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Bean salad: - 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can garbanzo beans, drained
- 1 cup chopped tomatoes
- 3/4 cup cucumber - peeled, seeded, and chopped
- 2 tablespoons diced onion
- 1 (6 ounce) container guacamole
- 1/2 cup plain yogurt
- 1/4 teaspoon salt
- 1/4 cupmilk
- shredded lettuce
- corn tortilla chips
<CONCORDANCE-END /> method: <CONCORDANCE-BEGIN /> - In a large bowl, toss together the kidney beans, garbanzo beans, tomatoes, cucumber, and onion.
- In a small bowl, mix the guacamole, yogurt, and salt. If dressing seems thick, stir in a little milk. Stir into the bean mixture, and chill. Serve topped with the shredded lettuce and corn chips.
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golden glow salad: Amount Measure Ingredient -- Preparation Method
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3 ounces lemon gelatin
3/4 teaspoon salt
1 dash cayenne pepper
1 tablespoon vinegar
1 1/2 cups crushed pineapple -- drained
1 cup carrots -- shredded
1/3 cup pecans -- chopped
lettuce
1. Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water, salt, cayenne and a scant tablespoon of vinegar. Refrigerate until partially set.
2. Add crushed pineapple which has been well-drained, grated carrots and chopped pecans. Blend well.
3. Refrigerate at least 3 hours until firmly set. Cut into
squares and serve on lettuce leaves.
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Jello Vegetable Salad1 lg. pkg. lime Jello
1 cup finely chopped lettuce
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped green pepper
1/4 cup radishes
1 tbsp. chopped onion
Prepare Jello according to instructions. Pour into 13x9x2 cake pan (or
tupperware). Let
set until slightly thickened. Add vegetables. Stir well. Let set in
refrigerator until firm. Cut into squares and serve
on lettuce leaf. Top with a "dollop" of mayonnaise.
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Pasta Salad
1 lb. pasta ruffles, cooked and cooled
1 cup frozen peas
Handful of pitted black olives, halved
Handful of whole or chopped walnuts
3 stalks celery, sliced
1/2 lg. red bell pepper, diced
2 boneless, skinless chicken breasts, baked with Shake 'N Bake coating, cut into
bite-size pieces
2 oz. Swiss cheese, cubed
4-5 Tbsp mayonnaise
2 tsp. lemon juice
1 tsp. olive oil
2 Tbsp bottled Italian dressing
1 tsp. each Lawry's seasoning salt and Mrs. Dash
Salt and freshly ground black pepper to taste
Drain pasta well. In large bowl, mix all ingredients and sprinkle with paprika
(optional). Serve chilled or at room temperature. About 8 servings.
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Orange And Fennel Salad
salads
1 small bulb fennel; about 3/4 pound
4 oranges
2 green onions; chopped
2 tablespoons chopped fresh parsley; preferably Italian
salt and pepper
Boston lettuce; or
spinach leaves; or
Belgian endive
----GARLIC VINAIGRETTE----
1 tablespoon lemon juice
1/4 teaspoon minced garlic
1/4 teaspoon Dijon mustard
2 tablespoons olive oil
This crunchy, juicy salad is a good choice for a buffet or a meal with strong
flavors. Trim base and top of fennel; discard outer leaves. Cut in 1/4-inch
thick slices. Cut a slice from top and bottom of each orange and discard.
Cutaway peel from oranges so no white part remains. Slice oranges. In bowl,
combine fennel, oranges, onions and parsley. Garlic Vinaigrette: In small bowl,
whisk together lemon juice, garlic and mustard; whisk in oil. Pour over orange
mixture; toss to coat. Season with salt and pepper to taste. (Salad can be
covered and refrigerated for up to 6 hours.) Serve on a bed of lettuce or
spinach or with Belgian endive spears.
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PASTA SALAD
1 pound of cooked pasta, chilled 1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 green pepper, cut in small chunks
1 whole boneless chicken breast, cooked and cut into small pieces 1 scraped and grated carrot
1/4 cup sliced green stuffed olives
1/2 medium onion, chopped
1 stalk celery, sliced thin
small tin of green peas, drained
1 cup kidney beans, rinsed
1/2 salt free peanuts or walnuts
1/2 Catalina Dressing or Bleu Cheese dressing
Mix everything together, adding more dressing on idividual servings if desired.
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patriot salad: Amount Measure Ingredient -- Preparation Method
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2 packages raspberry gelatin powder
2 cups water -- boiling
1 packet gelatin powder
1 cup cold water
1 cup half and half
1 cup sugar
8 ounces cream cheese
1 teaspoon vanilla extract
1/2 cup mixed nuts -- chopped
1 1/2 cups blueberries
1. Dissolve 1 package raspberry gelatin in boiling water. Pour into 9 x 13 x 2-inch pan. Chill until firm.
2. Combine packet of unflavored gelatin with cold water; set aside.
3. Mix half and half in saucepan; bring to a boil. Remove from heat. Add softened cream cheese and beat until very smooth. Add
vanilla extract, nuts and unflavored gelatin mixture. Stir until gelatin is dissolved. Cool, then pour over the chilled layer. Chill until firm.
4. Drain blueberries (if using canned); add enough water to blueberry juice to make 2 cups liquid. Bring this to a boil. Add remaining raspberry gelatin package; stir until dissolved. Cool this mixture then stir in blueberries.
5. Pour this mixture over cheese layer and chill until firm. Decorate with sliced strawberries and a few reserved blueberries if desired. |
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feta salad: 2 1/2 pounds carrots -- peeled and
quartered lengthwise
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cups crumbled Bulgarian feta cheese
2 tablespoons extra virgin olive oil
1 tablespoon za'atar -- or more to taste
1/4 cup chopped fresh parsley or cilantro leaves
Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4
Yield: 4 to 6 servings |
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turnip salad: 1 pkg ( 22 oz. ) purple and white turnips
4 Tbsp. white vinegar
4 Tbsp. salad oil
1/4 cup sugar
2 Tbsp. fresh chopped parsley
salt and fresh grated black pepper
1 Tbsp. fresh sweet onion grated
Wash and dry turnips. Cut off both ends with knife. Leave unpeeled. Grate
or shred turnips by hand ( julienne hand grater works well ) or in food
processor. Place into medium size salad bowl. Add remaining ingredients
and mix well with fork. Chill well before serving. Serves 6 to 8.
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spinach salad: 1 package fresh spinach or amount as desired
red onion rings as desired
fresh chopped tomatoes or use the tiny red grape tomatoes as desired
hard boiled eggs as desired
crumbled cooked (turkey) bacon as desired
garlic bread croutons
golden raisins as desired
Sweet Cream Dressing:
1 cup heavy cream
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup white vinegar
dash salt to taste
Clean spinach, remove tough stems and tear off to bite size pieces. Combine with
tomatoes, onions, bacon, raisins and use the eggs and croutons as garnish.
For dressing: whip cream until slightly thickened. Blend in remaining
ingredients. Chill overnight to thicken and blend flavors. Makes about two cups.
Serve dressing on the side. Note: dressing is suitable also for fruit salads. |
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Spinach Salad with Warm Bacon Dressing
3/4 to 1 pound chopped fresh bacon
1 Tbsp mild mustard
2 Tbsp red wine or balsamic vinegar
3 tsp honey
Salt, to taste
Freshly ground black pepper, to taste
1 pound fresh baby spinach, washed and chilled
1/2 to 1 cup peeled and thinly sliced Vidalia or sweet red onions --
optional
3 eggs, boiled, chopped -- optional
In a heavy frying pan, stir and fry bacon over medium low heat until fat
is rendered. Remove bacon to uncoated paper plate or paper towels to
drain. Set aside reserve bacon drippings and with a wire whip, combine
them with the mustard, vinegar and honey. Blend until smooth, Season to
taste with salt and pepper.
Toss spinach with warm dressing* and garnish with diced eggs and onions
(optional).
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beet salad: 1 lb fresh cooked beets
1/2 cup walnuts finely chopped
Special dressing:
1 Tbsp. horseradish
1/2 cup sour cream or plain yogurt
1 Tbsp. mayonnaise
1/4 cup half and half cream
1/3 cup orange juice
salt and pepper to taste
2 Tbsp. fresh chopped parsley ( garnish )
Dice the cooked, peeled, cooled beets and add the walnuts. Mix all
dressing ingredients ( except parsley). Mix dressing into beets and nuts.
Place on serving platter. Sprinkle with parsley. Serves 6.
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strawberry nut salad: 2 3-oz. pkg, sugar-free strawberry flavored gelatin
1 cup boiling water
1 package frozen strawberries, thawed & drained -- (16-oz)
1 20-oz can crushed pineapple -- drained
1 cup pecans, chopped
3 medium bananas, cut into small pieces
1 8-oz. container sour cream
1/4 cup mayonnaise
1 1/2 teaspoons grated orange rind
Garnishes: leaf lettuce or strawberries
Combine gelatin and boiling water in a large bowl, stirring 2 minutes or
until gelatin is dissolved stir in strawberries, pineapple, and pecans set
mixture aside place bananas in container of an electric blender, pulse 3
times or until finely chopped, but not mashed stir into gelatin mixture
spoon half of mixture into a lightly greased 11x7x1=-inch baking dish
refrigerate until almost set set remaining strawberry mixture aside (Do
not refrigerate) combine sourcream, mayonnaise and orange rind, and spread
over congealed strawberry layer top with remaining strawberry mixture
cover and chill 8 hours cut into squares garnish, if desired.
Yield: 10 servings.
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VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE
serves 4 as an accompaniment
for the vinaigrette
2 teaspoons Dijon mustard
2 teaspoons Madras curry powder
2 tablespoons light soy sauce
2 teaspoons salt, or to taste
1 teaspoon freshly ground five-pepper mixture or black pepper
4 tablespoons extra virgin olive oil
for the salad
225g (8oz) fresh tomatoes
100g (4oz) broccoli, in small florets
100g (4oz) French beans
100g (4oz) cauliflower florets
100g (4oz) podded fresh or frozen peas
50g (2oz) fresh water chestnuts, peeled and sliced
3 tablespoons finely chopped shallots, squeezed dry
3 tablespoons finely snipped fresh chives
Make the vinaigrette: combine the mustard, curry powder, soy sauce, salt and
pepper and olive oil in a bowl. Mix well and set aside.
Drop the tomatoes into a pan of boiling, salted water for 5 seconds, then
remove them and skin and seed. Cut the flesh into 4 cm pieces and set aside.
Add the broccoli, French beans and cauliflower to the pan and cook for 3
minutes. Add the peas and cook for about 1 minute. Drain the vegetables, tip
into a warmed bowl and add the tomatoes and water chestnuts. Drizzle in the
vinaigrette, add the shallots and chives and mix well.
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Warm Green and Yellow Squash Salad With Cranberry Vinaigrette
Yield: 8 to 10 servings
Do-ahead tips: The squash can be sliced, covered with plastic wrap and refrigerated ahead of time. The dressing also can be made hours in advance, then whisked together again before adding to the squash.
3 tablespoons apple cider vinegar
3 tablespoons cranberry juice
1 1/2 tablespoons honey
salt and white pepper to taste
2/3 cup olive oil
3/4 cup chopped dried unsweetened cranberries
1 1/2 pounds medium-size zucchini
1 1/2 pounds medium-size yellow squash
In a medium bowl, combine the vinegar, cranberry juice, honey and salt and white pepper to taste. Slowly add the oil and whisk until the oil is incorporated into the vinaigrette. Add the dried cranberries and stir to combine. Set aside.
Cut each zucchini and yellow squash in half lengthwise. Drag the tip of a spoon lengthwise along the cut half to remove the seedy core. Slice each half into 1/4-inch-thick half-moon slices. Steam the squash until the slices are just cooked through. The white flesh will start to look opaque and the slices will start to wilt. Be careful not to overcook. Transfer squash to a large bowl.
Add the dressing gradually to the squash--just enough to keep the salad moist--and toss to combine. (You probably will not need all the
dressing.) Set aside for 5 minutes. Transfer to a serving dish. Serve immediately.
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Zucchini Orange Salad2 Medium Zucchini; sliced thin
1 Medium Onion; thinly sliced
1 Cup Chopped celery
16 Ounce Green beans; canned, drained
15 Ounce Mandarin oranges in juice; drained
16 Ounce Wax beans; canned, drained
8 Ounce Water chestnuts; canned, sliced, drained
1-1/2 Cup Sugar
1 Cup Vinegar
1 Tablespoon Water
1 Teaspoon Salt
In a large bowl, toss zucchini, onion and celery. Cover with boiling
water; let stand for 1 hour. Drain, Add beans, oranges and water
chestnuts. Combine remaining ingredients in a saucepan. Bring to a boil;
boil for 1 minute. Pour over salad; cover and refrigerate 24 hours before
serving. Yield: 16-20 servings.
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