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Time Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: This salad is pretty hardy, but to turn it into a main dish salad, just add
pasta shells, bows, or tortellini. Salad: Place beans, artichoke hearts,
roasted peppers and olives in salad bowl, add lettuce, Pour salad dressing
over all and toss well. Arrange salami on salad greens. Sprinkle both
cheeses over top. Dressing: Shake all ingredients in tightly covered jar.
Makes about 1/4 c dressing.
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Check some related videos Similar recipes:
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Greek potato salad Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil. Cover,
Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes & Chill. Cut
Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,& Tomatoes in A
Large Bo Stefen's melon and jicama salad Combine melon, jicama and red onion. Whisk together citrus juices,
zest, jalapeno, mustard and olive oil. Season to taste with salt and
pepper. Toss and let sit for 1 hour. Serve in lettuce cups.
Per Serving: 310 calories, 2 g protein, 17 g car Cucumber sesame salad Mix and serve
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 Desser miveh (persian fruit salad) Place fruit in serving bowl. Pour orange juice over fruit and mix gently.
Garnish with almonds or coconut. Cover and chill several hours before
serving.
Green salad with apple dressing and camembert toasts Whisk vinegar and oil in large bowl to blend. Season with salt and pepper.
Stir in apple. Let apple marinate at roo
m temperature 30 minutes, stirring
occasionally.
Spread Camembert cheese evenly over toasts, dividing equally.
Add greens to apple dressing Sadie's shrimp salad dressing Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice, worcestershire sauce, and mustard, and ketchup.
24 hour vegetable salad Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer
mushrooms on top. Then layer peas and carrots. Arrange egg white slices and
bacon over vegetables. Top with 1/2 cup cheddar cheese; set aside. In a
mixing bowl, combine Mom's oil & vinegar dressing Put in jar and shake until sugar dissolves.
From: Evelyn Studer
Bruschetta (italian garlic bread) Toast the bread lightly and rub with garlic while still hot. Season with
salt and lots of pepper, and pour enough oil on each slice to soak
thoroughly. Place two slices of tomato on each piece of bread and top with
a basil leaf. Sprinkle with Parmig Brown derby cobb salad Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange a Russian beet & potato salad Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.
Three pepper salad Completely dissolve gelatin in boiling water. Stir in cold water and
lemon juice. Chill until slightly thickened.
Stir in peppers and green onions. Pour into 5-cup mold which has been
lightly sprayed with non-stick cooking spray. Chill Peanut garlic marinade Put broth, peanut butter, garlic, lemon juice and sugar in the blender.
Blend smooth and add cayenne to taste. Arrange chicken parts in a large
shallow baking dish and pour over marinade. Turn once and refrigerate,
covered. Bring to room temp b Fresh beet and carrot salad Wash beets. Trim bottom of each bulb and cut stems 4 inches from beet bulb
top. Mince beet leaves and reserve. Place beets and carrots on steamer
rack in pot, and steam 20-40 minutes, or until tender when pierced with a
fork. Rinse with col Orange manderine salad Mix all ingredients together.
Good with cheese and spinach pie.
Recipe by: Gene Mooney
Carrots with olives and twenty cloves of garlic PRESSURE COOKER:
1. Heat the oil in in the cooker and saute the onions and garlic
until the onions are soft, about 2 minutes.
2. Add the stock (watch for sputtering oil!) and bring to the boil.
Add the carrots, rosemary, olives and salt.
3. Potato salad Peel and cube potatoes and dice egg.
Combine potatoes, eggs, green pepper and onion. Mix remaining
ingredients in a small jar and shake well. Pour over potato mixture.
Refrigerate several hours.
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 Barvarian potato salad Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Creamy garlic mashed potatoes Place potatoes in a large saucepan. Add water and bouillon. Bring mixture to a boil. Reduce heat, cover and cook for 20-25 minutes or until potatoes are tender. Drain; reserving the cooking liquid. Mash potatoes with a potato masher or electric mixer Antipasto pronto In saucepan, saute onions in margarine. Add cream cheese and milk, stir
over low heat until cream cheese is melted. Stir in Velveeta cheese spread,
pepperoni and parmesan cheese, heat thoroughly, stirring occasionally. Top
with parsley. Serve with Traditional bread dressing 1 c Celery, chopped
1/3 c Onion, chopped
1 tb Parsley leaves,freshly chopped
1 x Garlic Clove, minced
1/2 c Hot Water
1/4 ts Black Pepper, ground
1/4 ts Ground Sage
1/4 ts Dried Marjoram
1/4 ts Dried Thyme
1/8 ts Dried Basil
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 Potato salad supreme (vrg) Mix all ingredients in a large bowl, saving olives for garnish. Serves at
room temperature for best flavor.
Total Calories Per Serving: 237 Fat: 7 grams This article was originally
published in the September/October 1993 issue of the _Vegetari Chopped salad with feta, olives, and pita croutons In a skillet heat olive oil over moderate heat until hot but not smoking
and cook pita, stirring occasionally, until golden. Season croutons with
salt and pepper to taste and transfer to paper towels to drain.
In a large bowl combine romaine, bell peppers Lemon garlic chicken Rub chicken parts with butter,and place in roasting pan. Sprinkle
with lemon juice,salt pepper and garlic. Top with a sprinkling of
paprika. Place pan in preheated 350 degree oven,and bake for about 45
minutes,turning ove to 400 degrees for the la Melon ball salad Cut melons of three different colors into melon balls and drain the balls
in a colander. Save the juice to make sherbet.
Make a very strong salad dressing of chicken broth, sherry vinegar, lemon
juice, crushed garlic, salt, pepper and minced fr Electronic gourmet's herb salad dressing 1) Place oil, herbs, salt and pepper in a shaker bottle or large glass
measuring cup. Let stand at room temperature for 3 to 4 hours. The
longer the better.
2) Add vinegar and shake or stir well to blend.
Typed for you by Peggy and Bru Antipasto salad platter NOTE: Make Dressing First.... Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1 teaspoon salt, black pepper, red pepper, garlic, and basil, shake until well combined. Cook pasta: In a large kettle bring 3 quarts water, salt and Celery seed dressing In blender container, combine all ingredients except oil and seed; blend
until smooth. On low speed, continue blending, slowly adding oil. Stir in
seed. Chill to blend flavors.
Makes about 1 cup.
Sugguested Serving is to serve with all types of fresh Egg salad Combine eggs, celery, salad dressing, green pepper and curry powder; mix well. Chill. For each sandwich, spread 1 slice with
salad dressing, cover with lettuce, bologna, egg mixture and other slice of bread. Makes about 4 sandwiches.
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 Crunchy spinach salad Combine all ingredients except dressing in a large bowl. Toss and serve
with dressing.
Dressing: Combine all ingredients in a jar. Cover tightly, and shake
vigorously. Chill several hours. Shake dressing again before serving over
salad. Yi "trash bag" taco salad Brown beef, drain. Add taco seasoning and prepare according to package
directions. Cool. Toss with remaining ingredients in a large plastic bag or
container.
Wild rice and barley salad with wild mushrooms and persimmon In a large saute pan or skillet, combine the leeks, garlic, fennel, mushrooms, sherry/wine/stock, thyme, and salt and cook uncovered over medium heat until the mushrooms are just tender, about 5 minutes. The leeks and fennel will still be fairly firm. Let Sleepy hollow chicken salad supreme In a large bowl, combine the chicken, raisins, mustard, mayonnaise, pineapple, curry powder and celery. Mix ingredients and divide among four servings of lettuce.
Top with pecans and garnish with grapes.
Primavera salad with warm dressing Cook tortellini in large pot of rapidly boiling salted water for
about 25 minutes or until tender, stirring occasionally. Drain.
In large pot of boiling water, blanch snow peas for 1 minute. Chill
in ice bath until cold. Blanch carrots, then Bavarian potato salad Boil potatoes in broth with 1/4 ts salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 ts salt and the sugar in lemon juice. Pour
over potatoes. Marinate salad 1 to 2 hours before Hot mustard potato salad Cook potatoes in boiling salted water, covered, about 25 minutes or until
tender. Drain well. Peel and slice.
Cook bacon until crisp. Drain; reserving 2 tablespoons of bacon drippings
in the skillet. Crumble bacon; set aside.
Add onion to skille New england potato salad with sour cream dressing Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps
vinegar and salt. Fold eggs into sour cream, add reamining vinegar,
pepper, mustard, garlic and onion. Place potato mixture in salad
bowl, add dressing and toss well. Garnish Brown rice dressing Combine rice, broth, and salt in 3-quart pan. Heat to boiling. Stir. Reduce heat, cover and simmer 45 minutes. Cook onions, celery and garlic in butter until tender, stir into cooked rice. Add seasoning.
Serves 6.
Treska (fish salad) 1. Put TUNA in boiling water with BAY LEAVES, 1 cup of VINEGAR, BLACK PEPPERCORNS and cook for approx 25 minutes.
2. Drain and discard BAY LEAVES and BLACK PEPPERCORNS.
3. Mash TUNA into small pieces with a fork, do not use a meat processor as the pieces Garlic straws Preheat oven to 425F degrees. Roll out the puff pastry on a floured board into a
rectangle, as thinly as possible. Stir the garlic juice into most of the milk and brush
the pastry with half of it.
Mix the paprika and Parmesan, and season with a li Apple and fennel salad The Granny Smith apples should be peeled and cubed. Thoroughly wash spinach, removing fibrous stems. Dry and place in salad bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops. 6 servings.
Garlic shrimp appetizer Shell and devein shrimp. Mix salt, pepper, lemon juice, garlic and mayonnaise. Stir
in shrimp and refrigerate for 1 to 2 hours. Mix bread crumbs, basil, parsley and dill. Coat
each shrimp with crumbs and place in single layer in shallow baking d Parmesan garlic chicken Heat oven to 400 degrees.
Mix cheese, garlic powder, and dressing mix powder.
Moisten chicken with water and coat with cheese mixture.
Place in baking dish.
Bake 25 minutes or until chicken reaches 165 degrees.
*Special Extra
For a golden appearance, afte Garlic bread pizza preheat oven per garlic bread packaging (400)
fry up sausage and drain on paper toweling
lay out divided halves of bread on baking stone
spread sauce over bread
sprinkle sausage over sauce
sprinkle mozzerella over sausage
sprinkle parmesan over all
bake p Mexican corn salad Drain corn. Combine corn, pimiento, onion, green pepper, and cucumber. Add
French dressing and mix well. Serve in lettuce cups.
SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman.
Abidjan cabbage salad Place cabbage, carrots & pineapple into a large bowl. Mix the dressing by
whisking all the ingredients together till creamy or by drizzling the oil
into the juices while in a blender. Thoroughly blend the dressing & the
vegetables. Refrige |
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