SANDRA'S PARTY SALAD
The ultimate party or potluck dish... bring copies of this recipe because everyone will be asking! Make sure to not mix everything together until the very last minute as the noodles will get soft after a few hours and lose their special crunch.
Provided by Sandra Swan
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 15
Steps:
- Mix bok choy, napa cabbage, carrots, and bell pepper together.
- Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
- Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
- Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
- Toss vegetables, noodle mixture, and dressing together. Serve immediately.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 11.9 g, Fat 18.4 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 2.3 g, Sodium 337.2 mg, Sugar 5.6 g
TOMATO AND BREAD SALAD
Provided by Sandra Lee
Time 8m
Yield 4 serving
Number Of Ingredients 8
Steps:
- Dice the tomatoes into 1-inch pieces. Set aside.
- To make the dressing, whisk together the olive oil, vinegar, garlic, and salt and pepper in a large bowl. Add the tomatoes and basil and toss. Add the bread, toss, and spoon onto a serving platter, topping with mozzarella.
MIXED GREEN SALAD
Garlic, basil and crushed red pepper flakes season the light vinaigrette that dresses this refreshing salad. A sprinkling of Parmesan cheese on top gives it even more flavor. -Jody Fisher Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, basil and pepper flakes; shake well. In a salad bowl, combine the greens, tomatoes and cucumber. Drizzle with dressing and sprinkle with Parmesan cheese; toss to coat.
Nutrition Facts : Calories 110 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
SANDY'S POTATO SALAD
Steps:
- Place the potatoes in a large bowl. Add the eggs, celery, relish and onions.
- Mix the mayonnaise, mustard and sugar in a small bowl. Slowly pour the mayonnaise mixture into the potatoes - don't put it all at once - and mix together until moist. You might not use all of the 2 cups of the mayonnaise mixture (it depends on the potatoes). Add salt and pepper to taste.
SANDRA'S SURPRISE SALAD
I got this recipe from a good friend and co-worker Sandra. She loved this salad and made it quite often for our potluck lunches. Fresh and yummy! Baby string coconut is called Macapuno and is found in the Asian aisle at our grocery store. It is native to the Phillipines from what I have been told.
Provided by Kerena
Categories Dessert
Time 5m
Yield 1 bowl, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and refrigerate until time to serve.
Nutrition Facts : Calories 1326.8, Fat 95.6, SaturatedFat 65.2, Sodium 83.3, Carbohydrate 126.3, Fiber 23.6, Sugar 86.9, Protein 12.7
PUMPED UP POTATO SALAD
Steps:
- Bring a large pot of water to a boil over high heat. Add a big pinch of salt and the pasta and cook according to the package directions until the pasta is tender. Drain the pasta, rinse with cold water and set aside.
- In a large bowl, mix together the honey mustard dressing, mayonnaise, sour cream and apple cider vinegar. Add the pasta, potatoes, carrots, celery, eggs and bell peppers. Mix until all the ingredients are well coated.
- Taste and adjust the seasoning with salt and pepper. Refrigerate until ready to serve. When ready to serve, put into a serving bowl and garnish with the scallions.
BREAD SALAD
Steps:
- In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers. In a small bowl, whisk together the vinegar and oil; season, to taste, with salt and pepper. Pour dressing over vegetables and toss thoroughly but gently. Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all.
EGGY POTATO SALAD
Steps:
- Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.
QUICK CARROT SALAD
Steps:
- For Dressing: In a glass jar with a tight fitting lid combine the vinegar, sugar and salt. Screw on lid and shake vigorously until the salt and sugar has dissolved. Add the remaining dressing ingredients and shake vigorously until emulsified. Dressing will last up to 3 weeks in the refrigerator.
- In a medium serving bowl, combine the carrots, onion, and dressing; toss to coat. Taste and season with salt and pepper, if needed.
FRESH BROCCOLI SALAD
Steps:
- In a large bowl, toss together all ingredients, except black pepper.
- Divide among 2 chilled salad plates. Serve with freshly ground pepper.
SURPRISE SALAD
Provided by Ruth A. Matson
Categories Salad Bean Egg Herb Potato Mayonnaise Beet Summer Lettuce House & Garden
Yield Serves 4 to 6
Number Of Ingredients 11
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.
CRANBERRY SURPRISE SALAD
Make and share this Cranberry Surprise Salad recipe from Food.com.
Provided by auntb
Categories Low Protein
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Dice cranberry sauce into small cubes.
- Add pineapple and marshmallows.
- Fold in whipping cream.
- Top with nuts (optional).
- Chill and serve.
Nutrition Facts : Calories 300.2, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 44, Carbohydrate 43.2, Fiber 1.1, Sugar 39, Protein 1.3
More about "sandras surprise salad recipes"
SURPRISE SALAD RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SANDRA LEE'S 'THE LEE FAMILY' POTATO SALAD RECIPE - TODAY.COM
From today.com
4.2/5 (42)Category Side DishesCuisine American
- 1. In a medium-sized bowl, mix green onions, celery, mayonnaise, mustard and relish until well combined.
- 3. Cover tightly and refrigerate for at least 30 minutes, or up to one day, to let the flavors come together.
SANDRA'S FROZEN SALAD - BIGOVEN.COM
From bigoven.com
PICNIC SURPRISE | SEMI-HOMEMADE COOKING | FOOD NETWORK
From foodnetwork.com
PINEAPPLE CUCUMBER SALAD - IMMACULATE BITES
From africanbites.com
SANDRA’S DELICIOUS PARTY SALAD RECIPE – THE DELISH RECIPE
From thedelishrecipe.com
SANDRA’S MEXICAN ISRAELI SALAD - ZESTY SALAD RECIPE - TORI AVEY
From toriavey.com
GRANDMA'S STRAWBERRY PRETZEL SALAD - THESTAYATHOMECHEF.COM
From thestayathomechef.com
You'll also love