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Ingredients: 2 Pound(s) Celery root (also called celeriac) 4 Cup(s) Water (salted), boiling 6 Tablespoon(s) Mushrooms (fresh), chopped very fine 3 Tablespoon(s) White wine vinegar 1 Teaspoon(s) Rosemary, dried 2 Teaspoon(s) Egg, hard-boiled 1 1/4 Teaspoon(s) Mustard, dry 1/2 Teaspoon(s) Black pepper, freshly ground 1 Garlic clove, crushed 3/4 Teaspoon(s) Dill weed, dried (use more if fresh) 1/3 Cup(s) Scallions, minced 1/3 Cup(s) Parsley, minced Directions: Peel the celery root and cut it into 1/2-inch cubes. Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. Drain. Combine the rest of the ingredients and whisk or shake to make a dressing. Pour the dressing over the cooked celery root and toss. Refrigerate at least two hours before serving. Celery root (also called celeriac) is sometimes hard to find. Try to get ones about the size of a large fist; smaller ones have too much waste, and bigger ones are often pithy. This vegetable is not worth eating raw. NOTES: * Cooked celery root in vinaigrette -- This salad has an intense celery flavor. The taste is so strong that it should be served only with other strongly flavored foods. It would overwhelm veal, but would go well with a lamb roast. Yield: Serves 6-8. : Difficulty: easy. : Time: 30 minutes preparation, 2 hours chilling. : Precision: approximate measurement OK. : Jeff Lichtman : Relational Technology, Inc., Alameda, California, USA : {amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff : Copyright (C) 1986 USENET Community Trust
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Put into the bottom of a broiler pan, cover 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 Mixed salad Wash salad and mix in a salad mixer. Add all ingredients. Add oil and vinegar according to taste. Enjoy while fresh. Artichoke tabbouleh salad (tabouleh) In a medium bowl, combine bulgur and bowling water; let stand 15 to 20 minutes or until bulgur has doubled in size and water is absorbed. Drain artichoke hearts, reserving marinade in small bowl; cut artichokes in half. Add halved artichokes, t Greek style salad Mix all ingredients in a large mixing bowl. Toss with vinaigrette. Spinach salad with orange vinaigrette Preheat the oven to 350 degrees F. Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator. In a blender, combine the orange zest, or 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 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 Three bean salad 2 In a bowl, combine beans, onion, and bell pepper. In a screw-top jar combine the vinegar, oil, sugar, celery seed, mustard, and garlic. Cover and shake well. Pour over vegetables, stir lightly. Cover and chill for 4 to 24 hours, stirring often. Endive and asian pear salad Combine walnuts, 1 T water, sugar, cayenne, salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temp) Whisk o Macaroni salad for 100 Combine first 7 ingredients. Combine all dressing ingredients; pour over the ham mixture and toss. Refrigerate. Mushroom, snow pea and spinach salad Whisk together first 5 ingredients in a small bowl. Season dressing with salt and pepper. Bring a large pot of salted water to a boil. Add snow peas and cook 45 seconds. Drain. Refresh peas with cold water and drain. Combine peas, spinach, mushroo "texas caviar" salad In a medium skillet heat oil; cook squash, peppers, garlic and cumin, uncovered, for 8 minutes or till squash is tender, stirring occasionally. Remove from heat; let cool. Combine squash mixture with peas, green onion, cilantro, and salt. Cover an Roasted pear salad Preheat the oven to 550F degrees. In a large bowl, mix the butter, honey, and cinnamon. Add the pears and toss well. Spread the pear mixture on a baking sheet and roast in the oven for 20 minutes, toss them once halfway through. In the same bowl Brigitte's real german potato salad Mix all ingredients together carefully, season to taste, garnish with parsley. Cool in refrigerator for at least 1-2 hrs, best overnite. 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 must Vegetable finger salad Press out in one piece without separation 2 packages Pillsbury Crescent Rolls in jelly roll pan or cookie sheet with edge (2 pans). Bake as directed on Crescent Roll package and cool. Mix together cream cheese, mayonnaise and Hidden Valley Ranch Aloo ko achar (potato salad) Boil potatoes in jackets. When done, peel & cut into small pieces. In a suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. In a small pan heat mustard o Luau salad Mix together Jello, water and marshmallows until the marshmallows are melted. Add remaining ingredients. Mix all together and set. Taco salad with cumin dressing (wedman 2) Toast the tortillas on a baking sheet in a 400 F oven for about 10 min. While hot, sprinkle on the Parmesan cheese. Cool and break into bite-size pieces. Chop the lettuce and arrange it in the bottom of a salad bowl. Make the cumin dressing by combining 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 Pizzalinni greek salad dressing In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in Nancy's tuna salad Contributor: Nancy's ingredients Orange-pineapple salad Cook pineapple in juice for two or three minutes, add jellos and cook another minute or two, pour in casserole dish and let cool, then stir in cottage cheese and cool whip. Set in ref. for two or three hours. Will keep for days. Green goddess salad dressing In a small bowl, combine the mayonnaise, sour cream, parsley, scallions, vinegar, salt, garlic powder, and pepper nd mix well. Place in a covered container and fefrigerate until ready to serve. Diced vegetable salad Dice all the ingredients finely into 1/2 inch cubes and dress with the Olive oil, Vinegar and salt. Mix thoroughly. Chill for at least 1 hour before serving. Contributor: Esther Pérez Solsona Onion salad Make a brine with the water, vinegar, sugar and salt. Bring to a boil. Pour over sliced onions and soak for 3-4 hours in this brine. Drain well. Mix Miracle Whip, celery seed, salt and pepper to taste. Pour over drained onions. Keeps up to one week i Doritos taco salad Brown the ground beef, add taco seasoning. Cut up the lettuce and onion, dice the tomatoes and green pepper. Slice the black olives. Grate cheddar cheese, crunch up a bag of Nacho cheese Doritos and then add to the ground beef. Add Catalina salad dressing 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. Peanut rice salad Cook brown rice without salt, following package directions. Cool. Cook broccoli in vegetable steamer over simmering water in covered saucepan until tender-crisp, about 5 minutes. Drain; rinse well with cold water to stop cooking; drain well. Whi Madison avenue potato salad Blend together oil, vinegar, salt and pepper; pour over potatoes. Toss potatoes lightly; refrigerate. At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss. 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 Hot thai salad Cook pasta as package directs, rinse and drain. Chop pasta coarsely, if desired. Add vegetables and sesame seeds. Prepare dressing. Pour into salad. Mix well. Serve chilled. Copyright 1995 Eden Foods, Inc. <Electronic format courtesy of: Antipasto salad #2 In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at room temperature for 30 minutes. Arrange chopped lettuce on a large platter, strain mushrooms & Chinese noodle salad Wash and trim snow peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and s