1 head curly endive
1 head Belgian endive
3 tablespoons sesame seeds
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons white wine vinegar
4 tablespoons honey
1 tablespoon soy sauce
salt -- to taste
1. Prepare curly endive; remove stems and tear into small pieces.
Prepare radicchio; shred. Prepare Belgian endive; julienne.
2. Combine in a large bowl all the greens and sesame seeds. Toss well and set aside.
3. In a small bowl combine the remaining ingredients; blend
4. Pour the dressing over the greens mixture and serve immediately or refrigerate, tightly covered, for a few hours.
ENSALADA GUANAJUATO (FIVE BEAN SALAD GUANAJUATO STYLE)
1 cup Drained OR canned cooked -- pinto beans
1 cup Drained cooked black beans
1 can (8-3/4 oz) garbanzo beans -- drained
1 can (8 oz) cut green beans -- drained
1 cup Drained canned wax beans
1/2 Green pepper -- cut in thin
1/4 Red onion -- thinly sliced
6 tablespoons Vegetable oil
4 tablespoons Vinegar
1/2 teaspoon Salt
1/4 teaspoon Dried leaf oregano -- crushed
1/8 teaspoon Garlic powder
Freshly ground black pepper
1 Tomato, chopped -- drained
3 tablespoons Mayonnaise
If cooking your own pinto and black beans, cook until firm-tender and not mushy. Combine pinto beans, black beans, garbanzo beans, green beans and wax beans in a large bowl. Add green pepper and red onion. In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste. Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight. Just before serving, add tomatoes and mayonnaise.
Toss until well blended.
1 tablespoon Shallots -- chopped
1 tablespoon Capers -- chopped
1 tablespoon Parsley -- chopped
1 tablespoon Chervil -- chopped
1 tablespoon Chives -- chopped
1 cup Olive oil
1/2 cup Tarragon vinegar
1 teaspoon Salt
1/2 teaspoon Pepper
Mix the first five ingredients with the oil and let stand for at least 1 hour. Add the vinegar, salt and pepper. This dressing may be used with meat, fish, vegetables or salad. Rice one hard-cooked egg over the dish if desired, or egg may be added to the dressing. 2 Tb.
green onion, chopped may be substituted for the shallots. Great over fresh chopped tomato! It may be served hot or cold.
Favorite Bean Recipe
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans dark red kidney beans -- drained
3/4 cup diced onions
3/4 cup sliced celery -- OR
1/2 cup sliced tender stalks of Lovage
3/4 cup green pimiento stuffed olives -- chopped
1/2 cup Vlasic's Hot Piccalili relish -- to to taste
ground white pepper
Lowfat mayonnaise -- to moisten
Combine all vegetables and piccalili. Season with pepper. Add mayonnaise to moisten. Mix well. Chill and serve.
FLUFFY FRUIT SALAD
2 cans (20 oz. ea.) crushed -- pineapple
2/3 cup Sugar
2 tablespoons Flour
2 Eggs -- lightly beaten
1/4 cup Orange juice
3 tablespoons Lemon juice
1 tablespoon Vegetable oil
2 cans (17 oz. ea.) fruit cocktail -- drained
2 cans (11 oz. ea.) mandarin -- oranges, drained
2 Bananas -- sliced
1 cup Heavy cream -- whipped
Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil.
Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce.
Chill for several hours.
French Potato Salad with Tarragon Vinaigrette
2 1/2 pounds red potatoes -- small, unpeeled
1 cup fresh parsley -- chopped
1/2 cup red onion -- chopped
1/3 cup wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
Scrub potatoes. In a large pot of boiling water, cook potatoes until
fork-tender; drain. Shake pan over medium heat for a minute to dry
potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine
potatoes, parsley and onion. Tarragon vinaigrette: In a small bowl whisk together vinegar, oil, mutsrad and tarragon; mix well. Pour over warm potatoes and toss to mix. Season with pepper to taste. Cover and let stand at room temperature for at least 1 hour or refrigerate up to 3 days.
French Style Potato Salad
6 medium potatoes -- about 2 lb.
1 clove garlic -- cut into halves
1/4 teaspoon instant beef bouillon -- or chicken
1/3 cup hot water
1/3 cup dry white wine
3 tablespoons parsley -- snipped
3 tablespoons olive oil -- or vegetable oil
2 tablespoons tarragon vinegar
2 teaspoons chives -- snipped
1 teaspoon salt
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/8 teaspoon pepper
To Prepare Salad: Heat 1-inch salted water (1/2 teaspoon salt to 1 cup
water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart bowl with garlic. Discard garlic. Cut potatoes into 1/4-inch slices and place in bowl. Dissolve bouillon in hot water. Add wine. Pour over potatoes. Cover and refrigerate, stirring once or twice. Drain.
To Prepare Dressing: Shake all ingredients in tightly covered jar and gently toss with potatoes. Sprinkle with parsley. Garnish with tomato wedges if desired.
Fresh Marinated Vegetables
4 cups mixed vegetables
2/3 cup olive oil
1/3 cup white wine
1/4 cup white wine vinegar
1/2 cup chopped onions
3 garlic cloves -- minced
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
black pepper -- to taste
1 cup fresh parsley -- finely chopped
* You will need a total of 4 cups fresh vegetables cut into bite-sized
pieces. Some good choices are: green beans, broccoli flowerettes,
cauliflower, red and green bell peppers, whole baby carrots, zucchini and hearts of celery.
1. Combine all ingredients except 1/2 cup parsley in a large, heavy pot. Add enough water to cover vegetables. Cover tightly and cook over medium heat until vegetables are just tender but still crisp. This will take 10-12 minutes.
2. Remove from heat, remove cover, and let vegetables cool in the
pot. When cool, transfer to serving dish. Cover; chill to allow flavors to blend. Bring to room temperature to serve; top with remaining parsley.
Fresh Spinach Salad
2 tablespoons Caesar salad dressing
4 tablespoons Cottage cheese
Two hours before serving, marinate Caesar salad dressing with cottage
cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve.
Frosty Fruit Salad
2 C sugar
1/8 tsp salt
1 quart buttermilk -- 4 cups
1 tsp vanilla
1 can crushed pineapple -- (20 oz) drained
1 can fruit cocktail -- (17 oz) drained
In large bowl, combine sugar, salt, buttermilk and vanilla until well mixed. Gently stir in drained fruits. Pour into 9" square pan. Freeze until firm.
Frozen Cranberry Salad
2 3 oz.pkgs cream cheese -- softened
2 tbsp sugar
2 tbsp mayonnaise or salad dressing
16 oz can jellied whole cranberry sauce
8 oz can crushed pineapple -- drained
1/2 cup chopped pecans
1 cup whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
Fresh mint leaves, fresh cranberries -- to garnish
Combine first 3 ingredients, stirring until smooth. Stir in cranberry
sauce, pineapple and pecans.
Beat whipping cream until foamy; gradually add powdered sugar, beating
until soft peaks form. Stir in 1 tsp. vanilla.
Fold whipped cream mixture into cranberry mixture; spoon into 8" square
Cover and freeze until firm.
Cut into squares and serve on lettuce leaves. Garnish with mint and
Frozen Pineapple-Almond Salad
1/2 cup blanched almonds
1 1/2 cups crushed pineapple -- drained
1/2 cup maraschino cherries -- drained
1/2 cup chopped dates
8 ounces cream cheese -- softened
1/4 cup mayonnaise
1 cup whipping cream
*Buy blanched, toasted salted almonds or blanch your own by dropping 1/2 cup almonds into boiling water. Turn off heat and let almonds stay in water only one minute. Remove to paper towels to drain thoroughly. With fingers, rub almonds until peel comes off.
1. Coarsely chop almonds, set aside.
2. Drain pineapple and reserve syrup.
3. Cut drained cherries into quarters and set aside.
4. Cut dates (about 3 ounces) into slivers and set aside.
5. Cut marshmallows into eighths and set aside.
6. Combine in bowl 3 tablespoons of pineapple syrup and the softened cream cheese. Beat until fluffy, then blend in 1/4 cup mayonnaise. Gently fold in pineapple, cherries, dates, almonds and marshmallows.
7. Chill bowl and beaters then whip the cream until it piles softly. Gently fold the cream into the fruit mixture.
8. Turn into mold and freeze until firm, about 3-4 hours.
Fruchtsalat mit Nussen (Fruit Salad With Nuts)
1 each Honeydew Melon -- Small
2 each Oranges
1 cup Blue Grapes
12 each Walnut Halves
8 ounces Yogurt -- (1 Container)
1 tablespoon Lemon Juice
1 tablespoon Orange Juice
1 tablespoon Tomato Catsup
2 tablespoons Evaporated Milk
Salt -- Dash
White Pepper -- Dash
Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise.
Cut grapes in half and remove seeds. Line a glass bowl with lettuce
leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes.
Toss salad just before serving.
Fruit and Sour Cream Coleslaw
4 cups shredded cabbage
2 apples -- sliced thinly
1 can pineapple chunks in juice -- drained
1/2 cup green grapes
1/2 cup red grapes
--- Dressing: -----
1 cup mayonnaise
1/2 cup sour cream
4 teaspoons lemon juice
1 teaspoon sugar -- to taste
1 dash salt
1 dash pepper
1 dash ground cinnamon -- to taste
1. Shred cabbage very fine, place into covered bowl or plastic bag
2. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon juice, salt, pepper and cinnamon. Chill.
3. Drain pineapple very well, wash grapes and add to pineapple;
chill. Just before serving, wash, core and slice apples into thin slices, then in half again. Mix apples along with grapes and pineapple into cabbage. Toss to blend well.
4. Add dressing and toss to coat. Don't add dressing all at once in case you don't need it all. This is a little different than the usual coleslaw, but very good and easy to prepare. Prepare ingredients ahead of time, then put salad together whenever you wish.
2 cups fresh seedless grapes -- whole or cut
depending on size
4 cups melon balls
cantaloupe or honeydew
4 cups nectarines -- peeled & sliced
2 cups fresh blueberries
2 cups fresh strawberries
1 can sliced peaches -- (16 oz) drained
1 can pineapple spears or chunks -- (16 oz) drained
2 cans pear halves -- (16 oz) drained
--Day before-- Combine fruit and chill.
--Day of brunch-- arrange in a large bowl lined with romaine lettuce.
Garnish with mint sprigs, edible flowers.