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Ingredients: 1 Head Lettuce 1 Centiliter(s) Garlic, cut in half 1 Cup(s) Walnuts, chopped 1/2 Pound(s) Roquefort Cheese, crumbled 1/2 Cup(s) Whipping Cream 1 Lemon, juice of 6 Tablespoon(s) Vegetable Oil Directions: Wash the lettuce under cold running water; strip off the leaves by hand, one by one, and dry well. Rub the inside of a salad bowl with the garlic and discard the clove. Place the walnuts in the bowl; add the Roquefort cheese, and blend them together. Gradually mix in the cream and lemon juice. Add the oil, mixing thoroughly with a wooden spoon or beating lightly with a whisk. Break the lettuce leaves into the bowl and mix until they are thoroughly coated with the salad dressing.
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Stir in the pine nuts Pesto potato-sausage salad 1. In large skillet, combine potatoes with enough salted water to cover. Heat to boiling; simmer until tender. about 12 minutes. Dain; place in large bowl. 2. Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices. In skil Broccoli cauliflower salad Separate broccoli and cauliflower into florets. Combine mayonnaise, sugar and vinegar; mix until smooth. In a large bowl, combine broccoli, cauliflower, bacon and onion. Pour dressing over salad and toss. Yield: 8 to 10 servings. Chive-mustard potato salad with sausage skewers Preheat grill or barbecue. Combine tomatoes, onion and lettuce in shallow bowl. Add potatoes. Combine mustard, sour cream and chives, and season to taste with lemon juice, salt and pepper. Bring sausages to boil in a pan of water. Drain immediately and Avocado and smoked fish salad 1. Layer a dish with plastic wrap. 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Stir in marsh Mexican chef salad Brown smoked Sausage in skillet. Add beans, chili powder, and cumin, and cook 10 to 15 minutes or until thoroughly heated, stirring often. Toss together lettuce, green pepper, tomatoes, cheese, avacado, and celery with the dressing and hop pepper Indonesian chicken salad Roast the peppers by broiling or grilling it until it's black all over. Or stick it on a long-handled fork and blacken it over a gas flame. Peel, seed and dice (you'll need 1/4 cup). Cook the rice according to the package directions; Neptune's salad Completely dissolve gelatin in boiling water. Stir in yogurt, chili sauce, onion and lemon juice. Chill until slightly thickened. Stir in remaining ingredients. Spoon into 4 individual plastic containers (for brown bagging) or serving dish Quail breasts and 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 Salad nicoise Cook green beans in pot of boiling water,add green beans and boil till tender crisp, about 2-3 minutes. Refresh with cold cold water and dry. In large pot of salted water, 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. Warm rice salad In pie plate, microwave butter until melted. Stir in almonds, microwave at High for 2 minutes or until browned, stirring often. Chop and set aside. In 8-cup casserole, microwave stock, rice and barley at High for 8 minutes or until boiling; sti Mediterranean bean salad with cheese 1. Rinse, dry and chop spinach, tomato and bell pepper. 2. chop onion and mince garlic, set side. 3. Rinse and drain kidney beans and chickpeas in colander. 4. Combine all ingredients in a large salad bowl. 5. In a small bowl, whisk oil, vinegar and black Seared ahi tuna salad Make dressing: Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper. Make wontons: Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375F. Working in batc Brown rice and 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 After-the-holidays salad In a mixing bowl, toss first six ingredients. In a small bowl, combine all remaining ingredients except lettuce. Pour over turkey and mix gently. Chill. Serve on a bed of lettuce, if desired. Yields: 4 servings. The fruit, nuts and seasonings give the Marinated tomato-rice salad Prepare a tomato rose for the garnish. 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Garnish with additional sliced pimiento-stuffed Macaroni salad In large uncovered Dutch oven cook macaroni in boiling water, cooking oil and salt until tender but firm, about 5 to 7 minutes. Drain, Rinse with cold water. Drain well. Return macaroni to pot. Combine next 8 ingredients in a Carrot-raisin salad #2 SOURCE: Sugar Free...That's me! by Judith S. Majors, copyright 1978, ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Soak raisins in boiling water 1/2 hour. Drain well. Mix all ingredients and chill... Makes 2 servin 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