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Ingredients: 1/2 Pound(s) green beans 6 garlic 2 bay leaves 1 Teaspoon(s) sprig thyme 1 Tablespoon(s) sprig rosemary 1/2 black peppercorns 12 Pound(s) small fingerling or red new potatoes 2 oil-packed anchovy fillet(s) 1/4 Cup(s) milk 4 Tablespoon(s) extra-virgin olive oil 2 Tablespoon(s) red wine vinegar 1 Tablespoon(s) chopped parsley 1/2 Teaspoon(s) chopped marjoram 12 Can(s) halved cherry tomatoes Directions: In a saucepan of boiling salted water cook the beans until tender, about 7 to 10 minutes. Using a slotted spoon, transfer the beans to a baking sheet and let cool, then pat dry. In the meantime, scrub, but do not peel the potatoes. Add the garlic, bay leaves, thyme, rosemary and peppercorns to the boiling water. Add the potatoes and simmer over moderately high heat until tender, about 20 minutes. Drain the potatoes, reserving the garlic cloves. Discard the seasonings. Meanwhile, in a small bowl, soak the anchovies in the milk for 10 minutes. Drain the anchovies, then coarsely chop them and transfer to a blender/processor. Add the olive oil and the reserved garlic and puree. With the machine on, slowly add the vinegar. Season with salt and pepper and stir in the parsley and marjoram. Slice the boiled potatoes 1/4 inch thick and put them in a large bowl. Add half the anchovy dressing and toss gently. Add the green beans, the cherry tomatoes and the remaining dressing, toss gently and serve. Variation: Use 4 oz. yellow wax beans and 4 oz. green beans.
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Mix all ingredients together in a glass serving dish and decorate with mint leaves. Chill thoroughly before serving. German potato salad (rice) In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in flour; blend well. Add vinegar and water; cook and stir until bubbly and slightly thick. Add sugar and Lentil fatta salad Boil together the lentils, water, onion, oil, salt and pepper until very soft (about 50 to 60 minutes). Drain and cool. Add cubed pita bread and green onion; combine well. Serve with fresh lemon juice and additional olive oil to taste. Cherry waldorf salad Combine first 6 ingredients. Mix lightly. Chill. Just before servings, blend mayonnaise and lemon juice; add to salad, tossing lightly but thoroughly. Serve on crisp greens. Busted by Barb Recipe by: Possum Kingdom Lake Cookbook Grilled vegetable salad with old bay dressing Grill all vegetables, chop into bite size pieces and toss with dressing. Barley salad In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so flavors can blend. In a small bowl beat together, lemon juice, salad oil and soy sauce; add t Grilled chicken caesar salad Cooked chicken. Cut into small pieces. Toss lettuce and dressing. Add croutons and cheese. Place chicken on top. Serve immediately. Hot thai salad Cook pasta as package directs, rinse and drain. Chop pasta coarsely, if desired. Add vegetables and sesame seeds. Prepare dressing. Pour into salad. Mix well. Serve chilled. Copyright 1995 Eden Foods, Inc. <Electronic format courtesy of: Wild rice pilaf with ginger dressing Not only does this dish taste great but it looks pretty as well. The fresh ginger dressing goes nicely with the nutty flavor of wild rice and adds a new twist to this dish. Bring large saucepan of water to a boil. Add wild rice and cook until tender, abou Orange-pineapple salad Cook pineapple in juice for two or three minutes, add jellos and cook another minute or two, pour in casserole dish and let cool, then stir in cottage cheese and cool whip. Set in ref. for two or three hours. Will keep for days. Fresh broccoli salad Combine salad ingredients in bowl. Mix dressing ingredients (sugar, mayo and vinegar) and add to broccoli mixture. Cool salad Combine cooled 7 Bean & Barley with remaining ingredients in a large salad bowl and toss lightly. Serve Cold. *NOTE: The recipe (as published) seems to be missing the unit of measure for the AM Sesame Oil. I would guess that it should be Presto potato salad Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes. Be careful not to overcook them. Drain the potatoes, and then place in a large bowl. Cover and chill. In a medium bowl, combine the remaining ing Pistachio salad Fold the dry pudding into the cool whip. Stir in the rest of the ingredients. Refrigerate at least 1 hour. 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, Ambrosia salad Drain fruits well. Combine all ingredients except lettuce and salad dressing, mixing lightly but thoroughly. Chill well. Serve in lettuce cups with salad dressing, if desired. Ceasar dressing 1 large egg 3 anchovy filets 1/2 tsp ground mustard 2 cloves garlic juice of 1/2 lemon 1 c olive oil 1 c parm cheese 1 tblsp black pepper in a food processor mince garlic, anchovy for 20 seconds, add egg and mustard for 20 sec, then with processor running 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 Chilled garbanzo and potato salad with onion and garlic * small red potatoes, scrubbed and cut into bite-sized pieces ** washed and finely chopped (optional) First, mix all the stuff together for the dressing in a small bowl or a measuring cup. Let that sit for at least a few minutes usually, if Minted potato salad Combine potatoes, scallions & parsley. Whisk together the olive oil, lemon juice, mint, salt & pepper. Pour the dressing over the salad & toss to coat. Refrigerate, covered, to chill. Serve accompanied by griddle- baked pitas. Chinese pasta salad Wash and trim snwo peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set asi Antipasto potato salad (I got this last spring from Cooking Light, they had a whole section on potato salads and we tried four or five of them that we still use constantly. I will share two tonight) Place potatoes in water, bring to boil. Cover, reduce heat, and simme Curried lentils and vegetables Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are Mild yogurt curry dressing Whisk all ingredients to combine. Grandmother's potato salad Scrub potatoes and place in a large saucepan with enough water to barely cover. Cover pan, bring to a boil, and boil about 20 minutes until barely tender. Cool the potatoes just enough to handle. Meanwhile hard boil the eggs and cool them promptly in co Fennel and apple salad with cider vinaigrette Quarter, core and thinly slice the Granny Smith apple Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates, spr Summer salad Melt marshmallows in milk in top of double boiler over boiling water. Pour over gelatin and stir until dissolved; cool. Add undrained pineapple, carrots, celery, cottage cheese, and mayonnaise. Chill until mixture starts to gel. Fold in whipped cr Sliced tomato and onion salad Combine the tomato & onion slices. Make a sauce with the remaining ingredients & pour over the tomatoes & onion. Dungeness crab nicoise salad 2 Blanch and shock beans. Simmer potatoes until tender in salted water . Set aside to cool. Boil eggs set aside to cool. Julienne red bells and set aside. Tear olives in half, set aside. Jullienne onion and toss in seasoned flour. Fry. Set on towels. 24 hour green salad Layer lettuce, celery, pepper, then frozen peas. Break and crumble over the above another layer of lettuce. Spread mayonnaise over top - spreading completely to edge to seal. Sprinkle sugar over mayonnaise, then cheese, then bacon. Do not cover. R New potato salad with dried tomatoes Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp. of the salt. Partially cover and bring to a boil over high heat. Boil gently for 15 minutes, or until potatoes are tender but still firm. Meanwhile, place dried tomato Warm lemon-cumin chicken on pita bread salad Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight. Preheat oven to 400F. Combine remaining 6 tablespoons oil, 3 tables Honey mustard garlic dressing Combine all ingredients. keeps 4 days. Contributor: Moosewood cookbook Canned vegetables Cole slaw salad Dressing: Mix oil, vinegar and sugar. Chill for at least 2 hours. Salad: Mix all ingredients together. Pour dressing over salad and mix well. Alaska salmon and avocado pasta salad Cook the pasta according to package directions. Drain and toss with the French dressing. Allow to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper and cilantro. Whisk together the lime juice and grated r Buttermilk ranch salad dressing Whisk the mayo, add and whisk together all ingredients except buttermilk, then whisk in buttermilk. Roasted corn and shrimp salad Get your grill warm or preheat your oven to 450 degrees. In a non-stick pan with a little oil cook the shrimp until pink and firm. Remove the shrimp from the pan to a plate covered with paper towels and let them rest until cool. Cut each shrimp into bi Antipasto pasta salad Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl. When pasta is done, drain and rinse with cold water. Drain well and add pasta an