For Homemade Salad Croutons – see Bread<\/p>\n
BOILING POTATOES\u00a0 (from Siegi’s waitress)<\/strong><\/p>\n Use this method for boiling potatoes for potato salad<\/strong> – they wont get mushy.<\/strong><\/p>\n Boil yellow or Idaho potatoes in skins CHESTER\u2019S LEBANESE SALAD\/Salata (Book Club 12\/17\/24)<\/strong><\/p>\n 8 cups greens (head red leaf, \u00bd small bib lettuce; 2c+ spinach, chopped) \u00a0<\/p>\n OLD FASHIONED POTATO SALAD (CHESS LOVES)\u00a0\u00a0\u00a0 <\/strong> 2 lb potatoes (6 medium size) (4 cups cooked) Wash potatoes. HOT GERMAN POTATO SALAD (Blue Front 2\/89)<\/strong><\/p>\n 4 med. potatoes (l lb or so) peeled, sliced\/diced Boil potatoes in water with 1 t salt, til tender. ST. LOUIS PASTA HOUSE SALAD\u00a0\u00a0 –\u00a0 (Leann Bates) CHESS LOVES DRESSING:\u00a0 Mix and chill overnight: Toss with chilled dressing above. JICAMA GREEN SALAD<\/strong><\/p>\n 1 head Butter lettuce, torn into bite-size pieces Mix JICAMA stars in small bit of dressing. FESTIVE TOSSED SALAD\u00a0 (Taste of Home)\u00a0 (11\/04)<\/strong> 1 cup coarsely chopped pecans DRESSING:<\/strong> Blend all dressing ingredients in blender or food processor til smooth. DOLE’S CAESAR SALAD<\/strong> 10 oz. romaine lettuce Mix dressing ingredients below. Refrigerate. Dole’s Caesar Dressing:<\/strong> DEBBIE LERWICK’S SALAD<\/strong><\/p>\n NOTE: CHILL EVERYTHING BEFORE PREPARING!!! Wash lettuce, drain, roll in paper towels or dishtowels; chill. DEBBIE’S SALAD DRESSING<\/strong> WINTER PEAR\u00a0 SALAD (OR APPLE)\u00a0 CHESS LOVES!<\/strong> 6 oz pkg Spring Mix salad greens \u2013 or romaine lettuce or your favorite greens Place salad greens in large mixing bowl.\u00a0 Add fruit, cheese & nuts. Dressing:\u00a0 (this is EXCEPTIONAL on this salad!<\/strong> To caramelize pecans: \u00a0<\/strong> CALIFORNIA AVOCADO-ORANGE SALAD\u00a0\u00a0 \u00a0CHESS LOVES Rev 6\/11<\/strong><\/p>\n 10 oz pkg mixed salad greens \u2013 or use red leaf lettuce* In salad bowl, combine salad greens, oranges, chicken, onions, avocado. TO TOAST PECANS:<\/strong><\/p>\n MICROWAVE METHOD: Place on paper plate and cook on Full Power for about 4 minutes, stirring each minute of cooking time<\/p>\n CONVENTIONAL OVEN:\u00a0 Place 1 layer deep on cookie sheet and cook at 350\u00b0 for 12-15 min OR at 250 for 30 min, stirring once.<\/p>\n FRUITY SPRING MIX SALAD\u00a0 <\/strong>(Southern Living) 1 head Bibb lettuce, torn Spin lettuce leaves very dry.\u00a0 (Dressing won’t cling if leaves are wet.) SWEET & HOT VINAIGRETTE:\u00a0<\/strong> Makes 1\/2 CUP CARMELIZED ALMONDS<\/strong>:\u00a0 Makes 1 cup POMEGRANATE ORANGE SALAD\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a011\/05<\/strong> Dressing<\/strong> \u2013 Mix and Chill: CHESTER\u2019S\u00a0 FALL\u00a0 SALAD\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a010\/05<\/strong><\/p>\n Iceberg lettuce SUMMER SALAD\u00a0 (like Panera Bread)<\/strong> Strawberries, quartered Poppyseed dressing RED BEANS ‘n RICE SALAD \u00a0\u00a0\u00a0 \u00a0($5,000 Winner)<\/strong><\/p>\n 16 oz. pinto beans, drained In large bowl with a cover, mix salad ingredients well, EXCEPT rice, cheese and avocados. LUBY’s SLAW \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Cherie likes!)<\/strong><\/p>\n cabbage, shredded fine Mix with vinegar\/oil dressing.<\/p>\n CREAMY COLESLAW\u00a0\u00a0 \u00a0(5\/2014)\u00a0 Thick \u2018n creamy!<\/strong><\/p>\n Your favorite ingredients for slaw – enough for 4-6 servings. CREAMY DRESSING: Makes 4-6 servings Mix all dressing ingredients together and stir in slaw. GRANDMA EHRIG’s COLESLAW\u00a0 (5\/2014)\u00a0 Chester Loves! DRESSING: MIX WITH: KFC COLE SLAW\u00a0 (7\/2014)\u00a0 Chess, Galen & Mom love!<\/strong><\/p>\n 8 cups (16 oz pkg) chopped cole slaw mixture (cabbage\/carrots, etc.)<\/p>\n DRESSING:<\/strong> In bowl with a tight fitting lid that is large enough to accommodate all the slaw, place all Dressing ingredients and mix well.\u00a0 Add cabbage\/slaw mixture. SUPER RAMEN SALAD\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0Melba 10\/90<\/strong> 1 pkg 3 oz Ramen noodles, any flavor, uncooked DRESSING:<\/strong> Crush uncooked noodles and combine with salad ingredients. ALTERNATE DRESSING:<\/strong> TO TOAST NUTS:<\/strong> ASIAN RAMEN NOODLE SALAD (Cole Slaw)\u00a0 <\/strong>– not tried 1 (8 ounce) bag coleslaw mix (half of a 16 oz. bag) DRESSING:<\/strong> Mix together the coleslaw mix, crushed noodles& sunflower kernels. OSUNOMONO SALAD\u00a0\u00a0 (Japanese cucumber & shrimp salad)<\/strong><\/p>\n 3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cucumbers, thinly sliced Peel cucumbers lengthwise, leaving a few strips of green. CUCUMBERS \u2018N SOUR CREAM\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0VERY NICE!<\/strong><\/p>\n 3-4 cucumbers Peel and slice cucumbers about 1\/4\u201d thick.\u00a0 Mix remaining ingredients and submerge cukes in it.\u00a0 Sprinkle top with dry parsley flakes and minced green onion.<\/p>\n CUCUMBERS ‘N SOUR CREAM\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Taste of Home\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a04\/07<\/strong><\/p>\n 4 medium cucumbers sliced thinly KEY LIME THAI CUCUMER SALSA<\/strong><\/p>\n In medium bowl, mix together:<\/p>\n \u00bd c key lime juice Cover and refrigerate. MARINATED\u00a0 TOMATOES\u00a0 With BALSAMIC\u00a0 VINEGAR (9\/04)<\/strong> 6 large tomatoes, thinly sliced MARINADE<\/strong> (Mix together):<\/p>\n 3\/4 c balsamic vinegar Combine onion slices and 4 cups ice water in large bowl.\u00a0 Let stand 30 min.\u00a0 DRAIN off water and pat onions dry with paper towels.\u00a0 In shallow dish, LAYER half of tomato slices.\u00a0 Top with half of onion slices; drizzle with half of marinate; repeat with remaining tomato slices, onion slices and marinade.\u00a0 Cover and chill 30 min.\u00a0 SPRINKLE with Parmesan cheese, if desired and serve at room temperature with bread.<\/p>\n MARINATED TOMATOES<\/strong><\/p>\n 2 T salad or olive oil Combine all ingredients except tomatoes well, til well blended. Pour dressing over tomatoes\u00a0 and cover.\u00a0 Refrigerate at least 1 hour to blend flavors.<\/p>\n \u00a0<\/p>\n RAISIN CARROT SALAD (Serves 6)<\/strong><\/p>\n 1-1\/2 c carrots GRATED (NOT julienne strips) Combine all ingredients and toss well. EDIBLE FLOWERS FOR SALADS<\/strong><\/p>\n NOTE:\u00a0 Capers are actually flower buds<\/p>\n NOTE:\u00a0 Make sure flowers haven\u2019t been sprayed with chemicals! Lilies (including day lilies) Chrysanthemums\u2014almost any kind grown \u2013 Dip flower heads in boiling water for few seconds; then pluck off petals and sprinkle in salad.<\/p>\n NOTE:\u00a0 some flowers are toxic, so don\u2019t use just any flower!<\/p>\n CUCUMBER-RADISH-FETA SALAD (KETO)\u00a0 8\/13\/18<\/strong><\/p>\n 2 med. size Cucumbers, peeled if desired, seeded Cut Cucumber in half lengthwise. Cut into half-moon slices \u00bc” thick. MARIA’s TOMATO & AVACADO SALAD\u00a0 (9\/2018)<\/strong><\/p>\n Chill following: Mix and serve.<\/p>\n CAPRESE SALAD\u00a0 (8\/2018)<\/strong><\/p>\n \u00a0<\/p>\n 4 oz. Mozzarella balls Cut tomatoes in half and put on plate cut side up. \u00a0<\/p>\n \u00a0<\/p>\n\n\n For Homemade Salad Croutons – see Bread BOILING POTATOES\u00a0 (from Siegi’s waitress) Use this method for boiling potatoes for potato salad – they wont get mushy. Boil yellow or Idaho potatoes in skinsRemove from waterPut potato between two rags and twist and pull skin off.Refrigerate potato overnight in covered bowlThen cut into desired shape\/size. CHESTER\u2019S […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-145","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=145"}],"version-history":[{"count":26,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/145\/revisions"}],"predecessor-version":[{"id":1467,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/145\/revisions\/1467"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Remove from water
Put potato between two rags and twist and pull skin off.
Refrigerate potato overnight in covered bowl
Then cut into desired shape\/size.<\/p>\n
\n
2 c cherry\/grape tomatoes, halved
\u00be c red or yellow bell pepper (yellow is sweetest)
3\/4 c purple onion, chopped (to taste)
1 med. cucumber, peeled, diced (remove seeds)
6 oz marinated artichoke hearts, chopped
8+ oz Feta cheese (dry not crumbled) chopped
OPTIONAL: 4 white radishes, chopped; 2 avocados, chopped
Prepare Vinaigrette a minimum of 4 hrs. early! Room temp or olive oil will congeal.
LEMON VINAIGRETTE DRESSING \u2013 Enough for 2 salads!<\/strong>
2 garlic cloves\u2014*see method\/directions below to generate full benefits of garlic
\u00bd c fresh lemon juice
\u00bd c olive oil
1 t Kosher or Himalayan salt
fresh ground pepper to taste
2 TBsp Za\u2019atar spice blend (source: HEB)
\u00be of zest from med size navel orange (abt 1Tbsp?)
OPTIONAL: 1 t dried mint; \u00bd t dill
*peel garlic cloves; smash; rest 15-20 min; then mince (to release allicin)
NOTE: To considerably reduce chopping time, use Vidalia Chop Wizard<\/p>\n
Makes 5 cups – Servings:\u00a0 6-8<\/p>\n
2-3 hard cooked eggs, chopped
\u00bd c chopped (or grated) white onion
2 T chopped fresh parsley
3 T finely chopped red pepper
1 to 1-1\/2 c thinly sliced celery
\u00be c chopped dill pickles
1 to 1-1\/2 t salt
1\/8 t pepper
\u00bdt celery seed
2t (to 2T) prepared mustard
1 to 2T cider vinegar
1 c mayonnaise
OPTIONAL:\u00a0 \u00bd c sliced black olives, \u00bc c one half slices of radishes, 1 t sugar<\/p>\n
Place unpeeled potatoes in large pot with enough salted water to cover them.
Add 1\/2 t salt per 1 cup water.
Cover tightly and boil 30-35 min., or til tender.\u00a0 Drain.
When cool, peel (if desired). Dice into cubes, measuring 4 cups.
Combine in bowl with onion.
Blend together vinegar, salt, pepper and celery seed. Sprinkle over warm potatoes.
Cover and refrigerate at least 2 hours.
Just before serving, stir in mayo-mustard dressing and add celery, eggs, pickles, red pepper, optional items as desired.
Garnish if desired, with crumbled bacon, grated cheese or carrots, olives, egg slices, cherry tomatoes, chives.<\/p>\n
\n
5 slices bacon
4 T flour
1 T vinegar
1 t salt + 1 t salt
1 t sugar
2 t chopped parsley
1\/2 c water
1\/2 c milk
1 t celery seed
dash pepper
1\/4 c green onions, chopped (optional)<\/p>\n
Fry bacon til crisp. Remove bacon, drain and crumble.
To bacon drippings, add flour and vinegar.
Stir in water & milk and cook, stirring constantly til mixture boils and thickens.
Mix in 1 t salt, sugar, parsley. Add potatoes and coat well.
Serve with chopped onions and crumbled bacon sprinkled on top. Serve hot!<\/p>\n
\n
<\/strong><\/p>\n
6 T fresh grated parmesan cheese
4 T red wine or Balsamic vinegar
4 T lemon juice
1 c olive oil
2 t salt; 1\/8 t pepper
2 T sugar
1 t dry mustard
\u00bd t garlic powder
1 medium red onion, sliced thin
1 head iceberg lettuce, cut up AND 1 head red leaf or Romaine lettuce
4 artichoke hearts, chopped (a 4 oz. bottle)
2 sticks of heart of palm
4 T pimento or red bell pepper, thinly sliced<\/p>\n
This is a soaked salad or somewhat soggy, but out of this world<\/p>\n
\n
\u00bd head Red leaf lettuce, torn into bite-size pieces
1 avocado, cut into bite-size pieces
\u00bd small cantaloupe, cut into bite size pieces
1 c diced jicama or cut into small stars
Heavenly Orange Salad Dressing (on back)<\/p>\n
Mix salad ingredients with rest of salad dressing
Garnish salad with Jicama Stars on top<\/p>\n
\n
Yield:\u00a0 12 servings.<\/p>\n
3 T margarine or butter
\u00bc c sugar
1 t coarsely ground pepper
\u00bc t salt
12 cups torn mixed salad greens
\u00be c dried cranberries (craisins)
4 oz. crumbled feta or blue cheese<\/p>\n
Use Rapsberry Viniagrette OR:
\u00bc c red wine vinegar or cider vinegar
\u00bc c vegetable oil
\u00bd c loosely packed fresh parsley sprigs
\u00bc c chopped red onion
2 garlic cloves, peeled
1 T sugar
\u00bd t dried oregano
1\/8 t salt
1\/8 t pepper<\/p>\n
Mix sugar, pepper and salt.
In a skillet, melt margarine, add nuts and stir til toasted, about 5 min.
Pour sugar mixture over nuts.\u00a0 In salad bowl, toss the greens, cranberries, cheese and walnuts.
Drizzle desired amount salad dressing over salad.\u00a0 Toss to coat.
Serve immediately<\/p>\n
\n
(Serves 4)<\/p>\n
few sprigs of watercress-optional
1 cup croutons
2 T fresh grated parmesan cheese
4 slices bacon, fried and crumbled<\/p>\n
Wash lettuce and watercress; tear into bite-sized pieces. Place in salad bowl.
Sprinkle lettuce with 1\/4 t coarsely ground black pepper and salt.
Mix in dressing. Top with croutons, parmesan cheese and bacon<\/p>\n
1-1\/2 t anchovy paste
2 med cloves garlic, pressed
OR 1\/4 t garlic powder
1 T drained capers, opt
1\/4 c olive oil
Juice of 1\/2 lemon OR (2 T lemon juice)
1 t Dijon mustard
1 t Worcestershire Sauce<\/p>\n
\n
1 med. sz ripe avocado, cut into thin wedges
1 lb small fresh mushrooms, sliced thin
2 kiwi, sliced thin, rounds cut into fourths
Purple onion rings, if desired, thinly sliced
1 bunch red leaf lettuce
1\/2 c non-salted peanuts or cashews
1 can mandarin oranges<\/p>\n
Tear lettuce into small bite-size pieces, and mix with mushrooms, avocados, kiwi.\u00a0 Just before serving, toss with Dressing below.
Add peanuts and oranges\/grapes just before serving as they will wilt lettuce, and peanuts will get soggy.<\/p>\n
1\/8 c red wine vinegar
1\/8 c peanut OR olive oil
To taste: Salt, pepper, sweet ‘n low, garlic salt, mace
May want more vinegar than oil.
DO NOT POUR Dressing over salad until ready to serve.<\/p>\n
\n
NOTE:\u00a0 Peak season for pears in USA in the South is late August thru September; and September & October in the North.
Pears DO ripen after picking.
Serves 4<\/p>\n
1 pear, chopped in small chunks or large granny Smith apple, sliced thin
\u00bc c dried cranberries (Craisins are good)
\u00bd c crumbled blue cheese or grated Gruyere cheese
\u00bd c carmelized pecans (directions on back)
OR<\/strong> use Diamond\u2019s Nut Toppings \u2013 Glazed Pecans
OR<\/strong> Honey Roasted Cashews
OPTIONAL: \u00bc of a navel orange or nectarine, cut into small pieces<\/p>\n
Pour dressing (see back of card) over salad and toss gently to coat.<\/p>\n
Whisk in small bowl:
2 T olive oil
2 T seasoned rice vinegar
1 t sugar
\u00bd t\u00a0 dry mustard
\u00bc t celery seed
\u00bc t garlic salt
In a pinch you can use Poppyseed Dressing or\u00a0 Raspberry Vinaigrette<\/p>\n
1 T butter or margarine, \u00bd c pecan halves, 1 T brown sugar
Melt butter in small skillet over low heat.\u00a0 Add pecans and brown sugar.\u00a0 Cook, stirring constantly 2-3 minutes or til caramelized.\u00a0 Cool pecans.<\/p>\n
\n
2 navel oranges, peeled and cut into small pieces
\u00bc c thinly sliced red onion or Vidalia onion
2 ripe avocados, cut into small chunks
6 oz. cooked, diced chicken breast\u2014optional
\u00bc c toasted pecans (glazed are good)
\u00bd c balsamic vinaigrette (Raspberry flavor is good)<\/p>\n
Add dressing and toss and sprinkle with pecans.<\/p>\n
\n
Makes 6-8 Servings<\/p>\n
10 ounces gourmet mixed salad greens OR *your favorite salad greens
2 cups fresh, chopped pineapple, cut into 1-inch cubes
2 kiwi, peeled and sliced
11 oz. can mandarin oranges, drained and chilled (or fresh oranges)
32 red or green seedless grapes, cut in half lengthwise
Sweet-Hot Vinaigrette (recipe below)
Sugared Almonds (recipe below)<\/p>\n
TOSS first 6 ingredients together in a large bowl.
Just before serving, drizzle with Sweet & Hot Vinaigrette.
Sprinkle with Sugared Almonds.<\/p>\n
\u00bc c vegetable oil
\u00bc c balsamic vinegar
2 tablespoons sugar
\u00bc t salt
\u00bc t black pepper
\u00bc t hot sauce\u00a0 (Tabasco)
WHISK together all ingredients. Cover and chill 30 minutes.<\/p>\n
1 cup slivered almonds
1\/2 cup sugar
Mix together sugar and almonds in a heavy saucepan over medium heat, stirring constantly for 10 minutes or until golden. They will carmelize all at once. Spread nut mixture in an even layer on lightly greased wax paper or pan.\u00a0 Cool 20 min. Put paper towel on top of nuts and break into pieces, with mallet if necessary.<\/p>\n
\n
Prepare this salad in the fall when pomegranates are in season.
Salad:
Small head red leaf lettuce
Small head Boston lettuce
1 cup thinly sliced red onion
seeds of 1 fresh pomegranate
1 small can mandarin orange sections, drained (or 1 navel orange)<\/p>\n
\u00bc c orange juice
2 T tarragon white wine vinegar
1 T olive oil
1 t honey
1 t Dijon mustard
1 clove garlic, minced
1 green onion, minced
2 T chopped fresh parsley.<\/p>\n
\n
Red lettuce
Feta cheese
Yellow bell pepper
Pomegranate seeds
Green onions
Navel orange or tangerine
Vidalia Onion Raspberry Dressing.<\/p>\n
\n
Fix when Blueberries and Strawberries are in season in June-July-August<\/p>\n
Blueberries
Pineapple tidbits (canned or fresh)
Orange, cut into small pieces (or canned mandarin oranges)
Roasted pecans
Red leaf lettuce<\/p>\n
Or Vidalia Onion-Rasberry Dressing.<\/p>\n
\n
1-1\/2 c cold cooked rice
1 medium tomato, chopped
\u00bd c chopped fresh cilantro leaves
\u00bd c minced green onion
1 Jalapeno pepper, fresh minced; or diced bottled Jalapenos to taste
2 ripe avocados, diced
1 c shredded cheese
1 small can sliced black olives
Jar of Salsa or Picante Sauce
Scoop Tostitos or Fritos<\/p>\n
Gently toss salad with salsa.\u00a0 Can add more salsa if desired.
Cover and refrigerate at least 2 hours, or overnight.
Just before serving, add rice, cheese and avocado\u2014if you mix cheese in with HOT rice, the cheese melts and salad looks terribly unappetizing!).
Serve with large Fritos or scoop Tostitos.<\/p>\n
\n
tomatoes, chopped finely
celery, chopped finely
dill pickles, chopped
celery seeds<\/p>\n
\n
Green, purple cabbage, red or green pepper, carrot strips,
OPT:\u00a0 Garnish with fresh peeled tomato, diced<\/p>\n
1\/2 cup mayonnaise or salad dressing
1\/4 cup dairy sour cream
2 tsp. lemon juice
1\/2 tsp. salt
1\/4 tsp. dry mustard
Dash of fresh ground black pepper<\/p>\n
OPT:\u00a0 Garnish with diced tomatoes.<\/p>\n
\n
***FAMILY FAVORITE***
Served at Santee, California 2×2 Conventions
<\/strong><\/p>\n
\u00bc c sugar
\u00bc c vinegar; regular or apple cider
1\/8 c (2T) oil (or more)
\u00bd t salt
Boil sugar, salt and vinegar til sugar\/salt are dissolved. Add oil.\u00a0 Refrigerate.<\/p>\n
10 oz white shredded cabbage (NOT with carrots & purple cabbage)
Golden raisins
Dash of celery seed<\/p>\n
\n
\u00bd c sugar
\u00bd t salt
1\/8 t pepper
\u00bd c mayonnaise
\u00bc c buttermilk
1 \u00bd T white vinegar
2-1\/2 t lemon juice, freshly squeezed<\/p>\n
Shake bowl well.\u00a0 Turn bowl over and shake well.
Refrigerate at least 2 hours before serving<\/p>\n
\n
Serves 6-8.<\/p>\n
1\/2 head Cabbage, chopped fine (red or\u00a0 green) OR 1 lb Dole Cole Slaw Mix
1\/4 c Sunflower seeds, toasted
1\/4 c Slivered almonds, toasted
2 T Sesame seeds, toasted
10-12 Green onions, sliced<\/p>\n
1\/4 c oil
3 T white vinegar
2 T sugar
1 t salt
1 pkg Ramen seasoning mix\u00a0 (comes with noodles)<\/p>\n
Set aside nuts and seeds. Make Dressing.
Toss salad with dressing. Refrigerate 2 hours.
Just before serving, add sunflower seeds and almonds.<\/p>\n
Soup seasoning packet
1 T sugar
1 t salt
1 t Accent
3 T vinegar
1\/2 c oil\u00a0 (can use less)
Bring to boil in saucepan.\u00a0 Cook for 10 min.<\/p>\n
MICROWAVE: Place on paper plate and cook on Full Power for about 4 minutes, stirring each minute of cooking time.
CONVENTIONAL OVEN:\u00a0 Place 1 layer deep on cookie sheet and cook at 350\u00b0 for 12-15 min OR at 250\u00b0 for 30 min, stirring once.<\/p>\n
\n
www.food.com\/recipe\/<\/p>\n
1 package ramen noodles, raw & crushed (Oriental Flavor is good)
1\/2 cup sunflower seeds (dry roasted ae good)<\/p>\n
1\/2 cup oil
1\/4 cup cider vinegar
1\/4 cup sugar (I use 6 pkts. of Splenda)<\/p>\n
In a small bowl, mix the Ramen Noodle seasoning pkt., oil, vinegar & sugar together.
Mix all together and refrigerate at least 2 hours.<\/p>\n
\n
1T\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Oil
1\/4c\u00a0\u00a0\u00a0\u00a0 2T+2t\u00a0 1T+lt\u00a0\u00a0\u00a0 Vinegar
2t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1-1\/2t\u00a0 1t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt
2T\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar (or sugar substitute)
1T\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Soy sauce
1c\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2\/3c\u00a0\u00a0\u00a0\u00a0 1\/3c\u00a0\u00a0\u00a0\u00a0 Salad Shrimp, cooked, peeled, no tails
2 T\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Toasted sesame seeds
3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Green onion, chopped finely
1T\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Parsley flakes<\/p>\n
Slice lengthwise and remove seeds.\u00a0 Then slice crosswise very thin.
Combine oil, vinegar, salt, sugar, soy sauce, parsley flakes.
Stir in cucumbers, sesame seeds, onion, shrimp.
Place in tight fitting container with cover. Shake well.
Chill 1-2 hours. Stir in shrimp.<\/p>\n
\n
1 c sour cream
1\/2 c mayonnaise
1\/4 c milk
2T sugar or sugar substitute
1\/2 t salt
1\/2 t pepper
parsley flakes
minced green onion<\/p>\n
\n
1\/2 cup sour cream
3 Tbsp. white vinegar
1 Tbsp. sugar
Pepper to taste
1 small sweet onion, thinly sliced and separated into rings<\/p>\n
\n
\u00bc c vegetable oil
\u00bc c sugar
\u00bd t salt
2 T Thai chili sauce
\u00bd c chopped green onions
2 peeled & diced small cucumbers
\u00bc c chopped fresh cilantro<\/p>\n
Before serving, sprinkle with \u00bc c finely chopped peanuts.
Cover and refrigerate for awhile before serving<\/p>\n
\n
Makes 12 servings<\/p>\n
French Bread, sliced (optional)
1 small red onion, THINLY sliced
4 cups ice water<\/p>\n
1\/4 c olive oil
2 T water
2 t sugar
1\/2 t salt
1\/2 t pepper
2 cloves garlic, minced
1\/2 c to 1 cup chopped fresh basil<\/p>\n
\n
1-1\/2 to 2 T vinegar or lemon juice
1 T minced parsley
1\/4 t garlic salt
1\/2 t salt
1\/2 to 1 t sugar
1\/8 t freshly ground pepper
1\/8 t oregano
3 sliced tomatoes
2 T chopped green onion-optional<\/p>\n
\n
\n
1 cup raisins
\u00bd c thinly sliced celery
2\/3 c mayonnaise, plain yogurt or Miracle Whip
\u00bd c chopped walnuts or pecans (optional)<\/p>\n
Cover and refrigerate til chilled.<\/p>\n
\n
Wash gently in cold water and pat dry so won\u2019t bruise
Best to add after the dressing so flowers retain their freshness<\/p>\n
Wild Violet odorata
Viola tricolor (Heartsease)
Carnations & Pinks (Dianthus)
Chive flowers
Roses
Gladiolus
Sunflower
Nasturtium \u2013 leaves & flowers
Geraniums \u2013 leaves and flowers
Primrose (primula vulgaris) yellow
Hollyhock
Pot Marigold (Calendula officinalis)
Begonias<\/p>\n
\n
10-12 large red Radishes
\u00bd c + \u00bc c crumbled Feta cheese
OPT:\u00a0 2 tbsp minced red onion.
2 T red wine vinegar
2 T olive oil
2 T milk, whipping cream or buttermilk
\u00bd t dried thyme (of fresh=much better=1-1\/2 t chopped)*<\/u><\/p>\n
Trim Radish ends. Cut in half lengthwise then cut in 1\/8″ half-moon slices.
Mix together well: \u00bd c Feta, thyme, red wine vinegar, olive oil and milk.
Stir dressing into salad. Season to taste with salt and pepper.
Serve with extra \u00bc c Feta sprinkled over salad.
Keeps in fridge for 1-2 days, but is best made fresh.
*for thyme, can substitute \u00bc c fresh Mint leaves, thinly sliced.<\/p>\n
\n
<\/strong>1 Avacado, diced into small pieces
1 large Tomato, diced into small pieces
2 Green Onion, sliced very thin
2 T fresh Lime juice
1 T Cilantro, fresh, chopped (or to taste)
Salt & pepper to taste<\/p>\n
Cherry or grape tomatoes (1\/2 tomato for each moz. Ball)
Fresh chopped basil
Salt\/pepper to taste
Dressing: 2T Olive oil & 1T Balsamic vinegar
OR 3T Newman’s Own olive oil\/vinegar salad dressing.<\/p>\n
Sprinkle with salt. Let sit 5 min or so.
Mix all ingredients, adding dressing little at a time, so won’t get too much.<\/p>\n
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