Recipezaar: Salads,Eggs recipes

Egg Salad Sandwich

Tue, 12 Feb 2008 00:52:14 -0500

Yummy! -- posted by USMCWife&Mom

Egg Salad (Sandwich Filling)

Wed, 13 Feb 2008 13:08:07 -0500

I'm on a sandwich making craze, and this is something good that came out of it. -- posted by alittlerayofsunshine

Delmonico Salad and Dressing

Wed, 05 Mar 2008 00:27:59 -0500

Clipped and stored in my files. I love finding recipes like this that are timeless. There are hard boiled eggs and cooked bacon as ingredients - It may, or may not, be a no-cook depending upon what you have! This will take more time if you need to cook bacon and/or hard boil the egg. -- posted by Oolala

Deviled Egg Mold

Wed, 12 Mar 2008 23:35:01 -0400

Posted in response to a recipe request. Chilling time not included in preparation time. -- posted by Molly53

Cheremsha (Siberian Onion Salad)

Mon, 17 Mar 2008 01:53:18 -0400

Traditional Russian zakuski recipe. -- posted by Celticevergreen

Curried Egg Salad

Wed, 19 Mar 2008 19:10:51 -0400

I hate egg salad but THIS SALAD ROCKS! Give it a try and you WON'T be disappointed. I found the recipe here: http://www.101cookbooks.com/archives/curried-egg-salad-recipe.html -- posted by KosherCook

Healthy Buffalo Chicken Salad

Wed, 19 Mar 2008 19:44:41 -0400

Love wings? Need a healthy alternative?? I use to eat wings every Wednesday with my boyfriend and his friends and now that I am trying to be more healthy I have had to find an alternative to satisfy my cravings. -- posted by Chef #231233

How to Boil Eggs

Fri, 21 Mar 2008 01:34:35 -0400

Well, the first rule is NEVER boil eggs. They should be called Hard Cooked Eggs. Boiled eggs can be rubbery and hard to peel but this is a simple method I have used forever and I never have a problem with the yolk looking green or the shells sticking. Make sure your eggs are at least 5 days old so the shells remove easily. Hope you try this! It has worked for me for almost 50 years. -- posted by Secret Agent

Bacon Egg Salad Croissants

Tue, 25 Mar 2008 00:23:17 -0400

These are so yummy!!!! This is a great way to use hard boiled eggs. Enjoy :) -- posted by Queen uh Cuisine

Asparagus & Fontina Frittata W/Sliced Tomato & Red Onion

Thu, 03 Apr 2008 16:19:55 -0400

I guess I have summer on my mind, because I only eat tomatoes when they come fresh from the garden (or garden stand). Then, there is nothing like a nice tomato salad. This recipe is a great combination, and surprisingly light. And it is pretty quick to pull together! -- posted by JackieOhNo!

The Best Creamy Potato Salad

Fri, 04 Apr 2008 18:58:03 -0400

If you dislike any crunch in your potato salad and love mustard, this is the recipe for you! This is my mother-in-law's version of a 1950's Betty Crocker recipe and it's the ONLY potato salad I will eat. *Prep time does not include the boiling, peeling or cubing of potatoes and eggs. -- posted by Suzie Boozie

Fred's Egg-Yolk Salad Dressing

Mon, 07 Apr 2008 14:49:37 -0400

As simple as the listed ingredients are, this dressing is divine! One of my (sadly, long-gone) best friend's recipes. He was renowned throughout his circle of friends and family for this recipe. -- posted by Shazzie

Strawberry Vinaigrette

Fri, 11 Apr 2008 19:55:11 -0400

Great on spinach salads or as a dip for fresh fruits. -- posted by Lvs2Cook

Russian Salad (Aka Olivie)

Thu, 17 Apr 2008 16:24:23 -0400

Traditional Russian salad (aka Olivie). -- posted by Chef #819185

Healthy, Delicious, Salad... What More Could You Want?

Tue, 29 Apr 2008 19:31:57 -0400

MMM... egg. MMM... salad. VERY simple ingredients and deliciousily easy to make. It'll only take a minute but will stay with your stomach for hours... quenching bad snacking habits. The carmelized onions and balsamic vingrette makes this dish extremely yum. The French pairs the balsamic, egg, and onion in this dish in a way that is almost magical as they embrace each other in your mouth. (okay... maybe a little too descriptive) The dish is so very colorful and cuisine. Its a go for any appetizer or main meal. Reduce the eggs and lettuce by a fourth if simply for one person. Also reduce the bell pepper by one. I promise you, I could eat this everyday and not grow tired of it. E N J O Y !!!! -- posted by ThatHaitiChick

Egg Salad Plus

Fri, 02 May 2008 19:01:53 -0400

A dear friend loaned me a copy of "Miriam's Kitchen" in which the author describes her MIL's cooking. One dish that fascinated me was Egg Salad with fried onions, since all the egg salads I had ever had had raw onions. One taste and I was hooked. Over time I added a few things. I hope you enjoy this yummy comfort food! -- posted by Glori-B

Bacon and Egg Salad

Sun, 11 May 2008 20:57:51 -0400

This bistro inspired salad uses a poached egg. Recipe by Jane Black of the Washington Post. -- posted by cookiedog

Egg Salad Sandwich

Fri, 16 May 2008 16:53:31 -0400

Simply put - the best egg salad sandwich recipe I have come up with so far. The secret is the crunchy sunflower seeds and diced pickles along with pickle juice and hot sauce for zing. Plus it's cheap and filling! -- posted by KimberlyClaire79

Picnic Party Potato Salad

Thu, 29 May 2008 14:25:43 -0400

I got this recipe from my Mother-in-law. This is by far the best potato salad I've ever had! I believe she got it from a very good family friend. This is always a staple at any summertime gathering. It goes fast! Times are approximate. -- posted by Chef on the coast

Russian Eggs With Horseradish Sauce

Wed, 04 Jun 2008 19:22:33 -0400

A different and interesting way to eat eggs. The cooking time includes the 30 minute chilling time. -- posted by Sarah_Jayne

The World's Best Egg Salad (3 Ways)

Thu, 12 Jun 2008 20:20:23 -0400

I love egg salad and recently discovered this recipe. Quite different from the ordinary with the addition of fried onions and/or bacon. -- posted by dojemi

Clubhouse Salad Dressing (Blue Cheese)

Thu, 03 Jul 2008 00:56:07 -0400

In a community cookbook submitted by Doug Anderson of the Clubhouse at Coronado Golf Course. Here for safe keeping. -- posted by Oolala

Spiced Egg Salad

Thu, 03 Jul 2008 01:31:01 -0400

Not the typical bland, mayonnaise-rich mash you're imagining! The author of "The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa" created this version of egg salad that has heat from chiles and paprika as well as soy sauce for a salty note. -- posted by ~Jen~

Weight Watchers Healthier Egg Salad

Mon, 14 Jul 2008 17:41:48 -0400

I found this recipe in the July/August 2008 issue of Weight Watchers Magazine. Points value = 3 for 2/3 cup of the egg salad and 2 lettuce leaves. This is also a CORE recipe if you are following that plan. NOTE GOOD IDEA: Spread 2/3 cup salad over 1 slice of whole-wheat bread for 1 point. Make sure if you are following the CORE plan, that you deduct that 1 point from your weekly points allowance. -- posted by senseicheryl

Eggceptionally Low Carb Easy Egg Salad for a Crowd

Mon, 14 Jul 2008 22:37:55 -0400

Recipe #293288 and a food processor makes this recipe an easy fix for a crowd. Though most kids like this it is definately something the Low Carbing adults will love too. **Please note that the reviewer of Recipe #293288 did not actually review hard cooked eggs but rather posted a recipe for hard boiled eggs. -- posted by Secret Agent

Artichoke Spinach Salad

Tue, 22 Jul 2008 02:49:08 -0400

This might have been in TOH, but my neighbor made this recently for pitch-in party. It was so pleasing to the eye and colorful, that we all enjoyed it even before eating. The dressing was just perfect, used sparingly, and everyone copied her recipe. -- posted by NurseJaney

Egg Salad Sandwiches (Sandwich)

Sat, 26 Jul 2008 03:26:54 -0400

Awesome and Satisfying! My mother's recipe which she always made for our lunch. The pickle relish adds flavor in this egg salad! The addition of the lettuce leaf makes for a nice crunch. -- posted by Seasoned Cook

Easy Imitation Crab Salad

Tue, 29 Jul 2008 18:30:10 -0400

Quick, easy and unique, this imitation crab, egg, rice salad is sure to be a hit! -- posted by Primo Foods

Penzey's Pea Salad

Wed, 30 Jul 2008 19:37:43 -0400

Another great summer salad from Penzey's! You could increase the broccoli and decrease the peas to your preference. -- posted by WI Cheesehead

Curried Egg Salad on a Bed of Greens -- an Egg-Cellent Dish

Tue, 05 Aug 2008 01:30:28 -0400

This sweet and spicy curried egg salad is sure to prove that hard-boiled eggs and mayo can be appetizing to both the eye and the taste buds. The walnuts, currants and hint of ginger add an unexpected, pleasing flavor to this dish. Scooped onto a bed of mixed baby greens, wrapped in a large lettuce leaf, or smeared on a slice of toasted garlic bread, and you will have a deliciously-satisfying lunch or cold summer dinner. ENJOY! -- posted by Feast Your Eyes!

Special Egg Salad

Thu, 07 Aug 2008 23:17:04 -0400

From TOH Quick cooking. Used Kittencals recipe for hard boiled eggs. Putting it here for safekeeping. Cook time is time to make eggs -- posted by MARIA MAC *

Very Italian Pasta Salad

Thu, 21 Aug 2008 15:40:07 -0400

I call this Italian because I got it from an Italian cooking magazine. Pasta salads are not my favorite, so the ones I actually post, TRUST ME, are really good. For this salad you first have to cook mini meatballs. The recipe makes more meatballs than needed in the salad (in my opinion), but they are delicious and a great appetizer by themselves. Plus it is impossible not to munch on them while cooking them. The recipe calls for 3 red onions instead of 1 as I posted, but Italia red onion, called Tropea, are much milder and sweeter than American ones. -- posted by MsPia

Melissa's Potato Salad

Tue, 09 Sep 2008 23:50:44 -0400

A food blogger from blogspot, this is her recipe for this tasty potato salad. -- posted by SueVM

Devil Egg Salad

Wed, 10 Sep 2008 01:12:36 -0400

This is not your typical egg salad, but very good. We like to eat in on sandwiches but its also good served as an appetizer with crackers. -- posted by mommyoffour

Tee Pee Restaurant Salad Dressing

Fri, 12 Sep 2008 13:39:58 -0400

A famous restaurant in Indianapolis made this homemade dressing that my sisters and I remember growing up with. It was served on chopped lettuce served with julienne beets on top. We are attempting to break this down to a reasonable size. -- posted by Marco girl

Hg's Crazy-Delicious Cobby Chop - Ww Points = 4

Sun, 21 Sep 2008 23:43:54 -0400

Here is another Hungry Girl Recipe: A Cobb Well Done! Not to be Cobb snobs, but our Crazy-Delicious Cobby Chop is REALLY good. So good, in fact, that we couldn't even wait to debut it in the very first HG book, Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World (pre-sale going on now, and in stores at the end of this month!). So we ripped the recipe straight from the pages of the soon-to-be-released book, and here it is! GET EXCITED, PEOPLE!!! Serving Size: entire salad (without dressing) Calories: 223 Fat: 3g Sodium: 565mg Carbs: 16g Fiber: 6.5g Sugars: 8g Protein: 36g POINTS® value 4* -- posted by senseicheryl

Garden Vegetable Egg Salad

Wed, 01 Oct 2008 01:18:27 -0400

This is full of chunky veggies. Stuff a pita with this salad or eat on a bed of fresh salad greens. Prep time does not include hard-boiling the eggs. -- posted by *Parsley*

Simply Egg Salad

Thu, 16 Oct 2008 22:01:36 -0400

Just a really simple recipe for egg salad. No fuss, nothing fancy, just yummy. Feel free to use more or less of any ingredient to suit your taste. -- posted by Chef Jean

Mary's Potato Salad

Fri, 24 Oct 2008 17:36:19 -0400

This is my Mother-in-laws recipe for potato salad and it is the only potato salad I have ever liked. Just to warn you I have never tried to make this myself yet, but after it is posted I am going to cut it down a little and try it myself. -- posted by Gruenes

Tuna Fish Flan

Sat, 08 Nov 2008 15:02:11 -0500

I've had this recipe for years i dont no where I got it from. Serve hot or cold. -- posted by Chef #peniwonder

Japanese Salad from Bh and G

Sat, 08 Nov 2008 16:45:29 -0500

Entered for safe-keeping. From Alexandra Garinger, Guthrie, Oklahoma, as submitted to BH&G. -- posted by KateL

Chi Chi's Mexican Chicken Salad

Tue, 25 Nov 2008 01:17:49 -0500

I received an email today with a few copycat recipes in it. Here is one of them. -- posted by senseicheryl

Potato Salad With Salmon Dressing

Tue, 30 Dec 2008 01:26:07 -0500

This is from the 2003 Chrisco calender. I haven't tried it yet, but it looks interesting, and simple. -- posted by Sara 76

Caesar Salad

Sat, 03 Jan 2009 00:24:21 -0500

I've made this with anchovy fillets as well as anchovy paste, and it's quite good both ways. Somehow store-bought caesar salad doesn't taste the same after you try it this way. -- posted by AmyZoe

Traditional Potato Salad

Tue, 06 Jan 2009 01:47:39 -0500

This is my favorite potato salad recipe, but I must confess I love to try or vary potato salad recipes. This one came from Taste of Home, and I'll post it the way it's written, but I must confess I like to add some or all of the following ingredients: dijonnaise, 2 tablespoons fresh parsley, dill weed, 2 ounces pimiento, 1/2 cup sour cream, prepared mustard, dill pickles, sweet relish, and red onion to go with the white onion. So even though the recipe is very good I'm still experimenting to find the most fabulous potato salad. Sometimes less is more, and you'll probably love the recipe just as it is. However, I do like to add many more eggs than what's posted, and I must confess sometimes I'll use up to a dozen...make at your own risk, a dozen eggs may not be legal in your state. -- posted by AmyZoe

Jellied Salmon

Thu, 08 Jan 2009 18:40:57 -0500

A palate-pleasing, glistening aspic from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is chilling time, which is approximate. For best result, I'd recommend making this the day before. -- posted by Molly53

Classic Light Potato Salad

Mon, 12 Jan 2009 09:55:12 -0500

This recipe is from the www.lifescript.com website. -- posted by senseicheryl

Spinach Salad With Bacon, Egg, and Crouton

Sun, 25 Jan 2009 23:59:12 -0500

Though this salad was originally meant for mache, baby spinach is an acceptable substitute. The spinach is dressed with a Dijon vinegarette and topped with croutons, lardons of bacon, and hard boiled egg that has been heated in a saute pan. -- posted by Waylando

Fresh Caesar Salad

Sun, 01 Feb 2009 12:54:48 -0500

Located this simple Caesar Salad from Epicurean.com. It caught my eye because it uses chopped boiled eggs rather than the traditional raw eggs. Also is easy and quick and healthy. -- posted by sherryinmo

Egg Salad for One

Sun, 01 Feb 2009 13:26:19 -0500

Super simple . . . and good. -- posted by mailbelle

Fennel, Pea and Broad Bean Salad

Mon, 16 Feb 2009 01:47:06 -0500

We had this salad as an appetizer at a diner party. My friend Samantha told me it was a Gordon Ramsay recipe. I am not a big Ramsay fan but think this salad is fab! So here it is to share...as far as I could tell the only thing Sam did different was giving us one egg each (quatered) Gordon says in his recipe to simmer the eggs for 9 minutes, seems a bit long to me, use your own judgement. -- posted by Pets'R'us

Becky's Grandma's Egg & Spinach Salad

Fri, 20 Feb 2009 18:07:12 -0500

This delicious salad was served at a party and I asked the hostess, Becky, for her recipe. This was from her Grandma. The original recipe called for 16 ounces of spinach (torn), and only 6 slices of bacon. I have listed the recipe as Becky prepared it, she used about 2 1/2 bags of baby spinach and 18 slices of cooked bacon. The salad will get too weepy if left sitting too long, so plan to eat it all right away, this doesn't keep well once the dressing has been added. When I made this, I used a 250 g bag of baby spinach, about 8 strips of bacon, half the dressing, and I still used the 3 eggs. -- posted by HeatherFeather

Simply - Egg Salad

Sun, 01 Mar 2009 18:13:56 -0500

Sometimes 'simple' is best. Quick to prepare, and always delicious. I like it best when served on fresh croissants with crispy lettuce. Servings will vary depending on how much you pile it on. :) Cooking time is time needed to chill. -- posted by Diana #2

Macaroni Salad

Mon, 02 Mar 2009 00:24:05 -0500

Cooking for an army and don't know what to make? This is like eating deviled eggs and pasta in a single creamy dish. I halved the recipe when I made it (I'll post the full recipe that serves 32). I didn't even have celery or pimientos, but it still turned out terrific. I used a mixture of yellow and green bell peppers (I thawed them from the freezer) and for the peas I used a mixture of frozen corn, green beans, peas, and carrots. This one's hard to stop eating. I found the recipe came from America's Best Church Supper Recipes/Taste of Home. Thank you LaVerna Mjones from Moorhead, Minnesota for your delightful recipe! Cook time excludes chilling time, but I completely skipped that step. -- posted by AmyZoe

Mom's Deviled Eggs

Wed, 04 Mar 2009 00:52:14 -0500

So easy and so delicious. Double the recipe because they won't stay around very long! <>< -- posted by tcourto

Zesty Egg Salad for Two

Fri, 06 Mar 2009 17:45:46 -0500

When I make egg salad I always think it's quite boring; not anymore! From Recipe4Living.com. -- posted by mer@

Classic English Salad Cream - Oil Free Salad Dressing

Sun, 08 Mar 2009 00:46:32 -0500

The salad cream that most of us in the UK know, love and use was invented by Heinz in 1914 and was very popular with working classes; a truly socialist salad dressing if you will. However, its popularity waned in the latter part of the century, with the arrival of the decadent mayonnaise, flaunting its Continental French and Spanish roots and pushing the humble salad cream to one side. However, like any good socialist, salad cream would not go away and still remains a firm favourite in the UK with people who have refused to climb that social ladder to mayonnaise!! My recipe for homemade salad cream comes from Mrs Beeton's cookbook originally, but I have made some modifications. Mrs Beeton uses quite a lot of vinegar in my humble opinion, but the recipe is flexible so add more if you wish. I prefer salad cream when I am trying to cut back on fat - plus I rather like it's tangy flavour, and it is truly wonderful when spooned over hard boiled eggs or fresh lettuce leaves. Or, try it in sandwiches and dips, for a lighter taste to mayonnaise. -- posted by French Tart

Egg Salad Sandwiches

Sat, 14 Mar 2009 13:17:55 -0400

This is probably the best egg salad I've ever eaten. I ate it with potato rosemary bread. Anna Jean Allen says it's the perfect way to enjoy your Easter hard-boiled eggs. Eat as a sandwich or serve on crackers or a bed of lettuce. Recipe from Taste of Home Simple and Delicious March/April 2009. Thank you Anna Jean! -- posted by AmyZoe

Tuna and Egg Salad Divine

Sun, 05 Apr 2009 21:59:19 -0400

DH asks me to make this once a week and I don't oblige because it's a great lunch or snack for him when I'm not home or don't feel like cooking. I'll either serve it cold to him on fresh wheat bread, or if I have time I will use Sourdough bread, add a slice of cheese, and make him a tuna melt. I prefer not to use a bunch of mayo or miracle whip, I don't like it to overpower the tuna. -- posted by Melvin'sWifey

Spam and Egg Salad/ Spread

Thu, 09 Apr 2009 02:09:49 -0400

My roommate when I was a teenager used to make this. It is a delicious salad/spread that we used to put on toast and brown under the broiler. It tastes just as good served cold as a side dish. This recipe allows for many variations on ingredients (such as ham or sausage for the Spam) and would also make a great low carb meal. Prep time does not include hard boiling and peeling the eggs. -- posted by PubRat

Mexican Prawn Salad

Tue, 14 Apr 2009 12:07:44 -0400

From *Taste of Mexico* by Elisabeth L. Oritz & per her intro, "Salads in Mexico are usually served w/the main course instead of green vegetables. Salads containing meat or seafood, however, are very satisfying & usually served as a separate course." I adapted this essentially make-ahead & assemble in minutes salad to suit our preferences w/options to add Old Bay Seasoning to the dressing & garnish w/avocado or lime wedges as desired. All ingredients are pre-cooked, but it seemed realistic to show that + ingredient prep time, so 20 min was allowed for prep & 5 min for assembly. *Enjoy* ! -- posted by twissis

Roasted Leeks With Poached Eggs and Warm Spinach Salad

Thu, 16 Apr 2009 02:16:52 -0400

This recipe is from Vegetarian Times. I love the flavor of the roasted leeks in this. I leave out the mushrooms and use Parmesan for the cheese since I always have that in the fridge. I just toss the grated cheese with rest of the salad and top each dish with a poached egg. Serve with crusty bread with olive oil for dipping and a nice glass of white wine. -- posted by Eat Your Vegetables!

Tomates Farcies D'oeuf (Egg-Stuffed Tomato W/Herb Mayo - France)

Thu, 16 Apr 2009 14:47:44 -0400

This recipe from *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen is everything you want a recipe to be. In my view that's ingredient & budget-friendly, a make-ahead quick-fix, low-cal & low-fat, a colorful & attractive presentation + amazing versatility. Altho I could only enter it in 2 categories, versatility is its biggest bonus as it works as a cold starter, salad course, side-dish to a meat or seafood entree served w/a starch, light lunch w/creative additions & can also be used to garnish a variety of appy platters or the like. Per the intro, "This simple dish is just the kind of thing you might find in charcuteries all over France." (Time does not include hard-boiling & cooling the eggs) *Enjoy* ! -- posted by twissis

Spring Greens and Beans With Hard-Cooked Eggs

Wed, 22 Apr 2009 12:38:58 -0400

A budget stretching version of poverty food from the Seattle Times. I plan to substitute the asparagus with green beans later in the summer but now am splurging on the asparagus. -- posted by Buster's friend

Lighter Macaroni and Cheese Salad

Tue, 12 May 2009 00:22:40 -0400

My grandmother had been making this recipe for years and not too long ago my husband was diagnosed with diabetes and high cholesterol. (Triglycerides were over 800) So granny and I worked together to make this recipe a little healthier. -- posted by Chef #1204551

Spring Salad With Tarragon Vinaigrette

Fri, 22 May 2009 01:37:26 -0400

Outstandingly delicious salad with sardines and asparagus. Of course you can always substitute the sardines with your own fish of choice. -- posted by IngridNL

Deviled Egg Salad Sandwiches

Wed, 27 May 2009 22:32:49 -0400

I really like egg salad sandwiches. It was the first sandwich "filling" I learned how to make. I've tried many recipes, this is one of my favorites! Update -- YIKES! I completely forgot to add an ingredient! Corrected recipe to add 2 Tablespoons minced green onion. -- posted by kittycatmom

Curried Egg Salad With Caramelized Onions

Wed, 27 May 2009 22:49:22 -0400

This dish was part of a menu that Monica Bhide had where she had eighteen guests, eight different diets,- and one cook to try and please them all. Monica's newest cookbook is Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009) ." I took it as a challenge! I like to throw dinner parties and I pride myself on creating memorable meals.I wrote cookbooks, damn it. So what if the Jack Spratt nursery rhyme was coming to life in my house.(Remember Jack Spratt could eat no fat, his wife could eat no lean.)" So it was with this fervor that she had a great party even though she swore that next time she was ordering pizza! AARP Magazine, May & June, 2009 edition. I tweaked it a bit, personal preference. -- posted by Manami

Deviled Egg Potato Salad With Bacon

Sun, 31 May 2009 20:38:42 -0400

I just made this up as I looked at a couple other recipes and put them all together to come up with one GREAT potato salad! The pickles and bacon sound like they wouldnt taste right together but trust me, they really make this salad pop! -- posted by Danielle1987

Kevin Mark's Macaroni for a Crowd

Tue, 02 Jun 2009 16:58:41 -0400

The macaroni salad that all bow down for. -- posted by chef kristi

Tangy Potato Salad

Mon, 22 Jun 2009 12:05:37 -0400

I know, I kind of have a potato salad problem. This recipe came in my email from Taste of Home (it's a Country Woman recipe), and I couldn't pass it up. It called for French Onion Dip, and I just put 1/2 a package of Lipton Onion Soup Mix with 8 ounces of sour cream. For the dill pickle relish, I used dill pickles and a couple splashes of dill pickle juice. I didn't have any bacon, and I must confess this was delicious even without the bacon. After I made the recipe I read what some people suggested: one person said adding a little horseradish gave it a little kick (I think I'm going to throw some in right now), and another person suggested using half mayonnaise and half sour cream when you make your French Onion Dip for better texture and more flavor. All in all, a tasty little potato number. -- posted by AmyZoe

It's a Wrap! Egg Salad

Thu, 25 Jun 2009 03:34:07 -0400

Egg salad dotted with peas, scallions, red bell peppers. Spiced with a creamy chipotle dressing. layered into a wrap with thinly sliced tomatoes, pepperoni and greens. All rolled up and enjoyed by all on the run or packed up for a picnic in the park. -- posted by ~Rita~

Potato Egg Salad With Herbs

Fri, 26 Jun 2009 17:05:33 -0400

A potato salad loaded with fragrant herbs. -- posted by ~Rita~

Mixed Greens With 5-Spiced Bacon and Poached Egg

Tue, 14 Jul 2009 01:21:03 -0400

This takes the classic French bistro salad and gives an innovative twist with Chinese 5 Spice-scented apples and candied bacon.We have been trying out new salads and/or sides for the Cafe Ponce, found this on McCormick Gourmet.com.;) -- posted by Manami

Japanese Egg Salad - a Twist on Eggs and Mayo

Wed, 15 Jul 2009 01:39:08 -0400

Chilled, crisp salads are one of the great summer dishes, and a refreshing eat-it-anytime meal. Almost any food can be a part of an enticing salad -- vegetables, fruits, pasta, potatoes, meats, cheese, herbs. This Japanese Egg Salad showcases fluffy white rice, shrimp, hard-boiled eggs and Romaine lettuce leaves; tossed in a tangy French dressing with capers and chives. A delicious alternative to the same-old, same-old egg salad. -- posted by Feast Your Eyes!

Red Potato Salad

Fri, 24 Jul 2009 13:13:51 -0400

By Mr. Food; found on our local television station's website. The cilantro should give it a nice bite and I like the idea that it does not use sour cream because then it should keep in the refrigerator without getting watery. I think I will add some thinly sliced celery when I make it this weekend. Prep time includes 20 minutes for chilling potatoes. -- posted by Kat's Mom

Pesto Nicoise Salad

Sat, 25 Jul 2009 02:40:40 -0400

A fresh, delicious, and filling twist on an old classic. The salad is named for the nicoise olives, but I use kalamata since nicoise are not available. This recipe is adapted from the June/July 2009 issue of "Everyday with Rachael Ray." The pesto I used is Recipe #220704. -- posted by Ice Cool Kitty

Tasty Tuna Salad

Mon, 27 Jul 2009 18:09:11 -0400

I wanted a tuna sandwich but wanted it crunchy and easy. It is an easy no fail recipe that you can add on to or take away. It was perfect to me. I used Recipe #363253 for the eggs to try something new which worked perfectly.Food for thought... Refrigeration time is not included since it is optional prior to serving. -- posted by Bay Laurel

Tomato Soup Salad

Sun, 02 Aug 2009 17:38:18 -0400

Found this in "Tested Recipes approved by the Women of the Moose, Laramie, Wy., Chapter 423 which was printed in 1947 - Old Time Recipes. It sounds strange but we liked it. I would like to see more of the really old recipes come back....The old time reclpes from the old time cooks!! Cook time is chill time. -- posted by OceanLuvinGranny

Chopped Salad by Marconi's in Baltimore

Mon, 03 Aug 2009 11:49:55 -0400

"Marconi's" restaurant opened it's doors in the early 1920's, and had been a staple on the Baltimore restaurant scene until it closed recently. This historic restaurant is truly where I obtained my love of lettuce salads when I was a youngster. I went with my mother and father, downtown (sometimes even during the week!) to enjoy the great American "classic dinner". I always felt like a grown-up ordering my own salad, which was made table side. I absolutely fell in love with the big old woodened, seasoned, salad bowls and large wooden forks to mix up the ingredients. I could eat anyone under the table eating one of these salads, and to this day, this salad is a favorite of mine. Just recently, this inspired "Marconi Chopped Salad" showed up in the "Baltimore Sun" paper by Brucie White who answered a request for this recipe. Although "Marconi's" never officially published this recipe, Mr. White has tried to put together the components that were so inspired for so long in memory of this great establishment. I have added my own twist by some additions, but I wish to credit Mr. White for his contribution. Go ahead, chop some salad, and remember when............. -- posted by Andi of Longmeadow Farm

Warm Potato Salad

Fri, 07 Aug 2009 10:13:21 -0400

I loved the sound of this combo in a salad and it doesn't appear to be posted here on Zaar yet, from Coles summer Mag. -- posted by **Mandy**

Hawaiian Island Drive-In Style Macaroni / Potato Salad

Sun, 09 Aug 2009 21:40:37 -0400

1 Scoop of this salad, 2 scoops of cooked rice, your favorite island style meat, add a little humidity and some authentic Hawaiian music and you just might feel like you are there. I created this salad and thought it tasted like the real deal. Let me know what you think. -- posted by SkylerFox

Cook's Illustrated Classic Egg Salad

Sun, 09 Aug 2009 22:25:00 -0400

This is from America's Test Kitchen--those folks who take all the guesswork out of your recipes for you on public television. They suggest for foolproof egg peeling to tap the egg all over against the counter, then roll it gently back and forth a few times on the counter. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane. I used fresh squeezed lime juice in place of lemon juice. The lemon (lime works too) is the key ingredient to making this egg salad fantastic. -- posted by AmyZoe

Easy Potato Salad With Complete Instructions

Mon, 17 Aug 2009 03:48:22 -0400

A potato salad which is universally enjoyed and really easy to prepare. The dressing is heated prior to blending but it goes really fast and turns out perfect every time. This is a great "beginner's recipe" because I have listed detailed instructions on both how to cook the potatoes and how to boil the eggs to ensure a no-fail experience. I wanted to remark that this makes one of the best potato salads for cold potato salad midnight snack sandwiches. Of course, this is also the perfect covered dish. For lots of smiles, serve this with my Southern Fried Chicken, posted here on Recipezaar. Finally, if you must have sweet pickles in your potato salad, just add 1/2 cup of drained sweet relish at the blending stage. I did not include the 4-hour refrigeration period at the end in the cooking time. Enjoy! -- posted by Bone Man

Asparagus Fans With Mustard Sauce

Mon, 24 Aug 2009 11:45:47 -0400

Jacqus Pepin -- posted by Brookelynne26

Piquant Egg Salad

Thu, 27 Aug 2009 02:43:35 -0400

This can be eaten just as a salad or as a sandwich filling. It's good on sourdough bread. It should not be necessary to add salt. -- posted by Chocolatl

Smoky Potato Salad

Thu, 03 Sep 2009 12:05:43 -0400

This salad is delicious warm but equally good cold! Serve with steamed fish if you like. -- posted by English_Rose

My Grandma's Pa Dutch Potato Salad

Wed, 16 Sep 2009 16:17:18 -0400

So many potato salad recipes try to make themselves better by adding unusual ingredients. I can guarantee those will be the ones still sitting on the table after the picnic is over. This recipe came from my Grandma who was born in the late 1800's and it's the only one we keep coming back to! -- posted by Cabin Cat

Byndii's Potato Salad

Mon, 21 Sep 2009 13:40:53 -0400

I've always loved my mum's potato salad, this is my rendition of it :) Hers is the exact same as this minus the honey mustard. I like to think the mustard adds a nice touch! Cooking time doesn't include fridge time - this tastes great having rested a few hours refridgerated after cooking :). -- posted by ByNDii

Mixed Bean Salad With Green Vinaigrette

Mon, 28 Sep 2009 15:50:48 -0400

Another bean salad. I can never have enough bean salad recipes, I love bean salad and here is another one by Pol Martin. You can always double this to take to potlucks, BBQ event or any family gathering. -- posted by daisygrl64

Tuna Egg Salad

Tue, 29 Sep 2009 11:25:03 -0400

This is the recipe I use for my family and its always a hit. I use an equal amount of finely chopped hard boiled egg added to a can of tuna (I prefer the albacore tuna). For those who don't care for a strongish fish flavor in their tuna salad, this'll do it for you. It truely is awesome. Enjoy! -- posted by Happy Hippie

Andalouse French Fry / Burger Sauce

Thu, 15 Oct 2009 16:16:01 -0400

This is a fantastic sauce. It's similar to thousand island dressing although it uses fresh ingredients instead of a relish which gives it more of a gourmet twist. I put it on belgium frites, traditional french fries and hamburgers. I love it so much I've started keeping a jar in my fridge at all times. A good tip to finely blend all ingredients is to (carefully) use a cheese grater on the vegetables, that way you're using more of the juice from the vegetables. -- posted by OwlMonkey

A Little Bit Spicy Deviled Eggs!

Tue, 20 Oct 2009 13:12:13 -0400

These deviled eggs are just a little bit spicy! Add your favorite hot sauce(chipotle is really good) and enjoy! Adapted from The Deviled Egg Gourmet. -- posted by Sharon123

Curried Tuna Stretcher Salad

Thu, 22 Oct 2009 17:55:00 -0400

This is what I do when I have to make a couple cans of tuna feed a BUNCH of people. If you don't like curry- leave it out! It's still good. -- posted by Chef #1421935

Maya Angelou's Cold Potato Salad

Tue, 10 Nov 2009 16:37:01 -0500

Made on the Today show and in the cookbook Today's Kitchen cookbook! I haven't made this yet, put here for safekeeping. Will make soon though, it looks so good! Cook time is about the time it takes to cook the potatoes. -- posted by Sharon123

Curried Potato Salad

Tue, 29 Dec 2009 01:41:39 -0500

loosely based on kittencal's smashed potato salad but with all the alterations i usually make -- posted by spiritussancto

3 Cheese Artichoke Bites

Wed, 06 Jan 2010 18:01:51 -0500

Mini appetizers filled with Cheddar, Parmesan and mozzarella cheese... scrumptious!!! Artichoke awesome-ness -- posted by College Girl

Quick and Easy Garlic Aioli

Tue, 19 Jan 2010 16:53:45 -0500

I was taught to make this Aioli in Spanish cooking classes, it is basically a fast way to make an real (or almost real) Aioli without resorting to using pre made mayonnaise. It tastes great and takes under 5 minutes to prepare. You will need a thin tall measuring cup or jug and a hand held (vertical or stab) blender. If you don't like garlic, you can make without. You can add things like herbs (fresh or dried), black pepper, smoked paprika or other things you like. Experiment with the amount of oil and lemon juice. If you want it to be more rich add two eggs yokes instead of one whole egg. -- posted by Claytox

Egg Salad With Capers and Olives

Thu, 04 Feb 2010 21:33:54 -0500

You can even eat this for breakfast! Stuff in a pita, on top of toast, and top with a few cucumber slices and tomato-Yum! Cook time is the time it takes to cook eggs. Adapted from Mollie Katzen's Sunlight Cafe cookbook. -- posted by Sharon123

Picante Ranch Dressing

Tue, 09 Feb 2010 15:16:31 -0500

I tried to make a dressing similar to the one they give you with the taco salad at Qdobo. This came out different but still tasty. Yields a little over 2 cups. -- posted by the80srule