Check some related videos
Similar recipes:
Mandarine orange salad Make dressing and set aside to blend flavors. I use fresh frozen basil probably a couple tablespoons.
Sprinkle little sugar in teflon fry pan and add thin layer slivered almonds. Toast till golden, stirring, remove from pan and add remaining sugar and a
Dandelion salad Wash the dandelion greens carefully. Drain well and cut into pieces. Add
the onions, tomatoes and cheese. Toss to mix.
Make a salad dressing by mixing the pepper, salad oil, vinegar and dill.
Dress the salad, toss and serve.
NOTES:
* Di
Barbecued bean salad In a heavy saucepan heat 1 tablespoon oil over medium heat. Add onions, jalapenos and garlic and saute for about 2 minutes, or until softened by
not browned. Stir in maple syrup, tomato paste, mustard, chili powder, Worcestershire sauce and 1/3 c vinega
Asparagus shrimp salad Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain
well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb
dressing over all, cover and chill well, stirring once or twice. Combine
onion, parsley and toma
Gringo potato salad Peel and cut up the potatoes. Boil potatoes and eggs.
While the potatoes boil, mix the sugar into the vinegar, stirring to
dissolve. Whisk in the oil, salt and pepper and mix gently. Mix
together the Miracle Whip, celery salt, chopped carrots,
Chutney chicken salad In a large bowl, whisk together the mayonnaise, chutney, curry powder, lime zest, lime juice and salt. Add chicken and toss with the dressing until well coated. Add more mayonnaise to taste, if desired. Cover and refrigerate until serving.
Mozzarella salad Whisk together olive oil, salt, oregano, garlic, vinegar, pepper,
and Parmesan cheese. Set aside.
In large salad bowl, mix lettuce, black olives, tomatoes, green
olives, and mozzarella. Pour dressing over salad and toss to
coat.
Lentil salad (vrg) In a salad bowl, mix cooked lentils, celery, green beans, and parsley.
Combine dressing ingredients in a small bowl. Toss lentil mixture with
dressing and serve on shredded lettuce. Garnish with tomato wedges and
chives. Serve with crusty whol
Sweet & sour pasta salad Cook Spirals as package directs. Rinse and drain. Add drained beans,
diced red pepper, green onions and basil. Prepare dressing. Mix into
salad and serve.
Prep Time: 10-15 minutes
Cooking Time: 15 minutes
Copyright 1995 Eden Foods, Inc.
Alaska salmon salad sandwich Drain and flake salmon. Stir in remaining ingredients except pepper and
bread. Season with pepper to taste. Spread salmon mixture on half of bread
slices, top with remaining bread. Cut sandwiches into halves or quarters.
Makes 6 sandwiches.
Apple and spinach salad In a large bowl: Toss apples, onions and celery. Sprinkle with juice of
one lemon to keep apples from darkening.
In a blender or small bowl: Blend mayonnaise, tahini, honey and remaining
lemon juice (misture will be thick). Toss with apple mixtu
Wild rice bean salad Cook contents of box according to package directions, cool. Add remaining
ingredients, and toss.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic form
Salat pilpelim (sweet pepper salad) Tear 5 each peeled and seeded roasted red and green bell peppers into long,
thick strips, and transfer to a colander for 10 minutes to drain any
excess liquid.
Meanwhile, combine white vinegar, kosher salt, and sugar in a large
ceramic or glass bowl. Add
Chinese chicken salad Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this
mixture for several hours. Bake the chicken, skin side up, for 45 minutes
at 350 degrees F. Let the cooked chicken cool. When the chicken is cool,
shred it.
Deep-fr
Aduki, orzo and pepper salad Mix the ingredients together and season with salt and pepper, garnish with
cheese.
Bistro moncur potato & mussel salad Steam potatoes until tender. Clean mussels and open by placing in a large
pan with a tight fitting lid and heating. Remove mussel meat from shells.
Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot
water. Rub a bowl with t
Marinated chickpea salad w. radishes and cucumbers In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin and season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally.
In the meantime, peel and thinly slice the cucumber cros
Mexican chef's salad Bone and dice the chicken. Heat a small amount of vegetable oil in a large
frying pan until it starts to smoke. Add the chicken cubes and fry over
medium-high heat, stirring frequently, until they are browned (2 or 3
minutes). To the chicken
Chopstix glass noodle salad Soak bean threads or rice sticks in hot water until soft, about 30 minutes. Drain thoroughly and cut into 4-inch lengths.
Snap off stems of snowpeas and discard. Blanch snowpeas for 5 seconds in
in 2 quarts boiling water. Immediately transfer snowpea
After-the-holidays salad In a mixing bowl, toss first six ingredients. In a small bowl, combine all
remaining ingredients except lettuce. Pour over turkey and mix gently.
Chill. Serve on a bed of lettuce, if desired. Yields: 4 servings.
The fruit, nuts and seasonings give the
Pasta salad (good for picnics) Cook the tortellini according to package directions. Drain and rinse the
artichoke hearts and cut them into quarters. Add the remaining salad
makings
(except the parmesan) and toss with the dressing. Give it a generous
sprinkling of parme
Mexicali pasta salad 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 refrigerat
Lemon couscous salad -Bringer the water and lemon juice to a boil, add the couscous.
-Cover and remove from heat.
-Allow to steep for 5 minutes.
-Fluff the couscous with a fork and toss with the remaining ingredients.
-Season with salt and pepper.
makes about 5 pounds.
Per se
Fruited smoked turkey salad * To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10
minutes or until golden brown, stirring occasionally.
Cook mostaccioli to desired doneness as directed on package. Drain;
rinse with cold water. In large bowl, combine all salad ingred
Dilly beef salad Combine beef, green pepper, sliced olives, and chopped pickled onion;
chill. Combine pepper, salt, mustard, dillweed, mayonnaise, beer, and
lemon juice; mix well and add to meat mixture. Toss lightly. Chill at
least 1 hour. Garnish with pic
Vlf italian potato salad 1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt.
microwave safe casserole. Add water. Cover with lid. Microwave on high for
9-10 min. or until potatoes are tender; stirring once. Drain and cool.
2. Add onions, olives, c
12 hour salad Cook first 3 ingreds. until thick. Add marshmallows. Melt. Remove from heat
and cool. Add last 3 ingreds. Cover and refrigerate till firm.
Easy chicken taco salad Mix chicken, salsa and dressing. For each serving, arrange chips,
beans, chicken mixture, tomato green pepper and guacamole on lettuce
lined serving plates. Top with cheese.
Mediterranean salad with chickpeas and arugula Serve with: Wedges of lightly toasted rosemary focaccia. Whisk first 6
ingredients in small bowl to blend. Gradually whisk in oil. Season dressing
with salt and pepper.
Combine fennel, tomatoes, mozzarella, chickpeas, red onion, and arugula in
large bowl.
Hot salad dressing Goose, chicken, or bacon fat may be used. Melt the fat or butter and
blend in the flour. Add the vinegar and stir until mixture thickens.
Mix together the sugar, mustard, salt and pepper and add to the
liquid. Cook for 4 minutes. Pour over the be
Sweet potato salad Peel and slice sweet potatoes and place in a small bowl. Add remaining
ingredients; toss lightly. If desired, serve on lettuce leaves.
24 hour fruit salad Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice
instant pudding, sliced bananas, pears, apricots and peaches (in bite
sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours
in refrigerator.
Ritzy beef salad Toss together lightly in a bowl the beef, onions, pickles, and chives. In
a small mixing bowl combine mustard, vinegar, oil, and salt and pepper.
Mix well, then toss with beef mixture. Refrigerate until ready to serve.
Serve on bed of lettuce with
Spinach salad Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling
and slightly thick. Then add the chopped onion, mustard and Worcestershire
sauce. Transfer to a bowl and refrigerate. When ready to serve, toss the
remaining ingredients w
Orange onion salad Completely dissolve gelatin in boiling water. Add vinegar and pepper.
Combine cold water and enough ice cubes to measure 1 1/4 cups. Add to
gelatin; stir until slightly thickened. Remove any unmelted ice. Add
oranges, celery and onion. Spo
Three pepper salad Completely dissolve gelatin in boiling water. Stir in cold water and
lemon juice. Chill until slightly thickened.
Stir in peppers and green onions. Pour into 5-cup mold which has been
lightly sprayed with non-stick cooking spray. Chill
Macaroni shrimp salad Combine cooked macaroni, shrimp, celery, water chestnuts, pineapple,
and nuts. Make salad dressing by combining dressing ingredients and
mixing well. Pour over salad and stir to combine thoroughly. Serve on
a bed of lettuce. Top with a sprinkling
Pesto potato salad Steam whole unpeeled potatoes until soft when pierced with a fork,
about 30 to 40 minutes. Cool and cube. Place in a large bowl and toss
gently with tomatoes, onions and celery.
In a small bowl, combine mayonnaise, yogurt and 1/4 cup pe
Brown rice seafood salad supreme In bowl, combine all ingredients except dressing and greens. Pour dressing
over all and toss to blend. Cover and refrigerate at least 1 hour, to blend
flavors. To serve, spoon onto crisp greens. Makes 4-6 servings.
Dressing
In medium bowl, c
Salad veronique Completely dissolve gelatin and salt in boiling water; stir in tarragon.
Add cold water and lemon juice. Chill until slightly thickened. Stir in the
remaining ingredients. Spoon into 3 individual plastic containers (for
brown bagging) or se
Summer basil salad Carbs:Use any of the following, depending on how "McDougall-correct" (I've been learning a lot from you Barbara Z!) you want to be. 16 ounces dry fusilli (or any pasta, whole wheat is fine) boiled 1 cup dry brown rice, cooked (don't kn
Tuna & egg salad Mix with fork until well blended. Serve tuna-and-egg mixture into pita
pocket topped with bitesize pieces of tender bibb or boston lettuce and 1
diced medium tomato. Soruce: The San Diego Union Tribune Food Section, Sept
29, 1994 & The Tun
Viola's macaroni salad Cook Macaroni and Drain
ADD: Onion, Celery, Celery Seed, Relish and Toss
MIX IN: Sandwich spread to desiered consistancy
FOLD IN: Shredded Cheese and lemon Juice
Korean carrot salad, version ii Julienne 1 kg carrots. Add 2 T white vinegar, 2t salt, 1T sugar, 5 garlic cloves, mix and mash with hands. Lightly sprinkle with 1/2t red and black pepper each, 1/2t ground coriander. Let it stay for 30 min, pour the excess juice.
Heat 1/3C sunflower see
Tortellini salad Toss all together with a good Italian dressing (I use 2 pkgs Good Seasons Italian). Before serving, top with 2 oz. or more fresh grated parmesan cheese.
Ripe tomato, spinach and country bread salad Bread - Crusts removed and cut into 1 inch cubes.
Leave the bread cubes on the counter overnight to become stale or toaast them in the oven for 10 minutes.
Toss the bread cubes with the remaining ingredients. Serve immediately.
Cucumber salad 1 Peel cucumbers, cut in half lengthwise and remove seed with a spoon. Slice
2 halves into thin crescents. Lay them on paper towels, sprinkle with
coarse salt and refrigerate, uncovered, for 1 hour.
Remove cucumbers from refrigerator and pat dry. Co
Basil, potato and egg salad 1. In a large saucepan, over high heat, bring potatoes and enough water to
cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes;
let cool to room temperature.
2. Meanwhile, in a medium bowl, compine yogurt, scallions, may
Brazilian hearts of palm salad In a medium mixing bowl, combine the oil, vinegar and seasonings. Gently
mix in the hearts of palm, tomato, onion and scallion. Refrigerate for at
least 1 hour before serving.
Serve over bed of leaf lettuce.
Pasta salad supreme Combine all ingredients in a salad bowl. Toss gently to mix. Chill before
serving.
Preparation time: 1 hour
Origin: Reader's Digest Magazine, June, 1994
From the Collection of Candis Compton
|
::
