Recipe: Holiday Salad Recipes (6)

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12-01-99 - Holiday Salad Recipes (6)

Lori,nj (09:52:22) : Lettuce Salad with Warm Dressing

1 large bunch green leaf lettuce, torn (about 12 cups)
1 large bunch red leaft lettuce,tor (about 12 cups)
1/2 lb freshmushrooms, sliced
3 green onions, sliced
4 bacon strips, cooked and crumbled-optional
Dressing:
1/2 cup cider or ref wine vinegar
1/2 cup olive or vegetable oil
1/4 cup water
1 Tbsp sugar
2 tsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
3/4 tsp garlic salt or 1/8 tsp garlic powder
1/4 tsp pepper

In large salad bowl, toss lettuce, mushrooms, onions & bacon. In small saucepan, combine dressing ingredients. Cook & stir over medium heat till heated through. Just before serving, drizzle warm dressing over the salad; toss to coat.
Yield: 18 servings

Lori,nj (09:43:39) : Sweet Potato Apple Salad

6 medium sweet potatoes (about 2-1/2 lbs)
1/2 cup olive or vegetable oil
1/4 cup orange juice
1 Tbsp sugar
1 Tbsp cider or white wine vinegar
1 Tbsp Dijon mustard
1 Tbsp finely chopped onion
1-1/2 tsp poppy seeds
1 tsp grated orange peel
1/2 tsp grated lemon peel
2 medium tart apples (about 3/4 lb), chopped
2 green onions, thinly sliced

In large saucepan, cook sweet potatoes in boiling salted water until just tender, about 20 min. Cool completely. Meanwhile, in a jar with a tight fitting lid, combine the next nine ingredients; shake well. Peel potatoes; cut each in half lengthwise, then into 1/2 inch slices. In a 4-qt bowl, layer a fourth of the sweet potatoes, apples and onions; drizzle with a fourth of salad dressing. Repeat layers three times. Refrigerate for 1-2 hours. Toss before serving. Yield: 8-10 servings

Dawn-NYS (11:42:17) : Shrimp and Fennel Salad

2 1/2 tb Olive oil, divided
1 Large red bell pepper diced
1 Medium fennel bulb, trimmed and diced
1/4 ts Crushed red pepper flakes, divided
Salt to taste
Juice of 1 large lemon, divided
1 lb Large peeled shrimp
1 Small clove of garlic, minced
3 Green onion, sliced
1 tb Drained capers
1 ts Mayonaise
2 or 3 teaspoons minced fresh rosemary

Heat 1 Tablespoon of the oil in a large skillet over high heat. Add bell
pepper, fennel, half of the crushed pepper flakes and salt to taste.
Cook, stirring often, until vegetables begin to brown at the edges, 6 or 7
minutes. Transfer to a mixing bowl and add half of the lemon juice.

Add 1 Tablespoon oil to pan. When hot, add shrimp, remaining pepper flakes
and salt to taste. Cook Stirring, until shrimp are pink, 2 to 3 minutes,
adding remaining lemon juice and garlic just before it is taken off the
heat. Add to vegetables and cook till tender.

Add remaining ingredients, including the remaining 1/2 Tablespoon oil, and
mix well. The salad can be served when it cools to room temperature or after
it has been chilled overnight. Adjust the seasoning at serving time.

Patti/Dnvr (05:42:29) : Hearts of Palm and Shrimp Salad

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup water
1 tbls granulated sugar
2 tsp lemon juice
1 tsp dijon-style mustard
1 tsp Worcestershire sauce
3/4 tsp garlic salt
1/4 tsp ground black pepper
3-14 oz cans hearts of palm, drained
1 1/2 lbs large shrimp, peeled, deveined and cooked
6 slices bacon, cooked and crumbled
Red cabbage leaves
Fresh parsley

In a small bowl, whisk first 9 ingrediants until well blended. If desired, cut hearts of palm lengthwise. Place hearts of palm, shrimp and bacon in a 1-gallon re-sealable plastic bag; pour dressing over and seal bag. refrigerate at least 8 hours.
Reserve dressing. To serve, arrange hearts of palm and shrimp on cabbage leaves on individual serving plates. Pour some of the reserved dressing over top of each salad. Garnish with parsley.
Yield: about 10 servings.mrdjxfour:ky (08:26:46) : Apple Salad

1 red apple
1 green apple
2 stalks of celery
1/2 cup lemon flavored yogurt
1/4 cup chopped walnuts or pecans
Lettuce leaves for garnish

Carefully cut the apples into quarters and remove the seeds and stems.
Cut the apple quarters into little pieces and put them in a bowl. Cut
the celery into thin pieces, about 1/4 inch (5 mm) thick, and add them
to the bowl. Put yogurt and the nuts in the bowl and stir everything
until the apples and celery are all coated with the yogurt. Put a
lettuce leaf or two on salad plates, and put the apple mixture on top
of the lettuce. Serves 4 to 6.

mrdjxfour:ky (08:25:04) : CAULIFLOWER WITH PARMESAN AND BACON Salad

1 small head iceberg lettuce, torn (8 cups)
1/2 head cauliflower, coarsely chopped (3 cups)
1 purple onion, chopped
1 cup mayonnaise
1 tbs sugar
1/2 tsp dried thyme, crushed
1/2 cup grated Parmesan cheese
1/2 lb bacon, cooked and crumbled

Layer first three ingredients in a large bowl. Combine mayonnaise, sugar,
and thyme, stirring well; spoon mayonnaise mixture over vegetables and
sprinkle evenly with Parmesan. Cover and chill 3 to 4 hours. Sprinkle with
crumbled bacon just before serving. Serves 8.