Patio Salad Recipes

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GARDEN SALAD



Garden Salad image

My old school Garden Salad. The one I can make any day because I always have these vegetables on hand! And sometimes, when I feel like getting really fancy, I even add a sprinkle of parsley. ????There really are no rules when it comes to a Garden Salad. Any greens, any vegetables. Make this your own!

Provided by Nagi

Categories     Side Salad

Number Of Ingredients 10

1 small head iceberg lettuce or other lettuce or leafy greens (, chopped into big bite size pieces (5 to 6 big handfuls))
1 cup cherry or grape tomatoes, halved ((~125g/4oz), or 2 tomatoes cut into wedges or chunks)
1 cucumber (, sliced (medium Lebanese / Persian cucumber, or 1/2 long Telegraph/English cucumber))
1 carrot (, peeled and grated using a box grater)
1 tsp parsley or chives (, very finely chopped (if you're feeling fancy!))
1 tbsp cider vinegar ((or any vinegar or lemon juice) (Note 1))
3 tbsp extra virgin olive oil ((or other neutral oil))
1/2 tsp Dijon Mustard ((or other non spicy smooth mustard))
1/2 tsp cooking/kosher salt ((or 1/4 tsp table salt))
1/2 tsp black pepper

Steps:

  • Dressing: Shake Dressing in a jar. Taste and adjust - more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
  • Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
  • Serve: Transfer to serving bowl and serve immediately!

MAMA'S POTATO SALAD



Mama's Potato Salad image

This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! -Sandra Anderson, New York, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 12

3 to 3-1/2 pounds potatoes (about 10 medium)
6 hard-boiled large eggs
1 medium onion, finely chopped
1/2 cup mayonnaise
1/2 cup evaporated milk
3 tablespoons white vinegar
2 tablespoons prepared mustard
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
Additional hard-boiled large eggs, sliced
Paprika

Steps:

  • In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.

Nutrition Facts : Calories 231 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 323mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.

ALMOST-FAMOUS GARDEN SALAD



Almost-Famous Garden Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pickled peppers, such as pepperoncini
1 small vine-ripened tomato, quartered
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

  • Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.
  • Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.
  • Photography by Kate Sears

OVERNIGHT PATIO SALAD



Overnight Patio Salad image

This is my most asked for recipe and it will impress your family and friends too. It is a very easy salad for Picnic's, Potlucks or BBQ dinners. It makes an easy One Dish Meal with Crusty rolls and fresh fruits also.

Provided by June Lerch

Categories     Tuna

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 cups coarsley shredded iceberg lettuce
2 cups coarsley shredded young spinach leaves
2 1/2-3 cups cooked small macaroni noodles, shells or 2 1/2-3 cups elbow macaroni, rinsed
3/4 cup chopped celery
1/3 cup chopped green pepper
5 green onions with tops, sliced
1 cup mayonnaise or 1 cup salad dressing
1/3 cup sour cream
1 tablespoon lemon juice
1 teaspoon salt
1/8 teaspoon hot pepper sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 teaspoon dried dill weed
1 (10 ounce) package frozen baby peas
1 (6 1/2 ounce) can tuna, drained and flaked
1 cup cooked shrimp
1/4 cup Italian salad dressing (I prefer Kraft Zesty Italian, or your own)
chopped tomatoes or halved cherry tomatoes

Steps:

  • Prepare the day before serving.
  • Starting with lettuce, layer the first three ingredients in a large salad bowl.
  • Scatter celery, green pepper and onions over macaroni layer.
  • Combine mayonnaise, sour cream, lemon juice and seasonings in a small bowl.
  • Spread evenly over salad.
  • Break frozen peas apart and sprinkle over salad.
  • Cover and refrigerate overnight.
  • Combine tuna, shrimp and Italian dressing in a separate bowl; cover and refrigerate overnight.
  • When ready to serve, arrange tuna and shrimp mixture in center of salad.
  • Garnish along edge of salad with tomato wedges or cherry tomato halves.
  • Toss lightly just before serving.

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