Best Sylvias Salad Recipes

SYLVIA'S BLACK-EYED PEA SALAD

Sylvia's Black-Eyed Pea Salad image

Provided by Food Network

Time 8h15m

Yield 4 to 5 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups cooked or canned black-eyed peas
3/4 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons cider vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce

Steps:

In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions.
In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the peas. Toss. Let stand refrigerated overnight for the flavors t

SYLVIA'S EASY GREEK SALAD

Sylvia's Easy Greek Salad image

This is a quick and easy salad to prepare and it's a healthy meal when served with chicken or fruit.

Provided by SKEHLER

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

¾ cup red bell pepper, chopped
¾ cup chopped green bell pepper
1 cup cucumber - peeled, seeded and chopped
1 tomato, chopped
½ cup diced red onion
4 large black olives, quartered
½ cup crumbled feta cheese
½ cup vegetable oil
2 teaspoons white wine vinegar
salt to taste

Steps:

In a large bowl, combine the red bell pepper, green bell pepper, cucumber, tomato, red onion, and olives.
Whisk together the oil and vinegar. Before serving add the oil and vinegar, feta cheese and salt. Toss together and serve.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 8.2 g, Cholesterol 16.7 mg, Fat 32.2 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 253.2 mg, Sugar 4.4 g

SYLVIA'S PICNIC MACARONI SALAD

Sylvia's Picnic Macaroni Salad image

Found in a community Cookbook, and made variations to fit our tastes. It is a hit with all the family. This is the best salad to take on picnics. Best made the day before, as the flavors blend so nicely. This recipe easily multiplies for larger groups.

Provided by CookingMonster

Categories < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cooked macaroni
1 cup chopped ham (leftover ham or canned ham)
2 tablespoons chopped green onions
2 tablespoons chopped radishes
2 tablespoons chopped celery
2 tablespoons sweet gherkins
2 hard-boiled eggs, diced
2 tablespoons chopped cheddar cheese or 2 tablespoons colby cheese
1 -1 1/2 cup mayonnaise
1 teaspoon dried dill weed or 1 teaspoon fresh dill weed

Steps:

Cook macaroni.
Drain and rinse well, and then chill.
Combine rest of ingredients and mix well with macaroni.
Season to taste.
Note: I also have found that adding either packaged dry dill or ranch dressing really adds wonderful flavor, but has to be made early, so flavors meld.
Just add the dry dressing to the mayonnaise.

Nutrition Facts : Calories 223.9, Fat 13.1, SaturatedFat 2.6, Cholesterol 71.6, Sodium 526.7, Carbohydrate 18.6, Fiber 0.7, Sugar 2.7, Protein 8.2

SYLVIA'S CUCUMBER TOMATO SALAD

Sylvia's Cucumber Tomato Salad image

This is an amazing salad and an old family recipe from my MIL. This one is special...I promise! Once you try it, you'll be hooked. I'm not too keen on mayonnaise but I LOVE this salad. In the summer, you can make it with garden vegetables. If you're like me, you'll be tempted to leave out the sugar - don't! It brings out the flavor and juices of the veggies and transforms the dressing. Note: Cooking time is chill time.

Provided by Jesika

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 large tomatoes, ripe
1 large cucumber (I use English Cucumbers, Yum)
4 -5 green onions
4 tablespoons mayonnaise
3 teaspoons apple cider vinegar
1 teaspoon sugar
1 tablespoon dill weed
1/2 teaspoon salt
1 teaspoon pepper

Steps:

Peel and cut cucumbers in very thin slices.
Cut tomatoes into cubes.
Slice green onions in 1/4 inch sized pieces.
Put vegetables in salad bowl and add remaining ingredients, toss thoroughly.
Let salad sit in refrigerator for 20 minutes before serving to allow flavors to combine. The salad will have a nice juice to it and tastes especially good with rice.