Shoestring Salad Recipes

TUNA ON A SHOESTRING SALAD

Steps:

• Combine drained tuna,celery,carrots, onion, and salad dressing.
• Mix and cover.
• Chill for at least one hour.
• Just before serving fold in shoe string potatoes.

CRUNCHY TUNA SALAD WITH SHOESTRING POTATOES

Steps:

• Mix all ingredients except shoe string potatoes together and refrigerate overnight.
• Stir in shoestring potatoes just before serving.
• Serve in lettuce lined bowl.
• Note: cooking time is overnight refrigerating time.

CHICKEN SHOESTRING

Steps:

• 1. Combine the ingredients in a medium bowl.
• 2. Add as much mayonnaise as you like. Top with the potato sticks.
• 3. Notes: You can use canned chicken to make this salad. Be sure to drain it first. You want to top the salad with the potato sticks. If you stir them into the salad, they will become soggy and lose their crunch. Enjoy!

SHOESTRING POTATO CHICKEN SALAD

Steps:

• In large bowl, mix all ingredients except dressing.
• Divide salad evenly among 4 plates; drizzle each with 3 tablespoons dressing. Serve immediately.

CHICKEN SHOESTRING SALAD

Steps:

• 1. Mix all ingredients together, except shoestring potatoes. Season with garlic salt and pepper to taste. Refrigerate overnight, or for at least 4 hours.
• 2. Add shoestring potatoes just before serving, and mix well. If you mix it beforehand, they will get soggy.

SHOESTRING TUNA SALAD SUPREME

Steps:

• 1. Combine tuna, apple, carrot and onion. Mix lightly but thoroughly. Add enough mayonnaise to moisten mixture to desired consistency. Just before serving, lightly fold in shoestring potato sticks.
• 2. Line Salad greens on plate. (As much as you like). Top with tuna mixture and garnish with olives, egg quarters, tomato wedges and grapes.

SHOESTRING SALAD

Steps:

• Peel the potato, cut it crosswise into 1/8-inch-thick slices, then cut into thin matchsticks. Rinse the matchsticks thoroughly in cold water, then drain and shake or pat thoroughly dry in a kitchen towel. Heat 2 inches of oil in a deep saucepan over medium heat until it registers about 350°F. Fry the match-sticks to golden brown and crisp, 4-6 minutes, stirring a little to cook them evenly. Drain on paper towels and salt lightly. When they've cooled completely, you can store them in a Ziploc bag or an airtight container, and they will stay crisp for several days.
• Place the arugula and tomato in a bowl and dress with the vinaigrette. Toss, crumble in the blue cheese, and add a big handful of shoestrings. Toss again and serve.