Waldorf Salad

Anyone remember Waldorf Salad from years gone by? Well, even though I have seen it in older cookbooks, I don't remember eating it until just recently. My sister in law asked me to make one and bring it to a family birthday party. So after perusing the internet and reading through my vast collection of cookbooks, I tweaked some and came up with my version of the Waldorf Salad. For the party, I made up a big batch, expecting to bring home leftovers and enjoy them over the next few days. When I opened the dish at home later, I was shocked to see it almost finished off!

The basic salad consists of usually apples, celery and nuts with either raisins or grapes. The dressing varies a little but is usually mayonnaise and/or sour cream, or yogurt. I initially wasn't sure about using mayonnaise in the dressing with yogurt but it went together very well. Also,  I have decided that I prefer to use a variety of apples since you get all the different nuances of apple flavor working together.

I have varied the dressing a couple ways and each is equally delicious. The first time I made the salad, I used equal parts mayonnaise and vanilla yogurt. The second time, I only had about 2-3 Tbsp before I ran out of mayonnaise. So I just added that to enough sour cream to equal the vanilla yogurt and it was still very good. Try both of the versions out! As a side note- the amounts may vary depending on the size of your fruit and I often eyeball my amounts. I like to use about 1 part celery: 2 parts grapes: 3 parts apple.

Makes about 10 cups

Ingredients:

• 6 apples, variety of types coarsely grated or chopped
• 4 ribs of celery hearts, chopped
• 1 pound of grapes, halved or quartered if large
• 1 cup chopped walnuts (even better flavor if slightly toasted before chopping)
• 1 cup vanilla yogurt
• 1 cup mayo or sour cream or mixture of both

Directions:

• Chop the fruits, celery and nuts. 
• Mix together the dressing ingredients. 
• Pour over the fruit and mix well.
• Refrigerate until serving. 

Vegetable Rice Salad

I love recipes that are all about using up the leftovers in your refrigerator. Well, this is one of those. The inspiration for this recipe came from the Back to School 2012 issue of Penzeys Spice catalog. I changed some of the ingredients and added more dressing, but that is the great thing about this recipe- just chop and throw in whatever veggies you have that need to be used up. This dish makes a great lunch by itself, a light supper, or as a side dish for a meal.

Ingredients:
   Salad:

• 3 1/2 cups cooked rice, white or brown (I had some of both)
• 2 cups freshly cooked corn (I used our own frozen corn- so much sweeter and richer)
• 1 red or green bell pepper, diced or a combination of both
• 1 jalapeno pepper, seeds and ribs removed, chopped finely (optional- does not really add any heat)
• 1/2 cup finely chopped red onion
• 6 small green onions, sliced
• 1-2 avocados, chopped into small chunks
• 2-3 medium tomatoes, diced
• 1/2 medium cucumber, diced
• 1 can small red beans or black beans, rinsed (whatever type of bean you like)
• 1/4-1/2 cup black olives, chopped (optional, may also use green olives)
• 1/2 cup chopped cilantro or parsley (more or less to taste)
• 1 tsp seasoned salt
• 1/4-1/2 tsp ground pepper

   Dressing:

• 1/2 cup white vinegar (may substitute red wine vinegar also)
• 1 Tbsp prepared yellow mustard
• 2-3 Tbsp lemon juice
• 1-2 Tbsp cumin (adjust to taste- I used more because I really like a stronger cumin flavor)

Directions:

• Mix rice, vegetables and salt and pepper in a large bowl.
• In a small bowl, mix dressing ingredients together and pour over the salad ingredients.
• Mix all ingredients together well. Chill for about 4 hours- the longer, the more flavor. 

** The dressing does not have any sweetener but the corn and rice balance it out and it is not too tart.

Feel free to add in some chopped celery, carrots and any other vegetables you need to use up.

Cranberry Salad/Relish

Cranberries are such a traditional part of a Thanksgiving dinner in the United States. However, because they are so tart, many people do not like them. When I was young, my family always had the jellied cranberry in a can with our turkey dinner. While I still enjoy that type of cranberry relish, I really have come to enjoy the whole cranberries. One of the grocery stores in our area sells a couple of different cranberry salads that are so yummy- but have a lot of high fructose corn syrup (HFCS). Since I have been trying to cut back on sugar and avoid HFCS as much as possible, I decided to make up my own version that has been inspired by their recipes. I have been making this for the past couple years, and wherever I serve this dish, it always gets rave reviews.

Don't be put off by the list of ingredients. It is not very hard to make if you have a food processor or chopper and is totally worth the effort. It also freezes well and can be made up in a big batch and then separated into a few containers to freeze. Then remove it later and serve with some chicken, turkey or pork.

Ingredients:

• 1 bag (12 oz.) of cranberries, fresh or frozen- I prefer frozen so they don't mush up as much when chopping)
• 1 large apple
• 2 large celery stalks, outside fibers removed if necessary
• 1 (15 oz.) can of pineapple, drained (reserve the liquid for jello)
• 1 large orange, peeled and membranes removed or 1 (11 oz.) can of mandarin oranges in light syrup, drained
• 2 (3 oz.) boxes of raspberry or cherry jello
• 1 3/4 cup total of liquids- use reserved liquids and enough water or orange juice to make up the amount needed
• 3-4 Tbsp sugar

Directions:

• Rinse cranberries and chop with quick pulses in a food processor or chopper, being careful to not chop too much or it will turn to paste/liquid
• Continue chopping the remainder of the fruit/vegetables and add everything into a large bowl. Oranges need to be broken up somewhat so there are not very large chunks.
• In a medium saucepan, heat liquid and sugar together until just boiling, then add in the gelatin. Turn off  heat and remove from the burner, stirring well to mix and dissolve the jello. 
• Add the liquid mixture into the chopped fruit and stir well. 
• Cover the bowl and refrigerate for at least 4-6 hours or until well-chilled and more firm. 
• Just before serving, stir to loosen it up and break up the chunks. 

*Note: if you desire a much softer consistency, try using only 1 box of jello and add in 1/4 -1/3 cup extra sugar into the liquid mixture when boiling. There will be more juices from the cranberries and other fruit.

Moroccan Beet Salad

Beets are such a lovely vegetable- great color and have such a wonderful flavor, and they are another one of those superfoods that is rich in antioxidants, vitamins and minerals that our bodies crave. I have always loved them and this dish is just another big reason why! Last summer, my family went to a mission open-house at a local church and had a great time talking to people from all around the world and sampling some wonderful food. While there, I found this beet salad and could not believe how good the flavors were. Near the end of the day, I asked someone about what was in it- she didn't know for sure because it was made by a local man from Morocco. She then offered me an entire large pan of it since there were a lot of leftovers, which I readily accepted. My husband and I were in heaven for the next few days eating the leftovers. After eating this and trying to figure out what this was made out of, I decided to try making it myself. I think the key to the great flavor is the cilantro, which I have never had with beets before. Somehow, the onion and cilantro give such a brightness with the sweetness of the beets and the marinade (dressing) imparts a subtle flavor that results in such wonderful combination! This is a great summer salad, but it is also great anytime of the year when you want a little different beet dish.

     Ingredients:
3  15 oz. canned beets, (drained, chopped into strips or cubes if not already done for you)
     or you may use approximately 5-6 cups cooked and chopped beets
1 medium red onion, chopped
1/2 cup chopped cilantro (may use more or less or substitute chopped fresh flat leaf parsley)
1/3 cup olive oil
2/3 cup vinegar (or may use 1/2 cup vinegar and 3 Tbsp lime juice)
3/4 tsp salt (may adjust to taste)
1/4 tsp ground black pepper
2/3 cup sugar  
   
     Directions:
Mix together olive oil, vinegar/lime juice, salt, pepper and sugar in a large bowl. Add in the prepared beets, onion and cilantro. Stir well. Refrigerate in a covered dish for at least 4 hours, mixing ingredients every couple hours. Mix again before serving.


Yields approximately 8-10   1/2 - 2/3 cup servings
     

Cilantro, Lime and Lentil Salad

I got this recipe from my daughter's diabetes specialist's office last summer where they usually have some recipes that people can take that feature healthier diet choices. This recipe caught my eye because I have really come to enjoy the flavors of cilantro and lime and am also trying to incorporate more beans into my family's diet. The recipe originally called for 1 pound of lentils, but it ended up being such a huge amount that I decided to adjust it down to 1/2 pound. Even this amount makes a large salad. I also increased most of the other ingredients in the recipe and added some olive oil. However, my husband and I enjoyed eating this like a dip with chips or crackers, as well as as a salad. I have posted this recipe with the changes I made and am not sure who made the original recipe. The nice thing about this recipe is that you can add a number of different vegetables

Ingredients:

1/2 pound lentils, sorted and rinsed

1/4 - 1/2 cup cilantro, chopped (I used approximately 1/2 cup)

1/2 cup minced red onion

juice of 1-2 limes (adjust to taste)

2-3 medium or large tomatoes, diced (may substitute canned diced tomatoes)

2-3 garlic cloves, minced

3-4 Tbsp olive oil

1/4 - 1/2 tsp ground black pepper

1 - 1 1/2 tsp salt, or adjusted to taste (I used Adobo seasoned salt)

1 Tbsp cumin (may start with less and adjust to taste)

1/2 cup chopped cucumber

1/4 cup chopped bell peppers

hot pepper sauce (green or red) to taste

Directions:

     Simmer lentils in 6 cups of water until soft, about 25-30 minutes. Drain any excess liquid. Cool. Add the remaining ingredients together in a bowl and toss. Add in the cooled lentils and stir well. 

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Also shared on Simple Lives Thursday # 87

Broccoli Salad

This broccoli salad has been in my family for a long time. I am not really sure where it originally came from, but it may have been from a church cookbook my mom has that includes many Pennsylvania Dutch recipes. This salad has a dressing that is typical of the Amish/Mennonite salads with a creamy and mildly sweet/sour flavor. I have seen and tasted many variations of this salad and many are equally tasty. This picture shows it with only the ingredients listed on the recipe I have. However, I have seen it made with sunflower seeds or other types of dried fruit.

Many people, especially children, do not enjoy the flavor of raw broccoli. This salad is a great way to get some people to eat vitamin-rich broccoli with the added benefit of some protein from the peanuts. My children like this better than plain raw broccoli, and it is a nice dish for potluck dinners.



Ingredients:                                                        Serves: approx. 8

• 1 very large or about 3 small heads of broccoli, rinsed and chopped, removing the thick and hard stem first. (I use the smaller stem parts that do not have such thick-skinned and chop them small.)
• 1/2 cup finely chopped onion
• 1/2 cup peanuts
• 1/2 cup bacon bits
• 1/2 cup golden raisins

Mix above ingredients together.

To make dressing, mix the following together:

• 1 1/2 cup mayonnaise
• 1/3 cup sugar or zylitol or other granulated sweetener
• 3 Tbsp vinegar (I have used either white wine or apple cider vinegar with good results)

Combine the dressing with the other ingredients and then allow to marinate in the refrigerator for several hours. This salad lasts well for some time.

** Another great variation is to use red onions, dried sweetened cranberries and chopped cauliflower and leave out the nuts and raisins.

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Mexican Bean Salad

I do not know how authentic Mexican this dish is, but it combines some of the flavors of mexican food, including chili powder, cumin, lime and lemon juice, as well as cilantro. I was introduced to this dish by my sister-in-law earlier this summer and instantly fell in love with it. It is great for those hot picnics when you do not want to worry about salads spoiling. Plus, it is great made up a couple days ahead, if needed.

This recipe originally was taken from Allrecipes.com submitted by Karen Castle on http://allrecipes.com/recipe/mexican-bean-salad/detail.aspx. I added some yellow pepper, a little extra lemon juice, as well as extra cilantro, chili powder and cumin. This is not a "hot" or very spicy salad- although you could add extra green pepper sauce/hot sauce and adjust the spices as desired. It really is a nice mix of flavors that will appeal to most people who enjoy a little flavor.

Serves about 8

Ingredients:

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder
• 
  
1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion. 

2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Optional- A previous time I made this recipe, I added cooked ditalini pasta, which soaked up some of the dressing and added great texture and flavor, as well as made the salad go a little further.

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Grandma's Fruit Salad

My grandmother used to make this often for our annual family 4th of July picnics. I no longer have the exact recipe, but have changed things up a little, anyways. For those of us who do not live around the tropics or areas with fresh fruit year-round, this is a nice way to use canned fruit and readily available fruit in the winter. In the summer, you can add all kinds of fresh fruit, but it helps to have a little canned fruit so there will be some syrup for the "sauce".

Ingredients:

1 15 oz. can of mixed fruit
1 15 oz. can of mandarin oranges
1 15 oz. can of peaches *
1 15 oz. can of pears *
1 15 oz. can of pineapple tidbits or chunks
1-2 bananas, sliced
1 apple, peeled (or not) and chopped
15 -20 red grapes, cut in half- if available
any other colorful fresh fruit
2-3 Tbsp shredded coconut (optional)
3/4 - 1 cup (6-8 oz.) cup vanilla yogurt
3 Tbsp orange juice concentrate
small marshmallows (optional)

Open cans of fruit, draining juice into another medium bowl. Mix all the fruit together in a large bowl. Add the coconut and marshmallows, if desired. Stir the yogurt and orange juice concentrate into the reserved fruit juice. When the orange juice concentrate has fully dissolved, then mix in with the fruit. Stir well and chill.

*You may substitute a variety of tropical canned fruit, if available.

My grandma also added a box (3-4 oz.) of instant vanilla pudding into the juice mixture and then, after mixing well, stirred it into the fruit. I have not added it in this picture- it just adds more creamy vanilla flavor/sweetness and makes the juice slightly thicker. So try it this way, if you would like!

Carrot Salad



This is a healthy, yet very delicious salad that my mom has made for many years. This is the same way she makes it, except with the addition of crushed pineapple. It is light, but refreshing; great for summer and winter alike. If you do not have honey, you may use some other type of sweetener. Agave would probably be the best other substitute and any other types of sweeteners would change the flavor somewhat.

Serves: 8-10
Ingredients:

• 4 cups peeled and grated carrots (about 4-6 large ones)
• 2 oranges, peeled, separated and sliced into thin chunks
• 2 apples, peeled (or not), cored, sliced and diced
• 2/3 cup raisins
• 1/3 cup orange juice
• 1/3 cup honey (more or less to taste)
• 1  8oz. can crushed pineapple (unsweetened) with its juice
• 2/3 cup mayo (may use light/less fat, but not fat free)

Directions:

• After preparing ingredients, mix together and stir well. This is best made a day ahead so the flavors can intermingle and the raisins can plump up. This is supposed to be a "juicy" salad. Keeps well in the fridge.

Curried Rice Salad

Ingredients:

3 cups cooked brown rice (may use white)
1 cup chopped apple
1/2 cup raisins
1/4 cup onion, finely chopped
1/2 cup sliced almonds

Dressing:
1/2 cup mayonnaise
1 tsp- 1Tbsp curry powder

Combine salad ingredients. Mix mayonnaise and curry. Stir into salad. Chill.

*Recipe adapted from Beverly Rodgerson in Whole Foods For The Whole Family La Leche League International Cookbook 1981.

Tabouli (Middle Eastern Salad)

Ingredients:

1/2 - 1 cup bulgur
2-4 cups water to cover
1-2 cups chopped fresh parsley (may use part cilantro, chopped)
1/3 cup chopped onion or green onions
1-3 tomatoes, chopped coarsely
1 medium cucumber, chopped
1 garlic clove, minced finely

Dressing:
1/2 cup fresh lemon juice or lime juice
1/4 cup olive oil
1/2 tsp salt or garlic salt, or less
dash or two of pepper
1 Tbsp fresh dill weed (1 tsp dried)
or 1 tsp dried oregano (optional)

Optional:
1 cup chopped fresh mint
1 cup sliced or chopped mushrooms
1 green pepper, diced
2-3 radishes, sliced
1/2 cup bean sprouts
2 hard cooked eggs, sliced
1-2 stalks celery, chopped
1 large shredded carrot
lettuce
pita bread
feta cheese chunks

Soak bulgur in water until soft. Chop vegetables finely; stir into the bulgur. Combine dressing ingredients; stir into salad. Chill. Serve on lettuce or in pita bread. Garnish with feta cheese, if desired.

*Recipe by Maureen Curry and Marilynn Berry in the Whole Foods For The Whole Family cookbook by La Leche League International 1981.

Angelica's German Rice Salad

This recipe makes a nice hot weather supper with hard rolls/hearty bread or breadsticks and fruit for dessert, or a side dish the remainder of the year.

Ingredients:

6 1/2 oz tuna (could substitute 1 cup cooked chopped chicken)
1 medium onion, chopped
3 hard-cooked eggs, chopped
1 large dill pickle, chopped
1 large bell pepper, chopped
1-3 Tbsp oil
1-2 Tbsp vinegar
2 cups cooked brown rice (or white rice)
3 large tomatoes, chopped

Have all ingredients cold. Mix meat with onion, eggs, pickle and pepper. Add oil and vinegar; toss. Add rice. Add more oil and vinegar, if desired. Add tomatoes. Chill well. If you wish, you may garnish with tomato, lemon wedges and parsley.


* This recipe was from a woman from West Berlin years ago and submitted by Sue La Leike  in Whole Foods For The Whole Family La Leche League International Cookbook 1981.

German Potato Salad

Ingredients:

4 pounds baking potatoes, such as yukon gold
salt
12 slices bacon
2 cups chopped onion
1/4 cup flour
1/4 cup sugar
1 tsp celery seeds
pepper
1 1/2 cups water
1 1/2 cups cider vinegar

Cook potatoes in boiling salted water until tender, about 20 minutes. Drain the potatoes well, then peel and slice them. (You may peel and slice, or leave the peel on and slice and boil them.) Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain and crumble the bacon, reserving about 1/4 cup of bacon fat.  Cook the onions in the reserved fat over medium heat until tender, about 10 minutes. Stir in the flour, 2 tsp salt, sugar, celery seeds and pepper to taste. Cook 2 minutes. Add the 1 1/2 cups of water and the vinegar, mixing well. Cook, stirring often, until the liquid is bubbly, has thickened and coats the back of a spoon. If the sauce becomes too thick, add a little water or vinegar.  Stir in bacon and potatoes. Cook until heated through, tossing gently to mix. If you prefer a more tart salad, add more vinegar while tossing.

This recipe was from the newspaper, and I did not note at the time who authored it.

Healthy and Tasty Green Drink

Trying to eat more healthy? This is a great way for you to have a powerful nutritional drink that is easy to take on the go and keeps well in the fridge. My grandfather drank this for many years, and I have started trying to make this for our family. This will surely help your body fight off sickness and give it the nutrients we all need. Although it takes a little time to clean/prep the items, but you may only need to make it every few days. The options of fruits and veggies that you can put together are limitless. So have fun and give this a try. At my house, I blend it up and then give a "shot" of it to everyone, including all the kids (some are happier than others, but they have learned to eat/drink what is given for the most part). It is helpful to have a good blender.

Ingredients:

• 1 cup water
• 1/2 lemon, juiced
• 1-2 apples, washed, cored and cut into chunks
• 1/2 cup of peaches, canned, fresh or frozen
• 1 -2 cups of crushed pineapple or pineapple juice, unsweetened
• 1 small cucumber, mostly peeled, or 1/2 medium cucumber
• 1 stalk celery, cleaned and cut into chunks
• 1 heaping handful of rinsed spinach
• 2-3 leaves of romaine lettuce, cleaned and torn into chunks, or you may use kale
• 4-6 sprigs of parsley, without the thicker stems
• 1 large carrot, or may use a large handful of baby carrots (I prefer these as they are not so pulpy and usually sweeter)
• optional- 1-2 Tbsp chia seeds (this actually helps keep it thicker as the ice melts or it sits in the fridge)
• 1 tbsp flax seed (ground or whole)

Directions:

• Blend first few ingredients together and add the remaining gradually as your blender can handle it. You may need to scrape down the sides and push the lettuce/spinach down at times.
•  If you desire it very cold, you may add some ice. However, the blender will be very full. So you may need to take some out in order to add the ice.

This is pretty thick and you may want to add some water or other type of unsweetened juice if you like it thinner. I usually eat this with a spoon.

To all of our health!

Pennsylvania Dutch Cabbage Slaw

I have grown to love cabbage so much in recent years. This is one of my favorite ways to eat it, and it is a popular dish in Pennsylvania Dutch country any time of the year. I like the purple/red cabbage because of the great color and nutritional content. There has been much talk in recent years about the health benefits of vegetables. Many people who lecture on food and health list cabbage as one of the important ingredients to a healthy diet because it rich in many cancer-fighting compounds (phytochemicals), as well as so many vitamins and minerals. As an added bonus, it is very low in calorie. Now before you run out to start the cabbage soup diet, try this recipe and you will probably be hooked! This is a recipe where my trusty food chopper makes quick work of the salad preparations. It has a creamy, slightly sweet-sour flavor to the dressing, which is typical of PA Dutch salads.


Ingredients

1 small- medium head of cabbage (I like to use a mixture of green and purple/red)
1 small onion
2-4 large carrots, or as many as desired
1/4 cup vinegar
3/4 cup granulated sugar (or xylitol)
1 cup mayonnaise
1/2 cup coffee creamer (half and half or light cream)

Grind cabbage, onions and carrots in a food chopper until finely ground. Mix the remaining ingredients together and then add to cabbage mixture. If there is not enough dressing mixture, you may mix 1/2 of the recipe amounts together for additional dressing. Note- the cabbage will generate some liquid as it sets. This is best made about 1 day ahead.

*Recipe by Anna Eby from the Family Favorites of the Black Rock Retreat Auxiliary Members 1984.

Amish Potato or Macaroni Salad with No-Cook dressing

Growing up in upstate New York, I loved my grandmother's and mom's potato and macaroni salads. Then I married into a PA Dutch family and realized there was a completely different type of salad that some people ate. Over time, I have learned to like this salad. It is slightly sweet and sour, which is typical of Pennsylvania Dutch salads. It is best made a day or two ahead so the flavors can incorporate more into the potatoes and macaroni. I usually make this more in the summer when we are grilling, but it is good anytime of the year. My family just enjoyed some great chicken bar-b-que, as well as some wonderful hamburgers and dogs from the grill, with these salads over the last week. (I am updating this recipe and adding photos in May- not at the original posting in January! ;) )   This is an easy recipe that uses the same dressing mixture for macaroni or potato salad. As an aside, I also add ground or grated carrot to the salads so the kids get some more veggies.


Ingredients

2 cups uncooked macaroni, cooked according to instructions
       (or 5 cups peeled, chopped potatoes boiled until just beginning to become soft)
4 hard-boiled eggs, cooled, peeled and finely chopped
1/2 cup celery, finely chopped (may use a little more)
1/2 - 1 small onion, finely diced or ground
1/2 green pepper, finely chopped
carrots, ground or grated (optional)

Dressing

1 3/4 cup salad dressing (spread) or mayonnaise
1/4- 1/2 cup sugar
2 tsp ground mustard (I often use prepared mustard instead)
1 1/2-2 tsp vinegar
1 tsp salt
2 Tbsp milk

Mix dressing ingredients together. (When making the potato salad, lightly salt the potatoes after draining them from the hot water. Mix them gently and allow to cool.) Pour dressing mixture over macaroni or potatoes and vegetables. Stir gently. Is best chilled for at least 1 day. Keeps well in the fridge up to 2 weeks. (I adjust the dressing to taste- adding a little more vinegar or mustard or mayonnaise if I feel it needs it.)

*Recipe adapted from The Bulk Food Cookbook by Ruth Miller

Amish Style Potato Salad- cooked dressing

Ingredients

8 medium-sized potatoes
4 hard-cooked eggs, diced
1 medium-sized onion, diced
2 small carrots, ground
1 cup celery, diced
1 1/2 tsp salt

Dressing

1 Tbsp flour
2 eggs
1/2 cup sugar
1/2 cup vinegar
1 tsp mustard
1 1/2 cups water
2 Tbsp butter

Cook potatoes in jackets until soft. Cool and peel.  Dice potatoes. (Or you may peel, chop and boil potatoes until just beginning to soften.) Grate carrots or grind up in food processor/chopper.  To make dressing, mix together the dry ingredients, add eggs, vinegar and water. Melt butter in saucepan and add dressing. Cook until thickened. Cool and pour over potato mixture and mix lightly.  If desired, 1/2 cup of sandwich spread or mayonnaise may be added to the dressing before it is poured over the vegetables.

Serves 8-10

*Recipe from Mrs. Richard Danner and Mrs. G.P. Showalter- from Mennonite Community Cookbook 1978.

Classic Bean Salad

This is a golden oldie and has been a favorite in my family for many years. I often add in other beans, such as chickpeas (garbanzo beans). Its flavors are similar to those found in the Pennsylvania Dutch region, where it may have originated. However, I believe its popularity has spread far and wide. It is also quite healthy. While we often eat this salad in the summer, it is good anytime of the year.

Serves- 6
Ingredients:

• 1 can garbanzo beans, rinsed and drained (optional)
• 1 can kidney beans (light or dark) or lima beans, rinsed and drained
• 1 can of yellow wax beans, drained, or may use 1 1/2 cup steamed fresh wax beans
• 1 can of green beans, drained, or may use 1 1/2 cup steamed fresh green beans
• 1 green pepper, diced
• 1 medium onion, diced
• 3/4 cup sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup oil
• 2/3 cup vinegar

Directions:

• Mix the sugar, seasonings, oil and vinegar together and pour over the drained beans, pepper and onion. 
• Chill before serving. It is good to make this at least 6-8 hours in advance so the flavors can blend. Keeps well in the fridge. 

Recipe adapted from Beulah Lehman from What's Cooking at Myrtle cookbook.

Italian Meat Salad

This salad is a great light meal by itself or a summer side dish with burgers/BBQ or grilled chicken. Acually, I love it anytime of the year! Feel free to use your imagination and try different things in it. All ingredients are optional, depending on what you like. However, be warned- it makes a BIG salad. So if you are cooking for just a couple people, you will either want to cut it in half, or you will be eating leftovers for a long time!

Serves about 8.

Ingredients

1/2- 3/4 pound total of thinly sliced salami, pepperoni, turkey and/or ham cut up into small pieces
1 small-medium onion, chopped
1/2 - 1 green, yellow and/or red bell pepper, chopped small
1/4 cup (or more) black olives, sliced
1/4 cup green olives, sliced
1/4 cup marinated artichoke hearts, cut up
1/2 pound (or more) cheese, cubed small (jack, pepper jack, colby, sharp cheddar, cheddar, provolone, mozzarella, etc)
1 can of beans, rinsed (cannelini, navy, kidney, black, pink, garbanzo/chickpeas, etc)
2 med-large tomatoes, chopped (or cherry/grape tomatoes as desired, chopped- have also used undrained, canned, diced tomatoes, also)
1/2-1 cucumber, partially peeled, quarted and sliced
1-2 stalks celery, chopped
1-2 carrots, sliced or grated
Macaroni- 4 cups cooked according to the directions and cooled (or as much as desired)
1-2 heads of Romaine lettuce, cleaned and torn (may use spinach, escarole or other greens)
1/2 cup grated parmesan cheese
Any type of Italian dressing (may contain balsamic vinegar, caesar type, or may also add some ranch-type dressing for a little different flavor and creaminess)- usually need to add some more to the salad later if the pasta has soaked much liquid up
Alfalfa sprouts (or any other kind add a nice crunch and pack the nutrition)
1 can drained whole kernel corn- not creamed

Mix all ingredients together in no particular order and chill for 1 hour, if possible. Otherwise, dig in!

*note- the lettuce will wilt eventually. So if you eat it much later, it will be limp but still tasty. If you do not like limp salad greens, you may wait to mix the greens on each plate with the other ingredients when you serve it. Then if there are leftovers, you can keep the greens separate and enjoy a crisper salad next time you eat it.

Easy Pineapple Cabbage Salad

This is truly an easy salad to make-- if you have a chopper or food processor. It is light and refreshing and a great accompaniment to a meal whether it be summer or winter. I used purple/red cabbage, which makes the pineapple turn purple. If you use green cabbage, the pineapple and carrots give a nice contrasting color. This salad keeps well for a long time in the refrigerator.

Ingredients:

• 4-6 cups cabbage, shredded or chopped very fine (probably about 1/4 large head or 1/2 a small head
•     This is especially good using either all red/purple cabbage or part green, part red/purple
• 1  15 oz can unsweetened crushed pineapple, with juice
• 1/2 cup mayo- more or less to get a creamy consistency you want
• 1/2 cup sugar, xylitol, agave or other sweetener desired (may use more or less depending on how sweet you like it)
• 3/4 cup ground/shredded carrots (optional)

Mix all ingredients together and chill for a couple hours, at minimum.