Ramen Salad

Ramen Salad

1/2 head green cabbage -- chopped
(as for slaw --
or buy a bag of pre-shredded
slaw veggies)
1/2 carrot -- shredded
4 green onions -- chopped
1 package ramen noodles (Oriental flavor)
2 Tablespoons slivered almonds -- sunflower seeds,
and sesame seeds
Dressing -- whisk or shake
1/2 cup salad oil
3 tablespoons balsamic vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
Flavor packet from ramen noodles

Toast the nuts & seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool.

Combine veggies. Break up noodles and add to veggies. Shortly before
serving, add nuts & seeds & dressing, and toss well (don't dress too far ahead, because you want the nuts, seeds & noodles to stay crunchy).

Red and White Salad

--- First Layer: -----
1/4 cup cold water
1 tablespoon gelatin
4 cups cranberry sauce -- 2 cans
1 cup crushed pineapple
1/2 cup black walnuts -- chopped
--- Second Layer: -----
2 cups cooked chicken -- cubed
1 cup celery -- finely chopped
1/4 cup fresh parsley -- chopped
1/4 cup cold water
1 tablespoon gelatin
1 cup mayonnaise
1/2 cup evaporated milk
1/2 teaspoon salt
1/8 teaspoon black pepper -- or white

Cranberry layer:
1. Put into a small bowl the 1/4 cup cold water and sprinkle in 1
envelope gelatin. Let soften for 5 minutes.
2. Blend in large bowl 4 cups whole cranberry sauce (two 16-ounce
cans), drained crushed pineapple and the walnuts.
3. Dissolve gelatin thoroughly by placing bowl in very hot water.
When gelatin is dissolved, stir it and then blend into the cranberry
mixture. Put mixture into a mold. You will need a 3-quart mold that has
been lightly oiled for this recipe. Do not use olive oil. Chill mixture
until slightly set.

Chicken layer:
4. Repeat for gelatin as in first layer. Blend together the
mayonnaise, evaporated milk, salt and pepper. Stir in the dissolved
gelatin. Fold in the chicken, celery and parsley.
5. When first layer is slightly set (the consistency of unbeaten egg whites) turn the chicken mixture onto the cranberry layer.
6. Refrigerate until firm. Unmold onto chilled serving platter,
decorated with curly lettuce if you prefer. Serve with additional

Red Cabbage and Apple Salad

1 head red cabbage
2 carrots -- peel, grate
2 celery ribs -- peel, dice
2 Granny Smith apples -- core, dice
6 tablespoons peanut oil
6 tablespoons cider vinegar
2 tablespoons sugar
2 teaspoons caraway seed
salt -- to taste
black pepper -- to taste

1. Core cabbage and cut in half from top downward through stem end. Shred or slice in very thin slices. Place the cabbage in a large bowl and toss with grated carrot, diced celery and apple.
2. In another bowl, mix oil, vinegar, sugar and caraway seeds. Season liberally with salt and pepper.
3. Toss cabbage mixture and dressing then serve immediately or
refrigerate (covered tightly) up to 24 hours.

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 -- 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.

Red Kidney Bean Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups kidney beans, canned
4 tablespoons red wine vinegar
3 tablespoons olive oil
1/4 teaspoon Oregano
1/4 teaspoon Salt
2 dashes Pepper
4 tablespoons Celery -- diced
2 tablespoons Onion -- chopped

Drain kidney beans, combine beans with a mixture of wine vinegar, olive
oil, oregano, salt and pepper. Blend in celery and onion.

Chill in refrigerator, serve in crisp lettuce cups.

Red-beet Salad

2 Each Red Beets; Bunches
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.

Rice Salad Mold

1 cup long-grain rice
black pepper
1/4 cup olive oil
2 teaspoons Dijon mustard
2 cups mixed vegetables -- cooked
1/2 green bell pepper -- finely diced
1 cucumber -- peeled and diced

1. Place rice, salt and pepper in small heavy pan with tight fitting lid. Add 2 cups water; bring to a boil, cover, then simmer for 20 minutes without lifting lid.
2. Put cooked rice in mixing bowl, add oil, vinegar and mustard. Toss with a fork to mix well.
3. Gently fold in cooked vegetables. You will need 2 cups total so
use your choice of green peas, carrots, corn, green beans, etc. Add the
diced green pepper and cucumber.
4. Lightly oil a decorative mold; do not use olive oil for this. Pack rice mixture into mold and refrigerate until thoroughly chilled. Unmold just before serving.

Rich and Charles Salad

1 head romaine lettuce, washed/torn -- bite-size pieces
1 head iceberg lettuce, washed/torn -- bite-size pieces
1 jar artichokes -- (10 oz) drained/cut
1 jar heart of palm -- (10 oz) drained
1 jar diced pimento -- (4 oz)
1 large red onion -- cut into rings
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/3 cup vinegar

Combine 1st 6 ingredients in large bowl. Sprinkle with Parmesan cheese. Mix olive oil and vinegar in small bowl and pour over salad, tossing to coat. Serve immediately.


3 tablespoons Lemon juice
3 tablespoons Olive oil
3 tablespoons Cilantro -- minced
Sea salt
Freshly ground black pepper
1 cup Fresh or frozen corn
1/2 cup Quinoa -- rinsed well
1/2 teaspoon Cumin seeds -- toasted
1 cup Cooked black beans
1 medium Tomato -- diced
3 tablespoons Red onion -- minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to
taste; set aside.

In a small saucepan, bring 1-1/2 cups water to a boil and add corn.
Reduce heat and let corn simmer until tender. Drain corn, reserving 1 cup of cooking liquid.

Bring cooking liquid to a boil and add quinoa and cumin. Cover, reducing heat, and let simmer until liquid is absorbed (about 10 minutes). Remove pan from heat and leave undisturbed for 5 minutes.
Fluff quinoa with a fork and allow to cool slightly.

In a bowl, combine cooled quinoa, corn, black beans, tomato and onion.
Pour dressing over and toss gently to mix. Refrigerate salad until ready to serve.


1 1/4 cups Dry black beans or
3 cups Black beans -- cooked
2 Red bell peppers
2 Yellow bell peppers
2 tablespoons Fresh lemon juice
1 tablespoon Red wine vinegar
1/2 teaspoon Ground cumin
1 teaspoon Sugar
1 large Garlic clove -- minced
1/3 cup Olive oil
Salt and pepper -- to taste
1/3 cup Fresh basil -- chopped
4 Scallions -- chopped (garnish)

Half the bell peppers lengthwise, removing seeds and stems.

If using dry beans, rinse well, drain, and add water to cover by 3".
Let soak overnight. Drain and rinse soaked beans, discarding water.
Add fresh water to cover by 3". Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt.

Preheat oven to 450 F. Place cut peppers on broiling pan, 3" from heat. Turn frequently until skins are blackened. Cool. Remove skins, and cut into 1" squares. Combine in serving bowl with beans.

Combine dressing ingredients thoroughly; toss with beans and peppers.
Garnish with scallions.

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