1 pkg. (12oz.) bow tie pasta, cooked following package directions
1 pkg. 912oz) radiator accordion (corkscrew) pasta, colored, cooked following package directions
1 can (20oz.) pineapple tidbits, well drained
2 Cups celery, chopped
4 green onions, chopped
1 Cup (plus) cashews, whole or chopped
1 Cup (plus) red flame grapes (can use Craisins, if desired)
4 chicken breasts, skinned boned, seasoned and sauted until done, then chopped into small pieces
1 Cup mayonnaise (no substitute)
1 bottle (16oz.) Kraft coleslaw dressing
Red lettuce leave for making lettuce cups
Prepare all ingredients as indicated. Drain the pastas well and place in large salad type bowl. Add all the remaining ingredients, except the mayonnaise, dressing and lettuce. Toss well to blend. IN a medium sized bowl, combine and mix the mayonnaise and the dressing. Pour this over the salad ingredients and again, blend well. Form the lettuce leaves into cups and serve the salad in the cups. Serves about 15-20
-Judy Jenson
Asian Salad
Charlotte Myers
2 (3 ounce) packages of Ramen noodles, crushed
1 C Blanched Slivered Almonds
2 T Sesame Seeds
1/2 C Butter
1 Head Napa Cabbage, shredded
1 Head Romaine Lettuce, shredded
1 bunch Green Onions, chopped
3/4 C Vegetable Oil
1/4 C Distilled White Vinegar
1/2 C Sugar
2 T Soy Sauce
1. In medium skillet over low hear brown ramen noodles, almonds and sesame seeds with melted butter. Once browned, take off heat and cool.
2. In small saucepan bring vegetable oil, sugar and vinegar to boil for 1 minute. Cool. Add soy sauce. (Dressing thickens while in fridge about 6 hours)
3. In large bowl, combine cabbage and lettuce with green onions. Add noodle and soy sauce mixture. Toss to coat. Enjoy!
*You can top with leftover turkey or chicken pieces. Add fruit as desired.
WHEAT BERRY SALAD WITH BACON
Patty Foote
1 cup wheat berries (I used Prairie Gold white wheat)
Kosher salt and black pepper
1/2 cup pecan halves
6 slices bacon
1/2 cup dried cherries
1/3 cup fresh flat-leaf parsley
2 small shallots, thinly sliced
1 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
In a large saucepan, combine the wheat berries, 4 quarts water, and 1 teaspoon salt and bring to a boil. Cook until tender but still slightly chewy, 50 to 60 minutes. Drain and rinse with cold water to cool. Transfer to a large bowl.
Meanwhile, heat oven to 350*. Spread the pecans on a baking sheet and bake, tossing occasionally, until fragrant and toasted, 6 to 8 minutes Let cool, then roughly chop.
Cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel
lined plate. When cool, crumble and add to wheat berries, along with the pecans, cherries, parsley, shallots, oil, lemon juice, and 1/4 teaspoon each salt and pepper. Stir gently to combine. Serves 6
Wheat Berry Salad
Jackie Rutkoskie
Wheat Berries
:
1 cup uncooked wheat (I used prairie gold)
4 cups water In 3-quart saucepan, soak wheat in water 30 minutes. Bring to boil, reduce heat to simmer, partially covered. Cook until wheat is tender, 55-60 minutes. Drain and rinse with cold water.
Creamy Vinaigrette Dressing :
1/3cup mild flavored oil (I used extra light Delallo olive oil, Harmons)
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
1/2teaspoon salt
1/4teaspoon garlic powder
1/4teaspoon pepper
In small bowl whisk all dressing ingredients until well mixed.
Salad :
1 cup broccoli cut into small flowerets
1 cup cauliflower cut into small flowerets
1 cup cherry tomatoes, halved, (I used larger tomato which I had to cut into eights and it worked fine), salted to taste, before adding to salad
1/2cup green pepper, chopped
1/4cup sliced green onions
STETSON SALAD / MEAN LADY SALAD
*You will need a large serving platter, preferably with an edge to keep salad from overflowing.
Ingredients
Salad
1 ½ cups grated Asiago cheese
1 ½ cups dried cranberries
1 cup pine nuts or sunflower seeds (optional)
1 package plain or pine nut Couscous (cooked per instructions on box)
3 cups chopped Arugula lettuce (if you can’t find this use a Field Green mix or Romaine)
2-3 cups grape or cherry tomatoes
2 cups Corn Nuts
Dressing
1 cup fresh basil leaves
1 cup Mayonnaise with Olive Oil Reduced Fat
1 shallot cut into several small pieces for easier mixing
1 cup lowfat 1% Buttermilk
1 Tablespoon lemon juice
Preparation
Dressing
Using food processor - blend basil, mayo, and shallot. Gradually add
buttermilk and lemon juice. Tastes great without seasoning. This can
be made a day ahead. Keep refrigerated.
Salad
Prepare Couscous, let cool completely. This can be made a day ahead. Keep refrigerated.
Chop
lettuce and slice tomatoes in half. You can also skip this part if
your tomatoes are small and the lettuce comes in smaller pieces.
If
you don’t want to make an impression with how the salad is presented
you can mix all salad ingredients in a large bowl and serve that way
with dressing either mixed in or served on the side – that is what most
people prefer.
Presentation
Line
each ingredient on large platter in rows. Start with lettuce in the
middle, individual ingredients lined out on each side of the
lettuce. Put dressing in a bowl to the side for individual serving
portions and to keep leftover salad from getting soggy the next day.
Leave in rows to display for your table presentation, then with large
tongs mix all rows together just before serving.
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