Best 5 Bonnies Winter Salad Relish Recipes
During this season, your garden or local grocery store is full of an array of nutritious healthy foods. Take advantage of the crisp, fall air and the delicious vegetables that are available in abundance at this time. A great way to make use of your fresh vegetables is to create a delicious winter salad relish. With the right recipe and ingredients, you can create a relish that is both flavorful and visually appealing. So if you are looking for a way to enjoy the flavors of the season, then you should consider making your own winter salad relish today.
Here are our top 5 tried and tested recipes!
BONNIE'S WINTER SALAD RELISH
This is a nice healthy dish for when you want to add a little special something to your meals. You can also serve it as a salad or as a side. It goes with all meats, chicken and fish, and this is a great way to get more vegetables and fruit in our diet. Enjoy! Photos are my own. Recipe adapted from an old cookbook.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Fruit Sides
Number Of Ingredients 7
Steps:
- This recipe makes 8 to 10 cups of Winter Salad Relish. I store mine in a 3 quart Rubbermaid container in the refrigerator and turn it upside down so the liquid is evenly distributed. You can probably swap Splenda for the sugar in this recipe. I like it in wraps for lunch, too.
- Assemble all ingredients before you begin. Wash all the vegetables and wash and core the apples. Don't peel them. Cut them into quarters and use a food chopper that has a blade for a small dice, like the Vidalia Chop Wizard, or you can hand chop the vegetables.
- Combine all the ingredients in a large container. I use a 3 quart Rubbermaid container with a tight lid.
- Mix the vinegar, sugar and mustard dressing in a small measuring cup.
- Pour the dressing over the salad relish. Combine the dressing with the vegetables and apples.
- Here is how it should look. Enjoy!
BONNIE'S NO EGG POTATO SALAD
Potato salad -- A delicious old fashioned recipe, made creamy and tasty with red potatoes. This is an egg-free version. You could certainly add eggs if you wanted them. Enjoy!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Potatoes
Number Of Ingredients 7
Steps:
- Mix the mayonaise, mustard, and celery seed in a large serving bowl.
- Add cubed potatoes, relish and chopped celery and mix lightly. Season with salt and pepper. Refrigerate.
- Cooks tip: You can eat this potato salad right away, but it is better to let it sit for the flavors to blend. I make the potatoes the day before and chill them. You can use other potatoes, but red potatoes absorb dressing readily.
WINTER SALAD
Steps:
- Boil onion slices in milk and water until tender. Drain and chill onions.
- Chop eggs and mix with mustard, salt, pepper and sugar. Stir in oil, blending well. Stir in vinegar.
- Toss the onions with celery and beets; spoon dressing over and mix gently. Let stand for several hours in the refrigerator.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 715 milligrams, Sugar 10 grams, TransFat 0 grams
BONNIE'S BROCCOLI SALAD
Yes, another recipe for wholesome broccoli salad. It has a different taste, which is delicious. Here's hoping you like it, as well. I have included the cooling time as passive cooking time.
Provided by Manami
Categories Vegetable
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the broccoli, raisins, crisp bacon, peanuts & red onion.
- In a separate bowl combine mayonnaise, sour cream, sugar or splenda & Dijon style mustard.
- Stir into the broccoli mixture.
- Refrigerate for at least 2 hours before serving.
- Garnish with parsley.
- Always serve chilled.
Nutrition Facts : Calories 561.2, Fat 35.6, SaturatedFat 8.9, Cholesterol 33.5, Sodium 785.8, Carbohydrate 51.4, Fiber 7.6, Sugar 25.8, Protein 17.7
CLASSIC POTATO SALAD
The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 35m
Yield 8 servings (2 1/2 quarts)
Number Of Ingredients 9
Steps:
- Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
Tips:
- Choose fresh, ripe vegetables. The fresher the vegetables, the better the relish will taste. Look for vegetables that are free of blemishes and bruises.
- Cut the vegetables into small pieces. This will help them to cook evenly and absorb the flavors of the other ingredients.
- Use a variety of vegetables. The more variety of vegetables you use, the more flavorful the relish will be. Some good options include carrots, celery, onions, peppers, and cabbage.
- Add some sweetness. Sugar or honey can be used to add sweetness to the relish. You can also use fruit, such as apples or pineapple.
- Add some acidity. Vinegar or lemon juice can be used to add acidity to the relish. This will help to balance out the sweetness of the other ingredients.
- Add some spices. Spices, such as salt, pepper, and garlic powder, can be used to add flavor to the relish. You can also use herbs, such as dill or parsley.
- Cook the relish until it reaches the desired consistency. The relish can be cooked for a short time to create a crunchy relish, or it can be cooked for a longer time to create a softer relish.
- Let the relish cool before serving. This will allow the flavors to meld together.
Conclusion:
Winter Salad Relish is a delicious and versatile dish that can be enjoyed in a variety of ways. It can be served as a side dish, a condiment, or even as a main course. It is also a great way to use up leftover vegetables. With its sweet and tangy flavor, Winter Salad Relish is sure to be a hit with everyone who tries it.
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