Recipe: Salads (18)

recipelink.com Chat Room Recipe Swap
05-21 to 5-28-2000 - 18 Salads

recipelink.com (07:09:03) : SOUR CREAM POTATO SALAD
Kate (9:15:56 pm)
Date: July 1st 1997
Board: recipelink.com Cooking Club

10 Medium red potatoes, cooked
-in jackets
1/3 c Clear, bottled Italian
-dressing
1 1/2 c Sliced celery
1 c Sliced green onions
4 Hard boiled eggs
1/2 c Sour cream
1 c Mayonnaise
1 1/2 tsp Horseradish sauce
1 tsp Yellow mustard
1 1/4 tsp Celery seed
1/3 c Diced cucumber
Salt & pepper to taste

While potatoes are warm, pour on the dressing. Chill 2 hours. Add celery and onion. Add the egg whites, chopped. Sieve egg yolks, combine with mayonnaise, sour cream, horseradish, mustard, and celery seed.
Chill 2 hours and add diced cucumber.

julie,s.c. (01:57:39) : Cold Vegetable Dish

1 basket cherry tomatoes
1 bunch broccoli, fresh and cut up
1 head cauliflower, fresh and cut up
1 (8 ounce) bottle Italian salad dressing
Mix above ingredients the day before you are ready to serve. Serve cold. Serves 8 to 10

julie,s.c. (10:03:47) : Medley of Fruit

1 (26 0z.) jar mango wedges, drained and chopped
2 med. kiwi fruits, pared and thinly sliced
2 med. bananas, thinly sliced
1 teaspoon lemon juice

Toss above ingredients in lemon juice and chill.
8 servings

Kelly~WA (02:33:21) : Mango Tropical Fruit Salad
Yield: 4 servings

1 c Mango pieces
1 c Sliced bananas
1 c Fresh pineapple pieces
1 c Avocado pieces
1 c Orange pieces
1/2 c Nonfat yogurt
3 tb Sugar (level)
2 tb Orange juice
1 dash Salt
Fresh grated coconut (opt.)

Cut fruit into serving pieces and mix together. Mix salad dressing made
from yogurt, sugar, salad, and orange juice. Pour dressing over salad and
mix thoroughly. Cover fruit salad and place in refrigerator to chill for
30 minutes. Sprinkle with fresh grated coconut just prior to serving.
Serves four.

recipelink.com (01:38:13) :
Alaska Dungeness Crab Fruit Salad
Recipe By : Alaska Seafood Marketing Institute
Serving Size : 5

1 Alaska dungeness crab -- (2 to 3 lb.)
-- thawed if necessary
2 cups fresh pineapple chunks*
2 apples or pears -- cut into chunks
1 orange -- peeled, sliced and
-- halved
lettuce
Honey Dressing:
1/2 cup mayonnaise
1 tablespoon lime juice
1 1/2 teaspoons honey
1/8 teaspoon ground ginger
lime or lemon wedges

Left off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut into serving-sized pieces. Break body section into several pieces. Micro-cook or steam until thoroughly heated; cool. Remove meat from body. Combine crab meat from body with fruit. Arrange fruit mixture and cracked crab legs on lettuce-lined platter. Serve with Honey Dressing. Garnish with lime wedges.

*One can (about 15-14 oz.)pineapple chunks, drained, may be substituted.

Honey Dressing: Combine mayonnaise, lime juice, honey and ginger. Makes about 1/2 cup

Kelly~WA (02:32:51) : Fruit Salad

1 Cubed cantaloupe melon
1 cup seedless grapes
1 Cubed honeydew melon 4 Cubed peaches
2 Baskets sliced strawberries 1 Lemon juiced OR
2 Peeled & wedged oranges
1 c Yogurt, any fruit flavor
1/2 Cubed watermelon (optional)
Stir fruit pieces together by hand. Squeeze juice of lemon over all, or
stir in yogurt. For a special occasion: combine 1/8 cup pure maple syrup with one ounce vodka and pour over salad.

Kelly~WA (02:31:21) : Frozen Pineapple Salad

Yield: 6 servings

2 tb Flour
1 c Pineapple juice
1/2 c Butter
1/8 c Sugar
1/16 tsp Salt
1 Egg
2 tb Lemon juice
4 slices Pineapple; cut fine
2 Oranges
1/4 c Nuts; chopped
10 Marshmallows
8 Maraschino cherries
1 pt Whipped cream

Make a paste of flour and pineapple juice, then gradually add
remainder of juice. Add butter, sugar and salt. Cook in top of double
boiler for approximately 10 minutes. Add the egg, slightly beaten.
Continue to cook for a few minutes, stirring occasionally; then cool
and add lemon juice. Add pineapple, oranges, nuts, marshmallows and
cherries; then fold in whipped cream. Pour into freezing tray and
allow to freeze.

Kelly~WA (02:31:00) : Fruited Rice Salad

Yield: 1 servings

2/3 c Uncooked long grain rice
1/3 c Sliced natural almonds
1 can (11-oz) mandarin oranges juice reserved
2 tb Vegetable oil
1 tb Cider vinegar
1 c Seedless red grapes each cut in half
1 tsp Dijon style mustard
1 tb Chopped parsley
1/3 c Golden raisins
Lettuce leaves

Prepare rice according to package directions for microwave cooking.
Refrigerate rice uncovered until cooled, about 15 minutes. Meanwhile, in
large serving bowl, combine orange segments, grapes, raisins and almonds.
In small bowl, whisk together 2 Tb reserved juice, oil, vinegar, mustard,
parsley, salt and pepper. Add rice to fruit mixture. Pour salad dressing
over salad; toss. Garnish with lettuce leaves.

Kelly~WA (02:30:34) : Fresh Pineapple Slaw

Yield: 6 servings

2 c Chopped fresh pineapple
1 med Carrot, shredded
1 med Green pepper, julienned
3 tb White wine vinegar
3 tb Unsweetened pineapple juice
1 tb Honey
1 tsp Oil
2 oz Crumbled blue cheese

1. Combine pineapple, carrot, and green pepper in a medium bowl, toss
gently. Combine vinegar, and the next 3 ingredients and stir well with a
wire whisk. Pour over pineapple mixture and toss. Cover and chill 1 hour.
Top with blue cheese just before serving.

Per serving (1/2 cup) - 90 cal.

Kelly~WA (02:30:16) : Tropical Chicken Salad

Yield: 6 servings

2 c Chicken, white meat, *
2 x Apples, peeled and diced
1 c Pineapple Chunks
1/3 c Chopped almonds
1/2 c Shredded Coconut
1/4 c White Raisins (opt.)
3 tb Chopped Chutney
2 tsp Curry Powder
3/4 c Mayonnaise

* Cooked and cubed
In a bowl, combine chutney, curry, and mayonnaise. Combine all other
ingredients in a separate bowl. Stir curry, chutney, and mayonnaise
mixture into the chicken mixture.
Serve on watercress or lettuce leaves, with slices of avocado.

Kelly~WA (02:29:42) : Pineapple Cheese Salad
Yield: 1 servings

1 pk Lemon jello (small)
1 pk Lime jello (small)
2 c Hot water
1 can Crushed pineapple (No.1 can)
1 lg Package of Philadelphia
Cream cheese
1 carton Cool Whip (small)
1 1/2 c Sugar
4 tb Flour
4 Eggs
2 c Pineapple juice

First layer...Mix jello and water, when partially jellied add pineapple not
drained. Put in 13x9x2 inch pan. Refrigerate until jelled. Second
layer...Mix cream cheese and Cool Whip until fluffy. Spread over set Jello.
Third layer...Mix flour and sugar together. Add eggs, beat after each
addition. Add pineapple juice. Cook until thick. Let cool. Spread over
1st and 2nd layer. Refrigerate.

recipelink.com (01:54:33) : Ambrosia Hawaiian

1 jar cherries -- drained
3/4 c coconut -- shredded
1 c sour cream
1 c miniature marshmallows
1 c crushed pineapple -- drained
2 c pineapple tidbits -- drained

Mix all ingredients together and place in lightly greased mold or bowl. Chill overnight. May use mandarin oranges in place of cherries. 1/2 c walnuts or almonds optional.

recipelink.com (10:58:37) : GARDEN POTATO SALAD
Recipe By : Christie Aspegren
Serving Size : 16

2 1/2 pounds Red potatoes -- quartered
Salt -- pepper
1/4 cup Plus 2 tb olive oil
3 Cloves garlic -- minced
2 Ears corn
1 large Tomato -- diced
1 large Cucumber -- seeded and diced
1 Green pepper; roasted -- seeded, diced
4 Green onions -- sliced
1/3 cup White vinegar
2 tablespoons Sugar
1 cup Cilantro leaves

Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Let cool.

With sharp knife, remove corn kernels from cob. Toss together cooled potatoes, tomato, cucumber, green pepper, corn kernels and green onions.

Blend vinegar, remaining 2 tablespoons oil, sugar and cilantro together in blender or food processor. Pour over vegetable mixture tossing to coat. Season to taste with salt. Chill several hours for best flavor.Gina,Fla (04:27:18) : Mari's Blueberry Congealed Salad

2 6 oz. Jello Blueberry boxes
1 15 oz. blueberry pie filling can
1 small can crushed pineapple
1 bag frozen blueberries

Topping:

8 oz. cream cheese
1 c. sour cream
1/2 c. sugar
1/2 t. vanilla
1/2 c. chopped nuts

Boil 2 c. water and dissolve jello in it. Add blueberries and pineapple with juice in large bowl. Add the jello mixture. Blend well. Pour into a 9x13 pan and let set in fridge. make the topping by mixing all ingred. together and spread on top when jello is set. Sprinkle with nuts.

Gina,Fla (04:26:50) : Fresh Green Bean Salad with Dill and Feta
Cool and crunchy salad....

Dressing:
1 c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. black pepper
1 T. dried dill
1/4 t. paprika
1/2 t. dried mustard
1 clove garlic, minced
Combine in a glass jar and shake well. Refrigerate for later use.
Salad:
2 lbs. whole green beans, trimmed
1 t. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. feta cheese
1/4 c. mayo
2 T. sour cream
Bring a pot of water to a boil and cook beans til tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving. Use more dressing if needed before serving.

MED/TN (07:44:05) : Pina Colada Salad

1 small container Pina Colada Yogurt (or pineapple)
1 small can mandarin oranges (drained)
1 reg. can crushed pineapple or tidbits(drained)
2 cups miniature marshmallows
1 cup flaked coconut

Mix together and chill. One cup marshmallow fluff may be added for needed extra sweetness.calliope,.NY (09:51:32) : CALLIOPE'S ITALIAN FLAG SALAD

1-pound bag frozen peas, defrosted only
plenty of chopped scallions
about a half cup-rough chopped roasted red peppers or...
you can use fresh raw red peppers sliced paper thin
2-ribs of celery, diced
1-tsp.dill weed...more if fresh
salt and black pepper dusting of paprika
1/3-cup sour cream
1/3-cup mayonnaise

Make a few hours to a day ahead. At serving time, top with chopped cashews and either chopped real bacon...or McCormick's Imitation Bacon

calliope,.NY (09:40:45) : Four Bean Salad with variations

1 box frozen green beans
1 box frozen wax beans
obviously fresh is better, if available!
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1- green bell pepper, very thin slices....you could use red bell pepper if that's what you have!
1/2 medium red onion, paper-thin slices

1-Tbsp. or more, sugar
1/4 cup, or more, red wine vinegar...or white
1/3-cup olive oil
1- tsp. salt
1- tsp. pepper
oregano or basil or Savory...I like savory, its the "bean" herb!
* optional...Worcestershire sauce, and/or mustard....use it!

Whisk dressing together thoroughly. Mix all ingredients together and toss. Chill.

* I'm going to make this adding some boiled new potatoes cut in half, some roasted beets. whole roasted garlic cloves and 2 cans of tuna, flaked, for a very complete one dish meal
for one of this holiday's dinners. *......since I'm adding all the extras, I will undoubtedly double the dressing. **I did this and it was wonderful!

*Today, sat. Nov. 6,I'm going to try another variation. I'll do up the beans, but this time use bulgur (if you don't like the chewy texture, try couscous instead) then use tuna again and this time some chopped black olives. Think I'll try spiking the dressing with horseradish and will also use the mustard and some lemon juice as well as the red wine vinegar and go for either the savory or oregano for the herb....note...this too was a nice variation!

*Both these variations are pretty darned healthy and a complete one-dish meal.