SALADS
ANGEL SALAD
from: Glennis Hobbs at: 12.30.2001 01:10
subject: ANGEL SALAD
ANGEL SALAD
Drain thoroughly and mix together:
1 l4-oz. can fruit cocktail
1 14-oz can pineapple bits or chunks
1 can mandarin oranges
Add:
2 c. miniature colored marshmallows
1 cup sour cream
Mix thoroughly and chill and least 2 hours before serving.
This can be made up to 24 hours in advance.
Serve as a main salad or as a dessert.
Apple Accent Salad w/Citrus dressing
from: Ellise at: 04.08.2002 09:59
subject: Apple Accent Salad w/Citrus dressing
Courtesy of http://www.vegparadise.com/cookingwith10.html
APPLE ACCENT SALAD
1/2 to 3/4 head romaine lettuce
1 bunch arugula, chopped
1 large Fuji or Gala apple, chopped
1 cup shredded red cabbage
3 green onions, chopped
1/2 red or yellow bell pepper, chopped
2 carrots, shredded
3 tsp. chopped, toasted pecans
Alfalfa sprouts
Wash lettuce and pat dry with a kitchen towel or use a salad
spinner. Put into a large salad bowl. Add remaining ingredients
and toss. Top with alfalfa sprouts and serve with Triple
Citrus Dressing (see below).
TRIPLE CITRUS DRESSING
1 3/4 tsp. salt or to taste
1/4 tsp. ground black pepper
3/4 tsp. dry mustard
2 cloves garlic, crushed
2 tbs. minced green onion tops
1 cup favorite oil
1/4 cup lime juice (2 to 3 limes)
1/4 cup lemon juice (1 to 2 lemons)
3/4 cup + 2 tbs. fresh orange juice
1/4 cup water
2 tbs. apple cider vinegar
Combine all ingredients in a 1-quart (1 litre) jar and
shake well. For best flavor prepare one day ahead.
Refrigerate leftovers. Keeps for 1 week. Makes approximately
2 3/4 cups (657 ml)
Arugula Salad
from: Ms. Lillian at: 07.22.2003 15:39
subject: Arugula Salad
Arugula Salad with Oranges, Walnuts And Blue Cheese
(Serves 4-6)
4 cups arugula
4 cups mixed baby greens
1 (11 oz. can) mandarin oranges, drained
1 cup walnuts, chopped and toasted
6 oz. Blue Cheese
Vinaigrette
1/3 cup balsamic vinegar
2 tbs. Dijon mustard
1 cup olive oil
Toss together arugula, mixed with baby greens, oranges and
walnuts. Divide evenly onto 6 salad plates. Top with a slice
of cheese, cover and chill.
Whisk together the vinegar and mustard. Slowly whisk in
the oil Vinaigrette can be made up to 4 days in advance,
covered and chilled. Drizzle over each salad plate when
ready to serve.
Asparagus - Tomato Salad
from: Dona Morrison at: 06.03.2002 18:45
subject: Asparagus - Tomato Salad
1 lb. asparagus
3 medium red and/or orange tomatoes, cut into wedges
1 1/2 tsp. snipped fresh basil or 1/2 tsp. dried basil,
crushed
3 Tablespoons olive or salad oil
3 Tablespoons balsamic vinegar
Snap off and discard woody bases from fresh asparagus. Cut
into 1 1/2" pieces. Cook, covered, in a small amount
of boiling water for 4 to 6 minutes or until crisp-tender.
Immediately drain and chill in ice water. Drain; pat dry
with paper towels.
In a glass serving bowl, arrange one-third of the asparagus.
Top with one-third of the tomatoes. Sprinkle with basil.
Repeat layers two more times. Cover and chill the salad
for up to 8 hours.
In a small bowl, whisk olive oil and balsamic vinegar together.
Drizzle over salad. Makes 6 servings.
How I Made It The First Time:
I used 2# of asparagus because that's what we had and the
called for 3 tomatoes because that's all we had - I also
diced the tomatoes instead of wedging because I'm still
cooking like my boys are still in the teething stage. I
doubled the dressing (still not sure if that was necessary)
and I also added one crushed garlic. It is delicious - and
pretty. Hope you try it!
Avocado Mousse with Tangy tomato topping
from: annyseed at: 02.05.2005 21:55
subject: Avocado Mousse with Tangy tomato topping
This is so easy peasy! One of my favourite lazy recipes,
but tastes good and colours are pretty. The sharp tasting
top layer counteracts the quite rich avocado layer.
To make enough for 4 people;
1 avocado
about ½ cup of whipped cream
about 1/3 cup of Hellmanns mayo.
Gelatin, enough to set 1 pint
Juice of 1 or perhaps 1 ½ lemons
can of clear beef consommé (condensed is best)
1/4 pint of tomato juice
4 small individual deepsided dishes or one bigger one
Dissolve the gelatin in a little hot water. While you're
waiting for the gelatin to melt, fold the whipped cream
and Hellmanns together, mixing them well.
Smush up smooth the avocado (skinned and stoned !) with
a fork or in the liquidiser, adding juice of half a lemon
or so.
Keep back half the gelatin warm and melted. Blend the other
half well into the cream/mayo then fold in the avocado puree.
Taste and add more lemon if you like - but don't take too
long; it sets quickly.
Spoon avocado mixture into dishes, leaving at least ½
inch of space at the top; smooth them flat and leave to
set.
Mix equal amounts of consommé and tomato juice to
make ½ to 1 pint, and sharpen with lemon juice. Taste
and test; some folk add a dash of Worcester sauce and a
few drops of onion juice.
When its tangy and good stir in just enough melted gelatin
to set that much liquid *lightly*. Not toooo much gelatine,
you don't want everyone's spoon to bounce right back at
them!
Pour this gently onto the mousse(s), until the green avocado
is covered by a dark red layer about ¼ to ½
inch deep.
Let the topping set then decorate with lemon slices or whatever
you like.
from: JudithUK at: 02.24.2005 07:07
North Americans! A pint is not a pint!!!!
Annyseed's pints are 20 ounces. The recipe will be better
if you remember that.
Black Bean Salsa Salad
from: roseNC at: 08.14.2003 10:38
subject: Black Bean Salsa Salad
1 16oz. can black Beans - rinsed and drained
1/2 cup whole kernel corn
1 med. onion diced
1 med. tomato diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons Cajun Seasoning
3 tablespoons olive oil
1 tablespoon lemon or lime juice
Combine all in bowl. Cover and refrigerate for 1 hour. Spoon
over a bed of lettuce.
Broccoli Salad
from: DicentraL at: 05.08.2003 10:01
subject: Fresh Broccoli Salad
2 or 3 crowns of broccoli
1 small red onion (or a sweet white)
1/2 lb bacon
1/2 to 1 C golden raisins
1/2 to 1 C chopped nuts (I like sunflower seeds)
3/4 C mayonnaise
1/3 C sugar
2 Tablespoons white wine vinegar
Cook bacon 'til crisp, cool, and crumble.
Cut the broccoli into bite-sized pieces, and the onion into
thin bite-sized slices. Combine with bacon, raisins, your
favorite nuts, and mix well. Dress with mayonnaise, sugar
and vinegar.
It's an interesting combo of veg., fruit & meat. Try
it ... You may be surprised.
Cantalope Salad
from: Ellise at: 06.13.2002 09:15
Remove rind from cantaloupe. Slice in rings, slice in half.
Place on lettuce-lined salad plates and drizzle with French
dressing and crumbled Camembert cheese.
Cut a cantaloupe lengthwise into six sections with knife.
Remove the seeds. Remove the fruit with a small knife. Soak
the fruit in a light fruity wine for about an hour. Replace
the fruit and accent with mint leaves. Serve as a salad
on watercress-lined small plates.
Chef Nat's Caesar Salad
from: judi z. at: 01.02.2002 10:03
subject: Chef Nat's Caesar Salad
Chef Nat is my dad, a retired executive chef, and his Caesar
is the *best* one I've ever had!
Croutons:
Cubes of French or Italian bread--saute in 1/2 oil, 1/2
butter in which
one
large clove of minced garlic has been added.
2 heads romaine lettuce
Dressing: I prepare this in advance, so flavors will blend:
1/4 cup olive oil
2 TB fresh lemon juice
i clove garlic, smashed to paste
1 TB Worcestershire sauce
3/4 tsp. salt
1/4 tsp. pepper
6 anchovies--pureed with back of fork (I like this better
than slabs of
fishies on top of the salad, and it gives more flavor)
1 egg (don't care about salmonella, if it doesn't have the
egg, it ain't a
Caesar salad)
whisk all ingredients until totally emulsified (refrigerate
until just
before
tossing)
1/4 cup freshly grated parmesan
Rub a wooden salad bowl with a cut clove of garlic. Discard
garlic. Add
Torn romaine to bowl. Pour dressing and make sure lettuce
is covered. Add
parmesan.
Toss again. Add croutons, reserving a few for the top.
Chicken Tortellini Pasta Salad
from: gdngfool at: 07.04.2002 19:16
subject: Chicken Tortellini Pasta Salad...for a crowd
1) Skin and cook a whole chicken, about 4 1/2 pounds, in
a pot after skinning. After the water boils, I put it on
medium and watch the water level for 2 1/2 hours.
Use two cloves of garlic, salt and a tablespoon of chipotle
pepper in the water, or whatever you like.
Bone and separate meat. Refrigerate four hours or overnight.
2) Dressing: Combine 7 ounces pesto *homemade or store bought*,
16 ounces non fat Quark *a yogurt cheese kinda like sour
cream but richer*, and 1/2 cup bottled vinaigrette salad
dressing. Mix well
3) Cook 32 ounces of cheese tortellini according to directions.
Drain.
Mix with chicken and dressing.
Add garlic powder, chipotle pepper, salt, tarragon, cilantro
to taste.
Refrigerate before serving.
It's rich and delicious without anything else but I'd add
cherry tomatoes, small broccoli florets and sautéed
onions for a change.
Top with shredded parmesan.
Serves about 15 people or six REALLY hungry ones!
Couscous and Pickled Ginger Salad
from: AnnaB at: 05.28.2005 20:57
subject: Couscous & Pickled Ginger Salad
1 cup couscous
50g red pickled ginger
1 medium apple
3 green shallots/green onions, chopped
Herb Vinaigrette:
1/4 cup oil
1/4 cup cider vinegar
1/4 teaspoon dried oregano leaves
1 tablespoon chopped chives
Combine all vinaigrette ingredients in jar, shake well.
Place couscous in large bowl, cover with boiling water,
let stand for 8 minutes. Drain, rinse under cold water.
Turn couscous onto tray covered with absorbent paper, dry
as much as possible. Rinse ginger, drain well. Peel apple
and cut into think strips. Combine the couscous, ginger,
apple and shallots/green onions in a large bowl. Add vinaigrette
and toss gently.
Serves 6
Cranberry Pineapple Salad
from: Froglady at: 11.30.2005 13:06
subject: Festive Cranberry pineapple salad
This is really good, easy and perfect for the holidays.
Makes 14 servings, ½ cup each.
Prep: 10 minutes plus refrigerating
1 can crushed pineapple in juice, un drained
2 pkgs (4-serving size each) Jello raspberry flavor
1 can (16 oz) whole berry cranberry sauce
1 medium apple chopped
2/3 cup chopped walnuts
Drain pineapple, reserving juice. Add enough cold water
to pineapple juice to measure 3 cups; pour into large saucepan.
Bring to boil; remove from heat.
Add gelatin, sir at least 2 minutes until completely dissolved.
Add cranberry sauce, stir until well blended. Pour into
large bowl. Refrigerate 1 ½ hours or until slightly
thickened (consistency of unbeaten egg whites). Stir in
pineapple, apple and walnuts. Pour into serving bowl.
REFRIGERATE 4 hours or until firm.
Cucumber Recipes
from: judi z. at: 07.22.2002 17:57
subject: re: What to do with all those cucumbers??
1. Quick Refrigerator Pickles
8 cups thinly sliced cucumbers
1 large onion, sliced into thin rings
2/3 cup canola oil
2/3 cup sugar
2 T. Kosher (coarse) salt
2/3 cup white vinegar
1 tsp. dried dill weed
In large non-metal bowl, sprinkle cucumber and onion slices
with salt. Let stand 2 hours, then drain. Mix in sugar,
oil & vinegar, toss thoroughly. Add dill weed, toss
again. Pour into clean jars, making sure liquid covers cucumber
& vinegar slices. Refrigerate. Lasts up to one week.
2. Quick Cucumber Salad
Peel cucumbers, slice lengthwise, remove seeds. Cut into
1/4 inch half-moons. Mix in enough sour cream to thoroughly
coat cucumbers. Use regular sour cream, as the lite varieties
get too watery. Add salt, pepper and chopped fresh dill
to taste. Goes well with fish, chicken or ham.
3. Cucumber boats
Peel cucumbers, slice lengthwise, scoop out seeds so that
there's a long cavity. Stuff with egg salad, tuna salad,
shrimp salad or chicken salad. Put two halves back together,
wrap tightly with plastic wrap and refrigerate for at least
an hour. When ready to serve, unwrap, and slice into 1-2
inch thick rounds. Serve as part of a cold salad platter
for lunch or brunch.
Easy Layered Salad
from: gdngfool at: 08.06.2005 00:31
subject: Easy Layered Salad with Choice of Dressings
Three hard boiled eggs; cut small
3/4 cup chopped celery
1/2 purple onion; diced small
1 tub small tomatoes like sweet 100s, rinsed
Artichoke hearts from 13.75 ounce can, water packed, drained
and cut in half.
One large avocado cubed.
sea salt & pepper to taste
1/2 lime squeezed.
Layer different veggies and put chopped egg and avocado
on top.
Toss with balsamic vinaigrette or a non fat mango, mustard
or berry type dressing mixed with 1/2 cup plain yoghurt
and squeeze of lime, salt and pepper, or a blue cheese dressing.
It's a pretty, colorful easy layered salad
Ginger Beef Salad
from: judi z. at: 07.27.2002 20:32
subject: Ginger Beef Salad
Ginger Beef Salad
Makes 4 main dish servings
Dressing:
2 tablespoons Oil
2 tablespoons Cider vinegar
1 tablespoon Sugar
1 teaspoon Ginger, finely grated
Pepper to taste
Salad:
8 ounces Steak or roast beef, cooked rare
8 ounces Vermicelli
1 cup Peapods, halved
1 cup Red cabbage, shredded
1/2 cup Carrot slices, sliced very thin
1/2 cup Green onion, sliced
Break the vermicelli into 3-inch pieces. Cook and let cool.
Combine all the ingredients for the dressing and whisk well.
Slice the steak or roast beef into thin slices.
Combine all the salad ingredients in a bowl. Pour the dressing
over the salad and toss lightly.
Chill for at least 1 hour before serving.
Goat Cheese and Arugula over Penne
from: Tina at: 04.05.2005 20:43
subject: Goat Cheese and Arugula over Penne
This recipe came from a Mediterranean cuisine cooking class.
I substituted spinach for the arugula and it tasted absolutely
yummy!
5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included (remove
stems if using spinach leaves)
1 cup quartered cherry tomatoes
1/4 cup extra virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta (get a really good quality brand)
Cook pasta in large pot of boiling water until al dente.
Do not over cook!
Crumble goat cheese into a large serving bowl, add arugula,
cherry tomatoes, olive oil, garlic, salt and pepper
Drain pasta, and toss with goat cheese mixture.
Serve as a main course with a good loaf of bread or as
a side dish.
Yield 6 servings, each 317 calories, 18 g fat, 30 g carbs.,
2 g fiber, 11 g protein.
Hearts of Romaine Salad with Apple-Red Onion Vinaigrette
from: judi z. at: 01.02.2002 10:01
subject: Sheebee's Hearts of Romaine Salad with Apple-Red
Onion Vinaigrette
HEARTS OF ROMAINE SALAD WITH APPLE, RED ONION, AND CIDER
VINAIGRETTE
1 1/4 cups vegetable oil
1/3 cup apple cider vinegar
3 tablespoons frozen apple juice concentrate, thawed (I
didn't have that so I reduced 1 1/2 cups of apple cider
down to a syrup consistency)
2 tablespoons minced red onion
1 3/4 teaspoons salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 cup thinly sliced red onion
2 Gala apples, peeled, cored, cut into 1/4-inch dice (about
1 pound)
5 hearts of romaine lettuce, halved lengthwise
3/4 cup pecans, toasted, coarsely chopped
Whisk first 8 ingredients in small bowl for dressing. (Can
be made 1 day ahead. Refrigerate. Re-whisk before using.)
Place sliced onion in medium bowl. Cover with cold water;
let stand 30 minutes. Drain well. Place 1/3 cup dressing
in another medium bowl. Add apples; toss to coat.
Trim off tips of romaine halves, leaving 5-inch lengths.
Cut each romaine half lengthwise into 3 wedges. Fan wedges
on large platter. Top with red onion slices. Drizzle salad
with dressing, then sprinkle with apples and pecans.
For an especially elegant presentation, this salad can be
arranged on individual plates instead of one large platter.
When trimming the base of the romaine hearts, be sure to
leave a small part of each base attached to hold the leaves
together.
Makes 10 servings
Herb Vinaigrette
from: Ms. Lillian at: 07.26.2003 08:23
Herb Vinaigrette
(Makes 1 Cup or 16 servings)
1 shallot, finely minced
1 garlic clove, finely minced
1 tsp. finely chopped chives
1 tsp. finely chopped parsley
½ tsp. fresh thyme
½ tsp. finely chopped rosemary
¼ cup White Balsamic Vinegar
2 tbs. White Wine (Sauvignon Blanc)
2/3 cup Extra Virgin Olive Oil
Kosher Salt to Taste
Black Pepper to Taste
In a small sauce pot bring the shallots, garlic, thyme,
rosemary, and vinegar to a boil. Boil for 1 minute, then
remove from the heat.
Pulse blend with a hand blender, and allow to cool to room
temperature.
Add the wine, chives, parsley, oil, salt and pepper. Whisk
all together to blend well, and adjust the seasoning with
the salt and pepper as needed.
Larb (Thai Chicken Salad)
from: AnnaB at: 11.17.2004 22:21
subject: Larb (Thai Chicken Salad)
Thai version of San Choy Bow.
2 Tbs jasmine rice (or any long grain rice)
500g chicken mince
2 Tbs finely chopped lemongrass
1/3 cup water
3 Tbs fish sauce (nam pla)
3 Tbs lime juice
2 Tbs chopped shallots
1/2 cup chopped mint
1 bird's eye chili, finely chopped
3 green onions, sliced
Baby Cob lettuce leaves, to serve
Put the rice in frying pan and cook over a medium heat until
golden. Transfer rice to a food processor and process until
finely ground.
Put the chicken, lemongrass and water into a large frying
pan. Cook over low heat without browning until the chicken
is tender. Drain off any excess liquid.
Remove from the heat and allow to cool. Stir in the rice
powder, fish sauce, lime juice, shallots, mint, chili and
green onions. Season with extra fish sauce.
Serve in Cob lettuce leaves topped with springs of mint.
Serves 4 as an entree.
Layered Antipasto Salad
from: roseNC at: 07.22.2006 09:15
3 cups (9 oz.) uncooked mostaccioli or penne pasta
2 1/2 cups broccoli florets
1 Tbsp. chopped fresh parsley
2 cups chopped tomato
1/2 lb. deli roast beef slices, cut into strips
1/2 small red onion, sliced
1 cup Caesar dressing
6 provolone cheese slices, cut into strips
1. Cook pasta according to pkg. directions, adding broccoli
during last 3 min. of cooking time. Drain. Rinse and cool.
Toss with parsley.
2. Place 1/2 pasta mixture in 4 qt. clear glass bowl, top
with 1/2 each of tomatoes, beef, and onions. Repeat layers
once. Pour dressing evenly over salad. Cover and chill at
least 2 hours or overnight. Top with cheese before serving.
Lentil Salad
from: roseNC at: 10.01.2005 08:03
subject: Tangy Lentil Salad
1C dry lentils
3 bay leaves
1/4 tsp dried oregano
6 Tbs. olive oil
6 Tbs. vinegar
2 garlic cloves, minced
1/2 tsp ground cumin
salt and pepper
1 small red onion, minced
1 red pepper, seeded, diced
3 Tbs. chopped fresh parsley
6 oz feta cheese crumbled
Pick over lentils, wash and place in a large saucepan with
bay leaves. Cover with water by 2 inches, bring to boil
then simmer uncovered 30 minutes until tender. Drain, cool
and remove bay leaves. To make vinaigrette, whisk together
olive oil, vinegar, minced garlic, cumin, salt and pepper
in small bowl. Toss with lentils, onion and red pepper.
Let sit 20 minutes. Taste and season as needed with salt,
pepper and vinegar. Salad can be prepared to this point
6 hours in advance. To serve, toss salad with parsley and
place on platter. Garnish with crumbled feta cheese.
Luscious Lime Shrimp Salad
from: Verbena at: 05.08.2005 07:27
subject: Luscious Lime Shrimp Salad
Looking for a crisp and delicious dish perfect for spring?
This fresh salad will awaken your taste buds and inspire
your senses.
Serves 2
Ingredients
1/2 teaspoon extra-virgin olive oil
1 tablespoon chopped cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon minced garlic
1/2 small green onion, chopped
1/2 tablespoon hoisin sauce
Pinch of white pepper
1/2 pound (10) large shrimp
1/2 tablespoon red pepper (minced)
Bibb lettuce
Instructions
In a large bowl, whisk the lime juice, green onion, cilantro,
olive oil, garlic, hoisin sauce, and white pepper together
to make a marinade.
Peel, devein, and clean the shrimp; rinse in cold water
and set aside to chill for 30 minutes.
Cook the shrimp in a nonstick skillet on medium heat with
1 tablespoon of the marinade for two to three minutes -
it's done when it turns pink. Pour the skillet contents
into the marinade bowl, add the red pepper, toss, and set
aside to chill. Place two serving dishes with the shrimp
to chill.
To serve: On each of two chilled serving plates, place
a bed of Bibb lettuce and spoon the shrimp onto the lettuce.
Serve.
Nutritional Information:
151.91 calories
3.32 total fat (0.56 g sat)
172.36 mg cholesterol
6.14 g carbohydrate
24.18 g protein
0.94 g fiber
307.02 mg sodium
Mai Fun Salad
from: Frog Lady at: 03.19.2002 18:04
subject: Mai Fun Salad
MAI FUN SALAD
1 Package Rice Sticks
¾ Cup White Wine Vinegar
½ Cup Sugar
1 Tbs. Soy Sauce
1 Tsp. Salt
1 Can Shrimp
1 Chopped Tomato
1 Chopped Cucumber
1 Chopped Stick Celery
2 Bunches Chopped Green
Onions
In large bowl pour boiling water over rice sticks and let
sit for 3 minutes. Drain and rinse in cold water. Cut with
scissors. Make dressing of vinegar, sugar, soy sauce and
salt. Toss remaining ingredients in with rice sticks and
add dressing. Mix well and refrigerate at least 3 hours
but is better if refrigerated overnight.
Middle Eastern Salad (vegetarian)
from: judi z. at: 07.27.2002 20:35
subject: Middle Eastern Salad (vegetarian)
Middle Eastern Salad Plate
Makes 6 side dish servings
2 medium English cucumbers
2 medium Tomatoes
1/4 cup Snipped fresh parsley
2 tablespoons White wine or balsamic vinegar
2 tablespoons Olive oil
1/8 teaspoon Salt
1/8 teaspoon Coarse black pepper
HUMMUS
1 15- or 16-ounce can Chickpeas Or
1 pound Fresh chickpeas
1/2 cup Tahini
4 cloves Garlic, minced
1 tablespoon Olive oil
1 tablespoon Lemon juice
1/4 teaspoon Salt
6 Large pita bread rounds
1/8 to 1/4 teaspoon ground red pepper
If using fresh chickpeas for the hummus, boil them in water
for about 1 hour. Drain the chickpeas and reserve the liquid.
Cover and chill.
Preheat oven to 350 degrees.
For the salad peel the cucumbers if desired. Chop cucumbers
and tomatoes coarsely and toss together with parsley, vinegar,
1 tablespoon of olive oil, salt and black pepper.
Wrap the pita rounds in foil and heat in oven for 30 minutes
or until warm.
Meanwhile, to make hummus, if using canned chickpeas, drain
them and reserve the liquid. In a food processor bowl, combine
chickpeas, tahini and garlic. Add 1 tablespoon of oil, lemon
juice, and salt.
Cover and process until smooth, adding enough chickpea liquid
until hummus is same consistency as thick oatmeal.
Cut the warm pita rounds into wedges. Spoon hummus onto
plates, drizzle with remaining olive oil and sprinkle with
red pepper. Serve with salad.
Note: Tahini, a puree of sesame seeds, can be found in large
supermarkets, Middle Eastern markets, or other specialty
food stores.
Makes 6 side dish servings
Moonlight Barbecue Banana Salad
from: JudithUK at: 05.29.2005 11:20
subject: Authentic Moonlight BBQ Banana Salad.........
Banana Salad
12 bananas, peeled
1 cup crushed peanuts
Banana salad dressing (see below)
Slice 4 bananas, 1/8 inch thick into bowl (I cut thicker).
Cover bananas with light layer of dressing. Sprinkle with
layer of peanuts. Repeat layers until all bananas are used.
Banana Salad Dressing
1 egg yolk, beaten
1/2 cup sugar
2 tablespoons vinegar
1/2 cup CREAM or Miracle Whip
Mix first three ingredients. Bring to a boil stirring constantly
as it sticks easily. Remove from heat and slowly add cream
or Miracle Whip. Keep refrigerated.
Mushroom Salad
rom: Ms. Lillian at: 07.18.2003 12:19
subject: Mushroom Salad
Mushroom Salad
(Serves 4-8)
20 oz. fresh white mushrooms, sliced
8 oz. snow peas, cut diagonally in 1/4" strips
1 cup watercress, coarsely chopped
1 cup red onion, diced
1 cup corn kernels
½ cup pimientos, diced
Radicchio lettuce
Belgian endive
Romaine lettuce (inner leaves)
4 oz. Blue cheese, crumbled
Basil Vinaigrette
1/3 cup fresh basil, chopped
2 tbs. Dijon mustard
1 ½ tsp. seasoning salt
3/4 tsp. lemon pepper or ground black pepper
3/4 cup vegetable oil
1/3 cup white wine vinegar
1 tbs. fresh lemon juice
In a small bowl, combine all ingredients for basil dressing;
stir.
In a large bowl, marinate mushrooms in dressing for 30 minutes.
Add snow peas, watercress, red onion, corn and pimientos;
toss gently. If desired, remove a few mushrooms for garnish.
For each serving, in the center of a plate, make a cup using
about 3 radicchio leaves, Alternately place endive and romaine
lettuce leaves, radiating from the cup. Fill cup with mushroom-vegetable
mixture. Top with blue cheese and ga
Peach and Basil Salad Platter w/Poppy Seed Dressing
from: Ellise at: 04.17.2002 19:25
subject: Peach and Basil Salad Platter w/Poppy Seed Dressing
PEACH AND BASIL SALAD PLATTER
5 to 6 large, sweet, ripe peaches, sliced into 1/2"
(1 cm) wedges
1 small, sweet red or white onion, thinly sliced, slices
quartered
1/4 small jicama, peeled, cut into thin julienne, about
2" (5 cm) in length
1 1/4 C. (296 ml) lightly packed fresh basil leaves, snipped
off their stems
1/2 C.(118 ml) pine nuts, toasted
Combine all ingredients in a large mixing bowl. Toss with
Poppy Seed Dressing (recipe below), and spoon out onto an
attractive serving platter as a first course. Serves 6.
Poppy Seed Dressing
2 T. dry mustard
2 T. poppy seeds
1/2 t. salt
1/4 t. ground black pepper
1/4 t. paprika
2 T. + 1 t. Sucanat (dehydrated sugar cane crystals with
molasses added)
1/2 C.(118 ml) organic canola oil
1/3 C. (79 ml) apple cider vinegar
1/4 C. (59 ml) lemon juice
1/4 C. (59 ml) water
Combine all ingredients in a jar and shake well. Refrigerate.
Keeps well for 2 weeks. Makes 1 1/2 cups (355 ml) dressing.
Roasted Beet Salad with Blood Oranges
from: judi z. at: 03.22.2005 12:40
subject: Roasted Beet Salad with Blood Oranges
This is all very approximate--be creative! This was for
3 of us, so gauge quantities as needed. Take a look at the
photo attached of the finished product!
6 cups mesclun salad greens
1/2 small red onion, sliced into very thin rings
6 small beets, roasted in the oven and sliced
2 blood oranges, peeled, cut into sections with all white
pith carefully removed
1 small log goat cheese, cut into 4 rounds (2 per salad)
pecan halves or chopped pecans for garnish
Dressing:
3 TB best-quality extra-virgin olive oil
2 TB white wine vinegar (I was out of champagne vinegar)
1 TB honey
1/2 shallot, finely minced
salt and freshly ground pepper to taste
Serves two, can be doubled or tripled
Salad Dressing
Faux Caesar
from: judi z. at: 08.01.2005 20:19
subject: re: What are your favorite homemade salad dressings?
Faux Caesar
1 cup mayonnaise
enough white vinegar to thin it to pouring consistency
3 anchovies, mashed to a paste
1 large clove garlic, pureed
1 Tb parmesan (or to taste)
Mix all ingredients and voila! Not quite Caesar, but not
at all bad! :)
Southwest Mayo
from: gdngfool at: 08.02.2005 00:20
subject: re: What are your favorite homemade salad dressings?
Southwest mayo for chicken, egg or other salads
1 cup mayo
2 T chipotle pepper
Squeeze of lime (not a whole lime but a generous squeeze
of a wedge)
3 T smoother type salsa
Mix together. Use and/or store.
Fruit Salad Dressing
from: gdngfool at: 08.02.2005 00:25
subject: re: What are your favorite homemade salad dressings?
Fruit Salad Dressing
One smallish container Greek or other low/nonfat yoghurt,
low sugar carbs.
One tablespoon good honey
One strong squeeze lime juice
Blend and add milk if not pourable.
Put over any fruit salad combo you want. It's also good
filling a papaya.
* may substitute fat free sour cream or tofu cream cheese
for yoghurt
Creamy Dressing
from: gdngfool at: 08.06.2005 00:33
subject: re: What are your favorite homemade salad dressings?
Creamy dressing:
Add 1/2 cup yogurt, squeeze of lime and dash of honey to
nonfat mustard dressing, or any nonfat fruit based dressing.
It's great.
Mix with balsamic vinegar and a couple mashed garlic cloves
but leave out the honey and season to taste with salt and
pepper and spices
Shrimp and Mango Salad
rom: judi z. at: 07.27.2002 20:33
subject: Shrimp and Mango Salad
Grilled Shrimp and Mango Salad
Makes 4 main dish servings
1 Hot chile pepper, such as serrano
2 Large firm mangos
3 tablespoons Green onions, thinly sliced
1/3 cup Lime juice
2 tablespoons Fish sauce (sold in Asian markets)
1 teaspoon Sugar
1 clove Garlic, minced
1 pound Shrimp (25 to 30 per pound)
Salt and pepper to taste
2 cups Greens
Lime slices, for garnish as needed
Remove seeds and mince the hot chili. Peel the mangos and
shred them.
Combine green onions, lime juice, fish sauce, sugar, garlic
and chili in a bowl. Mix in the shredded mango. Chill while
preparing shrimp.
Shell, devein and rinse the shrimp. Divide into 4 portions.
Thread 1 portion onto a slender metal skewer. Run a second
skewer through shrimp 1/2 inch to 1 inch from the first
skewer to keep them flat. Repeat with the remaining portions.
Grill shrimp on a medium hot grill, covered, for about 3
minutes on each side or until opaque but still a bit moist
in the center of the thickest parts. Season with salt and
pepper.
Place greens on a platter; mound mango mixture onto the
greens using a slotted spoon.
Place shrimp over the mango salad and garnish with lime
slices if desired.
Smoked Tomato Vinaigrette
from: Ms. Lillian at: 09.14.2003 18:41
subject: Smoked Tomato Vinaigrette
Smoked Tomato Vinaigrette
5 plum tomatoes, smoked and chopped
Salt and freshly ground pepper
1/4 cup red wine vinegar
1 clove garlic, chopped
2 tbs. fresh basil, chopped
1/2 cup olive oil
Place tomatoes, salt and pepper, vinegar, garlic and basil
and olive oil in a blender and blend until smooth.
Spicy Indian Vegetable Salad
from: Mr.Crow at: 08.10.2002 15:57
subject: Spicy Indian Vegetable Salad
3-4 C toasted rice
1 C roasted peanuts
3-4 medium potatoes, boiled, cooled, peeled and cubed
2 C diced tomatoes
1 C fresh chopped cilantro
7-8 sliced cayennes or jalapenos
1/2 C chopped spring onions (optional)
1 tsp. powdered coriander
2 tsp. powdered cumin
1/4 C mustard oil
1/2 C tomato juice
Salt to taste
Combine salt and tomato juice, keep aside. In a large bowl,
mix rice and peanuts, then add vegetables, oil and spices.
Add juice and toss thoroughly. Serve immediately at room
temperature. Serves 3-4.
(I omit both the oil and onions. Rice Krispies may be used
instead of toasted rice. The authentic recipe uses tamarind
juice instead of tomato juice for a stronger taste. Warm
1 T dried tamarind in 1/2 C water and strain)
Spinach and Artichoke Salad
from: Dona Morrison at: 11.27.2004 12:09
Spinach and Artichoke Salad
3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15 ounce) cans artichoke hearts packed in water, drained
& sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
salt and pepper
A handful shredded Parmigiano-Reggiano
Combine spinach and artichokes. Place garlic, lemon zest
and juice in small dish and add vinegar. Let stand 5 minutes
then whisk in olive oil. Pour oil and vinegar dressing over
salad and toss to combine. Season the salad with salt &
pepper, to taste. Top the salad with cheese then serve.
Stilton Cheese, Avocado, Onion and Citrus Salad
from: gdngfool at: 07.13.2005 12:13
subject: Stilton Cheese, Avocado, Onion, Citrus Salad
1 avocado; cubed
1 large Walla Walla sweet onion; chopped
1 large orange or grapefruit, cut into one inch sections
5 ounces Stilton cheese with apricots, mangoes or ginger,
cubed.
Add all ingredients and gently combine. Toss and serve.
Increase the ingredients to feed more than two.
Strawberry Spinach Salad
from: joyceww at: 07.24.2005 20:13
subject: Strawberry Spinach Salad
The Extension Service was passing out samples of this salad
at the farmer's market. I was surprised at how delicious
and easy it is.
Serves 6
12 oz. fresh spinach
1/4 C canola oil (or replace half the oil with water to
reduce fat content)
2 Tbs. vinegar
1 Tbs. sugar or Splenda
Dash of pepper
1/2 tsp. salt
2 Tbs. chopped green, red or yellow onion
1 pint sliced strawberries
Wash spinach, trim stems, dry and tear into bite sized
pieces.
Combine oil, vinegar, sugar, onion, salt and pepper in a
covered container and shake until sugar dissolves. Refrigerate
till ready to use. Toss spinach and dressing and gently
toss in strawberries. Option: add 2 Tbs. of poppy seeds
or toasted sesame seeds.
Sunshine Salad
from: Judy/GA* at: 02.17.2002 09:01
subject: re: Wanted: Tasty, Healthy, Low/No Cholesterol
Recipes
Sunshine Salad
1 (10 oz) package cold water washed spinach, torn into bite
size pieces
2 navel oranges, peeled, sectioned and cut in half
1/2 thinly sliced red onion
1/2 c fat free fruited salad dressing (Paul's No Oil Tangerine
and Mint)
Mix spinach, oranges and red onion. Toss with dressing and
chill until ready to serve. 8 servings
total fat 0.18g
sat fat 0.03g
cholesterol 0
Tartar of Salmon & Halibut with Capsicums
from: Ellise at: 04.10.2002 15:36
subject: Tartar of Salmon & Halibut with Capsicums
Tartar of Salmon and Halibut with Capsicums
(4 Servings)
Can be served as a starter.
2 red capsicum (bell peppers)
2 Tbs. light sour cream
Salt and pepper
200 g (6-7 oz) smoked salmon
100 g (ca. 3 oz) smoked Halibut
2 sun dried tomatoes in oil
2 Tbs. freshly chopped dill
1/2 tsp lemon juice
1 bunch rucola lettuce (small-leafed lettuce)
3-4 iceberg lettuce leaves.
Cut the capsicum in half, remove seeds and grill until the
skin turns dark. Place the peppers in a plastic bag and
let them cool. When cooled, remove the skin from the peppers.
Coarsely chop the peppers, mix with the sour cream until
it is a creamy consistency. Season with salt and pepper.
Chop the salmon, Halibut and tomatoes and mix with the lemon
juice. Chop the rucola and iceberg salad and divide on four
plates and top with the fish mixture. Place small portions
of the Capsicum in cream around the salad and fish and serve.
Accompaniment:
4 slices toast or French bread
Three Ingredient Papaya Salad
from: gdngfool at: 07.04.2005 15:44
subject: Three Ingredient Papaya Salad
Juice of one lime per papaya mixed with one teaspoon honey
1/4 cup slivered ginger (thin slivers of ginger root)
Squeeze lime over ripe papaya. Add honey. Add slivered
ginger.
Tortellini With Tomatoes & Herb Dressing
from: Dona Morrison at: 06.28.2002 20:22
subject: Tortellini With Tomatoes & Herb Dressing
1 1# frozen or 2 9 oz. pkgs. refrigerated cheese tortellini
1/2 cup olive oil
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1 clove garlic, finely chopped
1 Tablespoon balsamic vinegar
1/4 tsp. pepper
1/8 tsp. salt
4 plum tomatoes, diced
1 small onion finely chopped
1. Prepare tortellini following pkg. directions; drain well
& place in large bowl. Toss with 1/4 cup of the olive
oil. Cool tortellini to room temperature.
2. Meanwhile prepare herb dressing. In food processor with
chopping blade, process basil, parsley, remaining 1/4 cup
of olive oil, garlic, vinegar, pepper & salt.
3. Toss herb dressing, tomatoes & onions with tortellini.
Serve or cover & refrigerate till ready to serve.
.
