SALADS AND DRESSINGS
24-Hour Slaw
Recipe By : RUBYdakoda
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1 lg.head cabbage -- shredded/not chopped
2 lg red onions -- thinly sliced
Hot Dressing -- see below
Stir sugar into cabbage. Place half of the cabbage in a
large bowl. Cover with onion slices. Top with the
remaining cabbage. Pour boiling hot dressing over slowly. Do not stir.
Cover and refrigerate at once. Chill 24 hours. Stir well before serving.
HOT DRESSING
1 teaspoon celery seeds 1 1/2 teaspoons salt
1 teaspoon sugar 1 cup cider vinegar
1 teaspoon dry mustard 1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil. Add oil, stirring,
and return to rolling boil. Makes about two cups.
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NOTES : This is a wonderful do-ahead salad. Although the
dressing is boiling when added to the cabbage, the chilled slaw is
deliciously crisp
Adreana's Greek Pasta Salad
Recipe By : smithwe@uvmain.uvsc.edu
Serving Size : 1
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery -- chopped
1 red bell pepper -- chopped
2 1/4 ounces black olives -- sliced
4 ounces feta cheese -- drained & crumbled
3 green onions -- finely sliced
16 ounces Italian salad dressing
Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook
for 30 min. or until juices run clear. Cool and remove skins. Or, you
can cook chicken in frying pan until cooked through. Cut into bite size
pieces. Cook noodles and drain. Add all ingredients and mix well. I use
only about half the bottle of dressing and then put the rest on the table
if someone wants more. Serve warm or cold. Serves 6
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Aegean Artichoke & Penne Pasta Salad
Recipe By : dartji@gdss.grumman.com (Jim Dart !!!)
Serving Size : 1
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 fresh baby artichokes
1/4 cup lemon juice
1/2 pound penne pasta
1/2 cup tomato juice
2 tablespoons olive oil
Juice of one lemon
2 cloves garlic -- minced
3 tablespoons fresh parsley
3 tablespoons fresh basil -- or 1 tsp. dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato -- chopped
1/2 cup olives -- Kalamata
2 tablespoons capers
1/2 cup feta cheese -- optional
1. Cut stems off artichokes. Peel off tough outer leaves to reveal
yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon
juice with 2 cups water in a medium bowl. Add artichokes to lemon water
and toss to prevent discoloration. Drain. Steam artichokes until tender,
about 20 minutes. chill. 2. In a large pot, bring 2 quarts water to a
rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente,
about 10 minutes. Drain and rinse with cold water. 3. To make salad
dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley,
basil, salt and pepper in a food processor or blender and puree for 30
seconds. 4. Toss together artichokes, penne, capers, olives and feta
cheese in a large bowl salad bowl. Pour dressing over and toss well.
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Nutr. Assoc. : 46 0 4363 0 0 0 0 0 0 0 0 0 0 0 0
ANOTHER BEAN SALAD
Recipe By :
Serving Size : 10
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Sugar
1/2 teaspoon Salt
1 cup Vinegar
16 ounces Green beans, can -- drained
16 ounces Yellow beans, can -- drained
16 ounces Lima beans, can -- drained
16 ounces Garbanzo beans, can -- drained
16 ounces Red kidney beans -- drained
1 each Green pepper -- slivered
4 each Celery -- sliced
3 each Onions, medium -- sliced thin
Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over
them. Marinate for 24 hrs in refrigerator, stirring occasionally.
Cal: 313.
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Antipasto Salad
Recipe By : Faygie
Serving Size : 1
Categories : Cheese Pasta
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into -- 2 x 1/4" strips
11 oz. can corn -- drained
9 oz. package frozen spinach, thawed -- squeezed to drain
6 oz. jar marinated artichoke hearts -- drained/chopped
6 ounce can pitted ripe olives -- drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained -- if desired
Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water.
In very large bowl, combine tortellini, salami, provolone cheese, corn,
spinach, artichoke hearts and 1 cup of the olives.
In small bowl, combine salad dressing, mustard and 1/4 cup of the
Parmesan
cheese; blend well.
Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese.
Cover; refrigerate 1 - 2 hours to blend flavors.
Just before serving, garnish with pimiento
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Apple and Fennel Salad
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces Fresh Spinach
1 each Small Fennel Head -- sliced
2 each Medium Granny Smith Apples
1 each Small Red Onion -- sliced
* The Granny Smith apples should be peeled and cubed. Kuwait has been
liberated. Thoroughly wash spinach, removing fibrous stems. Dry and place
in salad bowl. Add fennel, apples and onions. Toss with Celery Seed
Dressing. Trim with fennel tops. 6 servings. By Christophe Ritoux, Cajun
House, From The Gazette, 91/02/27.
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Apple Cider Salad
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :3:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages gelatin powder -- unflavored
2 cups apple cider
1/4 teaspoon salt
2 cups apples -- diced
1/4 cup black walnuts -- chopped
1 tablespoon chopped parsley
cooking oil
lettuce leaves -- for decoration
1. Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes
(2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to
soften.
2. Heat 2 cups apple cider until very hot; add salt. Remove from heat
and immediately add softened gelatin. Stir until gelatin is completely
dissolved. Have a 1 quart mold lightly greased with cooking oil. Do not
use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place
in refrigerator.
3. Chill remaining mixture until slightly thicker than consistency of
unbeaten egg white. Just before large bowl of gelatin is desired
consistency, dice apples and chop walnuts and parsley. Add this to the
gelatin and place into the mold which already has thin bottom layer of
gelatin. Chill until set.
4. Unmold onto serving plate which has been decorated with lettuce
leaves; curly endive is a good choice.
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Apricot Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
STEP 1:
2 small or 1 large box of apricot jello
1 large jar apricot baby food (8-10 oz)
1 can crushed pineapple -- (16 oz) drained
(retain juice!)
STEP 2:
1 pkg cream cheese -- (8 oz)
1 pkg dreamwhip (1 envelope)
STEP 3:
3/4 c sugar
1 Tbsp flour (heaping)
1 egg
1 Tbsp butter
1 c pineapple juice (add water to juice
retained to make a full cup)
Step 1: Mix jello with only 3 1/2 cups of water. Add baby food and
pineapple. Chill
until FIRM in an 11x14 inch pan.
Step 2: Prepare dream whip as directed. Beat in cream cheese. Spread on
jello and
chill until FIRM.
Step 3: Combine and cook until thick. Cool. Spread on top and chill.
***pineapple in own juice works the best!
Posted in KitMail by LeFlamme@aol.com.
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Artichoke Salad
Recipe By :
Serving Size : 10
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Each Fresh artichoke hearts
1 Tablespoon Wine vinegar
2 Cups Artichoke hearts, quartered
1 Teaspoon Louisiana hot sauce
1 Each Small garlic clove
2 Teaspoons Salt
1 Teaspoon Lea & Perrins
3 Tablespoons Olive oil
1 Tablespoon Lemon juice
In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh
artichoke hearts, and mash with the garlic and salt. Add olive oil, stir,
add
lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add
Lea
& Perrins Worcestershire sauce, Mix well.
Put canned artichoke hearts in dressing and let marinate for 1 hour, then
eat
as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking
With
Inside Help."
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Nutr. Assoc. : 42 1573 42 1471 620 0 1656 0 797
Autumn Fruit Salad
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:00
Categories : Salads Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers -- toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider
Wash and core apples and pears, peeling if desired. Cut into one inch
chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine
fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour
over fruit salad and stir to coat fruits evenly. Chill.
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Autumn Jewels Gelatin Salad
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :3:00
Categories : Holiday Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cranberries
2 apples
1/2 cup sugar
6 ounces red gelatin
15 ounces crushed pineapple
1 cup celery -- diced
1/2 cup nuts -- chopped
2 cups boiling water
* Use pecans, walnuts, or a mixture of both.
Chop the cranberries, apples and celery into small pieces. Drain the
pineapple and save juice. Combine cranberries, apples and sugar; cover and
refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved. Add
enough water or fruit juice (apricot nectar, strawberry nectar etc.) to
pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in
refrigerator until slightly thickened.
Combine the cranberry-apple mixture with celery, drained pineapple
and nuts. Stir into gelatin mixture. Pour into lightly greased mold or
into individual serving molds. Chill until firm. Unmold and serve on a bed
of lettuce or garnish with sour cream or slightly sweetened whipped cream
and a very light sprinkling of cinnamon.
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Serving Ideas : Serve with your Thanksgiving meal.
Nutr. Assoc. : 0 0 0 3511 0 0 0 0
Avocado with Groundnut Dressing
Recipe By : Caribbean and African Cookery, by Rosamund Grant
Serving Size : 4
Categories : African Ghana
Vegetables Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 avocados -- ripe
1 tablespoon lemon juice
2 tablespoons peanuts -- shelled
1/2 teaspoon paprika
1/2 teaspoon cinnamon
cayenne -- to taste
salt -- to taste
fresh chives -- to garnish
Peel the avocados; cut out the stone and cut into cubes. Sprinkle with
lemon juice and set aside. Grind the peanuts roughly with a rolling pin
or in a grinder for a few seconds. Mix the peanuts and spices well.
Sprinkle over the avocados with finely chopped chives.
Refrigerate until ready to serve.
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NOTES : Posted on rec.food.recipes by Carol Miller-Tutzauer -
riacmt@ubvmsc.cc.buffalo.edu
MasterCook formatted by Garry Howard - Cambridge, MA -
garhow@hpatc1.desk.hp.com
Caribbean and African Cookery, by Rosamund Grant, Distributed in
the U.S. by Seven Hills Books, Cincinnati, OH, ISBN 0-948817-13-5
Bacon-Avocado Potato Salad
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Salads Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium boiling potatoes
2 avocados -- cubed
8 slices bacon
1/2 cup chopped onions -- chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
salt
black pepper
paprika
1/4 teaspoon mustard powder
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped
Boil potatoes in their skins. While potatoes boil, cube avocados and
toss with lime juice. Chop bacon into one inch pieces and fry until crisp
in a large skillet. Remove bacon to paper towels to drain. In bacon fat,
saute onions until golden. Remove pan from heat and stir in wine, vinegar,
mustard, and salt, pepper, and paprika to taste.
When potatoes are tender, drain, peel, and dice. While still warm,
pour dressing over potatoes and toss. Allow to cool to room temperature.
Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature
or chill one hour or longer.
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BAJA CHICKEN PASTA SALAD
Recipe By :
Serving Size : 6
Categories : Low-Cal Mexican
Vegetables Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Chicken Breast -- *
6 ounces Dried Mixed Fruit -- **
1 cup Ring Macaroni Or Orzo -- Raw
1 cup Jicama -- Cubed
2 Green Onions/Tops -- Sliced
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Sour Cream Or Plain Yogurt
1 teaspoon Red Chiles -- Ground
1/4 teaspoon Salt
* The chicken breast should be boneless, skinless and weigh about 3/4
** You should use 1 6-oz package of diced mixed fruit. There should
~-------------------------------------------------------------------------
Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast.
Cover and heat to boiling, reduce the heat and simmer until the chicken is
done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil. Boil, uncovered, stirring
occasionally, just until the ring macaroni is tender, about 6 to 8 minutes
or 10 minutes for the orzo, then drain. Rinse with cold water and drain
again. Cut the chicken into 1/2-inch pieces and mix with the fruit,
macaroni, jicama and onions. Mix the remaining ingredients and toss with
the chicken mixture. Cover and refrigerate until chilled, at least 2
hours.
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Balsamic Dressing (Lf)
Recipe By :
Serving Size : 1
Categories : Low Fat Dressings
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Water
1/4 cup Balsamic vinegar
3 teaspoons Capers
2 teaspoons Dijon mustard
1 1/2 teaspoons Dried basil
1 tablespoon Fresh parsley -- chopped (opt)
-----PER TBLSPOON-----
*cals
*mg sodium
Combine the ingredients. Adjust vinegar to taste, since it has a strong
flavor. Store in a covered container in the refrigerator. Makes about 1
cup.
Per tablespoon: 1 calorie, 0 chol, 0 dietary fiber, 0 fat, 7mg sodium
Author's Note: If you don't have balsamic vinegar, you may substitute
another kinds.
But, if this be the case, start with water and vinegar n equal
proportions.
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Barbecue Cubes
Recipe By :
Serving Size : 4
Categories : Salads Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces Lemon Jell-O -- (1 Pkg.)
3/4 cup -- Boiling Water
8 ounces Tomato Sauce -- (1 can)
1 1/2 teaspoons Vinegar
1/2 teaspoon Salt
Pepper -- Dash Of
1 tablespoon Horseradish
Dissolve Jell-O in boiling water. Mix all other ingredients, and when
Jell-O is at room temperature, add and mix well. Pour into oiled 8-inch
square pan.
Chill until firm. Cut into cubes and serve atop salad to go with your
barbecue.
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Basic Potato Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds new potatoes
1/2 pound mushrooms
3 green onions
3 stalks celery
3 tablespoons vinegar
2 hard-boiled eggs
2 tablespoons Dijon mustard
1/4 cup mayonnaise
Salt, pepper
Cover potatoes in pan with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions
and celery and combine in mixing bowl. When potatoes are tender, drain and
halve or quarter potatoes, depending on size and add to bowl. Sprinkle
with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl.
Add mustard and mayonnaise, and season to taste with salt and pepper,
mixing everything together gently.
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Bavarian Potato Salad
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Potatoes -- *
2 cups Chicken broth -- **
1/2 teaspoon Salt
1/4 cup Vegetable oil
1/3 cup Onion -- chopped
1/2 teaspoon Sugar
2 tablespoons Lemon juice
Pepper -- as desired
* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth
may be either home made or commercial.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++
++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve
remaining 1/4 t salt and the sugar in lemon juice.
Pour over potatoes. Marinate salad 1 to 2 hours before serving.
Serve at room temperature.
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Bavarian Sausage Salad
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Knockwurst -- cooked / cooled
2 each Pickles -- small
1 each Onion -- medium
3 tablespoons Vinegar
1 tablespoon Mustard -- prepared *
2 tablespoons Vegetable oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Paprika
1/4 teaspoon Sugar
1 tablespoon Capers
1 tablespoon Parsley -- chopped
* Mustard must be the strong Djon or Gulden Type.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++
++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix
together the vinegar, mustard and oil. Add salt, pepper, paprika and
sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in
the chopped knockwurst, pickles, and onions. Just before serving, garnish
with chopped parsley.
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Bean and Tuna Salad
Recipe By :
Serving Size : 12
Categories : Salads Vegetables
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Water
2 cans Cannellini beans
1/3 cup Olive oil
3 teaspoons Red wine vinegar
1 teaspoon Salt
Fresh pepper to taste
1 medium Red onion
12 ounces Tuna -- drained
Directions: Mix together oil, vivegar, salt and pepper. Pour over beans
and onion in a shallow bowl.
Cover and refrigerate at least 1 hour. Transfer bean mixture to serving
platter with slotted spoon. Break tuna into chunks and arrange on bean
mixture.
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Bean Salad
Recipe By : JTS13/AOL
Serving Size : 8
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup kidney beans -- dry
1 cup lima beans -- dry
1 cup pinto beans -- dry
1 cup garbanzo beans -- dry
1 cup green beans
1 red onion -- chopped
3 tablespoons fresh chopped parsley
freshly ground black pepper -- to taste
-VINAGRETTE-
1/3 cup virgin olive oil
3/4 cup red wine vinegar
1 teaspoon dry mustard
3 cloves garlic -- minced
2 teaspoons oregano
Soak all dry beans overnight in water to cover. Rinse and place in a larg
e pot and fill with water to cover. Cook for 1 hour,or until done, then t
urn heat off and add green beans. let sit in the hot water for 30 minutes
. Drain. Mix in the onion, parsley, pepper and vinaigrett. Refrigerate ov
ernight.
Vinaigrette: Whisk all ingredients together and pour over salad.
butter
1/2 cup brown sugar
1 egg
1/2 cup molasses
2 cups flour
1/4 cup coffee
1 dash salt
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup raisins -- dredged in flour
1 teaspoon baking soda
Cream shorteining and sugar. Beat in egg, molasses and coffee. Sift rest
of ingredients together and add. Beat well. If needed, add more flour but
not too much or cookies will be hard and dry. Two ways to bake 1) drop b
y spoonfuls on buttered cooky sheet and bake about 10 minutes at 375 F. 2
) spread in two 9x9" cake tins. Bake about 12 minutes. While hot sprinkle
with brown sugar. Cut in bars.
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NOTES : Once people served Hermits often as we do brownies today. Donna's
Mother-In-Law's recipe. She was born in 1896 so this is a very old
recip
e.
#8-
Berried Avocado Grapefruit Salad
Recipe By :
Serving Size : 1
Categories : Fruits Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bibb lettuce
Watercress
2 avocados -- seed, peel, slice
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing
Line serving platter or individual salad plates with lettuce and
watercress. Arrange avocado, grapefruit and raspberries over
and sprinkle with dressing.
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BLACK & WHITE BEAN SALAD
Recipe By :
Serving Size : 8
Categories : Diabetic Salads
Beans Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Red onions -- finely chopped
2 tablespoons Olive or Vegetable Oil
1/3 cup Red Wind Vinegar
1/4 cup Chopped Red Pepper
2 tablespoons Minced Parsley
20 milliliters Garlic -- Minced
2 tablespoons NutraSweet (r) Spoonful (tm)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup 15 oz. Great Northern Beans -- Rinsed and Drained
1 cup 15 oz, Black Beans -- Rinsed and Drained
Saute Onions in oil until crisp-tender in a medium skillet; Remove from
heat and cool until warm. Stir in vinegar, red pepper, parsley, garlic,
NutraSweet (r) Spoonfull (tm), salt and pepper.
In a serving bowl put the beans, (both types) and pour the onion mixtrue
over them. Mix well and serve.
Makes 8 servings
Nutritional Information Serving size 1/8 recipe
Diabetic food exchange 1 starch, 1 vegetable, 1/2 fat Shared: John Davis
Reformatted 4 you and yours via Nancy O'Brion and her Meal-Master
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BLACK BEAN & RICE SALAD
Recipe By :
Serving Size : 4
Categories : Salads Main Dish
Low Fat Vegetarian
Ovo-Lacto
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cooked rice -- cooled to room tempe
1 cup Cooked black beans
1 cup Chopped fresh tomato
2 ounces Cheddar cheese (optional) -- - shredded
1 tablespoon Snipped fresh parsley
1/4 cup Light Italian dressing
1 tablespoon Fresh lime juice
Lettuce leaves
Combine rice, beans, tomato, cheese (if desired), and parsley in large
bowl. Pour dressing and lime juice over rice mixture; toss. Serve on
lettuce leaves.
Each serving provides:
* 209 calories * 7.4 g. protein * 0.7 g. fat * 45.1 g. carbohydrate * 3.2
g. dietary fiber * 560 mg. sodium * 0 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is used
for calculation.
Source: "Light, Lean & Low Fat" booklet Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
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BLACK BEAN AND CORN SALAD
Recipe By :
Serving Size : 1
Categories : Salads Vegetables
Main Dish Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Dried black beans -- - (picked over and r
30 ounces -Canned black beans -- - (rinsed and draine
1/3 cup Freshly squeezed lime juice
1/2 cup Olive oil
1 Garlic clove -- minced
1 teaspoon Fine sea salt
1/8 teaspoon Cayenne pepper
2 Ears corn -- - (kernals cut off t
1 1/2 cups -(thawed) Frozen corn
1 Avocado -- - peeled, stone remo
cut into 1/2-inch pieces
1 small Red bell pepper -- seeded
and cut into 1/2" pieces
2 medium Tomatoes -- - cut into 1/2-inch
6 Green onions -- with tops
finely chopped
1 Fresh hot chile pepper -- - seeded and minced
1/2 cup Coarsely chopped cilantro -- - (optional)
If using dried beans, place the beans in a large bowl and add enough water
to cover by 2 inches. Place the bowl in a cool place and let the beans
soak for 6 to 12 hours. Drain and rinse the beans.
Put the beans into a large pot and add enough fresh water to cover the
beans by 1 inch. Bring to a simmer over medium high heat, reduce the
heat, cover, and simmer until the beans are barely tender. 1-1/2 to 2
hours (depending on the age of the beans). Thoroughly drain the beans and
let them cool.
Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.
Cover with the lid and shake until the ingredients are well mixed.
In a salad bowl, combine the cooked or canned beans, corn, avocado, bell
pepper, tomatoes, green onions, chile pepper, and cilantro. Shake the Lime
Dressing and pour it over the salad. Stir until well coated. (The salad
can be prepared a few hours ahead, but don't add the avocado until serving
time. Refrigerate, and adjust the seasonings before serving.)
Makes 4 to 5 main-course servings or 8 to 10 side-dish servings.
Source: May All Be Fed - by John Robbins (Including recipes by Jia Patton
and Friends) Typed for you by Karen Mintzias
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BLACK BEAN AND RICE SALAD
Recipe By :
Serving Size : 6
Categories : Salads Vegetarian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cooked or canned black beans -- - (rinse & drained c
2 cups Cooked rice
1 1/2 cups Fresh cilantro
1/4 cup Lime juice
3/4 cup Oil
1/2 cup Chopped onion
2 Garlic cloves -- crushed
Salt
Freshly ground black pepper
Mix the beans, rice, and cilantro together in a bowl. Place the lime
juice in a small bowl and whisk in the oil. Add the onion and garlic and
toss with the rice and beans. Add salt and pepper to taste.
* Source: Sally Thomas (Key West, FL) * Keys Cuisine by Linda
Gassenheimer * Typed for you by Karen Mintzias
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BLACK BEAN AND RICE SALAD (VEGAN)
Recipe By :
Serving Size : 4
Categories : Salads Beans
Rice Prodigy
Dec.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cooked rice -- cooled
1 cup Cooked black beans
1 cup Chopped tomatoes
1/2 cup Cheddar cheese, shredded -- op
1 tablespoon Fresh parsley -- snipped
1/4 cup Low calorie italian salad dr
1 tablespoon Fresh lime juice
Lettuce leaves
Leftover black beans and rice combine to make a great lowfat, low
cholesterol salad. Combine rice, beans, tomato, cheese (if desired), and
parsley in large bowl. Pour dressing and lime juice over rice mixture;
toss. Serve on lettuce leaves. Nutrition (per serving): 217 calories,
Total Fat 2 g (9% of calories) Source: USA Rice Council :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80·
- - - - - - - - - - - - - - - - - -
BLACK BEAN AND SALSA SALAD
Recipe By :
Serving Size : 4
Categories : Diabetic Salads
Beans Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 can (15 oz) corn -- drained
1/2 can (15 oz) Black beans -- drained
3/4 cup Celery -- chopped
1/4 cup Green onion -- chopped
1/8 cup Cilantro -- chopped
6 ounces Salsa
1/8 cup Red wine vinegar
In a large bowl, comine first five ingredients; mix well. Blend salsa and
vinegar. Pour over salad and toss well. Cover and chill.
Spoon onto lettuce leaves. This was for 8, but I have reduced to 4 people
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE
CHO: 0g; FAT: 1g; CAL: 116
Brought to you and yours by Nancy O'Brion and her Meal-Master.
- - - - - - - - - - - - - - - - - -
BLACK BEAN RELISH II
Recipe By :
Serving Size : 8
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Black beans -- cooked until
tender and drained
1/2 bn Cilantro -- chopped
1/2 cup Corn
1/3 cup Red bell peppers; seeded -- and diced the size
of the beans
2 tablespoons Olive oil
1 Lime -- juiced
2 dashes Tabasco sauce (or to taste)
Salt (to taste)
Pepper (to taste)
In a medium bowl place all of the ingredients and stir them together. Let
the relish sit for 1 hour before serving it.
- - - - - - - - - - - - - - - - - -
Black Bean Salad
Recipe By :
Serving Size : 8
Categories : Mexican Salads
Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 can 15 oz black beans -- rinsed and drained
6 scallions -- thinly sliced
1 cup cherry tomatoes -- quartered
1 small yellow bell pepper -- seeded and diced
2 jalapeno peppers -- seeded and chopped
1/4 cup cilantro -- finely chopped
1/4 cup sherry vinegar
2 tablespoons olive oil
1 teaspoon dijon mustard
1 teaspoon cumin -- ground
1/2 teaspoon oregano -- dried
salt and pepper -- to taste
Toss all together and chill for at least an hour.
- - - - - - - - - - - - - - - - - -
BLACK BEAN SALAD WITH ORANGES
Recipe By :
Serving Size : 4
Categories : Salads Vegetarian
Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each Garlic cloves -- minced
1/2 each Red onion -- chopped
1/2 each Red bell pepper -- diced
1/2 each Yellow bell pepper -- diced
1 teaspoon Cumin
2 teaspoons Coriander
Juice of 4 limes
1/2 cup Olive oil
1 each Jalapeno pepper -- minced
2 cups Cooked black beans
1 tablespoon Cilantro
2 each Oranges, peeled -- sectioned
Combine first nine ingredients in order in large bowl. Toss on beans &
oranges. Mix to coat. Season to taste with salt & pepper.
"The Hamilton Spectator" August, 1993
- - - - - - - - - - - - - - - - - -
BLACK BEAN WITH PEPPERS & CUMIN VINAIGRETTE
Recipe By :
Serving Size : 4
Categories : Salads Vegetarian
Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Dried black beans -- soaked
4 cups Water
1 each Bay leaf
1/2 teaspoon Salt
1 tablespoon Red wine vinegar
1 each Clove garlic -- minced
1/4 teaspoon Cumin
1 teaspoon Hot pepper sauce
1 tablespoon Chopped cilantro
2 tablespoons Olive oil
1/2 each Red pepper -- diced
1/2 each Yellow pepper -- diced
1/2 each Green pepper -- diced
1 each Red onion -- diced
4 each Scallion -- thinly sliced
Drain beans & rinse well. Put in a large pot with the water & bay leaf.
Bring to a boil & simmer for 1 to 1 1/2 hours. Drain.
Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro & olive
oil in a small bowl. Pour over warm beans. Toss well. Add reemaining
ingredients. Toss gently, garnish with fresh cilantro & serve at room
temperature.
Source Unknown
- - - - - - - - - - - - - - - - - -
BLACKENED CHICKEN WITH CAESAR SALAD (FDGN81A)
Recipe By :
Serving Size : 4
Categories : Main Dish Salads
Chicken Cajun
Favorite
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FOR CHICKEN-----
1 Bottle prepared Italian
Dressing (8oz)
1/2 cup Dry white wine
4 Chicken breasts halves
Skined and deboned
1 tablespoon Dried marjoram leaves
1 tablespoon Dried oregano leaves
1 tablespoon Dried thyme leaves
1 teaspoon Salt
1 teaspoon Black pepper -- freshly ground
1/2 teaspoon Ground red cayenne pepper
1/2 cup Butter or margarine -- melted
-----FOR SALAD-----
1 can 2 oz Anchovies
3 tablespoons Fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Fresh parsley -- chopped
1 teaspoon Dijon style mustard
1/2 teaspoon Freshly ground black pepper
1 Garlic clove -- crushed
1/4 cup Olive oil
2 tablespoons Parmesan cheese -- grated fresh
10 cups Salad greens -- mixed
A celebrity dish by Burt Reynolds. BLACKENED CHICKEN Stir dressing and
wine in shallow dish to blend; add chicken; marinate 1 hour, turning
several times. Grind marjoram, oregano, thyme, salt, black pepper and
ground red pepper to fine powder in coffee or spice grinder or mini chop
food processor. Spread mixture on plate. Heat 12 inch cast iron skillet
over high heat until smoking, 5 to 10 minutes.
Drain checken; dip into seasoning mixture to coat both sides, shaking off
excess. Place in hot skillet; pour 2 T butter over each piece.
Reduce heat to medium; cook chicken 3 to 5 minutes on each side until
cooked through. Serve
chicken, sliced, on top of caesar salad. CAESAR SALAD: Use a fork to mash
the anchovies into a paste in a small bowl; stir in the lemon juice,
worcestershire sauce, chopped fresh parsley, dijon style mustard, freshly
ground black pepper and the crushed garlic. Whisk in the cup olive oil,
slowly; stir in the freshly grated parmesan cheese. Pour the dressing over
mixed salad greens in a large bowl; toss thoroughly to coat.
- - - - - - - - - - - - - - - - - -
Blue Cheese Potato Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Mix together-----
2 bunches green onions -- washed and chopped
5 stalks celery -- chopped
1/2 cup fresh dill -- chopped
1 cup mayonnaise
1 cup sour cream
2 teaspoons lemon juice
Salt and pepper to taste
---Add about-----
1/2 cup crumbled blue cheese -- to 3/4, and mix well
Let mixture sit overnight (very important), as the blue cheese needs to
blend with the dressing. Then, toss dressing with about 5 pounds of
cooked, cut potatoes, more salt, and a little vinegar. I use small red
potatoes, and then cut them into quarters or sixths if they are larger.
I cut them first and then cook them, just until they are done, and then
rinse them in cold water to stop cooking. Then I usually toss them with
a little vinegar and salt - remember, potatoes SOAK up salt.
- - - - - - - - - - - - - - - - - -
Blue Cheese Salad
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Sour cream
1 cup Mayonnaise
1 tablespoon Dry mustard
1 tablespoon Oregano
1 tablespoon Fresh ground black pepper
4 ounces Blue cheese
1/2 tablespoon Garlic oil
1 tablespoon Lemon juice
1 each Package fresh spinach
Blend the sour cream and mayonnaise together in a bowl. Stir in the
mustard, oregano and black pepper. Crumble the blue cheese and stir into
the dressing.
Add the garlic oil and lemon juice and whisk into the dressing. Pour some
of the dressing over the spinach and serve. When we are off our collective
diet, we can add other garnishes such as cheese, sprouts, croutons, bacon
....the list of fattening goodies will be endless.
Yield 6-8 portions
- - - - - - - - - - - - - - - - - -
BONNIE'S POTATO SALAD
Recipe By :
Serving Size : 8
Categories : Vegetables Salads
American
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Salad oil
1 cup Salad dressing
1 tablespoon Mustard
2 tablespoons Vinegar
2 tablespoons Sugar
8 each Potatoes cooked, peeled -- and
1/2 cup Onion-chopped
1/4 cup Pickles-chopped
2 each Celery-chopped
3 each Eggs -- hard-cooked and chop
1 teaspoon Celery seed
Salt -- to taste
Pepper -- to taste
In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In
large bowl, place diced potatoes. Add onions, pickles, celery, celery
seed, and eggs. Salt and pepper to taste. Add dressing.
Toss lightly to coat. Recipe: Bonnie Adams in Houston, TX (1985) NOTE:
Sherri says the only "fixed" amounts are the sauce's ingredients amounts.
Sherri Pileggi in Houston, TX
- - - - - - - - - - - - - - - - - -
BOSTON BEAN SALAD <T>
Recipe By :
Serving Size : 1
Categories : Digest July
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15 oz can navy beans
Drained and rinsed
1 15 oz can red beans -- drained
And rinsed
1 15 oz can black beans
Drained and rinsed
2 Stalks celery -- sliced (about
1 Cup)
1/2 cup Thinly sliced green onion
1/2 cup Vinegar [or more]
1/4 cup Molasses
1 tablespoon Dijon-style mustard
1/4 teaspoon Pepper
2 cups Torn curly endive
In a large bowl, combine beans, celery, and green onion. For dressing,
combine vinegar, molasses, mustard and pepper, and mix well. Pour over
bean mixture, stir to coat. Cover and chill for 4 to 24 hours (the longer
the better!), stirring occasionally. Just before serving, stir in endive.
Enjoy!
From: kjb2@postoffice.mail.cornell.edu (Kathy Brese). Fatfree Digest
[Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
- - - - - - - - - - - - - - - - - -
Broccoli Sesame Salad
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:20
Categories : Salads Ethnic
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head broccoli
2 tablespoons olive oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
4 tablespoons sesame seeds -- toasted
Wash broccoli, discarding leaves and toughest part of stem. Blanch
entire head in boiling water for one minute. Rinse under cold water. Break
off florets and cut remaining stem (peeled, if desired) into 2" pieces.
Preheat oven to 450 degrees. Pour olive oil onto a baking sheet.
Spread broccoli pieces in one layer, turning to coat with olive oil. Roast
at 450 degrees for 5 minutes, turn broccoli pieces over, and continue
roasting until broccoli begins to brown, about 5 minute more.
Whisk together soy sauce, vinegar, and sesame oil. Stir in 3
tablespoons sesame seeds. When broccoli is done, transfer to a bowl and
pour dressing over it, stirring gently to coat. Sprinkle with remaining
tablespoon sesame seeds. Serve warm or at room temperature.
- - - - - - - - - - - - - - - - - -
Brocoli Salad
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Head of brocoli flowerets
3/4 cup Shredded chedder cheese
1/2 cup Drained kidney beans
1/2 each Basket of 1/2'd cherry tom
1 each Small onion (cut thin)
3/4 cup Sliced fresh mushrooms
1 package Good Seasons Italian sal mix
Toss and marinate 4 hours or overnight.
- - - - - - - - - - - - - - - - - -
Buffet Make-Your-Own Salad
Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :1:00
Categories : Poultry Salads
Brunch
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chickens -- cooked, * see note
4 cups cooked rice
3 cans chow mein noodles -- large cans
5 cups gravy -- ** see note
3 cups celery -- diced
10 green onions -- sliced
16 ounces pineapple chunks in juice -- drained
2 cups cheddar cheese -- shredded
1 cup toasted almonds -- slivered
1 1/2 cups toasted coconut
1 cup black olives -- chopped
* Broiler-fryer chickens. Cook, skin, bone and cut into bite-sized pieces.
** Use chicken gravy or combination of broth, chicken soup and gravy.
Heat chicken and gravy together. Place in pretty serving or chafing
dish. Place other items in a decorative fashion on buffet table. Guests
can build their own salads using these ingredients.
This can be made in advance and stored separately, ready to assemble
when needed.
- - - - - - - - - - - - - - - - - -
Cabbage Fruit Salad With Sour-cream
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cabbage; raw -- shredded
1 each Apple; med., diced -- unpeeled
1 tablespoon Lemon juice
1/2 cup Raisins
1/4 cup Pineapple juice
1 1/2 teaspoons Lemon juice
1/4 teaspoon Salt
1 tablespoon Sugar
1/2 cup Sour cream
Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.
- - - - - - - - - - - - - - - - - -
Caesar Salad Dressing, Low cal
Recipe By :
Serving Size : 8
Categories : Salads Appetizers
Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Tofu
2 tablespoons Lemon juice
1 1/2 teaspoons Dijon mustard
1 each Garlic clove -- minced
1 teaspoon Anchovy paste -- or anchovy
1/4 teaspoon Salt
1 pinch Sugar -- pinch
1 pinch Pepper
2 tablespoons Parmesan cheese -- grated
1 tablespoon Olive oil
In small saucepan of simmering water, poach tofu for 2 minutes; drain,
chop coarsely and let cool. In blender, blend lemon juice, mustard,
garlic, anchovy, salt, sugar and pepper. With blender running, gradually
add tofu, cheese and oil. Transfer to small jar and refrigerate, covered,
for up to 2 days. Makes 1/2 cup.
Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
- - - - - - - - - - - - - - - - - -
Cajun Coleslaw
Recipe By :
Serving Size : 10
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons Mayonnaise -- (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoons Yellow mustard (heaping)
2 tablespoons Ketchup
2 tablespoons Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & perrins
1 each Juice of mediums size lemon
3 teaspoons Salt (to taste)
4 each Bell peppers -- sliced
2 each Onions, medium -- shredded
1 each Large cabbage -- shredded
Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating
all the time. Beat until mixture has returned to the thickness of original
mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and
keep beating. Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly, adding the
lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in
a large salad bowl. pour sauce over and toss well. This should be done
about an hour before serving. Tastes even better the next day. From Justin
Wilson's "Outdoor Cooking With Inside Help"
- - - - - - - - - - - - - - - - - -
Calico Salad
Recipe By :
Serving Size : 1
Categories : Salads Londontowne
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Sugar
1/2 each Green pepper -- chopped
1/2 cup Salad oil
1 each Med. onion -- chopped or rings
1/2 cup Vinegar
1 can Cut green beans
1 teaspoon Salt
1 can Red kidney beans
1/2 teaspoon Pepper
1 can Yellow wax beans
Wash and drain kidney, green, and wax beans. Add chopped pepper and onion.
Mix sugar, oil, vinegar, salt and pepper. Pour over salad.
Chill. Mrs. John P. Elberti
- - - - - - - - - - - - - - - - - -
California Bean Sprout Salad
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :1:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head Romaine lettuce -- small head
1 head leaf lettuce -- small head
1 cup jicama -- cut in 2-inch strips
2 cups bean sprouts -- cooked
1/4 cup cider vinegar
1 teaspoon sugar
1/4 tablespoon salt
1/2 cup cucumber -- diced
1 red pepper
1 avocado -- cubed
1 hard-boiled egg
1 teaspoon sesame oil -- optional
Prepare the red pepper by washing, cut in half and remove seeds and
membranes, cut into small strips.
Wash lettuce, spin or blot dry and place in plastic bag with a paper
towel; seal bag and refrigerate.
Cut peeled jicama into strips such as French fry-size and refrigerate
until serving time.
In saucepan, bring 1 quart water to a boil. Add the bean sprouts and
blanch for two minutes. Remove and run under cold water briefly. Immerse
in a bowl of ice water for one minute, drain well. Mash boiled egg or put
through a sieve. Refrigerate.
In a small bowl, blend vinegar, sugar and salt. In a large bowl,
combine bean sprouts, diced cucumbers, strips of red pepper and avocado
cubes. Add 1 teaspoon of sesame oil if desired and blend this mixture
well.
Add the vinegar mixture to the bean sprout mixture and toss to
combine. Cover bowl tightly and refrigerate 1 hour.
To serve, tear lettuce into bite sized pieces and divide equally
among 4-6 salad plates. Top with the sprout mixture, sprinkle with the
chopped egg, and arrange the jicama strips on one side of salad. Needs no
further dressing to be a delicious and healthy dish.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with bread sticks for a delicious complete lunch.
California Chicken Salad
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :1:00
Categories : Brunch Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked chicken -- chopped
1/2 cup Monterey jack cheese -- shredded
1/2 cup cheddar cheese -- shredded
1 avocado -- diced
1/2 cup olives -- chopped
1 tomatillos -- chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions -- chopped
black pepper
2 tablespoons mayonnaise
1 teaspoon green chiles -- minced
2 teaspoons sun-dried tomatoes, oil-packed -- minced
* A tomatillo is also known as a Mexican Cherry tomato.
** Use a dash of onion juice instead of minced onions if preferred.
Lightly mix the first 10 ingredients together. Moisten with
mayonnaise, using more or less as desired. Mound in 4 decorative serving
dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on
top. Chill for 1 hour.
Serve with corn chips or crisp-fried tortillas as a light lunch.
- - - - - - - - - - - - - - - - - -
Carrot Raisin Salad
Recipe By : Light & Easy Cooking Collection
Serving Size : 2 Preparation Time :0:20
Categories : Vegetables Salads
Very Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp Raisins
1 Tbsp Cider Vinegar
1 C Carrots -- coarsely shredded
1/2 C Pineapple Chunks In Juice -- drained
2 Tbsp Pineapple Juice -- unsweetened
dash Ground Cinnamon
dash Ground Nutmeg
Combine raisins and vinegar in a med. bowl; let stand 15 min. Add carrot
and pineapple tidbits; stir well. Combine pineapple juice, cinnamon, and
nutmeg; pour over carrot mixture, and toss well. Cover and chill.
- - - - - - - - - - - - - - - - - -
NOTES : Pineapple chunks should be cut into tidbits.
SERVING SIZE: 3/4 C
Cal. 99.1
Fat 0.2 g
Carbs. 25.4 g
Protein 1.2 g
Dietary Fiber 2.5 g
Sodium 22 mg
% of Cal. from Fat 1.8
Carrots
Recip
Carrots
Recipe By : tcollins@magnus.acs.ohio-state.edu (Thomas P Collins)
Serving Size : 1
Categories : Vegetables Salads
Very Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups carrots -- shredded
1 tablespoon onion -- grated
1/2 cup celery -- finely chopped
2 tablespoons sweet pickle relish
1 tablespoon lemon juice
1/4 cup mayonnaise -- fat-free!
1/2 teaspoon salt
1/2 teaspoon pepper
Combine carrots, onion, celery and relish. Combine lemon juice and
mayonnaise
separately and then mix well with carrot mixture. Chill for several hours
or
overnight to blend flavor. Very good stuffed in a pita bread or as a
sandwich
on toast.
This recipe was in Lean & Luscious & Meatless as a sort of mock tuna
salad.
- - - - - - - - - - - - - - - - - -
Catfish and Crawfish Mold
Recipe By :
Serving Size : 8
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Chopped parsley
1 Cup Cream cheese
1/2 Cup Dry white wine
Salt, to taste
1 Tablespoon Lemon juice
1 Pound Catfish meat, cooked
1 Teaspoon Louisiana hot sauce
1 Pound Crawfish meat, cooked
1 Tablespoon Lea & Perrins
Chop catfish and crawfish in food processor. Add wine, parsley, lemon
juice,
and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire
sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of
lettuce.
You can use shrimp of crawfish aren't available. From Justin Wilson's
"Outdoor Cooking With Inside Help"
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 1038 0 1638 1326 797 264 1471 471 1656
Ceasar for Two
Recipe By :
Serving Size : 2
Categories : Salads Appetizers
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Clove garlic -- minced
1 each Head romaine lettuce
1 each Tin Anchovies (Millionares)
Croutons
4 each Bacon chopped
2 tablespoons Olive oil
2 tablespoons White vinegar
2 tablespoons Worcestershire
Dash tobasco
Lemon
2 each Egg yolks
Cappers
3 tablespoons Parmasean cheese
Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers &
chop mince with oil. Separate egg yolks in small bowl and add to mixing
bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix
well. Let stand for 5 minutes. Toss salad and add croutons and cheese.
- - - - - - - - - - - - - - - - - -
Ceasar Salad
Recipe By :
Serving Size : 2
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 each Large romaine leaves
1 each Head lettuce
1 cup French bread cut 1/2 in cube
1 each Large garlic clove
1 each Egg
1/4 teaspoon Salt
1/2 each Juice of one lemon
1/4 cup Olive oil
1/2 teaspoon Worcestershire sauce
1/4 cup Grated romano cheese
1 each Fresh ground pepper to taste
Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic into
side of large salad bowl. Ease egg into boiling water and boil exactly 1
minute, then crack into bowl, breaking it up with fork. Add salt. Add
lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup
dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and
pepper. Toss again.
Arrange on 2 dinner plates. Garnish with croutons Makes 2.
- - - - - - - - - - - - - - - - - -
Celery Seed Dressing
Recipe By :
Serving Size : 2
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Sugar
1/4 cup Lemon Juice
2 teaspoons Cider Vinegar
1 teaspoon Dry Mustard
1/2 teaspoon Salt
1/2 cup Vegetable Oil
1 teaspoon Celery Seed OR Poppy Seed
In blender container, combine all ingredients except oil and seed; blend
until smooth. On low speed, continue blending, slowly adding oil. Stir in
seed.
Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve
with all types of fresh fruit salads.
- - - - - - - - - - - - - - - - - -
Cherry Coke Salad
Recipe By :
Serving Size : 4
Categories : Salads Soda Pop
Fruits Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 ounces Cherries; Dark, Pitted -- 2 cn
3 ounces Jello -- Cherry Gelatin (1 pk
20 ounces Pineapple; Crushed -- (1 Cn)
1 cup Coca-Cola
1/2 cup Chopped Pecans
Heat cherries and their juice to boiling. Remove from heat and add Jello.
Stir. Add pinapple, juice and all. Pour in coke and nuts.
Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2 hours
or until set. Serve cold.
- - - - - - - - - - - - - - - - - -
Cherry Tomato Salad
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:20
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint cherry tomatoes
6 bacon slices
1/4 cup mayonnaise
1 tablespoon tarragon vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1 tablespoon fresh basil -- chopped
6 leaves romaine lettuce
2 tablespoons chives -- chopped
Wash and stem tomatoes. Dry completely. Cook bacon until very crisp;
drain thoroughly on paper towels.
Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over
tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing.
Serve on lettuce leaves, sprinkled with chives.
Serve at once or refrigerate until ready to serve.
- - - - - - - - - - - - - - - - - -
NOTES : Travels well for picnics in a wide-mouthed thermos jar.
Cherry Waldorf Gelatin
Recipe By :
Serving Size : 8
Categories : Salads Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Boiling Water
6 ounces (1 pk) Cerry Flavor Gelatin
1 cup Cold Water
1/4 cup Lemon Juice
1 1/2 cups Chopped Cored Apples
1 cup Chopped Celery
1 cup Chopped Walnuts Or Pecans
Lettuce Leaves
Garnishes*
* Garnishes to include Apple slices and/or celery leaves.
~------------------------------------------------------
~------------------ In medium bowl, pour boiling water over gelatin; stir
until dissolved. Add cold water and lemon juice; chill until partially
set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold
or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight.
Unmold on lettuce leaves and garnish as desired.
- - - - - - - - - - - - - - - - - -
CHICKEN AND BLACK BEAN SALAD
Recipe By :
Serving Size : 6
Categories : Poultry Vegetables
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 ounces Black beans; drain -- rinse
3 cups Chicken; cooked -- cubed
6 Green onions -- sliced
1 Sweet red pepper -- chop
1 Sweet yellow pepper -- chop
2 Tomatoes -- coarse chop
1/4 cup Coriander; chop -- fresh
-----DRESSING-----
1 Jalapeno pepper -- minced
1 teaspoon Grated lime rind
1/4 cup Lime juice
10 milliliters Garlic -- minced
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Vegetable oil
Use canned black beans (15oz (425mL) per can) In large bowl, gently stir
together black beans, chicken, onions, red and yellow peppers and
tomatoes.
Dressing: in small bowl, whisk together jalapeno pepper, lime rind and
juice, garlic, salt and pepper; gradually whisk in oil. Pour over salad;
add coriander and toss gently.
- - - - - - - - - - - - - - - - - -
CHICKEN BROCCOLI SALAD
Recipe By :
Serving Size : 2
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Uncooked Bulgur
(1 C. Cooked Brown Rice
May Be Substituted For
Bulgur.)
2 2/3 cups Boiling Water Divided
1 teaspoon Chicken Bouillon Granules
10 milliliters Garlic Crushed
1 (10 Oz.) Chicken Breast
Skinned
1/2 cup Broccoli Flowerets
2 tablespoons Minced Green Onions
1 teaspoon Lime Juice
1/4 teaspoon Pepper
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Minced Gingerroot
Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45
Min. OR Until Liquid Is Absorbed. Set Aside.
Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A
Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken. Cover,
Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken &
Let Cool. Discard Broth. Bone Chicken & Cut Into Bite Side Pieces,
Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender.
Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red
Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill
2 To 3 Hours.
- - - - - - - - - - - - - - - - - -
CHICKEN CAESAR SALAD
Recipe By :
Serving Size : 7
Categories : Salads Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1 oz. slices French bread
Vegetable cooking spray
1/2 teaspoon Garlic powder
2 pounds Boneless chicken breasts
1/3 cup Fresh lemon juice
1/4 cup Red wine vinegar
1 tablespoon Olive oil
1 teaspoon Anchovy paste
1/4 teaspoon Fresh ground pepper
50 milliliters Garlic
9 cups Romaine lettuce
1/4 cup Grated parmesan cheese
1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes
in a single layer on a baking sheet. Coat cubes with cooking spray;
sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or
until lightly browned and set aside.
2. Coat a large nonstick skillet with cooking spray; place over med-
high heat until hot. Add chicken halves; saute 6 minutes on each side or
until well done. Remove chicken from skillet; let cool. Cut chicken across
the grain into thin slices; set aside.
3. Combine lemon juice and next 5 ingredients in container of an
electric blender. Cover and process until smooth. Add 1/4 cup of the lemon
juice mixture to the chicken; toss gently to coat.
4. In a large salad bowl, place the lettuce. Drizzle remaining lemon
juice mixture over lettuce and toss well. Add the chicken mixture and
cheese, and toss gently to coat. Serve with croutons.
Calories per 1 1/2 cup serving: 257
Source: Cooking Light Magazine, May-June 1993
- - - - - - - - - - - - - - - - - -
CHICKEN CURRY RICE SALAD
Recipe By :
Serving Size : 4
Categories : Salads Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Plain yogurt
3 tablespoons Curry powder -- divided
1 Garlic clove -- minced
1/2 teaspoon Salt
1/4 teaspoon Ground red pepper
4 Chicken breasts -- - (boneless, skinles
3 cups Cooked rice -- cooled
(cooked in chicken broth)
1 medium Red pepper -- julienned
1/2 medium Red onion -- sliced
1 cup Snow peas -- julienned
2 Green onions -- sliced
1/3 cup Raisins
1/4 cup Unsalted peanuts -- chopped
1/4 cup Light Italian dressing
Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red
pepper in medium bowl; mix well. Place chicken in mixture; stir to coat.
Cover and marinate 4 to 6 hours in refrigerator. Grill or broil chicken
and cut into strips; refrigerate. Combine rice, remaining 1 tablespoon
curry powder, red pepper, red onion, snow peas, green onions, raisins and
peanuts; mix well. Cover and refrigerate one hour. Pour dressing over
salad; toss. To serve, place chicken strips over salad.
Each serving provides:
* 463 calories * 40.2 g. protein * 11.2 g. fat * 50.7 g. carbohydrate *
4.8 g. dietary fiber * 78 mg. cholesterol * 1378 mg. sodium
Source: The Many Nationalities of Rice Reprinted with permission from USA
Rice Council Electronic format courtesy of Karen Mintzias
- - - - - - - - - - - - - - - - - -
Chicken Salad
Recipe By :
Serving Size : 1
Categories : Salads Spreads
Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Small sweet pickle
1 each 1-inch piece onion
1 each Cooked chicken breast -- cubed
1/3 cup Mayonnaise
1/2 teaspoon Sugar
1 dash Salt
1 dash Pepper
Place pickle and onion in blender or food processor. Process until finely
chopped. Add chicken and process 3 fast pulses. Add remaining ingredients
and process 2 fast pulses. Yield: 1 Cup
- - - - - - - - - - - - - - - - - -
CHICKEN SALAD ASIAN-STYLE
Recipe By :
Serving Size : 6
Categories : Salads Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breast halves -- cooked, skinned, bon
broken into small pieces
1 can Water chestnuts (8 oz can) -- drained, sliced
3 Green onions with tops -- chopped
1/4 cup Sesame seeds -- toasted
1/3 cup Sliced almonds -- toasted
1 tablespoon Poppy seeds
Dressing
1 can Chow mein noodles (3 oz can)
1 Medium head iceberg lettuce -- broken into small pi
In large bowl, mix together chicken, water chestnuts, green onions, sesame
seeds, almonds and poppy seeds. Pour Dressing over chicken mixture; toss
gently to mix well. Refrigerate salad until chilled, about 2 hours.
At serving time, mix chicken mixture with noodles and lettuce. Makes 6
servings.
DRESSING: In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons
cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper.
Add 1/2 cup salad oil; shake to mix well.
NUTRITIONAL INFORMATION PER SERVING: 295 calories; 23 grams protein; 14.8
grams fat; 18.8 grams carbohydrates; 49 milligrams cholesterol; 143
milligrams sodium.
- - - - - - - - - - - - - - - - - -
Chicken Salad Mari
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :1:00
Categories : Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---- Dressing: -----
3/4 cup mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon fresh parsley -- chopped
1 tablespoon chives -- chopped
1 teaspoon fresh basil
2 tablespoons black olives -- chopped
1/4 teaspoon black pepper
salt -- to taste
---- Salad: -----
3 cups chicken, light meat -- cubed
1 pint cherry tomatoes
Romaine lettuce leaves -- chopped
To prepare dressing, combine the dressing ingredients, blend well and
refrigerate at least 30 minutes.
To assemble salad, tear romaine lettuce into bite sized pieces and
place on individual serving plates. Mix cubed cooked chicken with chilled
dressing; divide evenly on the lettuce. Cut cherry tomatoes in half and
place around edges of salad. Serve with crisp croutons sprinkled on salad
if desired.
If you wish to prepare the salad ahead of time, refrigerate the
chicken, lettuce, tomatoes and dressing in separate covered containers and
assemble just before serving.
- - - - - - - - - - - - - - - - - -
Chicken Salad Supreme
Recipe By :
Serving Size : 4
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Mayo Or Salad Dressing
1/4 cup Lime Juice
1 teaspoon Salt
1/4 teaspoon Ground Nutmeg
4 cups Cubed Chicken Or Turkey
11 ounces (1 cn) Mandarin Oranges *
1 cup Seedless Green Grape Halves
3/4 cup Chopped Celery
1/2 cup Slivered Almonds -- Toasted
Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime
juice, salt, and nutmeg. Add remaining ingredients; miz well.
Chill. Serve on Lettuce leaves. Refrigerate leftovers.
- - - - - - - - - - - - - - - - - -
CHICKEN SALAD WITH BLACK BEANS
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Fermented Chinese blk. beans
1 pound Snow peas
1/4 cup Dry sherry
1 cup Low-sodium chicken broth
2 tablespoons Finely minced garlic
2 teaspoons Finely minced fresh ginger -- =OR=-
1 tablespoon -Powdered ginger
4 Chicken breast halves -- (boned)
3 tablespoons Salad oil
2 tablespoons Dark sesame oil (optional)
1/4 bn Cilantro
SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water.
Meanwhile, cook the snow peas in boiling salted water for 30 seconds.
Immediately drain and plunge into ice water to chill. Drain again, dry on
a towel, cut lengthwise into thin julienne strips and set aside. In a
2-quart saucepan, combine the black beans with the sherry and cook for 1
minute over high heat. Add broth, garlic and ginger and bring almost to a
boil.
Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes.
Remove from heat and let the contents of the pan steep, covered, for 5
minutes. Remove the chicken breasts to a plate and return the pan to the
stove. Place over medium heat and cook uncovered for 5 minutes, reducing
the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10
minutes, then transfer the mixture to a blender. Running the blender on
medium, slowly add both oils. When it's time to put dinner on the table,
pour the sauce onto a platter, and place a pile of snow peas in the center
of the plate. Slice the chicken diagonally across the grain into thin
strips. Fan chicken breasts around the snow peas. Arrange vegetables
around the chicken and sprinkle with cilantro.
- - - - - - - - - - - - - - - - - -
CHICKEN SALAD WITH LEMON, RAISINS AND CROUTONS
Recipe By :
Serving Size : 4
Categories : Salads Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CROUTONS-----
1 1/2 cups French bread cubes -- about 1/2-inch cubes
Olive oil spray -- or nonstick cooking
-----SALAD-----
1 pound Chicken breasts -- boneless and skinles
2 Stalks celery -- minced
1/3 cup Golden raisins
Peel of 1 lemon -- finely grated
6 Romaine leaves
6 Radicchio leaves -- (see note)
2 teaspoons Lemon juice
1 teaspoon Olive oil
-----DRESSING-----
1/2 cup Plain nonfat yogurt
1/3 cup Light mayonnaise
2 tablespoons Lemon juice
2 teaspoons Dijon-style country mustard -- or grainy mustard
2 teaspoons Honey
1 tablespoon Minced fresh rosemary leaves
1/8 teaspoon Salt -- to 1/4 ts
Freshly ground black pepper -- to taste
1. TO PREPARE THE CROUTONS: Spray a baking sheet with 3 sprays of the
olive oil spray or nonstick cooking spray. Spread the bread cubes on the
sheet and spray lightly again 3 times. Place in a preheated 350-degree F
oven about 20 minutes, or until golden. Remove from the oven and cool.
2. TO PREPARE THE SALAD: Place the chicken in a pan and cover with water.
Bring just to a boil, cover and reduce the heat to medium-low.
Cook 10 minutes, or until chicken is cooked through. Remove from the
liquid and cool. Cut into small chunks or pull into shreds.
3. Combine the chicken with the celery, raisins and lemon peel.
4. TO PREPARE THE DRESSING: In a bowl, stir together the yogurt,
mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper.
Stir into the salad, cover and refrigerate until ready to serve.
5. Wash the romaine and radicchio, pat dry and wrap in paper towels.
Refrigerate.
6. When ready to serve, stir together 2 teaspoons lemon juice and 1
teaspoon olive oil. Tear the lettuce into small pieces and toss with the
lemon-oil mixture. Divide between plates and top with the chicken salad.
Garnish with the croutons.
Note: If radicchio is unavailable or too expensive, substitute red leaf
lettuce.
- - - - - - - - - - - - - - - - - -
Chicken Taco Salad, Low Fat
Recipe By :
Serving Size : 6
Categories : Poultry Salads
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Chicken meat -- white skinless
1/2 cup Lettuce -- torn into pieces
2 medium Tomatoes -- cut into pieces
1 can Kidney beans -- rinsed and
Drained (15 oz. size)
1 package Taco seasoning mix
1/2 cup Cheddar cheese -- non fat
Hot sauce to taste
1/2 package Tortilla chips -- *baked*
(1 GM fat per 20 chips)
Bottle Kraft fat free salad
Dressing -- Catalina
Place chicken in a bowl and cover with waxed paper.
Cook in microwave about 5 minutes. Remove and drain chicken to remove any
fat. Prepare taco mix as directed, substituting chicken for beef. Place
lettuce, tomatoes, and chips in a large bowl. Add drained beans, grated
cheese, and salad dressing. Mix well. Serve immediately. Per serving: fat
4 GM, chol.
56 mg, calories 336, protein 30 G, carb. 46 GM, 11% of calories from fat.
- - - - - - - - - - - - - - - - - -
Chicken-Pasta Sald With Blueberries
Recipe By : CLARISSA FINCO <CFINCO@UGA.CC.UGA.EDU>
Serving Size : 6
Categories : Pasta Poultry
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Oz. Pckg Frozen French Cut Green Beans -- thawed
3 Cups Chicken Breast -- cooked & shredded
3 Cups Fusilli Pasta -- cooked w/o salt or f
1 Cup Fresh Blueberries
3/4 Cup Celery -- thinly sliced
1/4 Cup Green Onion -- thinly sliced
2 Tablespoons Fresh Oregano -- finely chopped
1/2 Cup Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
1/4 Cup Mayonnaise -- (plus 1 Tbsp.)
3 Tablespoons Blueberry Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper -- coarsely ground
Lettuce Leaves -- (optional)
Place green beans between paper towels and squeeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine
yogurt and next 4 ingredients in a bowl; stir well. Pour over
chicken mixture, toss gently. Cover and chill 2 hours. Serve on a
lettuce-lined serving plate.
Yield: 6 servings
- - - - - - - - - - - - - - - - - -
Chicken-Pasta Sald With Blueberries #2
Recipe By :
Serving Size : 6
Categories : Pasta Poultry
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Oz. Pckg Frozen French Cut Green Beans -- thawed
3 Cups Chicken Breast -- cooked & shredded
3 Cups Fusilli Pasta -- cooked w/o salt or f
1 Cup Fresh Blueberries
3/4 Cup Celery -- thinly sliced
1/4 Cup Green Onion -- thinly sliced
2 Tablespoons Fresh Oregano -- finely chopped
1/2 Cup Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
1/4 Cup Mayonnaise -- (plus 1 Tbsp.)
3 Tablespoons Blueberry Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper -- coarsely ground
Lettuce Leaves -- (optional)
Place green beans between paper towels and squeeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine
yogurt
and next 4 ingredients in a bowl; stir well. Pour over chicken mixture,
toss gently. Cover and chill 2 hours. Serve on a lettuce-lined serving
plate.
Yield: 6 servings
- - - - - - - - - - - - - - - - - -
Chili-Spiced Beef And Rice Salad
Recipe By : Beef Industry Council
Serving Size : 1
Categories : Beef Rice
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Boneless Beef Top Sirloin Steak
2 Tsp Spicy Seasoning Mix -- divided
2/3 C Rice
1 Med Orange (Or Apple) -- cut in pieces
3 Green Onions -- thinly sliced
1/4 C Toasted Walnuts -- chopped
See recipe for Spicy Seasoning Mixture.
Cook rice according to package directions, adding 1 tsp Spicy Seasoning
Mix to the water. Should yield about 2 cups.
Heat 10-inch nonstick frying pan over medium heat 5 minutes. Meanwhile
rub 1 tsp seasoning into both sides of steak. Panbroil steak 12 - 14
minutes for rare to medium, turning once. Season with salt if desired.
Meanwhile combine rice, fruit, onions, and walnuts. Carve steak into 1/4
inch thick slices. Arrange beef and rice mixture on individual plates or
serving platter.
- - - - - - - - - - - - - - - - - -
CHINESE CHICKEN SALAD IN WUN TUN BASKETS
Recipe By :
Serving Size : 10
Categories : Poultry Salads
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Sugar
1/4 cup Vinegar
1/4 cup Salad oil
2 1/2 teaspoons Salt
1/2 teaspoon Brown sugar
2 pounds Chicken breasts or thighs -- - cooked and shredde
6 ounces Wun tun wrappers (about 30)
Salad oil for frying
1 Head lettuce -- shredded
1 Green onion -- sliced
1/2 cup Slivered almonds -- toasted
Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar; mix
well. Pour over chicken, marinate for at least 20 minutes or longer. Heat
oil to 375 F. Place one wun tun wrapper in basket ladle, fit another
ladle on top wrapper to hold in place. Deep fry in hot oil until golden
brown; drain. Repeat until all wrappers are made into mini baskets.
Place baskets on a platter lined with lettuce. Fill each basket with
lettuce, chicken, green onion and almonds. Serve immediately. Makes 10
servings.
Recipes demonstrated by Nanakuli High School Food Service students
Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher Wilcox.
(JUNE 1995)
Reprinted with permission from:
The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
- - - - - - - - - - - - - - - - - -
Chinese Chicken-Noodle Salad #2
Recipe By :
Serving Size : 2
Categories : Oriental Pasta
Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Ounces angel hair pasta -- uncooked
1 Cup (1/2-in) diagonally sliced fresh snow peas
2 Cups shredded cooked chicken breast -- approx 3/4#
1/2 Cup diced red bell pepper
1/4 Cup sliced green onions
1 medium cucumber, peeled, halved
lengthwise, and sliced -- about 3/4 cup
3 Tablespoons low-sodium teriyaki sauce
2 tablespoons rice vinegar
2 teaspoons sesame seeds -- toasted
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow
peas; cook an additional minute. Drain and rinse under cold, running
water;
drain well. Combine pasta mixutre, chicken, and next 3 intredients in a
bowl; set aside.
Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour
over pasta mixture, and toss well. Serve at room temperature or chilled.
Yield 4 1-1/2 cup servings.
- - - - - - - - - - - - - - - - - -
Chinese Coleslaw
Recipe By :
Serving Size : 8
Categories : Low-Cal Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Chinese cabbage -- shredded
8 1/4 ounces Pineapple, crushed -- drained*
8 ounces Water chestnuts -- sliced **
1 cup Parsley, fresh -- snipped
1/4 cup Green onions -- sliced
1/4 cup Mayonnaise -- reduced calor.
1 tablespoon Mustard -- prepared
1 teaspoon Gingerroot -- grated
* packed in its own juice ** drained
~------------------------------------------------------
~------------------ PER SERVING: 57 cal., 1g pro., 9g carbo., 2g fat, 0mg
chol., 80mg sodium Combine cabbage, pineapple, water chestnuts, parsley,
and onion. Cover and chill. For dressing, combine mayonnaise, mustard,
and gingerroot. Cover and chill.
Spoon dressing over the cabbage mixture; toss to coat. BETTER HOMES AND
GARDENS
- - - - - - - - - - - - - - - - - -
Chinese Cucumber Salad
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : Chinese Salads
Vegetables Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cucumbers
1 teaspoon salt
3 tablespoons soy sauce
2 quarts rice wine vinegar
1 tablespoon sugar
1 teaspoon sesame oil
2 tablespoons scallions -- finely chopped
1 tablespoon fresh ginger root -- finely chopped
Peel cucumbers. Slice thinly. Mix remaining ingredients and pour over
cucumbers. Stir carefully. Chill.
- - - - - - - - - - - - - - - - - -
Chinese Noodle Salad w/ Roasted Eggplant *
Recipe By : Greens Cookbook/Eric Rose
Serving Size : 6 Preparation Time :60:00
Categories : Appetizers Chinese
Ethnic Healthy And Hearty
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
The Noodles & The Marinade
7 tablespoons low sodium soy sauce
3 tablespoons balsamic vinegar
3 tablespoons sugar -- or more to taste
2 1/2 teaspoons red pepper oil
8 each scallions -- mostly white part,
-- thinly sliced
3 tablespoons cilantro -- chopped
14 ounces Chinese noodles
=20
The Eggplant & The Vegetable Garnish
1 pound Japenese eggplant
1 tablespoon ginger root -- 1 1/2 oz. peeled &
-- minced
1 clove garlic -- finely chopped
Reserved Marinade, from above
4 ounces snow peas -- strings removed, cut
-- in narrow strips
1/2 pound mung bean sprouts
3 tablespoons sesame seeds
1 each carrot -- medium size, cut in
-- jullienne
Cilantro leaves -- for garnish
Begin by making the marinade. Combine all the ingredients (except the
noodl=
es) in a bowl, stir them together until the sugar is dissolved. Next,
bring=
a large pot of water to a boil for the noodles. While it is heating,
gentl=
y pull apart the strands of no
odles with your fingers, loosening and fluffing them as you do so. Add the
=
noodles to the boiling water without any salt, and give them a quick stir
w=
ith a fork or a pair of chopsticks. Cook briefly until they are done but
no=
t overly soft, a few minutes a
t most. Immediately pour them into a colander and rinse them in cold water
=
to stop the cooking. Shake the colander vigorously to get rid of as much
wa=
ter as possible, and put the noodles into a bowl.
Stir the marinade again; then pour half of it over the noodles and toss
the=
m with your hands to distribute the marinade. Set the remaining marinade
as=
ide. If the noodles aren't to be used for a while, cover them with plastic
=
and refrigerate them. The flav
ors, as well as the heat in the red pepper oil, will develop as the
noodles=
sit.
Preheat the oven to 400=B0F. Pierce the eggplants in several places and
bak=
e them until they are soft and their skins have shriveled, about 20
minutes=
, depending on their size. Turn them over after 10 minutes so they will
bak=
e evenly. When the eggplants are
done, remove them to a cutting board and slice them in half lengthwise.
Wh=
en they are cool enough to handle, peel the skin away from the flesh.
Don't=
worry about any small pieces of skin that are difficult to remove - the
fl=
ecks of dark purple - brown ar
e pretty. Shred the eggplants, gently tearing them into 1/4 - inch strips.
=
Add the ginger and garlic to the reserved marinade, then the eggplant
strip=
s. Turn the pieces over several times to make sure all the surfaces are
wel=
l coated, and set them aside.
Bring a quart of water to a boil with a teaspoon of salt. Blanch the snow
p=
eas until they are bright green; then remove them with a strainer and
rinse=
them in cool water. Cut them into long, narrow strips and set them aside.
=
Next, put the sprouts in the w
ater and cook them for about 30 seconds. Pour them into a colander, rinse
t=
hem with cold water, and lay them on a clean kitchen towel to dry.
Roast the sesame seeds in a pan until they are lightly colored and smell
to=
asty.
If the noodles have been refrigerated, allow them to come to room
temperatu=
re; then toss them with the eggplant strips and half the sesame seeds.
Moun=
d them on a platter, distribute the carrots, snow peas, and mung bean
sprou=
ts over the noodles, and garni
sh with the remaining sesame seeds and the leafy branches of cilantro.
Pres=
ent the salad like this, layered and laced with the colorful garnishes,
eit=
her on a single large platter or on individual plates. Once served, guests
=
can toss the noodles and veget
ables together to thoroughly mingle the different colors, textures, and
tas=
tes.
This salad is a combination of recipes that were suggested to us by the
Chi=
na scholar and cook, Barbara Tropp, author of The Modern Art of Chinese
Coo=
king. She thought they would be particularly well suited to our vegetarian
=
menu, and they are.
Variations: Instead of sesame seeds, use roasted peanuts or cashew nuts.
Bl=
ack sesame seeds can also be mixed with the white. In spring, blanched
aspa=
ragus tips can be used in place of the eggplants, and long red or white
rad=
ishes, thinly sliced, then sli
vered, can be included among the garnishes.
Serves 4 to six.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 1398 0 0 0 0 0 0 3234 0 0 0 0 0 0 0 0 0 0 0
Chinese pasta salad
Recipe By :
Serving Size : 6
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Snow peas
250 grams Rice vermicelli
Red pepper sliced thin
1/2 each English cucumber sliced thin
6 ounces Cooked shrimp
130 grams Crabmeat
1 tablespoon Fine chopped fresh ginger
1 each Chopped garlic clove
2 tablespoons Sesame oil
1/2 teaspoon Black pepper
1 1/2 teaspoons Salt
2 tablespoons Lemon juice
3 teaspoons Vegetable oil
1 teaspoon Red wine vinegar
Wash and trim snwo peas. Place them in a bowl and pour in enough boiling
water to cover them. Let stand 10 minutes; drain and set aside. Cook the
noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander,
rinse with cold water and set aside. In large bowl, combine noodles, snow
peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine
ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and
vinegar. Pour this dressing over the other ingredients and mix
thoroughly. Chill before serving.
- - - - - - - - - - - - - - - - - -
Chinese Pasta Salad with Creamy Ginger Dressing
Recipe By :
Serving Size : 4
Categories : Pasta Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Precooked shanghai noodles
1 each Dash sesame oil for noodles
1/2 pound Snow peas
1/2 pound Shrimp -- shelled deveined
2 tablespoons Coriander -- chopped
2 tablespoons Scallions -- minced
1 tablespoon Oil
------shrimp marinade-------
1 teaspoon Salt
1/4 teaspoon White pepper
1/2 teaspoon Chinese cooking wine
----------dressing----------
3 tablespoons Fresh ginger -- grated
1 each Small garlic clove -- crushed
1 each Egg yolk
1 teaspoon Egg white
2 teaspoons Lemon juice
2/3 cup Vegetable oil (not olive)
1 1/2 teaspoons Soy sauce
2 1/2 tablespoons Sesame oil
1 tablespoon Cream
Mix the marinade ingredients in a small bowl and add shrimp. Blanch the
noodles, rinse under cool water and sprinkle with sesame seed oil, toss,
and set aside. (You may want to trim noodles with scissors to about 4
inches in length, to make serving easier.) Blanch whole snow peas and set
aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and
stir-fry until pink. Set aside. DRESSING: In a blender or food
processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly
drizzle in oil. Mix in soy and cream. Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room temperature.
- - - - - - - - - - - - - - - - - -
Cilantro Slaw
Recipe By : Best of Sunset - Page 77
Serving Size : 6 Preparation Time :0:20
Categories : Salad Dressings Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Small Head Of Cabbage -- finely shredded
1 Small Onion -- minced
2 Tablespoons Fresh Cilantro -- minced
1 European Cucumber -- about 1 pound
Lime And Garlic Dressing:
1/2 Cup Salad Oil
1/3 Cup Lime Juice
2 Cloves Fresh Garlic -- minced, or pressed
Mix cabbage, onion, and cilantro. Peel and seed cucumber; cut into
3-inch-long sticks. (At this point, you may cover and refrigerate cabbage
mixture and cucumber separately for up to 1 day.)
Dressing: Whisk together 1/2 cup salad oil, 1/3 cup lime juice, and 2
cloves of minced or pressed garlic. If made ahead, cover and refrigerate
for up to 2 days; stir to reblend before using. Stir dressing into cabbage
mixture; pile into a bowl or onto a platter. Garnish with cucumber; season
to taste with salt and pepper.
- - - - - - - - - - - - - - - - - -
NOTES : Sunset writes, "Cilantro and a touch of lime juice give this crisp
slaw its special sophistication. Offer it with enchiladas, or
chili, or use it in tacos in place of lettuce and tomatoes.
Nutr. Assoc. : 0 0 0 3010
CLASSIC MACARONI SALAD
Recipe By :
Serving Size : 6
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Recipe Old-Fashioned Egg -- Salad (see previous
Recipe)
7 ounces Elbow macaroni -- cooked and
1/2 cup Chopped green pepper
1/2 cup Mayonnaise
2 ounces Jar chopped pimientos -- drained
Lettuce leaves Paprika, optional
In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and
pimientos. Cover and chill. For each serving, spoon about 3/4 cup onto a
lettuce leaf.
Sprinkle with paprika, if desired.
From: "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) -
Prodigy
- - - - - - - - - - - - - - - - - -
Cobb Salad
Recipe By :
Serving Size : 6
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch curly endive -- small bunch
1/2 head romaine lettuce
2 tablespoons chives -- minced
2 medium tomatoes -- peeled, seeded, dice
1 whole boneless skinless chicken breasts -- cooked, diced
6 bacon slices -- cooked, diced
1 avocado -- peeled and diced
3 hard-boiled eggs -- diced
1/2 cup Roquefort cheese -- crumbled
al French Dr ssing-----
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 garlic clove -- minced
1/4 cup olive oil
3/4 cup vegetable oil
Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in
1 large wide bowl or 6 individual wide shallow bowls. Add chives.
Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or
wedges across top of greens. Sprinkle with cheese. Chill. Meanwhile, to
make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper,
Worcestershire, mustard, garlic and oils. Chill. At serving time, shake
dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass
remaining dressing at table.
- - - - - - - - - - - - - - - - - -
Coconut Cream Dressing
Recipe By :
Serving Size : 8
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Sour Cream
3 tablespoons Flaked Coconut
1 tablespoon Honey
1 tablespoon Lime Juice
In small bowl, combine all ingredients, mix well.
Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing
- - - - - - - - - - - - - - - - - -
Cold Noodles With Tahini Dressing
Recipe By :
Serving Size : 1
Categories : Pasta Salads
Sauces And Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Vermicelli
3 Tablespoons Tahini
2 Cloves Garlic -- finely minced
2 Tablespoons Lemon Juice
Salt And Pepper
1 Tablespoon Water
1/2 To 3/4 Cup Olive Oil
Mix tahini, garlic, lemon juice, salt, pepper, and water. Blend until
smooth. Gradually add the olive oil, while whisking until smooth and
medium thick. Boil the vermicelli and drain. Cool under water and toss
with sauce. Add fresh vegetables if desired.
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Cold Potato Salad
Recipe By :
Serving Size : 6
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each Potatoes -- large *
-- boiling water
1/2 teaspoon Salt
1 each Onion; medium -- minced
3 tablespoons Vinegar
1/2 teaspoon Mustard -- prepared
1 teaspoon Sugar
2 teaspoons Dillseed
* Potatoes should be peeled and quartered.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++
++++ In medium saucepan cook potatoes in boiling salted water until
tender. Drain, reserving 3/4 cup of potato water.
Dice potatoes. Add oil and minced onion; toss gently. In small saucepan
bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
Keep at room temperature for 2 to 3 hours.
Stir in vinegar, mustard, sugar, and dillseed.
Potato salad will be creamy. Serve at room temperature.
- - - - - - - - - - - - - - - - - -
Cole Slaw
Recipe By :
Serving Size : 10
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons Mayonnaise -- (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoons Yellow mustard (heaping)
2 tablespoons Ketchup
2 tablespoons Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & Perrins
1 each Juice of mediums size lemon
3 teaspoons Salt (to taste)
4 each Bell peppers -- sliced
2 each Onions, medium -- shredded
1 each Large cabbage -- shredded
Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating
all the time. Beat until mixture has returned to the thickness of original
mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and
keep beating. Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly, adding the
lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in
a large salad bowl. pour sauce over and toss well. This should be done
about an hour before serving. Tastes even better the next day. From Justin
Wilson's "Outdoor Cooking With Inside Help"
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Coleslaw
Recipe By : Sylvia Woods
Serving Size : 6 Preparation Time :0:20
Categories : Salads Soul Food
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds cabbage -- green
2 large carrots -- (3/4 Pound)
1 cup Mayonnaise -- Hellmann's Preferred
1/4 cup white vinegar -- serve to taste
3 tablespoons sugar
1 tablespoon mustard -- prepared
1 cup raisins
1) Trim the tough outer leaves from the cabbage. Cut the cabbage into
quarters and cut away the core from the cabbage pieces. finely shred the
cabbage. There should be about 8 cups. Peel the carrots and trim the
ends.
Grate them on the coarse side of a grater.
2) Stir the mayonnaise, vinegar, sugar, and mustard together in a large
bowl until blended. Add the cabbage, carrots, and raisins and toss to
coat
with the dressing. Let stand, tossing occasionally, about 15 minutes.
Store, covered, in the refrigerator for at least a few hours and toss well
before serving.
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Confetti Chicken Salad
Recipe By :
Serving Size : 1
Categories : Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh lime juice
3 tablespoons olive oil
1 clove garlic -- crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups chicken -- cooked and cubed
1 red bell pepper -- cut into thin strips
1/3 cup green onions -- sliced
2 tablespoons fresh cilantro -- or parsley, chopped
2 jalapeno peppers -- stemmed, seeded, min
3 cups cooked rice -- cooled
2 avocados -- seed,peel,cut in chu
Blend lime juice, oil, garlic, chili powder and salt in large bowl.
Add chicken, red pepper, onions, cilantro and hot peppers. Cover and
refrigerate 2 to 3 hours. Add rice and avocado chunks; toss
lightly, and serve.
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Confetti Vegetable Relish
Recipe By : Jo Anne Merrill
Serving Size : 16 Preparation Time :0:10
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups corn -- * see note
1/2 red bell peppers -- seeded and chopped
1/2 green bell peppers -- seeded and chopped
4 scallions -- thinly sliced
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 1/2 tablespoons white wine vinegar
black pepper -- to taste
* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3
cups.
Place the corn in serving bowl; add rest of ingredients and mix well.
Yield: about 3-1/2 cups.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with sandwiches as a crunchy cold side dish.
NOTES : This is a crunchy and colorful side dish that is perfect for
serving with sandwiches or poultry and meat dishes. It will keep
for 2 weeks in the refrigerator when stored in tightly covered jar
or bowl.
Copper Pennies
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :24:00
Categories : Salads Vegetables
Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds carrots -- sliced crosswise
1 small onion -- chopped
3 celery stalks -- chopped
1 sweet pepper -- chopped
1 can tomato soup, condensed
3/4 cup sugar
1/4 cup oil
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
Cook carrots in salted water until tender. Drain. Add onion, pepper, and
celery to drained carrots. Mix remaining ingredients in a saucepan and
bring to a boil. Pour over carrots. Refrigerate overnight.
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CORIANDER CHICKEN SALAD
Recipe By :
Serving Size : 6
Categories : Salads Poultry
Chinese Misc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Coriander -- chopped
3 Scallions (including tops) -- minced
2 Chicken breasts -- boneless
skinless
3 tablespoons Butter or margarine
1/4 cup Sesame seeds -- toasted
Garlic clove -- minced
1/2 Head of iceberg lettuce -- shredded
-----SESAME DRESSING-----
1 tablespoon Dry mustard
1 tablespoon -Water
1/2 cup Sesame oil
1/2 cup Salad oil
1/4 cup Soy sauce
3 teaspoons Sugar
1 tablespoon Lemon juice
1/4 teaspoon Chinese 5-spice powder
Cut chicken into strips (optional: soak in soy sauce for one hour). Fry
chicken in butter and garlic until brown. Reduce heat and simmer until
done. Cool in the refrigerator. Toss cooled chicken with coriander,
sesame seeds and scallions. Toss in sesame dressing (see below). Serve
over a bed of shredded lettuce.
DRESSING: Make a paste of mustard and water. Blend in other ingredients
until homogeneous. Optional: let dressing sit at room temperature over
night to get well-blended mixture (but it tastes fine freshly made, too)
- - - - - - - - - - - - - - - - - -
CORN, BLACK, BEAN AND RED PEPPER SALAD
Recipe By :
Serving Size : 6
Categories : Vegetables Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Corn Kernels -- cooked
16 ounces Black Beans ;Can, rinsed
-- drained
1 Red pepper -- diced
4 tablespoons Olive oil
2 tablespoons Wine vinegar
1/2 teaspoon Cumin
Salt
Pepper
2 tablespoons Coriander -- sprinkle chopped
Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black
beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine
vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well,
sprinkle with 2 tablespoons chopped coriander.
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Cottage Cheese Salad
Recipe By : QuickF
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package cherry jello -- large
1 c crushed pineapple
1 carton cool whip
1 container cottage cheese
12 slliced cherries
Mix dry jello with drained pineapple
Add cottage cheese and cherries
Fold in cool whip
Chill and serve.
- - - - - - - - - - - - - - - - - -
NOTES : If you want a small salad use small containers of each item.
Recipe fromQuickF.
Counterfeit Tuna Salad
Recipe By :
Serving Size : 4
Categories : Salads Vegetarian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Carrots -- finely shredded
1/2 small Onion -- grated (1 tb)
1/2 cup Celery -- chopped fine
2 tablespoons Sweet pickle relish
1 tablespoon Lemon juice
1/4 cup Nayonnaise
Salt & Pepper
In a medium bowl, combine carrots, onion, celery and relish. In a small
bowl, combine remaining ingredients. Add to carrot mixture, mixing well.
Chell several hours or overnight to blend flavors.
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Crawfish and Egg Salad
Recipe By :
Serving Size : 8
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Each Eggs, hard boiled
1 Tablespoon Durkee's famous sauce
1 Pound Chopped crawfish or shrimp
2 Tablespoons Mayonnaise
Salt, if needed
2 Tablespoons Dill pickles, finely chopped
1 Teaspoon Red cayenne pepper
1 Teaspoon Poupon mustard
To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp
salt
and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to
boil
and remove from heat immediately. Drain and cool. Chop hard-boiled eggs.
Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's,
and
mayonnaise and add to egg mixture. If needed, add more pepper and salt.
From
Justin Wilson's "Outdoor Cooking With Inside Help"
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 541 0 471 0 1326 1115 272 504
CREAMY CHICKEN SALAD WITH MANGO DRESSING *
Recipe By :
Serving Size : 6
Categories : Salads Chicken
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
3 Chicken breast -- whole
boneless
1 cup Chicken broth
3/4 cup Rice
2 Mangoes
3 Green onions -- chopped
3 tablespoons French dressing
-----MANGO DRESSING-----
1 Mango
1/2 cup Light cream
1/4 cup Thousand island dressing
1 tablespoon Mint -- chopped
1 tablespoon Mango chutney
Place chicken stock in pan, add chicken; cover and bring to a boil, reduce
heat and simmer 10 minutes or until chicken is tender; drain and cool. Add
rice gradually to a large pan of boiling water. Boil rapidly, uncovered,
for 10 minutes or until rice is tender; drain and cool. Cut mango into
thin strips. Cut chicken into slices. Make dressing by combining all
ingredients in a blender. Combine rice, onions and French dressing in a
bowl. Place on plates; top with chicken and mango dressing.
- - - - - - - - - - - - - - - - - -
Creamy Fruit Salad
Recipe By :
Serving Size : 6
Categories : Salads Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Strawberries -- quartered
1 cup Cantaloupe -- chunked
6 each Strawberries -- whole
1 each Apple -- cored and chopped
20 each Grapes -- seedless green
1/2 cup Pineapple -- chunked
1/2 cup Mandarin orange sections*
1 1/2 cups Topping*
2 tablespoons Coconut -- shredded & toasted
In 2 quart bowl combine fruits except whole berries; cover with plastic
wrap and refrigerate until well chilled, at least 2 hours. To serve: into
each of 6 parfait or sundae glasses spoon 2 T whipped topping* thawed
frozen non-dairy) and top each portion with 1/4 c.
fruit mixture. Top each portion of fruit with 1 T whipped topping, then an
equal amount of remaining fruit mixture. Spoon 1 T whipped topping onto
each portion of fruit, sprinkle with 1 t coconut, and granish with 1
berry. 1 serving=116 calories.
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Creamy Kidney Bean Salad
Recipe By :
Serving Size : 8
Categories : Salads Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Light Red Kidney Beans
1/4 cup Onion -- chopped fine
1/4 cup Celery -- chopped fine
1/4 cup Carrot -- chopped fine
2 teaspoons Vinegar
1/8 cup Mayonnaise
3/8 cup mayonnaise-type salad dressing
1 teaspoon Mustard
1 teaspoon relish
Place beans in a saucepan, bring to a boil, reduce heat and simmer for
five min. or until desired doneness. Place chopped vegetables in a
microwave safe dish and nuke for two min. Drain beans, reserving liquid.
Let beans and veggies cool to room temperature.
Combine mayo, salad dressing, vinegar, mustard, and 6 T. reserved liquid,
and mix well.
Combine beans, chopped vegetables, relish and sauce and mix. Chill before
serving.
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Nutr. Assoc. : 3815 0 0 0 0 0 0 0 0
Crunchy Refrigerator Coleslaw
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :12:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cabbage head -- shredded
1 cup green peppers -- julienned
2 carrots -- shredded
1 Bermuda onions -- minced
1 cup Jicama
1 cup sugar
--- Dressing: ---
2 teaspoons sugar
1 teaspoon celery seed
teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon cilantro -- minced
1 teaspoon fresh parsley
1/4 teaspoon ground basil
3/4 cup vegetable oil
1 cup cider vinegar
* Add julienned or chopped jicama just before serving.
1. Shred the cabbage very thin. Combine with pepper, minced onion,
and carrots. Sprinkle with sugar, being sure to stir and sprinkle so sugar
reaches all the cabbage.
2. In a saucepan, combine all the dressing ingredients. Bring to a
boil; remove from heat. While still hot, pour this over the cabbage
mixture, blending well.
3. Cover and refrigerate 8 hours or overnight. Add jicama and stir
again before serving.
- - - - - - - - - - - - - - - - - -
NOTES : This is a delicious salad that lends itself to advance
preparation.
Cucumber and Avocado Salad
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each English Seedless Cucumber
Salt
Chili Pepper
1 tablespoon Fresh Lime Juice
1 teaspoon Minced Onion
Slices -- Sweet Red Pepper
Lettuce
1 each Ripe Avocado -- sliced
Fresh Parsley
Peel and slice the cucumber paper-thin. Season with salt, chili pepper and
lime juice. Sprinkle with onion and red pepper slices.
arrange lettuce on 6 serving plates. Pile cucumber mixture in center of
each plate. Add avocado slices and parsley. 6 servings. By Lloyd Tull, Le
Caribec, From The Gazette, 91/02/27.
- - - - - - - - - - - - - - - - - -
Cucumber and Onion Salad
Recipe By :
Serving Size : 1
Categories : Salads Very Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium cucumber -- sliced
1 medium onion -- sliced
2 teaspoons salt
2 tablespoons sugar
2 tablespoons vinegar
1 cup cold water
1/4 teaspoon pepper
Mix together and chill before serving.
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Cucumber In Sour Cream Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Med cucumber thin sl 3 cups
1 teaspoon Salt
1/2 cup Sour cream
1 tablespoon White vinegar
2 each Drops of tabasco
2 tablespoons Chopped chives
1 teaspoon Dill seed or fresh chop dill
1 each Dash of pepper
Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly.
Dry on peper towel.
Combine sour cream, vinegar, tabasco, chives, dill seed and pepper.
Pour over cucumber. Chill well before using. Garnish with fresh dill.
- - - - - - - - - - - - - - - - - -
Cucumber Relish Salad
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Cucumbers -- medium
1 1/2 tablespoons Sugar
1 1/2 tablespoons Cider vinegar
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Sour cream
1 tablespoon Parsley; fresh -- minced
Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and
pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with
sour cream. Top with minced parsley.
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Cucumber Salad
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Lime gelatin (3 oz.)
1 cup Hot water
1 cup Cucumber -- scrubbed & grated
1/2 cup Onion -- grated
1 cup Sour cream
1 cup Cottage cheese
1 cup Mayonnaise
Dissolve gelatin in hot water. Let cool. Add cucumber and onion to
gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6
cup mold and refrigerate at least four hours before serving.
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Cucumber-Mint Salad
Recipe By : Newsday, 5/17/94
Serving Size : 4
Categories : Salads Herbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cucumber
1 small onion -- chopped fine
1 tablespoon fresh mint -- chopped
1/4 cup white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in
bowl and mix. Serve at room temperature. Serves 4.
- - - - - - - - - - - - - - - - - -
Cucumbers With Yogurt Dressing
Recipe By : Jo Merrill
Serving Size : 6 Preparation Time :1:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups lowfat yogurt
6 tablespoons scallions -- chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mustard
3 cucumbers -- sliced
dill weed sprigs -- for garnish
In small bowl, combine the yogurt, scallions, salt, pepper and
mustard. Blend. Add thinly sliced cucumbers and mix well to coat with
dressing. Lay about 2 or 3 dill sprigs on top but do not mix in. Cover
tightly and refrigerate for one hour.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve this cool summertime salad with cold cuts.
CUMIN CRUSTED CHICKEN SALAD
Recipe By :
Serving Size : 4
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Chopped Tomato
3 tablespoons Peeled -- Chopped Cucumber
3 tablespoons Chopped Green Pepper
1 tablespoon Chopped Purple Onion
1 small Jalapeno Pepper Chopped
1 tablespoon Ground Cumin
1 teaspoon Pepper
4 (4 Oz. ) Chicken Breasts
Boned And Skinned
1 tablespoon Red Wine Vinegar
Cherry Tomatoes (Optional)
Fresh Basil (Optional)
Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in
A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken
Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat
Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove
From Skillet, Reserving Drippings in Skillet. Set Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over
Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast
Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With
Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes &
Basil.
155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.
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CURRIED CHICKEN & MANGO SALAD
Recipe By :
Serving Size : 4
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts Water
4 (4 Oz.) Boneless -- Skinned
Chicken Breasts
3/4 cup Plain Yogurt
1 tablespoon Lime Juice
1 tablespoon Honey
1 teaspoon Curry Powder
1/8 teaspoon Salt
1/2 teaspoon Pepper
1 cup Peeled Cubed Mango -- Papaya
OR Pineapple
4 Lettuce Leaves
Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat &
Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut
Into 1/2 in. Pieces & Set Aside.
Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium
Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad
Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good
Also With Chopped Celery Added.)
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Curried Chicken and Bow Tie Pasta Salad
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken
----poaching ingredients----
6 each *peppercorns
1 each *bay leaf
1 each *parsley stalk
1 each *sprig of fresh thyme
1 each *onion
1 each *carrot
1 each *celery stalk
Green pepper -- finely shred
Red pepper -- finely shred
Yellow pepper -- finely shred
8 ounces Bow tie pasta -- cooked
1 each Salt
1 each Pepper
------curry flavouring------
*small onion finely diced
2 teaspoons *vegetable oil
1 tablespoon *curry powder
1/2 cup *white wine
2 tablespoons *water
------curry mayonnaise------
1 1/2 cups Mayonnaise
2 tablespoons Warm water
3 tablespoons Curry flavoring (above)
1 each Pepper
1 each Salt
Poach chicken by placing in a large pot with enough cold water to barely
cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion,
carrot and celery cut into quarters. Bring to a bare boil with lid on;
reduce heat to low and simmer for 50 minutes.
Cool in poaching liquid, then drain, skin and shred. To make curry
flavouring, soften diced onion in hot oil, then add curry powder and cook
over medium-high heat for a further 3 minutes. Add wine and water.
Boil rapidly until reduced to about 3 tablespoons.
Strain and let cool. Prepare curry mayonnaise by combining all ingredients
until smooth. Place peppers in a large bowl (reserving a little for
garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
Mix gently until well- coated. If mayonnaise mixture is too thick, add
warm water gradually until a smooth consistency is attained.
Place a portion of salad on bed of spinach and sprinkle reserved peppers
on top. Assemble just before serving, as the mayonnaise quickly loses its
fresh look.
- - - - - - - - - - - - - - - - - -
Curried Chicken Salad
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :0:20
Categories : Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons curry powder
2 cups cooked chicken -- chopped
1/4 cup diced celery
1/2 cup Thompson seedless grapes -- halved
1/4 cup almond slivers
Blend mayonnaise, lemon juice, and curry powder. Mix into remaining
ingredients. Chill at least one hour before serving.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve on whole leaves of Romaine lettuce.
NOTES : Walnuts may be substituted for almonds and/or raisins (soaked in
hot water and drained) for grapes.
Curried Orzo And Chicken Salad
Recipe By :
Serving Size : 1
Categories : Pasta Poultry
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole Boneless Skinless Chicken Breasts -- cooked and chopped
1 1/2 Cups Orzo -- raw
1 Tablespoon Unsalted Butter
2 Teaspoons Curry
2 Cups Chicken Broth
1/2 Cup Cucumber -- peel/seed/dice
1/2 Green Pepper -- diced
2 Scallions -- sliced
1/3 Cup Raw Peas
6 Oz. Jar Marinated Artichoke Hearts -- undrained
1/4 Cup Mayonnaise
Brown the orzo in the butter. Add the curry powder and the broth and
boil until the pasta is cooked. Drain (if necessary) and chill. Mix the
vegetables and the pasta together. Combine the mayonnaise and the
artichoke liquid together to make a dressing. Toss the pasta and the
dressing together. Add the chicken and serve.
- - - - - - - - - - - - - - - - - -
CURRIED SPINACH SALAD
Recipe By :
Serving Size : 4
Categories : Salads Poultry
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Brinks
2 Chicken breasts; raw, whole -- cut into thin strips
2 tablespoons Oil
2 tablespoons Soy sauce
-----SALAD-----
6 cups Spinach -- torn
1 cup Apple; tart -- chopped
1/4 cup Peanuts
1/4 cup Raisins
-----DRESSING-----
2/3 cup Oil
1/2 cup Maple-flavored syrup
1/2 cup Cider vinegar
1 tablespoon Instant minced onion
1 teaspoon Curry powder
1 teaspoon Prepared mustard
1/4 teaspoon Salt
For Dressing: Combine all in blender. Blend 15 seconds. Chill 4 hours or
overnight. Makes 1-2/3 cups dressing. 60 calories per tablespoon.
Saute chicken in oil after marinating in soy sauce. Drain and chill 4
hours or overnight.
For Salad: Combine spinach with 1 cup dressing or less if desired and
toss. Divide into 4 plates. Divide chicken, apple, peanuts, raisins and
place on top of spinach. Serve immediately with additional dressing if
desired. Each serving : 525 calories.
This dressing if very good and I have used it with other types of spinach
salads and have also made it with low calorie syrup. The original recipe
called for real maple syrup which makes the dressing extra special.
Serve with a good crusty french bread.
- - - - - - - - - - - - - - - - - -
CURRY CHICKEN WITH GRAPES
Recipe By :
Serving Size : 8
Categories : Poultry Salads
Usenet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Chicken breast -- halves (boned)
6 cups Grapes -- seedless
less -- vary amount
taste)
2 cups Mayonnaise
4 teaspoons Curry powder
3 teaspoons Olive oil
1 teaspoon Cayenne pepper
1/2 teaspoon Black pepper -- ground
1 teaspoon Fruit vinegar
Make the sauce by mixing together all ingredients except the chicken and
the grapes. Season to taste (sample by dipping a grape into the sauce and
then eating it).
Broil the chicken breasts (3-5 minutes on each side in a preheated
broiler), then dice or shred into small bite-sized pieces.
Mix chopped chicken with about 2 cups of whole grapes. Cover with the
sauce. Add more grapes to taste. My taste is to add vast quantities of
grapes.
NOTES:
* Chicken fruit salad curry -- One day I was invited to a beach picnic,
and asked to bring a salad. A friend and I got together in his kitchen and
concocted a curried chicken salad with grapes. It was delicious, but we
forgot to write down the recipe. After some more experimentation, I have
come up with this recipe. I don't know if it is the same as what we made
that day at the beach, but it is delicious.
: Difficulty: easy.
: Time: 20 minutes including cooking the chicken.
: Precision: no need to measure.
: Tracy Larrabee : Stanford University, Computer Science Department, Palo
Alto, CA, USA : larrabee@sushi.stanford.edu larrabee@decwrl.dec.com
: Copyright (C) 1986 USENET Community Trust
- - - - - - - - - - - - - - - - - -
Date, Goat Cheese and Mesclun Salad
Recipe By : MsBello
Serving Size : 1
Categories : Cheese Fruits
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For vinaigrette
2 tbsp red wine vinegar
1 tbsp. s oy sauce
freshly ground pepper
1/2 cup extra virgin olive oil
8 cups mesclun(mixed bay greens, 3/4 lb.) -- rinsed/spun dry
8 dried dates (preferably Medjool) -- pitted
cut lengthwise into thin stripes
6 oz soft goat cheese, cut into pieces -- room temp
In a small bowl, whisk together vinegar, soy sauce, pepper and salt to
taste
and add oil in a stream, whisking until emulsified. May be made 1 day
ahead
and chilled, covered. Bring to room temp. before serving.
In bowl, toss mesclun with vinaigretteand divide among 8 salad plates. Top
salads with dates and gost cheese.
- - - - - - - - - - - - - - - - - -
NOTES : Gourmet Magazine. Serves 8...
David Vano's Caesar Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
see dir page
I have made my own caeser salad for over 20 years. I learned
it from a friend and I have made a few changes that have improved it. I
order caesar salad when I see it on the menu and to be honest, mine is the
best. Start with a medium head of romaine lettuce. Holding head firmly,
cut 1/2" off botton and then cut entire head in 1" slices. Put in cold
water. Let sit while preparing dressing.In a very large wooden bowl add
the following: 3" strip of anchovie paste; 1 coddled egg (a must); the
juice of 1/2 lemon; 4 T balsamic vineger; 5 T olive oil (I do not use
extra virgin because it does not have the taste; the less expensive, more
pressed olive oil is my choice); 1-2 cloves or garlic pressed; 1/2 t
seasoned salt; 1 T Lea and Perrin; Tobasco to taste, 4-5 drops; 2-3 T
parmasean cheese fresh grated (never out of a box); your favorite
croutons. Start with the garlic and anchovy paste. Mix in bowl with all
liquids; add remaining ingredients; put in croutons to let sit in liquid
for a few seconds. Thoroughly dry lettuce (use spinner if you have one)
and put in bowl. Toss until all lettuce is coated. Add fresh groung pepper
(I
like a lot) and a few more croutons. Serve immediately. Offer more pepper.
Please note that you cannot make this ahead; it will be no good in 1-2
hours. Also, if you do not eat all salad throw out remaining. Romane
lettuce gets very bitter and cannot be left over. David Vano
- - - - - - - - - - - - - - - - - -
Diakon and Tuna Salad
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Daikon -- cut into 1 1/2"
ru ub in 1/2 tbls -- of salt and drain
1/2 cup Onion; thinly sliced -- soak
water for 10 minutes -- drain
10 Okura -- rub in 1/2 tb salt
cook, drain -- chopped
1 can Tuna -- drained (keep 1 tb o
from tuna for -- dressing *
-----DRESSING-----
1 1/2 tablespoons Rice vinegar
1 1/2 tablespoons Soy sauce
1 tablespoon Juice from tuna* -- mix well
Put well-drained tuna flakes into a bowl and add daikon, onion and okura;
mix well. Pour in dressing to the tuna mixture and mix. Toss and put into
a serving platter and serve.
- - - - - - - - - - - - - - - - - -
Diane's Bean Salad
Recipe By :
Serving Size : 12
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Pinto beans
1/2 pound Grated chedder cheese
1 each Med onion
1 each Bottle catalina dressing
1 each Small pkg. large fritos
1/2 each Head of lettuce
1 each Large tomatoe
Mix all together. Top with lettuce and tomatoe.
- - - - - - - - - - - - - - - - - -
Dieter's Taco Salad
Recipe By :
Serving Size : 4
Categories : Low-Cal Salads
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef -- lean
Onion -- medium
Green pepper, large -- chopped
8 ounces Tomatoe sauce -- no-salt
1 tablespoon Vinegar
1 teaspoon Mustard -- dry
1/2 teaspoon Pepper, red -- crushed
1/2 teaspoon Basil, dried -- crushed
1/4 teaspoon Garlic powder
1 tablespoon Water
Tortillas -- 8-inch
4 cups Lettuce -- shredded
Tomatoes, cherry -- halved
Carrot, medium -- shredded
1/4 cup Parmesan cheese -- grated
NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g
fat 85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green
pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil;
reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F
oven for 10 minutes.
Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla
into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4
plates. Place a tortilla on each plate. Spoon beef mixture into tortillas.
Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER
HOMES AND GARDENS
- - - - - - - - - - - - - - - - - -
Dilled Cucumber Salad
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :2:15
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cucumber -- peeled seeded, dice
1 pint sour cream
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon onion -- grated
3 tablespoons fresh dill -- chopped
Mix sour cream, vinegar, salt, cayenne, and grated onion. Stir in
chopped dill and diced cucumber. Refrigerate two hours before serving.
- - - - - - - - - - - - - - - - - -
Donna's Marinated Broccoli Salad
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boxes frozen broccoli spears
8 ounces Italian salad dressing
3/4 cup mayonnaise
1/3 cup sour cream
2 hard-boiled eggs -- chopped
3/4 tablespoon chives -- chopped
Cook broccoli according to directions on package. Drain well. Marinate
the spears in Italian Dressing at room temperature for 4-7 hours.
Meanwhile, make a mixture of the mayo, sour cream, chopped
eggs and chopped chives and refrigerate till spears are thru
marinating. Drain spears well, and add the mayo mixture, stirring in
gently so as not to break spears. Serve cold. Serves about 4 comfortably.
Donna Hartman
- - - - - - - - - - - - - - - - - -
Double Raspberry Salad
Recipe By :
Serving Size : 8
Categories : Salads Londontowne
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Raspberry Jello
1 cup Boiling water
1 package Frozen raspberries
1 can Whole cranberries
Dissolve Jello in boiling water. Mix in raspberries and cranberries.
Chill until firm. Mrs. Harold T. Cook
- - - - - - - - - - - - - - - - - -
Dressing for Fruit Salads
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon flour
1/3 cup sugar
1 egg -- lightly beaten
1 1/2 tablespoons lemon juice
1/4 cup orange juice
1/2 cup pineapple juice
1/2 cup whipping cream
Mix flour and sugar in top of double boiler. Stir in egg. Add fruit
juices and cook over medium heat, stirring, until thick. CHILL. Whip
cream and fold into chilled fruit salad, especially those made with fruit
juice and gelatin.
- - - - - - - - - - - - - - - - - -
DRUNKEN CHICKEN SALAD
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boned chicken breasts -- cook
1 cup Sherry
1 teaspoon Salt
1/2 teaspoon Sugar
1 Head red leaf lettuce
1/2 cup Cilantro -- (leaves) optional
3 tablespoons Sesame seeds -- toasted golden
4 Scallions; w/green -- chopped
Cut cooked chicken breasts in half. Put in large bowl with wine, salt and
sugar. Toss, cover and marinate for 24 hours in the refrigerator. Next day
drain off marinade. Arrange lettuce leaves on serving platter; place
chicken pieces in the center. Sprinkle with sesame seed, cilantro leaves,
and scallions. Judy Garnett/pjxg05a Raleigh, NC
- - - - - - - - - - - - - - - - - -
ELEGANT CHICKEN SALAD
Recipe By :
Serving Size : 6
Categories : Salads Misc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Olive oil
2 Chicken breasts
3 cups Chicken broth or water
1/4 cup Balsamic vinegar
2 tablespoons Orange juice
1 tablespoon Dijon mustard
1/4 cup Chives
2 tablespoons Tarragon -- chopped
Salt and pepper
3 cups Rice (wild or white)
Poach chicken in broth or water for about 20 minutes. In salad bowl
combine vinegar, juice, and mustard. Gradually whisk in oil. Stir in
chives and tarragon and season with salt and pepper. Cut chicken into bite
sized pieces. Add chicken and rice to dressing. Toss well.
- - - - - - - - - - - - - - - - - -
Endive, Beet and Red-Onion Salad
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Raw Beets -- trimmed
3 each Heads of Belgian Endives -- md
1 each Red onion
1 tablespoon Dijon Mustard
1 tablespoon Red Wine Vinegar
3 tablespoons Vegetable oil
4 tablespoons Finely Chopped Parsley
Place the beets in a saucepan and add water to cover with salt. Bring to a
boil until the beets are tender, about 30 minutes, depending on the size
or age of the beets. Drain and let cool. Remove the skins and slice the
beets. Trim off the bottom of the endives and cut them into 1 1/2 inch
strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice
the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl.
Add the oil and blend well with a wire whisk. Add the beets, endive, onion
and parsley. Toss well and serve.
Serves 4. From The Gazette 90/12/12.
- - - - - - - - - - - - - - - - - -
Endive-Radicchio Salad
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:15
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head curly endive
1 radicchio
1 head Belgian endive
3 tablespoons sesame seeds
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons white wine vinegar
4 tablespoons honey
1 tablespoon soy sauce
salt -- to taste
black pepper
1. Prepare curly endive; remove stems and tear into small pieces.
Prepare radicchio; shred. Prepare Belgian endive; julienne.
2. Combine in a large bowl all the greens and sesame seeds. Toss well
and set aside.
3. In a small bowl combine the remaining ingredients; blend
thoroughly.
4. Pour the dressing over the greens mixture and serve immediately or
refrigerate, tightly covered, for a few hours.
- - - - - - - - - - - - - - - - - -
Serving Ideas : A delicate salad to serve with pasta or broiled fish.
ENSALADA GUANAJUATO (FIVE BEAN SALAD GUANAJUATO STYLE)
Recipe By :
Serving Size : 6
Categories : Salads Beans
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Drained OR canned cooked -- pinto beans
1 cup Drained cooked black beans
1 can (8-3/4 oz) garbanzo beans -- drained
1 can (8 oz) cut green beans -- drained
1 cup Drained canned wax beans
1/2 Green pepper -- cut in thin
1/4 Red onion -- thinly sliced
6 tablespoons Vegetable oil
3 tablespoons Vinegar [I increased vinegar -- by 50 percent. K.B.]
1/2 teaspoon Salt
1/4 teaspoon Dried leaf oregano -- crushed
1/8 teaspoon Garlic powder
Freshly ground black pepper
1 Tomato, chopped -- drained
3 tablespoons Mayonnaise
If cooking your own pinto and black beans, cook until firm-tender and not
mushy. Combine pinto beans, black beansm garbanzo beans, green beans and
wax beans in a large bowl. Add green pepper and red onion. In a small
bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to
taste. Pour over salad and toss gently but thoroughly. Cover and
refrigerate overnight. Just before serving, add tomatoes and mayonnaise.
Toss until well blended.
Makes 6 to 8 servings.
From: MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson, 1980. ISBN
0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 5/93
- - - - - - - - - - - - - - - - - -
Essig Krautersauce
Recipe By :
Serving Size : 1
Categories : Dressings Salads
German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Shallots -- chopped
1 tablespoon Capers -- chopped
1 tablespoon Parsley -- chopped
1 tablespoon Chervil -- chopped
1 tablespoon Chives -- chopped
1 cup Olive oil
1/2 cup Tarragon vinegar
1 teaspoon Salt
1/2 teaspoon Pepper
Mix the first five ingredients with the oil and let stand for at least 1
hour. Add the vinegar, salt and pepper. This dressing may be used with
meat, fish, vegetables or salad. Rice one hard-cooked egg over the dish if
desired, or egg may be added to the dressing. 2 Tb.
green onion, chopped may be substituted for the shallots. Great over fresh
chopped tomato! It may be served hot or cold. Gourmet's Old Vienna
Cookbook (And almost exactly like my grandmother did it...she was so
stubborn, if she had seen this in print, she would have sworn they had
stolen it from her!!!!)
- - - - - - - - - - - - - - - - - -
Favorite Bean Recipe
Recipe By : YARBLADY/AOL
Serving Size : 8
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans dark red kidney beans -- drained
3/4 cup diced onions
3/4 cup sliced celery -- OR
1/2 cup sliced tender staoks of Lovage
3/4 cup green pimiento stuffed olives -- chopped
1/2 cup Vlasic's Hot Piccalili relish -- to to taste
ground white pepper
Lowfat mayonnaise -- to moisten
Combine all vegetables and piccalili. Season with pepper. Add mayonnaise
to moisten. Mix well. Chill and serve.
- - - - - - - - - - - - - - - - - -
NOTES : Can use dried beans, cooked for dried. May not be able to find Pi
ccalili. Can use homemade. A Family favorite for Yarblady.
#34-
Five Cup Fruit Salad
Recipe By :
Serving Size : 8
Categories : Salads Londontowne
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 ounces Can mandarin oranges -- draind
13 1/2 ounces Can pineapple chunks -- draind
1/2 cup Juice from pineapple
1 1/2 cups Miniature marshmallows
2 cups Sour cream
3 1/2 ounces Flaked coconut
Grapes/cherries for garnish
Combine all ingredients except garnish, and chill several hours or
overnight. Serve on lettuce cups garnished with grapes or cherries.
Mrs. Robert F. Lewis
- - - - - - - - - - - - - - - - - -
FLUFFY FRUIT SALAD
Recipe By :
Serving Size : 6
Categories : Salads Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans (20 oz. ea.) crushed -- pineapple
2/3 cup Sugar
2 tablespoons Flour
2 Eggs -- lightly beaten
1/4 cup Orange juice
3 tablespoons Lemon juice
1 tablespoon Vegetable oil
2 cans (17 oz. ea.) fruit cocktail -- drained
2 cans (11 oz. ea.) mandarin -- oranges, drained
2 Bananas -- sliced
1 cup Heavy cream -- whipped
"I like to bring my mom's fruit salad to potlucks.
It's smooth sauce combined with all the colorful fruit makes it different
than any other fruit salad I've tried. I've given out the recipe more
times than I can remember." - Anne Heinonen
Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple
aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and
oil.
Bring to a boil, stirring constantly. Boil for 1 minute; remove from the
heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail,
oranges and bananas. Fold in whipped cream and cooled sauce.
Chill for several hours.
From: "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) -
Prodigy
- - - - - - - - - - - - - - - - - -
French Potato Salad with Tarragon Vinaigrette
Recipe By : Lighthearted Everyday Cooking by Anne Lindsay, McMillan, 199
Serving Size : 8
Categories : Salads Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds red potatoes -- small, unpeeled
1 cup fresh parsley -- chopped
1/2 cup red onion -- chopped
Pepper
-----Tarragon Vinaigrette-----
1/3 cup wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
Pepper
Scrub potatoes. In a large pot of boiling water, cook potatoes until
fork-tender; drain. Shake pan over medium heat for a minute to dry
potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine
potatoes, parsley and onion. Tarragon vinaigrette: In a small bowl whisk
together vinegar, oil, mutsrad and tarragon; mix well. Pour over warm
potatoes and toss to mix. Season with pepper to taste. Cover and let stand
at room temperature for at least 1 hour or refrigerate up to 3 days.
- - - - - - - - - - - - - - - - - -
French Style Potato Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium potatoes -- about 2 lb.
1 clove garlic -- cut into halves
1/4 teaspoon instant beef bouillon -- or chicken
1/3 cup hot water
1/3 cup dry white wine
3 tablespoons parsley -- snipped
------Tarragon Dressing-----
3 tablespoons olive oil -- or vegetable oil
2 tablespoons tarragon vinegar
2 teaspoons chives -- snipped
1 teaspoon salt
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/8 teaspoon pepper
To Prepare Salad: Heat 1-inch salted water (1/2 teaspoon salt to 1 cup
water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and
cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart
bowl with garlic. Discard garlic. Cut potatoes into 1/4-inch slices and
place in bowl. Dissolve bouillon in hot water. Add wine. Pour over
potatoes. Cover and refrigerate, stirring once or twice. Drain. To Prepare
Dressing: Shake all ingredients in tightly covered jar and gently toss
with potatoes. Sprinkle with parsley. Garnish with tomato wedges if
desired.
- - - - - - - - - - - - - - - - - -
Fresh Marinated Vegetables
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :2:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups mixed vegetables
2/3 cup olive oil
1/3 cup white wine
1/4 cup white wine vinegar
1/2 cup chopped onions
3 garlic cloves -- minced
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
black pepper -- to taste
1 cup fresh parsley -- finely chopped
* You will need a total of 4 cups fresh vegetables cut into bite-sized
pieces. Some good choices are: green beans, broccoli flowerettes,
cauliflower, red and green bell peppers, whole baby carrots, zucchini and
hearts of celery.
1. Combine all ingredients except 1/2 cup parsley in a large, heavy
pot. Add enough water to cover vegetables. Cover tightly and cook over
medium heat until vegetables are just tender but still crisp. This will
take 10-12 minutes.
2. Remove from heat, remove cover, and let vegetables cool in the
pot. When cool, transfer to serving dish. Cover; chill to allow flavors to
blend. Bring to room temperature to serve; top with remaining parsley.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Great with cold roast beef or poultry.
Fresh Spinach Salad
Recipe By :
Serving Size : 1
Categories : Salads Londontowne
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Caesar salad dressing
4 tablespoons Cottage cheese
Fresh spinach
Two hours before serving, marinate Caesar salad dressing with cottage
cheese. Prepare fresh spinach by washing, cutting out large vein in center
of leaves, and tearing into desired size pieces. Drain. Pour dressing over
spinach, toss, and serve. Mrs. John P. Elberti
- - - - - - - - - - - - - - - - - -
From dmlois@outreach.its.mcw.edu Mon Jun 20 00:45:32 1994
Recipe By : bette@wc.novell.com (Elizabeth Brennan)
Serving Size : 1
Categories : Beans Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
E *****
(serve cold, room temp or warm)
Cook beans with 3 slices of fresh ginger. Drain liquid and add rice wine
vinegar, sugar and black pepper to beans. In a small frying pan sautee
chopped garlic, cumin seeds (or ground) and two dried red chilies in olive
oil or ghee. Add to beans. When beans have cooled to room temp, stir in
yogurt. Add salt to taste.
I left the ginger and chilies in the pot and warned my guests. You could
remove them before serving. Sorry about the lack of quantities, this was a
creative, stream of consciousness kind of recipe. The results were highly
praised.
Bette
- - - - - - - - - - - - - - - - - -
Frosty Fruit Salad
Recipe By : TrinaMaria
Serving Size : 9
Categories : Fruits Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C sugar
1/8 tsp salt
1 quart buttermilk -- 4 cups
1 tsp vanilla
1 can crushed pineapple -- (20 oz) drained
1 can fruit cocktail -- (17 oz) drained
In large bowl, combine sugar, salt, buttermilk and vanilla til well mixed.
Gently stir in drained fruits. Pour into 9" square pan. Freeze til firm.
- - - - - - - - - - - - - - - - - -
NOTES : 9-12 servings. from Pillsbury's "Best Recipes
Frozen Cranberry Salad
Recipe By : MSBello
Serving Size : 9
Categories : Salads Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3 oz.pkgs cream cheese -- softened
2 tbsp sugar
2 tbsp mayonnaise or salad dressing
16 oz can jellied whole cranberry sauce
8 oz can crushed pineapple -- drained
1/2 cup chopped pecans
1 cup whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
lettuce leaves
Fresh mint leaves, fresh cranberries -- to garnish
Combine first 3 ingredients, stirring until smooth. Stir in cranberry
sauce,
pineapple and pecans.
Beat whipping cream until foamy;gradually add powdered sugar, beating
until
soft peaks form. Stir in 1 tsp. vanilla.
Fold whipped cream mixture into cranberry mixture; spoon into 8" square
dish.
Cover and freeze until firm.
Cut into squares and serve on lettuce leaves. Garnish with mint and
cranberries.
- - - - - - - - - - - - - - - - - -
NOTES : Serves 9..
Frozen Pineapple-Almond Salad
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :4:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup blanched almonds
1 1/2 cups crushed pineapple -- drained
1/2 cup maraschino cherries -- drained
1/2 cup chopped dates
24 marshmallows
8 ounces cream cheese -- softened
1/4 cup mayonnaise
1 cup whipping cream
*Buy blanched, toasted salted almonds or blanch your own by dropping 1/2
cup almonds into boiling water. Turn off heat and let almonds stay in
water only one minute. Remove to paper towels to drain thoroughly. With
fingers, rub almonds until peel comes off.
1. Coarsely chop almonds, set aside.
2. Drain pineapple and reserve syrup.
3. Cut drained cherries into quarters and set aside.
4. Cut dates (about 3 ounces) into slivers and set aside.
5. Cut marshmallows into eighths and set aside.
6. Combine in bowl 3 tablespoons of pineapple syrup and the softened
cream cheese. Beat until fluffy, then blend in 1/4 cup mayonnaise. Gently
fold in pineapple, cherries, dates, almonds and marshmallows.
7. Chill bowl and beaters then whip the cream until it piles softly.
Gently fold the cream into the fruit mixture.
8. Turn into mold and freeze until firm, about 3-4 hours.
- - - - - - - - - - - - - - - - - -
Fruchtsalat mit Nussen (Fruit Salad With Nuts)
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Honeydew Melon -- Small
2 each Oranges
1 cup Blue Grapes
Lettuce Leaves
12 each Walnut Halves
-----DRESSING-----
8 ounces Yogurt -- (1 Container)
1 tablespoon Lemon Juice
1 tablespoon Orange Juice
1 tablespoon Tomato Catsup
2 tablespoons Evaporated Milk
Salt -- Dash
White Pepper -- Dash
Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise.
Cut grapes in half and remove seeds. Line a glass bowl with lettuce
leaves; arrange melon balls, orange slices, grapes, and walnuts in layers
on top of lettuce. Mix and blend well all ingredients for the dressing.
Adjust seasonings. Pour dressing over fruit. Let salad ingredients
marinate for 30 minutes.
Toss salad just before serving.
- - - - - - - - - - - - - - - - - -
Fruit and Sour Cream Coleslaw
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:15
Categories : Fruits Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups shredded cabbage
2 apples -- sliced thinly
1 can pineapple chunks in juice -- drained
1/2 cup green grapes
1/2 cup red grapes
--- Dressing: -----
1 cup mayonnaise
1/2 cup sour cream
4 teaspoons lemon juice
1 teaspoon sugar -- to taste
1 dash salt
1 dash pepper
1 dash ground cinnamon -- to taste
1. Shred cabbage very fine, place into covered bowl or plastic bag
and chill.
2. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon
juice, salt, pepper and cinnamon. Chill.
3. Drain pineapple very well, wash grapes and add to pineapple;
chill. Just before serving, wash, core and slice apples into thin slices,
then in half again. Mix apples along with grapes and pineapple into
cabbage. Toss to blend well.
4. Add dressing and toss to coat. Don't add dressing all at once in
case you don't need it all. This is a little different than the usual
coleslaw, but very good and easy to prepare. Prepare ingredients ahead of
time, then put salad together whenever you wish.
- - - - - - - - - - - - - - - - - -
NOTES : For more traditional coleslaw, omit grapes and pineapple; add 2
teaspoons celery seed.
Fruit Salad
Recipe By :
Serving Size : 8
Categories : Fruits Low Fat
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh seedless grapes -- whole or cut
depending on size
4 cups melon balls
cantaloupe or honeydew
4 cups nectarines -- peeled & sliced
or peaches
2 cups fresh blueberries
2 cups fresh strawberries
1 can sliced peaches -- (16 oz) drained
1 can pineapple spears or chunks -- (16 oz) drained
2 cans pear halves -- (16 oz) drained
--Day before-- Combine fruit and chill.
--Day of brunch-- arrange in a large bowl lined with romaine lettuce.
Garnish with mint sprigs, edible flowers.
In bowls next to the salad offer "Fruit Salad Dressing with Philly" or
"Fruit Salad Dressing with Honey" (see recipes) also made the day before.
Posted in KitMail by DDMmom@aol.com.
- - - - - - - - - - - - - - - - - -
Fruit Salad Carousel
Recipe By :
Serving Size : 8
Categories : Low Fat Salads
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 Red lettuce leaves
8 Watermelon slices -- 1/4"thick
8 Cantaloupe slices -- 1/4"thick
4 Kiwis -- peeled and sliced
3 Oranges; peeled -- sectioned
8 Apples -- center core removed
8 Scoops sherbet (1/3 c each)
8 small Bunches grapes
8 Fresh strawberries -- sliced
-----HONEY-LIME DRESSING-----
8 ounces Low-fat plain yogurt
2 tablespoons Honey
2 teaspoons Lime juice
Pinch of ginger
Place red lettuce leaves on individual salad plates and arrange the
following in a pinwheel pattern; watermelon, cantaloupe, honeydew, diwi.
In the center of the pinwheel place cored apple.
Place sherbet scoop on apple. Put grapes beside the apple. Top with
Honey-Lime Dressing (recipe follows) and garnish with sliced strawberries.
Honey-Lime Dressing: Combine yogurt with honey, lime juice and ginger.
Whip and chill. Makes 1 cup; 1 serving = 2 Tablespoons.
Exchange Pattern for Salad and Dressing Per Serving:
435 cals, 3 1/2 Bread, 1/2 Fat, 4 Fruits.
Nutritional Info: Carbo 97 g, Protein 9 g, Total Fat 5 g, Saturated Fat
1.9 g, Cho. 10 mg, Sod. 101 mg, Potas. 1066 mg, Fiber 2.6 g, Calcium 262
mg, Iron 1.5 mg.
- - - - - - - - - - - - - - - - - -
Fruit Salad With Nuts
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Honeydew melon -- small
2 each Oranges
1 cup Blue grapes
Lettuce leaves
12 each Walnut halves
----------dressing----------
8 ounces Yogurt -- (1 container)
1 tablespoon Lemon juice
1 tablespoon Orange juice
1 tablespoon Tomato catsup
2 tablespoons Evaporated milk
Salt -- dash
White pepper -- dash
Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise.
Cut grapes in half and remove seeds. Line a glass bowl with lettuce
leaves; arrange melon balls, orange slices, grapes, and walnuts in layers
on top of lettuce. Mix and blend well all ingredients for the dressing.
Adjust seasonings. Pour dressing over fruit. Let salad ingredients
marinate for 30 minutes.
Toss salad just before serving.
- - - - - - - - - - - - - - - - - -
Fruit salad with Nuts*
Recipe By :
Serving Size : 4
Categories : German Salads
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-EILEEN LAMPARELLI CGDR39A
1 cup Blue Grapes
1 Honeydew Melon -- Small
Lettuce Leaves
2 Oranges
12 Walnut Halves
-----DRESSING-----
8 ounces Yogurt -- (1 Container)
2 tablespoons Evaporated Milk
1 tablespoon Lemon Juice
Salt -- Dash
1 tablespoon Orange Juice
White Pepper -- Dash
1 tablespoon Tomato Catsup
Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a
glass bowl with lettuce leaves; arrange melon balls, orange slices,
grapes, and walnuts in layers on top of lettuce. Mix and blend well all
ingredients for the dressing. Adjust seasonings. Pour dressing over fruit.
Let salad ingredients marinate for 30 minutes. Toss salad just before
serving.
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Fruited Rice Salad on the Half
Recipe By :
Serving Size : 1
Categories : Fruits Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups brown rice, cooked
1/4 cup raisins
1/2 cup dried apricots -- chopped
1/2 cup pecans -- chopped
2 avocados
-----Vinaigrette-----
1/4 cup safflower oil -- or veg oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teasoon honey
1/4 teaspoon coriander -- ground
1/4 teaspoon Dijon mustard
Salt and pepper to taste
Chill rice. Pour boiling water over raisins and apricots in small
bowl. Let stand 10 minutes, drain and cool. Heat oven to 350F.
Place pecans on shallow baking pan; bake 5 to 8 minutes. Remove
from oven, set aside. Prepare Vinaigrette Shake all ingredients together
in tightly covered container). Toss rice, raisins, apricots, and pecans
with Vinaigrette, refrigerate 1 hour. Just
before serving, halve, seed and peel avocados. Fill each half with
rice salad and serve.
- - - - - - - - - - - - - - - - - -
Fruited Spinach Salad
Recipe By :
Serving Size : 10
Categories : Low-Cal Salads
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Vinegar -- white wine
2 tablespoons Honey
3 tablespoons Oil -- salad
1 teaspoon Poppy seed
1/2 teaspoon Mustard -- dry
8 cups Spinach, fresh -- torn
Papaya -- medium *
1 1/2 cups Grapes, seedless -- halved
* papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and
cubed ~------------------------------------------------------
~------------------ PER SERVING: 85 cal., 2g pro., 11g carbo., 4g fat,
0mg chol., 33mg sodium In a screw top jar combine vinegar, oil, honey,
poppy seed, and dry mustard Cover; shake well to mix. Combine spinach,
papaya or pears, and grapes. Shake dressing again and pour over salad.
Toss to coat.
Serve immediately. BETTER HOMES AND GARDENS
- - - - - - - - - - - - - - - - - -
Garlicky Pasta Chicken Salad
Recipe By :
Serving Size : 6
Categories : Salads Pasta
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 heads garlic
3/4 cup olive oil
4 sprigs rosemary -- optional
1/4 cup fresh basil leaves
1 tablespoon fresh rosemary leaves -- or 1 tsp. dried
8 ounces corkscrew pasta -- cooked and drained
2 cups chicken -- cooked, cut in strip
1/2 cup green onion -- sliced
1/2 cup parmesan cheese -- freshly grated
2/3 cup walnuts -- chopped, optional
salt and pepper to taste
lettuce leaves
Separate cloves of garlic and drop into boiling water for 1 minute. Drain
and peel. Place peeled cloves in small saucepan with oil and optional
rosemary sprigs. Cook gently, covered, stirring occasionally, for about
25 minutes or until garlic is tender. Discard rosemary sprigs and puree
garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves.
Place pasta in large bowl and add garlic puree, chicken, onion, Parmesan,
salt and pepper. Mix thoroughly. Add more olive oil if needed to moisten
salad. Let salad sit for 1 hour a room temperature (provided its not a hot
room that will invite bacteria to go nuts!) or refrigerate, returning
mixture to room temperature before serving. Toast walnuts in 375-degree
oven for 10 minutes. Stir into the salad and serve over a mix of crisp,
chilled lettuces.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 4363 0 0 0 0 0 0
German Potato Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bacon
2 teaspoons celery seed
1 cup onion -- chopped
1/2 cup celery -- chopped
4 teaspoons flour
1 cup vinegar
4 teaspoons sugar
1 cup water
3 teaspoons salt
12 cups potatoes -- cooked, chopped
pepper
parsley
Cook bacon til crisp; drain (reserving 1/2 cup fat), and crumble. Cook
onion and celery in fat til just tender. Blend in flour, sugar, salt,
celery seed, and pepper to taste. Add vinegar and water. Cook and stir til
thickened and bubbly. Add bacon and potatoes; heat thoroughly, tossing
lightly so as not to break up the potato slices. Garnish with parsley. Can
be served warm or chilled, but you taste the bacon fat a bit more when
it's chilled.
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German Slaw
Recipe By : RUBYdakoda
Serving Size : 1
Categories : Salads Peppers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg head cabbage -- chopped
1 large bell pepper
3/4 cup oil
1/2 teaspoon mustard seed
1/2 teaspoon salt
1 lg chopped onion
1/2 cup sugar
1 cup wine vinegar
1/8 teaspoon pepper
teaspoon celery seed
1. Bring to boil, vinegar, oil, mustard seed, celery
seed, salt & pepper
2. Layer cabbage, onion, green pepper, then add half
the sugar on top. Make another layer and add the
rest of sugar. 3. Pour BOILING mixture over the slaw mixture.
4. Put in a sealed container in the refrigerator
for at least 5 hours. DO NOT MIX! Just before
serving, toss the salad. Make the day before.
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GINGERED CHICKEN SALAD
Recipe By :
Serving Size : 4
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cubed Cooked Chicken Breast
1/2 cup Sliced Scallions
1 cup Snow Peas -- Julienned
1 cup Bean Sprouts
1 cup Thinly Sliced Mushrooms
2 tablespoons Low Sodium Soy Sauce
2 tablespoons Finely Minced Ginger
1 tablespoon Oil
1/2 teaspoon Oriental Sesame Oil (Opt)
1/3 cup Lemon Juice
10 milliliters Garlic Finely Minced
1 bn Watercress (Garnish)
Place The Chicken, Scallions, Peas, Bean Sprouts & Mushrooms in A Large
Bowl. Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon Juice &
Garlic And Toss With The Chicken Mixture. If Desired, Transfer To A Bed
Of Lettuce On A Serving Platter And Arrange Watercress Around It.
(6.2 Grams Fat, 29 Percent Cal. From Fat.)
- - - - - - - - - - - - - - - - - -
Gingered Fruit Salad
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :6:00
Categories : Salads Fruits
Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 fresh peaches
3 medium plums
1 whole cantaloupe
1/2 whole honeydew melon
1/2 pound green and red grapes
1/2 cup fresh lime juice
1 teaspoon lime rind -- grated
1/4 cup honey
1/2 cup candied ginger root -- chopped finely
Prepare all fruit by washing, peeling if desired, removing pits and
slicing into bite-size pieces. Melons may be scooped out with a melon
baller, if desired. Combine all fruit in a large ceramic bowl. Mix lime
juice, rind, honey, and ginger together. Pour over fruit, toss, and
marinate for at least six hours. Serve chilled or at room temperature.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 3582 0 0 0 0
GLASS-NOODLE SALAD WITH CHICKEN
Recipe By :
Serving Size : 4
Categories : Salads Oriental
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces Mung bean noodles
6 ounces Med shrimp -- shelled and deveined
1 tablespoon Vegetable oil
1 Whole chicken breast -- boned, skinned, chop
Salt
Fresh ground black pepper
1 Red fresh serrano chile -- chopped
1 Green fresh serrano chile -- chopped
3 tablespoons Lime juice
2 tablespoons Nam pla (Thai fish sauce)
1 teaspoon Sugar
3 Shallots -- peeled and thinly sl
1/4 cup Fresh coriander leaves
Lettuce for garnish
Crisp fried shallots (opt.) -- for garnish
COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain.
Add noodles to a large pot of boiling water. Reduce to medium heat and
cook until noodles are plump and glass-like (2 minutes). For a crunchy
texture, just dip them in boiling water for 5 to 10 seconds. Drain and
rinse with cold water. Chill. In a large pot of water blanch the shrimp
for 5 seconds until they curl and turn pink. Remove and cool. Add oil to a
wok or skillet. Add chicken; saute until it loses its pink color. Break
into small morsels. Season with salt and pepper to taste. Cool. Mix
together chiles, lime juice, nam pla, sugar, shallots and coriander. Add
chicken, shrimp and chilled noodles; mix well. Serve over a bed of
shredded lettuce. Garnish with crisp fried shallots.
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Golden Glow Salad
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :4:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces lemon gelatin
3/4 teaspoon salt
1 dash cayenne pepper
1 tablespoon vinegar
1 1/2 cups crushed pineapple -- drained
1 cup carrots -- shredded
1/3 cup pecans -- chopped
lettuce
1. Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water,
salt, cayenne and a scant tablespoon of vinegar. Refrigerate until
partially set.
2. Add crushed pineapple which has been well-drained, grated carrots
and chopped pecans. Blend well.
3. Refrigerate at least 3 hours until firmly set. Cut into squares
and serve on lettuce leaves.
- - - - - - - - - - - - - - - - - -
Serving Ideas : A tangy salad to serve with roast turkey or chicken.
NOTES : This is a recipe from Helen Jolly. She says this salad has a
wonderfully different tang to it.
Greek Orzo Salad
Recipe By :
Serving Size : 1
Categories : Cheese Pasta
Salads Sauces And Preserves
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Dressing-----
2 Teaspoons Dill
2 Cloves Garlic -- minced
1/4 Cup Olive Oil
3 Tablespoons Lemon Juice
2 Tablespoons Red Wine Vinegar
Pepper -- to taste
-----Salad-----
1 Cup Orzo
4 Roma Tomatoes -- seeded and diced
1 Cucumber -- peel/seed/dice
3 Green Onions -- sliced
8 Ounces Feta Cheese -- crumbled
Whisk all ingredients together, then chill.
Boil orzo in water until barely done.
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Green and Gold Bean Salad
Recipe By :
Serving Size : 6
Categories : Salads Londontowne
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (1lb) cut grn beans -- drained
1 can (1lb) cut wax beans -- drained
1 cup Diced celery
1 teaspoon Dillweed
1/2 cup Bottled creamy onion dressng
1/4 cup Slivered almonds (optional)
1/2 cup Salad croutons
Mix drained beans, celery and dill, and chill. Just before serving add
nuts, croutons and dressing. Mrs. Harold T. Cook
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Green-Bean Salad
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Green beans -- fresh *
-- boiling salted water
1/4 cup Stock -- **
3 tablespoons Vinegar
3 tablespoons Vegetable oil
2 each Onions; med. -- thinly sliced
1/2 teaspoon Dried dillseed
1 teaspoon Sugar
* Green beans should be sliced lengthwise (French Cut). ** Stock is the
water that the green beans were cooked in. (Not regular
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++
++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup
of the cooking liquid and drain off the rest.
Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions,
dill, and sugar; stir until blended. Pour mixture over beans; marinate
several hours before serving.
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GRILLED CHICKEN BREAST AND BEAN SALAD
Recipe By :
Serving Size : 6
Categories : Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Well-seasoned mustard -- to 3 tablespoons
4 Chicken breast halves -- skinned and boned
1 package Frozen black-eyed peas -- 10-ounce package
32 ounces Canned beans combined -- kidney, garbanzos, w
1 Medium-large red onion -- finely chopped
2 Medium-large ripe tomatoes -- coarsely chopped
2 tablespoons Fresh thyme -- chopped
to 3 tablespoons
2 tablespoons Fresh oregano -- chopped
to 3 tablespoons
4 Sun-dried tomato halves -- in oil, finely chopp
3 tablespoons Extra-virgin olive oil
3 tablespoons Balsamic vinegar
Black pepper to taste -- freshly ground
Heat broiler or prepare outdoor grill. Spread mustard on one side of
chicken breasts and broil or grill until they begin to brown.
Turn and spread on additional mustard. Cook until done, then cut into
narrow strips and place in serving bowl.
Cook peas according to package directions, not more than 15 minutes.
Drain.
Drain liquid from canned beans and rinse thoroughly. Add to bowl with
black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
Beat oil and vinegar and mix with salad ingredients. Season with pepper
and serve at room temperature. Makes 6 servings.
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Grilled Chicken Dijon Salad
Recipe By :
Serving Size : 8
Categories : Main Dish Low Fat
Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Dijon mustard
2 teaspoons Dried tarragon leaves -- crushed
1/4 teaspoon Cracked black pepper
3 tablespoons Tarragon vinegar
1 tablespoon Sugar
1/3 cup Water
8 teaspoons Olive oil
2 Whole chicken breasts -- skinned, boned, and
fat removed
1/2 pound Fresh mushrooms -- halved
2 cups Broccoli flowerettes
5 cups Boston lettuce
8 ounces Fat-free Muenster Cheese -- H.C., cubed
1/2 cup Red onion rings
Mix together mustard, tarragon and pepper; stir in vinegar and water.
Gradually add oil, beating until well blended. Pour 1/3 c. of dressing
mixture over chicken. Marinate mushrooms and broccoli in remaining
dressing. Drain chicken, reserving marinade. Grill chicken over medium
coals, 4 minutes on each side or to desired doneness, brushing with
reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms,
broccoli and marinade *** (see my note) with torn greens and cheese in
serving bowl; toss lightly.
Arrange lettuce mixture on large platter; top with chicken and onion
rings. 8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat,
30 mg cholesterol, 343 mg sodium.
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GRILLED SZECHUAN CHICKEN SALAD
Recipe By :
Serving Size : 4
Categories : Salads Bar-B-Q
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Chicken Breast -- boneless, skinned
1/4 teaspoon Seasoned Pepper -- to taste
1 can Pineapple, sliced -- drained
juice -- reserved
Lettuce leaves
Red onion -- sliced
Red Bell Pepper
-----SALAD DRESSING-----
3 tablespoons Oil -- vegetable
2 tablespoons Hot Soy Sauce -- CHUN KING
2 tablespoons Pineapple juice -- from reserv
1 tablespoon Whoite vinegar
1 tablespoon Honey
1/4 teaspoon Ginger -- ground
Lightly sprinkle both sides of boneless, skinned, chicken breasts with
seasoned pepper. Grill; slice into strips. Reserve 2 tablespoons juice
from can of pineapple slices. Prepare Salad Dressing (directions
follows). Brush pineapple slices with some Salad Dressing, grill 2-3
minutes. Arrange chicken and pineapple over lettuce and vegetables. Top
with Salad Dressing.
SALAD DRESSING: In a covered jar, combine oil, hot soy sauce, 2 tb
pineapple juice, white vinegar, honey and ground ginger. Shake well.
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Guacamole Salad
Recipe By :
Serving Size : 4
Categories : Mexican Salads
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 each Large avocados
1 each Medium garlic clove -- minced
1 each Medium tomato -- chopped
4 ounces Can chopped green chili
2 1/2 tablespoons Lemon or lime juice
1 teaspoon Salt
Peel and chop avocados into a bowl. Mash with garlic and lemon juice.
Add remaining ingredients, mixture will be chunky. To prepare individual
salads, spoon mixture on shredded or whole lettuce leaves.
Top with diced tomato for garnish and serve with tortilla chips. If made
ahead of time, save pit and put in dip until time to serve to prevent
darkening. NOTE: This is my own recipe and the chili can be adjusted to
taste. Also, I sometimes replace the tomato and green chili with salsa.
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Gurkensalat (Cucumber Relish Salad)
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Cucumbers -- Medium
1 1/2 tablespoons Sugar
1 1/2 tablespoons Cider Vinegar
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Sour Cream
1 tablespoon Parsley; Fresh -- Minced
Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and
pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with
sour cream. Top with minced parsley.
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HAM AND BLACK BEAN SALAD
Recipe By :
Serving Size : 6
Categories : Salads Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Cooked rice -- cooled to room tempe
2 cups Canned black beans -- - rinsed and drained
1 medium Red onion -- chopped
1 cup Cubed jicama -- - (cut into 1/8-inch
1/2 cup Sliced black olives
1/2 cup Diced red pepper
1/2 cup Diced green pepper
1/4 cup Olive oil -- divided
4 ounces Cubed cooked ham
3 tablespoons Red wine vinegar
1 Garlic clove -- minced
1/2 teaspoon Ground cumin
1/2 teaspoon Chili powder
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
Combine rice, onion, jicama, olives, and peppers in large bowl; set aside.
Heat 1 tablespoon oil in large skillet over medium heat. Add ham; cook 2
to 3 minutes stirring constantly. Add to rice mixture. Combine remaining
oil, vinegar, garlic, cumin, chili powder, salt and pepper in small jar
with lid. Shake to blend. Drizzle dressing over salad.
Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
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Ham Salad
Recipe By : Sylvia Woods
Serving Size : 8 Preparation Time :0:30
Categories : Pork & Ham Salads
Soul Food
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups mayonnaise -- hellmann's brand
1 cup sweet pickle relish
2 teaspoons salt
1/2 teaspoon black pepper -- freshly ground
2 pounds ham -- smoked boneless
- about 6 cups - -- finely diced
1 medium onion -- finely diced
- about 1/2 cup -
1 small green bell pepper -- cored seeded
- about 1 cup - -- finely diced
2 stalks celery -- finely diced
- about 1 cup -
Stir the mayonnaise, relish, salt, and pepper in a large mixing bowl until
blended. Add the remaining ingredients and toss until coated. Store the
salad, covered, in the refrigerator.
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Harvest Salad with Honey Dressing
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:15
Categories : Salad Dressings Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Fruit: -----
navel oranges
grapefruit sections
avocados -- sliced
green grapes -- seedless
red grapes -- seedless
berries -- * see note
--- Dressing: -----
3 tablespoons honey
3 tablespoons orange juice -- or lime juice
1/2 cup light whipping cream
* Use berries of your choice. Some good ones to use in this salad are
strawberries, raspberries, blackberries.
1. Prepare fruit by peeling oranges and grapefruits, then slice into
thin slices, removing all white pith. Arrange decoratively on a large
platter, leaving center free for dressing container.
2. Scatter green and red grapes on oranges and grapefruit. Place
berries, a few in each group, around edges of salad. Tuck in slices of
avocado here and there. Kiwi fruit can be used here for a colorful and
delicious addition.
DRESSING: Chill bowl and beaters, then whip chilled cream until it piles
softly. Blend honey and orange juice or lime juice. Beat the two mixtures
together, only enough to combine well.
Pour dressing into a serving container and set in middle of fruit platter,
or serve on the side.
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HAWAIIAN CHICKEN SALAD
Recipe By :
Serving Size : 6
Categories : Salads Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Whole chicken breasts -- skinned and boned
1 1/2 cups Sour cream
1/2 cup Chutney -- finely chopped
1 teaspoon Curry powder (more to taste)
1/4 teaspoon Ground ginger
1/4 cup Toasted shredded coconut
3 Cantaloupes -- -=OR=-
honeydew melons-=OR=- -- Large papayas
4 cups Shredded lettuce (optional)
Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15
minutes or until cooked through, but still moist. Dice or shred meat.
Combine sour cream, chutney, curry powder and ginger until mixed. Mix
dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons
or papayas in halves, remove seeds and fill cavities with chicken salad.
Or, spoon chicken salad on shredded lettuce and garnish with slices of
fruit.
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HERB GARDEN COUSCOUS SALAD
Recipe By :
Serving Size : 6
Categories : Salads Side Dish
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Couscous
1 cup Boiling water
2 cups Black beans -- cooked
1 large Celery rib -- diced
1 small Red bell pepper -- diced
2 medium Tomatoes -- diced
1/4 cup Green olives -- chopped
1/2 cup Parsley -- chopped
2 tablespoons Dill -- chopped
2 tablespoons Mint -- chopped
2 each Scallions -- finely chopped
2 tablespoons Lemon juice
2 tablespoons Olive oil
Salt & pepper -- to taste
In a large heatproof container, combine the couscous & water. Cover & let
stand for 15 minutes. Uncover & fluff with a fork. Let cool until it is
just warm. Mix in the remaining ingredients. Cover & refrigerate for 1
hour before serving.
VARIATION: In place of dill & mint, try a combination of fresh herbs such
as oregano, thyme & basil.
- - - - - - - - - - - - - - - - - -
Heringsalat (Herring Salad)
Recipe By :
Serving Size : 4
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Ounces Pickled Herring; Drained
1/2 Each Green Pepper; Seed And Dice
1 Each Apple; Tart, Core And Dice
1 Each Orange; Sectioned And Diced
2 Teaspoons Onion; Grated
2 Tablespoons Vegetable Oil
1 Tablespoon Vinegar
4 Each Lettuce Leaves; Cupped
Combine ingredients and marinate in refrigerator for at least 1 hour.
Serve on inner tightly cupped lettuce leaves.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 726 685 28 1009 1000 0 1573 813
Herring Salad With Sour Cream Sauce
Recipe By :
Serving Size : 4
Categories : German Salads
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
------sour-cream sauce------
1 cup Sour cream
1/2 cup Yogurt
Lemon -- juice only
1/4 teaspoon Sugar
-----------salad------------
2 each Onions -- small
2 each Apples; medium -- tart
8 each Herring fillets -- marinated
2 teaspoons Dill -- fresh or
1/2 teaspoon Dillweed -- dried
Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar.
Salad: Peel onions and cut into thin slices. Peel and quarter apples,
remove cores and but into thin wedges. Blend onions and apples with sauce.
In a dish arrange herring and apple-onion mixture in layers. Cover tightly
and marinate in refrigerator for 5 hours. Sprinkle with dill before
serving.
- - - - - - - - - - - - - - - - - -
HOLY GUACAMOLE!
Recipe By :
Serving Size : 4
Categories : Salads Dips
Appetizers Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium Avocados
1 medium Onion -- chopped
1 package Taco seasoning
2 Garlic cloves -- minced
2 Celery stalk -- chopped
2 tablespoons Lemon juice
1 medium Tomato -- chopped
2 Jalapenos -- seeded & chopped
1/2 teaspoon Cayenne pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco hot sauce
1 teaspoon Horseradish
Peel and cut avocados in half lengthwise. Quarter one avocado half and
place in food processor. Coarsely process with remaining ingredients.
Quarter and coarsely chop or mash remaining avocado.
Combine with processor mix, stirring only to mix.
Sprinkle top with lemon juice, cover and chill.
- - - - - - - - - - - - - - - - - -
Homemade Croutons
Recipe By :
Serving Size : 2
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Butter
5 tablespoons Light Oil
2 each Garlic cloves minced
1 teaspoon Oregano
1 teaspoon Thyme
5 each Day old bread
Melt butter in skillet then add oil. Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes.
Fry slowly until lightly brown.
- - - - - - - - - - - - - - - - - -
Honey and Garlic Dressing 2
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Mayonnaise
1/4 cup Red wine vinegar
3 tablespoons Liquid honey
2 each Garlic cloves -- crushed
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 each Salt and pepper to taste
Mix all the ingredients together with a wire whisk (remember this month is
dedicated to exercise and diet) and allow to sit in the fridge overnight.
Pour the dressing over a salad composed of iceberg lettuce, red and green
pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8
portions
- - - - - - - - - - - - - - - - - -
Honey garlic dressing
Recipe By :
Serving Size : 5
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each Egg yolks
4 cups Olive oil
1 tablespoon Paprika
1 tablespoon Crushed black pepper
1 1/2 tablespoons Salt
1 tablespoon Fresh purred garlic
1/2 cup Honey
3/4 cup Tarragon
3/4 cup Red wine vinegar
In a large bowl, beat the egg yolks. Slowly add the oil while whisking to
make a basic mayonnaise. It will work only if you add the oil very, very
slowly at first. You can also use a food processor to make this dressing,
but again, you must add the oil ever so slowly to get the desired
consistency. Once the mayonnaise is made, add all the ingredients except
the vinegars. Make sure the the dressing is well mixed and ingredients are
evenly distributed throughout. Slowly stir in the tarragon vinegar and
then the red wine vinegar, making sure that they are evenly blended.
This dressing must be stored in the fridge or it will spoil. Yield 5 cups
- - - - - - - - - - - - - - - - - -
HOT CHICKEN & APPLE SALAD
Recipe By :
Serving Size : 4
Categories : Salads Microwave
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon Paprika
1/4 teaspoon Pepper
4 (4 Oz.) Boned -- Skinned
Chicken Breast Halves -- Cut
Into Bite Size
3 tablespoons Unsweetened Apple Cider
1 cup Diagonally Sliced Carrots
3 cups (1/2 in.) Cubes Unpeeled
Granny Smith Apples (1 Lb.)
1/2 cup (2 Oz.) Gorgonzola
Cheese Divided
2 teaspoons Minched Shallots
2 tablespoons White Wine Vinegar
4 cups Torn Fresh Spinach
Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake
To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds. Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6
To 7 Min., Stirring Every 3 Min. Drain Chicken & Set Aside.
in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2
Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture
in Baking Dish.
Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set
Aside.
Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4
C. Cheese & Serve Warm.
About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T.
Cheese.
(Fat 6. Chol. 76.)
- - - - - - - - - - - - - - - - - -
HOT POTATO AND BROCCOLI SALAD
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each Potatoes, medium -- peeled
1 each Bunch broccoli -- broken flore
1/4 cup Vegetable or salad oil
1/4 cup Lemon juice
1/4 teaspoon Garlic powder
3/4 teaspoon Salt
1 teaspoon Basil
1/4 teaspoon Liquid hot pepper sauce
2 each Green onions -- sliced
Cook potatoes until tender, then dice; cook broccoli until tender.
Keep both hot. Combine remaining ingredients. Bring to boil, stirring.
Pour over the vegetables and toss gently. (May be served hot or cold.)
Cal: 160, Fat: 2g.
- - - - - - - - - - - - - - - - - -
Hot Potato Salad With Bacon
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:40
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 potatoes -- 2 pounds
1 cup chopped onions
3 tablespoons fresh parsley -- chopped
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup vinegar
1/3 cup water
1 1/2 teaspoons sugar
1 egg
1/3 cup salad oil
bacon -- cooked to crisp
1. Scrub potatoes and cook with skin on in enough water to cover.
Cover pan and cook until tender, about 25-30 minutes. Drain potatoes and
shake pan over low heat to dry potatoes. Peel and cut into about 1/4-inch
pieces.
2. Place in a large bowl and toss with the 1 cup chopped onions,
chopped parsley, salt and black pepper.
3. Combine 2/3 cup vinegar, 1/3 cup water and 1-1/2 teaspoon sugar in
a small pan; heat to boiling.
4. Place the egg into a small bowl and beat slightly with a wire
whisk. Continue beating while slowly pouring in the vinegar mixture.
Slowly pour in the salad oil, whisking constantly.
5. Immediately pour this mixture over the warm potatoes and stir to
coat evenly. Place the potatoes into a large skillet over low heat until
heated throughout. Cook the bacon until crisp; drain, crumble and sprinkle
over potatoes. Serve immediately.
- - - - - - - - - - - - - - - - - -
Hot Spinach and Mushroom Salad
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:15
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds spinach
2 tablespoons corn oil
4 ounces mushrooms -- slice thin
1 cup onions -- diced
4 teaspoons lemon juice -- fresh
4 teaspoons white vinegar
2 teaspoons sugar
black pepper -- fresh ground
2 tablespoons yogurt -- plain, low-fat
Wash fresh spinach and remove all tough stems; drain well. In hot oil,
saute mushrooms and onions until onions are wilted. Add lemon juice,
vinegar, sugar and pepper; mix well. Stir in spinach and cook only until
spinach begins to wilt. Remove from heat and stir in yogurt. Serve
immediately. Jo Anne Merrill, recipe from my personal files.
- - - - - - - - - - - - - - - - - -
Imperial Valley Salad Bowl
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:15
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head Romaine lettuce
1/2 cup cheddar cheese, shredded
2 tomatoes
3 green onions
1/2 cup black olives -- chopped
1/2 cup jicama
1/2 cup alfalfa sprouts
1/2 cup beets -- sliced
1. Wash, dry and tear romaine into bite-size pieces. Put into a salad
bowl. Sprinkle half the shredded cheese evenly over greens.
2. Prepare vegetables: chop tomatoes into bite-size pieces; slice
green onions, using part of the green tops; cut jicama into thin strips;
drain beets very thoroughly and cut into thin strips.
3. Layer all the vegetables and then black olives and alfalfa
sprouts. Sprinkle remaining cheese over top.
Optional: 1/2 cup drained red kidney beans, chopped hard-boiled egg and
some crisp croutons or broken corn chips placed on top of salad.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with "Creamy Avocado Dressing" in this cookbook.
NOTES : In the Imperial Valley area of California, vegetables grow
year-round and are the source of many of the vegetables that are
shipped all over the world. It is easy to find the ingredients for
a fresh and healthy salad at any time of the year in southern
California and surrounding areas.
Indian Salad
Recipe By :
Serving Size : 1
Categories : Indian Pasta
Salads Sauces And Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Vinaigrette Dressing-----
1/4 Cup Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Chives -- minced
1 Teaspoon Dry Mustard
Pepper
-----Salad-----
1 Pound Lean Pork -- cooked (in shreds)
1 Cucumbers -- * see note
1 Teaspoon Salt
1 Cup Macaroni -- uncooked
1/4 Cup Mayonnaise -- (Plus 2 Tbsp.)
1 1/4 Teaspoons Curry Powder
* peeled, cut lengthwise, seeded, and julienned.
Mix the dressing ingredients and marinate the pork in them for 1 hour.
Cook macaroni al dente, drain and cool.
Combine cucumber with salt and set aside for 30 minutes. Rinse, drain
and pat dry, then combine with the pork, macaroni, mayonnaise, and curry
powder.
- - - - - - - - - - - - - - - - - -
Indian Wells Lodge Salad Dressing
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound blue cheese -- crumbled
1/2 teaspoon salt
1 quart Wesson oil
1 tablespoon paprika -- heaping
1 1/2 teaspoons vinegar
2 tablespoons whole oregano
Stir well and serve at room temperature. Makes one quart. From Indian
Wells, California
- - - - - - - - - - - - - - - - - -
ITALIAN ASPARAGUS RICE SALAD
Recipe By :
Serving Size : 6
Categories : Salads Main Dish
Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Parmesan cheese
1/4 cup Italian-style breadcrumbs
4 Chicken breast halves -- - (boneless, skinles
1 tablespoon Olive oil
6 cups Torn spinach leaves -- - stems removed
3 cups Cooked rice -- cooled
(cooked in chicken broth)
1 pound Asparagus -- blanched
and cut into 1" pieces
2 Plum tomatoes -- sliced
1/2 cup Sliced red onion
1/3 cup Walnuts -- toasted
2 tablespoons Chopped fresh basil
2/3 cup Vinaigrette salad dressing
Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast
with breadcrumb mixture. Heat olive oil in skillet over medium-high heat
until hot. Add chicken; cook and stir about 5 minutes until brown.
Remove chicken; place in large bowl. Add spinach, rice, asparagus,
tomatoes, onion, walnuts, and basil; toss well. Just before serving pour
dressing over salad; toss to coat.
Each serving provides:
* 493 calories * 28 g. protein * 27 g. fat * 4 g. saturated fat * 37 g.
carbohydrate * 4 g. dietary fiber * 51 mg. cholesterol * 781 mg. sodium
Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with
permission from The USA Rice Council Electronic format courtesy of Karen
Mintzias
- - - - - - - - - - - - - - - - - -
Italian Bean-And-Tomato Salad
Recipe By : Cooking Light, Sept 1993, p. 106
Serving Size : 1
Categories : Salads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups romaine lettuce -- shredded
1/2 cup tomato -- seeded, coarsely
-- chopped, unpeeled
1/2 cup great northern beans, canned -- drained
1/4 teaspoon dried rosemary -- crushed
1/4 teaspoon pepper -- fresh-ground
2 tablespoons low sodium chicken broth
2 tablespoons balsamic vinegar
1 teaspoon olive oil
Combine first 3 ingredients in a bowl; toss gently. Combine rosemary
and next 4 ingredients; stir well. Pour over lettuce mixture, and toss
gently.
- - - - - - - - - - - - - - - - - -
NOTES : 106 calories per serving.
Jambalaya Salad
Recipe By :
Serving Size : 4
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup Salad dressing, Italian
1/2 Cup Celery -- sliced
1/2 Cup Green pepper -- chopped
1/4 Cup Onion -- chopped
1 Teaspoon Thyme
1/4 Teaspoon Pepper, red -- ground
1/4 Teaspoon Salt
1 Each Garlic clove -- minced
2 Cups Rice -- cooked
1/2 Cup Ham -- cubed
6 Ounces Shrimp, tiny -- cooked
1 Cup Tomato -- chopped
6 Each Bacon slices -- crumbled
Combine first eight ingredients. Add remaining ingredients except bacon.
Chill and add bacon just before serving.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 1307 274 685 999 1492 1239 0 620 1258 709 1373 1514 68
Janet's French Salad Dressing
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vinegar
3/4 cup salad oil
1/2 cup sugar -- more or less
1 can tomato soup
1 teaspoon celery seed
1/2 teaspoon salt
2 garlic cloves
-minced or mashed
parsley -- optional
Whisk together until thick! Janet Beebe this is an old family recipe.
- - - - - - - - - - - - - - - - - -
Jayne's Sesame Cucumber Salad
Recipe By : Molly <MSPRADLEY@delphi.com>
Serving Size : 1
Categories : Cucumbers Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon toasted sesame seeds -- 350∞-5 minutes
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon cornstarch
2 tablespoons water
1/2 cup rice wine vinegar
2 medium cucumbers -- sliced thin or diced
1/2 cup finely chopped celery
Blend liquids and cook until mixture comes to a boil, cook one minute
more.
Add sesame seeds and cool. Sprinkle dressing over cucumbers and celery,
chill well.
- - - - - - - - - - - - - - - - - -
NOTES : My mother-in-law serves this at yostinabe (don't hang me if I
grossly
misspelled this!) dinners and it is a big hit. It makes a smaller
amount
than the delicious Japanese-style dressing on the list before.
Jeanette's Strawberry Jello Mold
Recipe By : DDMmom
Serving Size : 1
Categories : Bananas Nuts
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Jeanette's Strawberry Jello Mold -- see below
Soften 1 envelope plain gelatine in 1/4 cup
water. Dissolve it and 2 packages (3 oz)
strawberry jello in 2 cups boiling water.
ADD:
1 large or 2 small packages frozen strawberries
1 small can crushed strawberries
1-2 diced bananas
1 cup fine chopped nuts (optional-daughter
disliked them so I left them out.)
FILLING:
1 cup sour cream(will use LandoLakes nofat)
1 package Dream Whip made up
Combine well.
METHOD:
Pour half of jello mix into mold and chill to
allow to become fairly firm. Spread filling over jello and pour over that
the rest of the jello. Allow to become very firm before unmolding- like
overnight. (I have to confess that we were usually too
impatient, and it was a pretty amusing dish,
adding a little more hilarity to some occasions
than I thought absolutely necessary when I
attempted to unmold it. Well it WAS pretty
funny to see pieces of it it sliding around the platter! But Jeanette's
was always gorgeous, so it can be done. However, since we'll be having
some non-family-members at the table this year, I'm considering serving
it from the bowl. On the other hand, why mess with tradition?)
- - - - - - - - - - - - - - - - - -
NOTES : This was very popular with my kids when
they were small, and the adults liked it, too.
I'm thinking of serving it at Thanksgiving dinner
now that I have small grandsons at the table.
Jeff's Potato Salad With Beer Dressing
Recipe By : Jeff Merrill of Redding, CA.
Serving Size : 4 Preparation Time :0:45
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 potatoes
1 teaspoon mustard -- or brown
1 bacon slices
1 tablespoon chopped onions
1 celery stalks -- chopped
2 teaspoons salt
1 tablespoon margarine
2 teaspoons flour
1 tablespoon sugar
1 cup beer
1/2 teaspoon Tabasco sauce
2 tablespoons fresh parsley -- chopped
Boil potatoes until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion,
celery and salt; set aside. Stir melted butter and flour in a small
saucepan until blended. Add mustard and sugar. Slowly stir in beer and
Tabasco sauce. Bring to a boil, stirring constantly. Pour over potatoes.
Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon
mixture; toss gently and serve.
- - - - - - - - - - - - - - - - - -
Justin's Tuna Salad
Recipe By :
Serving Size : 8
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each Eggs, hard-boiled -- chopped
2 tablespoons Mayonnaise
2 tablespoons Dill relish (heaping)
1 teaspoon Louisiana hot sauce
2 teaspoons Poupon mustard
1 each 6 1/2 oz can tuna -- drained
Combine eggs and dill relish. Add the rest of the ingredients, except
tuna, and mix really well. Then add tuna. If the mixture is dry, add some
more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers
before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside
Help"
- - - - - - - - - - - - - - - - - -
Kalter Kartoffelsalat (Cold Potato Salad)
Recipe By :
Serving Size : 6
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each Potatoes -- Large *
-- Boiling Water
1/2 teaspoon Salt
1 each Onion; Medium -- Minced
3 tablespoons Vinegar
1/2 teaspoon Mustard -- Prepared
1 teaspoon Sugar
2 teaspoons Dillseed
* Potatoes should be peeled and quartered.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
In medium saucepan cook potatoes in boiling salted water until tender.
Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and
minced onion; toss gently. In small saucepan bring the 3/4 cup potato
water to a boil; pour over potatoes and onion. Keep at room temperature
for 2 to 3 hours.
Stir in vinegar, mustard, sugar, and dillseed.
Potato salad will be creamy. Serve at room temperature.
- - - - - - - - - - - - - - - - - -
KFC COLESLAW
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cabbage -- shredded
1/4 cup Sugar
1 cup Carrots -- shredded
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Milk
1 cup Mayonnaise
1/2 cup Buttermilk
1/2 teaspoon Celery seed
2 drops Tabasco -- or to taste
3 tablespoons Onions -- dry minced
Slice cabbage paper thin, and toss lightly with sugar, shredded carrots.
Sprinkle with salt and pepper and drench it all with milk. Cover and
refrigerate for about 15 minutes. Meanwhile, combine mayonnaise (not
salad dressing), buttermilk, celery seed, Tabasco and minced onion.
Mix well with cabbage mixture.
Refrigerate again at least an hour before serving.
Drain some of the dressing first and serve it separately at the table. It
keeps for 24 hours only!!
- - - - - - - - - - - - - - - - - -
LEMON CHICKEN ASPARAGUS
Recipe By :
Serving Size : 4
Categories : Salads Vegetables
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boneless chicken breasts
1 tablespoon Fresh lemon juice
1 teaspoon Salt -- optional
1/2 teaspoon Pepper -- fresh ground
1/2 teaspoon Grated lemon zest
3/4 pound Fresh asparagus -- trimmed
1 tablespoon Olive oil
2 teaspoons Seasoned dry bread crumbs
4 Slices low-fat turkey ham
8 Lemon slices -- for garnish
In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and
lemon zest. Toss to mix. On a large flat plate, coat the chicken with the
seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over
medium-high heat. Add the chicken and cook, turning once, until golden
brown outside and white throughout (but still juicy--about 5-7 minutes).
Place chicken on a serving platter. Meanwhile, steam the fresh asparagus
for approx. 5-7 minutes. When done, season the asparagus with the
remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles.
Wrap each asparagus bundle with a slice of the turkey "ham" and place on
top of chicken. Garnish with lemon slices. Judy Garnett,pjxg05a Raleigh,NC
Adapted from Low-Fat Low-Salt Healthy Chicken Calories: 191, Total Fat
6gm, Saturated Fat 1gm
- - - - - - - - - - - - - - - - - -
Lemon Coleslaw
Recipe By :
Serving Size : 6
Categories : Coleslaw Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Mayonnaise
1/2 cup Sour cream
1/4 cup Fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons Olive oil
2 tablespoons Sugar
1 tablespoon White wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Salt
1/2 teaspoon Celery seeds
1/2 teaspoon Pepper
8 cups Shredded cabbage (about 1 1/
1/2 each Red bell pepper (cut into ma
1/2 each Green bell pepper (cut into
1/4 each Red onion (cut into matchsti
1 each Carrot -- shredded
2 tablespoons Chopped fresh parsley
2 teaspoons Grated lemon peel
Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing
until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers,
onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.
- - - - - - - - - - - - - - - - - -
Lemon-Cherry Layered Salad
Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :3:00
Categories : Holiday Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cherry or raspberry gelatin mix
1 cup boiling water
21 ounces cherry pie filling
3 ounces gelatin -- lemon
1 cup boiling water
3 ounces cream cheese
1/3 cup mayonnaise
8 ounces crushed pineapple
1 cup marshmallows -- optional
2 tablespoons nuts -- chopped
1/2 cup heavy whipping cream
Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in
the cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill
until thickened partially. Dissolve lemon gelatin in 1 cup boiling water.
Beat the cream cheese and mayonnaise together and stir in the unchilled
lemon gelatin mixture to this. Blend in the undrained pineapple.
Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon
mixture and add the marshmallows if desired. Spread this mixture on top of
the cherry pie mixture that has been chilling. Sprinkle the chopped nuts
over top and let chill until completely set.
- - - - - - - - - - - - - - - - - -
Serving Ideas : A pretty salad for Thanksgiving or Christmas dinner.
Nutr. Assoc. : 2552 0 0 0 0 0 0 0 0 0 0
LEMONY CHICKEN SALAD
Recipe By :
Serving Size : 4
Categories : Low-Cal Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Low-sodium chicken broth
(13 3/4 oz)
2 each Pkg of Jell-O Lemon gelatin
(sugar free -- 4 serving size)
1 cup Cold water
1 can Crushed pineapple -- undrained
(in unsweetened juice)
2 tablespoons Lemon juice
1/2 teaspoon Dried tarragon leaves
(crushed)
Dash of white pepper
1 1/2 cups Cubed cooked chicken breast
1/2 cup Chopped parsley
1/4 cup Chopped red pepper
Bring chicken broth to a boil in small saucepan. Completely dissolve
gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and
white pepper. Refrigerate until slightly thickened.
Stir in chicken, celery and red pepper. Spoon into 4 individual plastic
containers or serving dishes. Refrigerate until firm, about 2 hours.
DIABETIC EXCHANGE(per serving): 2 lean meat, 1 vegetable; also 160
calories, 45mg cholesterol, 450mg sodium, 3gm fat, 11g carbohydrate, 22g
protein.
Lifted from the JELL-O Sugar free cookbook
- - - - - - - - - - - - - - - - - -
Lentil Salad
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :1:00
Categories : Beans Salads
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh lemon juice
2/3 cup olive oil
1 teaspoon Italian seasoning
1 clove garlic -- mashed
2 cups dried lentils
1/2 cup diced celery
2 whole red ripe tomatoes -- chopped
Whisk together lemon juice and olive oil. Beat in Italian seasoning
and garlic.
Wash lentils and boil in a quart of water until barely tender, about
30 minutes. Drain. While warm, toss with lemon dressing. Cool to room
temperature. Add celery and tomatoes. Serve immediately or chill and serve
cold.
- - - - - - - - - - - - - - - - - -
Leslie's Cranberry Salad
Recipe By : LoisO43779
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag fresh cranberries -- chopped
2 cups sugar
2 envelopes plain gelatin
1 large container Cool Whip
1 can crushed pineapple -- drained
Chop berries in food processor, but do not pulverize them. Mix berries
with
sugar, 1 1/2 envelopes gelatin and drained pineapple. Combine well and
let
stand at least an hour to allow for the juices to mellow, sugar to
dissolve
and gelatin to thicken. Fold in Cool Whip gently but thoroughly. If
fruit
settles to bottom of the bowl, add remaining gelatin. Judge the amount of
sugar by the tartness of the berries.
- - - - - - - - - - - - - - - - - -
NOTES : This is a beautiful pink cranberry accompaniment for Thanksgiving
and should travel very well. (you could take the Cool Whip
separately and assemble it when you arrive ..
Lettuce Wedge With Poppy Seed Dressing
Recipe By :
Serving Size : 6
Categories : Salads Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Vinegar -- White
1 1/2 tablespoons Onion Juice
1/2 cup Sugar
1 teaspoon Mustard -- Dry
1 teaspoon Salt
1 cup Vegetable Oil
2 tablespoons Poppy Seeds
Iceberg Lettuce -- Head Of
In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and
salt. Stir vigorously by hand or with electric mixer set on low.
Whisking constantly, pour in oil in a slow thin stream, and continue to
beat until dressing is smooth and thick. Stir in poppy seeds. Cut lettuce
into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of
the dressing or to taste.
- - - - - - - - - - - - - - - - - -
LIGHTER CHICKEN WALDORF SALAD
Recipe By :
Serving Size : 4
Categories : Poultry Chicken
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Roasted chicken breast (2
Boneless -- skinless halves)
1 medium Granny Smith apples -- cored
And diced in 1/2-inch pieces
1 Rib celery -- finely minced
1 Ripe mango -- peeled and diced
2 tablespoons Minced -- candied ginger *
1/3 cup Light mayonnaise
1/3 cup Nonfat sour cream
2 tablespoons Lime juice
2 tablespoons Mango chutney
1 teaspoon Grainy mustard
3 tablespoons Coarsely chopped walnuts
2 tablespoons Minced fresh mint
1. Dice the cooked chicken. Combine with the apple, celery, mango and
candied ginger.
2. In a medium bowl, combine the mayonnaise, sour cream, lime juice,
chutney and mustard; mix well. Add to the salad, mixing well. Cover and
refrigerate until ready to serve.
3. Just before serving, stir in the chopped walnuts and mint.
Note: Waldorf salad is typically chock full o' fat; this one has some fat,
but less fat than the traditional recipe.
* Candied or sugared ginger can be found in the Asian section of major
supermarkets.
- - - - - - - - - - - - - - - - - -
Lime Velvet Salad
Recipe By :
Serving Size : 4
Categories : Salads Londontowne
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Lime Jello
1 cup Boiling water
3 ounces Pkg cream cheese
2/3 cup Crushed pineapple -- w/juice
1/2 cup Celery -- chopped fine
1/4 cup Chopped nuts
1/2 cup Heavy cream -- whipped
Cherries (optional garnish)
Dissolve gelatin in boiling water. Add chunks of cream cheese. Using
mixer, beat at medium speed until well blended. Chill until slightly
congealed. Add pineapple, celery and nuts. Fold in whipped cream.
Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with
cherries if desired. Mrs. John P. Elberti
- - - - - - - - - - - - - - - - - -
Lime-Cilantro Dressing
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
juice of 1 lime
4 garlic cloves
-peeled, ends removed
1/2 cup cilantro -- wash, dry
fresh ground black pepper
1/4 teaspoon sugar -- to taste
1/8 teaspoon salt -- to taste
In a food processor fitted with a metal blade, combine the olive oil, lime
juice, garlic, cilantro leaves, and black pepper. Process until smooth.
Add sugar and salt to taste. Makes 1/2 cup. Chef Pete
- - - - - - - - - - - - - - - - - -
Liza Minnelli's Salade de Provence *
Recipe By :
Serving Size : 2
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
2 cups Frozen corn
1 medium Pink grapefruit
1 cup Hearts of palm
1/2 pound Fresh mushrooms
1 teaspoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon Fresh ground black pepper
2 tablespoons Red wine vinegar
1/3 cup Safflower oil
Thaw corn to room temperature. Over moderate heat, cook corn until tender.
Drain and set aside. Peel and remove white pith from the grapefruit.
Separate sections; cut each section in half and pat dry with paper towels.
Cut the hearts of palm into thin slices.
Wipe the mushrooms clean. Trim the ends and slcie very thinly. In large
salad bowl, combine mustard, salt, pepper and vinegar; stir until
everything has dissolved. Slowly pour in the oil, whisking constantly
until smooth. Attractively arrange the grapefruit and veggies in the bowl.
Bring to table and toss just before serving.
FROM: Lifestyles of the Rich & Famous Cookbook.
- - - - - - - - - - - - - - - - - -
Louise's Potato Salad
Recipe By : RUBYdakoda@aol.com
Serving Size : 1
Categories : Potatoes Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
My potato salad
9 new red potatoes,in bite sized pieces. Wash
well but leave unpeeled. Take out little black dirt spots.
2 medium sized white onions chopped small. (Buy flat onions, sweeter)
8 slices cooked and crumbled bacon
1 whole package chopped fresh chives (1/2 cup chopped) 1 whole package
fresh dill (about 1/2 cup chopped)
DRESSING....make separately 3/4 cup good mayonaise (I use Best Foods)
3/4 cup sour cream (low fat is okay)
3 eggs hardboiled
8 dashes of Worcestershire sauce
1 level teaspoon Allspice
1/4 teaspoon chili powder
1/2 teaspoon dried dill
1 tablespoon dried chives
Sweet hungarian paprika to sprinkle over top
1. Prepare and cook the potatoes until just tender, drain & set aside
to cool.
2. Place the cooled potatoes in a large mixing bowl and add the crumbled
bacon, onions, fresh chives and fresh dill.
3. Mix the mayo and sour cream in food processor or blender. Add the
Worcestershire, allspice and chili powder dried dill and dried chives.
Add the hardboiled eggs and whip together at high speed for a fluffly
dressing. Add freshly ground pepper and salt to taste.
4. Fold into the potatoes.
Put into a serving dish and sprinkle with paprika. I serve lots of thinly
sliced radishes around the side of the dish.
- - - - - - - - - - - - - - - - - -
NOTES : Posted on Kitmailbx by RUBYdakoda@aol.co
Low-Calorie Buttermilk Dressing
Recipe By :
Serving Size : 3
Categories : Salads Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Lowfat cottage cheese
1 cup Buttermilk
1 tablespoon Red wine vinegar
2 tablespoons Parsley -- chopped
10 milliliters Garlic -- chopped
1/4 teaspoon Salt
In blender or food processor, mix cottage cheese until smooth. Add
remaining ingredients and blend.
Makes about 3 cups dressing for green salads. Will keep in refrigerator
for 2 weeks. Nutrition Analysis per serving: 18 cal; 3gm pro; 1gm carb;
trace fat; 110mg sod; 1mg chol. Serving Size: 2 Tablespoons
- - - - - - - - - - - - - - - - - -
Macaroni Medley Salad
Recipe By :
Serving Size : 16
Categories : Low Fat Main Dish
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Buttermilk
3/4 cup Fat-free mayonnaise
2 tablespoons Fresh dill, chopped -- or 1 ts
dill
4 cups Cooked rotini pasta -- cooled
15 ounces Canned kidney beans -- drained
rinsed
10 ounces Frozen green beans, cooked -- drained and cooled
8 ounces Fat-free cheddar cheese -- Healthy Choice, cube
Mix together buttermilk, mayonnaise and dill. Pour over combined pasta,
beans and cheese; mix lightly.
Chill. 16 Servings Per serving: 114 calories, 9 g protein, 20 g
carbohydrates, .5 g fat, 3 mg cholesterol, 210 mg sodium
- - - - - - - - - - - - - - - - - -
MACARONI SALAD FOR 100
Recipe By :
Serving Size : 6
Categories : Salads Pasta
Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 To 6 lbs. fully cooked ham -- cubed
5 To 6 lbs. macaroni -- cooked
drained
3 pounds Shredded cheddar cheese
2 Bags (20 oz. ea.) frozen -- peas, thawed
2 bn Celery -- chopped (about 12
2 large Onions -- chopped (2 to 2 1/2
2 cans (5 3/4 oz. ea.) pitted ripe -- olives,
Drained and sliced
DRESSING:
2 quarts Mayonnaise
8 ounces Western or French salad -- dressing
1/4 cup Vinegar
1/4 cup Sugar
1 cup Light cream
1 1/2 teaspoons Onion salt
1 1/2 teaspoons Garlic salt
1 teaspoon Salt
1 teaspoon Pepper
SALAD:
Combine all salad ingredients. Combine all dressing ingredients; pour
over the salad mixture and toss.
Refrigerate.
From: "Taste of Home" Magazine, submitted by Judy Dupree Posted by:
Debbie Carlson (PHHW01A) - Prodigy
- - - - - - - - - - - - - - - - - -
MAI FUN CHICKEN SALAD WITH HOISIN DRESSING
Recipe By :
Serving Size : 2
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----HOISIN DRESSING-----
3 tablespoons Rice vinegar
1/4 cup Salad oil
1 tablespoon Hoisin sauce
2 teaspoons Sesame seeds
2 teaspoons Minced fresh gingerroot
-----SALAD-----
Napa/Savoy cabbage leaves
2 cups Mai fun *
1 cup Finely shredded carrots
2 Lg cooked chicken breasts*
1/2 cup Sugar snap peas **
Vegetable garnishes ***
*Note: Mai fun should be prepared according to package directions.
*Chicken breasts should be skinned, boned and cut into thin slices.
**Snap peas should be blanched and chilled.
***Suggested vegetable garnishes: Japanese or regular cucumber slices,
straw mushrooms, carrot flowers.
Combine vinegar, oil, hoisin sauce, sesame seeds and gingerroot in jar
with lid. Cover and shake well. Chill. Meanwhile, to make salad, for each
serving, line plate with cabbage leaves and over them arrange layer of mai
fun. Then arrange shredded carrots, chicken slices, sugar snap peas and
vegetable garnishes on plates as desired. Shake dressing again and pass at
table.
- - - - - - - - - - - - - - - - - -
Mandrin orange and green salad
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Med bowl of mixed greens
1 each Large can of mandrin oranges
1/2 cup Chopped pecans
-----GARNISH-----
1 each Purple onion rings
-----DRESSING-----
1/3 cup Wine vinegar
1/2 cup Sugar
1 cup Salad oil
1 teaspoon Salt
1 teaspoon Dry mustard
2 tablespoons Water
For mixed greens use leaf romaine and regular.
- - - - - - - - - - - - - - - - - -
Maple Leaf Dressing
Recipe By : Alliette Ziolkowski
Serving Size : 12 Preparation Time :0:10
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup vinegar
1 1/2 cups oil
2 tablespoons worcestershire sauce
1 teaspoon salt
1 1/2 teaspoons pepper -- crushed
1 tablespoon dry mustard
1/2 cup sugar
1 can tomato soup
1 piece garlic -- diced
MIx together and let stand for 1 day before using
- - - - - - - - - - - - - - - - - -
Marinated Three-Bean Salad
Recipe By : Unknown
Serving Size : 10 Preparation Time :0:45
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans -- Blanched
1 pound wax beans -- Blanched
2/3 cup salad oil
1/3 cup red wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon rosemary
1 teaspoon dry mustard
1/4 teaspoon pepper -- grated
2 cans red kidney beans -- 15 oz cans
blanch beans, in bolw wisk oil, vinegar and spices. add beans and cover,
refridgerate for at least 6 hours.
- - - - - - - - - - - - - - - - - -
Marinated Veggies
Recipe By : Umamagi30
Serving Size : 1
Categories : Marinades Salads
Peppers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can French Style Green Beans -- drained
1 can Shoepeg Corn-drained
1 can Baby Peas -- drained
1 cup chopped celery
1 cup diced onion
1 cup diced bell peppers
1 small jar pimentos
MARINADE
2/3 cup sugar or artificial -- sweetener
2/3 cup white vinegar
1/3 cup lite oil -- (your choice)
1 tsp salt
1 tsp celery seed
Mix marinade and add veggies, let set at least four hours, overnight is
best.
- - - - - - - - - - - - - - - - - -
NOTES : Here is a recipie I use a lot during the holidays when you need to
bring food that will be sitting out for several hours, plus it it
seems to be a welcome
relief from the usual potluck fare.
Market Salad With Capers
Recipe By :
Serving Size : 2
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Sm Tomato -- diced
1 Ear Corn
2 Med Red Potatoes -- cooked
2 Tsp Capers -- drained
1/4 Tsp Paprika
2 Tbsp Olive Oil
1/2 Tbsp Red Wine Vinegar
Salt And Pepper -- to taste
Peel potatoes if desired. Dice. Cook corn and remove from cob. Combine
tomato, corn, potatoes, and capers in salad bowl. Stir together paprika,
oil, vinegar, salt, and pepper in small bowl. Pour over vegetables and
toss well. Let stand 5 minutes for flavors to blend.
- - - - - - - - - - - - - - - - - -
MARLBORO COUNTRY GUACAMOLE
Recipe By :
Serving Size : 1
Categories : Salads Tex-Mex
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Large ripe avocado (about 8
1/4 cup Finely chopped onion
1 tablespoon Seeded and finely chopped pi
1 tablespoon Lemon juice
1/4 teaspoon Salt
Peel, pit and mash avocado; add remaining ingredients and mix thoroughly.
Makes about a cup.* From "Famouse Chili Recipes From Marlboro Country".
We like to put a little chopped fresh onion in our guacamole too.
- - - - - - - - - - - - - - - - - -
Mayfair Dressing
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 to 4 cloves garlic
1/2 medium onion
1 stalk celery
2 cups oil
1/4 cup prepared mustard
1/2 whole black peppercorns -- or more
3 eggs
1 ounce anchovies -- or 2 oz
1 tablespoon Accent seasoning mix
Blend in Blender makes 4C Every St. Louis cook has this recipe. It's
the best! I believe it got its name from the restaurant in the Mayfair
hotel in downtown St. Louis Rita Harris
- - - - - - - - - - - - - - - - - -
MEDITERRANEAN GRILLED CHICKEN SALAD
Recipe By :
Serving Size : 2
Categories : Salads Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 pound (2 medium) potatoes -- - cut into 3/4-inch
4 ounces Mushrooms -- halved
4 ounces Green beans; halved -- steamed until crisp-
-----VINAIGRETTE-----
1/4 cup Olive oil
2 tablespoons White wine vinegar
1 Garlic clove -- minced
2 teaspoons Minced fresh tarragon -- OR..
3/4 teaspoon Dried tarragon
2 teaspoons Dijon-style mustard
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 Chicken breast halves -- - (boned and skinned
(about 6 ounces each)
1/4 cup Chopped red onion
Halved cherry tomatoes -- - for garnish
In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches
boiling water until tender, about 15 minutes; drain.
Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette
ingredients. Place potatoes, mushrooms and beans in separate piles in
large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat.
Cover; let stand 15 minutes. Heat broiler. Meanwhile, in bowl add
chicken to the remaining vinaigrette; cover and let stand 15 minutes.
Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches
from heat source about 8 minutes until juices run clear when chicken is
pierced, turning once. To serve, slice chicken breasts and arrange on 4
plates with potatoes, mushrooms and beans, dividing equally. Sprinkle
with onion and garnish with cherry tomatoes.
Menu: Garlic Bread, Tangerines or Melon Wedges
Nutritional Information Per Serving: 540 calories; 31 g fat; 70 mg
cholesterol; 410 mg sodium; 36 g carbohydrate; 5 g fiber; 31 g protein.
Source: The Potato Board <recipes@potatoes.com>
- - - - - - - - - - - - - - - - - -
MEXICAN BEEF SALAD
Recipe By :
Serving Size : 4
Categories : Salads Meats
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Beef top round steak
1/2 teaspoon Unseasoned meat tenderizer -- instant
3 tablespoons Vegetable oil
3 tablespoons Vinegar
1/2 teaspoon Salt
1/4 teaspoon Ground cumin
1/4 teaspoon Dried oregano -- crushed
1/8 teaspoon Garlic powder
1/8 teaspoon Ground red pepper
1 can Yellow hominy -- drained
16 ounce can
1 Small onion -- sliced
separated into rings
1 Green pepper -- sliced into rings
1/3 cup Sliced pitted ripe olives
4 cups Torn lettuce
1/2 cup Halved cherry tomatoes
Lettuce leaves
1/2 cup Monterey Jack cheese (2 oz) -- finely grated
Partially freeze meat. Slice meat across the grain into bite-size strips.
Sprinkle meat tenderizer over meat. In a 1 1/2-quart microwave-safe
casserole, combine beef and 1 tablespoon oil. Cover with waxed paper.
Cook on high (100 percent) power 3 to 5 minutes or until meat is done,
stirring every 2 minutes. Remove meat, reserving drippings in dish.
Add remaining 2 tablespoons oil to drippings. Stir in vinegar, salt,
cumin, oregano, garlic powder and red pepper. Cook, uncovered, on high
power about 30 seconds or until bubbly. Add meat, hominy, onions, green
pepper and olives. Toss gently to coat.
In a large mixing bowl, combine meat mixture, torn lettuce and tomatoes.
Toss gently to coat. Spoon mixture onto lettuce-lined plates.
Sprinkle with cheese. Makes 4 to 6 servings.
NUTRITIONAL INFORMATION PER SERVING:
335 calories; 20 grams fat; 22 grams protein; 18 grams carbohydrates; 872
milligrams sodium; 517 milligrams potassium.
- - - - - - - - - - - - - - - - - -
Mexican Green Bean Salad
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :1:00
Categories : Mexican Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans
1/2 cup olive oil
2 jalapeno peppers -- seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon onion -- minced
1 tablespoon parsley -- minced
1 tablespoon fresh cilantro -- minced
Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk
together other ingredients and pour over warm green beans. Allow to
marinate at least 1/2 hour. Serve at room temperature or chilled.
- - - - - - - - - - - - - - - - - -
MEXICAN PASTA SALAD
Recipe By :
Serving Size : 4
Categories : Salads Pasta
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (3 Oz.) Boneless Skinned
Chicken Breasts
1 teaspoon Ground Cumin
1 teaspoon Vegetable Oil
1/2 cup Water
1/4 tablespoon Chili Powder
1/2 teaspoon Chicken Bouillon Granules
1 small Ripe Avocado Chopped
1 cup Fresh Cilantro
3 tablespoons Lime Juice
1/4 cup Green Onions
1 large Jalapeno Pepper Chopped
10 milliliters Garlic
6 ounces Uncooked Fettucine
1/2 cup Shredded Zucchini
1/4 cup Sliced Black Olives
2 tablespoons Chopped Tomatoes
Fresh Cilantro Leaves
(Optional)
Sprinkle Chicken With Cumin & Chili Powder. Heat Oil in A Medium Skillet;
Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water &
Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done.
Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill
Chicken.
Bring Broth To A Boil & Cook Until Reduced To 1/4 C. Remove From Heat &
Cool. Strain Broth Through A Sieve & Pour Into Processor. Add Avocado,
Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Process Until Smooth.
Cook Fettuccine According To Package Directions. Drain. Rinse Under Cold
Water & Drain Again. Combine Fettuccine & Half Of Avocado Mixture; Toss
Well. Place in Center Of A Serving Platter. Arrange Zucchini Around
Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips &
Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado
Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish
With Fresh Cilantro Leaves If Desired.
(Fat 13.1. Chol. 54.)
- - - - - - - - - - - - - - - - - -
Minted Cucumber Salad
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:40
Categories : Salads Vegetables
Healthy And Hearty Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large cucumbers
1/2 teaspoon salt
2 cups plain yogurt
2 teaspoons rice wine vinegar
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 cup fresh mint -- chopped
2 tablespoons fresh parsley -- chopped
Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain
for half an hour.
Line a sieve with a coffee filter. Pour yogurt in and allow to drain
for half an hour. In a glass or pottery serving bowl, combine yogurt with
remaining ingredients. Stir in cucumber. Cover and refrigerate if not
served at once.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve chilled or at room temperature.
Minted Melon Mold
Recipe By :
Serving Size : 8
Categories : Salads Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Boiling Water
3 ounces (1 pk) Lemon Flavor Gelatin
3 ounces (1 pk) Lime Flavor Gelatin
3/4 cup Lime Juice
1/2 cup Cold Water
1/8 teaspoon Peppermint Extract
2 cups Melon Balls *
Lettuce Leaves
Coconut Cream Dressing
Garnishes **
* Melon balls can include things like Cantaloupe, or Honeydews, etc.
** Garnishes can be mint leaves and more melon balls.
~------------------------------------------------------
~------------------ In medium bowl, pour boiling water over gelatins; stir
until dissolved. Add lime juice, cold water, and extract; chill until
partially set.
Fold in mellon. Por into lightly oiled 5-cup ring mold. Chill until set,
about 3 hours or overnight.
Unmold onto lettuce. Serve with Coconut Cream Dressing; carinsh with mint
leaves and/or melon balls, if desired.
- - - - - - - - - - - - - - - - - -
Minted Pasta Salad
Recipe By : Chicago Tribune, May 19, 1994
Serving Size : 4 Preparation Time :10:00
Categories : Salads Herbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pasta -- small:orzo,shells,zi
Salt
1/3 cup olive oil -- light
2 tablespoons red wine vinegar
1/2 cup fresh mint leaves -- chopped
1 teaspoon fresh oregano -- chopped
2 cloves garlic -- minced
Freshly ground pepper to taste
1. Cook pasta in boiling salted water according to package directions
until al dente; drain well. 2. Mix oil, vinegar, herbs, garlic, salt and
pepper in a serving bowl. Add pasta and toss gently. Serve warm or at room
temperature.
- - - - - - - - - - - - - - - - - -
Mixed Green Salad
Recipe By : mnh@catfish.ocpt.ccur.com (Michele Hardy)
Serving Size : 6
Categories : Salad Dressings Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 C Assorted Salad Greens -- to 14 C, Boston, red
-- leaf, romaine, etc.
2 Nectarines -- slic in wedges
1/3 C Walnuts -- toasted, *
Balsamic Vinaigrette:
2/3 C Olive Oil
2 Tbsp Balsamic Vinegar
1/4 C Orange Juice
1 Tbsp Dijon Mustard
1 Clove Garlic -- mashed
1/4 Tsp Salt
Black Pepper -- to taste
A colorful array of greenery tossed with a savory balsamic vinaigrette.
Whenever nectarines are available, especially during the summer season,
I slice up 2 of the succulent fruits and add them to the salad. They
lend a delightfully refreshing touch. This recipe won 1st prize in a
salad contest run by a Boston area newspaper.
1. Choose at least three of the varied salad greens - I usually select
Boston and red leaf as my base and add two other types for their
color and flavor.
2. Wash the greens, pat dry, and pile them into a large salad bowl.
Adorn the greenery with the fruit and toasted walnuts.
3. Beat together the oil, vinegar, orange juice, mustard, garlic, salt,
and pepper in a bowl.
4. Pour the dressing over the greenery and toss well to coat evenly.
Present at once.
6 portions
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
- - - - - - - - - - - - - - - - - -
Mock Hard-Cooked Eggs
Recipe By : Butter Buster -The Cookbook by Pam Mycoskie
Serving Size : 2
Categories : Eggs Salads
Vegetarian Fatfree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Oz Egg Beaters. 99% Egg Substitute -- or substitute
In an 8" skillet, pour Egg Beaters, or substitute. Cover tightly; cook
over low heat 10 min or until just set. Remove from heat; let stand,
covered for 10 min. Remove from skillet and cool completely. Chop and
use in your favorite egg salad recipe or sprinkle over salads or
casseroles.
- - - - - - - - - - - - - - - - - -
NOTES : MAKES: 1 Cup chopped mock eggs
Cal 53.5
Fat 0 g
Carbs 2.1 g
Protein 10.7 g
Sodium 171 mg
Dietary Fiber 0 g
CFF 0%
Mos' Nilly Guacamole
Recipe By :
Serving Size : 10
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Large avocado
2 teaspoons Lea & Perrins
1 each Clove garlic
1 tablespoon Salt
4 ounces Feta cheese
2 tablespoons Olive oil
1 tablespoon Poupon or creole mustard
1 tablespoon Lemon juice
2 tablespoons Wine vinegar
3/4 cup Chopped parsley or cilantro
2 teaspoons Louisiana hot sauce
1 cup Chopped tomatoes
Lettuce -- as bed for serving
Mash garlic with salt to make a gritty paste, Add avocado and mash some
more. Pour lemon juice over avocado so that it will keep its color. Stir
well.
Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins
Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard.
Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped
tomatoes and parsley. Stir well and serve over lettuce. This is also good
for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking
With Inside Help"
- - - - - - - - - - - - - - - - - -
Mr. Food's British Pepper Salad- 9/27/95
Recipe By : Source: WKBWTV
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Heart4Hom@aol.com--
4 green bell peppers -- cored/in 8 chunks
4 red bell peppers -- cored/in 8 chunks
1/8 cup Worcestershire sauce
1 1/4 cups ketchup
1 can (6oz) black olives -- (pitted), drained
1 clove garlic -- crushed
Fill a 2-quart saucepan three quarters full with water; bring to a boil
then reduce the heat to medium. Add the peppers and stir gently once.
After
2-3 minutes, when the peppers are still quite firm and just beginning to
soften, remove them from the saucepan, draining any excess water. In a
medium-sized bowl, combine the remaining ingredients. Add the peppers and
toss to coat. Cover and chill for 1 hour or until ready to serve.
- - - - - - - - - - - - - - - - - -
NOTES : Mr. Food says: "This will keep in the refrigerator for up to 1
week, unless it's
gobbled up before then!"
Yield: 4-6 servings
Mr. Food's Taco Salad- 11/29/95
Recipe By : Source: WKBWTV
Serving Size : 12
Categories : Mexican Salads
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 package taco seasoning mix -- (1 1/4 oz.)
1 medium iceberg lettuce -- chopped (about 8 C.)
2 cups shredded cheddar cheese -- (8 oz.)
1 can(16oz) kidney beans -- rinsed and drained
2 large tomatoes -- diced (about 2 C.)
2 cans sliced black olives -- (2.25oz ea);drained
1 bag(14.5oz) tortilla chips -- (ranch); crushed
1 bottle(16oz) french salad dressing -- (sweet&spicy)
In a medium-sized skillet, brown the ground beef with the taco seasoning
mix, stirring to break up the meat; drain and cool. In an extra-large
salad
bowl, layer half of the lettuce, then half of the cheese, beans, ground
beef,
tomatoes, and olives. Repeat the layers once more, then top with crushed
tortilla chips. Before serving, add the dressing and toss well to coat.
Yield: 12 servings
- - - - - - - - - - - - - - - - - -
NOTES : "It's a complete meal in one bowl. Just bring out the paper
plates,
forks, and a jug of lemonade, and you'r all set!"
Mr Food (R
MUSTARD POTATO SALAD
Recipe By :
Serving Size : 6
Categories : Salads Eggs
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Diced peeled potatoes (about -- 1 lb.)
1 Recipe Old-Fashioned Egg -- Salad (see previous
Recipe)
1/4 cup Mayonnaise
1 teaspoon Prepared mustard
1/2 teaspoon Dried minced onion
1/4 teaspoon Salt
Lettuce leaves
Sliced radishes -- optional
In a saucepan, cover potatoes with water and cook until tender but firm.
Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion
and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce
leaves; garnish with radishes, if desired.
From: "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) -
Prodigy
- - - - - - - - - - - - - - - - - -
My Favorite Coleslaw
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :2:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cabbage head
1 onion -- minced
2 tablespoons salad vinegar
1/4 cup sour cream
1/4 cup mayonnaise -- * see note
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
paprika -- optional
green bell peppers, slivered -- optional
red bell peppers, slivered -- optional
1/2 teaspoon dry mustard -- optional
1/4 teaspoon celery seed -- optional
* Use only real mayonnaise, not salad dressing. This coleslaw must be
allowed to blend flavors in refrigerator for 2 hours or more (overnight is
best) for best taste.
Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar,
minced onion, fresh ground black pepper and sugar. Put into airtight bowl
or plastic bag and refrigerator for 1 hour or more.
Mix sour cream, mayonnaise, dry mustard (if desired) and salt. If
using green and red sweet peppers, sliver them before adding to sour cream
mixture. Add celery seeds at this time also if you are using them. Add
this mixture to chilled cabbage and shake in plastic bags or stir gently
to mix thoroughly. Place back in refrigerator for 2 hours or more.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with "My Favorite Chili" recipe in this cookbook.
NOTES : This is very good for leftovers also. The secret is to make sure
it is crisp and cold and never let it set at room temperature.
Just before serving, sprinkle with paprika for color if desired.
New England Style Potato Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds potatoes -- cooked
1 cup celery -- diced
5 tablespoons vinegar
2 teaspoons salt
4 eggs -- hard-cooked, sieved
1 pint sour cream
1 teaspoon pepper
1 1/2 tablespoons mustard
1/2 clove garlic -- crushed
1 n -- chopped
1/2 cup olives -- sliced
Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbs.
vinegar and salt. Fold eggs into sour cream, add remaining vinegar,
pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add
dressing and toss well. Garnish with olives.
- - - - - - - - - - - - - - - - - -
New Potato Salad
Recipe By :
Serving Size : 8
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Potatoes -- new (approximatel
1 each Dill cream dressing recipe
5 each Green onions -- finely choppe
Salt & pepper to taste
A local restaurant serves a simple, but elegant, potato salad as part of
their Sunday Brunch menu.
This is my own attempt at duplicating it. Stir the chopped green onions
into the Dill Cream Dressing.
Add salt and pepper to taste. You may also want to add more lemon juice
or Dijon mustard at this point, as this produces a fairly bland dressing.
Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large
bowl and fold in the dressing. Serve chilled. Best made the day before so
the flavors have a chance to mingle. Source: Sallie Austin
- - - - - - - - - - - - - - - - - -
No-Fat Italian Dressing (Lf)
Recipe By :
Serving Size : 1
Categories : Low Fat Dressings
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Lemon juice
1/4 cup Cider vinegar
1/4 cup Apple juice -- unsweetened
1/2 teaspoon Oregano
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
10 milliliters Garlic -- cut in half
1/2 teaspoon Paprika
1/4 teaspoon Basil
1/8 teaspoon Thyme
1/8 teaspoon Rosemary
-----PER 2 TBLSPOONS-----
*cals
*mg sodium
Combine all ingredients. Chill for an hour or two at least to allow herbs
to blend. Remove garlic clove pieces before serving. Makes 12
tablespoons.
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No-Name-Yet Salad
Recipe By :
Serving Size : 10
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each 16 oz can peeled tomatoes
1/2 cup Chopped onion
1/2 teaspoon Celery seed
4 each Eggs -- hard boiled
2 tablespoons Juice from peeled tomatoes
1 each 6 1/2 oz can tuna -- mashed
2 tablespoons Dill relish
2 tablespoons Mayonnaise (heaping)
1 tablespoon Lea & Perrins
2 teaspoons Poupon or creole mustard
1/4 teaspoon Garlic powder
1 tablespoon Olive oil
Salt -- to taste
2 teaspoons Louisiana hot sauce
2 teaspoons Wine vinegar
Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard
boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add
sauce (directions follow). If it is too soupy, add some crushed saltine
crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive
oil. Every time you add something, beat. Add all ingredients, beat the
hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking
With Inside Help"
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Noodles in Sesame Sauce
Recipe By :
Serving Size : 2
Categories : Salads Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Fresh chinese noodles
Oil
-----spicy sesame sauce-----
1 1/2 tablespoons Vegetable oil
3 each Green onions white minced
3 each Cloves of garlic -- minced
Piece of giner -- minced
2 each Small asian chilli peppers
3 1/2 teaspoons Rice vinegar
2 tablespoons Soya sauce
2 tablespoons Sugar
1 1/2 tablespoons Chinese sesame paste
1/2 cup Chicken stock or broth
1 teaspoon Sesame oil
----------garnish-----------
1 tablespoon Roasted sesame seeds
Fresh coriander leaves chop
1/2 cup Julienned carrots/cucumbers
Cook noodles, fresh or fried, until al dente. Drain and rinse in cool,
then cold, water. Drain well.
Sprinkle with vegetable, peanut or sesame oil.
(Cold, oiled cooked noodles can be stored in the fridge for several days).
SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic,
ginger and chili peppers until garlic is soft but not brown.
Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken
stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil.
Cool to room temperature. Pour sauce over chilled noodles and mix well.
Heap noodles on s platter and garnish with sesame seeds, coriander and
julienned vegetables.
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OK Corral Salad
Recipe By :
Serving Size : 6
Categories : Children Pasta
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Cooked Pasta wheels
Raw Carrot *
Med onion -- chopped
Rib Celery -- sliced thin
Green pepper -- chopped
Radishes -- sliced thin
6 1/2 ounces Can drained Tuna -- water pack
3/4 cup Dressing (see recipe)
* Scrubbed and sliced into thin matchsticks.
This pasta salad gets its name from the shape of the pasta, but you could
just as easily use shells and rename it Seashell Salad, etc.
Toss all the ingredients in a large salad bowl and chill. The salad can be
made the night before and refrigerated. If you want to take it easy, just
slice all the veggies with a food processor. BASIC DRESSING 1 c
extra-virgin olive oil 2 t Honey 2/3 c brown rice vinegar
freshly ground black or 1 t Salt 1 garlic clove, mashed
""""""""""""""""""""""""""""""""""""""""""""""""""""""" """""""""""
Combine all ingredients and shake well or blend. Refrigerate. Keeps for up
to a week. Makes a little less than 2 cups.
- - - - - - - - - - - - - - - - - -
OLD-FASHIONED EGG SALAD
Recipe By :
Serving Size : 6
Categories : Salads Sandwiches
Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Mayonnaise
2 teaspoons Lemon juice
1 teaspoon Dried minced onion
1/4 teaspoon Salt
1/4 teaspoon Pepper
6 Hard-cooked eggs -- chopped
1/2 cup Finely chopped celery
Lettuce leaves or bread
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir
in eggs and celery. Cover and chill. For each serving, spoon about 1/2
cup onto a lettuce leaf or spread on bread.
Serves: 3 to 4 From: "Taste of Home" Magazine Posted by: Debbie Carlson
(PHHW01A) - Prodigy
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Olive Garden Salad Dressing
Recipe By :
Serving Size : 1
Categories : Salads Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----waldine van geffen vghc
1 1/2 c Bottled italian dressing
2 tb Parmesan -- grated
2 tb Sugar or equivalent in -- equa
1 lg Raw egg -- or egg beaters
1 egg -- or
2 tb Mayonnaise
Blend in blender on high speed 1/2 minute or until smooth. Pour this
mixture into the top of a double boiler and add 1/4 c oil. Stir
gently with a whisk over gently boiling water until it begins to
thicken and egg is completely cooked. Chill several hours or
overnight before using. If the dressing is too thick, add more
Italian dressing as needed. Mix together equal amounts of fresh
spinach, iceberg and romaine lettuce. Allow 2 C for each salad.
Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add
onion rings, radish, etc. Source: Gloria Pitzer
- - - - - - - - - - - - - - - - - -
Oprah's Chicken Salad with Dressing
Recipe By :
Serving Size : 2
Categories : Salads Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Chicken breast -- skinless
boneless
1/4 cup Peas
1 tablespoon Golden raisins
1/4 cup Carrots -- shredded
1 cup Red cabbage -- shredded
1/4 cup Apples -- diced
1/4 cup Scallions -- sliced
1/4 cup Celery -- diced
-----DRESSING-----
1/8 teaspoon Celery seed
1 cup Nonfat yogurt
1 tablespoon Nonfat mayonnaise
3 teaspoons Curry powder -- optional
3 tablespoons Lemon juice
1 tablespoon Dijon mustard
2 tablespoons Shallots -- diced
Black pepper
Toss salad ingredients. Put dressing ingredients in blender and blend.
Serve over salad.
- - - - - - - - - - - - - - - - - -
Oprah's Mock Caesar Salad
Recipe By :
Serving Size : 1
Categories : Salads Dressings
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 milliliters Garlic -- minced
1/4 cup Lemon juice
1/4 cup Low-sodium soy sauce
Fresh cracked black pepper
3 cups Romaine lettuce -- torn
3 cups Endive -- torn
1 large Tomato -- chunked
tb Parmesan
Mix garlic, lemon juice, soy sauce and pepper for the dressing. Toss with
lettuces and tomatoes.
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Orange and Onion Salad
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Head romaine lettuce
7 ounces Mandarin oranges -- drained
1 each Toasted sliced almonds
----------dressing----------
2 tablespoons Sugar
1/2 tablespoon Salt
1 teaspoon Tarragon
1/4 teaspoon Pepper
2 each Dashes tabasco sauce
1/3 cup Vinegar
1 each Egg yolk
3/4 cup Vegetable oil
1/2 teaspoon Dijon mustard
Place sugar, salt, tarragon, pepper, tabasco, mustard in blender.
Slowly add vinegar and blend well. Add egg yolk, and with blender
running, slowly add oil.
Blend until desired consistency. Let dressing sit in a jar for 1 hour
before using, to blend flavours. Shake well before using.
- - - - - - - - - - - - - - - - - -
Orange Jello Salad
Recipe By :
Serving Size : 20
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Orange Jello -- large
1 package Small curd cott cheese -- large
1 package Cool whip -- large
In a serving dish (casserole), mix a large box of dry Jello mix with a
Large container of SMALL curd cottage cheese. Mix thoroughly until jello
is dissolved.
Fold in large container of Cool Whip. Blend thoroughly. Chill thoroughly.
Garnish with mint leaves or mandarine orange slices. This recipe is also
great with PEACH jello. A combination of peach and orange is also
another alternative (a small box of each). If you make the peach salad,
you can add a can of crushed pineapple (DRAINED) for a fruity salad.
- - - - - - - - - - - - - - - - - -
Orange Jicama Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 romaine lettuce
-or butter lettuce heads
-tear into long shreds
1/4 large jicama -- julienned
4 navel oranges
-peeled and sectioned
1 medium red onion -- chopped
8 radishes -- sliced
-or cut into flowers
6 tablespoons vegetable oil
2 tablespoons fresh orange juice
1/2 teaspoon chili powder
1 teaspoon white vinegar
1/4 teaspoon salt
fresh ground pepper -- to taste
On 8 individual salad plates, arrange a bed of shredded lettuce.
Sprinkle the jicama on top. Arrange about 5 orange
sections in a flower pattern on top of each. Sprinkle with the chopped red
onion. Put a radish in the center of each salad. In a small, tightly
lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and
pepper. Shake to blend well. Sprinkle about 1 tablespoon over each salad
just
before serving.
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Orange Poppyseed Dressing
Recipe By :
Serving Size : 8
Categories : Salads Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Safflower or corn oil
1/4 cup Lime juice
2 tablespoons Orange juice
2 tablespoons Orange rind -- grated
2 tablespoons Honey
2 tablespoons Onion -- minced
1 tablespoon Poppy seeds
Salt & pepper to taste
** I used peanut oil and minced green onions when I made this. I served it
on a salad of Boston lettuce with melon and chopped prosciutto. Slightly
toast the poppy seeds (method below). Place all ingredients in a screw-top
jar. Shake vigorously. Chill until serving. This dressing complements any
green salad, but the addition of some small chunks of cantelope, honeydew,
or star fruit to your greens will enhance the orange-honey flavor of the
dressing. Or try it over slices of cold roast pork with nectarine wedges
on watercress. Poppy Seeds: Did you know that it takes almost a million
seeds to make a pound? These tiny bluish-black gems come from the opium
poppy plant. But even if you eat a million, you won't experience any
narcotic effect. Connoisseurs say those imported from Holland taste best.
For even better flavor, seeds should be slightly toasted in a 350 degree
oven for about 5 minutes.
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Orange-Jicama Salad
Recipe By :
Serving Size : 2
Categories : Mexican Easy
Entertain Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter lettuce leaves
1 tablespoon Fresh orange juice
1 each Large orange -- peeled/sliced
1 teaspoon White wine vinegar
1 cup Julienne of peeled jicama
Salt & freshly ground pepper
1/2 cup Chopped red onion
1 tablespoon Minced fresh cilantro
3 tablespoons Olive oil
Line plates with lettuce. Tob with orange slices.
Mound with jicama. Sprinkle with chopped red onion. Blend juice, vinegar,
salt & pepper in small bowl.
Whisk in oil in thin stream. Spoon over salads.
garnish with minced cilantro.
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ORIENTAL CABBAGE SALAD
Recipe By :
Serving Size : 6
Categories : Chinese Salads
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces Ramen w/ chicken flavor
4 cups Cabbage -- shredded
4 each Green onions -- sliced (1/4 c
2 tablespoons Sesame seed
3 tablespoons Vinegar
2 tablespoons Sugar
2 tablespoons Salad oil
1/2 teaspoon Ground white pepper
1/4 teaspoon Salt
1/2 cup Almonds -- toasted slivered
This is from Better Homes & Gardens for someone that had asked for this
type of salad. Crush noodles slightly; Pour boiling water over noodles in
a colander to soften slightly, drain well, combine noodles, cabbage,
onions and sesame seed. Dressing: in a screw-top jar combine seasoning
packet from noodles, vinegar, sugar, oil, pepper and salt; shake to mix
well. Pour over cabbage mixture and toss.
Cover and chill several hours or overnight. Before serving, stir in
almonds.
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Oriental Flavored Cucumber Salad
Recipe By :
Serving Size : 4
Categories : Salads Foreign
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each English cucumber
1 tablespoon Rice vinegar
1 tablespoon Soy sauce
1 tablespoon Vegetaqble oil
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Hot chinese chili paste
1 each Small clove garlic -- minced
Trim ends off cucumber and cut into 1 inch chunks.
Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt,
sugar, hot chili paste and garlic.
Mix dressing with cucumbers and serve at room temperature.
- - - - - - - - - - - - - - - - - -
Oriental Green Salad (Lf)
Recipe By :
Serving Size : 4
Categories : Low Fat Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Leaf lettuce -- torn
1 cup Chinese cabbage -- torn
1 cup Mung bean sprouts
1/2 cup Bamboo shoots; sliced -- cannd
1/4 cup Carrots -- thinly sliced
1/4 cup Celery -- thinly sliced
1/4 cup Broccoli -- chopped
3 tablespoons Low-sodium soy sauce
3 tablespoons Rice vinegar
2 tablespoons -- water
1/4 teaspoon Fresh garlic -- minced
1/4 teaspoon Fresh ginger root -- minced
*cals
*gm protein
*gm fat
*gm carbo
*mg sodium
*gm fiber
Salad: Combine all vegetables in a large bowl. Toss to mix. Set aside.
Dressing: Combine all dressing ingredients in a blender or small jar.
Process briefly or shake well to combine ingredients. Pour over salad and
toss to coat. Serve at once. Serves 4.
- - - - - - - - - - - - - - - - - -
Orientle Spinach Salad
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Bunch of spinach
1 can Water crestnuts(sliced)
1 can Bean sprouts(drained)
2 each Hard boiled eggs
1/4 pound Bacon (fried and crumbled)
-----DRESSING-----
1/2 cup Oil
1/8 cup White vinegar
1/2 cup Med. onion
1/4 cup Sugar
1 teaspoon Salt
3 teaspoons Ketchup
Blend dressing one day in advance.
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Orzo and Artichoke Salad with Prosciutto
Recipe By : Bon App=E9tit, October 1993, Pg.14/Pine Tavern Restaurant
Serving Size : 4 Preparation Time :60:00
Categories : Italian Pasta
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup orzo
3 tablespoons olive oil
1/4 cup chicken broth -- canned or fresh
1/2 package frozen artichoke hearts (9 oz. pkg.) -- thawed and =
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons fresh basil -- minced
2 each green onions -- finely chopped
1/3 cup prosciutto -- sliced, chopped
1/3 cup fresh parmesan (about 1 oz.) -- grated
2 tablespoons fresh parsley -- chopped
Cook orzo in large saucepan of boiling salted water until aldente. Drain.
=
Rinse under cold water and drain again. Transfer orzo to large bowl.
Add=
1 tablespoon olive oil and toss to combine.
Bring chicken broth to simmer in heavy medium saucepan. Add artichokes
and=
simmer 3 minutes. Drain. Mix artichokes into orzo.
Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining
2=
tablespoons oil. Stir in basil. Pour dressing over orzo. Add all
remain=
ing ingredients and toss well. Season to taste with salt and pepper.
Cove=
r and refrigerate. (Can be pr
epared 1 day ahead.) Serve chilled.
- - - - - - - - - - - - - - - - - -
NOTES : A good brand of canned artichokes in water may be substituted for
t=
he frozen.
Nutr. Assoc. : 0 0 0 3431
Overnight Layered Salad
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Shredded lettuce
2 cups Shredded spinach
1/2 cup Sliced radishes
2 cups Cooked cubed chicken
1/2 cup Celery cut diagonally
1 cup Shredded chedder cheese
2/3 cup Mayonnaise
1/2 teaspoon Worcestershore sauce
1/4 teaspoon Dry Mustard
2 tablespoons Sliced green onions
In salad bowl, layer ingredients in following order; half lettuce, half
spinach, radishes, chicken, celery, remaining lettuce remaining spinach
and cheese.
Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly
over top of salad. Cover and chill several hours or overnight. Garnish
with sliced green onions. Toss just before serving.
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PARMESAN CHEESE DRESSING
Recipe By :
Serving Size : 4
Categories : Dressings Salads
Dairy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Milk
1/2 cup Mayonnaise
1/4 cup Grated Parmesan cheese
1 teaspoon White wine vinegar
1/4 teaspoon Worcestershire sauce
Gradually blend milk into mayonnaise. Mix in cheese, vinegar and
worcestershire sauce. Chill. Serve on tossed salad greens or on a "meaty"
chef salad. Makes 3/4 cup.
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Pasta Salad
Recipe By :
Serving Size : 15
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Pasta -- spirals
1 package Viva Italian dressing
1 each Cucumber -- cubed
1 each Fresh Broccoli -- cut up
1 can Cici beans -- optional
1 each Carrots -- cut up
1 each Celery -- cut up
Cook pasta as directed on the box. Drain. Add a little Italian dressing
to prevent sticking together.
Cool. While pasta is cooling, cut up all fresh vegetables into bite size
pieces. Add any vegetables that you prefer. In a large bowl, add
vegetables to pasta. Add Italian dressing and mix thoroughly.
Chill salad. Prior to serving, add remaining Italian dressing and mix
again. Salad is excellant when cold.
The longer you chill it, the better it is.
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Pasta Salad #2
Recipe By :
Serving Size : 1
Categories : Pasta Salads
Sauces And Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Ounces Colored Rotini Pasta -- cook/drain/cool
8 Ounces Feta Cheese -- chunked
1 Tomato -- cut up
1 Green Pepper -- cut up
1 Red Pepper -- cut up
2 Tablespoons Green Onion -- chopped
-----Dressing-----
2/3 Cup Olive Oil
3 Tablespoons Red Wine Vinegar
1/4 Cup Fresh Basil -- chopped -or-
2 1/2 Teaspoons Dried Basil
1 Teaspoon Dried Oregano
Salt And Pepper -- to taste
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Pasta Salad (Good For Picnics)
Recipe By : NORVELLE@uga.cc.uga.edu (Alisa Norvelle)
Serving Size : 1
Categories : Pasta Salads
Sauces And Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Salad Makings-----
1 Pkg Cheese Tortellini
1 Can Artichoke Hearts
1 Carrot Thinly Sliced
Broccoli Florets -- (or asparagus)
1 Red -- sliced into strips
3 Green Onions -- sliced thinly
Parmesan Cheese
-----Dressing-----
1 Clove Garlic
Salt And Pepper
1 Tsp Mustard
1/3 C Balsamic Vinegar
2/3 C Olive Oil
Basil
Cook the tortellini according to package directions. Drain and rinse the
artichoke hearts and cut them into quarters. Add the remaining salad
makings
(except the parmesan) and toss with the dressing. Give it a generous
sprinkling of parmesan and refrigerate. You might want to be a little
easy
on the salt in the dressing because of the parmesan and the cheese in the
tortellini.
- - - - - - - - - - - - - - - - - -
NOTES : I often take this on picnics because it keeps fairly well since it
has no mayonnaise.
Pasta Salad Primavera
Recipe By :
Serving Size : 4
Categories : Salads Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 milliliters Garlic -- minced
2 cups Broccoli flowerettes -- blanch
1/2 cup Red pepper -- thinly sliced &
1/2 cup Carrot -- shaved
1 Tomato, peeled -- seeded and
1/2 teaspoon Basil
1/2 pound Corkscrew pasta -- cook & drain
1/4 cup Olive oil
1 tablespoon Red wine vinegar
Salt and pepper
Spray large skillet with vegetable cooking spray, according to directions.
Saute garlic. Add broccoli, red pepper, carrot, tomato and basil;stir to
heat through. Add sauteed vegetables to cooked macaroni and toss well.
Pour on olive oil and vinegar. Season with salt and pepper; toss well.
Serve warm or cold.
Nutrition Analysis per serving: 328 cal; 9gm pro; 49gm carb; 11gm fat;
22mg sod; 0mg chol.
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Pasta Salad with Chicken and Artichokes
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Pasta shells
2 tablespoons Oil
1 1/2 cups Mayonnaise
3 tablespoons Lemon juice
3 tablespoons Chopped parsley
1 teaspoon Dried parsley
3 cups Diced cooked chicken
6 ounces Jar artichokes chopped and
1 each Dash of tabasco
1 each Toasted almonds
Cook pasta in large pot of boiling, salted water until tender, but firm, 8
to 12 minutes, stirring often.
Drain well and rinse with cold water. Shake out excess water and toss
pasta with oil. Combine mayonnaise, lemon juice, parsley and basil.
Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes
and tabasco. Toss well. Garnish with almonds. For a decorative
presentation, serve in avacado halves, in tomato cups or on lettuce
leaves.
Yields 6-8 servings.
- - - - - - - - - - - - - - - - - -
Pasta with Asparagus Salad
Recipe By :
Serving Size : 5
Categories : Pasta Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb asparagus, blanched & cut in 1" pcs.
6 tablespoons olive oil
1 clove garlic, minced
1 lb pasta (linguini or fettucini)
1 cup tuna chunks
1/2 cup ham, sliced in thin strips
8 to 10 black olives, sliced
2 tablespoons lemon juice (or wine vinegar)
salt and pepper
Heat olive oil and cook garlic 1 min. Cook pasta until al dente and
drain.
Combine pasta with oil and garlic in large bowl. Add remaining
ingredients and toss well. Serve at room temp. or refrigerate until cold
if desired.
- - - - - - - - - - - - - - - - - -
Patriots Salad
Recipe By : Jo Anne Merrill
Serving Size : 14 Preparation Time :3:00
Categories : Holiday Salads
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages raspberry gelatin powder
2 cups water -- boiling
1 packet gelatin powder
1 cup cold water
1 cup half and half
1 cup sugar
8 ounces cream cheese
1 teaspoon vanilla extract
1/2 cup mixed nuts -- chopped
1 1/2 cups blueberries
1. Dissolve 1 package raspberry gelatin in boiling water. Pour into 9
x 13 x 2-inch pan. Chill until firm.
2. Combine packet of unflavored gelatin with cold water; set aside.
3. Mix half and half in saucepan; bring to a boil. Remove from heat.
Add softened cream cheese and beat until very smooth. Add vanilla extract,
nuts and unflavored gelatin mixture. Stir until gelatin is dissolved.
Cool, then pour over the chilled layer. Chill until firm.
4. Drain blueberries (if using canned); add enough water to blueberry
juice to make 2 cups liquid. Bring this to a boil. Add remaining raspberry
gelatin package; stir until dissolved. Cool this mixture then stir in
blueberries.
5. Pour this mixture over cheese layer and chill until firm. Decorate
with sliced strawberries and a few reserved blueberries if desired.
- - - - - - - - - - - - - - - - - -
Peach Salad
Recipe By :
Serving Size : 8
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each Peaches sliced 1/3 segments
5 each Kiwi fruit peeled sliced
3 each Juice of 3 oranges
1 each Juice of 1 lemon
1 1/2 tablespoons Sugar
4 each Fresh mint leaves
Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar
to taste. Stir very gently to blend. Place mint leaves on top of fruit
and chill several hours.
- - - - - - - - - - - - - - - - - -
PEACHTREE STREET CHICKEN SALAD *** NFXS18B
Recipe By :
Serving Size : 4
Categories : Chicken Dressings
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken breasts
1/2 cup Pecans
Med peaches -- ripe
4 tablespoons Mayonnaise
2 tablespoons Sour cream
2 teaspoons Lemon juice
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Brown sugar
Place chicken in a saucepan, breast side down, in 1-1/2 in of water.
Cover. Simmer for 20 mins until chicken is fork-tender. Cool. Cut into
bite-size pieces. During this time, toast pecans at 350 for 10 mins.
Remove. Coarsely break up. Pare peaches, if desired. Cut into 3/4in
pieces. In a small bowl, combine the mayonnaise, sour cream, lemon juice,
salt, pepper and brown sugar. Toss gently with the chicken, pecans and
peaches. Serve on a green leaf lettuce.
- - - - - - - - - - - - - - - - - -
Peanut Butter Noodles
Recipe By :
Serving Size : 0
Categories : Pasta Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Pasta -- linguine (1 package)
3 teaspoons Peanut butter
1/2 teaspoon -Salt
2 tablespoons Soy sauce
1 tablespoon Sesame oil (can substitute o
1 teaspoon Sugar
1/2 teaspoon Vinegar -- white wine
2 Garlic cloves -- minced
1 teaspoon Onion -- grated or minced
Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to
sauce and toss to coat well. Refrigerate. good to pack for kid's lunches
"The Pennywhistle Lunch Book"
- - - - - - - - - - - - - - - - - -
PEPPERCORN SAUCE/BF
Recipe By :
Serving Size : 6
Categories : Sauces Beef
Condiment Dressings
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each Rib eye steaks -- 1"
1 cup Heavy cream
2 tablespoons Butter
1 tablespoon Peppercorns -- *
1/2 cup Sherry
*Drained canned and mashed The following green peppercorn sauce can be
made many good cuts of steak but I prefer a rib eye or New York cut:
Pat steaks dry and season with salt and pepper. In a heavy skillet, heat
the butter over moderately high heat until it is hot.
Saute the steaks for 3 minutes on each each side for medium rare.
Transfer the steaks to a warm platter and keep warm, covered loosely in
the oven. Add sherry to the skillet, and deglaze it, scraping up the brown
bits and boil the sherry, stirring, until it is reduced by half. Add cream
and peppercorns and boil the sauce, stirring, until it is thickened
slightly. Add the steaks, simmer the mixture, turning the steaks to coat
them with the sauce for 1 minute. Transfer the steaks to a heated platter.
- - - - - - - - - - - - - - - - - -
Perfection Salad
Recipe By :
Serving Size : 8
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Envelopes Unflavored Gelatin
1/3 cup Lemon Juice
2 3/4 cups Water
1/2 cup Sugar
1/4 cup Cider Vinegar
1/2 teaspoon Salt
2 cups Finely Shredded Cabbage
1 cup Chopped Celery
1/2 cup Chopped Green Pepper
2 ounces (1 jar) Slice Pimientos *
* Drain and chop the jar of pimientos.
~------------------------------------------------------
~------------------ In medium saucepan, soften gelatine in lemon juice; t
stand 1 minute. Over low heat, cook until gelatine dissolves. Add water,
sugar, vinegar and salt; stir until sugar disssolves.
Chill until partially set. Fold in remaining ingredients; pour into
lightly oiled 6-cup mold.
Chill until set, about 3 hours or overnight.
Refrigerate leftovers.
- - - - - - - - - - - - - - - - - -
Picante Bean Salad
Recipe By : Original recipe by Roberta Banghart
Serving Size : 4
Categories : Cheese Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can red beans or kidney beans -- drained
1/2 green pepper -- chopped
1/2 small onion -- chopped
12 black olives -- sliced
1/2 cup mayonnaise
1/4 cup mild Picante sauce
lettuce leaves
1/2 cup shredded Cheddar cheese
Drain beans and combine with all other vegetables. Mix salad dressing and
Picann Time :0:00
Categories : Canning Recipes Pickles/Relishes/Chutney
Kitmailbox
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 heads garlic, cloves separated and peeled
2 cups red wine vinegar
2 cups water
1 cup sugar
10 whole cloves
2 tablespoons black peppercorns
2 to 4 small hot peppers
Place all the ingredients in a large saucepan and bring to a boil. Cook f
or 10 minutes, stirring occasionally. Garlic should be tender, but not mu
shy. Remove from heat and cool. Put in a sterilized glass jar and seal ti
ghtly. Refrigerate for at least 4-6 weeks before serving, but the flavor
improves with age, even years of age.
- - - - - - - - - - - - - - - - - -
NOTES : Source unknown. Makes 2 1/2 cups.
#51-
Picnic Potato Salad
Recipe By :
Serving Size : 24
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds Potatoes
1 cup Celery -- finely chopped
8 each Eggs -- hard-boiled
1 cup Fresh parsley -- finely chopped
2 cups Dill relish
1 1/2 pints Mayonnaise
1 cup Sweet relish
1/2 cup Yellow mustard
2 cups Salad olives -- chopped
Salt -- to taste
2 cups Onions -- finely chopped
Louisiana hot sauce
Boil potatoes in their jackets. Let cool, then peel and chop into large
chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt
together. Add potatoes, along with the rest of the ingredients, and mix
well. You can make this the day before and refrigerate it overnight. You
may need to put a little more dressing on it if it is a little dry.
"Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin
Wilson's "Outdoor Cooking With Inside Help"
- - - - - - - - - - - - - - - - - -
Picnic Potatoe Salad
Recipe By :
Serving Size : 24
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Pounds Potatoes
1 Cup Celery, finely chopped
8 Each Eggs, hard-boiled
1 Cup Fresh parsley,finely chopped
2 Cups Dill relish
1 1/2 Pints Mayonnaise
1 Cup Sweet relish
1/2 Cup Yellow mustard
2 Cups Salad olives, chopped
Salt, to taste
2 Cups Onions, finely chopped
Louisiana hot sauce
Boil potatoes in their jackets. Let cool, then peel and chop into large
chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt
together. Add potatoes, along with the rest of the ingredients, and mix
well. You can make this the day before and refrigerate it overnight. You
may need to put a little more dressing on it if it is a little dry.
"Serves 8
Cajuns or 24 other peoples for a good picnic." From Justin Wilson's
"Outdoor
Cooking With Inside Help"
- - - - - - - - - - - - - - - - - -
Pineapple Coleslaw
Recipe By :
Serving Size : 8
Categories : Salads Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can chunk pineapple -- reserve juice
1/4 pound green cabbage -- shredded
1/2 pound carrots -- shredded
1/4 pound red cabbage -- shredded
1/2 cup sunflower seeds -- lightly toasted
2 tablespoons frozen orange juice concentrate -- undiluted
1/4 teaspoon salt
Drain pineapple, saving 2 tablespoons juice. In a bowl, combine pineapple
cabbage, carrots, and sunflower seeds.
In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice
and salt. Pour over salad mixture, toss, and chill.
Posted in KitMail by Ozettt@aol.com
- - - - - - - - - - - - - - - - - -
Pistachio Salad
Recipe By : HBarn60377@
Serving Size : 1
Categories : Fruits Nuts
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg. pkg pistachio pudding mix -- dry
1 lg. cont Cool Whip -- thawed
1 large can fruit cocktail
1 cup nuts
1 cup chopped cherries
cherries halves
pecan halves
Mix pistachio, cool whip, and fruit cocktail , and nuts and cherries. Put
in
a 9 x13x2 inch baking dish . Chill . Cut into desired size . Put a cherry
half or a pecan half on every other .
- - - - - - - - - - - - - - - - - -
Pizza salad
Recipe By : Ruth B. Gunterman
Serving Size : 1
Categories : Main Dish Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound macaroni, whole-wheat -- Spirals
1 can black olives -- drained
1 large green pepper -- diced
1 large tomato -- diced
1 large onion -- diced
1 small pepperoni slices
1 package Cheddar cheese -- Cracker Barrel
16 ounces Italian salad dressing, low calorie -- Good Seasons
Mix all ingredients together.
Eat.
- - - - - - - - - - - - - - - - - -
Pizzalinni Greek Salad Dressing
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon Dry Mustard
1/2 teaspoon Salt
1 each Large Egg
1 1/4 cups Salad Oil
1 tablespoon White Vinegar
2 tablespoons Lemon Juice
6 each Cloves Garlic -- finely minced
1 teaspoon Dried Oregano
1/2 teaspoon Worcestershire sauce
1 dash Pepper (to taste)
In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one
drop at a time, beating constantly, until about one-third of the oil have
been added. (Once the mixture begins to thicken, oil can be added several
drops at a time). Slowly beat in remaining oil and lemon juice. Stir in
minced garlic, oregano, worcestershire sauce.
Add pepper. Refrigerate mixture. Makes about 1 1/4 cups. From The Gazette,
91/01/09. The Pizzalini restaurant is owned by Spiro Maltezos. With his
Hobart mixer running very slowly, Maltezos allows one hour to make the
dressing. "A tiny hole punched in a can lets the vegetable oil drip into
the eggs at a suitable rate," he said. The restaurant is located at 4805
Sources in Pierrefond (Montreal).
- - - - - - - - - - - - - - - - - -
Potato Salad
Recipe By : Sylvia Woods and Ruth of Sylvia's Restaurant in New York
Serving Size : 12
Categories : Salads Soul Food
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds maine potatoes
2 tablespoons sweet pickle relish
8 ounces Mayonnaise -- Hellmann's Brand
1 stalk celery -- finely chopped
1 medium onion -- finely chopped
1 green bell pepper -- cored, seeded, chop
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon Black pepper -- freshly ground
pinch cayenne pepper
- Large pinch, plus more for granish
1) Wash the potatoes but don't peel them. Place the potatoes in a large
pot
with enough water to cover them. Heat to boiling, then reduce the heat to
a
simmer. Cook the potatoes until they are tender but not mushy, about 30
minutes. Drain them and cool.
2) Peel the potatoes - a butter knife works well. Finely chop the
potatoes
and place them in a large bowl. Add the remaining ingredients and beat
well
until blended. The potatoe salad should be the consistency of a chunky
puree. Taste it and add more cayenne, salt, or pepper if necessary.
Transfer to a serving bowl and sprinkle lightly with cayenne pepper.
- - - - - - - - - - - - - - - - - -
Potato Salad With Beer Dressing
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each Potatoes -- medium
4 each Bacon -- slices
1 tablespoon Onion -- chopped
1 each Celery; stalk -- chopped
1 teaspoon Salt
2 tablespoons Butter
2 tablespoons Unbleached flour
1/2 teaspoon Mustard -- dry
1 tablespoon Sugar
1 cup Beer -- any brand
1/2 teaspoon Tobasco sauce
2 tablespoons Parsley -- chopped fresh
Boil potatoes in medium-size saucepan until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery
and salt; set aside. Stir melted butter and flour in a small saucepan
until blended. Add mustard and sugar.
Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly.
Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1
hour. Add bacon mixture; toss gently and serve.
- - - - - - - - - - - - - - - - - -
QUICK CHINESE CHICKEN SALAD
Recipe By :
Serving Size : 4
Categories : Oriental Poultry
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Skinless chicken breasts
2 teaspoons Salt
-----SAUCE-----
1 Garlic clove -- peeled
1 slice Fresh ginger -- peeled
2 Scallions -- with green tops trim
2 teaspoons Chili bean sauce
2 teaspoons Dark soy sauce
1 teaspoon Sugar
2 teaspoons White rice vinegar
2 teaspoons Sesame paste -- =OR=- peanut butter
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
2 teaspoons Sesame oil
1/2 pound Iceberg lettuce -- finely shredded
-----DRESSING-----
2 tablespoons White rice vinegar
REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put
in enough cold water to cover the chicken, add the salt. Bring the mixture
to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let
the chicken sit in the hot water for 10 minutes. While the chicken is
sitting, combine the sauce mixture ingredients together in a blender and
set aside.
Toss the lettuce with the white rice vinegar and place on a platter.
Remove the chicken and allow to cool. Pull off the meat, finely shred and
toss with the sauce. Place the chicken with sauce on top of the lettuce
and serve at once.
- - - - - - - - - - - - - - - - - -
Quick Spinach Salad With Sprouts
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Spinach
1/2 cup Alfalfa Sprouts
1/4 cup Feta Cheese -- crumbled
2 tablespoons Sunflower Seeds
2 tablespoons Olive Oil
2 tablespoons Lemon Juice
2 tablespoons Water
1 each Garlic Clove, small -- minced
1 teaspoon Dijon Mustard
Salt
Freshly Ground Black Pepper
+---------------------*** EVERYDAY VINAIGRETTE ***------------------------
* Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta
cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used
instead of lemon juice. Trim, wash and dry spinach. Tear into bite-sized
pieces to make about 10 cups, lightly packed. Place in salad bowl. Add
alfalfa sprouts, cheese and sunflower seeds. In small measuring cup, bowl
or jar with screw top, combine oil, lemon juice, water, garlic, mustard,
salt and pepper.
MIx well. From The Gazette, 91/03/06.
- - - - - - - - - - - - - - - - - -
Quinoa Super Salad
Recipe By : SASSYJO
Serving Size : 1
Categories : Grains Salads
Tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ups quinoa, cooked -- (basic recipe)
1 cup carrots -- chopped
3/4 cup parsley -- minced
1 cup sunflower seeds
4 cloves garlic, minced -- or to taste
1/4 cup olive oil -- or less
1/4 cup soy sauce or tamari -- Try braggs aminos
1/2 cup lemon juice
tomatoes
black olives
Cook quinoa. let cool. Add carrots, parsley sunflower seed and garlic to
quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well.
Garnish with tomato wedges and olives.
- - - - - - - - - - - - - - - - - -
NOTES : Serves 6-8---
Ramen Salad
Recipe By :
Serving Size : 6
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 head green cabbage -- chopped
(as for slaw --
or buy a bag of pre-shredded
slaw veggies)
1/2 carrot -- shredded
4 green onions -- chopped
1 package ramen noodles (Oriental flavor)
2 Tablespoons slivered almonds -- sunflower seeds,
and sesame seeds
Dressing -- whisk or shake
together:
1/2 cup salad oil
3 tablespoons balsamic vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
Flavor packet from ramen noodles
Toast the nuts & seeds in a warm oven for 6-8 minutes, watching carefully
to prevent over-toasting. Cool.
Combine veggies. Break up noodles and add to veggies. Shortly before
serving, add nuts & seeds & dressing, and toss well (don't dress too far
ahead, because you want the nuts, seeds & noodles to stay crunchy).
Posted in KitMail by Terrie Robertson <terrie1@earthlink.net>.
- - - - - - - - - - - - - - - - - -
Red and White Salad
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:35
Categories : Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- First Layer: -----
1/4 cup cold water
1 tablespoon gelatin
4 cups cranberry sauce -- 2 cans
1 cup crushed pineapple
1/2 cup black walnuts -- chopped
--- Second Layer: -----
2 cups cooked chicken -- cubed
1 cup celery -- finely chopped
1/4 cup fresh parsley -- chopped
1/4 cup cold water
1 tablespoon gelatin
1 cup mayonnaise
1/2 cup evaporated milk
1/2 teaspoon salt
1/8 teaspoon black pepper -- or white
Cranberry layer:
1. Put into a small bowl the 1/4 cup cold water and sprinkle in 1
envelope gelatin. Let soften for 5 minutes.
2. Blend in large bowl 4 cups whole cranberry sauce (two 16-ounce
cans), drained crushed pineapple and the walnuts.
3. Dissolve gelatin thoroughly by placing bowl in very hot water.
When gelatin is dissolved, stir it and then blend into the cranberry
mixture. Put mixture into a mold. You will need a 3-quart mold that has
been lightly oiled for this recipe. Do not use olive oil. Chill mixture
until slightly set.
Chicken layer:
4. Repeat for gelatin as in first layer. Blend together the
mayonnaise, evaporated milk, salt and pepper. Stir in the dissolved
gelatin. Fold in the chicken, celery and parsley.
5. When first layer is slightly set (the consistency of unbeaten egg
whites) turn the chicken mixture onto the cranberry layer.
6. Refrigerate until firm. Unmold onto chilled serving platter,
decorated with curly lettuce if you prefer. Serve with additional
mayonnaise.
- - - - - - - - - - - - - - - - - -
Red Cabbage and Apple Salad
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:15
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head red cabbage
2 carrots -- peel, grate
2 celery ribs -- peel, dice
2 Granny Smith apples -- core, dice
6 tablespoons peanut oil
6 tablespoons cider vinegar
2 tablespoons sugar
2 teaspoons caraway seed
salt -- to taste
black pepper -- to taste
1. Core cabbage and cut in half from top downward through stem end.
Shred or slice in very thin slices. Place the cabbage in a large bowl and
toss with grated carrot, diced celery and apple.
2. In another bowl, mix oil, vinegar, sugar and caraway seeds. Season
liberally with salt and pepper.
3. Toss cabbage mixture and dressing then serve immediately or
refrigerate (covered tightly) up to 24 hours.
- - - - - - - - - - - - - - - - - -
Red Cabbage Salad
Recipe By :
Serving Size : 4
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Each Bacon; Slices
1 Teaspoon Sugar
2 Tablespoons Vinegar
1/4 Cup Wine; Red or White
1/2 Each Red Cabbage -- shredded
2 Tablespoons Vegetable Oil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Tablespoon Caraway Seeds
Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
dissolved. Pour this hot mixture over the cabbage. Toss with vegetable
oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over
mixture. Serve at room temperature.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 68 0 1573 1655 235 0 0 1091 252
Red Kidney Bean Salad
Recipe By :
Serving Size : 4
Categories : Salads Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups kidney beans, canned
4 tablespoons red wine vinegar
3 tablespoons olive oil
1/4 teaspoon Oregano
1/4 teaspoon Salt
2 dashes Pepper
4 tablespoons Celery -- diced
2 tablespoons Onion -- chopped
Drain kidney beans, combine beans with a mixture of wine vinear, olive
oil, oregano, salt and pepper. Blend in celery and onion.
Chill in refrigerator, serve in crisp lettuce cups.
- - - - - - - - - - - - - - - - - -
Red-beet Salad
Recipe By :
Serving Size : 6
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Each Red Beets; Bunches
----------MARINADE----------
2 Tablespoons Water
1/4 Cup Vinegar
2 Tablespoons Caraway Seeds
1 Teaspoon Sugar
2 Tablespoons Onion; Minced
1 Teaspoon Horseradish
1/4 Teaspoon Cloves; Ground
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
5 Tablespoons Vegetable Oil
Wash beets, trim off greens, place in medium saucepan, and cook, without
peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for several hours before
serving. Stir beets occasionally.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 148 0 0 1573 252 0 991 734 393 0 1091 0
Rice Salad Mold
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:30
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup long-grain rice
salt
black pepper
1/4 cup olive oil
2 teaspoons Dijon mustard
2 cups mixed vegetables -- cooked
1/2 green bell pepper -- finely diced
1 cucumber -- peeled and diced
1. Place rice, salt and pepper in small heavy pan with tight fitting
lid. Add 2 cups water; bring to a boil, cover, then simmer for 20 minutes
without lifting lid.
2. Put cooked rice in mixing bowl, add oil, vinegar and mustard. Toss
with a fork to mix well.
3. Gently fold in cooked vegetables. You will need 2 cups total so
use your choice of green peas, carrots, corn, green beans, etc. Add the
diced green pepper and cucumber.
4. Lightly oil a decorative mold; do not use olive oil for this. Pack
rice mixture into mold and refrigerate until thoroughly chilled. Unmold
just before serving.
- - - - - - - - - - - - - - - - - -
Rich and Charles Salad
Recipe By : Kim M. Storey<kims@wtamu-english-lab.wtamu.edu>
Serving Size : 8
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head romaine lettuce, washed/torn -- bite-size pieces
1 head iceberg lettuce, washed/torn -- bite-size pieces
1 jar artichokes -- (10 oz) drained/cut
1 jar heart of palm -- (10 oz) drained
1 jar diced pimento -- (4 oz)
1 large red onion -- cut into rings
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/3 cup vinegar
Combine 1st 6 ingredients in large bowl. Sprinkle with Parmesan cheese.
Mix olive oil and vinegar in small bowl and pour over salad, tossing to
coat. Serve immediately.
- - - - - - - - - - - - - - - - - -
NOTES : At our house, we have a lasagne for the main course on Christmas
and serve this easy salad to complement it. With the red onion
and pimento against the greens, it looks Christmasy. The recipe
originated at a St. Louis restaurant of the same name. Hope
y'all enjoy.
RIO GRANDE QUINOA SALAD
Recipe By :
Serving Size : 4
Categories : Salads Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Lemon juice
3 tablespoons Olive oil
3 tablespoons Cilantro -- minced
Sea salt
Freshly ground black pepper
1 cup Fresh or frozen corn
1/2 cup Quinoa -- rinsed well
1/2 teaspoon Cumin seeds -- toasted
1 cup Cooked black beans
1 medium Tomato -- diced
3 tablespoons Red onion -- minced
Whisk together lemon juice, olive oil, cilantro, and salt and pepper to
taste; set aside.
In a small saucepan, bring 1-1/2 cups water to a boil and add corn.
Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup
of cooking liquid.
Bring cooking liquid to a boil and add quinoa and cumin. Cover, reducing
heat, and let simmer until liquid is absorbed (about 10 minutes). Remove
pan from heat and leave undisturbed for 5 minutes.
Fluff quinoa with a fork and allow to cool slightly.
In a bowl, combine cooled quinoa, corn, black beans, tomato and onion.
Pour dressing over and toss gently to mix. Refrigerate salad until ready
to serve.
- - - - - - - - - - - - - - - - - -
ROASTED PEPPER AND BLACK BEAN SALAD
Recipe By :
Serving Size : 6
Categories : Herbs Salads
Side Dish Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Dry black beans or
3 cups Black beans -- cooked
2 Red bell peppers
2 Yellow bell peppers
-----DRESSING-----
2 tablespoons Fresh lemon juice
1 tablespoon Red wine vinegar
1/2 teaspoon Ground cumin
1 teaspoon Sugar
1 large Garlic clove -- minced
1/3 cup Olive oil
Salt and pepper -- to taste
1/3 cup Fresh basil -- chopped
4 Scallions -- chopped (garnish)
Half the bell peppers lengthwise, removing seeds and stems.
If using dry beans, rinse well, drain, and add water to cover by 3".
Let soak overnight. Drain and rinse soaked beans, discarding water.
Add fresh water to cover by 3". Bring to boil, then loosely cover pot and
simmer for about one hour, until tender but not mushy; season to taste
with salt.
Preheat oven to 450 F. Place cut peppers on broiling pan, 3" from heat.
Turn frequently until skins are blackened. Cool. Remove skins, and cut
into 1" squares. Combine in serving bowl with beans.
Combine dressing ingredients thoroughly; toss with beans and peppers.
Garnish with scallions.
Yield: 6 to 8 servings.
From 1994 Shepherd's Garden Seeds Catalog, pg. 8. Posted by Cathy
Harned.
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Roasted Red Pepper and Chive Dressing
Recipe By :
Serving Size : 8
Categories : Salads Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Sweet red pepper -- medium-si
1/2 cup Prepared roasted red peppers
1/3 cup Red wine vinegar
1 each Garlic clove -- medium minced
1 cup Olive oil
1/3 cup Finely chopped fresh chives
Salt
White pepper -- freshly groun
Hold red pepper over a flame, turning it until evenly charred. Or cut it
in half, rub with oil, and place under the broiler until blackened. Wrap
in a plastic bag and set aside to cool. Scrape off the burned skin and
remove seeds and stem. In bowl of blender or food processor fitted with a
steel blade, place red pepper, vinegar, and garlic. Process until pepper
is pureed.
With machine running, slowly drizzle in olive oil until fully combined.
Stir in chives and season with salt and pepper to taste.
This recipe, featured at Neiman-Marcus, is from caterer George Dolese.
George serves this dressing over a salad of fusili pasta, chunks of fresh
mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and
blanched asparagus.
- - - - - - - - - - - - - - - - - -
Rohkostsalat-Cabbage Fruit Salad With Sour-cream Dressing
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cabbage; Raw -- Shredded
1 tablespoon Lemon Juice
1/4 cup Pineapple Juice
1/4 teaspoon Salt
1/2 cup Sour Cream
1 each Apple; Med., Diced -- Unpeeled
1/2 cup Raisins
1 1/2 teaspoons Lemon Juice
1 tablespoon Sugar
Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.
- - - - - - - - - - - - - - - - - -
Roquefort, Pear and Watercress Salad
Recipe By : MSBello
Serving Size : 4
Categories : Cheese Fruits
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp strong brewed tea -- pref.Earl Grey
1 tbsp white-wine vinegar or Champagne vinegar
1 tbsp walnut oil
1 tbsp minced shallots
1 tsp Dijon mustard
salt and freshly ground black pepper
3 cups washed, dried and torn red leaf lettuce
3 cups washed & dried watercress lettuce
1 ripe pear, pref. red -- cored/thinly sliced
1 oz Roquefort cheese -- crumbled
1 tbsp chopped toasted walnuts
In small bowl, whisk together tea, vinegar, oil, shallots, mustard, salt
and
pepper. (can be prepared 2 days ahead, and stored in fridge.)
In large bowl,toss lettuce and watercress toegether with the dressing.
Divide
among 4 salad plates, decoratively arranging pear slices over lettuce
mixture. Sprinkle cheese and walnuts on top and garnish with a grinding of
black pepper.
- - - - - - - - - - - - - - - - - -
NOTES : Eating Well Magazine.
Rote Rubensalat (Red-beet Salad)
Recipe By :
Serving Size : 6
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Red Beets -- Bunches
-----MARINADE-----
2 tablespoons -- Water
1/4 cup Vinegar
2 tablespoons Caraway Seeds
1 teaspoon Sugar
2 tablespoons Onion -- Minced
1 teaspoon Horseradish
1/4 teaspoon Cloves -- Ground
1/2 teaspoon Salt
1/4 teaspoon Pepper
5 tablespoons Vegetable Oil
Wash beets, trim off greens, place in medium saucepan, and cook, without
peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for several hours before
serving. Stir beets occasionally.
- - - - - - - - - - - - - - - - - -
Rotkrautsalat (Red Cabbage Salad)
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 each Bacon -- Slices
1 teaspoon Sugar
2 tablespoons Vinegar
1/4 cup Wine -- Red or White
1/2 each Red Cabbage; Head -- Shredded
2 tablespoons Vegetable Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Caraway Seeds
Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
dissolved.
Pour this hot mixture over the cabbage. Toss with vegetable oil, salt,
pepper, and caraway seeds.
Sprinkle crumbled bacon over mixture. Serve at room temperature.
- - - - - - - - - - - - - - - - - -
S&W CHICKEN FAJITA SALAD
Recipe By :
Serving Size : 4
Categories : Salads Mexican
Chicken Tomatoes
Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boneless -- skinless
Chicken breast halves
1 can (15-oz.) S&W Pinqutos or
Black beans -- undrained
1 can (14-1/2 oz.) S&W Ready Cut
Tomatoes -- drained well
4 cups Shredded salad greens
1/2 cup Diced bell pepper
1/4 cup Each chopped green onion
Red onion -- cilantro
S&W Mesquite Cooking Sauce
& Marinade
S&W Vintage Lites Red Wine
Vinegar Dressing
Garnish (optional):
Guacamole & sour cream
Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per side
or until done, basting with more Cooking Sauce; slice into thin strips.
Combine remaining ingredients with chicken strips and toss with 1
tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing. Garnish
with guacamole and sour crea, if desired.
- - - - - - - - - - - - - - - - - -
Sadie's Shrimp Salad
Recipe By :
Serving Size : 30
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Macaroni -- cooked
4 pounds Shrimp -- boiled and peeled
24 each Eggs, hard boiled -- chopped
2 cups Onion -- finely chopped
1 cup Celery -- finely chopped
2 cups Black olives -- finely chopped
2 cups Dill pickles -- chopped
See Sadie's Shrimp Salad Dressing for directions
- - - - - - - - - - - - - - - - - -
Sadie's Shrimp Salad Dressing
Recipe By :
Serving Size : 30
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart Mayonnaise
1/2 cup Olive oil
2 tablespoons Louisiana hot sauce
2 tablespoons Lemon juice
1 tablespoon Lea & Perrins Worcestershire
1 tablespoon Mustard
2 tablespoons Ketchup
Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp,
eggs, onions, celery, olives, and pickles and toss well. Make dressing out
of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and
mustard, and ketchup. Pour over other ingredients and mix well.
Refrigerate 1 hour before serving. You may have to make more dressing if
the salad takes it up. Serves 30 people for a real picnic or party. "it's
good! I garontee! And Sadie is my mother-in-law." From Justin Wilson's
Outdoor Cooking With Inside Help
- - - - - - - - - - - - - - - - - -
Salad Dionne Warwick *
Recipe By :
Serving Size : 4
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
1 pound Ziti
1 pound Broccoli
1 teaspoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon Fresh ground black pepper
2 tablespoons Red wine vinegar
1/3 cup Olive oil
1/4 cup Parmesan cheese -- fresh gratd
2 medium Tomaotes -- garnish
In a large pot of boiling salted water, cook the ziti according to package
directions. Drain and rinse under cold water. Drain again and set aside.
Bring a large pot of slated water to boiling. Separate the broccoli into
small flowerets, discarding the stems. Add the broccoli to the pot, bring
back to a boil and cook rapidly for 2-3 minutes. Drain and refresh under
cold running water. Drain again and spread out on paper towles to dry. In
large bowl, stir the mustard, salt, pepper and vinegar until everything is
dissolved.
Slowly add the oil, whisking until smooth. Add the pasta, broccoli, and
cheese, but do not toss. Cover and refrigerate. Just before serving,
gently toss until the all are coated with the sauce. Core the tomatoes;
cut into wedges and use to garnish the salad.
FROM: Lifestyles of the Rich & Famous Cookbook.
- - - - - - - - - - - - - - - - - -
Salad from the Orient
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :2:00
Categories : Salads Chinese
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork tenderloin
--- Marinade: -----
2 tablespoons brown sugar
1 1/2 tablespoons soy sauce, low sodium
2 tablespoons sherry
1 tablespoon Hoisin sauce
--- Dressing: -----
2 tablespoons oil -- *see note
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root -- grated
1 dash Tabasco sauce -- optional
---Salad: -----
6 ounces vermicelli
1 cup carrots -- julienned
1 cup pea pods
4 green onions
1 tablespoon sesame seeds
* Use olive oil or a mixture of olive and peanut oil.
1. Cut the pork into very thin slices, suitable for stir-frying. Mix
brown sugar, 1-1/2 teaspoons soy sauce, sherry (optional) and Hoisin
sauce. Pour over the pork strips in heavy plastic bag. Tie bag and put
mixture into refrigerator to marinate up to 1 hour, turning bag
occasionally.
2. To prepare the dressing, combine oil, sugar, 2 tablespoons soy
sauce, ginger root and Tabasco or other hot sauce. Blend and put into
refrigerator to chill.
3. Cook vermicelli to desired doneness. Add the pea pods and carrots
during last 2 minutes of cooking. Drain and immediately rinse with cold
water. Put into large bowl. Pour the dressing over vermicelli mixture, add
the green onions (slice into thin rounds, tops included). Set aside while
preparing pork.
4. Remove the pork from refrigerator and put into a wok or large
heavy skillet. Include some of the marinade. Stir pork strips until
browned and cooked through, about 5-7 minutes. Drain and add to the salad
mixture. Mix the salad well. Cover and refrigerate 1 hour to allow the
flavors to blend. If desired, sprinkle with toasted sesame seeds just
before serving.
- - - - - - - - - - - - - - - - - -
NOTES : Steamed broccoli flowerettes go well in this salad, and chopped
waterchestnuts will add some crunch.
SALAD OF CHICKEN & MELON *
Recipe By :
Serving Size : 6
Categories : Salads Fruits
Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
3 Chicken breasts; whole -- boneless
1 Cantaloupe
1/2 pound Black grapes
1/2 pound Asparagus
1 cup Chicken broth
1/2 cup Dry white wine
1 Garlic clove -- crushed
3 tablespoons Capers
3 tablespoons Parmesan cheese -- coarsely
grated
-----DRESSING-----
1/4 cup Lemon juice
1/4 cup Oil
1/4 cup Dry white wine
1 Garlic clove -- crushed
Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil,
steam or microwave until just tender. Cut asparagus into 2 inch lenghts.
Combine broth, wine and garlic in a pan, add chicken; bring to a boil,
reduce heat and simmer for 5 minutes on each side, or until tender. Drain
chicken, cool, and shred finely. Combine chicken, melon, grapes, asparagus
and capers with dressing. Serve with parmesan cheese. Dressing: Combine
all ingredients in a jar, shake well.
- - - - - - - - - - - - - - - - - -
SALAD WITH ZESTY VINAIGRETTE DRESSING
Recipe By :
Serving Size : 6
Categories : Salads Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Vegetable oil
1/4 cup White wine vinegar
1 teaspoon Salt
1 teaspoon Dry mustard
1/2 teaspoon Sugar
1/2 teaspoon Garlic powder
3 To 4 drops hot pepper sauce
"The dressing really gives the lettuce and vegetables nice zip." - Fayne
Lutz
Salad greens Bell peppers, mushrooms, tomatoes, and/or other vegetables
of your choice
In a jar with a tight-fitting lid, combine the first seven ingredients
and shake well. Toss salad greens and vegetables in a large bowl or
arrange on individual salad plates. Serve with dressing.
Yields: 1 cup dressing From: "Taste of Home" Magazine Posted by: Debbie
Carlson (PHHW01A) - Prodigy
- - - - - - - - - - - - - - - - - -
Salad-in-a-Boat
Recipe By :
Serving Size : 6
Categories : Vegetarian Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Water
5 tablespoons Butter or margarine
1/4 teaspoon Salt
2/3 cup All-purpose flour
3 each Eggs
3/4 cup Shredded Swiss cheese
1 1/2 cups Small spinach leaves
8 each Cherry tomatoes
-----EGG-VEGETABLE SALAD-----
1/2 cup Mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon Ground cumin
1 cup Raw cauliflower -- sliced
1/4 pound Raw mushrooms -- thinly sliced
1 cup Frozen peas (thawed)
1 cup Celery -- thinly sliced
2 each Green onions & tops -- sliced
6 each Hard-cooked eggs
In a 2-quart pan, bring water, butter, and salt to a boil. When butter
melts, remove pan from heat and add flour all at once. Beat until well
blended.
Return pan to medium heat and stir rapidly for 1 minute or until a ball
forms in middle of pan and a film forms on bottom of pan. Remove pan from
heat and beat in eggs, one at a time, until mixture is smooth and glossy.
Add cheese and beat until well mixed.
Spoon into a greased 9-inch round pan with removable bottom or
spring-release sides. Spread evenly over bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or until puffed and brown;
turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave
in closed oven for about 10 minutes to dry. Remove pan from oven and cool
completely. Remove crust from pan. Prepare egg-vegetable salad. In a
bowl, stir all ingredients except eggs together as listed. Coarsely chop
the 6 hard-cooked eggs; gently fold into vegetable mixture.
Line bottom and sides of boat with spinach leaves.
Cut each tomato in half. Pile egg salad over spinach and garnish with
cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad):
18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483
calories.
- - - - - - - - - - - - - - - - - -
Salatmarinade
Recipe By :
Serving Size : 1
Categories : Dressings Salads
German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Sugar
1 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Dry mustard
1/2 teaspoon Celery seed -- crushed
1/4 teaspoon Pepper
1/2 cup Tarragon vinegar
3/4 cup Olive oil
Stir all of the ingredients together except the oil.
Gradually add the oil, stirring constantly. Or, you can shake all the
ingredients in a bottle until well blended. Makes about 1 1/4 cups.
- - - - - - - - - - - - - - - - - -
Salatsauce #1
Recipe By :
Serving Size : 1
Categories : Dressings Salads
German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 each Peppercorns -- black
1/4 teaspoon Dry mustard
1 teaspoon Salt
3 tablespoons Olive oil
1 1/2 tablespoons Tarragon vinegar
Lettuce leaves
In a wooden salad bowl crush the peppercorns into a coarse powder.
Add the salt and mustard. Stir in the oil and vinegar. Put the lettuce on
top of the mixture and chill in the refrigerator. At serving time, stir
until all the leaves are coated. Gourmet's Old Vienna Cookbook
- - - - - - - - - - - - - - - - - -
Salatsauce #2
Recipe By :
Serving Size : 1
Categories : Dressings Salads
German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons Salt
1 1/2 teaspoons Prepared mustard
1/4 teaspoon Pepper -- black
1 each Garlic clove -- large/crushed
1/4 cup Tarragon vinegar
3/4 cup Olive oil
Mix the first 4 ingredients together and add the garlic, vinegar and salt.
Stir until the salt is dissolved. Gradually add the oil, stirring
constantly. Or, shake all the ingredients in a bottle until well blended.
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SALSA AND THREE BEAN SALAD
Recipe By :
Serving Size : 1
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRESSING-----
1 cup Thick and chunck salsa
1/3 cup Fresh lime juice -- about 2 limes
1/3 cup Vegetable oil
1 teaspoon Chili powder
-----SALAD-----
1 can Light OR dark kidney beans -- drained (15.5oz can)
1 can Black beans (15 ounce can) -- drained and rinsed
1 can Garbanzo beans (15 oz can) -- drained
1 cup Chopped red bell pepper
1/4 cup Sliced green onions
1 Medium carrot -- thinly sliced
In small bowl, combine all dressing ingredients; blend well.
In large bowl, combine all salad ingredients. Pour dressing over salad;
toss to coat. Cover; refrigerate several hours to blend flavors.
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SAN ANTONIO CHICKEN SALAD
Recipe By :
Serving Size : 4
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large Whole chicken breasts -- split, boned and ski
1/2 cup Pace Picante Sauce
1/2 teaspoon Ground cumin
1/4 teaspoon Salt
1/4 cup Dairy sour cream
2 tablespoons Mayonnaise
1 Ripe avacado
1 cup Sliced celery
Bibb or leaf lettuce leaves
4 Crisply cooked bacon slices -- crumbled
Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in
10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring
frequently, until cooked through - about 4 minutes. Transfer contents of
skillet to mixing bowl; cover and chill thoroughly. To serve, combine
chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and
coarsely chop avacado. Add avacado and celery to chicken mixture; mix
lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve
with additional Pace Picante Sauce.
- - - - - - - - - - - - - - - - - -
SAN ANTONIO SPINACH SALAD
Recipe By :
Serving Size : 4
Categories : Salads Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Packed torn spinach leaves
1 Can (15 oz) black beans
Rinsed and drained
1 Red bell pepper into stirps
1/2 cup Thin sliced red onion -- rings
1 cup Sliced mushrooms
1/4 cup Canadian bacon -- strips
1/2 cup Pace Picante Sauce
1/4 cup Bottled Italian dressing
1/4 teaspoon Ground cumin
Hard-cooked eggs -- cut into
Wedges or sliced (optional)
Combine vegetables, beans and bacon in large bowl. Combine Pace Picante
Sauce, dressing and cumin in small bowl; mix well. Pour Pace Picante
Sauce mixture over vegetables; toss lightly to coat with dressing. Chill.
Toss again and garnish with eggs, if desired.
Serve with additional Pace Picante Sauce. Makes about 7 1/2 cups of
salad.
- - - - - - - - - - - - - - - - - -
Sauerkraut Salad With Yogurt Dressing
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Sauerkraut -- (1 lb can)
1/2 pound Blue grapes
6 ounces Ham -- cooked
----------dressing----------
1/2 cup Yogurt
1/4 teaspoon Salt
1/4 teaspoon Pepper -- white
1 teaspoon Honey
Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half;
remove seeds if desired. Cut ham in julienne strips. Gently mix these 3
ingredients. Blend dressing ingredients and stir into sauerkraut mixture.
Marinate for 10 minutes; adjust seasoning before serving, if necessary.
- - - - - - - - - - - - - - - - - -
Savory Ratatouille
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:30
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tomatoes
1/4 cup olive oil
1 medium onion flakes -- sliced
2 garlic cloves -- minced
1 tablespoon fresh parsley -- chopped
1 eggplant -- 1-inch slices
2 zucchini -- sliced
1 red bell pepper
3 tablespoons wine vinegar
2 tablespoons fresh parsley -- chopped
black pepper
* Instead of parsley for garnish, use basil or oregano (fresh) if you
prefer. Prepare vegetables before beginning recipe.
Slice onion, cut garlic into slivers or mince, chop parsley, cut
eggplant into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and
chop red pepper.
Blanch tomatoes by placing in boiling water for 10 seconds. Drain,
and when cool enough to handle, peel, seed and chop. Reserve juice from
tomatoes.
1. Heat oil in a deep, heavy saucepan. Add onion, garlic and 1
tablespoon parsley. Saute about 3 minutes or until onion is soft. Add
eggplant, zucchini and red sweet pepper and mix well.
2. Cover pan and simmer over low heat until the vegetables are
tender; about 30-35 minutes. Add tomatoes with the juice, stir well, cover
again and simmer 10 minute more.
3. Remove from heat and let stand, covered, for 10 minutes.
4. Add wine vinegar and black pepper to taste. Stir well.
Place into serving dish and garnish with fresh parsley, basil or oregano.
Serve warm or at room temperature.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with poached fish or as a vegetable salad.
Savoy Coleslaw
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:15
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound bacon
1 head savoy cabbage
1 carrot -- peeled, grated
1 red bell pepper -- roasted
1 celery stalk -- diced
3 tablespoons sugar
4 tablespoons cider vinegar
3 tablespoons sour cream
salt -- to taste
black pepper -- to taste
1. Prepare vegetables.
a. Cabbage: Trim off outer leaves and remove the stem. Cut into half
from top to bottom (through the stem end) and cut each half into
paper-thin slices.
b. Celery: Peel and dice finely.
c. Red pepper: roast, remove seeds and stem then dice.
d. Carrot: Peel and grate.
2. Cook bacon until crisp. Drain well and reserve the grease. Set
aside to cool.
3. Place the cabbage in a large bowl and toss with the carrot, bell
pepper and celery. Crumble the bacon slices and add to the mixture. Set
aside.
4. Dressing: Combine 1/4 cup of the bacon fat, sugar, vinegar and
sour cream. Season with pepper and salt. Use a wire whisk to mix until
smooth.
5. Toss dressing with cabbage mixture. Serve immediately or
refrigerate up to 24 hours. Let stand 30 minutes before serving if it has
been refrigerated.
- - - - - - - - - - - - - - - - - -
Schnittbohnensalat (Green-Bean Salad)
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Green Beans -- Fresh *
-- Boiling Salted Water
1/4 cup Stock -- **
3 tablespoons Vinegar
3 tablespoons Vegetable Oil
2 each Onions; Med. -- Thinly Sliced
1/2 teaspoon Dried Dillseed
1 teaspoon Sugar
* Green beans should be sliced lengthwise (French Cut). ** Stock is the
water that the green beans were cooked in. (Not regular
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
Cook beans in boiling salted water until just tender. Reserve 1/4 cup of
the cooking liquid and drain off the rest.
Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions,
dill, and sugar; stir until blended. Pour mixture over beans; marinate
several hours before serving.
- - - - - - - - - - - - - - - - - -
SESAME CHICKEN SALAD
Recipe By :
Serving Size : 6
Categories : Salads Poultry
Low Fat Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Cooked rice
2 cups Cooked chicken breast -- - (slivered)
1/4 pound Fresh snow peas -- trimmed
cut into julienne strips
1 medium Cucumber; peeled, seeded -- - and cut into
1-1/2 x 1/4-inch strips
1 medium Red pepper -- cut into
1-1/2 x 1/4-inch strips
1/2 cup Sliced green onion -- - (including tops)
2 tablespoons Sesame seeds (optional) -- - toasted
-----SESAME DRESSING-----
1/4 cup Chicken broth
1 tablespoon Peanut oil
3 tablespoons Rice or white wine vinegar
3 tablespoons Soy sauce
1 teaspoon Sesame oil
Salad: Combine all ingredients; stir well. Serve at room temperature or
slightly chilled.
Sesame Dressing: Combine all ingredients in jar; cover tightly and shake
vigorously. Makes about 3/4 cup.
Each serving provides:
* 261 calories * 18.8 g. protein * 5.2 g. fat * 33.5 g carbohydrate * 1.6
g dietary fiber * 877 mg. sodium * 40 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is used
for calculation.
Source: "Light, Lean & Low Fat" booklet Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
- - - - - - - - - - - - - - - - - -
SHREDDED CHICKEN SALAD WITH CILANTRO
Recipe By :
Serving Size : 6
Categories : Russian Salads
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Whole chicken breasts
Salt
1/4 cup Light vegetable oil
2 cups Chopped Vidalia onions
3/4 cup Walnuts -- lightly toasted
1/4 cup Finely chopped scallions
3/4 cup Finely chopped cilantro
1 1/3 cups Homemade mayonnaise
You may use commercial mayo
Fresh ground black peppe
Place the chicken breasts in a saucepan with enough water to cover.
Bring to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until
the chicken is cooked through, about 15 minutes. Drain the chicken and
allow to cool.
Remove and discard the skin. Remove the chicken from the bones and tear
the meat into shreds. Place in a salad bowl and set aside.
Heat the oil in a medium-size skillet over medium-high heat. Saute the
onions, stirring, until deep golden brown, about 20 minutes. Drain the
onions and add them to the chicken. Cool to room temperature.
Add the walnuts, scallions, and cilantro to the chicken. Toss with the
mayonnaise and season with salt and pepper. Serve the salad at room
temperature.
- - - - - - - - - - - - - - - - - -
SICILIAN PASTA SALAD PICCATA
Recipe By :
Serving Size : 8
Categories : Pasta Italian
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Rotini macaroni -- uncooked
1 pound Chicken breasts -- boneless
skinned
1/2 cup Dry white wine
1/2 cup Water
1/3 cup Olive oil or vegetable oil
2 tablespoons White wine vinegar
2 tablespoons Lemon juice
2 Cloves garlic -- minced
1/2 teaspoon Salt
1/4 teaspoon Coarsely ground black pepper
1 1/2 cups Thinly sliced sweet red -- pepper, cut in 2-inc
1/2 cup Chopped fresh parsley
1/2 cup Sliced green onion
2 tablespoons Capers
Cook pasta according to package directions; drain. Rinse with cold water
to cool quickly; drain well. In a small saucepan, place chicken breasts;
cover with wine and water. Simmer, uncovered, about 20 minutes or until
done; discard liquid. Set chicken aside to cool. Cut chicken into
strips.
In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt
and pepper. In a large bowl, combine pasta, chicken and oil mixture. Add
red pepper, parsley, onion and capers; mix thoroughly. Cover; refrigerate.
8 servings
SOURCE: Sunday Newspaper
_ ( | ___\ \ (__() `-| (___() (__() (_()__.-| .... *Another* "thumb's up"
dish from Sandee's Kitchen! ;-)
- - - - - - - - - - - - - - - - - -
Simple Iranian Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cucumber -- peeled and chopped
1 medium tomato -- chopped
1 small onion -- chopped
1 tablespoon parsley -- minced
1 tablespoon olive oil
juice of one lime
salt and pepper to taste
Mix together. Chill before serving.
- - - - - - - - - - - - - - - - - -
SIMPLE VINAIGRETTE
Recipe By :
Serving Size : 1
Categories : Salads Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Red wine or tarragon vinegar
1 tablespoon Dijon mustard
Salt and pepper -- to taste
12 tablespoons Safflower or Canola oil -- =OR=-
9 tablespoons -Safflower or Canola AND
3 tablespoons -Olive oil)
MIX THE VINEGAR WITH THE MUSTARD, salt and pepper. Add the oil gradually,
mixing vigorously by hand or electric blender.
Makes 1 Cup
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
- - - - - - - - - - - - - - - - - -
SIRLOIN CITRUS SALAD
Recipe By :
Serving Size : 4
Categories : Meats Beef
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BARB DAY-----
1 pound Top sirloin steak -- 1" thick
boneless
1 tablespoon Olive oil
4 cups Romaine -- torn in bite-size
pieces
2 Oranges; peeled -- separated
into segments
1/4 cup Walnuts -- toasted
Strawberries; optional -- sliced
-----CITRUS VINAIGRETTE-----
2 tablespoons Orange juice
2 tablespoons Red wine vinegar
2 teaspoons Honey
1 1/4 teaspoons Dijon mustard
Preparation time: 24 minutes Prepare the Citrus Vinaigrette by thoroughly
combining all ingredients.
Makes about 1/3 cup.
Prepare the salad: Cut the beef into 1/8" strips; cut each strip in half.
Heat oil in a large nonstick skillet over medium high heat. Stir fry
beef (1/2 at a time) 1 to 2 minutes. Remove with a slotted spoon; season
with salt, if desired. Toss lettuce, beef and oranges in a large bowl.
Sprinkle with walnuts and drizzle with the Citrus Vinaigrette.
Garnish with strawberries, if desired. Serve immediately.
Serving suggestions: Sesame bread sticks.
Source: Beef Industry Council
- - - - - - - - - - - - - - - - - -
Sliced Cucumbers in Yogurt
Recipe By :
Serving Size : 4
Categories : Salads Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cucumbers
1/2 teaspoon Salt
1/4 cup Low-fat plain yogurt
1/2 teaspoon Sugar
1/2 teaspoon Lemon juice
1/8 teaspoon Celery seeds
1/8 teaspoon Ground cumin
1/8 teaspoon Pepper
Pare and thinly slice cucumbers. Place in small bowl.
Sprinkle with salt; stir. Let stand 10 minutes. Stir together yogurt,
sugar, lemon juice, celery seeds, cumin and pepper in small bowl to mix
well. Transfer cucumbers to colander; rinse with cold water. Squeeze with
hands to extract as much liquid as possible.
Return to bowl. Stir in yogurt mixture. Refrigerate covered until serving.
Makes 4 servings. PER SERVING:
calories- 27, protein - 1 g., fat - 0, carbohydrates - 5 g., cholesterol -
1 mg., sodium - 290 mg
- - - - - - - - - - - - - - - - - -
SOUPER SALAD (LF)
Recipe By :
Serving Size : 8
Categories : Low Fat Salads
Mcdougall Vegetarian
To Try
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
46 ounces Tomato juice -- canned
1 small Red onion -- finely chopped
10 milliliters Garlic -- minced
1/4 cup -- water
1/2 cup Corn kernels -- fresh or frozn
15 ounces Black beans -- rinsed & draind
Cucumber -- seeded and finely
Red bell pepper -- seeded &
chopped
Green bell pepper -- seeded &
chopped
Zucchini -- finely chopped
Celery stalk -- finely chopped
Scallions -- finely chopped
4 ounces Diced green chilies -- canned
1 cup Jicama -- finely chopped
1/4 cup Fresh cilantro -- or parsley
2 tablespoons Red wine vinegar
2 tablespoons Lime juice
x Hot pepper sauce; to taste 1 ts Prepared horseradish; x Pepper; black
to taste 16 x Melba rounds; for garnish
- - - - - - - - - - - - - - - - - -
Sour Cream Dressing
Recipe By :
Serving Size : 1
Categories : Salads Londontowne
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Eggs -- hard boiled
1/2 pint Sour cream
2 each Spring onions
3 tablespoons Vinegar (4?... to taste)
1/2 teaspoon Dry mustard
1/2 teaspoon Salt
1 tablespoon Sugar
Red pepper or paprika
Mash egg yolk, add salt and mustard, sugar and paprika or red pepper.
Add sour cream and enough vinegar to make it thick and soupy. Chop and add
egg whites and chopped spring onions. Especially good over Spring leaf
lettuce. Mrs. Brice McAdoo Clagett
- - - - - - - - - - - - - - - - - -
SOUR CREAM POTATO SALAD
Recipe By :
Serving Size : 8
Categories : Bar-B-Q Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Medium red potatoes -- cooked
jackets
1/3 cup Clear -- bottled Italian
1 1/2 cups Sliced celery
1 cup Sliced green onions
4 Hard boiled eggs
1/2 cup Sour cream
1 cup Mayonnaise
1 1/2 teaspoons Horseradish sauce
1 teaspoon Yellow mustard
1 1/4 teaspoons Celery seed
1/3 cup Diced cucumber
Salt & pepper to taste
While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery
and onion. Add the egg whites, chopped. Sieve egg yolks, combine with
mayonnaise, sour cream, horseradish, mustard, and celery seed.
Chill 2 hours and add diced cucumber.
Contributed by Wesley Pitts Origin: "Wenonah's Pantry", Bryan, TX
- - - - - - - - - - - - - - - - - -
Southwest Chicken, Bean and Rice Salad
Recipe By : Bon Appetit- Light & Easy Special Edition
Serving Size : 6 Preparation Time :0:30
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint water
1 1/4 cups chicken broth
1 1/2 cups long-grain rice
6 chicken breasts -- boned, skinned
1 1/2 tablespoons olive oil
2 teaspoons ground cumin
2 15 oz cans black beans -- rinsed and drained
1 bell pepper -- chopped
1/2 red onion -- chopped
1/4 cup cilantro -- lightly packed
3 tablespoons lime juice -- fresh
2 large garlic cloves
I fix this (and double it) to take to pot luck lunches; today it
is on its way to a dog show. I like to have it once a month anyway. It has
great flavor and it is a complete meal. Great for a cool summer dinner.
Bring 2 cups of water and 1 cup of chicken broth to boil in a heavy
medium sauce pan. Add rice. Season with salt and pepper; reduce heat to
low. Cover and simmer until rice is tender and liquid is absorbed, about
20 minutes. Tranfer rice to large bowl and cool.
Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken
with 1/2 tbs of olive oil. Season with salt and pepper sprinkle with 1
tsp. cumin. Broil chicken until cooked through, about 10 minutes. Cool
and cut into 1 inch pieces.
Add chicken, black beans, corn, bell pepper, red onion and cilantro to
rice in boil. Combine remaining 1/4 cup chicken broth, remaining
tablespoon olive oil, remaining teaspoon cumin, lime juice and garlic in
blender. Process until garlic is finely minced. Season to taste with salt
and pepper. Pour dressing over salad in bowl and toss well.
(Can be prepared up to four hours ahead. Cover and refrigerate.)
EAT-L Gary Watson /\
Santa Cruz Mtns. / \/\ Nirvana, with an
Los Gatos, CA / /\/ \ ocean view...
/ / \ \
~~~~~~~~~~~~~~~~
- - - - - - - - - - - - - - - - - -
Southwestern Three-Bean Salad
Recipe By : Eating Well, July-Aug 1993
Serving Size : 6
Categories : Vegetarian Salads
Beans Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 Ounces Black Beans, Canned -- rinsed and drained
15 Ounces Pinto Beans, Canned -- rinsed and drained
15 Ounces Chickpeas, Canned -- rinsed and drained
3 Chipotle Pepper In Adobo Sauce -- finely chopped
3 Tbsp Cider Vinegar
2 Tbsp Canola Oil
1/4 C Cilantro -- chopped
Salt and pepper to taste
1/2 head Iceberg Lettuce -- shredded
1/2 Vidalia Onion -- thinly sliced
In a large bowl, combine black beans, pinto beans or black-eyed peas,
chickpeas, chipotles, vinegar, oil and cilantro. Toss until well mixed.
Season with salt and pepper. Arrange lettuce on a serving platter, mound
the bean mixture over top and garnish with sliced onions. Serves 6 as a
side dish.
Edited for Master Cook II by Gary Watson <watson@rahul.net>
Eating Well, July-Aug 1993/MM by DEEANNE
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 157 0 0 2625 0 0 0 0 747 0
Spaghetti Salad
Recipe By : Kitty Ross's recipe/Bob b1744
Serving Size : 16
Categories : Cucumbers Pasta
Peppers Salads
Tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds thin spaghetti
1 onion -- chopped
1 cucumber -- chopped
1 green or red bell pepper -- chopped
2 medium tomatoes -- chopped
1 12 oz. bottl Italian salad dressing or Fat Free -- (Wish Bone)
1 jar Salad seasoning -- (McCormicik's)
1 pkg Italian salad dressing mix, dry -- (Good Seasons)
Cook, drain and rinse spaghetti. Chop all vegetables quite fine. Mix
together
bottled salad dressing, salad seasonings and dry salad dressing mix. Shake
to
mix well. Pour over spaghetti. Let chill overnight in refrigerator.
- - - - - - - - - - - - - - - - - -
NOTES : A realy good potluck dish.
Spaghetti Squash and Avocado Salad
Recipe By :
Serving Size : 1
Categories : Vegetables Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium spaghetti squash
6 mushrooms -- sliced
1/2 red bell pepper -- julienned
1/2 green bell pepper -- julienned
4 ounces sliced black olives -- drained
2 avocados -- seed,peel,slice
-----Avocado Oil Vinaigrette-----
3/4 cup avocado oil -- or light vegetable o
1/4 cup white wine vinegar
3 cloves garlic -- crushed
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Prepare Avocado Oil Vinaigrette at least 24 hours before serving
time. Shake all ingredients together in tightly covered container. Let
Vinaigrette stand at least 24 hours.
Halve squash lengthwise, scoop out seeds. Place halves
cut side down in large saucepan; add water to a depth of two inches;
cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain
off water; cool squash and shred into strands. Mix squash,
mushrooms, peppers, olives and avocados in serving bowl. Pour
Vinaigrette over, toss gently and serve.
- - - - - - - - - - - - - - - - - -
Sparkling Salad
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package lime gelatin powder
1 cup water
7 ounces lemon-lime soda
1 cup applesauce
--- Garnish: ---
grapes -- frosted, * see note
mint sprigs
* To make frosted grapes for decorations: Beat an egg white until frothy.
Dip the grapes into egg white then immediately roll in sugar, preferably
superfine, and then lay on waxed paper until dry. Use tinted sugar for
more color variety.
SALAD:
1. Place lime-flavored gelatin into bowl; add 1 cup very hot water
and stir until gelatin is completely dissolved. Blend in a 7-ounce bottle
of lemon-lime carbonated soft drink. Chill this mixture until consistency
of unbeaten egg whites.
2. Lightly oil a decorative 1-quart mold with vegetable oil; do not
use olive oil. Invert mold to drain off any excess oil.
3. When gelatin is somewhat thickened, add 1 cup thick applesauce.
Blend quickly. Pour mixture into mold and chill until firm.
4. Unmold onto serving plate and surround mold with frosted grapes
and sprigs of mint.
- - - - - - - - - - - - - - - - - -
NOTES : This salad has a sparkling color and is perfect for serving with a
holiday meal as a side dish.
SPICY BLACK BEAN & LENTIL SALAD
Recipe By :
Serving Size : 8
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cooked black beans
2 cups Cooked red lentils
1 teaspoon Dry mustard
3 tablespoons Minced garlic
1 tablespoon Fresh parsley -- minced
1/2 cup Rice vinegar
Juice from 1 lemon
1 teaspoon Salt
3 tablespoons Olive oil
1 teaspoon Crushed red peppers
1 small Butterhead lettuce -- torn
2 large Red bell peppers -- sliced
2 large Red potatoes, cooked -- sliced
1/2 cup Grated carrots
Put legumes in separate bowls. Whisk together mustard, garlic, parsley,
vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly
between legumes. Marinate covered in the fridge for 1 hour.
Line salad plates with lettuce, top with peppers. Arrange small piles of
potatoes, carrots & legumes on each plate. Drizzle marinade over the
meal.
VT July 1993
- - - - - - - - - - - - - - - - - -
SPICY CORN AND BLACK BEAN SALAD
Recipe By :
Serving Size : 11
Categories : Salads Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shelton
******SALAD******
2 cans Mexicorn -- (corn and red and
peppers), 11oz -- drained
15 ounces Black beans; drained -- rinsed
4 1/2 ounces Sliced Mushrooms -- drained
1/2 cup Green Onions -- sliced
1/2 cup Cucumbers; peeled -- slice
2 tablespoons Fresh Jalapeno Pepper -- finely chopped
******DRESSING******
1/3 cup Oil
1/4 cup Rice Wine Vinegar or White -- Vinegar
1/4 cup Orange Juice
1 teaspoon Garlic -- minced
1/2 teaspoon Salt
*****BEFORE SERVING*****
1/4 cup Fresh Cilantro -- chopped
1 tablespoon Orange Peel -- grated
2 teaspoons Cumin seed (or 1 ts)
Lettuce Leaves
In large bowl, combine all salad ingredients; blend well. In small bowl
using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour
over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend
flavors.
Just before serving, drain salad. Stir in cilantro, orange peel and
cumin seed. Serve in lettuce-lined bowl or on lettuce-lined plates. Store
in refrigerator.
Makes 11 (1/2-cup) serving.
Pillsbury bake-off recipes - Green Giant Mushroom Edition.
- - - - - - - - - - - - - - - - - -
Spinach and Apple Salad w/ Bacon Dressing
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces fresh spinach -- torn in bite sized p
4 bacon slices
1 tablespoon vegetable oil
1 small onion -- diced
2 tablespoons cider vinegar
1 teaspoon brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 apple -- cored and thinly sli
Place spinach in large bowl. Cook bacon in large skillet over medium high
heat until crisp. Remove to paper toweling to drain. Discard all but 3
Tablespoons drippings from skillet. Add oil to drippings in skillet and
heat. Add onion; cook until tender, about 3 minutes. Stir in vinegar,
mustard, sugar, salt and pepper. Bring to boiling. Remove from heat. Add
apple to spinach. Pour hot dressing over spinach and apple; toss well to
coat. Crumble bacon and sprinkle over salad. Serve immediately.
- - - - - - - - - - - - - - - - - -
Spinach and Grapefruit Salad
Recipe By : MSBello
Serving Size : 8
Categories : Citrus Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp poppy seeds
1/2 red onion -- thinly sliced
3 grapefruit -- pink or red
6 cloves garlic -- peeled
2 tbsp white wine vinegar
2 tbsp olive oil -- extra-virgin
1 tbsp coarse-grain mustard -- pref. Pommery
1/2 tsp honey
salt and freshly ground pepper
3/4 lb fresh spinach, washed and torn -- (16 cups)
1/2 small jicama, peeled & cut -- in matchsticks
Heat a small skillet over medium heat. Add poppy seeds and toast, stirring
constantly, until aromatic, 1-2 minutes; set aside
Place onion slices in small bowl; add cold water to cover and soak for 10
minutes. Drain.
Meanwhile, with a sharp knife, remove skin and white pith from grapefruit
and
discard. Working over a small bowl to catch the juice, cut the grapefruit
segments from their surrounding membranes; reserve the segments in a small
bowl. Measure 1/3 cup of the juice and set aside.
Bring garlic cloves in a small saucepan and add water to cover. Bring to a
simmer over medium heat; cook until tender, about 3 minutes. Drain.
In a blender, combine vinegar, oil, mustard, honey, cooked garlic and
reserved grapefruit juice. Blend until creamy. Season with salt and
pepper.
In a sald bowl, combine spinach, jicama, and reserved onions and
grapefruit
sections. Drizzle with the dressing and toss. Arrange on salad plates and
garnish with the toasted poppy seends.
- - - - - - - - - - - - - - - - - -
NOTES : Serves 8..
Spinach And Mandarin Oranges
Recipe By : mnh@catfish.ocpt.ccur.com (Michele Hardy)
Serving Size : 6
Categories : Salad Dressings Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Oz Fresh Spinach -- wash, remove thick
-- stems
1/2 C Scallions -- thin sliced
11 Oz Mandarin Oranges -- drained
1/2 C Slivered Almonds -- toasted, *
Honey-Mustard Vinaigrette:
1 Tsp Dry Mustard
Salt -- to taste
1/8 tsp Black Pepper
1 tbsp Honey
2 tbsp Cider Vinegar
1/2 C Vegetable Oil
Fresh greenery is dotted with vivid orange segments and toasted almonds
before being coated with a honey-mustard dressing.
1. Heap the spinach leaves in a large bowl.
2. Adorn the greenery with the scallions, fruit, and nuts.
3. In a small bowl, whisk together the dressing ingredients.
4. Pour the vinaigrette over the salad, toss well, and serve.
6 portions
How to toast nuts:
Spread nuts out on a cookie sheet and bake in a 350o oven for 5 to 10
minutes until golden. Different sizes and types of nuts toast at varying
times; the smaller the nut, the faster it browns, so you have to keep a
watchful eye on the oven.
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
- - - - - - - - - - - - - - - - - -
Spinach and Mushroom Salad
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:20
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces fresh spinach -- washed & chopped
10 whole fresh mushrooms -- sliced
4 hard-boiled eggs -- chopped
6 slices bacon -- cooked & crumbled
1 cup olive oil
1/4 cup sour cream
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
1 tablespoon sugar
1/2 tablespoon salt
1/4 teaspoon black pepper
Toss spinach, mushrooms, chopped egg, and crumbled bacon. Whisk remaining
ingredients together. Toss with vegetables to coat spinach.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 932 0 66 0 0 0 0 758 0 0
Spinach Salad
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Fresh spinach
2 each Hard boiled eggs
1/4 cup Chopped pitted black olives
1/2 each Red onion sliced
1/2 cup Crumble feta cheese
Add vinegar and oil dressing
- - - - - - - - - - - - - - - - - -
Spinach Salad Parmesan (Lf)
Recipe By :
Serving Size : 1
Categories : Low Fat Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups Fresh spinach leaves -- washed well & trimme
Bermuda onion -- thinly sliced
1 pint Cherry tomatoes
4 ounces Fresh mushrooms -- sliced
1/2 cup Radishes -- thinly sliced
1 tablespoon Grated Parmesan cheese
-----PER CUP-----
*cals
*mg chol
*gm dietary fiber
*gm fat
*mg sodium (analyses are -- for no-fat dressing)
Toss together all ingredients. Serve with your favorite no- or low-fat
dressing. Makes about 6 cups.
- - - - - - - - - - - - - - - - - -
Spinach Salad with Pears and Cranberries
Recipe By : MSBello
Serving Size : 6
Categories : Fruits Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp finely shredded orange peel
1/2 cup orange juice
1/2 cup seasoned rice vinegar
1/3 cup dried cranberries
2 firm-ripe pears -- (3/4 lb. total)
3/4 cup thinly sliced red onion -- rinsed
1 lb baby spinach leaves, rinsed, crisped -- in bite-sized pi
Combine orange peel, orange juice, seasoned rice vinegar, and dried
cranberries. Core and thinly slice pears; add pears and onion to dressing.
Just before serving, pour over spinach; gently mix.
- - - - - - - - - - - - - - - - - -
NOTES : Sunset Magazine. Serves 6-8..
Spring Salad
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Snow peas
1/2 pound Mixed green and yellow beans
6 each New red skinned potatoes
1/2 pound Carrots
1 cup Frozen sweet corn
1 cup Fresh or frozen peas
2 each Tomatoes
4 each Hard cooked eggs
----------dressing----------
3 each Large egg yolks
1 teaspoon Dijon mustard
1 each Salt
1 each Pepper
1 1/2 cups Saflower oil
1 tablespoon Lemon juice
1 each Shallots -- finely chopped
1 teaspoon Honey
1 tablespoon Finely chopped fresh mint
1 tablespoon Finely chopped fresh parsley
Top and tail beans. Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp. Drain and refresh under cold running
water. Add potatoes to boiling salted water, Cook gently for 15 minutes or
until tender. Drain. Place peeled corrots in a saucepan with enough cold
water to cover. Salt lightly, bring to a boil, then reduce heat and
simmer until tender. Drain. Add corn and peas to small amounts of lightly
salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and
peas on tea towel to drain while preparing dressing. Peel and seed
tomatoes and cut into small dice. DRESSING: Whisk together egg yolks,
Dijon mustard, salt and freshly ground pepper. When mixture begins to
thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a
1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As
mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice.
Stop adding oil when mayonnaise is desired thickness) Stir in shallots,
honey, mint add parsley. Adjust seasoning. Arrange vegetables on one
large plater or individual plates, and garnish with egg wedges. Thin
mayonnaise with boiling water and lightly coat salad.
(Any leftover mayonnaise can be refridgerated for up to 1 week).
- - - - - - - - - - - - - - - - - -
Springtime Chicken Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cream cheese
3/4 cup heavy cream
1/4 cup orange juice
1 1/2 teaspoons curry powder
salt and pepper -- to taste
2 tablespoons chutney
2 cups cooked chicken -- cubed
flaked coconut
mandarin oranges
Place first 6 ingredients in blender and blend until smooth.
Toss with cooked cubed chicken, flaked coconut, and 1 to 2 cans (drained)
Mandarin oranges. Chill. Serve on a bed of lettuce, sprinkle with slivered
almonds and paprika. This salad tastes wonderful served in a melon....
Sheryl House
- - - - - - - - - - - - - - - - - -
SPRINGTIME CHICKEN SALAD *** NFXS18B
Recipe By :
Serving Size : 4
Categories : Chicken Salads
Vegetables Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken breast halves
1 pound Fresh asparagus
Head iceberg lettuce
Lemon slices for garnish
-----LEMON-HERB DRESSING-----
1/2 cup Lemon juice
2 tablespoons Lemon juice
Sm clove garlic -- pressed
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Slivered toasted almonds
VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon
juice and water or broth to cover in a 9-in skillet. Place over med heat.
Bring to a boil slowly. Reduce heat. Simmer for 1 min.
Remove from heat. Cover. Let stand 20 mins. Remove chicken, pat dry and
shred. PREPARATION: Place chicken in a saucepan. Cover with water. Simmer
for 20 min. until done. Remove. Cool. Wash asparagus.
Snap off stalks at the point of tenderness. Partially fill a large skillet
with water. Bring to boil. Add asparagus. Cover and heat until water comes
back to a boil. Uncover. Boil slowly for 4-5 mins until spears bend a
little when lifted. Drain. Cool. With a knife, shred half of the lettuce.
Place in a large salad bowl. combine the dressing ingredients. Shake until
blended. Drizzle half of the dressing over the lettuce. Shred the chicken.
Slice the asparagus into 2-in diagonal pieces. Combine with the lettuce.
Drizzle with remaining dressing. Garnish with lemon slices. Serve,
sprinkled with almonds, if desired.
- - - - - - - - - - - - - - - - - -
Stir-Fried Beef Salad
Recipe By :
Serving Size : 4
Categories : Low-Cal Salads
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Beef round steak -- boneless
2 tablespoons Oil -- cooking
Garlic clove -- minced
8 ounces Mushrooms, fresh -- sliced
Cucumber -- chopped
Green pepper -- strips
Onion -- sliced *
1 teaspoon Italian seasoning
1 teaspoon Salt -- seasoned
1/8 teaspoon Pepper, red -- ground
Tomatoe -- large **
8 ounces Spinach leaves -- fresh
* Seperated into rings ** cut into wedges
~------------------------------------------------------
~------------------ PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat,
59mg chol., Partially freeze beef; slice thinly across the grain into
bite-size strips. In wok or large skillet cook half the beef in hot oil
till browned on all sides. Remove from pan. Repeat with remaining beef and
garlic; remove from pan. Add mushrooms, cucumber, green pepper strips,
onions rings, Italian seasoning, salt, and red pepper to wok.
Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to
wok; add tomatoe. Cook 1 to 2 minutes or till heated through.
Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach
leaves to wok; cover and cook for 1 minute or till slightly wilted.
To serve, arrange spinach on four bowls or plates; spoon meat mixture
atop. BETTER HOMES AND GARDENS
- - - - - - - - - - - - - - - - - -
Strawberry Jello Salad
Recipe By :
Serving Size : 8
Categories : Salads Londontowne
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Strawberry Jello
2 cups Boiling water
3 each Bananas -- mashed
1 can (lg) crushed pineapple
30 ounces Frozen strawberries -- undrain
1 package Sour cream -- large
Mix Jello and 2 cups boiling water and let cool. Add mashed bananas,
pineapple, and undrained frozen strawberries. Put half the mixture into
13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add
remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H.
Alexander Perry
- - - - - - - - - - - - - - - - - -
Summertime Rice Salad
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:15
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked rice
--- Vinaigrette -----
2 tablespoons fresh lemon juice
1 red bell pepper -- finely diced
3 scallions -- chopped
1 carrot -- chopped
3 tablespoons fresh parsley -- * chopped (see note)
1 cucumber -- peeled and diced
1 tomato -- peeled and chopped
1 celery stalks -- peeled and diced
* Substitute dill or basil for the parsley if preferred.
1. Put rice in a serving bowl and pour 2 tablespoons lemon juice and
4 tablespoons Vinaigrette over. Add freshly ground black pepper to taste.
Toss well with fork.
2. Prepare all the remaining ingredients, except tomatoes and
cucumbers, and blend. Mix well and let cool.
3. Add onions and cucumbers just before serving to maintain best
texture and taste for those two vegetables.
- - - - - - - - - - - - - - - - - -
Serving Ideas : See "Vinaigrette" dressing recipe in this cookbook.
Sunshine Orange, Onion and Avocado Salad
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:15
Categories : Fruits Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head Romaine lettuce -- chopped
2 cups arugula
3 navel oranges
1 Vidalia onion
fresh parsley -- chopped
--- Dressing: -----
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh orange juice
black pepper
1 avocados -- sliced
For salad base, wash, dry and tear into bite-sized pieces the romaine
and arugula or watercress. Place a portion on each of 4 serving plates and
place in refrigerator while preparing dressing.
Peel the oranges and remove as much of the white pith as possible.
Slice into thin slices, then into half. Place orange slices into bowl.
Slice onions very thin then place in bowl with oranges.
Add the parsley and gently toss to combine. Slice the avocado but do
not toss with onions and oranges.
Arrange the oranges, onions and sliced avocado on plates in a
decorative design.
DRESSING: In small bowl, combine the olive oil, vinegar, orange juice and
black pepper to taste. Whisk well. Pour dressing over salad and serve
immediately.
- - - - - - - - - - - - - - - - - -
NOTES : A tangy, tart and sweet salad all in one. Use Vidalia or other
sweet onion such as Maui, Texas 1015, Imperial Sweet or Walla
Walla.
SWEET & SOUR PASTA SALAD
Recipe By :
Serving Size : 4
Categories : Salads Pasta
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package EDEN Kamut Spirals
15 ounces Can EDEN Kidney Beans -- - drained
15 ounces Can EDEN Black Beans -- - drained
1 Red pepper -- diced
2 bn Green onions -- diced
3 tablespoons Dried basil
-----DRESSING-----
1/3 cup EDEN Brown Rice Vinegar -- OR- EDEN Red Wine Vi
1/3 cup EDEN Extra Virgin Olive Oil
1/4 cup EDEN Barley Malt Syrup
1/3 cup EDEN Shoyu
Cook Spirals as package directs. Rinse and drain. Add drained beans, diced
red pepper, green onions and basil. Prepare dressing. Mix into salad and
serve.
Prep Time: 10-15 minutes Cooking Time: 15 minutes
Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of: Karen Mintzias>
- - - - - - - - - - - - - - - - - -
SWEET POTATO SALAD
Recipe By :
Serving Size : 4
Categories : Vegetables Salads
Quick
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Sweet potatoes -- baked
1/2 cup Green peas -- cold cooked
1/2 cup Crushed unsweetened pineappl
3 tablespoons Parsley -- chopped fresh
1/3 cup Favorite dressing
8 each Lettuce leaves -- (optional)
Peel and slice sweet potatoes and place in a small bowl. Add remaining
ingredients; toss lightly. If desired, serve on lettuce leaves.
- - - - - - - - - - - - - - - - - -
Sweet Yogurt Dressing (Lf)
Recipe By :
Serving Size : 1
Categories : Low Fat Dressings
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Plain, nonfat yogurt
1/4 cup Raisins -- (golden are nice)
1/4 cup Chopped nuts; (walnuts -- pecans, or other)
1 1/2 tablespoons Honey
-----PER 2 TBLSPOONS-----
*cals
*gm dietary fiber
*gm fat
*mg sodium
Mix all ingredients, and chill overnight. Serve cold.
Makes about 1.5 cups. Author's Note: Fresh chopped fruit becomes a special
salad or a light dessert with this dressing.
- - - - - - - - - - - - - - - - - -
Syrian Salad
Recipe By : Sundays at Moosewood
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head romaine lettuce
1 cucumber -- thinly sliced
5 radishes -- thinly sliced
1 red bell pepper -- seeded and sliced
1 green bell pepper -- seeded and sliced
2 large tomatoes -- cut into wedges
2 scallions -- chopped
1 small red onion -- sliced
3 ounces feta cheese -- sliced or crumbled
1/2 cup fresh parsley -- stem, coarsley chopp
several black olives
2 tablespoons capers -- optional
-----Dressing-----
1/4 cup olive oil
juice of one lemon
1 tablespoon wine vinegar
1 garlic clove -- pressed
salt to taste
fresh-ground black pepper to taste
pinch of dried mint
Rinse the roamaine, tear it into bite-sized pieces, and put in salad bowl.
Arrange other vegetables attractively over the romaine,topping with the
feta, parsley, olives and capers. Combine the dressing ingredients and
drizzle over the salad.
- - - - - - - - - - - - - - - - - -
SZECHUAN PASTA CHICKEN SALAD
Recipe By :
Serving Size : 1
Categories : Salads Pasta
Chicken Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Thin noodles
3/4 cup Soy sauce
1/4 cup Peanut oil
2 cups Mayonnaise
1 tablespoon Dijon mustard
1/4 cup Oriental-style sesame oil
2 Whole boneless -- skinless
Chicken breasts
6 Green onions -- thinly sliced
2 Carrots -- peeled & coarsely
Chopped
1 Red sweet pepper -- chopped
1 (8-oz.) can sliced bamboo
Shoots -- drained
1 (6-oz.) jar mini corn on the
Cob -- drained and thinly
Sliced
1/2 cup Chopped -- fresh cilantro
1/2 pound Fresh snow peas, trimmed
Cut into julienne -- blanched
Then cooled in cold water
Drained
Lightly toasted sesame seeds
Szechuan chili oil
Poach and cool chicken breasts. Cut into bite-sized pieces and reserve.
Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce,
then peanut oil. Cool to room temperature, occassionally stirring the
noodles to coat thoroughly.
Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy
sauce and chili oil to taste. Refrigerate until ready to use.
Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini
corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture
and blend well. Cover and refrigerate until ready to serve, preferable
overnight.
Just before serving add julienned snow peas, adding a little extra soy
sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with
sesame seeds.
Serves 10 to 12 as a salad.
SOURCE: Cooking with Class, Jeanette Turrin.
- - - - - - - - - - - - - - - - - -
Tabbouleh (Bulgur and Herb Salad)
Recipe By : demers@ere.umontreal.ca (Demers Serge)
Serving Size : 4
Categories : Vegetables Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup bulgur -- fine
1 medium onion -- finely chopped
1 1/2 cups parsley -- finely chopped
1/4 cup fresh mint -- chopped
1/4 cup olive oil
1/4 cup lemon juice
salt
8 romaine lettuce leaves
2 medium tomatoes -- cut in wedges
Soak bulgur in cold water 20 minutes.
Drain the bulgur and squeeze out as much moisture as possible
with your hands. Combine the bulgur, onion (or scallions),
parsley and mint in a bowl. Sprinkle with oil, lemon juice and a little
salt, and mix thoroughly. Taste and adjust the seasoning.
Cover and chill in the refrigerator.
To serve, mound the salad in the center of a plate. Decorate with
thelettuce leaves and tomato wedges. The lettuce leaves may be used
toscoop up the salad.
> One may also add to the salad: finely chopped tomatoes, cucumber or
green pepper.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 0 4780 0
Tabbouleh with Raisins
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:25
Categories : Ethnic Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup bulgur
2/3 cup scallions -- sliced
1/2 cup fresh parsley -- lightly packed
2 2/3 tablespoons fresh lemon juice
3/8 cup seedless raisins
1 1/3 tablespoons corn oil
1 1/3 tablespoons sesame oil
black pepper -- to taste
1. In a large mixing bowl, pour boiling water over bulgur just enough
to cover. Let set for 20 minutes until water is absorbed and bulgur is
tender.
2. Drain excess water from bulgur and squeeze out any remaining
water, using your hands.
3. Add sliced scallions, chopped parsley and fresh lemon juice to
bulgur. Mix well, then add remaining ingredients and blend.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve as a different and delicious salad.
Tabbouli Salad
Recipe By :
Serving Size : 6
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Bulgur wheat -- uncooked
2 cups Boiling water
1/3 cup Vegetable oil
1/3 cup Lemon juice
2 teaspoons Salt
1 teaspoon Pepper
1/2 cup Parsley -- chopped
3 tablespoons Mint, fresh chopped or
2 teaspoons Mint -- dry crumbled
6 each Green onions & tops -- minced
2 each Tomatoes -- chopped
Pour boiling water over wheat in a bowl. Let stand one hour. Drain well
and return to bowl. Add remaining ingredients and blend well.
Chill at least two hours. Serve on a bed of lettuce.
- - - - - - - - - - - - - - - - - -
Tabouli
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :24:00
Categories : Ethnic Salads
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked bulgur
1/4 cup fresh lemon juice
1/2 cup olive oil
2 cloves garlic -- finely minced
1/2 cup fresh mint leaves -- minced
1 cup fresh parsley -- chopped
1 cup scallions -- chopped
salt
black pepper
2 medium fresh tomatoes -- chopped
1 small cucumber -- peeled,seeded,choppe
Prepare bulgur according to package directions. Whisk together olive oil
and lemon juice. Add garlic, scallions, mint, and parsley. Season with
salt and pepper to taste. Mix dressing with bulgur and chill overnight.
Stir in chopped tomatoes and cucumber immediately before serving.
- - - - - - - - - - - - - - - - - -
Tangy Coleslaw with Cooked Dressing
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:25
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon celery seed
1 dash pepper -- fresh-ground
1/3 cup cider vinegar
1/4 cup water
1 teaspoon yellow mustard
1 tablespoon grated onions
3 egg yolks -- beaten
1/4 cup margarine
1 cup sour cream
1 cabbage head -- shredded
1/2 cup shredded carrots
1/4 cup green peppers -- minced
jicama
* Jicama is a Mexican vegetable root, the texture of a turnip or potato
but with its own unique taste. Peel jicama and cut into strips about 1/2
by 3 inches long to serve with the coleslaw after it is prepared and
chilled.
Combine flour, sugar, salt, celery seed and pepper in pan. Stir in
vinegar gradually. Add water, mustard and onion. Cook over medium heat,
stir constantly. Cook until mixture thickens (don't undercook or it will
have a starchy taste).
Stir small amount into beaten egg yolks; stir egg yolk mixture into
the hot mixture. Cook, stirring constantly for 1 to 1-1/2 minutes more.
Add margarine and stir until thoroughly incorporated. Chill thoroughly.
Fold in sour cream. Combine cabbage, carrots and green peppers (red
peppers if you wish). Toss lightly to blend.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve this at your next outdoor grill party.
TARRAGON CHICKEN SALAD LOAF
Recipe By :
Serving Size : 8
Categories : Poultry Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Chicken breasts *
1 pound Asparagus **
1/2 cup Water
1 cup Mayonnaise
2 tablespoons Lemon juice
1 1/2 teaspoons Tarragon -- dried crushd
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 Carrot -- shredded
1 Red pepper -- chopped
3 Green onions -- minced
1 pound Egg Bread -- oval loaf unslice
* Boned, skinned and split ** Cut diagnally in 1/2 inch pieces 1. In 13 x
9 x 2-inch microwave-safe baking dish, arrange chicken breasts with
thicker portions toward outside. Cover with plastic wrap; turn back one
corner to vent. Cook on HIGH 10 minutes, turning chicken over after 5
minutes. Let cool in dish. 2. In medium glass bowl, combine asparagus and
water. Cover; vent. Cook on HIGH 3 minutes; drain. Rince with cold water;
drain. Set aside. 3. In bowl, whisk mayonnaise with lemon juice,
tarragon, salt and pepper until blended. Stir in asparagus, carrot, red
pepper and onions. Cut chicken imto 1-inch pieces. Stir into mayonnaise
mixture. 4. With serrated knife, cut off a thin slice from top of bread;
remove inside (reserve for other use), leaving a 1/2-inch shell. Spoon
salad into bread shell, mounding slightly. If desired, garnish with fresh
tarragon. To serve, cut into wedges. Makes 8 to 10 servings... MW Tip: To
dry fresh herbs in a quick, easy way, line a MW-safe plate w/2 paper
towels, one on top of the other. Evenly spread 2 cups of clean, dry leaves
or sprigs on towels. Cook herbs on HIGH 4 minutes, turning at least once.
Store the dried herbs in a tightly covered container. Source: McCall's
Beat Recipes, 1990, April, Micro-Way...
- - - - - - - - - - - - - - - - - -
TEX-MEX PASTA SALAD
Recipe By :
Serving Size : 1
Categories : Pasta Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tomatoes -- chopped
1 Green pepper -- cubed
1 Yellow pepper -- cubed
1/2 Hot pepper -- chopped
3 tablespoons Olive oil
3 tablespoons Red wine vinegar
1 Clove garlic -- minced
2 tablespoons Chopped parsley
1 tablespoon Chili powder
2 cups Cooked pasta
1/2 cup Jack cheese -- cubed
2 tablespoons Sunflower seeds
Combine vegetables in large bowl. Combine oil, vinegar, garlic, parsley,
chili powder, salt & pepper to taste. Pour over vegetablemixture. Stir
in cooked pasta, sprinkle with cheese and sunflower seeds, toss.
Chill.
- - - - - - - - - - - - - - - - - -
TEX-MEX SALAD
Recipe By :
Serving Size : 4
Categories : Tex-Mex Salads
Vegetables Misc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion -- chopped
4 Tomatoes -- chopped
1 Head lettuce -- chopped
1 1/4 cups Cheddar cheese -- grated
3/4 cup Italian dressing
1 pound Ground meat, beef, turkey -- or chicken
15 ounces Kidney beans -- drained
1/4 teaspoon Vegetable seasoning
1 Bag tortilla chips -- crushed
1 large Avocado -- sliced
7 1/2 ounces Olives
Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.
Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.
Mix with cold salad. Toss in crushed tortilla chips and avocado slices.
Garnish with olives, if desired.
- - - - - - - - - - - - - - - - - -
Tex-Mex Tuna Salad
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Solid white tuna in water -- drained and flaked (
1/2 cup Sliced ripe olives
1/2 cup Sliced green onions w/tops
1/2 cup Thinly sliced celery
2/3 cup Pace Picante Sauce
1/2 cup Dairy sour cream
1 teaspoon Ground cumin
Lettuce leaves -- OR
Shredded lettuce
12 Taco shells -- OR
3 cups Tortilla chips
Combine tuna, olives, green onions and celery in medium bowl. Combine Pace
Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture;
toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna
mixture into shells. Or, line individual serving plates with shredded
lettuce; top with tuna mixture and surround with tortilla chips.
Drizzle with additional Pace Picante Sauce; top with additional sour
cream, if desired.
- - - - - - - - - - - - - - - - - -
THAI POMELO-AND-CHICKEN SALAD
Recipe By :
Serving Size : 6
Categories : Salads Poultry
Fruits/Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pomelo -- -=OR=-
1 -Grapefruit (sweet ruby red)
1 Whole cooked chicken breast -- hand-shredded
1 teaspoon Chopped red chili -- (or to taste)
1 tablespoon Fish sauce (nam pla)
1 teaspoon Sugar
1 small Lime -- juiced
1 Head of leaf lettuce -- (for garnish)
1 tablespoon Chopped fresh coriander
2 tablespoons Crisp Fried Shallot Flakes -- (Instructions follow
1/4 cup Chopped roasted peanuts
-----CRISP FRIED SHALLOT FLAKES-----
6 Shallots -- thinly sliced
1 cup Vegetable oil
Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter
than the normal grapefruit.
PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently
flake the flesh. If using grapefruit, drain excess juice. Chill. In large
bowl, combine pomelo and shredded chicken. Mix together the chopped red
chili with fish sauce, sugar and lime juice; toss with chicken mixture.
Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2
teaspoons of the Crisp Fried Shallot Flakes.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they
are all the same thinness to ensure even cooking. Heat a pan with the
vegetable oil over medium heat. Add shallots and fry slowly until browned
and crisp, about 5 to 10 minutes. The moisture in the shallots should be
completely cooked out. Drain on paper towel. Stored in an air-tight
container, the shallots will keep several weeks.
- - - - - - - - - - - - - - - - - -
THAI YAM YAI SIAMESE PRINCESS SALAD
Recipe By :
Serving Size : 6
Categories : Salads Poultry
Pork Meats
Thai
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MEAT INGREDIENTS-----
1/4 pound Chicken breasts -- boneless
1/4 pound Pork -- diced lean
1/4 pound Shrimp, small -- peeled
deveined & -- rinsed in cold water
2 Sausages, Chinese -- cooked
-----SALAD DRESSING-----
4 Limes -- peeled
1 cup Vinegar -- white
4 tablespoons Nam Pla (fish sauce)
1 teaspoon Salt
4 tablespoons Sugar -- brown
1/2 bn Cilantro
3 Chilies -- Serrano
3 Garlic -- Thai pickled
1 teaspoon Oil -- Olive (optional)
In a large pot add all of the meat ingredients and bring it to a boil.
Boil for about 20 minutes or until the pork is thoroughly cooked. Drain
the water and set the meats aside.
Place all of the salad dressing ingredients into a food processor or
blender. Blend until ingredients become liquid. Using your choice of salad
greens, place the cooked meats on top of the greens and top with the salad
dressing.
source: "I love Thai food" by Victor Sodsook, published by Spice Market
Studio, printed in Bangkok, Thailand, ISBN 0-9625181-07, 1989. Victor
Sodsook owns the "Siamese Princess" restaurant in Los Angeles, CA. typed
by Dorothy Hair, 7/10/94
- - - - - - - - - - - - - - - - - -
The Islands Rice-Fruit Salad
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :3:00
Categories : Salads Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup glutinous rice
1 package lemon gelatin powder -- 3.5 ounces
1 cup crushed pineapple
1 cup whipped cream
1 cup confectioner's sugar
1/2 cup chopped nuts -- * see note
1/2 cup miniature marshmallows
1 tablespoon orange marmalade
strawberries -- for garnish
mint leaves -- for garnish
lemon slices -- garnish
* Use your choice of chopped nuts. Walnuts and pecans are good choices.
1. Cook the 1 cup raw rice according to package directions.
2. Mix 2 cups boiling water with gelatin. Lightly grease a large
gelatin mold or appropriately sized dish. Pour in the dissolved gelatin
and chill until partially set.
3. Add cooked cooled rice, drained pineapple, whipped cream, sugar,
walnuts or pecans and marshmallows. Mix well and chill until firm.
4. Turn gelatin onto large serving plate and make a decorative
pattern with a few whole strawberries, mint leaves and lemon slices made
into a lemon twist shape.
- - - - - - - - - - - - - - - - - -
The Ultimate Salad Dressing
Recipe By :
Serving Size : 2
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Dry mustard
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Sugar
1 teaspoon Dried Oregano
2 tablespoons Parsley
2 tablespoons Minced onions
1 tablespoon Minced Garlic cloves
1 tablespoon Minced Sweet Red peppers
4 teaspoons Lemon juice
4 teaspoons White wine vinegar
1/2 cup Light Oil
In small bowl, whisk together all ingredients except oil. Whisk mixture
while slowly drizzling in oil.
Let stand for 30 minutes to blend flavours. Whisk again before using.
Dressing can also be made in food processor. (use pulse)
- - - - - - - - - - - - - - - - - -
Tomatensalat (Tomato Salad)
Recipe By :
Serving Size : 4
Categories : German Vegetables
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 each Tomatoes; Med. -- Chopped
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Basil -- Dried
1/4 teaspoon Thyme -- Dried
1/4 teaspoon Pepper -- Freshly Ground
1/2 cup Vegetable Oil
6 tablespoons Vinegar
1 tablespoon Worcestershire Sauce
1 each Onion; Large -- Diced
Blend all ingredients together and chill for 1 hour before serving.
Serve on lettuce leaves.
- - - - - - - - - - - - - - - - - -
Tomato Aspic
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :3:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart tomato juice -- * see note
1/3 cup celery leaves -- chopped
1/3 cup chopped onions
2 1/2 tablespoons sugar
1 teaspoon salt
1 bay leaf
1/8 ounce peppercorns
1/2 cup cold water
2 packets gelatin powder -- 1 tbsp each
2 1/2 tablespoons vinegar
Worcestershire sauce -- optional
* For spicier aspic use 3 cups tomato juice and 1 cup Spicy V-8 juice. Add
Worcestershire sauce for a unique taste, but be careful not to add too
much -- try 1/2 teaspoon at first.
1. In a saucepan place the juice, celery leaves, onion, sugar, salt,
bay leaf and peppercorns. Heat and simmer, uncovered, for 10 minutes.
2. Place the gelatin into 1/2 cup cold water and let stand to soften,
about 5 minutes.
3. Remove juice mixture from heat and strain liquid into large bowl,
discarding other ingredients.
4. Immediately add the gelatin mixture into the juice and stir until
gelatin is completely dissolved. Add the vinegar and stir to combine.
5. Place the mixture into a mold and chill until firm. You may want
to lightly grease the mold for ease in removing. Unmold onto a bed of
lettuce and serve immediately.
- - - - - - - - - - - - - - - - - -
NOTES : To keep leftover aspic, cover tightly and place back in
refrigerator. Do not let stand at room temperature long.
Tortellini and Artichoke Pasta Salad
Recipe By :
Serving Size : 1
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces tortellini, cheese-filled -- or chicken
4 marinated artichoke hearts
2 tablespoons red bell pepper -- roasted or pimento,
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon parmesean cheese -- grated
2 tablespoons basil -- chopped
2 tablespoons parsley -- chopped
salt and pepper
Cook tortellini, rinse and drain well. Toss with 1 tbs. of the marinated
artichoke liquid to keep from sticking together. More may be added for
flavoring of desired. Drain artichokes. Cut into chunks. Combine
remaining ingredients and toss gently in a large bowl to combine.
Refrigerate if not served immediately.
- - - - - - - - - - - - - - - - - -
Tortellini Pesto Salad
Recipe By :
Serving Size : 1
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup parsley sprigs -- lightly packed, stem
1/4 cup fresh basil
1 clove garlic
1/3 cup Parmesan cheese -- grated
1/4 cup olive oil
8 ounces broccoli
14 ounces cheese tortellini
2 1/4 ounces black olives -- slice, drained
6 ounces provolone cheese -- cubed
2 medium tomatoes -- seeded and chopped
1/3 cup pine nuts -- toasted
For pesto: in food processor bowl or blender container combine parsley,
basil and garlic. Cover and process or blend till finely chopped. Add
parmesan cheese. Cover and process or blend until combined. With lid
ajar, add oil a little at a time, processing or blending after each
addition till well combined; set aside. Remove the outer leaves and tough
parts of stalks from broccoli. Cut stalks crosswise into 1/4 inch thick
slices and break floweretts into smaller pieces; set aside. In a large
covered saucepan cook tortellini according to package directions; add
broccoli during the last 5 minutes of cooking. Drain. In a large salad
bowl combine pesto, broccoli, tortellini and olives. Toss lightly. Cover;
chill for 4 hours or overnight. To serve, add provolone cheese, tomatoes,
and nuts to tortellini mixture, toss lightly.
- - - - - - - - - - - - - - - - - -
Tortellini Salad
Recipe By :
Serving Size : 12
Categories : Salads Side Dish
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds tortellini, spinach-filled
1/2 pound Prosciutto -- thinly sliced
3/4 pound peas, frozen
1/3 cup basil, fresh -- washed & torn
1/8 cup parsley -- fresh, chopped
1/8 cup Parmesan cheese
DRESSING
1/2 cup white wine vinegar
1/2 cup lemon juice
1 tablespoon Dijon mustard
3 each garlic cloves -- peeled & pressed
1 cup olive oil
1/2 teaspoon Pepper
Boil pasta until al dente, and rinse with cold water. Trim fat from
prosciutto and cut into small squares. Steam peas until just tender and
cool rapidly with cold water.
In a small bowl blend all of the dressing ingredients EXCEPT olive
oil. Mix well with wire whisk. While still whisking, add olive oil until
dressing is well blended.
Combine tortellini, prosciutto, and peas in a large bowl. Add half of
the dressing. Toss gently. Add basil and toss until well mixed. Chill.
Just before serving moisten with remaining vinagrette and put in serving
dish. Sprinkle with parsley and parmesan cheese.
- - - - - - - - - - - - - - - - - -
Tropical Chicken Salad
Recipe By :
Serving Size : 6
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Chicken, white meat -- *
Apples -- peeled and diced
1 cup Pineapple Chunks
1/3 cup Chopped almonds
1/2 cup Shredded Coconut
1/4 cup White Raisins (opt.)
3 tablespoons Chopped Chutney
2 teaspoons Curry Powder
3/4 cup Mayonnaise
* Cooked and cubed In a bowl, combine chutney, curry, and mayonnaise.
Combine all other ingredients in a separate bowl. Stir curry, chutney, and
mayonaisse mixture into the chicken mixture. Serve on watercress or
lettuce leaves, with slices of avocado.
- - - - - - - - - - - - - - - - - -
Tropical Compote with Honey Lime Dressing
Recipe By :
Serving Size : 1
Categories : Fruits Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 avocados -- seed, peel, cube
2 kiwi fruit -- peel, slice
1 banana -- peel, slice
1 papaya -- peel, slice
1/2 cup coconut flakes -- sweetened
-----Honey Lime Dressing-----
3/4 cup plain yogurt
2 tablespoons lime juice
1/4 cup honey
1/4 teaspoon lime peel -- grated
Prepare Honey Lime Dressing by mixing all those ingredients together. Mix
fruit together in serving bowl; pour Honey Lime Dressing over top.
Sprinkle with coconut and serve.
- - - - - - - - - - - - - - - - - -
Tuna and Avocado Salad
Recipe By :
Serving Size : 4
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Large hard-boiled eggs
2 teaspoons Louisiana hot sauce
1 cup Avocado -- mashed
1/2 cup Onion -- chopped
1 each 6 1/2 oz can tuna (in water)
2 tablespoons Mayonnaise (maybe 3 Tbs)
2 tablespoons Dill relish
Fresh lemon juice
Salt to taste
Peel eggs and mash real well with a regular dinner fork (more or less
mince them). Peel avocado and squeeze 1/2 lemon on it to keep from
discoloring.
Then mash real well with fork. Mix these two ingredients real well.
Drain water from tuna and mix with onions, eggs, avocado, dill pickles or
relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.
- - - - - - - - - - - - - - - - - -
Tuna Italiano Insalata
Recipe By :
Serving Size : 4
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRESSING-----
3 tablespoons Red wine vinegar
1 large Clove garlic -- minced
1 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Sugar
Freshly ground pepper
4 teaspoons Olive oil
-----SALAD-----
2 cups Cooked, drained -- bow tie or
Spiral pasta
1/2 cup Drained, flaked -- water-packd
Tuna
2 ounces Low-fat jack or cheddar
Cheese -- diced in 1/4 inch
Cubes
1 cup Halved cherry tomatoes
1/4 cup Thinly sliced red onion
1/4 cup Thinly sliced celery
3/4 cup Steamed broccoli flowerettes
1/2 cup Sliced, canned or thawed
Frozen artichoke hearts
1/4 cup Chopped parsley
Belgian endive
1. To make dressing: In small container with tightly fitting lid,
combine dressing ingredients. 2. Cover tightly and shake thoroughly to
mix. 3. To make salad: In large bowl combine salad ingredients, except
endive. 4. Pour dressing over all and toss to mix. 5. Chill at least 1
hour. 6. To serve, arrange salad in serving bowl lined with endive spears.
DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Vegetable 1 Fat 287 Calories
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Tuna Party Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Envelopes of gelatin
1/2 cup Cold water
1 cup Chili sauce
3 tablespoons Lemon juice
1 cup Mayonnaise
1 cup Whipping cream -- whipped
1 cup Ripe olives -- quartered
1 cup Celery -- finely diced
2 cans Tuna -- drained
Soften gelatin. Heat sauce to boiling. Remove from heat and add softened
gelatin and stir until dissolved. Add lemon juice. Chill until partly
congealed. Fold in mayonnaise, cream, olives, celery and tuna. Pour into
a two quart casserole.
Refrigerate until firm.
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Tuna Taylor Salad
Recipe By :
Serving Size : 8
Categories : Salads Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6-1/2 oz can Tuna
Drained & flaked
1/2 cup Swiss cheese -- shredded
1/2 cup Celery -- chopped
2 tablespoons Onion -- finely chopped
1/4 cup Mayonnaise
1/4 cup Sour cream
Pepper
16 slices Rye bread
In a bowl combine the tuna, cheese, celery, onion, amyonnaise, sour cream,
and pepper (to taste). Spread on the bread and serve at once. Makes 8
sandwiches.
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Tuna-Macaroni Supper Salad
Recipe By :
Serving Size : 8
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Elbow macaroni
1 cup Mayonnaise
1/2 cup Italian-style dressing
1 tablespoon Prepared mustard
2 cups Thin -- pared cucumber slice
1 1/2 cups Diced tomato
1/2 cup Diced green pepper
1/4 cup Coarsely chopped green onion
1 teaspoon Salt
1/8 teaspoon Pepper
14 ounces Solid-pack tuna (2 cans) -- drained/broken into
1 Hard-cooked egg -- chopped
Chopped parsley
Cook macaroni as label directs. Drain; rinse with cold water. In large
bowl combine mayonnaise, Italian dressing and mustard; mix well. Add
cucumber, tomato, green pepper, green onion, salt, pepper, tuna, and
macaroni; toss to mix well. Refrigerate, covered, until well chilled -
about 4 hours. Just before serving garnish with hard-cooked egg and
parsley.
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UPTOWN SUPPER SALAD
Recipe By :
Serving Size : 4
Categories : Salads Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound (3 medium) potatoes -- - cut into 3/4-inch
1 pound Chicken breasts -- - (boneless and skin
cut into 1/3-inch strips
3/4 cup Red wine vinaigrette -- dressing (prepared)
reduced calorie
1 1/2 cups Halved cherry tomatoes
1/2 cup Chopped red onion
1 can Sliced ripe olives -- drained
(2 1/4 ounce can)
4 Romaine lettuce leaves
1/3 cup Crumbled blue cheese
In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches
boiling water 5 minutes. Add chicken; bring to boil, reduce heat, cover
and cook about 10 minutes until potatoes are tender and juices run clear
when chicken is pierced. Drain thoroughly. Add remaining ingredients to
potatoes and chicken except lettuce and cheese. Toss gently over low heat
just until warm. Line platter with lettuce; spoon mixture onto lettuce.
Top with cheese. (Salad also can be served chilled.)
Menu: Sourdough Rolls, Honeydew Melon with Lime Wedges
Nutritional Information Per Serving: 280 calories; 24 g fat; 55 mg
cholesterol; 1240 mg sodium; 31 g carbohydrate; 4 g fiber; 23 g protein.
Source: The Potato Board <recipes@potatoes.com>
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Vermicelli Salad
Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :6:00
Categories : Pasta Salads
Healthy And Hearty Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces vermicelli
1/2 cup sweet pickle juice
6 ounces French salad dressing
2 garlic cloves -- mashed
1 tablespoon poppy seeds
1 teaspoon celery seed
1 teaspoon caraway seed
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 pound diced celery
1 bunch green onions -- chopped
1/4 cup fresh parsley -- chopped
Break vermicelli into 1" pieces, and cook according to package directions.
Mix pickle juice, French dressing, garlic, and seasonings and pour over
warm vermicelli. Chill. One hour before serving, add celery, green onions
and parsley.
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Vidalia Onion and Carrot Salad
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:10
Categories : Salad Dressings Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound carrots -- grated
1/2 cup Vidalia onions -- finely chopped
--- Dressing: -----
1/2 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon wine vinegar
black pepper -- to taste
1 tablespoon fresh mint
1/2 teaspoon cumin seed
* Use Vidalia onions or other sweet onions such as Walla Walla, Maui,
Imperial Sweet or Texas 1015.
1. Grate carrots coarsely; place in serving bowl along with chopped
onions.
2. In a small bowl combine olive oil, lemon juice, wine vinegar and
black pepper to taste. Mix with wire whisk until blended. Add chopped
fresh mint and mix well.
3. Pour dressing over carrots and onions and toss well.
- - - - - - - - - - - - - - - - - -
Vidalia Onion, Tomato, and Basil Salad
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:10
Categories : Salads Vegetables
Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Vidalia onion -- large
2 tomatoes -- large
1/2 pound mozzarella cheese, part skim milk -- sliced
6 tablespoons olive oil
2 tablespoons wine vinegar
1/4 cup fresh basil leaves -- chopped
black pepper
1/2 teaspoon garlic -- finely minced
* Garlic is optional.
Slice the tomatoes and cheese into thick slices. Slice the Vidalia
onion into thin slices; chill for best flavor. If Vidalias are not
available substitute Walla Walla, Maui Sweet or Texas 1015.
On salad plates, arrange the tomatoes, onion and cheese in
overlapping design.
In a large measuring cup combine the oil, vinegar, garlic and black
pepper. Use a whisk to blend well. While still stirring, pour over the
vegetables. Garnish with chopped basil. Serve immediately.
- - - - - - - - - - - - - - - - - -
NOTES : Vidalia onions have a very short season, usually only available
from May into June. Enjoy these wonderfully sweet onions in this
salad or use in other recipes where the onion is a main
ingredient.
VINAIGRETTE PASTA SALAD WITH CHICKEN
Recipe By :
Serving Size : 6
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Olive oil
1/4 cup Fresh Pesto sauce
1/2 teaspoon Seasoned salt
1 pound Chicken breasts,skinned -- bone
1 each Sliced blanched zucchini
1/3 cup Fresh lemon juice
1 each Egg yolk
1/2 teaspoon White pepper
9 ounces Fresh Angel's Hair pasta
1/2 cup Pine nuts
In a medium bowl,place oil,lemon juice,pesto sauce,egg yolk,seasoned salt
and pepper.Whisk together until well blended.Reserve 1/4 cup mixture.Broil
chicken breast halves on both sides until tender.Slice
chicken,crosswise,unto 1" wide strips.Toss remaining oil mixture with hot
cooked,drained pasta and zucchini.Arrange on a serving platter.Place
chicken slices over pasta;sprinkle with pine nuts.Pour reserved oil
mixture over salad.Serve immediately or chill.
- - - - - - - - - - - - - - - - - -
Warm Bean and Tomato Salad with Basil
Recipe By :
Serving Size : 2
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Green Beans -- ends removed
3 tablespoons Olive Oil
2 each Large Dry Shallots -- chopped
1 tablespoon Balsamic or Red Wine Vinegar
1 cup Chickpeas -- drained 19oz
2 each Tomatoes, seeded -- chopped
2 tablespoons Fresh Basil -- chopped
1 tablespoon Lemon Juice -- fresh
Salt
Freshly Ground Black Pepper
* You can use 1 teaspoon of dried basil instead of the fresh stuff.
Remove the ends from the beans and cut into 1 12 inch lengths. Cook in
boiling water until just tender, about 5 - 7 minutes. Drain well.
Meanwhile heat one tablespoon of oil in a large frypan over medium heat;
cook the shallots until softened, about 2 minutes. Add balsamic vinegar
and cook until liquid is reduced. Drain chickpeas and stir in chickpeas
and green beans; cook until heated through, about 2 minutes. In a serving
bowl, combine the bean mixture with tomatoes, olives and basil. Whisk
together the remaining oil with lemon juice and pour over salad; season
with salt and pepper to taste. Serve warm or at room temperature. Serves 2
as main course, 4 as side dish. From The Gazette, 91/03/06.
- - - - - - - - - - - - - - - - - -
Warm Goat Cheese Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head Boston lettuce
1 head red leaf lettuce
1 1/2 ounces goat cheese -- per person
3 tablespoons pine nuts -- chopped
2 tablespoons bread crumbs
olive oil
-----Dressing-----
2 tablespoons lemon juice
2 tablespoons red wine vinegar
3 tablespoons olive oil
3 tablespoons vegetable oil
For the dressing, just mix the lemon juice and vinegar and add the oils
while whisking. Combine the pinenuts and bread crumbs in a small bowl.
Cut the goat cheese into 1.5 oz slices. Coat the slices with olive oil
and roll them in the pinenut mixture. Add any extra hazelnut mixture to
the dressing. Break the lettuce into bite size pieces and dress. Place the
goat cheese slices on a oiled sheet and bake at 350 degrees until they
begin melting. Then toast the goat cheese until the tops are brown.
Serve in individual dishes with one goat cheese slice per bowl.
- - - - - - - - - - - - - - - - - -
Warm Red Cabbage Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small red cabbage -- about 18 oz
1 red apple -- crisp
1 clove garlic -- finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion -- quartered and thinly
4 ounces goat cheese -- broken into large pi
1 tablespoon parsley -- chopped
1/2 teaspoon fresh marjoram -- finely chop,or 1/8 t
salt, pepper
Quarter and core the cabbage. Cut the wedges into thin pieces, 2 to 3
inches long and set aside. Cut apple lengthwise into sixths, cut out the
core, then slice the pieces thinly, crosswise. Put the garlic, vinegar,
and oil in a wide saut pan over a medium-high flame. As soon as they are
hot, add the onion and saut for 30 seconds. Add the cabbage, and cook for
about 2 minutes. Season with salt, freshly ground black pepper, and more
vinegar, if necessary. Add the goat cheese, apple, and herbs. Toss
briefly and carefully before serving.
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 30 0 0 0 0 0 0 0 0
WARM SPICED CHICKEN SALAD WITH BALSAMIC DRESS
Recipe By :
Serving Size : 4
Categories : Salads Misc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Balsamic vinegar
ts Ground cumin 1/2 ts Ground corriander Salt and pepper 1 lb Chicken
breast 2 tb Oil 2 ts Sesame oil 3 tb Peanut or veg. oil 1/3 c Scallions;
thinly sliced 3 c Lettuce 1/2 c Radishes; sliced
To make chicken salad combine cumin, corriander salt and pepper in small
bowl. Flatten chicken. Sprinkle with spices and rub in. Cook chicken in
oil for 6 minutes on each side. Remove. To make dressing, add vinegar,
oils and scallions to skillet drippings and cook for 1 minute. Spread
lettuce on large platter. Slice chicken into 1/2 inch strips and lay on
top lettuce.
Scatter radishes over salad. Pour warm dressing over it and serve.
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Warmer Kartoffelsalat (Hot Potato Salad)
Recipe By :
Serving Size : 4
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each Potatoes;Med -- Boiled In Skins
3 each Bacon -- Slices
1/4 cup Onion -- Chopped
1 tablespoon Unbleached Flour
2 teaspoons Sugar
3/4 teaspoon Salt
1/4 teaspoon Celery Seeds
1/4 teaspoon Pepper
3/8 cup -- Water
2 1/2 tablespoons Vinegar
Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then
drain on paper towels. Saute onion in bacon fat until golden brown. Blend
in flour, sugar, salt, celery seeds, and pepper. Cook over low heat,
stirring until smooth and bubbly. Remove from heat.
Stir in water and vinegar. Heat to boiling, stirring constantly.
Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits.
Remove from heat, cover and let stand until ready to serve.
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Watergate Salad
Recipe By :
Serving Size : 8
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Crushed pineapple
1/2 each Small bag of marshmellows
2 each Sm. pistachio inst. pudding
1/2 cup Pecans
1 each Large cool whip
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YAM SOM-O (THAI POMELO-CHICKEN SALAD)
Recipe By :
Serving Size : 4
Categories : Thai Salads
Ceideburg 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pomelo or ruby red -- grapefruit
1 small Whole cooked chicken breast
1 cup Cooked shrimp
1 teaspoon Chopped red chile
1 1/2 tablespoons Thai fish sauce
1 1/2 teaspoons Sugar
Juice from 1 large lime
1 1/2 tablespoons Chopped fresh coriander
1 small Head red leaf lettuce -- for
1/4 cup Roasted peanuts -- chopped
Fresh red chile -- julienned
garnish
-----CRISPY FRIED SHALLOT FLAKES-----
6 Shallots -- thinly sliced
1 cup Vegetable oil
It's almost Chinese New Year and the stores are all stocking up on fresh
fruits which are a traditional Chinese gift for the season.
Pomelos are a big citrus fruit much like grapefruit, but somewhat drier
and sweeter. This Thai recipe makes use of them and you should be able to
find them this time of year. If not grapefruit will do.
This is from an article in the San Francisco Chronicle, 1/30/91, by Joyce
Jue.
Peel and separate pomelo or grapefruit into segments. Remove the
membranes. Seed. Gently flake the flesh apart into a bowl. Chill.
Hand shred the chicken. Add chicken and shrimp to pomelo.
In a small bowl mix together the chopped red chile with fish sauce,
sugar, lime juice and coriander; toss with pomelo chicken mixture.
Arrange the lettuce on a serving platter. Put the fruit mixture over the
lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot
Flakes, and garnish with red chile slivers.
Serves 4 to 6 as a salad entree.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they
are all of the same thinness to ensure even cooking. Heat a pan with the
vegetable oil over medium heat. Add shallots and fry slowly until browned
and crisp, 5 to 10 minutes. The moisture in the shallots should be
completely cooked out. Drain on paper towel. Store in an air-tight
container. Will keep several weeks.
Posted by Stephen Ceideburg; January 31 1991.
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Zucchini and Mushroom Salad
Recipe By :
Serving Size : 1
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound button mushrooms
8 small zucchini
1/4 cup wine vinegar
2 tablespoons olive oil
1 teaspoon salt
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white wine
Clean the mushrooms. Cut the zucchini into 1 inch lengths. Place all
ingredients in a pot. Simmer until the zucchini is just tender. Turn off
heat. Place lid on pot and leave for 15 minutes. Place the drained
vegetables in a bowl, reserving the cooking liquid. Place this liquid
back in the pot and cook until reduced to about 1/3 cup. Discard the
tarragon. Pour over the vegetables and lightly chill (don't over-chill or
it will kill the flavor). Throw on a little finely chopped parsley before
serving.
- - - - - - - - - - - - - - - - - -
ZUCCHINI AND TOMATO SALAD
Recipe By :
Serving Size : 4
Categories : Salads Vegetables
Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Zucchini
Tomatoes
1/4 cup Italian dressing
Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover
vegetables. For a zestier taste, add Italian seasonings and garlic
powder. THE ANDERSONS' FOOD GARDEN
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Zucchini Fiesta Salad
Recipe By :
Serving Size : 4
Categories : Vegetarian Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Small zucchini*
1/2 pound Small crookneck squash*
2 tablespoons Lemon juice
1/4 cup Salad oil
1/2 teaspoon Salt
Dash of pepper -- ground cumin
1 each Green onion -- thinly sliced
1/3 cup Diced green chilies
1/3 cup Pimento-stuffed olives**
1 package (3 oz.) cream cheese***
1 each Small avocado
Lettuce leaves
Fresh coriander (cilantro)
* Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise.
*** Cut in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until crisp-tender
(about 3 minutes). Plunge into ice water to cool; drain well. In a large
bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash
and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and
cheese.
Peel and pit avocado; cut into small cubes. Add to salad and mix lightly.
To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions
of salad on each plate. Garnish each salad with a sprig of coriander. Per
Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams
cholesterol, 335 calories.
- - - - - - - - - - - - - - - - - -
Zucchini Salad
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :1:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium zucchini -- shredded
2 teaspoons salt
1 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon cumin seed
black pepper
paprika
2 tablespoons onion -- grated
In a colander, sprinkle zucchini with salt and allow to stand 15
minutes. Squeeze as much moisture as possible from zucchini. Combine
remaining ingredients in ceramic bowl. Stir in zucchini. Chill at least
one hour.
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