salad recipes 1

salad recipes 1

24-Hour Slaw

Recipe By : RUBYdakoda
Serving Size : 1 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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. 1.80á


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BLACK BEAN AND SALSA SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
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.


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BLACK BEAN RELISH II

Recipe By :
Serving Size : 8 Preparation Time :0:00
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.


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Black Bean Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
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.


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BLACK BEAN SALAD WITH ORANGES

Recipe By :
Serving Size : 4 Preparation Time :0:00
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


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BLACK BEAN WITH PEPPERS & CUMIN VINAIGRETTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
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


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BLACKENED CHICKEN WITH CAESAR SALAD (FDGN81A)

Recipe By :
Serving Size : 4 Preparation Time :0:00
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.


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Blue Cheese Potato Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
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.





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Blue Cheese Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
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


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BONNIE'S POTATO SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
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


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BOSTON BEAN SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
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


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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.


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