My Camper Kitchen

Posts Tagged ‘Salad’

Alexis Jonathan Salyers

3 Med. Cucumbers Peeled and Sliced 1/4″
1 Med. Sweet Onion sliced and separate into rings ( we prefer the red onion)
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper
1 teaspoon of celery seed (optional)
1 teaspoon of pepper flakes(optional)

Combine all in a large bowl, toss making sure everything is coated well. Refrigerate for at least 2 hrs before serving

http://low-carb-news.blogspot.nl/2014/08/amishbroccoli-salad-this-delightful.html

This delightful salad with my own tweaks lends itself to some wonderful ideas for variations, so be sure to check them out at the bottom of the recipe! This recipe will definitely feed a crowd.  The Smoked Gouda lends an amazing flavor to the salad and would be especially great served at a barbecue.  The original recipe called for 1/2 cup of sugar.  Feel free to reduce the sweetener to taste, leave it out, or use your own preferred sweetener.

Note:  If you prefer, you can blanch the vegetables in boiling water for 2 to 3 minutes to take the edge off the crunchiness (especially for the cauliflower (that’s why I suggest cutting it real small).  Then drain the vegetables well in a colander over a bowl.

1 lb chopped broccoli (0.45 kg)

1 lb chopped cauliflower (0.45 kg)

(chopped into very small chunks)

¹/₂  lb bacon, fried and crumbled (0.2 kg)

(about 7 slices)

2 cups grated Smoked Gouda, OR (500 mL)

Cheddar cheese, divided

1 cup mayonnaise (250 mL)

1 cup sour cream (250 mL)

Liquid sweetener (sucralose or stevia) to equal ¹/₂  cup sugar (125 mL)
(this is optional…but the sweet taste is popular in this)

¹/₂  tsp salt, OR to taste (2 mL)

In large salad bowl or trifle bowl, combine broccoli, cauliflower, bacon and 1¹/₂  cups (375 mL) Smoked Gouda or Cheddar cheese.  In medium bowl, combine mayonnaise, sour cream, liquid sweetener and salt.  Stir the creamy mixture into the broccoli salad.  Sprinkle the remaining cheese over the top.  Cover the salad bowl with plastic wrap and chill before serving.

Variations:  Leave out the cauliflower and use only broccoli.  Add some chopped or sliced red onions.  Replace the cauliflower with diced cooked chicken.  Maybe add in some chopped, hard boiled eggs.

Photo and Recipe by Carolyn Davidson Hicks

Ingredients

1/2 lb of green beans

1/2 lb of yellow wax beans

2 tablespoons of roasted sesame seeds

1 small sweet onion or red onion sliced

1 teaspoon of minced garlic

4 chopped green onions

Extra Virgin Olive Oil (use just enough to coat the beans)

Salt and Pepper to taste

1 small tomato diced

Directions

Steam beans and onions in a damp  paper towel in the microwave 3 to 4 minutes. Allow to cool. Add the rest of the  ingredients and chill for at least 30 minutes before serving. We recommend adding the diced tomatoes just before serving. For presentation, it’s awesome!

Garnish with your favorite shredded cheese or serve as is! No salad dressing needed unless you prefer it.

Photo and Recipe by Carolyn Davidson Hicks

Serves 4

Ingredients for slaw:
1/2 cup Broccoli slaw
1 cup Broccoli florets
1/4 cup shredded Red Cabbage
1/4 cup of Cranberries
1/4 cup of Bacon bits
1/4 cup of Raisins
1/8 cup of pine nuts
1/8 cup of almonds
1/2 cup dressing

Ingredients for Dressing:
1/4 cup mayonnaise
1/4 cup Agave Nectar
4 tablespoons of lemon juice
1 teaspoon of celery seed
Mix well, coat salad and refrigerate

Directions:
Mix all ingredients and refrigerate several hours before serving to allow all the flavors to combine!

Photo and Recipe by Carolyn Davidson Hicks

Ingredients

1 cup shredded Purple Cabbage

1 cup chopped Kale

1 cup chopped Romaine Lettuce

1/4 cup White shredded cheddar cheese

1/2 cup Cheddar Tortilla strips

1/4 cup shredded Carrots

1/4 cup chopped green onions

1/4 cup chopped ham

1/4  cup sliced cherry tomatoes

Chop cabbage, Kale, Romaine lettuce and ham in to cubes. Shred Carrots, Chop Green Onions and refrigerate before serving. Top with White Cheddar Cheese, Cheddar Tortilla Strips and Chipotle Ranch or your favorite dressing.

Found this recipe at https://www.facebook.com/foodgasmsrecipes

Ingredients:
1 lb elbow macaroni
1/2 cup apple cider vinegar
2 cups whole or 2% milk, divided (skim or 1% is just too thin)
2 cups mayonnaise, ideally Best Foods’ or Hellmann’s, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper

Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until very soft, about 15 minutes. Drain and return to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes. Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper. Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.
Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.