salad recipes 5
Italian Bean-And-Tomato Salad
Recipe By : Cooking Light, Sept 1993, p. 106
Serving Size : 1 Preparation Time :0:00
Categories : Salads Italian
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups romaine lettuce -- shredded
1/2 cup tomato -- seeded, coarsely
-- chopped, unpeeled
1/2 cup great northern beans, canned -- drained
1/4 teaspoon dried rosemary -- crushed
1/4 teaspoon pepper -- fresh-ground
2 tablespoons low sodium chicken broth
2 tablespoons balsamic vinegar
1 teaspoon olive oil
Combine first 3 ingredients in a bowl; toss gently. Combine rosemary
and next 4 ingredients; stir well. Pour over lettuce mixture, and toss
gently.
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NOTES : 106 calories per serving.
Jambalaya Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup Salad dressing, Italian
1/2 Cup Celery -- sliced
1/2 Cup Green pepper -- chopped
1/4 Cup Onion -- chopped
1 Teaspoon Thyme
1/4 Teaspoon Pepper, red -- ground
1/4 Teaspoon Salt
1 Each Garlic clove -- minced
2 Cups Rice -- cooked
1/2 Cup Ham -- cubed
6 Ounces Shrimp, tiny -- cooked
1 Cup Tomato -- chopped
6 Each Bacon slices -- crumbled
Combine first eight ingredients. Add remaining ingredients except bacon.
Chill and add bacon just before serving.
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Nutr. Assoc. : 1307 274 685 999 1492 1239 0 620 1258 709 1373 1514 68
Janet's French Salad Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vinegar
3/4 cup salad oil
1/2 cup sugar -- more or less
1 can tomato soup
1 teaspoon celery seed
1/2 teaspoon salt
2 garlic cloves
-minced or mashed
parsley -- optional
Whisk together until thick! Janet Beebe this is an old family recipe.
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Jayne's Sesame Cucumber Salad
Recipe By : Molly
Serving Size : 1 Preparation Time :0:00
Categories : Cucumbers Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon toasted sesame seeds -- 350°-5 minutes
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon cornstarch
2 tablespoons water
1/2 cup rice wine vinegar
2 medium cucumbers -- sliced thin or diced
1/2 cup finely chopped celery
Blend liquids and cook until mixture comes to a boil, cook one minute
more.
Add sesame seeds and cool. Sprinkle dressing over cucumbers and celery,
chill well.
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NOTES : My mother-in-law serves this at yostinabe (don't hang me if I
grossly
misspelled this!) dinners and it is a big hit. It makes a smaller
amount
than the delicious Japanese-style dressing on the list before.
Jeanette's Strawberry Jello Mold
Recipe By : DDMmom
Serving Size : 1 Preparation Time :0:00
Categories : Bananas Nuts
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Jeanette's Strawberry Jello Mold -- see below
Soften 1 envelope plain gelatine in 1/4 cup
water. Dissolve it and 2 packages (3 oz)
strawberry jello in 2 cups boiling water.
ADD:
1 large or 2 small packages frozen strawberries
1 small can crushed strawberries
1-2 diced bananas
1 cup fine chopped nuts (optional-daughter
disliked them so I left them out.)
FILLING:
1 cup sour cream(will use LandoLakes nofat)
1 package Dream Whip made up
Combine well.
METHOD:
Pour half of jello mix into mold and chill to
allow to become fairly firm. Spread filling over jello and pour over that
the rest of the jello. Allow to become very firm before unmolding- like
overnight. (I have to confess that we were usually too
impatient, and it was a pretty amusing dish,
adding a little more hilarity to some occasions
than I thought absolutely necessary when I
attempted to unmold it. Well it WAS pretty
funny to see pieces of it it sliding around the platter! But Jeanette's
was always gorgeous, so it can be done. However, since we'll be having
some non-family-members at the table this year, I'm considering serving
it from the bowl. On the other hand, why mess with tradition?)
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NOTES : This was very popular with my kids when
they were small, and the adults liked it, too.
I'm thinking of serving it at Thanksgiving dinner
now that I have small grandsons at the table.
Jeff's Potato Salad With Beer Dressing
Recipe By : Jeff Merrill of Redding, CA.
Serving Size : 4 Preparation Time :0:45
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 potatoes
1 teaspoon mustard -- or brown
1 bacon slices
1 tablespoon chopped onions
1 celery stalks -- chopped
2 teaspoons salt
1 tablespoon margarine
2 teaspoons flour
1 tablespoon sugar
1 cup beer
1/2 teaspoon Tabasco sauce
2 tablespoons fresh parsley -- chopped
Boil potatoes until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion,
celery and salt; set aside. Stir melted butter and flour in a small
saucepan until blended. Add mustard and sugar. Slowly stir in beer and
Tabasco sauce. Bring to a boil, stirring constantly. Pour over potatoes.
Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon
mixture; toss gently and serve.
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Justin's Tuna Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each Eggs, hard-boiled -- chopped
2 tablespoons Mayonnaise
2 tablespoons Dill relish (heaping)
1 teaspoon Louisiana hot sauce
2 teaspoons Poupon mustard
1 each 6 1/2 oz can tuna -- drained
Combine eggs and dill relish. Add the rest of the ingredients, except
tuna, and mix really well. Then add tuna. If the mixture is dry, add some
more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers
before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside
Help"
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Kalter Kartoffelsalat (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.
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KFC COLESLAW
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cabbage -- shredded
1/4 cup Sugar
1 cup Carrots -- shredded
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Milk
1 cup Mayonnaise
1/2 cup Buttermilk
1/2 teaspoon Celery seed
2 drops Tabasco -- or to taste
3 tablespoons Onions -- dry minced
Slice cabbage paper thin, and toss lightly with sugar, shredded carrots.
Sprinkle with salt and pepper and drench it all with milk. Cover and
refrigerate for about 15 minutes. Meanwhile, combine mayonnaise (not
salad dressing), buttermilk, celery seed, Tabasco and minced onion.
Mix well with cabbage mixture.
Refrigerate again at least an hour before serving.
Drain some of the dressing first and serve it separately at the table. It
keeps for 24 hours only!!
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LEMON CHICKEN ASPARAGUS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boneless chicken breasts
1 tablespoon Fresh lemon juice
1 teaspoon Salt -- optional
1/2 teaspoon Pepper -- fresh ground
1/2 teaspoon Grated lemon zest
3/4 pound Fresh asparagus -- trimmed
1 tablespoon Olive oil
2 teaspoons Seasoned dry bread crumbs
4 Slices low-fat turkey ham
8 Lemon slices -- for garnish
In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and
lemon zest. Toss to mix. On a large flat plate, coat the chicken with the
seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over
medium-high heat. Add the chicken and cook, turning once, until golden
brown outside and white throughout (but still juicy--about 5-7 minutes).
Place chicken on a serving platter. Meanwhile, steam the fresh asparagus
for approx. 5-7 minutes. When done, season the asparagus with the
remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles.
Wrap each asparagus bundle with a slice of the turkey "ham" and place on
top of chicken. Garnish with lemon slices. Judy Garnett,pjxg05a Raleigh,NC
Adapted from Low-Fat Low-Salt Healthy Chicken Calories: 191, Total Fat
6gm, Saturated Fat 1gm
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Lemon Coleslaw
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Coleslaw Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Mayonnaise
1/2 cup Sour cream
1/4 cup Fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons Olive oil
2 tablespoons Sugar
1 tablespoon White wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Salt
1/2 teaspoon Celery seeds
1/2 teaspoon Pepper
8 cups Shredded cabbage (about 1 1/
1/2 each Red bell pepper (cut into ma
1/2 each Green bell pepper (cut into
1/4 each Red onion (cut into matchsti
1 each Carrot -- shredded
2 tablespoons Chopped fresh parsley
2 teaspoons Grated lemon peel
Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing
until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers,
onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.
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Lemon-Cherry Layered Salad
Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :3:00
Categories : Holiday Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cherry or raspberry gelatin mix
1 cup boiling water
21 ounces cherry pie filling
3 ounces gelatin -- lemon
1 cup boiling water
3 ounces cream cheese
1/3 cup mayonnaise
8 ounces crushed pineapple
1 cup marshmallows -- optional
2 tablespoons nuts -- chopped
1/2 cup heavy whipping cream
Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in
the cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill
until thickened partially. Dissolve lemon gelatin in 1 cup boiling water.
Beat the cream cheese and mayonnaise together and stir in the unchilled
lemon gelatin mixture to this. Blend in the undrained pineapple.
Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon
mixture and add the marshmallows if desired. Spread this mixture on top of
the cherry pie mixture that has been chilling. Sprinkle the chopped nuts
over top and let chill until completely set.
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Serving Ideas : A pretty salad for Thanksgiving or Christmas dinner.
Nutr. Assoc. : 2552 0 0 0 0 0 0 0 0 0 0
LEMONY CHICKEN SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Low-sodium chicken broth
(13 3/4 oz)
2 each Pkg of Jell-O Lemon gelatin
(sugar free -- 4 serving size)
1 cup Cold water
1 can Crushed pineapple -- undrained
(in unsweetened juice)
2 tablespoons Lemon juice
1/2 teaspoon Dried tarragon leaves
(crushed)
Dash of white pepper
1 1/2 cups Cubed cooked chicken breast
1/2 cup Chopped parsley
1/4 cup Chopped red pepper
Bring chicken broth to a boil in small saucepan. Completely dissolve
gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and
white pepper. Refrigerate until slightly thickened.
Stir in chicken, celery and red pepper. Spoon into 4 individual plastic
containers or serving dishes. Refrigerate until firm, about 2 hours.
DIABETIC EXCHANGE(per serving): 2 lean meat, 1 vegetable; also 160
calories, 45mg cholesterol, 450mg sodium, 3gm fat, 11g carbohydrate, 22g
protein.
Lifted from the JELL-O Sugar free cookbook
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Lentil Salad
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :1:00
Categories : Beans Salads
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh lemon juice
2/3 cup olive oil
1 teaspoon Italian seasoning
1 clove garlic -- mashed
2 cups dried lentils
1/2 cup diced celery
2 whole red ripe tomatoes -- chopped
Whisk together lemon juice and olive oil. Beat in Italian seasoning
and garlic.
Wash lentils and boil in a quart of water until barely tender, about
30 minutes. Drain. While warm, toss with lemon dressing. Cool to room
temperature. Add celery and tomatoes. Serve immediately or chill and serve
cold.
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Leslie's Cranberry Salad
Recipe By : LoisO43779
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bag fresh cranberries -- chopped
2 cups sugar
2 envelopes plain gelatin
1 large container Cool Whip
1 can crushed pineapple -- drained
Chop berries in food processor, but do not pulverize them. Mix berries
with
sugar, 1 1/2 envelopes gelatin and drained pineapple. Combine well and
let
stand at least an hour to allow for the juices to mellow, sugar to
dissolve
and gelatin to thicken. Fold in Cool Whip gently but thoroughly. If
fruit
settles to bottom of the bowl, add remaining gelatin. Judge the amount of
sugar by the tartness of the berries.
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NOTES : This is a beautiful pink cranberry accompaniment for Thanksgiving
and should travel very well. (you could take the Cool Whip
separately and assemble it when you arrive ..
Lettuce Wedge With Poppy Seed Dressing
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Vinegar -- White
1 1/2 tablespoons Onion Juice
1/2 cup Sugar
1 teaspoon Mustard -- Dry
1 teaspoon Salt
1 cup Vegetable Oil
2 tablespoons Poppy Seeds
Iceberg Lettuce -- Head Of
In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and
salt. Stir vigorously by hand or with electric mixer set on low.
Whisking constantly, pour in oil in a slow thin stream, and continue to
beat until dressing is smooth and thick. Stir in poppy seeds. Cut lettuce
into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of
the dressing or to taste.
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LIGHTER CHICKEN WALDORF SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Chicken
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Roasted chicken breast (2
Boneless -- skinless halves)
1 medium Granny Smith apples -- cored
And diced in 1/2-inch pieces
1 Rib celery -- finely minced
1 Ripe mango -- peeled and diced
2 tablespoons Minced -- candied ginger *
1/3 cup Light mayonnaise
1/3 cup Nonfat sour cream
2 tablespoons Lime juice
2 tablespoons Mango chutney
1 teaspoon Grainy mustard
3 tablespoons Coarsely chopped walnuts
2 tablespoons Minced fresh mint
1. Dice the cooked chicken. Combine with the apple, celery, mango and
candied ginger.
2. In a medium bowl, combine the mayonnaise, sour cream, lime juice,
chutney and mustard; mix well. Add to the salad, mixing well. Cover and
refrigerate until ready to serve.
3. Just before serving, stir in the chopped walnuts and mint.
Note: Waldorf salad is typically chock full o' fat; this one has some fat,
but less fat than the traditional recipe.
* Candied or sugared ginger can be found in the Asian section of major
supermarkets.
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Lime Velvet Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Londontowne
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Lime Jello
1 cup Boiling water
3 ounces Pkg cream cheese
2/3 cup Crushed pineapple -- w/juice
1/2 cup Celery -- chopped fine
1/4 cup Chopped nuts
1/2 cup Heavy cream -- whipped
Cherries (optional garnish)
Dissolve gelatin in boiling water. Add chunks of cream cheese. Using
mixer, beat at medium speed until well blended. Chill until slightly
congealed. Add pineapple, celery and nuts. Fold in whipped cream.
Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with
cherries if desired. Mrs. John P. Elberti
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Lime-Cilantro Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
juice of 1 lime
4 garlic cloves
-peeled, ends removed
1/2 cup cilantro -- wash, dry
fresh ground black pepper
1/4 teaspoon sugar -- to taste
1/8 teaspoon salt -- to taste
In a food processor fitted with a metal blade, combine the olive oil, lime
juice, garlic, cilantro leaves, and black pepper. Process until smooth.
Add sugar and salt to taste. Makes 1/2 cup. Chef Pete
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Liza Minnelli's Salade de Provence *
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
2 cups Frozen corn
1 medium Pink grapefruit
1 cup Hearts of palm
1/2 pound Fresh mushrooms
1 teaspoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon Fresh ground black pepper
2 tablespoons Red wine vinegar
1/3 cup Safflower oil
Thaw corn to room temperature. Over moderate heat, cook corn until tender.
Drain and set aside. Peel and remove white pith from the grapefruit.
Separate sections; cut each section in half and pat dry with paper towels.
Cut the hearts of palm into thin slices.
Wipe the mushrooms clean. Trim the ends and slcie very thinly. In large
salad bowl, combine mustard, salt, pepper and vinegar; stir until
everything has dissolved. Slowly pour in the oil, whisking constantly
until smooth. Attractively arrange the grapefruit and veggies in the bowl.
Bring to table and toss just before serving.
FROM: Lifestyles of the Rich & Famous Cookbook.
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Louise's Potato Salad
Recipe By : RUBYdakoda@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
My potato salad
9 new red potatoes,in bite sized pieces. Wash
well but leave unpeeled. Take out little black dirt spots.
2 medium sized white onions chopped small. (Buy flat onions, sweeter)
8 slices cooked and crumbled bacon
1 whole package chopped fresh chives (1/2 cup chopped) 1 whole package
fresh dill (about 1/2 cup chopped)
DRESSING....make separately 3/4 cup good mayonaise (I use Best Foods)
3/4 cup sour cream (low fat is okay)
3 eggs hardboiled
8 dashes of Worcestershire sauce
1 level teaspoon Allspice
1/4 teaspoon chili powder
1/2 teaspoon dried dill
1 tablespoon dried chives
Sweet hungarian paprika to sprinkle over top
1. Prepare and cook the potatoes until just tender, drain & set aside
to cool.
2. Place the cooled potatoes in a large mixing bowl and add the crumbled
bacon, onions, fresh chives and fresh dill.
3. Mix the mayo and sour cream in food processor or blender. Add the
Worcestershire, allspice and chili powder dried dill and dried chives.
Add the hardboiled eggs and whip together at high speed for a fluffly
dressing. Add freshly ground pepper and salt to taste.
4. Fold into the potatoes.
Put into a serving dish and sprinkle with paprika. I serve lots of thinly
sliced radishes around the side of the dish.
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NOTES : Posted on Kitmailbx by RUBYdakoda@aol.co
Low-Calorie Buttermilk Dressing
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Salads Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Lowfat cottage cheese
1 cup Buttermilk
1 tablespoon Red wine vinegar
2 tablespoons Parsley -- chopped
10 milliliters Garlic -- chopped
1/4 teaspoon Salt
In blender or food processor, mix cottage cheese until smooth. Add
remaining ingredients and blend.
Makes about 3 cups dressing for green salads. Will keep in refrigerator
for 2 weeks. Nutrition Analysis per serving: 18 cal; 3gm pro; 1gm carb;
trace fat; 110mg sod; 1mg chol. Serving Size: 2 Tablespoons
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Macaroni Medley Salad
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Low Fat Main Dish
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Buttermilk
3/4 cup Fat-free mayonnaise
2 tablespoons Fresh dill, chopped -- or 1 ts
dill
4 cups Cooked rotini pasta -- cooled
15 ounces Canned kidney beans -- drained
rinsed
10 ounces Frozen green beans, cooked -- drained and cooled
8 ounces Fat-free cheddar cheese -- Healthy Choice, cube
Mix together buttermilk, mayonnaise and dill. Pour over combined pasta,
beans and cheese; mix lightly.
Chill. 16 Servings Per serving: 114 calories, 9 g protein, 20 g
carbohydrates, .5 g fat, 3 mg cholesterol, 210 mg sodium
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MACARONI SALAD FOR 100
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Pasta
Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 To 6 lbs. fully cooked ham -- cubed
5 To 6 lbs. macaroni -- cooked
drained
3 pounds Shredded cheddar cheese
2 Bags (20 oz. ea.) frozen -- peas, thawed
2 bn Celery -- chopped (about 12
2 large Onions -- chopped (2 to 2 1/2
2 cans (5 3/4 oz. ea.) pitted ripe -- olives,
Drained and sliced
DRESSING:
2 quarts Mayonnaise
8 ounces Western or French salad -- dressing
1/4 cup Vinegar
1/4 cup Sugar
1 cup Light cream
1 1/2 teaspoons Onion salt
1 1/2 teaspoons Garlic salt
1 teaspoon Salt
1 teaspoon Pepper
SALAD:
Combine all salad ingredients. Combine all dressing ingredients; pour
over the salad mixture and toss.
Refrigerate.
From: "Taste of Home" Magazine, submitted by Judy Dupree Posted by:
Debbie Carlson (PHHW01A) - Prodigy
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MAI FUN CHICKEN SALAD WITH HOISIN DRESSING
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----HOISIN DRESSING-----
3 tablespoons Rice vinegar
1/4 cup Salad oil
1 tablespoon Hoisin sauce
2 teaspoons Sesame seeds
2 teaspoons Minced fresh gingerroot
-----SALAD-----
Napa/Savoy cabbage leaves
2 cups Mai fun *
1 cup Finely shredded carrots
2 Lg cooked chicken breasts*
1/2 cup Sugar snap peas **
Vegetable garnishes ***
*Note: Mai fun should be prepared according to package directions.
*Chicken breasts should be skinned, boned and cut into thin slices.
**Snap peas should be blanched and chilled.
***Suggested vegetable garnishes: Japanese or regular cucumber slices,
straw mushrooms, carrot flowers.
Combine vinegar, oil, hoisin sauce, sesame seeds and gingerroot in jar
with lid. Cover and shake well. Chill. Meanwhile, to make salad, for each
serving, line plate with cabbage leaves and over them arrange layer of mai
fun. Then arrange shredded carrots, chicken slices, sugar snap peas and
vegetable garnishes on plates as desired. Shake dressing again and pass at
table.
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Mandrin orange and green salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Med bowl of mixed greens
1 each Large can of mandrin oranges
1/2 cup Chopped pecans
-----GARNISH-----
1 each Purple onion rings
-----DRESSING-----
1/3 cup Wine vinegar
1/2 cup Sugar
1 cup Salad oil
1 teaspoon Salt
1 teaspoon Dry mustard
2 tablespoons Water
For mixed greens use leaf romaine and regular.
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Maple Leaf Dressing
Recipe By : Alliette Ziolkowski
Serving Size : 12 Preparation Time :0:10
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup vinegar
1 1/2 cups oil
2 tablespoons worcestershire sauce
1 teaspoon salt
1 1/2 teaspoons pepper -- crushed
1 tablespoon dry mustard
1/2 cup sugar
1 can tomato soup
1 piece garlic -- diced
MIx together and let stand for 1 day before using
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Marinated Three-Bean Salad
Recipe By : Unknown
Serving Size : 10 Preparation Time :0:45
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans -- Blanched
1 pound wax beans -- Blanched
2/3 cup salad oil
1/3 cup red wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon rosemary
1 teaspoon dry mustard
1/4 teaspoon pepper -- grated
2 cans red kidney beans -- 15 oz cans
blanch beans, in bolw wisk oil, vinegar and spices. add beans and cover,
refridgerate for at least 6 hours.
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Marinated Veggies
Recipe By : Umamagi30
Serving Size : 1 Preparation Time :0:00
Categories : Marinades Salads
Peppers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can French Style Green Beans -- drained
1 can Shoepeg Corn-drained
1 can Baby Peas -- drained
1 cup chopped celery
1 cup diced onion
1 cup diced bell peppers
1 small jar pimentos
MARINADE
2/3 cup sugar or artificial -- sweetener
2/3 cup white vinegar
1/3 cup lite oil -- (your choice)
1 tsp salt
1 tsp celery seed
Mix marinade and add veggies, let set at least four hours, overnight is
best.
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NOTES : Here is a recipie I use a lot during the holidays when you need to
bring food that will be sitting out for several hours, plus it it
seems to be a welcome
relief from the usual potluck fare.
Market Salad With Capers
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Sm Tomato -- diced
1 Ear Corn
2 Med Red Potatoes -- cooked
2 Tsp Capers -- drained
1/4 Tsp Paprika
2 Tbsp Olive Oil
1/2 Tbsp Red Wine Vinegar
Salt And Pepper -- to taste
Peel potatoes if desired. Dice. Cook corn and remove from cob. Combine
tomato, corn, potatoes, and capers in salad bowl. Stir together paprika,
oil, vinegar, salt, and pepper in small bowl. Pour over vegetables and
toss well. Let stand 5 minutes for flavors to blend.
- - - - - - - - - - - - - - - - - -
MARLBORO COUNTRY GUACAMOLE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Tex-Mex
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Large ripe avocado (about 8
1/4 cup Finely chopped onion
1 tablespoon Seeded and finely chopped pi
1 tablespoon Lemon juice
1/4 teaspoon Salt
Peel, pit and mash avocado; add remaining ingredients and mix thoroughly.
Makes about a cup.* From "Famouse Chili Recipes From Marlboro Country".
We like to put a little chopped fresh onion in our guacamole too.
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Mayfair Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 to 4 cloves garlic
1/2 medium onion
1 stalk celery
2 cups oil
1/4 cup prepared mustard
1/2 whole black peppercorns -- or more
3 eggs
1 ounce anchovies -- or 2 oz
1 tablespoon Accent seasoning mix
Blend in Blender makes 4C Every St. Louis cook has this recipe. It's
the best! I believe it got its name from the restaurant in the Mayfair
hotel in downtown St. Louis Rita Harris
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MEDITERRANEAN GRILLED CHICKEN SALAD
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 pound (2 medium) potatoes -- - cut into 3/4-inch
4 ounces Mushrooms -- halved
4 ounces Green beans; halved -- steamed until crisp-
-----VINAIGRETTE-----
1/4 cup Olive oil
2 tablespoons White wine vinegar
1 Garlic clove -- minced
2 teaspoons Minced fresh tarragon -- OR..
3/4 teaspoon Dried tarragon
2 teaspoons Dijon-style mustard
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 Chicken breast halves -- - (boned and skinned
(about 6 ounces each)
1/4 cup Chopped red onion
Halved cherry tomatoes -- - for garnish
In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches
boiling water until tender, about 15 minutes; drain.
Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette
ingredients. Place potatoes, mushrooms and beans in separate piles in
large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat.
Cover; let stand 15 minutes. Heat broiler. Meanwhile, in bowl add
chicken to the remaining vinaigrette; cover and let stand 15 minutes.
Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches
from heat source about 8 minutes until juices run clear when chicken is
pierced, turning once. To serve, slice chicken breasts and arrange on 4
plates with potatoes, mushrooms and beans, dividing equally. Sprinkle
with onion and garnish with cherry tomatoes.
Menu: Garlic Bread, Tangerines or Melon Wedges
Nutritional Information Per Serving: 540 calories; 31 g fat; 70 mg
cholesterol; 410 mg sodium; 36 g carbohydrate; 5 g fiber; 31 g protein.
Source: The Potato Board
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MEXICAN BEEF SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Meats
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Beef top round steak
1/2 teaspoon Unseasoned meat tenderizer -- instant
3 tablespoons Vegetable oil
3 tablespoons Vinegar
1/2 teaspoon Salt
1/4 teaspoon Ground cumin
1/4 teaspoon Dried oregano -- crushed
1/8 teaspoon Garlic powder
1/8 teaspoon Ground red pepper
1 can Yellow hominy -- drained
16 ounce can
1 Small onion -- sliced
separated into rings
1 Green pepper -- sliced into rings
1/3 cup Sliced pitted ripe olives
4 cups Torn lettuce
1/2 cup Halved cherry tomatoes
Lettuce leaves
1/2 cup Monterey Jack cheese (2 oz) -- finely grated
Partially freeze meat. Slice meat across the grain into bite-size strips.
Sprinkle meat tenderizer over meat. In a 1 1/2-quart microwave-safe
casserole, combine beef and 1 tablespoon oil. Cover with waxed paper.
Cook on high (100 percent) power 3 to 5 minutes or until meat is done,
stirring every 2 minutes. Remove meat, reserving drippings in dish.
Add remaining 2 tablespoons oil to drippings. Stir in vinegar, salt,
cumin, oregano, garlic powder and red pepper. Cook, uncovered, on high
power about 30 seconds or until bubbly. Add meat, hominy, onions, green
pepper and olives. Toss gently to coat.
In a large mixing bowl, combine meat mixture, torn lettuce and tomatoes.
Toss gently to coat. Spoon mixture onto lettuce-lined plates.
Sprinkle with cheese. Makes 4 to 6 servings.
NUTRITIONAL INFORMATION PER SERVING:
335 calories; 20 grams fat; 22 grams protein; 18 grams carbohydrates; 872
milligrams sodium; 517 milligrams potassium.
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Mexican Green Bean Salad
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :1:00
Categories : Mexican Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans
1/2 cup olive oil
2 jalapeno peppers -- seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon onion -- minced
1 tablespoon parsley -- minced
1 tablespoon fresh cilantro -- minced
Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk
together other ingredients and pour over warm green beans. Allow to
marinate at least 1/2 hour. Serve at room temperature or chilled.
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MEXICAN PASTA SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Pasta
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (3 Oz.) Boneless Skinned
Chicken Breasts
1 teaspoon Ground Cumin
1 teaspoon Vegetable Oil
1/2 cup Water
1/4 tablespoon Chili Powder
1/2 teaspoon Chicken Bouillon Granules
1 small Ripe Avocado Chopped
1 cup Fresh Cilantro
3 tablespoons Lime Juice
1/4 cup Green Onions
1 large Jalapeno Pepper Chopped
10 milliliters Garlic
6 ounces Uncooked Fettucine
1/2 cup Shredded Zucchini
1/4 cup Sliced Black Olives
2 tablespoons Chopped Tomatoes
Fresh Cilantro Leaves
(Optional)
Sprinkle Chicken With Cumin & Chili Powder. Heat Oil in A Medium Skillet;
Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water &
Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done.
Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill
Chicken.
Bring Broth To A Boil & Cook Until Reduced To 1/4 C. Remove From Heat &
Cool. Strain Broth Through A Sieve & Pour Into Processor. Add Avocado,
Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Process Until Smooth.
Cook Fettuccine According To Package Directions. Drain. Rinse Under Cold
Water & Drain Again. Combine Fettuccine & Half Of Avocado Mixture; Toss
Well. Place in Center Of A Serving Platter. Arrange Zucchini Around
Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips &
Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado
Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish
With Fresh Cilantro Leaves If Desired.
(Fat 13.1. Chol. 54.)
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Minted Cucumber Salad
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:40
Categories : Salads Vegetables
Healthy And Hearty Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large cucumbers
1/2 teaspoon salt
2 cups plain yogurt
2 teaspoons rice wine vinegar
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 cup fresh mint -- chopped
2 tablespoons fresh parsley -- chopped
Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain
for half an hour.
Line a sieve with a coffee filter. Pour yogurt in and allow to drain
for half an hour. In a glass or pottery serving bowl, combine yogurt with
remaining ingredients. Stir in cucumber. Cover and refrigerate if not
served at once.
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Serving Ideas : Serve chilled or at room temperature.
Minted Melon Mold
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Boiling Water
3 ounces (1 pk) Lemon Flavor Gelatin
3 ounces (1 pk) Lime Flavor Gelatin
3/4 cup Lime Juice
1/2 cup Cold Water
1/8 teaspoon Peppermint Extract
2 cups Melon Balls *
Lettuce Leaves
Coconut Cream Dressing
Garnishes **
* Melon balls can include things like Cantaloupe, or Honeydews, etc.
** Garnishes can be mint leaves and more melon balls.
~------------------------------------------------------
~------------------ In medium bowl, pour boiling water over gelatins; stir
until dissolved. Add lime juice, cold water, and extract; chill until
partially set.
Fold in mellon. Por into lightly oiled 5-cup ring mold. Chill until set,
about 3 hours or overnight.
Unmold onto lettuce. Serve with Coconut Cream Dressing; carinsh with mint
leaves and/or melon balls, if desired.
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Minted Pasta Salad
Recipe By : Chicago Tribune, May 19, 1994
Serving Size : 4 Preparation Time :10:00
Categories : Salads Herbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pasta -- small:orzo,shells,zi
Salt
1/3 cup olive oil -- light
2 tablespoons red wine vinegar
1/2 cup fresh mint leaves -- chopped
1 teaspoon fresh oregano -- chopped
2 cloves garlic -- minced
Freshly ground pepper to taste
1. Cook pasta in boiling salted water according to package directions
until al dente; drain well. 2. Mix oil, vinegar, herbs, garlic, salt and
pepper in a serving bowl. Add pasta and toss gently. Serve warm or at room
temperature.
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Mixed Green Salad
Recipe By : mnh@catfish.ocpt.ccur.com (Michele Hardy)
Serving Size : 6 Preparation Time :0:00
Categories : Salad Dressings Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 C Assorted Salad Greens -- to 14 C, Boston, red
-- leaf, romaine, etc.
2 Nectarines -- slic in wedges
1/3 C Walnuts -- toasted, *
Balsamic Vinaigrette:
2/3 C Olive Oil
2 Tbsp Balsamic Vinegar
1/4 C Orange Juice
1 Tbsp Dijon Mustard
1 Clove Garlic -- mashed
1/4 Tsp Salt
Black Pepper -- to taste
A colorful array of greenery tossed with a savory balsamic vinaigrette.
Whenever nectarines are available, especially during the summer season,
I slice up 2 of the succulent fruits and add them to the salad. They
lend a delightfully refreshing touch. This recipe won 1st prize in a
salad contest run by a Boston area newspaper.
1. Choose at least three of the varied salad greens - I usually select
Boston and red leaf as my base and add two other types for their
color and flavor.
2. Wash the greens, pat dry, and pile them into a large salad bowl.
Adorn the greenery with the fruit and toasted walnuts.
3. Beat together the oil, vinegar, orange juice, mustard, garlic, salt,
and pepper in a bowl.
4. Pour the dressing over the greenery and toss well to coat evenly.
Present at once.
6 portions
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
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Mock Hard-Cooked Eggs
Recipe By : Butter Buster -The Cookbook by Pam Mycoskie
Serving Size : 2 Preparation Time :0:00
Categories : Eggs Salads
Vegetarian Fatfree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Oz Egg Beaters. 99% Egg Substitute -- or substitute
In an 8" skillet, pour Egg Beaters, or substitute. Cover tightly; cook
over low heat 10 min or until just set. Remove from heat; let stand,
covered for 10 min. Remove from skillet and cool completely. Chop and
use in your favorite egg salad recipe or sprinkle over salads or
casseroles.
- - - - - - - - - - - - - - - - - -
NOTES : MAKES: 1 Cup chopped mock eggs
Cal 53.5
Fat 0 g
Carbs 2.1 g
Protein 10.7 g
Sodium 171 mg
Dietary Fiber 0 g
CFF 0%
Mos' Nilly Guacamole
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Large avocado
2 teaspoons Lea & Perrins
1 each Clove garlic
1 tablespoon Salt
4 ounces Feta cheese
2 tablespoons Olive oil
1 tablespoon Poupon or creole mustard
1 tablespoon Lemon juice
2 tablespoons Wine vinegar
3/4 cup Chopped parsley or cilantro
2 teaspoons Louisiana hot sauce
1 cup Chopped tomatoes
Lettuce -- as bed for serving
Mash garlic with salt to make a gritty paste, Add avocado and mash some
more. Pour lemon juice over avocado so that it will keep its color. Stir
well.
Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins
Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard.
Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped
tomatoes and parsley. Stir well and serve over lettuce. This is also good
for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking
With Inside Help"
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Mr. Food's British Pepper Salad- 9/27/95
Recipe By : Source: WKBWTV
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Heart4Hom@aol.com--
4 green bell peppers -- cored/in 8 chunks
4 red bell peppers -- cored/in 8 chunks
1/8 cup Worcestershire sauce
1 1/4 cups ketchup
1 can (6oz) black olives -- (pitted), drained
1 clove garlic -- crushed
Fill a 2-quart saucepan three quarters full with water; bring to a boil
then reduce the heat to medium. Add the peppers and stir gently once.
After
2-3 minutes, when the peppers are still quite firm and just beginning to
soften, remove them from the saucepan, draining any excess water. In a
medium-sized bowl, combine the remaining ingredients. Add the peppers and
toss to coat. Cover and chill for 1 hour or until ready to serve.
- - - - - - - - - - - - - - - - - -
NOTES : Mr. Food says: "This will keep in the refrigerator for up to 1
week, unless it's
gobbled up before then!"
Yield: 4-6 servings
Mr. Food's Taco Salad- 11/29/95
Recipe By : Source: WKBWTV
Serving Size : 12 Preparation Time :0:00
Categories : Mexican Salads
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 package taco seasoning mix -- (1 1/4 oz.)
1 medium iceberg lettuce -- chopped (about 8 C.)
2 cups shredded cheddar cheese -- (8 oz.)
1 can(16oz) kidney beans -- rinsed and drained
2 large tomatoes -- diced (about 2 C.)
2 cans sliced black olives -- (2.25oz ea);drained
1 bag(14.5oz) tortilla chips -- (ranch); crushed
1 bottle(16oz) french salad dressing -- (sweet&spicy)
In a medium-sized skillet, brown the ground beef with the taco seasoning
mix, stirring to break up the meat; drain and cool. In an extra-large
salad
bowl, layer half of the lettuce, then half of the cheese, beans, ground
beef,
tomatoes, and olives. Repeat the layers once more, then top with crushed
tortilla chips. Before serving, add the dressing and toss well to coat.
Yield: 12 servings
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NOTES : "It's a complete meal in one bowl. Just bring out the paper
plates,
forks, and a jug of lemonade, and you'r all set!"
Mr Food (R
MUSTARD POTATO SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Eggs
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Diced peeled potatoes (about -- 1 lb.)
1 Recipe Old-Fashioned Egg -- Salad (see previous
Recipe)
1/4 cup Mayonnaise
1 teaspoon Prepared mustard
1/2 teaspoon Dried minced onion
1/4 teaspoon Salt
Lettuce leaves
Sliced radishes -- optional
In a saucepan, cover potatoes with water and cook until tender but firm.
Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion
and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce
leaves; garnish with radishes, if desired.
From: "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) -
Prodigy
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My Favorite Coleslaw
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :2:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cabbage head
1 onion -- minced
2 tablespoons salad vinegar
1/4 cup sour cream
1/4 cup mayonnaise -- * see note
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
paprika -- optional
green bell peppers, slivered -- optional
red bell peppers, slivered -- optional
1/2 teaspoon dry mustard -- optional
1/4 teaspoon celery seed -- optional
* Use only real mayonnaise, not salad dressing. This coleslaw must be
allowed to blend flavors in refrigerator for 2 hours or more (overnight is
best) for best taste.
Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar,
minced onion, fresh ground black pepper and sugar. Put into airtight bowl
or plastic bag and refrigerator for 1 hour or more.
Mix sour cream, mayonnaise, dry mustard (if desired) and salt. If
using green and red sweet peppers, sliver them before adding to sour cream
mixture. Add celery seeds at this time also if you are using them. Add
this mixture to chilled cabbage and shake in plastic bags or stir gently
to mix thoroughly. Place back in refrigerator for 2 hours or more.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with "My Favorite Chili" recipe in this cookbook.
NOTES : This is very good for leftovers also. The secret is to make sure
it is crisp and cold and never let it set at room temperature.
Just before serving, sprinkle with paprika for color if desired.
New England Style Potato Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds potatoes -- cooked
1 cup celery -- diced
5 tablespoons vinegar
2 teaspoons salt
4 eggs -- hard-cooked, sieved
1 pint sour cream
1 teaspoon pepper
1 1/2 tablespoons mustard
1/2 clove garlic -- crushed
1 n -- chopped
1/2 cup olives -- sliced
Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbs.
vinegar and salt. Fold eggs into sour cream, add remaining vinegar,
pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add
dressing and toss well. Garnish with olives.
Monday, June 8, 2009
salad recipes 5
