Sandras Surprise Salad Recipes

Steps:

• Mix bok choy, napa cabbage, carrots, and bell pepper together.
• Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
• Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
• Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
• Toss vegetables, noodle mixture, and dressing together. Serve immediately.

Steps:

• Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.

Steps:

• For Dressing: In a glass jar with a tight fitting lid combine the vinegar, sugar and salt. Screw on lid and shake vigorously until the salt and sugar has dissolved. Add the remaining dressing ingredients and shake vigorously until emulsified. Dressing will last up to 3 weeks in the refrigerator.
• In a medium serving bowl, combine the carrots, onion, and dressing; toss to coat. Taste and season with salt and pepper, if needed.

Steps:

• Bring a large pot of water to a boil over high heat. Add a big pinch of salt and the pasta and cook according to the package directions until the pasta is tender. Drain the pasta, rinse with cold water and set aside.
• In a large bowl, mix together the honey mustard dressing, mayonnaise, sour cream and apple cider vinegar. Add the pasta, potatoes, carrots, celery, eggs and bell peppers. Mix until all the ingredients are well coated.
• Taste and adjust the seasoning with salt and pepper. Refrigerate until ready to serve. When ready to serve, put into a serving bowl and garnish with the scallions.

Steps:

• In a large bowl, combine tomatoes, bell pepper, cucumber, onion, and capers. In a small bowl, whisk together the vinegar and oil; season, to taste, with salt and pepper. Pour dressing over vegetables and toss thoroughly but gently. Spread croutons in a single layer in a large serving bowl. Spoon vegetables evenly over the croutons and pour any remaining liquid in the bowl over all.