1 head iceburg lettuce, washed, patted dry, and torn into pieces
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas, thawed, uncooked
2 (8-ounce) cans sliced water chestnuts
3 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 cup raisins
3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
1 cup grated Cheddar
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped
Dressing:
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar
In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely. Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.Paula deen cooking aired july 28 2006 layered salad recipe thanks?
No idea, but you should be able to find it on www.food.comPaula deen cooking aired july 28 2006 layered salad recipe thanks?
don't know about hers but I make a nice 15 item salad in a very large bowl which lasts 2 days for 2 or more people.
it has lettuce, tomatoes, cooked and sliced eggs with paprika on them, small shrimp, ham squares, salomi pieces, cheddar cheese squares, swiss cheese squares, black olives, raisins, sunflower nuts, cucumber slices, julienned carrots, strips of avacado, parmesan cheese sprinkled.
Keep it cool....put the dressing on it after you put it on individual plates. I use italian (the kind I make myself with the packet plus vinegar and oil) or creamy french dressing.
Monday, November 21, 2011
I just purchased a Truffle Bowl. does any one have any good recipes, both salads and desserts please. Thanks
This really looks nice in a trifle bowl.
Death by Chocolate
1 box chocolate cake mix plus ingredients according to box
4 sm boxes of Instant Choc. pudding
4- 8-oz. cool Whip
* oreo cookies crumbs (optional)
* melted chocolate (optional)
* chopped heath bars (optional)
* chocolate chips (optional)
Bake cake according to directions.
and prepare pudding according to box.
When cake is cooled.
Layer as follows:
half the cake - crumbled
half the pudding ( 2 boxes prepared)
16 oz. cool whip
optional ingredients
Repeat-
* If you want you can sprinkle oreo crumbs, heath bars, and chocolate chips on the cool whip layers. On the final cool whip layer you can drizzle melted chocolate and sprinkle oreo crumbs and chocolate chips. I added oreo cookie crumbs and leftover melted chocolate in between the layers.I just purchased a Truffle Bowl. does any one have any good recipes, both salads and desserts please. Thanks
There are two different desserts people like in my Trifle bowl. With the first I use chocolate cake to line the bottom and a little up the sides. I then sprinkle the cake with a little coffee and then I put 1/2 recipe of prepared chocolate pudding (either cooked or instant) over that. Then add another layer of the cake - flat across and again a little up the sides. Sprinkle that with coffee. Do the last of the pudding again. Then I top it with Dream Whip (you can use Cool Whip if you'd like) and top that with toasted almonds and toasted coconut.
The other one I make uses yellow cake mix instead of the chocolate and vanilla pudding in place of the chocolate. I sprinkle the yellow cake with marischino cherry juice instead of coffee and on top of the vanilla pudding I put a layer of pie cherry filling - 1/2 in each spot. I top it again with the Dream Whip, toasted almonds and toasted coconut. This recipe was accepted in one of the Taste of Home cookbooks.I just purchased a Truffle Bowl. does any one have any good recipes, both salads and desserts please. Thanks
Did you mean....a ';TRIFLE'; bowl?
Seven Layer Salad is always good.
Mr. Food makes a yummy chocolate layered trifle-type dessert...in his dessert cookbook.
I love the way foods look in truffle bowls...
Layer Angel food cake peices with any berries or a mix of
any berries and cool whip.
Crush oreo cookies. Make a mixture of vanilla pudding (prepared), cream cheese and cool whip. Alternate in layers with the cookies.
Salsa - dice roma tomatoes, chopped sweet onion (like Walla Wall, Vidalia or Maui) jalapenos (as many = as hot as you like it), crushed garlic (jarred is fine), salt to taste - add enough FRESH lime juice to bind it.
Damn! she's right... ';trifle'; - sorry.
Death by Chocolate
1 box chocolate cake mix plus ingredients according to box
4 sm boxes of Instant Choc. pudding
4- 8-oz. cool Whip
* oreo cookies crumbs (optional)
* melted chocolate (optional)
* chopped heath bars (optional)
* chocolate chips (optional)
Bake cake according to directions.
and prepare pudding according to box.
When cake is cooled.
Layer as follows:
half the cake - crumbled
half the pudding ( 2 boxes prepared)
16 oz. cool whip
optional ingredients
Repeat-
* If you want you can sprinkle oreo crumbs, heath bars, and chocolate chips on the cool whip layers. On the final cool whip layer you can drizzle melted chocolate and sprinkle oreo crumbs and chocolate chips. I added oreo cookie crumbs and leftover melted chocolate in between the layers.I just purchased a Truffle Bowl. does any one have any good recipes, both salads and desserts please. Thanks
There are two different desserts people like in my Trifle bowl. With the first I use chocolate cake to line the bottom and a little up the sides. I then sprinkle the cake with a little coffee and then I put 1/2 recipe of prepared chocolate pudding (either cooked or instant) over that. Then add another layer of the cake - flat across and again a little up the sides. Sprinkle that with coffee. Do the last of the pudding again. Then I top it with Dream Whip (you can use Cool Whip if you'd like) and top that with toasted almonds and toasted coconut.
The other one I make uses yellow cake mix instead of the chocolate and vanilla pudding in place of the chocolate. I sprinkle the yellow cake with marischino cherry juice instead of coffee and on top of the vanilla pudding I put a layer of pie cherry filling - 1/2 in each spot. I top it again with the Dream Whip, toasted almonds and toasted coconut. This recipe was accepted in one of the Taste of Home cookbooks.I just purchased a Truffle Bowl. does any one have any good recipes, both salads and desserts please. Thanks
Did you mean....a ';TRIFLE'; bowl?
Seven Layer Salad is always good.
Mr. Food makes a yummy chocolate layered trifle-type dessert...in his dessert cookbook.
I love the way foods look in truffle bowls...
Layer Angel food cake peices with any berries or a mix of
any berries and cool whip.
Crush oreo cookies. Make a mixture of vanilla pudding (prepared), cream cheese and cool whip. Alternate in layers with the cookies.
Salsa - dice roma tomatoes, chopped sweet onion (like Walla Wall, Vidalia or Maui) jalapenos (as many = as hot as you like it), crushed garlic (jarred is fine), salt to taste - add enough FRESH lime juice to bind it.
Damn! she's right... ';trifle'; - sorry.
Can someone please give me the recipe for Jonny Carino's house salad dressing?? THANK YOU!!!!?
They have an amazing salad dressing there, and i don't usually like salad but this dressing would make me eat any salad. It is soooo good!!!!! So if anyone knows the recipe or anyone i could contact who might have it i would greatly appreciate it!!!Can someone please give me the recipe for Jonny Carino's house salad dressing?? THANK YOU!!!!?
I am with you on that - they have a wonferful dressing - is the one you like the Chiante Vinagrette? I tried to get the recipe out of them, but no luck - They do sell it to me by the bottle.....it's wonderful!!!Can someone please give me the recipe for Jonny Carino's house salad dressing?? THANK YOU!!!!?
You might want to ask the manager - flirt with him if you have to - the dressing at Olive Garden they actually sell a Smart %26amp; Final - that's a grocery store that sells in bulk - caters to retailers, but open to public
Carino's Italian Grill
Are you referring to the Chianti Dressing?
I am with you on that - they have a wonferful dressing - is the one you like the Chiante Vinagrette? I tried to get the recipe out of them, but no luck - They do sell it to me by the bottle.....it's wonderful!!!Can someone please give me the recipe for Jonny Carino's house salad dressing?? THANK YOU!!!!?
You might want to ask the manager - flirt with him if you have to - the dressing at Olive Garden they actually sell a Smart %26amp; Final - that's a grocery store that sells in bulk - caters to retailers, but open to public
Carino's Italian Grill
Are you referring to the Chianti Dressing?
I had a recipe for a salad with corn, tomatoes, and basil in it, but I lost it, does anyone have it?
It was just one of those summer salads and I think I got the recipe out a magazine. I also think it had a little onion in it. Just wondering if anyone else has it.I had a recipe for a salad with corn, tomatoes, and basil in it, but I lost it, does anyone have it?
Summer Corn Salad --
.INGREDIENTS
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
..DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2.In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.I had a recipe for a salad with corn, tomatoes, and basil in it, but I lost it, does anyone have it?
Corn, Tomato and Basil Salad
Ingredients:
6 large ears white corn, husked
5 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup (packed) thinly sliced fresh basil
5 plum tomatoes, seeded, chopped
3 tablespoons balsamic vinegar
Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; saut茅 1 minute. Add corn; saut茅 until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.
I think this is the one you are looking for.
Corn and Tomato Salad
3 med ears sweet corn
1 1/2 c grape tomatoes, quartered (about 1/2 lb)
1/4 c chopped red onion
2 Tbsp chopped cilantro
2 tsp extra virgin olive oil
2 Tbsp freshly squeezed lime juice
1/8 tsp ground cumin
Kosher Salt
Black Pepper
1. In large pot of boiling water, cook corn until just tender, about 5 minutes.
2. Drain and let cool to room temperature.
3. Cut kernels from ears and transfer to large bowl. Add remaining ingredients and then mix until well combined. Season with salt and pepper to taste. Serve immediately or refrigerate up to 2 hours.
Makes 6 (1/2-cup) Servings
Per Serving: 81 cal, 3 g pro, 15 g carb, 2.5 g fat, 0.4 g sat fat, 0 mg chol, 3 g fiber, 14 mg sodium
maybe one of these is close, this first one, I suppose you could leave out the cheese
Ingredients
* 1/2 cup chopped red onion
* 1 tablespoon olive oil
* 4 cups fresh corn kernels
* 2 cups cherry tomatoes such as Sweet 100s (about 10 oz.), rinsed, stemmed, and halved if larger than 3/4 inch
* 1/4 cup slivered fresh basil leaves
* 3 tablespoons sherry vinegar or red wine vinegar
* Salt and pepper
* 2 ounces fresh ch猫vre (goat) cheese, crumbled
Preparation
1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.
2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.
3. Sprinkle goat cheese over salad; serve warm or at room temperature.
Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.
3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
Foodnetwork Kitchens
Try logging on to www.bettycrocker.com. there are many salad recipes you will find there.
Summer Corn Salad --
.INGREDIENTS
6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste
..DIRECTIONS
1.Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2.In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.I had a recipe for a salad with corn, tomatoes, and basil in it, but I lost it, does anyone have it?
Corn, Tomato and Basil Salad
Ingredients:
6 large ears white corn, husked
5 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup (packed) thinly sliced fresh basil
5 plum tomatoes, seeded, chopped
3 tablespoons balsamic vinegar
Using large knife, cut corn kernels from cob. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic; saut茅 1 minute. Add corn; saut茅 until just cooked through, about 5 minutes. Remove from heat. Add half of basil.
Transfer corn mixture to large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil. Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.
I think this is the one you are looking for.
Corn and Tomato Salad
3 med ears sweet corn
1 1/2 c grape tomatoes, quartered (about 1/2 lb)
1/4 c chopped red onion
2 Tbsp chopped cilantro
2 tsp extra virgin olive oil
2 Tbsp freshly squeezed lime juice
1/8 tsp ground cumin
Kosher Salt
Black Pepper
1. In large pot of boiling water, cook corn until just tender, about 5 minutes.
2. Drain and let cool to room temperature.
3. Cut kernels from ears and transfer to large bowl. Add remaining ingredients and then mix until well combined. Season with salt and pepper to taste. Serve immediately or refrigerate up to 2 hours.
Makes 6 (1/2-cup) Servings
Per Serving: 81 cal, 3 g pro, 15 g carb, 2.5 g fat, 0.4 g sat fat, 0 mg chol, 3 g fiber, 14 mg sodium
maybe one of these is close, this first one, I suppose you could leave out the cheese
Ingredients
* 1/2 cup chopped red onion
* 1 tablespoon olive oil
* 4 cups fresh corn kernels
* 2 cups cherry tomatoes such as Sweet 100s (about 10 oz.), rinsed, stemmed, and halved if larger than 3/4 inch
* 1/4 cup slivered fresh basil leaves
* 3 tablespoons sherry vinegar or red wine vinegar
* Salt and pepper
* 2 ounces fresh ch猫vre (goat) cheese, crumbled
Preparation
1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.
2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.
3. Sprinkle goat cheese over salad; serve warm or at room temperature.
Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.
3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.
Foodnetwork Kitchens
Try logging on to www.bettycrocker.com. there are many salad recipes you will find there.
Some salad recipe ? Only veggies>>>?
I like to put
Lettuce,
slice red green and yellow peppers,
sliced radishes,
Onions
cucumbers,
and crumble some blue cheese over it!
So delish!!Some salad recipe ? Only veggies%26gt;%26gt;%26gt;?
Greens, I prefer Romaine since it has more body, more fiber, and is filling.
A chopped apple (does not qualify as a veggie but perhaps you meant no meat)
An ounce of crumbled feta
A sprinkling of sunflower or pumpkin seeds (pepitas)
Extra virgin olive oil
Trader Joe's balsamic vinegar
Toss and enjoy, very healthy, simple, and filling.
I vary the fruit, also enjoy it with orange, berries, etc.Some salad recipe ? Only veggies%26gt;%26gt;%26gt;?
Chop up anything that doesn't contain meat - shove in some american sicklike dressing and there you are - not really ROCKET SCIENCE!
How thick are americans?
Take some chick peas, bit size broccoli, chopped red and Orange pepper, and whatever else you want
Add some lemon juice. poppy seeds...some pepper.
(If you don't like lemon, add balsamic and olive oil)
mmm
One of my favorites is to take a red bell pepper, a green bell pepper, a cucumber and an onion. Dice everything and mix with some light Italian salad dressing. It's light, fresh, delicious and makes a great side to just about anything.
try tarla dala's site
Lettuce,
slice red green and yellow peppers,
sliced radishes,
Onions
cucumbers,
and crumble some blue cheese over it!
So delish!!Some salad recipe ? Only veggies%26gt;%26gt;%26gt;?
Greens, I prefer Romaine since it has more body, more fiber, and is filling.
A chopped apple (does not qualify as a veggie but perhaps you meant no meat)
An ounce of crumbled feta
A sprinkling of sunflower or pumpkin seeds (pepitas)
Extra virgin olive oil
Trader Joe's balsamic vinegar
Toss and enjoy, very healthy, simple, and filling.
I vary the fruit, also enjoy it with orange, berries, etc.Some salad recipe ? Only veggies%26gt;%26gt;%26gt;?
Chop up anything that doesn't contain meat - shove in some american sicklike dressing and there you are - not really ROCKET SCIENCE!
How thick are americans?
Take some chick peas, bit size broccoli, chopped red and Orange pepper, and whatever else you want
Add some lemon juice. poppy seeds...some pepper.
(If you don't like lemon, add balsamic and olive oil)
mmm
One of my favorites is to take a red bell pepper, a green bell pepper, a cucumber and an onion. Dice everything and mix with some light Italian salad dressing. It's light, fresh, delicious and makes a great side to just about anything.
try tarla dala's site
I am looking for a recipe for a lemon glaze for fruit salad...?
as opposed to using cool whip...I am looking for a recipe for a lemon glaze for fruit salad...?
An easy way to make lemon glaze:
Put 1 cup confectioner's sugar (powdered sugar) in a bowl. Add the grated rind of one lemon.
Add fresh lemon juice, one tablespoon at a time, until you have the desired consistency (probably 3-4 tbsps.)I am looking for a recipe for a lemon glaze for fruit salad...?
My mom always used a small container of lemon yogurt. Tasty on many kinds of fruit and VERY easy!
use powdered lemon jello instead, it will gel some combined with the fruit jc. in the salad. Adjust the amount used to your tastes.
An easy way to make lemon glaze:
Put 1 cup confectioner's sugar (powdered sugar) in a bowl. Add the grated rind of one lemon.
Add fresh lemon juice, one tablespoon at a time, until you have the desired consistency (probably 3-4 tbsps.)I am looking for a recipe for a lemon glaze for fruit salad...?
My mom always used a small container of lemon yogurt. Tasty on many kinds of fruit and VERY easy!
use powdered lemon jello instead, it will gel some combined with the fruit jc. in the salad. Adjust the amount used to your tastes.
Need a recipe for polk salad stalks?
how to
prepare and cook polk salad stalksNeed a recipe for polk salad stalks?
Nikita -- The way I prepair them is to take the leaves off and peel them by starting at the small end using a paring knife just separate the skin from the stalk and pull it toward the big end It's time consuming but they have to be peeled to be good.A small amount of peel left on will be OK. but get the most of it.Slice the peeled stalk in 1/2
to 3/4 inch slices depending on the diameter
so they will cook evenly.rinse in cold water drain then roll in seasoned corn meal .You can always reseason at the end of cooking time .cook in bacon drippings untill browned and soft. I hope this has helped you .
jim bNeed a recipe for polk salad stalks?
Sorry, I do not know what polk salad stalks are but I sure would like to know - I love trying out new vegetables.
Whatever recipe you use, BE SURE TO COOK THE GREENS TWICE. Polk salit is poisonous, and the first cooking cooks the poison out. That's why you dump the first batch of water and rinse the greens well before you continue with the recipe.
It's actually poke salat.
Buy young ones (no purple) and rinse thoroughly and parboil it with a little salt. Drain well, and add it to a hot skillet with some bacon drippings or butter, or a combination of both. YUMMA!
do u mean POLK SALAD SAUT?if so,here's d recipe...
3lb Polk salad -- fresh
1md Onion -- diced
1tb Baking soda
1/2c Bacon fat
3 Eggs
Note: Polk Salad is a spinach type vegetable that grows wild in the woods. Dissolve the baking soda into a pot of boiling water. Add Polk salad and cook for 3芦 minutes. Drain and discard the water. In a FRESH pot of boiling water, cook the Polk salad until it is limp and looks like cooked spinach. Heat the bacon fat in a skillet, add onions, the Polk salad, and the eggs, and saut鈥?until eggs are done.
Serving Size: 6
Polk Salad Greens/Yellow Squash
: Cut down the tender smaller polk salad greens that grow wild in the Tennessee fields. Grow your own yellow squash, or buy them at the commissary. The smaller yellow squash is more tender. Cut the tender leaves off the polk salad, and break up in pieces,(don't use the polk salad stalks). Cut the yellow squash in small chunks. Cut up a little fresh red onion in small pieces. Mix polk salad greens, yellow squash, red onion, salt to liking, black pepper to liking, Fry on top of stove on medium heat for 20 minutes, or until tender in a preheated skillet in a small amount of olive oil. Serve with home made corn bread, (made with yellow or white corn meal bread mix). Serve and Enjoy.
prepare and cook polk salad stalksNeed a recipe for polk salad stalks?
Nikita -- The way I prepair them is to take the leaves off and peel them by starting at the small end using a paring knife just separate the skin from the stalk and pull it toward the big end It's time consuming but they have to be peeled to be good.A small amount of peel left on will be OK. but get the most of it.Slice the peeled stalk in 1/2
to 3/4 inch slices depending on the diameter
so they will cook evenly.rinse in cold water drain then roll in seasoned corn meal .You can always reseason at the end of cooking time .cook in bacon drippings untill browned and soft. I hope this has helped you .
jim bNeed a recipe for polk salad stalks?
Sorry, I do not know what polk salad stalks are but I sure would like to know - I love trying out new vegetables.
Whatever recipe you use, BE SURE TO COOK THE GREENS TWICE. Polk salit is poisonous, and the first cooking cooks the poison out. That's why you dump the first batch of water and rinse the greens well before you continue with the recipe.
It's actually poke salat.
Buy young ones (no purple) and rinse thoroughly and parboil it with a little salt. Drain well, and add it to a hot skillet with some bacon drippings or butter, or a combination of both. YUMMA!
do u mean POLK SALAD SAUT?if so,here's d recipe...
3lb Polk salad -- fresh
1md Onion -- diced
1tb Baking soda
1/2c Bacon fat
3 Eggs
Note: Polk Salad is a spinach type vegetable that grows wild in the woods. Dissolve the baking soda into a pot of boiling water. Add Polk salad and cook for 3芦 minutes. Drain and discard the water. In a FRESH pot of boiling water, cook the Polk salad until it is limp and looks like cooked spinach. Heat the bacon fat in a skillet, add onions, the Polk salad, and the eggs, and saut鈥?until eggs are done.
Serving Size: 6
Polk Salad Greens/Yellow Squash
: Cut down the tender smaller polk salad greens that grow wild in the Tennessee fields. Grow your own yellow squash, or buy them at the commissary. The smaller yellow squash is more tender. Cut the tender leaves off the polk salad, and break up in pieces,(don't use the polk salad stalks). Cut the yellow squash in small chunks. Cut up a little fresh red onion in small pieces. Mix polk salad greens, yellow squash, red onion, salt to liking, black pepper to liking, Fry on top of stove on medium heat for 20 minutes, or until tender in a preheated skillet in a small amount of olive oil. Serve with home made corn bread, (made with yellow or white corn meal bread mix). Serve and Enjoy.
Can you give me the recipe for waldorf salad?
* 1/2 cup mayonnaise
* 1 tablespoon white sugar
* 1 teaspoon lemon juice
* 1/8 teaspoon salt
* 3 apples -- peeled, cored, and chopped
* 1 cup thinly sliced celery
* 1/2 cup chopped walnuts
* 1/2 cup raisins (optional)
1. In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
2. Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.Can you give me the recipe for waldorf salad?
Maitre d'hotel Oscar Tschirky of the Waldorf-Astoria hotel in New York City created this food classic in 1896. The original version was made with apples, celery, and mayonnaise, but by 1928, when The Rector Cook Book was printed, chopped walnuts had been added. And that version is still on the hotel's menu today.
Waldorf Salad
**triple-tested at the Good Housekeeping Research Institute**
INGREDIENTS
1/3 cup(s) mayonnaise
1/4 cup(s) sour cream
1 tablespoon(s) fresh lemon juice
1 teaspoon(s) honey
1/4 teaspoon(s) salt
3 red apples (such as Braeburn, Cortland, or Red Delicious), cored and cut into 1/2-inch pieces
2 stalk(s) celery, each cut lengthwise in half, then thinly sliced
1/2 cup(s) walnuts, toasted and coarsely chopped
1/3 cup(s) dark seedless raisins, optional
DIRECTIONS
1. In medium bowl, with wire whisk, mix mayonnaise, sour cream, lemon juice, honey, and salt until blended. Add apples, celery, walnuts, and raisins, if using, to dressing in bowl; toss until mixed and coated with dressing.
For other Waldorf salad recipes, check out http://www.goodhousekeeping.com/search/f鈥?/a>Can you give me the recipe for waldorf salad?
Waldorf Salad
6 apples (cubed)
Juice of 2 lemons
2 tsp. sugar
1 cup mayonnaise
2 cup celery (chopped)
1 cup pecans (chopped)
Cube apples. Add sugar, mayonnaise and celery to apples and blend well. Sprinkle in lemon juice. Blend throughout. Add walnuts. Toss lightly.
Makes 4 servings
One cup of seedless raisins may be added to this salad for variation.
Waldorf salad, my way (Louisiana)
Makes 8 servings
2 Granny Smith apples, cored and chopped
4 Winesap apples, cored and chopped
1 cup golden raisins
陆 cup roasted and chopped pecans or walnuts
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
Mayonnaise (just enough to lightly coat the ingredients)
Salad greens (optional)
Combine all the ingredients in a salad bowl and toss to coat evenly. Serve on a bed of salad greens if you wish.
nfd
Ingredients
4 medium sized apples, cubed
3 stalks of celery, chopped
1/3 cup walnuts, chopped
1/2 cup low fat yogurt, plain
1/3 cup raisins
Directions
Combine apples, celery, raisins, and walnuts in a bowl. Stir.
Add yogurt and stir all ingredients together.
Chill to blend flavors or enjoy right away.
NUTRITION INF0
Calories: 145.2
Fat: 5.4g
Carbohydrates: 25.5g
Protein: 2.8g
2 firm ripe crisp tart green apples
1 firm ripe crisp sweet red apple
1 tablespoon of lemon juice
1 cup of sliced celery
陆 cup of coarsely chopped walnuts
陆 cup of mayonnaise
1陆 teaspoons of honey (to taste)
Iceberg or Bibb lettuce leaves
Core and quarter the apples leaving the skin on (unless it is tough). Slice thinly into a bowl and toss with the lemon juice to coat. Add the celery and walnuts. Cover and chill. Mix the mayonnaise and honey (if desired) together until smooth, add to the apple mixture, and toss. Serve on a bed of lettuce
Check out allrecipes.com. They list the traditional,as well as several variations. Consider bookmarking this site...it is really useful.
Now, this is the chicken salad. I'm sure you can subsitute.
Dressing:
1 (8 oz.) container low fat plain yogart
2 tablespoons honey
1/4 teaspoon ginger.
Salad:
2 cups cubed chicken
1 cup chopped apple
1cup seedless red grapes, halved
1/2 cup thinly sliced celery
1/2 cup raisins
4 lettuce leaves, if desired
2 tablespoons chopped walnuts
1. In small bowl, combine all dressing ingredients; blend well.
2. In large bowl, combine all salad ingredients except lettuce and walnuts. Pour dressing over salad; toss gently to coat.
3. To serve, arrange lettuce on 4 individual plates. Spoon salad over lettuce. Sprinkle with walnuts.
what is the difference between tomoto sauce and tomato ketchup
* 1 tablespoon white sugar
* 1 teaspoon lemon juice
* 1/8 teaspoon salt
* 3 apples -- peeled, cored, and chopped
* 1 cup thinly sliced celery
* 1/2 cup chopped walnuts
* 1/2 cup raisins (optional)
1. In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
2. Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.Can you give me the recipe for waldorf salad?
Maitre d'hotel Oscar Tschirky of the Waldorf-Astoria hotel in New York City created this food classic in 1896. The original version was made with apples, celery, and mayonnaise, but by 1928, when The Rector Cook Book was printed, chopped walnuts had been added. And that version is still on the hotel's menu today.
Waldorf Salad
**triple-tested at the Good Housekeeping Research Institute**
INGREDIENTS
1/3 cup(s) mayonnaise
1/4 cup(s) sour cream
1 tablespoon(s) fresh lemon juice
1 teaspoon(s) honey
1/4 teaspoon(s) salt
3 red apples (such as Braeburn, Cortland, or Red Delicious), cored and cut into 1/2-inch pieces
2 stalk(s) celery, each cut lengthwise in half, then thinly sliced
1/2 cup(s) walnuts, toasted and coarsely chopped
1/3 cup(s) dark seedless raisins, optional
DIRECTIONS
1. In medium bowl, with wire whisk, mix mayonnaise, sour cream, lemon juice, honey, and salt until blended. Add apples, celery, walnuts, and raisins, if using, to dressing in bowl; toss until mixed and coated with dressing.
For other Waldorf salad recipes, check out http://www.goodhousekeeping.com/search/f鈥?/a>Can you give me the recipe for waldorf salad?
Waldorf Salad
6 apples (cubed)
Juice of 2 lemons
2 tsp. sugar
1 cup mayonnaise
2 cup celery (chopped)
1 cup pecans (chopped)
Cube apples. Add sugar, mayonnaise and celery to apples and blend well. Sprinkle in lemon juice. Blend throughout. Add walnuts. Toss lightly.
Makes 4 servings
One cup of seedless raisins may be added to this salad for variation.
Waldorf salad, my way (Louisiana)
Makes 8 servings
2 Granny Smith apples, cored and chopped
4 Winesap apples, cored and chopped
1 cup golden raisins
陆 cup roasted and chopped pecans or walnuts
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
Mayonnaise (just enough to lightly coat the ingredients)
Salad greens (optional)
Combine all the ingredients in a salad bowl and toss to coat evenly. Serve on a bed of salad greens if you wish.
nfd
Ingredients
4 medium sized apples, cubed
3 stalks of celery, chopped
1/3 cup walnuts, chopped
1/2 cup low fat yogurt, plain
1/3 cup raisins
Directions
Combine apples, celery, raisins, and walnuts in a bowl. Stir.
Add yogurt and stir all ingredients together.
Chill to blend flavors or enjoy right away.
NUTRITION INF0
Calories: 145.2
Fat: 5.4g
Carbohydrates: 25.5g
Protein: 2.8g
2 firm ripe crisp tart green apples
1 firm ripe crisp sweet red apple
1 tablespoon of lemon juice
1 cup of sliced celery
陆 cup of coarsely chopped walnuts
陆 cup of mayonnaise
1陆 teaspoons of honey (to taste)
Iceberg or Bibb lettuce leaves
Core and quarter the apples leaving the skin on (unless it is tough). Slice thinly into a bowl and toss with the lemon juice to coat. Add the celery and walnuts. Cover and chill. Mix the mayonnaise and honey (if desired) together until smooth, add to the apple mixture, and toss. Serve on a bed of lettuce
Check out allrecipes.com. They list the traditional,as well as several variations. Consider bookmarking this site...it is really useful.
Now, this is the chicken salad. I'm sure you can subsitute.
Dressing:
1 (8 oz.) container low fat plain yogart
2 tablespoons honey
1/4 teaspoon ginger.
Salad:
2 cups cubed chicken
1 cup chopped apple
1cup seedless red grapes, halved
1/2 cup thinly sliced celery
1/2 cup raisins
4 lettuce leaves, if desired
2 tablespoons chopped walnuts
1. In small bowl, combine all dressing ingredients; blend well.
2. In large bowl, combine all salad ingredients except lettuce and walnuts. Pour dressing over salad; toss gently to coat.
3. To serve, arrange lettuce on 4 individual plates. Spoon salad over lettuce. Sprinkle with walnuts.
what is the difference between tomoto sauce and tomato ketchup
Low fat recipe ideas? different salad ideas?
This is not only healthy but so good you will crave to have it ~
Apple Chicken Salad
2 cups diced cooked chicken or turkey
2 cup sliced celery
1/2 cup sliced black or stuffed olives
3 red apples, cored and diced with skin on
1/2 cup mayonnaise
1/4 cup swet relish, drained
1/2 tsp. salt
Dash of white pepper
1/2 tsp msg ( if you want )
Salad greens
1/2 cup shredded cheese of your choice
1. Combine all ingredients, except salad greens, tossing to caot ingredients with dressing evenly., Correct the seasoning., Chill covered with plastic wrap until ready to use.
2. When ready to serve, line individual salad bowls with salad greens. heap chicken apple mixture in center. Top with cheese
Preparation time 15 minutes plus chillilng timeLow fat recipe ideas? different salad ideas?
you can take almost any recipe you already have and make it low fat. A lot of times, the fat in a recipe isn't even needed(don't know why its there!) A recipe will start out with saute' this or that in butter. Skip the butter, use a squirt or 2 of cooking spray or a very small amount of olive oil and it will still work fine. you can also use leaner meats in any recipe without loosing flavor and that will drop the fat content nicely. I have used a thing called Butter Buds( a sprinkled product) in some things to get that buttery flavor without fat, like on steamed veggies.
Substitute equal amounts of applesauce in cake recipes for 1/2 the fat. It will turn out fine. Same with muffin recipes. Never tried cookies though.
Substitute skim milk for whole milk in all recipes too. It is fun to try things like this to see how low you can go on the low fat thing without sacrificing flavor.Low fat recipe ideas? different salad ideas?
My mother gave me this recipe years ago, and we get it out every winter and make a batch every week or so. It's called Slimmer's Soup, and the theory goes that you can eat it for breakfast lunch and tea and that's all you need to sustain you, and you will lose weight really fast. I've never done that, but it is good for one meal a day, and it's almost no fat and almost no carbs. It doesn't sound too apetising when you look at the ingredients list, but I'm a meat lover and even I can be happy with this!
This is the list of ingredients; all you do is chop all the veges and throw everything in the pot together.
I added the paprika and reduced the chilli because I didn't like it very spicy. You could drop the chilli out altogether, or put it back in.
You can add any vegetables you like, but the cabbage and celery is critical.
I use 1.5 litres of water and a couple of teaspoons of chicken stock powder (Massel is the best powder).
It needs about an hour to cook, and will last in the fridge for over a week (I remember throwing out a batch when it was almost 14 days old, but only because I didn't want to think about eating it).
SLIMMER'S SOUP:
2 cups chicken stock
1L water
2 tins crushed tomatoes
录 cabbage
3 sticks celery
2 carrots
handful of beans
1 onion
2 large cloves garlic
陆 red capsicum
1-2tsp paprika
1-2tsp sweet chilli sauce
I just shared this recipe with another person but it works for you too:
I had this salad in a restaurant once and have since made it many times at home. You didn't mention whether you eat meat in your salad or not so, if you are a vegetarian, then just leave out the meat.
But, the kind of salad I had started with mixed greens placed in a large bowl. Then sprinkle on diced apple, then a small handful of cranraisins. Then add some cubed or shredded cooked chicken. Top that with toasted pine nuts, toasted sunflower seeds, and toasted pecan halves. Sprinkle over the top some Feta cheese.
For the dressing, you can find a very good Raspberry Vinaigrette - even fat-free if you are interested - by Knotts Berry Farms. There are other brands out there that are also good. Serve the dressing in a bowl and let everyone sprinkle their own dressing over their salad with a spoon.
The restaurant served the single-serving in a large bowl so people could mix everything together. I just liked to eat the layers. So, when I serve each person, I put theirs in my serving bowls instead of on a salad plate or salad bowl.
The restaurant charged a LOT for that lunch salad but it's very very good. I've even had it with caramelized pecans but like it better with the toasted.
I take a head of lettuce, add 1/8 cup of Craisins, 1/2 cup of beans (pinto, black, garbanzo) 1/2 oz of goat cheese, 1 tsp of olive oil, oregano, garlic powder, salt, pepper. I love this salad! Some walnuts too if you like them!
I eat this most days.
go to my posting a few threads beneath yours. i am looking for the same thing. i will check back here too...i wanna see what people have to say to you.
i just found this while i was waiting for answers....you will LOVE IT! it's sorted by rating too! YAY!
http://allrecipes.com/Recipes/Salad/Gree鈥?/a>
go here:
http://www.saladcreations.net/
go to menu, and then to featured salads....and look at this salad menu! i only wish i knew how to make their homemade dressings. :)
ps. the recipes above my ';answer'; look pretty tasty! im stealing them!bloom-
Apple Chicken Salad
2 cups diced cooked chicken or turkey
2 cup sliced celery
1/2 cup sliced black or stuffed olives
3 red apples, cored and diced with skin on
1/2 cup mayonnaise
1/4 cup swet relish, drained
1/2 tsp. salt
Dash of white pepper
1/2 tsp msg ( if you want )
Salad greens
1/2 cup shredded cheese of your choice
1. Combine all ingredients, except salad greens, tossing to caot ingredients with dressing evenly., Correct the seasoning., Chill covered with plastic wrap until ready to use.
2. When ready to serve, line individual salad bowls with salad greens. heap chicken apple mixture in center. Top with cheese
Preparation time 15 minutes plus chillilng timeLow fat recipe ideas? different salad ideas?
you can take almost any recipe you already have and make it low fat. A lot of times, the fat in a recipe isn't even needed(don't know why its there!) A recipe will start out with saute' this or that in butter. Skip the butter, use a squirt or 2 of cooking spray or a very small amount of olive oil and it will still work fine. you can also use leaner meats in any recipe without loosing flavor and that will drop the fat content nicely. I have used a thing called Butter Buds( a sprinkled product) in some things to get that buttery flavor without fat, like on steamed veggies.
Substitute equal amounts of applesauce in cake recipes for 1/2 the fat. It will turn out fine. Same with muffin recipes. Never tried cookies though.
Substitute skim milk for whole milk in all recipes too. It is fun to try things like this to see how low you can go on the low fat thing without sacrificing flavor.Low fat recipe ideas? different salad ideas?
My mother gave me this recipe years ago, and we get it out every winter and make a batch every week or so. It's called Slimmer's Soup, and the theory goes that you can eat it for breakfast lunch and tea and that's all you need to sustain you, and you will lose weight really fast. I've never done that, but it is good for one meal a day, and it's almost no fat and almost no carbs. It doesn't sound too apetising when you look at the ingredients list, but I'm a meat lover and even I can be happy with this!
This is the list of ingredients; all you do is chop all the veges and throw everything in the pot together.
I added the paprika and reduced the chilli because I didn't like it very spicy. You could drop the chilli out altogether, or put it back in.
You can add any vegetables you like, but the cabbage and celery is critical.
I use 1.5 litres of water and a couple of teaspoons of chicken stock powder (Massel is the best powder).
It needs about an hour to cook, and will last in the fridge for over a week (I remember throwing out a batch when it was almost 14 days old, but only because I didn't want to think about eating it).
SLIMMER'S SOUP:
2 cups chicken stock
1L water
2 tins crushed tomatoes
录 cabbage
3 sticks celery
2 carrots
handful of beans
1 onion
2 large cloves garlic
陆 red capsicum
1-2tsp paprika
1-2tsp sweet chilli sauce
I just shared this recipe with another person but it works for you too:
I had this salad in a restaurant once and have since made it many times at home. You didn't mention whether you eat meat in your salad or not so, if you are a vegetarian, then just leave out the meat.
But, the kind of salad I had started with mixed greens placed in a large bowl. Then sprinkle on diced apple, then a small handful of cranraisins. Then add some cubed or shredded cooked chicken. Top that with toasted pine nuts, toasted sunflower seeds, and toasted pecan halves. Sprinkle over the top some Feta cheese.
For the dressing, you can find a very good Raspberry Vinaigrette - even fat-free if you are interested - by Knotts Berry Farms. There are other brands out there that are also good. Serve the dressing in a bowl and let everyone sprinkle their own dressing over their salad with a spoon.
The restaurant served the single-serving in a large bowl so people could mix everything together. I just liked to eat the layers. So, when I serve each person, I put theirs in my serving bowls instead of on a salad plate or salad bowl.
The restaurant charged a LOT for that lunch salad but it's very very good. I've even had it with caramelized pecans but like it better with the toasted.
I take a head of lettuce, add 1/8 cup of Craisins, 1/2 cup of beans (pinto, black, garbanzo) 1/2 oz of goat cheese, 1 tsp of olive oil, oregano, garlic powder, salt, pepper. I love this salad! Some walnuts too if you like them!
I eat this most days.
go to my posting a few threads beneath yours. i am looking for the same thing. i will check back here too...i wanna see what people have to say to you.
i just found this while i was waiting for answers....you will LOVE IT! it's sorted by rating too! YAY!
http://allrecipes.com/Recipes/Salad/Gree鈥?/a>
go here:
http://www.saladcreations.net/
go to menu, and then to featured salads....and look at this salad menu! i only wish i knew how to make their homemade dressings. :)
ps. the recipes above my ';answer'; look pretty tasty! im stealing them!
Does anyone know of a recipe for a salad with no tomatoes?
its just i don't like them.Does anyone know of a recipe for a salad with no tomatoes?
Yes, its just like any other salad... you put in everything that you want. Except, of course, the tomatoesDoes anyone know of a recipe for a salad with no tomatoes?
Spinach Salad
8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Ingredients Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Directions Spinach
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper and serve immediately.
Just leave them out. There is nothing saying you Have to have tomatoes in the salad.
If you live a house where others like toms then set all the fixings for the salad in seperate containers and make it a build your own.
Do a macaroni , potato , bean,chickpea salad or a good caesar
Baby spinach
Mandarin oranges
Raisins
Slivered almonds
Fine shredded Swiss cheese
Honey mustard dressing
lettece ,dressing ,cheese ,carrots i eat it...its good make sure they r shaved carrots
lttuce dressing cheese onions
Yes, its just like any other salad... you put in everything that you want. Except, of course, the tomatoesDoes anyone know of a recipe for a salad with no tomatoes?
Spinach Salad
8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Ingredients Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Directions Spinach
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper and serve immediately.
Just leave them out. There is nothing saying you Have to have tomatoes in the salad.
If you live a house where others like toms then set all the fixings for the salad in seperate containers and make it a build your own.
Do a macaroni , potato , bean,chickpea salad or a good caesar
Baby spinach
Mandarin oranges
Raisins
Slivered almonds
Fine shredded Swiss cheese
Honey mustard dressing
lettece ,dressing ,cheese ,carrots i eat it...its good make sure they r shaved carrots
lttuce dressing cheese onions
Salad recipe including goji berries?
can anyone give me ideas on a wheat-free, dairy-free salad that has goji berries? any ideas of what lettuce, dressing, ingredients, etc. would go good with them. i have never had them so i dont know what they would taste like but i have to eat them and in a salad formSalad recipe including goji berries?
I eat a handful every day, and here is a tip, if you have an Asian store that sell a wide selection of foods, buy them there, also known as wolfberries, as they are dried and sweet like a cranberry, used them as you would croutons, even make the dressing with them, heat some orange or apple juice and let them steep, then make the dressing with a hand blender or stand one.
I make a spinach salad with canned mandarin oranges, red onion, walnuts, mushrooms and the dressing, I like to use nut oils like walnut or hazelnut but canola or grape seed is nice, just add it in a stream to the blender when pureeing the goji berries and the juice you soften them in, you can use vinegar, but I find the dressing is mellower with fruit juices, any will do.
With a lettuce salad you may want to use them as a topping, and make a light vinaigrette.
I eat a handful every day, and here is a tip, if you have an Asian store that sell a wide selection of foods, buy them there, also known as wolfberries, as they are dried and sweet like a cranberry, used them as you would croutons, even make the dressing with them, heat some orange or apple juice and let them steep, then make the dressing with a hand blender or stand one.
I make a spinach salad with canned mandarin oranges, red onion, walnuts, mushrooms and the dressing, I like to use nut oils like walnut or hazelnut but canola or grape seed is nice, just add it in a stream to the blender when pureeing the goji berries and the juice you soften them in, you can use vinegar, but I find the dressing is mellower with fruit juices, any will do.
With a lettuce salad you may want to use them as a topping, and make a light vinaigrette.
Do you have a recipe for a really nice Smoked Salmon Salad?
hand full of rocket or roquet.
spinach or chard or both
spring onion or shallot
croutons
sundried tomatoes
nice romaine lettuce
and home made dressing, i prefere vinegarette
100ml sun flower oil
100ml olive oil
1tbsp english mustard
lemon juice
50ml white wine vinegar
seasening
mint leaves to topDo you have a recipe for a really nice Smoked Salmon Salad?
1 bag (10-12 oz.) romaine lettuce, torn bite-size
1 head butter lettuce, torn bite-size
6-oz. package Traditional Alder-Smoked Salmon, cut into chunks
1 package (10-oz.) frozen green beans, cooked, drained, chilled
1 pint cherry tomatoes, halved (use red and yellow if possible)
1 small green bell pepper, cut into rings
1 small red onion, sliced, separated into rings
3 hard-cooked eggs, peeled, cut into wedges
3 small red-skinned potatoes, cooked, chilled, quartered
1/2 cup ripe olives
3/4 cup bottled red-wine vinaigrette salad dressing
2 tablespoons capers
Line a large platter with the lettuce; mound smoked salmon in the center. Arrange beans,
tomatoes, pepper rings, onion rings, egg wedges, potatoes and olives over the lettuce,
around the salmon. Cover platter and chill at least 2 hours. Just before serving, drizzle
with salad dressing, and sprinkle capers over.
The ingredient list looks long, but none of it takes much time to prepare, and it can all be
done ahead of time.Do you have a recipe for a really nice Smoked Salmon Salad?
go to barneys coffeeshop in amsterdam, sample various products from the menu then order salmon :)
some smoked salmon and some salad. Just put them together and hey presto....
I used it once in a pasta salad that I normally put shrimp in.
1 bag tri-color rottini pasta.
1 can chopped black olives or 1/4 cup olive tapenade.
1/2 cup each chopped carrots, onions, and green bell beppers.
1 cup (depending on your tastes) Mayonaise.
1 good squirt of plain yellow mustard.
salt, pepper, garlic powder, and chili powder...maybe a little dill if you're going to add smoked salmon.
1/2 pound or so of those pre-cleaned and cooked cocktail shrimp or smoked salmon.
Cook, drain, and cool pasta. Add remaining ingredients and mix well. Chill at least 4 hours before serving.
spinach or chard or both
spring onion or shallot
croutons
sundried tomatoes
nice romaine lettuce
and home made dressing, i prefere vinegarette
100ml sun flower oil
100ml olive oil
1tbsp english mustard
lemon juice
50ml white wine vinegar
seasening
mint leaves to topDo you have a recipe for a really nice Smoked Salmon Salad?
1 bag (10-12 oz.) romaine lettuce, torn bite-size
1 head butter lettuce, torn bite-size
6-oz. package Traditional Alder-Smoked Salmon, cut into chunks
1 package (10-oz.) frozen green beans, cooked, drained, chilled
1 pint cherry tomatoes, halved (use red and yellow if possible)
1 small green bell pepper, cut into rings
1 small red onion, sliced, separated into rings
3 hard-cooked eggs, peeled, cut into wedges
3 small red-skinned potatoes, cooked, chilled, quartered
1/2 cup ripe olives
3/4 cup bottled red-wine vinaigrette salad dressing
2 tablespoons capers
Line a large platter with the lettuce; mound smoked salmon in the center. Arrange beans,
tomatoes, pepper rings, onion rings, egg wedges, potatoes and olives over the lettuce,
around the salmon. Cover platter and chill at least 2 hours. Just before serving, drizzle
with salad dressing, and sprinkle capers over.
The ingredient list looks long, but none of it takes much time to prepare, and it can all be
done ahead of time.Do you have a recipe for a really nice Smoked Salmon Salad?
go to barneys coffeeshop in amsterdam, sample various products from the menu then order salmon :)
some smoked salmon and some salad. Just put them together and hey presto....
I used it once in a pasta salad that I normally put shrimp in.
1 bag tri-color rottini pasta.
1 can chopped black olives or 1/4 cup olive tapenade.
1/2 cup each chopped carrots, onions, and green bell beppers.
1 cup (depending on your tastes) Mayonaise.
1 good squirt of plain yellow mustard.
salt, pepper, garlic powder, and chili powder...maybe a little dill if you're going to add smoked salmon.
1/2 pound or so of those pre-cleaned and cooked cocktail shrimp or smoked salmon.
Cook, drain, and cool pasta. Add remaining ingredients and mix well. Chill at least 4 hours before serving.
Does anyone have the EXACT recipe for the Kansas City Price Chopper Gourmet Mac & Cheese Salad from the deli?
I have asked the deli people-they say it comes from the main Price Chopper %26amp; they have no clue of the ingredients. I LOVE this stuff %26amp; would like to make it-but can never get it right. I also have tried EVERBODY's (seems like) recipe, but it's not the same. Any help out there?!Does anyone have the EXACT recipe for the Kansas City Price Chopper Gourmet Mac %26amp; Cheese Salad from the deli?
this one..
Ronald Reagan鈥檚 Macaroni %26amp; Cheese Recipe
Serves 4 as an entr茅e, or 6 to 8 as a side dish
Ingredients
1/2 pound macaroni
1 tablespoon butter
1 egg beaten
3 cups grated sharp Cheddar cheese
1 cup warm milk
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Pinch of paprika
Directions
Preheat oven to 350掳F. Butter a 2-quart casserole dish.
Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes.
Drain well in a colander. Transfer to a mixing bowl.
Stir in butter and beaten egg. Add 2-1/2 cups of the grated cheese.
In a small bowl, combine milk with salt, mustard and Worcestershire sauce.
Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese.
Sprinkle with paprika. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned.
Serve at once, either as a light entree accompanied by a hot green vegetable and a crisp salad, or as a side dish with Hamburgers or Meat Loaf.
Recipe Variation: Bacon Macaroni %26amp; Cheese
Ingredients
3/4 lb crisp bacon, crumbled
1/4 cup butter
1 1/2 cup unseasoned bread crumbs
1 pound uncooked macaroni
3-5 scallions, finely chopped
1-1/2 pounds of the cheese of your choice, grated鈥擟heddar, Swiss, goat, blue, etc.
Directions
Cook the bacon until it is very crisp; blot very dry on paper towels.
Melt the butter in a small pan at a low temperature. Add the bread crumbs and saute until browned, stirring frequently to avoid burning the crumbs.
Cook the macaroni according to package directions to the al dente state; drain.
Layer ingredients in a baking dish, alternating macaroni, then cheese, then crumbled bacon and chopped scallions on top of this. Make thin layers.
Top with the bread crumbs and bake at 350掳F for 20 minutes, or until the cheese is melted.
http://www.thenibble.com/reviews/main/pa鈥?/a>
this one..
Ronald Reagan鈥檚 Macaroni %26amp; Cheese Recipe
Serves 4 as an entr茅e, or 6 to 8 as a side dish
Ingredients
1/2 pound macaroni
1 tablespoon butter
1 egg beaten
3 cups grated sharp Cheddar cheese
1 cup warm milk
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Pinch of paprika
Directions
Preheat oven to 350掳F. Butter a 2-quart casserole dish.
Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes.
Drain well in a colander. Transfer to a mixing bowl.
Stir in butter and beaten egg. Add 2-1/2 cups of the grated cheese.
In a small bowl, combine milk with salt, mustard and Worcestershire sauce.
Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese.
Sprinkle with paprika. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned.
Serve at once, either as a light entree accompanied by a hot green vegetable and a crisp salad, or as a side dish with Hamburgers or Meat Loaf.
Recipe Variation: Bacon Macaroni %26amp; Cheese
Ingredients
3/4 lb crisp bacon, crumbled
1/4 cup butter
1 1/2 cup unseasoned bread crumbs
1 pound uncooked macaroni
3-5 scallions, finely chopped
1-1/2 pounds of the cheese of your choice, grated鈥擟heddar, Swiss, goat, blue, etc.
Directions
Cook the bacon until it is very crisp; blot very dry on paper towels.
Melt the butter in a small pan at a low temperature. Add the bread crumbs and saute until browned, stirring frequently to avoid burning the crumbs.
Cook the macaroni according to package directions to the al dente state; drain.
Layer ingredients in a baking dish, alternating macaroni, then cheese, then crumbled bacon and chopped scallions on top of this. Make thin layers.
Top with the bread crumbs and bake at 350掳F for 20 minutes, or until the cheese is melted.
http://www.thenibble.com/reviews/main/pa鈥?/a>
What is the best recipe for a healthy but tasty salad??
CHICKEN AND BEAN SALAD
2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves
Combine chicken, beans, onions, in a salad bowl.
In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.
Toss with chicken mixture and serve over lettuce leavesWhat is the best recipe for a healthy but tasty salad??
Greek Salad: peel %26amp; cube 1 cucumber; cut up 2-3 tomatoes %26amp; 1/4 onion; add about 1/2 c. pitted Kalamata olives and a small container of feta cheese - toss with Greek Salad dressing. You can add cooked spiral pasta too, if you want a pasta salad .....good Summer main dish saladWhat is the best recipe for a healthy but tasty salad??
The original Cesar Salad mmmmmmmmm delicious:}
http://www.cherskitchen.com/salads.html
2 cups cooked chicken, shredded
1 can cannellini beans
1/4 cup green onions, sliced
1/3 cup Miracle Whip Salad Dressing
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
2 teaspoons rice vinegar
1/4 teaspoon dijon mustard
2 garlic cloves, minced
1/2 red onion, sliced thinly
1/8 teaspoon cayenne pepper (pinch)
lettuce leaves
Combine chicken, beans, onions, in a salad bowl.
In a small bowl or blender, combine ginger, soy sauce, vinegar, mustard, garlic, and mayonnaise; blend.
Toss with chicken mixture and serve over lettuce leavesWhat is the best recipe for a healthy but tasty salad??
Greek Salad: peel %26amp; cube 1 cucumber; cut up 2-3 tomatoes %26amp; 1/4 onion; add about 1/2 c. pitted Kalamata olives and a small container of feta cheese - toss with Greek Salad dressing. You can add cooked spiral pasta too, if you want a pasta salad .....good Summer main dish saladWhat is the best recipe for a healthy but tasty salad??
The original Cesar Salad mmmmmmmmm delicious:}
http://www.cherskitchen.com/salads.html
Looking for a shrimp/crab salad recipe?
Does anyone have a good recipe for Shrimp or Crab Salad? No celery please.Looking for a shrimp/crab salad recipe?
Pea and Crab Salad --
INGREDIENTS
14 slices bacon
1 1/4 pounds imitation crabmeat, flaked
1 (16 ounce) package frozen green peas
3/4 cup mayonnaise, or to taste
2 teaspoons onion powder
1 1/2 cups diced tomatoes
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crisp. Drain, crumble and set aside.
In a large bowl, mix together the imitation crab, bacon and peas. Stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. Cover and refrigerate. Top with diced tomatoes before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Crab Salad --
INGREDIENTS
2 pounds crabmeat
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 1/2 tablespoons white sugar
1/2 tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley
DIRECTIONS
In a large bowl, combine the crabmeat, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Dill and Shrimp Salad --
INGREDIENTS
3 pounds cooked shrimp
2 lemons, juiced
1 lime, juiced
2 stalks celery, chopped
3 green onions, chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
ground black pepper to taste
DIRECTIONS
In a large bowl, combine the shrimp, lemon juice, lime juice, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled. Looking for a shrimp/crab salad recipe?
Salads.
Salad:- Crab
6 ounces crab meat, flaked
- 2 tablespoons onion, chopped fine
- 1/4 cup roasted red sweet peppers, chopped
- 1/4 cup light or regular mayonnaise
- 1 teaspoon seafood seasoning
- 2 sandwich buns
salad greens for garnish (optional)
fresh parsley, chopped (optional)
In a bowl, blend, onion, red pepper and crab meat.
In a separate bowl, blend mayonnaise and seasonings. Add mayo mixture to crab mixture, fold together gently.
Garnish bread with greens and top with crab mixture. Sprinkle fresh, chopped parsley on top if desired. Serve immediately.
1 cup drained,rinsed crab or small shrimp, or clams
1 tbsp lemon juice
1 1/2 cups light sour cream
1/2 cup chopped fresh parsley
1/4 cup chopped green onion
1 tsp salt
freshly ground pepper
In bowl, stir together lemon juice, sour cream, parsley,onion,salt, and pepper to taste
Cover and refrigerate for at least 4 hours or overnight to blend flavors.
If you like to add some punch add fresh spinach, trim stem and coarse leaves from spinach and wash
Just as good is a shrimp and crab wrap, plain or deep fried.
baby shrimp and crab meat(real!)
cream cheese
lemon juice
white pepper
wrap in tortilla loose for cold, tight for frying.
Try ';Epicurious.com'; Great site.bloom-
Pea and Crab Salad --
INGREDIENTS
14 slices bacon
1 1/4 pounds imitation crabmeat, flaked
1 (16 ounce) package frozen green peas
3/4 cup mayonnaise, or to taste
2 teaspoons onion powder
1 1/2 cups diced tomatoes
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crisp. Drain, crumble and set aside.
In a large bowl, mix together the imitation crab, bacon and peas. Stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. Cover and refrigerate. Top with diced tomatoes before serving.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Crab Salad --
INGREDIENTS
2 pounds crabmeat
8 tablespoons mayonnaise
2 teaspoons celery seed
1 pinch paprika
2 1/2 tablespoons white sugar
1/2 tablespoon ground black pepper
1 teaspoon Old Bay Seasoning TM
2 teaspoons dried parsley
DIRECTIONS
In a large bowl, combine the crabmeat, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Dill and Shrimp Salad --
INGREDIENTS
3 pounds cooked shrimp
2 lemons, juiced
1 lime, juiced
2 stalks celery, chopped
3 green onions, chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
ground black pepper to taste
DIRECTIONS
In a large bowl, combine the shrimp, lemon juice, lime juice, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled. Looking for a shrimp/crab salad recipe?
Salads.
Salad:- Crab
6 ounces crab meat, flaked
- 2 tablespoons onion, chopped fine
- 1/4 cup roasted red sweet peppers, chopped
- 1/4 cup light or regular mayonnaise
- 1 teaspoon seafood seasoning
- 2 sandwich buns
salad greens for garnish (optional)
fresh parsley, chopped (optional)
In a bowl, blend, onion, red pepper and crab meat.
In a separate bowl, blend mayonnaise and seasonings. Add mayo mixture to crab mixture, fold together gently.
Garnish bread with greens and top with crab mixture. Sprinkle fresh, chopped parsley on top if desired. Serve immediately.
1 cup drained,rinsed crab or small shrimp, or clams
1 tbsp lemon juice
1 1/2 cups light sour cream
1/2 cup chopped fresh parsley
1/4 cup chopped green onion
1 tsp salt
freshly ground pepper
In bowl, stir together lemon juice, sour cream, parsley,onion,salt, and pepper to taste
Cover and refrigerate for at least 4 hours or overnight to blend flavors.
If you like to add some punch add fresh spinach, trim stem and coarse leaves from spinach and wash
Just as good is a shrimp and crab wrap, plain or deep fried.
baby shrimp and crab meat(real!)
cream cheese
lemon juice
white pepper
wrap in tortilla loose for cold, tight for frying.
Try ';Epicurious.com'; Great site.
Copycat salad dressing recipe?
Does anyone have a copycat recipe for the Cosi restaurant Roasted Shallot Sherry Vinaigrette salad dressing? Have you tried making your own version of this? Copycat salad dressing recipe?
no but you can make your own this is my favorite
INGREDIENTS (Nutrition)
1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
DIRECTIONS
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake wellCopycat salad dressing recipe?
I am not familiar with that particular restaurant or recipe. I do know of a great copycat recipes cookbook though. Go to http://www.urlfreeze.com/URLS/Copycat_Recipes/ . Maybe you can find the recipe you are looking for there. Hope this helps.
You may want to try looking on www.copykat.com they might have it there. There is a lot of restaurants recipes there. Have fun there, I really like that web site.... Happy cooking!!
no but you can make your own this is my favorite
INGREDIENTS (Nutrition)
1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
DIRECTIONS
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake wellCopycat salad dressing recipe?
I am not familiar with that particular restaurant or recipe. I do know of a great copycat recipes cookbook though. Go to http://www.urlfreeze.com/URLS/Copycat_Recipes/ . Maybe you can find the recipe you are looking for there. Hope this helps.
You may want to try looking on www.copykat.com they might have it there. There is a lot of restaurants recipes there. Have fun there, I really like that web site.... Happy cooking!!
Hawaiian Salad that calls for sour milk, does anyone know the recipe?
Also my mother says she used to be able to buy sour milk at the grocery store. any help would be great!Hawaiian Salad that calls for sour milk, does anyone know the recipe?
not sure about the recipe, but sour milk would be equivalent to buttermilk, found easily.
Or you can add a little lemon juice or vinegar to regular milk to sour it. One tablespoon of either added to one cup of milk. Let it sit for a little while before using it.
By any chance, is it a sweet salad like this:
http://www.easysaladrecipes.com/ambrosia鈥?/a>
My mom does it with buttermilk instead. There are all sorts of variations. Some use only pineapple, some use jello.
If not, you could try using buttermilk as a keyword along with any of the ingredients - might find the one you are after that way.
not sure about the recipe, but sour milk would be equivalent to buttermilk, found easily.
Or you can add a little lemon juice or vinegar to regular milk to sour it. One tablespoon of either added to one cup of milk. Let it sit for a little while before using it.
By any chance, is it a sweet salad like this:
http://www.easysaladrecipes.com/ambrosia鈥?/a>
My mom does it with buttermilk instead. There are all sorts of variations. Some use only pineapple, some use jello.
If not, you could try using buttermilk as a keyword along with any of the ingredients - might find the one you are after that way.
Anyone know a good asian salad recipe?
I don't want a spicy one, more of a sweet, tangy flavor. Thanks!Anyone know a good asian salad recipe?
Here is my recipe:
Ingredients:
1 tablespoon vegetable oil
1 teaspoon sesame oil
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon soy sauce
1 pinch cayenne pepper
3 cups shredded cabbage
1 cup shredded bok choy
1 cup cooked snow peas
1/4 cup sliced green onion
1 carrot, sliced thin
Directions:
Combine first 5 ingredients in medium sized mixing bowl and mix well to make dressing. Add the rest of the ingredients and mix together well. Cover and refrigerate until ready to serve, up to 24 hours.
PS the cayenne pepper really doesnt stand out in this recipe and it still tastes well if you omit it....
ENJOY....
Anyone know a good asian salad recipe?
greens
chicken (precooked) or salmon (precooked)
mandarin oranges
almonds
dried cranberries
(cheese ???)
dressing
1/4 cup rice wine vinegar
1/4 cup sugar (plain white)
1/4 cup salad oil (any except olive)
dash of salt, dash paprika, some parsley (to taste)
shake and serve
white cabbage, red cabbage, red, yellow and green peppers. All sliced. Bean spouts at the end.
Sauce is soy sauce, sesame oil, garlic ginger, sugar cilantro, black and white sesame seeds
Wish together pour over salad mix
Add grilled chicken and garnish with pickled ginger
Try Chinese Chicken Salad. It's really good!
http://www.foodnetwork.com/recipes/ellie鈥?/a>
(and its not spicy at all)
CHERRY TOMATOES APPLE CIDER DRESSING SPINACH GRENS REFRIED ASIAN RICE AND A ASIAN STYLED CHICKEN WITH NOT TOO MUCH OF SPICE HOPE YOU LIKE IT.
mandarin orange with chicken. You can get this and many more recipes from google.com just type in sweet asian salad recipe
http://allrecipes.com/Recipe/Asian-Salad鈥?/a>
Mcdonals
no
There are a few recipes I like.. They're pretty simple, and you can always change them up a little bit, and add things like fish or chicken.
Asian Salad- Traditional
2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
1/2 cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce
DIRECTIONS
In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.
Asian Chicken Salad- (My Favorite!)
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
DIRECTIONS
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
鈾?br>
Here is my recipe:
Ingredients:
1 tablespoon vegetable oil
1 teaspoon sesame oil
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon soy sauce
1 pinch cayenne pepper
3 cups shredded cabbage
1 cup shredded bok choy
1 cup cooked snow peas
1/4 cup sliced green onion
1 carrot, sliced thin
Directions:
Combine first 5 ingredients in medium sized mixing bowl and mix well to make dressing. Add the rest of the ingredients and mix together well. Cover and refrigerate until ready to serve, up to 24 hours.
PS the cayenne pepper really doesnt stand out in this recipe and it still tastes well if you omit it....
ENJOY....
Anyone know a good asian salad recipe?
greens
chicken (precooked) or salmon (precooked)
mandarin oranges
almonds
dried cranberries
(cheese ???)
dressing
1/4 cup rice wine vinegar
1/4 cup sugar (plain white)
1/4 cup salad oil (any except olive)
dash of salt, dash paprika, some parsley (to taste)
shake and serve
white cabbage, red cabbage, red, yellow and green peppers. All sliced. Bean spouts at the end.
Sauce is soy sauce, sesame oil, garlic ginger, sugar cilantro, black and white sesame seeds
Wish together pour over salad mix
Add grilled chicken and garnish with pickled ginger
Try Chinese Chicken Salad. It's really good!
http://www.foodnetwork.com/recipes/ellie鈥?/a>
(and its not spicy at all)
CHERRY TOMATOES APPLE CIDER DRESSING SPINACH GRENS REFRIED ASIAN RICE AND A ASIAN STYLED CHICKEN WITH NOT TOO MUCH OF SPICE HOPE YOU LIKE IT.
mandarin orange with chicken. You can get this and many more recipes from google.com just type in sweet asian salad recipe
http://allrecipes.com/Recipe/Asian-Salad鈥?/a>
Mcdonals
no
There are a few recipes I like.. They're pretty simple, and you can always change them up a little bit, and add things like fish or chicken.
Asian Salad- Traditional
2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
1/2 cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce
DIRECTIONS
In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
In a large bowl , combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.
Asian Chicken Salad- (My Favorite!)
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
DIRECTIONS
Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
鈾?br>
Anyone got a good recipe for chicken and bacon pasta salad....?
a mayo based sauce would be good, and am in u.k, so cant get ranch, or miracle whip.... :(Anyone got a good recipe for chicken and bacon pasta salad....?
BOW TIE CHICKEN SALAD
1 box bow tie pasta
1 jar Byerly's Creamy Parmesan dressing
1 cup sunflower seeds, shelled
8 slices crispy bacon (we usually put more in)
green onions (about 8-10)
4 chicken breast cooked and cubed
1 cup of shredded Parmesan cheese
Be sure to prepare a few hours before serving! Boil noodles while cooking chicken and frying bacon. Chop onions, bacon,and chicken and put into a large bowl. Drain noodles and add to bowl. Let ingredients cool a little before adding the dressing.
Stir the ingredients together and refrigerate until serving.Anyone got a good recipe for chicken and bacon pasta salad....?
Chicken Pasta Salad
Dressing
1/3 cup mayonnaise
1/4 cup water
1 tablespoon chili sauce or barbecue sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon ground black pepper
Salad
12 to 16 ounces boneless chicken breast halves
8 ounces pasta twists
4 slices bacon
3 cups bite-size pieces of romaine or iceberg lettuce
1 large tomato, chopped
Mix all dressing ingredients in a large serving bowl until blended.
Place chicken in a Dutch oven with just enough water to cover. Bring to a boil, reduce heat, and simmer (uncovered) for 10 minutes, or until chicken is done and no longer pink in center. Remove chicken to cutting board to cool.
Add enough water to the pot to cook the pasta twists. Bring to a boil, add pasta, and cook 8 to 10 minutes or until just tender but still somewhat firm. Drain well.
While pasta is cooking, fry bacon until crisp. Drain on paper towels then cut or crumble in small pieces. Add hot pasta to dressing in the bowl and toss to mix and coat thoroughly. Tear chicken in bite-size pieces and add to the salad with bacon, lettuce pieces and chopped tomato. Toss gently to mix.
I hope this was helpful,Take Care!!! :)
~~~~~ Italian Ravioli ~~~~~
陆 lb. nouille paste
陆 pt. tomato sauce
Brown breadcrumbs
Butter
Filling
4 oz. cooked chicken
1 oz cooked ham
2 陆 oz. grated Parmesan cheese
1 egg yolk
1 tbs. thick cream
陆 tsp. finely-chopped parsley
Salt and pepper
Nutmeg
Mince the chicken and ham finely, pound with the other filling ingredients until smooth,
Seasoning to taste, then rub through a fine sieve. Roll out the nouille paste as thinly as possible, cut out some rounds of about 1陆 in. diameter. Place a small tspfull of the filling in the centre of half of the rounds, wet the edges. Cover with the remaining rounds, and press the edges well together. Put into rapidly-boiling salted water, boil for about 20 min, from the time the water re-boils, then drain well. Place in layers in a well-buttered dish, coating each layer with tomato sauce and a good sprinkling of cheese. Cover the top layer thickly with sauce, Sprinkle well with brown breadcrumbs, and add a few small pieces of butter. Bake in a hot over (425dig F., Gas 7) or put under the grill for about 10 min., then serve hot.
Good luck %26amp; enjoy!..._;-)
BOW TIE CHICKEN SALAD
1 box bow tie pasta
1 jar Byerly's Creamy Parmesan dressing
1 cup sunflower seeds, shelled
8 slices crispy bacon (we usually put more in)
green onions (about 8-10)
4 chicken breast cooked and cubed
1 cup of shredded Parmesan cheese
Be sure to prepare a few hours before serving! Boil noodles while cooking chicken and frying bacon. Chop onions, bacon,and chicken and put into a large bowl. Drain noodles and add to bowl. Let ingredients cool a little before adding the dressing.
Stir the ingredients together and refrigerate until serving.Anyone got a good recipe for chicken and bacon pasta salad....?
Chicken Pasta Salad
Dressing
1/3 cup mayonnaise
1/4 cup water
1 tablespoon chili sauce or barbecue sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon ground black pepper
Salad
12 to 16 ounces boneless chicken breast halves
8 ounces pasta twists
4 slices bacon
3 cups bite-size pieces of romaine or iceberg lettuce
1 large tomato, chopped
Mix all dressing ingredients in a large serving bowl until blended.
Place chicken in a Dutch oven with just enough water to cover. Bring to a boil, reduce heat, and simmer (uncovered) for 10 minutes, or until chicken is done and no longer pink in center. Remove chicken to cutting board to cool.
Add enough water to the pot to cook the pasta twists. Bring to a boil, add pasta, and cook 8 to 10 minutes or until just tender but still somewhat firm. Drain well.
While pasta is cooking, fry bacon until crisp. Drain on paper towels then cut or crumble in small pieces. Add hot pasta to dressing in the bowl and toss to mix and coat thoroughly. Tear chicken in bite-size pieces and add to the salad with bacon, lettuce pieces and chopped tomato. Toss gently to mix.
I hope this was helpful,Take Care!!! :)
~~~~~ Italian Ravioli ~~~~~
陆 lb. nouille paste
陆 pt. tomato sauce
Brown breadcrumbs
Butter
Filling
4 oz. cooked chicken
1 oz cooked ham
2 陆 oz. grated Parmesan cheese
1 egg yolk
1 tbs. thick cream
陆 tsp. finely-chopped parsley
Salt and pepper
Nutmeg
Mince the chicken and ham finely, pound with the other filling ingredients until smooth,
Seasoning to taste, then rub through a fine sieve. Roll out the nouille paste as thinly as possible, cut out some rounds of about 1陆 in. diameter. Place a small tspfull of the filling in the centre of half of the rounds, wet the edges. Cover with the remaining rounds, and press the edges well together. Put into rapidly-boiling salted water, boil for about 20 min, from the time the water re-boils, then drain well. Place in layers in a well-buttered dish, coating each layer with tomato sauce and a good sprinkling of cheese. Cover the top layer thickly with sauce, Sprinkle well with brown breadcrumbs, and add a few small pieces of butter. Bake in a hot over (425dig F., Gas 7) or put under the grill for about 10 min., then serve hot.
Good luck %26amp; enjoy!..._;-)
Looking for a website with recipes for fruit & pasta salads in large quantities - ie. wedding buffett?
I need recipies large enough for 100 - 130 people.
Thanks!Looking for a website with recipes for fruit %26amp; pasta salads in large quantities - ie. wedding buffett?
You can go to allrecipes.com, they give you a small recipe but you have the choice to customize it for the ammount of people you need to feed. I know you didn't ask, but think twice about catering your own wedding buffet.Looking for a website with recipes for fruit %26amp; pasta salads in large quantities - ie. wedding buffett?
Allrecipes.com, however Wal-Mart deli now has some really great pasta and fruit salads.... You have enough to do on your big day....do not stress yourself out even more by worrying about the food. Believe me I am an event planner and could not do it!!!
Allrecipes.com. lets you adjust the recipe for larger crowds. There is a box under the recipe, just change the number of servings in it.
Try kraft , they have a ton of recipes. Just see how many suggested servings their recipe makes, and then adjust it to how much or little you need to make.
Try FoodNetwork.combloom-
Thanks!Looking for a website with recipes for fruit %26amp; pasta salads in large quantities - ie. wedding buffett?
You can go to allrecipes.com, they give you a small recipe but you have the choice to customize it for the ammount of people you need to feed. I know you didn't ask, but think twice about catering your own wedding buffet.Looking for a website with recipes for fruit %26amp; pasta salads in large quantities - ie. wedding buffett?
Allrecipes.com, however Wal-Mart deli now has some really great pasta and fruit salads.... You have enough to do on your big day....do not stress yourself out even more by worrying about the food. Believe me I am an event planner and could not do it!!!
Allrecipes.com. lets you adjust the recipe for larger crowds. There is a box under the recipe, just change the number of servings in it.
Try kraft , they have a ton of recipes. Just see how many suggested servings their recipe makes, and then adjust it to how much or little you need to make.
Try FoodNetwork.com
I love to make make baby spinach salads.What are some incredible recipes that you know for such awesome greens
I like to make mine with candied walnuts and cranberries with a raseberry vinegrette,yet I don't really know whats up with good salad preparation...Self taught...Thanks for your answer...Tom Science 4I love to make make baby spinach salads.What are some incredible recipes that you know for such awesome greens
The following salads and dressings are all awesome on baby spinach, IMO! And don't forget about spinach, chopped apples, crisp bacon chunks, red onions, and a light vinaigrette. That can't be beat!
Blue Salad
8 cups mixed greens of your choice
1 carton fresh blueberries
1 pkg. blue cheese
1 cup walnut pieces
1/4 cup purple onion
Vinaigrette:
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1 clove garlic minced
Whisk together dressing ingredients and then toss with salad. Makes 6-8 servings.
_________________________
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
______________________
Spinach Pasta Salad
Servings: 10
1 (12-oz) package bowtie pasta
2 oz. crumbled feta cheese
1 (10-oz) package baby spinach leaves
1 (15-oz) can black olives, drained and sliced
1 tomato, diced
1 cup Italian salad dressing
Juice of one lemon
Salt and pepper to taste
1. Prepare pasta according to directions on package. Drain.
2. Transfer pasta to mixing bowl and add feta cheese, baby spinach leaves, black olives, and diced tomato.
3. In a separate bowl, mix together salad dressing and lemon juice, adding salt and pepper to taste, for the vinaigrette. Pour your vinaigrette over pasta and toss. Refrigerate for four hours. Serve chilled.
--Home Made Simple
_________________________
Updated SEVEN LAYER SALAD
Dressing:
1/2 cup plain yogurt
1/2 cup buttermilk
1/4 cup mayonnaise
1/2 cup crumbled Feta cheese (about 2 ounces) (I bought a container with more than 1/2 cup so I could sprinkle over top)
1 teaspoon sugar
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil leaves
1/8 teaspoon ground white pepper
Salad:
1 (9 oz.) package cheese tortellini, boiled according to package directions; drained and cooled
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup Colby cheese
1 cup Cheddar cheese
1 cup cherry tomatoes, halved
Crumbled real bacon from bag or jar (however much you like)
Smoked sliced almonds (however much you like)
1. In electric blender or food processor, blend yogurt, buttermilk, mayonnaise, Feta cheese, sugar, dill, basil, and pepper until smooth. Chill.
2. Rinse cooled pasta with cold water.
3. In 2陆 quart glass bowl, layer cabbage, spinach, tortellini, cheese, and tomatoes.
4. Sprinkle with left over Feta cheese, bacon, and sliced almonds.
5. Pour dressing over salad, cover in plastic wrap, then chill for 2 to 4 hours. Lightly toss before serving.
_______________________
TGI Friday's Mandarin Orange Sesame Dressing
--Oregonian Newspaper, via CK
1/3 C. orange marmalade
1/2 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 C. white vinegar
2/3 C. vegetable oil
2 Tbsp. soy sauce
3 Tbsp. sesame oil
2 Tbsp. honey
1/4 C. mandarin orange sections, chopped
Mixed greens
Grilled chicken breasts
Measure marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds.
Transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days.
Serve over a bed of mixed greens, topped by sliced grilled chicken breastsI love to make make baby spinach salads.What are some incredible recipes that you know for such awesome greens
I wash my spinach in very cold water and then dry it with a salad spinner. This cuts down on waste. Nuts are good as a topper but try red onion and thinly sliced strawberries. A wonderful dressing can be made with the following:
equal parts oil, red wine vinegar, and goat cheese.
add three cloves garlic, salt and pepper.
about 8 leaves of basil makes a world of difference also.
-blend all with an emulsion blender and chill
-fluff into the greens and add your toppings as usual
-I think you will like it.
Oh, I have something you'll love. Baby spinach, scallions (if you like them), chopped walnuts, pecans or almonds, figs (the ones in the package, salad department you'll have to chop them yourself), crumbled goat cheese (dairy isle in a round plastic container %26amp; don't say yuck:), white balsamic vinegar (not red, white), extra virgin olive oil, and if you like, grilled chicken breast. The ratio of oil to vinegar depends on your taste, but about half/half.
So, here's what you do. Put the spinach in a large bowl. Add vinegar, then oil, toss it. Taste it! Too much vinegar...add more oil. Add the scallions, chopped nuts, figs, goat cheese and chicken. Toss it and I'm telling you, it's great! You can leave out the figs or substitute cranberries, scallions or chicken if you want, but the more the merrier! Like everything, each time is an improvement. Happy salad, happy dance!
A very simple %26amp; refreshing summer salad/soup recipe is:
Large tub of plain yoghurt
Can of spinach, drained
1/2 cup chopped walnuts
sprinkle of salt to taste
Chill 1/2 hour. Eat the same day it's made because the next day it is truly nasty looking.
Spinach salad
3 c baby spinach leaves
1/2 c mandarin oranges
2 tbsp slivered almonds
2 pieces of cooked turkey bacon chopped
4 hard boiled eggs[yolks removed]
2 tbsp raspbery vinaigrette dressing
BABY SPINACH SALAD
1/4 c. olive oil
1/4 c. 7 up or ginger ale
1/4 c. balsamic vinegar
1 T. Dijon mustard
1 tsp. pure vanilla extract
1 tsp. orange zest
1 T. orange juice
1/2 teaspoon freshly grated ginger
salt and pepper to taste
pinch red pepper flakes
Whisk ingredients together and toss with baby spinach or mixed baby greens.
The following salads and dressings are all awesome on baby spinach, IMO! And don't forget about spinach, chopped apples, crisp bacon chunks, red onions, and a light vinaigrette. That can't be beat!
Blue Salad
8 cups mixed greens of your choice
1 carton fresh blueberries
1 pkg. blue cheese
1 cup walnut pieces
1/4 cup purple onion
Vinaigrette:
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1 clove garlic minced
Whisk together dressing ingredients and then toss with salad. Makes 6-8 servings.
_________________________
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
______________________
Spinach Pasta Salad
Servings: 10
1 (12-oz) package bowtie pasta
2 oz. crumbled feta cheese
1 (10-oz) package baby spinach leaves
1 (15-oz) can black olives, drained and sliced
1 tomato, diced
1 cup Italian salad dressing
Juice of one lemon
Salt and pepper to taste
1. Prepare pasta according to directions on package. Drain.
2. Transfer pasta to mixing bowl and add feta cheese, baby spinach leaves, black olives, and diced tomato.
3. In a separate bowl, mix together salad dressing and lemon juice, adding salt and pepper to taste, for the vinaigrette. Pour your vinaigrette over pasta and toss. Refrigerate for four hours. Serve chilled.
--Home Made Simple
_________________________
Updated SEVEN LAYER SALAD
Dressing:
1/2 cup plain yogurt
1/2 cup buttermilk
1/4 cup mayonnaise
1/2 cup crumbled Feta cheese (about 2 ounces) (I bought a container with more than 1/2 cup so I could sprinkle over top)
1 teaspoon sugar
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil leaves
1/8 teaspoon ground white pepper
Salad:
1 (9 oz.) package cheese tortellini, boiled according to package directions; drained and cooled
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup Colby cheese
1 cup Cheddar cheese
1 cup cherry tomatoes, halved
Crumbled real bacon from bag or jar (however much you like)
Smoked sliced almonds (however much you like)
1. In electric blender or food processor, blend yogurt, buttermilk, mayonnaise, Feta cheese, sugar, dill, basil, and pepper until smooth. Chill.
2. Rinse cooled pasta with cold water.
3. In 2陆 quart glass bowl, layer cabbage, spinach, tortellini, cheese, and tomatoes.
4. Sprinkle with left over Feta cheese, bacon, and sliced almonds.
5. Pour dressing over salad, cover in plastic wrap, then chill for 2 to 4 hours. Lightly toss before serving.
_______________________
TGI Friday's Mandarin Orange Sesame Dressing
--Oregonian Newspaper, via CK
1/3 C. orange marmalade
1/2 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 C. white vinegar
2/3 C. vegetable oil
2 Tbsp. soy sauce
3 Tbsp. sesame oil
2 Tbsp. honey
1/4 C. mandarin orange sections, chopped
Mixed greens
Grilled chicken breasts
Measure marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds.
Transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days.
Serve over a bed of mixed greens, topped by sliced grilled chicken breastsI love to make make baby spinach salads.What are some incredible recipes that you know for such awesome greens
I wash my spinach in very cold water and then dry it with a salad spinner. This cuts down on waste. Nuts are good as a topper but try red onion and thinly sliced strawberries. A wonderful dressing can be made with the following:
equal parts oil, red wine vinegar, and goat cheese.
add three cloves garlic, salt and pepper.
about 8 leaves of basil makes a world of difference also.
-blend all with an emulsion blender and chill
-fluff into the greens and add your toppings as usual
-I think you will like it.
Oh, I have something you'll love. Baby spinach, scallions (if you like them), chopped walnuts, pecans or almonds, figs (the ones in the package, salad department you'll have to chop them yourself), crumbled goat cheese (dairy isle in a round plastic container %26amp; don't say yuck:), white balsamic vinegar (not red, white), extra virgin olive oil, and if you like, grilled chicken breast. The ratio of oil to vinegar depends on your taste, but about half/half.
So, here's what you do. Put the spinach in a large bowl. Add vinegar, then oil, toss it. Taste it! Too much vinegar...add more oil. Add the scallions, chopped nuts, figs, goat cheese and chicken. Toss it and I'm telling you, it's great! You can leave out the figs or substitute cranberries, scallions or chicken if you want, but the more the merrier! Like everything, each time is an improvement. Happy salad, happy dance!
A very simple %26amp; refreshing summer salad/soup recipe is:
Large tub of plain yoghurt
Can of spinach, drained
1/2 cup chopped walnuts
sprinkle of salt to taste
Chill 1/2 hour. Eat the same day it's made because the next day it is truly nasty looking.
Spinach salad
3 c baby spinach leaves
1/2 c mandarin oranges
2 tbsp slivered almonds
2 pieces of cooked turkey bacon chopped
4 hard boiled eggs[yolks removed]
2 tbsp raspbery vinaigrette dressing
BABY SPINACH SALAD
1/4 c. olive oil
1/4 c. 7 up or ginger ale
1/4 c. balsamic vinegar
1 T. Dijon mustard
1 tsp. pure vanilla extract
1 tsp. orange zest
1 T. orange juice
1/2 teaspoon freshly grated ginger
salt and pepper to taste
pinch red pepper flakes
Whisk ingredients together and toss with baby spinach or mixed baby greens.
What is the best salad recipe?
exactly
tell me plzWhat is the best salad recipe?
A quick and easy ground beef recipe!
Doritos Taco Salad Recipe
Brown ground beef (approx 1 lb). Cool. Mix with salad mix (salad in a bag – from the grocery store, or make your own), chopped tomatoes, grated cheddar cheese (approx 1 cup), 1/2 bag of crumbled doritos and cover with catellina dressing.What is the best salad recipe?
Mandarin Spinach Salad w/Dried Cranberries
1/2 300g bag baby spinach pre-washed in bucket
1/2 head romaine pre-washed (or 1 head if “hearts”) just all spinach works too
1 can mandarin oranges, drained
1/4 cup red onion thinly sliced
1/4 cup craisins (dried cranberries work too, but not as sweet)
Renee’s poppyseed dressing ( or Kraft creamy poppyseed) to taste, which is approx 1/2 cup
TIP: to gauge quantity of dressing, when the salad is in the mixing bowl, pour the dressing around the in-side of the bowl.
That will be enough dressing for that salad.
Method:
combine spinach, romaine, onions and dressing
add red onions, mandarins and craisins
sprinkle of toasted almond slivers is nice on top
serve
From beginning to end this recipe clocked in at 5 min.
If using salad as a meal…
add pre-cooked Lillydale Brand chicken slices – it makes an amazing ultra-fast light dinner or lunch.
Alternate to mandarins:
1 ripe mango, julienned (use the all yellow mango)
1 ripe nectarine, sliced
http://www.sylviafox.ca/2009/04/15/manda…
Here are a couple really wonderful, easy recipes:
Cucumber Salad
Slice 2 peeled cucumbers. Slice thinly. Add 1 small sliced or chopped red onion. Cover with bottled red wine vinaigrette dressing. Salt and pepper to taste. Best if you let sit in refrigerator for at least an hour.
Bacon Salad
4 slices bacon
1 lg bowl salad greens
½ chopped red onion
Salt
Pepper
Red Wine Vinegar
In salad bowl, combine the salad and onion. Coat with ¼ cup red wine vinegar, salt and pepper. Chop bacon into little pieces. Cook until crispy. (You may need to add a little olive oil if bacon is very lean). Pour bacon and grease over salad.
Tomato Cucumber Salad
4 medium fresh tomatoes, cut into 1 inch chunks
1 large cucumber, sliced
1/2 red onion, diced
1/4 cup mayonnaise
2 cloves garlic, minced
2 teaspoons fresh ground black pepper
salt to taste
In a large bowl, toss together the tomatoes, cucumber, onion, mayonnaise, and garlic. Season with pepper and salt.
Southwestern Ranch Salad
1 pkg. pre-cut salad mix
½ cup shredded sharp cheddar cheese
1 cup ranch flavored croutons
½ cup ranch flavored almond salad topping
Hidden Valley Spicy Ranch dressing
Salt and pepper to taste
Toss all ingredients together. Serve immediately.
Caesar Coleslaw
1 pkg pre-made coleslaw
1/4-1/2 cup shredded parmesean cheese
1/2 pkg caesar croutons
1 bottle creamy caesar dressing
Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!
Spinach-Bacon Salad
1 8oz pkg. spinach
3 hard boiled eggs
8 mushroom caps, sliced
Toasted slivered almonds (optional)
Combine all ingredients and serve with Hot Bacon Dressing.
Hot Bacon Dressing
½ lb. bacon, chopped
1 cup sugar
1 1/3 cups white vinegar
5 tsp. cornstarch
Fry bacon until crisp, drain and leave bacon drippings in skillet. Add sugar and vinegar to skillet and stir well. Add 1 cup water and bring to a boil. Mix cornstarch with 2/3 cup water, stir until it dissolves and pour into skillet with dressing. Return to boil and simmer for 5 minutes. Remove from heat, return bacon to skillet and toss dressing into salad.
Hope you find one or more you like!
Popcorn Chicken Salad
Cook the popcorn chicken according to the directions on the package. Remove from oven and cut into bite size pieces.
Take a large bowl and fill with fresh lettuce. Add popcorn chicken, chopped tomatoes, shredded cheddar cheese, bacon pieces and croutons. Make sure the salad is mixed well. Serve with ranch or blue cheese dressing.
Romaine lettuce
Baby Spinach
Grape tomatoes
Matchstick carrots
Sliced Black Olives
Banana Pepper Rings
Cheddar Cheese
Kraft Tuscan House Italian Dressing
Toss it all together in a big bowl and serve
Yummy delicious.
tell me plzWhat is the best salad recipe?
A quick and easy ground beef recipe!
Doritos Taco Salad Recipe
Brown ground beef (approx 1 lb). Cool. Mix with salad mix (salad in a bag – from the grocery store, or make your own), chopped tomatoes, grated cheddar cheese (approx 1 cup), 1/2 bag of crumbled doritos and cover with catellina dressing.What is the best salad recipe?
Mandarin Spinach Salad w/Dried Cranberries
1/2 300g bag baby spinach pre-washed in bucket
1/2 head romaine pre-washed (or 1 head if “hearts”) just all spinach works too
1 can mandarin oranges, drained
1/4 cup red onion thinly sliced
1/4 cup craisins (dried cranberries work too, but not as sweet)
Renee’s poppyseed dressing ( or Kraft creamy poppyseed) to taste, which is approx 1/2 cup
TIP: to gauge quantity of dressing, when the salad is in the mixing bowl, pour the dressing around the in-side of the bowl.
That will be enough dressing for that salad.
Method:
combine spinach, romaine, onions and dressing
add red onions, mandarins and craisins
sprinkle of toasted almond slivers is nice on top
serve
From beginning to end this recipe clocked in at 5 min.
If using salad as a meal…
add pre-cooked Lillydale Brand chicken slices – it makes an amazing ultra-fast light dinner or lunch.
Alternate to mandarins:
1 ripe mango, julienned (use the all yellow mango)
1 ripe nectarine, sliced
http://www.sylviafox.ca/2009/04/15/manda…
Here are a couple really wonderful, easy recipes:
Cucumber Salad
Slice 2 peeled cucumbers. Slice thinly. Add 1 small sliced or chopped red onion. Cover with bottled red wine vinaigrette dressing. Salt and pepper to taste. Best if you let sit in refrigerator for at least an hour.
Bacon Salad
4 slices bacon
1 lg bowl salad greens
½ chopped red onion
Salt
Pepper
Red Wine Vinegar
In salad bowl, combine the salad and onion. Coat with ¼ cup red wine vinegar, salt and pepper. Chop bacon into little pieces. Cook until crispy. (You may need to add a little olive oil if bacon is very lean). Pour bacon and grease over salad.
Tomato Cucumber Salad
4 medium fresh tomatoes, cut into 1 inch chunks
1 large cucumber, sliced
1/2 red onion, diced
1/4 cup mayonnaise
2 cloves garlic, minced
2 teaspoons fresh ground black pepper
salt to taste
In a large bowl, toss together the tomatoes, cucumber, onion, mayonnaise, and garlic. Season with pepper and salt.
Southwestern Ranch Salad
1 pkg. pre-cut salad mix
½ cup shredded sharp cheddar cheese
1 cup ranch flavored croutons
½ cup ranch flavored almond salad topping
Hidden Valley Spicy Ranch dressing
Salt and pepper to taste
Toss all ingredients together. Serve immediately.
Caesar Coleslaw
1 pkg pre-made coleslaw
1/4-1/2 cup shredded parmesean cheese
1/2 pkg caesar croutons
1 bottle creamy caesar dressing
Toss first three ingredients together. Add enough dressing to coat. It's even good the next day!
Spinach-Bacon Salad
1 8oz pkg. spinach
3 hard boiled eggs
8 mushroom caps, sliced
Toasted slivered almonds (optional)
Combine all ingredients and serve with Hot Bacon Dressing.
Hot Bacon Dressing
½ lb. bacon, chopped
1 cup sugar
1 1/3 cups white vinegar
5 tsp. cornstarch
Fry bacon until crisp, drain and leave bacon drippings in skillet. Add sugar and vinegar to skillet and stir well. Add 1 cup water and bring to a boil. Mix cornstarch with 2/3 cup water, stir until it dissolves and pour into skillet with dressing. Return to boil and simmer for 5 minutes. Remove from heat, return bacon to skillet and toss dressing into salad.
Hope you find one or more you like!
Popcorn Chicken Salad
Cook the popcorn chicken according to the directions on the package. Remove from oven and cut into bite size pieces.
Take a large bowl and fill with fresh lettuce. Add popcorn chicken, chopped tomatoes, shredded cheddar cheese, bacon pieces and croutons. Make sure the salad is mixed well. Serve with ranch or blue cheese dressing.
Romaine lettuce
Baby Spinach
Grape tomatoes
Matchstick carrots
Sliced Black Olives
Banana Pepper Rings
Cheddar Cheese
Kraft Tuscan House Italian Dressing
Toss it all together in a big bowl and serve
Yummy delicious.
I am looking for a good recipe for chicken salad with red grapes in it
I had some at a baby shower and it was wonderfulI am looking for a good recipe for chicken salad with red grapes in it
Salmagundi
by Jeremy Lee
from Food and Drink
Serves 4
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
This large salad is composed of chicken, fresh vegetables and fruit to create a very flavoursome one meal in a dish.
Ingredients
The poached chicken:
1 medium chicken
2 onions, peeled
2 carrots, peeled and roughly chopped
2 sticks celery, roughly chopped
2 medium leeks, chopped
1 handful parsley stalks
3 bay leaves
1 large sprig thyme
small handful peppercorns
salt
4 pints water
For the salad:
1 poached chicken (see recipe above)
125g/4oz French beans, cooked for 4 minutes, then rinsed in cold water
55g/2oz broad beans, cooked for 45 seconds, rinsed in cold water and peeled
150g/5oz anchovy fillets
150g/5oz black or green seedless grapes, halved
1 orange, peeled and sliced
6 cherry tomatoes, halved
12 radishes
6 baby beetroot, cooked
12 spring onions, sliced
6 soft boiled eggs
55g/2oz toasted flaked almonds
55g/2oz plump raisins
packet lamb's lettuce
handful beet or baby chard leaves (or plain lettuce)
handful of mixed, chopped chervil, tarragon, parsley and chives
(the herbs and leaves are based solely on what you are able to find)
The dressing
陆 orange, juice and zest
陆 lemon, juice and zest
200ml/7fl oz extra virgin olive oil
60ml/2fl oz red wine vinegar
salt and freshly ground black pepper
Method
1. To poach the chicken: put the chicken in a large pan and add the vegetables, herbs and spices. Add the water, making sure that the level is at least 5cm/2in above the top of the chicken.
2. Bring to the boil and then reduce to a simmer. Simmer for 40-45 minutes, making sure that you skim the fat from the top of the pan every five minutes or so. (You can test whether or not the chicken is done by piercing the thickest part of the leg with a knife; if the juices run clear the chicken is cooked).
3. You can either allow the chicken to cool in the pan or remove it and you also have a lovely pan of chicken stock.
4. While the chicken cooks, get ready the vegetables that require cooking. Cook the eggs. putting them into plenty of furiously boiling water, return to the boil and leave for 6 minutes, drain and then leave them under cold running water until quite cold. (Remember to peel them under water and place in water until required). Wash the salad leaves, chop the herbs.
5.Once cooled strip the chicken and break the flesh into strips. Cut the beetroots, tomatoes and eggs in half lengthwise and then start assembling the salad.
6. Lay the leaves down first, then the chicken and then the rest of the ingredients in layers.
7. Make the dressing:
mix the zests and juices with the vinegar, salt and pepper, whisk in the olive oil and then pour over the salad and serve.
enjoy =)
I am looking for a good recipe for chicken salad with red grapes in it
Delicous Chicken Salad with Grapes
4 cups cooked chicken (white and dark meat!)
1/4 cup finely chopped sweet onions (such as Vidalia)
3/4 cup chopped celery
1/2 cup chopped pecans
1/2 cup of seedless green grapes, sliced in halves
1/2 cup of seedless red grapes, sliced in halves
1 cup mayonnaise
1/2 cup of sour cream
salt and pepper to taste
In a large bowl combine the first 4 ingredients. In a separate bowl stir the mayonnaise and sour cream together, then combine with chicken mixture. Gently fold in the grapes. Season to taste. Chill for about an hour before serving.
Makes 4 to 6 servings.
1 cup each mayonnaise and seedless red grapes, halved
1/2 cup chutney, chopped
1 teaspoon curry powder
1/2 teaspoon each salt and pepper
1 1/2 pound cooked skinless boneless chicken breast, cut into pieces
1/2 cup walnut pieces, toasted, chopped
lettuce leaves
8 dinner rolls
Mix mayonnaise, chutney, curry, salt and pepper in bowl. Add chicken, grapes, and walnuts.
Line serving platter with lettuce leaves. Mound chicken salad in center. Serve with rolls
Chicken Salad Recipe
makes enough for four sandwiches
Ingredients:
3 large, cooked chicken breasts, chilled
1/2 cup chopped celery
1/3 cup crushed walnuts
1/2 cup halved seedless red grapes
1/8 cup finely chopped fresh marjoram
3/4 cup mayonnaise
1 tsp freshly ground black peppercorns
1/2 tsp paprika
Preparation:
You can, of course, bake some chicken specifically to use it in chicken salad, but that would certainly not be a fast meal. It is easiest to use some already cooked chicken, left over from another meal. If you do decide to use fresh chicken, cook it however you wish and then let it cool.
1. Thoroughly wash the celery and the seedless red grapes. Chop the celery into 1/4 inch slices, and halve the red grapes.
2. De-bone the chicken and remove the skin.
3. Chop the chicken meat to your desired texture.
4. Crush the walnuts.
5. Put the chopped celery, halved seedless red grapes, chopped chicken, and crushed walnuts together in a bowl. Mix well.
6. Grind the black peppercorns and finely chop the fresh marjoram.
7. In a small bowl, put the black pepper, marjoram, and paprika into the mayonnaise and mix thoroughly.
8. Add the mayonnaise mixture to the main bowl and mix well.
9. Chill for at least one hour, then serve, either by itself, on sandwiches, or however you wish. Enjoy!
CHICKEN CASHEW SALAD
1 whole chicken, cooked and cut up
3 pieces of green onion
1/2 lb. red grapes
1/2 can cashews
2 stalks celery, cut up sm.
Mayonnaise (enough to mix salad well)
Boil chicken until done. Cut up chicken in bowl (in pieces). Cut up green onion and add to chicken. Cut up celery (small) and put in bowl. Add enough mayonnaise until well moistened. Add red grapes. Add cashew nuts. Look to see if salad is not mixed enough. If not, add more mayonnaise until well mixed. Chill for 2 hours or so before serving.
CHUNKY CHICKEN SALAD
1 (3 1/2 lb.) broiler fryer
2/3 c. mayonnaise
1/4 c. milk
2 tbsp. cider vinegar
1/4 tsp. pepper
1 lb. seedless red grapes
3 lg. celery stalks, sliced
1 med. green bell pepper, diced
Leaf lettuce
1/2 c. walnuts, coarsely broken
Put chicken and 1/2 teaspoon salt in saucepot just big enough. Add 2 inches water; heat to boiling. Reduce heat; cover and simmer 40 minutes or until chicken is fork tender. Remove and cool until easy to handle. Discard skin and bones. Cut meat with kitchen scissors into bite size pieces. With spoon, stir mayonnaise, milk, vinegar, pepper, and 1/2 teaspoon salt until well mixed. Add chicken, grapes, celery, and green pepper; toss gently until well mixed. Line salad bowls with lettuce leaves; spoon chicken mixture on lettuce. Sprinkle with walnuts.
LEMONY CHICKEN SALAD WITH WILD RICE
AND GRAPES
1 c. wild rice
4 c. chicken stock
1 tsp. herbs de Provence
1 tsp. salt
3/4 tsp. pepper, ground
1/3 c. lemon juice
1 tsp. Dijon mustard
2 tbsp. olive oil
3 c. chicken
1 celery rib, minced
1/2 lb. red grapes, halved
Red leaf lettuce, for garnish
Soak the rice in 3 cups warm water for 1 hour. Drain the rice, rinse well and transfer it to a heavy medium saucepan. Add the chicken broth and bring to a boil over high heat, skimming the surface as necessary.
Add the herbes de Provence, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Reduce heat to low and simmer, covered for 25 minutes. Uncover and continue to cook until the rice is tender and the liquid has been absorbed, about 30 minutes. Cool slightly.
Whisk together the lemon juice, mustard, olive oil and remaining salt and pepper. Add this dressing to the rice along with the chicken, celery and red grapes. Toss well. Line a plate with red leaf lettuce and mound the salad on top. Yield: 8 servings. Serve warm or at room temperature.
CHICKEN AND MUSHROOM PASTA SALAD
6 oz. thin spaghetti, broken into thirds
1 1/2 mayonnaise or salad dressing
1 1/2 tsp. salt
1 1/2 tsp. dry mustard
2 c. cubed chicken
1 1/2 halved red or green grapes
1 c. sliced celery
1/2 c. chopped green peppers
1 (4 oz.) canned sliced mushrooms, drained
Cook spaghetti to desired doneness and rinse with cold water. Combine mayonnaise, dry mustard and salt. Stir in cooked spaghetti. Add chicken, celery, peppers, mushrooms and grapes. Cover and chill several hours. If desired, stir in mayonnaise before serving.
RED GRAPE CHICKEN SALAD
4 whole boneless chicken breasts
1 c. diced celery
1 1/2 c. seedless red grapes, halves
3/4 c. pecans
DRESSING:
2 egg yolks
1 tbsp. Dijon mustard
2 tbsp. wine vinegar
1 1/2 c. vegetable oil
1 c. crumbled Roquefort cheese or Blue Cheese
Salt and pepper to taste
Dressing ingredients should be put in blender and blended just until mixed - should still be lumpy. Toss with chicken and other ingredients. Servings: 6-8.
CHICKEN SALAD WITH RED GRAPES AND
PECANS
4 whole boneless chicken breasts (8 halves), poached %26amp; skinned
1 c. diced celery
1 1/2 c. seedless red grapes, halved
3/4 c. pecan halves
Roquefort-Sherry Mayonnaise (recipe follows)
Radicchio leaves
1. Cut the chicken into 1'; chunks, and combine the chicken, celery, grapes and pecans in a large bowl.
2. Make the mayonnaise.
3. Toss the chicken with the mayonnaise. Refrigerate until cold. Serve on a bed of radicchio leaves. 6 to 8 portions.
ROQUEFORT SHERRY MAYONNAISE:
2 egg yolks
1 tbsp. Dijon style mustard
2 tbsp. sherry vinegar
1 1/2 c. vegetable oil
1 c. crumbled Roquefort cheese
Salt %26amp; finely ground black pepper, to taste
Process the egg yolks, mustard and vinegar in a food processor fitted with a steel blade just to combine, about 30 seconds. With the machine running, pour the oil in a thin steady stream through the feed tube to make a thick mayonnaise. Add the Roquefort and process until combined but not smooth. Season to taste with salt and pepper. About 3 cups.
Exotic Chicken Salad
Yield: 8 Servings
4 1/2 lb Chicken breasts, split
2 pk Slivered almonds
2 tb Soy sauce
2 cn Sliced water chestnuts
Butter
Salt and pepper
2 c Mayonnaise
1 1/2 ts Curry powder
2 c Celery, sliced
2 lb Seedless red grapes
Lettuce
2 tb Lemon juice
Brush chicken breast with melted butter and sprinkle with salt and
pepper. Wrap in heavy-duty aluminum foil, seal edges tightly. Place
in shallow pan. Bake at 350~ for 1 hour. Cool, skin, bone and cut
into bite size pieces. Coat almond slivers with butter, spread on
cookie sheet and roast in 350~ oven for about 15 minutes. Spread on
paper towels with salt. Mix mayonnaise, curry, soy sauce and lemon
juice. Combine with chicken, celery, water chestnuts and whole
grapes. Chill. Cover. Serve sprinkled with almonds.
Chicken Salad With Grapes Walnuts
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
1 cup walnuts, toasted and chopped
1 celery rib, cut into 1/4鈭抜nch鈭抰hick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Toss together all ingredients in a large bowl until combined well
Fruited Chicken Salad
2 c Cooked Diced Chicken OR
Turkey
2 tb Soy Sauce
1 c Diced Apples
1 c Orange Sections
1/2 c Halved Green Grapes
2 c Chopped Celery
Lettuce Leaves
Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add
Chicken. Mix Again. Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low
Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice.
Arrange Fruited Chicken Salad On Lettuce (About 1 Cup Each) On Lettuce
Leaves. Spoon Dressing Over Salad.
Chicken Fruit Salad
Good things still come in small packages! This chicken salad made just for two is a fresh blend of chicken, fruit and a hint of mint.
1/3 cup plain fat-free yogurt
2 tablespoons mayonnaise or salad dressing
1 cup cubed cooked chicken
2/3 cup seedless green grapes
1 large fresh peach, chopped (3/4 cup)
1 medium celery stalk, diced (1/2 cup)
1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint leaves
1. Mix yogurt and mayonnaise in medium bowl until smooth. Stir in remaining ingredients.
2. Cover and refrigerate at least 30 minutes until chilled.
IT all depends what you like,. A bit of coconut and poppyseed dressing would be good in it to
CHICKEN SALAD WITH GRAPES
Serves 8
3 cups diced chicken
1 1/2 cups diced celery
3 Tbsp. lemon juice
1 1/2 cups seedless grapes, halved
3/4 cup toasted slivered almonds
Dressing:
1 cup mayonnaise
1/4 cup light cream or
pineapple juice
salt and pepper to taste
Combine chicken, celery and lemon juice. Then add
grapes and almonds and dressing. Mix well and chill at least 1 hour
Any basic mayo. based salad dressing, just add halved red or green seedless grapes and some diced celery for crunch.
Salmagundi
by Jeremy Lee
from Food and Drink
Serves 4
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
This large salad is composed of chicken, fresh vegetables and fruit to create a very flavoursome one meal in a dish.
Ingredients
The poached chicken:
1 medium chicken
2 onions, peeled
2 carrots, peeled and roughly chopped
2 sticks celery, roughly chopped
2 medium leeks, chopped
1 handful parsley stalks
3 bay leaves
1 large sprig thyme
small handful peppercorns
salt
4 pints water
For the salad:
1 poached chicken (see recipe above)
125g/4oz French beans, cooked for 4 minutes, then rinsed in cold water
55g/2oz broad beans, cooked for 45 seconds, rinsed in cold water and peeled
150g/5oz anchovy fillets
150g/5oz black or green seedless grapes, halved
1 orange, peeled and sliced
6 cherry tomatoes, halved
12 radishes
6 baby beetroot, cooked
12 spring onions, sliced
6 soft boiled eggs
55g/2oz toasted flaked almonds
55g/2oz plump raisins
packet lamb's lettuce
handful beet or baby chard leaves (or plain lettuce)
handful of mixed, chopped chervil, tarragon, parsley and chives
(the herbs and leaves are based solely on what you are able to find)
The dressing
陆 orange, juice and zest
陆 lemon, juice and zest
200ml/7fl oz extra virgin olive oil
60ml/2fl oz red wine vinegar
salt and freshly ground black pepper
Method
1. To poach the chicken: put the chicken in a large pan and add the vegetables, herbs and spices. Add the water, making sure that the level is at least 5cm/2in above the top of the chicken.
2. Bring to the boil and then reduce to a simmer. Simmer for 40-45 minutes, making sure that you skim the fat from the top of the pan every five minutes or so. (You can test whether or not the chicken is done by piercing the thickest part of the leg with a knife; if the juices run clear the chicken is cooked).
3. You can either allow the chicken to cool in the pan or remove it and you also have a lovely pan of chicken stock.
4. While the chicken cooks, get ready the vegetables that require cooking. Cook the eggs. putting them into plenty of furiously boiling water, return to the boil and leave for 6 minutes, drain and then leave them under cold running water until quite cold. (Remember to peel them under water and place in water until required). Wash the salad leaves, chop the herbs.
5.Once cooled strip the chicken and break the flesh into strips. Cut the beetroots, tomatoes and eggs in half lengthwise and then start assembling the salad.
6. Lay the leaves down first, then the chicken and then the rest of the ingredients in layers.
7. Make the dressing:
mix the zests and juices with the vinegar, salt and pepper, whisk in the olive oil and then pour over the salad and serve.
enjoy =)
I am looking for a good recipe for chicken salad with red grapes in it
Delicous Chicken Salad with Grapes
4 cups cooked chicken (white and dark meat!)
1/4 cup finely chopped sweet onions (such as Vidalia)
3/4 cup chopped celery
1/2 cup chopped pecans
1/2 cup of seedless green grapes, sliced in halves
1/2 cup of seedless red grapes, sliced in halves
1 cup mayonnaise
1/2 cup of sour cream
salt and pepper to taste
In a large bowl combine the first 4 ingredients. In a separate bowl stir the mayonnaise and sour cream together, then combine with chicken mixture. Gently fold in the grapes. Season to taste. Chill for about an hour before serving.
Makes 4 to 6 servings.
1 cup each mayonnaise and seedless red grapes, halved
1/2 cup chutney, chopped
1 teaspoon curry powder
1/2 teaspoon each salt and pepper
1 1/2 pound cooked skinless boneless chicken breast, cut into pieces
1/2 cup walnut pieces, toasted, chopped
lettuce leaves
8 dinner rolls
Mix mayonnaise, chutney, curry, salt and pepper in bowl. Add chicken, grapes, and walnuts.
Line serving platter with lettuce leaves. Mound chicken salad in center. Serve with rolls
Chicken Salad Recipe
makes enough for four sandwiches
Ingredients:
3 large, cooked chicken breasts, chilled
1/2 cup chopped celery
1/3 cup crushed walnuts
1/2 cup halved seedless red grapes
1/8 cup finely chopped fresh marjoram
3/4 cup mayonnaise
1 tsp freshly ground black peppercorns
1/2 tsp paprika
Preparation:
You can, of course, bake some chicken specifically to use it in chicken salad, but that would certainly not be a fast meal. It is easiest to use some already cooked chicken, left over from another meal. If you do decide to use fresh chicken, cook it however you wish and then let it cool.
1. Thoroughly wash the celery and the seedless red grapes. Chop the celery into 1/4 inch slices, and halve the red grapes.
2. De-bone the chicken and remove the skin.
3. Chop the chicken meat to your desired texture.
4. Crush the walnuts.
5. Put the chopped celery, halved seedless red grapes, chopped chicken, and crushed walnuts together in a bowl. Mix well.
6. Grind the black peppercorns and finely chop the fresh marjoram.
7. In a small bowl, put the black pepper, marjoram, and paprika into the mayonnaise and mix thoroughly.
8. Add the mayonnaise mixture to the main bowl and mix well.
9. Chill for at least one hour, then serve, either by itself, on sandwiches, or however you wish. Enjoy!
CHICKEN CASHEW SALAD
1 whole chicken, cooked and cut up
3 pieces of green onion
1/2 lb. red grapes
1/2 can cashews
2 stalks celery, cut up sm.
Mayonnaise (enough to mix salad well)
Boil chicken until done. Cut up chicken in bowl (in pieces). Cut up green onion and add to chicken. Cut up celery (small) and put in bowl. Add enough mayonnaise until well moistened. Add red grapes. Add cashew nuts. Look to see if salad is not mixed enough. If not, add more mayonnaise until well mixed. Chill for 2 hours or so before serving.
CHUNKY CHICKEN SALAD
1 (3 1/2 lb.) broiler fryer
2/3 c. mayonnaise
1/4 c. milk
2 tbsp. cider vinegar
1/4 tsp. pepper
1 lb. seedless red grapes
3 lg. celery stalks, sliced
1 med. green bell pepper, diced
Leaf lettuce
1/2 c. walnuts, coarsely broken
Put chicken and 1/2 teaspoon salt in saucepot just big enough. Add 2 inches water; heat to boiling. Reduce heat; cover and simmer 40 minutes or until chicken is fork tender. Remove and cool until easy to handle. Discard skin and bones. Cut meat with kitchen scissors into bite size pieces. With spoon, stir mayonnaise, milk, vinegar, pepper, and 1/2 teaspoon salt until well mixed. Add chicken, grapes, celery, and green pepper; toss gently until well mixed. Line salad bowls with lettuce leaves; spoon chicken mixture on lettuce. Sprinkle with walnuts.
LEMONY CHICKEN SALAD WITH WILD RICE
AND GRAPES
1 c. wild rice
4 c. chicken stock
1 tsp. herbs de Provence
1 tsp. salt
3/4 tsp. pepper, ground
1/3 c. lemon juice
1 tsp. Dijon mustard
2 tbsp. olive oil
3 c. chicken
1 celery rib, minced
1/2 lb. red grapes, halved
Red leaf lettuce, for garnish
Soak the rice in 3 cups warm water for 1 hour. Drain the rice, rinse well and transfer it to a heavy medium saucepan. Add the chicken broth and bring to a boil over high heat, skimming the surface as necessary.
Add the herbes de Provence, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Reduce heat to low and simmer, covered for 25 minutes. Uncover and continue to cook until the rice is tender and the liquid has been absorbed, about 30 minutes. Cool slightly.
Whisk together the lemon juice, mustard, olive oil and remaining salt and pepper. Add this dressing to the rice along with the chicken, celery and red grapes. Toss well. Line a plate with red leaf lettuce and mound the salad on top. Yield: 8 servings. Serve warm or at room temperature.
CHICKEN AND MUSHROOM PASTA SALAD
6 oz. thin spaghetti, broken into thirds
1 1/2 mayonnaise or salad dressing
1 1/2 tsp. salt
1 1/2 tsp. dry mustard
2 c. cubed chicken
1 1/2 halved red or green grapes
1 c. sliced celery
1/2 c. chopped green peppers
1 (4 oz.) canned sliced mushrooms, drained
Cook spaghetti to desired doneness and rinse with cold water. Combine mayonnaise, dry mustard and salt. Stir in cooked spaghetti. Add chicken, celery, peppers, mushrooms and grapes. Cover and chill several hours. If desired, stir in mayonnaise before serving.
RED GRAPE CHICKEN SALAD
4 whole boneless chicken breasts
1 c. diced celery
1 1/2 c. seedless red grapes, halves
3/4 c. pecans
DRESSING:
2 egg yolks
1 tbsp. Dijon mustard
2 tbsp. wine vinegar
1 1/2 c. vegetable oil
1 c. crumbled Roquefort cheese or Blue Cheese
Salt and pepper to taste
Dressing ingredients should be put in blender and blended just until mixed - should still be lumpy. Toss with chicken and other ingredients. Servings: 6-8.
CHICKEN SALAD WITH RED GRAPES AND
PECANS
4 whole boneless chicken breasts (8 halves), poached %26amp; skinned
1 c. diced celery
1 1/2 c. seedless red grapes, halved
3/4 c. pecan halves
Roquefort-Sherry Mayonnaise (recipe follows)
Radicchio leaves
1. Cut the chicken into 1'; chunks, and combine the chicken, celery, grapes and pecans in a large bowl.
2. Make the mayonnaise.
3. Toss the chicken with the mayonnaise. Refrigerate until cold. Serve on a bed of radicchio leaves. 6 to 8 portions.
ROQUEFORT SHERRY MAYONNAISE:
2 egg yolks
1 tbsp. Dijon style mustard
2 tbsp. sherry vinegar
1 1/2 c. vegetable oil
1 c. crumbled Roquefort cheese
Salt %26amp; finely ground black pepper, to taste
Process the egg yolks, mustard and vinegar in a food processor fitted with a steel blade just to combine, about 30 seconds. With the machine running, pour the oil in a thin steady stream through the feed tube to make a thick mayonnaise. Add the Roquefort and process until combined but not smooth. Season to taste with salt and pepper. About 3 cups.
Exotic Chicken Salad
Yield: 8 Servings
4 1/2 lb Chicken breasts, split
2 pk Slivered almonds
2 tb Soy sauce
2 cn Sliced water chestnuts
Butter
Salt and pepper
2 c Mayonnaise
1 1/2 ts Curry powder
2 c Celery, sliced
2 lb Seedless red grapes
Lettuce
2 tb Lemon juice
Brush chicken breast with melted butter and sprinkle with salt and
pepper. Wrap in heavy-duty aluminum foil, seal edges tightly. Place
in shallow pan. Bake at 350~ for 1 hour. Cool, skin, bone and cut
into bite size pieces. Coat almond slivers with butter, spread on
cookie sheet and roast in 350~ oven for about 15 minutes. Spread on
paper towels with salt. Mix mayonnaise, curry, soy sauce and lemon
juice. Combine with chicken, celery, water chestnuts and whole
grapes. Chill. Cover. Serve sprinkled with almonds.
Chicken Salad With Grapes Walnuts
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
1 cup walnuts, toasted and chopped
1 celery rib, cut into 1/4鈭抜nch鈭抰hick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Toss together all ingredients in a large bowl until combined well
Fruited Chicken Salad
2 c Cooked Diced Chicken OR
Turkey
2 tb Soy Sauce
1 c Diced Apples
1 c Orange Sections
1/2 c Halved Green Grapes
2 c Chopped Celery
Lettuce Leaves
Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add
Chicken. Mix Again. Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low
Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice.
Arrange Fruited Chicken Salad On Lettuce (About 1 Cup Each) On Lettuce
Leaves. Spoon Dressing Over Salad.
Chicken Fruit Salad
Good things still come in small packages! This chicken salad made just for two is a fresh blend of chicken, fruit and a hint of mint.
1/3 cup plain fat-free yogurt
2 tablespoons mayonnaise or salad dressing
1 cup cubed cooked chicken
2/3 cup seedless green grapes
1 large fresh peach, chopped (3/4 cup)
1 medium celery stalk, diced (1/2 cup)
1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried mint leaves
1. Mix yogurt and mayonnaise in medium bowl until smooth. Stir in remaining ingredients.
2. Cover and refrigerate at least 30 minutes until chilled.
IT all depends what you like,. A bit of coconut and poppyseed dressing would be good in it to
CHICKEN SALAD WITH GRAPES
Serves 8
3 cups diced chicken
1 1/2 cups diced celery
3 Tbsp. lemon juice
1 1/2 cups seedless grapes, halved
3/4 cup toasted slivered almonds
Dressing:
1 cup mayonnaise
1/4 cup light cream or
pineapple juice
salt and pepper to taste
Combine chicken, celery and lemon juice. Then add
grapes and almonds and dressing. Mix well and chill at least 1 hour
Any basic mayo. based salad dressing, just add halved red or green seedless grapes and some diced celery for crunch.
Seeking recipe for Tropical Waldorf Fruit Salad?
I recently had a fruit salad that was made of apples, walnuts, celery, raisins (and/or craisins), mandarin oranges, and coconut. The sauce was sort of sweet and the lady at the deli said there was no mayo in it.
Any ideas what the sauce could be? Maybe yogurt? Does anyone know of or have this recipe (or a very similar one)? I wouldn't want any meat in it.Seeking recipe for Tropical Waldorf Fruit Salad?
I found a few recipes that sound pretty close to it. Enjoy!
New Wave Waldorf Salad
1 red delicious apple, unpeeled and chopped
1 granny smith apples, unpeeled and chopped
1 pear, unpeeled and chopped
1 tablespoon lemon juice
1/4 cup golden raisins
1 stalk celery, diagonally sliced
1 (8 ounce) carton plain yogurt
1 tablespoon honey
1 teaspoon grated orange rind
Combine first 3 ingredients in a medium-size bowl.
Sprinkle lemon juice over fruit mixture, and toss gently.
Stir in golden raisins and celery; set aside.
Combine yogurt, honey, and orange rind, stirring well.
Stir 1/4 cup yogurt mixture into fruit mixture.
Spoon salad into a serving bowl.
Garnish is desired.
Serve with remaining dressing.
______________________________________鈥?br>
Waldorf-Style Fruit Salad
2 red delicious apples, cored and cubed
24 red grapes
24 green grapes
2 oranges, peeled and sectioned
1 cup plain yogurt
1 tablespoon honey (more if you like sweeter)
lettuce leaves
2 bananas, peeled and sliced
1/3 cup walnuts, chopped
In a large mixing bowl, add the apples, grapes, and oranges; toss to mix.
In a smaller bowl, add the yogurt and honey; stir to blend.
Add the yogurt-honey mixture to the fruit; toss gently to coat.
Place lettuce leaves on individual salad plates; top with fruit mixture.
Place banana slices around the edge of the plate and sprinkle walnuts over all.
______________________________________鈥?br>
Low Fat Delicious Waldorf Salad
1-2 cup low-fat vanilla yogurt
1 green apple
1 red apple
1/2 cup celery, diced
1/2 cup craisins
1/2 cup walnuts, chopped
Dice both apples into small pieces and leave skin on.
Add celery, craisans and walnuts. Add as much vanilla yogurt as you desire.
Chill and serve.Seeking recipe for Tropical Waldorf Fruit Salad?
Try a box of vanilla pudding mix, and a tub of cool whip. I make a similar salad with pistachio pudding and pineapple. Just make sure you use the juice from the oranges, that's what makes it work.
i would use either plain yogurt or sour cream, either thinned down with fruit juice, papya mango or what ever, pineapple coconut macadamia nuts mandrian oranges mango etc.
Any ideas what the sauce could be? Maybe yogurt? Does anyone know of or have this recipe (or a very similar one)? I wouldn't want any meat in it.Seeking recipe for Tropical Waldorf Fruit Salad?
I found a few recipes that sound pretty close to it. Enjoy!
New Wave Waldorf Salad
1 red delicious apple, unpeeled and chopped
1 granny smith apples, unpeeled and chopped
1 pear, unpeeled and chopped
1 tablespoon lemon juice
1/4 cup golden raisins
1 stalk celery, diagonally sliced
1 (8 ounce) carton plain yogurt
1 tablespoon honey
1 teaspoon grated orange rind
Combine first 3 ingredients in a medium-size bowl.
Sprinkle lemon juice over fruit mixture, and toss gently.
Stir in golden raisins and celery; set aside.
Combine yogurt, honey, and orange rind, stirring well.
Stir 1/4 cup yogurt mixture into fruit mixture.
Spoon salad into a serving bowl.
Garnish is desired.
Serve with remaining dressing.
______________________________________鈥?br>
Waldorf-Style Fruit Salad
2 red delicious apples, cored and cubed
24 red grapes
24 green grapes
2 oranges, peeled and sectioned
1 cup plain yogurt
1 tablespoon honey (more if you like sweeter)
lettuce leaves
2 bananas, peeled and sliced
1/3 cup walnuts, chopped
In a large mixing bowl, add the apples, grapes, and oranges; toss to mix.
In a smaller bowl, add the yogurt and honey; stir to blend.
Add the yogurt-honey mixture to the fruit; toss gently to coat.
Place lettuce leaves on individual salad plates; top with fruit mixture.
Place banana slices around the edge of the plate and sprinkle walnuts over all.
______________________________________鈥?br>
Low Fat Delicious Waldorf Salad
1-2 cup low-fat vanilla yogurt
1 green apple
1 red apple
1/2 cup celery, diced
1/2 cup craisins
1/2 cup walnuts, chopped
Dice both apples into small pieces and leave skin on.
Add celery, craisans and walnuts. Add as much vanilla yogurt as you desire.
Chill and serve.Seeking recipe for Tropical Waldorf Fruit Salad?
Try a box of vanilla pudding mix, and a tub of cool whip. I make a similar salad with pistachio pudding and pineapple. Just make sure you use the juice from the oranges, that's what makes it work.
i would use either plain yogurt or sour cream, either thinned down with fruit juice, papya mango or what ever, pineapple coconut macadamia nuts mandrian oranges mango etc.
I need a recipe for welted salad. please?
have not eat that in a long timeI need a recipe for welted salad. please?
WILTED SPINACH SALAD
2 ea. Eggs, hard boiled, diced
1 lb. fresh spinach
1/2 pound sliced bacon
1/3 cup red wine vinegar
2 Tbl Chef Johnny's Creole Mustard or a course ground tangy mustard.
1/2 French baguette
3 Tbls olive oil
1 clove garlic
Heat he oven to 400 degrees. Using the bread knife cut the baguette into 1/4-inch slices. Brush the olive oil over both sides of each slice of bread, setting the slices on the baking sheet. Bake in the heated oven until toasted and golden brown, turning over the slices once; 7-10 minutes. Strike the garlic clove lightly with the flat of the chef's knife, peel off the skin, and cut the clove in half. Rub one side of each slice of toasted bread with the cut sides of the garlic, and discard the clove. Set the croutons aside.
Discard the tough stems and ribs from the spinach then wash the leaves in cold water. Tear the leaves into large pieces. Dry the spinach on the dishtowel or in a salad spinner and place into a large mixing bowl.
Place the frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, until it is crisp and the fat is rendered (about 3-5 minutes). Remove from the heat and add the bacon fat to the spinach. There should be about 1/2 cup of bacon fat. Chop the bacon and toss the bacon and spinach together vigorously until the spinach is slightly wilted, about 30 seconds. Slowly pour the vinegar into the frying pan and return to heat. Bring it to a boil, stirring to dissolve the pan juices. Boil for about 1 minute reducing by 1/3. Add the Creole Mustard and blend well bringing again to a boil. Remove from heat and pour the vinegar mixture over the spinach and bacon, and toss together well until the spinach is evenly coated in dressing. Serve the salad on individual plates and sprinkle each serving with diced hard-boiled egg white and yolk. Serves at once with the croutons.I need a recipe for welted salad. please?
Do you mean wilted? Check the internet or any cook books you may have. Makes me hungry just thinking about it.
Wilted Lettuce - you use fresh bibb lettuce washed and dried.
Yum, my Mom used to make this with lettuce she grew in our garden.
Fry about 6 strips of fatty bacon in frying pan. When the bacon is done take out and crumble set aside.
Leave the bacon grease in the pan
In the pan put 1/2 chopped white onion and 2 chopped green onions - when they are transparent - add 1 tablespoon of vinegar (does not matter which kind), 1 tablespoon of white sugar, and some pepper; stir and pour over the greens
Pour over the lettuce and lightly toss in the bacon crumbles
You can also add some chopped egg, mushrooms, or even spinach to the salad.
WILTED SPINACH SALAD
2 ea. Eggs, hard boiled, diced
1 lb. fresh spinach
1/2 pound sliced bacon
1/3 cup red wine vinegar
2 Tbl Chef Johnny's Creole Mustard or a course ground tangy mustard.
1/2 French baguette
3 Tbls olive oil
1 clove garlic
Heat he oven to 400 degrees. Using the bread knife cut the baguette into 1/4-inch slices. Brush the olive oil over both sides of each slice of bread, setting the slices on the baking sheet. Bake in the heated oven until toasted and golden brown, turning over the slices once; 7-10 minutes. Strike the garlic clove lightly with the flat of the chef's knife, peel off the skin, and cut the clove in half. Rub one side of each slice of toasted bread with the cut sides of the garlic, and discard the clove. Set the croutons aside.
Discard the tough stems and ribs from the spinach then wash the leaves in cold water. Tear the leaves into large pieces. Dry the spinach on the dishtowel or in a salad spinner and place into a large mixing bowl.
Place the frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, until it is crisp and the fat is rendered (about 3-5 minutes). Remove from the heat and add the bacon fat to the spinach. There should be about 1/2 cup of bacon fat. Chop the bacon and toss the bacon and spinach together vigorously until the spinach is slightly wilted, about 30 seconds. Slowly pour the vinegar into the frying pan and return to heat. Bring it to a boil, stirring to dissolve the pan juices. Boil for about 1 minute reducing by 1/3. Add the Creole Mustard and blend well bringing again to a boil. Remove from heat and pour the vinegar mixture over the spinach and bacon, and toss together well until the spinach is evenly coated in dressing. Serve the salad on individual plates and sprinkle each serving with diced hard-boiled egg white and yolk. Serves at once with the croutons.I need a recipe for welted salad. please?
Do you mean wilted? Check the internet or any cook books you may have. Makes me hungry just thinking about it.
Wilted Lettuce - you use fresh bibb lettuce washed and dried.
Yum, my Mom used to make this with lettuce she grew in our garden.
Fry about 6 strips of fatty bacon in frying pan. When the bacon is done take out and crumble set aside.
Leave the bacon grease in the pan
In the pan put 1/2 chopped white onion and 2 chopped green onions - when they are transparent - add 1 tablespoon of vinegar (does not matter which kind), 1 tablespoon of white sugar, and some pepper; stir and pour over the greens
Pour over the lettuce and lightly toss in the bacon crumbles
You can also add some chopped egg, mushrooms, or even spinach to the salad.
What is a good salad recipe?
Does anyone have a good salad recipes with no tomatoes? %26lt;3 :)What is a good salad recipe?
Here are two for you.
Amish Macaroni Salad
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
DIRECTIONS
1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
Amish Potato Salad
6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing
DIRECTIONS
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.What is a good salad recipe?
Cranberry Raspberry Spinach Salad
1 large pkg. spinach salad leaves
1/3 pkg goat cheese
3/4 cup walnuts
1/2 cup dried cranberries
1 bottle raspberry vinaigrette
Divide the spinach leaves onto 4 small saucers (or plates).
Put the goat cheese into small pieces (about the size of a crouton).
Sprinkle onto of the salads.
Sprinkle the walnuts on each salad.
Sprinkle the dried cranberries on each salad.
Top with Raspberry Vinaigrette.
Spinach Salad
8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Ingredients Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Directions
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper and serve immediately.
Check here:
http://vegweb.com/
http://www.vegcooking.com/
http://www.theppk.com/
http://www.everydaydish.tv/
http://blog.fatfreevegan.com/
http://veganyumyum.com/
http://www.rhymeswithvegan.com/
http://www.recipezaar.com/
http://www.vegetariantimes.com/
http://www.godairyfree.com/bloom-
Here are two for you.
Amish Macaroni Salad
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
DIRECTIONS
1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
Amish Potato Salad
6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing
DIRECTIONS
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.
3. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.What is a good salad recipe?
Cranberry Raspberry Spinach Salad
1 large pkg. spinach salad leaves
1/3 pkg goat cheese
3/4 cup walnuts
1/2 cup dried cranberries
1 bottle raspberry vinaigrette
Divide the spinach leaves onto 4 small saucers (or plates).
Put the goat cheese into small pieces (about the size of a crouton).
Sprinkle onto of the salads.
Sprinkle the walnuts on each salad.
Sprinkle the dried cranberries on each salad.
Top with Raspberry Vinaigrette.
Spinach Salad
8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Ingredients Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Directions
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper and serve immediately.
Check here:
http://vegweb.com/
http://www.vegcooking.com/
http://www.theppk.com/
http://www.everydaydish.tv/
http://blog.fatfreevegan.com/
http://veganyumyum.com/
http://www.rhymeswithvegan.com/
http://www.recipezaar.com/
http://www.vegetariantimes.com/
http://www.godairyfree.com/
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