WHOOSH!!! These are alot of salads....and I just absolutly l'l'l'l'l'l'l'lov'v'v'v'v'e them!!! Thanks Delma. Syl
1 Cross + 3 Nails = 4Given ~Sylvia ----- Original Message ----- From: "delma bliss" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Saturday, May 19, 2007 1:39 PM Subject: [RecipesAndMore] 36 salad recipes, enjoy ORANGE ALMOND SALAD 1/2 cup salad oil 2 tablespoons sugar 2 tablespoons malt vinegar (cider) 1/4 teaspoon salt 1/8 teaspoon almond extract 1/3 cup toasted slivered almonds 6 cups torn mixed greens 3 medium oranges, peeled and sectioned or 1 can drained mandarin oranges 1 cup sliced celery 2 tablespoons chopped onions Mix oil, sugar, vinegar, salt and extract in jar and shake to mix. Mix greens, oranges, celery and almonds. Toss with dressing. Chill and serve. ALMOND CHICKEN SALAD 2 cups chopped chicken 1 cup diced celery 2 tablespoons chopped parsley 2 tablespoons capers 2 tablespoons chopped ripe olives 2 tablespoons lemon juice 1/2 cup fried almonds 1/8 teaspoon pepper 1 teaspoon salt 1 cup sour cream 1 cup mayonnaise Combine all ingredients, reserving one-half of almonds for garnish. Chill and serve on lettuce. Garnish with reserved almonds. POTATO CAESAR SALAD 2 pounds red potatoes cut into 1-inch chunks 2 tablespoons lemon juice 1 tablespoon anchovy paste or 2 anchovies 1 tablespoon grated parmesan cheese 1 tablespoon mustard 1 large garlic clove, crushed 1/4 teaspoon freshly ground black pepper 1/3 cup olive oil 2 tablespoons chopped parsley Romaine lettuce leaves Place the potatoes and enough water to cover in a 2-quart saucepan over high heat and bring to a boil. Reduce the heat to low; cover and simmer 20 minutes, or until the potatoes are tender. Drain. Meanwhile, in a food processor or blender, blend the lemon juice, anchovy paste, Parmesan cheese, mustard, garlic, and pepper until well blended. Gradually add the olive oil until the mixture is smooth. Toss the potatoes with the dressing and the parsley. To serve, arrange on lettuce leaves. ROASTED POTATO ARTICHOKE & TOMATO SALAD 1-1/2 pounds all-purpose potatoes cut into 1 1/2-inch chunks 1/4 cup olive oil 4 large garlic cloves, sliced 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper One 9-ounce package frozen artichoke hearts, thawed 4 plum tomatoes cut into 1 1/2-inch chunks Preheat the oven to 400° F. In a 13 x 9-inch baking pan, toss the potatoes, oil, garlic, rosemary, salt, and pepper. Roast 20 minutes. Remove the baking pan from the oven. Add the artichoke hearts and tomato chunks; toss to mix well. Roast 20 minutes longer, or until the vegetables are tender, stirring occasionally. Serve warm. CAJUN STYLE SWEET POTATO & HAM TOSS SALAD 1-1/2 pounds sweet potatoes, peeled and cut into 3/4-inch chunks 2 tablespoons olive oil 1/2 pound boiled ham, cut into 1/2-inch chunks 3 large scallions, sliced 1 large garlic clove, crushed 1/4 teaspoon freshly ground black pepper 1 tablespoon mustard 1 tablespoon cider vinegar 1/2 teaspoon cayenne pepper 1/4 teaspoon salt Watercress sprigs Place the sweet potatoes and enough water to cover in a 3-quart saucepan over high heat and bring to a boil. Reduce the heat to low; cover and simmer 10 to 15 minutes, or until the potatoes are just tender. Drain. In a 12-inch skillet over medium heat, heat 1 tablespoon olive oil, and in it cook the ham chunks, scallions, garlic, and black pepper until the ham is lightly browned, stirring occasionally. Add the sweet potato chunks; cook 3 to 5 minutes longer, or until tender. In a large bowl, combine the mustard, vinegar, cayenne pepper, and salt. Add the sweet potato mixture and toss to mix well. POTATO TABBOULEH SALAD 1 cup cracked wheat (bulgur) 1 pound red potatoes cut into 1/2-inch cubes 3 scallions, sliced thin 1 large tomato, chopped 1/2 cup chopped parsley 3 tablespoons chopped fresh mint 2 tablespoons freshly squeezed lemon juice 1 tablespoon olive oil 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper Romaine lettuce leaves In a large bowl, cover the cracked wheat with cold water; let stand 1 hour. Drain and squeeze out any excess water. Meanwhile, place the potatoes and enough water to cover in a 2-quart saucepan and bring to a boil. Reduce the heat to low; cover and simmer 10 minutes, or until the potatoes are tender. Drain. In a large bowl, combine the scallions, tomato, parsley, mint, lemon juice, olive oil, salt, pepper, potatoes, and cracked wheat. Line a large bowl with Romaine leaves and spoon the salad over the greens. PICNIC POTATO & EGG SALAD 3 pounds red potatoes cut into 1-inch chunks 1/4 cup mayonnaise 1/4 cup minced dill pickle 2 tablespoons cider vinegar 1 tablespoon mustard 1 1/2 teaspoons salt 1/4 teaspoon cayenne pepper 4 hard-cooked eggs, chopped 3 scallions, sliced 2 celery stalks, sliced 1/2 cup chopped parsley Place the potatoes and enough water to cover in a 4-quart saucepan over high heat and bring to a boil. Reduce the heat to low; cover and simmer 20 minutes, or until the potatoes are tender. Drain. Meanwhile, in a large bowl, combine the mayonnaise, pickle, vinegar, Dijon mustard, salt, and cayenne pepper. Add the potatoes eggs, scallions, celery, and parsley. Toss to mix well. Refrigerate until ready to serve. SUMMER SPAGHETTI SALAD1 package (16 ounces) thin spaghetti, halved 3 medium tomatoes, diced 3 small zucchini, diced 1 large cucumber, halved, seeded and diced 1 medium green pepper, diced 1 medium sweet red pepper, diced 1 bottle (8 ounces) Italian salad dressing 2 tablespoons grated parmesan cheese 1-1/2 teaspoons sesame seeds 1-1/2 teaspoons poppy seeds 1/2 teaspoon paprika 1/4 teaspoon celery seed 1/8 teaspoon garlic powder Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. ORANGE TAPIOCA SALAD 3 cups water 1 package (3 ounces) orange gelatin 1 package (3.4 ounces) instant vanilla pudding mix 1 package (3 ounces) tapioca pudding mix 1 can (15 ounces) mandarin oranges, drained 1 can (8 ounces) crushed pineapple, drained 1 carton (8 ounces) frozen whipped topping, thawed In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours. IDAHO POTATO SALAD 4 pounds potatoes, cooked and peeled 3/4 cup sliced peeled cucumber 2 hard-cooked eggs, chopped 2 green onions, sliced 4-1/2 teaspoons chopped dill pickle 1 cup mayonnaise or salad dressing 1-1/2 teaspoons dill pickle juice 1-1/2 teaspoons prepared mustard 3/4 cup sliced radishes Cut potatoes into 1/4 inch thick slices; place in a large bowl. Add cucumber, eggs, onions and pickle. In a small bowl, combine the mayonnaise, pickle juice and mustard; pour over potato mixture and toss gently to coat. Cover and refrigerate. Fold in radishes just before serving. WILTED ENDIVE SALAD 2 bacon strips, diced 1 tablespoon olive or vegetable oil 2 garlic cloves, minced 2 tablespoons finely chopped green onion 2 tablespoons tarragon or cider vinegar 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon 1 teaspoon salt 1/4 teaspoon pepper 1 bunch curly endive or romaine, torn 4 slices bread, cubed and toasted In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; sauté garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately. JELLIED TOMATO SALAD 1-packet unflavored gelatin, (1-tablespoon.) 2-cups tomato juice, unsalted 1-tablespoon lemon juice 1-teaspoon basil, dried, crushed 1-teaspoon onion, instant, minced 1/4-teaspoon garlic, instant, minced 1/8-teaspoon peppercorns Sprinkle gelatin over 1/2 cup tomato juice to soften, set aside. Combine 1-1/2 cups tomato juice with remaining ingredients in a small saucepan. Bring to boiling point; reduce heat and simmer, uncovered, 10 minutes. Strain hot liquid into softened gelatin stir until gelatin is dissolved. Pour into a 2-cups mold and chill until firm. ITALIAN BEAN & TOMATO SALAD 1-1/2 cup 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 tablespoon 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. WATERCRESS & AVOCADO SALAD 1/2 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 3/4 teaspoon salt 1/4 teaspoon freshly-ground black pepper 5 bunches watercress stemmed, washed, and well dried 2 ripe avocados halved, seeded, and peeled Whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise. Garnish center of each salad with avocado and serve. WATERCRESS & TANGERINE SALAD WITH RED ONIONS 1 medium red onion thinly sliced 3 tablespoons white wine vinegar 1 tablespoon Dijon-style mustard 2 teaspoons cracked black peppercorns 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup extra-virgin olive oil scant 1/2 cup 2 tangerines peel, pith removed, and cut into segments 2 bunches watercress coarse stems removed, washed and dried In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette. In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated. Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top. CHICKEN SALAD PLATE 3 cups coarsely diced cooked chicken 2 cups diced celery 1/2 cup mayonnaise 3 tablespoons lemon juice, fresh, frozen, or canned 1 teaspoon seasoned salt 1/4 teaspoon pepper Combine chicken and celery. To mayonnaise, add remaining ingredients, and blend. Pour mayonnaise mixture over chicken and let chill 1 hour before serving. Serve in lettuce cups. Garnish with tomato and hard-cooked egg wedges, ripe olives. COTTAGE CHEESE DELIGHT 2 cups drained large-curd cream-style cottage cheese 1/4 cup pistachio nuts 1/2 cup halved seedless grapes 1/4 cup mayonnaise Salt Lightly mix the cheese, nuts, grapes, and mayonnaise. Add salt to taste. Garnish with a cluster of grapes, if desired. Serve with a variety of fresh fruits. MINT PEA SALAD 1/2 pound snow peas 1/2 cup plain yogurt 3 tablespoons mayonnaise juice of 1 lemon coarse salt to taste freshly-ground black pepper to taste 1 bunch mint chopped fine reserve some whole leaves for garnish 8 slices crisp-cooked bacon crumbled Bring a saucepan of salted water to a boil. Blanch peas and snow peas, about 1 minute each, rinsing in ice water so that they remain bright green and crisp. Drain and set aside to dry. In a medium bowl, mix yogurt with mayonnaise, lemon juice, salt and pepper, and fold into peas along with mint. Refrigerate covered. To serve, spoon onto individual plates or a serving platter, sprinkle bacon over the top and garnish with mint leaves. PAPAYA MINT DRESSING OVER FRUIT SALAD 1 papaya peeled, seeded, and cut into chunks 3/4 cup canned papaya nectar 2 tablespoons rice wine vinegar 2 teaspoons minced fresh ginger 1 tablespoon sugar 1/3 cup olive oil assorted fresh fruit sliced 1 bunch Mint chopped fine reserve some whole leaves for garnish In a blender, combine papaya, nectar, vinegar, ginger and sugar, and blend until smooth. With motor running, pour in olive oil in slow, steady stream until incorporated. Pour into a bowl, stir in mint and refrigerate, covered until ready to use. Pour over fresh fruit and garnish with mint leaves. LINGUINE IN MUSHROOM CAESAR SALAD 8 ounce uncooked linguine 2 tablespoons olive oil 1 cup sliced onion 1 pound button mushrooms, sliced 1 teaspoon minced garlic 1 jar roasted red peppers, drained and chopped salt and freshly ground pepper 1-1/2 cup flavored croutons 1/3 cup freshly grated parmesan cheese Cook the linguine in salted boiling until firm-tender, about 10 minutes, drain, reserving one-half cup cooking liquid. Put pasta in large bowl and cover to keep warm. While pasta is cooking, heat oil in a skillet over medium-high heat and sauté onion until soft, about 5 minutes. Reduce heat to medium; add mushrooms and garlic, and cook, stirring, until mushrooms give up their liquid, about 6 minutes. Stir in roasted peppers, salt and pepper to taste, and reserved cooking liquid, heat through. Pour over linguine, add croutons and cheese, and toss. LINGUINE TUNA SALAD 7 ounce linguine, broken in half 1/4 cup vegetable oil 2 teaspoons sugar 1 teaspoon seasoned salt 10 ounce (1 packet) frozen green peas (thaw peas before using in this salad) 1/4 cup lemon juice 1/4 cup chopped green onions 1 teaspoon Italian seasoning 12-1/2 ounce (1 can) tuna, drained 2 med. Firm tomatoes, chopped Cook linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian seasoning, and salt, mix well. Add hot linguine, toss. Add remaining ingredients, mix well. Cover, chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers. CUCUMBER SALAD 1-cup sour cream 1-tablespoon sugar 2 tablespoons cider vinegar 1/4-teaspoon pepper 1/2-teaspoon salt 1-teaspoon celery seed 2 long cucumbers 1 Vidalia onion or any sweet onion Combine in a bowl, the sour cream, sugar, vinegar, salt, pepper and celery seed. Clean and slice cucumbers and onion in thin slices. Add to dressing mixture & toss to coat. Let sit in fridge for about 2 hours to develop flavor. COTTAGE CHEESE POTATO SALAD 3 hard-cooked eggs 4 cups cooked, sliced, cooled potatoes 1 cup diced celery 1 cup large-curd cream-style cottage cheese 3/4 cup mayonnaise 1/2 cup sliced radishes 1/2 cup diced green pepper 1/2 cup sliced green onions 2 teaspoons salt 1/4 teaspoon pepper Ripe olives Set aside 1 egg for garnishing. Chop 2 eggs; mix with remaining ingredients except olives. Chill. Garnish with egg slices & olives. TOMATOES STUFFED WITH EGG SALAD 6 hard-cooked eggs, chopped 1/2 cup finely chopped celery 1/3 cup sliced stuffed green olives 1/4 cup minced green onions 1/2 teaspoon salt Dash pepper 1/4 cup mayonnaise 6 medium tomatoes Combine eggs, celery, olives, and onions. Season with the salt and pepper. Add mayonnaise; mix well. Scoop out centers of tomatoes and fill with the egg salad. Top with additional olive slices. Chill. HAM SALAD 1-1/2 cups diced cooked or canned ham 6 hard-cooked eggs, coarsely diced 1/2 cup diced celery 1/2 cup sliced gherkins 1/3 cup mayonnaise or salad dressing 2 tablespoons prepared mustard 1 tablespoon lemon juice, fresh, frozen, or canned Salt and pepper Combine ham, eggs, celery, and gherkins. Blend mayonnaise, mustard, and lemon juice; add to ham mixture and toss lightly. Season to taste with salt and pepper. Chill. Garnish salad with additional mayonnaise sprinkled with paprika, if desired. Serve on lettuce. BARBECUE SALAD 2 packages lemon-flavored gelatin 2 1/2 cups hot water 2 8-ounces cans (2 cups) seasoned tomato sauce 3 tablespoons vinegar 1 teaspoon salt Dash pepper Dissolve gelatin in hot water. Blend in remaining ingredients. Chill until partially set. Pour into 5-cups ring mold. Chill until firm. Unmold; line center with lettuce and add bowl of mayonnaise. MACARONI & CHEESE SALAD 1 7-ounces package elbow macaroni 2 tablespoons vinegar 1 cup diced American cheese 1/2 cup chopped green pepper 1/4 cup diced celery 2 tablespoons chopped pimiento 2 to 3 tablespoons minced onion 2/3 cup mayonnaise or salad dressing 1 green pepper cut in rings Cook macaroni according to package directions. Drain and rinse with cold water. Add vinegar, mix lightly, let stand 10 minutes. Add the cheese, chopped green pepper, diced celery, pimiento, onion, and mayonnaise. Toss to blend. Chill. Garnish with green-pepper rings. SHOESTRING CHEF'S SALAD 1 cup cooked or canned whole green beans, drained 1 cup cooked carrot strips, drained 1 cup cooked or canned peas, drained 1/2 cup French dressing 1 head lettuce 1 cup celery strips 1 cup cooked ham, cut in strips 1 12-ounces can luncheon meat, cut in strips 2 hard-cooked eggs, sliced Let cooked vegetables stand in French dressing in refrigerator 2 hours. Place lettuce cups in a shallow bowl around a center of shredded lettuce. Radiate strips of meat & vegetables in lettuce cups from the center. Fill in with mounds of peas. Center with egg slices. HOT GERMAN POTATO SALAD 6 baking potatoes 1/3 cup vinegar 2 teaspoons salt 1/4 teaspoon pepper 1 pound bacon, chopped 6 eggs 3/4 cup chopped green onions (and tops) or 1/2 cup chopped onion Cook potatoes in boiling water. Peel and dice. Add vinegar and seasonings. Fry bacon until crisp. Cook eggs 4 minutes. Combine potatoes, drained bacon, 2 tablespoons bacon fat, soft-cooked eggs, and chopped onion. Mix well. Serve hot salad on a beg of lettuce with big frankfurters. MARINATED MUSHROOM SALAD 2 pounds fresh mushrooms, quartered 3 medium tomatoes cut into wedges 1 cup Italian salad dressing 1 teaspoon dried parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon onion salt 1/2 teaspoon dried basil 2 cups torn fresh spinach 3 bacon strip, cooked and crumbled Place mushrooms and tomatoes in a large hallow dish. In a jar with a tight-fitting lid, combine the Italian salad dressing, parsley, garlic powder, onion salt and basil; drizzle over mushrooms and tomatoes. Cover and refrigerate overnight, stirring once. Line a serving platter or bowl with torn fresh spinach. Using a slotted spoon, arrange vegetable over spinach. Sprinkle with bacon. FAVORITE CABBAGE SALAD 1 small head cabbage, shredded 1/2 cup chopped green pepper 1/2 cup chopped onion 3 tablespoons mayonnaise 2 tablespoons vinegar 1 tablespoon sugar 1/4 teaspoon salt 4 bacon strips, cooked and crumbled In a large bowl, combine the cabbage, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 4 hours. Stir in bacon just before serving. PASTA SALAD WITH POPPY SEED DRESSING 1 package (16 ounces) bow tie or small tube pasta 1 cup (4 ounces) shredded cheddar cheese 2 cups broccoli florets 1 cup sliced carrots 1 cup diced cucumber 1 cup halved cherry tomatoes 1/2 cup chopped green onions Dressing: 1/2 cup cider vinegar 1/2 cup sugar 1 garlic clove, minced 1 green onion, chopped 1/2 teaspoon ground mustard 1/2 teaspoon salt 1 cup vegetable oil 4 teaspoons poppy seeds Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add cheese, broccoli, carrots, cucumber, tomatoes and onions. In a blender, combine vinegar, sugar, garlic, onion, mustard and salt; gradually add oil, blending until smooth. Add poppy seeds, pour over pasta mixture and toss. Cover and refrigerate for at least 1 hour. HOT GERMAN RICE SALAD 8 bacon strips 1/3 cup sugar 1/3 cup cider vinegar 3/4 teaspoon celery seed 1/8 teaspoon pepper 1/4 cup chopped pimientos 1/4 cup chopped green pepper 1 tablespoon chopped onion 3-1/2 cups hot cooked rice 1 hard-cooked egg, sliced In a skillet over medium heat, cook bacon until crisp. Drain, reserving 1/3 cup drippings. Crumble bacon and set aside. Add the sugar, vinegar, celery seed and pepper to drippings. Bring to a boil; cook and stir for 1 minutes. Stir in pimientos, green pepper, onion, rice and bacon. Garnish with egg. Serve warm. CANTALOUPE FRUIT SALAD 2 medium cantaloupes (remove rind and seeds from cantaloupe) 1 cup raisins 1 cup finely chopped walnuts low-fat yogurt 1 large pineapple (cored, peeled, and cut into small chunks) 1 cup fresh shredded coconut 1 large apple (cored and cut into small chunks) Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large salad bowl. Scoop yogurt into individual serving bowls & pass the fruit salad. Stir to coat & eat. SAWDUST SALAD 1 packet lemon gelatin - 3 ounce 1 packet orange gelatin - 3 ounce 1-1/4 cup cold water 2 cups hot water 1 can crushed pineapple -no. 2 can 3 banana sliced 2 egg -well beaten 5 tablespoons flour 1 cup sugar 2 cups pineapple juice 2 packets dream whip -2 envelopes that is 8 ounce cream cheese 1 cup milk First layer: Dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and slice bananas over top. Let harden in refrigerator. Second layer: Cook all ingredients together until thick. Let cool. Then spread on top of gelatin mixture. Third layer: mix dream whip and milk and beat until stiff. Add softened cream cheese and whip well. Spread on gelatin mixture - grate cheese on top if desired. Use dish 13 x 9 x 2 inches. MANGO TROPICAL FRUIT SALAD 1 cup mango pieces 1 cup sliced bananas 1 cup fresh pineapple pieces 1 cup avocado pieces 1 cup orange pieces 1/2 cup nonfat yogurt 3 tablespoons sugar (level) 2 tablespoons orange juice 1 dash salt fresh grated coconut (optional) Cut fruit into serving pieces and mix together. Mix salad dressing made from yogurt, sugar, salad, and orange juice. Pour dressing over salad and mix thoroughly. Cover fruit salad and place in refrigerator to chill for 30 minutes. Sprinkle with fresh grated coconut just prior to serving. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
