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Asian spinach salad Toss all ingredents together. Serve immediately.
Contributor: ksl.com recipes
Orange jello salad 1. In a large bowl, combine water and jello. Stir till dissolved.
2. Add orange sherbert, mix till most lumps are gone.
3. Add drained oranges.
4. Whip cream until fairly stiff, fold into orange mixture.
5. Chill until mostly solid.
Tiffany salad 1. Heat the oil in a large pot over medium-high heat. Place chicken in the pot, add curry powder, and cook until browned and tender. Once chilled, cut into thin strips.
2. In a shallow, broad dish, layer the following:
- chicken
- shredded cheese
- choppe
Dill cream dressing I concocted this recipe while trying to duplicate a potato salad
served at a local restaurant. (See recipe for New Potato Salad). Beat
together all ingredients and season well with salt and pepper. More
mustard and some lemon juice can be adde
Pan-fried catfish with arugula-orange salad Combine arugula, oranges, and red onion in large bowl. Whisk together
orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season
dressing to taste with salt and pepper.
Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of
caye
3 pepper salad Roast peppers by placing whole pepper on a broiler sheet or a grill. Turn
frequently until all sides are blackened. Place peppers in a brown paper
bag or a bowl covered with plastic wrap. This will steam the pepper and
make the skin easy to rem
Alaska salmon salad sandwich Drain and flake salmon. Stir in remaining ingredients except pepper and
bread. Season with pepper to taste. Spread salmon mixture on half of bread
slices, top with remaining bread. Cut sandwiches into halves or quarters.
Makes 6 sandwiches.
Nutr
Asparagus salad with pickled ginger Wash asparagus spears. Use sharp paring knife to peel off tough white skin
on lower stem and cut off the very end. When steamer is hot, steam spears
until barely cooked. They are overcooked when the color is olive. Remove
from steamer, drain a
All-purpose salad dressing In a small bowl whisk together wine, vinegar, and mustard until blended.
Slowly pour in olive oil, whisking constantly. Whisk in oregano, parsley,
and garlic. Use for a dressing on mixed greens.
Mexican corn salad Drain corn. Combine corn, pimiento, onion, green pepper, and cucumber. Add
French dressing and mix well. Serve in lettuce cups.
SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman.
Tuna macaroni salad Cook pasta until tender. Drain and combine all other ingredients. Stir, chill, and serve.
Oriental chicken salad a-la applebees 1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees.
2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you
Mild yogurt curry dressing Whisk all ingredients to combine.
French potato salad with bacon 1. Scrub potatoes and quarter them and drop into a kettle of cold salted water. Bring to a boil, and cook until tender but still firm about 8-10 minutes after water reaches boil.
2. Meanwhile, chop the bacon and saute in a small skillet until crisp. Re
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
Summertime salad Over the years I have gotten to where I will put just about anything in a
tossed summer salad. To add some variety to your summertime salads try any
or all of these ingredients. Try leaving out the lettuce sometime, it
makes for an interestin
Potato salad with seed vinaigrette Prepare Seed Vinaigrette: In a wide frying pan, combine mustard seed,
cumin seed, and fennel seed. Cook over medium heat until fragrant (3 to 5
minutes), shaking pan often. Using back of a heavy spoon, coarsely crush
seeds. Remove from heat and mi
Amish potato salad Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix
potatoes gently with the remaining 5 ingredients; then add to the dressing.
DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to Taste
1/4 to 1/2 cup vinegar (t
Meeting house potato salad Cook potatoes in water to cover until tender, about 30 minutes; drain, cool
thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk oil with
lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs,
celery, shallots, g
1905 salad Put lettuce in mixing bowl. Add tomatoes, ham, and cheese. Top with
spanish olives. Pour dressing on top and add grated Romano cheese and
lemon juice. Toss all ingredients together and serve on chilled plates.
Dressing: Put into bowl minced gar
White bean and vegetable salad #2 In a large heavy saucepan combine the soaked beans with enough cold water to cover them by 1 inch and simmer them, uncovered, for 15 minutes, or until they are tender but not falling apart. While the beans are cooking, in a heavy skillet cook the onion, t
Herbed cornbread dressing, part 1 of 2 MAKE CORNBREAD: The night before, make the cornbread. Preheat oven to 425
degrees F.
Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch
square
baking pan, with vegetable oil. Put pan in oven while it is preheating and
you are mixing the cor
Spanish potato salad Scrape the potatoes (I don't). Cook until tender, but do not overcook
them or they will break up.
Mix together the oil & vinegar. Toss the potatoes while still hot.
Stir in the garlic & red pepper. Sprinkle with the chopped chiv
Oriental dressing and marinade Combine ingredients; mix well. Use as a marinade for crisp-tender cooked
broccoli, mushrooms or favorite vegetable combinations, or toss with mixed
green salads.
Makes about 1/2 cup dressing.
Artichoke-rice salad Combine oil, lemon peel, lemon juice, salt, pepper, and garlic. set aside.
Cook rice according to package directions.
Mix rice, green onions, parsley, bell pepper, and artichoke hearts. Toss
with vinaigrette. cover and refrigerate at least 3 hours
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
Jerk chicken with cool romaine salad Pound chicken breasts to an even 1/2 inch thickness. Lightly rub jerk seasoning on both sides of chicken breasts. Refrigerate in an airtight container for at least 1 hour.
Lightly coat a large nonstick skillet with cooking spray, and heat over medium-hi
Oriental salad Dressing:
1/3 cup white vinegar
1/2 cup sugar
seasoning packets from 2 packages Beef Ramen
combine all let sit for at least 2-3 hours, stirring occasionally
Salad:
large package coleslaw mix
1 bunch of green onion, chopped
1/2 cup slivered almonds
1/2 cu
Cranberry-strawberry salad Mix jello, add strawberries, cranberry sauce and pineapple.
Put 1/2 in dish and refrigerate until set. Spread sour cream on top of
that. Then add remaining mixture and return to refrigerator.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster
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 several h
Fruit salad Bring the champagne and sugar to a boil in a small saucepan. Simmer,
stirring frequently, just until the sugar has been dissolved. Remove the
pan from the heat and stir in the orange juice. Chill the mixture in the
refrigerator while preparing the
"houston's" honey mustard dressing Mix all ingredients together with wire whisk until mayo can't be seen.
Refrigerate several hours.
Great also as a dip with chicken fingers and as a spread on ham or turkey
club sandwiches.
Fruit 'n yogurt pasta salad Cook macaroni to desired doneness as directed on package. Drain; rinse with
cold water to cool. In medium bowl, combine cooked macaroni and all
remaining ingredients except strawberries; mix gently to coat.
Cover; refrigerate 1 to 2 hours to blend
Sky-high rice salad Combine first 9 ingredients. Stir curry powder and chutney into French
dressing; pour over salad. Toss lightly, and chill until serving time.
Mound on crisp salad greens. Garnish with slices of hard-cooked eggs.
SOURCE: Southern Living Magaz
Apple wedges with poppy-seed dressing For dressing, in a small bowl combine the orange juice, salad oil, honey,
poppy seed, and salt. Stir together till well blended. Cover and chili
till serving time. Core apple and cut into wedges. Place on 2 individual
lettuce-lined salad pl
Warmer kartoffelsalat (hot potato salad) Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then
drain on paper towels. Saute onion in bacon fat until golden brown.
Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low
heat, stirring until smooth and
Pineapple salad Shake oil, lemon juice, soy sauce, and brown sugar in tightly covered
jar. Twist top from pineapple; cut pineapple into fourths. Cut fruit from
rind; remove core and any "eyes." Slice each fourth lengthwise; cut
crosswise into chunks.
Cucumber sesame salad Mix and serve
Asparagus cornet with lemon dressing ** See recipe for Puff Pastry.
For the pastry cornets:
=======================
Roll the pastry out onto a lightly floured work surface to 3" x
20" rectangle, 1/4" thick. Cut the rectangle into 4 long strips, each
3/4&
Fresh green salad Soften gelatin in cold water in a medium bowl; add boiling water and stir
until dissolved. Stir in lemon juice, sugar, and salt. chill until
slighlty thickened.
Combine salad dressing with remaining ingredients; gently fold into
gelatin.
Traditional bread dressing 1 c Celery, chopped
1/3 c Onion, chopped
1 tb Parsley leaves,freshly chopped
1 x Garlic Clove, minced
1/2 c Hot Water
1/4 ts Black Pepper, ground
1/4 ts Ground Sage
1/4 ts Dried Marjoram
1/4 ts Dried Thyme
1/8 ts Dried Basil
Roasted pepper and snow pea salad Preheat broiler or prepare a charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred.
When cool enough to handle, split peppers in half, core and discard charred skin. Cut peppers lengthwise into thin str
French cabbage salad Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar. Bring it just up to a simmer, add all the
Couscous salad In a large bowl, combine the couscous and bouillon granules. Stir in the water. Cover and set aside for 5 minutes or until the liquid is absorbed. Add the tomato, cucumber, and dressing and toss until blended. Cover and refrigerate until ready to serve. J
Cilantro dressing Combine all ingredients using a hand blender.
Tri-color new zealand salad Wash and trim ends from kiwis. Cut into 1/4" thick slices. Cut tomato
into wedges. Slice cucumber. peel and slice avocados. Arrange
ingredients equally among salad plates. Garnish with basil sprigs.
Whisk together orange juice, vinegar and
Iceberg salad with ginger dressing To prepare dressing:
Combine the first 12 ingredients in a blender, and process until smooth.
To prepare salad:
Combine lettuce and remaining ingredients in a medium bowl. Drizzle
dressing over salad; toss gently to coat.
Contributor: Cooking Light July
Italian asparagus rice salad Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast with breadcrumb mixture. Heat olive oil in skillet over medium-high heat until hot. Add chicken; cook and stir about 5 minutes until brown.Remove chicken; place in large bowl.
Brown rice and vegetable salad #2 Toss all of the salad ingredients together. Mix the dressing ingredients first, and then add to the salad. Toss to mix. Best served chilled, but was actually pretty good warm. Very colorful, and would probably make a great main dish for folks who limit
Bayrischer kartoffelsalat (barvarian potato salad) Potatoes should be peeled and sliced 1/4-inch thick.
Chicken broth may be either home made or commercial.
Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve
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