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Broccoli and tortellini salad 1. Place bacon in a large, deep, skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drai
Rotkrautsalat (red cabbage salad) Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
dissolved. Pour this hot mixture over the cabbage. Toss with vegetable
oil, salt, pepper, and caraway seeds.
A croque monsieur salad The Lemon-Basil Vinaigrette:
1. Prepare the vinaigrette: In a small bowl, whisk together all the
ingredients until smooth. Set aside.
2. Prepare the salad: In a small skillet, heat the oil and butter over
low heat. Add the garlic and saute
Dutch apple salad Combine ingredients and serve on lettuce leaves.
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Waldorf salad is traditionally a mix of coarsely chopped nuts, apples,
celery, and raisins combined with mayonnaise. For a change, substitute
fresh chunks o
Turkey-orange salad Combine the turkey, celery, salt, and curry powder in a bowl. Peel
and chop the orange. Add the orange, grapes, and mayonnaise to the
turkey. Toss gently to mix. Sprinkle on the coconut just before
serving.
1/4 recipe = 217 calories, 3 lean meat + 1 fr
Sherried chicken with asparagus, carrots, & noodles Recipe by: RCOLE@aardvark.ucs.uoknor.edu In a wok (or large skillet)
heat 1-1/2 tablespoons oil over high heat until hot, swirling to coat
sides of pan. Add onion, asparagus, and carrot and stir-fry until
crisp-tender, about 3 minutes. Remove to a plate
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.
Tomato and green onion rice Heat olive oil in a heavy small saucepan over medium-high heat. Add rice and stir until rice is coated with oil and slightly translucent,
about 2 minutes. Add chicken broth and bring to simmer. Reduce heat to low, cover saucepan and cook until broth is
Curry and chutney salad Combine all ingredients. Salt and pepper to taste.
Feta, cucumber and radish salad Combine cucumber, radishes, mint (if using), and vinegar in a large mixing bowl. Gently toss in feta, season to taste with salt and pepper and serve.
Jellied cranberry salad In a medium bowl dissolve gelatin in boiling water. When the liquid is clear, add cold
water and 3/4 cup of the pineapple juice. Stir in grapes, pineapple, walnuts and celery
and refrigerate until the mixture has thickened to the consistency of unbe
Quick potato salad for one In small bowl combine first seven ingredients; mix well. Add potatoes; toss
to coat well. Cover; refrigerate. Makes 1 serving. From the files of Al
Rice, North Pole Alaska. Feb 1994
Adriatic squid salad Cut squid tubes in 1/4-3/8" rings. Cut tentacles into two inch pieces. Be
creative with the rest, you will know when you get to it. Rinse and set
aside. Place water in two quart pot. Bring to a boil. Cook squid about 10
minutes from the time
Turkey salad with fruit Mix the turkey, grapes, orange segments, water chestnuts, celery and onions
in a large bowl, blending well. Mix the yogurt and soy sauce, blending
well. Pour over the turkey mixture and toss. Cover and refrigerate for
about 2 hours or until well chille
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
Pink grapefruit, fennel, and parmesan salad Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season
dressing to taste with salt and pepper. Add endive, butter lettuce, and
fennel to bowl; toss to coat. Top salad with grapefruit sections, then
Parmesan cheese, and serve.
Contribut
Whole-wheat pasta salad with grilled zucchini and olives In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil.
Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot
Summer apple salad Soften gelatin in cold water; stir well. Add sugar and salt. Gradually add
boiling water, stirring until gelatin is dissolved. Add vinegar and lime
juice. Chill until consistency of unbeaten egg white. Fold in apple, green
pepper, and onion.
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.
Spring green onion soup Steam the green onions and celery until tender. In a large frying pan,
saute the green onion in oil for 1-2 minutes, then add all the seasonings
and saute 1 more minute. Filling the blender twice, blend all the
ingredients until fairly smooth,
Fresh sweet onion rings with basil Cut the onion crosswise into 1/4" thick slices, seperate into rings.
In a bowl, combine the onion rings, vinegar, basil, chili lfakes and
ice; cover and chill 10-15 minutes, stirring occasionally. The ice
will begin to melt, diluting the vine
Meeting house potato salad Cook potatoes in water to cover until tender, about 30 minutes; drain, cool
thoroughly, peel and cut into 1-inch cubes in mixing bowl. Whisk oil with
lemon juice, wine, mustard and salt. Pour over potatoes. Add chopped eggs,
celery, shallots, g
Old-fashioned potato salad Place potato in a large pot, cover with water, and bring to boil. Cook
about 8 minutes or until tender. Drain; place in bowl with next 4
ingredients; toss gently. Combine sour cream and next 5 ingredients; stir
well. Poer over potato mixture; t
Warm potato-tomato salad with dijon vinaigrette Make the vinaigrette: In a bowl, whisk together the mustard, vinegar,
and salt. Whisk in the olive oil gradually, then season with pepper.
Put the potatoes in a large pot of cold, well-salted water to cover.
Bring to a boil, adjust the heat to maintain a
Armenian potato salad with red onions and green pepper salt, pepper and cayenne pepper to taste
Boil potatoes in their jackets until barely tender. Cool enough to handle,
cut into generous bite-size pieces while still warm. Place potatoes in a
large salad bowl along with onion rings and green pep
Waldorf salad In small salad bowl, combine mayonnaise, yogurt and lemon juice, to
taste. Core apples, cut into bite size pieces, dice celery. Add both
to salad bowl, fold in nuts. Chill up to two hours. Toss before
serving. variations: banana
Caribbean beef salad (creamy chutney dressing) To make the dressing, combine the yogurt, sour cream, chutney, vinegar,
lemon juice, allspice, and pepper in a medium bowl.
Trim the fat from the roast beef. Stack the beef slices and cut lengthwise
in half and then crosswise into 1/2-inch-wide
Celery root salad Peel the celery root and cut it into 1/2-inch cubes. Add the cubed celery
root to the boiling salted water and cook until tender, about
15 minutes. Drain.
Combine the rest of the ingredients and whisk or shake to make a dressing.
Po
Smoked trout & hearts of palm salad
Treska (fish salad) 1. Put TUNA in boiling water with BAY LEAVES, 1 cup of VINEGAR, BLACK PEPPERCORNS and cook for approx 25 minutes.
2. Drain and discard BAY LEAVES and BLACK PEPPERCORNS.
3. Mash TUNA into small pieces with a fork, do not use a meat processor as the pieces
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
Blue cheese & onion soup Pour the milk into a saucepan, add the bay leaves and nutmeg, and bring
almost to a boil. Remove from heat, cover, and leave to steep for 20
minutes.
Meanwhile, melt the butter in a large pan, add the onions, and cook very
gently, stirring occas
Bayerischer wurstsalat (barvarian sausage salad) Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions.
Garden patch salad Bring water to a boil; stir in barley and 1/4 teaspoon salt. Reduce heat.
Cover; simmer 50 to 60 minutes or until barley is tender, stirring
occasionally. Drain; cool. Transfer to a large bowl. Add kidney beans,
tomatoes, parsley, green pepper
Pierogi with caramelized onions & red peppers directed for boiling, using 1 tablespoon salt in water; drain.
Meanwhile, thinly slice red peppers and onion. In nonstick 12-inch
skillet over medium high heat, in hot salad oil, cook onion 5
minutes. Add red peppers, sugar, vinegar, black pepper
Mexican chef salad Brown smoked Sausage in skillet. Add beans, chili powder, and cumin, and
cook 10 to 15 minutes or until thoroughly heated, stirring often. Toss
together lettuce, green pepper, tomatoes, cheese, avacado, and celery with
the dressing and hop pepper
Fusilli salad Boil pasta according to directions minus 1 minute.
Drain, cool and set aside.
In a food processor, pulse together the pickled veggies, the tabbouleh and the olives.
Toss the pasta with the oils and fold in the mixture.
Gently mix in the tomatoes.
Salt and
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
Barvarian potato salad * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken
broth may be either home made or commercial.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 mi
Lemon couscous salad -Bringer the water and lemon juice to a boil, add the couscous.
-Cover and remove from heat.
-Allow to steep for 5 minutes.
-Fluff the couscous with a fork and toss with the remaining ingredients.
-Season with salt and pepper.
makes about 5 pounds.
Per se
Salat pilpelim (sweet pepper salad) Tear 5 each peeled and seeded roasted red and green bell peppers into long,
thick strips, and transfer to a colander for 10 minutes to drain any
excess liquid.
Meanwhile, combine white vinegar, kosher salt, and sugar in a large
ceramic or glass bowl. Add
Oriental salad 2 Coleslaw mix (2 pkg)
Chopped celery and green pepper
6 oz. sunflower seeds
slivered almonds
2 T. sugar
? c. oil
Mix above ingredients and pour over 2 pkg. Ramen oriental noodles
Break up ramen noodles at last
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.
Brown rice & sweet corn salad Heat the oil in a alrge wok or pan and saute the onion until translucent.
Add the diced green and red peppers and saute until tender. Reduce the heat
and stir in the corn, rice, and finally the guava. Remove from heat and
season to taste. Chill
Lentil and sweet pepper salad Heat the broiler. Broil the peppers until charred and blistered on
all sides. Tie in a plastic bag or place in a covered dish and let
cool to loosen skins.
Put the lentils, water, onion, and garlic into a 2-quart saucepan.
Bring to a boil,
Strawberry and chevre salad To prepare vinaigrette: In a small bowl, combine garlic, mustard, vinegars and brown sugar. Whisk in oil.
To prepare salad: In a large bowl, toss greens with vinaigrette. Top with cheese, nuts and strawberries. Sprinkle with salt and pepper.
"four-onion" soup with garlic croutons Peel the onions, cut them in half lengthwise, then into very thin
lengthwise slices. Cut the leeks in half lengthwise and wash them
well. Cut the leeks into 1/4-inch crosswise slices (the green tops
can be saved for stock). Peel and slice the sha
Savory carrots In a medium saucepan, combine carrots and boiling water to cover. Cook,
covered, over moderate heat for 7 minutes after water returns to a boil.
Drain well. In a medium frypan, melt butter over low heat. Add carrots,
increase heat to moderate, and
Anne's summer salad I used vegetables on hand. Other in-season vegetables (ie. beans) could be
used. As well, feta cheese or mozzarella cheese could be added. EGGPLANT &
PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let
stand 1/2 hour. Prehe
Lemony fruit salad In a medium saucepan, combine pudding mix, sugar and 1/4 cup water. Stir in
egg yolks. Add 2 cups water; mix well. Cook over medium heat until mixture
comes to a full boil, stirring constantly. Cool about 45 minutes or until completely
cooled, sti
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