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All Salad Recipes

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All Salad Recipes

Shrimp and Rice Salad
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 pound Jumbo shrimp — cooked and diced
3 cups rice — cooked
2/3 cup celery — finely chopped
1/4 cup green peppers — finely chopped
8 ounces Sliced water chestnuts — cut into halves
10 ounces Frozen small green peas
1 cup mayonnaise
4 teaspoons soy sauce
1/2 teaspoon curry powder — optional
Prepare first five ingredients.
Combine with water chestnuts and thawed peas.
Mix mayonnaise, soy sauce and curry powder.
Stir into other mixture.
Chill.
Serve on green leafy lettuce.
Serves 6 – 8.
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Asparagus Vinaigrette
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 Cans Asparagus Spears — or
2 Pounds Asparagus — fresh
Vinaigrette Dressing
Lettuce
Cook fresh asparagus as desired, drain, or open cans of asparagus and drain.
Lay asparagus in a single layer in a shallow dish.
Pour vinaigrette dressing over asparagus. Chill.
Serve on lettuce cups as a salad.
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Aztec Calendar (Taco Salad)
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 pound ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1 avocado — cut in 1/2″ cubes
2 tablespoons lemon juice
4 cups finely shredded lettuce
1 1/2 cups finely sliced green onions
1 1/2 cups shredded cheddar cheese — sharp
1 cup cherry tomatoes — quartered
Dressing:
14 ounces taco sauce
1/4 cup chopped green chilies
2 tablespoons salad oil
1/2 teaspoon ground cumin
2 cups tortilla chips
1/2 cup sour cream
Salad: in a medium skillet cook beef until brown, stirring to break up meat. Drain off drippings and stir in chili powder, cumin and 1/2 teaspoon salt. Cook over low heat, stirring 3 minutes. Col. Place avocado in bowl. sprinkle with lemon juice and remaining 1/4 teaspoon salt. Prepare remaining ingredients for salad, set aside. in small bowl combine all ingredients for dressing.
to serve arrange in concentric circles, lettuce green onion meat cheese, avocado and tomatoes. Sprinkle chips on top of salad. Serve immediately with dressing and a dollop of sour cream. Makes 6 servings.
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NOTES : You can place avocado in center of serving platter, around this put tomatoes, then aroung tomatoes put mat, then aroung meat cheese and aroung cheese put lettude, green onions in one ring. Put some chips on outside of lettuce and green onio s. In one dish put dressing and one dish of sour cream.
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Bacon Dressing 1
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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4 Slices Bacon — diced
1 Cup Croutons
1/4 Cup Salad Oil
2 Tablespoons Vinegar
1 Teaspoon Dry Mustard
1/2 Teaspoon Salt
1 Tablespoon Sugar
Bacon Drippings
1 Cup Sour Cream — at room temperature
Fry bacon until crisp. Remove, drain and crumble.
Keep bacon drippings hot.
Combine salad oil, vinegar, mustard, salt and sugar. Beat well.
Gradually beat in hot bacon drippings.
Stir in sour cream.
Serve over salad greens. Top with crumbled bacon and croutons.
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Bacon Dressing
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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4 Slices Bacon
1/4 Cup Apple Cider Vinegar
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Dash Pepper
Saute bacon until crisp; drain on absorbent paper. Crumble; set aside.
Stir vinegar and remaining ingredients into bacon drippings; heat to boiling.
Pour hot dressing over salad greens; toss.
Garnish with crumbled bacon; serve immediately.
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Ensalada Zucchini
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 pound zucchini
1/2 teaspoon salt
1/2 cup water
2 teaspoons garlic salt
1/4 teaspoon paprika
1/8 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon instant minced onion
1/4 teaspoon basil leaves
1/4 cup white wine vinegar
1/3 cup salad oil
1 large avocado
12 large pimiento stuffed olives
Scrub zucchini; cut off stem ends and cut into 1″ thick slices.
Cook in salted water for 5 to 7 minutes until crisp cooked. Drain.
Combine next 8 ingredients in a jar; shake to blend well.
Pour over zucchini and marinate several hours or overnight.
Drain off dressing and save.
Peel and slice avocado.
Line a plate with lettuce. Arrange zucchini, avocado and olives on lettuce.
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Egg Salad Stuffed Tomato
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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6 Hard cooked eggs — chopped
1/3 cup chopped pimiento-stuffed green olives
1/4 cup chopped celery]
2 tablespoons chopped onion
1/4 teaspoon dry mustard
1 dash pepper
1/2 cup Borden-Lite Line Plain Yogurt
Tomatoes for stuffing
In medium bowl, combine ingredients; stir until blended. Chill.
Serve stuffed into fresh tomatoes or as a sandwich spread.
Garnish as desired. Refrigerate leftovers.
Makes 2 Cups.
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Easy Macaroni Salad
Recipe By :
Serving Size : 5 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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—–philly.inquirer—–
1 cup hellman’s real mayo.(best ma
pepper
8 ounce cooked elbow macaroni — drained
1 teaspoon sugar
2 tablespoon vinegar
1 teaspoon salt
1 cup sliced celery
1/4 cup chopped onion
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 cup chopped green or red
IN A LARGE BOWL,STIR MAYONNAISE,VINEGAR,MUSTARD,SUGAR,SALT,AND PEPPER UNTIL SMOOTH.ADD MACARONI,CELERY,GREEN PEPPER,AND ONION;TOSS TO COAT WELL. COVER.REFRIGERATE AT LEAST TWO HOURS TO BLEND FLAVORS.MAKES FIVE CUPS
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Dressing For Slaw
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup sugar
1 cup vinegar
1 Cup oil
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon salt
Combine above ingredients in pan and heat. Pour over cabbage mixture and let stand several hours or overnight.
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Cucumbers in Sour Cream
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3/4 cup vinegar
3/4 cup water
2 tablespoons sugar
1 teaspoon salt
4 whole peppercorns
4 large cucumbers
2 cups sour cream
salt
Combine vinegar, water, sugar, salt and peppercorns.
Thinly slice cucumbers and marinate in vinegar mixture 3 to 3 hours. Stir occasionally.. Drain.
Gently mix cucumbers with sour cream and salt to taste
Yield 3 cups.
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Crunchy Salad Topping
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup Grape-Nuts
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoons parsley flakes
2 tablespoons bacon bits
Mix and store in covered jar.
Sprinkle on top of salad.
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Crunchy Bacon Coleslaw
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3/4 cup Miracle Whip or Miracle Whip Light
Dressing
1 tablespoon sugar
4 cups shredded green cabbage
1 cup shredded red cabbage
1/2 cup chopped peanuts
4 slices bacon crisply cooked — crumbled
Mix dressing and sugar in large bowl.
Add remaining ingredients; mix lightly.
Refrigerate.
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Lime Dressing
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup plain yogurt
2 tablespoons sugar
1 tablespoon lime juice
1 tablespoon grated lime rind
1/4 teaspoon ginger
1/4 teaspoon ground mace
1/4 teaspoon grated nutmeg
Combine ingredients and blend well.
Chill several hours or overnight.
Especially good with seafood or serve over fresh fruit salad.
Makes 1 cup.
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Lemon French Dressing
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup salad oil
1/4 cup sugar — up to 1/3
2/3 cup lemon juice
1 1/2 teaspoons salt
2 teaspoons paprika
1 teaspoon minced onion.
Mix all ingredients in a jar.
Shake well.
Refrigerate.
Shake before using.
Makes 1 2/3 Cups.
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Iceberg Coleslaw-Boiled Dressing
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 head iceberg lettuce
1/2 cup cider vinegar
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
2 Eggs
2 tablespoons heavy cream
Sliced tomatoes — optional
Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag or plastic crisper.
Heat vinegar to boiling.
In separate bowl, combine sugar, flour, mustard and salt. Add eggs and beat just until blended.
Stir in a little hot vinegar, then add mixture to remaining vinegar. cook over low heat, stirring constantly until thickened, about 5 minutes. Stir in cream; chill.
At serving time, cut head of lettuce lengthwise into halves; place cut-sides down on board and slice crosswise with thin-blade knife. (1 head lettuce will yield about 4 cups shredded lettuce.)
Place in serving bowl and toss with dressing.
Serve with sliced tomatoes, is desired.
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Hot Corn Salad
Recipe By : Julia Child
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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6 Ears fresh corn — up to 8
Green pepper — diced
Red pepper — diced
1 small bunch scallions
3 large fine carrots
Salt
Pepper
Olive oil
Strip fresh corn then boil briefly, then refresh in cold water to stop the cooking. Cut off the kernels – about 3 cups.
Film a large frying pan with olive oil and saute diced green and red peppers over moderate heat with scallions (trimmed and sliced on the bias). When barely tender, season and set aside.
Peel carrots; shave 3 strips from each side with a vegetable peeler and drop then into a bowl of ice and water so they will from curls.
The remains of the carrots, flat after their shaving, are seasoned with salt and pepper and slowly cooked in olive oil in a covered pan until just tender.
Shortly before serving, reheat the carrot pieces. fold the corn kernels into the pepper mixture, add a little fresh oil and heat through. Correct seasoning and turn into a platter, surround with the carrot curls, and serve.
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Herb Dressing 2
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1/2 cup vegetable oil
1/4 cup vinegar
1 tablespoon sugar
1/2 teaspoon salt
1 clove garlic
1 tablespoon snipped parsley
1/2 teaspoon dry mustard
1/4 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Shake all ingredients in tightly covered container; refrigerate at least 1 hour.
Remove garlic; shake dressing just before serving.
Makes about 3/4 cup dressing.
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Herb Dressing 1
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup olive oil — vegetable oil or
combination
1/2 cup sugar
1/4 cup vinegar
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
4 teaspoons snipped parsley
1 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
Shake all ingredients in tightly covered container; refrigerate.
Shake just before serving.
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Herb Croutons
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 cups Bisquick baking mix
1 1/4 teaspoons caraway seed
1/2 teaspoon dried sage leaves
1/4 teaspoon dry mustard
1/2 cup boiling water
Heat oven to 375 degrees.
Grease rectangular pan, 13x9x2 inches/
Mix all ingredients; spread in pan.
Bake until golden brown, 20 to 25 minutes.
Cool 10 minutes; cut into 1/2″ cubes.
Remove from pan.
Cool completely.
For crisper croutons, place croutons on ungreased cookie sheet and bake in 400 degree oven for 5 to 7 minutes.
Makes about 6 cups of croutons.
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Ham and Macaroni Salad
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 tablespoon salt
4 ounces macaroni
3 quarts boiling water
1/4 cup French dressing
2 cups ground ham
1/8 teaspoon dry mustard
1/2 cup chopped celery
1/2 teaspoon salt
1/2 cup chopped cucumbers
1/4 cup mayonnaise
1/2 cup sweet pickles — chopped
Add tablespoon salt to boiling water. Add macaroni and boil until tender. Drain, rinse with cold water. Combine macaroni, ham, celery, cucumbers and seasonings. add French dressing and mayonnaise. Chill and serve on fresh lettuce.
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Zucotini Salad Dressing
Recipe By : Sr. Judy Murray, OCD
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 1/2 Tablespoons Red Wine Vinegar
2 Tablespoons Orange Juice
1 Tablespoon Poppy Seeds — or
1 Tablespoon Sesame Seeds
1 Teaspoon Sugar
1/2 Teaspoon Dry Mustard
1/2 Cup Oil
1 Green Onion — minced
Mix thoroughly.
Store in jar with lid.
Use to dress thinly sliced zucchini or other fresh vegetables.
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Zucchini And Tomato Salad
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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zucchini
tomatoes
1/4 cup italian dressing
Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover vegetables. For a zestier taste, add Italian seasonings and garlic powder.
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White Meat Of Chicken Salad
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3 cups white meat of chicken — diced large
1/2 cup diced celery
1 cup mayonnaise
1 dash wine vinegar
1/2 cup heavy cream
salt to taste
white pepper to taste
Toasted almonds
Roast chicken covered, or boil chicken breasts until tender. Cool. Pull shin and bone from white meat.
Mix mayonnaise and vinegar, combine with remaining ingredients.
Place chicken salad in center of the Orange Souffle Ring. Garnish each serving with toasted sliced almonds.
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Watergate Salad 2
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3/4 quart cottage cheese — slightly beaten
1 can pineapple — drained, #2 can
9 ounces Cool Whip.
1 box pistachio instant pudding
1 cup coconut — optional
1 cup chopped nuts — optional
Put pudding in bowl, add pineapple and cottage cheese, mix well. Add cool whip and mix by hand. Refrigerate until ready to use. Add coconut and nuts if desired.
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Watergate Salad
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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8 ounces cool whip
1 Box Pistachio pudding
1 can crushed pineapple with juice — (16 oz.)
1 cup miniature marshmallows
1/2 cup chopped pecans
Mix all ingredients well.
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Warm Seafood Salad
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3/4 cup orange juice
1/4 cup oil
2 teaspoons Grey Poupon Dijon Mustard
3/4 teaspoon dill weed
1/2 teaspoon grated orange peel
1 dash pepper
1/3 cup golden raisins
4 fish fillets — or steaks
8 cups assorted salad greens
1/2 cup red cabbage — shredded
1/2 cup cucumber — thinly sliced
Combine orange juice, oil, mustard, dill weed, orange peel and pepper; mix well.
Add raisins.
In skillet, cook fish in 1 Tbsp. oil 4 to 5 minutes on each side or until done as desired.
Add orange raisin dressing and heat through.
Arrange salad greens and red cabbage on individual dishes; top with fish.
Place cucumbers slices over fish.
Drizzle with warm dressing.
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Vinaigrette Dressing
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3 Green olives — finely chopped
2 tablespoons chopped dill pickle
1 Hard-cooked egg — finely chopped
1 1/2 teaspoons minced pimiento
1/2 cup Basic French Dressing — see recipe
Mix all ingredients.
Chill
Makes about 1 cup.
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Vegetable Salad Marinade
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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6 cups drained canned or fresh vegetables — up to 7
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon dry mustard
1 cup white vinegar
1/4 cup lemon juice
1/4 cup vegetable oil
Place vegetables in 3 quart glass bowl.
Shake remaining ingredients in tightly covered jar; pour over vegetables.
Cover and refrigerate, spooning dressing over vegetables occasionally, at least 3 hours but no longer than 1 week.
Makes 6 to 8 servings.
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Turkey Waldorf Salad
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2/3 cup Hellmann’s Real Mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups diced cooked turkey — or chicken
2 Apples — cored and chopped
2/3 cup sliced celery
1/2 cup chopped walnuts
In large bowl stir first 4 ingredients until smooth.
Add remaining ingredients; toss to coat well.
Cover; chill.
Makes 5 cups.
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Tuna Salad
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 can tuna — drained, flaked (7
1 oz. )
1/2 cup mayonnaise
1/4 cup sliced ripe olives
1/4 cup chopped onion
1/4 cup chopped green pepper
Lettuce leaves
Cherry tomato halves
In medium bowl stir together tuna, mayonnaise, olives, onion and green pepper.
Cover; chill.
Serve on lettuce-lined platter.
Garnish with cherry tomatoes.
Makes 1 1/2 cups.
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Tuna Citrus Waldorf Salad
Recipe By :
Serving Size : 10 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3 cans tuna in vegetable oil — (6 1/2 or 7 oz.
each)
3 cans grapefruit & orange sections — well drained (16
1 oz. each)
2 cups diagonally sliced celery
1 cup broken walnut pieces
1 medium avocado
3 tablespoons lemon juice
1/2 cup water
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
Salad greens
Drain tuna, reserving 1/3 Cup oil for dressing (add additional salad oil, if necessary).
Flake tuna or cut into chunks; combine with grapefruit and orange sections, celery and walnut pieces; reserve.
Peel avocado and remove pit; cut into small pieces.
In small bowl, mash avocado with lemon juice. Add reserved tuna oil and all remaining ingredients except salad greens; beat together until smooth and creamy. Or combine in electric blender container and blend on high speed mixture is smooth.
Line salad bowl with salad greens.
Add reserved tuna-citrus mixture; serve with avocado dressing.
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Tomato Dressing
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 cup olive oil — vegetable oil or
combination
1/2 cup sugar
1/4 cup vinegar
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1 cup catsup
Shake all ingredients in tightly covered container; refrigerate.
Shake just before serving.
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Tomato Aspic #3
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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3 ounces lemon flavor jello
1 teaspoon salt
1 cup boiling tomato juice
2/3 cup cold tomato juice
1 tablespoon lemon juice
1 teaspoon horseradish
1/2 grated onion
Mix well then chill.
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Tomato Aspic 2
Recipe By : Sara
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 tablespoons unflavored gelatin
1/4 cup cold water
4 cups tomato juice
1 Onion — chopped
1/2 cup celery
4 whole cloves
6 Pepper corns
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup lemon
Boil celery, onion, cloves in tomato juice, drain.
Mix gelatin in the water, add mixture above and chill.
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Tomato Aspic 1
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 package lemon jello
1 package raspberry jello
3 1/2 cups tomato juice
1/4 cup vinegar
2 tablespoons sugar
1/4 cup chopped onion
1 cup chopped celery
1/2 cup chopped salad olives
Heat the tomato juice, vinegar and sugar to almost a boil. Pour over jello.
After above mixture is slightly congealed add the onions, celery and salad olives.
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Three-Bean Salad
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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1 can cut green beans — drained (16 oz.)
1 can cut wax beans — drained (15 1/2
1 oz. )
1 can red kidney beans — (16 oz.)
1 medium green pepper — coarsely chopped
1 medium onion — coarsely chopped
1/2 cup salad oil
1/2 cup cider vinegar
1/3 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
Combine all ingredients in a large bowl.
Refrigerate several hours or overnight.
Yield: About 2 quarts.
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Spinach Salad
Recipe By : Linda
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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6 slices crisp bacon — crumbled
4 Hard cooked eggs — chopped
1/2 package frozen green peas
3/4 cup mayonnaise
3/4 cup Miracle Whip
1/2 cup Swiss cheese — grated
Fresh spinach
Salad greens
Fill a 3 qt. rectangle casserole with bite size pieces of raw spinach and salad greens.
Layer bacon, eggs & peas on top. Cover with a mixture of mayonnaise & Miracle Whip.
Top with cheese.
Seal with Saran Wrap and chill for 24 hours.
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Spicy Cheese Dressing
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
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8 Ounces cream cheese
1/4 Cup milk
2 Tablespoons sugar
3 Tablespoons lime juice — or lemon
1 Teaspoon ground ginger
1/3 Cup pecans — chopped
Into small bowl, measure all ingredients; with mixer at medium speed, beat until smooth.
Serve on melon or papaya wedges, fruit salad, avocado halves.
Makes 1 1/2 cups.
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Sour Cream Salad
Recipe By : Janis Alling
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can crushed pineapple
1 Carton sour cream
1 can angel flake coconut
1 can mandarin orange segments
1 package marshmallows
Combine all ingredients.
The longer it sets the better.
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Sour Cream Dressing
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sour cream
1 cup mayonnaise
2 teaspoons prepared mustard
1/2 cup catsup
2 teaspoons Worcestershire sauce
1/2 cup vinegar
1/2 teaspoon garlic salt
1 teaspoon dry horseradish
1 teaspoon sugar
Combine ingredients thoroughly.
Keep dressing covered in the refrigerator.
Yield: approximately 2 1/2 cups.
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Shoepeg Corn Salad
Recipe By : Ann Maxwell
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Lesure peas — drained
1 can Shoepeg corn — drained
1 can French style green beans — drained
1 cup sugar
3/4 cup vinegar
1/4 cup oil
1 Onion — chopped
1 Green pepper — chopped
In saucepan mix sugar and vinegar, bring to boil then cool.
Mix vegetables, onion and green peppers together.
Pour vinegar mixture over vegetables. Stir well. Chill
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Sauerkraut Salad With Yogurt Dressing
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound sauerkraut; (1 lb can)
1/2 pound blue grapes
6 ounces ham; cooked
———-dressing———-
1/2 cup yogurt
1/4 teaspoon salt
1/4 teaspoon pepper; white
1 teaspoon honey
Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary.
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Rice Salad With or Without Meat
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cooked rice — cooked
1/4 cup pimientos — diced
1 teaspoon salt
1/4 teaspoon pepper
1 cup mayonnaise
1 teaspoon prepared mustard
1/2 cup chopped onions
1/2 cup chopped sweet pickles
4 eggs, hard-boiled — chopped
tomatoes — for garnish
ripe Olives — for garnish
Meat Ingredient: — optional
8 ounces cooked shrimp — peeled
1 can tuna in water — flaked
1 1/2 cups or turkey
1 1/2 cups chopped beef — or pork
Mix all of the ingredients except meat thoroughly. Chill . Serve on lettuce leaves and garnish with tomatoes and ripe olives.
If you would like meat in the salad choose any one or more of the meats and mix with remaining ingredients before chilling.
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Red-Beet Salad
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 red beets; bunches
———-marinade———-
2 tablespoons water
1/4 cup vinegar
2 tablespoons caraway seeds
1 teaspoon sugar
2 tablespoons onion; minced
1 teaspoon horseradish
1/4 teaspoon cloves; ground
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons vegetable oil
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 several hours before serving. Stir beets occasionally.
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Ranch Dressing
Recipe By : Sr. Judy Murray, OCD
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mayonnaise
1 cup buttermilk
1 tablespoon + 1 Tsp. chopped chives or finely chopped — tops only
scallions
2 teaspoons minced parsley
1/4 teaspoon garlic powder
1/4 teaspoon cumin powder
1/4 teaspoon onion powder
1 pinch cayenne
1 dash paprika
Freshly ground black pepper — to taste
Blend all ingredients together by hand or briefly in a blender.
Refrigerate for at least 1 hour to allow flavor to blend.
Makes 2 cups.
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Poppy Seed Dressing
Recipe By : Barbara Price
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup sugar
2 tablespoons vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 cup vegetable oil
1 tablespoon poppy seed
Mix sugar, vinegar, lemon juice, salt and mustard in 1-quart bowl.
Gradually add oil, beating with electric mixer or hand beater until thick and smooth; stir in poppy seeds.
Cover and refrigerate at least 2 hours.
Makes 3/4 cup dressing.
105 calories per Tbsp.
Good on Spinach Tossed Salad
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Pistachio Salad
Recipe By : Janis Alling
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large can crushed pineapple
1 package pistachio pudding mix — (dry)
1 cup marshmallows
1/2 cup nuts
1 small cart Cool Whip
Mix pineapple, dry pudding mix, marshmallows and nuts.
Fold in Cool Whip.
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Oriental Supper Salad
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh green beans — trimmed
2 scallions — sliced
1 medium tomato — chopped
1/2 cup vegetable oil
1/4 cup fresh lemon juice
2 tablespoons soy sauce — plus 1 teaspoon
1/2 teaspoon sugar
1 clove garlic — cut in half
1 dash salt
1 dash pepper
2 tablespoons mayonnaise
2 cups cooked chicken — cut into thin strips
2 cups salad greens — torn into bite size
2 cups fresh bean sprouts
6 radishes — thinly sliced
1/2 cup walnut pieces
Place trimmed beans in medium saucepan in 1 inch lightly salted boiling water, cook, covered, 8 minutes or until crisp-tender. Drain; combine with scallions and tomato in medium bowl. Mix vegetable oil, lemon juice, 2 tablespoons soy sauce, sugar, ginger, garlic, salt and pepper and pour over green bean mixture. Refrigerate at least 1 hour, stirring occasionally. Blend remaining 1 teaspoon soy sauce with mayonnaise in small bowl, add chicken and mix well. Refrigerate. Just before serving, combine in large salad bowl salad greens, bean sprouts, radishes, walnuts, chicken and marinated green bean mixture. Toss to mix well.
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Orange Souffle Ring With Chicken Salad
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons unflavored gelatin
2 cups sugar
1 dash salt
4 Egg yolks
2 1/2 cups orange juice — (about 10 medium
oranges)
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3 tablespoons lemon juice — (1 lemon)
1 cup orange sections — (white membrane
removed), cut in
half
2 cups whipping cream — whipped
Thoroughly mix gelatin, sugar, and salt in saucepan.
Beat together egg yolks and 1 cup of orange juice; stir into gelatin mixture.
Cook over medium heat, stirring constantly, just until mixture comes to boiling. Remove from heat, stir in orange and lemon peels and remaining juices.
Chill, stirring occasionally, until the mixture mounds when dropped from a spoon. Stir in orange sections. Fold in whipped cream. Pour into a 2-quart mold. Chill until set. Unmold.
Place White Meat Chicken Salad in center of mold.
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Molded Lime Jello Salad
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box lime jello
1 cup boiling water
3 tablespoons grated carrots
3 tablespoons chopped green bell pepper
1 tablespoon grated onion
1 cup cream — whipped
1 cup mayonnaise
1 cup cottage cheese
Dissolve jello in water, chill and whip. Add carrots, peppers and onions. Whip cream, add mayonnaise and cottage cheese. Mix all together and pour into mold. Chill until firm.
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Marshmallow Dressing
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
2/3 cup light corn syrup
1/2 cup hot water
2 Egg whites
1 dash salt
1/4 teaspoon vanilla
1/4 cup mayonnaise
1 tablespoon grated orange rind
Combine sugar, corn syrup and hot water. Heat slowly, stirring until sugar dissolves; then boil without stirring to firm ball or thread stage (248 degrees on candy thermometer).
Beat egg whites with salt. When stiff, gradually beat in the hot syrup.
Add vanilla.
Fold in mayonnaise and orange rind.
Serve, separately, so that guest can spoon over fresh fruit.
Makes 2 1/2 cups.
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Macaroni Shrimp Salad
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound short macaroni — salad type
1 cup sweet pickle relish — well drained
3/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 can chopped pimiento — drained (2 oz.)
1 can sliced mushrooms — drained (4 oz.)
1/2 pound tiny salad shrimp — cooked (about 1
cup)
1 1/2 cups salad dressing of your choice — up to 2
Cook macaroni in boiling salted water 10 to 12 minutes until barely tender. Drain and rinse under cold water.
Combine with remaining ingredients.
Add dressing and stir to blend.
Chill well before serving.
Good with Sour Cream Dressing. (see recipe)
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Macaroni Salad
Recipe By :
Serving Size : 2 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup cooked elbow macaroni — chilled
2 tablespoon diced pimento
1 hard cooked egg — fine chopped
1 tablespoon chopped scallion
1/4 cup plain low fat yogurt
1 dash pepper
In medium mixing bowl,combine all ingredients,mixing well.Cover and refrigerate until flavors blend.At least 1 hour.Makes 2 servings.
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Guacamole Salad
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium avocados — peeled and pitted
1 tablespoon lemon juice
4 ounces diced green chilies
2 teaspoons hot taco sauce — to 4 teaspoons
1/2 teaspoon salt
1/2 teaspoon chili powder
lettuce — chopped
In medium bowl, mash avocado with lemon juice. Blend in remaining ingredients. Chill and top on chopped lettuce.
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Green Beans With Red Onion Salad
Recipe By : Pierre Franey
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh green beans
Salt — to taste
1 teaspoon Dijon-style mustard
1 tablespoon red wine vinegar
3 tablespoons vegetable oil
Freshly ground pepper to taste
1/2 cup coarsely chopped red onions
Cut off and discard the tips of the beans. Break the beans into 2 inch lengths. Drop beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
Add the beans and toss until blended.
Serve at room temperature.
Fort Worth Star-Telegram March 1989
Pierre Franey of the New York Times News Service
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German Sweet Sour Cream Slaw
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large head cabbage
1 Onion — thinly sliced
7/8 cup sugar
2 teaspoons sugar
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup vinegar
3/4 cup Wesson oil
1 tablespoon salt
Shred large cabbage head with knife. Put a layer of cabbage about 2″ thick and a layer of thinly sliced onion, repeat until bowl is filled. Over this pour the 7/8 cup of sugar.
Heat to boiling the 2 Tbsp. sugar, dry mustard, celery seed, vinegar, oil and salt. Pour over the cabbage mixture.
Cover at once and put in refrigerator for 4 hours. Stir well after the 4 hours.
his will last as long as it lasts.
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Garlic Dressing
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup olive oil — vegetable oil or
combination
1/2 cup sugar
1/4 cup vinegar
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
3 cloves garlic — crushed
1 dash fresh ground pepper
Shake all ingredients in tightly covered container; refrigerate.
Shake just before serving.
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Garlic Croutons
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick baking mix
1 teaspoon garlic powder
1/2 cup boiling water
Heat oven to 375 degrees.
Grease rectangular pan, 13x9x2 inches/
Mix all ingredients; spread in pan.
Bake until golden brown, 20 to 25 minutes.
Cool 10 minutes; cut into 1/2″ cubes.
Remove from pan.
Cool completely.
For crisper croutons, place croutons on ungreased cookie sheet and bake in 400 degree oven for 5 to 7 minutes.
Makes about 6 cups of croutons.
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French Dressing 2
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup olive oil — vegetable oil or
combination
1/2 cup sugar
1/4 cup vinegar
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
Shake all ingredients in tightly covered container; refrigerate.
Shake just before serving.
Makes 1 1/2 cups dressing.
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French Dressing 1
Recipe By : Barbara Price
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup salad or olive oil
1/4 cup lemon juice or cider vinegar
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon pepper
Mix well and refrigerate.
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Five Cup Salad
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup coconut
1 cup mandarin oranges
1 cup small marshmallows
1 cup pineapple chunks
1 cup sour cream
Mix well.
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Creamy Garlic Dressing
Recipe By : Sr. Judy Murray, OCD
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup plain low-fat yogurt
1 1/2 teaspoons Dijon or spicy brown mustard
1/2 teaspoon finely grated lemon peel
1/8 teaspoon cayenne pepper
2 teaspoons minced parsley
2 cloves garlic — peeled and halved
In a medium bowl whisk together yogurt, mustard, lemon rind and cayenne pepper.
Stir in parsley. Thread garlic onto a toothpick and add to the dressing.
Cover and chill for 6 hours or overnight.
Remove garlic and discard before serving dressing.
Store in tightly covered jar in refrigerator and shake well before each use.
NOTE: To turn simple greens in a well dressed salad. Make dressing in advance to allow the garlic flavor to come through.
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Creamy French Dressing 1
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Borden Lite-line plain yogurt — (8 oz.)
2 tablespoons Real Lemon juice from concentrate
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
In small bowl, combine all ingredients. Chill to blend flavors.
Makes 1 Cup
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Confetti Pea Salad
Recipe By : ad
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 packages frozen green peas — thawed (10 oz.)
1 container Borden Sour cream — (8 oz.)
6 slices bacon — cooked and crumbled
6 Green onions — sliced
1 jar chopped pimiento — well drained (2
1 oz. )
1 teaspoon Beau Monde seasoning or seasoned salt
Lettuce leaves — (optional)
In large bowl, combine ingredients; chill 2 to 3 hours to blend flavors.
Stir before serving.
If desired, serve on lettuce.
Refrigerate leftovers.
Makes 8 to 10 servings.
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Cole Slaw 2
Recipe By : Connie Costello
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds cabbage
1 Bell pepper
2 Onions
2 cups sugar
1 Cup oil
1 cup vinegar
2 tablespoons sugar
1 tablespoon celery seed
1 tablespoon salt
Cut cabbage, pepper and onions. Sprinkle 2 cups sugar over mixture.
Combine oil, vinegar, 2 Tbsp. sugar, celery seed and salt in sauce pan. Bring to a boil.
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Cole Slaw 1
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 medium head cabbage
1 medium onion — chopped
2 tablespoons vinegar
1/4 cup sour or heavy cream
1/4 cup salad dressing
1/4 teaspoon salt
1/2 teaspoon dry mustard
1 1/2 teaspoons sugar
Mix all ingredients.
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Coconut Carrot Salad
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 cups flake coconut
1 1/2 cups shredded carrots
1/2 cup mayonnaise
1/4 cup raisins
2 tablespoons lemon juice
1/2 teaspoon ground ginger
Combine all ingredients in a bowl; mix well.
Chill.
Serve on crisp lettuce.
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Chutney Dressing
Recipe By : Barbara Price
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup vegetable oil
1/4 cup chutney
2 tablespoons vinegar
1/2 teaspoon onion salt
Shake all ingredients in tightly covered container.
Good on spinach tossed salad or other salads.
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Celery Seed Dressing
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup confectioners’ sugar
1/4 cup apple cider vinegar
2 teaspoons mustard
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seed
1 cup salad oil
Combine first 6 ingredients. Slowly add oil, beating constantly until thickened. Cover; chill. If dressing separates, stir well before serving over fruit salads.
Makes 1 1/2 cups.
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Caesar Salad Dressing, Low Cal
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c tofu
1 1/2 tsp dijon mustard
1 tsp anchovy paste — or anchovy
2 tbsp parmesan cheese — grated
1 pinch sugar — pinch
2 tbsp lemon juice
1 garlic clove — minced
1/4 tsp salt
1 tbsp olive oil
1 pinch pepper
In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
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NOTES : Sent to MC mailing list by Reggie Dwork reggie@netcom.com
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Caesar Salad
Recipe By : The New Basics
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–dressing—–
4 anchovies
2 cloves garlic
1 1/2 tablespoons lemon juice
2 1/2 teaspoons dijon mustard
4 1/2 tablespoons olive oil
—–salad—–
1 head romaine lettuce — cut up
1/2 cup olives
2/3 cup parmesan cheese
croutons
Mix all dressing ingredients in food processor. Mix salad with dressing and sprinkle with salt and pepper.
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Cabbage Salad 2
Recipe By : Susie & George Henderson
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cabbage — chopped very fine
onion
1 tablespoon sugar
salt & pepper
celery seed
Mix together.
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NOTES : Possum Kingdom Lake Cookbook
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Cabbage Salad 1
Recipe By : Susie & George Henderson
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cabbage
onion
1 tablespoon sugar
salt & pepper to taste
celery salt & seeds to taste
mayonnaise
Chop cabbage very fine. Mix all ingredients well.
Note: Need a large wooden bowl & chopper to make cabbage chop fine.
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Basil Buttermilk Dressing
Recipe By : Sr. Judy Murray, OCD
Serving Size : 12 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Fresh Basil — packed
3/4 Cup Buttermilk
2 Green Onions
3/4 Cup Mayonnaise
1/2 Teaspoon Pepper
In a blender combine fresh basil, green onions and buttermilk. Blend until smooth.
Add mayonnaise and pepper and whisk together.
Store in refrigerator.
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Basic Yogurt Salad Dressing
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Pint Yogurt
1 Teaspoon Lemon Juice
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Onion Salt
1 Dash Celery Salt — or rosemary
Stir ingredients together.
Makes 1/2 pint.
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Basic French Dressing
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Olive Oil — or salad oil
1/4 Cup Vinegar
1/4 Cup Lemon Juice
1 Teaspoon Salt
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Paprika
Beat all ingredients together with rotary beater or shake well in tightly covered jar.
Keep in covered jar in refrigerator.
Shake again to mix before using as it separates on standing.
Makes 1 1/2 cups
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Avocado Salad
Recipe By : MS Access, Possum Kingdom Lake Cookbook
Serving Size : 8 Preparation Time : 0:10
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Avocado — cut in half
1 Red onion — cut in slices
1 tomato — cut in slices
salt — to taste
1 Lime — cut in half
Cut avocado in halves.
In a big bowl. Place sliced tomatoes, red onions, and lettuce.
Sprinkle with lime juice, salt and pepper. Toss.
Add avocado on top. Toss gently.
Serve.
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Aunt Alice’s Layer Salad
Recipe By : Aunt Alice
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Starting in bottom of bowl.
Place a layer of lettuce (chopped) as much as you need for a meal.
3/4 cup finely chopped bell pepper
3/4 cup chopped celery
Water chestnuts and bamboo shoots
1/2 cup green onions tops too
1 can english peas
1 cup mayonnaise with 1 tablespoon sugar.
Sprinkle with Parmesan cheese. Spread mayonnaise and sugar mixed well on top of salad. Then sprinkle with chee. Then top this with 7 slices of crisp bacon crumbled.
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Avo-Dew Salad
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Honeydew Melon
3 Avocados
Romaine Lettuce — or
Bibb Lettuce
1/4 Cup Lemon Juice
Peel and cube avocados; dip in lemon juice to prevent browning.
Cut honeydew into bite-sized chunks.
Combine avocados and honeydew.
Line large platter with lettuce leaves; top with fruit.
Serve with Spicy Cheese Dressing. (See dressing section).
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Avocado Dressing
Recipe By : Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Avocados — peeled and chopped
2 Teaspoons Fresh Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Celery Salt
1 Dash Pepper
1 Cup Sour Cream — divided
Place avocado, lemon juice, salt, celery salt, pepper and 1/2 cup sour cream in blender container. Cover and puree until smooth.
Blend in an additional 1/2 cup sour cream.
Chill, covered, allowing flavors to blend.
Yield: 1 1/2 cups
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Greens With Walnut Vinaigrette
Recipe By :
Serving Size : 0 Preparation Time : 0:10
Categories : Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup rice wine vinegar
1 tablespoon water
2 teaspoons walnut oil
1 teaspoon white wine Worcestershire sauce
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
2 1/2 tablespoons walnuts — toasted, finely chop
8 cups mixed field greens
Combine vinegar and next 6 ingredients in a small bowl, stirring well.
Stir in walnuts pour over field greens and toss gently.
Description:
“A healthy addition to Roasted Sirloin.”
Source:
“The Texas Beef Council”
S(Internet Address):
“http://www.txbeef.org”
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Al and Tipper Gore’s Chinese Chicken with Walnuts
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Chinese
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 chicken breast halves (boneless, skinless)
2 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons water
1/4 teaspoon salt
3 teaspoons peanut oil
2 medium green peppers — cut into 3/4-inch pi
2 teaspoons cornstarch
2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
4 green onions — diagonally sliced in
1/3 cup walnut halves
Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.
Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove.
Add the rest of the oil and stir-fry half of the chicken for 2 minutes. Return all the chicken to the wok and stir in the soy mixture.
Cook and stir until bubbly. Stir in the vegetables and walnuts, cover and cook for 1 minute.
S(Internet Address):
“”
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Tarragon Turkey Pasta Salad
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cooked Butterball breast of turkey cut
— into 1/2″ cubes
1 cup creamy dressing
1 clove garlic — minced
1 tablespoon tarragon leaves — crushed
4 cups cooked rotini pasta
2 cups frozen mixed California or Italian — thawed, drained
vegetables
1 small red onion — sliced thin
Salt
Pepper
Blend dressing, garlic and tarragon.
Toss with turkey, pasta and vegetables.
Season with salt and pepper.
Possum Kingdom Lake Cookbook
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Turkey Taco Salad
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Tablespoon vegetable oil
1 Small onion — chopped
1 Clove garlic — minced
1 Pound GROUND TURKEY
1 (8 ounce) ja taco sauce
2 Tablespoons jalapeno peppers — chopped and seeded
1 Teaspoon chili powder
1 Teaspoon ground cumin
Salt — as needed
Iceberg lettuce — as needed, shredded
Taco chips — as needed
Avocado slices — as needed
Tomato wedges — as needed
Kidney beans — as needed
Black olives — as needed
Heat oil in medium skillet. Add onion and garlic and cook 3 minutes.
Add turkey and cook, breaking up turkey with wooden spoon, for 5 minutes until no longer pink.
Add taco sauce, jalapeno pepper, chili powder, cumin, and salt to taste; cook until thickened and flavors are blended, about 10 minutes.
Spoon mixture on top of lettuce. Garnish with taco chips, avocado slices, tomato wedges, kidney beans, and black olives.
Source:
“National Turkey Federation”
S(Internet Address):
“http://www.turkeyfed.org”
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Tangy Pear ‘n Pecan Noodle Salad
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Medium or Wide Egg Noodles — uncooked
1/2 cup fresh orange juice
4 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 garlic clove — minced
1 tablespoon orange zest
1 tablespoon vegetable or olive oil
Salt and freshly ground pepper — to taste
16 ounces spinach — stems removed and ri
4 pears (red or green or mixed) — cored and sliced, le
1/2 cup golden raisins
3/4 cup crumbled blue cheese
1/4 cup pecan pieces — toasted
1/2 red onion — thinly sliced
Prepare noodles according to package directions. Drain and place in large bowl.
Whisk together orange juice, balsamic vinegar, lemon juice, garlic, orange zest, oil and salt and pepper to taste in small bowl.
In a large sauti pan, heat 2 tablespoons of dressing over medium heat. Sauti spinach in 2 to 3 batches until slightly wilted.
In large bowl, combine cooked noodles, pears, raisins, half of cheese, half of pecans, wilted greens and red onion. Add remaining dressing and toss to combine. Sprinkle top with remaining cheese and pecans. Serve immediately.
Source:
“National Pasta Association”
S(Internet address):
“http://ilovepasta.org/”
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Fresh Sweet Potato Salad
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Side Dishes The National Honey Board
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium fresh sweet potatoes
1 apple — cored and diced
1/2 cup chopped pecans
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon fresh lemon peel — grated
2 tablespoons fresh lemon juice
2 1/2 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon tarragon
In medium bowl, combine shredded sweet potatoes with apple and nuts. In small bowl, combine remaining ingredients. Mix well. Add dressing to sweet potato mixture. Blend thoroughly. Chill.
Source:
“The National Honey Board”
S(Internet address):
“http://www.honey.com/”
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NOTES : Hint: Substitute 1 cup shredded jicama for 1 cup sweet potatoes
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Green Bean Salad with Feta-Walnut Mimosa
Recipe By :
Serving Size : 4 Preparation Time : 0:45
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
VINAIGRETTE
1 scallion
4 teaspoons white wine vinegar
1/4 cup walnut oil or vegetable oil
Salt
Fresh ground black pepper
SALAD
1 1/4 ounces halved walnuts-about 1/3 cup
1 1/2 pounds green beans
2 eggs
2 1/2 ounces Feta cheese — about 1/2 cup
crumbled
PREPARATION: For the vinaigrette, mince the scallion. In a small bowl, mix
the vinegar, oil, and scallion. Season to taste with salt and pepper.
Heat oven to 350:F. Put walnuts in a cake pan and toast, stirring once or
twice, until lightly browned, about 7 minutes. Cool and then chop finely.
Cook beans in a large pot of boiling, salted water until crisp-tender,
about 4 minutes. Rinse under cold running water and drain thoroughly.
Gently pat dry.
Put eggs in a saucepan, cover with water, and bring to a simmer. Cover,
remove saucepan from heat, let stand for 20 minutes, drain. Cool eggs,
separate whites from yolks, and chop separately into fine dice. Recipe can
be made to this point several hours ahead.
SERVING: Arrange beans on a round serving platter in a circular fashion
with the ends meeting in the center. Whisk vinaigrette and spoon it evenly
over the beans. Crumble the Feta cheese and sprinkle it in the center of
the plate. Sprinkle chopped walnuts in a circle around the cheese.
Sprinkle chopped egg yolks in a circle around walnuts; then sprinkle
chopped egg whites in a circle around the yolks, covering all but the
outer ends of the beans. Serve at room temperature.
Description:
“A lively variety of textures and flavors.”
Cuisine:
“French”
Source:
“Cook’s Magazine May 1988”
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Serving Ideas: This is perfect for a party buffet.
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Two-Potato Salad with Dill Dressing
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup extra-creamy plain nonfat yogurt
OR
1/2 (8 ounce) co plain nonfat yogurt
1 tablespoon fat-free mayonnaise or salad dressing
1 teaspoon chopped fresh dill
OR
1/2 teaspoon dried dill weed
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 large white potato — cooked and cubed (2
1 large sweet potato — cooked and cubed (2
1 small stalk celery — chopped (1/3 cup)
2 medium green onions — chopped (2 tablespoo
1/4 cup sliced radishes
Mix yogurt, mayonnaise, dill weed, mustard and salt in large glass or plastic bowl. Add remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.
____________________
Please note, if you should change this recipe it will no longer be an approved Betty Crocker Recipe.
You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker cookbooks. Because MasterCook and Betty Crocker use different nutritional analysis programs and different nutrient databases, variations in results are expected.
Copyright:
“) General Mills, Inc. 1998.”
T(Refrigerate):
“4:00″
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Salad-In-A-Boat
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup water
5 tablespoons butter
1/4 teaspoon salt
2/3 cup all-purpose flour
3 eggs
3/4 cup shredded swiss cheese
1 1/2 cups small spinach leaves
8 cherry tomatoes
egg-vegetable salad—–
1/2 cup mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon ground cumin
1 cup raw cauliflower — sliced
1/4 pound raw mushrooms — thinly sliced
1 cup frozen peas (thawed)
1 cup celery — thinly sliced
2 green onions & tops — sliced
6 hard-cooked eggs
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 film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges.
Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories.
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Onion Croutons
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick baking mix
1 envelope dry onion soup mix
1/2 cup boiling water
Heat oven to 375 degrees.
Grease rectangular pan, 13x9x2 inches/
Mix all ingredients; spread in pan.
Bake until golden brown, 20 to 25 minutes.
Cool 10 minutes; cut into 1/2” cubes.
Remove from pan.
Cool completely.
For crisper croutons, place croutons on ungreased cookie sheet and bake in 400 degree oven for 5 to 7 minutes.
Makes about 6 cups of croutons.
Possum Kingdom Lake Cookbook
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Cucumber Oregon Hazelnut Salad
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large cucumbers — seeded and diced
1 zucchini — thinly sliced
1 red onion — thinly sliced
1 large clove garlic — minced
1 large carrot — grated
1 large avocado — diced
1 cup unflavored yogurt
3 ounces crumbled blue cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 Dash Tabasco
1/2 cup roasted and chopped Oregon hazelnuts
Mix all vegetables together in a large bowl. Combine yogurt, cheese, salt and pepper, and Tabasco sauce. Toss with vegetables and garnish with roasted hazelnuts.
Source:
“Dundee Hazelnuts & The Oregon Hazelnut Industry”
S(Internet address):
“http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/”
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Potato, Cucumber, And Dill Salad
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large Idaho Potatoes — unpeeled and thinly sliced
1/4 cup rice wine vinegar
1 1/2 tablespoons Dijon mustard
1/4 cup canola or vegetable oil
1/2 cup chopped fresh dill
OR
1 tablespoon dried whole dillweed
1/2 teaspoon salt
1 large cucumber — unpeeled and thinly sliced
Place potato slices in a 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9 to 11 minutes, or until tender stirring gently every 3 minutes.
Combine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving.
Description:
“Perfect for a picnic – this refreshing salad will not spoil in the
hot summer sun. Leave the vitamin-rich skins on these thinly sliced
spuds for a bit of extra texture and taste.”
Source:
“The Idaho Potato Commission”
S(Internet Address):
“www.idahopotato.com”
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Green Bananas in Balsamic-Olive Vinaigrette
Recipe By :
Serving Size : 6 Preparation Time : 1:30
Categories : 8/21-8/27
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups milk
Salt
4 pounds green bananas — halved crosswise
2/3 cup balsamic vinegar
Ground black pepper
1 2/3 cups olive oil
1 cup Kalamata olives — pitted, quartered
4 bay leaves
TO PREPARE: Bring milk and 2 quarts water to boil in a soup kettle. Add 1 tablespoon salt and bananas. Bring to boil and simmer until bananas are cooked but still firm, 20 to 25 minutes. Drain, peel, and cut bananas, crosswise, into 1/2-inch thick slices.
Mix vinegar and 1 tablespoon pepper in a large nonreactive bowl. Whisk in oil in a slow, steady stream. Stir in olives, bay leaves, and banana slices. Let stand at room temperature at least 1 hour, then serve.
(Can be refrigerated overnight.)
Description:
“A tropical salad with bananas boiled in milk and dressed with olive
oil, balsamic vinegar and black olives.”
Cuisine:
“Puerto Rican”
Source:
“Cook’s Magazine April 1990”
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NOTES : An intriguing tropical accompaniment for grilled chicken, fish, or meat. Sweet balsamic vinegar from Italy and Kalamata olives from Greece add a cross-cultural dimension to this version of escabeche – pickled green bananas
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Three Bean Salad
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans cut green beans — rinsed and drained
1 can garbanzo beans — rinsed and drained
1 can kidney beans — rinsed and drained
1 med. purple onion — chopped
2 tomatoes — medium to large, chopped
2 cloves garlic — minced
1/2 Tbs. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
2 cups Balsamic vinegar
Combine the beans, vegetables, and herbs in a bowl.
Pour balsamic vinegar over the whole lot, cover, and chill.
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NOTES : You can probably use less vinegar, but it’s good to have as much
of the salad in the marinade as possible. This is great in warm
weather and keeps awhile in the fridge.
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Gouda and Strawberry Salad
Recipe By :
Serving Size : 0 Preparation Time : 0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups romaine, spinach or radicchio greens
8 ounces sliced Gouda cheese
1 1/2 cups sliced juicy red strawberries
1/2 cup ready-made toasted ground pecans
Strawberry vinaigrette
Arrange greens on four salad plates. Arrange cheese in wedges and strawberries alternately on greens. Use 2 oz. of cheese and 1/2 cup strawberries per plate.
Divide dressing between four plates and garnish with 2 tablespoons of toasted ground pecans on top of salads.
Source:
“American Dairy Association”
S(Internet Address):
“http://www.ilovecheese.com/”
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Baby Spinach Salad with Grilled Onions and Tomato Vinaigrette
Recipe By : Ed Kasky of Engine Co. No. 28, Los Angeles
Serving Size : 6 Preparation Time : 0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tablespoons tomato paste
1 tablespoon tamarind pulp
1/2 tablespoon shallots — chopped
1/4 cup sherry vinegar
1 1/4 cups olive oil
1/4 teaspoon kosher salt
1 Dash black pepper
1 red onion
1 1/2 tablespoons balsamic vinegar
6 cups spinach
FOR THE DRESSING:
Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender and mix well. Slowly add the oil a drop at a time at first and then in a slow but steady stream until it is all incorporated. Add the salt. Can be kept in the refrigerator for 1 week.
FOR THE ONIONS:
Peel and slice one large red onion thick enough so that you can handle the slices and they will not fall apart when you cook them. Rub them with a little olive oil and cook the onions over a charcoal fire or under a hot broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in a bowl with 1-1/2 tablespoons balsamic vinegar so that the slices become single rings. These will keep refrigerated 2 to 3 days.
TO ASSEMBLE THE SALAD:
Wash and dry one medium handful (about 1 cup) spinach for each portion and toss with enough dressing to coat each leaf, being careful not to over-dress the salad. Arrange the onions over the salad and serve. Always serve salads on chilled plates.
Cuisine:
“New American”
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NOTES : Tamarind pulp can be purchased at Latin specialty stores
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Great Northerns & Tuna With Lemon & Ginger
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 15 ounce can Great Northern Beans
1 9 1/4 ounce water packed light tuna — drained
6 cups Romaine lettuce — torn
–DRESSING–
2 tablespoons fresh lemon juice
1/2 teaspoon soy sauce
1 teaspoon fresh ginger — minced
2 teaspoons fresh garlic — minced
1/4 cup extra-virgin olive oil
Lemon slices — garnish
DRESSING:
Prepare by combining lemon juice, soy sauce, ginger and garlic. Whisk in olive oil. Set aside.
SALAD:
Using a strainer, drain beans and rinse very well, being careful to not break beans. Transfer to flat serving dish. Separate drained tuna and add to beans.
Add lettuce and dressing. Toss very gently just to combine. Do NOT overdo. Garnish with lemon slices. Serve immediately.
Source:
“American Dry Bean Board”
S(Internet Address):
“http://adbb-sql.cdirect.com/”
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Bread Salad with Tomatoes and Basil
Recipe By :
Serving Size : 8 Preparation Time : 1:30
Categories : Salad Spring
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Italian bread — cut in 1
2 large tomatoes — diced medium
2 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup minced fresh basil
Salt
Black pepper — ground
1 head Boston lettuce — for serving
TO PREPARE AND SERVE: Dip each slice of bread into a large bowl of cold water, then transfer to a colander set inside the sink; let drain for 15 minutes. Gently squeeze each slice of bread to remove excess water, then cut the slices into medium dice.
Transfer bread cubes to a large nonreactive bowl. Add the remaining ingredients including 1 teaspoon salt and 1/4 teaspoon pepper; toss the ingredients to combine. Cover and chill for 1 hour. Serve.
Description:
“Moistened bread cubes and classic Italian accompaniment.”
Source:
“Cook’s Magazine June 1990”
T(Cilling Time):
“1:00″
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NOTES : Bread salad, or panzanella, is a favorite of Romans when they dine alfresco. Bread cubes give this classic salad its substance. Stale bread works well in this recipe. Serve panzanella on a bed of Boston lettuce
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Smashed Radishes in Soy Dressing
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Chinese Vegetables
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 dozen fresh red radishes
3 tablespoons Peanut oil
2 teaspoons Salt
1 teaspoon Sesame oil
1 teaspoon White vinegar
1/4 teaspoon Fresh ginger juice
1 teaspoon Sugar
Chinese parsley garnish
3 teaspoons Thin soy sauce
Remove heads and tails from radishes; wash. Using bottom of heavy drinking glass, about 2” across base, hit radishes on side to crack them not mash them so dressing can get into flesh.
Avoid rendering a crushing blow no matter how you feel that day. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature.
Prepare dressing Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice. Double amount of vinegar for a sharper taste, if desired.
Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 30 minutes.
If you make this dish ahead of time, pour on dressing 30 minutes before serving. Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve.
S(Internet Address):
“”
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Antipasti
Recipe By :
Serving Size : 4 Preparation Time : 0:10
Categories : Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups mixed greens, such as mesclun, gourmet, It
1 cup artichoke heart quarters — drained
1 cup roasted red peppers — drained
1/2 cup julienned sun-dried tomatoes in olive oil — drained
1/2 cup ripe olives
1/2 cup dry bread crumbs
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 egg — beaten
1 tablespoon olive oil
8 ounces smoked mozzarella cheese — cut into 3/4 cubes
2 tablespoons balsamic vinegar — optional
1/4 cup julienned fresh basil leaves
OR
1 tablespoon dried basil — optional
Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens.
Combine bread crumbs, Italian seasoning and salt in shallow bowl. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again.
Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.
Source:
“American Dairy Association”
S(Internet Address):
“http://www.ilovecheese.com/”
T(Cook Time):
“0:05”
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NOTES : Substitute 1/4 teaspoon each dried oregano, basil, rosemary and thyme, if desired. Substitute provolone cheese, cut into 1/2 cubes, for smoked mozzarella, if desired
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Blue Cheese Salad
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Salads
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sour cream
1 cup Mayonnaise
1 tablespoon Dry mustard
1 tablespoon Oregano
1 tablespoon Fresh ground black pepper
4 ounces Blue cheese
1/2 tablespoon Garlic oil
1 tablespoon Lemon juice
1 package Fresh spinach
Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve.
When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon ….the list of fattening goodies will be endless.
Yield 6-8 portions
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South-of-the-Border Chicken Salad
Recipe By :
Serving Size : 6 Preparation Time : 0:00
Categories : Chicken Salad
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 cups cooked, diced chicken
2 3/4 cups whole kernel corn — well drained
2 1/2 cups canned black beans — drained
1 cup diced red pepper
1 cup diced green pepper
1 1/2 cups thinly sliced scallions
2 tablespoons thinly sliced, seeded jalapeno pepper
2/3 cup pine nuts — toasted
1/2 cup prepared hickory flavor barbecue sauce
3/4 cup prepared Italian salad dressing (not creamy)
2 tablespoons chili powder
1 tablespoon cumin
2 1/2 tablespoons fresh lime juice
2 1/2 tablespoons chopped cilantro
1 1/2 teaspoons hot pepper sauce
In large bowl, mix together chicken, corn, black beans, red and green pepper, scallions, jalapeno pepper and pine nuts; toss gently to mix well.
In another bowl, mix together barbecue sauce, Italian dressing, chili powder, cumin, lime juice, cilantro and hot pepper sauce; stir to mix well. Pour dressing mixture over chicken mixture and toss to coat evenly.
Refrigerate, covered, 3 hours or overnight. Serve in a large, fried tortilla shell over a bed of shredded lettuce. If desired, garnish with dollops of sour cream, chopped black olives and shredded cheddar cheese.
Source:
“The National Broiler Council and the U.S. Poultry & Egg Association”
S(Internet Address):
“http://www.eatchicken.com/”
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Nutr. Assoc. : 0

Tejas Smoked Turkey Salad with Almond-Anaheim Dressing
Recipe By : Mark Haugen of Tejas, Minneapolis, MN
Serving Size : 16 Preparation Time : 0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
2 poblano peppers
2 pounds smoked turkey breasts — diced in 1/2″ pieces
2 celery stalks — diced in 1/2″ pieces
1/2 Dash salt — to taste
1/2 Dash black pepper — freshly ground
1/4 cup blanched almonds — toasted, slivered
4 ounces honeydew melon — sliced
4 ounces peach slices
4 ounces apple slices
4 ounces blackberries or other berries
4 ounces grapes
*Almond-Anaheim Dressing*
1 1/2 whole Anaheim chili peppers
1/4 cup almond slivers — blanched and toasted
1 tablespoon white wine vinegar
1 tablespoon lime juice
1 cup corn oil
STEP ONE: The Salad
Roast all peppers and chiles over an open flame until the skin blisters. Then place them in a covered bowl or plastic bag until the skin begins to loosen. Peel, seed, and cut into 1/2-inch dice.
Combine diced peppers, turkey, and celery in a large bowl. Season with salt and pepper to taste.
Toss salad with dressing and adjust seasonings to your preference. Serve salad sprinkled with toasted almonds and garnished with fresh fruits.
STEP TWO: The Dressing
Roast chiles over an open flame until the skin blisters. Then place them in a covered bowl or plastic bag until the skin begins to loosen. Peel and seed.
Place chiles, almonds, vinegar, and lime juice in the bowl of a food processor fitted with a metal blade. Purie. Then, with the motor running, slowly add oil until the mixture has thickened.
Cuisine:
“Southwestern”
– – – – – – – – – – – – – – – – – – –
NOTES : Mark Haugen writes: “This makes a great summer buffet dish. Just add some terrific corn sticks and you have a simply delicious meal.
Nutr. Assoc. : 0

Bean, Rice, and Corn Salad
Recipe By :
Serving Size : 8 Preparation Time : 0:00
Categories : Salad Side Dish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cooked white pea beans
1 cup cooked brown rice
1 cup frozen corn — cooked
1 sweet red pepper — diced
1 stalk celery — diced
1/2 red onion — diced
1 small jalapeno — minced optional
1/2 cup chopped cilantro
cherry tomatoes — optional
VINAIGRETTE
2 juice of 2 limes
1/4 cup vegetable oil
1 tablespoon chili powder
1 teaspoon cumin
In a large bowl, combine all salad ingredients. Set aside.
To make the vinaigrette, combine the lime juice, vegetable oil, chili powder and cumin in a small jar with a tight-fitting lid. Shake well.
Toss salad with dressing. Season with salt and pepper to taste. Garnish with additional cilantro and cherry tomatoes if desired.
Description:
“An excellent source of Folate. A good source of Vitamin A, Vitamin C,
Thiamin and Iron.”
Source:
“Ontario White Bean Producers”
S(Internet Address):
“http://users.imag.net/~lon.whitepeabeans/”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0

California Harvest Salad
Recipe By :
Serving Size : 4 Preparation Time : 0:00
Categories : Salad Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup unflavored nonfat yogurt
3 tablespoons orange juice concentrate — thawed
1/2 teaspoon salt
2 cups green apples — diced
1/2 cup prunes — chopped
1 cup celery — thinly sliced
1/3 cup green onion — sliced
4 Kale leaves
6 Large California Fresh Eggs — hard-cooked,quartere
d
2 tablespoons roasted sunflower seeds
1/2 cup alfalfa sprouts
Mix yogurt, orange juice concentrate and salt to blend. Add remaining ingredients except eggs, kale, sunflower seeds and alfalfa sprouts and toss well. Line serving plates with kale leaves and garnish with 6 egg quarters.
Mound salad mixture in center. Garnish with sunflower seeds and alfalfa sprouts.
Source:
“California Egg Commission”
S(Internet Address):
“http://www.eggcom.com”

0/5 (0 Reviews)

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