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Chicken Caesar Salad

Servings: 7

4 1 oz. slices French bread
Vegetable cooking spray
1/2 ts Garlic powder
2 lb Boneless chicken breasts
1/3 c Fresh lemon juice
1/4 c Red wine vinegar
1 tb Olive oil
1 ts Anchovy paste
1/4 ts Fresh ground pepper
5 cl Garlic
9 c Romaine lettuce
1/4 c Grated parmesan cheese

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

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

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

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

Servings: 4

1 lb 4 oz red new potatoes,
-scrubbed and quartered
3/4 c Nonfat plain yogurt
1/4 c Minced scallions
2 tb +2 t low cal mayonnaise
1 tb Cider or red wine vinegar
2 ts Dijon or spicy brown mustard
1 ts Basil
1/4 ts Salt
1/8 ts White pepper
2 lg Hard cooked eggs, chopped
2 sl Cooked turkey bacon crumbled

1. In a large saucepan, over high heat, bring potatoes and enough
water to cover to a boil. Reduce heat to low, and simmer 15-20 min.
Drain potatoes; let cool to room temperature.

2. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise,
vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon.
Add potatoes, and toss gently to coat. Cover and refrigerate at least
2 hours before serving.
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Melon, Hearts of Palm, and Prosciutto Salad

Servings: 4

8 c Mesclun salad mix* or 4 oz bag mixed greens, chilled
14 oz Hearts of palm; drained cut into 1/2 inch slices
2 c Diced cantaloupe
1/4 lb Prosciutto; thinly sliced or boiled ham cut into 2 inch pieces
1/2 c Red-wine vinaigrette

In salad bowl, combine first four ingredients. Add dressing and toss.

*Mesclun is a mixture of shoots and leaves from slightly bitter
lettuces--endive, mache, arugula, dandeline and oak leaf.
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Pesto Potato-Sausage Salad

Servings: 8

1 1/2 lb Red potatoes; small, halved or quartered if large
1 lb Smoked hot sausage or kielbasa
1 pt Cherry tomatoes; halved
2 tb Red-wine vinegar
1/3 c Prepared pesto

1. In large skillet, combine potatoes with enough salted water to cover.
Heat to boiling; simmer until tender. about 12 minutes. Dain; place in
large bowl.

2. Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices.
In skillet used to cook potatoes, saute' sausage over medium-heat until
browned, about 10 minutes. With slotted spoon, transfer to bowl with
potatoes; add tomatoes.

3. In small bowl, combine vinegar, pesto, and 1/2 t freshly ground pepper;
mix. Add to potato mixture; toss. Serve warm or at room temperature.
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Salsa Pasta Ole'

Servings: 4

1/2 lb Farfalle pasta; (bow ties)
1/2 c Vegetable oil
2 bn Scallions; cut into 3 inch julienne
3/4 c Bottled hot or medium salsa
4 oz Jack cheese; shredded or Montery Jack cheese

1. In large saucepan, in boiling, salted water, cook pasta as package
label directs, until al dente.

2. Meanwhile, in medium skillet, heat oil over medium-high heat; in
batches, fry scallions until crisp and beginning to brown, about 2 minutes
each batch. Drain on paper towels.

3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat.
Plce in serving bowl; to with ffried scallions.
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Salsa Vinaigrette

Yield: 2

1 lg Tomato; quartered
1/4 sm Red onion
1/2 c Olive oil
1/4 c Red wine vinegar
1/2 c Chopped fresh cilantro, opt.
1/4 c Freshly sqeezed lime juice
1 Garlic clove; peeled
1 Fresh hot chile pepper -- seeded and minced
1/2 ts Fine sea salt
1/8 ts Freshly ground black pepper

Spicy flavors give this traditional vinaigrette a Mexican twist. If
you want a hotter taste, just add a few of the hot chile pepper
seeds. Toss this dressing with Romaine lettuce and sliced red onions.

Put all the ingredients into a blender and blend until smooth. This
keeps in the refrigerator for 5 days.

Makes 2-1/2 cups
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Baja Chicken Pasta Salad

Yield: 6 servings

3/4 lb Chicken Breast; *
6 oz Dried Mixed Fruit; **
1 c Ring Macaroni Or Orzo; Raw
1 c Jicama; Cubed
2 Green Onions/Tops; Sliced
1/2 c Mayonnaise Or Salad Dressing
2 tb Sour Cream Or Plain Yogurt
1 t Red Chiles; Ground
1/4 t Salt

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

Heat enough salted water to cover the chicken breast (1/4 tsp
salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the
chicken breast.
Cover and heat to boiling, reduce the heat and simmer until the
chicken is done, about 15 to 20 minutes. Remove the chicken with a
slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo
gradually so that the water continues to boil. Boil, uncovered,
stirring occasionally, just until the ring macaroni is tender, about
6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with
cold water and drain again. Cut the chicken into 1/2-inch pieces and
mix with the fruit, macaroni, jicama and onions. Mix the remaining
ingredients and toss with the chicken mixture. Cover and refrigerate
until chilled, at least 2 hours.
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Cool Lemon Chicken Salad

1/2 C Miracle Whip
2 T chopped fresh basil OR 2 t dried basil
1 T lemon juice
1 t grated lemon rind
2 C chopped, cooked chicken &/or turkey
1 C halved red or green grapes
1/2 C halved chinese pea pods
1/2 C thin sliced red onion
lettuce leaves

Mix dressing, basil, juice and peel in large bowl. Add remaining
ingredients, except lettuce. Mix lightly and refrigerate. Serve on
lettuce lined platter.

Serves 4

Notes: For my family I double this recipe, using 1 lemon
for the grated peel and the juice but only use about 3 t dried basil.
I remove the strings, and blanch the peas pod. Instead of the red
onion I use green onion - including tops, sliced. I, also add chopped
tomatoes, bean sprouts, and/or sliced black olives. I serve it on
shredded lettuce for easier eating.
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CAESAR DRESSING FOR SPINACH SALAD

Here's one I haven't tried that was invented by someone 'bored with
bacon bits and mushrooms'. It looks good, and somewhat similar to the
Caesar dressing I usually make.

1 egg
1 garlic clove
3 anchovy fillets
1-1/2 tsp Dijon mustard
pinch white pepper
2 cup olive oil
1 Tbsp Parmesan cheese, grated
2 Tbsp lemon juice
1 Tbsp red wine vinegar

In food processor or blender, combine egg, garlic, anchovy, mustard
and pepper; blend until smooth. With machine running, very gradually
add olive oil; mixture will thicken to mayonnaise consistency. Blend
in Parmesan, lemon juice and vinegar (add more vinegar to taste if
desired). Serve over spinach greens.

Makes about 2 cups, enough for about 8 servings.
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Fruit Slaw

Yield:

1 cn Crushed pineapple, 20 oz.
Well drained
1 Philadelphia cream cheese
8 oz. softened
3 c Shredded cabbage
1 c Chopped celery
1 c Chopped apple
1/2 c Chopped nuts

Combine pineapple & cream cheese mixing until well blended. Add
combined remaining ingredients. Toss lightly. Chill.
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Purple People Eater Salad

Yield:

2 pk Strawberry jello 3 oz. pkgs
1 c Boiling water
1 cn Crushed pineapple, small can
Undrained
1 cn Blueberries in heavy syrup
Undrained
1 c Cool Whip
1/2 c Chopped nuts

Dissolve Jello in boiling water. Add pineapple and blueberries with
syrup. Refrigerate until thick. Fold in Cool Whip and nuts. Chill
until firm before serving.
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Uncle Ben's Rice Salad

Yield:

1 c Mayonnaise
1 c Sliced celery
1/2 c Finely chopped onion
1/4 ts Salt
1 1/2 c Chilled cooked rice
1/2 c Pared, diced cucumber
4 Radishes, sliced
2 Hard boiled eggs, chopped

Combine mayonnaise, celery, onion, mustard, salt. Stir into chilled
rice. Cover and chill. Stir in remaining ingredients before serving.
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Italian Macaroni Salad

Yield:

1 lb Shell macaroni, cooked and
Drained
3/4 c Chopped celery
3/4 c Chopped green pepper
3/4 c Chopped onions
3/4 c Chopped carrots
Dressing
1 cn Tomato soup
1 c Sugar
2/3 c Vinegar
2/3 c Oil
Salt & pepper to taste

Mix well. Pour dressing over above mixture. Refrigerate overnight
before serving.
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Macaroni Cheese Salad

Yield:

1 sm Box of elbow macaroni Cooked, drained and cooled
1 c Chopped ham cut into cubes
1 c Cubed cheddar cheese
1/2 c Chopped celery
1/3 c Chopped green pepper
1/4 c Sliced green onion
2 tb Chopped canned pimiento
1/4 c Drained pickle relish
1/2 c Mayonnaise
1 tb Prepared mustard
1/4 ts Salt

Combine first 8 ingredients. Blend mayonnaise, mustard and salt and
add to mixture. Toss lightly, chill and serve on lettuce.
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Bean Salad

Yield:

8 sl Bacon
1 c Onion, thinly sliced
1 c Fresh mushrooms, sliced
2 c Canned green beans, drained
1/2 c Reserved bean liquid
1 tb Soy sauce
1 tb Wine vinegar
2 tb Cornstarch
1 tb Honey
1/4 c Slivered almonds (blanched)

Fry bacon until crisp. Drain all but 2 tb drippings. Saute onion &
mushrooms until tender but crisp. Add drained beans to skillet.
Blend bean liquid, soy sauce, vinegar, cornstarch & honey. Pour into
skillet and cook over low heat until sauce thickens slightly. Add
almonds and place into serving dish. Top with crumbled bacon.
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Indonesian Salad with Spicy Peanut Dressing

Yield: 6 servings

-----------------------FOR THE SALAD----------------------------
3 tb Vegetable oil
Salt to taste
1 lb Firm tofu; patted dry and cut into 1/4" cubes
2 sm Potatoes; boiled cut into bite-size wedges
1/2 lb Fresh spinach; cleaned steamed, and chopped
1/2 sm Head green cabbage; shredded and lightly steamed
1/2 lb Mung bean sprouts washed thoroughly

----------------------FOR THE DRESSING---------------------------
4 Garlic cloves
1/4 c Roasted peanuts
5 ts Soy sauce or tamari
3 tb Lime or lemon juice
4 ts Brown sugar
1/4 ts Cayenne pepper
2 tb Water

Heat the oil and salt in a medium frying pan over medium heat. Add
the tofu in small batches and saute until lightly browned on both
sides, about 5 minutes. Remove with a slotted spoon and drain on a
paper towel.

Arrange the bean curd, potatoes, spinach, and cabbage on individual
plates.

Prepare the dressing by placing all of the dressing ingredients in a
blender and blending until smooth. If the dressing seems too thick,
add another teaspoon of water.

Top the vegetables and bean curd with the bean sprouts and dressing,
and serve immediately.

Preparation time: 1 hour
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SHRIMP MAQUECHOUX SALAD

1 quart cold water
1/2 large lemon, cut in two
6 tablespoons salt
1/4 cup Louisiana hot sauce
1 1/2 teaspoons cayenne pepper
2 tablespoons minced garlic
2 1/4 pounds shrimp with heads on
1/4 cup olive oil
2 large green bell peppers, diced finely
2 large red bell peppers, diced finely
Kernels from 3 ears corn
1 medium red onion, diced finely
2 tablespoons minced
cilantro, optional
Salt to taste
1 teaspoon white pepper, or to taste
Juice of 1 large lime
Bibb lettuce and radicchio leaves

Place water in a large, deep pot. Squeeze the lemon juice into it and
add the squeezed lemon. Add the salt, hot sauce, cayenne and garlic and
bring to a boil over high heat. Add the shrimp and cook for one minute.
Allow shrimp to cool slightly in the boil then drain and peel. Set
aside.

Heat olive oil in a deep skillet over a medium-high flame and saute
peppers, corn and onion until just wilted, about five minutes. Do not
brown. Stir in cilantro, salt and pepper. Then add the lime juice. Mix.
Add shrimp and toss.

Serve on Bibb lettuce and radicchio leaves. Serves six.
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Spinach Salad #7

Servings: 6

2/3 c Vegetable oil
1/4 c Red wine vinegar
2 ts Lemon juice
2 ts Soy sauce
1 ts Sugar
1 ts Dry mustard
1/2 ts Curry powder
1/2 ts Salt
1/2 ts Seasoned pepper
1/4 ts Garlic powder
1 pk (10-oz.) fresh spinach, torn
Into bite-size pieces
5 Bacon strips, cooked and
Crumbled
2 Hard-cooked eggs, sliced

Combine first 10 ingredients in a jar; cover tightly and shake until
well mixed; set aside. Place spinach in a large salad bowl. Just before
serving, pour dressing over spinach and toss gently. Garnish with
crumbled bacon and egg slices.

Yield: 6 - 8 servings.
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Perfection Salad

Yield:

1 Envelope of Knox gelatin
1/2 c Cold water
1/2 c Mild vinegar
2 c Boiling water
2 c Celery (cut small)
2 tb Lemon juice
1/2 c Sugar
1 tb Salt
1 c Cabbage (finely shredded)
1/4 cn Sweet red peppers (cut fine)

Soak gelatin in cold water for 5 minutes. Add vinegar, lemon juice,
boiling water, sugar and salt. Stir until dissolved. Strain. When
beginning to set add remaining ingredients.
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Roasted Garlic with Cumin-Eggplant & Capellini

Yield: 4 servings

3 ea Garlic heads, broken into -- cloves but unpeeled
4 tb Olive oil
Salt & cayenne
1 ea Eggplant, thinly sliced -- lengthwise
2 ts Cumin
12 oz Capellini
Juice of 1/2 lemon
2 ts Cilantro, chopped

Place whole, unpeeled garlic cloves on a baking sheet in a single
layer & sprinkle with 2 tb olive oil & salt to taste. Roast at 350F
for 30 minutes. Raise the heat to 400F & continue to roast for
another 10 minutes. Remove from oven & cool. When cool enough to
handle, peel & toss with the remnants of the oil they were cooked in.
Set aside.

Brush eggplant slices with rest of olive oil & sprinkle with 1 ts
cumin. Broil until the eggplant is browned in spots & tender, cut
into matchstick pieces.

Cook pasta to al dente & drain.

Toss pasta with the eggplant & garlic flesh. Season with salt,
cayenne, rest of cumin & the lemon juice. Let cool to room
temperature & serve, garnished with cilantro.
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Carrot Slaw with Cashews

Yield: 6 servings

3 c Carrots, shredded
1 qt Boiling water
1/2 ea Serrano chili, seeded &
-- minced
2 tb Lime juice
1/2 tb Maple syrup
2 tb Cashew pieces, toasted
1 tb Cilantro, chopped

Place carrots in a colander. Pour boiling water over them, drain
well. Combine chili, lime juice & maple syrup in a bowl & whisk with
a fork. Add carrots, cashews & cilantro & toss to mix. Serve at room
temperature or chilled.
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Fish Salad with Coconut Milk

Anjuli is an unusual sort of salad that is sometimes mixed with coconut
milk and lemon juice and served over hot rice. I prefer it served more
conventionally as a salad.
 

3 Tbsps corn or peanut oil
1 lb fillet of flounder, sole, haddock, or similar
fish, cut into 2-in cubes
1 lb, (about 3) small eggplants, cut into 1/4-in thick slices
2 cups rich coconut milk
1/4 cup lemon juice
1 tsp salt
1 tsp fresh hot green chili, thin-sliced
1 medium potato, cooked in its skin until soft, peeled,
and cut into 1/2-in cubes
2 small (1/2 cup) onion, sliced very thin
4 scallions, cut into 1/4-in thick slices

1. In a skillet, heat the oil. Add the fish cubes and brown over
moderate heat for 5 minutes. Remove with a slotted spoon and set aside.

2. Fry the eggplant slices, covered, in the same oil until soft, about 3
minutes. Drain on paper towels.

3. In a serving bowl, put the coconut milk, lemon juice, salt, and
chili. Mix well. Add the other ingredients by layers, starting with the
potato cubes, then the onion rings, scallions, fish cubes, and finally
the eggplant on top.

Chill briefly in the refrigerate or serve at room temperature. Makes 4
to 6 servings.
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Couscous Salad

Yield: 6 servings

2 c Cooked couscous
6 Green onions, chopped
2 md Tomatoes, seeded and chopped
1 c Cucumber, seeded and chopped
2 c Cooked garbanzo beans
1 c Chopped parsley

--------------------------DRESSING-------------------------------
3/4 c Olive oil
1/2 c Lemon juice
4 Garlic cloves
2 ts Dijon mustard
1 ts Ground coriander
1 ts Salt
Ground black pepper

Mix all ingredients together and toss with dressing.
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BEER POTATO SALAD

Yield: 8 servings

3 lb Potatoes
2 c Diced celery
1 sm Onion; chopped
Salt
1 c Mayonnaise
2 tb Prepared mustard
1/4 ts Hot pepper sauce
1/2 c Beer
2 tb Chopped parsley

Cook potatoes in skins until tender. When cool, peel and dice. Add
celery and onion and season to taste with salt. Blend mayonnaise with
mustard and hot pepper sauce. Gradually stir in beer. Add parsley. Pour
over potato mixture. Mix lightly with fork. Chill.
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Roasted Pepper And Snow Pea Salad

Yield: 4 servings

2 Red bell peppers
3/4 lb Snow peas
Salt; to taste
1 sm Red onion; peeled
1 tb Dijon mustard
2 tb Red-wine vinegar
1/2 ts Ground cumin
Pepper; to taste
1/4 c Olive oil
1/2 c Finely chopped parsley

Preheat broiler or prepare a charcoal grill. Place peppers under broiler
or on grill and cook on all sides until skin is well charred. When cool
enough to handle, split peppers in half, core and discard charred skin.
Cut peppers lengthwise into thin strips. There should be about 1 cup.
Put the strips in a salad bowl.

Bring enough water to a boil to cover the snow peas and boil 2 minutes.
Drain in a sieve. Run cold water over snow peas and drain. Add to salad
bowl.

Cut onion in half, then cut each half crosswise into thin slices and add
them to the bowl.

Put mustard, vinegar and cumin in a separate bowl and add salt and
pepper. Beat vigorously with a whisk, adding oil. Stir in the parsley.
Pour dressing over vegetables and toss.
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Sassy Slaw

Yield: 4 servings

3 tb Sour Cream, reduced fat
3 tb Apple Cider Vinegar
2 t Sugar
1 t Salt
6 dr Tobasco Sauce, or Hot Sauce
1 lb Cabbage, sliced thin
1/4 sm Red Onion, chopped
1/4 ea Green Pepper, chopped
1 ea Carrot, shredded

Stir together sour cream, vinegar, sugar, salt and tobasco sauce in
small bowl. Cover with plastic wrap and refrigerate 1 to 2 days. Place
cabbage, onion, pepper and carrot in plastic storage bag. Seal.
Refrigerate 1 to 2 days. Before serving, combine sour cream mixture and
cabbage mixture in large bowl. This may be done up to 1 day before
serving. Serve cold.
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Citrus Slaw

Serves 14 (1/2 C per serving)

1 C Hellmann's Reduced Fat Cholesterol Mayonnaise Dressing
OR Light Mayonnaise
1/3 C frozen orange juice concentrate, thawed
2 t sugar
3/4 t salt
1/4 t pepper
8 C shredded red or green cabbage
2 C shredded carrots
1 green pepper, seeded, quartered and thinly sliced

In large bowl whisk together first five ingredients. Add remaining
ingredients; toss to coat. Cover and chill before serving.
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Ranch Style Dressing Mix W/Variations

6 tablespoons creamora
4 tablespoons lemonade drink powder
1 tablespoon onion salt
1 tablespoon onion powder
1 tablespoon homemade gravy mix powder
1 tablespoon salt spice -- (separate recipe)
1 tablespoon dry minced parsley
1/2 teaspoon garlic salt
1/2 teaspoon dry dill weed
***DRESSING***
1/2 cup mayonnaise
2 tablespoons ranch dressing mix
1/4 cup milk
1 teaspoon lemon juice

MIX-Combine the ingredients together well, using a fork to blend. Store
in covered container at room temp up to 1 year. Makes 1 cup mix.

TO USE-Blend the mayo and powder mix well. Combine milk and lemon juice.
Let stand 2 to 3 minutes to thoroughly sour. Stir it into dressing
mixture. Makes 1 cup of prepared dressing.

THOUSAND ISLAND RANCH-Into 1 c prepared dressing, blend 1/4 c bottled
chili sauce, 2 tb relish. Makes 1-1/3 cup. CUCUMBER RANCH-Peel and grate
or put through blender 1 med cucumber to a pulp. Combine with 1 ts
celery seed and blend into 1 cup prepared dressing. Makes 1-3/4 cup.
ITALIAN CREAMY RANCH-Into 1 c prepared dressing, blend with fork 1 ts
dry minced oregano leaves, 1/2 ts basil leaves, 2 tb chopped dill
pickle, 3 tb dill pickle juice and 4 tb oil. Makes 1-3/4 cup.

CATALINA RANCH-Into 1 cup prepared dressing, blend with fork, 1 ts chili
powder, 1/2 ts paprika, 3 tb ketchup, 1/4 ts cumin powder, 2 tb sugar
and 1 tb vinegar. Makes 1-3/4 cup.
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Authentic Greek Salad

1 large head romaine lettuce -- rinsed, drained,
1 large tomato -- seeded and chopped
1 large cucumber -- peeled and cubed
1 large green pepper -- cut into 1" cubes
1 bermuda onion -- thinly sliced
4 stalks celery -- sliced
1/4 pound greek feta cheese -- crumbled
1/4 pound calamata olives
** oil dressing **
1/2 cup imported olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 small garlic clove -- minced
1/2 teaspoon dried oregano -- crumbled
several grindings of black pepper

Into a large wooden salad bowl, tear the lettuce into bite-sized pieces,
discarding the tough lower stems. Add tomato, cucumber, pepper, onion
which has been separated into rings, celery, feta, and olives. Pour
olive oil dressing over all and toss well. Serve immeiately, with crusty
sesame-seeded bread, a pot of sweet butter, and a hearty red table wine.

Oil Dressing: Place all ingredients in a jar, cover tightly, and shake
well to blend. Refrigerate until use. Shake well before using.
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Sesame Pasta Salad

2 lbs. rotini pasta

2 med. cucumbers, quartered lengthwise and sliced thin
crosswise (2 1/2 cups)
1 cup coarsely chopped carrots
1/2 cup sliced radishes (quarter large slices)

Sesame Dressing:
1 1/2 cups reduced-calorie or regular mayonnaise
1/3 cup water
3 Tb soy sauce
1 1/2 Tb minced gingerroot
1 Tb dark Asian sesame oil
1 Tb distilled white vinegar

1. Bring a large pot of lightly salted water to a boil. Add the pasta
and cook according to the package directions. Drain in a colander, rinse
under cold running water, and drain again. (There will be about 16 cups
cooked pasta.)

2. Meanwhile, make the dressing. In a medium-size bowl, whisk together
the mayonnaise, water, soy sauce, ginger, sesame oil, and vinegar until
well blended.

3. In a large bowl, combine the pasta, cucumbers, carrots, and radishes.
Add the dressing and toss to mix and coat. Cover with plastic wrap and
chill for at least 1 hour (or up to 8 hours) for the flavors to develop.
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Sunshine Salad

1 1/2 cups cooked elbow macaroni
1 cup green beans -- sliced
1/2 red capsicum -- finely sliced
1/2 cup celery -- finely sliced
1/4 cup chopped shallots
2 tablespoons mayonnaise
shredded lettuce for serving

1. Combine all ingredients in a large salad bowl and toss thoroughly.

2. Chill until needed. Serve on a bed of shredded lettuce.
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Pig in the Garden Salad

9 Cups mixed salad greens
3/4 Cup sliced celery
3/4 Cup chopped green pepper
1 Cup shredded Monterey Jack cheese -- 4oz
1 Cup shredded Cheddar cheese -- 4oz
3 Cups warm shredded grilled pork
6 Small tomatoes, cut into wedges
Cheesy-Barbecue Salad Dressing

Combine first 3 ingredients; toss and arrange on plates. Combine
cheeses; sprinkle over greens. Top with pork; arrange tomatoes on
plates. Serve with Cheesy-Barbecue Salad Dressing.

Cheesy-Barbecue Salad Dressing

1 cup barbecue sauce
1 (9-ounce) can Cheddar cheese dip
1/3 cup sour cream
1/2 cup buttermilk
1/2 cup mayonnaise or salad dressing
1 tablespoon sugar
Combine all ingredients using a wire whisk; chill. Yield 3 cups
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Pasta Cheddar Cheese Salad

1 Container Ricotta Cheese -- 15Oz
1 Large Cucumber, Peeled & Cut In Chunks
1 Green Onion With Top, Cut In 1" Pieces
7 Sprigs Fresh Parsley, Stems Removed
1 Clove Garlic, Peeled
1/2 Teaspoon Salt
1/2 Teaspoon White Pepper
4 Cups Pasta Spirals Or Twists -- 1 Pound
2 Small Green Or Red Peppers, Cut 1/2" Pieces
1 Cup Shredded Cheddar Cheese -- 4Oz

Fit food processor with steel cutting blade Add Ricotta cheese,
cucumber, onion, parsley garlic, salt and white pepper; cover. Process
until well combined. Pour into large bowl.

Cook pasta according to package directions; drain. Immediately add hot
pasta to bowl with dressing mixture. Stir to thoroughly coat pasta. Add
green peppers and Cheddar cheese; mix lightly Season with additional
salt and white pepper to taste, if desired. Serve immediately or cover
and refrigerate up to 3 days. For maximum flavor, bring to room
temperature before serving; toss lightly.
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Blt Chicken Salad.

1/2 Cup Mayonnaise
1/4 Cup Commercial Barbecue Sauce
1 Tablespoon Finely Chopped Onion
1 Tablespoon Lemon Juice
1/2 Tablespoon Pepper
8 Cups Shredded Lettuce
2 Large Tomatos , Chopped
2 Cups Chopped Cooked Chicken
8 Slices Bacon -- cooked,Drained,Crumb
2 Hard -Cooked Eggs -- Sliced

Combine mayonnaise, barbecue sauce , onion, lemon juice, and pepper in a
bowl; mix well, cover, and chill. Combine Lettuce, tomatoes, and
chicken; toss to mix. Just before serving , place salad on individual
salad plates. Spoon dressing over salad, and sprinkle with bacon.
Garnish with egg slices.
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Mexicali Salad

Dressing (see recipe below)
2 Cups shredded lettuce
1 Can kidney beans -- (15oz) rinsed and
drained
2 Medium tomatoes -- chopped
1 Tablespoon chopped green chiles -- (1 to 2)
1/2 Cup chopped black olives
Picante sauce to taste
1 Cup grated cheddar cheese (divided)
1/2 Cup crushed corn chips

Prepare dressing. Toss lettuce, beans, tomatoes, chiles and olives.
(Lettuce mixture may be prepared in advance.) Just before serving, layer
in bowl; lettuce dressing, picante sauce, half the cheese, chips and
remaining cheese. Note: If desired add a layer of cooked ground beef,
drained whole-kernel corn or drained black beans.

Avocado Dressing

3/4 pound ripe avocados
1/2 cup sour cream
2 tablespoons bottled Italian salad dressing
1 teaspoon minced onion
3/4 teaspoon chili powder
1/4 teaspoon salt

Combine avocados, sour cream, salad dressing, onion, chili powder and
salt.
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Orange-Ginger Dressing

1/2 cup seasoned rice vinegar
1/2 cup orange juice
1/2 teaspoon grated, peeled fresh ginger
1/2 teaspoon soy sauce
1/8 teaspoon Asian sesame oil
1/8 teaspoon of good quality olive oil

Into small bowl or jar, measure all ingredients. Mix with wire whisk or
fork (or cover jar and shake) until blended. Cover and refrigerate. Stir
or shake before using.
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Mandarin Orange Salad

2 sm. boxes (or 1 lg. box) Orange flavored gelatin
6 cups of water
2 sm boxes Tapioca pudding
2 sm. boxes vanilla pudding
3 sm cans of mandarin oranges (drained)
1 lg. container of Cool Whip

Heat six cups of water with gelatin, tapioca and vanilla pudding
together. Let come to a rolling boil -- the tapioca will become very
apparent and the bright orange color will also. Stop. Let mixture cool 2
hours. (I know but it makes it all the better)
Fold in mandarin oranges and then Cool Whip. Mix well.
Refrigerate. Serve.
This recipe serves 6-10
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Mixed Fruit Salad

Makes a lot!!!!

3 cups juice from fruits used
1 small pkg. lemon jello
1 pkg. tapioca vanilla pudding
2 cans (20 oz) chunk pineapple (I used 1)
1 can (16 oz) fruit cocktail or pear slices (I used 1 can pear slices)
1 can (16 oz) sliced cling peaches (I used 2 cans)
2 cans (11 oz) mandarin oranges (I used 1)
Maraschino cherries
4-5 bananas

You can vary the fruit however you like - just so you have 3 cups juice
to use.

Cook juice, jello and pudding until thick and tapioca is clear. Add 1
cup small marshamallows, stirring until dissolved. Let cool. Add drained
fruit. Let stand in refrigerator until set. Before serving, add 4-5
sliced bananas and some minced marashino cherries.
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Smooth Fruit and Cheese Salad

3-ounce (small) package Gelatin, Orange Flavor
12 ounces Cottage Cheese
One 20-ounce can pineapple chunks, drained
One 11-ounce mandarin oranges1 ounce whipped topping, thawed

Sprinkle gelatin over cottage cheese. Stir in fruit. Fold in whipped
topping. Chill thoroughly. Serves 8.

See also Mandarin Orange Salad.
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PASTA SALAD WITH PROSCUITTO AND PEAS

Dressing:
2 anchovies -- (2 to 3)
1/2 teaspoon cracked black peppercorns
1/4 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
1 small egg
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 tablespoon minced garlic
1 teaspoon dry mustard
1/2 teaspoon celery salt
1 dash hot sauce -- (1 to 2)
1 dash Worcestershire sauce -- (1 to 2)

Salad:
1 tablespoon olive oil
1 pound pasta -- small tubes or
shells
1/4 cup extra virgin olive oil
2 cups fresh or frozen peas
1 large red onion -- julienned
1/2 pound prosciutto -- sliced 1/16 inch
1 thick and julienned

Combine anchovies, black pepper, and olive oil in a blender. Puree about
23 minutes until very smooth. Add grated Parmesan and blend briefly to
combine.
Bring a small saucepan of water to a boil. Place a refrigerated egg on a
slotted spoon and into boiling water. Cook 1 1/2 minutes, remove, and
reserve.
Place remaining dressing ingredients in a large bowl and whisk in
anchovy mixture. Crack open egg and spoon (including the parts that are
uncooked) into mixture. Whisk until combined. The dressing may be
refrigerated.
Bring 1 gallon salted water to a rolling boil in a large stockpot. Add 1
tablespoon olive oil, and pasta, and cook until al dente, about 6 to 8
minutes. Drain in a colander, shaking vigorously, and immediately
transfer to an oiled cookie sheet or clean countertop to cool. When
cooled, transfer to a bowl, and toss with a little extra virgin olive
oil to coat. Cover with plastic wrap and set aside at room temperature.
Cook peas. Immediately rinse with cold water and reserve.
Heat olive oil in a large skillet over high heat. Add onions and cook
until golden. Remove from heat. Transfer to a medium bowl and set aside
to cool. Stir in peas, prosciutto and dressing. Pour over reserved
pasta, toss well, and serve. Yield: 4 to 6 servings
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Blue Cheese Dressing

1/4 cup crumbled blue cheese
3/4 cup sour cream -- divided
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 teaspoons -- up to 1-1/2
Worcestershire sauce -- optional
Salt and pepper to taste

In a small bowl, mash blue cheese with a fork. Add 2 tablespoons sour
cream, beat until smooth. Stir in all remaining ingredients. Serve over
mixed greens. Yield: 1 cup.
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Cherry Pineapple Salad

3 packages cherry-flavored gelatin -- (3 ounces each)
2 1/3 cups boiling water
1 can pineapple tidbits -- liquid drained and
-- reserved (20
-- ounces)
2 cans pined dark sweet cherries -- liquid drained and
-- reserved (16-1/2
-- ounces each)
1/3 cup lemon juice
1/3 cup whipping cream
1/3 cup mayonnaise
2 packages cream cheese -- softened (3 ounces
-- each)
1 dashes salt
1/2 cup coarsely chopped nuts

In a mixing bowl, dissolve gelatin in water. Combine pineapple and
cherry juices to measure 2-1/2 cups; add along with lemon juice to
gelatin. Divide gelatin in half. Set halt of the gelatin aside and chill
other half until partially set. Fold pineapple into chilled gelatin:
pour into a 13-in. x 9-in. x 2-in. pan. Chill until almost firm. Whip
cream, mayonnaise, cream cheese and salt until light and fluffy. Spread
over chilled gelatin layer. Refrigerate until firm. Chill remaining
gelatin mixture until partially set. Fold in cherries and nuts; spread
over cream cheese layer. Chill for at least 3 hours. Yield: 12-16
servings.
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Curried Chicken Fruit Salad

1 can mandarin oranges -- drained (11 ounces)
1 can pineapple tidbits -- drained (8 ounces)
1 can water chestnuts -- drained (8 oz)
4 cups cubed cooked chicken
2 cups seedless red or green grapes -- halved
1 cup chopped celery
lettuce leaves
sliced almonds

In a large bowl, combine the oranges, pineapple water chestnuts,
chicken, grapes and celery. In a small bowl, combine all dressing
ingredients. Pour over salad; toss well to coat. chill l hour. Serve on
a bed of lettuce; sprinkle with almonds. Yield: 8 servings.
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Strawberry Spinach Salad

2 bunches fresh spinach -- washed and dried
1 pint fresh strawberries -- hulled and sliced
1/2 cup sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoons finely chopped onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup vegetable oil
1/4 cup cider vinegar

Arrange spinach and strawberries on individual salad plates or in a
large salad bowl. Place the next six ingredients in a blender or food
processor. With unit running, add oil and vinegar in a steady stream.
Blend until thickened. Drizzle over salad; serve immediately. Yield: 6-8
servings.
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Herbed Potato and Tomato Salad

1 pound small red potatoes -- halved
5 plum tomatoes -- cut into quarters
1/2 cup fresh basil -- chopped
1/2 cup fresh mint -- chopped
1 small onion -- finely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
Salt and freshly ground black pepper

Boil potatoes in enough water to cover by 2 inches until tender, about
10 minutes. Drain and let cool. in medium combine potatoes, tomatoes ,
herbs and onion. pour oil and vinegar over potato mixture and toss.
Sprinkle with salt and pepper. Let stand about 1 hour for flavors to
develop. Makes 6 servings.
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Classic French-Style Potato Salad

Yield: 4 servings

2 lb Yukon Gold Potatoes; scrubbed, not peeled
11/3 c dry white wine
salt; to taste
white pepper to taste; freshly ground
1/2 c extra-virgin olive oil
1 tb shallots; minced
2/3 c scallions; chopped

Boil the whole unpeeled potatoes in generously salted water until fork
tender, 20-30 minutes, depending on size. As soon as you can handle the
potatoes, but while they're still warm, slice them just under 1/2 inch
thick with a very sharp knife.

In a small saucepan over medium heat, boil the wine until it's reduced
by half. Sprinkle the salt, pepper, and hot reduced wine over the warm
potatoes; toss gently. Add the olive oil, tossing just until combined,
and then add the shallots and scallions. Taste and adjust the
seasonings. Serve at room temperature.

VARIATIONS

Follow the basic recipe above - just omit the scallions - and substitute
one of the following combinations.

Chopped tomato, diced crisp bacon, and hard cooked egg.

Chopped anchovies and sliced roasted red peppers.

Chopped olives, minced garlic, and cubed chicken or turkey.

Paprika, capers, and smoked salmon (To avoid cooking the salmon, don't
add it until the salmon is at room temperature).
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Buffalo Chicken Salad

Yield: 4 servings

4 Skinless; boneless chicken
; breast halves
1 tb Melted unsalted butter
3 tb Olive oil
2 ts Tabasco sauce
Salt and pepper; to taste
2 tb Fresh orange juice
1/2 ts Dijon mustard
1/2 ts Sugar
1 c Celery; diced 1/4"
1 c Carrots; diced 1/4"
1 c Red radishes; diced 1/4"
1 c Seedless cucumber;diced 1/4"

----------------***BLUE CHEESE SAUCE***-----------------------
1/4 c Sour cream
1/4 c Mayonnaise
1/4 c Crumbled blue cheese
1/2 ts Cider vinegar
1/2 ts Fresh lemon juice
1 ds Tabasco sauce
1/2 ts Finely chopped onion
1 pn Finely chopped garlic
Salt and pepper; to taste
1 ts Chopped parsley
2 tb Chopped flat-leaf parsley

Rinse the chicken breasts, pat dry and place in a bowl. Toss with the
butter, 1 tablespoon olive oil, Tabasco, salt and pepper. Marinate,
covered, at room temperature for 30 minutes or in the refrigerator for 2
to 3 hou rs.

2. For the vinaigrette, combine the orange juice, mustard, sugar, salt a
nd pepper to taste, and the remaining 2 tablespoons olive oil. Set
aside.

3. Grill chicken over high heat, 3 inches from the heat source, 4 to 5
minutes per side or until cooked through. Slice chicken through the mid
dle lengthwise from left to right.

4. To serve, toss the celery, carrots, radishes and cucumber in a bowl w
ith the reserved vinaigrette. Divide the salad among 4 plates. For each
se rving, place the bottom half of a chicken breast on top of the salad;
lay the t op breast half at a slight angle atop. Dollop each with a
generous tablesp oon of the Blue Cheese Sauce. Sprinkle with parsley.

For the Blue Cheese Sauce: Fold the sour cream and mayonnaise together
in a bowl. Add the blue cheese and fold gently 97 do not mash the
cheese. Fold in the remaining ingredients and adjust the seasonings to
taste.
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Blue Cheese Dressing #2

Yield: 4 Servings

2/3 c Mayonnaise
1/3 c Sour cream
1/3 c Crumbled blue cheese

In a bowl combine well the mayonnaise, the sour cream and the blue
cheese .

Yield: Approximately 1 1/3 cups
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Molded Lime Salad

2 cups boiling water
1 package lime flavored gelatin -- (6 ounces)
1 cup cold water
1 tablespoon vinegar
1 dash salt
1 dash white pepper -- optional
3/4 cup mayonnaise
1/2 cup shredded carrots
1/2 cup finely chopped peeled cucumber
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
2 tablespoons finely chopped onion
Carrot curls -- optional

in a mixing bowl, pour boiling water over gelatin. Stir to dissolve. Add
cold water, vinegar, salt, and pepper it desired. Pour 1 cup of mixture
into a 6-cup mold; set aside. Chill remaining gelatin for 30 minutes,
then add mayonnaise and blend with a rotary beater until smooth, Chill
until almost set. Meanwhile, chill gelatin in mold until almost set.
Turn mayonnaise/gelatin mixture into a bowl and whip until fluffy. Fold
in vegetables. Spoon into mold. Chill until firm. Unmold to serve.
Garnish with carrot curls if desired, Yield: 8-10 servings.
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New Mexico Chalupa-Style Salad

Salad:
1 cup dried pinto or pink beans
rinse and drain beans
3 cups water
1 medium onion -- chopped
1 small dried red pepper -- crushed
1 teaspoon salt
1 tablespoon lemon juice
2 tablespoons olive oil or salad oil
3 cups shredded cooked chicken or turkey
red leaf lettuce
sour cream -- for garnish
1 cup shredded cheddar cheese
tortilla chips and radish roses -- for garnish
green chile salsa

New Mexico Guacamole:
2 soft-ripe avocados -- * see note
1 tablespoon lime juice
1/4 cup finely chopped red onion
1 small tomato -- seeded and chopped
2 tablespoons chopped cilantro or parsley
1/4 teaspoon salt
1 Dash hot pepper sauce
1 Dash seasoned pepper

To prepare salad, bring beans and the water to a boil in a 2-quart
saucepan; boil briskly for 2 minutes; then remove from heat and let
stand, covered, for 1 hour. Add onion, pepper, and 1/2 teaspoon of the
salt. Bring to a boil, cover; reduce heat and simmer, stirring
occasionally, until beans are tender and liquid is absorbed (about 2 1/2
hours). Let stand until lukewarm. Combine lemon juice, olive oil, and
remaining 1/2 teaspoon salt; mix lightly with chicken. To prepare New
Mexico Guacamole, mash with lime juice until mixture is soft but still
chunky. Lightly mix in onion, tomato, cilantro, salt, hot-pepper sauce,
and pepper.

NOTES : Halve, seed, and peel ripe avocados. To serve, line each of 4
plates generously with red leaf lettuce. Spread a fourth of the beans in
center of each plate; cover each portion with 3/4 cup of the chicken
mixture, a fourth of the New Mexico Guacamole, a dollop of sour cream,
and 1/4 cup of the cheese. Garnish each serving generously with tortilla
chips, add a few radish roses, and offer salsa to add to taste. Salad
Yield: 4 servings. Guacamole Yield: 2 cups.
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Egg Garnish for Salads

4 hard-boiled eggs
1/2 cup melted butter
1/4 teaspoon white pepper
1/4 teaspoon salt

Chop eggs rather fine. Add butter and seasonings and mix thoroughly.
Press into oiled molds. Chill several hours, or overnight, before
serving. 20 Makes 4 small molds, about 4 tablespoons each.

One larger mold may be used, in which case the garnish may be sliced or
cut.
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Egg Tomato Appetizer Salad

8 slices large tomatoes
24 slices hard-boiled eggs
6 ounces cream cheese
3 tablespoons French Dressing
8 olives
watercress

On each slice of tomato arrange 3 slices of hard-cooked eggs topped with
slices of stuffed olives. Moisten cheese with French dressing and press
from a pastry tube around each slice of egg. Garnish with watercress.
Serves 8.
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Frosted Melon Mold

melon
fruit gelatin
cream cheese
milk
curly endive or chicory
French dressing -- or
mayonnaise

Pare a whole melon. Cut a slice from end and remove seeds. Fill center
with fruit gelatin and chill until gelatin is firm. Soften cheese
slightly with milk and frost entire outside of melon. Serve in slices on
crisp chicory or other salad greens with dressing.
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Frozen Cheese and Fruit Salad

6 ounces cream cheese
3/4 cup mayonnaise
1 cup heavy cream -- whipped
1/2 cup chopped maraschino cherries
3/4 cup diced pineapple
1/2 cup cut white cherries
1/2 cup chopped nut meats

Blend cream cheese and mayonnaise. Fold in whipped cream. Add thoroughly
drained fruits and nut meats. Fold mixture together carefully. Pour into
refrigerator tray and freeze until firm. Serve on lettuce or watercress,
garnished with mayonnaise. Serves 6 to 8
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Frozen Cheese Salad

3 ounces cream cheese
1 cup grated American cheese
6 green minted cherries
6 maraschino cherries
1 cup heavy cream
1 cup mayonnaise

Mash cream cheese and work in American cheese. Chop cherries fine and
add. Whip cream. Combine mayonnaise with mixture and blend well. Fold in
cream and freeze. Serves 6
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Frozen Fruit Ginger Salad

3 ounces cream cheese
3 tablespoons mayonnaise
1/4 cup maraschino cherries -- sliced
1/4 cup chopped dates
1/4 cup preserved kumquats
1/4 cup diced pineapple
1 tablespoon chopped candied ginger
1 cup heavy cream -- whipped
1/2 cup toasted almonds
lettuce
Pineapple Cream Dressing -- see recipe

Beat cheese and mayonnaise together until smooth; combine with fruits
and fold in whipped cream. Pour into freezing tray of refrigerator,
sprinkle with almonds and freeze 2 1/2 to 3 hours, or until firm. Cut
into squares and serve on lettuce with dressing. Serves 8
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Frozen Olive Cheese Salad

3 ounces cheddar cheese
1/2 cup cream
10 pitted ripe olives -- chopped
1 teaspoon chopped pimiento
6 tomatoes, hollowed out and chilled
lettuce
mayonnaise

Blend cheese well with cream; add olives and pimiento. Place in 5 small
paper cups and freeze 2 to 3 hours in refrigerator tray. Unmold into
hollowed-out tomatoes; serve on lettuce with mayonnaise. Serves 6
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Frozen Peach and Pecan Salad

1 cup cream cheese
1 cup salad dressing
1 cup heavy cream -- whipped
1 cup chopped pecans
8 peach halves

Mix cream cheese and salad dressing together. Fold in whipped cream and
pecans. Pour over peaches, which have been placed, hollow side up in
refrigerator tray. Freeze at lowest temperature until cream is just
firm. Serve on crisp lettuce. Serves 8
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Frozen Pear and Cheese Salad

3 ounces cream cheese -- mashed
3 tablespoons French dressing
1 can (#1) pears
Whipped Cream Dressing -- see recipe

To cheese add French dressing and juice drained from pears; beat until
smooth. Slice pears and arrange in freezing tray of refrigerator. Pour
in cheese mixture and freeze until firm enough to cut into squares.
Arrange on lettuce and serve with dressing. Serves 4
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Frozen Pineapple Salad

2 cups diced pineapple
24 cherries -- quartered
24 marshmallows, cut into sixths
8 tablespoons confectioner's sugar
6 ounces cream cheese
1/2 cup salad dressing
2/3 cup heavy cream -- whipped
2 teaspoons vanilla

Combine pineapple, cherries, marshmallows and confectioners' sugar.
Blend well. Thin cream cheese with salad dressing. Mix with fruit. Fold
whipped cream and vanilla into fruit mixture. Pour into refrigerator
tray and freeze at coldest temperature just until cream mixture is firm.
Unmold and serve with additional salad dressing or whipped cream.
Garnish with pineapple wedges and cherries. Serves 8
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Frozen Roquefort Salad

3 ounces cream cheese
3/4 ounce Roquefort cheese
1/4 cup mayonnaise
1 cup heavy cream
1 1/2 tablespoons lemon juice
1/4 cup minced watercress or parsley

Mash cheese together and blend with mayonnaise. Whip cream very stiff.
Fold in lemon juice, cheese mixture and watercress. Pour at once into
freezing tray of refrigerator and freeze until firm. Serve on
watercress. Serves 6
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Frozen Fruit Salad

1 tablespoon unflavored gelatin
1/4 cup cold water
3 tablespoons lemon juice
1 cup diced canned pineapple
1 cu diced fresh or cooked apricots
1 cu diced fresh or cooked peaches
2 bananas -- diced
1 cup salad dressing
1 cup heavy cream -- whipped

Soften gelatin in cold water 5 minutes, then dissolve over hot water.
Combine lemon juice, sugar, fruits, and gelatin. When mixture begins to
thicken, fold in salad dressing and whipped cream. Pour into freezing
tray of refrigerator. Freeze at coldest temperature just until cream
mixture is firm. Serve on lettuce and garnish with mayonnaise and
maraschino cherries. Serves 8
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Fruit and Cottage Cheese Mold

2 teaspoons unflavored gelatin
3 tablespoons canned pineapple juice
2 1/2 cups cottage cheese
lettuce or other greens
sliced pineapple
strawberries
French dressing

Soften gelatin in pineapple juice and dissolve over hot water. Stir into
cottage chees, pour into 1 large or 6 individual oiled molds and chill
until firm. Unmold on lettuce or other greens and garnish with slice
dpineapple and halved strawberries. Serve with French dressing. Serves 6
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Grape Salad

1 pound green or red grapes
3 pears -- * see note
3 ounces cream cheese

*cooked or canned pears may also be used

Cut grapes into halves and remove seeds. Pare pears, cut into halves and
remove core. Wipe pears dry. Cream cheese untill of spreading
consistency. Frost rounded side of pear with cheese. Cover with grape
halves. Arrange on a prape leaf or lettuce. Mae a stem by placing a
small piece of grape stem or parsley stem into narrow end of pear.
Serves 6
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Green Salad Bowl with Cottage Cheese

1/2 head lettuce
1/2 head chicory greens
1/2 bunch watercress
3/4 cup thinly sliced carrots
French Dressing
1 cup cottage cheese

Shred lettuce, chicory and watercress and combine with carrots in a
salad bowl. toss together with dressing; heap cottage cheese in center.
Serves 6
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Ham Mousse

2 1/2 cups finely chopped cooked ham
1/2 cup minced celery
1/4 cup minced green pepper
1 tablespoon minced parsley
1 1/2 tablespoons unflavored gelatin
1/4 cup cold water
1/2 cup mayonnaise
1 cup heavy cream -- whipped

Mix ham, celery, green pepper and parsley. Soften gelatin in cold water;
dissolve over hot water. Blend with ham mixture and mayonnaise. Fold in
whipped cream. Pour into mold and chill until firm. Unmold on a platter
and garnish with cress, deviled eggs and tomato sections. Serves 8
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Hawaiian Salad

6 slices pineapple
lettuce
18 thin wedges avocado
Cottage Cheese Dressing -- see recipe

Place pineapple on lettuce leaves, top eachwith 3 slices avocado. Fill
center with cottage cheese dressing. Serves 6
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Molded Cheese Salad

1 package lemon gelatin powder
2 cups boiling water
1/2 cup heavy cream -- whipped
1 cup chopped nuts
1 cup grated American Cheese
1 cup canned crushed pineapple
1/2 cup sliced stuffed olives
Cooked salad dressing -- * see note

* I do not find the recipe for this. Perhaps it refers to something like
Miracle Whip?

Dissolve gelatin in boiling water and chill until it begins to thicken.
Whip until fluffy and fold in next 5 ingredients. Pour into a ring mold
and chill until firm. fill center with dressing. Serves 8.
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Molded Chicken a la King

2 tablespoons butter
1 cup milk -- scalded
1/2 cup hot chicken stock or bouillon
1/4 cup chopped green bell pepper
1/4 cup pimiento -- cut into strips
1 cup diced cooked chicken
1/2 cup sliced mushrooms
1 tablespoon unflavored gelatin
2 tablespoons cold water
4 egg yolks
2 tablespoons lemon juice

Cook first 7 ingredients in double boiler until green pepper is tender.
Soften gelatin in cold water. Beat egg yolks, add lemon juice, pour a
little of the hot liquid over egg hols, stirring constantly; the stir
egg yolks into remaining chicken mixutrre. Cook over boiling water for 5
minutes, stirring constantly. Remove from heat and stir in softened
gelatin. Turn into mold and chill until firm. Unmold and garnish with
tomato wedges, parsley and sliced hard-cooked eggs. To serve, slice in
1/2-inch slices. Serves 8
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Sour Cream Potato Salad

4 cups diced cooked potatoes
1/2 cup diced cucumber
1 tablespoon minced onion
3/4 teaspoon celery seed
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 hard-boiled eggs
1 1/2 cups sour cream
1/2 cup mayonnaise -- or
salad dressing
1/4 cup vinegar
1 teaspoon prepared mustard

Combine potatoes, cucumber, onion, celery seed, salt, and pepper. Toss
together lightly. Separate yolks from whites of eggs. Dice whites and
add to potato mixture. Mash yolks and combine with sour cream,
mayonnaise, vinegar, and mustard. Add to potatoes and toss together
lightly. Let stand 15 minutes. Garnish with crisp salad greens. Serves 8
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Spring Flower Salads

French dressing
***Flower Pots***
2 teaspoons unflavored gelatin
2 tablespoons cold water
3 ounces cream cheese
milk
dash salt
2 tablespoons anchovy paste -- * see note
1/2 teaspoon grated onion
***Flowers***
***Tulips***
pineapple slices
tomato wedges
strips of green pepper,
celery or romaine
endive or romaine leaves
***Lilies of the Valley***
endive or romaine leaves
40 long stems of chives
6 ounces cream cheese
***Hyacinths***
endive or romaine leaves
fresh pineapple slices
cream cheese -- softened
food coloring

*2 tablespoons softened Roquefort cheese may be used instead of anchovey
past and grated onion

***Flower Pots*** Soften gelatin in cold water. Mash cream cheese and
add enough milk to make 1 cup. Blend with salt, anchovy paste and grated
onion. Melt gelatin over hot water and stir into cheese mixture. Pour
into 2 small custard cups or flared jelly glasses and chill until firm.
Unmold and cut each mold into 4 lengthwise slices. Place each slice on
colored salad plates to represent flowerpots, and decorate with strips
of tomato aspic, ripe olves, pimiento or green pepper. 20 Makes 8

***Tulips*** Cut a slice of pineapple into halves, then spread open
about 2 inches at the top. Place a thin wedge of tomato in center and
another edge on each side over pineapple, resembling tulip petals. Make
stem from strip of green pepper, celery or romain, with leaves (1 on
each side of stem) of French endive or romaine.

***Lilies of the Valley*** Make 3 leaves of French endive or romain,
with 5 long stems of chives arranged in a spray. With pastry bag and
small plain tube, pipe softened cream cheese in dots along one side of
each stem to represent instead of peaches.

Variation #2: use pineapple slices intead of peaches.

Variation #3: omit peaches. Pile cottage cheese in lettuce cups. Arrange
pineapple wedges in cheese.
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Pimiento Cream Dressing

1 canned pimiento
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 cup heavy cream

Rub pimiento through a coarse sieve, add salt and lemon juice and mix
thoroughly. Whip cream and fold in pimiento mixture just before serving.
Makes 1 1/4 cups.

Variation: Use lime juice instead of lemon juice.
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Pineapple Cream Dressing--cooked

3 egg yolks
1/2 cup sugar
5 tablespoons lemon juice
1/2 cup pineapple juice
dash salt
1/2 cup heavy cream -- whipped

Beat egg yolks and sugar together, add fruit juices and salt and cook in
top of double boiler until mixture thickens. Cool and fold in whipped
cream. Makes 1 1/2 cups.

Lime Variation: use lime juice instead of lemon juice.

Orange Variation: Use orange juice instead of pineappple.
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Sour Cream Dressing

2 tablespoons sugar
1/4 teaspoon salt
dash white pepper
1 cup sour cream
2 tablespoons lemon juice

Mix sugar, salt and pepper, add cream and pour in lemon juice slowly. 20
Makes 1 cup.

Serving suggestion: Serve on crisp cabbage, lettuce or other greens.
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Sour Cream Salad Dressing--cooked

1 teaspoon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon flour
1 egg
1/2 cup milk
1/3 cu hot vinegar
1 1/2 teaspoons butter
1/2 cup sour cream

Combine dry ingredients thoroughly in top of double boiler. Beat egg,
add milk and stir into dry ingredients gradually. Cook, stirring
constantly, until mixture coats a spoon. Do not let the water boil in
bottom of double boiler. Add hot vinegar and butter. Cool and add sour
cream. Makes about 1 1/2 cups.
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Strawberry Cream Dressing

1 cup chopped strawberries
1 tablespoon lemon juice
1 cup mayonnaise
1/2 cup heavy cream -- whipped

Fold strawberries and lemon juice into mayonnaise. Whip cream until it
will hold a soft peak and fold into mayonnaise mixture. Makes about 3
cups.

Serving suggestion: Serve with fruit salads.
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Whipped Cream Dressing--cooked

2/3 cup sugar
2 tablespoons flour
2 eggs -- beaten
2 tablespoons salad oil
3 tablespoons lemon juice
4 tablespoons orange juice
1/2 cup heavy cream -- whipped

Combine sugar and flour in top of double boiler; add remaining
ingredients except cream and cook until thickened, stirring constantly.
When cool, fold in whipped cream. Makes 2 cups
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Whipped Cream Fruit Dressing--cooked

1/4 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/2 cup water
1 cup hot pineapple juice
1 egg -- beaten
3 tablespoons lemon juice
1/2 cup heavy cream (up to 1 cup) -- whipped

Mix sugar, flour and salt together. Add water and blend. Pour into
pineapple juice and cook 10 minutes in a double boiler, stirring
frequently. Pour over egg, stirring rapidly; return to double boiler and
cook 3 minutes longer. Remove from heat and add lemon juice. Cool. When
ready to serve, thin with plain or whipped cream to desired consistency.
Makes 1 1/2 cups.

Variation #1: Omit water. Use onion 1 1/2 tablespoons lemon juice and
add juice of 1 orange. Use 2 eggs, separated, adding beaten whites after
removing dressing from heat. Omit egg whites if dressing is not to be
used with 24 hours.

Variation #2: Golden Pineapple Dressing-- Omit water. Use 2 egg yolks in
place of whole egg. Use only 1 tablespoon lemon juice. Add 1/4 cup
butter.
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Boiled Honey Dressing--cooked

4 tablespoons melted butter
1 tablespoon flour
1 tablespoon cornstarch
1 cup milk
1 teaspoon salt
dash cayenne
2 tablespoons honey
1/2 teaspoon mustard
1/2 cup vinegar
1 egg -- beaten

Melt butter in top of double boiler. Add flour and cornstarch and stir
to a smooth paste. Add milk slowly, stirring constantly and cook until
thickened. Add salt, cayenne, honey, mustard and vinegar to egg and stir
in hot mixture slowly. Cook 2 minutes longer; stir constantly. Makes 1
1/2 cups
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Cottage Cheese Dressing

1/2 cup cottage cheese
1/2 cup cream
1/2 cup lemon juice
1 tablespoon honey or sugar
1/2 teaspoon salt
dash paprika
1 tablespoon chopped chives

Beat all ingredients together until smooth.
Makes 1 1/3 cups.
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Cranberry Dressing--cooked

1 cup cranberries
1/4 cup sugar
1/4 teaspoon salt
3 tablespoons water
1/4 cup salad oil
1/2 cup evaporated milk -- chilled
2 tablespoons lemon juice

Wash cranberries, dry on towel and put through food chopper using medium
blade. Add sugar, salt and water; heat to boiling and cook 3 minutes.
Chill. Add salad oil. Whip chilled milk until fluffy, add lemon juice
and whip until stiff. Fold in cranberry mixture. Makes 2 1/2 cups.

Serving suggestion: serve on fruit salads.
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Cream Salad Dressing

2 tablespoons lemon juice
1 cup heavy cream -- whipped
1/2 teaspoon salt
dash cayenne

Add lemon juice drop by drop to the whipped cream, beating the mixture
continually. Add salt and cayenne. Makes 1 1/2 cups
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Cucumber Cream Dressing

2 tablespoons lemon juice
1 cup heavy cream -- whipped
dash cayenne
1/4 teaspoon salt
dash white pepper
3/4 cup grated cucumber -- drained

Stir lemon juice gradually into whipped cream; add seasonings and
cucumber. Serves 12 Serving Suggestion: serve with fish or aspic.
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Cucumber Dressing

1/2 cup mayonnaise
1/2 cup heavy cream -- whipped
2 tablespoons lemon juice
dash cayenne
1/4 teaspoon salt
dash white pepper
3/4 cup grated cucumber -- drained

Mix cream and mayonnaise. Stir lemon juice gradually into whipped
cream; add seasonings and cucumber. Serves 12.

Serving suggestion: serve with fish or aspic
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Golden Sour Cream Dressing

2 hard-boiled eggs -- yolks only
1 cup sour cream
1 teaspoon lemon juice
1/2 teaspoon sugar
dash salt and pepper

Press yolks through a sieve and beat into sour cream. Beat in lemon
juice, sugar and seasonings. Makes 1 1/4 cups.
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Horseradish Cream Dressing

1 cup heavy cream
1 tablespoon lemon juice
1 tablespoon tarragon vinegar
1 tablespoon red wine vinegar
3 tablespoons grated horseradish
dash salt
dash sugar
1/4 teaspoon prepared mustard

Whip cream; add lemon juice and vinegar gradually and stir in
seasonings. Makes 2 cups.

Serving Suggestion: serve with tomato jelly, mixed greens, or cold meats
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Summertime Strawberry Antipasto

3 tablespoons olive oil
3 tablespoons water
3 tablespoons red wine vinegar
2 tablespoons chopped fresh mint -- or
2 teaspoons dried mint -- crumbled
2 teaspoons Dijon-style mustard
2 teaspoons honey
1 clove garlic -- minced
1/4 teaspoon salt and pepper
1 pint basket fresh California strawberries
1/2 small cantaloupe -- peeled, seeded and -- cut into thin -- wedges
1 cup red and/or green seedless grapes
2 nectarines and/or plums -- pitted and cut into -- wedges
1/4 pound Asiago or Parmesan cheese -- cut into thin -- slices
1/4 pound very thinly sliced prosciutto or ham

To make vinaigrette, in bowl whisk oil, water, vinegar, mint, mustard,
honey, garlic, salt and pepper. To serve antipasto, arrange remaining
ingredients, dividing equally, on individual serving plates (or arrange
on platter). Spoon vinaigrette over antipasto. Serve immediately. Yield:
6 appetizer or 4 luncheon serving
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SALSA CHICKEN SALAD

Sprinkle shredded cheddar over some tortilla chips, and pop them under
the broiler for a minute-you'll have instant first-course nachos. All
you need with the salad is a basket of tortillas or crusty bread. Mix
some cinnamon into chocolate pudding to wrap up this Mexican-style
dinner.

Can be prepared in 45 minutes or less.

1/3 cup mayonnaise (regular or low-fat)
1/4 cup spicy purchased red salsa
4 tablespoons chopped fresh cilantro
8 ounces diced cooked chicken or turkey (about 2 cups)

1 red or yellow bell pepper, thinly sliced
1 ripe avocado, peeled, thinly sliced

Stir mayonnaise, salsa and 3 tablespoons cilantro in medium bowl to
blend. Add chicken and toss to coat. Season salad to taste with salt and
pepper. Let stand 10 minutes to blend flavors.

Arrange bell pepper and avocado slices decoratively on plates. Mound
salad atop vegetables, dividing equally. Sprinkle salads with remaining
1 tablespoon cilantro and serve.

Makes 2 servings.
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Creamy Fruit Salad

1 large can chunky fruit cocktail
unsweetened
1 large can pineapple chunks -- in their
own juice
1 can mandarin oranges
3 large bananas -- sliced
1 small pkg. sugar-free vanilla instant
pudding mix

Drain canned fruit, reserving juice. Combine all fruit in a large bowl.
Blend pudding mix with 1/2 cups reserved juice in a small bowl. Add to
fruit, mixing well. Cover and chill until ready to serve.
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Almond Fruit Salad

2 cups cooked white or brown rice
cooled -- room temperature
1 orange -- peeled & quartered
1/2 cup seedless red grapes
1 medium kiwi fruit -- pared & quartered
1/3 cup slivered almonds -- toasted
***DRESSING***
2 tablespoons orange juice
1 tablespoon soy sauce
2 teaspoons vegetable oil
1/4 teaspoon fresh minced ginger

Toss the salad ingredients together and set aside. Make the dressing.
Mix the dressing ingredients together. Pour this mixture over the rice
mixture. Toss and serve.
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GRILLED PORTOBELLO MUSHROOM SALAD

4 large Portobello mushrooms
2 tablespoons olive oil
Essence
1 1/2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
2 teaspoons minced garlic
2/3 cup small diced grilled eggplant
1/2 cup chopped Calamata olives
2 tablespoons finely chopped basil
Salt and pepper
8 cups fresh spinach, stemmed and cleaned
1 cup Chicory Farms Feta Cheese
4 Italian Roma tomatoes, split in half and roasted
10-inch round of grilled flat bread
1 tablespoon chopped parsley
 

Preheat the grill. Season the Portobello mushrooms with the olive oil
and Essence. Place on the hot grill and cook for 3-4 minutes on each
side. Remove from the grill and slice on the bias. In a mixing bowl,
whisk the extra- virgin olive oil and balsamic vinegar together. Add the
garlic, eggplant, olives, and basil. Season with salt and pepper. Toss
the spinach with the spinach. Season with salt and pepper if needed.
Mound the greens in the center of the platter. Lay the mushroom slices
across the top of the greens. Crumble the Feta cheese over the
mushrooms. Garnish with the roasted tomatoes, flatbread and parsley.

Yield: 4 main-coarse servings
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ORANGE POPPY DRESSING

1/3 cup honey
2 tablespoons vinegar
1 tablespoon frozen orange juice concentrate
1 tablespoon prepared mustard
1 teaspoon salt
3/4 cup salad oil
1/4 cup pecans, chopped
1 teaspoon poppy seeds

Blend first 5 ingredients; gradually blend in oil. Add pecans and poppy
seeds. Chill. Shake before serving. Pass separately.
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COMPOSED GARDEN SALAD WITH GOAT CHEESE

1 md (about 1/2 lb) sweet orange pepper
1 md (about 1/2lb) sweet yellow pepper
2 large (about 1 1/2 lb) sweet red peppers
1 large (about 1 1/4 lb)purple eggplant
1 md (about 3/4 lb) white eggplant
3 md (about 1 1/2 lb) zucchini
3 small (about 1 lb) yellow squash
1 8-oz log herb goat cheese
1 4-oz log plain goat cheese
Olive oil
Salt and ground black pepper

1. Heat oven to 400'F. Line a 2-quart shallow oval baking dish with
plastic wrap, allowing additional wrap to extend over rim of dish. Set
aside.

2. Place whole peppers on ungreased rimmed baking sheet. Roast 30
minutes or until skins blister and wrinkle, turning every 10 minutes.

3. Meanwhile, cut off and discard stem from purple eggplant; cut
eggplant in half lengthwise, then in half crosswise to make quarters.
Cut each quarter lengthwise into 1/4-inch-thick slices. Cut off and
discard stems from white eggplant, zucchini, and yellow squash; cut each
lengthwise into 1/4-inch-thick slices.

4. Remove peppers from oven. With tongs, place peppers in brown paper
bag; close bag tightly. Set aside about 20 min- utes to allow peppers to
steam and cool. On same baking sheets, arrange sliced vegetables in
single layer. Brush vegetables lightly with olive oil and season with
salt and pepper as desired. Roast 15 to 20 minutes or until vegetables
are lightly browned. Set aside to cool.

5. When peppers are cool, peel, halve, stem, and seed; cut lengthwise
into 2-inch strips. Cut both goat cheeses into 1/4-inch- thick rounds.

6. Assemble Composed Vegetable Salad: With hands, press orange pepper
strips flat against side of oval dish; tightly pack purple eggplant
slices against orange peppers. Continue packing vegeta- bles into dish
using yellow squash, herb goat cheese, red pepper, zucchini, white
eggplant, yellow pepper, purple eggplant, and plain goat cheese. Repeat
until the dish is full. Fill any gaps with some of the leftover
vegetables.

7. Place any remaining vegetable slices across top; using spatula,
gently press to form an even, flat surface. Pull plastic wrap extending
over vegetables to cover top. Refrigerate until thoroughly chilled -at
least 2 hours or overnight.

8. Remove salad from refrigerator about 1 hour before serving. Pull back
plastic wrap from top of salad. To unmold salad, place serving platter
upside down over dish and, holding platter and dish, carefully invert
both. Lift off dish and carefully remove plastic wrap. While salad is
still cold, cut into 8 serving-size portions using sharp serrated knife.
Cover salad loosely with plastic wrap and let stand 30 minutes to come
to room temperature before serving.
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GRILLED CHICKEN KABOB SALAD

Yield: 4 servings

4 slices bacon
2 small sweet red peppers
1 md eggplant, unpeeled and cut into 3/4-inch cubes
Olive Oil
Lemon Dressing (recipe follows)
2 C cooked white beans
2 plum tomatoes, peeled, seeded, and finely chopped
1 small red onion, finely chopped
1 T chopped fresh parsley leaves
1 T chopped fresh chives
1/2 t salt
1/4 t ground black pepper.
1 1/2 lb boneless chicken breasts
6 C torn mixed baby greens
4 red radishes, sliced
8 sprigs fresh parsley

1. Heat oven to 450'F. Stack bacon slices and, with sharp knife, cut
across into 6 equal sections to make 24 pieces. Separate bacon pieces
and place in single layer on ungreased rimmed baking sheet. Bake 5
minutes or until partially cooked. Transfer from baking sheet onto paper
towels to drain and cool. Pour off any excess fat from baking sheet.

2. Place whole peppers and eggplant squares on same rimmed baking sheet.
Lightly brush eggplant cubes with olive oil. Roast eggplant 15 to 20
minutes or until tender; remove from baking sheet, set aside. Turn
peppers on baking sheet, and return to oven; bake 10 to 15 minutes
longer or until skins blister and wrinkle. Remove peppers from oven with
tongs; place in brown paper bag and close tightly. Set aside about 20
minutes to allow peppers to steam and cool. When peppers are cool, peel,
halve, and seed; cut into 1-inch squares.

3. Meanwhile, prepare Lemon Dressing and set aside.

4. In medium bowl, combine beans, tomatoes, onion, parsley, chives, 1/4
teaspoon salt, and 1/8 t pepper.

5. Heat broiler or outdoor grill. Cut chicken into 1-inch pieces. To
make kabobs, on each of 8 metal skewers, alternately thread 3 pieces
each of chicken, bacon, roasted eggplant, and roasted pep- per. (If
using bamboo skewers, soak in water for at least 10 minutes before
using.) Brush kabobs with oil and season with remaining 1/4 t salt and
1/8 t pepper. Broil or grill, 4 inches from heat, until chicken is just
cooked through and vegetables are browned-about 3 to 5 minutes on each
side.

6. In large bowl, toss greens with 2 tablespoons Lemon Dressing; toss
bean mixture with 4 T dressing. Divide greens and bean mixture onto 4
serving plates. Place 2 kabobs on top of each salad; drizzle kabobs with
remaining dressing and garnish with radishes and parsley sprigs.

Lemon Dressing: In small bowl, combine 1/3 C extra-virgin olive oil, 1/4
C lemon juice, 1/8 t salt, and 1/8 t ground black pepper.
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NEW ENGLAND CLAMBAKE SALAD

Yield: 4 servings

Lemon-Basil Dressing (recipe follows)
Water
1 1/4 lb small red potatoes
1 1/4 lb Fingerling potatoes (see Note)
4 ears fresh yellow corn, -shucked and silk removed
4 1-lb lobsters
12 mussels, scrubbed and beards -removed
12 littleneck clams, scrubbed
2 sprigs fresh basil

1. Prepare Lemon-Basil Dressing; refrigerate while preparing salad.

2. Fill an 8-quart saucepot with 2 1/2, inches water; heat to boiling.
Add potatoes and cook 12 to 15 minutes or until potatoes are tender but
still retain their shape. Meanwhile, cut each ear of corn into quarters;
add corn quarters to potatoes during last 2 minutes of cooking. With
slotted spoon or strainer, remove potatoes and corn to large serving
bowl or platter and set aside.

3. Drain off all but 1 inch of cooking water; reheat to boiling. Add
lobsters to pot, head first; cover and cook 10 to 12 minutes or until
bright red and one small leg pulls off easily, indicating lobster is
completely cooked. Reserving cooking water, remove lobsters to colander;
finse and set aside to drain and cool.

4. Add mussels and clams to simmering water remaining in pot; cover and
cook 3 minutes or until all shellfish have completely opened. Drain
mussels and clams very well. (Discard any that don't open.) Arrange with
potatoes and corn in large bowl or on serving platter.

5. Remove claw and tail meat from all lobsters and arrange in large bowl
with vegetables and shellfish. Garnish with basil sprigs, if desired,
and serve with Lemon-Basil Dressing.

Lemon-Basil Dressing: In food processor fitted with chopping blade or
blender, process or blend 1 1/4 C packed fresh basil leaves, 1/2 C
mayonnaise, 3 tablespoons lemon juice, 1 T olive oil, 1 clove garlic,
chopped, 1/4 teaspoon sugar, and 1/4 t ground black pepper until smooth.
Thin with 1 to 2 T water or until mixture has the consistency of salad
dressing. Makes about 1 cup.

Note- Fingerling potatoes are a yellow-fleshed variety and are about 1
inch in diameter and 2 to 4 inches long, Their waxy texture makes them a
good choice for salads. If unavailable, any large yellow-fleshed or
smooth white-fleshed potatoes can be substituted. If using large
potatoes, cut each into 2-inch pieces.
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BACON, LETTUCE, AND TOMATO SALAD

Yield: 4 servings

Dressing
1/3 C reduced-fat mayonnaise -dressing
1/3 C sour cream
1/4 C water
1 T cider vinegar
1/8 t salt
2 md red onions
1 T finely chopped fresh chives
- -----Salad
1 pk (1-lb) thick-sliced bacon
6 C torn mixed greens (we used endive, watercress, and green-leaf lettuce)
1 1/2 lb cherry tomatoes, -preferably on stems
1 large egg, hard-cooked -and finely chopped
1 small yellow tomato, -chopped (opt.)
8 slices toasted French bread

1. Prepare Dressing: In small bowl, whisk together mayonnaise, sour
cream, water, vinegar, and salt; set aside. Cut red onions crosswise in
half. To make onion cups, cut and scoop out each onion half, leaving
bottom intact and about a 1/4-inch- thick shell. Finely chop enough
scooped-out onion to make 1/4 C. (Wrap and refrigerate leftover onion
for another use.) Add chopped onion to mayonnaise mixture. Fill
red-onion cup with dressing, garnish with chives, if desired, and
refrigerate while preparing Salad.

2. Prepare Salad: Heat large skillet over medium-high heat. Roll up each
slice of bacon, starting at either short end. Stand each bacon roll on
either end in hot skillet. Cook 3 to 4 minutes to brown; drain fat from
skillet, holding rolls in place with a saucepan lid.

3. With metal tongs, carefully turn over each bacon roll to stand on
other end; cook 5 minutes or until browned. Transfer bacon rolls to
paper towel to drain.

4. To arrange salad, place 1 1/2 C greens on each serving plate; cluster
some of cherry tomatoes beside greens. Top greens with bacon, chopped
egg, and, if desired, chopped yellow tomato. Place filled red-onion cups
and 2 slices toasted bread on each plate. Serve immediately.
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CHINESE-STYLE PASTA SALAD

Yield: 6 servings

1 pk 8-oz rotini (spirals)
2 T margarine
1 1/2 t hot chili oil
2 C sugar-snap pea pods, tips
-and strings removed
1/3 C coarsely chopped walnuts
1/4 t Chinese five-spice powder

1. Prepare rotini pasta following package directions.

2. Meanwhile, in large, nonstick skillet, heat margarine and oil over md
heat. Add peas and cook, stirring, until brightly colored and tender.
Stir in walnuts and five-spice powder and cook until walnuts are lightly
toasted-about 2 minutes.

3. Toss sugar-snap-pea mixture with drained cooked pasta. Serve
immediately.
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MUSHROOM AND BARLEY SALAD

Yield: 6 servings

2 1/2 C water
3/4 C regular pearl barley
1 t plus 1 T fresh thyme leaves
1/4 t salt
2 T olive oil
1 clove garlic, finely chopped
2 oz shiitake mushrooms, -stemmed and sliced
1/2 t finely grated lemon rind
1/8 t ground black pepper
6 oz assorted cultivated wild mushrooms (we used oyster,chanterelle,
and hedgehog), stemmed
1/2 C yellow whole-kernel corn
Dressing (recipe follows)
6 C mixed salad greens (we used mache, baby red-leaf & Boston lettuce, and
arugula)
12 cherry tomatoes, halved
Sprig fresh thyme (opt.)

1. In 2-quart saucepan, heat water to boiling. Add barley, 1 t thyme,
and the salt; cook, covered, 45 minutes over medium-low heat or until
barley is tender and liquid is absorbed. Spoon into medium-size bowl;
set aside to cool to room temperature.

2. In large skillet, heat oil over medium-high heat. Add garlic; saute
until golden brown. Add shiitake mushrooms, remaining 1 T thyme, the
lemon rind, and pepper; cook, stirring occasionally, until mushrooms
soften-about 5 minutes. Add remaining assorted mushrooms and cook,
stirring gently, until just tender-about 2 minutes. Set aside about 1/2
C cooked mushrooms in small bowl. Add corn to skillet and cook,
stirring, until corn is cooked-about 1 to 2 minutes. Transfer mixture to
bowl with barley.

3. Prepare Dressing; add half to barley mixture and toss gently.

4. To serve, place greens in large serving bowl or platter; spoon barley
mixture on top. Scatter reserved 1/2 C mushrooms on top of mixture;
place cherry tomatoes around edge of bowl on top of greens. Drizzle
remaining Dressing over salad. Garnish with fresh thyme, if desired.

Dressing: In food processor fitted with chopping blade, process 1/3 C
olive oil, 1/4 C white-wine vinegar, 1 small clove garlic, 2 T fresh
lemon juice, 1 t fresh thyme leaves, and 1/8 t salt until mixture
thickens.
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Green Tomato and Pasta Salad

1 pound cooked pasta twists
2 pounds large green tomatoes
2 tablespoons olive oil
6 cloves garlic,thickly sliced
1 tablespoon white wine vinegar
salt and freshly ground black pepper

Bring large saucepan of lightly salted water to a boil. Add pasta twists
cook until just render. Drain, rinse in cold water and drain again.
Transfer to a salad bowl. Dice tomatoes, removing as much seed pulp as
possible. Heat oil in large skillet add garlic and cook until golden.
Stir in tomatoes, cover the pan and cook for 6 - 8 minutes over low
heat. Stir in vinegar and tomato mixture, with salt and pepper to taste.
Add to cooked pasta. Serve the salad at room temperature. serves 4 - 6.
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Tomato, Basil & Couscous Salad

2 1/4 cups Canned chicken broth
1 10 ounces Bo couscous
1 cup Green onions -- chopped
1 cup Plum tomatoes, diced -- seeded
1/3 cup Fresh basil -- thinly sliced
1/2 cup Olive oil
1/4 cup Balsamic vinegar
1/4 teaspoon Dried red pepper -- crushed
Cherry tomatoes -- 1/2'd

Bring broth to boil in medium saucepan. Add couscous. Remove from heat;
cover; let stand 5 minutes. Transfer to large bowl. Fluff w/fork. Cool.
Mix all ingredients except cherry tomatoes into couscous. Season w/salt
and pepper. Can be made one day ahead. Chill. Garnish w/cherry tomatoes.
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Greek Tomato Salad

6 medium tomatoes, cut into 1/2-inch cubes
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 clove garlic, crushed
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 4-oz. pkg. crumbled feta cheese
1/2 cup kalamata olives, pitted
2 5-oz. pkgs. mixed baby salad greens.

Combine first 9 ingredients in a large bowl, and stir well. Cover and
chill at least 3 hours. To serve, add greens, and toss gently. Yield: 8
servings.
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Lettuce With Cream Dressing

8 cups torn leaf or iceberg lettuce
1/2 cup sugar
1/4 cup vinegar
1/3 cup light cream or sour cream -- up to 1/2
2 tablespoons sliced green onions -- up to 3

Place lettuce in a large bowl. In a small bowl, stir together sugar,
vinegar and light cream or sour cream until sugar dissolves and dressing
is smooth. Stir in green onion. Just before serving, pour over lettuce;
toss lightly. Yield: 6 servings.
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Southwest Chicken Potato Salad

1 1/2 pounds new potatoes (5-6 medium) -- cut in 3/4" cubes
1/4 cup mayonnaise or salad dressing
1/4 cup sour cream
1/4 cup salsa
1 1/4 cups cubed,cooked chicken or turkey
1 large tomato,seeded and chopped
1 7-oz. can whole kernel corn

1. Place potatoes and 1/4 cup water in a 2 quart microwavable casserole.
Cover and microwave on HIGH 10 to 12 minutes or until potatoes are
tender; drain.

2. Mix mayonnaise,sour cream and salsa. Mix potatoes and remaining
ingredients in large bowl. Fold in mayonnaise mixture.

3. Cover and refrigerate at least 10 minutes. 6 servings.
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Chinese Salad

1 lg Head of Bibb lettuce --
1 lg Head of Boston Lettuce --
2 Stalks chinse cabbage --
8 oz Can Bamboo shoots
1 c Bean spouts
1/2 c Soy french Dressing

Rinse lettuce and cabbage leaves. Break into bite-size pieces. Place
in plactic bag or tightly covered container. Store in refrigerator 4
to 6 hours or overnight to crisp. Drain water chestnuts, bamboo
shoots, and bean sprouts. Rinse with cold water. Drain thoroughly.
Thinly slice the water chestnuts. Carefully pat greens dry with
towel. Place in wooden bowl. Cover with Soy French Dressing. Toss
lightly until all ingredients are coated.
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Layered Lettuce Salad

1 medium head lettuce -- torn
2 cups cauliflowerettes
2 cups broccoli florets
1 medium red onion -- thinly sliced
1/2 cups bacon bits
1 cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons sugar

In a large bowl, layer lettuce, cauliflower, broccoli, onion and bacon
bits; set aside. In a small bowl, combine mayonnaise, Parmesan and
sugar. Just before serving, spread dressing over salad and toss to coat.
Yield: 6 servings.
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Bacon Spinach Salad

6 cups torn fresh spinach
1/2 small head iceberg lettuce -- torn
1 bunch green onions -- thinly sliced
1/2 cup vegetable oil
1/4 cup vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground mustard
6 bacon strips -- cooked and crumbled

Place greens and onions in a salad bowl. In a jar with a tight-fitting
lid, combine oil, vinegar, sugar, salt and mustard: shake well. Just
before serving, pour dressing over greens. Add bacon and toss. Serve
immediately. Yield: 6-8 servings.
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Oriental Noodle Salad (Lowfat)

2 2.8-oz.pkg. baked ramen noodle soup mix
1/2 cup slivered almonds
2 tablespoons sesame seeds
1 tablespoon canola oil
1/2 small green cabbage, (4 cups) -- shredded
2 medium carrots -- shredded(1-1/2 cups)
1 bunch scallions -- chopped(1 cup)
Orange Sesame Dressing
ORANGE SESAME DRESSING
1/4 cup orange juice
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
In small bowl or jar, with tight fitting
lid,combine all ingredients. Whisk or
shake until sugar has dissolved.
Makes 2/3 cup.

Preheat oven to 350*F. Crumble ramen noodles onto a large baking sheet
with sides(discard seasoning packets) Add almonds, sesame seeds and oil;
toss to coat. Bake for 10 minutes. Stir, then bake for 5 minutes more or
until noodles are golden brown. Let cool on pan on a wire rack Just
before serving in a large bowl, combine ccabbage, carrots and scallions.
Add toasted noodle mixture and dressing; mix well.
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Pasta Picnic Salad

2 cups rotini pasta -- uncooked
1 3-1/2 oz.pkg sliced pepperoni
2 medium avocados,peeled,sprinkle with lemon juice -- cut in small pieces
2 cups fresh mushrooms -- sliced
2 cups cherry tomatoes -- halved
1/4 cup sliced green onions
1/4 teaspoon lemon pepper
3/4 cup bottled Italian salad dressing

Cook pasta according to package directions. Rinse with cold water, drain
well. Combine with remaining ingredients, mixing gently but thoroughly.
Cover; chill 4 hours or overnight. Yield : 6 servings
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Creamy Caesar Salad with Tortellini

Yield: 4 main servings

1 sm anchovy; (or ¾ tsp paste)
2 cloves garlic; minced
3 to 4 tbsp fresh lemon juice
2 ts dijon mustard
1/4 ts tabasco; or other hot sauce
1/4 ts black pepper
1/4 ts salt
1/3 c olive oil
2-1/2 c cooked cheese tortellini; (250g)
1 c croutons
1 head romaine lettuce; torn up
4 tb parmesan cheese; freshly grated

1. Whirl anchovy, garlic, lemon juice, mustard, tabasco and seasonings
in a food processor, stopping to scrape down sides as needed. Then with
processor running, add oil, drop by drop at first, then in a slow steady
drizzle. To make dressing by hand, place anchovy in bowl and mash with
fork. Add garlic through seasonings and whisk until evenly blended.
Then, whisking constantly, add oil drop by drop at first, then in slow
steady drizzle.

2. When ready to serve, place torn lettuce in large bowl. In another
bowl, stir tortellini with dressing until coated. Toss with romaine. Add
courtons and 2 tbsp parmesan and toss. Sprinkle top with remaining
cheese and serve.
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South Seas Salad

Yield: 7 cups

2 limes
3 tb vegetable oil
2 tb fish sauce
1 to 2 tbsp sugar
1 ts cumin
1/2 ts red pepper flakes
1/2 ts salt
6 c cooked long grain rice
1 lg mango; ripe
1 sm red onion
1/2 c fresh basil; chopped
1/2 c roasted & salted cashews
1/4 ts cayenne; optional

1. Finel