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4 cups shredded chinese cabbage 1/3 cup chopped green onion or chives 3/4 cup sliced fresh mushrooms 3/4 cup chopped celery 1 cup fresh bean sprouts 1 large carrot, peeled and cut in julienne strips 1 cup small broccoli florets 1/2 cup thinly sliced water chestnuts 1/2 cup blanched sliced almonds, roasted 1/3 cup roasted shelled sunflower seeds 2 cups chopped cooked chicken breast chow mein noodles (dry type) In a large bowl, mix together the first 10 ingredients. Set aside. Prepare "Soy Honey Dressing" (go to Salad-Dressings page). Add cooked chicken to dressing and marinate for 30 minutes. Pour chicken and dressing over the vegetable mixture and toss until vegetables are well coated. Serve immediately with chow mein noodles sprinkled on top. Serves 12. |
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1 bunch fresh spinach, washed and torn, stems removed 2 cups thinly sliced, cooked chicken, pork or beef 2 oranges, peeled and chopped in bite-sized pieces 1 cup strawberries, halved or quartered 1 cup seeless red or green grapes, halved 2 celery stalks, sliced sunflower seeds or cashews (optional) Prepare spinach and set aside. In a large bowl, combine meat, fruits and celery. Toss to mix; set aside. Prepare Orange Yogurt Dressing (go to Salad-Dressing page). Pour over fruit and meat mixture. Stir gently to coat thoroughly. To serve, evenly distribute spinach leaves on plate. Spoon fruit and meat mixture onto spinach. Sprinkle with sunflower seeds or cashews. Serve with fresh buns. |
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2 bunches fresh crisp spinach, or 10-oz bag 1 small head iceburg lettuce 1/2 purple onion, thinly sliced into rings 3/4 lb fresh mushrooms, sliced 3/4 lb swiss cheese, grated 1/2 lb bacon, fried crisp and crumbled 1 cup cottage cheese, drained, rinsed with cold water and drained again OR dry curd cottage cheese Tear cleaned spinach and lettuce into bite-sized pieces. In a large bowl, combine spinach, lettuce, onion rings and mushrooms. Just before serving, add swiss cheese, crumbled bacon and drained cottage cheese. Toss thoroughly. Prepare Mustard Poppy seed dressing (go to Salad-dressing page). Quickly pour dressing over salad, toss and serve immediately as this goes soggy if it sits too long before serving. Variantions: Substitute lemon juice for vinegar in dressing. Substitute chopped green onion for purple onion. |
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2 heads Romaine Lettuce, washed and torn 1 tbsp parmesan cheese 8 slices bacon, fried crisp and crumbled 1 1/2 cups croutons 1/4 cup freshly grated parmesan cheese Dressing: 1 garlic clove, crushed 1/2 tsp salt 1 tbsp anchovy paste (optional but good) 3 eggs 1 2/3 cups oil 3 tbsp lemon juice 2 tbsp vinegar 2 tbsp grated Parmesan cheese 1/4 tsp pepper To prepare salad, toss first 3 ingredients together. To prepare the dressing, in a blender, combine garlic, salt, anchovy paste and 1 egg. Blend until pureed. Add 2 more eggs and blend again until everything is well mixed. In a measuring cup, combine oil, lemon juice and vinegar. Turn on blender and add oil mixture in a slow stream. Blend until the consistency is like mayonaisse. Stir in Parmesan cheese and pepper. Just before serving add dressing to salad and toss. Add croutons and remaining 1/4 cup parmesan cheese and toss again lightly. Serves 12. |
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14 oz can green beans, drained 14 oz can yellow beans, drained 14 oz can kidney beans, drained 14 oz can garbanzo beans, drained 14 oz can lima beans, drained 1 large green pepper, finely chopped 1 red pepper, finely chopped 1 large onion ( red or white), sliced in thin rings 1/2 cup oil 1/2 cup sugar 1/2 cup vinegar Pour all beans into a colander and rinse with cold water. When drained, pour into a large bowl. Add green pepper, red pepper and onion. Mix oil, sugar and vinegar together in a blender or beat with a whisk until sugar is dissolved. Pour over salad and stir to evenly coat the beans. Chill overnight or at least 8 hours. Stir occasionally. |
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2 3-oz pkgs.lime gelatin 2 cups boiling water 1 cup cold water 2 tsp mild horseradish 1/4 cup mayonaisse or salad dressing 2 cups cottage cheese 14 oz can crushed pineapple, drained In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until partially set then beat with mixer. Beat in horseradish and mayonaisse. Stir in cottage cheese and crushed pineapple. Pour into a jelly mold or bowl. Refrigerate until firm. Serve on lettuce leaves. |
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2 3-oz pkgs.raspberry gelatin 2 cups boiling water 4 cups ice cubes 2/3 cup whole berry cranberry sauce 14 oz can crushed pineapple, drained 2 tbsp mayonaisse or salad dressing 1 cup whipping cream, whipped In a large bowl, mix gelatin and boiling water until dissolved. Stir in ice cubes until gelatin is partially set. Discard any unthawed ice cubes. Remove 1 cup gelatin and set aside. Add cranberry sauce and drained pineapple to gelatin in large bowl. Pour into an 8" square or round dish. Place in refrigerator. In a small bowl, beat together 1 cup gelatin and mayonaisse until smooth. Fold in whipped cream. Spread over set gelatin mixture in pan. Refrigerate for at least 2 hours, or until firm. Variation: 1 cup of fresh raspberries or a 14 oz can drained fruit cocktail may be substituted for crushed pineapple. |
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2 cups wide egg noodles 3 slices bacon 1/4 cup chopped onion 1 tbsp sugar 1 tbsp flour 1/4 tsp salt 1/8 tsp ground mustard 1/2 cup water 1/4 cup cider vinegar 1 cup sliced celery 2 tbsp chopped fresh parsley Cook noodles according to package directions. Drain and set aside. In a large skillet, cook the bacon until crisp. Drain on paper towel, crumble and set asided. Reserve 1 tbsp drippings in the skillet, saute onion until softened. Stir in sugar, flour, salt and mustard; add water and vinegar. Cook and stir until thickened and bubbly, about 2-3 minutes. Add cooked noodles to skillet; stir in celery and parsley; heat through. Transfer to a serving bowl and sprinkle with crumbled bacon. |
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4 oz linguine 4 oz bow tie pasta 4 oz rotini 4 oz wagon wheel or shell macaroni 1 large cucumber, peeled and chopped 1 cup chopped green pepper 1 cup chopped celery 1/2 cup broccoli flowerets 1/2 cup cauliflower flowerets 1/2 cup chopped fresh parsley 1/4 lb cubed salami 1/4 lb cooked ham, cut in thin strips 4 oz mozzarella cheese, cubed 1/2 cup greshly grated parmesan cheese 2/3 cup chopped red onion 1 (2-oz)can sliced olives, drained 1/4 cup toasted almond slivers 1 tsp salt 2 plum tomatoes, coarsely chopped 1 hard-cooked egg, chopped Herb-Garlic Vinaigrette (recipe follows) Cook pastas according to package directions, preferably al dente. Rinse with cold water; drain well. Combine pastas and next 16 ingredients in a large bowl and toss. Pour half of Herb-Garlic Vinaigrette over pasta mixture; toss to coat. Cover and refrigerate for at least 8 hours. Cover and refrigerate remaining vinaigrette. To serve, pour remaining vinaigrette over pasta salad; toss gently. Top salad with chopped tomato and egg. (Makes 12-servings) Herb-Garlic Vinaigrette 1 cup olive oil 1/3 cup red wine vinegar 1 tbsp water 1 garlic clove, finely minced 1 tsp dried italian seasoning, crushed 1/2 tsp sugar 1/4 tsp salt 1/8 tsp pepper Combine all ingredients in a jar; cover tightly, and shake vigorously. |
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1/3 cup white wine vinegar 2 tbsp water 2 tsp coarse salt 1/2 tsp sugar 1/2 tsp dried tarragon, crumbled 2 garlic cloves, mashed to paste with 1/4 tsp salt freshly ground pepper to taste 1/2 cup extra virgin olive oil 1 lb medium pasta shells, cooked 1 1/2 cups frozen peas, cooked until just tender and cooled 2 pints cherry tomatoes, halved 1/2 cup chopped fresh basil In a large bowl, whisk together the vinegar, water, salt, sugar, tarragon, garlic paste and pepper; add the oil in a stream, whisking dressing until it is emulsified. Add cooked pasta and toss with dressing; add peas, tomatoes, and basil. Toss to mix and serve. Serves 10-12. |
