salad recipes 3
Coconut Cream Dressing
Recipe By :
Serving Size : 8 Preparation Time :0:00
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 Preparation Time :0:00
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.
- - - - - - - - - - - - - - - - - -
Cold Potato Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
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 Preparation Time :0:00
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"
- - - - - - - - - - - - - - - - - -
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.
- - - - - - - - - - - - - - - - - -
Confetti Chicken Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
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.
- - - - - - - - - - - - - - - - - -
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.
- - - - - - - - - - - - - - - - - -
CORIANDER CHICKEN SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
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 Preparation Time :0:00
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.
- - - - - - - - - - - - - - - - - -
Cottage Cheese Salad
Recipe By : QuickF
Serving Size : 1 Preparation Time :0:00
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 Preparation Time :0:00
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.
- - - - - - - - - - - - - - - - - -
Crawfish and Egg Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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.
- - - - - - - - - - - - - - - - - -
Creamy Kidney Bean Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
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.
- - - - - - - - - - - - - - - - - -
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 Preparation Time :0:00
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 Preparation Time :0:00
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.
- - - - - - - - - - - - - - - - - -
Cucumber In Sour Cream Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
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 Preparation Time :0:00
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.
- - - - - - - - - - - - - - - - - -
Cucumber Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
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.
- - - - - - - - - - - - - - - - - -
Cucumber-Mint Salad
Recipe By : Newsday, 5/17/94
Serving Size : 4 Preparation Time :0:00
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 Preparation Time :0:00
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.
- - - - - - - - - - - - - - - - - -
CURRIED CHICKEN & MANGO SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
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.)
- - - - - - - - - - - - - - - - - -
Curried Chicken and Bow Tie Pasta Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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
- - - - - - - - - - - - - - - - - -
Monday, June 8, 2009
salad recipes 3
