1 each 16 oz can peeled tomatoes
1/2 cup Chopped onion
1/2 teaspoon Celery seed
4 each Eggs -- hard boiled
2 tablespoons Juice from peeled tomatoes
1 each 6 1/2 oz can tuna -- mashed
2 tablespoons Dill relish
2 tablespoons Mayonnaise (heaping)
1 tablespoon Lea & Perrins
2 teaspoons Poupon or creole mustard
1/4 teaspoon Garlic powder
1 tablespoon Olive oil
Salt -- to taste
2 teaspoons Louisiana hot sauce
2 teaspoons Wine vinegar
Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat. Add to salad.
Noodles in Sesame Sauce
10 ounces Fresh chinese noodles
-----spicy sesame sauce-----
1 1/2 tablespoons Vegetable oil
3 each Green onions white minced
3 each Cloves of garlic -- minced
Piece of giner -- minced
2 each Small asian chilli peppers
3 1/2 teaspoons Rice vinegar
2 tablespoons Soya sauce
2 tablespoons Sugar
1 1/2 tablespoons Chinese sesame paste
1/2 cup Chicken stock or broth
1 teaspoon Sesame oil
1 tablespoon Roasted sesame seeds
Fresh coriander leaves chop
1/2 cup Julienned carrots/cucumbers
Cook noodles, fresh or fried, until al dente. Drain and rinse in cool,
then cold, water. Drain well.
Sprinkle with vegetable, peanut or sesame oil.
(Cold, oiled cooked noodles can be stored in the fridge for several days).
SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown.
Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature. Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables.
OK Corral Salad
4 cups Cooked Pasta wheels
Raw Carrot *
Med onion -- chopped
Rib Celery -- sliced thin
Green pepper -- chopped
Radishes -- sliced thin
6 1/2 ounces Can drained Tuna -- water pack
3/4 cup Dressing (see recipe)
* Scrubbed and sliced into thin matchsticks.
This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it Seashell Salad, etc.
Toss all the ingredients in a large salad bowl and chill. The salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor.
BASIC DRESSING 1 c extra-virgin olive oil 2t Honey 2/3 c brown rice vinegar freshly ground black or 1t Salt 1 garlic clove, mashed
Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. Makes a little less than 2 cups.
OLD-FASHIONED EGG SALAD
1/4 cup Mayonnaise
2 teaspoons Lemon juice
1 teaspoon Dried minced onion
1/4 teaspoon Salt
1/4 teaspoon Pepper
6 Hard-cooked eggs -- chopped
1/2 cup Finely chopped celery
Lettuce leaves or bread
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. For each serving, spoon about 1/2 cup onto a lettuce leaf or spread on bread.
Olive Garden Salad Dressing
1 1/2 c Bottled italian dressing
2 tb Parmesan -- grated
2 tb Sugar or equivalent
1 lg Raw egg -- or egg beaters
2 tb Mayonnaise
Blend in blender on high speed 1/2 minute or until smooth. Pour this
mixture into the top of a double boiler and add 1/4 c oil. Stir
gently with a whisk over gently boiling water until it begins to
thicken and egg is completely cooked. Chill several hours or
overnight before using. If the dressing is too thick, add more
Italian dressing as needed. Mix together equal amounts of fresh
spinach, iceberg and romaine lettuce. Allow 2 C for each salad.
Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add
onion rings, radish, etc.
Oprah's Chicken Salad with Dressing
1 1/2 cups Chicken breast -- skinless
1/4 cup Peas
1 tablespoon Golden raisins
1/4 cup Carrots -- shredded
1 cup Red cabbage -- shredded
1/4 cup Apples -- diced
1/4 cup Scallions -- sliced
1/4 cup Celery -- diced
1/8 teaspoon Celery seed
1 cup Nonfat yogurt
1 tablespoon Nonfat mayonnaise
3 teaspoons Curry powder -- optional
3 tablespoons Lemon juice
1 tablespoon Dijon mustard
2 tablespoons Shallots -- diced
Toss salad ingredients. Put dressing ingredients in blender and blend.
Serve over salad.
Oprah's Mock Caesar Salad
20 milliliters Garlic -- minced
1/4 cup Lemon juice
1/4 cup Low-sodium soy sauce
Fresh cracked black pepper
3 cups Romaine lettuce -- torn
3 cups Endive -- torn
1 large Tomato -- chunked
1 tb Parmesan
Mix garlic, lemon juice, soy sauce and pepper for the dressing. Toss with lettuces and tomatoes.
Orange and Onion Salad
1 each Head romaine lettuce
7 ounces Mandarin oranges -- drained
1 each Toasted sliced almonds
2 tablespoons Sugar
1/2 tablespoon Salt
1 teaspoon Tarragon
1/4 teaspoon Pepper
2 each Dashes tabasco sauce
1/3 cup Vinegar
1 each Egg yolk
3/4 cup Vegetable oil
1/2 teaspoon Dijon mustard
Place sugar, salt, tarragon, pepper, tabasco, mustard in blender.
Slowly add vinegar and blend well. Add egg yolk, and with blender
running, slowly add oil.
Blend until desired consistency. Let dressing sit in a jar for 1 hour
before using, to blend flavours. Shake well before using.
Orange Jello Salad
1 package Orange Jello -- large
1 package Small curd cott cheese -- large
1 package Cool whip -- large
In a serving dish (casserole), mix a large box of dry Jello mix with a
Large container of SMALL curd cottage cheese. Mix thoroughly until jello is dissolved.
Fold in large container of Cool Whip. Blend thoroughly. Chill thoroughly. Garnish with mint leaves or mandarine orange slices. This recipe is also great with PEACH jello. A combination of peach and orange is also another alternative (a small box of each). If you make the peach salad, you can add a can of crushed pineapple (DRAINED) for a fruity salad.
Orange Jicama Salad
2 romaine lettuce
-or butter lettuce heads
-tear into long shreds
1/4 large jicama -- julienned
4 navel oranges
-peeled and sectioned
1 medium red onion -- chopped
8 radishes -- sliced
-or cut into flowers
6 tablespoons vegetable oil
2 tablespoons fresh orange juice
1/2 teaspoon chili powder
1 teaspoon white vinegar
1/4 teaspoon salt
fresh ground pepper -- to taste
On 8 individual salad plates, arrange a bed of shredded lettuce.
Sprinkle the jicama on top. Arrange about 5 orange
sections in a flower pattern on top of each. Sprinkle with the chopped red onion. Put a radish in the center of each salad. In a small, tightly lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and pepper. Shake to blend well. Sprinkle about 1 tablespoon over each salad just before serving.
Orange Poppyseed Dressing
2/3 cup Safflower or corn oil
1/4 cup Lime juice
2 tablespoons Orange juice
2 tablespoons Orange rind -- grated
2 tablespoons Honey
2 tablespoons Onion -- minced
1 tablespoon Poppy seeds
Salt & pepper to taste
** I used peanut oil and minced green onions when I made this. I served it on a salad of Boston lettuce with melon and chopped prosciutto. Slightly toast the poppy seeds (method below). Place all ingredients in a screw-top jar. Shake vigorously. Chill until serving. This dressing complements any green salad, but the addition of some small chunks of cantelope, honeydew, or star fruit to your greens will enhance the orange-honey flavor of the dressing. Or try it over slices of cold roast pork with nectarine wedges on watercress. Poppy Seeds: Did you know that it takes almost a million seeds to make a pound? These tiny bluish-black gems come from the opium poppy plant. But even if you eat a million, you won't experience any narcotic effect. Connoisseurs say those imported from Holland taste best. For even better flavor, seeds should be slightly toasted in a 350 degree oven for about 5 minutes.
Butter lettuce leaves
1 tablespoon Fresh orange juice
1 each Large orange -- peeled/sliced
1 teaspoon White wine vinegar
1 cup Julienne of peeled jicama
Salt & freshly ground pepper
1/2 cup Chopped red onion
1 tablespoon Minced fresh cilantro
3 tablespoons Olive oil
Line plates with lettuce. Tob with orange slices.
Mound with jicama. Sprinkle with chopped red onion. Blend juice, vinegar, salt & pepper in small bowl.
Whisk in oil in thin stream. Spoon over salads.
garnish with minced cilantro.
ORIENTAL CABBAGE SALAD
3 ounces Ramen w/ chicken flavor
4 cups Cabbage -- shredded
4 each Green onions -- sliced (1/4 c
2 tablespoons Sesame seed
3 tablespoons Vinegar
2 tablespoons Sugar
2 tablespoons Salad oil
1/2 teaspoon Ground white pepper
1/4 teaspoon Salt
1/2 cup Almonds -- toasted slivered
This is from Better Homes & Gardens for someone that had asked for this
type of salad. Crush noodles slightly; Pour boiling water over noodles in a colander to soften slightly, drain well, combine noodles, cabbage,
onions and sesame seed. Dressing: in a screw-top jar combine seasoning
packet from noodles, vinegar, sugar, oil, pepper and salt; shake to mix
well. Pour over cabbage mixture and toss.
Cover and chill several hours or overnight. Before serving, stir in almonds.