Make-Ahead Salad Recipes

The following are some easy make-ahead salad recipes. We almost always have a couple of these on hand in the frig (one of the reasons I have been unable to cope with only one refrigerator for many years).  One of my very favorites is the KFC Copycat Coleslaw–I no longer remember where I originally obtained the recipe but a copy of it is in the Schmidt family cookbook.

KFC COPYCAT COLE SLAW

8 cups finely chopped cabbage (about 1 head)

¼ cup shredded carrot (1 medium)

2 TBSP minced onion

1/3 cup granulated sugar

½ tsp salt

1/8 tsp pepper (white pepper if you have it)

½ cup buttermilk

½ cup mayonnaise *we prefer Best Foods/Hellman’s)

1 ½ TBSP white vinegar

2 ½ TBSP lemon juice

Combine sugar, salt, pepper, buttermilk, mayonnaise, vinegar and lemon juice in a large bowl. Whisk until smooth.  Add cabbage, carrots and onion. Mix well. Cover and refrigerate at least 2 hours before serving. Keeps for weeks in the refrigerator!) (Sandy’s cooknote: if you use one of those packages of cole slaw mix you can skip the cabbage and carrot and just add chopped onion to the mix. I also like to double all the dressing ingredients because we like our cole slaw a little on the soupy side).

BECKY’S CARROT SALAD

2 LBS raw carrots, cut into ½” rounds

1 large onion, diced

1 green (bell) pepper, diced

2 ribs celery, diced

1 can tomato soup (undiluted)

1 cup sugar

¾ cup vinegar

1/3 cup vegetable oil

1 tsp salt

1 tsp pepper

1 tsp Worcestershire sauce

1 tsp dry mustard

Boil carrots for 5 minutes only; drain and cool. Add chopped vegetables. Combine undiluted soup with sugar, vinegar, oil, salt, pepper, Worcestershire sauce and the dry mustard. Whisk until smooth, then pour over the vegetables. Refrigerate 24 hours. Keeps for months. (Sandy’s cooknote: I have seen so many versions of this carrot salad. It’s very tasty and does keep a long time in the refrigerator).

SOUTHWEST LAYERED SALAD

1 C. MAYONNAISE (Preferably Best Foods/Hellmans)

1 BOTTLE (8 OZ) FRENCH DRESSING

1 QUART SHREDDED LETTUCE

1 CUP PITTED RIPE OLIVE SLICES

1 CAN (12 OZ) WHOLE KERNEL CORN WITH SWEET PEPPERS, DRAINED

2 CUPS CHOPPED TOMATOES

1 CUP CELERY SLICES

1 CAN (8 OZ) KIDNEY BEANS, DRAINED

1 PKG (8 OZ) SHREDDED MONTEREY JACK CHEESE*

8 CRISPLY COOKED BACON SLICES, CRUMBLED

1 AVOCADO, PEELED AND SLICED

Combine mayonnaise and French dressing. Mix well. In a 2 ½ quart serving bowl, layer lettuce, olives, corn, tomatoes, celery and beans. Top with dressing and cheese. Cover and chill. Top with bacon and avocado just before serving. Makes 6 servings. (Sandy’s cooknote: a large clear glass bowl makes a pretty presentation for any layered salad).

LAYERED FRUIT SALAD

1/2 C. ORANGE JUICE

¼ C. LEMON JUICE

¼ C. PACKED BROWN SUGAR

½ TSP GRATED ORANGE PEEL

½ TSP GRATED LEMON PEEL

1 CINNAMON STICK

2 CUPS FRESH OR DRAINED CANNED PINEAPPLE CHUNKS

1 C. SEEDLESS RED GRAPES

2 MEDIUM BANANAS, SLICED
2 MEDIUM ORANGES, SECTIONED

1 MEDIUM GRAPEFRUIT, SECTIONED

1 PINT STRAWBERRIES, SLICED

2 KIWI FRUIT, PEELED AND SLICED

In a medium saucepan, combine the first 6 ingredients; bring to a boil. Reduce heat, simmer uncovered 5 minutes. Remove from heat and cool completely. Meanwhile, Layer fruit in a glass serving bowl. Remove cinnamon stick from the sauce; pour sauce over fruit. Cover and chill for several hours. Makes 6-8 servings

FIVE BEAN SALAD

½ LB (8 OZ) GREEN BEANS

½ LB WAX BEANS (YELLOW GREEN OR RUNNER BEANS)

WATER

¼ C. RED WINE VINEGAR

¼ C. OLIVE OIL

2 TSP HONEY MUSTARD

¾ TSP SALAD

¼ TSP PEPPER

PINCH CAYENNE PEPPER

1 MEDIUM RED ONION, QUARTERED AND THINLY SLICED

½ MEDIUM RED BELL PEPPER, DICED

1 CAN (15 OZ) BLACK BEANS, RINSED AND DRAINED

1 CAN (15 OZ) KIDNEY BEANS, RINSED AND DRAINED

1 CAN (8 OZ) CHICKPEAS (GARBANZO) BEANS, RINSED AND DRAINED

Trim stem end off green and wax beans and cut beans in half. Cover and refrigerate    at least 2 hours to allow flavors to blend. Return to room temperature just before serving. Makes 12 servings. (Sandy’s cooknote: I never bring this salad up to room temperature and for what it’s worth, this kind of bean salad will keep for a LONG TIME in the refrigerator.)

BECKY’S PEA SALAD

½ C. MAYONNAISE

¼ C. PLUS 2 TBSP DAIRY SOUR CREAM

¼ C. MINCED ONION (FINELY MINCED)

ABOUT 1 TSP  SUGAR

SALT

4 CUPS FRESH BABY PEAS OR 2 (10 OZ EA) PACKAGES FROZEN BABY PEAS

THAWED BUT UNCOOKED

6 OZ MEDIUM TO SHARP CHEDDAR CHEESE, CUT INTO TINY CUBES

4-5 CRISP COOKED BACON SLICES, CRUMBLED

Whisk together mayonnaise and sour cream in a small bowl. ADD onion, ½ tsp sugar and salt to taste.  Stir together peas, cheese and bacon in a large bowl. Spoon on mayo mixture and toss lightly just until combined.  Add more sugar or salt if desired.  Refrigerate at least 30 minutes and up to 12 hours before serving. Makes 6 servings.  (Sandy’s cooknote: this recipe was another of my sister Becky’s favorites).

EASY THREE BEAN SALAD

¾ C. FAT FREE ITALIAN SALAD DRESSING

¼ C. SUGAR

1 CAN (16 OZ) CUT GREEN BEANS, RINSED AND DRAINED

1 CAN (16 OZ) CUT WAX BEANS, RINSED AND DRAINED

1 CAN (15 OZ)  DARK RED KIDNEY BEANS,  RINSED AND DRAINED

½ CUP CHOPPED ONION (OPTIONAL)

In a large bowl, combine the salad dressing and sugar.  Stir until sugar has dissolved.  Add all drained beans and mix well. Cover and refrigerate several hours or overnight before serving. Garnish with onion. Makes 3 ½ cups.  (Sandy’s cooknote: Another one that will keep for weeks in the refrigerator)

WALDORF SALAD

1 ½ CUPS CHOPPED RED SKINNED EATING APPLES

½ CUP SLICED CELERY

½ CUP HALVES SEEDLESS GRAPES

¼ CUP RAISINS

3 CUPS TORN ROMAINE LETTUCE LEAVES

½ C. MAYONNAISE

½ C. NONFAT PLAIN YOGURT

1 TSP SUGAR OR HONEY (OPTIONAL)

JUICE OF ½ LEMON

SALT, PEPPER

Combine apples, celery, grapes, raisins and lettuce in a large salad bowl. Toss well.  Whisk together mayo, yogurt, sugar, lemon juice and salt and pepper in a small bowl. Pour over salad and toss well. Serve immediately.  (Sandy’s cooknote:  the Waldorf salad I grew up on did not have lettuce in it and you could make it up in advance and keep it in a tight-fitting plastic container until you were ready to serve it).

THE HOLLYWOOD BROWN DERBY COBB SALAD

Dressing:

½ C. OLIVE OIL

¼ CUP EACH RED WINE VINEGAR AND FRESH LEMON JUICE

1 TBSP EACH: SUGAR, PREPARED HOT ENGLISH MUSTARD AND WORCESTESHIRE SAUCE

2 bags (10 oz each) EUROPEAN STYLE SALAD MIX (ICEBERG, ROMAINE, ESCAROLE, ENDIVE AND RADDICCHIO) FINELY CHOPPED*

1 BUNCH WATERCRESS, FINELY CHOPPED

1 LB COOKED TURKEY BREAST, FINELY DICED

6 SLICES BACON, COOKED CRISP, DRAINED AND FINELY CHOPPED

3 HARD-COOKED EGGS, FINELY CHOPPED

2 LARGE TOMATOES, SEEDED AND FINELY DICED

1 AVOCADO, HALVED, SEEDED, AND FINELY DICED

½ CUP (2 OZ) FINELY CRUMBLED BLUE CHEESE

¼ C. FINELY CHOPPED CHIVES

Process dressing ingredients in a blender or food processor until blended.  Place salad mix and watercress in a wide shallow serving bowl. Top with rows of remaining ingredients, except chives. Arrange chives in a diagonal band across the top. To serve: Toss salad with dressing at the table. Serve on chilled plates. Serves 8.  The salad can be completely assembled up to 1 day ahead. Cover with plastic wrap and refrigerate.  (Sandy’s cooknote: If you don’t have access to these various types of lettuce, use whatever you do have.  It’s really all the other ingredients and the dressing that make up this salad, which is quite famous in California. I almost always ordered the Cobb salad whenever we had lunch at the Smokehouse Restaurant in Burbank. It’s practically a meal. This salad was created by Robert Cobb, one of the original owners of the famous Brown Derby restaurant in Hollywood).

CASUAL CALIFORNIA SALAD

1 SMALL HEAD CAULIFLOWER

3 LARGE BROCCOLI STALKS

1 MEDIUM SWEET ONION, CHOPPED

1 C. LIGHT MAYONNAISE

1 CUP SOUR CREAM

4 TBSP RED WINE VINEGAR

1/3 C. SUGAR

½ CUP NUTS, CASHEWS, SUNFLOWER OR PINE NUTS

½ CUP RAISINS

½ LB BACON, FRIED CRISP AND BROKEN INTO PIECES

Cut cauliflower and broccoli into bite size pieces and add onion*. Combine mayonnaise, sour cream, red wine vinegar and sugar. Pour over vegetable mixture and mix well. Cover tightly and refrigerate 24 hours before serving. Just  before serving, add nuts, raisins and bacon. Serves 16.

(Sandy’s cooknote: the original recipe calls for Vidalia onion which come from Georgia and are available for a very short time in the USA. If you can’t find Vidalias and can get Hawaiian onions, use them instead).

TROPICAL BEAN SALAD

2 MANGOES, PEELED, PITTED AND DICED

2 LYCHEES, PEELED, PITTED AND DICED (OPTIONAL)

2 PAPAYAS, PEELED, SEEDED AND DICED

¼ FRESH PINEAPPLE PEELED AND DICED OR 1 CUP OF DRAINED CANNED PINEAPPLE

2 PLUM TOMATOES, SEEDED AND DICED

1 ½ CUPS COOKED BEANS OR COMBINATION OF BEANS (NAVY, BLACK OR PINTO)

½ RED BELL PEPPER, SEEDED AND DICED

½ TSP EACH GROUND CUMIN AND SALT

¼ TSP EACH RED PEPPER FLAKES AND WHITE PEPPER

In a large bowl, stir together all ingredients. Cover, chill at least 1 hour. Makes 10 servings.  Note:  canned beans (drained) can be substituted for cooked dried beans. ***

The great thing about salsas is that you can almost always make them up ahead of time and they have great keeping quality. Most will keep at least a week (or longer) in the refrigerator.

JICAMA-NECTARINE SALSA

1 C. PEELED DICED JICAMA

¼ C. CHOPPED RED ONION

½ C. ROASTED, PEELED AND CHOPPED RED BELL PEPPER

2 MEDIUM FRESH NECTARINES, AND CHOPPED

2 JALAPENO CHILES, SEEDED AND CHOPPED

3 TBSP FRESH LIME JUICE

3 TSP ANCHO CHILI POWDER OR TO TASTE

1 TBSP CHOPPED FRESH mint

In a medium glass bowl, combine Jicama, red onion, red pepper, nectarines, jalapenos, lime juice, chili powder, and mint. Mix well. Refrigerate an hour or two for flavors to blend; serve with grilled chicken breasts, fish, etc. Makes about 3 cups.

TEXAS CITRUS SALSA

1 MEDIUM ORANGE, PEELED, SECTIONED AND CHOPPED

1 MEDIUM RED GRAPEFRUIT, PEELED, SECTIONED & CHOPPED

1 CUP FRESH   CHOPPED PINAPPLE

1 FRESH JALAPENO, SEEDED AND FINELY CHOPPED (ABOUT 1 TBSP)

2 TBSP THINLY SLICED GREEN ONIONS

1 TBSP CILANTRO, SNIPPED*

SALT TO TASTE

Mix orange, grapefruit, jalapeno pepper, green onion, cilantro and dash of salt in a bowl.  Cover and chill about 4 hours. Makes about 6 cups salsa.

HOT MELON SALSA

1 CUP PEELED, SEEDED AND CUBED HONEYDEW MELON

1 CUP PEELED, SEEDED AND CUBED CANTALOUPE

1 CUP PEELED, SEEDED AND CUBED WATERMELON

1 RED JALAPENO PEPPER, SEEDED AND FINELY CHOPPED

1 GREEN JALAPENO PEPPER, SEEDED AND FINELY CHOPPED

2 TBSP FRES LIME JUICE

¼ C. FINELY CHOPPED FRESH BASIL

Combine all ingredients, mixing well. Cover and chill at least 3 hours. Makes 3 cups.

NECTARINE-ORANGE SALSA

1/4 CUP MINCED RED ONION

6 MEDIUM NECTARINES

2 LARGE ORANGES

2 RED OR GREEN JALAPENO PEPPERS, SEEDED AND MINCED

4 TSP RICE VINEGAR

¼ TSP CAYENNE PEPPER

PINCH OF SALT

¼ C. FINELY SHREDDED FRESH BASIL LEAVES

Soak red onion in cold water while preparing fruit. Slice nectarines into wedges and again into small cubes. Cut ends off oranges down to pulp. Stand fruit on one end and slice away peel and white pith from top to bottom. Cut between white membranes to remove orange sections.  Just before serving, shred basil with scissors and stir into salsa. Serve with chicken or fish. Makes 10 servings. Note: when in season, plums can replace nectarines in this recipe.

MANGO SALSA

3 LARGE MANGOES

1 RED OR GREEN JALAPENO PEPPER, SEEDED AND FINELY MINCED

4 TBSP FRESH LIME JUICE

1 ½ TBSP FINELY CHOPPED FRESH MINT

1 TSP FINELY GRATED FRESH GINGER

PINCH CAYENNE PEPPER

PINCH SALT

Peel mangoes with a small sharp knife. Cut flesh from large center pit; cut into small cubes. Combine mangoes with all other ingredients. Cover and refrigerate about 1 hour to blend flavors. Serve with chicken, turkey, pork, or prawns.  Makes 6 servings.  Note: to select a ripe mango, look for fruit that is almost as tender as a ripe avocado. The skin should be partly red or yellow. Smell stem end; there should be a pleasant aroma.

SPICY MANGO SALSA

1/2  CUP COARSELY CHOPPED MANGO

2 TBSP   FINELY DICED RED ONION

1 TSP FINELY DICED JALAPENO CHILE

2 TBSP COARSELY CHOPPED FRESH CILANTRO

3 TBSP FRESH LIME JUICE

SALT AND FRESHLY GROUND PEPPER

Combine all ingredients and season to taste with salt and pepper. Cover and set aside. May be prepared up to 1 day in advance, covered and refrigerated. Bring to room temperature before serving  makes 1 cup.

MANGO-TEQUILA SALSA

2 CUPS DICED PEELED MANGO

2/3 C. FINELY CHOPPED RED BELL PEPPER

3 TBSP TEQUILA

2 TBSP ORANGE JUICE

1 TBSP MINCED SEEDED JALAPENO CHILE PEPPER

2 TSP FRESH CHOPPED MINT

¼ TSP SALT

Combine all ingredients in a small bowl, stir well. Cover and chill. Makes 2 (1/2 cup) servings.

CHA CHA CHA SALSA

3 MEDIUM APPLES, CORED AND CHOPPED

1 TO 2 (4 OUNCE) CANS DICED GREEN CHILES

½ CUP RAISINS

½ C. THINLY SLICED GREEN ONIONS

1/3 C. CIDER VINEGAR

3 TBSP BROWN SUGAR

¼ TSP GROUND CUMIN

Combine apples, chiles, raisins, onions, vinegar, brown sugar and cumin in a medium size bowl; mix well. Cover and chill at least 1 hour. Serve with grilled chicken or pork. Makes about 2 cups.

SUMMER NECTARINE, TOMATO AND RED ONION SALSA

1 LARGE RIPE RED TOMATO, DICED

2 SMALL RIPE NECTARINES, HALVES, NEEDED AND DICED

½ SMALL RED ONION, DICED

1½ TBSP THINLY SLICED FRESH MINT

1½ TBSP THINLY SLICED FRESH BASIL

1½ TBSP COARSELY CHOPPED FRESH CILANTRO

½ JALAPENO OR SERRANO CHILE, SEEDED AND MINCED

1 TBSP FRESH ORANGE JUICE

1 TBSP FRESH LIME JUICE

COARSE SALT AND FRESHLY GROUND PEPPER

Mix all ingredients together in a medium size bowl. Season to taste with salt and pepper. Serve with tortilla chips or with grilled chicken breast. Makes 2 cups.

KIWI SALSA

2 KIWIS, PEELED AND CHOPPED

½ CUP CHOPPED SEEDED TOMATO

2 TBSP DICED GREEN CHILES

2 TBSP THINLY SLICED GREEN ONION

1 TBSP CHOPPED CILANTRO

1 CLOVE GARLIC, MINCED

¼ TSP DRIED OREGANO

Combine kiwis with remaining ingredients. Cover and chill until ready to serve. Makes 2 servings.

SPICY PINEAPPLE SALSA

1 (8 OZ) CAN CRUSHED PINEAPPLE, DRAINED
¼ C. CHOPPED FRESH CILANTRO

2-3 CLOVES GARLIC, MINCED

2 GREEN ONIONS, CHOPPED

1 JALAPENO PEPPER, MINCED

2 TBSP FRESH LIME JUICE

½ TSP SALT

Combine all ingredients; cover and chill 2 hours. Serve with fish or chicken. Makes 1 ¼ cups.

ANOTHER PINEAPPLE SALSA

1 LARGE PINEAPPLE, PEELED, CORED AND DICED

1 RED BELL PEPPER, CORED, SEEDED AND DICED

½ GREEN BELL PEPPER, CORED, SEEDED AND DICED

1 CUP FINELY CHOPPED RED ONION

3 TBSP MINCED FRESH CILANTRO

1 PAPAYA, PEELED, SEEDED, AND DICED

2 TBSP FRESH LIME JUICE

1½ TSP SEASONED RICE VINEGAR

3 GREEN ONIONS, FINELY CHOPPED

1 HABANERO CHILE, FINELY CHOPPED

1/8 TSP CAYENNE PEPPER

SALT AND FRESHLY GROUND PEPPER TO TASTE

In a large nonaluminum bowl, combine all ingredients. Adjust seasonings to taste. Refrigerate until ready to serve. Best served same day. Goes well with grilled fish, chicken or pork. Makes about 4 cups.

FRUIT SALSA

1 CUP DICED CANTALOUPE

1 CUP DICED WATERMELON

1 CUP PEELED, SEEDED, AND DICED CUCUMBER

4 LARGE TOMATOES, SEEDED AND DICED (ABOUT 2½ CUPS)

½ CUP CHOPPED RED ONION

¼ CUP FRESH LIME JUICE

3 TBSP CHOPPED FRESH CILANTRO

1 JALAPENO PEPPER, MINCED (ABOUT 2 TBSP)

¼ TSP GROUND BLACK PEPPER

TORTILLA CHIPS

STIR TOGETHER ALL INGREDIENTS EXCEPT THE TORTILLA CHIPS. COVER AND CHILL AT LEAST AN HOUR. SERVE WITH TORTILLA CHIPS.

“IT’S NOT GUACAMOLE” AVOCADO SALSA

2 FIRM-RIPE AVOCADOS

2 TBSP FRESH LEMON JUICE

2 TBSP FLAVORFUL OLIVE OIL

2 TBSP MINCED RED ONION

2 GARLIC CLOVES MINCED

¼ TSP SALT

2 RED OR GREEN JALAPENO CHILES, CHARRED, PEELED, SEEDED AD MINCED

2 TBSP MINCED CILANTRO

Cut the avocados in half, then pit them. Using a large spoon, lift out the flesh in one piece. Cut into long thin strips and then dice. Whisk together lemon juice, olive oil, onion, garlic and salt. Pour over the avocados. Gently fold in the jalapenos and cilantro.  Serve immediately.

MY OWN AVOCADO SALSA

1-2 OR EVEN 3 AVOCADOS DEPENDING ON THEIR SIZE

1 MEDIUM SIZE CUCUMBER

1 RED (OR ORDINARY WHITE IF RED IS NOT AVAILABLE) ONION, PEELED & DICED

1 LARGE TOMATO, SEEDED AND DICED

PEEL & DICE THE AVOCADO. PEEL AND DICE THE CUCUMBER. PEEL AND DICE THE ONION AND THEN THE TOMATO – MIX IT ALL TOGETHER. SPRINKLE WITH SOME LEMON OR LIME JUICE AND A FEW DROPS OF TABASCO SAUCE. SERVE WITH TORTILLA CHIPS.

Sandy’s cooknote: This one doesn’t keep well more than a few days—the avocados tend to turn black when exposed to air—best when very fresh! I used to make a big bowl of this once a week to serve with bagels and cream cheese in my department at work. There was never anything left over)

TROPICAL FRUIT SALSA

4 JALAPENO CHILES, DEVEINED AND DESEEDED, FINELY CHOPPED

1 CUP (5 OZ/125G) MANGO, PEELED, PITTED AND FINEY CHOPPED; ADD THE JUICE

½ CUP (2 ½ OZ/60G) BLOOD ORANGES, PEELED, PITHED, AND CAREFULLY CHOPPED

½ CUP (2 ½ OZ) PAPAYA, PEELED, DESEEDED AND CHOPPED

1 CUP PEACH BLANCHED IN SUGAR WATER, PEELED AND DICED (AFTER COOLING OFF)

2 TBSP LIME JUICE

2 TBSP CILANTRO LEAVES, COARSELY CHOPPED

1 TBSP OLIVE OIL

2 TSP FRESH GINGER, FINELY CHOPPED

1 TSP BROWN SUGAR

Combine all ingredients at room temperature for 30 minutes and then mix with your favorite pestle and mortar. Chill for 1 hour before serving. Good with chicken or fish.

RATTLESNAKE SALSA*

The cascabel chile—a dried version of the little Italian cherry chile—is hot with a nutty, fruity flavor. When shaken, it rattles, hence the name serpiente de cascabel is Spanish for rattlesnake.  This salsa makes an excellent accompaniment to rich, meaty dishes.

4 CASCABEL CHILES, ROASTED AND DE-SEEDED

3 TBSP CIDER VINEGAR

2 ROMA TOMATOES, ROASTED, CORED AND DICED

1 SMALL RED BELL PEPPER, CORED, DE-VEINED AND FINELY DICED

2 CLOVES GARLIC, CRUSHED AND DICED

1 TSP FRESH OREGANO

Ѕ TSP ALLSPICE

PINCH OF GARLIC SALT

1 TSP OLIVE OIL

Combine all ingredients in the mortar and blend real well. Chill.

(Sandy’s cooknote:  No rattlesnakes were killed to make this salsa) 

Happy Cooking!  Sandy