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Gala green bean salad In a small bowl whisk together vinegar, mustard, oil, dillweed, minced green
onion, salt and pepper. Set aside. Add beans to a large pot of boiling, salted
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beans, pat
Grilled vegetable salad with old bay dressing Grill all vegetables, chop into bite size pieces and toss with dressing.
Wilted cucumber salad In a large bowl toss the cucumbers with the salt and in a coriander let them drain, covered with a plate and weighted with a 1-pound can, for 30 minutes. In the bowl toss the cucumbers with the lime juice, the chili, and salt to taste. The salad may be pr
Seven-layer salad Place salad greens in large glass bowl. Layer celery, radishes, onion,
bacon, and peas on salad greens. Spread mayonnaise over peas,
covering top completely and sealing to edge of bowl. Sprinkle with
cheese. Cover and refrigerate at least 2 hou
Real german potato salad from brigitte sealing Mix everything together carefully and cook for at least 2 hours or
preferably overnight.
German Macaroni Salad: The same as above, just substitute 1/2 large package
cooked and cooled macaroni for the potatoes and add 1 Tbsp. ketsup.
From: Br
Picnic potatoe salad Boil potatoes in their jackets. Let cool, then peel and chop
into large chunks. Mix mayonnaise, yellow mustard, Louisiana
hot sauce, and salt together. Add potatoes, along with the
rest of the ingredients, and mix well. You can make this the
day befor
Endive/watercress salad Combine walnut oil, rice vinegar, walnuts, chives, Worcestershire sauce,
salt, and pepper in a small bowl and blend well.
Wash the endive and watercress and pat dry with a paper towel. Arrange
endive around the perimeter of chilled salad plates wi
Lentil salad (vrg) In a salad bowl, mix cooked lentils, celery, green beans, and parsley.
Combine dressing ingredients in a small bowl. Toss lentil mixture with
dressing and serve on shredded lettuce. Garnish with tomato wedges and
chives. Serve with crusty whol
Asian chicken salad Whisk together all vinaigrette ingredients.
Toss salad ingredients with vinaigrette in a large bowl until combined
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Contributor: Gourmet June 2003 p 166
Anne's dilly pasta salad Combine salad dressing, garlic, dill and seasonings, mix well. Add rest of
ingredients, mix lightly. Chill several hours or overnight so flavors can
mix. Serve on lettuce with crisp crackers.
NOTES: Chilling is very important.
Warm lemon-cumin chicken on pita bread salad Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons
lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to
coat. Cover and refrigerate overnight.
Preheat oven to 400F. Combine remaining 6 tablespoons oil, 3 tables
Garbanzo pasta salad Cook pasta according to package directions, omitting salt. Drain and rinse
well under cold water until pasta is cool; drain well.
Drain the garbanzo beans. Combine pasta, garbanzo beans, carrot, bell
pepper, and green onions in medium bowl.
Whis
Arugula salad In a wooden salad bowl, rub garlic and salt onto the bowl to season it. Combine
vinegar, mustard and olive oil; stir. Tear lettuce into bite sized pieces, along with
arugula. Add mushrooms and slices of red pepper. Toss well and serve.
Pesto pasta seafood salad Drop scallops and shrimp into 6 cups boiling water with 1 tsp. salt. Boil 1 - 2 minutes and drain. Blend oil, lemon juice and pesto. Mix everything together and toss. Serve at room temperature.
Basil, potato and egg salad 1. In a large saucepan, over high heat, bring potatoes and enough water to
cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes;
let cool to room temperature.
2. Meanwhile, in a medium bowl, compine yogurt, scallions, may
Asparagus salad with vinaigrette chinoise Slice the asparagus in a long diagonal at 2" intervals. Blanch in a
large pot of boiling water for about 4 minutes, until just
tender-crunchy. Drain, refresh under cold running water, then dry
carefully with paper towels.
Whisk together
After thanksgiving salad In a large bowl, combine turkey, celery, onions, pecans and bell pepper.
Combine mayonnaise, lemon juice, dill weed, salt and pepper in small bowl
and stir into turkey mixture. Refrigerate until serving.
Arrange turkey salad on lettuce leaves.
Sweet potato salad *** (dmdg94a) Peel and slice sweet potatoes and place in a small bowl. Add remaining
ingredients; toss lightly. If desired, serve on lettuce leaves. FROM:
SONDRA PETERSON (DMDG94A)
Pasta salad supreme Combine all ingredients in a salad bowl. Toss gently to mix. Chill before
serving.
Preparation time: 1 hour
Origin: Reader's Digest Magazine, June, 1994
From the Collection of Candis Compton
Cherry waldorf salad Combine first 6 ingredients. Mix lightly. Chill.
Just before servings, blend mayonnaise and lemon juice; add to salad,
tossing lightly but thoroughly.
Serve on crisp greens.
Busted by Barb
Recipe by: Possum Kingdom Lake Cookbook
Lemon fish salad 1. Rinse and pat dry fish fillet.
2. Heat oven to 350 degrees F.
3. Place fish in an oven safe dish. In a small bowl mix together wine, Worcestershire sauce and lemon juice; pour over fish.
4. Bake for 12-15 minutes; add water if you see liquid drying out
Spam broccoli pecan salad In skillet, saute SPAM over medium heat until lightly browned. In large bowl, combine broccoli, SPAM, cheese, and radishes. In small bowl, combine vinegar, oil, sugar, garlic, and dry mustard. Toss dressing with SPAM mixture. Cover and chill 1 hour. Befor
Pasta salad with tomatoes & corn Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend.
Heat remaining 1 tablespoon of oil in heavy skillet over medium heat. Add corn; saute' 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to blend.
Season
Duck salad with cheese toasts and port-currant sauce Heat heavy large skillet over medium-high heat. Sprinkle duck breast halves
with salt and pepper. Add duck, skin side down, to skillet and cook to
desired doneness, about 6 minutes per side for medium. Remove duck from
heat and let stand 5 minutes.
Meanwh
Easy chicken & dressing Contributed to the e
cho by: Pat Knox Easy Chicken and Dressing Debone
chicken, cut into bite-size pieces. Mix with soups and water. Put in
a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture.
Pour broth or butter over it. Bake for 30 minut
Luby's pea salad Combine all ingredients, cover and refrigerate for at least 2 hours.
Creamy tofu dressing Place tofu slices in a blender or a food processor fitted with the metal
blade. Add remaining ingredients and only as much water as needed to make
desired consistencey. Process until smooth. Makes 2 cups. Food Exchange
per serving: FREE; CAL
Berry sausage dressing In a saucepan, combine cranberries, orange juice and sugar. bring to a
boil for 5 minutes. Cool.
Break sausage into small pieces over stuffing mix in a large bowl and
sprinkle with baking powder. add celery, onion and egg beaten with water.
Toss gent
Caramel apple salad Mix cored & diced apples, raisins, celery and walnuts well. Mix
butterscotch pudding and plain yogurt well. Mix pudding mixture with apple
mixture well and refrigerate for at least an hour before serving. Enjoy.
Tomato, basil, and olive salad Preheat oven to 400 degrees. To make croutons, roughly tear the bread and toss with some olive oil. Place on a baking sheet lined with parchment or foil, and bake for 10 minutes or until crisp and golden. Place the arugula on serving plates and top with t
Broiled cheddar and egg salad buns The buns or rolls should be split, toasted and buttered.
Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until
Sizzling goat cheese salad On a serving platter arrange greens, olives, tomatoes, and green onions.
Cover and chill. For dressing, in a screw top jar combine salad oil,
vinegar, 2 tablespoons of water, walnut or salad oil, and mustard. Cover
and shake until well combined. I
French salad dressing whisk the mustard and lemon juice until blended. add the olive oil, salt and pepper and whisk until combined and creamy.
variations
add one to three of the following options to the basic dressing.
1 teaspoon mayonnaise
1/2 Tablesoon minced shallots
1
White cabbage, grapefruit and grape salad Finely shred the cabbage. Halve and de-seed the grapes. Cut the rind and pith from the grapefruit, cut the flesh into quarters and slice it thinly. Mix all 3 together in a serving bowl.
Beat the remaining ingredients together to make the dressing and fold
Cherry pie salad Mix cherry pie filling, pineapple and marshmallows. Chill overnight.
Add pecan and bananas. Chill.
Busted by Barb
Recipe by: Janis Alling, Possum Kingdom Lake Cookbook
3 3 rotini salad Prepare pasta according to package directions; draub, Rinse under cold
water and drain again. In large bowl, stir together the pasta, all beans,
onion, and bell pepper. In a small bowl, prepare the dressing by stirring
together mustard, oil,
Hot pepper dressing Combine vinegar, oil, red pepper flakes, hot sauce, garlic powder and
black pepper in a small bowl or cruet. Mix well. Use as a dressing
for you favorite salad.
Prep. time: 10 minutes
Red potato salad Boil cut up potatoes until tender; drain. In small bowl, put mayo, red wine vinegar, sugar, garlic salt and pepper. Whisk together. Put red onion and parsley into large bowl. Put drained potatoes on top of onions. Pour dressing over top. Stir togeth
Hawaiian turkey salad Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.
Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on
lettuce leaves and garnish with coconut.
Each serving provides:
* 291 calories
* 17.4 g. protein
Garden patch salad Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce heat.
Cover; simmer 50 to 60 minutes or until barley is tender, stirring
occasionally. Drain; cool. Transfer to a large bowl. Add kidney beans,
tomatoes, parsley, green pepper
Maw-maw's jello salad Drain fruit. Mix Jell-o (dry) with Cool Whip. Then mix in juice. Fold in cottage cheese and well drained pineapple. Ready in 15 minutes. Any flavor Jell-o may be used.
Thousand island dressing Combine egg, catsup, tomato puree, mayonnaise, relish, olives, chives, pimiento, salt, pepper, mustard and MSG and beat. Gradually beat in
buttermilk until desired consistency is reached.
Makes about 4 1/2 cups
Jerk chicken with cool romaine salad Pound chicken breasts to an even 1/2 inch thickness. Lightly rub jerk seasoning on both sides of chicken breasts. Refrigerate in an airtight container for at least 1 hour.
Lightly coat a large nonstick skillet with cooking spray, and heat over medium-hi
Spinach salad with blue cheese, spiced walnuts, pears and po For Spiced Walnuts:
Preheat oven to 300F . Line baking sheet with foil. Spray foil lightly
with nonstick spray. Whisk egg white and next 7 ingredients in medium bowl
to blend. Add walnuts and toss to coat well. Spread walnuts in single
layer on prepa
Impossible ham salad pie Preheat oven to 400F. Lightly grease pie plate 10x1 1/2". Rinse peas under
cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate.
Beat remaining ingredients till smooth, 15 sec in blender on high speed or
1 minute with han
Mustard dressing Combine all ingredients using a hand blender.
Seared ahi tuna salad Make dressing:
Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives
and ginger in small bowl to blend. Season with salt and pepper.
Make wontons:
Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375F.
Working in batc
Super-orange jello salad Dissolve jello in boiling water. Add frozen orange juice concentrate and stir until dissolved. Let cool in refrigerator until slightly thickened.
Stir in mandarin oranges and pineapple and chill until firm.
Topping:
Blend pudding mix and milk together.
Oriental dressing & marinade Combine ingredients; mix well. Use as a marinade for crisp-tender cooked
broccoli, mushrooms or favorite vegetable combinations, or toss with mixed
green salads.
Makes about 1/2 cup dressing.
Green bean salad with fresh tomato chutney Cook beans in large pot of boiling salted water until crisp-tender, about 6
minutes. Drain; rinse with cold water and drain again. Pat dry. (Beans can
be made 1 day ahead. Wrap in paper towels and store in resealable plastic
bags; refrigerate.)
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