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Aegean Salad 2

Ingredients: 1/2 Cup(s) Greek olives 4 Cup(s) Red leaf lettuce, torn 4 Cup(s) Green leaf lettuce, torn 1/2 Cup(s) Red onion, slivered 1 medium Tomato, chopped 1 small Green pepper, seeded 1/2 Cup(s) Feta cheese, crumbled 1 Tablespoon(s) Red wine vinegar 2 Teaspoon(s) Lemon juice 1 Clove garlic, minced 1/2 Teaspoon(s) Salt 1/2 Teaspoon(s) Dried oregano 1/8 Teaspoon(s) Black pepper, ground 1/4 Cup(s) Olive oil Directions: 1. In a small bowl combine dressing with olives, cover and let stand for 30 minutes at room temperature. 2. In a salad bowl combine lettuce onion, tomato, and green pepper. Mix lightly with olives and Oregano Dressing. 3. Sprinkle with cheese. Oregano Dressing: In a small bowl mix vinegar, lemon juice, garlic, salt oregano, and pepper. Using a whisk or fork, gradually beat in oil until well blended. Makes about 1/3 cup.
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My personal preference is to half the soy sauce, water and honey or brn. sugar Fruited spinach salad * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed ~-------------------------------------------------------------------------- PER SERVING: 85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol., 33mg sodium In a screw top jar combi Hamburger fischsalat (hamburg-style fish salad) Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare sala Caesar salad with fennel and red pepper Nuts add a crouton-like crunch an crisp vegetables add extra flavor to this unique yet straightforward version from "Season to Taste," by Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988). In a large salad bowl, combine lettu Grilled chicken caesar salad Cooked chicken. 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Place coleslaw mix in a bowl. Right be Oriental chicken salad Salad: Cook chicken. Cool then cut into pieces. Set aside. Shred cabbage and mix with almonds, crushed noodles, sesame seeds, green onion tops. Mix in chicken. Sauce: Mix sugar, pepper, bullion, rice vinegar, oil, soy sauce in container. To Serve: Pour sa 20-minute potato salad Preparation Time: 2:00 Add potatoes to boiling water; cook 12 minutes or until tender. Drain. Toss with remaining ingredients; refrigerate. Makes 6 servings. 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 Pan-fried catfish with arugula-orange salad Combine arugula, oranges, and red onion in large bowl. Whisk together orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season dressing to taste with salt and pepper. Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of caye Chicken salad asian-style In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds. Pour Dressing over chicken mixture; toss gently to mix well. Refrigerate salad until chilled, about 2 hours. At serving time, mix chicken Bacon-spinach salad Cook bacon in 12-inch skillet over low heat, stirring occasionally, until crisp. Stir in vinegar. Heat through, remove from heat. Add spinach and onions to bacon mixture. Sprinkle with sugar, salt, and pepper. Toss 1 to 2 minutes or until spinach Red potato salad with bacon Wash the potatoes and drain. Using a paring knife, trim a band of the peel about 1/2 inch wide (depending on the size of the potatoes) around the circumference of each potato. This will form an attractive "belt". Boil the trimmed pot Quick spinach salad Wash, dry, and tear spinach leaves into bite-size pieces, discarding stem. Place spinach in a large salad bowl and add onions. Just before serving, add Parmesan cheese and salad dressing to taste. Toss and serve. 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 Gringo potato salad Peel and cut up the potatoes. Boil potatoes and eggs. While the potatoes boil, mix the sugar into the vinegar, stirring to dissolve. Whisk in the oil, salt and pepper and mix gently. Mix together the Miracle Whip, celery salt, chopped carrots, 3 bean salad - mexican style Drain canned beans, combine with green pepper and onion. Set aside. Combine remaining ingredients, except taco seasoning. Pour over vegetables, mixing well. Cover and marinate in refrigerator overnight or 24 hours, stirring occasionally. Before Quail breasts & truffle salad The remaining recipes are Western and somewhat Frenchified to my eyes. They're "nouveaux" at the very least. Little dabs of food artfully arranged here and there on a plate, sometimes connected by skeins of sauces. Expensive to Baja chicken pasta salad * The chicken breast should be boneless, skinless and weigh about 3/4 of a pound. ** You should use 1 6-oz package of diced mixed fruit. There should be about 1 1/2 cups of the mixture. Heat enough salted water to cover