GRILLED CHICKEN BREAST AND BEAN SALAD

GRILLED CHICKEN BREAST AND BEAN SALAD

2 tablespoons Well-seasoned mustard -- to 3 tablespoons
4 Chicken breast halves -- skinned and boned
1 package Frozen black-eyed peas -- 10-ounce package
32 ounces Canned beans combined -- kidney, garbanzos, w
1 Medium-large red onion -- finely chopped
2 Medium-large ripe tomatoes -- coarsely chopped
2 tablespoons Fresh thyme -- chopped
to 3 tablespoons
2 tablespoons Fresh oregano -- chopped
to 3 tablespoons
4 Sun-dried tomato halves -- in oil, finely chopp
3 tablespoons Extra-virgin olive oil
3 tablespoons Balsamic vinegar
Black pepper to taste -- freshly ground

Heat broiler or prepare outdoor grill. Spread mustard on one side of
chicken breasts and broil or grill until they begin to brown.
Turn and spread on additional mustard. Cook until done, then cut into
narrow strips and place in serving bowl.

Cook peas according to package directions, not more than 15 minutes.
Drain. Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature. Makes 6 servings.


Grilled Chicken Dijon Salad

1/4 cup Dijon mustard
2 teaspoons Dried tarragon leaves -- crushed
1/4 teaspoon Cracked black pepper
3 tablespoons Tarragon vinegar
1 tablespoon Sugar
1/3 cup Water
8 teaspoons Olive oil
2 Whole chicken breasts -- skinned, boned, and
fat removed
1/2 pound Fresh mushrooms -- halved
2 cups Broccoli flowerettes
5 cups Boston lettuce
8 ounces Fat-free Muenster Cheese -- H.C., cubed
1/2 cup Red onion rings

Mix together mustard, tarragon and pepper; stir in vinegar and water. Gradually add oil, beating until well blended. Pour 1/3 c. of dressing mixture over chicken. Marinate mushrooms and broccoli in remaining dressing. Drain chicken, reserving marinade. Grill chicken over medium coals, 4 minutes on each side or to desired doneness, brushing with reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade *** (see my note) with torn greens and cheese in serving bowl; toss lightly.

Arrange lettuce mixture on large platter; top with chicken and onion rings.


GRILLED SZECHUAN CHICKEN SALAD

1 pound Chicken Breast -- boneless, skinned
1/4 teaspoon Seasoned Pepper -- to taste
1 can Pineapple, sliced -- drained
juice -- reserved
Lettuce leaves
Red onion -- sliced
Red Bell Pepper
-----SALAD DRESSING-----
3 tablespoons Oil -- vegetable
2 tablespoons Hot Soy Sauce -- CHUN KING
2 tablespoons Pineapple juice -- from reserv
1 tablespoon Whoite vinegar
1 tablespoon Honey
1/4 teaspoon Ginger -- ground

Lightly sprinkle both sides of boneless, skinned, chicken breasts with
seasoned pepper. Grill; slice into strips. Reserve 2 tablespoons juice from can of pineapple slices. Prepare Salad Dressing (directions
follows). Brush pineapple slices with some Salad Dressing, grill 2-3
minutes. Arrange chicken and pineapple over lettuce and vegetables. Top with Salad Dressing.

SALAD DRESSING: In a covered jar, combine oil, hot soy sauce, 2 tb
pineapple juice, white vinegar, honey and ground ginger. Shake well.


Guacamole Salad

5 each Large avocados
1 each Medium garlic clove -- minced
1 each Medium tomato -- chopped
4 ounces Can chopped green chili
2 1/2 tablespoons Lemon or lime juice
1 teaspoon Salt

Peel and chop avocados into a bowl. Mash with garlic and lemon juice.
Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves.
Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening.


Gurkensalat (Cucumber Relish Salad)

2 each Cucumbers -- Medium
1 1/2 tablespoons Sugar
1 1/2 tablespoons Cider Vinegar
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Sour Cream
1 tablespoon Parsley; Fresh -- Minced

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.


HAM AND BLACK BEAN SALAD


3 cups Cooked rice -- cooled to room temperature
2 cups Canned black beans -- - rinsed and drained
1 medium Red onion -- chopped
1 cup Cubed jicama -- - (cut into 1/8-inch
1/2 cup Sliced black olives
1/2 cup Diced red pepper
1/2 cup Diced green pepper
1/4 cup Olive oil -- divided
4 ounces Cubed cooked ham
3 tablespoons Red wine vinegar
1 Garlic clove -- minced
1/2 teaspoon Ground cumin
1/2 teaspoon Chili powder
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper

Combine rice, onion, jicama, olives, and peppers in large bowl; set aside. Heat 1 tablespoon oil in large skillet over medium heat. Add ham; cook 2 to 3 minutes stirring constantly. Add to rice mixture. Combine remaining oil, vinegar, garlic, cumin, chili powder, salt and pepper in small jar with lid. Shake to blend. Drizzle dressing over salad.


Ham Salad

2 cups mayonnaise
1 cup sweet pickle relish
2 teaspoons salt
1/2 teaspoon black pepper -- freshly ground
2 pounds ham -- smoked boneless
- about 6 cups - -- finely diced
1 medium onion -- finely diced
- about 1/2 cup -
1 small green bell pepper -- cored seeded
- about 1 cup - -- finely diced
2 stalks celery -- finely diced
- about 1 cup -

Stir the mayonnaise, relish, salt, and pepper in a large mixing bowl until blended. Add the remaining ingredients and toss until coated. Store the salad, covered, in the refrigerator.


Harvest Salad with Honey Dressing

--- Fruit: -----
navel oranges
grapefruit sections
avocados -- sliced
green grapes -- seedless
red grapes -- seedless
berries -- * see note
--- Dressing: -----
3 tablespoons honey
3 tablespoons orange juice -- or lime juice
1/2 cup light whipping cream

* Use berries of your choice. Some good ones to use in this salad are
strawberries, raspberries, blackberries.

1. Prepare fruit by peeling oranges and grapefruits, then slice into thin slices, removing all white pith. Arrange decoratively on a large platter, leaving center free for dressing container.
2. Scatter green and red grapes on oranges and grapefruit. Place
berries, a few in each group, around edges of salad. Tuck in slices of
avocado here and there. Kiwi fruit can be used here for a colorful and
delicious addition.

DRESSING: Chill bowl and beaters, then whip chilled cream until it piles softly. Blend honey and orange juice or lime juice. Beat the two mixtures together, only enough to combine well.

Pour dressing into a serving container and set in middle of fruit platter, or serve on the side.


HAWAIIAN CHICKEN SALAD

3 Whole chicken breasts -- skinned and boned
1 1/2 cups Sour cream
1/2 cup Chutney -- finely chopped
1 teaspoon Curry powder (more to taste)
1/4 teaspoon Ground ginger
1/4 cup Toasted shredded coconut
3 Cantaloupes -- -=OR=-
honeydew melons-=OR=- -- Large papayas
4 cups Shredded lettuce (optional)

Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat.
Combine sour cream, chutney, curry powder and ginger until mixed. Mix
dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.


HERB GARDEN COUSCOUS SALAD

1 cup Couscous
1 cup Boiling water
2 cups Black beans -- cooked
1 large Celery rib -- diced
1 small Red bell pepper -- diced
2 medium Tomatoes -- diced
1/4 cup Green olives -- chopped
1/2 cup Parsley -- chopped
2 tablespoons Dill -- chopped
2 tablespoons Mint -- chopped
2 each Scallions -- finely chopped
2 tablespoons Lemon juice
2 tablespoons Olive oil
Salt & pepper -- to taste

In a large heatproof container, combine the couscous & water. Cover & let stand for 15 minutes. Uncover & fluff with a fork. Let cool until it is just warm. Mix in the remaining ingredients. Cover & refrigerate for 1 hour before serving.

VARIATION: In place of dill & mint, try a combination of fresh herbs such as oregano, thyme & basil.


Heringsalat (Herring Salad)

8 Ounces Pickled Herring; Drained
1/2 Each Green Pepper; Seed And Dice
1 Each Apple; Tart, Core And Dice
1 Each Orange; Sectioned And Diced
2 Teaspoons Onion; Grated
2 Tablespoons Vegetable Oil
1 Tablespoon Vinegar
4 Each Lettuce Leaves; Cupped

Combine ingredients and marinate in refrigerator for at least 1 hour.
Serve on inner tightly cupped lettuce leaves.


Herring Salad With Sour Cream Sauce

------sour-cream sauce------
1 cup Sour cream
1/2 cup Yogurt
Lemon -- juice only
1/4 teaspoon Sugar
-----------salad------------
2 each Onions -- small
2 each Apples; medium -- tart
8 each Herring fillets -- marinated
2 teaspoons Dill -- fresh or
1/2 teaspoon Dillweed -- dried

Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar.
Salad: Peel onions and cut into thin slices. Peel and quarter apples,
remove cores and but into thin wedges. Blend onions and apples with sauce.

In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving.

MEXICAN PASTA SALAD

MEXICAN PASTA SALAD

4 (3 Oz.) Boneless Skinned
Chicken Breasts
1 teaspoon Ground Cumin
1 teaspoon Vegetable Oil
1/2 cup Water
1/4 tablespoon Chili Powder
1/2 teaspoon Chicken Bouillon Granules
1 small Ripe Avocado Chopped
1 cup Fresh Cilantro
3 tablespoons Lime Juice
1/4 cup Green Onions
1 large Jalapeno Pepper Chopped
10 milliliters Garlic
6 ounces Uncooked Fettucine
1/2 cup Shredded Zucchini
1/4 cup Sliced Black Olives
2 tablespoons Chopped Tomatoes
Fresh Cilantro Leaves
(Optional)

Sprinkle Chicken With Cumin & Chili Powder. Heat Oil in A Medium Skillet; Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water & Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done.

Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill
Chicken.

Bring Broth To A Boil & Cook Until Reduced To 1/4 C. Remove From Heat &
Cool. Strain Broth Through A Sieve & Pour Into Processor. Add Avocado,
Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Process Until Smooth.

Cook Fettuccine According To Package Directions. Drain. Rinse Under Cold Water & Drain Again. Combine Fettuccine & Half Of Avocado Mixture; Toss Well. Place in Center Of A Serving Platter. Arrange Zucchini Around Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips & Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish With Fresh Cilantro Leaves If Desired.


Minted Cucumber Salad

3 large cucumbers
1/2 teaspoon salt
2 cups plain yogurt
2 teaspoons rice wine vinegar
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 cup fresh mint -- chopped
2 tablespoons fresh parsley -- chopped

Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain for half an hour.

Line a sieve with a coffee filter. Pour yogurt in and allow to drain
for half an hour. In a glass or pottery serving bowl, combine yogurt with remaining ingredients. Stir in cucumber. Cover and refrigerate if not served at once.


Minted Melon Mold

1 1/2 cups Boiling Water
3 ounces (1 pk) Lemon Flavor Gelatin
3 ounces (1 pk) Lime Flavor Gelatin
3/4 cup Lime Juice
1/2 cup Cold Water
1/8 teaspoon Peppermint Extract
2 cups Melon Balls *
Lettuce Leaves
Coconut Cream Dressing
Garnishes **

* Melon balls can include things like Cantaloupe, or Honeydews, etc.
** Garnishes can be mint leaves and more melon balls.

In medium bowl, pour boiling water over gelatins; stir
until dissolved. Add lime juice, cold water, and extract; chill until
partially set. Fold in melon. Pour into lightly oiled 5-cup ring mold. Chill until set, about 3 hours or overnight.
Unmold onto lettuce. Serve with Coconut Cream Dressing; garinsh with mint leaves and/or melon balls, if desired.


Minted Pasta Salad

2 cups pasta -- small:orzo,shells,zi
Salt
1/3 cup olive oil -- light
2 tablespoons red wine vinegar
1/2 cup fresh mint leaves -- chopped
1 teaspoon fresh oregano -- chopped
2 cloves garlic -- minced
Freshly ground pepper to taste

1. Cook pasta in boiling salted water according to package directions
until al dente; drain well.

2. Mix oil, vinegar, herbs, garlic, salt and pepper in a serving bowl. Add pasta and toss gently. Serve warm or at room temperature.


Mixed Green Salad

12 C Assorted Salad Greens -- to 14 C, Boston, red
-- leaf, romaine, etc.
2 Nectarines -- slic in wedges
1/3 C Walnuts -- toasted, *

Balsamic Vinaigrette:
2/3 C Olive Oil
2 Tbsp Balsamic Vinegar
1/4 C Orange Juice
1 Tbsp Dijon Mustard
1 Clove Garlic -- mashed
1/4 Tsp Salt
Black Pepper -- to taste

A colorful array of greenery tossed with a savory balsamic vinaigrette.
Whenever nectarines are available, especially during the summer season,
I slice up 2 of the succulent fruits and add them to the salad. They
lend a delightfully refreshing touch. This recipe won 1st prize in a
salad contest run by a Boston area newspaper.

1. Choose at least three of the varied salad greens - I usually select
Boston and red leaf as my base and add two other types for their
color and flavor.

2. Wash the greens, pat dry, and pile them into a large salad bowl.
Adorn the greenery with the fruit and toasted walnuts.
3. Beat together the oil, vinegar, orange juice, mustard, garlic, salt,
and pepper in a bowl.

4. Pour the dressing over the greenery and toss well to coat evenly.
Present at once.

6 portions


Mock Hard-Cooked Eggs

8 Oz Egg Beaters. 99% Egg Substitute -- or substitute

In an 8" skillet, pour Egg Beaters, or substitute. Cover tightly; cook
over low heat 10 min or until just set. Remove from heat; let stand,
covered for 10 min. Remove from skillet and cool completely. Chop and
use in your favorite egg salad recipe or sprinkle over salads or
casseroles.

NOTES : MAKES: 1 Cup chopped mock eggs


Mos' Nilly Guacamole

1 each Large avocado
2 teaspoons Lea & Perrins
1 each Clove garlic
1 tablespoon Salt
4 ounces Feta cheese
2 tablespoons Olive oil
1 tablespoon Poupon or creole mustard
1 tablespoon Lemon juice
2 tablespoons Wine vinegar
3/4 cup Chopped parsley or cilantro
2 teaspoons Louisiana hot sauce
1 cup Chopped tomatoes
Lettuce -- as bed for serving

Mash garlic with salt to make a gritty paste, Add avocado and mash some
more. Pour lemon juice over avocado so that it will keep its color. Stir well.

Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins
Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard.
Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups.


Mr. Food's British Pepper Salad

4 green bell peppers -- cored/in 8 chunks
4 red bell peppers -- cored/in 8 chunks
1/8 cup Worcestershire sauce
1 1/4 cups ketchup
1 can (6oz) black olives -- (pitted), drained
1 clove garlic -- crushed

Fill a 2-quart saucepan three quarters full with water; bring to a boil
then reduce the heat to medium. Add the peppers and stir gently once.
After 2-3 minutes, when the peppers are still quite firm and just beginning to soften, remove them from the saucepan, draining any excess water. In a medium-sized bowl, combine the remaining ingredients. Add the peppers and toss to coat. Cover and chill for 1 hour or until ready to serve.


Mr. Food's Taco Salad

1 pound ground beef
1 package taco seasoning mix -- (1 1/4 oz.)
1 medium iceberg lettuce -- chopped (about 8 C.)
2 cups shredded cheddar cheese -- (8 oz.)
1 can(16oz) kidney beans -- rinsed and drained
2 large tomatoes -- diced (about 2 C.)
2 cans sliced black olives -- (2.25oz ea);drained
1 bag(14.5oz) tortilla chips -- (ranch); crushed
1 bottle(16oz) french salad dressing -- (sweet&spicy)

In a medium-sized skillet, brown the ground beef with the taco seasoning
mix, stirring to break up the meat; drain and cool. In an extra-large
salad bowl, layer half of the lettuce, then half of the cheese, beans, ground beef, tomatoes, and olives. Repeat the layers once more, then top with crushed tortilla chips. Before serving, add the dressing and toss well to coat. Yield: 12 servings


MUSTARD POTATO SALAD

2 cups Diced peeled potatoes (about -- 1 lb.)
1 Recipe Old-Fashioned Egg -- Salad (see previous
Recipe)
1/4 cup Mayonnaise
1 teaspoon Prepared mustard
1/2 teaspoon Dried minced onion
1/4 teaspoon Salt
Lettuce leaves
Sliced radishes -- optional

In a saucepan, cover potatoes with water and cook until tender but firm. Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce leaves; garnish with radishes, if desired.


My Favorite Coleslaw

1 cabbage head
1 onion -- minced
2 tablespoons salad vinegar
1/4 cup sour cream
1/4 cup mayonnaise -- * see note
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
paprika -- optional
green bell peppers, slivered -- optional
red bell peppers, slivered -- optional
1/2 teaspoon dry mustard -- optional
1/4 teaspoon celery seed -- optional

* Use only real mayonnaise, not salad dressing. This coleslaw must be
allowed to blend flavors in refrigerator for 2 hours or more (overnight is best) for best taste.

Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar,
minced onion, fresh ground black pepper and sugar. Put into airtight bowl or plastic bag and refrigerator for 1 hour or more.

Mix sour cream, mayonnaise, dry mustard (if desired) and salt. If
using green and red sweet peppers, sliver them before adding to sour cream mixture. Add celery seeds at this time also if you are using them. Add this mixture to chilled cabbage and shake in plastic bags or stir gently to mix thoroughly. Place back in refrigerator for 2 hours or more.


New England Style Potato Salad

3 pounds potatoes -- cooked
1 cup celery -- diced
5 tablespoons vinegar
2 teaspoons salt
4 eggs -- hard-cooked, sieved
1 pint sour cream
1 teaspoon pepper
1 1/2 tablespoons mustard
1/2 clove garlic -- crushed
1 n -- chopped

1/2 cup olives -- sliced

Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbs.
vinegar and salt. Fold eggs into sour cream, add remaining vinegar,
pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add dressing and toss well. Garnish with olives.


No-Fat Italian Dressing

1/4 cup Lemon juice
1/4 cup Cider vinegar
1/4 cup Apple juice -- unsweetened
1/2 teaspoon Oregano
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
10 milliliters Garlic -- cut in half
1/2 teaspoon Paprika
1/4 teaspoon Basil
1/8 teaspoon Thyme
1/8 teaspoon Rosemary

Combine all ingredients. Chill for an hour or two at least to allow herbs to blend. Remove garlic clove pieces before serving. Makes 12 tablespoons.

PEACHTREE STREET CHICKEN SALAD

PEACHTREE STREET CHICKEN SALAD

Chicken breasts
1/2 cup Pecans
Med peaches -- ripe
4 tablespoons Mayonnaise
2 tablespoons Sour cream
2 teaspoons Lemon juice
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Brown sugar

Place chicken in a saucepan, breast side down, in 1-1/2 in of water.
Cover. Simmer for 20 mins until chicken is fork-tender. Cool. Cut into
bite-size pieces. During this time, toast pecans at 350 for 10 mins.
Remove. Coarsely break up. Pare peaches, if desired. Cut into 3/4in
pieces. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt, pepper and brown sugar. Toss gently with the chicken, pecans and peaches. Serve on a green leaf lettuce.


Peanut Butter Noodles

8 ounces Pasta -- linguine (1 package)
3 teaspoons Peanut butter
1/2 teaspoon -Salt
2 tablespoons Soy sauce
1 tablespoon Sesame oil (can substitute o
1 teaspoon Sugar
1/2 teaspoon Vinegar -- white wine
2 Garlic cloves -- minced
1 teaspoon Onion -- grated or minced

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate.


PEPPERCORN SAUCE

4 each Rib eye steaks -- 1"
1 cup Heavy cream
2 tablespoons Butter
1 tablespoon Peppercorns -- *
1/2 cup Sherry

*Drained canned and mashed The following green peppercorn sauce can be
made many good cuts of steak but I prefer a rib eye or New York cut:
Pat steaks dry and season with salt and pepper. In a heavy skillet, heat the butter over moderately high heat until it is hot.
Saute the steaks for 3 minutes on each each side for medium rare.
Transfer the steaks to a warm platter and keep warm, covered loosely in
the oven. Add sherry to the skillet, and deglaze it, scraping up the brown bits and boil the sherry, stirring, until it is reduced by half. Add cream and peppercorns and boil the sauce, stirring, until it is thickened slightly. Add the steaks, simmer the mixture, turning the steaks to coat them with the sauce for 1 minute. Transfer the steaks to a heated platter.


Perfection Salad

2 each Envelopes Unflavored Gelatin
1/3 cup Lemon Juice
2 3/4 cups Water
1/2 cup Sugar
1/4 cup Cider Vinegar
1/2 teaspoon Salt
2 cups Finely Shredded Cabbage
1 cup Chopped Celery
1/2 cup Chopped Green Pepper
2 ounces (1 jar) Slice Pimientos *

* Drain and chop the jar of pimientos.

In medium saucepan, soften gelatine in lemon juice; to stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves.

Chill until partially set. Fold in remaining ingredients; pour into
lightly oiled 6-cup mold.

Chill until set, about 3 hours or overnight.
Refrigerate leftovers.


Picnic Potato Salad

10 pounds Potatoes
1 cup Celery -- finely chopped
8 each Eggs -- hard-boiled
1 cup Fresh parsley -- finely chopped
2 cups Dill relish
1 1/2 pints Mayonnaise
1 cup Sweet relish
1/2 cup Yellow mustard
2 cups Salad olives -- chopped
Salt -- to taste
2 cups Onions -- finely chopped
Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry.


Pineapple Coleslaw

1 can chunk pineapple -- reserve juice
1/4 pound green cabbage -- shredded
1/2 pound carrots -- shredded
1/4 pound red cabbage -- shredded
1/2 cup sunflower seeds -- lightly toasted
2 tablespoons frozen orange juice concentrate -- undiluted
1/4 teaspoon salt

Drain pineapple, saving 2 tablespoons juice. In a bowl, combine pineapple cabbage, carrots, and sunflower seeds.
In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice
and salt. Pour over salad mixture, toss, and chill.


Pistachio Salad

1 lg. pkg pistachio pudding mix -- dry
1 lg. cont Cool Whip -- thawed
1 large can fruit cocktail
1 cup nuts
1 cup chopped cherries
cherries halves
pecan halves

Mix pistachio, cool whip, and fruit cocktail , and nuts and cherries. Put in a 9 x13x2 inch baking dish . Chill . Cut into desired size . Put a cherry half or a pecan half on every other .


Pizza salad

1 pound macaroni, whole-wheat -- Spirals
1 can black olives -- drained
1 large green pepper -- diced
1 large tomato -- diced
1 large onion -- diced
1 small pepperoni slices
1 package Cheddar cheese -- Cracker Barrel
16 ounces Italian salad dressing, low calorie -- Good Seasons

Mix all ingredients together.
Eat.


Pizzalinni Greek Salad Dressing

1/2 teaspoon Dry Mustard
1/2 teaspoon Salt
1 each Large Egg
1 1/4 cups Salad Oil
1 tablespoon White Vinegar
2 tablespoons Lemon Juice
6 each Cloves Garlic -- finely minced
1 teaspoon Dried Oregano
1/2 teaspoon Worcestershire sauce
1 dash Pepper (to taste)

In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil and lemon juice. Stir in minced garlic, oregano, worcestershire sauce.
Add pepper. Refrigerate mixture. Makes about 1 1/4 cups.


Potato Salad

2 1/2 pounds maine potatoes
2 tablespoons sweet pickle relish
8 ounces Mayonnaise -- Hellmann's Brand
1 stalk celery -- finely chopped
1 medium onion -- finely chopped
1 green bell pepper -- cored, seeded, chop
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon Black pepper -- freshly ground
pinch cayenne pepper
- Large pinch, plus more for granish

1) Wash the potatoes but don't peel them. Place the potatoes in a large pot with enough water to cover them. Heat to boiling, then reduce the heat to a simmer. Cook the potatoes until they are tender but not mushy, about 30 minutes. Drain them and cool.

2) Peel the potatoes - a butter knife works well. Finely chop the
potatoes and place them in a large bowl. Add the remaining ingredients and beat well until blended. The potato salad should be the consistency of a chunky puree. Taste it and add more cayenne, salt, or pepper if necessary. Transfer to a serving bowl and sprinkle lightly with cayenne pepper.


Potato Salad With Beer Dressing

6 each Potatoes -- medium
4 each Bacon -- slices
1 tablespoon Onion -- chopped
1 each Celery; stalk -- chopped
1 teaspoon Salt
2 tablespoons Butter
2 tablespoons Unbleached flour
1/2 teaspoon Mustard -- dry
1 tablespoon Sugar
1 cup Beer -- any brand
1/2 teaspoon Tobasco sauce
2 tablespoons Parsley -- chopped fresh

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 Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.


QUICK CHINESE CHICKEN SALAD

3/4 pound Skinless chicken breasts
2 teaspoons Salt
-----SAUCE-----
1 Garlic clove -- peeled
1 slice Fresh ginger -- peeled
2 Scallions -- with green tops trim
2 teaspoons Chili bean sauce
2 teaspoons Dark soy sauce
1 teaspoon Sugar
2 teaspoons White rice vinegar
2 teaspoons Sesame paste -- =OR=- peanut butter
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
2 teaspoons Sesame oil
1/2 pound Iceberg lettuce -- finely shredded
-----DRESSING-----
2 tablespoons White rice vinegar

REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put in enough cold water to cover the chicken, add the salt. Bring the mixture to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 10 minutes. While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside.

Toss the lettuce with the white rice vinegar and place on a platter.
Remove the chicken and allow to cool. Pull off the meat, finely shred and toss with the sauce. Place the chicken with sauce on top of the lettuce and serve at once.


Quick Spinach Salad With Sprouts

1 pound Spinach
1/2 cup Alfalfa Sprouts
1/4 cup Feta Cheese -- crumbled
2 tablespoons Sunflower Seeds
2 tablespoons Olive Oil
2 tablespoons Lemon Juice
2 tablespoons Water
1 each Garlic Clove, small -- minced
1 teaspoon Dijon Mustard
Salt
Freshly Ground Black Pepper

EVERYDAY VINAIGRETTE

* Cubed skim-milk mozzarella cheese can be used instead of crumbled

Feta cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice. Trim, wash and dry spinach. Tear into bite-sized pieces to make about 10 cups, lightly packed. Place in salad bowl. Add alfalfa sprouts, cheese and sunflower seeds. In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper.

Mix well.


Quinoa Super Salad

5 ups quinoa, cooked -- (basic recipe)
1 cup carrots -- chopped
3/4 cup parsley -- minced
1 cup sunflower seeds
4 cloves garlic, minced -- or to taste
1/4 cup olive oil -- or less
1/4 cup soy sauce or tamari -- Try braggs aminos
1/2 cup lemon juice
tomatoes
black olives

Cook quinoa. let cool. Add carrots, parsley sunflower seed and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well. Garnish with tomato wedges and olives.

TARRAGON CHICKEN SALAD LOAF

TARRAGON CHICKEN SALAD LOAF

2 pounds Chicken breasts *
1 pound Asparagus **
1/2 cup Water
1 cup Mayonnaise
2 tablespoons Lemon juice
1 1/2 teaspoons Tarragon -- dried crushd
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 Carrot -- shredded
1 Red pepper -- chopped
3 Green onions -- minced
1 pound Egg Bread -- oval loaf unslice

* Boned, skinned and split ** Cut diagnally in 1/2 inch pieces

1. In 13 x 9 x 2-inch microwave-safe baking dish, arrange chicken breasts with thicker portions toward outside. Cover with plastic wrap; turn back one corner to vent. Cook on HIGH 10 minutes, turning chicken over after 5 minutes. Let cool in dish.

2. In medium glass bowl, combine asparagus and water. Cover; vent. Cook on HIGH 3 minutes; drain. Rince with cold water; drain. Set aside.

3. In bowl, whisk mayonnaise with lemon juice, tarragon, salt and pepper until blended. Stir in asparagus, carrot, red pepper and onions. Cut chicken into 1-inch pieces. Stir into mayonnaise mixture.

4. With serrated knife, cut off a thin slice from top of bread;
remove inside (reserve for other use), leaving a 1/2-inch shell. Spoon
salad into bread shell, mounding slightly. If desired, garnish with fresh tarragon. To serve, cut into wedges. Makes 8 to 10 servings.


TEX-MEX PASTA SALAD

4 Tomatoes -- chopped
1 Green pepper -- cubed
1 Yellow pepper -- cubed
1/2 Hot pepper -- chopped
3 tablespoons Olive oil
3 tablespoons Red wine vinegar
1 Clove garlic -- minced
2 tablespoons Chopped parsley
1 tablespoon Chili powder
2 cups Cooked pasta
1/2 cup Jack cheese -- cubed
2 tablespoons Sunflower seeds

Combine vegetables in large bowl. Combine oil, vinegar, garlic, parsley, chili powder, salt & pepper to taste. Pour over vegetable mixture. Stir in cooked pasta, sprinkle with cheese and sunflower seeds, toss. Chill.


TEX-MEX SALAD

1 Onion -- chopped
4 Tomatoes -- chopped
1 Head lettuce -- chopped
1 1/4 cups Cheddar cheese -- grated
3/4 cup Italian dressing
1 pound Ground meat, beef, turkey -- or chicken
15 ounces Kidney beans -- drained
1/4 teaspoon Vegetable seasoning
1 Bag tortilla chips -- crushed
1 large Avocado -- sliced
7 1/2 ounces Olives

Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside. Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes. Mix with cold salad. Toss in crushed tortilla chips and avocado slices. Garnish with olives, if desired.


Tex-Mex Tuna Salad

2 cans Solid white tuna in water -- drained and flaked (
1/2 cup Sliced ripe olives
1/2 cup Sliced green onions w/tops
1/2 cup Thinly sliced celery
2/3 cup Pace Picante Sauce
1/2 cup Dairy sour cream
1 teaspoon Ground cumin
Lettuce leaves -- OR
Shredded lettuce
12 Taco shells -- OR
3 cups Tortilla chips

Combine tuna, olives, green onions and celery in medium bowl. Combine Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips.

Drizzle with additional Pace Picante Sauce; top with additional sour
cream, if desired.


THAI POMELO-AND-CHICKEN SALAD

1 Pomelo -- -=OR=-
1 -Grapefruit (sweet ruby red)
1 Whole cooked chicken breast -- hand-shredded
1 teaspoon Chopped red chili -- (or to taste)
1 tablespoon Fish sauce (nam pla)
1 teaspoon Sugar
1 small Lime -- juiced
1 Head of leaf lettuce -- (for garnish)
1 tablespoon Chopped fresh coriander
2 tablespoons Crisp Fried Shallot Flakes -- (Instructions follow
1/4 cup Chopped roasted peanuts
-----CRISP FRIED SHALLOT FLAKES-----
6 Shallots -- thinly sliced
1 cup Vegetable oil

Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter than the normal grapefruit.

PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently
flake the flesh. If using grapefruit, drain excess juice. Chill. In large bowl, combine pomelo and shredded chicken. Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture.

Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes.

CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Stored in an air-tight container, the shallots will keep several weeks.

Vidalia Onion, Tomato, and Basil Salad

Vidalia Onion, Tomato, and Basil Salad

1 Vidalia onion -- large
2 tomatoes -- large
1/2 pound mozzarella cheese, part skim milk -- sliced
6 tablespoons olive oil
2 tablespoons wine vinegar
1/4 cup fresh basil leaves -- chopped
black pepper
1/2 teaspoon garlic -- finely minced

* Garlic is optional.

Slice the tomatoes and cheese into thick slices. Slice the Vidalia
onion into thin slices; chill for best flavor. If Vidalias are not
available substitute Walla Walla, Maui Sweet or Texas 1015.

On salad plates, arrange the tomatoes, onion and cheese in
overlapping design.

In a large measuring cup combine the oil, vinegar, garlic and black
pepper. Use a whisk to blend well. While still stirring, pour over the
vegetables. Garnish with chopped basil. Serve immediately.


VINAIGRETTE PASTA SALAD WITH CHICKEN

1 cup Olive oil
1/4 cup Fresh Pesto sauce
1/2 teaspoon Seasoned salt
1 pound Chicken breasts,skinned -- bone
1 each Sliced blanched zucchini
1/3 cup Fresh lemon juice
1 each Egg yolk
1/2 teaspoon White pepper
9 ounces Fresh Angel's Hair pasta
1/2 cup Pine nuts

In a medium bowl,place oil,lemon juice,pesto sauce,egg yolk,seasoned salt and pepper. Whisk together until well blended. Reserve 1/4 cup mixture. Broil chicken breast halves on both sides until tender. Slice
chicken,crosswise,unto 1" wide strips. Toss remaining oil mixture with hot cooked,drained pasta and zucchini. Arrange on a serving platter. Place chicken slices over pasta;sprinkle with pine nuts. Pour reserved oil mixture over salad. Serve immediately or chill.


Warm Bean and Tomato Salad with Basil

1/2 pound Green Beans -- ends removed
3 tablespoons Olive Oil
2 each Large Dry Shallots -- chopped
1 tablespoon Balsamic or Red Wine Vinegar
1 cup Chickpeas -- drained 19oz
2 each Tomatoes, seeded -- chopped
2 tablespoons Fresh Basil -- chopped
1 tablespoon Lemon Juice -- fresh
Salt
Freshly Ground Black Pepper

* You can use 1 teaspoon of dried basil instead of the fresh stuff.

Remove the ends from the beans and cut into 1 12 inch lengths. Cook in
boiling water until just tender, about 5 - 7 minutes. Drain well.
Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes. Add balsamic vinegar and cook until liquid is reduced. Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes.

In a serving bowl, combine the bean mixture with tomatoes, olives and basil. Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste. Serve warm or at room temperature. Serves 2 as main course, 4 as side dish.


Warm Goat Cheese Salad

1 head Boston lettuce
1 head red leaf lettuce
1 1/2 ounces goat cheese -- per person
3 tablespoons pine nuts -- chopped
2 tablespoons bread crumbs
olive oil
-----Dressing-----
2 tablespoons lemon juice
2 tablespoons red wine vinegar
3 tablespoons olive oil
3 tablespoons vegetable oil

For the dressing, just mix the lemon juice and vinegar and add the oils
while whisking. Combine the pinenuts and bread crumbs in a small bowl.
Cut the goat cheese into 1.5 oz slices. Coat the slices with olive oil
and roll them in the pinenut mixture. Add any extra hazelnut mixture to the dressing. Break the lettuce into bite size pieces and dress. Place the goat cheese slices on a oiled sheet and bake at 350 degrees until they begin melting. Then toast the goat cheese until the tops are brown. Serve in individual dishes with one goat cheese slice per bowl.


Warm Red Cabbage Salad

1 small red cabbage -- about 18 oz
1 red apple -- crisp
1 clove garlic -- finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion -- quartered and thinly
4 ounces goat cheese -- broken into large pi
1 tablespoon parsley -- chopped
1/2 teaspoon fresh marjoram -- finely chop,or 1/8 t
salt, pepper

Quarter and core the cabbage. Cut the wedges into thin pieces, 2 to 3
inches long and set aside. Cut apple lengthwise into sixths, cut out the core, then slice the pieces thinly, crosswise. Put the garlic, vinegar, and oil in a wide saute pan over a medium-high flame. As soon as they are hot, add the onion and saute for 30 seconds. Add the cabbage, and cook for about 2 minutes. Season with salt, freshly ground black pepper, and more vinegar, if necessary. Add the goat cheese, apple, and herbs. Toss briefly and carefully before serving.


Warmer Kartoffelsalat (Hot Potato Salad)

3 each Potatoes;Med -- Boiled In Skins
3 each Bacon -- Slices
1/4 cup Onion -- Chopped
1 tablespoon Unbleached Flour
2 teaspoons Sugar
3/4 teaspoon Salt
1/4 teaspoon Celery Seeds
1/4 teaspoon Pepper
3/8 cup -- Water
2 1/2 tablespoons Vinegar

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.
Stir in water and vinegar. Heat to boiling, stirring constantly.
Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.


YAM SOM-O (THAI POMELO-CHICKEN SALAD)

1 Pomelo or ruby red -- grapefruit
1 small Whole cooked chicken breast
1 cup Cooked shrimp
1 teaspoon Chopped red chile
1 1/2 tablespoons Thai fish sauce
1 1/2 teaspoons Sugar
Juice from 1 large lime
1 1/2 tablespoons Chopped fresh coriander
1 small Head red leaf lettuce -- for

1/4 cup Roasted peanuts -- chopped
Fresh red chile -- julienned
garnish
-----CRISPY FRIED SHALLOT FLAKES-----
6 Shallots -- thinly sliced
1 cup Vegetable oil

Peel and separate pomelo or grapefruit into segments. Remove the
membranes. Seed. Gently flake the flesh apart into a bowl. Chill.
Hand shred the chicken. Add chicken and shrimp to pomelo.

In a small bowl mix together the chopped red chile with fish sauce,
sugar, lime juice and coriander; toss with pomelo chicken mixture.

Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot
Flakes, and garnish with red chile slivers.

CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all of the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Store in an air-tight container. Will keep several weeks.

Zucchini and Mushroom Salad

Zucchini and Mushroom Salad

1 pound button mushrooms
8 small zucchini
1/4 cup wine vinegar
2 tablespoons olive oil
1 teaspoon salt
2 sprigs fresh tarragon
1/4 cup water
1/4 cup dry white wine

Clean the mushrooms. Cut the zucchini into 1 inch lengths. Place all
ingredients in a pot. Simmer until the zucchini is just tender. Turn off heat. Place lid on pot and leave for 15 minutes. Place the drained
vegetables in a bowl, reserving the cooking liquid. Place this liquid
back in the pot and cook until reduced to about 1/3 cup. Discard the
tarragon. Pour over the vegetables and lightly chill (don't over-chill or it will kill the flavor). Throw on a little finely chopped parsley before serving.


ZUCCHINI AND TOMATO SALAD

Zucchini
Tomatoes
1/4 cup Italian dressing

Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover vegetables. For a zestier taste, add Italian seasonings and garlic powder.


Zucchini Fiesta Salad

1/2 pound Small zucchini*
1/2 pound Small crookneck squash*
2 tablespoons Lemon juice
1/4 cup Salad oil
1/2 teaspoon Salt
Dash of pepper -- ground cumin
1 each Green onion -- thinly sliced
1/3 cup Diced green chilies
1/3 cup Pimento-stuffed olives**
1 package (3 oz.) cream cheese***
1 each Small avocado
Lettuce leaves
Fresh coriander (cilantro)

* Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise.
*** Cut in 3/4-inch cubes.

Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese.

Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander.



Zucchini Salad

2 medium zucchini -- shredded
2 teaspoons salt
1 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon cumin seed
black pepper
paprika
2 tablespoons onion -- grated

In a colander, sprinkle zucchini with salt and allow to stand 15
minutes. Squeeze as much moisture as possible from zucchini. Combine
remaining ingredients in ceramic bowl. Stir in zucchini. Chill at least
one hour