Recipe Index


Nancy's Kitchen - Tried and Tested Recipes
Judy's Salad Recipes

More of Judy's Salad Recipes

Nana's Tossed Salad Recipe

1/2 c. vegetable oil
1/3 c. sugar
2 T. vinegar
1 tsp. salt
1/4 tsp. pepper
1 lg. head lettuce, torn
2 bacon strips, cooked & crumbled
1/3 c. sliced almonds
1/4 c. sesame seeds
4 green onions, sliced
3/4 c. chow mein noodles

In a jar with a tight-fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. Chill for one hour. Just before serving, combine the lettuce, bacon, almonds. sesame seeds and onions ina lg. bowl; add dressing and toss. Top with chow mein noodles.


Southwestern Vegetable Salad Recipe

1 pkg. (16 oz.) frozen cut green beans, thawed and drained
1 pkg. (16 oz.) frozen peas, thawed and drained
1 pkg. (16 oz.) frozen corn, thawed and drained
1 medium green pepper, diced
1 medium sweet yellow pepper, diced
1 medium red pepper, diced
1 c. celery, chopped
1 c. onion, chopped
1 c. sugar
3/4 c. cider vinegar
1/2 c. vegetable oil
1 T. water
1 tsp. salt
1/2 tsp. pepper

In a Large bowl, combine green beans, peas, corn, green pepper, yellow pepper, red pepper, celery, and onion; set aside. In a saucepan, heat the sugar, vinegar, oil, water, salt, and pepper over medium heat until sugar is dissolved. Pour warm dressing over vegetables; toss to coat. Cover and refrigerate for 2 hours or overnight. Serve with slotted spoon.
Makes: 12 - 14 servings.


Nana's Spinach Salad Recipe

Spinach Salad

1/4 cup packed light brown sugar
1 Tbl red wine vinegar
2 tsp water
1/2 cup mayonnaise
4 slices bacon, cooked crisp and crumbled
6 cups torn fresh spinach
16 large mushrooms, sliced
2 hard cooked eggs, chopped
1/4 cup shredded Parmesan cheese

Combine sugar, vinegar, water, mayonnaise to make dressing. Stir in the bacon and chill for several hours. Pour over mixture of spinach, mushrooms, eggs, cheese and croutons just before serving.

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