hawaiian crab salad
Hawaiian Crab Salad
1 (6 ounce) package King crab or snow crab meat
1 fresh pineapple
1 ripe avocado
1 tablespoon lemon juice
1/3 cup sliced water chestnuts
1 finely chopped green onion
1 cup mayonnaise
1/4 teaspoon curry powder
Thaw crab meat; drain and separate into chunks. Halve pineapple lengthwise and remove core. Scoop out fruit and cut into chunks. Peel avocado and coarsely dice; sprinkle with lemon juice. Toss together pineapple chunks, water chestnuts, avocado, green onion and crab meat. Spoon into pineapple shells and garnish with mayonnaise seasoned with curry.
Serves 4 to 6.
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black pepper dressing
Black Pepper Dressing
1/2 cup Miracle Whip? Salad Dressing
1/2 cup buttermilk
3/4 teaspoon freshly-ground black pepper
Combine ingredients, mixing until well blended. Cover; chill.
Makes 1 cup.
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salad dressing
Salsa Dressing
This is a wonderful way to use up leftover salsa.
1 teaspoon Dijon-style mustard
1/4 cup red wine vinegar
1 cup extra-virgin olive oil
1/4 cup fresh salsa
Combine mustard, vinegar and olive oil and whisk together thoroughly. Add salsa and whisk until blended.
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chicken gazpacho salad
Chicken Gazpacho Salad
1 (14 ounce) package uncooked fusilli pasta
2 cups cubed cooked chicken
1 cup chopped cucumber (about 1 small)
1 cup chopped yellow or red bell pepper (about 1 medium)
1 cup chopped tomato (about 1 large)
3/4 cup spicy V-8 juice
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
1 clove garlic, finely chopped
Cook pasta as directed on package; drain. Mix pasta and remaining ingredients. Serve immediately.
Yield: 6 servings.
Per Serving: 351 Calories; 3g Fat (8.6% calories from fat); 24g Protein; 55g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol; 242mg Sodium
Exchanges: 3 1/2 Grain
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asian style chicken salad
Asian Style Chicken Salad
Serves 4.
4 (4 ounce) skinless, boneless chicken breasts halves, cut into thin strips
3/4 cup Oriental-style peanut sauce or black bean sauce
1 medium cucumber, thinly sliced (about 2 cup)
2/3 cup sliced green onions
2 dried red chile peppers, chopped
1/2 cup unsalted dry-roasted peanuts (optional)
Green leaf or romaine lettuce leaves
In a shallow glass dish, combine chicken and peanut sauce. Toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
Spray a large nonstick skillet with vegetable cooking spray. Add chicken to skillet. Discard marinade in dish. Saut? chicken over medium heat until no longer pink, about 3 to 4 minutes. Stir in cucumber, green onions, chili peppers, and peanuts. Saut? for 1 minute longer. Remove from heat.
Arrange lettuce leaves in a single layer on a serving platter. Spoon chicken mixture over lettuce. Serve immediately.
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bean salad with shrimp
Bean Salad with Shrimp
Posted by Don from NJ at recipegoldmine.com 9/25/2001 7:35 am
Source: Asbury Park Press
1 1/2 cups dried Great Northern or cannellini beans
2 quarts water
3 teaspoons salt
1/3 cup plus 1/2 cup extra-virgin olive oil, plus more for saut?ing and drizzling
3 to 4 tablespoons fresh lemon juice or a mild wine vinegar, or to taste
1/2 teaspoon freshly ground black pepper, plus pepper to taste
1 cup finely chopped red onion
1 cup chopped vine-ripened tomatoes
4 tablespoons chopped fresh herbs, such as basil, mint or flat-leaf parsley
24 large- or medium-size shrimp, peeled and deveined
To prepare the beans, pick them over, rinse well, place them in a bowl with water to cover generously and soak overnight. The next day, drain the beans and place them in a sauce pan with the 2 quarts water. Bring to a boil over medium-high heat, reduce the heat to low, cover and simmer until tender but not soft, about 40 to 45 minutes. Add 2 teaspoons of salt during the last 15 minutes of cooking. Remove from heat. You should have about 3 cups of cooked beans. (I prepared the beans ahead of time, drained, then refrigerated them, and warmed them with a little olive oil on the stove top before proceeding with the recipe.)
Transfer the warmed beans to a bowl and toss them with the 1/3 cup olive oil, 3 to 4 tablespoons lemon juice or vinegar, 1 teaspoon salt and the 1/2 teaspoon pepper. Let the beans cool and absorb the flavor of the dressing. When cool, add the remaining 1/2 cup olive oil, the onion, tomatoes and 2 tablespoons of the herbs. Mix well, then taste and adjust the seasonings with salt and pepper. You may want to add more lemon juice or vinegar, too.
Pour enough olive oil into a saut? pan to form a light film on the bottom and place over high heat. When it is hot, add the shrimp and saut? quickly until pink and cooked through, about 3 minutes.
To serve, spoon beans into an attractive serving dish. Arrange the shrimp on the top, sprinkle with a little salt and drizzle with a bit of olive oil or with lemon juice or vinegar and oil. Top with the remaining chopped herbs.
Serves 6.
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judiths dressing
Judiths Dressing
Posted by kccaid at recipegoldmine.com May 4, 2001
Source: A friend gave me this recipe.
I neglected to ask how much it made, but Im guessing about a cup and a half. She said she puts it on a simple salad of lettuce, cashew pieces and shredded Swiss cheese.
1 cup mayonnaise
1/2 cup granulated sugar
1/4 cup vinegar
1 tablespoon celery seed
1 teaspoon dry mustard
1/4 cup very finely minced onion
1 teaspoon salt
Pepper to taste
Place all ingredients in blender and mix until well blended.
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taco salad
February 7, 2010, 1:21 am
Filed under:
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Taco Salad
1 pound ground chuck
1 cup Cheddar cheese, grated
1 head lettuce, torn into pieces
2 tomatoes, chopped
1 cup olives, chopped
1 onion, chopped
1 package tortilla chips
1 to 2 avocados
Brown and drain meat. Mix with all ingredients except avocado. Garnish with avocado. Serve with salsa of your choice.
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pizza pasta salad
Pizza Pasta Salad
Posted by kdipaolo at recipegoldmine.com 6/7/01 8:51:11 pm
1 pound Rotini, Twists or Spirals, uncooked
3 ounces sliced pepperoni (about 3/4 cup)
4 ounces sliced Provolone cheese (about 1 cup)
12 cherry tomatoes (about 1 1/2 cups), halved
1/2 cup grated Parmesan cheese
1/2 cup non-fat Italian salad dressing
1 teaspoon Italian seasoning
1/2 teaspoon minced garlic
1 green bell pepper, ribs and seeds removed,
sliced into rings
2 1/2 rounds (7-inch) pita bread
Prepare pasta according to package directions.
While pasta is cooking, cut pepperoni slices into fourths and slice the Provolone cheese into matchstick-size pieces. Place in a large bowl. Add cherry tomatoes, Parmesan cheese, Italian dressing, Italian seasoning and garlic.
When pasta is done, drain and rinse with cold water. Drain again. Add pasta to cheese mixture and mix well. Quarter the pita bread rounds and place around a large platter. Top with pasta salad and garnish with green pepper rings.
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farmers market chicken salad
Farmers Market Chicken Salad
Recipe and photo courtesy of the National Honey Board - used with permission.
Chicken
No-stick cooking spray
1 1/2 cups toasted wheat germ
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 egg whites
2 tablespoons water
1 pound boneless skinless chicken breasts, cut
into 1-inch wide strips
Salad
6 cups mixed salad greens, torn into bite-size pieces
2 cups red or yellow cherry tomatoes, halved
1 1/2 cups small thin green beans, blanched snow or
sugar snap peas, sliced bell peppers or cucumbers
or any combination
Honey-Dijon Dressing
1/4 cup honey
1/4 cup balsamic vinegar
3 tablespoons Dijon-style mustard
1 tablespoon chopped fresh thyme
1 tablespoon vegetable oil
1/4 teaspoon freshly ground black pepper |
 |
Honey-Dijon Dressing: Combine all ingredients in a small bowl; mix well. Set aside.
Heat oven to 400 degrees F. Spray a large baking sheet with cooking spray.
For chicken, combine wheat germ, garlic powder, salt and pepper in a shallow dish; mix well. In another shallow dish, beat egg whites and water until frothy. Dip chicken strips into egg mixture then in wheat germ mixture. Dip and coat chicken again, coating thoroughly; place on baking sheet. Lightly spray with cooking spray. Bake 12 to 15 minutes or until chicken is no longer pink in center.
To assemble salad, arrange greens, tomatoes and green beans on serving platter; top with warm chicken. Drizzle Honey-Dijon Dressing over salad.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 450 Sodium: 980mg Calories from Fat: 100 Carbohydrates: 52g Fat: 11g Fiber: 9g Saturated Fat: 2g Protein: 42g Cholesterol: 65mg
I know where we
e going, I just don know where that IS — Las
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