1 medium tomato, chopped
½ c chopped fresh cilantro leaves
½ c minced green onion
1 Jalapeno pepper, fresh minced; or diced bottled Jalapenos to taste
2 ripe avocados, diced
1 c shredded cheese
1 small can sliced black olives
Jar of Salsa or Picante Sauce
Scoop Tostitos or Fritos

In large bowl with a cover, mix salad ingredients well, EXCEPT rice, cheese and avocados.
Gently toss salad with salsa.  Can add more salsa if desired.
Cover and refrigerate at least 2 hours, or overnight.
Just before serving, add rice, cheese and avocado—if you mix cheese in with HOT rice, the cheese melts and salad looks terribly unappetizing!).
Serve with large Fritos or scoop Tostitos.

LUBY’s SLAW         (Cherie likes!)

cabbage, shredded fine
tomatoes, chopped finely
celery, chopped finely
dill pickles, chopped
celery seeds

Mix with vinegar/oil dressing.

CREAMY COLESLAW    (5/2014)  Thick ‘n creamy!

Your favorite ingredients for slaw – enough for 4-6 servings.
Green, purple cabbage, red or green pepper, carrot strips,
OPT:  Garnish with fresh peeled tomato, diced

CREAMY DRESSING: Makes 4-6 servings
1/2 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
2 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. dry mustard
Dash of fresh ground black pepper

Mix all dressing ingredients together and stir in slaw.
OPT:  Garnish with diced tomatoes.

GRANDMA EHRIG’s COLESLAW  (5/2014)  Chester Loves!
Served at Santee, California 2×2 Conventions

¼ c sugar
¼ c vinegar; regular or apple cider
1/8 c (2T) oil (or more)
½ t salt
Boil sugar, salt and vinegar til sugar/salt are dissolved. Add oil.  Refrigerate.

10 oz white shredded cabbage (NOT with carrots & purple cabbage)
Golden raisins
Dash of celery seed

KFC COLE SLAW  (7/2014)  Chess, Galen & Mom love!

8 cups (16 oz pkg) chopped cole slaw mixture (cabbage/carrots, etc.)

½ c sugar
½ t salt
1/8 t pepper
½ c mayonnaise
¼ c buttermilk
1 ½ T white vinegar
2-1/2 t lemon juice, freshly squeezed

In bowl with a tight fitting lid that is large enough to accommodate all the slaw, place all Dressing ingredients and mix well.  Add cabbage/slaw mixture.
Shake bowl well.  Turn bowl over and shake well.
Refrigerate at least 2 hours before serving

SUPER RAMEN SALAD            Melba 10/90
Serves 6-8.

1 pkg 3 oz Ramen noodles, any flavor, uncooked
1/2 head Cabbage, chopped fine (red or  green) OR 1 lb Dole Cole Slaw Mix
1/4 c Sunflower seeds, toasted
1/4 c Slivered almonds, toasted
2 T Sesame seeds, toasted
10-12 Green onions, sliced

1/4 c oil
3 T white vinegar
2 T sugar
1 t salt
1 pkg Ramen seasoning mix  (comes with noodles)

Crush uncooked noodles and combine with salad ingredients.
Set aside nuts and seeds. Make Dressing.
Toss salad with dressing. Refrigerate 2 hours.
Just before serving, add sunflower seeds and almonds.

Soup seasoning packet
1 T sugar
1 t salt
1 t Accent
3 T vinegar
1/2 c oil  (can use less)
Bring to boil in saucepan.  Cook for 10 min.

MICROWAVE: Place on paper plate and cook on Full Power for about 4 minutes, stirring each minute of cooking time.
CONVENTIONAL OVEN:  Place 1 layer deep on cookie sheet and cook at 350° for 12-15 min OR at 250° for 30 min, stirring once.

ASIAN RAMEN NOODLE SALAD (Cole Slaw)  – not tried

1 (8 ounce) bag coleslaw mix (half of a 16 oz. bag)
1 package ramen noodles, raw & crushed (Oriental Flavor is good)
1/2 cup sunflower seeds (dry roasted ae good)

1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (I use 6 pkts. of Splenda)

Mix together the coleslaw mix, crushed noodles& sunflower kernels.
In a small bowl, mix the Ramen Noodle seasoning pkt., oil, vinegar & sugar together.
Mix all together and refrigerate at least 2 hours.

OSUNOMONO SALAD   (Japanese cucumber & shrimp salad)

3          2          1          Cucumbers, thinly sliced
1T        2t         1t         Oil
1/4c     2T+2t  1T+lt    Vinegar
2t         1-1/2t  1t         Salt
2T        4t         2t        Sugar (or sugar substitute)
1T        2t         1t        Soy sauce
1c        2/3c     1/3c     Salad Shrimp, cooked, peeled, no tails
2 T       4t         2t        Toasted sesame seeds
3          2          1         Green onion, chopped finely
1T        2t        1t         Parsley flakes

Peel cucumbers lengthwise, leaving a few strips of green.
Slice lengthwise and remove seeds.  Then slice crosswise very thin.
Combine oil, vinegar, salt, sugar, soy sauce, parsley flakes.
Stir in cucumbers, sesame seeds, onion, shrimp.
Place in tight fitting container with cover. Shake well.
Chill 1-2 hours. Stir in shrimp.


3-4 cucumbers
1 c sour cream
1/2 c mayonnaise
1/4 c milk
2T sugar or sugar substitute
1/2 t salt
1/2 t pepper
parsley flakes
minced green onion

Peel and slice cucumbers about 1/4” thick.  Mix remaining ingredients and submerge cukes in it.  Sprinkle top with dry parsley flakes and minced green onion.

CUCUMBERS ‘N SOUR CREAM           Taste of Home        4/07

4 medium cucumbers sliced thinly
1/2 cup sour cream
3 Tbsp. white vinegar
1 Tbsp. sugar
Pepper to taste
1 small sweet onion, thinly sliced and separated into rings


In medium bowl, mix together:

½ c key lime juice
¼ c vegetable oil
¼ c sugar
½ t salt
2 T Thai chili sauce
½ c chopped green onions
2 peeled & diced small cucumbers
¼ c chopped fresh cilantro

Cover and refrigerate.
Before serving, sprinkle with ¼ c finely chopped peanuts.
Cover and refrigerate for awhile before serving

Makes 12 servings

6 large tomatoes, thinly sliced
French Bread, sliced (optional)
1 small red onion, THINLY sliced
4 cups ice water

MARINADE (Mix together):

3/4 c balsamic vinegar
1/4 c olive oil
2 T water
2 t sugar
1/2 t salt
1/2 t pepper
2 cloves garlic, minced
1/2 c to 1 cup chopped fresh basil

Combine onion slices and 4 cups ice water in large bowl.  Let stand 30 min.  DRAIN off water and pat onions dry with paper towels.  In shallow dish, LAYER half of tomato slices.  Top with half of onion slices; drizzle with half of marinate; repeat with remaining tomato slices, onion slices and marinade.  Cover and chill 30 min.  SPRINKLE with Parmesan cheese, if desired and serve at room temperature with bread.


2 T salad or olive oil
1-1/2 to 2 T vinegar or lemon juice
1 T minced parsley
1/4 t garlic salt
1/2 t salt
1/2 to 1 t sugar
1/8 t freshly ground pepper
1/8 t oregano
3 sliced tomatoes
2 T chopped green onion-optional

Combine all ingredients except tomatoes well, til well blended. Pour dressing over tomatoes  and cover.  Refrigerate at least 1 hour to blend flavors.



1-1/2 c carrots GRATED (NOT julienne strips)
1 cup raisins
½ c thinly sliced celery
2/3 c mayonnaise, plain yogurt or Miracle Whip
½ c chopped walnuts or pecans (optional)

Combine all ingredients and toss well.
Cover and refrigerate til chilled.


NOTE:  Capers are actually flower buds

NOTE:  Make sure flowers haven’t been sprayed with chemicals!
Wash gently in cold water and pat dry so won’t bruise
Best to add after the dressing so flowers retain their freshness

Lilies (including day lilies)
Wild Violet odorata
Viola tricolor (Heartsease)
Carnations & Pinks (Dianthus)
Chive flowers
Nasturtium – leaves & flowers
Geraniums – leaves and flowers
Primrose (primula vulgaris) yellow
Pot Marigold (Calendula officinalis)

Chrysanthemums—almost any kind grown – Dip flower heads in boiling water for few seconds; then pluck off petals and sprinkle in salad.

NOTE:  some flowers are toxic, so don’t use just any flower!


2 med. size Cucumbers, peeled if desired, seeded
10-12 large red Radishes
½ c + ¼ c crumbled Feta cheese
OPT:  2 tbsp minced red onion.
2 T red wine vinegar
2 T olive oil
2 T milk, whipping cream or buttermilk
½ t dried thyme (of fresh=much better=1-1/2 t chopped)*

Cut Cucumber in half lengthwise. Cut into half-moon slices ¼” thick.
Trim Radish ends. Cut in half lengthwise then cut in 1/8″ half-moon slices.
Mix together well: ½ c Feta, thyme, red wine vinegar, olive oil and milk.
Stir dressing into salad. Season to taste with salt and pepper.
Serve with extra ¼ c Feta sprinkled over salad.
Keeps in fridge for 1-2 days, but is best made fresh.
*for thyme, can substitute ¼ c fresh Mint leaves, thinly sliced.


Chill following:
1 Avacado, diced into small pieces
1 large Tomato, diced into small pieces
2 Green Onion, sliced very thin
2 T fresh Lime juice
1 T Cilantro, fresh, chopped (or to taste)
Salt & pepper to taste

Mix and serve.



4 oz. Mozzarella balls
Cherry or grape tomatoes (1/2 tomato for each moz. Ball)
Fresh chopped basil
Salt/pepper to taste
Dressing: 2T Olive oil & 1T Balsamic vinegar
OR 3T Newman’s Own olive oil/vinegar salad dressing.

Cut tomatoes in half and put on plate cut side up.
Sprinkle with salt. Let sit 5 min or so.
Mix all ingredients, adding dressing little at a time, so won’t get too much.