Susans Salad Recipes

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SUSAN'S VINAIGRETTE COLESLAW



Susan's Vinaigrette Coleslaw image

This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.

Provided by SusieQ

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 2h15m

Yield 6

Number Of Ingredients 10

3 tablespoons apple cider vinegar
3 tablespoons canola oil
3 tablespoons white sugar
¼ teaspoon dry mustard
¼ teaspoon poppy seeds
¼ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon hot pepper sauce
4 cups shredded green cabbage
2 carrots, shredded

Steps:

  • Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
  • Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g

SUSAN'S SALAD



Susan's Salad image

My sister's name is Susan and she'd love this salad. It is delicously flavorful and colorful! I found this while surfing for a request -- Colavita.com.

Provided by Manami

Categories     Salad Dressings

Time 20m

Yield 6-7 serving(s)

Number Of Ingredients 7

3/4 ounce Good Seasons Italian dressing, packet
8 ounces prewashed mixed salad greens (we like parisian mix with romaine, carrots, cabbage)
1/2 cup crumbled feta cheese
1/2 medium cucumber (peeled, seeded & chopped into smaller than bite size pieces)
3 -4 finely chopped scallions
1/2 cup craisins (or other dried cranberries)
1/3 cup toasted pine nuts or 1/3 cup toasted macadamia nuts

Steps:

  • Mix Good Seasons Italian Dressing according to package directions, using Colavita Extra Virgin Olive OIl and Colavita Balsamic Vinegar.
  • Toss all salad ingredients together with approximately 1/2 cup of mixed dressing.
  • You will need to adjust the amount of dressing, according to your taste.
  • Serve as a side salad.

Nutrition Facts : Calories 120.4, Fat 8, SaturatedFat 2.3, Cholesterol 11.1, Sodium 141.7, Carbohydrate 11.2, Fiber 1.2, Sugar 7.9, Protein 3.1

BLACK-EYED SUSAN



Black-Eyed Susan image

Longtime Preakness Stakes caterer Harry M. Stevens Co. created the Black-Eyed Susan in 1973, and although serious bourbon drinkers think the drink is too sweet (and have campaigned to replace it), racegoers love it.

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 0

Steps:

  • Combine 2 ounces each orange juice and sour mix and 1 ounce each bourbon, peach schnapps and vodka in a cocktail shaker with ice. Shake vigorously, then strain into a tall glass filled with ice. Garnish with an orange slice and a maraschino cherry.

BLACK EYED SUSAN SALAD



Black Eyed Susan Salad image

Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.

Provided by Shults3

Categories     Salad     Beans     Bean and Corn Salad Recipes

Time 4h20m

Yield 8

Number Of Ingredients 11

1 (15 ounce) can black-eyed peas, drained
1 (10 ounce) package frozen corn kernels, thawed
2 tablespoons chopped pimento peppers
½ cup chopped celery
2 tablespoons minced onion
¼ cup apple cider vinegar
1 tablespoon white sugar
2 tablespoons Worcestershire sauce
½ teaspoon garlic salt
½ teaspoon pepper
¼ cup vegetable oil

Steps:

  • Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 17.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 319.9 mg, Sugar 3.5 g

SUSAN'S VERSION OF OLD-FASHIONED POTATO SALAD



Susan's Version of Old-Fashioned Potato Salad image

Make and share this Susan's Version of Old-Fashioned Potato Salad recipe from Food.com.

Provided by Debber

Categories     Potato

Time 30m

Yield 1 large bowl, 8-10 serving(s)

Number Of Ingredients 9

7 large potatoes, boiled & peeled
7 eggs, hard-boiled & peeled
2 cups mayonnaise
1 3/4 cups minced onions
3/4 cup sweet pickle relish
3 -4 celery ribs, diced
1 teaspoon celery seed (optional)
1/2 teaspoon salt (or to taste)
fresh ground pepper

Steps:

  • Slice potatoes into a large serving bowl.
  • Coarsely chop eggs with the potatoes.
  • In a small mixing bowl, combine remaining ingredients.
  • Pour dressing over potatoes and eggs, stir gently to coat all.
  • Serve chilled or at room temperature.

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