Beet salad Wash beets well, being careful not to break their skins. Cut off the
tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan
until tender, covered. Allow the water to cool, then slip off the
skins, trim off the tops, and cut into bi
Hot german potato salad Cook potatoes in boiling salted water until tender. Drain, peel, and while
hot, cut into 1/8 inch slices; sprinkle with the salt, pepper, mustard,
sugar and flour. Heat water and vinegar to boiling point. Place bacon,
sliced and chopped fine in
Wild rice and cranberry salad In a 3 qt saucepan over high heat, bring the water to a boil.
Add the rice and bay leaves.
Cover, reduce heat to med and cook for 40 - 50 min, o until the rice is tender and the water is absorbed.
Discard bay leaves.
Fluff rice with a fork a
Pork loin with spinach stuffing Set aside 1/2 cup spinach for sauce. In a skillet, saute onion, garlic and remaining spinach in butter until tender. Remove from the heat; stir in bread crumbs and salt. Separate roast into two pieces; spoon s
pinach mixture onto one piece of meat. To
Vegetarian caesar salad Cut the bread into 1-inch croutons. Heat 2 tablespoons olive oil in a
large nonstick skillet. Add the croutons and cook, turning once, until
golden, 5 minutes. Transfer the croutons to a plate lined with paper
towels. Set aside.
Place the garlic
Potato salad with bratwursts PUT POTATOES IN 3-QUART POT. Cover with water. Add salt and tarragon. Add
fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes
are almost tender but still with some firmness. Add onions, peas and
carrots. Cook 1 minute lon
Turkey tonnato salad For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream
or yogurt. Season with pepper.
For salad, combine diced turkey with cooked potatoes. Mix with 1/2 of
dressing. Taste for seasoning. Arrange arugula or watercress on large
plate. Mo
White bean salad Shake parsley, oil, lemon juice, pepper, and salt in tightly covered
container.
Toss parsley mixture with onions, bell pepper, and beans in medium glass
or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.
Stir in walnuts. Se
Strawberry buttermilk ice In a large bowl, combine the sugar substitute and water.
In a blender or food processor, blend the strawberries until smooth.
Add the strawberries and buttermilk to the sugar substitute mixture and stir until well combined.
Pour into a freezer safe contai
Greek pasta salad 1. Toss and stir together for dressing:
olive oil, white vinegar, green onion, basil, oregano, garlic salt, and Parmesan cheese.
2. Cook pasta and drain.
3. Add cheese, peppers, tomatoes and olives. Toss with above salad dressing. Chill before serving.
Chicken and wild rice salad Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1
teaspoon salt. Reduce heat to low and cook, covered, until rice is tender
and most grains are split open, 1 to 1 1/4 hours. Drain well and cool.
Whisk together oil, vinegar, mustard, r
Strawberry jicama toss Combine oil, honey, orange juice, vinegar, poppy seed, and mustard in a
tightly covered container. Shake well.
Toss salad greens, strawberries, alfalfa sprouts, jicama, and kiwifruit in
a salad bowl. Add dressing and toss salad again.
Asian spinach salad Toss all ingredents together. Serve immediately.
Contributor: ksl.com recipes
Oriental chicken salad Salad:
Cook chicken. Cool then cut into pieces. Set aside. Shred cabbage and mix with almonds, crushed noodles, sesame seeds, green onion tops. Mix in chicken.
Sauce:
Mix sugar, pepper, bullion, rice vinegar, oil, soy sauce in container.
To Serve:
Pour sa
Spinach and strawberry salad #1. In a large bowl, toss together the spinach and strawberries.
#2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat
Sky-high rice salad Combine first 9 ingredients. Stir curry powder and chutney into French
dressing; pour over salad. Toss lightly, and chill until serving time.
Mound on crisp salad greens. Garnish with slices of hard-cooked eggs.
SOURCE: Southern Living Magaz
Seared scalloops with braised fennel and fennel-apple salad Heat 1 T oil in large skillet over high heat. Add quartered fennel, cut
sides down, and cook until brown, about 2 minutes per side. Reduce heat to
medium. Add broth; cover and cook until fennel is tender, about 15
minutes. Season with salt and pepper.
Chicken broccoli salad Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45
Min. OR Until Liquid Is Absorbed. Set Aside.
Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A
Medium Saucepan. Bring To A Boil Over High
Strawberry shortcake PREHEAT oven to 425°F. Mix 1/2 cup of the milk, sour cream and 3 Tbsp. sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9-inch round cake pan. Bake 12 to 15 min. or until top is golden brown. Remove fr
Wild mushroom ragout with a spinach potato cake For the ragout: In a saute pan, heat the olive oil. Add the mushrooms and
shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic
and continue sauteeing for 1 to 2 minutes. Season with salt and pepper. Add
the mushroom broth to
Fennel, apple and gorgonzola salad Whisk together lemon juice and oil in a large bowl. Add apples and currants and gently toss.
Trim fennel stalks flush with bulbs, discarding stalks, then quarter each bulb. Thinly slice bulbs with a mandoline or other manual slicer.
Gently toss fennel wit
Shortcake (strawberry/peach&passionfruit) 1. Heat oven to 375 degrees F. Grease and flour 8 or 9 inch round cake pan. In a large bowl, combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in margerine until mixture resembles course crumbs. Add milk and eggs, stirring
Potato salad sandwich Halve potatoes lengthwise; scoop out potatoes, leaving 1/4" shell.
Reserve shells. Mash potatoes;' mix in remaining ingredients except
ham. Spoon evenly into shells. Sandwich two halves together with 1 or
2 folded slices of meat in the
Spinach dip 1. Hollow out Bread. Cut up bread into pieces. [Alt. Cut up Sweet italian bread in chunks for dipping]
2. Mix all ingredients
3. Chill for 2 Hours
4. Fill Bread Bowl [Or reg bowl]
5. Server with Bread or Crackers
Skinny spinach and bow ties Bring 2-1/2 quarts of unsalted water to a boil in a covered 4-1/2-quart (or larger) Dutch oven or soup pot. When the water reaches a rapid boil, add the noodles and cook until firm-tender, about 9 minutes. Meanwhile, place the block of frozen spinach in a
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
Composed salad (ideas) Beet Salad
Tuna Nicoise
Crab and Avocado
Chef
Cobb
Shrimp Salad
Greek Salad
Chicken Salad with red onions, pickles, olives, mustard vinaigrette
Thai Beef salad
Thai Pork salad
Curried chicken salad
Chicken and grape salad
Caeser salad (chicken or shrimp)
Diabetic fresh strawberry sherbet Wash and stem berries. In a blender or food processor combine concentrate,
water and lemon juice. Add half the berries. Cover and blend till smooth.
Add remaining berries and continue blending till smooth. Put in freezer
container and freeze.
Spinach fritada Thaw spinach overnight in a colander. Wet the Farval till well soaked
then drain well. Mix spinach (be sure all water has been removed)
with well beaten eggs in a large bowl. Put in remaining ingredients
and mix well. Spray Pam on large baking pan
Barbecued cobb chicken salad Toss romaine lettuce in CayenneButtermilk dressing, season with salt and freshly ground pepper. Top with chicken, avocado, tomatoes, and blue cheese.
Strawberry banana yogurt shake Pour milk into blender container. Add remaining ingredients; cover.
Blend at high speed 30 seconds or until smooth. Makes 5 cups or 5 servings.
Nutritional information per serving: calories - 100, protein - 7 gm.,
fat - 1 gm., carbohydr
Sweet 'n sour spinach salad 1. In a jar with a tight fitting lid, combine all dressing
ingredients; shake well. Refrigerate to blend flavors.
2. In a large bowl, combine all salad ingredients except eggs.
3. Just before serving, add enough dressing to coat greens; toss
Strawberry walnut bread 1) Spray a non-stick loaf pan with Pam.
2) Preheat oven to 350 degrees.
3) In a large bowl combine flour, baking powder and sugar.
4) Add eggs, mixing thoroughly.
5) Add strawberry jam and chopped strawberries, mix well.
6) Add nuts.
7) Pour into prepared
New england potato salad with sour cream dressing Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps
vinegar and salt. Fold eggs into sour cream, add reamining vinegar,
pepper, mustard, garlic and onion. Place potato mixture in salad
bowl, add dressing and toss well. Garnish
Waldorf salad dressing Place the yogurt in a small bowl. Add the whipped topping and gently fold in. Then gently fold in the lemon peel and nutmeg.
Walnut watercress salad Trim tough stems from watercress and rinse in cool water. Spin or pat dry.
Mix all ingerdients together and serve chilled. Food Exchange per serving:
1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE; CAL: 39; CHO 35mg; CAR: 5g; PRO:
1g; SOD: 34mg; FAT:
Elegant brunch chicken salad 1. Bring a l
arge pot of water to a boil. Add the chicken and simmer until cooked through, approximately 10 minutes. Drain, cool and cut into cubes.
2. While chicken is simmering, make the mayonnaise: Using a blender or hand-held electric mixer, bea
Rice polaf salad Combine all ingredients and toss together. Chill 1 hour. Just before
serving, pour dressing of your choice over salad. Toss and serve.
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.
Wild asparagus salad Cook asparagus until crisp-tender, drain and rinse in cold water. Place in a shallow dish, top with olives and egg. In a jar with tight fitting lid, combine oil, lemon juice, vinegar, sugar, salt, paprika, mustard and cayenne pepper, shake well. Pour over
Tomato salad - greek style Slice tomatoes onto salad plates. Combine oil, vinegar, and garlic and pour over tomatoes. Sprinkle oregano and Feta cheese generously over tomatoes.
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
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
Strawberry spinach salad Les Frises Vinaigrette et Leurs Pousses Vertes
Strawberries need not be confined to dessert, says Denis Pelletier, chef
at Restaurant Le Mouilin de St. Laurent on Ile d'Orleans. The island is
one of the province's lushest strawberry-g
Kartoffelsalat mit biermarinade (potato salad/beer dressi Boil potatoes in medium-size saucepan until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery
and salt; set aside. Stir melted butter and flour in a small saucepan
until blended. Add must
Molded cottage cheese and grape salad Put cottage cheese through a sieve and mix with the mext 4 ingredients.
Soften gelatin in cold water and dissolve over hot water. Stir into cottage
cheese mixture. Chill until it begins to thicken. Fold in 1 cup of the
green grapes. Turn into
Golden kringel beet & potato salad In boiling water, cook the carrots for 3 to 5 minutes until tender. Drain
and set aside. Boil the beets for 8 to 12 minutes until tender. Drain,
peel, chop into small cubes and set aside. Boil potatoes in their jackets
until tender but slightly
Sweet & 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
Asian noodle salad Cook vegetables as directed on package until crisp-tender. Drain; rinse
with cold water. In a large bowl combine vegetables, cabbage and onions.
In a small jar with tight-fitting lid, combine oil, vinegar, sugar and
seasoning package from soup mix
Bulgur salad with apples and grapes Place The Bulgur, Water, Apple & Lemon Juices & Lemon Rind in A Small Bowl;
Cover & Allow To Soak Until The Liquid Is Absorbed, Between 30 Min. & 1
Hour. Halve The Celery Stalk, Then Cut Wider Half in Two Lengthwise. Cut
The Celery I
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