Best Susans Salad Recipes

BLACK-EYED SUSAN

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 VINAIGRETTE COLESLAW

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.

SUSAN'S SPLENDID HAM SALAD

Steps:

• 1. Break ham up in a large mixing bowl and mash with a fork.
• 2. Stir in remaining ingredients, adjusting mayonnaise to your taste. Blend well. Refrigerate any leftovers.

SUSAN'S TOMATO BASIL CHICKEN PASTA SALAD

Steps:

• COOK PASTA: Add 2 Tbsp salt to the boiling water.
• Cook pasta to al dente, according to package directions. Strain in a colander, and rinse briefly with cold water to cool the pasta. Allow to drain thoroughly.
• PREPARE BASIL PESTO: Place basil leaves, garlic, pine nuts, Parmesan cheese, and salt into a food processor. With the processor running, add the oil and process until smooth.
• CHIFFONADE THE BASIL LEAVES: Stack the leaves, then roll up tightly. With a SHARP knife-cut across in 1/8" slices to form "ribbons."
• Seed and chop tomatoes and red onion. Cut chicken into small chunks.
• Place pasta into a LARGE bowl and add all remaining ingredients (START WITH 1c DRESSING).
• Mix gently to combine. Add more dressing as desired.
• Refrigerate until chilled. After it sits overnight I add a little more dressing before serving to perk up the flavors.

SUSAN'S VERSION OF OLD-FASHIONED POTATO SALAD

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.

SUSAN'S SALAD

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.

SUSAN'S SALAD

Steps:

• 1. In salad bowl, chop lettuce, tomato and 1/2 of purple onion.
• 2. Pour rinsed and drained beans over lettuce, tomatoes and onions in bowl.
• 3. Sprinkle shredded cheddar cheese over salad. At this point you can cover and put salad in refrigerator until ready to serve.
• 4. When ready to serve, crush fritos in your hands and sprinkle over individual servings.
• 5. At this point let each person pour the amount of catalina dressing they would like.
• 6. This is so different and so good! Yum. Yum.

SUSAN'S DILL PICKLE POTATO SALAD

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!

SUSAN'S BEST POTATO SALAD

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.