Category: Salads

Cole Slaw

INGREDIENTS
1/4 tsp dry mustard
1/4 tsp salt
1/4 cup sugar
4 tsp vinegar
1 cup mayonnaise
2 tsp celery seed (optional)
20 oz cabbage, shredded
1/4 cup carrots, grated

DIRECTIONS
Whisk together dry mustard, salt, sugar and vinegar until dissolved; add mayonnaise (and celery seed) and whisk to mix. Stir mixture into shredded cabbage and carrots. Refrigerate for 2 hours before serving.

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Red Cabbage and Wild Rice Slaw

INGREDIENTS
8 oz wild rice
1/4 cup lemon juice
2 tbsp sugar
1/2 tsp Lawry’s seasoned salt
1 1/2 tsp dill seed, coarsely ground
2 shallots, thinly sliced
1/2 cup dried cherries, chopped
1 sm head red cabbage, shredded
1/2 cup flat-leaf parsley, chopped
1/4 cup olive oil
salt and pepper to taste


DIRECTIONS
Prepare wild rice according to package instructions.

In a large bowl, combine lemon juice, Lawry’s seasoned salt, sugar, dill seed, shallots, dried cherries and cabbage.  Mix well and let stand for 5 minutes.  Stir in prepared wild rice, parsley and olive oil.  Season with salt and black pepper.

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Asian Tomato Salad

INGREDIENTS
2 lbs cherry tomatoes, halved
3 tbsp hoisin sauce
3 tbsp seasoned rice vinegar
2 tbsp sambal oelek
1 tbsp ketjap manis
2 tsp fish sauce
salt and pepper


DIRECTIONS
Combine ingredients and refrigerate for several hours before serving.

 

 

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Red Cabbage Salad

INGREDIENTS
1 head red cabbage, shredded
3/4 cup seasoned rice vinegar
1/3 cup sugar
1 tbsp salt
1 tsp Lawry’s seasoned salt
1/2 tsp black pepper
1 tsp onion powder
1/2 cup olive oil


DIRECTIONS
Combine all ingredients except oil in a large Ziploc bag.  Remove air and let stand in refrigerator for at least 8 hours (up to 4 days), turning regularly.  Add oil +/- 1 hour before serving.

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Chicken Pasta Salad

2-4 chicken breasts; cooked, cooled, and cubed
1 pkg (12 oz) bowtie pasta, prepared and cooled
1 pkg (12 oz) tri-color rotini pasta, prepared and cooled
1 bunch green onions, chopped
1 can (20 oz) pineapple tidbits
2 cups celery, diced
2 cups red grapes, halved
2 cups cashews
1 cup mayonnaise
1 bottle (12 oz) Kraft coleslaw dressing

Combine pasta, chicken, celery, onions, pineapple, and grapes.  Mix mayonnaise and coleslaw dressing and toss with pasta mixture; chill thoroughly.  Add cashews just prior to serving.

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Wonton Salad

1⁄2 pkg wonton skins
vegetable oil
1 large head iceberg lettuce, torn
1 bunch green onions, sliced
1 large tomato, cut into wedges
1 cucumber, sliced
3 carrots, shredded

Dressing:
1⁄3 cup sugar
1⁄3 vegetable oil
1⁄3 cup rice vinegar
1 tsp salt
2 tsp MSG (Accent!)

Cut wonton skins half lengthwise and fry in hot oil until crispy. In a large bowl, combine lettuce, green onions, tomato, cucumber and carrots. Combine dressing ingredients and toss with salad mixture. Add fried wontons just prior to serving.

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Red Cabbage Salad

1 large head red cabbage, thinly sliced
1 large onion, very thinly sliced
3⁄4 cup sugar
1 cup red wine vinegar
1 tsp celery seed
1 tsp prepared mustard
3⁄4 cup light olive oil

Toss cabbage, onion and sugar; set aside. In a sauce pan, heat vinegar, celery ceed, mustard and olive oil to boiling. When at full boil remove from heat and pour over cabbage. Set aside for 4 hours. Cover and refrigerate. Shake daily. Salad should be prepared 2 days in advance.

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Raspberry Spinach Salad

Salad:
1 bag baby spinach
1⁄3 cup feta, crumbled
1⁄3 cup almonds, sliced
1⁄2 pint fresh raspberries
1⁄2 cup dried cranberries

Dressing:
1⁄4 cup raspberry vinegar
1 tbsp Dijon mustard
1⁄4 tsp salt
1⁄4 tsp pepper
1 tsp sugar
3⁄4 cup Canola oil
10 fresh raspberries

In a small glass mixing bowl, combine vinegar, mustard, salt, pepper and sugar. Whisk thoroughly. Slowly add oil while whisking. Smash 10 raspberries and add to mixture. In a large bowl, toss spinach, feta and almonds. Add dressing. Garnish with fresh raspberries and serve immediately.

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Orange Almond Salad

INGREDIENTS
1 pkg (4 oz.) slivered almonds
3 tbsp sugar
1 tbsp Good Season Italian dressing mix
1⁄2 tbsp orange peel
2 tsp sugar
1⁄3 cup orange juice concentrate
1⁄2 tsp orange extract (optional)
2 tbsp red wine vinegar
1⁄2 cup canola oil
1 red onion, julienne
1 sm jicama, julienne
1 orange, peeled & sliced
1 lg head red lettuce, torn

DIRECTIONS
Mix nuts and 3 tbsp sugar, stirring continually, in a small saucepan until sugar is caramelized and nuts are brown and well coated. Spread on wax paper, separating clumps and cool.

Combine seasoning, grated orange peel, 2 tsp sugar, orange juice concentrate, vinegar and oil. Mix well. Toss onion, jicama, orange slices lettuce and dressing. Chill. Toss with nuts just before serving.

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Fresh Cranberry Relish

1 pkg (12 oz.) fresh cranberries
1 orange, peeled
1 cup sugar

Wash cranberries and place in food processor. Pulse until cranberries are in small, approximately equal pieces. Place in cranberries in a mixing bowl; cover with sugar. Place orange in food processor and process until liquefied. Pour orange juice and pulp into cranberries and mix well. Refrigerate for at least one hour before serving.

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Chinese Chicken Salad

1 yellow pepper
1 red pepper
1 medium carrot
2 ribs bok choy
16 oz chicken breast, grilled
8 oz ginger sesame dressing
10 oz romaine, cut
10 oz mesclun lettuce
4 oz wonton strips, fried
6 oz mandarin orange segments
kosher salt & pepper to taste
8 grissini bread sticks
2 tsp sesame seeds, toasted
8 sprigs cilantro
4 oz slivered almonds, toasted

Wash and julienne vegetables. Thinly slice the chicken into julienne strips. Place the ginger sesame dressing, sliced chicken, lettuces, vegetables, wontons and drained mandarin oranges in a mixing bowl. Season with salt and pepper and toss well. Transfer to a chilled salad bowl, building height in the center and arrange some of the colorful ingredients on top. Garnish with bread sticks, a sprinkle of toasted sesame seeds, toasted almonds and cilantro sprigs.

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