Recipes

German Potato Salad from Best of Southern Living

German Potato Salad from Best of Southern Living

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Ingredients

Makes 6 servings / Prep: 15 min., Cook: 30 min.

Instructions

  • Cook potatoes in boiling, salted water to cover 15 minutes or until potatoes are tender.
  • Drain, cool, and quarter potatoes.
  • Cook bacon in a large skillet over medium heat until crisp.
  • Drain bacon, reserving 3 tablespoons drippings in skillet.
  • Discard remaining drippings.
  • Crumble bacon, and set aside.
  • Cook celery in bacon drippings over medium-high heat, stirring constantly, until tender.
  • Add flour and next 5 ingredients, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually add water and vinegar; cook over medium heat, stirring constantly, until mixture is slightly thickened.
  • Stir in potato, green onions, and pimiento.
  • Cook just until thoroughly heated, stirring gently to coat.
  • Transfer to a serving bowl.
  • Sprinkle with bacon.

Notes & Wine Advice

German potato salad can be served warm or cold. You’re sure to enjoy it both ways.
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Course; Salad
Cuisine; European / Germany

Roasted New Potato Salad

Roasted New Potato Salad

If you like your potatoes crispier, bake the potatoes about 10 minutes longer, stirring once.
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Ingredients

Makes 4 to 6 servings / Prep: 20 min., Bake: 35 min.

Instructions

  • Place oil in a 15- x 10-inch jelly-roll pan; add potatoes and next 4 ingredients, tossing to coat.
  • Arrange potato mixture in a single layer.
  • Bake at 425° for 30 to 35 minutes or until potatoes are tender, stirring occasionally.
  • Transfer potatoes to a large bowl.
  • Toss together potatoes, bacon, green onions, and dressing.
  • Add salt and pepper to taste.
  • Serve immediately, or cover and chill.
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Course; Salad

Ambrosia

Ambrosia

Five fresh fruits mingle in a sweet blend of peach nectar and honey balanced with pungent balsamic vinegar and lemon juice. This blissful salad is special enough to serve as a light dessert.
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Ingredients

Makes 8 servings / Prep: 10 min., Chill: 1 hr.

Instructions

  • Combine first 5 ingredients in a large bowl.
  • Combine peach nectar and remaining 3 ingredients, stirring with a wire whisk until blended.
  • Pour dressing over fruit mixture, stirring gently to coat fruit.
  • Cover and chill at least 1 hour, stirring occasionally.
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Course; Fruit / Salad

Crisp Plum Salad

Crisp Plum Salad

Jícama, available in most supermarkets year-round, is a root vegetable with a sweet, crunchy texture, similar to a water chestnut.
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Ingredients

Makes 4 servings / Prep: 25 min., Chill: 2 hrs.

Garnishes:

Instructions

  • Whisk together first 6 ingredients in a large bowl; add chopped jícama, green onions, and cilantro; toss.
  • Add plums, tossing gently to coat.
  • Cover and chill 2 hours.
  • Garnish, if desired.
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Course; Salad

Arugula, Melon, and Prosciutto Salad With Fig Vinaigrette

Arugula, Melon, and Prosciutto Salad With Fig Vinaigrette

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Ingredients

Makes 4 Servings / Prep: 25 min.

  • 4 ounces arugula leaves trimmed
  • 3 ounces thin prosciutto or country ham slices cut into strips
  • 4 cups seedless watermelon balls or cubes about 5-pound watermelon
  • 2 ounces Parmesan cheese shaved
  • Fig Vinaigrette

Instructions

  • Place arugula evenly on 4 salad plates.
  • Top evenly with prosciutto strips and watermelon; sprinkle with Parmesan cheese.
  • Serve with Fig Vinaigrette.
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Course; Fruit / Pork / Salad

Fig Vinaigrette

Fig Vinaigrette

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Ingredients

Makes about ¾ cup / Prep: 5 min.

Instructions

  • Whisk together first 5 ingredients until smooth.
  • Add oil in a slow, steady stream, whisking until smooth.
  • Chill until ready to serve.
  • Store in refrigerator for up to 1 week; bring to room temperature, and whisk before serving.
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Course; Dressing

Dianne’s Southwestern Cornbread Salad

Dianne’s Southwestern Cornbread Salad

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Ingredients

Makes 10 to 12 servings / Prep: 30 min., Bake: 15 min., Chill: 2 hrs.

  • 1 6-ounce package Mexican cornbread mix
  • 1 1-ounce envelope buttermilk-Ranch dressing mix
  • 1 small head romaine lettuce shredded
  • 2 large tomatoes chopped
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can whole kernel corn with red and green peppers, drained
  • 1 8-ounce package shredded Mexican four-cheese blend
  • 6 bacon slices cooked and crumbled
  • 5 green onions chopped

Instructions

  • Prepare cornbread according to package directions; cool and crumble.
  • Set aside.
  • Prepare dressing mix according to package directions.
  • Layer a large serving bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top.
  • Repeat layers with remaining ingredients and dressing.
  • Cover salad, and chill at least 2 hours.
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Course; Salad

Pear Salad With Raspberry Cream

Pear Salad With Raspberry Cream

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Ingredients

Makes 4 servings / Prep: 20 min.

Instructions

  • Whisk together first 4 ingredients.
  • Set dressing aside.
  • Peel pears, if desired; quarter pears.
  • Brush with lemon juice.
  • Arrange Bibb and romaine lettuces on 4 plates.
  • Arrange pear quarters over lettuce.
  • Drizzle with dressing; sprinkle salad with Parmesan cheese, crumbled bacon, and raspberries.
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Course; Fruit / Salad

Apple-Spinach Salad

Apple-Spinach Salad

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Equipment

Ingredients

Makes 4 servings / Prep: 5 min.

Instructions

  • Combine first 4 ingredients in a bowl.
  • Add dressing, tossing gently to coat.
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Course; Fruit / Salad

Fresh Pear Salad With Asian Sesame Dressing

Fresh Pear Salad With Asian Sesame Dressing

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Equipment

  • Large bowl

Ingredients

Makes 6 servings / Prep: 15 min.

Instructions

  • Toss together first 5 ingredients in a large bowl, and drizzle with Asian Sesame Dressing, tossing gently to coat.
  • Sprinkle salad with sesame seeds, if desired.
  • Serve immediately.
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Course; Fruit / Salad