Good salad recipes are always in demand, so let’s thank longtime Forum helper-outer Clifton Leatherwood for sharing a quadruple helping of possibilities.
He says he makes a lot of salads to take to work, so these are all time-tested winners.
Greek potato salad
2pounds red potatoes, cut into 1-inch pieces
1/4cup vinegar
1/3cup olive oil
Dijon mustard to taste
3tablespoons chopped fresh oregano leaves
Salt and pepper to taste
1cucumber, diced
1small green bell pepper, diced
Diced red peppers to taste
4ounces Feta cheese, crumbled
Sliced calamata olives
Diced onion to taste
Steam potatoes 12 to 14 minutes or until tender. Drain and set aside. Meanwhile, in large bowl, whisk together the vinegar, oil, mustard, oregano, salt and pepper. Add warm potatoes, then stir in cucumber, peppers, cheese, olives and onion. Mix lightly but thoroughly and chill until needed.
Festive chicken salad
1can (81/4 ounces) crushed pineapple, undrained
1container (8 ounces) soft cream cheese
2cups chopped cooked chicken
1can (8 ounces) sliced water chestnuts, drained
1/2cup sliced celery
1/2cup slivered almonds, toasted, divided
1/4cup green onion slices
1/4teaspoon salt
Dash pepper
4medium tomatoes
Lettuce leaves
Drain pineapple, reserving 1/4 cup liquid. Combine reserved liquid and cream cheese, mixing until well blended. Add pineapple, chicken, water chestnuts, celery, 1/4 cup of the almonds, onions, salt and pepper; mix lightly. Chill. To serve, cut each tomato into 6 wedges, almost to stem end. Fill with chicken mixture. Sprinkle with remaining almonds. Serve on lettuce-lined plates.
Makes 4 servings.
Variations: Omit tomatoes; serve salad over honeydew or cantaloupe wedges or in lettuce cups. Substitute chopped pecans for almonds. Add sliced red grapes.
Peggy’s spinach salad
4tablespoons lemon juice, divided (2 tablespoons to be added to apples)
3tablespoons oil
1tablespoon cider vinegar
2tablespoons honey or artificial sweetener
2golden delicious apples, diced, tossed with remaining 2 tablespoons lemon juice
Crumbled blue or Feta cheese to taste
Broken walnuts to taste, toasted in 350-degree oven for 10 to 15 minutes
Torn, washed and dried spinach (or substitute leaf lettuce)
In small mixing bowl, combine 2 tablespoons lemon juice, oil, vinegar and honey or sweetener and whisk well. Turn apples, cheese, walnuts and spinach or lettuce into large bowl; add dressing and toss well. Serve immediately.
Curried salad
3slices “browned” turkey from deli, thick sliced (approximately 3/4 inch)
About 1 1/2 cups chopped celery
3gala or red delicious apples, cored and coarsely chopped
Mayonnaise
About 3 to 4 tablespoons mild curry powder (or more to taste)
Several good shakes seasoned salt
Golden raisins (optional)
Coarsely chop turkey into bite-size bits and turn into large bowl. Add celery and apples. Stir in mayonnaise to keep apples from turning brown. Season with curry powder and seasoned salt. If desired, add raisins. Stir, cover and chill well before serving.
The next Forum will appear in Wednesday’s Food section.
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