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Alsace Salad
Ingredients:
2 dessert apples
3 boiled potatoes
1 small cooked beet root
2 frankfurters
1 onion
1 hard boiled egg
2 tsp. chopped parsley
sprigs of parsley for garnish
8 walnuts
3 tbsp. olive oil
1tbsp. wine vinegar
1 tsp. powdered mustard
salt and pepper to taste
Peel, core and chop the apples. Peel and dice the potatoes and beet root.
Slice the frankfurter. Peel the onion and slice into rings. Shell egg and cut
into 6 wedges. Arrange prepared ingredients in rows in a serving dish and
sprinkle with parsley. Garnish with walnuts and parsley sprigs. To make
dressing, mix oil with vinegar, mustard and seasoning. Pour dressing over
salad and serve immediately. Serves 6.
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Apple Spinach Salad
Ingredients:
1/2 cup walnut oil
1/4 cup apple cider vinegar
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag (12 ounces) baby spinach, washed and dried
12 pitted dates, sliced
3 apples (about 1 pound), cored and thinly sliced (any combination such as Gala, Golden Delicious, McIntosh, Fuji)
1/2 cup walnuts, toasted, and coarsely chopped
To make the salad dressing, whisk together walnut oil, vinegar, molasses, salt and pepper in a small bowl until well blended.
Toss together spinach, dates, apples, and 1/4-cup walnut-oil dressing in large salad bowl.
Serve salad immediately with the toasted walnuts sprinkled over the top. Serve the remaining dressing alongside the salad.
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Arugala and White Bean Salad
Salad:
3 cups Arugala leaves
1/2 cup chopped bottled roasted red bell peppers
1/3 cup vertically sliced red onion
1 (16-ounce) can navy beans, rinsed and drained
Dressing:
1 1/2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
To prepare salad, combine first four ingredients into a large bowl. To prepare dressing, combine vinegar and the remaining ingredients in a small bowl, stirring with a whisk until blended. Pour over salad, tossing until completely coated.
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Asparagus and Ham
Salad
Ingredients:
3/4 lb. blanched asparagus
4 oz. cooked ham
4 pineapple rings
Lettuce leaves
8 tbsp. mayonnaise
1tsp. Brandy (optional)
2 tbsp. lemon juice
Pinch of cayenne
Garnish:
2 tomatoes
2 hard boiled eggs
Chopped parsley
Drain and chop the asparagus. Place in a bowl along with diced
ham and diced pineapple. Mix together well. Place lettuce in the
bottom of salad glasses. Divide the asparagus mixture evenly
between the glasses. Mix mayonnaise with brandy, (if using) lemon
juice and cayenne. Divide dressing evenly between the glasses.
Garnish with chopped tomato, sliced hardboiled egg and chopped
parsley. Chill before serving. Serves 4.
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Avocado and
Pine Nut Salad
Ingredients:
1 large ripe avocado
1 1/2 tsp. lemon juice
2 gherkins
1 tbsp. Pine Nuts
1 1/2 tbsp. olive oil
1 garlic clove
4 fresh mint leaves
2 tbsp. plain yogurt
salt and pepper to taste
Cut the avocado in half and remove the pit. Peel away the skin,
dice the flesh and put into a bowl. Sprinkle with lemon juice
and toss lightly till the avocado is coated. Slice the gherkins
thinly and add to the avocado with the pine nuts. Sprinkle with
oil, season and toss. Peel and crush the garlic into a small
bowl. Wash the mint leaves and shred finely. Add to the garlic
with the yogurt and mix well. Pour over the avocado and toss
lightly. Chill for one hour. Divide the salad between 2 dishes
and serve immediately with crusty rolls.
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Avocado Tossed
Salad
1 small head lettuce
washed and chilled
1 small ripe avocado
1/2 cup creamy Italian salad dressing
Into a bowl tear the lettuce into bite sized pieces. Cut avocado
lengthwise in half. Remove the pit, peel and slice crosswise
into the bowl. Pour salad dressing over lettuce and toss. Serves
5. That is a tough one!
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Bacon and
Potato Salad
Ingredients:
2 lb. potato
8 oz. bacon
1 large onion
4 tbsp. white wine vinegar
4 tbsp. water
1 tbsp. powdered mustard
1 tbsp. chopped chives
salt and pepper to taste
Scrub the potatoes, cover with cold water and bring to the boil.
Cook for about 30 minutes or until tender. Dice bacon and fry over
a moderate heat until golden. Lift out of pan with a slotted spoon
and put into a warm serving dish. Cover to keep hot. Drain the
potatoes and cut into 1/2 in. slices, add to the bacon and cover
again. Peel and roughly chop the onion, add to the bacon fat in
the pan and fry until golden. Add the vinegar, water, salt, pepper
and mustard. Bring to the boil. Pour over the potatoes and bacon
turning them until coated. Sprinkle with the chives and serve
immediately with fresh crusty rolls. Serves 6- 8
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Bean 'N Bacon
Salad
2 16 oz. cans whole
green beans, drained
1/2 cup chopped onion
1/3 cup salad oil
1/4 cup vinegar
salt and pepper to taste
Dressing;
4 hard cooked eggs, chopped
1/4 cup mayonnaise or salad dressing
1 tsp. prepared mustard
2 tsp. vinegar
4 slices of crispy fried bacon bits
crisp salad greens
salt and pepper to taste
Paprika
Combine beans, onions, salad oil, 1/4 cup vinegar, salt and
pepper. Toss lightly, then cover and chill. Mix remaining
ingredients except the bacon, greens and paprika. Just before
serving, drain bean mixture and toss with the bacon. Serve on
crisp greens. Top with a spoonful of the egg mixture and
sprinkle with paprika. Serves 6
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Broccoli Salad
Ingredients:
4 cups broccoli florets (small pieces)
1/2 lb. of bacon
1/2 cup apple, diced
1/4 cup red onion, diced
1/4 cup raisins
1/4 cup sunflower seeds
1 1/2 cup mayonnaise
4 Tbsp. lemon juice
1/2 cup sugar (more or less to taste)
Directions: Cook the bacon until crispy. Drain on paper towels
and then crumble. Toss together the apple, onion, raisins,
sunflower seeds and bacon. Add to the broccoli in a large bowl.
Mix in the mayonnaise and lemon juice. Add the sugar. Toss to
coat. Refrigerate for at least an hour before serving.
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Carrot and
Cabbage Slaw
Ingredients:
8 oz. carrots
8 oz. white cabbage
4 tbsp. wine vinegar
5 tbsp. oil
1/2 tsp. caraway seeds
1/4 tsp. sugar
2 oz. bacon
1 large onion
salt and pepper to taste
Peel and grate carrots. Shred cabbage. In a salad bowl, mix
together vinegar, 4 tbsp. of the oil, caraway seeds, sugar and
seasoning. Add the carrots and cabbage then mix well. Cover the
bowl and chill for 30 minutes. chop and fry the bacon in the
remaining oil until crisp. Finely chop the onion, saving a few
rings for garnish and fry the rest. Remove the salad from the
fridge and put the hot bacon and onion mixture on top and garnish
with the onion rings. Serves 4.
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Chef's Salad
Ingredients:
1 round lettuce
2 heads radicchio or
1/4 head red cabbage
4 oz. cooked ham
3 oz. Gruyere or Emmenthal cheese
1 small onion
2 tomatoes
Dressing:
2 tbsp. oil
1 tbsp. wine vinegar
1 tsp. Dijon mustard or made English mustard
salt and pepper to taste
Wash and dry lettuce. Line salad bowl with crisp whole leaves. Tear the rest
into bite sized chunks and arrange on top. Wash and dry radicchio and tear
into pieces, or shred cabbage. Cut ham into 1/2 inch dice. Slice cheese and
cut into small strips. Peel and slice onion, then separate into rings. Cut
tomatoes into wedges. Arrange all the prepared ingredients on top of the
lettuce. Mix together all the dressing ingredients and pour over the salad.
Toss thoroughly, but gently. Garnish with garlic croutons.
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Creamy Fruit Salad
1- 8 3/4 oz. can of
fruit salad, drained
2 bananas, peeled and sliced
1 small apple, diced
1/2 cup seedless grapes, halved
5 maraschino cherries, halved
1/4 cup miniature marshmallows
1/2 cup whipping cream, whipped*
strawberries for garnish
In a large bowl, combine the fruit and marshmallows. Fold in the
whipped cream and refrigerate. Just before serving, garnish with
the strawberries. Serves 4- 6.
*Whipping cream may be tinted with 2 tsp. maraschino juice or a
bit of food coloring.
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Cucumber Oregon Hazelnut Salad
Ingredients:
2 large cucumbers -- seeded and diced
1 zucchini -- thinly sliced
1 red onion -- thinly sliced
1 large clove garlic -- minced
1 large carrot -- grated
1 large avocado -- diced
1 cup unflavored yogurt
3 ounces crumbled blue cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 Dash Tabasco
1/2 cup roasted and chopped Oregon hazelnuts
Mix all vegetables together in a large bowl. Combine yogurt, cheese, salt, and pepper, and Tabasco sauce. Toss with vegetables and garnish with
roasted hazelnuts.
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Fennel and Avocado
Salad
2 small bulbs fresh
fennel
2 firm ripe unblemished avocados
1/2 cup lemon juice
2 small red onions
2 red ripe tomatoes
6 tbsp. red wine vinegar
3/4 cup corn, peanut or vegetable oil
1/2 tsp. dried hot red pepper flakes
4 tsp. finely chopped fresh coriander (optional)
salt and pepper to taste
Trim off and discard the stems of the fennel. Trim off and
discard the tough outer skin. Cut the fennel into quarters. Cut
the quarters crosswise into thin slices. Put in a mixing bowl.
Peel the avocados and cut them in half, discarding the seeds.
Cut the halves lengthwise into quarters. Cut the wedges
crosswise into 1/2 inch pieces and add to the bowl. Add the
lemon juice and toss to coat. Peel and dice the onion into small
pieces and add to the bowl. Core the tomatoes, then cut
lengthwise in half. Cut each half into 8 crosswise pieces and
add to the bowl. Add the vinegar, oil, pepper flakes, coriander
and salt and pepper to taste. Toss gently but thoroughly and
serve. Serves 4 - 6
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Fonduloha
2 fresh pineapples
2 1/2 cups cut - up cooked chicken or turkey
3/4 cup diced celery
3/4 cup mayonnaise or salad dressing
2 tbsp. chopped chutney
1 tsp. curry powder
1 medium banana, sliced
1/3 cup salted peanuts
1/2 cup flaked coconut
1- 11 oz. can mandarin orange segments, drained
Select pineapples with fresh green leaves. Cut each pineapple
lengthwise into quarters, each with some green leaves. Remove
fruit and cut into cubes, removing any eyes and fibrous core.
Drain pineapple shells, cut side down. Combine cubed pineapple,
the chicken and celery. Cover and chill. Mix mayonnaise, chutney
and curry powder. Cover and chill. Just before serving, drain the
fruit mixture and toss lightly with the mayonnaise mixture, banana
and peanuts. Fill pineapple shells, sprinkle with coconut and
garnish with orange segments. Serves 8
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Green Beans and Cabbage with Coriander Butter
Ingredients:
4 tablespoons butter
3 cups chopped cabbage
1 1/2 cups fresh cut green beans
1 teaspoon ground coriander
In a large skillet, melt butter over medium-high heat for 3 to 4 minutes,
until butter just begins to turn golden brown. Remove from heat and add
cabbage and green beans; toss to coat with butter. Sprinkle in 1 teaspoon ground coriander and toss well.
Return to stove and cook over low heat, covered, 10 to 15 minutes, until vegetables are
crisp-tender, stirring occasionally.
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Green Bean Salad with Feta-Walnut Mimosa
VINAIGRETTE:
1 scallion
4 teaspoons white wine vinegar
1/4 cup walnut oil
or vegetable oil
Salt
Fresh ground black pepper
SALAD:
1 1/4 ounces halved walnuts-abut 1/3 cup
1 1/2 pounds green beans
2 eggs
2 1/2 ounces feta cheese-about 1/2 cup -- crumbled
PREPARATION: For the vinaigrette, mince the scallion. In a small bowl, mix
the vinegar, oil, and scallion. Season to taste with salt and pepper.
Heat oven to 350°F. Put walnuts in a cake pan and toast, stirring once or
twice, until lightly browned, about 7 minutes. Cool and then chop finely.
Cook beans in a large pot of boiling, salted water until crisp-tender,
about 4 minutes. Rinse under cold running water and drain thoroughly.
Gently pat dry.
Put eggs in a saucepan, cover with water, and bring to a simmer. Cover,
remove saucepan from heat, let stand for 20 minutes, drain. Cool eggs,
separate whites from yolks, and chop separately into fine dice. Recipe can be made to this point several hours ahead.
SERVING: Arrange beans on a round serving platter in a circular fashion
with the ends meeting in the center. Whisk vinaigrette and spoon it evenly
over the beans. Crumble the feta cheese and sprinkle it in the center of
the plate. Sprinkle chopped walnuts in a circle around the cheese.
Sprinkle chopped egg yolks in a circle around walnuts; then sprinkle
chopped egg whites in a circle around the yolks, covering all but the
outer ends of the beans. Serve at room temperature.
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Hostess Salad with Tangy Tomato Dressing
Ingredients:
4 cups bite-size mixed salad greens
1 medium size yellow summer squash or zucchini; halved lengthwise and sliced 1/4" thick
2 medium-sized carrots or 1 small jicama, cut into 1 1/2 x1/2" sticks
1 cup red and/or yellow cherry tomatoes or baby pear tomatoes, halved
1 cup small whole fresh mushrooms
1 cup sliced cauliflower or broccoli flowerets
Directions: Prepare the tangy tomato dressing (directions below). Cover and refrigerate while preparing the salad. In a large salad bowl, combine the greens, squash, carrots, tomatoes, mushrooms, and cauliflower. Shake the dressing well. Pour over salad. Toss lightly to coat. Makes 6 side dish servings.
Tangy Tomato Dressing
Ingredients:
1/4 cup catsup
2 tbsp. grated red onion
2 tbsp. olive oil
2 tbsp. of lemon juice OR vinegar
1 tsp. prepared horseradish
1/2 tsp. sugar
1/2 tsp. Worcestershire sauce
1/8 tsp. black pepper
In a jar with a tight fitting lid, combine all the ingredients
for the dressing. Cover and shake well. Refrigerate (will keep for 1 week). Makes about 3/4 cup (six 2-tablespoon servings) dressing.
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Marinated Vegetable
Salad
Ingredients:
1 16-ounce can tiny green peas
1 12-ounce can tiny white shoe peg corn
1 16-ounce can French-style green beans
1 medium onion chopped
3/4 cup finely chopped celery
chopped pimento as desired
Sweet and Sour Dressing:
1/2 cup salad oil
1/2 cup wine vinegar
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Directions:
First make the dressing by combining all the dressing ingredients in a saucepan and heat to boiling. Cool. Drain the canned vegetables well and combine with remaining
ingredients. Pour dressing over all. Mix well. Let sit in the refrigerator for 24 hours before serving. Salad should keep for several weeks in refrigerator.
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Sautéed
Spinach with Mushrooms
1 lb. fresh spinach
in bulk or 1-10 oz. pkg. fresh spinach
3 tbsp. butter
1/4 lb. mushrooms cut into 1/2 inch slices
salt and pepper to taste
1 tsp. finely minced garlic
Bring enough water to a boil in a saucepan to cover the spinach
when it is added. Add the spinach and cook about 1 minute. Drain
well. When cool enough to handle, squeeze the spinach between the
hands to extract most of the moisture. Chop coarsely. Melt 2 tbsp.
of the butter in a skillet. Add the mushrooms and salt and pepper
to taste. Cook, stirring often over high heat until the mushrooms
are browned. Add the remaining butter and the spinach. Cook,
stirring, about 30 seconds. Sprinkle with the garlic and stir.
Serve hot. Serves 4
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Shrimp 'N Rice
Salad
1 cup cleaned,
cooked shrimp
3 cups cooked rice
1/4 cup sliced celery
1/4 cup sliced pimento stuffed olives
1/4 cup chopped green pepper
1/4 cup chopped pimento (optional)
1/4 cup minced onion
salt and pepper to taste
3 tbsp. mayonnaise or salad dressing
crisp greens
2 tomatoes, cut into wedges
1/2 cup French dressing
1 lemon, cut into wedges
Split each shrimp lengthwise. In a large bowl, combine shrimp,
rice, celery, olives, green pepper, pimento and onion. Cover and
chill. Just before serving, stir together salt, pepper, mayonnaise
and toss with shrimp mixture. Spoon shrimp onto crisp greens and
garnish with tomato wedges and a few whole shrimp. Serve with
French dressing and lemon wedges. Serves 6
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Southern Sweet Potato Salad
Ingredients:
2 lbs. peeled, cubed sweet potatoes
2 Tbsp. lemon juice
1 cup mayonnaise
2 Tbsp. orange juice
1 Tbsp. honey
1 tsp. grated orange peel
1/2 tsp. ground ginger
1/4 tsp. salt
1/8 tsp. nutmeg
1 cup sliced celery
1/3 cup chopped dates
1/2 cups chopped pecans
lettuce leaves
1 can 11-oz mandarin oranges, drained
Directions: Cook the potatoes until tender, about 5-8 minutes. Drain and then toss with lemon juice. In a large bowl, combine the mayonnaise, orange juice, honey, orange peel, ginger, salt, and nutmeg. Add in the warm potatoes, celery and dates. Toss to coat well. Cover and chill, stir in the pecans before serving. Spoon the salad onto lettuce-lined plate. Arrange the oranges around the salad.
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Spicy Rémoulade
Ingredients:
1/2 cup mayonnaise
1 small clove garlic -- minced
1 medium shallot -- minced
2 tablespoons minced fresh parsley
1 anchovy -- mashed
2 teaspoons capers -- drained
1 tablespoon tomato paste
1 teaspoon lemon juice
1/8 teaspoon cayenne pepper
ground white pepper or black pepper
TO PREPARE: Mix all ingredients including 1/8 teaspoon white pepper and
1/8 teaspoon black pepper in a small non-reactive bowl; set aside. (Can be covered and refrigerated overnight.)
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Summer Melon Mix
Ingredients:
1/2 small cantaloupe
1/2 small honeydew melon
1/2 small watermelon
2 pints strawberries
Directions: Peel and seed the melons. Cut into chunks. Hull and quarter the strawberries. Gently toss together. Place in serving bowls and then drizzle the berry-honey dressing (recipe below) over top. Makes 6 side dishes.
Berry-Honey Dressing Ingredients:
1 3/4 cups strawberries, quartered
3 Tbsp. honey
2 Tbsp. lemon juice
1 Tbsp. olive oil or vegetable oil
1 tsp. grated lemon rind
Directions: In a food processor or blender, process ingredients until smooth. Cover and refrigerate (will keep for 1 week). Makes about 1 3/4 cups.
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Sunshine Salad Ingredients:
8 oz. poached smoked Haddock
1 orange
1 grapefruit
1 green pepper
1 onion
1 tbsp. chopped parsley
3 tbsp. olive oil
1tbsp. lemon juice
2 oz. black olives
salt and pepper to taste
Cut the Haddock into small strips. Peel the orange and grapefruit
and slice or chop into chunks. Slice the pepper. Peel and slice
the onion into thin rings. Put the prepared ingredients into a
salad bowl with the parsley. Add the oil, lemon juice and
seasoning. Toss salad well and chill. Garnish with the olives just
before serving. Serves 2
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Sweet and Sour
Corn Salad
Ingredients:
8 oz. canned sweet corn kernels
2 tbsp. wine vinegar
3 tbsp. oil
salt and pepper to taste
1 lb cold potatoes
8 oz. tomatoes
8 oz. canned pineapple chunks
2 bananas
5 tbsp. lemon juice
1 small lettuce
Dressing:
1 tbsp. French mustard
1/4 pint sour cream or yogurt
2 tbsp. milk
salt and pepper to taste
1 tsp. paprika
Drain sweet corn and place in a bowl along with the vinegar, oil
and seasoning. Mix well, then cover and chill. Peel and dice
potatoes. slice tomatoes. Drain the pineapple and reserve
2 tbsp. of the juice. Peel and slice the bananas. Put all these
in a bowl and pour the lemon juice over them. Mix together the
dressing ingredients with the reserved pineapple juice. Add to
the potato mixture. Chill for 30 minutes. Line serving dishes
with the lettuce and spoon the potato mixture in a ring around
the edge. Pile sweet corn in the middle and serve. Serves 6.
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Swiss Salad Ingredients:
12 oz. boiled new potatoes
1 dessert apple
2 tbsp. white wine vinegar
1 tsp. mustard
4 tbsp. oil
1/2 head lettuce
6 oz. gruyere cheese
4 hard boiled eggs
2 tsp. chopped chives
1 tsp. paprika
salt and pepper to taste
Peel and slice the potatoes into a bowl. Peel, core and slice the
apple. Add it and the vinegar to the potatoes and toss. Mix the
mustard, oil and seasoning together and pour over the potatoes and
apple. Toss lightly. Wash and dry the lettuce leaves and use to
line the salad bowl. Arrange the potato mixture on the lettuce.
Cut the cheese into matchsticks. Scatter the cheese around the
edge and in the center of the salad. Slice the eggs and arrange on
the salad. Sprinkle with the chives and paprika. Serve immediately
with crusty bread. Serves 4
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Tangy Avocado and Lime Salad
3 Tbs. fresh lime juice
1/2 tsp. plus 1/8 tsp. salt
4 small tomatoes, cut into 3/4-inch dice (2 1/2 cups)
2 ripe medium avocados, cut into 3/4-inch dice (1 1/2 cups)
3 scallions (white and light green parts), sliced thin
1 minced clove of garlic
1 Tbs. olive oil or vegetable oil
1/4 tsp. ground cumin
1 large head Boston lettuce torn into large pieces (approximately 8 cups)
1 medium cucumber peeled and quartered lengthwise, seeded and thinly sliced diagonally (approximately 1 cup)
2 Tbs. coarsely chopped cilantro
In medium (nonmetallic) bowl, whisk two tablespoons lime juice and 1/2-teaspoon salt. Add tomatoes, avocados, scallions, and garlic. Using a rubber spatula, fold to combine. Season to taste with pepper. In another large bowl, whisk oil, cumin, remaining lime juice, and 1/8-teaspoon salt. Add lettuce and toss. Season to taste with pepper. Divide lettuce among plates and top each pile with the avocado mixture. Top with cucumber slices, sprinkle with cilantro and serve.
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Tasty Barley Salad
Ingredients:
1 1/2 cups pearl barley
4 1/2 cups water
1 Tbsp. canola oil
1 red onion, thinly sliced
3/4 cup dried apricots (plump and moist), sliced
1/2 cup sliced almonds
1/4 cup dried cranberries
2 Tbsp. fresh parsley, chopped
1 cup plain low-fat yogurt
1 Tbsp. honey
1 lemon, juiced
1/2 tsp. ground cinnamon
1/2 tsp. ground turmeric
1/2 tsp. salt
1 pinch nutmeg
Directions: Rinse the barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley and return to a boil.
Cover and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature. Pour oil into a small skillet and place over medium heat.
Add the onion and sauté until golden brown. In a serving dish, combine the cooked barley and onion, apricots, almonds, cranberries, and parsley. Toss. In a small bowl, mix together yogurt, honey, lemon juice,
cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture and toss well to combine. Serve at room temperature. Servings: 10
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Three Bean
Salad
1 - 16 oz. can
French style beans, drained
1 - 16 oz. can wax beans drained
1 - 16 oz. can red kidney beans, rinsed and drained
1/2 cup chopped green onion
1/4 cup snipped parsley
1 - 8 oz. bottle Italian salad dressing
1 tbsp. sugar
2 cloves garlic, crushed
Combine beans, onion and parsley in a large bowl. Mix dressing,
sugar, garlic and pour over the bean mixture. Toss and chill for
at least 3 hours, stirring occasionally. Serves 5- 6
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Vegetable and
Herb Salad 1
lb. potatoes
8 oz. cauliflower
4 oz. green beans
4 oz. frozen peas
salt and pepper to taste
4 tbsp. oil
2 tbsp. vinegar
2 tbsp. chopped fresh mixed herbs
Scrub the potatoes and cut into small chunks. Place in a
saucepan, cover with water and bring to a boil. Boil gently for
2 minutes. Divide cauliflower into florets, add to the pan and
bring back to a boil. Cut beans into bite sized pieces and add
to the pan along with the peas. Simmer gently for 5 minutes or
until the potatoes are tender. Meanwhile, whisk together the
oil, vinegar, herbs and seasonings. Drain the vegetables well
and place in salad bowl. While still hot, pour dressing over the
vegetables and toss well. Allow to cool well before serving.
Serves 6.
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Walnut
Cabbage Salad
Ingredients:
1/2 red cabbage
4 tbsp. walnut or olive oil
2 tbsp. lemon juice
2 large oranges
1 large dessert apple
1 banana
2 oz. walnut halves
1 oz. seedless raisins
Shred the cabbage and toss with the oil and lemon juice. Leave
to macerate in the fridge for 1 hour. Peel the oranges and
separate into segments. Peel, core and chop the apple. Peel and
thickly slice the banana. Add the fruit to the cabbage with the
walnuts and raisins. Toss together well and serve. Serves 4.
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Zesty Corn Salad
Ingredients:
2 (15 oz) cans white corn
1 cup chopped green pepper
1 cup chopped red/purple onion
1 cup chopped cucumber
1 cup seeded & chopped Roma tomatoes
1/2 cup Italian dressing
garlic powder to taste
cayenne pepper to taste
salt & black pepper to taste
Directions: Drain the corn. Combine with the rest of the ingredients and
toss lightly. Cover and chill overnight. Servings 6-8
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Let
me know what you think.
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