Items
Tag
salad
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Cottage Cheese Tuna Salad Cottage Cheese Tuna Salad 1 pkg. lime gelatin 1 1/1 cups hot water 3 tbs. vinegar 1/2 tsp. salt 1 8oz. pakg. cottage cheese 1/2 cup thinly-sliced radishes 1/4 cup mayonnaise Dissolve gelatin in hot water. Stir in vinegar and salt. Chill until slightly thickened. Fol in remaining ingredients. Pour into 8" ring mold. Chill until firm. Unmold on greens. Garnish with more cottage cheese and radish roses. AMOUNT: 6 servings. -
Curried Couscous Salad Curried Couscous Salad (10-oz.) box plus 1/3 cup dry couscous prepared with 2 1/2 cups liquid 1 bunch scallions, chopped 1 red bell pepper, chopped 1/2 cup raisins 1/2 cup golden raisins 1/2 cup canned chickpeas, drained 1/4 cup fresh lemon juice 1 1/2 tsp. curry powder 1/2 tsp. allspice 1/2 tsp. salt 1/2 tsp. papper 3/4 cup olive oil Prepare coucous, cool and fluff with fork. Combine scallions, bell pepper, raisins, and chickpeas in a large bowl. Stir in couscous. Whisk together lemon juice, curry powder, allspice, salt, and pepper. Gradually add olive oil, whisking until well blended. Stir dressing into couscous mixture. Cover and chill. -
Yogurt Potato Salad Yogurt Potato Salad 9 lbs. potatoes, A.P. 1 qt. cucumber, pared, seeded & diced 1 qt. hard-cooked eggs chopped 2 c. celery, sliced 1 1/2 c. green onion, chopped 1/2 c. parsley, minced 3/4 yogurt, plain 3/4 c. cider vinegar 3 T. sugar 3 T. salt 1 T. dry mustard 1 1/2 tsp. celery seed 3/4 tsp. pepper Method: Steam, cool, skin and dice potatoes, Toss potatoes with cucumber, egg, celery, green onion and parsley. Combin remaining ingredients for dressing: Plate with hearty sausages or other cured meats. Yield: 50 servings, about 1/2 cup each -
Romaine Salad with Spiced Pecans Romaine Salad with Spiced Pecans ½ cup balsamic vinegar 2 garlic cloves, mashed 1 cup olive oil ¼ teaspoon cumin ¼ teaspoon thyme Salt and pepper to taste 3 heads romaine lettuce, torn into pieces 6 ounces Gorgonzola cheese, crumbled Spiced Pecans (below) For the dressing, combine the vinegar and garlic in a bowl and mix well. Add the olive oil gradually, whisking constantly. Season with cumin, thyme, salt and pepper. Toss the lettuce with the cheese and dressing in a large bowl. Divide among 6 plates. Top with Spiced Pecans. Yield: 6 Servings Spiced Pecans 2 teaspoons butter 1 tablespoon sugar ½ teaspoon kosher salt or sea salt ½ teaspoon black pepper ⅛ teaspoon cayenne pepper 1 teaspoon water ⅔ cup pecan halves Melt the butter in a heavy saucepan. Add the sugar, salt, black pepper, cayenne pepper and water. Cook until the mixture bubbles. Add the pecans. Cook for 5 minutes or until the sugar begins to caramelize, stirring until the pecans are coated. These pecans can be prepared 1 day ahead and stored in an airtight container. Yield: ⅔ cup