Ann's leftover spaghetti salad Mix all the ingrediants together in a large bowl. Chill'em over night so
that the flavors mix.
24-hour salad Combine eggs, lemon juice, sugar, and salt and cook over low heat until
thick. Add butter and cool. Fold cream into cooled mixture. Combine this
mixture lightly with marshmallows, well drained fruits, and nuts. Chill 24
hours so the delicate fl
Colorful whole grain salad Mix mayonnaise and yogurt. Combine with all the other ingredients and
toss. Chill thoroughly.
Source: Arrowhead Mills "Holiday Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Kare
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
Double celery turkey salad Using a sharp knife, peel the skin from the celery root. Grate the celery
root on the large holes of a hand-held grater (you should have about 1
cup).
Trim and mince the celery stalks.
Combine the 2 celeries in a bowl. Add the diced turkey, sour c
Sadie's shrimp salad Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well.
Make dressing.
Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing
Peach and arugula salad Whisk together vinegar, juice, and salt, then add extra-virgin oil in a
stream, whisking until emulsified.
Cut an X in bottom of each peach and immerse in boiling water 15 seconds,
then transfer to a bowl of ice water. Peel peaches and cut each into 6
wed
Chicken salad deluxe In a large bowl combine chicken, chicken broth, celery, onion, green
pepper, mushrooms and grapes; mix well. Cover and chill several hours.
Saute the almonds in margarine, stirring constantly, until browned; spread
on paper towel to cool. Imm
Wild mushroom flan with a warm spinach salad Preheat the oven to 350 degrees. Lightly butter twelve 4-ounce ramekins. In a saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 2 minutes. Season the mushrooms with salt and pepper. Add the onions and tablespoon of garlic
Kohl's hot german potato salad Saute onions and celery in bacon grease until tender. Add sugar,
flour, salt, pepper, and celery seed. add water and vinegar. Cook
until slightly thickened. Pour into potatoes combined with the bacon.
Put into the bottom of a broiler pan, cover
Spinach and mushroom salad Rinse the spinach in several changes of water, drain it well, and pat the
leaves dry on toweling. Shred the leaves coarsely and toss them with the
mushroom slices into a salad bowl. Mash the fresh or rehydrated turmeric
to a paste in a mortar
"texas caviar" salad In a medium skillet heat oil; cook squash, peppers, garlic and cumin,
uncovered, for 8 minutes or till squash is tender, stirring occasionally.
Remove from heat; let cool. Combine squash mixture with peas, green onion,
cilantro, and salt. Cover an
Rice-vegetable oriental salad Cut the vegetables into 1/2-inch cubes. Place the vegetables in a heavy
saucepan with the soy sauce. Cover and simmer over low heat for 5 to 7
minutes until the vegetables are barely tender. Cool and add the
remaining ingredients. Chill bef
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
24 hour fruit salad Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice
instant pudding, sliced bananas, pears, apricots and peaches (in bite
sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours
in refrigerator.
Bulghur salad This is a cousin of Tabouli. It's a bit sweeter and very tasty!
Combine water and bulghur. Boil, then simmer covered for 25-35 minutes or
until water is absorbed. Refrigerate uncovered until cool. Add all other
ingredients. Toss and serve ch
Hot potato salad with bacon 2 lb potatoes
1 c chopped onions
3 tb fresh parsley, chopped
1 ts salt
1/4 ts black pepper
2/3 c vinegar
1/3 c water
1 1/2 ts sugar
1 x egg
1/3 c salad oil
2 oz bacon, cooked
Thai cucumber salad Mix all ingredients except peanuts. Add just before serving. Also you can
keep dressing chilled in refrigerator and use as needed with cucumbers.
Yield: 4 to 6 Servings
Asian salad Toast the slivered almonds for 5 minutes at 375 F.
After trimming
&
cleaning the green onions, chop the entire bunch of onions, including the green parts.
Separate ramen noodles. Smash noodles
&
place in bottom of a large, narrow bowl. Layer sla
French cabbage salad Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar. Bring it just up to a simmer, add all the
Orange onion salad Completely dissolve gelatin in boiling water. Add vinegar and pepper.
Combine cold water and enough ice cubes to measure 1 1/4 cups. Add to
gelatin; stir until slightly thickened. Remove any unmelted ice. Add
oranges, celery and onion. Spo
Tropical fruit salad 1. Blend all fruits except bananas.
2. Mix 3 tbsp. honey with juice of two oranges and pour over fruit; Chill.
3. Just before serving add sliced bananas, walnuts, coconut and if desired
1/2 c. liquer flavouring (brandy, Kirsch etc.)
Serve drained
with yog
Ambrosia salad Drain fruits well. Combine all ingredients except lettuce and salad
dressing, mixing lightly but thoroughly. Chill well. Serve in lettuce
cups with salad dressing, if desired.
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
Garden turkey & rice salad Combine first eight ingredients in medium bowl. Combine Italian dressing
and lemon juice. Pour dressing over salad; mix well. Refrigerate until
ready to serve. Makes 3 servings.
Tuna and potato salad Blanch the defrosted green beans for 2 minutes in boiling water.
Drain and plunge in cold water. Drain.
Place the cooked potatoes, beans and tuna in a salad bowl. Mix the
anchovies and pesto with the mayonnaise and pour onto the salad. Add
Chef's salad Place eggs in medium saucepan; cover with cold water. Bring to a boil.
Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over
eggs to stop cookin. Peel eggs; slice. Meanwhile, rub large salad bowl with
garlic clove; discard g
Diabetic 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.
Amish potato salad Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix
potatoes gently with the remaining 5 ingredients; then add to the dressing.
DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste
1/4 to 1/2 cup vinegar (t
Garden soup Combine all ingredients in a large Dutch oven. Cover and bring to a boil.
Reduce heat and simmer 45 minutes to 1 hour. Serve hot. Food Exchange per
serving: 1 STARCH EXCHANGE PER SERVING: CAL: 84; CHO: 6mg; CAR: 15gm; PRO:
4gm; FAT: 1gm; SOD:
Spinach grapefruit salad Stem and rinse the spinach. Spin or gently pat it dry. Tear the large leaves into smaller
pieces but keep the small leaves whole. In a large bowl, mix together the oil and garlic,
add the spinach and toss well. Set aside.
Peel, seed, and section t
5 cup winter salad Quick & Easy Let Stand 24 Hours Before Serving
Mix well and let stand 24 hours before serving.
NOTE; I have added banana slices dipped in lemon juice OR well drained
fruit chunks and used half yogurt and half sour cream.
Hot spinach & mushroom salad Wash fresh spinach and remove all tough stems; drain well. In hot oil,
saute mushrooms and onions until onions are wilted. Add lemon juice,
vinegar, sugar and pepper; mix well. Stir in spinach and cook only
until spinach begins to wilt. Remove fr
Lentil, garbanzo bean and tomato salad Combine 2-1/2 cups water, lentils, diced carrots, and bay leaf in
heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer
until lentils are just tender, about 25 minutes. Drain; transfer to
large bowl. Cool.
Mix all remaining
No guilt potato salad 1. Using a rubber scraper, in a medium bowl, combine all ingredients
stirring to coat. Refrigerate.
Five-fruit salad Toss pears and banana in the orange juice. Combine all ingredients except
the yogurt in a medium size bowl; toss to mix. Serve with the vanilla
yogurt.
Recipe by: Collection by Sandal English
24-hour lettuce salad Layer first 5 ingredients in a glass bowl in order of listing. Spread on
mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover
with foil and refrigerate overnight. Toss lightly just before serving.
Overnight fruit salad Combine fruits, coconut and marshmallows.
Stir in sour cream.
Chill overnight in refrigerator, covered.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
Warm potato and tuna salad. 1. Cook the potatoes in lightly salted water for about 15 minutes or until
tender.
2. While the potatoes are cooking mix together the spring onions, most of
the parsley, the lemon juice vinegar and olive oil. Drain the potatoes and
place in
Broccoli salad Mix above indgredients. Add sauce (see Broccoli Salad Sauce recipe). One hour before serving add:
1/2 cup raisins
1/2 cup sunflower seeds
add sauce
top with 6-8 slices or sliced bacon which has been fried crisp and crumbled.
Hot shrimp salad on crostini Most people hate to clean shrimp, but these days they're sold peeled
and deveined. Or buy a pound of shrimp when you have some extra time,
clean them and freeze in 1/4 pound portions to have on hand. It's
less expensive that way!
1. Pl
Fruit salad with ginger syrup Make syrup:
Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir
until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then
remove from heat and let steep 15 minutes. Pour ginger syrup through a
sieve into a bowl, discar
Chicken salad delight Bring water to a boil; stir in barley, bouillon granules, and 1/4 teaspoon
salt. Reduce heat. Cover; simmer 50 to 60 minutes or until tender,
stirring occasionally. Drain; cool. Combine cooked barley, chicken,
grapes, celery and walnuts. C
A garden of spring tulips cake Heat oven to 350ø. Generously grease and flour 2 round pans 8 or 9x 1 1/2
inches. Beat cake mix (dry), water, oil and eggs on low speed 30 seconds.
Beat on medium speed 2 minutes. Pour into pans. Bake 25 to 34 minutes or
until cake springs back
Ginger salad dressing Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. May be kept refrigerated up to one week.
Orange wakame salad Soak wakame in 2 cups of hot water for 10 minutes. Drain and add
remaining ingredients. Chill and serve.
Prep Time. 10 minutes
Yield: 4 servings
Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of: Karen Mintzias>
Wilted mustard greens salad with bacon Wash the mustard greens, spin them dry, and put them in a large heatproof bowl. In a skillet heat the oil with the mustard seeds, covered partially to keep the seeds from popping out, over moderate heat for 2 to 4 minutes, or until the popping subsides, a
Mandarine orange salad Make dressing and set aside to blend flavors. I use fresh frozen basil probably a couple tablespoons.
Sprinkle little sugar in teflon fry pan and add thin layer slivered almonds. Toast till golden, stirring, remove from pan and add remaining sugar and a
Fruit salad with nuts Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise. Cut grapes in half and remove seeds. Line
a glass bowl with lettuce leaves; arrange melon balls, orange slices,
grapes, and walnuts in layers on top o
Merida salad Holding fruit over a bowl to catch juice, use a sharp knife to cut peel and all white membrane
from oranges, tangerines, and grapefruit; then cut segments free. Core and thinly slice apples.
Arrange fruit in a shallow serving dish and sprinkle with
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Recipes
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