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Old 01-02-2009, 01:53 PM
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LazyBear LazyBear is offline
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Default Salads

Add your favorite Salad recipes

older PYP threads with some ideas: View

Lazy's Potato Salad
When I bake potatoes in the oven or use my Rice Cooker/Vegie steamer; I put in extra potatoes to use the next day for quick Potato Salad. When the potatoes sit in the fridge overnight the skins are easier to peel and the potatoes are firm and easy to cut into cubes.

4 cups of cooked Potato cubes
2 boiled eggs mashed or grated
1-2 tsp sweet yellow onion minced or 1/2 tsp onion powder works okay
1 cup finely chopped celery
Mayo- enough to coat everything well, add more after salad sits in fridge overnight.
Sprinkle in Seasoned Salt for an added flavor boost- don't add too much!
Some people top it with Chives or Green Onions.

This salad is always better 24 hours after you make it, the flavors get a chance to blend together.

Bow Tie Pasta Salad
Bow Tie pasta- 1 box Barilla brand cooked until firm but done in salted water.
Frozen Peas- 1 small box or 1 cup
Finely Grated Carrots- 1/2 c
Cubed Ham- Prepackaged kind John Morrel brand they are tiny tiny cubes 1 pkg- don't drain the juice out of it, dump in the whole package at once. The only salt you will need is in the Ham and Mayo already.
Mayo- enough to coat all Ingrediants well, after sitting in fridge overnight you might need to add more.

Don't cook the peas! Just let them thaw while preparing pasta or in the last 30 seconds of cooking the pasta you can dump the frozen peas in the boiling pasta water just until they break apart and then drain the entire pan of pasta and peas together.

You can put the frozen peas in the fridge the night before making the salad and let them thaw slowly. Doesn't really matter, just don't cook the peas!

You can also use the Sea Shell salad noodles.

Chicken Bow Tie Salad

This recipe makes a TON and is really good!

8 cups cooked chicken (Chopped)
4 cups bowtie pasta
1/4 cup chopped green onion
2 cups diced celery
4 cups unpeeled red apples (chopped)
4 cups red grapes cut in 1/2
2 (20 oz.) cans of pineapple tidbits
1 1/2 slivered almonds (you could substitute cashews)

16 oz. Kraft coleslaw dressing
2 cups mayo
2 dashes thyme
2 pinches ginger

Combine dressing and ingredients and toss with salad. Refrigerate.

Chicken Pasta Salad

4 cups cooked chicken
4 cups cooked elbow macaroni
4 cups fuji apples
2-4 cups grapes
3 cans pineapple tidbits(optional)
2-3 cups slivered almonds or cashews
4 cups celery
1 cup diced green pepper (optional)
1 cup sliced green onions (optional)
2 cans water chestnuts (optional)
2 cups poppy seed dressing (Breanna's Homestyle)
sugar, salt, and vinegar to taste

Serves over 16 people

Chicken Salad wraps
grilled chicken
thinly sliced apples
grapes, halved
celery, sliced
toasted pecans
mayo, just enough to coat everything
green leaf lettuce
soft wheat tortilla

Anything Goes! salad

mix together:
1 large 16 oz tub cool whip
1 small package vanilla pudding
1 small package jello (any flavor)
1/2 bag mini marshmallows

add fruit. Whatever fruit goes well with the jello...

A couple ideas...

cranberry jello with apples, raspberries, grapes, bananas and pineapple (also good with raspberry jello)

Strawberry jello with strawberries, bananas, apples, and pineapple

orange jello with bananas, mandarin oranges, pineapple and, apple


3 boxes raspberry Jello
1 qt whole cranberries
2 oranges
2 apples
1 can crushed pineapple
2 cups sugar

Prepare gelatin using pineapple syrup as part of liquid. Chill until thickened slightly. Wash fruit thoroughly. Grind cranberries, apples and oranges (including peelings and rinds) Add pineapple. Add sugar to fruit just before folding into Jello. Chill.

10 Minute Topical Fruit Salad

1-20 oz can pineapple chunks
1-20 oz can crushed pineapple
2-3 oz pkg instant coconut pudding
2-11 oz can mandrin oranges(drained)
3 cups mini marshmellows
1/2 cup shredded coconut
1/2 tub small cool whip

Combine 2 can of pineapple with juice in a large bowl. Stir in dry pudding until dissolved. Add oranges, marshmellows, and coconut. Fold in cool whip. Chill at least 1 hour before serving.

Watergate Salad
1 (9 ounce) container Cool Whip
1/2 cup pecans, chopped
1 (10 1/2 ounce) bag miniature marshmallows
1 (3 1/2 ounce) box pistachio pudding mix
1 (15 1/2 ounce) can crushed pineapple, drained

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Old 01-12-2009, 09:54 PM
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LazyBear LazyBear is offline
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Default other recipes posted to PYP

Allyall's Macaroni Salad - View Blog recipe

Wedge Salad
Iceberg Lettuce
Bacon toppings
Chopped tomatoes
Candied walnuts or pecans
Green apple pieces sliced thin
Blue Cheese Crumbles (or Gorgonzola?)
Garlic Ranch dressing

Cafe Rio Layered Salad - View Thread and other recipes

Cookie Monster Salad

1 Small Pkg instant pudding
1 Pint of Buttermilk
1 med tub of Cool Whip

Mix that all together and then add:

1 Can or Pineapple & 1 can of Mandarine Oranges
and 1 pkg of fudge striped cookies crumbled!

Honey Lime Fruit Salad
Here is a favorite of mine. The lime/honey "sauce" ties together any fruit concoction you come up with, but I have used blueberries, pineapple, strawberries, red grapes, and watermelon in the past because it looks so pretty. For a special presentation cut watermelon into 3 or 4 inch triangles, about 1/2 inch thick. Place triangles (points facing out) around the edge of a large platter, stacking into 3 or 4 layers to form a many pointed star. Place the fruit salad in the center.

Honey Lime Fruit Salad from Nissen
1/2 cup honey
1/2 cup frozen (thawed) limeade concentrate
1 TBS poppy seed
8 cups cut-up fresh fruit
1/2 cup candied walnuts*

Mix honey, limeade concentrate, and poppy seeds in large bowl. Spread 3-5 tablespoons sugar evenly in a large skillet. Heat on medium until the sugar carmelizes. (This will take longer than you think so be patient!) Once sugar is a golden brown carmel stir in walnuts. Pour onto wax paper and cool. Once cooled, break into small pieces. Carefully toss fruit with honey mixture. Sprinkle with candied walnuts. Serve immediately.

*If you don't want to make the candied walnuts you can buy pralined pecans in the nut section of your grocery store. This can be a bit pricey but I have to confess it is my favorite thing to put in the salad.

Sunshine Jello Salad

1 (6 oz.) orange jello
2 cups boiling water
1 cup mandarin orange and pineapple juice, reserved from the canned fruit
1 (6 oz) frozen orange juice concentrate
1 (3.4 oz) lemon pudding mix
1 (8 oz) carton of whipped topping
1 (20 oz)can pineapple tidbits, drained reserving juice
1 small can mandarin orange (I think these are like 8 or 10 oz), drained reserving juice

Mix boiling water and jello together for 2 minutes. Mix in frozen oj concentrate until dissolved. Mix in reserved 1 cup mandarin orange and pineapple juice. Add fruit. Put in a 9 x 13 dish and refrigerate until set. Make pudding according to package directions. Pour over set jello and refrigerate for 5 min. Drop whipped topping in several mounds on top of pudding layer and carefully spread.

Cherry Pie Salad
1 lrg. box of Cherry Jello
1 (20 oz.) can of cherry pie filling
1 (20 oz.) can crushed pineapple

Dissolve cherry jello in 2 c. boiling water. Do not mix in the other 2 cups cold water that the box calles for. Just add the can of pineapple and cherry pie filling. After the Jello has set up in the fridge. Top with:

1 (8 oz.) pkg. cream cheese, softened
8 oz. sour cream
1/2 c. sugar


Cook Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.

3/4 c. sugar
2 tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice (from canned pineapple shown below)
2 eggs, beaten
1 tsp. lemon juice

In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.
Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled. Add the following:

2 cans (11 oz. each) mandarin oranges, drained
1 can (20 oz.) pineapple tidbits, drained
1 can crushed pineapple, drained
1 carton (8 oz.) dairy whipped topping
1 c. miniature marshmallows

Stir lightly. Chill at least 1 hour before serving.
Serves 8-10.

Apple Candy Bar Salad

6 apples, chopped (substitute peaches)
6 regular size chocolate coated nougat candy bars, chopped (substitute peacan sandies)
12 ounces cool whip, thawed

Combine the apples and chopped candy bars in a bowl. Fold in cool whip.

Huge Layered Salad View post
red leaf lettuce
red cabbage, shredded
carrots, shredded
kiwi fruit

Chicken preparation for salad
Chicken breasts
1/4 cup water
KC Masterpiece Honey-Teriyaki Marinade
½ cup almonds
3 tbsp sugar
1 cup mayonnaise
½ cup sugar
3 tablespoons red wine vinegar
2 tablespoons poppy seeds
Cook chicken in a slow cooker with 1/4 cup water for about 3 hours. Cover with KC sauce and cook one more hour. Chill, cut.

Coat nuts with 3 Tbsp sugar.
Mix dressing ingredients (mayonnaise, sugar, vinegar, poppy seeds).
Mix all ingredients together and toss with dressing.

Grilled Steak & Vegetable Salad Kraft.com

Autumn Fruit Salad

2 medium apples
1 C halved seedless grapes
1 can (11 ounces) mandarin orange segments, drained
1 1/2 C mini marshmallows

1 container vanilla low-fat yogurt
zest of 1 (entire) lime
2 T chopped nuts (optional)

1) Core and wedge apples - cut apples into small pieces

2) combine apples, grapes, oranges. Add marshmallows, yogurt and lime zest (do not omit lime zest). Mix gently. Sprinkle nuts over the top.

Refrigerate until ready to serve.

Pistachio Mallow Salad

1 carton (16 ounces) frozen Cool Whip® whipped topping, thawed
1 package (3.4 ounces) instant pistachio pudding mix
6 to 7 drops green food coloring, optional
3 cups miniature marshmallows
1 can (20 ounces) crushed pineapple, undrained
1/2 cup chopped pistachios or walnuts ( I don't add this)
(I also usually add a container of cottage cheese too)

In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts. Yield: 12 servings.

Mediterranean Rice Salad

3 tablespoons extra-virgin olive oil, divided
1 cup uncooked long grain white rice
2 1/2 cups water
1 cup drained canned French style green beans
1 cup pitted black olives
1 roasted red pepper, drained and diced
1 green bell pepper, diced
1 dill pickle spear, diced
2 roma (plum) tomatoes, diced
3 cloves garlic, finely chopped
1 tablespoon white wine vinegar

Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in rice, and cook until lightly browned. Pour in the water. Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed.
In a large bowl, mix the green beans, olives, red pepper, green pepper, pickle, tomatoes, and garlic. Toss with the rice. Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat. Cover, and refrigerate 1 hour, or until completely cooled, before serving.

Fresh Spinach Salad

Mix and set overnight in refrigerator:
1 ½ Tbsp. poppy seed
¾ cup white vinegar
1 ½ cup oil
¾ cup sugar
1 ½ tsp salt
1 ½ Tbsp grated onion
¾ tsp dry mustard
1 purple onion – sliced into rings
¾ lb mushrooms sliced

Next day:
Wash and dry 2-3 bunches fresh spinach. 1 small head lettuce chopped, ¾ lb swiss cheese grated, I cup cottage cheese – drained, ½ lb bacon crisp and crumbled. Mix together. Just be for serving mix in refrigerated mixture.

Dewey's Salad
Greens with Grilled Chicken, Mandarin Oranges, diced Green Pepper, sliced Green Onion, Cashews and thinly sliced fried wontons and serve with a Citrus Vinaigrette. Throw in some snow peas and water chestnuts if you have them.

Greek Salad
Greens with Tomatoes, Cucumbers, Hot Peppers, Green Peppers, Feta Cheese, Chicken, Greek Olives and Oil/Vinegar or Greek Dressing

Budgetmom's Salad
cucumbers, pineapple chunks, avocado, red onion and pickled beets (I know, but I swear it's good!) w/ catalina dressing.

Benjamin'sMom Salad
greens with sliced strawberries, red onions, toasted sugared almonds (i make a bunch at a time in a frying pan and keep them in a baggie in the cupboard), hard boiled egg (i leave this out cause I dont like eggs) and a raspberry vinegrette dressing (my favorite brand is Brianna's).

LP2's Salad
greens w/poppy seed dressing and cashews.
I also like greens w/ cucumbers, olives, mushrooms w/ ranch dressing.
Good seasons has a really good vinegrette that is good and yummy. I think it's called roasted red peppper.
I also just had something that was really yummy the other day. Greens w/ cucumber, strawberries, and light house poppy seed dressing.

Hungry Girl Salads View Post

Kelli's Favorite Salads
I love this salad at Kneaders--mushrooms, purple onions, craisins, sunflower seeds, turkey, and I think some cheese. They use a raspberry poppy seed dressing.

I also love spinach with hard-boiled eggs, bacon bits, mushrooms, grape tomatoes, and parmesan cheese. Any dressing is good!!

Bowlamand's Favorite
I like Green lettuce, with corn and black beans on top ... top with salsa, drizzle with ranch and add a few tortilla chips and a bit of cheese

In the summer I had cooked taco meat and make it a very cool and easy meal.. Even my kids will eat this one.

You of course could make it healthy with lowfat dressing (or omit it altogether the salsa makes it flavorful) and baked chips.

FanofVintage Favorite
Tossed salad mix (I chop it up a bit more)
bagged Carrot stips, chopped
chopped mushrooms
chopped black olives
grated mozarella cheese
chopped cooked bacon
sunkist honeyed almonds
ranch dressing
toss it all together

Sweet Macaroni Salad from Sherriwj

1 Bag Salad-Roni, Cooked, Drained & Cooled
½ C Shredded Carrots
6 Hard Boiled Eggs

½ C Onion Finely Chopped
1 Cup Miracle Whip
1 small can evaporated milk
1 C Sugar
Dab of Mustard
Mix all together and chilled for several hours before serving.

Italian Pasta salad

Green onions-1/4 in long
Red bell peppers-thin strips then cut again in half
Artichoke harts marinated-cut in half depending on size
Black olives-sliced
Jack cheese-1/2 in cube
Salami-1/2 in cube
Cherry tomatoes-whole
Italian dressing

I do not know the amounts I just keep adding till it looks right.

Chef: George Severson, Executive Producer, ABC 4
Good Things Utah recipes

(George's mom taught him how to make this scrumptious salad before he left home for college. Mom made sure he had a deliciously easy new twist for the traditional college staple ... Ramen Noodles!)

1 bag of shredded cabbage or coleslaw mix
2 cans (10oz) of cooked chicken, drained (Valley Fresh brand is tasty)
2 tbsp sesame seeds (toasted)
1/2 cup slivered almonds (toasted)
1/4 cup green onions (chopped)
2 pkgs dry noodles - chicken or oriental flavor (Ramen brand works great)

2 tbsp sugar
2 tbsp vinegar (white or rice vinegar)
1/2 cup oil
1 tbsp sesame oil
1 tsp soy sauce
Pinch of salt
Pinch of pepper
Flavor pkg(s) from the ramen noodles - Optional

Toast the almonds and sesame seeds in the oven at 350 degrees for a few minutes, until lightly browned. (stove top using frying pan)
In a large bowl or container, toss with shredded cabbage and other salad mixture ingredients.

In a separate, smaller bowl, mix together the dressing ingredients. Pour dressing over salad mixture and toss. Chill overnight!



Recipes using premade dressings - View Thread

Fruit Salad Sauce

2 tablespoons cornstarch
1 cup orange juice
1/3 cup sugar
1 teaspoon bottled lemon juice

Bring to a soft boil until thick.
Let cool, then add to your favorite mixture of fresh and/or canned fruit

Yogurt Sauce
Mix yogurt (flavor that compliments your fruit) and sweetened condensed milk together - add whatever fruit you want. Chill and it will slightly thicken.

Tomatillo Dressing

1 package Hidden Valley Ranch dressing mix
1 C. Mayonnaise
1 C. chopped Cilantro
2 cloves Garlic
3 Tomatillos (fresh or canned- found on ethnic foods aisle)
1/3 cup Buttermilk
1/4 tsp. Cayenne Pepper

Put all the ingredients into a blender. Blend until smooth.

3 fresh tomatillos
1/2 juice of lime
1/2 cup buttermilk
1/2 cup mayo
1/2 cup sour cream
1 pkg dry buttermilk Ranch mix
1 cup chopped cilantro
5 green onions chopped
2 cloves minced garlic
1/2 tsp salt
1/4 tsp cayenne pepper
4 tsp sugar
Blend in the blender until smooth
always have HOPE!!!
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Old 01-12-2009, 09:59 PM
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LazyBear LazyBear is offline
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come on Dewey!! help us

PYP needs something besides Jello and Mayo salads

have any interesting dressing recipes or fruit dips?
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Old 01-12-2009, 10:06 PM
pindalou pindalou is offline
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Join Date: Nov 2006
Posts: 19
Default Our Fam favorite Salad

Spinach Salad

1 bag spinach
1 cup feta cheese
1/2 cup sunflower seeds
1/2 cup craisins

1/2 cup olive oil
1/4 cup balsamic vinegar
1 italian dressing packet
Mix ingredients together.
Pour over salad mixture! It's delicous!
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Old 01-12-2009, 10:10 PM
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LazyBear LazyBear is offline
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Join Date: Mar 2006
Location: In my den
Posts: 10,517

Lion House Salad from jjdespain

I know you don't want any green salads but I have a recipe that everyone always loves. I apologize in advance if it's not what you want but you can try it another time if it won't work for Saturday.

Dressing: (prepare the night before and put in fridge) 1 c. mayo, 1/4 c. sugar, 2 Tbsp. vinegar - apple cider vinegar is best.

Salad: 1 pkg. lettuce, 1/2 pkg. baby peas - cooked and cooled, 10 slices provolone cheese - thickly sliced, 1/2 red onion - chopped, bacon - 10 strips cut up.

Toss the salad and add dressing right before serving. I've also seen this made with fresh broccoli.

Italian Flag Pasta Salad
(has the 3 colors of the Italian Flag and it uses Italian Salad Dressing)

16 oz. bowtie pasta
broccoli (tree parts)
fresh quartered tomatoes, or diced smaller
olives, 6 oz can, drained, can dice if prefered
croutons, as much to taste
8 oz italian salad dressing (again, I prefer fat free, tastes less oily)
parmesan cheese, to taste
fresh cracked black pepper

cook pasta, al dente, add broccoli last few minutes of cooking time, drain, run with cold water to stop cooking process of pasta and broccoli, drain well, VERY well.

Mix with tomatoes, olives, dressing, and right before serving, croutons and parmesan cheese, toss.

If like, we have added in past, pepperoni, cubed mozzarella cheese, diced red onion and other veggies on hand.

Surprisingly, the croutons are one of the biggest hits, and always have extra parmesan cheese for guests to add. BIG HIT, enjoy!

Broccoli Salad: from Debbie
3-4 bunches broccoli-top 1" stem, bite-size pieces
1 c. raisins
1/2 c. chopped red onion
1 c. toasted sunflower seeds
10 strips of fried crumbled bacon or
1 c. shredded cheddar cheese

1 c. mayonnaise
1/2 c. sugar
2 t. vinegar

Best if dressing is made several hours in advance and refrigerated. Then mix and enjoy.

Oriental Salad - from Debbie
1 large head of shredded cabbage
1 bunch of sliced green onions
4 oz. sliced almonds
2 oz. sesame seeds
2 pkg. Ramen noodles
1 lb cooked, chopped chicken

1 c. canola oil
2 t. salt
6 T. cider vinegar
1 t. pepper
6 t. sugar

Place chopped cabbage, broken noodles, onions,and chicken in a bowl. Brown sesame seeds and almonds lightly(not together-sesame seeds will burn).
Cool and add to cabbage mixture. Pour dressing over cabbage mixture and refrigerate overnight. Stir before serving.

Pasta Salad - from mommytokris
One pound pasta cooked - I use rotini
1 Large fresh tomatoe cut into small pieces
1 Large green pepper cut into small pieces
1 Large red onion cut into small pieces
1 Can pitted black olives cut into small pieces

1 8oz VIVA italian salad dressing
1/1 bottle McCormick Salad Supreme seasoning

Mix it all together and refrigerate.
Make it the day before. I put it in Tupperware and shake it whenever I remember!

Texas two step slaw - from Nemo

it is sooo yummy a nice switch from you typical coleslaw.

4 cups green cabbage, shredded
1 cup red cabbage, shredded
1/4 cup red onion, chopped
2 jalapeno chiles, seeded, finely chopped
(I just use the prepackaged coleslaw, and one pepper with the seeds)
2 tablespoons fresh cilantro, chopped
1 (11 oz.) can Green giant Mexicorn Whole Kernel Corn,
w red and green peppers, drained
(if you only have plain corn just use that and add some peppers..or don't)
1 cup shredded cheddar cheese
fresh cilantro sprigs
3/4 cup prepared ranch salad drsssing
1 tablespoon fresh lime juice
1 teaspoon cumin

In a large bowl, combine all salad ingredients, exept cilantro sprigs; mix well, In small bowl, combine all dressing ingredients; blen well. Pour over slad; toss to coat. Serve immediately or refrigerate until serving time. Garnish with cilantro. NOTE: When handling jalpeno chiles, wear plastic or rubber gloves to pretect hands. Do not touch your face or eyes.
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Old 01-14-2009, 08:13 PM
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Wengmama Wengmama is offline
Join Date: Nov 2005
Location: Washington State
Posts: 3,029
Default Japanese Ginger salad dressing

Japanese Ginger salad dressing ~adapted from You On a Diet book
1/2 cup olive oil mayonaise ( the recipe uses olive oil, but I like it creamier.)
1/2 cup rice wine vinegar
1 small sweet onion quartered
1 large carrot chopped
juice from one orange about 4 T
2 T grated fresh ginger
1 T soy sauce (add 1 t at a time to taste.)
3-4 T agave nectar, to taste
black pepper to taste

Through everything in the blender and process until smooth.

I made a salad with butter and romaine lettuce, grated carrots, sliced english cucumbers, sliced tomatoes, fresh bean sprouts, sliced nori sheets, snow peas, and pumpkin seeds
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Old 01-14-2009, 08:28 PM
bowlamand bowlamand is offline
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Join Date: Sep 2006
Posts: 1,725

This a favorite at our house and it is SO simple.

1 Cucumber
2-3 Roma Tomatoes
2 T Miracle Whip
pinch of White pepper

You dice the Cuke and Tomatoes. Then add the other ingredients.
This is even better if it is allowed to set over night in the fridge.
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Old 02-06-2009, 10:00 PM
eddyana eddyana is offline
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Join Date: Jul 2006
Location: West Jordan, UT
Posts: 611

Layered potato salad

Salt (optional)
Green onions

Cook the potatoes, carrots, and eggs. Then just slice/grate them into layers. I grate almost everything on a grater (I have one of those six sided ones). Potatoes and carrots on a large side and eggs, cheese, and butter on a fine one. I love how the eggs and butter looks when it is done. Oh, yeah and green onions are thinly cut up. I was out of onions for the party, so if you like them you can put them in, I really do like them. I put the mayo in a ziplock bag and then cut off or should I say snip off the corner, then just squeeze it out. Just don't cut off more than you should, you don't want it to be soaked in mayo. Not a lot of butter, just some bits of it. Enjoy.
We make a living by what we get, but we make a life by what we give
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Old 02-06-2009, 11:16 PM
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LazyBear LazyBear is offline
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Location: In my den
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Originally Posted by eddyana
Layered potato salad
oh my word this is yummy!!! Thanks for the inspiration.

Mix together:
1 cup Mayo
1 cup Sour Cream
(use 1/4-1/2 pkg total) Hidden Valley dry mix
lightly season mixture to your taste
put everything into a ziploc bag and squeeze air out, seal it.
cut the pointed corner to dispense the mixture, like piping frosting on a cookie.

Layers ~
spread a little Mayo mix into the bottom of bowl.
2 Potatoes, steamed & grated
1/2 cup Carrots, steamed & grated
1/2 cup of each Mayo/Sour Cream mix
1/2 cup Green onions, sliced
2 Eggs , boiled & grated
1/2 cup Mayo/Sour Cream mix
1 lb - Cheese grated
then repeat another layer
I decided against using butter, even though it shows in the photo.
top with a sprinkle of green onions and fresh cooked bacon bits

I had everything in my fridge to try this recipe tomorrow.
I decided to hurry and make it so the flavors will blend overnight.
Eddy had a great idea to use the ziploc bag with cut corner for Mayo mixture.
1st half done ~

Salad all finished

This would make a really yummy casserole too!
I made this salad in a Pyrex dish, so I can bake it if my husband doesn't like it cold.
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Old 02-07-2009, 01:45 PM
kidsmom928 kidsmom928 is offline
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I might try this warm with some ham or little smokies cut up in it.
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