recipelink.com Chat Room Recipe Swap
05-29 to 6-03-2000 – 9 Salad and Salad Dressing Recipes
julie,s.c. (09:44:15) : STAINED GLASS SALAD

3 bananas, cut in slices
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1 1/2 cup strawberries (fresh or frozen)
1 can peach pie filling
Pour juice from pineapple over bananas and set aside. Mix all fruit and pie filling together. Drain pineapple juice off bananas. Add bananas to fruit mixture. Refrigerate about 1 hour before serving..

recipelink.com (09:50:29) :
Zucchini Coleslaw
From: Taste of Home

2 cups coarsely shredded zucchini
2 cups shredded cabbage
1 medium carrot, shredded
2 green onions, sliced
1/2 cup thinly sliced radishes
1/3 cup light mayonnaise
1/3 cup mild picante sauce
1/2 teaspoon ground cumin

Drain zucchini by pressing between layers of paper towels. Place in a large bowl and combine with cabbage, carrot, onions and radishes. In a small bowl, combine remaining ingredients. Pour over vegetables and toss well. Cover and chill at least 1 hour.
Yield: 8 servings

recipelink.com (09:31:49) :
Chicken, Feta and Peach Salad With herb dressing
From: Boston Globe

2 heads romaine
2 lg. tomatoes, cut into chunks
2 cucumbers, peeled, seeded and diced
1/2 c. feta cheese, crumbled or cut up
1 lg. peach, peeled and cut into chunks
1 1/2 c. toasted French bread croutons
1/4 c. thinly sliced red onion
1 1/2 c. grilled chicken or turkey, sliced

Whisk together the following ingredients and Pour over assembled salad:
2t. oregano
1T. fresh basil
2T. fresh mint
3T. olive oil
1T. balsamic vinegar
1/4 c. fresh lemon juice
salt & pepper

recipelink.com (05:22:23) :
Layered Slaw
Date: Thu, 31 Jul 1997 05:48:46 -0500
From: Pam & KerryAnn Cobb

1 medium sweet onion, sliced
1 small cabbage, shredded
2 tomatoes, cut into thin wedges
1 cucumber, halved and sliced
1 small yellow pepper, cut into thin strips 1 (4-ounce) can sliced ripe olives, drained 3/4 cup crumbled feta cheese
2/3 cup olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper

Cut each onion slice in half, and separate into half rings. Layer onion and next 6
ingredients in a large bowl; set aside.
combine olive oil and remaining ingredients in a jar. Cover tightly and shake vigorously; pour over salad. Cover and refrigerate 8 hours. Toss and serve with a slotted spoon. Makes 6-8 servings.

julie,s.c. (09:43:45) : SEAFOOD SALAD

1 ( 8 oz.) package Crab Delights (flake style)
1/2 cup mayonnaise
2 stalks of celery, chopped
3 tbl. finely chopped onion

Combine ingredients. Serve on a crisp bed of lettuce

recipelink.com (10:07:09) :
Lemon-Dill Vinaigrette (Eating Right)
Recipe By : John Ash, Eating Right
Serving Size :

1/2 cup fresh lemon juice
2 teaspoons lemon zest
2 tablespoons red onion -- minced
1 tablespoon honey
2 teaspoons capers -- drained, chopped
1 tablespoon chopped fresh dill
2/3 cup olive oil
Salt and ground pepper

In a mixing bowl, combine the lemon juice, lemon zest, onions, honey, capers and dill. Whisk in oil in a stream. Season to taste with salt and pepper. Store covered in refrigerator for up to 5 days.
Yield: approximately 2 cups

recipelink.com (10:23:29) :
Pasta Salad
Recipe By : National Pasta Association
Serving Size : 8

8 ozs bow tie pasta
3/4 c frozen green peas -- thawed
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
3 c frozen broccoli cuts -- thawed and cooked
12 ozs tuna in water -- drained and flaked

Dressing
1 tsp olive oil
2 tbsp. white vinegar
1/2 tsp hot sauce
2 tsp. honey
2 tsp. salt
1/2 tsp garlic powder
1/2 tsp ginger
1/2 tsp black pepper

Cook bow tie pasta according to package directions; drain and cool. Add the peas, bell peppers, onions, broccoli, and tuna. To prepare dressing, combine vinegar, hot sauce, honey, salt, garlic powder, ginger, and black pepper in a mixing bowl. Pour over the pasta mixture. Toss lightly. Cover and chill until ready to serve.

Burgundy/LA (04:28:56) : GARLIC MAYONNAISE

4 cloves garlic; peeled
1/2 teaspoon kosher salt
kosher salt to taste
1 cup nonfat plain yogurt
1 large egg
1 tablespoon cornstarch
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice

1. With the side of chef's knife (or in a mortar with a pestle), mash garlic with 1/2 teaspoon salt. You should have about 1 tablespoon mashed garlic; set aside.
2. In a heavy medium saucepan, whisk together yogurt, egg and cornstarch. Set over medium-low heat and cook, whisking constantly, until mixture thickens; DO NOT let it boil. Transfer to a small bowl. Whisk in reserved garlic, oil and lemon juice. Taste and adjust seasonings. Press apiece of plastic wrap directly on the surface to prevent a skin from forming. Let cool. * NOTE: The mayonnaise can be stored in the refrigerator for up to 3 days; whisk briefly before using.

recipelink.com (11:19:32) :
Zesty Citrus Vinaigrette
From: July/August 1994 issue of Pillsbury Fast & Healthy

2 tbsp powdered fruit pectin
1 tsp sugar
2 tbsp chopped fresh parsley or 2 tsp dried
1/4 tsp salt
1 tsp chopped fresh oregano or 1/4 tsp dried oregano
1 dash ground red pepper (cayenne)
1/2 cup water
1 tbsp frozen orange juice concentrate -- thawed
1 tbsp white wine vinegar or cider vinegar
1 garlic clove, minced

This dressing lends zesty flavor with no fat. Serve it on a salad of spinach leaves, mandarin orange segments, sliced celery and croutons.

Combine all ingredients in small jar with tight- fitting lid; shake to blend well.

Makes 2/3 cup, 1 Tbsp per serving