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Baby Greens with Cider Vinaigrette
3/4 cup apple cider
2 tablespoons cider vinegar
1 small shallot, minced
1/2 teaspoon Dijon mustard
1 tablespoon vegetable oil
salt and freshly ground pepper
10 cups loosely packed assorted baby greens, such as red oak leaf, arugula and mizuna
In a small saucepan, boil the apple cider over high heat until reduced to 2 tablespoons, about 10 minutes; let cool. 2. In a large bowl, combine the reduced apple cider with the vinegar and shallot. Whisk in the mustard and oil and season with salt and pepper. Add the baby greens and toss. Divide the salad among 10 plates and serve.
Makes 10 servings. |
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Party Potatoes
8 medium potatoes
4 Tbsp. butter
8 oz. cream cheese
1/3 cup chopped chives
8 oz. sour cream
paprika, salt, and pepper to taste
Peel, cube, and boil potatoes until tender. Beat cream cheese and sour cream together. Add drained, cooked potatoes and beat until smooth. Add remaining ingredients (except paprika) and mix to combine. Pour into a 2 quart casserole dish and dot the top with more butter. Sprinkle the top with paprika for a festive touch, or Parmesan cheese if you prefer. Bake uncovered at 350 degrees for 25 minutes.
Serves 10.
Can be made ahead and frozen or refrigerated before baking. |
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ANTIPASTO SALAD
(serves 4-6)
1 28 oz. can roasted red pimentoes (sweet red peppers)
2 cans fancy albacore tuna
1 small finely chopped onion
1 heaping TBSP. sweet pickle relish
sliced black olives (optional)
olive oil
red wine vinegar
salt and pepper to taste
garnishes such as julienned hard salami, sliced hard-boiled egg, pepperoncini
green stuffed olives, etc.
Clean blackened skin from pimentoes using paring knife. Cut pimentoes into bite-size strips. In medium size salad bowl, combine pimentoes, drained tuna, onion, pickle relish and sliced black olives(optional). Drizzle with olive oil and a splash of red wine vinegar. Salt and pepper to taste. Gently toss with salad tongs. Put in fridge for a few hours or overnight . When ready to serve, gently toss again; then garnish with above mentioned ingredients or whatever you prefer.
It doesn't sound like much, but when the pimentoes and tuna marinate in the olive oil and vinegar, it becomes very tasty. We always served this as an appetizer at the start of the meal. |
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Oriental Salad
1pkg Broccoli Slaw Mix (fresh)
2 pkgs Beef Ramen Noodles (uncooked and broken up)--set aside seasoning packets
2 bunches Green Onions--chopped
1 pkg Sunflower Meat
3/4 c. Canola Oil
1/3 c. white vinegar
1/2 c. sugar
Beef Ramen seasoning packets
Dressing:
Mix oil, vinegar, sugar, seasoning packets together with a wire wisk.
Salad:
Mix slaw mix, ramen noodles, green onions, sunflower meat in a LARGE bowl pour dressing over this and stir. Chill for several hours... best overnight.
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Vegetable Frittata LF
1 cup egg substitute
1 Tbls skim milk
1/4 tsp dried oregano
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
Vegetable cooking spray
1/4 cup chopped sweet red pepper
1/4 cup chopped broccoli flowerets
2 Tbls sliced fresh mushrooms
1/4 cup alfalfa sprouts
1/2 cup shredded reduced fat swiss cheese
Combine first 6 ingredients; set aside. Coat a small nonstick skillet with cooking spray; place over medium high heat until hot. Add red pepper, borccoli, and mushrooms; cook, stirring constantly, until tender. Remove vegetable mixture from skillet, and set aside. Add egg substitute mixture to skillet; cover and cook over medium low heat 8 to 10 minutes or until mixture is set. Remove skillet from heat; top egg substitute mixture with alfalfa sprouts and vegetable mixture, and sprinkle evenly with cheese. Cover and let stand 3 to 5 minutes or until cheese melts. Cut into wedges. Serve immediately.
Makes 2 servings.
calories 162 |
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Italian Peasant Salad
1 (6.9 oz) rice-a-roni chicken flavor
2 Tbls vegetable oil
1 (14 to 16 oz) can great northern beans, navy beans or cannellini beans, rinsed, drained
2 cups chopped cooked chicken
2 cups chopped tomato
1 cup frozen peas
1/2 cup Italian dressing
1 tsp dried basil or 1/2 tsp dried rosemary leaves
Prepare rice-a-roni mix as package directs, substituting oil for margarine. Cool 10 minutes. In large bowl, combine prepared rice-a-roni, beans, chicken, tomato, frozen peas, dressing and basil. Chill 4 hours or overnight. Stir before serving.
Makes 6 servings.
Variation: substitute 2 cans (6 1/8 oz each) white tuna in water, drained, flaked, for chicken. |
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Sweet and Sour Coleslaw
5 cups shredded green cabbage
1/2 cup thin 3-inch slivers red bell pepper
1/2 cup thin 3-inch slivers green bell pepper
1/2 cup chopped red onion
1/2 cup golden sweet and sour sauce
3 tablespoons apple juice
1 tablespoon cider vinegar
1 cup California Raisins
1/2 cup sunflower seeds, shelled sunflower kernels
In large bowl, combine cabbage, bell peppers and onion; toss to mix. In small bowl, combine sweet and sour sauce, apple juice and vinegar; mix well. Pour over cabbage mixture. Refrigerate until serving time. Just before serving, stir in raisins and sunflower kernals. Sprinkle with real bacon pieces, if desired.
8 servings; 1 cup each |
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Onions in Raisin Sauce
Makes 8 servings
Ingredients
1 1/2 teaspoons olive oil
3/4 pound pearl onions, peeled
2 cloves garlic, minced
1/3 cup dry white wine
1 cup beef broth
2 tablespoons tomato paste
2 tablespoons raisins
1/2 teaspoon grated orange zest
1/4 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
1 tablespoon minced fresh parsley
Directions
1 Heat oil in a medium saucepan over medium heat. Saute onions until golden, about 7 minutes.
2 Stir in garlic, wine, broth, tomato paste, raisins, orange zest, thyme, black pepper and parsley. Simmer, uncovered, for 20 minutes, stirring often. When onions are tender increase the heat to high and cook, stirring constantly, until sauce thickens, about 3 minutes |
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Cucumber Salad
4 english cucumbers, sliced thin
1 cup sour cream
2 sprigs fresh dill, finely chopped
2 tbsp. vinegar
1/4 cup sugar
1/2 tsp. coarse salt
Mix well, sour cream, vinegar, salt and sugar, toss in cucumber, add dill and chill for an hour, covered.
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Mandarin Orange Cole Slaw
The Salad:
3 cups purchased three-color coleslaw blend*
3 Tbsp. chopped green onions
1 (11 oz.) can Green Giant Mexicorn (drained)
1 (11 oz.) can mandarin orange segments, drained (reserve 6 to 8 segments for garnish, if desired)
The Dressing:
1/2 cup mayonnaise
2 Tbsp. sugar
1 Tbsp. red wine vinegar
1 Tbsp. lime juice
In a large bowl, combine all salad ingredients and mix well. In a small bowl, combine all the dressing ingredients; blend well. Add dressing to salad; toss to coat. Seve immediately or cover and refrigerate until serving time.*Note: if three-color coleslaw is not available, substitute 2 cups coleslaw blend and 1 cup shredded red cabbage.
Yield: 8 (1/2-cup) servings.
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Sweet Potato Salad
2 c. sweet potatoes, cooked & sliced
3 stalks celery, cut fine
1/2 med. onion, chopped
6 hard cooked eggs, chopped
Pinch garlic salt
Salt & pepper to taste
4 tbsp. mayonnaise or enough to moisten it well
Place all ingredients in bowl. Toss together lightly, chill & serve. |
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GERMAN POTATO SALAD
3 slices bacon
1 onion
2 T. flour
1/2 C. sugar
1/2 C. vinegar
1/2 C. water
4 C. cooked, sliced potatoes
Dice bacon and fry. Add onion, brown. Add flour, sugar, vinegar and water. Cook until thick. Then add potatoes & heat through. |
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Pea Salad
Ingredients
1 pkg. frozen green peas
1 small jar pimento
4 green onions sliced
about 4 oz. colby cheese, cubed
about 1/4 c. Kraft Miracle Whip
about 1/4 c. Kraft Coleslaw dressing
Lemon pepper & salt to taste
Procedure
Combine ingredients and toss. Allow to "sit" at least 4 hours or more in fridge before serving. |
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