Rice & feta salad Cook rice according to package directions, using 1 teaspoon salt; cool slightly. In a large
mixing bowl stir together cheese, sweet pepper, onion, nuts, and pimiento; add cooled rice.
For dressing, stir together oil, vinegar, and black pepper. Pour
Lucille cranberry salad Mix cranberries, orange, sugar and lemon juice together. Set aside for 1
hour.
Mix remaining ingredients together with cranberry mixture.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
Cilantro dressing Combine all ingredients using a hand blender.
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
Butter lettuce and radish salad with fresh herbs and mustard Whisk oil, vinegar, shallot and mustard in medium bowl to blend. Season
dressing to taste with salt and pepper.
Cut cores from heads of lettuce, keeping heads intact; rinse and dry.
Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck
Coleslaw crunch salad Mix the oil, sugar, vinegar and seasoning from the Ramen noodles for the dressing 2-3 hours ahead. Mix all the remaining ingredients , including the crumbled, but not cooked, Ramen noodles, for the salad. Pour on dressing just before serving to insure th
Waldorf salad dressing Place the yogurt in a small bowl. Add the whipped topping and gently fold in. Then gently fold in the lemon peel and nutmeg.
Sesame soba salad Cook the noodles, breaking in half.
Toss the noodles with the scallions, bean sprouts and radishes.
Place the tahini, soy sauce, mirin, vinegar, sesame oil, and cayenne pepper
in blender and process until smooth. If the dressing is sticky, add a T
or 2 o
Lemony chicken salad Bring chicken broth to a boil in small saucepan. Completely dissolve
gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and
white pepper. Chill until slightly thickened.
Stir in chicken, celery and red pepper. Spoon i
Molded cottage cheese and grape salad Put cottage cheese through a sieve and mix with the mext 4 ingredients.
Soften gelatin in cold water and dissolve over hot water. Stir into cottage
cheese mixture. Chill until it begins to thicken. Fold in 1 cup of the
green grapes. Turn into
Cannellini bean salad Mince red onion to give 1 tablespoon
Peel, seed, and dice 2 medium cucumbers
Rinse and drain the cannellini beans from 1 (15-ounce) can
Finely diced 1 red bell pepper, finely diced
Freshly grind black pepper
Whisk together oil, vinegar, onion, and oregano
Avocado salad Spread the pine nuts on a baking sheet and broil for 2 minutes.
Put the salad greens into a large salad bowl. peel the oranges, removing
rind and pith, and separate into sections.
Halve, pit, and peel he avocados. Slice lengthwise and mix with the
Gurkensalat (cucumber relish salad) Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.
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
Artichoke pasta salad In a large pan, cook macaroni in about 1 1/2 quarts of boiling salted
water until tender to bite (about 7 minutes). Drain macaroni well, rinse
with cold water, and drain again. Transfer to a large bowl.
Drain liquid from artichokes over the macaro
Sesame salad dressing Enjoyable on a garden salad.
Japanese salad dressing Mix ingredients well and chill.
Lentil salad (vrg) In a salad bowl, mix cooked lentils, celery, green beans, and parsley.
Combine dressing ingredients in a small bowl. Toss lentil mixture with
dressing and serve on shredded lettuce. Garnish with tomato wedges and
chives. Serve with crusty whol
Potluck potato salad Pour French dressing over warm peeled potatoes, chill for 2 hours. Add
celery, onion, egg and salt. Add salad dressing and mix carefully. Add 1
teaspoon of celery seed for a nice touch. Chill 4 hours. Randy Rigg
Sweet & sour potato salad Peel and quarter potatoes; cook in a Dutch oven in boiling saltedw ater to
cover until done. Drain and cool.
Cube potatoes; add eggs, pickles, celery seeds, mustard, salt, pepper, and
dressing. Stir gently. Refrigerate 24 hours. Garnish wit
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
Fresh vegetable turkey salad Pour dressing over tomatoes, mushrooms, zucchini, olives, red papper,
carrot and onions; cover. Refrigerate 1 to 2 hours to marinate. Toss
vegetable mixture with greens. Top with turkey and cheese. Serve with
additional dressing if desired. Makes 4 to 6
Cottage cheese-strawberry salad Combine gelatin, sugar, and salt. Stir into 1/2 cup cold milk and allow to
soften 5 minutes. Heat remaining milk and add to gelatin mixture. Stir
until gelatin dissolves. Chill until slightly thick.
Blend cottage cheese and salad dressing; g
Mandarine orange salad Make dressing and set aside to blend flavors. I use fresh frozen basil probably a couple tablespoons.
Sprinkle little sugar in teflon fry pan and add thin layer slivered almonds. Toast till golden, stirring, remove from pan and add remaining sugar and a
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.
French tomato dressing Blend all ingredients except oil
&
lemon juice till
smooth.
Keeping the blender running, slowly pour in the oil.
Stir in the lemon juice.
Chill.
White bean and pepper salad 1. Stir together lemon juice, olive oil, sugar, dill weed (or crushed fennel seed), pepper, and garlic in a medium mixing bowl.
2. Add beans, green or sweet red pepper, cucumber, and green onions. Toss to coat. Cover and refrigerate for 2 to 24 hours.
German potato salad (finsand) Remove excess grease from bacon with paper towel. Break bacon into small
pieces. Blend cold water and flour. Pour into saucepan. Add onion, sugar
replacement, and vinegar. Heat, stirring, until thickened. Add bacon and
potatoes while stil
Summer basil salad Carbs:Use any of the following, depending on how "McDougall-correct" (I've been learning a lot from you Barbara Z!) you want to be. 16 ounces dry fusilli (or any pasta, whole wheat is fine) boiled 1 cup dry brown rice, cooked (don't kn
Diabetic herb potato salad Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring
to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are
done. Drain. Mix dressing ingredients and combine hot potatoes, dressing
and radishes. Serve
Chopstix glass noodle salad Soak bean threads or rice sticks in hot water until soft, about 30 minutes. Drain thoroughly and cut into 4-inch lengths.
Snap off stems of snowpeas and discard. Blanch snowpeas for 5 seconds in
in 2 quarts boiling water. Immediately transfer snowpea
Easy chicken taco salad Mix chicken, salsa and dressing. For each serving, arrange chips,
beans, chicken mixture, tomato green pepper and guacamole on lettuce
lined serving plates. Top with cheese.
Gazpacho salad Bring tomato juice to a boil in small saucepan. Completely dissolve
gelatin in boiling tomato juice. Chill until slightly thickened.
Combine remaining ingredients in medium bowl; mix well. Stir into
gelatin mixture. Pour into individual
Diane's bean salad Mix all together. Top with lettuce and tomatoe.
Southwest ruffle salad In large bowl, combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno pepper and salt. Add pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Garnish as desired. Cover; refrigerate. Makes 6-8 servings.
Balsamic potato salad Cook potatoes in a large pot of boiling salted water over medium heat just
until tender, 15-20 minutes. Meanwhile, make balsamic dressing: Whisk sour
cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until
blended. Stir in a
Elegant brunch chicken salad 1. Bring a l
arge pot of water to a boil. Add the chicken and simmer until cooked through, approximately 10 minutes. Drain, cool and cut into cubes.
2. While chicken is simmering, make the mayonnaise: Using a blender or hand-held electric mixer, bea
Iowa pea salad Cook the peas for a maximum of three minutes and cool and drain.
Combine the peas, cheese, pickles, eggs and salt. Stir in the
mayonaise. Recipe from Cora Terrill
Wild rice dressing Rinse wild rice in a strainer under cold running water for 1 min. In med
saucepan combine wild rice, water, onion, brown rice, bouillon granules,
thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45
min.
Stir mushrooms,
Zeughauskeller potato salad (The Zeughauskeller is a big, cheerful restaurant in Zuerich which
specializes in sausages, as well as serving steak, chicken, fish, and very
good beer and Swiss wine, in an atmosphere of relaxed history [the
restaurant building used to be the
Rote rubensalat (red-beet salad) Wash beets, trim off greens, place in medium saucepan, and cook, without
peeling, in salted water to cover, until beets are tender. Peel and
slice. Prepare marinade dressing by combining remaining ingredients.
Pour over beets and let stand for severa
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
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 &
Celery root salad 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.
Po
Tex-mex salad Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.
Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.
Mix with cold salad. Toss in crushed tortilla chips and avocado slices.
Garnish with olives, if desired.
Balsamic and basic dressing Combine all ingredients in a small bowl.
Beet salad i and ii 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 i
Miso salad dressing Blend all ingredients in a blender or food processor until smooth.
Yield: 2/3 cup
Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>
Hungarian cucumber salad 1. Place thinly sliced cucumbers in a bowl, scrub them with the salt and sugar.
2 .Let stand overnight in the fridge.
3. Squeeze out all the liquid.
4. Add vinegar, pepper.
5. Serve sprinkled with paprika and a little sour cream.
NOTES : Without the cream
Blair's cranberry salad Original Instructions:
Mix Jello in regular way. Add remaining ingredients.
Detailed Instructions:
Peel and dice the apples into small bits. Keep cranberries whole and fresh (do not cook). Zest one orange.
Mix Jello according to instructions but use l
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