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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.
Seasame spinach salad Wash spinach thoroughly and trim off tough stems. Spin or pat dry.
Mix remaining ingredients together and toss with spinch.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL:
71; CHO: Omg; CAR: 5g; PRO: 3g; SOD: 217mg; FAT:
Oriental cabbage salad Combine the c
abbage, scallions, oil, and vinegar. Toss well and chill until ready to serve. Add the sesame seeds and toss again before serving.
Salata laktuka - polish wilted leaf lettuce salad Wash lettuce thoroughly, dry and cut coarsely. Add shallots or onions,
sugar, salt and pepper. Fry bacon until golden brown. Dice it and add
to the lettuce. Into 2 Tb hot bacon fat, add the vinegar and water
and bring to a boil. Pour over lettuce,
Easy chicken & pasta In skillet, heat 1 tablespoon oil. Add chicken and cook until browned.
Add soup, 1/2 cup water and vegetable combination. Cover and cook 5
minutes or until vegetables are tender, stirring often.
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Dilled potato-apple salad Combine Potatoes & 2 C. Water in A Medium Saucepan; Bring To A Boil. Cover
Saucepan, Reduce Heat & Simmer For 15 Min. OR Until Tender. Drain & Let
Cool; Peel & Cut Into 1/4 Inch Slices & Set Aside.
Cook Snow Peas in A Small
Pasta with asparagus In a skillet, cook garlic, red pepper flakes and hot pepper sauce in
oil and butter for 2-3 minutes. Add asparagus, salt and pepper;
saute until asparagus is crisp-tender, about 8-10 minutes. Add
Parmesan cheese; mix well. Pour over hot pasta
Orange cucumber salad Peel the cucumber. Cut in half lengthwise, then thinly slice on the
diagonal.
Use a vegetable peeler to remove a few thin strips of rind from the
orange. Remove only the colored part, not the underlying bitter white
pith. Very thinly slice the r
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
Sister's diet fruit salad Whip Dream Whip and fold in both packages of Jello. Mix well. Fold fruits,
etc. into Jello mixture. Chill. Keeps well for a week.
Brazilian hearts of palm salad In a medium mixing bowl, combine the oil, vinegar and seasonings. Gently
mix in the hearts of palm, tomato, onion and scallion. Refrigerate for at
least 1 hour before serving.
Serve over bed of leaf lettuce.
90s style chicken salad In deep saucepan, place chicken. Add broth and 4 teaspoons of the
curry powder. Cover and simmer about 30 minutes or until chicken is
fork tender. Remove from heat and allow chicken to cool in broth.
When cool, separate meat from bones. Discard bo
Pasta toss Whisk any variety of grey poupon into melted butter for topping hot
cooked pasta or vegetables.
A good hot sandwich Combine all ingredients; mix well. Put into hamburger buns and wrap each
sandwich in foil. Bake at 325F for 30 minutes.
Chicken couscous salad In small saucepan, combine broth and curry powder. Bring to a boil. Stir
in couscous and currants, immmediately cover pan; remove from heat. Let
stand 10 minutes. Place cooked couscous in medium bowl, fluffing with fork
several times to break
Mexicali pasta salad Cook the pasta as directed on the package and drain. Rinse with cold water and drain again. Mix the pasta, tomatillos, chile and pineapple. Mix the reserved juice and the remaining ingredients. Pour
over the pasta mixture and toss. Cover and refrigerat
Quail breasts & truffle salad The remaining recipes are Western and somewhat Frenchified to my eyes.
They're "nouveaux" at the very least. Little dabs of food artfully
arranged here and there on a plate, sometimes connected by skeins of
sauces. Expensive to
White bean and tuna salad Soak the beans and cook them. After 20 minutes, add about 1 tablespoon salt. Cook until the beans are tender but still firm, about 30 minutes. Drain the beans and transfer them to a large bowl. Add the olive oil and toss until the beans are coated. Add th
Antibes chicken salad Poach or bake chicken breasts until tender. Chill, remove skins and all visible fat. Cut each half breast into 1/3" wide diagonal strips (about 2
cups). Place chicken breasts, fennel, red peppers, tomato and olives in
large mixing bowl. Toss
Broiled cheddar and egg salad buns The buns or rolls should be split, toasted and buttered.
Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until
Christmas wreath frozen salad Combine cream cheese and mayonnaise. Mixing well, stir in cherries,
pineapple, pecans and marshmallows. Fold in whipped cream. Pour into 8
cup ring mold. Freeze.
Yield 8 to 10 servings.
Ginger salad dressing Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. May be kept refrigerated up to one week.
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.
Tomato salad Place tomatoes, bell pepper, and cucumber in a large bowl. Let mixture sit
for 10 minutes; drain off excess tomato juice. In another bowl, add
vinegar and slowly whisk in the olive oil; add salt, pepper, and basil.
Add dressing to the vegetables a
Chutney chicken salad In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving.
Potato salad with smoked turkey and artichoke hearts 1. Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender. Cool, peel and slice the potatoes; place in a large bowl.
2. Place the garlic in a food processor and chop finely. Add the lemon juice,
Cucumber and yogurt salad Mix the olive oil, vinegar and garlic in a small bowl. Add the yogurt and
mix well. Drain the cucumber and add to the yogurt with the mint, salt,
pepper and mix again. Leave the mixture 1-2 hours in the refrigerator.
Garnish with a few black olives. S
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 &
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
Potato salad dressing * I use reduced fat mayonnaise instead of fatfree because I think the
fatfree is totally tasteless and why bother. I make this very rarely, so I
justify the use of the mayonnaise to myself.
This is better if you make the potato salad ahead of
Summer vegetables & potato salad w. anchovy dressing In a saucepan of boiling salted water cook the beans until tender, about 7 to 10 minutes. Using a slotted spoon, transfer the beans to a baking sheet and let cool, then pat dry. In the meantime, scrub, but do not peel the potatoes.
Add the garlic, bay l
Russian fruit salad This fresh fruit medley is gleefully marinated in a blend of maple syrup, lemon and vodka.
1. Combine cantaloupe, honeydew, strawberries, nectarines, black- or blueberries, watermelon and cherries in a large bowl; sprinkle salad with lemon juice and toss
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
Adult monster pasta - part 1 In a large skillet, heat 1 tb of the olive oil over medium heat. Add 1 tb
of the garlic and cook until tender, 1-2 minutes, do not brown. Add the
sun-dried tomato and stir with garlic. Add the white wine, cooking until
reduced by half, about 5 min
Good eats meatloaf glaze Combine the catsup, cumin, Worcestershire sauce, hot sauce and honey. Brush the glaze onto the meatloaf after it has been cooking about 10 minutes.
Corn and couscous salad In a medium bowl, whisk together curry powder, mustard, and vinegar.
Season with salt and pepper. While whisking, slowly drizzle in 3 T oil;
whisk until emulsified. set aside.
Place couscous in a large bowl. Bring 1 cup water to a boil; pour over
cousc
Caribbean okra salad 1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2
minutes. Sprinkle with salt and pepper. Add water, cover and cook
over low heat for about 7 minutes, or until just tender. (Add more
water if needed.) Transfer to a serving p
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.
Shrimp and white bean salad Toss all ingredients together and marinate overnight.
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
Balsamic tomato and mozzarella salad Preheat the broiler. Coat the broiler pan rack with cooking spray.
In a cup, whisk together the vinegar, olive oil, flaxseed oil, garlic, salt and black pepper. Set aside.
Place the bell peppers, skin side up, on the prepared rack. Broil, without turni
Quick asparagus salad Cut or snap off tough ends of asparagus and cut off the small
wedge-shaped leaves up to 2 inches from the tip.
Wash well and cut on the diagonal into 1 1/2-inch lengths.
Bring 6 cups of water to a boil in a saucepan over high heat. Add the
a
Spicy asian-styla pasta salad Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Seaso
5 cup winter salad Quick & Easy Let Stand 24 Hours Before Serving
Mix well and let stand 24 hours before serving.
NOTE; I have added banana slices dipped in lemon juice OR well drained
fruit chunks and used half yogurt and half sour cream.
Orange-cashew chicken salad Peel and separate orange into sections; cut each section in half. In
large bowl, combine orange, chicken, pea pods, red pepper and onion
rings. In small bowl combine Pace Picante Sauce, marmalade, soy sauce
and ginger; mix well. Toss with chicken mixtur
Magic pan orange almond salad Shaking constantly, toast almonds in skillet over low heat till
golden brown (about 5 minutes). Was and dry lettuce. Tear into bite
size pieces. Place with green onions and mandarin oranges in large
salad bowl. Dressing: Combi
Asian chicken salad wraps 1. Whisk lemon juice, fish sauce, sugar substitute, garlic and crushed red pepper in a small bowl until sugar is dissolved. Set aside.
2. Preheat oven to 325?F. Wrap tortillas in foil and heat in oven for 10 to 15 minutes, until softened and heated throug
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
Pasta with fresh tomates and mozzarella - julie this one 1 Place the tomatoes in a colander in the sink and sprinkle with the salt; let drain 20 minutes
2 Prepare the orecchiette (pasta) according to package directions, omitting salt if desired. Drain an dkeep warm. (If desired, prepare up to 1 day ahead; reh
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.
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