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Ingredients: 4 green onions,minced 1 Tablespoon(s) worcestershire sauce 417/10000 Cup(s) dijon mustard 1 salt to taste 1 freshly ground pepper,to taste 3 Tablespoon(s) white wine vinegar 8 Tablespoon(s) olive oil 1/2 Pound(s) fresh asparagus 1 small ripe tomato,thinly sliced 1/2 ripe avocado,peeled, thinly sliced 6 fresh mushrooms,thinly sliced 1 bibb lettuce leaves Directions: Whisk together minced onions, Worcestershire sauce, Dijon mustard, salt, pepper and vinegar in a small bowl. Add olive oil in a steady stream, whisking to blend and emulsify. Set aside. Trim woody ends off asparagus stalks. Peel asparagus stalks if needed. Cut into 2-inch lengths. Blanch briefly in boiling water. Drain and rinse with cold water to stop cooking. Spread on paper towel to dry thoroughly. Combine salad dressing, asparagus, tomato and avocado toss thoroughly to coat vegetables. When ready to serve, arrange Bibb lettuce leaves on salad plates. Top with tomato mixture.
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Refrigerate until ready to serve. **Can also a Wild rice and artichoke salad Rinse the wild rice in a strainer under cold running water. Put in a medium size-bowl and pour on boiling water to cover. Let soak for 30 minutes, then drain thoroughly. Rinse the brown rice in a strainer and put in a medium-size saucepan alo Oriental salad 2 Coleslaw mix (2 pkg) Chopped celery and green pepper 6 oz. sunflower seeds slivered almonds 2 T. sugar ? c. oil Mix above ingredients and pour over 2 pkg. Ramen oriental noodles Break up ramen noodles at last Potato salad with pomegranate Boil 500 g new potatoes, peel and dice. In a large bowl mix together 250 mL plain yogurt (use a thick low-fat version to reduce kilojoules), 2 finely chopped fresh coriander leaves and salt and pepper to taste. Add potatoes and fold dressing ge Dijon mustard fillets Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces. Measure thickness of fish. Place fish on greased unheated rack of a broiler pan. Sprinkle with lemon-pepper seasoning. Broil 4 inches from the heat until the fish flakes eas White-wine vinaigrette Blend all in a food blender or by shaking in a jar. Store covered in the refrigerator. Keeps very well. This recipe will make 1 1/2 cups of dressing. Comments: This is very simple to make. Try it on any of your favorite green salads. Be sure to use a good Blueberry salad Drain blueberries and pineapple, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserved liquid to make 1-3/4 cups; add to dissolved gelatin. Pour into a 13x9" pan. When gelatin is slightly thickened, fold in 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. Snow pea and red pepper salad Remove strins and tops from snow peas. Blanche for 1 minute in boiling water. Drain immediately and plunge into ice water to make them crisp. Drain again and dry. Slice mushrooms. Dice peppers into small pieces. Combine garlic, v Aegean salad 2 1. In a small bowl combine dressing with olives, cover and let stand for 30 minutes at room temperature. 2. In a salad bowl combine lettuce onion, tomato, and green pepper. Mix lightly with olives and Oregano Dressing. 3. Sprinkle with cheese. 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 Corn fritters with arugula and warm tomato salad Prepare tomatoes: Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minut Asparagus and crabmeat salad Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper Frozen salad Beat: 1 cup sour cream 2 T. lemon juice ? cup sugar ? t. salt Fold in: ? cup nuts (opt) 1 can bing cherries-Drained very well 1 can prepared whipped dream whip 1 can crushed pineapple (drained) 1 diced banana Place in a 8 by 8 in. pan. Freeze for at leas Scalloped asparagus 1. In a 1-quart, heat-resistant, non-metallic measuring cup place butter. Heat, uncovered, in Microwave Oven 1 minute or until melted. 2. Stir in flour and salt until smooth. Gradually add milk, stirring constantly. 3. Heat, uncovered, in Mi Turkey waldorf salad (usda) Combine all ingredients except lettuce in medium bowl. Serve on lettuce leaves. Each serving provides: * 380 calories * 25.1 g. protein * 15.7 g. fat * : 33.8 g. carbohydrate * 657 mg. sodium * 49 mg. cholesterol Source: Cooking for Two or a Few Reprint Wienerschnitzel with warm potato salad 1. Wash the potatoes, put in salted water with a sprig of rosemary and 1/2 bulb of garlicup Cook until tender. Let them cool, then slice. 2. Pound the veal pieces until very thin. (Use plastic wrap on top and bottom of veal.) 3. Mix together the eggs and