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Salad Recipes






Strawberry Salad
 Chicken Waldorf Salad
 Microwave German Potato Salad
 Italian Bread Salad
 Avocado Kiwi Salad
 Ceasar Salad




 
Strawberry Salad

Salad

1 head/bunch of romaine lettuce(washed,cored & coarsely cut)
1/2 cup slivered almonds (crystallized
 1 pint fresh strawberries(washed, stemmed & halved)
 1/2 medium red onion

 Dressing

 3/4 cup light mayonaise
 1/4 cup milk
 2 tbsp poppy seeds
 2 tbsp raspberry vinegar
 1/3 cup sugar

 Method

  Crystallizing the almonds-In a saucepan over medium heat, melt 2 tbsp butter or margarine. Stir in almonds and 1/3 cup sugar. Saute to a golden brown. Mix dressing ingredients together in a small mixing bowl and then toss with salad in a
salad bowl. Chill briefly and serve.


CHICKEN WALDORF SALAD

2/3 c. mayonnaise
4 tsp. sugar
1/4 tsp. dry mustard
1/4 tsp. salt
2 tsp. lemon juice
1/2 c. diced celery
4 c. diced red apples, unpeeled
1/2 c. coarse chopped walnuts
1 10 oz. can white chicken or turkey, drained

Method

Blend mayonnaise, sugar, mustard, salt and lemon juice. Add remaining  ingredients.
Toss gently to coat. Serve on bed of lettuce or mixed greens, or simply serve as is.


MICROWAVE GERMAN POTATO SALAD

                2 lbs. red potatoes, cooked and sliced
                3 hard-cooked eggs, chopped
                1/2 c. chopped onion
                1/2 c. chopped celery
                6 bacon strips, diced
                2 Tbsp. sugar
                4 tsp. flour
                2 Tbsp. vinegar
                1/2 tsp. salt
                1/8 tsp. pepper
                3/4 c. milk
Method

    In a large bowl, combine potatoes, eggs, onion and celery; set aside. Place bacon in a microwave-safe bowl; cover with a paper towel and microwave on high for 2 minutes. Stir. Microwave 3-4 minutes longer or until the bacon is crisp, stirring after each minute. Remove bacon to paper towel to drain, reserve 2 Tbsp. drippings. Stir sugar, flour, vinegar, salt and pepper into drippings until smooth; gradually add milk. Microwave on high for 5-6 minutes, stirring every 2 minutes until thickened. Pour over potato mixture,toss. Top with bacon. Serve immediately.


Italian Bread Salad

4 medium tomatoes
2 cucumbers
1 large yellow pepper
1 medium red onion
1/4 cup chopped fresh basil leaves
2 tbsp. capers, drained
1 garlic clove, very finely chopped
2/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 STP. salt
1/4 STP. pepper
1 12 ounce loaf Italian bread
1/2 cup Mediterranean olives

Method

Cut tomatoes, cucumbers, yellow pepper, and red onion into bite-sized pieces. Place vegetables in large bowl. Stir in chopped  basil leaves, capers, garlic, olive oil and red wine vinegar, salt and pepper. Cut bread into 1 inch pieces. Add bread to vegetable mixture and toss gently to coat with dressing. Top with olives.


Avocado Kiwi Salad

1 crisp lettuce
2 ripe Avocados
3 kiwi fruits
2 cups bean sprouts, tipped and tailed

Dressing
2 tsp honey
1 tbsp fresh shredded ginger
1 tbsp medium dry sherry or 2 tbsp dry champagne
1 tbsp lemon or lime juice
1/2 cup oil
1/2 tsp salt
Freshly ground pepper

Method

Tear lettuce into bite-sized pieces and place in large salad bowl or on 6 individual plates. Halve Avocados, remove seeds and skin, cut flesh into thick slices and arrange with kiwi fruit over greens. Strew over bean sprouts. Combine dressing ingredients, Shake in a jar and spoon over salad.


Ceasar Salad

1/2 cup good-quality olive oil
2 tbsp. freshly squeezed lemon juice
2 large crushed garlic cloves
1 tsp. anchovy paste
1/2 tsp. worcestershire sauce
1/4 tsp. each granulated sugar, dry mustard, salt and freshly ground black
pepper
1/4 cup freshly grated Parmesan cheese
pinch cayenne pepper (optional)

Method
  Measure all ingredients into a medium-sized bowl and whisk together. Use right away or seal in a jar and refrigerate. The dressing will keep for at least a week in the fridge. Toss with 2 small heads of romaine lettuce.