Best Salad Elizabeth Recipes

ELIZABETH'S POTATO SALAD

Elizabeth's Potato Salad image

Provided by Food Network

Time 1h21m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

12 russet potatoes, scrubbed
1 teaspoon kosher salt
2 cups Homemade Mayonnaise, recipe follows
1/4 cup evaporated milk
2 tablespoons apple cider vinegar
3 tablespoons Dijon mustard
2 tablespoons granulated sugar
12 large eggs, hard-cooked, peeled, and sliced 1/4-inch thick
1 large yellow onion, cut into 1/8 inch dice
3 celery ribs, cut into 1/8-inch dice
Kosher salt and freshly ground black pepper
1/2 teaspoon mild paprika
2 tablespoons chopped fresh chives
1 large egg yolk*
2 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 cup canola oil
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper

Steps:

Place the potatoes and the kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until tender. Drain. Peel the potatoes while they are still warm and slice them 1/2-inch thick.
Whisk together the mayonnaise, evaporated milk, vinegar, mustard, and sugar in a small bowl. In a large bowl, combine 1/3 of the potatoes, eggs, onion, and celery with about 1/3 of the mayonnaise mixture. Repeat with the remaining ingredients, combining them 1/3 at a time until they are well mixed. Season with salt and pepper. Refrigerate for 1 hour, then garnish with paprika and chives.
Whisk together the egg yolk, mustard, and lemon juice in a large stainless-steel bowl. Add a few drops of the oil and continue whisking. Gradually add the oil in a thin stream while continuing to whisk. Stop every few seconds and check that all the oil has been incorporated. Season with the cayenne and salt and pepper. Store in the refrigerator for up to 2 weeks.

ELIZABETH'S SALAD

ELIZABETH'S SALAD image

Categories Salad Lettuce

Yield 6-8

Number Of Ingredients 11

Ingredients

Dressing:
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup sugar
1/4 t. paprika
2 T sesame seeds
1 T. poppy seeds
2 bunches baby spinach
16 oz feta cheese
cranberries
toasted pecans

Steps:

Toss Dressing and Serve

SALAD ELIZABETH

Salad Elizabeth image

DD was charmed to find a dish that shares her name. It seems I've made gallons of this dressing. It is nice on lettuce and lovely over fruit. It's from the 5 in 10 Cookbook by Paula Hamilton.

Provided by Countrywife

Categories Low Protein

Time 4m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup heavy cream
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon lemon zest
2 heads butter lettuce

Steps:

Combine cream, juice, sugar, and lemon zest and whisk till smooth.
Let stand for a couple of minutes.
Rinse and dry lettuce.
Arrange lettuce on salad plates and drizzle with dressing.
Serve immediately.

Nutrition Facts : Calories 119.3, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.8, Sodium 15.5, Carbohydrate 4.4, Fiber 0.9, Sugar 2, Protein 1.7

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