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Title: Sadie's Shrimp Salad Categories: Cajun, Salads Yield: 30 Servings

2 lb Macaroni, cooked 4 lb Shrimp, boiled and peeled 24 ea Eggs, hard boiled, chopped 2 c Onion, finely chopped 1 c Celery, finely chopped 2 c Black olives, finely chopped 2 c Dill pickles, chopped

See Sadie's Shrimp Salad Dressing for directions

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Title: Sadie's Shrimp Salad Dressing Categories: Cajun, Salads Yield: 30 Servings

1 qt Mayonnaise 1/2 c Olive oil 2 T Louisiana hot sauce 2 T Lemon juice 1 T Lea & Perrins Worcestershire 1 T Mustard 2 T Ketchup

Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. "it's good! I garontee! And Sadie is my mother-in-law." From Justin Wilson's Outdoor Cooking With Inside Help

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Title: Artichoke Salad Categories: Cajun, Salads Yield: 10 Servings

4 ea Fresh artichoke hearts 1 T Wine vinegar 2 cn Artichoke hearts, quartered 1 t Louisiana hot sauce 1 ea Small garlic clove 2 t Salt 1 t Lea & Perrins 3 T Olive oil 1 T Lemon juice

In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help."

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Title: Picnic Potato Salad Categories: Cajun, Salads Yield: 24 Servings

10 lb Potatoes 1 c Celery, finely chopped 8 ea Eggs, hard-boiled 1 c Fresh parsley,finely chopped 2 c Dill relish 1 1/2 pt Mayonnaise 1 c Sweet relish 1/2 c Yellow mustard 2 c Salad olives, chopped 1 x Salt, to taste 2 c Onions, finely chopped 1 x Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help"

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Title: Mos' Nilly Guacamole Categories: Cajun, Salads Yield: 10 Servings

1 ea Large avocado 2 t Lea & Perrins 1 ea Clove garlic 1 T Salt 4 oz Feta cheese 2 T Olive oil 1 T Poupon or creole mustard 1 T Lemon juice 2 T Wine vinegar 3/4 c Chopped parsley or cilantro 2 t Louisiana hot sauce 1 c Chopped tomatoes 1 x Lettuce, as bed for serving

Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With Inside Help"

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Title: Cole Slaw Categories: Cajun, Salads Yield: 10 Servings

5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce 2 T Yellow mustard (heaping) 2 T Ketchup 2 T Olive oil 1 T Wine vinegar 1 t Garlic salt 1 T Lea & Perrins 1 ea Juice of mediums size lemon 3 t Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded

Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help"

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Title: No-Name-Yet Salad Categories: Cajun, Salads Yield: 10 Servings

1 ea 16 oz can peeled tomatoes 1/2 c Chopped onion 1/2 t Celery seed 4 ea Eggs, hard boiled 2 T Juice from peeled tomatoes 1 ea 6 1/2 oz can tuna, mashed 2 T Dill relish 2 T Mayonnaise (heaping) 1 T Lea & Perrins 2 t Poupon or creole mustard 1/4 t Garlic powder 1 T Olive oil 1 x Salt, to taste 2 t Louisiana hot sauce 2 t Wine vinegar

Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help"

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Title: Crawfish and Egg Salad Categories: Cajun, Salads Yield: 8 Servings

3 ea Eggs, hard boiled 1 T Durkee's famous sauce 1 lb Chopped crawfish or shrimp 2 T Mayonnaise 1 x Salt, if needed 2 T Dill pickles, finely chopped 1 t Red cayenne pepper 1 t Poupon mustard

To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help"

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Title: Justin's Tuna Salad Categories: Cajun, Salads Yield: 8 Servings

3 ea Eggs, hard-boiled, chopped 2 T Mayonnaise 2 T Dill relish (heaping) 1 t Louisiana hot sauce 2 t Poupon mustard 1 ea 6 1/2 oz can tuna, drained

Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help"

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Title: Tuna and Avocado Salad Categories: Cajun, Salads Yield: 4 Servings

2 ea Large hard-boiled eggs 2 t Louisiana hot sauce 1 c Avocado, mashed 1/2 c Onion, chopped 1 ea 6 1/2 oz can tuna (in water) 2 T Mayonnaise (maybe 3 Tbs) 2 T Dill relish 1 x Fresh lemon juice 1 x Salt to taste

Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.

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Title: Catfish and Crawfish Mold Categories: Cajun, Salads Yield: 8 Servings

1 c Chopped parsley 1 c Cream cheese 1/2 c Dry white wine 1 x Salt, to taste 1 T Lemon juice 1 lb Catfish meat, cooked 1 t Louisiana hot sauce 1 lb Crawfish meat, cooked 1 T Lea & Perrins

Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help"

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Title: Cucumber Salad Categories: Salads Yield: 6 Servings

1 pk Lime gelatin (3 oz.) 1 c Hot water 1 c Cucumber, scrubbed & grated 1/2 c Onion, grated 1 c Sour cream 1 c Cottage cheese 1 c Mayonnaise

Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving.

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Title: Picnic Potatoe Salad Categories: Cajun, Sala Yield: 24 Servings

10 lb Potatoes 1 c Celery, finely chopped 8 ea Eggs, hard-boiled 1 c Fresh parsley,finely chopped 2 c Dill relish 1 1/2 pt Mayonnaise 1 c Sweet relish 1/2 c Yellow mustard 2 c Salad olives, chopped 1 x Salt, to taste 2 c Onions, finely chopped 1 x Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help"

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Title: Abalone Salad Categories: Seafood, Salads, California Yield: 4 Servings

2 ea Sm head red leaf lettuce 1 ea Bunch arugula * 1 ea Small head radicchio** 12 ea Fresh shiitake mushrooms 24 ea Chinese pea pods 4 ea Fresh medium abalone 2 ea Limes,or more (juice only) 1 ea 1-in. fresh gingerroot *** 1 x Freshly ground pepper 1 T Rice vinegar 2 T Dark soy sauce 4 T Extra-virgin olive oil 1 x Salt, pepper 1 x Lime or lemon wedges (opt)

Note: If abalone is not available, substitute sea scallops cut into paper-thin slices. *You may substitute watercress instead of arugula. **May use red cabbage instead of radicchio. ***Gingerroot should be peeled and grated. Rinse and dry lettuce, arugula and radicchio. Discard mushroom stems and slice tops in thin vertical slices. Rinse and dry peas. Remove abalone from shells, using handle of heavy spoon to break muscle attachments. Reserve shells. Clean abalone well, discarding undesirable parts. Clean shells thoroughly, dry and set aside. Using meat slicer, slice abalone muscle crosswise into tissue-thin pieces. If abalone can't be sliced tissue-thin, slice thin as possible and pound each slice on flat surface with mallet or flat end of cleaver until tender and almost transparent but not shredded. Combine juice of 1 lime, 1 tablespoon grated ginger and grind or two of fresh pepper in bowl. Add abalone slices and toss to coat well. Marinate 15 to 20 minutes, stirring occasionally. Combine remaining lime juice, remaining ginger, vinegar, soy sauce and 3 tablespoons olive oil in small bowl. Tear lettuce, arugula and radicchio into coarse pieces and place in large bowl. Toss with dressing oil. Arrange greens in abalone shells or on serving plates. Set aside. Heat remaining 1 tablespoon olive oil in skillet or saute pan, add mushrooms and peas and season to taste with salt and pepper. Stir-fry briefly, just until peas turn bright green. Remove from heat and toss to mix well. Pile hot mixture on top of greens in abalone shells. Top with abalone slices. Garnish with lime or lemon wedges, if desired. Created by: Wolfgang Puck, Chinois on Main, Santa Monica (C) 1992 The Los Angeles Times

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Title: Ginger Salad Dressing Categories: Salads, Dressings Yield: 12 Servings

1/2 c Sesame or soy oil 1/4 c Soy sauce 1/3 c Diced Onion 1/4 c Diced celery 3 tb Rice wine vinegar; plus----> 1 t Rice wine vinegar 2 tb Diced fresh ginger 2 t Sugar 1 1/2 t Grated lemon peel 1/2 t Catsup 1/4 t Black pepper

Place all ingredients into blender or food processor and blend until vegetables are pureed. Store in covered jar. Shake thoroughly before using. Karen Mintzias TCVC49A

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Title: Roasted Pepper and Snow Pea Salad Categories: Salads, Vegetables Yield: 4 Servings

2 ea Red bell peppers 3/4 lb Snow peas 1 x Salt to taste 1 ea Small red onion; peeled 1 T Dijon mustard 2 T Red-wine vinegar 1/2 t Ground cumin 1 x Pepper to taste 1/4 c Olive oil 1/2 c Finely chopped parsley

Preheat broiler or prepare a charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle, split peppers in half, core and discard charred skin. Cut peppers lengthwise into thin strips. There should be about 1 cup. Put the strips in a salad bowl. Bring enough water to a boil to cover the snow peas and boil 2 minutes. Drain in a sieve. Run cold water over snow peas and drain. Add to salad bowl. Cut onion in half, then cut each half crosswise into thin slices and add them to the bowl. Put mustard, vinegar and cumin in a separate bowl and add salt and pepper. Beat vigorously with a whisk, adding oil. Stir in the parsley. Pour dressing over vegetables and toss. Source: Pierre Franey, The New York Times.

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Title: Broiled Cheddar And Egg Salad Buns Categories: Cheese, Eggs, Main dish, Sandwiches, Vegetables Yield: 8 Servings

8 ea Eggs; Lg,HardCooked, Chopped 2 c Cheddar; Sharp, Shredded 1 c Green Bell Pepper; Chopped 3 tb Onion; Grated 2/3 c Milk; Evaporated 3 tb Mustard; Prepared 1 1/2 t Salt 1/4 t Pepper 3 ea Sandwich Buns Or Rolls; *

* The buns or rolls should be split, toasted and buttered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot.

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Title: Tomatensalat (Tomato Salad) Categories: German, Vegetables, Salads Yield: 4 Servings

5 ea Tomatoes; Med., Chopped 1 T Sugar 1 t Salt 1 t Basil; Dried 1/4 t Thyme; Dried 1/4 t Pepper; Freshly Ground 1/2 c Vegetable Oil 6 T Vinegar 1 T Worcestershire Sauce 1 ea Onion; Large, Diced

Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves.

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Title: Schnittbohnensalat (Green-Bean Salad) Categories: German, Salads, Vegetables Yield: 4 Servings

1 lb Green Beans; Fresh * 1 x ;Boiling Salted Water 1/4 c Stock; ** 3 T Vinegar 3 T Vegetable Oil 2 ea Onions; Med., Thinly Sliced 1/2 t Dried Dillseed 1 t Sugar

* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular stock.) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.

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Title: Rote Rubensalat (Red-beet Salad) Categories: German, Salads, Vegetables Yield: 6 Servings

2 ea Red Beets; Bunches MMMMM------MARINADE------2 T ;Water 1/4 c Vinegar 2 T Caraway Seeds 1 t Sugar 2 T Onion; Minced 1 t Horseradish 1/4 t Cloves; Ground 1/2 t Salt 1/4 t Pepper 5 T Vegetable Oil

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.

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Title: Rohkostsalat (Cabbage Fruit Salad With Sour-cream Dressin Categories: German, Salads, Vegetables, Fruits Yield: 4 Servings

2 c Cabbage; Raw, Shredded 1 ea Apple; Med., Diced, Unpeeled 1 T Lemon Juice 1/2 c Raisins 1/4 c Pineapple Juice 1 1/2 t Lemon Juice 1/4 t Salt 1 T Sugar 1/2 c Sour Cream

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.

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Title: Rotkrautsalat (Red Cabbage Salad) Categories: German, Salads, Vegetables Yield: 4 Servings

5 ea Bacon; Slices 1 t Sugar 2 T Vinegar 1/4 c Wine; Red or White 1/2 ea Red Cabbage; Head, Shredded 2 T Vegetable Oil 1/2 t Salt 1/4 t Pepper 1 T Caraway Seeds

Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature.

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Title: Gurkensalat (Cucumber Relish Salad) Categories: German, Salads, Vegetables Yield: 4 Servings

2 ea Cucumbers; Medium 1 1/2 T Sugar 1 1/2 T Cider Vinegar 1/2 t Salt 1/8 t Pepper 1/2 c Sour Cream 1 T Parsley; Fresh, Minced

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.

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Title: Kartoffelsalat mit Biermarinade (Potato Salad/Beer Dressi Categories: German, Salads, Vegetables Yield: 4 Servings

6 ea Potatoes; Medium 4 ea Bacon; Slices 1 T Onion; Chopped 1 ea Celery; Stalk, Chopped 1 t Salt 2 T Butter 2 T Unbleached Flour 1/2 t Mustard; Dry 1 T Sugar 1 c Beer; Any Brand 1/2 t Tobasco Sauce 2 T Parsley; Chopped Fresh

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

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Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad) Categories: German, Salads, Vegetables Yield: 4 Servings

4 c Potatoes; * 2 c Chicken Broth; ** 1/2 t Salt 1/4 c Vegetable Oil 1/3 c Onion; Chopped 1/2 t Sugar 2 T Lemon Juice 1 x Pepper; As Desired

* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

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Title: Kalter Kartoffelsalat (Cold Potato Salad) Categories: German, Salads, Vegetables Yield: 6 Servings

6 ea Potatoes; Large * 1 x ;Boiling Water 1/2 t Salt 1 ea Onion; Medium, Minced 3 T Vinegar 1/2 t Mustard; Prepared 1 t Sugar 2 t Dillseed

* Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature.

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Title: Warmer Kartoffelsalat (Hot Potato Salad) Categories: German, Salads, Vegetables Yield: 4 Servings

3 ea Potatoes;Med,Boiled In Skins 3 ea Bacon; Slices 1/4 c Onion; Chopped 1 T Unbleached Flour 2 t Sugar 3/4 t Salt 1/4 t Celery Seeds 1/4 t Pepper 3/8 c ;Water 2 1/2 T Vinegar

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.

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Title: Heringstopf mit Saurer Sahne (Herring Salad With Sour Cre Categories: German, Salads, Fruits, Vegetables Yield: 4 Servings

MMMMM------SOUR-CREAM SAUCE------1 c Sour Cream 1/2 c Yogurt 1/2 x Lemon; Juice Only 1/4 t Sugar MMMMM------SALAD------2 ea Onions; Small 2 ea Apples; Medium, Tart 8 ea Herring Fillets; Marinated 2 t Dill; Fresh OR 1/2 t Dillweed; Dried

Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving.

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Title: Heringsalat (Herring Salad) Categories: German, Salads, Vegetables, Fish Yield: 4 Servings

8 oz Pickled Herring; Drained 1/2 ea Green Pepper; Seed And Dice 1 ea Apple; Tart, Core And Dice 1 ea Orange; Sectioned And Diced 2 t Onion; Grated 2 T Vegetable Oil 1 T Vinegar 4 ea Lettuce Leaves; Cupped

Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves.

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Title: Fruchtsalat mit Nussen (Fruit Salad With Nuts) Categories: German, Salads, Vegetables, Fruits Yield: 4 Servings

1 ea Honeydew Melon; Small 2 ea Oranges 1 c Blue Grapes 1 x Lettuce Leaves 12 ea Walnut Halves MMMMM------DRESSING------8 oz Yogurt; (1 Container) 1 T Lemon Juice 1 T Orange Juice 1 T Tomato Catsup 2 T Evaporated Milk 1 x Salt; Dash 1 x White Pepper; Dash

Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving.

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Title: Sour Cream Dressing Categories: Salads, Londontowne Yield: 1 Servings

2 ea Eggs, hard boiled 1/2 pt Sour cream 2 ea Spring onions 3 T Vinegar (4?... to taste) 1/2 t Dry mustard 1/2 t Salt 1 T Sugar 1 x Red pepper or paprika

Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce. Mrs. Brice McAdoo Clagett

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Title: Fresh Spinach Salad Categories: Salads, Londontowne Yield: 1 Servings

2 T Caesar salad dressing 4 T Cottage cheese 1 x Fresh spinach

Two hours before serving, marinate Caesar salad dressing with cottage cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve. Mrs. John P. Elberti

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Title: Calico Salad Categories: Salads, Londontowne Yield: 1 Servings

1/2 c Sugar 1/2 ea Green pepper, chopped 1/2 c Salad oil 1 ea Med. onion, chopped or rings 1/2 c Vinegar 1 cn Cut green beans 1 t Salt 1 cn Red kidney beans 1/2 t Pepper 1 cn Yellow wax beans

Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John P. Elberti

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Title: Green and Gold Bean Salad Categories: Salads, Londontowne Yield: 6 Servings

1 cn (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans, drained 1 c Diced celery 1 t Dillweed 1/2 c Bottled creamy onion dressng 1/4 c Slivered almonds (optional) 1/2 c Salad croutons

Mix drained beans, celery and dill, and chill. Just before serving add nuts, croutons and dressing. Mrs. Harold T. Cook

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Title: Five Cup Fruit Salad Categories: Salads, Londontowne Yield: 8 Servings

11 oz Can mandarin oranges, draind 13 1/2 oz Can pineapple chunks, draind 1/2 c Juice from pineapple 1 1/2 c Miniature marshmallows 2 c Sour cream 3 1/2 oz Flaked coconut 1 x 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

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Title: Strawberry Jello Salad Categories: Salads, Londontowne Yield: 8 Servings

1 pk Strawberry Jello 2 c Boiling water 3 ea Bananas, mashed 1 cn (lg) crushed pineapple 30 oz Frozen strawberries, undrain 1 pk Sour cream, large

Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries. Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H. Alexander Perry

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Title: Lime Velvet Salad Categories: Salads, Londontowne Yield: 4 Servings

1 pk Lime Jello 1 c Boiling water 3 oz Pkg cream cheese 2/3 c Crushed pineapple, w/juice 1/2 c Celery, chopped fine 1/4 c Chopped nuts 1/2 c Heavy cream, whipped 1 x Cherries (optional garnish)

Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer, beat at medium speed until well blended. Chill until slightly congealed. Add pineapple, celery and nuts. Fold in whipped cream. Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired. Mrs. John P. Elberti

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Title: Double Raspberry Salad Categories: Salads, Londontowne Yield: 8 Servings

1 pk Raspberry Jello 1 c Boiling water 1 pk Frozen raspberries 1 cn Whole cranberries

Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm. Mrs. Harold T. Cook

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Title: Caesar Salad Dressing, Low cal Categories: Salads, Appetizers, Low-cal Yield: 8 Servings

1/3 c Tofu 2 T Lemon juice 1 1/2 t Dijon mustard 1 ea Garlic clove, minced 1 t Anchovy paste, or anchovy 1/4 t Salt 1 pn Sugar, pinch 1 pn Pepper 2 T Parmesan cheese, grated 1 T Olive oil

In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.

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Title: ANOTHER BEAN SALAD Categories: Salads, Vegetables Yield: 10 Servings

1 c Sugar 1/2 t Salt 1 c Vinegar 16 oz Green beans, can, drained 16 oz Yellow beans, can, drained 16 oz Lima beans, can, drained 16 oz Garbanzo beans, can, drained 16 oz Red kidney beans, drained 1 ea Green pepper, slivered 4 ea Celery, sliced 3 ea Onions, medium, sliced thin

Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally. Cal: 313.

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Title: HOT POTATO AND BROCCOLI SALAD Categories: Salads Yield: 6 Servings

4 ea Potatoes, medium, peeled 1 ea Bunch broccoli, broken flore 1/4 c Vegetable or salad oil 1/4 c Lemon juice 1/4 t Garlic powder 3/4 t Salt 1 t Basil 1/4 t Liquid hot pepper sauce 2 ea Green onions, sliced

Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.) Cal: 160, Fat: 2g.

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Title: Hot Potato Salad Categories: Side dishes, German Yield: 6 Servings

3 c Cooked cubed Potatoes 1 1/2 c Coarsley chopped Apples 10 x Slices Bacon 1/2 c Chopped Onion 1/2 c Celery, chopped 1 1/2 T Flour 3/4 c Apple juice (or water) 1/3 c Vinegar 1/3 c Sugar

In skillet, cook bacon. Remove and drain. Pour off all but 3 T bacon fat, add onion and celery and stir fry 1-2 minutes. Blend in flour. Add juice and vinegar, stirring until mixture thickens. Add sugar. Preheat oven to 350 deg F. Place potatoes, apples, and crumbled bacon in greases 1 1/2 qt casserole. Add skillet mixture, mixing lightly. Cover and bake 30 minutes.

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Title: Apple Slaw Categories: Salads, Side dishes Yield: 5 Servings

2 x Apples, thinly sliced 2 T Lemon Juice 3 c Shredded Cabbage 1 x Stalk Celery, chopped 1 x Carrot, grated 1 x Med Onion, thinly sliced 1/2 c Sour Cream 1/4 c Mayonnaise 3/4 t Celery Salt

Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve. Lemon juice keeps apples from discoloring.

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Title: Dutch Apple Salad Categories: Salads, Side dishes Yield: 5 Servings

1 c Cooked, diced Ham 2 x Apples, peeled cored,chopped 3/4 c Cooked, diced Potatoes 2 x Hard-cooked Eggs, chopped 2 x Pickles, chopped 1/4 c Italian or Buttermilk dressi

Combine ingredients and serve on lettuce leaves. ################################################# Waldorf salad is traditionally a mix of coarsely chopped nuts, apples, celery, and raisins combined with mayonnaise. For a change, substitute fresh chunks of pineapple for the celery, and buttermilk dressing instead of mayonnaise.

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Title: Ginger Apple Salad Categories: Salads, Side dishes Yield: 4 Servings

8 x Apples, cored and chopped 1 T Grated Ginger Root 1 c Chopped Celery 1/2 c Raisins 1/2 c Chopped Walnuts 2 T Honey 1/3 c Orange Juice

Combine above ingredients and chill. Serve on lettuce leaves. Nice, garnished with slices of orange and mint leaves.

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Title: Mrs. Maline's Health Salad Categories: Salads, Vegetables Yield: 5 Servings

1 x Med head cabbage, shredded 3 x Carrots, sliced thin 1 x Green pepper, sliced thin 2 x Cucumbers, peeled & diced 1/2 c Sugar 1/4 c Water 1/2 c Oil 1 x Lg Onion, sliced thin 3/4 c Vinegar 1/4 t Salt

Mix liquids. Add vegetables and let stand in fridge overnight. Delicious!

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Title: Barvarian Potato Salad Categories: German, Salads, Vegetables Yield: 4 Servings

4 c Potatoes; * 2 c Chicken broth; ** 1/2 t Salt 1/4 c Vegetable oil 1/3 c Onion; chopped 1/2 t Sugar 2 T Lemon juice 1 x Pepper; as desired

* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature.

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Title: Barvarian Sausage Salad Categories: German, Salads, Vegetables Yield: 4 Servings

1/2 lb Knockwurst; cooked / cooled 2 ea Pickles; small 1 ea Onion; medium 3 T Vinegar 1 T Mustard; prepared * 2 T Vegetable oil 1/2 t Salt 1/4 t Pepper 1/4 t Paprika 1/4 t Sugar 1 T Capers 1 T Parsley; chopped

* Mustard must be the strong Djon or Gulden Type. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley.

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Title: Blue Cheese Salad Categories: Salads Yield: 6 Servings

1 c Sour cream 1 c Mayonnaise 1 T Dry mustard 1 T Oregano 1 T Fresh ground black pepper 4 oz Blue cheese 1/2 T Garlic oil 1 T Lemon juice 1 ea Package fresh spinach

Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve. When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon ....the list of fattening goodies will be endless. Yield 6-8 portions

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Title: Cabbage Fruit Salad With Sour-cream Categories: German, Salads, Vegetables Yield: 4 Servings

2 c Cabbage; raw, shredded 1 ea Apple; med., diced, unpeeled 1 T Lemon juice 1/2 c Raisins 1/4 c Pineapple juice 1 1/2 t Lemon juice 1/4 t Salt 1 T Sugar 1/2 c Sour cream

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.

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Title: Cajun Coleslaw Categories: Cajun, Salads Yield: 10 Servings

5 T Mayonnaise, (heaping) 1 t Louisiana hot sauce 2 T Yellow mustard (heaping) 2 T Ketchup 2 T Olive oil 1 T Wine vinegar 1 t Garlic salt 1 T Lea & perrins 1 ea Juice of mediums size lemon 3 t Salt (to taste) 4 ea Bell peppers, sliced 2 ea Onions, medium, shredded 1 ea Large cabbage, shredded

Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help"

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Title: Ceasar for Two Categories: Salads, Appetizers, Main dish Yield: 2 Servings

1 ea Clove garlic, minced 1 ea Head romaine lettuce 1 ea Tin anchovies (millionares) 1 x Croutons 4 ea Bacon chopped 2 T Olive oil 2 T White vinegar 2 T Worcestershire 1 x Dash tobasco 1/2 x Lemon 2 ea Egg yolks 1 x Cappers 3 T Parmasean cheese

Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese.

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Title: Ceasar Salad Categories: Salads Yield: 2 Servings

20 ea Large romaine leaves 1 ea Head lettuce 1 c French bread cut 1/2 in cube 1 ea Large garlic clove 1 ea Egg 1/4 t Salt 1/2 ea Juice of one lemon 1/4 c Olive oil 1/2 t Worcestershire sauce 1/4 c Grated romano cheese 1 ea Fresh ground pepper to taste

Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2.

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Title: Chinese pasta salad Categories: Salads, Pasta Yield: 6 Servings

1 1/2 c Snow peas 250 g Rice vermicelli 1 x Red pepper sliced thin 1/2 ea English cucumber sliced thin 6 oz Cooked shrimp 130 g Crabmeat 1 T Fine chopped fresh ginger 1 ea Chopped garlic clove 2 T Sesame oil 1/2 t Black pepper 1 1/2 t Salt 2 T Lemon juice 3 t Vegetable oil 1 t Red wine vinegar

Wash and trim snwo peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving.

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Title: Chinese Pasta Salad with Creamy Ginger Dressing Categories: Pasta, Salads Yield: 4 Servings

1 lb Precooked shanghai noodles 1 ea Dash sesame oil for noodles 1/2 lb Snow peas 1/2 lb Shrimp, shelled deveined 2 T Coriander, chopped 2 T Scallions, minced 1 T Oil 1 x ------shrimp marinade------1 t Salt 1/4 t White pepper 1/2 t Chinese cooking wine 1 x ------dressing------3 T Fresh ginger, grated 1 ea Small garlic clove, crushed 1 ea Egg yolk 1 t Egg white 2 t Lemon juice 2/3 c Vegetable oil (not olive) 1 1/2 t Soy sauce 2 1/2 T Sesame oil 1 T Cream

Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee. Garnish with scallions and coriander. Serve at room temperature.

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Title: Cold Potato Salad Categories: German, Salads, Vegetables Yield: 6 Servings

6 ea Potatoes; large * 1 x ;boiling water 1/2 t Salt 1 ea Onion; medium, minced 3 T Vinegar 1/2 t Mustard; prepared 1 t Sugar 2 t Dillseed

* Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature.

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Title: Cucumber In Sour Cream Salad Categories: Salads Yield: 1 Servings

1 ea Med cucumber thin sl 3 cups 1 t Salt 1/2 c Sour cream 1 T White vinegar 2 ea Drops of tabasco 2 T Chopped chives 1 t Dill seed or fresh chop dill 1 ea Dash of pepper

Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on peper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill.

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Title: Cucumber Relish Salad Categories: German, Salads, Vegetables Yield: 4 Servings

2 ea Cucumbers; medium 1 1/2 T Sugar 1 1/2 T Cider vinegar 1/2 t Salt 1/8 t Pepper 1/2 c Sour cream 1 T Parsley; fresh, minced

Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley.

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Title: Fruit Salad With Nuts Categories: German, Salads, Vegetables Yield: 4 Servings

1 ea Honeydew melon; small 2 ea Oranges 1 c Blue grapes 1 x Lettuce leaves 12 ea Walnut halves 1 x ------dressing------8 oz Yogurt; (1 container) 1 T Lemon juice 1 T Orange juice 1 T Tomato catsup 2 T Evaporated milk 1 x Salt; dash 1 x White pepper; dash

Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving.

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Title: Green-Bean Salad Categories: German, Salads, Vegetables Yield: 4 Servings

1 lb Green beans; fresh * 1 x ;boiling salted water 1/4 c Stock; ** 3 T Vinegar 3 T Vegetable oil 2 ea Onions; med., thinly sliced 1/2 t Dried dillseed 1 t Sugar

* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.

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Title: Herring Salad With Sour Cream Sauce Categories: German, Salads, Fruits Yield: 4 Servings

1 x ------sour-cream sauce------1 c Sour cream 1/2 c Yogurt 1/2 x Lemon; juice only 1/4 t Sugar 1 x ------salad------2 ea Onions; small 2 ea Apples; medium, tart 8 ea Herring fillets; marinated 2 t Dill; fresh or 1/2 t Dillweed; dried

Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving.

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Title: Homemade Croutons Categories: Salads Yield: 2 Servings

1 T Butter 5 T Light oil 2 ea Garlic cloves minced 1 t Oregano 1 t Thyme 5 ea Day old bread

Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes. Fry slowly until lightly brown.

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Title: Honey and Garlic Dressing 2 Categories: Salads Yield: 6 Servings

1 1/2 c Mayonnaise 1/4 c Red wine vinegar 3 T Liquid honey 2 ea Garlic cloves, crushed 1 T Dijon mustard 1 T Worcestershire sauce 1 t Tabasco 1 ea Salt and pepper to taste

Mix all the ingredients together with a wire whisk (remember this month is dedicated to exercise and diet) and allow to sit in the fridge overnight. Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions

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Title: Honey garlic dressing Categories: Salads Yield: 5 Servings

3 ea Egg yolks 4 c Olive oil 1 T Paprika 1 T Crushed black pepper 1 1/2 T Salt 1 T Fresh purred garlic 1/2 c Honey 3/4 c Tarragon 3/4 c Red wine vinegar

In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended. This dressing must be stored in the fridge or it will spoil. Yield 5 cups

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Title: Lemon Coleslaw Categories: Coleslaw, Salads Yield: 6 Servings

1/2 c Mayonnaise 1/2 c Sour cream 1/4 c Fresh lemon juice 2 T Dijon mustard 2 T Olive oil 2 T Sugar 1 T White wine vinegar 1 T Prepared horseradish 1 t Salt 1/2 t Celery seeds 1/2 t Pepper 8 c Shredded cabbage (about 1 1/ 1/2 ea Red bell pepper (cut into ma 1/2 ea Green bell pepper (cut into 1/4 ea Red onion (cut into matchsti 1 ea Carrot, shredded 2 T Chopped fresh parsley 2 t Grated lemon peel

Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve.

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Title: New Potato Salad Categories: Salads Yield: 8 Servings

2 lb Potatoes; new (approximatel 1 ea Dill cream dressing recipe 5 ea Green onions; finely choppe 1 x Salt & pepper to taste

A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu. This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing. Add salt and pepper to taste. You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing. Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing. Serve chilled. Best made the day before so the flavors have a chance to mingle. Source: Sallie Austin

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Title: Noodles in Sesame Sauce Categories: Salads, Appetizers Yield: 2 Servings

10 oz Fresh chinese noodles 1 x Oil 1 x -----spicy sesame sauce----- 1 1/2 T Vegetable oil 3 ea Green onions white minced 3 ea Cloves of garlic, minced 1/2 x Piece of giner, minced 2 ea Small asian chilli peppers 3 1/2 t Rice vinegar 2 T Soya sauce 2 T Sugar 1 1/2 T Chinese sesame paste 1/2 c Chicken stock or broth 1 t Sesame oil 1 x ------garnish------1 T Roasted sesame seeds 1 x Fresh coriander leaves chop 1/2 c Julienned carrots/cucumbers

Cook noodles, fresh or fried, until al dente. Drain and rinse in cool, then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame oil. (Cold, oiled cooked noodles can be stored in the fridge for several days). SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown. Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature. Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables.

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Title: Orange and Onion Salad Categories: Salads Yield: 4 Servings

1 ea Head romaine lettuce 7 oz Mandarin oranges,drained 1 ea Toasted sliced almonds 1 x ------dressing------2 T Sugar 1/2 T Salt 1 t Tarragon 1/4 t Pepper 2 ea Dashes tabasco sauce 1/3 c Vinegar 1 ea Egg yolk 3/4 c Vegetable oil 1/2 t Dijon mustard

Place sugar, salt, tarragon, pepper, tabasco, mustard in blender. Slowly add vinegar and blend well. Add egg yolk, and with blender running, slowly add oil. Blend until desired consistency. Let dressing sit in a jar for 1 hour before using, to blend flavours. Shake well before using.

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Title: Orange Poppyseed Dressing Categories: Salads, Dressings Yield: 8 Servings

2/3 c Safflower or corn oil 1/4 c Lime juice 2 T Orange juice 2 T Orange rind; grated 2 T Honey 2 T Onion; minced 1 T Poppy seeds 1 x Salt & pepper to taste

** I used peanut oil and minced green onions when I made this. I served it on a salad of Boston lettuce with melon and chopped prosciutto. Slightly toast the poppy seeds (method below). Place all ingredients in a screw-top jar. Shake vigorously. Chill until serving. This dressing complements any green salad, but the addition of some small chunks of cantelope, honeydew, or star fruit to your greens will enhance the orange-honey flavor of the dressing. Or try it over slices of cold roast pork with nectarine wedges on watercress. Poppy Seeds: Did you know that it takes almost a million seeds to make a pound? These tiny bluish-black gems come from the opium poppy plant. But even if you eat a million, you won't experience any narcotic effect. Connoisseurs say those imported from Holland taste best. For even better flavor, seeds should be slightly toasted in a 350 degree oven for about 5 minutes.

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Title: Oriental Flavored Cucumber Salad Categories: Salads, Foreign Yield: 4 Servings

1 ea English cucumber 1 T Rice vinegar 1 T Soy sauce 1 T Vegetaqble oil 1/2 t Oriental sesame oil 1/2 t Salt 1/2 t Sugar 1/4 t Hot chinese chili paste 1 ea Small clove garlic, minced

Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic. Mix dressing with cucumbers and serve at room temperature.

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Title: Overnight Layered Salad Categories: Salads Yield: 6 Servings

3 c Shredded lettuce 2 c Shredded spinach 1/2 c Sliced radishes 2 c Cooked cubed chicken 1/2 c Celery cut diagonally 1 c Shredded chedder cheese 2/3 c Mayonnaise 1/2 t Worcestershore sauce 1/4 t Dry mustard 2 T Sliced green onions

In salad bowl, layer ingredients in following order; half lettuce, half spinach, radishes, chicken, celery, remaining lettuce remaining spinach and cheese. Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly over top of salad. Cover and chill several hours or overnight. Garnish with sliced green onions. Toss just before serving.

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Title: Pasta Salad Categories: Salads, Appetizers Yield: 2 Servings

2/3 c Rotini noodles 1/2 c Frozen mixed vegetables 1/4 c Grated mozzarella cheese 2 T Mayonnaise 1 T Chopped basil or parsley 1/2 t Dried oregano

Cook pasta in a pot of boiling salted water until tender. Drain and rinse with cold water. Drain well. Add vegetables and cheese. Stir in mayonnaise, basil or parsley and oregano.

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Title: Peach Salad Categories: Salads Yield: 8 Servings

6 ea Peaches sliced 1/3 segments 5 ea Kiwi fruit peeled sliced 3 ea Juice of 3 oranges 1 ea Juice of 1 lemon 1 1/2 T Sugar 4 ea Fresh mint leaves

Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar to taste. Stir very gently to blend. Place mint leaves on top of fruit and chill several hours.

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Title: Potato Salad With Beer Dressing Categories: German, Salads, Vegetables Yield: 4 Servings

6 ea Potatoes; medium 4 ea Bacon; slices 1 T Onion; chopped 1 ea Celery; stalk, chopped 1 t Salt 2 T Butter 2 T Unbleached flour 1/2 t Mustard; dry 1 T Sugar 1 c Beer; any brand 1/2 t Tobasco sauce 2 T Parsley; chopped fresh

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

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Title: Red Cabbage Salad Categories: German, Salads, Vegetables Yield: 4 Servings

5 ea Bacon; slices 1 t Sugar 2 T Vinegar 1/4 c Wine; red or white 1/2 ea Red cabbage; head, shredded 2 T Vegetable oil 1/2 t Salt 1/4 t Pepper 1 T Caraway seeds

Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature.

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Title: Red-beet Salad Categories: German, Salads, Vegetables Yield: 6 Servings

2 ea Red beets; bunches 1 x ------marinade------2 T ;water 1/4 c Vinegar 2 T Caraway seeds 1 t Sugar 2 T Onion; minced 1 t Horseradish 1/4 t Cloves; ground 1/2 t Salt 1/4 t Pepper 5 T Vegetable oil

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.

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Title: Roasted Red Pepper and Chive Dressing Categories: Salads, Dressings Yield: 8 Servings

1 ea Sweet red pepper; medium-si 1/2 c Prepared roasted red peppers 1/3 c Red wine vinegar 1 ea Garlic clove; medium minced 1 c Olive oil 1/3 c Finely chopped fresh chives 1 x Salt 1 x White pepper; freshly groun

Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season with salt and pepper to taste. This recipe, featured at Neiman-Marcus, is from caterer George Dolese. George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus.

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Title: Sauerkraut Salad With Yogurt Dressing Categories: German, Salads, Vegetables Yield: 4 Servings

1 lb Sauerkraut; (1 lb can) 1/2 lb Blue grapes 6 oz Ham; cooked 1 x ------dressing------1/2 c Yogurt 1/4 t Salt 1/4 t Pepper; white 1 t Honey

Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary.

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Title: Spring Salad Categories: Salads Yield: 4 Servings

1/2 lb Snow peas 1/2 lb Mixed green and yellow beans 6 ea New red skinned potatoes 1/2 lb Carrots 1 c Frozen sweet corn 1 c Fresh or frozen peas 2 ea Tomatoes 4 ea Hard cooked eggs 1 x ------dressing------3 ea Large egg yolks 1 t Dijon mustard 1 ea Salt 1 ea Pepper 1 1/2 c Saflower oil 1 T Lemon juice 1 ea Shallots, finely chopped 1 t Honey 1 T Finely chopped fresh mint 1 T Finely chopped fresh parsley

Top and tail beans. Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp. Drain and refresh under cold running water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender. Drain. Place peeled corrots in a saucepan with enough cold water to cover. Salt lightly, bring to a boil, then reduce heat and simmer until tender. Drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed tomatoes and cut into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise is desired thickness) Stir in shallots, honey, mint add parsley. Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad. (Any leftover mayonnaise can be refridgerated for up to 1 week).

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Title: The Ultimate Salad Dressing Categories: Salads Yield: 2 Servings

1 t Dry mustard 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 t Dried oregano 2 T Parsley 2 T Minced onions 1 T Minced garlic cloves 1 T Minced sweet red peppers 4 t Lemon juice 4 t White wine vinegar 1/2 c Light oil

In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse)

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Title: Perfection Salad Categories: Salads, Vegetables Yield: 8 Servings

2 ea Envelopes unflavored gelatin 1/3 c Lemon juice 2 3/4 c Water 1/2 c Sugar 1/4 c Cider vinegar 1/2 t Salt 2 c Finely shredded cabbage 1 c Celery, chopped 1/2 c Chopped green pepper 2 oz Pimientos, sliced

* Drain and chop the jar of pimientos. ~------~---- In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves. Chill until partially set. Fold in remaining ingredients; pour into lightly oiled 6-cup mold. Chill until set, about 3 hours or overnight. Refrigerate leftovers.

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Title: Salad-in-a-Boat Categories: Vegetarian, Salads, Vegetables Yield: 6 Servings

2/3 c Water 5 T Butter or margarine 1/4 t Salt 2/3 c All-purpose flour 3 ea Eggs 3/4 c Shredded swiss cheese 1 1/2 c Small spinach leaves 8 ea Cherry tomatoes 1 x ----egg-vegetable salad----- 1/2 c Mayonnaise 1 t Dijon mustard 1/4 t Ground cumin 1 c Raw cauliflower, sliced 1/4 lb Raw mushrooms, thinly sliced 1 c Frozen peas (thawed) 1 c Celery, thinly sliced 2 ea Green onions; sliced 6 ea Hard-cooked eggs

In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories.

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Title: Seafood Pasta Salad Categories: Low-cal, Salads, Seafood Yield: 4 Servings

2 c Pasta, tri-colored spiral 1 c Shrimp, cooked 1/3 c Green pepper, diced 1/4 c Carrots; sliced 1/2 c Zucchini, sliced 1/3 c White wine worcestershire 1/3 c Mayonnaise

salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely,

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Title: COMPOSED CALIFORNIA CORN SALAD Categories: California, Salads Yield: 6 Servings

2 ea Ears corn (or more) 1 ea Small red bell pepper * 1 ea Small green bell pepper* 2 ea Small yellow squash,sliced 2 ea Sm zucchini, sliced diag. 2 ea Small Japanese eggplants* 4 ea Basil leaves; chopped 1 ea Bunch arugula ** 1 ea Bunch red leaf lettuce *** 1/2 c Rice wine vinegar 1/2 c Walnut or olive oil 1 x Salt, pepper

Note: In lieu of parboiling, the vegetables can be sauteed in olive oil until tender-crisp, if desired. *Note: Bell peppers and eggplant should be cut in strips. (Eggplant is optional.) **Bibb lettuce may be used instead of arugula. ***Red leaf lettuce should be sliced. Cut corn kernels from cobs into bowl. Set aside. Bring 2 quarts salted water to rolling boil. Drop pepper strips into boiling water. Parboil 1 minute or until color heightens. Remove peppers with slotted spoon and drain. Refresh in bowl of cold water. Set aside. Add yellow squash, zucchini and eggplants to boiling water. Parboil 2 minutes. Remove with slotted spoon and drain. Set aside. Toss basil with arugula and red leaf lettuce. Arrange greens on large, shallow platter or tray. In large bowl stir to combine vinegar, walnut oil and salt and pepper to taste. Add corn kernels to dressing, toss and drain, reserving dressing. Arrange kernels in spoke pattern to resemble sun rays over greens, mounding some in center. Separately add peppers, squash, zucchini and eggplant to dressing, tossing lightly. Arrange red, green and yellow vegetables in sections between corn kernel spokes. Pour any remaining dressing over salad. Makes 6 to 8 servings (C) 1992 The Los Angeles Times

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Title: GRILLED EGGPLANT SALAD Categories: California, Salads, Vegetables Yield: 6 Servings

2 ea Large tomatoes * 3 ea Shallots; minced 2 T Chopped fresh mint 1 x Olive oil 3 T Vinegar 1 x Salt 1 x Freshly grnd. white pepper 1 t Grated lemon peel 2 ea White eggplants 2 ea Yellow tomatoes 16 ea Mint leaves

*Note: tomatoes should be peeled, seeded and chopped. Combine tomatoes, shallots and chopped mint in bowl. Add 1/3 cup olive oil and vinegar. Season to taste with salt and pepper. Add lemon peel. Refrigerate at least 1 hour to blend flavors. Cut eggplants into 1/4-inch slices. Sprinkle with salt and pepper and brush both sides of each slice with olive oil. Place eggplant slices on grill over low coals and cook until eggplant is browned on both sides, brushing frequently with olive oil to keep moistened. Keep warm. When ready to serve, cut yellow tomatoes into 1/4-inch slices. Pour chopped tomato mixture on platter, spreading to cover bottom. Alternately, arrange overlapping slices of eggplant and tomato. Insert mint leaf between each vegetable slice. Sprinkle with salt and pepper and splash of olive oil, if desired. Created by: Wolfgang Puck, Spago, Los Angeles (C) 1992 The Los Angeles Times

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Title: BAKED GOAT CHEESE WITH GARDEN SALAD Categories: California, Salad Yield: 4 Servings

8 oz Fresh log chevre* 3 ea Thyme sprigs (or more) 1 x Olive oil 1 c Fine dried bread crumbs 1 t Dried thyme; crushed 2 T Red wine vinegar -or more 1 x Salt, pepper 1/2 ea Head rocket (or see note) 1 ea Day-old baguette 1/2 c Butter; melted 2 ea Lg. garlic cloves; split

*Note: Chevre should be cut into 4 (1/2-inch-thick) rounds. **Instead of rocket, lamb's lettuce or small oak leaf and red leaf lettuces or chervil may be used instead. Place goat cheese rounds and fresh thyme in shallow pan or dish. Sprinkle with 1/4 cup olive oil. Marinate up to 1 day. Mix bread crumbs and dried thyme. Set aside. Make dressing with 1/2 cup olive oil, vinegar and salt and pepper to taste. Set aside. Wash and dry lettuces. Slice baguette into 24 (1/4-inch-thick) slices. Brush each slice with some of melted butter. Place on baking sheet and bake at 350F 5 to 7 min utes, or until croutons are lightly browned. While still warm rub each crouton with cut clove of garlic. Dip marinated cheese slices in bread crumbs. Place in lightly oiled baking dish. Bake at 400F 6 minutes, or until cheese is barely bubbling and is golden brown. Toss lettuces with enough dressing to lightly coat. Arrange on 4 salad plates. Place cheese in center of plates, browned side up. Arrange croutons around cheese. Created by: Alice Waters, Chez Panisse, Berkeley, Calif. (C) 1992 The Los Angeles Times

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Title: COBB SALAD Categories: California, Salads Yield: 6 Servings

1/2 ea Head iceberg lettuce 1/2 ea Bunch watercress 1 ea Small bunch curly endive 1/2 ea Head romaine 2 T Minced chives 2 ea Medium tomatoes * 1 ea Whole chicken breast ** 6 ea Bacon strips; cooked,diced 1 ea Avocado; peeled and diced 3 ea Hard-cooked eggs; diced 1/2 c Crumbled Roquefort cheese MMMMM------SPECIAL FRENCH DRESSING------1/4 c Water 1/4 c Red wine vinegar 1/4 t Sugar 1 1/2 t Lemon juice 1/2 t Salt 1/2 t Black pepper 1/2 t Worcestershire sauce 3/4 t Dry mustard 1/2 ea Clove garlic; minced 1/4 c Olive oil 3/4 c Vegetable oil

*Note: Tomato should be peeled, seeded and diced. **Chicken breast should be cooked, boned, skinned and diced. Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table. Created by: Original Hollywood Brown Derby, Hollywood (C) 1992 The Los Angeles Times

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Title: PAPAYA-SEED DRESSING Categories: Sauces, Salads, Hawaiian Yield: 1 Servings

1 c Sugar 1 t Dry mustard 1 c Tarragon vinegar 1 ds MSG (optional) 1 tb Salt 1 c Oil 1 ea Small Onion; minced 3 tb Papaya seeds

Place sugar, mustard, vinegar, MSG and salt in blender. Blend and gradually add oil and onion. When thoroughly blended, stir in papaya seeds. Makes 3 cups Created by: Sheraton Kauai Hotel, Hawaii (C) 1992 The Los Angeles Times

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Title: GRILLED PRAWN SALAD Categories: California, Seafood, Salad Yield: 6 Servings

5 T Olive oil 1 t Chopped fresh thyme 1/2 t Minced garlic 30 ea Small prawns * 2 c Dry white wine 4 T Unsalted butter 2 oz Sugar 12 ea Cloves garlic 1 ea Head radicchio 1/2 ea Head escarole 1 c Mache leaves 6 oz Feta cheese, crumbled 1 T Sherry wine vinegar 1 x Salt, pepper 16 ea Nicoise olives

*Note: Use 30 to 40 small prawns, or 12 to 18 medium ones. Prawns should be peeled and deveined. Combine 2 tablespoons olive oil, thyme and minced garlic in small bowl. Dip prawns in oil mixture to coat well. Grill over hot coals just until seared. Combine white wine, butter and sugar with garlic cloves in saucepan. Reduce to syrupy consistency. (Garlic will be candied.) Set aside. Combine radicchio, escarole and mache in bowl. Toss greens with garlic-syrup mixture (including candied garlic) and feta cheese. Add sherry vinegar and 3 tablespoons olive oil and season to taste with salt and pepper. Toss again then distribute greens among 6 plates. Arrange prawns and olives over greens. Created by: Roy Yamaguchi, 385 North, Los Angeles (C) 1992 The Los Angeles Times

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Title: PEPPER CREAM DRESSING Categories: Salads, Sauces, Kump Yield: 1 Servings

1 c Mayonnaise 1/4 c Whipping cream 2 tb White wine vinegar 1 tb Whole green peppercorns

: -(preferably homemade) : Salt and pepper to taste You can purchase green peppercorns packed in vinegar at gourmet food stores and some supermarkets. MIX ALL INGREDIENTS TOGETHER. Refrigerate at least one hour before serving to allow flavors to develop. Makes 1 1/2 Cups PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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Title: LEBANESE TABBOULEH Categories: Salads, Lebanese, Vegetarian, Madison Yield: 8 Servings

1/2 c Fine grain cracked wheat 1/2 c Finely chopped onion 1/2 t Allspice 1/2 t Pepper 1 t Salt; or to taste 3 c Finely chopped parsley 1/2 c Finely chopped scallions 2 c Finely chopped ripe tomatoes 1 1/2 c Fresh spearmint leaves 1/2 c Fresh lemon juice 3/4 c Olive oil

: - (bulgur) : - (if not ripe, omit) : - (finely chopped) : -(if necessary, substitute : - another mint) RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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Title: SIMPLE VINAIGRETTE Categories: Salads, Sauces, Kump Yield: 1 Servings

3 tb Red wine or tarragon vinegar 1 tb Dijon mustard Salt and pepper, to taste 12 tb Safflower or Canola oil -=OR=- 9 tb -Safflower or Canola AND 3 tb -Olive oil)

MIX THE VINEGAR WITH THE MUSTARD, salt and pepper. Add the oil gradually, mixing vigorously by hand or electric blender.

Makes 1 Cup

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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Title: CELERY-APPLE SALAD WITH CURRANTS Categories: Salads, Fruits, Madison Yield: 6 Servings

1/2 c Dried currants 1 lg Head celery 2 Golden Delicious apples 6 Pale green celery leaves 4 Parsley sprigs 10 Walnuts; cracked -left in large pieces 2 tb Walnut oil Lemon juice -=OR=- Champagne vinegar Salt Freshly ground pepper

IF THE CURRANTS ARE HARD, cover them with warm water and set them aside to soften while you cut the celery and apples. When they're soft, after 10 minutes or so, drain them and squeeze out the water. Separate the stalks of celery and peel the tougher outer stalks. Slice the celery into thin pieces, straight across or at an angle. Cut the apples into quarters or sixths if they're large and thinly slice them crosswise. Finely chop the celery leaves and the parsley and crack the nuts. Combine the celery, apples, currants, celery leaves, parsley and walnuts in a bowl. Toss them with just enough walnut oil to coat everything lightly. Add the lemon juice or vinegar to taste, salt lightly, season with pepper and toss again.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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Title: CITRUS VINAIGRETTE WITH HAZELNUT OIL Categories: Salads, Sauces, Madison Yield: 6 Servings

1 Orange; grated peel only 4 tb Fresh orange juice 4 ts Lemon juice 1 ts Balsamic vinegar 1/2 ts Salt 3 Scallions; white parts only - minced 1/4 ts Fennel seeds -crushed in a mortar -or under a spoon 5 tb Olive oil 1 tb Hazelnut oil 1 tb Chives - sliced into narrow rounds 1 tb Chervil or fennel leaves -(chopped) 1 tb Parsley, finely chopped

PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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Title: QUINOA SALAD AND DRESSING Categories: Salads, Madison Yield: 4 Servings

1 c Quinoa 2 c Water Salt 6 Dried apricots; finely diced 2 tb Chives; minced, -=OR=- 3 sm -Scallions, thinly sliced 4 tb Dried currants - softened in hot water - and squeezed dry 3 tb Yellow or green peppers - finely diced 3 tb Pine nuts MMMMM------SALAD DRESSING------1 Lemon, grated zest only 1 tb Lemon juice 2 ts Finely chopped cilantro -=OR=- Parsley 1/4 ts Paprika 1/4 ts Ground cumin 1/4 ts Ground coriander seeds Salt 1/4 c Olive oil

SALAD: Rinse the quinoa thoroughly in a bowl of cold water. Then pour into a fine-mesh strainer and rinse again under running water. Bring 2 cups of water to a boil, add salt, then stir in the quinoa. Lower the heat, cover the pan and cook 15 minutes. Taste the grains--there should be just a little resistance and the opaque, spiralled ring of germ should show. If necessary, continue cooking until done, then pour into a strainer and set aside to drain over a bowl. Toast the pine nuts in a dry pan over medium heat until they are golden brown and set them aside. Make the salad dressing and toss the warm quinoa with the fruits, vegetables, pine nuts and dressing. Serve piled onto a platter.

SALAD DRESSING: Combine lemon zest, juice, spices, herbs and salt together in a bowl. Stir to combine, then whisk in the olive oil. Taste and adjust the balance of flavors, adding lemon juice if necessary. Serves 4, generously.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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Title: The Mother Superior's Cabbage Salad Categories: French can, Vegetables, Mine Yield: 1 Servings

3 c Cabbage; finely grated 1 Onion; small,minced 1/2 ts -salt 2 Apples; red, unpeeled,grated 1 tb Sugar 2 tb Vinegar 1/4 ts -salt 1/4 ts -pepper 1/2 c Sour cream;thick

La salade de choux de la Mere Superieure

From Mme Benoit, "The Mother Superior at the village convent would prepare this recipe from special guests. Many people still make this cabbage salad with sour cream."

Mix together in a large bowl, grated cabbage, minced onion, salt and grated apples. Mix together sugar, vinegar, salt, pepper and thick sour cream. Refrigerate the salad and dressing for 20 minutes before serving. Then pour the dressing over the cabbage, mix well, and salt for salt and vinegar.

Source:_My Grandmother's Kitchen_ by Mme. Jehane Benoit

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Title: WILD GREEN SALAD Categories: Salads, Madison Yield: 6 Servings

4 c Escarole leaves -=OR=- Curly Endive Leaves - (the inner white ones), - small Spinach Leaves, - Hearts of Romaine - or a mixture 4 c Mixed greens; such as: - tender Mustard Greens, - Radish Leaves, Arugula - Leaves, Watercress, Rock - Cress or Field Cress, - Nasturtium Leaves, tender - Dandelion Leaves, Dill or - Fennel Greens and Hyssop - Leaves and Blossoms 20 Mint leaves 12 Sorrel leaves - torn or sliced 4 Scallions; chopped, -=OR=- -Newly-pulled Onions, sliced 1/4 c Sunflower seeds, toasted MMMMM------DRESSING------2 tb Plain or herbal vinegar - such as tarragon vinegar Salt 5 tb Sunflower seed oil -=OR=-Extra-virgin olive oil -=OR=- Walnut oil

WASH AND DRY all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds. Pour over the dressing (RECIPE Follows) and toss well.

DRESSING: Whisk everything together, taste, and adjust with more vinegar or oil as needed.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK --- þ TNet 3.50 ÷ Intelec þ 42 BBS III - Carson, Ca - (310) 549-5539 ======BBS: COLOSSUS Date: 11-26-92 (22:11) Number: 2103 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Madison 40 Conf: (125) COOK

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Title: WILD RICE AND HAZELNUT SALAD Categories: Salads, Nuts, Madison Yield: 6 Servings

3/4 c Wild rice 1/2 ts Salt 1/2 c Hazelnuts 5 tb Currants 1 lg Orange, juice only Citrus Vinaigrette - with Hazelnut Oil - (See RECIPE) 1 sm Fennel bulb - cut into small squares 1 Crisp apple Freshly ground black pepper Salt

PREHEAT OVEN TO 350F. Rinse the wild rice, and soak it in water for a half hour, then drain. Add 4 cups fresh water and salt, and bring to a boil. Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander and let it drain briefly. While the rice is cooking, toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell toasty. Let them cool a few minutes; then rub them in a small kitchen towel to remove most of the skins. Don't worry about any flecks of skins that won't come off. Roughly chop the hazelnuts, leaving the pieces fairly large. Rinse the currants in warm water and squeeze them dry; then cover them with the orange juice and let them soak until needed. Prepare the vinaigrette. Add the soaked currants and the fennel to the warm rice, and toss with the dressing. Just before serving, cut the apple into small pieces, add it to the rice, along with the hazelnuts, and toss. Season with freshly ground black pepper, and additional salt, if needed, and serve.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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Title: MUSHROOM-AND-CELERY ROOT SALAD Categories: Salads, Mandel Yield: 11 Servings

1 oz Dried mushrooms 1/2 c Boiling water 1 tb Vegetable oil 2 lg Spanish onions; sliced 1 lg Celery root (about 1 lb) - peeled, cut into 1" chunks 1 lb Mushrooms; trimmed 1 lg Pear; peeled, cored, - cut into 1-in pieces 6 c Chicken stock or broth 3 tb Whipping cream Salt Freshly ground pepper

PUT DRIED MUSHROOMS in small dish. Add boiling water. Set aside to soak. Heat oil in 4-quart pot. Add onions. Cook over medium heat until softened, about 5 minutes, stirring often. Add celery root, half of mushrooms, pear and 4 cups stock. Bring to boil. Simmer, covered, until celery root is soft, about 25 minutes. Thinly slice remaining mushrooms. Set aside. Strain solids from liquid, reserving both. Strain dried mushrooms from liquid, reserving both. Puree solids and dried mushrooms in processor or in batches in blender until completely smooth. Return to pot. Stir in cooking and mushroom liquid, remaining stock and mushroom slices. Simmer, covered, 10 minutes. Stir in cream, and water to thin soup if necessary (it should be very thick). Adjust seasoning. Heat through but do not boil. Can be refrigerated as long as 4 days or frozen up to 3 months. Serve hot.

Makes 11 Cups

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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Title: POTATO SALAD WITH BRATWURSTS Categories: Salads, Low-fat, Mandel Yield: 6 Servings

MMMMM------SALAD------16 sm New potatoes; scrubbed Salt 1 tb Dried tarragon 2 Bratwursts -(precooked or fresh; - pork, veal or turkey) 2 md Spanish onions - cut into 1/2-in dice 1 1/3 c Petite frozen peas 1 1/3 c Small-diced carrots 2 tb Peanut oil 4 lg Green onions; thinly sliced MMMMM------DRESSING------6 tb Cider vinegar 6 tb Beer; (can be leftover) 2 tb Light brown sugar 1 tb Dijon mustard 1/2 ts Dried tarragon 1/2 ts Salt 1/2 ts Coarse cracked black pepper Boston lettuce leaves - for serving

PUT POTATOES IN 3-QUART POT. Cover with water. Add salt and tarragon. Add fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes are almost tender but still with some firmness. Add onions, peas and carrots. Cook 1 minute longer. Drain contents of pot in large, fine strainer. When potatoes are cool enough to handle, cut in half. Split cooked or precooked brats lengthwise, then into 1/2-inch thick slices. Heat oil in 10-inch non-stick skillet over medium-high heat. When hot, add sliced brats. Cook until well browned, about 3 minutes, stirring often. Use slotted spoon to transfer brats to 2-quart mixing bowl. Add potatoes to skillet, cut side down. Cook until browned, about 2 minutes. Use slotted spoon to transfer them to bowl along with sliced green onions and remaining vegetables in strainer. Toss gently to combine.

FOR DRESSING: Add all ingredients to any fat remaining in skillet. Stir well. Heat through but do not boil. Pour over salad. Toss gently to combine. Adjust seasoning. Can be served immediately or refrigerated as long as 1 day. If refrigerated, toss gently to mix ingredients. Adjust seasoning. Can be served at room temperature or warm. If serving warm, reheat gently in non-stick skillet or in microwave oven on medium power (50 %) until warm, not hot. Arrange lettuce leaves on serving plate. Mound potato salad on top. Alternately, salad can be served in shallow soup plates (omit lettuce).

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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Title: Kartoffelsalat M/biermarinade(potato Salad/beer Dressing) Categories: German, Salads, Vegetables Yield: 4 Servings

6 Potatoes; Medium 4 Bacon; Slices 1 tb Onion; Chopped 1 Celery; Stalk, Chopped 1 ts Salt 2 tb Butter 2 tb Unbleached Flour 1/2 ts Mustard; Dry 1 tb Sugar 1 c Beer; Any Brand 1/2 ts Tobasco Sauce 2 tb Parsley; Chopped Fresh

Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

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Title: AVOCADO, TOMATO AND MUSHROOM SALAD Categories: Salads, Roberts Yield: 4 Servings

2 Tomatoes -(hot-house or beefsteak) OR 4 - Plum tomatoes 2 Avocados; cut in half, - seed removed, peeled 1/3 c Virgin olive oil 12 md Shiitake mushroom caps -(if using dried mushroom -caps, soak to reconstitute) 1 tb Finely minced garlic 1 tb Finely minced shallots 1/4 c Red wine vinegar 1/2 ts Salt Freshly ground pepper

SLICE THE TOMATO AND PEELED AVOCADO from stem to tip and fan on plates. Just before serving, heat the olive oil in a medium skillet over medium heat, add the mushrooms and cook, covered, for 5 minutes. Add the garlic, shallots, vinegar and salt. Cook, covered, 1 minute more. Remove the mushrooms and arrange over the avocado and tomato. Give a few turns of the peppermill over each salad as desired. Distribute the dressing equally on the salads.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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Title: Sherry Mayonnaise Categories: Relishes, Salads Yield: 2 Servings

1 Egg; whole 2 Egg; yolks 1 tb Dijon mustard 1/4 c Sherry vinegar -salt & pepper to taste 2 c Corn oil

1. Combine eggs, mustard and vinegar in the bowl of a food processor fitted with a steel blade and season to taste with salt and pepper. Process for 1 minute. 2. With the motor still running, dribble in the oil in a slow steady stream. 3. When oil is completely incorporated, turn off motor, scrape down sides of bowl, taste mayonnaise and correct seasoning. Transfer to a storage container, cover, and refrigerate until ready to use. 2-1/2 cups. =The Silver Palate=

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Title: HONEY-MUSTARD DRESSING Categories: Salads, Sauces, Kump Yield: 1 Servings

1 tb Dijon-style mustard 2 tb Honey 3 tb Lemon juice 1/2 ts Salt 1/2 ts Freshly ground pepper 3/4 c Safflower oil -(or other vegetable oil)

IN A BOWL, WHISK TOGETHER the mustard, honey, lemon juice, salt and pepper. Gradually whisk in the oil to form a creamy dressing.

Makes 1 1/2 Cups

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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Title: Italian Cheese Salad Dressing Categories: Dressings, Carnation Yield: 1 Servings

2 c Chef-Mate Italian Cheese - Sauce 1 1/2 c Mayonnaise 1/2 c Milk 1/8 ts Garlic powder 1/4 ts Seasoned pepper 1 ts Italian herb seasoning

1. Mix all ingredients thoroughly with a wire whip. 2. Chill several hours. serve over tossed green or pasta salads.

Makes 1 quart.

Source: Carnation Company

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Title: Cuban Cod and Black Bean Salad Categories: Salads, Fish Yield: 3 Servings

3/4 lb Firm white fish fillets - cod, rockfish, snapper, - orange roughy, lingcod, - pike. Vegetable cooking spray 1 Clove garlic; minced 1 tb + 4 ts lime juice; divided 1/4 c Vegetable oil 1/2 ts Ground cumin 1/4 ts Red pepper flakes -OR- - cayenne pepper 1/4 ts Salt 1 cn Black beans (15 oz can) - drained and rinsed 1 Large orange 4 c Torn romaine lettuce

Place fish in even layer (tucking under thin ends) on broiler pan coated with vegetable cooking spray. Combine garlic and 2 teaspoons lime juice; spread on fish. Broil about 4 inches from heat about 5 minutes or until fish just flakes when tested with a fork. Transfer to a dish and let cool 10 minutes. Combine oil, remaining 1 tablespoon and 2 teaspoons lime juice, cumin, pepper flakes and salt in a small jar. Shake well and pour 1 tablespoon over fish. Meanwhile, peel orange, cut into 1/2-inch slices and separate into segments. Combine with black beams and remaining dressing. Drain fish, break into large chunks and remove any bones. Add to orange mixture and toss gently. Cover and refrigerate 2 hours or up to 24 hours. Serve over romaine. Makes 3 servings. (Recipe can be doubled.)

Printed in the November 11, 1992, issue of the Simi Valley, CA, Enterprise.

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Title: CRAB-AND-PINK GRAPEFRUIT SALAD Categories: Salads, Seafood, Fruits, Roberts Yield: 6 Servings

2 Heads butter lettuce; -=OR=- -Boston lettuce, - washed and dried 3 Pink grapefruit - peeled and sectioned 1 lb Cooked crab meat - picked over to - remove bits of cartilage MMMMM------GRAPEFRUIT DRESSING------2 ts Grated grapefruit peel 1 Shallot; minced 1 tb White wine vinegar 1 tb Balsamic vinegar 1/2 ts Salt 1/2 c Olive oil

SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of lettuce on 6 individual serving dishes. Evenly distribute grapefruit sections and crab meat over lettuce, arranging it attractively. Drizzle about 1 tablespoon Grapefruit Dressing over each serving.

GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot, white wine vinegar, balsamic vinegar and salt. Whisk in olive oil slowly. Taste for acid and salt and add more if too bland. Stir to blend before using.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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Title: CUCUMBER AND ONION SALAD Categories: Salads, Roberts Yield: 8 Servings

4 c Thinly sliced cucumbers 1 c Thinly sliced red onions 3 tb Kosher salt 1 tb Sour cream 1/4 c White wine or cider vinegar 1 ts Sugar 1 tb Chopped fresh dill

COMBINE CUCUMBERS, ONION and salt in a colander, place the colander on a plate and place in the refrigerator to drain for 3 hours. Rinse the cucumbers and onions under cold water and gently blot them ("wring them out" in a towel) to eliminate excess water. Place cucumbers and onions in a salad bowl, and add the sour cream, vinegar, sugar and dill. Mix well and serve.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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Title: BLACK-EYED PEAS AND RICE SALAD Categories: Salads, Vegetarian, Kump Yield: 8 Servings

3 c Hot cooked (boiled) rice 1 1/2 c Cooked black-eyed peas -=OR=- 10 oz -Frozen black-eyed peas -(cooked according to - package directions) 1 tb Dijon-style mustard 1 ts Salt (or to taste) Freshly ground pepper 3 tb Red wine vinegar 3/4 c Extra-virgin olive oil -(or part safflower oil) 1 md Onion; minced 1 Garlic clove; minced 1 lg Carrot; peeled and grated 1/4 c Minced chives or parsley 1 Head of radicchio -=OR=- Boston lettuce -(for garnish)

This salad version of the traditional Southern New Year's dish called Hoppin' John can be prepared a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving.

COOK THE RICE AND THE PEAS in advance. PREPARE THE VINAIGRETTE: WHISK THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. Mix in the onion, garlic, carrot and chives or parsley. Bring to room temperature before serving. This dish can be prepared a day ahead and refrigerated, covered. Place in a bowl and surround with lettuce leaves; serve at room temperature.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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Title: SHRIMP AND ASPARAGUS SALAD Categories: Salads, Fish, Asparagus Yield: 4 Servings

1 lb GREEN OR PURPLE ASPARAGUS 1 lb Cooked, pealed & cleaned 1/2 c Chopped red bell pepper 1/4 c Finely chopped parsley 1/2 t Celery seed 1 T Prepared horseradish 1 x Endive or Green leaf lettuce 4 ea Lemon wedges 1 x TRIMMED & CUT IN 1/2 "Pieces 1 x Shrimp...... 1 c Mayonnaise (not salad dressg 1/2 t Freshly ground white pepper 1/2 t Salt 1/4 c Freshly squeezed lemon juice 2 ea Hard-cooked eggs, diced

Cook green asparagus in boiling salted water until barely tender, about 1 minute. If purple asparagus is tender, don't cook at all. In mixing bowl, combine asparagus, shrimp and bell pepper. In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture. Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

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Title: Salad dressing with ginger Categories: Salt free Yield: 4 Servings

1 x Small knob of ginger 1/2 c Olive oil 1 1/2 T Vinegar 1 x Garlic clove

Directions: Grate small knob of ginger--about half an inch. Mix the grated ginger into 1/2 cup of finest olive oil. add 1 to 1-1/2 tablespoons vinegar. Steep one smashed garlic clove in the dressing for a few minutes. Pour over chicken and buckwheat or Oriental, or health food noodles, and you'll never miss salt again.

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Title: Badrijani Sunelebit (Eggplant with Garlic and Basil) Categories: Vegetables, Salads, Side dish Yield: 6 Servings

2 Medium eggplants Salt Oil 3/4 c Chopped fresh basil 4 Cloves garlic - finely chopped Wine vinegar

Cut eggplants lengthwise in slices about 1/4-inch thick. Sprinkle with salt to taste and let stand 1 hour. Rinse and pat dry. Heat several tablespoons oil in heavy skillet. Saute 1 slice eggplant until golden on both sides. Place cooked slice on plate and sprinkle with basil, garlic and salt and vinegar. Repeat with remaining slices, building up several layers of cooked eggplant on plate. Let stand 1/2 hour at room temperature, then chill. Serve as salad or side dish. Makes 6 servings.

Each Serving Contains About: 20 calories; 2 mg sodium; 0 cholesterol; 1 gram fat; 3 grams carbohydrates; 1 gram protein; 0.38 gram fiber.

From The Classic Cuisine of Soviet Georgia History, Traditions and Recipes by Julianna Margvelashvili

Printed in the November 27, 1992, issue of the Los Angeles Times.

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Title: Poppy-Seed Dressing 2 Categories: Clinton, Dressings, Salads Yield: 1 Servings

1 1/2 c Sugar 2 ts Salt 2 ts Dry mustard 2/3 c Vinegar 2 c Salad oil 3 tb Onion juice (Make by gratin -onions and catching juice -in a bowl. 3 tb Poppy seeds

Mix sugar, salt, mustard and vinegar. Add onion juice and stir thoroughly. Add oil, slowly, beating constantly until completely combined and thick. Add poppy seeds and beat for a few minutes. Refrigerate.

From _Thirty Years at the Governor's Mansion_, posted by Larry Bibech, ILink-Cuisine _____

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Title: Pasta salad with avocado Categories: Salads Yield: 2 Servings

1/2 x Avocado 2 x Tomatoes, diced 3/4 inch 2 c Shell macaroni, cooked 1/4 c Red onion, sliced 1 cn Water-packed albacore tuna, Drained 3 T Bottled vinegar based dress.

Cut avocado half into large 3/4 inch dices. Combine all ingredients and gently toss together.

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Title: Belgian Endive Apple and Almond Salad Categories: Salads Yield: 6 Servings

2 x Tart green apples, peeled, Cut into 1/2 inch cubes 3 x Belgian endives, thinly Sliced crosswise 2 T Almonds, peeled and shelled

Dressing: 4 teaspoons oil, 1 T lemon juice, 1 t minced garlic, 1/4 t salt. (Sorry) Mix apple, endives and almonds together in a bowl. Mix the dressing and pour on salad. Toss thoroughly and serve. Makes 6 servings.

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Title: Dixie Boiled Salad Dressing Categories: Sauces, Salad Yield: 12 Servings

1/2 c corn oil 1 T black pepper, freshly 1/4 c lemon juice, fresh 1 t grated lemon peel 2 T brown sugar 1/4 c cider vinegar 6 ea egg yolks, hard boiled 1 t salt 1/2 t garlic, minced 1 T oregano, dried & crushed 2 T onion, minced

Bring oil to a boil and add the sugar, lemon juice, lemon peel, & vinegar. Reduce heat to low and add the garlic, onions, oregano, salt & pepper. Cook for 3 minutes and remove from heat. Mash egg yolks and stir into pot. Allow to cool to room temp then mix into sald or pour over. NOTE* For a sweeter dressing add 1 more Tablespoon of brown sugar. Origin: Miss Annabelle Greystone's Boardinghouse in Birmihngham, Al. circa 1898.

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Title: Snow Pea Pasta Salad Categories: Pasta, Salads-veg, Carnation Yield: 12 Servings

2 lb Mostaccioli; cooked, drained - and chilled 1 lb Snow peas; trimmed, blanched - and chilled 2 oz Green onions; sliced 6 oz Carrots; grated 8 oz Mushrooms; sliced 12 oz Ham; julienned 3 c Bacon and Cheese Dressing 6 oz Almonds; sliced and toasted

1. Combine mostaccioli, snow peas, green onions, carrots and mushrooms. Mix well. 2. Add Bacon and Cheese Dressing. Mix well. Chill. 3. Garnish each 1 cup serving with 1/2 ounce almonds. Serve.

Makes 12 one cup servings.

Source: Carnation Company

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Title: Orange And Black Olive Salad Categories: Salads Yield: 999 Servings

4 Oranges; navel 10 Olives; black pitted & -sliced 1 ts Paprika 1 Garlic clove; minced 2 ts Red wine vinegar 3 tb Oil; olive 2 tb Parsley; chopped

Peel orange & cut in thin slices. Arrange on plate and arrange olives on top. Blend paprika, garlic, vinegar, oil, salt and pepper. Blend and pour over oranges. Sprinkle with parsley. Cover with plastic wrap and leave for a few hours to absorb flavours. from Helen Gougeon's column in the TD centre leaflet from Anne MacLellan

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Title: Seafood Salad Croissant Categories: Salads-meat, Carnation Yield: 4 Servings

3 oz Shrimp; cooked and chopped 3 oz Crab; cooked and chopped 2 oz Cod; cooked and chopped 1/2 oz Green onions; chopped 1 oz Celery; chopped 1/3 c Mayonnaise 4 Croissants; split 4 oz Lettuce; shredded 8 sl Tomato; thin slices 1 1/2 oz Chef-Mate Sharp Cheddar

1. Combine all ingredient for seafood salad, mix well. Chill. 2. Place lettuce and tomato on bottom of croissant. Top with #10 scoop of seafood salad. Spread salad to cover. Ladle heated cheese sauce over seafood. Place top of croissant on sandwich. Serve.

Note: May substitute egg or onion roll or pita bread for croissant.

Makes 4 sandwiches

Source: Carnation Company

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Title: Olive salad Categories: Libya, Salads, Appetizers, My Yield: 2 Servings

1 c Black olives 1 c Green olives 1 Lemon; juice of 2 T Parsley; chopped 1 ts Paprika 1/4 ts Chili powder 1 Garlic clove; crushed 1/2 ts Cumin, ground 2 T Oil

"This salad is one of the many Middle Eastern appetizers or mezzes, dishes providing an array of textures, colours and flavours. They can be eaten as side dishes or as appetizers."

In a bowl, mix the oil with the cumin, chili powder, paprika, garlic and lemon juice. Then pour over the dressing over the olives in the bowl and stir around so that they are well coated. Put in the salad in the fridge to chill before serving.

SERVES: 2-4 SOURCE: _The New Internationalist Food Book_ by Troth Wells- posted by Anne MacLellan

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Title: ROMANIAN EGGPLANT SALAD Categories: Eggplant, Ethnic, Salad Yield: 21 Servings

1 1/2 tsp sea salt, or more to taste 1/3 cup safflower oil 1/4 cup extra-virgin olive oil 1 Tbsp milk 1 fresh tomato, sliced 15 Greek black olives 1/4 cup chopped onion

Roast each eggplant, turning frequently, over a flame or under a broiler, until the skin is charred all over, 20 to 25 minutes. Using a sharp knife, peel the eggplants and rinse thoroughly under cold water. Quarter the eggplants lengthwise and discard as many seeds as possible. Toss with 1 tsp sea salt, then place the eggplants in a stainless-steel or other non-aluminum colander and squeeze out as much water as possible. Allow to drain in the colander for 30 minutes. Blot up any excess moisture with paper towels. Cut the eggplant flesh into 1 1/2 inch cubes. Place the cut eggplant in a glass or ceramic bowl and, stirring continuously with a wooden spoon, slowly add the safflower and olive oils and remaining 1/2 tsp sea salt.

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Title: Yum Kai Kem (Salty Egg Salad) Categories: Thai, Egg, Salad Yield: 6 Servings

3 Salty Eggs (recipe follows) 2 fresh kii noo 2 serrano chilies, 2 Tb coarsely chopped shallot 2 Tb freshly squeezed lime juice

Yum kai kem is a simple, country-style accompaniment to rice, and is often served with green curries as a sharp, salty complement to their rich, fiery heat. Peel the eggs, halve them lengthwise, and arrange them on serving dish. Sprinkle the chili slices and shallots over the eggs. Drizzle with lime juice and serve.

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Title: Peppered Salami Salad Categories: Main dishes, Salads Yield: 4 Servings

1/2 c Olive oil 2 Garlic cloves, crushed 3 sl White bread, crusts removed, -cubed 1/2 t Chili seasoning 8 oz Young spinach -OR 1 Cos lettuce 1 Piece peppered salami, -diced (6 oz) 3 sm Onions, sliced, separated -in rings 1 Red bell pepper, seeded, cut -in thin slices 4 oz Button mushrooms, sliced 1 1/2 T Lemon juice 1 t Sugar 1 t Prepared mustard Salt to taste Fresh ground pepper to taste 12 Marinated Spiced Olives

Heat 3 tablespoons of oil in a skillet. Add garlic and bread cubes and fry, stirring constantly, until golden. Remove from heat. Add chili seasoning, stir well and cool. Tear spinach or lettuce leaves into bite-size pieces. In a large salad bowl, combine spinach or lettuce leaves, salami, onion, bell pepper and mushrooms.

Place remaining oil in a screw-top jar with lemon juice, sugar, mustard, salt and pepper. Shake vigorously until well blended. Pour over salad and toss well. Sprinkle croutons on top and garnish with olives. Serve at once.

NOTE: Salad (without dressing) may be prepared in advance and kept covered in refrigerator. Just before serving, shake dressing ingredients vigorously, add to salad and toss well. Add croutons and olives and serve at once.

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Title: Scandinavian Fish Salad Categories: Main dishes, Fish, Salads Yield: 4 Servings

2/3 c Malt vinegar 2/3 c Water 3 T Sugar 1 T Pickling Spice 4 Fresh herrings, cleaned, -filleted 1 1/4 c Sour cream 3 T Mayonnaise 2 t Dijon-style mustard 1 Onion, halved, thinly sliced 1 Green delicious apple 1 Red delicious apple Red leaf lettuce leaves (opt 4 Green onion daisies (opt) Fresh dill sprigs (opt)

In small saucepan, combine vinegar and water. Add sugar and Pickling Spice.

Bring to a boil, stirring to dissolve sugar. Boil 2 minutes; cool. Strain and discard spices. Cut herring fillets in 1/2"-wide strips and place in a shallow dish. Pour cold marinade over fish. Cover and marinate several hours or overnight.

Drain herring strips. In a bowl, combine sour cream, mayonnaise, mustard and onion. Cut apples in fourths, remove cores and slice thinly (do not peel). Add sliced apples and herrings to sour cream mixture and mix together gently until coated with dressing. Arrange lettuce leaves on 4 plates. Spoon herring mixture on plates and garnish with green onion daisies and dill sprigs, if desired. Serve chilled.

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Title: Salad of Fresh Fava Beans with Pecorino Romano Cheese Categories: Salads, Italian Yield: 4 Servings

2 lb Fresh Fava Beans (to yield - about 8 oz. shelled) 2 Shallots, peeled & finely -chopped Salt and Fresh Ground Pepper Juice of 1 lemon 10 tb Olive Oil (extra virgin) 1 Head baby lettuce (such as - Boston Bibb), washed & - dried 1 bn Watercress, washed & dried 6 oz Pecorino Romano Cheese, - cut in 1" cubes

1. Bring water to boil in a saucepan. Add the Shelled fava beans and simmer for 1 to 2 minutes. Drain and, when cool enough to handle, pinch off and discard the outer skin from each bean.

2. Place the shallots in a small bowl, add salt and pepper and stir in the lemon juice to dissolve the salt. Slowly whisk in the olive oil.

3. Line a platter or 4 salad plates with lettuce. Arrange watercress and fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City)

posted by Bud Cloyd

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Title: Cherry Coke Salad Categories: Salads, Fruits, Coca-cola Yield: 4 Servings

40 oz Cherries, Dark, Pitted 3 oz Jello, Cherry Gelatin 20 oz Pineapple, Crushed 1 c Coca-Cola 1/2 c Chopped Pecans

Heat cherries and their juice to boiling. Remove from heat and add Jello. Stir. Add pinapple, juice and all. Pour in coke and nuts. Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2 hours or until set. Serve cold.

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Title: Blue Cheese BLT Salad Categories: Salads, Avocado, Cheese Yield: 6 Servings

MMMMM------DRESSING------1/4 c Cider vinegar 1 tb Sugar 1/2 ts Pepper 1/4 ts Salt 2 tb Vegetable oil 1 tb Lemon juice 1/2 ts Garlic, fresh, finely - chopped MMMMM------SALAD------4 c Lettuce, torn 1 md Avocado, peeled, cut into - wedges 1 md Tomato, ripe, cut into - wedges 1/2 c Onion, sliced 1/8 thick, - separated into rings 1 cn ( 11 oz. ) Mandarin orange - segments, drained 1/2 c Blue cheese, crumbled 8 sl Bacon, crisp, crumbled

Time: 20 minutes In a small bowl stir together all dressing ingredients. On a platter or individual salad plates place lettuce. Arrange avocado, tomato, onion and mandarin orange segments on lettuce; sprinkle with blue cheese and bacon. Pour dressing over salad. Yield: 6 servings.

NUTRITION INFORMATION ( 1 Serving ): Calories - 220 Protein - 7g Carbohydrate - 12g Fat - 17g Cholesterol - 16mg Sodium - 390mg

Source: Land O Lakes Summer Favorites Shared by: David Knight

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Title: Market Pasta Salad Categories: Salads, Pasta, Cheese Yield: 6 Servings

MMMMM------SALAD------8 oz Shell macaroni, medium size - uncooked 2 c Broccoli flowerets 1/2 c Onion, chopped ( 1 med. ) 2 c Zucchini OR Yellow squash - sliced 1/4 inch thick 1 Red pepper ( med. ) cut into - strips 1 c Cheddar cheese ( 4 ounces ) - cut into 1/2 inch cubes MMMMM------DRESSING------1/2 c Vegetable oil 1/2 ts Salt 1/4 ts Pepper 3 tb Lemon juice 2 tb Dijon mustard 1 ts Worcestershire sauce 1/2 ts Garlic, fresh, finely - chopped 2 tb Parmesan cheese, freshly - grated

Cook macaroni according to package directions; drain. In a large bowl stir together all salad ingredients except cheese; stir in hot macaroni. Refrigerate 10 minutes. Stir in cheese. Meanwhile, in a medium bowl stir together all dressing ingredients except parmesan cheese. Pour dressing over salad, toss to coat. Sprinkle with parmesan cheese. Yield: 6 servings.

NUTRITION INFORMATION ( 1 Serving ): Calories - 410 Protein - 12g Carbohydrate - 33g Fat - 26g Cholesterol - 22mg Sodium - 418mg

Source: Land O Lakes Summer Favorites Shared by: David Knight

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Title: Spring Shrimp Salad Categories: Salads, Shrimp Yield: 6 Servings

MMMMM------SALAD INGREDIENTS------10 Asparagus spears, first 4 - inches cut in 1 in. pieces - save rest for soups, etc. 1 Carrot, cleaned and sliced - diagonally 1 tb Olive oil 2 tb Water 6 Onions, green, sliced diag. 1/4 lb Snow peas 1/2 Red pepper, slivered 1/4 lb Mushrooms, sliced Cherry tomatoes 1/4 lb Fettuccine, cooked, cooled 16 lg Shrimp, shelled and deveined 2 tb Olive oil 2 Garlic cloves, minced 1 ts Dill 1 ts Salt Juice of 1 lemon 6 c Salad greens, mixed MMMMM------DRESSING------1/2 c Olive oil, light 1/4 c Sesame oil 1/4 c Rice vinegar 1 1/2 tb Soy sauce 4 dr Hot chili oil 1/2 ts Sugar Juice of 1 lemon Salt and pepper to taste

Saute asparagus and carrot in oil and water for 2 minutes. Add green onions and snow peas and cook until crisp tender. Drain vegetables. Add red pepper, mushrooms, tomatoes and fettuccine. Saute shrimp and garlic in 2 tablespoons olive oil. Sprinkle shrimp with dill, salt and lemon juice. Cook until shrimp is done. Add to vegetable mixture. For dressing: Blend all ingredients. Pour on shrimp mixture; refrigerate at least 1 hour. When ready to serve, divide greens between 6 plates and top with shrimp and vegetable mixture.

Per serving: Calories - 401 Protein - 12g Carbohydrate - 13g Fat - 35g ( 5 sat., 22 monounsat., 6 polyunsat. ) Cholesterol - 74mg Sodium - 799mg

NOTE: For a low-fat version, substitute olive oil spray for the olive oil and nonfat yogurt for the light olive oil called for in the dressing. Don't be put off by the long list of ingredients, it's simple to put together.

Source: Sacramento Bee - 4/14/93 From: Linda Ferrari - Granite Bay, Ca. Posted by: David Knight

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Title: Cate's Guacamole-Tomato Salad Categories: Salad, Mexican, Avocado, Bacon, Tomato Yield: 6 Servings

MMMMM------RECIPE BY CATE VANICEK------6 md Tomatoes 2 Ripe avacados 2 ts Lemon juice 2 ts Salt 1 sm Onion, chopped finely 1 cn Green California chiles, - chopped 1 Bottled wax pepper, chopped - very fine 1/2 ts Wax pepper juice 4 Bacon slices, crisp-cooked - and crumbled Bed or lettuce for tomatoes

Fry 4 slices of bacon until crips, drain on paper towel, then crumble bacon.

Remove tomato navel, core tomatoes, scoop out inside centers and chop finely.

Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill.

Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato. Mix and chill.

When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture. Do not allow to stand, or the avacaos will darken.

Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon.

Serve immediately.

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Title: Tabbouleh Categories: Salads Yield: 2 Servings

1/2 c Bulgur 2 c Boiling water 2 tb Chopped red onion 1/4 c Parsley, minced Italian 1 tb Mint, minced fresh 1 tb Lemon juice 1/8 ts Salt 1/8 ts Black pepper, fresh ground 1 tb Olive oil 1 Tomato, small, diced 4 Romaine lettuce leaves, garn

Two LARGE servings - serve will grilled meat or broiled fish.

1. Place bulgur in deep ovenproof bowl. Pour boiling water over and let bulgur soak for 1 hour. Transfer to a fine mesh strainer and drain thoroughly. Place strainer over a bowl and squeeze out excess moisture.

2. Transfer bulgur to a bowl. Add onion, parsley and mint. Mix thoroughly with a fork to combine.

3. Place lemon juice, salt and pepper in a small bowl. Stir with a fork to combine. Add oil, a little at a time and beat with a fork to combine. Spoon dressing over salad and mix thoroughly with fork. Cover with plastic wrap and refrigerate for at least 3 hours before serving. (May be prepared 5 hours before serving). Remove from refrigerator 30 minutes before serving.

4. Lightly toss salad with 2 forks. Add tomatoes and toss once again. (Adding the tomatoes just before serving will prevent the salad from getting soggy).

5. Arrange 2 romaine leaves on each salad plate. Spoon salad onto romaine and serve.

from The Long Life Cookbook, shared by Elizabeth Rodier

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Title: President Nixon's Diet Special Categories: Salads, Cheese, Low-cal, Presidents Yield: 1 Servings

1 lg Scoop low-fat cottage cheese 3 To 4 Rye Crisp crackers 1 Hard-boiled egg, cut into -wedges 1/2 Fresh tomato, cut into -wedges 1/4 Cucumber, thinly sliced 1/4 Green pepper, seeded and -thinly sliced OR: 1/4 Fresh pineapple, diced 1/2 Fresh peach, peeled and -sliced 1/4 Fresh papaya, peeled and -sliced

lettuce leaves, washed and well dried

1. Arrange lettuce on individual serving plate.

2. Mound cottage cheese in center, and set crackers around edges; encircle with vegetables or fruits. Plain cottage cheese can also be enlivened with a variety of other fresh vegetables, raw or lightly steamed, and fruits, fresh or canned (without added sugar).

Serves 1 weight watcher.

From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN 0-394-55657-7. Shared by: Karin Brewer, Cooking Echo, 2/93

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Title: Gujerati Carrot Salad Categories: Indian, Vegetables, Salads, My Yield: 4 Servings

5 Carrots;medium 1/4 ts -Salt 2 tb Vegetable oil 1 tb Whole black Mustard seeds 2 ts Lemon juice

This is a Madhur Jeffrey recipe, published in the Toronto Sun. "Jaffrey was in town last week teaching at the Bonnie Stern School of Cooking. Using ingredients available locally, primarily in the shops along Gerrardjust west of Coxwell, she wowed the classes with her masterful teaching, attention to detail and wonderful aromatic dishes. She also proved how good and easy Indian cooking can be. ... Jaffrey taught us how roasting, crushing and grinding bring out different qualities in a spice. Crushing mustard seeds, for example, brings out their heat but tossing them 'til they pop in hot oil calms the heat and brings out a sweet nuttiness. Black mustard seeds, the finest mustard seeds are essential and inexpensive ingredient, found in Indian groceries."

Trim and peel and grate carrots. In a bowl, toss with salt and set aside. In a small heavy pan over medium heat, heat oil. When very hot, add mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour oil and seeds over carrots. Add lemon juice and toss. SERVES:4 Serve at room temperature or cold.

SOURCE: Madhur Jaffray, The Toronto Sun

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Title: Marinated Salad Categories: My favorite, Salad, Vegetables Yield: 6 Servings

1 ea Cucumber 1 ea Onion 2 ea Tomatoes 1 ts Italian seasoning 1 T Oil 1 T Salt 1/4 c Vineger 2 T Sugar 1 ds Pepper

Peel & slice vegetables. Mix dressing together. Marinate at least overnight. This is from Doctor's Hospital, Little Rock, AR

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Title: Hawaiian Grilled Fish Salad with Pineapple Categories: Salads, Fish Yield: 6 Servings

6 Firm fish steaks or fillets - salmon, halibut, swordfish - tuna, mahimahi, amberjack - or opah - about 6 ounces each 2 ts + 1 tb oil; divided 4 ts Lemon juice; divided 4 ts Minced fresh ginger; divided 1 Medium yellow bell pepper - diced 1 Small sweet onion - or red onion - finely chopped 2 cn Crushed pineapple in juice - 8 ounce cans 1/2 c Golden raisins 1/4 ts Cayenne pepper 3 c Torn fresh spinach 3 c Torn fresh romaine

Rinse fish in cool water and pat dry. Combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger and coat both sides of fish. (Refrigerate for up to an hour.) To prepare Pineapple Salsa, heat remaining oil in a medium skillet. Add yellow pepper and onion and saute until soft. about 4 minutes. Add crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; saute until pineapple is warm, about 4 minutes longer. (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.) Grill fish 4 to 5 inches from hot coals, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks. Divide spinach and romaine among six plates and place a grilled fish steak on each. Top with pineapple salsa as a dressing.

Yield: 6 servings.

Printed in the November 11, 1992, issue of the Simi Valley, CA, Enterprise.

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Title: Hot Tuna & Pasta Salad Categories: Salads, Seafoods, Pasta/rice Yield: 1 Servings

1/2 c Mayonnaise 1/4 c Lemon juice 1 tb Dijon Mustard 1 lg Salad White Tuna 1/2 lb Mediuxm Shell Macaroni 10 oz Frozen Chopped Broccoli, -thawed 2 c Carrots, sliced and cooked 2 ts Soy Sauce 1/8 ts Ginger 1/8 ts Basil

Cook pasta per directions. Cook broccoli per directions. Combine mayonnaise, lemon juice, mustard, soy sauce, ginger and basil in a bowl. Toss with hot macaroni, tuna, broccoli and carrots. Mix and serve warm.

Source: "The Yankee Kitchen" 03-24-93 (#4) [Bobby D.]

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Title: Orange, Pine Nut and Green Bean Salad Categories: Kaz, Vegetarian, Salad, Fruits, Healthy Yield: 2 Servings

1 Oranges 112 1/2 g French beans 1/2 bn Radishes 1/2 Chicory head 12 1/2 g Toasted pine nuts MMMMM------DRESSING------1/2 tb Hazelnut oil 1/2 tb White wine vinegar Seasoning

Preparation: top and tail the French beans. : divide the chicory head into lead.

1. Peel the oranges and cut them into segments, over a bowl to catch the juice. Cook the beans in boiling water for 2 minutes. Drain and refresh under cold running water.

2. Place orange segments, beans, radishes, chicory and pine nuts in a salad bowl.

3. Whisk the dressing ingredient with the reserved orange juice, pour over the salad and toss gently. Serve with Italian olive oil bread, such as ciabatta and focaccia.

Calories: 112 per serving Protein: 2g Carbohydrate: 9h Fat: 8g (high) Saturated fat: 1g (medium) Added sugar: none Fibre: 4g (high) Salt: 0.8 g (high)

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Title: Magic Pan Orange Almond Salad Categories: Salads Yield: 6 Servings

1/4 c Almonds; slivered 2 Onions; green, chopped 1 Lettuce; romaine 1 c Mandarin oranges; drained 1 1/2 c Mushrooms; sliced (optional MMMMM------DRESSING------1 tb Sugar 1/2 ts Tarragon; dried 1/3 c Oil; vegetable -Salt & pepper 1/8 ts Tabasco sauce 1 Egg yolk

Shaking constantly, toast almonds in skillet over low heat till golden brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces. Place with green onions and mandarin oranges in large salad bowl. Dressing: Combine all ingredients but egg and vinegar, add in thin stream and process till well blended.

MAKES : 1 cup

Just before serving, toss well. Leftover dressing keeps up to 1 week in fridge.

Source : _Best Recipes Under the Sun_, from now defunct restaurant posted by Anne MacLellan

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Title: Peanut Butter Noodles Categories: Pasta, Salads, Kids Yield: 1 Servings

8 oz Pasta; linguine (1 package) 3 ts Peanut butter 1/2 ts -Salt 2 tb Soy sauce 1 tb Sesame oil (can substitute o 1 ts Sugar 1/2 ts Vinegar; white wine 2 Garlic cloves; minced 1 ts Onion; grated or minced

Cook linguine according to package instructions in boiling water; drain. In large bowl, mix all the remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate. good to pack for kid's lunches

Source: _The Pennywhistle Lunch Book_ posted by Anne MacLellan

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Title: Caesar Salad Categories: Salads Yield: 25 Servings

5 lb Romaine leaves 3 oz Olive oil 2 t Garlic, crushed 6 oz Lemon juice 1 x Salt 12 oz White bread 25 ea Anchovy fillets 4 ea Eggs, beaten * 2 1/2 c Olive oil 2 oz Parmesan cheese,

grated

1. Wash and drain the greens thoroughly. Chill in refrigerator. 2. Trim the crusts from the bread. Cut the bread into small cubes, about 3/8 inch. 3. Heat a thin layer of olive oil in a saute pan over moderately high heat. Add the bread cubes and saute in the oil until golden and crisp. Add more oil as needed. 4. Remove the croutons from the pan and hold for service. Do not refrigerate. 5. Mash the anchovies and garlic together to make a paste. 6. Beat in the eggs and lemon juice until smooth. 7. Beating constantly with a wire whip, slowly add the olive oil. 8. Season the dressing to taste. 9. Cut or tear the Romaine into bite-size pieces. Place in a large bowl. 10. Immediately before service, pour the dressing over the greens and sprinkle with the Parmesan cheese. Toss until all the leaves are coated with the dressing. 11. Add the croutons and toss again. 12. Plate and serve immediately.

* Note: Coddled eggs are often used instead of raw eggs. To coddle eggs, simmer in water 1 minute and cool in cold water. Some chefs prefer to use yolks only.

From Wayne Gisslen's "Professional Cooking"

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Title: 24 Hour Cabbage Slaw Categories: Salads, Side dish, Vegetables Yield: 6 Servings

1 lg Head cabbage 1 Onion 1 c Salad oil 1 c Vinegar 1 c Sugar 1 ts Salt 1 ts Celery seed 1 ts Dry mustard 1 tb Sugar

Directions: Shred cabbage fine, then shred onion fine. In a bowl, put one layer cabbage and a layer of onion alternating until all is used. Cover with 1 cup sugar.

Bring to a rolling boil vinegar, salad oil, celery seed, dry mustard, salt and sugar. Pour rapidly boiling mixture over cabbage very slowly. Refrigerate for 24 hours.

When ready to serve, stir well. This keeps well and gets better each day.

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Title: Caesar Salad Dressing Mix Categories: Master mix Yield: 1 Servings

1 1/2 t Grated Lemon Peel 1/8 t Instant Minced Garlic 1/2 t Pepper 1 t Oregano 2 T Graded Parmesan Cheese

Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months.

Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing: Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving.

Makes about 3/4 cup of Salad Dressing.

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Title: Super Salad Seasoning Mix Categories: Master mix Yield: 1 Servings

2 c Grated Parmesan Cheese 1/2 c Sesame Seed 1 T Instant Minced Onion 1/2 t Dried Dill Seed 3 T Celery Seeds 1/2 t Freshly Ground Pepper 2 t Salt 1/2 t Garlic Salt 2 T Parsley Flakes 2 T Poppy Seeds 2 t Paprika

Combine all ingredients in a small bowl and blend well. Put in a 1-quart airtight container and label as Super Salad Sesoning Mix. Store in a cool, dry place and use within 3 to 4 months.

Makes about 3 cups of mix.

Use Super Salad Sesoning Mix on the following: Sprinkled topping over tossed green salads, baked potatoes and buttered French bread or rolls before toasting, as a garnish for potato salads, macaroni or egg salads and as a sour cream dip made with 2 T of mix to 1 cup of sour cream.

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Title: Sweet Salad Dressing Mix Categories: Master mix Yield: 1 Servings

1/3 c Sugar 1 t Salt 1 t Paprika 1 t Instant Minced Onion 1 t Dry Mustard 1 t Celery Seed

Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or 1-pint glass jar and label as Sweet Salad Dressing Mix. Store in a cool, dry place and use within 6 months.

Makes about 1/2 cup of mix.

Sweet Salad Dressing: Combine mix, 3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Stir until well blended; chill. Makes about 1 1/4 cups of dressing.

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Title: Antipasto Salad Categories: Salads, Pasta, Mom, Can living Yield: 8 Servings

1 Cauliflower,small -in small flowerettes 3 Carrots; large, thinly slic 1 Green pepper; diced 1 c Black olives 2 1/2 c Pasta; rotini MMMMM------DRESSING------1 1/4 c Oil; vegetable or corn 3/4 c Vinegar, cider 2 Garlic cloves; peeled & min 1 T Sugar; granulated - salt & pepper

In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.

Source: _The Canadian Living Cookbook_ by Carol Ferguson posted by Anne MacLellan

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Title: Cornmeal Nips Categories: Breads, Soups, Salads, Hot, Spicy Yield: 48 Servings

1 c Yellow Stone-Ground Cornmeal 1 1/2 ts Sugar 1 ts Salt 1 ts Grated Onion 2 tb Butter Or Margarine 1 ts Tabasco Pepper Sauce 1 1/2 c Boiling Water 1 lg Egg, Lightly Beaten

For a change of pace from crackers or rolls, serve these zesty little wafers with soups or salads. ~------~-- Preheat the oven to 400oF. In a large bowl, mix together the cornmeal, sugar,salt, onion, butter and Tabasco sauce. Add the boiling water and stir until it is absorbed. Stir in the egg. Drop by teaspoons onto a greased baking sheet. Bake for 15 minutes, then remove and cool on a rack. From: The Tabasco Cookbook. Typed by Syd Bigger.

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Title: Smoked Tofu Salad Categories: Tofu, Pineapple Yield: 6 Servings

2 c Broccoli florets 1 1/2 c Mushrooms 4 oz Can Pineapple rings 4 tb Corn 4 tb To 6 tb Oil and vinegar -dressing 1 Packet Smoked tofu, cut int -cubes

1. Cover the broccoli florets with boiling water and leave to stand for 5 minutes. Drain and allow to cool.

2. Wipe the mushrooms with a clean cloth and slice thinly.

3. Cut the pineapple into small pieces.

4. Put the broccoli, mushrooms, pineapple and corn into a large bowl together with the dressing.

5. Mix carefully.

6. Divide the salad between 4 individual dishes and place the smoked tofu on top.

7. Serve at once.

Time: preparation time takes 15 minutes.

Variation: Omit the tofua nd serve as a side salad with quiches.

Cook's tip: If using plain tofu, marinate for a few hours in equal parts of shoyu sauce and olive oil, together with 1 crushed clove of garlic and 1 tsp of fresh grated ginger.

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Title: Spiced Oil Categories: Sauces, Salads, Pasta, Italian Yield: 1 Servings

1/2 Carrot 1 Slice lime 1 Slice lemon 1 Fresh bay leaf 4 Fresh basil leaves 1 Sprig thyme 3 Garlic cloves- unpeeled 1 ts Black pepper 1 Slice red pepper 3 1/2 c Olive oil 1 Sprig fresh rosemary 1 Slice tomato 2 Shallots 1 ts Red pepper 1 Scallion

Fasta pasta...For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads.

Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely.

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Title: Asparagus Salad w/Pecans Categories: Salad, Vegetables, Diabetic, Low-cal Yield: 6 Servings

24 ea Asparagus spears fresh 6 ea Red leaf lettuce leaves 6 T Buttermilk mayonaise 2 T Pecans chopped

Bring large pot of water to a boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling , add the asparagus and let water return to a boil.. Cook approx. 3 minutes or until the asparagus is still crsip but tender. Remove the asparagus and rinse under cold water and refrigerate to chill. At serving time, line 6 salad plates with the lettuce leaves and arrange 4 asparagus spears on each. Top salads with the Buttermilk mayo and 1 teaspoon of the chopped pecans. Nutritive Values: Carbohydrates 4gm Protein 3gm Fat 2gm Calories 41 : Fiber 1.0gm Sodium 66mg Cholesterol 1mg Food Exchange: 1 Vegetable Exchange Origin: THE ART OF COOKING FOR THE DIABETIC, by; Hess & Middleton Signet Publishing; ISBN #0-451-16118-1

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Title: LOW-CALORIE TOMATO DRESSING Categories: Sauces, Dressings, Salads, Low-cal Yield: 1 Servings

1/2 ts Dry mustard 1 ts Water 1/2 c Tomato juice 3 tb Oil 2 tb Lemon juice 1/2 ts Salt 1 ds Black pepper 1 tb Chopped green onion 1 tb Worcestershire sauce

Calorie-counters who are hungry for flavor will find this a very satisfactory salad dressing. It is only 26 calories per tablespoon.

Blend mustard with water in bowl and let stand 5 minutes. Add tomato juice, oil, lemon juice, salt, pepper, green onion and Worcestershire and beat well. Store in covered jar and chill. Shake well before using.

Makes abut 1 cup

(C) 1992 The Los Angeles Times

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Title: GREEK-STYLE SALAD Categories: Low-cal, Salads Yield: 3 Servings

3 Lettuce leaves - romaine 1 md Roma tomato 1/4 c Feta cheese, crumbled DRESSING 1/2 tb Olive oil 1/2 tb Lemon juice 1/4 ts Oregano 1/4 ts Garlic salt 1 pn Thyme 1 pn Pepper 6 Black olives, pitted

Tear lettuce into bite-sized pieces. Cut tomato into small chunks. In glass bowl, combine lettuce, tomato, cheese, (cucumber slices are nice, too); cover and chill.

DRESSING: In a cup, combine olive oil, lemon juice, spices and beat together with a fork. Pour dressing over salad and toss gently to coat ingredients.

Slice olives and sprinkle over salad.

Light & Easy pg 83 Each serving 1 milk choice, 1 extra veg (free), 1 fat & oils.

Shared by Elizabeth Rodier April 1993.

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Title: Chinese coleslaw a la poggi Categories: Salads, Chinese, Coleslaw Yield: 8 Servings

1 pk Coleslaw 9 8 oz. 1 pk Top ramen noodles (oriental) 1 bn Green onions 1/2 c Sunflower seeds 1/2 c Slivered almonds 2 ts Butter (split in half) MMMMM------DRESSING------1/2 c Oil 3 tb Sugar 3 tb Balsamic vinegar Ramen seasoning

Break the top ramen noodles apart, being careful not to grind them in your hands, then brown them in butter. Noodles should be crisp. Set aside. Next brown green onions, sunflower seeds and almond slivers in skillet with butter. Set aside. Mix oil, sugar, vinegar and ramen seasoning to make the dressing. shake vigorously. Do not mix ingredients until you are ready to serve.

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Title: Aloo Ko Achar (Potato Salad) Categories: Nepal, Vegetables, Salads, My Yield: 6 Servings

1 lb Potatoes; small size if -possible 4 Jalapeno peppers;opt -Seeded & sliced into long -strips 1 Lime; juice of -Salt to taste 1/4 c Sesame seeds; roasted,ground -optional 1 ts Tumeric powder 1 ts Cumin seeds 2 Chilies, whole, dried -Up to 3 3 ts Corn oil;or mustard oil -mustard gives best flavour 1/2 c -Water 1/2 c Coriander, fresh; chopped

Boil potatoes in jackets. When done, peel & cut into small pieces. In a suitable bowl, combine potatoes, tumeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them until brown and then add jalepeno pepper. Let it cook a minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves.

SERVES: 6-8 SOURCE: Bhadrika Sharma, Bramalea, Ontario in _Ethnic Eating: The Canadian Scene Cookbook_ (Canadian Scene is a news and information service for Canada's ethnic media). posted by Anne MacLellan

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Title: BASIC FRENCH DRESSING Categories: Sauces, Salads Yield: 1 Servings

1 c Oil 1/4 c Wine vinegar 3 tb Water 2 1/2 ts Sugar 1 ts Dry mustard 1/2 ts MSG (optional) 1 ts Black pepper 2 1/2 ts Salt 1 1/4 ts Worcestershire sauce 1 1/4 ts Hungarian paprika 1 ts Grated onion 2 oz Blue cheese (optional)

Combine oil, vinegar and water and beat until blended. Add sugar, mustard, MSG, pepper, salt, Worcestershire and paprika and beat until blended. Add onion and beat well. If desired, stir in cheese.

Makes 1 3/4 cups

This dressing takes kindly to the addition of crumbled blue cheese if you feel the need.

Created by: Scandia, Hollywood

(C) 1992 The Los Angeles Times

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Title: FRENCH DRESSING Categories: Dressings, Salads Yield: 1 Servings

1/2 ts Salt 1/2 ts Black pepper 1/4 ts White pepper 1 tb Dijon-style mustard 1 ts Hot dry mustard 2 tb Red wine vinegar 3 tb Red wine 10 tb Peanut oil

Combine salt, black pepper, white pepper and mustards and mix well. Add vinegar and wine and beat until smooth. Gradually add oil and beat until dressing coats metal spoon. Serve with cold vegetables or salad greens.

Makes 1 cup

Created by: Le St. Germain, Los Angeles

(C) 1992 The Los Angeles Times

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Title: HONEY FRENCH DRESSING Categories: Salads, Dressings, Sauces Yield: 1 Servings

2/3 c Sugar 1 ts Dry mustard 1 ts Paprika 1/4 ts Salt 1 ts Celery seeds 1/3 c Honey 5 tb Vinegar 1 tb Lemon juice 1 ts Grated onion 1 c Oil

Mix sugar, mustard, paprika, salt and celery seeds. Add honey, vinegar, lemon juice and onion. Slowly beat oil into dressing with rotary beater.

Makes 2 cups

(C) 1992 The Los Angeles Times

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Title: Russian Dressing Categories: Dressings, Salads, Sauces Yield: 1 Servings

1 c Mayonnaise 1/4 c Catsup 1 tb Minced parsley 1 tb Milk 1 tb Grated onion (optional) 1/4 ts Dry mustard 1/4 ts Worcestershire sauce 3 dr Hot-pepper sauce

In small bowl, with fork, stir all ingredients until well mixed. Cover and refrigerate. Serve on lettuce wedges, hard-cooked eggs, cold poultry, chilled cooked vegetables, corned beef, in sandwiches.

85 Calories per tablespoon

Source: The New Good Housekeeping Cookbook : ISBN: 0-688-03897-2 : Typed for you by Karen Mintzias

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Title: THOUSAND ISLAND DRESSING Categories: Dressings, Salads Yield: 1 Servings

1 Hard-cooked egg; chopped 1/2 c Catsup 1/2 c Tomato puree 2 c Mayonnaise 1/4 c Dill pickle relish 1 tb Chopped green olives 2 ts Minced chives 2 tb Minced pimiento 1/2 ts Salt 1/4 ts Black pepper 1 ts Dry mustard 1/2 ts MSG (optional) 3/4 c Buttermilk (or more)

Combine egg, catsup, tomato puree, mayonnaise, relish, olives, chives, pimiento, salt, pepper, mustard and MSG and beat. Gradually beat in buttermilk until desired consistency is reached.

Makes about 4 1/2 cups

Created by: Fiasco, Marina del Rey, Calif.

(C) 1992 The Los Angeles Times

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Title: Hummus Me Tahini (Chick Pea Salad with Tahini) Categories: Appetizers, Greek Yield: 8 Servings

1 c Dried chick-peas 1/4 ts Baking soda 2 ts Tahini (or more) 1/3 c Water 1 Lemon (juice only) 1/4 c Olive oil 2 Garlic cloves 1/2 ts Ground coriander (optional) 1/2 ts Ground cumin (optional) Salt & freshly ground pepper Chopped fresh parsley

Wash the chick-peas, then soak overnight with the baking soda in cold water to cover. The following day, drain and wash the chick-peas, then cover with fresh water. Bring to a boil, then lower the heat and simmer until tender, 1-1/2 to 2 hours. Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve.

Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup water until dissolved, using a whisk or fork. Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil. When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley. Beat for another minute, then taste for seasonings and chill overnight - if possible. Serve cold, sprinkled with additional chopped parsley. Makes about 2 cups.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.

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Title: ROMAINE SALAD Categories: Salads, Italian Yield: 4 Servings

1 Head romaine lettuce 1 lg Tomato, peeled & cut Into wedges Dressing: 5 tb Olive oil 1 tb Lemon juice Salt & pepper to taste 1 ts Dill--optional

Discarding dark green outer leaves, wash, dry, then chop lettuce.

Toss lettuce and tomato wedges with dressing & serve.

Dressing: Combine oil, lemon juice, salt, pepper and dill and shake vigorously until well blended.

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Title: Mediterranean Salad Categories: Salads, Wood Yield: 1 Servings

2 c French or Italian bread; -preferably day old -cut in 2 inch cubes 1 T Olive oil 1 c English cucumber -in 1/2 inch cubes 1/3 c Red pepper; 1/2 inch pieces 1/2 c Green onions; thinly sliced 4 c Parsley leaves -coarsely chopped 2 md Tomatoes; cut in 1/2 " cubes MMMMM------DRESSING------2 T Lemon juice 3/4 ts -Salt 1 lg Garlic cloves;finely chopped 1/2 ts -pepper, black, ground 1 ts Cinnamon, ground 1/4 ts Allspice, ground 9 T Olive oil; extra virgin

""NOTE: After a couple of hours, the croutons will start to absorb the dressing. Some people like this; others (including the reviewer for Toronto Life!) do not. Time the addition of the croutons to suit your taste."

Preheat oven to 350F. Spread the bread cubes on a large baking sheet & toss with the oil. Bake in the preheated oven until golden brown, turning them every few minutes. They will take 10 to 20 minutes, depending on how fresh the bread is. Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now. Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves. Add the pepper, cinnamon and allspice, then slowly beat in the olive oil. (May be prepared up to 12 hours ahead to this point.) Place the cut up tomatoes on top of the other vegetables. Pour on the dressing and toss well; add the croutons and toss again (see note).

SOURCE: _The David Wood Food Book_ by David Wood, Whitecap Books, 1988 posted by Anne MacLellan

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Title: Potato Salad Recipe Categories: Salads, Appetizers Yield: 4 Servings

10 md Potatoes, diced & cooked 1/2 Green bell pepper, diced 2 Celery stalks, diced 3 Scallions, chopped 1/2 c Olive oil 1 ts Hungarian paprika 1 ts Basil 1 ts Salt 1 ts Oregano 1 ts Garlic powder 1 ds Red pepper

Cool potatoes completely in the fridge or better leave to stand overnight. Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently. Refrigerate till ready to be served.

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Title: Fennel, Orange and Caper Salad Categories: Salads, Wood Yield: 4 Servings

2 ea Fennel bulbs 1 T Capers;drained 1 T Dill, fresh; chopped MMMMM------DRESSING------1/4 ea Orange; seeded 2 ts Red wine vinegar 1 T Dijon mustard 2 ts Sugar 1/2 ts -Salt 4 T Olive oil

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in a large bowl with the capers and the dill. Make the dressing. Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve. SERVES:4

Source:_The David Wood Food Book_by David Wood posted by Anne MacLellan

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Title: Pea and Carrot Salad Categories: Salads, Mccalls, Mine, Echo Yield: 8 Servings

1 lb Carrots; cut into 1 1/2 x -1/2 inch pieces 1 lb Sugar snap peas MMMMM------VINAIGRETTE DRESSING------1 Shallot; minced 1/4 ts Salt 1/4 ts Pepper 3 tb Sherry vinegar 1/4 c Extra-virgin olive oil MMMMM------TOPPING------2 ts Chopped fresh thyme MMMMM------NUTRITIONAL INFORMATION/SERV------112 x Calories 2 x G protein 11 x G carbohydrate 7 x G fat x Mg cholesterol 90 x G sodium

In saucepan of boiling, salted water, cook carrots 1 minute. Add peas; cook 1 minute. Drain, cool, and dry. Top with dressing the thyme.

From: McCall's July 1993 Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ======BBS: Computer Specialties BBS Date: 07-27-93 (09:49) Number: 58533 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

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Title: Barley Salad Categories: Salads, Mccalls, Mine, Echo Yield: 12 Servings

2 tb Olive oil 1 c Uncooked barley 4 c Cold water 1/4 ts Salt 2 c Cooked black-eyed peas -or canned, drained, or -frozen, thawed MMMMM------VINAIGRETTE DRESSING------2 lg Cloves garlic; crushed 1/2 ts Salt 1 ts Coaresly ground pepper 2 tb Fresh lemon juice 2 tb Red-wine vinegar 1/4 c Extra-virgin olive oil MMMMM------OTHER INGREDIENTS------2 c Savoy cabbage; finely -julienned 2 c Spinach; finely julienned 3/4 c Crembled feta cheese 1 md Red onion; chopped 7 oz Roasted red peppers; diced 1/4 c Chopped parsley 20 Oil-cured olives; pit, diced 1 tb Fresh oregano leaves; choppd MMMMM------NUTRITIONAL INFORMATION/SERV------185 x Calroies 5 x G protein 22 x G carbohydrate 10 x G fat 6 x Mg cholesterol 381 x Mg sodium

1. In saucepan, combine oil and barley. Over medium-high heat, saute' 2 minutes or until lightly toasted. Add the water and salt; boil. Reduce heat; simmer uncovered 25 minutes. Add black-eyed peas. Cover; cook 20 minutes, stirring occasionally.

2. Meanwhile, make dressing. On cutting board, chop garlic with salt until paste forms; place in small jar. Add remaining ingredients; shake to blend.

3. Place barley in bowl; cool. Add remaining ingredients and the dressing; toss.

From: McCall's July 1993 Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ======BBS: Computer Specialties BBS Date: 07-27-93 (09:51) Number: 58540 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

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Title: Wesley's E-Z Tuna Salad Categories: Salads, Sandwiches Yield: 1 Servings

4 Hard-cooked eggs 1 cn Tuna 1/4 c Mayonnaise, or to taste Celery to taste Chopped onions to taste Salt to taste Chopped black olives (opt.)

Chop and combine all ingredients. Serve between 2 slices of fresh home-made bread with a slice of fresh tomato.

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Title: Spicy Thai Tofu Salad Categories: Salads, Vegetarian Yield: 4 Servings

1 ts Black sesame seeds, toasted - and crushed 1 ts Peanut or sesame oil 1/4 c Rice vinegar 1 tb Tamari 2 ts Honey 1 Garlic clove; minced 1 tb Fresh cilantro, minced 1/4 ts Red pepper flakes 1/4 lb Tofu steak; thinly sliced 1/2 c Fresh shiitake mushrooms -(OR white button mushrooms) -- sliced 1 sm Red bell pepper -- sliced into thin strips 1 c Fresh sugar snap peas -- OR snow peas 1/2 c Green onion, sliced 1/2 lb Fresh spinach; washed, dried

PREP TIME: 15 Minutes MARINATING TIME: 30 Minutes

To make dressing, combine sesame seeds, oil, vinegar, tamari, honey, garlic, cilantro and red pepper flakes in a medium bowl, stirring until well-mixed. Add tofu, shiitake, red bell pepper, snow peas and green onions. Toss with dressing until coated. Let marinate in refrigerator 30 minutes.

Divide spinach between four plates. Top with marinated tofu and vegetables and serve.

Calories per serving: 145 Grams of Fat: 5 % Fat Calories: 31 Cholesterol: 0 Grams of Fiber: 5

Source: Delicious! - May/June 1993 Typed for you by Karen Mintzias

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Title: Charlene Prickett's Crab Salad with Yogurt Dressing Categories: Salads, Fish Yield: 8 Servings

MMMMM------YOGURT DRESSING------1 c Low-fat yogurt 1 T Chives or spring onions 1 Garlic clove,crushed 2 t Lemon juice Vegetable salt MMMMM------CRAB SALAD------1 Butter lettuce head 2 lb Crab meat 1 lb Mandarin oranges,seedless 1 lb Fresh peaches,peeled/sliced 4 Shallots,minced 2 Large cucumbers,sliced 1/2 lb Snow peas 1 Juice of lemon MMMMM------GARNISH------Lemon slices Fresh chives

Charlene Prickett combines brain with brawn on IT FIGURES, her long-running exercise show for Lifetime Television. "I have a real academic streak," says Prickett. "I have a lot of interest in science and in keeping up with the research that's always changing. Every year I go to fitness conferences and sports-medicine clinics throughout the country, and I always like to share what I've learned by including an information element in my shows." So what does the latest research say about the most effective way to get a good workout? Says Prickett, "In terms of being optimally effective, cross-training - weight training, along with some stretching and aerobic activity - has come to be thought of as important. The advantage is that you don't stress the body in the same way every single day, and it prevents injury as well as boredom."

Prickett also believes that women have to work harder than men at battling the bulge. "When you're young or if you're a man, the likelihood of your staying near ideal weight with exercise alone is good. However, if you're female or over 25, it generally takes both regular exercise AND good food choices. That doesn't mean you can never have an ice-cream sundae, but to stay at or near ideal weight, you need to make discriminating food choices."

For dressing: mix all ingredients and chill.

For salad: mix all ingredients except lettuce in a bowl, add dressing, and chill for 1 hour. Arrange lettuce leaves in a salad bowl, add salad.

Garnish with lemon slices and chives.

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Title: Baked Potato Salad Categories: Casseroles, Vegetarian Yield: 4 Servings

3 Potatoes,Idaho,medium-size Water 1 1/3 t Salt 2 T Salad oil 1/2 c Onion,chopped 1 t Mustard,prepard 1/4 t Celery seed 2 T Cider vinegar 1/2 c Green pepper,diced 1/4 c Carrot,shredded

1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil.

2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool.

3. Peel potatoes and slice 1/4-inch thick; set aside.

4. Heat oil in a medium-size skillet; saute onion until soft.

5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt.

6. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.

7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well.

8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese.

9. Cover with remaining potato mixture and cheese.

10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

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Title: CALIFORNIA CHEF'S SALAD Categories: Salads, Main dish, California Yield: 8 Servings

MMMMM------THOUSAND ISLAND DRESSING------1 1/2 c Mayonnaise 1/2 ts Salt 1/4 ts Black pepper 1 ds Red pepper 1 tb Lemon juice 1 tb Catsup 1 ts Worcestershire sauce 1/2 c Chili sauce MMMMM------SALAD------2 Tomatoes; cut in wedges 8 c Torn salad greens 1/4 c Sliced green onions 2 Cucumbers; sliced 4 sl Salami or cooked ham (thin) - cut in strips 1/2 c Cubed cooked Turkey -=OR=- Chicken Minced parsley

Combine mayonnaise, salt, black pepper, red pepper, lemon juice, catsup, Worcestershire and chili sauce. Chill.

To make salad, toss tomatoes, greens, green onions and cucumbers together. Place in deep salad bowl and top with salami and turkey. Serve dressing separately in sauce bowl, sprinkled with parsley.

(C) 1992 The Los Angeles Times

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Title: Pat's Pasta Categories: Pasta, Salads, Politicians Yield: 6 Servings

3/4 lb Rotini pasta 6 ea Green onions; sliced -OR- 1/2 ea -Red onion; thin sliced 1 ea Red pepper, sweet 1 ea Green pepper, sweet 1 ea Yellow pepper, sweet 10 ea Black olives; sliced 1/4 c Lemon juice; or vinegar 1/4 c Olive oil

Patrick Boyer is a 'dark horse' candidate for the leadership of Canada's conservative party and it is likely he will be Prime Minister. (He is also my local member of Parliament who throws a great Canada Day picnic every year.)

In a large pot of boiling, salted water cook pasta til just tender. drain. Toss with onions, peppers, olives, lemon juice or vinegar, oil and salt and pepper to taste. SERVES: 5-6

SOURCE: The Toronto Sun posted by Anne MacLellan

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Title: Seafood Coctail Salad Categories: Main dish, Salad, Shrimp, Melon, Strawberry Yield: 4 Servings

1 8-oz. pkg. frozen shrimp- And/or crab-flavored salad Style fish (surimi*) 1 8-oz. pkg. Fresh or frozen Peeled, cooked shrimp 1/3 c Coctail sauce 1 md Avocado, halved, seeded, Peeled, and chopped Lettuce leaves 1/2 Of a small honeydew melon, Peeled, and sliced 1/2 Of a small cantaloupe, Seeded 1 Orange, peeled and sliced Crosswise 12 Strawberries, halved 1/2 ts Poppy seed

THAW FISH AND SHRIMP, if frozen; set aside. For dressing, stir together salad dressing and cocktail sauce. If necessary, stir in a little water to make of pouring consistency. Cover and chill till serving time.

IN A MEDIUM MIXING BOWL TOSS together shrimp and/or fish, avocado, and 3 tablespoons of the dressing.

ARRANGE LETTUCE LEAVES on 4-dinner plates. Spoon Seafood mixture onto lettuce. Arrange melon, orange slices, and berries around seafood. Sprinkle with poppy seed. Serve with remaining dressing.

Makes 4 main-dish servings.

*NOTE: You can cut 300 milligrams of sodium by using an additinal 8 oz fresh or frozen shrimp instead of the surimi.

Nutritional facts per serving: 308 cal., 10 g total fat (1 g sat fat), 108 mg chol. 851 mg sodium, 39 g carbo., 5 g fiber, 19 g pro. Daily Value: 53% vit. A, 171% vit. C, 10% calcium, 18% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

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Title: Cherokee Spiced Jerusalem Artichokes Categories: Native, Southeast, Cherokee, Salads Yield: 1000 Servings

166 2/3 lb Jerusalem artichokes or -"sunchokes" 83 1/3 c Cider vinegar 41 2/3 c Honey 83 1/3 ts Mustard seed 41 2/3 ts Dill seed 166 2/3 tb Chopped fresh dill Salad greens, for serving

According to the text, the Jerusalem Artichoke is an ancient and still popular Indian (Injun... not the eastern Indian) food. It IS a native North American tuber. (tastes like 'taters, to ME...). Grows from the roots of a perennial sunflower. Scrub Jerusalem Artichokes and cut into 1/4" slices. (Scrub to remove any sand or dirt particles sticking to the skin, and they DO stick there... use a mushroom brush, or similar). Blanch slices in boiling water for 1 minute, drain and set aside. Place remaining ngredients in a saucepan and bring to a boil. Pour mixture over sliced artichokes and marinate several hours, refigerated. Serve as a salad, on a bed of greens.

Source: Spirit of the Harvest

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Title: PICNIC RICE SALAD Categories: Salads Yield: 6 Servings

1 c Rice, cooked, still firm 1 Tomato, fresh cut wedges 3 Eggs, hard-boiled, quartered 1 sm Can tuna fish, shredded 1/2 c Celery, diced Any leftovers FRENCH DRESSING 3 tb Olive or salad oil 1 tb Vinegar or lemon juice 1/8 ts Mustard 1/2 ts Salt Pepper

Beat the seasonings and oil for the dressing in a bowl (with a fork) for one minute then add vinegar and beat until mixed, or shake dressing ingredients in a small jar.

Toss the salad ingredients with the dressing and store in a jar in the refrigerator with screw-top lid.

Source: The I Never Cooked Before Cookbook by Jo Coudert c. 1963 Shared by Elizabeth Rodier 6/93

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Title: MARVELLOUS MARINATED COLESLAW Categories: Salads Yield: 4 Servings

1/2 lb Cabbage, 2-3 cups shredded 1/4 md Onion, chopped 1 oz Pimento, chopped (optional) DRESSING 1/4 c Cider vinegar 2 tb Granulated sugar 1/4 ts Mustard, dry or prepared 1/4 ts Celery seed 1/4 ts Salt pn Pepper 1 tb Vegetable oil

Almost like relish or pickle. Nice as a smaller serving with a rice salad. Keeps "several weeks" in a jar in the refrigerator. This is 1/4 original recipe which I made for the second time. Have not kept it longer than a few days myself.

Combine cabbage, onion and pimento in a large bowl. Combine dressing ingredients except oil in a small saucepan (or glass measure for microwave). Bring to a boil, stir, add oil and boil again.

Pour dressing over cabbage and toss. Cover and refrigerate at least 24 hours to blend flavours, stirring occasionally.

Source: Versatile Vegetables, TransAlta Utilities Shared by Elizabeth Rodier 6/93

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Title: Coconut Cream Dressing Categories: Salads Yield: 8 Servings

1/2 c Sour Cream 1 T Honey 3 T Flaked Coconut 1 T Lime Juice

In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers.

Makes about 1/2 cup Dressing

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Title: Celery Seed Dressing Categories: Salads Yield: 2 Servings

1/2 c Sugar 2 t Cider Vinegar 1/2 t Salt 1 t Celery Seed OR Poppy Seed 1/4 c Lemon Juice 1 t Dry Mustard 1/2 c Vegetable Oil

In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors.

Makes about 1 cup.

Sugguested Serving is to serve with all types of fresh fruit salads.

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Title: Linguine Tuna Salad Categories: Salads, Fish Yield: 6 Servings

7 oz Linguine, Broken In Half 1/4 c Vegetable Oil 2 t Sugar 1 t Seasoned Salt 10 oz (1 Pk) Frozen Green Peas * 1/4 c Lemon Juice 1/4 c Chopped Green Onions 1 t Italian Seasoning 12 1/2 oz (1 cn) Tuna, Drained 2 ea Med. Firm Toamtoes, Chopped

* Thaw peas before using in this salad. Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers.

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Title: Orange Jello Salad Categories: Salads Yield: 20 Servings

1 pk Orange Jello, large 1 pk Cool whip, large 1 pk Small curd cott cheese,large

In a serving dish (casserole), mix a large box of dry Jello mix with a Large container of SMALL curd cottage cheese. Mix thoroughly until jello is dissolved. Fold in large container of Cool Whip. Blend thoroughly. Chill thoroughly. Garnish with mint leaves or mandarine orange slices.  This recipe is also great with PEACH jello. A combination of peach and orange is also another alternative (a small box of each). If you make the peach salad, you can add a can of crushed pineapple (DRAINED) for a fruity salad.

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Title: Orange-Jicama Salad Categories: Mexican, Salad, Easy, Entertain Yield: 2 Servings

1 x Butter lettuce leaves 1 ea Large orange, peeled/sliced 1 c Julienne of peeled jicama 1/2 c Chopped red onion 3 T Olive oil 1 T Fresh orange juice 1 t White wine vinegar 1 x Salt & freshly ground pepper 1 T Minced fresh cilantro

Line plates with lettuce. Tob with orange slices. Mound with jicama. Sprinkle with chopped red onion.

Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. garnish with minced cilantro.

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Title: Corn, Black, Bean and Red Pepper Salad Categories: Vegetables, Salads, Tex-mex Yield: 6 Servings

Stuart Talkofsky 2 c Corn Kernels ;cooked 16 oz Black Beans ;Can, rinsed, ;drained 1 Red pepper ;diced 4 tb Olive oil 2 tb Wine vinegar 1/2 ts Cumin Salt Pepper 2 tb Coriander ;sprinkle chopped

Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well, sprinkle with 2 tablespoons chopped coriander. Makes 6 servings.

From Newsday, Wed, Aug 4, 1993. "Lend and Ear" by Marie Bianco. Meal Mastered by Stuart Talkofsky

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Title: Roasted Pepper Salad Categories: Vegetarian, Kaz, Salad Yield: 2 Servings

1/2 Red pepper 1 Yellow peppers 1 1/2 Tomatoes 1 1/2 tb Grated parmesan cheese 1 Cloves of garlic 6 Black Olives 1 tb Extra virgin olive oil Seasoning Fresh Parsley Crusty Bread

1. Preheat the oven to 200C/400F/Gas 6. Gut the peppers in half and remove the seeds, then cut into quarters. Arrange in a lightly oiled ovenproof dish, vut side up.

2. Drop the tomatoes into a bowl of boiling water, leave for 1 minute and scatter the parmesan and garlic on top. Place a black olive on top of each piece of pepper and scatter garlic on top. Place a black olive on each piece of paper and drizzle over the olive oil. Season and roast for 30 minutes until tender.

3. Scatter over the parslet and serve warm or at room temperature with plenty of crusty bread to mop up the juices.

Per serving: 295 calories Medium fat Medium saturated fat Medium protein High fibre High sodium

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Title: French Rice Salad Categories: Salads, Vegetables Yield: 6 Servings

3 c Cooked rice 1 c Diced carrots 1 c Diced green bell pepper 1 c Sliced mushrooms 1 c Green peas 1 sm Celery stalk 2 tb Chopped fresh parsley ------MARINADE------1/4 c Olive oil 1/4 c Vegetable oil 1/4 c Lemon juice 1 ea Garlic clove, pressed 1 ts Dried tarragon 1 ts Dill 1 ts Marjoram 1 ts Basil

Place the rice in a large bowl. Steam the carrots, peppers, mushrooms & peas, separately, till tender but firm. Add steamed vegetables, celery & parsley to rice. Whisk marinade ingredients together. Pour over the rice mixture & toss gently. Refrigerate till well chilled, stirring occasionally. Garnish with tomato wedges & green olives.

"New Recipes from Moosewood Restaurant"

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Title: Middle Eastern Carrot Salad Categories: Salads, Middle east Yield: 4 Servings

4 c Grated carrots 3 tb Fresh lemon juice 3 tb Vegetable oil 1/2 ts Ground coriander 1/4 ts Salt 2 ts Chopped fresh mint 1 tb Chopped fresh parsley 1 ts Sugar or maple syrup

Mix all ingredients together & chill at least one hour before serving.

"New Recipes From Moosewood Restaurant"

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Title: Creole spinach salad Categories: Salads, Low-cal Yield: 4 Servings

1 lb Fresh spinach * 1 Red onion, thinly sliced 4 Slices whole wheat bread ** 2 tb Chopped roasted pecans 1/4 c Nonfat yogurt 1/4 c Mustard 2 tb Lemon juice 2 tb Balsamic vinegar 1 ts Creole Seasoning Hot pepper sauce Ground white pepper 1/4 c Chicken stock

* Clean spinach and remove any tough stems. ** Toast bread and cube. 1. In a large bowl, toss together the spinach, red onion, bread cubes, and pecans. 2. Place the yogurt, mustard, lemon juice, vinegar, seasoning, pepper sauce and white pepper (to taste) in blender container. Process on high for 1 minute. With blender running, slowly pour in the stock. 3. Pour the dressing over salad. Toss well to combine. Per serving: 149 calories, 4.1 g fat (25%), 6.9 g protein, 0 cholesterol, : 336 mg sodium. Taken from Emeril's of New Orleans as in Prevention magazine, Feb. 1991 Posted by: Sheila Exner, Jan. 1992

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Title: YOGURT DRESSING Categories: Salads, Sauces, Low-cal Yield: 1 Servings

8 oz Plain yogurt 1/3 c Finely chopped onion 1/2 Garlic clove; minced 1/4 c Minced celery leaves 1/4 c Minced parsley 1/2 ts Salt

Blend yogurt, onion, garlic, celery, parsley and salt. Chill to blend flavors. Stir well just before serving.

Note: 9 calories per tablespoon.

Makes 1 1/4 cups

(C) 1992 The Los Angeles Times

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Title: Eggplant Salad Categories: Appetizers, Salads, African Yield: 6 Servings

1 lb Eggplant, peeled & cubed 1 lb Tomatoes, chopped 2 ts Hungarian paprika 1 ts Salt 1 ea Garlic clove, minced Tabasco sauce to taste 4 tb Olive oil

In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 an hour. Drain & press with a spoon to remove excess moisture.

Combine eggplant & tomatoes with remaining ingredients. Saute in moderately hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing. Chill before serving.

"The Africa News Cookbook"

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Title: Abidjan Cabbage Salad Categories: Salads, Snacks, Appetizers, African Yield: 6 Servings

4 c Thinly sliced cabbage 1 c Shredded carrot 1 c Pineapple chunks Juice of 1 lemon Juice of 1 orange 1/4 ts Salt 1/3 c Vegetable oil

Place cabbage, carrots & pineapple into a large bowl. Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender. Thoroughly blend the dressing & the vegetables. Refrigerate or serve immediately.

"Sundays at Moosewood Restaurant Cookbook"

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Title: CREAMY RANCH SALAD DRESSING Categories: Dressing, Low-cal Yield: 9 Servings

1 c Low-fat cottage cheese 2/3 c Low-fat plain yogurt 2 Green onions, chopped 1 ts Dijon mustard 1/2 ts Garlic powder 1/2 ts Dried basil 1/4 ts Dried oregano

In food processor or blender, process cottage cheese andyogurt until smooth. Pour into bowl and stir in onions and seasonings.

Cover and refrigerate for at least 30 min so flavours develop. Store for up to one week. Stir before serving.

Makes 1 2/3 cups. Preparation 10 min, chill 30 min or longer 1 serving 3 tbsp, 1/2 Milk Choice (2%) 3 g carb, 5 g protein, 1 g fat, 37 cal Source: Choice Menus by Marjorie H. Hollands & Margaret Howard 1993 Canadian Diabetes Assoc.

COMPARISON: 3 tb commercial Ranch-style dressing 216 cal Shared but not tested by Elizabeth Rodier Aug 93

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Title: FAVOURITE CAESAR SALAD Categories: Salads, Low-cal Yield: 6 Servings

SALAD DRESSING 3 tb Light mayonnaise 1 Clove garlic, minced 2 tb Red wine vinegar 1 tb Dijon mustard 1 tb Lemon juice 1 ds Hot pepper sauce 1 ds Worcestershire sauce 1/4 c Olive oil 2 tb Water SALAD 8 c Romaine lettuce leaves torn 1 1/2 c Toasted bread croutons 1 tb Grated Parmesan cheese

Whisk together mayonnaise, garlic, vinegar, mustard, lemon juice, hot pepper sauce and Worcestershire sauce. Gradually whisk in olive oil and water until blended and smooth.

Place torn lettuce, croutons and cheese in large salad bowl. Toss with 1/3 cup salad dressing (about 1/2 of dressing). Refrigerate remaining dressing for a second salad. For single serving of salad, use about 1 cup lettuce, 1/4 cup croutons, 1 tb salad dressing and 1 ts Parmesan cheese.

Makes 6 servings and 2/3 cup salad dressing, preparation 15 min Each serving: 1/2 Starchy Choice, 2 Fats & Oils 9 g carbohydrate, 2 g protein, 8 g fat, 1 g fibre, 119 cal

Source: Choice Menus by Marjorie Hollands and Margaret Howard 1993 Canadian Diabetes Assoc. Shared but not tested by Elizabeth Rodier Aug 93.

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Title: "Thyme and Thyme Again" Dressing Categories: Dressings, Sauces, Salads, Herbs Yield: 1 Servings

1/2 c Olive oil 1/4 c Red wine vinegar 1/4 c Crumbled feta or goat cheese 1 Garlic clove (or more) -- minced or crushed 1 tb Dijon-style mustard 2 tb Finely minced fresh thyme 1 tb Minced fresh marjoram 1 tb Minced fresh oregano 1 ts Honey or sugar 1/2 ts White pepper 1/8 ts Salt

Place all ingredients in a jar, seal tightly, and shake vigorously for 10 seconds. Use immediately or refrigerate. Shake again before serving. If kept refrigerated, the vinaigrette should keep for up to two weeks.

Makes 1 cup

Source: Frances Shridan Goulart, Weston, Connecticut The Herb Companion, August/September 1993 Typed for you by Karen Mintzias

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Title: *TASTY BLACK-EY PEA SALAD Categories: Salad, Vegetables, Diabetic Yield: 6 Servings

1 ea 16oz pkg frozen Black -eyed peas 2 1/4 c Water 2 T Chopped pimientos 1/8 ts Liquid Smoke 1/3 c Cider vinegar 1 ts Salt 1/2 ts Red pepper flakes 1 ea Med. onion chopped 1 ea Garlic clove, minced 1 ts Olive oil 1/2 c Chopped red Bell pepper 2 c Spinach leaves, torn 4 c Lettuce, torn 1/2 ts Black pepper 1/4 c Monterrey Jack Cheese, -grated 1 ea Purple onion, sliced -in rings 1/2 c Sliced mushrooms, fresh 1/4 c Chopped pecans

Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic. Reduce to simmer and cook for 45 minutes. Remove from heat, pour off water, and refrigerate for at least 6-8 hours. Combine all other ingredients in a large salad bowl. Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve. Origin: Don's kitchen circa 1988

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Title: *DON'S PIQUANT SALAD DRESSING Categories: Dressings, Sauces, Salad, Diabetic Yield: 6 Servings

1/2 c Olive oil 1/4 c Cider vinegar 1/3 c Basil vinegar 1 T Black pepper fresh ground 2 T Romano cheese, grated 1 ea Garlic clove minced 1 T Chopped chives 2 T Plain yogurt 1 ts Tabasco sauce

Mix all ingredients together. Chill for 1-3 hours. Shake well before pouring over salad. Origin: Don's kitchen circa 1979

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Title: *HURRICANE FRUIT SALAD Categories: Salad, Diabetic Yield: 6 Servings

1 c Sliced bananas 1 c Orange sections, fresh -peeled 1/2 c Sliced strawberries 1 c Fresh pineapple chunks 1/2 c Sliced Kiwi fruit, peeled 1 c Plain yogurt 1 c Cantalope balls 1/3 c Dates chopped 2 T Shredded coconut 6 ea Lettuce leaves

Mix all ingredients except the coconut and the lettuce. Cover and chill for 1-2 hours. Place lettuce leaves on a plate, spoon mixture onto lettuce leaves, and garnish with the coconut. Origin: Don's kitchen circa 1993

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Title: Roasted Mixed-Pepper Salad Categories: Salads, Mccalls, Mine, Echo Yield: 6 Servings

1/2 c Vegetable oil 1 bn Scallions; julienned 1 1/2in pn Cayenne pepper pn Salt MMMMM------ROAST,PEEL,SEED,DICE PEPPERS------2 Green peppers 2 Red peppers 2 Yellow peppers MMMMM------MORE INGREDIENTS------1/4 c Cilantro; chopped 1 ts Ground cumin 3 tb Fresh lime juice 1/2 ts Salt MMMMM------NUTRITIONAL INFORMATION/SERV------38 x Calories 1 x G protein 8 x G carbohydrate 1 x G fat x Mg cholesterol 183 x Mg sodium

1. In medium skillet, heat oil over medium-high heat. Fry scallions in batches, stirring occasionally, until golden brown and crisp. With slotted spoon, remove to paper towels to drain; after frying all the scallinos, reserve oil. Sprinkle scallions with cayenne and salt; toss until coated.

2. Place peppers in bowl. Pour reserved oil from frying scallions into 2-cup glass measure. Add cilantro, cumin, lime juice and salt; whisk until blended. Pour over peppers; toss until coated. Place in serving bowl. Top with scallions.

From: McCalls September 1993 Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ======BBS: Computer Specialties BBS Date: 08-04-93 (17:06) Number: 60099 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

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Title: Chinese Salad Categories: Salads, Ethnic, Mine Yield: 6 Servings

-From the Collection of -Lawrence & Cindy Kellie MMMMM------GREENS------1 Chinese Cabbage; Napa (head) 1/2 Green onions; bunch, chopped MMMMM------NOODLE/NUT MIXTURE------2 pk Ramen Noodles; uncooked -discard seasonings -break noodles in pieces 2 tb Sunflower seeds 1 c Almonds; sliced 1/4 c Margarine MMMMM------DRESSING------1/2 c Sugar 3/4 c Oil 1/4 c Red Wine Vinegar 1 tb Soy sauce

Chop cabbage in medium pieces, add chopped green onions.

Brown noodles, sunflower seeds, almonds in margarine (set aside to cool).

Boil sugar, oil, vinegar, and soy sauce, cool completely

Toss everything together just before serving. This salad will not keep overnight-primarily because it will be all eaten, and because the noodles will become soggy and the variety of texture will be destroyed.

If you want salad over several days, keep Greens, Noodle/Nut Mixture, Dressing separate and put together just before eating.

Source: Jean Campbell Happy Charring

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ======BBS: Computer Specialties BBS Date: 08-03-93 (21:09) Number: 59924 From: LAWRENCE KELLIE Refer#: NONE To: SHARON STEVENS Recvd: NO Subj: Sawdust Salad Conf: (149) COOKING

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Title: Caesar For Two Categories: Salads, Appetizers, Main dish Yield: 2 Servings

1 Clove garlic, minced 1 Tin anchovies (millionares) 4 Bacon chopped 2 tb White vinegar ds Tabasco 2 Egg yolks 3 tb Parmesan cheese 1 Head romaine lettuce Croutons 2 tb Olive oil 2 tb Worcestershire 1/2 Lemon Capers

Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese.

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Title: Bean and Cashew Nut Salad Categories: Salads, Legumes Yield: 6 Servings

1 c Dried lima beans -- soaked overnight OR... 30 oz -canned lima beans 1 c Blackeye peas -- freshly cooked or canned 2 Celery sticks -- finely chopped 1 sm Red sweet pepper -- seeded and finely chopped 2 tb Roasted cashew nuts -- (Or more to taste) 2 Green onions; chopped 1 tb Tomato sauce (ketchup) 1 Garlic clove; crushed Salt and pepper; to taste 1/4 ts Cumin or jeera, ground 3 tb Balsamic or wine vinegar 6 tb Olive oil

In a large bowl, mix the drained beans with the celery and sweet pepper. Roast the cashew nuts, in a dry frying pan, until browned. Put on paper towels and allow to cool. When cool, toss into the beans with the green onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well. Pour over the beans and mix well. Allow to stand for about an hour, before serving.

Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by Karen Mintzias

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Title: Zucchini Fiesta Salad Categories: Vegetarian, Salads, Vegetables Yield: 4 Servings

1/2 lb Small zucchini* 1/2 lb Small crookneck squash* 2 tb Lemon juice 1/4 c Salad oil 1/2 ts Salt Dash of pepper, ground cumin 1 Green onion, thinly sliced 1/3 c Diced green chilies 1/3 c Pimento-stuffed olives** 1 pk (3 oz.) cream cheese*** 1 Small avocado Lettuce leaves Fresh coriander (cilantro)

* Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander. Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol, 335 calories.

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Title: Pickled Beet Salad Categories: Salads, Vegetables, Low-cal Yield: 4 Servings

MMMMM------BROUGHT FROM HAWAII, 1993------2 ea Bunches red beets, trimmed Salt and pepper to taste 2 T Red wine vinegar 2 T Vegetable or Olive oil 1 t Sugar 1/2 t Ground cumin 1 ea Red onion thinly slice 4 T Finely chopped parsley

Place the beets in a sauce pan with water to cover. Salt to taste. Bring to a boil and simmer until tender. Cooking time will vary depending on the size and age of the beets. Let cool.

Remove skin under cold running water. Slice beets into a salad bowl. add vinegar, oil, sugar, cumin, and salt and pepper. Blend well, and check seasonings.

Add the onions and parsley. toss well, and serve.

Approximate mutritional analysis per serving: 120 calories 7 grams fat 0 mg cholesterol 55 mg sodium (before salting) 2 grams protein 15 grams carbohydrate

By: Pierre Franey, from the Hawaii Tribune - Herald June 16, 1993 FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Shared 7/93

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Title: Warm Pasta Salad Categories: Salad, Low-cal, Main dish Yield: 6 Servings

3 lg Ripe beefsteak tomatoes 1/4 c Fresh basil 1 ts Chopped garlic 1/4 c Fresh grated romano cheese 1 c Diced mozzarella cheese 1/4 c Extra virgin olive oil Salt and pepper to taste 1 lb Ziti

Place diced tomatoes and chopped basil, garlic, grated cheese, mozzarella cubes, oil, salt and pepper in a large bowl. Let flavors mingle at room temperature. Cook pasta al dente. Drain. Put the hot pasta in a large serving bowl. Quickly toss the previous ingredients into the pasta. (This can be done at tableside.) Serve with freshly grate cheese and pepper on the side.

Note: When I made this dish, I heated it fully before eating. It was much better.

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Title: Lemony Radish Salad Categories: Salads Yield: 6 Servings

1/2 c Lemon juice 1/2 c Salad oil 2 tb Minced chives 2 tb Minced parsley 1 ts Tamari 1/4 ts Pepper 4 c Thinly sliced radishes

Mix all ingredients together well & refrigerate till ready to serve.

"Vegetarian Times Cookbook"

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Title: Banadura Salata Bil Kizbara (Tomato and Coriander Salad) Categories: Salads, Yemani Yield: 6 Servings

6 md Tomatoes (firm) 1/2 c Chopped coriander leaves 1 sm Hot chili; -OR- -Freshly ground black pepper 1/2 Lemon; juiced Salt 1/4 c Olive oil

Peel tomatoes by placing in a bowl and pouring boiling water over them. Pour off water after 10 seconds and peel off skins.

Slice tomatoes into a bowl and sprinkle with chopped coriander. If using chili, cut off stalk, slit open and remove seeds. Take care that you do not put fingers near eyes or mouth. Chop chili finely. Otherwise use plenty of black pepper.

Combine chopped chili or pepper with lemon juice and about 1 teaspoon salt. Beat in 1/4 cup olive oil. Pour over tomatoes and leave for 15 minutes before serving.

Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias

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Title: Black Eyed Pea Salad Categories: Salads, Appetizers, Greek Yield: 4 Servings

2 c Black eyed peas 3 ts Ground coriander 3 ea Garlic cloves, minced 3 tb Fresh ginger, grated 1/2 ea Red pepper, chopped OR -- cayenne to taste Olive oil Wine vinegar Salt Hungarian paprika

Soak peas. Put in a pot with water to cover, plus 1 inch & add coriander, garlic, ginger & red pepper. Cook for a little over 1 hour or until still a little chewy.

While the peas are cooking, prepare a dressing by mixing together oil, vinegar, salt & parika. Use 2:1 oil-vinegar ratio & add seasonings according to taste. Add to peas as soon as you remove them from the heat. Allow to cool to room temperature & adjust seasoning then serve.

Vera Gewanter, "A Passion for Vegetables"

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Title: Eggplant a la Provencale Categories: Salads, Vegetarian, Appetizers Yield: 4 Servings

3 lg Eggplants Coarse salt Olive oil 2 lb Ripe tomatoes 3 ea Garlic cloves, chopped 2 tb Parsley, chopped 1 tb Lemon juice 1/8 ts Sugar Salt & pepper Parsley to garnish

Cut unpeeled eggplants into 1/2" diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid. Allow to drain for 30 minutes. Wipe with a damp cloth.

Heat enough olive oil to cover bottom of a large skillet. Fry gently over medium heat, turning often till tender. Remove from pan & drain.

Plunge tomatoes into boiling water for a few seconds, peel & deseed. Saute remaining pulp in a little olive oil till soft. Add garlic & parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from heat, cool, add lemon juice, sugar, salt & pepper.

Place eggplant in a shallow serving dish or glass bowl. Pour tomato mixture on top & chill till ready to serve. Garnish with parsley sprigs.

"Vegetarian Times Cookbook"

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Title: Cannelini Salad Categories: Italian, Salads Yield: 6 Servings

15 oz Can canelini beans, drained Grated zest of 1 lemon Juice of 1 lemon 1 bn Fresh parsley, chopped 3 ea Garlic cloves, minced 2 ts Fresh rosemary, minced 2 ea Fresh sage leaves, chopped 2 tb Nicoise olives, pitted & -- chopped Salt & pepper to taste 6 ea Leaves butter lettuce

Combine all ingredients in a bowl except lettuce. Toss well & chill for at least an hour, preferably overnight. To serve, place a scoop of bean salad in each lettuce leaf.

PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg Sod.; 3mg Fiber.

VT July, 1993

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Title: French Mushroom Salad Categories: Salads Yield: 4 Servings

12 ea Mushrooms 1 c Olive oil 12 sm Pearl onions 2 sm Boston lettuce heads 2 lg Tomatoes 2 ea Celery stalks, diced 1 sm Lemon, juiced 2 ts Tomato paste 1 ea Sprig fresh thyme, chopped 1 ea Bay leaf 1 ts Coriander seeds 4 oz Dry white wine Salt & pepper

Clean mushrooms. Leave caps whole, but chop stems coarsely. Fry in 1/2 c oil till soft. Set aside to drain. Peel onions, quarter lettuce & slice tomatoes. Add to a frying pan with celery, lemon juice, tomato paste, thyme, bay leaf, coriander, wine & the rest of the oil. Season & simmer for 20 to 25 minutes. Onions should be tender.

Remove mushrooms to a shallow dish & bring remaining ingredients to a rapid boil for 4 minutes. Pour over mushrooms & chill til lready to serve.

Vegetarian Times Cookbook"

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Title: Hot Salmon and Cabbage Salad Categories: Fish, Vegetables Yield: 4 Servings

2 cn Salmon (7.5 oz ea) 2 tb Vegetable oil 4 c Cabbage; finely shredded 2/3 c Carrot; grated 2 tb Vinegar 1 ts Sugar 1/2 ts Celery seed 1 ds Salt 2 tb Parsley; finely chopped 1/2 c Mayonnaise; light

Drain salmon and break in chunks. Stir-fry cabbage and carrots in oil 5 minutes or until tender crisp. stirring frequently. Sprinkle with vinegar, sugar, celery seed and salt. Add salmon and toss. Cover and reheat 3 to 5 minutes. Remove from heat. Fold in parsley and mayonnaise.

Cal/serving: 360 to 480 Prep time: 15 Min Cooking Time: 12 to 15 minutes

Source: Fisheries Food Centre : Department of Fisheries and Oceans : Ottawa, Ontario, K1A 0E6 Typos by Vern

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Title: JELLIED POTATO SALAD Categories: Salads Yield: 2 Servings

1 1/2 ts Plain gelatin 2 tb Cold water 1/2 c Boiling water 1 c Diced cooked potato 1 Green onion, chopped 2 oz Chopped ham 2 oz Low-fat mozzarella cheese 1 Hard-cooked egg, diced 1 ts Vinegar 1/8 ts White pepper 1/4 ts Celery seed 1 tb Calorie-reduced mayonnaise 1/2 ts Prepared mustard 2 tb Low-fat yogurt Sliced cucumber for garnish

Soak gelatin in cold water for 2 minutes. Add boiling water and stir to dissolve gelatin. Chill until it becomes the consistency of egg white.

Combine potatoes, onion, ham, cheese and egg. In a separate bowl mix vinegar, pepper, celery seed, mayonnaise, mustard and yogurt. Add to potato mixture and toss to coat well.

Beat gelatin mixture until fluffy. Combine with potato mixture and pour into 2-3 cup mold or bowl. Chill to set. Unmold and garnish with sliced cucumber on lettuce leaves.

Serving suggestion: Terrific picnic item. Take along a few bread sticks and a raw vegetable for munching.

1 serving - 2 R Meat, 1 Bread, 1 Fat 260 calories, 18 g protein, 14 g total fat, 6 g saturated fat 17 g carbohydrate, 165 mg cholesterol, 546 mg sodium.

Source: Light & Easy for Two! by Lee Harvey & Helen Chambers c. 1990 H.C. Publishing Ottawa, Ontario

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Title: LEON SALAD Categories: Salads, California Yield: 6 Servings

1 Head iceberg lettuce - finely chopped 1 Head romaine - finely chopped 1/4 lb Italian salami; cut julienne 4 oz Mozzarella cheese, shredded 15 1/2 oz Canned garbanzo beans - drained MMMMM------LEON DRESSING------1/4 c Oil 2 tb Wine vinegar 1 ts Dry mustard 1/2 ts Salt 1/2 ts Black pepper 1/4 c Grated Parmesan cheese

Combine iceberg lettuce, romaine, salami, cheese and beans in bowl.

To make dressing, combine oil, vinegar, mustard, salt, pepper and Parmesan cheese. Pour over salad, toss and serve.

Created by: La Scala, Beverly Hills

(C) 1992 The Los Angeles Times

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Title: Coca Cola Salad Categories: Salads, Holiday, Mine, Both Yield: 8 Servings

MMMMM------DISSOLVE------1 pk Lemon jello 1 pk Black cherry jello MMMMM------IN------2 c Hot water/Pineapple Juice -from pineapple chunks MMMMM------LET COOL, ADD------2 c Coca Cola -your choice on variety MMMMM------ADD TO SEMI-THICKENED MIX------1 c Chopped nuts 1 c Black cherries 1 c Pineapple chunks MMMMM------REFRIGERATE UNTIL SET------

Follow directions in the ingredient listing (((((Hugs and Happy Charring)))))

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ======BBS: Computer Specialties BBS Date: 05-23-93 (20:56) Number: 47397 From: GODDESS DIANA Refer#: NONE To: ALL Recvd: NO Subj: Best-ever Brownies CR Conf: (149) COOKING

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Title: New Zealand Brown Rice Salad Categories: Salads, Kiwifruit Yield: 6 Servings

1 c Brown rice 2 Kiwifruit 1 New Granny Smith or Braeburn -apple 1/2 c Thinly sliced celery 1/2 c Red pepper strips 1/4 c Toasted walnut pieces 1/4 c Thinly sliced green onions 2 T Chopped parsley 3 T Sherry vinegar 1 T Olive oil

From the New Zealand Kiwifruit Marketing Board.

Cook rice in water according to package directions. Drain and cool. Peel kiwifruit and cut into 1/4" thick slices. Cut slices in half to form semi circles. Core and dice apple into 1/2" cubes. Toss together rice, kiwifruit, apple, celery, red pepper strips, walnuts, green onions and parsley in salad bowl. Mix together vinegar and oil. Drizzle over salad. Toss to mix well. Cover and refrigerate 1-2 hours, to allow flavors to blend, before serving. Makes 6 servings.

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Title: Fresh Vegetable Scallop Salad Categories: Creole, Salads Yield: 4 Servings

1 lb Bay scallops 1/2 c Freshly squeezed lime juice 2 T Sliced scallions 1 T Coriander leaves,chopped 1 T Olive oil 1 Small clove garlic,halved 1/4 t Salt 1 ds Tabasco sauce 1 Small head Bibb lettuce 1 Medium red bell pepper 1 Medium tomato,seeded/strips 1 Small cucumber,pared/sliced Fresh coriander sprigs(opt)

1. In medium bowl, combine uncooked scallops, lime juice (6 limes), scallions, coriander, olive oil, garlic, salt and Tabasco.

2. Cover; let mixture stand 5 hours at room temperature or refrigerate overnight, stirring occasionally.

3. Line a serving plate with lettuce leaves; spoon vegetables and scallop mixture on lettuce, garnishing with fresh coriander if desired.

NOTE: This salad can be made with any cooked seafood: shrimp, crayfish, crabmeat or lobster.

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Title: Grill-Side Garden Salad Categories: Salads Yield: 6 Servings

2 md Tomatoes, seeded and chopped 1 md Zucchini, diced 1 c Frozen whole kernel corn, -thawed 1 sm Ripe avacado, peeled, seeded -and coarsely chopped 1/3 c Thinly sliced green onions -with tops 1/3 c Pace Picante Sauce 2 T Vegetable oil 2 T Chopped fresh cilantro or -parsley 1 T Lemon or lime juice 3/4 t Garlic salt 1/4 t Ground cumin

Combine tomatoes, zucchini, corn, avacado and green onions in large bowl. Combine remaining ingredients; mix well. Pour over vegetable mixture; mix gently. Chill 3-4 hours, occasionally stirring gently. Stir gently and serve chilled or at room temperature with additional Pace Picante Sauce.

Makes about 4 cups salad.

NOTE: One cup cooked fresh corn kernels or one can (8.75 oz) whole kernel corn, drained, may be substituted for frozen corn.

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Title: Warm Fajita Rice Salad Categories: Salads, Rice, Mexican Yield: 4 Servings

3/4 lb Top sirloin,1" thick 1/4 c Lime juice,fresh 1/2 t Garlic salt 1/2 t Cumin,ground 1/2 t Black pepper,coarse 3/4 c Rice,long-grain 1 cn Corn,whole-kernel(8oz) 1 cn Black olives,ripe(2 1/2oz) 1 c Cherry tomatoes,halved 1/4 c Red onion rings,sliced 2 T Cilantro,chopped 1/2 Lettuce hd,iceberg,shredded MMMMM------PICANTE DRESSING------1/3 c Picante sauce 1/4 c Italian dressing 1 t Lime juice

Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well.

1. Place beef in plastic bag or shallow dish. Combine lime juice, garlic salt, cumin and pepper; pour over steak. Seal bag, or cover dish. Refrigerate 2-4 hours, turning once or twice.

2. Cook rice following package directions, salt optional. Reserve.

3. Remove steak from marinade. Broil steak on rack in broiler pan 3-4" from source of heat, 8-10 minutes for medium-rare, turning once.

4. Combine warm rice, corn, olives. tomatoes, onion rings and cilantro in bowl. Pour half the Picante Dressing over top; toss gently. Place lettuce on platter; top with rice mixture.

5. Slice steak diagonally across grain into thin slices. Place slices on top of rice. Drizzle with remaining dressing. Sprinkle with remaining cilantro. Serve warm or at room temperature.

(Stephen Hill, Sacramento CA)

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Title: Picante Dressing Categories: Salads, Rice, Mexican, Dressings Yield: 4 Servings

3/4 lb Top sirloin,1" thick 1/4 c Lime juice,fresh 1/2 t Garlic salt 1/2 t Cumin,ground 1/2 t Black pepper,coarse 3/4 c Rice,long-grain 1 cn Corn,whole-kernel(8oz) 1 cn Black olives,ripe(2 1/2oz) 1 c Cherry tomatoes,halved 1/4 c Red onion rings,sliced 2 T Cilantro,chopped 1/2 Lettuce hd,iceberg,shredded MMMMM------PICANTE DRESSING------1/3 c Picante sauce 1/4 c Italian dressing 1 t Lime juice

Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well.

(Stephen Hill, Sacramento CA)

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Title: Spinach Salad with Moroccan Lemon Categories: Moroccan, Vegetables, Fruits Yield: 4 Servings

2 lb Spinach 1 1/2 c Finely chopped parsley 1 c Coarsely chopped cilantro 1 c Chopped celery leaves 3 Garlic cloves,minced/pressed 1/2 t Paprika 1/4 t Chili powder 1 T Olive oil 2 Moroccan lemon quarters* 2 T Lemon juice 6 Cherry tomatoes,stemmed,half

* - finely chopped

Trim off spinach roots and remove bruised and yellowed leaves; discard. Rinse spinach well, drain, and coarsely chop.

In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery leaves. Stir over high heat just until greens are wilted, 3-5 minutes. Pour vegetables into a colander set over a bowl. Press spinach mixture to remove liquid; place vegetables in a serving bowl. (If made ahead, cover and chill up to a day.)

Return drained spinach liquid to pan; add garlic, paprika, and chili powder. Boil, uncovered, over high heat until reduced to about 1/4 cup, 3-5 minutes. Add oil, preserved lemon, and lemon juice. (If made ahead, cover and chill up to a day.)

Top greens with tomatoes and pour dressing over the vegetables.

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Title: Gazpacho Shrimp and Artichoke Salad Categories: Fish, Salads Yield: 4 Servings

2 T Vinegar 1 t Black peppercorns 4 md Artichokes,rinsed 1 lb Shelled cooked tiny shrimp Salt MMMMM------CILANTRO DRESSING------3 T Olive oil 1/4 c White wine vinegar 1 Garlic clove,minced/pressed 1 T Minced green onion 1 T Minced celery 1 sm Firm-ripe tomato,finely -chopped 1 sm Avacado,peeled/pitted/diced 1 T Minced fresh cilantro

In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems even with bases, cut off top third of each, and trim off remaining thorny leaf tips.

Boil artichokes gently, covered, until bottoms are tender when pierced, 25-30 minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on plates, flaring leaves slightly.

Mix shrimp with dressing; spoon equally into artichokes. Season with salt.

*** CILANTRO DRESSING ***

Mix all ingredients.

Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams saturated); 18 grams carbohydrates; 382 milligrams sodium; 221 milligrams cholesterol.

~ Janet Lauck, Fresno, California.

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Title: Mexicali Pasta Salad Categories: Fruits, Mexican, Salads, Vegetables Yield: 6 Servings

8 oz Tri-color Pasta Spirals; * 6 Tomatillos; Sm., ** 1/2 Jalapeno Chile; *** 20 oz Pineapple Chunks; **** 1 tb Cilantro; Fresh, Snipped 2 tb Vegetable Oil 1/2 t Lime Peel; Grated 1/4 t Salt

* 3 Cups of uncooked pasta should be used. ** Each tomatillo should be cut into 8 wedges. *** The jalapeno should be seeded and finely chopped. **** The pineapple chunks should be the ones canned in their own juice. ~------~-- Cook the pasta as directed on the package and drain. Rinse with cold water and drain again. Mix the pasta, tomatillos, chile and pineapple. Mix the reserved juice and the remaining ingredients. Pour over the pasta mixture and toss. Cover and refrigerate until chilled, at least 2 hours.

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Title: Couscous Salad Categories: Salads, Vegetarian Yield: 6 Servings

2 c Cooked couscous 6 Green onions, chopped 2 md Tomatoes, seeded and chopped 1 c Cucumber, seeded and chopped 2 c Cooked garbanzo beans 1 c Chopped parsley MMMMM------DRESSING------3/4 c Olive oil 1/2 c Lemon juice 4 Garlic cloves 2 t Dijon mustard 1 t Ground coriander 1 t Salt Ground black pepper

Mix all ingredients together and toss with dressing.

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Title: Yum Pra-Hmik (Thai Squid "Salad"). Categories: Appetizers, Hot, Thai, Salads, Spicy Yield: 6 Servings

1 lb Fresh Squids. 1 tb Lemongrass, Sliced Fine. 3 tb Lime or Lemon Juice. 1 tb Scallions, Chopped. 1/2 c Mint Leaves. 1 tb Fresh Ginger Root, Julienne. 2 tb Onion, Chopped. 3 tb Fish Sauce. 1 tb Cilantro, Chopped. 10 Crushed Hot Chili Peppers.

Clean and wash the fresh squids, removing all inner matters and skin. Cut through the side so that the meat is in a single "sheet". Cut the meat into strips about 3/4" to 1" wide and 2" long. If desired, slash one side in a close criss-cross patterns, and the strip will curl into a roll upon cooking. Place the squid pieces into a wire strainer with long handle.

Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook. For very fresh squid, cook until the meat had turned opaque and heated through. For frozen, or "not so fresh" squid, it is advisable to cook a little longer. Lift the squid out of the boiling water and let drain in the strainer.

Place the well drained squid meat into a bowl and add fish sauce and lime or lemon juice. Adjust tastes by adding more of either ingredients. The tastes should be tangy sour with sufficient salty tastes. Add lemongrass, ginger roots (very finely julienne), and chopped onions, and mix well. (Optionally, you may add dry ground hot chilli pepper to taste).

Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.

Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine" by Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun.

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Title: A Summer Chiffonade Salad Categories: Salads Yield: 4 Servings

2 c Shredded Romaine Lettuce 2 c Shredded Radicchio 2 c Shredded arugula or -watercress 1/4 c Thinly sliced bulb onion 2 ts Dijoo\n-style mustard 2 ts San Remo Salsina * 1 tb Red-wine vinegar 3 tb Extra virgin olive oil Salt and pepper to taste

[NOTE: Cutting across a head of lettuce to create narrow strips is a technique that produces a "chiffonade." This recipe produces a side salad for 4 persons. To turn it into a first course for 2 or 3, portion the salad and garnish with poached shrimp, asparugus tips, or smoked fish.]

* San Remos's Salsina -- a bottled condiment that combines sun dried tomatoes, olives, and other Mediterranean ingredients. It is sold in specialty food shops and some supermarkets. 1. Combine the romain radichio and watercress and slice onion in a bowl. 2. In another bowl, combine the mustard, and salsina. Stir in the vinegar, then, slowly, the olive oil. 3. Add the dressing to the salad and toss until well combined. Season with salt and pepper. Serve on chilled plates if desired.

from Chicago Tribune Magazine 5/23/93 posted by Bud Cloyd

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Title: PINEAPPLE PERFECTION SALAD Categories: Salads Yield: 4 Servings

1 tb Unflavored gelatin (1 env) 1/3 c Cold water/fruit juice 1/2 c Boiling water/fruit juice 2 1/2 tb Sugar 2 tb Lemon juice 1 tb White vinegar 1/4 ts Salt 3/4 c Cabbage, finely chopped 1/2 c Carrot, shredded 1/4 c Celery, finely chopped 1/3 c Pineapple tidbits, drained 1 tb Onion, minced (optional)

In a small bowl or 2 cup measure, sprinkle gelatin over cold water. Let stand 5 min to soften. Add boiling water, stir until gelatin dissolves.

Stir in sugar, lemon juice, vinegar and salt until sugar dissolves.

Place in refrigerator to chill until partially set. In a large bowl, combine cabbage, carrot, celery, onion and pineapple. Add partially gelled mixture, stir until well combined.

Pour into a 2 cup mold, bowl or individual custard cups. Chill for 4 hours or until set. Unmold on a bed of lettuce or store covered in the refrigerator for up to 4 days. (Stiffer mixture than jello salad.)

Source: From Mom, With Love by Kay Spicer c. 1990 Doubleday Canada Ltd. Shared by Elizabeth Rodier

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Title: Asparagus Mushroom Salad With Basil Vinaigrette Categories: Salads Yield: 6 Servings

1/2 lb Crimini mushrooms -(brown caps) 1 lb Fresh asparagus 1/2 Medium red onion 1/4 c Diced tomato 1/8 c Italian parsley 12 Cup-shaped radiccio leaves Grated romano cheese Salt/pepper to taste Basil Vinaigarette Artichoke fritters MMMMM------BASIL VINAIGARETTE------1 T Dijon mustard 1 Egg yolk 2 Shallots, chop fine 1 Garlic clove, chop fine 1 1/2 c Extra-virgin olive oil 2 oz Fresh lemon juice 4 oz Balsamic vinegar 1/2 c Finely chopped basil Salt/pepper to taste MMMMM------ARTICHOKE FRITTERS------1/2 lb Artichoke hearts, cooked -and diced 4 Eggs, seperated 1 t Baking powder 3 Green onions, chopped, green -parts only 1 T Grated lemon peel 1/2 c Flour 1 T Cornstarch 4 c Peanut or corn oil for -frying Salt/pepper to taste

Salad: Slice mushrooms paper-thin. Blanch asparagus (drop into boiling water for 1-2 minutes, plunge into ice-cold water, drain and chill). Cut asparagus diagonally into 1" pieces. In a large bowl, mix mushrooms, asparagus, onion, tomato, parsley and vinaigrette, season with salt/black pepper and chill. To assemble, mound mushrooms salad mixture into radicchio cups and place on salad platter. Garnish each plate with 3 warm fritters. Sprinkle fritters with grated Romano.

Vinaigrette: In a blender or food processor, combine mustard with egg yolk, shallots and garlic; whip until well-blended. Slowly add olive oil through blender cap in a thin, steady stream. Add lemonm juice, vinegar and basil. Season with salt/pepper.

Artichokes: Place artichoke hearts in a large bowl and stir in egg yolks and baking powder. Add green onion. Fold in lemon peel. Mix in flour, salt and pepper. In a seperate bowl, beat egg whites and cornstarch together until peaks form. Fold egg whites into the artichoke mixture. Heat oil to 360 deg F. With a tablespoon, drop half-dollar sized of batter into oil. Fry until golden brown. Remove fritters, drain and assemble as above.

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Title: Asparagus Mushroom Salad With Basil Vinaigrette/Arichoke Categories: Salads Yield: 6 Servings

1/2 lb Crimini mushrooms -(brown caps) 1 lb Fresh asparagus 1/2 Medium red onion 1/4 c Diced tomato 1/8 c Italian parsley 12 Cup-shaped radiccio leaves Grated romano cheese Salt/pepper to taste Basil Vinaigarette Artichoke fritters MMMMM------BASIL VINAIGARETTE------1 T Dijon mustard 1 Egg yolk 2 Shallots, chop fine 1 Garlic clove, chop fine 1 1/2 c Extra-virgin olive oil 2 oz Fresh lemon juice 4 oz Balsamic vinegar 1/2 c Finely chopped basil Salt/pepper to taste MMMMM------ARTICHOKE FRITTERS------1/2 lb Artichoke hearts, cooked -and diced 4 Eggs, seperated 1 t Baking powder 3 Green onions, chopped, green -parts only 1 T Grated lemon peel 1/2 c Flour 1 T Cornstarch 4 c Peanut or corn oil for -frying Salt/pepper to taste

Salad: Slice mushrooms paper-thin. Blanch asparagus (drop into boiling water for 1-2 minutes, plunge into ice-cold water, drain and chill). Cut asparagus diagonally into 1" pieces. In a large bowl, mix mushrooms, asparagus, onion, tomato, parsley and vinaigrette, season with salt/black pepper and chill. To assemble, mound mushrooms salad mixture into radicchio cups and place on salad platter. Garnish each plate with 3 warm fritters. Sprinkle fritters with grated Romano.

Vinaigrette: In a blender or food processor, combine mustard with egg yolk, shallots and garlic; whip until well-blended. Slowly add olive oil through blender cap in a thin, steady stream. Add lemonm juice, vinegar and basil. Season with salt/pepper.

Artichokes: Place artichoke hearts in a large bowl and stir in egg yolks and baking powder. Add green onion. Fold in lemon peel. Mix in flour, salt and pepper. In a seperate bowl, beat egg whites and cornstarch together until peaks form. Fold egg whites into the artichoke mixture. Heat oil to 360 deg F. With a tablespoon, drop half-dollar sized of batter into oil. Fry until golden brown. Remove fritters, drain and assemble as above.

Source: Houston Chronicle

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Title: Mellow Cabbage Salad * Categories: Salads, Spicy, Tabasco Yield: 4 Servings

1/2 ts Salt Freshly Ground Black Pepper 1 tb Cider Vinegar 1 tb Beef Broth 2 tb Dijon Mustard 1 tb Honey 1/2 ts Tabasco Pepper Sauce 1/4 c Olive Oil 4 c Finely Shredded Cabbage 3 tb Chopped Green Onions 2 tb Chopped Fresh Dill 1 ts Celery Seed

This cabbage slaw, enriched with mustard, herbs, and honey, is excellent served alongside meat, poultry, or fish. ~------~-- In a large bowl, whisk together the salt, pepper, vinegar, broth, mustard, honey and Tabasco sauce. Slowly whisk in the oil. Add the remaining ingredients and toss well to blend. Cover and chill. Serve with additional Tabasco sauce, if desired.

From: The Tabasco Cookbook.

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Title: Tofu Salad Categories: Salads, Vegetarian Yield: 2 Servings

1 lb Firm tofu 1/4 c Tahini 1 ts Mustard 1 tb Tamari 1 tb Eggless mayo 1/4 c Onion; finely chopped 1 sm Garlic clove; minced 1/4 c Shredded carrots 1 tb Chopped fresh parsley

Mash tofu. Add other ingredients and mix well. Spread on toast, pita, crackers, or roll up in lettuce leaves.

Tara McDermott [email protected]

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Title: Louisiana Fried Oyster Salad Categories: Oysters, Salads, Cajun Yield: 1 Servings

MMMMM------GARLIC DRESSING------1/2 c Fresh Garlic 2 c Vegetable Oil 2 Anchovies 1 Egg 1 tb Lemon Juice MMMMM------RADISH RELISH------1 c Finely Chopped Radish 1 tb Capers 1 tb Extra Virgin Olive Oil Salt & Pepper To Taste 2 Belgian Endive Leaves Seasonal Greens 6 md Asparagus Stalks 8 lg Louisiana Oysters

To prepare the garlic dressing, puree the garlic in a food processor. Add the egg and slowly add the vegetable oil until a thick mayonnaise like texture develops. Add the lemonn juice, anchovies, salt and pepper to taste. Set aside. Prepare lettuce by washing and tearing into bite sized pieces. Prepare the radish relishby combining the chopped radish, capers, olive oil, salt and pepper to taste. Stuff relish mixture into two Belgian endive leaves. Blanch six medium asparagus spears and immediately shock them in cold water. Dredge oysters in a breading mix that uses Masa Flour and fry in 350oF oil 1-1/2 to 2 minutes. At Commander's Palace, the asparagus spears are arranged in pairs of three spokes at the top of the plate, with the two stuffed endive leaves between the spoke. A bed of greens is built on the base of the plate with eight oysters over the top. Garnish with parsley and drizzle with dressing. From: Commander's Palace, Chef Jamie Shannon.

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Title: Shrimp Creole Salad Categories: Creole, Salads Yield: 6 Servings

1 lb Shrimp in shells 1 Large garlic clove 4 Celery tops 2 Ribs celery,finely chopped 1 Hard-cooked egg,fine chopped 1 Small sweet pickle,fine chop 1 t Chopped hot peppers 2 T Mayonnaise Salt(to taste) Cayenne pepper(to taste) Lettuce leaves Avacado halves Whole tomatoes

1. Drop shrimp, garlic and celery tops into boiling water; boil for about 15 minutes.

2. Peel and devein shrimp; cut each into 2 or 3 pieces.

3. Combine chopped celery, egg, pickle, hot peppers, mayonnaise and shrimp; mix thoroughly, adding salt and cayenne to taste.

4. Serve on lettuce leaves or use to fill avacado halves or hollowed tomatoes.

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Title: Crab 'N Avacado Salad Categories: Salads Yield: 4 Servings

Pace Picante Sauce 1/3 c Mayonnaise -OR 1/3 c Light mayonnaise 2 T Tomato paste 2 T Sugar, or less 1 T Sweet pickle relish 1 lb Crab meat or imitation crab -meat, cut into bite-size -pieces 1/4 c Thinly sliced or chopped -ripe olives or pimiento- -stuffed green olives, as -desired 4 Ripe avacados 2 Hard-cooked eggs, sliced or -cut into wedges (opt)

For dressing, in small bowl, comebine 1/3 cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine crab meat, olives and 3/4 cup of the dressing; mix gently to avoid breaking up crab meat. Cut avacados in half lengthwise; peel and discard pits. Spoon additional Pace Picante Sauce onto 4 serving plates; top each with 2 avacado halves and fill indentations with crab meat mixture. Serve with remaining dressing and additional Pace Picante Sauce. Garnish with eggs, if desired.

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Title: Avacado & Mushroom Salad Categories: Salads, Avacados Yield: 6 Servings

1/8 c Olive oil 1/4 c Whole grain mustard 1/2 c Sherry wine vinegar 1/2 c Basil leaves,chopped 12 oz Red bell pepper,diced 12 oz Green bell pepper,diced 1 lb White mushrooms 1 Avacado,whole 6 Butterhead lettuce leaves 12 Italian bread slices

In a large bowl, mix oil, mustard, vinegar, basil and bell peppers. Set aside. Wash mushrooms and slice. Add to the dressing mixture and marinate for 10 minutes. Serve each salad portion on a leaf of lettuce. Fan sliced avacado on top and serve with two slices of grilled Italian bread.

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Title: Barbecue Cubes Categories: Salads, Side dish Yield: 4 Servings

3 oz Lemon Jell-O; (1 Pkg.) 3/4 c ;Boiling Water 8 oz Tomato Sauce; (1 can) 1 1/2 t Vinegar 1/2 t Salt Pepper; Dash Of 1 T Horseradish

Dissolve Jell-O in boiling water. Mix all other ingredients, and when Jell-O is at room temperature, add and mix well. Pour into oiled 8-inch square pan. Chill until firm. Cut into cubes and serve atop salad to go with your barbecue.

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Title: Pasta and Smoked Salmon Salad Categories: Salads, Pasta, Fish, Smoker Yield: 4 Servings

3/4 lb Smoked salmon cut in strips 2 qt Water 3/4 lb Linguini or spaghetti; dry 2 tb White vinegar 1/2 c Onion; finely chopped 1 c Whipping cream 3/4 c Dry white wine 1 tb Dijon mustard 1/4 c Grated parmesan 1/2 c Fresh parsley spriggs

Bring water to boil, cook pasta until tender; drain.

As pasta cooks, boil venegar with onion in a frying pan over high heat until vinegar evaporates, about 2 minutes. Add cream, wine and mustard. Boil, uncovered, stirring often, until sauce is reduced to 1-3/4 cups. Add hot drained pasta; lift with forks to coat with sauce.

Divide pasta and sauce evenly amoung 4 dinner plates; sprinkle each with 1 tb parmesan. Arrange salmon beside each serving of pasta, garnish with parsley. Season with salt and pepper.

Found by Fran McGee Source: Sunset Magazine March 1987

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Title: Smoked Potato Salad Categories: Potatoes, Smoker, Salads Yield: 4 Servings

1 1/2 lb Cold smoked thin-skinned -potatoes; see oven smoking -recipe, cut in 1/2" cubes 2 lg Celery stalks; thinly slice 2 Green onions; thinly sliced 1 1/2 tb Drained capers 1/2 c Lemon mayonnaise (see below) Salt and Pepper MMMMM------LEMON MAYONNAISE------2 tb Lemon juice 2 Cloves garlic 1 lg Egg 1/8 ts Paprika 1 c Salad oil Salt and pepper

LEMON MAYONNAISE INSTRUCTIONS: In a blender of food processor, whirl lemon juice, garlic, egg and paprika until blended. With motor running, slowly pour in salad oil until combined. Add salt and pepper to taste. Cover and chill up to 2 days. makes 1-1/4 cups

SMOKED POTATO SALAD INSTRUCTIONS: In a bowl, gently mix together the potatoes, celery, onions and capers. Stir in 1/3 c lemon mayo, add more if desired. Season with salt and pepper to taste. Serve or cover and chill up to 2 days.

Found by Fran McGee Source: Sunset Magazine March 1987

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Title: Tangy Salad Dressing Mix Categories: Salad, Sauces Yield: 1 Servings

1 c Skim milk powder 1/4 c Sugar 4 ts Dried basil, crushed 4 ts Dried onion flakes 2 ts Dry mustard 1 ts Garlic powder 1 ts Salt To Serve: 1/2 c Cold water 1 ts Lemon Juice 3/4 c Mayonnaise or salad dressing

1. Combine all dry ingredients. Store in an airtight container. Makes about 1 cup. 2. To make up, combine 1/4 cup of dry dressing mix with 1/2 cup cold water and lemon juice. Blend in mayonnaise or salad dressing. Shake well before serving.

makes 1/2 cup dressing.

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Title: Pinto Bean Salad Categories: Salads, S.h.a.r.e. Yield: 6 Servings

4 c Pinto Beans,cooked & drained 1/2 c Oil 1/2 c Vinegar 1/2 ts Pepper 1/3 c Onion, chopped

Mix ingredients in order given. Cover and set in refrigerator overnight.

Source: SHARE Colorado July 1994

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Title: Lobster Salad Categories: Salad, Seafood, Sthrn/livng Yield: 6 Servings

2 c Lobster meat; cooked Lettuce 1/3 c Oil, olive 2 tb Vinegar, wine 1/2 ts Salt 6 dr Hot sauce 1/4 ts Mustard, dry 1/2 c Mayonnaise 2 c Celery; thinly sliced 1 sm Onion; minced

Cut lobster meat in pieces, and arrange on lettuce leaves. Combine remaining ingredients and pour over lobster. Chill for 1 hour or more.

SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman.

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Title: Artery-Clogging Potato Salad Categories: Barbeque, Salads, Nsv Yield: 1 Servings

5 lb Red bliss potatoes 1 c Mayonnaise* 1 c Sour cream 1/2 c Chopped scallions 1 c Sharp cheddar cheese; -shredded Salt and pepper

*if you are up to making homemade, it makes all the difference.

Boil potatoes until tender (about 15 to 20 minutes). Preheat oven to 350F. Drain potatoes and slice in half. Mix mayonnaise, sour cream, scallions and half the cheddar, blend this mixture with the potatoes. Season to taste with salt and pepper. Spoon half the potato mixture into an oven-proof pan, sprinkle with half the remaining cheese; repeat layer. Bake mixture for 25 minutes, or until the cheese on top is bubbly and melted.

The Fairfield County Advocate 16 June 1994

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Title: Kids Fruit Salad Categories: Salads, Kids Yield: 5 Servings

17 oz Can fruit cocktail, drained 1 1/2 c Miniature marshmallows 2 md Bananas, sliced 1 md Apple, coarsely chopped 1/4 c Maraschino cherries, halved 1 1/2 c Cool whip

In large bowl, combine all ingredients except coolwhip. Gently fold in coolwhip. Cover; chill until served.

Kids dig into this - think it is the coolwhip they are interested in.

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Title: Ambrosia 1 Categories: Salads, Fruit Yield: 4 Servings

3 lg Seedless oranges 3 md Bananas 1/2 pk Flaked coconut 3 tb Orange juice 1/2 c Sugar

Peel oranges and bananas. Section oranges over bowl (to catch extra juice), slice bananas into quarter inch slices. Mix with the coconut, orange juice and sugar. Refrigerate before serving.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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Title: Ambrosia 2 Categories: Fruit, Salads Yield: 4 Servings

MMMMM------SALAD------11 oz Can mandarin orange segments -drained 1 md Apple, chopped 2 md Bananas; sliced 1/3 c Sugar rolled dates cut up MMMMM------PIQUANT DRESSING------1/2 c French dressing 2 tb Sugar 1/2 ts Celery seed 1/2 ts Grated onion 1 Garlic clove -split - then -later removed

For Piquant Dressing- Mix all ingredients except garlic. Cut clove of garlic crosswise into halves, let stand in dressing one hour, then remove garlic. For Salad- Toss orange segments, apple, bananas, dates and piquant dressing. Spoon into lettuce cups; sprinkle with coconut.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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Title: Dump Fruit Salad Categories: Salads, Fruit, Dairy, Boat Yield: 6 Servings

1 c Mandarin oranges, drained 1 c Pineapple chunks, drained 1 c Flaked coconut 2 c Miniature marshmallows 1 c Sour cream (high quality) 1 tb Sugar 6 Maraschino cherries for the Garnish (optional)

Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl. Fold in the sour cream and marshmallows. Transfer to decorative serving bowl, cover with plastic wrap and refrigerate up to 24 hours. Right before serving you could garnish with a few maraschino cherries placed on the top of the salad.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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Title: Ambrosia Tapioca Categories: Fruit, Salads Yield: 6 Servings

1/2 c Sugar 1/4 c Quick cooking tapioca ds Salt 2 1/2 c Orange juice 1 c Orange sections 1/4 c Cut up dates 1/4 c Flaked coconut

Mix sugar, tapioca, salt and orange juice in 2 quart saucepan. Let stand five minutes. Heat to boiling over medium heat, stirring constantly. Cool slightly, stir in orange sections and dates. Refrigerate at least one hour. Spoon tapioca into dessert dishes; sprinkle with coconut. == Courtesy of Dale & Gail Shipp, Columbia Md. ==

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Title: Cauliflower-Bacon Salad Categories: Salad, Vegetable, Sthrn/livng Yield: 10 Servings

1 md Cauliflower head 1 sm Lettuce head, iceberg; -shredded 1 lb Bacon; cooked and crumbled 2 tb Sugar; to 4 tb. 1/4 c Parmesan cheese; grated 1 c Mayonnaise

Wash cauliflower; remove green leaves, and break into flowerets. In a large bowl, layer all ingredients in order given; chill. Toss lighlty before serving.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman.

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Title: Cauliflower-Shrimp Salad Categories: Salad, Vegetable, Seafood, Sthrn/livng Yield: 6 Servings

2 c Shrimp; cooked, peeled, and -deveined 1 1/2 c Rice; cooked 1 c Cauliflower; flowerets, raw 1/3 c Green pepper; chopped 2 tb Onion; finely chopped 12 Olive, pimento-stuffed;slicd 1/2 c Mayonnaise 1/2 Lemon; juice of ds Hot sauce Salt; to taste Pepper; to taste Lettuce leaves

Combine all ingredients except lettuce leaves, mixing well. Chill. Serve on lettuce leaves.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman.

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Title: Cranberry Orange Salad Categories: Diabetic, Low fat, Salads, Low cal Yield: 6 Servings

1 md Orange; 1/2 c Raw Cranberries; Sugar substitute equal to 1 Tablespoon sugar 1 pk Sugar free gelatin, red; 3/4 c Boiling water; 1/2 c Cold water Ice cubes

Quarter the orange and remove seeds, Combine orange and cranberries in food processor and chop finely. Add sugar substitute and set aside. dissolve gelatin in boiling water. Combine cold water and enough ice cubes to make 1 cup ice water. Add water to gelatin and stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a 2 cup mold or an 8 inch square pan which has been sprayed with Pam. Chill until firm.

NUTRIENT ANALYSIS: 35 Calories per serving Recipe provided by EVMS (Eastern Virginia Medical School), Norfolk, VA. Submitted by Dick Miale and sampled at Diabetes Holiday Food Fest, Chesapeake General Hospital, Chesapeake, VA. From the files of Al Rice, North PoleAlaska, Feb 1994

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Title: Cranberry Salad Categories: Salads Yield: 6 Servings

From the files of W. Long Tulsa, Oklahoma 1 Orange - Peeled and chopped 2 c Cranberries, fresh or canned 1 pk 3 oz raspberry jello 1 c Boiling water 1 c Sugar, only if using fresh Cranberries 1 c Nuts

Mix jello with boiling water. Add sugar, if using fresh cranberries, and mix until dissolved. Add rest of ingredients; chill till set.

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Title: Salata (Greek Salad) Categories: Salad, Greek, Easter, Sthrn/livng Yield: 6 Servings

1 Garlic clove; halved 1 Lettuce head; torn into - bite-sized pieces 1/2 c Celery; chopped 3 Tomatoes; cut into wedges 1 sm Onion (or scallion) 1/2 Green pepper; sliced 6 Radishes; sliced Salt Pepper 1 ts Oregano 1/4 c Olive oil 3 tb Vinegar Ripe olives (garnish) Anchovies (garnish) Feta cheese (garnish)

Rub wooden salad bowl with clove of garlic. Wash and prepare vegetables; combine in bowl. Add seasonings, oil and vinegar; toss. Add garnishes.

SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman.

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Title: 24 Hour Fruit Salad Categories: Salads Yield: 16 Servings

2 md Cans of pineapple tidbits 6 oz Can or orange juice, frozen 1 pk Instant lemon pudding 3 Bananas, sliced 1 cn Pears, 2 1/2 lb. 2 1/2 lb Can of apricots 2 1/2 lb Can of peaches 1 cn Mandarin oranges, drained

Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice instant pudding, sliced bananas, pears, apricots and peaches (in bite sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours in refrigerator. Randy Rigg

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Title: 24 Hour Salad Categories: Salads Yield: 1 Servings

2 Egg yolks, beaten 4 tb Sugar 2 tb Vinegar 2 tb Butter 1 1/2 c Pineapple tidbits, drained 1 1/2 c Minature marshmallows 3 Oranges 1 c Whipping cream

Put egg yolks in double boiler on low flame and add vinegar and sugar beating constantly until thick. Remove from heat, add butter and cool. Whip cream until peaks for, then fold in egg mixture. To this, add drained pineapple, oranges and marshmallows. Chill for 24 hours. Randy Rigg

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Title: 24 Hour Vegetable Salad Categories: Salads Yield: 1 Servings

6 c Lettuce, chopped Salt, pepper and sugar 6 Eggs, hard cooked and sliced 1 pk Peas, 10 oz. frozen, thawed 16 oz Bacon, cooked crisp, crumble 2 c Natural Swiss cheese, shred 1 c Mayonnaise 1/4 c Green onion, slice with tops Paprika

Place 2 cups of the lettuce in the bottom of a large bowl, sprinkle with salt, pepper and sugar. Layer eggs atop lettuce in bowl; sprinkle with more salt. Layer in order; peas, remaining lettuce, bacon and Swiss cheese. Spread mayonnaise over the top, sealing to the edge of the bowl. Cover and chill for 24 hours. Garnish with green onion and paprika. Toss before serving. Randy Rigg

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Title: Carrot Salad Categories: Salads Yield: 8 Servings

3 cn Carrots, fresh sliced 1 lg Onion, sliced in rings 1 Green pepper, sliced 1 c Sugar 1/2 c Vinegar 1 cn Tomato soup Salt and pepper

Cover and marinate a few hours or overnight. A bit of thyme tastes good in this too. Use the 16 oz. sized cans of carrots, drained. Randy Rigg

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Title: Pea Salad Categories: Salads Yield: 1 Servings

1 lb Shrimp, cooked 2 cn Peas 1 c Sour cream 1/2 c Mayonnaise 1 tb Lemon juice 2 tb Green onion, chopped 1/2 ts Salt 1/2 ts Dill weed 4 Eggs, hard cook, chopped 1/4 c Sweet pickles, chopped 1 c Celery, sliced

Mix all together; serve on lettuce. Randy Rigg

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Title: Creamy Apricot Salad Dressing Categories: Sauce, Microwave, Fruit salad, Apricot, W. cream Yield: 1 Servings

2 Eggs 1 c Apricot nectar 1 1/2 ts Lemon juice 1/3 c Sugar 1 ts All-purpose flour 1/8 ts Salt 1 tb Butter or margarine 1/3 c Chilled whipping cream

1. Beat eggs slightly in a 1-quart glass measuring pitcher. Add apricot nectar and lemon juice; mix.

2. Combine sugar, flour and salt; gradually add to egg mixture, stirring constantly. Cook uncovered in microwave oven 7 minutes at High, or until thickened; stir every 2 minutes.

3. Add butter to dressing; stir until blended. Cool, stirring occasionally unti chilled thoroughly.

4. Just before serving, beat cream to soft peaks and fold into apricot mixture. Serve on Fruit salad.

Yield: About 1-2/3 cups

SOURCE: Adventures in Microwave Cooking

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Title: Potluck Potato Salad Categories: Salads Yield: 4 Servings

1/4 c French dressing 5 md Potatoes (cooked in skins) 1 c Celery, diced 1 md Onion, chopped 4 Eggs, hard boiled 1 1/2 ts Salt 1/2 c Mayonnaise

Pour French dressing over warm peeled potatoes, chill for 2 hours. Add celery, onion, egg and salt. Add salad dressing and mix carefully. Add 1 teaspoon of celery seed for a nice touch. Chill 4 hours. Randy Rigg

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Title: 24 Hour Slaw Categories: Salads Yield: 4 Servings

3 lb Cabbage, shredded 2 Green peppers, chopped 1 tb Salt 1 c Water 2 ts Celery seed 2 md Onions, finely chopped 2 Red peppers, chopped 1 c Cider vinegar 2 c Sugar 2 ts Mustard seed

Combine salt, vinegar, water, sugar, celery seed and mustard seed and bring to a boil. Pour over vegetables. Chill. Store, covered, in the refrigerator. Keep 24 hours before serving. Will keep well if kept tightly covered and refrigerated. Randy Rigg

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Title: Kalakaua Categories: Salads Yield: 4 Servings

1 cn Pineapple slices, 20 oz. 1 pk Lime jello, 3 oz. 1 c Boiling water

Drain syrup from pineapple, leave slices in can. Dissolve gelatin in boiling wate, pour into can. Chill at least 3 hours. To unmold, dip can in hot water, cut out bottom, placing saucer or your hand under the open end of can while removing other end. Push mold out. Randy Rigg

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Title: Oriental Dressing and Marinade Categories: Salads, Dressings Yield: 1 Servings

1/3 c Pace Picante Sauce 2 T Vegetable oil 2 t Soy sauce 2 t White wine vinegar 1 t Sugar

Combine ingredients; mix well. Use as a marinade for crisp-tender cooked broccoli, mushrooms or favorite vegetable combinations, or toss with mixed green salads.

Makes about 1/2 cup dressing.

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Title: Pineapple Cheese Salad Categories: Salads Yield: 1 Servings

1 pk Lemon jello (small) 1 pk Lime jello (small) 2 c Hot water 1 cn Crushed pineapple (No.1 can) 1 lg Package of Philadelphia Cream cheese 1 ct 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. Randy Rigg

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Title: Pistachio Salad Categories: Salads Yield: 1 Servings

1 pk Pistachio pudding 1 cn Crushed pineapple and juice (Large can) 1 c Miniature marshmallows 1 lg Carton of Cool Whip Nuts

Mix pudding, crushed pineapple and juice together. Add marshmallows. Add Cool Whip. Add sufficient nuts to topping. Mix well and refrigerate. Randy Rigg

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Title: Coke Salad Categories: Salads Yield: 1 Servings

2 pk Cherry Jello 1 cn Dark sweet cherries 1 lg Can of crushed pineapple 1 c Pecans 2 sm Cokes

Drain juice off of the cherries and pineapple and add enough water to make 2 cups of liquid and heat until boiling. Pour liquid over Jello and stir until well dissolved, then add cherries, pineapple, nuts and Cokes. Chill. Randy Rigg

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Title: Luby's Spanish Slaw with dressing Categories: Salads, Lubys Yield: 10 Servings

MMMMM------SLAW------2 lb Cabbage 1/4 c Parsley sprigs, coarsly -chopped 1/3 c Shredded carrot 1/2 c Green bell pepper strips 1 T Diced red bell pepper 1/4 c Green onions, sliced 1/8 -inch thick 1 c Dill pickles, sliced 1/8 -inch thick MMMMM------DRESSING------1/2 c Water 1/3 c Dill pickle juice 1/4 c White vinegar 1 T Sugar 1 T Salad oil 1 ts Salt 1 ts Freshly ground black pepper

Spanish Slaw Discard outer leaves from cabbage; wash head and cut in half. Remove center core. Cut into 1/8-inch strips against the vein. Cut pieces into 2-inch portions. Place in a large serving bowl. Add parsley, carrot, bell peppers, onions and pickles. Pour dressing over top and mxi well. Chill until ready to serve.

Dressing In a medium-size bowl, whisk together water, pickle juice, vinegar, sugar, oil, salt and pepper. Use as directed above.

From: FoodSection Houston Chronicle 1/94

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Title: Green Bean Salad with Mint Categories: Salads, Beans Yield: 8 Servings

1 1/2 lb Fresh green beans 3/4 c Extra-virgin olive oil 1/2 c Fresh mint leaves 1/4 c White wine vinegar 1/2 ts Salt 1 Clove garlic 1/4 ts Freshly ground black pepper 1 c Toasted walnuts (see NOTE)* 1 c Chopped red onion 1 c Crumbled feta cheese

*NOTE Place walnuts on cookie sheet or in shallow pan and broil in oven until browned and aromatic, 5 to 10 minutes, stirring and turning once or twice.

Wash beans and trim ends; cut into thirds. Parboil by dropping into boiling water 5 minutes. Drain and plunge into ice water 5 minutes; drain and chill. combine oil, mint leaves, vinegar, salt, garlic and pepper in food processor or blender and process 20 seconds; set aside. Place beans in large glass bowl and top with toasted walnuts, red onion and feta. Pour dressing over salad and toss. Best if made 2 hours ahead of time and or the day before to develop flavors.

From: FoodSection Houston Chronicle Best Recipe's '93

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Title: Luby's Shredded carrots Categories: Salads, Vegetables Yield: 8 Servings

2 lb Whole (or 1.6 lbs peeled, -shredded) carrots 1 c Crushed pineapple (drained) 1 c Mayonaise 1 c Plumped raisins (see NOTE) 1/2 c Powdered sugar

NOTE* Soak raisins in water or pineapple juice to plump, then drain.

Combine carrots, pineapple, mayonaise, raisins and sugar. Chill until ready to serve.

From: FoodSection Houston Chronicle Best Recipe's '93

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Title: Southwest Ruffle Salad Categories: Salads, Pasta, Southwest Yield: 8 Servings

2/3 c HELLMANN'S or BEST FOODS -Real Mayonnaise 1/3 c Sour cream 1/4 c Chopped cilantro 2 T Milk 2 T Lime juice 1 Fresh jalapeno pepper, -seeded and minced 1 t Salt 7 oz MUELLER'S Pasta Ruffles, -cooked, rinsed with cold -water and drained 2 lg Tomatoes, seeded and chopped 1 Yellow bell pepper, chopped 1 Zucchini, quartered -lengthwise and thinly -chopped 3 Green onions, thinly sliced

In large bowl, combine mayonnaise, sour cream, cilantro, milk, lime juice, jalapeno pepper and salt. Add pasta, tomatoes, yellow bell pepper, zucchini and green onions; toss to coat well. Garnish as desired. Cover; refrigerate. Makes 6-8 servings.

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Title: Warm Pasta and Spinach Salad Categories: Pasta, Salads Yield: 10 Servings

1 pk Fresh spinach, washed, stems -removed and torn into -bite-size pieces (10 oz) 1/2 lb Mushrooms, sliced 7 oz MUELLER'S Pasta Swirls, -cooked, rinsed with cold -water and drained 1 md Red onion, sliced 6 sl Uncooked bacon, coarsely -chopped 1 T Cornstarch 1 T Sugar 1 t Salt 1/2 t Pepper 1 c HELLMANN'S or BEST FOODS -Real Mayonnaise 1 c Water 1/3 c Cider vinegar

In large serving bowl, toss spinach, mushrooms, pasta and red onion. In medium skillet, cook bacon over medium-high heat until crisp. Remove with slotted spoon. Pour off all but 2 tablespoons drippings. In small bowl, mix cornstarch, sugar, salt and pepper. With wire whisk, stir cornstarch mixture into drippings in skillet until smooth. Stir in mayonnaise until blended. Gradually stir in water and vinegar. Over medium heat, bring mixture to a boil; stir constantly. Boil 1 minute. Pour over spinach mixture. Add bacon; toss to coat well. Serve immediately.

Makes 8-10 servings.

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Title: GOAT'S CHEESE SALAD WITH SWEET AND SOUR ONIONS Categories: Cheese/eggs, Salads, Jal Yield: 6 Servings

3 100g somerset goat's cheese 2 Spanish onions 2 tb Olive oil 1 oz Butter Mixed green salad Rocket 3 tb Sherry vinegar 3 tb Caster sugar 4 Sun dried tomatoes Salt & pepper MMMMM------FOR THE DRESSING------2 tb Red wine vinegar 2 tb Sherry vinegar 8 tb Olive oil 8 tb Sesame oil Salt & pepper

Make the dressing by combining the vinegars and seasoning and then vigorously whisking in the combined oils to make a 'creamy' emulsion. Chop the tomatoes very finely, add them to the dressing, and leave to stand on one side. Peel the onions and slice them into rings, no more than 1/4in thick preferably finer.

Put the oil and butter into a frying pan and heat over a moderate flame. Once the butter has finished bubling, add the onion rings, stirring round until they are all well coated. Cook for about 15 minutes, tossing and stirring frequently until the onions have softened and taken on a little colour. Remove the pan from the heat and set aside.

Slice the goats cheeses into halves. Turn the grill on high. Quickly dress the salad leaves with a little of the dressing and divide between 6 plates. Then place the cheese halves on a baking tray, cut side up, and put under for about 5 minutes, or until the tops are covered with golden brown freckles and the cheese inside has started to melt. Put the onions back over a high flame and, stirring continually, tip in the sherry vinegar and sugar. Bubble furiously for a couple of minutes until you can see the juices have turned syrupy. Remove from the heat and season lavishly with salt and pepper.

To serve, put a goat's cheese half on each plate with the salad and then strew with the sweet and sour onions. Finally, dress with another tablespoon of the dressing, making sure that each plate gets a good sprinkling of sun-dried tomatoes.

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Title: Basic Salad Dressing II Categories: Dressing, Low-cal Yield: 8 Servings

2 tb Red wine vinegar 2 tb Acceptable vegetable oil 4 tb Water 1/8 ts Freshly ground black pepper 1/8 ts Garlic powder 1/8 ts Sugar 1/2 ts Fresh lemon juice

In jar with a tight-fitting lid, combine all ingredients. Shake well and refrigerate. Makes 1/2 cup. (Half of published recipe.) My note: I frequently use bottled lemon juice which has sodium listed, but there can't be much sodium in 1/2 tsp. divided among 8 servings. If you use fresh lemon juice, extra can be frozen in an ice cube tray or small container.

1 tbsp - 31 cal 3 grams total fat, 5 mg potassium

Source: Am. Heart Assoc. Low-Salt Cookbook 1990 Shared but not tested by Elizabeth Rodier Dec 93

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Title: Chilled Grouper Salad Categories: Salads, Fish, Main dish, Sean likes, Low-cal Yield: 4 Servings

1/3 c Light Cottage Cheese 1/3 c Light Mayonnaise 3 tb Skim Milk 2 ts Horseradish 1 ts Lemon Juice 1/8 ts Lemon Pepper 1 c Water 1/2 c Chablis 1/2 ts Hot Sauce 1 md Onion, sliced 4 Strips Lemon Rind 1 lb Grouper Fillet 1/2 c Carrot, shredded 1/2 c Tomato, chopped 6 c Romaine, shredded

Process first 6 ingredients in the container of an electric blender or food processor until smooth, set aside. Combine water and next 4 ingredients in a large skillet; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add fillet; cover and simmer 20 minutes or until fish flakes easily when tested with a fork.

Gently remove fillet, and discard liquid. Cover and chill fillet 1 hour. Flake fillet with a fork; arrange fillet, carrot, and tomato on a lettuce-lined serving platter. Serve with Horseradish dressing. Alternate fish: Jumbo cod, sea bass.

Source: Safeway Nutritional Awareness Programme

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Title: Bill Schoonover's 24 Hour Salad Categories: Cyberealm, Kooknet, Salads Yield: 1 Servings

1 Head of lettuce, broken up 1/2 c Spring onions, chopped 1/2 c Chopped celery 1 cn Sliced water chestnuts 1 pk Frozen peas 2 c Mayonnaise 1/2 c Parmesan cheese 1/2 ts Garlic powder 1/2 ts Salt 1 lb Bacon, crisp and broken up 5 Hard boiled eggs, mashed 2 Tomatoes, cut in wedges

Break lettuce in the bottom of a large bowl. Add the next 3 ingredients. Spread frozen peas over the top of all. Seal with mayonnaise. Sprinkle parmesan cheese, garlic powder, and salt over the top. Cover and refrigerate overnight.

Before serving, garnish with bacon, eggs, and tomato wedges.

Bill's note: "I honestly don't know who to credit for this recipe. I typed this from an old, wrinkled and browned bit of paper.. must have been around for ages!"

Posted by Bill Schoonover, Destinations BBS and Kook-Net Node Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown, NY 315-786-1120

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Title: Guacomole Dip or Salad Dressing Categories: Appetizers, Salads, Dips, Kooknet, Cyberealm Yield: 2 Servings

1 lg Avocado; peeled & mashed 1 tb Lemon juice 1 ts Onion; finely minced 1/8 ts Cayenne pepper 2 tb Tomato bits 3 tb Miracle Whip (or more)

Use a ripe avocado. After mashing, immediately add lemon juice. Onions must be very, very finely minced. Add enough cayenne to make the taste sharp, not hot. Add only enough Miracle Whip Salad Dressing for smoothness. To use as a salad dressing, add more Miracle Whip.

This recipe taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl.

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Title: SWEET 'N SOUR SPINACH SALAD Categories: Salads, Cyberealm, Vegetables, Kooknet Yield: 8 Servings

Dressing 1 c Oil 3/4 c Sugar 1/3 c Catsup 1/4 c Vinegar 2 ts Worcestershire sauce 1/4 ts Salt Salad 8 c Fresh spinach or salad- -greens torn into bite- -sized pieces 1 c Sliced fresh mushrooms 1/2 c Shredded carrots 4 Thin slices red onion- -separated into rings 2 Hard-cooked eggs- -chopped

1. In a jar with a tight fitting lid, combine all dressing ingredients; shake well. Refrigerate to blend flavors.

2. In a large bowl, combine all salad ingredients except eggs.

3. Just before serving, add enough dressing to coat greens; toss gently. Top with chopped eggs and serve immediately.

4. Refrigerate remaining dressing.

Nutrients Per 1/8 of Salad with 2 Tablespoons Dressing ------Calories...... 200 Dietary Fiber...... 2 g Protein...... 3 g Sodium...... 125 mg Carbohydrates...... 14 g Potassium...... 220 mg Fat...... 15 g Calcium...... 2% U.S.RDA Cholesterol...... 70 mg Iron...... 4% U.S.RDA

Source: "The Pillsbury Cookbook"

Typed by Lois Flack - CYBEREALM BBS, Watertown, NY (315)786-1120 * * Home of KOOKNET * *

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Title: Fiesta Corn Salad Categories: Salads, Vegetables, Kooknet, Cyberealm Yield: 4 Servings

1 ea Whole kernel corn, 15 1/4 Oz can, drained 1 c Fresh tomato, chopped 1 c Cucumber, peeled/chopped 1/2 c Celery, chopped 1/2 c Green pepper, diced 1/2 c Red pepper, diced 1/2 c Red onion, diced 1/2 c Italian salad dressing

Combine all ingredients; chill several hours before serving. If planning to store this salad for any length of time, omit the cucumber, as it will become watery. Instead, substitute more tomato and celery for the cucumber.

Courtesy of Loren Martin, Big Cabin, Oklahoma

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Title: Frosty Strawberry Salad Categories: Fruits, Salads, Kooknet, Cyberealm Yield: 4 Servings

2 tb Mayonnaise 1 pk (8 oz) cream cheese 2 c Fresh strawberries, mashed MMMMM------OR------1 pk (10 oz) frozen strawberries 2 tb Lemon juice 1/2 c Thick cream, whipped OR 1 8 oz. Cool Whip

Cream mayonnaise and cheese. Blend in strawberries and lemon juice. Fold in whipped cream. Freeze. cut into squares. Serve on lettuce leaf and garnish with fresh whole strawberries.

Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120

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Title: Firecracker Salad Categories: Salads, Side dishes, Kooknet, Cyberealm Yield: 6 Servings

1 tb Sesame seed, toasted 2 tb Distilled white vinegar 2 ts Sugar 1 ts Minced fresh ginger root 4 ts Kikkoman Soy Sauce 1 c Julienned radishes 1 c Julienned cucumber 4 c Finely shredded lettuce -- (iceberg) 2 ts Minced fresh cilantro -OR- parsley

Mix first 5 ingredients, stirring until sugar dissolves. Combine radishes, cucumber and 3 Tbsp. dressing; cover and refrigerate 30 minutes, stirring occasionally. Toss lettuce with cilantro in large bowl. Pour radish mixture and remaining dressing over lettuce; toss lightly to combine.

Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias

Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120

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Title: Low-Fat Beans and Rice from Mark Gulbranson Categories: Salads, Low-fat, Cyberealm Yield: 8 Servings

Brown or white rice Canned black beans Salsa, mild or medium

Cook the rice (as you wish with amounts) in water according to directions with no seasoning (butter, salt, etc). Rinse the beans in a colander. mix the beans with the rice. I use about 1/2 of a can of beans to 4 cups of cooked rice. Mix enough salsa with the rice and beans to make it colorful. Serve over lettuce or alone. This recipe leaves a lot of leeway to add amounts to suit your tastes. The kids love it and it adds a nice touch to BBQ meals. Good way to use left over rice instead of turning it into fattening rice pudding. Make pleanty...it goes FAST! Make sure the beans are well rinsed otherwise that nasty looking black liquid will spoil the appearance. It's a personal favorite of mine.

From Mark Gulbranson, I-Link Cuisine conference. Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

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Title: Creamy Caesar Salad with Spicy Croutons Categories: Cyberealm, Kooknet, Salads, Low-fat, Low-cal Yield: 6 Servings

1 cl Garlic, halved 1/2 c Nonfat mayonaisse 2 tb Red wine vinegar 2 ts Dijon mustard 2 ts White wine Worchestershire sauce 1 ts Anchovy paste 1/4 ts Pepper 2 ts Olive oil 3/4 ts Cajun seasoning 1 Garlic clove, minced 2 c (3/4 inch) sourdough bread .cubes 18 c Torn romaine lettuce 1/3 c (1 1/3 oz) parmesan cheese (fresh grated is best)

Drop the garlic halves through the opening in a blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended. Cover and chill at least 1 hour.

Combine oil, Cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400F for 15 minutes or until golden brown.

Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese and top with croutons.

Calories; 137 per serving; protein 7.7 gm; fat 4.1 gm; carb 18.2 g; fiber 4.1 gm; chol 4 mg; iron 3 mg; sodium 836 mg; calc 176 mg.

Source: Cooking Light Magazine, July August 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

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Title: Fruit and Cream Layered Salad Categories: Salads, Fruits, Mom's best, Cyberealm Yield: 6 Servings

MMMMM------THE TOPPING------1 pk 3 oz soft cream cheese 1 pk 8 oz strawberry yogurt 1 tb Sugar 2 tb Lemon juice 2 c Frozen whipped topping, thaw 1/4 ts Almond extract MMMMM------THE SALAD------2 c Fresh blueberries 3 Ripe peaches, peeled&sliced 2 c Fresh strawberries, halved 2 c Seedless green grapes 1 cn 20 oz Mandarin oranges, .drained

In a small bowl, combine the cream cheese, yogurt, sugar and lemon juice. Beat at medium speed until smooth. Add whipped topping and extract. Continue beating until smooth and thick. Refrigerate.

In a large glass serving bowl, layer blueberries, peaches and strawberries. Spoon half of the topping mixture over the fruit. Layer grapes and Mandarin oranges over topping. Spoon remaining half of topping over to within 1 inch of the edge. Chill until time to serve.

Source: Micahel Sooter, Intelec Cooking conference Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

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Title: Presto Potato Salad Categories: Cyberealm, Kooknet, Salads, Side dishes Yield: 4 Servings

2 lb About 5 lg potatoes, peeled .and cut into medium sized .cube 2 c Mayonnaise 2 Hard boiled eggs, chopped 1/2 c Diced onion 1 c Chopped celery 3 ts Mustard 2 ts Salt 1 ts Pepper 1/2 ts White vinegar 1 tb Sweet relish 1 ts Paprika for sprinkling

Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes. Be careful not to overcook them. Drain the potatoes, and then place in a large bowl. Cover and chill. In a medium bowl, combine the remaining ingredients and then add the chilled potatoes. Mix well, then sprinkle with paprika. Salad should be served chilled.

Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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Title: Pasta Green Salad Categories: Cyberealm, Kooknet, Salads, Side dishes Yield: 6 Servings

MMMMM------FOR THE SALAD------3 c Cooked and cooled rotini 2 c Shredded Swiss cheese 1 pk 10 oz frozen cut green beans .thawed and drained 1 pk 10 oz frozen green peas, .thawed and drained 1 c Green pepper strips cut in .half 1/2 c Sliced scallions 1 c Chopped cucumber MMMMM------FOR THE DRESSING------1/3 c Mayonnaise 1/3 c Plain yogurt 3 tb Grated parmesan cheese 1 tb Lemon juice 1 1/2 ts Dried dill 1 ts Sugar 1/4 ts Salt 1/4 ts Pepper

In a small bowl, combine all the dressing ingredients. Mix until well-blended; set aside. If not serving immediately, cover and chill until ready to use.

Place the cooled rotini in a large bowl and toss with the remaining ingredients, except the dressing. Cover and chill until ready to use. Just before serving, mix the dressing again and toss into the salad.

Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Note: This is a really simple throw-together dressing that works well with other seasonings, fresh herbs, lime juice instead of lemon, and even lowfat mayonnaise and yogurt, too. You can enjoy this creamy dressing as above for a hearty summer meal, or simply serve it as a smooth dressing for your tossed green salad.

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Title: Italian Lunch Salad Categories: Cyberealm, Kooknet, Salads, Side dishes Yield: 6 Servings

12 oz Uncooked rotini pasta 1 1/2 c Mayonnaise 2 tb Grated parmesan cheese 1/4 c Red wine vinegar 1 ts Italian seasoning 1/2 ts Black pepper 8 Hard-boiled eggs, peeled & cubed 3 c Shredded mozzarella cheese 1 lg Green or red pepper, chopped 4 Or 5 scallions, chopped 2 tb Finely chopped fresh parsley

Cook the pasta according to directions. Drain and set aside in a large bowl. In a medium sized bowl, combine the mayonnaise, Parmesan, vinegar, Italian seasoning, and black pepper; stir into the pasta. Add the remaining ingredients and mix well. Best when chilled, covered for a few hours before serving.

Note: You can even add some chopped pepperoni or leftover cooked chicken or turkey; go ahead and make it as healthy as you'd like.

Source: Mr. Food's Recipe Club Newsletter, June/July 1995 Typed by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120

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Title: Garlic-Roasted Potatoes and Greens Categories: Salads, Side dishes, Kooknet, Cyberealm, Vegetables Yield: 5 Servings

2 lb Thin-Skinned Potatoes; -scrubbed and cut into 3/4" -dice 6 lg Cloves Garlic; peeled and -quartered lengthwise 1/3 c Extra-Virgin Olive Oil 3 tb Wine Vinegar Salt Pepper 4 c Watercress Sprigs; rinsed -and crisped 2 tb Chives; chopped

Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450øF. until well browned, about 1 1/4 hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives.

Per serving: 284 calories, 4.3 g protein, 15 g fat, 35 g carbohydrate, 25 mg sodium, no cholesterol.

Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA

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Title: Honey Mustard Dressing #2 Categories: Dressings, Salads, Kooknet, Cyberealm Yield: 112 Servings

3 tb Cider Vinegar 3 tb Honey 6 tb Mayonnaise 1 tb Dijon Mustard 1 tb Onion; finely minced 1 1/2 tb Fresh Parsley; chopped 1 pn Salt 3/4 c Vegetable Oil

Heat vinegar and honey in a heavy small saucepan over low heat, stirring until honey dissolves. Pour into bowl and cool. Whisk in mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil.

Source: Gourmet Magazine TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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Title: Htipiti Tirosalata (Mashed Cheese Salad) Categories: Appetizers, Greek Yield: 1 Servings

Tsouskes Oil for frying peppers 1 lb Feta cheese 3 tb Oil (olive, what else? K.M.)

Tsouskes are hot spicy peppers. Of course the best is green long peppers which grow only in Macedonia are extremely hot and very tasty.

You fry them in oil, you peel their skin and you chop them into very small pieces. How many it depends on how hot they are and how spicy you can eat. After, you cut about 1 pound of feta in to small pieces and you mix it with the peppers. Add about 3 table spoons of olive oil. Work all the ingredients with the fork until it becomes a paste. Be careful: I said with fork. Not with food processor, not with goudhi. Just FORK. :)

You are all set. Enjoy with bread or crackers as appetizer.

From: Antonios Bouris

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Title: Spanish Potato & Shrimp Salad "Fresh Inspirations" Categories: Salad, Vegetable, Shellfish, Spanish Yield: 6 Servings

2 lb Potatoes, Red waxy; Unpeeled 1 lb Shrimp; cooked & shelled - small size, half or whole 3 Olives, Spanish green pitted 2 Pimentos, Spanish - julienne strips Lettuce, Bibb MMMMM------DRESSING------1/4 c Oil, olive 2 tb Vinegar, Spanish Sherry 1 tb Capers 1 tb Parsley; minced 1/4 ts Lemon zest; grated 1/2 ts Sugar Salt Black Pepper; To Taste -Freshly Ground

In a large pot, boil the potatoes in salted water until tender. Cool and quarter, leaving the skins on.

Whisk together in a large bowl the Salad Dressing ingredients. Gently mix in the potatoes, cooked shrimp, olives and pimento. Cover and chill for at least 1 hour. Serve on a bed of lettuce.

"Fresh Inspirations foods from Spain" created by Richard Rohr, Stamford, Connecticut, prize winner selected by Penelope Casas, author of Foods and Wines of Spain. typed by Dorothy Hair 7/21/94

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Title: Nasturtium & Grape Salad Categories: Salads, Appetizers, Vegetables, Flowers Yield: 4 Servings

1 ea Head red lettuce 1 c Seedless grapes 8 ea Nasturtium leaves 16 ea Nasturtium blossoms MMMMM------TANGY VIAIGRETTE------3 tb Salad oil 1 tb White wine vinegar 1 1/2 ts Dijon mustard 1 pn Black pepper

On each of four plates, arrange 4 or 5 red lettuce leaves, 1/4 cup of grapes, 2 nasturtium leaves & 4 nasturtium blossoms.

VINAIGRETTE: Whisk together all the ingredients in a small bowl. Drizzle the dressing equally over each salad. Serve immediately.

"Vegetarian Gourmet" Summer, 1994

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Title: Centrefold Nasturtium Salad Categories: Salads, Appetizers, Vegetables, Flowers Yield: 4 Servings

15 ea Nasturtium leaves 15 ea Nasturtium flowers 2 ea Sweet onions, thinly sliced 2 ea Tomatoes, thinly sliced 2 ea Celery ribs, diced 1/2 c Tangy vinaigrette, see -- recipe above

Arrange the nasturtium leaves around the outside of a large flat plate. Lay the flowers on top of the leaves with their stem ends pointing toward the centre of the dish.

Working towards the centre of the plate, ad a layer of onions, then a layer of tomatoes. Continue layering until the dish is full.

Cover the salad & refrigerate for at least 2 hours to let the flavours blend. Sprinkle with celery & drizzle with the vinaigrette. Serve immediately.

"Vegetarian Gourmet" Summer, 1994

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Title: Mushroom Starter Salads Categories: Appetizers, Salads, Vegetables Yield: 4 Servings

1 tb Mustard powder 3 tb Vegetable oil 1 1/2 tb Wine vinegar 1 1/2 tb Parsley, chopped finely 1 1/2 tb Chives, chopped 1 ts Castor sugar 12 oz Mushrooms, thinly sliced

Whisk together mustard, oil, vinegar, parsley, chives & sugar. Add mushrooms & toss. Cover & refrigerate for 2 to 3 hours. Spoon into dishes & serve.

Sonia Allison, "Herbs & Spices"

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Title: Cherry Tomatoes Stuffed with Avocado-Egg Salad Categories: Appetizers, Fruits Yield: 3 Servings

1 lg Ripe avocado 1 tb Mayonnaise 2 ts Lemon juice 4 Hard-cooked eggs; peeled, -very finely chopped 1/4 c Onion; finely chopped 3/4 ts Salt 1/4 ts Pepper 36 Cherry tomatoes-tops removed Parsley (optional) Sieved hard-cooked egg -*whites* (optional)

Halve and peel avocado. Place in small bowl and mash with fork. Stir in mayonnaise and lemon juice. Add eggs, onion, salt and pepper; blend well. Scoop out cherry tomatoes and turn upside-down on paper toweling to drain for several minutes. (1/4-tsp measure is perfect for scooping out tomatoes.) Using pastry bag with no tip, or small spoon, fill each tomato. (This can be done up to 8 hours ahead of time.) Serve on bed of parsley and garnish with sieved hard-cooked egg *white*, if desired.

from Avocado Recipes, Etc. by Teri Gordon "Appetizers"

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Title: Guacamole Salad Categories: Mexican, Salads, Appetizers Yield: 4 Servings

5 ea Large avocados 1 ea Medium tomato, chopped 2 1/2 T Lemon or lime juice 1 ea Medium garlic clove, minced 4 oz Can chopped green chili 1 t Salt

Peel and chop avocados into a bowl. Mash with garlic and lemon juice. Add remaining ingredients, mixture will be chunky. To prepare individual salads, spoon mixture on shredded or whole lettuce leaves. Top with diced tomato for garnish and serve with tortilla chips. If made ahead of time, save pit and put in dip until time to serve to prevent darkening. NOTE: This is my own recipe and the chili can be adjusted to taste. Also, I sometimes replace the tomato and green chili with salsa.

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Title: Creole Cabbage Salad Categories: Creole, Salads Yield: 8 Servings

1/3 c Vegetable oil 3 t White wine vinegar 2 Beef bouillon cubes 2 T Water,boiling 3 T Chopped parsley 1 Garlic clove,minced 1/2 t Basil,crumbled 1/4 t Thyme,crumbled 1/4 t Tabasco sauce 8 c Finely shredded cabbage 1 1/2 c Onions,finely chopped

1. Dissolve bouillon cubes in 2 T boiling water. In large bowl, combine all ingredients except cabbage and onions; mix well.

2. Add cabbage and onions; toss well to coat with dressing.

3. Serve with additional Tabasco if desired.

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Title: Creamy Coleslaw Categories: Salads Yield: 4 Servings

1 1/2 c Shredded green cabbage 1 md Carrot, grated 1/2 sm Onion, finely chopped 2 T Lemon juice 3/4 c Eggless mayonnaise 1 T Caraway seeds Salt to taste Pepper to taste

Preparation time: 20 minutes.

From "The Compassionate Cook," People for the Ethical Treatment of Animals, Warner Books, 1993, $8.99.

Combine all the ingredient in a large salad bowl. Sprinkle with salt and pepper and serve.

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