AUTUMN GREENS SALAD WITH SUNFLOWER SEEDS
In this salad of hearty autumn greens, sunflower seeds and oil provide a deep, nutty flavor and are packed with vitamin E. Cold-pressed sunflower oil is available at some health food and import stores.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool. Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
- Toss brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 185 g, Fat 12 g, Fiber 4 g, Protein 5 g, Sodium 372 g
BLACK EYED SUSAN SALAD
Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.
Provided by Shults3
Categories Salad Beans Bean and Corn Salad Recipes
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 17.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 319.9 mg, Sugar 3.5 g
SUSAN'S TOMATO BASIL CHICKEN PASTA SALAD
Most pasta salads are a side dish but this salad is hearty enough for a meal thanks to the chopped chicken. It's filled with Mediterranean flavors like olives, tomatoes, and artichoke hearts. There's no mayonnaise in this pasta salad recipe. It's dressed with fresh pesto a zesty Caesar dressing. Serve with an extra sprinkle of fresh chopped basil and grated Romano cheese. A great salad for summer cookouts.
Provided by Susan Din @spatdi
Categories Chicken
Number Of Ingredients 19
Steps:
- COOK PASTA: Add 2 Tbsp salt to the boiling water.
- Cook pasta to al dente, according to package directions. Strain in a colander, and rinse briefly with cold water to cool the pasta. Allow to drain thoroughly.
- PREPARE BASIL PESTO: Place basil leaves, garlic, pine nuts, Parmesan cheese, and salt into a food processor. With the processor running, add the oil and process until smooth.
- CHIFFONADE THE BASIL LEAVES: Stack the leaves, then roll up tightly. With a SHARP knife-cut across in 1/8" slices to form "ribbons."
- Seed and chop tomatoes and red onion. Cut chicken into small chunks.
- Place pasta into a LARGE bowl and add all remaining ingredients (START WITH 1c DRESSING).
- Mix gently to combine. Add more dressing as desired.
- Refrigerate until chilled. After it sits overnight I add a little more dressing before serving to perk up the flavors.
SUSAN'S SPLENDID HAM SALAD
The ingredients in this recipe I never vary. They are what give it that "splendid" flavor. Great for sandwiches and as a cracker spread for hors d'eouvres. Or spread on Melba toast rounds and top with a slice of hard-boiled egg for a dainty brunch treat.
Provided by Susan Feliciano
Categories Other Salads
Time 10m
Number Of Ingredients 4
Steps:
- 1. Break ham up in a large mixing bowl and mash with a fork.
- 2. Stir in remaining ingredients, adjusting mayonnaise to your taste. Blend well. Refrigerate any leftovers.
SUSAN'S VERSION OF OLD-FASHIONED POTATO SALAD
Make and share this Susan's Version of Old-Fashioned Potato Salad recipe from Food.com.
Provided by Debber
Categories Potato
Time 30m
Yield 1 large bowl, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Slice potatoes into a large serving bowl.
- Coarsely chop eggs with the potatoes.
- In a small mixing bowl, combine remaining ingredients.
- Pour dressing over potatoes and eggs, stir gently to coat all.
- Serve chilled or at room temperature.
SUSAN'S SALAD
My sister's name is Susan and she'd love this salad. It is delicously flavorful and colorful! I found this while surfing for a request -- Colavita.com.
Provided by Manami
Categories Salad Dressings
Time 20m
Yield 6-7 serving(s)
Number Of Ingredients 7
Steps:
- Mix Good Seasons Italian Dressing according to package directions, using Colavita Extra Virgin Olive OIl and Colavita Balsamic Vinegar.
- Toss all salad ingredients together with approximately 1/2 cup of mixed dressing.
- You will need to adjust the amount of dressing, according to your taste.
- Serve as a side salad.
Nutrition Facts : Calories 120.4, Fat 8, SaturatedFat 2.3, Cholesterol 11.1, Sodium 141.7, Carbohydrate 11.2, Fiber 1.2, Sugar 7.9, Protein 3.1
SUSAN'S AMAZING POTATO SALAD
This is a delicious, creamy simple potato salad! I'm not a fan of the potato salads with all the extra ingredients in it (relish, celery, etc). I love the true flavor of potatoes and hard boiled eggs that this dish creates. This makes a large pot - the perfect size for a potluck! Prep time does not include the cooling time for the potatoes or the eggs.
Provided by RedVinoGirl
Categories Potato
Time 1h15m
Yield 10 , 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in the skin for 35-40 minutes.
- Cool potatoes for 1 to 1.5 hours.
- Make hardboiled eggs (I love Kittencal's method!) and allow to cool.
- Peel skin from potatoes and cut potatoes into cubes.
- Cut eggs into cubes.
- Combine all ingredients gently and allow to chill for 3 hours.
Nutrition Facts : Calories 236.8, Fat 4, SaturatedFat 1.2, Cholesterol 131.3, Sodium 60, Carbohydrate 41.7, Fiber 5.4, Sugar 2.8, Protein 9.3
SUSAN'S SALAD
This is a recipe that my sister gave to me and when I shared it with my friends, one couple went wild over it. The gentleman asked me to make it for them because his wife did not cook! That was a quick and easy job! I kept them in salad for about a month with an order each week!
Provided by Carolyn Kesinger
Categories Lettuce Salads
Time 15m
Number Of Ingredients 7
Steps:
- 1. In salad bowl, chop lettuce, tomato and 1/2 of purple onion.
- 2. Pour rinsed and drained beans over lettuce, tomatoes and onions in bowl.
- 3. Sprinkle shredded cheddar cheese over salad. At this point you can cover and put salad in refrigerator until ready to serve.
- 4. When ready to serve, crush fritos in your hands and sprinkle over individual servings.
- 5. At this point let each person pour the amount of catalina dressing they would like.
- 6. This is so different and so good! Yum. Yum.
SUSAN'S BEST POTATO SALAD
Make and share this Susan's Best Potato Salad recipe from Food.com.
Provided by Emily
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Peel potatoes and cut into 1/2 inch cubes.
- Mix oil, vinegar, salt, sugar and garlic.
- Pour over warm potatoes.
- Refrigerate until cool.
- When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
- Garnish with a few radish slices and green onion sprigs if desired.
Nutrition Facts : Calories 166.9, Fat 2.4, SaturatedFat 0.3, Sodium 304.1, Carbohydrate 33.4, Fiber 4.3, Sugar 2.2, Protein 3.9
SUSAN'S DILL PICKLE POTATO SALAD
Mom taught me how to make potato salad and she NEVER put sweet pickles in it. Always used dill pickles. I have had many compliments and requests to make this salad for get togethers.
Provided by Queenrubyrose
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bake potatoes (microwave or oven) as they don't get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
- Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
- Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
- Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.
- DELICIOUS!
Nutrition Facts : Calories 622.2, Fat 24.4, SaturatedFat 5.3, Cholesterol 383.2, Sodium 2046.4, Carbohydrate 81.2, Fiber 10, Sugar 8.5, Protein 21.6
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