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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.


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.


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

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.


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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