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.
Whole grilled colbar with zingy salad Preheat the grill.
1 Trim the fish and remove the skin using a towel to help grip it. Make a slit down either side of the back bone.
2 Break the bone in four places. Season and place on a baking tray. Pour the melted butter over the fish and grill for 5-6
All-time favorite barbecue sauce In small bowl, combine soup, vinegar, oil, brown sugar, Worchestershire
sauce, garlic powder and hot sauce, set aside. Use sauce to baste ribs,
chicken, hamburgers or steak during broiling or grilling. Makes about 1 1/3
cups sauce.
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
Arugula salad with orange segments and orange vinaigrette
Rice summer salad Recipe by: McDougall Plan Mix vinegar, mustard, and tarragon. Pour over the
cooked rice. Mix well. If rice is warm, let cool to room temperature before
adding remaining ingredients. When rice is cool, add remaining ingredients.
Toss gently. Cov
Greek mushroom salad Wipe the mushrooms, but do not peel them.
Put all the remaining ingredients into a saucepan & simmer them for 5
minutes. If the mushrooms are very small, leave them whole.
Otherwise, cut them in half or into quarters, depending upon their
Chicken mystery (aka hot chicken salad) Heat oven to 350. Have ready a 2-quart casserole. Melt butter in a medium-sized heavy saucepan over low heat. Add flour and stir until
smooth and frothy. Let mixture bubble about 3 minutes, stirring often.
Gradually stir in half and half. Increase he
No fat potato salad Whip above ingredients and heat on stove until thick (scorches easily).
Cook potatoes, let cool. Add onion, celery, green pepper, or any other
vegetables and seasonings you want (no fat, of course).
Mix all together.
From: "Patricia A.
Garden salad with pears and pinenuts Combine first 8 ingredients in a medium bowl; whisk to blend. Season
dressing to taste with salt and pepper. (can be made 4 hours ahead. Cover;
refrigerate)
Place greens, pears, pine nuts in large bowl. Add dressing; toss to coat.
Contributor: Bon App
Wilted lettuce salad Toss lettuce, radishes and onions in a large salad bowl, set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper, stir well. Immediately pour dressing over salad. T
Red potato salad Boil cut up potatoes until tender; drain. In small bowl, put mayo, red wine vinegar, sugar, garlic salt and pepper. Whisk together. Put red onion and parsley into large bowl. Put drained potatoes on top of onions. Pour dressing over top. Stir togeth
Melon and prawn salad In a small bowl, combine the mayonnaise, sour cream, lime juice, chutney,
and curry. Chill.
Peel and seed the melons. Cut the melons into geometric shapes or slices.
Add the melon and prawns to the mayonnaise mixture and toss gently.
Diane's bean salad Mix all together. Top with lettuce and tomatoe.
Spicy chicken on couscous with spinach Combine oil, garlic, cumin, paprika, salt and chilli in a small bowl.
Split each chicken fillet in half horizontally to form 8 thin pieces. Place chicken in a bowl; add spice mixture, toss to coat.
Cook chicken on a heated oiled griddle pan or frying pan
Russian beet & potato salad Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.
Cannellini bean salad Mince red onion to give 1 tablespoon
Peel, seed, and dice 2 medium cucumbers
Rinse and drain the cannellini beans from 1 (15-ounce) can
Finely diced 1 red bell pepper, finely diced
Freshly grind black pepper
Whisk together oil, vinegar, onion, and oregano
Acar (indonesian garden salad) In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour.
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:
White beans with tuna salad Soak the white beans overnight to soften. Place in a large pot of water with garlic cloves and onion. Simmer for 1 hour. Remove beans and strain. Mix remaining ingredients. Add salt and pepper to taste. As an alternative, you can use white cannelloni bean
No guilt potato salad 1. Using a rubber scraper, in a medium bowl, combine all ingredients
stirring to coat. Refrigerate.
Caesar salad with fennel and red pepper Nuts add a crouton-like crunch an crisp vegetables add extra flavor
to this unique yet straightforward version from "Season to Taste," by
Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988). In a
large salad bowl, combine lettu
Sliced beet salad Drain the liquid from the canned beets, reserving 1/2 cup. (Use
water with fresh beets.) Combine the 1/2 cup beet liquid, bay leaf,
cloves and allspice in a small saucepan. Heat to boiling. Lower the
heat and simmer for 5 minutes.
Section th
Chicken orzo salad In a large skillet, over high heat, heat 2 tablespoons of the olive oil. Add mushrooms; cook and stir until tender, about 7 minutes. In a medium sized bowl, combine mushrooms with chicken and bell pepper. In a small bowl stir together the remaining two ta
Fruited chicken salad Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add
Chicken. Mix Again. Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low
Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice.
Arrange Fruited Chicken Salad O
Four bean salad Blend above ingredients.
Pour over drained wax, green,kidney, and garbanzo beans.
Chill overnight.
Brussels sprouts and carrot salad Cook brussels sprouts according to package directions until they are crisp
but tender; drain. Drain carrots and put them in a bowl; add brussels
sprouts and Lemon Shaker Dressing; mix well. Cover and refrigerate 4-6
hours before using; stir occasio
White cabbage, grapefruit and grape salad Finely shred the cabbage. Halve and de-seed the grapes. Cut the rind and pith from the grapefruit, cut the flesh into quarters and slice it thinly. Mix all 3 together in a serving bowl.
Beat the remaining ingredients together to make the dressing and fold
Bud's caeser salad dressing Mix all except egg subs well. Let stand at room temp. Wash 2 LARGE heads
romaine lettuce inside leaves. Spin out water and put in towel in frig to
crisp. Cut 9 slices of Sour dough french bread and butter both sides.
Sprinkle garlic powder on one si
Double mango and habanero salad Peel mangoes, cut the flesh away from the seeds and slice into thin strips.
Place in a bowl. Add remaining ingredients and mix thoroughly. Serve.
Grilled vegetable salad Place first 6 ingredients cut sides up on baking sheet. Spritz with water.
Season with salt and pepper. Let vegetables stand approximately 1 1/2
hours.
Preheat barbecue (medium-high heat). Combine 3 garlic cloves with 1/4 cup
vinegar. Drizzle over vegetab
Newfoundland potato salad Add cooked peas or other vegetables to mashed potatoes. Add
mayonnaise, and chill. Served in mounds.
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.
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
Chojin (radish and pork rind salad) Following are a number of Guatemalan recipes from a book I received for
Christmas called The book of Latin Americn Cooking. I haven't tried them
so I can't say how they'll be.
Combine all ingredients in a bowl and serve as a salad fi
Cobb salad Whisk dressing ingredients together; set aside.
Line individual salad plates or a large platter with butter lettuce
leaves. Spread shredded lettuce and watercress over butter
lettuce leaves. Arrange chicken, bacon, eggs, tomatoes, and
avocado in
Five-fruit salad Toss pears and banana in the orange juice. Combine all ingredients except
the yogurt in a medium size bowl; toss to mix. Serve with the vanilla
yogurt.
Recipe by: Collection by Sandal English
Applesauce salad Place the candy and water in a pot. Bring to a boil, stirring to dissolve
the candy. Add jello powder and stir until it is dissolved.
Stir in applesauce and ice cubes until ice cubes are melted. Pour into a
bowl and refrigerate until set (1 h
Shrimp and white bean salad Toss all ingredients together and marinate overnight.
Diabetic caramel apple salad Mix cored & diced apples, raisins, celery and walnuts well. Mix
butterscotch pudding and plain yogurt well. Mix pudding mixture with apple
mixture well and refrigerate for at least an hour before serving.
Overnite sauerkraut salad Mix together all ingredients. Chill in refrigator overnight. *This could
work for the diabetic IF sugar substitute is used.
Source: All-Time Favorites Cookbook Brought to you and yours via Nancy
O'Brion and her Meal-Master.
Bulghur salad This is a cousin of Tabouli. It's a bit sweeter and very tasty!
Combine water and bulghur. Boil, then simmer covered for 25-35 minutes or
until water is absorbed. Refrigerate uncovered until cool. Add all other
ingredients. Toss and serve ch
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
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
Buena vista palace outback restaurant's rattlesnake salad Desired portion amount of rattlesnake, meat, chicken or seafood Flour for dredging Vegetable oil for deep-frying
Cut meat of choice into 1-inch pieces. Mix together remaining ingredients
except flour and the vegetable oil, blending well. Cover prepare
Summertime salad Over the years I have gotten to where I will put just about anything in a
tossed summer salad. To add some variety to your summertime salads try any
or all of these ingredients. Try leaving out the lettuce sometime, it
makes for an interestin
Bleu cheese salad In a blender or food processor, process vinegar, sherry, garlic powder,
salt, and pepper for 10 seconds. Slowly add the oil in a thin stream,
processing until smooth. Add the bleu cheese and process for 5 seconds.
Refrigerate until ready to serve.
Dandelion salad Wash the dandelion greens carefully. Drain well and cut into pieces. Add
the onions, tomatoes and cheese. Toss to mix.
Make a salad dressing by mixing the pepper, salad oil, vinegar and dill.
Dress the salad, toss and serve.
NOTES:
* Di
Couscous (conversions) 1 cup dry couscous = 4 servings
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
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