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Tomato salad Place tomatoes, bell pepper, and cucumber in a large bowl. Let mixture sit
for 10 minutes; drain off excess tomato juice. In another bowl, add
vinegar and slowly whisk in the olive oil; add salt, pepper, and basil.
Add dressing to the vegetables a
Barbecued bean salad In a heavy saucepan heat 1 tablespoon oil over medium heat. Add onions, jalapenos and garlic and saute for about 2 minutes, or until softened by
not browned. Stir in maple syrup, tomato paste, mustard, chili powder, Worcestershire sauce and 1/3 c vinega
Lobster salad Combine first 4 ingredients and 2 tablespoons chives in medium bowl.
Cook lobster in medium pot of boiling salted water until just opaque in
center, about 8 minutes. Drain; cool. Remove meat from shell. Dice lobster;
fold into mayonnaise mixture.
Season w
X's spinach salad Prepare dressing first: blend together sugar, oil, mustard and salt. Add
vinegar, celery seeds and grated onion; shake or beat well. Chill.
Mix together all salad ingredients, except asparagus spears. Pour chilled
dressing over all and toss
California chef's salad Mix the vinegar and mustard together until smooth. Add the water and oil
and whisk. Season with salt and pepper.
Assemble other ingredients on a plate like the spokes of a wheel. Drizzle
the dressing over the salad.
Contributor: Low Carb cookbook
Bean burrito casserole Preparation Time: 2:07 This may be made without the brown rice; use 5 cups
mashed cooked and drained beans instead. The sauce can also be used in
other Mexican recipes.
To make the enchilada sauce combine all ingredients in a saucepan and cook,
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.
Wild asparagus salad Cook asparagus until crisp-tender, drain and rinse in cold water. Place in a shallow dish, top with olives and egg. In a jar with tight fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper, shake well. Pour over
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
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.
Antipasto salad bowl Place lettuce in a large salad bowl, add green beans, zucchini, salami,
green pepper and olives. Drizzle salad dressing over and toss to blend;
sprinkle with Parmesan cheese and toss again.
Cookie salad Whip together:
• 1 cup buttermilk
• 1 large pkg. Instant vanilla Pudding
Add:
• 1- 8 oz. Cool Whip
• 1-16 oz Crushed pineapple ( No Juice)
Add right before eating:
• Crushed snickers or 1 pkg. Keebler striped cookies
Peanut rice salad Cook brown rice without salt, following package directions. Cool.
Cook broccoli in vegetable steamer over simmering water in covered
saucepan until tender-crisp, about 5 minutes. Drain; rinse well with cold
water to stop cooking; drain well.
Whi
Romaine salad with lemon vinaigrette and shaved pecorino
Navy bean w/ham-hock soup Rinse beans well. Soak overnight in cold water.
The next day, saute onion, carrots, garlic and ham hock in margarine for about 5 minutes. Add drained beans and chicken or vegetable stock.
Bring to a boil, then lower heat and let simmer until beans are ten
Broccoli raisin bacon salad In a large bowl, combine the broccoli florets, onions, raisins, sunflower seeds and bacon. In a small bowl, combine the dressing ingredients, the vinegar, mayonnaise and sugar. Mix well and pour over broccoli mixture. Toss gently, refrigerate, covered, ov
White bean chili with turkey For chili: The recipe recommends soaking the beans overnight.
Personally, I don
'
t like to do that. I find the quick soak method
works better. That is, cover beans with cold water. Bring to a boil
and boil for 1-2 min. Turn off heat and let soak for
White bean and collard green soup ABOUT THE BEANS: Use any kind of white beans: the smaller navy beans, the medium-sized Great Northern, or the large cannelini. If you're using canned beans, use 2 cans.
ABOUT THE GREENS: The recipe calls for collard greens, but you can also use escar
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
Apple and black bean picadillo 1.In a large saute pan over moderately high heat, heat the oil until rippling, add the onions, garlic, salt (optional), and pepper and saute stirring frequently until onions are just golden.
2.Add the meat and cook, stirring until it loses its red color.
Warm potato-tomato salad with dijon vinaigrette Make the vinaigrette: In a bowl, whisk together the mustard, vinegar,
and salt. Whisk in the olive oil gradually, then season with pepper.
Put the potatoes in a large pot of cold, well-salted water to cover.
Bring to a boil, adjust the heat to maintain a
Chili ( black bean with toasted spice seasoning ) Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1
1/2 to 2 hours. Remove from heat & discard bay leaf.
Place cumin seeds in a pot & toas
Chicken/avacado rice salad (pjxg05a) Refrigerate cooked rice until cold. Peel the avacado and slice
lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and
refrigerate until well chilled. In a large mixing bowl, combine the
scallions, olives, chicken and rice. Toss gentl
Hot spicy bean curd Heat oil in a wok & fry the onion, garlic & chili for 30 seconds. Add
salted beans & bean curd, fry gently till bean curd turns golden. Add
the rest of the ingredients & cook until the sauce thickens. Serve
hot over noodles or frie
Artichoke-rice salad Combine oil, lemon peel, lemon juice, salt, pepper, and garlic. set aside.
Cook rice according to package directions.
Mix rice, green onions, parsley, bell pepper, and artichoke hearts. Toss
with vinaigrette. cover and refrigerate at least 3 hours
Layered zucchini potato salad In med saucepan, bring water, 2 T margarine and salt to rolling boil.
Remove from heat. Stir in sour cream and potato flakes until combined. Add
corn; mix well and set aside. In large skillet, melt 2 T margarine; add
zucchini and onion. Stir-fr
Turkey-orange salad Combine the turkey, celery, salt, and curry powder in a bowl. Peel
and chop the orange. Add the orange, grapes, and mayonnaise to the
turkey. Toss gently to mix. Sprinkle on the coconut just before
serving.
1/4 recipe = 217 calories, 3 lean meat + 1 fr
Barbecued beef salad wrapped in rice paper This "fresh" Vietnamese spring roll is not fried, which makes it lighter
and very refreshing. The filling, though herbaceous and hearty, is also
light. Note that the beef needs to be marinated for at least 3 hours before
cooking.
1. Cu
Warmer kartoffelsalat (hot potato salad) 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
Snow pea and red pepper salad Remove strins and tops from snow peas. Blanche for 1 minute in
boiling water. Drain immediately and plunge into ice water to make
them crisp. Drain again and dry. Slice mushrooms. Dice peppers into
small pieces. Combine garlic, v
Skinless roast chicken breast salad with vegetable chips (h Trim fat and slightly pound chicken breast (if boneless). Blend all spices
and herbs with oil in a bowl or holding pan. Add chicken to spice mixture.
Refrigerate and marinate for at least an hour.
In a medium size saute pan on medium heat, add 2 t
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
Fresh tuna & red potato salad Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan. Add
the potatoes and cover. Heat until boiling then reduce the heat until
simmering and simmer the potatoes 30 to 35 minutes or until they are
tender, then drain and cool
White bean bruschetta 1. Preheat the oven to 350 F.
2. Brush each slice of bread on one side with olive oil.
3. Place the slices on a baking sheet and bake in the oven 10-15 minutes or until lightly golden.
4. Combine the beans, oil, vinegar, and garlic in a large bowl, season
Basil potato & 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
Bean curd and cucumber salad Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with salt and set aside, while preparing the remaining ingredients. Heat a little oil in a pan and fry the bean curd on both sides until golden brown. Drain on absorbent kitchen paper
Wild rice and artichoke salad Rinse the wild rice in a strainer under cold running water. Put in a
medium size-bowl and pour on boiling water to cover. Let soak for 30
minutes, then drain thoroughly.
Rinse the brown rice in a strainer and put in a medium-size saucepan alo
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.
Black bean and rice salad Mix the beans, rice, and cilantro together in a bowl.
Place the lime juice in a small bowl and whisk in the oil.
Add the onion and garlic and toss with the rice and beans.
Add salt and pepper to taste.
Spicy asian-styla pasta salad Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Seaso
Deluxe potato salad Chop 2 green pepper; cut remaining pepper into rings. Combine chopped
green pepper, potatoes, celery, salt, pepper, mayonnaise, and mustard; mix
well, and chill thoroughly.
Spoon potato salad onto a large serving platter. Arrange stuffed eggs
Snicker salad Prepare the pudding using 1 cup of milk; blend together with whipped topping. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled.
Many bean stew Saute onion, garlic in oil along with paprika.
Put all ingredients in slow cooker, and simmer on high for about 4 hours.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Baked chicken salad Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside.
Mexican chef salad Brown smoked Sausage in skillet. Add beans, chili powder, and cumin, and
cook 10 to 15 minutes or until thoroughly heated, stirring often. Toss
together lettuce, green pepper, tomatoes, cheese, avacado, and celery with
the dressing and hop pepper
Grape and cabbage salad Combine grapes, cabbage, salt, black pepper, lemon juice, and mayonnaise.
Toss lightly. Serve on lettuce leaves. Garnish with additional whole
fresh grapes, if desired.
SOURCE: Southern Living Magazine, sometime in 1972. Typos by Nancy Colema
Jicama and orange salad Toss together jicama, orange sections, cucumbers, cilantro, onion, jalapeno, oil and vinegar in a serving bowl. Season with salt to taste and serve.
Rosy beet and potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and
boil until wilted and tender. Drain thoroughly and set aside.
Boil beets until completely tender. Drain, then cover in cold water to
cool. When cooled, slip off roots and skin
White bean-and-sage cassoulet Preheat oven to 425°. Heat oil in a large nonstick skillet over medium-high heat. Add carrot, fennel, onion, and garlic, sauté 5 minutes. Spoon carrot mixture into an 11X7 inch baking dish. Stir in beans and next 5 ingredients (beans through pepper). Trim
Chicken and white bean chili Melt butter in a Dutch oven over medium heat.
Cook onion, stirring constantly, until tender. Add garlic and cook for
about
1 more minute.
Stir in chicken, broth, cilantro, basil, chili powder, and beans. Bring to
a boil; reduce heat to medium-low. Simmer,
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