Asian chicken salad Whisk together all vinaigrette ingredients.
Toss salad ingredients with vinaigrette in a large bowl until combined
well.
Contributor: Gourmet June 2003 p 166
Bunter wurstsalat - colorful sausage salad Wash and dry the bell peppers, quarter them and clean them. Cut the
peppers, pickles, sausage, ham and cheese in slices. Wash the tomatoes, dry
them, cut them in octagons and cut out the green bits. Halve the olives.
Peel the eggs and cut them in
Pasta salad (good for picnics) Cook the tortellini according to package directions. Drain and rinse the
artichoke hearts and cut them into quarters. Add the remaining salad
makings
(except the parmesan) and toss with the dressing. Give it a generous
sprinkling of parme
Barbecued goat with lemon salad and almond pesto Light barbecue or grill.
Rinse and pat dry goat legs.
In a blender, mix garlic, mint leaves, pepper and olive oil until smooth
paste is formed. Rub paste all over both legs and season with salt. Place
on barbecue and cook, turning frequently, un
Spinach-strawberry salad Saute almonds in butter. Mix spinach, strawberries, almonds.
Pour dressing over and serve.
For Dressing:
Mix all other ingredients in a glass jar and refrigerate.
Farfel and egg salad --pareve or meat- Put farfel in sm. bowl. Add stock and stir. Let stand until completely
cooled.
Place eggs in med. bowl and mash. Stir in softened farfel.
Heat oil in nonstick skillet. Add mushroom, onion and pepper. Sprinkle
with spice mix and s
Garden patch salad Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce heat.
Cover; simmer 50 to 60 minutes or until barley is tender, stirring
occasionally. Drain; cool. Transfer to a large bowl. Add kidney beans,
tomatoes, parsley, green pepper
7-layer salad Mix the milk and miracle whip together to get a consistency of thick salad
dressing. Set aside.
layer: Lettuce, celery, onions, peas, miracle whip/milk mixture, cheese,
bacon pieces.
Refrigerate overnight. You can vary the quantities of all th
Indian summer tomato salad Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasoned oil over
Tossed salad crisscross Find your own favorites, then mix and match to suit the occasion. To the
salad greens I have used cabbage, either green or red, or both, or sprouts
To the salad sparkers, I MUST have broccoli.
Also I have used any of the salad sparkers to make
Springtime asparagus salad 1. Steam the asparagus spears for 5 minutes. Drain well and place in a
serving dish.
2. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt,
pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan. Stir in the
pine nuts
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
Smoked turkey salad 1. Combine turkey, Jarlsberg, grapes and celery in a mixing bowl.
2. Add the Sherry Mayonnaise and toss gently but well. Season to taste
with salt and pepper and toss again. Cover and refrigerate until serving
time.
3. Arrange the salad in serving portion
Spicy black bean & lentil salad Put legumes in separate bowls. Whisk together mustard, garlic, parsley,
vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly
between legumes. Marinate covered in the fridge for 1 hour.
Line salad plates with lettuce, top w
Watergate salad Mix all together in a bowl and let set in the fridge.
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
Avocado and potato salad with horseradish *Choose avocados that are firm, with just a slight give. If the
avocado is soft enough to hold an indentation, it's overripe and
won't have the rich nutty flavor that you want for this salad.
Bring water to a boil in the bottom of a
Fettucine asparagus with shiitake and smoked bacon (Recipe is from Diane Pariseau of Triology Restaurant, St. Helena,
Calif.)
Saute bacon in skillet until crisp, remove to a plate. Drain off
excess fat, then add olive oil to the skillet and cook the mushrooms
until softened. Lightly blanch t
Mediterranean tomato salad Place tomatoes in a large serving dish. Peel the cucumber. Halve
lengthwise, seed & slice thinly. Add to the tomatoes. Add the remaining
salad ingredients, toss & set aside.
DRESSING: Whisk together all the dressing ingredients in a
Sweet chopped salad (serve with grilled chicken or fish) Make dressing: Pure dressing ingredients in a blender.
Assemble salad: Just before serving, toss together salad ingredients,
dressing, and salt and pepper to taste.
Serve with grilled chicken.
Contributor: Gourment August 2000
7 grain - rice and vegetable salad Toss ingredients together with mayonnaise or salad dressing of choice.
Chill. Serve on a bed of alfalfa sprouts.
Cool couscous salad Bring broth to a boil in a medium saucepan, and stir in couscous. Remove from heat, and let stand, covered, for 5 minutes; fluff with a fork. Uncover and let cool 10 minutes. Combine cooked couscous, tomato, and next 5 ingredients in a large bowl and t
Armenian potato salad with red onions and green pepper Boil potatoes in their jackets until barely tender. Cool enough to handle, cut into generous bite-size pieces while still warm. Place potatoes in a large salad bowl along with onion rings and green pepper; mix well. Add parsley and lemon juice; careful
Molded avocado salad Dissolve jello in boiling water. Set aside to cool until thick, then whip
until light. Fold in remaining ingredients. Pour into a mold and allow to
refrigerate until set. Unmold and serve.
Cold pasta salad Add all ingredients together and toss lightly. Add dressing and mix well. Refrigerate at least 2 hours. This keeps in
the refrigerator for over a week. If you use fat free dressing, this has very few calories.
Esparragos con tomatillos (asparagus with tomatillos) Snap off and discard tough ends of asparagus; rinse spears. Pour water to a
depth of 1 inch into a wide frying pan and bring to a boil over high heat.
Add asparagus and cook, uncovered, until barely tender when pierced (3 to 5
minutes); drain.
Banana-rasin whole wheat bread (quick bread) Quick Bread - May substitute 1 1/4 C artificial brown sugar sweetner for 1 1/4 C cane brown sugar
May substitue optional 1/2 C egg product for 2 eggs
Optional nuts: pecans or walnuts
1. Move oven rack to lowest position. Preheat oven to 350F.
2. Grease bo
Asparagus fettuccine Cook Asparagus in boiling water until tender-crisp, then cut into 1½ inch lengths.
In a large pan over medium heat warm olive oil, add garlic and cook for about 1 minute.
Add wine, bring to the boil and cook until almost evaporated.
Add cooked Asparagus,
Picante potato salad Combine potatoes, corn , pepper, and onions in medium bowl. Combine picante
sauce,oil, vinegar, cumin and salt; mix well. Gently toss with potato
mixture; chill. Sprinkle with cilantro,and serve with additional picante
sauce.
Ritzy beef salad Toss together lightly in a bowl the beef, onions, pickles, and chives. In
a small mixing bowl combine mustard, vinegar, oil, and salt and pepper.
Mix well, then toss with beef mixture. Refrigerate until ready to serve.
Serve on bed of lettuce with
Quick pea soup GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional.
In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic,
and onion. Saute until softened, about 5 minutes.
Add vegetable s
Asparagus-potato soup PLACE ALL THE INGREDIENTS except cheese in a large saucepan. Bring the
liquid to a simmer over moderate heat, then adjust the heat so that it
bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes,
until the vegetables are very
Dilly potato salad Prepare potatoes and peas. Set aside to cool; add celery.
Sprinkle salt in a salad bowl. Rub garlic around bowl; discard
garlic. Add vinegar, mustard, sugar, mayonnaise, yogurt, scallions
and dill. Mix until combined. Add potatoes, peas and
Warm grilled potato and fennel salad with herbed buttermilk dressing Preheat the grill to medium-high.
Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place
Tossed salad with radishes, red onion, bell peppers, carrots
Asparagus and blue cheese quiche NB* As usual, the weight of pastry is the weight of flour used to make it.
Roll out the pastry and line a 9" flan ring. Bake blind as usual at a
high temperature (400 for 8-9 mins weighted down then a futher 2-3 mins
just to colour light
Seafood pasta salad 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
2. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
3. In a
Zucchini and tomato salad Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover
vegetables. For a zestier taste, add Italian seasoning
s and garlic powder.
THE ANDERSONS' FOOD GARDEN
Asparagus with mushrooms & fresh coriander Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom.
Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut
asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying
pan. Add mushrooms and
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
Ziti with asparagus peas & lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster).
Place the peas in a vegetable steamer, set over simmering water, and steam,
covered, for 3-5 minutes or until just tender. Remove and run under cold
water to sto
Sweet and 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
Greek potato salad Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil. Cover,
Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes & Chill. Cut
Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,& Tomatoes in A
Large Bo
Cucumber salad In a bowl, combine the first 5 ingredients; mix well. Add cucumbers and stir to coat. Refrigerate until serving.
Couscous with asparagus and mandrin oranges Note: To toast walnuts, place a single layer in a baking dish and toast in 350 F oven for about 10 minutes or until golden.
1. In a nonreactive saucepan, bring orange juice, water, 2 teaspoons olive oil, 1 teaspoon salt, and ginger root to boil over high
Santa fe salad Heat oil in large skillet over medium-high heat. Add green peppers
and onions; cook until tender crisp. Add salsa, beans, corn and
rice; cook until thoroughly heated. For each serving, place 1 cup
lettuce on serving plate. Surround lettuce wit
After thanksgiving salad In a large bowl, combine turkey, celery, onions, pecans and bell pepper.
Combine mayonnaise, lemon juice, dill weed, salt and pepper in small bowl
and stir into turkey mixture. Refrigerate until serving.
Arrange turkey salad on lettuce leaves.
1930 quick tomato soup cake Notes: By Mary Ann Hughes, Cresco. The Times News, PA
Mix cake as directed using tomato soup and water for liquid. Add eggs if
called for. Bake as directed. Frost if desired.
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.
Asian pear salad In a large bowl, toss together greens, dates, prosciutto, mint and pear.
In a small bowl, whisk together lemon juice and oil; season with salt and
pepper. Pour mixture over salad. Toss to combine well, and serve
immediately.
Contributor: Martha Stewart
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Recipes
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