Paula Deens Salad Recipes

7-LAYER SALAD

Steps:

• In a large trifle dish, layer lettuce, tomatoes and cucumber.
• In a medium bowl, combine peas and green onion and layer on top of cucumber. Layer radishes over pea mixture.
• In a medium bowl, combine sour cream, mayonnaise, lemon juice, salt, and, if using, sugar, stirring until smooth. Spread evenly over radish layer, sealing edges. Top with cheese and bacon.
• Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours. Let stand at room temperature for 15 minutes before serving.

PAULA DEEN'S CORN SALAD

Steps:

• Mix first 5 ingredients and chill. Stir in corn chips just before serving.

PAULA DEEN'S BROCCOLI SALAD RECIPE - (3.8/5)

Steps:

• Cut the florets off of the washed broccoli and place them in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to to broccoli mixture and toss gently. Salt and pepper to taste.

PAULA DEEN'S BEST HAM SALAD SANDWICH

Steps:

• Mix all the ingredients until well blended.
• Spread on white bread.
• Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.

PAULA DEEN'S LEMON SALAD DRESSING

Steps:

• In a glass jar with a tight lid, combine lemon juice, oil, sugar, garlic, and Dijon mustard.
• Season with salt and pepper.
• Shake well and drizzle dressing over the salad just before serving.

STRAWBERRY PRETZEL SALAD PAULA DEEN

Steps:

• Preheat oven to 400.
• For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
• Press this mixture into a 9 x 13 inch pan and bake for 7 minutes.
• Set aside and allow to cool.
• In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
• Fold in the whipped topping, and spread over the cooled crust.
• Refrigerate until well chilled.
• In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
• Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
• To serve, cut slices and serve with a dollop of whipped topping or whipped cream.

THE LADY'S WARM POTATO SALAD - PAULA DEEN

Steps:

• In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender.
• Let the potatoes cool just to the touch and cut into cubes.
• In a large bowl, combine the remaining ingredients.
• Add the potatoes and mix gently.
• Serve at room temperature.

PAULA DEEN'S POTATO SALAD

Steps:

• In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
• Cut into cubes.
• In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
• Serve at room temperature.