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Pasta salad supreme Combine all ingredients in a salad bowl. Toss gently to mix. Chill before
serving.
Preparation time: 1 hour
Origin: Reader's Digest Magazine, June, 1994
From the Collection of Candis Compton
Roasted onion dressing Preheat oven to 400F . Place 2 onions cut side down on baking sheet.
Pour 2 T olive oil over. Sprinkle with sugar. Bake onions 30 minutes;
turn onions over and bake until brown and caramelized, about 30 minutes
longer. Cool. Transfer onions to proces
Rice, orange and pecan salad Toss all ingredients together. Serve at room temperature.
Lamb salad with gremolata dressing Mix olive oil through parmesan thoroughly for the dressing.
Grill lamb tenderloins until medium rare.
Toss mixed greens, roasted red pepper, red onion and small amount of
dressing to coat greens.
Serve lamb tenderloins over salad and drizzle with more dre
Japanese-style dressing Vary the amount of ginger to your taste
Pasta salad with tomatoes & corn Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend.
Heat remaining 1 tablespoon of oil in heavy skillet over medium heat. Add corn; saute' 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to blend.
Season
Summer basil salad Carbs:Use any of the following, depending on how "McDougall-correct" (I've been learning a lot from you Barbara Z!) you want to be. 16 ounces dry fusilli (or any pasta, whole wheat is fine) boiled 1 cup dry brown rice, cooked (don't kn
Creamy orzo with sauteed spinach Cook pasta according to package directions; drain but do not rinse. Combine Parmesan, egg, heavy cream, salt and pepper in a small mixing bowl while pasta cooks. Stir egg mixture into drained hot pasta. Cover to keep warm and set aside.
For spinach, brin
Easy caesar salad Put minced garlic clove in olive oil. Let sit for at least an hour to let the garlic flavor the oil. Add rmaining ingredients and whisk together until smooth. Toss with lettuce, parmesan and croutons
Fresh asparagus salad with lemon dijon vinaigrette Bring a large pot of water to a boil and blanch the asparagus (cook
until tender but still bright green, 4-5 minutes). Remove with tongs
and immediately plunge into ice-cold water to stop the cooking and
preserve the color. Drain completely and
Molded cottage cheese and grape salad Put cottage cheese through a sieve and mix with the mext 4 ingredients.
Soften gelatin in cold water and dissolve over hot water. Stir into cottage
cheese mixture. Chill until it begins to thicken. Fold in 1 cup of the
green grapes. Turn into
Berry sausage dressing In a saucepan, combine cranberries, orange juice and sugar. bring to a
boil for 5 minutes. Cool.
Break sausage into small pieces over stuffing mix in a large bowl and
sprinkle with baking powder. add celery, onion and egg beaten with water.
Toss gent
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.
Julie's caesar dressing Emulsify the olive oil through worcestershire sauce. Add egg at the end.
Add pepper and oregano.
Contributor: Julie Robson's recipe
Presto potato salad Cook the potatoes in a large pot of boiling salted water until just fork
tender, about 20 minutes. Be careful not to overcook them. Drain the
potatoes, and then place in a large bowl. Cover and chill. In a medium
bowl, combine the remaining ing
Tomato and mozzarella salad On a bed of lettuce, arrange tomatoes, cheese, onion, if using, and
basil. Mix all dressing ingredients together and pour on top. Garnish
with sprigs of parsley, if desired.
Southeast asian fried corn In a medium saucepan, cook corn in boiling water to cover whisk a pinch of
sugar had been added for 6 to 8 minutes or just until corn is tender.
Drain corn, cool, and cut kernels from cobs. In a medium bowl, combine
corn, green onions, egg, celery
Wild rice bean salad Cook contents of box according to package directions, cool. Add remaining
ingredients, and toss.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic form
Fennel and apple salad with cider vinaigrette Quarter, core and thinly slice the Granny Smith apple
Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper.
Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat.
Mound salad on 4 plates, spr
Wild rice salad This bright array of color is an easy-to-make, tasty, and very satisfying salad. You can prepae and refrigerate it for a few hours before serving. Try it as part of a salad plate with Pumpkin Salad and the Roasted and Rustic Sweet Peppers. It could also b
Sweet & sour texas black-eyed pea salad Combine all ingredients in a large bowl. Chill for 4 hours or more. Serve
on a bed of lettuce. Keeps well in refrigerator for 3-5 days. Origin:
Marjorie Luckenbach, Texas, Circa 1970
Caesar salad with tortellini 1. Combine the first 6 ingredients in a bowl and stir well with a
whisk and set aside.
2. Cook the tortellini in boiling water for 7 minutes or until
tender, omitting the salt and fat. Drain well and set aside.
3. Arrange the asparagus in
Garbanzo pasta salad Cook pasta according to package directions, omitting salt. Drain and rinse
well under cold water until pasta is cool; drain well.
Drain the garbanzo beans. Combine pasta, garbanzo beans, carrot, bell
pepper, and green onions in medium bowl.
Whis
Caraway coleslaw with creamy oil and vinegar dressing In a large bowl combine the grated cabbage, carrot and onion. In a small
bowl combine the vinegar and sugar, stirring until the sugar dissolves. Mix
in the olive oil, salt and pepper. Mix in
the sour cream and caraway seeds. Pour the dressing over
Lentil vegetable salad Rinse lentils and place in a saucepan with broth, bay leaf, marjoram
and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30
minutes or until tender. Drain in a colander. Heat oil in a
non-stick saucepan and stir-fry vegetables 3 m
Pasta with broccoli and spinach Preparation: chop the onion and shred the spinach leaves.
Alternative to wine: white grape juice works just as well.
1. Cook the pasta in a large quantity of boiling water until just tender. Drain and place in a greased, shallow, ovenproof dish and
Springtime chicken salad VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon
juice and water or broth to cover in a 9-in skillet. Place over med heat.
Bring to a boil slowly. Reduce heat. Simmer for 1 min. Remove from heat.
Cover. Let stand 20 mi
Crawfish and egg salad To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp
salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring
to boil and remove from heat immediately. Drain and cool. Chop hard-boiled
eggs. Chop crawfish and
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
Summertime salad Over the years I have gotten to where I will put just about anything in a
tossed summer salad. To add some variety to your summertime salads try any
or all of these ingredients. Try leaving out the lettuce sometime, it
makes for an interestin
Seven layer salad Note: The name in the family recipe book is "Seven Layer Salad." Don't ask
me why? It really isn't seven layers, but it has become my favorite. (BC)
Using a fairly deep baking dish (I use a 4" deep 9" X 9" pyrex p
Rice with spinach, herbs and cheese PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still
undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse
with cold water, drain again and set aside. Wash spinach and remove stems.
Cook spinach in the wa
Endive, beet and red-onion salad Place the beets in a saucepan and add water to cover with salt. Bring to a
boil until the beets are tender, about 30 minutes, depending on the size
or age of the beets. Drain and let cool. Remove the skins and slice the
beets.
Trim off the bottom of the e
Thai tenderloin salad Prepare grill.
Place beef on grill and cook 6 minutes each side until medium rare. Cover
and let stand 10 minutes. Cut beef diagonally across grain into thin
slices.
Combine juice, fish sauce, sugar and red pepper in bowl. Add beef, lettuce
and next 5 i
Nectarine salad Combine nectarines, red pepper and onions in a small bowl. Whisk together
oil, lime juice, wine vinegar, salt and pepper. Pour over nectarine
mixture. Refrigerate. Mound on lettuce to serve.
Nutrient Value Per Serving: 178 Calories, 1 g Protein
Wild mushroom and spinach tacos Heat the peanut oil in a saute pan over a medium heat, add the mushrooms and saute until coloured. Add the chilli, spinach and mix it together. Add the corn and the cheese. Remove from the heat to allow the cheese just to begin to melt. Season
Heat the to
Spinach with oysters and cheese Preheat oven to 350^. Grease a 1.1/2 quart casserole. Cook spinach
according to package directions and drain well. Lightly saute celery,
onion, and parsley in butter until tender. Combine spinach and vegetables
with Worcestershire, Tabasco, cornb
Aegean salad This is a recipe I found on Mimi's Cyberkitchen page. I made it for
Christmas dinner on Thursday. It is really, really good -- it also tastes
just as good the next day (if there's any left). The only change I made was
to use slivers of r
Spicy thai salad Cook pasta according to package directions, rinse and drain. Chop pasta
coarsely, if desired. Add vegetables and sesame seeds. Prepare dressing.
Pour into salad. Mix well. Serve chilled.
Prep Time. 10 minutes
Baking Time: 5 minutes
Yield:
Red potato summer salad COOK potatoes in boiling water 10 to 12 min. or until fork tender. Drain.
TOSS potatoes, onion, tomatoes, bacon bits
and basil in large bowl.
MIX remaining ingredients. Pour over potato mixture; toss lightly. Refrigerate until ready to serve.
**Can also a
New potato salad A local restaurant serves a simple, but elegant, potato salad as part
of their Sunday Brunch menu. This is my own attempt at duplicating
it. Stir the chopped green onions into the Dill Cream Dressing. Add
salt and pepper to taste. You may al
Mediterranean salad with chickpeas and arugula Serve with: Wedges of lightly toasted rosemary focaccia. Whisk first 6
ingredients in small bowl to blend. Gradually whisk in oil. Season dressing
with salt and pepper.
Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in
large bowl.
Spinach or broccoli quiche Mix flour and salt together, add shortening until crumbly. Add water,
vinegar and egg. Mix all together and roll out for a single crust and line
a 9" pie plate. Bake in a preheated 450oF oven for 12 minutes.
Blend the first 4 ingredients toge
Luby's pea salad Combine all ingredients, cover and refrigerate for at least 2 hours.
Arugula salad with manchego, apples and carmelized walnuts Boil bals
amic vinegar in small saucepan over medium-high heat until syrupy
and reduced to 1/4 cup, about 4 minutes.
Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can
be made 4 hours ahead. Keep at room temperature. Rewarm balsami
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
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
20th century salad dressing Dissolve salt, pepper, paprika, dry mustard and sugar in olive lil. Add
vinegar. Peel clove of garlic and let stand in dressing until ready to use.
Molded avocado salad Dissolve jello in boiling water. Set aside to cool until thick, then whip
until light. Fold in remaining ingredients. Pour into a mold and allow to
refrigerate until set. Unmold and serve.
Warm spinach salad with mushrooms Combine shallot, vinegar and 1/4 teaspoon salt in a small bowl. Place spinach in a large mixing bowl.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add walnuts and cook, stirring frequently, until lightly browned, about 3 minutes. R
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