Quick And Easy Surprise Salad Recipes

QUICK SALAD

Steps:

• In a medium bowl, toss together the zucchini, squash and tomatoes.
• In a small bowl, combine the Dijon mustard, balsamic vinegar and the onion.
• Whisk in the olive oil until combined. Season with salt and pepper and pour over the vegetables.

QUICK AND EASY SURPRISE SALAD

Steps:

• First, cut the apples into pieces. Next cut the candy bars into pieces. They can be any size, small or medium, that you choose.
• Put the apple pieces and the candy pieces into a medium or large bowl. Then add the Cool Whip and mix until everything is mixed together.
• Refrigerate for two hours, and then serve.

EASY SURPRISE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 8-inch cake pans.
• Place the butter and sugar into a mixing bowl, and mash together with a wooden spoon until the mixture is creamy and thoroughly combined. In a separate bowl, beat the eggs, and pour into the butter mixture. Stir until combined.
• Sift the flour and baking powder together in a bowl, and lightly stir into the butter mixture. Pour half the batter into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the middle of a cake comes out clean, 20 to 25 minutes. Cool in pans for 10 minutes before removing to finish cooling on wire racks.

SURPRISE SALAD

Steps:

• Add the mustard and onion juice to the French dressing. While the vegetables are still warm, marinate them separately, each in 3/4 cup of the dressing. Set to chill for at least an hour.
• To serve, combine the potatoes and beans with the mayonnaise, and put them in a bowl lined with lettuce. Arrange the diced beets over the beans and potatoes. Rice the egg over these and sprinkle all with the chives and dill. Serve with marinated herring, or with thin rye bread sandwiches of cream cheese and anchovy paste.

SUNDAY SURPRISE

Steps:

• In a deep frying pan over high heat, saute butter, tofu, onion and Chinese five- spice seasoning until onions begin to appear translucent.
• Stir mushrooms into the frying pan, and reduce heat to medium-high. Let cook for 15 minutes; you will notice the mushrooms releasing their juices. Stir constantly, so that nothing gets burned onto the bottom of the pan.
• Place torn bread in the bottom of each serving dish. Sprinkle shredded cheese over top of the bread. With a ladle, scoop out mushroom-mixture (including the mushroom broth) and ladle it over the bread and cheese. Serve immediately.