Winter salads of many varieties | TheFencePost.com
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Winter salads of many varieties

Anna Aughenbaugh
Fort Collins, Colo.

Many varieties of lettuce are available year round in grocery stores, but when the temperature is in the frigid zone, we like to have heartier salads. Mixing colorful vegetables with rice or macaroni makes stick-to-your-ribs side dishes that can be made ahead and keep well for a few days. Using your imagination with leftover meat and whatever vegetables you have on hand, you can create salads that are sure to please.

** Rice and Ham Salad **

3 cups cooked rice

1 cup diced cooked ham

1/2 cup diced onion

4 oz. diced pimento

3/4 cup sliced black olives

1/2 cup chopped celery

1/3 cup sweet pickle relish

2 cups shredded cheddar cheese

1 (10 oz. pkg.) frozen peas

1/4 cup Italian salad dressing

Mix all ingredients, add more dressing if needed. Serves 6 to 8.

** Sauerkraut Salad **

4 cups sauerkraut

1 tsp. celery seed

1-1/2 cup diced celery

1 (2 oz.) jar diced pimento

1 small onion diced

1/2 green pepper, diced

Mix all ingredients in a large bowl.

– Dressing:

1-1/2 cups sugar

3/4 cup cider vinegar

1/4 cup vegetable oil

Mix sugar, vinegar and oil in a small pan. Boil 5 minutes; pour over salad and mix well. Chill at least 24 hours to blend flavors. Serves 6 to 8.

** Hot Chicken Salad **

6 cups cooked, chopped chicken breasts

1/2 cup chopped onion

1 (4 oz.) can chopped green chilies

1/2 cup chopped black olives

1 cup dairy sour cream

1 cup mayonnaise

1 cup crushed tortilla chips

– Topping:

1 cup grated sharp Colby cheese

1 cup grated Monterey Jack cheese

1 cup crushed tortilla chips

In a large bowl, mix salad ingredients.

Spread half the chicken mixture in a greased 9×13″ pan. Sprinkle Colby cheese over top; Spread remaining chicken mixture over cheese;

Sprinkle Monterey Jack cheese on top, then spread tortilla chips over all. Bake at 400″ for 10 minutes, or until bubbly. Serves 6 to 8.

** Copper Pennies **

1 lb. carrots

1 small green bell pepper, slices

1/2 cup onion, sliced

1/2 can tomato soup, undiluted

1/4 cup vegetable oil

1/2 cup sugar

1/3 cup white vinegar

1/2 tsp. prepared mustard

1/2 tsp. Worcestershire sauce

Peel and slice carrots; boil in salted water until tender crisp. Drain.

Put carrots, pepper and onions into a bowl with a lid. In a small bowl, mix dressing ingredients; pour over vegetables. Salt to taste.

Refrigerate 8 to 12 hours. This will keep 3 to 4 days. Serves 8.

** Rice – Tuna – Veggie Salad **

– Dressing:

1/4 cup olive oil

1/4 cup balsamic vinegar

1/2 tsp. salt

1/2 tsp. black pepper

In a small bowl, whisk all together and set aside.

– Salad:

1 cup long grain white rice

1-1/2 cups frozen or canned green beans

1 cup thinly sliced celery

1 cup diced red onion

1 cup diced red bell pepper

1 tsp. dry basil

2 (6 oz.) cans chunk light tuna, drained

Cook rice; cool. In a large bowl, mix all ingredients, then stir in dressing. Serve at once, or refrigerate until serving time. Serves 4 to 6.

Option: Omit tuna, use canned chicken.


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