salad recipes 7

salad recipes 7

Roasted Red Pepper and Chive Dressing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Sweet red pepper -- medium-si
1/2 cup Prepared roasted red peppers
1/3 cup Red wine vinegar
1 each Garlic clove -- medium minced
1 cup Olive oil
1/3 cup Finely chopped fresh chives
Salt
White pepper -- freshly groun

Hold red pepper over a flame, turning it until evenly charred. Or cut it
in half, rub with oil, and place under the broiler until blackened. Wrap
in a plastic bag and set aside to cool. Scrape off the burned skin and
remove seeds and stem. In bowl of blender or food processor fitted with a
steel blade, place red pepper, vinegar, and garlic. Process until pepper
is pureed.
With machine running, slowly drizzle in olive oil until fully combined.
Stir in chives and season with salt and pepper to taste.
This recipe, featured at Neiman-Marcus, is from caterer George Dolese.
George serves this dressing over a salad of fusili pasta, chunks of fresh
mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and
blanched asparagus.


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Rohkostsalat-Cabbage Fruit Salad With Sour-cream Dressing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cabbage; Raw -- Shredded
1 tablespoon Lemon Juice
1/4 cup Pineapple Juice
1/4 teaspoon Salt
1/2 cup Sour Cream
1 each Apple; Med., Diced -- Unpeeled
1/2 cup Raisins
1 1/2 teaspoons Lemon Juice
1 tablespoon Sugar

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.


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Roquefort, Pear and Watercress Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp strong brewed tea -- pref.Earl Grey
1 tbsp white-wine vinegar or Champagne vinegar
1 tbsp walnut oil
1 tbsp minced shallots
1 tsp Dijon mustard
salt and freshly ground black pepper
3 cups washed, dried and torn red leaf lettuce
3 cups washed & dried watercress lettuce
1 ripe pear, pref. red -- cored/thinly sliced
1 oz Roquefort cheese -- crumbled
1 tbsp chopped toasted walnuts

In small bowl, whisk together tea, vinegar, oil, shallots, mustard, salt
and
pepper. (can be prepared 2 days ahead, and stored in fridge.)
In large bowl,toss lettuce and watercress toegether with the dressing.
Divide
among 4 salad plates, decoratively arranging pear slices over lettuce
mixture. Sprinkle cheese and walnuts on top and garnish with a grinding of
black pepper.


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NOTES : Eating Well Magazine.



Rote Rubensalat (Red-beet Salad)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : German 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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Rotkrautsalat (Red Cabbage Salad)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German 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; Head -- 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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S&W CHICKEN FAJITA SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Mexican
Chicken Tomatoes
Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boneless -- skinless
Chicken breast halves
1 can (15-oz.) S&W Pinqutos or
Black beans -- undrained
1 can (14-1/2 oz.) S&W Ready Cut
Tomatoes -- drained well
4 cups Shredded salad greens
1/2 cup Diced bell pepper
1/4 cup Each chopped green onion
Red onion -- cilantro
S&W Mesquite Cooking Sauce
& Marinade
S&W Vintage Lites Red Wine
Vinegar Dressing
Garnish (optional):
Guacamole & sour cream

Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per side
or until done, basting with more Cooking Sauce; slice into thin strips.
Combine remaining ingredients with chicken strips and toss with 1
tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing. Garnish
with guacamole and sour crea, if desired.


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Sadie's Shrimp Salad

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cajun Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Macaroni -- cooked
4 pounds Shrimp -- boiled and peeled
24 each Eggs, hard boiled -- chopped
2 cups Onion -- finely chopped
1 cup Celery -- finely chopped
2 cups Black olives -- finely chopped
2 cups Dill pickles -- chopped

See Sadie's Shrimp Salad Dressing for directions


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Sadie's Shrimp Salad Dressing

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cajun Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart Mayonnaise
1/2 cup Olive oil
2 tablespoons Louisiana hot sauce
2 tablespoons Lemon juice
1 tablespoon Lea & Perrins Worcestershire
1 tablespoon Mustard
2 tablespoons Ketchup

Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp,
eggs, onions, celery, olives, and pickles and toss well. Make dressing out
of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and
mustard, and ketchup. Pour over other ingredients and mix well.
Refrigerate 1 hour before serving. You may have to make more dressing if
the salad takes it up. Serves 30 people for a real picnic or party. "it's
good! I garontee! And Sadie is my mother-in-law." From Justin Wilson's
Outdoor Cooking With Inside Help


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Salad Dionne Warwick *

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
1 pound Ziti
1 pound Broccoli
1 teaspoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon Fresh ground black pepper
2 tablespoons Red wine vinegar
1/3 cup Olive oil
1/4 cup Parmesan cheese -- fresh gratd
2 medium Tomaotes -- garnish

In a large pot of boiling salted water, cook the ziti according to package
directions. Drain and rinse under cold water. Drain again and set aside.
Bring a large pot of slated water to boiling. Separate the broccoli into
small flowerets, discarding the stems. Add the broccoli to the pot, bring
back to a boil and cook rapidly for 2-3 minutes. Drain and refresh under
cold running water. Drain again and spread out on paper towles to dry. In
large bowl, stir the mustard, salt, pepper and vinegar until everything is
dissolved.
Slowly add the oil, whisking until smooth. Add the pasta, broccoli, and
cheese, but do not toss. Cover and refrigerate. Just before serving,
gently toss until the all are coated with the sauce. Core the tomatoes;
cut into wedges and use to garnish the salad.

FROM: Lifestyles of the Rich & Famous Cookbook.


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Salad from the Orient

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :2:00
Categories : Salads Chinese
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork tenderloin
--- Marinade: -----
2 tablespoons brown sugar
1 1/2 tablespoons soy sauce, low sodium
2 tablespoons sherry
1 tablespoon Hoisin sauce
--- Dressing: -----
2 tablespoons oil -- *see note
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root -- grated
1 dash Tabasco sauce -- optional
---Salad: -----
6 ounces vermicelli
1 cup carrots -- julienned
1 cup pea pods
4 green onions
1 tablespoon sesame seeds

* Use olive oil or a mixture of olive and peanut oil.

1. Cut the pork into very thin slices, suitable for stir-frying. Mix
brown sugar, 1-1/2 teaspoons soy sauce, sherry (optional) and Hoisin
sauce. Pour over the pork strips in heavy plastic bag. Tie bag and put
mixture into refrigerator to marinate up to 1 hour, turning bag
occasionally.
2. To prepare the dressing, combine oil, sugar, 2 tablespoons soy
sauce, ginger root and Tabasco or other hot sauce. Blend and put into
refrigerator to chill.
3. Cook vermicelli to desired doneness. Add the pea pods and carrots
during last 2 minutes of cooking. Drain and immediately rinse with cold
water. Put into large bowl. Pour the dressing over vermicelli mixture, add
the green onions (slice into thin rounds, tops included). Set aside while
preparing pork.
4. Remove the pork from refrigerator and put into a wok or large
heavy skillet. Include some of the marinade. Stir pork strips until
browned and cooked through, about 5-7 minutes. Drain and add to the salad
mixture. Mix the salad well. Cover and refrigerate 1 hour to allow the
flavors to blend. If desired, sprinkle with toasted sesame seeds just
before serving.


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NOTES : Steamed broccoli flowerettes go well in this salad, and chopped
waterchestnuts will add some crunch.



SALAD OF CHICKEN & MELON *

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
3 Chicken breasts; whole -- boneless
1 Cantaloupe
1/2 pound Black grapes
1/2 pound Asparagus
1 cup Chicken broth
1/2 cup Dry white wine
1 Garlic clove -- crushed
3 tablespoons Capers
3 tablespoons Parmesan cheese -- coarsely
grated
-----DRESSING-----
1/4 cup Lemon juice
1/4 cup Oil
1/4 cup Dry white wine
1 Garlic clove -- crushed

Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil,
steam or microwave until just tender. Cut asparagus into 2 inch lenghts.
Combine broth, wine and garlic in a pan, add chicken; bring to a boil,
reduce heat and simmer for 5 minutes on each side, or until tender. Drain
chicken, cool, and shred finely. Combine chicken, melon, grapes, asparagus
and capers with dressing. Serve with parmesan cheese. Dressing: Combine
all ingredients in a jar, shake well.


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SALAD WITH ZESTY VINAIGRETTE DRESSING

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Vegetable oil
1/4 cup White wine vinegar
1 teaspoon Salt
1 teaspoon Dry mustard
1/2 teaspoon Sugar
1/2 teaspoon Garlic powder
3 To 4 drops hot pepper sauce

"The dressing really gives the lettuce and vegetables nice zip." - Fayne
Lutz
Salad greens Bell peppers, mushrooms, tomatoes, and/or other vegetables
of your choice
In a jar with a tight-fitting lid, combine the first seven ingredients
and shake well. Toss salad greens and vegetables in a large bowl or
arrange on individual salad plates. Serve with dressing.

Yields: 1 cup dressing From: "Taste of Home" Magazine Posted by: Debbie
Carlson (PHHW01A) - Prodigy


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Salad-in-a-Boat

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Water
5 tablespoons Butter or margarine
1/4 teaspoon Salt
2/3 cup All-purpose flour
3 each Eggs
3/4 cup Shredded Swiss cheese
1 1/2 cups Small spinach leaves
8 each Cherry tomatoes
-----EGG-VEGETABLE SALAD-----
1/2 cup Mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon Ground cumin
1 cup Raw cauliflower -- sliced
1/4 pound Raw mushrooms -- thinly sliced
1 cup Frozen peas (thawed)
1 cup Celery -- thinly sliced
2 each Green onions & tops -- sliced
6 each Hard-cooked eggs

In a 2-quart pan, bring water, butter, and salt to a boil. When butter
melts, remove pan from heat and add flour all at once. Beat until well
blended.
Return pan to medium heat and stir rapidly for 1 minute or until a ball
forms in middle of pan and a film forms on bottom of pan. Remove pan from
heat and beat in eggs, one at a time, until mixture is smooth and glossy.
Add cheese and beat until well mixed.
Spoon into a greased 9-inch round pan with removable bottom or
spring-release sides. Spread evenly over bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or until puffed and brown;
turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave
in closed oven for about 10 minutes to dry. Remove pan from oven and cool
completely. Remove crust from pan. Prepare egg-vegetable salad. In a
bowl, stir all ingredients except eggs together as listed. Coarsely chop
the 6 hard-cooked eggs; gently fold into vegetable mixture.
Line bottom and sides of boat with spinach leaves.
Cut each tomato in half. Pile egg salad over spinach and garnish with
cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad):
18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483
calories.


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Salatmarinade

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Sugar
1 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Dry mustard
1/2 teaspoon Celery seed -- crushed
1/4 teaspoon Pepper
1/2 cup Tarragon vinegar
3/4 cup Olive oil

Stir all of the ingredients together except the oil.
Gradually add the oil, stirring constantly. Or, you can shake all the
ingredients in a bottle until well blended. Makes about 1 1/4 cups.


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Salatsauce #1

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 each Peppercorns -- black
1/4 teaspoon Dry mustard
1 teaspoon Salt
3 tablespoons Olive oil
1 1/2 tablespoons Tarragon vinegar
Lettuce leaves

In a wooden salad bowl crush the peppercorns into a coarse powder.
Add the salt and mustard. Stir in the oil and vinegar. Put the lettuce on
top of the mixture and chill in the refrigerator. At serving time, stir
until all the leaves are coated. Gourmet's Old Vienna Cookbook


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Salatsauce #2

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons Salt
1 1/2 teaspoons Prepared mustard
1/4 teaspoon Pepper -- black
1 each Garlic clove -- large/crushed
1/4 cup Tarragon vinegar
3/4 cup Olive oil

Mix the first 4 ingredients together and add the garlic, vinegar and salt.
Stir until the salt is dissolved. Gradually add the oil, stirring
constantly. Or, shake all the ingredients in a bottle until well blended.


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SALSA AND THREE BEAN SALAD

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRESSING-----
1 cup Thick and chunck salsa
1/3 cup Fresh lime juice -- about 2 limes
1/3 cup Vegetable oil
1 teaspoon Chili powder
-----SALAD-----
1 can Light OR dark kidney beans -- drained (15.5oz can)
1 can Black beans (15 ounce can) -- drained and rinsed
1 can Garbanzo beans (15 oz can) -- drained
1 cup Chopped red bell pepper
1/4 cup Sliced green onions
1 Medium carrot -- thinly sliced

In small bowl, combine all dressing ingredients; blend well.
In large bowl, combine all salad ingredients. Pour dressing over salad;
toss to coat. Cover; refrigerate several hours to blend flavors.


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SAN ANTONIO CHICKEN SALAD

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large Whole chicken breasts -- split, boned and ski
1/2 cup Pace Picante Sauce
1/2 teaspoon Ground cumin
1/4 teaspoon Salt
1/4 cup Dairy sour cream
2 tablespoons Mayonnaise
1 Ripe avacado
1 cup Sliced celery
Bibb or leaf lettuce leaves
4 Crisply cooked bacon slices -- crumbled

Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in
10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring
frequently, until cooked through - about 4 minutes. Transfer contents of
skillet to mixing bowl; cover and chill thoroughly. To serve, combine
chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and
coarsely chop avacado. Add avacado and celery to chicken mixture; mix
lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve
with additional Pace Picante Sauce.


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SAN ANTONIO SPINACH SALAD

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Packed torn spinach leaves
1 Can (15 oz) black beans
Rinsed and drained
1 Red bell pepper into stirps
1/2 cup Thin sliced red onion -- rings
1 cup Sliced mushrooms
1/4 cup Canadian bacon -- strips
1/2 cup Pace Picante Sauce
1/4 cup Bottled Italian dressing
1/4 teaspoon Ground cumin
Hard-cooked eggs -- cut into
Wedges or sliced (optional)

Combine vegetables, beans and bacon in large bowl. Combine Pace Picante
Sauce, dressing and cumin in small bowl; mix well. Pour Pace Picante
Sauce mixture over vegetables; toss lightly to coat with dressing. Chill.
Toss again and garnish with eggs, if desired.
Serve with additional Pace Picante Sauce. Makes about 7 1/2 cups of
salad.


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Sauerkraut Salad With Yogurt Dressing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Sauerkraut -- (1 lb can)
1/2 pound Blue grapes
6 ounces Ham -- cooked
----------dressing----------
1/2 cup Yogurt
1/4 teaspoon Salt
1/4 teaspoon Pepper -- white
1 teaspoon Honey

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half;
remove seeds if desired. Cut ham in julienne strips. Gently mix these 3
ingredients. Blend dressing ingredients and stir into sauerkraut mixture.
Marinate for 10 minutes; adjust seasoning before serving, if necessary.


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Savory Ratatouille

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:30
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tomatoes
1/4 cup olive oil
1 medium onion flakes -- sliced
2 garlic cloves -- minced
1 tablespoon fresh parsley -- chopped
1 eggplant -- 1-inch slices
2 zucchini -- sliced
1 red bell pepper
3 tablespoons wine vinegar
2 tablespoons fresh parsley -- chopped
black pepper

* Instead of parsley for garnish, use basil or oregano (fresh) if you
prefer. Prepare vegetables before beginning recipe.

Slice onion, cut garlic into slivers or mince, chop parsley, cut
eggplant into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and
chop red pepper.
Blanch tomatoes by placing in boiling water for 10 seconds. Drain,
and when cool enough to handle, peel, seed and chop. Reserve juice from
tomatoes.

1. Heat oil in a deep, heavy saucepan. Add onion, garlic and 1
tablespoon parsley. Saute about 3 minutes or until onion is soft. Add
eggplant, zucchini and red sweet pepper and mix well.
2. Cover pan and simmer over low heat until the vegetables are
tender; about 30-35 minutes. Add tomatoes with the juice, stir well, cover
again and simmer 10 minute more.
3. Remove from heat and let stand, covered, for 10 minutes.
4. Add wine vinegar and black pepper to taste. Stir well.

Place into serving dish and garnish with fresh parsley, basil or oregano.
Serve warm or at room temperature.


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Serving Ideas : Serve with poached fish or as a vegetable salad.




Savoy Coleslaw

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:15
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound bacon
1 head savoy cabbage
1 carrot -- peeled, grated
1 red bell pepper -- roasted
1 celery stalk -- diced
3 tablespoons sugar
4 tablespoons cider vinegar
3 tablespoons sour cream
salt -- to taste
black pepper -- to taste

1. Prepare vegetables.
a. Cabbage: Trim off outer leaves and remove the stem. Cut into half
from top to bottom (through the stem end) and cut each half into
paper-thin slices.
b. Celery: Peel and dice finely.
c. Red pepper: roast, remove seeds and stem then dice.
d. Carrot: Peel and grate.
2. Cook bacon until crisp. Drain well and reserve the grease. Set
aside to cool.
3. Place the cabbage in a large bowl and toss with the carrot, bell
pepper and celery. Crumble the bacon slices and add to the mixture. Set
aside.
4. Dressing: Combine 1/4 cup of the bacon fat, sugar, vinegar and
sour cream. Season with pepper and salt. Use a wire whisk to mix until
smooth.
5. Toss dressing with cabbage mixture. Serve immediately or
refrigerate up to 24 hours. Let stand 30 minutes before serving if it has
been refrigerated.


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Schnittbohnensalat (Green-Bean Salad)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Green Beans -- Fresh *
-- Boiling Salted Water
1/4 cup Stock -- **
3 tablespoons Vinegar
3 tablespoons Vegetable Oil
2 each Onions; Med. -- Thinly Sliced
1/2 teaspoon Dried Dillseed
1 teaspoon Sugar

* Green beans should be sliced lengthwise (French Cut). ** Stock is the
water that the green beans were cooked in. (Not regular
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
Cook beans in boiling salted water until just tender. Reserve 1/4 cup of
the cooking liquid and drain off the rest.
Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions,
dill, and sugar; stir until blended. Pour mixture over beans; marinate
several hours before serving.


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SESAME CHICKEN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Poultry
Low Fat Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Cooked rice
2 cups Cooked chicken breast -- - (slivered)
1/4 pound Fresh snow peas -- trimmed
cut into julienne strips
1 medium Cucumber; peeled, seeded -- - and cut into
1-1/2 x 1/4-inch strips
1 medium Red pepper -- cut into
1-1/2 x 1/4-inch strips
1/2 cup Sliced green onion -- - (including tops)
2 tablespoons Sesame seeds (optional) -- - toasted
-----SESAME DRESSING-----
1/4 cup Chicken broth
1 tablespoon Peanut oil
3 tablespoons Rice or white wine vinegar
3 tablespoons Soy sauce
1 teaspoon Sesame oil

Salad: Combine all ingredients; stir well. Serve at room temperature or
slightly chilled.

Sesame Dressing: Combine all ingredients in jar; cover tightly and shake
vigorously. Makes about 3/4 cup.

Each serving provides:
* 261 calories * 18.8 g. protein * 5.2 g. fat * 33.5 g carbohydrate * 1.6
g dietary fiber * 877 mg. sodium * 40 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is used
for calculation.

Source: "Light, Lean & Low Fat" booklet Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias


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SHREDDED CHICKEN SALAD WITH CILANTRO

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Whole chicken breasts
Salt
1/4 cup Light vegetable oil
2 cups Chopped Vidalia onions
3/4 cup Walnuts -- lightly toasted
1/4 cup Finely chopped scallions
3/4 cup Finely chopped cilantro
1 1/3 cups Homemade mayonnaise
You may use commercial mayo
Fresh ground black peppe

Place the chicken breasts in a saucepan with enough water to cover.
Bring to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until
the chicken is cooked through, about 15 minutes. Drain the chicken and
allow to cool.
Remove and discard the skin. Remove the chicken from the bones and tear
the meat into shreds. Place in a salad bowl and set aside.
Heat the oil in a medium-size skillet over medium-high heat. Saute the
onions, stirring, until deep golden brown, about 20 minutes. Drain the
onions and add them to the chicken. Cool to room temperature.
Add the walnuts, scallions, and cilantro to the chicken. Toss with the
mayonnaise and season with salt and pepper. Serve the salad at room
temperature.


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SICILIAN PASTA SALAD PICCATA

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Rotini macaroni -- uncooked
1 pound Chicken breasts -- boneless
skinned
1/2 cup Dry white wine
1/2 cup Water
1/3 cup Olive oil or vegetable oil
2 tablespoons White wine vinegar
2 tablespoons Lemon juice
2 Cloves garlic -- minced
1/2 teaspoon Salt
1/4 teaspoon Coarsely ground black pepper
1 1/2 cups Thinly sliced sweet red -- pepper, cut in 2-inc

1/2 cup Chopped fresh parsley
1/2 cup Sliced green onion
2 tablespoons Capers

Cook pasta according to package directions; drain. Rinse with cold water
to cool quickly; drain well. In a small saucepan, place chicken breasts;
cover with wine and water. Simmer, uncovered, about 20 minutes or until
done; discard liquid. Set chicken aside to cool. Cut chicken into
strips.
In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt
and pepper. In a large bowl, combine pasta, chicken and oil mixture. Add
red pepper, parsley, onion and capers; mix thoroughly. Cover; refrigerate.

8 servings
SOURCE: Sunday Newspaper
_ ( | ___\ \ (__() `-| (___() (__() (_()__.-| .... *Another* "thumb's up"
dish from Sandee's Kitchen! ;-)


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Simple Iranian Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cucumber -- peeled and chopped
1 medium tomato -- chopped
1 small onion -- chopped
1 tablespoon parsley -- minced
1 tablespoon olive oil
juice of one lime
salt and pepper to taste

Mix together. Chill before serving.


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SIMPLE VINAIGRETTE

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Red wine or tarragon vinegar
1 tablespoon Dijon mustard
Salt and pepper -- to taste
12 tablespoons Safflower or Canola oil -- =OR=-
9 tablespoons -Safflower or Canola AND
3 tablespoons -Olive oil)

MIX THE VINEGAR WITH THE MUSTARD, salt and pepper. Add the oil gradually,
mixing vigorously by hand or electric blender.

Makes 1 Cup
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK


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SIRLOIN CITRUS SALAD

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BARB DAY-----
1 pound Top sirloin steak -- 1" thick
boneless
1 tablespoon Olive oil
4 cups Romaine -- torn in bite-size
pieces
2 Oranges; peeled -- separated
into segments
1/4 cup Walnuts -- toasted
Strawberries; optional -- sliced
-----CITRUS VINAIGRETTE-----
2 tablespoons Orange juice
2 tablespoons Red wine vinegar
2 teaspoons Honey
1 1/4 teaspoons Dijon mustard

Preparation time: 24 minutes Prepare the Citrus Vinaigrette by thoroughly
combining all ingredients.
Makes about 1/3 cup.
Prepare the salad: Cut the beef into 1/8" strips; cut each strip in half.
Heat oil in a large nonstick skillet over medium high heat. Stir fry
beef (1/2 at a time) 1 to 2 minutes. Remove with a slotted spoon; season
with salt, if desired. Toss lettuce, beef and oranges in a large bowl.
Sprinkle with walnuts and drizzle with the Citrus Vinaigrette.
Garnish with strawberries, if desired. Serve immediately.
Serving suggestions: Sesame bread sticks.

Source: Beef Industry Council


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Sliced Cucumbers in Yogurt

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cucumbers
1/2 teaspoon Salt
1/4 cup Low-fat plain yogurt
1/2 teaspoon Sugar
1/2 teaspoon Lemon juice
1/8 teaspoon Celery seeds
1/8 teaspoon Ground cumin
1/8 teaspoon Pepper

Pare and thinly slice cucumbers. Place in small bowl.
Sprinkle with salt; stir. Let stand 10 minutes. Stir together yogurt,
sugar, lemon juice, celery seeds, cumin and pepper in small bowl to mix
well. Transfer cucumbers to colander; rinse with cold water. Squeeze with
hands to extract as much liquid as possible.
Return to bowl. Stir in yogurt mixture. Refrigerate covered until serving.
Makes 4 servings. PER SERVING:
calories- 27, protein - 1 g., fat - 0, carbohydrates - 5 g., cholesterol -
1 mg., sodium - 290 mg


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SOUPER SALAD (LF)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Salads
Mcdougall Vegetarian
To Try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
46 ounces Tomato juice -- canned
1 small Red onion -- finely chopped
10 milliliters Garlic -- minced
1/4 cup -- water
1/2 cup Corn kernels -- fresh or frozn
15 ounces Black beans -- rinsed & draind
Cucumber -- seeded and finely

Red bell pepper -- seeded &
chopped
Green bell pepper -- seeded &
chopped
Zucchini -- finely chopped
Celery stalk -- finely chopped
Scallions -- finely chopped
4 ounces Diced green chilies -- canned
1 cup Jicama -- finely chopped
1/4 cup Fresh cilantro -- or parsley

2 tablespoons Red wine vinegar
2 tablespoons Lime juice

x Hot pepper sauce; to taste 1 ts Prepared horseradish; x Pepper; black
to taste 16 x Melba rounds; for garnish


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Sour Cream Dressing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Eggs -- hard boiled
1/2 pint Sour cream
2 each Spring onions
3 tablespoons Vinegar (4?... to taste)
1/2 teaspoon Dry mustard
1/2 teaspoon Salt
1 tablespoon Sugar
Red pepper or paprika

Mash egg yolk, add salt and mustard, sugar and paprika or red pepper.
Add sour cream and enough vinegar to make it thick and soupy. Chop and add
egg whites and chopped spring onions. Especially good over Spring leaf
lettuce. Mrs. Brice McAdoo Clagett


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SOUR CREAM POTATO SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bar-B-Q Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Medium red potatoes -- cooked
jackets
1/3 cup Clear -- bottled Italian

1 1/2 cups Sliced celery
1 cup Sliced green onions
4 Hard boiled eggs
1/2 cup Sour cream
1 cup Mayonnaise
1 1/2 teaspoons Horseradish sauce
1 teaspoon Yellow mustard
1 1/4 teaspoons Celery seed
1/3 cup Diced cucumber
Salt & pepper to taste

While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery
and onion. Add the egg whites, chopped. Sieve egg yolks, combine with
mayonnaise, sour cream, horseradish, mustard, and celery seed.
Chill 2 hours and add diced cucumber.

Contributed by Wesley Pitts Origin: "Wenonah's Pantry", Bryan, TX


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Southwest Chicken, Bean and Rice Salad

Recipe By : Bon Appetit- Light & Easy Special Edition
Serving Size : 6 Preparation Time :0:30
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint water
1 1/4 cups chicken broth
1 1/2 cups long-grain rice
6 chicken breasts -- boned, skinned
1 1/2 tablespoons olive oil
2 teaspoons ground cumin
2 15 oz cans black beans -- rinsed and drained
1 bell pepper -- chopped
1/2 red onion -- chopped
1/4 cup cilantro -- lightly packed
3 tablespoons lime juice -- fresh
2 large garlic cloves

I fix this (and double it) to take to pot luck lunches; today it
is on its way to a dog show. I like to have it once a month anyway. It has
great flavor and it is a complete meal. Great for a cool summer dinner.

Bring 2 cups of water and 1 cup of chicken broth to boil in a heavy
medium sauce pan. Add rice. Season with salt and pepper; reduce heat to
low. Cover and simmer until rice is tender and liquid is absorbed, about
20 minutes. Tranfer rice to large bowl and cool.

Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken
with 1/2 tbs of olive oil. Season with salt and pepper sprinkle with 1
tsp. cumin. Broil chicken until cooked through, about 10 minutes. Cool
and cut into 1 inch pieces.

Add chicken, black beans, corn, bell pepper, red onion and cilantro to
rice in boil. Combine remaining 1/4 cup chicken broth, remaining
tablespoon olive oil, remaining teaspoon cumin, lime juice and garlic in
blender. Process until garlic is finely minced. Season to taste with salt
and pepper. Pour dressing over salad in bowl and toss well.

(Can be prepared up to four hours ahead. Cover and refrigerate.)

EAT-L Gary Watson /\
Santa Cruz Mtns. / \/\ Nirvana, with an
Los Gatos, CA / /\/ \ ocean view...
/ / \ \
~~~~~~~~~~~~~~~~


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Southwestern Three-Bean Salad

Recipe By : Eating Well, July-Aug 1993
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Salads
Beans Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 Ounces Black Beans, Canned -- rinsed and drained
15 Ounces Pinto Beans, Canned -- rinsed and drained
15 Ounces Chickpeas, Canned -- rinsed and drained
3 Chipotle Pepper In Adobo Sauce -- finely chopped
3 Tbsp Cider Vinegar
2 Tbsp Canola Oil
1/4 C Cilantro -- chopped
Salt and pepper to taste
1/2 head Iceberg Lettuce -- shredded
1/2 Vidalia Onion -- thinly sliced

In a large bowl, combine black beans, pinto beans or black-eyed peas,
chickpeas, chipotles, vinegar, oil and cilantro. Toss until well mixed.
Season with salt and pepper. Arrange lettuce on a serving platter, mound
the bean mixture over top and garnish with sliced onions. Serves 6 as a
side dish.
Edited for Master Cook II by Gary Watson
Eating Well, July-Aug 1993/MM by DEEANNE


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Nutr. Assoc. : 157 0 0 2625 0 0 0 0 747 0



Spaghetti Salad

Recipe By : Kitty Ross's recipe/Bob b1744
Serving Size : 16 Preparation Time :0:00
Categories : Cucumbers Pasta
Peppers Salads
Tomatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds thin spaghetti
1 onion -- chopped
1 cucumber -- chopped
1 green or red bell pepper -- chopped
2 medium tomatoes -- chopped
1 12 oz. bottl Italian salad dressing or Fat Free -- (Wish Bone)
1 jar Salad seasoning -- (McCormicik's)
1 pkg Italian salad dressing mix, dry -- (Good Seasons)

Cook, drain and rinse spaghetti. Chop all vegetables quite fine. Mix
together
bottled salad dressing, salad seasonings and dry salad dressing mix. Shake
to
mix well. Pour over spaghetti. Let chill overnight in refrigerator.


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NOTES : A realy good potluck dish.



Spaghetti Squash and Avocado Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium spaghetti squash
6 mushrooms -- sliced
1/2 red bell pepper -- julienned
1/2 green bell pepper -- julienned
4 ounces sliced black olives -- drained
2 avocados -- seed,peel,slice
-----Avocado Oil Vinaigrette-----
3/4 cup avocado oil -- or light vegetable o
1/4 cup white wine vinegar
3 cloves garlic -- crushed
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Prepare Avocado Oil Vinaigrette at least 24 hours before serving
time. Shake all ingredients together in tightly covered container. Let
Vinaigrette stand at least 24 hours.
Halve squash lengthwise, scoop out seeds. Place halves
cut side down in large saucepan; add water to a depth of two inches;
cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain
off water; cool squash and shred into strands. Mix squash,
mushrooms, peppers, olives and avocados in serving bowl. Pour
Vinaigrette over, toss gently and serve.





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Sparkling Salad

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package lime gelatin powder
1 cup water
7 ounces lemon-lime soda
1 cup applesauce
--- Garnish: ---
grapes -- frosted, * see note
mint sprigs

* To make frosted grapes for decorations: Beat an egg white until frothy.
Dip the grapes into egg white then immediately roll in sugar, preferably
superfine, and then lay on waxed paper until dry. Use tinted sugar for
more color variety.

SALAD:
1. Place lime-flavored gelatin into bowl; add 1 cup very hot water
and stir until gelatin is completely dissolved. Blend in a 7-ounce bottle
of lemon-lime carbonated soft drink. Chill this mixture until consistency
of unbeaten egg whites.
2. Lightly oil a decorative 1-quart mold with vegetable oil; do not
use olive oil. Invert mold to drain off any excess oil.
3. When gelatin is somewhat thickened, add 1 cup thick applesauce.
Blend quickly. Pour mixture into mold and chill until firm.
4. Unmold onto serving plate and surround mold with frosted grapes
and sprigs of mint.


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NOTES : This salad has a sparkling color and is perfect for serving with a
holiday meal as a side dish.



SPICY BLACK BEAN & LENTIL SALAD

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cooked black beans
2 cups Cooked red lentils
1 teaspoon Dry mustard
3 tablespoons Minced garlic
1 tablespoon Fresh parsley -- minced
1/2 cup Rice vinegar
Juice from 1 lemon
1 teaspoon Salt
3 tablespoons Olive oil
1 teaspoon Crushed red peppers
1 small Butterhead lettuce -- torn
2 large Red bell peppers -- sliced
2 large Red potatoes, cooked -- sliced
1/2 cup Grated carrots

Put legumes in separate bowls. Whisk together mustard, garlic, parsley,
vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly
between legumes. Marinate covered in the fridge for 1 hour.

Line salad plates with lettuce, top with peppers. Arrange small piles of
potatoes, carrots & legumes on each plate. Drizzle marinade over the
meal.

VT July 1993


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SPICY CORN AND BLACK BEAN SALAD

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Salads Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Shelton
******SALAD******
2 cans Mexicorn -- (corn and red and
peppers), 11oz -- drained
15 ounces Black beans; drained -- rinsed
4 1/2 ounces Sliced Mushrooms -- drained
1/2 cup Green Onions -- sliced
1/2 cup Cucumbers; peeled -- slice

2 tablespoons Fresh Jalapeno Pepper -- finely chopped
******DRESSING******
1/3 cup Oil
1/4 cup Rice Wine Vinegar or White -- Vinegar
1/4 cup Orange Juice
1 teaspoon Garlic -- minced
1/2 teaspoon Salt
*****BEFORE SERVING*****
1/4 cup Fresh Cilantro -- chopped
1 tablespoon Orange Peel -- grated
2 teaspoons Cumin seed (or 1 ts)
Lettuce Leaves

In large bowl, combine all salad ingredients; blend well. In small bowl
using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour
over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend
flavors.

Just before serving, drain salad. Stir in cilantro, orange peel and
cumin seed. Serve in lettuce-lined bowl or on lettuce-lined plates. Store
in refrigerator.

Makes 11 (1/2-cup) serving.

Pillsbury bake-off recipes - Green Giant Mushroom Edition.


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Spinach and Apple Salad w/ Bacon Dressing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces fresh spinach -- torn in bite sized p
4 bacon slices
1 tablespoon vegetable oil
1 small onion -- diced
2 tablespoons cider vinegar
1 teaspoon brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 apple -- cored and thinly sli

Place spinach in large bowl. Cook bacon in large skillet over medium high
heat until crisp. Remove to paper toweling to drain. Discard all but 3
Tablespoons drippings from skillet. Add oil to drippings in skillet and
heat. Add onion; cook until tender, about 3 minutes. Stir in vinegar,
mustard, sugar, salt and pepper. Bring to boiling. Remove from heat. Add

apple to spinach. Pour hot dressing over spinach and apple; toss well to
coat. Crumble bacon and sprinkle over salad. Serve immediately.





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Spinach and Grapefruit Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp poppy seeds
1/2 red onion -- thinly sliced
3 grapefruit -- pink or red
6 cloves garlic -- peeled
2 tbsp white wine vinegar
2 tbsp olive oil -- extra-virgin
1 tbsp coarse-grain mustard -- pref. Pommery
1/2 tsp honey
salt and freshly ground pepper
3/4 lb fresh spinach, washed and torn -- (16 cups)
1/2 small jicama, peeled & cut -- in matchsticks

Heat a small skillet over medium heat. Add poppy seeds and toast, stirring
constantly, until aromatic, 1-2 minutes; set aside
Place onion slices in small bowl; add cold water to cover and soak for 10
minutes. Drain.
Meanwhile, with a sharp knife, remove skin and white pith from grapefruit
and
discard. Working over a small bowl to catch the juice, cut the grapefruit
segments from their surrounding membranes; reserve the segments in a small
bowl. Measure 1/3 cup of the juice and set aside.
Bring garlic cloves in a small saucepan and add water to cover. Bring to a
simmer over medium heat; cook until tender, about 3 minutes. Drain.
In a blender, combine vinegar, oil, mustard, honey, cooked garlic and
reserved grapefruit juice. Blend until creamy. Season with salt and
pepper.
In a sald bowl, combine spinach, jicama, and reserved onions and
grapefruit
sections. Drizzle with the dressing and toss. Arrange on salad plates and
garnish with the toasted poppy seends.


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NOTES : Serves 8..



Spinach And Mandarin Oranges

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 Oz Fresh Spinach -- wash, remove thick
-- stems
1/2 C Scallions -- thin sliced
11 Oz Mandarin Oranges -- drained
1/2 C Slivered Almonds -- toasted, *

Honey-Mustard Vinaigrette:
1 Tsp Dry Mustard
Salt -- to taste
1/8 tsp Black Pepper
1 tbsp Honey
2 tbsp Cider Vinegar
1/2 C Vegetable Oil

Fresh greenery is dotted with vivid orange segments and toasted almonds
before being coated with a honey-mustard dressing.

1. Heap the spinach leaves in a large bowl.
2. Adorn the greenery with the scallions, fruit, and nuts.
3. In a small bowl, whisk together the dressing ingredients.
4. Pour the vinaigrette over the salad, toss well, and serve.

6 portions

How to toast nuts:

Spread nuts out on a cookie sheet and bake in a 350o oven for 5 to 10
minutes until golden. Different sizes and types of nuts toast at varying
times; the smaller the nut, the faster it browns, so you have to keep a
watchful eye on the oven.

Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)


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Spinach and Mushroom Salad

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:20
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces fresh spinach -- washed & chopped
10 whole fresh mushrooms -- sliced
4 hard-boiled eggs -- chopped
6 slices bacon -- cooked & crumbled
1 cup olive oil
1/4 cup sour cream
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
1 tablespoon sugar
1/2 tablespoon salt
1/4 teaspoon black pepper

Toss spinach, mushrooms, chopped egg, and crumbled bacon. Whisk remaining
ingredients together. Toss with vegetables to coat spinach.


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Nutr. Assoc. : 0 932 0 66 0 0 0 0 758 0 0



Spinach Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Fresh spinach
2 each Hard boiled eggs
1/4 cup Chopped pitted black olives
1/2 each Red onion sliced
1/2 cup Crumble feta cheese

Add vinegar and oil dressing


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Spinach Salad Parmesan (Lf)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups Fresh spinach leaves -- washed well & trimme
Bermuda onion -- thinly sliced
1 pint Cherry tomatoes
4 ounces Fresh mushrooms -- sliced
1/2 cup Radishes -- thinly sliced
1 tablespoon Grated Parmesan cheese
-----PER CUP-----
*cals
*mg chol
*gm dietary fiber
*gm fat
*mg sodium (analyses are -- for no-fat dressing)

Toss together all ingredients. Serve with your favorite no- or low-fat
dressing. Makes about 6 cups.


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Spinach Salad with Pears and Cranberries

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp finely shredded orange peel
1/2 cup orange juice
1/2 cup seasoned rice vinegar
1/3 cup dried cranberries
2 firm-ripe pears -- (3/4 lb. total)
3/4 cup thinly sliced red onion -- rinsed
1 lb baby spinach leaves, rinsed, crisped -- in bite-sized pi

Combine orange peel, orange juice, seasoned rice vinegar, and dried
cranberries. Core and thinly slice pears; add pears and onion to dressing.
Just before serving, pour over spinach; gently mix.


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NOTES : Sunset Magazine. Serves 6-8..



Spring Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Snow peas
1/2 pound Mixed green and yellow beans
6 each New red skinned potatoes
1/2 pound Carrots
1 cup Frozen sweet corn
1 cup Fresh or frozen peas
2 each Tomatoes
4 each Hard cooked eggs
----------dressing----------
3 each Large egg yolks
1 teaspoon Dijon mustard
1 each Salt
1 each Pepper
1 1/2 cups Saflower oil
1 tablespoon Lemon juice
1 each Shallots -- finely chopped
1 teaspoon Honey
1 tablespoon Finely chopped fresh mint
1 tablespoon Finely chopped fresh parsley

Top and tail beans. Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp. Drain and refresh under cold running
water. Add potatoes to boiling salted water, Cook gently for 15 minutes or
until tender. Drain. Place peeled corrots in a saucepan with enough cold
water to cover. Salt lightly, bring to a boil, then reduce heat and
simmer until tender. Drain. Add corn and peas to small amounts of lightly
salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and
peas on tea towel to drain while preparing dressing. Peel and seed
tomatoes and cut into small dice. DRESSING: Whisk together egg yolks,
Dijon mustard, salt and freshly ground pepper. When mixture begins to
thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a
1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As
mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice.
Stop adding oil when mayonnaise is desired thickness) Stir in shallots,
honey, mint add parsley. Adjust seasoning. Arrange vegetables on one
large plater or individual plates, and garnish with egg wedges. Thin
mayonnaise with boiling water and lightly coat salad.
(Any leftover mayonnaise can be refridgerated for up to 1 week).


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Springtime Chicken Salad

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cream cheese
3/4 cup heavy cream
1/4 cup orange juice
1 1/2 teaspoons curry powder
salt and pepper -- to taste
2 tablespoons chutney
2 cups cooked chicken -- cubed
flaked coconut
mandarin oranges

Place first 6 ingredients in blender and blend until smooth.
Toss with cooked cubed chicken, flaked coconut, and 1 to 2 cans (drained)
Mandarin oranges. Chill. Serve on a bed of lettuce, sprinkle with slivered
almonds and paprika. This salad tastes wonderful served in a melon....
Sheryl House


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