Aunt Jans Green Salad Recipes

GREEN BEAN AND TOMATO SALAD

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Green Bean and Tomato Salad image

Steps:

Trim ends of beans and leave them whole.
Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
Cut away the core of each tomato, and cut it into wedges.
In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

Ingredients

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

JAN'S MACARONI SALAD

Macaroni salad is a must at summer cookouts. This version is made with simple ingredients and similar to what you'd pick up at a deli. There's enough crunch and flavor from all the fresh veggies. The pasta and veggies are coated in a sweet and creamy dressing that has the right amount of tang to balance the flavors. A little...

Provided by Janice Splaha

Categories Pasta Salads

Time 30m

Number Of Ingredients 13

Jan's Macaroni Salad image

Steps:

1. Cook and cool the macaroni. Place in a mixing bowl. Add the chopped vegetables and eggs to the bowl.
2. Mix the macaroni and vegetables.
3. Mix the sauce in a separate bowl.
4. Add to the macaroni/vegetable mixture. Cover and chill.
5. Cooks note: Using all the sauce will make the salad very moist, but remember macaroni salad absorbs the dressing.

Ingredients

2 c raw elbow macaroni, cooked
1 onion, chopped
3/4 c chopped celery
1/3 c grated carrots
3 hard-boiled eggs, chopped
1/4 c green pepper, chopped
1/4 c diced pimentos
DRESSING
1 c Best Foods/Hellmans mayonnaise
1/4 c white vinegar
2/3 c sugar
1/2 tsp prepared, yellow mustard
salt and pepper, to taste

AUNT HELEN'S GREEN CONGEALED SALAD

Posted in response to a request. I rec'd this recipe from my aunt in 1971. Prep times are estimates; I don't recall how long it takes to chill the Jello "til thickened."

Provided by Impera_Magna

Categories Fruit

Time 40m

Yield 16 serving(s)

Number Of Ingredients 8

Aunt Helen's Green Congealed Salad image

Steps:

Dissolve jellow in boiling water; add vinegar; chill til thickened.
Whip evaporated milk; fold into thickened jello together with remaining ingredients.
Turn into buttered 8 cup mold and chill til firm.

Nutrition Facts : Calories 116, Fat 6.2, SaturatedFat 1.7, Cholesterol 6.5, Sodium 157.4, Carbohydrate 11.6, Fiber 1, Sugar 7.4, Protein 4.7

Ingredients

1 cup cottage cheese
1 cup crushed pineapple, drained
1 cup evaporated milk, chilled
1 (3 ounce) package lime Jell-O gelatin
1 teaspoon cider vinegar
1 cup chopped celery
1 cup chopped nuts
1 cup boiling water

THE GREENEST GREEN SALAD

The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics - the 4-and-under crowd - will delight in its flavor and crunch and politely ask for seconds.

Provided by Samin Nosrat

Categories salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

The Greenest Green Salad image

Steps:

Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.

Ingredients

2 cups snap peas, trimmed
2 hearts of romaine lettuce, washed and cut into bite-size pieces
2 Persian or Japanese cucumbers, diced
2 green onions, thinly sliced
1 ripe avocado, cubed
1 recipe green goddess dressing

More about "aunt jans green salad recipes"

FAVORITE GREEN SALAD RECIPE - COOKIE AND KATE

Web Nov 13, 2019 Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the …
From cookieandkate.com
5/5 (97)
Calories 260 per serving
Category Salad

Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!

Aunt Jans Green Salad Recipes

GREEN BEAN AND TOMATO SALAD

JAN'S MACARONI SALAD

AUNT HELEN'S GREEN CONGEALED SALAD

Posted in response to a request. I rec'd this recipe from my aunt in 1971. Prep times are estimates; I don't recall how long it takes to chill the Jello "til thickened."

THE GREENEST GREEN SALAD

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