Preparation time - 15 minutes Cooking time - none Yield - serves 2
- ONE SIX AND ONE HALF OUNCE CAN OF WHITE TUNA PACKED IN WATER, DRAINED
- ONE HALF OF A MEDIUM GREEN PEPPER, DICED
- TWO TABLESPOONS OF FINELY CHOPPED RED ONION
- SIX OUNCES OF MONTERREY JACK CHEESE, SHREDDED
- ONE THIRD OF A CUP OF OIL AND VINEGAR
- ONE TEASPOON OF DRIED BASIL
- HALF A CUP OF SLICED BLACK OLIVES
- ONE CUP OF CHOPPED TOMATO
Mix all the ingredients in a bowl except the olives and tomato. Toss. Garnish with black olives and tomatoes. Serve on a bed of lettuce or in pita bread.
Preparation time - 10 minutes Cooking time - none Yield - serves 6
DRESSING
- QUARTER CUP OF OLIVE OIL
- TWO TABLESPOONS OF LEMON JUICE
- ONE TEASPOON OF DIJON MUSTARD
- ONE TABLESPOON OF CREAM
Combine all ingredients. Mix well.
SALAD
- THREE SLICES OF SMOKED HAM (OR BACON), CHOPPED
- TWO AVOCADOS, PEELED AND SLICED
- TWO MANGOES, PEELED AND SLICED (OR ONE CAN OF MANGO SLICES)
- HALF A CUP OF WALNUT OR PECAN PIECES
- LETTUCE, PREFERABLE RED AND GREEN LEAF
Arrange avocado, mango, ham, nut pieces over a bed of lettuce and add dressing.
Preparation time - 10 minutes Cooking time - none Yield - serves 4 to 6
DRESSING
- HALF A CUP OF SUGAR
- TWO TABLESPOONS OF SESAME SEEDS
- ONE TABLESPOON OF POPPY SEEDS
- ONE AND ONE HALF TEASPOONS OF MINCED ONION
- ONE AND ONE QUARTER TEASPOON OF WORCESTERSHIRE SAUCE
- QUARTER TEASPOON OF PAPRIKA
- QUARTER CUP OF CIDER VINEGAR
- HALF A CUP OF VEGETABLE OIL
Place all ingredients in a blender and blend for 30 seconds.
SALAD
- HALF A POUND OF SPINACH
- ONE PINT OF STRAWBERRIES (OR RASPBERRIES)
- TWO OUNCES OF TOASTED ALMONDS.
Wash spinach and berries. Tear spinach into bite size pieces and put in a salad bowl. Add berries and almonds to the salad bowl. Pour dressing over salad 5 minutes before serving.
Preparation time - 10 minutes Cooking time - none Yield - serves 4
- FOUR CUPS OF PLAIN YOGURT
- TWO MEDIUM CUCUMBERS, PEELED, DICED
- ONE GARLIC CLOVE, MINCED
- ONE TABLESPOON OLIVE OIL
- MINT LEAVES, CHOPPED
- SALT
Pour yogurt into a large bowl. Add diced cucumbers. Add salt, garlic, mint leaves. Mix well. Add olive oil last and mix gently. Chill. Serve.
Preparation time - 15 minutes Cooking time - none Yield - serves 6 to 8
- ONE CUP OF SOUR CREAM
- HALF A CUP OF SUGAR
- QUARTER CUP OF CIDER VINEGAR
- ONE THIRD OF A RED CABBAGE
- ONE THIRD OF A WHITE CABBAGE
- ONE THIRD OF A GREEN CABBAGE
- SALT
Combine sugar and vinegar. Add cream. Add grated or finely sliced cabbage. Mix well and add salt to taste.
Preparation time - 10 minutes Cooking time - none Yield - 10 servings
- ONE CAN OF LIMA BEANS, DRAINED
- ONE CAN OF GREEN BEANS, DRAINED
- ONE CAN OF YELLOW BEANS, DRAINED
- HALF A CUP OF MAYONNAISE
- ONE THIRD OF A CUP OF TARRAGON VINEGAR
- ONE AND ONE QUARTER TEASPOONS OF SALT
- ONE TEASPOON OF PREPARED MUSTARD
- HALF A TEASPOON OF FRESHLY GROUND PEPPER
- ONE MEDIUM RED ONION, THINLY SLICED
- ONE SMALL CAN OF PIMENTO, CHOPPED
In a large bowl, mix mayonnaise, vinegar, salt, mustard and pepper. Add beans, pimento and onion. Toss well.
Preparation time - 10 minutes Cooking time - none Yield - serves 4
DRESSING
- ONE CUP OF WHIPPED CREAM
- QUARTER CUP OF WHITE SUGAR
- THREE TABLESPOONS OF CIDER VINEGAR
Add sugar to whip cream, stir in vinegar slowly.
SALAD
- ONE CUP OF PEELED, DICED APPLE
- ONE CUP OF CHOPPED CELERY
- ONE HALF CUP OF SEEDLESS RED GRAPES, HALVED
- ONE QUARTER CUP OF CHOPPED WALNUTS
- ONE QUARTER CUP OF CHOPPED PECANS
Put apple, celery, grapes and chopped nuts in a salad bowl. Pour dressing over salad. Gently mix together.
Preparation time - 15 minutes Cooking time - none Yield - serves 4 to 6
- TWO CUPS OF FRESH OR FROZEN CRANBERRIES
- ONE MEDIUM APPLE, PEELED, DICED
- ONE MEDIUM PEAR, PEELED, DICED
- ONE AND ONE HALF CUPS OF CRUSHED, DRAINED PINEAPPLE
- ONE SMALL CAN OF ORANGE SECTIONS
- THREE QUARTERS OF A CUP OF WHITE SUGAR
- ONE CUP OF WHIPPING CREAM
- LETTUCE
- TWO TABLESPOONS OF LEMON JUICE
- FINELY CHOPPED PECANS OR WALNUTS
Stir cranberries, lemon juice, diced apple and pear in a bowl. Add drained pineapple, orange sections and sugar. Gently add whipped cream into mixture. Serve on lettuce leaves with chopped nut garnish.
Preparation time - 10 minutes Cooking time - none Yield - 2 to 4 servings
- TWELVE OUNCES OF BEAN SPROUTS
- QUARTER CUP OF CHOPPED GREEN ONIONS
- TWO TABLESPOONS OF OIL (PEANUT OR SESAME)
- TWO TABLESPOONS OF SOY SAUCE
- TWO TABLESPOONS OF TOASTED SESAME SEEDS
- ONE TABLESPOON OF GRANULATED SUGAR
- ONE TABLESPOON OF BALSAMIC VINEGAR
- QUARTER CUP OF PIMENTO OR RED PEPPER STRIPS
Put bean sprouts and onion in a salad bowl. In another small bowl combine oil, soy sauce, sesame seeds, sugar, vinegar, and pimento. Stir. Pour over sprouts and onions. Toss. Serve.
Preparation time - 15 minutes Cooking time - none Yield - serves 4
- TWO PURPLE (BERMUDA) ONIONS, THINLY SLICED
- FOUR ORANGES, SLICED, PEELED, REMOVE ANY SEEDS
- SIX RIPE BLACK OLIVES, SLICED
- ONE QUARTER CUP OF SALAD OIL
- ONE AND ONE HALF TABLESPOONS OF LEMON JUICE
- ONE EIGHTH OF A TEASPOON OF OREGANO
- SALT
- LETTUCE LEAVES
Place onion slices in water for about 15 minutes. Mix salad oil, lemon juice and oregano together in a salad bowl. Add salt to taste. Remove onion slices from water, drain and add onions, olives and oranges to marinade in salad bowl. Serve on lettuce leaves.
Preparation time - 20 minutes Cooking time - none Yield - 6 servings
- ONE HEAD OF LETTUCE, CHOPPED INTO BITE SIZE PIECES
- EIGHT GREEN ONIONS, SLICED
- EIGHT RADISHES, THINLY SLICED
- HALF A CUP OF RED CABBAGE, SHREDDED
- TWO THIRDS OF A CUP OF CARROTS, SHREDDED
- SMALL HEAD OF CAULIFLOWER, SEPARATED
- ONE CUP OF MEDIUM CHEDDAR CHEESE, SHREDDED
- ONE QUARTER CUP OF GOAT CHEESE, CRUMBLED
- ONE AVOCADO, SLICED
- ONE CUP OF FRESH MUSHROOMS, THINLY SLICED
- FOUR TOMATOES, THINLY SLICED AND CUT UP
- ONE AND ONE HALF CUPS OF CELERY, CHOPPED
- ONE GREEN PEPPER, CHOPPED
- ONE RED PEPPER, CHOPPED
- ONE HALF A CUCUMBER, THINLY SLICED
- HALF A CUP OF SALAD DRESSING
- HALF A CUP OF SOUR CREAM
- FRESHLY GROUND BLACK PEPPER TO TASTE
Mix salad dressing with sour cream. Put all other ingredients in a large salad bowl and pour dressing over them. Toss. Serve.
Preparation time - 15 minutes Cooking time - none Yield - serves 4 to 6
- ROMAINE LETTUCE, CHOPPED INTO BITE SIZED PIECES
- HEAD LETTUCE, CHOPPED INTO BITE SIZED PIECES
- TWO SIX OUNCE CANS OF TUNA
- ONE RED ONION, THINLY SLICED
- TWO TOMATOES, CUT IN WEDGES
- THREE HARD BOILED EGGS, CUT IN QUARTERS
- HALF A DOZEN ANCHOVIES
- HALF A CUP OF BLACK OLIVES, SLICED, PITTED
- ONE CUP OF CELERY, SLICED THINLY
- FOUR COOKED POTATOES, SLICED
- ONE FOURTEEN OUNCE CAN OF COOKED GREEN BEANS, DRAINED
- HALF A CUP OF SALAD OIL
- THREE TABLESPOONS OF RED WINE VINEGAR
- A QUARTER CUP OF CHOPPED PARSLEY
- ONE TABLESPOON OF LEMON JUICE
- HALF A TEASPOON OF SALT
- QUARTER TEASPOON OF GROUND BLACK PEPPER
- QUARTER TEASPOON OF GARLIC POWDER
Line a large salad bowl with lettuce. Layer tuna, onion, olives, celery, potatoes and beans.
Mix salad oil, vinegar, parsley, lemon juice, salt, pepper and garlic powder together. Pour over salad. Place tomato, egg wedges and anchovies on top of salad.
Preparation time - 10 minutes Cooking time - none Yield - serves 4
- TWO CUPS OF SHREDDED CABBAGE
- TWO CUPS OF CHOPPED DELI BEEF SLICES
- HALF A CUP OF CHOPPED CELERY
- ONE QUARTER CUP OF CHOPPED DILL PICKLE
- SALT AND PEPPER
- ONE QUARTER CUP OF SALAD DRESSING
- LETTUCE LEAVES
- THREE HARD BOILED EGGS, SLICED
Place beef, cabbage, dill pickle and celery in a bowl. Salt and pepper to taste. Add salad dressing and mix well. Serve over lettuce and garnish with egg slices.
Preparation time - 10 minutes Cooking time - none Yield - serves 6
- FOUR LARGE TOMATOES, CHOPPED
- TWO MEDIUM CUCUMBERS, CHOPPED
- HALF A CUP OF CHOPPED ARTICHOKE
- ONE CUP OF FETA CHEESE, CRUMBLED
- TWO TABLESPOONS OF CHOPPED RED ONION
- TWO TABLESPOONS OF DRIED OREGANO
- TWO TABLESPOONS OF LEMON JUICE
- ONE TABLESPOON OF OLIVE OIL
- SALT AND FRESHLY GROUND BLACK PEPPER
- ONE DOZEN BLACK OLIVES, PITTED, HALVED
In a salad bowl, combine tomatoes, cucumbers, onion, artichoke, cheese, oregano, lemon juice, and olive oil. Season with salt and pepper to taste. Toss gently, sprinkle with olives.
Preparation time - 10 minutes Cooking time - none Yield - 6 to 8 servings
- TWO AVOCADOS, PEELED, PITTED, CUT INTO LONG SLICES
- ONE CUP OF DRAINED GRAPEFRUIT SECTIONS
- ONE CUP OF DRAINED ORANGE SECTIONS
- HALF A CUP OF SLICED CELERY
- HALF A CUP OF CHOPPED GREEN PEPPER
- HALF A CUP OF TOASTED ALMONDS
- QUARTER CUP OF MAYONNAISE
- QUARTER CUP OF SOUR CREAM
- SHREDDED LETTUCE
Combine avocado, grapefruit, orange, celery, green pepper, and almonds in a salad bowl. Toss gently with a dressing of mayonnaise and sour cream. Serve on a bed of shredded lettuce.
Preparation time - 15 minutes Cooking time - none Yield - serves 4 or 5
- ONE CAN OF TUNA PACKED IN WATER
- ONE QUARTER CUP OF CHOPPED CELERY
- ONE QUARTER CUP OF FRESH CHOPPED DILL
- TWO TABLESPOONS OF CHOPPED FRESH PARSLEY
- TWO TABLESPOONS OF CHOPPED GREEN ONIONS
- TWO TABLESPOONS OF MAYONNAISE
- TWO TABLESPOONS OF PLAIN YOGURT
- ONE HALF TEASPOON OF DIJON MUSTARD
- BLACK PEPPER TO TASTE
Mash tuna with juices. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard. Season with pepper to taste. Mix well.
Preparation time - 15 minutes Cooking time - none Yield - serves 4
DRESSING
- ONE TEASPOON OF DIJON MUSTARD
- ONE TEASPOON OF BALSAMIC VINEGAR
- JUICE FROM HALF A LEMON
- ONE THIRD CUP OF SALAD OIL
- ONE TABLESPOON OF CHOPPED FRESH SAVORY
SALAD
- TWO LARGE RED RIPE TOMATOES
- ONE MEDIUM RED ONION
- FRESH SAVORY SPRIGS
- FRESH SAVORY
Cut tomatoes into slices. Cut onion into thin slices. On a white plate alternate and overlap slices in a circle. In a small bowl, mix vinegar with mustard and lemon juice. Slowly add oil until slightly thick and smooth. Blend in chopped savory and salt to taste. Pour over tomato and onion slices. Garnish with fresh savory sprigs.
Preparation time - 15 minutes Cooking time - none Yield - serves 6 to 8
- FOUR CUPS OF SLICED COOKED POTATOES
- TWO TABLESPOONS OF CHOPPED ONION
- HALF A CUP OF SLICED CELERY
- ONE CUP OF DICED UNPEELED APPLE
- ONE CAN OF PINEAPPLE BITS, DRAINED
- ONE HALF CAN OF SLICED PEACHES, DRAINED
- ONE HALF CAN OF SLICED MANGOES, DRAINED
- HALF A CUP OF SALAD DRESSING
- SALT AND FRESHLY GROUND BLACK PEPPER
- LETTUCE LEAVES
Combine all ingredients except lettuce. Toss lightly. Chill. Serve on lettuce leaves.
Preparation time - 20 minutes Cooking time - none Yield - serves 4
- TWO CUPS OF FLAKED CRAB MEAT
- ONE CUP OF PINEAPPLE CHUNKS
- ONE AND ONE HALF CUPS OF SEEDLESS GRAPES, HALVED
- ONE CUP OF DICED MELON
- ONE THIRD CUP OF GREEN ONION SLICES
- ONE ORANGE, SLICED
- ONE LEMON, SLICED
- ONE LIME, SLICED
- LETTUCE LEAVES
Combine all ingredients. Mix lightly. Serve on lettuce leaves with mayonnaise. Garnish with orange, lemon and lime slices.
Preparation time - 10 minutes Cooking time - none Yield - serves 4 to 6
DRESSING
- FOUR TABLESPOONS OF SALAD OIL
- TWO TABLESPOONS OF BALSAMIC VINEGAR
- TWO TABLESPOONS OF BEET JUICE
- SALT AND FRESH GROUND PEPPER TO TASTE
SALAD
- ONE HEAD OF ROMAINE LETTUCE, CHOPPED INTO BITE SIZE
- ONE CUP OF SLICED FRESH MUSHROOMS
- ONE HALF OF A MEDIUM SPANISH ONION, THINLY SLICED
- ONE CAN OF COOKED BEETS DRAINED, WASHED, SLICED
Combine all ingredients in a salad bowl. Mix dressing and pour over salad. Mix gently.
Preparation time - 10 minutes Cooking time - none Yield - 3 or 4 servings
- TWO LARGE ENGLISH CUCUMBERS, SLICED THINLY
- TWO TABLESPOONS OF FINELY CHOPPED FRESH GINGER
- FOUR TEASPOONS OF WHITE SUGAR
- ONE THIRD OF A CUP OF WHITE VINEGAR
- ONE TEASPOON OF SALT
Combine vinegar, sugar and salt in a bowl. Marinate sliced cucumbers in mixture for at least one hour. Chill. Drain before serving.
Preparation time - 10 minutes Cooking time - 10 minutes Yield - serves 4 or 5
- ONE POUND OF FRESH BROCCOLI
- ONE TEASPOON OF POWDERED MUSTARD
- ONE TABLESPOON OF MAYONNAISE
- TWO TABLESPOONS OF CIDER VINEGAR
- ONE QUARTER CUP OF FINELY CHOPPED PECAN MEATS
- SALT
Wash broccoli and cut off stems. Separate into florets. Place florets in a saucepan with small amount of water and salt. Cook until tender but not mushy. Drain and allow to cool. Cut into bite size pieces. In a cup, combine mustard, mayonnaise and vinegar. Mix well and season to taste. Pour sauce over cooled broccoli. Toss lightly. Sprinkle chopped pecans over mixture.
Preparation time - 15 minutes Cooking time - 10 minutes Yield - serves 4 or 5
- ONE LARGE CAULIFLOWER
- ONE HALF TEASPOON OF SALT
- ONE QUARTER TEASPOON OF FRESHLY GROUND BLACK PEPPER
- TWO TABLESPOONS OF RED WINE VINEGAR
- FIVE TABLESPOONS OF OLIVE OIL
- ONE TABLESPOON OF CAPERS
- ONE TEASPOON OF FRESH MINCED PARSLEY LEAVES
- ONE DOZEN BLACK OLIVES, PITTED, CHOPPED
- LETTUCE LEAVES
- RED PIMENTO STRIPS
Wash cauliflower and divide into florets. Drop into boiling salted water and cook for 7 minutes. Drain and rinse in cold water. Place in a large bowl and refrigerate while preparing dressing. In a small bowl combine salt, pepper, vinegar, olive oil, capers, parsley and olives. Mix.
Remove cauliflower florets from refrigerator. Pour dressing over cauliflower and mix carefully. Serve on lettuce leaves and garnish with pimento.
Preparation time - 10 minutes Cooking time - none Yield - serves 6
DRESSING
- ONE TABLESPOON OF DRY WHITE WINE
- ONE LARGE GARLIC CLOVE, MINCED
- THREE ANCHOVY FILLETS, FINELY CHOPPED
- ONE TABLESPOON OF CAPERS, FINELY CHOPPED
- ONE EIGHTH TEASPOON OF BASIL
- ONE EIGHTH TEASPOON OF MARJORAM
- ONE EIGHTH TEASPOON OF TARRAGON
- ONE EIGHTH TEASPOON OF DILL SEED
- ONE EIGHTH TEASPOON OF FENNEL SEED
- ONE EIGHTH TEASPOON OF FRESHLY GROUND PEPPER
- ONE QUARTER TEASPOON OF SALT
- ONE THIRD OF A CUP OF OLIVE OIL
SALAD
- ONE POUND OF FRESH SPINACH, SEPARATED INTO LEAVES, WASHED, DRAINED
- ONE HEAD OF ROMAINE LETTUCE, SEPARATED INTO LEAVES, WASHED, DRAINED
- ONE SMALL BUNCH OF WATERCRESS, SEPARATED, WASHED AND DRAINED
- TWO SPRIGS PARSLEY LEAVES, WASHED, DRAINED
In a large bowl combine all greens. In a smaller bowl, combine all dressing ingredients, except olive oil. Mix well with a fork. Sprinkle dressing over salad greens and toss. Pour olive oil over greens. Serve.
Preparation time - 15 minutes Cooking time - 10 minutes Yield - serves 6 to 8
- SIX LARGE, FRESH, SWEET RED PEPPERS
- ONE QUARTER CUP OF OLIVE OIL
- TWO TABLESPOONS OF CHOPPED FRESH PARSLEY
- TWO TALBESPOONS OF LEMON JUICE
- TWO TABLESPOONS OF LIME JUICE
- ONE QUARTER TEASPOON OF DRIED OREGANO LEAVES
- ONE QUARTER TEASPOON OF DRIED BASIL LEAVES
- ONE EIGHTH TEASPOON OF DRIED SAGE LEAVES
- HALF A TEASPOON OF SALT
- ONE EIGHTH TEASPOON OF FRESHLY GROUND BLACK PEPPER
- TWO LARGE GARLIC CLOVES, FINELY CHOPPED
Turn oven to broil. Place peppers on rack in broiler pan, turning occasionally until skin is blistered and evenly browned. Place peppers in a covered container for 20 minutes. Remove skins, stems, seeds, membranes from peppers and cut into quarter inch strips. Place in a glass bowl. Mix remaining ingredients and pour over peppers. Cover and refrigerate for at least 3 hours so they absorb flavour.
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