Time to set the Easter table with tried-and-true favorite salads along with some easy sides with new twists!
Bacon Ranch Deviled Eggs
6 hard-boiled eggs
1/3 cup mayonnaise
2 teaspoons ranch dressing mix
1 teaspoon dry mustard
Salt, black pepper, and white pepper to taste
3 tablespoons crisp-cooked and crumbled bacon, divided
Peel eggs and cut each in half length-wise. Remove yolk, and place in medium bowl. Place egg white halves on serving platter; set aside. With a fork, mash yolks until smooth. Add mayonnaise, ranch seasoning, dry mustard, salt, and peppers. Mix until creamy. Stir in 2 tablespoons crumbled bacon. Fill each egg white half with yolk mixture. Top with remaining tablespoon of crumbled bacon.
Yield: 1 dozen
Grape Salad
1 (8-ounce) package cream cheese, softened
1 cup sour cream
½ cup sugar
1 teaspoon vanilla
2 pounds seedless green grapes, rinsed
2 pounds seedless red grapes, rinsed
1 cup packed light brown sugar
1½ cups chopped pecans
With mixer, beat cream cheese until creamy; beat in sour cream, sugar, and vanilla until blended. With spoon, fold in grapes. Pour into a 9 x13-inch glass dish. Combine brown sugar and pecans. Sprinkle over top. Cover and chill for at least 2 hours before serving.
Yield: 12 to 16 servings
Sunday Potato Salad
5 pounds red potatoes, peeled and cut into pieces
½ cup chopped dill pickles
1 cup sour cream
1 cup mayonnaise
½ cup milk
1 (1-ounce) packet ranch dressing mix
3 tablespoons chopped fresh dill
Salt, black pepper and white pepper to taste
1 cup crisp-cooked and crumbled bacon, divided
In a large stockpot, place potato pieces with water to cover; bring to a boil, and cook for 10 minutes. Remove from heat, drain, and cool to room temperature; then place in large bowl, stir in pickles, and set aside. In another bowl, combine sour cream, mayonnaise, milk, dressing mix, dill, salt, peppers, and ¾ cup bacon. With spatula, fold dressing mixture into potatoes. Place in serving bowl, and sprinkle with remaining bacon. Refrigerate for at least 2 hours before serving.
Yield: 12 to 16 servings
Broccoli Salad
1 large bunch fresh broccoli
1/3 cup raisins
¼ cup crisp-cooked and crumbled bacon
½ cup sunflower seeds
Separate broccoli into flowerets. Combine broccoli with remaining ingredients. Toss salad with salad dressing, and refrigerate until serving.
Yield: 4 to 6 servings
Salad dressing:
½ cup mayonnaise
1 teaspoon cider vinegar
1½ teaspoons sugar
Combine ingredients.
Creamed Spinach in Pastry Shells
1 tablespoon butter
2 tablespoons chopped onions
2 tablespoons flour
1 (10.75-ounce) can cream of chicken soup
1 (8-ounce) package cream cheese, softened
¼ teaspoon nutmeg
Salt and black pepper to taste
2 (12-ounce) packages frozen chopped spinach, cooked and squeezed very dry
3 (1.9-ounce) packages mini fillo shells
1 hard-boiled egg, grated
Preheat oven to 350 degrees. In a saucepan over low heat, melt butter and sauté onions; stir in flour and cook for 3 to 4 minutes. Add soup and cream cheese, and stir until melted. Stir in nutmeg, salt and pepper. Stir in cooked spinach until combined. When well mixed, spoon mixture into pastry shells. Bake for 10 minutes. Sprinkle with grated hard-boiled egg.
Yield: 45
Five Cup Salad
1 cup mandarin oranges, drained
1 cup pineapple chunks, drained
1 cup grated coconut
1 cup miniature marshmallows
1 cup sour cream
Combine oranges, pineapple chunks, coconut, and marshmallows. Fold in sour cream and refrigerate until serving.
Yield: 8 to 10 servings