Bucket Salad Recipes

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BUCKET SALAD



Bucket Salad image

This is for a crowd. It can be eaten hot or cold, so it works well on picnics, potlucks, etc. It is quite a conversation piece since I serve it in a real bucket with small plastic shovels as 'dippers'. It tastes like taco's, but there is no taco seasoning in it. It can be the main course or served as a side dish. Everyone wants the recipe!

Provided by MissKitty62656

Categories     Onions

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

2 heads iceberg lettuce (torn into bite-sized pieces)
4 tomatoes (diced)
1 large red onion (chopped)
6 cups low-fat cheddar cheese (low fat and shredded)
1 (14 1/2 ounce) package corn non-fat tortilla chips (no fat and broken)
2 (12 ounce) jars light ranch salad dressing (Light and creamy)
1 (12 ounce) jar salsa (chunky)
2 lbs lean ground beef

Steps:

  • As you tear and chop the lettuce, onion, and tomatoes, place them into a large container. I always use a clean bucket, hence the name, and it is full when the salad is completed. Crumble in the tortilla chips, and add the cheese. Stir in the two jars of Ranch dressing, and the salsa. Mix well. Set aside.
  • Brown the ground beef in a large skillet over medium heat, stirring and crumbling as it cooks. Drain off grease. Stir the beef into the salad just before serving.

Nutrition Facts : Calories 410.7, Fat 24.8, SaturatedFat 6.7, Cholesterol 77, Sodium 1170.1, Carbohydrate 14.6, Fiber 2.5, Sugar 6.8, Protein 31.3

DOUBLE NICKEL DRESSING



Double Nickel Dressing image

Sweet Italian salad dressing with garlic and a hint of spice. This was given to me by a restaurant.

Provided by Anna Wilhelm

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 30

Number Of Ingredients 9

1 cup white sugar
2 tablespoons mustard powder
1 tablespoon kosher salt
1 pinch red pepper flakes
¼ teaspoon ground black pepper
¼ cup white vinegar
½ cup water
1 tablespoon pureed garlic
2 cups corn oil

Steps:

  • In the container of a blender or food processor, combine the sugar, mustard powder, salt, red pepper flakes, black pepper, vinegar, water and garlic. Cover and blend while drizzling in the corn oil to form an emulsion.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 6.9 g, Fat 14.9 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 6.7 g

THE ORIGINAL WALDORF SALAD



The Original Waldorf Salad image

"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.

Provided by The New York Times

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 1 serving (as a main course)

Number Of Ingredients 5

1 medium ripe apple
1 stalk celery, chopped
1/4 cup mayonnaise
Salt and pepper
2 cups lettuce, torn into bite-size pieces

Steps:

  • Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
  • In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams

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