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Ingredients: 1 Pound(s) New red potatoes 1/4 Cup(s) Onion, cut fine 1 small Red onion, thinly sliced 1 small Cucumber, chopped 1 Tomato, chopped 1/2 Cup(s) Fat free Italian dressing 2 Tablespoon(s) Several sliced ripe black Directions: 1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt. microwave safe casserole. Add water. Cover with lid. Microwave on high for 9-10 min. or until potatoes are tender; stirring once. Drain and cool. 2. Add onions, olives, cucumber, tomato, dressing and parsley. Mix lightly to coat evenly. Refrigerate until chilled. Stir before serving. From: tdrake@metronet.com (Theodore E. Drake) Fatfree Digest [Volume 9 Issue 20] July 11, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
Check some related videos Similar recipes: 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 24 hour fruit salad Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator. Oriental turkey salad Slice turkey breast and bell pepper into strips. Slice pea pods lengthwise. Slice carrot diagonally. Chop onion. Mix salad dressing, soy sauce, and ginger in large bowl. Add remaining ingredients; chill. Serve on lettuce-covered platter. MM by Sylvia Stei Madison avenue potato salad Blend together oil, vinegar, salt and pepper; pour over potatoes. Toss potatoes lightly; refrigerate. At serving time, add olives, eggs, celery, pickles, pimiento, onion, mustard and mayonnaise to potato mixture; toss. Chicken avacado rice salad Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss ge Avocado salad Spread the pine nuts on a baking sheet and broil for 2 minutes. Put the salad greens into a large salad bowl. peel the oranges, removing rind and pith, and separate into sections. Halve, pit, and peel he avocados. Slice lengthwise and mix with the Basic free green salad Food Exchanges per serving: FREE Source: Vegetarian Cooking for Diatetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master Brown rice and vegetable salad Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & all the liqu Sweet & sour pasta salad Cook Spirals as package directs. Rinse and drain. Add drained beans, diced red pepper, green onions and basil. Prepare dressing. Mix into salad and serve. Prep Time: 10-15 minutes Cooking Time: 15 minutes Copyright 1995 Eden Foods, Inc. Alices's overnight salad Layer 2: Mix together and spread over layer 1, being sure you touch the sides of the bowl to "seal" it. Layer 3: Sprinkle over layer 2. Cover with saran wrap and refrigerate overnight. Layer 4: Just before serving, add the following to the top o Alice's italian casserole Here is a recipe that is best assembled the night before, after the kids are in bed, then popped into the oven when you get home from work. While it bakes, put your feet up, let the kids watch Barney (the purple dinosaur I hate), have a glass of c Pan-fried catfish with arugula-orange salad Combine arugula, oranges, and red onion in large bowl. Whisk together orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season dressing to taste with salt and pepper. Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of caye Annie mae jones' sweet potato biscuits 1. Preheat oven to 400'F. 2. Sift flour, baking powder, and salt into mixing bowl. Cut in shortening. Add potatoes and mix thoroughly, then add enough milk to make a soft dough. Turn out onto a lightly floured board and roll out to about 1/2& 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 Lime mint salad #1 In sauce pan heat jello and apple sauce over low heat till jello is dissolved. Cool. Add celery, nuts, cherries and Lemon Lime beverage. Chill until syrupy. Chill evaporated milk in ice trays until it forms ice around edges of trays. Whip and add L Lemon lime jello salad Dissolve jello and applesauce over low heat, cool. Add celery, nuts, cherries and beverage. Chill until syrupy. Chill Pet milk in ice trays until ice forms. Whip milk, add lemon juice and add to first mixture. Add a few drops of green food colorin Italian cheese bread In a bowl combine flour, 1 t salt, suger and yeast. Combine water and oil, add to flour mixture. Add additional flour, if needed, to form a soft dough. Turn onato a floured surface, knead for 1-2 minutes or until smooth and elastic. Place in a greased bow Antipasto salad bowl Place lettuce in a large salad bowl, add green beans, zucchini, salami, green pepper and olives. Drizzle salad dressing over and toss to blend; sprinkle with Parmesan cheese and toss again. 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. Irish potato candy Placed mashed potatoes in a mixer bowl. Add confectioners' sugar one cup at a time, beating well after each addition. Spread into greased 10 x 15 inch pan. Spread peanut butter over top. Roll as for a jelly roll. Cut into slices. German potato salad (finsand) Remove excess grease from bacon with paper towel. Break bacon into small pieces. Blend cold water and flour. Pour into saucepan. Add onion, sugar replacement, and vinegar. Heat, stirring, until thickened. Add bacon and potatoes while stil All vegetable pasta salad Cook pasta shells according to directions. Drain and rinse in cold water. Pour boiling water over mixed vegetables. Drain and rinse in cold water. Combine kidney beans, dressing, spices and chopped onion together. Add vegetables, mix. Add pasta m Lime velvet salad Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer, beat at medium speed until well blended. Chill until slightly congealed. Add pineapple, celery and nuts. Fold in whipped cream. Pour in 3 cup mold and let set. Turn out on lettuce Lacomedia sweet potato souffle 4 cups sweet mashed potatoes 1 cup sugar 2 eggs ? cup milk ? t. salt 1/ 3 stick of margarine, melted 1 t. vanilla Mix well; pour into buttered pan Tomatensalat (tomato salad) Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. Cranberry-strawberry salad Mix jello, add strawberries, cranberry sauce and pineapple. Put 1/2 in dish and refrigerate until set. Spread sour cream on top of that. Then add remaining mixture and return to refrigerator. Possum Kingdom Lake Cookbook MC Formatted using MC Buster Tomato salad - greek style Slice tomatoes onto salad plates. Combine oil, vinegar, and garlic and pour over tomatoes. Sprinkle oregano and Feta cheese generously over tomatoes. Chill at leat 1 hour before serving. Magic pan orange almond salad Shaking constantly, toast almonds in skillet over low heat till golden brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces. Place with green onions and mandarin oranges in large salad bowl. Dressing: Combi Potato crepes with scallops, salmon and asparagus Starting at the tip end, cut the asparagus into 1 1/2-inch lengths with a diagonal rolling cut: slice off the tip at an angle, roll the asparagus about a quarter turn and cut again, and repeat on down the stalk until you reach the tougher base Cold lentil salad Cook lentils in water for 30 to 45 minutes (no salt) Drain. Blend in other things except for tomatoes, parsley and green onions. Chill. Add rest of the stuff. Serve cold with or without har.boi.eggs. Yummy!!! Good luck, Richard Sanchez Lucille cranberry salad Mix cranberries, orange, sugar and lemon juice together. Set aside for 1 hour. Mix remaining ingredients together with cranberry mixture. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Russian fruit salad This fresh fruit medley is gleefully marinated in a blend of maple syrup, lemon and vodka. 1. Combine cantaloupe, honeydew, strawberries, nectarines, black- or blueberries, watermelon and cherries in a large bowl; sprinkle salad with lemon juice and toss Roquefort salad Wash the lettuce under cold running water; strip off the leaves by hand, one by one, and dry well. Rub the inside of a salad bowl with the garlic and discard the clove. Place the walnuts in the bowl; add the Roquefort cheese, and blend them togeth Mesclun salad with oven-roasted peppers and feta dressing Preheat oven to 425F . Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 T oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut Orange wakame salad Soak wakame in 2 cups of hot water for 10 minutes. Drain and add remaining ingredients. Chill and serve. Prep Time. 10 minutes Yield: 4 servings Copyright 1995 Eden Foods, Inc. <Electronic format courtesy of: Karen Mintzias> Chicken and wild rice salad Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool. Whisk together oil, vinegar, mustard, r Cottage cheese-potato salad for 1 Preparation: 30 minutes including cooking potato plus chilling. Cook potato in its jacket until just tender. Cool until it can be handled, peel and dice into a bowl. You should have about 1 cup. Stir oil, vinegar, and salt together and pour o Red-beet salad Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for sev Mushroom potato 1. In split, fluffed, baked potato, place mushrooms. 2. Ladle Sharp Cheddar Cheese Sauce over potato. 3. Garnish with parsley and serve. Makes 1 stuffed potato. Turkey tonnato salad For dressing, puree tuna with garlic, anchovies, mayonnaise and sour cream or yogurt. Season with pepper. For salad, combine diced turkey with cooked potatoes. Mix with 1/2 of dressing. Taste for seasoning. Arrange arugula or watercress on large plate. Mo Tomato salad Place tomatoes, bell pepper, and cucumber in a large bowl. Let mixture sit for 10 minutes; drain off excess tomato juice. In another bowl, add vinegar and slowly whisk in the olive oil; add salt, pepper, and basil. Add dressing to the vegetables a 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 Frozen salad Beat: 1 cup sour cream 2 T. lemon juice ? cup sugar ? t. salt Fold in: ? cup nuts (opt) 1 can bing cherries-Drained very well 1 can prepared whipped dream whip 1 can crushed pineapple (drained) 1 diced banana Place in a 8 by 8 in. pan. Freeze for at leas Cheesy potato skins Sour cream, jalapenos, and picante sauce optional Preheat oven to 400F. Scrub potatoes thoroughly and rub skin with oil. Bake for 1 hour or until done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving Chicken broccoli salad Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside. Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A Medium Saucepan. Bring To A Boil Over High Quick corn salad In a large bowl, combined vegetables. Stir in dressing. Cover and refrigerate until served. Over time the different flavors will blend, good immediately and even better a few hours later. Never had any left the next day, but would probably be ok. Sweet and sour onion salad Put the onions in a pan with the wine vinegar, olive oil, sugar, tomato puree, herbs, raisins, salt and pepper and 1 1/4 cups water. Bring to a boil and simmer gently, uncovered, for 45 minutes or until the onions are tender and most of the liquid Durango potato salad In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cool slightly. Cut into quarters. Meanwhile, in a large bowl combine RO*TEL, mayonnaise and mustard. Add potatoes, celery, green onions and Sweet potato stew * Cook everything in a pot at medium to high heat until water is absorbed. * Serve. * Alternate: Use gourds such as squash or pumpkin instead of sweet potato. 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