Best 9 Susans Salad Recipes

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.

BLACK EYED SUSAN SALAD

Steps:

• Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight 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.

ROASTED AND RAW BRUSSELS SPROUTS SALAD

Steps:

• Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
• Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
• Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
• Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
• Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.

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.

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.

BLACK-EYED SUSAN

Steps:

• Place desired amount of ice in a rocks glass. Pour vodka, rum, Triple Sec and juices into glass. Stir; serve with a lime slice and cherry.