COMBINATION SALAD FROM WV
This recipe my dad and my husbands dad both made when we grew up. I love it. You can use a food processor, but using a grinder is the best! We made it with a cast iron food grinder and it just don't get any better. Also, don't use slice bologna or cheese if you can help it. Getting a chunk from the deli if possible it best. Consistency is the key to this recipe. It really changes the taste. This is great t take to parties. cut bread into 4's to make it grabable. Note: I will have to remake recipe to get measurement on mayo. I never measure. I just go on consistency. Add until nice and spreadable.
Provided by Mayniac May Family
Categories Lunch/Snacks
Time 20m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- grind bologna, cheese, pickle, boiled eggs.
- mix all together adding mayo. (and recently I started adding lemon juice so it cuts down the salty taste. I add 1 to 2 tsp to desired taste. If you like the salty taste, skip this.).
- once it is spreadable, place between 2 slices of white bread.
- Enjoy!
- Note: you can also add onion if you like.
Nutrition Facts : Calories 302.7, Fat 21, SaturatedFat 9.3, Cholesterol 124.5, Sodium 1040.5, Carbohydrate 14.5, Fiber 0.6, Sugar 1.5, Protein 13.2
VEGGIE LOVERS COMBO SALAD
Here's a terrific way to eat a garden's worth of veggies. Use up to 5 cups of the freshest stuff on hand. -Marianne Taylor, South Hadley, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain beans and pat dry; place in a large bowl. Add remaining vegetables., Place mayonnaise, basil, vinegar and garlic in a food processor; process until blended. Add to vegetables and toss to coat. Refrigerate, covered, at least 1 hour before serving. Just before serving, sprinkle with toppings as desired.
Nutrition Facts : Calories 204 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 125mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.
WESTERN SALAD
A quick and easy summertime salad that is sure to become a family favorite. A combination of raw vegetables, canned beans, and pre-packaged nacho-flavor chips makes this dish a delight for any cook to make.
Provided by Leslie Spargo
Categories Salad Vegetable Salad Recipes Cauliflower
Time 15m
Yield 12
Number Of Ingredients 11
Steps:
- Place the shredded lettuce in a large, flat dish. Layer with cucumbers, green onions, green bell pepper, cauliflower, baby carrots, broccoli, and radishes. Pour drained beans over the vegetables. Cover with Ranch-style dressing, and top with nacho-flavor tortilla chips. Cover, and chill until serving.
Nutrition Facts : Calories 471.5 calories, Carbohydrate 44.7 g, Cholesterol 11.4 mg, Fat 28.6 g, Fiber 10.2 g, Protein 10.2 g, SaturatedFat 4.4 g, Sodium 968.5 mg, Sugar 9.2 g
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