Recipes

"Thyme and Thyme Again" Dressing

Servings: 1 Servings

Ingredients:

½ cub Olive oil
¼ cub Red wine vinegar
¼ cub Crumbled feta or goat cheese
1 Garlic clove (or more) minced or crushed
1 tablespoon Dijon-style mustard
2 tablespoon Finely minced fresh thyme
1 tablespoon Minced fresh marjoram
1 tablespoon Minced fresh oregano
1 teaspoon Honey or sugar
½ teaspoon White pepper
⅛ teaspoon Salt

Preparation:

Place all ingredients in a jar, seal tightly, and shake vigorously for 10 seconds. Use immediately or refrigerate. Shake again before serving. If kept refrigerated, the vinaigrette should keep for up to two weeks.

Makes 1 cup

Source: Frances Shridan Goulart, Weston, Connecticut The Herb Companion, August/September 1993 Typed for you by Karen Mintzias

*DON'S PIQUANT SALAD DRESSING

Servings: 6 Servings

Ingredients:

½ cub Olive oil
¼ cub Cider vinegar
1/3 cub Basil vinegar
1 tablespoon Black pepper fresh ground
2 tablespoon Romano cheese, grated
1 each Garlic clove minced
1 tablespoon Chopped chives
2 tablespoon Plain yogurt
1 teaspoon Tabasco sauce

Preparation:

Mix all ingredients together. Chill for 1-3 hours. Shake well before pouring over salad. Origin: Don's kitchen circa 1979

*HURRICANE FRUIT SALAD

Servings: 6 Servings

Ingredients:

1 cub Sliced bananas
1 cub Orange sections, freshpeeled
½ cub Sliced strawberries
1 cub Fresh pineapple chunks
½ cub Sliced Kiwi fruit, peeled
1 cub Plain yogurt
1 cub Cantalope balls
1/3 cub Dates chopped
2 tablespoon Shredded coconut
6 each Lettuce leaves

Preparation:

Mix all ingredients except the coconut and the lettuce. Cover and chill for 1-2 hours. Place lettuce leaves on a plate, spoon mixture onto lettuce leaves, and garnish with the coconut. Origin: Don's kitchen circa 1993

*TASTY BLACK-EY PEA SALAD

Servings: 6 Servings

Ingredients:

1 each 16oz pkg frozen Blackeyed peas
2 ¼ cub Water
2 tablespoon Chopped pimientos
⅛ teaspoon Liquid Smoke
1/3 cub Cider vinegar
1 teaspoon Salt
½ teaspoon Red pepper flakes
1 each Med. onion chopped
1 each Garlic clove, minced
1 teaspoon Olive oil
½ cub Chopped red Bell pepper
2 cub Spinach leaves, torn
4 cub Lettuce, torn
½ teaspoon Black pepper
¼ cub Monterrey Jack Cheese,grated
1 each Purple onion, slicedin rings
½ cub Sliced mushrooms, fresh
¼ cub Chopped pecans

Preparation:

Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic. Reduce to simmer and cook for 45 minutes. Remove from heat, pour off water, and refrigerate for at least 6-8 hours. Combine all other ingredients in a large salad bowl. Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve. Origin: Don's kitchen circa 1988

24 Hour Cabbage Slaw

Servings: 6 Servings

Ingredients:

1 large Head cabbage
1 Onion
1 cub Salad oil
1 cub Vinegar
1 cub Sugar
1 teaspoon Salt
1 teaspoon Celery seed
1 teaspoon Dry mustard
1 tablespoon Sugar

Preparation:

one layer cabbage and a layer of onion alternating until all is used.
Cover with 1 cup sugar.

Bring to a rolling boil vinegar, salad oil, celery seed, dry mustard, salt and sugar. Pour rapidly boiling mixture over cabbage very slowly. Refrigerate for 24 hours.

When ready to serve, stir well. This keeps well and gets better each day.

24 Hour Fruit Salad

Servings: 16 Servings

Ingredients:

2 medium Cans of pineapple tidbits
6 ounce Can or orange juice, frozen
1 package Instant lemon pudding
3 Bananas, sliced
1 can Pears, 2 ½ lb.
2 ½ pound Can of apricots
2 ½ pound Can of peaches
1 can Mandarin oranges, drained

Preparation:

Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator. Randy Rigg

24 Hour Salad

Servings: 1 Servings

Ingredients:

2 Egg yolks, beaten
4 tablespoon Sugar
2 tablespoon Vinegar
2 tablespoon Butter
1 ½ cub Pineapple tidbits, drained
1 ½ cub Minature marshmallows
3 Oranges
1 cub Whipping cream

Preparation:

Put egg yolks in double boiler on low flame and add vinegar and sugar beating constantly until thick. Remove from heat, add butter and cool. Whip cream until peaks for, then fold in egg mixture. To this, add drained pineapple, oranges and marshmallows. Chill for 24 hours.
Randy Rigg

24 Hour Slaw

Servings: 4 Servings

Ingredients:

3 pound Cabbage, shredded
2 Green peppers, chopped
1 tablespoon Salt
1 cub Water
2 teaspoon Celery seed
2 medium Onions, finely chopped
2 Red peppers, chopped
1 cub Cider vinegar
2 cub Sugar
2 teaspoon Mustard seed

Preparation:

Combine salt, vinegar, water, sugar, celery seed and mustard seed and bring to a boil. Pour over vegetables. Chill. Store, covered, in the refrigerator. Keep 24 hours before serving. Will keep well if kept tightly covered and refrigerated. Randy Rigg

24 Hour Vegetable Salad

Servings: 1 Servings

Ingredients:

6 cub Lettuce, chopped
Salt, pepper and sugar
6 Eggs, hard cooked and sliced
1 package Peas, 10 oz. frozen, thawed
16 ounce Bacon, cooked crisp, crumble
2 cub Natural Swiss cheese, shred
1 cub Mayonnaise
¼ cub Green onion, slice with tops
Paprika

Preparation:

Place 2 cups of the lettuce in the bottom of a large bowl, sprinkle with salt, pepper and sugar. Layer eggs atop lettuce in bowl; sprinkle with more salt. Layer in order; peas, remaining lettuce, bacon and Swiss cheese. Spread mayonnaise over the top, sealing to the edge of the bowl. Cover and chill for 24 hours. Garnish with green onion and paprika. Toss before serving. Randy Rigg

A Summer Chiffonade Salad

Servings: 4 Servings

Ingredients:

2 cub Shredded Romaine Lettuce
2 cub Shredded Radicchio
2 cub Shredded arugula orwatercress
¼ cub Thinly sliced bulb onion
2 teaspoon Dijoo\n-style mustard
2 teaspoon San Remo Salsina *
1 tablespoon Red-wine vinegar
3 tablespoon Extra virgin olive oil
Salt and pepper to taste

Preparation:

[NOTE: Cutting across a head of lettuce to create narrow strips is a technique that produces a "chiffonade." This recipe produces a side salad for 4 persons. To turn it into a first course for 2 or 3, portion the salad and garnish with poached shrimp, asparugus tips, or smoked fish.]

* San Remos's Salsina -- a bottled condiment that combines sun dried tomatoes, olives, and other Mediterranean ingredients. It is sold in specialty food shops and some supermarkets. 1. Combine the romain radichio and watercress and slice onion in a bowl. 2. In another bowl, combine the mustard, and salsina. Stir in the vinegar, then, slowly, the olive oil. 3. Add the dressing to the salad and toss until well combined. Season with salt and pepper. Serve on chilled plates if desired.

from Chicago Tribune Magazine 5/23/93 posted by Bud Cloyd

Abalone Salad

Servings: 4 Servings

Ingredients:

2 each Sm head red leaf lettuce
1 each Bunch arugula *
1 each Small head radicchio**
12 each Fresh shiitake mushrooms
24 each Chinese pea pods
4 each Fresh medium abalone
2 each Limes,or more (juice only)
1 each 1-in. fresh gingerroot ***
1 Freshly ground pepper
1 tablespoon Rice vinegar
2 tablespoon Dark soy sauce
4 tablespoon Extra-virgin olive oil
1 Salt, pepper
1 Lime or lemon wedges (opt)

Preparation:

Note: If abalone is not available, substitute sea scallops cut into paper-thin slices. *You may substitute watercress instead of arugula.
**May use red cabbage instead of radicchio. ***Gingerroot should be peeled and grated. Rinse and dry lettuce, arugula and radicchio.
Discard mushroom stems and slice tops in thin vertical slices. Rinse and dry peas. Remove abalone from shells, using handle of heavy spoon to break muscle attachments. Reserve shells. Clean abalone well, discarding undesirable parts. Clean shells thoroughly, dry and set aside. Using meat slicer, slice abalone muscle crosswise into tissue-thin pieces. If abalone can't be sliced tissue-thin, slice thin as possible and pound each slice on flat surface with mallet or flat end of cleaver until tender and almost transparent but not shredded. Combine juice of 1 lime, 1 tablespoon grated ginger and grind or two of fresh pepper in bowl. Add abalone slices and toss to coat well. Marinate 15 to 20 minutes, stirring occasionally. Combine remaining lime juice, remaining ginger, vinegar, soy sauce and 3 tablespoons olive oil in small bowl. Tear lettuce, arugula and radicchio into coarse pieces and place in large bowl. Toss with dressing oil. Arrange greens in abalone shells or on serving plates.
Set aside. Heat remaining 1 tablespoon olive oil in skillet or saute pan, add mushrooms and peas and season to taste with salt and pepper.
Stir-fry briefly, just until peas turn bright green. Remove from heat and toss to mix well. Pile hot mixture on top of greens in abalone shells. Top with abalone slices. Garnish with lime or lemon wedges, if desired. Created by: Wolfgang Puck, Chinois on Main, Santa Monica (C) 1992 The Los Angeles Times

Abidjan Cabbage Salad

Servings: 6 Servings

Ingredients:

4 cub Thinly sliced cabbage
1 cub Shredded carrot
1 cub Pineapple chunks
Juice of 1 lemon
Juice of 1 orange
¼ teaspoon Salt
1/3 cub Vegetable oil

Preparation:

Place cabbage, carrots & pineapple into a large bowl. Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender. Thoroughly blend the dressing & the vegetables. Refrigerate or serve immediately.

"Sundays at Moosewood Restaurant Cookbook"

Aloo Ko Achar (Potato Salad)

Servings: 6 Servings

Ingredients:

1 pound Potatoes; small size ifpossible
4 Jalapeno peppers;optSeeded & sliced into longstrips
1 Lime; juice ofSalt to taste
¼ cub Sesame seeds; roasted,groundoptional
1 teaspoon Tumeric powder
1 teaspoon Cumin seeds
2 Chilies, whole, driedUp to 3
3 teaspoon Corn oil;or mustard oilmustard gives best flavour
½ cub -Water
½ cub Coriander, fresh; chopped

Preparation:

Boil potatoes in jackets. When done, peel & cut into small pieces. In a suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them until brown and then add jalepeno pepper. Let it cook a minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves.

SERVES: 6-8 SOURCE: Bhadrika Sharma, Bramalea, Ontario in _Ethnic Eating: The Canadian Scene Cookbook_ (Canadian Scene is a news and information service for Canada's ethnic media). posted by Anne MacLellan

Ambrosia 1

Servings: 4 Servings

Ingredients:

3 large Seedless oranges
3 medium Bananas
½ package Flaked coconut
3 tablespoon Orange juice
½ cub Sugar

Preparation:

Peel oranges and bananas. Section oranges over bowl (to catch extra juice), slice bananas into quarter inch slices. Mix with the coconut, orange juice and sugar. Refrigerate before serving.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Ambrosia 2

Servings: 4 Servings

Ingredients:

SALAD:
11 ounce Can mandarin orange segmentsdrained
1 medium Apple, chopped
2 medium Bananas; sliced
1/3 cub Sugar rolled dates cut up

PIQUANT DRESSING:
½ cub French dressing
2 tablespoon Sugar
½ teaspoon Celery seed
½ teaspoon Grated onion
1 Garlic clove -split - thenlater removed

Preparation:

For Piquant Dressing- Mix all ingredients except garlic. Cut clove of garlic crosswise into halves, let stand in dressing one hour, then remove garlic. For Salad- Toss orange segments, apple, bananas, dates and piquant dressing. Spoon into lettuce cups; sprinkle with coconut.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Ambrosia Tapioca

Servings: 6 Servings

Ingredients:

½ cub Sugar
¼ cub Quick cooking tapioca
dash Salt
2 ½ cub Orange juice
1 cub Orange sections
¼ cub Cut up dates
¼ cub Flaked coconut

Preparation:

Mix sugar, tapioca, salt and orange juice in 2 quart saucepan. Let stand five minutes. Heat to boiling over medium heat, stirring constantly. Cool slightly, stir in orange sections and dates.
Refrigerate at least one hour. Spoon tapioca into dessert dishes; sprinkle with coconut. == Courtesy of Dale & Gail Shipp, Columbia Md.
==

ANOTHER BEAN SALAD

Servings: 10 Servings

Ingredients:

1 cub Sugar
½ teaspoon Salt
1 cub Vinegar
16 ounce Green beans, can, drained
16 ounce Yellow beans, can, drained
16 ounce Lima beans, can, drained
16 ounce Garbanzo beans, can, drained
16 ounce Red kidney beans, drained
1 each Green pepper, slivered
4 each Celery, sliced
3 each Onions, medium, sliced thin

Preparation:

Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally.
Cal: 313.

Antipasto Salad

Servings: 8 Servings

Ingredients:

1 Cauliflower,smallin small flowerettes
3 Carrots; large, thinly slic
1 Green pepper; diced
1 cub Black olives
2 ½ cub Pasta; rotini

DRESSING:
1 ¼ cub Oil; vegetable or corn
¾ cub Vinegar, cider
2 Garlic cloves; peeled & min
1 tablespoon Sugar; granulated salt & pepper

Preparation:

In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water.
Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.

Source: _The Canadian Living Cookbook_ by Carol Ferguson posted by Anne MacLellan

Apple Slaw

Servings: 5 Servings

Ingredients:

2 Apples, thinly sliced
2 tablespoon Lemon Juice
3 cub Shredded Cabbage
1 Stalk Celery, chopped
1 Carrot, grated
1 Med Onion, thinly sliced
½ cub Sour Cream
¼ cub Mayonnaise
¾ teaspoon Celery Salt

Preparation:

Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion.
Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve.
Lemon juice keeps apples from discoloring.

Artery-Clogging Potato Salad

Servings: 1 Servings

Ingredients:

5 pound Red bliss potatoes
1 cub Mayonnaise*
1 cub Sour cream
½ cub Chopped scallions
1 cub Sharp cheddar cheese;shredded
Salt and pepper

Preparation:

*if you are up to making homemade, it makes all the difference.

Boil potatoes until tender (about 15 to 20 minutes). Preheat oven to 350F. Drain potatoes and slice in half. Mix mayonnaise, sour cream, scallions and half the cheddar, blend this mixture with the potatoes.
Season to taste with salt and pepper. Spoon half the potato mixture into an oven-proof pan, sprinkle with half the remaining cheese; repeat layer. Bake mixture for 25 minutes, or until the cheese on top is bubbly and melted.

The Fairfield County Advocate 16 June 1994

Artichoke Salad

Servings: 10 Servings

Ingredients:

4 each Fresh artichoke hearts
1 tablespoon Wine vinegar
2 can Artichoke hearts, quartered
1 teaspoon Louisiana hot sauce
1 each Small garlic clove
2 teaspoon Salt
1 teaspoon Lea & Perrins
3 tablespoon Olive oil
1 tablespoon Lemon juice

Preparation:

In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.
Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help."

Asparagus Mushroom Salad With Basil Vinaigrette

Servings: 6 Servings

Ingredients:

½ pound Crimini mushrooms(brown caps)
1 pound Fresh asparagus
½ Medium red onion
¼ cub Diced tomato
⅛ cub Italian parsley
12 Cup-shaped radiccio leaves
Grated romano cheese
Salt/pepper to taste
Basil Vinaigarette
Artichoke fritters

BASIL VINAIGARETTE:
1 tablespoon Dijon mustard
1 Egg yolk
2 Shallots, chop fine
1 Garlic clove, chop fine
1 ½ cub Extra-virgin olive oil
2 ounce Fresh lemon juice
4 ounce Balsamic vinegar
½ cub Finely chopped basil
Salt/pepper to taste

ARTICHOKE FRITTERS:
½ pound Artichoke hearts, cookedand diced
4 Eggs, seperated
1 teaspoon Baking powder
3 Green onions, chopped, greenparts only
1 tablespoon Grated lemon peel
½ cub Flour
1 tablespoon Cornstarch
4 cub Peanut or corn oil forfrying
Salt/pepper to taste

Preparation:

Salad: Slice mushrooms paper-thin. Blanch asparagus (drop into boiling water for 1-2 minutes, plunge into ice-cold water, drain and chill). Cut asparagus diagonally into 1" pieces. In a large bowl, mix mushrooms, asparagus, onion, tomato, parsley and vinaigrette, season with salt/black pepper and chill.
To assemble, mound mushrooms salad mixture into radicchio cups and place on salad platter. Garnish each plate with 3 warm fritters.
Sprinkle fritters with grated Romano.

Vinaigrette: In a blender or food processor, combine mustard with egg yolk, shallots and garlic; whip until well-blended. Slowly add olive oil through blender cap in a thin, steady stream. Add lemonm juice, vinegar and basil. Season with salt/pepper.

Artichokes: Place artichoke hearts in a large bowl and stir in egg yolks and baking powder. Add green onion. Fold in lemon peel. Mix in flour, salt and pepper. In a seperate bowl, beat egg whites and cornstarch together until peaks form. Fold egg whites into the artichoke mixture.
Heat oil to 360 deg F. With a tablespoon, drop half-dollar sized of batter into oil. Fry until golden brown. Remove fritters, drain and assemble as above.

Asparagus Mushroom Salad With Basil Vinaigrette/Arichoke

Servings: 6 Servings

Ingredients:

½ pound Crimini mushrooms(brown caps)
1 pound Fresh asparagus
½ Medium red onion
¼ cub Diced tomato
⅛ cub Italian parsley
12 Cup-shaped radiccio leaves
Grated romano cheese
Salt/pepper to taste
Basil Vinaigarette
Artichoke fritters

BASIL VINAIGARETTE:
1 tablespoon Dijon mustard
1 Egg yolk
2 Shallots, chop fine
1 Garlic clove, chop fine
1 ½ cub Extra-virgin olive oil
2 ounce Fresh lemon juice
4 ounce Balsamic vinegar
½ cub Finely chopped basil
Salt/pepper to taste

ARTICHOKE FRITTERS:
½ pound Artichoke hearts, cookedand diced
4 Eggs, seperated
1 teaspoon Baking powder
3 Green onions, chopped, greenparts only
1 tablespoon Grated lemon peel
½ cub Flour
1 tablespoon Cornstarch
4 cub Peanut or corn oil forfrying
Salt/pepper to taste

Preparation:

Salad: Slice mushrooms paper-thin. Blanch asparagus (drop into boiling water for 1-2 minutes, plunge into ice-cold water, drain and chill). Cut asparagus diagonally into 1" pieces. In a large bowl, mix mushrooms, asparagus, onion, tomato, parsley and vinaigrette, season with salt/black pepper and chill.
To assemble, mound mushrooms salad mixture into radicchio cups and place on salad platter. Garnish each plate with 3 warm fritters.
Sprinkle fritters with grated Romano.

Vinaigrette: In a blender or food processor, combine mustard with egg yolk, shallots and garlic; whip until well-blended. Slowly add olive oil through blender cap in a thin, steady stream. Add lemonm juice, vinegar and basil. Season with salt/pepper.

Artichokes: Place artichoke hearts in a large bowl and stir in egg yolks and baking powder. Add green onion. Fold in lemon peel. Mix in flour, salt and pepper. In a seperate bowl, beat egg whites and cornstarch together until peaks form. Fold egg whites into the artichoke mixture.
Heat oil to 360 deg F. With a tablespoon, drop half-dollar sized of batter into oil. Fry until golden brown. Remove fritters, drain and assemble as above.

Source: Houston Chronicle

Asparagus Salad w/Pecans

Servings: 6 Servings

Ingredients:

24 each Asparagus spears fresh
6 each Red leaf lettuce leaves
6 tablespoon Buttermilk mayonaise
2 tablespoon Pecans chopped

Preparation:

Bring large pot of water to a boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling , add the asparagus and let water return to a boil.. Cook approx. 3 minutes or until the asparagus is still crsip but tender. Remove the asparagus and rinse under cold water and refrigerate to chill. At serving time, line 6 salad plates with the lettuce leaves and arrange 4 asparagus spears on each. Top salads with the Buttermilk mayo and 1 teaspoon of the chopped pecans. Nutritive Values:
Carbohydrates 4gm Protein 3gm Fat 2gm Calories 41 : Fiber 1.0gm Sodium 66mg Cholesterol 1mg Food Exchange:
1 Vegetable Exchange Origin: THE ART OF COOKING FOR THE DIABETIC, by; Hess & Middleton
Signet Publishing; ISBN #0-451-16118-1

Avacado & Mushroom Salad

Servings: 6 Servings

Ingredients:

⅛ cub Olive oil
¼ cub Whole grain mustard
½ cub Sherry wine vinegar
½ cub Basil leaves,chopped
12 ounce Red bell pepper,diced
12 ounce Green bell pepper,diced
1 pound White mushrooms
1 Avacado,whole
6 Butterhead lettuce leaves
12 Italian bread slices

Preparation:

In a large bowl, mix oil, mustard, vinegar, basil and bell peppers.
Set aside. Wash mushrooms and slice. Add to the dressing mixture and marinate for 10 minutes. Serve each salad portion on a leaf of lettuce. Fan sliced avacado on top and serve with two slices of grilled Italian bread.

AVOCADO, TOMATO AND MUSHROOM SALAD

Servings: 4 Servings

Ingredients:

2 Tomatoes(hot-house or beefsteak) OR
4 - Plum tomatoes
2 Avocados; cut in half, seed removed, peeled
1/3 cub Virgin olive oil
12 medium Shiitake mushroom caps(if using dried mushroomcaps, soak to reconstitute)
1 tablespoon Finely minced garlic
1 tablespoon Finely minced shallots
¼ cub Red wine vinegar
½ teaspoon Salt
Freshly ground pepper

Preparation:

SLICE THE TOMATO AND PEELED AVOCADO from stem to tip and fan on plates. Just before serving, heat the olive oil in a medium skillet over medium heat, add the mushrooms and cook, covered, for 5 minutes.
Add the garlic, shallots, vinegar and salt. Cook, covered, 1 minute more. Remove the mushrooms and arrange over the avocado and tomato.
Give a few turns of the peppermill over each salad as desired.
Distribute the dressing equally on the salads.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Badrijani Sunelebit (Eggplant with Garlic and Basil)

Servings: 6 Servings

Ingredients:

2 Medium eggplants
Salt
Oil
¾ cub Chopped fresh basil
4 Cloves garlic finely chopped
Wine vinegar

Preparation:

Cut eggplants lengthwise in slices about ¼-inch thick. Sprinkle with salt to taste and let stand 1 hour. Rinse and pat dry.
Heat several tablespoons oil in heavy skillet. Saute 1 slice eggplant until golden on both sides. Place cooked slice on plate and sprinkle with basil, garlic and salt and vinegar. Repeat with remaining slices, building up several layers of cooked eggplant on plate. Let stand ½ hour at room temperature, then chill. Serve as salad or side dish. Makes 6 servings.

Each Serving Contains About: 20 calories; 2 mg sodium; 0 cholesterol; 1 gram fat; 3 grams carbohydrates; 1 gram protein; 0.38 gram fiber.

From The Classic Cuisine of Soviet Georgia
History, Traditions and Recipes
by Julianna Margvelashvili

Printed in the November 27, 1992, issue of the Los Angeles Times.

BAKED GOAT CHEESE WITH GARDEN SALAD

Servings: 4 Servings

Ingredients:

8 ounce Fresh log chevre*
3 each Thyme sprigs (or more)
1 Olive oil
1 cub Fine dried bread crumbs
1 teaspoon Dried thyme; crushed
2 tablespoon Red wine vinegar -or more
1 Salt, pepper
½ each Head rocket (or see note)
1 each Day-old baguette
½ cub Butter; melted
2 each Lg. garlic cloves; split

Preparation:

*Note: Chevre should be cut into 4 (½-inch-thick) rounds. **Instead of rocket, lamb's lettuce or small oak leaf and red leaf lettuces or chervil may be used instead. Place goat cheese rounds and fresh thyme in shallow pan or dish. Sprinkle with ¼ cup olive oil. Marinate up to 1 day. Mix bread crumbs and dried thyme. Set aside. Make dressing with ½ cup olive oil, vinegar and salt and pepper to taste. Set aside. Wash and dry lettuces. Slice baguette into 24 (¼-inch-thick) slices. Brush each slice with some of melted butter. Place on baking sheet and bake at 350F 5 to 7 min utes, or until croutons are lightly browned. While still warm rub each crouton with cut clove of garlic.
Dip marinated cheese slices in bread crumbs. Place in lightly oiled baking dish. Bake at 400F 6 minutes, or until cheese is barely bubbling and is golden brown. Toss lettuces with enough dressing to lightly coat. Arrange on 4 salad plates. Place cheese in center of plates, browned side up. Arrange croutons around cheese. Created by:
Alice Waters, Chez Panisse, Berkeley, Calif. (C) 1992 The Los Angeles Times

Baked Potato Salad

Servings: 4 Servings

Ingredients:

3 Potatoes,Idaho,medium-size
Water
1 1/3 teaspoon Salt
2 tablespoon Salad oil
½ cub Onion,chopped
1 teaspoon Mustard,prepard
¼ teaspoon Celery seed
2 tablespoon Cider vinegar
½ cub Green pepper,diced
¼ cub Carrot,shredded

Preparation:

1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil.

2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool.

3. Peel potatoes and slice ¼-inch thick; set aside.

4. Heat oil in a medium-size skillet; saute onion until soft.

5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt.

6. Gradually add ½ cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.

7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well.

8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with ½ cup cheese.

9. Cover with remaining potato mixture and cheese.

10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

Banadura Salata Bil Kizbara (Tomato and Coriander Salad)

Servings: 6 Servings

Ingredients:

6 medium Tomatoes (firm)
½ cub Chopped coriander leaves
1 small Hot chili; -OR-Freshly ground black pepper
½ Lemon; juiced
Salt
¼ cub Olive oil

Preparation:

Peel tomatoes by placing in a bowl and pouring boiling water over them. Pour off water after 10 seconds and peel off skins.

Slice tomatoes into a bowl and sprinkle with chopped coriander. If using chili, cut off stalk, slit open and remove seeds. Take care that you do not put fingers near eyes or mouth. Chop chili finely.
Otherwise use plenty of black pepper.

Combine chopped chili or pepper with lemon juice and about 1 teaspoon salt. Beat in ¼ cup olive oil. Pour over tomatoes and leave for 15 minutes before serving.

Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias

Barbecue Cubes

Servings: 4 Servings

Ingredients:

3 ounce Lemon Jell-O; (1 Pkg.)
¾ cub ;Boiling Water
8 ounce Tomato Sauce; (1 can)
1 ½ teaspoon Vinegar
½ teaspoon Salt
Pepper; Dash Of
1 tablespoon Horseradish

Preparation:

Dissolve Jell-O in boiling water. Mix all other ingredients, and when Jell-O is at room temperature, add and mix well. Pour into oiled 8-inch square pan. Chill until firm. Cut into cubes and serve atop salad to go with your barbecue.

Barley Salad

Servings: 12 Servings

Ingredients:

2 tablespoon Olive oil
1 cub Uncooked barley
4 cub Cold water
¼ teaspoon Salt
2 cub Cooked black-eyed peasor canned, drained, orfrozen, thawed

VINAIGRETTE DRESSING:
2 large Cloves garlic; crushed
½ teaspoon Salt
1 teaspoon Coaresly ground pepper
2 tablespoon Fresh lemon juice
2 tablespoon Red-wine vinegar
¼ cub Extra-virgin olive oil

OTHER INGREDIENTS:
2 cub Savoy cabbage; finelyjulienned
2 cub Spinach; finely julienned
¾ cub Crembled feta cheese
1 medium Red onion; chopped
7 ounce Roasted red peppers; diced
¼ cub Chopped parsley
20 Oil-cured olives; pit, diced
1 tablespoon Fresh oregano leaves; choppd

NUTRITIONAL INFORMATION/SERV:
185 Calroies
5 G protein
22 G carbohydrate
10 G fat
6 Mg cholesterol
381 Mg sodium

Preparation:

1. In saucepan, combine oil and barley. Over medium-high heat, saute' 2 minutes or until lightly toasted. Add the water and salt; boil. Reduce heat; simmer uncovered 25 minutes. Add black-eyed peas.
Cover; cook 20 minutes, stirring occasionally.

2. Meanwhile, make dressing. On cutting board, chop garlic with salt until paste forms; place in small jar. Add remaining ingredients; shake to blend.

3. Place barley in bowl; cool. Add remaining ingredients and the dressing; toss.

From: McCall's July 1993
Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 07-27-93 (09:51) Number:
58540 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: recipe Conf: (149) COOKING

Barvarian Potato Salad

Servings: 4 Servings

Ingredients:

4 cub Potatoes; *
2 cub Chicken broth; **
½ teaspoon Salt
¼ cub Vegetable oil
1/3 cub Onion; chopped
½ teaspoon Sugar
2 tablespoon Lemon juice
1 Pepper; as desired

Preparation:

* Potatoes should be peeled and sliced ¼-inch thick. ** Chicken broth may be either home made or commercial.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Boil potatoes in broth with ¼ t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining ¼ t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

Barvarian Sausage Salad

Servings: 4 Servings

Ingredients:

½ pound Knockwurst; cooked / cooled
2 each Pickles; small
1 each Onion; medium
3 tablespoon Vinegar
1 tablespoon Mustard; prepared *
2 tablespoon Vegetable oil
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Paprika
¼ teaspoon Sugar
1 tablespoon Capers
1 tablespoon Parsley; chopped

Preparation:

* Mustard must be the strong Djon or Gulden Type.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.

BASIC FRENCH DRESSING

Servings: 1 Servings

Ingredients:

1 cub Oil
¼ cub Wine vinegar
3 tablespoon Water
2 ½ teaspoon Sugar
1 teaspoon Dry mustard
½ teaspoon MSG (optional)
1 teaspoon Black pepper
2 ½ teaspoon Salt
1 ¼ teaspoon Worcestershire sauce
1 ¼ teaspoon Hungarian paprika
1 teaspoon Grated onion
2 ounce Blue cheese (optional)

Preparation:

Combine oil, vinegar and water and beat until blended. Add sugar, mustard, MSG, pepper, salt, Worcestershire and paprika and beat until blended. Add onion and beat well. If desired, stir in cheese.

Makes 1 ¾ cups

This dressing takes kindly to the addition of crumbled blue cheese if you feel the need.

Created by: Scandia, Hollywood

(C) 1992 The Los Angeles Times

Basic Salad Dressing II

Servings: 8 Servings

Ingredients:

2 tablespoon Red wine vinegar
2 tablespoon Acceptable vegetable oil
4 tablespoon Water
⅛ teaspoon Freshly ground black pepper
⅛ teaspoon Garlic powder
⅛ teaspoon Sugar
½ teaspoon Fresh lemon juice

Preparation:

In jar with a tight-fitting lid, combine all ingredients. Shake well and refrigerate. Makes ½ cup. (Half of published recipe.) My note: I frequently use bottled lemon juice which has sodium listed, but there can't be much sodium in ½ tsp. divided among 8 servings.
If you use fresh lemon juice, extra can be frozen in an ice cube tray or small container.

1 tbsp - 31 cal 3 grams total fat, 5 mg potassium

Source: Am. Heart Assoc. Low-Salt Cookbook 1990 Shared but not tested by Elizabeth Rodier Dec 93

Bayrischer Kartoffelsalat (Barvarian Potato Salad)

Servings: 4 Servings

Ingredients:

4 cub Potatoes; *
2 cub Chicken Broth; **
½ teaspoon Salt
¼ cub Vegetable Oil
1/3 cub Onion; Chopped
½ teaspoon Sugar
2 tablespoon Lemon Juice
1 Pepper; As Desired

Preparation:

* Potatoes should be peeled and sliced ¼-inch thick. ** Chicken broth may be either home made or commercial.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Boil potatoes in broth with ¼ t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining ¼ t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

Bean and Cashew Nut Salad

Servings: 6 Servings

Ingredients:

1 cub Dried lima beans soaked overnight OR...
30 ounce -canned lima beans
1 cub Blackeye peas freshly cooked or canned
2 Celery sticks finely chopped
1 small Red sweet pepper seeded and finely chopped
2 tablespoon Roasted cashew nuts (Or more to taste)
2 Green onions; chopped
1 tablespoon Tomato sauce (ketchup)
1 Garlic clove; crushed
Salt and pepper; to taste
¼ teaspoon Cumin or jeera, ground
3 tablespoon Balsamic or wine vinegar
6 tablespoon Olive oil

Preparation:

In a large bowl, mix the drained beans with the celery and sweet pepper. Roast the cashew nuts, in a dry frying pan, until browned.
Put on paper towels and allow to cool. When cool, toss into the beans with the green onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well. Pour over the beans and mix well. Allow to stand for about an hour, before serving.

Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by Karen Mintzias

Belgian Endive Apple and Almond Salad

Servings: 6 Servings

Ingredients:

2 Tart green apples, peeled,
Cut into ½ inch cubes
3 Belgian endives, thinly
Sliced crosswise
2 tablespoon Almonds, peeled and shelled

Preparation:

Dressing: 4 teaspoons oil, 1 T lemon juice, 1 t minced garlic, ¼ t salt. (Sorry) Mix apple, endives and almonds together in a bowl. Mix the dressing and pour on salad. Toss thoroughly and serve. Makes 6 servings.

Bill Schoonover's 24 Hour Salad

Servings: 1 Servings

Ingredients:

1 Head of lettuce, broken up
½ cub Spring onions, chopped
½ cub Chopped celery
1 can Sliced water chestnuts
1 package Frozen peas
2 cub Mayonnaise
½ cub Parmesan cheese
½ teaspoon Garlic powder
½ teaspoon Salt
1 pound Bacon, crisp and broken up
5 Hard boiled eggs, mashed
2 Tomatoes, cut in wedges

Preparation:

Break lettuce in the bottom of a large bowl. Add the next 3 ingredients. Spread frozen peas over the top of all. Seal with mayonnaise. Sprinkle parmesan cheese, garlic powder, and salt over the top. Cover and refrigerate overnight.

Before serving, garnish with bacon, eggs, and tomato wedges.

Bill's note: "I honestly don't know who to credit for this recipe. I typed this from an old, wrinkled and browned bit of paper.. must have been around for ages!"

Posted by Bill Schoonover, Destinations BBS and Kook-Net Node Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120

Black Eyed Pea Salad

Servings: 4 Servings

Ingredients:

2 cub Black eyed peas
3 teaspoon Ground coriander
3 each Garlic cloves, minced
3 tablespoon Fresh ginger, grated
½ each Red pepper, chopped OR cayenne to taste
Olive oil
Wine vinegar
Salt
Hungarian paprika

Preparation:

Soak peas. Put in a pot with water to cover, plus 1 inch & add coriander, garlic, ginger & red pepper. Cook for a little over 1 hour or until still a little chewy.

While the peas are cooking, prepare a dressing by mixing together oil, vinegar, salt & parika. Use 2:1 oil-vinegar ratio & add seasonings according to taste. Add to peas as soon as you remove them from the heat. Allow to cool to room temperature & adjust seasoning then serve.

Vera Gewanter, "A Passion for Vegetables"

BLACK-EYED PEAS AND RICE SALAD

Servings: 8 Servings

Ingredients:

3 cub Hot cooked (boiled) rice
1 ½ cub Cooked black-eyed peas=OR=-
10 ounce -Frozen black-eyed peas(cooked according to package directions)
1 tablespoon Dijon-style mustard
1 teaspoon Salt (or to taste)
Freshly ground pepper
3 tablespoon Red wine vinegar
¾ cub Extra-virgin olive oil(or part safflower oil)
1 medium Onion; minced
1 Garlic clove; minced
1 large Carrot; peeled and grated
¼ cub Minced chives or parsley
1 Head of radicchio=OR=- Boston lettuce(for garnish)

Preparation:

This salad version of the traditional Southern New Year's dish called Hoppin' John can be prepared a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving.

COOK THE RICE AND THE PEAS in advance. PREPARE THE VINAIGRETTE: WHISK THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. Mix in the onion, garlic, carrot and chives or parsley. Bring to room temperature before serving. This dish can be prepared a day ahead and refrigerated, covered. Place in a bowl and surround with lettuce leaves; serve at room temperature.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Blue Cheese BLT Salad

Servings: 6 Servings

Ingredients:

DRESSING:
¼ cub Cider vinegar
1 tablespoon Sugar
½ teaspoon Pepper
¼ teaspoon Salt
2 tablespoon Vegetable oil
1 tablespoon Lemon juice
½ teaspoon Garlic, fresh, finely chopped

SALAD:
4 cub Lettuce, torn
1 medium Avocado, peeled, cut into wedges
1 medium Tomato, ripe, cut into wedges
½ cub Onion, sliced ⅛ thick, separated into rings
1 can ( 11 oz. ) Mandarin orange segments, drained
½ cub Blue cheese, crumbled
8 slice Bacon, crisp, crumbled

Preparation:

Time: 20 minutes In a small bowl stir together all dressing ingredients. On a platter or individual salad plates place lettuce.
Arrange avocado, tomato, onion and mandarin orange segments on lettuce; sprinkle with blue cheese and bacon. Pour dressing over salad. Yield: 6 servings.

NUTRITION INFORMATION ( 1 Serving ): Calories - 220 Protein - 7g Carbohydrate - 12g Fat - 17g Cholesterol - 16mg Sodium - 390mg

Source: Land O Lakes Summer Favorites Shared by: David Knight

Blue Cheese Salad

Servings: 6 Servings

Ingredients:

1 cub Sour cream
1 cub Mayonnaise
1 tablespoon Dry mustard
1 tablespoon Oregano
1 tablespoon Fresh ground black pepper
4 ounce Blue cheese
½ tablespoon Garlic oil
1 tablespoon Lemon juice
1 each Package fresh spinach

Preparation:

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

Broiled Cheddar And Egg Salad Buns

Servings: 8 Servings

Ingredients:

8 each Eggs; Lg,HardCooked, Chopped
2 cub Cheddar; Sharp, Shredded
1 cub Green Bell Pepper; Chopped
3 tablespoon Onion; Grated
2/3 cub Milk; Evaporated
3 tablespoon Mustard; Prepared
1 ½ teaspoon Salt
¼ teaspoon Pepper
3 each Sandwich Buns Or Rolls; *

Preparation:

* The buns or rolls should be split, toasted and buttered.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about ¼ cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot.

Cabbage Fruit Salad With Sour-cream

Servings: 4 Servings

Ingredients:

2 cub Cabbage; raw, shredded
1 each Apple; med., diced, unpeeled
1 tablespoon Lemon juice
½ cub Raisins
¼ cub Pineapple juice
1 ½ teaspoon Lemon juice
¼ teaspoon Salt
1 tablespoon Sugar
½ cub Sour cream

Preparation:

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.

Caesar For Two

Servings: 2 Servings

Ingredients:

1 Clove garlic, minced
1 Tin anchovies (millionares)
4 Bacon chopped
2 tablespoon White vinegar
dash Tabasco
2 Egg yolks
3 tablespoon Parmesan cheese
1 Head romaine lettuce
Croutons
2 tablespoon Olive oil
2 tablespoon Worcestershire
½ Lemon
Capers

Preparation:

Crush garlic in oil with fork in bowl. Add ½ can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese.

Caesar Salad

Servings: 25 Servings

Ingredients:

5 pound Romaine leaves
3 ounce Olive oil
2 teaspoon Garlic, crushed
6 ounce Lemon juice
1 Salt
12 ounce White bread
25 each Anchovy fillets
4 each Eggs, beaten *
2 ½ cub Olive oil
2 ounce Parmesan cheese,

Preparation:

grated

1. Wash and drain the greens thoroughly. Chill in refrigerator. 2.
Trim the crusts from the bread. Cut the bread into small cubes, about ⅜ inch. 3. Heat a thin layer of olive oil in a saute pan over moderately
high heat. Add the bread cubes and saute in the oil until golden and crisp. Add more oil as needed. 4. Remove the croutons from the pan and hold for service. Do not
refrigerate. 5. Mash the anchovies and garlic together to make a paste. 6. Beat in the eggs and lemon juice until smooth. 7. Beating constantly with a wire whip, slowly add the olive oil. 8. Season the dressing to taste. 9. Cut or tear the Romaine into bite-size pieces.
Place in a large
bowl. 10. Immediately before service, pour the dressing over the greens and
sprinkle with the Parmesan cheese. Toss until all the leaves are coated with the dressing. 11. Add the croutons and toss again. 12.
Plate and serve immediately.

* Note: Coddled eggs are often used instead of raw eggs. To coddle eggs, simmer in water 1 minute and cool in cold water. Some chefs prefer to use yolks only.

From Wayne Gisslen's "Professional Cooking"

Caesar Salad Dressing Mix

Servings: 1 Servings

Ingredients:

1 ½ teaspoon Grated Lemon Peel
⅛ teaspoon Instant Minced Garlic
½ teaspoon Pepper
1 teaspoon Oregano
2 tablespoon Graded Parmesan Cheese

Preparation:

Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months.

Makes One ¾ cup serving (3 Tablespoons) Caesar Salad Dressing:
Combine 1 pkg of mix, ½ cup vegetable oil, and ¼ cup lemon juice in a glass jar. Shake until well blended. Chill before serving.

Makes about ¾ cup of Salad Dressing.

Caesar Salad Dressing, Low cal

Servings: 8 Servings

Ingredients:

1/3 cub Tofu
2 tablespoon Lemon juice
1 ½ teaspoon Dijon mustard
1 each Garlic clove, minced
1 teaspoon Anchovy paste, or anchovy
¼ teaspoon Salt
1 pinch Sugar, pinch
1 pinch Pepper
2 tablespoon Parmesan cheese, grated
1 tablespoon Olive oil

Preparation:

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 ½ cup.¶ Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.

Cajun Coleslaw

Servings: 10 Servings

Ingredients:

5 tablespoon Mayonnaise, (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoon Yellow mustard (heaping)
2 tablespoon Ketchup
2 tablespoon Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & perrins
1 each Juice of mediums size lemon
3 teaspoon Salt (to taste)
4 each Bell peppers, sliced
2 each Onions, medium, shredded
1 each Large cabbage, shredded

Preparation:

Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help"

Calico Salad

Servings: 1 Servings

Ingredients:

½ cub Sugar
½ each Green pepper, chopped
½ cub Salad oil
1 each Med. onion, chopped or rings
½ cub Vinegar
1 can Cut green beans
1 teaspoon Salt
1 can Red kidney beans
½ teaspoon Pepper
1 can Yellow wax beans

Preparation:

Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad.
Chill. Mrs. John P. Elberti

CALIFORNIA CHEF'S SALAD

Servings: 8 Servings

Ingredients:

THOUSAND ISLAND DRESSING:
1 ½ cub Mayonnaise
½ teaspoon Salt
¼ teaspoon Black pepper
1 dash Red pepper
1 tablespoon Lemon juice
1 tablespoon Catsup
1 teaspoon Worcestershire sauce
½ cub Chili sauce

SALAD:
2 Tomatoes; cut in wedges
8 cub Torn salad greens
¼ cub Sliced green onions
2 Cucumbers; sliced
4 slice Salami or cooked ham (thin) cut in strips
½ cub Cubed cooked Turkey=OR=- Chicken
Minced parsley

Preparation:

Combine mayonnaise, salt, black pepper, red pepper, lemon juice, catsup, Worcestershire and chili sauce. Chill.

To make salad, toss tomatoes, greens, green onions and cucumbers together. Place in deep salad bowl and top with salami and turkey.
Serve dressing separately in sauce bowl, sprinkled with parsley.

(C) 1992 The Los Angeles Times

Cannelini Salad

Servings: 6 Servings

Ingredients:

15 ounce Can canelini beans, drained
Grated zest of 1 lemon
Juice of 1 lemon
1 bunch Fresh parsley, chopped
3 each Garlic cloves, minced
2 teaspoon Fresh rosemary, minced
2 each Fresh sage leaves, chopped
2 tablespoon Nicoise olives, pitted & chopped
Salt & pepper to taste
6 each Leaves butter lettuce

Preparation:

Combine all ingredients in a bowl except lettuce. Toss well & chill for at least an hour, preferably overnight. To serve, place a scoop of bean salad in each lettuce leaf.

PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg Sod.; 3mg Fiber.

VT July, 1993

Carrot Salad

Servings: 8 Servings

Ingredients:

3 can Carrots, fresh sliced
1 large Onion, sliced in rings
1 Green pepper, sliced
1 cub Sugar
½ cub Vinegar
1 can Tomato soup
Salt and pepper

Preparation:

Cover and marinate a few hours or overnight. A bit of thyme tastes good in this too. Use the 16 oz. sized cans of carrots, drained.
Randy Rigg

Cate's Guacamole-Tomato Salad

Servings: 6 Servings

Ingredients:

RECIPE BY CATE VANICEK:
6 medium Tomatoes
2 Ripe avacados
2 teaspoon Lemon juice
2 teaspoon Salt
1 small Onion, chopped finely
1 can Green California chiles, chopped
1 Bottled wax pepper, chopped very fine
½ teaspoon Wax pepper juice
4 Bacon slices, crisp-cooked and crumbled
Bed or lettuce for tomatoes

Preparation:

Fry 4 slices of bacon until crips, drain on paper towel, then crumble bacon.

Remove tomato navel, core tomatoes, scoop out inside centers and chop finely.

Sprinkle the insides of the tomatoes with ½ teaspoon of the salt.
Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill.

Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato. Mix and chill.

When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture. Do not allow to stand, or the avacaos will darken.

Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon.

Serve immediately.

Catfish and Crawfish Mold

Servings: 8 Servings

Ingredients:

1 cub Chopped parsley
1 cub Cream cheese
½ cub Dry white wine
1 Salt, to taste
1 tablespoon Lemon juice
1 pound Catfish meat, cooked
1 teaspoon Louisiana hot sauce
1 pound Crawfish meat, cooked
1 tablespoon Lea & Perrins

Preparation:

Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help"

Cauliflower-Bacon Salad

Servings: 10 Servings

Ingredients:

1 medium Cauliflower head
1 small Lettuce head, iceberg;shredded
1 pound Bacon; cooked and crumbled
2 tablespoon Sugar; to 4 tb.
¼ cub Parmesan cheese; grated
1 cub Mayonnaise

Preparation:

Wash cauliflower; remove green leaves, and break into flowerets. In a large bowl, layer all ingredients in order given; chill. Toss lighlty before serving.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman.

Cauliflower-Shrimp Salad

Servings: 6 Servings

Ingredients:

2 cub Shrimp; cooked, peeled, anddeveined
1 ½ cub Rice; cooked
1 cub Cauliflower; flowerets, raw
1/3 cub Green pepper; chopped
2 tablespoon Onion; finely chopped
12 Olive, pimento-stuffed;slicd
½ cub Mayonnaise
½ Lemon; juice of
dash Hot sauce
Salt; to taste
Pepper; to taste
Lettuce leaves

Preparation:

Combine all ingredients except lettuce leaves, mixing well. Chill.
Serve on lettuce leaves.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman.

Ceasar for Two

Servings: 2 Servings

Ingredients:

1 each Clove garlic, minced
1 each Head romaine lettuce
1 each Tin anchovies (millionares)
1 Croutons
4 each Bacon chopped
2 tablespoon Olive oil
2 tablespoon White vinegar
2 tablespoon Worcestershire
1 Dash tobasco
½ Lemon
2 each Egg yolks
1 Cappers
3 tablespoon Parmasean cheese

Preparation:

Crush garlic in oil with fork in bowl. Add ½ can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese.

Ceasar Salad

Servings: 2 Servings

Ingredients:

20 each Large romaine leaves
1 each Head lettuce
1 cub French bread cut ½ in cube
1 each Large garlic clove
1 each Egg
¼ teaspoon Salt
½ each Juice of one lemon
¼ cub Olive oil
½ teaspoon Worcestershire sauce
¼ cub Grated romano cheese
1 each Fresh ground pepper to taste

Preparation:

Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork.
Add salt. Add lemon juice, olive oil and worcestershire. Mix well.
(Makes about ½ cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2.

Celery Seed Dressing

Servings: 2 Servings

Ingredients:

½ cub Sugar
2 teaspoon Cider Vinegar
½ teaspoon Salt
1 teaspoon Celery Seed OR Poppy Seed
¼ cub Lemon Juice
1 teaspoon Dry Mustard
½ cub Vegetable Oil

Preparation:

In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors.

Makes about 1 cup.

Sugguested Serving is to serve with all types of fresh fruit salads.

CELERY-APPLE SALAD WITH CURRANTS

Servings: 6 Servings

Ingredients:

½ cub Dried currants
1 large Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts; crackedleft in large pieces
2 tablespoon Walnut oil
Lemon juice=OR=- Champagne vinegar
Salt
Freshly ground pepper

Preparation:

IF THE CURRANTS ARE HARD, cover them with warm water and set them aside to soften while you cut the celery and apples. When they're soft, after 10 minutes or so, drain them and squeeze out the water.
Separate the stalks of celery and peel the tougher outer stalks.
Slice the celery into thin pieces, straight across or at an angle.
Cut the apples into quarters or sixths if they're large and thinly slice them crosswise. Finely chop the celery leaves and the parsley and crack the nuts. Combine the celery, apples, currants, celery leaves, parsley and walnuts in a bowl. Toss them with just enough walnut oil to coat everything lightly. Add the lemon juice or vinegar to taste, salt lightly, season with pepper and toss again.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Centrefold Nasturtium Salad

Servings: 4 Servings

Ingredients:

15 each Nasturtium leaves
15 each Nasturtium flowers
2 each Sweet onions, thinly sliced
2 each Tomatoes, thinly sliced
2 each Celery ribs, diced
½ cub Tangy vinaigrette, see recipe above

Preparation:

Arrange the nasturtium leaves around the outside of a large flat plate. Lay the flowers on top of the leaves with their stem ends pointing toward the centre of the dish.

Working towards the centre of the plate, ad a layer of onions, then a layer of tomatoes. Continue layering until the dish is full.

Cover the salad & refrigerate for at least 2 hours to let the flavours blend. Sprinkle with celery & drizzle with the vinaigrette. Serve immediately.

"Vegetarian Gourmet" Summer, 1994

Charlene Prickett's Crab Salad with Yogurt Dressing

Servings: 8 Servings

Ingredients:

YOGURT DRESSING:
1 cub Low-fat yogurt
1 tablespoon Chives or spring onions
1 Garlic clove,crushed
2 teaspoon Lemon juice
Vegetable salt

CRAB SALAD:
1 Butter lettuce head
2 pound Crab meat
1 pound Mandarin oranges,seedless
1 pound Fresh peaches,peeled/sliced
4 Shallots,minced
2 Large cucumbers,sliced
½ pound Snow peas
1 Juice of lemon

GARNISH:
Lemon slices
Fresh chives

Preparation:

Charlene Prickett combines brain with brawn on IT FIGURES, her long-running exercise show for Lifetime Television. "I have a real academic streak," says Prickett. "I have a lot of interest in science and in keeping up with the research that's always changing. Every year I go to fitness conferences and sports-medicine clinics throughout the country, and I always like to share what I've learned by including an information element in my shows." So what does the latest research say about the most effective way to get a good workout? Says Prickett, "In terms of being optimally effective, cross-training - weight training, along with some stretching and aerobic activity - has come to be thought of as important. The advantage is that you don't stress the body in the same way every single day, and it prevents injury as well as boredom."

Prickett also believes that women have to work harder than men at battling the bulge. "When you're young or if you're a man, the likelihood of your staying near ideal weight with exercise alone is good. However, if you're female or over 25, it generally takes both regular exercise AND good food choices. That doesn't mean you can never have an ice-cream sundae, but to stay at or near ideal weight, you need to make discriminating food choices."

For dressing: mix all ingredients and chill.

For salad: mix all ingredients except lettuce in a bowl, add dressing, and chill for 1 hour. Arrange lettuce leaves in a salad bowl, add salad.

Garnish with lemon slices and chives.

Cherokee Spiced Jerusalem Artichokes

Servings: 1000 Servings

Ingredients:

166 2/3 pound Jerusalem artichokes or"sunchokes"
83 1/3 cub Cider vinegar
41 2/3 cub Honey
83 1/3 teaspoon Mustard seed
41 2/3 teaspoon Dill seed
166 2/3 tablespoon Chopped fresh dill
Salad greens, for serving

Preparation:

According to the text, the Jerusalem Artichoke is an ancient and still popular Indian (Injun... not the eastern Indian) food. It IS a native North American tuber. (tastes like 'taters, to ME...). Grows from the roots of a perennial sunflower.
Scrub Jerusalem Artichokes and cut into ¼" slices. (Scrub to remove any sand or dirt particles sticking to the skin, and they DO stick there... use a mushroom brush, or similar).
Blanch slices in boiling water for 1 minute, drain and set aside.
Place remaining ngredients in a saucepan and bring to a boil. Pour mixture over sliced artichokes and marinate several hours, refigerated.
Serve as a salad, on a bed of greens.

Source: Spirit of the Harvest

Cherry Coke Salad

Servings: 4 Servings

Ingredients:

40 ounce Cherries, Dark, Pitted
3 ounce Jello, Cherry Gelatin
20 ounce Pineapple, Crushed
1 cub Coca-Cola
½ cub Chopped Pecans

Preparation:

Heat cherries and their juice to boiling. Remove from heat and add Jello. Stir. Add pinapple, juice and all. Pour in coke and nuts.
Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2 hours or until set. Serve cold.

Cherry Tomatoes Stuffed with Avocado-Egg Salad

Servings: 3 Servings

Ingredients:

1 large Ripe avocado
1 tablespoon Mayonnaise
2 teaspoon Lemon juice
4 Hard-cooked eggs; peeled,very finely chopped
¼ cub Onion; finely chopped
¾ teaspoon Salt
¼ teaspoon Pepper
36 Cherry tomatoes-tops removed
Parsley (optional)
Sieved hard-cooked egg*whites* (optional)

Preparation:

Halve and peel avocado. Place in small bowl and mash with fork. Stir in mayonnaise and lemon juice. Add eggs, onion, salt and pepper; blend well. Scoop out cherry tomatoes and turn upside-down on paper toweling to drain for several minutes. (¼-tsp measure is perfect for scooping out tomatoes.) Using pastry bag with no tip, or small spoon, fill each tomato. (This can be done up to 8 hours ahead of time.) Serve on bed of parsley and garnish with sieved hard-cooked egg *white*, if desired.

from Avocado Recipes, Etc. by Teri Gordon "Appetizers"

Chilled Grouper Salad

Servings: 4 Servings

Ingredients:

1/3 cub Light Cottage Cheese
1/3 cub Light Mayonnaise
3 tablespoon Skim Milk
2 teaspoon Horseradish
1 teaspoon Lemon Juice
⅛ teaspoon Lemon Pepper
1 cub Water
½ cub Chablis
½ teaspoon Hot Sauce
1 medium Onion, sliced
4 Strips Lemon Rind
1 pound Grouper Fillet
½ cub Carrot, shredded
½ cub Tomato, chopped
6 cub Romaine, shredded

Preparation:

Process first 6 ingredients in the container of an electric blender or food processor until smooth, set aside. Combine water and next 4 ingredients in a large skillet; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add fillet; cover and simmer 20 minutes or until fish flakes easily when tested with a fork.

Gently remove fillet, and discard liquid. Cover and chill fillet 1 hour. Flake fillet with a fork; arrange fillet, carrot, and tomato on a lettuce-lined serving platter. Serve with Horseradish dressing.
Alternate fish: Jumbo cod, sea bass.

Source: Safeway Nutritional Awareness Programme

Chinese coleslaw a la poggi

Servings: 8 Servings

Ingredients:

1 package Coleslaw 9 8 oz.
1 package Top ramen noodles (oriental)
1 bunch Green onions
½ cub Sunflower seeds
½ cub Slivered almonds
2 teaspoon Butter (split in half)

DRESSING:
½ cub Oil
3 tablespoon Sugar
3 tablespoon Balsamic vinegar
Ramen seasoning

Preparation:

Break the top ramen noodles apart, being careful not to grind them in your hands, then brown them in butter. Noodles should be crisp. Set aside.
Next brown green onions, sunflower seeds and almond slivers in skillet with butter. Set aside.
Mix oil, sugar, vinegar and ramen seasoning to make the dressing.
shake vigorously.
Do not mix ingredients until you are ready to serve.

Chinese pasta salad

Servings: 6 Servings

Ingredients:

1 ½ cub Snow peas
250 g Rice vermicelli
1 Red pepper sliced thin
½ each English cucumber sliced thin
6 ounce Cooked shrimp
130 g Crabmeat
1 tablespoon Fine chopped fresh ginger
1 each Chopped garlic clove
2 tablespoon Sesame oil
½ teaspoon Black pepper
1 ½ teaspoon Salt
2 tablespoon Lemon juice
3 teaspoon Vegetable oil
1 teaspoon Red wine vinegar

Preparation:

Wash and trim snwo peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving.

Chinese Pasta Salad with Creamy Ginger Dressing

Servings: 4 Servings

Ingredients:

1 pound Precooked shanghai noodles
1 each Dash sesame oil for noodles
½ pound Snow peas
½ pound Shrimp, shelled deveined
2 tablespoon Coriander, chopped
2 tablespoon Scallions, minced
1 tablespoon Oil
1 ------shrimp marinade-------
1 teaspoon Salt
¼ teaspoon White pepper
½ teaspoon Chinese cooking wine
1 ----------dressing----------
3 tablespoon Fresh ginger, grated
1 each Small garlic clove, crushed
1 each Egg yolk
1 teaspoon Egg white
2 teaspoon Lemon juice
2/3 cub Vegetable oil (not olive)
1 ½ teaspoon Soy sauce
2 ½ tablespoon Sesame oil
1 tablespoon Cream

Preparation:

Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room temperature.

Chinese Salad

Servings: 6 Servings

Ingredients:

-From the Collection ofLawrence & Cindy Kellie

GREENS:
1 Chinese Cabbage; Napa (head)
½ Green onions; bunch, chopped

NOODLE/NUT MIXTURE:
2 package Ramen Noodles; uncookeddiscard seasoningsbreak noodles in pieces
2 tablespoon Sunflower seeds
1 cub Almonds; sliced
¼ cub Margarine

DRESSING:
½ cub Sugar
¾ cub Oil
¼ cub Red Wine Vinegar
1 tablespoon Soy sauce

Preparation:

Chop cabbage in medium pieces, add chopped green onions.

Brown noodles, sunflower seeds, almonds in margarine (set aside to cool).

Boil sugar, oil, vinegar, and soy sauce, cool completely

Toss everything together just before serving. This salad will not keep overnight-primarily because it will be all eaten, and because the noodles will become soggy and the variety of texture will be destroyed.

If you want salad over several days, keep Greens, Noodle/Nut Mixture, Dressing separate and put together just before eating.

Source: Jean Campbell
Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-03-93 (21:09) Number:
59924 From: LAWRENCE KELLIE Refer#: NONE To: SHARON STEVENS Recvd: NO Subj: Sawdust Salad Conf: (149) COOKING

CITRUS VINAIGRETTE WITH HAZELNUT OIL

Servings: 6 Servings

Ingredients:

1 Orange; grated peel only
4 tablespoon Fresh orange juice
4 teaspoon Lemon juice
1 teaspoon Balsamic vinegar
½ teaspoon Salt
3 Scallions; white parts only minced
¼ teaspoon Fennel seedscrushed in a mortaror under a spoon
5 tablespoon Olive oil
1 tablespoon Hazelnut oil
1 tablespoon Chives sliced into narrow rounds
1 tablespoon Chervil or fennel leaves(chopped)
1 tablespoon Parsley, finely chopped

Preparation:

PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

COBB SALAD

Servings: 6 Servings

Ingredients:

½ each Head iceberg lettuce
½ each Bunch watercress
1 each Small bunch curly endive
½ each Head romaine
2 tablespoon Minced chives
2 each Medium tomatoes *
1 each Whole chicken breast **
6 each Bacon strips; cooked,diced
1 each Avocado; peeled and diced
3 each Hard-cooked eggs; diced
½ cub Crumbled Roquefort cheese

SPECIAL FRENCH DRESSING:
¼ cub Water
¼ cub Red wine vinegar
¼ teaspoon Sugar
1 ½ teaspoon Lemon juice
½ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Worcestershire sauce
¾ teaspoon Dry mustard
½ each Clove garlic; minced
¼ cub Olive oil
¾ cub Vegetable oil

Preparation:

*Note: Tomato should be peeled, seeded and diced. **Chicken breast should be cooked, boned, skinned and diced. Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour ½ cup dressing over salad and toss. Pass remaining dressing at table. Created by: Original Hollywood Brown Derby, Hollywood (C) 1992 The Los Angeles Times

Coca Cola Salad

Servings: 8 Servings

Ingredients:

DISSOLVE:
1 package Lemon jello
1 package Black cherry jello

IN:
2 cub Hot water/Pineapple Juicefrom pineapple chunks

LET COOL, ADD:
2 cub Coca Colayour choice on variety

ADD TO SEMI-THICKENED MIX:
1 cub Chopped nuts
1 cub Black cherries
1 cub Pineapple chunks

REFRIGERATE UNTIL SET:

Preparation:

Follow directions in the ingredient listing
(((((Hugs and Happy Charring)))))

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 05-23-93 (20:56) Number:
47397 From: GODDESS DIANA Refer#: NONE To: ALL Recvd:
NO Subj: Best-ever Brownies CR Conf: (149) COOKING

Coconut Cream Dressing

Servings: 8 Servings

Ingredients:

½ cub Sour Cream
1 tablespoon Honey
3 tablespoon Flaked Coconut
1 tablespoon Lime Juice

Preparation:

In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers.

Makes about ½ cup Dressing

Coke Salad

Servings: 1 Servings

Ingredients:

2 package Cherry Jello
1 can Dark sweet cherries
1 large Can of crushed pineapple
1 cub Pecans
2 small Cokes

Preparation:

Drain juice off of the cherries and pineapple and add enough water to make 2 cups of liquid and heat until boiling. Pour liquid over Jello and stir until well dissolved, then add cherries, pineapple, nuts and Cokes. Chill. Randy Rigg

Cold Potato Salad

Servings: 6 Servings

Ingredients:

6 each Potatoes; large *
1 ;boiling water
½ teaspoon Salt
1 each Onion; medium, minced
3 tablespoon Vinegar
½ teaspoon Mustard; prepared
1 teaspoon Sugar
2 teaspoon Dillseed

Preparation:

* Potatoes should be peeled and quartered.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving ¾ cup of potato water. Dice potatoes.
Add oil and minced onion; toss gently. In small saucepan bring the ¾ cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature.

Cole Slaw

Servings: 10 Servings

Ingredients:

5 tablespoon Mayonnaise, (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoon Yellow mustard (heaping)
2 tablespoon Ketchup
2 tablespoon Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & Perrins
1 each Juice of mediums size lemon
3 teaspoon Salt (to taste)
4 each Bell peppers, sliced
2 each Onions, medium, shredded
1 each Large cabbage, shredded

Preparation:

Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help"

COMPOSED CALIFORNIA CORN SALAD

Servings: 6 Servings

Ingredients:

2 each Ears corn (or more)
1 each Small red bell pepper *
1 each Small green bell pepper*
2 each Small yellow squash,sliced
2 each Sm zucchini, sliced diag.
2 each Small Japanese eggplants*
4 each Basil leaves; chopped
1 each Bunch arugula **
1 each Bunch red leaf lettuce ***
½ cub Rice wine vinegar
½ cub Walnut or olive oil
1 Salt, pepper

Preparation:

Note: In lieu of parboiling, the vegetables can be sauteed in olive oil until tender-crisp, if desired. *Note: Bell peppers and eggplant should be cut in strips. (Eggplant is optional.) **Bibb lettuce may be used instead of arugula. ***Red leaf lettuce should be sliced. Cut corn kernels from cobs into bowl. Set aside. Bring 2 quarts salted water to rolling boil. Drop pepper strips into boiling water. Parboil 1 minute or until color heightens. Remove peppers with slotted spoon and drain. Refresh in bowl of cold water. Set aside. Add yellow squash, zucchini and eggplants to boiling water. Parboil 2 minutes.
Remove with slotted spoon and drain. Set aside. Toss basil with arugula and red leaf lettuce. Arrange greens on large, shallow platter or tray. In large bowl stir to combine vinegar, walnut oil and salt and pepper to taste. Add corn kernels to dressing, toss and drain, reserving dressing. Arrange kernels in spoke pattern to resemble sun rays over greens, mounding some in center. Separately add peppers, squash, zucchini and eggplant to dressing, tossing lightly. Arrange red, green and yellow vegetables in sections between corn kernel spokes. Pour any remaining dressing over salad. Makes 6 to 8 servings (C) 1992 The Los Angeles Times

Corn, Black, Bean and Red Pepper Salad

Servings: 6 Servings

Ingredients:

Stuart Talkofsky
2 cub Corn Kernels ;cooked
16 ounce Black Beans ;Can, rinsed,
;drained
1 Red pepper ;diced
4 tablespoon Olive oil
2 tablespoon Wine vinegar
½ teaspoon Cumin
Salt
Pepper
2 tablespoon Coriander ;sprinkle chopped

Preparation:

Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, ½ teaspoon cumin and salt and pepper to taste. Mix well, sprinkle with 2 tablespoons chopped coriander. Makes 6 servings.

From Newsday, Wed, Aug 4, 1993. "Lend and Ear" by Marie Bianco. Meal Mastered by Stuart Talkofsky

Cornmeal Nips

Servings: 48 Servings

Ingredients:

1 cub Yellow Stone-Ground Cornmeal
1 ½ teaspoon Sugar
1 teaspoon Salt
1 teaspoon Grated Onion
2 tablespoon Butter Or Margarine
1 teaspoon Tabasco Pepper Sauce
1 ½ cub Boiling Water
1 large Egg, Lightly Beaten

Preparation:

For a change of pace from crackers or rolls, serve these zesty little wafers with soups or salads.
~--------------------------------------------------------------------- ~-- Preheat the oven to 400oF. In a large bowl, mix together the cornmeal, sugar,salt, onion, butter and Tabasco sauce. Add the boiling water and stir until it is absorbed. Stir in the egg. Drop by teaspoons onto a greased baking sheet. Bake for 15 minutes, then remove and cool on a rack. From: The Tabasco Cookbook. Typed by Syd Bigger.

Couscous Salad

Servings: 6 Servings

Ingredients:

2 cub Cooked couscous
6 Green onions, chopped
2 medium Tomatoes, seeded and chopped
1 cub Cucumber, seeded and chopped
2 cub Cooked garbanzo beans
1 cub Chopped parsley

DRESSING:
¾ cub Olive oil
½ cub Lemon juice
4 Garlic cloves
2 teaspoon Dijon mustard
1 teaspoon Ground coriander
1 teaspoon Salt
Ground black pepper

Preparation:

Mix all ingredients together and toss with dressing.

Crab 'N Avacado Salad

Servings: 4 Servings

Ingredients:

Pace Picante Sauce
1/3 cub MayonnaiseOR
1/3 cub Light mayonnaise
2 tablespoon Tomato paste
2 tablespoon Sugar, or less
1 tablespoon Sweet pickle relish
1 pound Crab meat or imitation crabmeat, cut into bite-sizepieces
¼ cub Thinly sliced or choppedripe olives or pimiento-stuffed green olives, asdesired
4 Ripe avacados
2 Hard-cooked eggs, sliced orcut into wedges (opt)

Preparation:

For dressing, in small bowl, comebine 1/3 cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine crab meat, olives and ¾ cup of the dressing; mix gently to avoid breaking up crab meat. Cut avacados in half lengthwise; peel and discard pits. Spoon additional Pace Picante Sauce onto 4 serving plates; top each with 2 avacado halves and fill indentations with crab meat mixture. Serve with remaining dressing and additional Pace Picante Sauce. Garnish with eggs, if desired.

CRAB-AND-PINK GRAPEFRUIT SALAD

Servings: 6 Servings

Ingredients:

2 Heads butter lettuce; -=OR=-Boston lettuce, washed and dried
3 Pink grapefruit peeled and sectioned
1 pound Cooked crab meat picked over to remove bits of cartilage

GRAPEFRUIT DRESSING:
2 teaspoon Grated grapefruit peel
1 Shallot; minced
1 tablespoon White wine vinegar
1 tablespoon Balsamic vinegar
½ teaspoon Salt
½ cub Olive oil

Preparation:

SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of lettuce on 6 individual serving dishes. Evenly distribute grapefruit sections and crab meat over lettuce, arranging it attractively.
Drizzle about 1 tablespoon Grapefruit Dressing over each serving.

GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot, white wine vinegar, balsamic vinegar and salt. Whisk in olive oil slowly. Taste for acid and salt and add more if too bland. Stir to blend before using.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Cranberry Orange Salad

Servings: 6 Servings

Ingredients:

1 medium Orange;
½ cub Raw Cranberries;
Sugar substitute equal to 1
Tablespoon sugar
1 package Sugar free gelatin, red;
¾ cub Boiling water;
½ cub Cold water
Ice cubes

Preparation:

Quarter the orange and remove seeds, Combine orange and cranberries in food processor and chop finely. Add sugar substitute and set aside. dissolve gelatin in boiling water. Combine cold water and enough ice cubes to make 1 cup ice water. Add water to gelatin and stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a 2 cup mold or an 8 inch square pan which has been sprayed with Pam.
Chill until firm.

NUTRIENT ANALYSIS: 35 Calories per serving Recipe provided by EVMS (Eastern Virginia Medical School), Norfolk, VA. Submitted by Dick Miale and sampled at Diabetes Holiday Food Fest, Chesapeake General Hospital, Chesapeake, VA. From the files of Al Rice, North PoleAlaska, Feb 1994

Cranberry Salad

Servings: 6 Servings

Ingredients:

From the files of W. Long
Tulsa, Oklahoma
1 Orange - Peeled and chopped
2 cub Cranberries, fresh or canned
1 package 3 oz raspberry jello
1 cub Boiling water
1 cub Sugar, only if using fresh
Cranberries
1 cub Nuts

Preparation:

Mix jello with boiling water. Add sugar, if using fresh cranberries, and mix until dissolved. Add rest of ingredients; chill till set.

Crawfish and Egg Salad

Servings: 8 Servings

Ingredients:

3 each Eggs, hard boiled
1 tablespoon Durkee's famous sauce
1 pound Chopped crawfish or shrimp
2 tablespoon Mayonnaise
1 Salt, if needed
2 tablespoon Dill pickles, finely chopped
1 teaspoon Red cayenne pepper
1 teaspoon Poupon mustard

Preparation:

To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and ½ tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help"

Creamy Apricot Salad Dressing

Servings: 1 Servings

Ingredients:

2 Eggs
1 cub Apricot nectar
1 ½ teaspoon Lemon juice
1/3 cub Sugar
1 teaspoon All-purpose flour
⅛ teaspoon Salt
1 tablespoon Butter or margarine
1/3 cub Chilled whipping cream

Preparation:

1. Beat eggs slightly in a 1-quart glass measuring pitcher. Add apricot nectar and lemon juice; mix.

2. Combine sugar, flour and salt; gradually add to egg mixture, stirring constantly. Cook uncovered in microwave oven 7 minutes at High, or until thickened; stir every 2 minutes.

3. Add butter to dressing; stir until blended. Cool, stirring occasionally unti chilled thoroughly.

4. Just before serving, beat cream to soft peaks and fold into apricot mixture. Serve on Fruit salad.

Yield: About 1-2/3 cups

SOURCE: Adventures in Microwave Cooking

Creamy Caesar Salad with Spicy Croutons

Servings: 6 Servings

Ingredients:

1 cl Garlic, halved
½ cub Nonfat mayonaisse
2 tablespoon Red wine vinegar
2 teaspoon Dijon mustard
2 teaspoon White wine
Worchestershire sauce
1 teaspoon Anchovy paste
¼ teaspoon Pepper
2 teaspoon Olive oil
¾ teaspoon Cajun seasoning
1 Garlic clove, minced
2 cub (¾ inch) sourdough bread
.cubes
18 cub Torn romaine lettuce
1/3 cub (1 1/3 oz) parmesan cheese
(fresh grated is best)

Preparation:

Drop the garlic halves through the opening in a blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended.
Cover and chill at least 1 hour.

Combine oil, Cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400F for 15 minutes or until golden brown.

Place lettuce in a large bowl. Add dressing; toss gently to coat.
Sprinkle with cheese and top with croutons.

Calories; 137 per serving; protein 7.7 gm; fat 4.1 gm; carb 18.2 g; fiber 4.1 gm; chol 4 mg; iron 3 mg; sodium 836 mg; calc 176 mg.

Source: Cooking Light Magazine, July August 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

Creamy Coleslaw

Servings: 4 Servings

Ingredients:

1 ½ cub Shredded green cabbage
1 medium Carrot, grated
½ small Onion, finely chopped
2 tablespoon Lemon juice
¾ cub Eggless mayonnaise
1 tablespoon Caraway seeds
Salt to taste
Pepper to taste

Preparation:

Preparation time: 20 minutes.

From "The Compassionate Cook," People for the Ethical Treatment of Animals, Warner Books, 1993, $8.99.

Combine all the ingredient in a large salad bowl. Sprinkle with salt and pepper and serve.

CREAMY RANCH SALAD DRESSING

Servings: 9 Servings

Ingredients:

1 cub Low-fat cottage cheese
2/3 cub Low-fat plain yogurt
2 Green onions, chopped
1 teaspoon Dijon mustard
½ teaspoon Garlic powder
½ teaspoon Dried basil
¼ teaspoon Dried oregano

Preparation:

In food processor or blender, process cottage cheese andyogurt until smooth. Pour into bowl and stir in onions and seasonings.

Cover and refrigerate for at least 30 min so flavours develop. Store for up to one week. Stir before serving.

Makes 1 2/3 cups. Preparation 10 min, chill 30 min or longer 1 serving 3 tbsp, ½ Milk Choice (2%) 3 g carb, 5 g protein, 1 g fat, 37 cal Source: Choice Menus by Marjorie H. Hollands & Margaret Howard 1993 Canadian Diabetes Assoc.

COMPARISON: 3 tb commercial Ranch-style dressing 216 cal Shared but not tested by Elizabeth Rodier Aug 93

Creole Cabbage Salad

Servings: 8 Servings

Ingredients:

1/3 cub Vegetable oil
3 teaspoon White wine vinegar
2 Beef bouillon cubes
2 tablespoon Water,boiling
3 tablespoon Chopped parsley
1 Garlic clove,minced
½ teaspoon Basil,crumbled
¼ teaspoon Thyme,crumbled
¼ teaspoon Tabasco sauce
8 cub Finely shredded cabbage
1 ½ cub Onions,finely chopped

Preparation:

1. Dissolve bouillon cubes in 2 T boiling water. In large bowl, combine all ingredients except cabbage and onions; mix well.

2. Add cabbage and onions; toss well to coat with dressing.

3. Serve with additional Tabasco if desired.

Creole spinach salad

Servings: 4 Servings

Ingredients:

1 pound Fresh spinach *
1 Red onion, thinly sliced
4 Slices whole wheat bread **
2 tablespoon Chopped roasted pecans
¼ cub Nonfat yogurt
¼ cub Mustard
2 tablespoon Lemon juice
2 tablespoon Balsamic vinegar
1 teaspoon Creole Seasoning
Hot pepper sauce
Ground white pepper
¼ cub Chicken stock

Preparation:

* Clean spinach and remove any tough stems. ** Toast bread and cube.
1. In a large bowl, toss together the spinach, red onion, bread cubes, and pecans. 2. Place the yogurt, mustard, lemon juice, vinegar, seasoning, pepper
sauce and white pepper (to taste) in blender container. Process on high for 1 minute. With blender running, slowly pour in the stock. 3. Pour the dressing over salad. Toss well to combine. Per serving: 149 calories, 4.1 g fat (25%), 6.9 g protein, 0 cholesterol, : 336 mg sodium. Taken from Emeril's of New Orleans as in Prevention magazine, Feb. 1991 Posted by: Sheila Exner, Jan. 1992

Cuban Cod and Black Bean Salad

Servings: 3 Servings

Ingredients:

¾ pound Firm white fish fillets cod, rockfish, snapper, orange roughy, lingcod, pike.
Vegetable cooking spray
1 Clove garlic; minced
1 tablespoon + 4 ts lime juice; divided
¼ cub Vegetable oil
½ teaspoon Ground cumin
¼ teaspoon Red pepper flakes -OR- cayenne pepper
¼ teaspoon Salt
1 can Black beans (15 oz can) drained and rinsed
1 Large orange
4 cub Torn romaine lettuce

Preparation:

Place fish in even layer (tucking under thin ends) on broiler pan coated with vegetable cooking spray. Combine garlic and 2 teaspoons lime juice; spread on fish. Broil about 4 inches from heat about 5 minutes or until fish just flakes when tested with a fork. Transfer to a dish and let cool 10 minutes. Combine oil, remaining 1 tablespoon and 2 teaspoons lime juice, cumin, pepper flakes and salt in a small jar. Shake well and pour 1 tablespoon over fish.
Meanwhile, peel orange, cut into ½-inch slices and separate into segments. Combine with black beams and remaining dressing. Drain fish, break into large chunks and remove any bones. Add to orange mixture and toss gently. Cover and refrigerate 2 hours or up to 24 hours. Serve over romaine.
Makes 3 servings. (Recipe can be doubled.)

Printed in the November 11, 1992, issue of the Simi Valley, CA, Enterprise.

CUCUMBER AND ONION SALAD

Servings: 8 Servings

Ingredients:

4 cub Thinly sliced cucumbers
1 cub Thinly sliced red onions
3 tablespoon Kosher salt
1 tablespoon Sour cream
¼ cub White wine or cider vinegar
1 teaspoon Sugar
1 tablespoon Chopped fresh dill

Preparation:

COMBINE CUCUMBERS, ONION and salt in a colander, place the colander on a plate and place in the refrigerator to drain for 3 hours. Rinse the cucumbers and onions under cold water and gently blot them ("wring them out" in a towel) to eliminate excess water. Place cucumbers and onions in a salad bowl, and add the sour cream, vinegar, sugar and dill. Mix well and serve.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Cucumber In Sour Cream Salad

Servings: 1 Servings

Ingredients:

1 each Med cucumber thin sl 3 cups
1 teaspoon Salt
½ cub Sour cream
1 tablespoon White vinegar
2 each Drops of tabasco
2 tablespoon Chopped chives
1 teaspoon Dill seed or fresh chop dill
1 each Dash of pepper

Preparation:

Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on peper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill.

Cucumber Relish Salad

Servings: 4 Servings

Ingredients:

2 each Cucumbers; medium
1 ½ tablespoon Sugar
1 ½ tablespoon Cider vinegar
½ teaspoon Salt
⅛ teaspoon Pepper
½ cub Sour cream
1 tablespoon Parsley; fresh, minced

Preparation:

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.

Cucumber Salad

Servings: 6 Servings

Ingredients:

1 package Lime gelatin (3 oz.)
1 cub Hot water
1 cub Cucumber, scrubbed & grated
½ cub Onion, grated
1 cub Sour cream
1 cub Cottage cheese
1 cub Mayonnaise

Preparation:

Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving.

Dixie Boiled Salad Dressing

Servings: 12 Servings

Ingredients:

½ cub corn oil
1 tablespoon black pepper, freshly
¼ cub lemon juice, fresh
1 teaspoon grated lemon peel
2 tablespoon brown sugar
¼ cub cider vinegar
6 each egg yolks, hard boiled
1 teaspoon salt
½ teaspoon garlic, minced
1 tablespoon oregano, dried & crushed
2 tablespoon onion, minced

Preparation:

Bring oil to a boil and add the sugar, lemon juice, lemon peel, & vinegar. Reduce heat to low and add the garlic, onions, oregano, salt & pepper. Cook for 3 minutes and remove from heat. Mash egg yolks and stir into pot. Allow to cool to room temp then mix into sald or pour over. NOTE* For a sweeter dressing add 1 more Tablespoon of brown sugar. Origin: Miss Annabelle Greystone's Boardinghouse in Birmihngham, Al. circa 1898.

Double Raspberry Salad

Servings: 8 Servings

Ingredients:

1 package Raspberry Jello
1 cub Boiling water
1 package Frozen raspberries
1 can Whole cranberries

Preparation:

Dissolve Jello in boiling water. Mix in raspberries and cranberries.
Chill until firm. Mrs. Harold T. Cook

Dump Fruit Salad

Servings: 6 Servings

Ingredients:

1 cub Mandarin oranges, drained
1 cub Pineapple chunks, drained
1 cub Flaked coconut
2 cub Miniature marshmallows
1 cub Sour cream (high quality)
1 tablespoon Sugar
6 Maraschino cherries for the
Garnish (optional)

Preparation:

Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl. Fold in the sour cream and marshmallows. Transfer to decorative serving bowl, cover with plastic wrap and refrigerate up to 24 hours.
Right before serving you could garnish with a few maraschino cherries placed on the top of the salad.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Dutch Apple Salad

Servings: 5 Servings

Ingredients:

1 cub Cooked, diced Ham
2 Apples, peeled cored,chopped
¾ cub Cooked, diced Potatoes
2 Hard-cooked Eggs, chopped
2 Pickles, chopped
¼ cub Italian or Buttermilk dressi

Preparation:

Combine ingredients and serve on lettuce leaves.
################################################# Waldorf salad is traditionally a mix of coarsely chopped nuts, apples, celery, and raisins combined with mayonnaise. For a change, substitute fresh chunks of pineapple for the celery, and buttermilk dressing instead of mayonnaise.

Eggplant a la Provencale

Servings: 4 Servings

Ingredients:

3 large Eggplants
Coarse salt
Olive oil
2 pound Ripe tomatoes
3 each Garlic cloves, chopped
2 tablespoon Parsley, chopped
1 tablespoon Lemon juice
⅛ teaspoon Sugar
Salt & pepper
Parsley to garnish

Preparation:

Cut unpeeled eggplants into ½" diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid. Allow to drain for 30 minutes. Wipe with a damp cloth.

Heat enough olive oil to cover bottom of a large skillet. Fry gently over medium heat, turning often till tender. Remove from pan & drain.

Plunge tomatoes into boiling water for a few seconds, peel & deseed.
Saute remaining pulp in a little olive oil till soft. Add garlic & parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from heat, cool, add lemon juice, sugar, salt & pepper.

Place eggplant in a shallow serving dish or glass bowl. Pour tomato mixture on top & chill till ready to serve. Garnish with parsley sprigs.

"Vegetarian Times Cookbook"

Eggplant Salad

Servings: 6 Servings

Ingredients:

1 pound Eggplant, peeled & cubed
1 pound Tomatoes, chopped
2 teaspoon Hungarian paprika
1 teaspoon Salt
1 each Garlic clove, minced
Tabasco sauce to taste
4 tablespoon Olive oil

Preparation:

In a pot, cover eggplant with cold water, bring to a boil & cook for ½ an hour. Drain & press with a spoon to remove excess moisture.

Combine eggplant & tomatoes with remaining ingredients. Saute in moderately hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing. Chill before serving.

"The Africa News Cookbook"

FAVOURITE CAESAR SALAD

Servings: 6 Servings

Ingredients:

SALAD DRESSING
3 tablespoon Light mayonnaise
1 Clove garlic, minced
2 tablespoon Red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon Lemon juice
1 dash Hot pepper sauce
1 dash Worcestershire sauce
¼ cub Olive oil
2 tablespoon Water
SALAD
8 cub Romaine lettuce leaves torn
1 ½ cub Toasted bread croutons
1 tablespoon Grated Parmesan cheese

Preparation:

Whisk together mayonnaise, garlic, vinegar, mustard, lemon juice, hot pepper sauce and Worcestershire sauce. Gradually whisk in olive oil and water until blended and smooth.

Place torn lettuce, croutons and cheese in large salad bowl. Toss with 1/3 cup salad dressing (about ½ of dressing). Refrigerate remaining dressing for a second salad. For single serving of salad, use about 1 cup lettuce, ¼ cup croutons, 1 tb salad dressing and 1 ts Parmesan cheese.

Makes 6 servings and 2/3 cup salad dressing, preparation 15 min Each serving: ½ Starchy Choice, 2 Fats & Oils 9 g carbohydrate, 2 g protein, 8 g fat, 1 g fibre, 119 cal

Source: Choice Menus by Marjorie Hollands and Margaret Howard 1993 Canadian Diabetes Assoc. Shared but not tested by Elizabeth Rodier Aug 93.

Fennel, Orange and Caper Salad

Servings: 4 Servings

Ingredients:

2 each Fennel bulbs
1 tablespoon Capers;drained
1 tablespoon Dill, fresh; chopped

DRESSING:
¼ each Orange; seeded
2 teaspoon Red wine vinegar
1 tablespoon Dijon mustard
2 teaspoon Sugar
½ teaspoon -Salt
4 tablespoon Olive oil

Preparation:

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in a large bowl with the capers and the dill. Make the dressing. Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve. SERVES:4

Source:_The David Wood Food Book_by David Wood posted by Anne MacLellan

Fiesta Corn Salad

Servings: 4 Servings

Ingredients:

1 each Whole kernel corn, 15 ¼
Oz can, drained
1 cub Fresh tomato, chopped
1 cub Cucumber, peeled/chopped
½ cub Celery, chopped
½ cub Green pepper, diced
½ cub Red pepper, diced
½ cub Red onion, diced
½ cub Italian salad dressing

Preparation:

Combine all ingredients; chill several hours before serving. If planning to store this salad for any length of time, omit the cucumber, as it will become watery. Instead, substitute more tomato and celery for the cucumber.

Courtesy of Loren Martin, Big Cabin, Oklahoma

Firecracker Salad

Servings: 6 Servings

Ingredients:

1 tablespoon Sesame seed, toasted
2 tablespoon Distilled white vinegar
2 teaspoon Sugar
1 teaspoon Minced fresh ginger root
4 teaspoon Kikkoman Soy Sauce
1 cub Julienned radishes
1 cub Julienned cucumber
4 cub Finely shredded lettuce (iceberg)
2 teaspoon Minced fresh cilantroOR- parsley

Preparation:

Mix first 5 ingredients, stirring until sugar dissolves. Combine radishes, cucumber and 3 Tbsp. dressing; cover and refrigerate 30 minutes, stirring occasionally. Toss lettuce with cilantro in large bowl. Pour radish mixture and remaining dressing over lettuce; toss lightly to combine.

Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias

Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120

Five Cup Fruit Salad

Servings: 8 Servings

Ingredients:

11 ounce Can mandarin oranges, draind
13 ½ ounce Can pineapple chunks, draind
½ cub Juice from pineapple
1 ½ cub Miniature marshmallows
2 cub Sour cream
3 ½ ounce Flaked coconut
1 Grapes/cherries for garnish

Preparation:

Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries.
Mrs. Robert F. Lewis

FRENCH DRESSING

Servings: 1 Servings

Ingredients:

½ teaspoon Salt
½ teaspoon Black pepper
¼ teaspoon White pepper
1 tablespoon Dijon-style mustard
1 teaspoon Hot dry mustard
2 tablespoon Red wine vinegar
3 tablespoon Red wine
10 tablespoon Peanut oil

Preparation:

Combine salt, black pepper, white pepper and mustards and mix well.
Add vinegar and wine and beat until smooth. Gradually add oil and beat until dressing coats metal spoon. Serve with cold vegetables or salad greens.

Makes 1 cup

Created by: Le St. Germain, Los Angeles

(C) 1992 The Los Angeles Times

French Mushroom Salad

Servings: 4 Servings

Ingredients:

12 each Mushrooms
1 cub Olive oil
12 small Pearl onions
2 small Boston lettuce heads
2 large Tomatoes
2 each Celery stalks, diced
1 small Lemon, juiced
2 teaspoon Tomato paste
1 each Sprig fresh thyme, chopped
1 each Bay leaf
1 teaspoon Coriander seeds
4 ounce Dry white wine
Salt & pepper

Preparation:

Clean mushrooms. Leave caps whole, but chop stems coarsely. Fry in ½ c oil till soft. Set aside to drain. Peel onions, quarter lettuce & slice tomatoes. Add to a frying pan with celery, lemon juice, tomato paste, thyme, bay leaf, coriander, wine & the rest of the oil. Season & simmer for 20 to 25 minutes. Onions should be tender.

Remove mushrooms to a shallow dish & bring remaining ingredients to a rapid boil for 4 minutes. Pour over mushrooms & chill til lready to serve.

Vegetarian Times Cookbook"

French Rice Salad

Servings: 6 Servings

Ingredients:

3 cub Cooked rice
1 cub Diced carrots
1 cub Diced green bell pepper
1 cub Sliced mushrooms
1 cub Green peas
1 small Celery stalk
2 tablespoon Chopped fresh parsley

MARINADE:
¼ cub Olive oil
¼ cub Vegetable oil
¼ cub Lemon juice
1 each Garlic clove, pressed
1 teaspoon Dried tarragon
1 teaspoon Dill
1 teaspoon Marjoram
1 teaspoon Basil

Preparation:

Place the rice in a large bowl. Steam the carrots, peppers, mushrooms & peas, separately, till tender but firm. Add steamed vegetables, celery & parsley to rice. Whisk marinade ingredients together. Pour over the rice mixture & toss gently. Refrigerate till well chilled, stirring occasionally. Garnish with tomato wedges & green olives.

"New Recipes from Moosewood Restaurant"

Fresh Spinach Salad

Servings: 1 Servings

Ingredients:

2 tablespoon Caesar salad dressing
4 tablespoon Cottage cheese
1 Fresh spinach

Preparation:

Two hours before serving, marinate Caesar salad dressing with cottage cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve. Mrs. John P. Elberti

Fresh Vegetable Scallop Salad

Servings: 4 Servings

Ingredients:

1 pound Bay scallops
½ cub Freshly squeezed lime juice
2 tablespoon Sliced scallions
1 tablespoon Coriander leaves,chopped
1 tablespoon Olive oil
1 Small clove garlic,halved
¼ teaspoon Salt
1 dash Tabasco sauce
1 Small head Bibb lettuce
1 Medium red bell pepper
1 Medium tomato,seeded/strips
1 Small cucumber,pared/sliced
Fresh coriander sprigs(opt)

Preparation:

1. In medium bowl, combine uncooked scallops, lime juice (6 limes), scallions, coriander, olive oil, garlic, salt and Tabasco.

2. Cover; let mixture stand 5 hours at room temperature or refrigerate overnight, stirring occasionally.

3. Line a serving plate with lettuce leaves; spoon vegetables and scallop mixture on lettuce, garnishing with fresh coriander if desired.

NOTE: This salad can be made with any cooked seafood: shrimp, crayfish, crabmeat or lobster.

Frosty Strawberry Salad

Servings: 4 Servings

Ingredients:

2 tablespoon Mayonnaise
1 package (8 oz) cream cheese
2 cub Fresh strawberries, mashed

OR:
1 package (10 oz) frozen strawberries
2 tablespoon Lemon juice
½ cub Thick cream, whipped OR
1 8 oz. Cool Whip

Preparation:

Cream mayonnaise and cheese. Blend in strawberries and lemon juice.
Fold in whipped cream. Freeze. cut into squares. Serve on lettuce leaf and garnish with fresh whole strawberries.

Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120

Fruchtsalat mit Nussen (Fruit Salad With Nuts)

Servings: 4 Servings

Ingredients:

1 each Honeydew Melon; Small
2 each Oranges
1 cub Blue Grapes
1 Lettuce Leaves
12 each Walnut Halves

DRESSING:
8 ounce Yogurt; (1 Container)
1 tablespoon Lemon Juice
1 tablespoon Orange Juice
1 tablespoon Tomato Catsup
2 tablespoon Evaporated Milk
1 Salt; Dash
1 White Pepper; Dash

Preparation:

Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings.
Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving.

Fruit and Cream Layered Salad

Servings: 6 Servings

Ingredients:

THE TOPPING:
1 package 3 oz soft cream cheese
1 package 8 oz strawberry yogurt
1 tablespoon Sugar
2 tablespoon Lemon juice
2 cub Frozen whipped topping, thaw
¼ teaspoon Almond extract

THE SALAD:
2 cub Fresh blueberries
3 Ripe peaches, peeled&sliced
2 cub Fresh strawberries, halved
2 cub Seedless green grapes
1 can 20 oz Mandarin oranges,
.drained

Preparation:

In a small bowl, combine the cream cheese, yogurt, sugar and lemon juice. Beat at medium speed until smooth. Add whipped topping and extract. Continue beating until smooth and thick. Refrigerate.

In a large glass serving bowl, layer blueberries, peaches and strawberries. Spoon half of the topping mixture over the fruit. Layer grapes and Mandarin oranges over topping. Spoon remaining half of topping over to within 1 inch of the edge. Chill until time to serve.

Source: Micahel Sooter, Intelec Cooking conference Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

Fruit Salad With Nuts

Servings: 4 Servings

Ingredients:

1 each Honeydew melon; small
2 each Oranges
1 cub Blue grapes
1 Lettuce leaves
12 each Walnut halves
1 ----------dressing----------
8 ounce Yogurt; (1 container)
1 tablespoon Lemon juice
1 tablespoon Orange juice
1 tablespoon Tomato catsup
2 tablespoon Evaporated milk
1 Salt; dash
1 White pepper; dash

Preparation:

Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings.
Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving.

Garlic-Roasted Potatoes and Greens

Servings: 5 Servings

Ingredients:

2 pound Thin-Skinned Potatoes;scrubbed and cut into ¾"dice
6 large Cloves Garlic; peeled andquartered lengthwise
1/3 cub Extra-Virgin Olive Oil
3 tablespoon Wine Vinegar
Salt
Pepper
4 cub Watercress Sprigs; rinsedand crisped
2 tablespoon Chives; chopped

Preparation:

Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450øF.
until well browned, about 1 ¼ hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives.

Per serving: 284 calories, 4.3 g protein, 15 g fat, 35 g carbohydrate, 25 mg sodium, no cholesterol.

Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA

Gazpacho Shrimp and Artichoke Salad

Servings: 4 Servings

Ingredients:

2 tablespoon Vinegar
1 teaspoon Black peppercorns
4 medium Artichokes,rinsed
1 pound Shelled cooked tiny shrimp
Salt

CILANTRO DRESSING:
3 tablespoon Olive oil
¼ cub White wine vinegar
1 Garlic clove,minced/pressed
1 tablespoon Minced green onion
1 tablespoon Minced celery
1 small Firm-ripe tomato,finelychopped
1 small Avacado,peeled/pitted/diced
1 tablespoon Minced fresh cilantro

Preparation:

In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems even with bases, cut off top third of each, and trim off remaining thorny leaf tips.

Boil artichokes gently, covered, until bottoms are tender when pierced, 25-30 minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers.
Set artichokes upright on plates, flaring leaves slightly.

Mix shrimp with dressing; spoon equally into artichokes. Season with salt.

*** CILANTRO DRESSING ***

Mix all ingredients.

Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams saturated); 18 grams carbohydrates; 382 milligrams sodium; 221 milligrams cholesterol.

~ Janet Lauck, Fresno, California.

Ginger Apple Salad

Servings: 4 Servings

Ingredients:

8 Apples, cored and chopped
1 tablespoon Grated Ginger Root
1 cub Chopped Celery
½ cub Raisins
½ cub Chopped Walnuts
2 tablespoon Honey
1/3 cub Orange Juice

Preparation:

Combine above ingredients and chill. Serve on lettuce leaves. Nice, garnished with slices of orange and mint leaves.

Ginger Salad Dressing

Servings: 12 Servings

Ingredients:

½ cub Sesame or soy oil
¼ cub Soy sauce
1/3 cub Diced Onion
¼ cub Diced celery
3 tablespoon Rice wine vinegar; plus---->
1 teaspoon Rice wine vinegar
2 tablespoon Diced fresh ginger
2 teaspoon Sugar
1 ½ teaspoon Grated lemon peel
½ teaspoon Catsup
¼ teaspoon Black pepper

Preparation:

Place all ingredients into blender or food processor and blend until vegetables are pureed. Store in covered jar. Shake thoroughly before using. Karen Mintzias TCVC49A

GOAT'S CHEESE SALAD WITH SWEET AND SOUR ONIONS

Servings: 6 Servings

Ingredients:

3 g somerset goat's cheese
2 Spanish onions
2 tablespoon Olive oil
1 ounce Butter
Mixed green salad
Rocket
3 tablespoon Sherry vinegar
3 tablespoon Caster sugar
4 Sun dried tomatoes
Salt & pepper

FOR THE DRESSING:
2 tablespoon Red wine vinegar
2 tablespoon Sherry vinegar
8 tablespoon Olive oil
8 tablespoon Sesame oil
Salt & pepper

Preparation:

Make the dressing by combining the vinegars and seasoning and then vigorously whisking in the combined oils to make a 'creamy' emulsion.
Chop the tomatoes very finely, add them to the dressing, and leave to stand on one side. Peel the onions and slice them into rings, no more than ¼in thick preferably finer.

Put the oil and butter into a frying pan and heat over a moderate flame. Once the butter has finished bubling, add the onion rings, stirring round until they are all well coated. Cook for about 15 minutes, tossing and stirring frequently until the onions have softened and taken on a little colour. Remove the pan from the heat and set aside.

Slice the goats cheeses into halves. Turn the grill on high. Quickly dress the salad leaves with a little of the dressing and divide between 6 plates. Then place the cheese halves on a baking tray, cut side up, and put under for about 5 minutes, or until the tops are covered with golden brown freckles and the cheese inside has started to melt. Put the onions back over a high flame and, stirring continually, tip in the sherry vinegar and sugar. Bubble furiously for a couple of minutes until you can see the juices have turned syrupy. Remove from the heat and season lavishly with salt and pepper.

To serve, put a goat's cheese half on each plate with the salad and then strew with the sweet and sour onions. Finally, dress with another tablespoon of the dressing, making sure that each plate gets a good sprinkling of sun-dried tomatoes.

GREEK-STYLE SALAD

Servings: 3 Servings

Ingredients:

3 Lettuce leaves - romaine
1 medium Roma tomato
¼ cub Feta cheese, crumbled
DRESSING
½ tablespoon Olive oil
½ tablespoon Lemon juice
¼ teaspoon Oregano
¼ teaspoon Garlic salt
1 pinch Thyme
1 pinch Pepper
6 Black olives, pitted

Preparation:

Tear lettuce into bite-sized pieces. Cut tomato into small chunks. In glass bowl, combine lettuce, tomato, cheese, (cucumber slices are nice, too); cover and chill.

DRESSING: In a cup, combine olive oil, lemon juice, spices and beat together with a fork. Pour dressing over salad and toss gently to coat ingredients.

Slice olives and sprinkle over salad.

Light & Easy pg 83 Each serving 1 milk choice, 1 extra veg (free), 1 fat & oils.

Shared by Elizabeth Rodier April 1993.

Green and Gold Bean Salad

Servings: 6 Servings

Ingredients:

1 can (1lb) cut grn beans, drained
1 can (1lb) cut wax beans, drained
1 cub Diced celery
1 teaspoon Dillweed
½ cub Bottled creamy onion dressng
¼ cub Slivered almonds (optional)
½ cub Salad croutons

Preparation:

Mix drained beans, celery and dill, and chill. Just before serving add nuts, croutons and dressing. Mrs. Harold T. Cook

Green Bean Salad with Mint

Servings: 8 Servings

Ingredients:

1 ½ pound Fresh green beans
¾ cub Extra-virgin olive oil
½ cub Fresh mint leaves
¼ cub White wine vinegar
½ teaspoon Salt
1 Clove garlic
¼ teaspoon Freshly ground black pepper
1 cub Toasted walnuts (see NOTE)*
1 cub Chopped red onion
1 cub Crumbled feta cheese

Preparation:

*NOTE Place walnuts on cookie sheet or in shallow pan and broil in oven until browned and aromatic, 5 to 10 minutes, stirring and turning once or twice.

Wash beans and trim ends; cut into thirds. Parboil by dropping into boiling water 5 minutes. Drain and plunge into ice water 5 minutes; drain and chill.
combine oil, mint leaves, vinegar, salt, garlic and pepper in food processor or blender and process 20 seconds; set aside. Place beans in large glass bowl and top with toasted walnuts, red onion and feta.
Pour dressing over salad and toss. Best if made 2 hours ahead of time and or the day before to develop flavors.

From: FoodSection Houston Chronicle Best Recipe's '93

Green-Bean Salad

Servings: 4 Servings

Ingredients:

1 pound Green beans; fresh *
1 ;boiling salted water
¼ cub Stock; **
3 tablespoon Vinegar
3 tablespoon Vegetable oil
2 each Onions; med., thinly sliced
½ teaspoon Dried dillseed
1 teaspoon Sugar

Preparation:

* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cook beans in boiling salted water until just tender. Reserve ¼ cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.

GRILLED EGGPLANT SALAD

Servings: 6 Servings

Ingredients:

2 each Large tomatoes *
3 each Shallots; minced
2 tablespoon Chopped fresh mint
1 Olive oil
3 tablespoon Vinegar
1 Salt
1 Freshly grnd. white pepper
1 teaspoon Grated lemon peel
2 each White eggplants
2 each Yellow tomatoes
16 each Mint leaves

Preparation:

*Note: tomatoes should be peeled, seeded and chopped. Combine tomatoes, shallots and chopped mint in bowl. Add 1/3 cup olive oil and vinegar. Season to taste with salt and pepper. Add lemon peel.
Refrigerate at least 1 hour to blend flavors. Cut eggplants into ¼-inch slices. Sprinkle with salt and pepper and brush both sides of each slice with olive oil. Place eggplant slices on grill over low coals and cook until eggplant is browned on both sides, brushing frequently with olive oil to keep moistened. Keep warm. When ready to serve, cut yellow tomatoes into ¼-inch slices. Pour chopped tomato mixture on platter, spreading to cover bottom. Alternately, arrange overlapping slices of eggplant and tomato. Insert mint leaf between each vegetable slice. Sprinkle with salt and pepper and splash of olive oil, if desired. Created by: Wolfgang Puck, Spago, Los Angeles (C) 1992 The Los Angeles Times

GRILLED PRAWN SALAD

Servings: 6 Servings

Ingredients:

5 tablespoon Olive oil
1 teaspoon Chopped fresh thyme
½ teaspoon Minced garlic
30 each Small prawns *
2 cub Dry white wine
4 tablespoon Unsalted butter
2 ounce Sugar
12 each Cloves garlic
1 each Head radicchio
½ each Head escarole
1 cub Mache leaves
6 ounce Feta cheese, crumbled
1 tablespoon Sherry wine vinegar
1 Salt, pepper
16 each Nicoise olives

Preparation:

*Note: Use 30 to 40 small prawns, or 12 to 18 medium ones. Prawns should be peeled and deveined. Combine 2 tablespoons olive oil, thyme and minced garlic in small bowl. Dip prawns in oil mixture to coat well. Grill over hot coals just until seared. Combine white wine, butter and sugar with garlic cloves in saucepan. Reduce to syrupy consistency. (Garlic will be candied.) Set aside. Combine radicchio, escarole and mache in bowl. Toss greens with garlic-syrup mixture (including candied garlic) and feta cheese. Add sherry vinegar and 3 tablespoons olive oil and season to taste with salt and pepper. Toss again then distribute greens among 6 plates. Arrange prawns and olives over greens. Created by: Roy Yamaguchi, 385 North, Los Angeles (C) 1992 The Los Angeles Times

Grill-Side Garden Salad

Servings: 6 Servings

Ingredients:

2 medium Tomatoes, seeded and chopped
1 medium Zucchini, diced
1 cub Frozen whole kernel corn,thawed
1 small Ripe avacado, peeled, seededand coarsely chopped
1/3 cub Thinly sliced green onionswith tops
1/3 cub Pace Picante Sauce
2 tablespoon Vegetable oil
2 tablespoon Chopped fresh cilantro orparsley
1 tablespoon Lemon or lime juice
¾ teaspoon Garlic salt
¼ teaspoon Ground cumin

Preparation:

Combine tomatoes, zucchini, corn, avacado and green onions in large bowl. Combine remaining ingredients; mix well. Pour over vegetable mixture; mix gently. Chill 3-4 hours, occasionally stirring gently.
Stir gently and serve chilled or at room temperature with additional Pace Picante Sauce.

Makes about 4 cups salad.

NOTE: One cup cooked fresh corn kernels or one can (8.75 oz) whole kernel corn, drained, may be substituted for frozen corn.

Guacamole Salad

Servings: 4 Servings

Ingredients:

5 each Large avocados
1 each Medium tomato, chopped
2 ½ tablespoon Lemon or lime juice
1 each Medium garlic clove, minced
4 ounce Can chopped green chili
1 teaspoon Salt

Preparation:

Peel and chop avocados into a bowl. Mash with garlic and lemon juice.
Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves.
Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening. NOTE: This is my own recipe and the chili can be adjusted to taste. Also, I sometimes replace the tomato and green chili with salsa.

Guacomole Dip or Salad Dressing

Servings: 2 Servings

Ingredients:

1 large Avocado; peeled & mashed
1 tablespoon Lemon juice
1 teaspoon Onion; finely minced
⅛ teaspoon Cayenne pepper
2 tablespoon Tomato bits
3 tablespoon Miracle Whip (or more)

Preparation:

Use a ripe avocado. After mashing, immediately add lemon juice.
Onions must be very, very finely minced. Add enough cayenne to make the taste sharp, not hot. Add only enough Miracle Whip Salad Dressing for smoothness. To use as a salad dressing, add more Miracle Whip.

This recipe taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl.

Gujerati Carrot Salad

Servings: 4 Servings

Ingredients:

5 Carrots;medium
¼ teaspoon -Salt
2 tablespoon Vegetable oil
1 tablespoon Whole black Mustard seeds
2 teaspoon Lemon juice

Preparation:

This is a Madhur Jeffrey recipe, published in the Toronto Sun.
"Jaffrey was in town last week teaching at the Bonnie Stern School of Cooking. Using ingredients available locally, primarily in the shops along Gerrardjust west of Coxwell, she wowed the classes with her masterful teaching, attention to detail and wonderful aromatic dishes. She also proved how good and easy Indian cooking can be. ...
Jaffrey taught us how roasting, crushing and grinding bring out different qualities in a spice. Crushing mustard seeds, for example, brings out their heat but tossing them 'til they pop in hot oil calms the heat and brings out a sweet nuttiness. Black mustard seeds, the finest mustard seeds are essential and inexpensive ingredient, found in Indian groceries."

Trim and peel and grate carrots. In a bowl, toss with salt and set aside. In a small heavy pan over medium heat, heat oil. When very hot, add mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour oil and seeds over carrots. Add lemon juice and toss.
SERVES:4 Serve at room temperature or cold.

SOURCE: Madhur Jaffray, The Toronto Sun

Gurkensalat (Cucumber Relish Salad)

Servings: 4 Servings

Ingredients:

2 each Cucumbers; Medium
1 ½ tablespoon Sugar
1 ½ tablespoon Cider Vinegar
½ teaspoon Salt
⅛ teaspoon Pepper
½ cub Sour Cream
1 tablespoon Parsley; Fresh, Minced

Preparation:

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.

Hawaiian Grilled Fish Salad with Pineapple

Servings: 6 Servings

Ingredients:

6 Firm fish steaks or fillets salmon, halibut, swordfish tuna, mahimahi, amberjack or opah about 6 ounces each
2 teaspoon + 1 tb oil; divided
4 teaspoon Lemon juice; divided
4 teaspoon Minced fresh ginger; divided
1 Medium yellow bell pepper diced
1 Small sweet onion or red onion finely chopped
2 can Crushed pineapple in juice 8 ounce cans
½ cub Golden raisins
¼ teaspoon Cayenne pepper
3 cub Torn fresh spinach
3 cub Torn fresh romaine

Preparation:

Rinse fish in cool water and pat dry. Combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger and coat both sides of fish. (Refrigerate for up to an hour.) To prepare Pineapple Salsa, heat remaining oil in a medium skillet. Add yellow pepper and onion and saute until soft. about 4 minutes. Add crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; saute until pineapple is warm, about 4 minutes longer. (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.) Grill fish 4 to 5 inches from hot coals, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for ¾-inch thick fish steaks. Divide spinach and romaine among six plates and place a grilled fish steak on each. Top with pineapple salsa as a dressing.

Yield: 6 servings.

Printed in the November 11, 1992, issue of the Simi Valley, CA, Enterprise.

Heringsalat (Herring Salad)

Servings: 4 Servings

Ingredients:

8 ounce Pickled Herring; Drained
½ each Green Pepper; Seed And Dice
1 each Apple; Tart, Core And Dice
1 each Orange; Sectioned And Diced
2 teaspoon Onion; Grated
2 tablespoon Vegetable Oil
1 tablespoon Vinegar
4 each Lettuce Leaves; Cupped

Preparation:

Combine ingredients and marinate in refrigerator for at least 1 hour.
Serve on inner tightly cupped lettuce leaves.

Heringstopf mit Saurer Sahne (Herring Salad With Sour Cre

Servings: 4 Servings

Ingredients:

SOUR-CREAM SAUCE:
1 cub Sour Cream
½ cub Yogurt
½ Lemon; Juice Only
¼ teaspoon Sugar

SALAD:
2 each Onions; Small
2 each Apples; Medium, Tart
8 each Herring Fillets; Marinated
2 teaspoon Dill; Fresh OR
½ teaspoon Dillweed; Dried

Preparation:

Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar.
Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours.
Sprinkle with dill before serving.

Herring Salad With Sour Cream Sauce

Servings: 4 Servings

Ingredients:

1 ------sour-cream sauce------
1 cub Sour cream
½ cub Yogurt
½ Lemon; juice only
¼ teaspoon Sugar
1 -----------salad------------
2 each Onions; small
2 each Apples; medium, tart
8 each Herring fillets; marinated
2 teaspoon Dill; fresh or
½ teaspoon Dillweed; dried

Preparation:

Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar.
Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours.
Sprinkle with dill before serving.

Homemade Croutons

Servings: 2 Servings

Ingredients:

1 tablespoon Butter
5 tablespoon Light oil
2 each Garlic cloves minced
1 teaspoon Oregano
1 teaspoon Thyme
5 each Day old bread

Preparation:

Melt butter in skillet then add oil. Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into ½" cubes.
Fry slowly until lightly brown.

Honey and Garlic Dressing 2

Servings: 6 Servings

Ingredients:

1 ½ cub Mayonnaise
¼ cub Red wine vinegar
3 tablespoon Liquid honey
2 each Garlic cloves, crushed
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 each Salt and pepper to taste

Preparation:

Mix all the ingredients together with a wire whisk (remember this month is dedicated to exercise and diet) and allow to sit in the fridge overnight. Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions

HONEY FRENCH DRESSING

Servings: 1 Servings

Ingredients:

2/3 cub Sugar
1 teaspoon Dry mustard
1 teaspoon Paprika
¼ teaspoon Salt
1 teaspoon Celery seeds
1/3 cub Honey
5 tablespoon Vinegar
1 tablespoon Lemon juice
1 teaspoon Grated onion
1 cub Oil

Preparation:

Mix sugar, mustard, paprika, salt and celery seeds. Add honey, vinegar, lemon juice and onion. Slowly beat oil into dressing with rotary beater.

Makes 2 cups

(C) 1992 The Los Angeles Times

Honey garlic dressing

Servings: 5 Servings

Ingredients:

3 each Egg yolks
4 cub Olive oil
1 tablespoon Paprika
1 tablespoon Crushed black pepper
1 ½ tablespoon Salt
1 tablespoon Fresh purred garlic
½ cub Honey
¾ cub Tarragon
¾ cub Red wine vinegar

Preparation:

In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended. This dressing must be stored in the fridge or it will spoil. Yield 5 cups

Honey Mustard Dressing #2

Servings: 112 Servings

Ingredients:

3 tablespoon Cider Vinegar
3 tablespoon Honey
6 tablespoon Mayonnaise
1 tablespoon Dijon Mustard
1 tablespoon Onion; finely minced
1 ½ tablespoon Fresh Parsley; chopped
1 pinch Salt
¾ cub Vegetable Oil

Preparation:

Heat vinegar and honey in a heavy small saucepan over low heat, stirring until honey dissolves. Pour into bowl and cool. Whisk in mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil.

Source: Gourmet Magazine TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

HONEY-MUSTARD DRESSING

Servings: 1 Servings

Ingredients:

1 tablespoon Dijon-style mustard
2 tablespoon Honey
3 tablespoon Lemon juice
½ teaspoon Salt
½ teaspoon Freshly ground pepper
¾ cub Safflower oil(or other vegetable oil)

Preparation:

IN A BOWL, WHISK TOGETHER the mustard, honey, lemon juice, salt and pepper. Gradually whisk in the oil to form a creamy dressing.

Makes 1 ½ Cups

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

HOT POTATO AND BROCCOLI SALAD

Servings: 6 Servings

Ingredients:

4 each Potatoes, medium, peeled
1 each Bunch broccoli, broken flore
¼ cub Vegetable or salad oil
¼ cub Lemon juice
¼ teaspoon Garlic powder
¾ teaspoon Salt
1 teaspoon Basil
¼ teaspoon Liquid hot pepper sauce
2 each Green onions, sliced

Preparation:

Cook potatoes until tender, then dice; cook broccoli until tender.
Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.) Cal: 160, Fat: 2g.

Hot Potato Salad

Servings: 6 Servings

Ingredients:

3 cub Cooked cubed Potatoes
1 ½ cub Coarsley chopped Apples
10 Slices Bacon
½ cub Chopped Onion
½ cub Celery, chopped
1 ½ tablespoon Flour
¾ cub Apple juice (or water)
1/3 cub Vinegar
1/3 cub Sugar

Preparation:

In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat, add onion and celery and stir fry 1-2 minutes. Blend in flour.
Add juice and vinegar, stirring until mixture thickens. Add sugar.
Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in greases 1 ½ qt casserole. Add skillet mixture, mixing lightly.
Cover and bake 30 minutes.

Hot Salmon and Cabbage Salad

Servings: 4 Servings

Ingredients:

2 can Salmon (7.5 oz ea)
2 tablespoon Vegetable oil
4 cub Cabbage; finely shredded
2/3 cub Carrot; grated
2 tablespoon Vinegar
1 teaspoon Sugar
½ teaspoon Celery seed
1 dash Salt
2 tablespoon Parsley; finely chopped
½ cub Mayonnaise; light

Preparation:

Drain salmon and break in chunks. Stir-fry cabbage and carrots in oil 5 minutes or until tender crisp. stirring frequently. Sprinkle with vinegar, sugar, celery seed and salt. Add salmon and toss.
Cover and reheat 3 to 5 minutes. Remove from heat. Fold in parsley and mayonnaise.

Cal/serving: 360 to 480 Prep time: 15 Min Cooking Time: 12 to 15 minutes

Source: Fisheries Food Centre
: Department of Fisheries and Oceans
: Ottawa, Ontario, K1A 0E6 Typos by Vern

Hot Tuna & Pasta Salad

Servings: 1 Servings

Ingredients:

½ cub Mayonnaise
¼ cub Lemon juice
1 tablespoon Dijon Mustard
1 large Salad White Tuna
½ pound Mediuxm Shell Macaroni
10 ounce Frozen Chopped Broccoli,thawed
2 cub Carrots, sliced and cooked
2 teaspoon Soy Sauce
⅛ teaspoon Ginger
⅛ teaspoon Basil

Preparation:

Cook pasta per directions. Cook broccoli per directions. Combine mayonnaise, lemon juice, mustard, soy sauce, ginger and basil in a bowl. Toss with hot macaroni, tuna, broccoli and carrots. Mix and serve warm.

Source: "The Yankee Kitchen" 03-24-93 (#4) [Bobby D.]

Htipiti Tirosalata (Mashed Cheese Salad)

Servings: 1 Servings

Ingredients:

Tsouskes
Oil for frying peppers
1 pound Feta cheese
3 tablespoon Oil (olive, what else? K.M.)

Preparation:

Tsouskes are hot spicy peppers. Of course the best is green long peppers which grow only in Macedonia are extremely hot and very tasty.

You fry them in oil, you peel their skin and you chop them into very small pieces. How many it depends on how hot they are and how spicy you can eat. After, you cut about 1 pound of feta in to small pieces and you mix it with the peppers. Add about 3 table spoons of olive oil. Work all the ingredients with the fork until it becomes a paste.
Be careful: I said with fork. Not with food processor, not with goudhi. Just FORK. :)

You are all set. Enjoy with bread or crackers as appetizer.

From: Antonios Bouris

Hummus Me Tahini (Chick Pea Salad with Tahini)

Servings: 8 Servings

Ingredients:

1 cub Dried chick-peas
¼ teaspoon Baking soda
2 teaspoon Tahini (or more)
1/3 cub Water
1 Lemon (juice only)
¼ cub Olive oil
2 Garlic cloves
½ teaspoon Ground coriander (optional)
½ teaspoon Ground cumin (optional)
Salt & freshly ground pepper
Chopped fresh parsley

Preparation:

Wash the chick-peas, then soak overnight with the baking soda in cold water to cover. The following day, drain and wash the chick-peas, then cover with fresh water. Bring to a boil, then lower the heat and simmer until tender, 1-½ to 2 hours. Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve.

Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup water until dissolved, using a whisk or fork. Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil. When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley. Beat for another minute, then taste for seasonings and chill overnight - if possible. Serve cold, sprinkled with additional chopped parsley.
Makes about 2 cups.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.

Italian Cheese Salad Dressing

Servings: 1 Servings

Ingredients:

2 cub Chef-Mate Italian Cheese Sauce
1 ½ cub Mayonnaise
½ cub Milk
⅛ teaspoon Garlic powder
¼ teaspoon Seasoned pepper
1 teaspoon Italian herb seasoning

Preparation:

1. Mix all ingredients thoroughly with a wire whip. 2. Chill several hours. serve over tossed green or pasta salads.

Makes 1 quart.

Source: Carnation Company

-- ------- Recipe via Meal-Master (tm) v7.01

Italian Lunch Salad

Servings: 6 Servings

Ingredients:

12 ounce Uncooked rotini pasta
1 ½ cub Mayonnaise
2 tablespoon Grated parmesan cheese
¼ cub Red wine vinegar
1 teaspoon Italian seasoning
½ teaspoon Black pepper
8 Hard-boiled eggs, peeled
& cubed
3 cub Shredded mozzarella cheese
1 large Green or red pepper, chopped
4 Or 5 scallions, chopped
2 tablespoon Finely chopped fresh parsley

Preparation:

Cook the pasta according to directions. Drain and set aside in a large bowl. In a medium sized bowl, combine the mayonnaise, Parmesan, vinegar, Italian seasoning, and black pepper; stir into the pasta.
Add the remaining ingredients and mix well. Best when chilled, covered for a few hours before serving.

Note: You can even add some chopped pepperoni or leftover cooked chicken or turkey; go ahead and make it as healthy as you'd like.

Source: Mr. Food's Recipe Club Newsletter, June/July 1995 Typed by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120

JELLIED POTATO SALAD

Servings: 2 Servings

Ingredients:

1 ½ teaspoon Plain gelatin
2 tablespoon Cold water
½ cub Boiling water
1 cub Diced cooked potato
1 Green onion, chopped
2 ounce Chopped ham
2 ounce Low-fat mozzarella cheese
1 Hard-cooked egg, diced
1 teaspoon Vinegar
⅛ teaspoon White pepper
¼ teaspoon Celery seed
1 tablespoon Calorie-reduced mayonnaise
½ teaspoon Prepared mustard
2 tablespoon Low-fat yogurt
Sliced cucumber for garnish

Preparation:

Soak gelatin in cold water for 2 minutes. Add boiling water and stir to dissolve gelatin. Chill until it becomes the consistency of egg white.

Combine potatoes, onion, ham, cheese and egg. In a separate bowl mix vinegar, pepper, celery seed, mayonnaise, mustard and yogurt. Add to potato mixture and toss to coat well.

Beat gelatin mixture until fluffy. Combine with potato mixture and pour into 2-3 cup mold or bowl. Chill to set. Unmold and garnish with sliced cucumber on lettuce leaves.

Serving suggestion: Terrific picnic item. Take along a few bread sticks and a raw vegetable for munching.

1 serving - 2 R Meat, 1 Bread, 1 Fat 260 calories, 18 g protein, 14 g total fat, 6 g saturated fat 17 g carbohydrate, 165 mg cholesterol, 546 mg sodium.

Source: Light & Easy for Two! by Lee Harvey & Helen Chambers c.
1990 H.C. Publishing Ottawa, Ontario

Justin's Tuna Salad

Servings: 8 Servings

Ingredients:

3 each Eggs, hard-boiled, chopped
2 tablespoon Mayonnaise
2 tablespoon Dill relish (heaping)
1 teaspoon Louisiana hot sauce
2 teaspoon Poupon mustard
1 each 6 ½ oz can tuna, drained

Preparation:

Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help"

Kalakaua

Servings: 4 Servings

Ingredients:

1 can Pineapple slices, 20 oz.
1 package Lime jello, 3 oz.
1 cub Boiling water

Preparation:

Drain syrup from pineapple, leave slices in can. Dissolve gelatin in boiling wate, pour into can. Chill at least 3 hours. To unmold, dip can in hot water, cut out bottom, placing saucer or your hand under the open end of can while removing other end. Push mold out. Randy Rigg

Kalter Kartoffelsalat (Cold Potato Salad)

Servings: 6 Servings

Ingredients:

6 each Potatoes; Large *
1 ;Boiling Water
½ teaspoon Salt
1 each Onion; Medium, Minced
3 tablespoon Vinegar
½ teaspoon Mustard; Prepared
1 teaspoon Sugar
2 teaspoon Dillseed

Preparation:

* Potatoes should be peeled and quartered.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving ¾ cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the ¾ cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature.

Kartoffelsalat M/biermarinade(potato Salad/beer Dressing)

Servings: 4 Servings

Ingredients:

6 Potatoes; Medium
4 Bacon; Slices
1 tablespoon Onion; Chopped
1 Celery; Stalk, Chopped
1 teaspoon Salt
2 tablespoon Butter
2 tablespoon Unbleached Flour
½ teaspoon Mustard; Dry
1 tablespoon Sugar
1 cub Beer; Any Brand
½ teaspoon Tobasco Sauce
2 tablespoon Parsley; Chopped Fresh

Preparation:

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

Kartoffelsalat mit Biermarinade (Potato Salad/Beer Dressi

Servings: 4 Servings

Ingredients:

6 each Potatoes; Medium
4 each Bacon; Slices
1 tablespoon Onion; Chopped
1 each Celery; Stalk, Chopped
1 teaspoon Salt
2 tablespoon Butter
2 tablespoon Unbleached Flour
½ teaspoon Mustard; Dry
1 tablespoon Sugar
1 cub Beer; Any Brand
½ teaspoon Tobasco Sauce
2 tablespoon Parsley; Chopped Fresh

Preparation:

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

Kids Fruit Salad

Servings: 5 Servings

Ingredients:

17 ounce Can fruit cocktail, drained
1 ½ cub Miniature marshmallows
2 medium Bananas, sliced
1 medium Apple, coarsely chopped
¼ cub Maraschino cherries, halved
1 ½ cub Cool whip

Preparation:

In large bowl, combine all ingredients except coolwhip. Gently fold in coolwhip. Cover; chill until served.

Kids dig into this - think it is the coolwhip they are interested in.

LEBANESE TABBOULEH

Servings: 8 Servings

Ingredients:

½ cub Fine grain cracked wheat
½ cub Finely chopped onion
½ teaspoon Allspice
½ teaspoon Pepper
1 teaspoon Salt; or to taste
3 cub Finely chopped parsley
½ cub Finely chopped scallions
2 cub Finely chopped ripe tomatoes
1 ½ cub Fresh spearmint leaves
½ cub Fresh lemon juice
¾ cub Olive oil

Preparation:

: - (bulgur)
: - (if not ripe, omit)
: - (finely chopped)
: -(if necessary, substitute
: - another mint) RINSE THE CRACKED WHEAT several times then cover with water by ½-inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Lemon Coleslaw

Servings: 6 Servings

Ingredients:

½ cub Mayonnaise
½ cub Sour cream
¼ cub Fresh lemon juice
2 tablespoon Dijon mustard
2 tablespoon Olive oil
2 tablespoon Sugar
1 tablespoon White wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Salt
½ teaspoon Celery seeds
½ teaspoon Pepper
8 cub Shredded cabbage (about 1 1/
½ each Red bell pepper (cut into ma
½ each Green bell pepper (cut into
¼ each Red onion (cut into matchsti
1 each Carrot, shredded
2 tablespoon Chopped fresh parsley
2 teaspoon Grated lemon peel

Preparation:

Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.

Lemony Radish Salad

Servings: 6 Servings

Ingredients:

½ cub Lemon juice
½ cub Salad oil
2 tablespoon Minced chives
2 tablespoon Minced parsley
1 teaspoon Tamari
¼ teaspoon Pepper
4 cub Thinly sliced radishes

Preparation:

Mix all ingredients together well & refrigerate till ready to serve.

"Vegetarian Times Cookbook"

LEON SALAD

Servings: 6 Servings

Ingredients:

1 Head iceberg lettuce finely chopped
1 Head romaine finely chopped
¼ pound Italian salami; cut julienne
4 ounce Mozzarella cheese, shredded
15 ½ ounce Canned garbanzo beans drained

LEON DRESSING:
¼ cub Oil
2 tablespoon Wine vinegar
1 teaspoon Dry mustard
½ teaspoon Salt
½ teaspoon Black pepper
¼ cub Grated Parmesan cheese

Preparation:

Combine iceberg lettuce, romaine, salami, cheese and beans in bowl.

To make dressing, combine oil, vinegar, mustard, salt, pepper and Parmesan cheese. Pour over salad, toss and serve.

Created by: La Scala, Beverly Hills

(C) 1992 The Los Angeles Times

Lime Velvet Salad

Servings: 4 Servings

Ingredients:

1 package Lime Jello
1 cub Boiling water
3 ounce Pkg cream cheese
2/3 cub Crushed pineapple, w/juice
½ cub Celery, chopped fine
¼ cub Chopped nuts
½ cub Heavy cream, whipped
1 Cherries (optional garnish)

Preparation:

Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer, beat at medium speed until well blended. Chill until slightly congealed. Add pineapple, celery and nuts. Fold in whipped cream.
Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired. Mrs. John P. Elberti

Linguine Tuna Salad

Servings: 6 Servings

Ingredients:

7 ounce Linguine, Broken In Half
¼ cub Vegetable Oil
2 teaspoon Sugar
1 teaspoon Seasoned Salt
10 ounce (1 Pk) Frozen Green Peas *
¼ cub Lemon Juice
¼ cub Chopped Green Onions
1 teaspoon Italian Seasoning
12 ½ ounce (1 cn) Tuna, Drained
2 each Med. Firm Toamtoes, Chopped

Preparation:

* Thaw peas before using in this salad. Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers.

Lobster Salad

Servings: 6 Servings

Ingredients:

2 cub Lobster meat; cooked
Lettuce
1/3 cub Oil, olive
2 tablespoon Vinegar, wine
½ teaspoon Salt
6 drop Hot sauce
¼ teaspoon Mustard, dry
½ cub Mayonnaise
2 cub Celery; thinly sliced
1 small Onion; minced

Preparation:

Cut lobster meat in pieces, and arrange on lettuce leaves. Combine remaining ingredients and pour over lobster. Chill for 1 hour or more.

SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

Louisiana Fried Oyster Salad

Servings: 1 Servings

Ingredients:

GARLIC DRESSING:
½ cub Fresh Garlic
2 cub Vegetable Oil
2 Anchovies
1 Egg
1 tablespoon Lemon Juice

RADISH RELISH:
1 cub Finely Chopped Radish
1 tablespoon Capers
1 tablespoon Extra Virgin Olive Oil
Salt & Pepper To Taste
2 Belgian Endive Leaves
Seasonal Greens
6 medium Asparagus Stalks
8 large Louisiana Oysters

Preparation:

To prepare the garlic dressing, puree the garlic in a food processor.
Add the egg and slowly add the vegetable oil until a thick mayonnaise like texture develops. Add the lemonn juice, anchovies, salt and pepper to taste. Set aside. Prepare lettuce by washing and tearing into bite sized pieces. Prepare the radish relishby combining the chopped radish, capers, olive oil, salt and pepper to taste. Stuff relish mixture into two Belgian endive leaves. Blanch six medium asparagus spears and immediately shock them in cold water. Dredge oysters in a breading mix that uses Masa Flour and fry in 350oF oil 1-½ to 2 minutes. At Commander's Palace, the asparagus spears are arranged in pairs of three spokes at the top of the plate, with the two stuffed endive leaves between the spoke. A bed of greens is built on the base of the plate with eight oysters over the top. Garnish with parsley and drizzle with dressing. From: Commander's Palace, Chef Jamie Shannon.

LOW-CALORIE TOMATO DRESSING

Servings: 1 Servings

Ingredients:

½ teaspoon Dry mustard
1 teaspoon Water
½ cub Tomato juice
3 tablespoon Oil
2 tablespoon Lemon juice
½ teaspoon Salt
1 dash Black pepper
1 tablespoon Chopped green onion
1 tablespoon Worcestershire sauce

Preparation:

Calorie-counters who are hungry for flavor will find this a very satisfactory salad dressing. It is only 26 calories per tablespoon.

Blend mustard with water in bowl and let stand 5 minutes. Add tomato juice, oil, lemon juice, salt, pepper, green onion and Worcestershire and beat well. Store in covered jar and chill. Shake well before using.

Makes abut 1 cup

(C) 1992 The Los Angeles Times

Low-Fat Beans and Rice from Mark Gulbranson

Servings: 8 Servings

Ingredients:

Brown or white rice
Canned black beans
Salsa, mild or medium

Preparation:

Cook the rice (as you wish with amounts) in water according to directions with no seasoning (butter, salt, etc). Rinse the beans in a colander. mix the beans with the rice. I use about ½ of a can of beans to 4 cups of cooked rice. Mix enough salsa with the rice and beans to make it colorful. Serve over lettuce or alone. This recipe leaves a lot of leeway to add amounts to suit your tastes. The kids love it and it adds a nice touch to BBQ meals. Good way to use left over rice instead of turning it into fattening rice pudding. Make pleanty...it goes FAST! Make sure the beans are well rinsed otherwise that nasty looking black liquid will spoil the appearance. It's a personal favorite of mine.

From Mark Gulbranson, I-Link Cuisine conference. Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

Luby's Shredded carrots

Servings: 8 Servings

Ingredients:

2 pound Whole (or 1.6 lbs peeled,shredded) carrots
1 cub Crushed pineapple (drained)
1 cub Mayonaise
1 cub Plumped raisins (see NOTE)
½ cub Powdered sugar

Preparation:

NOTE* Soak raisins in water or pineapple juice to plump, then drain.

Combine carrots, pineapple, mayonaise, raisins and sugar. Chill until ready to serve.

From: FoodSection Houston Chronicle Best Recipe's '93

Luby's Spanish Slaw with dressing

Servings: 10 Servings

Ingredients:

SLAW:
2 pound Cabbage
¼ cub Parsley sprigs, coarslychopped
1/3 cub Shredded carrot
½ cub Green bell pepper strips
1 tablespoon Diced red bell pepper
¼ cub Green onions, sliced ⅛inch thick
1 cub Dill pickles, sliced ⅛inch thick

DRESSING:
½ cub Water
1/3 cub Dill pickle juice
¼ cub White vinegar
1 tablespoon Sugar
1 tablespoon Salad oil
1 teaspoon Salt
1 teaspoon Freshly ground black pepper

Preparation:

Spanish Slaw
Discard outer leaves from cabbage; wash head and cut in half. Remove center core. Cut into ⅛-inch strips against the vein. Cut pieces into 2-inch portions. Place in a large serving bowl. Add parsley, carrot, bell peppers, onions and pickles. Pour dressing over top and mxi well. Chill until ready to serve.

Dressing
In a medium-size bowl, whisk together water, pickle juice, vinegar, sugar, oil, salt and pepper. Use as directed above.

From: FoodSection Houston Chronicle 1/94

Magic Pan Orange Almond Salad

Servings: 6 Servings

Ingredients:

¼ cub Almonds; slivered
2 Onions; green, chopped
1 Lettuce; romaine
1 cub Mandarin oranges; drained 1
½ cub Mushrooms; sliced (optional

DRESSING:
1 tablespoon Sugar
½ teaspoon Tarragon; dried
1/3 cub Oil; vegetableSalt & pepper
⅛ teaspoon Tabasco sauce
1 Egg yolk

Preparation:

Shaking constantly, toast almonds in skillet over low heat till golden brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces. Place with green onions and mandarin oranges in large salad bowl. Dressing: Combine all ingredients but egg and vinegar, add in thin stream and process till well blended.

MAKES : 1 cup

Just before serving, toss well. Leftover dressing keeps up to 1 week in fridge.

Source : _Best Recipes Under the Sun_, from now defunct restaurant posted by Anne MacLellan

Marinated Salad

Servings: 6 Servings

Ingredients:

1 each Cucumber
1 each Onion
2 each Tomatoes
1 teaspoon Italian seasoning
1 tablespoon Oil
1 tablespoon Salt
¼ cub Vineger
2 tablespoon Sugar
1 dash Pepper

Preparation:

Peel & slice vegetables. Mix dressing together. Marinate at least overnight. This is from Doctor's Hospital, Little Rock, AR

Market Pasta Salad

Servings: 6 Servings

Ingredients:

SALAD:
8 ounce Shell macaroni, medium size uncooked
2 cub Broccoli flowerets
½ cub Onion, chopped ( 1 med. )
2 cub Zucchini OR Yellow squash sliced ¼ inch thick
1 Red pepper ( med. ) cut into strips
1 cub Cheddar cheese ( 4 ounces ) cut into ½ inch cubes

DRESSING:
½ cub Vegetable oil
½ teaspoon Salt
¼ teaspoon Pepper
3 tablespoon Lemon juice
2 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon Garlic, fresh, finely chopped
2 tablespoon Parmesan cheese, freshly grated

Preparation:

Cook macaroni according to package directions; drain. In a large bowl stir together all salad ingredients except cheese; stir in hot macaroni. Refrigerate 10 minutes. Stir in cheese. Meanwhile, in a medium bowl stir together all dressing ingredients except parmesan cheese. Pour dressing over salad, toss to coat. Sprinkle with parmesan cheese. Yield: 6 servings.

NUTRITION INFORMATION ( 1 Serving ): Calories - 410 Protein - 12g Carbohydrate - 33g Fat - 26g Cholesterol - 22mg Sodium - 418mg

Source: Land O Lakes Summer Favorites Shared by: David Knight

MARVELLOUS MARINATED COLESLAW

Servings: 4 Servings

Ingredients:

½ pound Cabbage, 2-3 cups shredded
¼ medium Onion, chopped
1 ounce Pimento, chopped (optional)
DRESSING
¼ cub Cider vinegar
2 tablespoon Granulated sugar
¼ teaspoon Mustard, dry or prepared
¼ teaspoon Celery seed
¼ teaspoon Salt
pinch Pepper
1 tablespoon Vegetable oil

Preparation:

Almost like relish or pickle. Nice as a smaller serving with a rice salad. Keeps "several weeks" in a jar in the refrigerator. This is ¼ original recipe which I made for the second time. Have not kept it longer than a few days myself.

Combine cabbage, onion and pimento in a large bowl. Combine dressing ingredients except oil in a small saucepan (or glass measure for microwave). Bring to a boil, stir, add oil and boil again.

Pour dressing over cabbage and toss. Cover and refrigerate at least 24 hours to blend flavours, stirring occasionally.

Source: Versatile Vegetables, TransAlta Utilities Shared by Elizabeth Rodier 6/93

Mediterranean Salad

Servings: 1 Servings

Ingredients:

2 cub French or Italian bread;preferably day oldcut in 2 inch cubes
1 tablespoon Olive oil
1 cub English cucumberin ½ inch cubes
1/3 cub Red pepper; ½ inch pieces
½ cub Green onions; thinly sliced
4 cub Parsley leavescoarsely chopped
2 medium Tomatoes; cut in ½ " cubes

DRESSING:
2 tablespoon Lemon juice
¾ teaspoon -Salt
1 large Garlic cloves;finely chopped
½ teaspoon -pepper, black, ground
1 teaspoon Cinnamon, ground
¼ teaspoon Allspice, ground
9 tablespoon Olive oil; extra virgin

Preparation:

""NOTE: After a couple of hours, the croutons will start to absorb the dressing. Some people like this; others (including the reviewer for Toronto Life!) do not. Time the addition of the croutons to suit your taste."

Preheat oven to 350F. Spread the bread cubes on a large baking sheet & toss with the oil. Bake in the preheated oven until golden brown, turning them every few minutes. They will take 10 to 20 minutes, depending on how fresh the bread is. Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now. Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves. Add the pepper, cinnamon and allspice, then slowly beat in the olive oil. (May be prepared up to 12 hours ahead to this point.) Place the cut up tomatoes on top of the other vegetables. Pour on the dressing and toss well; add the croutons and toss again (see note).

SOURCE: _The David Wood Food Book_ by David Wood, Whitecap Books, 1988 posted by Anne MacLellan

Mellow Cabbage Salad *

Servings: 4 Servings

Ingredients:

½ teaspoon Salt
Freshly Ground Black Pepper
1 tablespoon Cider Vinegar
1 tablespoon Beef Broth
2 tablespoon Dijon Mustard
1 tablespoon Honey
½ teaspoon Tabasco Pepper Sauce
¼ cub Olive Oil
4 cub Finely Shredded Cabbage
3 tablespoon Chopped Green Onions
2 tablespoon Chopped Fresh Dill
1 teaspoon Celery Seed

Preparation:

This cabbage slaw, enriched with mustard, herbs, and honey, is excellent served alongside meat, poultry, or fish.
~--------------------------------------------------------------------- ~-- In a large bowl, whisk together the salt, pepper, vinegar, broth, mustard, honey and Tabasco sauce. Slowly whisk in the oil. Add the remaining ingredients and toss well to blend. Cover and chill. Serve with additional Tabasco sauce, if desired.

From: The Tabasco Cookbook.

Mexicali Pasta Salad

Servings: 6 Servings

Ingredients:

8 ounce Tri-color Pasta Spirals; *
6 Tomatillos; Sm., **
½ Jalapeno Chile; ***
20 ounce Pineapple Chunks; ****
1 tablespoon Cilantro; Fresh, Snipped
2 tablespoon Vegetable Oil
½ teaspoon Lime Peel; Grated
¼ teaspoon Salt

Preparation:

* 3 Cups of uncooked pasta should be used. ** Each tomatillo should be cut into 8 wedges. *** The jalapeno should be seeded and finely chopped. **** The pineapple chunks should be the ones canned in their own juice.
~--------------------------------------------------------------------- ~-- Cook the pasta as directed on the package and drain. Rinse with cold water and drain again. Mix the pasta, tomatillos, chile and pineapple. Mix the reserved juice and the remaining ingredients. Pour over the pasta mixture and toss. Cover and refrigerate until chilled, at least 2 hours.

Middle Eastern Carrot Salad

Servings: 4 Servings

Ingredients:

4 cub Grated carrots
3 tablespoon Fresh lemon juice
3 tablespoon Vegetable oil
½ teaspoon Ground coriander
¼ teaspoon Salt
2 teaspoon Chopped fresh mint
1 tablespoon Chopped fresh parsley
1 teaspoon Sugar or maple syrup

Preparation:

Mix all ingredients together & chill at least one hour before serving.

"New Recipes From Moosewood Restaurant"

Mos' Nilly Guacamole

Servings: 10 Servings

Ingredients:

1 each Large avocado
2 teaspoon Lea & Perrins
1 each Clove garlic
1 tablespoon Salt
4 ounce Feta cheese
2 tablespoon Olive oil
1 tablespoon Poupon or creole mustard
1 tablespoon Lemon juice
2 tablespoon Wine vinegar
¾ cub Chopped parsley or cilantro
2 teaspoon Louisiana hot sauce
1 cub Chopped tomatoes
1 Lettuce, as bed for serving

Preparation:

Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir.
Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With Inside Help"

Mrs. Maline's Health Salad

Servings: 5 Servings

Ingredients:

1 Med head cabbage, shredded
3 Carrots, sliced thin
1 Green pepper, sliced thin
2 Cucumbers, peeled & diced
½ cub Sugar
¼ cub Water
½ cub Oil
1 Lg Onion, sliced thin
¾ cub Vinegar
¼ teaspoon Salt

Preparation:

Mix liquids. Add vegetables and let stand in fridge overnight.
Delicious!

Mushroom Starter Salads

Servings: 4 Servings

Ingredients:

1 tablespoon Mustard powder
3 tablespoon Vegetable oil
1 ½ tablespoon Wine vinegar
1 ½ tablespoon Parsley, chopped finely
1 ½ tablespoon Chives, chopped
1 teaspoon Castor sugar
12 ounce Mushrooms, thinly sliced

Preparation:

Whisk together mustard, oil, vinegar, parsley, chives & sugar. Add mushrooms & toss. Cover & refrigerate for 2 to 3 hours. Spoon into dishes & serve.

Sonia Allison, "Herbs & Spices"

MUSHROOM-AND-CELERY ROOT SALAD

Servings: 11 Servings

Ingredients:

1 ounce Dried mushrooms
½ cub Boiling water
1 tablespoon Vegetable oil
2 large Spanish onions; sliced
1 large Celery root (about 1 lb) peeled, cut into 1" chunks
1 pound Mushrooms; trimmed
1 large Pear; peeled, cored, cut into 1-in pieces
6 cub Chicken stock or broth
3 tablespoon Whipping cream
Salt
Freshly ground pepper

Preparation:

PUT DRIED MUSHROOMS in small dish. Add boiling water. Set aside to soak. Heat oil in 4-quart pot. Add onions. Cook over medium heat until softened, about 5 minutes, stirring often. Add celery root, half of mushrooms, pear and 4 cups stock. Bring to boil. Simmer, covered, until celery root is soft, about 25 minutes. Thinly slice remaining mushrooms. Set aside. Strain solids from liquid, reserving both. Strain dried mushrooms from liquid, reserving both. Puree solids and dried mushrooms in processor or in batches in blender until completely smooth. Return to pot. Stir in cooking and mushroom liquid, remaining stock and mushroom slices. Simmer, covered, 10 minutes. Stir in cream, and water to thin soup if necessary (it should be very thick). Adjust seasoning. Heat through but do not boil. Can be refrigerated as long as 4 days or frozen up to 3 months.
Serve hot.

Makes 11 Cups

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

Nasturtium & Grape Salad

Servings: 4 Servings

Ingredients:

1 each Head red lettuce
1 cub Seedless grapes
8 each Nasturtium leaves
16 each Nasturtium blossoms

TANGY VIAIGRETTE:
3 tablespoon Salad oil
1 tablespoon White wine vinegar
1 ½ teaspoon Dijon mustard
1 pinch Black pepper

Preparation:

On each of four plates, arrange 4 or 5 red lettuce leaves, ¼ cup of grapes, 2 nasturtium leaves & 4 nasturtium blossoms.

VINAIGRETTE: Whisk together all the ingredients in a small bowl.
Drizzle the dressing equally over each salad. Serve immediately.

"Vegetarian Gourmet" Summer, 1994

New Potato Salad

Servings: 8 Servings

Ingredients:

2 pound Potatoes; new (approximatel
1 each Dill cream dressing recipe
5 each Green onions; finely choppe
1 Salt & pepper to taste

Preparation:

A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu. This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing. Add salt and pepper to taste. You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing. Slice potatoes (leave skins on) about ¼ inch thick. Place in a large bowl and fold in the dressing. Serve chilled. Best made the day before so the flavors have a chance to mingle. Source:
Sallie Austin

New Zealand Brown Rice Salad

Servings: 6 Servings

Ingredients:

1 cub Brown rice
2 Kiwifruit
1 New Granny Smith or Braeburnapple
½ cub Thinly sliced celery
½ cub Red pepper strips
¼ cub Toasted walnut pieces
¼ cub Thinly sliced green onions
2 tablespoon Chopped parsley
3 tablespoon Sherry vinegar
1 tablespoon Olive oil

Preparation:

From the New Zealand Kiwifruit Marketing Board.

Cook rice in water according to package directions. Drain and cool.
Peel kiwifruit and cut into ¼" thick slices. Cut slices in half to form semi circles. Core and dice apple into ½" cubes. Toss together rice, kiwifruit, apple, celery, red pepper strips, walnuts, green onions and parsley in salad bowl. Mix together vinegar and oil.
Drizzle over salad. Toss to mix well. Cover and refrigerate 1-2 hours, to allow flavors to blend, before serving. Makes 6 servings.

No-Name-Yet Salad

Servings: 10 Servings

Ingredients:

1 each 16 oz can peeled tomatoes
½ cub Chopped onion
½ teaspoon Celery seed
4 each Eggs, hard boiled
2 tablespoon Juice from peeled tomatoes
1 each 6 ½ oz can tuna, mashed
2 tablespoon Dill relish
2 tablespoon Mayonnaise (heaping)
1 tablespoon Lea & Perrins
2 teaspoon Poupon or creole mustard
¼ teaspoon Garlic powder
1 tablespoon Olive oil
1 Salt, to taste
2 teaspoon Louisiana hot sauce
2 teaspoon Wine vinegar

Preparation:

Chop tomatoes, Mix the ½ cup onion, ½ tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help"

Noodles in Sesame Sauce

Servings: 2 Servings

Ingredients:

10 ounce Fresh chinese noodles
1 Oil
1 -----spicy sesame sauce-----
1 ½ tablespoon Vegetable oil
3 each Green onions white minced
3 each Cloves of garlic, minced
½ Piece of giner, minced
2 each Small asian chilli peppers
3 ½ teaspoon Rice vinegar
2 tablespoon Soya sauce
2 tablespoon Sugar
1 ½ tablespoon Chinese sesame paste
½ cub Chicken stock or broth
1 teaspoon Sesame oil
1 ----------garnish-----------
1 tablespoon Roasted sesame seeds
1 Fresh coriander leaves chop
½ cub Julienned carrots/cucumbers

Preparation:

Cook noodles, fresh or fried, until al dente. Drain and rinse in cool, then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame oil. (Cold, oiled cooked noodles can be stored in the fridge for several days). SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown. Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature.
Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables.

Olive salad

Servings: 2 Servings

Ingredients:

1 cub Black olives
1 cub Green olives
1 Lemon; juice of
2 tablespoon Parsley; chopped
1 teaspoon Paprika
¼ teaspoon Chili powder
1 Garlic clove; crushed
½ teaspoon Cumin, ground
2 tablespoon Oil

Preparation:

"This salad is one of the many Middle Eastern appetizers or mezzes, dishes providing an array of textures, colours and flavours. They can be eaten as side dishes or as appetizers."

In a bowl, mix the oil with the cumin, chili powder, paprika, garlic and lemon juice. Then pour over the dressing over the olives in the bowl and stir around so that they are well coated.
Put in the salad in the fridge to chill before serving.

SERVES: 2-4 SOURCE: _The New Internationalist Food Book_ by Troth Wells- posted by Anne MacLellan

Orange And Black Olive Salad

Servings: 999 Servings

Ingredients:

4 Oranges; navel
10 Olives; black pitted &sliced
1 teaspoon Paprika
1 Garlic clove; minced
2 teaspoon Red wine vinegar
3 tablespoon Oil; olive
2 tablespoon Parsley; chopped

Preparation:

Peel orange & cut in thin slices. Arrange on plate and arrange olives on top. Blend paprika, garlic, vinegar, oil, salt and pepper.
Blend and pour over oranges. Sprinkle with parsley. Cover with plastic wrap and leave for a few hours to absorb flavours. from Helen Gougeon's column in the TD centre leaflet from Anne MacLellan

Orange and Onion Salad

Servings: 4 Servings

Ingredients:

1 each Head romaine lettuce
7 ounce Mandarin oranges,drained
1 each Toasted sliced almonds
1 ----------dressing----------
2 tablespoon Sugar
½ tablespoon Salt
1 teaspoon Tarragon
¼ teaspoon Pepper
2 each Dashes tabasco sauce
1/3 cub Vinegar
1 each Egg yolk
¾ cub Vegetable oil
½ teaspoon Dijon mustard

Preparation:

Place sugar, salt, tarragon, pepper, tabasco, mustard in blender.
Slowly add vinegar and blend well. Add egg yolk, and with blender running, slowly add oil. Blend until desired consistency. Let dressing sit in a jar for 1 hour before using, to blend flavours.
Shake well before using.

Orange Jello Salad

Servings: 20 Servings

Ingredients:

1 package Orange Jello, large
1 package Cool whip, large
1 package Small curd cott cheese,large

Preparation:

In a serving dish (casserole), mix a large box of dry Jello mix with a Large container of SMALL curd cottage cheese. Mix thoroughly until jello is dissolved. Fold in large container of Cool Whip. Blend thoroughly. Chill thoroughly. Garnish with mint leaves or mandarine orange slices. ¶
This recipe is also great with PEACH jello. A combination of peach and orange is also another alternative (a small box of each). If you make the peach salad, you can add a can of crushed pineapple (DRAINED) for a fruity salad.

Orange Poppyseed Dressing

Servings: 8 Servings

Ingredients:

2/3 cub Safflower or corn oil
¼ cub Lime juice
2 tablespoon Orange juice
2 tablespoon Orange rind; grated
2 tablespoon Honey
2 tablespoon Onion; minced
1 tablespoon Poppy seeds
1 Salt & pepper to taste

Preparation:

** I used peanut oil and minced green onions when I made this. I served it on a salad of Boston lettuce with melon and chopped prosciutto. Slightly toast the poppy seeds (method below). Place all ingredients in a screw-top jar. Shake vigorously. Chill until serving. This dressing complements any green salad, but the addition of some small chunks of cantelope, honeydew, or star fruit to your greens will enhance the orange-honey flavor of the dressing. Or try it over slices of cold roast pork with nectarine wedges on watercress. Poppy Seeds: Did you know that it takes almost a million seeds to make a pound? These tiny bluish-black gems come from the opium poppy plant. But even if you eat a million, you won't experience any narcotic effect. Connoisseurs say those imported from Holland taste best. For even better flavor, seeds should be slightly toasted in a 350 degree oven for about 5 minutes.

Orange, Pine Nut and Green Bean Salad

Servings: 2 Servings

Ingredients:

1 Oranges
112 ½ g French beans
½ bunch Radishes
½ Chicory head
12 ½ g Toasted pine nuts

DRESSING:
½ tablespoon Hazelnut oil
½ tablespoon White wine vinegar
Seasoning

Preparation:

Preparation: top and tail the French beans.
: divide the chicory head into lead.

1. Peel the oranges and cut them into segments, over a bowl to catch the juice. Cook the beans in boiling water for 2 minutes. Drain and refresh under cold running water.

2. Place orange segments, beans, radishes, chicory and pine nuts in a salad bowl.

3. Whisk the dressing ingredient with the reserved orange juice, pour over the salad and toss gently. Serve with Italian olive oil bread, such as ciabatta and focaccia.

Calories: 112 per serving Protein: 2g Carbohydrate: 9h Fat: 8g (high) Saturated fat: 1g (medium) Added sugar: none Fibre: 4g (high) Salt:
0.8 g (high)

Orange-Jicama Salad

Servings: 2 Servings

Ingredients:

1 Butter lettuce leaves
1 each Large orange, peeled/sliced
1 cub Julienne of peeled jicama
½ cub Chopped red onion
3 tablespoon Olive oil
1 tablespoon Fresh orange juice
1 teaspoon White wine vinegar
1 Salt & freshly ground pepper
1 tablespoon Minced fresh cilantro

Preparation:

Line plates with lettuce. Tob with orange slices. Mound with jicama. Sprinkle with chopped red onion.

Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. garnish with minced cilantro.

Oriental Dressing and Marinade

Servings: 1 Servings

Ingredients:

1/3 cub Pace Picante Sauce
2 tablespoon Vegetable oil
2 teaspoon Soy sauce
2 teaspoon White wine vinegar
1 teaspoon Sugar

Preparation:

Combine ingredients; mix well. Use as a marinade for crisp-tender cooked broccoli, mushrooms or favorite vegetable combinations, or toss with mixed green salads.

Makes about ½ cup dressing.

Oriental Flavored Cucumber Salad

Servings: 4 Servings

Ingredients:

1 each English cucumber
1 tablespoon Rice vinegar
1 tablespoon Soy sauce
1 tablespoon Vegetaqble oil
½ teaspoon Oriental sesame oil
½ teaspoon Salt
½ teaspoon Sugar
¼ teaspoon Hot chinese chili paste
1 each Small clove garlic, minced

Preparation:

Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic. Mix dressing with cucumbers and serve at room temperature.

Overnight Layered Salad

Servings: 6 Servings

Ingredients:

3 cub Shredded lettuce
2 cub Shredded spinach
½ cub Sliced radishes
2 cub Cooked cubed chicken
½ cub Celery cut diagonally
1 cub Shredded chedder cheese
2/3 cub Mayonnaise
½ teaspoon Worcestershore sauce
¼ teaspoon Dry mustard
2 tablespoon Sliced green onions

Preparation:

In salad bowl, layer ingredients in following order; half lettuce, half spinach, radishes, chicken, celery, remaining lettuce remaining spinach and cheese. Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly over top of salad. Cover and chill several hours or overnight. Garnish with sliced green onions. Toss just before serving.

PAPAYA-SEED DRESSING

Servings: 1 Servings

Ingredients:

1 cub Sugar
1 teaspoon Dry mustard
1 cub Tarragon vinegar
1 dash MSG (optional)
1 tablespoon Salt
1 cub Oil
1 each Small Onion; minced
3 tablespoon Papaya seeds

Preparation:

Place sugar, mustard, vinegar, MSG and salt in blender. Blend and gradually add oil and onion. When thoroughly blended, stir in papaya seeds. Makes 3 cups Created by: Sheraton Kauai Hotel, Hawaii (C) 1992 The Los Angeles Times

Pasta and Smoked Salmon Salad

Servings: 4 Servings

Ingredients:

¾ pound Smoked salmon cut in strips
2 quart Water
¾ pound Linguini or spaghetti; dry
2 tablespoon White vinegar
½ cub Onion; finely chopped
1 cub Whipping cream
¾ cub Dry white wine
1 tablespoon Dijon mustard
¼ cub Grated parmesan
½ cub Fresh parsley spriggs

Preparation:

Bring water to boil, cook pasta until tender; drain.

As pasta cooks, boil venegar with onion in a frying pan over high heat until vinegar evaporates, about 2 minutes. Add cream, wine and mustard. Boil, uncovered, stirring often, until sauce is reduced to 1-¾ cups. Add hot drained pasta; lift with forks to coat with sauce.

Divide pasta and sauce evenly amoung 4 dinner plates; sprinkle each with 1 tb parmesan. Arrange salmon beside each serving of pasta, garnish with parsley. Season with salt and pepper.

Found by Fran McGee Source: Sunset Magazine March 1987

Pasta Green Salad

Servings: 6 Servings

Ingredients:

FOR THE SALAD:
3 cub Cooked and cooled rotini
2 cub Shredded Swiss cheese
1 package 10 oz frozen cut green beans
.thawed and drained
1 package 10 oz frozen green peas,
.thawed and drained
1 cub Green pepper strips cut in
.half
½ cub Sliced scallions
1 cub Chopped cucumber

FOR THE DRESSING:
1/3 cub Mayonnaise
1/3 cub Plain yogurt
3 tablespoon Grated parmesan cheese
1 tablespoon Lemon juice
1 ½ teaspoon Dried dill
1 teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Pepper

Preparation:

In a small bowl, combine all the dressing ingredients. Mix until well-blended; set aside. If not serving immediately, cover and chill until ready to use.

Place the cooled rotini in a large bowl and toss with the remaining ingredients, except the dressing. Cover and chill until ready to use.
Just before serving, mix the dressing again and toss into the salad.

Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Note: This is a really simple throw-together dressing that works well with other seasonings, fresh herbs, lime juice instead of lemon, and even lowfat mayonnaise and yogurt, too. You can enjoy this creamy dressing as above for a hearty summer meal, or simply serve it as a smooth dressing for your tossed green salad.

Pasta Salad

Servings: 2 Servings

Ingredients:

2/3 cub Rotini noodles
½ cub Frozen mixed vegetables
¼ cub Grated mozzarella cheese
2 tablespoon Mayonnaise
1 tablespoon Chopped basil or parsley
½ teaspoon Dried oregano

Preparation:

Cook pasta in a pot of boiling salted water until tender. Drain and rinse with cold water. Drain well. Add vegetables and cheese. Stir in mayonnaise, basil or parsley and oregano.

Pasta salad with avocado

Servings: 2 Servings

Ingredients:

½ Avocado
2 Tomatoes, diced ¾ inch
2 cub Shell macaroni, cooked
¼ cub Red onion, sliced
1 can Water-packed albacore tuna,
Drained
3 tablespoon Bottled vinegar based dress.

Preparation:

Cut avocado half into large ¾ inch dices. Combine all ingredients and gently toss together.

Pat's Pasta

Servings: 6 Servings

Ingredients:

¾ pound Rotini pasta
6 each Green onions; sliced -OR-
½ each -Red onion; thin sliced
1 each Red pepper, sweet
1 each Green pepper, sweet
1 each Yellow pepper, sweet
10 each Black olives; sliced
¼ cub Lemon juice; or vinegar
¼ cub Olive oil

Preparation:

Patrick Boyer is a 'dark horse' candidate for the leadership of Canada's conservative party and it is likely he will be Prime Minister. (He is also my local member of Parliament who throws a great Canada Day picnic every year.)

In a large pot of boiling, salted water cook pasta til just tender.
drain. Toss with onions, peppers, olives, lemon juice or vinegar, oil and salt and pepper to taste. SERVES: 5-6

SOURCE: The Toronto Sun posted by Anne MacLellan

Pea and Carrot Salad

Servings: 8 Servings

Ingredients:

1 pound Carrots; cut into 1 ½ x½ inch pieces
1 pound Sugar snap peas

VINAIGRETTE DRESSING:
1 Shallot; minced
¼ teaspoon Salt
¼ teaspoon Pepper
3 tablespoon Sherry vinegar
¼ cub Extra-virgin olive oil

TOPPING:
2 teaspoon Chopped fresh thyme

NUTRITIONAL INFORMATION/SERV:
112 Calories
2 G protein
11 G carbohydrate
7 G fat
Mg cholesterol
90 G sodium

Preparation:

In saucepan of boiling, salted water, cook carrots 1 minute. Add peas; cook 1 minute. Drain, cool, and dry. Top with dressing the thyme.

From: McCall's July 1993
Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 07-27-93 (09:49) Number:
58533 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: recipe Conf: (149) COOKING

Pea Salad

Servings: 1 Servings

Ingredients:

1 pound Shrimp, cooked
2 can Peas
1 cub Sour cream
½ cub Mayonnaise
1 tablespoon Lemon juice
2 tablespoon Green onion, chopped
½ teaspoon Salt
½ teaspoon Dill weed
4 Eggs, hard cook, chopped
¼ cub Sweet pickles, chopped
1 cub Celery, sliced

Preparation:

Mix all together; serve on lettuce. Randy Rigg

Peach Salad

Servings: 8 Servings

Ingredients:

6 each Peaches sliced 1/3 segments
5 each Kiwi fruit peeled sliced
3 each Juice of 3 oranges
1 each Juice of 1 lemon
1 ½ tablespoon Sugar
4 each Fresh mint leaves

Preparation:

Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar to taste. Stir very gently to blend. Place mint leaves on top of fruit and chill several hours.

Peanut Butter Noodles

Servings: 1 Servings

Ingredients:

8 ounce Pasta; linguine (1 package)
3 teaspoon Peanut butter
½ teaspoon -Salt
2 tablespoon Soy sauce
1 tablespoon Sesame oil (can substitute o
1 teaspoon Sugar
½ teaspoon Vinegar; white wine
2 Garlic cloves; minced
1 teaspoon Onion; grated or minced

Preparation:

Cook linguine according to package instructions in boiling water; drain. In large bowl, mix all the remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate. good to pack for kid's lunches

Source: _The Pennywhistle Lunch Book_ posted by Anne MacLellan

PEPPER CREAM DRESSING

Servings: 1 Servings

Ingredients:

1 cub Mayonnaise
¼ cub Whipping cream
2 tablespoon White wine vinegar
1 tablespoon Whole green peppercorns

Preparation:

: -(preferably homemade)
: Salt and pepper to taste You can purchase green peppercorns packed in vinegar at gourmet food stores and some supermarkets. MIX ALL INGREDIENTS TOGETHER. Refrigerate at least one hour before serving to allow flavors to develop. Makes 1 ½ Cups PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Peppered Salami Salad

Servings: 4 Servings

Ingredients:

½ cub Olive oil
2 Garlic cloves, crushed
3 slice White bread, crusts removed,cubed
½ teaspoon Chili seasoning
8 ounce Young spinachOR
1 Cos lettuce
1 Piece peppered salami,diced (6 oz)
3 small Onions, sliced, separatedin rings
1 Red bell pepper, seeded, cutin thin slices
4 ounce Button mushrooms, sliced
1 ½ tablespoon Lemon juice
1 teaspoon Sugar
1 teaspoon Prepared mustard
Salt to taste
Fresh ground pepper to taste
12 Marinated Spiced Olives

Preparation:

Heat 3 tablespoons of oil in a skillet. Add garlic and bread cubes and fry, stirring constantly, until golden. Remove from heat. Add chili seasoning, stir well and cool. Tear spinach or lettuce leaves into bite-size pieces. In a large salad bowl, combine spinach or lettuce leaves, salami, onion, bell pepper and mushrooms.

Place remaining oil in a screw-top jar with lemon juice, sugar, mustard, salt and pepper. Shake vigorously until well blended. Pour over salad and toss well. Sprinkle croutons on top and garnish with olives. Serve at once.

NOTE: Salad (without dressing) may be prepared in advance and kept covered in refrigerator. Just before serving, shake dressing ingredients vigorously, add to salad and toss well. Add croutons and olives and serve at once.

Perfection Salad

Servings: 8 Servings

Ingredients:

2 each Envelopes unflavored gelatin
1/3 cub Lemon juice
2 ¾ cub Water
½ cub Sugar
¼ cub Cider vinegar
½ teaspoon Salt
2 cub Finely shredded cabbage
1 cub Celery, chopped
½ cub Chopped green pepper
2 ounce Pimientos, sliced

Preparation:

* Drain and chop the jar of pimientos.
~--------------------------------------------------------------------- ~---- In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves. Chill until partially set. Fold in remaining ingredients; pour into lightly oiled 6-cup mold. Chill until set, about 3 hours or overnight. Refrigerate leftovers.

Picante Dressing

Servings: 4 Servings

Ingredients:

¾ pound Top sirloin,1" thick
¼ cub Lime juice,fresh
½ teaspoon Garlic salt
½ teaspoon Cumin,ground
½ teaspoon Black pepper,coarse
¾ cub Rice,long-grain
1 can Corn,whole-kernel(8oz)
1 can Black olives,ripe(2 ½oz)
1 cub Cherry tomatoes,halved
¼ cub Red onion rings,sliced
2 tablespoon Cilantro,chopped
½ Lettuce hd,iceberg,shredded

PICANTE DRESSING:
1/3 cub Picante sauce
¼ cub Italian dressing
1 teaspoon Lime juice

Preparation:

Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well.

(Stephen Hill, Sacramento CA)

Pickled Beet Salad

Servings: 4 Servings

Ingredients:

BROUGHT FROM HAWAII, 1993:
2 each Bunches red beets, trimmed
Salt and pepper to taste
2 tablespoon Red wine vinegar
2 tablespoon Vegetable or Olive oil
1 teaspoon Sugar
½ teaspoon Ground cumin
1 each Red onion thinly slice
4 tablespoon Finely chopped parsley

Preparation:

Place the beets in a sauce pan with water to cover. Salt to taste.
Bring to a boil and simmer until tender. Cooking time will vary depending on the size and age of the beets. Let cool.

Remove skin under cold running water. Slice beets into a salad bowl. add vinegar, oil, sugar, cumin, and salt and pepper. Blend well, and check seasonings.

Add the onions and parsley. toss well, and serve.

Approximate mutritional analysis per serving:
120 calories 7 grams fat
0 mg cholesterol 55 mg sodium (before salting) 2 grams protein 15 grams carbohydrate

By: Pierre Franey, from the Hawaii Tribune - Herald June 16, 1993 FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Shared 7/93

Picnic Potato Salad

Servings: 24 Servings

Ingredients:

10 pound Potatoes
1 cub Celery, finely chopped
8 each Eggs, hard-boiled
1 cub Fresh parsley,finely chopped
2 cub Dill relish
1 ½ pint Mayonnaise
1 cub Sweet relish
½ cub Yellow mustard
2 cub Salad olives, chopped
1 Salt, to taste
2 cub Onions, finely chopped
1 Louisiana hot sauce

Preparation:

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help"

Picnic Potatoe Salad

Servings: 24 Servings

Ingredients:

10 pound Potatoes
1 cub Celery, finely chopped
8 each Eggs, hard-boiled
1 cub Fresh parsley,finely chopped
2 cub Dill relish
1 ½ pint Mayonnaise
1 cub Sweet relish
½ cub Yellow mustard
2 cub Salad olives, chopped
1 Salt, to taste
2 cub Onions, finely chopped
1 Louisiana hot sauce

Preparation:

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help"

PICNIC RICE SALAD

Servings: 6 Servings

Ingredients:

1 cub Rice, cooked, still firm
1 Tomato, fresh cut wedges
3 Eggs, hard-boiled, quartered
1 small Can tuna fish, shredded
½ cub Celery, diced
Any leftovers
FRENCH DRESSING
3 tablespoon Olive or salad oil
1 tablespoon Vinegar or lemon juice
⅛ teaspoon Mustard
½ teaspoon Salt
Pepper

Preparation:

Beat the seasonings and oil for the dressing in a bowl (with a fork) for one minute then add vinegar and beat until mixed, or shake dressing ingredients in a small jar.

Toss the salad ingredients with the dressing and store in a jar in the refrigerator with screw-top lid.

Source: The I Never Cooked Before Cookbook by Jo Coudert c. 1963 Shared by Elizabeth Rodier 6/93

Pineapple Cheese Salad

Servings: 1 Servings

Ingredients:

1 package Lemon jello (small)
1 package Lime jello (small)
2 cub Hot water
1 can Crushed pineapple (No.1 can)
1 large Package of Philadelphia
Cream cheese
1 carton Cool Whip (small)
1 ½ cub Sugar
4 tablespoon Flour
4 Eggs
2 cub Pineapple juice

Preparation:

First layer...Mix jello and water, when partially jellied add pineapple not drained. Put in 13x9x2 inch pan. Refrigerate until jelled. Second layer...Mix cream cheese and Cool Whip until fluffy.
Spread over set Jello. Third layer...Mix flour and sugar together.
Add eggs, beat after each addition. Add pineapple juice. Cook until thick. Let cool. Spread over 1st and 2nd layer. Refrigerate. Randy Rigg

PINEAPPLE PERFECTION SALAD

Servings: 4 Servings

Ingredients:

1 tablespoon Unflavored gelatin (1 env)
1/3 cub Cold water/fruit juice
½ cub Boiling water/fruit juice
2 ½ tablespoon Sugar
2 tablespoon Lemon juice
1 tablespoon White vinegar
¼ teaspoon Salt
¾ cub Cabbage, finely chopped
½ cub Carrot, shredded
¼ cub Celery, finely chopped
1/3 cub Pineapple tidbits, drained
1 tablespoon Onion, minced (optional)

Preparation:

In a small bowl or 2 cup measure, sprinkle gelatin over cold water.
Let stand 5 min to soften. Add boiling water, stir until gelatin dissolves.

Stir in sugar, lemon juice, vinegar and salt until sugar dissolves.

Place in refrigerator to chill until partially set. In a large bowl, combine cabbage, carrot, celery, onion and pineapple. Add partially gelled mixture, stir until well combined.

Pour into a 2 cup mold, bowl or individual custard cups. Chill for 4 hours or until set. Unmold on a bed of lettuce or store covered in the refrigerator for up to 4 days. (Stiffer mixture than jello salad.)

Source: From Mom, With Love by Kay Spicer c. 1990 Doubleday Canada Ltd. Shared by Elizabeth Rodier

Pinto Bean Salad

Servings: 6 Servings

Ingredients:

4 cub Pinto Beans,cooked & drained
½ cub Oil
½ cub Vinegar
½ teaspoon Pepper
1/3 cub Onion, chopped

Preparation:

Mix ingredients in order given. Cover and set in refrigerator overnight.

Source: SHARE Colorado July 1994

Pistachio Salad

Servings: 1 Servings

Ingredients:

1 package Pistachio pudding
1 can Crushed pineapple and juice
(Large can)
1 cub Miniature marshmallows
1 large Carton of Cool Whip
Nuts

Preparation:

Mix pudding, crushed pineapple and juice together. Add marshmallows.
Add Cool Whip. Add sufficient nuts to topping. Mix well and refrigerate. Randy Rigg

Poppy-Seed Dressing 2

Servings: 1 Servings

Ingredients:

1 ½ cub Sugar
2 teaspoon Salt
2 teaspoon Dry mustard
2/3 cub Vinegar
2 cub Salad oil
3 tablespoon Onion juice (Make by gratinonions and catching juicein a bowl.
3 tablespoon Poppy seeds

Preparation:

Mix sugar, salt, mustard and vinegar. Add onion juice and stir thoroughly. Add oil, slowly, beating constantly until completely combined and thick. Add poppy seeds and beat for a few minutes.
Refrigerate.

From _Thirty Years at the Governor's Mansion_, posted by Larry Bibech, ILink-Cuisine _____

Potato Salad Recipe

Servings: 4 Servings

Ingredients:

10 medium Potatoes, diced & cooked
½ Green bell pepper, diced
2 Celery stalks, diced
3 Scallions, chopped
½ cub Olive oil
1 teaspoon Hungarian paprika
1 teaspoon Basil
1 teaspoon Salt
1 teaspoon Oregano
1 teaspoon Garlic powder
1 dash Red pepper

Preparation:

Cool potatoes completely in the fridge or better leave to stand overnight. Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently. Refrigerate till ready to be served.

Potato Salad With Beer Dressing

Servings: 4 Servings

Ingredients:

6 each Potatoes; medium
4 each Bacon; slices
1 tablespoon Onion; chopped
1 each Celery; stalk, chopped
1 teaspoon Salt
2 tablespoon Butter
2 tablespoon Unbleached flour
½ teaspoon Mustard; dry
1 tablespoon Sugar
1 cub Beer; any brand
½ teaspoon Tobasco sauce
2 tablespoon Parsley; chopped fresh

Preparation:

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

POTATO SALAD WITH BRATWURSTS

Servings: 6 Servings

Ingredients:

SALAD:
16 small New potatoes; scrubbed
Salt
1 tablespoon Dried tarragon
2 Bratwursts(precooked or fresh; pork, veal or turkey)
2 medium Spanish onions cut into ½-in dice
1 1/3 cub Petite frozen peas
1 1/3 cub Small-diced carrots
2 tablespoon Peanut oil
4 large Green onions; thinly sliced

DRESSING:
6 tablespoon Cider vinegar
6 tablespoon Beer; (can be leftover)
2 tablespoon Light brown sugar
1 tablespoon Dijon mustard
½ teaspoon Dried tarragon
½ teaspoon Salt
½ teaspoon Coarse cracked black pepper
Boston lettuce leaves for serving

Preparation:

PUT POTATOES IN 3-QUART POT. Cover with water. Add salt and tarragon.
Add fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes are almost tender but still with some firmness. Add onions, peas and carrots. Cook 1 minute longer. Drain contents of pot in large, fine strainer. When potatoes are cool enough to handle, cut in half. Split cooked or precooked brats lengthwise, then into ½-inch thick slices. Heat oil in 10-inch non-stick skillet over medium-high heat. When hot, add sliced brats. Cook until well browned, about 3 minutes, stirring often. Use slotted spoon to transfer brats to 2-quart mixing bowl. Add potatoes to skillet, cut side down. Cook until browned, about 2 minutes. Use slotted spoon to transfer them to bowl along with sliced green onions and remaining vegetables in strainer. Toss gently to combine.

FOR DRESSING: Add all ingredients to any fat remaining in skillet.
Stir well. Heat through but do not boil. Pour over salad. Toss gently to combine. Adjust seasoning. Can be served immediately or refrigerated as long as 1 day. If refrigerated, toss gently to mix ingredients. Adjust seasoning. Can be served at room temperature or warm. If serving warm, reheat gently in non-stick skillet or in microwave oven on medium power (50 %) until warm, not hot. Arrange lettuce leaves on serving plate. Mound potato salad on top.
Alternately, salad can be served in shallow soup plates (omit lettuce).

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

Potluck Potato Salad

Servings: 4 Servings

Ingredients:

¼ cub French dressing
5 medium Potatoes (cooked in skins)
1 cub Celery, diced
1 medium Onion, chopped
4 Eggs, hard boiled
1 ½ teaspoon Salt
½ cub Mayonnaise

Preparation:

Pour French dressing over warm peeled potatoes, chill for 2 hours. Add celery, onion, egg and salt. Add salad dressing and mix carefully.
Add 1 teaspoon of celery seed for a nice touch. Chill 4 hours. Randy Rigg

President Nixon's Diet Special

Servings: 1 Servings

Ingredients:

1 large Scoop low-fat cottage cheese
3 To 4 Rye Crisp crackers
1 Hard-boiled egg, cut intowedges
½ Fresh tomato, cut intowedges
¼ Cucumber, thinly sliced
¼ Green pepper, seeded andthinly sliced
OR:
¼ Fresh pineapple, diced
½ Fresh peach, peeled andsliced
¼ Fresh papaya, peeled andsliced

Preparation:

lettuce leaves, washed and well dried

1. Arrange lettuce on individual serving plate.

2. Mound cottage cheese in center, and set crackers around edges; encircle with vegetables or fruits. Plain cottage cheese can also be enlivened with a variety of other fresh vegetables, raw or lightly steamed, and fruits, fresh or canned (without added sugar).

Serves 1 weight watcher.

From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN 0-394-55657-7. Shared by: Karin Brewer, Cooking Echo, 2/93

Presto Potato Salad

Servings: 4 Servings

Ingredients:

2 pound About 5 lg potatoes, peeled
.and cut into medium sized
.cube
2 cub Mayonnaise
2 Hard boiled eggs, chopped
½ cub Diced onion
1 cub Chopped celery
3 teaspoon Mustard
2 teaspoon Salt
1 teaspoon Pepper
½ teaspoon White vinegar
1 tablespoon Sweet relish
1 teaspoon Paprika for sprinkling

Preparation:

Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes. Be careful not to overcook them. Drain the potatoes, and then place in a large bowl. Cover and chill. In a medium bowl, combine the remaining ingredients and then add the chilled potatoes. Mix well, then sprinkle with paprika. Salad should be served chilled.

Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

QUINOA SALAD AND DRESSING

Servings: 4 Servings

Ingredients:

1 cub Quinoa
2 cub Water
Salt
6 Dried apricots; finely diced
2 tablespoon Chives; minced, -=OR=-
3 small -Scallions, thinly sliced
4 tablespoon Dried currants softened in hot water and squeezed dry
3 tablespoon Yellow or green peppers finely diced
3 tablespoon Pine nuts

SALAD DRESSING:
1 Lemon, grated zest only
1 tablespoon Lemon juice
2 teaspoon Finely chopped cilantro=OR=- Parsley
¼ teaspoon Paprika
¼ teaspoon Ground cumin
¼ teaspoon Ground coriander seeds
Salt
¼ cub Olive oil

Preparation:

SALAD: Rinse the quinoa thoroughly in a bowl of cold water. Then pour into a fine-mesh strainer and rinse again under running water. Bring 2 cups of water to a boil, add salt, then stir in the quinoa. Lower the heat, cover the pan and cook 15 minutes. Taste the grains--there should be just a little resistance and the opaque, spiralled ring of germ should show. If necessary, continue cooking until done, then pour into a strainer and set aside to drain over a bowl. Toast the pine nuts in a dry pan over medium heat until they are golden brown and set them aside. Make the salad dressing and toss the warm quinoa with the fruits, vegetables, pine nuts and dressing. Serve piled onto a platter.

SALAD DRESSING: Combine lemon zest, juice, spices, herbs and salt together in a bowl. Stir to combine, then whisk in the olive oil.
Taste and adjust the balance of flavors, adding lemon juice if necessary. Serves 4, generously.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Red Cabbage Salad

Servings: 4 Servings

Ingredients:

5 each Bacon; slices
1 teaspoon Sugar
2 tablespoon Vinegar
¼ cub Wine; red or white
½ each Red cabbage; head, shredded
2 tablespoon Vegetable oil
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Caraway seeds

Preparation:

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 caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature.

Red-beet Salad

Servings: 6 Servings

Ingredients:

2 each Red beets; bunches
1 ----------marinade----------
2 tablespoon ;water
¼ cub Vinegar
2 tablespoon Caraway seeds
1 teaspoon Sugar
2 tablespoon Onion; minced
1 teaspoon Horseradish
¼ teaspoon Cloves; ground
½ teaspoon Salt
¼ teaspoon Pepper
5 tablespoon Vegetable oil

Preparation:

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.

Roasted Mixed-Pepper Salad

Servings: 6 Servings

Ingredients:

½ cub Vegetable oil
1 bunch Scallions; julienned 1 ½in
pinch Cayenne pepper
pinch Salt

ROAST,PEEL,SEED,DICE PEPPERS:
2 Green peppers
2 Red peppers
2 Yellow peppers

MORE INGREDIENTS:
¼ cub Cilantro; chopped
1 teaspoon Ground cumin
3 tablespoon Fresh lime juice
½ teaspoon Salt

NUTRITIONAL INFORMATION/SERV:
38 Calories
1 G protein
8 G carbohydrate
1 G fat
Mg cholesterol
183 Mg sodium

Preparation:

1. In medium skillet, heat oil over medium-high heat. Fry scallions in batches, stirring occasionally, until golden brown and crisp. With slotted spoon, remove to paper towels to drain; after frying all the scallinos, reserve oil. Sprinkle scallions with cayenne and salt; toss until coated.

2. Place peppers in bowl. Pour reserved oil from frying scallions into 2-cup glass measure. Add cilantro, cumin, lime juice and salt; whisk until blended. Pour over peppers; toss until coated. Place in serving bowl. Top with scallions.

From: McCalls September 1993
Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-04-93 (17:06) Number:
60099 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: recipe Conf: (149) COOKING

Roasted Pepper and Snow Pea Salad

Servings: 4 Servings

Ingredients:

2 each Red bell peppers
¾ pound Snow peas
1 Salt to taste
1 each Small red onion; peeled
1 tablespoon Dijon mustard
2 tablespoon Red-wine vinegar
½ teaspoon Ground cumin
1 Pepper to taste
¼ cub Olive oil
½ cub Finely chopped parsley

Preparation:

Preheat broiler or prepare a charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred.
When cool enough to handle, split peppers in half, core and discard charred skin. Cut peppers lengthwise into thin strips. There should be about 1 cup. Put the strips in a salad bowl.
Bring enough water to a boil to cover the snow peas and boil 2 minutes. Drain in a sieve. Run cold water over snow peas and drain.
Add to salad bowl.
Cut onion in half, then cut each half crosswise into thin slices and add them to the bowl.
Put mustard, vinegar and cumin in a separate bowl and add salt and pepper. Beat vigorously with a whisk, adding oil. Stir in the parsley. Pour dressing over vegetables and toss. Source: Pierre Franey, The New York Times.

Roasted Pepper Salad

Servings: 2 Servings

Ingredients:

½ Red pepper
1 Yellow peppers
1 ½ Tomatoes
1 ½ tablespoon Grated parmesan cheese
1 Cloves of garlic
6 Black Olives
1 tablespoon Extra virgin olive oil
Seasoning
Fresh Parsley
Crusty Bread

Preparation:

1. Preheat the oven to 200C/400F/Gas 6. Gut the peppers in half and remove the seeds, then cut into quarters. Arrange in a lightly oiled
ovenproof dish, vut side up.

2. Drop the tomatoes into a bowl of boiling water, leave for 1 minute and
scatter the parmesan and garlic on top. Place a black olive on top of
each piece of pepper and scatter garlic on top. Place a black olive on each piece of paper and drizzle over the olive oil. Season and roast for 30 minutes until tender.

3. Scatter over the parslet and serve warm or at room temperature with plenty of crusty bread to mop up the juices.

Per serving: 295 calories Medium fat Medium saturated fat Medium protein High fibre High sodium

Roasted Red Pepper and Chive Dressing

Servings: 8 Servings

Ingredients:

1 each Sweet red pepper; medium-si
½ cub Prepared roasted red peppers
1/3 cub Red wine vinegar
1 each Garlic clove; medium minced
1 cub Olive oil
1/3 cub Finely chopped fresh chives
1 Salt
1 White pepper; freshly groun

Preparation:

Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened.
Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic.
Process until pepper is pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste. This recipe, featured at Neiman-Marcus, is from caterer George Dolese. George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus.

Rohkostsalat (Cabbage Fruit Salad With Sour-cream Dressin

Servings: 4 Servings

Ingredients:

2 cub Cabbage; Raw, Shredded
1 each Apple; Med., Diced, Unpeeled
1 tablespoon Lemon Juice
½ cub Raisins
¼ cub Pineapple Juice
1 ½ teaspoon Lemon Juice
¼ teaspoon Salt
1 tablespoon Sugar
½ cub Sour Cream

Preparation:

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.

ROMAINE SALAD

Servings: 4 Servings

Ingredients:

1 Head romaine lettuce
1 large Tomato, peeled & cut
Into wedges
Dressing:
5 tablespoon Olive oil
1 tablespoon Lemon juice
Salt & pepper to taste
1 teaspoon Dill--optional

Preparation:

Discarding dark green outer leaves, wash, dry, then chop lettuce.

Toss lettuce and tomato wedges with dressing & serve.

Dressing: Combine oil, lemon juice, salt, pepper and dill and shake vigorously until well blended.

ROMANIAN EGGPLANT SALAD

Servings: 21 Servings

Ingredients:

1 ½ tsp sea salt, or more to taste
1/3 cup safflower oil
¼ cup extra-virgin olive oil
1 Tbsp milk
1 fresh tomato, sliced
15 Greek black olives
¼ cup chopped onion

Preparation:

Roast each eggplant, turning frequently, over a flame or under a broiler, until the skin is charred all over, 20 to 25 minutes. Using a sharp knife, peel the eggplants and rinse thoroughly under cold water. Quarter the eggplants lengthwise and discard as many seeds as possible. Toss with 1 tsp sea salt, then place the eggplants in a stainless-steel or other non-aluminum colander and squeeze out as much water as possible. Allow to drain in the colander for 30 minutes. Blot up any excess moisture with paper towels.
Cut the eggplant flesh into 1 ½ inch cubes. Place the cut eggplant in a glass or ceramic bowl and, stirring continuously with a wooden spoon, slowly add the safflower and olive oils and remaining ½ tsp sea salt.

Rote Rubensalat (Red-beet Salad)

Servings: 6 Servings

Ingredients:

2 each Red Beets; Bunches

MARINADE:
2 tablespoon ;Water
¼ cub Vinegar
2 tablespoon Caraway Seeds
1 teaspoon Sugar
2 tablespoon Onion; Minced
1 teaspoon Horseradish
¼ teaspoon Cloves; Ground
½ teaspoon Salt
¼ teaspoon Pepper
5 tablespoon Vegetable Oil

Preparation:

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.

Rotkrautsalat (Red Cabbage Salad)

Servings: 4 Servings

Ingredients:

5 each Bacon; Slices
1 teaspoon Sugar
2 tablespoon Vinegar
¼ cub Wine; Red or White
½ each Red Cabbage; Head, Shredded
2 tablespoon Vegetable Oil
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Caraway Seeds

Preparation:

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 caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature.

Russian Dressing

Servings: 1 Servings

Ingredients:

1 cub Mayonnaise
¼ cub Catsup
1 tablespoon Minced parsley
1 tablespoon Milk
1 tablespoon Grated onion (optional)
¼ teaspoon Dry mustard
¼ teaspoon Worcestershire sauce
3 drop Hot-pepper sauce

Preparation:

In small bowl, with fork, stir all ingredients until well mixed.
Cover and refrigerate. Serve on lettuce wedges, hard-cooked eggs, cold poultry, chilled cooked vegetables, corned beef, in sandwiches.

85 Calories per tablespoon

Source: The New Good Housekeeping Cookbook
: ISBN: 0-688-03897-2
: Typed for you by Karen Mintzias

Sadie's Shrimp Salad

Servings: 30 Servings

Ingredients:

2 pound Macaroni, cooked
4 pound Shrimp, boiled and peeled
24 each Eggs, hard boiled, chopped
2 cub Onion, finely chopped
1 cub Celery, finely chopped
2 cub Black olives, finely chopped
2 cub Dill pickles, chopped

Preparation:

See Sadie's Shrimp Salad Dressing for directions

Sadie's Shrimp Salad Dressing

Servings: 30 Servings

Ingredients:

1 quart Mayonnaise
½ cub Olive oil
2 tablespoon Louisiana hot sauce
2 tablespoon Lemon juice
1 tablespoon Lea & Perrins Worcestershire
1 tablespoon Mustard
2 tablespoon Ketchup

Preparation:

Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. "it's good! I garontee! And Sadie is my mother-in-law." From Justin Wilson's Outdoor Cooking With Inside Help

Salad dressing with ginger

Servings: 4 Servings

Ingredients:

1 Small knob of ginger
½ cub Olive oil
1 ½ tablespoon Vinegar
1 Garlic clove

Preparation:

grated ginger into ½ cup of finest olive oil. add 1 to 1-½ tablespoons vinegar. Steep one smashed garlic clove in the dressing for a few minutes. Pour over chicken and buckwheat or Oriental, or health food noodles, and you'll never miss salt again.

Salad of Fresh Fava Beans with Pecorino Romano Cheese

Servings: 4 Servings

Ingredients:

2 pound Fresh Fava Beans (to yield about 8 oz. shelled)
2 Shallots, peeled & finelychopped
Salt and Fresh Ground Pepper
Juice of 1 lemon
10 tablespoon Olive Oil (extra virgin)
1 Head baby lettuce (such as Boston Bibb), washed & dried
1 bunch Watercress, washed & dried
6 ounce Pecorino Romano Cheese, cut in 1" cubes

Preparation:

1. Bring water to boil in a saucepan. Add the Shelled fava beans and simmer for 1 to 2 minutes. Drain and, when cool enough to handle, pinch off and discard the outer skin from each bean.

2. Place the shallots in a small bowl, add salt and pepper and stir in the lemon juice to dissolve the salt. Slowly whisk in the olive oil.

3. Line a platter or 4 salad plates with lettuce. Arrange watercress and fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all. From Chicago Tibune Magazine, May 2, 1993
recipes provided by Marta Pulini, chef of Le Madri (New York City)

posted by Bud Cloyd

Salad-in-a-Boat

Servings: 6 Servings

Ingredients:

2/3 cub Water
5 tablespoon Butter or margarine
¼ teaspoon Salt
2/3 cub All-purpose flour
3 each Eggs
¾ cub Shredded swiss cheese
1 ½ cub Small spinach leaves
8 each Cherry tomatoes
1 ----egg-vegetable salad-----
½ cub Mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon Ground cumin
1 cub Raw cauliflower, sliced
¼ pound Raw mushrooms, thinly sliced
1 cub Frozen peas (thawed)
1 cub Celery, thinly sliced
2 each Green onions; sliced
6 each Hard-cooked eggs

Preparation:

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.

Salata (Greek Salad)

Servings: 6 Servings

Ingredients:

1 Garlic clove; halved
1 Lettuce head; torn into bite-sized pieces
½ cub Celery; chopped
3 Tomatoes; cut into wedges
1 small Onion (or scallion)
½ Green pepper; sliced
6 Radishes; sliced
Salt
Pepper
1 teaspoon Oregano
¼ cub Olive oil
3 tablespoon Vinegar
Ripe olives (garnish)
Anchovies (garnish)
Feta cheese (garnish)

Preparation:

Rub wooden salad bowl with clove of garlic. Wash and prepare vegetables; combine in bowl. Add seasonings, oil and vinegar; toss.
Add garnishes.

SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.

Sauerkraut Salad With Yogurt Dressing

Servings: 4 Servings

Ingredients:

1 pound Sauerkraut; (1 lb can)
½ pound Blue grapes
6 ounce Ham; cooked
1 ----------dressing----------
½ cub Yogurt
¼ teaspoon Salt
¼ teaspoon Pepper; white
1 teaspoon Honey

Preparation:

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.

Scandinavian Fish Salad

Servings: 4 Servings

Ingredients:

2/3 cub Malt vinegar
2/3 cub Water
3 tablespoon Sugar
1 tablespoon Pickling Spice
4 Fresh herrings, cleaned,filleted
1 ¼ cub Sour cream
3 tablespoon Mayonnaise
2 teaspoon Dijon-style mustard
1 Onion, halved, thinly sliced
1 Green delicious apple
1 Red delicious apple
Red leaf lettuce leaves (opt
4 Green onion daisies (opt)
Fresh dill sprigs (opt)

Preparation:

In small saucepan, combine vinegar and water. Add sugar and Pickling Spice.

Bring to a boil, stirring to dissolve sugar. Boil 2 minutes; cool.
Strain and discard spices. Cut herring fillets in ½"-wide strips and place in a shallow dish. Pour cold marinade over fish. Cover and marinate several hours or overnight.

Drain herring strips. In a bowl, combine sour cream, mayonnaise, mustard and onion. Cut apples in fourths, remove cores and slice thinly (do not peel). Add sliced apples and herrings to sour cream mixture and mix together gently until coated with dressing. Arrange lettuce leaves on 4 plates. Spoon herring mixture on plates and garnish with green onion daisies and dill sprigs, if desired. Serve chilled.

Schnittbohnensalat (Green-Bean Salad)

Servings: 4 Servings

Ingredients:

1 pound Green Beans; Fresh *
1 ;Boiling Salted Water
¼ cub Stock; **
3 tablespoon Vinegar
3 tablespoon Vegetable Oil
2 each Onions; Med., Thinly Sliced
½ teaspoon Dried Dillseed
1 teaspoon Sugar

Preparation:

* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular stock.)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Cook beans in boiling salted water until just tender. Reserve ¼ cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.

Seafood Coctail Salad

Servings: 4 Servings

Ingredients:

1 8-oz. pkg. frozen shrimp-
And/or crab-flavored salad
Style fish (surimi*)
1 8-oz. pkg. Fresh or frozen
Peeled, cooked shrimp
1/3 cub Coctail sauce
1 medium Avocado, halved, seeded,
Peeled, and chopped
Lettuce leaves
½ Of a small honeydew melon,
Peeled, and sliced
½ Of a small cantaloupe,
Seeded
1 Orange, peeled and sliced
Crosswise
12 Strawberries, halved
½ teaspoon Poppy seed

Preparation:

THAW FISH AND SHRIMP, if frozen; set aside. For dressing, stir together salad dressing and cocktail sauce. If necessary, stir in a little water to make of pouring consistency. Cover and chill till serving time.

IN A MEDIUM MIXING BOWL TOSS together shrimp and/or fish, avocado, and 3 tablespoons of the dressing.

ARRANGE LETTUCE LEAVES on 4-dinner plates. Spoon Seafood mixture onto lettuce. Arrange melon, orange slices, and berries around seafood.
Sprinkle with poppy seed. Serve with remaining dressing.

Makes 4 main-dish servings.

*NOTE: You can cut 300 milligrams of sodium by using an additinal 8 oz fresh or frozen shrimp instead of the surimi.

Nutritional facts per serving: 308 cal., 10 g total fat (1 g sat fat), 108 mg chol. 851 mg sodium, 39 g carbo., 5 g fiber, 19 g pro.
Daily Value: 53% vit. A, 171% vit. C, 10% calcium, 18% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

Seafood Pasta Salad

Servings: 4 Servings

Ingredients:

2 cub Pasta, tri-colored spiral
1 cub Shrimp, cooked
1/3 cub Green pepper, diced
¼ cub Carrots; sliced
½ cub Zucchini, sliced
1/3 cub White wine worcestershire
1/3 cub Mayonnaise

Preparation:

salt and pepper to taste * cook pasta according to package directions ** 1 can (6 ½oz.) tuna, drained and flaked can be used for shrimp.
*** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini.
Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,

Seafood Salad Croissant

Servings: 4 Servings

Ingredients:

3 ounce Shrimp; cooked and chopped
3 ounce Crab; cooked and chopped
2 ounce Cod; cooked and chopped
½ ounce Green onions; chopped
1 ounce Celery; chopped
1/3 cub Mayonnaise
4 Croissants; split
4 ounce Lettuce; shredded
8 slice Tomato; thin slices
1 ½ ounce Chef-Mate Sharp Cheddar

Preparation:

1. Combine all ingredient for seafood salad, mix well. Chill. 2.
Place lettuce and tomato on bottom of croissant. Top with #10 scoop of seafood salad. Spread salad to cover. Ladle heated cheese sauce over seafood. Place top of croissant on sandwich. Serve.

Note: May substitute egg or onion roll or pita bread for croissant.

Makes 4 sandwiches

Source: Carnation Company

--

--

Sherry Mayonnaise

Servings: 2 Servings

Ingredients:

1 Egg; whole
2 Egg; yolks
1 tablespoon Dijon mustard
¼ cub Sherry vinegarsalt & pepper to taste
2 cub Corn oil

Preparation:

1. Combine eggs, mustard and vinegar in the bowl of a food processor fitted with a steel blade and season to taste with salt and pepper.
Process for 1 minute.
2. With the motor still running, dribble in the oil in a slow steady stream.
3. When oil is completely incorporated, turn off motor, scrape down sides of bowl, taste mayonnaise and correct seasoning. Transfer to a storage container, cover, and refrigerate until ready to use. 2-½ cups.
=The Silver Palate=

SHRIMP AND ASPARAGUS SALAD

Servings: 4 Servings

Ingredients:

1 pound GREEN OR PURPLE ASPARAGUS
1 pound Cooked, pealed & cleaned
½ cub Chopped red bell pepper
¼ cub Finely chopped parsley
½ teaspoon Celery seed
1 tablespoon Prepared horseradish
1 Endive or Green leaf lettuce
4 each Lemon wedges
1 TRIMMED & CUT IN ½ "Pieces
1 Shrimp..................
1 cub Mayonnaise (not salad dressg
½ teaspoon Freshly ground white pepper
½ teaspoon Salt
¼ cub Freshly squeezed lemon juice
2 each Hard-cooked eggs, diced

Preparation:

Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

Shrimp Creole Salad

Servings: 6 Servings

Ingredients:

1 pound Shrimp in shells
1 Large garlic clove
4 Celery tops
2 Ribs celery,finely chopped
1 Hard-cooked egg,fine chopped
1 Small sweet pickle,fine chop
1 teaspoon Chopped hot peppers
2 tablespoon Mayonnaise
Salt(to taste)
Cayenne pepper(to taste)
Lettuce leaves
Avacado halves
Whole tomatoes

Preparation:

1. Drop shrimp, garlic and celery tops into boiling water; boil for about 15 minutes.

2. Peel and devein shrimp; cut each into 2 or 3 pieces.

3. Combine chopped celery, egg, pickle, hot peppers, mayonnaise and shrimp; mix thoroughly, adding salt and cayenne to taste.

4. Serve on lettuce leaves or use to fill avacado halves or hollowed tomatoes.

SIMPLE VINAIGRETTE

Servings: 1 Servings

Ingredients:

3 tablespoon Red wine or tarragon vinegar
1 tablespoon Dijon mustard
Salt and pepper, to taste
12 tablespoon Safflower or Canola oil=OR=-
9 tablespoon -Safflower or Canola AND
3 tablespoon -Olive oil)

Preparation:

MIX THE VINEGAR WITH THE MUSTARD, salt and pepper. Add the oil gradually, mixing vigorously by hand or electric blender.

Makes 1 Cup

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Smoked Potato Salad

Servings: 4 Servings

Ingredients:

1 ½ pound Cold smoked thin-skinnedpotatoes; see oven smokingrecipe, cut in ½" cubes
2 large Celery stalks; thinly slice
2 Green onions; thinly sliced
1 ½ tablespoon Drained capers
½ cub Lemon mayonnaise
(see below)
Salt and Pepper

LEMON MAYONNAISE:
2 tablespoon Lemon juice
2 Cloves garlic
1 large Egg
⅛ teaspoon Paprika
1 cub Salad oil
Salt and pepper

Preparation:

LEMON MAYONNAISE INSTRUCTIONS: In a blender of food processor, whirl lemon juice, garlic, egg and paprika until blended. With motor running, slowly pour in salad oil until combined. Add salt and pepper to taste. Cover and chill up to 2 days. makes 1-¼ cups

SMOKED POTATO SALAD INSTRUCTIONS: In a bowl, gently mix together the potatoes, celery, onions and capers. Stir in 1/3 c lemon mayo, add more if desired. Season with salt and pepper to taste. Serve or cover and chill up to 2 days.

Found by Fran McGee Source: Sunset Magazine March 1987

Smoked Tofu Salad

Servings: 6 Servings

Ingredients:

2 cub Broccoli florets
1 ½ cub Mushrooms
4 ounce Can Pineapple rings
4 tablespoon Corn
4 tablespoon To 6 tb Oil and vinegardressing
1 Packet Smoked tofu, cut intcubes

Preparation:

1. Cover the broccoli florets with boiling water and leave to stand for 5 minutes. Drain and allow to cool.

2. Wipe the mushrooms with a clean cloth and slice thinly.

3. Cut the pineapple into small pieces.

4. Put the broccoli, mushrooms, pineapple and corn into a large bowl together with the dressing.

5. Mix carefully.

6. Divide the salad between 4 individual dishes and place the smoked tofu on top.

7. Serve at once.

Time: preparation time takes 15 minutes.

Variation: Omit the tofua nd serve as a side salad with quiches.

Cook's tip: If using plain tofu, marinate for a few hours in equal parts of shoyu sauce and olive oil, together with 1 crushed clove of garlic and 1 tsp of fresh grated ginger.

Snow Pea Pasta Salad

Servings: 12 Servings

Ingredients:

2 pound Mostaccioli; cooked, drained and chilled
1 pound Snow peas; trimmed, blanched and chilled
2 ounce Green onions; sliced
6 ounce Carrots; grated
8 ounce Mushrooms; sliced
12 ounce Ham; julienned
3 cub Bacon and Cheese Dressing
6 ounce Almonds; sliced and toasted

Preparation:

1. Combine mostaccioli, snow peas, green onions, carrots and mushrooms. Mix well. 2. Add Bacon and Cheese Dressing. Mix well.
Chill. 3. Garnish each 1 cup serving with ½ ounce almonds. Serve.

Makes 12 one cup servings.

Source: Carnation Company

Sour Cream Dressing

Servings: 1 Servings

Ingredients:

2 each Eggs, hard boiled
½ pint Sour cream
2 each Spring onions
3 tablespoon Vinegar (4?... to taste)
½ teaspoon Dry mustard
½ teaspoon Salt
1 tablespoon Sugar
1 Red pepper or paprika

Preparation:

Mash egg yolk, add salt and mustard, sugar and paprika or red pepper.
Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce. Mrs. Brice McAdoo Clagett

Southwest Ruffle Salad

Servings: 8 Servings

Ingredients:

2/3 cub HELLMANN'S or BEST FOODSReal Mayonnaise
1/3 cub Sour cream
¼ cub Chopped cilantro
2 tablespoon Milk
2 tablespoon Lime juice
1 Fresh jalapeno pepper,seeded and minced
1 teaspoon Salt
7 ounce MUELLER'S Pasta Ruffles,cooked, rinsed with coldwater and drained
2 large Tomatoes, seeded and chopped
1 Yellow bell pepper, chopped
1 Zucchini, quarteredlengthwise and thinlychopped
3 Green onions, thinly sliced

Preparation:

In large bowl, combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno pepper and salt. Add pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Garnish as desired. Cover; refrigerate. Makes 6-8 servings.

Spanish Potato & Shrimp Salad "Fresh Inspirations"

Servings: 6 Servings

Ingredients:

2 pound Potatoes, Red waxy; Unpeeled
1 pound Shrimp; cooked & shelled small size, half or whole
3 Olives, Spanish green pitted
2 Pimentos, Spanish julienne strips
Lettuce, Bibb

DRESSING:
¼ cub Oil, olive
2 tablespoon Vinegar, Spanish Sherry
1 tablespoon Capers
1 tablespoon Parsley; minced
¼ teaspoon Lemon zest; grated
½ teaspoon Sugar
Salt
Black Pepper; To TasteFreshly Ground

Preparation:

In a large pot, boil the potatoes in salted water until tender. Cool and quarter, leaving the skins on.

Whisk together in a large bowl the Salad Dressing ingredients. Gently mix in the potatoes, cooked shrimp, olives and pimento. Cover and chill for at least 1 hour. Serve on a bed of lettuce.

"Fresh Inspirations foods from Spain" created by Richard Rohr, Stamford, Connecticut, prize winner selected by Penelope Casas, author of Foods and Wines of Spain. typed by Dorothy Hair 7/21/94

Spiced Oil

Servings: 1 Servings

Ingredients:

½ Carrot
1 Slice lime
1 Slice lemon
1 Fresh bay leaf
4 Fresh basil leaves
1 Sprig thyme
3 Garlic cloves- unpeeled
1 teaspoon Black pepper
1 Slice red pepper
3 ½ cub Olive oil
1 Sprig fresh rosemary
1 Slice tomato
2 Shallots
1 teaspoon Red pepper
1 Scallion

Preparation:

Fasta pasta...For a fast pasta dish, toss ¼ cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads.

Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely.

Spicy Thai Tofu Salad

Servings: 4 Servings

Ingredients:

1 teaspoon Black sesame seeds, toasted and crushed
1 teaspoon Peanut or sesame oil
¼ cub Rice vinegar
1 tablespoon Tamari
2 teaspoon Honey
1 Garlic clove; minced
1 tablespoon Fresh cilantro, minced
¼ teaspoon Red pepper flakes
¼ pound Tofu steak; thinly sliced
½ cub Fresh shiitake mushrooms(OR white button mushrooms) sliced
1 small Red bell pepper sliced into thin strips
1 cub Fresh sugar snap peas OR snow peas
½ cub Green onion, sliced
½ pound Fresh spinach; washed, dried

Preparation:

PREP TIME: 15 Minutes MARINATING TIME: 30 Minutes

To make dressing, combine sesame seeds, oil, vinegar, tamari, honey, garlic, cilantro and red pepper flakes in a medium bowl, stirring until well-mixed. Add tofu, shiitake, red bell pepper, snow peas and green onions. Toss with dressing until coated. Let marinate in refrigerator 30 minutes.

Divide spinach between four plates. Top with marinated tofu and vegetables and serve.

Calories per serving: 145 Grams of Fat: 5 % Fat Calories: 31 Cholesterol: 0 Grams of Fiber: 5

Source: Delicious! - May/June 1993 Typed for you by Karen Mintzias

Spinach Salad with Moroccan Lemon

Servings: 4 Servings

Ingredients:

2 pound Spinach
1 ½ cub Finely chopped parsley
1 cub Coarsely chopped cilantro
1 cub Chopped celery leaves
3 Garlic cloves,minced/pressed
½ teaspoon Paprika
¼ teaspoon Chili powder
1 tablespoon Olive oil
2 Moroccan lemon quarters*
2 tablespoon Lemon juice
6 Cherry tomatoes,stemmed,half

Preparation:

* - finely chopped

Trim off spinach roots and remove bruised and yellowed leaves; discard. Rinse spinach well, drain, and coarsely chop.

In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery leaves. Stir over high heat just until greens are wilted, 3-5 minutes. Pour vegetables into a colander set over a bowl. Press spinach mixture to remove liquid; place vegetables in a serving bowl.
(If made ahead, cover and chill up to a day.)

Return drained spinach liquid to pan; add garlic, paprika, and chili powder. Boil, uncovered, over high heat until reduced to about ¼ cup, 3-5 minutes. Add oil, preserved lemon, and lemon juice. (If made ahead, cover and chill up to a day.)

Top greens with tomatoes and pour dressing over the vegetables.

Spring Salad

Servings: 4 Servings

Ingredients:

½ pound Snow peas
½ pound Mixed green and yellow beans
6 each New red skinned potatoes
½ pound Carrots
1 cub Frozen sweet corn
1 cub Fresh or frozen peas
2 each Tomatoes
4 each Hard cooked eggs
1 ----------dressing----------
3 each Large egg yolks
1 teaspoon Dijon mustard
1 each Salt
1 each Pepper
1 ½ cub Saflower oil
1 tablespoon Lemon juice
1 each Shallots, finely chopped
1 teaspoon Honey
1 tablespoon Finely chopped fresh mint
1 tablespoon Finely chopped fresh parsley

Preparation:

Top and tail beans. Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp. Drain and refresh under cold running water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender. Drain. Place peeled corrots in a saucepan with enough cold water to cover. Salt lightly, bring to a boil, then reduce heat and simmer until tender. Drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed tomatoes and cut into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a ½ teaspoon lemon juice.
Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise is desired thickness) Stir in shallots, honey, mint add parsley. Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad. (Any leftover mayonnaise can be refridgerated for up to 1 week).

Spring Shrimp Salad

Servings: 6 Servings

Ingredients:

SALAD INGREDIENTS:
10 Asparagus spears, first 4 inches cut in 1 in. pieces save rest for soups, etc.
1 Carrot, cleaned and sliced diagonally
1 tablespoon Olive oil
2 tablespoon Water
6 Onions, green, sliced diag.
¼ pound Snow peas
½ Red pepper, slivered
¼ pound Mushrooms, sliced
Cherry tomatoes
¼ pound Fettuccine, cooked, cooled
16 large Shrimp, shelled and deveined
2 tablespoon Olive oil
2 Garlic cloves, minced
1 teaspoon Dill
1 teaspoon Salt
Juice of 1 lemon
6 cub Salad greens, mixed

DRESSING:
½ cub Olive oil, light
¼ cub Sesame oil
¼ cub Rice vinegar
1 ½ tablespoon Soy sauce
4 drop Hot chili oil
½ teaspoon Sugar
Juice of 1 lemon
Salt and pepper to taste

Preparation:

Saute asparagus and carrot in oil and water for 2 minutes. Add green onions and snow peas and cook until crisp tender. Drain vegetables.
Add red pepper, mushrooms, tomatoes and fettuccine. Saute shrimp and garlic in 2 tablespoons olive oil. Sprinkle shrimp with dill, salt and lemon juice. Cook until shrimp is done. Add to vegetable mixture.
For dressing: Blend all ingredients. Pour on shrimp mixture; refrigerate at least 1 hour. When ready to serve, divide greens between 6 plates and top with shrimp and vegetable mixture.

Per serving: Calories - 401 Protein - 12g Carbohydrate - 13g Fat - 35g ( 5 sat., 22 monounsat., 6 polyunsat. ) Cholesterol - 74mg Sodium - 799mg

NOTE: For a low-fat version, substitute olive oil spray for the olive oil and nonfat yogurt for the light olive oil called for in the dressing. Don't be put off by the long list of ingredients, it's simple to put together.

Source: Sacramento Bee - 4/14/93 From: Linda Ferrari - Granite Bay, Ca. Posted by: David Knight

Strawberry Jello Salad

Servings: 8 Servings

Ingredients:

1 package Strawberry Jello
2 cub Boiling water
3 each Bananas, mashed
1 can (lg) crushed pineapple
30 ounce Frozen strawberries, undrain
1 package Sour cream, large

Preparation:

Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries. Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H. Alexander Perry

Super Salad Seasoning Mix

Servings: 1 Servings

Ingredients:

2 cub Grated Parmesan Cheese
½ cub Sesame Seed
1 tablespoon Instant Minced Onion
½ teaspoon Dried Dill Seed
3 tablespoon Celery Seeds
½ teaspoon Freshly Ground Pepper
2 teaspoon Salt
½ teaspoon Garlic Salt
2 tablespoon Parsley Flakes
2 tablespoon Poppy Seeds
2 teaspoon Paprika

Preparation:

Combine all ingredients in a small bowl and blend well. Put in a 1-quart airtight container and label as Super Salad Sesoning Mix.
Store in a cool, dry place and use within 3 to 4 months.

Makes about 3 cups of mix.

Use Super Salad Sesoning Mix on the following: Sprinkled topping over tossed green salads, baked potatoes and buttered French bread or rolls before toasting, as a garnish for potato salads, macaroni or egg salads and as a sour cream dip made with 2 T of mix to 1 cup of sour cream.

SWEET 'N SOUR SPINACH SALAD

Servings: 8 Servings

Ingredients:

Dressing
1 cub Oil
¾ cub Sugar
1/3 cub Catsup
¼ cub Vinegar
2 teaspoon Worcestershire sauce
¼ teaspoon Salt
Salad
8 cub Fresh spinach or salad-greens torn into bite-sized pieces
1 cub Sliced fresh mushrooms
½ cub Shredded carrots
4 Thin slices red onion-separated into rings
2 Hard-cooked eggs-chopped

Preparation:

1. In a jar with a tight fitting lid, combine all dressing ingredients; shake well. Refrigerate to blend flavors.

2. In a large bowl, combine all salad ingredients except eggs.

3. Just before serving, add enough dressing to coat greens; toss gently. Top with chopped eggs and serve immediately.

4. Refrigerate remaining dressing.

Nutrients Per ⅛ of Salad with 2 Tablespoons Dressing

Sweet Salad Dressing Mix

Servings: 1 Servings

Ingredients:

1/3 cub Sugar
1 teaspoon Salt
1 teaspoon Paprika
1 teaspoon Instant Minced Onion
1 teaspoon Dry Mustard
1 teaspoon Celery Seed

Preparation:

Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or 1-pint glass jar and label as Sweet Salad Dressing Mix. Store in a cool, dry place and use within 6 months.

Makes about ½ cup of mix.

Sweet Salad Dressing: Combine mix, ¾ cup vegetable oil, and ¼ cup vinegar in a glass jar. Stir until well blended; chill. Makes about 1 ¼ cups of dressing.

Tabbouleh

Servings: 2 Servings

Ingredients:

½ cub Bulgur
2 cub Boiling water
2 tablespoon Chopped red onion
¼ cub Parsley, minced Italian
1 tablespoon Mint, minced fresh
1 tablespoon Lemon juice
⅛ teaspoon Salt
⅛ teaspoon Black pepper, fresh ground
1 tablespoon Olive oil
1 Tomato, small, diced
4 Romaine lettuce leaves, garn

Preparation:

Two LARGE servings - serve will grilled meat or broiled fish.

1. Place bulgur in deep ovenproof bowl. Pour boiling water over and let bulgur soak for 1 hour. Transfer to a fine mesh strainer and drain thoroughly. Place strainer over a bowl and squeeze out excess moisture.

2. Transfer bulgur to a bowl. Add onion, parsley and mint. Mix thoroughly with a fork to combine.

3. Place lemon juice, salt and pepper in a small bowl. Stir with a fork to combine. Add oil, a little at a time and beat with a fork to combine. Spoon dressing over salad and mix thoroughly with fork.
Cover with plastic wrap and refrigerate for at least 3 hours before serving. (May be prepared 5 hours before serving). Remove from refrigerator 30 minutes before serving.

4. Lightly toss salad with 2 forks. Add tomatoes and toss once again. (Adding the tomatoes just before serving will prevent the salad from getting soggy).

5. Arrange 2 romaine leaves on each salad plate. Spoon salad onto romaine and serve.

from The Long Life Cookbook, shared by Elizabeth Rodier

Tangy Salad Dressing Mix

Servings: 1 Servings

Ingredients:

1 cub Skim milk powder
¼ cub Sugar
4 teaspoon Dried basil, crushed
4 teaspoon Dried onion flakes
2 teaspoon Dry mustard
1 teaspoon Garlic powder
1 teaspoon Salt
To Serve:
½ cub Cold water
1 teaspoon Lemon Juice
¾ cub Mayonnaise or salad dressing

Preparation:

1. Combine all dry ingredients. Store in an airtight container. Makes about 1 cup. 2. To make up, combine ¼ cup of dry dressing mix with ½ cup cold water and lemon juice. Blend in mayonnaise or salad dressing. Shake well before serving.

makes ½ cup dressing.

The Mother Superior's Cabbage Salad

Servings: 1 Servings

Ingredients:

3 cub Cabbage; finely grated
1 Onion; small,minced
½ teaspoon -salt
2 Apples; red, unpeeled,grated
1 tablespoon Sugar
2 tablespoon Vinegar
¼ teaspoon -salt
¼ teaspoon -pepper
½ cub Sour cream;thick

Preparation:

La salade de choux de la Mere Superieure

From Mme Benoit, "The Mother Superior at the village convent would prepare this recipe from special guests. Many people still make this cabbage salad with sour cream."

Mix together in a large bowl, grated cabbage, minced onion, salt and grated apples. Mix together sugar, vinegar, salt, pepper and thick sour cream. Refrigerate the salad and dressing for 20 minutes before serving. Then pour the dressing over the cabbage, mix well, and salt for salt and vinegar.

Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit

The Ultimate Salad Dressing

Servings: 2 Servings

Ingredients:

1 teaspoon Dry mustard
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Sugar
1 teaspoon Dried oregano
2 tablespoon Parsley
2 tablespoon Minced onions
1 tablespoon Minced garlic cloves
1 tablespoon Minced sweet red peppers
4 teaspoon Lemon juice
4 teaspoon White wine vinegar
½ cub Light oil

Preparation:

In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse)

THOUSAND ISLAND DRESSING

Servings: 1 Servings

Ingredients:

1 Hard-cooked egg; chopped
½ cub Catsup
½ cub Tomato puree
2 cub Mayonnaise
¼ cub Dill pickle relish
1 tablespoon Chopped green olives
2 teaspoon Minced chives
2 tablespoon Minced pimiento
½ teaspoon Salt
¼ teaspoon Black pepper
1 teaspoon Dry mustard
½ teaspoon MSG (optional)
¾ cub Buttermilk (or more)

Preparation:

Combine egg, catsup, tomato puree, mayonnaise, relish, olives, chives, pimiento, salt, pepper, mustard and MSG and beat. Gradually beat in buttermilk until desired consistency is reached.

Makes about 4 ½ cups

Created by: Fiasco, Marina del Rey, Calif.

(C) 1992 The Los Angeles Times

Tofu Salad

Servings: 2 Servings

Ingredients:

1 pound Firm tofu
¼ cub Tahini
1 teaspoon Mustard
1 tablespoon Tamari
1 tablespoon Eggless mayo
¼ cub Onion; finely chopped
1 small Garlic clove; minced
¼ cub Shredded carrots
1 tablespoon Chopped fresh parsley

Preparation:

Mash tofu. Add other ingredients and mix well. Spread on toast, pita, crackers, or roll up in lettuce leaves.

Tara McDermott tara@starburst.umd.edu

Tomatensalat (Tomato Salad)

Servings: 4 Servings

Ingredients:

5 each Tomatoes; Med., Chopped
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Basil; Dried
¼ teaspoon Thyme; Dried
¼ teaspoon Pepper; Freshly Ground
½ cub Vegetable Oil
6 tablespoon Vinegar
1 tablespoon Worcestershire Sauce
1 each Onion; Large, Diced

Preparation:

Blend all ingredients together and chill for 1 hour before serving.
Serve on lettuce leaves.

Tuna and Avocado Salad

Servings: 4 Servings

Ingredients:

2 each Large hard-boiled eggs
2 teaspoon Louisiana hot sauce
1 cub Avocado, mashed
½ cub Onion, chopped
1 each 6 ½ oz can tuna (in water)
2 tablespoon Mayonnaise (maybe 3 Tbs)
2 tablespoon Dill relish
1 Fresh lemon juice
1 Salt to taste

Preparation:

Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze ½ lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise.
Serve over lettuce.

Warm Fajita Rice Salad

Servings: 4 Servings

Ingredients:

¾ pound Top sirloin,1" thick
¼ cub Lime juice,fresh
½ teaspoon Garlic salt
½ teaspoon Cumin,ground
½ teaspoon Black pepper,coarse
¾ cub Rice,long-grain
1 can Corn,whole-kernel(8oz)
1 can Black olives,ripe(2 ½oz)
1 cub Cherry tomatoes,halved
¼ cub Red onion rings,sliced
2 tablespoon Cilantro,chopped
½ Lettuce hd,iceberg,shredded

PICANTE DRESSING:
1/3 cub Picante sauce
¼ cub Italian dressing
1 teaspoon Lime juice

Preparation:

Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well.

1. Place beef in plastic bag or shallow dish. Combine lime juice, garlic salt, cumin and pepper; pour over steak. Seal bag, or cover dish. Refrigerate 2-4 hours, turning once or twice.

2. Cook rice following package directions, salt optional. Reserve.

3. Remove steak from marinade. Broil steak on rack in broiler pan 3-4" from source of heat, 8-10 minutes for medium-rare, turning once.

4. Combine warm rice, corn, olives. tomatoes, onion rings and cilantro in bowl. Pour half the Picante Dressing over top; toss gently. Place lettuce on platter; top with rice mixture.

5. Slice steak diagonally across grain into thin slices. Place slices on top of rice. Drizzle with remaining dressing. Sprinkle with remaining cilantro. Serve warm or at room temperature.

(Stephen Hill, Sacramento CA)

Warm Pasta and Spinach Salad

Servings: 10 Servings

Ingredients:

1 package Fresh spinach, washed, stemsremoved and torn intobite-size pieces (10 oz)
½ pound Mushrooms, sliced
7 ounce MUELLER'S Pasta Swirls,cooked, rinsed with coldwater and drained
1 medium Red onion, sliced
6 slice Uncooked bacon, coarselychopped
1 tablespoon Cornstarch
1 tablespoon Sugar
1 teaspoon Salt
½ teaspoon Pepper
1 cub HELLMANN'S or BEST FOODSReal Mayonnaise
1 cub Water
1/3 cub Cider vinegar

Preparation:

In large serving bowl, toss spinach, mushrooms, pasta and red onion.
In medium skillet, cook bacon over medium-high heat until crisp.
Remove with slotted spoon. Pour off all but 2 tablespoons drippings.
In small bowl, mix cornstarch, sugar, salt and pepper. With wire whisk, stir cornstarch mixture into drippings in skillet until smooth. Stir in mayonnaise until blended. Gradually stir in water and vinegar. Over medium heat, bring mixture to a boil; stir constantly.
Boil 1 minute. Pour over spinach mixture. Add bacon; toss to coat well. Serve immediately.

Makes 8-10 servings.

Warm Pasta Salad

Servings: 6 Servings

Ingredients:

3 large Ripe beefsteak tomatoes
¼ cub Fresh basil
1 teaspoon Chopped garlic
¼ cub Fresh grated romano cheese
1 cub Diced mozzarella cheese
¼ cub Extra virgin olive oil
Salt and pepper to taste
1 pound Ziti

Preparation:

Place diced tomatoes and chopped basil, garlic, grated cheese, mozzarella cubes, oil, salt and pepper in a large bowl. Let flavors mingle at room temperature. Cook pasta al dente. Drain. Put the hot pasta in a large serving bowl. Quickly toss the previous ingredients into the pasta. (This can be done at tableside.) Serve with freshly grate cheese and pepper on the side.

Note: When I made this dish, I heated it fully before eating. It was much better.

Warmer Kartoffelsalat (Hot Potato Salad)

Servings: 4 Servings

Ingredients:

3 each Potatoes;Med,Boiled In Skins
3 each Bacon; Slices
¼ cub Onion; Chopped
1 tablespoon Unbleached Flour
2 teaspoon Sugar
¾ teaspoon Salt
¼ teaspoon Celery Seeds
¼ teaspoon Pepper
⅜ cub ;Water
2 ½ tablespoon Vinegar

Preparation:

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.
Stir in water and vinegar. Heat to boiling, stirring constantly.
Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.

Wesley's E-Z Tuna Salad

Servings: 1 Servings

Ingredients:

4 Hard-cooked eggs
1 can Tuna
¼ cub Mayonnaise, or to taste
Celery to taste
Chopped onions to taste
Salt to taste
Chopped black olives (opt.)

Preparation:

Chop and combine all ingredients. Serve between 2 slices of fresh home-made bread with a slice of fresh tomato.

WILD GREEN SALAD

Servings: 6 Servings

Ingredients:

4 cub Escarole leaves=OR=- Curly Endive Leaves (the inner white ones), small Spinach Leaves, Hearts of Romaine or a mixture
4 cub Mixed greens; such as: tender Mustard Greens, Radish Leaves, Arugula Leaves, Watercress, Rock Cress or Field Cress, Nasturtium Leaves, tender Dandelion Leaves, Dill or Fennel Greens and Hyssop Leaves and Blossoms
20 Mint leaves
12 Sorrel leaves torn or sliced
4 Scallions; chopped, -=OR=-Newly-pulled Onions, sliced
¼ cub Sunflower seeds, toasted

DRESSING:
2 tablespoon Plain or herbal vinegar such as tarragon vinegar
Salt
5 tablespoon Sunflower seed oil=OR=-Extra-virgin olive oil=OR=- Walnut oil

Preparation:

WASH AND DRY all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds. Pour over the dressing (RECIPE Follows) and toss well.

DRESSING: Whisk everything together, taste, and adjust with more vinegar or oil as needed.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK --- þ TNet 3.50 ÷ Intelec þ 42 BBS III - Carson, Ca - (310) 549-5539 ====================================================================== ==== BBS: COLOSSUS Date: 11-26-92 (22:11) Number: 2103 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Madison 40 Conf: (125) COOK

WILD RICE AND HAZELNUT SALAD

Servings: 6 Servings

Ingredients:

¾ cub Wild rice
½ teaspoon Salt
½ cub Hazelnuts
5 tablespoon Currants
1 large Orange, juice only
Citrus Vinaigrette with Hazelnut Oil (See RECIPE)
1 small Fennel bulb cut into small squares
1 Crisp apple
Freshly ground black pepper
Salt

Preparation:

PREHEAT OVEN TO 350F. Rinse the wild rice, and soak it in water for a half hour, then drain. Add 4 cups fresh water and salt, and bring to a boil. Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander and let it drain briefly. While the rice is cooking, toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell toasty. Let them cool a few minutes; then rub them in a small kitchen towel to remove most of the skins. Don't worry about any flecks of skins that won't come off. Roughly chop the hazelnuts, leaving the pieces fairly large. Rinse the currants in warm water and squeeze them dry; then cover them with the orange juice and let them soak until needed. Prepare the vinaigrette. Add the soaked currants and the fennel to the warm rice, and toss with the dressing. Just before serving, cut the apple into small pieces, add it to the rice, along with the hazelnuts, and toss. Season with freshly ground black pepper, and additional salt, if needed, and serve.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

YOGURT DRESSING

Servings: 1 Servings

Ingredients:

8 ounce Plain yogurt
1/3 cub Finely chopped onion
½ Garlic clove; minced
¼ cub Minced celery leaves
¼ cub Minced parsley
½ teaspoon Salt

Preparation:

Blend yogurt, onion, garlic, celery, parsley and salt. Chill to blend flavors. Stir well just before serving.

Note: 9 calories per tablespoon.

Makes 1 ¼ cups

(C) 1992 The Los Angeles Times

Yum Kai Kem (Salty Egg Salad)

Servings: 6 Servings

Ingredients:

3 Salty Eggs (recipe follows) 2 fresh kii noo 2 serrano chilies, 2 Tb
coarsely chopped shallot 2 Tb freshly squeezed lime juice

Preparation:

Yum kai kem is a simple, country-style accompaniment to rice, and is often served with green curries as a sharp, salty complement to their rich, fiery heat. Peel the eggs, halve them lengthwise, and arrange them on serving dish. Sprinkle the chili slices and shallots over the eggs. Drizzle with lime juice and serve.

Yum Pra-Hmik (Thai Squid "Salad").

Servings: 6 Servings

Ingredients:

1 pound Fresh Squids.
1 tablespoon Lemongrass, Sliced Fine.
3 tablespoon Lime or Lemon Juice.
1 tablespoon Scallions, Chopped.
½ cub Mint Leaves.
1 tablespoon Fresh Ginger Root, Julienne.
2 tablespoon Onion, Chopped.
3 tablespoon Fish Sauce.
1 tablespoon Cilantro, Chopped.
10 Crushed Hot Chili Peppers.

Preparation:

Clean and wash the fresh squids, removing all inner matters and skin.
Cut through the side so that the meat is in a single "sheet". Cut the meat into strips about ¾" to 1" wide and 2" long. If desired, slash one side in a close criss-cross patterns, and the strip will curl into a roll upon cooking. Place the squid pieces into a wire strainer with long handle.

Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook. For very fresh squid, cook until the meat had turned opaque and heated through. For frozen, or "not so fresh" squid, it is advisable to cook a little longer. Lift the squid out of the boiling water and let drain in the strainer.

Place the well drained squid meat into a bowl and add fish sauce and lime or lemon juice. Adjust tastes by adding more of either ingredients. The tastes should be tangy sour with sufficient salty tastes. Add lemongrass, ginger roots (very finely julienne), and chopped onions, and mix well. (Optionally, you may add dry ground hot chilli pepper to taste).

Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.

Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun.

Zucchini Fiesta Salad

Servings: 4 Servings

Ingredients:

½ pound Small zucchini*
½ pound Small crookneck squash*
2 tablespoon Lemon juice
¼ cub Salad oil
½ teaspoon Salt
Dash of pepper, ground cumin
1 Green onion, thinly sliced
1/3 cub Diced green chilies
1/3 cub Pimento-stuffed olives**
1 package (3 oz.) cream cheese***
1 Small avocado
Lettuce leaves
Fresh coriander (cilantro)

Preparation:

* Cut crosswise in ¼ inch-thick slices. ** Cut in half crosswise.
*** Cut in ¾-inch cubes.
Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well.
In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly.
To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander. Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol, 335 calories.