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Fruit salad #3 Mix all together well and let set overnight.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
Lentil fatta salad Boil together the lentils, water, onion, oil, salt and pepper until
very soft (about 50 to 60 minutes). Drain and cool. Add cubed pita
bread and green onion; combine well. Serve with fresh lemon juice
and additional olive oil to taste.
Nancy's tuna salad Contributor: Nancy's ingredients
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
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
Algerian cooked carrot salad Scrape the carrots and quarter lengthwise. Cook in a little water with
garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just
before serving, cover with lemon juice, aobut 1/4 teaspoon salt, cayenne
and cumin. Sprinkle with ch
Ranch style taco salad Saute ground beef, drain well and set aside to cool. Tear lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break corn chips into smaller pieces. Chop avocado and sprinkle with lemon juice, lightly tossing to coat.
Toss togeth
Rohkostsalat (cabbage fruit salad with sour-cream dressing) 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.
Athenian salad Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine,
radishes, cucumber, and green onions in a large plastic bag. Close bag
tightly and refrigerate. Shake oil, vinegar, salt, and oregano in tightly
covered jar; refrigerate.
Ju
'egg' salad Mix the first six together until colour is consistent. For a large group,
put lettuce leaves around the bowl first, pack in the 'egg' salad, then
form a sunny happy face with a spoon. For some reason, people love it and
get a real kick o
White beans with tuna salad Soak the white beans overnight to soften. Place in a large pot of water with garlic cloves and onion. Simmer for 1 hour. Remove beans and strain. Mix remaining ingredients. Add salt and pepper to taste. As an alternative, you can use white cannelloni bean
Tiffany salad 1. Heat the oil in a large pot over medium-high heat. Place chicken in the pot, add curry powder, and cook until browned and tender. Once chilled, cut into thin strips.
2. In a shallow, broad dish, layer the following:
- chicken
- shredded cheese
- choppe
Lentil salad with smoked turkey Put lentils and chicken stock in a medium saucepan over medium-high
heat; bring to a boil. Reduce the heat and cook at a slow boil until
the lentils are softened but still firm to the bite, 15 to 20
minutes. Drain the lentils, transfer to a large bowl,
Frozen fruit freeze Combine all ingredents, stirring well, pour into 8" square baking pan.
Freeze mixture until almost firm. Spoon mixture into large bowl, abd beat
at medium speed of electric mixer until smooth and creamy. Spoon
individual dessert dishes.
Fresh fruit grunt Combine fruit, 3/4 cup sugar and cornstarch in a saucepan. Cover and
cook over low heat until mixture comes to a boil. In a mixing bowl,
combine dry ingredients and then cut in butter with a pastry blender.
When mix is crumbly, add milk, making a dou
Waldorf salad 1 Mix mayonnaise, lemon juice, and milk in a medium bowl.
Stir in apples, celery, and nuts. Serve on salad greens. Cover and
refrigerate any remaining salad.
Romaine salad with lemon vinaigrette and shaved pecorino
Summer basil salad Carbs:Use any of the following, depending on how "McDougall-correct" (I've been learning a lot from you Barbara Z!) you want to be. 16 ounces dry fusilli (or any pasta, whole wheat is fine) boiled 1 cup dry brown rice, cooked (don't kn
Wild zucchini rice salad Cook the dry rices. (Soak the wild rice in 1/2 cup water for 2-4 hours.
Then cook it in 1/2 cup water for 15-20 minutes and then add the brown rice
and cook together for 45-60 minutes longer. Add extra water if necessary.)
The rices will make 1
Italian potato salad (harper) Heat 1-inch of water (salted if desired) to boiling in a 2 quart saucepan.
Add the potatoes and cover. Heat to boiling again and reduce the heat to
simmer the potatoes for 30 to 35 minutes or until tender, then drain and
cool. Cut the potatoe
Chinese cabbage salad Prepare greens by shopping up the Napa Cabbage and the green onions. You may use a coarse chop or shred, depending on preference: coarser than most cole slaw, but not bite sized pieces.
Boil together the vinegar, 1/2 cup sesame oil and sugar.
In a frying
Melon and prawn salad In a small bowl, combine the mayonnaise, sour cream, lime juice, chutney,
and curry. Chill.
Peel and seed the melons. Cut the melons into geometric shapes or slices.
Add the melon and prawns to the mayonnaise mixture and toss gently.
Roasted pear salad Preheat the oven to 550F degrees. In a large bowl, mix the butter, honey,
and cinnamon. Add the pears and toss well. Spread the pear mixture on a
baking sheet and roast in the oven for 20 minutes, toss them once halfway
through.
In the same bowl
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.
Aloo ko achar (potato salad) Boil potatoes in jackets. When done, peel & cut into small pieces. In
a suitable bowl, combine potatoes, tumeric, salt, ground sesame
seeds, lime juice, half of the green coriander and water and mix
thoroughly. In a small pan heat mustard o
Pasta with asparagus salad Heat olive oil and cook garlic 1 min. Cook pasta until al dente and drain.
Combine pasta with oil and garlic in large bowl. Add remaining
ingredients and toss well. Serve at room temp. or refrigerate until cold
if desired.
Recipe By :
Mediterranean salad with chickpeas and arugula Serve with: Wedges of lightly toasted rosemary focaccia. Whisk first 6
ingredients in small bowl to blend. Gradually whisk in oil. Season dressing
with salt and pepper.
Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in
large bowl.
Jicama and red pepper salad 1. Dice the vegetables to equal sizes (1/4 inch or so?)
2. Wisk together the other ingredients and pour dressing over vegetables.
3. Marinate for 2 hours before serving.
Salad of chicken & melon * 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
Country ham, virginia peanuts and black-eyed pea salad Put peas in a saucepan with 3 cups water and 1/4 ts salt. Simmer over
medium-high heat until fully cooked but not mushy, 25-30 minutes.
Drain. Rinse under cold water. Dry well. Whisk together 2 tb peanut
oil, 1 tb vinegar and 1/4 ts peanut butt
Sweet chopped salad (serve with grilled chicken or fish) Make dressing: Pure dressing ingredients in a blender.
Assemble salad: Just before serving, toss together salad ingredients,
dressing, and salt and pepper to taste.
Serve with grilled chicken.
Contributor: Gourment August 2000
Picante potato salad Combine potatoes, corn , pepper, and onions in medium bowl. Combine picante
sauce,oil, vinegar, cumin and salt; mix well. Gently toss with potato
mixture; chill. Sprinkle with cilantro,and serve with additional picante
sauce.
Iceberg salad with ginger dressing To prepare dressing:
Combine the first 12 ingredients in a blender, and process until smooth.
To prepare salad:
Combine lettuce and remaining ingredients in a medium bowl. Drizzle
dressing over salad; toss gently to coat.
Contributor: Cooking Light July
Barbecued cobb chicken salad Toss romaine lettuce in CayenneButtermilk dressing, season with salt and freshly ground pepper. Top with chicken, avocado, tomatoes, and blue cheese.
Salad veronique Completely dissolve gelatin and salt in boiling water; stir in tarragon.
Add cold water and lemon juice. Chill until slightly thickened. Stir in the
remaining ingredients. Spoon into 3 individual plastic containers (for
brown bagging) or se
Tuscan potato salad Combine all ingredients; toss lightly. Allow to stand about 1/2 hour to
blend flavors before serving at room temperature.
Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's
Garden Seeds" catalog. Pg. 36.
Creamy potato salad 2 cups nonfat yogurt
1/4 cup of mustard if you like it
rice vinegar to thin
Add dressing, as much as you like. Mix and chill. If you don't like
broccoli, then use green beans or carrots or whatever you prefer.
Shared by Jan Gordon
Simply asparagus salad Bring a pot of water to a boil, add the asparagus and cook for 2-3 minutes.
Drain and run under cold water to refresh. Pat the asparagus dry with a kitchen towel.
Place the lemon juice, lemon zest, mustard, sugar, salt and pepper in a small bowl. Slowly d
East-west asparagus salad Cut or break off the tough bottoms of the spears. Cut spears into
2-inch pieces. Drop into a pot of boiling water and simmer 2 minutes,
or just until tender. DO NOT OVERCOOK. Drain and rinse immediately
under cold running water until the aspara
Tomatensalat (tomato salad) Blend all ingredients together and chill for 1 hour before serving. Serve
on lettuce leaves.
Jeanne's creamy potato salad Preparation time: 15 minutes.
From "The Compassionate Cook."
Cut the potatoes into cubes. Combine all the ingredients in a bowl and
season to taste. Sprinkle with paprika on top, if desired.
Warm grilled potato and fennel salad with herbed buttermilk dressing Preheat the grill to medium-high.
Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place
Green bean & new potato salad Mince garlic very finely and blend into mayo along with vinegar. Set aside
to let flavors to blend. Scrub potatoes well and cut into 1-1 1/2" pieces.
Place in steamer basket and steam until just tender (10-15 min). While the
potatoes st
Adriatic squid salad Cut squid tubes in 1/4-3/8" rings. Cut tentacles into two inch pieces. Be
creative with the rest, you will know when you get to it. Rinse and set
aside. Place water in two quart pot. Bring to a boil. Cook squid about 10
minutes from the time
24-hour cabbage slaw Directions: Shred cabbage fine, then shred onion fine. In a bowl, put one
layer cabbage and a layer of onion alternating until all is used. Cover
with 1 cup sugar.
Bring to a rolling boil vinegar, salad oil, celery seed, dry mustard, salt
an
Holiday chicken salad 1. In a medium bowl mix mayo, paprika and seasoned salt.
2. Blend in dried cranberries, celery, onions, bell pepper
&
pecans.
3. Add Chicken and mix well.
4. Season w/ pepper.
5. Chill 2 Hours.
Aunt jeanne's chicken salad Boil the chicken breasts in water until they are cooked thoroughly. Remove breasts from pot and cool on plate until they are easy to handle and cut. Chop up the chicken being very careful to remove all ligaments and grissle.
Add onion, sweet pickle re
Fresh broccoli salad Combine salad ingredients in bowl. Mix dressing ingredients (sugar, mayo and vinegar) and add to broccoli mixture.
Wild rice/quinoa salad Add wild rice to boiling water/broth and simmer until rice is tender, about 45 minutes to an hour.
Add well-rinsed quinoa to boiling water/broth and simmer until all liquid is absorbed. I forgot to notice how long this takes.
In a large mixing bowl, combi
Sweet & sour potato salad Peel and quarter potatoes; cook in a Dutch oven in boiling saltedw ater to
cover until done. Drain and cool.
Cube potatoes; add eggs, pickles, celery seeds, mustard, salt, pepper, and
dressing. Stir gently. Refrigerate 24 hours. Garnish wit
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