Recipe ingredients:

• 1 (16 ounce) package fusilli pasta
• 1 cup frozen petite peas, thawed
• 2 (2 ounce) cans sliced black olives
• 1 cup cubed Genoa salami
• 3/4 cup chopped green onions
• 3/4 cup chopped celery
• 1/2 cup chopped fresh parsley
• 1 (.7 ounce) package dry italian style salad dressing mix
• 1 cup mayonnaise
• 1 cup sour cream
• 2 tablespoons milk

 Recipe method:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a medium bowl combine mayonnaise, sour cream, milk and italian dressing mix.
• Whisk together until smooth, set aside.
• In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley.
• Mix in dressing last, reserving 1/2 cup.
• Let sit over night in fridge.
• Stir before serving.
• Add extra dressing if pasta appears dry.

Tags: american, italian, pasta, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 pound shell, bowtie or elbow macaroni pasta
• 1/4 pound Genoa salami, chopped
• 1/4 pound pepperoni, chopped
• 1/2 pound Asiago or Italian sharp cheese, diced
• 1 (6 ounce) can black olives, drained and chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 ripe tomatoes, chopped
• 1 (.6 ounce) Italian dressing mix (Good Seasons)
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• Salt
• Ground black pepper

 Recipe method:

• Cook the pasta in a large pot of salted boiling water until al dente.
• Drain and cool under cold water.
• In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper and tomatoes.
• Sprinkle on the envelope of powdered dressing, mix thoroughly and refrigerate salad.
• To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper.
• Just before serving, pour dressing over the salad and mix well.

Tags: antipasto, pasta, recipe, salad, recipes, cooking

 Recipe ingredients:

• 2 tablespoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 cup olive oil
• 3 crisp red apples, cut into 1/4″ thick julienne
• 2 tart green apples cut into 1/4″ thick julienne
• 4 large celery ribs, cut into 1/4-inch-thick julienne
• 1/4 cup chopped fresh parsley
• 1/3 cup dry-roasted peanuts, coarsely chopped

 Recipe method:

• Whisk together lemon juice and mustard in a large bowl.
• Add oil in a stream, whisking until emulsified.
• Add apples, celery, and parsley, tossing to coat.
• Just before serving, sprinkle with peanuts.

Tags: apple, celery, peanuts, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 – 20 oz can pineapple chunks
• 2 quarts chopped red-skinned apples (skins left on)
• 2 cups green seedless grapes, halved
• 1 1/2 cups toasted pecans
• 1 cup celery
• 1/2 cup chopped fresh parsley
• Dressing:
  • 1/2 stick butter
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 cup mayonnaise

 Recipe method:

• Drain pineapple, reserving the juice and set chunks aside.
• For the dressing: In small sauce pan combine the pineapple juice, butter, sugar, and lemon juice and bring to a boil over medium heat.
• In a small bowl combine the cornstarch and enough water to make a smooth mixture. Add to the boiling juice.
• Reduce heat and cook until mixture is thick and smooth. Chill. Whisk in the mayonnaise.
• Place the pineapple chunks and the rest of the salad ingredients in a large bowl.
• Toss well. Then mix in the chilled dressing.

Tags: apple, recipe, salad, recipes, cooking

 Recipe ingredients:

• Salad:
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/2 cup corn flake crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless, skinless chicken breast half
  • Oil for frying
  • 3 cups chopped romaine lettuce
  • 1 cup red cabbage
  • 1 cup Napa cabbage
  • 1/2 carrot, julienned or shredded
  • 1 green onion, chopped
  • 1 tablespoon sliced almonds
  • 1/3 cup chow mein noodles
• Dressing:
  • 3 tablespoons honey
  • 1 1/2 tablespoons rice wine vinegar
  • 1/4 cup mayonnaise
  • 1 teaspoon Grey Poupon Dijon mustard
  • 1/8 teaspoon sesame oil

 Recipe method:

• Prepare dressing ingredients by mixing in a small bowl.
• Refrigerate while preparing salad.
• Cut each chicken breast into 5 strips.
• In one bowl, beat egg with milk.
• In another bowl, combine flour with corn flake crumbs, salt and pepper.
• Preheat oil over medium heat.
• Dip individual chicken pieces in egg mixture and then roll in the flour mixture.
• Fry chicken until browned, drain and set aside.
• Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
• Sprinkle sliced green onion on top of the lettuce.
• Sprinkle almonds over the salad, then the chow mein noodles.
• Cut the chicken into small chunks.
• Place the chicken onto the salad forming a pile in the middle.
• Serve with salad dressing on the side.

Tags: applebee, oriental, chicken, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1/2 cup white sugar
• 1/2 cup distilled vinegar
• 3 tart apples, cored and julienned
• 2/3 cup chopped onion
• 1/2 cup chopped dill pickle

 Recipe method:

• In a small bowl, combine sugar and vinegar.
• In a medium bowl, mix together apples, onion and pickle.
• Toss with vinegar mixture.
• Refrigerate until thoroughly chilled.

Tags: apple, stick, recipe, salad, recipes, cooking

 Recipe ingredients:

• 2 1/2 cups diagonally sliced asparagus
• 2 cups rinsed, dried and torn endive leaves
• 2 large oranges, sliced into rounds
• 1 red onion, thinly sliced
• 1/3 cup raspberry vinegar
• 2 tablespoons canola oil
• 1 tablespoon orange juice
• 1 tablespoon white sugar
• Salt and pepper to taste

 Recipe method:

• To a large pot of boiling water, add the asparagus.
• Blanch for 1 minute.
• Drain, and plunge asparagus into a bowl of cold water.
• In a large bowl, combine the asparagus, endive, oranges, and red onion.
• Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper.
• Add dressing to the asparagus endive mixture.
• Toss well and serve.

Tags: asparagus, orange, endive, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1/4 cup orange juice
• 1/4 cup Canola oil
• 3 tablespoons apple cider vinegar
• 2-3 packets sugar substitute
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 cups torn chilled salad greens
• 1 cup diced red apples
• 1/4 cup crumbled bleu cheese
• 1/4 cup chopped toasted pecans

 Recipe method:

• Combine the first 6 ingredients in a jar.
• Cover and shake vigorously.
• Chill to blend flavors.
• Before preparing salad, chop the apples and put a little of the dressing on the apples to prevent them from browning.
• Shake dressing again and toss with salad greens, drained apples, and bleu cheese.
• Garnish with toasted pecans.

Tags: autumn, bleu, cheese, recipe, salad, recipes, cooking

 Recipe ingredients:

• 8 potatoes
• 1/2 pound bacon
• 1 pound processed American cheese, sliced
• 1/2 onion, chopped
• 1 cup mayonnaise
• Salt and pepper to taste
• 1/4 cup black olives, sliced

 Recipe method:

• Preheat oven to 325F.
• Butter one 9×13 inch baking dish.
• Bring a large pot of salted water to a boil.
• Add potatoes and cook until tender but still firm, about 15 minutes.
• Drain, cool and slice 1/4 inch thick.
• Place bacon in a large, deep skillet.
• Cook over medium high heat until lightly brown.
• Drain, chop and set aside.
• Combine the potatoes, cheese, onion, mayonnaise and salt and pepper.
• Mix well and pour into prepared baking dish.
• Top with bacon and olives, and bake at 325F for 1 hour.

Tags: baked, potato, recipe, salad, recipes, cooking

 Recipe ingredients:

• 2 tablespoon Sesame seeds
• 1 pound Fresh bean sprouts, thoroughly washed and drained
• 3 md Garlic cloves peeled and minced
• 2 md Scallions, trimmed and minced
• 1 1″ cube ginger, peeled and minced
• 2 tablespoon Oriental sesame oil
• 1/3 cup Soy sauce
• 2 tablespoon Cider vinegar
• 1 tablespoon Mirin (sweet rice wine)
• 2 teaspoon Light brown sugar
• 1 teaspoon Spicy sesame oil

 Recipe method:

• Preheat oven to 300F.
• Toast the sesame seeds by spreading them over the bottom of a pie tin.
• Roast for 12-to-16 minutes, stirring often, until they are golden.
• The seeds can be toasted in advance and stored in an airtight container.
• Place the bean sprouts in a large heatproof bowl and set it aside.
• In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp.
• Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid.
• Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours.
• Toss again before serving.

Tags: bean, sprout, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 (8 ounce) bottle Italian dressing
• 1 teaspoon cumin
• Dash hot pepper sauce
• 1/2 pound beef for fajitas, strips or chuncks
• 1/2 cup corn kernels
• 1/2 cup cooked kidney beans
• 1/2 cup red onion, sliced
• 1/2 cup cheddar cheese, shredded
• 1 tomato, chopped
• 6 to 8 cups salad greens
• 2 cups crushed tortilla chips

 Recipe method:

• Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well.
• Reserve 1/2 cup of the dressing.
• In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour.
• In a hot skillet, fry the beef and cook until done.
• Allow the beef to cool.
• In a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the dressing.
• Refrigerate for several hours before serving.
• To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese.
• Add extra dressing if necessary and top with the crushed tortilla chips.

Tags: beef, fajita, recipe, salad, recipes, cooking

 Recipe ingredients:

• Roasted beets:
  • 4 bunches of beets (trim root ends and remove tops)
  • 2 tablespoons of olive oil
• Dijon honey vinaigrette:
  • 1 tablespoon of lemon juice
  • 1 ounce white wine vinegar
  • 1 tablespoon honey
  • 1 ounce dijon mustard
  • 1 teaspoon dried thyme
  • 4 ounces vegetable oil
  • Salt and white pepper to taste
• Salad ingredients:
  • 1/4 pound French Feta cheese (crumbled)
  • 1 pound of spring mix lettuce
  • 2 heads Belgium endive

 Recipe method:

• Coat beets with oil.
• Roast in 450 degrees oven on a sheet pan for approximately 45 minutes or until tender.
• Cool, peel, and dice.
• For the vingaigrette: combine first five ingredients in a blender.
• While blender is running slowly add oil.
• Season to taste with salt and white pepper.
• Place three endive leaves symmetrically on each plate.
• Toss spring mix with vinaigrette.
• Divide between plates, top with diced beets and feta cheese.

Tags: beet, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 lb. chicken breast meat, cooked, skinned, boned and diced
• 1/2 cup diced celery
• 1 cup mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon onion powder
• 1/4 cup toasted almonds
• 1 tablespoon lemon juice
• 1 cup crushed pineapple, well drained
• Alfalfa sprouts
• Whole fresh pineapple for serving, optional

 Recipe method:

• Place chicken in large mixing bowl. Add celery and mix.
• Add remaining ingredients and mix with rubber spatula.
• To serve in pineapple shell, cut whole pineapple in half lengthwise.
• Using a grapefruit knife, cut around the inside of the pineapple, leaving about 1/4″ from the edge.
• Scoop out remaining pineapple.
• Place a bed of sprouts in the shell. Scoop salad mixture on top.
• Sprinkel with toasted almonds and serve chilled.

Tags: bennigan, chicken, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 ounce shredded Parmesan cheese (about 1/4 cup), divided
• 1 1/4 cups large croutons, divided
• 3 1/2 cups chopped romaine lettuce
• 1/4 cup Caesar dressing
• 3 slices Roma tomato
• 1 (6-ounce) sirloin steak
• 2 tablespoons margarine, melted
• 1 to 2 tablespoons Cajun seasoning
• 1/4 cup crumbled blue cheese
• 1/4 cup cooked diced bacon, heated

 Recipe method:

• In a large bowl, sprinkle about half the Parmesan and half the croutons over romaine. Add dressing and toss well.
• Place in a chilled pasta bowl or large soup plate. Sprinkle with remaining Parmesan.
• Add tomato slices on one side. Refrigerate.
• In a very well ventilated area or outdoors, heat a cast-iron skillet over high heat.
• Brush one side of sirloin with melted margarine. Sprinkle to taste with Cajun seasoning.
• Place seasoned side down in skillet.
• While first side is cooking, brush second side with melted margarine and sprinkle with additional seasoning.
• Cook about 2 minutes. Turn and cook 2 to 3 minutes more, or to desired degree of doneness.
• Cut into 1/2 inch slices.
• Fan sliced steak over salad.
• Top with blue cheese, bacon and remaining croutons.

Tags: black, blue, caesar, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1 avocado, peeled, pitted and diced
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro

 Recipe method:

• Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar.
• Cover with lid, and shake until ingredients are well mixed.
• In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions and cilantro.
• Shake lime dressing, and pour it over the salad.
• Stir salad to coat vegetables and beans with dressing and serve.

Tags: black, bean, corn, recipe, salad, recipes, cooking

 Recipe ingredients:

• 2 large bunches broccoli
• 1/2 cup raisins
• 1/2 cup minced red onion
• 1 cup mayonnaise
• 1/4 cup sugar
• 1 tablespoon red wine vinegar
• 1/2 lb. bacon, cooked and crumbled
• 1/2 cup sunflower seeds

 Recipe method:

• Chop or cut into small pieces, the tender parts of the broccoli.
• Add raisins and onions.
• Prepare dressing with the mayonnaise, sugar and vinegar.
• Toss salad with the dressing (you can do this in advance).
• Add the seeds and bacon when you are ready to serve.

Tags: broccoli, raison, recipe, salad, recipes, cooking

 Recipe ingredients:

• Mustard Vinaigrette:
  • 1/2 Cup Vegetable Oil
  • 1/3 Cup Lemon Juice
  • 2 tsp. Dijon Mustard
  • 3 cloves Garlic, minced
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
• 8 oz. Rigatoni, uncooked
• 4 Cups fresh Broccoli, florets
• 4 oz. Mozzarella cheese, cubed
• 1/3 Cup chopped Fresh Parsley
• 2 Tbsp. chopped Fresh Basil
• Mustard Vinaigrette
• Lettuce Leaves
• Cherry tomato halves for Garnish

 Recipe method:

• For the vinaigrette: Combine all ingredients in a jar, cover tightly, and shake vigorously. Cover and chill.
• Cook pasta according to package directions. Drain.
• Rinse with cold water and drain.
• Cook broccoli in a small amount of boiling water 2 to 3 minutes or until slightly tender. Drain.
• Rinse with cold water and drain.
• Combine pasta, broccoli, mozzarella cheese, and herbs in a large bowl.
• Toss with Mustard Vinaigrette and serve on a lettuce-lined platter.

Tags: broccoli, cheese, pasta, recipe, salad, recipes, cooking

 Recipe ingredients:

• Dressing:
  • 1 cup water
  • 1 cup red wine vinegar
  • 1 teaspoon sugar
  • Juice of 1/2 lemon
  • 2 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon English mustard
  • 1 clove garlic, chopped
  • 1 cup olive oil
  • 3 cups salad (vegetable) oil
• 1/2 head of lettuce
• 1/2 bunch watercress
• 1 small bunch chicory
• 1/2 head romaine
• 2 medium tomatoes, peeled
• 2 breasts of boiled roasting chicken
• 6 strips crisp bacon
• 1 avocado
• 3 hard-cooked eggs
• 2 tablespoons chopped chives
• 1/2 cup crumbled imported Roquefort cheese
• 1 cup dressing

 Recipe method:

• Dressing:
  • Blend together all ingredients except oils.
  • Then add olive and salad oils and mix well again. Chill.
  • Shake before serving.
  • Makes about 1 1/2 quarts.
  • This dressing keeps well in the refrigerator.
• Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl.
• Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens.
• Dice breasts of chicken and arrange over top of chopped greens.
• Chop bacon finely and sprinkle over the salad.
• Cut avocado in small pieces and arrange around the edge of the salad.
• Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese.
• Just before serving mix the salad thoroughly with dressing.

Tags: brown, derby, original, cobb, recipe, salad, recipes, cooking

 Recipe ingredients:

• 2 – 6 oz. cans tuna
• 3 ribs celery, diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/2 red pepper, chopped
• 1/4 teas. white pepper
• 1 1/2 cups mayonaise
• 2 cups seasoned bread crumbs
• 1 cup chicken stock
• 1 head chicory
• 1 lemon, cut in small wedges
• Paprika and chopped fresh parsley

 Recipe method:

• Combine first six ingredients and mix well.
• In a separate bowl, mix bread crumbs with chicken stock.
• Add to tuna and mix well.
• Gradually add mayonaise while mixing.
• Layer a serving platter with chicory leaves.
• Arrange tuna salad on top and garnish with lemon slices, paprika, and chopped parsley.

Tags: buffet, tuna, recipe, salad, recipes, cooking

 Recipe ingredients:

• Dressing:
  • 4 flat anchovy fillets or to taste, rinsed and drained
  • 4 garlic cloves, peeled
  • 2 teaspoons sherry vinegar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1/2 cup extra-virgin olive oil
• Walnuts:
  • 2 cups walnut halves
  • 3/4 cup confectioners sugar
  • Vegetable oil for frying
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
• 4 heads romaine lettuce, the pale green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 cups)
• 1/2 cup Roquefort cheese, crumbled

 Recipe method:

• Make the dressing:
  • Mince and mash the anchovies with the garlic to form a paste.
  • Whisk together the anchovy paste, vinegar, lemon juice, Worcestershire sauce and the mustard in a small bowl.
  • Add the olive oil in a stream, whisking, and whisk the dressing until it is emulsified.
• Make the crispy walnuts:
  • In a saucepan simmer the walnut halves in water to cover for 5 minutes, or until they are slightly softened.
  • Drain the walnuts and transfer to paper towels to dry completely.
  • In a bowl toss together the walnuts and the confectioners sugar.
  • Deep fry the walnuts at 350F in batches for 1 to 2 minutes, or until they are brown and crisp.
  • Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season with salt and cayenne pepper. Cool.
• In a large bowl toss the romaine with the dressing.
• Add the Roquefort cheese, and sprinkle the salad with the crispy walnuts.

Tags: caesar, roquefort, walnuts, recipe, salad, recipes, cooking

 Recipe ingredients:

• 5 lbs. potatoes
• 1 medium onion, chopped
• 8 slices bacon, cooked and crumbled
• 2 hard-boiled eggs, chopped
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon pepper
• 1/4 cup lemon juice
• 1/4 cup grated parmesan cheese
• 1 tablespoon salt
• 1 tablespoon Worcestershire sauce
• 1/2 cup vegetable oil

 Recipe method:

• Cook potatoes in boiling water to cover 20 to 30 minutes or until tender. Drain.
• Peel and cube potatoes.
• Combine potato, onion, bacon, eggs and parsley. Toss gently.
• Combine oil and remaining ingredients, beating with wire whisk until blended.
• Pour dressing over potato mixture.
• Toss gently to combine.

Tags: caesar, style, potato, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 1/2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup non fat plain yogurt
• 3 cups cubed, cooked chicken
• 1 cup thinly sliced green onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 3 cups (about 1 1/2 lbs.) seeded and diced fresh tomatoes

 Recipe method:

• Combine lemon juice and next five ingredients.
• Beat in yogurt.
• Gently fold chicken and next 3 ingredients into dressing.
• Chill.
• Just before serving, fold in tomatoes.

Tags: cajun, tomato, chicken, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 avocado, peeled and pitted
• 1 tablespoon lemon juice
• 1/2 cup mayonnaise
• 1/4 teaspoon hot pepper sauce
• 1/4 cup olive oil
• 1 clove garlic, peeled and minced
• 1/2 teaspoon salt
• 1 head romaine lettuce – rinsed, dried and torn into bite sized pieces
• 3 ounces Cheddar cheese, shredded
• 2 tomatoes, diced
• 2 green onions, chopped
• 1/4 (2.25 ounce) can pitted green olives
• 1 cup coarsely crushed corn chips

 Recipe method:

• In a blender or food processor, mix avocado, lemon juice, mayonnaise, hot pepper sauce, olive oil, garlic and salt.
• Process until smooth.
• In a large bowl, toss together romaine lettuce, Cheddar cheese, tomatoes, green onions, green olives, and corn chips.
• Toss with the avocado dressing mixture just before serving.

Tags: California, bowl, recipe, salad, recipes, cooking

 Recipe ingredients:

• Dressing:
  • 1 cup olive oil
  • 2 1/3 cup red wine vinegar
  • Salt and pepper to taste
  • Pinch of oregano
  • 1 clove garlic, slightly broken
• Salad:
  • 2 cans cannellini beans
  • 2 red onions, chopped
  • 1 bell pepper
  • Minced parsley

 Recipe method:

• Dressing: Mix all ingredients together and let set at room temperature to blend flavors.
• Drain 2 cans of cannellini beans and rinse under cold water.
• Place in bowl and add 2 red onion chopped, 1 bell pepper cut in small pieces and some minced parsley.
• Add the dressing and adjust the salt and pepper.
• Add a little more oregano, if desired.

Tags: cannellini, bean, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups grated carrots lightly packed (3 large carrots)
• 1 rib celery, diced
• 1/2 cup raisins
• Imitation mayonnaise:
  • 1/2 cup nonfat cottage cheese
  • 1 teaspoon dried minced onion
  • 1 teaspoon apple juice concentrate
• 2 teaspoons apple juice concentrate
• 1/16 teaspoon cayenne pepper
• 1/16 teaspoon curry powder
• Lettuce

 Recipe method:

• In a salad bowl, combine the carrots with the celery and the raisins. Set aside.
• Prepare the Imitation Mayonnaise in a blender or food processor.
• Add the juice concentrate, cayenne pepper, and curry powder and blend thoroughly.
• Mix with the carrots, raisins, and celery.
• Serve on beds of lettuce arranged on salad plates.

Tags: carrot, supreme, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 (15 ounce) can crushed pineapple, drained
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (10 ounce) package frozen strawberries, thawed
• 3 bananas, diced
• 3/4 cup chopped walnuts

 Recipe method:

• In a large bowl, cream together the cream cheese and sugar.
• Fold in the pineapple, whipped topping and strawberries and mix well.
• Stir in bananas and walnuts.
• Freeze for 4 to 6 hours or overnight.
• Remove from freezer 1 to 2 hours before serving.

Tags: champagne, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 head lettuce, torn into small pieces
• 1 onion, chopped
• 1 (8 ounce) can water chestnuts
• 1 (16 ounce) package frozen green peas, thawed
• 2 cups mayonnaise
• 2 teaspoons white sugar
• 1 teaspoon seasoning salt
• 1/4 teaspoon garlic powder
• 1/2 lb. bacon, cooked and crumbled
• 2 large tomatoes, chopped
• 2 lbs. shredded cheddar cheese

 Recipe method:

• In a 9×13 inch dish, layer the lettuce, onion, water chestnuts and peas.
• In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth.
• Spread evenly over the top of the peas.
• Cover and refrigerate overnight.
• Remove salad from refrigerator and top with the bacon, tomato and cheese.
• Serve.

Tags: cheesy, layered, recipe, salad, recipes, cooking

 Recipe ingredients:

• 2 whole, boneless chicken breasts
• 3/4 cup steak sauce
• 1 (12 ounce) package fusilli pasta
• 2 cubes chicken bouillon
• 1 Vidalia onion, diced
• 2 avocados, peeled, pitted and diced
• 1 cup halved cherry tomatoes
• 1 cup ranch style salad dressing

 Recipe method:

• Marinate chicken breasts in steak sauce for 15 to 60 minutes.
• Grill until done and chop into bite-size pieces.
• In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente.
• Drain and rinse under cold water and drain.
• In a large bowl, combine chicken, pasta, onion, avocados and tomatoes.
• Add salad dressing, mix and refrigerate until chilled.
• Stir in additional salad dressing when ready to serve, if desired.

Tags: chicken, pasta, recipe, salad, recipes, cooking

 Recipe ingredients:

• 4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
• 1 cup walnuts, toasted and chopped
• 1 celery rib, cut into 1/4-inch-thick slices (1 cup)
• 2 tablespoons finely chopped shallot
• 2 cups halved seedless red grapes
• 3/4 cup mayonnaise
• 3 tablespoons tarragon vinegar
• 2 tablespoons finely chopped fresh tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

 Recipe method:

• Toss together all ingredients in a large bowl until combined well.

Tags: chicken, grapes, walnuts, recipe, salad, recipes, cooking

 Recipe ingredients:

• 4 boneless, skinless chicken breast halves
• 1/2 cup teriyaki marinade (store bought)
• 4 cups chopped iceberg lettuce
• 4 cups chopped green leaf lettuce
• 1 cup chopped red cabbage
• 5.5 oz. can pineapple chunks in juice, drained
• Tortilla chips
• Pico de gallo:
  • 2 medium tomatoes, diced
  • 1/2 cup diced spanish onion
  • 2 tsps. chopped fresh jalapeno pepper, seeded and de-ribbed
  • 2 tsps. finely minced fresh cilantro
  • Pinch of salt
• Honey lime dressing:
  • 1/4 cup Grey Poupon dijon mustard
  • 1/4 cup honey
  • 1-1/2 Tbsps. sugar
  • 1 Tbsp. sesame oil
  • 1-1/2 Tbsp. apple cider vinegar
  • 1-1/2 tsps. lime juice

 Recipe method:

• Pico de gallo: Combine all ingredients in a small bowl. Cover and chill.
• Honey lime dressing: Blend all the ingredients in a small bowl with an electric mixer. Cover and chill.
• Marinate the chicken in the teriyaki for at least two hours.
• Use a resealable plastic bag. Put in fridge.
• Preheat outdoor or indoor grill.
• Grill the chicken for 4-5 mins. per side or until done.
• Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls.
• Divide the pico de gallo and pour in equal portions over the two bowls of greens.
• Divide the pineapple and sprinkle on salads.
• Break tortilla chips into large chunks and sprinkle on salads.
• Slice the grilled chicken into thin strips and divide among bowls.
• Pour the dressing into two small bowls and serve with the salads.

Tags: chili, grilled, caribbean, chicken, recipe, salad, recipes, cooking

 Recipe ingredients:

• 2 medium zucchini, cut in half lengthwise and thinly sliced
• 1 pint cherry tomatoes, quartered
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 1/2 pound sharp white Cheddar cheese, diced
• 1/4 cup mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 tablespoon fresh dillweed (1 teaspoon dried)
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

 Recipe method:

• In a large bowl, combine the zucchini, tomatoes, green pepper, onion and cheese. Mix well.
• In a small bowl, combine the remaining ingredients. Mix well.
• Add the mayonnaise mixture to the tomato mixture and toss until well coated.
• Cover and chill for at least 2 hours or until ready to serve.

Tags: chilled, summer, recipe, salad, recipes, cooking

 Recipe ingredients:

• 5-6 medium potatoes (about 2 1/2 pounds)
• 4 slices bacon, well-cooked and crumbled
• 3/4 cup chopped bok choy
• 1 red pepper, diced
• 1/2 cup chopped green onion
• 1/4 cup chopped cilantro
• Sauce:
  • 1 1/3 cup mayonnaise
  • 1 tsp sugar
  • 1 tbs soy sauce
  • 1-2 tsp sesame oil
  • 1/8-1/4 tsp hot mustard powder
  • 1/8 tsp salt

 Recipe method:

• Boil the potatoes until cooked but still firm.
• Cut into potato salad sized chunks.
• Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard according to taste.
• Put all solid ingredients together in a large bowl, then add the sauce.
• Mix and serve.

Tags: chinese, potato, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 medium-size head Boston Lettuce
• 1 can (11 oz.) mandarin oranges, undrained
• 1/4 cup sour cream
• 2 tablespoons mayonaise
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon chili powder
• 1 tablespoon fresh lime juice
• 3 oz. Cheddar cheese, cut in small cubes
• 1/3 cup crumbled cooked bacon
• 1/3 cup diced red onion
• 1/2 pound cooked chicken, cut in strips

 Recipe method:

• Rinse lettuce leaves and pat dry with paper towling.
• Tear into large salad bowl.
• Drain oranges through sieve over a bowl: reserve 2 tablespoons liquid.
• Whisk together sour cream, mayonaise, salt, black pepper, chili powder, lime juice and reserved orange juice in a small bowl.
• Add mandarin oranges, cheese, bacon and onion to salad bowl.
• Add sour cream mixture. Toss to coat.
• Top with chicken and serve immediately.

Tags: citrus, chicken, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 head romaine lettuce
• 1 head red leaf lettuce
• 6 ounces crumbled feta cheese
• 1 (6 ounce) can sliced black olives
• 1 (4 ounce) package blanched slivered almonds, toasted
• 2 tablespoons sesame seeds, toasted
• 6 cherry tomatoes, halved
• 1 red onion, sliced
• 6 fresh mushrooms, sliced
• 1/4 cup grated Romano cheese
• 1 (8 ounce) bottle italian-style salad dressing

 Recipe method:

• Chop, wash and dry the romaine and red leaf lettuces.
• In a large salad bowl, combine lettuces with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms and Romano cheese.
• When ready to serve, add the italian dressing and toss thoroughly.

Tags: classic, tossed, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 (11 ounce) can mandarin oranges, drained
• 1 (8 ounce) can crushed pineapple, drained
• 3 1/2 cups whipped topping
• 2 cups shredded coconut
• 2 cups miniature marshmallows
• 1/2 cup milk
• 1 cup maraschino cherries

 Recipe method:

• In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
• Mix together well and chill 1 hour before serving.
• Garnish with cherries.

Tags: coconut, ambrosia, recipe, salad, recipes, cooking

 Recipe ingredients:

• 4 to 6 small to medium eggplants, or 1 large one, about 1 1/2 pounds
• Salt
• 1 tablespoon sesame seeds
• 2 tablespoons soy sauce, or to taste
• 2 tablespoons lemon juice
• 1/2 teaspoon sugar

 Recipe method:

• Trim eggplant, and cut into cubes of 1/2 to 1 inch.
• If using large eggplant, sprinkle with salt, put in a colander, and let sit at least 30 minutes, preferably an hour. Rinse.
• Boil large pot of water. Blanch eggplant in boiling water 2 minutes, no more. It will become just tender.
• Drain in colander as you would pasta.
• Toast sesame seeds in small dry skillet over medium heat, shaking frequently until they color slightly.
• Dry eggplant with paper towels.
• Combine remaining ingredients, and toss with eggplant and sesame seeds in bowl.
• Serve at room temperature, or refrigerate until ready to serve.
• Covered well, the salad will remain flavorful for a day.

Tags: cold, eggplant, sesame, dressing, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 pan corn bread, cooled
• 8 slices bacon, cooked and crumbled
• 1 medium onion, chopped
• 2 large tomatoes, chopped
• 2 eggs, hard-boiled, chopped (optional)
• 1 green pepper, chopped (optional)
• 1 cup mayonnaise

 Recipe method:

• Crumble corn bread and add bacon and onion.
• If desired, add eggs and green pepper.
• Add tomatoes last and mayonnaise.
• Chill until served.
• Even better the next day.

Tags: corn, bread, recipe, salad, recipes, cooking

 Recipe ingredients:

• 18 oz. frozen corn kernels
• 1/4 cup chopped green bell pepper
• 2 tbsp. chopped red bell pepper
• 1/3 cup chopped red onion
• 1 tsp. minced fresh jalapeno pepper
• 1 tsp. minced fresh cilantro
• 1/3 cup commercial parmesan peppercorn salad dressing

 Recipe method:

• Thaw corn kernels.
• Combine all ingredients in a bowl and mix well.
• Cover and chill before serving.

Tags: corn, relish, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1/2 cup currants
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 1/3 cup canola oil
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 3 cups water
• 1 1/2 cups couscous
• 1 large carrot, diced
• 1 large red bell pepper, seeded and diced
• 1/2 small red onion, diced
• 1/4 cup finely chopped fresh parsley

 Recipe method:

• Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake well. Set aside.
• Bring the water and 1 Tbsp. canola oil to a boil in a medium saucepan.
• Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed.
• Transfer the couscous to a large bowl, fluff with a fork, and let cool.
• Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes.
• Rinse under cold water to stop the cooking process and add to the couscous.
• Add the onion and parsley and stir.
• Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
• Refrigerate for at least 1 hour.
• Serve cold.

Tags: couscous, summer, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 cup mayonaise
• 1/3 cup French dressing
• 1/4 cup chili sauce
• 2 Tbls. minced chives
• 2 Tbls. minced green olives
• 1 teas. horseradish
• 1 teas. Worcestershire sauce
• Chilled lettuce, torn in bite size pieces
• 3 cups cooked crabmeat, flaked
• 4 hard boiled eggs, quartered
• 4 medium tomatoes, cut in wedges
• Capers
• Salt and pepper to taste

 Recipe method:

• Combine mayonaise, French dressing, chili sauce, chives, olives and seasonings. Chill.
• Arrange lettuce in a shallow, chilled salad bowl and mound the crabmeat on top.
• Spoon the dressing on top and garnish with eggs, tomatoes and capers.

Tags: crab, Louis, recipe, salad, recipes, cooking

 Recipe ingredients:

• 3 cups torn spinach leaves, washed and dried
• 2 cups torn leaf lettuce, washed and dried
• 1 cup finely shredded cabbage
• 2 medium oranges, peeled and sectioned
• 1 small red onion, sliced and separated into rings
• 12 ounces cooked crabmeat, broken into bite sized pieces
• 1/2 teaspoon grated orange zest
• 3 tablespoons orange juice
• 2 tablespoons balsamic vinegar
• 2 teaspoons olive oil
• 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried

 Recipe method:

• In a large bowl, combine spinach, lettuce, cabbage, oranges and onions.
• Add crabmeat, and gently toss until combined. Set aside.
• In a small jar with a tight-fitting lid, combine orange zest, orange juice, vinegar, oil and tarragon.
• Cover and shake until well mixed.
• Pour orange dressing over spinach salad and gently toss until salad is well coated.

Tags: crab, recipe, salad, recipes, cooking

 Recipe ingredients:

• 2 (12 ounce) bags fresh cranberries
• 1 cup white sugar
• 1 (20 ounce) can crushed pineapples, drained
• 1 cup chopped pecans
• 1 pint whipping cream
• 1 (7 ounce) bag miniature marshmallows

 Recipe method:

• Coarsely chop the cranberries in a food processor.
• Put in a large, non-metal bowl and mix in the sugar.
• Cover and refrigerate for 12 hours.
• Whip the cream until stiff.
• Add the pineapple and nuts to the cranberries. Mix well.
• Fold in whipped cream and marshmallows.
• Refrigerate until ready to serve.

Tags: cranberry, recipe, salad, recipes, cooking

 Recipe ingredients:

• 2 (8-ounce) pork chops, with bone, trimmed of fat
• 1 large egg
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 cup fine dry bread crumbs
• 1 tablespoon freshly grated Parmesan
• 10 ounces (about 3) medium tomatoes, seeded and finely diced
• 1/2 clove garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 cup peanut oil, for frying
• 4 ounces (about 4 cups) baby spinach leaves, washed and dried.

 Recipe method:

• Place the chops between two pieces of plastic wrap.
• Using a mallet or rolling pin, beat around the bone, turning once, until the meaty part of the chop is half as thick.
• In a wide, shallow bowl, combine the egg, mustard, oregano, and salt and pepper to taste.
• Beat with a fork until blended.
• In another wide, shallow bowl, combine the bread crumbs with Parmesan.
• Press each chop into the egg mixture, coating each side.
• Then dip each into the bread crumbs, covering them evenly. Set aside on a rack or plate.
• In a large bowl, combine the tomato, garlic, olive oil and lemon juice.
• Season with salt and pepper to taste, and stir to blend. Set aside.
• Place a large skillet over medium heat.
• Add the peanut oil, and heat just until a bread crumb sizzles when dropped into the oil.
• Add the chops. Cook, turning once, until deep golden brown, 5 to 7 minutes a side.
• Transfer the chops to two plates.
• Toss the spinach in the tomato mixture until it is well coated and place equal portions of salad over each crispy chop.

Tags: crunchy, pork, chops, baby, spinach, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1-1/2 pounds red-skinned potatoes
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup julienne-cut radishes (approximately 6 radishes)
• 1/2 cup chopped red onion
• 2 large hard-cooked egg whites, chopped
• 1/2 cup nonfat sour cream
• 2 cups reduced-calorie mayonnaise
• 3 tablespoons red wine vinegar
• 1 tablespoon Butter Buds Sprinkles
• 2 packets Sweet N Low granulated sugar substitute
• 3/4 teaspoon celery seed
• 1/2 teaspoon dry mustard
• 1/4 teaspoon each: salt and freshly ground pepper

 Recipe method:

• Cook the potatoes in a large pot of boiling water until tender. Drain.
• When cool enough to handle, cut into chunks and transfer to a large bowl.
• Add the celery, bell pepper, radishes, onion and egg whites.
• In a small bowl, combine the remaining ingredients.
• Add to the potato mixture and toss until well blended.
• Cover and refrigerate several hours for the flavors to blend.
• Stir well before serving.
• This salad will keep several days in the refrigerator.

Tags: crunchy, potato, recipe, salad, recipes, cooking

 Recipe ingredients:

• 2 chicken breasts, raw, whole, cut into thin strips
• 2 tbls. oil
• 2 tbls. soy sauce
• 6 cups spinach, torn
• 1 cup apple, chopped
• 1/4 cup peanuts
• 1/4 cup raisins
• Dressing:
  • 2/3 cup oil
  • 1/2 cup maple flavored syrup
  • 1/2 cup cider vinegar
  • 1 tbls. instant minced onion
  • 1 teas. curry powder
  • 1 teas. prepared mustard
  • 1/4 teas. salt

 Recipe method:

• Dressing:
  • Combine all in blender. Blend 15 seconds.
  • Chill 4 hours or overnight.
  • Saute chicken in oil after marinating in soy sauce.
  • Drain and chill 4 hours or overnight.
• Salad:
  • Combine spinach with 1 cup dressing or less if desired and toss.
  • Divide into 4 plates.
  • Divide chicken, apple, peanuts, raisins and place on top of spinach.
  • Serve immediately with additional dressing if desired.
  • Serve with a good crusty french bread.

Tags: curried, spinach, recipe, salad, recipes, cooking

 Recipe ingredients:

• 6 to 10 potatoes, boiled, cooled and cut in chunks
• 3 hard boiled eggs, chopped
• 1/2 lb. salami, ham, or other favorite deli meat, cut in chunks
• 3 dill pickles, chopped
• 1 onion, chopped
• 2 apples, cored and chopped
• 3 tbsp. mayonnaise
• 3 tbsp. red wine vinegar
• Salt and fresh ground pepper to taste
• Paprika

 Recipe method:

• Mix potatoes, pickles, eggs, apple and onion in a large bowl.
• Fry salami lightly and drain off excess fat. Cool.
• Stir salami, mayonnaise and seasoning into potato mixture.
• Chill for 2 hours before serving.
• Garnish with slivered red and green sweet peppers.

Tags: Deli, potato, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 green bell pepper
• 1 large red bell pepper
• 7 tomatoes
• 1 eggplant
• 4 cloves crushed garlic
• 1/4 cup extra virgin olive oil
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper

 Recipe method:

• Roast peppers on stove burners, or under oven broiler until skin turns evenly black.
• Immediately place in a plastic bag and let cool.
• Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.
• Cut the eggplant into small strips and saute in oil until eggplant begins to brown.
• Once the eggplant is soft, add garlic.
• Rinse the peppers under cold water and remove the burnt skin.
• Open the peppers and remove seeds.
• Cut into small strips and add to eggplant.
• Peel cooled tomatoes, chop and add to eggplant mixture.
• Add tomato paste, salt, pepper and cayenne.
• Bring to boil, reduce heat and simmer for 30 minutes.

Tags: eggplant, tomato, recipe, salad, recipes, cooking

 Recipe ingredients:

• Cilantro pepita dressing:
  • 2 medium Anaheim chiles, roasted, peeled and seeded
  • 1/3 cup roasted pepitas (pumpkin seeds)
  • 2 garlic cloves, peeled
  • 1/4 tsp. ground black pepper
  • 1 tsp. salt
  • 12 oz. salad oil
  • 1/4 cup red wine vinegar
  • 5 Tbs. grated Cotija cheese
  • 2 small bunches cilantro, stemmed
  • 1 1/2 cup mayonnaise
  • 1/4 cup water
• Salad:
  • 2 corn tortillas
  • Vegetable oil
  • 1 large (or two small) heads romaine lettuce, rinsed and spun dry
  • 1/3 cup finely grated Cotija cheese
  • Roasted red bell pepper, peeled and cut into julienne strips
  • 1/2 cup pepitas (roasted pumpkin seeds)

 Recipe method:

• Place all dressing ingredients except cilantro, mayonnaise and water in a a blender of food processor.
• Blend approximately 10 seconds, then add cilantro little by little until blended smooth.
• Depending on size of blender, it may be necessary to do in batches.
• Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
• Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
• Place in an air-tight container and refrigerate. Will keep for three days.
• To assemble salad: Cut corn tortillas into matchstick size strips.
• Heat oil in saute pan. Fry tortilla strips until crisp.
• Remove with slotted spoon, and drain on paper towels. Set aside.
• Tear romaine into bite size pieces.
• Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.
• Sprinkle each dish with Cotija cheese and tortilla strips.
• Arrange four red pepper strips like spokes on the top of each salad and garnish with whole pepitas.

Tags: El Torito, mexican, caesar, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 (8.25 ounce) can sliced pineapple
• 2 tablespoons lemon juice
• 1 medium banana, sliced
• 3 cups shredded cabbage
• 1 cup diagonally sliced celery
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup chopped walnuts
• 1/4 cup raisins
• 1 (8 ounce) container orange yogurt
• 1/2 teaspoon salt

 Recipe method:

• Drain pineapple, reserving 2 tablespoons juice.
• Cut pineapple into thin strips, and place in a large bowl.
• In a medium bowl, combine reserved pineapple juice and lemon juice.
• Toss with banana, and add to pineapple.
• Add cabbage, celery, mandarin oranges, walnuts and raisins. Toss to combine.
• Blend yogurt and salt together, and add to cabbage mixture. Toss lightly.
• Cover and refrigerate until thoroughly chilled.

Tags: fruit, nut, slaw, recipe, salad, recipes, cooking

 Recipe ingredients:

• 1 cup kiwi, peeled and cut into 1/4 inch cubes
• 1 cup figs, peeled and cut into 1/4 inch cubes
• 1 cup grapes, sliced in half
• 1 cup fresh strawberries, sliced in half
• 1 cup fresh raspberries
• 2 egg yolks
• 1/3 cup granulated sugar
• 1 cup Champagne

 Recipe method:

• Heat broiler to its highest setting.
• Divide the cut fruits into 4 soup plates, arranging them decoratively.
• Make sauce by combining egg yolks and sugar in a mixing bowl.
• Whisk briskly until the yolks begin to turn a light lemony color.
• Add the Champagne a little bit at a time, whisking constantly until well blended.
• Place the mixing bowl in a pot or pan and pour about 1 inch of water around it.
• Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy.
• Once the mixture starts to thicken, remove the bowl from the heat. Continue to whisk for 10 seconds.
• Pour equal amounts of sauce over each fruit salad.
• Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed.
• Serve immediately with remaining Champagne to accompany.

Tags: fruit, champagne, sauce, recipe, salad, recipes, cooking