carrot salad

Copper Pennies-Carrot Salad

Copper Pennies

A very long time ago, I was served a salad called copper pennies. The name came from the rounds of carrots that were the main ingredient. I know the salad had a sweet and sour tomato-based dressing. I liked it a lot.

The original dressing was made from canned tomato soup. I didn’t have tomato soup, but I had tomato sauce. I winged it and came up with a dressing I really like. It reminds me of a sweet French dressing. There is enough dressing that I spooned some out and used it on a lettuce salad.

So here is my version of copper pennies. Fun name, tasty salad.

Marinated Carrot Salad- Copper Pennies

1½- 2 lbs. of carrots, peeled and sliced

1 sweet pepper, seeded and chopped

1 small sweet onion, chopped

1-2 green onions, chopped, optional

Dressing

1 c. tomato sauce

¾ c. apple cider vinegar

¾ c. sugar

½ c. oil

2 T. prepared mustard- I like Dijon

2 t. salt

1 t. hot pepper sauce, or to taste

pepper to taste

Steam or boil carrots until just tender. While carrots are cooking place veggies in a large bowl. In a medium bowl, combine dressing ingredients and whisk until smooth. When carrots are cooked, drain and place them in the bowl with the veggies. While carrots are still hot, pour over the dressing and stir to cover them well. Allow carrots to cool down a little before covering the bowl and placing in the fridge to chill thoroughly. Serves 10-12. Keeps for a couple of weeks.

16 Wonderful Salad Recipes

Blueberry Chef Salad

I wanted to share some of my favorite salad recipes, in keeping with my earlier post. Something for every taste.

The dressing for this salad is one of my favorites, Its a creamy French dressing that just hits all the right notes.

Blueberry Chef Salad

Dressing:

1/3 c. honey

1/4 c. white wine vinegar or cider vinegar

1 t. paprika

1 t. dry mustard

1/4 t. salt

1/2 c. olive oil

3 cups blueberries

Salad:

6 c. torn salad greens

12 oz. cooked chicken, turkey, ham etc, cut into strips

1 c. cubed cheese

1/2 c. cashews

In blender, combine first five ingredients and start running machine on high. Add oil in a slow stream until mixture becomes thickened. Pour into bowl and stir in berries and chill, several hours if you can. When ready to serve arrange greens on one large platter or on smaller salad plates. Arrange meat and cheese on platter or plates. Spoon over the dressing and cashews then serve. Serves 4-6.

Shrimp and Bacon Spinach Salad

3-4 slices bacon, cut into 1-inch pieces
2 shallots- or 1 small onion- chopped fine
2 cloves minced garlic
8 oz. fresh spinach
8 oz. raw shrimp, shelled and deveined
¼ c. sherry
¼ c. chopped parsley
½ t. grated ginger
½ t. red pepper flakes
Salt and pepper to taste
2 cups cooked pasta

Cook bacon in skillet until almost cooked. Add the shallots and cook until shallots are just turning brown. Add garlic and cook 1 minute longer. Add spinach and cook, stirring often, until spinach is wilted down. Add shrimp and continue cooking until shrimp are just barely cooked. Add sherry and seasonings and cook 2 minutes more. Toss with hot pasta and serve. Serves 2.
Note: You can add some fresh Parmesan cheese when serving, if you like.

Corn and Black Bean Salad

4 c. cooked corn

1 can black beans, rinsed and drained

1 sweet pepper, seeded and chopped

¼ c. olive oil

3 T. red wine vinegar

1 T. Balsamic vinegar

2 t. Italian seasoning- I used my Tuscan blend

Salt and pepper to taste

Hot sauce to taste, optional

Combine all ingredients in medium bowl. Stir to combine well. Chill before serving. Serves 6-8.

Mom’s Macaroni Salad

1 lb. uncooked pasta, shells are preferred
Salt and pepper
Mayonnaise, about 1 cup
Salad dressing, like Miracle Whip, about ½ cup or more mayo
3-4 ribs celery, sliced thin
4-5 green onions, trimmed and sliced thin
8-12 hard-cooked eggs, cooled and peeled

Cook pasta according to package directions, but do not overcook. Rinse with cold water and drain well. Place drained pasta in a large bowl and sprinkle with salt and pepper to taste. Add dressings and vegetables and stir until well mixed. You may want to add more dressing to suit your taste. Chop eggs and stir into salad. Adjust seasonings if needed and chill before serving. Serves 8-10.

Mom’s Mustard Potato Salad

When I was a kid I did not like the taste of mustard- except in this recipe. It adds such a wonderful flavor.

4 lbs. potatoes- I used Klondike Rose and I did not peel them

4 hard cooked eggs, peeled and chopped

1 sweet pepper, seeded and chopped, optional

1 c. mayo- maybe a little less

1/4 c. prepared mustard- I like a grainy brown mustard

salt and pepper to taste

dash of hot sauce

Bake whole potatoes until tender and allow to cool. Cube potatoes into large bowl and combine with remaining ingredients. Chill until ready to serve. Serves 8.

Succotash Salad

1 lb. lima beans, cooked and cooled

4 ears of corn, cooked, and kernels cut off the cobs

1 sweet pepper, seeded and diced

1 small sweet onion, diced

3-4 T. chopped fresh parsley

Dressing:

2/3 c. apple cider vinegar

1/3 c. oil

1/4  c. honey

1 t. cumin

dash of hot sauce

salt and pepper to taste

Combine veggies and parsley in a medium bowl. In small bowl whisk together dressing ingredients. Adjust seasonings and pour over the Lima bean mixture. Cover and chill for at least several hours before serving. Serves 6-8.

Corn and Barley Salad with Basil

½ c. pearl barley
salt
3 T. cider or white wine vinegar
1 t. Dijon mustard
fresh ground pepper
3 T. olive oil
3 T. fresh basil, cut into thin strips
3 c. cooked corn, from about six ears
1 c. diced sweet onion
1 c. diced sweet pepper, any color
¼ c. sliced green onions

Combine barley, 2 cups water and ½ t. salt in saucepan and simmer, covered until barley is tender, about 50 minutes. Drain and rinse under cold water. Combine remaining ingredients and toss with barley in large bowl. Makes 6 servings.

Curry Cauliflower Salad

1 head cauliflower, cooked
½ c. chopped green onions
¾ c. mayo – or less or more depending in the size of the head of cauliflower
1 T. curry powder- or to taste
1 t. hot sauce, or to taste
Salt and pepper to taste
1 c. peanuts

First break the cauliflower into florets. Cook the cauliflower any way you like. I steamed mine for about 5 minutes. You could roast it, or sauté it in a little oil. You want it tender, but still a little crisp. Don’t cook it to mush. I would also advise against boiling it, as it gets too wet. Once the cauliflower is cooked, let it cool down before proceeding. Combine the cauliflower with the green onions, the mayo and seasonings. It was hard to be exact because your head of cauliflower might be bigger or smaller than mine. I could have said 5 cups of cooked cauliflower- but would that really help? Then you’d have leftover cooked cauliflower. Or perhaps not enough. So add a little more mayo, if needed, and adjust the seasonings to suit your taste and the amount of cauliflower you have. Chill and toss the peanuts in closer to serving time. If you add the peanuts at the end, they stay crunchier.

Curry Powder

2 t. ground cumin

2 t. ground coriander

2 t. ground turmeric

1 t. nutmeg

1 t. salt

½ t. cinnamon

¼ t. cayenne pepper

¼ t. ground black pepper

Combine all ingredients and store in a cool, dry place.

Black-eyed Pea Salad

1 lb. dried black-eyed peas

1 large sweet onion, chopped fine

1 sweet pepper, seeded and chopped

1/4 c. olive oil

1/4 c. red wine vinegar

1/4 c. chopped fresh parsley

1/2 t. dried thyme

salt and pepper to taste

Cover beans with cold water in saucepan and bring to a boil. Boil 5 minutes. Turn off heat and allow to stand 1 hour. Drain and rinse beans. Return to saucepan and cover with cold water. Simmer beans until tender, about 1 1/2 hours. Drain. Place cooked beans in a bowl and cover with remaining ingredients. Toss to coat, cover and chill. Serve as a main dish or on the side. Also tasty served over salad greens or stuffed in a hollowed out tomato. Serves 6-8.

Broccoli and Cauliflower Salad

1 small head cauliflower, trimmed and broken into bite- sized pieces

2 broccoli crowns, cut into bite- sized pieces

1 sweet pepper, seeded and chopped

1 c. shredded cheese- I used a sharp cheddar

8- 10 slices of bacon, cooked and chopped

1/2 cup of mayo – or more according to your taste

salt and pepper to taste

Steam the cauliflower and broccoli until just tender/crisp. About 5 minutes in a microwave steamer, 6 minutes in a conventional steamer. Place in a bowl to cool down then combine with remaining ingredients and stir to combine well. Adjust seasonings, if needed. Serves 6-8.

Coleslaw Chef’s Salad

5-6 c. shredded cabbage- cole slaw mix is fine

2 c. cubed cooked meat- I used chicken but use what you like- or use a combination

2 c. fresh fruit- I used blueberries and fresh pineapple but use what you like

1 c. cubed cheese., optional

Dressing:

2/3 c. mayo

3 T. cider vinegar

1 T. sugar

1 t. fresh grated ginger

salt and fresh ground pepper to taste

Topping:

1/2 c. cashews, optional

Combine cabbage with fruits, meats and cheeses (if using)  in a mixing bowl. In smaller bowl combine the dressing and stir until smooth. Pour dressing over the cabbage mixture and toss to coat. Chill at least 30 minutes before serving. Sprinkle cashews on top just before serving. Serves 4.

Roasted Beet Salad

1 small head Bibb lettuce, washed and sliced into thin slices

2 c. spinach, torn into bite sized pieces

1/4 c. olive oil

3 T. red wine vinegar

2 t. sugar, optional

3 small roasted beets, peeled

1/2 c. crumbled feta cheese

1/4 c. hulled pumpkin seeds, toasted

1/4 c. dried cherries

coarse sea salt- I used pink salt

Place lettuce in a mixing bowl. Combine olive oil with vinegar and sugar, if using. Add salt and pepper to taste and toss over the greens. Slice beets. Divide greens on 2 salad plates. Arrange half of the beets on each salad and top with the rest of the ingredients. Sprinkle with a few grains of the sea salt and serve. Makes 2 luncheon salads.

Beet, Carrot and Red Onion Salad

1½ lbs. beets
1 lb. carrots
2 red onions
Dressing:
1½ c. apple cider vinegar
½ c. oil- I used olive oil
½ c. sugar
¼ c. lime juice
2-3 T. chopped parsley
1 T. mustard seed
1 T. salt, or to taste
2 t. dill weed
1 t. celery seed
½ t. ginger
Hot sauce to taste

You’ll have to cook the beets. You can roast them or boil or even steam them. To roast the beets- Place beets in a roasting pan and drizzle with a little oil. Cover pan and place in a 350 degree oven for about 45 minutes. Smaller beets will be cooked in less time- about 35 minutes. Really large beets could take up to an hour. I always check by poking one of the beets with a fork. If boiling, just place beets in a pot with enough water to cover them and bring to a boil. Reduce to a simmer and cook, covered, until the beets are tender, about 30-45 minutes, depending on the size of the beets. When beets are cool enough to handle, removed the skins and cut into bite sizes cubes. Place in mixing bowl. To cook the carrots, just peel, slice and steam or boil until just tender. Combine with beets in mixing bowl. Peel and slice the red onions. Place in a saucepan with the dressing ingredients and bring to a boil. Simmer, covered, for about 10 minutes, or until onions are wilted and tender. Pour onion and dressing mixture over beets and carrots and stir to combine. Chill overnight. Serves 6-8.

Wilted Kale Salad With Bacon and Eggs

2-3 slices thick sliced bacon, chopped

1 onion, sliced

4-5 cups kale, washed and torn into pieces

2 T. cider vinegar

1 T. maple syrup

dash of hot sauce

2 hard- cooked eggs, peeled and cubed

In skillet cook bacon until crispy. Remove bacon from pan and set aside. Remove some of the fat from the pan- leaving about 2 tablespoonfuls. Add onion and cook until golden. Return bacon to pan and add the kale. Cook over medium-high heat, stirring often, until kale in wilted. I don’t mind my kale on the firm side-cook it longer if you like it more tender. Drizzle in the vinegar, maple syrup and hot sauce and stir to coat evenly. Place on a serving dish and top with the eggs. Enjoy!!

Cornbread Salad

 A little different- people always seem to like this salad. A nice way to use up stale cornbread, too. ?

4 c. crumbled cornbread or corn muffins

1 c. shredded mild cheese

1 sweet red pepper seeded and diced

1 c. diced celery

½ c. diced green onion

4 hard-cooked eggs, peeled and chopped

¼ c. chopped parsley

1-1 ½ c. mayonnaise or salad dressing, sometimes I use potato salad dressing or even slaw dressing

2 c. diced fresh tomatoes

1 c. toasted pecans

paprika for sprinkling on the top, optional

Place cornbread and next 6 ingredients in a medium bowl. Stir in dressing until desired moistness is achieved. Chill and stir in tomato and nut just before serving. Sprinkle with paprika if you like. Serves 6.

Note: You can add whole kernel corn also if you like.

Sweet Potato Salad

A nice twist on potato salad.

3 large sweet potatoes

2 c. corn kernels, fresh off the cob preferred but frozen is O.K.

2 ribs celery, sliced

1 sweet onion, diced

1 c. sweet pepper, seeded and chopped

2-3 T. fresh parsley

1/3 c. oil

1 t. Dijon mustard

3 T. apple cider vinegar

1 T. lemon juice

1 clove garlic, minced

Salt and pepper to taste

½ c. cashews

In medium saucepan boil or steam potatoes until tender, about 20-25 minutes. Remove with slotted spoon and place in a large bowl of ice water. Add corn to saucepan and cook until just tender about 2-3 minutes. Drain corn and add to ice water with the potatoes. Once the vegetables have cooled down drain them and peel and cut the potatoes into bite-sized pieces. Place potatoes and corn in a mixing bowl with remaining vegetables. Combine remaining ingredients, except cashews, in a jar with a tight-fitting lid and shake well before pouring over the sweet potato mixture. Toss to blend and chill until ready to serve. Add cashews just before serving. Serves 6.

Beet, Carrot and Red Onion Salad

Beet, Carrot and Red Onion Salad

This recipe was inspired by pickled beets. I love that sweet/sour flavor combination and wanted to make it into a salad. Besides, it has been unseasonably warm. Puts me in the mood for salads.

I got some lovely beets at a local produce market. Picked up the red onions there, too. I already had carrots at home.

I chose to roast my beets, but you could also boil or steam them. Once cooked, the carrots and beets are combined with the onions in a dressing that is similar to what you would use to pickle beets, or other veggies.

Once you have dressed the veggies, just place in the fridge and let the flavors blend. The veggies almost become “pickled” in a day or so.

I shared some with my neighbor and she really loved it. I added cubes of cheddar cheese just before serving.

Beet, Carrot and Red Onion Salad

1½ lbs. beets
1 lb. carrots
2 red onions
Dressing:
1½ c. apple cider vinegar
½ c. oil- I used olive oil
½ c. sugar
¼ c. lime juice
2-3 T. chopped parsley
1 T. mustard seed
1 T. salt, or to taste
2 t. dill weed
1 t. celery seed
½ t. ginger
Hot sauce to taste

You’ll have to cook the beets. You can roast them or boil or even steam them. To roast the beets- Place beets in a roasting pan and drizzle with a little oil. Cover pan and place in a 350 degree oven for about 45 minutes. Smaller beets will be cooked in less time- about 35 minutes. Really large beets could take up to an hour. I always check by poking one of the beets with a fork. If boiling, just place beets in a pot with enough water to cover them and bring to a boil. Reduce to a simmer and cook, covered, until the beets are tender, about 30-45 minutes, depending on the size of the beets. When beets are cool enough to handle, removed the skins and cut into bite sizes cubes. Place in mixing bowl. To cook the carrots, just peel, slice and steam or boil until just tender. Combine with beets in mixing bowl. Peel and slice the red onions. Place in a saucepan with the dressing ingredients and bring to a boil. Simmer, covered, for about 10 minutes, or until onions are wilted and tender. Pour onion and dressing mixture over beets and carrots and stir to combine. Chill overnight. Serves 6-8.

 

Pickled Carrot Salad

Pickled Carrot Salad

Pickled Carrot Salad

This was one of those dishes where it came out great, but was not what I had planned in the beginning. Let me explain.

I had picked up some beautiful rainbow carrots at a local market. They come in colors ranging from yellow to purplish red. I wanted to make something special with them, highlighted their vibrant colors. I liked the idea of a kind of pickled carrot. Made up the recipe as I went along. I knew the flavors would go well with the rest of the dinner that was planned.

The carrots worked out so well. Great flavors- but there was a problem. I had used a red vinegar and by the time everything was done cooking, the color of the carrots had changed. They all looked, well, like regular carrots. No one knew the difference, except me. I felt bad that I had cooked all the color out of the rainbow carrots, but the flavor was good. I guess, in the end, that is what really matters.

 

Pickled Carrot Salad

 

2 medium onions, peeled and sliced

3-4 cloves garlic, peeled

1 c. vinegar- red wine or cider vinegar preferred

1 c. water

1 ½ lbs. carrots, peeled and sliced

1 sweet pepper, seeded and chopped

2 small tomatoes, seeded and chopped

½ c. sugar

1/4 c. chopped fresh parsley

2 t. salt, or to taste

Fresh ground pepper to taste

1 t. ground ginger

Hot sauce to taste

1 bay leaf

 

In saucepan, combine onions and garlic with the water and vinegar and bring to a boil. Prepare other veggies while onions simmer for 10 minutes. Add remaining ingredients and simmer, covered about 20 minutes.  Adjust seasonings. Let salad cool down, then store in fridge until ready to serve. Best served the next day. Remove bay leaf and garlic cloves before serving.

Rainbow Carrots

Rainbow Carrots

 

 

Beet and Carrot Salad

Beet and Carrot Salad

Beet and Carrot Salad

I enjoy the sweetness of both beets and carrots. This simple and tasty dish combines the earthy flavors of both vegetables in a simple, raw salad. It’s a great side dish and nice to make on a day when it is too hot to cook.

 Beet and Carrot Salad

1 large- or 2 medium- beets

2 large carrots

4 T. olive oil

4 T. cider vinegar

2 T. honey, or to taste

1 t. fresh dill weed or about 1/2 t. dried

dash of hot sauce

salt and pepper to taste

Peel beets and shred or grate them using a hand grater or food processor. Place in a mixing bowl and set aside. Peel and shred the carrots and add to the beets. Combine remaining ingredients and pour over the beet mixture. Stir to coat and chill until ready to serve. Makes about 3 cups.

Carrot and Cabbage Salad

Carrot and Cabbage Salad

Carrot and Cabbage Salad

I love a good salad. I also like to make dishes that can travel well when I am visiting with friends. After a conversation with a friend the other day about her having to travel for a family event and bring food along I was inspired to come up with this recipe. Similar to a cole slaw this salad has an equal share of carrots and an herb-infused dressing that gives it a great flavor.  It can be made a couple of days ahead, if needed, and is better if you make it the night before.

Carrot and Cabbage Salad

1 lb. carrots, peeled and shredded

1 lb. shredded cabbage- you can use the cole slaw mixes sold in stores

Dressing:

2/3  c. apple cider vinegar or herb flavored vinegar

1/2 c. oil

1/4 c. sugar, or to taste

1 T. salad and vegetable seasoning-recipe follows- or 1 T. dried herbs of your choice

Salt and pepper to taste

Combine veggies in a bowl. Combine dressing ingredients in a jar with a tight-fitting lid and shake well to combine. Adjust seasonings. Pour dressing over the veggies and stir to mix well. Cover and chill for several hours or overnight. Serves 10-12.

Salad and Vegetable Seasoning

½ c. dried parsley
¼ c. dried minced onion
1 T. dried thyme
1-T. celery seeds
2 t. dried oregano
1 t. dried marjoram
1-t. dill seeds

Combine all ingredients and store in a cool, dry, dark place. Makes about a cup. Use in salad dressings or on cooked veggies and in soups and stews.

Subscriber to our Mailing List

Follow us on Social Media

Support This Site

Donate Now

New Release: