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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
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
Potato gnocchi Boil the potatoes with the skin in salted water until cooked. Once cooked,
drain the potatoes and then peel them. Pass through a potato ricer into a
bowl. Add the flour, egg and a good pinch of salt.
Mix until you have a nice pliable ball of dough. Ta
Summertime salad Over the years I have gotten to where I will put just about anything in a
tossed summer salad. To add some variety to your summertime salads try any
or all of these ingredients. Try leaving out the lettuce sometime, it
makes for an interestin
Sweet potato gratin peel and slice sweet potatoes. spread evenly on bottom of baking dish.
over medium high heat blend whip cream, sugar, orage zest, netmeg and salt until steaming. about 4 minutes.
pour hot cream over potatoes.
bake at 350 for 30 minutes.
spinkle evenly w
Ranch style taco salad Saute ground beef, drain well and set aside to cool. Tear lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break corn chips into smaller pieces. Chop avocado and sprinkle with lemon juice, lightly tossing to coat.
Toss togeth
Algerian cooked carrot salad Scrape the carrots and quarter lengthwise. Cook in a little water with
garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just
before serving, cover with lemon juice, aobut 1/4 teaspoon salt, cayenne
and cumin. Sprinkle with ch
Barbecued oysters on spinach and red onion salad OYSTERS Shuck oysters and drain liquid. Combine pepper mixture and flour.
Dredge oysters in mixture. Shake off excess.
Heat 1/4 cup oil in a small saute pan over medium heat. Fry oysters, 5 at a
time, for 1 minute per side or until golden. Wipe pa
Cooked dressing for frozen fruit salad Blend eggs, sugar and flour in double boiler. Gradually add juice, cook
until thickened then cool. top salad with this and then put a little
whipped cream on top of this.
Recipe by: Mary McKinnon
White bean salad with grilled shiitake, shallots and smoked sturgeon Mix the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and
"roasted" potato wedges In 8"x12" baking dish, cook oil, garlic, pepper and paprika 30-45 sec. in
microwave. Stir in soy sauce. Cut unpealed potatoes into 6 wedges each.
Add to dish, coating with oil mixture. Cover and cook 15-18 min., turning
and rearrangin
Cashew chicken crescent salad 1. Heat oven to 350°F. In medium bowl, combine chicken spread, mushrooms, cashews, chives and pepper; mix well.
2. Separate dough into 8 rectangles. Firmly press perforations to seal. Place cheese slice half in center of each rectangle. Spoon chicken mix
French salad dressing whisk the mustard and lemon juice until blended. add the olive oil, salt and pepper and whisk until combined and creamy.
variations
add one to three of the following options to the basic dressing.
1 teaspoon mayonnaise
1/2 Tablesoon minced shallots
1
Asparagus salad with raspberry vinegrette Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetabl
Dandelion salad with hot bacon dressing Tear the washed greens as you would for any garden salad and place in a bowl.
Fry the bacon until crisp (or used pre-cooked bacon or bacon pieces). Remove and drain on paper towels, saving the fat for the dreassing.
Boil 4 of the eggs for 15 minutes. Then
Japanese style potato salad Boil unpeeled potatoes. Cut cucumber lengthwise and remove seeds and cut into thin slices and place in bowl. add salt. cut onion in thin slices and soak in cold water until you are ready to use them. Remove skins from cooked potatoes and cut potatoes leng
Carrot coin salad Drain carrots. Separate onion into rings. Line bottom of bowl or casserole with sliced carrots. Cover with layer of onion rings. Alternate layers until all are used.
In a separate bowl, mix soup, sugar, vinegar, oil, salt, pepper, paprika and dry must
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
Potato patties 42 tb Oil
Combine all ingredients except oil; mix well. Shape into six patties.
Brown well in hot oil, about 4 minutes on each side.
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.
Deluxe pasta salad Bring 10 quarts of salted water to a boil, in a large pot add noodles and stir to distrubute return to a boil, reduce heat, and simmer for 8-15 minutes, until al dente drain, rinse, and drain well combine with remaining ingredients and toss to mix well se
Pasta with asparagus salad Heat olive oil and cook garlic 1 min. Cook pasta until al dente and drain.
Combine pasta with oil and garlic in large bowl. Add remaining
ingredients and toss well. Serve at room temp. or refrigerate until cold
if desired.
Recipe By :
Trifle fruit salad In large glass serving bowl, layer fruits. In medium
bowl, combine milk and sour cream; blend well. Add
pudding mix; beat until well blended, about 2 minutes.
Stir in pineapple. Spoon pudding mixture over fruit to
within 1 inch of edge. Cover; ref
Picante potato salad Combine potatoes, corn , pepper, and onions in medium bowl. Combine picante
sauce,oil, vinegar, cumin and salt; mix well. Gently toss with potato
mixture; chill. Sprinkle with cilantro,and serve with additional picante
sauce.
Potato croquettes Cook potato in boiling water for 20 minutes, or until tender; drain.
Transfer to bowl.
Beat potato at medium speed until smooth. Add cheese, and next 6
ingredients. Beat well. Divide mixture into 10 equal portions and
shape into balls. Dip in eg
Zucchini-tomato salad Cut Zucchini into 2 inch strips. Slice Tomatoes. Place Zucchini, tomatoes and chick peas in bowl. Combine remaining ingredients and pour over vegetables. Chill about 2 hours, covered. Stire occasionally. Remove vegetables from dressing to serve.
We used w
Watergate salad Mix all together in a bowl and let set in the fridge.
Sunset salad Drain pineapple, reserving both juice and pineapple.
Mix gelatin, sugar, and salt in a small saucepan; stir in reserved juice
from pineapple and 1/2 cup water. Heat slowly, stirring constantly, until
gelatin is dissolved; stir in orange juice and
Warm potato salad Quarter the potatoes and boil until tender.
Meanwhile, peel and mince garlic and place in a small jar. Wash and
dry the parsley, cut the stems off, then mince the parsley. Place in
the jar with the garlic. Add oil, vinegar, Tabasco if using, nu
Asian spinach salad dressing Whisk all ingredients together.
Contributor: ksl.com recipes
Black-eyed peas and rice salad COOK THE RICE AND THE PEAS in advance.
PREPARE THE VINAIGRETTE: WHISK THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. M
Fresh tuna & red potato salad Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan. Add
the potatoes and cover. Heat until boiling then reduce the heat until
simmering and simmer the potatoes 30 to 35 minutes or until they are
tender, then drain and cool
"second time around" couscous salad In a mixing bowl combine the couscous, scallion, celery, chicken and peas.
In another mixing bowl combine blue cheese, mayonnaise, mustard and rice
vinegar to taste; season with salt and pepper.
Yield: 2 servings
Kibbet batata bi sanieh - potato kibbi Scrub and cook potatoes in boiling, salted water until tender. Peel and mash.
Place burghul in a fine sieve and rinse with cold water. Press with back of spoon to extract moisture, then turn into a large bowl and leave for 15 minutes.
Add potatoes, grat
5 cup winter salad Quick & Easy Let Stand 24 Hours Before Serving
Mix well and let stand 24 hours before serving.
NOTE; I have added banana slices dipped in lemon juice OR well drained
fruit chunks and used half yogurt and half sour cream.
Hellmann's chicken potato salad ole In medium bowl combine tomatoes, green onions, chopped cilantro, jalapeno
peppers and 1 teaspoon of the salt; set aside. In large bowl combine
mayonnaise, lime juice, chili powder, cumin and remaining 1/2 teaspoon
salt. Add potatoes, chicken, y
Summer fish salad Mix fish and vegetables in bowl. Set aside. In small bowl, combine oil, vinegar and salt, pepper, oregano, and garlic powder to taste. Toss well with fish mixture. Chill at least 2 hours before serving, mixing well before doing so.
This is a great sum
Dilly beef salad Combine beef, green pepper, sliced olives, and chopped pickled onion;
chill. Combine pepper, salt, mustard, dillweed, mayonnaise, beer, and
lemon juice; mix well and add to meat mixture. Toss lightly. Chill at
least 1 hour. Garnish with pic
Bing cherry salad #2 Mix all ingredients well.
Recipe by: Possum Kingdom Lake Cookbook
Designer salad with raspberry dressing Wash the lettuces and break into bite-sized pieces. Dry them thoroughly and
place in a salad bowl. To make the dressing, place the vinegar in a bowl
and whisk in the cream, salt and pepper. Whisk until frothy. Slowly beat in
the oil. Taste and adjus
Couscous salad In a large bowl, combine the couscous and bouillon granules. Stir in the water. Cover and set aside for 5 minutes or until the liquid is absorbed. Add the tomato, cucumber, and dressing and toss until blended. Cover and refrigerate until ready to serve. J
Tomato and cucumber salad Arrange the vegetables on a serving platter, sprinkle with salt and pepper and drizzle with olive oil.
Serve with a side of Herbed Yogurt Dressing.
Salad-in-a-boat In a 2-quart pan, bring water, butter, and salt to a boil. When butter
melts, remove pan from heat and add flour all at once. Beat until well
blended.
Return pan to medium heat and stir rapidly for 1 minute or until a ball
forms in middle of pan and a f
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.
Sweet and 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
Roasted potato surimi salad Recipe courtesy of the Surimi Seafood Education Center.
Toss the potatoes, oil and garlic in a 13 x 9-inch roasting pan. Bake at
450 degrees F. until tender, about 20 minutes, stirring once. Let cool,
then combine in a bowl with the surimi, egg
Caesar salad with fennel and red pepper Nuts add a crouton-like crunch an crisp vegetables add extra flavor
to this unique yet straightforward version from "Season to Taste," by
Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988). In a
large salad bowl, combine lettu
Antipasto salad In large bowl, toss together cauliflower, carrots, green pepper and
olives. Cook rotini in large pot of boiling salted water till tender
but firm about 8 to 10 minutes, drain and rinse in cold water.
Dressing: Combine oil, vinegar,
Fruit 'n yogurt pasta salad Cook macaroni to desired doneness as directed on package. Drain; rinse with
cold water to cool. In medium bowl, combine cooked macaroni and all
remaining ingredients except strawberries; mix gently to coat.
Cover; refrigerate 1 to 2 hours to blend
Endive/watercress salad Combine walnut oil, rice vinegar, walnuts, chives, Worcestershire sauce,
salt, and pepper in a small bowl and blend well.
Wash the endive and watercress and pat dry with a paper towel. Arrange
endive around the perimeter of chilled salad plates wi
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