Chinese Pasta Salad
1 1/2 cups Snow peas
250 grams Rice vermicelli
Red pepper sliced thin
1/2 each English cucumber sliced thin
6 ounces Cooked shrimp
130 grams Crabmeat
1 tablespoon Fine chopped fresh ginger
1 each Chopped garlic clove
2 tablespoons Sesame oil
1/2 teaspoon Black pepper
1 1/2 teaspoons Salt
2 tablespoons Lemon juice
3 teaspoons Vegetable oil
1 teaspoon Red wine vinegar
Wash and trim snow peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving.
Chinese Pasta Salad with Creamy Ginger Dressing
1 pound Precooked shanghai noodles
1 each Dash sesame oil for noodles
1/2 pound Snow peas
1/2 pound Shrimp -- shelled deveined
2 tablespoons Coriander -- chopped
2 tablespoons Scallions -- minced
1 tablespoon Oil
1 teaspoon Salt
1/4 teaspoon White pepper
1/2 teaspoon Chinese cooking wine
3 tablespoons Fresh ginger -- grated
1 each Small garlic clove -- crushed
1 each Egg yolk
1 teaspoon Egg white
2 teaspoons Lemon juice
2/3 cup Vegetable oil (not olive)
1 1/2 teaspoons Soy sauce
2 1/2 tablespoons Sesame oil
1 tablespoon Cream
Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to taste.
Garnish with scallions and coriander. Serve at room temperature.
1 Small Head Of Cabbage -- finely shredded
1 Small Onion -- minced
2 Tablespoons Fresh Cilantro -- minced
1 European Cucumber -- about 1 pound
Lime And Garlic Dressing:
1/2 Cup Salad Oil
1/3 Cup Lime Juice
2 Cloves Fresh Garlic -- minced, or pressed
Mix cabbage, onion, and cilantro. Peel and seed cucumber; cut into
3-inch-long sticks. (At this point, you may cover and refrigerate cabbage mixture and cucumber separately for up to 1 day.)
Dressing: Whisk together 1/2 cup salad oil, 1/3 cup lime juice, and 2
cloves of minced or pressed garlic. If made ahead, cover and refrigerate for up to 2 days; stir to reblend before using. Stir dressing into cabbage mixture; pile into a bowl or onto a platter. Garnish with cucumber; season to taste with salt and pepper.
1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch curly endive -- small bunch
1/2 head romaine lettuce
2 tablespoons chives -- minced
2 medium tomatoes -- peeled, seeded, dice
1 whole boneless skinless chicken breasts -- cooked, diced
6 bacon slices -- cooked, diced
1 avocado -- peeled and diced
3 hard-boiled eggs -- diced
1/2 cup Roquefort cheese -- crumbled
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 garlic clove -- minced
1/4 cup olive oil
3/4 cup vegetable oil
Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives.
Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or
wedges across top of greens. Sprinkle with cheese. Chill. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.
Coconut Cream Dressing
1/2 cup Sour Cream
3 tablespoons Flaked Coconut
1 tablespoon Honey
1 tablespoon Lime Juice
In small bowl, combine all ingredients, mix well.
Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing
Cold Noodles With Tahini Dressing
1 Pound Vermicelli
3 Tablespoons Tahini
2 Cloves Garlic -- finely minced
2 Tablespoons Lemon Juice
Salt And Pepper
1 Tablespoon Water
1/2 To 3/4 Cup Olive Oil
Mix tahini, garlic, lemon juice, salt, pepper, and water. Blend until
smooth. Gradually add the olive oil, while whisking until smooth and
medium thick. Boil the vermicelli and drain. Cool under water and toss
with sauce. Add fresh vegetables if desired.
Cold Potato Salad
6 each Potatoes -- large *
-- boiling water
1/2 teaspoon Salt
1 each Onion; medium -- minced
3 tablespoons Vinegar
1/2 teaspoon Mustard -- prepared
1 teaspoon Sugar
2 teaspoons Dillseed
* Potatoes should be peeled and quartered.
In medium saucepan cook potatoes in boiling salted water until
tender. Drain, reserving 3/4 cup of potato water.
Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours.
Stir in vinegar, mustard, sugar, and dillseed.
Potato salad will be creamy. Serve at room temperature.
5 tablespoons Mayonnaise -- (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoons Yellow mustard (heaping)
2 tablespoons Ketchup
2 tablespoons Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & Perrins
1 each Juice of mediums size lemon
3 teaspoons Salt (to taste)
4 each Bell peppers -- sliced
2 each Onions, medium -- shredded
1 each Large cabbage -- shredded
Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.
2 1/2 pounds cabbage -- green
2 large carrots -- (3/4 Pound)
1 cup Mayonnaise -- Hellmann's Preferred
1/4 cup white vinegar -- serve to taste
3 tablespoons sugar
1 tablespoon mustard -- prepared
1 cup raisins
1) Trim the tough outer leaves from the cabbage. Cut the cabbage into
quarters and cut away the core from the cabbage pieces. finely shred the cabbage. There should be about 8 cups. Peel the carrots and trim the ends. Grate them on the coarse side of a grater.
2) Stir the mayonnaise, vinegar, sugar, and mustard together in a large
bowl until blended. Add the cabbage, carrots, and raisins and toss to
coat with the dressing. Let stand, tossing occasionally, about 15 minutes. Store, covered, in the refrigerator for at least a few hours and toss well before serving.
Confetti Chicken Salad
1/4 cup fresh lime juice
3 tablespoons olive oil
1 clove garlic -- crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups chicken -- cooked and cubed
1 red bell pepper -- cut into thin strips
1/3 cup green onions -- sliced
2 tablespoons fresh cilantro -- or parsley, chopped
2 jalapeno peppers -- stemmed, seeded, min
3 cups cooked rice -- cooled
2 avocados -- seed,peel,cut in chu
Blend lime juice, oil, garlic, chili powder and salt in large bowl.
Add chicken, red pepper, onions, cilantro and hot peppers. Cover and
refrigerate 2 to 3 hours. Add rice and avocado chunks; toss
lightly, and serve.
Confetti Vegetable Relish
3 cups corn -- * see note
1/2 red bell peppers -- seeded and chopped
1/2 green bell peppers -- seeded and chopped
4 scallions -- thinly sliced
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 1/2 tablespoons white wine vinegar
black pepper -- to taste
* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3 cups.
Place the corn in serving bowl; add rest of ingredients and mix well.
Yield: about 3-1/2 cups.
2 pounds carrots -- sliced crosswise
1 small onion -- chopped
3 celery stalks -- chopped
1 sweet pepper -- chopped
1 can tomato soup, condensed
3/4 cup sugar
1/4 cup oil
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
Cook carrots in salted water until tender. Drain. Add onion, pepper, and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots. Refrigerate overnight.