Asian Sesame Lobster Salad
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Ingredients:
Amount Measure Ingredient -- Preparation Method
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DRESSING
6 tablespoons rice vinegar (not seasoned)
1/4 cup soy sauce
2 tablespoons superfine granulated sugar
2 teaspoons Asian sesame oil
2 teaspoons minced peeled fresh gingerroot
SALAD
1 pound lobster meat or shelled shrimp -- cooked
1 pound sugar snap peas or snow peas
1/2 medium head Napa cabbage (about 1 pound)
1/2 medium jicama
4 medium carrots
4 scallions
4 teaspoons sesame seeds |
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| Preparation:
Make dressing: In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered. Make salad: Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jicama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool. Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jicama, and carrots with dressing and sprinkle with scallions and sesame seeds. |
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Carrot-Raisin Salad
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Ingredients:
Amount Measure Ingredient -- Preparation Method
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3 cups shredded carrots
1/2 cup flaked coconut
1/2 cup raisins
1/3 cup salad dressing or mayonnaise
1/4 cup pineapple juice
1/3 cup salted peanuts -- (optional)
Lettuce leaves |
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| Preparation:
Combine all ingredients except lettuce; stir well. Cover and chill for 2 to 3 hours. Serve on lettuce leaves. |
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Chinese Salad
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Ingredients:
Amount Measure Ingredient -- Preparation Method
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1 head cabbage -- shredded
6 green onions -- chopped
1/4 cup almonds -- slivered
1 package chicken top ramen and seasoning packet
1/2 cup sesame seeds
1/4 cup margarine
Dressing Recipe
1/2 cup salad oil
1/4 cup rice wine vinegar
1/3 cup sugar
1 tablespoon soy sauce
1/4 teaspoon sesame oil
1/4 teaspoon salt and pepper -- optional |
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| Preparation:
Combine first three ingredients in large bowl and set aside. Crush top ramen while still in package. Melt 1/4 cup butter in frying pan. Add top ramen and seasoning packet and the sesame seeds. Brown. Mix dressing well and add to salad just before serving. |
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Cold Macaroni and Tuna Salad
Cold Macaroni and Tuna Salad
Macaroni, diced hard boiled eggs, peas and tuna in a satisfying mayonnaise dressing.
Serves 6 servings
Prep time: 40 minutes
Cook time: 20 minutes
Total time: 120 minutes
Calories: 365.01
Calories from Fat: N/A
Total Fat: 11.21 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 41.02 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 25.01 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
3 eggs
3 cups macaroni
0.5 (10 ounce) package frozen green peas
2 (6 ounce) cans tuna, drained
0.25 cup mayonnaise
0.25 teaspoon salt
0.125 teaspoon black pepper
Directions
1. Place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water.
2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
3. Put frozen peas into a colander and rinse with hot water; drain well. In a large bowl place the macaroni and peas. Peel eggs and dice them into the bowl. Put the tuna in the bowl, flaking it apart.
4. Stir mayonnaise into the mixture a little at a time, so the mixture is moist but not soggy. Sprinkle the salt and pepper and mix one last time. Cover and refrigerate for a least one hour or overnight.
Cool As A Cucumber Salad
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Ingredients:
Amount Measure Ingredient -- Preparation Method
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1 cup rice
1 cup cucumber seeded -- finely chopped
3/4 cup plain unflavored yogurt or sour cream
2 tablespoons onion -- finely chopped
1 tablespoon balsamic vinegar
2 tablespoons dill weed
1 teaspoon salt
1/4 teaspoon ground black pepper |
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| Preparation:
Cook rice. Rinse and cool. In a large bowl, combine rice with all remaining ingredients; mix well. Cover and refrigerate until well chilled to allow flavors to blend, approximately four hours. |
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Crab salad
Crab salad
SERVES 4
Ingredients
| 1/4 cup lime juice |
| 1/4 cup rice wine vinegar |
| 1 teaspoon sugar |
| 1 cucumber, seeded and thinly sliced |
| 1/3 cup fresh mint, chopped |
| 12 ounces crab meat |
| 4 cups mixed salad greens (mesclun) or romaine lettuce |
| 4 lime wedges |
Directions
In a small bowl, combine the lime juice, vinegar, sugar, cucumber and mint. Add the crab and toss to coat well.
Divide the lettuce among individual plates. Top with the crab mixture. Spoon any remaining dressing over the crab. Garnish with lime wedges and serve immediately.
Mary Jane
Cranberry, Orange Salad
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Ingredients:
Amount Measure Ingredient -- Preparation Method
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1 medium orange
1/2 cup raw cranberries
sugar substitute equal to 1
1 tablespoon sugar
1 package sugar free gelatin -- red
3/4 cup boiling water
1/2 cup cold water
ice cubes |
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| Preparation:
Quarter the orange and remove seeds, Combine orange and cranberries in food processor and chop finely. Add sugar substitute and set aside. dissolve gelatin in boiling water. Combine cold water and enough ice cubes to make 1 cup ice water. Add water to gelatin and stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a 2 cup mold or an 8 inch square pan which has been sprayed with Pam. Chill until firm. |
Cranberry Spinach Salad
Cranberry Spinach Salad
INGREDIENTS:
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
DIRECTIONS:
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a large bowl, combine the spinach with the toasted almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
LEAF SALAD (trick of the trade)
LEAF SALAD
(trick of the trade)
Ever wonder why salads taste so good when you dine out? There's a reason! And it's not because you didn't have to make the salad yourself. It's an easy (very well worth your while) trick. Bathe your leafs in two water baths...the 1st. being 1/4 cup kosher salt and a gallon of tepid water. This does not have to be an exact science, a big bowl mixed with a palm full of kosher salt works at my place. (not table salt, it will be too salty and it wont produce the desired effect), mix well and add the leafs. Be sure to use a non metalic bowl. You will feel the leafs wilt instantly (no fret).....simply submerge the leafs directly into a gallon of very cold plain water and rinse thouroughly. They will instantly renew crispier than before you cleaned them. Dry thouroughly and use or store in an airtight bag for later.
Perny, Louisville KY
Mango Pineapple Salad with Mint
Mango Pineapple Salad with Mint
This quick salad is a refreshing medley of mango, pineapple, coconut, and dried cranberries with a garnish of mint!
Serves 6 servings
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 20 minutes
Calories: 83.45
Calories from Fat: N/A
Total Fat: 1.25 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 17.56 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 0.49 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
2 cups peeled, diced ripe mango
1 cup chopped fresh pineapple
0.25 cup dried cranberries
0.25 cup flaked coconut
0.25 sprig chopped fresh mint
Directions
1. In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving
Unknown
Taco Salad
Taco Salad
Ingredients:
1 pound lean (90%) ground beef
1 tablespoon chili powder
1 jar (16 ounces) mild salsa
1 small head iceberg or romaine lettuce, sliced
1 can (15 to 19 ounces) black beans, rinsed and drained
1/2 cup Cheddar cheese, shredded (2 ounces)
1/4 cup sour cream (optional)
1/2 (13 1/2-ounce) bag tortilla chips
Fresh cilantro leaves for garnish
Directions:
1. Heat nonstick 12-inch skillet over medium-high heat until hot. Add ground beef and cook 5 minutes or until meat is no longer pink, breaking up meat with side of spoon. Skim off fat. Stir in chili powder, 2/3 cup salsa, and 1/4 cup water; heat to boiling.
2. Divide lettuce among 4 dinner plates. Top with beef mixture, beans, Cheddar, remaining salsa, and sour cream if using. Arrange tortilla chips on plate around salad. Garnish with fresh cilantro leaves. Use chips to scoop up beef mixture or to crumble over top of salad.
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