Salads

For now all salad recipes will appear on this page.  If and when the number of entries becomes too cumbersome, I will create a separate page for each to allow for easier printing.

 

Sauerkraut Salad

1 lg can 1 cup 1 cup
1 cup 2 cups 1 cup 		sauerkraut chopped green peppers chopped celery chopped onions sugar vinegar
Method:

  • Cook sugar and vinegar until it boils.
  • Cool, then pour over vegetables.
  • Let stand about 24 hrs in refrigerator to blend.
  • Will keep about a month in the fridge.

Betty Yungblut “Nyroca”

 

Broccoli Salad

Salad4 cups 1/4 cup 1/4 cup 1/4 cup 1/2 cup 1/2 lbDressing1/4 cup 3/4 cup 2 Tbsp

 

 Broccoli heads and stems chopped into 1′ pieces Red onion, finely chopped Celery, chopped Raisins Sunflower seeds Bacon, cooked and crumbled OR 1 cup kidney beans, drainedwhite sugar Salad dressing or mayonnaise Cider vinegar salt and pepper to taste 
Method:

  • Combine salad ingredients in serving bowl.
  • Combine dressing ingredients in measuring cup.
  • Pour over salad and toss.
  • Refrigerate for a few hours before serving

This salad stores well and is even better the next day

Pat Belchamber “Thrumcap”

 

Nappa Cabbage Salad

Salad1 4 1/2 cup 1 pkgDressing1/3 cup 1/3 cup 1 pkg 2 Tbsp

 

 Nappa cabbage finely chopped green onions, chopped sunflower seeds or pine nuts noodles, raw, broken up from Mr. Noodle – chickenWhite wine vinegar Olive oil Foil spice pack from Mr. Noodle
white sugar 
Method:

  • Combine Salad ingredients in salad bowl, cover and refrigerate
  • Combine dressing ingredients in measuring cup.
  • Add dressing to salad 10 minutes before serving

This salad stores well and can be served the next day

Pat Belchamber “Thrumcap”