salad recipes 4

salad recipes 4

Essig Krautersauce

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


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Favorite Bean Recipe

Recipe By : YARBLADY/AOL
Serving Size : 8 Preparation Time :0:00
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.


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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 Preparation Time :0:00
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


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FLUFFY FRUIT SALAD

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


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French Potato Salad with Tarragon Vinaigrette

Recipe By : Lighthearted Everyday Cooking by Anne Lindsay, McMillan, 199
Serving Size : 8 Preparation Time :0:00
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.





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French Style Potato Salad

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





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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.


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Serving Ideas : Great with cold roast beef or poultry.




Fresh Spinach Salad

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


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From dmlois@outreach.its.mcw.edu Mon Jun 20 00:45:32 1994

Recipe By : bette@wc.novell.com (Elizabeth Brennan)
Serving Size : 1 Preparation Time :0:00
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


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Frosty Fruit Salad

Recipe By : TrinaMaria
Serving Size : 9 Preparation Time :0:00
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.


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NOTES : 9-12 servings. from Pillsbury's "Best Recipes



Frozen Cranberry Salad

Recipe By : MSBello
Serving Size : 9 Preparation Time :0:00
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.


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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.


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Fruchtsalat mit Nussen (Fruit Salad With Nuts)

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


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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.


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NOTES : For more traditional coleslaw, omit grapes and pineapple; add 2
teaspoons celery seed.



Fruit Salad

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


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Fruit Salad Carousel

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


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Fruit Salad With Nuts

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


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Fruit salad with Nuts*

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





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Fruited Spinach Salad

Recipe By :
Serving Size : 10 Preparation Time :0:00
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


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Garlicky Pasta Chicken Salad

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





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Nutr. Assoc. : 0 0 0 0 0 4363 0 0 0 0 0 0



German Potato Salad

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


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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.


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Nutr. Assoc. : 0 0 0 0 3582 0 0 0 0



GLASS-NOODLE SALAD WITH CHICKEN

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


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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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 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.


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HAM AND BLACK BEAN SALAD

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


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Heringsalat (Herring Salad)

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


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Nutr. Assoc. : 726 685 28 1009 1000 0 1573 813



Herring Salad With Sour Cream Sauce

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


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HOLY GUACAMOLE!

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


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Homemade Croutons

Recipe By :
Serving Size : 2 Preparation Time :0:00
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.


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Honey and Garlic Dressing 2

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


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Honey garlic dressing

Recipe By :
Serving Size : 5 Preparation Time :0:00
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


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HOT CHICKEN & APPLE SALAD

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


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HOT POTATO AND BROCCOLI SALAD

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


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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.


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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.


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