Salads

EZ GREEK SALAD
Contributor: Donna
From: Favorite Brand Name Vegetarian Cooking cook book

6 leaves romaine lettuce, washed and torn into 1 1/2 inch pieces
1 cucumber, peeled and sliced
1 tomato, chopped
1/2 cup sliced red onion
1 ounce feta cheese, crumbled (about 1/3 cup)
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano leaves
1/2 teaspoon salt

Combine lettuce, cucumber, tomato, onion and cheese in large serving bowl. Whisk together oil, lemon juice, oregano and salt in small bowl. Pour over lettuce mixture; toss until coated. Serve immediately. Makes 6 servings. Prep time 10 min.

GOURMET DELI POTATO & PEA SALAD
Contributor: Donna
From: Favorite Brand Name Vegetarian Cooking cook book

1 1/2 pounds new potatoes, scrubbed and quartered
1 cup water
3/4 teaspoon salt, divided
1/2 pound sugar snap peas or snow peas, trimmed
1/3 cup reduced fat mayonnaise
1/3 cup plain nonfat yogurt
3 tablespoons FRENCH'S Dijon Mustard
1/3 cup finely chopped red onion
2 tablespoons minced fresh dill or 2 teaspoons dried dill weed
1 clove garlic, minced

Place potatoes, water and 1/2 teaspoon salt in 3 quart microwave safe baking dish. Cover and microwave on HIGH 15 min. or until potatoes are tender, stirring once. Add peas. Cover and microwave on HIGH 3 minutes or until peas are crisp tender. Rinse with cold water and drain. Cool completely.
Combine mayonnaise, yogurt, mustard, onion, dill, garlic and remaining 1/4 teaspoon salt in large bowl; mix well. Add potatoes and peas; toss to coat evenly. Cover and refrigerate 1 hour before serving. Makes 6 side dish servings.
Prep time: 15 min. Cook time: 18 min. Chill time: 1 hour

Raw Vegetable Salad
Contributor: Marcia Pelzel

1 head cauliflower
1 or 2 bunches of broccoli
4 green onions
1 can water chestnuts
1 or two packages frozen peas
1 cup salad dressing
3/4 cup sour cream
dash of garlic powder
salt and pepper to taste

Cut cauliflower flowerets and broccoli (slice them small). Slice green onions and pat of the stems, as well as the water chestnuts.Mix in salad bowl and add uncooked frozen peas. Mix the last four ingredients and add to the vegetables, tossing. Chill for at least an hour before serving.

ORANGE CREAM FRUIT SALAD

1 can (20 oz.) pineapple tidbits, drained
1 can (16 oz.) peach slices, drained
1 can (11 oz.) mandarin oranges, drained
2 medium firm bananas, sliced
1 medium apple, chopped
1 package (3.4 oz.) instant vanilla pudding
1 1/2 cups milk
1/3 cup frozen orange juice concentrate
3/4 cup sour cream

In a large salad bowl combine fruit: set aside. In a small mixing bowl beat pudding mix, milk and orange juice concentrate for 2 minutes. Add sour cream and mix well. Spoon over fruit and toss to coat. Cover and refrigerate for 2 hours. Makes 8-10 servings.

HOLIDAY SALAD
Contributor: Anne

1 Large can Crushed Pineapple
1 Large Pkg. Lime Jell-O
1 Large Container Small Curd Cottage Cheese
1 Large Container Cool Whip
1/2 cup chopped pecans or walnuts (optional)

Drain pineapple well, put in mixing bowl. Sprinkle Jell-O powder over the pineapple and stir with spoon until mixed. Add cottage cheese, again stirring until just mixed. Gently fold in cool whip. Add nuts if desired. Pour into pretty glass serving bowl. Garnish with nuts. Cover with plastic wrap and chill until firm.
Can use different fruits and complimentary Jell-O flavors. For low fat version, use pineapple packed in light syrup and low fat cottage cheese and cool whip.

DELUXE POTATO SALAD (to die for!)
Contributor: Ann

500 gr. (*note from Donna... I think that's a pound) new potatoes
2 rashers (*note from Donna... I guess that's two pieces) bacon (trimmed of fat)
1 medium onion finely chopped
1 handful of chopped fresh parsley
1 half cup cooked peas
1 tablespoon chopped capers
freshly ground pepper
a little salt
Kraft Chives & Sour Cream Potato Salad dressing

Cook spuds (Aust slang for potatoes!) & spread to cool on a freezer proof plate. Sprinkle with chopped onions. I have placed in freezer for 30 mins to cool it down fast. Fry bacon in non-stick pan. Remove and leave to cool. Assemble cooled spuds, peas, bacon & all other ingredients in a salad bowl. Serve with whole meal bread, or walnut bread. To die for!

CROUTONS
Contributor: Michelle

Simply cut stale bread into chunks, brush with oil (I find olive oil is best) and sprinkle with your favorite flavors, such as garlic powder and grated parmesan cheese. Bake at 375 degrees for 20 min. and let cool.

CROUTONS
Contributor: Marian
Here is part of my favorite Caesar salad recipe for croutons.

Heat 1/4 cup oil in heavy skillet over low heat. Cut 4 garlic cloves in half. Add to skillet and cook until garlic is golden brown, stirring frequently. about 8 minutes. Using slotted spoon, remove garlic from skillet and discard. Add 4 cups bread cubes (made from day- old bread, crusts trimmed) to skillet and cook over low heat until golden brown, stirring frequently, about 15 minutes. Remove from heat. Season with salt and pepper. Cool.

CROUTONS
Contributor: Peek

Use sourdough bread. Slice, then butter it with garlic butter. Toast in oven until crisp. Let it cool. Cut into squares and toss in salad.

MANDARIN ORANGE SALAD
Contributor: Donna Given to me by Cheryl, my neighbor

8 oz. can of mandarin oranges
1/2 head of spinach or regular lettuce
1/2 head of romaine
2 c. sliced celery
2 Tbs. minced parsley
4 scallions

aside cook:

1 c. slivered almonds
1 Tbs. sugar
(cook almonds and sugar with 1 tsp. water)

DRESSING:

1 tsp. salt
1/2 c. sugar
dash of tabasco
dash of lemon pepper
1/4 c. vinegar
1/2 c. oil

(Pour dressing right before serving and toss) May use 1/4 c. oil instead of 1/2 c. and pour dressing to desired taste, you don't have to use it all.

MANDARIN ORANGE SALAD #2
Contributor: Roni

1 can mandarin oranges
1/4 cup olive oil
3 T raspberry jam
1 T red wine vinegar
1/2 of a 10 oz. bag fresh spinach leaves
1/2 a head of Romaine lettuce
1 red apple (chopped)
1 cup chopped pecans

Drain oranges reserving 1/2 cup juice. In a jar with tight lid, combine oil, jam, vinegar and reserved juice; shake well. In a large salad bowl toss oranges, spinach, romaine lettuce, apples and pecans. Serve with dressing.

JAPANESE CABBAGE SALAD
Contributor: Cathleen

1 md. cabbage; sliced
2 C. bean sprouts
2 C. mushrooms; sliced
2 green onions; chopped
1/4 C. sunflower seeds
1/2 C. almonds; slivered & toasted
2 TSP. sesame seeds; toasted

Dressing

1 pk seasoning from Ichiban
1/2 C. oil
3 TSP. shoyu
3 TBSP. vinegar
1 TBSP. sugar
1/2 TSP. salt, pepper
1 pk. ichiban noodles
1 can chow mien noodles

Salad: Mix cabbage and next 6 ingredients.
Dressing: Mix together oil, shoyu, vinegar, sugar, salt and pepper.
Just before serving, add two noodles. Shake dressing and toss with salad to coat.

NAPA SALAD
Contributor: Cheri Hall

Ingredients:

1 lg or 2 md heads of Napa Cabbage
8-10 green onions
2 pkgs oriental Ramen Noodles
2 pkgs (small) sliced almonds
1 stick of butter
1 cup oil
1 cup sugar
1/2 cup red wine vinegar
2 tlbs soy sauce

Directions: Chop cabbage and green onions and toss in a bowl. On a cookie sheet, melt butter with sauce packets from the Ramen Noodles in a 350 degree oven. Break up the Ramen Noodles and place on the cookie sheet in the oven with the Almonds. Toast until brown. Drain the almonds and noodles on paper towels. In a jar, combine oil, sugar, red wine vinegar, and soy sauce and shake. Toss salad mix, noodles and almonds with dressing. Enjoy!
Makes a lot. (If you are preparing this for a pot luck, toss together just before eating).

TACO SALAD
Contributor: Susan

1 lb. ground beef
1/2 head lettuce, shredded
1 c. grated cheese
1 c. black olives, sliced
1 sm. onion, chopped
1 tomato, cubed
1 pkg. taco seasoning mix
1 7 oz. bag taco chips, crushed
1 jar of either Western or Russian with Honey salad dressing

Prepare ground beef and seasoning mix as on package. Cool. In a large bowl with ground beef, add lettuce, cheese, olives, onions and tomatoes. Pour in salad dressing. Mix well. Just before serving add crushed taco chips. Mix well. Serve immediately.

ITALIAN MACARONI SALAD
Contributor: Erin

1 lb sm. shell macaroni, cooked and cooled
2 chopped green peppers
3 chopped onions
2 stalks celery
1 can black olives halved
1 sm. jar green olives halved
1/4 lb pepperoni, cut into small pieces
1/4/ lb salami cut into small pieces
1/2 lb provolone cheese cut into small pieces

Preparation: Toss all ingredients together.
Mix together:

1 teaspoon oregano
1 1/2 teaspoons salt
1 teaspoon pepper
2/3 cup oil to 1/2 cup oil

Pour over Salad.
As you can see this recipe can easily be made down into a smaller size and it Stores wonderfully!

SALAD
Contributor: Cherie Stueve

This salad recipe is from the Italian restaurant in the Seattle area...Cucina, Cucina. Thought it might be an interesting addition to the recipe club!!
This salad is a treat when serving guests. It can add to take-out pizza or something homemade. It's a large recipe and it doesn't keep well once it's mixed. If you don't need it all, keep all ingredients separate and combine as needed. I get everything ready well in advance of serving, putting everything in separate Ziploc bags, except the lettuce. Prepare the lettuce just prior to serving. Then mix immediately before serving for the flavors to combine well.

Salad:

4 oz. chick peas cooked
1 head iceberg lettuce chopped into 1/2-1/4 inch pieces
1/2 cup fresh basil leaves, chopped or cut with scissors
1 cup coarsely grated mozzarella cheese
12 oz poached chicken breast (Bring to boil in small pan, reduce heat, cover and let cook 45 minutes)
8 oz dry wine salami-diced (or any type of salami available)
1/2 cup grated provolone cheese
8 oz plum tomatoes-diced and seeds removed
3 thin green onions--chopped with some green of the leaves

Italian Vinaigrette Dressing

Use a food processor or blender. Maybe be shaken but will separate upon sitting. Shake prior to use. Dressing will keep 10 days in fridge.

1 egg yolk (or egg substitute)
1 T water
1 T Dijon mustard
2 T minced garlic (boughten in jar is fine)
1/2 t salt
1 t oregano
1 t coarse black pepper
1/2 t dry mustard
2 t sugar
2 T lemon juice
1 cup olive oil

Combine the egg yolk and water in a small bowl and whisk well. Cover the bowl with a small plate and microwave on high for 15 seconds. Whisk with clean whisk (or fork). Cover and return to over for 5 seconds. Whisk with a clean whisk, cover, and let sit for 1 minute. (This is why the substitute is nice....no cooking involved!).

In a food processor or blender, combine egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar, and lemon juice. Blend well. Slowly add the olive oil and process until emulsified.

Makes 1 1/2 cups. Do not add all to salad ingredients. Add 1/2 and mix. Then add according to taste.

JAPANESE SALAD
Contributor: Cherie Stueve

1 package Top Ramen (crumbled) Fry in 2T oil until brown and drain.
1/2 head cabbage
2 stalks green onion
2 T sesame seeds
2 T sliced almonds
1 can or 1 breast cooked boneless chicken

Dressing:

1/2 cup oil
3 T Japanese Rice Vinegar
2 T sugar
1/2 t pepper
1 t salt

Mix all ingredients (dressing separately). Mix altogether 1/2 hour before serving.

Come visit us, these pages are about me and my family.

INDEX|| Favorite Links Page|| Web Ring Page|| Home|| Join the Recipe Club

Sign Guest Book View Guest Book

Note: If you are a contributor, and you wish to remain anonymous, report a typo, add your name, have your full name, or email posted, please email me.
Donna Hansen

This page hosted by

Get your own Free Home Page