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Antipasto hero #2 Cut bread horizontally in half. Drizzle dressing evenly over cut sides of
bread.
Layer lettuce, cheese, ham, salami and peppers on bottom half. Top with to
half. Secure loaf with toothpicks or small skewers. Cut into 6 wedges.
Makes 6 servings
Schnittbohnensalat (green-bean salad) Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans;
Papaya salad Treat from the Islands.
Let papaya ripen at room temperature until skin turns yellow and they are
soft to the touch. Then refrigerate until ready to use.
To serve, cut in half lengthwise if small, or in good sized wedges, and
remove the black seeds
Orange-red onion salad In a large bowl, cover onion with boiling water; let stand 15 minutes.
Drain, rinse with cold water, then pat dry. Chill airtight until very
cold, about 2 hours.
With a sharp knife, cut peel and white membrane from outside of oranges.
Cut betwee
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.
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
Shrimp and asparagus salad Cook green asparagus in boiling salted water until
barely tender, about 1 minute. If purple asparagus is
tender, don't cook at all. In mixing bowl, combine
asparagus, shrimp and bell pepper. In another bowl,
mix mayonnaise, parsl
Gazpacho salad Bring tomato juice to a boil in small saucepan. Completely dissolve
gelatin in boiling tomato juice. Chill until slightly thickened.
Combine remaining ingredients in medium bowl; mix well. Stir into
gelatin mixture. Pour into individual
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.
Cantaloupe with chicken salad In a large bowl, combine chicken, blueberries, celery, grapes and almonds.
In a small bowl, mix dressing ingredients. Pour over the chicken mixture
and toss gently. Spoon into cantaloupe halves. Serves 6.
Nutritional Information: One serving (p
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
"fruit salad" salad smoothie Combine everything in blender except ice and cinnamon. With blender
running, add ice cubes one at a time. Divide Smoothie into 4 chilled
glasses and sprinkle with cinnamon.
Apple & spinach salad In a large salad bowl combine the spinach, apples, onions and the walnuts.
In a small bowl, combine the lemon juice, mustard, sugar and add the oil
in a stream, whisking, and whisk the dressing until it is combined well.
Whisk in salt and pepper to taste
Fruit salad with indian yogurt dressing
Cabbage fruit salad with sour-cream 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. From: Carl Berger Date: 07-
Lebanese layered salad Place the bulgur in a large bowl. Combine juice, oil, 1 tsp salt, and
garlic in a small bowl, stir well with whisk. Drizzle juice mixture over
bulgur. Layer onion, tomato, parsley, mint, dill, cucumber, and bell
pepper evenly over bulgur mixture. Spri
Tuna pasta bowl 1. Cook pasta according to package directions; drain. Return to pan, cover and keep warm.
2. Add beans and undrained tomatoes. Bring to a boil; reduce heat. Simmer, uncovered, 9 minutes or until slightly thickened.
3. Add tuna and Parmesan cheese to
Summer salad Melt marshmallows in milk in top of double boiler over boiling water. Pour
over gelatin and stir until dissolved; cool. Add undrained pineapple,
carrots, celery, cottage cheese, and mayonnaise. Chill until mixture
starts to gel. Fold in whipped cr
Bistro moncur potato & mussel salad Steam potatoes until tender. Clean mussels and open by placing in a large
pan with a tight fitting lid and heating. Remove mussel meat from shells.
Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot
water. Rub a bowl with t
Smashed potato salad Put potatoes in large pot and add enough cold water to cover generously.
Add a big pinch salt. Place over high heat, partly cover, and bring to a
boil. Lower heat slightly to prevent boil-over and boil vigorously until
tender when pierced with a f
Grilled vegetable salad Place first 6 ingredients cut sides up on baking sheet. Spritz with water.
Season with salt and pepper. Let vegetables stand approximately 1 1/2
hours.
Preheat barbecue (medium-high heat). Combine 3 garlic cloves with 1/4 cup
vinegar. Drizzle over vegetab
Smoked trout & hearts of palm salad
Shrimp 'n' rice salad Combine first 10 ingredients, and toss lightly. Chill thoroughly. Serve on
lettuce, and garnish with tomat wedges and celery leaves. Serve with French
dressing.
SOURCE: Southern Living Magazine, April, 1977. Typos by Nancy Coleman.
Strawberry jello salad Mix Jello and 2 cups boiling water and let cool. Add mashed bananas,
pineapple, and undrained frozen strawberries. Put half the mixture into
13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add
remaining fruit
&
Jell
Meeting house potato salad Cook potatoes in water to cover until tender, about 30 minutes; drain, cool
thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk oil with
lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs,
celery, shallots, g
Wild and brown rice salad with roasted brazil nuts Toast the nuts in the oven at 190c. for 10 minutes, or alternatively in the microwave on "high" until golden. Allow the nuts to cool then chop roughly, keeping a few large pieces to garnish.
Bring a large pot of water to the boil and salt genero
Cucumber sesame salad Mix and serve
7 layer salad Layer first six ingredients in large salad bowl in the order given. Mix
together mayonnaise, sour cream and Hidden Valley Ranch Dressing; spread on
top of 6 layers. Refrigerate over night. Do not toss until ready to serve.
Per serving: 366 Calorie
Winter potato salad Scrub potatoes, place in pot with enough water to cover, boil about 25 minutes until potatoes are cooked but firm. Cool slightly, peel skin when warm enough to handle, cut potatoes into medium-sized wedges. Toss potatoes with celery, garlic, oregano, salt
Fresh fruit bowl In a large bowl, combine peaches, cantaloupe, grapes and strawberries. In a small bowl, combine sour cream, honey and orange juice; pour over fruit and toss to coat. Serve immediately
Korean carrot salad, version i Julienne carrots on a special grater (carrots should be long and roundish in cross section, sort of look like spaghetti). Heat oil in a pan. Put ground coriander and bay leaves in hot oil and heat on low for a few minutes. Put all ingredients in a large b
White and green asparagus salad Salad: Cook fresh asparagus in boiling water until crisp-tender, 2 to 3 minutes. Drain; rinse with cold water and drain. Refrigerate until chilled.
Arrange green and white asparagus on lettuce on salad plates or serving platter. Make dressing; spoon ov
7-up salad (aka martian guts) Heat 7-up® and lime Jell-O together in a saucepan until Jell-O is dissolved. Add marshmallows and stir until melted. Add cream cheese and remove from heat. Mix with whisk until the cream cheese is combined. Add drained pineapple and mix well. Put in re
Bayerischer wurstsalat (barvarian sausage salad) Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions.
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,
Eggless caesar salad Whisk together lemon juice, garlic and msutard in a large mixing bowl; slowly shisk in oil. Stir in cheese and season to taste with salt and pepper. Add lettuce, toss, and serve.
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
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
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.
Frozen fruit salad Drain juices from canned fruit in a bowl. Heat 2 cups juice and pour over
gelatin. Stir until dissolved. Beat cream cheese until smooth. Add
remaining fruit juice and beat. Add gelatine and fruit. Whip the cream
and stir into fruit mixture. Pour into c
Alan harding's warm country salad w/ roasted garlic & beets 1. Heat oven to 250'F. Peel beets and cut into 1/4-inch cubes. In separate
bowls, toss beets and garlic each with 1 T olive oil and 1/2 t pepper. On
rimmed baking sheet, place beets on one side and garlic on the other, cover
tightly with alum
Dungeness crab nicoise salad Blanch and shock beans. Simmer potatoes until tender in salted water. Set aside to cool. Boil eggs set aside to cool. Julienne red bells and set aside. Tear olives in half, set aside. Jullienne onion and toss in seasoned flour. Fry. Set on towels.
Dijon spinach salad In a bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, sugar and salt; shake well. Pour over the salad and toss to coat. Sprinkle with seasme seeds. Serve immediately.
Tomato & onion salad Combine tomatoes, scallions, onion, cilantro & mint. Whisk together oil,
lemon juice, garlic, salt & pepper. Pour dressing over tomato mixture.
Cover & chill. Serve with pita wedges. Alternatively, this salad makes a
great toppi
Antipasto vinaigrette Combine all ingredients in a jar, cover tightly and shake vigorously to
blend. Shake well before serving.
Per Serving: 75 Calories (22% from fat) Fat 1.8G (Saturated Fat 0.4G)
Protein 3.4G Carbohydrate 12.0G Cholesterol5MG Sodium213MG
I had so
Artichoke pasta salad In a large pan, cook macaroni in about 1 1/2 quarts of boiling salted
water until tender to bite (about 7 minutes). Drain macaroni well, rinse
with cold water, and drain again. Transfer to a large bowl.
Drain liquid from artichokes over the macaro
Brown jasmine rice salad Sauce:
Combine sauce ingredients in saucepan, bring to rolling boil. Reduce heat, simmer until sauce is consistency of maple syrup, about 20 minutes. Remove from heat and cool.
My personal preference is to half the soy sauce, water and honey or brn. sugar
Fruit 'n yogurt pasta salad Cook macaroni to desired doneness as directed on package. Drain; rinse with
cold water to cool. In medium bowl, combine cooked macaroni and all
remaining ingredients except strawberries; mix gently to coat.
Cover; refrigerate 1 to 2 hours to blend
Vegetable-rice salad Cook rice according to package directions; chill.
Sprinkle cucumber generously with salt; cover and let stand 30 minutes.
Rinse well.
Combine carrot, beans, and peas in a medium saucepna; cover with water,
and cook 8 to 10 minutes or until
A bowl of red (reno red) Wash, stem and remove the seeds from the chilies. Put the chilies in 3
cups cold water and bring to a boil. After about 45 minutes to an hour, the
skins should slop easily. Mash the pulp to a paste. If this seems too
difficult, you can substitute
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