Side Salads: Recipes

At Dusty's Virtual Diner, we like to give our 'patrons' a wide variety of "sides" to go with their meals.

Country Coleslaw


4 cups green cabbage, shredded

1/2 cup red onion, chopped

1 medium carrot, peeled and grated

1/3 cup white vinegar

2 TBLS vegetable oil

2 brown eggs, beaten

2 TBLS granulated sugar

1 tsp yellow mustard

¼ tsp salt

1/8 tsp bottled hot sauce (optional)


Place cabbage and onions in a large bowl, set aside. In a saucepan, stir together remaining ingredients. Simmer, stirring, until sauce thickens and becomes creamy. Allow sauce to cool and then pour over vegetables. Toss thoroughly to coat and refrigerate for 2 to 3 hours. Serves 4 to 6.



Nancy's Brookside Macaroni Salad

2 cups elbow macaroni, cooked, rinsed and drained
3 hard-boiled eggs, chopped
2 Tablespoons onion powder, or 2 Tablespoons finely minced onion
1 medium to large carrot, peeled and grated
1 Tablespoon fresh dill, finely chopped
2 cups Helman's Real Mayonnaise, or your favourite brand mayonnaise
2 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed

In a large bowl, blend all ingredients together. Cover and refrigerate at least one hour, to allow flavors to blend. Serves 4


Cold Macaroni & Cheese Salad


1 cup Helman’s Real Mayonnaise

1/4 cup whole or 2% milk

2 cups elbow macaroni, cooked until tender

2 cups New York state or Vermont sharp cheddar cheese, cubed

2 large ripe vine tomatoes, cored and diced

1 TBLS onion powder, or 1 sm. yellow onion, chopped

1 cup cooked ham, diced small

1/4 tsp granulated sugar (optional)



In a large bowl, blend mayonnaise with milk until thoroughly mixed together. Stir in remaining ingredients, including sugar, if desired. Toss until thoroughly coated and chill 1 hour. Serves 4 to 6


Carrot-Raisin Salad


4 cups carrots, peeled and shredded

2 cups seedless raisins

1 cup Helman’s Real Mayonnaise


In a large bowl, combine all ingredients until well blended. chill for 1 hour and serve. Serves 4.



Waldorf Salad for Two


2 large delicious apples

1 cup seedless raisins

1/4 cup Helman’s Real Mayonnaise, or your favorite brand mayonnaise


Slice apples into quarters and core. Dice apples into small chunks, and place in a bowl. Add raisins and mayonnaise and toss until thoroughly blended. Chill 1 hour. Serves 2.

NOTE: For a more elegant version, try adding bits of smoked turkey or salmon, slivered almonds, and/or dried cranberries.


Nancy's Cold Baked Beans

1 17-oz can Grandma’ Brown’s Baked Beans

1/4 cup maple syrup (can substitute brown sugar.)

1/4 cup yellow or sweet onion, chopped

1 to 2 Tablespoons butter or margarine

1 tsp yellow mustard

2 slices bacon

Pre-heat oven to 325 degrees. In a skillet, melt butter, saute onions until soft. In a bowl, combine cooked onion with all remaining ingredients--EXCEPT bacon, and mix together until well-blended. Turn into a small casserole dish or baking pan. Lay strips of bacon on top. Bake for 30 minutes. Cover and refrigerate for at least 2 to 3 hours before serving, but overnight is best. Remove bacon before serving. Serves 2 to 4.

NOTE: When I'm extra-busy, I sometimes will substitute 1/4 Tablespoon of onion powder, emliminating the sauteed onions.