Patricia Nixons Continental Salad Recipes
SWEET POTATO SALAD
Provided by Trisha Yearwood
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the potatoes in a large saucepan over high heat and cover with water. Add 2 teaspoons salt and bring to a boil. Boil until just tender, about 5 minutes. Drain and set aside to cool, 15 to 20 minutes.
- Meanwhile, in a medium bowl, mix the mayonnaise, yogurt, scallions, bell pepper, chives, orange zest, vinegar and hot sauce. Add the cooled potatoes to the mixture and toss gently until fully coated. Season with salt and pepper. Refrigerate and serve chilled.
PATRICIA NIXON'S CONTINENTAL SALAD
This came from a very old Recipes on Parade cook book...so old that President Nixon was still in office! This recipe was donated by his wife, Pat. (Cook time is chill time and serving size as well as prep time is approximate)
Provided by Denise in da Kitchen
Categories Low Protein
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- SALAD:.
- Dissolve gelatin in hot grapefruit juice.
- Add 1/2 cup liquid drained from beets.
- Chill until partially thickened.
- Fold in drained beets and celery.
- Pour into a large salad mold.
- Chill until firm.
- SESAME SEED DRESSING:.
- Gradually blend 1 tablespoon grapefruit juice into 1 package of cream cheese; beating until fluffy.
- Fold in 1/4 cup mayonnaise and 1 tablespoon sesame seeds.
- PRESENTATION:.
- Unmold salad onto salad greens and top with dressing.
Nutrition Facts : Calories 214.7, Fat 9.6, SaturatedFat 3.8, Cholesterol 18.1, Sodium 243.8, Carbohydrate 29.9, Fiber 2, Sugar 24.9, Protein 4.3
BELGIAN SALAD
A refreshingly sweet side dish of green beans, peas, corn, and pimentos.
Provided by Lisa Hazlett Johnson
Categories Vegetable Salads
Time 8h20m
Yield 10
Number Of Ingredients 10
Steps:
- In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.
- In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 34 g, Fat 11.3 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 298.7 mg, Sugar 23 g
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