on July 31st, 2010 by admin
COUNTRY GARDEN SALAD
Dressing:
3/4 CUP MAYONNAISE
2 Tablespoons Chili sauce
2 Tablespoons green peppers, chopped
1 Tablespoon onion, chopped fine
1 teaspoon lemon juice
6 cups Salad greens -assorted lettuce & spinach – Torn into bite-size pieces
1/2 cup carrot sticks or grated
½ cup cherry tomatoes – cut in half or quartered
10 ounces canned chunk chicken
Combine all ingredients for dressing and chill.
Combine remaining ingredients
Serve with dressing. Makes about 8 cups
WATERMELON with WATERCRESS DRESSING
¼ – 1/2 fresh, ripe Watermelon
Dressing:
2 cups fresh watercress, chopped
½ onion, chopped fine or sliced thin
¼ cup fresh mint, chopped fine
1 Tablespoon olive oil
Dash salt
Dash pepper
Cut watermelon into bit-size chunks.
Just before serving, combine Dressing ingredients.
Ladle dressing over melon. Serves 6
CHILLED GREEN BEAN SALAD
1 pound fresh green beans
½ cup red pepper, diced
½ cup green onions,
sliced with tops
¼ cup apple juice
2 Tablespoons cider vinegar
½ teaspoon pepper
1/8 teaspoon oregano
Wash, trim, and cut beans into bite size pieces.
Boil in water-5-8 minutes. Drain
Combine green beans with remaining ingredients.
Chill in refrigerator overnight. Serves 6.
SUNSHINE SALAD
5 cups fresh spinach, washed
½ cup red onion, sliced thin
½ red pepper, sliced thin
¾ – 1 cucumber, sliced
2 oranges, peeled & chopped into bite-size pieces
½ cup vinaigrette dressing
Toss all ingredients together.
Add dressing and toss again.
Serve immediately. Serves 4-5
TANGY CUCUMBERS
4 cucumbers
Dressing:
¼ cup vinegar
2 Tablespoons olive oil
½ Tablespoon Lemon peel, shredded (optional)
1 Tablespoons lemon juice
1 ½ teaspoons ginger (fresh grated is best)
1 ½ teaspoons sugar
½ teaspoons pepper
½ teaspoon sesame oil, toasted
½ teaspoon salt
¼ teaspoon red pepper, crushed
Combine ingredients for Dressing and stir.
Cut cucumbers into bite-size chunks or slices.
Add dressing and toss.
Chill 2-12 hours. Serves 6-12.
PINEAPPLE SLAW
¼ cup vinegar
1 teaspoon sugar
½ teaspoon celery seed
Dash salt
Dash pepper
3 cups cabbage, shredded
1 ¼ cup pineapple, crushed & drained
¼ cup pimiento, diced
Combine vinegar, sugar and spices; mix well.
Pour over cabbage.
Add pineapple and pimiento to cabbage and toss.
Serves 6-8.
TOMATO-TARRAGON VINAIGRETTE SALAD
Purchased Tarragon Vinaigrette dressing or use following recipe.
Salad greens or lettuce cups
Red tomatoes, cut into wedges or slices
Yellow tomatoes, cut into wedges
Cherry tomatoes, whole or cut into half or quartered
Onion, sliced thin
Dash salt (optional)
Dash pepper (optional)
Place mixed greens or lettuce cups on each salad plate
Arrange the tomatoes on the greens
Top with the onion slices
Sprinkle the salt and pepper
Spoon the dressing over top
Tarragon Vinaigrette Dressing:
½ cup olive oil
¼ cup wine vinegar
1 Tablespoon fresh tarragon, chopped fine
1 Tablespoons fresh chives, chopped fine
½ teaspoon mustard
Combine all ingredients and refrigerate
SPINACH & WALNUT SALAD
4 cloves garlic, sliced
½ cup walnuts, chopped
4 Tablespoons olive oil
2 (10 ounce) packages fresh spinach – wash & remove stems.
4 Tablespoons red wine vinegar
½ cup Parmesan cheese
In skillet, saute garlic & walnuts in oil, 2-3 minutes.
Add spinach and vinegar and saute an additional 2 minutes
Top with cheese
(Variation – Saute garlic & walnuts in oil.
Add vinegar to fresh spinach and mix. Then add garlic & walnut mixture .
Top with Cheese.) Serves 6-8
CHERRY-MARSHMALLOW SALAD or PURPLE PASSION SALAD
Black Cherries – pitted & drained, fresh or canned, reserve ¼ cup juice
1 can (20 oz) pineapple chunks, drained
1 cup mini marshmallows
1 cup nuts, chopped
8 ounces cream cheese
8 ½ ounces Whipped topping
Thin cream cheese with cherry juice
(Add more juice, if needed)
Mix fruit, marshmallows & nuts into cheese mixture
Fold in whipped topping
Chill Serves 6-8
Tags:
recipes,
salads salad recipes,
summer salads,
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