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Old March 7th, 2009, 12:53 AM   #121
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Med Tuna Salad


Ingredients:

4 cups mixed fresh greens
1/4 pound fresh green beans
12 ounces tuna (the new packets are nice)
2 tablespoons capers (optional)
1 can, 15 ounces, white beans-any type
1 large tomato, chopped
12 ripe Greek olives
snipped fresh chives
1/4 cup Italian dressing


Cook the green beans in lightly salted water
about 5 minutes or until JUST tender, drain.
Rinse with very cold water and drain again.
Place the greens on a platter with the beans
in the center. Rinse and drain the beans, then
arrange with the, tuna, and olives around those.
Top with the capers and chives. Serve with the
dressing. Notes: this salad often doesn't have
greens but I really like it this way. You can leave
off the beans if you wish and it's good too. Good
Seasons makes a great no fat Italian dressing that
you make fresh.
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Old March 7th, 2009, 12:53 AM   #122
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GREENS & GRAPES SALAD



Ingredients:

1 cup seedless red or green grapes
2 tsp. olive oil
1 tablespoon wine vinegar
1 tablespoon lemon juice
2 tablespoons water
1 shallot, chopped (can sub tbsp. mild onion)
2 tsp. prepared mustard
1/4 tsp. crushed dried tarragon
4 cups torn mixed salad greens
2 tsp. walnut or pecan pieces
Croutons or toasted crusty bread


Rinse grapes-remove any stems and set
aside. Whisk together the oil, vinegar, lemon
juice, water, onion, tarragon and pepper until
well blended. Combine the greens, grapes
and nuts in a salad bowl. Serve with dressing
and croutons or toasted/broiled bread. Notes:
You can add Parmesan cheese, or use another
herb such as oregano or basil.
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Old March 7th, 2009, 12:54 AM   #123
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Italian Salad & BREAD


Ingredients:

1 loaf crusty bread
1 cup chopped tomatoes
1 cup cucumber - peeled and seeded
1 cup thinly sliced red onion
3 cups salads greens, torn
1 clove garlic, minced (optional)


Pull apart or chop the bread into bite-size pieces. I like
using a really crusty, even day old, artisan or Italian
type bread. They come in great flavors-basil, garlic,
etc, and will be marked down the next day. Combine
the bread, cucumbers, red onions and garlic in a large
salad bowl. Add the tomatoes at the table. This is nice
with a simple Italian dressing or vinaigrette. You can
also throw in sprigs of fresh herbs such as oregano,
thyme or basil.

Mixed Salad


Ingredients

2 hardboiled eggs
2-3 cups assorted salad greens
1/2 yellow bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small cucumber, julienne thinly
2 large carrots, shredded
Ranch or Thousand Island Dressing


Peel and chop the hardboiled eggs and set aside.
Place the torn lettuce on each plate. Mix together
the peppers, the cucumber and the carrots. Top
the lettuce with a handful of this mixture. Top that
with the eggs-a little on each salad. Serve the
dressing on the side.
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Old March 28th, 2009, 04:08 PM   #124
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CORN SALAD

2 cups cooked sweet corn
1 cup cooked green peas
1 cup diced cucumber
2 tbs. chopped green onions or chives
1 clove garlic
1/4 cup salad oil
2 tbs. vinegar
salt & pepper
Cayenne pepper

Drain the cooked vegetables well and mix with the cucumber. Shake the oil & vinegar together in a screw top jar with salt & pepper and Cayenne pepper and dress the vegetables with this, tossing lightly until all are coated. Serve cold.
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Old March 28th, 2009, 04:11 PM   #125
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TACO SALAD OLE


1 head lettuce, shredded
4 tomatoes, chopped
1 medium onion, diced
8 oz cheddar cheese
1 lb hamburger
1 can kidney beans
1 can corn
1 large bag of Doritos (or other taco type chips)
1/3-1/2 bottle Italian dressing
1 package taco seasoning (Lawry's or other)

Brown hamburger with onions, adding taco seasoning when almost fully browned. Drain and add beans (include the juice), and corn (don't include the juice), and let the mixture cool in a bowl in the refrigerator.

Add lettuce, tomatoes, cheese, hamburger mixture, and italian dressing to a large bowl. Mix well. Mix Doritos into the salad just before serving, so they're slightly crisp. Serve with sour cream, salsa, chips. If you like "hot and spicy", add some chopped jalapeno peppers to the hamburger mixture.
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Old May 2nd, 2009, 03:42 PM   #126
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Wilted lettuce

1/2 c. cider vinegar
Scant 2 T. sugar
1/2 t. salt
1/2 t. freshly ground black pepper
6 slices bacon
Crisp greens, such as romaine, cress, arugula, purslane,
or Bibb, washed and thoroughly dried
1/2 c. small basil leaves, or 4 or 5 large leaves
2 T. chopped fresh parsley
Mix the vinegar, sugar, salt and pepper in a small bowl.
Cook the bacon in a stainless steel or enamel frying pan,
until crisp. Lift the bacon from the pan and drain on paper
towels. Discard all but 1/2 tablespoon of the fat, which
should be left in the pan.
Break up enough greens for 4 servings and place in a
bowl with the basil. Set the bowl near the stove. Crumble
the bacon. Raise the heat under the pan with the bacon fat to
high and add the vinegar mixture. Stir and heat to boiling.
Immediately pour the hot dressing over the greens and toss.
Sprinkle the crumbled bacon and chopped parsley over the
salad and serve at once.
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Old July 3rd, 2009, 03:18 PM   #127
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HAWAIIAN MACARONI SALAD
SERVES 8 TO 10

low fat milk or mayo will make the dressing too thin

2 C. WHOLE MILK
2 C MAYONNAISE
1 TBSP BROWN SUGAR
SALT AND PEPPER
1 LB ELBOW MARCARONI
Ĺ C CIDER VINEGAR
4 SCALLIONS, SLICED THIN
1 LARGE CARROT, PEEELED AND GRATED
1 CELERY RIB, CHPD FINE

MAKE DRESSING:
WHISK 1 Ĺ C. MILK, 1 CUP MAYONNAISE, SUGAR, Ĺ TSP SALT AND 2/3 TSP PEPPER IN BOWL.

COOK PASTA, bring 4 qrts water to boil in large pot. Add 1 tbsp salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.

MAKE SALAD: Add scallions, carrot, celery, remaining milk and mayo to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate covered, for at least 1 hour or up to 2 days.
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Old July 30th, 2009, 02:35 AM   #128
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Bing's Waldorf Salad *Crosby

(for those that don't know it, he is one of my idols)

Ingredients
1 cup mayonnaise
1 tbsp. lemon zest
2 tbsp. lemon juice
salt and pepper to taste

2 Granny Smith apples, peeled, cored, and thinly sliced
1 c. chopped celery
1 c. diced radish
1 c. dried cranberries
1/2 c. diced red onion
4 c. mixed baby lettuces
2 c. watercress
1/2 c. candied walnuts
6 radicchio leaves
1 c. blue cheese crumbles

Preparation
In a small bowl, mix mayonnaise, lemon zest, and lemon juice. Season to taste with salt and pepper. Refrigerate while you prepare the ingredients for the salad.

Toss apples, celery, radish, cranberries, and red onion together with the dressing to coat. Fold in lettuces, watercress, and candied walnuts. Place a radicchio leaf on each plate. Smoon salad into the center of each leaf, and top with blue cheese.

Serves 6.
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Old November 5th, 2009, 03:12 AM   #129
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SMACK' N SALAD
4 oz hard salami, julienned
2 cups cooked shell macaroni
1 cup chopped celery
1 cup cherry tomato halves
1 cup whole pitted ripe olives
1/2 cup finely chopped green pepper
1/4 cup chopped onion
1/2 cup italian salad dressing
1 tsp salt
combine all ingredients, toss lightly, chill
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Old November 12th, 2009, 03:22 PM   #130
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SPICY COLESLAW WITH NUTS

3/4 cup mayo
1 tbsp dijon mustard
2 tbsp cider vinegar (he called for lemon juice, I like this better)
1/2 tsp ground cumin
1/2 tsp chipotle powder (he called for cayenne; I like this better)
1 tsp sugar or sugar substitute (I use Splenda) - adjust to personal taste
salt and pepper to taste

1 bag coleslaw mix
1 cup pecan halves, toasted, cooled then chopped slightly.

The pecans really make this good, but I leave them out and still like it (just because I just don't always feel like toasting them and I don't always have them on hand).
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Old December 18th, 2009, 12:40 PM   #131
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BEET & APPLE SALAD WITH DILL DRESSING
3 tablespoons red wine vinegar
1 tablespoon minced fresh dill
3 medium beets, steamed, peeled, and julienned
1 small lemon
1/4 cup non-fat plain yogurt
2 apples, cut into 1/8-inch slices
1/4 cup mayonnaise
1 head romaine or leaf lettuce
1 small clove garlic, minced
1/4 cup toasted walnuts, chopped
Salt and pepper


Drizzle vinegar over cooked beets; refrigerate overnight. Mix yogurt, mayonnaise, garlic, and dill in a small bowl. Season to taste with salt and pepper; set aside. Squeeze lemon juice over apple slices. Place greens on platter. Arrange apple slices and julienned beets over the greens; top with toasted walnuts. Drizzle salad with dressing and serve. Serves 4.
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Old December 19th, 2009, 06:33 AM   #132
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LIME -ORANGE Dressing

Ingredients
2 tablespoons juice from 1 orange
2 tablespoons juice from 1 lime
1 small shallot , minced (about 1 1/2 tablespoons)
1 tablespoon minced fresh cilantro leaves
1/8 teaspoon red pepper flakes
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
Table salt

Instructions
Combine orange juice, lime juice, shallot, cilantro, and red pepper flakes in medium bowl. Slowly whisk in vegetable and olive oils. Season with salt to taste.
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Old January 24th, 2010, 02:13 PM   #133
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LENTIL SALAD "SPICY"

1 lb lentils; picked over and rinsed
1 medium onion; peeled
6 cloves
2 medium carrots; cut into 4 pieces each
1 tsp oregano
2 whole bay leaves
2 clove(s) garlic; minced
1 tsp salt
1/2 cup(s) extra virgin olive oil
1/3 cup(s) balsamic vinegar
1/2 cup(s) cooked wild rice
3/4 cup(s) pine nuts; toasted
2 cup(s) cherry tomatoes; halved
1 habanero chile; seeded and minced
1/2 cup(s) feta cheese; crumbled
2/3 cup(s) chives; snipped, OR
1/2 cup(s) scallions; thinly sliced
1/2 tsp freshly ground black pepper; (to taste)
1/2 tsp salt; (to taste)
1/2 cup(s) cilantro (fresh); chopped

A. Place the cleaned lentils in a 3-4 qt. saucepan with water to cover by a couple of inches. Stick the cloves into the onion, then add to the lentils along with the carrots, oregano, bay, garlic, and salt. Bring to a boil, reduce to a simmer, and cook, partially covered, for 20-45 min., depending on the type of lentil - you want them cooked through, but not mushy. The brown are done in about 20 min., and can get overdone quickly, so check often. The chana dal - the best ones I have found for this - take longer, and keep some texture. When done, drain well, remove the onion and carrots, and stir in the olive oil, followed by the vinegar, and let cool.

B. When cooled to room temp., add the wild rice, pine nuts, tomatoes, habanero, feta, and chives, and mix well; chill. When ready to serve, season to taste with the salt and pepper (also adding more vinegar, if necessary), and stir in the cilantro.

Note: IMO, chana dal is the best lentil to use in this and other salads, since it keeps it's shape a lot longer, and doesn't turn to mush. When using chana dal, I usually add the wild rice 5 min. after the lentils start to simmer, as they will then finish at about the same time in the same pot.

The cilantro in this tends to lose it's flavor as it sits in the fridge, so if you are not using all at once I have found it best to simply add a couple of tsp. per bowl as I am eating it. Scallions, if used, become too strong, so I did the same thing with those in the beginning (original recipe had scallions), but chives keep their flavor, without going bad, so I always use those now. And if you can get garlic chives, they are even better!
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Old February 21st, 2010, 12:04 AM   #134
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Salad with Beef




1/2 cups olive oil
1/2 cup white wine vinegar
1/4 cup minced fresh parsley leaves
1 1/2 t salt
1 t sugar
1 t black pepper
2 garlic cloves chopped
2-oz tin flat anchovy fillets including oil
3 lbs. new potatoes
4 cups cubed cooked cold roast beef
1 basket (about 24) cherry tomatoes
2 cups chopped scallions
1/3 cups drained capers
1/3 cup chopped fresh parsley leaves
6 oz. oil-cured black olives
Salt and pepper to taste
Romaine lettuce

In a food processor, blend oil, vinegar, minced garlic, fresh parsley leaves, salt, sugar, pepper, and anchovy fillets including oil until well combined. In a kettle, cover new potatoes with cold, salted water, bring water to boil and cook potatoes for 15 minutes or until just tender-- cool and cut into 1" cubes. In a large ceramic or glass bowl, combine potatoes and anchovy vinaigrette and toss several times. Marinate at least 3 hours or overnight. Add to the bowl roast beef, cherry tomatoes, scallions, capers, remaining parsley leaves, olives, and salt and pepper to taste. Combine salad well and serve on romaine lettuce leaves. Serves 8.
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Old April 9th, 2010, 03:33 AM   #135
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CHERRY TOMATOE SALAD "greek"

serves 4 to 6
If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes from the supermarket. Cut grape tomatoes in half along the equator (rather than quartering them). If you donít have a salad spinner, after the salted tomatoes have stood for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. If you have less than 1/2 cup juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (the cooking time will be shorter).
2 pints ripe cherry tomatoes, quartered (about 4 cups; see note)
Salt
1/2 teaspoon sugar
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1/2 teaspoon dried oregano
1 medium shallot, minced (about 3 tablespoons)
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
Ground black pepper
1 small cucumber, peeled, seeded, and cut into 1/2-inch dice
1/2 cup chopped pitted kalamata olives
4 ounces feta cheese, crumbled (about 1 cup)
3 tablespoons chopped fresh parsley leaves
1. Toss the tomatoes, 1/4teaspoon salt, and sugar in a medium bowl; let stand for 30 minutes. Transfer the tomatoes to a salad spinner and spin until the seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute the tomatoes several times during spinning. Return the tomatoes to the bowl and set aside. Strain the tomato liquid through a fine-mesh strainer into a liquid measuring cup, pressing on the solids to extract as much liquid as possible.
2. Bring 1/2 cup of the tomato liquid (discard any extra), garlic, oregano, shallot, and vinegar to a simmer in a small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes. Transfer the mixture to a small bowl and cool to room temperature, about 5 minutes. Whisk in the oil and pepper to taste until combined. Taste and season with up to 1/8teaspoon salt and set the dressing aside.
3. Add the cucumber, olives, feta, dressing, and parsley to the bowl with the tomatoes; toss gently and serve.
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Old June 13th, 2011, 04:55 AM   #136
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Default Endive and beet salad

SERVES 4
ENDIVES
COOKED BEET
PARSLEY
OLIVE OIL
WINE VINEGAR
TARRAGON
CHERVIL
SALT, PEPPER
SALAD
1. Wash: 4 heads of endive, keeping them whole. Shake well and dry throroughly in a towel.
2. Cut endives in quarters lengthwise and then into pieces about 2 inches long.
3. Put endive spears in wooden salad bowl. Add: 1 cooked beet, cut in very thin slices. Sprinkle with: 2 tsp finely chpd parsley, 2 tsp finely chpd tarragon, and 2 tsp finely chpd chervil. (If you canít get all of these herbs, at least use the parsley.)
PRESENTATION:
Just before serving, sprinkle salad with Ĺ tsp salt and 1/9 tsp freshly ground pepper. Pour over it: 3 tbsp olive oil, mixing well to coat all the salad. Add: 1 Ĺ tbsp wine vinegar and mix to blend all thoroughly. This can be done ta the table.
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