Susans Salad Recipes

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SUSAN'S VINAIGRETTE COLESLAW

This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.

Provided by SusieQ

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 2h15m

Yield 6

Number Of Ingredients 10



Susan's Vinaigrette Coleslaw image

Steps:

  • Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
  • Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g

3 tablespoons apple cider vinegar
3 tablespoons canola oil
3 tablespoons white sugar
¼ teaspoon dry mustard
¼ teaspoon poppy seeds
¼ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon hot pepper sauce
4 cups shredded green cabbage
2 carrots, shredded

SUSAN'S VERSION OF OLD-FASHIONED POTATO SALAD

Make and share this Susan's Version of Old-Fashioned Potato Salad recipe from Food.com.

Provided by Debber

Categories     Potato

Time 30m

Yield 1 large bowl, 8-10 serving(s)

Number Of Ingredients 9



Susan's Version of Old-Fashioned Potato Salad image

Steps:

  • Slice potatoes into a large serving bowl.
  • Coarsely chop eggs with the potatoes.
  • In a small mixing bowl, combine remaining ingredients.
  • Pour dressing over potatoes and eggs, stir gently to coat all.
  • Serve chilled or at room temperature.

7 large potatoes, boiled & peeled
7 eggs, hard-boiled & peeled
2 cups mayonnaise
1 3/4 cups minced onions
3/4 cup sweet pickle relish
3 -4 celery ribs, diced
1 teaspoon celery seed (optional)
1/2 teaspoon salt (or to taste)
fresh ground pepper

BLACK-EYED SUSAN

Longtime Preakness Stakes caterer Harry M. Stevens Co. created the Black-Eyed Susan in 1973, and although serious bourbon drinkers think the drink is too sweet (and have campaigned to replace it), racegoers love it.

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 cocktail

Number Of Ingredients 0



Black-Eyed Susan image

Steps:

  • Combine 2 ounces each orange juice and sour mix and 1 ounce each bourbon, peach schnapps and vodka in a cocktail shaker with ice. Shake vigorously, then strain into a tall glass filled with ice. Garnish with an orange slice and a maraschino cherry.

SUSAN'S SALAD

My sister's name is Susan and she'd love this salad. It is delicously flavorful and colorful! I found this while surfing for a request -- Colavita.com.

Provided by Manami

Categories     Salad Dressings

Time 20m

Yield 6-7 serving(s)

Number Of Ingredients 7



Susan's Salad image

Steps:

  • Mix Good Seasons Italian Dressing according to package directions, using Colavita Extra Virgin Olive OIl and Colavita Balsamic Vinegar.
  • Toss all salad ingredients together with approximately 1/2 cup of mixed dressing.
  • You will need to adjust the amount of dressing, according to your taste.
  • Serve as a side salad.

Nutrition Facts : Calories 120.4, Fat 8, SaturatedFat 2.3, Cholesterol 11.1, Sodium 141.7, Carbohydrate 11.2, Fiber 1.2, Sugar 7.9, Protein 3.1

3/4 ounce Good Seasons Italian dressing, packet
8 ounces prewashed mixed salad greens (we like parisian mix with romaine, carrots, cabbage)
1/2 cup crumbled feta cheese
1/2 medium cucumber (peeled, seeded & chopped into smaller than bite size pieces)
3 -4 finely chopped scallions
1/2 cup craisins (or other dried cranberries)
1/3 cup toasted pine nuts or 1/3 cup toasted macadamia nuts

SUSAN'S BEST POTATO SALAD

Make and share this Susan's Best Potato Salad recipe from Food.com.

Provided by Emily

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10



Susan's Best Potato Salad image

Steps:

  • Peel potatoes and cut into 1/2 inch cubes.
  • Mix oil, vinegar, salt, sugar and garlic.
  • Pour over warm potatoes.
  • Refrigerate until cool.
  • When ready to serve, mix dill and mayo together and toss with potatoes onions, and radishes.
  • Garnish with a few radish slices and green onion sprigs if desired.

Nutrition Facts : Calories 166.9, Fat 2.4, SaturatedFat 0.3, Sodium 304.1, Carbohydrate 33.4, Fiber 4.3, Sugar 2.2, Protein 3.9

4 large potatoes
4 teaspoons oil
1 tablespoon tarragon vinegar (could substitute 1 Tbsp wine vinegar and 1/4 tsp dried tarragon)
1 teaspoon salt
1 teaspoon sugar
1 garlic clove, crushed
1 tablespoon fresh dill or 2 teaspoons dried dill
1/4 cup mayonnaise (reduced fat is a fine sub)
3 green onions
6 -8 radishes

SUSAN'S DILL PICKLE POTATO SALAD

Mom taught me how to make potato salad and she NEVER put sweet pickles in it. Always used dill pickles. I have had many compliments and requests to make this salad for get togethers.

Provided by Queenrubyrose

Categories     Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10



Susan's Dill Pickle Potato Salad image

Steps:

  • Bake potatoes (microwave or oven) as they don't get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
  • Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
  • Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
  • Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.
  • DELICIOUS!

Nutrition Facts : Calories 622.2, Fat 24.4, SaturatedFat 5.3, Cholesterol 383.2, Sodium 2046.4, Carbohydrate 81.2, Fiber 10, Sugar 8.5, Protein 21.6

5 lbs potatoes (russet or white potatoes are best)
4 stalks celery, chopped small
1 medium onion, chopped finely
1 dozen hard-boiled egg, cut in bite sized pieces
4 -5 med-large dill pickles, chopped
1 tablespoon salt (more to taste)
1 tablespoon pepper (more or less)
2 -3 tablespoons mustard (I like guldens brown)
2 tablespoons pickle juice
1 cup Best Foods Mayonnaise (or more to taste)

SUSAN'S AMAZING POTATO SALAD

This is a delicious, creamy simple potato salad! I'm not a fan of the potato salads with all the extra ingredients in it (relish, celery, etc). I love the true flavor of potatoes and hard boiled eggs that this dish creates. This makes a large pot - the perfect size for a potluck! Prep time does not include the cooling time for the potatoes or the eggs.

Provided by RedVinoGirl

Categories     Potato

Time 1h15m

Yield 10 , 10 serving(s)

Number Of Ingredients 7



Susan's Amazing Potato Salad image

Steps:

  • Boil potatoes in the skin for 35-40 minutes.
  • Cool potatoes for 1 to 1.5 hours.
  • Make hardboiled eggs (I love Kittencal's method!) and allow to cool.
  • Peel skin from potatoes and cut potatoes into cubes.
  • Cut eggs into cubes.
  • Combine all ingredients gently and allow to chill for 3 hours.

Nutrition Facts : Calories 236.8, Fat 4, SaturatedFat 1.2, Cholesterol 131.3, Sodium 60, Carbohydrate 41.7, Fiber 5.4, Sugar 2.8, Protein 9.3

5 lbs potatoes
8 hardboiled egg (I've added as many as 10)
1 large onion, minced
16 ounces mayonnaise (1/2 of a jar, Hellman's or Best Foods Only!)
3 tablespoons dried parsley
salt
pepper

SUSAN'S COUSCOUS SALAD

Provided by My Food and Family

Categories     Home

Time 8h30m

Number Of Ingredients 10



Susan's Couscous Salad image

Steps:

  • Prepare couscous per box instructions except DO NOT add margarine/oil. Do add black pepper to water.
  • In large bowl, add prepared couscous and all other ingredients except feta cheese.
  • Refrigerate overnight. Add feta cheese when ready to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 pkg Near East Couscous (parmesan or garlic)
1 pkg Near East Couscous (plain)
1/2 tsp black pepper (add to water)
4 Tbsp lemon juice
6 Tbsp olive oil
1 pt cherry tomatoes - cut in 1/2
2 med zucchini, halved & thinly cut
1 cup fresh basil, cut into strips (1 oz.)
2/3 cup green onion, chopped (2 oz.)
1 pkg (12 oz.) feta cheese (1 1/2 cups)

BLACK EYED SUSAN SALAD

Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.

Provided by Shults3

Categories     Salad     Beans     Bean and Corn Salad Recipes

Time 4h20m

Yield 8

Number Of Ingredients 11



Black Eyed Susan Salad image

Steps:

  • Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 17.7 g, Fat 7.4 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 319.9 mg, Sugar 3.5 g

1 (15 ounce) can black-eyed peas, drained
1 (10 ounce) package frozen corn kernels, thawed
2 tablespoons chopped pimento peppers
½ cup chopped celery
2 tablespoons minced onion
¼ cup apple cider vinegar
1 tablespoon white sugar
2 tablespoons Worcestershire sauce
½ teaspoon garlic salt
½ teaspoon pepper
¼ cup vegetable oil

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