Recipe: Salad and Salad Dressing Recipes (6) - 06-03-2000 Recipe Swap (updated)

6 SALAD & SALAD DRESSING RECIPES
Recipe Swap - May 29 - June 3, 2000

RECIPES IN THIS FILE:
Stained Glass Salad
Zucchini Coleslaw
Chicken, Feta and Peach Salad with Herb Dressing
Layered Slaw
Seafood Pasta Salad
Zesty Citrus Vinaigrette Dressing

---

STAINED GLASS SALAD
From: julie,s.c.

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.

---

ZUCCHINI COLESLAW
Source: Taste of Home magazine
Makes 8 servings

2 cups coarsely shredded zucchini
2 cups shredded cabbage
1 medium carrot, shredded
2 green onions, sliced
1/2 cup thinly sliced radishes
FOR THE DRESSING:
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 ingredients for the dressing. Pour over vegetables and toss well. Cover and chill at least 1 hour.

---

CHICKEN, FETA AND PEACH SALAD WITH HERB DRESSING
Adapted from source: Boston Globe

FOR THE SALAD:
2 heads romaine, torn
2 large tomatoes, cut into chunks
2 cucumbers, peeled, seeded and diced
1/2 cup feta cheese, crumbled or cut up
1 large peach, peeled and cut into chunks
1 1/2 cups toasted French bread croutons
1/4 cup thinly sliced red onion
1 1/2 cups grilled chicken or turkey, sliced
FOR THE DRESSING:
1/4 cup fresh lemon juice
3 tbsp. olive oil
2 tbsp. fresh mint
1 tbsp. fresh basil
1 tbsp. balsamic vinegar
2 tsp. oregano
Salt and pepper, to taste

Assemble the salad as desired.

Whisk together the ingredients for the dressing and pour over salad.

---

LAYERED SLAW
Source: Pam & KerryAnn Cobb, 1997
Makes 6-8 servings

FOR THE SALAD:
1 medium sweet onion, sliced
1 small cabbage, shredded
2 tomatoes, cut into thin wedges
1 cucumber, halved and sliced
1 small yellow bell pepper, cut into thin strips
1 (4 ounce) can sliced ripe olives, drained
3/4 cup crumbled feta cheese
FOR THE DRESSING:
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. ground black 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 the dressing ingredients in a jar. Cover tightly and shake vigorously; pour over salad. Cover and refrigerate 8 hours.

Toss and serve with a slotted spoon.

---

SEAFOOD PASTA SALAD
From: julie,s.c.

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

Combine ingredients. Serve on a crisp bed of lettuce.

---

LEMON-DILL VINAIGRETTE DRESSING
Source: John Ash, Eating Right
Makes approximately 2 cups

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

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.

---

ZESTY CITRUS VINAIGRETTE DRESSING
Source: Recipe Booklet - Pillsbury Fast & Healthy, July/August 1994
Makes 2/3 cup, 1 Tbsp per serving

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

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

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