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Ingredients: 1/8 Quart(s) mayonnaise 1 Package(s) dijon mustard 417/10000 Ounce(s) powder curry 1 6oz, oil-packed tuna 1 finely chopped shallot 1 granny smith, cored and diced apple 1/4 Cup(s) chopped walnuts 1/2 diced celery 1 sweet pickle relish 4 large croissant Directions: 1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing. 2. Lightly toast the croissants. Split in half, place a lettuce leaf on the bottom half of the croissant and fill with tuna salad. Top with a slice of Swiss cheese and the top half of the croissant. Serve with a dill pickle and potato chips.
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Add the apples, candy bars and grapes. Mix together and refrigerate until chilled. Indian lentil sandwich spread, mcdougall Combine all ingrediants in a small saucepan. Cook gently over low heat, stirring occasionally, fir 5 minutes to allow flavors to blend. Chill for one hour. Posted by Timo <tbraam@census.gov> to the Fatfree Digest [Volume 14 Issue 27] Black-eyed pea salad Combine peas and enough water to cover by 2 inches in a medium saucepan. Bring to a boil, reduce heat and simmer 45 minutes, then drain them well. Heat oil in a medium skillet over medium heat. Add onion and garlic; cook until soft but not browned 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 Good salad ala junior Drain pineapple then mix all remaining ingredients together. Do not use juice of pineapple. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 Acapulco salad In a large saucepan, combine beer, water, bay leaves, peppercorns and salt. Bring to a boil; add fish, then cover and turn off heat. Allow to cool, covered, about 15 minutes or until fish is opaque throughout. (Fish cooks as liquid cools; this ext Cranberry salad #2 Cook cranberries, water and sugar until cranberries pop open. Remove from heat and add marshmallows. Stir until melted. Add jello. Set aside to cool. Add apples, celery and pecans. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d &a Judi's creamy potato salad Cut potatoes in small cubes, add chopped egg whites and onions. Mash egg yokes, add mustard, salt and pepper. Mix thoroughly and add vinegar. Heat cream to boiling point and pour slowly on egg mixture. Add butter. When butter is melted pour mix All-american tuna Mix with fork until blended. Serve on crusty rolls with swiss cheese, lettuce and thinly sliced tomato. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994 & Tim Mavrakos and David Cohn, Corvette Diner Brought to you and yours Wild rice and artichoke salad Rinse the wild rice in a strainer under cold running water. Put in a medium size-bowl and pour on boiling water to cover. Let soak for 30 minutes, then drain thoroughly. Rinse the brown rice in a strainer and put in a medium-size saucepan alo Egg salad Combine eggs, celery, salad dressing, green pepper and curry powder; mix well. Chill. For each sandwich, spread 1 slice with salad dressing, cover with lettuce, bologna, egg mixture and other slice of bread. Makes about 4 sandwiches. Tuna and potato salad Blanch the defrosted green beans for 2 minutes in boiling water. Drain and plunge in cold water. Drain. Place the cooked potatoes, beans and tuna in a salad bowl. Mix the anchovies and pesto with the mayonnaise and pour onto the salad. 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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 m Artichoke-rice salad Combine oil, lemon peel, lemon juice, salt, pepper, and garlic. set aside. Cook rice according to package directions. Mix rice, green onions, parsley, bell pepper, and artichoke hearts. Toss with vinaigrette. cover and refrigerate at least 3 hours White and green bean salad with tomatoes and basil In a deep pot, cover beas with 6-8 cups cold water. Add the thyme-salt. Bring to a boil over high heat. Reduce the heat to a gentle simmer, skimming away any foam. Cover and cook until the beans are tender, about 90 minutes. Let cool in broth. In a la 1905 salad Put lettuce in mixing bowl. Add tomatoes, ham, and cheese. Top with spanish olives. Pour dressing on top and add grated Romano cheese and lemon juice. Toss all ingredients together and serve on chilled plates. Dressing: Put into bowl minced gar Brown rice and vegetable salad #2 Toss all of the salad ingredients together. Mix the dressing ingredients first, and then add to the salad. Toss to mix. Best served chilled, but was actually pretty good warm. Very colorful, and would probably make a great main dish for folks who limit 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 Mandarin salad Tear lettuce into bite-size pieces. Drain oranges and combine with lettuce and peanuts. Combine sugar, oil, mustard, salt, vinegar, onion, and poppy seeds in a jar. Shake well to blend. Toss the salad with the desired amount of dressing. 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 Mexican chicken salad Blend dressing ingredients in a blender until smooth. Toss salad ingredients with dressing in a large bowl until combined well. Contributor: Gourmet June 2003 p 166 Barbecued chicken breast with warm potato and bacon salad 1. Heat a barbecue, grill or griddle. Season the chicken with salt and pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle the chicken, skin-side down, for 8-10 minutes, then turn and cook for another 8-10 minutes. 2. Mea Antipasto salad with garlic dressing This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini. Salad: Place beans, artichoke hearts, roasted peppers and olives in salad bowl, add lettuce, Pour salad dressing over all and toss well. Peppered tuna skewers with wasabi mayonnaise Mix 2 T wasabi powder and 1 1/2 T water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.) Combine tuna and soy sauce in medium bowl; toss to 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. Tuscan potato salad Combine all ingredients; toss lightly. Allow to stand about 1/2 hour to blend flavors before serving at room temperature. Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog. Pg. 36. Mixed green salad with tarragon vinaigrette Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. whisk in tarragon. toss greens with dressing in a large bowl and season with salt and pepper. Contributor: Gourmet Septe Warm grilled potato and fennel salad with herbed buttermilk dressing Preheat the grill to medium-high. Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place Potato salad with italian dressing 1. TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water with the cornstarch to dissolve. Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil. Continue boiling until slightly t 90s style chicken salad In deep saucepan, place chicken. Add broth and 4 teaspoons of the curry powder. Cover and simmer about 30 minutes or until chicken is fork tender. Remove from heat and allow chicken to cool in broth. When cool, separate meat from bones. Discard bo Pb and j sandwich 1. Put peanut butter on one piece of bread. Put Jelly on other piece of bread. Put them together. 2. Serve with juice box, yogurt, and granola bar. Orange manderine salad Mix all ingredients together. Good with cheese and spinach pie. Recipe by: Gene Mooney 24-hour salad Combine eggs, lemon juice, sugar, and salt and cook over low heat until thick. Add butter and cool. Fold cream into cooled mixture. Combine this mixture lightly with marshmallows, well drained fruits, and nuts. Chill 24 hours so the delicate fl Cold pasta salad Add all ingredients together and toss lightly. Add dressing and mix well. Refrigerate at least 2 hours. This keeps in the refrigerator for over a week. If you use fat free dressing, this has very few calories. Cucumber salad 1 Peel cucumbers, cut in half lengthwise and remove seed with a spoon. Slice 2 halves into thin crescents. Lay them on paper towels, sprinkle with coarse salt and refrigerate, uncovered, for 1 hour. Remove cucumbers from refrigerator and pat dry. Co Pasta salad (good for picnics) Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add the remaining salad makings (except the parmesan) and toss with the dressing. Give it a generous sprinkling of parme Spicy eggplant salad (bonjan) from afghanistan Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle them with 2 tsp. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a 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 Avocado & potato salad with horseradish *Choose avocados that are firm, with just a slight give. If the avocado is soft enough to hold an indentation, it's overripe and won't have the rich nutty flavor that you want for this salad. Bring water to a boil in the bottom of a Potato salad recipe Cool potatoes completely in the fridge or better leave to stand overnight. Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently. Refrigerate till ready Colorful whole grain salad Mix mayonnaise and yogurt. Combine with all the other ingredients and toss. Chill thoroughly. Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Kare Nancy's egg salad Contributor: Nancy's ingredients Shrimp and asparagus salad Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsl