Recipe: Salad (10)

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06-28-2000 -10 Salad Recipes

Cali,CA (09:58:03) : Summertime Krab Salad

a variety of crisp torn lettuces
very thinly sliced celery
a few green onions, sliced
make a bed of the above on lg. individual chilled plates (I use lg soup plates)
top with:
chunks of imitation krab
wedges of hard-cooked eggs
slices of fresh tomatoes
black olives (optional)

Drizzle your favorite salad dressing over (mine is 1000Island for this) & dig in! I serve with fresh, crusty sourdough bread
ENJOY! (of course, if ya live where you can get good fresh seafood, use that--shrimp is terrific!)

Val.KCMO (06:15:39) : Beef Stir Fry Salad

4 romaine lettuce leaves
1 beef flank steak 1 to 1 1/4 lbs.
1 Tbs vegetable oil
1 tsp. leaf basil, crushed
1/2 tsp. minced garlic
1/2 tsp. black pepper
3 med. tomatoes, cut in small wedges.
1/4 c. chopped green pepper
6 green onions sliced thin
1/2 c, sour cream or plain yogurt.
1/4 c. chopped parsley
1 avocado peeled and sliced.

Arrange a lettuce leaf on each dinner plate. Cut steak in half lengthwise, then cut across the grain into 1/8 in. slices. In a heavy skillet, heat oil over medium high. Add beef, basil, garlic and pepper. Stir fry just until meat loses pink color, about 2 minutes.
Remove from heat. Add tomatoes, green pepper, and onions, toss lightly. Transfer beef and vegetables to dinner plates, top with sour cream and parsley. Garnish with avocado slices.
Serves 4.

Victoria__Pa (06:11:48) : SEAFOOD & FRUIT SALAD

16 oz. pasta of choice,cooked & drained.
1 c. thinly sliced celery
2 20oz. cans pineapple chunks,drained
2 c. fresh oranges
4 c.(or more) seedless grapes (half white & half purple)
5 c. imitation krab meat in chunks

mix all ingredients together. set aside

DRESSING:

16 oz. sour cream
1 c. mayo
3/4 c. sugar
3 Tbsp. vinegar
beat together and pour over salad mixture:mix well and chill before serving if desired.

Victoria__Pa (06:01:06) : SEA CHICKEN SALAD

1-61/2 oz. can tuna in water
1 c. diced celery
2 Tbsp. fatfree mayo
2 hardboiled eggs,chopped
1 Tbsp.chopped pimento
4 c. shredded lettuce
1 tomato,quartered

Combine all ingredients except lettuce and tomato. Serve over lettuce & garnish with tomato.

Kelly~WA (05:24:41) :
RED POTATO SALAD WITH ASPARAGUS AND ARTICHOKE HEARTS

3 pounds red potatoes (15 or 16 small or 8 or 9 large [3-inch] potatoes)
1 pound fresh asparagus, 1 inch trimmed off the base and, if stalks are thicker than a
pencil, peeled.
4-1/2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoons honey
3/4 teaspoon sea salt, plus more to taste
6 tablespoons extra-virgin olive oil
1 14-ounce can whole artichoke hearts, drained, each heart cut vertically into eighths
3 ounces blue cheese (about 3/4 cup) or more to taste, crumbled (optional)
2 tablespoons chopped fresh dill
Freshly milled black pepper
Fresh argula or spinach (optional)

(1) Place potatoes in a large pot with enough water to cover and bring to a boil.
Reduce the heat to low, cover, and simmer until they can be pierced with a for, 15
to 20 minutes for small potatoes or 25 to 30 minutes for larger ones. Drain and let
cool for a few minutes. Cut the potatoes into bite-size pieces and place in a large
bowl.

(2) Steam the asparagus until tender but not soggy, just until a knife can pierce the
thick part of the stalk, 8 to 12 minutes. Immediately remove from the steam and
transfer to a cutting board to cool. Slice into 1-inch lengths and add to the potatoes.

(3) Whisk together the vinegar, mustard, honey, and salt in a small bowl. Drizzle in
the olive oil, whisking until well blended and creamy. Add the artichokes and
dressing to the potatoes and toss lightly.

(4) Add the blue cheese (if using), dill, and pepper to taste. Toss lightly, taste, and
adjust seasoning with more salt, pepper, and/or blue cheese to taste.

Refrigerate until serving time. Serve on a bed of arugula or spinach, if desired.

VARIATION: No-Frills Red Potato Salad -- Omit the asparagus, artichoke hearts,
and blue cheese. The dill can be omitted, too, though I prefer to use it. Add 1/4
medium red onion, diced, and 1 large celery rib, diced.

From 3 Bowls: Vegetarian Recipes from an
American Zen Buddhist, by Seppo Ed Farrey and Myochi Nancy O'Hara, Houghton Mifflin Company, 2000

Anna.ID (04:34:12) : Dilled Chicken Salad

1 can chicken broth
4 tbs. chopped fresh dill divided
1 lb boneless skinless chicken breast halves
1/3 cup slivered almonds
4 tomatoes about 2 lbs total
2/3 cup sour cream
12 tsp. pepper
1/2 tsp. salt
2 ribs celery sliced crosswise about 2/3 cup
13 scallions, sliced, about 1/2 cup
1 small green pepper chopped about 1/2 cup
fresh dill sprigs

Preheat oven to 350 degrees F. In skillet over high heat combine 2 cups water, broth, and 2 Tbs. dill; bring to a boil. Add chicken; reduce heat to medium. Cover; simmer, turning once, until no longer pink in center, 5-6 minutes or until toasted. Remove chicken from broth mixture, reserving 1/4 cup mixture. Let chicken stand about 5 minutes, cut into 1" chunks. With knife cut decorative edge in tomatoes; remove tops. Scoop out pulp, leaving shell. In bowl combine sour cream, pepper, salt, remaining dill and reserved broth mixture. Stir in celery, chopped pepper, scallions and reserved chicken and almonds. Fill tomatoes with mixture; garnish with dill sprigs. If desired.

Carmella,.ME (02:50:26) : Italian Sandwich Salad

l lb. cooked rotini pasta
1/4 lb. cubed cooked ham
1/4 lb. cubed provolone cheese
1/2 cup minced onion
l bell pepper, chopped
3 tomatoes, chopped
l can black pitted olives
1 large. deli pickle, chopped

I package Good Seasons Zesty Italian dressing. Make it with extra virgin olive oil and wine vinegar. Adjust seasonings. Very good!

JoanD.from.VA (10:41:47) : Chicken Salad with Orange Poppy Seed Dressing

!/4 cup orange juice
3 T. cider vinegar
3 T. Dijon mustard
2 T. honey
1 T. Worcestershire sauce
1 tsp. grated orange rind
1/2 tsp. salt
1/2 cup canola oil
1 T. poppy seeds
Place everything but oil and poppy seeds in blender and process until smooth. Gradually add oil in slow stream; blend until smooth. Stir in poppy seeds.
Salad
1 head Romaine lettuce
2 chilled grilled chicken breasts
Can [11 oz.] drained mandarin oranges
Can [8 oz.] drained pineapple tidbits
3/4 C. seedless grapes, cut in half
3/4 C. toasted walnuts

For salad tear Romaine lettuce into bite sized pieces in large bowl. Add chicken chunks and all fruit and nuts except oranges. Add dressing [to taste] and toss together. Add the oranges; lightly toss again. Serve immediately.

Can also use any cooked chicken [2 cups] and any other fruit you like such as melon, kiwi, etc.

Lori.NY (10:29:41) : Strawberry Jello Mold

10 oz. frozen Strawberries
1 1/4 Cup Crushed Pineapple
1 Lg. Strawberry Jello
1/2 pint Sour Cream

2 Cups Boiling water
NO COLD WATER !!

Mix Jello with Boiling water add frozen Strawberries and let thaw.. then add pineapple (do not drain) . Put 1/2 mixture in Tupperware jello mold.. set in refrigerator till molded.. Add 1/2 pint Sour cream and spread across the top a thin layer...then put the other half of Strawberry mixture on top.. Set in refrigerator overnight.. Double for Large Mold..

You may also use Raspberries instead of Strawberries..

Lori.NY (10:06:39) : Rosa Marina Salad

1/2 lb. Rosa Marina Pasta
1/2 cup sugar
2 Tbles.Flour
2 eggs
1-20oz.can crushed pineapple
1-11oz. can mandarin oranges
1-8oz. Cool whip
cherries for color (small jar)

Cook Macaroni until soft then drain, rinse & set aside.
Drain fruit & keep the juices (pineapple & oranges)
Mix sugar, flour, & eggs & fruit juice in saucepan. Cook until thick..Set aside & cool. Mix with macaroni & let set overnight in refrigerator. Next day add fruit, & cool whip & cherries.ENJOY..

Also Shared:

(10:24:10) :

1 cup water
1 cup sugar
4 oz butter/ marg
1 lb sultanas or raisins etc
2 cups self rising flour
2 eggs, beaten
Optional - cherries & mixed spice

Put water, sugar, butter and fruit into a large saucepan and bring to the boil. When butter has melted take off heat and leave to cool. When cold add the eggs and mix well then stir in the flour (and spice and cherries). Mix very well and put in a greased and lined tin. Bake in a moderate oven (Gas 4/ 325f/ 160c) for about an hour and a half. Make sure it is done by inserting a sharp knife and if it comes out clean then it is done. Allow to cool before removing from tin ENJOY!!!!!