Monday, April 16, 2012

10 Delicious Easy Salad Recipe

Here is your chance to really arouse your family's enthusiasm in the meals you serve. There are wonderful colors you can choose for a salad, there are scores of nutritious foods. But the real secret of your salad success is in the tongue of those tempting salad dressings.
Your choice of ingredients, of course, will depend upon whether the salad is to be simply an appetizer or the main basis of your meal. For either purpose, meats, fish, fowl, cooked and uncooked vegetables, as well as fruits and nuts, offer a wide variety of salad ingredients.

1. Shrimp Remolade (Serves 4)

  • 2 hard cooked eggs  
  • 1/2 teaspoon salt  
  • 1/2 teaspoon garlic salt 
  • 2 teaspoons prepared mustard 
  • 1/4 cup Planters Peanut Oil 
  • 2 tablespoons taragon vinegar 
  • 1 tablespoon sour pickle, chopped 
  • 1 tabiespoon parsley, chopped 
  • 4 drops Tabasco sauce 
  • 1 pound cooked, shelled and veined shrimp 
  • Shredded lettuce or endive 

Remove yolks from hard cooked eggs and rub through a fine sieve. Save egg whites for garnish. Place in a pint jar and add all remaining ingredients except shrimp. Cover jar tightly and shake vigorously until thoroughly blended and slightly thickened. Chill well and shake again before using. Pour sauce over prepared shrimp. Toss gently to thoroughly coat shrimp. Serve on shredded lettuce or endive and garnish with finely chopped egg whites.

2. Cabbage and Peanut Salad (Serves 6)

  • Large whole cabbage 
  • 3 cups cabbage, shredded 
  • 1 teaspoon salt 
  • 1/8 teaspoon paprika 
  • 2 tablespoons lemon juice 
  • 3/4 cup Planters Peanuts, chopped
  • 1/4 cup cream ot evaporated milk
  • 1/2 cup Planters Mayonnaise 
  • Red and green pepper rings 
  • Whole cloves 

Make a cabbage salad bowl by cutting out the center part of cabbage leaving a shell about the thickness of three or four leaves. Cut the top edge in points and pin back with whole cloves. Take cabbage from inside head and shred or chop. Combine cabbage, salt, paprika, lemon juice and Planters Peanuts. Mix together cream and mayonnaise made with Planters Peanut Oil. Add to cabbage and chill well. Serve in cabbage salad bowl. Garnish with red and green pepper rings.

3. Minted Pear Salad ( Serves 6)

  • 6 large halves of canned pears 
  • Pear juice 
  • Mint flavoring to taste 
  • Few drops of green food coloring
  • 1/2 cup Planters Fruit Salad Dressing 
  • l/2 cup candied ginger, sliced 
  • Mint leaves 
  • Lettuce

To the juice from the canned pears add enough mint flavoring to produce a delicate mint flavor and enough green food coloring to obtain a light green color. Pour this over the pear halves and chill thoroughly. Drain well and place pear halves on crisp lettuce cups. Fill pear cavities with Planters Fruit Salad Dressing made with Planters Peanut Oil. Garnish with sliced candied ginger and mint leaves.

4. Banana and Peanut Salad ( Serves 4-6)

  • 3 medium-size bananas, sliced 
  • 1 tablespoon lemon j uice 
  • 10 marshmallows, cut in pieces 
  • 1/2 cup Planters Peanuts, chopped 
  • 1/2 cup Planters Mayonnaise 
  • Planters Peanuts, whole

Stir all ingredients until j ust mixed. Place in salad bowl and garnish top with a ring of overlapping banana slices, first dipped in lemon j uice, a second ring of quartered marshmallows and fill center with whole peanuts.

5. Stuffed Tomato Salad (Serves 6)

  • 6 large firm tomatoes 
  • 1 cup apple, diced 
  • 1 cup celery, diced 
  • 1/2 cup Planters Mayonnaise 
  • 1 bottle anchovies 
  • Endive

Peel tomatoes and scoop out center to make a cup. Toss together the apple, celery and mayonnaise made with Planters Peanut Oil. Save six anchovies for garnish. Add remainder cut in pieces to the salad mixture. Fill tomato cups with the salad and cop each with a whole anchovy. Serve on a bed of curly endive.

6. Stuffed Green Pepper Salad (Serves 6)

  • 2 large green peppers 
  • 2 packages cream cheese 
  • 4 tablespoons pimiento, chopped 
  • 4 tablespoons green pepper, chopped 
  • 1/2 teaspoon salt 
  • Lettuce

Cut off tops of green peppers and scoop out seeds and membrane. Remove stem and chop the tops for stuffing. Beat together cheese, pimiento, chopped green pepper and salt. Fill peppers with mixture and chill thoroughly. Then slice peppers fairly thin and arrange on bed of cold, crisp lettuce. Accompany with Planters Mayonnaise or Planters French Dressing made with Planters Peanut Oil.

7. Potato Salad Supreme (Serves 6)

  • 3 cups boiled potatoes, diced 
  • 3 hard cooked eggs, diced 
  • 1 cup cucumber or celery, diced 
  • 1 tablespoon onion, minced 
  • 4 sweet pickles, diced 
  • 1 teaspoon salt 
  • 1 tablespoon vinegar 
  • 3/4 cup Planters Mayonnaise 
  • Parsley 
  • Ripe olives 
  • Lettuce

Toss all the ingredients together lightly. Chill well. Serve in salad bowl lined with crisp lettuce leaves and garnish with ripe olives and sprays of parsley.

8. Cheese and Kidney Bean Salad (Serves 4-6)

  • 2 cups drained cooked red kidney beans 
  • 1 cup American cheese, diced 
  • 1/2 cup gherkin pickles, sliced thin
  • 1/2 cup celery, diced 
  • 1/3 cup Planters Mayonnaise 
  • Parsley 
  • Lettuce 

Mix lightly all ingredients in order given. Serve on bed of crisp shredded lettuce and garnish with sprays of fresh parsley stuck into small cheese cubes.

9. Tuna and Apple Salad (Serves 4-6)

  • 1 seven ounce can Tuna fish 
  • 2 red apples 
  • 1 yellow apple 
  • 1 cup celery, diced 
  • 2 tablespoons green pepper, minced 
  • 1/2 cup Planters Thick French Dressing 
  • Green pepper 
  • Watercress 

Flake Tuna into bowl. Dice unpeeled apples and add with rest of ingredients. Toss together lightly. Place in salad bowl lined with watercress. Garnish with red and yellow apple wedges in rings of green pepper.

10. Carrot F ruit Salad (Serves 4·6 )

  • 1 cup pineapple j uice 
  • 1 package orange flavored gelatin 
  • 3 tablespoons lemon juice 
  • l/2 cup orange juice 
  • 2 cups grated raw carrots 
  • 1/2 cup orange sections 
  • 1/2 teaspoon salt 
  • Lettuce 
  • Ripe olives

Heat pineapple juice and pour over gelatin. Stir until dissolved. Add lemon and orange juice. Chill until mixture begins to congeal. Fold in carrots, orange sections and salt. Pour into mold and chill until firm. Turn onto chilled platter. Garnish with lettuce and ripe olives. Serve with Planters Mayonnaise made with Planters Peanut Oil.

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