Julies Everyday Salad Recipes

JULIE'S CRUNCHY POTATO SALAD

Julie's Crunchy Potato Salad image

This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient.

Provided by HONEYMOMISME

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

Ingredients

12 large red potatoes, peeled and cut into 1/4-inch slices
1 bunch celery, finely chopped
1 bunch green onion, thinly sliced
3 carrots, peeled and diced
2 green bell peppers, seeded and diced
1 (3.25 ounce) can sliced black olives
6 hard-cooked eggs, peeled and mashed
2 ½ cups mayonnaise
3 tablespoons Dijon mustard
¼ cup chopped pickles
1 pinch salad seasoning mix (such as McCormick® Salad Supreme Seasoning), or to taste
1 pinch dill seasoning mix, or to taste
salt and ground black pepper to taste
2 tablespoons pickle juice, 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, cool, and cut potatoes into bite-size pieces.
Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.

Nutrition Facts : Calories 660.2 calories, Carbohydrate 66.8 g, Cholesterol 110.4 mg, Fat 40.4 g, Fiber 8.4 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 573.6 mg, Sugar 6.8 g

JULIE'S HOLIDAY SALAD

Julie's Holiday Salad image

I like to serve this for special occasions, but it's a delicious salad to serve anytime during Fall and Winter.

Provided by puppitypup

Categories Pears

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 head green leaf lettuce, cut
1/4 cup feta cheese
1/4 cup dried cranberries
1/4 cup glazed walnuts
2 pears, sliced and roasted (optional)
1/4 cup pureed pear
9 tablespoons walnut oil
6 tablespoons apple cider vinegar
2 tablespoons sugar
1/4 teaspoon kosher salt

Steps:

To roast pears, toss with 2 T butter and 2 T sugar and roast at 500 degrees until slightly browned on both sides. Cool.
Add all ingredients except dressing.
Add only as much dressing as needed to toss salad. Store remainder of salad dressing in fridge.

Nutrition Facts : Calories 197.2, Fat 18.8, SaturatedFat 2.3, Cholesterol 4.2, Sodium 120.2, Carbohydrate 6.4, Fiber 1.1, Sugar 4.5, Protein 1.9

JULIE'S CHICKEN SALAD

Julie's Chicken Salad image

Unique chicken salad perfect for a nice luncheon. Serve on toasted heavy grain bread, on croissants, or on a bed of lettuce for a very unique chicken salad.

Provided by Julie Dwenger

Categories Salad

Yield 9

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless chicken breast halves - boiled
½ cup raisins
1 cup thinly sliced celery
¾ cup seedless grapes, quartered
½ cup walnuts, toasted and chopped
1 avocado - peeled, pitted and diced
1 tart apple - peeled, cored and chopped
1 cup mayonnaise
1 teaspoon fresh lemon juice

Steps:

In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 14.9 g, Cholesterol 48.1 mg, Fat 28.7 g, Fiber 2.9 g, Protein 16.8 g, SaturatedFat 4.3 g, Sodium 184.3 mg, Sugar 9.4 g

JULIE'S MACARONI SALAD

Julie's Macaroni Salad image

This is a great summer picnic salad. I first ate it at a family reunion and have changed the original recipe only slightly. I prepare it the night before I want to serve it to give the flavors time to blend. I have also taken it to tail-gate parties where it's been a big hit. I included the cooking time for the macaroni in the prep time.

Provided by Julie in TX

Categories Pasta Shells

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 (12 ounce) package elbow macaroni or 1 (12 ounce) package shell macaroni
1 cucumber, seeded & chopped
1 bunch green onion, sliced
1 cup celery, chopped
1 teaspoon sugar
4 ounces cheddar cheese, cubed or cut in strips
1 1/2 teaspoons salt
1/2 teaspoon pepper (may use white pepper if you wish)
1/2 teaspoon celery salt
1/4 cup pickle relish
1 cup cherry tomatoes, halved
3 cups mayonnaise
1 cup sour cream
2 teaspoons Dijon mustard

Steps:

Cook macaroni according to package directions.
Drain, cool and add all of the ingredients with the exception of the tomatoes.
Mix the dressing ingredients together.
Toss the macaroni mixture with the dressing mixture and refrigerate for 6-8 hours.
Add the tomatoes just before serving.

Nutrition Facts : Calories 439.4, Fat 27.4, SaturatedFat 7.5, Cholesterol 33.6, Sodium 838.9, Carbohydrate 42.2, Fiber 1.7, Sugar 6.7, Protein 8

JULIE'S MEXICAN SALAD INSPIRATION

Julie's Mexican Salad Inspiration image

This is a layer salad. Just add the ingredients as listed and then toss at the table. I tend to change things up based on the ingredients I have in the house so the ingredients can vary. I use whatever lettuce, cheese, and beans I happen to have on hand. I could eat this salad every day and not get tired of it! You may want to reserve some of the dressing for individuals to add as desired.

Provided by Pamela Allen Kennedy

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

1 head lettuce, chopped
1 (10 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 large tomato, chopped
2 green onions, chopped
¼ cup chopped cilantro
¼ cup diced green bell pepper
1 avocado, sliced
½ cup shredded Cheddar cheese
½ cup crushed tortilla chips
½ cup salsa
¼ cup ranch-style salad dressing

Steps:

Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
Stir ranch-style dressing and salsa together in a bowl; pour over salad.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 28.4 g, Cholesterol 14.8 mg, Fat 10.4 g, Fiber 7.9 g, Protein 10.3 g, SaturatedFat 3.4 g, Sodium 729.1 mg, Sugar 5.3 g

JULIE'S CHICKEN SALAD

Julie's Chicken Salad image

Unique chicken salad perfect for a nice luncheon. Serve on toasted heavy grain bread, on croissants, or on a bed of lettuce for a very unique chicken salad.

Provided by Allrecipes Member

Categories Salad Recipes

Yield 9

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless chicken breast halves - boiled
½ cup raisins
1 cup thinly sliced celery
¾ cup seedless grapes, quartered
½ cup walnuts, toasted and chopped
1 avocado - peeled, pitted and diced
1 tart apple - peeled, cored and chopped
1 cup mayonnaise
1 teaspoon fresh lemon juice

Steps:

In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 14.9 g, Cholesterol 48.1 mg, Fat 28.7 g, Fiber 2.9 g, Protein 16.8 g, SaturatedFat 4.3 g, Sodium 184.3 mg, Sugar 9.4 g

JULIE'S MOM'S PERFECT POTATO SALAD

Julie's Mom's Perfect Potato Salad image

My family would crowd into the kitchen to get their first forkfull of Mom's potato salad. It's that good! This potato salad is not at all sweet - something which was important for our family. Let it sit in the fridge as long as you can before serving... it's even better the next day!

Provided by Julesong

Categories Potato

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

5 -6 medium potatoes
1/2 finely chopped onions or 2 -3 tablespoons dried onion flakes
2 tablespoons chopped dill pickles
4 hard-boiled eggs, chopped
1 teaspoon salt (to taste)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
finely chopped celery (optional)
1 cup mayonnaise (Best Foods, Helmann's, or Vegenaise - a little more, depending on texture after mixing)
chopped boiled egg, for garnish
paprika, for garnish
dill weed, for garnish

Steps:

Steam potatoes with skin on.
Mix together all ingredients except potatoes.
When potatoes are done, cut (it's up to you whether or not you want to leave the skins on) while still warm and fold together with the mayo mixture - it makes it taste better to combine while warm.
Put into serving container and garnish.
Refrigerate for at least three hours before serving (the longer the better).
This potato salad is even better then next day!
Note from Julie: I use the dried minced onion because I like their texture, omit the celery, and add about 1/4 tsp of both curry powder and dried mustard... but don't tell Mom. ;)

JULIE'S CHICKEN SALAD

Julie's Chicken Salad image

Unique chicken salad perfect for a nice luncheon. Serve on toasted heavy grain bread, on croissants, or on a bed of lettuce for a very unique chicken salad.

Provided by Allrecipes Member

Categories Salad Recipes

Yield 9

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless chicken breast halves - boiled
½ cup raisins
1 cup thinly sliced celery
¾ cup seedless grapes, quartered
½ cup walnuts, toasted and chopped
1 avocado - peeled, pitted and diced
1 tart apple - peeled, cored and chopped
1 cup mayonnaise
1 teaspoon fresh lemon juice

Steps:

In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 14.9 g, Cholesterol 48.1 mg, Fat 28.7 g, Fiber 2.9 g, Protein 16.8 g, SaturatedFat 4.3 g, Sodium 184.3 mg, Sugar 9.4 g