Dads Favorite Salad Recipes

DAD'S FAVORITE SALAD

Dad's Favorite Salad image

My father always liked this salad, so I shared this recipe with my mom. When she first made it for Dad, he enjoyed it so much he told here to be sure to share the recipe with me. I laughed because he didn't know that I had given the recipe to Mom in the first place. I knew he'd like it.-Judy Long, Limestone, Tennessee

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup vegetable oil
1/3 cup sugar
1/3 cup vinegar
1 small onion, quartered
1 tablespoon prepared mustard
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon pepper
6 cups torn mixed salad greens
1 small red onion, sliced and separated into rings
2 hard-boiled large eggs, sliced
8 bacon strips, cooked and crumbled

Steps:

Combine the first eight ingredients in a blender; cover and process until blended. Arrange greens, onion, eggs and bacon on salad plates; drizzle with desired amount of dressing. Serve immediately.

Nutrition Facts :

DAD'S GREEK SALAD

Dad's Greek Salad image

The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese. -Arge Salvatori, Little Ferry, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

4 large tomatoes, seeded and coarsely chopped
2-1/2 cups thinly sliced English cucumbers
1 small red onion, halved and thinly sliced
1/4 cup olive oil
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried oregano, optional
3/4 cup pitted Greek olives
3/4 cup crumbled feta cheese

Steps:

Place tomatoes, cucumbers and onion in a large bowl. In a small bowl, whisk oil, vinegar, salt and pepper and, if desired, oregano until blended. Drizzle over salad; toss to coat. Top with olives and cheese.

Nutrition Facts : Calories 148 calories, Fat 12g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 389mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

DAD'S CREAMY CUCUMBER SALAD

Dad's Creamy Cucumber Salad image

This was my Dad's recipe and one of our family's all-time summer favorites.

Provided by MHudson

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 3h10m

Yield 8

Number Of Ingredients 9

Ingredients

2 large cucumbers, peeled and thinly sliced
1 sweet onion, thinly sliced
1 tablespoon sea salt
1 ½ cups mayonnaise, or more to taste
2 tablespoons vinegar
1 tablespoon white sugar
1 teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon ground black pepper

Steps:

Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
Cover bowl with plastic wrap and refrigerate at least 2 hours.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 6.9 g, Cholesterol 15.7 mg, Fat 32.9 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 4.9 g, Sodium 896.9 mg, Sugar 2.9 g

PAPA'S FAVORITE BEET SALAD

Papa's Favorite Beet Salad image

The deep, satisfying flavor of beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with a light dressing. This salad has been a huge hit with everyone, even my 8-year-old grandson.

Provided by Dick Panzica

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 1h45m

Yield 4

Number Of Ingredients 12

Ingredients

3 beets, washed and trimmed, or more to taste
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard, or more to taste
salt and ground black pepper to taste
1 pinch garlic salt, or more to taste
2 tomatoes, cut into bite-size pieces
½ red onion, thinly sliced
1 avocado - peeled, pitted, and cut into bite-size pieces
1 (4 ounce) container crumbled feta cheese
1 (8 ounce) package baby spinach leaves

Steps:

Place beets into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. Drain and cool until beets can be easily handled. Peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
Whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. Add beets, tomatoes, onion, avocado, and feta cheese; toss. Top salad with spinach and toss.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 19.4 g, Cholesterol 25.1 mg, Fat 20.6 g, Fiber 7.3 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 591.8 mg, Sugar 8.9 g

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