Chicken/Beef/Seafood
Cabbage Salad with Chicken
½ head cabbage, shredded
2 green onions, chopped
2 chicken breasts, cooked and cubed
2 tbl. sesame seeds
½ cup sliced almonds
1 tbl. oil
1 pkg. chicken-flavored ramen noodles, uncooked
½ cup oil
3 tbl. rice vinegar
2 tbl. sugar
1 tsp. salt
½ tsp. pepper
In a large serving, bowl combine
the cabbage, onion, and cubed chicken.
Set aside.
In a skillet toast the sesame seeds,
ramen noodles and almonds
in 1 tbl. of oil over medium heat.
In a small bowl blend
the envelope of ramen seasoning,½ cup oil, vinegar, sugar, salt, and pepper.
Add the ramen noodles, nuts, seeds,
and dressing to the cabbage mixture
just before serving. Toss well. Makes 4 servings.
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Chicken Berry Salad
1 pound skinless, boneless chicken breast halves - grilled and cut into bite size pieces
3/4 ounce package honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
8 cups chopped assorted lettuce greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 (10 ounce) package sugar snap peas
1/2 cup toasted pecans
In a medium bowl, prepare the dressing according to package directions, using vinegar and oil and substituting orange juice for the water; set aside.
In a large bowl combine the chicken, lettuce greens, strawberries, blueberries, raspberries, peas and pecans. Add prepared dressing and toss to coat; serve.
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Chutney Chicken Salad
4 cups coarsely chopped cooked chicken breast
2 cups diagonally sliced celery
4 green onions with tops, diced
1-5 oz. can sliced water chestnuts, drained
In a large bowl,
combine above ingredients and mix well.
Dressing:
1 cup mayonnaise
1/4 to 1/2 cup mango chutney
1/4 cup fresh lime juice
2 teaspoons grated lime peel
1 tsp curry powder
1/2 tsp salt
Combine dressing ingredients and whisk until well blended.
Pour dressing over chicken mixture and toss to coat well.
Line large salad bowl or individual plates with lettuce.
Mound chicken salad on lettuce.
Garnish with bacon bits and
chopped almonds or macadamia nuts.
Surround outer edge with avocado slices.
Serves 8 (about 3/4 cup servings)
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Hot Chicken Salad
[Lighter version in ( )]
4 Cups Diced Cooked Chicken
3/4 Cup Mayonnaise (Lite/No-Fat)
3/4 Cup Cream Chicken Soup (Lite)
2 C. Chopped Celery
4 Hard Cooked Eggs
1 Tsp. Salt
1 Tsp. Finely Chopped Onion
2 Tbl. Lemon Juice
1 Cup Crushed Potato Chips (Reduced Fat Chips)
2/3 Cup Shredded Sharp (Low Fat Cheese)
Cheddar Cheese (Low Fat)
1/4 Cup Slivered Almonds
Mix first 8 ingredients.
Put in large shallow pan (1½ quarts).
Combine chips, cheese
and almonds and sprinkle on top.
Chill several hours or overnight.
Bake 25 minutes @ 400°F.
Excellent the next day.
From My Aunt Frannie - ref:7/11/99
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Maifun Chicken Salad
1 pkg. Maifun Rice Sticks
1-2 c. salad oil
Dressing:
½ tsp. mustard
2 tbl. sugar
2 tsp. soy sauce
1 tbl. sesame oil
1/4 c. salad oil
3 tbl. rice vinegar
1 cup cooked chicken
1 head lettuce
Heat salad oil in deep pan.
Break maifun into 3" pieces, place in hot oil until they puff.
Drain on paper towels.
Dressing: Combine dressing ingredients in jar and shake.
Shred lettuce in bowl, shred or cube cold chicken in bowl & top with Maifun.
Pour prepared dressing over and toss.
Serve immediately.
Pecan Crusted Chicken Tenders and Salad
Vegetable oil
1-2# Chicken tenders
Salt and pepper
1 cup flour
2 eggs, beaten with a splash of milk
1 cup plain bread crumbs
1 cup pecans, finely chopped in processor
1/2 tsp. nutmeg
Zest of 1 orange
Dressing:
1/4 cup maple syrup
1/4 cup tangy barbecue sauce
Juice of 1 navel orange
1/4 cup extra virgin olive oil
3 hearts of romaine lettuce, shredded
6 radishes, thinly cup
6 scallions, chopped on an angle
Salt and pepper to taste
Heat 2" of oil over medium heat in skillet.
Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in one, eggs with milk in second.
In the third dish, combine bread crumbs with ground pecans, nutmeg, and orange zest. Coat tenders in batches in flour, egg, bread crumbs with pecans.
Fry tenders in small batches, 6-7 min. and drain them on paper towels.
For dressing, combine maple syrup, barbecue sauce and orange juice in bowl. Toss with 3/4 of the dressing. Season with salt and pepper to taste.
Top with pecan-crusted chicken tenders and drizzle remaining dressing over top. From:
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Seared Ahi Salad
16 oz. fresh Ahi steak
black sesame seeds
4 tsp. vegetable oil
1 head romaine lettuce, chopped
8 slices avocado
8 slices fresh tomato
1 cup Caesar salad dressing
4 tb. grated parmesan cheese
Coat Ahi with sesame seeds. Cover bottom of heavy skillet with vegetable oil.
Heat on medium-high. When oil is hot, sear Ahi steak
for approximately 30 seconds on each side.
Remove, let cool and slice into strips.
Mix together lettuce and dressing.
Place salad on serving plate and top with Ahi strips,
avocado slices, tomato slices and Parmesan cheese.
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Seven-Layer Chinese Chicken Salad
Salad:
5 cups shredded romaine lettuce
1 (3-oz.) pkg. oriental-flavor ramen noodle soup mix
2 cups diced cooked chicken
1 (11-oz.) can Green Giant® White Shoepeg Corn, drained
1 large tomato, diced
2 green onions, sliced
1/2 cup coarsely chopped unsalted dry-roasted peanuts
Dressing:
2 tablespoons sugar
1 teaspoon salt
3/4 teaspoon grated gingerroot
1/2 teaspoon pepper
1/4 cup oil
3 tablespoons vinegar
Arrange romaine in bottom of large (3-quart) clear glass serving bowl. Discard seasoning packet from soup mix; coarsely crush noodles. Layer noodles and all remaining salad ingredients, in order listed, over romaine. In small jar with tight-fitting lid, combine all dressing ingredients. Shake until well blended. Pour over salad. Serve immediately.
5 (2-cup) servings
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Thai Seafood Yum
Sauce:
1/3 cup fresh Lime juice
2 teaspoons Sugar
2 tablespoons Asian fish sauce
2 tablespoons chopped fresh Cilantro
Fish:
1 fresh Chili, seeded and minced
1 teaspoon Oil
1/2 lb. shelled deveined medium Shrimp
1/2 lb. Chicken or Scallops (I use chicken)
3/4 cup sliced red Onions
Salad Bed:
4 cups mixed salad greens
2 Tomatoes thinly sliced
(Alternative: I have been serving over brown rice )
Whisk together the lime juice, sugar, fish sauce, and cilantro in a large bowl set aside.
In a skillet, sauté chili in oil, about one minute, add the shrimp; add the chicken or scallops. When shrimp and chicken are cooked, you can pour in the sauce mixture. Add the red onions to the seafood and toss to coat everything.
Arrange the greens to cover a serving platter, mound the seafood in the center and decorate the edge with the tomatoes.
I just have been serving this over rice to make it more of a dinner entree. When you serve it over the salad, it is more like a side dish.
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Gelatin/Molds
Mimosa Fruit Salad
3 cups boiling water
2 pkg. (8-serving size each) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
4 cups cold club soda or cold seltzer
1 can (11 oz.) mandarin orange segments, drained
2 cups sliced strawberries
Stir Boiling Water Into Dry Gelatin Mix In Large Bowl At Least 2 Min. Until Completely Dissolved. Stir In Club Soda. Refrigerate 1-1/2 Hours Or Until Thickened (Spoon Drawn Through Leaves Definite Impression).
Stir In Oranges And Strawberries. Pour Into 9X5-Inch Loaf Pan Sprayed With Cooking Spray.
Refrigerate 4 Hours Or Until Firm. Remove From Loaf Pan. Store Leftover Gelatin In Refrigerator.
How to Unmold Gelatin
Dip mold in warm water for about 15 sec. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert plate and mold; holding mold and plate together, shaking slightly to loosen. Gently remove mold and center gelatin on plate.
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Eggnog Ring
1 package lemon jello
1 cup boiling water
1/4 cup cold water
1/4 tsp. rum extract
1/4 cup eggnog, can
1 can mandarin oranges
1 can pears
1 package cherry jello
1 ½ cup pecans
Dissolve lemon jello in 1 cup boiling water.
Add 1/4 cup cold water and extract.
Measure 3/4 cup jello, add eggnog.
Pour into a 6 cup ring mold.
Chill until set, but not firm, about 25 min.
Drain fruits, measuring syrup.
Add water to syrup to make 3/4 cup. Dice the pears.
Dissolve cherry flavor jello in 1 cup boiling water.
Add measured liquid and the remaining lemon jello.
Chill until thickened.
Add pears and spoon into mold over eggnog jello mixture.
Arrange oranges in jello near edge of mold, pressing down lightly.
Chill until firm.
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Strawberry Salad
2 cup boiling water
3 small packages strawberry jello
1 1/2 up cold water
1 package frozen strawberries
1 can medium crushed pineapple (do not drain)
3 mashed bananas
1 pint sour cream
Combine everything above except sour cream.
Put 1/2 mixture in mold and chill;
when firm spread with sour cream.
Then add remaining mixture and chill.
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Potato/Rice/Pasta
Kathy's Potato Salad
5# potatoes, boiled
1 onion, chopped fine
1 green pepper, chopped fine
Several stalks celery, chopped, (leaves too)
2 boiled eggs
2 or 3 tbl. sweet relish
Salt
Pepper
Chili pepper
Mayonnaise
Cut up potatoes in large bowl. Add chopped eggs, onion, pepper, celery, relish and seasonings. Mix with mayonnaise. When ready to serve, add more mayo if necessary.
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Orzo Salad
1 ½ cups dry orzo pasta
2 cups cherry tomatoes, halved
1 pound fresh green beans
2 cups cut up romaine (optional )
1 can corn, drained
1 can chicken or tuna, drained (optional)
1 cup feta cheese (optional)
Cook orzo pasta until barely tender, about 8-10 minutes Drain & rinse in cold water. Drain well.
Cut green beans in 2-3 inch pieces & cook until tender, about 3-5 minutes. Rinse in cold water & drain.
In a large wide bowl, mix orzo with ½ cup dressing. Add salt and pepper to taste. Spread level.
This can be done the day before.
Layer green beans, lettuce, corn, tomatoes and feta. Cover and chill.
Shortly before serving, pour approximately 3/4 cup of dressing over salad and mix gently to blend.
Use balsamic dressing or make the following:
1/4 cup white wine vinegar
½ cup minced onion
1/4 cup balsamic vinegar
2 T. Dijon mustand
½ cup olive oil
2 T. Fresh or 2 tsp dried basil or tarragon
Whisk together in small bowl, season to taste.
Refrigerate until ready to use.
Serves lots. Source: Marcia Kebel
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Black Bean and Couscous Salad
1 tsp. dried mint, crumbled
2 tbsp. orange juice
2 tbsp. champange vinegar
1/2 tsp. cumin
1/4 tsp. dry mustard
1/4 cup olive oil
Salt and pepper to taste
1 15-1/2 oz. can black beans, drained and rinsed
1 16oz. can corn (optional)
1 each, red and yellow bell pepper, seeded and chopped
3 scallions, sliced into rings
1-1/2 cups cooked couscous
Combine dried mint with orange juice and vinegar. Let sit for a few minutes to soften.
Whisk mint, orange juice,vinegar, cumin,and mustard in bowl. Add olive oil, salt and pepper.
In large bowl, combine beans, corn, peppers, scallions,and couscous. Toss with dressing and serve.
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Curry-Rice Salad
1 pkg. rice pilaf, prepared as directed
1 cup chopped cooked chicken breast
½ cup diced red pepper
½ cup diced celery
½ cup diced onion
1/4 cup toasted, chopped nuts
1/4 cup mayonnaise
1 tbl. marinade from bottled artichokes
curry powder to taste
Salt & pepper to taste
Toss chicken, rice, veggies, and nuts together in a large bowl.
Mix remaining ingredients together, stir into rice mixture.
You may desire more or less dressing, mix accordingly.
This is a dish you prepare by taste, be creative,
add whatever you like and enjoy!
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Dublin Potato Salad
3 large white potatoes
2 tablespoons white vinegar
2 teaspoons sugar
1 teaspoon celery seed
1 teaspoon mustard seed
3/4 teaspoon salt, div.
2 cups finely shredded cabbage
12 ounce can corned beef or left over corned beef
1/4 cup chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise
1/4 cup milk
Cover potatoes in lightly salted water and boil until tender.
Drain, peel and cube.
Combine vinegar, sugar, celery seed,
mustard seed and ½ tsp. salt;
drizzle over still-warm potatoes.
Cover and chill.
Just before service gently fold in
cabbage, corned beef, pickle and onion.
Combine mayo, milk and remaining 1/4 tsp. salt;
pour over salad.
Gently toss.
Serve in cabbage-lined bowl.
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Endive Potato Salad
5 potatoes
½ pound bacon, fried & crumbled
2 tbl. bacon drippings
Salt
2 cup torn crisp endive
1/4 cup mayo
1 tbl. vinegar
1 tbl. milk
Cook potatoes in salted water. Drain, peel and cut up. Add bacon, drippings, salt and 1 cup of endive. Combine mayo, vinegar and milk; gently stir into potato mixture. Just before serving add 2nd cup of endive.
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Greek Macaroni 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
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
4 ounces black olives
12 ounces sliced pepperoni sausage, each slice cut in half
2 1/2 cups cooked macaroni
In a large bowl, whisk together oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, vegetables, cheese, olives, and pepperoni; toss until all ingredients are well coated. Cover, and chill 2 hours or overnight.
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Hot German Potato Salad
10 slices bacon
½ cup chopped onion
2 tbl. flour
2 tbl. sugar
½ tsp. salt
Pepper
1 tsp. celery seed
½ c. vinegar
8 potatoes (boiled and sliced)
Parsley & pimento
Cook bacon until crisp; drain and crumble, reserving 1/4 c. fat. Cook onion in fat until tender. Blend in flour, sugar, salt, celery seed and dash of pepper; add vinegar and 1 c. water; cook and stir until thickened and bubbly. Add bacon and potatoes. Heat thoroughly, tossing lightly. Garnish with parsley and pimento.
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Kathy's Macaroni Salad
1 cup elbow macaroni, cooked
1 onion, chopped
1 green pepper, chopped
Several stalks celery, chopped (leaves, too)
Carrots, diced
2 boiled eggs
Several green olives, chopped
Salt
Pepper
Chili pepper
Mayonnaise
Tuna (optional)
Combine all ingredients and mix well. Before serving add more mayo.
Makes about 4 cups salad.
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Mary's Rainbow Pasta Salad
2 cups rainbow pasta, cooked
1/2 cup sun dried tomatoes
1 cup diced raw carrots
1/2 cup coarsley chopped black olives
1 can artichokes, chopped
1/2 cup parmesan cheese
1/2 cup red (Bermuda) onion, chopped
1/4 cup fresh parsley, chopped
Salt and Pepper, to taste
Favorite Italian salad dressing
After cooking pasta, place in large bowl. Mix in rest of ingredients. Make the night before and refrigerate. Toss before serving.
Note: Change quantities according to number of guests. I like Bernstein's Fantastico Salad Dressing. If using this brand, eliminate the parmesan cheese in the recipe.
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Spaghetti Salad
1 jar Progresso pepper salad
1# spaghetti
½# Genoa salami
½# ham
½# pepperoni
½# mozzarella cheese
½# cheddar
1/4# provolone
1/4 cup parmesan
½# tomatoes, diced
½ cup onion, diced
1 yellow squash, sliced
1 green squash, sliced
1 pepper, diced
Black olives
1 bottle Italian dressing
Mix together and chill.
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Sweet Potato Salad
4-5 sweet potatoes
1 cup celery, chopped
1/4 cup green onion, chopped
1 can mandarin oranges, drained
1/2 cup sour cream or yogurt
1/4 cup mayonnaise
Salt and pepper
Microwave sweet potatoes in 1/4 cup water. Peel and dice potatoes into bite-size pieces. Combine sweet potatoes with mandarin oranges. Add green onions. Mix sour cream and mayonnaise. Add a little salt if you wish and combine all ingredients. Chopped walnuts may be added.
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Tabbouli Salad
1 cup bulgur wheat
½ round onion, chopped
2 cups boiling water
1 sweet red pepper or pimiento, diced
1 green pepper, chopped
1 cup corn, well drained
2 tomatoes, diced
1 can water chestnuts, chopped
4 stalks green onion, chopped
2 stalks celery, chopped
Sliced olives or chopped walnuts
Pour boiling water over bulgur wheat.
Let stand 1 to 2 hours. Drain well.
Add remaining ingredients; green and
red peppers, tomatoes, green onion, celery,
round onion, corn, and water chestnuts.
Garnish with sliced olives or chopped walnuts.
Serve with low calorie Italian dressing.
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Veggie/Fruit
Edamame Salad with Wasabi Dressing
1 (16-ounce) bag frozen shelled edamame (recommended: C and W)
4 radishes, thinly sliced
2 scallions, thinly sliced
1 (16-ounce) can baby corn cut into 1/2-inch pieces
1 (2-ounce) jar sliced pimento
For the dressing:
1/3 cup Chinese chicken salad dressing
1 teaspoon prepared wasabi
1 tablespoon soy sauce
Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time, When finished cooking, let sit covered for 1 minute. Transfer edamame to a bowl of ice water for 2 to 3 minutes. Drain.
In a medium bowl, combine remaining vegetables. Add edamame when finished cooling and toss to combine.
In a small bowl, combine salad dressing, wasabi, and soy sauce. Pour over salad and toss to combine.
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Easy Greek Tomato and Cucumber Salad
2 cups chopped cucumber (about 1 large)
2 medium tomatoes, cut into chunks
1/2 cup coarsely chopped green peppers
1/2 cup thinly sliced red onions
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup KRAFT Greek Vinaigrette Dressing
1/2 tsp. grated lemon peel
Toss all ingredients.
Serve immediately. Or, cover and refrigerate until ready to serve.
Makes: 4 servings, 1-1/4 cups each
Tip:
Making this salad ahead of time allows time for all the flavors to blend. Cover and refrigerate up to 24 hours before serving.
Nutrition (per serving: Calories 130, Total fat 9g, Saturated fat 3g, Cholesterol 10mg, Sodium 330mg, Carbohydrate 8g, Dietary fiber 2g, Sugars 5g, Protein 4g, Vitamin A 15%DV, Vitamin C 45%DV, Calcium 6%DV, Iron 2%DV
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Mango-Broccoli Salad
4 cups chopped fresh broccoli
1 large ripe mango, peeled, pitted, and diced
1/2 cup cashews
1/2 cup finely chopped red onion
3/4 cup bottled buttermilk ranch salad dressing
3 tablespoons orange juice
1 tablespoon prepared horseradish
1 11-ounce can mandarin orange sections, drained
In a large mixing bowl combine broccoli, mango, cashews, and onion. In another bowl combine ranch dressing, orange juice, and horseradish.
Add to broccoli mixture; toss to mix. Top with mandarin orange sections.
Makes 8 servings.
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24 Hour Salad
2 cup shredded iceberg lettuce
Salt, pepper, sugar
2 cup romaine lettuce
6 hard boiled eggs
1-12 oz. pkg. peas & carrots
Paprika 16 oz. bacon, crisp
2 cup shredded Swiss cheese
1 cucumber
1 cup macaroni, cooked
1 lg. green pepper
2 cup mayonnaise
2 Tbl. milk
2 Tbl. lemon juice
2 tomatoes, wedged
2 Tbl. snipped parsley
Place lettuce in large bowl. Sprinkle with salt, pepper, sugar. Layer eggs on lettuce, more salt, cucumber next, then green pepper, peas, macaroni, bacon & cheese. Stir together mayo, milk, juice, salt & pepper. Spread over all, cover. Chill 24 hours. Garnish with tomatoes & parsley or green onion & paprika. Toss & Serve.
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Bean Salad
1 can green beans
1 can yellow wax beans
1 can kidney beans
1 can lima beans
1 can chick peas
2 cans mushrooms
1 pepper
1/2 c. celery
1/3 c. oil
2/3 c. white vinegar
3/4 c. sugar
1 tsp. salt
1 tsp. pepper
1 onion
Drain everything.
Mix and marinate 24 hrs.
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Boston Bean Salad
1 15z can navy beans, rinsed and drained
1 15z can red beans, rinsed and drained
1 15z can black beans, rinsed and drained
2 stalks celery, sliced (1 cup)
1/2 cup thinly sliced green onion
1/2 cup vinegar
1/4 cup molasses
1/4 cup salad oil
1 tbl. Dijon-style mustard
1/4 tsp. pepper
Lettuce leaves
2 cups torn curly endive
2 slices bacon, crisp cooked, crumbled
Green onion strips
In a large bowl combine beans, celery, and green onion. For dressing, in a screw-top jar combine vinegar, molasses, oil, mustard, and pepper. Cover and shake well to mix. Pour dressing over bean mixture; stir to coat. Cover and chill for 4-24 hours, stirring occasionally. To serve, line a salad bowl or platter with lettuce leaves. Stir curly endive and bacon into the bean mixture. Using a slotted spoon, transfer bean mixture to the salad bowl. If desired, garnish with green onion strips. Makes 10-12 side-dish servings.
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Broccoli Salad
1 bunch broccoli
1/2 c. walnuts, chopped
6 strips bacon crisp, broken up
(alternative: pancetta)
1 c. salad dressing (we used Miracle Whip)
2 c. seeded purple grapes
1 large red onion
Vinegar, to taste
Mix together salad dressing and vinegar thoroghly. Pour over broccoli, walnuts, grapes, onion and bacon.
Refrigerate.
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Queen-of-Hearts Salad
6-8 ounces baby spinach, about 8 cups
1 pint strawberries, hulled and sliced
1 cup slivered toasted almonds
4 ounces goat cheese, crumbled
Heart shaped croutons*
Fresh ground pepper
Raspberry Vinaigrette
Wash the spinach in cold water and pat dry. In a large salad bowl, roughly tear spinach into small pieces.
When ready to serve the salad, add strawberries, almonds, and cheese to the spinach and toss to mix.
Sprinkle over croutons* and drizzle with dressing. Yield: 8 servings.
*Cut whole grain bread into hearts with a 1-inch heart-shaped cooking cutter.
In a bowl, combine butter, garlic powder and salt. Add the bread hearts and toss to coat.
Place in a single layer on a baking sheet. Bake in a preheated 400°F oven for about 3 minutes on each side.
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Roasted Vegetable Salad
Garlic flavored non-stick spray
2 pounds small red potatoes, well scrubbed and cut in wedges
2 medium red or Maui onions, cut lengthwise
2 each zucchini and yellow squash, cut in half lengthwise
1 each large yellow and red bell pepper, quartered lengthwise
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup bottled balsamic vinaigrette
1 cup fresh basil leaves, cut in narrow strips
Position racks to divide oven in thirds. Heat to 450°F.
Line 2 jelly-roll pans with foil; coast foil with garlic spray.
Spread potatoes and as many onions as will fit in a single layer in 1 pan;
spread remaining vegetables in other pan. coat with seasoning spray;
sprinkle with salt and pepper.
Place pan with potatoes on lower oven rack, other pan on higher rack.
Roast 15 minutes, switch position of pans and roast 15 minutes longer or
until potatoes are tender and veggies are slightly charred.
When cool enough to handle, cut zucchini,
yellow squash and peppers in bite size pieces.
Place vegetables and vinaigrette in a large bow.
Toss to mix and coat.
Shortly before serving, stir in basil.
Makes 9 cups.
Cooks' note:
Stack the basil leaves before cutting them into strips.
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Sauteed Spinach Salad
2 tsp. sesame seeds
1 pound fresh spinach, stemmed
1 tsp. fresh lemon juice
½ tsp. soy sauce
Pinch sugar
Pinch salt
2 tsp. sesame oil
Bring a medium saucepan of lightly salted water to a boil.
In a small heavy skillet, toast the sesame seeds over
moderate heat, shaking the pan occasionally,
until the seeds are fragrant, about 4 minutes.
Add the spinach to the boiling water
and blanch for 1 minute.
Drain, rinse with cold water, and drain
again thoroughly; squeeze the spinach dry.
Coarsely chop the spinach and transfer to a medium bowl.
In a small bowl, combine the lemon juice,
soy sauce, sugar and salt.
Stir in the sesame oil.
Put this sesame dressing
over the spinach and toss to coat.
Let stand at room temperature until ready to serve.
Divide the blanched spinach and its sesame dressing
among 4 small bowls or plates,
sprinkle with the toasted sesame seeds, and serve.
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Spinach Strawberry Salad
1 cup vegetable oil
1/4 cup sugar
1/3 cup white wine vinegar
2 tbl. chopped onion
1 tsp. salt
1/2 tsp. dry mustard
1 1/2 tsp. poppy seeds
1 10oz pkg. fresh spinach,
washed and torn into pieces
2 cups strawberries sliced thin
1 small red onion,sliced thin
Place oil, vinegar, chopped onion, salt and mustard in an electric blender for 30 seconds or until completely emulsified and thickened.
Transfer to small bowl and stir in poppy seeds. Chill.
Combine spinach, strawberries and red onion in large bowl. Toss with chilled dressing and serve.
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Waldorf Salad
½ c. mayo
½ c. sour cream
1 tbl. honey
1 ½ c. diced, tart apples
1 c. diced celery
½ c. walnuts, chopped
Combine mayonnaise, sour cream, and honey. Add apples; mix well to prevent apple discoloring. Add celery and walnuts; mix lightly. Chill well before serving.
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Warm Spinach Salad with Eggs and Bacon
1/4 cup olive oil and vinegar dressing
4 cups bagged baby spinach
1 cup quartered artichoke hearts
2 hard boiled eggs, sliced
1/4 cup crumbled real bacon pieces
In a microwave-safe bowl, heat dressing in microwave on HIGH for 30 seconds.
In a large bowl, combine spinach, artichoke hearts, eggs, and bacon. Pour warm dressing over top and toss to dress salad.
Serve immediately.
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Cabbage
Red Cabbage Salad
1/2 head red cabbage
1/2 cup vegetable oil
1/2 cup plus 2 Tbsp red wine vinegar
3 Tbsp sugar
2 tsp salt
1 tsp Lawry's Seasoned Salt
1/4 tsp black pepper
3/4 tsp onion powder
Shred half of the cabbage finely and the other half coarsely. Place in a large bowl. Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder. Toss the dressing with the cabbage.
Scrape the salad with the dressing into a zip-top bag or covered container
and refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld.
It's even better after 4 or 5 days. |
