This salad provides a healthy twist on traditional BLT sandwiches and tastes wonderful served during the summer months when tomatoes taste their best.
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Question by Kathy: Does anyone have any mayo recipe, you know add some things in mayo for a simple tasty salad??
Because you know i did try mixing stuff with mayo just to give my simple salad w/ tomatoes are more flavor. Does anyone do that, like sugar, condensed milk, etc. anything is fine.
Best answer:
Answer by hawkeye_archer
Try making an aioli – mayonnaise infused with fresh minced garlic
Add your own answer in the comments!
my 2 favorites are Dijon or avocado…..
Bacon Cheddar Egg salad
Add cheese and it gives extra flavor and texture. Bacon adds more and gives more filling salad
INGREDIENTS
5-6 eggs
1/2 cup mayonnaise
4 slices bacon
1/2 cup finely shredded Cheddar cheese
1 tablespoon mustard
Basil Mayonnaise:
10 whole fresh basil leaves
3/4 cups real mayonnaise
1 teaspoon Dijon mustard
Blanch basil leaves in saucepan of boiling water for 30 seconds and drain.
Transfer leaves to medium bowl filled with ice water to cool. Drain and pat the leaves dry.
Finely chop basil. Mix mayonnaise, mustard, lemon juice and cayenne in medium bowl. Mix basil into remaining mayonnaise.
OR
TANGERINE MAYONNAISE
34 c. mayonnaise, preferably homemade
2 tbsp. tangerine juice
1/2 tsp. Dijon mustard
1 shallot, minced
1 tbsp. grated tangerine zest
2. In a small mixing bowl, blend the mayonnaise, tangerine juice, and mustard until well mixed. Stir in the shallot and tangerine zest. Cover and chill.
OR
LEMON MAYONNAISE
2 tbsp. mayonnaise
1/2 tsp. grated lemon rind
1/2 tsp. onion powder
1/4 tsp. dry tarragon
1/4 tsp. dry dill weed
1 tsp. lemon juice
Combine all ingeredients!!
OR
CUCUMBER MINT MAYONNAISE
1 cucumber, peeled and chunked
1 c. mayonnaise
1 tbsp. fresh mint, chopped
Put cucumber in food processor and process. Add mayonnaise and mint and run through processor – 30 seconds. Place in container and chill.
OR
CURRIED MAYONNAISE DRESSING
2 tbsp. olive oil
1 tbsp. fresh lemon juice
1-2 tbsp. mayonnaise
1 tsp. honey
1/2 tsp. curry powder
1/2 tsp. dried basil
1 tsp. minced scallions
1/4 tsp. salt
Black pepper, to taste
In a small bowl, combine oil, lemon juice, mayonnaise and honey. Whisk until creamy. Add curry powder, basil, scallions and salt and whisk again. Serve over desired salad.
Or you could always just mix seeded mustard in mayo yum!!
JM
Dijon mustard is good, use one part mustard to two parts mayo, and basil is wonderful with tomatoes. Use two tablespoons dried tomatoes to one cup of mayonaise, or four tablespoons of fresh. You could try a pinch of garlic powder and green onions (scallions) chopped fine. Or skip the mayonaise altogether and use two parts olive oil. one part red wine vinegar and add about one tablespoon dried basil, dried oregano and garlic powder to taste.
I add a little bit of ranch salad dressing to my salads like potatoe salad , macroni salad and so forth it gives it a little bit of a kick and never none left over
One cup Best Food Mayo with Ketchup added for color. Grade in one hard boil egg, pickle relish and white pepper to taste. Mix well and chill before serving.
LIME COTTAGE CHEESE SALAD
1 c. Cottage cheese
1 (3 oz.) pkg. lime Jello
1 1/2 c. hot water
1/2 c. mayonnaise
1/2 c. whipping cream
3/4 c. chopped nuts
3/4 c. crushed pineapple
2 tbsp. sugar
Dissolve Jello and sugar in hot water. Let set in refrigerator until quivery stage. Whip cream, mayonnaise, add Jello and whip together. Add nuts, pineapple, and cottage cheese. Return to refrigerator and allow to become firmly set. Serve on lettuce leaf topped with whipped cream and maraschino cherry.
I have used dill pickle juice and Nature’s Seasons spice blend.
Chicken Salad with Sesame Mayonnaise
2 c Chicken stock
2/3 c Fruity white wine
4 ts Sesame oil; divided
1 1/2 lb Skinned and boned chicken
-breasts
6 tb Prepared mayonnaise
1 ts Mustard
2 ts Lemon juice
Salt & pepper
2 tb Sesame seeds; toasted
Instructions:
In a saucepan combine chicken stock and wine and bring to a boil. Reduce
heat to simmering, add 2 teaspoons of sesame oil and blend well. Taste for
seasoning; it should be quite salty. Add chicken breasts and simmer 5
minutes. Remove pan from heat and let chicken continue to cook in the hot
stock, checking frequently. When chicken is firmed up and insides are just
past pink, remove from stock and cut into broad thin slices. Let cool
completely.
In a mixing bowl combine mayonnaise, mustard, lemon juice and remaining 2
teaspoons sesame oil; season to taste with salt and pepper. Add sliced
chicken and toss to coat. Refrigerate, covered, until ready to serve.
Sprinkle chicken with toasted sesame seeds and serve on a pretty platter.
Chicken cooking liquid can be used to thin out mayo.