Susans Salad Recipes

SUSAN'S SALAD

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.

SUSAN'S VERSION OF OLD-FASHIONED POTATO SALAD

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.

SUSAN'S BEST POTATO SALAD

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.

SUSAN'S SALAD

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.

BLACK EYED SUSAN SALAD

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.