Best 5 Mamas Orange Salad Dee Dees Recipes
Welcome to the ultimate guide to creating a delightful and refreshing salad that will tantalize your taste buds and leave you craving more. "Mama's Orange Salad Dee Dee's" is not just a salad; it is an experience. This unique dish combines the vibrant flavors of sweet oranges, crunchy almonds, and tangy feta cheese to create a perfect balance of flavors and textures. As you embark on this culinary journey, we will provide you with step-by-step instructions, helpful tips, and variations to make this salad your own. Get ready to impress your family and friends with this delightful and easy-to-make salad that will surely become a staple in your recipe collection.
Check out the recipes below so you can choose the best recipe for yourself!
MARMALADE MEAT BALLS
Steps:
- Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours.
ASIAN NOODLE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
- Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
- For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
- Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
- Transfer to a large platter and serve.
MAMA'S POTATO SALAD
This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! -Sandra Anderson, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large kettle, cook potatoes in boiling salted water until tender. Drain and cool. Peel potatoes; cut into chunks. Separate egg yolks from whites. Set yolks aside. Chop whites and add to potatoes with onion., In a small bowl, mash yolks. Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving.
Nutrition Facts : Calories 231 calories, Fat 11g fat (2g saturated fat), Cholesterol 113mg cholesterol, Sodium 323mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.
MAMA'S POTATO SALAD
This is a recipe my boyfriend's mother always made for him growing up. I made it, at his request, for his birthday, and it was a huge hit at the party!
Provided by JULIEP
Categories Dairy-Free Potato Salad
Time 1h
Yield 20
Number Of Ingredients 9
Steps:
- Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until tender. Drain, and place in a serving bowl.
- Stir the onion, salt and pepper into the potatoes while they are still hot. This allows the potatoes to absorb the flavor. Allow to cool for about 20 minutes.
- Add the mayonnaise, mustard and horseradish to the salad, and mix well. Gently stir in the eggs and dill pickles. Finish off with a generous grinding of black pepper on top. Chill for about 30 minutes before serving.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 23 g, Cholesterol 82.8 mg, Fat 19.8 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 370.1 mg, Sugar 1.9 g
DEE'S FABULOUS FRUIT SALAD
My Sister got this recipe in high school home ec class in the 60's. I have adapted it to make enough for our family. The original recipe was called 5 cup salad. Mine turns into a 10 cup salad. I find you still only need one block of creamed cheese, even when you double or triple all the other ingredients. It is served every Thanksgiving at our house and is loved by all of us. It's best if made 6-8 hrs ahead so it can chill thoroughly and the flavors can marry. This is a borrowed pic but it looks just the same.
Provided by Dee Stillwell @LILLYDEE
Categories Fruit Salads
Number Of Ingredients 5
Steps:
- 1/2 hour before you start making the salad, open and drain the pineapple and oranges in a strainer separately. Let drain for 30 minutes to get all excess juice out. (I use the juice in the punch we make every holiday)
- In a large bowl thoroughly cream the creamed cheese. Add pineapple, coconut, and marshmallows. Stir together then gently stir in oranges so they don't break up (like they did in my pic). Cover with plastic wrap and refrigerate until serving time. Enjoy!
Tips:
- For the best flavor, use fresh, ripe oranges. Avoid oranges that are bruised or have blemishes.
- To easily remove the zest from an orange, use a Microplane grater or a citrus zester.
- If you don't have any oranges on hand, you can substitute 1/2 cup of orange juice concentrate plus 1/4 cup of water.
- To make a non-alcoholic version of this salad, simply omit the orange liqueur.
- This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 2 hours.
Conclusion:
Mama's Orange Salad is a refreshing and delicious salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its bright citrus flavor, this salad is sure to be a hit with your family and friends. So next time you are looking for a light and flavorful salad, give Mama's Orange Salad a try. You won't be disappointed!
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