Auntie M's Deviled Egg Salad

Mix all ingredients thoroughly and chill. Serve on a bed of crisp lettuce.
 

Recipe contributed by Nancy Hale, Fresno, CA.

Basil and Pickled Pepper Dressing

With wire whisk in medium bowl, blend together oil, basil, garlic, cheese and pickled pepper.

Yield: 1/3 cup

The Best Potato Salad Ever

Boil potatoes until tender; drain and cool completely. When cool, peel and dice. Place diced potatoes in large bowl along with eggs and onions. In medium bowl, mix mayonnaise, salad dressing and relish. Pour just enough dressing over potato mixture to coat all ingredients. Gently toss, adding salt and pepper to taste. If desired, sprinkle Seasoning Salt over top and garnish with parsley. (Use any left-over dressing on hamburgers or sandwiches.)
 

Recipe contributed by Mickey Evans, Uta

Cajun Hot Pepper Potato Salad

In large bowl, place potatoes, pepper rings, olives and onions. In small bowl, stir together mayonnaise, mustard, salt and remaining spices. Toss dressing with potato mixture. Chill and garnish with pickled pepper rings to serve.

Recipe contributed by Marion Karlin, Iowa

Chicken and Sauerkraut Salad With Basil-Orange Vinaigrette

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To make dressing, combine fennel seeds, mustard, garlic, orange zest, vinegar, olive oil, basil and pepper. Set aside.

Toss chicken strips with sauerkraut and half the dressing. Add salt and pepper to taste. On each of four plates, place 2 lettuce leaves and top with salad. Add remaining dressing to each plate. Serve with pita bread pieces.

Serves 4
 

Cobb Salad

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In a large bowl, toss together Chicory and Romaine lettuce. Add half the watercress; set aside. In a large skillet over medium high heat, simmer chicken breasts in pickle juice 5 to 7 minutes or until no pink juice runs when meat is pierced with a knife (160 degrees F). Set aside to cool.

Meanwhile, prepare dressing. Toss greens with half of the dressing and half of the diced pickles; spread mixture on a large round plate. Cut chicken into cubes. Mound cheese in center of greens and arrange chicken, avocado, eggs and tomatoes in a spoked pattern on top of greens. Spoon remaining dressing over salad. Sprinkle bacon and remaining pickles over salad. Garnish with watercress. Refrigerate 15 to 30 minutes or until cold. Serves 6 to 8

Pickled Pepper Dressing
With wire whisk in medium bowl, blend together oil, basil, garlic, cheese and pickled peppers.
Yield: 2/3 cup

Cuban Chicken Salad

Place cleaned chicken in a large pot; cover with water and add carrot, celery, onion, salt and peppers. Bring to a boil, cover, and reduce to a simmer. Simmer for 1-1/2 hours until very tender. Remove from heat; cool.

Remove chicken meat from bones and tear into bite sized pieces; place meat in a medium sized bowl. In a small bowl, combine mayonnaise, mustard, cumin, coriander, chili powder and pickle. Season to taste with salt and pepper. Pour mayonnaise mixture over chicken and gently toss to coat. Refrigerate for at least 1 hour before serving.

Serve over a bed of salad greens. Garnish with julienned strips of dill pickle.

Recipe contributed by Terry Pitt, Woodbine, MD

Curried Chick Pea and Rice Salad with Sweet Gherkins

Choose 6 gherkins for garnish that are the same size, and fan each one by making several parallel slits leaving the stem end intact. Set aside. Slice the remaining pickles into small even-sized pieces and set aside, reserving the brine.

Heat oil over medium heat in a large pan with a tight-fitting lid. Add curry powder and stir until the perfume of the spice is released. Add the chick peas (reserve the liquid from the can) and the rice and cook a few minutes until the rice becomes slightly translucent. Combine chicken stock and chick pea liquid and enough pickle brine to make 2-1/4 cups. Add liquid to rice and bring to a simmer. Cover the pan and simmer gently about 15 minutes (or bake in a preheated 375 degree oven for 17 to 20 minutes.)

Cool to room temperature and toss the rice mixture with sliced pickles and onions. Add salt to taste.

Mound the salad in a bowl and decorate with the gherkin "fans."

Tip: Cooked shrimp or chicken cut in chunks can be added to turn this side dish into a main course.

Serves 6

Dilly Potato Salad

Place potatoes and red peppers in a large bowl. In a medium bowl, mix sour cream, pickles, dill, sugar and salt. Pour sour cream dressing over potato mixture; gently toss to coat. Refrigerate until chilled. Garnish with fresh dill if desired.

Recipe contributed by Cathy Meacham, North Carolina
 

German Pickled-Potato Salad

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In 2-quart saucepan, cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are just tender. Drain and set potatoes aside.

Meanwhile, in 12-inch skillet, over medium-high heat, cook bacon until crisp, stirring occasionally. Remove bacon to paper towels to drain. Discard all but 1 tablespoon drippings from skillet; over medium heat, add potatoes, pickles, scallions, vinegar, sugar, salt and pepper. Cook 3 to 5 minutes or until potatoes are lightly browned and mixture is heated through, stirring frequently. Add drained bacon and blend well.

To serve, line platter with lettuce leaves; spoon potato salad onto lettuce leaves

Grilled Vegetable Salad With Mixed Pickle Dressing

Brush yellow squash, zucchini, eggplant and mushrooms with olive oil, then brush grill rack with olive oil and grill vegetables over hot coals until golden brown but still firm. When vegetables have cooled, slice into chunks and combine in a large bowl with cherry peppers. Pour dressing over vegetables and toss.
 

To make dressing, combine olive oil, vinegar, mustard and salt and pepper to taste. Stir in parsley, pickles and pickled peppers.

Hawaiian Macaroni Salad

Place water in a large saucepan. Add salt and bring to a boil. Add macaroni, and cook for 8 minutes or until al dente. Drain. Mix together mayonnaise, soy sauce, 2 tablespoons pineapple juice, and 2 tablespoons pickled pepper juice. Pour over macaroni, and stir until well coated. Fold in pineapple, peppers, onion and snow peas. Spoon into serving dish, and sprinkle with coconut. Serve warm or chilled.

Makes about 5 cups macaroni salad

Recipe contributed by Sally Sibthorpe, Rochester Hills, MI

Layered Eggplant Salad

Brush eggplant slices with oil and sprinkle with basil, oregano, garlic powder and salt and pepper to taste. Grill eggplant on medium-hot grill about 5 to 7 minutes or until tender. Arrange on platter, alternating eggplant slice with pickled pepper, two triangles mozzarella, half slice of ham, slice of tomato and a basil leaf. Repeat until all slices are arranged. Spoon Basil and Pickled Pepper Dressing over and serve.
 

Melon With Chile-Lime Dressing

Combine lime juice, vodka, jalapeño pepper, sugar, salt and oil. Mix until well blended. Refrigerate.

About 1/2 hour before serving, cut cantaloupe in half, scoop out seeds. Cut melon into thin wedges and remove rind. Slice honeydew into 3-inch pieces, remove rind.

Arrange melon pieces on deep platter and spoon the dressing over them. Refrigerate 15 minutes. Serve with lime slices or wedges.
 

Mr. King's Kartaffle Salad

Cook potatoes in gently boiling salted water just until tender. Drain and cool enough to touch. Cut into bite-size pieces. Cook bacon until crisp and reserve 2 tablespoons drippings. Crumble bacon into bits. In large bowl, combine potatoes, bacon bits and drippings, eggs, tomatoes, pickles, green pepper and onion.
In separate small bowl, combine pickle juice, mustard, sugar and mayonnaise. Add salt and pepper to taste. Pour over potato mixture and toss gently to coat all ingredients.

Serve at once or cover and refrigerate. Salad is good at room temperature or cold.

Old-Fashioned Potato Salad

In a medium skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels; reserve 1/4-cup drippings and set aside.

Scrub potatoes and place in a large saucepan. Cover with water, add 1/2 teaspoon salt and bring to a boil. Lower heat and boil gently until tender when pierced with a fork, about 25 minutes, depending on their size. Drain and cut into 1/2-inch cubes. Place in a large bowl; add eggs, scallions, pickles, celery seed, pepper, garlic salt, mayonnaise and bacon. Toss gently until combined. At this point the mixture may be refrigerated, covered overnight.

In a small saucepan heat reserved 1/4-cup bacon drippings, vinegar, hot water, sugar and mustard. Bring to a boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature.

Garnish with eggs cut into slices or wedges, bacon, olives and parsley.

Recipe submitted by Dieter King, Ontario, Canada. 

Pasta Pepper Salad Jardiniere

Prepare pasta according to package directions; drain and set aside.

Meanwhile, in 12-inch skillet, heat 2 tablespoons oil over medium heat. Add onion, zucchini, squash, garlic, pepper and 1 teaspoon salt; cook until vegetables are tender-crisp, stirring occasionally, about 5 to 8 minutes.

In blender or food processor, blend basil leaves, pickled banana pepper rings,
1 tablespoon oil and 3/4 teaspoon salt until smooth.

In large bowl, toss pasta, cooked vegetables, basil mixture and tomatoes until well mixed.

Pickle, Bean and New Potato Salad

In large pot, cover potatoes with water and bring to a boil. Reduce heat to medium, cover and cook 4 minutes; add beans and cook 4 minutes or until beans are crisp-tender and potatoes are soft. Meantime, in large bowl, whisk together oil, mustard, pickle liquid, dill and black pepper. Drain vegetables and add to bowl. Add pickles and olives and toss lightly until vegetables are covered with dressing.

Pickleliscious Chicken Salad

Place uncooked chicken cubes in a single layer in a 10-inch saucepan. Pour pickle juice to cover halfway and cook over low heat until chicken is cooked through (until no pink remains). Drain and cool. Stir mayonnaise and 2 tablespoons pickle juice together in a large bowl; add chicken, celery, scallions and pickles. Mix well. Serve as sandwich filling or spoon over salad greens.

Red, White and Bleu Savory Potato Salad

In large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving 2 tablespoons drippings. In medium bowl, stir together all dressing ingredients; if thinner dressing is desired, add small amounts of liquid from pickle jar.
While potatoes are still warm, cut into small chunks. In deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times ending with dressing. Top with crumbled bacon and blue cheese.
 

Recipe contributed by Megan Murphy, Texas, USA

Rueben Salad

Tear lettuce into a large bowl (should make 6 cups), reserving 4 large leaves to garnish plates. Add corned beef, sauerkraut and Swiss cheese; toss gently.

Divide mixture evenly and place on top of whole lettuce leaves on plates. Pour on Russian dressing, top with croutons and sprinkle with caraway seeds.

To make croutons, spread butter on both sides of bread. Cut into 1/2-inch cubes. Bake 15 minutes on a baking sheet at 300°F.

 

Skinny Mini Potato Salad

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Cover potatoes with cold, lightly salted water. Bring to a boil. Reduce heat and simmer until just tender; drain and let cool slightly. Whisk together mustard, olive oil and pickle juice to make a vinaigrette; add warm potatoes. Blend in other vegetables and serve on lettuce or as a side dish.
 

Smoked Turkey, Pickle and Apricot Salad

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Combine turkey, celery, apricots, pickles, radishes and scallions in a large bowl. Set aside. Whisk together mayonnaise and celery seed in a small bowl; add salt and pepper to taste. Fold mayonnaise dressing into turkey mixture and toss gently to coat. Season according to taste. Cover and refrigerate. Serve chilled.

Serves 4

Spicy Tossed Green Salad

In a large bowl, toss salad greens, tomato, pepper rings, cilantro and onion. Combine salad dressing and salsa, mixing well. Pour over salad and toss to coat. Sprinkle with chips and cheese. Serve immediately.

Recipe contributed by Edward Folmar, Modesto, CA.

Spring Sauerkraut and Fruit Salad

Toss drained kraut, apple, orange, celery and orange juice. Mix well with sugar and chives. Chill until ready to serve.

Summertime Pickled Rice Salad

In 2-quart saucepan, heat rice and water to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Remove from heat. Cool slightly.

Meanwhile, in large bowl, combine oil, mustard, garlic and salt. Add rice, eggs, dill pickle, peas, tuna and cherry peppers; toss until well mixed.

To serve, line platter with radicchio or cabbage leaves; spoon rice salad onto leaves.

Serves 6

Summery Kraut Salad

Place sauerkraut in large bowl. Add onion, celery, grapes and apple.

In a small bowl, blend vinegar, lemon juice and honey; gradually whisk in oil. Pour dressing over salad and toss until well combined. Add salt and pepper to taste. Refrigerate for at least 1 hour or until serving time.
 

Sweet Potato and Pickles Salad

To Make Dressing:
Place ingredients in a pint jar with a cover. Shake well.
Makes about 3/4 cup dressing.

To Make Salad:
Steam potatoes in double boiler until tender, about 25 minutes. Cool and cut into bite-size pieces. In large frying pan, cook bacon until crisp, about 5 to 7 minutes. Combine potatoes, bacon, pickles and pecan halves with dressing in large container. Line serving dish with lettuce leaves. Spoon salad on top. Garnish with additional pickles if desired.
 

Recipe contributed by Connie Emerson, Minnesota, USA

Turkey Reuben Salad

To make croutons, cut bread into 1/2-inch cubes. Bake 15 minutes on a baking sheet at 300° F. Set aside.

Tear lettuce into a large bowl (should make about 6 cups), reserving 6 large leaves to garnish plates. Add turkey, sauerkraut and Swiss cheese; toss gently.

Divide mixture evenly and place on top of whole lettuce leaves on plates. Pour on Russian dressing, top with croutons and sprinkle with caraway seeds.

 

Tuscan Tuna Salad

Combine the first 9 ingredients in a mixing bowl. Mix together the rest of the ingredients in a small bowl till well blended. Toss with the salad mixture and place on a platter. Surround with the radicchio leaves and garnish with the pine nuts.

Recipe contributed by Roxanne Chan, Albany, CA

Zesty Potato Salad

In a large bowl, combine the potatoes, cheese, beans, sweet pickled peppers, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt. Pour dressing over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.