MOM'S SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the romaine, tomatoes, cucumber and onions in a large bowl.
- Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
- Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.
MOM'S ELEGANT SALAD
This salad is served at every family function from B-days to Thanksgiving! I don't know the origin of it, my mom started making it from when we were all very little. It's a MUST HAVE at my house! Don't substitute the ingredients, though, it won't turn out. Been there, tried it, failed, lol. It's awesome just as is!!!!
Provided by Wildflour
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Note: The bottle says equivilant to 1 1/2 lbs bacon and do NOT sub immitation; You can also use the new kind that comes in a sealed pouch, use 3/4 to 1 cup, depending on how much bacon flavor you like.
- In large bowl, toss all ingredients.
- Add enough Miracle Whip to lightly coat all.
- Stir all well, chill at least one hour or overnight.
- Best overnight, though.
Nutrition Facts : Calories 112, Fat 5.6, SaturatedFat 3.3, Cholesterol 16.6, Sodium 323.5, Carbohydrate 7.2, Fiber 2.6, Sugar 2.8, Protein 9.4
MOM'S BEST MACARONI SALAD
This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!
Provided by Renee Chase
Categories Salad Pasta Salad Macaroni Salad Recipes
Time 30m
Yield 16
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
- In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.
Nutrition Facts : Calories 424.2 calories, Carbohydrate 45 g, Cholesterol 18.8 mg, Fat 24.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 205.4 mg, Sugar 21.7 g
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