Ingredients

Recipes

Restaurants

Utilities

X'S SPINACH SALAD

Ingredients: 2 Bunches spinach, washed, 1 Onion, thinly sliced 2 Eggs, hard cooked, chopped 2 Tomatoes, cut into wedges 4 Strips bacon, crumbled 1 Can(s) Asparagus spears 1/2 Cup(s) Chopped walnuts 1 Cup(s) Safflower oil 1 Teaspoon(s) Mustard 1 Teaspoon(s) FUSILLI PASTA (SPIRALS) 1/2 Cup(s) Vinegar 1 Teaspoon(s) Whole celery seeds 1 Tablespoon(s) Grated onion Directions: Prepare dressing first: blend together sugar, oil, mustard and salt. Add vinegar, celery seeds and grated onion; shake or beat well. Chill. Mix together all salad ingredients, except asparagus spears. Pour chilled dressing over all and toss until well coated. Arrange asparagus spears on top. Chill well before serving. It is best the next day.
Check some related videos Similar recipes: Corn and couscous salad In a medium bowl, whisk together curry powder, mustard, and vinegar. Season with salt and pepper. While whisking, slowly drizzle in 3 T oil; whisk until emulsified. set aside. Place couscous in a large bowl. Bring 1 cup water to a boil; pour over cousc 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 Valentine's day salad In a medium saucepan over high heat, bring water to a boil and add gelatin. After gelatin has dissolved, add strawberries, bananas and pineapple, mix well; remove from heat. Spoon mixture into individual heart molds or a 9x13 inch baking dish; chill unti Sweet & 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 Miso salad dressing Blend all ingredients in a blender or food processor until smooth. Yield: 2/3 cup Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias> Potato salad with seed vinaigrette Prepare Seed Vinaigrette: In a wide frying pan, combine mustard seed, cumin seed, and fennel seed. Cook over medium heat until fragrant (3 to 5 minutes), shaking pan often. Using back of a heavy spoon, coarsely crush seeds. Remove from heat and mi Adobo beef salad with apricot, ginger and hibiscus salsa 1. Adobo sauce: Soak chiles in hot water for 15 minutes and puree. 2. Marinate beef in adobo sauce and vegetable oil, keep refrigerated until ready to use. 3. To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a sauce pan and brin Caesar salad (warner) With the motor running, drop garlic cloves into the bowl of a food processor fitted with the steel blade. Mince, then add anchovies and process to combine. With the motor running, add oil in a thin stream until thickened. Add lemon juice and eg Creamed spinach Clean, trim and chop spinach, and cook in a dry, covered saucepan over a medium heat until the spinach is wilted. If you are using frozen spinach, cook to thaw and evaporate all water, then proceed. Stir in sour cream and horseradish. Serve h Smoked-gouda risotto with spinach and mushrooms To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seco Orange-cashew chicken salad Peel and separate orange into sections; cut each section in half. In large bowl, combine orange, chicken, pea pods, red pepper and onion rings. In small bowl combine Pace Picante Sauce, marmalade, soy sauce and ginger; mix well. Toss with chicken mixtur 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 Shrimp and white bean salad Toss all ingredients together and marinate overnight. Wild rice and cranberry salad In a 3 qt saucepan over high heat, bring the water to a boil. Add the rice and bay leaves. Cover, reduce heat to med and cook for 40 - 50 min, o until the rice is tender and the water is absorbed. Discard bay leaves. Fluff rice with a fork and c Smashed potato salad Put potatoes in large pot and add enough cold water to cover generously. Add a big pinch salt. Place over high heat, partly cover, and bring to a boil. Lower heat slightly to prevent boil-over and boil vigorously until tender when pierced with a f Wilted lettuce salad Toss lettuce, radishes and onions in a large salad bowl, set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper, stir well. Immediately pour dressing over salad. T Caesar salad with tortellini 1. Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside. 2. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside. 3. Arrange the asparagus in 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. Mediterranean spinach Heat oil in a 5 to 6 quart pan over medium heat. Add garlic, onions, and dill weed; cook; stirring often, until onions are soft (about 5 minutes). Transfer mixture to a bowl; stir in tomatoes. Add spinach leaves to pan, cover, and cook over medium h Warm potato and tuna salad. 1. Cook the potatoes in lightly salted water for about 15 minutes or until tender. 2. While the potatoes are cooking mix together the spring onions, most of the parsley, the lemon juice vinegar and olive oil. Drain the potatoes and place in Lentil salad Cook lentils & onion in 2 c stock until tender but not mushy, about 25 minutes. Drain excess water. Heat oil in a skillet & saute bulgur & soy grits for 5 to 10 minutes. Stir constantly. Heat remaining stock, add to skillet & Caesar salad dressing whisk the lemon juce and egg together. add the anchovy paste vinegar, salt, pepper and olive oil and whisk vigouously. top your salad with parmesan cheese. Italian potato salad (harper) Heat 1-inch of water (salted if desired) to boiling in a 2 quart saucepan. Add the potatoes and cover. Heat to boiling again and reduce the heat to simmer the potatoes for 30 to 35 minutes or until tender, then drain and cool. Cut the potatoe 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 Fruited smoked turkey salad * To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10 minutes or until golden brown, stirring occasionally. Cook mostaccioli to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine all salad ingred Avocado and 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 Bean curd and cucumber salad Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with salt and set aside, while preparing the remaining ingredients. Heat a little oil in a pan and fry the bean curd on both sides until golden brown. Drain on absorbent kitchen paper 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 carawa Garden salad Measure vegetables into bowl, cover and refrigerate. Mix yogurt, vinegar, sugar, salt and pepper; cover and refriegerate. At serving time, toss yogurt dressing with vegetables. Source: Betty Crocker's Money-Saving Dinners by WHOM Brought 3 3 rotini salad Prepare pasta according to package directions; draub, Rinse under cold water and drain again. In large bowl, stir together the pasta, all beans, onion, and bell pepper. In a small bowl, prepare the dressing by stirring together mustard, oil, Potato-pear salad In 8-quart saucepot over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low; cover, simmer 25 to 30 minutes, until potatoes are fork-tender. Meanwhile, in large bowl, with wire whisk or fork, mix salad oi Fruit cocktail salad Drain pineapple and fruit cocktail, mix. Make pudding and mix with fruit. If desire add coconut and chopped nuts. Add cool whip just before serving. Golden kringel beet & potato salad In boiling water, cook the carrots for 3 to 5 minutes until tender. Drain and set aside. Boil the beets for 8 to 12 minutes until tender. Drain, peel, chop into small cubes and set aside. Boil potatoes in their jackets until tender but slightly Broiled spinach Add frozen spinach to butter in skillet. Cover and cook until spinach is defrosted. Stir seasonings into spinach. Saut‚ mushrooms in butter. Add cheese and cook until melted. Combine with spinach. Pour into a shallow 2 quart buttered casserole. Co Turkey-spinach casserole Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside. Saute onion in bacon drippings until tender; remove from heat. Add rice, spinach, water chestnuts, half of bacon, and salt Jicama and red pepper salad 1. Dice the vegetables to equal sizes (1/4 inch or so?) 2. Wisk together the other ingredients and pour dressing over vegetables. 3. Marinate for 2 hours before serving. 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 Spinach and chicken soup Bring the stock, water, and scallions to a boil in a pot. Add the pasta and bring the mixture back to a full boil. then reduce the heat to low, cover and boil gently for 5 minutes. Add the spinach and mushrooms, mix well, bring back to a strong bo Caribbean okra salad 1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2 minutes. Sprinkle with salt and pepper. Add water, cover and cook over low heat for about 7 minutes, or until just tender. (Add more water if needed.) Transfer to a serving p Chicken salad asian-style In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds. Pour Dressing over chicken mixture; toss gently to mix well. Refrigerate salad until chilled, about 2 hours. At serving time, mix chicken Tarragon chicken salad loaf * Boned, skinned and split ** Cut diagnally in 1/2 inch pieces 1. In 13 x 9 x 2-inch microwave-safe baking dish, arrange chicken breasts with thicker portions toward outside. Cover with plastic wrap; turn back one corner to vent. Cook on HIGH 1 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 Mom's german potato salad Boil potatoes with salt in water until soft. Fry bacon until crisp. Save 1/4 cup bacon grease. While potatoes are warm cut into cubes Mix potatoes, onions, salt and pepper in a bowl. To the frying pan add the grease, eggs and vinegar, cook u Capellini with crab and spinach Lightly brown pignoli nuts in teflon skillet over medium heat, shaking pan all the while. Do not allow nuts to become dark or burn. Set aside. Boil 4 quarts of water for pasta. Be careful not to overcook angel hair. (If using fresh pasta, pour Seafood pasta salad 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain. 2. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost. 3. In a Simply asparagus salad Bring a pot of water to a boil, add the asparagus and cook for 2-3 minutes. Drain and run under cold water to refresh. Pat the asparagus dry with a kitchen towel. Place the lemon juice, lemon zest, mustard, sugar, salt and pepper in a small bowl. Slowly d Ritzy beef salad Toss together lightly in a bowl the beef, onions, pickles, and chives. In a small mixing bowl combine mustard, vinegar, oil, and salt and pepper. Mix well, then toss with beef mixture. Refrigerate until ready to serve. Serve on bed of lettuce with Hoppin john salad Cut the ham into 1/2 inch cubes. Heat oil in a large nonstick skillet over medium heat. Add onion, celery and black pepper; cook until softened, 8 to 10 minutes. Stir in ham, black-eyed peas, and hot pepper sauce; cook until heated through, about 5 min 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 Black bean and rice salad Mix the beans, rice, and cilantro together in a bowl. Place the lime juice in a small bowl and whisk in the oil. Add the onion and garlic and toss with the rice and beans. Add salt and pepper to taste.