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Ingredients: 12 2 inch pcs beets; trimmed -1 goat cheese; crumbled 2 Tablespoon(s) shallots; minced 5 1/3 Tablespoon(s) rice vinegar 1/3 mint leaves; chopped 1/4 Cup(s) walnut oil or olive oil 163/625 Ounce(s) sugar 4 Tablespoon(s) chives; chopped Directions: Preheat oven to 350F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes. Cool on sheet. Peel beets. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.) Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives. Contributor: Bon Appetit April 2003
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In a mixing bowl, stir together olive oil, sugar, salt, cinnamon and cayenne. Place goose breast in marinade and let stand overnight covered in refrigerator or 2 hours at room t 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. Cu 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. Cucumber salad 1 Peel cucumbers, cut in half lengthwise and remove seed with a spoon. Slice 2 halves into thin crescents. Lay them on paper towels, sprinkle with coarse salt and refrigerate, uncovered, for 1 hour. Remove cucumbers from refrigerator and pat dry. Co Roasted beet borscht Heat oven to 400 degrees F. Scrub the beets and put them on a large piece of aluminum foil; season with salt and pepper, add 3 thyme sprigs, and drizzle with 3 tablespoons olive oil. Bake until the beets are tender, about 1 hour. Set aside. When the beets Couscous salad In a large bowl, combine the couscous and bouillon granules. Stir in the water. Cover and set aside for 5 minutes or until the liquid is absorbed. Add the tomato, cucumber, and dressing and toss until blended. Cover and refrigerate until ready to serve. J Spinach-strawberry salad Saute almonds in butter. Mix spinach, strawberries, almonds. Pour dressing over and serve. For Dressing: Mix all other ingredients in a glass jar and refrigerate. Cottage cheese-potato salad for 1 Preparation: 30 minutes including cooking potato plus chilling. Cook potato in its jacket until just tender. Cool until it can be handled, peel and dice into a bowl. You should have about 1 cup. Stir oil, vinegar, and salt together and pour o 5-bean salad Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer. desir Adobo beef salad with apricot, ginger and hibiscus salsa 1. Adobo sauce: Soak chiles in hot water for 15 minutes and puree. 2. Marinate beef in adobo sauce and vegetable oil, keep refrigerated until ready to use. 3. To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a sauce pan and brin 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 Christmas wreath frozen salad Combine cream cheese and mayonnaise. Mixing well, stir in cherries, pineapple, pecans and marshmallows. Fold in whipped cream. Pour into 8 cup ring mold. Freeze. Yield 8 to 10 servings. Garden-fresh couscous salad 1. In a medium saucepan combine water and bouillon granules; bring to boiling. 2. Add couscous. Remove from heat, cover and let stand 5 minutes or until liquid is absorbed. 3. Transfer to extra-large bowl. 4. Add carrot, sweet pepper, zucchini, yellow "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. Fall spinach salad 3 tb White wine vinegar 1/2 c Olive oil 2 tb Dijon mustard 1 x Shallot, minced 1/2 ts Salt 1/4 ts Pepper -----------------------------SALAD--------------------------- 15 c Spinach leaves 2 x Avocados, peeled, pitt 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 Balsalmic vinaigrette sauce Combine salt, mustard, and vinegar in food processor bowl and process well. With motor running, pour in olive oil in a thin stream. Season wtih salt and pepper. Makes 1-1/2 cups. Tuna and avocado salad Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with Asparagus salad w/pecans Bring large pot of watewr to a boil. Wash aparagus and snap off tough bottoms of stems. When water is boiling , add the asparagus and let water return to a boil.. Cook approx. 3 minutes or until the asparagus is still crsip but tender. Remove t Better-than-potato salad 1. Cook rice in water with salt according to package directions. 2. Cool. 3. Combine mayonnaise, onion, mustard, and salt. Stir into rice. 4. Cover and throughly chill. 5. Stir in cucumber and radishes just before serving. Measurements and t Mixed greens salad with bacon, apples, blue cheese and musta Winter greens with cranberry-port vinaigrette Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly. Combine greens in large bowl. Orange salad Combine apricots and pineapples; add 1 cup pienapple or apricot juice or use 1/2 cup of each. Dissolve gelatin in hot water (Jello). Add combined fruit and juice and stir well. Add marshmallows and let set until firm. Serve with dressing and grated americ Asian salad Toast the slivered almonds for 5 minutes at 375 F. After trimming & cleaning the green onions, chop the entire bunch of onions, including the green parts. Separate ramen noodles. Smash noodles & place in bottom of a large, narrow bowl. Layer sla Broccoli cauliflower salad Separate broccoli and cauliflower into florets. Combine mayonnaise, sugar and vinegar; mix until smooth. In a large bowl, combine broccoli, cauliflower, bacon and onion. Pour dressing over salad and toss. Yield: 8 to 10 servings. Green salad with olives, manchego & romesco sauce Put the greens in a salad bowl or on a platter. Toss with the romesco sauce to lightly coat (add more if necessary). Arrange the anchovies, if using, on top and sprinkle on shavings of cheese and the olives, or plate and garnish each serving individually. Asparagus salad 1. Drain asparagus, trying to keep spears whole. 2 Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in a vegetable bowl. 3. Place a spoonful of mayonnaise over asparagus. 4. Garnish w 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 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. Beet green souffle Butter a 1 qt. souffle dish; sprinkle with Parmesan cheese. Slice the cooked beets and line the bottom of the souffle dish with them. In a small saucepan, melt the butter, stir in the flour, add the hot broth and continue to cook until slightl Fusilli salad Boil pasta according to directions minus 1 minute. Drain, cool and set aside. In a food processor, pulse together the pickled veggies, the tabbouleh and the olives. Toss the pasta with the oils and fold in the mixture. Gently mix in the tomatoes. Salt and Kartoffelsalat mit biermarinade (potato salad with beer dressing) Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard Barbecued goat with lemon salad and almond pesto Light barbecue or grill. Rinse and pat dry goat legs. In a blender, mix garlic, mint leaves, pepper and olive oil until smooth paste is formed. Rub paste all over both legs and season with salt. Place on barbecue and cook, turning frequently, un Sweet onion salad Place the lettuce leaves on four plates, top with slices of onion, cucumber, and tomato. Drizzle salad with olive oil and a little lemon juice. Season well with salt and pepper. Serve immediately. NOTE: Any sweet onion can be substituted for the W Cucumber sesame salad Mix and serve Famous brocolli salad 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour ove Classic apple & blue cheese salad Combine first 6 ingredients in a large bowl, stirring with a whisk. Add lettuce & remaining ingredients. Toss gently. Tuna waldorf salad sandwich 1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing. 2. Lightly toast the croissants. Split in half 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. Wilted greens, grilled portobellos and cherry vinaigrette In a small bowl, whisk together the balsamic vinegar, garlic, olive oil, salt, and pepper. Arrange the mushroom caps in a single layer in a shallow non-aluminum dish and pour the vinegar marinade over the mushrooms. If time allows, cover and let stand for Orange fruit salad In a mixing bowl, combine 1 c water & lemon jello. Add 1 c ice cubes, stirring until melted. Add pineapple. Pour into a 13"x9"x2" baking pan. refrigerate until set. Repeat with orange jello, with remaining ice & water. Stir in marsh Warm potato & tuna salad. 1. Cook the potatoes in lightly salted water for about 15 minutes or until tender. 2. While the potatoes are cooking mix together the spring onions, most of the parsley, the lemon juice vinegar and olive oil. Drain the potatoes and place in White bean and vegetable salad In a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Drain the beans, and in a bowl combine them with the vegetable mixtu 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 Brown rice salad with apples and walnuts Put Rice in medium sauce pan along with water, oil, and salt. Cover, bring to a boil, and reduce the heat to simmer. Cook for 45 minutes or until the rice is tender and all the water has been absorbed. Meanwhile, combine the walnuts, celery, scallions, ra Chopped salad CHOPPED SALAD Radicchio, curly endive, butter lettuce and arugula are perfectly blended in this simple salad and tossed with a lemony dressing. Chef Hearon suggests uncorking a crisp Ligurian white wine or a California Charbono. 9 tablespoons extra-virgin Gingered pear salad Drain pears, reserving juice; set aside. Finely chop pears; set aside. Dissolve gelatin in boiling water; add lemon juice. Add enough ice cubes to reserved pear juice to measure 1 cup. Add to gelatin; stir until slightly thickened. Remov