Oriental Flavored Cucumber Salad
1 each English cucumber
1 tablespoon Rice vinegar
1 tablespoon Soy sauce
1 tablespoon Vegetable oil
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Hot chinese chili paste
1 each Small clove garlic -- minced
Trim ends off cucumber and cut into 1 inch chunks.
Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt,
sugar, hot chili paste and garlic.
Mix dressing with cucumbers and serve at room temperature.
Oriental Green Salad
1 cup Leaf lettuce -- torn
1 cup Chinese cabbage -- torn
1 cup Mung bean sprouts
1/2 cup Bamboo shoots; sliced -- cannd
1/4 cup Carrots -- thinly sliced
1/4 cup Celery -- thinly sliced
1/4 cup Broccoli -- chopped
3 tablespoons Low-sodium soy sauce
3 tablespoons Rice vinegar
2 tablespoons -- water
1/4 teaspoon Fresh garlic -- minced
1/4 teaspoon Fresh ginger root -- minced
Salad: Combine all vegetables in a large bowl. Toss to mix. Set aside. Dressing: Combine all dressing ingredients in a blender or small jar. Process briefly or shake well to combine ingredients. Pour over salad and toss to coat. Serve at once. Serves 4.
Oriental Spinach Salad
1 each Bunch of spinach
1 can Water crestnuts(sliced)
1 can Bean sprouts(drained)
2 each Hard boiled eggs
1/4 pound Bacon (fried and crumbled)
1/2 cup Oil
1/8 cup White vinegar
1/2 cup Med. onion
1/4 cup Sugar
1 teaspoon Salt
3 teaspoons Ketchup
Blend dressing one day in advance.
Orzo and Artichoke Salad with Prosciutto
3/4 cup orzo
3 tablespoons olive oil
1/4 cup chicken broth -- canned or fresh
1/2 package frozen artichoke hearts (9 oz. pkg.) -- thawed
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons fresh basil -- minced
2 each green onions -- finely chopped
1/3 cup prosciutto -- sliced, chopped
1/3 cup fresh parmesan (about 1 oz.) -- grated
2 tablespoons fresh parsley -- chopped
Cook orzo in large saucepan of boiling salted water until aldente. Drain. Rinse under cold water and drain again. Transfer orzo to large bowl. Add 1 tablespoon olive oil and toss to combine.
Bring chicken broth to simmer in heavy medium saucepan. Add artichokes
and simmer 3 minutes. Drain. Mix artichokes into orzo.
Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining 2 tablespoons oil. Stir in basil. Pour dressing over orzo. Add all remaining ingredients and toss well. Season to taste with salt and pepper. Cover and refrigerate. (Can be prepared 1 day ahead.) Serve chilled.
Overnight Layered Salad
3 cups Shredded lettuce
2 cups Shredded spinach
1/2 cup Sliced radishes
2 cups Cooked cubed chicken
1/2 cup Celery cut diagonally
1 cup Shredded chedder cheese
2/3 cup Mayonnaise
1/2 teaspoon Worcestershore sauce
1/4 teaspoon Dry Mustard
2 tablespoons Sliced green onions
In salad bowl, layer ingredients in following order; half lettuce, half
spinach, radishes, chicken, celery, remaining lettuce remaining spinach
Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly
over top of salad. Cover and chill several hours or overnight. Garnish
with sliced green onions. Toss just before serving.
PARMESAN CHEESE DRESSING
1/4 cup Milk
1/2 cup Mayonnaise
1/4 cup Grated Parmesan cheese
1 teaspoon White wine vinegar
1/4 teaspoon Worcestershire sauce
Gradually blend milk into mayonnaise. Mix in cheese, vinegar and
worcestershire sauce. Chill. Serve on tossed salad greens or on a "meaty" chef salad. Makes 3/4 cup.
1 pound Pasta -- spirals
1 package Viva Italian dressing
1 each Cucumber -- cubed
1 each Fresh Broccoli -- cut up
1 can Cici beans -- optional
1 each Carrots -- cut up
1 each Celery -- cut up
Cook pasta as directed on the box. Drain. Add a little Italian dressing to prevent sticking together.
Cool. While pasta is cooling, cut up all fresh vegetables into bite size pieces. Add any vegetables that you prefer. In a large bowl, add
vegetables to pasta. Add Italian dressing and mix thoroughly.
Chill salad. Prior to serving, add remaining Italian dressing and mix
again. Salad is excellent when cold.
The longer you chill it, the better it is.
Pasta Salad #2
12 Ounces Colored Rotini Pasta -- cook/drain/cool
8 Ounces Feta Cheese -- chunked
1 Tomato -- cut up
1 Green Pepper -- cut up
1 Red Pepper -- cut up
2 Tablespoons Green Onion -- chopped
2/3 Cup Olive Oil
3 Tablespoons Red Wine Vinegar
1/4 Cup Fresh Basil -- chopped -or-
2 1/2 Teaspoons Dried Basil
1 Teaspoon Dried Oregano
Salt And Pepper -- to taste
Pasta Salad (Good For Picnics)
1 Pkg Cheese Tortellini
1 Can Artichoke Hearts
1 Carrot Thinly Sliced
Broccoli Florets -- (or asparagus)
1 Red -- sliced into strips
3 Green Onions -- sliced thinly
1 Clove Garlic
Salt And Pepper
1 Tsp Mustard
1/3 C Balsamic Vinegar
2/3 C Olive Oil
Cook the tortellini according to package directions. Drain and rinse the artichoke hearts and cut them into quarters. Add the remaining salad makings (except the parmesan) and toss with the dressing. Give it a generous sprinkling of parmesan and refrigerate. You might want to be a little easy on the salt in the dressing because of the parmesan and the cheese in the tortellini.
Pasta Salad Primavera
20 milliliters Garlic -- minced
2 cups Broccoli flowerettes -- blanch
1/2 cup Red pepper -- thinly sliced &
1/2 cup Carrot -- shaved
1 Tomato, peeled -- seeded and
1/2 teaspoon Basil
1/2 pound Corkscrew pasta -- cook & drain
1/4 cup Olive oil
1 tablespoon Red wine vinegar
Salt and pepper
Spray large skillet with vegetable cooking spray, according to directions. Saute garlic. Add broccoli, red pepper, carrot, tomato and basil;stir to heat through. Add sauteed vegetables to cooked macaroni and toss well. Pour on olive oil and vinegar. Season with salt and pepper; toss well. Serve warm or cold.
Pasta Salad with Chicken and Artichokes
1 pound Pasta shells
2 tablespoons Oil
1 1/2 cups Mayonnaise
3 tablespoons Lemon juice
3 tablespoons Chopped parsley
1 teaspoon Dried parsley
3 cups Diced cooked chicken
6 ounces Jar artichokes chopped and
1 each Dash of tabasco
1 each Toasted almonds
Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often.
Drain well and rinse with cold water. Shake out excess water and toss
pasta with oil. Combine mayonnaise, lemon juice, parsley and basil.
Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes
and tabasco. Toss well. Garnish with almonds. For a decorative
presentation, serve in avacado halves, in tomato cups or on lettuce
leaves. Yields 6-8 servings.
Pasta with Asparagus Salad
1 lb asparagus, blanched & cut in 1" pcs.
6 tablespoons olive oil
1 clove garlic, minced
1 lb pasta (linguini or fettucini)
1 cup tuna chunks
1/2 cup ham, sliced in thin strips
8 to 10 black olives, sliced
2 tablespoons lemon juice (or wine vinegar)
salt and pepper
Heat olive oil and cook garlic 1 min. Cook pasta until al dente and
Combine pasta with oil and garlic in large bowl. Add remaining
ingredients and toss well. Serve at room temp. or refrigerate until cold if desired.
2 packages raspberry gelatin powder
2 cups water -- boiling
1 packet gelatin powder
1 cup cold water
1 cup half and half
1 cup sugar
8 ounces cream cheese
1 teaspoon vanilla extract
1/2 cup mixed nuts -- chopped
1 1/2 cups blueberries
1. Dissolve 1 package raspberry gelatin in boiling water. Pour into 9 x 13 x 2-inch pan. Chill until firm.
2. Combine packet of unflavored gelatin with cold water; set aside.
3. Mix half and half in saucepan; bring to a boil. Remove from heat. Add softened cream cheese and beat until very smooth. Add vanilla extract, nuts and unflavored gelatin mixture. Stir until gelatin is dissolved. Cool, then pour over the chilled layer. Chill until firm.
4. Drain blueberries (if using canned); add enough water to blueberry juice to make 2 cups liquid. Bring this to a boil. Add remaining raspberry gelatin package; stir until dissolved. Cool this mixture then stir in blueberries.
5. Pour this mixture over cheese layer and chill until firm. Decorate with sliced strawberries and a few reserved blueberries if desired.
6 each Peaches sliced 1/3 segments
5 each Kiwi fruit peeled sliced
3 each Juice of 3 oranges
1 each Juice of 1 lemon
1 1/2 tablespoons Sugar
4 each Fresh mint leaves
Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar to taste. Stir very gently to blend. Place mint leaves on top of fruit and chill several hours.