Archive for the ‘Salad’ Category
Hungarian Cucumber Salad
March 6th, 2010 | 
Author: 
Ingredients
2−3 cucumbers, sliced
2 tsp salt
3 tbsp cider vinegar
1 1/2 tsp sugar
1/4 tsp paprika
1/4 tsp white pepper
1/2 clove garlic, minced
4 fresh green onions, diced
1 cup thick sour cream
1/4 tsp paprika
Preparation
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Deli Potato Salad
Ingredients
6 to 10 potatoes, boiled, cooled and cut in chunks
3 hard boiled eggs, chopped
1/2 lb salami, ham, or other favorite deli meat, cut in chunks
3 dill pickles, chopped
1 onion, chopped
2 apples, cored and chopped
3 tbsp mayonnaise
3 tbsp red wine vinegar
Salt and fresh ground pepper to taste
Paprika
Preparation
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Antipasto Pasta Salad
Ingredients
1 lb shell, bowtie or elbow macaroni pasta
1/4 lb Genoa salami, chopped
1/4 lb pepperoni, chopped
1/2 lb Asiago or Italian sharp cheese, diced
1 (6 oz) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 (6 oz) Italian dressing mix (Good Seasons)
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tbsp dried oregano
1 tbsp dried parsley
1 tbsp grated Parmesan cheese
Salt
Ground black pepper
Preparation
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African Jollof Rice
Ingredients
1 lb stew beef
1/2 lb chicken
1/2 lb pork
1/2 tsp thyme
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 large onions
1 green pepper
2 (6 oz.) cans tomato paste
1/2 cup vegetable oil
1/2 lb rice
Preparation
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Pasta-Salmon Salad
Ingredients
1/2 cup plain low-fat yogurt
1/4 cup light mayonnaise
1/4 cup snipped fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoons salt
1 can (14-3/4 ounces) salmon, drained
1 cup frozen peas, thawed
10 ounces penne pasta, cooked according to package directions or preferred taste, drained
Preparation
Combine yogurt, mayonnaise, dill, lemon juice, and salt in a large serving bowl. Add salmon and peas. Add pasta to bowl and toss to combine.
[Image: www.bumblebee.com]
Spicy Fruit Salad
Ingredients
1 − 16 ounce can of peaches
2 − 3 inch long cinnamon sticks
3/4 tsp of allspice
2 large navel oranges
2 large pink grapefruits
1 small pineapple
2 pints of strawberries
3 kiwi fruits
2 tbsp of crystallized ginger root
Preparation
Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl. Over medium−high heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit. Grate peel from 1 orange, set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes; drop sections into bowl. Cut peel and core from pineapple; cut fruit into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover and refrigerate until ready to serve.
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Grilled Caribbean Chicken Salad
Ingredients
4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips
Preparations
Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4−5 minutes per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo (see below) and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.
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Avocado Orange Salad with Fruit French Dressing
Ingredients
4 large ripe navel oranges
1 large avocado
1 head lettuce
1⁄2 cup fruit French dressing
Preparation
Peel, segment and place oranges in a medium bowl. Remove seeds carefully. Peel and slice avocado, place in bowl, cover and refrigerate. Tear lettuce leaves into bite size pieces; place in a large salad bowl, arrange orange segments and avocado slices atop. Chill for 1 hour and serve.
Country Style Chicken Pasta Salad
Sharing what I had for dinner today.
There is a saying in Jamaica, “Tun Yuh Hand and Mek Fashion”. In other words use what you have and be creative.
You my valued visitors may have a special way of making chicken pasta, but I used my favorite ingredients to concoct this recipe. I like using mayonnaise so I used it as my salad dressing, but a salad dressing of your choice can be substituted. Read the rest of this entry »
Citrus Curry Rice Salad
Ingredients
1 can mandarin oranges (10 oz)
1 cup water
1/4 cup raisins
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried tarragon
1 1/2 cup instant brown rice
1 cucumber, peeled, seeded & chopped
1/4 cup sliced celery
1/4 cup sliced green onion
1/4 cup chopped pecans (can be toasted)
1/4 cup plain non-fat yogurt
Preparation:
Drain oranges, reserving juice. Mix juice, water, raisins and spices in a saucepan. Bring to a boil. Stir in rice. Return to boil. Reduce heat to low and cover and simmer for 5 minutes. Remove from heat. Let stand for 5 minutes. Spread in shallow pan. Allow to cool then toss with remaining ingredients.
