LOOKING for: Cucumber salad
jennieboyer
10 years ago
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iris_gal
10 years agoRelated Discussions
LOOKING for: salad dressing
Comments (12)You can use either extra virgin olive oil or the light olive oils (like Bertolli's) in salad dressings. Here are a few vinaigrette recipes and a couple of different dressings. Ann Greek Salad dressing 3 Tablespoons red wine vinegar 1/4 teaspoon sugar 1 tsp marjoram leaves or oregano 1/4 cup extra virgin olive oil fine sea salt or Kosher salt freshly ground black pepper (several grinds) Whisk together the vinegar and sugar; add marjoram (or oregano) and blend. While whisking, slowly add the olive oil. Season with salt and pepper to taste. This is great over a bowl of tomato chunks, red onion slices, cucumber chunks (seeded & peeled), green bell and red bell pepper chunks, some pitted Kalamata olives, some feta cheese and (optional) a sprinkling of chopped flat leaf parsley. Before adding the dressing, sprinkle some fresh lemon juice over the salad. Vinaigrette 3 Tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil salt and pepper Whisk the mustard into the vinegar and blend. Pour oil into mixture while whisking. Season with salt and pepper. a Light Citrus Vinaigrette 1/4 cup orange juice (I like to use fresh o.j.) 1 Tablespoon red wine vinegar 1 Tablespoon balsamic vinegar 1/3 cup olive oil Blend both vinegars with orange juice. Add olive oil while whisking. Low Fat Thousand Island Dressing 1/3 cup low-fat mayonnaise 2 tablespoons ketchup 2 tablespoons fresh lemon juice 2 tablespoons minced red bell pepper 1 tablespoon minced onion 1 tablespoon minced fresh parsley leaves 1 tablespoon sweet pickle relish a pinch of cayenne 1/4 cup water In a blender or food processor blend all ingredients and salt to taste until smooth, adding up to 2 tablespoons additional water if necessary to thin to desired consistency. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or seafood salad. Makes about 1 cup. Each tablespoon about 12 calories and 0.3 grams fat (22% of calories from fat) Gourmet May 1996 My note: I also use regular mayo & have made it w/o the red bell pepper. I cut back on the relish a little as I don't want it too sweet. It's my favorite. Creamy Orange Dressing 1 cup plain nonfat yogurt ¼ cup frozen orange juice concentrate, thawed In a small bowl combine yogurt and juice concentrate. Mix well. Chill Several hours. each serving: 30 calories; trace fat (2% of calories); 6 g carb; 22 mg sodium; 1 mg cholesterol from Lean & Luscious Favorites my note: good on thinly sliced Chinese cabbage with some fruit and salted cashews...See MoreLOOKING for: Tomato Salad
Comments (5)I call it "salada"...it's also called "Italian salad", and there is no recipe. Just cut up a cucumber or 2, a bell pepper, I like to cut the cuke into chunks and the pepper into 1/2 inch squares, peel and cut up a tomato or 2...or 3 or 4, and cut up a sweet onion. There are no measurements, I just ues about equal quantities of cuke and tomato and a little less pepper and onion. Then lightly sprinkle all with salt and sugar....toss together. Drizzle with a little, cider vincgar and a little olive oil, sprinkle with fresh ground pepper and some chopped fresh basil. I don't use oregano in this, but add some if you like. Linda C...See MoreLOOKING for: Chicken Salad
Comments (6)I do a similar chicken salad. Roast chicken breats (skinned & deboned) cut into bite-sized pieces, diced red onion, diced celery including the green leaf part, I use red seedless grapes cut in two, walnuts, and lots of flat-leafed parsley bound together with real mayo. Also lots of coarse ground black pepper & salt to taste. I always allow it to sit in the frig for a few hours for the flavors to blend. At first I was gun shy about using a salad with grapes in it for a sandwich but after making this for over a decade now...it's our favorite for either eating on top of a green salad or a sandwich on whole grain bread. I made this chicken salad for a boat trip this summer and was told by our guests that it was by far the best chicken salad they'd ever eaten. Thank goodness, I'd made extra 'cause everybody wanted a second sammie. Sometimes, in the fall, I'll dice up unpeeled Granny Smith apple and add as well. If I'm going to be using it over greens, I've even added a small amount of brocolli and/cucumbers (in season). Chicken salad is a personal thing rather than an exact recipe...each is unique even if they contain the same basic ingredients. It's pretty hard to make a bad chicken salad. Use just enough mayo to moisture the ingredients...not so much the stuff in swimming in liquidy mayo sauce! We also like ours with a dash of red pepper flakes, on occassion. I don't believe I've ever made it the same way twice. Have Fun! Tricia...See MoreLOOKING for: Progressive dinner soup, salad recipe
Comments (3)Either one of these soups would seem to fit the bill. I've made them both the day before but only up to the part before adding the cream. ROASTED RED PEPPER SOUP (originally posted by chase) 4 Red Bell Peppers,roasted, seeded and peeled 2 TBSP Butter (or margarine) 1 Red onion,chopped 2 Garlic cloves,minced 4 cups Chicken broth 1 TBSP Lemon Juice Salt & Pepper to taste Saute onions and garlic in butter until soft. Add red peppers. Cook for 2 or 3 minutes. Add broth cover and simmer for 20 minutes. Add lemon juice. Process in food processor until smooth. Season with salt and pepper. Place back on stove until ready to serve. NOTE: To roast the peppers place whole peppers under the broiler or on a hot grill. Turn peppers until blackened on all sides. Place hot peppers in a plastic bag and tie shut. When the peppers have cooled completely remove from the bag. Remove all the skin and seeds. ROASTED GARLIC SOUP WITH PARMESAN CHEESE (from David at THS Cooking forum) 26 garlic cloves (unpeeled) 2 tablespoons olive oil 2 tablespoons (1/4 stick) butter 2 1/4 cups sliced onions 1 1/2 teaspoons chopped fresh thyme 18 garlic cloves, peeled 3 1/2 cups chicken stock or canned low-salt chicken broth 1/2 cup whipping cream 1/2 cup finely grated Parmesan cheese (about 2 ounces) 4 lemon wedges Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.) Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Serves 4. Note from me: I usually just cut the tops off 2 or 3 (depending on size) whole bulbs of garlic instead of the 26 garlic cloves in the first step and use ½ tsp. dried thyme if fresh is not available. Dont leave out the lemon wedges. This salad has a lighter flavor than many spinach salads. LEMON SPINACH SALAD ½ lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice ¼ tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of ½ lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. Sounds like a terrific way to bring in the New Year. Enjoy!...See Moresleevendog (5a NY 6aNYC NL CA)
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