recipe

Artichoke Oyster Soup

2008-04-26T02:12:00.000-07:00

Artichoke Oyster Soup

6 tablespoon butter, melted
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won't h; urt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)
In a 3-quart casserole, melt butter and saute shallots. When shallots are
translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk
well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring
to a boil. Add oysters and parsley. Simmer on medium, partly covered, for
exactly 5 minutes. Add whipped cream and serve immediately.
NOTES:
* Chicken broth with artichokes and poached oysters -- This is a modern
cajun-style recipe that I adapted from a local convenience-food cookbook
byJean Durkee. It's an intriguing combination of modern American
ingredientswith traditional cajun flavorings.
* Fresh parsley tastes much better than dried parsley. If the
oysters arebigger than a small bite-size, cut them up before adding them to
the soup. Use the smallest oysters you can find.
* When I'm not making a double recipe, I usually dump the
entire (about 1-cup) container of whipping cream into the soup, even
though that's doublewhat the recipe calls form.
* The timing on cooking the oysters is fairly
critical. If you overcook them, they will be rubbery.
: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.

Angel Hair Pasta With Sea Scallops

2008-04-26T02:11:00.001-07:00

Angel Hair Pasta With Sea Scallops

1/2 cup soft breadcrumbs
8 oz angel hair pasta --
1 uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley --
1 divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 oz clam juice -- (1 bottle)
1 lb fresh sea scallops
1 cut into 1/2-inch pieces
Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or
until golden brown; set aside.
Cook pasta according to package directions, omitting salt and fat.
Drain and rinse under cold running water; drain well. Place in a
large bowl; set aside.
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add 1/4
cup parsley and next 4 ingredients; saute 1 minute. Add flour and
pepper; cook 1 minute, stirring constantly with a whisk. Gradually
add clam juice, stirring constantly. Cook 1 minute or until
thickened, stirring constantly. Pour over pasta; toss well. Set
aside, and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium heat; add
scallops, and saute 4 minutes or until scallops are done. Add to
pasta mixture; toss gently. Yield: 4 servings (serving size: 1-1/4
cups).

Another Tuna Casserole

2008-04-26T02:09:00.001-07:00

Another Tuna Casserole

1 can solid white tuna, drained
1 can cream of mushroom soup
1 can whole mushrooms, drained
1/4 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 large can chow mein noodles
1 dash of garlic powder
Combine everything in a casserole dish. Reserve some of the chow mein
noodles for the topping. Bake at 350F for 25 minutes. Top with
remaining noodles and return to oven for 5 min.

Really Cool Shrimp Salad

2008-04-22T12:07:00.000-07:00

Really Cool Shrimp Salad

2 Lbs. Medium Shrimp
1 Cup Miracle Whip
1/2 Cup Green Onions
1 Green Bell Pepper
1 Small Head of Lettuce
1 Medium Tomato
1/2 Cup Mozzarella Cheese
Peel, devein, and boil shrimp. Chop lettuce, bell pepper, tomato,
green onions and shrimp, and mix together in bowl... Shred mozzarella
cheese and add to salad.. Add miracle whip and mix together well.
Refrigerate for at least one hour and serve by itself or with your
favorite seafood meal.....

Ranch Potato Salad

2008-04-22T12:06:00.009-07:00

Ranch Potato Salad

6−8 Large Potatoes, cooked with skin on, and cut into chunks when cool
8 Slices Bacon, cooked and crumbled
1 Small Red Onion, chopped
1 Cup Grated Cheddar Cheese
Salt and Pepper to taste
Dash of Garlic Powder
1 Small Bottle of Ranch Dressing.
Toss all ingredients except ranch dressing.
Add dressing and refrigerate.

Radish Salad

2008-04-22T12:06:00.008-07:00

Radish Salad

About 12 radishes, thinly sliced
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1 tablespoon orange juice
Ground Urfa or other mild chilies to taste (optional)
2 tablespoons chopped mint or cilantro.
1. Combine radishes with salt, and cover with water in a bowl. Let sit 15 minutes.
Drain, and rinse. Meanwhile, stir together the pepper and fruit juices.
2. Toss radishes with dressing and chilies. Taste. Add more salt, pepper or lime juice
as needed. Garnish with herb, and serve. Yield: 4 servings.

Quesadilla Salad

2008-04-22T12:06:00.007-07:00

Quesadilla Salad

2 medium limes
3/4 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1/2 teaspoon salt
4 teaspoons olive oil
1 head romaine lettuce, leaves cut crosswise into 3/4−inch−wide strips
1 pint (12 ounces) cherry tomatoes, each cut into halves or quarters if large
1 small avocado (about 8 ounces), cut into 1/2−inch wedges
2 green onions, thinly sliced
8 flour tortillas (6 inches each)
6 ounces shredded Monterey Jack cheese with jalapeo chiles (1 1/2 cups)
green onions for garnish
1. From limes, grate 1/4 teaspoon peel and squeeze 3 tablespoons juice. In large bowl,
with fork or wire whisk, mix lime peel, lime juice, chilipowder, coriander, sugar,
and salt. Whisk in oil until blended.
2. To bowl, add lettuce, tomatoes, avocado, and green onions; toss well.
3. Heat nonstick 10−inch skillet over medium heat until hot. Place 1 tortilla in skillet.
Sprinkle with one−fourth of cheese; top with second tortilla, pressing lightly. Cook
quesadilla about 1 minute or until lightly toasted. Turn quesadilla and cook 1 minute
longer or until cheese melts. Cut quesadilla into wedges; place on large dinner plate.
Repeat with remaining tortillas and cheese.
4. To serve, spoon salad onto plates with quesadillas. Garnish with green onions if you
like.

Prawn, Avocado and Mango Salad

2008-04-22T12:06:00.006-07:00

Prawn, Avocado and Mango Salad

3/4 cup olive oil
2 tablespoons raspberry vinegar
1 teaspoon grated fresh ginger
1 teaspoon honey
1 teaspoon mustard seed
1 tablespoon lemon juice
1 tablespoon minced fresh chives
1 teaspoon dill weed
1 small head iceberg lettuce, shredded
3 avocados − peeled, pitted and sliced
3 mangos, peeled and sliced
1 pound cooked prawns, peeled and deveined
3 ounces sliced mushrooms
Prepare the dressing in a medium bowl by whisking together the oil,
vinegar, ginger, honey, mustard seed, lemon juice, chives and dill.
Cover and refrigerate until chilled.
Place a mound of shredded lettuce in the center of each plate.
Arrange the avocado, mango and prawns around the rim of the plate.
Sprinkle mushrooms over all.
Pour enough dressing over all to coat; serve with fresh bread and
butter if desired

Potato Salad with Beer Dressing

2008-04-22T12:06:00.005-07:00

Potato Salad with Beer Dressing

6 medium potatoes
4 bacon slices
1 Tablespoon onion, chopped
1 celery stalk, chopped
1 teaspoon salt
2 Tablespoons butter
2 Tablespoons unbleached flour
1/2 teaspoon dry mustard
1 Tablespoon sugar
1 cup beer, any brand
1/2 teaspoon Tabasco hot pepper sauce
2 Tablespoons fresh parsley, chopped
Boil potatoes in medium−size saucepan until just tender.
Peel and slice. Fry bacon until crisp. Break into small
pieces and mix with onion, celery, and salt; set aside.
Stir melted butter and flour in a small saucepan until
blended. Add mustard and sugar. Slowly stir in beer and
hot pepper sauce. Bring to a boil, stirring constantly.
Pour over potatoes. Sprinkle with parsley. Toss lightly
and let stand 1 hour. Add bacon mixture; toss gently and serve.

Poached Chicken and Walnut Salad

2008-04-22T12:06:00.004-07:00

Poached Chicken and Walnut Salad

2 whole chicken breasts (with skin on and bone in)
1 celery stalk
1 onion, sliced
6 peppercorns
chicken broth
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1/4 cup walnuts
mixed greens: watercress, arugula, red leaf lettuce, radicchio
Place chicken breasts in pan or skillet. Add celery, onion and
peppercorns. Add enough broth to cover chicken. Bring to a boil,
then reduce heat to medium−low. Cook until just tender, about
20 minutes. Cool chicken and remove skin. Pull chicken off bone
in strips.
In a saucepan, combine olive oil, vinegar and walnuts. Cook
until somewhat thickened and liquid is reduced.
Wash greens and tear into pieces. Place greens on four salad
dishes, then arrange chicken on each plate of greens.
Pour oil−vinegar mixture on top

Pizza Pasta Salad

2008-04-22T12:06:00.003-07:00

Pizza Pasta Salad

1 pound cooked pasta, such as twists or rotini
1 cup sliced pepperoni
1 cup sliced provolone cheese
1 1/2 cups cherry tomatoes cut in half
1/2 cup grated Parmesan cheese
3/4 to 1 cup Italian dressing (your favorite kind)
1 teaspoon Italian seasoning
1/2 cup sliced green pepper (optional)
Salt and pepper to taste
In a large bowl, add cooked pasta. Cut pepperoni into fourths and
sliced provolone into matchstick pieces; add to pasta. Add tomatoes,
Parmesan cheese, Italian seasoning, salad dressing, green peppers,
salt, pepper and mix well. Chill before serving.

Pasta Florentine Salad

2008-04-22T12:06:00.002-07:00

Pasta Florentine Salad

1 lb. of your favorite pasta (penne, bow ties, sea shells,
fettucini, etc), cooked, drained and cooled
8 oz. (one cup) shredded or chunked, cooked chicken (grilled
is best)
2 handfuls of fresh baby spinach
Dressing:
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 bunch green onions, diced/chopped
1 bunch fresh basil, diced/chopped
Salt
Pepper
Parmesan cheese
1. Combine dressing ingredients in a small bowl and stir to mix.
2. Toss together with pasta, chicken and spinach.
3. Allow to rest for at least two hours before service.

Party Squash Salad

2008-04-22T12:06:00.001-07:00

Party Squash Salad

2 small zucchini, trimmed
2 small yellow squash, trimmed
1/4 cup fresh lemon juice
2 tablespoons extra−virgin olive oil
Salt and pepper, to taste
4 ounces shaved Parmesan cheese
1 large bunch of arugula, trimmed, washed and patted dry
1 large ripe tomato, cored
2 tablespoons chopped parsley
Cut the zucchini and yellow squash into thin slices diagonally;
place in a bowl. Whisk together the lemon juice, oil, salt and
pepper; toss with the squash. Let rest for 15 minutes. Use a sharp
vegetable peeler to shave the Parmesan cheese into long strips. Add
to the squash.
Place the arugula in a bowl. Slice the tomato into thin wedges;
scatter over the arugula. Just before serving, spoon the squash and
dressing over the arugula. Sprinkle with parsley and season with
salt and pepper. Serve immediately, tossing at the table.

Painted Desert Roasted Pepper Salad

2008-04-22T12:06:00.000-07:00

Painted Desert Roasted Pepper Salad

Dressing:
1/2 cup extra−virgin olive oil
1/4 cup vegetable oil
2 garlic cloves
1 tablespoon chopped onion
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon dried Mexican oregano
Freshly−ground black pepper, to taste
Puree oils with garlic and onion in a blender. Pour the mixture
through a strainer into a large jar with a lid. Combine with the
remaining dressing ingredients and shake well. Refrigerate for 30
minutes.
Vegetables:
Combination of 4 mild green chiles, poblano, New Mexico and
Anaheim, roasted
1 red bell pepper, roasted
1 green bell pepper, roasted
1 yellow bell pepper, roasted
Crumbled Cotija or aged Monterey
Jack cheese, grated
Romaine or other sturdy lettuce, leaves for garnish (optional)
Slice the chiles and bell peppers into ribbons about 1/2 inch thick.
Arrange them decoratively on a serving platter. Pour the dressing
over the chiles and scatter the cheese on top. Garnish with
lettuce around the plate's edge.

Orange Cream Fruit Salad

2008-04-18T03:33:00.000-07:00

Orange Cream Fruit Salad

1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1/3 cup frozen orange juice concentrate
3/4 cup sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple − peeled, cored and sliced
In a medium mixing bowl, combine pudding mix, milk, and orange juice.
Beat with an electric mixer on medium speed for 2 minutes. Mix in sour
cream. In a large salad bowl, combine fruits. Gently mix in orange
dressing. Cover, and refrigerate for 2 hours.

Orange Blush Lobster Salad

2008-04-18T03:32:00.004-07:00

Orange Blush Lobster Salad

2 lbs cooked lobster meat
3 cups cantaloupe balls
1 papaya (about 1 1/4 lbs) cut in 1/2 dice (about 3 cups)
6 plum tomatoes, seeded and cut in 1/4 dice (about 2 cups)
1 tablespoon freshly minced ginger
1/4 cup fresh orange juice
2 tablespoons of red−wine vinegar
1 teaspoon Dijon−style mustard
1/2 cup extra−virgin olive oil
1 teaspoon finely grated orange zest
1/4 cup freshly snipped chives
2 heads radicchio, leaves washed and patted dry, for garnish
Salt and pepper, to taste
Place the lobster, cantaloupe, papaya, tomatoes and ginger in a large
bowl. Gently fold together with a rubber spatula. Set aside.
In a small bowl, combine the orange juice, vinegar, mustard, salt and
pepper. Whisking constantly, slowly drizzle in the olive oil. Continue
whisking until the mixture has thickened slightly. Stir in orange zest
(makes 3/4 cup).
Shortly before serving, toss 1/2 cup of dressing with the chives and
lobster mixture. Serve on a decorative platter surrounded by radicchio
leaves, or place serving portions inside the leaves. Serve remaining
dressing on the side.

Mushroom Antipasto Pasta Salad

2008-04-18T03:32:00.003-07:00

Mushroom Antipasto Pasta Salad

4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bite−size pieces
1 cup provolone cheese, cut into bite−size pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup Italian dressing
salt and pepper, to taste
1/2 cup chopped fresh basil
To the pasta, add the mushrooms, peppers, salami, cheese, and
artichoke hearts with liquid. Mix in Italian dressing; season with
salt and ground black pepper to taste. Top with chopped basil.
Allow flavors to blend for at least 30 minutes before serving.

Mitch Murray's Mad Tuna Salad

2008-04-18T03:32:00.002-07:00

Mitch Murray's Mad Tuna Salad

1 cup Tuna in oil (drained and flaked)
1 cup creamed cottage cheese
1/2 cup Mayonnaise
1/4 cup finely chopped green onions
1/4 finely chopped fresh celery
1/2 cup roughly chopped Blue Diamond Barbecue Flavor Almonds
5 chopped fresh radishes
Garlic Salt and Black Pepper
Carefully fold all ingredients together until well mixed.
Refrigerate and don't dare eat any of it until tomorrow, y'hear?
It's worth waiting for. Trust me.

Mexican Chicken Salad

2008-04-18T03:32:00.001-07:00

Mexican Chicken Salad

1 pound boneless skinless chicken breasts, cooked and shredded
1 cup salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 teaspoon grated lime peel
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
lettuce leaves
In a large bowl, combine all ingredients except lettuce leaves.
Mix well. Serve over lettuce leaves.

Mediterranean Salad

2008-04-18T03:32:00.000-07:00

Mediterranean Salad

1 medium head romaine lettuce, torn
3 small tomatoes, diced
1 medium cucumber, sliced
1 small green bell pepper, sliced
1 small onion, cut into rings
6 radishes, thinly sliced
1/2 cup flat leaf parsley, chopped
1/3 cup olive oil
3 tablespoons lemon juice
1 garlic clove, minced
Salt & pepper
1 teaspoon fresh mint, minced
Pita bread halves
Combine lettuce, tomatoes, cucumber, pepper, onion, radishes
& parsley in a salad bowl. Whisk together olive oil, lemon juice,
garlic, salt, pepper & mint. Pour over salad & toss to coat.
Serve immediately with warm pita halves.

Mandarin Orange Salad

2008-04-15T02:19:00.009-07:00

Mandarin Orange Salad

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk
1/2 to 1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
pinch sugar
pinch ground white pepper
cayenne pepper to taste
3 large heads butter lettuce − torn, washed and dried
1 small Vidalia sweet onion, peeled and sliced into thin rings
1 (11 ounce) can mandarin oranges, drained
6 ounces fresh mushrooms, thinly sliced
salt and pepper to taste
Prepare the dressing by whisking together the sour cream,
mayonnaise, milk, garlic, Worcestershire sauce, sugar,
white pepper and cayenne pepper. Store in an air−tight container
and refrigerate.
Prepare the salad in a large bowl by combining the lettuce, onion,
oranges and mushrooms. Add enough dressing to coat and toss.
Sprinkle with salt and pepper and add croutons if desired.

German Potato Salad

2008-04-15T02:19:00.008-07:00

Luchow's German Potato Salad

1 pound (3 medium) potatoes
6 slices bacon, diced
1 medium−size onion, diced
1/2 cup vinegar
1/2 cup stock or bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 egg yolk, beaten
Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in
1/4−inch slices. Cook bacon in hot pan until crisp. Add onion; stir
and cook until transparent. Add vinegar, stock or bouillon, and
seasonings. Stir; let come to a boil. Stir in egg; remove from heat
and pour over potatoes. Serves 2−4.

Waldorf Salad

2008-04-15T02:19:00.007-07:00

Luby's Waldorf Salad

2 cups apples, cut in cubes
2 cups canned pineapple tidbits, drained
1 cup chopped celery
1/2 cup mayonnaise
1/4 cup whipping cream
1 tablespoon powdered sugar
1 drop vanilla extract
1/4 cup chopped walnuts
In large bowl, combine apples, pineapple, celery and mayonnaise.
Toss lightly to coat evenly. In small chilled bowl using chilled
beaters, beat whipping cream at high speed on electric mixer just
stiff peaks form. Do not overbeat. Blend in sugar and vanilla. Fold
into apple mixture. Cover and refrigerate at least 2 hours. Garnish
with walnuts.

Low Fat Smoked Eggplant and Yogurt

2008-04-15T02:19:00.006-07:00

Low Fat Smoked Eggplant and Yogurt

1 medium eggplant, peeled and chopped
1/2 cup lightly salted water
1 1/2 cups plain regular or low−fat yogurt
1 small bunch green onions, diced
1/2 bunch cilantro, diced
1 teaspoon ground black pepper
salt to taste
1/4 teaspoon paprika
1 piece charcoal
1 − 5x5 inch piece aluminum foil
1 tablespoon margarine or shortening
In a pot over medium heat, add the eggplant and water; cook
until tender and the water evaporates. Mash the eggplant so no
large chunks remain. Allow to cool completely.
In a large bowl, add the yogurt, mashed eggplant, green onions,
cilantro, pepper and salt; mix well.
To smoke the salad, heat the charcoal over open flame until gray
and reddish in color. Place the piece of foil in the eggplant
salad (make room in the center for the foil). Place the hot charcoal
on the piece of foil in the bowl. Add the margarine on top of the
charcoal and cover salad bowl immediately. Allow to smoke for
10 minutes; remove charcoal.
Chill the salad in the refrigerator and garnish with fresh chopped
cilantro and a sprinkle of paprika.

Low Fat German Potato Salad

2008-04-15T02:19:00.005-07:00

Low Fat German Potato Salad

1 Pkg. frozen vegetarian bacon, thawed and chopped
1 tablespoon flour
1/4 cup of sugar
1/3 cup of white vinegar
2/3 cup of hot water
2 pounds of white potatoes, boiled for 25 minutes, covered
until just tender
8 to 10 green onions, finely chopped (1 cup)
1/2 teaspoon of salt
1/8 teaspoon ground black pepper
In a non−stick skillet cook bacon over low heat, stirring
constantly for about 8 minutes or until crispy.
Add flour and stir for about one minute. Combine sugar, vinegar,
hot water and add to bacon mixture. Cook, stirring constantly,
until sauce thickens.
Drain potatoes well, cool, peel and slice. Add to the sauce
along with the onion, salt and pepper. Serve warm or chilled.

Low Fat Chutney Chicken Salad

2008-04-15T02:19:00.004-07:00

Low Fat Chutney Chicken Salad

2 cups diced cooked chicken
1/4 cup mango chutney
1 small golden delicious or gala apple, cored and finely diced
1/4 cup finely diced celery
1/4 cup finely diced red onion
1/4 − 1/3 cup low−fat mayonnaise
Salt and pepper for seasoning
Mix all ingredients together. Season to taste with salt
and pepper. Use as a sandwich filling or serve on top of a
bed of greens.

Loaded Baked Potato Salad

2008-04-15T02:19:00.003-07:00

Loaded Baked Potato Salad

8 potatoes, cubed (half peeled/half with skin)
6 slices bacon, diced & crisp cooked
2 cups shredder cheddar cheese
1 cup Miracle Whip
16 ounces sour cream
6 green onions
2 teaspoons salt
1/4 teaspoon pepper
Cube and boil potatoes with salt. Drain. Crumble bacon and slice
onions (including tops). Combine sour cream, pepper and Miracle Whip.
Add to potatoes. Add bacon, onions and cheese (reserve some of each
for the top). Mix with potatoes. Pour into baking dish. Top with
reserved cheese, onions, and bacon. Bake at 350F for 10−15 minutes
(until cheese melts).

Linguine with Vegetables

2008-04-15T02:19:00.002-07:00

Linguine with Vegetables

1 lb. Linguine
2 oz. olive oil
3 oz. soy sauce
1/2 lb. broccoli florets
1 medium red onion, thinly sliced (1/8")
1 small red pepper, diced
1/4 cup fresh chopped Italian parsley
Cook linguine according to package directions. Drain, but
do not rinse. Place in large bowl, add olive oil, and mix
well. Refrigerate until cold.
Mix soy sauce with cold linguine. Add vegetables and
parsley; mix all taking care not to break pasta noodles.
Serve chilled.

Lentil Salad

2008-04-15T02:19:00.001-07:00

Lentil Salad

1 cup dried lentils
1 cup diced carrots
1 cup diced red onions
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons lemon juice
1/2 cup diced celery
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
In a saucepan combine lentils, carrots, onion, garlic, bay leaf,
and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce
heat and simmer uncovered for 15 to 20 minutes or until lentils are
tender but not mushy.
Drain lentils and vegetables and remove bay leaf. Add olive oil,
lemon juice, celery, parsley, salt and pepper. Toss to mix and serve
at room temperature.

Leek Salad

2008-04-15T02:19:00.000-07:00

Leek Salad

Juice of 1 lemon, or to taste
3 tablespoons extra virgin olive oil
Salt and pepper to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe tomatoes or cherry tomatoes
1 cucumber
1/2 cup chopped parsley or cilantro leaves for garnish.
1. Whisk together lemon and oil with a healthy pinch of salt and several grindings of
pepper. Toss with leeks.
2. Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing
gently. Chop. Peel the cucumber if necessary, cut in two lengthwise, and scoop out seeds
with a spoon. Slice thinly.
3. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve. Yield: 4
servings.

Layered Picnic Pasta Salad

2008-04-12T21:09:00.007-07:00

Layered Picnic Pasta Salad

12 oz. bow ties or other medium pasta shape
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 each plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz. proscuitto, thinly sliced
2 tablespoons fresh basil, chopped
3 tablespoons parmesan cheese, freshly grated
Cook pasta according to package directions, drain. Return to cooking
pan and toss with 2 tablespoons vinaigrette dressing.
Transfer half of pasta to a clear glass bowl. Layer peas, tomatoes,
mushrooms, and proscuitto on pasta. Top with remaining pasta. Sprinkle
with basil and pour remaining dressing evenly over salad. Sprinkle
with Parmesan cheese. Serve at once or cover and chill until ready to
serve. Toss right before serving to evenly coat dressing.

Macaroni Salad

2008-04-12T21:09:00.006-07:00

KFC Macaroni Salad

7 ounces Box elbow macaroni, cooked
2 Ribs celery minced fine
1 tablespoon Dry minced onion
1/3 cup Diced sweet pickles
1 1/2 cups Miracle whip
1/2 cup Kraft mayonaise
1/4 teaspoon Black pepper
1/4 teaspoon Dry mustard
1 teaspoon Sugar
Salt to taste
Combine everything just as listed. Refrigerate salad tightly
covered several hours before serving.

Key West Crab Salad

2008-04-12T21:09:00.005-07:00

Key West Crab Salad

3 cups torn spinach leaves, washed and dried
2 cups torn leaf lettuce, washed and dried
1 cup finely shredded cabbage
2 medium oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
12 ounces cooked crabmeat, broken into bite−sized pieces
1/2 teaspoon grated orange zest
3 tablespoons orange juice
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried
In a large bowl, combine spinach, lettuce, cabbage, oranges, and
onions. Add crabmeat, and gently toss until combined. Set aside.
In a small jar with a tight−fitting lid, combine orange zest,
orange juice, vinegar, oil and tarragon. Cover, and shake until
well mixed.
Pour orange dressing over spinach salad, and gently toss until
salad is well coated.

Insalata Caprese

2008-04-12T21:09:00.004-07:00

Insalata Caprese

4 medium ripe tomatoes, cut in wedges
1 lb. mozzarella cheese, cut in 3/4" cubes
1 red onion, sliced
1/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chopped fresh basil
salt and pepper to taste
In a large bowl, combine the tomatoes, cheese,
onion, oil, vinegar, basil, and salt and pepper to
taste. Toss and chill for 1 hour. Serve on large
platter.

Hungarian Cucumber Salad

2008-04-12T21:09:00.003-07:00

Hungarian Cucumber Salad

2−3 cucumbers, sliced
2 teaspoons salt
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/2 clove garlic, minced
4 fresh green onions, diced
1 cup thick sour cream
1/4 teaspoon paprika
Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set
aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper
and garlic, and set aside. Squeeze liquid from cucumber slices a
few at a time, and place into bowl. Discard liquid. Add vinegar
mixture, green onions, and sour cream. Mix and sprinkle additional
paprika over top. Chill for 1−2 hours.

Houston's Grilled Chicken Salad

2008-04-12T21:09:00.001-07:00

Houston's Grilled Chicken Salad

Lime Dressing:
1/2 cup lime juice
4 teaspoons honey mustard
7 1/2 tablespoons honey
4 tablespoons vegetable oil
2 garlic cloves, minced fine
1 teaspoon pepper
1/2 teaspoon salt
Peanut Sauce:
4 tablespoons Peanut butter
4 tablespoons soy sauce
4 tablespoons hot water
2 teaspoons sesame oil
1 tablespoon ground ginger
Mix ingredients for lime dressing, then mix ingredients for peanut sauce.
Salad ingredients for Houston's grilled chicken salad: mixed greens,
carrots, thin tortilla strips, and grilled chicken breasts sliced in thin
slices. Mix the salad ingredients with the lime dressing. Drizzle peanut
sauce on top.

Potato Salad

2008-04-12T21:08:00.000-07:00

Potato Salad

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
dash salt
Lightly peel the potatoes (you don't have to get all of the skin off)
then chop them into 1/2" pieces and boil in 6 cups of boiling, salted
water for 7 to 10 minutes. The potato chuncks should be tender, yet
slightly tough in the middle when done. Drain and rinse potatoes with
cold water.
In a medium bowl, combine remaining ingredients and whisk until
smooth. Poured drained potatoes into a large bowl. Pour the dressing
over the potatoes and mix until well combined. Cover and chill for at
least 4 hours. Overnight is best.

Hot Spinach Salad

2008-04-12T21:03:00.007-07:00

Hot Spinach Salad

2 (10 ounce) packages baby spinach, rinsed and dried
1 red onion, thinly sliced
1 1/2 cups toasted, chopped pecans
8 ounces crumbled blue cheese
1 1/2 cups balsamic vinegar
2 teaspoons molasses
1 clove garlic, crushed
1/2 teaspoon ground black pepper
2/3 cup olive oil
In a large bowl, arrange spinach and red onion slices and top with
toasted pecans and crumbled blue cheese.
In a small saucepan, warm the garlic in the olive oil to allow its
flavor to diffuse into the oil. Then add molasses, vinegar and
pepper. Whisking constantly, bring almost to a boil, remove from heat
and cool until just warm. Pour into a shakeable container, shake and
pour over salad. Serve immediately.

Hot Five Bean Salad

2008-04-12T21:03:00.006-07:00

Hot Five Bean Salad

1 pound bacon
2/3 cup white sugar
2 tablespoons cornstarch
1 1/2 teaspoons salt
1 pinch ground black pepper
3/4 cup distilled white vinegar
1/2 cup water
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15 ounce) can garbanzo beans, drained
Cut bacon into small pieces using kitchen shears, and place in a
large skillet. Cook, turning frequently, over medium high heat until
evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
Return reserved drippings to skillet. Mix together sugar, cornstarch,
and salt and pepper; blend into drippings. Stir in vinegar and water;
cook and stir until boiling. Stir in drained beans. Cover, reduce
heat, and simmer for 15 to 20 minutes. Stir occasionally.
Turn bean mixture into serving dish. Crumble bacon over beans.

Hot Chicken Salad

2008-04-12T21:03:00.005-07:00

Hot Chicken Salad

2 1/2 cups chopped, cooked chicken meat
2 cups chopped celery
1/2 cup chopped salted almonds
1/4 cup chopped green bell pepper
2 tablespoons minced onion
2 tablespoons chopped pimento peppers
3/4 teaspoon salt
2 tablespoons lemon juice
1/2 cup mayonnaise
1/3 cup shredded Swiss cheese
3 cups crushed potato chips
Preheat oven to 350F. Combine the chicken, celery, almonds,
bell pepper, onion, pimento, salt, lemon juice, and mayonnaise.
Mix well and pour into a 1 1/2 quart casserole dish.
Top with grated cheese and the crushed potato chips. Bake
for 25 minutes or until cheese is melted.

Holiday Waldorf Salad

2008-04-12T21:03:00.004-07:00

Holiday Waldorf Salad

2 − 15 1/4 oz. cans pineapple chunks (juice pack), drained
1 medium pear, cored and coarsely chopped (1 cup)
1/2 cup thinly sliced celery
1/2 cup halved seedless red grapes
1/2 cup toasted walnut pieces
2 kiwifruit, peeled, halved lengthwise, and sliced
1/2 cup reduced−calorie mayonnaise or salad dressing
1/3 cup lemon−flavor yogurt
1 tablespoon honey
Lettuce leaves (optional)
Toss together pineapple, pear, celery, grapes, walnuts, and
kiwifruit slices in a large bowl. Stir together the mayonnaise or
salad dressing, yogurt, and honey in a small bowl; fold gently into
fruit mixture. Cover and chill for 2 to 24 hours. Serve on lettuce
leaves, if desired.

Harvest Salad

2008-04-12T21:03:00.003-07:00

Harvest Salad

1 bunch spinach, rinsed and torn into bite−size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado − peeled, pitted and diced
1/2 red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 cup walnut oil
freshly ground black pepper to taste
salt to taste
In a large bowl, toss together the spinach, cranberries, blue cheese,
tomatoes, avocado and red onion. Set aside.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper and salt.
Taste, and adjust amounts to suit your liking. Pour over the salad and toss
to coat.

Ham Salad with Hot Peanut Dressing

2008-04-12T21:03:00.002-07:00

Ham Salad with Hot Peanut Dressing

3/4 pound boneless ham
2 tablespoons vegetable oil
1/4 cup peanut butter
3 tablespoons fresh lime juice
1 tablespoon reduced−sodium soy sauce
1 teaspoon ground ginger
1 clove garlic, minced
1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 cups romaine or curly endive, torn
1 head radiccio or Boston lettuce
Thinly slice ham and heat briefly in microwave or in skillet
over medium heat. Set aside and keep warm. For dressing, combine
vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic
and sugar in a blender or food processor; blend well.
Heat dressing in microwave in glass measuring cup or on stovetop
in a small saucepan. Toss cucumber, red onion, romaine and endive
together. Arrange salads on individual salad plates as follows:
Line plates with radiccio or Boston lettuce, top with tossed
vegetables, arrange ham slices atop and spoon over hot dressing.

Ham And Macaroni Salad

2008-04-12T21:03:00.001-07:00

Ham And Macaroni Salad

1/2 lb. boiled or baked ham
1/2 cup cheddar cheese, diced
2 cups cooked elbow macaroni
1 cup chopped celery
1 small onion, chopped
1/2 cup dill pickles, chopped
1/4 cup mayonnaise
1/4 cup Miracle Whip
2 teaspoons prepared mustard
Dice ham into 1/2−inch cubes. Combine ham and cheese with macaroni,
celery, onion and pickle. Mix mayonnaise and mustard; then stir into
macaroni mixture, mixing well. Chill well until ready to serve,
several hours for maximum flavor.
Serve in a lettuce lined bowl, and garnish with fresh parsley.

Grilled Caribbean Chicken Salad

2008-04-12T21:01:00.005-07:00

Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips
PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4−5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.

Grilled White−and−Sweet−Potato Salad

2008-04-12T21:01:00.004-07:00

Grilled White−and−Sweet−Potato Salad

2 large waxy (new) potatoes, about 1 pound
1 or 2 sweet potatoes, about 1 pound
4 tablespoons extra virgin olive oil
Salt and pepper
1 tablespoon grainy mustard
1 tablespoon sherry or other vinegar, or to taste
1 bunch scallions, both white and green parts, chopped.
Start a gas or charcoal grill, or heat the oven to 450F. Peel
potatoes and cut them into slices 1/2−inch thick. Toss them with half
the olive oil and sprinkle them with salt and pepper. Grill potatoes
over direct but not−too−hot heat, turning them as they brown. Or
roast them on nonstick baking sheet, turning once or twice.
Potatoes will cook in about 10 to 15 minutes; remove them as they
become tender. When they are done and fairly cool, toss them with
remaining ingredients. Taste and adjust seasoning and serve. Or the
salad can be covered and refrigerated; bring to room temperature
before serving.

Greek Salad

2008-04-12T21:01:00.003-07:00

Greek Salad

1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. sliced radishes
4 oz. feta cheese
2 oz. anchovies (optional)
Dressing:
3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced
Wash and cut lettuce into 1 1/2" pieces.
Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,
and radishes in large bowl. Mix dressing ingredients together
and then toss with vegetables. Pour out into a shallow serving
bowl. Crumble feta cheese over all, and arrange anchovy fillets
on top (if desired).

Greek Pasta Salad

2008-04-12T21:01:00.002-07:00

Greek Pasta Salad

1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
2 1/2 cups cooked elbow macaroni
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can whole black olives
12 ounces sliced pepperoni, cut into strips
In a large bowl, whisk together olive oil, vinegar, garlic powder,
basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms,
tomatoes, red peppers, feta cheese, green onions, olives, and
pepperoni. Toss until evenly coated. Cover, and chill at least 2 hours
or overnight.

Golden Corral's Seafood Salad

2008-04-12T21:01:00.001-07:00

Golden Corral's Seafood Salad

1 lb. imitation crab meat, shredded
1 cup diced celery
1/2 cup mayonnaise
1/4 cup sliced green onions (with the green too)
1 tablespoon lemon juice
3 hard boiled eggs, chopped.
Mix all ingredients. Refrigerate for about an hour to allow flavors to
blend. Serve either as a salad, on lettuce, or on split croissants.

Gazpacho Salad

2008-04-12T21:01:00.000-07:00

Gazpacho Salad

1 cucumber, peeled and sliced
3 scallions with green ends, coarsely chopped
4 plum tomatoes, quartered
1 red pepper, cored, seeded, and coarsely chopped
Gazpacho Dressing:
2 shallots, peeled and minced
egg substitute equivalent to 1 egg
3/4 cup tomato juice
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Dash of Tabasco sauce
2 tablespoons fresh chopped dill
salt and pepper to taste
Prepare dressing by combining all ingredients and whisk until
smooth. Refrigerate, loosely covered, until thick, at least one
hour. Combine all the vegetables in a bowl and toss gently
with the dressing.

Fruity Crunch Salad

2008-04-12T20:58:00.006-07:00

Fruity Crunch Salad

2 1/2 cups strawberry yogurt
1/4 cup honey
1/2 teaspoon ground cinnamon
4 ounces chopped almonds
1/2 cup chopped cashews
1/3 cup raisins
1/4 cup candy−coated milk chocolate pieces (M&M's)
2 large oranges − peeled, sectioned, and cut into bite−size pieces
3 bananas, peeled and sliced
2 cups chopped pears
2 cups chopped grapefruit
In a large bowl, mix together the yogurt, honey, cinnamon, almonds,
cashews, raisins, candy pieces, oranges, bananas, pears and grapefruit.
Cover and chill until ready to serve. Sprinkle with nutmeg and cloves
before serving, if desired.

Fruit Salad with Champagne Sauce

2008-04-12T20:58:00.005-07:00

Fruit Salad with Champagne Sauce

1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne
Heat broiler to its highest setting.
Divide the cut fruits into 4 soup plates, arranging them
decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a
light lemony color. Add the Champagne a little bit at a time,
whisking constantly until well blended.
Place the mixing bowl in a pot or pan and pour about 1 inch
of water around it. Bring the water to a simmer and continue
to whisk vigorously until the mixture becomes light and foamy.
Once the mixture starts to thicken, remove the bowl from the
heat. Do not overcook. Continue to whisk for 10 seconds.
Pour equal amounts of sauce over each fruit salad. Place the
plates under the broiler about 3 inches from the source of
heat and allow them to cook just until they are lightly
browned on the surface, rotating as needed.
Serve immediately with remaining Champagne to accompany.

Fruit and Nut Slaw

2008-04-12T20:58:00.004-07:00

Fruit and Nut Slaw

1 (8.25 ounce) can sliced pineapple
2 tablespoons lemon juice
1 medium banana, sliced
3 cups shredded cabbage
1 cup diagonally sliced celery
1 (11 ounce) can mandarin oranges, drained
1/2 cup chopped walnuts
1/4 cup raisins
1 (8 ounce) container orange yogurt
1/2 teaspoon salt
Drain pineapple, reserving 2 tablespoons juice. Cut
pineapple into thin strips, and place in a large bowl.
In a medium bowl, combine reserved pineapple juice and
lemon juice. Toss with banana, and add to pineapple.
Add cabbage, celery, mandarin oranges, walnuts and
raisins; toss to combine. Blend yogurt and salt together,
and add to cabbage mixture; toss lightly.
Cover, and refrigerate until thoroughly chilled.

El Torito's Mexican Caesar Salad

2008-04-12T20:58:00.003-07:00

El Torito's Mexican Caesar Salad

Cilantro Pepita Dressing:
2 medium Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 tsp. ground black pepper
1 tsp. salt
12 oz. salad oil
1/4 cup red wine vinegar
5 Tbs. grated Cotija cheese (see note)
2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise
1/4 cup water
Salad:
2 corn tortillas
Vegetable oil
1 large (or two small) heads romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted pumpkin seeds)
Place all dressing ingredients except cilantro, mayonnaise and water
in a a blender of food processor. Blend approximately 10 seconds, then
add cilantro little by little until blended smooth. Depending on size
of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix
with a wire whip until smooth. Add the blended ingredients to the
mayonnaise mixture, and mix thoroughly. Place in an air−tight container
and refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick size strips.
Heat oil in sauté pan; fry tortilla strips until crisp. Remove with
slotted spoon, and drain on paper towels. Set aside. Tear romaine into
bite size pieces. Place greens on salad plates and ladle approximately
2 ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips.
Arrange four red pepper strips like spokes on the top of each salad,
and garnish with whole pepitas.

Eggplant Tomato Salad

2008-04-12T20:58:00.002-07:00

Eggplant Tomato Salad

1 green bell pepper
1 large red bell pepper
7 tomatoes
1 eggplant
4 cloves crushed garlic
1/4 cup extra virgin olive oil
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Roast peppers on stove burners, or under oven broiler until skin turns
evenly black. Immediately place in a plastic bag and let cool.
Prepare the tomatoes by cutting an X on the bottom of each and boil
in water for 1 minute, plunge into a cold water bath and let cool.
Cut the eggplant into small strips and saute in oil until eggplant
begins to brown; about 6 to 8 minutes. Once the eggplant is soft, add
garlic. Rinse the peppers under cold water and remove the burnt skin
(just the ash). Open the peppers and remove seeds. Cut into small
strips and add to eggplant. Peel cooled tomatoes, chop and add to
eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to
boil, reduce heat and simmer for 30 minutes.

Deli Potato Salad

2008-04-12T20:58:00.001-07:00

Deli Potato Salad

6 to 10 potatoes, boiled, cooled and cut in chunks
3 hard boiled eggs, chopped
1/2 lb. salami, ham, or other favorite deli meat, cut in chunks
3 dill pickles, chopped
1 onion, chopped
2 apples, cored and chopped
3 tbsp. mayonnaise
3 tbsp. red wine vinegar
salt and fresh ground pepper to taste
paprika
Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry
salami lightly and drain off excess fat, cool. Stir salami,
mayonnaise and seasoning into potato mixture. Chill for 2 hours
before serving. Garnish with slivered red and green sweet peppers.

Curried Spinach Salad

2008-04-12T20:58:00.000-07:00

Curried Spinach Salad

2 Chicken breasts, raw, whole, cut into thin strips
2 tbls. Oil
2 tbls. Soy sauce
6 cups Spinach, torn
1 cup Apple, chopped
1/4 cup Peanuts
1/4 cup Raisins
Dressing:
2/3 cup Oil
1/2 cup Maple−flavored syrup
1/2 cup Cider vinegar
1 tbls. Instant minced onion
1 teas. Curry powder
1 teas. Prepared mustard
1/4 teas. Salt
For Dressing: Combine all in blender. Blend 15 seconds.
Chill 4 hours or overnight. Makes 1−2/3 cups dressing.
Saute chicken in oil after marinating in soy sauce. Drain and
chill 4 hours or overnight.
For Salad: Combine spinach with 1 cup dressing or less if
desired and toss. Divide into 4 plates. Divide chicken, apple,
peanuts, raisins and place on top of spinach. Serve immediately
with additional dressing if desired.
Serve with a good crusty french bread.

Crunchy Potato Salad

2008-04-12T20:56:00.007-07:00

Crunchy Potato Salad

1−1/2 pounds red−skinned potatoes
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup julienne−cut radishes (approximately 6 radishes)
1/2 cup chopped red onion
2 large hard−cooked egg whites, chopped
1/2 cup nonfat sour cream
2 cups reduced−calorie mayonnaise
3 tablespoons red wine vinegar
1 tablespoon Butter Buds Sprinkles
2 packets Sweet'N Low granulated sugar substitute
3/4 teaspoon celery seed
1/2 teaspoon dry mustard
1/4 teaspoon each: salt and freshly ground pepper
1. Cook the potatoes in a large pot of boiling water until tender;
drain.
2. When cool enough to handle, cut into chunks and transfer to a large
bowl. Add the celery, bell pepper, radishes, onion and egg whites.
3. In a small bowl, combine the remaining ingredients; add to the
potato mixture and toss until well blended.
4. Cover and refrigerate several hours for the flavors to blend. Stir
well before serving. This salad will keep several days in the
refrigerator. Makes 6 cups.
Per Serving (1/2 cup): 70 calories, 3 g protein, 13 g carbohydrate,
1 g fat, 0 g saturated fat, 0 mg cholesterol, 70 mg sodium
Diabetic Exchange: 1 starch/bread exchange

Crunchy Pork Chops With Baby Spinach Salad

2008-04-12T20:56:00.006-07:00

Crunchy Pork Chops With Baby Spinach Salad

2 (8−ounce) pork chops, with bone, trimmed of fat
1 large egg
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup fine dry bread crumbs
1 tablespoon freshly grated Parmesan
10 ounces (about 3) medium tomatoes, seeded and finely diced
1/2 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 cup peanut oil, for frying
4 ounces (about 4 cups) baby spinach leaves, washed and dried.
1. Place the chops between two pieces of plastic wrap. Using a mallet or rolling pin,
beat around the bone, turning once, until the meaty part of the chop is half as thick.
2. In a wide, shallow bowl, combine the egg, mustard, oregano, and salt and pepper
to taste. Beat with a fork until blended. In another wide, shallow bowl, combine the
bread crumbs with Parmesan. Press each chop into the egg mixture, coating each side.
Then dip each into the bread crumbs, covering them evenly. Set aside on a rack or plate.
3. In a large bowl, combine the tomato, garlic, olive oil and lemon juice. Season with
salt and pepper to taste, and stir to blend; set aside.
4. Place a large skillet over medium heat. Add the peanut oil, and heat just until a bread
crumb sizzles when dropped into the oil; do not overheat. Add the chops. Cook, turning
once, until deep golden brown, 5 to 7 minutes a side.
5. Transfer the chops to two plates. Toss the spinach in the tomato mixture until it is
well coated, and place equal portions of salad over each crispy chop.

Cranberry Salad

2008-04-12T20:56:00.005-07:00

Cranberry Salad

2 (12 ounce) bags fresh cranberries
1 cup white sugar
1 (20 ounce) can crushed pineapples, drained
1 cup chopped pecans
1 pint whipping cream
1 (7 ounce) bag miniature marshmallows
Coarsely chop the cranberries in a food processor; put in a large,
non−metal bowl and mix in the sugar. Cover and refrigerate for 12 hours.
Whip the cream until stiff. Add the pineapple and nuts to the
cranberries, mix well. Fold in whipped cream and marshmallows;
refrigerate until ready to serve.

Crab Louis

2008-04-12T20:56:00.004-07:00

Crab Louis

1 cup mayonaise
1/3 cup French dressing
1/4 cup chili sauce
2 Tbls. minced chives
2 Tbls. minced green olives
1 teas. horseradish
1 teas. Worcestershire sauce
Chilled lettuce, torn in bite size pieces
3 cups cooked crabmeat, flaked (imitation is OK)
4 hard boiled eggs, quartered
4 medium tomatoes, cut in wedges
Capers
Salt and pepper to taste
Combine mayonaise, French dressing, chili sauce, chives, olives and
seasonings. Chill.
Arrange lettuce in a shallow, chilled salad bowl and mound the crabmeat
on top. Spoon the dressing on top and garnish with eggs, tomatoes,
and capers.

Couscous Summer Salad

2008-04-12T20:56:00.003-07:00

Couscous Summer Salad

1/2 cup currants
1/4 cup orange juice
1/4 cup lemon juice
1/3 cup canola oil
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
3 cups water
1 1/2 cups couscous
1 large carrot, diced
1 large red bell pepper, seeded and diced
1/2 small red onion, diced
1/4 cup finely chopped fresh parsley
Place the currants, orange juice, lemon juice, 1/3 cup canola oil,
salt, cinnamon, and cayenne pepper in a jar with a tight−fitting lid
and shake well. Set aside.
Bring the water and 1 Tbsp. canola oil to a boil in a medium
saucepan. Stir in the couscous, then remove from the heat, cover, and
let stand for about 6 minutes, or until the water is absorbed. Transfer
the couscous to a large bowl, fluff with a fork, and let cool.
Steam the carrot and bell pepper until they are a bright color, but
still crunchy, about 3 minutes. Rinse under cold water to stop the
cooking process and add to the couscous. Add the onion and parsley
and stir. Shake the dressing again, pour it over the couscous mixture,
and stir until well blended. Refrigerate for at least 1 hour (over
night is best). Serve cold.

Corn Relish

2008-04-12T20:56:00.002-07:00

Corn Relish

18 oz. frozen corn kernels
1/4 cup chopped green bell pepper
2 tbsp. chopped red bell pepper
1/3 cup chopped red onion
1 tsp. minced fresh jalapeno pepper
1 tsp. minced fresh cilantro
1/3 cup commercial Parmesan−peppercorn salad dressing
Thaw corn kernels. Combine all ingredients in a bowl and mix
well. Cover and chill before serving.

Corn Bread Salad

2008-04-12T20:56:00.001-07:00

Corn Bread Salad

1 pan corn bread, cooled
8 slices bacon, cooked and crumbled
1 medium onion, chopped
2 large tomatoes, chopped
2 eggs, hard−boiled, chopped (optional)
1 green pepper, chopped (optional)
1 cup mayonnaise
Crumble corn bread and add bacon and onion. If desired, add
eggs and green pepper. Add tomatoes last and mayonnaise. Stir
gently. Chill until served. Even better the next day!

Cold Eggplant Salad With Sesame Dressing

2008-04-12T20:54:00.007-07:00

Cold Eggplant Salad With Sesame Dressing

4 to 6 small to medium eggplants, or 1 large one, about 1 1/2 pounds
Salt
1 tablespoon sesame seeds
2 tablespoons soy sauce, or to taste
2 tablespoons lemon juice
1/2 teaspoon sugar
1. Trim eggplant, and cut into cubes of 1/2 to 1 inch. If using large eggplant, sprinkle
with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.
2. Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will
become just tender. Drain in colander as you would pasta.
3. Toast sesame seeds in small dry skillet over medium heat, shaking frequently until
they color slightly. Dry eggplant with paper towels. Combine remaining ingredients,
and toss with eggplant and sesame seeds in bowl. Serve at room temperature, or refrigerate
until ready to serve. Covered well, the salad will remain flavorful for a day. Yield: 4
servings.

Coconut Ambrosia Salad

2008-04-12T20:54:00.006-07:00

Coconut Ambrosia Salad

1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
3 1/2 cups whipped topping
2 cups shredded coconut
2 cups miniature marshmallows
1/2 cup milk
1 cup maraschino cherries
In a large bowl, combine the oranges, pineapple, whipped topping,
coconut, marshmallows and milk. Mix together well and chill 1 hour
before serving. Garnish with cherries.

Classic Tossed Salad

2008-04-12T20:54:00.005-07:00

Classic Tossed Salad

1 head romaine lettuce
1 head red leaf lettuce
6 ounces crumbled feta cheese
1 (6 ounce) can sliced black olives
1 (4 ounce) package blanched slivered almonds, toasted
2 tablespoons sesame seeds, toasted
6 cherry tomatoes, halved
1 red onion, sliced
6 fresh mushrooms, sliced
1/4 cup grated Romano cheese
1 (8 ounce) bottle Italian−style salad dressing
Chop, wash and dry the romaine and red leaf lettuces.
In a large salad bowl, combine lettuces with feta cheese, olives,
almonds, sesame seeds, tomatoes, onion, mushrooms and Romano cheese.
When ready to serve, add the Italian dressing and toss thoroughly.

Citrus Chicken Salad

2008-04-12T20:54:00.004-07:00

Citrus Chicken Salad

1 medium−size head Boston Lettuce
1 can (11 oz.) mandarin oranges, undrained
1/4 cup sour cream
2 tablespoons mayonaise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon chili powder
1 tablespoon fresh lime juice
3 oz. Cheddar cheese, cut in small cubes
1/3 cup crumbled cooked bacon
1/3 cup diced red onion
1/2 pound cooked chicken, cut in strips
Rinse lettuce leaves and pat dry with paper towling. Tear into
large salad bowl. Drain oranges through sieve over a bowl: reserve
2 tablespoons liquid. Whisk together sour cream, mayonaise, salt,
black pepper, chili powder, lime juice, and reserved orange juice
in a small bowl.
Add mandarin oranges, cheese, bacon, and onion to salad bowl.
Add sour cream mixture; toss to coat. Top with chicken and
serve immediately.

Chinese Potato Salad

2008-04-12T20:54:00.003-07:00

Chinese Potato Salad

5−6 medium potatoes (about 2 1/2 pounds)
4 slices bacon, well−cooked and crumbled
3/4 cup chopped bok choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped cilantro
Sauce
1 1/3 cup mayonnaise
1 tsp sugar
1 tbs soy sauce
1−2 tsp sesame oil
1/8−1/4 tsp hot mustard powder
1/8 tsp salt
Boil the potatoes until cooked but still firm. Cut into potato
salad−sized chunks. Mix the ingredients for the sauce together,
using more or less sesame oil and hot mustard according to taste
(the more the better, up to a point...). Put all solid ingredients
together in a large bowl, then add the sauce. Mix and serve.

Chilled Summer Salad

2008-04-12T20:54:00.001-07:00

Chilled Summer Salad

2 medium zucchini, cut in half lengthwise and thinly sliced
1 pint cherry tomatoes, quartered
1 medium green bell pepper, chopped
1 medium onion, chopped
1/2 pound sharp white Cheddar cheese, diced
1/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon fresh dillweed (1 teaspoon dried)
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
In a large bowl, combine the zucchini, tomatoes, green pepper,
onion, and cheese; mix well. In a small bowl, combine the remaining
ingredients; mix well. Add the mayonnaise mixture to the tomato
mixture and toss until well coated. Cover and chill for at least
2 hours, or until ready to serve.

Chili's Grilled Caribbean Chicken Salad

2008-04-12T20:52:00.003-07:00

Chili's Grilled Caribbean Chicken Salad

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips
PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.
HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice
Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4−5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.

Chicken Salad with Grapes Walnuts

2008-04-12T20:52:00.002-07:00

Chicken Salad with Grapes Walnuts

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
1 cup walnuts, toasted and chopped
1 celery rib, cut into 1/4−inch−thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Toss together all ingredients in a large bowl until combined well.

Chicken Pasta Salad

2008-04-12T20:52:00.001-07:00

Chicken Pasta Salad

2 whole, boneless chicken breasts
3/4 cup steak sauce
1 (12 ounce) package fusilli pasta
2 cubes chicken bouillon
1 Vidalia onion, diced
2 avocados − peeled, pitted and diced
1 cup halved cherry tomatoes
1 cup ranch style salad dressing
Marinate chicken breasts in steak sauce for 15 to 60 minutes.
Grill until done and chop into bite−size pieces. In a large pot
of boiling water, add the bouillon cubes and cook pasta until
al dente. Drain and rinse under cold water and drain. In a large
bowl, combine chicken, pasta, onion, avocados and tomatoes.
Add salad dressing, mix and refrigerate until chilled. Stir in
additional salad dressing when ready to serve, if desired.

Chick−Fil−A Chicken Salad

2008-04-12T20:52:00.000-07:00

Chick−Fil−A Chicken Salad

2 Cups Cooked Chicken Breast
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 − 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread
Boil chicken until completely cooked. Remove from water and cool meat.
You can save the chicken broth, seal and refrigerate no more than a week.
After chicken is cool, cut into tiny pieces. Place in a mixing bowl with
all other ingredients and mix well. Butter one side of sandwich bread and
grill. Place salad in between grilled bread slices and serve.

Mexican Chicken Salad

2008-04-12T20:51:00.002-07:00

Mexican Chicken Salad

1 Pound boneless skinless chicken breasts, cooked and shredded
1 cup chi chi's salsa, drained
2 hard cooked eggs, finely chopped
1/2 cup sour cream
1/4 cup mayo
2 teaspoon finely chopped onion
1 teaspoon grated lime peel
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
lettuce leaves
In a large bowl, combine all ingredients except lettuce leaves. Mix well.
Serve over lettuce leaves.

Cheesy Layered Salad

2008-04-12T20:51:00.001-07:00

Cheesy Layered Salad

1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 ounce) can water chestnuts
1 (16 ounce) package frozen green peas, thawed
2 cups mayonnaise
2 teaspoons white sugar
1 teaspoon seasoning salt
1/4 teaspoon garlic powder
1/2 lb. bacon, cooked and crumbled
2 large tomatoes, chopped
2 lbs. shredded cheddar cheese
In a 9x13 inch dish, layer the lettuce, onion, water chestnuts and
peas. In a medium bowl combine the mayonnaise, sugar, seasoned salt
and garlic powder. Mix until smooth. Spread evenly over the top of
the peas. Cover and refrigerate overnight.
Remove salad from refrigerator and top with the bacon, tomato and
cheese. Serve.

Champagne Salad

2008-04-12T20:51:00.000-07:00

Champagne Salad

1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen strawberries, thawed
3 bananas, diced
3/4 cup chopped walnuts
In a large bowl, cream together the cream cheese and sugar. Fold in
the pineapple, whipped topping and strawberries and mix well. Stir
in bananas and walnuts.
Freeze for 4 to 6 hours or overnight. Remove from freezer 1 to 2
hours before serving.

Carrot Salad Supreme

2008-04-11T22:24:00.000-07:00

Carrot Salad Supreme

1 1/2 cups grated carrots lightly packed (3 large carrots)
1 rib celery, diced
1/2 cup raisins
Imitation Mayonnaise (recipe follows)
2 teaspoons apple juice concentrate
1/16 teaspoon cayenne pepper
1/16 teaspoon curry powder
Lettuce
In a salad bowl, combine the carrots with the celery and the raisins.
Set aside. Prepare the Imitation Mayonnaise in a blender or food
processor. Add the juice concentrate, cayenne pepper, and curry powder
and blend thoroughly. Mix with the carrots, raisins, and celery.
Serve on beds of lettuce arranged on salad plates.
Imitation Mayonnaise: (can be successfully made in larger amounts)
1/2 cup nonfat cottage cheese
1 teaspoon dried minced onion
1 teaspoon apple juice concentrate
Combine all the ingredients in a blender or food processor
and blend until smooth.

Cheesy Layered Salad

2008-04-11T22:23:00.001-07:00

Champagne Salad

2008-04-11T22:23:00.000-07:00

Cannellini Bean Salad

2008-04-11T07:25:00.006-07:00

Cannellini Bean Salad

Dressing:
1 cup olive oil
2 1/3 cup red wine vinegar
Salt & pepper to taste
Pinch of oregano
1 clove garlic, slightly broken
Salad:
2 cans cannellini beans
2 red onions, chopped
1 bell pepper
Minced parsley
Dressing: Mix all ingredients together and let set at room temperature to
blend flavors.
Salad: Drain 2 cans of cannellini beans and rinse under cold water. Place
in bowl and add 2 red onion chopped, 1 bell pepper cut in small pieces and
some minced parsley. Add the dressing and adjust the salt and pepper. Add
a little more oregano, if desired.

California Salad Bowl

2008-04-11T07:25:00.005-07:00

California Salad Bowl

1 avocado, peeled and pitted
1 tablespoon lemon juice
1/2 cup mayonnaise
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 clove garlic, peeled and minced
1/2 teaspoon salt
1 head romaine lettuce − rinsed, dried and torn into bite
sized pieces
3 ounces Cheddar cheese, shredded
2 tomatoes, diced
2 green onions, chopped
1/4 (2.25 ounce) can pitted green olives
1 cup coarsely crushed corn chips
In a blender or food processor, mix avocado, lemon juice, mayonnaise,
hot pepper sauce, olive oil, garlic, and salt. Process until smooth.
In a large bowl, toss together romaine lettuce, Cheddar cheese,
tomatoes, green onions, green olives, and corn chips. Toss with the
avocado dressing mixture just before serving.

California Pizza Kitchen BBQ Chicken Salad

2008-04-11T07:25:00.004-07:00

California Pizza Kitchen BBQ Chicken Salad

Fried Tortilla Strips:
Vegetable oil for deep−frying
12 corn tortillas, cut into 1/4−inch−wide strips (about 6 cups)
Garden Herb Ranch Dressing:
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1−1/2 tablespoons thinly sliced scallions (greens and whites)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1−1/2 teaspoons Worcestershire sauce
1 teaspoons minced fresh dill
1/2 teaspoon minced fresh oregano (or 1/4 teaspoon dried)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
Grilled Garlic BBQ Chicken:
1 1/3 tablespoons olive oil
1 1/3 tablespoons minced garlic
2 teaspoons soy sauce
2 teaspoons salt
Four 5−ounce boneless, skinless chicken breasts
1/4 cup good quality bottled sweet−and−spicy barbecue sauce
For the Salad:
1/2 head iceberg lettuce, cored, rinsed, dried, and cut into 1/8−inch−wide
strips
1/2 head romaine lettuce leaves, separated and trimmed, rinsed, dried, and cut
into 1/8−inch−wide strips
12 large fresh basil leaves cut into 1/8−inch−wide strips
1 pound jicama, cut into 1/4 x 1/4 x 3/4−inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans, rinsed and drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes, cut into 1/2−inch dice
1/2 cup good quality bottled sweet−and−spicy barbecue sauce
1/4 cup thinly sliced scallion greens
To Make the Fried Tortilla Strips:
1. In a deep, heavy frying pan, heat several inches of vegetable oil to a
temperature of 375 degrees F. Working in batches if necessary to prevent
overcrowding, carefully add the tortilla strips to the hot oil, submerging
them with a metal skimmer or slotted spoon. Fry the tortilla strips until
evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or
slotted spoon and transfer them to paper towels to drain and cool. Set
aside, uncovered.
To Make the Garden Herb Ranch Dressing:
2. In a mixing bowl, use a fork to stir together the mustard and cold water,
forming a paste. Set aside for 10 minutes. Add the remaining dressing
ingredients to the bowl and, using a handheld electric mixer at low speed or
a whisk, blend together just until smooth, taking care not to incorporate
too much air into the dressing. Cover with plastic wrap and refrigerate.
To Make the Grilled Garlic and BBQ Chicken:
3. Preheat a stovetop grill or the broiler. In a mixing bowl, stir together
the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this
marinade and leave to marinate at room temperature for about 15 minutes.
Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per
side. Chill thoroughly in the refrigerator. Cut the chicken breasts into
3/4−inch cubes and, in a bowl, toss with the barbecue sauce to coat well.
Cover with plastic wrap and refrigerate.
To Make the Salad:
4. In a large mixing bowl, toss together the lettuces, basil, jicama,
Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried
Tortilla Strips. Transfer the salads to chilled serving plates. Surround
each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top
each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken
with the barbecue sauce. Garnish with the scallion.

Cajun Tomato Chicken Salad

2008-04-11T07:25:00.003-07:00

Cajun Tomato Chicken Salad

1 1/2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup non−fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 lbs.) seeded and diced fresh tomatoes
Combine lemon juice and next five ingredients. Beat in yogurt.
Gently fold chicken and next 3 ingredients into dressing. Chill.
Just before serving, fold in tomatoes.

Petersburg's Salad

2008-04-11T07:25:00.002-07:00

Petersburg's Salad

2 cups cooked chicken, cut into bite−size pieces
4 carrots, finely chopped and steamed until tender
4 medium boiling potatoes, cut into 1/2−inch cubes
and steamed until tender
2 small whole dill pickles, finely chopped
2 pickling cucumbers, peeled and cut into 1/2−inch cubes
3 hard−cooked eggs, chopped
Salt, to taste
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon warm water
1/2 bunch parsley, for garnish
In a bowl combine the chicken, carrots, potatoes, pickles, pickling
cucumbers, eggs and salt. Toss gently but thoroughly.
In another bowl combine the mayonnaise and sour cream. Add the warm
water and stir thoroughly. Pour the mayonnaise dressing over the
salad and toss well.
Mound the salad on a serving plate and garnish with parsley.
Serve at once.

Caesar−Style Potato Salad

2008-04-11T07:25:00.001-07:00

Caesar−Style Potato Salad

5 lbs. potatoes
1 medium onion, chopped
8 slices bacon, cooked &,crumbled
2 hard−boiled eggs, chopped
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
1/4 cup lemon juice
1/4 cup grated parmesan cheese
1 tablespoon salt
1 tablespoon Worcestershire sauce
1/2 cup vegetable oil
Cook potatoes in boiling water to cover 20 to 30 minutes or until
tender; drain. Peel and cube potatoes.
Combine potato, onion, bacon, eggs, and parsley; toss gently.
Combine oil and remaining ingredients, beating with wire whisk until
blended. Pour dressing over potato mixture, and toss gently to
combine.

Caesar Salad with Roquefort & Walnuts

2008-04-11T07:25:00.000-07:00

Caesar Salad with Roquefort & Walnuts

Dressing:
4 flat anchovy fillets or to taste, rinsed and drained
4 garlic cloves, peeled
2 teaspoons sherry vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 cup extra−virgin olive oil
Walnuts:
2 cups walnut halves
3/4 cup confectioners' sugar
vegetable oil for frying
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 heads romaine lettuce, the pale green inner leaves washed, spun
dry, and torn into bite−size pieces (about 12 cups)
1/2 cup Roquefort cheese, crumbled
Make the dressing: Mince and mash the anchovies with the garlic to
form a paste. Whisk together the anchovy paste, vinegar, lemon juice,
Worcestershire sauce and the mustard in a small bowl. Add the olive
oil in a stream, whisking, and whisk the dressing until it is
emulsified.
Make the crispy walnuts: In a saucepan simmer the walnut halves in
water to cover for 5 minutes, or until they are slightly softened.
Drain the walnuts and transfer to paper towels to dry completely.
In a bowl toss together the walnuts and the confectioners' sugar.
Deep fry the walnuts at 350F in batches for 1 to 2 minutes, or until
they are brown and crisp. Transfer the walnuts as they are fried with
a slotted spoon to a baking sheet and season with salt and cayenne
pepper. Cool.
In a large bowl toss the romaine with the dressing. Add the Roquefort
cheese, and sprinkle the salad with the crispy walnuts.

Buffet Tuna Salad

2008-04-11T07:23:00.002-07:00

Buffet Tuna Salad

2 − 6 oz. cans tuna
3 ribs celery, diced
1 medium onion, chopped
4 cloves garlic, minced
1/2 red pepper, chopped
1/4 teas. white pepper
1 1/2 cups mayonaise
2 cups seasoned bread crumbs
1 cup chicken stock
1 head chicory
1 lemon, cut in small wedges
paprika and chopped fresh parsley
Combine first six ingredients and mix well. In a separate bowl, mix
bread crumbs with chicken stock. Add to tuna and mix well.
Gradually add mayonaise while mixing. Layer a serving platter
with chicory leaves. Arrange tuna salad on top and garnish with
lemon slices, paprika, and chopped parsley.

Bennigan's Chicken Salad

2008-04-11T07:23:00.001-07:00

Bennigan's Chicken Salad

1 lb. chicken breast meat, cooked, skinned, boned and diced
1/2 cup diced celery
1 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/4 cup toasted almonds
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
alfalfa sprouts
whole fresh pineapple for serving, optional
Place chicken in large mixing bowl; add celery and mix. Add remaining
ingredients and mix with rubber spatula.
To serve in pineapple shell, cut whole pineapple in half lengthwise. Using
a grapefruit knife, cut around the inside of the pineapple, leaving about
1/4" from the edge. Scoop out remaining pineapple.
Place a bed of sprouts in the shell; scoop salad mixture on top. Sprinkel
with toasted almonds and serve chilled.

Brown Derby's Original Cobb Salad

2008-04-11T07:22:00.005-07:00

Brown Derby's Original Cobb Salad

1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard−cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old−Fashioned French Dressing (See recipe, below)
Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
top of chopped greens. Dice breasts of chicken and arrange over top of
chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
in small pieces and arrange around the edge of the salad. Decorate the
salad by sprinkling over the top the chopped eggs, chopped chives, and
grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Yield: Serves 4 to 6
Brown Derby Old−Fashioned French Dressing
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
Blend together all ingredients except oils. Then add olive and salad oils
and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts.
This dressing keeps well in the refrigerator. Can be made and stored in a 2−quart Mason jar.

Broccoli − Cheese Pasta Salad

2008-04-11T07:22:00.004-07:00

Broccoli − Cheese Pasta Salad

8 oz. Rigatoni, uncooked
4 Cups fresh Broccoli, florets
4 oz. Mozzarella cheese, cubed
1/3 Cup chopped Fresh Parsley
2 Tbsp. chopped Fresh Basil
Mustard Vinaigrette
Lettuce Leaves
Cherry tomato halves for Garnish
Cook pasta according to package directions; drain. Rinse with
cold water, and drain. Cook broccoli in a small amount of
boiling water 2 to 3 minutes or until slightly tender; drain.
Rinse with cold water, and drain. Combine pasta, broccoli,
mozzarella cheese, and herbs in a large bowl, toss with
Mustard Vinaigrette, and serve on a lettuce−lined platter.
Mustard Vinaigrette
1/2 Cup Vegetable Oil
1/3 Cup Lemon Juice
2 tsp. Dijon Mustard
3 cloves Garlic, minced
1/2 tsp. Salt
1/2 tsp. Pepper
Combine all ingredients in a jar, cover tightly, and shake
vigorously. Cover and chill.

Broccoli Raison Salad

2008-04-11T07:22:00.003-07:00

Broccoli Raison Salad

2 large bunches broccoli
1/2 cup raisins
1/2 cup minced red onion
1 cup mayonnaise
1/4 cup sugar
1 tablespoon red wine vinegar
1/2 lb. bacon, cooked and crumbled
1/2 cup sunflower seeds
Chop or cut into small pieces, the tender parts of the broccoli.
Add raisins and onions. Prepare dressing with the mayonnaise, sugar
and vinegar; toss salad with the dressing (You can do this much in
advance). Add the seeds and bacon when you are ready to serve.

BLT Salad

2008-04-11T07:22:00.002-07:00

BLT Salad

1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce − rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons
Place bacon in a large, deep skillet. Cook over medium high heat,
turning frequently, until evenly browned. Drain, crumble and set aside.
In a blender or food processor, combine mayonnaise, milk, garlic
powder and black pepper. Blend until smooth. Season the dressing
with salt.
Combine lettuce, tomatoes, bacon and croutons in a large salad bowl.
Toss with dressing, and serve immediately.

Black Bean And Corn Salad

2008-04-11T07:22:00.001-07:00

Black Bean And Corn Salad

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado − peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a
small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes,
green onions, and cilantro. Shake lime dressing, and pour it over the
salad. Stir salad to coat vegetables and beans with dressing, and
serve

Black and Blue Caesar Salad

2008-04-11T07:22:00.000-07:00

Black and Blue Caesar Salad

1 ounce shredded Parmesan cheese (about 1/4 cup), divided
1 1/4 cups large croutons, divided
3 1/2 cups chopped romaine lettuce
1/4 cup Caesar dressing
3 slices Roma tomato
1 (6−ounce) sirloin steak
2 tablespoons margarine, melted
1 to 2 tablespoons Cajun seasoning
1/4 cup crumbled blue cheese
1/4 cup cooked diced bacon, heated
In a large bowl, sprinkle about half the Parmesan and half the
croutons over romaine; add dressing and toss well. Place in a chilled
pasta bowl or large soup plate; sprinkle with remaining Parmesan,
creating a "snowcap" effect. Add tomato slices on one side;refrigerate.
In a very well−ventilated area or outdoors, heat a cast−iron skillet
over high heat. Brush one side of sirloin with melted margarine;
sprinkle to taste with Cajun seasoning. Place seasoned−side down in
skillet(Caution: There might be a slight flame when meat is
placed in skillet.). While first side is cooking, brush second side
with melted margarine and sprinkle with additional seasoning. Cook
about 2 minutes; turn and cook 2 to 3 minutes more, or to desired
degree of doneness. Cut into 1/2−inch slices.
Fan sliced steak over salad; top with blue cheese, bacon and
remaining croutons.

Beet Salad

2008-04-11T07:20:00.003-07:00

Beet Salad

Roasted Beets:
4 bunches of beets (trim root ends and remove tops)
2 Tablespoons of olive oil
Coat beets with oil. Roast in 450 degrees oven on a sheet pan for
approximately 45 minutes or until tender. Cool, peel, and dice.
Dijon Honey Vinaigrette:
1 Tablespoon of lemon juice
1 ounce white wine vinegar
1 Tablespoon honey
1 ounce dijon mustard
1 teaspoon dried thyme
4 ounces vegetable oil
salt & white pepper to taste
Combine first five ingredients in a blender. While blender is
running slowly add oil. Season to taste with salt and white pepper.
Salad Ingredients:
1/4 pound French Feta cheese (crumbled)
1 pound of spring mix lettuce
2 heads Belgium endive
Place three endive leaves symmetrically on each plate. Toss
spring mix with vinaigrette. Divide between plates, top with diced
beets and feta cheese.

Beef Fajita Salad

2008-04-11T07:20:00.002-07:00

Beef Fajita Salad

1 (8 ounce) bottle Italian dressing
1 teaspoon cumin
dash hot pepper sauce
1/2 pound beef for fajitas, strips or chuncks
1/2 cup corn kernels
1/2 cup cooked kidney beans
1/2 cup red onion, sliced
1/2 cup cheddar cheese, shredded
1 tomato, chopped
6 to 8 cups salad greens
2 cups crushed tortilla chips
Combine the cumin, hot pepper sauce and Italian dressing in a
small bowl and mix well. Reserve 1/2 cup of the dressing. In a
separate bowl, add enough dressing to coat the beef and let
marinate for 1 hour.
In a hot skillet, fry the beef and cook until done. Allow the
beef to cool. In a medium bowl combine the beef with the corn,
beans, onions and 1/2 cup of the dressing. Refrigerate for several
hours before serving.
To serve, toss the beef and vegetable mixture with the salad
greens, tomatoes and shredded cheese. Add extra dressing if
necessary and top with the crushed tortilla chips.

Bean Sprout Salad

2008-04-11T07:20:00.001-07:00

Bean Sprout Salad

2 tablespoon Sesame seeds
1 pound Fresh bean sprouts
thoroughly washed
and drained
3 md Garlic cloves
peeled and minced
2 md Scallions −− trimmed & minced
1 1" cube ginger
peeled and minced
2 tablespoon Oriental sesame oil
1/3 cup Soy sauce
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
2 teaspoon Light brown sugar
1 teaspoon Spicy sesame oil
Makes 4 to 6 Servings Fresh bean sprouts are a must for this recipe from
China's Hunan province.
The canned variety don't have the requisite crispness. Keep a close eye on
the toasting sesame seeds so they don't burn.
PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the
bottom of a pie tin. Roast for 12−to−16 minutes, stirring often, until they
are golden. The seeds can be toasted in advance and stored in an airtight
container. Place the bean sprouts in a large heatproof bowl and set it aside.
In a medium−size skillet set over moderately low heat, stir−fry the garlic,
scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add
all the remaining ingredients, increase the heat to moderate, then boil the
mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the
boiling dressing over the bean sprouts, toss well, then cover the bowl and
chill the salad for several hours. Toss again before serving.

Baked Potato Salad

2008-04-11T07:20:00.000-07:00

Baked Potato Salad

8 potatoes
1/2 pound bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced
Preheat oven to 325F. Butter one 9x13 inch baking dish.
Bring a large pot of salted water to a boil. Add potatoes and cook
until tender but still firm, about 15 minutes. Drain, cool and slice
1/4 inch thick. Place bacon in a large, deep skillet. Cook over medium
high heat until lightly brown. Drain, chop and set aside.
Combine the potatoes, cheese, onion, mayonnaise and salt and pepper.
Mix well and pour into prepared baking dish.
Top with bacon and olives, and bake at 325F for 1 hour.

Autumn Salad with Bleu Cheese

2008-04-11T07:19:00.003-07:00

Autumn Salad with Bleu Cheese

1/4 cup orange juice
1/4 cup Canola oil
3 tablespoons apple cider vinegar
2−3 packets sugar substitute
1/4 teaspoon salt
1/8 teaspoon pepper
8 cups torn chilled salad greens
1 cup diced red apples
1/4 cup crumbled bleu cheese
1/4 cup chopped toasted pecans
Combine the first 6 ingredients in a jar. Cover and shake
vigorously. Chill to blend flavors. Before preparing salad, chop the
apples and put a little of the dressing on the apples to prevent them
from browning. Shake dressing again and toss with salad greens,
drained apples, and bleu cheese. Garnish with toasted pecans.