Salads






What's on the menu?

Rich and Charlie's Pasta House Salad


I love this salad and it always reminds me of Mom. She and I would have lunch at Rich and Charlie’s often because it was close to home (Dad thought that the only time you should spend your money in a restaurant was to buy a steak.) and we could split this enormous salad. With a plate of toasted ravioli and marinara sauce to share, a half salad with garlic bread was always enough. When I make this salad, I soak the onions in the dressing with the artichoke and palm hearts (I often leave out the pimientos.) and salt and pepper until the onions become wilted. Definitely use the artichoke marinade. Just before serving, add the lettuces and cheese. Serve with any pasta dish.

  • 1 head romaine lettuce, torn into bite-sized pieces

  • 1 head iceberg lettuce, torn into bite-sized pieces

  • 1 (10 oz.) jar marinated artichoke hearts, with marinade oil, chopped

  • 1 (10 oz.) can hearts of palm, drained and chopped

  • 1 (4 oz.) jar of pimientos, diced and drained

  • 1 large red onion, very thinly sliced

  • ½ cup Parmesan cheese

  • salt and pepper

Dressing

  • ½ cup olive oil

  • 1/3 cup red wine vinegar (or substitute a very good Italian dressing)

Mix all salad ingredients together.

Mix dressing together.

Toss and serve.

The Old Version of Houston's Couscous Salad

Stove Top

In the early 90’s, Houston’s Restaurant served a delicious couscous salad as a side dish to their baked chicken. It was fluffy, sweet and had crunchy peanuts and golden raisins in it. It was my first introduction to couscous and I became a fan. Recently, I took my son to Houston’s for his birthday and raved about the couscous, which he loves. Lo and behold, they had changed the recipe. Now it is an oily, chunky vegetable salad with a few grains of couscous. The new version which we didn’t like has coarsely chopped mint, sliced radishes, tomato chunks, almonds or chopped macadamias, and a olive oil/honey/lemon juice vinaigrette. It looked like a salad with couscous instead of the old version, which was a fluffy pile of couscous wonderfulness. We were so disappointed. Some research on the Internet gave up the old recipe. It entails a lot of chopping, but it is well worth the trouble. Perhaps that is why Houston’s changed the recipe.

  • 1 box plain couscous

  • parsley, chopped very fine

  • radishes, chopped very fine

  • carrots, chopped very fine

  • peanuts, coarsely chopped or pine nuts

  • green onions, chopped very fine

  • golden raisins or currants

Dressing

  • ½ cup or small container plain yogurt (The original has yogurt, new version does not)

  • 2 Tablespoons olive oil

  • 1 clove garlic-minced (or garlic powder)

  • 1 Tablespoon honey

  • 2 Tablespoons lemon juice

  • salt and pepper to taste

Make the couscous according to package directions. (I’ve been told you can cook it in orange juice for a better flavor but you may want to experiment later.) A half box (1½ cups uncooked) makes about 4 cups cooked. Add the next 6 ingredients and fluff couscous. Mix in the dressing. Serve.


Dressing note:

This makes a sweet/tart dressing. You may want to adjust to your own taste because the couscous is already sweet. Mix all together and serve at room temperature. Or refrigerate. It is better the next day.

You can sub sugar for the honey and red wine vinegar for the lemon juice. I prefer more dressing than this, so you could double it. This is a very forgiving recipe.

Barb's Favorite Salad

Stove Top

This is my favorite salad and it never comes out quite the same. Sometimes I may use a lot of baby spinach, sometimes romaine and spring greens. I almost always have oranges in it, but I like to add other fruit as well. I have used candied nuts, toasted pecans, and salted sunflower seeds. But one thing stays the same: the dressing. It is a delicious sweet and sour dressing that can be used on any salad. I like to use a little of the beef ramen packet for extra flavoring, but I know some people are allergic to MSG. I only use Splenda in the dressing when it is just for me, but most people prefer sugar. I also double the amounts of the dressing because it keeps well and some folks like a little more. I always dress the salad just before serving.

  • 1 (3 oz.) package ramen noodles (beef preferred), broken into bite sized pieces

  • 1-2 Tablespoons of olive oil or butter

  • ½ cup toasted chopped and whole pecans or favorite nut (I add extra pecans.)

  • 1 (10 oz.) package of mixed greens (I also add butter head and romaine lettuce.)

  • 1 ( 15 oz.) can Mandarin oranges, drained

  • sliced strawberries, blueberries, raspberries, blackberries (optional) as desired

Dressing: mix this in a jar with a lid

  • ¼ cup vegetable or olive oil

  • ¼ cup sugar or sugar substitute

  • ¼ cup red wine vinegar

  • seasoning packet from noodles (optional: there is MSG in ramen flavoring packet)

  • Mix together in jar. Shake very well before using. Keep refrigerated until using.

I usually saute the noodles and nuts together in the oil or butter. Set aside when nicely toasted light golden. Do not burn the noodles! I often take this salad to potlucks and I put the toasted noodles and nuts in a Ziploc bag. Same with the fruit. When ready to serve, I put the greens that I have pre-cleaned into a bowl, add the various fruit, and then right before serving, I add the toasted ramen and nuts. Shake the jar of dressing very well and add to salad. Toss salad. Serve. Have more guests? Add more of everything! Everyone loves this salad and wants the recipe.

Note: the Ramen can be totally eliminated from this salad. Crunch can be added with sliced almonds or taco salad slices

Creamy Cucumber Salad


This easy recipe was one of mom's favorite recipes. It's simple and gets better the next day. This is just another easy, delicious way to serve fresh cucumbers. Dad made us a garden when I lived with him and Mom in St. Louis, 1974-77. He bought railroad ties and made a bed one tie deep and about 8 ties long in the back yard. He bought a dump truck load of topsoil and he and I wheel-barreled it around the house to the back and filled it in. We also used some leftover 1”x12”s to make some separate beds on the lower level of the yard. We planted strawberries in one bed and asparagus in the other. In the big bed of ties we planted okra, zucchini, broccoli, eggplant, Brussel sprouts, cabbage, cucumbers, tomatoes and nasturtiums between some of the rows. The garden provided a lot of food and we had a great time sitting in the backyard, weeding, and tending to the beds.

  • 4 large peeled and thinly sliced cucumbers

  • ¼ cup sugar

  • 4 teaspoons of vinegar

  • 1 cup mayonnaise (or 1 cup sour cream)

  • ½ teaspoon dill weed

  • ½ teaspoon salt •

  • black pepper to taste ( or cayenne)

  • ½ medium onion, thinly sliced (or bunch of green onions, sliced thin)

Slice and peel all cucumbers, and thinly slice up onions, (ring style). Put into large bowl and chill. In a large bowl, stir together the mayonnaise, sugar, vinegar, dill, salt and pepper. Chill as well. When both the cucumbers and the mayo mixture are chilled, mix together, tossing to coat. Put back in fridge and keep for several hours or overnight, allowing all to blend. You might serve with a dash of pepper to taste. This salad is great with sandwiches or alone.

Frozen Cucumbers


This was one of my mother’s favorite recipes. She loved anything pickled and this was a great way to use the cucumbers from our garden. It helps if you have a mandolin slicer so that you can slice the cucumbers and onions paper-thin. I like the peels left on, but if you get your cucumbers from the supermarket, you may want to peel them or wash them very well.

  • 8 cups of thinly sliced unpeeled cucumbers

  • 1½ Tablespoon salt

  • 1 medium sweet onion, thinly sliced

  • ½ cup vinegar

  • 1½ cup of sugar (less, if desired)

Mix the salt with the cucumbers and onions. Cover and refrigerate for 2 hours. Drain off the juice, getting out as much as possible, but do not rinse. Mix the sugar and vinegar and stir until the sugar dissolves. Add to the cucumbers. Place in small plastic containers and freeze. Cucumbers can be thawed and eaten anytime. You may want to experiment with the sugar to vinegar ratio until you get the combination you prefer.

Barb’s Favorite Wilted Lettuce Salad

Stove Top

I had a garden in Rolla, Missouri when I was pregnant with Samantha and I craved this salad almost every day. Luckily, I could go out back and pick butter head and leaf lettuces, baby radishes and carrots, and green onions. I would boil a dozen eggs and fry a package of bacon (save the grease in the fridge in a jar) and throw it all (not all of the eggs and bacon) into a big bowl and cover it with the hot, sweet-tart dressing. I would eat a huge bowl. I guess Sammie was needin’ some greens.

  • a variety of spring green lettuces, your choice, washed, drained, and dry

  • ¼ pound of sliced bacon, cooked crisp and crumbled, reserve the grease

  • baby radishes, carrots, green onions, sweet Vidalia or red onion, sliced thin, optional

  • 2 hard cooked eggs, sliced

  • 3 Tablespoons cider vinegar (I prefer red vinegar)

  • 2 Tablespoons water

  • ½ -1 Tablespoon sugar

  • 1/8 teaspoon salt

  • dash pepper

Tear lettuce into bite-sized pieces into large salad bowl. Add optional veggies if desired. In medium skillet, cook bacon (bacon may be cubed, cooked until crisp, and left in grease to be mixed with vinegar and sugar) until crisp and crumble. Add to lettuce along with eggs. Add vinegar, water, sugar, salt and pepper to the skillet, stir, and pour the bacon mixture immediately over the salad. Be sure the bacon fat is hot so the vinegar will boil immediately. Toss well.

Grape Salad


This is a favorite shower/party fruit salad that everyone loves.

  • 2 cups green seedless grapes, washed & stemmed

  • 2 cups red seedless grapes, washed & stemmed

  • 1 cup (8 oz.) sour cream

  • 1 package (8 oz.) cream cheese, softened

  • ½ cup granulated sugar

  • 2 teaspoons vanilla extract

  • 1 tub (8 oz.) Cool Whip Topping

Pecan Crunch Topping:

  • 1 cup dark brown sugar, packed

  • 1 cup chopped pecans

In a large sized bowl, mix sour cream, cream cheese, sugar, and vanilla extract until smooth and creamy. Fold in Cool Whip. Stir grapes into mixture, and pour into large serving bowl.

For topping: In a small bowl, combine brown sugar, chopped pecans. Sprinkle topping over top of grapes. Cover and place in refrigerator for at least 4 hours before serving.

Honey Mustard Brussels Sprout Salad

  • 12 oz Brussels sprouts

  • 1/2 cup dried cranberries (chopped)

  • 1/3 cup pecans (chopped)

Honey Mustard Vinaigrette:

  • 2 tbsp red wine vinegar

  • 2 tbsp Dijon mustard

  • ¼ tsp sea salt

  • 1/8 tsp black pepper

  • 1/2 tsp garlic powder

  • ¼ tsp onion powder

  • 1 tbsp honey

  • 1/3 cup olive oil (5-6 tbsp)


Brussels Sprout Preparation: Cut off the ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.

Honey Mustard Vinaigrette: In a small bowl, first combine the vinegar and Dijon mustard, season with salt and pepper and add garlic and onion powders. Whisk everything together.

Next whisk in honey. Now slowly drizzle in the olive oil while whisking the ingredients together. Continue whisking until well incorporated, about 1 minute. The mixture should look thick and creamy, with oil completely mixed in.

Add chopped cranberries and chopped pecans to the bowl with shredded Brussels sprouts. Drizzle in the Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.

French Lentil & Vegetable Salad

  • (1) cup French lentils (or Beluga lentils), soaked in cold water for 4-6 hours

  • (1) orange yam, peeled and cubed

  • (1) large red onion, peeled and chopped

  • (1-2) tbsp olive oil, for roasting

  • (1/2) tsp salt, for roasting

  • (8) large raw Brussels sprouts, washed and shredded

  • 5-6 fresh basil leaves, ribboned

  • (1/4) + cups Balsamic Soy Vinaigrette

Stove Top

Start by soaking the lentils, giving either overnight or the good part of the day to soak them (4-6 hours is usually adequate). To cook, put up a vegetable steamer full of enough water to steam for 20-25 minutes to boil. Rinse the soaked lentils in plenty of cold water and put them up to steam with the lid on (turn the water to a rolling boil once the water reaches a full boil). When the lentils are tender, but still firm, remove them from the steam heat, this should take about 20-25 minutes. Set aside in a bowl to cool a few minutes.

While the lentils are cooking, heat the oven to 425 degrees and oil a flat baking tray. Toss the chopped yam & red onion in the oil and salt and lay flat on the baking tray. Bake at 425 degrees until golden, about 30 minutes all in, being sure to flip at the 15-minute mark to ensure evenness.

Once the cooking gets underway, shred your Brussels sprouts and prepare the dressing. While the lentils are still warm, toss them in a little of the dressing – this will mean the lentils get well coated in flavour before they cool – making them (IMO) extra delicious. Once the veggies are done, remove from the oven and allow to cool. When all of the ingredients are at a comfy (read: room temp) temperature, toss everything together, adjusting the amount of dressing you use to taste.

Serve in a bowl or on a simple platter and for larger groups, I recommend doubling the recipe. The dressing recipe in the last post will make an ample amount of the dressing, which can also be used in any number of fantastic ways. Cut and toss the basil leaves on the top just before serving, as this will keep them green & fresh to the eyes.

Fully Loaded Black Bean Salad

  • 1 cup corn kernels fresh or frozen

  • 30 ounces black beans 2 cans 15 ounce each, organic, drained and rinsed

  • 1 green bell pepper small, seeded and diced

  • 1 cup tomatoes roma, diced

  • 1/2 cup onion red, finely chopped and you could also used slices green onions if you have picky eaters

For the dressing:

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons seasoned rice vinegar

  • 1 tablespoon lemon juice

  • 1 teaspoon oregano dried

  • 1 teaspoon sea salt

  • 1/2 teaspoon ground black pepper


Cut the kernels from the cob or defrost the frozen corn.

In a large bowl, stir together olive oil, vinegar, lemon juice, oregano, salt and pepper.

Add corn, beans, bell pepper, tomatoes and onion.

Toss well.

Eat now or cover and chill for about 2 hours.

Cathy Fay’s Chicken Rice-a-Roni Salad (also known as Artichoke Rice Salad)

Stove Top

Cathy was a second grade teacher at Crump Elementary who was also a member of my Bunco group. This salad makes a great side dish and was always a big hit.

  • 2 boxes of Chicken Rice-a-Roni

  • 1 large jar of marinated artichoke hearts, chopped, drained, reserve the liquid

  • 10–16 pimiento stuffed green olives, sliced (about ½ cup)

  • ½–¾ cup red or green bell pepper, chopped

  • bunch of green onions, chopped

  • ½ cup mayonnaise or salad dressing

  • 1 teaspoon curry powder

  • reserved liquid from artichokes

Cook and cool flavored rice by following the directions and cool in a large bowl. Add the peppers, olives, green onions, and chopped artichoke hearts. Mix the marinade from the artichokes into the mayonnaise. Add curry powder and pour over the rice mixture and toss. Cover and chill. Makes about 12 servings. May be halved for smaller group but this is even better the next day for an easy lunch.

Southern Potato Salad

Stove Top

My favorite, basic potato salad. Keep it chilled. Great with grilled meats. This is a softer, more “mustardy” potato salad, much like Granny Fern served.

  • 5 lb bag white potatoes, peeled and cut into chunks

  • 6 hard boiled eggs, peeled and chopped

  • 1 cup Hellman’s mayonnaise (may use more or

  • less...depending on how creamy you want it)

  • ¼ cup yellow mustard

  • 2 Tablespoon dill or sweet pickle relish

  • 1 tsp salt

  • ½ teaspoon ground black pepper

  • Paprika for sprinkling on top

Peel and cube potatoes, rinse and put into large pot. Completely cover potatoes with water. Add a little salt to the pot. Boil potatoes till tender, drain and let cool. Meanwhile, in a large bowl, combine chopped eggs, mayo, mustard, pickles, salt and pepper. Mix well. Then add potatoes to the mayo mixture, adding in batches so everything mixes together evenly and well. Top potato salad with paprika before serving.

Barb’s Favorite Chicken Salad


I love, love chicken salad, particularly the salad served at the Kroger Deli called California Chicken Salad. I used to get it in St. Louis in the 70’s at Rich and Charlie’s Restaurant. I use any combination of these add-on ingredients that I may have on hand, but the pecans and red grapes are a must. I have seen recipes that use softened cream cheese instead of the sour cream and honey to sweeten it. This recipe is pretty much the basic.

  • 4 cups cooked chicken, diced bite-sized

  • 2 cups red grapes, halved (I like mine whole.)

  • ½ cup toasted, chopped pecans

  • 1-2 cups celery, diced small

  • 4-6 slices bacon, fried and broken into pieces, optional

  • 1 cup mayonnaise

  • 1 cup sour cream (or mayo, if no sour cream is available)

  • 2 Tablespoons lemon juice, optional

  • 1½ teaspoons salt (or less)

  • pepper to taste

Combine all ingredients. Refrigerate. Note: The bacon may add all the salt the dish needs.

Charlie's Famous Chicken Salad with Grapes from Rich & Charlie’s

  • 2 ½ cups diced cooked chicken

  • 1 cup finely chopped celery

  • 1 cup seedless grapes, halved

  • 1 cup chopped pecans

  • 1 small minced onion

  • ½ teaspoon salt

  • 1 teaspoon Worcestershire sauce

  • ½ cup Miracle Whip


Combine all ingredients; chill.

Great Potato Salad (More Mayo, Less Mustard)

  • 7 medium sized russet potatoes

  • ½ cup of sweet onion, minced

  • 1 large stalk of celery, chopped

  • 1 teaspoon of salt

  • 1 teaspoon pepper or to taste

  • 3 boiled eggs, chopped

  • 1 cup of real mayonnaise

  • 1 teaspoon of yellow mustard

  • 1 tablespoon of chopped sweet pickle or pickle relish

  • Paprika to garnish, if desired

Stove Top

Rinse and scrub potatoes and place whole in a large pot of salted water; bring to a boil. Boil until tender but still firm, about 15-20 minutes. Test by piercing with a sharp knife.

Remove the potatoes from the hot water and set aside until cool enough to handle, but still warm. Peel and cut into chunks (or cubes if you prefer) and place into a large serving bowl.

Add the onion, celery, salt, pepper and eggs; toss. In a separate small bowl, mix together the mayonnaise, mustard and sweet pickle, and spoon over the potatoes; toss again until all the potatoes are coated. Taste and adjust seasonings as desired. Sprinkle top lightly with paprika, if desired.

Variation: Slice and cook 3 slices of bacon until crisp. Add bacon with the drippings to the cooked and drained potatoes and proceed with the recipe.

ShoePeg Corn Salad

No Bake

I love shoepeg corn. I can eat it out of the can. This makes a popular potluck salad.

  • 1 cup sour cream

  • 1/2 cup mayonnaise

  • 2 tbsp vinegar

  • 1 tsp Ranch dressing powder

  • 1 tsp salt

  • 1 tsp pepper

  • 3 (15 oz cans) white shoepeg corn, drained well

  • 1 pint cherry tomatoes, halved

  • 2 green peppers, seeded and diced

  • 2 cucumbers, peeled and diced

In a small bowl, stir together sour cream, mayonnaise, vinegar, and spices. Set bowl aside. In a large mixing bowl, add in shoepeg corn, cherry tomatoes, green pepper, and cucumber. Add in prepared dressing. Mix well to coat vegetables with dressing. Cover and refrigerate at least 2 hours before serving.

Veggie Pasta Salad and Lemon Vinaigrette

Stove Top

This was a salad that one of the church ladies brought to Dad's wake. I remember it having bowtie pasta, yellow and red peppers, zucchini, and that wonderful lemon dressing. There is a lot of room for improvisation with this salad.

  • 1 (16 ounce) package tri-color spiral pasta, bow-tie, or penne

  • 2 (14 ounce) cans extra small artichoke hearts, drained and chopped

  • 1 red bell pepper, diced to bite size

  • 1 bunch green onion, chopped (white and green part)

  • Optional veggies blanched to soften

  • sunflower seeds, optional

  • blanched pea pods, broccoli, zucchini, optional

  • chicken or shrimp, optional

Lemon Vinaigrette #1

  • 1 cup olive oil

  • 1 cup fresh lemon juice

  • 1 lemon, zest of

  • 2 -3 minced garlic cloves, depending on size and your taste

  • salt and pepper, to taste

Boil pasta, following directions on package. While the pasta is boiling, chop your artichokes, red pepper, and green onions and other choices of veggies that have been blanched, place them in a large bowl while making the vinaigrette. In a small bowl, combine lemon juice and olive oil, whisk to completely combine the two, then add the garlic, salt and pepper and stir to combine. When the pasta is done, rinse with cold water, and combine all ingredients. Cover and refrigerate for a half hour or so before serving.

Cornbread Salad

  • 1 pan cornbread

  • 1 cup diced onions

  • 1 bell pepper, seeded and diced

  • 1 cup diced tomatoes

  • 15 oz. can whole kernel corn, drained, or bag of frozen corn, thawed

  • 1 pound bacon, cooked until crisp and crumbled

  • 2-3 cups mayonnaise (I used two) I add Ranch powder or dressing also

No Bake

Veggies should be diced to bite-sized. Bake cornbread. Cool and crumble and place in a large bowl. Add in onions, bell pepper, diced tomatoes, corn, and bacon. Stir until well combined. In a separate bowl, place mayo (can add ranch mix. I like the ranch. Stir until well blended. Skip this step if using plain mayo. Add 1 teaspoon of bacon grease for some extra flavor) in salad and stir until fully mixed. Cover and refrigerate at least two hours before serving. Garnish with sliced red tomatoes and serve cold. There are lots of ways to adjust this to suit your own taste by adding or leaving out ingredients. Shoepeg corn or pinto beans (drained) can be added as can diced pickles or black olives or grated cheddar. I prefer the more plain one but with all that lovely mayonnaise there isn't much that can mess it up.

Broccoli, Grape, and Pasta Salad

350 F

This is a take on the traditional broccoli and raisin salad that has been around for quite a few years. (It was a standard on our school’s salad bar when we were a county school. Boy, do I miss that salad bar!) The addition of the pasta was genius.

  • 1 cup chopped pecans (or cashews or sunflower seeds)

  • ½ (16 oz.) package farfalle (bow-tie) pasta

  • 1 pound fresh broccoli

  • 1 cup mayonnaise

  • 1/3 cup sugar

  • 1/3 cup diced red onion

  • 1/3 cup red wine vinegar

  • 1 teaspoon salt

  • 2 cups seedless red grapes, halved

  • 8 cooked bacon slices, crumbled

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Watch closely so they don't burn.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

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