Wednesday, July 28, 2010

Does anyone know of a yummy chicken and pasta salad recipe..?

my hubby wants me to make it like they do in the shops but i dont have a clue i think it has mayonnaise in it i dunno lol.. if anyone has any ideas on how to make it would be great........ thanksDoes anyone know of a yummy chicken and pasta salad recipe..?
Boil the macaroni elbows, or whatever shape you prefer, until soft.


Rinse with cold water to prevent stickiness, %26amp; then let drain well.


Use de-boned cooked chicken breast %26amp; thigh meat cubed.


Dice celery, green onions, sweet peppers (any colour), for crunch.


Add green peas, grated carrot, broccoli florets, sliced asparagus, etc.


Quantities are not critical, use whatever you like, mix with mayo.


You can add a little mustard or other salad dressing for some bite.Does anyone know of a yummy chicken and pasta salad recipe..?
I hope you hubby enjoys these UKF


Chicken with Garlic Cream Sauce





Recipe By :





Serving Size : 1 Preparation Time :0:00


Categories : Chicken Pasta





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


2 boneless chix breasts


1 cup sliced mushrooms


1 cup broccoli florettes


2 sm. garlic cloves minced


1 pt heavy cream


1 Tbsp. corn starch


1/4 cup water


1 tsp. white pepper


1 cup chablis wine


Pasta or rice





NOTE: For a lighter dish the cream can be replaced with 1/2 %26amp; 1/2 or left out completely. Cut chicken into bite size pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is about half cooked add broccoli and mushrooms. While chicken is cooking heat the cream in a saucepan over high heat. When cream boils add white pepper and remaining garlic. Combine corn starch and water in a small bowl and slowly add about half to the cream mixture. Stir briskly and continue to add cornstarch mixture until desired thickness is attained. Caution: the sauce will thicken very slowly after adding the corn starch so wait a short time before adding more. Add sauce to chicken and serve over pasta or rice =2E ( Angel Hair pasta works great) Enjoy!





CHICKEN-VEGETABLE TETRAZZINI





Recipe By :


Serving Size : 4 Preparation Time :0:00


Categories : Italian Pasta


Poultry Microwave





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 lb Boned, Skinned Chicken


Breasts Cut in 1/2 in.


Strips


2 cl Garlic Minced


1 c Frozen Peas


1 c Mushrooms, Quartered


1 tb Oleo


2 tb Flour


2/3 c + 2 T. Skim Milk


2 tb Diced Pimento


2 tb Dry Sherry


1/4 ts Salt


1/4 ts Pepper


2 c Cooked Hot Spaghetti


Place Chicken %26amp; Garlic in 2 Quart Glass Measure.Cover With Plastic Wrap %26amp; Vent. Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover %26amp; Microwave At Medium-High 4 Min. Stirring Once. Stir


in Mushrooms; Cover %26amp; Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk, Stirring Well. Microwave At


High 4 Min. OR Until Thick %26amp; Bubbly, Stirring Twice.Stir in Pimento, Dry Sherry, Salt %26amp; Pepper. Set Aside. Combine Chicken %26amp; Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well.


(Fat 6.6, Chol. 73.)








CHICKEN PASTA ITALIANA





Recipe By :


Serving Size : 4 Preparation Time :0:00


Categories : Italian Pasta


Poultry





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


2 qt Water


1/2 c Dry White Wine


4 (4 Oz.) Boneless, Skinned


Chicken Breasts


4 cl Garlic


3 tb Thinly Sliced Basil


1/8 ts Salt


1/8 ts Pepper


2 tb Lemon Juice


4 oz Uncooked Rigatoni Pasta


1 tb Olive Oil


1 md Size Red Pepper Julienne


4 Ripe Olives Thinly Sliced





Bring Water To A Boil in Medium Sauce Pan. Add Wine,


Chicken %26amp; Garlic. Reduce Heat %26amp; Simmer 15 Min. OR


Until Chicken Is Done. Remove Chicken %26amp; Garlic From


Broth, Reserving Broth. Let Chicken Cool. Cut Chicken


Into 1/2 in. Pieces. Set Aside. Crush Garlic in A


Small Bowl, Add Basil, Salt, Pepper %26amp; Lemon Juice.Mix


Well %26amp; Set Aside.


Bring Reserved Broth To A Boil. Add Pasta. Cook 12


Min. OR Until AL Dente. Drain. Rinse Under Cold


Water. Drain. Toss Pasta With Olive Oil. Combine


Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell


Peppers %26amp; Olives in A Large Bowl. Toss Gently. Chill


At Least 1 Hour.Spoon Chicken Mixture Onto Lettuce


Lined Plates. (Fat 7.7. Chol. 72.)
1 lb box of Rotelle Pasta


2 frozen chicken breast halves


1 cup salad dressing (like Miracle Whip)


1/4 cup brown sugar


1 Tbsp red wine vinegar


1/4 tsp, + 1/4 tsp, + 1 Tbsp salt (divided)


pinch cayenne pepper (1/16 tsp)


1 cup celery (chopped)


4 oz cheddar cheese, small cubed











Boil 5 qts water w/1 Tbsp salt to cook pasta in. Microwave defrost frozen chicken breasts. In large bowl mix together remaining ingred.s, cover %26amp; set aside in fridge. Cook pasta eldente, drain %26amp; let cool. (Don't rinse so that dressing sticks better.) Cube up chicken, sprinkle with 1/4 tsp salt %26amp; cook in 2 Tbsp btr flvr Crisco til done. Cool. Add pasta %26amp; chicken to the celery %26amp; cheese dressing sauce. Chill. Serve.
CHICKEN PASTA SALAD





3 Chicken Breasts


2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)


1/2 Red Pepper


1/2 Green Pepper


8-10 cherry tomatoes (halved)


1/4 cup Feta cheese crumbled (optional)


1/4 Ceasar Salad Dressing (more or less to taste and to coat)





Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed.
PESTO CHICKEN AND PASTA SALAD





1 (7 oz.) pkg. pre-made pesto sauce


1/2 c. mayonnaise


1/2 tsp. salt


1 (9 oz.) pkg. angel hair pasta


1 can sliced pitted olives, drained


1 tomato, seeded and chopped


1 lg. yellow pepper, cut into strips


1/4 c. finely chopped onion


4 chicken breasts





Mix together pesto, mayonnaise and salt. Toss pasta, olives, tomato, pepper, and onion with 3/4 cup pesto mixture. Grill chicken brushed with remaining pesto mixture. Cut into strips and serve over pasta. Serve cold or hot.
put the cooked chicken and pasta into a bowl witht he salad and pop some honey and mustard dressing from a bottle on top.





easy.





or make your own dressing:-





olive oil


honey


mustard


white wine vinegar (use sparingly)





start with a tablespoon of each, whisk up and then taste. then add more of each ingredient according to your personal preference until you have the quantity you need, to dress the salad. throw in some dried herbs (thyme or basil would work well, or fresh tarragon)





or just buy a bottle of it! lamo





hope that wasn't too chef-y for you!!!





good luck! x
chicken recipe


http://chettinadusamayal.blogspot.com/se鈥?/a>
  • lash liner
  • Does anyone have the recipe for the Pear and Blue Cheese salad at Nordstroms Cafe?

    What I really want is the recipe for the dressing, as I can figure out the rest.Does anyone have the recipe for the Pear and Blue Cheese salad at Nordstroms Cafe?
    This is a Champagne Vinaigrette





    Makes 1 cup


    To make homemade champagne vinegar, store leftover champagne in an open, widemouthed jar at room temperature. In a few weeks, it will be vinegar.








    2 teaspoons Dijon mustard





    1/4 cup champagne vinegar





    3/4 cup extra-virgin olive oil





    1/2 teaspoon salt





    Pinch of freshly ground black pepper





    1. In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper. The vinaigrette may be stored in the refrigerator in an airtight container for up to 1 month.Does anyone have the recipe for the Pear and Blue Cheese salad at Nordstroms Cafe?
    Tangy Pear and Blue Cheese Salad





    ';Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!';


    Original recipe yield: 6 servings.





    Prep Time:


    20 Minutes


    Ready In:


    20 Minutes


    Servings:


    6 (change)





    INGREDIENTS:





    * 1/3 cup ketchup


    * 1/2 cup distilled white vinegar


    * 3/4 cup white sugar


    * 2 teaspoons salt


    * 1 cup canola oil


    * 2 heads romaine lettuce, chopped


    * 4 ounces crumbled blue cheese


    * 2 pears - peeled, cored and chopped


    * 1/2 cup toasted chopped walnuts


    * 1/2 red onion, chopped





    DIRECTIONS:





    1. In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.


    2. In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

    Does anyone know the recipe for Olive Garden spaghetti or the salad dressing?

    This is a copy cat recipe of the Olive Garden's Italian Salad Dressing








    6 servings 10 min prep





    1/2 cup white wine vinegar


    1/3 cup water


    1/3 cup vegetable oil


    1/4 cup corn syrup


    2 1/2 tablespoons grated romano cheese


    2 tablespoons dry pectin


    2 tablespoons Egg Beaters egg substitute


    1 1/4 teaspoons salt


    1 teaspoon lemon juice


    1/2 teaspoon minced garlic


    1/4 teaspoon dried parsley flakes


    1 pinch dried oregano


    1 pinch crushed red pepper flakes





    Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds.


    Chill at least 1 hour.


    Serve over mixed greens.Does anyone know the recipe for Olive Garden spaghetti or the salad dressing?
    OLIVE GARDEN ITALIAN SALAD DRESSING





    Source: Olive Garden Restaurants, Phoenix, Arizona - This is NOT a TSR clone.





    1/2 C. white vinegar


    1/3 C. water


    1/3 C. vegetable oil


    1/4 C. corn syrup


    2 1/2 T. grated Romano cheese


    2 T. dry pectin


    2 T. egg, beaten


    1 1/4 tsp. salt


    1 tsp. lemon juice


    1/2 tsp. minced garlic


    1/4 tsp. dried parsley flakes


    Pinch of dried oregano


    Pinch of crushed red pepper flakes





    Combine all ingredients with medium speed of electric mixer or in a blender on low speed for 30 seconds. Chill at least 1 hour.





    Serve over mixed greens or use as a marinade. Makes 8 servings








    1 pound spaghetti


    * 1 (24 ounce) jar tomato pasta sauce


    * 1 onion, chopped


    * 1 tablespoon olive oil


    * 1/2 cup heavy cream


    * 1/2 cup grated Parmesan cheese





    PREPARATION:


    Bring a large pot of water to boil and add linguine. Cook according to package directions.





    Meanwhile, saute onion in olive oil in a heavy skillet until tender, about 3 minutes. Add the pasta sauce and simmer for 5 minutes.





    Stir in cream and Parmesan cheese and remove from heat.





    Drain the pasta and toss with the sauce. Serve with more Parmesan cheese. Serves 4

    Need to make nice salads.. any recipes.. anybody?

    Almond-Orange Salad





    3 heads romaine, washed, cleaned, veins removed, chopped


    ½ cup slivered almonds, lightly toasted


    2 oranges, sectioned, reserve juice





    Dressing:


    ¾ cup mild vegetable oil


    1/3 cup cider vinegar


    ½ tsp. Dijon mustard


    3/4 tsp. kosher salt, or to taste


    ½ tsp. black pepper, or to taste


    ¼ tsp. almond extract


    Reserved orange juice from sectioning oranges





    In large bowl, toss together lettuce and oranges. Mix dressing in jar by shaking, or in measuring cup with whisk. Dress salad greens/oranges and toss. Sprinkle on slivered almonds, toss again lightly. Serve immediately.


    __________________________





    New Potato Salad





    3 pounds small red potatoes


    Kosher salt


    1 cup good mayonnaise


    1/4 cup buttermilk, milk, or white wine


    2 tablespoons Dijon mustard


    2 tablespoons whole-grain mustard


    1/2 cup chopped fresh dill


    Freshly ground black pepper


    1/2 cup chopped celery


    1/2 cup chopped red onion





    Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.





    Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.





    When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.





    --Ina Garten, FoodTV


    __________________________





    Jackson Salad





    Salad:


    4 heads romaine, cut into bite-size pieces


    2 cans Hearts of Palm, drained %26amp; chopped


    2 cans Artichoke Hearts, drained %26amp; chopped


    8 strips crisp bacon, crumbled (or more to taste)


    1 small pkg. feta cheese, crumbled





    Dressing:


    1/2 small onion (about 1/4 cup)


    6 Tbsp, cider vinegar


    4 tsp. spicy brown mustard


    1 tsp. sugar


    1 tsp. salt


    1/2 tsp. black pepper


    1 cup vegetable oil (can use some olive oil)





    Assemble salad and toss.





    In blender or food processor, combine all dressing ingredients. Add oil last and slowly. Pour dressing over salad, toss, and serve. Wonderful! Serves 16.





    --Southern Living


    ____________________________





    Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette





    1/2 cup fresh orange juice


    1/2 cup fresh lemon juice


    1 teaspoon minced shallot


    1/4 teaspoon Dijon mustard


    1 teaspoon champagne vinegar


    2 tablespoons extra-virgin olive oil


    Salt and freshly cracked pepper


    1 cup sliced (diagonally), hearts of palm


    1 orange, segmented, white pith removed


    1 cup baby spinach, washed and spun dry


    1/4 cup thinly sliced red onion


    Salt and freshly cracked pepper





    Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.


    In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.


    In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.





    --Emeril Lagasse


    ___________________________





    Warm Apple and Goat Cheese Salad





    2 tablespoons raspberry vinegar or red wine vinegar


    1/2 teaspoon Dijon mustard


    1 small garlic clove, minced


    1/2 teaspoon salt


    1/2 teaspoon pepper


    1/3 cup olive oil


    1 tablespoon chopped fresh parsley leaves


    3 Belgian endives, cored and separated into leaves


    1 bunch watercress or spinach, washed


    1 Granny Smith apple, sliced


    4 ounces mild goat cheese, small log


    1/4 cup chopped walnuts





    Using a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper, and shake well to blend. Add the oil and parsley and shake.





    On 4 plates, arrange the endive leaves like spokes around each plate. Arrange the watercress or spinach in the center.


    Preheat the broiler, and arrange the sliced apples slightly overlapping in 4 fan shapes, place in broiler pan. Cut the cheese into 4 slices and top each apple fan with slices of cheese. Broil until golden for approximately 5 minutes. Using a spatula, carefully place the apple slices and cheese on top of the endive.


    Drizzle the dressing over the salads and sprinkle with walnuts.





    --Paula Dean, FoodTVNeed to make nice salads.. any recipes.. anybody?
    go to www.allrecipes.com





    They have ratings too on their submitted recipes.Need to make nice salads.. any recipes.. anybody?
    ';Crab Louis'; - 6 servings





    1/3 cup heavy cream; chilled


    1 cup mayonnaise


    1/4 cup chili sauce


    1 tablespoon lemon juice


    1/2 teaspoon salt


    1/8 teaspoon cayenne pepper


    1 small head lettuce; shredded


    1 pound cooked crabmeat; picked over, or 3 pkgs. (6 oz. each) frozen Alaska King crab; thawed and drained


    2 hard-cooked eggs; sliced


    1 tomato; cut into wedges


    1/4 cup sliced green onion (scallions)





    In small bowl with mixer at medium speed, beat cream until soft peaks form. With spatula, fold in mayonnaise, chili sauce, lemon juice, salt and cayenne. Cover; refrigerate until serving time, at least 30 minutes.


    To serve: Arrange lettuce on large platter. Heap crab in center of lettuce; top with mayonnaise mixture. Garnish with sliced eggs, tomato wedges and green onions. Yields 1 3/4 cups dressing.
    very tasty sweet salad!





    baby mixed greens


    sliced strawberrys


    sliced almonds


    feta crumbs





    sweet vinagrette dressing: raspberry or blackberry walnut
    aha gets all the vegy in pieces...add the lettuce and italian vinegar
    Waldorf Salad





    have to be honest, this isn't the original Waldorf salad, just my variation on a theme. It is a crunchy and flavoursome salad, that is very healthy, being high in vitamins and minerals and being low in fat and sugar it is low in calories. If you are on a low fat diet you can use reduced fat mayonnaise, and even reduce the quantity, bear in mind that with the addition of lemon juice, a little mayonnaise goes a long way. The following quantities serve 2 as a main course.





    Ingredients


    1 Dessert Apple, diced


    Juice of 1 Lemon


    1 tbsp Mayonnaise


    2 tbsp Walnut pieces


    1 tbsp Raisins


    3 Spring onions, sliced


    2 Celery stalks, sliced


    10 cm length of Cucumber, cut into chunks


    6 or 7 good sized Lettuce leaves (mixed leaves if possible)


    Chive tips, to garnish (optional)


    Method


    Toss the chopped apple in the lemon juice. Add the mayonnaise and stir well.


    add all other ingredients except the lettuce leaves to the apple, and mix well.


    Arrange the lettuce leaves on to the serving dishes, to form a “bowl” of lettuce.


    Place the salad mixture into the lettuce bowls and garnish with the chive tips, if required.
    Well it really depends on if you are going to make this a main corse or a side salad.


    But here is a good one..Sweet and savory:


    4 cups chopped broccoli


    1 lg mango..seeded peeled and chopped


    1/2 cup cashews


    1 small red onion..chopped


    1/2 cup ranch dressing


    2 tbls orange juice


    1 tbls horseradish


    11oz can of mandarin oranges drained


    Combine the first four ingredients on salad bowl. For dressing mix the ranch,o.j., and horseradish. Mix with the salad then carefully mix in the mandarin oranges.





    For something a little easier here is a recipe for a great greek salad:


    3 med. tomatoes


    1 med. cucumber


    1 small red onion


    kalamata olives(pitted)


    about 1/2 cup of feta cheese (i like feta so I use more)


    For the dressing:


    about 2 tbls olive oil


    2 tbls lemon juice


    2 tsp fresh oregano


    1/8 tsp salt


    and


    1/8 tsp black pepper


    Mix together well and mix with salad..


    Hope this helped.
    cucumber
    i dont know if your a vegitarian but i LOVE tenderloin salad, its good for a romantic yet casual dinner. I dont really have a recipe but its super simple to make.


    U NEED:


    Leafy Green lettuce OR baby spinache leaves (whicheva u prefer)


    Chopped and toasted walnuts


    1lb or 2 8 oz tenderloin filets (filet mignon)


    balsamic vinagrette


    crumbled blue cheese





    Just cook the filets any way you prefer(best as mid-rare) Be sure to let them sit for a 1/2 hour before cooking season w/ course salt and ground black pepper. And let them sit for 15 minutes after there cooked to let the juices redistribute!





    In the meantime wash and chop your salad greens.





    Chop your walnuts, drizzle with a little bit of oil and toast for 5 minutes in a 375 degree oven.





    To plate, place greens, then walnuts, tenderloin, and garnish with crumbled bucheese. Drizzle on balsamic vinagrette!!!


    ITS THE BOMB!
    Here is one of my all-time favorite salad recipes:





    Creamy Ranch Pasta Salad


    Description


    A recipe for Creamy Ranch Pasta Salad





    Ingredients








    1 box Betty Crocker Suddenly Salad ranch and bacon pasta salad mix





    1/2 cup mayonnaise or salad dressing





    1 tablespoon Dijon mustard





    4 medium green onions, chopped





    1 medium stalk celery, thinly sliced





    3 hard-cooked eggs, coarsely chopped





    1 hard-cooked egg, sliced





    Paprika


    Preparation


    1. Empty pasta into 3-quart (or larger) saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well.





    2. In large bowl, stir together seasoning mix, mayonnaise, mustard, onions and celery. Add pasta and chopped eggs and stir until evenly coated. Garnish with egg slices and paprika. Store in refrigerator.





    Here is another one I use:


    Ranch Chicken Salad


    Mardell Costa of Pueblo/Hidden Valley Family Friendly Food Contest/Colorado State Fair, Second Place





    Ingredients








    4 cups cooked chicken, shredded


    1/2 cup buttermilk


    1/2 cup mayo


    3 T Hidden Valley Ranch seasoning mix


    1 green onion, chopped


    1 rib celery, chopped


    1/2 T caper chopped


    1/2 tsp. dill weed


    1 T brown mustard








    Directions





    1.) Mix all together and serve on croissants.
    This is one of my favorites. I call it 'CAN CAN salad' because the most strenuous part of making it is openeing the cans of tuna %26amp; beans


    It is a cheap and easy source of protein and great for a summer day. I make this at least once a week.





    ingredients:


    1 can tuna


    1 can chick peas


    1 chopped carrot


    1/2 a bunch of chopped parsley


    1/2 an onion, chopped


    1/2 a pepper, chopped


    1 small tomato





    dressing:


    Olive Oil


    balsamic vinegar


    salt %26amp; pepper


    garlic powder


    fresh squeezed lemon juice





    extra credit ingredients:


    shallot instead of onion


    more chopped herbs (basil, dill, cilantro, mint, thyme etc...)


    feta cheese


    roasted pepper


    cukes or other veggies





    The ingredients really should be dictated by what you have in the fridge. Use up all your veggie odds and ends.





    Mix ingredients in bowl. Drizzle %26amp; pinch %26amp; stir dressing ingredients on top. Stir. Taste. Correct seasonings %26amp; chow down!
    Antipasto Salad with Grilled Chicken:





    This salad contains all my favorite foods: roasted peppers, olives, and spinach. The clever salami crisps were inspired by cookbook author Rozanne Gold.





    1/2 cup plus 2 tablespoons extra-virgin olive oil


    3 tablespoons fresh lemon juice


    2 large garlic cloves, thinly sliced


    Salt and freshly ground pepper


    4 boneless chicken breast halves with skin, tenders separated, breasts lightly pounded


    3 red bell peppers


    1/4 pound thinly sliced Genoa salami or pancetta


    2 tablespoons freshly grated Parmesan cheese


    6 ounces assorted brine-cured olives, such as Calamata, Niçoise and green Sicilian, pitted and coarsely chopped ( 1/2 cup)


    1 medium shallot, minced


    1 tablespoon chopped capers


    3 tablespoons red wine vinegar


    1 teaspoon Dijon mustard


    3 tablespoons finely chopped flat-leaf parsley


    1 pound fresh spinach, tough stems removed


    6 small radishes, cut into 1-by- 1/4 -inch matchsticks or thin wedges





    1. In a large nonreactive baking dish, combine 1/4 cup of the olive oil with the lemon juice and garlic. Season with salt and pepper. Add the chicken breasts and tenders, turn to coat and let marinate at room temperature for 1 hour, turning once.





    2. Meanwhile, preheat the broiler. Broil the red peppers as close to the heat as possible, turning with tongs, until black all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, seed and core the peppers. Cut them into 3-by- 1/4 -inch strips.





    3. Turn the oven to 425°. Arrange the salami or pancetta slices on a baking sheet and sprinkle with the Parmesan. Bake for about 10 minutes, or until browned. Transfer to paper towels to drain. When cool enough to handle, break the slices into 1-inch pieces.





    4. In a medium bowl, combine the olives, shallot, capers, vinegar, mustard, salt and pepper. Stir in the remaining 6 tablespoons olive oil; don't worry if the dressing separates.





    5. Heat a grill pan or cast-iron skillet over moderate heat. When the pan is hot, season the chicken with salt and pepper and grill or pan-fry until browned and crusty, about 4 minutes per side for the breasts and 3 minutes per side for the tenders. Let the chicken rest for 15 minutes, then slice crosswise 1/2 inch thick. Reserve any juices.





    6. Just before serving, stir the parsley and any accumulated chicken juices into the dressing. In a large bowl, combine the spinach, radishes, roasted peppers and salami chips and toss with half of the dressing. Mound the salad on 4 large plates or a large platter and arrange the chicken on top. Spoon the remaining dressing over the chicken.





    Make Ahead: All the elements can be refrigerated, covered, for up to 2 days.





    Yield: 4
    Tuna Salad





    Cook shell macaroni till done. Add 1 can of tuna, 2 stalks of celery chopped, 1 small onion chopped, 3 tablespoons of maonaise, 1 teaspoon of relish, mix all ingredients together, taste, you might need more mao or relish to your taste. Chill till you are ready to use. This a favorite at family picnics.
    One of my favorites is one my grandmother used to make during the Great Depression. Therefore, it's also very simple and cheap.





    Shred Iceberg Lettuce like they do with Mexican dishes. Dice a tomato or two, depending on the size of salad you want. Dice about a 1/4 of an onion.





    Add Best Foods Mayo...start at 1 Tbsp.


    Then add 2 tsp. Balsamic Vinegar.


    Salt and Pepper to taste.





    The secret of this recipe it the way the lettuce and tomatoes are cut and the pepper. Some like lots of pepper...I don't. But, a little pepper is needed.





    Enjoy!
    GO TO GOOGLE AND PEG IN ';SALADS.COM';





    AB
    Here are some ';Main Dish Salad'; ideas





    Curried Chicken Salad Ingredients





    2 cups chopped, cooked, chicken breast


    ½ cup chopped celery


    1/3 cup mayonnaise


    1/3 cup raisins


    3 tablespoons chopped scallions


    2 teaspoons curry powder


    Salt and ground pepper to taste


    A few drops of hot pepper sauce (optional)





    Directions





    In a medium bowl, stir together all of the ingredients.





    Chill. Can be served in bulky rolls, bread, or as a green salad topping.








    Chicken Salad Filling





    Ingredients 1 1/2 c Chopped cooked chicken or


    -Turkey


    1/2 c Mayonnaise or salad dressing


    1 md Stalk celery, chopped


    1 sm Onion, chopped


    1/4 Teaspoon Sage or Poultry


    Seasoning


    Fresh Ground Pepper


    Directions





    Mix all ingredients








    Lobster Salad





    Ingredients 1 pound cooked Maine lobster meat, chopped


    1/3 cup mayonnaise


    2 teaspoons lemon juice


    2 tablespoons dill weed


    1 pinch salt and pepper, to taste


    Directions





    Mix together. Chill.





    Can be used as a sandwich filling, or with a green salad








    Spinach Salad with Hot Bacon Dressing





    Ingredients l bag baby spinach, washed and patted dry


    8 large mushrooms, cleaned and sliced


    8 hard boiled eggs, shelled and quartered


    2 slices of sweet red onion


    l cup croutons


    Hot Bacon Dressing:





    3 chopped onions


    1-1/2 lbs diced raw bacon


    2-1/2 cups cold water


    3/4 cup sugar


    1/4 tsp pepper


    3/4 cup vinegar


    4 Tbsp lemon juice


    3 Tbsp cornstarch


    3/4 tsp salt


    Directions





    Divide spinach on to 4 plates. Top each salad with 2 sliced mushrooms, 2 hard boiled eggs, quartered, half a slice of sweet red onion, separated into rings, and 1/4 cup croutons.





    Drizzle with hot bacon dressing to taste and serve immediately.





    Brown bacon until well done; add onions. Saute until onions are translucent.





    Add remaining ingredients and bring to a boil. Cook for 5 minutes, until somewhat thick.





    Makes almost 1 quart.





    Refrigerate leftover dressing and warm before using again.





    *For best results use fresh ingredients.








    White Bean and Tuna Salad





    Ingredients


    1/2 lb. fresh green beans or frozen whole beans


    1/4 cup chopped sun-dried tomatoes





    1 7.75 oz. can tuna, solid white in water


    2 Tbsp. fresh parsley


    1 15.5 oz. can Great Northern beans


    3 Tbsp. olive oil


    1/4 cup chopped red onion


    Juice of 1 lemon


    1/4 tsp. black pepper


    Directions





    Remove stems from green beans. Blanch for 2-3 minutes. Rinse under cold water and set aside.


    Mince parsley. In a medium bowl, combine tuna, Great Northern Beans, sun-dried tomatoes, red onion, and parsley.





    In a separate small bowl, mix lemon juice, olive oil, and salt and pepper. Drizzle a small amount over the green beans.





    Toss remaining dressing with the tuna mixture. Serve on a platter garnished with the green beans.





    Refrigerate until ready to serve. Great with French bread!





    Prep Time: 25 Minutes


    Serves: 5
    you should go to www.foodtv.ca and click on recipes and select salads as a dish you should get great ideas !!!!!!
    Orange Orzo Salad Recipe Prep Time: 25 minutes


    Cook Time: 10 minutes





    A refreshing salad that looks as pleasing as it tastes.





    Orange Orzo Salad


    Ingredients


    - 8 ounces orzo


    - 4 tablespoons olive oil


    - 4 tablespoons orange juice


    - 3 tablespoons grated orange peel


    - salt and pepper to taste


    - 2 oranges, peeled, cut into sections and chopped


    - 1 cup golden raisins


    - 1/3 cup chopped green onions


    - 2 tablespoons fresh cilantro, chopped





    Directions





    Cook orzo according to package directions, drain.


    Prepare orange vinaigrette: combine olive oil, orange juice and orange peel; mix well.


    Add salt and pepper to taste.


    Combine orzo, oranges, raisins, green onions, and cilantro in serving bowl.


    Add orange vinaigrette, toss to coat.


    Chill before serving.
    ummm lettuce


    caeser dressing


    bacon bits


    grilled chicken





    there you got a nice caeser salad


    throw in some crutons too
    You would be surprisd at any combonation of food you can make to make a good salad, if you look up the Steve Pratt super foods list you can throw together all sorts of things to make a super salad. ever since my wife and i have used the list all our salads look fancy :).....Good luck
    What kind of salads are you looking for? Fruit...Hot...Cold...Veggie?
    The best part about making a salad is anything goes. You want to add as many diffrent colors to your salad to make it look fancy. hard boiled eggs, walnuts, olives(black and/or green) cerely, peas, soy beans, radishes, carrots, oranges, grapes, mushrooms, cucumbers, tomatoes, broc/califlower, turkey, chicken, bacon, hamburgur. it just all depends on your mood. whatever food your craving turn it into a salad from taco's to a chicken club. and try diffrent salad dressings. a great dressing is a cumcumberone. half a cumcumber sliced, 1 cup of plain yogurt,1 garlic clove, some lemon juice and salt and pepper to taste, blend in a food processor and serve. i love it
    i think fruit salads are really good( without pears). you can basically anything in it you want

    I'm looking for a recipe for a yummy pasta salad (no onions/no celery) that might be extra good w/ Tuna?

    a quick easy recipe it to cook pasta in the usual manner, Cool slightly then add a bottle of thousand island dressing. It tastes wonderful just like that but also good if you add finely chopped peppers too. Goes great with tuna or something off the grill too.I'm looking for a recipe for a yummy pasta salad (no onions/no celery) that might be extra good w/ Tuna?
    Pasta and tuna is good with either mayonnaise and sweetcorn or just with chopped tomatoes.I'm looking for a recipe for a yummy pasta salad (no onions/no celery) that might be extra good w/ Tuna?
    I like to use the pasta that looks like nuggets. Add mayonaise, lemon juice, and the tuna and mix. Season with garlic and onion powder, salt and pepper. For a little extra flavor, add a couple tablespoons of relish.
    The Best Pasta Salad Recipe courtesy Jamie Oliver





    Recipe Summary


    Difficulty: Easy


    Prep Time: 5 minutes


    Cook Time: 25 minutes


    Yield: 4 servings





    11 ounces (310 grams) small shell-shaped pasta


    3 cloves garlic


    9 ounces (225 grams) yellow cherry tomatoes


    9 ounces (225 grams) red cherry tomatoes


    1/2 cucumber


    1 handful black olives, pitted


    2 tablespoons fresh chives


    I handful fresh basil


    7 tablespoons extra-virgin olive oil


    4 tablespoons white wine vinegar


    Sea salt and freshly ground black pepper





    Bring a large pan of salted water to the boil, add the pasta and garlic, and simmer for about 5 minutes or until al dente, and drain.


    Put the garlic to one side for the dressing. Put the pasta in a bowl.





    Cut the tomatoes, cucumber, and black olives into small pieces, about half the size of the pasta, and place in the round metal container. Roughly chop the herbs and place these in the container.





    Using a fork mash the cooked garlic cloves on the board with a little salt, add to the salad.





    Add the oil, vinegar, and seasoning.
    CHICKEN PASTA SALAD





    3 Chicken Breasts


    2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)


    1/2 Red Pepper


    1/2 Green Pepper


    8-10 cherry tomatoes (halved)


    1/4 cup Feta cheese crumbled (optional)


    1/4 Ceasar Salad Dressing (more or less to taste and to coat)





    Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed.
    I have been eating this for ages and it is delicious and cheap to make..





    Cook some pasta and allow it to thoroughly cool. whilst that is cooling chop half a red apple into bitesize chunks, add some pineapple chunks, some grated carrot, a few saltanas, sweetcorn and finally a good helping of tuna, add a little mayonnaise and mix all together and add to the pasta.





    Everything in it is good for you and no 2 mouthfulls taste the same...........mmmmmmmm making my mouth water just thinking about it!!
    You may be interested to visit southernfood.about.com/od/maindishsalads鈥?for a tuna pasta salad recipe.

    Anyone have a great fruit salad recipe? (10 points for best)?

    I'm making a fruit salad for about roughly 30-40 people at an office picnic on friday, and I want a recipe that will really make a splash and get me noticed :)





    Anyone got some good recipes?





    Please, be detailed. No simple answers like 'fruit + bowl = salad'. Ugh. lolAnyone have a great fruit salad recipe? (10 points for best)?
    Annie's Fruit Salsa and Cinnamon Chips --





    This recipe serves 10, so triple it and it should be enough for everyone. This will WOW them!!











    INGREDIENTS


    2 kiwis, peeled and diced


    2 Golden Delicious apples - peeled, cored and diced


    8 ounces raspberries


    1 pound strawberries


    2 tablespoons white sugar


    1 tablespoon brown sugar


    3 tablespoons fruit preserves, any flavor





    10 (10 inch) flour tortillas


    butter flavored cooking spray


    2 cups cinnamon sugar











    DIRECTIONS


    In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.


    Preheat oven to 350 degrees F (175 degrees C).


    Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.


    Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixtureAnyone have a great fruit salad recipe? (10 points for best)?
    This is one of my favorite salads that I often serve as a dessert because it's that good. It serves 6-8, so you'll have to triple or quadroople the recipe. It's SO good though. Enjoy!





    Tropical Fruit Salad





    Ingredients





    * 2 (20-ounce) cans cored pineapple, undrained


    * 3 tablespoons honey


    * 1/2 cup fresh lime juice


    * 1 teaspoon grated orange rind


    * 1 teaspoon grated lime rind


    * 6 medium oranges, peeled and sliced


    * 4 kiwifruits, peeled, halved, and sliced


    * 2 papayas, peeled and cubed+


    * Garnishes: 1/2 cup sweetened flaked coconut, fresh mint leaves





    Preparation





    Drain pineapple, reserving 1/2 cup juice. Cut pineapple into cubes.





    Stir together reserved juice, honey, and next 3 ingredients in a large bowl; add pineapple and remaining fruit, tossing gently to coat. Cover and chill 8 hours. Garnish, if desired.





    +2 mangoes, peeled and cubed, may be substitute
    Rainbow Fruit Salad





    Ingredients:


    1/2 rock melon


    2, each apples, kiwis


    1 mango


    225 strawberries


    1/2 cup blueberries


    1/2 cup blackberries








    Dressing:


    1 tbsp lemon juice


    4 tbsps miracle whip


    2 tsps, each condensed milk, wasabi








    Method:


    1. Mix dressing ingredients well and set aside.


    2. Skin and seed melon and apples. Dice into 1/2-inch cubes. Set aside.


    3. Peel and dice kiwis. Wash and dice strawberries. Wash blueberries and blackberries. Skin and seed the mango. Dice.


    4. Mix melon, apple and dressing in a big salad bowl.


    5. Arrange mango, berries and kiwis on top.


    6. Refrigerate for 1 hour before serving.



    Make a Waldorf Salad





    Ingredients:


    5 medium Red Delicious apples


    juice of 1 lemon


    any fruit can be added


    1/2 cup sliced celery


    1/2 cup chopped pecans


    1/2 cup raisins


    1/3 to 1/2 cup mayonnaise





    Preparation:


    Wash apples; do not peel. Core apples and cut into 1/2-inch cubes. Sprinkle with lemon juice to prevent discoloration.


    Combine apples with celery, pecans, raisins, and any other fruit such as grapes cantalope etc and mayonnaise. Toss all ingredients together in a serving bowl.






    Pistachio Fluff Fruit Salad





    4 (20 ounce) can crushed pineapple with juice


    3 (3 ounce) packages instant pistachio pudding mix


    2 (12 ounce) container frozen whipped topping, thawed


    4 large bananas, sliced


    4 cups miniature marshmallows


    3 (15.25 ounce) can fruit cocktail, drained


    3(11 ounce) can mandarin oranges, drained








    Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in nondairy whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.





    Yield: 28 servings
    This is my all-time favorite. It had awesome reviews on the website and I've made it 6-7 times since. So easy and I always end up with an empty bowl. Note- Do not ever substitute apricot pie filling. I did one time and boy did I regret it. Do feel free to add cantaloupe and grapes- I like the red/purple grapes for color.





    Sunday Best Fruit Salad


    From Allrecipes





    ';This is a wonderful and easy fruit salad that is also pretty for special occasions or holidays.';





    INGREDIENTS


    1 (20 ounce) can pineapple chunks, juice reserved


    2 apples, peeled and cored


    1 (21 ounce) can peach pie filling


    2 bananas, peeled and diced


    3 kiwis


    1 pint strawberries





    DIRECTIONS


    In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5-10min


    In a large salad bowl, combine the peach pie filling and pineapple chunks.


    Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.


    Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.


    Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.





    Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.






    This was my grandmother's recipe. All of her kids and grandkids and great grandkids love this fruit salad. It uses mostly canned fruits, but there's no reason why you can't put fresh fruits into it. The only real requirement is the pineapple juice from the canned pineapple to make the dressing. And I suppose you could use real pineapple juice - I've just never tried because I use the canned pineapple pieces in the salad.





    FRUIT SALAD DRESSING


    1 egg


    1/2 cup sugar


    2 T. corn starch


    2 T. lemon juice


    juice from 1 large (20 oz.) can pineapple chunks





    Combine and cook together above ingredients.


    When cool, add 1/2 pint whipping cream - whipped (or 2 cups Cool Whip) and 1/4 # mini marshmallows (2 1/2 cups).





    For salad, use pineapple chunks, sliced bananas, fresh red grapes, peaches or apricots, and pears. Drain fruit well. Mix with salad dressing. Add some chopped nuts when ready to serve. (If you add the nuts early, they turn the fruits dark.) Top each individual serving with a maraschino cherry.






    This started off as a spinach salad with apples and grapes but the dressing was also so good with the fruit that I turned it into a fruit salad.





    I would at least douple or triple this recipe:





    录 cup buttermilk


    2 tbsp sour cream


    1 tbsp honey


    1 tbsp apple cider vinegar








    Then I mix with cored, peeled and sliced apples, strawberries, red or green grapes cut in 1/2, seedless watermelon cubed, blueberries, mango, banana slices, pineappple etc.... What ever you like and is avalaible.





    I also made one here a while ago where I mixed some unsweetened coconut milk, whipped topping, and 1/2 yougurt cup plian or flavor of choice.





    Then I just mixed in different fruit. I love a golden mango in this recipe though, and some kiwi also. Sprinkle in some plain or toasted want to and have it.
    This recipe will serve more than 30 people and it's fun to make.





    CREAMY FRUIT SALAD





    Ingredients:





    * 2 (20 ounce) cans unsweetened pineapple chunks, drained


    * 2 (15 ounce) cans sliced peaches, drained


    * 2 (11 ounce) cans mandarin oranges, drained


    * 8 medium tart apples, peeled and diced


    * 2-3/4 cups and 1 tablespoon cold fat-free milk


    * 1/2 cup and 2 tablespoons orange juice concentrate


    * 2 (1 ounce) packages sugar-free instant vanilla pudding mix


    * 1-1/3 cups and 1 tablespoon fat-free sour cream





    Directions:





    In a large bowl, combine the fruit; set aside. In another bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes or until smooth. Add sour cream; mix well. Fold into fruit. Cover and refrigerate until serving.



    I have 2 fruit salad recipes my family loves.





    1)


    Combine canned (well drained), fresh and frozen fruit of your choice in a large bowl.


    I use:


    canned pears


    canned peaches


    canned apricots


    canned mandarin oranges


    canned maraschino cherried (without stems)


    fresh pineapple (I use 1 whole pineapple for a large bowl)


    fresh melon if in season


    fresh strawberries


    fresh bananas - make sure you let them rest in a bowl of lemon juice so they will not turn brown. :)


    fresh grapes - usually 2 kinds - red and green (seedless)


    fresh apricots - peeled and sliced


    frozen cherries


    frozen raspberries and other berries


    But you can use any fruit - fresh, canned or frozen you want - just depends on wht is available in the season you are shopping in and your area of the country





    You can also add coconut and sliced, toasted nuts. (almonds or pecans)





    Then for a large bowl about 12-14 cups of fruit - I mix 2 large containers of Kool Whip with 8 oz of cream cheese and add a half bag of mini white marshmallows. Mix well and stir into fruit (drain extra juice before adding dressing) just reserve 1-1/2 cups of the dressing, stir the dressing well and then stir it thoroughly into the fruit just before you leave..Then top the bowl with reserved dressing and spread it around in little waves. :)





    2)


    Slice a even, flat piece off the bottom of the melon so it will sit flat. Cut top third off of a large water melon and scoop (preferably with a melon baller spoon) out - leave a good layer of pink on the rind though. Get seedless melon or pick out the seeds as well as you can.





    Combine fresh fruit that is in season and some froz and canned if you don't have enough for 6-8 kinds of fruit. Make sure fruit is peeled and cored but you can use anything tht is in season. We use many of the same fruits as in the 1st recipe. Return all fruits to the hollowed out melon and stir so they are well mixed. Cantaloupe is good in this.





    This can be served with NO dressing and people that are diabetic or on any kind of diet will appreciate that. But if you want it to be rich beyond compare lol then do this:





    Combine 2 pints of real sourcream with 1 whole bag of min marshmallows, and stir well. Then stir into the fruit. Stir well again before serving.





    You can cut jagged points in the edge of the melon to make it look more decorative and I have seen people cut out paper to resemble pigs' ears, eyes, nose and tail and attach. Very cute.





    Good luck!



    EASIEST EVER FRUIT SALAD





    1-30 oz. can fruit cocktail, drained*


    1-11 oz. can mandarin oranges, drained*


    1- 20 oz. can pineapple chunks, do not drain*


    2 firm bananas, sliced approx. 1 in. thick, optional


    1 box instant vanilla pudding *








    Combine all ingredients, stirring until dry pudding moisture is fully incorporated into the fruit mixture. Salad will appear to be runny, but will thicken as the pudding absorbs the pineapple juice. Chill for at least 1/2 hour or overnight. Stir before serving.


    If salad sits for longer than 4 hours before serving, I have found that it is best to add the optional sliced bananas just before serving, as they will brown slightly, however, it will only affect the appearance, not the flavor of the salad if the bananas darken.





    Variations include adding other canned or fresh fruits, using another flavor of pudding mix, such as lemon, coconut, banana, etc. When my children were younger I would add marshmallows or shredded coconut, or even chopped nuts.





    *Note: as a diabetic, I use fruit canned in juice instead of syrup, and sugar-free instant pudding. This does not compromise taste or quality. My family actually prefers it this way. When you serve this salad, you WILL get many compliments, and even recipe requests. Whether or not you feel guilty, because it was so easy is up to you - :o)





    ENJOY!!!









    I love to do a monochromatic fruit salad (all one color). Include stuff like halved green grapes; kiwi, green apples, those star fruit, if you can find a ripe one, super-thinly sliced celery (just a bit, for a surprise), and honeydew melon. Then make a sauce w/ 2-3 Tbsp of honey and 2-3 Tbsp lime juice; add a few leaves of minced mint to the sauce, then toss all fruit w/ sauce. Delicious and pretty.
    Taffy Apple Salad





    Take 6 granny smith apples. Wash a cut into small chunks.Drain a small can of crushed pineapple. In bowl, combine 8 oz. cream cheese softened, and jar of marshmallow cream. Add apple chunks %26amp; pineapple.Can stir in chopped walnuts, chill 2 hrs. Really good. One of my family favorites.Make sure to drain the pineapple, before adding cream mixture.
    to WOW people you should buy watermelon and cut it out to look like a basket. then fill the hollowed out watermelon with both fresh and canned fruit and the liquids.


    then decorate the watermelon basket with sliced fruits and flowers - stick toothpicks in them to keep them on the watermelon
    My favorite is to pick out whatever fruit looks the best, mix with greek yogurt and honey. Simple but very delicious and better than adding a bunch of sugar to fruit.





    My fav fruit to include: apples, cherries, mandarins, cantaloupe
    There are several good ideas at this link. Be sure to scroll all the way down the screen to see all the recipes:





    http://www.ellenskitchen.com/bigpots/pla鈥?/a>


  • lash liner
  • Does anyone have a recipe for pizza salad?

    ';Pizza Salad'; - 8 servings





    TOMATO-BASIL DRESSING:


    2 plum tomatoes; seeded and coarsely chopped


    1/2 cup olive oil


    2 cloves garlic; sliced


    3 tbsp. balsamic vinegar


    1/2 tsp. salt


    1/4 tsp. black pepper


    1 tsp. sugar


    1/4 cup loosely-packed fresh basil leaves





    1 ready-to-use Italian pizza bread shell crust (about 1 pound)


    SALAD:


    3 medium-size tomatoes (1 lb.); cored and coarsely chopped


    1/2 lb. fresh mozzarella cheese; diced


    1/2 cup loosely-packed basil leaves


    6 cups green leaf lettuce pieces


    1/2 of (3.5 oz.) pkg. sliced pepperoni (about 28 slices)





    Heat oven to 450*.


    DRESSING: Mix tomato, oil and garlic in small skillet or saucepan. Cook over medium-high heat 5 minutes, breaking apart tomato with spoon. Transfer to blender.


    Add vinegar, salt, pepper, sugar and basil. Pulse to blend. Set dressing aside.


    Place prepared pizza shell on rack in oven. Bake 6-8 minutes or until shell is crisp and lightly browned.


    SALAD: Meanwhile, combine tomatoes, mozzarella, basil, lettuce and pepperoni in large bowl. Remove pizza shell from oven; slice into bite-size pieces. Add pizza pieces to bowl; toss with dressing.Does anyone have a recipe for pizza salad?
    Yes, here are several.





    Pizza Salad:


    http://www.cdkitchen.com/recipes/recs/28…





    Layered pepperoni pizza salad:


    http://www.cdkitchen.com/recipes/recs/17…





    Italian Pizza salads:


    http://www.cdkitchen.com/recipes/recs/34…





    Supreme Pizza Pasta Salad:


    http://www.cdkitchen.com/recipes/recs/13…





    Seems to be a good variety here based on what you're looking for. Enjoy!Does anyone have a recipe for pizza salad?
    Sorry, but know I don't!!!!!!!!!!!!!!!
    I'm Italian and we have a lot of different pizzas. I never heard of a pizza salad tho.


    What the hell it that?
    Here you go:





    Pizza Salad II





    ';This pasta salad has all the standard ingredients of a deluxe pizza!';


    Original recipe yield: 12 servings





    PREP TIME 15 Min


    COOK TIME 15 Min


    READY IN 30 Min





    INGREDIENTS


    1 (16 ounce) package small shell pasta


    1 red bell pepper, chopped


    1 green bell pepper, chopped


    1 tomato, chopped


    5 green onions, chopped


    1 (4.5 ounce) can sliced mushrooms, drained


    2 1/2 ounces sliced pepperoni sausage


    1 (2.25 ounce) can sliced black olives, drained


    2 cloves garlic, minced


    1 teaspoon dried oregano


    1/2 teaspoon salt


    1/4 teaspoon ground black pepper


    1 cup Italian-style salad dressing


    1 cup shredded mozzarella cheese


    2 tablespoons grated Parmesan cheese





    DIRECTIONS


    In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.


    In a large bowl, combine the pasta, red bell pepper, green bell pepper, tomato, green onions, mushrooms, pepperoni, olives, garlic, oregano, salt and pepper. Toss together and refrigerate until chilled.


    Before serving, add dressing and cheese; mix together well.





    -----------------AND...





    Pizza Pasta Salad





    Prep Time: 20 min


    Total Time: 1 hr 20 min


    Makes: 10 servings, 1 cup each





    3 cups penne pasta, cooked, drained and cooled


    4 medium tomatoes, chopped (about 4 cups)


    12 slices OSCAR MAYER Hard Salami, chopped


    1 cup KRAFT Natural Mozzarella Cheese Crumbles


    1/2 cup chopped fresh basil


    1/2 cup KRAFT 100% Grated Parmesan Cheese


    1/2 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing





    TOSS all ingredients in large bowl.





    COVER and refrigerate at least 1 hour to blend flavors.
    Pizza Pasta Salad





    Ingredients


    1 pound cooked pasta, such as twists or rotini


    1 cup sliced pepperoni


    1 cup sliced provolone cheese


    1 1/2 cups cherry tomatoes cut in half


    1/2 cup grated Parmesan cheese


    3/4 to 1 cup Italian dressing (your favorite kind)


    1 teaspoon Italian seasoning


    1/2 cup sliced green pepper (optional)


    Salt and pepper to taste





    Directions


    In a large bowl, add cooked pasta. Cut pepperoni into fourths and slice provolone into matchstick pieces; add to pasta. Add tomatoes, Parmesan cheese, Italian seasoning, salad dressing, green peppers, salt, pepper and mix well. Chill before serving.
    http://www.kraftfoods.com/recipes/Salads…


    http://allrecipes.com/Recipe/Pizza-Salad…


    http://www.goldkist.com/consumer/main2.a…

    Can somebody pls help me with a recipe for a rice salad with raisins?

    Brown Rice Salad with Raisins and Cashews





    2/3 cup cooked cold brown rice


    4 carrots, peeled and chopped


    1/2 red bell pepper, finely chopped


    2 tablespoons raisins


    1/4 cup toasted cashews (unsalted), chopped


    3 tablespoons fresh squeezed lemon juice


    6 tablespoons extra- virgin olive oil


    salt and fresh ground pepper to taste


    3 tablespoons Italian (flat leafed) parsley, chopped





    In a medium bowl, combine the brown rice with the carrots, pepper, raisins and cashews. In a small bowl, whisk together the lemon juice and the olive oil. Pour over the salad, season with salt and pepper, and toss to combine. Sprinkle the parsley over the top, mix lightly. Serve cold. (Approximately 3-4 servings)Can somebody pls help me with a recipe for a rice salad with raisins?
    Fruity Rice Salad





    INGREDIENTS


    1/2 cup mayonnaise


    1/2 cup Ranch salad dressing


    1 teaspoon salt


    2 1/2 cups cubed cooked chicken


    1 1/2 cups cooked rice


    3/4 cup sliced celery


    3/4 cup green grapes


    1/2 cup drained pineapple tidbits


    1/2 cup drained mandarin oranges


    1/2 cup slivered almonds, toasted





    DIRECTIONS


    In a large bowl, combine mayonnaise, salad dressing and salt. Fold in chicken, rice, celery and fruit. Cover and chill until ready to serve; add almonds.





    You could easily add your raisins to this delicious salad and even omit the chicken, it still would turn out fabulous! Good luck, hope this helps you out today!Can somebody pls help me with a recipe for a rice salad with raisins?
    RICE WITH RAISINS





    Source: The Classic Cuisine of the Italian Jews: Traditional Recipes and Menus and a Memoir of a Vanished by Edda Servi Machlin


    6 servings





    Riso coll'Uvetta is an ancient Venetian dish prepared mainly during Chanuka. It has an interesting taste, but is not for every palate.





    4 tbsp olive oil


    1 garlic clove, finely minced


    1 tbsp chopped fresh parsley


    1 1/2 cups short grain rice, uncooked


    1/2 cup dark seedless raisins


    1/2 tsp salt


    3 cups heated broth


    ground black pepper





    Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, till garlic begins to discolour.





    Add raisins and salt. Add hot broth, 1/4 cup at a time and continue to cook, uncovered over high heat till rice is done - about 15 minutes in all. Taste for salt and pepper and add if necessary.





    Serve hot or at room temperature.
    get a rice cooker cook rice then mix it with raisins in the Cesar salad

    Does anyone know a good recipe for Hawaii Korean style potato salad?

    In Hawaii at the Korean BBQ restaurants they have this really good potato salad where I think they fry the potatos first does anyone have the recipe for this?Does anyone know a good recipe for Hawaii Korean style potato salad?
    Well I guess if you web search you can find all kinds of recipes like the posters above me did. I am Hawaiian and from Hawaii.





    The stuff they serve in the Korean BBQ is just a little twist to Hawaiian mac salad which is basically :





    Macaroni noodles


    Best Foods mayonnaise (and yes it HAS to be Best Foods)


    Shredded carrots


    Mashed boiled eggs (like the kind for making egg salad)


    Salt and pepper to taste





    And then you would use salad potatoes to make it potato salad.





    If it is different than that then I am not sure what they are making.Does anyone know a good recipe for Hawaii Korean style potato salad?
    There are a couple of Korean dishes that this could be. It doesn't quite fit an egg/potato salad dish since you mention the potatoes being fried, so I'm going to give you two recipes, one with soy sauce and one without. Keep in mind that the ingredients that can be added are endless, so if it's missing anything that was in the dish you had in Hawaii - such as ham, carrot, small dried anchovies, etc. - just add them in.





    Gamja Jorim - Glazed potatoes





    Ingredients:


    1 large russet or 3 medium red potatoes


    1/2 small onion


    6 cloves garlic


    2 tablespoons vegetable oil


    1/2 teaspoon toasted sesame seed





    Sauce:


    2 tablespoons soy sauce


    3 cloves garlic


    1 tablespoon mool yeut (korean malt syrup), light corn syrup, honey, or sugar


    1/4 cup water





    Mix sauce:


    Mash or press three of the garlic cloves and put in a small mixing bowl, add the rest of the sauce ingredients and mix well. Let stand ten minutes.





    Wash and peel potato, then cut into roughly 3/4 inch cubes.


    Rinse in cold water and drain.


    Cut onion in half from top to bottom, then thick slice.


    Thin slice 6 garlic cloves from top to bottom.





    Preheat oil in a coverable non-stick pan or pot over high heat.


    Add potato and cook until lightly browned.


    Add onion and sliced garlic and cook another thirty seconds.


    Reduce heat to medium and add sauce.


    Cover and simmer until liquid is almost gone stirring often. (test potato for doneness - inserted chopstick or fork should meat very light resistance. If needed add a little more water and cook until potato is done).





    ==============================


    Gamja Chae Bokkeum





    1 medium potato


    2 cloves garlic


    2 white oyster mushrooms (optional *)


    1/2 half onion


    1/2 - 1 tsp salt


    1 - 2 tbs olive oil


    1 tbs sesame oil


    4 - 5 tbs of water.





    *If you only use potatoes, use 2 medium size potatoes and 1/2 cup of water.





    Peel the potatoes and julienned. Rinse the slices and drain well.


    Julienne the mushrooms, slice the onions and mince the garlic cloves.


    Heat frying pan over medium high heat, add olive oil and potatoes. Cook 1 minute.


    Add water to the pan, lower the heat and continue to cook, stirring frequently, until the liquid simmers.


    Cover the pan with a lid and allow to simmer for a few minutes.


    Add garlic, onion, and the mushroom strips and saut茅 until potato strips are fully cooked.


    Add the salt (the amount depends on your taste), the sesame oil and remove the pan from the heat


    Garnish with chopped red pepper and green onion.
    Korean Style Potato Salad (Potato Egg Salad)





    Ingredients





    5 large russet potatoes ( or 8 to 10 medium reds)


    8 eggs


    2 Fiji apples (or sub semi sweet American apple)


    1 nashi pear


    1/2 teaspoon salt





    Dressing





    2 cup mayonnaise


    1 tablespoon sugar


    1 teaspoon pepper





    Optional Ingredients





    3 or 4 green or spring onion


    2 large carrots


    toasted sesame seed


    2 sweet pickles





    Directions





    Preparation:





    Fill a pot with cold water, gently add the eggs and bring to a boil over high heat.


    Cook for 4 minutes, remove from heat and cover.


    Let stand until cool.





    Wash the potatoes then peel and rinse in cold water.


    Cut into about 1 inch by inch cubes and rinse again.


    Bring a large pot of water to a full boil, add 1/2 teaspoon salt and the cubed potatoes (add 2 cubed carrots now if desired).


    Boil until semi tender (chop stick or fork passes through with slight resistance).


    Drain and let cool.





    Pre-Mix





    Set 8 or 9 of the cooked potato cubes aside and add the rest to a large mixing bowl.


    Peel and cube 4 of the boiled eggs, then add to bowl.


    Peel apple and nashi pear, then cut into about 1 inch by 1/2 inch pieces and add to bowl.


    Toss until well mixed.





    Make the dressing





    In a medium mixing bowl mash the remaining eggs and potato cubes together.


    Add the mayonnaise. (finely chop 2 green onions and/or 2 sweet pickles then add now if desired)


    Add the sugar and pepper (start with smaller amounts and add to taste) then mix well.


    Dressing should have a stiff texture.





    Final Mix





    Add dressing to potato mix and stir until well mixed.(You can add a little more mayonnaise if the dressing is too stiff to mix well).


    If desired garnish with one or two finely chopped green onions and or toasted sesame seed.


    Chill and serve cold or at room temperature.
    how can it be both korea and hawaian???
    fried in pork fat

    Does anyone know the recipe for fried potato salad at backwater jacks restaurant at Ozarks, Missouri?

    I couldn't find that specific recipe but here are a couple that might be similar





    Ingredients


    1 potato, sliced into fries


    1/8 cup olive oil


    1 tomato, diced


    1 clove garlic, finely chopped or crushed


    2 tbsp feta cheese


    pinch of fresh-crumbled rosemary


    salt and pepper to taste


    Heat the oven and a cast iron pan to 400F.


    Put the olive oil into the pan and coat bottom.


    Put potato slices into pan and cook 30 minutes, turning once (add rosemary on turning).


    Mix garlic into the potatoes; they'll fry slightly.


    Mix cheese and tomatoes into potatoes.


    Salt and pepper to taste.


    ________________________________


    3 lbs yukon gold potatoes


    1 cup onions


    1 cup celery


    1 lb bacon


    8 ounces cream cheese


    1 (1 lb) container sour cream


    16 ounces shreaded cheddar cheese





    Dice onions%26amp; celery.


    Fry bacon crisp and crumble.


    Add cream cheese,sour cream and chedder cheese in large bowl.


    Cut potatos in 3/4 in.


    chunks and deep fry 5 to 7 mins.


    add to other ingredients while hot and mix well.Does anyone know the recipe for fried potato salad at backwater jacks restaurant at Ozarks, Missouri?
    Is this close?


    3 lbs yukon gold potatoes


    1 cup onions


    1 cup celery


    1 lb bacon


    8 ounces cream cheese


    1 (1 lb) container sour cream


    16 ounces shreaded cheddar cheese





    Dice onions%26amp; celery.


    Fry bacon crisp and crumble.


    Add cream cheese,sour cream and chedder cheese in large bowl.


    Cut potatos in 3/4 in.


    chunks and deep fry 5 to 7 mins.


    add to other ingredients while hot and mix well.

    I need a goo recipe of cesar麓s salad sauce, any help?

    7 garlic cloves


    5 anchovy fillets, drained, chopped


    3/4 cup mayonnaise


    1/4 cup buttermilk


    1 tablespoon fresh lemon juice


    1 teaspoon Worcestershire sauce





    Finely chop 3 garlic cloves and anchovies in processor. Add mayonnaise, buttermilk, lemon juice and Worcestershire and blend until smooth. Season dressing to taste with pepper.I need a goo recipe of cesar麓s salad sauce, any help?
    Though what that has to do with salad dressing propelled at high velocity escapes me. ... Perhaps the goo-recipe is better left a mystery to bewitch. ...


    Serve on a bed of Romain lettuce topped with some cesar鈥檚 dressing or oil ... garlic vinegar (or any other complementary seasoned vinegar) for a nice salad. ...


    If you have any leftover buerre rouge, or sage sauce, add it. ... All you need, then is a green salad or ensalta caprese, a young red wine, ...








    Strictly bi-partisan - my Dilled Macaroni Salad. Here's the recipe: ... Now, I just need her to help me work off the calories from that meal. ...


    This recipe has a wonderful non-fat Hollaindaise Sauce that is easy to make ... Need to plan ahead - salad needs to chill for 30 minutes. ...


    Cesar salad Chorizo, beef, chicken and veggie tacos Beef and veggie lasagna, mac and cheese ... Feel free to send any catering related stories or questions. ...





    But I was worried about having the lingering stench of Cesar meatiness on my ice ... It鈥檚 not even a recipe, just a methodology. And it鈥檚 SO Sandra Lee, ...


    Salad dressing? Oil and Vinegar Favorite pie? French Silk ... I got it with the mildest sauce, and the sauce is pretty subtle to begin with. ...


    The sauce, crushed tomatoes and salt. The topping, herbs and a few pieces of fresh ... Here is a pretty good recipe if you need one (just make sure you ...I need a goo recipe of cesar麓s salad sauce, any help?
    1 egg yolk*


    3 tablespoons fresh lemon juice


    1 tablespoon minced garlic


    1/2 teaspoon Worcestershire sauce


    1/4 teaspoon red pepper flakes


    1 tablespoon Dijon mustard


    2 anchovy fillets, mashed


    Scant 1 cup vegetable oil


    1/3 cup extra-virgin olive oil


    Salt and freshly ground black pepper





    In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
    Mustard, Worcester's sauce, a raw egg, lime, and anchovies

    What is a good Greek Salad dressing recipe?

    I do not do recipes


    You look and see if you like this information





    http://www.krinos.com/recipe.php





    Edit - - I found another





    http://www.faliraki-info.com/susie/greek鈥?/a>What is a good Greek Salad dressing recipe?
    The original Greek Salad Dressing is just oil an vinegar but to make it really good is you gotta have the right proportion of your dressing and of course what kind of vinegar and oil you use. Traditionally, red wine vinegar is used.





    I use Balsamic vinegar and olive oil and just add sesame seeds to give that aromatic flavor. Sprinkle with salt and pepper. Then just mix it well.





    The right proportion for me is 2 tbsp of oil=1 tbsp vinegar





    try it!What is a good Greek Salad dressing recipe?
    my mom usually does this:


    in a small container ppur olive oil pepper vinager and maybe a little lemon juice for flavor and then she mixes it really good.
    Idk :/





    But I know a great Assyrian recipe. It's called Rapture! Yummmyyy yummmyyy for my zizzziiii :D
  • natural instinct
  • Can anyone give me a recipe for tuna other than tuna salad??

    Sure.





    ------------------


    Recipe name: Thai tuna salad





    Type: Lunch/Snacks %26gt; Sandwiches





    Ingredients:





    1/4 cup mayonnaise


    1/4 cup sour cream or yogurt


    2 teaspoons green curry paste, Thai-style


    1 stalk celery, chopped


    1 green apple, cored and chopped


    2 tablespoons parsley, chopped


    1 (6 1/2 ounce) can tuna in water


    salt and pepper


    Recipe:





    Stir mayonnaise with sour cream, curry paste, celery, apple and parsley (if


    using) until evenly combined.


    Drain tuna and break apart using a fork.


    Add to mayonnaise mixture and stir until evenly combined.


    Season with salt and pepper to taste.


    Serve as a sandwich filling or as part of a salad plate.


    Can be made up to 24 hours ahead.


    TIP: Save calories by substituting low-fat mayonnaise and sour cream.


    I sometime use chopped coriander to replace the parsley.





    ---------------


    Recipe name: Chinese tuna salad





    Type: Main Dish





    Ingredients:





    1 head iceberg lettuce, shredded


    2 carrots, shredded


    1 red pepper, chopped


    10 ounces frozen peas, thawed


    1 small red onion, sliced thin


    salt and pepper, to taste


    sunflower seeds, to taste


    2 (4 ounce) cans chinese noodles


    1 cup sour cream


    1 cup mayonnaise


    Recipe:





    Mix together the first seven ingredients.


    Mix together sour cream and mayonnaise to make a dressing; set aside.


    Just before serving, add seeds and noodles to the big mixture.


    Dress with dressing and serve.





    ----------


    Many more on the source





    Enjoy!Can anyone give me a recipe for tuna other than tuna salad??
    easy tuna noodle cassarole:





    1 Box of Kraft Mac n cheese


    1 can of cream of chicken soup


    1 can of tuna





    Velveeta or shredded cheddar cheese





    Make the macaroni and cheese according to the directions on the box. Add the cream of chicken soup and half a can of milk, stir together. Add the drained tuna and small chunks of velveeta or shredded chedder cheese (i use the shredded cheese, better distribution throughout). Put in greased baking dish and bake at 350 for 20-30 minutes or until hot. Enjoy!





    Variations: You can also add a can of mixed veggies or peas to this as well.Can anyone give me a recipe for tuna other than tuna salad??
    Tuna Pie With Biscuit Topping





    INGREDIENTS:


    1/2 cup chopped green bell pepper


    1/2 cup chopped onion


    1/2 cup chopped celery


    4 tablespoons butter


    6 tablespoons flour


    3 cups milk


    2 cans (approx. 7 ounces each) tuna, drained and flaked


    salt and pepper


    2 tablespoons dry white wine, optional


    fresh chopped parsley


    1 container refrigerated biscuits





    PREPARATION:


    In a large skillet, melt butter; add chopped pepper, onion, and celery and saute until tender. Stir in flour until blended. Gradually add milk, stirring constantly, until thickened. Add the drained tuna and salt and pepper to taste.





    Add wine, if desired, and parsley. Transfer mixture to a shallow 2-quart baking dish. Arrange refrigerated biscuits evenly over top and bake at 450掳 for 20 minutes, or until biscuits are browned.


    Serves 6.
    Something different here:





    1 can tuna, drained


    1 carrot peeled, grated


    1 small box of raisins


    1 cup of small curd cottage cheese





    Blend the cottage cheese until smooth and add the tuna, grated carrot and raisins. Serve with whole grain crackers as a dip or spread on bread for sandwiches.
    sandwiches....casseroles
    for a easy recipe, put can salmon in oven proof dish put mashed potatoe on top grate some cheese on that then heat





    cheap and easy
    Boil Potatoes (diced)


    red onions (sliced and marinated in lemon or lime juice) You can run hot water on them first.


    diced tomatoes


    cilantro (chopped)


    Salt and pepper


    ADD ALBACORE TUNA (in water)


    Optional- sliced eggs on top


    Mix together and serve over steaming white rice. Enjoy
    take a can of drained tuna, add a can of cream of mushroom soup, some peas, and a little milk, heat and serve over buttered toast
    tuna form the can





    extra virgin olive oil


    capers


    diced Roma tomatoes


    diced red onions chopped kalalmata olives


    chopped banana peppers


    scallions only the green parts


    salt %26amp; pepper TT


    garlic chopped


    mix in one bowl stick in refer for about two hours


    then eat
    This may sound rather boring, but my kids love it mixed in with Mac n' Cheese. Creamy and good, makes it a bit more of a meal. Some frozen (thawed) peas, and you've got veggies covered too.
    prepare a box of alfredo noodles(by kraft or something) in a large skillet.while its cooking , add a can of drained tuna and a couple big spoonfuls of prepared pesto sauce.add some sundried tomatoes (if desired) . serve with fresh parmesan cheese on top!


    yummmmmmmmmmm!!!
    egg noodles, can of cream of mushroom soup, can tuna and peas or corn. cook noodles acc to directions. drain. add tuna, soup, veggies and a little water. heat and eat.

    Salad recipe...?

    I've spent 3 months in the Philippines and in the house i lived they used to cook a particular salad with pineapple, potatoes and something like ';mayonnaise';..(it tasted more or less like mayonnaise but it was more creamy)...but i can't remember what else was in it. I was just wondering if that one is a particular filipino dish....and, if so, i'd like you to tell me what else i should add to cook it.


    Hoping you'll be able to help me, i leave you.


    Thanx in advance, bye bye =)Salad recipe...?
    2 cups sweet potato, boiled


    1 tablespoon kalamansi juice


    2 tablespoons celery, diced


    1 tablespoon pickles, diced


    1 cup pineapple, diced


    1/3 cup mayonnaise


    1 tablespoon onion, diced


    2 tablespoons red pepper, diced


    1/4 teaspoon salt





    Dice sweet potato.


    Combine all ingredients and toss to coat with dressing.


    Chill or serve at once.Salad recipe...?
    Does it have to be exactly like that? Put what ever you want in there.

    Whats a good egg salad sandwich recipe?

    I need a simple delicious egg salad sandwich recipe no dairy productWhats a good egg salad sandwich recipe?
    Egg Salad Sandwiches


    INGREDIENTS (Nutrition)


    8 hard-cooked eggs, diced


    1 cup mayonnaise


    1/4 cup dried onion flakes


    1/2 teaspoon salt


    1 teaspoon mustard powder


    1/4 teaspoon garlic powder


    1/4 teaspoon black pepper


    1 teaspoon dill weed


    8 slices white bread


    http://allrecipes.com/Recipe/Egg-Salad-S鈥?/a>Whats a good egg salad sandwich recipe?
    Egg Salad





    6 finely chopped hard boiled eggs


    1/4 c. diced sweet pickles or pickle relish (optional)


    1/2 c. Mayonnaise or Miracle Whip


    2 tsp. Prepared mustard


    salt and pepper to taste





    Combine all ingredients and mix well. Serve on any type of bread you like or on toast.





    Variations:


    Add a little grated onion or finely chopped celery.


    To stretch, add a can of tuna, drained.


    Chopped fresh dill
    Eggs, mayo, salt and pepper. I like a little bit of mustard as well. The basics don't have any dairy in it what so ever (mayo is made of eggs and oil). My hubby's family adds avocado (which is very yummy), they usually mash it up finely with the eggs, I like cut up a bit chunkier. A few other things you can add would be minced onions, sweet pickle relish or a little curry powder, if any of these things appeal to your tastes.
    Mash up boiled eggs, Add a touch of mustard and some chopped celery.salt and pepper to taste.


    I would add a tad bit of mayo to mine, but you said no Dairy.
    oh my goodness,


    I just saw on food network a fried sandwich, go there and try to find one... it had eggs in it





    I know sounds fattening, but looked so good...
    http://www.cherskitchen.com/recipes/sand鈥?/a>

    Does anyone know a easy recipe to Italian seafood pasta salad?

    i know that i need spaghetti noddles, crab meat, shrimp and italian dressing since i don't like onions and celery etc i will be using using the powders just for taste... is their any other items i am missing this is my first time making the salad and i don't want to mess up since i am making it for my grandmother birthday party and she' a critic so please help meDoes anyone know a easy recipe to Italian seafood pasta salad?
    Oh please DO NOT use those powders...they aren't like the real thing and you will have enough seasoning with the Italian dressing. Sliced black olives, chunks of cukecumbers, and cherry tomatoes. But one thing is really a must and that is ';Macormick Salad Supreme';. it turns it a little orange and it's deleicious...it is also in the original recipe when Italian pasta salads first came out. Also if you want...little bay scallops!!!Does anyone know a easy recipe to Italian seafood pasta salad?
    12 ounces medium pasta shell


    salt


    1/2 lb lump crabmeat (you can find fresh lump crabmeat in a 1lb container in the seafood dept. Do not use canned or imitat)


    1 cup mayonnaise


    1/2 cup buttermilk


    1 lemon, juice of


    1 teaspoon onion powder - optional


    1/2 teaspoon garlic powder


    1/2 Old Bay Seasoning (Old Bay is best but if you cannot find use another seafood seasoning)


    2 tablespoons chopped fresh parsley


    pepper





    Directions


    Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes.


    Rinse, drain and set aside.


    Pick through crab discarding any pieces of shells.


    Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, lemon juice, onion powder, garlic powder Old bay, parsley and pepper to taste.


    Add the pasta shells and mix again.


    Cover and chill overnight.
    Best Seafood Pasta Salad





    Ingredients


    # 2 (12 ounce) packages tri-color spiral pasta


    # 2 lbs imitation crabmeat


    # 1 lb small shrimp, boiled


    # 1 bunch green onion, sliced, including tops


    # 1 (16 ounce) package frozen peas, thawed and drained


    # 1 (6 ounce) can large black olive, drained and sliced


    # 1 cup mayonnaise


    # 1 cup zesty Italian salad dressing





    Directions





    Boil pasta according to package directions for al dente. Drain and rinse under cold water till cooled. Drain well.


    Blend mayo and zesty italian dressing until smooth and creamy.


    Coarsely chop crabmeat.


    Toss pasta, crab, shrimp, green onions, peas,and black olives. Toss with dressing until well mixed and chill.
    Hi! You can get a few good ones here.


    Enjoy the salads %26amp; your grandmother's praises.





    http://www.bigoven.com/private/seafood+p鈥?/a>

    Anybody have a good recipe for potato salad?

    4 to 5 large potatoes


    6-8 slices bacon


    1/2 small onion chopped


    about a cup mayonnaise depending on amount of potatoes (Not Miracle Whip)


    1 cup frozen peas


    salt/seasoning salt to taste





    Boil the potatoes unpeeled until they are tender, poke with a fork to test. Peel and then cut into ';bite-size'; chunks. Fry the bacon until crisp. Put the potatoes in bowl, add mayo and stir till all the potatoes are covered. Crumble the bacon into the bowl, add the frozen peas (still frozen) and the onions. Mix it all together, taste, then add the salt. If the salad seems a little dry add more mayo to get the desired consistency.


    This is pretty basic and Very easy, what i love is that you can always add or subtract based on taste. Enjoy!Anybody have a good recipe for potato salad?
    Mashed Potato Salad





    INGREDIENTS:





    * 6 cups hot mashed potatoes


    * 1/2 cup chopped celery


    * 3/4 cup salad dressing (Miracle Whip)


    * 1/2 cup minced onion


    * 1/4 cup milk


    * 1/4 cup vinegar


    * 1 tablespoon dry mustard


    * salt and pepper to taste


    * paprika


    * green bell pepper rings





    PREPARATION:


    combine hot mashed potatoes with celery, salad dressing, onion, milk, vinegar, and mustard. Salt and pepper to taste and garnish mashed potato salad with a sprinkling of paprika and bell pepper rings.


    Mashed potato salad serves 6.





    ***********


    Potato Salad with Bacon Dressing





    INGREDIENTS:





    * 4 to 5 large potatoes


    * .


    * Bacon Dressing


    * 4 slices bacon


    * 2 eggs beaten lightly


    * 3 tablespoons sugar, or to taste


    * 1/2 teaspoon salt


    * 1/4 cup vinegar


    * 1/2 cup milk or cream


    * 1/4 cup chopped purple onions


    * 2 tablespoons mayonnaise or salad dressing





    PREPARATION:


    Boil the potatoes in the jackets until they are tender. Peel and cut them into large chunks. Keep warm. Fry the bacon until crisp, remove from skillet and reserve drippings. To the beaten eggs add the next four ingredients, mixing well. Add the egg mixture to the bacon drippings and cook over low heat, stirring constantly, until mixture is the consistency of custard. Crumble the bacon and return it to the dressing. Pour the dressing over the potatoes. When salad is cooled, add chopped onions and mayonnaise.


    Serves 6 to 8.





    ***********


    Potato Salad With Smoked Turkey





    INGREDIENTS:





    * 1 pound small to medium red potatoes, peeled or not, cooked, drained


    * 1/3 cup mayonnaise, regular or reduced fat


    * 1/3 cup sour cream, reduced fat


    * 1/4 cup milk


    * 2 tablespoons Dijon mustard or Bold and Spicy Mustard


    * 1/4 teaspoon salt


    * 1/4 cup chopped purple onion


    * 1 slice (approximately 10 to 12 ounces) smoked turkey or ham (deli will cut in one piece)


    * 2 medium celery ribs, thinly sliced


    * 1 small red pepper, cut into 1-inch pieces





    PREPARATION:


    Cube potatoes when they are cool enough to handle; cover and refrigerate. In large bowl, mix mayonnaise, sour cream, milk, mustard, salt and chopped onions until blended. Stir in cubed smoked turkey or ham, celery, and red bell pepper.





    Combine potatoes with the turkey mixture; serve immediately or cover and refrigerate until serving time. Makes 6 servings.Anybody have a good recipe for potato salad?
    Pennsylvania Dutch Hot Potato Salad





    4 slices bacon


    1/2 cup chopped onion


    1/2 cup chopped bell pepper


    1/4 cup apple cider vinegar


    1 teaspoon salt


    3 hard boiled eggs


    1 tablespoon sugar


    1 raw egg, beaten


    1 quart hot cubed potatoes (boiled 20 minutes, then cut up)


    1/4 cup grated carrot, if desired


    dash of black pepper, if desired





    Dice and pan fry bacon. Add onions and bell pepper to the pan (i.e., in the bacon fat) and stir three minutes. Add vinegar, salt and pepper, sugar %26amp; beaten raw egg. Cook just a minute or so, until egg is firm. Add potatoes, grated carrot and diced hard-cooked eggs. Toss together and serve hot.
  • natural instinct