Grandmas Molded Tomato Salad Recipes

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GRANDMA'S HEIRLOOM TOMATO SALAD



Grandma's Heirloom Tomato Salad image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cucumbers (baby or English), cut into 1/2- to 3/4-inch-thick rounds
1 small sweet onion, sliced
1 tablespoon kosher salt
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh dill
1 tablespoon sugar
Freshly cracked black pepper
1 pound heirloom tomatoes, cut into wedges

Steps:

  • Add the cucumbers, onions and salt to a bowl, and stir to combine. Set aside for 30 minutes to draw out any excess moisture. Drain and discard the liquid.
  • Add the mayonnaise, cider vinegar, dill and sugar to a large bowl; season with pepper and stir to blend. Add the tomatoes and the drained cucumbers and onions, and toss to combine. Taste and adjust the seasoning as needed.

GRANDMA'S MACARONI SALAD



Grandma's Macaroni Salad image

A sweet macaroni salad just like Grandma used to make. The dressing is a good basic macaroni salad dressing that you can use with your own macaroni salad recipe. You must refrigerate for at least 4 hours for all of the flavors to blend together.

Provided by Hope

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 4h35m

Yield 8

Number Of Ingredients 13

2 cups elbow macaroni
¼ cup sweet relish
½ cup onion, finely chopped
½ cup finely chopped green bell pepper
¼ cup finely chopped carrot
1 hard-boiled egg, chopped
¼ cup creamy salad dressing (such as Miracle Whip®)
¼ cup reduced-fat sour cream
2 tablespoons low-fat milk
2 tablespoons white sugar
1 teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well; rinse with cold water and drain again.
  • Reserve 2 tablespoons relish juice; place the rest in a large bowl with onion, bell pepper, carrot, and egg.
  • Whisk creamy salad dressing into reserved relish juice. Mix in sour cream, milk, sugar, dill, salt, and pepper. Fold gently into the macaroni mixture. Refrigerate to let flavors blend, 4 to 24 hours.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 28.9 g, Cholesterol 32.3 mg, Fat 4.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 215 mg, Sugar 8.2 g

MOLDED TOMATO SALADS



Molded Tomato Salads image

These bite-sized tomato salads are a unique, flavorful approach to an appetizer course.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

4 pounds ripe tomatoes
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for molding salads
1 medium clove garlic, minced
1 large shallot, peeled and finely chopped
2 1/2 tablespoons fresh marjoram leaves, roughly chopped
8 shiso or nasturtium leaves, for garnish

Steps:

  • Prepare an ice bath, and bring a large saucepan of water to a boil.
  • Using a slotted spoon, lower the tomatoes, a few at a time, into the boiling water. Cook 15 to 30 seconds. Transfer tomatoes to the ice bath, and let stand several minutes. Drain the tomatoes in a colander.
  • Peel the tomatoes; remove and discard the cores. Slice tomatoes in half, and, using a melon baller, remove and discard all the seeds. Cut the tomato flesh into 1/4-inch dice, and transfer to a medium bowl. Sprinkle tomatoes with 1 teaspoon salt, and let them stand about 25 minutes.
  • Place the tomatoes in a sieve, and gently press down on the flesh, extracting as much of the liquid as possible. If your tomatoes are particularly juicy, let them stand 15 minutes more; reserve tomato water to use in sauces or vinaigrettes. Return the tomato flesh to the bowl, and add olive oil, garlic, shallot, and marjoram. Season with salt and pepper; mix to combine.
  • Generously brush a 1/2-cup dry measure with olive oil. Fill with tomato mixture, and press down with the back of a spoon, extracting any excess liquid; pour off liquid. Line a salad plate with a shiso leaf. Run a small knife between tomato mixture and the measure, and invert measure on shiso leaf. Gently tap bottom, and unmold salad.
  • Repeat step five with the remaining tomato mixture and shiso leaves, and serve.

MOLDED TOMATO SALAD



Molded Tomato Salad image

Number Of Ingredients 11

2 envelopes unflavored jello
1/2 cup chicken bouillon
2 cups vegetable juice
3 tablespoons red wine vinegar
Several drops hot pepper sauce
1 tomato medium peeled, seeded and finely chopped (about 1/2 cup)
1/4 cup cucumber peeled, seeded and shredded
1/4 cup green bell pepper minced
2 tablespoons onions minced
lettuce leaves
Avocado Dressing (see below)

Steps:

  • At least 3 hours or up to 24 hours before serving:In a medium saucepan, sprinkle gelatin over chicken bouillon let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Remove from heat. Stir in vegetable juice cocktail , vinegar and hot pepper sauce. Chill for 45 minutes or until partially set.Gently stir in tomato, cucumber, green pepper and onion. Pour into a 3 1/2 -cup mold. Chill for 2 hours or until set.To serve, unmold salad onto serving plate. Surround with lettuce leaves and serve with Avocado Dressing.

Nutrition Facts : Nutritional Facts Serves

GRANDMA'S CREAMY POTATO SALAD



Grandma's Creamy Potato Salad image

This potato salad is just like Grandma's.

Provided by Frank David

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 ½ pounds red potatoes, peeled
1 ½ cups mayonnaise
1 cup chopped celery
½ cup chopped onion
1 tablespoon white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
¼ teaspoon ground black pepper
4 hard-cooked eggs, chopped
1 teaspoon paprika, or to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
  • Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Nutrition Facts : Calories 538.1 calories, Carbohydrate 22.5 g, Cholesterol 162.2 mg, Fat 47.6 g, Fiber 2.7 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 794.6 mg, Sugar 3.1 g

GRANDMA'S POTATO SALAD



Grandma's Potato Salad image

Our Fourth of July feast wouldn't be complete without this chilled old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h

Yield 24 servings.

Number Of Ingredients 18

6 pounds medium red potatoes
Water
DRESSING:
1 cup water
1/2 cup butter, cubed
1/4 cup white vinegar
2 large eggs
1/2 cup sugar
4-1/2 teaspoons cornstarch
3/4 cup heavy whipping cream
3/4 cup Miracle Whip
SALAD:
1 small onion, finely chopped
2 green onions, sliced
1 teaspoon salt
1/2 teaspoon pepper
3 hard-boiled large eggs, sliced
Paprika

Steps:

  • Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.

Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 202mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein.

GRANDMA'S MOLDED TOMATO SALAD



Grandma's Molded Tomato Salad image

I used to joke with my Mother about Grandma's "Moldy" Tomato salad. If you have heard of tomato aspic, this is somewhat of a variation of that dish. It is very easy and really so tasty. One of my favorite Jello Salads.

Provided by Pam Ellingson @wmnofoz

Categories     Gelatin Salads

Number Of Ingredients 9

2 cup(s) canned diced tomatoes with juice about one 1 lb can.
2 - 3 oz packages of lemon gelatin
1 cup(s) diced celery
1 cup(s) diced cucumber
1/2 cup(s) finely chopped green pepper
2 tablespoon(s) grated or very finely diced onion
1/4 cup(s) sour cream
1 cup(s) mayonnaise
1 tablespoon(s) horseradish (cream style)

Steps:

  • In a medium to large saucepan, heat tomatoes to just boiling and add gelatin. Stir until gelatin is dissolved. Remove from heat and chill until slightly thickened, usually between 45 minutes to one hour. Check occasionally so it doesn't set too much.
  • When thickened, stir in the remaining ingredients thoroughly and pour into a lightly oiled 6 cup mold or 9x15 baking pan. Chill til completely set.
  • To serve, unmold on lettuce leaf lined plate. Or if in a baking pan, cut into squares and serve.

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