Personality Creations Christmas Holiday Recipe Collection

Holiday Salads

| Great Recipes Start Page | Site Navigation |

| | Appetizers | Soups & Casseroles | Main Dishes | Side Dishes | Breads & Rolls | Salads |
| Deserts & Cookies | Gravies, Dressings & Relishes | Candies | Drinks & Punches |

ON THIS PAGE:
| French Veggie Salad | Potato Salad | Carrot and Raisin Salad | Creamy Potato Salad |
| Antipasto Salad | Caesar Salad |

"French Veggie Salad"

Ingredients:
  4-5 large tomatoes
  1 small onion
  1 small zucchini
  chives
  1 cucumber
  1 tsp.Lawrys Garlic Salt
  1/2 cup red wine vinegar
  1/2 cup Kraft Free Italian Dressing
 
Directions:
Dice it all up very small. Mix it all up together and place in the fridge. Stir it every so often to marinate. Serve when ready to eat. This should marinate atleast 2 hours and eaten the sameday.

Top

"Potato Salad"

Can be doubled!

Ingredients:
   6 medium potatoes (2 pounds)
   1 cup thinly sliced celery
   1/2 cup finely chopped onion
   1/3 cup dill or sweet pickle relish
   1 1/2 cups mayonnaise or salad dressing
   2 teaspoons sugar
   2 teaspoons celery seed
   2 teaspoons vinegar
   2 teaspoons prepared mustard (spicy brown is great!)
   1 1/2 teaspoons salt
   2 hard-cooked eggs, coarsely chopped

Directions:
In a covered saucepan cook potatoes in boiling salted water for 25 to 30 minutes or till tender; drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion, and relish. Combine mayonnaise or salad dressing, sugar, celery seed, vinegar, prepared mustard, and salt. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and chill thoroughly. Makes 8 servings.

Top

"Carrot and Raisin Salad"

Ingredients:
   2 cups shredded carrots
   1/3 cup mayonnaise
   1 tablespoon distilled white vinegar
   1/2 cup raisins
   1/2 cup diced celery

Directions:
In a mixing bowl, combine the carrots, celery, raisins, mayonnaise and vinegar. Mix together and refrigerate until chilled.
serves 4

Top

"Creamy Potato Salad"

From: Cooking Light Five Star Recipes

Ingredients:
   6 medium-size round red potatoes
   1/4 cup chopped green onions
   1 (2 ounce) jar diced pimiento, drained
   1/2 cup nonfat mayonnaise
   1/4 cup plain low-fat yogurt
   1/4 cup low-fat sour cream
   1 tablespoon sugar
   2 tablespoons prepared mustard
   1 tablespoon white wine vinegar
   1/2 teaspoon salt
   1/2 teaspoon celery seeds
   1/4 teaspoon pepper
   1/8 teaspoon garlic powder
    Green onion fan (optional)

Directions:
Cut potatoes into 1/2-inch pieces; place in a medium saucepan. Add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender. Drain and cool. Combine potato, chopped green onions, and pimiento in a large bowl; toss gently. Combine mayonnaise and next 9 ingredients; stir well. Add to potato mixture, tossing gently to coat. Cover and chill. Garnish with a green onion fan, if desired.

Serving size: 3/4 cup. Calories 88 (14% from fat) Protein 3.1g Fat 1.4g (sat 0.7g) Carbohydrate 16.8g Fiber 1.6g Cholesterol 3mg Iron 3.1mg Sodium 405mg Calcium 54mg - serves 8

Top

"Antipasto Salad"

Kraft Foods

Ingredients:
   1 (10 ounce) package salad greens (about 10 cups)
   1 (6 ounce) can pitted ripe olives , drained, halved
   10 pepperoncini peppers
   8 slices OSCAR MAYER Hard Salami, quartered
   1 cup KRAFT Shredded Mozzarella Cheese
   3/4 cup SEVEN SEAS VIVA Italian Dressing

Directions:
Toss greens with remaining ingredients
makes 6 servings

Top

"Caesar Salad"

Ingredients:
   6 cloves garlic, peeled
   3/4 cup mayonnaise
   5 anchovy fillets, minced
   1 teaspoon Worcestershire sauce
   ground black pepper to taste
   1 teaspoon Dijon mustard
   6 tablespoons grated Parmesan cheese, divided
   1 tablespoon lemon juice
   salt to taste
   1/4 cup olive oil
   4 cups day-old bread, cubed
   1 head romaine lettuce, torn into bite-size pieces

Directions:
Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
makes 6 servings

Top