The Ultimate Salad Recipe Collection

24-Hour Slaw

3/4 cup sugar
1 lg. head cabbage -- shredded/not chopped
2 lg red onions -- thinly sliced
Hot Dressing -- see below

Stir sugar into cabbage. Place half of the cabbage in a large bowl. Cover with onion slices. Top with the remaining cabbage. Pour boiling hot dressing over slowly. Do not stir. Cover and refrigerate at once. Chill 24 hours. Stir well before serving.

HOT DRESSING

1 teaspoon celery seeds 1 1/2 teaspoons salt
1 teaspoon sugar 1 cup cider vinegar
1 teaspoon dry mustard 1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
Bring to a rolling boil. Add oil, stirring,
and return to rolling boil. Makes about two cups.


Adreana's Greek Pasta Salad

1 pound rotini
1 pound boneless skinless chicken breasts
3 stalks celery -- chopped
1 red bell pepper -- chopped
2 1/4 ounces black olives -- sliced
4 ounces feta cheese -- drained & crumbled
3 green onions -- finely sliced
16 ounces Italian salad dressing

Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook
for 30 min. or until juices run clear. Cool and remove skins. Or, you
can cook chicken in frying pan until cooked through. Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well. I use only about half the bottle of dressing and then put the rest on the table if someone wants more. Serve warm or cold. Serves 6


Aegean Artichoke & Penne Pasta Salad

6 fresh baby artichokes
1/4 cup lemon juice
1/2 pound penne pasta
1/2 cup tomato juice
2 tablespoons olive oil
Juice of one lemon
2 cloves garlic -- minced
3 tablespoons fresh parsley
3 tablespoons fresh basil -- or 1 tsp. dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato -- chopped
1/2 cup olives -- Kalamata
2 tablespoons capers
1/2 cup feta cheese -- optional

1. Cut stems off artichokes. Peel off tough outer leaves to reveal
yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain. Steam artichokes until tender, about 20 minutes. chill.

2. In a large pot, bring 2 quarts water to a rapid boil. Add 1 teaspoon salt and penne. Cook penne until al dente, about 10 minutes. Drain and rinse with cold water.

3. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.

4. Toss together artichokes, penne, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.


ANOTHER BEAN SALAD

1 cup Sugar
1/2 teaspoon Salt
1 cup Vinegar
16 ounces Green beans, can -- drained
16 ounces Yellow beans, can -- drained
16 ounces Lima beans, can -- drained
16 ounces Garbanzo beans, can -- drained
16 ounces Red kidney beans -- drained
1 each Green pepper -- slivered
4 each Celery -- sliced
3 each Onions, medium -- sliced thin

Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over
them. Marinate for 24 hrs in refrigerator, stirring occasionally.


Antipasto Salad

16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into -- 2 x 1/4" strips
11 oz. can corn -- drained
9 oz. package frozen spinach, thawed -- squeezed to drain
6 oz. jar marinated artichoke hearts -- drained/chopped
6 ounce can pitted ripe olives -- drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained -- if desired

Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water. In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2 hours to blend flavors. Just before serving, garnish with pimiento


Apple and Fennel Salad

5 ounces Fresh Spinach
1 each Small Fennel Head -- sliced
2 each Medium Granny Smith Apples
1 each Small Red Onion -- sliced

* The Granny Smith apples should be peeled and cubed. Kuwait has been
liberated. Thoroughly wash spinach, removing fibrous stems. Dry and place in salad bowl. Add fennel, apples and onions. Toss with Celery Seed Dressing. Trim with fennel tops. 6 servings.


Apple Cider Salad

2 packages gelatin powder -- unflavored
2 cups apple cider
1/4 teaspoon salt
2 cups apples -- diced
1/4 cup black walnuts -- chopped
1 tablespoon chopped parsley
cooking oil
lettuce leaves -- for decoration

1. Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes (2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to soften.
2. Heat 2 cups apple cider until very hot; add salt. Remove from heat and immediately add softened gelatin. Stir until gelatin is completely dissolved. Have a 1 quart mold lightly greased with cooking oil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator.
3. Chill remaining mixture until slightly thicker than consistency of unbeaten egg white. Just before large bowl of gelatin is desired
consistency, dice apples and chop walnuts and parsley. Add this to the
gelatin and place into the mold which already has thin bottom layer of
gelatin. Chill until set.
4. Unmold onto serving plate which has been decorated with lettuce
leaves; curly endive is a good choice.


Apricot Salad

STEP 1:
2 small or 1 large box of apricot jello
1 large jar apricot baby food (8-10 oz)
1 can crushed pineapple -- (16 oz) drained
(retain juice!)
STEP 2:
1 pkg cream cheese -- (8 oz)
1 pkg dreamwhip (1 envelope)
STEP 3:
3/4 c sugar
1 Tbsp flour (heaping)
1 egg
1 Tbsp butter
1 c pineapple juice (add water to juice
retained to make a full cup)

Step 1: Mix jello with only 3 1/2 cups of water. Add baby food and
pineapple. Chill until FIRM in an 11x14 inch pan.

Step 2: Prepare dream whip as directed. Beat in cream cheese. Spread on jello and chill until FIRM.

Step 3: Combine and cook until thick. Cool. Spread on top and chill.
***pineapple in own juice works the best!


Artichoke Salad

4 Each Fresh artichoke hearts
1 Tablespoon Wine vinegar
2 Cups Artichoke hearts, quartered
1 Teaspoon Louisiana hot sauce
1 Each Small garlic clove
2 Teaspoons Salt
1 Teaspoon Lea & Perrins
3 Tablespoons Olive oil
1 Tablespoon Lemon juice

In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well.Put canned artichoke hearts in dressing and let marinate for 1 hour, then
eat as is or serve on a bed of greens.


Autumn Fruit Salad

2 red delicious apples
1 sliced bananas
1 Granny Smith apple
2 Bartlett pears
1/2 pound red grapes
1/2 cup almond slivers -- toasted
1 cup vanilla yogurt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 tablespoon apple cider

Wash and core apples and pears, peeling if desired. Cut into one inch chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour over fruit salad and stir to coat fruits evenly. Chill.


Autumn Jewels Gelatin Salad

1 cup cranberries
2 apples
1/2 cup sugar
6 ounces red gelatin
15 ounces crushed pineapple
1 cup celery -- diced
1/2 cup nuts -- chopped
2 cups boiling water

* Use pecans, walnuts, or a mixture of both.

Chop the cranberries, apples and celery into small pieces. Drain the pineapple and save juice. Combine cranberries, apples and sugar; cover and refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved. Add
enough water or fruit juice (apricot nectar, strawberry nectar etc.) to
pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in refrigerator until slightly thickened.
Combine the cranberry-apple mixture with celery, drained pineapple
and nuts. Stir into gelatin mixture. Pour into lightly greased mold or
into individual serving molds. Chill until firm. Unmold and serve on a bed of lettuce or garnish with sour cream or slightly sweetened whipped cream and a very light sprinkling of cinnamon.

Serving Ideas : Serve with your Thanksgiving meal.


Avocado with Groundnut Dressing

2 avocados -- ripe
1 tablespoon lemon juice
2 tablespoons peanuts -- shelled
1/2 teaspoon paprika
1/2 teaspoon cinnamon
cayenne -- to taste
salt -- to taste
fresh chives -- to garnish

Peel the avocados; cut out the stone and cut into cubes. Sprinkle with
lemon juice and set aside. Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds. Mix the peanuts and spices well. Sprinkle over the avocados with finely chopped chives.

Refrigerate until ready to serve.


Bacon-Avocado Potato Salad

6 medium boiling potatoes
2 avocados -- cubed
8 slices bacon
1/2 cup chopped onions -- chopped
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
salt
black pepper
paprika
1/4 teaspoon mustard powder
2 tablespoons fresh parsley -- chopped
1 tablespoon fresh cilantro -- chopped

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste.

When potatoes are tender, drain, peel, and dice. While still warm,
pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.


BAJA CHICKEN PASTA SALAD


3/4 pound Chicken Breast -- *
6 ounces Dried Mixed Fruit -- **
1 cup Ring Macaroni Or Orzo -- Raw
1 cup Jicama -- Cubed
2 Green Onions/Tops -- Sliced
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Sour Cream Or Plain Yogurt
1 teaspoon Red Chiles -- Ground
1/4 teaspoon Salt

* The chicken breast should be boneless, skinless and weigh about 3/4
** You should use 1 6-oz package of diced mixed fruit.

Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1
cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.

Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.


Balsamic Dressing

3/4 cup Water
1/4 cup Balsamic vinegar
3 teaspoons Capers
2 teaspoons Dijon mustard
1 1/2 teaspoons Dried basil
1 tablespoon Fresh parsley -- chopped (opt)
-----PER TBLSPOON-----
*cals
*mg sodium

Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor. Store in a covered container in the refrigerator. Makes about 1 cup.

Note: If you don't have balsamic vinegar, you may substitute
another kind. But, if this be the case, start with water and vinegar in equal proportions.


Barbecue Cubes

3 ounces Lemon Jell-O -- (1 Pkg.)
3/4 cup -- Boiling Water
8 ounces Tomato Sauce -- (1 can)
1 1/2 teaspoons Vinegar
1/2 teaspoon Salt
Pepper -- Dash Of
1 tablespoon Horseradish

Dissolve Jell-O in boiling water. Mix all other ingredients, and when
Jell-O is at room temperature, add and mix well. Pour into oiled 8-inch
square pan.

Chill until firm. Cut into cubes and serve atop salad to go with your
barbecue.


Basic Potato Salad


2 pounds new potatoes
1/2 pound mushrooms
3 green onions
3 stalks celery
3 tablespoons vinegar
2 hard-boiled eggs
2 tablespoons Dijon mustard
1/4 cup mayonnaise
Salt, pepper

Cover potatoes in pan with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl. When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl. Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl.

Add mustard and mayonnaise, and season to taste with salt and pepper,
mixing everything together gently.


Bavarian Potato Salad

4 cups Potatoes -- *
2 cups Chicken broth -- **
1/2 teaspoon Salt
1/4 cup Vegetable oil
1/3 cup Onion -- chopped
1/2 teaspoon Sugar
2 tablespoons Lemon juice
Pepper -- as desired

*Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial.

Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice.
Pour over potatoes. Marinate salad 1 to 2 hours before serving.
Serve at room temperature.


Bavarian Sausage Salad

1/2 pound Knockwurst -- cooked / cooled
2 each Pickles -- small
1 each Onion -- medium
3 tablespoons Vinegar
1 tablespoon Mustard -- prepared *
2 tablespoons Vegetable oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Paprika
1/4 teaspoon Sugar
1 tablespoon Capers
1 tablespoon Parsley -- chopped

* Mustard must be the strong Djon or Gulden Type.
Cut the knockwurst into small cubes. Mince the pickles and onion. Mix
together the vinegar, mustard and oil. Add salt, pepper, paprika and
sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in
the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.


Bean and Tuna Salad

3 cups Water
2 cans Cannellini beans
1/3 cup Olive oil
3 teaspoons Red wine vinegar
1 teaspoon Salt
Fresh pepper to taste
1 medium Red onion
12 ounces Tuna -- drained

Directions: Mix together oil, vivegar, salt and pepper. Pour over beans
and onion in a shallow bowl. Cover and refrigerate at least 1 hour. Transfer bean mixture to serving platter with slotted spoon. Break tuna into chunks and arrange on bean mixture.


Bean Salad

1 cup kidney beans -- dry
1 cup lima beans -- dry
1 cup pinto beans -- dry
1 cup garbanzo beans -- dry
1 cup green beans
1 red onion -- chopped
3 tablespoons fresh chopped parsley
freshly ground black pepper -- to taste
-VINAGRETTE-
1/3 cup virgin olive oil
3/4 cup red wine vinegar
1 teaspoon dry mustard
3 cloves garlic -- minced
2 teaspoons oregano

Soak all dry beans overnight in water to cover. Rinse and place in a large pot and fill with water to cover. Cook for 1 hour,or until done, then turn heat off and add green beans. let sit in the hot water for 30 minutes. Drain. Mix in the onion, parsley, pepper and vinaigrette. Refrigerate overnight.

Vinaigrette: Whisk all ingredients together and pour over salad.


Berried Avocado Grapefruit Salad

Bibb lettuce
Watercress
2 avocados -- seed, peel, slice
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing

Line serving platter or individual salad plates with lettuce and
watercress. Arrange avocado, grapefruit and raspberries over
and sprinkle with dressing.


BLACK & WHITE BEAN SALAD

2 cups Red onions -- finely chopped
2 tablespoons Olive or Vegetable Oil
1/3 cup Red Wind Vinegar
1/4 cup Chopped Red Pepper
2 tablespoons Minced Parsley
20 milliliters Garlic -- Minced
2 tablespoons NutraSweet (or) Spoonful (tm)
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup 15 oz. Great Northern Beans -- Rinsed and Drained
1 cup 15 oz, Black Beans -- Rinsed and Drained

Saute Onions in oil until crisp-tender in a medium skillet; Remove from
heat and cool until warm. Stir in vinegar, red pepper, parsley, garlic, NutraSweet (or) Spoonfull (tm), salt and pepper.

In a serving bowl put the beans, (both types) and pour the onion mixture over them. Mix well and serve.
Makes 8 servings


BLACK BEAN & RICE SALAD

2 cups Cooked rice -- cooled to room tempe
1 cup Cooked black beans
1 cup Chopped fresh tomato
2 ounces Cheddar cheese (optional) -- - shredded
1 tablespoon Snipped fresh parsley
1/4 cup Light Italian dressing
1 tablespoon Fresh lime juice
Lettuce leaves

Combine rice, beans, tomato, cheese (if desired), and parsley in large
bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves.


BLACK BEAN AND CORN SALAD

2 cups Dried black beans -- - (picked over and r

30 ounces -Canned black beans -- - (rinsed and draine
1/3 cup Freshly squeezed lime juice
1/2 cup Olive oil
1 Garlic clove -- minced
1 teaspoon Fine sea salt
1/8 teaspoon Cayenne pepper
2 Ears corn -- - (kernals cut off)

1 1/2 cups -(thawed) Frozen corn
1 Avocado -- - peeled, stone remo
cut into 1/2-inch pieces
1 small Red bell pepper -- seeded
and cut into 1/2" pieces
2 medium Tomatoes -- - cut into 1/2-inch
6 Green onions -- with tops
finely chopped
1 Fresh hot chile pepper -- - seeded and minced
1/2 cup Coarsely chopped cilantro -- - (optional)

If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches. Place the bowl in a cool place and let the beans soak for 6 to 12 hours. Drain and rinse the beans.

Put the beans into a large pot and add enough fresh water to cover the
beans by 1 inch. Bring to a simmer over medium high heat, reduce the
heat, cover, and simmer until the beans are barely tender. 1-1/2 to 2
hours (depending on the age of the beans). Thoroughly drain the beans and let them cool.

Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.
Cover with the lid and shake until the ingredients are well mixed.

In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro. Shake the Lime Dressing and pour it over the salad. Stir until well coated. (The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.)

Makes 4 to 5 main-course servings or 8 to 10 side-dish servings.


BLACK BEAN AND RICE SALAD

2 cups Cooked or canned black beans -- - (rinse & drained c
2 cups Cooked rice
1 1/2 cups Fresh cilantro
1/4 cup Lime juice
3/4 cup Oil
1/2 cup Chopped onion
2 Garlic cloves -- crushed
Salt
Freshly ground black pepper

Mix the beans, rice, and cilantro together in a bowl. Place the lime
juice in a small bowl and whisk in the oil. Add the onion and garlic and toss with the rice and beans. Add salt and pepper to taste.


BLACK BEAN AND RICE SALAD (VEGAN)

2 cups Cooked rice -- cooled
1 cup Cooked black beans
1 cup Chopped tomatoes
1/2 cup Cheddar cheese, shredded -- op
1 tablespoon Fresh parsley -- snipped
1/4 cup Low calorie italian salad dr
1 tablespoon Fresh lime juice
Lettuce leaves

Leftover black beans and rice combine to make a great lowfat, low
cholesterol salad. Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl. Pour dressing and lime juice over rice mixture; toss. Serve on lettuce leaves.


BLACK BEAN AND SALSA SALAD

1/2 can (15 oz) corn -- drained
1/2 can (15 oz) Black beans -- drained
3/4 cup Celery -- chopped
1/4 cup Green onion -- chopped
1/8 cup Cilantro -- chopped
6 ounces Salsa
1/8 cup Red wine vinegar

In a large bowl, combine first five ingredients; mix well. Blend salsa and vinegar. Pour over salad and toss well. Cover and chill.
Spoon onto lettuce leaves.


BLACK BEAN RELISH II

2/3 cup Black beans -- cooked until
tender and drained
1/2 bn Cilantro -- chopped
1/2 cup Corn
1/3 cup Red bell peppers; seeded -- and diced the size
of the beans
2 tablespoons Olive oil
1 Lime -- juiced
2 dashes Tabasco sauce (or to taste)
Salt (to taste)
Pepper (to taste)

In a medium bowl place all of the ingredients and stir them together. Let the relish sit for 1 hour before serving it.


Black Bean Salad

2 can 15 oz black beans -- rinsed and drained
6 scallions -- thinly sliced
1 cup cherry tomatoes -- quartered
1 small yellow bell pepper -- seeded and diced
2 jalapeno peppers -- seeded and chopped
1/4 cup cilantro -- finely chopped
1/4 cup sherry vinegar
2 tablespoons olive oil
1 teaspoon dijon mustard
1 teaspoon cumin -- ground
1/2 teaspoon oregano -- dried
salt and pepper -- to taste

Toss all together and chill for at least an hour.


BLACK BEAN SALAD WITH ORANGES

3 each Garlic cloves -- minced
1/2 each Red onion -- chopped
1/2 each Red bell pepper -- diced
1/2 each Yellow bell pepper -- diced
1 teaspoon Cumin
2 teaspoons Coriander
Juice of 4 limes
1/2 cup Olive oil
1 each Jalapeno pepper -- minced
2 cups Cooked black beans
1 tablespoon Cilantro
2 each Oranges, peeled -- sectioned

Combine first nine ingredients in order in large bowl. Toss on beans &
oranges. Mix to coat. Season to taste with salt & pepper.


BLACK BEAN WITH PEPPERS & CUMIN VINAIGRETTE

1 1/4 cups Dried black beans -- soaked
4 cups Water
1 each Bay leaf
1/2 teaspoon Salt
1 tablespoon Red wine vinegar
1 each Clove garlic -- minced
1/4 teaspoon Cumin
1 teaspoon Hot pepper sauce
1 tablespoon Chopped cilantro
2 tablespoons Olive oil
1/2 each Red pepper -- diced
1/2 each Yellow pepper -- diced
1/2 each Green pepper -- diced
1 each Red onion -- diced
4 each Scallion -- thinly sliced

Drain beans & rinse well. Put in a large pot with the water & bay leaf.
Bring to a boil & simmer for 1 to 1 1/2 hours. Drain.

Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro & olive oil in a small bowl. Pour over warm beans. Toss well. Add remaining ingredients. Toss gently, garnish with fresh cilantro & serve at room temperature.


BLACKENED CHICKEN WITH CAESAR SALAD

-----FOR CHICKEN-----
1 Bottle prepared Italian
Dressing (8oz)
1/2 cup Dry white wine
4 Chicken breasts halves
Skinned and de-boned
1 tablespoon Dried marjoram leaves
1 tablespoon Dried oregano leaves
1 tablespoon Dried thyme leaves
1 teaspoon Salt
1 teaspoon Black pepper -- freshly ground
1/2 teaspoon Ground red cayenne pepper
1/2 cup Butter or margarine -- melted
-----FOR SALAD-----
1 can 2 oz Anchovies
3 tablespoons Fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Fresh parsley -- chopped
1 teaspoon Dijon style mustard
1/2 teaspoon Freshly ground black pepper
1 Garlic clove -- crushed
1/4 cup Olive oil
2 tablespoons Parmesan cheese -- grated fresh
10 cups Salad greens -- mixed

BLACKENED CHICKEN Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times. Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor. Spread mixture on plate. Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes.

Drain chicken; dip into seasoning mixture to coat both sides, shaking off excess. Place in hot skillet; pour 2 T butter over each piece.
Reduce heat to medium; cook chicken 3 to 5 minutes on each side until
cooked through. Serve chicken, sliced, on top of caesar salad. CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl; stir in the lemon juice, worcestershire sauce, chopped fresh parsley, dijon style mustard, freshly ground black pepper and the crushed garlic. Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese. Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.


Blue Cheese Potato Salad

-----Mix together-----
2 bunches green onions -- washed and chopped
5 stalks celery -- chopped
1/2 cup fresh dill -- chopped
1 cup mayonnaise
1 cup sour cream
2 teaspoons lemon juice
Salt and pepper to taste
---Add about-----
1/2 cup crumbled blue cheese -- to 3/4, and mix well

Let mixture sit overnight (very important), as the blue cheese needs to
blend with the dressing. Then, toss dressing with about 5 pounds of
cooked, cut potatoes, more salt, and a little vinegar. I use small red potatoes, and then cut them into quarters or sixths if they are larger. I cut them first and then cook them, just until they are done, and then rinse them in cold water to stop cooking. Then I usually toss them with a little vinegar and salt - remember, potatoes SOAK up salt.


Blue Cheese Salad

1 cup Sour cream
1 cup Mayonnaise
1 tablespoon Dry mustard
1 tablespoon Oregano
1 tablespoon Fresh ground black pepper
4 ounces Blue cheese
1/2 tablespoon Garlic oil
1 tablespoon Lemon juice
1 each Package fresh spinach

Blend the sour cream and mayonnaise together in a bowl. Stir in the
mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing.

Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve. When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon ....the list of fattening goodies will be endless.
Yield 6-8 portions


BONNIE'S POTATO SALAD

1/2 cup Salad oil
1 cup Salad dressing
1 tablespoon Mustard
2 tablespoons Vinegar
2 tablespoons Sugar
8 each Potatoes cooked, peeled -- and
1/2 cup Onion-chopped
1/4 cup Pickles-chopped
2 each Celery-chopped
3 each Eggs -- hard-cooked and chop
1 teaspoon Celery seed
Salt -- to taste
Pepper -- to taste

In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In large bowl, place diced potatoes. Add onions, pickles, celery, celery seed, and eggs. Salt and pepper to taste. Add dressing.
Toss lightly to coat.


BOSTON BEAN SALAD

1 15 oz can navy beans
Drained and rinsed
1 15 oz can red beans -- drained
And rinsed
1 15 oz can black beans
Drained and rinsed
2 Stalks celery -- sliced (about
1 Cup)
1/2 cup Thinly sliced green onion
1/2 cup Vinegar [or more]
1/4 cup Molasses
1 tablespoon Dijon-style mustard
1/4 teaspoon Pepper
2 cups Torn curly endive

In a large bowl, combine beans, celery, and green onion. For dressing,
combine vinegar, molasses, mustard and pepper, and mix well. Pour over
bean mixture, stir to coat. Cover and chill for 4 to 24 hours (the longer the better!), stirring occasionally. Just before serving, stir in endive.


Broccoli Sesame Salad

1 head broccoli
2 tablespoons olive oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
4 tablespoons sesame seeds -- toasted

Wash broccoli, discarding leaves and toughest part of stem. Blanch
entire head in boiling water for one minute. Rinse under cold water. Break off florets and cut remaining stem (peeled, if desired) into 2" pieces.

Preheat oven to 450 degrees. Pour olive oil onto a baking sheet.
Spread broccoli pieces in one layer, turning to coat with olive oil. Roast at 450 degrees for 5 minutes, turn broccoli pieces over, and continue roasting until broccoli begins to brown, about 5 minute more.

Whisk together soy sauce, vinegar, and sesame oil. Stir in 3
tablespoons sesame seeds. When broccoli is done, transfer to a bowl and
pour dressing over it, stirring gently to coat. Sprinkle with remaining
tablespoon sesame seeds. Serve warm or at room temperature.


Broccoli Salad

1 each Head of broccoli flowerets
3/4 cup Shredded cheddar cheese
1/2 cup Drained kidney beans
1/2 each Basket of 1/2'd cherry tom
1 each Small onion (cut thin)
3/4 cup Sliced fresh mushrooms
1 package Good Seasons Italian salad mix

Toss and marinate 4 hours or overnight.


Buffet Make-Your-Own Salad

2 chickens -- cooked, * see note
4 cups cooked rice
3 cans chow mein noodles -- large cans
5 cups gravy -- ** see note
3 cups celery -- diced
10 green onions -- sliced
16 ounces pineapple chunks in juice -- drained
2 cups cheddar cheese -- shredded
1 cup toasted almonds -- slivered
1 1/2 cups toasted coconut
1 cup black olives -- chopped

* Broiler-fryer chickens. Cook, skin, bone and cut into bite-sized pieces.
** Use chicken gravy or combination of broth, chicken soup and gravy.

Heat chicken and gravy together. Place in pretty serving or chafing dish. Place other items in a decorative fashion on buffet table. Guests can build their own salads using these ingredients.

This can be made in advance and stored separately, ready to assemble when needed.


Cabbage Fruit Salad With Sour-cream

2 cups Cabbage; raw -- shredded
1 each Apple; med., diced -- unpeeled
1 tablespoon Lemon juice
1/2 cup Raisins
1/4 cup Pineapple juice
1 1/2 teaspoons Lemon juice
1/4 teaspoon Salt
1 tablespoon Sugar
1/2 cup Sour cream

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.


Caesar Salad Dressing, Low cal

1/3 cup Tofu
2 tablespoons Lemon juice
1 1/2 teaspoons Dijon mustard
1 each Garlic clove -- minced
1 teaspoon Anchovy paste -- or anchovy
1/4 teaspoon Salt
1 pinch Sugar -- pinch
1 pinch Pepper
2 tablespoons Parmesan cheese -- grated
1 tablespoon Olive oil

In small saucepan of simmering water, poach tofu for 2 minutes; drain,
chop coarsely and let cool. In blender, blend lemon juice, mustard,
garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup.


Cajun Coleslaw

5 tablespoons Mayonnaise -- (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoons Yellow mustard (heaping)
2 tablespoons Ketchup
2 tablespoons Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & perrins
1 each Juice of mediums size lemon
3 teaspoons Salt (to taste)
4 each Bell peppers -- sliced
2 each Onions, medium -- shredded
1 each Large cabbage -- shredded

Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.

Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.


Calico Salad

1/2 cup Sugar
1/2 each Green pepper -- chopped
1/2 cup Salad oil
1 each Med. onion -- chopped or rings
1/2 cup Vinegar
1 can Cut green beans
1 teaspoon Salt
1 can Red kidney beans
1/2 teaspoon Pepper
1 can Yellow wax beans

Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad.
Chill.


California Bean Sprout Salad

1 head Romaine lettuce -- small head
1 head leaf lettuce -- small head
1 cup jicama -- cut in 2-inch strips
2 cups bean sprouts -- cooked
1/4 cup cider vinegar
1 teaspoon sugar
1/4 tablespoon salt
1/2 cup cucumber -- diced
1 red pepper
1 avocado -- cubed
1 hard-boiled egg
1 teaspoon sesame oil -- optional

Prepare the red pepper by washing, cut in half and remove seeds and membranes, cut into small strips.

Wash lettuce, spin or blot dry and place in plastic bag with a paper towel; seal bag and refrigerate.

Cut peeled jicama into strips such as French fry-size and refrigerate until serving time.

In saucepan, bring 1 quart water to a boil. Add the bean sprouts and blanch for two minutes. Remove and run under cold water briefly. Immerse in a bowl of ice water for one minute, drain well. Mash boiled egg or put through a sieve. Refrigerate.

In a small bowl, blend vinegar, sugar and salt. In a large bowl,
combine bean sprouts, diced cucumbers, strips of red pepper and avocado
cubes. Add 1 teaspoon of sesame oil if desired and blend this mixture
well.

Add the vinegar mixture to the bean sprout mixture and toss to
combine. Cover bowl tightly and refrigerate 1 hour.

To serve, tear lettuce into bite sized pieces and divide equally
among 4-6 salad plates. Top with the sprout mixture, sprinkle with the
chopped egg, and arrange the jicama strips on one side of salad. Needs no further dressing to be a delicious and healthy dish.


California Chicken Salad

2 cups cooked chicken -- chopped
1/2 cup Monterey jack cheese -- shredded
1/2 cup cheddar cheese -- shredded
1 avocado -- diced
1/2 cup olives -- chopped
1 tomatillos -- chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions -- chopped
black pepper
2 tablespoons mayonnaise
1 teaspoon green chiles -- minced
2 teaspoons sun-dried tomatoes, oil-packed -- minced

* A tomatillo is also known as a Mexican Cherry tomato.
** Use a dash of onion juice instead of minced onions if preferred.

Lightly mix the first 10 ingredients together. Moisten with
mayonnaise, using more or less as desired. Mound in 4 decorative serving dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on top. Chill for 1 hour.

Serve with corn chips or crisp-fried tortillas as a light lunch.


Carrot Raisin Salad

2 Tbsp Raisins
1 Tbsp Cider Vinegar
1 C Carrots -- coarsely shredded
1/2 C Pineapple Chunks In Juice -- drained
2 Tbsp Pineapple Juice -- unsweetened
dash Ground Cinnamon
dash Ground Nutmeg

Combine raisins and vinegar in a med. bowl; let stand 15 min. Add carrot and pineapple tidbits; stir well. Combine pineapple juice, cinnamon, and nutmeg; pour over carrot mixture, and toss well. Cover and chill.


Catfish and Crawfish Mold

1 Cup Chopped parsley
1 Cup Cream cheese
1/2 Cup Dry white wine
Salt, to taste
1 Tablespoon Lemon juice
1 Pound Catfish meat, cooked
1 Teaspoon Louisiana hot sauce
1 Pound Crawfish meat, cooked
1 Tablespoon Lea & Perrins

Chop catfish and crawfish in food processor. Add wine, parsley, lemon
juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp if crawfish aren't available.


Caesar for Two

1 each Clove garlic -- minced
1 each Head romaine lettuce
1 each Tin Anchovies (Millionares)
Croutons
4 each Bacon chopped
2 tablespoons Olive oil
2 tablespoons White vinegar
2 tablespoons Worcestershire
Dash tobasco
Lemon
2 each Egg yolks
Cappers
3 tablespoons Parmasean cheese

Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers &
chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese.


Caesar Salad

20 each Large romaine leaves
1 each Head lettuce
1 cup French bread cut 1/2 in cube
1 each Large garlic clove
1 each Egg
1/4 teaspoon Salt
1/2 each Juice of one lemon
1/4 cup Olive oil
1/2 teaspoon Worcestershire sauce
1/4 cup Grated romano cheese
1 each Fresh ground pepper to taste

Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again.
Arrange on 2 dinner plates. Garnish with croutons Makes 2.


Celery Seed Dressing

1/2 cup Sugar
1/4 cup Lemon Juice
2 teaspoons Cider Vinegar
1 teaspoon Dry Mustard
1/2 teaspoon Salt
1/2 cup Vegetable Oil
1 teaspoon Celery Seed OR Poppy Seed

In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed.

Chill to blend flavors. Makes about 1 cup. Suggested Serving is to serve with all types of fresh fruit salads.


Cherry Coke Salad

40 ounces Cherries; Dark, Pitted -- 2 cn
3 ounces Jello -- Cherry Gelatin (1 pk
20 ounces Pineapple; Crushed -- (1 Cn)
1 cup Coca-Cola
1/2 cup Chopped Pecans

Heat cherries and their juice to boiling. Remove from heat and add Jello. Stir. Add pineapple, juice and all. Pour in coke and nuts.
Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2 hours or until set. Serve cold.


Cherry Tomato Salad

1 pint cherry tomatoes
6 bacon slices
1/4 cup mayonnaise
1 tablespoon tarragon vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1 tablespoon fresh basil -- chopped
6 leaves romaine lettuce
2 tablespoons chives -- chopped

Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; drain thoroughly on paper towels.

Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over
tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing. Serve on lettuce leaves, sprinkled with chives.

Serve at once or refrigerate until ready to serve.


Cherry Waldorf Gelatin

2 cups Boiling Water
6 ounces (1 pk) Cerry Flavor Gelatin
1 cup Cold Water
1/4 cup Lemon Juice
1 1/2 cups Chopped Cored Apples
1 cup Chopped Celery
1 cup Chopped Walnuts Or Pecans
Lettuce Leaves
Garnishes*

* Garnishes to include Apple slices and/or celery leaves.

In medium bowl, pour boiling water over gelatin; stir until dissolved. Add cold water and lemon juice; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight. Unmold on lettuce leaves and garnish as desired.


CHICKEN AND BLACK BEAN SALAD

30 ounces Black beans; drain -- rinse
3 cups Chicken; cooked -- cubed
6 Green onions -- sliced
1 Sweet red pepper -- chop
1 Sweet yellow pepper -- chop
2 Tomatoes -- coarse chop
1/4 cup Coriander; chop -- fresh
-----DRESSING-----
1 Jalapeno pepper -- minced
1 teaspoon Grated lime rind
1/4 cup Lime juice
10 milliliters Garlic -- minced
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Vegetable oil

Use canned black beans (15oz (425mL) per can) In large bowl, gently stir together black beans, chicken, onions, red and yellow peppers and
tomatoes.

Dressing: in small bowl, whisk together jalapeno pepper, lime rind and
juice, garlic, salt and pepper; gradually whisk in oil. Pour over salad; add coriander and toss gently.


CHICKEN BROCCOLI SALAD

1/3 cup Uncooked Bulgur
(1 C. Cooked Brown Rice
May Be Substituted For
Bulgur.)
2 2/3 cups Boiling Water Divided
1 teaspoon Chicken Bouillon Granules
10 milliliters Garlic Crushed
1 (10 Oz.) Chicken Breast
Skinned
1/2 cup Broccoli Flowerets
2 tablespoons Minced Green Onions
1 teaspoon Lime Juice
1/4 teaspoon Pepper
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Minced Gingerroot

Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside.

Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A
Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken. Cover,
Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Discard Broth. Bone Chicken & Cut Into Bite Side Pieces,
Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender.

Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red
Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2 To 3 Hours.


CHICKEN CAESAR SALAD

4 1 oz. slices French bread
Vegetable cooking spray
1/2 teaspoon Garlic powder
2 pounds Boneless chicken breasts
1/3 cup Fresh lemon juice
1/4 cup Red wine vinegar
1 tablespoon Olive oil
1 teaspoon Anchovy paste
1/4 teaspoon Fresh ground pepper
50 milliliters Garlic
9 cups Romaine lettuce
1/4 cup Grated parmesan cheese

1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or until lightly browned and set aside.

2. Coat a large nonstick skillet with cooking spray; place over med-
high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside.

3. Combine lemon juice and next 5 ingredients in container of an
electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat.

4. In a large salad bowl, place the lettuce. Drizzle remaining lemon
juice mixture over lettuce and toss well. Add the chicken mixture and
cheese, and toss gently to coat. Serve with croutons.


CHICKEN CURRY RICE SALAD

1/2 cup Plain yogurt
3 tablespoons Curry powder -- divided
1 Garlic clove -- minced
1/2 teaspoon Salt
1/4 teaspoon Ground red pepper
4 Chicken breasts -- - (boneless, skinless
3 cups Cooked rice -- cooled
(cooked in chicken broth)
1 medium Red pepper -- julienned
1/2 medium Red onion -- sliced
1 cup Snow peas -- julienned
2 Green onions -- sliced
1/3 cup Raisins
1/4 cup Unsalted peanuts -- chopped
1/4 cup Light Italian dressing

Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red
pepper in medium bowl; mix well. Place chicken in mixture; stir to coat.

Cover and marinate 4 to 6 hours in refrigerator. Grill or broil chicken and cut into strips; refrigerate. Combine rice, remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts; mix well. Cover and refrigerate one hour. Pour dressing over salad; toss. To serve, place chicken strips over salad.


Chicken Salad

1 each Small sweet pickle
1 each 1-inch piece onion
1 each Cooked chicken breast -- cubed
1/3 cup Mayonnaise
1/2 teaspoon Sugar
1 dash Salt
1 dash Pepper

Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses. Yield: 1 Cup


CHICKEN SALAD ASIAN-STYLE

4 Chicken breast halves -- cooked, skinned, boneless broken into small pieces
1 can Water chestnuts (8 oz can) -- drained, sliced
3 Green onions with tops -- chopped
1/4 cup Sesame seeds -- toasted
1/3 cup Sliced almonds -- toasted
1 tablespoon Poppy seeds
Dressing
1 can Chow mein noodles (3 oz can)
1 Medium head iceberg lettuce -- broken into small pieces

In large bowl, mix together chicken, water chestnuts, green onions, sesame seeds, almonds and poppy seeds. Pour Dressing over chicken mixture; toss gently to mix well. Refrigerate salad until chilled, about 2 hours.

At serving time, mix chicken mixture with noodles and lettuce. Makes 6
servings.

DRESSING: In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper.
Add 1/2 cup salad oil; shake to mix well.


Chicken Salad Mari

---- Dressing: -----
3/4 cup mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon fresh parsley -- chopped
1 tablespoon chives -- chopped
1 teaspoon fresh basil
2 tablespoons black olives -- chopped
1/4 teaspoon black pepper
salt -- to taste
---- Salad: -----
3 cups chicken, light meat -- cubed
1 pint cherry tomatoes
Romaine lettuce leaves -- chopped

To prepare dressing, combine the dressing ingredients, blend well and refrigerate at least 30 minutes.

To assemble salad, tear romaine lettuce into bite sized pieces and
place on individual serving plates. Mix cubed cooked chicken with chilled dressing; divide evenly on the lettuce. Cut cherry tomatoes in half and place around edges of salad. Serve with crisp croutons sprinkled on salad if desired.

If you wish to prepare the salad ahead of time, refrigerate the
chicken, lettuce, tomatoes and dressing in separate covered containers and assemble just before serving.


Chicken Salad Supreme

1 cup Mayo Or Salad Dressing
1/4 cup Lime Juice
1 teaspoon Salt
1/4 teaspoon Ground Nutmeg
4 cups Cubed Chicken Or Turkey
11 ounces (1 cn) Mandarin Oranges *
1 cup Seedless Green Grape Halves
3/4 cup Chopped Celery
1/2 cup Slivered Almonds -- Toasted

Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime
juice, salt, and nutmeg. Add remaining ingredients; mix well.
Chill. Serve on Lettuce leaves. Refrigerate leftovers.


CHICKEN SALAD WITH BLACK BEANS

1/4 cup Fermented Chinese blk. beans
1 pound Snow peas
1/4 cup Dry sherry
1 cup Low-sodium chicken broth
2 tablespoons Finely minced garlic
2 teaspoons Finely minced fresh ginger -- =OR=-
1 tablespoon -Powdered ginger
4 Chicken breast halves -- (boned)
3 tablespoons Salad oil
2 tablespoons Dark sesame oil (optional)
1/4 bn Cilantro

SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water.
Meanwhile, cook the snow peas in boiling salted water for 30 seconds.
Immediately drain and plunge into ice water to chill. Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside. In a 2-quart saucepan, combine the black beans with the sherry and cook for 1 minute over high heat. Add broth, garlic and ginger and bring almost to a boil.

Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes.
Remove from heat and let the contents of the pan steep, covered, for 5
minutes. Remove the chicken breasts to a plate and return the pan to the stove. Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10 minutes, then transfer the mixture to a blender. Running the blender on medium, slowly add both oils.

When it's time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate. Slice the chicken diagonally across the grain into thin strips. Fan chicken breasts around the snow peas. Arrange vegetables around the chicken and sprinkle with cilantro.


CHICKEN SALAD WITH LEMON, RAISINS AND CROUTONS

-----CROUTONS-----
1 1/2 cups French bread cubes -- about 1/2-inch cubes
Olive oil spray -- or nonstick cooking
-----SALAD-----
1 pound Chicken breasts -- boneless and skinles
2 Stalks celery -- minced
1/3 cup Golden raisins
Peel of 1 lemon -- finely grated
6 Romaine leaves
6 Radicchio leaves -- (see note)
2 teaspoons Lemon juice
1 teaspoon Olive oil
-----DRESSING-----
1/2 cup Plain nonfat yogurt
1/3 cup Light mayonnaise
2 tablespoons Lemon juice
2 teaspoons Dijon-style country mustard -- or grainy mustard
2 teaspoons Honey
1 tablespoon Minced fresh rosemary leaves
1/8 teaspoon Salt -- to 1/4 ts
Freshly ground black pepper -- to taste

1. TO PREPARE THE CROUTONS: Spray a baking sheet with 3 sprays of the
olive oil spray or nonstick cooking spray. Spread the bread cubes on the sheet and spray lightly again 3 times. Place in a preheated 350-degree F oven about 20 minutes, or until golden. Remove from the oven and cool.

2. TO PREPARE THE SALAD: Place the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low.
Cook 10 minutes, or until chicken is cooked through. Remove from the
liquid and cool. Cut into small chunks or pull into shreds.

3. Combine the chicken with the celery, raisins and lemon peel.

4. TO PREPARE THE DRESSING: In a bowl, stir together the yogurt,
mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper.
Stir into the salad, cover and refrigerate until ready to serve.

5. Wash the romaine and radicchio, pat dry and wrap in paper towels.
Refrigerate.

6. When ready to serve, stir together 2 teaspoons lemon juice and 1
teaspoon olive oil. Tear the lettuce into small pieces and toss with the lemon-oil mixture. Divide between plates and top with the chicken salad. Garnish with the croutons.

Note: If radicchio is unavailable or too expensive, substitute red leaf
lettuce.


Chicken Taco Salad, Low Fat

1 pound Chicken meat -- white skinless
1/2 cup Lettuce -- torn into pieces
2 medium Tomatoes -- cut into pieces
1 can Kidney beans -- rinsed and
Drained (15 oz. size)
1 package Taco seasoning mix
1/2 cup Cheddar cheese -- non fat
Hot sauce to taste
1/2 package Tortilla chips -- *baked*
(1 GM fat per 20 chips)
Bottle Kraft fat free salad
Dressing -- Catalina

Place chicken in a bowl and cover with waxed paper.
Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as directed, substituting chicken for beef. Place lettuce, tomatoes, and chips in a large bowl. Add drained beans, grated cheese, and salad dressing. Mix well. Serve immediately.


Chicken-Pasta Salad With Blueberries

9 Oz. Pckg Frozen French Cut Green Beans -- thawed
3 Cups Chicken Breast -- cooked & shredded
3 Cups Fusilli Pasta -- cooked w/o salt or f
1 Cup Fresh Blueberries
3/4 Cup Celery -- thinly sliced
1/4 Cup Green Onion -- thinly sliced
2 Tablespoons Fresh Oregano -- finely chopped
1/2 Cup Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
1/4 Cup Mayonnaise -- (plus 1 Tbsp.)
3 Tablespoons Blueberry Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper -- coarsely ground
Lettuce Leaves -- (optional)

Place green beans between paper towels and squeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine
yogurt and next 4 ingredients in a bowl; stir well. Pour over
chicken mixture, toss gently. Cover and chill 2 hours. Serve on a
lettuce-lined serving plate.

Yield: 6 servings


Chicken-Pasta Salad With Blueberries #2

9 Oz. Pckg Frozen French Cut Green Beans -- thawed
3 Cups Chicken Breast -- cooked & shredded
3 Cups Fusilli Pasta -- cooked w/o salt or f
1 Cup Fresh Blueberries
3/4 Cup Celery -- thinly sliced
1/4 Cup Green Onion -- thinly sliced
2 Tablespoons Fresh Oregano -- finely chopped
1/2 Cup Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
1/4 Cup Mayonnaise -- (plus 1 Tbsp.)
3 Tablespoons Blueberry Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper -- coarsely ground
Lettuce Leaves -- (optional)

Place green beans between paper towels and squeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine
yogurt and next 4 ingredients in a bowl; stir well. Pour over chicken mixture, toss gently. Cover and chill 2 hours. Serve on a lettuce-lined serving plate.

Yield: 6 servings


Chili-Spiced Beef And Rice Salad

1 Lb Boneless Beef Top Sirloin Steak
2 Tsp Spicy Seasoning Mix -- divided
2/3 C Rice
1 Med Orange (Or Apple) -- cut in pieces
3 Green Onions -- thinly sliced
1/4 C Toasted Walnuts -- chopped

Cook rice according to package directions, adding 1 tsp Spicy Seasoning
Mix to the water. Should yield about 2 cups.

Heat 10-inch nonstick frying pan over medium heat 5 minutes. Meanwhile
rub 1 tsp seasoning into both sides of steak. Pan broil steak 12 - 14
minutes for rare to medium, turning once. Season with salt if desired. Meanwhile combine rice, fruit, onions, and walnuts. Carve steak into 1/4 inch thick slices. Arrange beef and rice mixture on individual plates or serving platter.


CHINESE CHICKEN SALAD IN WUN TUN BASKETS

1/4 cup Sugar
1/4 cup Vinegar
1/4 cup Salad oil
2 1/2 teaspoons Salt
1/2 teaspoon Brown sugar
2 pounds Chicken breasts or thighs -- - cooked and shredded
6 ounces Wun tun wrappers (about 30)
Salad oil for frying
1 Head lettuce -- shredded
1 Green onion -- sliced
1/2 cup Slivered almonds -- toasted

Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar; mix
well. Pour over chicken, marinate for at least 20 minutes or longer. Heat oil to 375 F. Place one wun tun wrapper in basket ladle, fit another ladle on top wrapper to hold in place. Deep fry in hot oil until golden brown; drain. Repeat until all wrappers are made into mini baskets. Place baskets on a platter lined with lettuce. Fill each basket with lettuce, chicken, green onion and almonds. Serve immediately. Makes 10 servings.


Chinese Chicken-Noodle Salad #2

4 Ounces angel hair pasta -- uncooked
1 Cup (1/2-in) diagonally sliced fresh snow peas
2 Cups shredded cooked chicken breast -- approx 3/4#
1/2 Cup diced red bell pepper
1/4 Cup sliced green onions
1 medium cucumber, peeled, halved
lengthwise, and sliced -- about 3/4 cup
3 Tablespoons low-sodium teriyaki sauce
2 tablespoons rice vinegar
2 teaspoons sesame seeds -- toasted
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper

Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow peas; cook an additional minute. Drain and rinse under cold, running water; drain well. Combine pasta mixture, chicken, and next 3 ingredients in a bowl; set aside.

Combine teriyaki sauce and next 5 ingredients in a bowl; stir well. Pour
over pasta mixture, and toss well. Serve at room temperature or chilled.

Yield 4 1-1/2 cup servings.


Chinese Coleslaw

4 cups Chinese cabbage -- shredded
8 1/4 ounces Pineapple, crushed -- drained*
8 ounces Water chestnuts -- sliced **
1 cup Parsley, fresh -- snipped
1/4 cup Green onions -- sliced
1/4 cup Mayonnaise -- reduced calor.
1 tablespoon Mustard -- prepared
1 teaspoon Gingerroot -- grated

* packed in its own juice ** drained

Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and gingerroot. Cover and chill.

Spoon dressing over the cabbage mixture; toss to coat.


Chinese Cucumber Salad

3 cucumbers
1 teaspoon salt
3 tablespoons soy sauce
2 quarts rice wine vinegar
1 tablespoon sugar
1 teaspoon sesame oil
2 tablespoons scallions -- finely chopped
1 tablespoon fresh ginger root -- finely chopped

Peel cucumbers. Slice thinly. Mix remaining ingredients and pour over cucumbers. Stir carefully. Chill.


Chinese Noodle Salad w/ Roasted Eggplant

The Noodles & The Marinade
7 tablespoons low sodium soy sauce
3 tablespoons balsamic vinegar
3 tablespoons sugar -- or more to taste
2 1/2 teaspoons red pepper oil
8 each scallions -- mostly white part,
-- thinly sliced
3 tablespoons cilantro -- chopped
14 ounces Chinese noodles
=20
The Eggplant & The Vegetable Garnish
1 pound Japanese eggplant
1 tablespoon ginger root -- 1 1/2 oz. peeled &
-- minced
1 clove garlic -- finely chopped
Reserved Marinade, from above
4 ounces snow peas -- strings removed, cut
-- in narrow strips
1/2 pound mung bean sprouts
3 tablespoons sesame seeds
1 each carrot -- medium size, cut in
-- jullienne
Cilantro leaves -- for garnish

Begin by making the marinade. Combine all the ingredients (except the
noodles) in a bowl, stir them together until the sugar is dissolved. Next, bring a large pot of water to a boil for the noodles. While it is heating, gently pull apart the strands of noodles with your fingers, loosening and fluffing them as you do so. Add the noodles to the boiling water without any salt, and give them a quick stir with a fork or a pair of chopsticks. Cook briefly until they are done but not overly soft, a few minutes at most. Immediately pour them into a colander and rinse them in cold water to stop the cooking. Shake the colander vigorously to get rid of as much water as possible, and put the noodles into a bowl. Stir the marinade again; then pour half of it over the noodles and toss them with your hands to distribute the marinade. Set the remaining marinade aside. If the noodles aren't to be used for a while, cover them with plastic and refrigerate them. The flavors, as well as the heat in the red pepper oil, will develop as the
noodles sit.

Preheat the oven to 400=B0F. Pierce the eggplants in several places and
bake them until they are soft and their skins have shriveled, about 20
minutes, depending on their size. Turn them over after 10 minutes so they will bake evenly. When the eggplants are done, remove them to a cutting board and slice them in half lengthwise. When they are cool enough to handle, peel the skin away from the flesh. Don't worry about any small pieces of skin that are difficult to remove - the flecks of dark purple - brown are pretty. Shred the eggplants, gently tearing them into 1/4 - inch strips. Add the ginger and garlic to the reserved marinade, then the eggplant strips. Turn the pieces over several times to make sure all the surfaces are well coated, and set them aside.
Bring a quart of water to a boil with a teaspoon of salt. Blanch the snow peas until they are bright green; then remove them with a strainer and rinse them in cool water. Cut them into long, narrow strips and set them aside.

Next, put the sprouts in the water and cook them for about 30 seconds. Pour them into a colander, rinse them with cold water, and lay them on a clean kitchen towel to dry. Roast the sesame seeds in a pan until they are lightly colored and smell toasty.

If the noodles have been refrigerated, allow them to come to room
temperature; then toss them with the eggplant strips and half the sesame seeds. Mound them on a platter, distribute the carrots, snow peas, and mung bean sprouts over the noodles, and garnish with the remaining sesame seeds and the leafy branches of cilantro.

Present the salad like this, layered and laced with the colorful garnishes, either on a single large platter or on individual plates. Once served, guests can toss the noodles and vegetables together to thoroughly mingle the different colors, textures, and tastes.


Chinese Pasta Salad

1 1/2 cups Snow peas
250 grams Rice vermicelli
Red pepper sliced thin
1/2 each English cucumber sliced thin
6 ounces Cooked shrimp
130 grams Crabmeat
1 tablespoon Fine chopped fresh ginger
1 each Chopped garlic clove
2 tablespoons Sesame oil
1/2 teaspoon Black pepper
1 1/2 teaspoons Salt
2 tablespoons Lemon juice
3 teaspoons Vegetable oil
1 teaspoon Red wine vinegar

Wash and trim snow peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving.


Chinese Pasta Salad with Creamy Ginger Dressing

1 pound Precooked shanghai noodles
1 each Dash sesame oil for noodles
1/2 pound Snow peas
1/2 pound Shrimp -- shelled deveined
2 tablespoons Coriander -- chopped
2 tablespoons Scallions -- minced
1 tablespoon Oil
------shrimp marinade-------
1 teaspoon Salt
1/4 teaspoon White pepper
1/2 teaspoon Chinese cooking wine
----------dressing----------
3 tablespoons Fresh ginger -- grated
1 each Small garlic clove -- crushed
1 each Egg yolk
1 teaspoon Egg white
2 teaspoons Lemon juice
2/3 cup Vegetable oil (not olive)
1 1/2 teaspoons Soy sauce
2 1/2 tablespoons Sesame oil
1 tablespoon Cream

Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to taste.
Garnish with scallions and coriander. Serve at room temperature.


Cilantro Slaw

1 Small Head Of Cabbage -- finely shredded
1 Small Onion -- minced
2 Tablespoons Fresh Cilantro -- minced
1 European Cucumber -- about 1 pound

Lime And Garlic Dressing:

1/2 Cup Salad Oil
1/3 Cup Lime Juice
2 Cloves Fresh Garlic -- minced, or pressed

Mix cabbage, onion, and cilantro. Peel and seed cucumber; cut into
3-inch-long sticks. (At this point, you may cover and refrigerate cabbage mixture and cucumber separately for up to 1 day.)

Dressing: Whisk together 1/2 cup salad oil, 1/3 cup lime juice, and 2
cloves of minced or pressed garlic. If made ahead, cover and refrigerate for up to 2 days; stir to reblend before using. Stir dressing into cabbage mixture; pile into a bowl or onto a platter. Garnish with cucumber; season to taste with salt and pepper.


Cobb Salad

1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch curly endive -- small bunch
1/2 head romaine lettuce
2 tablespoons chives -- minced
2 medium tomatoes -- peeled, seeded, dice
1 whole boneless skinless chicken breasts -- cooked, diced
6 bacon slices -- cooked, diced
1 avocado -- peeled and diced
3 hard-boiled eggs -- diced
1/2 cup Roquefort cheese -- crumbled

French Dressing

1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 garlic clove -- minced
1/4 cup olive oil
3/4 cup vegetable oil

Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives.
Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or
wedges across top of greens. Sprinkle with cheese. Chill. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table.


Coconut Cream Dressing

1/2 cup Sour Cream
3 tablespoons Flaked Coconut
1 tablespoon Honey
1 tablespoon Lime Juice

In small bowl, combine all ingredients, mix well.
Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing


Cold Noodles With Tahini Dressing

1 Pound Vermicelli
3 Tablespoons Tahini
2 Cloves Garlic -- finely minced
2 Tablespoons Lemon Juice
Salt And Pepper
1 Tablespoon Water
1/2 To 3/4 Cup Olive Oil

Mix tahini, garlic, lemon juice, salt, pepper, and water. Blend until
smooth. Gradually add the olive oil, while whisking until smooth and
medium thick. Boil the vermicelli and drain. Cool under water and toss
with sauce. Add fresh vegetables if desired.


Cold Potato Salad

6 each Potatoes -- large *
-- boiling water
1/2 teaspoon Salt
1 each Onion; medium -- minced
3 tablespoons Vinegar
1/2 teaspoon Mustard -- prepared
1 teaspoon Sugar
2 teaspoons Dillseed


* Potatoes should be peeled and quartered.
In medium saucepan cook potatoes in boiling salted water until
tender. Drain, reserving 3/4 cup of potato water.

Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours.

Stir in vinegar, mustard, sugar, and dillseed.
Potato salad will be creamy. Serve at room temperature.


Cole Slaw

5 tablespoons Mayonnaise -- (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoons Yellow mustard (heaping)
2 tablespoons Ketchup
2 tablespoons Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & Perrins
1 each Juice of mediums size lemon
3 teaspoons Salt (to taste)
4 each Bell peppers -- sliced
2 each Onions, medium -- shredded
1 each Large cabbage -- shredded

Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.

Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.


Coleslaw 2

2 1/2 pounds cabbage -- green
2 large carrots -- (3/4 Pound)
1 cup Mayonnaise -- Hellmann's Preferred
1/4 cup white vinegar -- serve to taste
3 tablespoons sugar
1 tablespoon mustard -- prepared
1 cup raisins

1) Trim the tough outer leaves from the cabbage. Cut the cabbage into
quarters and cut away the core from the cabbage pieces. finely shred the cabbage. There should be about 8 cups. Peel the carrots and trim the ends. Grate them on the coarse side of a grater.

2) Stir the mayonnaise, vinegar, sugar, and mustard together in a large
bowl until blended. Add the cabbage, carrots, and raisins and toss to
coat with the dressing. Let stand, tossing occasionally, about 15 minutes. Store, covered, in the refrigerator for at least a few hours and toss well before serving.


Confetti Chicken Salad

1/4 cup fresh lime juice
3 tablespoons olive oil
1 clove garlic -- crushed
1 teaspoon chili powder
1/4 teaspoon salt
2 cups chicken -- cooked and cubed
1 red bell pepper -- cut into thin strips
1/3 cup green onions -- sliced
2 tablespoons fresh cilantro -- or parsley, chopped
2 jalapeno peppers -- stemmed, seeded, min
3 cups cooked rice -- cooled
2 avocados -- seed,peel,cut in chu

Blend lime juice, oil, garlic, chili powder and salt in large bowl.
Add chicken, red pepper, onions, cilantro and hot peppers. Cover and
refrigerate 2 to 3 hours. Add rice and avocado chunks; toss
lightly, and serve.


Confetti Vegetable Relish

3 cups corn -- * see note
1/2 red bell peppers -- seeded and chopped
1/2 green bell peppers -- seeded and chopped
4 scallions -- thinly sliced
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 1/2 tablespoons white wine vinegar
black pepper -- to taste

* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3 cups.

Place the corn in serving bowl; add rest of ingredients and mix well.

Yield: about 3-1/2 cups.


Copper Pennies

2 pounds carrots -- sliced crosswise
1 small onion -- chopped
3 celery stalks -- chopped
1 sweet pepper -- chopped
1 can tomato soup, condensed
3/4 cup sugar
1/4 cup oil
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce

Cook carrots in salted water until tender. Drain. Add onion, pepper, and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots. Refrigerate overnight.


CORIANDER CHICKEN SALAD

1 cup Coriander -- chopped
3 Scallions (including tops) -- minced
2 Chicken breasts -- boneless
skinless
3 tablespoons Butter or margarine
1/4 cup Sesame seeds -- toasted
Garlic clove -- minced
1/2 Head of iceberg lettuce -- shredded
-----SESAME DRESSING-----
1 tablespoon Dry mustard
1 tablespoon -Water
1/2 cup Sesame oil
1/2 cup Salad oil
1/4 cup Soy sauce
3 teaspoons Sugar
1 tablespoon Lemon juice
1/4 teaspoon Chinese 5-spice powder

Cut chicken into strips (optional: soak in soy sauce for one hour).

Fry chicken in butter and garlic until brown. Reduce heat and simmer until done. Cool in the refrigerator. Toss cooled chicken with coriander, sesame seeds and scallions. Toss in sesame dressing (see below). Serve over a bed of shredded lettuce.

DRESSING: Make a paste of mustard and water. Blend in other ingredients until homogeneous. Optional: let dressing sit at room temperature over night to get well-blended mixture (but it tastes fine freshly made, too)


CORN, BLACK, BEAN AND RED PEPPER SALAD

2 cups Corn Kernels -- cooked
16 ounces Black Beans ;Can, rinsed
-- drained
1 Red pepper -- diced
4 tablespoons Olive oil
2 tablespoons Wine vinegar
1/2 teaspoon Cumin
Salt
Pepper
2 tablespoons Coriander -- sprinkle chopped

Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well, sprinkle with 2 tablespoons chopped coriander.


Cottage Cheese Salad

1 package cherry jello -- large
1 c crushed pineapple
1 carton cool whip
1 container cottage cheese
12 slliced cherries

Mix dry jello with drained pineapple
Add cottage cheese and cherries
Fold in cool whip
Chill and serve.


Counterfeit Tuna Salad

2 cups Carrots -- finely shredded
1/2 small Onion -- grated (1 tb)
1/2 cup Celery -- chopped fine
2 tablespoons Sweet pickle relish
1 tablespoon Lemon juice
1/4 cup Mayonnaise
Salt & Pepper

In a medium bowl, combine carrots, onion, celery and relish. In a small
bowl, combine remaining ingredients. Add to carrot mixture, mixing well.

Chill several hours or overnight to blend flavors.


Crawfish and Egg Salad

3 Each Eggs, hard boiled
1 Tablespoon Durkee's famous sauce
1 Pound Chopped crawfish or shrimp
2 Tablespoons Mayonnaise
Salt, if needed
2 Tablespoons Dill pickles, finely chopped
1 Teaspoon Red cayenne pepper
1 Teaspoon Poupon mustard

To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp
salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs.

Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's,
and mayonnaise and add to egg mixture. If needed, add more pepper and salt.


CREAMY CHICKEN SALAD WITH MANGO DRESSING

3 Chicken breast -- whole
boneless
1 cup Chicken broth
3/4 cup Rice
2 Mangoes
3 Green onions -- chopped
3 tablespoons French dressing
-----MANGO DRESSING-----
1 Mango
1/2 cup Light cream
1/4 cup Thousand island dressing
1 tablespoon Mint -- chopped
1 tablespoon Mango chutney

Place chicken stock in pan, add chicken; cover and bring to a boil, reduce heat and simmer 10 minutes or until chicken is tender; drain and cool. Add rice gradually to a large pan of boiling water. Boil rapidly, uncovered, for 10 minutes or until rice is tender; drain and cool. Cut mango into thin strips. Cut chicken into slices. Make dressing by combining all ingredients in a blender. Combine rice, onions and French dressing in a bowl. Place on plates; top with chicken and mango dressing.


Creamy Fruit Salad

1 cup Strawberries -- quartered
1 cup Cantaloupe -- chunked
6 each Strawberries -- whole
1 each Apple -- cored and chopped
20 each Grapes -- seedless green
1/2 cup Pineapple -- chunked
1/2 cup Mandarin orange sections*
1 1/2 cups Topping*
2 tablespoons Coconut -- shredded & toasted

In 2 quart bowl combine fruits except whole berries; cover with plastic
wrap and refrigerate until well chilled, at least 2 hours. To serve: into each of 6 parfait or sundae glasses spoon 2 T whipped topping* thawed frozen non-dairy) and top each portion with 1/4 c.
fruit mixture. Top each portion of fruit with 1 T whipped topping, then an equal amount of remaining fruit mixture. Spoon 1 T whipped topping onto each portion of fruit, sprinkle with 1 t coconut, and granish with 1 berry.


Creamy Kidney Bean Salad

2 cans Light Red Kidney Beans
1/4 cup Onion -- chopped fine
1/4 cup Celery -- chopped fine
1/4 cup Carrot -- chopped fine
2 teaspoons Vinegar
1/8 cup Mayonnaise
3/8 cup mayonnaise-type salad dressing
1 teaspoon Mustard
1 teaspoon relish

Place beans in a saucepan, bring to a boil, reduce heat and simmer for
five min. or until desired doneness. Place chopped vegetables in a
microwave safe dish and nuke for two min. Drain beans, reserving liquid.

Let beans and veggies cool to room temperature.
Combine mayo, salad dressing, vinegar, mustard, and 6 T. reserved liquid, and mix well.

Combine beans, chopped vegetables, relish and sauce and mix. Chill before serving.


Crunchy Refrigerator Coleslaw

1 cabbage head -- shredded
1 cup green peppers -- julienned
2 carrots -- shredded
1 Bermuda onions -- minced
1 cup Jicama
1 cup sugar
--- Dressing: ---
2 teaspoons sugar
1 teaspoon celery seed
teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon cilantro -- minced
1 teaspoon fresh parsley
1/4 teaspoon ground basil
3/4 cup vegetable oil
1 cup cider vinegar

* Add julienned or chopped jicama just before serving.

1. Shred the cabbage very thin. Combine with pepper, minced onion,
and carrots. Sprinkle with sugar, being sure to stir and sprinkle so sugar reaches all the cabbage.

2. In a saucepan, combine all the dressing ingredients. Bring to a
boil; remove from heat. While still hot, pour this over the cabbage
mixture, blending well.

3. Cover and refrigerate 8 hours or overnight. Add jicama and stir
again before serving.


Cucumber and Avocado Salad


1 each English Seedless Cucumber
Salt
Chili Pepper
1 tablespoon Fresh Lime Juice
1 teaspoon Minced Onion
Slices -- Sweet Red Pepper
Lettuce
1 each Ripe Avocado -- sliced
Fresh Parsley

Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices.
arrange lettuce on 6 serving plates. Pile cucumber mixture in center of
each plate. Add avocado slices and parsley. 6 servings.


Cucumber and Onion Salad

1 medium cucumber -- sliced
1 medium onion -- sliced
2 teaspoons salt
2 tablespoons sugar
2 tablespoons vinegar
1 cup cold water
1/4 teaspoon pepper

Mix together and chill before serving.


Cucumber In Sour Cream Salad

1 each Med cucumber thin sl 3 cups
1 teaspoon Salt
1/2 cup Sour cream
1 tablespoon White vinegar
2 each Drops of tabasco
2 tablespoons Chopped chives
1 teaspoon Dill seed or fresh chop dill
1 each Dash of pepper

Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on paper towel.

Combine sour cream, vinegar, tabasco, chives, dill seed and pepper.
Pour over cucumber. Chill well before using. Garnish with fresh dill.


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.


Cucumber Salad

1 package Lime gelatin (3 oz.)
1 cup Hot water
1 cup Cucumber -- scrubbed & grated
1/2 cup Onion -- grated
1 cup Sour cream
1 cup Cottage cheese
1 cup Mayonnaise

Dissolve gelatin in hot water. Let cool. Add cucumber and onion to
gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving.


Cucumber-Mint Salad

1 large cucumber
1 small onion -- chopped fine
1 tablespoon fresh mint -- chopped
1/4 cup white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning

Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl and mix. Serve at room temperature. Serves 4.


Cucumbers With Yogurt Dressing

1 1/2 cups lowfat yogurt
6 tablespoons scallions -- chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mustard
3 cucumbers -- sliced
dill weed sprigs -- for garnish

In small bowl, combine the yogurt, scallions, salt, pepper and
mustard. Blend. Add thinly sliced cucumbers and mix well to coat with
dressing. Lay about 2 or 3 dill sprigs on top but do not mix in. Cover
tightly and refrigerate for one hour.


CUMIN CRUSTED CHICKEN SALAD

1/4 cup Chopped Tomato
3 tablespoons Peeled -- Chopped Cucumber
3 tablespoons Chopped Green Pepper
1 tablespoon Chopped Purple Onion
1 small Jalapeno Pepper Chopped
1 tablespoon Ground Cumin
1 teaspoon Pepper
4 (4 Oz. ) Chicken Breasts
Boned And Skinned
1 tablespoon Red Wine Vinegar
Cherry Tomatoes (Optional)
Fresh Basil (Optional)

Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This. Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside.

Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture. Garnish Each Serving With Cherry Tomatoes & Basil.


CURRIED CHICKEN & MANGO SALAD

2 quarts Water
4 (4 Oz.) Boneless -- Skinned
Chicken Breasts
3/4 cup Plain Yogurt
1 tablespoon Lime Juice
1 tablespoon Honey
1 teaspoon Curry Powder
1/8 teaspoon Salt
1/2 teaspoon Pepper
1 cup Peeled Cubed Mango -- Papaya
OR Pineapple
4 Lettuce Leaves

Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into 1/2 in. Pieces & Set Aside.

Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates.


Curried Chicken and Bow Tie Pasta Salad

3 pounds Chicken
----poaching ingredients----
6 each *peppercorns
1 each *bay leaf
1 each *parsley stalk
1 each *sprig of fresh thyme
1 each *onion
1 each *carrot
1 each *celery stalk
Green pepper -- finely shred
Red pepper -- finely shred
Yellow pepper -- finely shred
8 ounces Bow tie pasta -- cooked
1 each Salt
1 each Pepper
------curry flavoring------
*small onion finely diced
2 teaspoons *vegetable oil
1 tablespoon *curry powder
1/2 cup *white wine
2 tablespoons *water
------curry mayonnaise------
1 1/2 cups Mayonnaise
2 tablespoons Warm water
3 tablespoons Curry flavoring (above)
1 each Pepper
1 each Salt

Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes.

Cool in poaching liquid, then drain, skin and shred. To make curry
flavoring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes. Add wine and water.
Boil rapidly until reduced to about 3 tablespoons.

Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise.

Mix gently until well- coated. If mayonnaise mixture is too thick, add
warm water gradually until a smooth consistency is attained.
Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look.


Curried Chicken Salad

1/2 cup mayonnaise
1 teaspoon fresh lemon juice
2 tablespoons curry powder
2 cups cooked chicken -- chopped
1/4 cup diced celery
1/2 cup Thompson seedless grapes -- halved
1/4 cup almond slivers

Blend mayonnaise, lemon juice, and curry powder. Mix into remaining ingredients. Chill at least one hour before serving.


Curried Orzo And Chicken Salad

1 Whole Boneless Skinless Chicken Breasts -- cooked and chopped
1 1/2 Cups Orzo -- raw
1 Tablespoon Unsalted Butter
2 Teaspoons Curry
2 Cups Chicken Broth
1/2 Cup Cucumber -- peel/seed/dice
1/2 Green Pepper -- diced
2 Scallions -- sliced
1/3 Cup Raw Peas
6 Oz. Jar Marinated Artichoke Hearts -- undrained
1/4 Cup Mayonnaise

Brown the orzo in the butter. Add the curry powder and the broth and
boil until the pasta is cooked. Drain (if necessary) and chill. Mix the vegetables and the pasta together. Combine the mayonnaise and the
artichoke liquid together to make a dressing. Toss the pasta and the
dressing together. Add the chicken and serve.


CURRIED SPINACH SALAD

2 Chicken breasts; raw, whole -- cut into thin strips
2 tablespoons Oil
2 tablespoons Soy sauce
-----SALAD-----
6 cups Spinach -- torn
1 cup Apple; tart -- chopped
1/4 cup Peanuts
1/4 cup Raisins
-----DRESSING-----
2/3 cup Oil
1/2 cup Maple-flavored syrup
1/2 cup Cider vinegar
1 tablespoon Instant minced onion
1 teaspoon Curry powder
1 teaspoon Prepared mustard
1/4 teaspoon Salt

For Dressing: Combine all in blender. Blend 15 seconds. Chill 4 hours or overnight. Makes 1-2/3 cups dressing. 60 calories per tablespoon.
Saute chicken in oil after marinating in soy sauce. Drain and chill 4
hours or overnight.

For Salad: Combine spinach with 1 cup dressing or less if desired and
toss. Divide into 4 plates. Divide chicken, apple, peanuts, raisins and place on top of spinach. Serve immediately with additional dressing if desired.


CURRY CHICKEN WITH GRAPES

8 Chicken breast -- halves (boned)
6 cups Grapes -- seedless
less -- vary amount
taste)
2 cups Mayonnaise
4 teaspoons Curry powder
3 teaspoons Olive oil
1 teaspoon Cayenne pepper
1/2 teaspoon Black pepper -- ground
1 teaspoon Fruit vinegar

Make the sauce by mixing together all ingredients except the chicken and the grapes. Season to taste (sample by dipping a grape into the sauce and then eating it).

Broil the chicken breasts (3-5 minutes on each side in a preheated
broiler), then dice or shred into small bite-sized pieces.

Mix chopped chicken with about 2 cups of whole grapes. Cover with the
sauce. Add more grapes to taste. My taste is to add vast quantities of
grapes.


Date, Goat Cheese and Mesclun Salad

For vinaigrette
2 tbsp red wine vinegar
1 tbsp. s oy sauce
freshly ground pepper
1/2 cup extra virgin olive oil
8 cups mesclun(mixed bay greens, 3/4 lb.) -- rinsed/spun dry
8 dried dates (preferably Medjool) -- pitted
cut lengthwise into thin stripes
6 oz soft goat cheese, cut into pieces -- room temp

In a small bowl, whisk together vinegar, soy sauce, pepper and salt to
taste and add oil in a stream, whisking until emulsified. May be made 1 day ahead and chilled, covered. Bring to room temp. before serving.
In bowl, toss mesclun with vinaigrette and divide among 8 salad plates. Top salads with dates and goat cheese.


David Vano's Caesar Salad

Start with a medium head of romaine lettuce. Holding head firmly,
cut 1/2" off botton and then cut entire head in 1" slices. Put in cold
water. Let sit while preparing dressing. In a very large wooden bowl add the following: 3" strip of anchovies paste; 1 coddled egg (a must); the juice of 1/2 lemon; 4 T balsamic vinegar ; 5 T olive oil (I do not use extra virgin because it does not have the taste; the less expensive, more pressed olive oil is my choice); 1-2 cloves or garlic pressed; 1/2 t seasoned salt; 1 T Lea and Perrin; Tobasco to taste, 4-5 drops; 2-3 T parmasan cheese fresh grated (never out of a box); your favorite croutons. Start with the garlic and anchovy paste. Mix in bowl with all liquids; add remaining ingredients; put in croutons to let sit in liquid for a few seconds. Thoroughly dry lettuce (use spinner if you have one) and put in bowl. Toss until all lettuce is coated. Add fresh groung pepper (I like a lot) and a few more croutons. Serve immediately. Offer more pepper.

Please note that you cannot make this ahead; it will be no good in 1-2
hours. Also, if you do not eat all salad throw out remaining. Romane
lettuce gets very bitter and cannot be left over.


Diakon and Tuna Salad

3 cups Daikon -- cut into 1 1/2"
rub in 1/2 tbls -- of salt and drain
1/2 cup Onion; thinly sliced -- soak
water for 10 minutes -- drain
10 Okura -- rub in 1/2 tb salt
cook, drain -- chopped
1 can Tuna -- drained (keep 1 tb o
from tuna for -- dressing *
-----DRESSING-----
1 1/2 tablespoons Rice vinegar
1 1/2 tablespoons Soy sauce
1 tablespoon Juice from tuna* -- mix well

Put well-drained tuna flakes into a bowl and add daikon, onion and okura; mix well. Pour in dressing to the tuna mixture and mix. Toss and put into a serving platter and serve.


Diane's Bean Salad

1 pound Pinto beans
1/2 pound Grated cheddar cheese
1 each Med onion
1 each Bottle Catalina dressing
1 each Small pkg. large fritos
1/2 each Head of lettuce
1 each Large tomato

Mix all together. Top with lettuce and tomato.


Dieter's Taco Salad


1 pound Ground beef -- lean
Onion -- medium
Green pepper, large -- chopped
8 ounces Tomato sauce -- no-salt
1 tablespoon Vinegar
1 teaspoon Mustard -- dry
1/2 teaspoon Pepper, red -- crushed
1/2 teaspoon Basil, dried -- crushed
1/4 teaspoon Garlic powder
1 tablespoon Water
Tortillas -- 8-inch
4 cups Lettuce -- shredded
Tomatoes, cherry -- halved
Carrot, medium -- shredded
1/4 cup Parmesan cheese -- grated

Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes.
Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese.


Dilled Cucumber Salad

1 cup cucumber -- peeled seeded, dice
1 pint sour cream
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon onion -- grated
3 tablespoons fresh dill -- chopped

Mix sour cream, vinegar, salt, cayenne, and grated onion. Stir in
chopped dill and diced cucumber. Refrigerate two hours before serving.


Donna's Marinated Broccoli Salad

2 boxes frozen broccoli spears
8 ounces Italian salad dressing
3/4 cup mayonnaise
1/3 cup sour cream
2 hard-boiled eggs -- chopped
3/4 tablespoon chives -- chopped

Cook broccoli according to directions on package. Drain well. Marinate the spears in Italian Dressing at room temperature for 4-7 hours. Meanwhile, make a mixture of the mayo, sour cream, chopped
eggs and chopped chives and refrigerate till spears are thru
marinating. Drain spears well, and add the mayo mixture, stirring in
gently so as not to break spears. Serve cold. Serves about 4 comfortably.


Double Raspberry Salad

1 package Raspberry Jello
1 cup Boiling water
1 package Frozen raspberries
1 can Whole cranberries

Dissolve Jello in boiling water. Mix in raspberries and cranberries.
Chill until firm.


Dressing for Fruit Salads

1 tablespoon flour
1/3 cup sugar
1 egg -- lightly beaten
1 1/2 tablespoons lemon juice
1/4 cup orange juice
1/2 cup pineapple juice
1/2 cup whipping cream

Mix flour and sugar in top of double boiler. Stir in egg. Add fruit juices and cook over medium heat, stirring, until thick. CHILL. Whip til creamy and fold into chilled fruit salad, especially those made with fruit juice and gelatin.


DRUNKEN CHICKEN SALAD

4 Boned chicken breasts -- cook
1 cup Sherry
1 teaspoon Salt
1/2 teaspoon Sugar
1 Head red leaf lettuce
1/2 cup Cilantro -- (leaves) optional
3 tablespoons Sesame seeds -- toasted golden
4 Scallions; w/green -- chopped

Cut cooked chicken breasts in half. Put in large bowl with wine, salt and sugar. Toss, cover and marinate for 24 hours in the refrigerator. Next day drain off marinade. Arrange lettuce leaves on serving platter; place chicken pieces in the center. Sprinkle with sesame seed, cilantro leaves, and scallions.


ELEGANT CHICKEN SALAD

1/4 cup Olive oil
2 Chicken breasts
3 cups Chicken broth or water
1/4 cup Balsamic vinegar
2 tablespoons Orange juice
1 tablespoon Dijon mustard
1/4 cup Chives
2 tablespoons Tarragon -- chopped
Salt and pepper
3 cups Rice (wild or white)

Poach chicken in broth or water for about 20 minutes. In salad bowl
combine vinegar, juice, and mustard. Gradually whisk in oil. Stir in
chives and tarragon and season with salt and pepper. Cut chicken into bite sized pieces. Add chicken and rice to dressing. Toss well.


Endive, Beet and Red-Onion Salad

1/2 pound Raw Beets -- trimmed
3 each Heads of Belgian Endives -- md
1 each Red onion
1 tablespoon Dijon Mustard
1 tablespoon Red Wine Vinegar
3 tablespoons Vegetable oil
4 tablespoons Finely Chopped Parsley

Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve.

Serves 4.


Endive-Radicchio Salad

1 head curly endive
1 radicchio
1 head Belgian endive
3 tablespoons sesame seeds
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons white wine vinegar
4 tablespoons honey
1 tablespoon soy sauce
salt -- to taste
black pepper

1. Prepare curly endive; remove stems and tear into small pieces.
Prepare radicchio; shred. Prepare Belgian endive; julienne.
2. Combine in a large bowl all the greens and sesame seeds. Toss well and set aside.
3. In a small bowl combine the remaining ingredients; blend
thoroughly.
4. Pour the dressing over the greens mixture and serve immediately or refrigerate, tightly covered, for a few hours.


ENSALADA GUANAJUATO (FIVE BEAN SALAD GUANAJUATO STYLE)

1 cup Drained OR canned cooked -- pinto beans
1 cup Drained cooked black beans
1 can (8-3/4 oz) garbanzo beans -- drained
1 can (8 oz) cut green beans -- drained
1 cup Drained canned wax beans
1/2 Green pepper -- cut in thin

1/4 Red onion -- thinly sliced
6 tablespoons Vegetable oil
4 tablespoons Vinegar
1/2 teaspoon Salt
1/4 teaspoon Dried leaf oregano -- crushed
1/8 teaspoon Garlic powder
Freshly ground black pepper
1 Tomato, chopped -- drained
3 tablespoons Mayonnaise

If cooking your own pinto and black beans, cook until firm-tender and not mushy. Combine pinto beans, black beans, garbanzo beans, green beans and wax beans in a large bowl. Add green pepper and red onion. In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste. Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight. Just before serving, add tomatoes and mayonnaise.

Toss until well blended.


Essig Krautersauce

1 tablespoon Shallots -- chopped
1 tablespoon Capers -- chopped
1 tablespoon Parsley -- chopped
1 tablespoon Chervil -- chopped
1 tablespoon Chives -- chopped
1 cup Olive oil
1/2 cup Tarragon vinegar
1 teaspoon Salt
1/2 teaspoon Pepper

Mix the first five ingredients with the oil and let stand for at least 1 hour. Add the vinegar, salt and pepper. This dressing may be used with meat, fish, vegetables or salad. Rice one hard-cooked egg over the dish if desired, or egg may be added to the dressing. 2 Tb.
green onion, chopped may be substituted for the shallots. Great over fresh chopped tomato! It may be served hot or cold.


Favorite Bean Recipe


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans dark red kidney beans -- drained
3/4 cup diced onions
3/4 cup sliced celery -- OR
1/2 cup sliced tender stalks of Lovage
3/4 cup green pimiento stuffed olives -- chopped
1/2 cup Vlasic's Hot Piccalili relish -- to to taste
ground white pepper
Lowfat mayonnaise -- to moisten

Combine all vegetables and piccalili. Season with pepper. Add mayonnaise to moisten. Mix well. Chill and serve.


FLUFFY FRUIT SALAD

2 cans (20 oz. ea.) crushed -- pineapple
2/3 cup Sugar
2 tablespoons Flour
2 Eggs -- lightly beaten
1/4 cup Orange juice
3 tablespoons Lemon juice
1 tablespoon Vegetable oil
2 cans (17 oz. ea.) fruit cocktail -- drained
2 cans (11 oz. ea.) mandarin -- oranges, drained
2 Bananas -- sliced
1 cup Heavy cream -- whipped


Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil.

Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce.
Chill for several hours.


French Potato Salad with Tarragon Vinaigrette

2 1/2 pounds red potatoes -- small, unpeeled
1 cup fresh parsley -- chopped
1/2 cup red onion -- chopped
Pepper
-----Tarragon Vinaigrette-----
1/3 cup wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
Pepper

Scrub potatoes. In a large pot of boiling water, cook potatoes until
fork-tender; drain. Shake pan over medium heat for a minute to dry
potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine
potatoes, parsley and onion. Tarragon vinaigrette: In a small bowl whisk together vinegar, oil, mutsrad and tarragon; mix well. Pour over warm potatoes and toss to mix. Season with pepper to taste. Cover and let stand at room temperature for at least 1 hour or refrigerate up to 3 days.


French Style Potato Salad

6 medium potatoes -- about 2 lb.
1 clove garlic -- cut into halves
1/4 teaspoon instant beef bouillon -- or chicken
1/3 cup hot water
1/3 cup dry white wine
3 tablespoons parsley -- snipped
------Tarragon Dressing-----
3 tablespoons olive oil -- or vegetable oil
2 tablespoons tarragon vinegar
2 teaspoons chives -- snipped
1 teaspoon salt
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/8 teaspoon pepper

To Prepare Salad: Heat 1-inch salted water (1/2 teaspoon salt to 1 cup
water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart bowl with garlic. Discard garlic. Cut potatoes into 1/4-inch slices and place in bowl. Dissolve bouillon in hot water. Add wine. Pour over potatoes. Cover and refrigerate, stirring once or twice. Drain.

To Prepare Dressing: Shake all ingredients in tightly covered jar and gently toss with potatoes. Sprinkle with parsley. Garnish with tomato wedges if desired.


Fresh Marinated Vegetables

4 cups mixed vegetables
2/3 cup olive oil
1/3 cup white wine
1/4 cup white wine vinegar
1/2 cup chopped onions
3 garlic cloves -- minced
1/4 teaspoon thyme
1/8 teaspoon cayenne pepper
black pepper -- to taste
1 cup fresh parsley -- finely chopped

* You will need a total of 4 cups fresh vegetables cut into bite-sized
pieces. Some good choices are: green beans, broccoli flowerettes,
cauliflower, red and green bell peppers, whole baby carrots, zucchini and hearts of celery.

1. Combine all ingredients except 1/2 cup parsley in a large, heavy pot. Add enough water to cover vegetables. Cover tightly and cook over medium heat until vegetables are just tender but still crisp. This will take 10-12 minutes.
2. Remove from heat, remove cover, and let vegetables cool in the
pot. When cool, transfer to serving dish. Cover; chill to allow flavors to blend. Bring to room temperature to serve; top with remaining parsley.


Fresh Spinach Salad

2 tablespoons Caesar salad dressing
4 tablespoons Cottage cheese
Fresh spinach

Two hours before serving, marinate Caesar salad dressing with cottage
cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve.


Frosty Fruit Salad

2 C sugar
1/8 tsp salt
1 quart buttermilk -- 4 cups
1 tsp vanilla
1 can crushed pineapple -- (20 oz) drained
1 can fruit cocktail -- (17 oz) drained

In large bowl, combine sugar, salt, buttermilk and vanilla until well mixed. Gently stir in drained fruits. Pour into 9" square pan. Freeze until firm.


Frozen Cranberry Salad

2 3 oz.pkgs cream cheese -- softened
2 tbsp sugar
2 tbsp mayonnaise or salad dressing
16 oz can jellied whole cranberry sauce
8 oz can crushed pineapple -- drained
1/2 cup chopped pecans
1 cup whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
lettuce leaves
Fresh mint leaves, fresh cranberries -- to garnish

Combine first 3 ingredients, stirring until smooth. Stir in cranberry
sauce, pineapple and pecans.

Beat whipping cream until foamy; gradually add powdered sugar, beating
until soft peaks form. Stir in 1 tsp. vanilla.

Fold whipped cream mixture into cranberry mixture; spoon into 8" square
dish.

Cover and freeze until firm.

Cut into squares and serve on lettuce leaves. Garnish with mint and
cranberries.


Frozen Pineapple-Almond Salad

1/2 cup blanched almonds
1 1/2 cups crushed pineapple -- drained
1/2 cup maraschino cherries -- drained
1/2 cup chopped dates
24 marshmallows
8 ounces cream cheese -- softened
1/4 cup mayonnaise
1 cup whipping cream

*Buy blanched, toasted salted almonds or blanch your own by dropping 1/2 cup almonds into boiling water. Turn off heat and let almonds stay in water only one minute. Remove to paper towels to drain thoroughly. With fingers, rub almonds until peel comes off.

1. Coarsely chop almonds, set aside.
2. Drain pineapple and reserve syrup.
3. Cut drained cherries into quarters and set aside.
4. Cut dates (about 3 ounces) into slivers and set aside.
5. Cut marshmallows into eighths and set aside.
6. Combine in bowl 3 tablespoons of pineapple syrup and the softened cream cheese. Beat until fluffy, then blend in 1/4 cup mayonnaise. Gently fold in pineapple, cherries, dates, almonds and marshmallows.
7. Chill bowl and beaters then whip the cream until it piles softly. Gently fold the cream into the fruit mixture.
8. Turn into mold and freeze until firm, about 3-4 hours.


Fruchtsalat mit Nussen (Fruit Salad With Nuts)

1 each Honeydew Melon -- Small
2 each Oranges
1 cup Blue Grapes
Lettuce Leaves
12 each Walnut Halves
-----DRESSING-----
8 ounces Yogurt -- (1 Container)
1 tablespoon Lemon Juice
1 tablespoon Orange Juice
1 tablespoon Tomato Catsup
2 tablespoons Evaporated Milk
Salt -- Dash
White Pepper -- Dash

Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise.

Cut grapes in half and remove seeds. Line a glass bowl with lettuce
leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes.

Toss salad just before serving.


Fruit and Sour Cream Coleslaw

4 cups shredded cabbage
2 apples -- sliced thinly
1 can pineapple chunks in juice -- drained
1/2 cup green grapes
1/2 cup red grapes
--- Dressing: -----
1 cup mayonnaise
1/2 cup sour cream
4 teaspoons lemon juice
1 teaspoon sugar -- to taste
1 dash salt
1 dash pepper
1 dash ground cinnamon -- to taste

1. Shred cabbage very fine, place into covered bowl or plastic bag
and chill.
2. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon juice, salt, pepper and cinnamon. Chill.
3. Drain pineapple very well, wash grapes and add to pineapple;
chill. Just before serving, wash, core and slice apples into thin slices, then in half again. Mix apples along with grapes and pineapple into cabbage. Toss to blend well.
4. Add dressing and toss to coat. Don't add dressing all at once in case you don't need it all. This is a little different than the usual coleslaw, but very good and easy to prepare. Prepare ingredients ahead of time, then put salad together whenever you wish.


Fruit Salad

2 cups fresh seedless grapes -- whole or cut
depending on size
4 cups melon balls
cantaloupe or honeydew
4 cups nectarines -- peeled & sliced
or peaches
2 cups fresh blueberries
2 cups fresh strawberries
1 can sliced peaches -- (16 oz) drained
1 can pineapple spears or chunks -- (16 oz) drained
2 cans pear halves -- (16 oz) drained

--Day before-- Combine fruit and chill.
--Day of brunch-- arrange in a large bowl lined with romaine lettuce.
Garnish with mint sprigs, edible flowers.


Fruit Salad Carousel

16 Red lettuce leaves
8 Watermelon slices -- 1/4"thick
8 Cantaloupe slices -- 1/4"thick
4 Kiwis -- peeled and sliced
3 Oranges; peeled -- sectioned
8 Apples -- center core removed
8 Scoops sherbet (1/3 c each)
8 small Bunches grapes
8 Fresh strawberries -- sliced
-----HONEY-LIME DRESSING-----
8 ounces Low-fat plain yogurt
2 tablespoons Honey
2 teaspoons Lime juice
Pinch of ginger

Place red lettuce leaves on individual salad plates and arrange the
following in a pinwheel pattern; watermelon, cantaloupe, honeydew, diwi.
In the center of the pinwheel place cored apple.

Place sherbet scoop on apple. Put grapes beside the apple. Top with
Honey-Lime Dressing (recipe follows) and garnish with sliced strawberries.

Honey-Lime Dressing: Combine yogurt with honey, lime juice and ginger.
Whip and chill. Makes 1 cup; 1 serving = 2 Tablespoons.


Fruit Salad With Nuts

1 each Honeydew melon -- small
2 each Oranges
1 cup Blue grapes
Lettuce leaves
12 each Walnut halves
----------dressing----------
8 ounces Yogurt -- (1 container)
1 tablespoon Lemon juice
1 tablespoon Orange juice
1 tablespoon Tomato catsup
2 tablespoons Evaporated milk
Salt -- dash
White pepper -- dash

Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise.

Cut grapes in half and remove seeds. Line a glass bowl with lettuce
leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes.

Toss salad just before serving.


Fruit salad with Nuts 2

1 cup Blue Grapes
1 Honeydew Melon -- Small
Lettuce Leaves
2 Oranges
12 Walnut Halves
-----DRESSING-----
8 ounces Yogurt -- (1 Container)
2 tablespoons Evaporated Milk
1 tablespoon Lemon Juice
Salt -- Dash
1 tablespoon Orange Juice
White Pepper -- Dash
1 tablespoon Tomato Catsup

Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving.


Fruited Rice Salad on the Half

4 cups brown rice, cooked
1/4 cup raisins
1/2 cup dried apricots -- chopped
1/2 cup pecans -- chopped
2 avocados
-----Vinaigrette-----
1/4 cup safflower oil -- or veg oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teasoon honey
1/4 teaspoon coriander -- ground
1/4 teaspoon Dijon mustard
Salt and pepper to taste

Chill rice. Pour boiling water over raisins and apricots in small
bowl. Let stand 10 minutes, drain and cool. Heat oven to 350F.
Place pecans on shallow baking pan; bake 5 to 8 minutes. Remove
from oven, set aside. Prepare Vinaigrette Shake all ingredients together in tightly covered container). Toss rice, raisins, apricots, and pecans with Vinaigrette, refrigerate 1 hour.

Just before serving, halve, seed and peel avocados. Fill each half with
rice salad and serve.


Fruited Spinach Salad

1/4 cup Vinegar -- white wine
2 tablespoons Honey
3 tablespoons Oil -- salad
1 teaspoon Poppy seed
1/2 teaspoon Mustard -- dry
8 cups Spinach, fresh -- torn
Papaya -- medium *
1 1/2 cups Grapes, seedless -- halved

* papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed.

In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat.
Serve immediately.


Garlicky Pasta Chicken Salad

6 heads garlic
3/4 cup olive oil
4 sprigs rosemary -- optional
1/4 cup fresh basil leaves
1 tablespoon fresh rosemary leaves -- or 1 tsp. dried
8 ounces corkscrew pasta -- cooked and drained
2 cups chicken -- cooked, cut in strip
1/2 cup green onion -- sliced
1/2 cup parmesan cheese -- freshly grated
2/3 cup walnuts -- chopped, optional
salt and pepper to taste
lettuce leaves

Separate cloves of garlic and drop into boiling water for 1 minute. Drain and peel. Place peeled cloves in small saucepan with oil and optional rosemary sprigs. Cook gently, covered, stirring occasionally, for about 25 minutes or until garlic is tender. Discard rosemary sprigs and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves. Place pasta in large bowl and add garlic puree, chicken, onion, Parmesan, salt and pepper. Mix thoroughly. Add more olive oil if needed to moisten salad. Let salad sit for 1 hour a room temperature (provided its not a hot room that will invite bacteria to go nuts!) or refrigerate, returning mixture to room temperature before serving. Toast walnuts in 375-degree oven for 10 minutes. Stir into the salad and serve over a mix of crisp, chilled lettuces.


German Potato Salad

1 pound bacon
2 teaspoons celery seed
1 cup onion -- chopped
1/2 cup celery -- chopped
4 teaspoons flour
1 cup vinegar
4 teaspoons sugar
1 cup water
3 teaspoons salt
12 cups potatoes -- cooked, chopped
pepper
parsley

Cook bacon til crisp; drain (reserving 1/2 cup fat), and crumble. Cook
onion and celery in fat til just tender. Blend in flour, sugar, salt,
celery seed, and pepper to taste. Add vinegar and water. Cook and stir until thickened and bubbly. Add bacon and potatoes; heat thoroughly, tossing lightly so as not to break up the potato slices. Garnish with parsley. Can be served warm or chilled, but you taste the bacon fat a bit more when it's chilled.


German Slaw

1 lg head cabbage -- chopped
1 large bell pepper
3/4 cup oil
1/2 teaspoon mustard seed
1/2 teaspoon salt
1 lg chopped onion
1/2 cup sugar
1 cup wine vinegar
1/8 teaspoon pepper
teaspoon celery seed

1. Bring to boil, vinegar, oil, mustard seed, celery
seed, salt & pepper

2. Layer cabbage, onion, green pepper, then add half
the sugar on top. Make another layer and add the
rest of sugar. 3. Pour BOILING mixture over the slaw mixture.

4. Put in a sealed container in the refrigerator
for at least 5 hours. DO NOT MIX! Just before
serving, toss the salad. Make the day before.


GINGERED CHICKEN SALAD

2 cups Cubed Cooked Chicken Breast
1/2 cup Sliced Scallions
1 cup Snow Peas -- Julienned
1 cup Bean Sprouts
1 cup Thinly Sliced Mushrooms
2 tablespoons Low Sodium Soy Sauce
2 tablespoons Finely Minced Ginger
1 tablespoon Oil
1/2 teaspoon Oriental Sesame Oil (Opt)
1/3 cup Lemon Juice
10 milliliters Garlic Finely Minced
1 bn Watercress (Garnish)

Place The Chicken, Scallions, Peas, Bean Sprouts & Mushrooms in A Large
Bowl. Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon Juice &
Garlic And Toss With The Chicken Mixture. If Desired, Transfer To A Bed Of Lettuce On A Serving Platter And Arrange Watercress Around It.


Gingered Fruit Salad

2 fresh peaches
3 medium plums
1 whole cantaloupe
1/2 whole honeydew melon
1/2 pound green and red grapes
1/2 cup fresh lime juice
1 teaspoon lime rind -- grated
1/4 cup honey
1/2 cup candied ginger root -- chopped finely

Prepare all fruit by washing, peeling if desired, removing pits and slicing into bite-size pieces. Melons may be scooped out with a melon baller, if desired. Combine all fruit in a large ceramic bowl. Mix lime juice, rind, honey, and ginger together. Pour over fruit, toss, and marinate for at least six hours. Serve chilled or at room temperature.


GLASS-NOODLE SALAD WITH CHICKEN

4 ounces Mung bean noodles
6 ounces Med shrimp -- shelled and deveined
1 tablespoon Vegetable oil
1 Whole chicken breast -- boned, skinned, chop
Salt
Fresh ground black pepper
1 Red fresh serrano chile -- chopped
1 Green fresh serrano chile -- chopped
3 tablespoons Lime juice
2 tablespoons Nam pla (Thai fish sauce)
1 teaspoon Sugar
3 Shallots -- peeled and thinly sl
1/4 cup Fresh coriander leaves
Lettuce for garnish
Crisp fried shallots (opt.) -- for garnish

COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain. Add noodles to a large pot of boiling water. Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes). For a crunchy texture, just dip them in boiling water for 5 to 10 seconds. Drain and rinse with cold water. Chill. In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool. Add oil to a wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool. Mix together chiles, lime juice, nam pla, sugar, shallots and coriander. Add chicken, shrimp and chilled noodles; mix well. Serve over a bed of shredded lettuce. Garnish with crisp fried shallots.


Golden Glow Salad

3 ounces lemon gelatin
3/4 teaspoon salt
1 dash cayenne pepper
1 tablespoon vinegar
1 1/2 cups crushed pineapple -- drained
1 cup carrots -- shredded
1/3 cup pecans -- chopped
lettuce

1. Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water,
salt, cayenne and a scant tablespoon of vinegar. Refrigerate until
partially set.

2. Add crushed pineapple which has been well-drained, grated carrots and chopped pecans. Blend well.

3. Refrigerate at least 3 hours until firmly set. Cut into squares
and serve on lettuce leaves.


Greek Orzo Salad

-----Dressing-----
2 Teaspoons Dill
2 Cloves Garlic -- minced
1/4 Cup Olive Oil
3 Tablespoons Lemon Juice
2 Tablespoons Red Wine Vinegar
Pepper -- to taste
-----Salad-----
1 Cup Orzo (cooked)
4 Roma Tomatoes -- seeded and diced
1 Cucumber -- peel/seed/dice
3 Green Onions -- sliced
8 Ounces Feta Cheese -- crumbled

Whisk all ingredients together, then chill.


Green and Gold Bean Salad

1 can (1lb) cut grn beans -- drained
1 can (1lb) cut wax beans -- drained
1 cup Diced celery
1 teaspoon Dillweed
1/2 cup Bottled creamy onion dressng
1/4 cup Slivered almonds (optional)
1/2 cup Salad croutons

Mix drained beans, celery and dill, and chill. Just before serving add
nuts, croutons and dressing.


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.

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.


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.


HOLY GUACAMOLE!

2 medium Avocados
1 medium Onion -- chopped
1 package Taco seasoning
2 Garlic cloves -- minced
2 Celery stalk -- chopped
2 tablespoons Lemon juice
1 medium Tomato -- chopped
2 Jalapenos -- seeded & chopped
1/2 teaspoon Cayenne pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco hot sauce
1 teaspoon Horseradish

Peel and cut avocados in half lengthwise. Quarter one avocado half and
place in food processor. Coarsely process with remaining ingredients.

Quarter and coarsely chop or mash remaining avocado.
Combine with processor mix, stirring only to mix.
Sprinkle top with lemon juice, cover and chill.


Homemade Croutons

1 tablespoon Butter
5 tablespoons Light Oil
2 each Garlic cloves minced
1 teaspoon Oregano
1 teaspoon Thyme
5 each Day old bread

Melt butter in skillet then add oil. Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes.
Fry slowly until lightly brown.


Honey and Garlic Dressing 2

1 1/2 cups Mayonnaise
1/4 cup Red wine vinegar
3 tablespoons Liquid honey
2 each Garlic cloves -- crushed
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 each Salt and pepper to taste

Mix all the ingredients together with a wire whisk and allow to sit in the fridge overnight. Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions


Honey garlic dressing


3 each Egg yolks
4 cups Olive oil
1 tablespoon Paprika
1 tablespoon Crushed black pepper
1 1/2 tablespoons Salt
1 tablespoon Fresh purred garlic
1/2 cup Honey
3/4 cup Tarragon
3/4 cup Red wine vinegar

In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended.

This dressing must be stored in the fridge or it will spoil. Yield 5 cups


HOT CHICKEN & APPLE SALAD

1/2 teaspoon Paprika
1/4 teaspoon Pepper
4 (4 Oz.) Boned -- Skinned
Chicken Breast Halves -- Cut
Into Bite Size
3 tablespoons Unsweetened Apple Cider
1 cup Diagonally Sliced Carrots
3 cups (1/2 in.) Cubes Unpeeled
Granny Smith Apples (1 Lb.)
1/2 cup (2 Oz.) Gorgonzola
Cheese Divided
2 teaspoons Minched Shallots
2 tablespoons White Wine Vinegar
4 cups Torn Fresh Spinach

Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake To Coat. Set Aside.

Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds.

Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To 7 Min., Stirring Every 3 Min.

Drain Chicken & Set Aside.

In Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2 Min. OR Until Apples Are Tender. Drain, Reserving 2 T. Apple Cider Mixture in Baking Dish.

Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set
Aside.

Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4 C. Cheese & Serve Warm.


HOT POTATO AND BROCCOLI SALAD

4 each Potatoes, medium -- peeled
1 each Bunch broccoli -- broken flore
1/4 cup Vegetable or salad oil
1/4 cup Lemon juice
1/4 teaspoon Garlic powder
3/4 teaspoon Salt
1 teaspoon Basil
1/4 teaspoon Liquid hot pepper sauce
2 each Green onions -- sliced

Cook potatoes until tender, then dice; cook broccoli until tender.
Keep both hot. Combine remaining ingredients. Bring to boil, stirring.
Pour over the vegetables and toss gently. (May be served hot or cold.)


Hot Potato Salad With Bacon

6 potatoes -- 2 pounds
1 cup chopped onions
3 tablespoons fresh parsley -- chopped
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup vinegar
1/3 cup water
1 1/2 teaspoons sugar
1 egg
1/3 cup salad oil
bacon -- cooked to crisp

1. Scrub potatoes and cook with skin on in enough water to cover.
Cover pan and cook until tender, about 25-30 minutes. Drain potatoes and shake pan over low heat to dry potatoes. Peel and cut into about 1/4-inch pieces.

2. Place in a large bowl and toss with the 1 cup chopped onions,
chopped parsley, salt and black pepper.

3. Combine 2/3 cup vinegar, 1/3 cup water and 1-1/2 teaspoon sugar in a small pan; heat to boiling.

4. Place the egg into a small bowl and beat slightly with a wire
whisk. Continue beating while slowly pouring in the vinegar mixture.
Slowly pour in the salad oil, whisking constantly.

5. Immediately pour this mixture over the warm potatoes and stir to coat evenly. Place the potatoes into a large skillet over low heat until heated throughout. Cook the bacon until crisp; drain, crumble and sprinkle over potatoes. Serve immediately.


Hot Spinach and Mushroom Salad

1 1/2 pounds spinach
2 tablespoons corn oil
4 ounces mushrooms -- slice thin
1 cup onions -- diced
4 teaspoons lemon juice -- fresh
4 teaspoons white vinegar
2 teaspoons sugar
black pepper -- fresh ground
2 tablespoons yogurt -- plain, low-fat

Wash fresh spinach and remove all tough stems; drain well. In hot oil,
saute mushrooms and onions until onions are wilted. Add lemon juice,
vinegar, sugar and pepper; mix well. Stir in spinach and cook only until spinach begins to wilt. Remove from heat and stir in yogurt. Serve immediately.


Imperial Valley Salad Bowl

1 head Romaine lettuce
1/2 cup cheddar cheese, shredded
2 tomatoes
3 green onions
1/2 cup black olives -- chopped
1/2 cup jicama
1/2 cup alfalfa sprouts
1/2 cup beets -- sliced

1. Wash, dry and tear romaine into bite-size pieces. Put into a salad bowl. Sprinkle half the shredded cheese evenly over greens.

2. Prepare vegetables: chop tomatoes into bite-size pieces; slice
green onions, using part of the green tops; cut jicama into thin strips; drain beets very thoroughly and cut into thin strips.

3. Layer all the vegetables and then black olives and alfalfa
sprouts. Sprinkle remaining cheese over top.

Optional: 1/2 cup drained red kidney beans, chopped hard-boiled egg and
some crisp croutons or broken corn chips placed on top of salad.

Indian Salad

-----Vinaigrette Dressing-----
1/4 Cup Olive Oil
2 Tablespoons White Wine Vinegar
2 Tablespoons Chives -- minced
1 Teaspoon Dry Mustard
Pepper
-----Salad-----
1 Pound Lean Pork -- cooked (in shreds)
1 Cucumbers -- * see note
1 Teaspoon Salt
1 Cup Macaroni -- uncooked
1/4 Cup Mayonnaise -- (Plus 2 Tbsp.)
1 1/4 Teaspoons Curry Powder

* peeled, cut lengthwise, seeded, and julienned.

Mix the dressing ingredients and marinate the pork in them for 1 hour.

Cook macaroni al dente, drain and cool.

Combine cucumber with salt and set aside for 30 minutes. Rinse, drain
and pat dry, then combine with the pork, macaroni, mayonnaise, and curry
powder.


Indian Wells Lodge Salad Dressing

1/2 pound blue cheese -- crumbled
1/2 teaspoon salt
1 quart Wesson oil
1 tablespoon paprika -- heaping
1 1/2 teaspoons vinegar
2 tablespoons whole oregano

Stir well and serve at room temperature. Makes one quart.


ITALIAN ASPARAGUS RICE SALAD

1/4 cup Parmesan cheese
1/4 cup Italian-style breadcrumbs
4 Chicken breast halves -- - (boneless, skinless
1 tablespoon Olive oil
6 cups Torn spinach leaves -- - stems removed
3 cups Cooked rice -- cooled
(cooked in chicken broth)
1 pound Asparagus -- blanched
and cut into 1" pieces
2 Plum tomatoes -- sliced
1/2 cup Sliced red onion
1/3 cup Walnuts -- toasted
2 tablespoons Chopped fresh basil
2/3 cup Vinaigrette salad dressing

Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast with breadcrumb mixture. Heat olive oil in skillet over medium-high heat until hot. Add chicken; cook and stir about 5 minutes until brown. Remove chicken; place in large bowl. Add spinach, rice, asparagus, tomatoes, onion, walnuts, and basil; toss well. Just before serving pour dressing over salad; toss to coat.


Italian Bean-And-Tomato Salad

1 1/2 cups romaine lettuce -- shredded
1/2 cup tomato -- seeded, coarsely
-- chopped, unpeeled
1/2 cup great northern beans, canned -- drained
1/4 teaspoon dried rosemary -- crushed
1/4 teaspoon pepper -- fresh-ground
2 tablespoons low sodium chicken broth
2 tablespoons balsamic vinegar
1 teaspoon olive oil

Combine first 3 ingredients in a bowl; toss gently. Combine rosemary and next 4 ingredients; stir well. Pour over lettuce mixture, and toss gently.


Jambalaya Salad

3/4 Cup Salad dressing, Italian
1/2 Cup Celery -- sliced
1/2 Cup Green pepper -- chopped
1/4 Cup Onion -- chopped
1 Teaspoon Thyme
1/4 Teaspoon Pepper, red -- ground
1/4 Teaspoon Salt
1 Each Garlic clove -- minced
2 Cups Rice -- cooked
1/2 Cup Ham -- cubed
6 Ounces Shrimp, tiny -- cooked
1 Cup Tomato -- chopped
6 Each Bacon slices -- crumbled

Combine first eight ingredients. Add remaining ingredients except bacon.
Chill and add bacon just before serving.


Janet's French Salad Dressing

1/2 cup vinegar
3/4 cup salad oil
1/2 cup sugar -- more or less
1 can tomato soup
1 teaspoon celery seed
1/2 teaspoon salt
2 garlic cloves
-minced or mashed
parsley -- optional

Whisk together until thick!


Jayne's Sesame Cucumber Salad

1 tablespoon toasted sesame seeds -- 350°-5 minutes
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon cornstarch
2 tablespoons water
1/2 cup rice wine vinegar
2 medium cucumbers -- sliced thin or diced
1/2 cup finely chopped celery

Blend liquids and cook until mixture comes to a boil, cook one minute
more.

Add sesame seeds and cool. Sprinkle dressing over cucumbers and celery,
chill well.


Jeanette's Strawberry Jello Mold


Soften 1 envelope plain gelatine in 1/4 cup
water. Dissolve it and 2 packages (3 oz)
strawberry jello in 2 cups boiling water.

ADD:
1 large or 2 small packages frozen strawberries
1 small can crushed strawberries
1-2 diced bananas
1 cup fine chopped nuts (optional-daughter
disliked them so I left them out.)

FILLING:
1 cup sour cream(will use LandoLakes nofat)
1 package Dream Whip made up
Combine well.

METHOD:
Pour half of jello mix into mold and chill to allow to become fairly firm. Spread filling over jello and pour over that the rest of the jello. Allow to become very firm before unmolding- like overnight.


Jeff's Potato Salad With Beer Dressing

6 potatoes
1 teaspoon mustard -- or brown
1 bacon slices
1 tablespoon chopped onions
1 celery stalks -- chopped
2 teaspoons salt
1 tablespoon margarine
2 teaspoons flour
1 tablespoon sugar
1 cup beer
1/2 teaspoon Tabasco sauce
2 tablespoons fresh parsley -- chopped

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


Justin's Tuna Salad

3 each Eggs, hard-boiled -- chopped
2 tablespoons Mayonnaise
2 tablespoons Dill relish (heaping)
1 teaspoon Louisiana hot sauce
2 teaspoons Poupon mustard
1 each 6 1/2 oz can tuna -- drained

Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner.


Kalter Kartoffelsalat (Cold Potato Salad)

6 each Potatoes -- Large *
-- Boiling Water
1/2 teaspoon Salt
1 each Onion; Medium -- Minced
3 tablespoons Vinegar
1/2 teaspoon Mustard -- Prepared
1 teaspoon Sugar
2 teaspoons Dillseed

* Potatoes should be peeled and quartered.

In medium saucepan cook potatoes in boiling salted water until tender.
Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and
minced onion; toss gently. In small saucepan bring the 3/4 cup potato
water to a boil; pour over potatoes and onion. Keep at room temperature
for 2 to 3 hours.

Stir in vinegar, mustard, sugar, and dillseed.

Potato salad will be creamy. Serve at room temperature.


KFC COLESLAW

1 Cabbage -- shredded
1/4 cup Sugar
1 cup Carrots -- shredded
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 cup Milk
1 cup Mayonnaise
1/2 cup Buttermilk
1/2 teaspoon Celery seed
2 drops Tabasco -- or to taste
3 tablespoons Onions -- dry minced

Slice cabbage paper thin, and toss lightly with sugar, shredded carrots.

Sprinkle with salt and pepper and drench it all with milk. Cover and
refrigerate for about 15 minutes. Meanwhile, combine mayonnaise (not
salad dressing), buttermilk, celery seed, Tabasco and minced onion.

Mix well with cabbage mixture.

Refrigerate again at least an hour before serving.

Drain some of the dressing first and serve it separately at the table. It keeps for 24 hours only!!


LEMON CHICKEN ASPARAGUS

4 Boneless chicken breasts
1 tablespoon Fresh lemon juice
1 teaspoon Salt -- optional
1/2 teaspoon Pepper -- fresh ground
1/2 teaspoon Grated lemon zest
3/4 pound Fresh asparagus -- trimmed
1 tablespoon Olive oil
2 teaspoons Seasoned dry bread crumbs
4 Slices low-fat turkey ham
8 Lemon slices -- for garnish

In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and
lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy--about 5-7 minutes).

Place chicken on a serving platter. Meanwhile, steam the fresh asparagus for approx. 5-7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey "ham" and place on top of chicken. Garnish with lemon slices.


Lemon Coleslaw

1/2 cup Mayonnaise
1/2 cup Sour cream
1/4 cup Fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons Olive oil
2 tablespoons Sugar
1 tablespoon White wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Salt
1/2 teaspoon Celery seeds
1/2 teaspoon Pepper
8 cups Shredded cabbage (about 1 1/
1/2 each Red bell pepper (cut into ma
1/2 each Green bell pepper (cut into
1/4 each Red onion (cut into matchsti
1 each Carrot -- shredded
2 tablespoons Chopped fresh parsley
2 teaspoons Grated lemon peel

Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.


Lemon-Cherry Layered Salad

3 ounces cherry or raspberry gelatin mix
1 cup boiling water
21 ounces cherry pie filling
3 ounces gelatin -- lemon
1 cup boiling water
3 ounces cream cheese
1/3 cup mayonnaise
8 ounces crushed pineapple
1 cup marshmallows -- optional
2 tablespoons nuts -- chopped
1/2 cup heavy whipping cream

Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in the cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill until thickened partially. Dissolve lemon gelatin in 1 cup boiling water.

Beat the cream cheese and mayonnaise together and stir in the unchilled
lemon gelatin mixture to this. Blend in the undrained pineapple.

Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon
mixture and add the marshmallows if desired. Spread this mixture on top of the cherry pie mixture that has been chilling. Sprinkle the chopped nuts over top and let chill until completely set.


LEMONY CHICKEN SALAD

1 can Low-sodium chicken broth
(13 3/4 oz)
2 each Pkg of Jell-O Lemon gelatin
(sugar free -- 4 serving size)
1 cup Cold water
1 can Crushed pineapple -- undrained
(in unsweetened juice)
2 tablespoons Lemon juice
1/2 teaspoon Dried tarragon leaves
(crushed)
Dash of white pepper
1 1/2 cups Cubed cooked chicken breast
1/2 cup Chopped parsley
1/4 cup Chopped red pepper

Bring chicken broth to a boil in small saucepan. Completely dissolve
gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Refrigerate until slightly thickened.

Stir in chicken, celery and red pepper. Spoon into 4 individual plastic
containers or serving dishes. Refrigerate until firm, about 2 hours.


Lentil Salad

1/4 cup fresh lemon juice
2/3 cup olive oil
1 teaspoon Italian seasoning
1 clove garlic -- mashed
2 cups dried lentils
1/2 cup diced celery
2 whole red ripe tomatoes -- chopped

Whisk together lemon juice and olive oil. Beat in Italian seasoning
and garlic.

Wash lentils and boil in a quart of water until barely tender, about
30 minutes. Drain. While warm, toss with lemon dressing. Cool to room
temperature. Add celery and tomatoes. Serve immediately or chill and serve cold.


Leslie's Cranberry Salad

1 bag fresh cranberries -- chopped
2 cups sugar
2 envelopes plain gelatin
1 large container Cool Whip
1 can crushed pineapple -- drained

Chop berries in food processor, but do not pulverize them. Mix berries
with sugar, 1 1/2 envelopes gelatin and drained pineapple. Combine well and let stand at least an hour to allow for the juices to mellow, sugar to dissolve and gelatin to thicken. Fold in Cool Whip gently but thoroughly. If fruit settles to bottom of the bowl, add remaining gelatin. Judge the amount of sugar by the tartness of the berries.


Lettuce Wedge With Poppy Seed Dressing

1/3 cup Vinegar -- White
1 1/2 tablespoons Onion Juice
1/2 cup Sugar
1 teaspoon Mustard -- Dry
1 teaspoon Salt
1 cup Vegetable Oil
2 tablespoons Poppy Seeds
Iceberg Lettuce -- Head Of

In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and salt. Stir vigorously by hand or with electric mixer set on low.
Whisking constantly, pour in oil in a slow thin stream, and continue to
beat until dressing is smooth and thick. Stir in poppy seeds. Cut lettuce into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of the dressing or to taste.


LIGHTER CHICKEN WALDORF SALAD

3/4 pound Roasted chicken breast (2
Boneless -- skinless halves)
1 medium Granny Smith apples -- cored
And diced in 1/2-inch pieces
1 Rib celery -- finely minced
1 Ripe mango -- peeled and diced
2 tablespoons Minced -- candied ginger *
1/3 cup Light mayonnaise
1/3 cup Nonfat sour cream
2 tablespoons Lime juice
2 tablespoons Mango chutney
1 teaspoon Grainy mustard
3 tablespoons Coarsely chopped walnuts
2 tablespoons Minced fresh mint

1. Dice the cooked chicken. Combine with the apple, celery, mango and
candied ginger.

2. In a medium bowl, combine the mayonnaise, sour cream, lime juice,
chutney and mustard; mix well. Add to the salad, mixing well. Cover and refrigerate until ready to serve.

3. Just before serving, stir in the chopped walnuts and mint.


Lime Velvet Salad

1 package Lime Jello
1 cup Boiling water
3 ounces Pkg cream cheese
2/3 cup Crushed pineapple -- w/juice
1/2 cup Celery -- chopped fine
1/4 cup Chopped nuts
1/2 cup Heavy cream -- whipped
Cherries (optional garnish)

Dissolve gelatin in boiling water. Add chunks of cream cheese. Using
mixer, beat at medium speed until well blended. Chill until slightly
congealed. Add pineapple, celery and nuts. Fold in whipped cream.
Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired.


Lime-Cilantro Dressing

1/2 cup olive oil
juice of 1 lime
4 garlic cloves
-peeled, ends removed
1/2 cup cilantro -- wash, dry
fresh ground black pepper
1/4 teaspoon sugar -- to taste
1/8 teaspoon salt -- to taste

In a food processor fitted with a metal blade, combine the olive oil, lime juice, garlic, cilantro leaves, and black pepper. Process until smooth. Add sugar and salt to taste. Makes 1/2 cup.


Liza Minnelli's Salade de Provence

2 cups Frozen corn
1 medium Pink grapefruit
1 cup Hearts of palm
1/2 pound Fresh mushrooms
1 teaspoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon Fresh ground black pepper
2 tablespoons Red wine vinegar
1/3 cup Safflower oil

Thaw corn to room temperature. Over moderate heat, cook corn until tender. Drain and set aside. Peel and remove white pith from the grapefruit. Separate sections; cut each section in half and pat dry with paper towels. Cut the hearts of palm into thin slices.
Wipe the mushrooms clean. Trim the ends and slcie very thinly. In large
salad bowl, combine mustard, salt, pepper and vinegar; stir until
everything has dissolved. Slowly pour in the oil, whisking constantly
until smooth. Attractively arrange the grapefruit and veggies in the bowl. Bring to table and toss just before serving.


Louise's Potato Salad

9 new red potatoes,in bite sized pieces. Wash well but leave unpeeled. Take out little black dirt spots.

2 medium sized white onions chopped small. (Buy flat onions, sweeter)

8 slices cooked and crumbled bacon

1 whole package chopped fresh chives (1/2 cup chopped)

1 whole package fresh dill (about 1/2 cup chopped)

DRESSING [ make separately 3/4 cup good mayonnaise
3/4 cup sour cream (low fat is okay)
3 eggs hardboiled
8 dashes of Worcestershire sauce
1 level teaspoon Allspice
1/4 teaspoon chili powder
1/2 teaspoon dried dill
1 tablespoon dried chives
Sweet hungarian paprika to sprinkle over top

1. Prepare and cook the potatoes until just tender, drain & set aside
to cool.

2. Place the cooled potatoes in a large mixing bowl and add the crumbled bacon, onions, fresh chives and fresh dill.

3. Mix the mayo and sour cream in food processor or blender. Add the Worcestershire, allspice and chili powder dried dill and dried chives. Add the hardboiled eggs and whip together at high speed for a fluffy dressing. Add freshly ground pepper and salt to taste.

4. Fold into the potatoes. Put into a serving dish and sprinkle with paprika. I serve lots of thinly sliced radishes around the side of the dish.


Low-Calorie Buttermilk Dressing

2 cups Lowfat cottage cheese
1 cup Buttermilk
1 tablespoon Red wine vinegar
2 tablespoons Parsley -- chopped
10 milliliters Garlic -- chopped
1/4 teaspoon Salt

In blender or food processor, mix cottage cheese until smooth. Add
remaining ingredients and blend.

Makes about 3 cups dressing for green salads. Will keep in refrigerator
for 2 weeks.


Macaroni Medley Salad

3/4 cup Buttermilk
3/4 cup Fat-free mayonnaise
2 tablespoons Fresh dill, chopped -- or 1 ts
dill
4 cups Cooked rotini pasta -- cooled
15 ounces Canned kidney beans -- drained
rinsed
10 ounces Frozen green beans, cooked -- drained and cooled
8 ounces Fat-free cheddar cheese -- Healthy Choice, cube

Mix together buttermilk, mayonnaise and dill. Pour over combined pasta, beans and cheese; mix lightly.
Chill. 16 Servings


MACARONI SALAD FOR 100

5 To 6 lbs. fully cooked ham -- cubed
5 To 6 lbs. macaroni -- cooked
drained
3 pounds Shredded cheddar cheese
2 Bags (20 oz. ea.) frozen -- peas, thawed
2 bunches Celery -- chopped (about 12 cups)

2 large Onions -- chopped (2 to 2 1/2 cups)

2 cans (5 3/4 oz. ea.) pitted ripe -- olives,
Drained and sliced
DRESSING:
2 quarts Mayonnaise
8 ounces Western or French salad -- dressing
1/4 cup Vinegar
1/4 cup Sugar
1 cup Light cream
1 1/2 teaspoons Onion salt
1 1/2 teaspoons Garlic salt
1 teaspoon Salt
1 teaspoon Pepper

SALAD: Combine all salad ingredients. Combine all dressing ingredients; pour
over the salad mixture and toss.

Refrigerate.


MAI FUN CHICKEN SALAD WITH HOISIN DRESSING

-----HOISIN DRESSING-----
3 tablespoons Rice vinegar
1/4 cup Salad oil
1 tablespoon Hoisin sauce
2 teaspoons Sesame seeds
2 teaspoons Minced fresh gingerroot
-----SALAD-----
Napa/Savoy cabbage leaves
2 cups Mai fun *
1 cup Finely shredded carrots
2 Lg cooked chicken breasts*
1/2 cup Sugar snap peas **
Vegetable garnishes ***

*Note: Mai fun should be prepared according to package directions.
*Chicken breasts should be skinned, boned and cut into thin slices.

**Snap peas should be blanched and chilled.

***Suggested vegetable garnishes: Japanese or regular cucumber slices,
straw mushrooms, carrot flowers.

Combine vinegar, oil, hoisin sauce, sesame seeds and gingerroot in jar
with lid. Cover and shake well. Chill. Meanwhile, to make salad, for each serving, line plate with cabbage leaves and over them arrange layer of mai fun. Then arrange shredded carrots, chicken slices, sugar snap peas and vegetable garnishes on plates as desired. Shake dressing again and pass at table.


Mandrin Orange and Green Salad

1 each Med bowl of mixed greens
1 each Large can of mandrin oranges
1/2 cup Chopped pecans
-----GARNISH-----
1 each Purple onion rings
-----DRESSING-----
1/3 cup Wine vinegar
1/2 cup Sugar
1 cup Salad oil
1 teaspoon Salt
1 teaspoon Dry mustard
2 tablespoons Water

For mixed greens use leaf romaine and regular.


Maple Leaf Dressing

3/4 cup vinegar
1 1/2 cups oil
2 tablespoons worcestershire sauce
1 teaspoon salt
1 1/2 teaspoons pepper -- crushed
1 tablespoon dry mustard
1/2 cup sugar
1 can tomato soup
1 piece garlic -- diced

Mix together and let stand for 1 day before using


Marinated Three-Bean Salad

1 pound green beans -- Blanched
1 pound wax beans -- Blanched
2/3 cup salad oil
1/3 cup red wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon rosemary
1 teaspoon dry mustard
1/4 teaspoon pepper -- grated
2 cans red kidney beans -- 15 oz cans

blanch beans, in bowl whisk oil, vinegar and spices. add beans and cover, refrigerate for at least 6 hours.


Marinated Veggies

1 can French Style Green Beans -- drained
1 can Shoepeg Corn-drained
1 can Baby Peas -- drained
1 cup chopped celery
1 cup diced onion
1 cup diced bell peppers
1 small jar pimentos
MARINADE
2/3 cup sugar or artificial -- sweetener
2/3 cup white vinegar
1/3 cup lite oil -- (your choice)
1 tsp salt
1 tsp celery seed

Mix marinade and add veggies, let set at least four hours, overnight is best.


Market Salad With Capers

1 Sm Tomato -- diced
1 Ear Corn
2 Med Red Potatoes -- cooked
2 Tsp Capers -- drained
1/4 Tsp Paprika
2 Tbsp Olive Oil
1/2 Tbsp Red Wine Vinegar
Salt And Pepper -- to taste

Peel potatoes if desired. Dice. Cook corn and remove from cob. Combine tomato, corn, potatoes, and capers in salad bowl. Stir together paprika, oil, vinegar, salt, and pepper in small bowl. Pour over vegetables and toss well. Let stand 5 minutes for flavors to blend.


MARLBORO COUNTRY GUACAMOLE

1 each Large ripe avocado (about 8
1/4 cup Finely chopped onion
1 tablespoon Seeded and finely chopped pi
1 tablespoon Lemon juice
1/4 teaspoon Salt

Peel, pit and mash avocado; add remaining ingredients and mix thoroughly. Makes about a cup.


Mayfair Dressing

3 to 4 cloves garlic
1/2 medium onion
1 stalk celery
2 cups oil
1/4 cup prepared mustard
1/2 whole black peppercorns -- or more
3 eggs
1 ounce anchovies -- or 2 oz
1 tablespoon Accent seasoning mix

Blend in Blender makes 4C Every St. Louis cook has this recipe. It's the best!


MEDITERRANEAN GRILLED CHICKEN SALAD

2/3 pound (2 medium) potatoes -- - cut into 3/4-inch
4 ounces Mushrooms -- halved
4 ounces Green beans; halved -- steamed until crisp-
-----VINAIGRETTE-----
1/4 cup Olive oil
2 tablespoons White wine vinegar
1 Garlic clove -- minced
2 teaspoons Minced fresh tarragon -- OR..
3/4 teaspoon Dried tarragon
2 teaspoons Dijon-style mustard
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 Chicken breast halves -- - (boned and skinned
(about 6 ounces each)
1/4 cup Chopped red onion
Halved cherry tomatoes -- - for garnish

In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes; drain.

Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette
ingredients. Place potatoes, mushrooms and beans in separate piles in
large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat.
Cover; let stand 15 minutes. Heat broiler. Meanwhile, in bowl add
chicken to the remaining vinaigrette; cover and let stand 15 minutes.
Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced, turning once. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes.


MEXICAN BEEF SALAD

3/4 pound Beef top round steak
1/2 teaspoon Unseasoned meat tenderizer -- instant
3 tablespoons Vegetable oil
3 tablespoons Vinegar
1/2 teaspoon Salt
1/4 teaspoon Ground cumin
1/4 teaspoon Dried oregano -- crushed
1/8 teaspoon Garlic powder
1/8 teaspoon Ground red pepper
1 can Yellow hominy -- drained
16 ounce can
1 Small onion -- sliced
separated into rings
1 Green pepper -- sliced into rings
1/3 cup Sliced pitted ripe olives
4 cups Torn lettuce
1/2 cup Halved cherry tomatoes
Lettuce leaves
1/2 cup Monterey Jack cheese (2 oz) -- finely grated

Partially freeze meat. Slice meat across the grain into bite-size strips.

Sprinkle meat tenderizer over meat. In a 1 1/2-quart microwave-safe
casserole, combine beef and 1 tablespoon oil. Cover with waxed paper.
Cook on high (100 percent) power 3 to 5 minutes or until meat is done,
stirring every 2 minutes. Remove meat, reserving drippings in dish.
Add remaining 2 tablespoons oil to drippings. Stir in vinegar, salt,
cumin, oregano, garlic powder and red pepper. Cook, uncovered, on high
power about 30 seconds or until bubbly. Add meat, hominy, onions, green pepper and olives. Toss gently to coat.

In a large mixing bowl, combine meat mixture, torn lettuce and tomatoes. Toss gently to coat. Spoon mixture onto lettuce-lined plates.
Sprinkle with cheese. Makes 4 to 6 servings.


Mexican Green Bean Salad

1 pound green beans
1/2 cup olive oil
2 jalapeno peppers -- seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon onion -- minced
1 tablespoon parsley -- minced
1 tablespoon fresh cilantro -- minced

Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk
together other ingredients and pour over warm green beans. Allow to
marinate at least 1/2 hour. Serve at room temperature or chilled.


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.


No-Name-Yet Salad

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
Oil
-----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
----------garnish-----------
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
boneless
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
-----DRESSING-----
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
Black pepper

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
----------dressing----------
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.


Orange-Jicama Salad

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.


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)
-----DRESSING-----
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
and cheese.

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.


Pasta Salad

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
-----Dressing-----
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)

-----Salad Makings-----
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
Parmesan Cheese
-----Dressing-----
1 Clove Garlic
Salt And Pepper
1 Tsp Mustard
1/3 C Balsamic Vinegar
2/3 C Olive Oil
Basil

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
drain.

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.


Patriots Salad

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.


Peach Salad

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.


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.


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
together:
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
mayonnaise.


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
----------MARINADE----------
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
salt
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.


RIO GRANDE QUINOA SALAD

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.


ROASTED PEPPER AND BLACK BEAN SALAD

1 1/4 cups Dry black beans or
3 cups Black beans -- cooked
2 Red bell peppers
2 Yellow bell peppers
-----DRESSING-----
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.


Roasted Red Pepper and Chive Dressing

1 each Sweet red pepper -- medium-size
1/2 cup Prepared roasted red peppers
1/3 cup Red wine vinegar
1 each Garlic clove -- medium minced
1 cup Olive oil
1/3 cup Finely chopped fresh chives
Salt
White pepper -- freshly ground

Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed.

With machine running, slowly drizzle in olive oil until fully combined.
Stir in chives and season with salt and pepper to taste.


Rohkostsalat-Cabbage Fruit Salad With Sour-cream Dressing

2 cups Cabbage; Raw -- Shredded
1 tablespoon Lemon Juice
1/4 cup Pineapple Juice
1/4 teaspoon Salt
1/2 cup Sour Cream
1 each Apple; Med., Diced -- Unpeeled
1/2 cup Raisins
1 1/2 teaspoons Lemon Juice
1 tablespoon Sugar

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.


Roquefort, Pear and Watercress Salad

2 tbsp strong brewed tea -- pref.Earl Grey
1 tbsp white-wine vinegar or Champagne vinegar
1 tbsp walnut oil
1 tbsp minced shallots
1 tsp Dijon mustard
salt and freshly ground black pepper
3 cups washed, dried and torn red leaf lettuce
3 cups washed & dried watercress lettuce
1 ripe pear, pref. red -- cored/thinly sliced
1 oz Roquefort cheese -- crumbled
1 tbsp chopped toasted walnuts

In small bowl, whisk together tea, vinegar, oil, shallots, mustard, salt and pepper. (can be prepared 2 days ahead, and stored in fridge.)
In large bowl,toss lettuce and watercress together with the dressing.
Divide among 4 salad plates, decoratively arranging pear slices over lettuce mixture. Sprinkle cheese and walnuts on top and garnish with a grinding of black pepper.


Rote Rubensalat (Red-beet Salad)

2 each Red Beets -- Bunches
-----MARINADE-----
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.


Rotkrautsalat (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; Head -- 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.


S&W CHICKEN FAJITA SALAD

4 Boneless -- skinless
Chicken breast halves
1 can (15-oz.) S&W Pinqutos or
Black beans -- undrained
1 can (14-1/2 oz.) S&W Ready Cut
Tomatoes -- drained well
4 cups Shredded salad greens
1/2 cup Diced bell pepper
1/4 cup Each chopped green onion
Red onion -- cilantro
S&W Mesquite Cooking Sauce
& Marinade
S&W Vintage Lites Red Wine
Vinegar Dressing
Garnish (optional):
Guacamole & sour cream

Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per side or until done, basting with more Cooking Sauce; slice into thin strips.

Combine remaining ingredients with chicken strips and toss with 1
tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing. Garnish with guacamole and sour

Sadie's Shrimp Salad

2 pounds Macaroni -- cooked
4 pounds Shrimp -- boiled and peeled
24 each Eggs, hard boiled -- chopped
2 cups Onion -- finely chopped
1 cup Celery -- finely chopped
2 cups Black olives -- finely chopped
2 cups Dill pickles -- chopped

See Sadie's Shrimp Salad Dressing (below) for directions


Sadie's Shrimp Salad Dressing

1 quart Mayonnaise
1/2 cup Olive oil
2 tablespoons Louisiana hot sauce
2 tablespoons Lemon juice
1 tablespoon Lea & Perrins Worcestershire
1 tablespoon Mustard
2 tablespoons Ketchup

Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp,
eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up.


Salad Dionne Warwick

1 pound Ziti
1 pound Broccoli
1 teaspoon Dijon mustard
1/2 teaspoon Salt
1/4 teaspoon Fresh ground black pepper
2 tablespoons Red wine vinegar
1/3 cup Olive oil
1/4 cup Parmesan cheese -- fresh gratd
2 medium Tomaotes -- garnish

In a large pot of boiling salted water, cook the ziti according to package directions. Drain and rinse under cold water. Drain again and set aside. Bring a large pot of slated water to boiling. Separate the broccoli into small flowerets, discarding the stems. Add the broccoli to the pot, bring back to a boil and cook rapidly for 2-3 minutes. Drain and refresh under cold running water. Drain again and spread out on paper towles to dry. In large bowl, stir the mustard, salt, pepper and vinegar until everything is dissolved.

Slowly add the oil, whisking until smooth. Add the pasta, broccoli, and
cheese, but do not toss. Cover and refrigerate. Just before serving,
gently toss until the all are coated with the sauce. Core the tomatoes;
cut into wedges and use to garnish the salad.


Salad from the Orient

1 pound pork tenderloin
--- Marinade: -----
2 tablespoons brown sugar
1 1/2 tablespoons soy sauce, low sodium
2 tablespoons sherry
1 tablespoon Hoisin sauce
--- Dressing: -----
2 tablespoons oil -- *see note
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root -- grated
1 dash Tabasco sauce -- optional
---Salad: -----
6 ounces vermicelli
1 cup carrots -- julienned
1 cup pea pods
4 green onions
1 tablespoon sesame seeds

* Use olive oil or a mixture of olive and peanut oil.

1. Cut the pork into very thin slices, suitable for stir-frying. Mix brown sugar, 1-1/2 teaspoons soy sauce, sherry (optional) and Hoisin sauce. Pour over the pork strips in heavy plastic bag. Tie bag and put mixture into refrigerator to marinate up to 1 hour, turning bag
occasionally.

2. To prepare the dressing, combine oil, sugar, 2 tablespoons soy
sauce, ginger root and Tabasco or other hot sauce. Blend and put into
refrigerator to chill.

3. Cook vermicelli to desired doneness. Add the pea pods and carrots during last 2 minutes of cooking. Drain and immediately rinse with cold water. Put into large bowl. Pour the dressing over vermicelli mixture, add the green onions (slice into thin rounds, tops included). Set aside while preparing pork.

4. Remove the pork from refrigerator and put into a wok or large
heavy skillet. Include some of the marinade. Stir pork strips until
browned and cooked through, about 5-7 minutes. Drain and add to the salad mixture. Mix the salad well. Cover and refrigerate 1 hour to allow the flavors to blend. If desired, sprinkle with toasted sesame seeds just before serving.


SALAD OF CHICKEN & MELON

3 Chicken breasts; whole -- boneless
1 Cantaloupe
1/2 pound Black grapes
1/2 pound Asparagus
1 cup Chicken broth
1/2 cup Dry white wine
1 Garlic clove -- crushed
3 tablespoons Capers
3 tablespoons Parmesan cheese -- coarsely
grated
-----DRESSING-----
1/4 cup Lemon juice
1/4 cup Oil
1/4 cup Dry white wine
1 Garlic clove -- crushed

Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil, steam or microwave until just tender. Cut asparagus into 2 inch lengths. Combine broth, wine and garlic in a pan, add chicken; bring to a boil, reduce heat and simmer for 5 minutes on each side, or until tender. Drain chicken, cool, and shred finely. Combine chicken, melon, grapes, asparagus and capers with dressing. Serve with parmesan cheese. Dressing: Combine all ingredients in a jar, shake well.


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.


SICILIAN PASTA SALAD PICCATA

2 cups Rotini macaroni -- uncooked
1 pound Chicken breasts -- boneless
skinned
1/2 cup Dry white wine
1/2 cup Water
1/3 cup Olive oil or vegetable oil
2 tablespoons White wine vinegar
2 tablespoons Lemon juice
2 Cloves garlic -- minced
1/2 teaspoon Salt
1/4 teaspoon Coarsely ground black pepper
1 1/2 cups Thinly sliced sweet red -- pepper, cut in 2-inc

1/2 cup Chopped fresh parsley
1/2 cup Sliced green onion
2 tablespoons Capers

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In a small saucepan, place chicken breasts; cover with wine and water. Simmer, uncovered, about 20 minutes or until done; discard liquid. Set chicken aside to cool. Cut chicken into strips.

In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt
and pepper. In a large bowl, combine pasta, chicken and oil mixture. Add red pepper, parsley, onion and capers; mix thoroughly. Cover; refrigerate.


Simple Iranian Salad

1 cucumber -- peeled and chopped
1 medium tomato -- chopped
1 small onion -- chopped
1 tablespoon parsley -- minced
1 tablespoon olive oil
juice of one lime
salt and pepper to taste

Mix together. Chill before serving.


SIMPLE VINAIGRETTE

3 tablespoons Red wine or tarragon vinegar
1 tablespoon Dijon mustard
Salt and pepper -- to taste
12 tablespoons Safflower or Canola oil -- =OR=-
9 tablespoons -Safflower or Canola AND
3 tablespoons -Olive oil)

MIX THE VINEGAR WITH THE MUSTARD, salt and pepper. Add the oil gradually, mixing vigorously by hand or electric blender.


SIRLOIN CITRUS SALAD

1 pound Top sirloin steak -- 1" thick
boneless
1 tablespoon Olive oil
4 cups Romaine -- torn in bite-size
pieces
2 Oranges; peeled -- separated
into segments
1/4 cup Walnuts -- toasted
Strawberries; optional -- sliced
-----CITRUS VINAIGRETTE-----
2 tablespoons Orange juice
2 tablespoons Red wine vinegar
2 teaspoons Honey
1 1/4 teaspoons Dijon mustard

Preparation time: 24 minutes Prepare the Citrus Vinaigrette by thoroughly combining all ingredients.

Makes about 1/3 cup.

Prepare the salad: Cut the beef into 1/8" strips; cut each strip in half. Heat oil in a large nonstick skillet over medium high heat. Stir fry beef (1/2 at a time) 1 to 2 minutes. Remove with a slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in a large bowl. Sprinkle with walnuts and drizzle with the Citrus Vinaigrette. Garnish with strawberries, if desired. Serve immediately.
Serving suggestions: Sesame bread sticks.


Sliced Cucumbers in Yogurt

Cucumbers
1/2 teaspoon Salt
1/4 cup Low-fat plain yogurt
1/2 teaspoon Sugar
1/2 teaspoon Lemon juice
1/8 teaspoon Celery seeds
1/8 teaspoon Ground cumin
1/8 teaspoon Pepper

Pare and thinly slice cucumbers. Place in small bowl.
Sprinkle with salt; stir. Let stand 10 minutes. Stir together yogurt,
sugar, lemon juice, celery seeds, cumin and pepper in small bowl to mix
well. Transfer cucumbers to colander; rinse with cold water. Squeeze with hands to extract as much liquid as possible.
Return to bowl. Stir in yogurt mixture. Refrigerate covered until serving. Makes 4 servings.


SOUPER SALAD

46 ounces Tomato juice -- canned
1 small Red onion -- finely chopped
10 milliliters Garlic -- minced
1/4 cup -- water
1/2 cup Corn kernels -- fresh or frozen
15 ounces Black beans -- rinsed & drained
Cucumber -- seeded and finely

Red bell pepper -- seeded &
chopped
Green bell pepper -- seeded &
chopped
Zucchini -- finely chopped
Celery stalk -- finely chopped
Scallions -- finely chopped
4 ounces Diced green chilies -- canned
1 cup Jicama -- finely chopped
1/4 cup Fresh cilantro -- or parsley

2 tablespoons Red wine vinegar
2 tablespoons Lime juice

Hot pepper sauce; to taste 1 ts Prepared horseradish; x Pepper; black to taste 16 x Melba rounds; for garnish


Sour Cream Dressing

2 each Eggs -- hard boiled
1/2 pint Sour cream
2 each Spring onions
3 tablespoons Vinegar (4?... to taste)
1/2 teaspoon Dry mustard
1/2 teaspoon Salt
1 tablespoon Sugar
Red pepper or paprika

Mash egg yolk, add salt and mustard, sugar and paprika or red pepper.
Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce.


SOUR CREAM POTATO SALAD

10 Medium red potatoes -- cooked
jackets
1/3 cup Clear -- bottled Italian

1 1/2 cups Sliced celery
1 cup Sliced green onions
4 Hard boiled eggs
1/2 cup Sour cream
1 cup Mayonnaise
1 1/2 teaspoons Horseradish sauce
1 teaspoon Yellow mustard
1 1/4 teaspoons Celery seed
1/3 cup Diced cucumber
Salt & pepper to taste

While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery and onion. Add the egg whites, chopped. Sieve egg yolks, combine with mayonnaise, sour cream, horseradish, mustard, and celery seed.

Chill 2 hours and add diced cucumber.


Southwest Chicken, Bean and Rice Salad

1 pint water
1 1/4 cups chicken broth
1 1/2 cups long-grain rice
6 chicken breasts -- boned, skinned
1 1/2 tablespoons olive oil
2 teaspoons ground cumin
2 15 oz cans black beans -- rinsed and drained
1 bell pepper -- chopped
1/2 red onion -- chopped
1/4 cup cilantro -- lightly packed
3 tablespoons lime juice -- fresh
2 large garlic cloves

Bring 2 cups of water and 1 cup of chicken broth to boil in a heavy
medium sauce pan. Add rice. Season with salt and pepper; reduce heat to
low. Cover and simmer until rice is tender and liquid is absorbed, about
20 minutes. Tranfer rice to large bowl and cool.

Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken
with 1/2 tbs of olive oil. Season with salt and pepper sprinkle with 1
tsp. cumin. Broil chicken until cooked through, about 10 minutes. Cool
and cut into 1 inch pieces.

Add chicken, black beans, corn, bell pepper, red onion and cilantro to
rice in boil. Combine remaining 1/4 cup chicken broth, remaining
tablespoon olive oil, remaining teaspoon cumin, lime juice and garlic in
blender. Process until garlic is finely minced. Season to taste with salt and pepper. Pour dressing over salad in bowl and toss well.


Southwestern Three-Bean Salad

15 Ounces Black Beans, Canned -- rinsed and drained
15 Ounces Pinto Beans, Canned -- rinsed and drained
15 Ounces Chickpeas, Canned -- rinsed and drained
3 Chipotle Pepper In Adobo Sauce -- finely chopped
3 Tbsp Cider Vinegar
2 Tbsp Canola Oil
1/4 C Cilantro -- chopped
Salt and pepper to taste
1/2 head Iceberg Lettuce -- shredded
1/2 Vidalia Onion -- thinly sliced

In a large bowl, combine black beans, pinto beans or black-eyed peas,
chickpeas, chipotles, vinegar, oil and cilantro. Toss until well mixed.
Season with salt and pepper. Arrange lettuce on a serving platter, mound the bean mixture over top and garnish with sliced onions. Serves 6 as a side dish.


Spaghetti Salad

1 1/2 pounds thin spaghetti
1 onion -- chopped
1 cucumber -- chopped
1 green or red bell pepper -- chopped
2 medium tomatoes -- chopped
1 12 oz. bottl Italian salad dressing or Fat Free -- (Wish Bone)
1 jar Salad seasoning -- (McCormicik's)
1 pkg Italian salad dressing mix, dry -- (Good Seasons)

Cook, drain and rinse spaghetti. Chop all vegetables quite fine. Mix
together bottled salad dressing, salad seasonings and dry salad dressing mix. Shake to mix well. Pour over spaghetti. Let chill overnight in refrigerator.


Spaghetti Squash and Avocado Salad

1 medium spaghetti squash
6 mushrooms -- sliced
1/2 red bell pepper -- julienned
1/2 green bell pepper -- julienned
4 ounces sliced black olives -- drained
2 avocados -- seed,peel,slice
-----Avocado Oil Vinaigrette-----
3/4 cup avocado oil -- or light vegetable o
1/4 cup white wine vinegar
3 cloves garlic -- crushed
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Prepare Avocado Oil Vinaigrette at least 24 hours before serving
time. Shake all ingredients together in tightly covered container.
Let Vinaigrette stand at least 24 hours.

Halve squash lengthwise, scoop out seeds. Place halves
cut side down in large saucepan; add water to a depth of two inches;
cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash,
mushrooms, peppers, olives and avocados in serving bowl. Pour
Vinaigrette over, toss gently and serve.


Sparkling Salad

1 package lime gelatin powder
1 cup water
7 ounces lemon-lime soda
1 cup applesauce
--- Garnish: ---
grapes -- frosted, * see note
mint sprigs

* To make frosted grapes for decorations: Beat an egg white until frothy. Dip the grapes into egg white then immediately roll in sugar, preferably superfine, and then lay on waxed paper until dry. Use tinted sugar for more color variety.

SALAD:
1. Place lime-flavored gelatin into bowl; add 1 cup very hot water
and stir until gelatin is completely dissolved. Blend in a 7-ounce bottle of lemon-lime carbonated soft drink. Chill this mixture until consistency of unbeaten egg whites.
2. Lightly oil a decorative 1-quart mold with vegetable oil; do not use olive oil. Invert mold to drain off any excess oil.
3. When gelatin is somewhat thickened, add 1 cup thick applesauce.
Blend quickly. Pour mixture into mold and chill until firm.
4. Unmold onto serving plate and surround mold with frosted grapes
and sprigs of mint.


SPICY BLACK BEAN & LENTIL SALAD

2 cups Cooked black beans
2 cups Cooked red lentils
1 teaspoon Dry mustard
3 tablespoons Minced garlic
1 tablespoon Fresh parsley -- minced
1/2 cup Rice vinegar
Juice from 1 lemon
1 teaspoon Salt
3 tablespoons Olive oil
1 teaspoon Crushed red peppers
1 small Butterhead lettuce -- torn
2 large Red bell peppers -- sliced
2 large Red potatoes, cooked -- sliced
1/2 cup Grated carrots

Put legumes in separate bowls. Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly between legumes. Marinate covered in the fridge for 1 hour.

Line salad plates with lettuce, top with peppers. Arrange small piles of potatoes, carrots & legumes on each plate. Drizzle marinade over the meal.


SPICY CORN AND BLACK BEAN SALAD

******SALAD******
2 cans Mexicorn -- (corn and red and
peppers), 11oz -- drained
15 ounces Black beans; drained -- rinsed
4 1/2 ounces Sliced Mushrooms -- drained
1/2 cup Green Onions -- sliced
1/2 cup Cucumbers; peeled -- slice

2 tablespoons Fresh Jalapeno Pepper -- finely chopped
******DRESSING******
1/3 cup Oil
1/4 cup Rice Wine Vinegar or White -- Vinegar
1/4 cup Orange Juice
1 teaspoon Garlic -- minced
1/2 teaspoon Salt
*****BEFORE SERVING*****
1/4 cup Fresh Cilantro -- chopped
1 tablespoon Orange Peel -- grated
2 teaspoons Cumin seed (or 1 ts)
Lettuce Leaves

In large bowl, combine all salad ingredients; blend well. In small bowl using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.

Just before serving, drain salad. Stir in cilantro, orange peel and
cumin seed. Serve in lettuce-lined bowl or on lettuce-lined plates. Store in refrigerator.


Spinach and Apple Salad w/ Bacon Dressing

10 ounces fresh spinach -- torn in bite sized pieces
4 bacon slices
1 tablespoon vegetable oil
1 small onion -- diced
2 tablespoons cider vinegar
1 teaspoon brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 apple -- cored and thinly sliced

Place spinach in large bowl. Cook bacon in large skillet over medium high heat until crisp. Remove to paper toweling to drain. Discard all but 3 Tablespoons drippings from skillet. Add oil to drippings in skillet and heat. Add onion; cook until tender, about 3 minutes. Stir in vinegar, mustard, sugar, salt and pepper. Bring to boiling. Remove from heat. Add apple to spinach. Pour hot dressing over spinach and apple; toss well to coat. Crumble bacon and sprinkle over salad. Serve immediately.


Spinach and Grapefruit Salad

2 tsp poppy seeds
1/2 red onion -- thinly sliced
3 grapefruit -- pink or red
6 cloves garlic -- peeled
2 tbsp white wine vinegar
2 tbsp olive oil -- extra-virgin
1 tbsp coarse-grain mustard -- pref. Pommery
1/2 tsp honey
salt and freshly ground pepper
3/4 lb fresh spinach, washed and torn -- (16 cups)
1/2 small jicama, peeled & cut -- in matchsticks

Heat a small skillet over medium heat. Add poppy seeds and toast, stirring constantly, until aromatic, 1-2 minutes; set aside
Place onion slices in small bowl; add cold water to cover and soak for 10 minutes. Drain.

Meanwhile, with a sharp knife, remove skin and white pith from grapefruit and discard. Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membranes; reserve the segments in a small bowl. Measure 1/3 cup of the juice and set aside.

Bring garlic cloves in a small saucepan and add water to cover. Bring to a simmer over medium heat; cook until tender, about 3 minutes. Drain.
In a blender, combine vinegar, oil, mustard, honey, cooked garlic and
reserved grapefruit juice. Blend until creamy. Season with salt and
pepper.

In a salad bowl, combine spinach, jicama, and reserved onions and
grapefruit sections. Drizzle with the dressing and toss. Arrange on salad plates and garnish with the toasted poppy seeds.


Spinach And Mandarin Oranges

12 Oz Fresh Spinach -- wash, remove thick
-- stems
1/2 C Scallions -- thin sliced
11 Oz Mandarin Oranges -- drained
1/2 C Slivered Almonds -- toasted, *

Honey-Mustard Vinaigrette:
1 Tsp Dry Mustard
Salt -- to taste
1/8 tsp Black Pepper
1 tbsp Honey
2 tbsp Cider Vinegar
1/2 C Vegetable Oil

Fresh greenery is dotted with vivid orange segments and toasted almonds
before being coated with a honey-mustard dressing.

1. Heap the spinach leaves in a large bowl.
2. Adorn the greenery with the scallions, fruit, and nuts.
3. In a small bowl, whisk together the dressing ingredients.
4. Pour the vinaigrette over the salad, toss well, and serve.

How to toast nuts:

Spread nuts out on a cookie sheet and bake in a 350o oven for 5 to 10
minutes until golden. Different sizes and types of nuts toast at varying
times; the smaller the nut, the faster it browns, so you have to keep a
watchful eye on the oven.


Spinach and Mushroom Salad

10 ounces fresh spinach -- washed & chopped
10 whole fresh mushrooms -- sliced
4 hard-boiled eggs -- chopped
6 slices bacon -- cooked & crumbled
1 cup olive oil
1/4 cup sour cream
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
1 tablespoon sugar
1/2 tablespoon salt
1/4 teaspoon black pepper

Toss spinach, mushrooms, chopped egg, and crumbled bacon. Whisk remaining ingredients together. Toss with vegetables to coat spinach.


Spinach Salad

2 pounds Fresh spinach
2 each Hard boiled eggs
1/4 cup Chopped pitted black olives
1/2 each Red onion sliced
1/2 cup Crumble feta cheese

Add vinegar and oil dressing


Spinach Salad Parmesan

5 cups Fresh spinach leaves -- washed well & trimme
Bermuda onion -- thinly sliced
1 pint Cherry tomatoes
4 ounces Fresh mushrooms -- sliced
1/2 cup Radishes -- thinly sliced
1 tablespoon Grated Parmesan cheese

Toss together all ingredients. Serve with your favorite no- or low-fat
dressing. Makes about 6 cups.


Spinach Salad with Pears and Cranberries

1 tsp finely shredded orange peel
1/2 cup orange juice
1/2 cup seasoned rice vinegar
1/3 cup dried cranberries
2 firm-ripe pears -- (3/4 lb. total)
3/4 cup thinly sliced red onion -- rinsed
1 lb baby spinach leaves, rinsed, crisped -- in bite-sized pieces

Combine orange peel, orange juice, seasoned rice vinegar, and dried
cranberries. Core and thinly slice pears; add pears and onion to dressing.

Just before serving, pour over spinach; gently mix.


Spring Salad

1/2 pound Snow peas
1/2 pound Mixed green and yellow beans
6 each New red skinned potatoes
1/2 pound Carrots
1 cup Frozen sweet corn
1 cup Fresh or frozen peas
2 each Tomatoes
4 each Hard cooked eggs
----------dressing----------
3 each Large egg yolks
1 teaspoon Dijon mustard
1 each Salt
1 each Pepper
1 1/2 cups Saflower oil
1 tablespoon Lemon juice
1 each Shallots -- finely chopped
1 teaspoon Honey
1 tablespoon Finely chopped fresh mint
1 tablespoon Finely chopped fresh parsley

Top and tail beans. Cook in lightly salted boiling water for 3 to 5
minutes or until tender crisp. Drain and refresh under cold running
water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender. Drain. Place peeled corrots in a saucepan with enough cold water to cover. Salt lightly, bring to a boil, then reduce heat and simmer until tender. Drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed tomatoes and cut into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise is desired thickness) Stir in shallots, honey, mint add parsley. Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad.


Springtime Chicken Salad

3 ounces cream cheese
3/4 cup heavy cream
1/4 cup orange juice
1 1/2 teaspoons curry powder
salt and pepper -- to taste
2 tablespoons chutney
2 cups cooked chicken -- cubed
flaked coconut
mandarin oranges

Place first 6 ingredients in blender and blend until smooth.
Toss with cooked cubed chicken, flaked coconut, and 1 to 2 cans (drained) Mandarin oranges. Chill. Serve on a bed of lettuce, sprinkle with slivered almonds and paprika. This salad tastes wonderful served in a melon.


SPRINGTIME CHICKEN SALAD

Chicken breast halves
1 pound Fresh asparagus
Head iceberg lettuce
Lemon slices for garnish
-----LEMON-HERB DRESSING-----
1/2 cup Lemon juice
2 tablespoons Lemon juice
Sm clove garlic -- pressed
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Slivered toasted almonds

VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon juice and water or broth to cover in a 9-in skillet. Place over med heat. Bring to a boil slowly. Reduce heat. Simmer for 1 min.
Remove from heat. Cover. Let stand 20 mins. Remove chicken, pat dry and
shred. PREPARATION: Place chicken in a saucepan. Cover with water. Simmer for 20 min. until done. Remove. Cool. Wash asparagus.
Snap off stalks at the point of tenderness. Partially fill a large skillet with water. Bring to boil. Add asparagus. Cover and heat until water comes back to a boil. Uncover. Boil slowly for 4-5 mins until spears bend a little when lifted. Drain. Cool. With a knife, shred half of the lettuce. Place in a large salad bowl. combine the dressing ingredients. Shake until blended. Drizzle half of the dressing over the lettuce. Shred the chicken. Slice the asparagus into 2-in diagonal pieces. Combine with the lettuce. Drizzle with remaining dressing. Garnish with lemon slices. Serve, sprinkled with almonds, if desired.


Stir-Fried Beef Salad

1 pound Beef round steak -- boneless
2 tablespoons Oil -- cooking
Garlic clove -- minced
8 ounces Mushrooms, fresh -- sliced
Cucumber -- chopped
Green pepper -- strips
Onion -- sliced *
1 teaspoon Italian seasoning
1 teaspoon Salt -- seasoned
1/8 teaspoon Pepper, red -- ground
Tomato -- large **
8 ounces Spinach leaves -- fresh

* Separated into rings ** cut into wedges

Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and
garlic; remove from pan. Add mushrooms, cucumber, green pepper strips,
onions rings, Italian seasoning, salt, and red pepper to wok.

Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to
wok; add tomato. Cook 1 to 2 minutes or till heated through.
Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach
leaves to wok; cover and cook for 1 minute or till slightly wilted.
To serve, arrange spinach on four bowls or plates; spoon meat mixture
atop.


Strawberry Jello Salad

1 package Strawberry Jello
2 cups Boiling water
3 each Bananas -- mashed
1 can (lg) crushed pineapple
30 ounces Frozen strawberries -- undrain
1 package Sour cream -- large

Mix Jello and 2 cups boiling water and let cool. Add mashed bananas,
pineapple, and undrained frozen strawberries. Put half the mixture into
13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares.


Summertime Rice Salad

2 cups cooked rice
--- Vinaigrette -----
2 tablespoons fresh lemon juice
1 red bell pepper -- finely diced
3 scallions -- chopped
1 carrot -- chopped
3 tablespoons fresh parsley -- * chopped (see note)
1 cucumber -- peeled and diced
1 tomato -- peeled and chopped
1 celery stalks -- peeled and diced

* Substitute dill or basil for the parsley if preferred.

1. Put rice in a serving bowl and pour 2 tablespoons lemon juice and 4 tablespoons Vinaigrette over. Add freshly ground black pepper to taste. Toss well with fork.
2. Prepare all the remaining ingredients, except tomatoes and
cucumbers, and blend. Mix well and let cool.
3. Add onions and cucumbers just before serving to maintain best
texture and taste for those two vegetables.


Sunshine Orange, Onion and Avocado Salad

1 head Romaine lettuce -- chopped
2 cups arugula
3 navel oranges
1 Vidalia onion
fresh parsley -- chopped
--- Dressing: -----
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh orange juice
black pepper
1 avocados -- sliced

For salad base, wash, dry and tear into bite-sized pieces the romaine
and arugula or watercress. Place a portion on each of 4 serving plates and place in refrigerator while preparing dressing.

Peel the oranges and remove as much of the white pith as possible.
Slice into thin slices, then into half. Place orange slices into bowl.
Slice onions very thin then place in bowl with oranges.

Add the parsley and gently toss to combine. Slice the avocado but do
not toss with onions and oranges.

Arrange the oranges, onions and sliced avocado on plates in a
decorative design.

DRESSING: In small bowl, combine the olive oil, vinegar, orange juice and black pepper to taste. Whisk well. Pour dressing over salad and serve immediately.


SWEET & SOUR PASTA SALAD

1 package EDEN Kamut Spirals
15 ounces Can EDEN Kidney Beans -- - drained
15 ounces Can EDEN Black Beans -- - drained
1 Red pepper -- diced
2 bn Green onions -- diced
3 tablespoons Dried basil
-----DRESSING-----
1/3 cup EDEN Brown Rice Vinegar OR EDEN Red Wine Vinegar
1/3 cup EDEN Extra Virgin Olive Oil
1/4 cup EDEN Barley Malt Syrup
1/3 cup EDEN Shoyu

Cook Spirals as package directs. Rinse and drain. Add drained beans, diced red pepper, green onions and basil. Prepare dressing. Mix into salad and serve.


SWEET POTATO SALAD

1 pound Sweet potatoes -- baked
1/2 cup Green peas -- cold cooked
1/2 cup Crushed unsweetened pineapple
3 tablespoons Parsley -- chopped fresh
1/3 cup Favorite dressing
8 each Lettuce leaves -- (optional)

Peel and slice sweet potatoes and place in a small bowl. Add remaining
ingredients; toss lightly. If desired, serve on lettuce leaves.


Sweet Yogurt Dressing

1 cup Plain, nonfat yogurt
1/4 cup Raisins -- (golden are nice)
1/4 cup Chopped nuts; (walnuts -- pecans, or other)
1 1/2 tablespoons Honey


Mix all ingredients, and chill overnight. Serve cold.
Makes about 1.5 cups. Author's Note: Fresh chopped fruit becomes a special salad or a light dessert with this dressing.


Syrian Salad

1 head romaine lettuce
1 cucumber -- thinly sliced
5 radishes -- thinly sliced
1 red bell pepper -- seeded and sliced
1 green bell pepper -- seeded and sliced
2 large tomatoes -- cut into wedges
2 scallions -- chopped
1 small red onion -- sliced
3 ounces feta cheese -- sliced or crumbled
1/2 cup fresh parsley -- stem, coarsley chopped
several black olives
2 tablespoons capers -- optional
-----Dressing-----
1/4 cup olive oil
juice of one lemon
1 tablespoon wine vinegar
1 garlic clove -- pressed
salt to taste
fresh-ground black pepper to taste
pinch of dried mint

Rinse the roamaine, tear it into bite-sized pieces, and put in salad bowl. Arrange other vegetables attractively over the romaine,topping with the feta, parsley, olives and capers. Combine the dressing ingredients and drizzle over the salad.


SZECHUAN PASTA CHICKEN SALAD

1 pound Thin noodles
3/4 cup Soy sauce
1/4 cup Peanut oil
2 cups Mayonnaise
1 tablespoon Dijon mustard
1/4 cup Oriental-style sesame oil
2 Whole boneless -- skinless
Chicken breasts
6 Green onions -- thinly sliced
2 Carrots -- peeled & coarsely
Chopped
1 Red sweet pepper -- chopped
1 (8-oz.) can sliced bamboo
Shoots -- drained
1 (6-oz.) jar mini corn on the
Cob -- drained and thinly
Sliced
1/2 cup Chopped -- fresh cilantro
1/2 pound Fresh snow peas, trimmed
Cut into julienne -- blanched
Then cooled in cold water
Drained
Lightly toasted sesame seeds
Szechuan chili oil

Poach and cool chicken breasts. Cut into bite-sized pieces and reserve.

Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce,
then peanut oil. Cool to room temperature, occassionally stirring the
noodles to coat thoroughly.

Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use.

Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini
corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture and blend well. Cover and refrigerate until ready to serve, preferable overnight.

Just before serving add julienned snow peas, adding a little extra soy
sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with
sesame seeds.


Tabbouleh (Bulgur and Herb Salad)

1 cup bulgur -- fine
1 medium onion -- finely chopped
1 1/2 cups parsley -- finely chopped
1/4 cup fresh mint -- chopped
1/4 cup olive oil
1/4 cup lemon juice
salt
8 romaine lettuce leaves
2 medium tomatoes -- cut in wedges

Soak bulgur in cold water 20 minutes.

Drain the bulgur and squeeze out as much moisture as possible
with your hands. Combine the bulgur, onion (or scallions),
parsley and mint in a bowl. Sprinkle with oil, lemon juice and a little
salt, and mix thoroughly. Taste and adjust the seasoning.
Cover and chill in the refrigerator.

To serve, mound the salad in the center of a plate. Decorate with
the lettuce leaves and tomato wedges. The lettuce leaves may be used
to scoop up the salad.


Tabbouleh with Raisins

1 cup bulgur
2/3 cup scallions -- sliced
1/2 cup fresh parsley -- lightly packed
2 2/3 tablespoons fresh lemon juice
3/8 cup seedless raisins
1 1/3 tablespoons corn oil
1 1/3 tablespoons sesame oil
black pepper -- to taste

1. In a large mixing bowl, pour boiling water over bulgur just enough to cover. Let set for 20 minutes until water is absorbed and bulgur is tender.
2. Drain excess water from bulgur and squeeze out any remaining
water, using your hands.
3. Add sliced scallions, chopped parsley and fresh lemon juice to
bulgur. Mix well, then add remaining ingredients and blend.


Tabbouli Salad

1 cup Bulgur wheat -- uncooked
2 cups Boiling water
1/3 cup Vegetable oil
1/3 cup Lemon juice
2 teaspoons Salt
1 teaspoon Pepper
1/2 cup Parsley -- chopped
3 tablespoons Mint, fresh chopped or
2 teaspoons Mint -- dry crumbled
6 each Green onions & tops -- minced
2 each Tomatoes -- chopped

Pour boiling water over wheat in a bowl. Let stand one hour. Drain well and return to bowl. Add remaining ingredients and blend well.
Chill at least two hours. Serve on a bed of lettuce.


Tabouli

1 pound cooked bulgur
1/4 cup fresh lemon juice
1/2 cup olive oil
2 cloves garlic -- finely minced
1/2 cup fresh mint leaves -- minced
1 cup fresh parsley -- chopped
1 cup scallions -- chopped
salt
black pepper
2 medium fresh tomatoes -- chopped
1 small cucumber -- peeled,seeded,chopped

Prepare bulgur according to package directions. Whisk together olive oil and lemon juice. Add garlic, scallions, mint, and parsley. Season with salt and pepper to taste. Mix dressing with bulgur and chill overnight. Stir in chopped tomatoes and cucumber immediately before serving.


Tangy Coleslaw with Cooked Dressing

1 tablespoon flour
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon celery seed
1 dash pepper -- fresh-ground
1/3 cup cider vinegar
1/4 cup water
1 teaspoon yellow mustard
1 tablespoon grated onions
3 egg yolks -- beaten
1/4 cup margarine
1 cup sour cream
1 cabbage head -- shredded
1/2 cup shredded carrots
1/4 cup green peppers -- minced
jicama

* Jicama is a Mexican vegetable root, the texture of a turnip or potato
but with its own unique taste. Peel jicama and cut into strips about 1/2 by 3 inches long to serve with the coleslaw after it is prepared and chilled.

Combine flour, sugar, salt, celery seed and pepper in pan. Stir in
vinegar gradually. Add water, mustard and onion. Cook over medium heat,
stir constantly. Cook until mixture thickens (don't undercook or it will have a starchy taste).

Stir small amount into beaten egg yolks; stir egg yolk mixture into
the hot mixture. Cook, stirring constantly for 1 to 1-1/2 minutes more.
Add margarine and stir until thoroughly incorporated. Chill thoroughly.

Fold in sour cream. Combine cabbage, carrots and green peppers (red
peppers if you wish). Toss lightly to blend.


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.


THAI YAM YAI SIAMESE PRINCESS SALAD

-----MEAT INGREDIENTS-----
1/4 pound Chicken breasts -- boneless
1/4 pound Pork -- diced lean
1/4 pound Shrimp, small -- peeled
deveined & -- rinsed in cold water
2 Sausages, Chinese -- cooked
-----SALAD DRESSING-----
4 Limes -- peeled
1 cup Vinegar -- white
4 tablespoons Nam Pla (fish sauce)
1 teaspoon Salt
4 tablespoons Sugar -- brown
1/2 bn Cilantro
3 Chilies -- Serrano
3 Garlic -- Thai pickled
1 teaspoon Oil -- Olive (optional)

In a large pot add all of the meat ingredients and bring it to a boil.
Boil for about 20 minutes or until the pork is thoroughly cooked. Drain
the water and set the meats aside.

Place all of the salad dressing ingredients into a food processor or
blender. Blend until ingredients become liquid. Using your choice of salad greens, place the cooked meats on top of the greens and top with the salad dressing.


The Islands Rice-Fruit Salad

1 cup glutinous rice
1 package lemon gelatin powder -- 3.5 ounces
1 cup crushed pineapple
1 cup whipped cream
1 cup confectioner's sugar
1/2 cup chopped nuts -- * see note
1/2 cup miniature marshmallows
1 tablespoon orange marmalade
strawberries -- for garnish
mint leaves -- for garnish
lemon slices -- garnish

* Use your choice of chopped nuts. Walnuts and pecans are good choices.

1. Cook the 1 cup raw rice according to package directions.

2. Mix 2 cups boiling water with gelatin. Lightly grease a large
gelatin mold or appropriately sized dish. Pour in the dissolved gelatin
and chill until partially set.

3. Add cooked cooled rice, drained pineapple, whipped cream, sugar, walnuts or pecans and marshmallows. Mix well and chill until firm.

4. Turn gelatin onto large serving plate and make a decorative
pattern with a few whole strawberries, mint leaves and lemon slices made into a lemon twist shape.


The Ultimate Salad Dressing

1 teaspoon Dry mustard
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Sugar
1 teaspoon Dried Oregano
2 tablespoons Parsley
2 tablespoons Minced onions
1 tablespoon Minced Garlic cloves
1 tablespoon Minced Sweet Red peppers
4 teaspoons Lemon juice
4 teaspoons White wine vinegar
1/2 cup Light Oil

In small bowl, whisk together all ingredients except oil. Whisk mixture
while slowly drizzling in oil.

Let stand for 30 minutes to blend flavors. Whisk again before using.
Dressing can also be made in food processor. (use pulse)


Tomatensalat (Tomato Salad)

5 each Tomatoes; Med. -- Chopped
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Basil -- Dried
1/4 teaspoon Thyme -- Dried
1/4 teaspoon Pepper -- Freshly Ground
1/2 cup Vegetable Oil
6 tablespoons Vinegar
1 tablespoon Worcestershire Sauce
1 each Onion; Large -- Diced

Blend all ingredients together and chill for 1 hour before serving.
Serve on lettuce leaves.


Tomato Aspic

1 quart tomato juice -- * see note
1/3 cup celery leaves -- chopped
1/3 cup chopped onions
2 1/2 tablespoons sugar
1 teaspoon salt
1 bay leaf
1/8 ounce peppercorns
1/2 cup cold water
2 packets gelatin powder -- 1 tbsp each
2 1/2 tablespoons vinegar
Worcestershire sauce -- optional

* For spicier aspic use 3 cups tomato juice and 1 cup Spicy V-8 juice. Add Worcestershire sauce for a unique taste, but be careful not to add too much -- try 1/2 teaspoon at first.

1. In a saucepan place the juice, celery leaves, onion, sugar, salt, bay leaf and peppercorns. Heat and simmer, uncovered, for 10 minutes.

2. Place the gelatin into 1/2 cup cold water and let stand to soften, about 5 minutes.

3. Remove juice mixture from heat and strain liquid into large bowl, discarding other ingredients.

4. Immediately add the gelatin mixture into the juice and stir until gelatin is completely dissolved. Add the vinegar and stir to combine.

5. Place the mixture into a mold and chill until firm. You may want to lightly grease the mold for ease in removing. Unmold onto a bed of lettuce and serve immediately.


Tortellini and Artichoke Pasta Salad

10 ounces tortellini, cheese-filled -- or chicken
4 marinated artichoke hearts
2 tablespoons red bell pepper -- roasted or pimento,
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon parmesean cheese -- grated
2 tablespoons basil -- chopped
2 tablespoons parsley -- chopped
salt and pepper

Cook tortellini, rinse and drain well. Toss with 1 tbs. of the marinated artichoke liquid to keep from sticking together. More may be added for flavoring of desired. Drain artichokes. Cut into chunks. Combine remaining ingredients and toss gently in a large bowl to combine. Refrigerate if not served immediately.


Tortellini Pesto Salad

1 cup parsley sprigs -- lightly packed, stem
1/4 cup fresh basil
1 clove garlic
1/3 cup Parmesan cheese -- grated
1/4 cup olive oil
8 ounces broccoli
14 ounces cheese tortellini
2 1/4 ounces black olives -- slice, drained
6 ounces provolone cheese -- cubed
2 medium tomatoes -- seeded and chopped
1/3 cup pine nuts -- toasted

For pesto: in food processor bowl or blender container combine parsley,
basil and garlic. Cover and process or blend till finely chopped. Add
parmesan cheese. Cover and process or blend until combined. With lid
ajar, add oil a little at a time, processing or blending after each
addition till well combined; set aside. Remove the outer leaves and tough parts of stalks from broccoli. Cut stalks crosswise into 1/4 inch thick slices and break floweretts into smaller pieces; set aside. In a large covered saucepan cook tortellini according to package directions; add broccoli during the last 5 minutes of cooking. Drain. In a large salad bowl combine pesto, broccoli, tortellini and olives. Toss lightly. Cover; chill for 4 hours or overnight. To serve, add provolone cheese, tomatoes, and nuts to tortellini mixture, toss lightly.


Tortellini Salad

2 pounds tortellini, spinach-filled
1/2 pound Prosciutto -- thinly sliced
3/4 pound peas, frozen
1/3 cup basil, fresh -- washed & torn
1/8 cup parsley -- fresh, chopped
1/8 cup Parmesan cheese

DRESSING
1/2 cup white wine vinegar
1/2 cup lemon juice
1 tablespoon Dijon mustard
3 each garlic cloves -- peeled & pressed
1 cup olive oil
1/2 teaspoon Pepper

Boil pasta until al dente, and rinse with cold water. Trim fat from
prosciutto and cut into small squares. Steam peas until just tender and
cool rapidly with cold water.

In a small bowl blend all of the dressing ingredients EXCEPT olive
oil. Mix well with wire whisk. While still whisking, add olive oil until dressing is well blended.

Combine tortellini, prosciutto, and peas in a large bowl. Add half of
the dressing. Toss gently. Add basil and toss until well mixed. Chill.
Just before serving moisten with remaining vinagrette and put in serving dish. Sprinkle with parsley and parmesan cheese.


Tropical Chicken Salad

2 cups Chicken, white meat -- *
Apples -- peeled and diced
1 cup Pineapple Chunks
1/3 cup Chopped almonds
1/2 cup Shredded Coconut
1/4 cup White Raisins (opt.)
3 tablespoons Chopped Chutney
2 teaspoons Curry Powder
3/4 cup Mayonnaise

* Cooked and cubed

In a bowl, combine chutney, curry, and mayonnaise.

Combine all other ingredients in a separate bowl. Stir curry, chutney, and mayonaisse mixture into the chicken mixture. Serve on watercress or
lettuce leaves, with slices of avocado.


Tropical Compote with Honey Lime Dressing

2 avocados -- seed, peel, cube
2 kiwi fruit -- peel, slice
1 banana -- peel, slice
1 papaya -- peel, slice
1/2 cup coconut flakes -- sweetened
-----Honey Lime Dressing-----
3/4 cup plain yogurt
2 tablespoons lime juice
1/4 cup honey
1/4 teaspoon lime peel -- grated

Prepare Honey Lime Dressing by mixing all those ingredients together. Mix fruit together in serving bowl; pour Honey Lime Dressing over top.
Sprinkle with coconut and serve.


Tuna and Avocado Salad

2 each Large hard-boiled eggs
2 teaspoons Louisiana hot sauce
1 cup Avocado -- mashed
1/2 cup Onion -- chopped
1 each 6 1/2 oz can tuna (in water)
2 tablespoons Mayonnaise (maybe 3 Tbs)
2 tablespoons Dill relish
Fresh lemon juice
Salt to taste

Peel eggs and mash real well with a regular dinner fork (more or less
mince them). Peel avocado and squeeze 1/2 lemon on it to keep from
discoloring.

Then mash real well with fork. Mix these two ingredients real well.
Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.


Tuna Italiano Insalata

-----DRESSING-----
3 tablespoons Red wine vinegar
1 large Clove garlic -- minced
1 teaspoon Dried basil
1/2 teaspoon Salt
1/4 teaspoon Sugar
Freshly ground pepper
4 teaspoons Olive oil
-----SALAD-----
2 cups Cooked, drained -- bow tie or
Spiral pasta
1/2 cup Drained, flaked -- water-packd
Tuna
2 ounces Low-fat jack or cheddar
Cheese -- diced in 1/4 inch
Cubes
1 cup Halved cherry tomatoes
1/4 cup Thinly sliced red onion
1/4 cup Thinly sliced celery
3/4 cup Steamed broccoli flowerettes
1/2 cup Sliced, canned or thawed
Frozen artichoke hearts
1/4 cup Chopped parsley
Belgian endive

1. To make dressing: In small container with tightly fitting lid,
combine dressing ingredients.

2. Cover tightly and shake thoroughly to mix.

3. To make salad: In large bowl combine salad ingredients, except
endive.

4. Pour dressing over all and toss to mix.

5. Chill at least 1 hour.

6. To serve, arrange salad in serving bowl lined with endive spears.


Tuna Party Salad

2 Envelopes of gelatin
1/2 cup Cold water
1 cup Chili sauce
3 tablespoons Lemon juice
1 cup Mayonnaise
1 cup Whipping cream -- whipped
1 cup Ripe olives -- quartered
1 cup Celery -- finely diced
2 cans Tuna -- drained

Soften gelatin. Heat sauce to boiling. Remove from heat and add softened gelatin and stir until dissolved. Add lemon juice. Chill until partly congealed. Fold in mayonnaise, cream, olives, celery and tuna. Pour into a two quart casserole.

Refrigerate until firm.


Tuna Taylor Salad

1 6-1/2 oz can Tuna
Drained & flaked
1/2 cup Swiss cheese -- shredded
1/2 cup Celery -- chopped
2 tablespoons Onion -- finely chopped
1/4 cup Mayonnaise
1/4 cup Sour cream
Pepper
16 slices Rye bread

In a bowl combine the tuna, cheese, celery, onion, mayonnaise, sour cream, and pepper (to taste). Spread on the bread and serve at once. Makes 8 sandwiches.


Tuna-Macaroni Supper Salad

8 ounces Elbow macaroni
1 cup Mayonnaise
1/2 cup Italian-style dressing
1 tablespoon Prepared mustard
2 cups Thin -- pared cucumber slice
1 1/2 cups Diced tomato
1/2 cup Diced green pepper
1/4 cup Coarsely chopped green onion
1 teaspoon Salt
1/8 teaspoon Pepper
14 ounces Solid-pack tuna (2 cans) -- drained/broken into
1 Hard-cooked egg -- chopped
Chopped parsley

Cook macaroni as label directs. Drain; rinse with cold water. In large
bowl combine mayonnaise, Italian dressing and mustard; mix well. Add
cucumber, tomato, green pepper, green onion, salt, pepper, tuna, and
macaroni; toss to mix well. Refrigerate, covered, until well chilled -
about 4 hours. Just before serving garnish with hard-cooked egg and
parsley.


UPTOWN SUPPER SALAD

1 pound (3 medium) potatoes -- - cut into 3/4-inch
1 pound Chicken breasts -- - (boneless and skin
cut into 1/3-inch strips
3/4 cup Red wine vinaigrette -- dressing (prepared)
reduced calorie
1 1/2 cups Halved cherry tomatoes
1/2 cup Chopped red onion
1 can Sliced ripe olives -- drained
(2 1/4 ounce can)
4 Romaine lettuce leaves
1/3 cup Crumbled blue cheese

In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water 5 minutes. Add chicken; bring to boil, reduce heat, cover and cook about 10 minutes until potatoes are tender and juices run clear when chicken is pierced. Drain thoroughly. Add remaining ingredients to potatoes and chicken except lettuce and cheese. Toss gently over low heat just until warm. Line platter with lettuce; spoon mixture onto lettuce. Top with cheese. (Salad also can be served chilled.)


Vermicelli Salad

12 ounces vermicelli
1/2 cup sweet pickle juice
6 ounces French salad dressing
2 garlic cloves -- mashed
1 tablespoon poppy seeds
1 teaspoon celery seed
1 teaspoon caraway seed
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 pound diced celery
1 bunch green onions -- chopped
1/4 cup fresh parsley -- chopped

Break vermicelli into 1" pieces, and cook according to package directions. Mix pickle juice, French dressing, garlic, and seasonings and pour over warm vermicelli. Chill. One hour before serving, add celery, green onions and parsley.


Vidalia Onion and Carrot Salad

3/4 pound carrots -- grated
1/2 cup Vidalia onions -- finely chopped
--- Dressing: -----
1/2 cup olive oil
1 tablespoon fresh lemon juice
1 tablespoon wine vinegar
black pepper -- to taste
1 tablespoon fresh mint
1/2 teaspoon cumin seed

* Use Vidalia onions or other sweet onions such as Walla Walla, Maui,
Imperial Sweet or Texas 1015.

1. Grate carrots coarsely; place in serving bowl along with chopped onions.

2. In a small bowl combine olive oil, lemon juice, wine vinegar and black pepper to taste. Mix with wire whisk until blended. Add chopped fresh mint and mix well.

3. Pour dressing over carrots and onions and toss well.


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

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

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