Ingredients

Recipes

Restaurants

Utilities

Salad-In-A-Boat

Ingredients: 2/3 Cup(s) water 3 ea eggs 5 Tablespoon(s) butter or margarine 3/4 c shredded swiss cheese 1/4 Teaspoon(s) salt 1 1/2 c small spinach leaves 2/3 Cup(s) all-purpose flour 8 ea cherry tomatoes 1/2 Cup(s) mayonnaise 1 c frozen peas (thawed) 1 Teaspoon(s) dijon mustard1 c celery, thinly sliced 1/4 Teaspoon(s) ground cumin 2 ea green onions & tops, sliced 1 Cup(s) raw cauliflower, sliced 6 ea hard-cooked eggs 1/4 Pound(s) raw mushrooms, thinly sliced Directions: In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eg gs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories.
Check some related videos Similar recipes: Antipasto salad platter NOTE: Make Dressing First.... Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1 teaspoon salt, black pepper, red pepper, garlic, and basil, shake until well combined. Cook pasta: In a large kettle bring 3 quarts water, salt and 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 Red potato salad with grainy mustard dressing Place potatoes in a large saucepan with just enough water to cover. Bring to a boil and cook until tender, about 8 to 15 minutes. Drain and set aside until cool enough to handle. Chop potatoes and mix with scallions, celery and olives. To m Chopped winter salad with lemon-mint dressing Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabb 5 bean salad Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer. desired and s Fruit salad Bring the champagne and sugar to a boil in a small saucepan. Simmer, stirring frequently, just until the sugar has been dissolved. Remove the pan from the heat and stir in the orange juice. Chill the mixture in the refrigerator while preparing the Vlf italian potato salad 1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt. microwave safe casserole. Add water. Cover with lid. Microwave on high for 9-10 min. or until potatoes are tender; stirring once. Drain and cool. 2. Add onions, olives, c "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 Stefen's melon and jicama salad Combine melon, jicama and red onion. Whisk together citrus juices, zest, jalapeno, mustard and olive oil. Season to taste with salt and pepper. Toss and let sit for 1 hour. Serve in lettuce cups. Per Serving: 310 calories, 2 g protein, 17 g car Corn fritters with arugula and warm tomato salad Prepare tomatoes: Cook white and pale green scallions in oil in a 10- to 12-inch nonstick skillet over moderate heat, stirring, until softened, 1 to 2 minutes. Add tomatoes, salt, and pepper and cook, stirring, until tomatoes begin to soften, 3 to 5 minut Mary katherine's potato salad Drop tiny new potatoes in boiling, salted water and cook, timing carefully after the water returns to a boil for six minutes. Potatoes should be no larger than an English Walnut. Otherwise, cut them into pieces about that size. After cooking, dr Wasabi rice salad Mix wasabi powder with warm water and let stand 10 minutes. Combine wasabi mixture, vinegar, sesame oil, sugar, pepper, and zest, and and whisk until smooth. Set dressing aside. Thinly slice green onions on the diagonal. Core, seed and dice red pe Mixed greens salad with balsamic dressing and warm goat chee Goat cheese rounds are made by scooping a ball of room temperature goat cheese with a small ice cream scoop. Shape into flattened balls and press into italian bread crumbs. Bake in 350F oven for about 5 minutes. Let cool slightly or the cheese will be t Hot potato salad with bacon 2 lb potatoes 1 c chopped onions 3 tb fresh parsley, chopped 1 ts salt 1/4 ts black pepper 2/3 c vinegar 1/3 c water 1 1/2 ts sugar 1 x egg 1/3 c salad oil 2 oz bacon, cooked Orange jello salad 1. In a large bowl, combine water and jello. Stir till dissolved. 2. Add orange sherbert, mix till most lumps are gone. 3. Add drained oranges. 4. Whip cream until fairly stiff, fold into orange mixture. 5. Chill until mostly solid. White wine fruit salad In a shallow serving bowl, dissolve sugar in a mixture of wine, lemon rind, and lemon juice, stirring constantly. Gently add fruit. Chill two hours, tossing occasionally. Drain and serve on a bed of lettuce. Yield: 8 to 10 Prep Time: 20 to 30 minutes Chi Ranch style taco salad Saute ground beef, drain well and set aside to cool. Tear lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break corn chips into smaller pieces. Chop avocado and sprinkle with lemon juice, lightly tossing to coat. Toss togeth Smoky corn salad This one ' s especially good stuffed into pita pockets or scooped-out ripe tomatoes. Steam kernels until tender-crisp. Cool. Mix with chicken, cheese, olives, onion and red bell pepper. Mix mayonnaise, sour cream, salt and pepper. Fold into corn mixt Jeanne's creamy potato salad Preparation time: 15 minutes. From "The Compassionate Cook." Cut the potatoes into cubes. Combine all the ingredients in a bowl and season to taste. Sprinkle with paprika on top, if desired. 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 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 Dijon mustard potato salad 1. Heat a large pot of water to a boil and add potatoes. Reduce heat to medium-high and cook, with lid ajar, until potatoes are tender, about 20 minutes. Drain thoroughly and set aside to cool. 2. Combine garlic, red pepper flakes, mustard, may White bean and red onion salad In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans Diced vegetable salad Dice all the ingredients finely into 1/2 inch cubes and dress with the Olive oil, Vinegar and salt. Mix thoroughly. Chill for at least 1 hour before serving. Contributor: Esther Pérez Solsona Cantaloupe fruit salad * Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut into small chunks. *** Cored and cut into small chunks. Cut the cantaloupes into small chunks and mix with all the ot her fruits and the walnuts in a large Salad bowl. Scoop yogur Chicken/avacado rice salad (pjxg05a) Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss gentl Caesar salad dressing whisk the lemon juce and egg together. add the anchovy paste vinegar, salt, pepper and olive oil and whisk vigouously. top your salad with parmesan cheese. Asparagus salad with pickled ginger Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain a Summer salad with blueberries In a small bowl, whisk together ginger, vinegar, lemon juice, and salt. In a serving bowl, combine scallions, jicama, honeydew, bell pepper, and blueberries. Pour ginger mixture over salad and toss to combine (can be made 30 minutes before). Just before Alices's overnight salad Layer 2: Mix together and spread over layer 1, being sure you touch the sides of the bowl to "seal" it. Layer 3: Sprinkle over layer 2. Cover with saran wrap and refrigerate overnight. Layer 4: Just before serving, add the following to the top o Warm fajita rice salad Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well. 1. Place beef in plastic bag or shallow dish. Combine lime juice, garlic salt, cumin and pepper; pour over steak. Seal bag, or cover dish. 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 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 Fresh vegetable turkey salad Pour dressing over tomatoes, mushrooms, zucchini, olives, red papper, carrot and onions; cover. Refrigerate 1 to 2 hours to marinate. Toss vegetable mixture with greens. Top with turkey and cheese. Serve with additional dressing if desired. Makes 4 to 6 Cranberry-strawberry salad Mix jello, add strawberries, cranberry sauce and pineapple. Put 1/2 in dish and refrigerate until set. Spread sour cream on top of that. Then add remaining mixture and return to refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster Tex-mex salad Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside. Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes. Mix with cold salad. Toss in crushed tortilla chips and avocado slices. Garnish with olives, if desired. Blueberry cream salad Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill till partially set. Spoon half the gelatin mixture into an 8+1/2 by 4+1/2 by 2+1/2-inch loaf dish. Chill till set. (Keep remaining gelatin at room temperat Calvin and marie's sweet pea salad In a medium bowl combine peas with all remaining ingredients except eggs, mixing thoroughly. Add egg slices and stir gently so egg slices won't break up. Refrigerate until well chilled, at least 2 hours. *Note: If you can wait, your stronger th Jicama and orange salad Toss together jicama, orange sections, cucumbers, cilantro, onion, jalapeno, oil and vinegar in a serving bowl. Season with salt to taste and serve. Cool lemon chicken salad Mix dressing, basil, juice and peel in large bowl. Add remaining ingredients, mix lightly. Refrigerate. Serve on lettuce-lined platter. Source: Miracle Whip ad, Ladies ' Home Journal, May 1993, page 229 : (inside back cover) Submitted By A4G Cottage cheese-potato salad for 1 Preparation: 30 minutes including cooking potato plus chilling. Cook potato in its jacket until just tender. Cool until it can be handled, peel and dice into a bowl. You should have about 1 cup. Stir oil, vinegar, and salt together and pour o Another bean salad Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally. Cal: 313. Diced gazpacho salad Remove husks from tomatillos and rinse. Dice red onion to yield 1/2 cup. Seed cucumber and cut into 1/2-inch dice to yield 1 cup. Seed red bell pepper and cut into 1/2-inch squares to yield 1 1/2 cups. Peel avocado and cut into 1/2-inch dice. Coarse Chopped vegetable salad In glass bowl combine the tomatoes, green pepper, cucumber, radishes, scallions, parsley, and mint. In a small bowl, whisk together the lemon juice, garlic, and salt and pepper to taste, add the oil in a slow stream, whisking, until the dressing is Winter salad with lemon-mint dressing Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabbage, fenne Potato and corn salad with bacon, blue cheese, and sherry vi Prepare barbecue (high heat). Grill corn until husks are blackened on all sides, turning occasionally, about 15 minutes. Cool 15 minutes. Remove husks and silk. Cut kernels from cobs. Cut 1/2 inch from top and bottom of each pepper. Quarter each pepper le Spinach mushroom salad Cook bacon in a skillet until crisp; remove to paper towelling to drain; crumble and reserve. Measure bacon fat; return 2 tablespoons to skillet. Stir in sugar, vinegar, water, and salt. Keep warm. Wash and remove stems from spinach; dry thoroughl Ripe tomato, spinach and country bread salad Bread - Crusts removed and cut into 1 inch cubes. Leave the bread cubes on the counter overnight to become stale or toaast them in the oven for 10 minutes. Toss the bread cubes with the remaining ingredients. Serve immediately. 7 layer salad Layer first six ingredients in large salad bowl in the order given. Mix together mayonnaise, sour cream and Hidden Valley Ranch Dressing; spread on top of 6 layers. Refrigerate over night. Do not toss until ready to serve. Per serving: 366 Calorie Artichoke-rice salad Combine oil, lemon peel, lemon juice, salt, pepper, and garlic. set aside. Cook rice according to package directions. Mix rice, green onions, parsley, bell pepper, and artichoke hearts. Toss with vinaigrette. cover and refrigerate at least 3 hours