SALAD WITH ZESTY VINAIGRETTE DRESSING

SALAD WITH ZESTY VINAIGRETTE DRESSING

3/4 cup Vegetable oil
1/4 cup White wine vinegar
1 teaspoon Salt
1 teaspoon Dry mustard
1/2 teaspoon Sugar
1/2 teaspoon Garlic powder
3 To 4 drops hot pepper sauce

"The dressing really gives the lettuce and vegetables nice zip." -

Salad greens Bell peppers, mushrooms, tomatoes, and/or other vegetables
of your choice In a jar with a tight-fitting lid, combine the first seven ingredients and shake well. Toss salad greens and vegetables in a large bowl or arrange on individual salad plates. Serve with dressing.


Salad-in-a-Boat

2/3 cup Water
5 tablespoons Butter or margarine
1/4 teaspoon Salt
2/3 cup All-purpose flour
3 each Eggs
3/4 cup Shredded Swiss cheese
1 1/2 cups Small spinach leaves
8 each Cherry tomatoes
-----EGG-VEGETABLE SALAD-----
1/2 cup Mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon Ground cumin
1 cup Raw cauliflower -- sliced
1/4 pound Raw mushrooms -- thinly sliced
1 cup Frozen peas (thawed)
1 cup Celery -- thinly sliced
2 each Green onions & tops -- sliced
6 each Hard-cooked eggs

In a 2-quart pan, bring water, butter, and salt to a boil. When butter
melts, remove pan from heat and add flour all at once. Beat until well
blended.

Return pan to medium heat and stir rapidly for 1 minute or until a ball
forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed.

Spoon into a greased 9-inch round pan with removable bottom or
spring-release sides. Spread evenly over bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture.

Line bottom and sides of boat with spinach leaves.
Cut each tomato in half. Pile egg salad over spinach and garnish with
cherry tomatoes. Cut boat in thick wedges.


Salatmarinade

1 teaspoon Sugar
1 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Dry mustard
1/2 teaspoon Celery seed -- crushed
1/4 teaspoon Pepper
1/2 cup Tarragon vinegar
3/4 cup Olive oil

Stir all of the ingredients together except the oil.
Gradually add the oil, stirring constantly. Or, you can shake all the
ingredients in a bottle until well blended. Makes about 1 1/4 cups.


Salatsauce #1

18 each Peppercorns -- black
1/4 teaspoon Dry mustard
1 teaspoon Salt
3 tablespoons Olive oil
1 1/2 tablespoons Tarragon vinegar
Lettuce leaves

In a wooden salad bowl crush the peppercorns into a coarse powder.
Add the salt and mustard. Stir in the oil and vinegar. Put the lettuce on top of the mixture and chill in the refrigerator. At serving time, stir until all the leaves are coated.


Salatsauce #2

1 1/2 teaspoons Salt
1 1/2 teaspoons Prepared mustard
1/4 teaspoon Pepper -- black
1 each Garlic clove -- large/crushed
1/4 cup Tarragon vinegar
3/4 cup Olive oil

Mix the first 4 ingredients together and add the garlic, vinegar and salt. Stir until the salt is dissolved. Gradually add the oil, stirring
constantly. Or, shake all the ingredients in a bottle until well blended.


SALSA AND THREE BEAN SALAD

-----DRESSING-----
1 cup Thick and chunck salsa
1/3 cup Fresh lime juice -- about 2 limes
1/3 cup Vegetable oil
1 teaspoon Chili powder
-----SALAD-----
1 can Light OR dark kidney beans -- drained (15.5oz can)
1 can Black beans (15 ounce can) -- drained and rinsed
1 can Garbanzo beans (15 oz can) -- drained
1 cup Chopped red bell pepper
1/4 cup Sliced green onions
1 Medium carrot -- thinly sliced

In small bowl, combine all dressing ingredients; blend well.
In large bowl, combine all salad ingredients. Pour dressing over salad; toss to coat. Cover; refrigerate several hours to blend flavors.


SAN ANTONIO CHICKEN SALAD

2 large Whole chicken breasts -- split, boned and ski
1/2 cup Pace Picante Sauce
1/2 teaspoon Ground cumin
1/4 teaspoon Salt
1/4 cup Dairy sour cream
2 tablespoons Mayonnaise
1 Ripe avacado
1 cup Sliced celery
Bibb or leaf lettuce leaves
4 Crisply cooked bacon slices -- crumbled

Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in 10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring
frequently, until cooked through - about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly. To serve, combine chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and coarsely chop avacado. Add avacado and celery to chicken mixture; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce.


SAN ANTONIO SPINACH SALAD

4 cups Packed torn spinach leaves
1 Can (15 oz) black beans
Rinsed and drained
1 Red bell pepper into stirps
1/2 cup Thin sliced red onion -- rings
1 cup Sliced mushrooms
1/4 cup Canadian bacon -- strips
1/2 cup Pace Picante Sauce
1/4 cup Bottled Italian dressing
1/4 teaspoon Ground cumin
Hard-cooked eggs -- cut into
Wedges or sliced (optional)

Combine vegetables, beans and bacon in large bowl. Combine Pace Picante Sauce, dressing and cumin in small bowl; mix well. Pour Pace Picante Sauce mixture over vegetables; toss lightly to coat with dressing. Chill. Toss again and garnish with eggs, if desired. Serve with additional Pace Picante Sauce. Makes about 7 1/2 cups of salad.


Sauerkraut Salad With Yogurt Dressing

1 pound Sauerkraut -- (1 lb can)
1/2 pound Blue grapes
6 ounces Ham -- cooked
----------dressing----------
1/2 cup Yogurt
1/4 teaspoon Salt
1/4 teaspoon Pepper -- white
1 teaspoon Honey

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary.


Savory Ratatouille

6 tomatoes
1/4 cup olive oil
1 medium onion flakes -- sliced
2 garlic cloves -- minced
1 tablespoon fresh parsley -- chopped
1 eggplant -- 1-inch slices
2 zucchini -- sliced
1 red bell pepper
3 tablespoons wine vinegar
2 tablespoons fresh parsley -- chopped
black pepper

* Instead of parsley for garnish, use basil or oregano (fresh) if you
prefer. Prepare vegetables before beginning recipe.

Slice onion, cut garlic into slivers or mince, chop parsley, cut
eggplant into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and chop red pepper.

Blanch tomatoes by placing in boiling water for 10 seconds. Drain,
and when cool enough to handle, peel, seed and chop. Reserve juice from
tomatoes.

1. Heat oil in a deep, heavy saucepan. Add onion, garlic and 1
tablespoon parsley. Saute about 3 minutes or until onion is soft. Add
eggplant, zucchini and red sweet pepper and mix well.
2. Cover pan and simmer over low heat until the vegetables are
tender; about 30-35 minutes. Add tomatoes with the juice, stir well, cover again and simmer 10 minute more.
3. Remove from heat and let stand, covered, for 10 minutes.
4. Add wine vinegar and black pepper to taste. Stir well.

Place into serving dish and garnish with fresh parsley, basil or oregano. Serve warm or at room temperature.


Savoy Coleslaw

1/2 pound bacon
1 head savoy cabbage
1 carrot -- peeled, grated
1 red bell pepper -- roasted
1 celery stalk -- diced
3 tablespoons sugar
4 tablespoons cider vinegar
3 tablespoons sour cream
salt -- to taste
black pepper -- to taste

1. Prepare vegetables.
a. Cabbage: Trim off outer leaves and remove the stem. Cut into half from top to bottom (through the stem end) and cut each half into
paper-thin slices.
b. Celery: Peel and dice finely.
c. Red pepper: roast, remove seeds and stem then dice.
d. Carrot: Peel and grate.
2. Cook bacon until crisp. Drain well and reserve the grease. Set
aside to cool.
3. Place the cabbage in a large bowl and toss with the carrot, bell pepper and celery. Crumble the bacon slices and add to the mixture. Set aside.
4. Dressing: Combine 1/4 cup of the bacon fat, sugar, vinegar and
sour cream. Season with pepper and salt. Use a wire whisk to mix until
smooth.
5. Toss dressing with cabbage mixture. Serve immediately or
refrigerate up to 24 hours. Let stand 30 minutes before serving if it has been refrigerated.


Schnittbohnensalat (Green-Bean Salad)

1 pound Green Beans -- Fresh *
-- Boiling Salted Water
1/4 cup Stock -- **
3 tablespoons Vinegar
3 tablespoons Vegetable Oil
2 each Onions; Med. -- Thinly Sliced
1/2 teaspoon Dried Dillseed
1 teaspoon Sugar

* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular

Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest.
Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.


SESAME CHICKEN SALAD

3 cups Cooked rice
2 cups Cooked chicken breast -- - (slivered)
1/4 pound Fresh snow peas -- trimmed
cut into julienne strips
1 medium Cucumber; peeled, seeded -- - and cut into
1-1/2 x 1/4-inch strips
1 medium Red pepper -- cut into
1-1/2 x 1/4-inch strips
1/2 cup Sliced green onion -- - (including tops)
2 tablespoons Sesame seeds (optional) -- - toasted
-----SESAME DRESSING-----
1/4 cup Chicken broth
1 tablespoon Peanut oil
3 tablespoons Rice or white wine vinegar
3 tablespoons Soy sauce
1 teaspoon Sesame oil

Salad: Combine all ingredients; stir well. Serve at room temperature or slightly chilled.

Sesame Dressing: Combine all ingredients in jar; cover tightly and shake vigorously. Makes about 3/4 cup.


SHREDDED CHICKEN SALAD WITH CILANTRO

3 pounds Whole chicken breasts
Salt
1/4 cup Light vegetable oil
2 cups Chopped Vidalia onions
3/4 cup Walnuts -- lightly toasted
1/4 cup Finely chopped scallions
3/4 cup Finely chopped cilantro
1 1/3 cups Homemade mayonnaise
You may use commercial mayo
Fresh ground black peppe

Place the chicken breasts in a saucepan with enough water to cover.
Bring to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until the chicken is cooked through, about 15 minutes. Drain the chicken and allow to cool.

Remove and discard the skin. Remove the chicken from the bones and tear
the meat into shreds. Place in a salad bowl and set aside.
Heat the oil in a medium-size skillet over medium-high heat. Saute the
onions, stirring, until deep golden brown, about 20 minutes. Drain the
onions and add them to the chicken. Cool to room temperature.
Add the walnuts, scallions, and cilantro to the chicken. Toss with the
mayonnaise and season with salt and pepper. Serve the salad at room
temperature.

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