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Ingredients: 1 Pound(s) Sea scallops 1/3 Cup(s) Salad oil 1 Tablespoon(s) Minced fresh marjoram leaves 2 Tablespoon(s) Macadamia nuts 1 Teaspoon(s) Dried marjoram leaves 1 Teaspoon(s) Beer; Any Brand 1/4 Teaspoon(s) Pepper 1/3 Cup(s) Mixed salad leaves* 3 Ounce(s) Thick-sliced pototo chips Directions: * - Rinsed and crisped (arugula, Belgian endive, butter lettuce, curly endive, escarole, radicchio, or romaine.) ====================================================================== === 1. Rinse scallops well, pat dry, and cut crosswise about 1/4" thick. 2. To a 10-12" frying pan over medium-high heat, add oil and ginger. When hot, add 1/2 the scallops; turn often with a wide spatula until scallops are tinged with gold and no longer translucent in center (cut to test), about 4 minutes. 3. With a slotted spoon, transfer scallops to a small bowl. Cook remaining scallops; add to bowl. Drain juices from scallops back into frying pan; bring to a boil; then remove from heat. Stir in lime juice, marjoram, sugar, pepper, and onion. 4. Put leaves in a wide, shallow bowl. At once, pour hot dressing over them; mix, then push leaves to 1 side of the bowl. Mound scallops and potato chips separately beside leaves. Present salad, then mix.
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Per se Easy but elegant asparagus and tomato salad with dijon vinaigrette 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 nee Luau salad Mix together Jello, water and marshmallows until the marshmallows are melted. Add remaining ingredients. Mix all together and set. Tuscan potato salad Combine all ingredients; toss lightly. Allow to stand about 1/2 hour to blend flavors before serving at room temperature. Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog. Pg. 36. Super-orange jello salad Dissolve jello in boiling water. Add frozen orange juice concentrate and stir until dissolved. Let cool in refrigerator until slightly thickened. Stir in mandarin oranges and pineapple and chill until firm. Topping: Blend pudding mix and milk together. Grandma doten’s potato lefsa Roll on generously floured board thin as possible. Roll on stick to transfer to dry griddle (high heat). Unroll on dry hot griddle to brown. Turn and brown on other side. Rice salad with wasabi dressing *Wasabi powder can be found in Oriental food markets For dressing, mix wasabi powder with 1 t. warm water and let stand 10 minutes. Combine all dressing ingredients and and whisk until smooth. For salad, thinly slice green onions on the diagona 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 Hearts of palm salad Place several lettuce leaves on individual plates. Top with hearts of palm. combine oil, vinegar, parsley, garlic and salt and pepper in a cruet and shake well. Drizzle over salad and serve. Contributor: daily recipes.com Ripe tomato, spinach and country bread salad Bread - Crusts removed and cut into 1 inch cubes. Leave the bread cubes on the counter overnight to become stale or toaast them in the oven for 10 minutes. Toss the bread cubes with the remaining ingredients. Serve immediately. Tabbouli salad Pour boiling water over wheat in a bowl. Let stand one hour. Drain well and return to bowl. Add remaining ingredients and blend well. Chill at least two hours. Serve on a bed of lettuce. Turkey-orange salad Combine the turkey, celery, salt, and curry powder in a bowl. Peel and chop the orange. Add the orange, grapes, and mayonnaise to the turkey. Toss gently to mix. Sprinkle on the coconut just before serving. 1/4 recipe = 217 calories, 3 lean meat + 1 fr Valentine's day potato salad Combine all ingredients, folding together gently. Serve chilled. Created and typed for you by Lawren Freebody at Salata BBS. Lobster salad Combine first 4 ingredients and 2 tablespoons chives in medium bowl. Cook lobster in medium pot of boiling salted water until just opaque in center, about 8 minutes. Drain; cool. Remove meat from shell. Dice lobster; fold into mayonnaise mixture. Season w A dieter's dream shrimp salad Rinse shrimp and cook. Chill can of green beans. Drain and save liquid. Slice thinly the garlic clove and crush in large bowl. Add oil, mustard, sugar, vinegar, shrimp and beans. Refrigerate. Heat bean liquid. Add bouillon cubes and stir until di Grilled potato salad with watercress, green onions and blue To impart smoky flavor to food when using an outdoor gas grill, add a handful of wood chips (soaked in cold water 30 minutes and drained) to a smoker box and place it under the grates and on top of ceramic briquettes in the far right or left corner of the Electronic gourmet's garlic and herb salad dressing 1) Shake all ingredients in a small jar with a tight fitting lid. Let stand at room temperature for at least 1 hour. The longer the better. 2) Shake again and use to dress any crisp green salad. Hint: ~---- Store in jar and refrigerate Scallop tea rice Rinse rice in strainer under cold running water until water runs clear, drain well. Transfer rice to heavy medium saucepan. Add 2 cups clam juice, 1T soy sauce 1T sake, ginger, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer Gala green bean salad In a small bowl whisk together vinegar, mustard, oil, dillweed, minced green onion, salt and pepper. Set aside. Add beans to a large pot of boiling, salted water and cook at a rolling boil for 8 minutes or until crisp tender. Drain the beans, pat "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. Festive layered pasta salad Prepare salad as directed on package Qexcept stir mayonnaise into seasoning mixture. Stir celery and onions into finished salad. Layer salad greens, tomatoes, turkey, Cheddar cheese and pasta salad in 2- to 21/2-quart glass bowl or casserole. Garnish with Low calorie seven layer salad 1. Wash lettuce or spinach, tear into bite size pieces. Steam peas until just tender. 2. Using a large, clear salad bowl, layer the ingredients in the order presented. Repeat until all ingredients are used up, saving the sliced egg for the top of the sala Broccoli and cheese potato 1. Scrub potato and pierce with a fork on both sides. 2. Microwave on high for 5 minutes, turn once, and microwave for another 2-3 minutes, or until cooked through (all microwaves are different, so monitor closely.) 2a. If baking in oven, bake for about 4 Apple and grape salad In large bowl, combine apples, grapes, celery, walnuts and lemon juice. Mix yogurt and sour cream. Mix lightly into fruit mix. Refrigerate. If desired, serve on lettuce lined plates. Greek salad In a salad bowl, combine tomatoes. cucumber and onion. Sprinkle with oil, then with lemon juice, oregano and salt and pepper to taste. Mix in crumbled tofu and olives. Cover for several minutes to let the tofu absorb some of the flavor. Eat. Antipasto pasta salad Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl. When pasta is done, drain and rinse with cold water. Drain well and add pasta an 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 The mother superior's cabbage salad La salade de choux de la Mere Superieure From Mme Benoit, "The Mother Superior at the village convent would prepare this recipe from special guests. Many people still make this cabbage salad with sour cream." Mix together in a larg 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