Broccoli and Cauliflower Salad

This recipe came from George L. Armstrong School, Hamilton Ontario Cookbook. My daughter found this cookbook at a thrift store for me. I have made this salad 3 times since the first time.

Broccoli and Cauliflower Salad

Ingredients:

3 cups cauliflower
3 cups broccoli
1 purple onion
1 cup shredded cheddar cheese
5 to 6 slices bacon

Sauce:

2/3 cup mayonnaise
1/3 cup sugar
2/3 tsp. vinegar

Directions:

Mix cauliflower heads and broccoli heads and finely chopped onion in large salad bowl.
In a medium sized bowl combine mayonnaise, sugar and vinegar.
Add mayonnaise to vegetables and mix.
Refrigerate.
Fry bacon until crispy. Let cool and crush or break into pieces.
Mix into salad just before serving.

Carrot Radish and Cashew Salad with Curry Dressing

On Viva TV there are few cooking shows I try to catch from time to time. Simple Fresh Delicious is one of them. This will be the second recipe I have tried from her show. Beef Brussel Sprout Stir Fry was the first. Both are delicious. After making this dish I realized I forgot to add the green onions.

Carrot Radish and Cashew Salad with Curry Dressing

Ingredients:

3 medium carrots, peeled and trimmed
10 radishes, trimmed
1 bunch green onions, thinly sliced(forgot the green onions)
2/3 cups cashews, toasted
pinch salt and freshly ground pepper

Directions:

Curry Dressing:

1/3 cup peanut oil
2 tbsp. white wine vinegar
2 tbsp. finely chopped fresh mint(did not use)
1 tsp. curry powder
1 garlic clove, minced
salt and freshly ground pepper

Place all ingredients in jar with a sealed lid and shake until well combined.

Carrots and Radishes

Place the carrots and radishes in a food processor with the grating disk.
Place vegetables in medium size bowl.
Pour dressing over and toss.
Add green onions.
Sprinkle cashews on top.

Creamy Cucumber Salad

Barefoot Contessa Back to Basic played a show with Creamy Cucumber Salad. I love cucumbers and just had to try it. It has a nice tang to it. Keeps well in the frig for a week. Your can reduce this recipe to your family size.

Creamy Cucumber Salad

Ingredients:

4 English cucumbers, thinly sliced
2 small red onions, thinly sliced
Kosher salt
4 cups plain whole milk yogurt
1 cup sour cream
2 tbsp. champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 tsp. freshly ground pepper

Directions:

Place cucumbers and red onions in a colander over a bowl with 1 1/2 tbsp. salt. Wrap in plastic wrap and place in frig for at least 4 hours or overnight. Discard the liquid that is in bowl.

Place yogurt in a sieve lined with cheese cloth or paper towel over a bowl. Wrap in plastic wrap and place in frig for at least 4 hours or overnight. Discard this liquid as well that is in bowl.

When the cucumbers and onions are ready place them in a towel and squeeze out anymore liquid that maybe left in them.

In a large bowl add cucumbers and onions with drained yogurt, sour cream, vinegar, dill, 2 tsp. salt and pepper. Toss to combine well.

Place in frig for a few hours to allow flavors to blend together.

Sprinkle with salt and pepper and serve chilled

Sweet & Sour Carrot Salad

Here is another recipe from the A Taste of Appleby cookbook. This is a wonderful recipe for any family gathering. It would also be great in the summer.

Sweet & Sour Carrot Salad

Ingredients:

1 lb. carrots, parboiled, sliced into coins
1 red onion sliced thinly, you also can use Spanish onion
1 green pepper, sliced (did not use)
1 can sliced water chestnuts, drained
1 can pineapple bits, drained
1 cup celery, sliced (did not use)
1 cup cucumber, sliced

Marinade:

2/3 cup sugar
1/3 cup oil
1/4 cup vinegar
1 can (10oz.) tomato soup
1 tsp dry mustard
1/4 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. curry powder (did not use)
dash Tabasco sauce (did not use)
1 tsp paprika

Directions:

Combine all salad ingredients.
Mix marinade ingredients well and pour over salad
Refrigerate overnight
Serves 8 to 10

Keeps for one week.

Crab Salad (Neptune Salad)

Have you bought the neptune salad at the grocery store. Well, it is quite expensive. My son has created his own. It tastes, I would have to say better than the store.

Ingredients
1 package imitation crab meat ( you find it buy the fish department of the grocery store)
1/2 cup Celery, Chopped (2 ribs)
1/2 small Red onion, diced
1/2 lemon juiced
2 pinches dill
2 pinches parsley
2 big spoonfuls of mayonnaise (Helmans)
salt and pepper to taste

Directions:

Brake up crab meat into a bowl to store in. Add remaining ingredients mix and let set in frig a few hours. Keeps 3 to 4 days.