Julies Everyday Salad Recipes

JULIE'S CRUNCHY POTATO SALAD

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.

JULIE'S HOLIDAY SALAD

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.

JULIE'S CHICKEN SALAD

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.

JULIE'S MACARONI SALAD

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.

JULIE'S MEXICAN SALAD INSPIRATION

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.

JULIE'S CHICKEN SALAD

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.

JULIE'S MOM'S PERFECT POTATO SALAD

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

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.

JULIE'S EVERYDAY SALAD

Steps:

• Put all ingredients in a large bowl.
• Toss well, taste and adjust seasonings if desired.
• Transfer to serving bowl or separate salad bowls.
• Top with additional fresh ground pepper and parmesan.