Soups, Salads and Pastas
Watermelon & Vidalia Onion Salad
This is a great summer salad! The longer it chills, the yummier it gets!
1/2 Small Seedless Watermelon apx 5#, Cubed (see instructions)1 Med. Vidalia Onion, Sliced into Large rings
1/4 C. Red Wine Vinegar
Salt & Pepper, to taste
1/2 C. Extra Virgin Olive Oil
2 Tbsp. Fresh Mint
4 oz. Feta Cheese Crumbles
To cube the watermelon, stand it on it's end as apposed to the way you would normally cut a watermelon. Slice the watermelon on each side in a straight line (like you would peel a pineapple.) Once you have "squared" all four sides, lay the watermelon down flat, cut each end off and slice into cubes or wedges (I like wedges).
Add to a large bowl the the onions slices. In a separate bowl, whisk together all ingredients but the Feta. Pour this mixture over the fruit and chill until ready to serve. Add Feta immediately before serving.
Cornbread Salad
2 boxes Jiffy Cornbread Mix, baked
1 (14.5-ounce) can red kidney beans, drained
1 (15-ounce) can corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
2 to 3 ripe tomatoes, chopped
1 (8-ounce) bottle ranch dressing
2 cups grated Cheddar cheese
Cherry tomatoes and parsley, for garnish
Additional ranch dressing (optional)
Cut cooled cornbread into 1-inch cubes,
and place cubes in a large glass bowl.
Layer kidney beans, corn, onion, bell pepper, and tomatoes.
Top layers with ranch dressing and sprinkle with Cheddar cheese.
Chill, covered, 2 to 3 hours, until ready to serve.
Garnish with cherry tomatoes and parsley and
serve with additional ranch dressing, if desired.
CRANBERRY CHICKEN BRUNCH SALAD
Another wonderful recipe from my neighbor, Barbara Evans. Do NOT leave off the cranberry - as it is what makes this recipe so good - and different! Each bite of salad should be accompanied by a bite of cranberry.
3oz. Cream Cheese, softened
1/2 C. Sour Cream
Dash of Salt
3/4 C. Chopped Celery
1/2 C. Chopped Walnuts
2 Tbsp. Green Bell Pepper
1 1/2 C. Cooked Chicken (or canned)
13oz can of Pineapple, drained
8oz. CHILLED Jellied Cranberry
Leaf Lettuce for Garnish
Beat together the cream cheese, sour cream and salt. Stir in the celery, walnuts and green pepper. Fold in the chicken and pineapple. Serve with a thick slice of cranberry on a piece of leaf lettuce. Yum!
Georgia Caviar
This is usually served as a dip but I have found it
makes a great chilled salad all on its own!
(2) 15oz. Cans of Black Eye Peas
1/2 Cup Yellow Onion, chopped
2 Cup Green Pepper, chopped
(1) 15oz. Can of Yellow Corn
(1) 10oz Can of Rotel
1/2 Cup Japs - Finely chopped
8oz. Italian Dressing - I use Robusto Italian
Drain the peas and corn into a strainer and rinse with cold water. Add remaining ingredients adn marinate over night. Serve chilled with Sweet Potato Chips. This will keep for 2 weeks.
Orange Mint Toss Salad
4 Cans of Mandarin Oranges, not drained
Wisk together:
2 Cups Honey
2 Mini Bottles of Grand Marnier
2 Springs Fresh Mint, chopped
Mix together and chill overnight.
Wonderfully refreshing!
Fresh Winter Salad
6 oz. Dried Cranberries6 oz. Walnuts
2 oz. Feta Cheese
2 oz. Mandarin Oranges, drained
Fresh Salad Mix
Top with Ken's Famous Raspberry Walnut Dressing
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