of romaine lettuce(washed,cored & coarsely cut)
1/2 cup slivered
fresh strawberries(washed, stemmed & halved)
medium red onion
cup light mayonaise
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
Chill briefly and serve.
4 tsp. sugar
1/4 tsp. dry
1/4 tsp. salt
2 tsp. lemon
1/2 c. diced
4 c. diced
red apples, unpeeled
1/2 c. coarse
1 10 oz. can
white chicken or turkey, drained
sugar, mustard, salt and lemon juice. Add remaining ingredients.
to coat. Serve on bed of lettuce or mixed greens, or simply serve as is.
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
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.
1 large yellow
1 medium red
1/4 cup chopped
fresh basil leaves
2 tbsp. capers,
1 garlic clove,
very finely chopped
2/3 cup olive
1/4 cup red
1 1/2 STP.
1/4 STP. pepper
1 12 ounce
loaf Italian bread
1/2 cup Mediterranean
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
2 ripe Avocados
3 kiwi fruits
2 cups bean
sprouts, tipped and tailed
2 tsp honey
1 tbsp fresh
1 tbsp medium
dry sherry or 2 tbsp dry champagne
1 tbsp lemon
or lime juice
1/2 cup oil
1/2 tsp salt
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.
good-quality olive oil
2 tbsp. freshly
squeezed lemon juice
2 large crushed
1 tsp. anchovy
1/2 tsp. worcestershire
1/4 tsp. each
granulated sugar, dry mustard, salt and freshly ground black
1/4 cup freshly
grated Parmesan cheese
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.