Recipe: Thanksgiving Salads (31)

Pear and Bleu Cheese Salad with Hazelnut Vinaigrette
Watercress Salad with Pears, Walnuts & Gorgonzola
Spinach Salad with Warm Bacon Dressing
Pear and Bleu Cheese Salad with Hazelnut Vinaigrette
Taco Salad
Parmesan Cheese Salad
Greek Salad
Spinach Salad
Thai Mussel Salad
Cranberry/Raspberry Salad
Molded Cranberry Waldorfs
Cranberry Star Mold
Creamy Parmesan Dressing
Cranberry Raspberry Salad
Jellied Cranberry Salad
Antipasto Salad
Autumn Jewels Gelatin Salad
Five Cup Fruit Salad
Herb Garden Couscous Salad
Lemon-Cherry Layered Salad
Marinated Veggies
Pistachio Salad
Rice Salad Mold
Spinach Salad with Pears and Cranberries
Chick-Pea Salad (Greece)
Jicama Salad (Latin America)
Green Bean and Ginger Salad (Japan)
Cucumber Salad with Spicy Dressing (China)
Cucumber and Sour Cream Salad (Germany)
Crab and Cucumber Salad Japan)
Dreamy Fruit Salad

Bill,DC (5:23:23 pm) : * Exported from MasterCook *

Pear and Bleu Cheese Salad with Hazelnut Vinaigrette

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads And Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup hazelnut oil
2 tbsp. raspberry vinegar
1 tbsp. apple juice
1 tbsp. Dijon mustard
salt and pepper -- to taste
1/8 case meclun mixed lettuce
1 1/2 each D'Anjou pear -- sliced
1/2 cup hazelnuts -- chopped and toasted
1/2 cup bleu cheese, crumbled
1/2 cup red onion -- julienned

To make the dressing: In a bowl, whisk together the oil, vinegar, apple
juice and mustard. Season to taste with salt and pepper.

Place the rest of the ingredients into a bowl and drizzle with the dressing.
Toss to coat and serve.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Bill,DC (5:28:13 pm) : * Exported from MasterCook *

Watercress Salad w/ Pears, Walnuts & Gorgonzola

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads And Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup oil
3 ounces shallots -- chopped
1/4 cup lemon juice
3 tbsp. low sodium chicken broth

1 bunch frisee lettuce -- wash and trimmed
1 bunch watercress
2 each red pears, ripe -- julienned
1/2 cup walnuts -- toasted
1/2 cup gorgonzola cheese -- crumbled
as needed lemon juice

Heat oil in sauce pan over medium low heat. Add shallots and saut until
translucent, about 4 minutes. Mix lemon juice and chicken stock. Season to
taste with salt and pepper. Keep Warm.

Julienne Pears and retain in lemon water to keep them from turning brown.

Combine all ingredients in a salad bowl and toss to coat with the dressing.

Serve.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Bill,DC (5:30:23 pm) : * Exported from MasterCook *

Spinach Salad w/ Warm Bacon Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads And Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 ounces bacon
1 pound California flat leaf spinach -- washed well
1 tsp. Dijon mustard
1/4 cup red wine vinegar
2 tsp. Worcestershire sauce
1/2 tsp. salt
1 dash ground black pepper
2 each hard boiled eggs -- finely chopped
1 tbsp. chopped parsley -- fresh

In a skillet, fry the bacon until crisp. Drain well on paper towels; crumble
and set aside. Keep fat warm in the pan.

In a large bowl, combine mustard with Worcestershire and vinegar; whip with
wire whip until well blended. Slowly drizzle in bacon fat while whipping to
incorporate. Season with salt and pepper to taste.

Stem and wash spinach, wash 3 times or until all the sand is removed. Spin
spinach in salad spinner to remove the excess water.

In a salad bowl, add spinach, sprinkle with chopped egg/parsley and bacon.
Add a little dressing and toss.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Bill,DC (9:12:46 pm) : * Exported from MasterCook *

Pear and Bleu Cheese Salad with Hazelnut Vinaigrette

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads And Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup hazelnut oil
2 tbsp. raspberry vinegar
1 tbsp. apple juice
1 tbsp. Dijon mustard
salt and pepper -- to taste
1 pound baby lettuce leaves
1 1/2 each D'Anjou pear -- sliced
1/2 cup hazelnuts -- chopped and toasted
1/2 cup bleu cheese, crumbled
1/2 cup red onion -- julienned

To make the dressing: In a bowl, whisk together the oil, vinegar, apple
juice and mustard. Season to taste with salt and pepper.

Place the rest of the ingredients into a bowl and drizzle with the dressing.
Toss to coat and serve.

- - - - - - - - - - - - - - - - - -

----------------------------------------------------------------------------
Lorri, Can (08:51:15 am) : Taco Salad

Taco seasonings mixed into hamburg
Shredded Lettuce
Chopped tomatoes & onions
Shredded cheese

Layer in order

Dip with nacho chips
----------------------------------------------------------------------------
Teresa, AR (08:52:53 am) : Parmesan Cheese Salad

1 head lettuce
l head cauliflower
3/4 cup mayonnaise (spread over cauliflower)
Sprinkle green onions
1/2 jar Hormel real bacon bits
1/4 cup Parmesan cheese
1 tsp. sugar

Make the night before. Layer the following in a large bowl: 1 head lettuce,
1 head cauliflower, 3/4 cup mayonnaise (spread over cauliflower), sprinkle
of green onions, 1/2 jar Hormel real bacon bits, and 1/4 cup Parmesan;
sprinkle 1 tsp. sugar. Cover and refrigerate overnight. Toss before
serving.
----------------------------------------------------------------------------
Lorri, Can (09:04:46 am) : Greek Salad -

Slice tomatoes and cucumbers.
Arrange on a platter.
Mix 2/3 vinegar, 1/3 olive oil together.
Sprinkle basil and oregano over veggies
pour oil mixture over then sprinkle Feta cheese over all.

Chill
----------------------------------------------------------------------------
Teresa, AR (09:13:06 am) : Spinach Salad

Fresh spinach
Grated Cheddar cheese
Crisp bacon
Chopped green onions

Dressing:
1/2 cup white vinegar
1/4 cup sugar
3/4 cup vegetable oil
1 tsp. dry mustard
1 Tablespoon finely chopped onion

Wash spinach well and put in a bowl. Combine cheese, bacon and green onions;
sprinkle over spinach. Mix dressing ingredients well; chill and pour over
spinach.
----------------------------------------------------------------------------
Maryan (3:33:50 pm) : THAI MUSSEL SALAD (this is divine...)

15oz cooked mussels (steamed)
10 fresh green chilies
1/4 cup mint leaves
3 Tbsp lime or lemon juice
2 1/2 tbsp fish sauce
2 Tbsp sliced shallots
2 Tbsp finely sliced lemon grass
1 small white Chinese cabbage
1/2 small green cabbage

Mix all ingredients together except cabbage. Line bowl or platter with
cabbage leaves and serve salad on top.
----------------------------------------------------------------------------
Betsy-TKL (5:29:59 pm) :
Date: Thu, 27 Oct 1994 19:09:13 -0500
From: Deborah Kirwan dkkirwan@CREIGHTON.EDU

Cranberry/Raspberry Salad

2 3-oz packages raspberry Jell-O (regular, or equivalent size of sugar-free)
1 1/2 cups boiling water
1 can (1 lb) whole-berry cranberry sauce
1 16-ounce bag frozen raspberries (frozen without sugar)
1/4 cup lemon juice
1/2 cup ginger ale
1 tsp. grated lemon rind

Dissolve the raspberry Jell-O in boiling water. Add frozen raspberries.
Stir cranberry sauce to break up and soften. Then stir it into Jell-O
mixture. Add remaining ingredients and refrigerate until firm.
----------------------------------------------------------------------------
Betsy-TKL (9:01:47 pm) :
From: Silkia@aol.com
From: Ceil Wallace ctyankee@mail.snet.net
Newsgroups: rec.food.recipes

MOLDED CRANBERRY WALDORFS

l pint bottle (2 c.) cranberry-juice cocktail
l pkg. lemon Jell-O
l/4 tsp. salt
l c. chopped unpared apple
1/2 c. chopped celery
1/4 c. broken walnuts

Heat l CUP of cranberry juice cocktail just to boiling. Dissolve gelatin
in it. Add rest of juice and salt. Chill till partially set. Stir in
apple, celery and nuts. Pour into 6 individual molds and chill till set.

CRANBERRY STAR MOLD

2 3-oz. packages orange Jell-O
l l-pound can whole cranberry sauce
l 8-3/4 oz. can crushed pineapple, undrained
2 7-0z. bottles ginger ale
canned orange and grapefruit sections

In saucepan, combine gelatin and cranberry sauce. Heat and stir till
almost boiling and gelatin is dissolved. Stir in undrained pineapple and
ginger ale. When fizzing has stopped, pour into 5-cup star-shaped mold.
Chill till set. Unmold on serving plate. Garnish with greens and orange
and grapefruit sections. If desired, center sections with a few whole
cranberries. Serve with mayonnaise or salad dressing.
----------------------------------------------------------------------------
COW/AR (9:11:50 pm) : Creamy Parmesan Dressing

From: Best Foods

1 cup light mayonnaise
1/4 cup low fat milk
2 tbsp. cider vinegar
2 tbsp. parmesan cheese

combine all ingredients and whip until
smooth.
To make into Caesar Dressing: add
2 to 4 mashed anchovies
----------------------------------------------------------------------------
Betsy-TKL (9:30:37 pm) :
From: Denise Kleffman kleffman@courier10mac.aero.org
Newsgroups: rec.food.recipes

Cranberry Raspberry Salad

9 x 13 glass pan
1 pkg. raspberry Jell-O (large box)
1 1/2 c. boiling water

Mix and dissolve Jell-O. Let start to congeal - then whip. Add 1 c.
cream whipped (or prepared Dream Whip), 2 c. miniature marshmallows, 1
no. 2 can pineapple tidbits or chunk (drained) and 1 can Ocean Spray
whole cranberries (as is).

Put into glass pan. Let set. Cut into squares.
----------------------------------------------------------------------------
Betsy-TKL (9:33:53 pm) :
From: Sam Waring Sam.Waring@382-91-12.ima.infomail.com
Newsgroups: rec.food.recipes

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: JELLIED CRANBERRY SALAD
Categories: Salads, Fruits
Yield: 8 servings

2 c cranberries, fresh
2 orange; unpeeled, seeded &
-cut into eighths
1 carrot; scraped & cut into
-six pieces
1 c pecans; OR
1 c walnuts
3/4 c sugar
8 oz Pineapple, unsweetened;
-crushed, drained
6 oz Jell-O, raspberry
1 c ;Water, boiling
1 c ;Water, cold, OR
1 c Ginger ale
Lettuce, leaves
Carrot curls; (garnish)

Position knife blade in food processor bowl. Add first four ingredients;
cover with lid, and pulse until finely chopped. Combine cranberry
mixture, sugar, and pineapple in a medium bowl, stirring well.

Dissolve raspberry gelatin in boiling water; stir in cold water or
ginger ale. Add gelatin mixture to cranberry mixture, and stir well.

Pour into a lightly oiled 6 1/2 cup mold. Chill until firm. Unmold on
a serving platter lined with leaf lettuce. Garnish, if desired.

Source: Country Living, Home for the Holidays
per Sallie Krebs
Fidonet COOKING echo
----------------------------------------------------------------------------
Betsy-TKL (10:23:10 pm) :
* Exported from MasterCook II *

Antipasto Salad

Recipe By : Faygie
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Pasta
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into -- 2 x 1/4" strips
11 oz. can corn -- drained
9 oz. package frozen spinach, thawed -- squeezed to drain
6 oz. jar marinated artichoke hearts -- drained/chopped
6 ounce can pitted ripe olives -- drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 tsp. Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained -- if desired

Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water.
In very large bowl, combine tortellini, salami, provolone cheese, corn,
spinach, artichoke hearts and 1 cup of the olives.
In small bowl, combine salad dressing, mustard and 1/4 cup of the
Parmesan
cheese; blend well.
Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese.
Cover; refrigerate 1 - 2 hours to blend flavors.
Just before serving, garnish with pimiento
----------------------------------------------------------------------------
Betsy-TKL (10:32:30 pm) :
* Exported from MasterCook II *

Autumn Jewels Gelatin Salad

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :3:00
Categories : Holiday Salads
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cranberries
2 apples
1/2 cup sugar
6 ounces red gelatin
15 ounces crushed pineapple
1 cup celery -- diced
1/2 cup nuts -- chopped
2 cups boiling water

* Use pecans, walnuts, or a mixture of both.

Chop the cranberries, apples and celery into small pieces. Drain the
pineapple and save juice. Combine cranberries, apples and sugar; cover and
refrigerate while preparing rest of salad.
Combine gelatin with boiling water and stir until dissolved. Add
enough water or fruit juice (apricot nectar, strawberry nectar etc.) to
pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in
refrigerator until slightly thickened.
Combine the cranberry-apple mixture with celery, drained pineapple
and nuts. Stir into gelatin mixture. Pour into lightly greased mold or
into individual serving molds. Chill until firm. Unmold and serve on a bed
of lettuce or garnish with sour cream or slightly sweetened whipped cream
and a very light sprinkling of cinnamon.
----------------------------------------------------------------------------
Betsy-TKL (10:43:36 pm) :
* Exported from MasterCook II *

Five Cup Fruit Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Londontowne

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 ounces Can mandarin oranges -- drained
13 1/2 ounces Can pineapple chunks -- drained
1/2 cup Juice from pineapple
1 1/2 cups Miniature marshmallows
2 cups Sour cream
3 1/2 ounces Flaked coconut
Grapes/cherries for garnish

Combine all ingredients except garnish, and chill several hours or
overnight. Serve on lettuce cups garnished with grapes or cherries.
Mrs. Robert F. Lewis
----------------------------------------------------------------------------
Betsy-TKL (10:48:47 pm) :
* Exported from MasterCook II *

HERB GARDEN COUSCOUS SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Side Dish
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Couscous
1 cup Boiling water
2 cups Black beans -- cooked
1 large Celery rib -- diced
1 small Red bell pepper -- diced
2 medium Tomatoes -- diced
1/4 cup Green olives -- chopped
1/2 cup Parsley -- chopped
2 tbsp. Dill -- chopped
2 tbsp. Mint -- chopped
2 each Scallions -- finely chopped
2 tbsp. Lemon juice
2 tbsp. Olive oil
Salt & pepper -- to taste

In a large heat proof container, combine the couscous & water. Cover & let
stand for 15 minutes. Uncover & fluff with a fork. Let cool until it is
just warm. Mix in the remaining ingredients. Cover & refrigerate for 1
hour before serving.
VARIATION: In place of dill & mint, try a combination of fresh herbs such
as oregano, thyme & basil.
----------------------------------------------------------------------------
Betsy-TKL (10:50:26 pm) :
* Exported from MasterCook II *

Lemon-Cherry Layered Salad

Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :3:00
Categories : Holiday Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cherry or raspberry gelatin mix
1 cup boiling water
21 ounces cherry pie filling
3 ounces gelatin -- lemon
1 cup boiling water
3 ounces cream cheese
1/3 cup mayonnaise
8 ounces crushed pineapple
1 cup marshmallows -- optional
2 tbsp. nuts -- chopped
1/2 cup heavy whipping cream

Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in
the cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill
until thickened partially. Dissolve lemon gelatin in 1 cup boiling water.
Beat the cream cheese and mayonnaise together and stir in the unchilled
lemon gelatin mixture to this. Blend in the undrained pineapple.
Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon
mixture and add the marshmallows if desired. Spread this mixture on top of
the cherry pie mixture that has been chilling. Sprinkle the chopped nuts
over top and let chill until completely set.
- - - - - - - - - - - - - - - - - -

Serving Ideas : A pretty salad for Thanksgiving or Christmas dinner.
----------------------------------------------------------------------------
Betsy-TKL (10:52:15 pm) :
Marinated Veggies

Recipe By : Umamagi30
Serving Size : 1 Preparation Time :0:00
Categories : Marinades Salads
Peppers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can French Style Green Beans -- drained
1 can Shoepeg Corn-drained
1 can Baby Peas -- drained
1 cup chopped celery
1 cup diced onion
1 cup diced bell peppers
1 small jar pimentos
MARINADE
2/3 cup sugar or artificial -- sweetener
2/3 cup white vinegar
1/3 cup lite oil -- (your choice)
1 tsp salt
1 tsp celery seed

Mix marinade and add veggies, let set at least four hours, overnight is
best.
- - - - - - - - - - - - - - - - - -

NOTES : Here is a recipe I use a lot during the holidays when you need to
bring food that will be sitting out for several hours, plus it it
seems to be a welcome
relief from the usual potluck fare.
----------------------------------------------------------------------------
Betsy-TKL (10:55:29 pm) :
* Exported from MasterCook II *

Pistachio Salad

Recipe By : HBarn60377@
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Nuts
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg. pkg pistachio pudding mix -- dry
1 lg. container Cool Whip -- thawed
1 large can fruit cocktail
1 cup nuts
1 cup chopped cherries
cherries halves
pecan halves

Mix pistachio, cool whip, and fruit cocktail , and nuts and cherries. Put
in a 9 x13x2 inch baking dish . Chill . Cut into desired size . Put a cherry
half or a pecan half on every other.
----------------------------------------------------------------------------
Betsy-TKL (10:56:56 pm) :
* Exported from MasterCook II *

Rice Salad Mold

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:30
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup long-grain rice
salt
black pepper
1/4 cup olive oil
2 tsp. Dijon mustard
2 cups mixed vegetables -- cooked
1/2 green bell pepper -- finely diced
1 cucumber -- peeled and diced

1. Place rice, salt and pepper in small heavy pan with tight fitting
lid. Add 2 cups water; bring to a boil, cover, then simmer for 20 minutes
without lifting lid.
2. Put cooked rice in mixing bowl, add oil, vinegar and mustard. Toss
with a fork to mix well.
3. Gently fold in cooked vegetables. You will need 2 cups total so
use your choice of green peas, carrots, corn, green beans, etc. Add the
diced green pepper and cucumber.
4. Lightly oil a decorative mold; do not use olive oil for this. Pack
rice mixture into mold and refrigerate until thoroughly chilled. Unmold
just before serving.
----------------------------------------------------------------------------
Betsy-TKL (11:03:58 pm) :
* Exported from MasterCook II *

Spinach Salad with Pears and Cranberries

Recipe By : MSBello
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp finely shredded orange peel
1/2 cup orange juice
1/2 cup seasoned rice vinegar
1/3 cup dried cranberries
2 firm-ripe pears -- (3/4 lb. total)
3/4 cup thinly sliced red onion -- rinsed
1 lb baby spinach leaves, rinsed, crisped -- in bite-sized pi

Combine orange peel, orange juice, seasoned rice vinegar, and dried
cranberries. Core and thinly slice pears; add pears and onion to dressing.
Just before serving, pour over spinach; gently mix.
----------------------------------------------------------------------------
Margaret, MA (11:14:40 pm) :
Chick-Pea Salad (Greece)

2 cups canned chick peas, drained and rinsed
1/4 cup finely chopped parsley
1/4 cup finely chopped onions
1/2 tsp. finely chopped garlic
3 Tbs. lemon juice
2 Tbs. olive oil
1/2 tsp. salt
pinch of cayenne pepper

1.Combine all ingredients and toss well. Chill before serving.

From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (11:15:46 pm) :
Mushroom Salad (Scandinavia)

1/2 lb. sliced mushrooms
1 cup water
1 Tbs. lemon juice
1/4 cup heavy cream
1 Tbs. grated onion
pinch sugar
1/2 tsp. salt
1/8 tsp. white pepper
lettuce leaves

1.Bring water and lemon juice to a boil. Add mushrooms, cover, reduce heat
and simmer 2 to 3 minutes. Drain and dry mushrooms with paper towel.
2.Combine cream, onion, sugar, salt and pepper and toss lightly with
mushrooms. Serve on lettuce leaves.

From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (11:16:35 pm) :
Jicama Salad (Latin America)

2 small jicamas, peeled and coarsely chopped
4 oranges, peeled, sectioned, and chopped
salt
cayenne pepper

1.Combine all ingredients and chill thoroughly before serving.

From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (11:17:29 pm) :
Green Bean and Ginger Salad (Japan)

1 lb. green beans, trimmed
2 Tbs. salt
1 tsp. toasted sesame seeds
2 tsps. sweet rice wine
1/2 tsp. salt
1/4 tsp. grated ginger root
1 Tbs. sake
3 Tbs. soy sauce

1.Cook green beans in boiling salted water for 5 minutes. Drain and rinse
with cold water.
2.Combine all remaining ingredients and toss with green beans. Chill.

From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (11:18:20 pm) :
Cucumber Salad with Spicy Dressing (China)

2 medium cucumbers, peeled, seeds removed
1 tsp. soy sauce
1 Tbs. white vinegar
1 Tbs. sugar
2 tsps. sesame oil
1/4 tsp. Tabasco
1/2 tsp. salt

1.Cut cucumbers into crosswise slices. Combine remaining ingredients and mix
well.
2.Add cucumbers and toss well to coat cucumbers. Chill before serving.

From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (11:19:03 pm) :
Cucumber and Sour Cream Salad (Germany)

4 cucumbers, peeled and sliced thin
salt and pepper
1/4 cup chopped fresh dill
2 Tbs. wine vinegar
1 cup sour cream

1.Sprinkle with salt, pepper, dill and vinegar. Add sour cream and stir
gently to blend. Chill at least 1 hour before serving.

From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (11:19:53 pm) :
Crab and Cucumber Salad Japan)

6 oz. crab meat, shredded
2 Tbs. rice vinegar
1 large cucumber
1 Tbs. salt
1/8 tsp. grated ginger root
1 Tbs. sweet rice wine
1 tsp. salt
3 Tbs. rice vinegar
1 tsp. soy sauce

1.Sprinkle crab meat with 1 Tbs. vinegar and set aside.
2.Cut cucumber in 1/2 lengthwise, remove seeds and slice thinly. Sprinkle
salt over cucumber, set aside for 5 minutes. Squeeze out water, rinse in
cold water and squeeze out water again. Sprinkle
with 1 Tbs. vinegar and again squeeze out excess liquid.
3.Combine all remaining ingredients, stirring well to dissolve salt. Toss
with crab meat and cucumber and chill.

From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Vicki MD (11:46:28 pm) : Dreamy Fruit Salad

1 sm can of Mandarin Oranges (Drain)
1 sm can chunk pineapples (drain)
1 1/2 up of white seedless grapes -sliced in half
3 bananas sliced
1 carton frozen strawberries
1 can peach pie filling

Mix all together and chill for 30 min.
----------------------------------------------------------------------------
END OF FILE

The Recipe Link