Susans Salad Recipes

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SUSAN'S SALAD



Susan's Salad image

My sister's name is Susan and she'd love this salad. It is delicously flavorful and colorful! I found this while surfing for a request -- Colavita.com.

Provided by Manami

Categories     Salad Dressings

Time 20m

Yield 6-7 serving(s)

Number Of Ingredients 7

3/4 ounce Good Seasons Italian dressing, packet
8 ounces prewashed mixed salad greens (we like parisian mix with romaine, carrots, cabbage)
1/2 cup crumbled feta cheese
1/2 medium cucumber (peeled, seeded & chopped into smaller than bite size pieces)
3 -4 finely chopped scallions
1/2 cup craisins (or other dried cranberries)
1/3 cup toasted pine nuts or 1/3 cup toasted macadamia nuts

Steps:

  • Mix Good Seasons Italian Dressing according to package directions, using Colavita Extra Virgin Olive OIl and Colavita Balsamic Vinegar.
  • Toss all salad ingredients together with approximately 1/2 cup of mixed dressing.
  • You will need to adjust the amount of dressing, according to your taste.
  • Serve as a side salad.

Nutrition Facts : Calories 120.4, Fat 8, SaturatedFat 2.3, Cholesterol 11.1, Sodium 141.7, Carbohydrate 11.2, Fiber 1.2, Sugar 7.9, Protein 3.1

SUSAN'S VERSION OF OLD-FASHIONED POTATO SALAD



Susan's Version of Old-Fashioned Potato Salad image

Make and share this Susan's Version of Old-Fashioned Potato Salad recipe from Food.com.

Provided by Debber

Categories     Potato

Time 30m

Yield 1 large bowl, 8-10 serving(s)

Number Of Ingredients 9

7 large potatoes, boiled & peeled
7 eggs, hard-boiled & peeled
2 cups mayonnaise
1 3/4 cups minced onions
3/4 cup sweet pickle relish
3 -4 celery ribs, diced
1 teaspoon celery seed (optional)
1/2 teaspoon salt (or to taste)
fresh ground pepper

Steps:

  • Slice potatoes into a large serving bowl.
  • Coarsely chop eggs with the potatoes.
  • In a small mixing bowl, combine remaining ingredients.
  • Pour dressing over potatoes and eggs, stir gently to coat all.
  • Serve chilled or at room temperature.

BLACK EYED SUSAN SALAD



Black Eyed Susan Salad image

Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.

Provided by Shults3

Categories     Salad     Beans     Bean and Corn Salad Recipes

Time 4h20m

Yield 8

Number Of Ingredients 11

1 (15 ounce) can black-eyed peas, drained
1 (10 ounce) package frozen corn kernels, thawed
2 tablespoons chopped pimento peppers
½ cup chopped celery
2 tablespoons minced onion
¼ cup apple cider vinegar
1 tablespoon white sugar
2 tablespoons Worcestershire sauce
½ teaspoon garlic salt
½ teaspoon pepper
¼ cup vegetable oil

Steps:

  • Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 17.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 319.9 mg, Sugar 3.5 g

SUSAN'S SALAD



Susan's Salad image

This is a recipe that my sister gave to me and when I shared it with my friends, one couple went wild over it. The gentleman asked me to make it for them because his wife did not cook! That was a quick and easy job! I kept them in salad for about a month with an order each week!

Provided by Carolyn Kesinger

Categories     Lettuce Salads

Time 15m

Number Of Ingredients 7

One head of lettuce
One tomato
One purple onion
One can(s) ranch style beans, rinsed and drained
Two c shredded cheddar cheese
One bottle catalina dressing
One pkg frito corn chips

Steps:

  • 1. In salad bowl, chop lettuce, tomato and 1/2 of purple onion.
  • 2. Pour rinsed and drained beans over lettuce, tomatoes and onions in bowl.
  • 3. Sprinkle shredded cheddar cheese over salad. At this point you can cover and put salad in refrigerator until ready to serve.
  • 4. When ready to serve, crush fritos in your hands and sprinkle over individual servings.
  • 5. At this point let each person pour the amount of catalina dressing they would like.
  • 6. This is so different and so good! Yum. Yum.

SUSAN'S BEST POTATO SALAD



Susan's Best Potato Salad image

Make and share this Susan's Best Potato Salad recipe from Food.com.

Provided by Emily

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

4 large potatoes
4 teaspoons oil
1 tablespoon tarragon vinegar (could substitute 1 Tbsp wine vinegar and 1/4 tsp dried tarragon)
1 teaspoon salt
1 teaspoon sugar
1 garlic clove, crushed
1 tablespoon fresh dill or 2 teaspoons dried dill
1/4 cup mayonnaise (reduced fat is a fine sub)
3 green onions
6 -8 radishes

Steps:

  • Peel potatoes and cut into 1/2 inch cubes.
  • Mix oil, vinegar, salt, sugar and garlic.
  • Pour over warm potatoes.
  • Refrigerate until cool.
  • When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
  • Garnish with a few radish slices and green onion sprigs if desired.

Nutrition Facts : Calories 166.9, Fat 2.4, SaturatedFat 0.3, Sodium 304.1, Carbohydrate 33.4, Fiber 4.3, Sugar 2.2, Protein 3.9

SUSAN'S DILL PICKLE POTATO SALAD



Susan's Dill Pickle Potato Salad image

Mom taught me how to make potato salad and she NEVER put sweet pickles in it. Always used dill pickles. I have had many compliments and requests to make this salad for get togethers.

Provided by Queenrubyrose

Categories     Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

5 lbs potatoes (russet or white potatoes are best)
4 stalks celery, chopped small
1 medium onion, chopped finely
1 dozen hard-boiled egg, cut in bite sized pieces
4 -5 med-large dill pickles, chopped
1 tablespoon salt (more to taste)
1 tablespoon pepper (more or less)
2 -3 tablespoons mustard (I like guldens brown)
2 tablespoons pickle juice
1 cup Best Foods Mayonnaise (or more to taste)

Steps:

  • Bake potatoes (microwave or oven) as they don't get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
  • Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
  • Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
  • Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.
  • DELICIOUS!

Nutrition Facts : Calories 622.2, Fat 24.4, SaturatedFat 5.3, Cholesterol 383.2, Sodium 2046.4, Carbohydrate 81.2, Fiber 10, Sugar 8.5, Protein 21.6

SUSAN'S SPLENDID HAM SALAD



Susan's Splendid Ham Salad image

The ingredients in this recipe I never vary. They are what give it that "splendid" flavor. Great for sandwiches and as a cracker spread for hors d'eouvres. Or spread on Melba toast rounds and top with a slice of hard-boiled egg for a dainty brunch treat.

Provided by Susan Feliciano

Categories     Other Salads

Time 10m

Number Of Ingredients 4

1 small can hormel smoked ham (5 oz.)
3-4 Tbsp duke's regular mayonnaise
3-4 Tbsp chopped sweet pickle or relish
3 large chopped spanish green olives, stuffed with pimento

Steps:

  • 1. Break ham up in a large mixing bowl and mash with a fork.
  • 2. Stir in remaining ingredients, adjusting mayonnaise to your taste. Blend well. Refrigerate any leftovers.

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