Ingredients

Recipes

Restaurants

Utilities

Salad Nicoise

Ingredients: 8 Ounce(s) Beans; green, topped & tail 16 Potatoes; new, small, peele 4 Eggs- hard boiled, sliced 1 Can(s) Tuna; 7 1/2 oz drained 3 Tomatoes; cut in wedges 1/2 Teaspoon(s) Mustard; dijon 1 Garlic clove- finely chopped 2 Tablespoon(s) Vinegar; red wine 1/2 Cup(s) Parlsey- finely chopped 1 Tablespoon(s) Chives; fresh chopped 8 Anchovy fillets (opt) 16 Olives; black Directions: 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, bring potatoes to a boil. Cook till tender, about 8 minutes. Combine green beans, potatoes, tuna, tomatoes in large bowl. In small bowl, whisk together mustard, garlic and vinegar. Add oil slowly, then parsley and chives. Season with pepper and pour over ingredients. Top with eggs, anchovy fillets and eggs. If green beans aren't available, you can use green and or red pepper. President's Choice Memories of Gilroy garlic sauce can be added to olive oil, instead of chopped garlic. from Lucy Waverman's Cooking School Cookbook
Check some related videos Similar recipes: 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 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 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 Diced lemon, onion and parlsey salad Peel & dice the lemons. Cut the onion into small dice & coarsely chop the parsley. Toss the ingredients together & add salt to taste. Sesame spinach salad Wash spinach thouroughly and trim off tough stems. Spin or pat dry. Mix remaining ingredients together and toss with spinach. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 71; CHO: 0mg; CAR: 5g; PRO: 3g; SOD: 217mg; F Rice and lentil salad Cook grains separately, in 2 cups water, until done, 45 minutes or less. For the dressing, I used a prepared nonfat tomato-herb dressing (Trader Joe's) mixed about half and half with red wine vinegar because I generally find prepared nonfa Picnic potatoe salad Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day befor Achiote marinated shrimp salad For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil. For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shell Fall spinach salad 3 tb White wine vinegar 1/2 c Olive oil 2 tb Dijon mustard 1 x Shallot, minced 1/2 ts Salt 1/4 ts Pepper -----------------------------SALAD--------------------------- 15 c Spinach leaves 2 x Avocados, peeled, pitt Caribbean beef salad (creamy chutney dressing) To make the dressing, combine the yogurt, sour cream, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl. Trim the fat from the roast beef. Stack the beef slices and cut lengthwise in half and then crosswise into 1/2-inch-wide Mango-shrimp salad Cut pit and peel from mango and discard. Cut fruit into small pieces and put in a bowl. Pit and peel avocado. Cut into small pieces and add to mango. Add lime juice, shrimp, chili, green onions; mix gently. Place tortilla side by side on a baking sheet Artichoke salad In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcesters Nancy's tuna salad Contributor: Nancy's ingredients Asparagus salad with raspberry vinegrette Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetabl 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 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 Classic crab and shrimp salad Place the crabmeat, shrimp, celery, bell pepper, and onion into a bowl. Stir in the mayonnaise, dill, and Worcestershire sauce until evenly blended. Season to taste with salt and pepper. Refrigerate 1 hour before serving. Lentil vegetable salad Rinse lentils and place in a saucepan with broth, bay leaf, marjoram and thyme. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes or until tender. Drain in a colander. Heat oil in a non-stick saucepan and stir-fry vegetables 3 m Alan harding's warm country salad w/ roasted garlic & beets 1. Heat oven to 250'F. Peel beets and cut into 1/4-inch cubes. In separate bowls, toss beets and garlic each with 1 T olive oil and 1/2 t pepper. On rimmed baking sheet, place beets on one side and garlic on the other, cover tightly with alum Summer fruit salad with mint sugar Makes 6 servings. Pulse mint and sugar in a food processor until finely groun d. Sprinke mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes before serving. *** Recipe Variation - process 1/4 c sugar with 1 c gresh basil Fruited smoked turkey salad * To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10 minutes or until golden brown, stirring occasionally. Cook mostaccioli to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all salad ingred Winter potato salad Scrub potatoes, place in pot with enough water to cover, boil about 25 minutes until potatoes are cooked but firm. Cool slightly, peel skin when warm enough to handle, cut potatoes into medium-sized wedges. Toss potatoes with celery, garlic, oregano, salt 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 Electronic gourmet's herb salad dressing 1) Place oil, herbs, salt and pepper in a shaker bottle or large glass measuring cup. Let stand at room temperature for 3 to 4 hours. The longer the better. 2) Add vinegar and shake or stir well to blend. Typed for you by Peggy and Bru Absolutely delicious fruit salad Measure pineapple juice and chunky fruit juice to equal 1 1/2 cup and add to pudding mix. Cook over medium heat, stirring constantly until thick. Cool slightly. Pour over fruit and refrigerate. This can be made a day ahead; bananas will not turn b Barbecued pork and peach salad - country living 1. Heat oven to 325'F. Place pork on wire rack in shallow roasting pan. Sprinkle salt over pork and roast 35 minutes. 2. Meanwhile, in small bowl, combine ketchup, brown sugar, vinegar, and chili powder. When pork has roasted 35 minutes, spread with Classic potato salad Combine mayonnaise, vinegar, salt, sugar and pepper. Stir in remaining ingredients. Cover; chill. Makes 5 cups. On back of Best Foods Mayonnaise jar. Baked chicken salad (oster kitchen center cookbook) Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Fruit dressing for fruit salad In blender jar combine lemonade, ginger, orange bits, mace and allspice. Blend until smooth. stir in sour cream. Serve with any fruit salad. Asparagus and crabmeat salad Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper Heads up ranch salad Mix vegetables and raisins. One hour before serving, pour dressing over salad; toss lighly. Refrigerate until ready to serve. Makes 4 servings. Origin: Kraft What's Cooking Magazine, 9th issue. Shared by: Sharon Stevens, Oct/94. Super-orange jello salad Dissolve jello in boiling water. Add frozen orange juice concentrate and stir until dissolved. Let cool in refrigerator until slightly thickened. Stir in mandarin oranges and pineapple and chill until firm. Topping: Blend pudding mix and milk together. Caesar salad with tortellini 1. Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside. 2. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside. 3. Arrange the asparagus in Caesar salad (warner) With the motor running, drop garlic cloves into the bowl of a food processor fitted with the steel blade. Mince, then add anchovies and process to combine. With the motor running, add oil in a thin stream until thickened. Add lemon juice and eg Endive and asian pear salad Combine walnuts, 1 T water, sugar, cayenne, salt in small nonstick skillet. Stir over medium heat until water evaporates and nuts are dry and golden, about 4 minutes. Remove from heat; cool. (Can be made 1 day ahead. Store airtight at room temp) Whisk o 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 Japanese style potato salad Boil unpeeled potatoes. Cut cucumber lengthwise and remove seeds and cut into thin slices and place in bowl. add salt. cut onion in thin slices and soak in cold water until you are ready to use them. Remove skins from cooked potatoes and cut potatoes leng Turkey salad arizona In large non-stick skillet, cook ground turkey and corn, stirring often to break up lumps of meat, until turkey loses its pink color, about 5 minutes. Drain off excess liquid. Stir in 1/2 cup salsa and salt. Divide lettuce evenly among 4 dinner plates. Apple and walnut chicken salad Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid. Remove and discard the ski "second time around" couscous salad In a mixing bowl combine the couscous, scallion, celery, chicken and peas. In another mixing bowl combine blue cheese, mayonnaise, mustard and rice vinegar to taste; season with salt and pepper. Yield: 2 servings Broccoli-tomato salad Combine the broccoli, tomatoes, onion and olives in a large bowl. Pour the dressing over the salad and toss to mix. Add the feta cheese and toss again. Chill for at least 30 minutes before serving. Chicken salad supreme Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. Homemade salad dressing Pulverize garlic and salt in a mortar & pestle. Transfer to a wooden bowl and whisk in the nayonnaise, vinegar, orange juice and mustard. Slowly whisk in the oil (about 2 tablespoons per minute)until creamy. Pour over any leafy mixture, toss lightl Barbecued chicken breast with warm potato and bacon salad 1. Heat a barbecue, grill or griddle. Season the chicken with salt and pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle the chicken, skin-side down, for 8-10 minutes, then turn and cook for another 8-10 minutes. 2. Mea Deviled fish salad Note: See the "Mild Garlic And Parsley Blend" recipe which is included in this collection. Blend yogurt, chilli sauce, and Mild Garlic And Parsley Blend together well. Toss gently with flaked fish. Serve on "cupped" lettuce leaves Frog eye salad 1st: Cook Acini di pepe pasta 2nd: While pasta is cooking, strain juice from the pineapple, cherries and oranges. 3rd: Mix together in a sauce pan juice from fruit, egg yolks, sugar and cornstarch. Allow to cook until boiling and thick. 4th: After pas Garden pasta salad Cook pasta according to package directions adding oil, drain. Put drained pasta in large mixing bowl, drain marinade from artichokes pouring over pasta. Add Italian salad dressing and garlic to pasta, cut artichoke hearts into quarters, add to pasta; gent Thai spicy glass noodle salad (chiang mai) Spicy glass noodle salad is often served as a refreshing snack in Thailand. It also makes a great party dish as you can serve it at room temperature. 1. Combine pork, garlic, and cilantro, and chop well to combine. 2. Bring water to a boil in saucepan, Sizzling goat cheese salad On a serving platter arrange greens, olives, tomatoes, and green onions. Cover and chill. For dressing, in a screw top jar combine salad oil, vinegar, 2 tablespoons of water, walnut or salad oil, and mustard. Cover and shake until well combined. I Sweet and sour onion salad Put the onions in a pan with the wine vinegar, olive oil, sugar, tomato puree, herbs, raisins, salt and pepper and 1 1/4 cups water. Bring to a boil and simmer gently, uncovered, for 45 minutes or until the onions are tender and most of the liquid