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Good morning to all. The response to the theme for posting today was (darn near!) overwhelming. I appreciate all the recipes and know those shared here and in next Sunday's issue will be enjoyed by all. You'll notice that I've posted Salad Dressings from Robyn in the Did You Know? section. She sent me so many wonderful recipes that it seemed perfect for that section. If you do not see all of your recipes today, you will in the next theme issue on Sunday. With over 70 recipes in this issue alone, I could not possibly get to them all. Let's hope the current theme of Bed and Breakfast Inn Recipes will be as well received. Please consider sharing some of your own. Have a wonderful Sunday. Please take a moment to pray for the victims of Hurricane Katrina. While you're at it, help them by donating to the American Red Cross. It is the worst tragedy and worthiest cause in our history. Give from the heart and pocket. Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! Count Your Blessings Shared by Larry Holmes, Ontario, Canada If Earth's population was shrunk into a village of just 100 people --- with all the human ratios existing in the world still remaining --- what would this tiny, diverse village look like? That's exactly what Philip M. Harter, a medical doctor at the Stanford University School of Medicine, attempted to figure out. This is what he found 57 would be Asian 21 would be European 14 would be from the Western Hemisphere 8 would be African 52 would be female 48 would be male 70 would be nonwhite 30 would be white 70 would be non-Christian 30 would be Christian 89 would be heterosexual 11 would be homosexual 6 people would possess 59 percent of the entire world's wealth, and all 6 would be from the United States. 80 would live in substandard housing 70 would be unable to read 50 would suffer from malnutrition 1 would be near death 1 would be pregnant 1 would have a college education 1 would own a computer The following is an anonymous interpretation: Think of it this way. If you live in a good home, have plenty to eat and can read, you are a member of a very select group. And if you have a good house, food, can read and have a computer, you are among the very elite. If you woke up this morning with more health than illness .. you are more fortunate than the million who will not survive this week. If you have never experienced the danger of battle, the loneliness of imprisonment, the agony of torture, or the pangs of starvation .. you are ahead of 500 million people in the world. If you can attend a church meeting without fear of harassment, arrest, torture, or death...you are fortunate, more than three billion people in the world can't. If you have food in the refrigerator, clothes on your back, a roof overhead and a place to sleep . you are richer than 75% of this world. If you have money in the bank, in your wallet, and spare change in a dish someplace...you are among the top 8% of the world's wealthy. If you hold up your head with a smile on your face and are truly thankful, you are blessed because the majority can, but most do not. If you can hold someone's hand, hug them or even touch them on the shoulder you are blessed because you can offer healing touch. If you can read this message, you just received a double blessing in that someone was thinking of you, and furthermore, you are more blessed than over two billion people in the world that cannot read at all. Have a good day, count your blessings
Help make us NUMBER ONE ! SALAD DRESSINGS Shared by Robyn, Auckland, NZ ASIAN-STYLE DRESSING Makes 1/2 cup 1 tablespoon sesame oil 1/4 cup light soy sauce 2 tablespoons fresh lemon or lime juice 2 tablespoons brown sugar 2 red chillies, chopped, or 1 teaspoon crushed chilli 1 teaspoon Thai fish sauce Place all the ingredients in a bowl and mix well. Refrigerate for up to 1 week. BALSAMIC DRESSING Makes 1 cup 1/4 cup balsamic vinegar 1/2 cup olive oil 1 teaspoon brown sugar 1/4 cup chopped basil leaves freshly ground black pepper Mix together in a screw-top jar or a blender. Store in the refrigerator for up to 2 weeks. CAESAR DRESSING Makes 1 1/2 cups 1 cup whole-egg creamy mayonnaise 1/2 cup sour cream 2 tablespoons wholegrain mustard 1/2 cup grated parmesan cheese freshly ground black pepper 4 anchovies, chopped Mix together in a screw-top jar or a blender. Can be stored in the refrigerator for up to 1 week. SIMPLE VINAIGRETTE Makes 1 cup 1/2 cup olive oil 1/4 cup white-wine vinegar freshly ground black pepper salt 2 tablespoons wholegrain mustard Mix together in a screw-top jar or a blender. Can be stored in the refrigerator for up to 3 weeks. OIL AND VINEGAR DRESSING Mix in a jar or shaker bottle: 1/4 - 1/2 teaspoon salt 1/4 - 1/2 teaspoon sugar 1/4 teaspoon pepper 1/4 - 1/2 teaspoon mustard 2 tablespoons vinegar or lemon juice 1/4 - 1/2 cup oil Mix the seasonings and vinegar. Mix well. Add oil and shake. VARIATIONS: Try seasoned salts as well as, or in place of plain salt, add onion juice (from a scraped, halved onion). Stir in fresh or sour cream. Mash blue vein cheese with a little dressing then add remaining dressing. Add Worcestershire sauce for a hotter dressing. Use herb vinegar instead of plain vinegar. Leave garlic to stand in dressing for several hours then remove before use. Add fresh or dry herbs to dressing which will be used straight away. Mix this dressing with mayonnaise (in equal parts) for a thin creamy dressing. QUICK-N-EASY MAYONNAISE This is a cross between boiled salad dressing and mayonnaise. It doesn’t curdle nor need much beating. It keeps well and it uses less oil than regular mayonnaise, so it is a useful recipe to know. 1 egg yolk 2 tablespoons vinegar 1/2 cup corn oil or other salad oil 2 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon dry mustard 1/2 cup cold water Put the egg yolk, vinegar and oil into a basin. (Do not mix.) Mix the dry ingredients in a small saucepan, adding the water slowly and stirring to make a smooth paste. Bring to boil, stirring constantly. When thick pour immediately into oil mixture in basin. Beat thoroughly with a rotary beater until smooth and thick. The dressing thickens as it cools and can be thinned with milk, cream, etc., just before serving. Cover and refrigerate. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Bed & Breakfast Inn Recipes Here's the scoop on the current theme: This theme topic is right up my alley. I adore breakfast and brunch food. I own several cookbooks on the topic, and have tried many recipes from each book. So, what's your specialty of the house when friends stay the weekend? Or when that rare occasion presents itself and your whole family is together on a Saturday morning? One of my favorite brunch ideas is the breakfast casserole prepared the night before, with fresh eggs, cheese, meats, vegetables, and croutons. Toss that baby in the oven while the coffee is brewing, and you have the makings of a delightful meal, in the comfort of your own home. Share those B & B Inn recipes with us this month. Everyone will be so glad you did. 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: B & B Inn Recipes A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday 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 are: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are 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. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for B & B Inn Recipes has a deadline of September 30, 2005, and will be posted on October 2, 2005. Please use this email link to submit a recipe for theme recipes: B & B Inn Recipes As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  HYPNOTIST'S MIRROR Shared by Barbara, Chula Vista, CA The woman comes home from the hypnotist and tells her husband, "Remember those headaches I've been having all these years? Well, they're gone." "No more headaches?" the husband asks, "what happened?" His wife replies, "Margie referred me to a hypnotist. He told me to stand in front of a mirror, stare at myself and repeat 'I do not have a headache; I do not have a headache; I do not have a headache.' It worked! The headaches are all gone." The husband replies, "Well, that is wonderful." His wife then says, "You know, you haven't been exactly a ball of fire in the bedroom these last few years. Why don't you go see the hypnotist and see if he can do anything for that?" The husband agrees to try it. Following his appointment, the husband comes home, rips off his clothes, picks up his wife and carries her into the bedroom. He puts her on the bed and says, "Don't move, I'll be right back." He goes into the bathroom and comes back a few minutes later and jumps into bed and makes passionate love to his wife like never before. His wife says, "Boy, that was wonderful!" The husband says, "Don't move! I will be right back." He goes back into the bathroom, comes back and round two was even better than the first time. The wife sits up and her head is spinning. Her husband again says, "Don't move, I'll be right back." With that, he goes back in the bathroom. This time, his wife quietly follows him and there, in the bathroom, she sees him standing at the mirror and saying, "She's not my wife. She's not my wife. She's not my wife!" Services will be held on Monday. RIP Older "Moments" Shared by Jessica, Corfu, Greece A little old lady is sitting on a park bench in Trailer Estates. A man walks over and sits down on the other end of the bench. After a few moments, the woman asks, "Are you a stranger here?" He replies, "I used to live here years ago." "So, where were you all these years?" "In prison," he says. "For what did they put you in prison?" He looks at her, and very quietly says, "I killed my wife." "Oh," says the woman. "So you're single..."
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! SPINACH SALAD ~Submitted by Maxine, PA 1 bag fresh spinach Fresh sliced mushrooms 1/2 pound bacon, fried and crumbled 1 medium sliced red onion Dressing: 2 tsp grated orange rind 2/3 cu orange juice 1 tbsp lemon juice 6 tbsp olive oil 2 tbsp soy sauce 2 cloves minced garlic Shake dressing ingredients in screw-top jar and pour over salad immediately before serving. Note: Hard boiled eggs make a nice addition to the greens but we prefer black olives and mandarin orange slices. TOMATO FRENCH DRESSING ~Submitted by Sally, Boise, ID This recipe came from a 1970's Weight Watcher Book and we still use it and love it. Makes 4 servings, 1/2 cup each 1 tsp unflavored gelatin 2 cups tomato juice 4 tbsp vegetable oil (see note) 4 tbsp wine vinegar 2 tsp Worcestershire 1 tsp dehydrated onion flakes 3/4 tsp dry mustard 3/4 tsp salt 1/4 tsp garlic powder artificial sweetener to equal 2 tsp sugar Sprinkle gelatin over 1/2 cup cold tomato juice in blender container and let stand 3 minutes to soften. Heat remaining tomato juice to boiling point, pour into blender and run blender to dissolve gelatin. Add remaining ingredients and blend once again to homogenize mixture. Divide equally into 4 screw-top containers. Chill in refrigerator. Shake or stir well before use. Note: The vegetable oil may be omitted from blender and stirred into individual servings just before use OR it may be omitted entirely or reduced in amount, according to your preferences, provided you do not exceed 1 tbsp of oil daily. CHINESE CHICKEN SALAD ~Submitted by Harriet B., Claremont, CA Everyone has a slightly different recipe for Chinese Chicken Salad. My recipe comes from a class I took over twenty years ago. 1 head shredded iceberg lettuce 1 chicken breast cooked (anyway you like it) skinned and shredded 2-3 green onions sliced 1 tomato seeded and slivered 2 ounces dried rice noodles or mung bean noodles deep fried (makes about two cups) (slivered green pepper, almonds, red cabbage all optional) Dressing: 1/3 cup wine vinegar 2 Tablespoons granulated sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup cooking oil 2 Tablespoons oriental sesame oil In a saucepan heat vinegar and stir in sugar and salt until dissolved. Add other dressing ingredients. Pour over salad ingredients when ready to serve. Serves 4 as a main course. GREEK STYLE CHICKEN SALAD ~Submitted by Edna, Decatur, IL 10 oz bite size chicken pieces 1 cup crumbled Feta cheese 1/2 cup chopped (or sliced) black olives 1 cup grape tomatoes 1/2 red onion, thinly sliced and separated into rings 3 cups chilled cooked pasta (I prefer tricolor spirals) Dressing 1/2 cup olive oil 1/2 cup white wine vinegar 1 tablespoon lemon juice 1 teaspoon minced garlic 1 teaspoon dried oregano pinch of salt Combine pasta, chicken, cheese and vegetables. Mix together dressing ingredients and toss with salad ingredients. Chill until ready to serve. Serves 6. CAULIFLOWER SALAD ~Submitted by Edna, Decatur, IL 1 head of cauliflower 1 head of iceberg lettuce 2 jars of Hormel Real Bacon bits, can substitute 3/4 lb. of fried bacon very crisp and chopped into small pieces (no offense to Hormel, but the real stuff is better) Dressing 1 3/4 cups of mayonnaise or salad dressing (Miracle whip) 1/4 cup apple cider vinegar 3/4 cup (more or less) granulated sugar (I use Splenda) Cut cauliflower into small florets or small slices. Cut entire head of lettuce into small pieces. Combine lettuce, cauliflower, and bacon in a large mixing bowl. In separate bowl, mix ingredients together for dressing. Whisk until well mixed. Taste dressing, adjust accordingly to sweet taste tolerance. May add more sugar for a more sweet taste. 5 to 10 minutes BEFORE serving salad, add dressing to lettuce mixture and stir well. If you let this salad sit with the dressing on it for a lengthy period of time--the lettuce will become very soggy. Put dressing on and serve immediately. FRESH BROCCOLI SALAD ~Submitted by Edna, Decatur, IL 2 pounds fresh broccoli, cut into bite-size pieces 1 (12-ounce) package fresh mushrooms, sliced 2 small red onions, thinly sliced into rings 1 (2 1/4-ounce) can sliced ripe olives, drained 1-1/2 cups Italian salad dressing 1/3 cup shredded Parmesan cheese Combine all ingredients in a large bowl; toss to mix well. Cover and chill for at least 2 hours. Serves 12 (and keeps well!) CAESAR SALAD FROM MORTON'S OF CHICAGO ~Submitted by Vicki, Sarasota, FL From Bon Appetit, 10/92 3/4 cup olive oil 1/4 cup red wine vinegar 4 tsp. minced garlic 1 tbsp. lemon juice 1 tbsp. Dijon mustard 1 tsp. white pepper. Put in blender or processor and process, or blend, till mixed. Add: 1 cup (about 3 oz.) fresh grated parmesan Blend again, till cheese is incorporated. Set aside. To prepare salad, (ala Morton's) On each salad plate, place some cleaned and dried Romaine leaves. Add a few spoonfuls of the dressing, top with homemade croutons, and a sprinkle more Parmesan. I do the Romaine as I would for a regular salad, all smaller pieces, hard core tossed out. And I dress the bowl, add the croutons, and toss, and serve. But, it's a different kind of dressing, and keeps OK in frig...I usually nuke a small amount as it gets thick in keeping... CAESAR STYLE POTATO SALAD ~Submitted by Vicki, Sarasota, FL 5 lb. potatoes 1/2 cup salad oil 1/4 cup grated parmesan cheese 1/4 cup lemon juice 1 tbsp. salt 1 tbsp. Worcestershire sauce 1/4 tsp. pepper 8 slices bacon, fried and crumbled 1 medium onion, chopped 1/4 cup fresh chopped parsley 2 hard cooked eggs, sliced Early in the day, cook unpeeled potatoes over medium heat for 20 min or till fork tender. Drain and cool slightly. In large bowl beat the salad oil, parmesan, lemon juice, salt Worcestershire sauce and pepper till blended, using a fork or whisk. Peel and cut potatoes in to chunks. Add potatoes, bacon, onion and parley to salad oil mixture; toss gently to mix well. Toss in egg slices. Refrigerate till serving time allowing plenty of time to completely chill. Makes 8 to 10 servings This is from an old friend in N. Va. Jackie Ragland gave me this recipe in June, 1973. PINEAPPLE-PRETZEL SALAD ~Submitted by Pat, Minden, NV This recipe could also be used as a dessert. 1-1/2 cups crushed pretzels 1-1/2 cubes butter 1 cup plus 2 tablespoons sugar 8 oz. cream cheese 8 oz. Cool Whip 2 (20 oz.) cans crushed pineapple, drained 2 tablespoons tapioca Melt butter and add crushed pretzels and 2 tablespoons sugar. Press into bottom of baking pan and bake at 350 degrees for 10 to 15 minutes. Let cool. Filling Mix 1 cup sugar, cream cheese and Cool Whip. Spread over pretzel crust. Refrigerate. Topping Mix together drained pineapple and tapioca. In small saucepan, heat over low heat until thickened. Cool. Pour over filling. Refrigerate until ready to serve. THAI BEEF SALAD ~Submitted by Cheryl, Chicago, IL From The Whole Foods Market Cookbook Serves 6 8 oz rice noodles (or angel hair pasta) 1 lb London broil, flank steak or skirt steak 1 TB oil (canola, peanut or safflower) sea salt and ground black pepper 1/2 cup fresh lime juice (about 4 limes) 1/3 cup 365 Organic Soy Ginger Sauce 1 red bell pepper, thinly sliced lengthwise 1 cup bean sprouts 1 cup chopped fresh pineapple 1 bunch fresh mint leaves 1/2 cup peanuts, chopped Boil noodles according to package directions until al dente, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve. Brush steak with oil, salt and pepper. Grill, broil or pan fry to desired doneness (best medium rare or medium). Slice thinly across the grain. In a large bowl, whisk lime juice and soy ginger sauce. Add noodles, beef, peppers, bean sprouts, pineapple, mint and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining peanuts. WARM QUINOA SALAD WITH SHRIMP AND ASPARAGUS ~Submitted by Cheryl, Chicago, IL From The Whole Foods Market Cookbook An unfried "fried" rice of sorts, made with golden quinoa and tender asparagus. The shrimp provide bounce to your bite. Try adding 1/2 pound of diced firm tofu for even more protein and texture. The chopped roasted cashews and herbs add color and flavor. The warm cooked grains lightly soften the scallions and parsley, releasing a fresh herbal fragrance and lively flavor. This is a fabulous spring dish. Serves 4 1 TB olive oil 2 cloves garlic, minced (1 tsp) 1/2 medium red onion, finely diced 1/2 cup sun-dried tomatoes, unreconstituted, julienned 1/2 cup vegetable stock or water 1/2 cup white wine 1/8 cup fresh lemon juice 1 TB grated lemon zest 1/2 teaspoon freshly ground pepper salt to taste 1/2 cup quinoa 1/2 lb medium shrimp, peeled and deveined 1/2 lb asparagus, cut into 1-inch pieces, woody bottoms discarded 1/4 cup green peas, fresh or frozen 1/2 cup roasted cashew pieces 6 scallions, minced 1/4 cup finely chopped parsley salt and freshly ground pepper to taste In a saucepan, heat the olive oil over medium heat, and sauté the garlic and onion for 3 minutes. Add the sun-dried tomatoes, and continue to sauté for 1 more minute. Add the vegetable stock, white wine, lemon juice, lemon zest, pepper and salt, and bring it to a boil. Stir in the quinoa, and simmer on a low heat with the saucepan covered for about 20 minutes, or until the quinoa is almost tender to the bite. Add the shrimp to the saucepan on top of the quinoa and simmer for 3 more minutes. Add the asparagus and peas on top of the shrimp and simmer for 3 more minutes. Top the dish with the roasted cashew pieces, scallions, and chopped parsley. Season to taste with the salt and pepper. Nutrition Info Per Serving: calories 330; calories from fat 120; calories from saturated fat 20; protein 20g; carbohydrate 30g; total fat 14g; saturated fat 2.5g; cholesterol 110 mg; sodium 270 mg; 36% calories from fat CANTALOUPE FLOWER SALAD WITH ORANGE FRENCH DRESSING ~Submitted by Barbara, Chula Vista, CA 1 large cantaloupe 2 cups mixed fresh fruits (pitted cherries, blueberries, strawberries, raspberries OR pineapple wedges) Belgian endive leaves Fresh peach, pear or apricot slices Orange French dressing (recipe below) Slash the cantaloupe part of the way down in 6 sections so that it slightly opens out like the petals of a flower. Remove the seeds and chill the fruit. Place the melon on a serving plate and fill it with the mixed fresh fruits. Surround it with endive leaves and overlapping slices of peaches, pears or apricots. Serve a slice of melon with mixed fruit and endive and pour some dressing over each serving. ORANGE FRENCH DRESSING 1/2 cup vegetable oil 1/2 cup orange juice 2 tablespoons lemon juice 2 tablespoons shredded apples or pears 1 teaspoon sugar 1/4 teaspoon dry mustard 1/8 teaspoon salt Chopped rind of 1 orange Dash of freshly ground white pepper Combine all ingredients and beat with a rotary beater or blend in a food processor. Makes 1 cup Source: The New York Times GRANDMA JOHNSON'S 7-UP SALAD ~Submitted by Rita K., Niceville, FL This is a Jell-O salad my mom always made for Thanksgiving and Christmas dinners. It is still a tradition in my family to include this in all our family holiday dinners. 2 little packages Lemon Jell-O 2 cups boiling water 2 cups 7-up 1 (20 ounce) can crushed pineapple (drained) 1 cup miniature marshmallows 2 large bananas sliced Dissolve Jell-O, stir in 7-up. Chill partially. Fold in pineapple, marshmallows and bananas into the Jell-O. Pour into pan and chill until firm. Add topping and chill. Whipped Cream Topping 1/2 cup sugar 2 Tablespoons flour 1 cup pineapple juice 1 egg slightly beaten 2 Tablespoons butter 1 cup Cool Whip 1/4 cup shredded cheese Combine sugar and flour in saucepan, stir in pineapple juice and egg. Cook over low heat until thickened. Remove from heat and add butter. Let cool then chill. Fold in Cool Whip. Frost gelatin fruit mixture. Sprinkle grated cheese on top. Chill. WILD RICE SALAD ~Submitted by Robyn, Auckland, NZ Serves 4-6 2 cups brown rice 1 cup white rice (long grain) 1 cup wild rice (you may need to buy this as a gourmet blend of rice) 2 tablespoons olive oil 1 large red onion, finely chopped 10 spring onions 3 ribs or stalks of celery 1 small red pepper, chopped into fine dice 1 cup chopped mixed fresh herbs (chives, parsley etc) 1/2 cup vinaigrette dressing 1/2 cup pinenuts or other nuts chopped salt and freshly ground black pepper, to taste Cook the rice according to the instructions on the packs, or have a large saucepan of boiling salted water and start with the brown rice; after 10 minutes add the long-grain white rice and the wild rice or gourmet blend. Cook for a further 10 minutes then check the rice to see that the brown and white rice are soft. The wild rice should be tender but still have quite a crunchy bite to it. Drain and rinse in cold water, then leave to cool. Heat the oil in a medium-sized pan, add the red onion and spring onions and cook for 2-3 minutes to soften. Cool, then mix all the rice and the other ingredients together. Check the seasonings, adding extra salt and lots of freshly ground black pepper to taste. This is a good basic recipe that can have all sorts of bits and pieces added to it pieces of chicken or sausage, herbs, nuts, gherkins, diced vegetables, etc. SWEET-AND-SOUR SPICED VEGETABLE SALAD ~Submitted by Robyn, Auckland, NZ Serves 6-8 3 small zucchini, sliced 3 small yellow scallopini (or yellow zucchini), sliced 1 red pepper, sliced 1 yellow pepper, sliced 1 small cauliflower, broken into florets and blanched in boiling water for 2 minutes 1 small red onion, finely sliced a handful small sugar-snap peas in the pod, or little French beans, topped and tailed MARINADE 1/2 cup red-wine vinegar 1/2 cup sugar 1/4 cup olive oil 1/2 teaspoon salt 1-2 cloves garlic, crushed (1 teaspoon) 2 tablespoons grainy mustard Place all the vegetables in a large plastic or ceramic container with a tightly fitting lid. In a saucepan combine the vinegar, sugar, oil, salt, garlic and mustard, and bring to the boil. Pour the mixture over the vegetables, place the lid on the container and turn it upside down so that the vegetables are well coated. Leave in the marinade for at least 6 hours (up to 3 days), turning often to mix and coat the vegetables. Drain and serve with chopped herbs (fresh parsley, chives, etc.) to garnish. TOMATO, OLIVE AND BREAD SALAD ~Submitted by Robyn, Auckland, NZ Serves 4-6 A hearty Mediterranean lunchtime salad. Use day-old French or Italian bread, as fresh bread will go soggy. 6-8 firm, sun-ripened, outdoor-type tomatoes 1 stick day-old French or Italian-style bread 1/2 cup extra virgin olive oil 1/2 cup white-wine vinegar 1-2 cloves garlic, crushed salt and freshly ground black pepper 1 cup large black olives, stones removed 2 tablespoons flat-leaf parsley or basil, roughly chopped, to garnish. Cut the tomatoes into wedges and tear or cut the bread into similar sized pieces. Combine the oil, vinegar, garlic, salt and freshly ground black pepper. Place the tomatoes and bread in a bowl with the olives and pour over the dressing. Toss well and allow to stand for at least 10 minutes before serving. Garnish with a sprinkling of chopped herbs. MEDITERRANEAN SALAD ~Submitted by Robyn, Auckland, NZ Serves 4-6 4 eggs, hard-boiled a handful French beans, topped and tailed 2 roasted red peppers (vacuum packed in olive oil) 1 cup pitted black olives approx. 2 cups cherry tomatoes, halved approx. 2 cups smoked fish fillets 1 small iceberg or cos lettuce, washed and shaken dry Peel and quarter the hard-boiled eggs. Blanch the beans for 2 minutes and drain, cutting any large beans in half so that they are easier to eat. In a large bowl carefully mix together the eggs, beans, peppers, olives and tomatoes. Skin and coarsely flake the fish fillets and add to the bowl. Tear any large lettuce leaves into smaller pieces and arrange in a serving bowl. Spoon over the smoked fish/vegetable mixture. DRESSING 2 spring onions, finely chopped 1 teaspoon red-wine vinegar 1 teaspoon clear honey large pinch mustard powder 2 tablespoons freshly chopped flat-leaf parsley 1 tablespoon freshly chopped marjoram 6 tablespoons olive oil salt and freshly ground black pepper Put all the dressing ingredients together in a screw-top jar. Screw on the lid and shake until well emulsified, then drizzle over the fish mixture and toss together gently. SPINACH SALAD WITH SOUR-CREAM DRESSING ~Submitted by Robyn, Auckland, NZ Serves 4 1 package (or a couple of handfuls) fresh spinach, washed and dried 1 small onion, sliced into thin rings 6 slices bacon, cooked until crisp then crumbled 1 cup sliced mushrooms 2 eggs, hard-boiled and chopped SOUR-CREAM DRESSING 1 cup sour cream 2 teaspoons lemon juice 1 teaspoon grated onion white pepper 1 teaspoon Worcester sauce 1/4 teaspoon salt 1 teaspoon sugar Tear up the spinach and toss with the onion, bacon, mushrooms and eggs. Combine the remaining ingredients, blending well, and chill for 30 minutes. Toss with the salad. TABBOULEH SALAD ~Submitted by Robyn, Auckland, NZ Serves 4 This salad is great for picnics as it travels so well. It can be prepared the day before if necessary. 1 1/2 cups coarse bulghur wheat (bulgar) 2 cups chopped parsley 1/2 cup chopped mint leaves 6 spring onions, finely sliced 2 large ripe tomatoes, chopped finely 1 large telegraph cucumber, seeds removed (cut in half lengthways and scoop out with a teaspoon) and finely diced 1 tablespoon sweet chilli sauce 1/4 cup olive oil 1/2 cup freshly squeezed lemon juice salt and freshly ground black pepper, to taste Place the bulghur wheat in a bowl and cover with cold water; leave to soak for 30 minutes. Drain through a fine sieve, pressing down with the back of a spoon to squeeze out any excess liquid. Spread on paper towels or a clean tea towel and dry off. Combine all the ingredients and toss gently; serve chilled. BROCCOLI SUMMER SALAD ~Submitted by Shirley, WA State 3 lg. stalks of broccoli 1 red onion, chopped med fine 1/2 lb. bacon, cooked crisp and drained 1 sweet apple, chopped 1 c. raisins 1c. celery, sliced thin 1 can water chestnuts, chopped 1/2 c. sunflower seeds 1 c. mayonnaise 1/4 c. sugar or Splenda 1-2 T. white vinegar Chopped the broccoli in to tiny flowerets. Chopped the stalks fine or grate with fine blade on a V-cutter. Place in big salad bowl. Add the apple, raisins, crisp bacon, sliced thin celery, chopped water chestnuts and sunflower seeds. Mix the last 3 items together for the dressing and add just before serving. Stir well. CAULIFLOWER AND TOMATO SALAD ~Submitted by Shirley, WA State Note: Fantastic with left over steamed cauliflower 1 head cauliflower, steamed tender crisp 1 basket of cherry tomatoes, cut in half 1/4 c. red onion, chopped fine 1 bell red pepper, chopped Mix all together and add an Italian dressing with cheese to it. Walla is done. SWEET POTATO SALAD ~Submitted by Shirley, WA State Lifted from Taste of Home, lol 2 lbs sweet potatoes 1 1/2 c. mayonnaise 2 tsp. Dijon mustard 1/4 tsp. salt 4 hard cooked eggs, chopped 1 1/2 c. celery, finely chopped 8 green onions, sliced fine Place sweet potatoes in a large saucepan and cover with water. Bring to a boil and boil gently till tender. about 30-45 min. Drain. When potatoes are cool, peel and dice. Left over ones can be used too. In a large bowl, combine mayonnaise, mustard and salt. Stir in the eggs, celery and onions. Add the potatoes, stir gently to mix. Cover and refrigerate for 2-4 hours to meld flavors. Make 8-10 servings Note: Sometimes I add some pickle to this for a change of pace. Bacon works good in it too. JALAPENO SALAD DRESSING ~Submitted by Richard, Bradenton, FL INGREDIENTS: 1/3 cup mayonnaise 1/4 cup sour cream Juice of 1 lime 1 jalapeno pepper, diced 2 cloves garlic, minced 1/2 tsp. cumin DIRECTIONS: In a blender, combine mayonnaise, sour cream, lime juice, jalapeno pepper, garlic and cumin blend until smooth. ASIAN-STYLE CABBAGE SALAD ~Submitted by Richard, Bradenton, FL (Makes 4 servings) INGREDIENTS: 2 1/2 cups bagged cabbage slaw mix or shredded cabbage 1 medium carrot, chopped 1 cup fresh spinach, torn into bite-size pieces 2 tablespoons chopped fresh parsley, if desired 2 tablespoons rice wine vinegar 2 tablespoons white wine vinegar 1 tablespoon light soy sauce 1 tablespoon sesame oil 1 teaspoon sugar 1 teaspoon finely chopped peeled fresh gingerroot Dash of salt Dash of pepper 1 tablespoon sesame seeds, toasted* DIRECTIONS: Toss cabbage, carrot, spinach and parsley in large bowl. Mix or shake vinegars, soy sauce, sesame oil, sugar and gingerroot. Pour dressing over cabbage mixture; toss. Refrigerate 30 minutes. To serve, stir in salt and pepper; sprinkle with sesame seed. *To toast sesame seed, bake uncovered in ungreased shallow pan in 350° oven 8 to 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. SOUTHWESTERN CHICKEN AND BLACK BEAN SALAD ~Submitted by Richard, Bradenton, FL Source: Better Homes and Gardens Start to Finish: 25 min. Ingredients 12 ounces skinless, boneless chicken thighs or breasts 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon ground red pepper 1 tablespoon olive oil or cooking oil 3 cups torn romaine or mixed greens 1 15-ounce can black beans, rinsed and drained 2 large oranges, peeled and sectioned 2 slices red onion, halved and separated into rings 1/4 cup snipped cilantro 1/4 cup olive oil or salad oil 2 tablespoons lime juice 2 tablespoons orange juice 1 clove garlic, minced 1/8 teaspoon salt Directions 1. For dressing, in a screw-top jar combine cilantro, olive or salad oil, lime juice, orange juice, garlic, and salt. Cover and shake well. Chill until serving time. Shake well before using. 2. Cut chicken into thin, bite-sized strips. In a large skillet cook chili powder, cumin, salt, and red pepper in hot oil over medium-high heat for 30 seconds. Add chicken strips and cook for 2 to 3 minutes or until lightly browned and no longer pink. 3. In a salad bowl combine chicken, romaine or mixed greens, black beans, orange sections, and sliced red onion. Cover and chill salad up to 2 hours. To serve, pour the dressing over the salad. Toss lightly to coat. Makes 4 servings. Nutritional Information Nutritional facts per serving calories: 340, total fat: 20g, saturated fat: 3g, cholesterol: 45mg, sodium: 515mg, carbohydrate: 22g, protein: 24g SIZZLING SALMON-AND-SPINACH SALAD WITH SOY VINAIGRETTE ~Submitted by Richard, Bradenton, FL INGREDIENTS: Dressing: 3 tablespoons thinly sliced green onions 3 tablespoons rice vinegar 3 tablespoons low-sodium soy sauce 1 tablespoon water 1 teaspoon sesame seeds, toasted 1 teaspoon bottled minced garlic 1 teaspoon dark sesame oil 1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper Salad: 2 teaspoons dark sesame oil, divided 4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces) 1 cup (1-inch) sliced green onions 1 cup fresh or frozen corn kernels, thawed 4 (6-ounce) salmon fillets (about 1 inch thick) 8 cups baby spinach 1 cup fresh bean sprouts 1 cup red bell pepper strips DIRECTIONS: Preheat broiler. To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk. To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat. Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork. Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad. Yield: 4 servings CALORIES 418 (40% from fat); FAT 18.8g (sat 3.2g,mono 8.3g,poly 5.1g); PROTEIN 42.9g; CHOLESTEROL 111mg; CALCIUM 163mg; SODIUM 549mg; FIBER 7.8g; IRON 6.1mg; CARBOHYDRATE 21.8g Cooking Light, MAY 2001 BABY SPINACH WITH MANDARIN ORANGES & GOAT CHEESE ~Submitted by Richard, Bradenton, FL INGREDIENTS: 8 cups baby spinach leaves (about 6 oz.) 1 can (11 oz.) mandarin oranges, drained 1 cup chopped walnuts, toasted 1 cup crumbled goat cheese (about 4 oz.) 1/2 cup sliced red onion 1/2 cup Wish-Bone ® Raspberry Hazelnut Vinaigrette Dressing DIRECTIONS: 1. In large bowl or on serving platter, arrange spinach. Top with oranges, walnuts, cheese and onion. Drizzle with Wish-Bone ® Raspberry Hazelnut Vinaigrette Dressing. Serves: 4 Preparation Time: 5 Minute(s) Source: Wishbone.com ITALIAN DRESSING ~Submitted by Richard, Bradenton, FL Metric Ingredient Imperial INGREDIENTS: 30 ml white or red wine vinegar 2 tbsp 15 ml shallot, finely chopped 1 tbsp 15 ml lemon juice 1 tbsp 7 ml fresh oregano, finely chopped 1 1/2 tsp 5 ml garlic, finely chopped 1 tsp 2 ml salt 1/2 tsp - pepper - - crushed red chilies - 75 ml olive oil 1/3 cup DIRECTIONS: In a small bowl, combine vinegar, shallot, lemon juice, oregano, garlic, salt, pepper to taste and chilies to taste. Gradually whisk in oil. Let stand for 1 hour for flavours to blend. Whisk again. Serves 4 CAESAR SALAD IN CROUTON CUPS Source: Crisco® ~Submitted by Richard, Bradenton, FL Makes 12 servings RECIPE INGREDIENTS Crisco Butter Flavor No-Stick Cooking Spray 12 slices white bread 1 teaspoon garlic salt 1 teaspoon thyme 1 teaspoon rosemary 1/2 teaspoon cracked black pepper 4 cups romaine lettuce, finely sliced into 1/8 inch strips 2 green onions, thinly sliced, plus additional for garnish Caesar Salad dressing, to taste Shredded Parmesan cheese RECIPE METHOD Preheat oven to 350 degrees F. Spray a 12-muffin tin with Crisco Butter Flavor No-stick Cooking Spray. Trim crusts off bread; spray both sides of bread with Crisco Butter Flavor No-stick Cooking Spray. In a small bowl, mix together the garlic powder, thyme, rosemary and cracked black pepper. Lightly sprinkle mixture over both sides of bread. Use a rolling pin to slightly flatten bread and embed the spice mixture. Press each slice into a muffin cup, allowing edges to hang over cup. Bake for 12-15 minutes or until golden brown and crisp. Remove from oven and cool. Toss lettuce and green onions with dressing. Spoon salad into Crouton Cups. Garnish with shredded Parmesan and green onion slices. Serve immediately. THREE BEANS AND THREE PEPPERS SALAD ~Submitted by Richard, Bradenton, FL Source: Cantina Serves 6 Two Mexican pantry staples; beans and peppers; are featured here, with three different varieties of each playing the central roles. Start testing the beans for doneness early, as cooking times vary greatly with age and variety. INGREDIENTS: 1/2 cup dried black beans 1/2 cup dried pinto beans 1/2 cup dried red or kidney beans 1 yellow bell pepper 1 red bell pepper 1 fresh poblano chili pepper 1/4 cup red wine vinegar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 canned chipotle chili pepper in vinegar or in adobo sauce, stemmed, seeded and minced (optional) 2/3 cup olive oil 1 red (Spanish) onion, finely diced Directions: Sort through all the beans, keeping them separate, and discard any misshapen beans or stones. Rinse well. Place each bean variety in a separate saucepan and add water to cover generously. Bring each to a boil, reduce the heat to medium-low, cover and simmer until the smallest bean is cooked through and creamy inside, about 1 1/2 hours. Drain all the beans in a colander (they can be mixed at this time) and spread them out on a plate to cool slightly. Meanwhile, remove the stems, seeds and ribs from the bell peppers and poblano chili. Cut the peppers into 1/4-inch dice, or a size as similar as possible to that of the cooked beans. In a large bowl, whisk together the vinegar, salt, black pepper and chipotle chili, if using. Slowly add the olive oil, whisking constantly. Toss in the diced peppers, onion and warm beans and mix well. Cover and refrigerate for at least 2 hours or as long as overnight. Serve the salad chilled. WARM LENTIL SALAD WITH GOAT CHEESE ~Submitted by Nancy M., NM Prep time: 15 minutes Total time: 40 minutes Serves 4 3/4 cup green lentils (4.75 oz) 3 TB extra-virgin olive oil 3 shallots, thinly sliced crosswise and separated into rings 1 carrot, cut into 1/4" dice 1 stalk celery, cut into 1/4" dice 1 red bell pepper, ribs and seeds removed, cut into 1/4" dice 2 tsp coarsely chopped fresh flat-leaf parsley 2 TB balsamic or sherry vinegar 6 oz. fresh spinach, stemmed and coarsely chopped (about 2 cups) Coarse sea salt and freshly ground black pepper 4 oz. fresh goat cheese Bring a medium saucepan of water to a boil. Add lentils and simmer, stirring occasionally, until tender, about 15 minutes. Meanwhile, heat 2 TB of oil in a large skillet over medium heat until hot but not smoking. Add shallots and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, celery, and bell pepper, continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, vinegar, and remaining TB of oil. Transfer to a large bowl. Drain lentils and add to the bowl with the vegetables. Stir in spinach and season with salt and pepper. Crumble goat cheese into bowl and toss gently to combine.  TACO SALAD WITH RANCHERO RANCH DRESSING ~Submitted by Treva, TN Taco Salad A salad with a crunchy texture and authentic flavors that is filling enough for a main course. 2 cups romaine lettuce, shredded 1/4 cup tomato, seeded and diced 1/2 cup seasoned ground Beef 1/4 cup cheddar 2 green onions, diced 1 tablespoon oil 1 teaspoon lemon juice pinch of salt In a large bowl combine oil, juice and salt. Add in lettuce and toss to coat. Sprinkle crumbled tortilla strips on lettuce then top with ground beef, cheddar, tomatoes and onions. A sprinkle of crumbled cotija cheese rounds out this delicious salad. Ranchero Ranch Dressing Add new zest to your current ranch dressing. With a few simple additions you can bring new life to an old favorite. 1 cup ranch dressing, already made 1/4 teaspoon chile powder (any flavor) 1/2 teaspoon cumin Put ranch dressing in a small bowl. Whisk in chile powder and cumin. Let sit for at least 10 minutes for full flavor. Drizzle over your favorite salad. APPLE AND RAISIN SLAW ~Submitted by Treva, TN 5 cups coarsely chopped red cabbage (about 1/2 medium head) 5 cups coarsely chopped green cabbage (about 1/2 medium head) 1 cup coarsely grated carrots (about 2 medium) 1 large tart green apple (such as Granny Smith), cored, coarsely chopped 1/2 cup raisins 1/2 cup raw unsalted sunflower seeds, toasted 1 1/2 cups plain nonfat yogurt 1/2 cup chopped fresh dill or 3 tablespoons dried dill weed 2 tablespoons vegetable oil 2 tablespoons apple cider vinegar Combine cabbages, carrots, apple, raisins and sunflower seeds in very large bowl. Whisk yogurt, dill, vegetable oil and vinegar in medium bowl to blend. Add dressing to cabbage mixture and toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.) Yield: 12 Servings BAYOU HOT SLAW ~Submitted by Treva, TN 1 (2 & 1/2 to 3 pound) head cabbage 1 large onion, minced 1 large green onion, minced 1 small red bell pepper, minced 4 stalks celery, sliced thin 1/2 cup vegetable oil 1 bay leaf 2 tablespoons flour 1/2 cup granulated sugar 1 cup water 1 & 1/4 cups white vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon white pepper 1/2 teaspoon dry mustard 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper Place first 5 ingredients in a large salad bowl and mix well. In a saucepan, heat oil and bay leaf and stir in the flour, but do not let it brown. Add sugar and water, stirring until thickened. Pour in the vinegar and spices and stir until the sauce is thick. Cool to lukewarm and pour over the slaw. Toss and mix well. Chill and serve cold. If a hotter slaw is desired, add more cayenne. Serves 6. OTSU Spicy and delicious - Great for putlucks, or a light dinner. ~Submitted by Kate, Ann Arbor, MI Adapted from the Pomelo Restaurant Serves 4 as a main dish, 8-12 as a side, with lots of left-over dressing Ginger-sesame Dressing: zest of 1 lemon Thumb-sized piece of fresh cleaned ginger, thinly sliced 1 T. granulated sugar 3/4 t. cayenne 3/4 t. salt 1T. fresh lemon juice 1/4 cup unseasoned rice vinegar 1/3 cup soy sauce 2 T. canola oil 2 T. pure sesame oil In a food processor (or with mortar and pestle), combine lemon zest, ginger, sugar, cayenne, and salt and process to a smooth puree; add lemon juice, rice vinegar and soy sauce. Blend well. Slowly add canola oil and sesame oil until well combined. Soba Noodle Salad: A good handful-sized chunk of buckwheat soba noodles, about 16 oz 1 block extra firm tofu, cut to 1/2" cubes 2 T. canola oil 1 T. chopped cilantro 1 scallion, green and white part, cleaned and thinly sliced 1 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons Sprinkle sesame seeds + cilantro sprigs for garnish Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated; add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy; beware of possible splattering; drain over paper towels; in a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber and 2-3 oz dressing, toss well; arrange salad in center of large plate and top with fried tofu. Garnish with sesame seeds and cilantro sprigs. SPROUTED GREEN LENTILS SALAD (KOSHUMBIR) ~Submitted by Aafrin, Pune, India Sprouted green lentils (moong) are very healthy to eat. They are full of proteins as well as vitamins and can be eaten raw as well as cooked. Use whatever version you like, but if you use raw sprouts then sprout them a little longer, to get longish sprouts. To sprout moong, wash them thoroughly in cold running water and let them soak for at least 12 hours or overnight. Next morning, tie the lentils loosely in a wet muslin cloth and hang it in a cool place or put it in a colander. Do not allow the cloth to dry at any time, wet it from time to time with water, but see to it that the cloth is not soaking with water at all times, otherwise the lentils will rot & not sprout. Ingredients: 2 cups sprouted green lentils (moong) - raw or cooked* 1 cup finely chopped red onion 1 cup finely chopped tomatoes 1/2 cup finely chopped coriander leaves or cilantro. 1/4 cup finely chopped mint leaves 1 tbsp. sugar 3/4 tsp. salt or to taste 1/2 tsp. pepper (freshly ground) Juice from one lemon 1/4 tsp. chili flakes or paprika and/or 1/4 tsp. finely chopped green chilies (deseeded#) (as you wish) 4 halved cherry tomatoes for garnishing 1 sprig of mint leaves for garnishing *To cook moong: Place moong in a colander and immerse it into a pan of boiling water for 5-6 minutes. They should still be slightly crunchy. #Chili seeds are a major cause of acidity or heartburn. Hence use deseeded only. They will be less hot also. If you need to spice a dish more, use more deseeded chilies Method: Mix the first five ingredients well in a serving bowl lightly with a wooden spoon. Add salt, sugar, spices and mix well. Add half the lemon juice and mix again thoroughly. Taste & adjust seasonings if required. Cover with plastic wrap & chill for at least an hour for flavours to blend. Just before serving add the remaining lemon juice and mix thoroughly. Serve garnished with more mint leaves and halved cherry tomatoes. Note from Maggie: Had a nice chat with Aafrin about the sprouting methods. I am chicken when it comes to such things. She suggested purchasing bean sprouts from the produce department, which I did. This is a great salad! The dressing is truly sensational. WATERMELON SALAD ~Submitted by Fancy, Aurora, NB Maggie - fellows at the grange enjoy this when the weather is super hot. At first they called it "sissy food" but after the first batch, asked for more. Ingredients : 1 med Ripe watermelon 1/4 cup Powdered sugar 1 qt Ginger ale Lettuce leaves WHIPPED-CREAM MAYONNAISE 1/2 cup Heavy cream 1 tbl Powdered sugar 1/2 cup Mayonnaise 2 tbl Watermelon juice from the above 1 pch Salt 1 dsh Paprika Method : * Using a teaspoon (or a melon-baller) scoop out the pulp from watermelon. Drain off juices and put pulp in a large bowl. Sprinkle with sugar and cover with ginger ale. Refrigerate 30 minutes; then drain off the liquid, which may be served over ice as a beverage, reserving 2 tablespoons juice for the Whipped-Cream Mayonnaise. Arrange the drained pulp in large lettuce-leaf cups for individual servings, or in a large leaf-lined serving bowl for table service. Top with a generous dollop of Whipped-Cream Mayonnaise. * For the Whipped-Cream Mayonnaise: In a small bowl, whip cream until soft peaks form; stir in sugar. In a medium bowl, blend mayonnaise with reserved watermelon juice, salt, and paprika. Fold in whipped cream. * This recipe serves 6. Courtesy: food down under BRUSCHETTA IN A BOWL ~Submitted by Larry Holmes, Ontario, Canada 4 cups cubed day-old Italian bread 1/4 cup balsamic vinegar 1 English cucumber, quartered lengthwise and sliced 1 medium red or yellow pepper, chopped 3 Roma (plum) tomatoes, diced 1/4 teaspoons freshly ground black pepper 1/4 cup chopped fresh sweet basil 1/4 cup sliced pitted ripe olives olive oil Spread bread cubes on large ungreased baking sheet. Bake in 350°F oven for 5 minutes. Stir. Bake for 10 to 15 minutes more until toasted. Combine remaining 8 ingredients in medium bowl. Add bread cubes. Toss. Makes 7 cups. One cup: 109 calorie; 2.1 g total fat; 184 mg sodium; 5 g protein; 20 g carbohydrates; 2 g dietary fiber Source: Company’s Coming: Italian; Jean Paré PROVENCAL TABOULI SALAD ~Submitted by Larry Holmes, Ontario, Canada 1 cup couscous, uncooked 1 1/3 cups boiling water 1 red bell pepper, roasted, peeled and diced 1 yellow bell pepper, roasted, peeled and diced 2 tomatoes, seeded and diced 1 can (19 ounces) chickpeas, drained 1/3 cup fresh parsley, chopped 1/4 cup fresh mint, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, chopped Dressing: 1/4 cup olive oil 1/4 cup lemon juice 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 pound feta cheese, crumbled In a 6-cup casserole, combine couscous and boiling water. Cover with foil and let stand for 15 minutes. Fluff gently with a fork. Meanwhile, in a large serving bowl, combine red and yellow peppers, tomatoes, chickpeas, parsley, mint, basil and chives. Toss gently with couscous. Dressing: Whisk together oil, lemon juice, garlic, salt and pepper. Drizzle over couscous mixture, sprinkle with cheese and toss gently. Serves 6 FRESH MARINATED FRUIT SALAD (Creator of this recipe writes: "I am not giving you specific quantities, as I believe you have to be the judge of how much you will need and it will depend on what is available that particular season.") ~Submitted by Larry Holmes, Ontario, Canada assorted melons, cut into thick chunks watermelon, cut up but set aside grapes berries fresh peaches, sliced fresh plums, sliced fresh nectarines, sliced pears, sliced small amount of orange juice (enough to coat all the fruits) ground ginger to taste ground cloves, to taste brown sugar to taste, or non-sugar sweetener Grand Marnier, to taste toasted pecan halves Choose your fruits and place them in a large deep container that has a tight lid. Marinate the watermelon separately and add just before serving, as it creates too much liquid. Add the orange juice, ginger, cloves, brown sugar, and Grand Marnier. Toss occasionally. This should marinate for several hours in the refrigerator. When ready to serve, add the watermelon and the toasted pecans. Source: Grandma Doralee Patinkin’s Holiday Cookbook; Doralee Patinkin Rubin PICKLED BEET SALAD MOLD ~Submitted by Larry Holmes, Ontario, Canada 1 6-ounce package lemon Jell-O 2 cups boiling water 1 1/2 cups cold liquid (beet juice and/or water) 1 1/2 teaspoon salt 1/3 teaspoon pepper 4 teaspoons red or white horseradish 4 teaspoons chopped sweet onion 1 1/2 cups diced celery 2 cups pickled beets Dissolve the Jell-O in the boiling water. Add the cold liquid and the balance of the ingredients except celery and beets. Chill until slightly thick. Add the diced celery and diced beets and blend well. Turn into a greased mold and refrigerate overnight. Yield: 8 to 10 servings. Source: Grandma Doralee Patinkin’s holiday Cookbook; Doralee Patinkin Rubin SICILIAN BEAN SALAD ~Submitted by Larry Holmes, Ontario, Canada 1 can (20 ounces) garbanzo beans 1 can (20 ounces) red or white kidney beans 1 clove garlic 1/2 teaspoon salt pinch crushed, dried red pepper 1/2 teaspoon marjoram 1/3 cup red-wine vinegar 4 to 6 anchovy fillets, drained 1/3 cup olive oil 2 tablespoons minced parsley 1 sweet red onion, thinly sliced assorted sausages (salami, cervelat, mortadella, galantine, etc) crisp greens Drain and rinse beans. Crush garlic in the salt with wooden spoon, or mortar and pestle. Blend in red pepper, marjoram, vinegar and anchovies; then beat in the oil. Pour over beans and refrigerate for several hours. An hour before serving, mix in parsley and onion. Heap salad into bowl and arrange sausages around edge in neat overlapping slices or bundles of julienne strips. Use crisp snippets of escarole, chicory, fennel or Chinese celery-cabbage for greenery. Makes 6 servings Source: Serve it Cold! June Crosby and Ruth Conrad Bateman CRUNCHY PEA SALAD ~Submitted by Helen H., N. Ft. Myers, FL 1 pkg. (10 oz) frozen petite peas, thawed 1 can (8 oz) sliced water chestnuts 1 cup thinly sliced celery 1/4 c. mayonnaise 1/4 c. sour cream 1/2 tsp. seasoned salt In a bowl, combine the first 3 ingredients. In a small bowl, combine mayonnaise, sour cream and seasoned salt, mix well. Add to pea mixture, toss to coat. Chill until serving. Serves 8. SEVEN LAYER SALAD ~Submitted by Helen H., N. Ft. Myers, FL 1/2 head iceberg lettuce, chopped 2 cups green peas, frozen (not necessary to thaw) 1 cup grated carrot 1 cup chopped celery 1 cup chopped green bell pepper 1 cup diced purple onion 1 cup cheddar cheese, grated bacon bits (sprinkle over cheese layer) Parmesan cheese to sprinkle over topping Layer in order given, I put this in a 13X9 inch glass dish. Sometimes I put it into a trifle bowl and it looks really pretty with the layers. (If you use the trifle bowl, don’t measure ingredients just layer until the bowl is full and double the topping) Topping: 1 cup real mayonnaise 1 tablespoon sugar 1 tablespoon vinegar Mix and spread on top of layered salad and then sprinkle with parmesan cheese. Cover with plastic wrap and store in refrigerator until served. This is good to make ahead and keep overnight! The frozen peas helps to crisp the lettuce TALLY HO SALAD DRESSING ~Submitted by Helen H., N. Ft. Myers, FL 1 C. Salad Oil 1 C. Cheap Ketchup (the cheaper ketchup makes better dressing) 3/4 C. Sugar 2 TBLSP. Vinegar 1 TSP. Salt 2 TSP. Garlic Salt Beat all together and chill good. I put this back in the ketchup bottle and store in refrigerator. (1-24oz bottle of ketchup will make a double batch of dressing.) LAYERED LETTUCE SALAD ~Submitted by Pam, 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! Pam sometimes takes a shortcut and mixes everything all together and serves it as a main dish. 1. In a large bowl, place crisp, broken lettuce (Jeannette prefers ROMAINE) 2. Next layer other veggies of your choice (mushrooms, onions, etc) 3. Mix mayonnaise (Hellmann’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 crisply 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 recipe through a slice. FRESH MARINATED VEGETABLE SALAD ~Submitted by Jessica, Corfu, Greece [plus or minus whatever you have...] 1 1/2 c. sliced fresh mushrooms 1 1/2 c. cherry tomatoes 1 1/2 c. sliced zucchini 1 1/2 c. sliced carrots 1 1/2 c. onions 1 1/2 c. pepper chunks 1 1/2 c. broccoli florets 1 1/2 c. cauliflower florets [and/or celery, black olives, roasted red peppers instead of, or with any of the above ingredients] For the dressing: 1 tsp. garlic powder 1 tsp. salt (more or less) 1/2 tsp. pepper 1/2 tsp. dry mustard 1 tsp. fresh chopped chives 1 tbsp. fresh chopped parsley 2 tbsp. red wine vinegar 1 tbsp. fresh squeezed lemon juice (1/2 lemon) 2 tbsp. olive oil Place veggies in bowl. Mix dressing and pour over. Refrigerate 2 or more hours. This salad is excellent for picnics, church suppers or pot lucks. (and not bad for leftover suppers!) BEAN SALAD ~Submitted by Jessica, Corfu, Greece 1 can cut green beans (not French cut) 1 can wax beans 1 can kidney beans, washed Cut up green pepper, onion and celery (whatever you like) 3/4 c. sugar 2/3 c. vinegar 1/3 c. salad oil Salt and pepper Combine all ingredients. Can also add 1 can lima beans, if desired. SWEET FRUIT AND CABBAGE SALAD ~Submitted by Jessica, Corfu, Greece 1 small cabbage sliced thinly 1/2 c. raisins 8 dried (but moist) apricots, chopped 8 prunes, chopped (may add a handful of dried cranberries) 3 apples, diced finely chopped walnuts Yogurt/Mayonnaise blended to taste Juice of fresh lemons to taste Mix all ingredients together in bowl. Chill and serve. (may make a mixture of yogurt/mayo and whipped cream, depending on what you've got in the fridge.) STRAWBERRY SALAD ~Submitted by Donna, TX 1 large package strawberry Jell-O 1 cup water 1 can crushed pineapple (Number 2 can) 2 packages frozen strawberries 1/2 cup chopped pecans 1 carton sour cream Mix Jell-O, water, juice of pineapple and juice of strawberries in a sauce pan and heat until Jell-O is dissolved. Pour into glass or plastic container and put in refrigerator until it begins to gel. Stir in pineapple, strawberries and pecans and return to refrigerator for 15 minutes. Put half of mixture into bowl and spread with sour cream and top with remaining Jell-O mixture. (You can also add three bananas, but since I don't like them, I omit them.) FIVE BEAN SALAD ~Submitted by Lou, FL This is not sensational, but a true favorite any time of the year. My stand-by in my fridge as it goes with anything, anytime !! 1 1/2 cups green beans 1 1/2 cups yellow wax beans 1 1/2 cups chili beans ( rinse well !! ) 1 1/2 cups chick peas ( garbanzo ) 1 1/2 cups baby limas Green bell pepper, chopped 1 small jar pimentos ( or large ) 1 large onion, diced (I like purple) 1/3 cup oil 2/3 cup vinegar ( rice wine or balsamic ) Salt and pepper 1/3 cup granulated sugar Combine beans, bell pepper and onion in a large bowl with a cover. Mix dressing in sauce pan and bring to a medium boil. Then pour over beans and chill overnight. I add a dash, two or three of cayenne pepper to the hot mix after bringing to a boil. One can of each kind of bean is perfect and you don't have to don't measure. I sometimes use a mixture of the vinegars.
Help make us NUMBER ONE ! SHRIMP AND FRESH HERB SALAD (LOW FAT) ~Submitted by Treva, TN This is a quick and easy salad to put together, especially on long, hot summer days, when the last thing you want to do is cook. Buy a clamshell package of Fresh Herb Salad, slice some salad veggies and add ready-cooked shrimp meat. Spinach or Arugula are good alternatives to the herb salad. 5 ounce package of fresh herb salad 4 ounces mushrooms, sliced 6 ounces cherry tomatoes, halved 1 small red onion, sliced 1 small red bell pepper, sliced 12 ounces cooked shrimp meat 4 tablespoons white wine vinegar 2 tbsp lemon juice 1 & 1/2 tsp Dijon mustard 1 & 1/2 tbsp extra-virgin olive oil Salt and pepper to taste Rinse and dry salad leaves and divide among four plates. Add sliced mushrooms, cherry tomatoes, red onion and pepper strips. Spoon equal amounts of shrimp meat on top of salad. For the vinaigrette, whisk vinegar, lemon juice and mustard together and whisk in olive oil. Or, combine vinegar, lemon juice, mustard and oil in a screw-top jar and shake vigorously. Drizzle over salad. Serves 4. Per Serving: Calories 197, Calories from Fat 65, Total Fat 7.2g (sat 1g), Cholesterol 128mg, Sodium 188mg, Carbohydrate 12.9g, Fiber 2.8g, Protein 20g FRUIT AND CREAM LAYERED SALAD ~Submitted by Richard, Bradenton, FL Source: Hometown Cooking Start to Finish: 30 min. Ingredients 1/2 of an 8-ounce container fat-free or reduced-fat frozen whipped dessert topping, thawed 1 8-ounce carton strawberry low-fat yogurt 1/2 of an 8-ounce package reduced-fat cream cheese, softened 1 tablespoon sugar 2 teaspoons lemon juice 1/4 teaspoon almond extract 8 cups bite-size pieces of fresh and/or canned, drained fruit (such as melon, strawberries, seedless grapes, apples, pears, peeled peaches, apricots, and/or bananas) Whole strawberry (optional) 2 tablespoons sliced, toasted almonds Directions 1. Set aside 2 tablespoons of the whipped topping for garnish. In a medium bowl gradually stir or whisk yogurt into cream cheese until smooth. Stir in sugar, lemon juice, and almond extract; fold in the remaining dessert topping. 2. In a large (about 2-1/2-quart) clear glass serving bowl, layer half of the fruit. Top with half of the yogurt mixture. Repeat layers, spreading yogurt mixture to edge of bowl. Serve immediately or cover and chill in the refrigerator for up to 1 hour. Before serving, garnish with reserved whipped topping and, if desired, whole strawberry. Sprinkle with almonds. Makes 12 to 14 servings. Dietary exchanges: 1/2 fruit, 1/2 milk, 1/2 fat. Nutritional Information Nutritional facts per serving calories: 102, total fat: 3g, saturated fat: 2g, cholesterol: 8mg, sodium: 55mg, carbohydrate: 15g, fiber: 2g, protein: 3g GREENS WITH CREAMY BERRY DRESSING ~Submitted by Richard, Bradenton, FL INGREDIENTS: 1/3 cup sweetened dried cranberries (such as Craisins) 1/4 cup balsamic vinegar 1/4 cup light mayonnaise 1 tablespoon Dijon mustard 1 tablespoon water 1/2 teaspoon sugar 1/4 teaspoon black pepper 2 garlic cloves, crushed, or 1 teaspoon bottled minced garlic 6 cups torn romaine lettuce 1 cup seedless red grapes, halved 1 cup thinly sliced cucumber 1 cup fat-free plain or seasoned croutons 1/2 cup thinly sliced red onion, separated into rings DIRECTIONS: Combine cranberries and vinegar in a small bowl. Cover and let stand 30 minutes. Add the mayonnaise and the next 5 ingredients (mayonnaise through garlic); stir well with a whisk. Cover and chill. Combine lettuce and remaining ingredients in a large bowl; add dressing, tossing gently to coat. Serve immediately. Yield: 6 servings (serving size: 1 1/2 cups) CALORIES 115 (24% from fat); FAT 3.1g (sat 0.5g, mono 0.8g, poly 1.4g); PROTEIN 2.6g; CHOLESTEROL 3mg; CALCIUM 40mg; SODIUM 295mg; FIBER 1.7g; IRON 1.1mg; CARBOHYDRATE 19.6g Cooking Light, MAY 1999 GRILLED SHRIMP SALAD ~Submitted by Richard, Bradenton, FL Prep Time: 15 min Total Time: 1 hr 15 min Makes: 6 servings INGREDIENTS: 1/2 cup KRAFT Zesty Italian Dressing 1/2 cup lime or lemon juice 1 lb. medium shrimp (31 to 35 count), cleaned, grilled 2 medium red peppers, chopped 1 medium onion, finely chopped 1 celery stalk, chopped 1 Tbsp. chopped cilantro 1 lb. romaine lettuce, torn DIRECTIONS: POUR dressing and lime juice over shrimp in large nonmetal bowl; toss to coat. Add all remaining ingredients except lettuce; mix lightly. Cover. REFRIGERATE 1 hour. PLACE lettuce on serving plate; top with the shrimp mixture. NUTRITION INFORMATION Nutrition (per serving) Calories 160 Total fat 6g Saturated fat 1g Cholesterol 145mg Sodium 550mg Carbohydrate 10g Dietary fiber 3g Sugars 5g Protein 17g Vitamin A 120%DV Vitamin C 160%DV Calcium 6%DV Iron 20%DV MIXED GREENS WITH POTATO CROUTONS AND TARRAGON DRESSING ~Submitted by Larry Holmes, Ontario, Canada POTATO CROUTONS 1/4 cup olive oil 1/3 cup very thinly sliced red bell pepper 1 small white onion, very thinly sliced 1 tablespoon balsamic vinegar 1/2 teaspoon crushed fennel seeds 1/2 teaspoon seasoned salt dash ground red pepper 1 pound yellow Finn or Idaho potatoes, scrubbed TARRAGON DRESSING 1/2 cup raspberry vinegar 2 tablespoons minced shallots 1 tablespoon freshly squeezed lemon juice 1/2 cup olive oil 1 tablespoon chopped fresh tarragon 1 teaspoon honey 9 cups gourmet or mixed salad greens (such as romaine, arugula, watercress, mâche) 3 teaspoons goat cheese Preheat oven to 400°F. Rub 2 cookie sheets with 2 tablespoons of the olive oil. Mix the red pepper, onion, vinegar, remaining olive oil, fennel seeds, salt and ground red pepper together in a medium bowl. Slice the potatoes very thin by hand, or with an adjustable blade slicer, and add them to the red pepper, onion, fennel mixture. Toss well to incorporate all the flavors of the seasonings, onions and peppers. Spread the mixture of red pepper, onion, fennel and potato onto the cookie sheets bake for 15 minutes. Turn them over and bake 4 to 15 minutes more, until the potatoes become crisp and the edges are browned. Whisk the dressing ingredients together in a medium bowl until the honey is dissolved and everything is thoroughly mixed. Pour 1/3 cup of the dressing over the greens and toss thoroughly. Arrange on 6 salad plates, and then crumble 1/2 teaspoon goat cheese over each salad. Garnish with equal portions of the baked potato crouton, red pepper, onion medley. Pour the remainder of the dressing into a small bowl and pass at the table. Serves 6 Per serving: 259 calories; 18.8 g fat (sat. fat 2.8 g); 3.6 g protein; 23.8 carbohydrates; 2 mg cholesterol; 2.5 g fiber. Source: The Healthy Kitchen; Andrew Weil, M.D., and Rosie Daley CHILLY BOW TIES AND TUNA ~Submitted by Richard, Bradenton, FL Source: Better Homes and Gardens Makes 6 main-dish servings Prep: 20 minutes Chill: 4 to 24 hours Ingredients 8 ounces dried farfalle pasta (bow ties) 1/3 cup light mayonnaise dressing or salad dressing 1/3 cup bottled reduced-calorie Italian salad dressing 1/4 cup thinly sliced green onion (optional) 2 tablespoons orange juice 1/4 teaspoon salt 1/4 teaspoon black pepper 1 11-ounce can mandarin orange sections, drained 1 12-ounce can chunk white tuna (water pack), drained and broken into chunks 1 cup fresh pea pods, halved Milk (optional) Directions 1. In a large saucepan cook pasta according to package directions. Drain. Rinse with cold water. Drain again. 2. Meanwhile, for dressing, in a large bowl combine mayonnaise dressing, Italian dressing, green onion (if desired), orange juice, salt, and pepper. 3. Add cooked pasta to dressing. Toss well to combine. Gently stir in orange sections, tuna, and pea pods. Cover and chill for 4 to 24 hours. Before serving, if necessary, stir in a little milk to moisten. Makes 6 main-dish servings. Nutritional Information Nutritional facts per serving calories: 254, total fat: 3g, saturated fat: 1g, cholesterol: 13mg, sodium: 433mg, carbohydrate: 43g, fiber: 2g, protein: 13g, vitamin C: 24%, calcium: 3%, iron: 12%, starch: 2.5 diabetic exchange, fruit: .5 diabetic exchange, very lean meat: 1 diabetic exchange
Help make us NUMBER ONE ! SOUTHWESTERN RANCH SALAD ~Submitted by Richard, Bradenton, FL Prep Time: 15 min Total Time: 15 min Makes: 4 servings INGREDIENTS: 4 cups torn mixed salad greens 1 can (15 oz.) black beans, rinsed, drained 1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained 1 large red pepper, chopped 2 cups chopped tomatoes 1 cup KRAFT 2% Milk Reduced Fat Sharp Cheddar Cheese 1/2 cup KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing 1/4 cup chopped cilantro DIRECTIONS: DIVIDE greens among 4 dinner plates. TOP evenly with beans, corn, peppers, tomatoes and cheese. DRIZZLE with dressing; sprinkle with cilantro. Substitute: Substitute 4 boneless skinless chicken breast halves, cooked and chopped, for the black beans. NUTRITION INFORMATION Diet Exchange: 1-1/2 Starch,3 Vegetable,1 Meat (L),2 Fat Nutrition (per serving) Calories 340 Total fat 11g Saturated fat 4.5g Cholesterol 25mg Sodium 610mg Carbohydrate 47g Dietary fiber 11g Sugars 7g Protein 17g Vitamin A 60%DV Vitamin C 170%DV Calcium 45%DV Iron 15%DV Source: Kraft Foods
Help make us NUMBER ONE ! GOLDEN FRUIT SALAD ~Submitted by Treva, TN 1 & 1/2 cups vanilla yogurt 2 to 3 tablespoons orange juice dash nutmeg 1 Golden Delicious apple, cored and sliced 1 Red Delicious apple, cored and sliced 1 banana, sliced 1/2 cup red grapes, seeded and halved Combine yogurt, orange juice, and nutmeg in bowl and mix. In another bowl, combine and mix fruit. Serve with dressing on salad plates lined with lettuce. Serves 3.
Help make us NUMBER ONE ! CREAMY SEAFOOD, PEA, AND PEPPER SALAD This simple salad is easy to toss together and is a wonderful mixture of colors, flavors, and textures. The salad stores well and can be made up to a day in advance, but do not add the almonds until right before serving. 2 cups trimmed and halved snow pea pods 1 medium chopped red bell pepper 1 medium chopped yellow bell pepper 4 chopped scallions 8 ounces imitation crab chunks 6 ounces salad shrimp 1/2 cup mayonnaise 1/3 cup chopped fresh parsley 2 tablespoons freshly squeezed lemon juice 1 teaspoon sugar Salt Freshly ground black pepper 1/3 cup toasted almonds Toss together the peas, peppers, scallions, imitation crab, and shrimp in a large bowl. In a small bowl mix together the mayonnaise, parsley, lemon juice, sugar, salt, and pepper. Mix the salad with the dressing. Refrigerate for at least an hour before serving. Top with the toasted almonds before serving. Makes 8 servings. Preparation Time: 10 minutes Total Time: 10 minutes WILTED BACON AND ARUGULA SALAD 2 bunches arugula 1/2 cup red onion rings 1/4 cup extra-virgin olive oil or other oil of your choice 2 tablespoons red wine vinegar 1 teaspoon sugar or honey Salt and black pepper to taste 2 eggs, boiled and chopped 4 strips crumbled crisply cooked bacon Wash arugula and remove any tough stems. Finely chop the arugula. Add oil to a heavy skillet. Toss onion rings in oil. Add arugula and toss over moderate heat for about 30 seconds. Stir in vinegar in which the sugar or honey has been dissolved. Toss with the crumbled bacon and egg and serve at once.  FRESH VEGETABLE PASTA SALAD Source: Better Homes and Gardens Start to Finish: 25 minutes Ingredients 1/4 cup loosely packed fresh parsley sprigs 2 tablespoons salad oil 2 tablespoons wine vinegar 2 tablespoons water 1 to 2 cloves garlic 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 ounces fresh linguine, cut into 4-inch pieces, or 2 ounces dry linguine, broken 1 large carrot, cut into julienne strips 1 small turnip, cut into julienne strips 1 small zucchini, cut into julienne strips 1/2 cup chopped red sweet pepper 1/2 cup loose-pack frozen peas, thawed 2 ounces part-skim mozzarella, gruyere, or Swiss cheese, cubed Salad greens (optional) Directions 1. For dressing, in a blender container or food processor bowl combine parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry mustard, salt, and pepper. Cover and blend or process until combined. Set aside. 2. In a large saucepan cook fresh linguine, carrot, and turnip in a large amount of boiling water for 3 to 4 minutes or until pasta and vegetables are tender. (Or, if using dry linguine, cook pasta according to package directions, adding carrot and turnip the last 3 to 4 minutes of cooking.) Drain. Rinse with cold water; drain again. 3. In a large salad bowl combine cooked pasta mixture, zucchini, pepper, peas, and cheese. Add dressing. Toss to coat. If desired, line bowl with salad greens to serve. Makes 6 side-dish servings or 3 main-dish servings. Nutritional Information Nutritional facts per serving calories: 155, total fat: 7g, saturated fat: 1g, cholesterol: 27mg, sodium: 166mg, carbohydrate: 18g, fiber: 2g, protein: 6g, vitamin A: 42%, vitamin C: 40%, calcium: 6%, iron: 7%  BLT SALAD Source: Midwest Living Makes 4 side-dish servings Prep: 30 minutes Ingredients 1/4 cup olive or salad oil 3 tablespoons tarragon vinegar or white wine vinegar 3 tablespoons mayonnaise or salad dressing 2 teaspoons coarse-grain mustard 1/4 teaspoon salt 1/4 cup butter, melted 1 teaspoon lemon-pepper seasoning 2 cloves garlic, minced 8 1/2-inch-thick slices Italian, French, or sourdough bread 5 cups torn mixed salad greens 2 medium tomatoes, cut into thin wedges 1/2 cup chopped cucumber 1/2 cup cubed smoked cheddar cheese or Swiss cheese (2 ounces) 8 slices bacon or turkey bacon, crisp-cooked, drained and crumbled 2 tablespoons thinly sliced green onion Directions 1. For dressing, in a screw-top jar combine oil, vinegar, mayonnaise, mustard, and salt. Cover; shake well. Set aside. 2. Preheat the broiler. In a small bowl, stir together butter, lemon-pepper, and garlic. Lightly brush 1 side of each bread slice with some of the butter mixture. Place the bread slices, buttered side up, on a baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until the bread is toasted. Cut the slices lengthwise into 1-inch wide strips. 3. To serve, stack bread strips on each of 4 salad plates log-cabin style, leaving a space in the center. Arrange the lettuce, tomatoes, cucumber, and cheese in the center of the bread strips. Sprinkle with bacon and green onion. Shake dressing well; drizzle over salads. Makes 4 side-dish servings. Nutritional Information Nutritional facts per serving calories: 648, total fat: 49g, saturated fat: 17g, cholesterol: 65mg, sodium: 1338mg, carbohydrate: 36g, fiber: 4g, protein: 15g, vitamin C: 27%, calcium: 18%, iron: 17%  CURRIED CHICKEN & PASTA SALAD Makes 4 servings Start to Finish: 40 minutes Ingredients 1 cup dried gemelli or rotini pasta 1 small pineapple 1 small papaya 5 cups shredded romaine 1 1/2 cups cubed cooked chicken 1/2 cup light mayonnaise dressing or salad dressing 1 tablespoon honey 1 tablespoon rice vinegar or white vinegar 1 teaspoon curry powder 1 teaspoon toasted sesame oil 1 to 2 fresh jalapeno peppers, seeded and chopped 2 teaspoons cashew halves and pieces, toasted (optional) Directions 1. Cook pasta according to package directions. Drain pasta. Rinse with cold water; drain again. Meanwhile, to prepare pineapple, remove crown. Wash and peel pineapple; remove eyes and core. Slice pineapple; cut slices in half. To prepare papaya, peel, halve, and scoop out seeds. Slice papaya. 2. In a large salad bowl combine cooked pasta, pineapple, papaya, romaine, and chicken. Toss lightly to mix. Divide salad among four plates. 3. For dressing, in a small mixing bowl stir together mayonnaise dressing, honey, rice vinegar, curry powder, sesame oil, and jalapeno peppers. Drizzle dressing over salads. If desired, sprinkle with cashew halves and pieces. Makes 4 servings. Nutritional Information Nutritional facts per serving calories: 411, total fat: 18g, saturated fat: 4g, cholesterol: 51mg, sodium: 305mg, carbohydrate: 42g, fiber: 3g, protein: 21g, vitamin A: 26%, vitamin C: 103%, calcium: 4%, iron: 20%
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