Sylvias Salad Recipes

SYLVIA'S BLACK-EYED PEA SALAD

Steps:

• In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions.
• In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the peas. Toss. Let stand refrigerated overnight for the flavors t

SYLVIA'S PICNIC MACARONI SALAD

Steps:

• Cook macaroni.
• Drain and rinse well, and then chill.
• Combine rest of ingredients and mix well with macaroni.
• Season to taste.
• Note: I also have found that adding either packaged dry dill or ranch dressing really adds wonderful flavor, but has to be made early, so flavors meld.
• Just add the dry dressing to the mayonnaise.

SYLVIA'S CUCUMBER TOMATO SALAD

Steps:

• Peel and cut cucumbers in very thin slices.
• Cut tomatoes into cubes.
• Slice green onions in 1/4 inch sized pieces.
• Put vegetables in salad bowl and add remaining ingredients, toss thoroughly.
• Let salad sit in refrigerator for 20 minutes before serving to allow flavors to combine. The salad will have a nice juice to it and tastes especially good with rice.

SYLVIA'S SALAD

Steps:

• 1. Cut green leaf lettuce in bite-size pieces.
• 2. Slice read onion very thin.
• 3. Section orange.
• 4. Mix lettuce, onion, orange sections and raisins.
• 5. Add oil and vinegar salad dressing to taste. (I use 2/3 cup oil to 1/3 cup vinegar. I prefer read wine vinegar and olive oil).
• 6. Salt to taste
• 7. Apply the dressing just before serving

SYLVIA'S EASY GREEK SALAD

Steps:

• In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.
• Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.