Recipe: Some salad ideas...

Sara - here are some salad ideas...



Fruit and Sour Cream Coleslaw

4 cups shredded cabbage
2 apples -- sliced thinly
1 can pineapple chunks in juice -- drained
1/2 cup green grapes
1/2 cup red grapes

--- Dressing: -----
1 cup mayonnaise
1/2 cup sour cream
4 teaspoons lemon juice
1 teaspoon sugar -- to taste
1 dash salt
1 dash pepper
1 dash ground cinnamon -- to taste

1. Shred cabbage very fine, place into covered bowl or plastic bag and
chill.

2. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon
juice, salt, pepper and cinnamon. Chill.

3. Drain pineapple very well, wash grapes and add to pineapple; chill.

Just before serving, wash, core and slice apples into thin slices, then
in half again. Mix apples along with grapes and pineapple into cabbage.
Toss to blend well.

4. Add dressing and toss to coat. Don't add dressing all at once in case
you don't need it all. This is a little different than the usual
coleslaw, but very good and easy to prepare. Prepare ingredients ahead of
time, then put salad together whenever you wish.

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Ambrosia Waldorf Salad

2 cups fresh or frozen cranberry halves
1/2 cup sugar
3 cups miniature marshmallows
2 cups diced unpeeled apples
1 cup seedless green grapes -- halved
3/4 cup chopped pecans
20 ounce can pineapple tidbits -- drained
1 cup heavy cream -- whipped
shredded or flaked coconut

Combine cranberries and sugar. In a large bowl, combine the marshmallows,
apples, grapes, pecans and pineapple. Add cranberriesand mix well. Fold in
whipped cream. Cover and chill. Sprinkle with coconut before serving.
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7-up Salad

4 ounces crushed pineapple -- drained
1 cup applesauce
1 cup nuts -- chopped
1 orange -- peel & dice
1 3 oz raspberry gelatin powder
1 small 7-Up

Heat applesauce and crushed pineapple. Mix in gelatine. Add 7-up, oranges,
and nuts. Refrigerate. Stir several times while thickening so that it won't separate..

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Sesame Noodle Salad

Serves: 4

Sesame dressing
1/2 cup peanut butter
1/3 cup water
1/4 cup soy sauce
2 Tbs. rice vinegar
2 Tbs. Asian sesame oil
1/2 tsp. hot pepper sauce
2 cloves garlic, minced

Salad
1/2 lb. cappellini or thin spaghetti
1/2 lb. snow peas, diagonally sliced
5 cups sliced Napa cabbage (1/2 head)
1 cucumber, peeled, seeded and sliced
3 scallions, thinly sliced
2 oz. ham, chopped
1/4 cup chopped dry roasted peanuts

1. Puree dressing ingredients in blender. 2. Cook noodles according to package
directions. During last 2 to 3 minutes of cooking time, add snow peas. Drain
noodles and snow peas and rinse under cold water; drain well. 3. In large bowl
toss noodles and snow peas with cabbage and sesame dressing. Top with
cucumber, scallions, ham, and peanuts.

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Tuscan Tuna and Bean Salad

20 oz can cannellini beans (white kidney beans)
1/2 red onion, sliced thinly
salt to taste
1 can oil-packed tuna, drained (Italian, if possible)
1/3 cup olive oil
2 tsp red wine vinegar
freshly ground black pepper to taste

Rinse and drain the beans and place in a bowl. Add the onions and season with salt.
Add the tuna, breaking into large flakes. Add the oil, vinegar
and pepper and toss well.

Yield: 4 servings
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Pasta and Chicken Salad

1 lb pasta (rotelle or similar)
3 cups cooked chicken, cut up
2 carrots, shredded
2 cups red cabbage, finely shredded
10 oz frozen peas, thawed
1 red onion, diced
1 green pepper, cut in match sticks
1/2 cup Italian dressing
1/2 - 1 cup ranch dressing

Cook pasta according to package directions. Drain and toss
with Italian dressing. Set aside to cool slightly. Add the chicken
and vegetables and toss. Stir in the ranch dressing, adding the
amount you prefer. Chill.

Yield: 6 - 8 servings.