Browse our extensive collection of reviewed salad recipes.

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Browse our extensive collection of reviewed salad recipes.

Technorati Tags: healthy diet, salad recipe

tortellini toss

Tortellini Toss

Yields 2 servings.

6 ounces frozen uncooked tortellini
6 cherry tomatoes, halved
1/4 cup sliced scallions
6 ounces marinated artichoke hearts
1/4 cup creamy Italian dressing

Cook tortellini as directed on package. Drain; rinse with cold water until cool.

Drain the artichokes and cut them up. In a medium bowl combine tomatoes, onions, and artichoke hearts. Add cooked tortellini and salad dressing; toss gently to coat. Serve immediately.

Save a little money each month and at the end of the year youll be surprised at how little you have. — Ernest Haskins

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Coleslaw (T)

1/4 Head cabbage 1/2 t Celery seed 2 Carrots Fresh lime juice 1/2 Onion Kraft Miracle whip Free 2 Or 3 ribs celery 1/2 sm Can crushed pineapple Place cabbage, carrots, onion and celery in food proccessor and chop fine, add celery seed and process for another second or two. In large bowl combine veggies a squeeze or two of lime, pinapple ( undrained) and enough miracle whip to bind. From: age1@cornell.edu (Abi Eiger). Fatfree Digest [Volume 1 Issue 1] July 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Progress lies not in enhancing what is, but in advancing toward what will be. — Kahlil Gibran

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Carrot and Raisin Salad Ww

2 c Carrots; grated 1/2 c Crushed pineapple (no sugar) 2 tb Raisins 1 tb Lemon juice 1/4 c Low-fat yogurt 2 tb Reduced-calorie mayo 1 pk Equal (sweetener) 2 ts Coconut; shredded In medium bowl, combine carrots, pineapple, raisin,s and lemon juice. Using a wire whisk-in small bowl combine remaining ingredients except coconut; pour over carrot mixture and toss until well coated. Cover bowl with plastic wrap and refrigerate for at least 1 hour. Just before serving, toss again and sprinkle with coconut. 1 serving=2 vegetable, 1 1/2 fat. 1 fruit 1/4 milk 10 cal optional exchange 180 calories. 4 g protein; 5 g fat; 32 g CHO; 96 mg calcium, 196 mg sodium. 7 mg chol.

As men, we are all equal in the presence of death. — Publilius Syrus

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Brussels Sprouts with Walnuts

2 c Fresh Brussels sprouts; 1/4 c Walnuts; chopped 1 tb Margarine; 1/4 ts Ground nutmeg; Cut the sprouts in half and steam until tender. Meanwhile, saute the walnuts in the margarine until golden. Pour over the sprouts in a serving dish. Sprinkle on nutmeg. 1/4 recipe - 100 calories, 1 vegetable exchange, 1 1/2 fat 6 grams carbohydrate, 4 grams protein, 8 grams fat 44 mg sodium, 27 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93

The price of freedom of religion, or of speech, or of the press, is that we must put up with a good deal of rubbish. — Robert Jackson

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Sour Cream Cucumbers

1/2 ts Salt 1 tb Sugar 2 tb Cider vinegar 1 c Sour cream 2 tb Chives; chopped 2 tb Dill; fresh, chopped 1 ts Celery seed 2 Cucumbers; firm, unpeeled Dissolve salt and sugar in vinegar; add sour cream and stir until smooth. Add chives, dill, and celery seeds. Slice cucumbers paper thin, and combine with dressing. Chill 1 hour or more. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.

All mankind love a lover. — Ralph Waldo Emerson

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Sweet and Sour Potatoes

8 New Potatoes, Boiled In Skin 1 md Onion, Diced 1/4 ts Salt 1/4 ts Pepper 3/4 c Sugar 4 Bacon, Slices, Cut Up 3/4 c Vinegar Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce added to this is very good.

To defend ones self against fear is simply to ensure that one will, one day, be conquered by it fears must be faced. — James Arthur Baldwin

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• Homegrown Vegetables Hall of Fame II: Leaf Lettuce « Great Lakes …

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Peachtree Street Chicken Salad *** Nfxs18b

3 x Chicken breasts 1/2 c Pecans 2 x Med peaches, ripe 4 tb Mayonnaise 2 tb Sour cream 2 ts Lemon juice 3/4 ts Salt 1/4 ts Pepper 1 ts Brown sugar Place chicken in a saucepan, breast side down, in 1-1/2 in of water. Cover. Simmer for 20 mins until chicken is fork-tender. Cool. Cut into bite-size pieces. During this time, toast pecans at 350 for 10 mins. Remove. Coarsely break up. Pare peaches, if desired. Cut into 3/4in pieces. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt, pepper and brown sugar. Toss gently with the chicken, pecans and peaches. Serve on a green leaf lettuce.

We live in a rainbow of Chaos. — Paul Cezanne

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mexican charro beans

Mexican Charro Beans

3 cups pinto beans
9 cups water
1 clove garlic
1 cup raw pork shank or bacon, fried and cut up
1 large tomato
5 small green chiles
1/2 cup cilantro leaves
1 (12 ounce) can beer

Cook pinto beans in water and garlic. When beans are about half done, add the fried pork skins or bacon.

Cut up the tomatoes, onion, chiles and cilantro and saut? in 1 tablespoon oil. When all are tender, add to cooked beans. Add the beer. Cook an additional 15 minutes. Serve in bowls.

I would far rather be ignorant than wise in the foreboding of evil. — Aeschylus

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Mixed Greens & Herbs with Cumin

12 c Mixed greens; such as - Mustard, Arugula, - Watercress, Dandelion, - Kale, Spinach, Chard, - Escarole or others 4 lg Garlic cloves Salt 2 lg Handfuls Italian parsley -(leaves), chopped finely 1 Handfuls cilantro leaves, - (or more), chopped finely 3 tb Fruity olive oil 2 ts Paprika 2 ts Ground cumin 1 Lemon; cut in wedges MAKE A MIXTURE OF GREENS TO SUIT your taste. Cut away the stems and stalks and wash the leaves. Set the greens in a steamer, with the tougher greens on the bottom. Cover and steam until tender, about 10 minutes. Or, cook each type of green separately in boiling, salted water, until done. Let cool a few minutes in a colander, then squeeze out the extra liquid and chop roughly. Pound the garlic and 1/2 teaspoon salt together in a mortar until finely broken down, then add the parsley and cilantro and continue working until you have a rough paste. Or, combine the garlic, salt and herbs in a food processor and work until everything is fine. You may need to add a little olive oil. Warm the olive oil with the paprika and cumin. When it begins to smell good, add the herb paste and mix the 2 together. Next add the greens and cook everything together for a minute or so until any excess moisture has evaporated. Taste and season with salt, if necessary. Pile into a serving dish and garnish with the wedges of lemon. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

There are no passengers on spaceship earth. We are all crew. — Herbert Marshall McLuhan

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Curried Corn Salad

1 c Corn (fresh or canned) 1/2 c Diced red bell pepper 1 2 scallions, chopped 1/2 Cucumber, peeled, seeded, Chopped Spinach leaves (I didn Have any, used red leaf Lettuce instead) Dressing: 1 tb Cider vinegar 1 ts Curry spices (turmeric, Cumin, coriander, mixed) 1 ts Mustard Tabasco or cayenne pepper to Taste Mix dressing and pour over salad, allow to marinate a few minutes.

If you pump casually, you will pump forever. Pump hard to begin with and keep it up until you get that water flowing. Then a great deal will happen. — Zig Ziglar

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Smoked Turkey Delight (Xxxj77a)

———————————-DRESSING———————————- 1 c Mayonnaise 2 tb Lemon Juice 2 tb Whipping Cream 1 1/2 ts Salt 1 ts Wrights N.Hickory Seasoning 1/4 ts Curry Powder 1 ds Pepper ———————————–SALAD———————————– 4 c Smoked Turkey; cubed 1 c Seedless Grapes 2/3 c Sl. Water Chestnuts; halved 2/3 c Walnuts; coarsely chopped 1/2 c Celery; sliced thin Combine ingredients to make dressing, set aside. Combine the remaining ingredients. Pour dressing over turkey mixture and toss lightly. This recipe comes from a booklet “The Wright Choice”.

We are like children, who stand in need of masters to enlighten us and direct us and God has provided for this, by appointing his angels to be our teachers and guides. — Saint Thomas Aquinas

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Sm Stir Fry Veg Pockets

-VIVIAN THIELE 16 oz Frozen Stir Fry Vegetables -OR- 4 c Fresh Vegetables for -Stir Fry *****A COMBINATION OF****** ***ANY OF THE FOLLOWING**** Broccoli Carrots Water Chestnuts Green or Red Peppers Celery Mushrooms Pea Pods 2 tb Oil 4 Pita Pockets; whole -wheat preferably *********SAUCE************ 1/2 c Orange Juice 2 ts Cornstarch 2 tb Honey 1/4 ts Garlic Powder 1 tb Vinegar 1/4 ts Ground Ginger 1 tb Soy Sauce Prepare sauce by combining all ingredients in measuring cup. set aside. Heat large skillet or wok on medium high. Add oil. When oils hot, add vegetables and cook and stir until vegetables are tender but still crisp. Do not over cook. Add sauce and cook, stirring constantly until thick. Trim sides of pita bread and gently separate each into 2 layers. Brush outside of each half with oil if desired. Place 4 halves on grid oiled side down. Spoon vegetables on pita over each pocket. Top with remaining bread. Close lid and cook 3-5 minutes or until heated through and sealed.

There is no expedient to which a man will not go to avoid the labor of thinking. — Thomas Alva Edison

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dill and red pepper potato salad

Dill and Red Pepper Potato Salad

Posted by kdipaolo at recipegoldmine.com 7/6/01 9:19:34 pm

Dressing
1 (16 ounce) container nonfat sour cream
1/2 cup low-fat mayonnaise
1 (1 ounce) package ranch salad dressing mix
1/4 cup dried dill weed
2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano leaves

Salad
3 pounds red or white potatoes, boiled in their
    skins and chilled
1/2 medium-size red sweet pepper, diced
1 1/2 small yellow onions, diced
1/2 cup diced celery

Dressing: In a large mixing bowl whisk together all the dressing ingredients until combined. Set aside.

Salad: Cut the potatoes into 3/8-inch cubes. Place the cubed potatoes in the mixing bowl with the dressing and add the red pepper, onion and celery. Stir and fold until salad ingredients are completely coated. Cover and chill. Serve cold.

Why comes temptation, but for man to meet and master and crouch beneath his foot, and so be pedestaled in triumph — Robert Browning

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Asparagus with Egg, Garlic and Lemon Sauce

5 T Butter,unsalted 1 T Fresh garlic,minced 2 lb Asparagus,prepared* 1 Hard boiled egg,fine chopped 3 T Fresh lemon juice Salt 1 Black pepper,freshly ground 2 t Fresh tarragon,fine chopped * - stems peeled and fiberous ends removed. 1. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm. 2. Place asparagus in saucepan over medium heat. Add enough water to cover, simmer 3-5 minutes or until just tender. Remove from saucepan, pat dry and transfer to serving platter. Keep warm. 3. TO SERVE: Stir egg and lemon into reserved garlic butter. Pour over asparagus, season with salt and pepper and garnish with tarragon.

Don rule out working with your hands. It does not preclude using your head. — Andy Rooney

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Tofu Whipped Cream Topping

10 1/2 oz Firm tofu 1/4 c Vegetable oil 1/4 c Confectioners sugar 1/2 ts Lemon juice 1/4 ts Salt 1 tb Vanilla Combine all ingredients and blend in blender until smooth. Serve immediately or chill. DEEANNE at 14:52 EDT

Conquering any difficulty always gives one a secret joy, for it means pushing back a boundary-line and adding to ones liberty. — Henri Frdric Amiel

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Pistachio Salad

1 pk Pistachio pudding 1 cn Crushed pineapple and juice (Large can) 1 c Miniature marshmallows 1 lg Carton of Cool Whip Nuts Mix pudding, crushed pineapple and juice together. Add marshmallows. Add Cool Whip. Add sufficient nuts to topping. Mix well and refrigerate. Randy Rigg

If you ever drop your keys into a river of molten lava, let em go, because, man, they
e gone. — Jack Handey Deep Thoughts

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Suss-Saures Rotkraut (Sweet-And-Sour Red Cabba

1/4 c Butter 4 Apples; Med., Peel, Slice 1/2 Onion; Red, Chopped 1 Red Cabbage; Head,Fine Shred 1 c Red Wine 4 Cloves; Whole 1/3 c Brown Sugar 2 Bay Leaves 1/4 c Vinegar 1/4 c Butter Lemon Juice;Of 1/2 Med.Lemon Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.

Hitler and Mussolini were only the primary spokesmen for the attitude of domination and craving for power that are in the heart of almost everyone. Until the source is cleared, there will always be confusion and hate, wars and class antagonisms. — Jiddu Krishnamurti

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caponata

Caponata (Aubergine Salad)

1 pound eggplant, cut into cubes
2 tablespoons olive oil
4 stalks celery, sliced
1 onion, sliced
8 ounces tomatoes, peeled and chopped
2 tablespoons capers
2 tablespoons pine nuts
1 tablespoon granulated sugar
1/2 cup red wine vinegar
1/4 cup large green olives
Salt, to taste
Pepper, to taste

Sprinkle cubes of eggplant with salt and leave them in a colander to drain for 1 hour.

Dry them thoroughly on paper towels. Heat plenty of olive oil in a skillet and fry the eggplant until they are brown. Drain on paper towels.

Fry celery in the same oil as the eggplant and, when brown, remove from the pan. Add onion and cook until soft. Add tomatoes and cook gently for 10 minutes.

Add remaining ingredients, return the eggplant and celery to the pan, and simmer another 5 minutes. You may can this or serve it cold after making.

To can, pour into glass jars, seal and boil for 20 minutes. It will keep for months.

A good question is never answered. It is not a bolt to be tightened into place but a seed to be planted and to bear more seed toward the hope of greening the landscape of idea. — John Anthony Ciardi

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Oven-Baked Herb Potatoes

2 md Baking Potatoes 1 tb Vegetable Oil 1/2 ts Dried Thyme 1/2 ts Dried Oregano Slice the potatoes about 1/4 inch thick. Brush the slices with the vegetable oil. Place in a baking pan. Sprinkle with the thyme and oregano. Bake in a 400-degree oven for 15 to 20 minutes, or until tender. Serves 4

C makes it easy to shoot yourself in the foot. C++ makes it harder, but when you do, it blows away your whole leg. — Bjarne Stroustrup

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Cranberry-Stuffed Acorn Squash

2 md Acorn Squash 1 Apple, chopped 1/2 c Cranberries, fresh or Frozen, chopped 1 Orange, peeled and chopped 1/2 ts Ground Cinnamon 2 ts Honey -or- Equal Sweetener Cut the squash in half and remove the seeds. Combine the remaining ingredients, except the honey or sweetener. Fill the squash with the mixture. Drizzle the honey or sweetener over the squash. Place in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven. Remove the foil and continue baking until the squash is tender, about 20 minutes.

Her own mother lived the latter years of her life in the horrible suspicion that electricity was dripping invisibly all over the house. — James Thurber

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Almost Like Alans Potato Salad

7 ea Russet potatoes 1/3 c Cider vinegar 2/3 c Mayonnaise 1 1/2 tb Sugar 2 ea Hard-cooked eggs, sliced * 1 x Kosher salt to taste * Hard-cooked sliced eggs are optional. ========================================================================== Cook potatoes in their skin until tender but still firm. Peel potatoes while hot and cut into chunks; mix in vinegar. Add mayonnaise, sugar and eggs and celery, if desired. Season with salt to taste. Printed in the July 2, 1992 issue of the Los Angeles Daily News.

Life engenders life. Energy creates energy. It is by spending oneself that one becomes rich. — Sarah Bernhardt

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Cabbage Salad

4 c Chopped cabbage 1 ea Medium onion, chopped fine 1 pk Chinese noodles, discard fla 1 cn Baby shrimp - drained (optio 1/2 c Oil 1/4 c Vinegar 1 x Dash of soy sauce (optional) 1/4 c HONEY 1/4 c Sun flower seeds Wisk together oil, vinegar, and honey. Pour over all other ingredients. Mix well. Cover and let stand in refrigerator 24 hours. From Connecticut Honey by Eastern Connecticut Beekeepers Association with the support of The Connecticut Department of Agriculture No copyright shown

Id rather be lucky than good. — Lefty Gomez

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oven-fried eggplant

Oven-Fried Eggplant

2 eggplants, about 1 pound each
Flour
1 egg
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon black pepper
Seasoned fine dry bread crumbs
3 tomatoes, sliced
6 ounces mozzarella cheese, shredded

Cut eggplants into diagonal slices. Dredge in flour. Beat together egg, oil, salt and pepper. Dip eggplant slices in egg mixture, then in seasoned bread crumbs. Place in greased baking pan and cover with foil pierced with fork to make air vents. Bake at 400 degrees F for 15 minutes. Unwrap, top each slice of eggplant with a slice of tomato, and sprinkle with shredded cheese. Return to oven and bake 10 minutes longer, or until cheese is bubbly.

Serves 6.

We had the sky up there, and we used to lay on our backs and look up at them, and discuss whether they was made or just happened. — Mark Twain

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salad with raspberry dressing

Salad with Raspberry Dressing

Posted by artsycook at recipegoldmine.com

This salad is extremely addictive even though it sounds weird. The raspberry and artichoke has a sweet/sour kinda thing going on. We make the dressing all the time for "regular" salads.

1/3 cup salad oil
2 tablespoons raspberry vinegar
3 tablespoons granulated sugar
1 tablespoon sour cream
1 1/2 teaspoons Dijon mustard
1/2 cup fresh raspberries (or 1 package frozen, without syrup)
1 cup torn Romaine lettuce
1 cup torn green leaf lettuce
1 cup head lettuce
1 cup Bibb lettuce
1 (8 1/2 ounce) can baby artichokes, drained
1/2 cup walnuts, toasted

In a small bowl, combine oil, vinegar, sugar, sour cream, and Dijon mustard. Whisk until blended. Fold in raspberries, cover, and refrigerate 1 hour.

Cut the artichokes in bite size pieces and toss with the lettuce. Arrange the salad on serving plates and sprinkle with the walnuts. Drizzle the dressing over the salad and serve.

Great men of action … never mind on occasion being ridiculous in a sense it is part of their job, and at times they all are. A prophet or an achiever must never mind an occasional absurdity, it is an occupational risk. — Oswald Mosley

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Asparagus Maltaise

2 lb Asparagus 3 Egg yolks 2 tb Lemon juice 1/4 ts Salt 1/2 c Butter or margarine 1 ts Grated orange peel 3 tb Orange juice Snap tough ends from asparagus and discard. Place asparagus in 1 inch water in large skillet, bring to boil, reduce heat, cover and simmer until tender, 5 to 8 minutes. Blend egg yolks, lemon juice and salt in saucepan or top of double boiler. Add half of butter and stir constantly over low heat or boiling water until butter melts. Add remaining butter and continue stirring until it melts and sauce thickens. Stir in orange peel and juice. Drain asparagus and serve topped with sauce.

The excitement of learning separates youth from old age. As long as you
e learning you
e not old. — Rosalyn S. Yalow

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Potato-Cucumber Salad with Mango

2 tb Cumin seeds 2 tb Paprika 1 tb Coriander seeds 1 ts Cayenne pepper 1 tb Powdered ginger 1 tb Cinnamon 1 ts Powdered mustard 8 Red Bliss potatoes about the Size of golf balls 2 md Cucumbers 2 Firm mangoes (or papayas) 1/2 Red bell pepper, seeded 1/4 c Orange juice 2 tb Minced ginger 2 tb Fresh lemon juice 1/4 c Chopped fresh mint Salt and freshly ground Black pepper to taste 1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small saut? pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle. Set aside. 2. Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes. Drain, allow to cool to room temperature and cut in thirds. 3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the halves into half-inch slices. Peel and pit the mangoes and cut the flesh into bite-sized chunks. Cut the half bell pepper into thin strips. 4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture. (Place remaining spice mixture in a tightly covered container and store in a cool, dark place for use in other dishes.) Toss well, season to taste with salt and pepper, toss again, and serve.

Theres nothing noble in being superior to your fellow men. True nobility is being superior to your former self. — Ernest Hemingway

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Shredded Yellow Squash

1 lb Yellow Squash, Coarsely Shredded 1 ts Margarine 1/4 ts Dried Oregano 1/8 ts <A class=iAs style=”PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid; BACKGROUND Too much sensibility creates unhappiness too much insensibility leads to crime. — Charles Maurice de Talleyrand Also check out Homegrown Vegetables Hall of Fame II: Leaf Lettuce « Great Lakes … Technorati Tags: vegetables ]]> http://salad-recipes.healthy-diets-today.info/vegetables/shredded-yellow-squash/feed/ http://salad-recipes.healthy-diets-today.info/vegetables/fresh-beets-with-orange-sauce/ http://salad-recipes.healthy-diets-today.info/vegetables/fresh-beets-with-orange-sauce/#comments Thu, 27 Aug 2009 05:47:26 +0000 admin fresh-beets-with-orange-sauce fresh beets with orange sauce Fresh Beets with Orange Sauce 2 pounds fresh beets Salt Cut tops off beets, leaving 1 inch of stem and root end. Boil in salted water, covered, for 45 to 60 minutes or until tender. Drain and cut tops off. Slip off skins of beets and slice. Place in hot Orange Sauce and serve. Orange Sauce 1/4 cup granulated sugar 1/2 cup orange juice 2 tablespoons lemon juice 1/2 teaspoon salt 1 teaspoon grated orange rind 2 tablespoons margarine 1 tablespoon cornstarch Mix all ingredients and cook in double boiler until cornstarch turns clear. Ive been rich and Ive been poor. Rich is better. — Sophie Tucker Technorati Tags: beet recipes, beets ]]> http://salad-recipes.healthy-diets-today.info/vegetables/fresh-beets-with-orange-sauce/feed/ http://salad-recipes.healthy-diets-today.info/vegetables/grannys-candied-pumpkin/ http://salad-recipes.healthy-diets-today.info/vegetables/grannys-candied-pumpkin/#comments Wed, 26 Aug 2009 06:53:56 +0000 admin Grannys-Candied-Pumpkin Grannys Candied Pumpkin 10 c Thinly cubed pumpkin 2 c <A class=iAs style=”PADDING-BOTTOM: 1px; COLOR: darkgreen; BO Like its politicians and its wars, society has the teenagers it deserves. — J. B. Priestley Also check out Homegrown Vegetables Hall of Fame II: Leaf Lettuce « Great Lakes … Technorati Tags: vegetables ]]> http://salad-recipes.healthy-diets-today.info/vegetables/grannys-candied-pumpkin/feed/ http://salad-recipes.healthy-diets-today.info/salads/smoked-turkey-delight/ http://salad-recipes.healthy-diets-today.info/salads/smoked-turkey-delight/#comments Wed, 26 Aug 2009 04:47:27 +0000 admin Smoked-Turkey-Delight Smoked Turkey Delight ———————————-DRESSING———————————- 1 c Mayonnaise 2 tb Lemon Juice 2 tb Whipping Cream 1 1/2 ts Salt 1 ts Wrights N.Hickory Seasoning 1/4 ts Curry Powder 1 ds Pepper ———————————–SALAD———————————– 4 c Smoked Turkey; cubed 1 c Seedless Grapes 2/3 c Sl. Water Chestnuts; halved 2/3 c Walnuts; coarsely chopped 1/2 c Celery; sliced thin Combine ingredients to make dressing, set aside. Combine the remaining ingredients. Pour dressing over turkey mixture and toss lightly. This recipe comes from a booklet “The Wright Choice”. Grief is the agony of an instant, the indulgence of grief the blunder of a life. — Benjamin Disraeli Also check out Technorati Tags: salad ]]> http://salad-recipes.healthy-diets-today.info/salads/smoked-turkey-delight/feed/ http://salad-recipes.healthy-diets-today.info/vegetables/spinach-cooked-in-a-bihari-style/ http://salad-recipes.healthy-diets-today.info/vegetables/spinach-cooked-in-a-bihari-style/#comments Tue, 25 Aug 2009 23:02:07 +0000 admin Spinach-Cooked-In-a-Bihari-Style Spinach Cooked In a Bihari Style 1 1/2 lb Fresh spinach - washed and trimmed 1/2 ts Freshly grated fresh ginger 1 Garlic clove; mashed 1/2 ts Minced fresh hot green chili -(very finely minced) 1/2 ts Salt 2 tb Very finely minced cilantro 2 tb Mustard oil This dish, traditionally made with mixed greens such as spinach and mustard, resembles an Italian pesto, though it is much thicker in consistency. In place of olive oil, mustard oil is used, and apart from the taste of the greens themselves, the other strong flavors include raw garlic, raw ginger, green chilis, and cilantro. If you can obtain the pungent golden mustard oil which is called for in this recipe (available in Chinese as well as Indian groceries), steep 1/2 teaspoon powdered dried mustard in 2 tablespoons of vegetable oil. In Northern India, this dish is eaten at room temperature for breakfast, along with fried bread and tea. While raw garlic may seem alarming first thing in the morning, Indians consider it a medicinal necessity, and many swallow a crushed clove every day. DIRECTIONS: ========== Bring 4 quarts of water to a rolling boil in a large pot. Add spinach and cook on high heat for 1 to 2 minutes, or until wilted. Drain, rinse under cold water, and squeeze out as much liquid as you can easily. Put spinach in food processor or blender with 2 tablespoons water and blend until smooth. This will result in a fairly thick paste. Put in a serving bowl. Whisk together ginger, garlic, green chili, salt, cilantro, and oil. Pour this dressing over the spinach and mix thoroughly. Source: (C) 1981 Madhur Jaffrey The Herb Companion - February/March 1993 Typed for you by Karen Mintzias He who knows enough is enough will always have enough. — Lao Tzu Also check out Homegrown Vegetables Hall of Fame II: Leaf Lettuce « Great Lakes … Technorati Tags: vegetables ]]> http://salad-recipes.healthy-diets-today.info/vegetables/spinach-cooked-in-a-bihari-style/feed/ http://salad-recipes.healthy-diets-today.info/vegetables/sweet-potato-pie-no-1/ http://salad-recipes.healthy-diets-today.info/vegetables/sweet-potato-pie-no-1/#comments Tue, 25 Aug 2009 15:10:45 +0000 admin Sweet-Potato-Pie-No-1 Sweet Potato Pie No. 1 16809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F23368%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=72&u_java=true” /><!– spanned It is unfortunate, considering that enthusiasm moves the world, that so few enthusiasts can be trusted to tell the truth. — Stanley Baldwin Also check out Homegrown Vegetables Hall of Fame II: Leaf Lettuce « Great Lakes … Technorati Tags: vegetables ]]>http://salad-recipes.healthy-diets-today.info/vegetables/sweet-potato-pie-no-1/feed/ http://salad-recipes.healthy-diets-today.info/vegetables/pork-with-cumin/ http://salad-recipes.healthy-diets-today.info/vegetables/pork-with-cumin/#comments Tue, 25 Aug 2009 14:09:34 +0000 admin Pork-with-Cumin Pork with Cumin Ingredients 6 cup sweet potatoes 2 cup sugar 4 teaspoon cinnamon 1 teaspoon salt 1 cup evaporated milk 8 oz butter 2 each eggs, beaten 2 teaspoon vanilla 2 each 9-inch pie crusts Directions: 2 lb Pork Shoulder; Boneless, * 1/4 c Unbleached Flour 1/2 c Vegetable Oil 1/2 c Onion; Chopped, 1 Medium 2 Bacon; Slices, cut up 1/2 c Water 2 tb Orange Juice 2 tb Lime Juice 2 tb Chicken Bouillon; (Dry) 2 tb Cumin Seed 1 ts Oregano Leaves; Dried 1/2 ts Salt 1/4 ts Pepper 4 c Tomatoes; Chopped, 4 Medium 2 c Potatoes; Diced ** 1/2 c Dairy Sour Cream * Pork shoulder should be cut up into 1-inch cubes. ** Potatoes can be pared or unpared. Coat pork with the flour. Heat oil in 10-inch skillet until hot. Cook and stir pork in oil over medium heat until brown. Remove pork with slotted spoon and drain. Cook and stir onion and bacon in the same skillet until bacon is crisp. Stir in the pork and the remaining ingredients except the sour cream. Heat to boiling, then reduce heat. Cover and simmer until pork is done, about 45 minutes. Stir in sour cream and heat until hot. Serve. We are what we repeatedly do. Excellence, then, is not an act, but a habit. — Aristotle Also check out Homegrown Vegetables Hall of Fame II: Leaf Lettuce « Great Lakes … Technorati Tags: vegetables ]]> http://salad-recipes.healthy-diets-today.info/vegetables/pork-with-cumin/feed/ http://salad-recipes.healthy-diets-today.info/vegetables/corn-nuggets/ http://salad-recipes.healthy-diets-today.info/vegetables/corn-nuggets/#comments Tue, 25 Aug 2009 12:40:54 +0000 admin corn-nuggets corn nuggets Corn Nuggets 2 eggs 1 cup milk 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons shortening 1 teaspoon granulated sugar 1/4 teaspoon paprika 2 cups drained whole kernel corn Beat eggs, and stir in remaining ingredients. Drop from a spoon into deep fat and fry until brown. Many wealthy people are little more than janitors of their possessions. — Frank Lloyd Wright Technorati Tags: corn recipes, corn ]]> http://salad-recipes.healthy-diets-today.info/vegetables/corn-nuggets/feed/ http://salad-recipes.healthy-diets-today.info/vegetables/pickled-eggs-and-red-beets/ http://salad-recipes.healthy-diets-today.info/vegetables/pickled-eggs-and-red-beets/#comments Tue, 25 Aug 2009 09:51:10 +0000 admin Pickled-Eggs-and-Red-Beets Pickled Eggs and Red Beets 1 x Beets 1 x Egg, hard boiled 1/4 c Brown sugar 1/2 c Vinegar 1/2 c Water, cold 1 ea Cinnamon, stick 3 ea Cloves, whole Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Love is the strongest force the world possesses, and yet it is the Greatness of a road leading towards the unknown. — Charles De Gaulle Also check out Homegrown Vegetables Hall of Fame II: Leaf Lettuce « Great Lakes … Technorati Tags: vegetables ]]> http://salad-recipes.healthy-diets-today.info/vegetables/pickled-eggs-and-red-beets/feed/ http://salad-recipes.healthy-diets-today.info/salads/pink-velvet-dressing/ http://salad-recipes.healthy-diets-today.info/salads/pink-velvet-dressing/#comments Tue, 25 Aug 2009 00:09:13 +0000 admin pink-velvet-dressing pink velvet dressing Pink Velvet Dressing 2 tablespoons Dijon mustard 3 tablespoons red wine vinegar 1 1/4 cups olive oil 1 egg white 1/4 cup chopped parsley 1 tablespoon fresh lemon juice 2 tablespoons dry red wine Salt and freshly-ground pepper,     to taste Combine mustard and vinegar in a blender. Turn on blender at low speed and gradually ad 1/4 cup of the oil. Add egg white and continue mixing. Gradually add remaining oil while blending. Remove from blender and add parsley, lemon juice, red wine and seasonings. One kernel is felt in a hogshead one drop of water helps to swell the ocean a spark of fire helps to give light to the world. None are too small, too feeble, too poor to be of service. Think of this and act. — Hannah More Also check out curried bowtie salad | curried bowtie salad recipe | pasta salad … An Inspired Cobb Salad | Recipes, restaurant and product reviews … My new salad dressing: Spicy Korean Technorati Tags: recipe goldmine salads, vegetable salad dressing recipes , vegetable salad dressing ]]> http://salad-recipes.healthy-diets-today.info/salads/pink-velvet-dressing/feed/ http://salad-recipes.healthy-diets-today.info/salads/grilled-potato-salad/ http://salad-recipes.healthy-diets-today.info/salads/grilled-potato-salad/#comments Mon, 24 Aug 2009 19:22:08 +0000 admin grilled-potato-salad grilled potato salad Grilled Potato Salad Posted by kdipaolo at recipegoldmine.com May 24, 2001 2 pounds new potatoes, cut in half 2 red or green peppers cut in 2-inch chunks Parsley, finely chopped 1/2 cup olive oil, divided (I used less by drizzling     on oil to coat as I tossed potatoes and     omitting it from the dressing) 2 teaspoons Dijon mustard 2 tablespoons white wine vinegar Season to taste (fresh pepper, salt) In medium bowl, toss potatoes and pepper with 2 tablespoons oil and the parsley. Thread vegetables onto wooden skewers and place on grill 4 - 6 inches from coals. Cook turning occasionally, until potatoes are lightly brown and tender (about 15 minutes). Remove vegetables from skewers and set aside. In bowl, blend mustard, vinegar, remaining oil and seasoning with whisk. Add in vegetables and toss to coat. Be very circumspect in the choice of thy company. In the society of thine equals thou shalt enjoy more pleasure in the society of thy superiors thou shalt find more profit. To be the best in the company is the way to grow worse. — Francis Quarles Also check out RssFood : 24 Hour Vegetable Salad Technorati Tags: fourth of july recipes , memorial day recipes, vegetable salad recipes , vegetable salad ]]> http://salad-recipes.healthy-diets-today.info/salads/grilled-potato-salad/feed/ http://salad-recipes.healthy-diets-today.info/vegetables/welsh-rabbit-with-beer-nothing-to-do-with-wales-not-a-har/ http://salad-recipes.healthy-diets-today.info/vegetables/welsh-rabbit-with-beer-nothing-to-do-with-wales-not-a-har/#comments Mon, 24 Aug 2009 16:29:25 +0000 admin Welsh-Rabbit-with-Beer-Nothing-To-Do-with-Wales-Not-a-Har Welsh Rabbit with Beer (Nothing To Do with Wales & Not a Har 1 tb Butter 1 lb Sharp cheddar cheese,grated 3/4 c Beer Dash of cayenne pepper OR Tabasco 1 ts Dry mustard 1/2 ts Salt 1/2 ts Worcestershire sauce 1 Egg, slightly beaten 8 Slices warm toast, each Halved In the top of a double boiler set over hot,not boiling,water,melt butter.Add cheese and all but 1 tbsp. of the beer.Cook,stirring constantly,until cheese has melted and the mixture is smooth.Combine seasonings with remaining beer and stir into cheese.Beat a little of the hot mixture into the beaten egg to prevent curdling before adding the egg mixture to the melted cheese.Stir to combine. Arrange 4 triangles of toast on each plate and top immediately with 1/4 of the rabbit.Alternatives:Top each piece of toast with a very thin slice of baked Virginia ham before pouring on the melted cheese. Substitute boiled tomato halves,steamed asparagus or broccoli,toasted English muffins or corn muffins for the toast.Serves 4. Life is unbearable, but death is not so pleasant either. — Assyrian Proverb Also check out Homegrown Vegetables Hall of Fame II: Leaf Lettuce « Great Lakes … Technorati Tags: vegetables ]]> http://salad-recipes.healthy-diets-today.info/vegetables/welsh-rabbit-with-beer-nothing-to-do-with-wales-not-a-har/feed/ http://salad-recipes.healthy-diets-today.info/salads/vegetable-jello/ http://salad-recipes.healthy-diets-today.info/salads/vegetable-jello/#comments Mon, 24 Aug 2009 11:40:20 +0000 admin Vegetable-Jello Vegetable Jello 1 pk 4 oz- Orange or Lime Jello 3/4 c Boiling water 1/2 c Cold water Ice Cubes 1 tb Lemon juice (optional) 1/2 c Sliced celery 1/2 c Shredded carrot 1/2 c Chopped cabbage Completely dissolve gelatin in boiling water. Combine cold water and the ice cubes to make 1 1/4 cups. Add to gelatin with lemon juice, stirring until slightly thickened. Remove any unmelted ice. Fold in vegetables. Spoon into individual dessert cups. Chill until set - about 30 minutes. Additional Combinations: Along with the sliced celery try grated carrots and golden raisins; or chopped cucumber and chopped pimientos; or drained mandarin orange sections and chopped green pepper. Or possibly use the celery and chopped cabbage, chopped apple or sliced ripe or green pitted olives. == Courtesy of Dale & Gail Shipp, Columbia Md. == Talking with you is sort of the conversational equivalent of an out of body experience. — Bill Watterson Also check out Technorati Tags: salad ]]> http://salad-recipes.healthy-diets-today.info/salads/vegetable-jello/feed/ http://salad-recipes.healthy-diets-today.info/salads/ranch-tuna-macaroni-salad/ http://salad-recipes.healthy-diets-today.info/salads/ranch-tuna-macaroni-salad/#comments Mon, 24 Aug 2009 04:30:51 +0000 admin ranch-tuna-macaroni-salad ranch tuna macaroni salad Ranch Tuna Macaroni Salad 2 (6 ounce) cans tuna 4 (12 ounce) cups dry macaroni 2 cups ranch dressing (your own or bottled) 1/2 cup diced red onions 1 cup diced celery 1/2 teaspoon pepper 4 hard boiled eggs, coarsely chopped Cook the macaroni according to directions on package. Add remaining ingredients and mix thoroughly. Chill before serving. Im not running, and Im not walking fast. Im going where I need to be. — Johnny McEntyre Also check out curried bowtie salad | curried bowtie salad recipe | pasta salad … Technorati Tags: recipe goldmine salads, seafood salad ]]> http://salad-recipes.healthy-diets-today.info/salads/ranch-tuna-macaroni-salad/feed/ http://salad-recipes.healthy-diets-today.info/salads/easter-bunny-salad/ http://salad-recipes.healthy-diets-today.info/salads/easter-bunny-salad/#comments Sun, 23 Aug 2009 22:05:15 +0000 admin easter-bunny-salad easter bunny salad Easter Bunny Salad Lettuce 1 can pear halves Whole cloves Almond halves Cottage cheese Put a lettuce leaf on a plate. Lay half a pear on lettuce flat side down. And place a clove on each side of the narrow part of the pear for eyes (2 cloves). And two almond halves for the ears. And 1 teaspoon cottage cheese for a tail. Music is a discipline, and a mistress of order and good manners, she makes the people milder and gentler, more moral and more reasonable. — Martin Luther Also check out Our Favorite Easter Recipes | Chew On That Technorati Tags: easter recipes , Easter ]]> http://salad-recipes.healthy-diets-today.info/salads/easter-bunny-salad/feed/ http://salad-recipes.healthy-diets-today.info/salads/caesar-potato-salad/ http://salad-recipes.healthy-diets-today.info/salads/caesar-potato-salad/#comments Sun, 23 Aug 2009 04:37:40 +0000 admin caesar-potato-salad caesar potato salad Caesar Potato Salad Posted by kdipaolo at recipegoldmine.com 7/10/01 8:31:26 pm Note: If making ahead, add enough chicken broth to moisten to desired texture before serving. Makes: 6 servings 2 1/2 pounds (about 8 red thin-skinned     potatoes, scrubbed 2 cloves garlic, minced 1 teaspoon Worcestershire 2 teaspoons Dijon mustard 3 tablespoons fresh lemon juice 1 tablespoon red wine vinegar 4 anchovy fillets, minced, plus about 5 whole     fillets for garnish (about 1 ounce total) 1/4 cup grated parmesan cheese 1 tablespoon minced fresh parsley Salt and pepper In a 5- to 6-quart pan, bring 3 quarts water to a boil. Add potatoes, cover, and cook over medium heat until potatoes are just tender when pierced, 30 to 40 minutes. Remove all but one potato from cooking water; immerse in cold water. When cool, cut potatoes into 1/2-inch-wide slices. Continue to cook remaining potato over medium heat until very soft when pierced, and skin has begun to peel away, 5 to 10 minutes. Remove potato and cut in half; slice 1 half and add to the other sliced potatoes. Immerse remaining half in cold water until cool to touch, about 3 minutes; peel, cut in half again, and place in a blender with 1/2 cup of the cooking water. Whirl until smooth. Place in a small bowl; immerse bowl just to the rim in cold water until potato puree is cool. In a medium bowl, combine minced garlic, Worcestershire, Dijon mustard, lemon juice, red wine vinegar, and minced anchovies. Mix in 2/3 cup of the cooled potato puree; pour over sliced potatoes. (Discard remaining puree or reserve for another use.) Add grated parmesan cheese; gently mix to coat potatoes. Garnish with minced parsley and whole anchovy fillets. Add salt and pepper to taste. Serve, or if making ahead, chill up to 1 day. Per serving: 184 cal., 8.7% (16 cal.) from fat; 6.5 g protein; 1.8 g fat (0.7 g sat.); 35 g carbo.; 300 mg sodium; 5.2 mg chol. It is better to conquer yourself than to win a thousand battles. Then the victory is yours. It cannot be taken from you, not by angels or by demons, heaven or hell. — Buddha Also check out RssFood : 24 Hour Vegetable Salad Technorati Tags: fourth of july recipes , memorial day recipes, vegetable salad recipes , vegetable salad ]]> http://salad-recipes.healthy-diets-today.info/salads/caesar-potato-salad/feed/ http://salad-recipes.healthy-diets-today.info/salads/tender-greens-with-prosciutto-croutons-and-walnut-oil-vina/ http://salad-recipes.healthy-diets-today.info/salads/tender-greens-with-prosciutto-croutons-and-walnut-oil-vina/#comments Sun, 23 Aug 2009 02:03:10 +0000 admin Tender-Greens-with-Prosciutto-Croutons-and-Walnut-Oil-Vina Tender Greens with Prosciutto, Croutons and Walnut Oil Vina INGREDIENTS: 1/2 c Walnut oil 3 md Garlic cloves, peeled and -crushed 1 c Bread cubes (1/2 inch) 1 pn Plus 1/8 tsp pepper 1 tb Red wine vinegar with 5 to -6% acidity 1 1/2 ts Rich chicken stock or canned -low-sodium broth 1 1/2 ts Dry white wine 4 sl Prosciutto (paper thin) 6 c Mild greens, loosely packed -(Bibb, Boston, or Red-leaf lettuce) Servings: 2 DIRECTIONS: In a heavy medium skillet, heat 1/4 cup of the walnut oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 10 minutes. Remover and discard the garlic. Increase the heat to moderately high. Add the bread cubes and saute, turning, until golden brown and crisp on all sides, about 5 minutes. Season with a pinch each of salt and pepper and drain on paper towels; set aside. In a small bowl, whisk the vinegar, chicken stock and wine. Add the remaining 1/8 tsp each of salt and pepper, then gradually whisk in the remaining 1/4 cup walnut oil. Cut each slice of prosciutto into 4 lengthwise strips. In a large bowl, lightly coat the greens with the dressing. Add the croutons and toss well. Place the salad on 2 large dinner plates and arrange the prosciutto strips decoratively on top. Serve immediately. Source: Food & Wine magazine, 10/90 From: Sallie Austin To a philosopher all news, as it is called, is gossip, an they who edit and read it are old women over their tea. — Henry David Thoreau Also check out Technorati Tags: salad ]]> http://salad-recipes.healthy-diets-today.info/salads/tender-greens-with-prosciutto-croutons-and-walnut-oil-vina/feed/ http://salad-recipes.healthy-diets-today.info/vegetables/chili-onion-rings/ http://salad-recipes.healthy-diets-today.info/vegetables/chili-onion-rings/#comments Sun, 23 Aug 2009 00:31:35 +0000 admin chili-onion-rings chili onion rings Chili Onion Rings 3 large Vidalia, Walla Walla or Texas 1015 onions 3 to 4 cups buttermilk 2 cups all-purpose flour 2 teaspoons salt 1 teaspoon ground dried red chile 1 teaspoon sugar (if you are not using sweet onions) Peanut oil (for deep frying) Cut the onions into 1/4-inch slices. In a non-reactive dish, soak onions in buttermilk for 30 to 60 minutes. In a brown paper bag, combine flour, salt, chili powder, chile and, if needed, sugar. Drain onions, and dredge them in the seasoned flour. Pour at least 4 inches of oil into a heavy saucepan at least twice that deep. Heat oil to 375 degrees F. If the oil smokes before reaching the correct temperature, it cannot be used for deep frying. Use only fresh, unused oil. Fry the onion in batches, about 2 to 3 minutes, or until they are golden. For the crispiest results, drain onions on paper towels and spread them on a serving platter. Don pile them into a basket, where they are likely to get soggy. Serve immediately. Serves 4. Nothing is so admirable in politics as a short memory. — John Kenneth Galbraith Also check out Technorati Tags: onion recipes, onions ]]> http://salad-recipes.healthy-diets-today.info/vegetables/chili-onion-rings/feed/ http://salad-recipes.healthy-diets-today.info/salads/french-green-salad-with-basil-shiitake/ http://salad-recipes.healthy-diets-today.info/salads/french-green-salad-with-basil-shiitake/#comments Sat, 22 Aug 2009 17:34:11 +0000 admin French-Green-Salad-with-Basil-Shiitake French Green Salad with Basil Shiitake 1 Butter lettuce,large 3 c Spinach leaves 4 1/2 tb Oilve oil,extra-virgin 1/2 tb Lemon juice 1 Garlic clove,small,pressed 1/2 ts Mustard,Dijon-style Seasoned salt(opt) 2 c Shiitake mushrooms,sliced 1/4 c Basil leaves,fresh 1 ds Sea salt(opt) 1. Wash and thoroughly dry the lettuch and spinach. In large salad bowl, use a wire whisk to whip 4 T. olive oil, lemon juice, garlic, mustard and seasoned salt to taste until thick and yellow. Set aside. 2. Place remaining 1/2 T. oil and shiitake in a skillet. Saute, stirring to prevent scorching, then add any reserved shiitake soaking water as 20 to 30 minutes. 3. Tear lettuce and spinach into bite-size pieces, into dressing salad bowl, removing heavy center stalks from lettuce. Toss well. Serve on individual plates with a large spoonful of basil shiitake as a topping. A loving person lives in a loving world. A hostile person lives in a hostile world. Everyone you meet is your mirror. — Ken Jr. Keyes Also check out Technorati Tags: salad ]]> http://salad-recipes.healthy-diets-today.info/salads/french-green-salad-with-basil-shiitake/feed/ http://salad-recipes.healthy-diets-today.info/salads/spinach-salad-with-honey-mustard-dressing/ http://salad-recipes.healthy-diets-today.info/salads/spinach-salad-with-honey-mustard-dressing/#comments Sat, 22 Aug 2009 17:18:58 +0000 admin spinach-salad-with-honey-mustard-dressing spinach salad with honey mustard dressing Spinach Salad with Honey Mustard Dressing Posted by Darlene at recipegoldmine.com 2/4/2002 2:45 pm A favorite of Buzz & Vicki! 8 cups fresh spinach coarsely torn or baby spinach 5 egg yolks 1 tablespoon red wine vinegar 3/4 quart salad oil 1 lemon squeeze for juice 1 tablespoon boiling water 1/4 cup poppy seeds 1/2 cup Dijon mustard 1 cup yellow mustard 1/2 cup honey 1 teaspoon fresh tarragon chopped 1 lemon 1 dash red wine vinegar 1 dash salt to taste 1 dash black pepper to taste Mayonnaise: Whip 5 egg yolks with 1 tablespoon red wine vinegar, and the juice of one lemon, until frothy. SLOWLY add the 3/4-quart salad oil and 1 tablespoon boiling water while constantly whipping the mixture. Dressing: Take one quart of the mayonnaise you have made, and stir in the 2 types of mustard, 1/2 to 1 cup honey (adjust to your taste), tarragon, dash red wine vinegar, juice of one lemon, poppy seed, and salt/pepper to taste. Stir until thoroughly blended. GARNISH WITH ANY OF THE BELOW: Crumbled, cooked bacon Crumbled hard boiled eggs Sections of mandarin oranges French fried onion bits Toasted sunflower seeds Toasted pumpkin seeds Bean sprouts Champagne grapes Per serving: 896 Calories; 89g Fat (86% calories from fat); 6g Protein; 26g Carbohydrate; 133mg Cholesterol; 636mg Sodium All great deeds and all great thoughts have a ridiculous beginning. Great works are often born on a street corner or in a restaurants revolving door. — Albert Camus Also check out RssFood : 24 Hour Vegetable Salad Technorati Tags: vegetable salad recipes , vegetable salad ]]> http://salad-recipes.healthy-diets-today.info/salads/spinach-salad-with-honey-mustard-dressing/feed/ http://salad-recipes.healthy-diets-today.info/vegetables/masala-brinjals/ http://salad-recipes.healthy-diets-today.info/vegetables/masala-brinjals/#comments Sat, 22 Aug 2009 08:10:12 +0000 admin Masala-Brinjals Masala Brinjals 250 g Small brinjals (eggplants) 1 ts Ground cumin seeds 1 ts Crushed pomegranate seeds 1/2 ts Turmeric powder 1/2 ts Garam masala 2 tb Ghee or oil 2 lg Tomatoes; blanched & sliced 1 lg Onion; minced 1 1-inch piece of ginger – minced Salt; to taste Chili powder; to taste 4 Green chilies; minced 1 Handful of sliced coriander – (leaves) Mix together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder. Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through. Stuff spice mixture into cuts, and set aside. Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft. Add tomatoes, chilies, coriander and salt and cook until ghee separates. Place stuffed eggplants over, adding a little hot water to the pan, then cover tightly and cook over low heat, stirring occasionally, until eggplant is done. Serve hot. The roses, the lovely notes, the dining and dancing are all welcome and splendid. But when the Godiva is gone, the gift of real love is having someone wholl go the distance with you. Someone who, when the wedding day limo breaks down, is willing to share a seat on the bus. — Oprah Winfrey Also check out Homegrown Vegetables Hall of Fame II: Leaf Lettuce « Great Lakes … Technorati Tags: vegetables ]]> http://salad-recipes.healthy-diets-today.info/vegetables/masala-brinjals/feed/ http://salad-recipes.healthy-diets-today.info/salads/vermont-spinach-salad/ http://salad-recipes.healthy-diets-today.info/salads/vermont-spinach-salad/#comments Sat, 22 Aug 2009 07:36:49 +0000 admin Vermont-Spinach-Salad Vermont Spinach Salad 1/2 lb Spinach 1 sm Bermuda onion; sliced 1/4 c Celery; diced 1/4 c Olive oil 2 tb Tarragon vinegar 1 1/2 ts Salt 1 sm Clove of garlic; pressed 1/4 ts Ground pepper 1/4 ts Monosodium glutamate; - optional 4 Eggs; hard-cooked, diced Tear spinach into bite size pieces, arange in salad bowl. Add onion and celery. Chill. Toss spinach mixture with oil until leaves are well coated. Combine vinegar, salt, garlic, pepper and msg, blending well. Pour over spinach mixture, add eggs. Toss well, serve immediatley. In youth we learn in age we understand. — Marie Ebner von Eschenbach Also check out Technorati Tags: salad ]]> http://salad-recipes.healthy-diets-today.info/salads/vermont-spinach-salad/feed/