salad recipes 8
SPRINGTIME CHICKEN SALAD *** NFXS18B
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Salads
Vegetables Dressings
Amount Measure Ingredient -- Preparation Method
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Chicken breast halves
1 pound Fresh asparagus
Head iceberg lettuce
Lemon slices for garnish
-----LEMON-HERB DRESSING-----
1/2 cup Lemon juice
2 tablespoons Lemon juice
Sm clove garlic -- pressed
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Slivered toasted almonds
VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon
juice and water or broth to cover in a 9-in skillet. Place over med heat.
Bring to a boil slowly. Reduce heat. Simmer for 1 min.
Remove from heat. Cover. Let stand 20 mins. Remove chicken, pat dry and
shred. PREPARATION: Place chicken in a saucepan. Cover with water. Simmer
for 20 min. until done. Remove. Cool. Wash asparagus.
Snap off stalks at the point of tenderness. Partially fill a large skillet
with water. Bring to boil. Add asparagus. Cover and heat until water comes
back to a boil. Uncover. Boil slowly for 4-5 mins until spears bend a
little when lifted. Drain. Cool. With a knife, shred half of the lettuce.
Place in a large salad bowl. combine the dressing ingredients. Shake until
blended. Drizzle half of the dressing over the lettuce. Shred the chicken.
Slice the asparagus into 2-in diagonal pieces. Combine with the lettuce.
Drizzle with remaining dressing. Garnish with lemon slices. Serve,
sprinkled with almonds, if desired.
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Stir-Fried Beef Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Salads
Main Dish
Amount Measure Ingredient -- Preparation Method
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1 pound Beef round steak -- boneless
2 tablespoons Oil -- cooking
Garlic clove -- minced
8 ounces Mushrooms, fresh -- sliced
Cucumber -- chopped
Green pepper -- strips
Onion -- sliced *
1 teaspoon Italian seasoning
1 teaspoon Salt -- seasoned
1/8 teaspoon Pepper, red -- ground
Tomatoe -- large **
8 ounces Spinach leaves -- fresh
* Seperated into rings ** cut into wedges
~------------------------------------------------------
~------------------ PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat,
59mg chol., Partially freeze beef; slice thinly across the grain into
bite-size strips. In wok or large skillet cook half the beef in hot oil
till browned on all sides. Remove from pan. Repeat with remaining beef and
garlic; remove from pan. Add mushrooms, cucumber, green pepper strips,
onions rings, Italian seasoning, salt, and red pepper to wok.
Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to
wok; add tomatoe. Cook 1 to 2 minutes or till heated through.
Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach
leaves to wok; cover and cook for 1 minute or till slightly wilted.
To serve, arrange spinach on four bowls or plates; spoon meat mixture
atop. BETTER HOMES AND GARDENS
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Strawberry Jello Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Londontowne
Amount Measure Ingredient -- Preparation Method
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1 package Strawberry Jello
2 cups Boiling water
3 each Bananas -- mashed
1 can (lg) crushed pineapple
30 ounces Frozen strawberries -- undrain
1 package Sour cream -- large
Mix Jello and 2 cups boiling water and let cool. Add mashed bananas,
pineapple, and undrained frozen strawberries. Put half the mixture into
13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add
remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H.
Alexander Perry
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Summertime Rice Salad
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:15
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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2 cups cooked rice
--- Vinaigrette -----
2 tablespoons fresh lemon juice
1 red bell pepper -- finely diced
3 scallions -- chopped
1 carrot -- chopped
3 tablespoons fresh parsley -- * chopped (see note)
1 cucumber -- peeled and diced
1 tomato -- peeled and chopped
1 celery stalks -- peeled and diced
* Substitute dill or basil for the parsley if preferred.
1. Put rice in a serving bowl and pour 2 tablespoons lemon juice and
4 tablespoons Vinaigrette over. Add freshly ground black pepper to taste.
Toss well with fork.
2. Prepare all the remaining ingredients, except tomatoes and
cucumbers, and blend. Mix well and let cool.
3. Add onions and cucumbers just before serving to maintain best
texture and taste for those two vegetables.
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Serving Ideas : See "Vinaigrette" dressing recipe in this cookbook.
Sunshine Orange, Onion and Avocado Salad
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:15
Categories : Fruits Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 head Romaine lettuce -- chopped
2 cups arugula
3 navel oranges
1 Vidalia onion
fresh parsley -- chopped
--- Dressing: -----
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh orange juice
black pepper
1 avocados -- sliced
For salad base, wash, dry and tear into bite-sized pieces the romaine
and arugula or watercress. Place a portion on each of 4 serving plates and
place in refrigerator while preparing dressing.
Peel the oranges and remove as much of the white pith as possible.
Slice into thin slices, then into half. Place orange slices into bowl.
Slice onions very thin then place in bowl with oranges.
Add the parsley and gently toss to combine. Slice the avocado but do
not toss with onions and oranges.
Arrange the oranges, onions and sliced avocado on plates in a
decorative design.
DRESSING: In small bowl, combine the olive oil, vinegar, orange juice and
black pepper to taste. Whisk well. Pour dressing over salad and serve
immediately.
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NOTES : A tangy, tart and sweet salad all in one. Use Vidalia or other
sweet onion such as Maui, Texas 1015, Imperial Sweet or Walla
Walla.
SWEET & SOUR PASTA SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Pasta
Vegan
Amount Measure Ingredient -- Preparation Method
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1 package EDEN Kamut Spirals
15 ounces Can EDEN Kidney Beans -- - drained
15 ounces Can EDEN Black Beans -- - drained
1 Red pepper -- diced
2 bn Green onions -- diced
3 tablespoons Dried basil
-----DRESSING-----
1/3 cup EDEN Brown Rice Vinegar -- OR- EDEN Red Wine Vi
1/3 cup EDEN Extra Virgin Olive Oil
1/4 cup EDEN Barley Malt Syrup
1/3 cup EDEN Shoyu
Cook Spirals as package directs. Rinse and drain. Add drained beans, diced
red pepper, green onions and basil. Prepare dressing. Mix into salad and
serve.
Prep Time: 10-15 minutes Cooking Time: 15 minutes
Copyright 1995 Eden Foods, Inc.
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SWEET POTATO SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Salads
Quick
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Sweet potatoes -- baked
1/2 cup Green peas -- cold cooked
1/2 cup Crushed unsweetened pineappl
3 tablespoons Parsley -- chopped fresh
1/3 cup Favorite dressing
8 each Lettuce leaves -- (optional)
Peel and slice sweet potatoes and place in a small bowl. Add remaining
ingredients; toss lightly. If desired, serve on lettuce leaves.
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Sweet Yogurt Dressing (Lf)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Dressings
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Plain, nonfat yogurt
1/4 cup Raisins -- (golden are nice)
1/4 cup Chopped nuts; (walnuts -- pecans, or other)
1 1/2 tablespoons Honey
-----PER 2 TBLSPOONS-----
*cals
*gm dietary fiber
*gm fat
*mg sodium
Mix all ingredients, and chill overnight. Serve cold.
Makes about 1.5 cups. Author's Note: Fresh chopped fruit becomes a special
salad or a light dessert with this dressing.
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Syrian Salad
Recipe By : Sundays at Moosewood
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1 head romaine lettuce
1 cucumber -- thinly sliced
5 radishes -- thinly sliced
1 red bell pepper -- seeded and sliced
1 green bell pepper -- seeded and sliced
2 large tomatoes -- cut into wedges
2 scallions -- chopped
1 small red onion -- sliced
3 ounces feta cheese -- sliced or crumbled
1/2 cup fresh parsley -- stem, coarsley chopp
several black olives
2 tablespoons capers -- optional
-----Dressing-----
1/4 cup olive oil
juice of one lemon
1 tablespoon wine vinegar
1 garlic clove -- pressed
salt to taste
fresh-ground black pepper to taste
pinch of dried mint
Rinse the roamaine, tear it into bite-sized pieces, and put in salad bowl.
Arrange other vegetables attractively over the romaine,topping with the
feta, parsley, olives and capers. Combine the dressing ingredients and
drizzle over the salad.
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SZECHUAN PASTA CHICKEN SALAD
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Pasta
Chicken Vegetables
Amount Measure Ingredient -- Preparation Method
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1 pound Thin noodles
3/4 cup Soy sauce
1/4 cup Peanut oil
2 cups Mayonnaise
1 tablespoon Dijon mustard
1/4 cup Oriental-style sesame oil
2 Whole boneless -- skinless
Chicken breasts
6 Green onions -- thinly sliced
2 Carrots -- peeled & coarsely
Chopped
1 Red sweet pepper -- chopped
1 (8-oz.) can sliced bamboo
Shoots -- drained
1 (6-oz.) jar mini corn on the
Cob -- drained and thinly
Sliced
1/2 cup Chopped -- fresh cilantro
1/2 pound Fresh snow peas, trimmed
Cut into julienne -- blanched
Then cooled in cold water
Drained
Lightly toasted sesame seeds
Szechuan chili oil
Poach and cool chicken breasts. Cut into bite-sized pieces and reserve.
Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce,
then peanut oil. Cool to room temperature, occassionally stirring the
noodles to coat thoroughly.
Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy
sauce and chili oil to taste. Refrigerate until ready to use.
Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini
corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture
and blend well. Cover and refrigerate until ready to serve, preferable
overnight.
Just before serving add julienned snow peas, adding a little extra soy
sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with
sesame seeds.
Serves 10 to 12 as a salad.
SOURCE: Cooking with Class, Jeanette Turrin.
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Tabbouleh (Bulgur and Herb Salad)
Recipe By : demers@ere.umontreal.ca (Demers Serge)
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup bulgur -- fine
1 medium onion -- finely chopped
1 1/2 cups parsley -- finely chopped
1/4 cup fresh mint -- chopped
1/4 cup olive oil
1/4 cup lemon juice
salt
8 romaine lettuce leaves
2 medium tomatoes -- cut in wedges
Soak bulgur in cold water 20 minutes.
Drain the bulgur and squeeze out as much moisture as possible
with your hands. Combine the bulgur, onion (or scallions),
parsley and mint in a bowl. Sprinkle with oil, lemon juice and a little
salt, and mix thoroughly. Taste and adjust the seasoning.
Cover and chill in the refrigerator.
To serve, mound the salad in the center of a plate. Decorate with
thelettuce leaves and tomato wedges. The lettuce leaves may be used
toscoop up the salad.
> One may also add to the salad: finely chopped tomatoes, cucumber or
green pepper.
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Nutr. Assoc. : 0 0 0 0 0 0 0 4780 0
Tabbouleh with Raisins
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:25
Categories : Ethnic Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup bulgur
2/3 cup scallions -- sliced
1/2 cup fresh parsley -- lightly packed
2 2/3 tablespoons fresh lemon juice
3/8 cup seedless raisins
1 1/3 tablespoons corn oil
1 1/3 tablespoons sesame oil
black pepper -- to taste
1. In a large mixing bowl, pour boiling water over bulgur just enough
to cover. Let set for 20 minutes until water is absorbed and bulgur is
tender.
2. Drain excess water from bulgur and squeeze out any remaining
water, using your hands.
3. Add sliced scallions, chopped parsley and fresh lemon juice to
bulgur. Mix well, then add remaining ingredients and blend.
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Serving Ideas : Serve as a different and delicious salad.
Tabbouli Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
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1 cup Bulgur wheat -- uncooked
2 cups Boiling water
1/3 cup Vegetable oil
1/3 cup Lemon juice
2 teaspoons Salt
1 teaspoon Pepper
1/2 cup Parsley -- chopped
3 tablespoons Mint, fresh chopped or
2 teaspoons Mint -- dry crumbled
6 each Green onions & tops -- minced
2 each Tomatoes -- chopped
Pour boiling water over wheat in a bowl. Let stand one hour. Drain well
and return to bowl. Add remaining ingredients and blend well.
Chill at least two hours. Serve on a bed of lettuce.
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Tabouli
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :24:00
Categories : Ethnic Salads
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked bulgur
1/4 cup fresh lemon juice
1/2 cup olive oil
2 cloves garlic -- finely minced
1/2 cup fresh mint leaves -- minced
1 cup fresh parsley -- chopped
1 cup scallions -- chopped
salt
black pepper
2 medium fresh tomatoes -- chopped
1 small cucumber -- peeled,seeded,choppe
Prepare bulgur according to package directions. Whisk together olive oil
and lemon juice. Add garlic, scallions, mint, and parsley. Season with
salt and pepper to taste. Mix dressing with bulgur and chill overnight.
Stir in chopped tomatoes and cucumber immediately before serving.
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Tangy Coleslaw with Cooked Dressing
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:25
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon celery seed
1 dash pepper -- fresh-ground
1/3 cup cider vinegar
1/4 cup water
1 teaspoon yellow mustard
1 tablespoon grated onions
3 egg yolks -- beaten
1/4 cup margarine
1 cup sour cream
1 cabbage head -- shredded
1/2 cup shredded carrots
1/4 cup green peppers -- minced
jicama
* Jicama is a Mexican vegetable root, the texture of a turnip or potato
but with its own unique taste. Peel jicama and cut into strips about 1/2
by 3 inches long to serve with the coleslaw after it is prepared and
chilled.
Combine flour, sugar, salt, celery seed and pepper in pan. Stir in
vinegar gradually. Add water, mustard and onion. Cook over medium heat,
stir constantly. Cook until mixture thickens (don't undercook or it will
have a starchy taste).
Stir small amount into beaten egg yolks; stir egg yolk mixture into
the hot mixture. Cook, stirring constantly for 1 to 1-1/2 minutes more.
Add margarine and stir until thoroughly incorporated. Chill thoroughly.
Fold in sour cream. Combine cabbage, carrots and green peppers (red
peppers if you wish). Toss lightly to blend.
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Serving Ideas : Serve this at your next outdoor grill party.
TARRAGON CHICKEN SALAD LOAF
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Chicken breasts *
1 pound Asparagus **
1/2 cup Water
1 cup Mayonnaise
2 tablespoons Lemon juice
1 1/2 teaspoons Tarragon -- dried crushd
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 Carrot -- shredded
1 Red pepper -- chopped
3 Green onions -- minced
1 pound Egg Bread -- oval loaf unslice
* Boned, skinned and split ** Cut diagnally in 1/2 inch pieces 1. In 13 x
9 x 2-inch microwave-safe baking dish, arrange chicken breasts with
thicker portions toward outside. Cover with plastic wrap; turn back one
corner to vent. Cook on HIGH 10 minutes, turning chicken over after 5
minutes. Let cool in dish. 2. In medium glass bowl, combine asparagus and
water. Cover; vent. Cook on HIGH 3 minutes; drain. Rince with cold water;
drain. Set aside. 3. In bowl, whisk mayonnaise with lemon juice,
tarragon, salt and pepper until blended. Stir in asparagus, carrot, red
pepper and onions. Cut chicken imto 1-inch pieces. Stir into mayonnaise
mixture. 4. With serrated knife, cut off a thin slice from top of bread;
remove inside (reserve for other use), leaving a 1/2-inch shell. Spoon
salad into bread shell, mounding slightly. If desired, garnish with fresh
tarragon. To serve, cut into wedges. Makes 8 to 10 servings... MW Tip: To
dry fresh herbs in a quick, easy way, line a MW-safe plate w/2 paper
towels, one on top of the other. Evenly spread 2 cups of clean, dry leaves
or sprigs on towels. Cook herbs on HIGH 4 minutes, turning at least once.
Store the dried herbs in a tightly covered container. Source: McCall's
Beat Recipes, 1990, April, Micro-Way...
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TEX-MEX PASTA SALAD
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tomatoes -- chopped
1 Green pepper -- cubed
1 Yellow pepper -- cubed
1/2 Hot pepper -- chopped
3 tablespoons Olive oil
3 tablespoons Red wine vinegar
1 Clove garlic -- minced
2 tablespoons Chopped parsley
1 tablespoon Chili powder
2 cups Cooked pasta
1/2 cup Jack cheese -- cubed
2 tablespoons Sunflower seeds
Combine vegetables in large bowl. Combine oil, vinegar, garlic, parsley,
chili powder, salt & pepper to taste. Pour over vegetablemixture. Stir
in cooked pasta, sprinkle with cheese and sunflower seeds, toss.
Chill.
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TEX-MEX SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Tex-Mex Salads
Vegetables Misc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion -- chopped
4 Tomatoes -- chopped
1 Head lettuce -- chopped
1 1/4 cups Cheddar cheese -- grated
3/4 cup Italian dressing
1 pound Ground meat, beef, turkey -- or chicken
15 ounces Kidney beans -- drained
1/4 teaspoon Vegetable seasoning
1 Bag tortilla chips -- crushed
1 large Avocado -- sliced
7 1/2 ounces Olives
Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.
Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.
Mix with cold salad. Toss in crushed tortilla chips and avocado slices.
Garnish with olives, if desired.
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Tex-Mex Tuna Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Solid white tuna in water -- drained and flaked (
1/2 cup Sliced ripe olives
1/2 cup Sliced green onions w/tops
1/2 cup Thinly sliced celery
2/3 cup Pace Picante Sauce
1/2 cup Dairy sour cream
1 teaspoon Ground cumin
Lettuce leaves -- OR
Shredded lettuce
12 Taco shells -- OR
3 cups Tortilla chips
Combine tuna, olives, green onions and celery in medium bowl. Combine Pace
Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture;
toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna
mixture into shells. Or, line individual serving plates with shredded
lettuce; top with tuna mixture and surround with tortilla chips.
Drizzle with additional Pace Picante Sauce; top with additional sour
cream, if desired.
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THAI POMELO-AND-CHICKEN SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Poultry
Fruits/Nuts
Amount Measure Ingredient -- Preparation Method
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1 Pomelo -- -=OR=-
1 -Grapefruit (sweet ruby red)
1 Whole cooked chicken breast -- hand-shredded
1 teaspoon Chopped red chili -- (or to taste)
1 tablespoon Fish sauce (nam pla)
1 teaspoon Sugar
1 small Lime -- juiced
1 Head of leaf lettuce -- (for garnish)
1 tablespoon Chopped fresh coriander
2 tablespoons Crisp Fried Shallot Flakes -- (Instructions follow
1/4 cup Chopped roasted peanuts
-----CRISP FRIED SHALLOT FLAKES-----
6 Shallots -- thinly sliced
1 cup Vegetable oil
Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter
than the normal grapefruit.
PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently
flake the flesh. If using grapefruit, drain excess juice. Chill. In large
bowl, combine pomelo and shredded chicken. Mix together the chopped red
chili with fish sauce, sugar and lime juice; toss with chicken mixture.
Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2
teaspoons of the Crisp Fried Shallot Flakes.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they
are all the same thinness to ensure even cooking. Heat a pan with the
vegetable oil over medium heat. Add shallots and fry slowly until browned
and crisp, about 5 to 10 minutes. The moisture in the shallots should be
completely cooked out. Drain on paper towel. Stored in an air-tight
container, the shallots will keep several weeks.
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THAI YAM YAI SIAMESE PRINCESS SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Poultry
Pork Meats
Thai
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MEAT INGREDIENTS-----
1/4 pound Chicken breasts -- boneless
1/4 pound Pork -- diced lean
1/4 pound Shrimp, small -- peeled
deveined & -- rinsed in cold water
2 Sausages, Chinese -- cooked
-----SALAD DRESSING-----
4 Limes -- peeled
1 cup Vinegar -- white
4 tablespoons Nam Pla (fish sauce)
1 teaspoon Salt
4 tablespoons Sugar -- brown
1/2 bn Cilantro
3 Chilies -- Serrano
3 Garlic -- Thai pickled
1 teaspoon Oil -- Olive (optional)
In a large pot add all of the meat ingredients and bring it to a boil.
Boil for about 20 minutes or until the pork is thoroughly cooked. Drain
the water and set the meats aside.
Place all of the salad dressing ingredients into a food processor or
blender. Blend until ingredients become liquid. Using your choice of salad
greens, place the cooked meats on top of the greens and top with the salad
dressing.
source: "I love Thai food" by Victor Sodsook, published by Spice Market
Studio, printed in Bangkok, Thailand, ISBN 0-9625181-07, 1989. Victor
Sodsook owns the "Siamese Princess" restaurant in Los Angeles, CA. typed
by Dorothy Hair, 7/10/94
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The Islands Rice-Fruit Salad
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :3:00
Categories : Salads Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup glutinous rice
1 package lemon gelatin powder -- 3.5 ounces
1 cup crushed pineapple
1 cup whipped cream
1 cup confectioner's sugar
1/2 cup chopped nuts -- * see note
1/2 cup miniature marshmallows
1 tablespoon orange marmalade
strawberries -- for garnish
mint leaves -- for garnish
lemon slices -- garnish
* Use your choice of chopped nuts. Walnuts and pecans are good choices.
1. Cook the 1 cup raw rice according to package directions.
2. Mix 2 cups boiling water with gelatin. Lightly grease a large
gelatin mold or appropriately sized dish. Pour in the dissolved gelatin
and chill until partially set.
3. Add cooked cooled rice, drained pineapple, whipped cream, sugar,
walnuts or pecans and marshmallows. Mix well and chill until firm.
4. Turn gelatin onto large serving plate and make a decorative
pattern with a few whole strawberries, mint leaves and lemon slices made
into a lemon twist shape.
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The Ultimate Salad Dressing
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Dry mustard
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Sugar
1 teaspoon Dried Oregano
2 tablespoons Parsley
2 tablespoons Minced onions
1 tablespoon Minced Garlic cloves
1 tablespoon Minced Sweet Red peppers
4 teaspoons Lemon juice
4 teaspoons White wine vinegar
1/2 cup Light Oil
In small bowl, whisk together all ingredients except oil. Whisk mixture
while slowly drizzling in oil.
Let stand for 30 minutes to blend flavours. Whisk again before using.
Dressing can also be made in food processor. (use pulse)
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Tomatensalat (Tomato Salad)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Vegetables
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 each Tomatoes; Med. -- Chopped
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Basil -- Dried
1/4 teaspoon Thyme -- Dried
1/4 teaspoon Pepper -- Freshly Ground
1/2 cup Vegetable Oil
6 tablespoons Vinegar
1 tablespoon Worcestershire Sauce
1 each Onion; Large -- Diced
Blend all ingredients together and chill for 1 hour before serving.
Serve on lettuce leaves.
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Tomato Aspic
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :3:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart tomato juice -- * see note
1/3 cup celery leaves -- chopped
1/3 cup chopped onions
2 1/2 tablespoons sugar
1 teaspoon salt
1 bay leaf
1/8 ounce peppercorns
1/2 cup cold water
2 packets gelatin powder -- 1 tbsp each
2 1/2 tablespoons vinegar
Worcestershire sauce -- optional
* For spicier aspic use 3 cups tomato juice and 1 cup Spicy V-8 juice. Add
Worcestershire sauce for a unique taste, but be careful not to add too
much -- try 1/2 teaspoon at first.
1. In a saucepan place the juice, celery leaves, onion, sugar, salt,
bay leaf and peppercorns. Heat and simmer, uncovered, for 10 minutes.
2. Place the gelatin into 1/2 cup cold water and let stand to soften,
about 5 minutes.
3. Remove juice mixture from heat and strain liquid into large bowl,
discarding other ingredients.
4. Immediately add the gelatin mixture into the juice and stir until
gelatin is completely dissolved. Add the vinegar and stir to combine.
5. Place the mixture into a mold and chill until firm. You may want
to lightly grease the mold for ease in removing. Unmold onto a bed of
lettuce and serve immediately.
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NOTES : To keep leftover aspic, cover tightly and place back in
refrigerator. Do not let stand at room temperature long.
Tortellini and Artichoke Pasta Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces tortellini, cheese-filled -- or chicken
4 marinated artichoke hearts
2 tablespoons red bell pepper -- roasted or pimento,
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon parmesean cheese -- grated
2 tablespoons basil -- chopped
2 tablespoons parsley -- chopped
salt and pepper
Cook tortellini, rinse and drain well. Toss with 1 tbs. of the marinated
artichoke liquid to keep from sticking together. More may be added for
flavoring of desired. Drain artichokes. Cut into chunks. Combine
remaining ingredients and toss gently in a large bowl to combine.
Refrigerate if not served immediately.
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Tortellini Pesto Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup parsley sprigs -- lightly packed, stem
1/4 cup fresh basil
1 clove garlic
1/3 cup Parmesan cheese -- grated
1/4 cup olive oil
8 ounces broccoli
14 ounces cheese tortellini
2 1/4 ounces black olives -- slice, drained
6 ounces provolone cheese -- cubed
2 medium tomatoes -- seeded and chopped
1/3 cup pine nuts -- toasted
For pesto: in food processor bowl or blender container combine parsley,
basil and garlic. Cover and process or blend till finely chopped. Add
parmesan cheese. Cover and process or blend until combined. With lid
ajar, add oil a little at a time, processing or blending after each
addition till well combined; set aside. Remove the outer leaves and tough
parts of stalks from broccoli. Cut stalks crosswise into 1/4 inch thick
slices and break floweretts into smaller pieces; set aside. In a large
covered saucepan cook tortellini according to package directions; add
broccoli during the last 5 minutes of cooking. Drain. In a large salad
bowl combine pesto, broccoli, tortellini and olives. Toss lightly. Cover;
chill for 4 hours or overnight. To serve, add provolone cheese, tomatoes,
and nuts to tortellini mixture, toss lightly.
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Tortellini Salad
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads Side Dish
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds tortellini, spinach-filled
1/2 pound Prosciutto -- thinly sliced
3/4 pound peas, frozen
1/3 cup basil, fresh -- washed & torn
1/8 cup parsley -- fresh, chopped
1/8 cup Parmesan cheese
DRESSING
1/2 cup white wine vinegar
1/2 cup lemon juice
1 tablespoon Dijon mustard
3 each garlic cloves -- peeled & pressed
1 cup olive oil
1/2 teaspoon Pepper
Boil pasta until al dente, and rinse with cold water. Trim fat from
prosciutto and cut into small squares. Steam peas until just tender and
cool rapidly with cold water.
In a small bowl blend all of the dressing ingredients EXCEPT olive
oil. Mix well with wire whisk. While still whisking, add olive oil until
dressing is well blended.
Combine tortellini, prosciutto, and peas in a large bowl. Add half of
the dressing. Toss gently. Add basil and toss until well mixed. Chill.
Just before serving moisten with remaining vinagrette and put in serving
dish. Sprinkle with parsley and parmesan cheese.
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Tropical Chicken Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Chicken, white meat -- *
Apples -- peeled and diced
1 cup Pineapple Chunks
1/3 cup Chopped almonds
1/2 cup Shredded Coconut
1/4 cup White Raisins (opt.)
3 tablespoons Chopped Chutney
2 teaspoons Curry Powder
3/4 cup Mayonnaise
* Cooked and cubed In a bowl, combine chutney, curry, and mayonnaise.
Combine all other ingredients in a separate bowl. Stir curry, chutney, and
mayonaisse mixture into the chicken mixture. Serve on watercress or
lettuce leaves, with slices of avocado.
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Tropical Compote with Honey Lime Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 avocados -- seed, peel, cube
2 kiwi fruit -- peel, slice
1 banana -- peel, slice
1 papaya -- peel, slice
1/2 cup coconut flakes -- sweetened
-----Honey Lime Dressing-----
3/4 cup plain yogurt
2 tablespoons lime juice
1/4 cup honey
1/4 teaspoon lime peel -- grated
Prepare Honey Lime Dressing by mixing all those ingredients together. Mix
fruit together in serving bowl; pour Honey Lime Dressing over top.
Sprinkle with coconut and serve.
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Tuna and Avocado Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Large hard-boiled eggs
2 teaspoons Louisiana hot sauce
1 cup Avocado -- mashed
1/2 cup Onion -- chopped
1 each 6 1/2 oz can tuna (in water)
2 tablespoons Mayonnaise (maybe 3 Tbs)
2 tablespoons Dill relish
Fresh lemon juice
Salt to taste
Peel eggs and mash real well with a regular dinner fork (more or less
mince them). Peel avocado and squeeze 1/2 lemon on it to keep from
discoloring.
Then mash real well with fork. Mix these two ingredients real well.
Drain water from tuna and mix with onions, eggs, avocado, dill pickles or
relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.
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Tuna Italiano Insalata
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRESSING-----
3 tablespoons Red wine vinegar
1 large Clove garlic -- minced
1 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Sugar
Freshly ground pepper
4 teaspoons Olive oil
-----SALAD-----
2 cups Cooked, drained -- bow tie or
Spiral pasta
1/2 cup Drained, flaked -- water-packd
Tuna
2 ounces Low-fat jack or cheddar
Cheese -- diced in 1/4 inch
Cubes
1 cup Halved cherry tomatoes
1/4 cup Thinly sliced red onion
1/4 cup Thinly sliced celery
3/4 cup Steamed broccoli flowerettes
1/2 cup Sliced, canned or thawed
Frozen artichoke hearts
1/4 cup Chopped parsley
Belgian endive
1. To make dressing: In small container with tightly fitting lid,
combine dressing ingredients. 2. Cover tightly and shake thoroughly to
mix. 3. To make salad: In large bowl combine salad ingredients, except
endive. 4. Pour dressing over all and toss to mix. 5. Chill at least 1
hour. 6. To serve, arrange salad in serving bowl lined with endive spears.
DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Vegetable 1 Fat 287 Calories
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Tuna Party Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Envelopes of gelatin
1/2 cup Cold water
1 cup Chili sauce
3 tablespoons Lemon juice
1 cup Mayonnaise
1 cup Whipping cream -- whipped
1 cup Ripe olives -- quartered
1 cup Celery -- finely diced
2 cans Tuna -- drained
Soften gelatin. Heat sauce to boiling. Remove from heat and add softened
gelatin and stir until dissolved. Add lemon juice. Chill until partly
congealed. Fold in mayonnaise, cream, olives, celery and tuna. Pour into
a two quart casserole.
Refrigerate until firm.
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Tuna Taylor Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6-1/2 oz can Tuna
Drained & flaked
1/2 cup Swiss cheese -- shredded
1/2 cup Celery -- chopped
2 tablespoons Onion -- finely chopped
1/4 cup Mayonnaise
1/4 cup Sour cream
Pepper
16 slices Rye bread
In a bowl combine the tuna, cheese, celery, onion, amyonnaise, sour cream,
and pepper (to taste). Spread on the bread and serve at once. Makes 8
sandwiches.
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Tuna-Macaroni Supper Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Elbow macaroni
1 cup Mayonnaise
1/2 cup Italian-style dressing
1 tablespoon Prepared mustard
2 cups Thin -- pared cucumber slice
1 1/2 cups Diced tomato
1/2 cup Diced green pepper
1/4 cup Coarsely chopped green onion
1 teaspoon Salt
1/8 teaspoon Pepper
14 ounces Solid-pack tuna (2 cans) -- drained/broken into
1 Hard-cooked egg -- chopped
Chopped parsley
Cook macaroni as label directs. Drain; rinse with cold water. In large
bowl combine mayonnaise, Italian dressing and mustard; mix well. Add
cucumber, tomato, green pepper, green onion, salt, pepper, tuna, and
macaroni; toss to mix well. Refrigerate, covered, until well chilled -
about 4 hours. Just before serving garnish with hard-cooked egg and
parsley.
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UPTOWN SUPPER SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound (3 medium) potatoes -- - cut into 3/4-inch
1 pound Chicken breasts -- - (boneless and skin
cut into 1/3-inch strips
3/4 cup Red wine vinaigrette -- dressing (prepared)
reduced calorie
1 1/2 cups Halved cherry tomatoes
1/2 cup Chopped red onion
1 can Sliced ripe olives -- drained
(2 1/4 ounce can)
4 Romaine lettuce leaves
1/3 cup Crumbled blue cheese
In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches
boiling water 5 minutes. Add chicken; bring to boil, reduce heat, cover
and cook about 10 minutes until potatoes are tender and juices run clear
when chicken is pierced. Drain thoroughly. Add remaining ingredients to
potatoes and chicken except lettuce and cheese. Toss gently over low heat
just until warm. Line platter with lettuce; spoon mixture onto lettuce.
Top with cheese. (Salad also can be served chilled.)
Menu: Sourdough Rolls, Honeydew Melon with Lime Wedges
Nutritional Information Per Serving: 280 calories; 24 g fat; 55 mg
cholesterol; 1240 mg sodium; 31 g carbohydrate; 4 g fiber; 23 g protein.
Source: The Potato Board
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Vermicelli Salad
Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :6:00
Categories : Pasta Salads
Healthy And Hearty Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces vermicelli
1/2 cup sweet pickle juice
6 ounces French salad dressing
2 garlic cloves -- mashed
1 tablespoon poppy seeds
1 teaspoon celery seed
1 teaspoon caraway seed
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 pound diced celery
1 bunch green onions -- chopped
1/4 cup fresh parsley -- chopped
Break vermicelli into 1" pieces, and cook according to package directions.
Mix pickle juice, French dressing, garlic, and seasonings and pour over
warm vermicelli. Chill. One hour before serving, add celery, green onions
and parsley.
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Vidalia Onion and Carrot Salad
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:10
Categories : Salad Dressings Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound carrots -- grated
1/2 cup Vidalia onions -- finely chopped
--- Dressing: -----
1/2 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon wine vinegar
black pepper -- to taste
1 tablespoon fresh mint
1/2 teaspoon cumin seed
* Use Vidalia onions or other sweet onions such as Walla Walla, Maui,
Imperial Sweet or Texas 1015.
1. Grate carrots coarsely; place in serving bowl along with chopped
onions.
2. In a small bowl combine olive oil, lemon juice, wine vinegar and
black pepper to taste. Mix with wire whisk until blended. Add chopped
fresh mint and mix well.
3. Pour dressing over carrots and onions and toss well.
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Vidalia Onion, Tomato, and Basil Salad
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:10
Categories : Salads Vegetables
Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Vidalia onion -- large
2 tomatoes -- large
1/2 pound mozzarella cheese, part skim milk -- sliced
6 tablespoons olive oil
2 tablespoons wine vinegar
1/4 cup fresh basil leaves -- chopped
black pepper
1/2 teaspoon garlic -- finely minced
* Garlic is optional.
Slice the tomatoes and cheese into thick slices. Slice the Vidalia
onion into thin slices; chill for best flavor. If Vidalias are not
available substitute Walla Walla, Maui Sweet or Texas 1015.
On salad plates, arrange the tomatoes, onion and cheese in
overlapping design.
In a large measuring cup combine the oil, vinegar, garlic and black
pepper. Use a whisk to blend well. While still stirring, pour over the
vegetables. Garnish with chopped basil. Serve immediately.
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NOTES : Vidalia onions have a very short season, usually only available
from May into June. Enjoy these wonderfully sweet onions in this
salad or use in other recipes where the onion is a main
ingredient.
VINAIGRETTE PASTA SALAD WITH CHICKEN
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Olive oil
1/4 cup Fresh Pesto sauce
1/2 teaspoon Seasoned salt
1 pound Chicken breasts,skinned -- bone
1 each Sliced blanched zucchini
1/3 cup Fresh lemon juice
1 each Egg yolk
1/2 teaspoon White pepper
9 ounces Fresh Angel's Hair pasta
1/2 cup Pine nuts
In a medium bowl,place oil,lemon juice,pesto sauce,egg yolk,seasoned salt
and pepper.Whisk together until well blended.Reserve 1/4 cup mixture.Broil
chicken breast halves on both sides until tender.Slice
chicken,crosswise,unto 1" wide strips.Toss remaining oil mixture with hot
cooked,drained pasta and zucchini.Arrange on a serving platter.Place
chicken slices over pasta;sprinkle with pine nuts.Pour reserved oil
mixture over salad.Serve immediately or chill.
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Warm Bean and Tomato Salad with Basil
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Green Beans -- ends removed
3 tablespoons Olive Oil
2 each Large Dry Shallots -- chopped
1 tablespoon Balsamic or Red Wine Vinegar
1 cup Chickpeas -- drained 19oz
2 each Tomatoes, seeded -- chopped
2 tablespoons Fresh Basil -- chopped
1 tablespoon Lemon Juice -- fresh
Salt
Freshly Ground Black Pepper
* You can use 1 teaspoon of dried basil instead of the fresh stuff.
Remove the ends from the beans and cut into 1 12 inch lengths. Cook in
boiling water until just tender, about 5 - 7 minutes. Drain well.
Meanwhile heat one tablespoon of oil in a large frypan over medium heat;
cook the shallots until softened, about 2 minutes. Add balsamic vinegar
and cook until liquid is reduced. Drain chickpeas and stir in chickpeas
and green beans; cook until heated through, about 2 minutes. In a serving
bowl, combine the bean mixture with tomatoes, olives and basil. Whisk
together the remaining oil with lemon juice and pour over salad; season
with salt and pepper to taste. Serve warm or at room temperature. Serves 2
as main course, 4 as side dish. From The Gazette, 91/03/06.
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Warm Goat Cheese Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head Boston lettuce
1 head red leaf lettuce
1 1/2 ounces goat cheese -- per person
3 tablespoons pine nuts -- chopped
2 tablespoons bread crumbs
olive oil
-----Dressing-----
2 tablespoons lemon juice
2 tablespoons red wine vinegar
3 tablespoons olive oil
3 tablespoons vegetable oil
For the dressing, just mix the lemon juice and vinegar and add the oils
while whisking. Combine the pinenuts and bread crumbs in a small bowl.
Cut the goat cheese into 1.5 oz slices. Coat the slices with olive oil
and roll them in the pinenut mixture. Add any extra hazelnut mixture to
the dressing. Break the lettuce into bite size pieces and dress. Place the
goat cheese slices on a oiled sheet and bake at 350 degrees until they
begin melting. Then toast the goat cheese until the tops are brown.
Serve in individual dishes with one goat cheese slice per bowl.
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Warm Red Cabbage Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small red cabbage -- about 18 oz
1 red apple -- crisp
1 clove garlic -- finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion -- quartered and thinly
4 ounces goat cheese -- broken into large pi
1 tablespoon parsley -- chopped
1/2 teaspoon fresh marjoram -- finely chop,or 1/8 t
salt, pepper
Quarter and core the cabbage. Cut the wedges into thin pieces, 2 to 3
inches long and set aside. Cut apple lengthwise into sixths, cut out the
core, then slice the pieces thinly, crosswise. Put the garlic, vinegar,
and oil in a wide saut pan over a medium-high flame. As soon as they are
hot, add the onion and saut for 30 seconds. Add the cabbage, and cook for
about 2 minutes. Season with salt, freshly ground black pepper, and more
vinegar, if necessary. Add the goat cheese, apple, and herbs. Toss
briefly and carefully before serving.
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Nutr. Assoc. : 0 30 0 0 0 0 0 0 0 0
WARM SPICED CHICKEN SALAD WITH BALSAMIC DRESS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Misc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Balsamic vinegar
ts Ground cumin 1/2 ts Ground corriander Salt and pepper 1 lb Chicken
breast 2 tb Oil 2 ts Sesame oil 3 tb Peanut or veg. oil 1/3 c Scallions;
thinly sliced 3 c Lettuce 1/2 c Radishes; sliced
To make chicken salad combine cumin, corriander salt and pepper in small
bowl. Flatten chicken. Sprinkle with spices and rub in. Cook chicken in
oil for 6 minutes on each side. Remove. To make dressing, add vinegar,
oils and scallions to skillet drippings and cook for 1 minute. Spread
lettuce on large platter. Slice chicken into 1/2 inch strips and lay on
top lettuce.
Scatter radishes over salad. Pour warm dressing over it and serve.
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Warmer Kartoffelsalat (Hot Potato Salad)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each Potatoes;Med -- Boiled In Skins
3 each Bacon -- Slices
1/4 cup Onion -- Chopped
1 tablespoon Unbleached Flour
2 teaspoons Sugar
3/4 teaspoon Salt
1/4 teaspoon Celery Seeds
1/4 teaspoon Pepper
3/8 cup -- Water
2 1/2 tablespoons Vinegar
Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then
drain on paper towels. Saute onion in bacon fat until golden brown. Blend
in flour, sugar, salt, celery seeds, and pepper. Cook over low heat,
stirring until smooth and bubbly. Remove from heat.
Stir in water and vinegar. Heat to boiling, stirring constantly.
Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits.
Remove from heat, cover and let stand until ready to serve.
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Watergate Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Crushed pineapple
1/2 each Small bag of marshmellows
2 each Sm. pistachio inst. pudding
1/2 cup Pecans
1 each Large cool whip
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YAM SOM-O (THAI POMELO-CHICKEN SALAD)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Salads
Ceideburg 2
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pomelo or ruby red -- grapefruit
1 small Whole cooked chicken breast
1 cup Cooked shrimp
1 teaspoon Chopped red chile
1 1/2 tablespoons Thai fish sauce
1 1/2 teaspoons Sugar
Juice from 1 large lime
1 1/2 tablespoons Chopped fresh coriander
1 small Head red leaf lettuce -- for
1/4 cup Roasted peanuts -- chopped
Fresh red chile -- julienned
garnish
-----CRISPY FRIED SHALLOT FLAKES-----
6 Shallots -- thinly sliced
1 cup Vegetable oil
It's almost Chinese New Year and the stores are all stocking up on fresh
fruits which are a traditional Chinese gift for the season.
Pomelos are a big citrus fruit much like grapefruit, but somewhat drier
and sweeter. This Thai recipe makes use of them and you should be able to
find them this time of year. If not grapefruit will do.
This is from an article in the San Francisco Chronicle, 1/30/91, by Joyce
Jue.
Peel and separate pomelo or grapefruit into segments. Remove the
membranes. Seed. Gently flake the flesh apart into a bowl. Chill.
Hand shred the chicken. Add chicken and shrimp to pomelo.
In a small bowl mix together the chopped red chile with fish sauce,
sugar, lime juice and coriander; toss with pomelo chicken mixture.
Arrange the lettuce on a serving platter. Put the fruit mixture over the
lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot
Flakes, and garnish with red chile slivers.
Serves 4 to 6 as a salad entree.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they
are all of the same thinness to ensure even cooking. Heat a pan with the
vegetable oil over medium heat. Add shallots and fry slowly until browned
and crisp, 5 to 10 minutes. The moisture in the shallots should be
completely cooked out. Drain on paper towel. Store in an air-tight
container. Will keep several weeks.
Posted by Stephen Ceideburg; January 31 1991.
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Zucchini and Mushroom Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound button mushrooms
8 small zucchini
1/4 cup wine vinegar
2 tablespoons olive oil
1 teaspoon salt
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white wine
Clean the mushrooms. Cut the zucchini into 1 inch lengths. Place all
ingredients in a pot. Simmer until the zucchini is just tender. Turn off
heat. Place lid on pot and leave for 15 minutes. Place the drained
vegetables in a bowl, reserving the cooking liquid. Place this liquid
back in the pot and cook until reduced to about 1/3 cup. Discard the
tarragon. Pour over the vegetables and lightly chill (don't over-chill or
it will kill the flavor). Throw on a little finely chopped parsley before
serving.
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ZUCCHINI AND TOMATO SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetables
Low-Cal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Zucchini
Tomatoes
1/4 cup Italian dressing
Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover
vegetables. For a zestier taste, add Italian seasonings and garlic
powder. THE ANDERSONS' FOOD GARDEN
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Zucchini Fiesta Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Small zucchini*
1/2 pound Small crookneck squash*
2 tablespoons Lemon juice
1/4 cup Salad oil
1/2 teaspoon Salt
Dash of pepper -- ground cumin
1 each Green onion -- thinly sliced
1/3 cup Diced green chilies
1/3 cup Pimento-stuffed olives**
1 package (3 oz.) cream cheese***
1 each Small avocado
Lettuce leaves
Fresh coriander (cilantro)
* Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise.
*** Cut in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until crisp-tender
(about 3 minutes). Plunge into ice water to cool; drain well. In a large
bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash
and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and
cheese.
Peel and pit avocado; cut into small cubes. Add to salad and mix lightly.
To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions
of salad on each plate. Garnish each salad with a sprig of coriander. Per
Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams
cholesterol, 335 calories.
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Zucchini Salad
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :1:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium zucchini -- shredded
2 teaspoons salt
1 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon cumin seed
black pepper
paprika
2 tablespoons onion -- grated
In a colander, sprinkle zucchini with salt and allow to stand 15
minutes. Squeeze as much moisture as possible from zucchini. Combine
remaining ingredients in ceramic bowl. Stir in zucchini. Chill at least
one hour.
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Monday, June 8, 2009
salad recipes 8
