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.
