Recipe Sheet » Salads

Raspberry Mold

admin — Sun, 27 Jul 2008 18:04:53 +0000

2 (3 oz.) pkg. raspberry jello
1 can applesauce
1 or 2 boxes frozen raspberries
3 c. water (hot)

Mix jello with water. After jello sets slightly, mix in applesauce and raspberries. Serves 8 to 10.

Gloria Getzug

Spicy Black Bean & Lentil Salad

Tue, 10 Jun 2008 11:41:57 +0000

2 c Cooked black beans

2 c Cooked red lentils

1 ts Dry mustard

3 tb Minced garlic

1 tb Fresh parsley, minced

1/2 c Rice vinegar

Juice from 1 lemon 1 ts Salt

3 tb Olive oil

1 ts Crushed red peppers

1 sm Butterhead lettuce, torn

2 lg Red bell peppers, sliced

2 lg Red potatoes, cooked, sliced

1/2 c Grated carrots

Put legumes in separate bowls. Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly between legumes. Marinate covered in the fridge for 1 hour. Line salad plates with lettuce, top with peppers. Arrange small piles of potatoes, carrots & legumes on each plate. Drizzle marinade over the meal. VT July 1993

Lentil Salad

Tue, 10 Jun 2008 11:40:43 +0000

1/2 c Lentils

1 sm Onion, chopped

4 c Seasoned stock

Oil for sauteeing 1/2 c Bulghur

1/4 c Soy grits

1 c Soya yogurt

2 tb Soya mayonaisse

1 ts Garlic powder

1 ts Dijon mustard

2 ts Lemon juice

6 c Chopped spinach

Cook lentils & onion in 2 c stock until tender but not mushy, about 25 minutes. Drain excess water. Heat oil in a skillet & saute bulgur & soy grits for 5 to 10 minutes. Stir constantly. Heat remaining stock, add to skillet & cook over a low heat till light & fluffy — 10 minutes. Let cool.

Mix yogurt, mayonnaise, garlic, mustard & lemon juice. Combine grain with lentils & vegetables & toss in the dressing. Chill if desired.

Avocado & Orange Salad with Walnuts

admin — Tue, 10 Jun 2008 10:55:05 +0000

1/4 c Walnuts, chopped

1 sm Sweet orange, sectioned

1/2 md Firm ripe avocado, diced

1/2 c Turnip, diced

Red leaf lettuce, torn, — as needed

———————————-DRESSING———————————-

1 1/2 tb Walnut oil -=OR=-

Peanut oil 1/2 tb Lemon juice -=OR=-

Lime juice, to taste 1/2 ts Mint

1/2 ts Honey

Black pepper, to taste Toast walnuts on a hot, dry skillet, stirring frequently, until they are fragrant. About 8 to 10 minutes. Remove from heat & let cool. Combine salad ingredients in a serving bowl & toss with the walnuts. In a small bowl, stir together the dressing ingredients. Pour over the salad & toss to coat. Serve at once.

Fruit Salad

admin — Sat, 24 May 2008 18:23:06 +0000

Ingredients:

1/2 cup sliced banana
1/2 cup chopped apple
1/2 cup chopped papaya
1/2 cup grapes
1/2 cup orange juice

Instructions:

In a medium bowl, mix all ingredients. Serve.

Potato Salad

admin — Sat, 01 Sep 2007 06:42:07 +0000

6 medium potatoes (about 2 lbs)
2 stalks celery, finely chopped
2 stalks scallion, finely chopped
1/4 cup red bell pepper, coarsely chopped
1/4 cup green bell pepper, coarsely chopped
1 Tbsp onion, finely chopped
1 egg, hard boiled, chopped
6 Tbsps mayonnaise, light
1 tsp mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dill weed, dried

1. Wash potatoes, cut in half, and place them in cold water in a saucepan.
2. Cook covered over medium heat for 25 to 30 minutes or until tender.
3. Drain and dice potatoes when cool.
4. Add vegetables and egg to potatoes and toss.
5. Blend together mayonnaise, mustard, salt, pepper, and dill weed.
6. Pour dressing over potato mixture and stir gently to coat evenly.
7. Chill for at least 1 hour before serving.

Makes 10 servings