Best Country Salad Recipes

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COUNTRY SALAD (LIDIA BASTIANICH)



Country Salad (Lidia Bastianich) image

In 'Lidia Cooks From the Heart of Italy'. From the Trentino-Alto Adige region. If you cannot get real Italian Asiago, Ms. Lidia recommends using fresh Grana Padano or good mild American cheddar.

Provided by ratherbeswimmin

Categories     European

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb cauliflower
3/4 lb small red potato
1 large crisp apple (1/2 lb. or so)
8 small radishes (about 6 ounces)
1 cup red onion, 1/4-inch dice
8 ounces imported italian asiago cheese, rind removed, cut in 1/4-inch cubes
1/2 cup toasted coarsely chopped walnuts
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3 tablespoons cider vinegar
1 tablespoon chopped fresh Italian parsley

Steps:

  • Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
  • Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
  • Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
  • As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
  • Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
  • Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
  • Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
  • Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.

Nutrition Facts : Calories 237.7, Fat 15.6, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 23, Fiber 5.1, Sugar 7.4, Protein 4.5

COUNTRY POTATO SALAD



Country Potato Salad image

I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! -Ramona Hook Wysong, Barlow, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 20 servings.

Number Of Ingredients 18

5 pounds potatoes, cooked, peeled and diced
2 hard-boiled large eggs, chopped
1/4 cup thinly sliced green onions
1/4 cup finely chopped green or sweet red pepper
1/4 cup minced fresh parsley
1 small garlic clove, minced
6 slices bacon, cooked and crumbled
1 teaspoon celery seed
1 teaspoon dill weed
1 teaspoon salt
1/2 teaspoon ground pepper
DRESSING:
3/4 cup mayonnaise
2 tablespoons sour cream
1 teaspoon horseradish
1 teaspoon Dijon mustard
Pinch oregano
Pinch chives

Steps:

  • In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.

Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

AMISH POTATO SALAD FROM COOK'S COUNTRY (AMERICA'S TEST KITCHEN)



Amish Potato Salad from Cook's Country (America's Test Kitchen) image

You can substitute an equal amount of celery salt for the celery seed, but if you do, eliminate the (unflavored) salt from the dressing. Make sure to use sturdy Yukon Golds here, fluffy russets will fall apart in the salad.

Provided by Shirlsaw

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs yukon gold potatoes, peeled and cut into 3/4-inch chunks
salt and pepper
1/3 cup cider vinegar (see note)
1/4 cup sugar
2 tablespoons yellow mustard
4 large hard-cooked eggs, peeled
1/2 teaspoon celery seed (see note)
3/4 cup sour cream
1 celery rib, chopped fine

Steps:

  • COOK POTATOES Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes.
  • PREPARE DRESSING While potatoes simmer, microwave vinegar and sugar in small bowl until sugar dissolves, about 30 seconds. Process vinegar mixture, mustard, 1 hard-cooked egg yolk (reserve white), celery seed, and ½ teaspoon salt in food processor until smooth. Transfer to medium bowl.
  • SEASON POTATOES Drain potatoes thoroughly, then transfer to large bowl. Drizzle 2 tablespoons dressing over hot potatoes and, using rubber spatula, gently toss until evenly coated. Refrigerate until cooled, at least 30 -minutes, stirring gently once to redistribute dressing.
  • ASSEMBLE Whisk sour cream into remaining dressing. Add remaining hard-cooked eggs and egg white to dressing and, using potato masher, mash until only small pieces remain. Add dressing and celery to cooled potatoes. Cover and refrigerate until chilled, about 30 -minutes. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 2 days.).

TEXAS COUNTRY POTATO SALAD



Texas Country Potato Salad image

Make and share this Texas Country Potato Salad recipe from Food.com.

Provided by Marie

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 slices bacon
1 lb small red potato, unpeeled
1 green onion, sliced
1 hard-boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon mustard
salt and pepper

Steps:

  • Cook bacon until crispy, drain and crumble.
  • Reserve a tablespoon of the bacon drippings.
  • Place potatoes in a large saucepan, cover with cold water, add reserved bacon grease, some salt and cook until potatoes are tender, about 15 to 20 minutes.
  • Drain and let cool, then cut into bite size pieces.
  • Mix together mayonnaise, mustard, salt and pepper for dressing in a separate bowl.
  • Mix together potatoes, green onion and egg and toss with dressing.
  • Add bacon and chill until serving time.

CLASSIC CAESAR SALAD(COOK'S COUNTRY)



Classic Caesar Salad(Cook's Country) image

Make and share this Classic Caesar Salad(Cook's Country) recipe from Food.com.

Provided by Coppercloud

Categories     Greens

Time 20m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 13

1/2 cup olive oil
2 garlic cloves, minced
French baguette, cut into 1/2-inch pieces (about 4 cups)
salt and pepper
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
1 cup parmesan cheese, shredded
2 anchovy fillets, rinsed and patted dry (optional)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
3 romaine lettuce hearts, torn into bite-sized pieces (about 12 cups)

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve 1/4 cup. Toss bread with remaining oil mixture and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.
  • 2. Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.
  • 3. Toss romaine, shredded Parmesan, and dressing in large bowl. Add croutons and toss to combine. Season with salt and pepper. Serve.

Nutrition Facts : Calories 384.4, Fat 31.6, SaturatedFat 7.2, Cholesterol 23.4, Sodium 539.5, Carbohydrate 17, Fiber 6.7, Sugar 5.5, Protein 12.2

ANTIPASTO PASTA SALAD, FROM COOK'S COUNTRY RECIPE - (4.2/5)



Antipasto Pasta Salad, from Cook's Country Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 15

8 ounces sliced pepperoni , cut into 1/4-inch strips
8 ounces soppressata or salami, halved and cut into 1/4-inch strips
10 tablespoons red wine vinegar, divided
6 tablespoons extra virgin olive oil
3 tablespoons mayonnaise
1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
4 garlic cloves , minced
1/4 teaspoon red pepper flakes
Salt and pepper
1 pound fusilli or campanelle
1 pound white mushrooms , quartered
1 cup shredded provolone cheese , aged
12 ounces roasted red peppers , drained, patted dry, and chopped coarse
1 cup chopped fresh basil
Cook's Country also liked the addition of 1 cup chopped, pitted kalamata olives or 1 cup jarred artichokes, drained and quartered. Use any curly-shaped pasta for this recipe.

Steps:

  • 1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer sopresatta on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside. 2. Whisk 5 tablespoons vinegar (1/2 of the 10 tablespoons in the ingredient listing), olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. 3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes. 4. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool. 5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days. NOTE: We loved this salad, but thought it tasted best eaten the same day it was made. The mushrooms are amazing, and I would double them, or even make just the mushrooms as a great appetizer/snack.

COUNTRY COTTAGE POTATO SALAD



Country Cottage Potato Salad image

A very unusual potato salad, but it is fabulous! It is, by far, one of the easiest potato salads to make, and everyone always wants the recipe. Don't be fooled by the ingredients, it is full of flavor! This is a must try. When taking to a pot luck, make sure you have copies of the recipe with you.

Provided by Perri Pender

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 8h40m

Yield 10

Number Of Ingredients 5

6 large unpeeled red potatoes
2 cups mayonnaise (such as Hellman's®)
salt and ground black pepper to taste
10 green onions, chopped
1 (24 ounce) carton small-curd cottage cheese

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. When potatoes are cool enough to handle, slice about 1/4 inch thick; refrigerate until cool.
  • Spread about 1/2 cup of mayonnaise on the bottom and up the sides of a large salad bowl. Place half the potato slices into the salad bowl in a layer. Generously season with salt and black pepper. Sprinkle half the green onions over the potatoes; layer half the cottage cheese and half of the remaining mayonnaise. Repeat layers and end with mayonnaise; spread the mayonnaise over the salad to seal in the layers.
  • Sprinkle black pepper over the top of the salad, and cover with plastic wrap; refrigerate overnight. Toss well before serving.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 44.4 g, Cholesterol 27 mg, Fat 38.2 g, Fiber 4 g, Protein 12.9 g, SaturatedFat 7.2 g, Sodium 536.5 mg, Sugar 3 g

SMOKED TURKEY AND COUNTRY HAM SALAD SANDWICH



Smoked Turkey and Country Ham Salad Sandwich image

From Something Different Country Store and Deli, Urbanna, Virginia. A real Virginia country-cured ham such as Smithfields is best in this recipe.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 20m

Yield 10 sandwiches

Number Of Ingredients 14

3 cups chopped smoked turkey
2 cups finely chopped cooked country-cured ham
6 hard-boiled eggs, peeled and chopped
1/2 cup finely diced onion
1/2 cup finely chopped celery
1/3 cup prepared yellow mustard
1 cup mayonnaise
1/2 cup sweet pickle relish
1 teaspoon garlic granules
1 tablespoon dried parsley
seasoning salt, to taste (use with caution)
fresh ground black pepper, to taste
10 hoagie rolls, toasted if desired
lettuce leaf

Steps:

  • In a large mixing bowl, combine the first 10 ingredients; taste salad.
  • Carefully season to taste (if needed) with salt and pepper--country ham is plenty salty so you may not need any salt.
  • Cover and refrigerate for several hours.
  • Spread about 1 cup salad on bottom half of toasted rolls; top with a few crisp lettuce leaves, cover with roll tops and serve.

Nutrition Facts : Calories 373.3, Fat 15.5, SaturatedFat 3, Cholesterol 132.6, Sodium 1137.6, Carbohydrate 42, Fiber 2, Sugar 6.9, Protein 16.5

COUNTRY HAM AND POTATO SALAD



Country Ham and Potato Salad image

Categories     Salad     Mustard     Onion     Potato     Tomato     Side     Quick & Easy     Ham     Celery     Summer     Chill     Sour Cream     Boil     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 7

12 ounces red-skinned potatoes (about 3 medium), unpeeled, cut into 1/4-inch-thick slices
1/2 cup sour cream (preferably reduced-fat)
3 tablespoons coarse-grained Dijon mustard
4 ounces ham, cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup thinly sliced celery
2 medium-size beefsteak tomatoes, thinly sliced

Steps:

  • Cook potatoes in medium pot of boiling salted water until just tender, about 6 minutes. Drain, reserving 2 tablespoons cooking liquid.
  • Whisk cream, mustard and reserved potato cooking liquid in large bowl to blend. Add potatoes to dressing and toss to coat. Refrigerate until slightly cooled, about 5 minutes. Mix ham, onion and celery into salad. Season salad to taste with salt and pepper.
  • Arrange tomato slices on plates. Spoon salad atop tomatoes.

COUNTRY-STYLE SMASHED POTATO SALAD



Country-Style Smashed Potato Salad image

Enjoy a devilishly good Country-Style Smashed Potato Salad. You can thank the hard-cooked eggs and MIRACLE WHIP for this smashed potato salad's great flavor. Our Country-Style Smashed Potato Salad is quick to make and will be quick to leave everyone's plate at any outing.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 35m

Yield 12 servings, 3/4 cup each

Number Of Ingredients 9

3 lb. Yukon gold potatoes (about 6 large), peeled, cut into 1-inch chunks
4 hard-cooked eggs, divided
3 green onions, thinly sliced
1 stalk celery, chopped
6 radishes, thinly sliced
2 Tbsp. CLAUSSEN Sweet Pickle Relish
3/4 cup MIRACLE WHIP Dressing
1 Tbsp. white wine vinegar
1/2 tsp. paprika

Steps:

  • Cook potatoes in boiling water in saucepan 10 to 15 min. or until very tender; drain well. Transfer to large bowl; cool 5 min. Meanwhile, chop 3 eggs; slice remaining egg.
  • Add chopped eggs, onions, celery, radishes and relish to potatoes; mix lightly. Mix dressing and vinegar. Add to potato mixture; mix well.
  • Sprinkle with paprika; top with egg slices.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

MAPLE COUNTRY APPLE SALAD WITH DIJON VINAIGRETTE



Maple Country Apple Salad with Dijon Vinaigrette image

Juicy apples, pears and grapes are tossed with a tangy mustard and maple syrup dressing and served over greens with blue cheese and walnuts.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield Makes 6 servings.

Number Of Ingredients 11

1/4 cup GREY POUPON Country Dijon Mustard
1/4 cup maple-flavored or pancake syrup
2 Tbsp. HEINZ Apple Cider Vinegar
2 Tbsp. oil
2 cups finely chopped apples
2 cups finely chopped pears
1 cup seedless red or green grapes, halved
1 cup sliced celery
4 cups torn mixed salad greens
1 pkg. (4.5 oz.) crumbled blue cheese
1/2 cup chopped walnuts

Steps:

  • Beat mustard, syrup, vinegar and oil with wire whisk until well blended; set aside.
  • Mix fruit and celery in large bowl. Add mustard mixture; toss to coat. Refrigerate at least 1 hour.
  • Divide salad greens evenly among six salad plates. Top with fruit mixture, cheese and walnuts.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g

HILL COUNTRY POTATO SALAD



Hill Country Potato Salad image

This recipe comes from "Texas Recipes from Texas Places, Volume III." It's a "Texanized" German potato salad.

Provided by threeovens

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

6 red potatoes, unpeeled
1 teaspoon salt
1/2 cup bacon, diced
1/2 cup onion, diced
1 1/2 teaspoons cornstarch or 1 1/2 teaspoons flour
4 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup cider vinegar
1/2 cup water
1/4 cup onion, minced
2 tablespoons fresh parsley, snipped
1 teaspoon celery seed
1/2 cup radish, sliced (optional)
celery leaves

Steps:

  • Cook potatoes, in boiling water and 1 teaspoon salt, until tender, about 35 minutes.
  • Drain potatoes, then peel and dice or partially mash.
  • Fry bacon in a skillet until crisp; add onions and saute until softened, but not browned.
  • In a bowl, combine cornstarch or flour, sugar, 1 teaspoon salt and pepper; stir in the vinegar and water until smooth.
  • Add mixture to bacon and simmer and stir until thickened.
  • Pour the hot dressing over the potatoes and add 1/4 cup minced onion, parsley, celery seeds, and radishes; lightly toss.
  • Garnish with celery leaves.

TEXAS HILL COUNTRY POTATO SALAD



Texas Hill Country Potato Salad image

I get asked all the time for this recipe. I think of Mom every time I make it.

Provided by Matthew Peterson

Categories     Potatoes

Time 50m

Number Of Ingredients 6

5 lb red potatoes
1 lb hickory smoked bacon
32 oz hellman's mayonaise (no cheap mayo)
1 bunch green onions
2-3 Tbsp french's prepared mustard
fresh ground black pepper (to taste)

Steps:

  • 1. Wash potatoes, then halve and quarter, skin on. boil until they are almost soft. you want them to have texture.
  • 2. Dice all of the bacon into 1/4 inch pieces. Fry crispy, set aside on a paper towel to cool.
  • 3. Wash green onions and dice whole bunch into 1/4 inch pieces. Set aside.
  • 4. When potatoes are done. Strain and remove half into a large mixing bowl. empty whole jar of mayo (Yes, all of it) into bowl with the bacon, mustard, green onion, and black pepper. Whip smooth. After you have done that fold in gently the rest of the potatoes to give a good texture. Chill and serve. You can garnish with bacon if desired.

SEASONAL COUNTRY SALAD WITH SPICED WALNUTS



Seasonal Country Salad with Spiced Walnuts image

Provided by Katy Sparks

Categories     Salad     Appetizer     Bake     Quick & Easy     Walnut     Spring     Anise     Lettuce     Coriander     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

For the spiced walnuts
2/3 cup sugar
1 tablespoon ground star anise
2 tablespoons ground coriander seed
1/2 teaspoon cayenne
Salt
2 cups shelled walnut halves
For the salad
1 pound mixed lettuces, washed and dried
1/4 cup Aged Sherry-Walnut Vinaigrette

Steps:

  • Make the spiced walnuts:
  • Preheat oven to 350°F. In a medium bowl, stir together the sugar, spices, and salt. Toast the walnuts lightly on a sheet pan in the oven, for about 4-5 minutes. While the nuts are toasting, heat the spiced sugar in a 10-inch skillet over medium heat. When the sugar just begins to melt around the edges, toss in the warm nuts, straight from the oven. Shake the pan vigorously over the burner until all the nuts are coated in sugar - it will cling in somewhat uneven patches, but that is the effect I like. Pour the nuts onto a plate or baking sheet to cool - don't be tempted to try one until they have really cooled down, since sugar at this temperature will give you a burned tongue to remember!
  • Make your salad:
  • Toss the salad greens with the spiced walnuts and the vinaigrette and top with a generous slice of ham and 1 ounce of cheese per person, according to the seasons (see Weighing Your Options).
  • Weighing your options:
  • Spring: Grilled Asparagus with Serrano Ham and Maytag Blue Cheese (to grill asparagus, blanch the asparagus to halfway tender, brush with a little olive oil, season with salt and pepper, and grill until lightly brown)
  • Summer: Fresh Black Mission Figs with Smithfield Ham and Aged Goat Cheese
  • Fall: Lightly Roasted Seckel Pears with Pecorino Romano and Prosciutto
  • Winter: Blood Oranges and Fennel with Feta and Prosciutto

GREEK COUNTRY SALAD



Greek Country Salad image

"This salad is a summer favorite with everyone and virtually a meal in itself!" -Christine Chinchilla, Hinckley, Illinois

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

6 large tomatoes, chopped
1 large cucumber, seeded and chopped
1 medium green pepper, chopped
1-1/4 cups chopped sweet onion
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Greek seasoning
2 packages (4 ounces each) crumbled feta cheese
Sliced French bread

Steps:

  • In a large salad bowl, combine the tomatoes, cucumber, pepper and onion. In a small bowl, whisk the oil, vinegar and seasoning. Drizzle over salad and toss to coat. Chill until serving. Just before serving, sprinkle with cheese. Serve with bread.

Nutrition Facts : Calories 194 calories, Fat 14g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 644mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

FRENCH COUNTRY SALAD



French Country Salad image

For this French-style composed salad, sliced ham and sauteed apple are presented with Gruyere, balsamic onions, rustic bread, and Boston lettuce dressed in tangy Dijon vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

1 tablespoon champagne vinegar
1 tablespoon grainy Dijon mustard
Coarse salt and freshly ground pepper
3 to 4 tablespoons extra-virgin olive oil
1/2 cup walnut halves, toasted and finely chopped
8 cipollini onions (about 4 ounces), peeled and halved if desired
1/2 cup balsamic vinegar
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 medium apple (preferably Golden Delicious), cored and cut into 1/2-inch-thick slices
8 slices French cooked ham or boiled ham
1 head Bibb or Boston lettuce, leaves separated
3 ounces Gruyere cheese, thinly sliced
8 slices rustic bread, for serving

Steps:

  • Make the dressing: Whisk champagne vinegar, mustard, and 1/2 teaspoon salt in a medium bowl. Gradually add oil, whisking until emulsified. Stir in walnuts. Season with pepper. Set aside.
  • Stir onions, balsamic vinegar, and 1/2 teaspoon salt in a skillet; season with pepper. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until onions have absorbed most of the liquid, 8 to 10 minutes. Drain. Let onions cool.
  • Melt butter in a medium skillet over medium-high heat. Add apple; cook, flipping once, until just beginning to brown and soften, 1 to 3 minutes per side. Remove from heat; set aside.
  • To serve, arrange 2 slices of ham on each of 4 plates. Toss lettuce with dressing; divide among plates. Arrange cheese and apple slices on top, evenly dividing among plates. Garnish each plate with 2 onions. Serve with bread.

COUNTRY RICE SALAD



Country Rice Salad image

This is a delicious way to prepare rice and is a nice change from potato salad. It goes especially well with barbecue, or with grilled hamburgers at a cookout.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 18

DRESSING:
1/2 cup mayonnaise
1/4 cups prepared mustard
2 tablespoons sugar
1 teaspoon white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
3 cups cold cooked rice
1/4 cup sweet pickle relish
1 jar (2 ounces) chopped pimientos, drained
1/3 cup finely chopped green onions (including tops)
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
3 hard-boiled large eggs, diced
1 to 2 tablespoons milk, optional
Fresh parsley
Cherry tomatoes

Steps:

  • In a small bowl combine all dressing ingredients; stir in milk if desired. Set aside. , In a large salad bowl, combine all salad ingredients. Pour dressing over rice mixture; gently toss to coat. Add milk if desired. Chill several hours before serving. Garnish with parsley and cherry tomatoes. Serve with a slotted spoon.

Nutrition Facts : Calories 144 calories, Fat 5g fat (0 saturated fat), Cholesterol 85mg cholesterol, Sodium 280mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

APPLE COUNTRY CHICKEN SALAD



Apple Country Chicken Salad image

Make and share this Apple Country Chicken Salad recipe from Food.com.

Provided by Melaine

Categories     Chicken

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups cooked turkey or 3 cups ham
1/2 cup mayonnaise
1/4 cup orange juice
1/2 cup apple jelly, melted
1 tablespoon lemon juice
2 cups celery, finely sliced
3 apples, diced, unpeeled
1/2 cup walnuts, coarsely shopped

Steps:

  • In a large bowl, mix mayonnaise, orange juice, apple jelly and lemon juice.
  • Add cut chicken, celery and apples. Toss to coat all pieces.
  • Season with salt and chill until ready to serve.
  • Sprinkle with chopped walunts to garnish and add crunch.

Nutrition Facts : Calories 377.4, Fat 17.7, SaturatedFat 2.9, Cholesterol 57.6, Sodium 228.1, Carbohydrate 37.4, Fiber 3.2, Sugar 24.6, Protein 19.7

KENNY ROGERS' COUNTRY CHICKEN SALAD



Kenny Rogers' Country Chicken Salad image

Make and share this Kenny Rogers' Country Chicken Salad recipe from Food.com.

Provided by Lennie

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups cooked chicken, chopped
1 cup apple, chopped
4 hard cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sweet pickle relish, drain
slivered almonds, toasted (optional)

Steps:

  • Combine all ingredients except almonds and mix lightly.
  • Chill.
  • When serving, garnish with almonds, if desired.

COUNTRY BACON POTATO SALAD



Country Bacon Potato Salad image

Yummy alternative to traditional potato salad. Quick and easy to make for something that tastes so good.

Provided by Shena

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 cups quartered cooked new potatoes (about 1 1/3 lbs.)
6 slices bacon, crisply cooked,crumbled
1/2 cup chopped green pepper
1/2 cup chopped onion
2 hard-boiled eggs, chopped
3/4 cup Miracle Whip (or more depending on how "wet" you like your salad)
1 tablespoon lemon juice
salt and pepper

Steps:

  • Mix potatoes, bacon, green pepper, onion, eggs in a large bowl.
  • Add dressing and lemon juice; mix lightly.
  • Season to taste with salt and pepper.
  • Regrigerate.

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