SALADS
Tri-Color Pasta Salad
16 oz. tri-color rotini pasta
1 cucumber, peeled, seeded and sliced
1 tomato, diced
1/2 cup black olives, sliced
1 green or red pepper, seeded, and diced (or 1/2 cup of each)
1/4 cup green onions, chopped
1/2 cup mayonnaise
from 1/3 to 1/2 cup sugar
2 Tbsp. apple cider vinegar
Cook pasta until "al dente" and allow to cool.
Combine pasta, cucumber, tomato, black olives, pepper and green onion and toss.
Combine mayonnaise, sugar and vinegar and mix well.
Pour over salad and toss.
Chill before serving.
You may make more dressing if you prefer to have more on your salad.
Spicy Thai Cucumber Salad
2 pounds cucumbers, peeled and thinly sliced
1/2 cup rice wine vinegar
1/2 cup sugar
1/2 cup water
1 tsp. salt
1/4 cup chopped shallots or purple onion
1 fresh hot chili pepper, finely chopped
1/4 cup dry roasted peanut, crushed
1/4 cup fresh cilantro, chopped
Place sliced cucumber on a platter. Meanwhile combine vinegar,
sugar, water and salt in a small saucepan and heat until sugar and
salt are dissolved. Remove from heat and allow to cool. Place shallots
and chili pepper in vinegar mixture and stir. Pour mixture over
cucumbers just before serving and sprinkle with peanuts and fresh
cilantro. Don't be concerned about the strong smell when heating the
vinegar. You just have to get through this part of the recipe and then everything will be fine.
Tomato, Egg and Mayonnaise Salad
4 fresh tomatoes, sliced
1 sweet onion, sliced
1/4 cup radishes, sliced
4 hard-boiled eggs
1/3 cup mayonnaise, recipe below
2 Tbsp. capers
Salt and pepper to taste
Place fresh sliced tomatoes on a platter and top with slicedonion
and radishes. Combine hard-boiled eggs and mayonnaise and mix
well. Placemayonnaise mixture over tomatoes, onion and radishes.
Sprinkle with capers andsalt and pepper. Serve with a fresh loaf of
crusty bread. We had this simple, yet elegant recipe overthe weekend
and it was wonderful.
Mayonnaise
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground black pepper
1/4 teaspoon MSG (Accent brand is good)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
pinch dried thyme
Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several
hours before using.
Makes 1 cup.
The Skinny: Use light mayo.
You really could make a meal out of this dish.
HOT SHOESTRING POTATO SALAD
1 pound medium russet potatoes
1 yellow onion
(cut and combine both onion and potato into
julienne strips)
1 tablespoon rice wine vinegar
1/2 cup chopped red bell pepper
2 teaspoon hoisin sauce (similar to soy sauce)
1/4 cup finely chopped green onions
1 teaspoon sesame seeds, toasted
Soak potatoes in cold water 15 min; drain & pat
dry with paper
towels.
Arrange potatoes in a single layer in a large
shallow pan
coated with cooking spray. Bake at 450 F. for 30
min. stirring
every 10 min. Combine potatoes, bell pepper &
green onions in
a medium bowl. Combine vinegar & hoisin sauce in
a small bowl.
pour over potato mixture, tossing gently.
Mediterranean Salad
1 head iceberg lettuce, coarsely chopped
2 cucumbers, sliced
1 white onion, thinly sliced
1 15-oz. jar hearts of palm, drained and sliced
2 tomatoes cut into 8 pieces
1 cup black olives
Sardines or anchovies are optional
Combine all ingredients on a large platter and serve with Feta
cheese dressing. You may also use the stuffed grape leaves on the
salad.
Feta Cheese Dressing
8 oz. Feta cheese, crumbled
1/4 cup olive oil
1/4 cup red wine vinegar
4 oz. sour cream
1 tsp. Worcestershire sauce
1 tsp. dried oregano
1/2 tsp. dried basil
Combine all ingredients in a cruet and shake well. Place in the
refrigerator for several hours before pouring over salad.
Mediteranean Tomato Salad with Garlic Croutons
Tomato salad
4 tomatoes
1 big red spanish onion
15 to 20 black olives
croutons
4 slices bread
2 Tbl. olive oil
1 clove Fresh garlic, peeled
1/4 cup olive oil
Prepare the garlic croutons by brushing the
bread on both sides with olive oil, then
toasting. After toasting, rub the bread lightly
with the garlic clove and set aside.
Slice the tomatoes rather thick and the onion thinly.
Arrange the slices in layers alternating tomatoes and onions slices. Drizzle the oil over the tomato and onion slices. Surround with croutons and olives as a garnish.
LOBSTER SALAD WITH CURRIED MANGO DRESSING
1/2 cup mango flesh
1/3 cup mango nectar
3 Tbs. fresh lime juice
1 Tbs. fresh ginger, minced
2 tsp. curry powder
3 tsp. fresh chives, chopped
2 Tbs. shallots, chopped
sea salt
white pepper
8 oz. green beans, halved, lightly steamed,
chilled
8 oz. asparagus, lightly steamed, chilled
1/2 red bell pepper, thinly sliced
8 cups mixed baby greens
1/2 cup fresh cilantro leaves
1 1/4 lbs. cooked lobster tail meat, sliced into
medallions
16 cherry tomatoes
Place first 5 ingredients in blender. Blend until
smooth.
Stir in chives and shallots. Season to taste with
salt and
white pepper. Can be prepared 1 day ahead. Cover
and
refrigerate.
Cut asparagus, beans, bell pepper,
greens and
cilantro in large bowl. Drizzle some dressing
over and toss
lightly. Season with salt and white pepper to
taste. Arrange
salad on plates.
Fan lobster decoratively.
Garnish with
tomatoes and drizzle remaining dressing over.
  
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