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Pasta salad (good for picnics) Cook the tortellini according to package directions. Drain and rinse the
artichoke hearts and cut them into quarters. Add the remaining salad
makings
(except the parmesan) and toss with the dressing. Give it a generous
sprinkling of parme
Luby's pea salad Combine all ingredients, cover and refrigerate for at least 2 hours.
Potato salad almost like mom used to make 1. In a large saucepan cover the potato pieces with cold salted water
and set over medium heat. Bring to a boil, then lower the heat
slightly and cook uncovered, stirring a few times, until the potatoes
are just tender, about 12 minutes. Drai
Three-bean salad In a bowl combine beans, onion, and green pepper.
In a screw-top jar combine the vinegar, oil, sugar, celery seed, dry
mustard, and garlic. Cover and shake well. Pour over vegetables; stir
lightly. Cover and chill for 4 to 24 hours, stirring often
Shiitake mushroom and potato galette Preheat oven to 350 degrees F. Line cookie sheet with buttered foil.
Melt butter in heavy large skillet over medium heat. Add mushrooms
and saute until tender, about 10 minutes. Add Parmesan and basil.
Arrange half of potato slices in solid
White bean salad Shake parsley, oil, lemon juice, pepper, and salt in tightly covered
container.
Toss parsley mixture with onions, bell pepper, and beans in medium glass
or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.
Stir in walnuts. Se
Greek pasta salad 1. Toss and stir together for dressing:
olive oil, white vinegar, green onion, basil, oregano, garlic salt, and parmesan cheese.
2. Cook pasta and drain.
3. Add cheese, peppers, tomatoes and olives. Toss with above salad dressing. Chill before serving.
Layered cobb salad Make dressing:
Whisk together all dressing ingredients except oil in a bowl, then add oil
in a slow stream, whisking until emulsified.
Make salad:
Bring 5 cups water to a simmer in a 2-quart saucepan, then simmer chicken,
uncovered, 6 minutes. Remove pan
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
Melon grape salad Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When
ready to serve, pour out the liquid, drying out serving bowl. Whisk
together remaining lime juice, honey and mustard. Toss with fruit.
from Lee Bailey's Southern
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
Hot potato crackers Preheat oven to 350F.
In a large bowl, combine the flours, chives, salt & pepper. Cut in the
shortening until the mixture resembles coarse breadcrumbs. Slowly
blend in the water. Divide the dough into 2 equal balls. On a floured
surface, rol
(irish) potato casserole Thaw potatoes about 30 min., then mix all ingredients in a large bowl.
Place in a 9 X 13 baking dish. Bake at 350 for one hour. Serves 8
Heads up ranch salad Mix vegetables and raisins. One hour before serving, pour dressing over
salad; toss lighly. Refrigerate until ready to serve. Makes 4 servings.
Origin: Kraft What's Cooking Magazine, 9th issue. Shared by: Sharon
Stevens, Oct/94.
After thanksgiving salad In a large bowl, combine turkey, celery, onions, pecans and bell pepper.
Combine mayonnaise, lemon juice, dill weed, salt and pepper in small bowl
and stir into turkey mixture. Refrigerate until serving.
Arrange turkey salad on lettuce leaves.
Roquefort salad Wash the lettuce under cold running water; strip off the leaves by hand,
one by one, and dry well. Rub the inside of a salad bowl with the garlic
and discard the clove. Place the walnuts in the bowl; add the Roquefort
cheese, and blend them togeth
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.
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
Surprise south beach mashed "potato" Steam or microwave th cauliflower until soft. Puree in a food processor, adding the butter spray and the half-and-half to taste. Season with salt and pepper.
Serves 4
Cheddar baked potato sclices 1. In small bowl, combine soup, paprika and pepper.
2. In greased 2-qt. oblong baking dish, arrange potatoes in overlappingrows. Sprinkle with cheese, spoon soup mixture over the cheese.
3. Cover with foil; bake at 400øF. 45 minutes; bake 10 minutes or un
Potato patties 42 tb Oil
Combine all ingredients except oil; mix well. Shape into six patties.
Brown well in hot oil, about 4 minutes on each side.
Lentil salad Cook lentils & onion in 2 c stock until tender but not mushy, about 25
minutes. Drain excess water. Heat oil in a skillet & saute bulgur &
soy grits for 5 to 10 minutes. Stir constantly. Heat remaining
stock, add to skillet &
Chive-mustard potato salad with sausage skewers Preheat grill or barbecue. Combine tomatoes, onion and lettuce in
shallow bowl. Add potatoes. Combine mustard, sour cream and chives,
and season to taste with lemon juice, salt and pepper.
Bring sausages to boil in a pan of water. Drain immediately and
Asparagus salad with pecans Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold wate
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
Frisee salad w. pears, blue cheese & hazelnuts In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.
Tear the radicchio and frisee into bite-size pieces. Cut the endive crosswise into 1-inch pieces. Add the greens to the dressing mixture and toss until coa
Fatoosh (middle eastern bread salad) Toast the pita breads and with a scissors, cut into bite sized pieces.
Set aside.
Toss lettuce, green onion, cucumber, tomatoes, parsley, garlic and mint in
a large mixing bowl.
Add lemon juice, olive oil and sumac.
Toss.
Add bread and then salt to taste.
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
Molded turkey-pineapple salad Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5
minutes. Boil the chicken broth and pour it over the gelatin. Stir
to dissolve. Add the remaining cup of pineapple juice and chill until
thickened.
Meanwhile, combine the remaining
Mixed greens salad with balsamic dressing and warm goat chee Goat cheese rounds are made by scooping a ball of room temperature goat
cheese with a small ice cream scoop. Shape into flattened balls and press
into italian bread crumbs.
Bake in 350F oven for about 5 minutes. Let cool slightly or the cheese
will be t
Potato flatbread (kartofluflatbrauth) Peel and mash potatoes. When cool, knead rye flour into them. How
much rye flour you have to add depends on how soft the potatoes are,
but knead until the dough does not stick to your hands. With your
hands make round balls, about the size o
Cool salad Combine cooled 7 Bean & Barley with remaining ingredients in a large salad
bowl and toss lightly. Serve Cold.
*NOTE: The recipe (as published) seems to be missing the unit of measure
for the AM Sesame Oil. I would guess that it should be
Seasame spinach salad Wash spinach thoroughly and trim off tough stems. Spin or pat dry.
Mix remaining ingredients together and toss with spinch.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL:
71; CHO: Omg; CAR: 5g; PRO: 3g; SOD: 217mg; FAT:
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
Mediterranean chopped vegetable and herb salad Combine the cucumber, peppers, carrot, tomatoes, cilantro, dill, parsley,
mint, garlic and onions in a bowl. Add the olive oil and lemon juice.
Toss to combine. Season with salt and toss again.
Cover and refrigerate until ready to serve.
Variation:
A li
Valentine's day salad In a medium saucepan over high heat, bring water to a boil and add gelatin. After gelatin has dissolved, add strawberries, bananas and pineapple, mix well; remove from heat.
Spoon mixture into individual heart molds or a 9x13 inch baking dish; chill until
Idaho potato supreme In a l-quart microwave-safe casse
role combine broccoli, mushrooms, green
onion, red pepper and 2 tablespoons water Micro-cook covered, on 100% power
(high) 3 to 5 minutes or until vegetables are tender Drain well, Add turkey
ham Cook, covered, on high 2
Savory potato puffs 1/4 ts Salt
Prepare mashed potatoes without adding butter or seasonings. In
a large mixing bowl combine potatoes, egg yolks, and melted
margarine. In a small bowl combine parsley, garlic powder,
nutmeg, and salt. Stir seasonings into potatoes,
Athenian salad Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine,
radishes, cucumber, and green onions in a large plastic bag. Close bag
tightly and refrigerate. Shake oil, vinegar, salt, and oregano in tightly
covered jar; refrigerate.
Ju
French salad dressing whisk the mustard and lemon juice until blended. add the olive oil, salt and pepper and whisk until combined and creamy.
variations
add one to three of the following options to the basic dressing.
1 teaspoon mayonnaise
1/2 Tablesoon minced shallots
1
Macaroni salad In large uncovered Dutch oven cook macaroni in boiling water, cooking
oil and salt until tender but firm, about 5 to 7 minutes. Drain, Rinse
with cold water. Drain well. Return macaroni to pot.
Combine next 8 ingredients in a
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.
Main dish potato salad Combine the cottage cheese, sour cream, mustard, sugar, salt and pepper,
and parsley in a salad bowl. Add the potatoes, ham, green onions, celery
and eggs. Toss to mix well. Cover and refrigerate for several hours or
until well chilled.
T
Pineapple salad Shake oil, lemon juice, soy sauce, and brown sugar in tightly covered
jar. Twist top from pineapple; cut pineapple into fourths. Cut fruit from
rind; remove core and any "eyes." Slice each fourth lengthwise; cut
crosswise into chunks.
Oriental brown rice salad Place the rice in a large mixing bowl.
In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, and
sesame oil. Stir until the sugar dissolves, then pour over the rice, toss,
and set aside.
Steam the carrot, snow peas, and corn
Iceberg salad with ginger dressing To prepare dressing:
Combine the first 12 ingredients in a blender, and process until smooth.
To prepare salad:
Combine lettuce and remaining ingredients in a medium bowl. Drizzle
dressing over salad; toss gently to coat.
Contributor: Cooking Light July
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.
Lemony fruit salad In a medium saucepan, combine pudding mix, sugar and 1/4 cup water. Stir in
egg yolks. Add 2 cups water; mix well. Cook over medium heat until mixture
comes to a full boil, stirring constantly. Cool about 45 minutes or until completely
cooled, sti
Basic garlic salad dressing and marinade SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN
#1-55867-108-0. MM format by Ursula R. Taylor.
Combine all ingredients in a small bowl and mix together thoroughly.
Serve on antipasto or use as a dressing on a salad. T
Abalone salad paper-thin slices. *You may substitute watercress instead of arugula. **May
use red cabbage instead of radicchio. ***Gingerroot should be peeled and
grated. Rinse and dry lettuce, arugula and radicchio. Discard mushroom
stems and slice tops in thi
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