Roasted Red Pepper and Chive Dressing

Roasted Red Pepper and Chive Dressing

1 each Sweet red pepper -- medium-size
1/2 cup Prepared roasted red peppers
1/3 cup Red wine vinegar
1 each Garlic clove -- medium minced
1 cup Olive oil
1/3 cup Finely chopped fresh chives
Salt
White pepper -- freshly ground

Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed.

With machine running, slowly drizzle in olive oil until fully combined.
Stir in chives and season with salt and pepper to taste.


Rohkostsalat-Cabbage Fruit Salad With Sour-cream Dressing

2 cups Cabbage; Raw -- Shredded
1 tablespoon Lemon Juice
1/4 cup Pineapple Juice
1/4 teaspoon Salt
1/2 cup Sour Cream
1 each Apple; Med., Diced -- Unpeeled
1/2 cup Raisins
1 1/2 teaspoons Lemon Juice
1 tablespoon Sugar

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.


Roquefort, Pear and Watercress Salad

2 tbsp strong brewed tea -- pref.Earl Grey
1 tbsp white-wine vinegar or Champagne vinegar
1 tbsp walnut oil
1 tbsp minced shallots
1 tsp Dijon mustard
salt and freshly ground black pepper
3 cups washed, dried and torn red leaf lettuce
3 cups washed & dried watercress lettuce
1 ripe pear, pref. red -- cored/thinly sliced
1 oz Roquefort cheese -- crumbled
1 tbsp chopped toasted walnuts

In small bowl, whisk together tea, vinegar, oil, shallots, mustard, salt and pepper. (can be prepared 2 days ahead, and stored in fridge.)
In large bowl,toss lettuce and watercress together with the dressing.
Divide among 4 salad plates, decoratively arranging pear slices over lettuce mixture. Sprinkle cheese and walnuts on top and garnish with a grinding of black pepper.


Rote Rubensalat (Red-beet Salad)

2 each Red Beets -- Bunches
-----MARINADE-----
2 tablespoons -- Water
1/4 cup Vinegar
2 tablespoons Caraway Seeds
1 teaspoon Sugar
2 tablespoons Onion -- Minced
1 teaspoon Horseradish
1/4 teaspoon Cloves -- Ground
1/2 teaspoon Salt
1/4 teaspoon Pepper
5 tablespoons Vegetable Oil

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining
ingredients. Pour over beets and let stand for several hours before
serving. Stir beets occasionally.


Rotkrautsalat (Red Cabbage Salad)

5 each Bacon -- Slices
1 teaspoon Sugar
2 tablespoons Vinegar
1/4 cup Wine -- Red or White
1/2 each Red Cabbage; Head -- Shredded
2 tablespoons Vegetable Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Caraway Seeds

Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved.

Pour this hot mixture over the cabbage. Toss with vegetable oil, salt,
pepper, and caraway seeds.

Sprinkle crumbled bacon over mixture. Serve at room temperature.


S&W CHICKEN FAJITA SALAD

4 Boneless -- skinless
Chicken breast halves
1 can (15-oz.) S&W Pinqutos or
Black beans -- undrained
1 can (14-1/2 oz.) S&W Ready Cut
Tomatoes -- drained well
4 cups Shredded salad greens
1/2 cup Diced bell pepper
1/4 cup Each chopped green onion
Red onion -- cilantro
S&W Mesquite Cooking Sauce
& Marinade
S&W Vintage Lites Red Wine
Vinegar Dressing
Garnish (optional):
Guacamole & sour cream

Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per side or until done, basting with more Cooking Sauce; slice into thin strips.

Combine remaining ingredients with chicken strips and toss with 1
tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing. Garnish with guacamole and sour

Sadie's Shrimp Salad

2 pounds Macaroni -- cooked
4 pounds Shrimp -- boiled and peeled
24 each Eggs, hard boiled -- chopped
2 cups Onion -- finely chopped
1 cup Celery -- finely chopped
2 cups Black olives -- finely chopped
2 cups Dill pickles -- chopped

See Sadie's Shrimp Salad Dressing (below) for directions


Sadie's Shrimp Salad Dressing

1 quart Mayonnaise
1/2 cup Olive oil
2 tablespoons Louisiana hot sauce
2 tablespoons Lemon juice
1 tablespoon Lea & Perrins Worcestershire
1 tablespoon Mustard
2 tablespoons Ketchup

Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp,
eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up.


Salad Dionne Warwick

1 pound Ziti
1 pound Broccoli
1 teaspoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon Fresh ground black pepper
2 tablespoons Red wine vinegar
1/3 cup Olive oil
1/4 cup Parmesan cheese -- fresh gratd
2 medium Tomaotes -- garnish

In a large pot of boiling salted water, cook the ziti according to package directions. Drain and rinse under cold water. Drain again and set aside. Bring a large pot of slated water to boiling. Separate the broccoli into small flowerets, discarding the stems. Add the broccoli to the pot, bring back to a boil and cook rapidly for 2-3 minutes. Drain and refresh under cold running water. Drain again and spread out on paper towles to dry. In large bowl, stir the mustard, salt, pepper and vinegar until everything is dissolved.

Slowly add the oil, whisking until smooth. Add the pasta, broccoli, and
cheese, but do not toss. Cover and refrigerate. Just before serving,
gently toss until the all are coated with the sauce. Core the tomatoes;
cut into wedges and use to garnish the salad.


Salad from the Orient

1 pound pork tenderloin
--- Marinade: -----
2 tablespoons brown sugar
1 1/2 tablespoons soy sauce, low sodium
2 tablespoons sherry
1 tablespoon Hoisin sauce
--- Dressing: -----
2 tablespoons oil -- *see note
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root -- grated
1 dash Tabasco sauce -- optional
---Salad: -----
6 ounces vermicelli
1 cup carrots -- julienned
1 cup pea pods
4 green onions
1 tablespoon sesame seeds

* Use olive oil or a mixture of olive and peanut oil.

1. Cut the pork into very thin slices, suitable for stir-frying. Mix brown sugar, 1-1/2 teaspoons soy sauce, sherry (optional) and Hoisin sauce. Pour over the pork strips in heavy plastic bag. Tie bag and put mixture into refrigerator to marinate up to 1 hour, turning bag
occasionally.

2. To prepare the dressing, combine oil, sugar, 2 tablespoons soy
sauce, ginger root and Tabasco or other hot sauce. Blend and put into
refrigerator to chill.

3. Cook vermicelli to desired doneness. Add the pea pods and carrots during last 2 minutes of cooking. Drain and immediately rinse with cold water. Put into large bowl. Pour the dressing over vermicelli mixture, add the green onions (slice into thin rounds, tops included). Set aside while preparing pork.

4. Remove the pork from refrigerator and put into a wok or large
heavy skillet. Include some of the marinade. Stir pork strips until
browned and cooked through, about 5-7 minutes. Drain and add to the salad mixture. Mix the salad well. Cover and refrigerate 1 hour to allow the flavors to blend. If desired, sprinkle with toasted sesame seeds just before serving.


SALAD OF CHICKEN & MELON

3 Chicken breasts; whole -- boneless
1 Cantaloupe
1/2 pound Black grapes
1/2 pound Asparagus
1 cup Chicken broth
1/2 cup Dry white wine
1 Garlic clove -- crushed
3 tablespoons Capers
3 tablespoons Parmesan cheese -- coarsely
grated
-----DRESSING-----
1/4 cup Lemon juice
1/4 cup Oil
1/4 cup Dry white wine
1 Garlic clove -- crushed

Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil, steam or microwave until just tender. Cut asparagus into 2 inch lengths. Combine broth, wine and garlic in a pan, add chicken; bring to a boil, reduce heat and simmer for 5 minutes on each side, or until tender. Drain chicken, cool, and shred finely. Combine chicken, melon, grapes, asparagus and capers with dressing. Serve with parmesan cheese. Dressing: Combine all ingredients in a jar, shake well.

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