PASTA SALAD W/ TOMATO AND BASIL 19-06-15

PASTA SALAD W/ TOMATO AND BASIL

Ingredients:

10 ounces small shell pasta, cooked and well drained
6 medium chopped plum tomatoes (juices reserved)
1 bunch minced scallions
4 crushed garlic cloves
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
Salt
Freshly ground black pepper
1 cup chopped olives
1/2 cup freshly grated Parmesan cheese

Directions:

Combine all of the ingredients in a large bowl. Serve immediately at room temperature, or cover and refrigerate for up to 24 hours before serving.

Yield: 8 servings

Black Bean Salad 18-06-15

Black Bean Salad

Ingredients:

1 (12-ounce) can Shoe Peg corn, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can tomatoes with green chiles, drained
3 green onions, chopped
1 Tablespoon red wine vinegar
1 Tablespoon olive oil

Directions:

Combine the corn, beans, tomatoes, green onions, vinegar and olive oil in a salad bowl and mix well. Serve at room temperature or chilled.

Serves: 6

Bleu Cheese Salad Sherbet 22-05-2015

Bleu Cheese Salad Sherbet

Ingredients:
1-1/2 cups sugar
3/4 cup lemon juice
1 cup light cream
1 (4-ounce) package Bleu cheese, crumbled
2-1/2 cups milk

Directions:

Combine sugar and lemon juice. Blend cheese, milk and cream. Add to sugar mixture. Pour into 2 ice cube trays. Freeze until firm. Break into chunks and beat with mixer until smooth. Return to trays and freeze until firm. Serve sherbet in small scoops with fresh fruit.

Serves: 6 - 8

Salmon Salad

Salmon Salad

Ingredients:

1 can (1 pound) red salmon

2 hard-cooked eggs, chopped

1 Tablespoon cider vinegar

1 Tablespoon lemon juice

1/2 teaspoon salt

2 soup pickles, chopped

1 teaspoon Worcestershire sauce

2 Tablespoons chopped onion

2 ribs celery, chopped

Directions:

Mix all ingredients together and chill for several hours before serving. Serve with mayonnaise.

Serves: 3 - 4

28-04-2015

Bleu Cheese Salad Sherbet

Bleu Cheese Salad Sherbet

Ingredients:

1-1/2 cups sugar
3/4 cup lemon juice
1 cup light cream
1 (4-ounce) package Bleu cheese, crumbled
2-1/2 cups milk

Directions:

Combine sugar and lemon juice. Blend cheese, milk and cream. Add to sugar mixture. Pour into 2 ice cube trays. Freeze until firm. Break into chunks and beat with mixer until smooth. Return to trays and freeze until firm. Serve sherbet in small scoops with fresh fruit.

Serves: 6 - 8

Edamame Salad 20-03-2015

Edamame Salad

Ingredients:

1-1/2 cups cooked shelled edamame beans
(about 20 ounces of pods)
3 large carrots, coarsely grated
1/3 cup thinly sliced green onions
2 Tablespoons chopped fresh cilantro
2 Tablespoons rice vinegar
2 Tablespoons fresh lemon juice
1 Tablespoon vegetable oil
1 teaspoon minced garlic
Salt and pepper to taste

Directions:

Toss the edamame beans, carrots, green onions and cilantro in a bowl. Whisk the vinegar, lemon juice, oil and garlic in a small bowl. Add the vinaigrette to the bean mixture and toss to coat. Season with salt and pepper.

Chill, covered, until serving time. You may prepare up to 3 hours in advance and store, covered, in the refrigerator.

Note: Edamane, the Japanese name for fresh whole soybeans, is a trendy snack with major nutritional credentials. Look for the pods in the produce section or frozen in Asian markets, health food stores, or in any large grocery store.

Serves: 6
 

Bleu Cheese Salad Sherbet

 
Bleu Cheese Salad Sherbet

Ingredients:

1-1/2 cups sugar
3/4 cup lemon juice
1 cup light cream
1 (4-ounce) package Bleu cheese, crumbled
2-1/2 cups milk

Directions:

Combine sugar and lemon juice. Blend cheese, milk and cream. Add to sugar mixture. Pour into 2 ice cube trays. Freeze until firm. Break into chunks and beat with mixer until smooth. Return to trays and freeze until firm. Serve sherbet in small scoops with fresh fruit.

Serves: 6 - 8

Recipes: "COLD SUMMER TORTELLINI SALAD"

Recipes: COLD SUMMER TORTELLINI SALAD

INGREDIENTS:

1 pkg tortellini - 8 oz
1 tomato - peeled
3-4 slices hard salami
3-4 fresh mushrooms
4-5 black Greek olives, pitted
1 slice of mild cheddar cheese--1/2" thick
1 slice of mozzarelli--1/2" thick
1 slice of provolone cheese--1/2" thick
use any small pieces of veggies that you would like.
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2-3 tbsp cider vinegar
* 1 tsp hot red pepper flakes - (optional)

DIRECTIONS:

Peel and chop the tomato. Julienne the hard salami. Chop the olives. Cube the cheese into 1/2" cubes.  Clean and slice the mushrooms. Cook the tortellini according to package directions. Drain and rinse in cool water. Add the salad ingredients. In a small deep bowl add the oil, garlic, garlic salt, black pepper, vinegar and hot red pepper. Whisk until thoroughly mixed. Pour over the salad and mix well. Refrigerate for a few hours to blend flavors. Mix well again before serving. Garnish with fresh tomato wedges or orange slices and parsley.

Balboa Broccoli

 

Balboa Broccoli

Ingredients for Salad:

2 bunches fresh broccoli, broken into flowerets
1 pound bacon, cooked and crumbled
1 cup raisins
1 large chopped red onion
1-1/2 cups grated Cheddar cheese

Ingredients for Dressing:

1 cup mayonnaise
1/4 cup red wine vinegar
3 Tablespoons sugar

Directions:

Cook broccoli until crisp, yet tender, then drain well. Toss all ingredients together, including dressing, and refrigerate for 24 hours.

WINTER SALAD W/ SMOKED HAM & POMEGRANATE

WINTER SALAD W/ SMOKED HAM & POMEGRANATE

Ingredients:

1 medium red onion, sliced into thin rings rice vinegar
3 heads Belgian endive
1 small head each red leaf lettuce and curly endive
3 ounces smoked ham, cut into thin sticks
1 small Granny Smith apple, cored and thinly sliced
1 glove garlic
2 whole scallions
1 generous tablespoon Dijon mustard
extra-virgin olive oil to taste
1 large pomegranate, seeded

Directions:

Cover onion with rice vinegar. Soak 20 minutes. Wash, dry, and tear all but Belgian endive leaves into bite- sized pieces. Arrange greens on a large platter, with endive leaves here and there. Scatter with apple and ham. Drain vinegar into a blender, adding the garlic, scallions, and mustard. With blender running, add oil to taste. Season with salt and freshly ground black pepper.
Tuck onions into greens. Just before serving, drizzle dressing over the salad and finish with pomegranate.

Yield: 6-8 Servings

Category: Salads

Warm Spinach and Basil Salad 05-04-2014

Warm Spinach and Basil Salad

Ingredients:

6 cups spinach leaves
2 cups fresh basil
1/2 cup olive oil
2 cloves of garlic, minced
1/2 cup pine nuts
4 ounces prosciutto, chopped
Salt and pepper to taste
3/4 cup grated Parmesan cheese

Directions:

Combine the spinach and basil in a large salad bowl.

Heat the olive oil in a skillet over medium heat.  Add the garlic and pine nuts; mix well.

Saute until the pine nuts are brown.  Add the prosciutto; mix well.

Cook just until heated through, stirring constantly.  Pour over the spinach mixture, tossing to coat.  Season with the salt and pepper; sprinkle with the Parmesan cheese.

Serves: 6

Asparagus Salad Ring with Vinaigrette Dressing 24-03-2014

Asparagus Salad Ring with Vinaigrette Dressing

Ingredients for Asparagus Salad Ring:

2 cans (1 pound each) green asparagus
2 envelopes unflavored gelatin
1/2 cup cold water
2 cups liquid (juice from asparagus plus water)
3/4 cup mayonnaise
2 Tablespoons minced onion
1 cup heavy cream, whipped
1-1/2 teaspoons salt
Few dashes Tabasco
2 Tablespoons parsley flakes
3 Tablespoons lemon juice
1-1/2 cups slivered almonds

Ingredients for Vinaigrette Dressing:

3 Tablespoons finely chopped celery
1-1/2 Tablespoons chopped chives
1-1/2 Tablespoons chopped parsley
1 Tablespoon chopped pimientos
1 Tablespoon chopped sweet red pepper
1/2 clove garlic, crushed
1 teaspoon (or more) salt
Coarsely ground black pepper
3 drops Tabasco
Few dashes Worcestershire sauce
3 – 4 Tablespoons red wine vinegar
3/4 cup olive oil

To Prepare Asparagus Salad Ring:

Drain asparagus, reserving juice. Soften gelatin in cold water. Heat asparagus juice (and water to make 2 cups liquid). Dissolve gelatin in juice; refrigerate. When mixture is partially set, add mayonnaise, onion, whipped cream, salt, Tabasco, parsley flakes and lemon juice. Cut asparagus into small pieces and add to gelatin mixture. Add almonds and mix well. Spoon mixture into individual molds or into a 2-quart ring mold. Chill until firm. Serve with Vinaigrette Dressing spooned over salad.

Serves: 12

To Prepare Vinaigrette Dressing:

In a pint jar, combine all ingredients except olive oil; mix thoroughly. Add oil; shake vigorously. Shake dressing before serving.

Yields: 1-1/2 cups
 

Picnic Potato Salad

Picnic Potato Salad

Ingredients:

6 medium boiling potatoes
2 small onions, minced
3 sweet pickles, minced
1 jar (2-ounce) pimientos, drained and minced
Salt and pepper
Mayonnaise
1 teaspoon prepared mustard

Directions:

Boil unpeeled until just tender.  When cool, peel and cut into bite-sized pieces.  Combine with onions, pickles, pimientos, salt and pepper.  Flavor the mayonnaise with mustard and mix enough into the potato mixture to bind it.

Serves:  8

Cantaloupe and Avocado Salad with Chili Dressing 21-10-2013

Cantaloupe and Avocado Salad with Chili Dressing

Ingredients for Chili Dressing:

1/4 cup prepared chili sauce
1/4 cup honey
3 Tablespoons white vinegar
2 teaspoons Worcestershire sauce
2 teaspoons minced onion
1/2 cup canola oil

Ingredients for Salad:

1 small head butterhead lettuce, torn
1 small red leaf lettuce, torn
1/2 cup chopped celery
1 small cantaloupe, sliced
1 large avocado, sliced

Directios:
For the dressing, combine the chili sauce, honey, vinegar, Worcestershire sauce and onion in a bowl and mix well. Add the canola oil and whisk until blended. Chill, covered, in the refrigerator. Whisk before serving.

For the salad, toss the lettuce and celery in a large salad bowl. Add the desired amount of dressing and toss to coat lightly. Add the cantaloupe and avocado and toss gently.

Serves: 6

Greek Potato Salad 1549

Greek Potato Salad

Ingredients

1/2 cup olive oil
4 garlic cloves, minced
2 pounds red potatoes, peeled and cut into
1-1/2-inch pieces
1 (16-ounce) package frozen pearl onions,
thawed and drained
6 carrots, cut into halves lengthwise and cut into
1-1/2-inch pieces
4 (8-ounce) cans artichoke bottoms,
drained and cut into halves
1 cup kalamata olives, cut into halves, rinsed, dried
1/4 cup fresh lemon juice
2 teaspoons dill weed
Salt and freshly ground pepper to taste

Directions

Heat the olive oil and garlic in a large heavy saucepan over low heat. Add the potatoes, onions and carrots and mix well. Cook for 30 minutes or until the vegetables are tender, stirring occasionally. Stir in the artichokes. Cook for 2 to 3 minutes longer or until the artichokes are tender. Remove from the heat.

Add the olives, lemon juice and dill weed to the potato mixture and mix gently. Season with salt and pepper. Serve at room temperature.

Serves: 8 - 10

COLD SUMMER TORTELLINI SALAD

COLD SUMMER TORTELLINI SALAD

Ingredients:

1 pkg tortellini - 8 oz
1 tomato - peeled
3-4 slices hard salami
3-4 fresh mushrooms
4-5 black Greek olives, pitted
1 slice of mild cheddar cheese--1/2" thick
1 slice of mozzarelli--1/2" thick
1 slice of provolone cheese--1/2" thick
use any small pieces of veggies that you would like.
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2-3 tbsp cider vinegar
* 1 tsp hot red pepper flakes - (optional)

Directions:

Peel and chop the tomato. Julienne the hard salami. Chop the olives. Cube the cheese into 1/2" cubes. Clean and slice the mushrooms. Cook the tortellini according to package directions.
Drain and rinse in cool water. Add the salad ingredients. In a small deep bowl add the oil, garlic, garlic salt, black pepper, vinegar and hot red pepper. Whisk until thoroughly mixed. Pour over the salad and mix well. Refrigerate for a few hours to blend flavors. Mix well again before serving. Garnish with fresh tomato wedges or orange slices and parsley.

CHICKEN CAESAR SALAD

 
CHICKEN CAESAR SALAD

Ingredients

4 1 oz. slices French bread
Vegetable cooking spray
1/2 ts Garlic powder
2 lb Boneless chicken breasts
1/3 c Fresh lemon juice
1/4 c Red wine vinegar
1 tb Olive oil
1/4 ts Fresh ground pepper
5 cl Garlic
9 c Romaine lettuce
1/4 c Grated parmesan cheese

Directions

Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well. Bake at 350 degrees for 15 minutes or until lightly browned and set aside. Coat a large nonstick skillet with cooking spray; place over med- high heat until hot. Add chicken halves; saute 6 minutes on each side or until well done. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside. Combine lemon juice and next 4 ingredients in container of an electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons.

Yield: 7 Servings

Insalata Tricolore

 
Insalata Tricolore

Ingredients

2 bunches arugula, trimmed, washed and dried
2 heads endive,washed, dried and sliced
1 head radiccio, washed dried and chopped
1/2 cup extra virgin olive oil
3 tablespoons Italian-style red wine vinegar
Salt to taste

Directions

Combine arugula, endive and radiccihion in a large bowl. Drizzle oil and vinegar over the salad and season with salt. Toss.

Cute Images 

Green Bean and Potato Salad

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Green Bean and Potato Salad

Ingredients:

1 package frozen French-cut green beans, cooked and drained
4 medium potatoes, boiled, peeled and diced
1 medium onion, chopped
4 – 6 Tablespoons bacon drippings
3 – 5 Tablespoons vinegar
Salt and pepper
1/2 to 3/4 cup mayonnaise
1 small can (8 ounce) tiny whole beets or sliced beets
(optional)

Directions:

Mix warm beans, warm potatoes and onion. Add 4 Tablespoons bacon drippings and 3 Tablespoons vinegar. Taste for seasoning. Add salt, pepper, more bacon drippings or vinegar as needed. Let stand at room temperature for about 1 hour. (Bacon fat will congeal if salad is refrigerated too soon.) Then refrigerate salad. Just before serving, mix in mayonnaise. Garnish with drained beets if desired. A good change from potato salad.

Serves: 8

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