Reader Recipes

Spring Is Salad Season

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

Chop Suey Salad

From Sue Kalbaugh of Short Pump

Ingredients:

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3 oz. slivered almonds

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2 pkgs. Ramen noodles

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1⁄3 cup sesame seeds

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1⁄2 cup melted margarine

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1 lg. head bok choy or Chinese  cabbage

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1 bunch green onions

Dressing:

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1 cup sugar

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3⁄4 cup veg. oil

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1⁄3 cup vinegar

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2 T soy sauce

Directions: Crush noodles into small pieces. Do not use flavor packet. Brown almonds, noodles and sesame seeds in margarine, stirring constantly. Cool.

In a large bowl, chop bok choy or Chinese cabbage and green onions. A half-hour to an hour before serving, add noodle mixture and toss with dressing.

Turkey-Walnut Salad

From Elaine Barnett of Ruckersville

Ingredients:

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2 cups chopped cooked turkey

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1⁄2 cup dried cranberries

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1⁄2 cup light mayonnaise

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1⁄4 cup chopped walnuts

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3 T chopped fresh parsley

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2 T Dijon mustard

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1 small red onion, chopped

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1⁄4 t salt

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1⁄4 t pepper

Directions: Mix all ingredients and chill for 30 minutes. Serve over greens, or with pita bread or crackers. 

Janet's Pea Salad

From Janet Glisson of Richmond

Ingredients:

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10-oz. pkg. frozen peas

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1⁄2 cup mayonnaise

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3⁄4 cup sour cream

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Lemon juice to taste

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1⁄2 cup finely chopped green onion (or Vidalia onion)

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Salt and pepper to taste

Directions: Mix while peas are still frozen. Can adjust all ingredients to taste. Chill and serve.

Berry Good Spinach Salad

From Joann Frazier Hensley of McGaheysville

Ingredients:

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10-oz. pkg. crisp spinach, well washed

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24 oz. fresh strawberries, quartered

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1⁄2 cup toasted hazelnuts or sliced almonds

Dressing:

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2 T canola oil

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2 T extra-virgin olive oil

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2 T apple cider vinegar or balsamic vinegar

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1 T strawberry preserves

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1 T chopped onion

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1⁄4 t paprika

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1⁄8 t Worcestershire sauce

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Crackers or toasted bread hearts

Directions: Wash and inspect spinach. Place dressing ingredients in a blender. Cover and process until well combined. Divide spinach equally into 8 salad bowls. Pour dressing over salads. Toss to coat.  Top with strawberries and hazelnuts or almonds. Serve at once with crackers or toasted bread hearts. (Makes 8 servings.) 

Marinated Vegetable Salad

From Norma Bowman of Manassas

Ingredients:

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4 stalks fresh broccoli

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8 lg. fresh mushrooms, sliced

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1 chopped green pepper

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3 stalks chopped celery

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1 sm. head cauliflower flowerets

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1 cup sugar

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2 t dry mustard

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1 t salt

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1⁄2 cup vinegar

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1 1⁄2 cups vegetable oil

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1 small onion, grated

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2 T poppy seeds

Directions: Remove flowerets from broccoli and cut into bite-size pieces. Combine  flowerets, mushrooms, pepper, celery and cauliflower; toss lightly. Combine remaining ingredients; mix well and pour over vegetables. Chill at least 3 hours.

 

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