Sandras Surprise Salad Recipes

SANDRA'S PARTY SALAD

Steps:

• Mix bok choy, napa cabbage, carrots, and bell pepper together.
• Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
• Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
• Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
• Toss vegetables, noodle mixture, and dressing together. Serve immediately.

GREEN SALAD WITH DRESSING

Steps:

• Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
• Toss together mangoes, romaine, and cucumber with dressing, to taste.

QUICK CARROT SALAD

Steps:

• For Dressing: In a glass jar with a tight fitting lid combine the vinegar, sugar and salt. Screw on lid and shake vigorously until the salt and sugar has dissolved. Add the remaining dressing ingredients and shake vigorously until emulsified. Dressing will last up to 3 weeks in the refrigerator.
• In a medium serving bowl, combine the carrots, onion, and dressing; toss to coat. Taste and season with salt and pepper, if needed.

CAESAR PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water.
• In a large bowl, combine the Caesar dressing, lemon zest, lemon juice, parsley, Parmesan and pepper. Add the croutons, and cooked cooled pasta. Mix until all of the pasta is coated with the dressing. Transfer to a serving bowl and serve. This pasta salad can be made a day ahead, just reserve the croutons and add them 15 minutes before you are ready to serve.

SALAD CHINOIS

Steps:

• In a large bowl, toss chicken, coleslaw mix, and drained chow mein vegetables until well mixed. Toss chicken mixture with enough dressing to coat well. Line individual bowls or plates with a small amount of green salad. Spoon chicken mixture on top of green salad. Garnish with noodles and orange segments before serving.
• In a small bowl, whisk mayonnaise, soy sauce, and ginger until blended. Set aside, or refrigerate, if not using soon. Whisk again after refrigerating.

EGGY POTATO SALAD

Steps:

• Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.

BREAD SALAD

Steps:

• In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers. In a small bowl, whisk together the vinegar and oil; season, to taste, with salt and pepper. Pour dressing over vegetables and toss thoroughly but gently. Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all.

SURPRISE SALAD

Steps:

• Crush Ramen noodles in a plastic bag using palm of your hand. Saute crushed noodles and nuts in 1 stick of melted butter until golden brown. Careful not to burn! Cool. Combine 1/3 cup sugar or Splenda with the 2 packets of dry seasonings from the Ramen noodles. Mix well. Stir in 1/4 cup water, 2 tablespoons soy sauce, and 1/2 cup vegetable oil. Pour over cabbage and green oinions. Toss. Add cooled toasted noodles and nuts. Toss again. 12 to 14 generous servings. Great quick salad for potluck or any meal.

SURPRISE SALAD

Steps:

• Add the mustard and onion juice to the French dressing. While the vegetables are still warm, marinate them separately, each in 3/4 cup of the dressing. Set to chill for at least an hour.
• To serve, combine the potatoes and beans with the mayonnaise, and put them in a bowl lined with lettuce. Arrange the diced beets over the beans and potatoes. Rice the egg over these and sprinkle all with the chives and dill. Serve with marinated herring, or with thin rye bread sandwiches of cream cheese and anchovy paste.

SANDRA'S SURPRISE SALAD

Steps:

• Mix all ingredients and refrigerate until time to serve.