Recipes For Salads

In nearly every salad lettuce has a place. Gather it early in the morning before the sun is hot, put it in a paper bag and lay in the refrigerator. In a few hours it will be deliciously crisp. When shredded lettuce is called for, tear it with the fingers, as cutting makes it wilt. Delicious salads may be made from left-over vegetables. If they have the remains of a sauce clinging to them, put them in a colander and set under the cold water faucet to wash it away. Drain and use as if newly cooked for the salad. The only difference is they will require more time to marinate. Handle a salad as gently as possible; never stir materials together or pat or mold into shape, for this will rob the dish of its sightliness and much of its flavor. Toss lightly to mix the dressing with a silver fork, running it quickly around the edge of the dish with the same movement as in cutting the whites of eggs into a cake. Do not stick religiously to one flavor for vegetable salads. Try onion one day, garlic another, tarragon vinegar, or chives, or Worcestershire sauce. Each flavor is so different that even when one is limited in material there is still the variety which is the spice of life. It is a good idea to keep some homemade flavoring vinegar constantly on hand.

Spiced Vinegars

Put two-thirds of a cup of vinegar in a saucepan, add two thick slices of onion, half a teaspoon of celery seed, two bay leaves and half a teaspoon of black pepper. Boil till reduced one-half, strain, cool and bottle. A teaspoon of this, added to the dressing for a cabbage salad or cold slaw, gives an excellent flavor.

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I am looking for easy to prepare, healthy vegetarian Salad recipe where I can prepare and store it in refrigerator at night and eat it for lunch the next day.

Thanks

Here are two really delicious salads:
Cucumber, tomato and onion salad:
http://www.ehow.com/how_2242285_cucumber-tomato-onion-salad.html
Mandarin orange salad with almonds:
http://www.ehow.com/how_2249826_mandarin-orange-salad.html

SUMMERTIME POTATO SALAD
YUMMMMYYYYY

INGREDIENTS:
4 to 5 cups cubed potatoes, cooked, drained
1/2 cup chopped celery
1/2 cup chopped red onion
3 hard-cooked eggs, chopped
2 tablespoons chopped sweet pickle
2 teaspoons sweet pickle juice
1/2 to 2/3 cup mayonnaise
1/2 to 1 teaspoon prepared mustard
1/4 to 1/2 teaspoon salt
1/8 teaspoon ground black pepper
PREPARATION:
Combine all ingredients in a bowl and stir gently to combine. Refrigerate until serving time.

I have opened up a new restaurant and I would like to add 3 or 4 different kinds of salad in my menu, please let me know what are the good recipes for salad….
Is there any special sauce ?

CHUTNEY CHICKEN SALAD

2 c. diced cooked chicken
1 (8 1/4 oz.) can sliced pineapple in unsweetened juice, drained and
diced
1 c. finely diced celery
1/4 c. sliced green onions
1/4 c. salted peanuts
Coarsely chopped, crisp salad greens

Toss together chicken, pineapple, celery, green onions and peanuts.
Add chutney, mayonnaise and mix well. Chill for 1-2 hours. Serve with
salad greens. Good served with potato chips and crisp bread, crackers
or hot rolls.

CHUTNEY DRESSING:

Mix 2/3 cup mayonnaise, 2 tablespoons lemon juice, 2 tablespoons
chopped mango or other chutney, 1 teaspoon curry powder and 1/4
teaspoon salt.
______________________________

BACON, APPLE, SPINACH SALAD

6 slice bacon, crisp and crumbled
1 lb. fresh spinach leaves, stems removed
1 apple, cored and sliced
3 green onions, thinly sliced
1/4 c. salted sunflower nuts or toasted almonds, sliced

DRESSING:

3 tbsp. white wine vinegar
1 tsp. sugar
1 tsp. Dijon mustard
Salt and black pepper to taste
1/4 c. olive oil

In a salad bowl, toss bacon with spinach, apple, and onions. In small
bowl, whisk together vinegar, sugar, mustard, salt, and pepper. Whisk
in the oil until blended. To serve, drizzle dressing over salad,
tossing well. Sprinkle with nuts. Serves 4.
________________________________

Shrimp and Mango Salad

Perfect for late spring or summer, this colorful salad makes a great
lunch or light supper. The spicy dressing is offset by the sweetness
of the mangoes and tomatoes.

3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tbsp fish sauce
1 tbsp soy or tamari sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges
PREPARATION:
Place shrimp, mango and green onions in a medium bowl. Whisk fish
sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour
over shrimp and mango mixture. Cover and refrigerate for 10 minutes.

Divide arugula between four salad plates or bowls. Top with one-
fourth of the shrimp and mango. Garnish edge of salad plate with
tomatoes.

Serves 4

Per Serving: Calories 150, Calories from Fat 17, Total Fat 1.9g (sat
0.3g), Cholesterol 128mg, Sodium 637mg, Carbohydrate 13.8g, Fiber
2.4g, Protein 19.5g

ROMAINE SALAD

 
Pick over the romaine carefully, breaking it from the stalk and discarding any unsightly leaves.

Let it lie in cold water a full hour.

Wash it thoroughly in cold water and dry it in a towel, being careful not to crush it.

Put it in a thin cloth and place it on ice.

Place several leaves attractively on a salad plate, breaking the larger ones if desired.

Over this pour French dressing.

ASPARAGUS SALAD

Arrange cooked asparagus on crisp lettuce leaves.

Garnish with hard-cooked egg cut into quarters lengthwise, and serve with French dressing.

CUCUMBER AND TOMATO SALAD

1. Choose firm, fresh cucumbers and tomatoes. Peel and slice the cucumbers, dropping the slices into ice water. Peel the tomatoes and cut into halves crosswise. Arrange the tomatoes and cucumbers on a bed of fresh lettuce and serve with French or boiled dressing. If desired, thinly sliced onions may be added.
2. Peel and chill medium sized tomatoes. Cut a slice from the top of each and remove some of the pulp. Sprinkle the inside with salt and turn upside down to drain for a half hour. Fill the centers with cucumbers cut into small dice and mixed with boiled dressing. Place on a lettuce leaf. Serve one tomato to each person.

POTATO SALAD

Cut cold boiled potatoes into thin slices or half-inch cubes. Moisten with French dressing and let stand a half hour or longer. Add chopped parsley and a little finely chopped onion. Arrange on a bed of lettuce leaves in a shallow dish. Garnish with slices of hard-cooked egg.
For variety diced cucumbers or celery cut into small pieces may be added.

BANANA SALAD

Remove the banana skin. Cut into halves lengthwise and again crosswise. Roll the pieces in chopped nuts. Serve on lettuce with a spoonful of boiled dressing

 
MIXED FRUIT SALAD

Remove the skin from one banana and cut into half-inch cubes. Peel two oranges, free from the white skin, and cut into pieces. Wash and remove the seeds from a quarter pound of white grapes and cut into halves. Break English walnut meats into small pieces. Mix all together lightly. Arrange individual salads on lettuce leaves and serve either with French or boiled dressing.

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Put in a salad-bowl a yolk of egg boiled hard; add a tablespoonful of oil, and make a paste of it; then add a few stalks of chervil chopped fine, a teaspoonful each of tunny and anchovy paste, a little French mustard, a small pickled cucumber chopped fine, the white of the egg chopped fine, and a little soy. Mix the whole well with two tablespoonfuls of wine vinegar ; then add two or three steamed potatoes sliced, a few slices of beet, same of celeriac, same of rampion, salt and Hungarian pepper to taste; toss gently twenty minutes, then serve.

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• 1 avocado pear
• 1 chopped shallot
• 1/2 pint (1 cupful) grapefruit pulp
• 1 teaspoonful salt
• 1 teaspoonful sugar
• 1 chopped green pepper
• 3 tablespoonfuls vinegar
• 1/2 pint (1 cup) chopped crisp celer
• 6 tablespoonfuls olive oil

Peel the pear with a silver knife and cut it into dice.
Put the pieces in a salad bowl, and mix with the grapefruit pulp and juice.
Put the shallot into a small bowl, add the salt, sugar, vinegar and oil.
Stir and mix well.
Then add the pepper.
Pour it over the pear and grapefruit, then mix and chill.
At serving time, add the celery, mixing it in gently.
Another Method. — Peel and cut an avocado pear, and then toss lightly with some grapefruit pulp and a few skinned and seeded grapes, using two silver forks for the purpose.
Chill the ingredients, and at serving time arrange on a bed of white, crisp lettuce leaves; then over all pour a fruit mayonnaise made as follows:
Beat up two yolks of eggs with two tablespoonfuls of sifted sugar, add slowly two tablespoonfuls of lemon-juice, stirring all the time, then gradually add two tablespoonfuls of sherry wine. Beat thoroughly with an egg-beater. Serve very cold.
Or put an avocado pear through a potato ricer, add onion-juice to taste, and fill into skinned tomato
shells. Garnish with slices of hard-cooked egg and serve on lettuce nests with mayonnaise dressing.

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Eggs and asparagus may be united in various forms, as baked eggs on asparagus. Cut cold boiled asparagus in small pieces and put in a buttered baking dish, season well, and drop eggs over the top without beating and bake till the eggs are cooked. Or, beat the eggs, add an equal amount of milk, have just enough liquid to cover the asparagus. Sprinkle the top with buttered crumbs and bake slowly like a custard. Asparagus omelet is made in a similar way, but cooked in a frying pan. Or an ordinary omelet may be cooked and hot tips of asparagus folded in when done. When there is not enough of the vegetable to serve alone, it may be used in these ways, or what is left from dinner one day, may be warmed over for breakfast the next. Cold asparagus may also be served with salad dressing, either alone or combined with salmon. If. as soon as boiled, it is put into cold water with a small quantity of vinegar, it will be green and firm. It may be served with any salad dressing. A simple and easily prepared dressing is made by melting one tablespoonful of butterand mixing with it one teaspoonful of made mustard, a little pepper and.salt and a dessertspoonful of vinegar; pour over the asparagus. The heads make a pretty garnish for salads and other dishes. Asparagus soup is both delicate and delicious. Cut the heads from a bundle of asparagus and cook them separately, cook the remainder in one pint of white stock or water. If the onion flavor is liked, cook two thin slices of onion in one teaspoonful of butter and add to the asparagus and stock. Cook one teaspoonful of flour in one teaspoonful of butter; add to the stock. After the stock has cooked half an hour, rub through a strainer and add one pint of hot milk or cream, season with salt and pepper, add the asparagus heads and serve. Asparagus sauce may be served with lamb cutlets, etc., and is made by adding the heads to any nicely flavored sauce, or straining the whole into tht sauce.

Learn an easy pasta salad recipe in this free online cooking video on how to make barbecue side dishes.

Duration : 0:1:17

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Famed T.V. personality Chef Donald McMillan C.E.C. A.A.C. demonstrates easy and simple recipes. For the recipe visit www.serestaurants.com and for kitchen and home decor items visit www.greatdealsontheweb2.com. Thank you from our kitchen to yours

Duration : 0:3:38

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