Best Finger Salad Recipes

LINDA'S EGG SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS

Steps:

• Put eggs in water, and make sure water is covering eggs. Add 1 teaspoons of salt to water. Cover, and bring to a boil.
• When water starts to boil, take off burner, and let sit for 15 minutes Drain water.
• Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to come off easier.
• Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge.
• Meanwhile, add the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add at this time as well.
• Salt and pepper, to taste. Mix all well, and chill. (Be careful with the salt, as the olives and shrimp are salty).
• To Make Sandwiches:.
• Stuff with as much filling as you like, and top with a lettuce leaf.
• Cut sandwich, and serve.
• To Make Finger Rolls:.
• Stuff with as much filling as you like.
• Sprinkle with paprika, and top with a couple of olive slices on each one, if you really like olives.

LINDA'S HAM SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS

Steps:

• Grind the ham shoulder with a meat grinder. You can use a blender for this also, just make sure you don't put in too much at a time.
• Put ground meat in a bowl and add mayonnaise, mustard, and relish. Mix well.
• Chill until ready to make sandwiches or rolls.
• When ready to make sandwiches, put a good amount of meat filling on the roll.
• Add a slice of onion, or as much as you want. I love making these with vidalia onions, they are so sweet.
• Put the top piece of bread or roll on, and serve.

EGG SALAD FINGER SANDWICHES

Steps:

• In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours.
• Lightly butter one side of the 22 slices slice of bread.
• Spread about 2 heaping tablespoons egg filling over 11 slices of bread.
• Top with 11 slices of bread.
• Cut each sandwich into 4 finger sandwiches.
• Cover and chill if not serving right away.

FINGER SALAD WITH ANCHOVY VINAIGRETTE

Steps:

• In a food processor, combine mustard, anchovies, and lemon juice. Process until smooth. With machine running, add oil in a steady stream until smooth and emulsified. Stir in parsley; season with pepper. Serve in small bowls, with lettuces on the side for dipping.

FINGER SALAD **

Steps:

• Roll crescent Rolls out on cookie sheet,Pat down making sure to seal seams. Bake at 375 until brown Mix cream cheese, mayo, sour cream and ranch dressing packet. Spread over cooled crescent roll chop veggies small and spread over top, sprinkle cheese on top Press the finished dish with a sheet of wax paper to gently press into cream cheese mixture Chill 4 hours or overnight cut into squares and serve

PERFECT EGG SALAD FINGER SANDWICHES

Steps:

• Combine all of the ingredients except the bread in a large bowl. Stir with a fork to soften the eggs and mix thoroughly.
• Using a cookie cutter, biscuit cutter or shot glass, cut four rounds from each slice. Place a dollop on half of the rounds and top each with the remaining bread.

LINDA'S HAM SALAD FINGER ROLLS

Steps:

• If you didn't have the ham ground at the deli, then cut into 2" chunks and fill blender about 1/2 full. Don't put too many at a time or you can ruin the motor in your blender.
• Pulse on CHOP until finely ground, then put in a lg. bowl. Repeat this step until all the ham is ground.
• Add mayonnaise, mustard, relish, and onion. Mix well.
• Chill until ready to make rolls.
• When ready to make rolls, slice the rolls on the side with a sharp knife.
• Put as much into each roll as you like.
• Place on a serving platter.

HEARTS OF ROMAINE FINGER SALAD

Steps:

• Separate lettuce leaves; arrange on 2 large plates. Sprinkle evenly with the pecans.
• Cut peppers into heart shapes, using a small cookie cutter. Add cutouts to each salad; sprinkle with cheese. (Reserve pepper trimmings for another use.)
• Pour dressing evenly into 2 small bowls. Serve 1 with each salad. Dip lettuce into dressing to serve.

SHRIMP SALAD FINGER SANDWICHES

Steps:

• Place the shrimp in a bowl and add the celery, bell pepper, 4 tablespoons of the mayonnaise, the ground pepper, dill and ¼ teaspoon of the salt. Using a rubber spatula, blend together until the ingredients are evenly distributed. Cover and refrigerate until well chilled, about 2 hours. In a small bowl, using a rubber spatula, work the egg yolks into a paste. Add the remaining 3½ tablespoons mayonnaise and blend together thoroughly. Add the Dijon mustard, the remaining ¼ teaspoon salt and the cayenne pepper and blend evenly. Cover and chill. To assemble the sandwiches, place 4 slices of the white bread on a work surface. Spread them very lightly with mayonnaise. Divide the chilled egg mixture among them, spreading it evenly. Top each layer of egg mixture with 4 or 5 arugula sprigs just to cover the surface. Very lightly spread the wheat bread slices with mayonnaise. Place these slices, mayonnaise side down, on top of the arugula leaves, pressing firmly but gently. Now very lightly spread the exposed surface of the wheat bread with mayonnaise, and divide the chilled shrimp mixture among them, spreading it evenly. Finally, very lightly spread the remaining 4 white bread slices with mayonnaise. Place these slices, mayonnaise side down, on top of the shrimp and press firmly but gently. Place all of the sandwiches on a baking sheet. Dampen a light towel, wring it out well and drape it over the sandwiches. Place a flat object on the sandwiches and then place a weight of 1-2 lb (500 g-1 kg) on top. Refrigerate for at least 1 hour, or for up to 4 hours if the weight is removed after the first hour. To serve, using a serrated knife, carefully trim away the crusts. Slice each sandwich into shapes. Serve immediately.

FINGER CAESAR SALAD

Steps:

• Place garlic on a cutting board, sprinkle with a little salt, and finely chop with a chef's knife; then use the side of the knife to mash the garlic to a paste. Place the anchovies on the garlic paste and chop and mash them with the garlic until they form a paste with only small bits of fish or garlic. Transfer to a small bowl and mix in the mustard. Drizzle in the olive oil, using a fork or whisk to work it into the anchovy-garlic mixture; add fresh pepper to taste. If you will be using the dressing for salads, whisk/stir in the lemon juice and sugar. Let sit for 30 minutes. Assemble the salad on a platter: one layer of clean romaine leaves, slightly overlapping; drizzle the dressing over the romaine, top with shaved parmesan and pepper, and nestle in some croutons. (Store any unused dressing in a covered jar in the refrigerator, up to 1 week.) Serve as finger food.

HEARTS OF ROMAINE FINGER SALAD

Steps:

• SEPARATE lettuce leaves; arrange on 2 large plates. Sprinkle evenly with the pecans.
• CUT peppers into heart shapes, using a small cookie cutter. Add cutouts to each salad; sprinkle with cheese. (Reserve pepper trimmings for another use.)
• POUR dressing evenly into 2 small bowls. Serve 1 with each salad. Dip lettuce into dressing to serve.