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Old February 10th, 2007, 04:07 PM   #1
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Default Salad Recipes

PRAWN SALAD WITH CURRY DRESSING

1 small bunch fresh coriander
1 tbsp lemon jucie
1lb shelled cooked prawns (shrimp)
1 apple
8 whole cooked prawns,
8 lemon wedges and 4 fresh coriander sprigs to garnish
salt

CURRY DRESSING

5 Tbsp mayonnaise
1 tsp mild curry paste
1 tbsp tomato ketchup

1. Cut the tomato in half and squeeze each half gently to remove the seeds. Discard them, then cut each tomato half into large dice.

2. Shred the lettuce leaves finely and put in a large bow. Finely chop the onion and coriander. Add to the bowl together with the tomato, moisten with lemon juice and season with salt.

3. To make the dressing combine the mayonnaise, curry paste and tomato ketchup in a small bowl. Add 3 tbsp water to thin the dressing and season to taste with salt.

4. Combine the prawns with the curry dressing and stir gently so that all the prawns are evenly coated with the dressing . Quarter and core the apple and coarsely grate the flesh into the prawn and dressing mixture.

5. Distribute the shredded lettuce mixture among four serving plates or bowls. Pile the prawn mixture in the centre of each and decorate each with two whole prawns, two lemon wedges and a sprig of coriander.


I am on another forum for this so I have pasted this for you. I have other's and would be willing to share them.
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Old November 28th, 2007, 08:27 PM   #2
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Default Chili Spiced Bean Salad Recipe

CHILI SPICED BEAN SALAD

The best part of this recipe is the yummy chili salad dressing. If you don't like beans you can pour the dressing over any kind of salad you like.





SALAD INGREDIENTS
1 (15 ounce) can of pinto beans
1 (15 ounce) can of kidney beans
1 (15 ounce) can of garbanzo beans
1 (15 ounce) can of corn
1 (4 ounce) can of diced Ortega green chiles
1/2 cup of sliced green onion
1/4 cup of finely chopped fresh parsley
1 cup of chopped or thinly sliced celery

CHILI DRESSING INGREDIENTS
3/4 cup of olive oil
1/2 cup of wine vinegar
1 clove of garlic, finely chopped
1-1/2 teaspoons of salt (I use less)
1 teaspoon of chili powder
1 teaspoon crushed oregano leaves
1/4 teaspoon ground cumin
1/8 teaspoon of Tabasco sauce

OPTIONAL GARNISHES
Shredded cheddar cheese
Sliced black olives
Sliced green onion
Green or red pepper rings
Slices of avocado
Sour cream

INSTRUCTIONS:
Pour the canned beans and corn in a colander and rinse gently but thoroughly with water, to remove all of the canning liquid. Drain very well. Mix beans and corn with remaining salad ingredients. In a separate bowl or jar, mix or shake all of the dressing ingredients together. Pour dressing over salad and chill for at least six hours.

SERVING SUGGESTIONS
Serve the salad on a platter, bowl, or individual salad plate lined with butter lettuce leaves. Another idea is to serve the salad stuffed inside raw red, green, or yellow pepper halves, or inside hollowed out or quartered tomatos. Garnish the top of the salad with any or all of the optional garnish ingredients listed above. I usually garnish with a combination of cheddar and jack cheeses mixed with sliced black olives, sliced green onions, and chopped tomatoes, but the garnishes are totally optional.

MAIN DISH VARIATION:
You can add brown rice to this salad to make it a more complete source of protein. Steam brown rice and chill it overnight before adding it to the salad.


Last edited by Kathie Fry; November 29th, 2007 at 02:41 PM.
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Old November 29th, 2007, 01:45 PM   #3
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dayum that looks good! And I just had a huge breakfast. Do you think you could eat it as kind of like a salsa, you know, with some nice crunchy salty chips.
(no, I do not have the munchies)
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Old November 29th, 2007, 03:23 PM   #4
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Sure, serving it with tortilla chips is a great idea, although it would be a very chunky salsa. You could also arrange it around a big pile of guacamole in a shallow bowl and serve that whole thing with chips. Now you're making me hungry!

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Old November 29th, 2007, 03:49 PM   #5
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Kathie,

that dressing sounds too good, and yes it is a must try.
thank you!

with homemade chicken mole and some other sides that is fantastic!
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Last edited by pastskater; December 1st, 2007 at 04:00 AM.
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Old December 1st, 2007, 04:00 AM   #6
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ORANGE SALAD

3 Navel oranges
3 Blood oranges
1 medium Red onion; sliced into Paper-thin rings
8 large Fresh basil leaves; shredded
3 tablespoon olive oil extra virgin
pepper freshly ground
Peel the oranges, and remove all the pith. Slice into 1/4-inch-thick rounds. Arrange the slices on a large, shallow platter. Lay the onion slices on top of the oranges and sprinkle with the shredded basil. Drizzle the olive oil over the salad, and season generously with black pepper. Cover and let stand at room temperature for at least 2 hours before serving for the flavors to marry. This recipe yields 4 to 6 first course or side dish servings
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Old December 23rd, 2007, 02:20 PM   #7
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Chicken salad (Waldorf style)

makes 2 servings
Ingredients:
2 cups diced boneless, skinless chicken breast
2 cups diced apples (red or green)
1/2 cup chopped walnuts
1/2 cup chopped celery
1/2 cup mayonnaise
4 tablespoons honey
3 tablespoons Dijon mustard
Dash of rosemary

Instructions:
Cook the diced chicken in 1 tablespoon of olive oil in a skillet. Let cool.

In a big bowl, combine cooled chicken, apples, walnuts, and celery.

In a small bowl, combine the mayonnaise, honey, mustard, and rosemary.

Fold the mayonnaise mixture into the chicken mixture and serve chilled over a red lettuce leaf.
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Old January 9th, 2008, 04:58 PM   #8
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This man was an actor and then retired to open The Racquet Club here in California.

CHARLES FARRELL SALAD

PEAR VINEGAR
SALAD OIL
LEMON
SALT, PEPPER
LETTUCE
BACON
ROQUEFORT CHEESE
TOMATOES
AVOCADOES

1. In a wooden bowl place; 1 med. head lettuce, finely chopped
2. Arrange the following 4 ingredients on top of the lettuce in separate wedge-shaped sections: 8 slices crisp bacon, crumbled, ¼ lb. Roquefort cheese, broken into bits, 3 medium tomatoes, peeled, seeded, and diced, and 2 avocados, peeled, seeded, and diced.

PRESENTATION:
This salad bowl is handsome for a buffet, as the red brown, white and pale green sections make a striking design. For this reason, the salad is not tossed beforehand. It is dressed at the table with 2 parts salad oil, 1 part pear vinegar, a little lemon juice, salt, and freshly ground pepper. to taste. IF you can’t mix a dressing by eye in that way, measure out ingredients to make ½ cupful, but don’t use quite all of it-unless you like drowned salad.


this is too good!
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Old January 9th, 2008, 10:15 PM   #9
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WAX BEAN, MUSHROOM, AND SUMMER SAVORY SALAD

8 oz/225 G MUSHROOMS
4 TBSP.Extra virgin olive oil
1 clove garlic, crushed
8 oz/225 g canned wax beans, drained and rinsed
2 tbsp fresh lemon juice
scant ½ c. fresh summer savory leaves, slightly bruised
salt and freshly ground pepper

to serve
green salad, fresh whole wheat rolls

Was or wipe the mushrooms and slice them.

Heat half of the olive oil in a skillet. Cook the mushrooms with the garlic and a pinch of salt and pepper for 5 minutes.

Pour the mushrooms, and their juice into a bowl. Add the wax beans, the rest of the olive oil, the lemon juice, and savory leaves. Stir together lightly. Add salt and pepper to taste.

Serve with a green salad and fresh whole-wheat rolls.
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Old January 11th, 2008, 02:16 PM   #10
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CRAB SALAD
SERVES 8
Ingredients:
8 strips bacon 2 TBSP veg. oil
2 large onions, diced ¼ cup flour
3 cups fish stock (can use clam broth or
chicken or vegetable broth as substitute)
2 cups white wine
3 cups milk 3 cups cream 2 bay leaves
2 TBSP tomato paste 4 carrots, sliced
2 TBSP chopped tarragon
6 large potatoes,
peeled & cut into cubes
2 ½ lbs fresh crabmeat

Instructions:
Sautee bacon in a large pot with oil until crisp.
Remove bacon, set aside. Use oil in same pot to
sautee the onions (till golden). Stir flour into onion & oil with a whisk. Add stock, wine, milk, cream,bay leaves, tomato, tarragon, bacon, potatoes & carrots. Simmer on low, till potatoes & carrots are cooked then add the crabmeat last.
Bring to a boil & cook only 5 minutes more 1 pound jumbo lump crabmeat
1 medium onion chopped (Vidalia if in season)
Celery seed
Capers
Bay leaves
6 ounces cider vinegar
3 ounces Wesson oil
4 ounces ice water

Layer crab and onions, sprinkling each layer with celery seed and capers and tossing in a few bay leaves (2 or 3) in each layer. You can add salt and white pepper if you like.
Mix vinegar, oil and water and pour over crabmeat mixture.
Refrigerate overnight.
Note: I like to serve this on top of a thick slice of Creole tomato. I also serve a creole mayonnaise to go on top.
then serve hot immediately.
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Old January 12th, 2008, 11:17 PM   #11
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TROPICAL RICE SALAD

½ c. long-grain rice
salt and pepper
4 scallions
8 oz/225 g. canned pineapple
pieces in natural juice
7 oz/200g canned corn, drained
2 red bell peppers, seeded and diced
3 tbsp golden raisins

dressing

1 tbsp peanut oil
1 tsp hazelnut oil
1 tbsp light soy sauce
1 garlic clove, finely chopped
1 tsp chopped fresh gingerroot

Serves 4

Cook the rice in a large pan of lightly salted boiling water for 15 minutes, or until tender. Drain thoroughly and rinse under cold running water. Place the rice in a large serving bowl.

Using a sharp knife, finely chop the scallions. Drain the pineapple pieces, reserving the juice in a measuring cup. Add the pineapple pieces, corn, red peppers, chopped scallions, and golden raisins to the rice and mix lightly.

Add all the dressing ingredients to the reserved pineapple juice, whisking well, and season to taste with salt and pepper. Pour the dressing over the salad and toss until the salad is thoroughly coated. Serve immediately.
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Old February 4th, 2008, 01:56 AM   #12
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NICOISE SALADE

prep: 12-15 min. serves 4
INGREDIENTS
2 EGGS
12 SMALL NEW POTATOES
SALT
4 OZ/115 G GREEN BEANS
2 ROMAINE LETTUCES OR 3 BOSTON LETTUCES
7 OZ/ 200 G CANNED TUNA IN OIL
6 CANNED ANCHOVY FILLETS
4 TOMATOES
4 SCALLIONS
12 BLACK OLIVES
2 TBSP BOTTLED CAPERS, DRAINED
2 TBSP PINE NUTS

DRESSING:
6 TBSP. EXTRA VIRGIN OLIVE OIL
2 TBSP TARRAGON VINEGAR
1 TSP DIJON MUSTARD
1 GARLIC CLOVE, FINELY CHOPPED

1. Cook eggs, potatoes, and beans simultaneously. Place the eggs, in a pan an cover with cold water. Bring to a boil, then reduce the heat and boil gently for 12 minutes. cook the potatoes in a pan of lightly slated boiling water for 12-15 minutes, or until tender, and cook the green beans in a separate pan of lightly salted boiling water for 3-5 minutes.
2. Meanwhile, prepare all the remaining ingredients. Coarsely chop the lettuces, drain and flake the tuna, then drain the anchovies and halve them length-wise. chop the tomatoes and slice the scallions, to make the dressing place all the ingredients in a large salad bowl and beat well to mix.
3. Drain the beans and refresh in cold water. Add the salad bowl with the lettuces, tuna , anchovies, tomatoes, scallions, olives, and capers. Drain the eggs, cool under cold running water and set a side. Drain the potatoes and add to the salad. Lightly toast the pine nuts in a dry skillet, shaking the skillet frequently, for 1-2 minutes, or until golden. Sprinkle them over the salad. Shell and chop the eggs and add them to the salad.
4. Whisk the dressing again, add it to the salad, toss to coat, and serve.
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Old February 4th, 2008, 11:42 PM   #13
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TOMATO SALAD MEXICAN STYLE

1 lb 5 oz/ 600 g tomatoes, peeled, seeded, and coarsely chopped
2 onion, thinly sliced and pushed out into rings
14 oz/ 400 g canned kidney beans, rinsed and drained
1 fresh green chile, seeded and thinly sliced
3 tbsp chopped fresh cilantro
3 tbsp. olive oil
1 garlic clove, finely chopped
4 tbsp lime juice
salt and pepper

1. Place the chopped tomatoes and onion sliced into a large serving bowl and mix well. Stir in the kidney beans.
2.
Mix the chile, cilantro, olive oil, garlic, and lime- juice together in a measuring cup and season to taste with salt and pepper.
Pour the dressing over the salad and toss thoroughly.

Serve immediately or cover with plastic wrap and let chill in the refrigerator until required.
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Old February 15th, 2008, 02:02 PM   #14
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Yellow and Green Salad

Ingredients
8 cups torn mixed salad greens
2 grapefruit, peeled and sectioned
1 avocado, pitted, peeled, and sliced
2 tablespoons raspberry vinegar
2 tablespoons olive oil
1 tablespoon water
1 teaspoon sugar
1/8 teaspoon salt

Directions
1. On a large serving platter or six individual salad plates, arrange the mixed salad greens, grapefruit sections, and avocado slices.

2. For dressing, in a small bowl, whisk together vinegar, oil, the water, sugar, and salt. Drizzle dressing over the salad. Makes 6 servings.

3. Make-Ahead Tip: Prepare dressing as directed. Cover and chill for up to 24 hours. To serve, prepare salad. Whisk dressing; drizzle it over the salad.
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Old February 15th, 2008, 02:08 PM   #15
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Macaroni Salad

Ingredients

8 oz. dried elbow macaroni (2 cups)
1/2 lb. green beans, trimmed and cut into 1-inch pieces (2 cups)
1/4 cup lemon juice
1 Tbsp. Dijon-style mustard
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 cup olive oil
1/3 cup plain yogurt or dairy sour cream
5 oz. cubed cheddar cheese (1-1/4 cups)
1 cup fresh spinach leaves
1 large tomato, seeded and chopped (1 cup)
1/2 cup chopped green onions
1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crumbled

Directions
1. Cook macaroni according to package directions. Add green beans during last 5 minutes of cooking. Drain. Rinse with cold water; drain well.

2. For dressing, in a medium bowl whisk together lemon juice, mustard, salt, and pepper. Whisk in olive oil until thickened. Whisk in yogurt.

3. Add cheese, spinach, tomato, onions, and tarragon to macaroni. Add dressing; toss. Serve immediately or cover and refrigerate 2 to 24 hours. Makes 20 (1/2-cup) servings
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Old February 15th, 2008, 08:37 PM   #16
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Tomato, Basil and Fresh Mozzarella Salad
(Insalata Caprese)

Preparation and Cooking Time: a few minutes
Yield: enough for 4 persons

1/2 pound buffalo-milk mozzarella or bocconcini,
sliced into 1/4 inch thick rounds
a few fresh basil leaves, shredded- or
a pinch of dried oregano leaves for garnish
3 or 4 medium-sized ripe roma tomatoes
sliced into 1/4 inch thick rounds
sea salt
coarsely-ground black pepper
2 - 3 tablespoons extra virgin olive oil
12 - 15 whole fresh basil leaves


Decoratively arrange the slices of cheese, whole basil leaves and tomato slices in overlapping rings on a serving platter. Just before serving, sprinkle over the salt, the black pepper, drizzle with the extra virgin olive oil and garnish with the dried oregano or the with the shredded basil leaves.

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Old February 15th, 2008, 08:40 PM   #17
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South Indian Carrot Salad

4 large carrots
1 large hot green chili
1 teaspoon salt
3 teaspoons oil
3/4 teaspoon black mustard seeds
1 teaspoon cumin seeds
10 fresh curry leaves
1 teaspoon split urad dal
1/2 teaspoon yellow asafetida powder
2 tablespoons lemon juice


Combine the shredded carrots, the chili, fresh coriander leaves and salt in a large mixing bowl.

Place the oil in a small saucepan over moderate heat. When hot, sprinkle in the mustard seeds. When they start to crackle, drop in the cumin seeds, curry leaves and urad dal lentils. When the urad dal starts to darken to a golden brown, remove the pan from the heat, sprinkle in the yellow asafetida powder, swirl the pan momentarily, then pour the spices and oil into the carrot mixture. Pour in the lemon juice, combine well and serve.


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Old February 23rd, 2008, 04:28 PM   #18
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ORANGE DREAM DRESSING

Ingredients

1/2 cup plain yogurt
1/4 cup buttermilk
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon finely chopped red or green onion
1 tablespoon snipped fresh parsley
1 teaspoon sugar
1/8 teaspoon salt
Pinch ground cinnamon

Directions
1. In a medium bowl or screw-top jar combine yogurt, buttermilk, orange juice concentrate, onion, parsley, sugar, salt, and cinnamon. Using a whisk, stir until mixture is combined. (Or, cover jar and shake well.) Cover; refrigerate dressing until serving time. Makes about 3/4 cup (6, 2-tablespoon servings).
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Old February 23rd, 2008, 04:50 PM   #19
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YOUR CHOICE VINAIGRETTE

Ingredients

1/3 cup olive oil or salad oil
1/3 cup white or red wine vinegar, rice vinegar, or white vinegar
1 to 2 teaspoons sugar
1 tablespoon snipped fresh thyme, oregano, or basil, or 1/2 teaspoon dried thyme, oregano, or basil, crushed
1/4 teaspoon dry mustard or 1 teaspoon Dijon-style mustard
1 clove garlic, minced
1/8 teaspoon black pepper

Directions
1.
In a screw-top jar combine oil, vinegar, sugar, herb, mustard, garlic, and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herbs. If using dried herbs, store covered in refrigerator up to 1 week. Stir or shake well before using.

2. Makes about 3/4 cup

3. Balsamic Vinaigrette: Prepare as above, except use regular or white balsamic vinegar. Makes about 3/4 cup.

4. Orange Balsamic Vinaigrette: Prepare Balsamic Vinaigrette as above, except reduce balsamic vinegar to 3 tablespoons. Add 1/2 teaspoon finely shredded orange peel and 1/4 cup orange juice.

5. Ginger Vinaigrette: Prepare as above, except use rice vinegar, substitute 2 teaspoons honey for the sugar, and use 1 teaspoon grated fresh ginger instead of the herb. Add 2 teaspoons soy sauce.

6. Raspberry Vinaigrette: Prepare as above, except use raspberry or red wine vinegar instead of the listed vinegar options, omit the sugar, and add 3 tablespoons seedless raspberry preserves.
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Old March 2nd, 2008, 04:35 PM   #20
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Watergate Salad

1 small Lime Jell-O Mix well (dried) in sm. bowl
1 small Pistachio pudding

24 oz cool whip thawed Mix well in very large bowl
8 oz sour cream

16 oz crushed pineapple – do not drain
2 cup miniature marshmallows
8 oz chopped walnuts

In the small bowl of mix jell-o and pudding add pineapple mix well with a wisk. Add it to the large bowl of cream mix thoroughly for even flavor. Add rest of ingredients. Chill over night or freeze for 1 hour to set up.
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