GRANDMA'S HEIRLOOM TOMATO SALAD
Provided by Food Network
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Add the cucumbers, onions and salt to a bowl, and stir to combine. Set aside for 30 minutes to draw out any excess moisture. Drain and discard the liquid.
- Add the mayonnaise, cider vinegar, dill and sugar to a large bowl; season with pepper and stir to blend. Add the tomatoes and the drained cucumbers and onions, and toss to combine. Taste and adjust the seasoning as needed.
GRANDMA'S MOLDED TOMATO SALAD
I used to joke with my Mother about Grandma's "Moldy" Tomato salad. If you have heard of tomato aspic, this is somewhat of a variation of that dish. It is very easy and really so tasty. One of my favorite Jello Salads.
Provided by Pam Ellingson
Categories Other Salads
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. In a medium to large saucepan, heat tomatoes to just boiling and add gelatin. Stir until gelatin is dissolved. Remove from heat and chill until slightly thickened, usually between 45 minutes to one hour. Check occasionally so it doesn't set too much.
- 2. When thickened, stir in the remaining ingredients thoroughly and pour into a lightly oiled 6 cup mold or 9x15 baking pan. Chill til completely set.
- 3. To serve, unmold on lettuce leaf lined plate. Or if in a baking pan, cut into squares and serve.
GRANDMOTHER'S ORANGE SALAD
This orange salad dessert is slightly sweet and tangy, too. It adds beautiful color to any meal and appeals to all ages! -Ann Eastman, Santa Monica, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Drain oranges and pineapple, reserving juices. Set oranges and pineapple aside. Add water to juices to measure 2 cups. Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved. Stir in sherbet until smooth. , Chill until partially set (watch carefully). Fold in oranges, pineapple and bananas. Pour into an oiled 6-cup mold. Chill until firm.
Nutrition Facts : Calories 161 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 55mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
MOLDED TOMATO SALADS
These bite-sized tomato salads are a unique, flavorful approach to an appetizer course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Prepare an ice bath, and bring a large saucepan of water to a boil.
- Using a slotted spoon, lower the tomatoes, a few at a time, into the boiling water. Cook 15 to 30 seconds. Transfer tomatoes to the ice bath, and let stand several minutes. Drain the tomatoes in a colander.
- Peel the tomatoes; remove and discard the cores. Slice tomatoes in half, and, using a melon baller, remove and discard all the seeds. Cut the tomato flesh into 1/4-inch dice, and transfer to a medium bowl. Sprinkle tomatoes with 1 teaspoon salt, and let them stand about 25 minutes.
- Place the tomatoes in a sieve, and gently press down on the flesh, extracting as much of the liquid as possible. If your tomatoes are particularly juicy, let them stand 15 minutes more; reserve tomato water to use in sauces or vinaigrettes. Return the tomato flesh to the bowl, and add olive oil, garlic, shallot, and marjoram. Season with salt and pepper; mix to combine.
- Generously brush a 1/2-cup dry measure with olive oil. Fill with tomato mixture, and press down with the back of a spoon, extracting any excess liquid; pour off liquid. Line a salad plate with a shiso leaf. Run a small knife between tomato mixture and the measure, and invert measure on shiso leaf. Gently tap bottom, and unmold salad.
- Repeat step five with the remaining tomato mixture and shiso leaves, and serve.
GRANDMA'S CREAMY POTATO SALAD
This potato salad is just like Grandma's.
Provided by Frank David
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
- Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g
GRANDMA'S CHERRY SALAD
i received this recipe from my first husbands mother. I loved her dearly and miss her so much. My holidays would not be so joyful without her cherry salad. My second husband looks forward to it every Thanksgiving and Christmas. But in the past several years my husband and son have put a new twist on it. they freeze it. when...
Provided by michelle 'FLAME' kelley
Categories Other Side Dishes
Time 2h30m
Number Of Ingredients 6
Steps:
- 1. step one: in large bowl blend cream cheese till smooth no chunks. then fold in whip cream. set aside.
- 2. step two: in medium bowl mix in pineapple and cherries. pouring into a sieve and drain well saving all the juices. let set for about 5min.
- 3. Step three: measure out 1/2 cup of the mixed juice. the rest of the juice can be mixed with equal parts water and poured into ice trays or Popsicle trays for treats or flavored ice cubes for drinks.
- 4. Step four: pour the fruit that is well drained into the cool whip and cream cheese mix on medium for 1 min. to not over blend,you want the fruit to be mixed not chopped to bits.
- 5. Step five:in glass measuring cup take 1/2cup juice and heat it in microwave or on stove till very hot. dissolve the three envelopes of knox gelatin. mix this well we don't want any chunks left. let cool for two minutes.
- 6. Step Six: pour juice into the cool whip fruit mixture stirring on low till well blended. this will look a little soup but will set up in the fridge.
- 7. Step seven :pour all of the mixture in to a mold of your choice. I use a jello mold or cake mold. you can also just pour it into two smaller plastic bowls with covers so you only have to put out a little at a time or one at either end of the table.
- 8. Step eight: place molds in fridge for one hour or till set firm. you can freeze this salad for a ice cream textured desert.
GRANDMA'S POTATO SALAD
Our Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 24 servings.
Number Of Ingredients 18
Steps:
- Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.
Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.
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