Salad

FRUIT SALAD RECIPES

476K views · 1.2K comments | Authentic Hawaiian Macaroni Salad | Authentic Hawaiian Macaroni Salad | By Paul | Here we go. This is a whole box of elbow macaroni that is boiled. It's actually it's very specific direction. This is over boiled. I'll explain but here we have some apple cider vinegar. I'm going to put in a fourth a cup Now I am not kidding you when I say I learned this in Hawaii. My brother and his wife lived part time in Hawaii. And their very good friend taught this recipe to me. This is Best Foods Real Mayo. Okay. Don't come at me but this is two cups. It's all going in there. I actually haven't made this myself but I had this when I was in Hawaii. And it was to die for and I I asked their friend to give me this recipe because I wanted to try it so much and I'm very excited to try it with you for you today. I know it's a lot of mayo you guys but this salad is amazing. I'm just going to give this a little mix here. I'll mix it some more as we go but I'm going to add in a half a cup of shredded white onion. It's finely shredded. This is his recipe, verbato this is shredded carrot, a half a cup as well. Alright. Next, we're going to put in some scallions. This is three scallions, green onions, all chopped up nicely here. This is going to give it a really nice color and flavor. Okay. Next, we're going to put in some tuna. Again, this is this is the way they do it in Hawaii. The only way according to this friend, I'm sure it would work with chicken but but this is how it's done, okay? Alright, here is My husband's egg trick. Cool. Easy way to chop up these eggs right here. Oh gosh. I hope I made enough room. I think if I do it right here it'll work. Okay going in. Then just push them in there. You can chop 'em if you prefer but this is the quickest, easiest way, less work, so fast. Here we go. Check it out. Alright, I'm going to stir this up really good. I cannot wait to have some of this. It is so good. And I I almost feel like I I stole a family recipe. But like I said my my brother and his wife their friend said that they have this with every single meal. It is an absolute necessary side dish. In every meal that they have as a family. Um they're on the big island of Hawaii. I'm telling you if you want some authentic Hawaiian macaroni salad this is the way to go. I'm going to make sure I get everything stirred there at the bottom of our beautiful bucket that we love. Alright I'm going to spin this around. Make sure I've got it nice and incorporated here. We are going to add a couple more things. So maybe I should do that before I stir forever. Uh we need some pepper. So I'm going to sprinkle in the pepper here. About a half a teaspoon worth. Ooh. Maybe I'm going to open the big side so I can gauge a little bit better. I think that's probably about a half a teaspoon. He would probably be mad at me for not measuring that part exactly. I might have just messed up the salad by not measuring the salt and pepper. What kind of salt is it? Oh goodness. I didn't show you. It's the Himalayan husband's favorite. How could I forget to show that to you? Mhm. Okay. About a teaspoon of salt. I'll have to taste that and make sure it's got the right amount. So I'm going to stir this some more. This needs to be refrigerated for about 30 minutes. Exactly 30 minutes. Our friend would say. And then we'll take it out and we're going to add a couple more things once it's all refrigerated. Alright this has been in the refrigerator for 30 minutes. I'm so excited. So the next step is believe it or not more mayo. So we've reserved about a half a cup of mayo here and you're just supposed to put in as much as you think until it has the consistency you like. This is where I'm just going to experiment and see how much more do we think we need to give it the right consistency to make it just like our friend from the big island. In my opinion this looks exactly exactly like the one that I had in Hawaii so I think it's ready I am ready to dig in and try this how does that look so delicious alright we're going to serve some up here you excited to try this honey alright well I'll put extra in this bowl so you can have some too there we go Hello. Okay. Moment of truth. We'll see. We'll see if this is just like his. Trying to get a little bit of each ingredient on my spoon for this first bite. Okay, here we go. Mm. So good. It's like being back in Hawaii. I love it. The flavors are amazing. Shredding the onion makes all the difference. It gives that flavor without any big chunks of onion. Do you want to try babe? Oh yeah but I'd like I'd like the big one please. Oh of course. Would you hand me the big one? Here you go babe. I want the I want this. Okay. Alright. See you later. Bye.

Caprese Pasta Salad

Delicious Thai Chicken Salad Recipe

German Cucumber Salad

Diedra - Not your average pasta salads—these are loaded! 💥 Be sure and use organic ingredients if possible! **COWBOY PASTA SALAD** 16 oz elbow macaroni 2 tbsp oil 1 lb ground beef ⅛ tsp pepper flakes 1 lb smoked nitrate free bacon 1 can sweet corn 1 oz black beans 2¼ cups tomatoes ½ cup green onion 2 cups freshly shredded cheddar cheese **Dressing** 1 cup mayonnaise (easy homemade is posted in the group 🔍) 2 tablespoons barbecue sauce (homemade recipes are posted in thd group) 2 tablespoons lime juice 1 ½ tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 2 teaspoons sriracha sauce ½ teaspoon kosher salt ½ teaspoon fresh cracked black pepper **DIRECTIONS** Cook the elbow macaroni according to the package directions. Drain the hot water off and rinse with cold water to stop the noodles from cooking. Be sure to drain very well. Once drained, add the pasta to an extra-large mixing bowl. Pour the 2 tablespoons of oil over the macaroni and toss. Cover with plastic wrap and chill in the refrigerator. Add the ground beef and red pepper flakes to a 3 to 4-quart saucepan over medium-high heat for 5 to 7 minutes, stirring often. Drain any excess grease. Add the mayo, barbecue sauce, lime juice, Worcestershire sauce, Dijon mustard, sriracha sauce, kosher salt, and fresh cracked black pepper to a small mixing bowl. Whisk to combine thoroughly. Set it aside. Remove the macaroni from the refrigerator. Add the cooked ground beef, crumbled bacon, corn, black beans, tomatoes, sliced green onions, and shredded cheddar. Pour the dressing over the salad and toss to coat the ingredients thoroughly. Serve immediately, or cover the salad and chill in the refrigerator until you’re ready to serve. *Serves 12* **NOTES** This cold pasta salad can be made the night before you plan to serve it. Be sure to drain the pasta very well so that you don’t have extra moisture in your pasta salad. If you are making this salad the night before, leave out the tomatoes as they can soften the noodles. **DILL PICKLE PASTA SALAD** 16 ounces rotini pasta 2 cups diced whole dill pickles 1½ cups cubed cheddar or Colby-jack cheese 1-2 tablespoons fresh dill ½ cup mayonnaise ½ cup sour cream 1 tablespoon dried dill ½ tablespoon onion powder ½ teaspoon black pepper ½ teaspoon dried parsley 2 tablespoons dill pickle juice **DIRECTIONS** In a large salad bowl, toss together cooled pasta, dill pickles, cheese, and fresh dill. In a small mixing bowl, whisk together mayonnaise, sour cream, dried dill, onion powder, black pepper, dried parsley, and pickle juice to make the dressing. Pour dressing over the tossed salad ingredients and stir until combined. Cover with plastic wrap and refrigerate for at least one hour to allow the flavors to blend. *Serves 8* **TACO PASTA SALAD** 16 ounces rotini pasta 1 pound ground beef ¼ cup taco seasoning ¾ cup water ½ cup freshly grated cheese, your choice 1 tomato ½ head iceberg lettuce 1 avocado ½ cup cilantro 2 green onions 1 cup French dressing (see below) 2 cups Nacho Cheese Flavored Chips (I use Late July) **DIRECTIONS** Cook the pasta according to package instructions. Drain and run cold water over the pasta. Set aside. Brown the ground beef over medium-high heat in a medium skillet. When no pink remains, add taco seasoning and water. Bring mixture to a simmer, stirring occasionally, until all liquid is absorbed. Remove from heat and cool. In a large salad bowl, mix together cooled pasta, cooled taco meat, grated cheese, tomato, lettuce, avocado, cilantro, and green onions. Pour the French dressing over the salad and toss to combine. Just before serving, add the crushed chips and toss once more. Serve immediately. *Serves 8* **NOTES** Taco seasoning can be whipped up easily with some basic spices (chili powder, cumin, garlic powder, onion powder, red pepper flakes, pepper, salt, oregano, and paprika) if you don’t have a package of seasoning. Rinsing your pasta under cold water will cool it down and prevent it from sticking. Use pre-shredded cheese and lettuce to save time when putting together this dish. To crush the chips quickly and mess-free, throw them in a Ziploc bag and use a rolling pin to crush them. Source: thebestblogrecipes **French Dressing** **Organic Ingredients** 1/2 cup ketchup 1/3 cup sugar 1/4 cup white vinegar 1 small onion, minced 1 garlic clove, minced 1 tablespoon paprika 1/2 to 1 teaspoon salt 1/2 cup neutral oil **Directions** In a blender or food processor, combine the first seven ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Process until thickened. Store in the refrigerator. *Makes 1-2/3 cup* Source: tasteofhome | Facebook

Woodward Celery Salad

Holiday Broccoli Salad! 🎄Loaded with Bacon, Cheddar & More