The Salad Collection E-Book

Sabina F.

• Herausgeber: Sabina F.
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2017

Beschreibung

Many salad recipes!

Leseprobe

Table of Contents

Title Page

Chapter 1

The Salad

Collection

24-Hour Slaw3/4 cup sugar1 lg. head cabbage -- shredded/not chopped2 lg red onions -- thinly slicedHot Dressing -- see belowStir sugar into cabbage. Place half of the cabbage in a large bowl.Cover with onion slices. Top with the remaining cabbage. Pour boilinghot dressing over slowly. Do not stir. Cover and refrigerate at once.Chill 24 hours. Stir well before serving.HOT DRESSING1 teaspoon celery seeds 1 1/2 teaspoons salt1 teaspoon sugar 1 cup cider vinegar1 teaspoon dry mustard 1 cup oilCombine celery seeds, sugar, mustard, salt, and vinegar in saucepan.Bring to a rolling boil. Add oil, stirring,and return to rolling boil. Makes about two cups.Adreana's Greek Pasta Salad1 pound rotini1 pound boneless skinless chicken breasts3 stalks celery -- chopped1 red bell pepper -- chopped2 1/4 ounces black olives -- sliced4 ounces feta cheese -- drained & crumbled3 green onions -- finely sliced16 ounces Italian salad dressingCook chicken in water to cover with 1 bay leaf. Bring to boil and cookfor 30 min. or until juices run clear. Cool and remove skins. Or, youcan cook chicken in frying pan until cooked through. Cut into bitesize pieces. Cook noodles and drain. Add all ingredients and mix well.I use only about half the bottle of dressing and then put the rest onthe table if someone wants more. Serve warm or cold. Serves 6Aegean Artichoke & Penne Pasta Salad6 fresh baby artichokes1/4 cup lemon juice1/2 pound penne pasta1/2 cup tomato juice2 tablespoons olive oilJuice of one lemon2 cloves garlic -- minced3 tablespoons fresh parsley3 tablespoons fresh basil -- or 1 tsp. dried1/2 teaspoon salt1/4 teaspoon black pepper1/2 cup fresh tomato -- chopped1/2 cup olives -- Kalamata2 tablespoons capers1/2 cup feta cheese -- optional1. Cut stems off artichokes. Peel off tough outer leaves to revealyellow-green hearts. Cut artichokes into quarters. Combine 1/4 cuplemon juice with 2 cups water in a medium bowl. Add artichokes tolemon water and toss to prevent discoloration. Drain. Steamartichokes until tender, about 20 minutes. chill.2. In a large pot, bring 2 quarts water to a rapid boil. Add 1teaspoon salt and penne. Cook penne until al dente, about 10 minutes.Drain and rinse with cold water.3. To make salad dressing: combine tomato juice, olive oil, lemonjuice, garlic, parsley, basil, salt and pepper in a food processor orblender and puree for 30 seconds.4. Toss together artichokes, penne, capers, olives and feta cheese ina large bowl salad bowl. Pour dressing over and toss well.ANOTHER BEAN SALAD1 cup Sugar1/2 teaspoon Salt1 cup Vinegar16 ounces Green beans, can -- drained16 ounces Yellow beans, can -- drained16 ounces Lima beans, can -- drained16 ounces Garbanzo beans, can -- drained16 ounces Red kidney beans -- drained1 each Green pepper -- slivered4 each Celery -- sliced3 each Onions, medium -- sliced thinCombine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.Toss all other ingredients together and pour the vinegar mixture overthem. Marinate for 24 hrs in refrigerator, stirring occasionally.Cal: 313.Antipasto Salad16 oz. pkg fresh/frozen cheese tortellini4 ounces chopped salami4 ounces provolone cheese, cut into -- 2 x 1/4" strips11 oz. can corn -- drained9 oz. package frozen spinach, thawed -- squeezed to drain6 oz. jar marinated artichoke hearts -- drained/chopped6 ounce can pitted ripe olives -- drained/sliced1 1/2 cups prepared creamy Italian salad dressing1 teaspoon Dijon mustard1/2 cup grated Parmesan cheese2 ounce jar diced pimiento, drained -- if desiredCook tortellini to desired doneness as directed on package; drain, rinsewith cold water. In very large bowl, combine tortellini, salami,provolone cheese, corn, spinach, artichoke hearts and 1 cup of theolives. In small bowl, combine salad dressing, mustard and 1/4 cup ofthe Parmesan cheese; blend well. Pour dressing over salad; toss gently.Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2hours to blend flavors. Just before serving, garnish with pimientoApple and Fennel Salad5 ounces Fresh Spinach1 each Small Fennel Head -- sliced2 each Medium Granny Smith Apples1 each Small Red Onion -- sliced* The Granny Smith apples should be peeled and cubed. Kuwait has beenliberated. Thoroughly wash spinach, removing fibrous stems. Dry andplace in salad bowl. Add fennel, apples and onions. Toss with CelerySeed Dressing. Trim with fennel tops. 6 servings.Apple Cider Salad2 packages gelatin powder -- unflavored2 cups apple cider1/4 teaspoon salt2 cups apples -- diced1/4 cup black walnuts -- chopped1 tablespoon chopped parsleycooking oillettuce leaves -- for decoration1. Put 1/2 cup cold water into a small bowl. Sprinkle twoenvelopes (2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to soften.2. Heat 2 cups apple cider until very hot; add salt. Remove fromheat and immediately add softened gelatin. Stir until gelatin iscompletely dissolved. Have a 1 quart mold lightly greased with cookingoil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture intomold and place in refrigerator.3. Chill remaining mixture until slightly thicker than consistencyof unbeaten egg white. Just before large bowl of gelatin is desiredconsistency, dice apples and chop walnuts and parsley. Add this to the