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
Potato salad recipe Cool potatoes completely in the fridge or better leave to stand overnight.
Mix in the diced vegetables. Whisk together the oil with the spices &
herbs. Ensure it is well blended. Pour over potatoes & toss gently.
Refrigerate till ready
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
Skinless roast chicken breast salad with vegetable chips (h Trim fat and slightly pound chicken breast (if boneless). Blend all spices
and herbs with oil in a bowl or holding pan. Add chicken to spice mixture.
Refrigerate and marinate for at least an hour.
In a medium size saute pan on medium heat, add 2 t
Eggless caesar salad Whisk together lemon juice, garlic and msutard in a large mixing bowl; slowly shisk in oil. Stir in cheese and season to taste with salt and pepper. Add lettuce, toss, and serve.
Waldorf salad In small salad bowl, combine mayonnaise, yogurt and lemon juice, to
taste. Core apples, cut into bite size pieces, dice celery. Add both
to salad bowl, fold in nuts. Chill up to two hours. Toss before
serving. variations: banana
Italian chopped salad Whisk first 4 ingredients in medium bowl to blend. Season dressing to taste
with salt and pepper.
Place remaining ingredients in large bowl. Toss with enough dressing to
coat. Season salad with salt and pepper.
Contributor: Bon Appetit September 1997
Feta, cucumber and radish salad Combine cucumber, radishes, mint (if using), and vinegar in a large mixing bowl. Gently toss in feta, season to taste with salt and pepper and serve.
Garden turkey & rice salad Combine first eight ingredients in medium bowl. Combine Italian dressing
and lemon juice. Pour dressing over salad; mix well. Refrigerate until
ready to serve. Makes 3 servings.
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
Carrot-raisin salad #2 SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor.
Soak raisins in boiling water 1/2 hour. Drain well. Mix all ingredients
and chill...
Makes 2 servin
Tomato feta salad Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully a
Deviled fish salad Note: See the "Mild Garlic And Parsley Blend" recipe which is included in this collection.
Blend yogurt, chilli sauce, and Mild Garlic And Parsley Blend together
well. Toss gently with flaked fish. Serve on "cupped" lettuce leaves
Dutch apple salad Combine ingredients and serve on lettuce leaves.
Sunshine jello salad 1. Mix Hot Water and Jello add Cold Water and Ice. Let Stand till slightly thickend
2. Drain Pineapple
3. Fold in Carrots and Pine Apple
4. Refridgerate till set
Minted potato salad Combine potatoes, scallions & parsley. Whisk together the olive oil, lemon
juice, mint, salt & pepper. Pour the dressing over the salad & toss to
coat.
Refrigerate, covered, to chill. Serve accompanied by griddle- baked pitas.
Basic chicken salad * The breast meat is best for this but drumstick and thigh meat
can be used too.
** Or half mayo and half sour cream. For a low fat version try
half lite mayo and half skimmed milk yogurt with a dash of lemon
juice.
Mix all the ingredients, chill and serv
Strawberry and chevre salad To prepare vinaigrette: In a small bowl, combine garlic, mustard, vinegars and brown sugar. Whisk in oil.
To prepare salad: In a large bowl, toss greens with vinaigrette. Top with cheese, nuts and strawberries. Sprinkle with salt and pepper.
Raspberry salad dressing Add: raspberries
champagne vinegar and
sugar
Blend: In blender or hand held blender cup
Add; olive oil
Whirl until smooth
Al's shrimp and crab pasta salad Cook the pasta using package directions. Drain and rinse with
cold water, set aside. Combine the olive oil, vinegar, mustard, cumin,
garlic, sugar, salt, pepper sauce and curry sauce in a small bowl. Whisk
until smooth. Mix the tomatoes, bell pepp
Asian spinach salad Toss all ingredents together. Serve immediately.
Contributor: ksl.com recipes
Good salad ala junior Drain pineapple then mix all remaining ingredients together.
Do not use juice of pineapple.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
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 nex
Summer salad with blueberries In a small bowl, whisk together ginger, vinegar, lemon juice, and salt.
In a serving bowl, combine scallions, jicama, honeydew, bell pepper, and
blueberries. Pour ginger mixture over salad and toss to combine (can be
made 30 minutes before).
Just before
Bonnie's potato salad In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In
large bowl, place diced potatoes. Add onions, pickles, celery, celery seed,
and eggs. Salt and pepper to taste. Add dressing.
Toss lightly to coat. Recipe: Bonnie Ad
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
Chopped winter salad with lemon-mint dressing Prepare the dressing:
In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and
pepper. Slowly add the olive oil, whisking until blended. Stir in the mint.
Taste for seasoning.
Prepare the salad:
In a large bowl, combine the cabb
Wilted spinach salad with tangerines In small bowl, stir together soy sauce, lemon juice and oil, set aside. In wok or large skillet, heat 3 tablespoons of broth. Stir-fry mushrooms and onion for 3 minutes over medium-high heat. Remove from pan. Add remaining broth to pan stir-fry bean sprou
Calypso salad Mix all the ingredients together and let stand at least 30 minutes before serving. Serves 6-8.
Bunter wurstsalat - colorful sausage salad Wash and dry the bell peppers, quarter them and clean them. Cut the
peppers, pickles, sausage, ham and cheese in slices. Wash the tomatoes, dry
them, cut them in octagons and cut out the green bits. Halve the olives.
Peel the eggs and cut them in
Asian pear salad In a large bowl, toss together greens, dates, prosciutto, mint and pear.
In a small bowl, whisk together lemon juice and oil; season with salt and
pepper. Pour mixture over salad. Toss to combine well, and serve
immediately.
Contributor: Martha Stewart
Bing cherry salad #2 Mix all ingredients well.
Recipe by: Possum Kingdom Lake Cookbook
Schnittbohnensalat (green-bean salad) Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans;
Vietnamese crab and vermicelli noodle salad Soak the cellophane noodles in a bowl full of hot water to cover for 5-10
minutes until tender then drain immediately and rinse with cold water to
halt the cooking time. Cut noodles with scissors to a manageable length and
toss with vinegar and fish
Charred new potato and fennel salad Preparation time: 25 minutes. Cooking time: 25 minutes.
1. Set broiler rack about 6 inches from heat. Turn on broiler.
2. Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra oil.
Spread in single layer on broiler pan. Lightly s
Lobster salad with corn, tomatoes and basil vinaigrette Blend ingredients to extra virgin olive oil in blender.
Add rest of ingredients in a bowl. Add small amounts of basil oil until
seasoned correctly. Season with salt and pepper.
Lentil fatta salad Boil together the lentils, water, onion, oil, salt and pepper until
very soft (about 50 to 60 minutes). Drain and cool. Add cubed pita
bread and green onion; combine well. Serve with fresh lemon juice
and additional olive oil to taste.
Beet salad Wash beets well, being careful not to break their skins. Cut off the
tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan
until tender, covered. Allow the water to cool, then slip off the
skins, trim off the tops, and cut into bi
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
Corn, black, bean and red pepper salad Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well, sprinkle with 2 tablespoons chopped coriand
Dandelion salad Wash the dandelion greens carefully. Drain well and cut into pieces. Add
the onions, tomatoes and cheese. Toss to mix.
Make a salad dressing by mixing the pepper, salad oil, vinegar and dill.
Dress the salad, toss and serve.
NOTES:
* Di
Tahini ginger salad dressing Blend all these ingredients well. Variations can be made by omitting the ginger and adding more lemon juice to make Tahini-Lemon Dressing or 2 teaspoons crushed mint leaves for Tahini-Mint Dressing. Makes 2 cups.
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
Sweet chopped salad (serve with grilled chicken or fish) Make dressing: Pure dressing ingredients in a blender.
Assemble salad: Just before serving, toss together salad ingredients,
dressing, and salt and pepper to taste.
Serve with grilled chicken.
Contributor: Gourment August 2000
Cool lemon chicken salad Mix dressing, basil, juice and peel in large bowl. Add remaining
ingredients, mix lightly. Refrigerate. Serve on lettuce-lined platter.
Source: Miracle Whip ad, Ladies
'
Home Journal, May 1993, page 229
: (inside back cover) Submitted By A4G
Seven-layer salad Place salad greens in large glass bowl. Layer celery, radishes, onion,
bacon, and peas on salad greens. Spread mayonnaise over peas,
covering top completely and sealing to edge of bowl. Sprinkle with
cheese. Cover and refrigerate at least 2 hou
Trifle fruit salad In large glass serving bowl, layer fruits. In medium
bowl, combine milk and sour cream; blend well. Add
pudding mix; beat until well blended, about 2 minutes.
Stir in pineapple. Spoon pudding mixture over fruit to
within 1 inch of edge. Cover;
Creamy potato salad 2 cups nonfat yogurt
1/4 cup of mustard if you like it
rice vinegar to thin
Add dressing, as much as you like. Mix and chill. If you don't like
broccoli, then use green beans or carrots or whatever you prefer.
Shared by Jan Gordon
Pasta salad In a 2-quart saucepan, boil pasta until tender and rinse with cold water.
Toss with 2 tablespoons Italian dressing and set aside.
In a large bowl, combine cabbage, onion, tomato, celery, and cucumber. Mix
well and season with dill, basil, and herb
Chilled rice salad Cook rice according to package directions and allow to cool.
Rinse and drain arame. Soak for 20 minutes in enough water to cover. Drain
and set aside.
Steam peas and allow to cool.
Combine vegetables, scallions and daikon.
Gently fol
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