SALADS & DRESSINGS
Authentic Greek Salad
Baja Chicken Pasta
Salad
Basil, Potato
and Egg Salad
Bean Salad
BEER POTATO SALAD
Blt Chicken Salad.
Blue Cheese Dressing
Blue Cheese Dressing
#2
Buffalo Chicken Salad
CAESAR
DRESSING FOR SPINACH SALAD
Carrot Slaw with
Cashews
Cherry Pineapple
Salad
Chicken Caesar Salad
Citrus Slaw
Classic
French-Style Potato Salad
Cool Lemon Chicken
Salad
Couscous Salad
Curried Chicken
Fruit Salad
Egg Garnish for
Salads
Egg Tomato Appetizer
Salad
Fish Salad
with Coconut Milk
Frosted Melon Mold
Frozen Cheese
and Fruit Salad
Frozen Cheese Salad
Frozen Fruit
Ginger Salad
Frozen Fruit Salad
Frozen Olive
Cheese Salad
Frozen Peach
and Pecan Salad
Frozen Pear
and Cheese Salad
Frozen Pineapple
Salad
Frozen Roquefort
Salad
Fruit and
Cottage Cheese Mold
Fruit Slaw
Grape Salad
Green
Salad Bowl with Cottage Cheese
Ham Mousse
Hawaiian Salad
Herbed Potato
and Tomato Salad
Indonesian
Salad with Spicy Peanut Dressing
Italian Macaroni
Salad
Macaroni Cheese Salad
Mandarin Orange Salad
Melon,
Hearts of Palm, and Prosciutto Salad
Mexicali Salad
Mixed Fruit Salad
Molded Cheese Salad
Molded Chicken
a la King
Molded Lime Salad
New Mexico
Chalupa-Style Salad
Orange-Ginger Dressing
Pasta Cheddar
Cheese Salad
PASTA
SALAD WITH PROSCUITTO AND PEAS
Perfection Salad
Pesto Potato-Sausage
Salad
Pig in the Garden
Salad
Pimiento Cream
Dressing
Pineapple
Cream Dressing--cooked
Purple People
Eater Salad
Ranch
Style Dressing Mix W/Variations
Roasted
Garlic with Cumin-Eggplant & Capellini
Roasted
Pepper And Snow Pea Salad
Salsa Pasta Ole'
Salsa Vinaigrette
Sassy Slaw
Sesame Pasta Salad
SHRIMP MAQUECHOUX
SALAD
Smooth Fruit
and Cheese Salad
Sour Cream Dressing
Sour Cream Potato
Salad
Sour
Cream Salad Dressing--cooked
Spinach Salad #7
Spring Flower Salads
Strawberry Cream
Dressing
Strawberry Spinach
Salad
Sunshine Salad
Uncle Ben's Rice
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
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.
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.
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.
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
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. 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
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. 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. 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
In large saucepan, in boiling, salted water, cook pasta
as package label directs, until al dente. 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.
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
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
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
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
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
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.
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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
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,
haddock, or similar, 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 med. potato, cook in skin until soft, peeled,
& cut into 1/2" cubes
2 small (1/2 cup)onion, sliced very thin
4 scallions, cut into 1/4-in thick slices
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. Fry the eggplant slices, covered, in the same oil until
soft, about 3 minutes. Drain on paper towels. 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 coolenough 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
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.)
Meanwhile, make the dressing. In a medium-size bowl,
whisk together the mayonnaise, water, soy sauce, ginger, sesame oil, and
vinegar until well blended. 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
Combine all ingredients in a large salad bowl and toss
thoroughly. 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.
For the vinaigrette, combine the orange juice, mustard,
sugar, salt a nd pepper to taste, and the remaining 2 tablespoons olive
oil. Set aside.
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.
To serve, toss the celery, carrots, radishes and cucumber
in a bowl with the reserved vinaigrette. Divide the salad among 4 plates.
For each serving, 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 pineapple 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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