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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Today is set aside to honor all women who have touched the life of a child. Giving birth isn't what makes a mother. Giving love does! My children have been blessed with so many "mothers" (a few are reading this now!). There's a special place in heaven for those who nurture children. Happy Mother's Day! I also want to thank everyone who sent me a note or card for my birthday yesterday. I had a wonderful day!

The curent Monthly Theme topic is: Hot Off The Grill. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at A to Z Recipes.

Today's issue contains almost 100 recipes from our last Monthly Theme topic of Summer Salads. The response was very good and enough for two issues. If you do not see all of your recipes here today, they should be in next Sunday's issue, ok? Join me in thanking everyone whose recipes and ideas are shared here.

We'll see you here again on Wednesday, God willing.

Kitchen tools and gadgets at Amazon.com.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

"Setting a good example for children takes all the fun out of middle age."
~William Feather

Receive $1.99 Shipping On Orders Over $40 at Walter Drake. Use code 20619101006. Offer valid April 1 through May 2, 2009.

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Mothers

~Shared by Patricia, Charlevoix, MI

Real Mothers don't eat quiche; they don't have time to make it.

Real Mothers know that their kitchen utensils are probably in the sandbox.

Real Mothers often have sticky floors, filthy ovens and happy kids.

Real Mothers know that dried play dough doesn't come out of carpets.

Real Mothers don't want to know what the vacuum just sucked up.

Real Mothers sometimes ask 'Why me?' and get their answer when a little voice says, 'Because I love you best.'

Real Mothers know that a child's growth is not measured by height or years or grade... It is marked by the progression of Mommy to Mom to Mother...



For All Mothers

~Shared by Treva, NC

This is for all the mothers who have sat up all night with sick toddlers in their arms, wiping up barf laced with Oscar Mayer wieners and cherry Kool-Aid saying, "It's OK honey, Mommy's here."

Who walk around the house all night with their babies when they keep crying and won't stop.

This is for all the mothers who show up at work with spit-up in their hair and milk stains on their blouses and diapers in their purse.

For all the mothers who run carpools and make cookies and sew Halloween costumes. And all the mothers who DON'T.

This is for the mothers who gave birth to babies they'll never see.  And the mothers who took those babies and gave them homes.

This is for all the mothers who froze their buns off on metal bleachers at football or soccer games Friday night instead of watching from cars, so that when their kids asked, "Did you see me?" they could say,  "Of course, I wouldn't have missed it for the world," and meant it.

This is for all the mothers who sat down with their children and explained all about making babies. And for all the mothers who wanted to but just couldn't.

For all the mothers who read "Goodnight, Moon" twice a night for a year. And then read it again. "Just one more time."

This is for all the mothers who taught their children to tie their shoelaces before they started school. And for all the mothers who opted for Velcro instead.

This is for all the mothers who teach their sons to cook and their daughters to sink a jump shot.

This is for all mothers whose heads turn automatically when a little voice calls "Mom?" in a crowd, even though they know their own off spring are at home.

This is for all the mothers who sent their kids to school with stomach aches, assuring them they'd be just FINE once they got there, only to get calls from the school nurse an hour later asking them to please pick them up. Right away.

This is for mothers whose children have gone astray, who can't find the words to reach them.

For all the mothers who bite their lips sometimes until they bleed - when their 14 year olds dye their hair green.

What makes a good Mother anyway? Is it patience? Compassion? Broad hips? The ability to nurse a baby, cook dinner, and sew a button on a shirt, all at the same time? Or is it heart? Is it the ache you feel when you watch your son or daughter disappear down the street, walking to school alone for the very first time?

The jolt that takes you from sleep to dread, from bed to crib at 2 A.M. to put your hand on the back of a sleeping baby?

The need to flee from wherever you are and hug your child when you hear news of a fire, a car accident, a child dying?

For all the mothers of the victims of all these school shootings, and the mothers of those who did the shooting.

For the mothers of the survivors, and the mothers who sat in front of their TVs in horror, hugging their child who just came home from school, safely.

This is for mothers who put pinwheels and teddy bears on their children's graves.

This is for young mothers stumbling through diaper changes and sleep deprivation.

And mature mothers learning to let go.

For working mothers and stay-at-home mothers.

Single mothers and married mothers.

Mothers with money, mothers without.

This is for you all.

May God bless you!

~ Author unknown

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Summer Salads

~Shared by Mary S., Nashville, TN

To me, summer just begs for simple salads for side dishes or as the main attraction. Most salads require little or no cooking - or if they do require cooking it can be done well ahead of time when it is cooler outside. The wide range of fresh produce that is available is never better - and the prices are their lowest while the quality is usually at its highest. Here are a few of our favorite salad tips along with links to recipes for great salads on this site and our other websites.

Tips
When making a salad, check what is on sale and what looks best when you are out shopping. Almost all salad recipes can be modified to incorporate different ingredients so don't be afraid to mix and match ingredients.

Consider blanching raw vegetables for 30 seconds to a minute before adding to the salad. Everything from carrots to broccoli really benefits from this. The vegetables are still crisp, but have more color and moisture and seem to absorb the flavors of the dressing better when they have been blanched. Peas, snow peas, beans, cauliflower, and squash also are better when blanched slightly before adding to the salad. Make sure to place the blanched vegetables immediately in ice water to stop the cooking process once their color has brightened.

For nicer presentation, always mix your salad in one bowl and then transfer it to a serving bowl. This allows you to have plenty of room to mix your salad, and if you are like me, to be messy, but still have a nice, neat compact bowl for serving.

Consider placing your salad in a bowl that can easily be nested in another bowl or decorative container, especially for potlucks or outdoor dinners. Fill the larger bowl partway with ice and the salad will stay cool and safe for longer.

Even a simple garnish helps make a salad special. Consider sprinkling on some paprika, chopped parsley, chervil, chives or other fresh herbs, diced red onions, diced olives, diced meats, diced peppers, toasted chopped nuts, sliced mushrooms, or other ingredients. Don't forget the stand-bys of sliced pepper rings, hardboiled egg slices, or sliced pickles.

If you are making a pasta or potato salad ahead of time and it seems like the amount of dressing is perfect, thin it with a little milk, water, oil or other liquid ingredient used in the dressing or add another 1/4 recipe of the dressing to the salad. Potato salads especially are notorious for soaking up dressing and drying out when stored for any length of time.

Add some crunch to your salad with sesame seeds, sunflower seeds, cooked bacon, toasted nuts, ramen noodles, chow mein noodles, crumbled tortilla or potato chips, crushed croutons, or French fried onions. To make sure these ingredients stay crunchy, add them right before serving.

The plated salad is back! I have been seeing more references to the plated salad in publications and at parties. They are easy on the hostess and make a distinctive course for more formal dinners. Any salad can be served on a plate, either by serving the salad directly on the plate or in a slice of melon, half of a pear or peach, in a decorative lettuce leaf, on half of a muffin, in a tortilla cup, in a hollowed out pepper or halved cucumber, or any of a variety of decorative touches that you think will blend well with your salad.

Don't be afraid to substitute low fat ingredients in most salad recipes. Low fat sour cream and mayonnaise can be substituted for the full fat versions, and fat free plain yogurt can also be used for either in most recipes with excellent results. Consider using half regular and half low fat ingredients for the perfect balance of taste and health. For oil based dressings, consider using mild rice vinegar in place of all or part of the vinegar in the dressing and half of the oil. Chicken or vegetable broth also makes a great substitute for part or all of the oil in many dressings. Also don't be afraid to use your favorite fat free or low fat bottled dressing in place of a homemade dressing on a salad if you think it will taste good.

Source: PerfectEntertaining.com

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

The Monthly Theme topic is: Hot Off the Grill

Lots of folks take it outdoors during these hot summer days and fire up the outdoor grill or pit. We always cook extras to serve for leftovers as foods prepared on the grill have a flavor like no other cooking method. We're looking for recipes for griiling outdoors like your favorite charbroiled chicken, or grilled steak, or grilled portobello mushrooms. Please, send a recipe, not a list of your favorite foods cooked on the grill, ok? Grilling recipes are perfect for summer, and can include fresh fruit or vegetables, poultry, seafood, meats, etc. Please join in the fun and send in your Hot Off the Grill recipes for this Monthly Theme topic.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Hot Off the Grill. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

Please use this email link to submit a recipe for theme recipes: Hot Off the Grill

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Hot Off the Grill.
Please use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Hot Off the Grill has a deadline of May 31, 2009, and will be posted on June 7, 2009.

Please use this email link to submit a recipe for theme recipes: Hot Off the Grill
As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Here are our May Birthday Babies:

2nd Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
3rd Caroline S. in Hillside, New Jersey
4th Elena in Lawrence, Kansas
5th Diana N. in Illinois
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
8th Marlene R. in Alberta, Canada
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
11th Madison in Anthony, Kansas
12th Jane S. Jamestown, Tennessee
12th Jordan D. in Charlottesville, Virginia
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
17th Samuel in Manhattan, Kansas
17th Delmar in Mankato, Kansas
19th Katrina P. in Forest Grove, Oregon
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
21st Brandon in Anthony, Kansas
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina

Only birthdays shared using the appropriate link and basic information will be considered for posting.

Mothers

~Shared by Robyn, Australia

Answers given by 2nd grade school children to the following questions:

Why did God make mothers?
1.  She's the only one who knows where the scotch tape is.
2.  Mostly to clean the house.
3.  To help us out of there when we were getting born.

How did God make mothers?
1.  He used dirt, just like for the rest of us.
2.  Magic plus super powers and a lot of stirring.
3.  God made my mom just the same like he made me.  He just used bigger parts.

What ingredients are mothers made of?
1.  God makes mothers out of clouds and angel hair and everything nice in the world and one dab of mean.
2.  They had to get their start from men's bones.  Then they mostly use string, I think.

Why did God give you your mother and not some other mom?
1.  We're related.
2.  God knew she likes me a lot more than other people's mom like me.

What kind of a little girl was your mom?
1.  My mom has always been my mom and none of that other stuff.
2.  I don't know because I wasn't there, but my guess would be pretty bossy.
3.  They say she used to be nice.

What did mom need to know about dad before she married him?
1.  His last name.
2.  She had to know his background.  Like is he a crook?  Does he get drunk on beer?
3.  Does he make at least $800 a year?  Did he say NO to drugs and YES to chores?

Why did your mom marry your dad?
1.  My dad makes the best spaghetti in the world.  And my mom eats a lot.
2.  She got too old to do anything else with him.
3.  My grandma says that mom didn't have her thinking cap on.

Who's the boss at your house?
1.  Mom doesn't want to be boss, but she has to because dad's such a goof ball.
2.  Mom.  You can tell by room inspection.  She sees the stuff under the bed.
3.  I guess mom is, but only because she has a lot more to do than dad.

What's the difference between moms and dads?
1.  Moms work at work and work at home and dads just go to work at work.
2.  Moms know how to talk to teachers without scaring them.
3.  Dads are taller and stronger, but moms have all the real power 'cause that's who you got to ask if you want to sleep over at your friends.
4.  Moms have magic, they make you feel better without medicine.

What does your mom do in her spare time?
1.  Mothers don't do spare time.
2.  To hear her tell it, she pays bills all day long.

What would it take to make your mom perfect?
1.  On the inside she's already perfect.  Outside, I think some kind of plastic surgery.
2.  Diet.  You know, her hair.  I'd diet, maybe blue.

If you could change one thing about your mom, what would it be?
1.  She has this weird thing about me keeping my room clean.  I'd get rid of that.
2.  I'd make my mom smarter.  Then she would know it was my sister who did it not me.
3.  I would like for her to get rid of those invisible eyes on the back of her head.



Worth Reading

~Shared by Jim D., WA

A guy walks out to the street and catches a taxi just going by. He gets into the taxi, and the Cabbie says, 'Perfect timing. You're just like Frank.'

Passenger: 'Who?'

Cabbie: 'Frank Feldman. He's a guy who did everything right all the time. Like my coming along when you needed a cab, things happened like that to Frank Feldman every single time.'

Passenger: 'There are always a few clouds over everybody.'

Cabbie: 'Not Frank Feldman. He was a terrific athlete. He could have won the tennis Grand-Slam. He could golf with the pros. He sang like an opera baritone, danced like a Broadway star and you should have heard him play the piano. He was an amazing guy.'

Passenger: 'Sounds like he was something really special.'

Cabbie: 'There's more... He had a memory like a computer. He remembered everybody's birthday. He knew all about wine, which foods to order and which fork to eat them with. He could fix anything. Not like me. I change a fuse, and the whole street blacks out. But Frank Feldman, he could do everything right.'

Passenger: 'Wow, some guy then.'

Cabbie: 'He always knew the quickest way to go in traffic and avoid traffic jams. Not like me, I always seem to get stuck in them. But Frank, he never made a mistake, and he really knew how to treat a woman and make her feel good. He would never answer her back, even if she was in the wrong; and his clothing was always immaculate, shoes highly polished too - He was the perfect man! He never made a mistake. No one could ever measure up to Frank Feldman.'

Passenger: 'An amazing fellow. How did you meet him?'

Cabbie: 'Well, I never actually met Frank, he died. I married his widow.'



Divorce vs. Murder -- Priceless

~Shared by Larry J., Spring Hill, TN
 
A respectable lady went into the pharmacy, walked up to the pharmacist, looked straight into his eyes, and said, 'I would like to buy some cyanide.'
 
The pharmacist asked, 'Why in the world do you need cyanide? '
 
The lady replied, 'I need it to poison my husband.'
 
The pharmacist's eyes got big and he exclaimed, 'Lord have mercy! I can't give you cyanide to kill your husband. That's against the law! I'll lose my license! They'll throw both of us in jail! All kinds of bad things will happen. Absolutely not! You CANNOT have any cyanide!'
 
The lady reached into her purse and pulled out a picture of her husband in bed with the pharmacist's wife.
 
The pharmacist looked at the picture and replied, 'Well now, that's different. You didn't tell me you had a prescription'.



Older Women Are So Reasonable

~Shared by Jim D., WA

After being married for 44 years, I took a careful look at my wife one day and said, 'honey, 44 years ago we had a cheap apartment, a cheap car, slept on a sofa bed and watched a 10-inch black and white TV, but I got to sleep every night with a hot 25-year-old gal.

Now I have a $500,000.00 home, a $45,000.00 car, nice big bed and Plasma screen TV, but I'm sleeping with a 65-year-old woman. It seems to me that you're not holding up your side of things.'

My wife is a very reasonable woman. She told me to go out and find a hot 25-year-old gal and she would make sure that I would once again be living in a cheap apartment, driving a cheap car, sleeping on a sofa bed and watching a 10-inch black and white TV.

Aren't older women great? They really know how to solve your mid-life crises.

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CUCUMBER SALAD
(Like Boston Chicken®)

~Shared by Julia, TX

INGREDIENTS:
4 medium cucumbers, thinly sliced
1/2 cup vinegar
1/4 cup cold water
2 tablespoons chopped dill
3 tablespoons sugar
1/2 teaspoon salt
dash pepper

PREPARATION:
Combine sliced cucumber with all other ingredients; cover and refrigerate for 2 to 3 hours before serving.

Serves 4 to 6.
 
Source:  Diana Rattray, About.com


CHILLED SALMON PASTA SALAD

~Shared by Julia, TX

INGREDIENTS:
6 ounces thin spaghetti
1 can (7 3/4 ounces) salmon
1/3 cup vegetable oil
1/4 cup vinegar
1/2 teaspoon dry basil, crumbled
1/4 teaspoon salt
1/4 teaspoon ground black pepper
dash garlic powder
3/4 cup chopped tomato
1/2 cup chopped celery
1/2 cup chopped cucumber
1/4 cup chopped green onion
3 tablespoons chopped fresh parsley
tomato wedges
grated Parmesan cheese

PREPARATION:
Cook spaghetti according to package directions; drain. Drain salmon, reserving 1 teaspoon of liquid; flake salmon.

Combine reserved salmon liquid with oil, vinegar, basil, salt, and pepper. Whisk or shake to blend well; pour over the warm spaghetti. Cool spaghetti and dressing mixture. Toss cooled spaghetti and dressing mixture with flaked salmon, chopped tomato, chopped celery, chopped cucumber, chopped green onion, and chopped parsley. Cover and chill thoroughly. Garnish salad with tomato wedges and serve with Parmesan cheese.

Serves 6.

Source:  Diana Rattray, About.com


COLESLAW
(Like KFC)

~Shared by Julia, TX

INGREDIENTS:
1 medium head green cabbage, finely chopped
1 medium carrot, shredded
1/2 to 1 teaspoon celery seeds
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup real mayonnaise
3 tablespoons buttermilk
1 tablespoon plus 1 teaspoon white vinegar
2 tablespoons plus 2 teaspoons lemon juice

PREPARATION:
Combine prepared cabbage and carrot in a large bowl. Toss with celery seeds. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; whisk or blend until smooth. Mix into cabbage mixture; blending well. Cover and refrigerate for at least 2 hours before serving.

Serves 6 to 8.

Source:  Diana Rattray, About.com


CRESCENT CITY SALAD

~Shared by Johnny, LA

Makes about 8 cups, 8 servings
 
2/3 cup salad oil
1/3 cup Heinz wine vinegar
2 tablespoons chopped parsley
1 clove garlic, minced
½ teaspoon caraway seeds
½ teaspoon salt
½ pound fresh mushrooms, sliced
6 cups torn salad greens, chilled
½ pound cooked shrimp
1 cup Creole tomato chunks
½ cup chopped onion
 
Combine first six ingredients in jar. Cover; shake vigorously. Add mushrooms; chill to blend flavors.
 
Shake again before tossing with salad greens, shrimp, tomatoes and onion.


HOPPIN' JOHN SALAD WITH MOLASSES DRESSING

~Shared by Johnny, LA

1/4 cup apple cider vinegar
1/4 cup mild-flavored (light) molasses
1/4 cup olive oil
1/4 teaspoon cayenne pepper
1 (1-pound) bag frozen black-eyed peas
1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)
2 cups 1/2-inch cubes andouille sausage (about 12 ounces)
1 1/2 cups frozen sliced okra, thawed, patted dry
1 cup chopped red onion

Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.

Cook black-eyed peas and yam in large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.

Yield: Makes 6 to 8 servings.


IMUS RANCH VINAIGRETTE

~Shared by Treva, NC

We use many different dressings at the ranch, but this sweet and fruity one is always a favorite. It will keep for 2 days stored tightly covered in the refrigerator.

1 cup fresh raspberries
1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried
1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1/2 teaspoon minced garlic
2 cups sunflower or safflower oil
2 tablespoons freshly minced flat-leaf parsley
1 tablespoon raw unrefined sugar
1/4 teaspoon freshly ground black pepper
1/2 cup rice vinegar

Combine all the ingredients except the oil in a large bowl. Slowly whisk in the oil until the dressing is thick and well blended.

Makes 3 Cups


BLEU CHEESE DRESSING

~Shared by Treva, NC

2 cups mayonnaise
1 t. lemon juice
1 t. vinegar
1/4 cup buttermilk
1/2 cup sour cream
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
4 oz. bleu cheese

Mix all ingredients together and refrigerate for 24 hours before serving.


MARINATED BLACK-EYED PEA SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1/2 onion, finely chopped
2 jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled
 
Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.

Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.


AVOCADO TOMATO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 Hass Avocados from Mexico, diced small
1 pint cherry tomatoes, quartered
3 tablespoons sweet onion, diced small
1 jalapeno, finely chopped
3 tablespoons cilantro, chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
Salt to taste
1 head baby red romaine lettuce, trimmed and left as whole leaves
1 medium head frisee, washed and chopped
1 bunch watercress, washed and chopped
 
Combine all ingredients in a large bowl, gently mix, and season with salt to taste. If preferred, add more cilantro and fresh lime juice to taste.

Refrigerate for thirty minutes prior to serving.

Just before serving, toss salad with romaine, frisee and watercress. Season to taste with salt and fresh black pepper. Serve immediately.


SUNFLOWER CHICKEN SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 cups cubed cooked chicken breast meat
1 cup cubed Cheddar cheese
1/4 cup sunflower seeds
1/4 cup thinly sliced celery
1/2 cup seedless green grapes, halved
1/2 cup mayonnaise
salt and pepper to taste
 
In a large bowl combine the chicken, cheese, sunflower seeds, celery, grapes, mayonnaise and salt and pepper to taste. Mix all together and serve on rolls or lettuce leaves, if desired.


RESTAURANT-STYLE COLESLAW

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 (16 ounce) package coleslaw mix
2 tablespoons minced onion
1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice

Combine the coleslaw and onion in a large bowl.

In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.


SEVEN LAYER SALAD

~Shared by Brenda, AL

Ingredients
1 head lettuce, chopped
1 bell pepper, chopped (I use yellow/red/and or orange for color)
1/2 cup celery,chopped
1 small onion, chopped
1 (15 1/2oz)  can English peas,drained  
Small bottle your favorite Ranch dressing  
4 oz jar real bacon bits,or crumbled cooked bacon  
2 cups shredded cheese(I use the fancy mixed)
 
Directions
Use a clear glass bowl to show off this pretty salad,layer lettuce in bottom. Mix celery and onion and put on top of lettuce. Add peppers for next layer. Add drained peas. Pour dressing on top. Then spread cheese and sprinkle bacon on top. DO NOT STIR!

Cover with plastic wrap securely and refrigerate overnight. Again DO NOT STIR!


ONION GARDEN SALAD

~Shared by Shirley, Bellingham, WA

1 Walla Walla Sweet Onion
2 ripe tomatoes, sliced
1 green pepper, cored and sliced thin
1 zucchini or cucumber sliced
Butter lettuce
1/3 c. olive oil
2 Tbl. tarragon vinegar
1 Tbl. lemon juice
1/8 tsp. dry mustard
¼ tsp. sweet basil
½ tsp. salt
1/8 tsp. fresh pepper
Olives for garnishing

Peel and slice the onions.  Separate into rings.  Alternate onion rings, tomatoes. Green peppers, and zucchini or cucumber in a lettuce lined bowl.  Combine olive oil, vinegar, lemon juice and seasonings.  Drizzle dressing over the salad just before serving.  Garnish with olives.

Makes 6 servings.

Source: My personal cookbook collected from many sources over 53 years


TAMARI GINGER VEGETABLE SALAD

~Shared by Shirley, Bellingham, WA

Make a marinade as follows:

4 Tbl. red wine vinegar
2 Tbl. Tamari or Soya Sauce
1 clove garlic smashed and chopped
2 tsp. fresh grated ginger or ½ tsp. powdered ginger
1 tsp. sugar
¾ c. oil
2-3 drops sesame oil
4 Tbl. toasted sesame seeds.

Set aside for finished salad.

In  a sauce pan blanch for l min.:

1 c. broccoli cut in flowerettes
1 c. cauliflower cut into flowerettes
1 c. snow peas stringer taken of sides
¾ c. carrots cut julienne

Cool promptly in ice water to cool.

In bowl combine the veggies above with:

1 red pepper cut julienne
1 c. small white or brown mushrooms

Pour Marinade over and let set in fridge at least 1 hour.

Sprinkle on sesame seeds and serve.

Source: My personal cookbook collected from many sources over 53 years


HAY SALAD

~Shared by Cindy N., Salem, OH

2 lbs. angel hair pasta, broken in thirds and boiled until done
1 1-lb. bag cole slaw mix
1 green pepper, diced fine
1 small onion, diced fine
1 large jar of Marzetti's slaw dressing (may need a bit more after it sits and soaks in)
 
Cool the pasta and mix it together with all the remaining ingredients.  Cover and refrigerate.  Add more dressing if needed.


CREAMY AND CRUNCHY MELON SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

This classic recipe, popular at pass-a-dish occasions and church suppers is very easy to make and is always well received. I normally use a mixture of watermelon, cantaloupe, and Juan Canary or crenshaw melons, but any one variety can be used if you prefer. The recipe can be halved or multiplied as needed.

1 8-ounce package softened cream cheese
1/4 cup mayonnaise
1/2 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
1/3 cup sugar (or to taste depending on how sweet the melon is)
8 cups well drained cold melon balls
2 cups diced celery
1 cup toasted pecans

Beat the cream cheese, mayonnaise, vanilla, and nutmeg together until light and fluffy. In a large chilled bowl beat the heavy cream and sugar until soft peaks form. Fold in the cream cheese mixture. Fold in the celery. Gently toss the dressing with the melon and refrigerate for up to 3 hours before serving. Sprinkle with the pecans before serving.

Makes 6 servings.

Preparation Time: 15 minutes
Total Time: 15 minutes


FRESH ORANGE COCONUT AMBROSIA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Ingredients:
4 large navel oranges
6 tablespoons confectioners' sugar
1 1/3 cups grated fresh coconut, or 1 can (3 1/2 oz) flaked coconut
3 tablespoons orange juice

Preparation:
Peel oranges, being careful to remove all outer white membrane. Cut oranges crosswise into thin slices, about 1/8 inch thick. Layer a third of slices in a serving bowl. Sprinkle with 2 tablespoons of the confectioners' sugar, then with 1/3 cup coconut and 1 tablespoon orange juice. Repeat layers two more times. Refrigerate 1 hour.

Makes 6 servings of Ambrosia



DILL EGG SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Serves 4

8 Eggs, hard-boiled
1/4 cup mayonnaise
1 tablespoon mustard
1/4  tsp dill weed
salt and pepper

In a medium bowl combine mayonnaise, mustard and salt and pepper. Peel and dice the hard-boiled eggs. Add chopped eggs to the mix and stir to combine.


ASPARAGUS BERRY SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Prep/Total Time: 30 min.

You Will Need
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 cups spring mix salad greens
3 cups sliced fresh strawberries
1/2 small red onion, thinly sliced
1/2 cup chopped walnuts, toasted
2 tablespoons balsamic vinegar
2 teaspoons sugar

What to Do
1. In a bowl, toss the asparagus with 1 tablespoon oil. Spread in a single layer in a greased 15 x 10 x 1-inch baking pan. Sprinkle with salt and pepper.



WHITE CANNELLINI BEAN SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 cans cannellini beans
2 tomatoes
1 teaspoons garlic, minced
1/2 cup red onions, chopped fine
1/2 cup Italian parsley, packed, chopped parsley
1 tablespoon extra-virgin olive oil
5 tablespoons lemon juice
Salt and Pepper

Rinse and drain the beans. Place all ingredients in a large bowl. Toss to combine. Adjust seasonings and serve.



LAYERED SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Active Time: 20 minutes
Total Time: 2 hours 20 minutes

Dressing:
1/2 cup light mayonnaise
1/2 cup reduced-fat sour cream
1 Tbsp plus 1 tsp fresh lemon juice
2 cloves garlic, minced
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp sugar

Salad:
2 cups baby spinach
1 purchased 2-lb roast chicken, skin removed, meat torn in bite-size pieces (about 31/2 cups)
1 red bell pepper, cut in 2 x 1-in. strips
4 hard-cooked eggs, quartered
1 small head iceberg lettuce, coarsely chopped
2 medium carrots, shredded
1/2 cup (2 oz) shredded Cheddar cheese
1/4 cup pecan pieces, toasted and coarsely chopped
3 slices bacon, fried crisp, drained on paper towels and coarsely crumbled

1. Have ready a 4- to 5-qt serving bowl, preferably  clear glass (so layers are visible).

2. Dressing: Whisk ingredients in a small bowl until blended. Refrigerate until ready to use.

3. Spread spinach over bottom of serving bowl. Top with the chicken. Place a row of red pepper strips around sides of bowl; scatter remaining strips in middle. Place egg wedges against side of bowl; put rest in middle. Top with even layers of lettuce and carrots. Spread dressing over top to edges of bowl to seal. Refrigerate at least 2 hours or cover airtight and refrigerate overnight.

4. To serve: Sprinkle cheese, pecans and bacon on top. Toss salad or spoon through the layers.

Nutrition Facts
Yield 6 servings
Amount Per Serving
Calories 394
Total Fat 27g
Saturated Fat 8g
Cholesterol 241mg
Sodium 952mg
Total Carbohydrates 14g
Dietary Fiber 3g
Protein 27g



POTATO SALAD WITH KIELBASA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Active Time: 50 minutes
Total Time: 1 hour 15 minutes

INGREDIENTS
about 3 lb all-purpose potatoes, peeled and cut in 1-in. pieces
8 oz kielbasa, cut crosswise in thirds

DRESSING
1/2 cup light mayonnaise
1/2 cup reduced-fat sour cream
1/4 cup water
2 Tbsp Dijon mustard
1 tsp salt
1/2 tsp pepper
2 large eggs, hard-cooked, cooled and chopped
1 cup chopped celery
1/2 cup sliced red onion
1/4 cup minced sweet gherkins

PREPARATION
1. Cook potatoes in gently boiling water to cover until firm-tender. Drain and let cool slightly.

2. Meanwhile heat a large skillet over medium-high heat. Add kielbasa and cook, turning often, about 5 minutes until most of the skin is charred and starts to split. Remove to a cutting board. When cool enough to handle, cut each piece in half lengthwise, then crosswise into 1/4-in.-thick slices.

3. Mix Dressing ingredients in a large bowl until blended. Stir in potatoes, kielbasa and remaining ingredients, breaking up potatoes slightly.

Try this with other sausages, such as knockwurst, bratwurst, andouille or chorizo. For a lower-fat version, use turkey kielbasa.

Nutrition Facts
Yield 6 servings
Amount Per Serving
Calories 399
Total Fat 21g
Saturated Fat 7g
Cholesterol 111mg
Sodium 1199mg
Total Carbohydrates 39g
Dietary Fiber 3g
Protein 11g



TUSCAN TUNA PLATTER

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

INGREDIENTS
8 oz fresh green beans, stem ends trimmed
1/3 cup bottled olive oil and vinegar dressing
1 tsp Dijon mustard
1 can (15 to 16 oz) cannellini beans, rinsed
3 cups baby arugula (from a 5-oz bag)
2 cans (6 oz each) solid white tuna in oil, drained and flaked
3 large eggs, hard-cooked, cut in wedges
1/2 cup sliced red radishes
1/3 cup pitted kalamata olives
Freshly ground pepper to taste (optional)

PREPARATION
1. Half-fill a large skillet with lightly salted water; bring to a boil. Add green beans and cook about 4 minutes until crisp-tender. Drain; rinse under running cold water.2. In a clear measuring cup, stir dressing and mustard with a fork to blend. Put 1 Tbsp into a medium bowl. Add cannellini beans; toss to coat.3. Line a large platter with arugula. Spoon on cannellini beans. Put green beans in same bowl; add 1 Tbsp dressing and toss to coat. Add green beans to platter.4. Add tuna, eggs, radishes and olives to platter. Grind pepper over top. Drizzle with remaining dressing, or serve alongside.Good with crusty Italian bread.

Nutrition Facts
Yield 4 servings
Amount Per Serving
Calories 403
Total Fat 22g
Saturated Fat 3g
Cholesterol 191mg
Sodium 835mg
Total Carbohydrates 19g
Dietary Fiber 6g
Protein 29g



TACO SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Prep Time:30 min  
Start to Finish:30 min  
Makes: 6 servings (3 cups each)

1 lb extra lean (at least 90%) ground beef
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon ground cumin  
1/8 teaspoon ground red pepper (cayenne)
12 cups torn romaine or iceberg lettuce
1 can (15 oz) Progresso® pinto beans, drained, rinsed
2 medium tomatoes, chopped (1 1/2 cups)
3 medium green onions, sliced (3 tablespoons)
3/4 cup shredded reduced-fat sharp Cheddar cheese (3 oz)
3/4 cup Muir Glen® organic salsa (any variety)
3/4 cup fat-free sour cream
3 oz tortilla chips

1. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, chili powder, cumin and ground red pepper; reduce heat to medium-low. Cook about 5 minutes or until most of liquid has evaporated.

2. Divide lettuce among 6 salad plates; top each with meat mixture and remaining ingredients except chips. Arrange chips around salad. Serve immediately.

High Altitude (3500-6500 ft): No change.

Nutritional Information
1 Serving: Calories 380 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 480mg; Total Carbohydrate 42g (Dietary Fiber 10g, Sugars 5g); Protein 27g
% Daily Value*: Vitamin A 130%; Vitamin C 60%; Calcium 20%; Iron 30%
Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 3
MyPyramid Servings: 1/2 c Dairy, 1 oz-equivalents Grains, 3 oz-equivalents Meat & Beans, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.



SPICY BEEF SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Layer marinated and sauteed flank steak with green onions, tomatoes, mushrooms and shredded lettuce in this make-ahead salad. Toss with a spicy ginger dressing. .

Prep Time:15 min
Start to Finish:1 hr 55 min
Makes: 6 servings

Salad
1 lb beef flank steak or boneless beef sirloin steak
2 tablespoons dry sherry or apple juice
tablespoon olive or vegetable oil
1 tablespoon soy sauce
2 teaspoons sugar
8 medium green onions, thinly sliced (1/2 cup)
2 medium tomatoes, cut into bite-size pieces
4 cups sliced fresh mushrooms (about 10 oz)
1 small head lettuce, shredded (6 cups)

Spicy Ginger Dressing
1/4 cup rice vinegar or white wine vinegar
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot
1 teaspoon sesame oil
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped

1.Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) In glass or plastic bowl, mix sherry, olive oil, 1 tablespoon soy sauce and sugar. Add beef; toss to coat. Cover; refrigerate 30 minutes.

2.Heat 10-inch skillet over medium-high heat until 1 or 2 drops of water bubble and skitter when sprinkled on surface. Add half of the beef; stir-fry about 3 minutes or until beef is no longer pink. Remove beef from skillet; drain. Repeat with remaining beef.

3.In large bowl, mix beef and onions. Layer tomatoes, mushrooms and lettuce on beef. Cover and refrigerate at least 1 hour until chilled but no longer than 10 hours.

4.In tightly covered container, shake all dressing ingredients until well blended. Pour dressing over salad; toss until well coated.

Nutritional Information
1 Serving: Calories 190 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 55mg; Sodium 490mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 5g); Protein 25g
% Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 2%; Iron 15%
Exchanges: 0 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 1/2
My Pyramid Servings: 1 tsp Fats & Oils, 2 oz-equivalents Meat & Beans, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.



STRAWBERRY SPINACH SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

"Years ago, my husband and I went to a dinner catered by a high school cooking class, and they served this colorful salad," says Donna Moorman of Stirling, Ontaion. "I begged for the recipe and have been making it ever since."

SERVINGS 6 -8
PREP 10 min.
TOTAL 10 min.

INGREDIENTS
8 cups torn fresh spinach
1 pint fresh strawberries, sliced
1 can (11 ounces) mandarin oranges, drained
1/4 cup julienned red onion
1/2 cup canola oil
1/3 cup Domino® or C&H® Granulated Pure Cane Sugar
1/4 cup cider vinegar
1 tablespoon poppy seeds
1-1/2 teaspoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika

DIRECTIONS
On salad plates, arrange the spinach, strawberries, oranges and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salads; serve immediately.

Yield: 6-8 servings.
 
Nutrition Facts
One serving:
(1 cup)
Calories: 203
Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 30 mg
Carbohydrate: 19 g
Fiber: 2 g
Protein: 2 g

Source: Country Woman


CHINESE CHICKEN SALAD

~Shared by Doe, Oliver, B.C.

This peanut sauce makes a great dipping sauce for veggies & satays.

1/2 lb. linguine
1 lg head iceberg- 8 c chpd
1/4 c grn onions or chives
2 c diced chicken or shredded-1 lb cooked
2 carrots, grated
1 English cuke, diced

Peanut Dressing-
1 tbsp peanut butter
1/2 c cooked chickpeas
2 tbsp soya sauce
1 tbsp honey
1/2 tsp hot chili sauce-optional
salt   
pepper
 
Cook pasta. Drain. Rinse, reserve. In lg bowl combine lettuce, cilantro, chives, chicken, carrots, cuke & noodles.

For dressing- In proc or blender, combine peanut butter, chick peas, soya, honey & chili paste. Taste & season with salt & pepper.

Toss salad with dressing. Let salad marinate 1-2 hrs. Don’t worry if lettuce gets soggy, but if you want crunchy lettuce, add it just before serving. The dressing on this salad also makes a great dipping sauce for veggies, salad rolls, or satays. You can also use poached, roasted, smoked or barbecued chicken or turkey in this recipe.

Per serving- 298 calories, 42g carbs, 4g fibre, 4g total fat, 1g sat. fat   23g protein.
Excellent source Vitamin A, niacin, B6, folacin, Good-Iron.
40mg cholesterol, 344 sodium, 529 potassium.


ASPARAGUS & SPRING ONION POTATO SALAD

~Shared by Doe, Oliver, B.C.

2lbs. small new white or red skinned potatoes, scrubbed but not peeled, cut in 1” chunks
2tbsp. lemon juice
1/2tsp. salt
1/4tsp. pepper
1 lb. asparagus, trimmed & cut into 2" pcs.
1/4c real mayo
2tbsp plain yogurt
1tsp. grainy Dijon mustard
4 grn onions, thinly sliced
1tbsp. chpd fresh parsley

Place potatoes in steamer basket set over boiling water. Steam until tender, about 15-25 mins. Transfer the potatoes to a large bowl & toss with lemon juice, salt & pepper. Cover with Saran & chill until completely cooled. Meanwhile, steam the asparagus til bright green & tender-crisp., about 3-5 mins. Transfer to colander & rinse under cold running water til coll. In a small bowl, combine the mayo, yogurt & mustard. To serve, gently toss together the cooled potatoes, asparagus & green onions. Drizzle the mayo mix over salad, tossing just until everything is coated with dressing. Sprinkle with parsley & serve immed or chill for up to 2 hrs before serving.

Source: Spring 2008 Homebasics magazine.


RAMEN COLESLAW

~Shared by Doe, Oliver, B.C.

20 min 20 min prep

Salad Ingredients

1 (6 ounce) package cabbage coleslaw mix
2 bunches green onions (Chopped)
1 cup sliced almonds or pecans
1 cup sunflower seeds
2 (3 ounce) packages chicken-flavored ramen noodles, crushed, reserve flavor packets for dressing

Dressing Ingredients

3/4 cup oil, 2 flavor packets from ramen noodles
3/4 cup white vinegar
3/4 cup sugar
garlic powder
black pepper

1. Mix all salad ingredients together in a large bowl with a tight lid. Do not cook the Ramen Noodles. The vinegar in the salad dressing will cook the noodles.

2. Put all dressing ingredients in a jar or similar container and shake well.

3. Pour dressing over salad and refrigerate for several hours or overnight.

4. Stir well before serving.


MANGO & SPICY SHRIMP SALAD

~Shared by Doe, Oliver, B.C.

Honey-Chive Salad Dressing-
1 egg yolk
2tbsp white wine vinegar
1tsp lemon juice
11/4c oil
3tbsp fresh chives
1 tbsp f.c. parsley
1tbsp liquid honey
2 garlic, minced
pinch salt

Salad-
3 mangoes
1 lime
1 med jicama
¼ English cuke
2 radishes
24 lg raw shrimp, peeled & deveined
1 tbsp Cajun seasoning
1 tbsp oil

1 pkg mixed lettuce

To make Honey Chive Salad Dressing, whisk egg yolk, gradually adding vinegar & lemon juice. Whisk in oil until well incorporated. Add remaining ingred, shake well & store chilled. Peel & slice mango. Squeeze juice from lime & toss with mango. Peel & slice jicama & cuke into strips. Thinly slice radishes. Coat shrimp with Cajun seasoning & quickly pan fry in oil until cooked just right. Divide lettuce among 6 plates. Arrange mango & veggie on lettuce. Drizzle with Honey Chive Dressing & place cooked shrimp on each salad.


SMOKED POTATO SALAD

~Shared by Doe, Oliver, B.C.

11/2 lbs small nugget potatoes, scrubbed
2-3 tbsp xtra virg olive oil
coarse sea salt   blk pepper
8 garlic, peeled
1/2c Hellman’s
2 tbsp Dijon
1tbsp red wine vinegar, or more to taste
2 grn onions, trimmed, thinly sliced
1 tbsp drained capers
1 tbsp f.c. cornichons or dill pickles-optional
3 hard cooked eggs, peeled boiled 11 mins
Sweet paprika or smoked paprika to garnish
8x12 foil pan   11/2c wood ships soaked 1 hour then drained

Cut any lg potatoes in quarters, cut med potatoes in half, leave sm ones whole. All the pcs should be bite size, about 1" across. Place potatoes in foil pan. Add 2 tsp of the olive oil & stir to coat. Season the potatoes generously with salt & pepper, stir to mix. Set up grill for indirect grilling and preheat to 400f. When ready to cook, place the pan with potatoes in middle of grill away from the heat. If cooking on charcoal grill, toss half the wood chips on each mound of coals. Cover grill & cook potatoes 15 mins. Add the garlic to the pan with the potatoes & stir in 1 tbsp of the olive oil if taters look dry. Re-cover grill & continue cooking potatoes until they are browned & tender, garlic is soft, 30-45 mins more, stirring once or twice so they cook evenly. Take pan from heat & let cool to room temp. Meanwhile make dressing- place mayo, mustard & vinegar in lg non-reactive bowl & whisk until smooth. Chop garlic & add it to the dressing. Add grn onion, capers, and cornischons & whisk to mix. Coarsely chop the hard cooked eggs, and then add them & the cooled potatoes to the dressing. Stir to mix. Taste for seasoning, adding salt & more vinegar to taste, the salad should be highly seasoned. You can serve it right away or chill it, covered for several hours to let flavors blend. If you chill the salad, taste for seasoning just before serving, adding more salt & vinegar as needed. Sprinkle with green onions & paprika & serve at once.


SINGAPORE NOODLE SALAD

~Shared by Doe, Oliver, B.C.

You will find Singapore noodles in Asian markets & specialty food stores. Look for a yellow spaghetti like ( but wider egg noodle)

1lb Singapore noodles
1/2lbs barbecued pork, shredded
1 red onion, thinly sliced
6 green onions, thinly sliced
1 sw grn pepper, thin sl
2 oranges, peeled & in segments
1/4c veg oil
1/4c orange juice
2tbsp soy sauce
1tbsp fresh cilantro
1tsp curry
1tsp sesame oil
1 tsp Asian hot sauce
salt & pepper to taste

Cook noodles according to pkg directions. Drain, cool under running water & drain again. In lg bowl combine the noodles, pork, red onion, green onions, green & red peppers, orange segments, oil, orange juice, soy sauce, cilantro, curry, sesame oil, hot sauce, salt & pepper. Toss well & serve.


FRUIT SALAD WITH ORANGE POPPY SEED DRESSING

~Shared by Doe, Oliver, B.C.

Mix up your own concoction of fresh fruit & top with this dressing.

1/4c orange juice
3tbsp Dijon
3 tbsp vinegar(cider)
2tbsp liquid honey
1tbsp Worcester
1tsp orange rind
1/2c oil
1 tsp poppy seeds
6c cut up fruit-oranges,apples,pink grapefruit,melons,cantaloupe,berries,grapes)

Blend together in proc or blender,juice,mustard,vinegar,honey,worcester & orange rind. With machine running,slowly pour in oil in a steady stream, until smooth. Stir in poppy seeds. Arrange serving of fruit on platter of lettuce leaves. Spoon dressing over fruit just before serving.



PLUM PEPPER PORK

~Shared by Doe, Oliver, B.C.

Busy schedules leaving little time to fix dinner? For a quick weeknight meal, serve up "Plum Pepper Pork." This simple dish adds the sweet taste of plums to juicy pork tenderloin for an irresistible flavor the entire family will love.

Yields: 4 servings

2 whole pork tenderloins, about 12 ounces each
Salt and freshly ground black pepper, to taste
1 tablespoon extra virgin olive oil
1/3 cup chopped shallot or red onion
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups chopped ripe purple plums or pluots
2 tablespoons packed dark brown sugar
1 cup pinot noir or other dry red wine*
2 tablespoons unsalted butter

1. Preheat oven to 425°F. Heat a large saute pan over medium-high heat. Season pork with salt and pepper to taste. Add olive oil to pan. Saute pork in oil until browned all over, about 2 minutes on each side.

2. Transfer pork to an ovenproof dish and roast in oven for 12 to 13 minutes, until meat thermometer inserted into the thickest part of the tenderloin reads 150°F.

3. Meanwhile, return saute pan to stovetop over medium heat and add shallot, salt and cracked black pepper. Saute until golden brown, about 2 to 3 minutes.

4. Add plums and saute until they start to soften and brown. Add brown sugar and cook for 1 to 2 minutes, stirring constantly, until sugar is melted and bubbling.

5. Add wine, scraping the bottom of the pan to loosen all the browned bits. Continue cooking, for about 12 minutes, stirring frequently, until liquid is reduced by half and mixture becomes a chunky sauce. Stir in butter and remove from heat.

6. Remove roasted pork from oven and transfer to a cutting board. Allow to rest for 5 minutes under a foil tent until a final internal temperature of 160°F is reached.

7. Cut pork into 1/2-inch-thick diagonal slices and arrange on serving plates. Add any remaining pork juices to the sauce.

8. Spoon sauce over the pork and serve immediately. Save remaining pork and 1/4 cup leftover sauce for Curried Pork and Apple Salad recipe.

Source: ivillage.com


SHRIMP AND PEAS SALAD

~Shared by Janet H., Simpsonville, SC

2 pkgs frozen peas, cooked and drained (I like the small peas and don't cook them)
2 cups chopped celery
1 cup sliced green onions
1/2 cup mayonnaise
to taste add:  worcestershire sauce, salt and pepper, garlic powder, and lemon juice
2 cans small shrimp
 
Mix all the above ingredients together in a bowl and taste.  Make any adjustments to seasonings and refrigerate overnight.


THE BEAN THING

~Shared by Janet H., Simpsonville, SC

Make and refrigerate at least 8 hours ahead of serving.
 
Rinse all of the below under cold water and drain well.  Put in a large bowl.
1 can kidney beans
1 can pinto beans
1 can chick peas or garbanzos
1 can yellow niblet corn
 
Combine the above with 1/2 cup or more of the following:   chopped green onions, green peppers, red peppers, fresh parsley, celery
 
Make a marinade and pour over the bean mixture.  
3/4 cup olive oil
2 cloves garlic, minced
1 tsp salt
3 Tablespoons red wine vinegar
2 Tablespoons dry red wine (optional)
Pepper to taste

Serves 10 to 12


POTATO AND EGG SALAD

~Shared by Larry Holmes, Toronto, Canada

2 pounds red baby potatoes with peel
water
1 teaspoon salt
1/4  cup shaved fresh Parmesan cheese
¼ cup chopped red onion
4 hard-cooked eggs, cut into 1/3-inch thick slices
3 tablespoons chopped fresh parsley

Lemon Sour Cream Dressing:
3 tablespoons olive oil
1 tablespoons lemon juice
1 tablespoon sour cream
1 tablespoon Dijon mustard with whole seeds
2 teaspoon liquid honey
1 garlic clove, minces
1/4  teaspoon salt
pepper, just a pinch

Cook potatoes in water and salt in large saucepan until tender.  Drain Well.  Cool completely.  Transfer to a large bowl.  Add next 4 ingredients.  Toss.

Lemon Sour Cream Dressing:  Combine all 8 ingredients in jar with tight fitting top.  Shake well.  Drizzle over potato mixture.  Toss.  Makes 6 cups.

Serves 8


SHRIMP SALAD

~Shared by Larry Holmes, Toronto, Canada

1 pound cooked, peeled shrimp
1/2  pound sliced mushrooms
2 medium tomatoes, each cut into 8 sections
1/2 pound cooked asparagus tips
1 cup cooked peas
2 tablespoons olive oil
1 teaspoon white wine vinegar
1/2  teaspoon salt
1/4  teaspoon dried dill
2 hard-cooked eggs

Put shrimp, mushrooms, tomatoes, asparagus and peas in a salad bowl.  Mix the oil, wine vinegar, salt and dill together and pour over the salad.  Cut each egg into 8 pieces and use as garnish.

Serves 4


INSALATA MARINARA

~Shared by Larry Holmes, Toronto, Canada

1/2  pound green beans
1/4  cucumber
3 tomatoes, skinned and quartered
1 small onion, finely chopped
1/2  pound smoked herring, OR 1/2  pound salmon, well drained
1 hard-cooked egg
8 stuffed green olives
1 teaspoon chopped parsley

For the dressing:
3 tablespoons oil
1 1/2  tablespoons vinegar
salt and pepper
1/2  teaspoon French mustard
1/2  teaspoon powdered sugar
1 clove garlic, crushed

Boil beans for 8 minutes in salted water.  Drain, refresh in cold water and allow to cool.

Cut cucumber into slices 1/2 inch thick, and quarter.

Prepare the dressing.  Place the oil, vinegar, seasoning and French mustard in a bowl and whisk together.  Add the sugar and crushed garlic and stir well.

Place the tomatoes, cucumber, beans and onion in a small salad bowl.  Pour the dressing over the vegetables and mix thoroughly.  Cut the herring into cubes, approximately 1 inch in size/ If you use salmon, flake ti roughly.  Add the fish to the vegetables and turn carefully.

Shell and quarter the egg.  Arrange the pieces on top of the salad with the olives.  Chill and serve garnished with the chopped parsley.

Serves 4


HAM AND PINEAPPLE SALAD

~Shared by Larry Holmes, Toronto, Canada

2/3 cup diced ham
1 cup deiced cooked potatoes
1 cup diced Gruyere cheese
1/4  pound seedless grapes, skinned
1/2  cup canned pineapple chunks
3/4  cup mayonnaise
2 tablespoons pineapple juice
salt and pepper
2 tablespoons sour cream
3 tablespoons chopped parsley

Combine together the ham, cooked potatoes, Gruyere, grapes and pineapple chunks in a bowl.  Mix in the mayonnaise and pineapple juice so that all the ingredients are well coated.  Season with salt and pepper and stir in the sour cream.

Serve in an attractive dish, sprinkled with the shopped parsley.

Serves 4

Tip:  As a delicious variation on this salad, why not try adding some sliced bananas or cashew nuts?  You can give it more flavor by mixing in a pinch of curry powder.


OLIVE GARDEN ITALIAN DRESSING

~Shared by Leasa, IA
 
Everyone always wants this recipe.
 
1/2 C mayonaise
1/2 C white vinegar
1 t vegetable oil
2 T corn syrup
2 T grated parmesan cheese
2 T grated romano cheese
1/4 t garlic salt
1/2 t Italian seasoning
1/2 t parsley flakes
1 T lemon juice
 
Mix all ingredients in a blender until well mixed.  You can add a little sugar if it's too tart.  Tastes better if made a day before.
 

GREEK SALAD WITH CREAMY BALSAMIC DRESSING

~Shared by Luanne, FL

1 large head romaine lettuce, torn
3/4 cup kalamata olives, pitted
3/4 cup sliced fresh mushrooms
1 small green bell pepper, cut into rings
1 small purple onion, thinly sliced
1/2 cup crumbled feta cheese

1 recipe creamy balsamic dressing, recipe follows

In large bowl, combine  all ingredients except  dressing. Gradually add enough dressing to coat leaves, tossing gently with remaining dressing on the side.

** I just used all the dressing on the salad.

Creamy Balsamic Dressing:

1 cup mayonnaise (I used Dukes Mayo)
1/2 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
1 1/2 t. chopped dried oregano
1 t. chopped dried basil
1/2 t. ground black pepper
1/4 t. salt

In small bowl, combine all ingredients, stirring with a wire whisk. Cover and chill.

Source: Taste of the South


JELLIED BEET SALAD

~Shared by Luanne, FL

3 oz box lemon Jello, fixed as per package but use beet juice as part of the liquid
# 2 can diced beets or sliced ones, chopped
Drain well, save juice
1/2 cup finely chopped celery
1/4 cup chopped onion, can be green ones
Mix 1/2 cup mayo
1/4 cup horseradish
Salt and pepper to taste
1 tbs lemon juice or vinegar may be used for taste

Blend all together. Mold as you choose. Chill until set.

Unmold on lettuce leaf. Serve with slightly sweetened mayo.


LYDIA'S FRUIT SALAD

~Shared by Jean M., OH

Drain and save the juice from:
1  # 2 1/2 can Apricots
1 # 2 can crushed pineapple. Set aside

Dissolve 2 pks Orange Jello in 2 cups boiling water.

Add 1 cup mini-marshmallows and stir to melt. Allow Jello mixture to thicken and add fruit.

Mix the juice and:
3 tbs flour
1 egg

Cook til thick

Add 2 tbs butter and cool

Add 1 cup Coolwhip to gelatin mixture and blend in the fruit

Spread in 9x13 dish and chill.

Serve cut in squares, on lettuce leaves.

This was a salad served to the ladies church circles of my Mother's church


FINNISH MUSHROOM SALAD

~Shared by Jean M., OH

1 pound fresh mushrooms of your choice (can be a blend) cleaned and chopped
2 tbs grated onion
2 tbs lemon juice
2 tsp sugar
1/2 tsp black pepper, fresh ground

Toss, cover and chill at least 30 minutes or up to 4 hours

1/2 cup whipping cream, whipped stiff
1/4 cup sour cream
1 tsp salt
1/8 tsp dry mustard

Blend well and fold in the mushrooms.

Serve mounded on Romaine leaves, garnished with tomato wedges and fresh parsley.


GREEN BEAN SALAD, ASIAN STYLE

~Shared by Jean M., OH

2# green beans, washed, trimmed and halved
2 green onions, sliced thin
1 tbs toasted Sesame seed

Cook beans in salted water to cover, until tender-crisp, 4 to 5 minutes. Rinse in cold water and drain well.

Dressing:
3 tbs white-wine vinegar
2 tbs rice vinegar
2 tsp soy sauce
1 medium clove garlic, minced
1 inch piece fresh ginger, peeled and minced, or 1 tsp ground ginger
2 tsp sesame oil
1/3 cup Good vegetable oil (recipe specifies Canola)

Combine all and serve at room temperature.

Can be chilled.

(Opt) Vinegar can be mixed to suit your taste


KRAUT SALAD

~Shared by Jean M., OH

A very good salad to serve in hot weather when tastes are in decline, or with heavier foods in cold weather. Goes well with various sandwiches.

1 bag sauerkraut (Willy's, by preference) Drain, rinse well and squeeze dry
1 cup thinly sliced celery
1 med size green pepper, thinly julienned
1 med sweet onion, very thinly sliced and quartered

Toss together gently

Mix and bring to boil
1/3 cup vinegar
1 cup sugar
1/2 cup peanut oil (preferred)

Pour over salad, mix well, let stand overnight.

Keeps well.


PRETZEL SALAD

~Shared by Marilyn, OH

2 1/3 cups pretzels, finely crushed
1/4 cup sugar
8 Tbsp. butter, melted
8 oz pkg. cream cheese, softened
1 cup sugar
8 oz container Cool Whip
1 (6 oz) box strawberry jello
2 cups boiling water
16 oz. pkg. frozen/thawed strawberries
 
Preheat oven to 350.

Mix pretzels with 1/4 cup sugar and melted butter. Spread into 8x8 inch casserole dish and bake 10 minutes; set aside to cool.
 
Meanwhile thoroughly cream softened cream cheese with 1 cup sugar. Beat in Cool Whip and gently spread over cooled pretzel crust; chill well.

Add boiling water to jello; then cool till it begins to thicken. Stir in defrosted strawberries mixing well. Pour over cheese layer and chill until firm.

Serves 8


PACIFIC LIME MOLD SALAD

~Shared by Marilyn, OH

1 cup boiling water
1 (6-oz) pkg. lime jello
20 oz. can crushed pineapple, drain and save juice
2 cups cottage cheese
3 tsp. horseradish (or to taste)
1 cup mayonnaise
3/4 cup chopped nuts
 
Dissolve jello in boiling water; add juice from pineapple. Chill until slightly thickened; beat until frothy.

Combine remaining ingredients in a large bowl, gently add to jello. Chill until firmly set.


PINEAPPLE-MINT FREEZE

~Shared by Marilyn, OH

20 oz can crushed pineapple
1 envelope unflavored gelatin
10 oz. jar mint jelly
dash of salt
1 cup whipping cream
1 Tbsp. confectioners sugar
 
Drain pineapple, reserve juice.

In saucepan, soften gelatin in juice. Add jelly and salt; heat, stirring until melted. Add pineapple - chill until thickens.

Whip cream and confectioners sugar; fold in gelatin. Freeze until firm.


SUMMER PASTA SALAD

~Shared by Lisa H., Belmont, NC

This is a versatile recipe that is a Summer favorite at my house. You can add or delete any vegetables to your taste.
 
1 box noodles (your choice)
Vegetables, cut up
Lg. bottle Italian dressing

Cut up Broccoli, red pepper, red bell pepper, red onion, celery, carrots, mushrooms, black olives, tomatoes

*Cook pasta with cold water; drain. Add chopped raw vegetables. Add Italian dressing and mix. Marinate overnight.

*Put noodles in cold water, then heat to medium high till done. I've heard many times that it is best to begin the noodles in cool water rather than hot. But this is not a requirement :)


EMPEROR'S SALAD

~Shared by Pammie, Swanton, OH

This recipe came from Mary Alice Powell's column in the Toledo Blade published January 16, 1987.  Sounded good, so we tried it.  We liked it enough to add it to our collection.

1/4 cup peanut oil
3 Tablespoon wine vinegar
2 Tablespoon grated radish
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon grated ginger
4 cups shredded lettuce
1 cup shredded red cabbage

In a jar with a tight fitting lid, combine oil, vinegar, graded radish, sugar, salt, and ginger.  Cover tightly and shake until blended.

Combine lettuce and red cabbage; then top with the dressing and serve.
 

FLORENCE HOPKINS' POTATO SALAD

~Shared by Pammie, Swanton, OH

This has always been Mom's standard "take it to the picnic" potato salad.  We're glad she shared it with us.

2 1/2 pounds potatoes
1 cup finely diced celery
1 finely diced onion
1/2 green pepper, diced
1-2 ounce jar chopped red pimentos
5 or 6 hard boiled eggs (chop all but one)
Hellman's Mayonnaise to moisten to desired consistency (I know Pam is a Miracle Whip Woman but it has to be Hellman's for this salad!!)
1 1/2 teaspoons sugar
salt to taste
black pepper to taste
parsley flakes to taste (We use about a cup.)
chives to taste (We use about 1/2 a cup.)

Cook the potatoes with the skins on after scrubbing them.  Cool until comfortable to handle.  Peel, then dice.  Add all other ingredients and mix thoroughly.  Enjoy.

By the way, you can use this recipe for a really good macaroni salad.  Just take about a half pound uncooked macaroni, then cook it to the consistency you like for macaroni, drain, then rinse it with cold water and substitute it for the potatoes above.  Everything else stays the same.
 

LAYERED LETTUCE SALAD

~Shared by Pammie, Swanton, OH

This recipe comes from our friend, Jeannette Campesino who makes great salads for any occasion.  She made this one for us and even Elizabeth had two helpings!

1.  In a large bowl, place crisp, broken lettuce (Jeannette prefers ROMAINE)

2.  Next layer other veges of your choice (mushrooms, onions, etc)

3.  Mix mayonnaise (Hellman's of course) and sour cream (3:1) and pile on top (well, spread it around a bit)

4.  Next layer:  boiled, mashed eggs

5.  This time layer cripsly fried bacon pieces

6.  Add grated cheese (cheddar or colby or whatever)

7.  Sprinkle Chinese noodles on top (this is an option as is #8)

8.  Add halved cherry tomatoes for decoration.

*Note :  if onion slices are used, make them thin enough to read this receipe through a slice.

Pam's note:  I love this salad; however, I make it as a tossed salad, just put everything in a big bowl and mix well. Tastes great and is much easier to make and serve.


MA'S  GERMAN  POTATO  SALAD

~Shared by Pammie, Swanton, OH

This one came through Ellis Island with Bill's grandmother, Mary Liner Morman.  Bill titled it this way because his mother called it that when she finally wrote it down after 50 years of preparing it.  (While she was always Grandma Morman to her 28 grandchildren, she was “Ma” to her own nine children.)Bill added steps to the directions because Ma just sort of assumed anybody with a spoon in their hand would know what to do with this stuff.  We know better, don't we?!

15 potatoes, peeled  -  boiled  -  chopped
4 pieces celery - diced
1 large onion - minced
1 cup parsley flakes
1 pound bacon
6 beaten eggs
1 cup sugar
2 teaspoons dry mustard
1 teaspoon salt (Pam thinks the bacon has enough salt without adding more!)
1/2 teaspoon onion salt (or powder)
1/2 teaspoon garlic salt (or powder)
3/4 cup cider vinegar diluted with 3/4 cup water

Peel and prepare the potatoes to boil.  Start them on the stove while doing the rest  .In the largest skillet you've got, cut the bacon into small pieces and begin to slowly fry it.

Chop the celery and onion into a large mixing bowl. ( You're gonna need a biggie!) Add the dry ingredients to the well-beaten eggs along with the vinegar/water solution.

The bacon should be crisp about the time the potatoes are done if you have the fire high under the potatoes and low under the bacon.  Drain the potatoes and chop them in with the celery and onions.  Add the parsley flakes.  I cover the mixing bowl with a cookie sheet to conserve as much heat as possible.

Pour the egg/etc. mixture into the crisply fried bacon, which you did not drain,   and cook stirring constantly until it thickens.

Pour this thickened mixture over the potatoes/celery/onions and thoroughly mix everything together.  Serve warm and refrigerate the leftovers (if there are any).  One of the nice things about this stuff is that it doesn't spoil as quickly as conventional potato salad because there's no mayo or other raw egg mixture in it.


POTATO/MACARONI SALAD

~Shared by Pammie, Swanton, OH

Bill got this one from Martha Edwards.  Then he messed around with it until he got it the way he likes it.  He got the big can of paprika from his brother-in-law, Steve, and had to use it somewhere! (another of Martha's make it up as you go recipes!)

potatoes or macaroni
eggs
celery
onions
Miracle Whip
Hellmans
prepared mustard
onion salt(or powder)
garlic salt (or powder)
pepper  
salt (if you think it needs it)
parsley flakes

Boil 1 to 15 potatoes with the skins on until they're just done. DO NOT OVERBOIL INTO A MUSH.  Drain, cook, peel, and chop into a large bowl(large means LARGE!)

Hard boil 6 to 8 eggs.  Set 2 or 3 aside.  Peel and chop the rest into the bowl.

Chop 4 to 6 pieces of celery into the bowl along with a finely chopped onion.

Vadalia onions are excellent for this if you can get them.

In a smaller, separate bowl, combine about 2 cups each of Miracle Whip and Hellmans with 1 to 2 Tablespoons of prepared mustard, a dash of onion powder, garlic powder, black pepper (and salt, if needed); about 1 to 2 cups parsley flakes, and as much paprika as you like.  (You may wish to leave the paprika out here and sprinkle it over the top later, but I like it mixed through the salad.)

Thoroughly stir this mixture, then pour it over the potatoes etc. in the large bowl and blend thoroughly.

Now take the 2 or 3 eggs you set aside earlier and slice them thinly and place them across the top of the salad.  If you aren't going to serve this within an hour after it's made, it should be refrigerated.  Refrigerate any leftovers.

For macaroni salad, substitute 4 to 6 cups of elbow macaroni for the potatoes.  Everything else is the same. Don't overcook the macaroni and rinse with cold water to rid it of the starchy stuff.


BROCCOLI-NOODLE SALAD
 
~Shared by Pat, Minden, NV
(Pat's hubby is Phil Maine who makes the best chocolates in the world and is a published cookbook author. See him in the A to Z Readers' Family-Owned Business Guide section at the end of the newsletter!)
 
2 (3 ounce) packages chicken-flavored ramen noodles
1 package broccoli slaw
1 cup almonds, slivered, toasted
1 cup sunflower seeds, toasted
1 (8 ounce) bottle Italian salad dressing
 
Break up noodles and mix with slaw, almonds and sunflower seeds.  Toss with dressing and chill.


MERRY-BERRY SALAD
 
~Shared by Pat, Minden, NV
(Pat's hubby is Phil Maine who makes the best chocolates in the world and is a published cookbook author. See him in the A to Z Readers' Family-Owned Business Guide section at the end of the newsletter!)
 
1 (10 ounce) package mixed salad greens
2 apples: red and green, diced
1 cup shredded parmesan cheese
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
 
In large salad bowl, toss greens, apples, cheese, cranberries and almonds.  Drizzle poppy seed dressing over salad and toss.
 

MARINATED CORN SALAD
 
~Shared by Pat, Minden, NV
(Pat's hubby is Phil Maine who makes the best chocolates in the world and is a published cookbook author. See him in the A to Z Readers' Family-Owned Business Guide section at the end of the newsletter!)
 
3 (15 ounce cans whole kernel corn, drained
1 red bell pepper, chopped
1 cup chopped walnuts
3/4 cup chopped celery
1 (8 ounce) bottle Italian salad dressing
 
In bowl with lid, combine corn, bell pepper, walnuts and celery.  Pour dressing over vegetables.  Refrigerate several hours before serving.
 

CALYPSO COLESLAW
 
~Shared by Pat, Minden, NV
(Pat's hubby is Phil Maine who makes the best chocolates in the world and is a published cookbook author. See him in the A to Z Readers' Family-Owned Business Guide section at the end of the newsletter!)
 
1 (16 ounce) package shredded cabbage
1 bunch green onions with tops, sliced
2 cups cubed cheddar or mozzarella cheese
1/4 cup sliced ripe olives
1 (15 ounce) can whole kernel corn with peppers, drained
 
Combine all slaw ingredients and add a few sprinkles of salt.
 

EASY GUACAMOLE SALAD
 
~Shared by Pat, Minden, NV
(Pat's hubby is Phil Maine who makes the best chocolates in the world and is a published cookbook author. See him in the A to Z Readers' Family-Owned Business Guide section at the end of the newsletter!)
 
4 avocados, softened
1 (8 ounce) package cream cheese, softened
1 (10 ounce) can diced tomatoes and green chilies
1-1/2 teaspoons garlic salt
About 1 tablespoon lemon juice
 
Peel avocados and mash with fork.  In mixing bowl, beat cream cheese until smooth.  Add avocados and remaining ingredients and mix well.  Serve on lettuce leaf with a few chips beside salad.
 

TERRIFIC TORTELLINI SALAD
 
~Shared by Pat, Minden, NV
(Pat's hubby is Phil Maine who makes the best chocolates in the world and is a published cookbook author. See him in the A to Z Readers' Family-Owned Business Guide section at the end of the newsletter!)
 
2 (14 ounce) packages frozen cheese tortellini
1 green and 1 red bell pepper, diced
1 cucumber, chopped
1 (14 ounce) can artichoke hearts, rinsed, drained
1 (8 ounce) bottle creamy Caesar salad dressing
 
Prepare tortellini according to package directions and drain.  Rinse with cold water, drain and chill.  Combine tortellini and remaining ingredients in large bowl, cover and chill at least 2 hours.
 

FANTASTIC FRUIT SALAD
 
~Shared by Pat, Minden, NV
(Pat's hubby is Phil Maine who makes the best chocolates in the world and is a published cookbook author. See him in the A to Z Readers' Family-Owned Business Guide section at the end of the newsletter!)
 
2 (11 ounce) cans mandarin oranges
2 (15 ounce) cans pineapple chunks
1 (16 ounce) carton frozen strawberries, thawed
1 (20 ounce) can peach pie filling
1 (20 ounce) can apricot pie filling
 
Drain oranges, pineapple and strawberries.  Combine all ingredients and fold together gently.
 

ANGEL SALAD
 
~Shared by Pat, Minden, NV
(Pat's hubby is Phil Maine who makes the best chocolates in the world and is a published cookbook author. See him in the A to Z Readers' Family-Owned Business Guide section at the end of the newsletter!)
 
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 (16 ounce) can chunky fruit cocktail, drained
1 (15 ounce) can pineapple chunks, drained
1 (8 ounce) carton whipped topping
 
With mixer, beat cream cheese and sugar until creamy.  Add fruit and mix gently.  Fold in whipped toping.  Pour into crystal bowl and chill.
 

SUMMERTIME SPINACH SALAD

~Shared by Pat, Merritt Island, FL

Serves 6

3 cloves garlic, unpeeled
4 strips bacon, diced
1/2 C mayonnaise
1/2 C sour cream
1/2 C buttermilk
2 tsp ranch-style dressing mix
2 tsp lemon juice
1 tsp cider vinegar
1/2 tsp pepper
4 C torn spinach
2 medium oranges, peeled and sliced
1/2 C sliced mushrooms
sliced onion

Pierce the garlic cloves; place in a small baking dish. Bake uncovered at 350 degrees for 20 minutes. Cool. Mash with a fork to remove the pulp; discard the skins and set the pulp aside.

Cook the bacon until crisp.  Remove to paper towels to drain; reserve 2 tsp of the drippings.  In a bowl, whisk mayonnaise, sour cream and buttermilk.  Add the salad dressing mix, lemon juice, vinegar, pepper, garlic pulp and reserved bacon drippings; mix well.  Cover and refrigerate for at least 30 minutes. Toss the spinach in a large bowl. Add oranges, mushrooms and onion. Sprinkle with bacon. Drizzle with dressing or serve the dressing on the side.


MACHE & CHICKEN SALAD WITH HONEY-TAHINI DRESSING

~Shared by Jim D., WA

Makes 4 servings, about 2 cups each

Ingredients
 
Dressing
½ cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini (see Tip)
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper to taste

Salad
1 pound new or baby red potatoes
1 pound chicken tenders
¼ teaspoon plus pinch of salt, divided
¼ teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
½ small clove garlic
4 cups mâche or baby spinach
1 cup shelled English peas (about 1 ½ pounds unshelled) or thawed frozen peas
1 tablespoon finely chopped shallot

Instructions
 
1. To prepare dressing: Combine lemon juice, 1/3 cup oil, tahini, honey and minced garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with 1 teaspoon salt and pepper.

2. To prepare salad: Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size. When cool enough to handle, slice or quarter.

3. Meanwhile, toss chicken with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a clean cutting board to cool. Shred into bite-size pieces.

4. Season a wooden salad bowl by rubbing with 1/2 clove garlic and a pinch of salt. Chop the garlic and add to the bowl along with the potatoes and mâche (or spinach). Pour 1/2 cup dressing over the potatoes and greens; gently toss to coat. (Cover and refrigerate the remaining 3/4 cup dressing for up to 3 days.) Add peas, shallot and the shredded chicken; gently toss and serve.

Tips
 
Cover and refrigerate the dressing (Step 1) for up to 3 days.

Tip: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

Nutrition Information
Per serving: 381 calories; 16 g fat (2 g sat, 10 g mono); 67 mg cholesterol; 31 g carbohydrate; 32 g protein; 4 g fiber; 525 mg sodium; 727 mg potassium.
Nutrition bonus: Vitamin A & Vitamin C (45% daily value), Folate & Potassium (21% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 3 1/2 lean meat, 3 fat

Source: EatingWell.com


RAINBOW CHOPPED SALAD

~Shared by Jim D., WA

Makes 4 servings, generous 1 cup each

Ingredients
 
1 ½ cups chopped bell peppers
1 ½ cups chopped broccoli florets
1 cup shredded carrots
½ cup diced radishes
½ cup Orange-Oregano Dressing or Creamy Dill Ranch Dressing (recipes follow)
1 tablespoon minced red onion

Instructions
 
Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve.

Nutrition Information
Per serving: 64 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 3 g fiber; 198 mg sodium; 371 mg potassium.
Nutrition bonus: Vitamin C (240% daily value), Vitamin A (140% dv).
1/2 Carbohydrate Serving

Source: EatingWell.com


ORANGE-OREGANO DRESSING

~Shared by Jim D., WA

Makes about 1 cup

Ingredients
 
½ teaspoon freshly grated orange zest
½ cup orange juice, preferably freshly squeezed
¼ cup cider vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano or ¾ teaspoon dried
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground pepper

Instructions
 
Place all ingredients in a jar. Cover and shake to combine.

Tips
 
Cover and refrigerate for up to 1 week.

Nutrition Information
Per 2-tablespoon serving: 27 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 165 mg sodium; 41 mg potassium.
Exchanges: 1/2 fat
0 Carbohydrate Servings

Source: EatingWell.com


CREAMY DILL RANCH DRESSING

~Shared by Jim D., WA

Makes 1 1/4 cups

Ingredients
 
1 small shallot, peeled
¾ cup nonfat cottage cheese
¼ cup reduced-fat mayonnaise
2 tablespoons buttermilk powder (see Note)
2 tablespoons white-wine vinegar
¼ cup nonfat milk
1 tablespoon chopped fresh dill
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Instructions
 
With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.

Tips
 
Cover and refrigerate for up to 1 week.

Note: Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.

Nutrition Information
Per 2-tablespoon serving: 19 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 2 g carbohydrate; 2 g protein; 0 g fiber; 125 mg sodium; 10 mg potassium.
Exchanges: Free food
0 Carbohydrate Servings

Source: EatingWell.com


ROMAINE SALAD WITH CHICKEN, APRICOTS & MINT

~Shared by Jim D., WA
 
Makes 4 servings, 2 1/2 cups each

Ingredients
 
Marinade & dressing
½ cup dried apricots
1 cup hot water
2 cups loosely packed mint leaves (about 1 bunch)
1 teaspoon freshly grated orange zest
½ cup orange juice
2 tablespoons honey
4 teaspoons Dijon mustard
4 teaspoons red-wine vinegar
½ teaspoon salt, or to taste
Freshly ground pepper to taste
¼ cup extra-virgin olive oil

Salad
1 pound boneless, skinless chicken breast, trimmed of fat
1 large head romaine lettuce, torn into bite-size pieces (10 cups)
6 fresh apricots or plums, pitted and cut into wedges
1 cup loosely packed mint leaves (about ½ bunch), roughly chopped
½ cup sliced almonds, toasted (see Tip)

Instructions
 
1. Preheat grill.

2. To prepare marinade & dressing: Soak dried apricots in hot water for 10 minutes. Drain and transfer apricots to a food processor. Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper. Process until smooth. With the motor running, gradually drizzle in oil. Reserve 1 cup for the dressing.

3. To prepare salad: Transfer the remaining marinade to a large sealable plastic bag. Add chicken, seal and turn to coat. Marinate in the refrigerator for 20 minutes.

4. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side. (Discard the marinade.)

5. Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates. Slice the chicken and arrange over the salads. Sprinkle with almonds and serve.

Tips
 
The dressing will keep, covered, in the refrigerator for up to 2 days.

Tip: To toast almonds: Spread on a baking sheet and bake at 350°F until golden brown and fragrant, 5 to 7 minutes. Toasted almonds will keep, tightly covered, at room temperature for up to 1 week.

Nutrition Information
Per serving: 456 calories; 20 g fat (3 g sat, 13 g mono); 66 mg cholesterol; 38 g carbohydrate; 35g protein; 10 g fiber; 434 mg sodium.
Nutrition bonus: Vitamin A (230% daily value), Vitamin C (110% dv), Fiber (41% dv).
2 Carbohydrate Servings
Exchanges: 1 fruit, 3 vegetable, 4 lean meat, 1 fat (mono)

Source: EatingWell.com


ASPARAGUS AND RADISH SALAD

~Shared by Jim D., WA

Makes 4 servings, scant 1 cup each

Ingredients
 
1 bunch asparagus (about 1 pound), trimmed
2 tablespoons white vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon toasted sesame oil
½ teaspoon grated fresh ginger
2-3 dashes Asian red chile sauce, such as sriracha (optional)
1 bunch radishes, trimmed and cut into wedges
2 tablespoons finely chopped scallion

Instructions
 
1. Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.

2. Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.

3. Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.

Nutrition Information
Per serving: 66 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 7 g carbohydrate; 3 g protein; 3 g fiber; 181 mg sodium; 359 mg potassium.
Nutrition bonus: Folate (43% daily value), Vitamin A & Vitamin C (25% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat

Source: EatingWell.com


BEAN & TOMATO SALAD WITH HONEY VINAIGRETTE

~Shared by Jim D., WA

Makes 8 servings, about 1 cup each

Ingredients
 
1 ¼ cups dried beans, preferably heirloom, or 2 15-ounce cans white beans, rinsed (see Tip)
1 teaspoon salt, divided
½ cup minced red onion
¼ cup cider vinegar
4 teaspoons honey
1 teaspoon peanut or canola oil
½ teaspoon freshly ground pepper, or to taste
8 ounces green beans, trimmed and cut into 2-inch pieces
1 pint cherry or grape tomatoes, halved or quartered
½ cup fresh basil leaves, thinly sliced
1 pound tomatoes, sliced

Instructions
 
1. If using canned beans, skip to Step 3. If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)

2. Drain the soaked beans, rinse and transfer to a large saucepan. Add 6 cups cold water. Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans. (If you’re using heirloom beans, be sure to check them after 20 minutes—they tend to cook more quickly than conventional beans.) If at any time the liquid level drops below the beans, add 1 cup water. When the beans are about three-fourths done, season with 1/2 teaspoon salt. When the beans are tender, remove from the heat and drain.

3. Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.

4. Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.

5. To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.

Tips
 
Prepare through Step 3, cover and refrigerate for up to 1 day.

Tip: To quick-soak beans, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Proceed with Step 2.

While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Nutrition Information
Per serving: 134 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 26 g carbohydrate; 7 g protein; 7 g fiber; 298 mg sodium; 565 mg potassium.
Nutrition bonus: Vitamin C (27% daily value), Folate (25% dv), Vitamin A (22% dv), Potassium (16% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable

Source: EatingWell.com


JICAMA SLAW

~Shared by Jim D., WA

Makes 4 servings, 3/4 cup each

Ingredients
 
1 pound jícama, peeled and shredded
1 large carrot, peeled and shredded
3 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
½ teaspoon hot sauce
Salt & freshly ground pepper to taste

Instructions
 
Combine jícama, carrot, lime juice, mayonnaise, cilantro, cumin and hot sauce in a large bowl. Season with salt and pepper. Cover and refrigerate for 1 hour.

Tips
 
Cover and refrigerate for up to 2 days.

Nutrition Information
Per serving: 68 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 14 g carbohydrate; 1 g protein; 6 g fiber; 160 mg sodium; 243 mg potassium.
Nutrition Bonus: Vitamin A (62% daily value), Vitamin C (46% dv).
1/2 Carbohydrate Serving

Source: EatingWell.com


GREEK SALAD

~Shared by Mary S., Nashville, TN

4 medium tomatoes cut in narrow wedges
1 cup thinly sliced red onions
1 English cucumber cut in chunks
1/4 cup diced celery
2 Tbsp. chopped fresh parsley
1 yellow bell pepper cut in slivers

Toss vegetables and marinate for one hour.

Marinade:

1/4 cup coarsely chopped fresh basil
6 Tbsp. Extra Virgin Olive Oil
2 Tbsp Balsamic vinegar or lemon juice plus 1 tsp sugar
1 tsp. grated lemon zest
Salt and freshly ground pepper
Pitted Kalamata olives and crumbled Feta cheese scattered on top at serving time.

Makes 4-6 servings,


CHRISTINE'S POTATO SALAD

~Shared by Mary S., Nashville, TN

2 lbs. Yukon Gold (4 cups) or red skinned potatoes, boiled and cubed (do not overcook)
2/3 cup sliced scallions with some tender green tops or diced sweet (Walla Walla) onions
1/2 cup celery, small dice
3 hard boiled eggs, 2 chopped and 1 sliced
2 Tbsp. finely chopped dill pickles
6 sliced radishes for top decoration.

Dressing:

3/4 cup mayonnaise
1/2 cup sour cream
2 Tbsp. Dijon mustard
2 tsp. lemon juice
2 tsp. sugar
Salt and pepper to taste

In a bowl place the cubed potatoes, scallions, celery and two chopped eggs. Mix together dressing ingredients. Taste for proper seasoning and fold carefully into potato mixture. Chill in a serving bowl. Decorate top with sliced radishes and sliced eggs. Sprinkle top with a little paprika if you wish.

Makes 6-8 servings.


MANDARIN BACON SALAD

~Shared by Mary S., Nashville, TN

1/2 head of iceberg lettuce, bite size pieces
1/4 head of romaine, bite size pieces
6 slices bacon cooked crisp and crumbles
2 scallions with tops, thinly sliced
1 small zucchini, thinly sliced
1 11 oz. can Mandarin oranges, drained
1/4 cup Sunkist Honey Roasted Almond Accents (in the produce department)

Toss together lettuce, bacon, scallions and zucchini. Just before serving add mandarin oranges and dressing. Toss to mix in dressing then sprinkle top with almonds.

Dressing:

1/4 cup vegetable oil
2 Tbsp. sugar
2 Tbsp.vinegar
1/2 tsp salt
Dash of tabasco
1 tsp. crumbled basil

Mix well and  allow flavors to blend for about an hour. Pour over greens in the amount you desire.


LEMON SALAD

~Shared by Mary S., Nashville, TN
 
1 (15 oz.) can crushed pineapple
1/4 c. sugar
1 lg. pkg. lemon Jell-O
1-1/2 c. cold water
Juice of 1 lemon
6 oz. grated mild Cheddar cheese
1/2 c. sliced almonds
1 lg. (about 12 oz.) Cool Whip
Yellow food coloring

Combine pineapple and sugar in saucepan and bring to a boil. In bowl, place Jell-O. Stir in pineapple mixture to dissolve Jell-O. Add water and lemon juice. Chill to soft set. Add cheese and nuts. Fold in Cool Whip. Add a few drops of yellow food coloring to give salad more color. May be poured into a mold or pretty dish to set.


OLIVE OIL AND VINEGAR DRESSING FOR A CAESAR SALAD

~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.


Serves 8
 
1  large egg, coddled
1/2 tsp. anchovy paste
2 large garlic cloves, chopped
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
2 drops Tabasco sauce
1/8 tsp. freshly ground black pepper
1/2 cup extra virgin olive oil

In a small saucepan, bring to boil 2 cups of water. Carefully drop the whole egg into the boiling water and cook for exactly 1 minute.  Immediately remove from the water, crack the egg into a small bowl and set aside. (This is a coddled egg). In a blender or food processor, add anchovy paste, garlic, red wine vinegar, Dijon mustard, Tabasco sauce, black pepper and coddled egg.  Process until almost smooth. Add olive oil slowly in a steady drizzle while whirling continuously. Process until dressing is creamy. Refrigerate in a glass jar with lid until needed. Use as desired with your favorite ROMAINE SALAD.


SPINACH & RED CABBAGE SALAD WITH ORANGE DRESSING

~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.


Serves  6

1/2 cup orange juice, freshly squeezed
3 Tbsp. 6 year old or 12 year old balsamic vinegar
3 Tbsp. granulated sugar
1/4 tsp. salt
1/8 tsp. black pepper
1 small head of red cabbage, very thinly sliced (3 cups)
8 oz. fresh baby spinach, (3 cups) stems removed
2 large green onions, thinly sliced

In a pint jar with a tight lid, combine orange juice, balsamic vinegar, sugar, salt and pepper and shake well to blend. Prepare cabbage and spinach as noted. On a large serving platter, arrange thinly sliced cabbage in the center of the platter.  Arrange spinach around the cabbage. Sprinkle green onions over the cabbage and spinach. Drizzle about 1/3 of the dressing over the cabbage and spinach. Place the remaining salad dressing on the table for those who desire more dressing.


UNCLE BILL'S VINEGRET SALAD
(Beet Vegetable Salad)

~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.


Serves 10 - 12

4 cups water
3 large fresh, red beets, scrubbed and cooked, reserve 1 cup of liquid
3/4 cup frozen petite peas
1 Tbsp. water
1 med. carrot about 6 inches long, peeled and grated
1 cup dill pickles of your choice, diced
1 small onion, finely chopped
1 large celery rib, chopped small
2 large apples, peeled, cored and cubed 1/2 inch - Granny Smith or red delicious are suggested
2 cups canned sauerkraut (with wine is best)
12 fl.oz. caned red kidney beans, drained

DRESSING
1 Tbsp. granulated sugar
1 Tbsp. lemon juice, freshly squeezed
4 Tbsp. extra virgin olive oil - first press, cold press
3 Tbsp. red wine vinegar
3/4 cup beet liquid that was reserved
4 Tbsp. prepared horse radish (or more if desired)

In a large saucepan, add beets and 4 cups of water and cook until beets are just tender.  Reserve 1 cup of liquid to use later an discard the remainder liquid. Immediately immerse the beets in cold water, then peel off skins and discard. When beets are cooled enough to handle, slice the beets into 1/4" thick slices, then cut again into 1/4" strips, then cut into about 1" lengths.

In a microwave proof dish, add peas and 1 tablespoon of water, cover and microwave on HIGH (full power) for 2 minutes.  Stir and continue to microwave for another 2 minutes. Immediately cover with cold water and some ice and set aside to cool. Drain peas well before using.

In a large mixing bowl, add sliced beets, grated carrots, dill pickles, onions, celery, apples, sauerkraut, red kidney beans, petite peas and gently mix.

DRESSING:  In a mixing bowl, combine sugar, lemon juice, olive oil, red wine vinegar, 3/4 cup of reserved beet liquid, and horseradish and whisk well to blend.  Adjust seasonings and horseradish to taste. Pour dressing over the prepared salad and gently mix to coat. Cover with plastic wrap and refrigerate until ready to serve.

The salad will keep very well for at least 8 days when covered and refrigerated. Before serving again, mix salad to coat with the juices.


UNCLE BILL'S PETITE PEA SALAD

~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.


Serves  8 - 10

2 cups frozen tiny peas (petite peas)
2 Tbsp. water
1/2 cup sour cream
1/2 cup mayonnaise
2 tsp. dried dill weed
2 Tbsp. finely chopped onions
4 Tbsp. finely chopped celery
4 slices bacon, fried until crispy (optional)

In a microwave-proof dish, add peas and water and microwave on HIGH (full power) for 3 minutes.  Stir, then continue to microwave for an additional 2 minutes. Drain and immediately cool in cold water and some ice cubes; set aside to cool and chill completely, then drain well. In a large mixing bowl, add chilled peas, sour cream, mayonnaise, dill weed, onions and celery and fold gently to blend. Chill in refrigerator for at least 30 minutes before using.  This salad can be made the day before using as the flavours will meld nicely. Meanwhile, fry bacon on medium heat until well done and crispy; DO NOT BURN.  Place bacon on paper towels  to drain. Crumble bacon and garnish salad when serving.

Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

SUMMER TOMATO SALAD

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  4 large plum tomatoes, sliced
-  1/2 medium red or sweet white onion, thinly sliced and separated into rings
-  1/4 cup chopped fresh basil
-  3 tablespoons light olive oil vinaigrette salad dressing

DIRECTIONS

Combine the tomatoes, onion rings, and basil in a medium bowl and toss to mix well. Pour the dressing over the salad and toss again. Let the mixture sit at room temperature for 15 to 30 minutes before serving.

Nutritional Information Per Serving (1/4 of recipe): Calories: 45, Carbohydrate: 6 g, Cholesterol: 0 mg, Fat: 2.5 g, Fiber: 1.2 g, Protein: 0.9 g, Sodium: 97 mg, Calcium: 11 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

Source: The Complete Diabetes Prevention Plan


CORN BREAD CONFETTI SALAD

~Shared by Mary S., Nashville, TN

This salad is soooo good. Sounds weird but don't let the combination of ingredients make you shy away from it. It is a perfect potluck dish. You can lighten it up by using fat-free or low-fat cheese, sour cream and mayonnaise.

Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
2 cans (15-1/2 ounces each) whole kernel corn, drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese

DRESSING:
1 cup (8 ounces) sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix

Directions:
Prepare corn bread according to package directions. Cool completely; crumble. In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled corn bread.

In a small bowl, combine the dressing ingredients until well blended. Just before serving, pour dressing over salad and toss.

Yield: 20-22 servings.

Source: Taste of Home


BAKED TOMATO AND OLIVE SALAD

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  8 large tomatoes, sliced
-  12 black olives, halved and pitted
-  Paprika and garlic salt, to taste
-  1 tablespoon olive oil
-  2 green onions, trimmed and finely sliced

DIRECTIONS

Preheat the oven to 400 degrees F. Lightly grease an ovenproof dish.

Layer the tomatoes and the olives in the dish, and season with the paprika and garlic salt.

Drizzle the olive oil over the tomatoes and olives, and bake in the middle of the oven for about 15 minutes, until the tomatoes are soft but not mushy. Garnish with the green onions and serve warm.

Nutritional Information Per Serving (1/4 of recipe): Calories: 60, Protein: 1 g, Fat: 5 g, Saturated Fat: 1 g, Carbohydrate: 4 g, Fiber: 1 g, Cholesterol: 0 mg, Sodium: 115 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat

Source: "Great Healthy Food" by Azmina Govindji


HOT GERMAN-STYLE POTATO SALAD

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

-  5 medium potatoes (about 1-1/2 pounds)
-  5 slices bacon
-  1/4 cup vinegar
-  1 large egg, slightly beaten
-  2 teaspoons sugar
-  1/2 teaspoon salt
-  1/4 teaspoon freshly ground pepper
-  1/2 cup chopped onion

DIRECTIONS

Peel and halve the potatoes and cook in boiling water until tender. Drain and slice. Set aside.

Cook the bacon until crisp. Drain, reserving 1 tablespoon of bacon fat. Crumble the bacon and set aside.

In a large nonstick skillet, combine the 1 tablespoon bacon fat, the vinegar, 1/4 cup water, the egg, sugar, salt and pepper. Place over moderately low heat and stir constantly until the dressing is thickened; do not allow the egg to coagulate.

Add the reserved potatoes and crumbled bacon; stir in the onion. Mix and heat through. Serve hot.

Nutritional Information Per Serving (about 2/3 cup): Calories: 112, Fat: 4 g, Cholesterol: 31 mg, Sodium: 168 mg, Carbohydrate: 16 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1/2 Fat

Source: "The New Family Cookbook For People With Diabetes"


MARINATED CRISP VEGETABLE SALAD

~Shared by Mary S., Nashville, TN  

Yield: About 3 cups (6 Servings)

INGREDIENTS

-  1 cup diagonally sliced carrots
-  1 cup broccoli florets
-  1 cup bite-size pieces cauliflower
-  1 red bell pepper, cut into 1-inch squares
-  1/3 cup tarragon vinegar or white wine vinegar
-  1/4 cup extra virgin olive oil
-  1 tablespoon grainy or Dijon mustard
-  1/2 teaspoon freshly ground pepper

DIRECTIONS

Bring a large pot of salted water to a boil. Blanch the vegetables by dropping the carrots, broccoli, and cauliflower into the water. Return to a boil; cook 30 to 60 seconds.

The vegetables should remain very crisp. Drain and rinse under very cold running water or in a bowl of ice water. Drain well and transfer to a large bowl. Add the red pepper.

In a small bowl, whisk together the vinegar, oil, mustard, and pepper. Toss the dressing with the vegetables. Cover and chill until serving time.

Nutritional Information Per Serving (About 1/2 cup): Calories: 85, Fat: 7 g, Cholesterol: 0 mg, Sodium: 137 mg, Carbohydrate: 6 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 1 g Diabetic Exchanges: 1 Vegetable, 1-1/2 Fat

Source: "The New Family Cookbook for People with Diabetes"

Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

GRILLED SHRIMP AND MANGO SALAD

2 large firm mangoes, peeled & shredded
3 Tbsp thinly sliced green onions
1/3 cup lime juice
2 Tbsp fish sauce, or soy sauce
1 tsp sugar
1 small clove garlic, minced
1 small hot chile, such as serrano, seeded, minced
1 pound shrimp (25 to 30 per pound), shelled and deveined
2 cups greens
lime slices, for garnish

1) Combine green onions, lime juice, fish sauce, sugar, garlic, and chile in a bowl. Mix in shredded mango. Chill while preparing shrimp.

2) Divide shrimp into 4 portions. Thread 1 portion onto a slender metal skewer. Run a second skewer through shrimp 1/2 to 1 inch from the first skewer, to keep them flat. Repeat with remaining shrimp. Grill shrimp on a medium hot grill, covered, for about 3 minutes on each side, or until opaque but still a bit moist in the center of thickest parts.

3) Place greens on a platter; mound mango mixture onto the greens using a slotted spoon. Place shrimp over the mango salad and garnish with lime slices, if desired.

Serves 4.


CUCUMBER SALAD WITH DILL

2 to 3 cucumbers, thinly sliced
1 Tbsp finely chopped purple onion
salt
1/3 cup sour cream
1 Tbsp vinegar
pepper
1 & 1/2 Tbsp fresh chopped dill or 1 & 1/2 teaspoons dried dill

1) Arrange cucumber slices in a serving bowl, sprinkling layers with salt. Place a saucer or other weight on cucumbers to weigh down. Cover and let stand for at least 2 hours.

2) Pour off juices which accumulate. Add purple onions and toss.

3) Combine sour cream, vinegar, pepper to taste, and chopped dill; pour over cucumbers.

4) Serve on fresh lettuce leaves.


FRESH MOZZARELLA AND PARMESAN PASTA SALAD

5 cups dry medium shell pasta, cooked and drained
3 cups fresh mushrooms, sliced
2 cups (10 oz) BelGioioso Fresh Mozzarella, diced
1 cup patted ripe olives, sliced
1 cup green pepper, cut into 2" strips
1 cup cherry tomatoes, quartered
2 Tbsp. sliced green onion
1 cup Italian salad dressing
1/4 cup BelGioioso Parmesan, grated
Green onion tops for garnish

In large bowl, combine pasta, mushrooms, BelGioioso Fresh Mozzarella, olives, pepper, tomatoes and onion. Pour dressing over salad; toss to coat. Cover and refrigerate 3-4 hours. Just before serving, stir in BelGioioso Parmesan and garnish with onion tops.

Source: BelGioioso® Cheese Inc.


CHICKEN CAESAR SALAD

3 slices whole wheat bread, sliced into 1/2-inch cubes
2 + 2 tsp. olive oil
1 + 1 garlic cloves, minced
1 + 1 Tbs. grated parmesan cheese
6 oz. chicken cutlets
1/4 tsp. salt
Freshly ground pepper to taste
Juice of 1/2 lemon
2 Tbs. low-fat mayonnaise
1/4 tsp. Worcestershire sauce
1 anchovy fillet, optional
1 head Romaine lettuce, washed, cut into ribbons, and dried

1. Heat oven to 350.

2. In a small bowl, toss together bread cubes, 2 tsp. olive oil, garlic, and 1 Tbs. of Parmesan cheese. Distribute croutons onto a baking sheet and bake in the oven, tossing occasionally, for about 10 minutes, until golden. Remove and let cool.

3. Heat 2 tsp. of the oil in a large nonstick skillet over medium heat. Season chicken with the salt and pepper and cook for 2-3 minutes on each side, until lightly browned and cooked through. Remove from skillet and set aside. Once chicken has cooled off a bit, slice into strips.

4. In a blender, combine lemon juice, mayonnaise, Worcestershire sauce, anchovy fillet, and remaining garlic and Parmesan cheese. Process until smooth.

5. Toss together lettuce and dressing and distribute onto plates. Top each plate with chicken and croutons.

Source: Beliefnet.com



ASPARAGUS SALAD SUPREME

"This salad is a unique way to present this pretty spring vegetable," notes Paula Bass of Washington, North Carolina. Mushrooms and walnuts add interest to the creamy dressing that's poured over the cool cooked spears.

SERVINGS 6

INGREDIENTS
2 pounds fresh asparagus, trimmed
1/2 pound fresh mushrooms, sliced
4 green onions, thinly sliced
1/2 cup chopped walnuts
1/4 cup butter or margarine
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Additional walnuts, optional

DIRECTIONS
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts if desire. Yield: 6 servings.

Nutrition Facts
One serving: (1 each) Calories: 334 Fat: 32 g Saturated Fat: 10 g Cholesterol: 40 mg Sodium: 395 mg Carbohydrate: 7 g Fiber: 2 g Protein: 6 g

Source: Quick Cooking


SWEET BUTTERMILK SLAW

8 cups coarsely shredded red and/or green cabbage
1/2 cup chopped celery
1/4 cup chopped yellow or red sweet pepper
1 cup mayonnaise or salad dressing
1/2 cup buttermilk
3 to 4 tsp. sugar
1 tsp. lemon juice
1/4 to 1/2 tsp. bottled red pepper sauce
1/4 tsp. salt
1/4 tsp. pepper

Combine cabbage, celery, and sweet pepper in a large bowl. Set aside. Stir together mayonnaise, buttermilk, sugar, lemon juice, hot pepper sauce, salt, and pepper in a small bowl. Pour the mayonnaise mixture over the cabbage mixture and stir to coat. Cover and chill for 2 to 24 hours.

Makes about 10 servings.

Source: Country America



SHRIMP CANNELLINI SALAD WITH OREGANO-CHIVE VINAIGRETTE

2 Tablespoons champagne vinegar
2 Tablespoons sherry vinegar
1/4 cup extra-virgin olive oil plus 1 Tablespoon
3 cloves garlic, crushed
1 Tablespoon Dijon mustard
1 Tablespoon fresh oregano, minced
1 Tablespoon fresh chives, minced
1/2 teaspoon herbes de Provence
1 15 oz. can cannellini beans, rinsed and drained
1 pound large shrimp, peeled and deveined
1 shallot, sliced thinly into rings
1 cup diced tomatoes
6 cups green-leaf lettuce or another sturdy lettuce, washed, dried and torn into bite-size pieces
Kosher salt
Freshly ground pepper
Green onion for garnish
Croutons

First prepare your herbs, onions and tomatoes by finely mincing your chives, oregano and green onion.  Thinly slice your shallot into thin rings and dice your tomato.

In a medium bowl, mix sherry vinegar, champagne vinegar, garlic, chives, oregano, Dijon mustard, herbes de Provence and 1/2 teaspoon freshly ground pepper.  Slowly whisk in 1/4 cup extra-virgin olive oil.

In a large bowl, combine the cannellini beans, tomato and shallot rings.  Toss gently with 5 Tablespoons of the vinaigrette.

Toss the shrimp with remaining 1 Tablespoon extra-virgin olive oil and season with salt and pepper.  Heat a grill pan over high heat and cook the shrimp until opaque throughout.  About 3 minutes per side.

Place torn lettuce on individual plates or a platter and drizzle with a portion of the remaining dressing.  Spoon the beans on top of the greens topping each plate with an equal amount of shrimp.  Drizzle a little more dressing over the shrimp.  Add some croûtons and garnish with green onion.  Serve immediately.

Source: Noble Pig


7 LAYER CHEF'S SALAD

3 cups lettuce -- bite size
3 cups spinach -- bite size
2 cups smoked ham -- chopped
2 cups cauliflower flowerets
1 medium zucchini -- thinly sliced
2 eggs, hard-boiled -- Peeled & Sliced
3/4 cup mayonnaise
1/2 cup creamy Italian dressing
1 cup cheddar cheese -- shredded
1/4 cup parsley -- chopped

Mix lettuce and spinach in large glass bowl. Layer ham and cauliflower on lettuce mixture. Place zucchini in center of bowl. Arrange egg slices around edge of bowl. Mix mayonnaise and Italian dressing; carefully spread over top of salad to edge of bowl. Sprinkle with cheese and parsley. Cover tightly and refrigerate no longer than 24 hours. Toss beforeserving if desired.


BLT SALAD WITH CROSTINI

I made this and it was really good. I doubled the salad dressing, served 8 cups salad greens, used garlic-infused oil on the crostini, and regular bacon.

Start to Finish: 30 minutes
 
Ingredients
1/3  cup fat-free mayonnaise dressing or salad dressing
4  tablespoons milk
3  tablespoons chopped oil-packed dried tomatoes, drained
1  clove garlic, minced
12  thin slices baguette-style French bread
6  cups torn mixed salad greens
3  plum tomatoes, seeded and chopped (1 cup)
1  small cucumber, halved lengthwise and thinly sliced
1/2  cup cubed Muenster or mozzarella cheese (2 ounces)
8  slices turkey bacon, crisp-cooked, drained, and crumbled

Directions
1. For dressing, in a blender container or food processor bowl, combine mayonnaise or salad dressing, milk, dried tomatoes, and garlic. Cover and blend or process until tomatoes and garlic are finely chopped. Set dressing aside.

2. Place bread slices on a baking sheet. Bake in a 450 degree F. oven for about 5 minutes or until toasted. Turn slices over; spread with some of the dressing. Bake 3 minutes more; set aside.

3. Meanwhile, in a large bowl toss together salad greens, chopped tomato, cucumber, cheese, and bacon. Drizzle with dressing; toss lightly to coat. Serve with toasted bread slices.

Makes 4 servings.


ARUGULA WITH BALSAMIC VINAIGRETTE

This cancer-fighting salad is perfect with the tasty vinaigrette.

1/4 c. Olive oil
2 tsp Balsamic vinegar
2 tsp fresh lemon juice
1 small red onion sliced into thin rings
salt and pepper to taste
2 bunches of arugula, tough stems removed

In a small bowl, combine the oil, vinegar, lemon juice, salt and pepper. Whisk well until blended.

Put the arugula in a salad bowl; Arrange the onion rings on top.

Just before serving, drizzle the dressing over the salad.

Serves 4

GOURMET MADE EASY



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http://stores.lulu.com:80/store.php?fAcctID=1489338

Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:

The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.

The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)

Contact:
Phil Maine (philmn@charter.net)

Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.

Dilly Core

If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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