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Ingredients: 1/2 Pound(s) Capellini 2 medium Julienned Peeled Carrots 6 Ounce(s) Julienned Snow Peas 1 medium Diced Red Pepper 2 medium Sliced Green Onions 1 Can(s) Bamboo Shoots, drained 1 Can(s) Water Chestnuts, drained 1 Can(s) Baby Corn, in 1/2" slices 1/4 Cup(s) Soy Sauce 1/4 Cup(s) Rice Wine Vinegar 1 Tablespoon(s) Sesame Oil 2 Tablespoon(s) Chopped Cilantro 1 Tablespoon(s) Finely Chopped Fresh Ginger 1/2 Teaspoon(s) Pepper 1/2 Cup(s) Chicken Broth 1/2 Cup(s) Mayonnaise 1/4 Cup(s) Chopped Peanuts Directions: Prepare salad: Cook pasta according to package directions. Add carrots and snow peas during last 30 seconds of cooking time. Drain; rinse with cold water; drain well. Combine pasta, red pepper, green onion, bamboo shoots, water chestnuts, and baby corn in large bowl. Prepare dressing: Stir together soy sauce, vinegar, sesame oil, cilantro, and ginger in small bowl. Add dressing to pasta; toss well to combine. Refrigerate, covered, until serving. Whisk together chicken broth and mayonnaise in small bowl until smooth. Refrigerate, covered, until serving. To serve: Toss salad with mayonnaise mixture. garnish with peanuts.
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Cut the carrots on the diagonal into 1/4-inch pieces. 2. Fill a bowl with ice water. Bring a pan of water to the boil. Add the asparagus and time 3 minutes, starting the time as so Acar (indonesian garden salad) In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour. NOTES : This is very easy and has an interesting flavor. I last made it in February 1998. I used red and green cabbage and brought i Brown rice and vegetable salad Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & all the liqu Red potato salad with bacon Wash the potatoes and drain. Using a paring knife, trim a band of the peel about 1/2 inch wide (depending on the size of the potatoes) around the circumference of each potato. This will form an attractive "belt". 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Drain potatoes, add to the bowl & toss gently. Serve warm or at room temperature or cold. Posted by Mark Satte 24 hour green salad Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the above another layer of lettuce. Spread mayonnaise over top - spreading completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese, then bacon. Do not cover. R Three-bean salad In a bowl combine beans, onion, and green pepper. In a screw-top jar combine the vinegar, oil, sugar, celery seed, dry mustard, and garlic. Cover and shake well. Pour over vegetables; stir lightly. Cover and chill for 4 to 24 hours, stirring often Tuna and potato salad Blanch the defrosted green beans for 2 minutes in boiling water. Drain and plunge in cold water. Drain. Place the cooked potatoes, beans and tuna in a salad bowl. Mix the anchovies and pesto with the mayonnaise and pour onto the salad. Add Meal-in-a-bowl potato salad Steam the unpeeled potatoes until they are just tender when pierced with a fork, but not mushy. If they are very small, leave them whole, or, when cool enough to handle, cut them in half or quarters with a very sharp knife, taking care not to Dungeness crab nicoise salad Blanch and shock beans. Simmer potatoes until tender in salted water. Set aside to cool. Boil eggs set aside to cool. Julienne red bells and set aside. Tear olives in half, set aside. Jullienne onion and toss in seasoned flour. Fry. Set on towels. Sweet potato salad Peel and slice sweet potatoes and place in a small bowl. Add remaining ingredients; toss lightly. If desired, serve on lettuce leaves. Wild rice and chicken salad with tarragon Combine broth and wild rice in small saucepan. Bring to boil. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well chilled. Add chicken, celery, appl Crunchy chinese chicken salad Combine ingredients for dressing to dissolve sugar. Toss all ingredients, including the dressing together. Adjust dressing amount to taste and wetness. Bean curd and cucumber salad Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with salt and set aside, while preparing the remaining ingredients. Heat a little oil in a pan and fry the bean curd on both sides until golden brown. Drain on absorbent kitchen paper Roasted potato salad Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and pepper in large bowl. Add Penny's potato salad Cook potatoes with the skins on. Don't overcook them. Drain and lay out on drain board. Boil 1 egg per potatoe. Chop up 1 onion. Let the potatoes cool about 10 to 15 minuets. No more. Will be kind of warm to the touch. Peel them- cut them in ch Ambrosia fruit salad Mix all ingredients together and chill. Sweet & sour texas black-eyed pea salad Combine all ingredients in a large bowl. Chill for 4 hours or more. Serve on a bed of lettuce. Keeps well in refrigerator for 3-5 days. Origin: Marjorie Luckenbach, Texas, Circa 1970 Brown rice & sweet corn salad Heat the oil in a alrge wok or pan and saute the onion until translucent. Add the diced green and red peppers and saute until tender. Reduce the heat and stir in the corn, rice, and finally the guava. Remove from heat and season to taste. Chill Italian potato salad 1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt. microwave safe casserole. Add water and salt. COver with lid. Microwave on high for 9-10 min. or until potatoes are tender; stirring once. Drain and cool. 2. Add onion Egg salad Combine eggs, celery, salad dressing, green pepper and curry powder; mix well. Chill. For each sandwich, spread 1 slice with salad dressing, cover with lettuce, bologna, egg mixture and other slice of bread. Makes about 4 sandwiches. Snicker salad Prepare the pudding using 1 cup of milk; blend together with whipped topping. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled. Whole-wheat pasta salad with grilled zucchini and olives In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil. Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot White beans with tuna salad Soak the white beans overnight to soften. Place in a large pot of water with garlic cloves and onion. Simmer for 1 hour. Remove beans and strain. Mix remaining ingredients. Add salt and pepper to taste. As an alternative, you can use white cannelloni bean Oriental marinade Combine and marinate for 3-4 hours, preferrably in fridge. Origin: Tupperware recipe insert. From: Sharon Stevens, 1/15/95, Home Cooking Echo. Shared on alt.creative-cook and alt.creative-cooking by Judi M. Phelps. Red potato and green bean salad robert To prepare dressing, in blender container combine herb vinegar, olive oil, vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard, caraway seeds, and celery seeds. Blend until well emulsified.  Cut green beans on the diagon Quick spinach salad Wash, dry, and tear spinach leaves into bite-size pieces, discarding stem. Place spinach in a large salad bowl and add onions. Just before serving, add Parmesan cheese and salad dressing to taste. Toss and serve. Hot shrimp salad on crostini Most people hate to clean shrimp, but these days they're sold peeled and deveined. Or buy a pound of shrimp when you have some extra time, clean them and freeze in 1/4 pound portions to have on hand. It's less expensive that way! 1. Pl Vegetarian caesar salad Cut the bread into 1-inch croutons. Heat 2 tablespoons olive oil in a large nonstick skillet. Add the croutons and cook, turning once, until golden, 5 minutes. Transfer the croutons to a plate lined with paper towels. Set aside. Place the garlic 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 Wilted spinach salad with warm apple cider and bacon dressing In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, Summer veggie salad Cut green beans into 2-inch pieces. In a large saucepan, bring 4 inches of water to a boil. Add carrots, beans and snap peas; cook for 4 minutes; Drain and rinse in cold water. Place in a bowl; add zucchini, summer squash, onions, red pepper and olives. I 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 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 Tomato and cucumber salad Arrange the vegetables on a serving platter, sprinkle with salt and pepper and drizzle with olive oil. Serve with a side of Herbed Yogurt Dressing. Composed salad (ideas) Beet Salad Tuna Nicoise Crab and Avocado Chef Cobb Shrimp Salad Greek Salad Chicken Salad with red onions, pickles, olives, mustard vinaigrette Thai Beef salad Thai Pork salad Curried chicken salad Chicken and grape salad Caeser salad (chicken or shrimp) Lobster and confetti vegetable salad Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange juice. Gradually whisk in oil. Mix in tarragon, shallot and orange peel. Season dressing to taste with salt and pepper. Char bell peppers over gas flamer or in broiler until blackene