redravin40

Since you said you like potatos with every meal I thought I would start with a potato salad.

Nifty Potato Salad

10 large baking potatoes, scrubbed
12 eggs
3 bunches green onions, chopped
6 dill pickles, chopped
8 ounces cocktail shrimp
2 cups mayonnaise
salt and pepper to taste
2 tablespoons celery salt
2 tablespoons paprika


Directions

1 Place potatoes in a large pot, and cover with water.
Boil until soft. Remove from water; set aside to cool.
Peel, and then chop into bite size chunks.
2 Place eggs in a saucepan, and cover completely with
cold water. Bring water to a boil for one minute. Cover,
remove from heat, and let eggs stand in hot water for 10 to
12 minutes. Remove from hot water, and cool. Peel, and chop.
3 In a large bowl, combine potatoes, eggs, green onions,
dill pickles, and shrimp. Mix in mayonnaise, celery
salt, and paprika. Season to taste with salt an ground
black pepper. Chill for 2 hours, and serve.

Asian Cole Slaw

6 tablespoons rice wine vinegar
6 tablespoons olive oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh
ginger root
1 1/2 tablespoons roasted garlic

5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
1/2 cup chopped fresh cilantro


Directions
1) In a medium bowl, whisk together the rice vinegar, oil,
peanut butter, soy sauce, brown sugar, ginger, and garlic.
2) In a large bowl, mix the green cabbage, red cabbage,
napa cabbage, red bell peppers, carrots, green onions, and
cilantro. Toss with the peanut butter mixture just before serving.

Dressed up bag of greens

You can buy one of those bags of mixed greens at most stores.

Ingredients


1/4 cup white grape juice concentrate
3 tablespoons cider vinegar
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon onion powder
1 bag mixed salad greens
8 large fresh strawberries, quartered
1 kiwifruit, peeled and sliced
2 tablespoons sliced green onion
2 tablespoons chopped macadamia nuts, toasted


Directions
1 In a jar with a tight-fitting lid, combine the first five ingredients; shake well. Refrigerate until serving. Set aside 2 tablespoons of dressing. Place the greens in a salad bowl and drizzle with remaining dressing. Top with strawberries, kiwi and onion; drizzle with reserved dressing. Sprinkle with nuts.

Mephisto2

I like the "dressed up bag of greens", but I'll probably pass on the macadamia nuts. The Aussies go mad for the bloody things...

Can't eat shrimp, so I'll leave the fancy potato salad. My mother's recipe has a place in my heart for that dish though.

Thanks!

Mr Mephisto

lalakill

You could just make the potato salad without shrimp or replace it with something else instead.

Average-Joe

Creamy dill cucumber

1-cup sour cream
½-cup mayo
1-tablespoon garlic powder
½-cup chopped fresh dill
S & P TT
2 cucumber’s peeled & sliced thin, or whatever floats tour boat.

Mix everything in bowl except cucumber
Should have a smooth consistency with a mild garlic flavor
Add cucumber
Will keep two ta three days.

lalakill

SPINACH SALAD WITH APPLES, AVOCADO, AND BACON


Add grilled chicken to this salad to make a main course.

1 cup vegetable oil
1/4 cup powdered sugar
1/4 cup apple cider vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons dry mustard
1 1/2 teaspoons paprika
1/2 teaspoon ground ginger

1/2 pound bacon slices, chopped
2 6-ounce bags baby spinach leaves
2 medium-size red apples (such as Red Delicious or Gala), halved, cored, thinly sliced
1 cup very thinly sliced red onion
1 ripe avocado, halved, pitted, peeled, cubed

Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend. Season to taste with salt and pepper.

Sauté chopped bacon slices in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer chopped bacon to paper towel and drain. Combine baby spinach leaves, apple slices, red onion, avocado and bacon in large bowl. Toss salad with enough dressing to coat. Divide salad among plates and serve

Yum!