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Ingredients: 1/8 Cup(s) finely chopped olives, kalamata 5 Pound(s) balls cheese, mozzarella grated 5 thickly sliced tomato 2 1/2 Bunch(s) arugula 137/4377 Quart(s) oil, olive 4 bread, italian 2 basil leaves 137/4377 Quart(s) vinegar, red wine Directions: Preheat oven to 400 degrees. To make croutons, roughly tear the bread and toss with some olive oil. Place on a baking sheet lined with parchment or foil, and bake for 10 minutes or until crisp and golden. Place the arugula on serving plates and top with the tomatoes, mozzarella, olives, basil and croutons. Whisk together the 2 tablespoons olive oil and the vinegar, and spoon over the salad.
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Freeze. Yield 8 to 10 servings. Asian spinach salad dressing Whisk all ingredients together. Contributor: ksl.com recipes Marinated hearts of palm & smoked trout salad Spinach-strawberry salad Saute almonds in butter. Mix spinach, strawberries, almonds. Pour dressing over and serve. For Dressing: Mix all other ingredients in a glass jar and refrigerate. Dairy orange salad Pour boiling water over Jello, add the marmallows and stir. Add frozen orange juice, sugar, crushed pienapple and cottage cheese to the Jello mix. Mix together chream cheese and pananas, add orange sectin and fold in whipped cream. refrigerate 3 hours. Ma Iceberg salad with ginger dressing To prepare dressing: Combine the first 12 ingredients in a blender, and process until smooth. To prepare salad: Combine lettuce and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat. Contributor: Cooking Light July Sadie's shrimp salad Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing French cabbage salad Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar. Bring it just up to a simmer, add all the Refrigerated fruit salad In a large bowl combine peach pie filling, pineapple, oranges, blueberries, marshmallows, and bananas; mix well. Cover; refrigerate at least 4 hours or overnight. Vegetable ravioli salad Arrange salad greens on serving platter. Top with pasta and vegetables. Drizzle with dressing before serving. Winter salad Open and drain the tuna. Place in a medium size mixing bowl. Add the juice of half the lemon. Add olive oil to taste. Salt and pepper to taste. Mix pretty well - break up the tuna to suit your taste. Open and drain the cannellini beans - drain to taste. A Capellini with fresh tomato and basil sauce - summer Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator. Blend vinegar, capers, salt and pepper into tomato mixture. Bring large amount of salted water to rapid boil. Add pasta and cook until just tend Low calorie seven layer salad 1. Wash lettuce or spinach, tear into bite size pieces. Steam peas until just tender. 2. Using a large, clear salad bowl, layer the ingredients in the order presented. Repeat until all ingredients are used up, saving the sliced egg for the top of the sala Taco salad with cumin dressing Toast the tortillas on a baking sheet in a 400 F oven for about 10 min. While hot, sprinkle on the Parmesan cheese. Cool and break into bite-size pieces. Chop the lettuce and arrange it in the bottom of a salad bowl. Make the cumin dressing by combining 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. Curried chicken and bow tie pasta salad Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer f Turkey salad stuffed eggs 1 > . Place eggs with enough water to cover in medium-sized saucepan. Bring to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use. 2 > . Cut celer Basil pesto In a blender or food processor add the basil, garlic, pine nuts, salt, and pepper. Process or blend on high until the basil, garlic, and pine nuts have been chopped into tiny pieces (you don't want to make the ingredients into a uniform paste becaus Roasted eggplant with lemon and olive oil Prep time: 8 minutes Cook time: 30 minutes 2 1?2 tablespoons extra-virgin olive oil, plus extra for the pan Heat oven to 400°F. Trim eggplant and cut in half lengthwise; cut each half into 4 long wedges. Cut each wedge in half widthwise. Brush a heavy-bot Capellini with burst cherry tomato sauce Heat olive oil in a large skillet or Dutch oven over medium high heat until very hot. Add all the cherry tomatoes and roll occasionally to, heat evenly. Cover with a lid and cook about 10-12 minutes, shaking pan or stirring once. Remove lid, and if tomato Tuna macaroni salad Cook pasta until tender. Drain and combine all other ingredients. Stir, chill, and serve. Green tomato soup pepper and water. Bring to a boil and boil for 30 minutes. Add the soda. Melt the butter, add the flour. Mix and add the milk. Cook till creamy, stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt to taste and serve. f 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 Green salad with apple dressing and camembert toasts Whisk vinegar and oil in large bowl to blend. Season with salt and pepper. Stir in apple. Let apple marinate at roo m temperature 30 minutes, stirring occasionally. Spread Camembert cheese evenly over toasts, dividing equally. Add greens to apple dressing Rockmelon salad with orange dressing Peel the rockmelon, remove seeds and slice into wedges. Combine with avocado, onion and cashews. Combine all the dressing ingredients in a jar and shake well. Pour over salad and serve. "Sunday Mail", Adelaide, South Australia, 23 Feb 1997 Spicy tomato chicken In shallow dish, combine oat bran, thyme, garlic powder, and red pepper. In another shallow dish, lightly beat egg whites. Pound each chicken breast between sheets of waxed paper to even thickness. Coat with oat bran mixture; shake off exces Winter salad #2 Place the cabbage, onion and peppers in a salad bowl. To make the dressing, whisk together the oil, vinegar, sugar and mustard. Season with salt and pepper, pour over the salad and toss well. Better-than-potato salad 1. Cook rice in water with salt according to package directions. 2. Cool. 3. Combine mayonnaise, onion, mustard, and salt. Stir into rice. 4. Cover and throughly chill. 5. Stir in cucumber and radishes just before serving. Measurements and t 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 Sun-dried tomato-noodle pudding IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry on paper towels. If dried tomatoes are not packed in oil, combine them with 1 cup of cream and let stand to soften for 30 minutes. Drain tomatoes, saving cream for later. Roughly Fresh asparagus salad with lemon dijon vinaigrette Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4-5 minutes). Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color. Drain completely and Rosy beet and potato salad with garlic dressing Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skin Aloo ko achar (potato salad) Boil potatoes in jackets. When done, peel & cut into small pieces. In a suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. In a small pan heat mustard o Orange manderine salad Mix all ingredients together. Good with cheese and spinach pie. Recipe by: Gene Mooney Lebanese layered salad Place the bulgur in a large bowl. Combine juice, oil, 1 tsp salt, and garlic in a small bowl, stir well with whisk. Drizzle juice mixture over bulgur. Layer onion, tomato, parsley, mint, dill, cucumber, and bell pepper evenly over bulgur mixture. Spri 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) Turkey waldorf salad Combine turkey, apple, celery and green onions in a medium mixing bowl. Stir together yogurt, mayonnaise, lemon juice and sugar in another small bowl. Pour yogurt mixture over turkey mixture. Toss to mix well. Cover and chill for 1 to 3 hours. Serve on Pistachio salad Fold the dry pudding into the cool whip. Stir in the rest of the ingredients. Refrigerate at least 1 hour. Gringo potato salad Peel and cut up the potatoes. Boil potatoes and eggs. While the potatoes boil, mix the sugar into the vinegar, stirring to dissolve. Whisk in the oil, salt and pepper and mix gently. Mix together the Miracle Whip, celery salt, chopped carrots, Mother's tomato sauce usually like to see pieces of tomatoes and ingredients floating in their sauce (we certainly didn't!), so our Mother used to prepare tomato sauce the following way." Place the onion and half of the oil in a saucepan and cook until th Basic garlic salad dressing and marinade SOURCE: The Garlic Cookbook by David DiResta, copyright 1994, ISBN #1-55867-108-0. MM format by Ursula R. Taylor. Combine all ingredients in a small bowl and mix together thoroughly. Serve on antipasto or use as a dressing on a salad. T Black olive tapenade Pulse first 6 ingredients and rum in food processor 3-4 times. Gradually add olive oil and pulse 3-4 times or until mixture forms a coarse paste, stopping to scrape down sides. Serve with fresh raw vegetables and toasted french baguette slices. Apple & spinach salad In a large salad bowl combine the spinach, apples, onions and the walnuts. In a small bowl, combine the lemon juice, mustard, sugar and add the oil in a stream, whisking, and whisk the dressing until it is combined well. Whisk in salt and pepper to taste 7-layer salad Mix the milk and miracle whip together to get a consistency of thick salad dressing. Set aside. layer: Lettuce, celery, onions, peas, miracle whip/milk mixture, cheese, bacon pieces. Refrigerate overnight. You can vary the quantities of all th 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. Quick asparagus salad Cut or snap off tough ends of asparagus and cut off the small wedge-shaped leaves up to 2 inches from the tip. Wash well and cut on the diagonal into 1 1/2-inch lengths. Bring 6 cups of water to a boil in a saucepan over high heat. Add the a Asparagus salad with pecans Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold wate