Here are five new salads served up in the cyberspace kitchen. Enjoy!
*****
Spinach Strawberry Salad
1 tablespoon poppy seeds
3 green onions, diced
1/2 teaspoon worcestershire sauce
1/2 cup vegetable oil
1/4 cupraspberry vinegar
1/2 cup white sugar
1 pound fresh spinach
2 cups fresh strawberries, sliced
1/2 cup slivered almonds, plain or toasted
In a blender; combine poppy seeds, onions, worcestershire sauce,
oil, vinegar and sugar. Put in small covered jar and keep in refrigerator until
ready to use.
In a large bowl; combine spinach and strawberries. Add dressing and
toss lightly. Sprinkle with almonds.
Serves 6
*****
Veggies with a Zing
2 tablespoons butter or margarine
1 cup cauliflower florets
1 cupbroccoli florets
1 cup small fresh mushrooms
3/4 cup onions, sliced
2 tablespoons lemon juice
- salt & pepper to taste -
Melt butter in bottom of saucepan. Add all the vegetables. Over low
heat, with lid on, steam vegetables.
Add lemon juice (adding more if desired) just before vegetables are
tender crisp.
Serves 2
******
Broccoli & Chicken Salad
2 cups fresh broccoli, chopped
2/3 cup pimento olives, sliced
1/2 cup onion, chopped
1/2 cup celery, chopped
2/3 cup green or red pepper, chopped
1/2 pound chicken, cooked & cubed
1/4 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon sugar or sugar substitute
- salt & pepper to taste -
1 teaspoon garlic powder
8 eggs, hard boiled & quartered
6 slices swiss cheese
In a large bowl; combine broccoli, olives, onion, celery, pepper and
chicken.
In a small bowl; blend mayonnaise with lemon juice, sugar and
seasonings. Add mayonnaise mixture to chicken mixture. Toss until well mixed.
Chill overnight. Serve on a lettuce-lined dish. Garnish with strips of cheese
and quartered eggs.
Serves 8
*****
Wild Rice Salad
1 bunch parsley, finely minced
1 bunch green onion, finely chopped
2 cup small snow peas
1 each red & yellow peppers, chopped
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
3 cups cooked wild rice
In a large bowl; combine parsley, onion, peas and peppers. Add oil
and vinegar to warm rice and stir to mix. Add rice to bowl with vegetables and
toss together until all ingredients are well coated.
Refrigerate until ready to serve.
Serves 4
*****
Tuna salad Wraps
4 large spinach flavoured tortilla wraps
2 cans chunk light tuna, drained
1 teaspoon lemon pepper optional
5 tablespoons light mayonnaise
1/4 teaspon dill weed
1/2 red onion, sliced thinly
1 green or red pepper, sliced thinly
4 slices swiss cheese
12 pickle slices
1 1/2 cup lettuce, finely sliced
2 tomatoes, sliced
In a bowl; mix together tuna, lemon pepper, mayonnaise and dillweed.
Divide tuna between four wraps and pile on remaining ingredients; roll up. Cut
each wrap into 2 or 3 pieces; securing with a toothpick.
Serves 4
Jo/November
"The happiest people don't have the best of everything.
They just make the best of everything."
~Sylvia
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