Garden Salad

Another day, another salad...right? I find soooo many different kinds of salads going through my recipes. Most of them are jello based but we'll save that for another day. This one, while it's called Garden Salad, does not have any type of leafy greens in it. However, it does have...vinegar! So much vinegar! Let me say that if a "salad" recipe doesn't call for jello, it calls for vinegar :) This particular salad was a hit amongst many individuals who tried it. It made a pretty big batch, so I was able to share it with others, which makes my heart happy :) Oh! And don't let the amount of green onion sway you to cut back. I was skeptical but 2 bunches worked just fine.

Here's my interpretation of the recipe:

Garden Salad

1¼ cup sugar

¾ cup crisco oil

¾ cup vinegar

1¼ tsp black pepper

Mix & bring to a boil & cool.

1 can shoe peg corn

1 can tiny English peas

1 can french style beans

1 small jar pimentos

1 cup cut up celery

1 cup cut up pepper

2 bunches of green onions 

Mix all vegetables, pour dressing over all & refrigerate.

*I used apple cider vinegar

*Two bunches of green onions was not too much like I thought it would be

*You can easily add more veggies because the dressing is a lot

I hope you enjoy and give this recipe a second chance in your kitchen too.

Basic Blender Mayonnaise

 

    

I've never made homemade mayo before so I was excited to try this recipe. I've heard it's easy and I've heard it's better than store bought. Gotta agree with both of those. Although, I tried making it in my bullet type of blender and it didn't work at all. So I busted out the big blender and ta-da! We got mayo! It was a bit salty in my opinion, but I'll definitely make this again and cut back on the salt. I would probably try using olive or avocado oil next time too in stead of the salad oil. Try this one, we liked it!

Here's my interpretation of the recipe:

Basic Blender Mayonnaise

1egg

2 Tbs. fresh squeezed lemon juice

1 tsp dry mustard

¾ tsp salt

¼ tsp white pepper*

1 cup salad oil

Combine egg, lemon juice, dry mustard, salt and pepper in electric blender jar. Cover and blend at low speed until mixed. Increase speed to high and add salad oil.

*I couldn't find white pepper so I used black pepper

*I used vegetable oil as salad oil

*Use a regular blender to make this, not a bullet style one. You'll need to slowly add the oil while blending to let it emulsify. 

*I stored it in a mason jar in the fridge.

I hope you enjoy and give this recipe a second chance in your kitchen too.