| Matt Johnson Outdoors Salads |
| Matt Johnson Outdoors |
| Summer White Pear Salad Janet Mega 8 cups of Romaine Lettuce broken up 1 package of shredded Swiss cheese 1 cup of cashews 1/4 cup of craisins 1 pear chopped 1 apple chopped Dressing: 1/2 cup white sugar 2 tsp. of instant onion 1/2 T. salt 1/3 cup lemon juice 1 tsp. Dijon mustard 2/3 cup oil Combine all dressing ingredients adding the oil slowly at the end. Mix salad ingredients and toss with dressing just before serving. A yummy summer salad! Apple-Salmon Salad Jeff "CrappieMagnet" Heaslip Dressing: 3 tablespoons sour cream 2 1/2 tablespoons mayonnaise 1 tablespoon cider vinegar 1 teaspoon Dijon mustard 1/2 teaspoon sugar 1/8 teaspoon white pepper 1/4 cup whipping cream,whipped Salad: 2 pkgs.(4.5 ounce pkg.) smoked salmon,skin removed,broken into bite-sized pieces 1 medium green apple,unpeeled,chopped 1 medium seedless cucumber,chopped(1 cup) 1/4 red onion,chopped 4 cups mixed salad greens In a medium mixing bowl,combine all ingredients except salad greens,stir gently to mix. In a small bowl,combine all the dressing ingredients,except whipped cream. Mix well. Gently fold in the whipped cream until well blended. Pour dressing over salad mixture. Toss gently to coat. Divide salad greens evenly onto serving plates. Spoon salmon mixture evenly onto greens. This recipe can be made with leftover poached or grilled salmon that has been flaked into bite-sized pieces. Ranch Potato Salad Jeff "CrappieMagnet" Heaslip 6 medium potatoes( 3 1/2 pounds ) cooked,peeled and sliced 1/2 cup chopped celery 1/4 cup sliced green onions 2 tablespoons chopped parsley 1 teaspoon salt 1/4 teaspoon black pepper 1 cup Hidden Valley Original Ranch Dressing 1 tablespoon Dijon mustard 2 hard-cooked eggs,finely chopped paprika Combine potatoes,celery,onions,parsley,salt and pepper in a large bowl. Stir together dressing and mustard in a small bowl. Pour over potato mixture and toss lightly. Cover and refrigerate several hours. Sprinkle with eggs and paprika. Fresh Cucumber Salad Jeff "CrappieMagnet" Heaslip 2 medium cucumbers, unpeeled ( about 1 1/2 to 1 3/4 pounds ) 2/3 cup seasoned rice vinegar 1/3 cup Wesson Canola oil 1 1/2 tablespoons chopped fresh dill or 1 teaspoon dried dill weed 1/2 teaspoon salt 1/3 teaspoon sugar pinch of pepper 1 1/2 cups red onion wedges ( 1/8-inch thick ) Slightly piercing cucumbers,run fork tines down the length of the cucumbers on all sides,thinly slice.In a medium bowl,combine vinegar, Wesson Oil,dill,salt,sugar and pepper. Mix until sugar is dissolved. Toss in the cucumbers and onions. Mix until vegetables are well coated with the dressing. Refrigerate 20 minutes. Toss salad before serving. |
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