salad recipes 6

salad recipes 6


New Potato Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Potatoes -- new (approximatel
1 each Dill cream dressing recipe
5 each Green onions -- finely choppe
Salt & pepper to taste

A local restaurant serves a simple, but elegant, potato salad as part of
their Sunday Brunch menu.
This is my own attempt at duplicating it. Stir the chopped green onions
into the Dill Cream Dressing.
Add salt and pepper to taste. You may also want to add more lemon juice
or Dijon mustard at this point, as this produces a fairly bland dressing.
Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large
bowl and fold in the dressing. Serve chilled. Best made the day before so
the flavors have a chance to mingle. Source: Sallie Austin


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No-Fat Italian Dressing (Lf)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Dressings
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Lemon juice
1/4 cup Cider vinegar
1/4 cup Apple juice -- unsweetened
1/2 teaspoon Oregano
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
10 milliliters Garlic -- cut in half
1/2 teaspoon Paprika
1/4 teaspoon Basil
1/8 teaspoon Thyme
1/8 teaspoon Rosemary
-----PER 2 TBLSPOONS-----
*cals
*mg sodium

Combine all ingredients. Chill for an hour or two at least to allow herbs
to blend. Remove garlic clove pieces before serving. Makes 12
tablespoons.


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No-Name-Yet Salad

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cajun Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each 16 oz can peeled tomatoes
1/2 cup Chopped onion
1/2 teaspoon Celery seed
4 each Eggs -- hard boiled
2 tablespoons Juice from peeled tomatoes
1 each 6 1/2 oz can tuna -- mashed
2 tablespoons Dill relish
2 tablespoons Mayonnaise (heaping)
1 tablespoon Lea & Perrins
2 teaspoons Poupon or creole mustard
1/4 teaspoon Garlic powder
1 tablespoon Olive oil
Salt -- to taste
2 teaspoons Louisiana hot sauce
2 teaspoons Wine vinegar

Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard
boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add
sauce (directions follow). If it is too soupy, add some crushed saltine
crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive
oil. Every time you add something, beat. Add all ingredients, beat the
hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking
With Inside Help"


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Noodles in Sesame Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Fresh chinese noodles
Oil
-----spicy sesame sauce-----
1 1/2 tablespoons Vegetable oil
3 each Green onions white minced
3 each Cloves of garlic -- minced
Piece of giner -- minced
2 each Small asian chilli peppers
3 1/2 teaspoons Rice vinegar
2 tablespoons Soya sauce
2 tablespoons Sugar
1 1/2 tablespoons Chinese sesame paste
1/2 cup Chicken stock or broth
1 teaspoon Sesame oil
----------garnish-----------
1 tablespoon Roasted sesame seeds
Fresh coriander leaves chop
1/2 cup Julienned carrots/cucumbers

Cook noodles, fresh or fried, until al dente. Drain and rinse in cool,
then cold, water. Drain well.
Sprinkle with vegetable, peanut or sesame oil.
(Cold, oiled cooked noodles can be stored in the fridge for several days).
SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic,
ginger and chili peppers until garlic is soft but not brown.
Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken
stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil.
Cool to room temperature. Pour sauce over chilled noodles and mix well.
Heap noodles on s platter and garnish with sesame seeds, coriander and
julienned vegetables.


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OK Corral Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Children Pasta
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Cooked Pasta wheels
Raw Carrot *
Med onion -- chopped
Rib Celery -- sliced thin
Green pepper -- chopped
Radishes -- sliced thin
6 1/2 ounces Can drained Tuna -- water pack
3/4 cup Dressing (see recipe)

* Scrubbed and sliced into thin matchsticks.
This pasta salad gets its name from the shape of the pasta, but you could
just as easily use shells and rename it Seashell Salad, etc.
Toss all the ingredients in a large salad bowl and chill. The salad can be
made the night before and refrigerated. If you want to take it easy, just
slice all the veggies with a food processor. BASIC DRESSING 1 c
extra-virgin olive oil 2 t Honey 2/3 c brown rice vinegar
freshly ground black or 1 t Salt 1 garlic clove, mashed
""""""""""""""""""""""""""""""""""""""""""""""""""""""" """""""""""
Combine all ingredients and shake well or blend. Refrigerate. Keeps for up
to a week. Makes a little less than 2 cups.


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OLD-FASHIONED EGG SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Sandwiches
Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Mayonnaise
2 teaspoons Lemon juice
1 teaspoon Dried minced onion
1/4 teaspoon Salt
1/4 teaspoon Pepper
6 Hard-cooked eggs -- chopped
1/2 cup Finely chopped celery
Lettuce leaves or bread

In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir
in eggs and celery. Cover and chill. For each serving, spoon about 1/2
cup onto a lettuce leaf or spread on bread.

Serves: 3 to 4 From: "Taste of Home" Magazine Posted by: Debbie Carlson
(PHHW01A) - Prodigy


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Olive Garden Salad Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----waldine van geffen vghc
1 1/2 c Bottled italian dressing
2 tb Parmesan -- grated
2 tb Sugar or equivalent in -- equa
1 lg Raw egg -- or egg beaters
1 egg -- or
2 tb Mayonnaise

Blend in blender on high speed 1/2 minute or until smooth. Pour this
mixture into the top of a double boiler and add 1/4 c oil. Stir
gently with a whisk over gently boiling water until it begins to
thicken and egg is completely cooked. Chill several hours or
overnight before using. If the dressing is too thick, add more
Italian dressing as needed. Mix together equal amounts of fresh
spinach, iceberg and romaine lettuce. Allow 2 C for each salad.
Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add
onion rings, radish, etc. Source: Gloria Pitzer


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Oprah's Chicken Salad with Dressing

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Chicken breast -- skinless
boneless
1/4 cup Peas
1 tablespoon Golden raisins
1/4 cup Carrots -- shredded
1 cup Red cabbage -- shredded
1/4 cup Apples -- diced
1/4 cup Scallions -- sliced
1/4 cup Celery -- diced
-----DRESSING-----
1/8 teaspoon Celery seed
1 cup Nonfat yogurt
1 tablespoon Nonfat mayonnaise
3 teaspoons Curry powder -- optional
3 tablespoons Lemon juice
1 tablespoon Dijon mustard
2 tablespoons Shallots -- diced
Black pepper

Toss salad ingredients. Put dressing ingredients in blender and blend.
Serve over salad.


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Oprah's Mock Caesar Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Dressings
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 milliliters Garlic -- minced
1/4 cup Lemon juice
1/4 cup Low-sodium soy sauce
Fresh cracked black pepper
3 cups Romaine lettuce -- torn
3 cups Endive -- torn
1 large Tomato -- chunked

tb Parmesan
Mix garlic, lemon juice, soy sauce and pepper for the dressing. Toss with
lettuces and tomatoes.


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Orange and Onion Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Head romaine lettuce
7 ounces Mandarin oranges -- drained
1 each Toasted sliced almonds
----------dressing----------
2 tablespoons Sugar
1/2 tablespoon Salt
1 teaspoon Tarragon
1/4 teaspoon Pepper
2 each Dashes tabasco sauce
1/3 cup Vinegar
1 each Egg yolk
3/4 cup Vegetable oil
1/2 teaspoon Dijon mustard

Place sugar, salt, tarragon, pepper, tabasco, mustard in blender.
Slowly add vinegar and blend well. Add egg yolk, and with blender
running, slowly add oil.
Blend until desired consistency. Let dressing sit in a jar for 1 hour
before using, to blend flavours. Shake well before using.


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Orange Jello Salad

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Orange Jello -- large
1 package Small curd cott cheese -- large
1 package Cool whip -- large

In a serving dish (casserole), mix a large box of dry Jello mix with a
Large container of SMALL curd cottage cheese. Mix thoroughly until jello
is dissolved.
Fold in large container of Cool Whip. Blend thoroughly. Chill thoroughly.
Garnish with mint leaves or mandarine orange slices. This recipe is also
great with PEACH jello. A combination of peach and orange is also
another alternative (a small box of each). If you make the peach salad,
you can add a can of crushed pineapple (DRAINED) for a fruity salad.


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Orange Jicama Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 romaine lettuce
-or butter lettuce heads
-tear into long shreds
1/4 large jicama -- julienned
4 navel oranges
-peeled and sectioned
1 medium red onion -- chopped
8 radishes -- sliced
-or cut into flowers
6 tablespoons vegetable oil
2 tablespoons fresh orange juice
1/2 teaspoon chili powder
1 teaspoon white vinegar
1/4 teaspoon salt
fresh ground pepper -- to taste

On 8 individual salad plates, arrange a bed of shredded lettuce.
Sprinkle the jicama on top. Arrange about 5 orange
sections in a flower pattern on top of each. Sprinkle with the chopped red
onion. Put a radish in the center of each salad. In a small, tightly
lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and
pepper. Shake to blend well. Sprinkle about 1 tablespoon over each salad
just
before serving.


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Orange Poppyseed Dressing

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Safflower or corn oil
1/4 cup Lime juice
2 tablespoons Orange juice
2 tablespoons Orange rind -- grated
2 tablespoons Honey
2 tablespoons Onion -- minced
1 tablespoon Poppy seeds
Salt & pepper to taste

** I used peanut oil and minced green onions when I made this. I served it
on a salad of Boston lettuce with melon and chopped prosciutto. Slightly
toast the poppy seeds (method below). Place all ingredients in a screw-top
jar. Shake vigorously. Chill until serving. This dressing complements any
green salad, but the addition of some small chunks of cantelope, honeydew,
or star fruit to your greens will enhance the orange-honey flavor of the
dressing. Or try it over slices of cold roast pork with nectarine wedges
on watercress. Poppy Seeds: Did you know that it takes almost a million
seeds to make a pound? These tiny bluish-black gems come from the opium
poppy plant. But even if you eat a million, you won't experience any
narcotic effect. Connoisseurs say those imported from Holland taste best.
For even better flavor, seeds should be slightly toasted in a 350 degree
oven for about 5 minutes.


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Orange-Jicama Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Mexican Easy
Entertain Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter lettuce leaves
1 tablespoon Fresh orange juice
1 each Large orange -- peeled/sliced
1 teaspoon White wine vinegar
1 cup Julienne of peeled jicama
Salt & freshly ground pepper
1/2 cup Chopped red onion
1 tablespoon Minced fresh cilantro
3 tablespoons Olive oil

Line plates with lettuce. Tob with orange slices.
Mound with jicama. Sprinkle with chopped red onion. Blend juice, vinegar,
salt & pepper in small bowl.
Whisk in oil in thin stream. Spoon over salads.
garnish with minced cilantro.


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ORIENTAL CABBAGE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Salads
Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces Ramen w/ chicken flavor
4 cups Cabbage -- shredded
4 each Green onions -- sliced (1/4 c
2 tablespoons Sesame seed
3 tablespoons Vinegar
2 tablespoons Sugar
2 tablespoons Salad oil
1/2 teaspoon Ground white pepper
1/4 teaspoon Salt
1/2 cup Almonds -- toasted slivered

This is from Better Homes & Gardens for someone that had asked for this
type of salad. Crush noodles slightly; Pour boiling water over noodles in
a colander to soften slightly, drain well, combine noodles, cabbage,
onions and sesame seed. Dressing: in a screw-top jar combine seasoning
packet from noodles, vinegar, sugar, oil, pepper and salt; shake to mix
well. Pour over cabbage mixture and toss.
Cover and chill several hours or overnight. Before serving, stir in
almonds.


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Oriental Flavored Cucumber Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Foreign

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each English cucumber
1 tablespoon Rice vinegar
1 tablespoon Soy sauce
1 tablespoon Vegetaqble oil
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Hot chinese chili paste
1 each Small clove garlic -- minced

Trim ends off cucumber and cut into 1 inch chunks.
Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt,
sugar, hot chili paste and garlic.
Mix dressing with cucumbers and serve at room temperature.


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Oriental Green Salad (Lf)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Leaf lettuce -- torn
1 cup Chinese cabbage -- torn
1 cup Mung bean sprouts
1/2 cup Bamboo shoots; sliced -- cannd
1/4 cup Carrots -- thinly sliced
1/4 cup Celery -- thinly sliced
1/4 cup Broccoli -- chopped
3 tablespoons Low-sodium soy sauce
3 tablespoons Rice vinegar
2 tablespoons -- water
1/4 teaspoon Fresh garlic -- minced
1/4 teaspoon Fresh ginger root -- minced
*cals
*gm protein
*gm fat
*gm carbo
*mg sodium
*gm fiber

Salad: Combine all vegetables in a large bowl. Toss to mix. Set aside.
Dressing: Combine all dressing ingredients in a blender or small jar.
Process briefly or shake well to combine ingredients. Pour over salad and
toss to coat. Serve at once. Serves 4.


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Orientle Spinach Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Bunch of spinach
1 can Water crestnuts(sliced)
1 can Bean sprouts(drained)
2 each Hard boiled eggs
1/4 pound Bacon (fried and crumbled)
-----DRESSING-----
1/2 cup Oil
1/8 cup White vinegar
1/2 cup Med. onion
1/4 cup Sugar
1 teaspoon Salt
3 teaspoons Ketchup

Blend dressing one day in advance.


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Orzo and Artichoke Salad with Prosciutto

Recipe By : Bon App=E9tit, October 1993, Pg.14/Pine Tavern Restaurant
Serving Size : 4 Preparation Time :60:00
Categories : Italian Pasta
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup orzo
3 tablespoons olive oil
1/4 cup chicken broth -- canned or fresh
1/2 package frozen artichoke hearts (9 oz. pkg.) -- thawed and =

1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons fresh basil -- minced
2 each green onions -- finely chopped
1/3 cup prosciutto -- sliced, chopped
1/3 cup fresh parmesan (about 1 oz.) -- grated
2 tablespoons fresh parsley -- chopped

Cook orzo in large saucepan of boiling salted water until aldente. Drain.
=
Rinse under cold water and drain again. Transfer orzo to large bowl.
Add=
1 tablespoon olive oil and toss to combine.

Bring chicken broth to simmer in heavy medium saucepan. Add artichokes
and=
simmer 3 minutes. Drain. Mix artichokes into orzo.

Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining
2=
tablespoons oil. Stir in basil. Pour dressing over orzo. Add all
remain=
ing ingredients and toss well. Season to taste with salt and pepper.
Cove=
r and refrigerate. (Can be pr
epared 1 day ahead.) Serve chilled.


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NOTES : A good brand of canned artichokes in water may be substituted for
t=
he frozen.

Nutr. Assoc. : 0 0 0 3431



Overnight Layered Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Shredded lettuce
2 cups Shredded spinach
1/2 cup Sliced radishes
2 cups Cooked cubed chicken
1/2 cup Celery cut diagonally
1 cup Shredded chedder cheese
2/3 cup Mayonnaise
1/2 teaspoon Worcestershore sauce
1/4 teaspoon Dry Mustard
2 tablespoons Sliced green onions

In salad bowl, layer ingredients in following order; half lettuce, half
spinach, radishes, chicken, celery, remaining lettuce remaining spinach
and cheese.
Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly
over top of salad. Cover and chill several hours or overnight. Garnish
with sliced green onions. Toss just before serving.


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PARMESAN CHEESE DRESSING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dressings Salads
Dairy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Milk
1/2 cup Mayonnaise
1/4 cup Grated Parmesan cheese
1 teaspoon White wine vinegar
1/4 teaspoon Worcestershire sauce

Gradually blend milk into mayonnaise. Mix in cheese, vinegar and
worcestershire sauce. Chill. Serve on tossed salad greens or on a "meaty"
chef salad. Makes 3/4 cup.


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Pasta Salad

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Pasta -- spirals
1 package Viva Italian dressing
1 each Cucumber -- cubed
1 each Fresh Broccoli -- cut up
1 can Cici beans -- optional
1 each Carrots -- cut up
1 each Celery -- cut up

Cook pasta as directed on the box. Drain. Add a little Italian dressing
to prevent sticking together.
Cool. While pasta is cooling, cut up all fresh vegetables into bite size
pieces. Add any vegetables that you prefer. In a large bowl, add
vegetables to pasta. Add Italian dressing and mix thoroughly.
Chill salad. Prior to serving, add remaining Italian dressing and mix
again. Salad is excellant when cold.
The longer you chill it, the better it is.


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Pasta Salad #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Salads
Sauces And Preserves

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Ounces Colored Rotini Pasta -- cook/drain/cool
8 Ounces Feta Cheese -- chunked
1 Tomato -- cut up
1 Green Pepper -- cut up
1 Red Pepper -- cut up
2 Tablespoons Green Onion -- chopped
-----Dressing-----
2/3 Cup Olive Oil
3 Tablespoons Red Wine Vinegar
1/4 Cup Fresh Basil -- chopped -or-
2 1/2 Teaspoons Dried Basil
1 Teaspoon Dried Oregano
Salt And Pepper -- to taste




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Pasta Salad (Good For Picnics)

Recipe By : NORVELLE@uga.cc.uga.edu (Alisa Norvelle)
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Salads
Sauces And Preserves

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Salad Makings-----
1 Pkg Cheese Tortellini
1 Can Artichoke Hearts
1 Carrot Thinly Sliced
Broccoli Florets -- (or asparagus)
1 Red -- sliced into strips
3 Green Onions -- sliced thinly
Parmesan Cheese
-----Dressing-----
1 Clove Garlic
Salt And Pepper
1 Tsp Mustard
1/3 C Balsamic Vinegar
2/3 C Olive Oil
Basil

Cook the tortellini according to package directions. Drain and rinse the
artichoke hearts and cut them into quarters. Add the remaining salad
makings
(except the parmesan) and toss with the dressing. Give it a generous
sprinkling of parmesan and refrigerate. You might want to be a little
easy
on the salt in the dressing because of the parmesan and the cheese in the
tortellini.


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NOTES : I often take this on picnics because it keeps fairly well since it
has no mayonnaise.



Pasta Salad Primavera

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 milliliters Garlic -- minced
2 cups Broccoli flowerettes -- blanch
1/2 cup Red pepper -- thinly sliced &

1/2 cup Carrot -- shaved
1 Tomato, peeled -- seeded and

1/2 teaspoon Basil
1/2 pound Corkscrew pasta -- cook & drain
1/4 cup Olive oil
1 tablespoon Red wine vinegar
Salt and pepper

Spray large skillet with vegetable cooking spray, according to directions.
Saute garlic. Add broccoli, red pepper, carrot, tomato and basil;stir to
heat through. Add sauteed vegetables to cooked macaroni and toss well.
Pour on olive oil and vinegar. Season with salt and pepper; toss well.
Serve warm or cold.
Nutrition Analysis per serving: 328 cal; 9gm pro; 49gm carb; 11gm fat;
22mg sod; 0mg chol.


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Pasta Salad with Chicken and Artichokes

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Pasta shells
2 tablespoons Oil
1 1/2 cups Mayonnaise
3 tablespoons Lemon juice
3 tablespoons Chopped parsley
1 teaspoon Dried parsley
3 cups Diced cooked chicken
6 ounces Jar artichokes chopped and
1 each Dash of tabasco
1 each Toasted almonds

Cook pasta in large pot of boiling, salted water until tender, but firm, 8
to 12 minutes, stirring often.
Drain well and rinse with cold water. Shake out excess water and toss
pasta with oil. Combine mayonnaise, lemon juice, parsley and basil.
Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes
and tabasco. Toss well. Garnish with almonds. For a decorative
presentation, serve in avacado halves, in tomato cups or on lettuce
leaves.
Yields 6-8 servings.


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Pasta with Asparagus Salad

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Pasta Salads
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb asparagus, blanched & cut in 1" pcs.
6 tablespoons olive oil
1 clove garlic, minced
1 lb pasta (linguini or fettucini)
1 cup tuna chunks
1/2 cup ham, sliced in thin strips
8 to 10 black olives, sliced
2 tablespoons lemon juice (or wine vinegar)
salt and pepper

Heat olive oil and cook garlic 1 min. Cook pasta until al dente and
drain.
Combine pasta with oil and garlic in large bowl. Add remaining
ingredients and toss well. Serve at room temp. or refrigerate until cold
if desired.


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Patriots Salad

Recipe By : Jo Anne Merrill
Serving Size : 14 Preparation Time :3:00
Categories : Holiday Salads
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages raspberry gelatin powder
2 cups water -- boiling
1 packet gelatin powder
1 cup cold water
1 cup half and half
1 cup sugar
8 ounces cream cheese
1 teaspoon vanilla extract
1/2 cup mixed nuts -- chopped
1 1/2 cups blueberries

1. Dissolve 1 package raspberry gelatin in boiling water. Pour into 9
x 13 x 2-inch pan. Chill until firm.
2. Combine packet of unflavored gelatin with cold water; set aside.
3. Mix half and half in saucepan; bring to a boil. Remove from heat.
Add softened cream cheese and beat until very smooth. Add vanilla extract,
nuts and unflavored gelatin mixture. Stir until gelatin is dissolved.
Cool, then pour over the chilled layer. Chill until firm.
4. Drain blueberries (if using canned); add enough water to blueberry
juice to make 2 cups liquid. Bring this to a boil. Add remaining raspberry
gelatin package; stir until dissolved. Cool this mixture then stir in
blueberries.
5. Pour this mixture over cheese layer and chill until firm. Decorate
with sliced strawberries and a few reserved blueberries if desired.


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Peach Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each Peaches sliced 1/3 segments
5 each Kiwi fruit peeled sliced
3 each Juice of 3 oranges
1 each Juice of 1 lemon
1 1/2 tablespoons Sugar
4 each Fresh mint leaves

Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar
to taste. Stir very gently to blend. Place mint leaves on top of fruit
and chill several hours.


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PEACHTREE STREET CHICKEN SALAD *** NFXS18B

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Dressings
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chicken breasts
1/2 cup Pecans
Med peaches -- ripe
4 tablespoons Mayonnaise
2 tablespoons Sour cream
2 teaspoons Lemon juice
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Brown sugar

Place chicken in a saucepan, breast side down, in 1-1/2 in of water.
Cover. Simmer for 20 mins until chicken is fork-tender. Cool. Cut into
bite-size pieces. During this time, toast pecans at 350 for 10 mins.
Remove. Coarsely break up. Pare peaches, if desired. Cut into 3/4in
pieces. In a small bowl, combine the mayonnaise, sour cream, lemon juice,
salt, pepper and brown sugar. Toss gently with the chicken, pecans and
peaches. Serve on a green leaf lettuce.


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Peanut Butter Noodles

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Pasta -- linguine (1 package)
3 teaspoons Peanut butter
1/2 teaspoon -Salt
2 tablespoons Soy sauce
1 tablespoon Sesame oil (can substitute o
1 teaspoon Sugar
1/2 teaspoon Vinegar -- white wine
2 Garlic cloves -- minced
1 teaspoon Onion -- grated or minced

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to
sauce and toss to coat well. Refrigerate. good to pack for kid's lunches
"The Pennywhistle Lunch Book"


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PEPPERCORN SAUCE/BF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Beef
Condiment Dressings
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each Rib eye steaks -- 1"
1 cup Heavy cream
2 tablespoons Butter
1 tablespoon Peppercorns -- *
1/2 cup Sherry

*Drained canned and mashed The following green peppercorn sauce can be
made many good cuts of steak but I prefer a rib eye or New York cut:
Pat steaks dry and season with salt and pepper. In a heavy skillet, heat
the butter over moderately high heat until it is hot.
Saute the steaks for 3 minutes on each each side for medium rare.
Transfer the steaks to a warm platter and keep warm, covered loosely in
the oven. Add sherry to the skillet, and deglaze it, scraping up the brown
bits and boil the sherry, stirring, until it is reduced by half. Add cream
and peppercorns and boil the sauce, stirring, until it is thickened
slightly. Add the steaks, simmer the mixture, turning the steaks to coat
them with the sauce for 1 minute. Transfer the steaks to a heated platter.


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Perfection Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Envelopes Unflavored Gelatin
1/3 cup Lemon Juice
2 3/4 cups Water
1/2 cup Sugar
1/4 cup Cider Vinegar
1/2 teaspoon Salt
2 cups Finely Shredded Cabbage
1 cup Chopped Celery
1/2 cup Chopped Green Pepper
2 ounces (1 jar) Slice Pimientos *

* Drain and chop the jar of pimientos.
~------------------------------------------------------
~------------------ In medium saucepan, soften gelatine in lemon juice; t
stand 1 minute. Over low heat, cook until gelatine dissolves. Add water,
sugar, vinegar and salt; stir until sugar disssolves.
Chill until partially set. Fold in remaining ingredients; pour into
lightly oiled 6-cup mold.
Chill until set, about 3 hours or overnight.
Refrigerate leftovers.


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Picante Bean Salad

Recipe By : Original recipe by Roberta Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can red beans or kidney beans -- drained
1/2 green pepper -- chopped
1/2 small onion -- chopped
12 black olives -- sliced
1/2 cup mayonnaise
1/4 cup mild Picante sauce
lettuce leaves
1/2 cup shredded Cheddar cheese

Drain beans and combine with all other vegetables. Mix salad dressing and
Picann Time :0:00
Categories : Canning Recipes Pickles/Relishes/Chutney

Kitmailbox

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 heads garlic, cloves separated and peeled
2 cups red wine vinegar
2 cups water
1 cup sugar
10 whole cloves
2 tablespoons black peppercorns
2 to 4 small hot peppers

Place all the ingredients in a large saucepan and bring to a boil. Cook f
or 10 minutes, stirring occasionally. Garlic should be tender, but not mu
shy. Remove from heat and cool. Put in a sterilized glass jar and seal ti
ghtly. Refrigerate for at least 4-6 weeks before serving, but the flavor
improves with age, even years of age.


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NOTES : Source unknown. Makes 2 1/2 cups.

#51-



Picnic Potato Salad

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cajun Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds Potatoes
1 cup Celery -- finely chopped
8 each Eggs -- hard-boiled
1 cup Fresh parsley -- finely chopped
2 cups Dill relish
1 1/2 pints Mayonnaise
1 cup Sweet relish
1/2 cup Yellow mustard
2 cups Salad olives -- chopped
Salt -- to taste
2 cups Onions -- finely chopped
Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large
chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt
together. Add potatoes, along with the rest of the ingredients, and mix
well. You can make this the day before and refrigerate it overnight. You
may need to put a little more dressing on it if it is a little dry.
"Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin
Wilson's "Outdoor Cooking With Inside Help"


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Picnic Potatoe Salad

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cajun Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Pounds Potatoes
1 Cup Celery, finely chopped
8 Each Eggs, hard-boiled
1 Cup Fresh parsley,finely chopped
2 Cups Dill relish
1 1/2 Pints Mayonnaise
1 Cup Sweet relish
1/2 Cup Yellow mustard
2 Cups Salad olives, chopped
Salt, to taste
2 Cups Onions, finely chopped
Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large
chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt
together. Add potatoes, along with the rest of the ingredients, and mix
well. You can make this the day before and refrigerate it overnight. You
may need to put a little more dressing on it if it is a little dry.
"Serves 8
Cajuns or 24 other peoples for a good picnic." From Justin Wilson's
"Outdoor
Cooking With Inside Help"


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Pineapple Coleslaw

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can chunk pineapple -- reserve juice
1/4 pound green cabbage -- shredded
1/2 pound carrots -- shredded
1/4 pound red cabbage -- shredded
1/2 cup sunflower seeds -- lightly toasted
2 tablespoons frozen orange juice concentrate -- undiluted
1/4 teaspoon salt

Drain pineapple, saving 2 tablespoons juice. In a bowl, combine pineapple
cabbage, carrots, and sunflower seeds.
In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice
and salt. Pour over salad mixture, toss, and chill.

Posted in KitMail by Ozettt@aol.com


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Pistachio Salad

Recipe By : HBarn60377@
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Nuts
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg. pkg pistachio pudding mix -- dry
1 lg. cont Cool Whip -- thawed
1 large can fruit cocktail
1 cup nuts
1 cup chopped cherries
cherries halves
pecan halves

Mix pistachio, cool whip, and fruit cocktail , and nuts and cherries. Put
in
a 9 x13x2 inch baking dish . Chill . Cut into desired size . Put a cherry
half or a pecan half on every other .


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Pizza salad

Recipe By : Ruth B. Gunterman
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound macaroni, whole-wheat -- Spirals
1 can black olives -- drained
1 large green pepper -- diced
1 large tomato -- diced
1 large onion -- diced
1 small pepperoni slices
1 package Cheddar cheese -- Cracker Barrel
16 ounces Italian salad dressing, low calorie -- Good Seasons

Mix all ingredients together.
Eat.


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Pizzalinni Greek Salad Dressing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon Dry Mustard
1/2 teaspoon Salt
1 each Large Egg
1 1/4 cups Salad Oil
1 tablespoon White Vinegar
2 tablespoons Lemon Juice
6 each Cloves Garlic -- finely minced
1 teaspoon Dried Oregano
1/2 teaspoon Worcestershire sauce
1 dash Pepper (to taste)

In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one
drop at a time, beating constantly, until about one-third of the oil have
been added. (Once the mixture begins to thicken, oil can be added several
drops at a time). Slowly beat in remaining oil and lemon juice. Stir in
minced garlic, oregano, worcestershire sauce.
Add pepper. Refrigerate mixture. Makes about 1 1/4 cups. From The Gazette,
91/01/09. The Pizzalini restaurant is owned by Spiro Maltezos. With his
Hobart mixer running very slowly, Maltezos allows one hour to make the
dressing. "A tiny hole punched in a can lets the vegetable oil drip into
the eggs at a suitable rate," he said. The restaurant is located at 4805
Sources in Pierrefond (Montreal).


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Potato Salad

Recipe By : Sylvia Woods and Ruth of Sylvia's Restaurant in New York
Serving Size : 12 Preparation Time :0:00
Categories : Salads Soul Food

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds maine potatoes
2 tablespoons sweet pickle relish
8 ounces Mayonnaise -- Hellmann's Brand
1 stalk celery -- finely chopped
1 medium onion -- finely chopped
1 green bell pepper -- cored, seeded, chop
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon Black pepper -- freshly ground
pinch cayenne pepper
- Large pinch, plus more for granish

1) Wash the potatoes but don't peel them. Place the potatoes in a large
pot
with enough water to cover them. Heat to boiling, then reduce the heat to
a
simmer. Cook the potatoes until they are tender but not mushy, about 30
minutes. Drain them and cool.

2) Peel the potatoes - a butter knife works well. Finely chop the
potatoes
and place them in a large bowl. Add the remaining ingredients and beat
well
until blended. The potatoe salad should be the consistency of a chunky
puree. Taste it and add more cayenne, salt, or pepper if necessary.
Transfer to a serving bowl and sprinkle lightly with cayenne pepper.


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Potato Salad With Beer Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Salads
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each Potatoes -- medium
4 each Bacon -- slices
1 tablespoon Onion -- chopped
1 each Celery; stalk -- chopped
1 teaspoon Salt
2 tablespoons Butter
2 tablespoons Unbleached flour
1/2 teaspoon Mustard -- dry
1 tablespoon Sugar
1 cup Beer -- any brand
1/2 teaspoon Tobasco sauce
2 tablespoons Parsley -- chopped fresh

Boil potatoes in medium-size saucepan until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery
and salt; set aside. Stir melted butter and flour in a small saucepan
until blended. Add mustard and sugar.
Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly.
Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1
hour. Add bacon mixture; toss gently and serve.


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QUICK CHINESE CHICKEN SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Oriental Poultry
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Skinless chicken breasts
2 teaspoons Salt
-----SAUCE-----
1 Garlic clove -- peeled
1 slice Fresh ginger -- peeled
2 Scallions -- with green tops trim
2 teaspoons Chili bean sauce
2 teaspoons Dark soy sauce
1 teaspoon Sugar
2 teaspoons White rice vinegar
2 teaspoons Sesame paste -- =OR=- peanut butter
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
2 teaspoons Sesame oil
1/2 pound Iceberg lettuce -- finely shredded
-----DRESSING-----
2 tablespoons White rice vinegar

REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put
in enough cold water to cover the chicken, add the salt. Bring the mixture
to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let
the chicken sit in the hot water for 10 minutes. While the chicken is
sitting, combine the sauce mixture ingredients together in a blender and
set aside.
Toss the lettuce with the white rice vinegar and place on a platter.
Remove the chicken and allow to cool. Pull off the meat, finely shred and
toss with the sauce. Place the chicken with sauce on top of the lettuce
and serve at once.


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Quick Spinach Salad With Sprouts

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Spinach
1/2 cup Alfalfa Sprouts
1/4 cup Feta Cheese -- crumbled
2 tablespoons Sunflower Seeds
2 tablespoons Olive Oil
2 tablespoons Lemon Juice
2 tablespoons Water
1 each Garlic Clove, small -- minced
1 teaspoon Dijon Mustard
Salt
Freshly Ground Black Pepper

+---------------------*** EVERYDAY VINAIGRETTE ***------------------------
* Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta
cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used
instead of lemon juice. Trim, wash and dry spinach. Tear into bite-sized
pieces to make about 10 cups, lightly packed. Place in salad bowl. Add
alfalfa sprouts, cheese and sunflower seeds. In small measuring cup, bowl
or jar with screw top, combine oil, lemon juice, water, garlic, mustard,
salt and pepper.
MIx well. From The Gazette, 91/03/06.


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Quinoa Super Salad

Recipe By : SASSYJO
Serving Size : 1 Preparation Time :0:00
Categories : Grains Salads
Tomatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ups quinoa, cooked -- (basic recipe)
1 cup carrots -- chopped
3/4 cup parsley -- minced
1 cup sunflower seeds
4 cloves garlic, minced -- or to taste
1/4 cup olive oil -- or less
1/4 cup soy sauce or tamari -- Try braggs aminos
1/2 cup lemon juice
tomatoes
black olives

Cook quinoa. let cool. Add carrots, parsley sunflower seed and garlic to
quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well.
Garnish with tomato wedges and olives.


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NOTES : Serves 6-8---



Ramen Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 head green cabbage -- chopped
(as for slaw --
or buy a bag of pre-shredded
slaw veggies)
1/2 carrot -- shredded
4 green onions -- chopped
1 package ramen noodles (Oriental flavor)
2 Tablespoons slivered almonds -- sunflower seeds,
and sesame seeds
Dressing -- whisk or shake
together:
1/2 cup salad oil
3 tablespoons balsamic vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
Flavor packet from ramen noodles

Toast the nuts & seeds in a warm oven for 6-8 minutes, watching carefully
to prevent over-toasting. Cool.
Combine veggies. Break up noodles and add to veggies. Shortly before
serving, add nuts & seeds & dressing, and toss well (don't dress too far
ahead, because you want the nuts, seeds & noodles to stay crunchy).

Posted in KitMail by Terrie Robertson .


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Red and White Salad

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:35
Categories : Poultry Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- First Layer: -----
1/4 cup cold water
1 tablespoon gelatin
4 cups cranberry sauce -- 2 cans
1 cup crushed pineapple
1/2 cup black walnuts -- chopped
--- Second Layer: -----
2 cups cooked chicken -- cubed
1 cup celery -- finely chopped
1/4 cup fresh parsley -- chopped
1/4 cup cold water
1 tablespoon gelatin
1 cup mayonnaise
1/2 cup evaporated milk
1/2 teaspoon salt
1/8 teaspoon black pepper -- or white

Cranberry layer:
1. Put into a small bowl the 1/4 cup cold water and sprinkle in 1
envelope gelatin. Let soften for 5 minutes.
2. Blend in large bowl 4 cups whole cranberry sauce (two 16-ounce
cans), drained crushed pineapple and the walnuts.
3. Dissolve gelatin thoroughly by placing bowl in very hot water.
When gelatin is dissolved, stir it and then blend into the cranberry
mixture. Put mixture into a mold. You will need a 3-quart mold that has
been lightly oiled for this recipe. Do not use olive oil. Chill mixture
until slightly set.

Chicken layer:
4. Repeat for gelatin as in first layer. Blend together the
mayonnaise, evaporated milk, salt and pepper. Stir in the dissolved
gelatin. Fold in the chicken, celery and parsley.
5. When first layer is slightly set (the consistency of unbeaten egg
whites) turn the chicken mixture onto the cranberry layer.
6. Refrigerate until firm. Unmold onto chilled serving platter,
decorated with curly lettuce if you prefer. Serve with additional
mayonnaise.


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Red Cabbage and Apple Salad

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:15
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head red cabbage
2 carrots -- peel, grate
2 celery ribs -- peel, dice
2 Granny Smith apples -- core, dice
6 tablespoons peanut oil
6 tablespoons cider vinegar
2 tablespoons sugar
2 teaspoons caraway seed
salt -- to taste
black pepper -- to taste

1. Core cabbage and cut in half from top downward through stem end.
Shred or slice in very thin slices. Place the cabbage in a large bowl and
toss with grated carrot, diced celery and apple.
2. In another bowl, mix oil, vinegar, sugar and caraway seeds. Season
liberally with salt and pepper.
3. Toss cabbage mixture and dressing then serve immediately or
refrigerate (covered tightly) up to 24 hours.


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Red Cabbage Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Each Bacon; Slices
1 Teaspoon Sugar
2 Tablespoons Vinegar
1/4 Cup Wine; Red or White
1/2 Each Red Cabbage -- shredded
2 Tablespoons Vegetable Oil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Tablespoon Caraway Seeds

Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
dissolved. Pour this hot mixture over the cabbage. Toss with vegetable
oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over
mixture. Serve at room temperature.


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Nutr. Assoc. : 68 0 1573 1655 235 0 0 1091 252



Red Kidney Bean Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups kidney beans, canned
4 tablespoons red wine vinegar
3 tablespoons olive oil
1/4 teaspoon Oregano
1/4 teaspoon Salt
2 dashes Pepper
4 tablespoons Celery -- diced
2 tablespoons Onion -- chopped

Drain kidney beans, combine beans with a mixture of wine vinear, olive
oil, oregano, salt and pepper. Blend in celery and onion.
Chill in refrigerator, serve in crisp lettuce cups.


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Red-beet Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Each Red Beets; Bunches
----------MARINADE----------
2 Tablespoons Water
1/4 Cup Vinegar
2 Tablespoons Caraway Seeds
1 Teaspoon Sugar
2 Tablespoons Onion; Minced
1 Teaspoon Horseradish
1/4 Teaspoon Cloves; Ground
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
5 Tablespoons Vegetable Oil

Wash beets, trim off greens, place in medium saucepan, and cook, without
peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for several hours before
serving. Stir beets occasionally.


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Nutr. Assoc. : 148 0 0 1573 252 0 991 734 393 0 1091 0



Rice Salad Mold

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:30
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup long-grain rice
salt
black pepper
1/4 cup olive oil
2 teaspoons Dijon mustard
2 cups mixed vegetables -- cooked
1/2 green bell pepper -- finely diced
1 cucumber -- peeled and diced

1. Place rice, salt and pepper in small heavy pan with tight fitting
lid. Add 2 cups water; bring to a boil, cover, then simmer for 20 minutes
without lifting lid.
2. Put cooked rice in mixing bowl, add oil, vinegar and mustard. Toss
with a fork to mix well.
3. Gently fold in cooked vegetables. You will need 2 cups total so
use your choice of green peas, carrots, corn, green beans, etc. Add the
diced green pepper and cucumber.
4. Lightly oil a decorative mold; do not use olive oil for this. Pack
rice mixture into mold and refrigerate until thoroughly chilled. Unmold
just before serving.


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Rich and Charles Salad

Recipe By : Kim M. Storey
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head romaine lettuce, washed/torn -- bite-size pieces
1 head iceberg lettuce, washed/torn -- bite-size pieces
1 jar artichokes -- (10 oz) drained/cut
1 jar heart of palm -- (10 oz) drained
1 jar diced pimento -- (4 oz)
1 large red onion -- cut into rings
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/3 cup vinegar

Combine 1st 6 ingredients in large bowl. Sprinkle with Parmesan cheese.
Mix olive oil and vinegar in small bowl and pour over salad, tossing to
coat. Serve immediately.


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NOTES : At our house, we have a lasagne for the main course on Christmas
and serve this easy salad to complement it. With the red onion
and pimento against the greens, it looks Christmasy. The recipe
originated at a St. Louis restaurant of the same name. Hope
y'all enjoy.



RIO GRANDE QUINOA SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Lemon juice
3 tablespoons Olive oil
3 tablespoons Cilantro -- minced
Sea salt
Freshly ground black pepper
1 cup Fresh or frozen corn
1/2 cup Quinoa -- rinsed well
1/2 teaspoon Cumin seeds -- toasted
1 cup Cooked black beans
1 medium Tomato -- diced
3 tablespoons Red onion -- minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to
taste; set aside.
In a small saucepan, bring 1-1/2 cups water to a boil and add corn.
Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup
of cooking liquid.
Bring cooking liquid to a boil and add quinoa and cumin. Cover, reducing
heat, and let simmer until liquid is absorbed (about 10 minutes). Remove
pan from heat and leave undisturbed for 5 minutes.
Fluff quinoa with a fork and allow to cool slightly.
In a bowl, combine cooled quinoa, corn, black beans, tomato and onion.
Pour dressing over and toss gently to mix. Refrigerate salad until ready
to serve.


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ROASTED PEPPER AND BLACK BEAN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Herbs Salads
Side Dish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Dry black beans or
3 cups Black beans -- cooked
2 Red bell peppers
2 Yellow bell peppers
-----DRESSING-----
2 tablespoons Fresh lemon juice
1 tablespoon Red wine vinegar
1/2 teaspoon Ground cumin
1 teaspoon Sugar
1 large Garlic clove -- minced
1/3 cup Olive oil
Salt and pepper -- to taste
1/3 cup Fresh basil -- chopped
4 Scallions -- chopped (garnish)

Half the bell peppers lengthwise, removing seeds and stems.

If using dry beans, rinse well, drain, and add water to cover by 3".
Let soak overnight. Drain and rinse soaked beans, discarding water.
Add fresh water to cover by 3". Bring to boil, then loosely cover pot and
simmer for about one hour, until tender but not mushy; season to taste
with salt.

Preheat oven to 450 F. Place cut peppers on broiling pan, 3" from heat.
Turn frequently until skins are blackened. Cool. Remove skins, and cut
into 1" squares. Combine in serving bowl with beans.

Combine dressing ingredients thoroughly; toss with beans and peppers.
Garnish with scallions.

Yield: 6 to 8 servings.

From 1994 Shepherd's Garden Seeds Catalog, pg. 8. Posted by Cathy
Harned.


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