This is the best old-fashioned potato salad recipe! Chunky, creamy, and flavorful, everyone loves this homemade potato salad! Yield: 16-24 servings (about 16 cups) Ingredients: 9 medium potatoes* (~3 to 3.5 pounds)1 sweet onion, finely chopped2 cups finely chopped celery1/2 cup finely chopped dill pickles3 hard-boiled eggs, peeled and diced1/4… Read more »
A crisp Caesar salad with oven-fried white fish fillets, topped with creamy Caesar dressing and sprinkled with Parmesan cheese Yield: 4 dinner salads Ingredients: 24 ounces white fish fillets (Tilapia, Pollock, Cod) For the fish coating*: 1 cup flour1 teaspoon salt1/2 teaspoon chili powder1 teaspoon paprika1 teaspoon granulated garlic1/4 teaspoon… Read more »
A bed of lettuces served with fresh tomatoes, turkey bacon, grilled chicken breast, hard-boiled eggs, avocado, crumbled cheese, and green onions. Top with dressing (recipe included) and enjoy! Yield: 4 large servings Ingredients: Cobb Salad Ingredients: 1/2 head Iceberg lettuce, chopped1 large head Romaine lettuce, chopped*2 tomatoes, diced6 strips turkey… Read more »
Thin-sliced grilled steak and grilled stir-fry veggies, tossed together with Romaine lettuce, fresh diced tomatoes, and feta cheese for a flavor-rich and filling salad! Yield: 4-6 servings (as a main dish) Ingredients: 8 cups bite-size broccoli florets1 large red onion1 1/2 teaspoons salt1/4 teaspoon ground black pepper2 teaspoons (about 4… Read more »
Ingredients 1 teaspoon Dijon mustard 1 teaspoon minced fresh garlic 3 tablespoons champagne vinegar Kosher salt and freshly ground black pepper 1/2 cup good olive oil Salad greens or mesclun mix for 6 to 8 people Directions In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt,… Read more »
3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks Salt and pepper 1/3 cup cider vinegar (see note) 1/4 cup sugar 2 tablespoons yellow mustard 4 large hard-cooked eggs, peeled 1/2 teaspoon celery seed (see note) 3/4 cup sour cream 1 celery rib, chopped fine Instructions 1. COOK… Read more »
1/4 cup chickpeas (rinsed & drained) 1/2 cup grape tomatoes sliced in half 1/4 cup crumbled feta cheese 1 tbs. lemon juice 2 t. olive oil 1 t. dried oregano pinch of salt & pepper Combine all ingredients in a bowl. Refrigerate for a couple of hours to let the… Read more »
