Garlic Salad



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Homemade Garlic Salad Recipe

This Homemade Garlic Salad Recipe makes the most delicious garlic salad! It is one of our family favorites and even family members who usually don’t like salads love this garlic salad!

Homemade Garlic Salad Recipe

8 stalks celery
8 carrots
1 pint Hellmann’s or Best Foods mayonnaise (no substitutes)
1/4 tsp. garlic powder
1 tsp. garlic salt

Place celery and carrots in a blender with a little water. Chop finely, drain and dry between two paper towels. Add garlic powder, garlic salt and mayonnaise. Mix well and chill overnight. Serves 4.

This recipe is from the Dining On A Dime Cookbook. For more quick and easy recipes your family will love, check it out here!



Comments

  1. Lizzie says

    Is this correct? You are using a pint of mayo for 4 carrots and 4 stalks of celery? That means that each serving (if there are 4 in the recipe) your family members are getting 1 carrot, 1 stalk of celery and 4 oz. (a half cup) of mayo. That seems like a lot. Just checking to see if this is a correct measurement.

    • says

      Lizzie thanks for pointing it out it is suppose to be about 8 sticks of garlic and 8 carrots. We are trying to get everything moved still and it takes much time and proof reading so thank you for pointing our “boo boos’ out. It is now fixed.

    • says

      Jan not sure what recipe you are talking about but this one says 8 stalks of celery. Maybe I over looked something but I couldn’t find where you are talking about.

  2. Grizzly Bear Mom says

    When you find a recipe that looks off such as requiring too much mayonnaise, hold back on a part of the “offending” ingredient. If the resulting mixture doesn’t look right, add more of the ingredient you held off on. I frequently make cole slaw. Sometimes I use lots more mayonnaisse than others, probably depending on the juicyiness of the cabbage.

    • says

      You can also can add a tablespoonful or so of milk to many mayo based salads. That way you help with the dryness without adding as much of the “offending” ingredient. Although now they are doing studies and finding many of the things they said were “offending” ingredients aren’t as bad if bad at all as they once lead us to believe. I say add all the mayo you want but just eat in moderation.

  3. Jennie says

    Whenever I make a mayo based salad I substitute at least half of the mayo with plain, unflavored fat free yogurt. Cut’s the calories and adds a nice tang. Works really well in my chicken salad with grapes, walnuts and dill.

  4. Grizzly Bear Mom says

    I should have said ingredient in question, not offending ingredient. Remember it’s easy to make a recipe wetter. It’s a lot harder to make it dryer if you used too much liquid, mayonnaise or fat.

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