Salads

VEGETABLE POTATO SALAD

Serves 8 1/2 cup cider vinegar 1/4 cup CRISCO Oil 1/2 teaspoon prepared mustard 1/2 teaspoon salt 1/4 teaspoon pepper 2 -3/4 pounds unpeeled medium red potatoes 3 medium carrots, cut into thin 2-inch sticks3 ribs celery, sliced3 green onions with tops, chopped6 radishes, sliced4 tomatoes, quarteredCombine vinegar, oil, mustard, salt and pepper in container with tight-fitting lid. Shake well.Cook potatoes just until tender. Cool 5 minutes. Cut into bite-size pieces.Combine in large salad bowl with carrots, celery, onions and radishes. Shake dressing. Pour over salad. Toss to mix well. Serve immediately or refrigerate. Top with tomato...

Read More

WATERCRESS-CARROT SALAD

6-8 servings 2 medium bunches watercress 6 medium carrots 3/4 cup CRISCO Oil 1/4 cup lemon juice 1 tablespoon sugar 3/4 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon dry mustard 1/8 teaspoon pepper Remove and discard tough ends and bruised leaves from watercress. Tear remaining watercress into bite-size pieces. Cut carrots in half lengthwise and crosswise. With a vegetable peeler, cut carrot pieces into ribbon-like strips. Combine watercress and carrots in salad bowl.Blend remaining ingredients in small mixing bowl. Pour over vegetables. Toss to coat. Serve...

Read More

COBB SALAD

Serves 6 2 cups romaine lettuce, chopped fine2 cups Boston lettuce, chopped fine2 cups iceburg lettuce, chopped fine1 cup watercress, coarse stems discarded, chopped fine3 ripe avocados (preferably California)3 cups cooked chicken breasts, diced fine (a rotisserie chicken from the grocery is a real time saver)6 slices cooked lean bacon, chopped fine (pre-cooked microwaveable bacon is another time-saver)1 large tomato, seeded and chopped fine1 large hard-boiled egg, chopped fine2 tablespoons chopped fresh chives Dressing1/3 cup red wine vinegar 1 tablespoon Dijon mustard Salt and pepper to taste 2/3 cup CRISCO Oil 1/2 cup finely grated Roquefort Toss together romaine, Boston, iceberg lettuces and watercress in a large salad bowl.Halve, pit and peel the avocados and cut them into 1/2-inch pieces.Arrange chicken, bacon, tomato and avocado decoratively over the greens. Garnish the salad with the chopped egg and chives. DressingWhisk together vinegar, mustard, salt and pepper to taste.Add oil in a slow stream, continuously whisking. Whisk dressing until thick and blended.Stir in Roquefort. Whisk dressing again and pour it over the salad.Toss salad well before...

Read More

SHAVED HAM SALAD

6-8 servings 8 ounces shaved fully-cooked ham, coarsely chopped1-1/2 cups coarsley-chopped fresh mushrooms 3/4 cup cubed mozzarella cheese, 1/4-inch cubes1/2 cup chopped pimiento-stuffed olives 1/3 cup chopped green onion 1 medium tomato, seeded and chopped1/3 cup CRISCO Oil 2 tablespoons red wine vinegar 1/4 teaspoon pepper Mix ham, mushrooms, mozzarella cheese, olives, onion and tomato in medium serving bowl. Blend remaining ingredients in small mixing bowl. Pour over ham mixture. Toss to coat. Serve immediately, or refrigerate and stir before...

Read More

CORN RELISH SALAD

Prep time: 10 minutesCook time: 4 minutesServes 8-10 3/4 cup sugar 1/2 cup CRISCO Oil 1/4 cup white vinegar 1/2 teaspoon celery seed 1/4 teaspoon whole mustard seed 1 can (17 ounces) whole kernel corn, drained1 can (16 ounces) sauerkraut, pressed to remove excess liquid1/2 cup chopped green pepper 1/3 cup chopped onion 1 jar (2 ounces) diced pimiento, drainedIn a saucepan over medium heat, combine sugar, Crisco Oil, vinegar, celery seed and mustard seed; cook and stir until sugar dissolves. Mix remaining ingredients in a medium mixing bowl; pour dressing over. Mix well. Cover and refrigerate at least 8 hours or overnight. Drain and stir before...

Read More

SOUTHWEST SALAD

Serves 6 1 can (15 ounces) black beans, rinsed and drained1 -1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen1 -1/2 cups chopped seeded tomato 3/4 cup thinly sliced green onion 1/3 cup minced fresh cilantro, plus sprigs for garnish1/2 cup CRISCO Oil 1/2 cup fresh lemon juice (1 to 2 lemons)2 teaspoons salt Combine beans, corn, tomato, green onion and minced cilantro in a medium bowl.Whisk together in a small bowl, Crisco Oil, lemon juice and salt.Pour the dressing over the salad and stir gently to combine. The salad is best made 1 day in advance and kept covered and chilled.Serve garnished with cilantro sprigs, at room temperature or slightly...

Read More