Date: Wed, 1 Sep 93 11:58:32 +0200
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: Julie.R@applelink.apple.com (Julie Reynolds) AWESOME SPINACH SALAD ===================== Ingredients: ------------ 1 bunch raw spinach some bean sprouts bacon bits (fake or real) parmesan cheese Dressing: --------- 1 egg 1/2 cup lemon juice (fresh is best) 1/2 cup vegetable oil (or any type of oil) 1-3 cloves of garlic (depends on you) 2 tblsp dijon mustard 5 tblsp parmesan cheese dashes of salt dashes of pepper 3 dashes worcestershire sauce (makes it zesty!) Instructions: ------------- In a tupperware shaker bottle or some other container, put in one egg, add the lemon juice and the oil. Cut the garlic cloves into tiny pieces and add them in. Mix in the remaining dressing ingredients and shake! Refrigerate for at least 1 hour before serving. Make sure you carefully wash the spinach (the bunches are awful sandy!). Tear apart into small salad sized pieces. In a small bowl for each guest or in a large one (your choice) put in spinach with bean sprouts on top. Sprinkle with parmesan and bacon bits. At serving time pour dressing over and Voila!! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: greg@viewlogic.com (Gregory Larkin) BULGHUR SALAD ============= Ingredients: ------------ 4 cup water 2 cup bulghur wheat 1 cup chopped pecans 1 cup dried currants 4 tblsp chopped parsley zest of one or two oranges salt + pepper to taste 1 tblsp olive oil Instructions: ------------- Combine water and bulghur. Boil, then simmer covered for 25-35 minutes or until water is absorbed. Refrigerate uncovered until cool. Add all other ingredients. Toss and serve chilled. Note: This is a cousin of Tabouli. It's a bit sweeter and very tasty! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) CABBAGE AND PINEAPPLE SALAD =========================== Ingredients: ------------ 2 cups cabbage, shredded 1 1/2 cups cucumber 1 small onion, thinly sliced 1 1/2 cups pineapple, diced 5 tblsp French Dressing lettuce grated coconut Instructions: ------------- Combine cabbage, cucumbers, onion, and pineapple. Add French dressing. Toss gently. Serve on lettuce. Top with coconut. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: dfw@thumper.bellcore.com (Doris Woods)
CARROT-YOGURT SALAD
===================
Ingredients:
------------
5-6 carrots or more
1/4 cup Olive oil
3-4 cloves garlic
2-3 tsp salt
Enough Plain yogurt (a Typical amt in Turkish recipes) (not sure what she
means by this but I assume to taste)
Instructions:
-------------
Peel carrots and grate them using a food processor. Cook them in olive
oil until the soften. To microwave use less oil. Let cool. Mash
garlic with salt. Mix it with a little yogurt and add to the carrot
mixture. Gradually add and mix more yogurt to the carrot mixture. You
want to try to get a thick body to it but don't let it get to liquidy.
You can add more garlic and salt to taste.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*From: jeanie@jfeagan.lerc.nasa.gov CAULIFLOWER AND BACON SALAD =========================== Ingredients: ------------ lettuce (about 1 head) cauliflower (considerably less than 1 head) peas (frozen, no need to thaw) bacon bits Seven Seas dry Italian dressing in envelope mayo - (e.g Hellmann's, not salad dressing) Instructions: ------------- Tear enough lettuce to fill a regular-size salad bowl. Add a layer of cauliflower (cut into bite-sized pieces). Add a layer of peas and sprinkle on a few bacon bits. None of this is too exact - just make to your own liking. Top with an envelope of 7-Seas and frost with mayo. Once again, some people like more mayo than others. You'll have to experiment. (If you seal the top with mayo, the lettuce will keep for days.) Before serving, toss. Once it is tossed it doesn't keep well. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: jamie.wernitznig@his.com (Jamie Wernitznig) COBB SALAD ========== (Servings 6) Ingredients: ------------ 1/2 head iceberg lettuce 1/2 bunch Watercress 1 bunch Curly endive (small bunch) 1/2 head romaine 2 tblsp Minced chives 2 medium Tomatoes, peeled, seeded & diced 1 Whole chicken breast; cooked, boned, skinned & diced 6 slices Bacon; cooked, diced 1 Avocado; peeled and diced 3 Hard-cooked eggs; diced 1/2 cup Crumbled Roquefort cheese Special French Dressing: ------------------------ 1/4 cup Water 1/4 cup Red wine vinegar 1/4 tsp Sugar 1 1/2 tsp Lemon juice 1/2 tsp Salt 1/2 tsp Black pepper 1/2 tsp Worcestershire sauce 3/4 tsp Dry mustard 1/2 Garlic clove; minced 1/4 cup Olive oil 3/4 cup Vegetable oil Instructions: ------------- Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill. Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table. Created by: Original Hollywood Brown Derby, Hollywood (C) 1992 The Los Angeles Times %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: vickiemc@ISI.EDU (Vickie McCorkendale) COLD BEEF SALAD =============== Ingredients: ------------ 1 head red leaf lettuce 1/2 sweet onion (Vidalia or equivalent) or Red Onion 1 carrot 1 cup cooked, cold shredded beef 6 mushrooms sliced thinly 1/4 cup shredded cheese (cheddar or jack or parmesean) Freshly ground pepper Instructions: ------------- Clean and tear the lettuce into bite size pieces. Slice the onion very thinly. Slice the carrot very thinly. Toss all the ingredients together. Toss with the Blue Cheese dressing, grind pepper over the top and serve. This is from the Frugal Gourmet. I made the dressing to use over pan fried ravioli's (from one of his cookbooks), and then I needed something else to use it on! I'm not a big fan of Blue Cheese dressing, but this is excellent. Blue Cheese Dressing: --------------------- 2 cup Mayonaise (best quality available) 1 cup Buttermilk 1 dash worcestershire sauce 2 cloves of garlic crushed 2 oz crumbled blue cheese Instructions: ------------- Stir some of the buttermilk in with the cheese. Mix until creamy but still lumpy. Combine all ingredients and stir throuroughly. Keep refridgerated, mix before using. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) COLD BEEF SALAD WITH BLUE CHEESE DRESSING ========================================= Ingredients: ------------ Cold Beef Salad: ---------------- 1 head red leaf lettuce 1/2 sweet onion (Vidalia or equivalent) or Red Onion 1 carrot 1 cup cooked, cold shredded beef 6 mushrooms sliced thinly 1/4 cup shredded cheese (cheddar or jack or parmesean) Freshly ground pepper Instructions: ------------- Clean and tear the lettuce into bite size pieces. Slice the onion very thinly. Slice the carrot very thinly. Toss all the ingredients together. Toss with the Blue Cheese dressing, grind pepper over the top and serve. Blue Cheese Dressing: --------------------- 2 cup Mayonaise 1 cup Buttermilk 1 dash worcestershire sauce 2 cloves of garlic crushed 2 oz crumbled blue cheese Instructions: ------------- Stir some of the buttermilk in with the cheese. Mix until creamy but still lumpy. Combine all ingredients and stir thoroughly. Keep refrigerated, mix before using. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: byrne@rcf.rsmas.miami.edu (Charlie Byrne) CONCH SALAD =========== Ingredients: ------------ 2 cups chopped conch 1 cup chopped sweet yellow pepper (can use green or red if you want) 1 cup chopped onion 1 cup chopped celery 2 cups chopped tomatoes Several cloves chopped garlic A few chopped jalepeno or habernero peppers, omit if you're timid. Juice of 10 lemons - no bottled juice allowed under any circumstances!!! Few tblsp of olive oil Some spices such as oregano, parley, thyme, celery seed to taste. Sometimes I add a little cumin, not too much! Instructions: ------------- Chop it all up, mix it together, serve on a bed of lettuce. Better after 2 days in frig, although in the tropics some don't even refrigerate it. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mwalker@taimyr.colorado.edu (Marilyn Walker) CUBAN TOFU SALAD ================ Ingredients: ------------ 1 lb firm tofu 1/3 cup nutritional yeast with salt, pepper, and paprika added to taste oil 1 lb new potatoes 1 good-sized sweet potato or yam (6-8 inches long) 1 mild tasting apple (Golden Delicious is good), sliced or chopped 4 eggs, hard cooked, sliced 1/2 cup green peas, cooked until still slightly firm 1/2 red onion, finely chopped 1 can asparagus tips mayonnaise (about 3/4 c.) about 2 tblsp dill weed vinegar, mustard, or "Durkee's special sauce" Instructions: ------------- 1. Cut tofu into 1" squares, 1/2" thick. Coat with nutritional yeast. Fry in oil over medium heat until golden brown and slightly chewy. Drain on paper towels. 2. Cut potatoes and sweet potatoes into 1" cubes. Boil until tender. Drain. 3. Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion. Add enough mayonnaise to make it creamy or to taste. Add dill weed, fresh if possible. Add enough vinegar, prepared mustard, or Durkee's Sauce (basically a mustard-vinegar sauce) to give it a tang. 4. Garnish with additional egg and asparagus spears. Sprinkle with paprika for beauty. Variations and substitutions: ----------------------------- Broil the tofu to reduce fat. It won't have a nicy chewy texture, though. Substitute chicken for the tofu (as in the original recipe). Substitute plain, non-fat yogurt for some of the mayonnaise to reduce fat content. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: jamie.wernitznig@his.com (Jamie Wernitznig)
Source: "Dining al Fresco", Wolf Trap Farm Park Cookbook; Reprinted in
"Mid-Atlantic Country", June 1992
DUCK SALAD WITH ASPARAGUS
=========================
Ingredients:
------------
2 whole duck breasts, boned but with skin on (about 1 1/2 lbs)
1/2 cup plus 2 tablespoons raspberry vinegar
1/2 cup extra virgin olive oil
1 clove garlic, minced
2 tblsp fresh parsley, chopped
1/3 cup onion, diced
1/4 cup white wine or champagne jelly
10 thin asparagus spears
2 heads leaf lettuce, washed and drained
8 cherry tomatoes, halved
1/4 tsp Dijon mustard
2 tblsp pecan pieces, toasted
salt and pepper to taste
Instructions:
-------------
The night before cooking, rinse duck breasts and pat dry. Using a sharp
knife, cut a small slit in each side of each breast. Place breasts in a
shallow glass aking dish in a single layer. Whisk together 1/4 cup plus
2 tblsp raspberry vinegar, 1/4 cup olive oil, garlic, parsley, and
onion. Season with salt and pepper to taste. Pour over breasts and
turn to coat. Cover with plastic wrap and refrigerate overnight.
Preheat broiler. Blend 2 tblsp wine jelly with 2 tblsp onions, garlic
and parsley strained from the marinade. Stuff into slits of each
breast. Broil breasts 4 inches from the heat for 7 to 10 minutes per
side, basting occasionally with the rest of the jelly. Remove from heat
and cool.
Blanch asparagus for 1 to 2 minutes in boiling water (spears should be
tender but firm). Drain, plunge in ice water then cut into 2-inch
pieces, reserving tips.
Tear lettuce into small pieces and combine with cherry tomato halves and
asparagus pieces (not tips). Whisk together remaining vinegar, oil and
mustard. Add salt and pepper to taste. When ready to serve, pour this
vinaigrette over the lettuce mixture and toss. Arrange the duck breast
slices and asparagus over the lettuce mixture. Sprinkle pecans and
asparagus tips over all. Serves 4.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*From: ihw@hostc2.att.com (Irwin H. Walkenfeld) GREEN AND WHITE SOUR SALAD ========================== Ingredients: ------------ 6 medium cucumbers 1/3 large daikon radish 1/2 cup coarse salt 3 small white onions, sliced paper thin 3 scallions (including green parts), sliced thin 3 sprigs fresh dill, chopped 6 sprigs watercress, chopped 3 tblsp sugar, or to taste (3) white vinegar lemon juice Garnish: -------- mustard radish cress sprouts Instructions: ------------- In a large glass bowl, peel and slice paper thin (#1) 6 medium cucumbers and 1/3 large daikon radish. Mix in 1/2 cup coarse salt or more, if necessary, to coat all slices. Let stand 10-15 minutes to draw out the water. Drain very well, and squeeze out as much water as you can (#2). Add 3 small white onions, sliced paper thin; 3 scallions (including green parts), sliced thin; 3 sprigs fresh dill, chopped and 6 sprigs watercress, chopped. Add white vinegar almost to cover. Supplement with enough lemon juice to cover. Add 3 tblsp sugar, or to taste (#3). Mix well, and store in a glass jar refrigerated. Keep at least one day before serving. Garnish with mustard, radish, or cress sprouts. Notes: ------ (#1) Paper thin means as thin as paper. It doesn't mean 1/4 inch thick. Slices should be almost translucent. (#2) This is very important. If you don't do this properly, it will be too watery. What I do is squeeze out as much as I can, and then I give it one more good squeeze. (#3) But if you're going to add cups of sugar, you might as well buy generic cucumber salad at your local deli. This is called a *sour* salad, after all. This makes a lot. You can scale the recipe, but while you're going to the trouble, you might as well make a lot; it keeps well in the refrigerator. CAVEAT: not for the sodiumally challenged. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: lsamura@iniki.soest.hawaii.edu GRILLED NEW YORK STEAK SALAD WITH SHREDDED MANGO ================================================= Ingredients: ------------ 10 oz tender New York steak 2 tblsp lime juice 2 tblsp fish sauce or soy sauce 1/4 tblsp chopped garlic 1/4 tblsp chopped lemon grass Sugar and chili pepper to your taste 2 tblsp sliced onion 2 tblsp chopped Chinese parsley 2 tblsp sliced carrot 2 tblsp shredded green mango Some fresh lettuce, tomato and cucumber Instructions: ------------- Grill steak to about medium or medium-rare, then slice it as thick or thin as you like. Toss the steak with all the ingredients served on a bed of fresh lettuce and topped with roasted peanuts. Note: ----- This recipe is from the Honolulu Advertiser food section. Saowalux Saetung has created a Thai-style dish called Grilled New York Steak Salad with Shredded Green Mango. Originally from Thailand, Saetung said, "You can substitute the steak with seafood or even tofu." %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: husky1.stmarys.ca@nstn.ns.ca (Dirac) HOT MUSHROOM AND PINE NUT SALAD =============================== (serves 2) Ingredients: ------------ 1 head Boston,leaf or bib lettuce 1 red onion thinly sliced 10 - 15 mushrooms 3 tblsp pine nuts 1 clove garlic pepper to taste 2 tblsp Olive Oil 1 1/2 tsp raspberry vinegar Instructions: ------------- In a skillet heat the oil, sautee the onion , mushrooms, and pine nuts. Be careful not to burn. Take off the stove. Spinkle with pepper and add the vinegar. Toss the cooked ingrediants light with the washed lettuce. Serve with a nice wine and some warm crusty french bread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) JALEPENO-PINEAPPLE COLESLAW =========================== Ingredients: ------------ 1 cup Mayonnaise 1 cup Sour cream or plain yogurt 5 Pickled jalepenos, stemmed and minced (about 1/2 cup) 3 tblsp Dijon-style mustard 3 tblsp Sugar 2 tblsp Fresh lemon juice 1/2 tsp Salt 1 medium White cabbage (1 1/2lb), cored, finely shredded-8cup 1/2 large Ripe pineapple, cored, peel cut into 1/2" cubes (2c) 3 Green onions, trimmed and sliced (about 1/2 cup) Instructions: ------------- In a large bowl, whisk together the mayonnaise, sour cream, jalapenos, mustard, sugar, lemon juice, and salt. Add the cabbage and pineapple and stir well. Cover the slaw and refrigerate it for at least 1 hour. The coleslaw can be prepared up to 1 day ahead. Stir in the green onions and adjust seasoning just before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: joshua@homespace.mtview.ca.us (Joshua Levy) JOSHUA'S CORN SALAD =================== Ingredients: ------------ Required: --------- 1 16oz can whole kernal corn 1/2 3oz bottle bacon bits 1/2 4oz can chopped black olives Optional (use one or more): --------------------------- Sprinkle of sun dried tomatoes 1 4oz can of diced mild chiles Chopped tomatoes Instructions: ------------- Drain as much liquid as possible from each ingredient, and combine in a large serving bowl. There are two notes on the ingredients: first, use real bacon bits (I use Hormel), those hard crunchy things found at salad bars don't combine well with the softer ingredients. Second, I think that the corn matters, and I use the best I can find (which is usually Trader Joe's). The olives, mild chiles, and dried tomatoes seem to matter much less. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva)
LAYERED SALAD
=============
Ingredients:
------------
4 cups torn mixed greens
2 1/2 cups chopped, cooked chicken
2 small tomatoes, cut in thin wedges
1 10 oz package frozen kernel corn or peas, thawed
1/4 cup chopped red onion
1 1/2 cups sliced celery
1 cup mayonnaise or salad dressing
1 8 oz carton sour cream dip (try jalapeno, avocado, bacon and
horseradish or chive)
1 8 oz package shredded cheddar cheese
1/2 cup sliced radishes
Instructions:
-------------
In a large, clear glass salad bowl (with straight sides and a flat
bottom), layer the torn mixed greens, chicken, tomatoes, corn or peas,
red onion and sliced celery.
For dressing, in a small mixing bowl combine mayonnaise or salad
dressing, and sour cream dip. Stir till well blended. Spread dressing
over top of the salad. Cover and chill up to 24 hours.
To serve, sprinkle with shredded cheese and garnish with radish slices.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*From: jeanie@jfeagan.lerc.nasa.gov LETTUCE SALAD ============= Ingredients: ------------ lettuce (about 1 head) cauliflower (considerably less than 1 head) peas (frozen, no need to thaw) bacon bits Seven Seas dry Italian dressing in envelope mayo - (e.g Hellmann's, not salad dressing) Instructions: ------------- Tear enough lettuce to fill a regular-size salad bowl. Add a layer of cauliflower (cut into bite-sized pieces) Add a layer of peas and sprinkle on a few bacon bits. None of this is too exact - just make to your own liking. Top with an envelope of 7-Seas and frost with mayo. Once again, some people like more mayo than others. You'll have to experiment. (If you seal the top with mayo, the lettuce will keep for days.) Before serving, toss. Once it is tossed it doesn't keep well. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva)
MARINATED SALAD
===============
Ingredients:
------------
1 Chopped Onion
1 Bell Pepper
4 stalks Celery
1 small jar pimentos
1 can small English Peas
1 can Shoepeg Corn
1 can French Cut Green Beans
1/2 Cup Vegetable oil
1/2 cup Vinegar
1/2 cup sugar
salt
pepper
paprika
Instructions:
-------------
Drain cans of peas, corn, and beans, and jar of pimentos and pour
ingredients into bowl. Mix chopped onion, bell pepper and celery into
bowl with pimentos, peas, corn, and beans.
Bring vegetable oil, vinegar, and sugar to a boil. Add salt, pepper,
and paprika to taste.
Pour over vegetables and let set. Overnight in refrigerator is fine.
Will keep in refrigerator for 1 to 2 weeks, if sealed.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: Stephen Ceideburg
MIXED VEGETABLE SALAD WITH PEANUT SAUCE
=======================================
Ingredients:
------------
Salad:
------
1 pkg firm (Chinese-style) tofu
1 tsp kecap manis
oil, for deep frying
6 cups vegetables (a variety of the following): cabbage, in 1-inch
squares; bean sprouts; carrots, sliced or julienned; green
beans, in 2-inch pieces; potatoes or sweet potatoes in large
dice; sliced cucumbers; watercress sprigs; tomato wedges
Garnish:
--------
Hard-cooked eggs
Fried Onion Flakes [I fry dehydrated onion flakes in a little oil till
they're golden brown with excellent results. S.C.]
Gado-Gado Sauce:
----------------
1 tblsp minced garlic
2 tblsp minced shallot
1 tblsp minced fresh galangal or 1 teaspoon ground
1 tsp dried shrimp paste
1/2 tsp ground dried chile or 1/4 teaspoon sambal ulek
1 cup oil
1/2 cup raw peanuts
1 tsp brown or palm sugar
1 cup thin coconut milk [The thin stuff from the bottom of a can of
coconut milk. S.C.]
Salt to taste
Juice of 1/2 lime, to taste
Instructions:
-------------
1. Remove tofu from package and drain. Place on a plate lined with
cloth or paper towels, top with another layer of towel and an inverted
plate, and place a weight of a pound or more on top. Let stand 30
minutes, unwrap, and discard liquid. Cut tofu into bite-sized squares
or triangles and sprinkle with kecap manis. Fry in 350 degree F. oil
until golden brown and puffy; transfer to paper towels to drain.
Reserve oil to cook peanuts.
2. One at a time, blanch vegetables in lightly salted water, rinsing
them in cold water to stop cooking as soon as they reach the desired
degree of doneness. Cabbage and bean sprouts require only a few
seconds; carrots, green beans, and potatoes may take several minutes
depending on size and tenderness. Do not blanch cucumbers, watercress,
and tomatoes. use them raw.
3. Place Gado-Gado Sauce in a small bowl in the center of a large
platter. Arrange vegetables on platter around sauce. Garnish with
wedges or slices of hard-cooked egg and fried onion flakes. To serve,
spoon some sauce onto each plate and dip vegetables into sauce.
Serves 4 to 6 with other dishes.
To prepare Gado-Gado Sauce:
---------------------------
1. To prepare sauce in a mortar: Pound garlic, shallot, galangal,
shrimp paste, and chile to a paste. To prepare sauce in a blender: Chop
together in a 1-cup jar.
2. In a wok or deep skillet, heat oil over medium-high heat until a
peanut sizzles on contact. Fry peanuts until lightly browned; transfer
to paper towels to drain. When peanuts have cooled, grind in a mortar
or food processor to a coarse, grainy paste, adding a little oil if
necessary to facilitate blending. (May be made up to a week ahead and
stored covered in refrigerator.)
3. Remove all but 2 tablespoons oil from pan and reserve for another
use. Return pan to medium-low heat and add pounded mixture. Cook until
quite fragrant, but do not burn. Add peanuts, sugar, and coconut milk
and bring to a boil, stirring. Simmer until thick and season to taste
with salt and lime juice. Allow to coot to room temperature before
serving.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: devoy@vixvax.mgi.com (Dave Devoy)
PANZANELLA WITH FETA CHEESE
===========================
(serves 8?? -- as a side dish, perhaps)
Ingredients:
------------
6 medium tomatoes (cut in mid sized chunks)
4 each thick ( 1/2"-3/4") slices of good chewy bread--
(e.g. Italian wheat or sourdough) toasted and
cut into 1/2"-3/4" chunks.
1/2 cup olive oil
1/4 cup finely chopped sweet onion (red, purple, Vidalia...)
1/4 cup finely chopped fresh basil
1 tblsp chopped parsley
2 each cloves garlic; mashed, minced or both.
1 tsp finely chopped fresh tarragon
2 tblsp fresh squeezed lemon juice
2 tblsp Vinegar: Wine, balsamic or otherwise flavored
to taste Salt and pepper
to taste Feta cheese (tomato/basil Feta is good :) for garnish
Instructions:
-------------
Combine all ingredients except the bread and cheese in a large salad
bowl. Let the mixture marinate in the refrigerator for at least two
hours, stirring gently from time if you can.
Toast the bread and cut into chunks just before serving. Stir the toast
chunks into the salad and serve at room temperature with crumbled Feta
cheese on top.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*From: arielle@taronga.com (Stephanie da Silva) PORK AND PAPAYA SALAD ===================== Ingredients: ------------ 1/4 cup dried currants 1/2 cup balsamic vinegar 1/4 cup walnut oil 1/4 cup chicken broth 1 tblsp honey 1/4 tsp ground cinnamon 1 lb cooked boneless pork loin roast 1 head Belgian endive Bibb lettuce leaves 2 papayas, seeded, peeled and sliced lengthwise 2 avocados, seeded, peeled and sliced lenghwise 1/4 cup broken walnut pieces Instructions: ------------- In a small bowl pour enough boiling water over currants to cover. Let stand 5 minutes; drain. For dressing, in a screw-top jar combine vinegar, oil, chicken broth, honey, and cinnamon. Cover; shake well. Trim fat from pork; slice thinly. Separate leaves of Belgian endive. Line 6 salad plates with lettuce leaves. Arrange pork, endive, papaya, and avocado on plates. Sprinkle with currants and walnuts. Drizzle drssing over salads. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: pchurch@swell.actrix.gen.nz (Pat Churchill) PORK SALAD ========== Ingredients: ------------ 1 1/4 lb minced lean pork (or minced chicken) 2 tblsp water 2 tblsp Thai fish sauce 2 tblsp lemon juice 1 tblsp sugar 1/2 tblsp or more of chilli sauce 2 spring onions or scallions or shallots, finely chopped fresh corinader (cilantro) fresh basil shredded lettuce sliced tomatoes roasted peanuts Instructions: ------------- Place the pork in a large pan with the water and simmer until tender. Remove from the heat and add the fish sauce, lemon juice, sugar, chili sauce and onion. Set aside to cool. Shred the lettuce and place it in a nice salad bowl (I used a plain white oval dish. Mix in some of the coriander and chopped basil. When the meat is still a little warm, tip it onto the lettuce, along with the juices. Decorate the edges of the dish with tomato slices. Sprinkle some roasted peanuts over the top, garnish with more chopped basil and coriander. Best served at room temperature. The mix of textures and sweet/sour/salty/hot flavours make this a very pleasant dish to eat. Nice as part of a buffet meal, too. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva)
PRAWN SALAD
===========
Ingredients:
------------
1 kg (2 lb) medium king prawns, peeled with tails attached (It
doesn't say, but I assume the prawns are supposed to be
already cooked)
lemon dressing
1 red banana capsicum (or 1/2 red capsicum)
1 medium sized carrot
2 sticks celery (choose tender sticks from near the centre)
1 tub alfalfa (looks like alfalfa sprouts in the picture)
baby lettuce leaves, washed and crisped
2 firm ripe avocados
1 large mango or 1/2 pawpaw (papaya), peeled and cut into thick
slices
Parsley, chopped
Instructions:
-------------
Place the peeled prawns in a powl and pour over the lemon dressing.
Cover and refrigerate for 1 hour.
Cut the capsicum, carot and celery into fine shreds, then place into a
bowl of iced water. Before serving, drain the vegetables and the prawns
(but reserve dressing). Peel and slice the avocado and arrange with the
fruit, crispy vegetables and lettuce on a large platter or individual
plates. Drizzle over the lemon dressing and sprinkle with parsley.
Accompany with wholegrain bread.
Lemon Dressing:
---------------
1 lemon
1 clove garlic
1/2 tsp mixed French or German mustard
3 tblsp oil
salt and freshly ground black pepper
Instructions:
-------------
Remove a couple of paper then strips of lemon peel with a potato peeler
or sharp knife. Cut into fine strips. Crush the garlic and put into a
bowl, stir in the mustar, then add 1 tablespoon lemon juice and the oil.
Add a pinch of salt and pepper, mix well, and add the lemon peel.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: wahlsted@CS.ColoState.EDU (Angeli Wahlstedt)
QUICK ORIENTAL CUCUMBER SALAD
=============================
(serves 1 or 2)
Ingredients:
------------
1/2 cucumber, sliced thinly (you also can peel and seed it if
you like)
1/2 cup rice vinegar
1/2 tblsp brown sugar
1/2 tblsp water
1 tsp soy sauce
1 tsp sesame seeds
few drops of sesame oil
Instructions:
-------------
Put all of the above (except the cucumber) in a medium glass jar, close
it with a lid and shake. If you don't plan on eating the salad right
away, you can put the dressing in the fridge for a while...it tastes
better when it's been chilled for an hour or so.
When you're ready to serve, put the cucumbers in dishes or small bowls,
and pour the dressing over them. Fake crabmeat tastes good in this
dressing, too.
Note:
-----
You need rice vinegar -- it won't taste right with any other kind of
vinegar. Also because I rarely use measuring cups, the proportions in
the recipe may be a little off...you may have to taste the dressing
eacho time you add something. The end result should taste sweet and
somewhat vinegar-like, with a tint of sesame.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*From: arielle@taronga.com (Stephanie da Silva) ROAST BEEF SALAD ================ Ingredients: ------------ 1 lb roast beef 1/3 to 1/2 cup walnut pieces 1/4 to 1/3 cup crumbled bleu cheese Vinaigrette: ------------ olive oil balsamic vinager the usual spices dry mustard Instructions: ------------- This is an excellent salad I've since lost the recipe for so I don't have the exact amounts, but you'll get the gist of it from the description. It's a roast beef salad. Get a nice roast, around a pound or so. Roast until medium-rare. Let cool and slice into a thick julienne. Add to it about 1/3 to 1/2 cup walnut pieces and 1/4 to 1/3 cup crumbled bleu cheese. Dress with a nice vinaigrette made with olive oil and balsamic vinager (add the usual spices and dry mustard). This is really, really good if you like bleu cheese. Use a tender roast, like a sirloin for this. Serve at room temperature. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: connally@vms.cis.pitt.edu (Kate Connally) RATTLESNAKE SALAD ================= Ingredients: ------------ 1 medium rattlesnake, cut up 2 bay leaves 2 cloves garlic 1 tblsp salt (? Could this be a copying error? Proceed cautiously) 1 tsp poultry seasoning 2 tblsp sherry 1/2 stalk celery, finely diced 4 boiled eggs, diced 1/2 onion, finely diced 1/2 cup chopped sweet pickles 1 cup mayonnaise Instructions: ------------- Combine first 5 ingredients and boil until tender. Chop meat finely and mix well with remaining ingredients. Serve on sandwiches or over quartered tomatoes and lettuce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: bonvicin@vxcrna.cern.ch (G. Bonvicini) SALADE LYONNAISE ================ Ingredients: ------------ 1.5 cups some old bread, diced into croutons liver(s), diced 1 cup onion or garlic a little wine 1 head lettuce (red-green, not radicchio) Mustard de Dijon: ----------------- 2 tsp mustard 3 tblsp veg oil Instructions: ------------- 1) Take some old bread, sourdough or other dense texture, dice into croutons, put in the oven to brown (1.5 cups) 2) Take the liver(s) you have, likewise dice, sautee with a little onion or garlic (1 cup before cooking) (you could also let it cook one minute in a little wine if you have an open bottle) 3) Take a lettuce head, the red-green variety (not radicchio, which is bitter), with soft leaves, cut leaves into 1 inch slices 4) Prepare mustard de Dijon by whipping 2tsp mustard and 3tbsp veg. oil with a fork or spoon. Will make a mousse. Add more oil if you think it can be absorbed in the mousse. Combine all ingredients in bowl, toss and serve with red wine. If liver and bread settle at the bottom of bowl, you may have used a lettuce with too stiff leaves or have sliced them too big. Note: ----- I don't usually post here, but for chicken livers I will make an exception. It is really very silly to throw them away, as they contain most of the Vit.B complex, 50% of the iron, and in particular most of the Vit.B-12 in the animal (and these are the nutrients we dominantly intake from meat). Ie, nutritionally speaking, the liver is worth more than the whole chicken. This is a delicious, quick salad where the liver characteristic flavor (a minus for many) becomes actually a plus when combined with the rest. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: lvisco@u.washington.edu (Lydia Visco)
Source: NorthwestSTYLE, Volume 2, No. 3, a coupon publication by Style
Publications Bellevue, WA. The recipe is courtesy of The Kayak
Grill and Executive Chef Garrett Cho.
SHRIMP AND PAPAYA SPINACH SALAD WITH CITRUS-POPPYSEED VINAIGRETTE
=================================================================
(Yield: Serves 2)
Ingredients:
------------
Salad:
------
1 large bunch fresh spinach - washed, drained, de-stemmed and cut
into 1" x 2" [bite-size] pieces
1 papaya - skinned, seeded and diced into 1" X 2" [bite-size]
pieces
1 cup mandarin oranges [canned] - drained
1/2 red onion - peeled and sliced into paper thin rings, soaked in
iced water for 30 minutes
1/2 cup slivered almonds - toasted
1/2 lb Bay shrimp meat [very small shrimp]
1 cup red cabbage - cored, sliced paper thin and rinsed in water
2 tblsp carrots - peeled and finely diced 1/8" [0.5 cm]
2 tblsp red bell pepper - cored and finely diced 1/8" [0.5 cm]
Lime Poppyseed Vinaigrette:
---------------------------
1/4 cup lime marmalade
2 tblsp fresh lime juice
3/4 tsp sugar - granulated
3/4 tsp orange juice concentrate - undiluted
1 tblsp cider vinegar
1/4 tsp Kosher salt
pinch cayenne pepper
1/2 tsp Dijon mustard
1/8 tsp ground coriander
3/4 tsp poppy seeds
1/4 cup canola oil
1 tblsp olive oil
Instructions:
-------------
Combine and whisk together all the vinaigrette ingredients except canola
and olive oils. Slowly add and whisk in the oils until vinaigrette is
well blended. Reserve chilled. Place spinach, papaya, mandarin oranges
and red onion into a large salad bowl. Add half the vinaigrette and
toss to evenly dress spinach greens.
Top salad with shredded red cabbage, shrimp meat and diced carrots and
red bell peppers. Drizzle remaining vinaigrette over the shrimp and
salad ingredients. Sprinkle top of salad with toasted almonds and serve
with fresh lime wedges.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: huggett@sequent.com (Terri Huggett)
SMOKED TURKEY SALAD WITH CRANBERRIES AND APPLES
===============================================
(Serves 4-6)
Ingredients:
------------
1/2 12 oz. bag frozen fresh cranberries (if fresh unavailable, use
canned, whole cranberries. Eliminate the sugar and reduce oil
and vinegars slightly.)
1/3 cup sugar
1/4 cup raspberry vinegar
2 tblsp framboise/raspberry brandy (optional)
1/4 cup rice wine vinegar
1/2 cup olive oil
1 1/2 lb smoked turkey, cut into cubes
1 head Romaine lettuce, coarsely chopped
4 apples, such as Granny Smith and Gala, chopped
4 stalks celery, chopped
Instructions:
-------------
Place frozen cranberries in food processor with sugar and raspberry
vinegar and process to chop cranberries into coarse chunks. If using
canned cranberries, leave them whole. Place cranberry mixture or canned
cranberries in a large bowl. Add raspberry vinegar to canned
cranberries. Add brandy, if using, rice wine vinegar and olive oil.
Mix. Add turkey and mix thoroughly. If you wish, let marinate for
several hours or overnight.
Before serving, toss lettuce, apples and celery with turkey/cranberry
mixture.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*From: arielle@taronga.com (Stephanie da Silva) SPAGHETTI SQUASH AND AVOCADO SALAD ================================== Ingredients: ------------ 1 medium spaghetti squash 6 mushrooms, sliced 1/2 each red and green bell pepper, julienned 1 can (4 ounces) sliced black olives, drained 2 avocados, seeded, peeled and sliced Avocado Oil Vinaigrette Instructions: ------------- Prepare Avocado Oil Vinaigrette at least 24 hours before serving time. Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool squash and shred into strands. Mix squash, mushrooms, peppers, olives and avocados in serving bowl. Pour Vinaigrette over, toss gently and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: kmh2@toto.cc.lehigh.edu (Kathy M. Miller) TACO SALAD ========== Ingredients: ------------ 1 head lettuce, broken into bite-size pieces 4 medium tomatoes, diced 1-1/2 lb. hamburger 3/4 cup water 1 (8 oz) bottle Thousand Island dressing 1/2 cup sugar 1 onion, diced 8 oz. cheddar cheese, shredded 1 pkg taco seasoning mix 1 pkg taco flavored corn chips Instructions: ------------- Brown the burger. Reserve 1 tablespoon taco seasoning mix. Add the rest to the meat with about 3/4 cup water. Simmer for a few minutes then remove from heat. Let cool. Layer lettuce, tomatoes, onion, meat, and cheese. Repeat layers until all is used. Refrigerate. Sauce: Mix 1/2 cup sugar, 8 ounces Thousand Island dressing, and 1 tablespoon taco seasoning mix. Just before serving, add sauce and broken taco chips to vegetables and toss. Enjoy! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: starkey@netcom.com (Beth Starkey) THREE BEAN SALAD ================ Ingredients: ------------ 1/2 cup vinegar 1/2 cup salad oil 1/2 cup sugar 1 tsp salt 1/2 tsp pepper 1/2 large onion, chunked Instructions: ------------- Blend above ingredients. Pour over drained (1 can each) wax, green, kidney, and garbanzo beans. Chill overnight. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: cjackson@adobe.com (Curtis Jackson) TUNA SALAD ========== Ingredients: ------------ albacore tuna, chopped very fine and drained mayo lots of sweet pickle relish (optional) lots of finely minced red/purple onion, A decent amount of garlic powder (to taste) cayenne pepper (to taste) A touch of cumin eggs (optional) Instructions: ------------- Use white albacore tuna, chopped very fine and drained extremely well (squeeze it if you have to). If you don't drain it nearly dry, it will hide its moisture until you refrigerate it (either before you serve it or the leftovers after) and then become a watery mess. Add mayo (Best [or Hellman's, as it is marketed on that other coast] is my choice) and [optionally] lots of sweet pickle relish. I like the sweetness to offset the saltiness of the tuna. Mix this to the desired texture/moisture level, a bit on what you think is the dry side. Then add: Lots of finely minced red/purple onion, A decent amount of garlic powder (to taste, don't hide the tuna taste) Enough cayenne to give it an appropriate light afterburn, no more A touch of cumin Mix it extremely well. You will now find that the garlic powder and cayenne have soaked up a tiny bit of moisture, and it may seem too dry. IT ISN'T! If you are setting this out at a party, be sure to wander by every now and then and mix it up well -- that'll keep the moisture from settling to the bottom. You can also vary/enhance the taste by replacing some of the mayo with sour cream. Some folks add egg -- I don't. Serve aboard good high-quality non-crumbly "stoned" wheat crackers; the stronger the cracker's wheat flavor, the better. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: pacilioas@conrad.appstate.edu TUNA SALAD ========== Ingredients: ------------ 1 can tuna (in spring water) 1/2 cucumber 1 can sliced water chesnuts 1/2 cup sliced black olives Mayonnaise Instructions: ------------- Combine all ingredients. Also can add hard boiled eggs. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: kimberly@sybase.com (Kimberly Lawler) WARM GOAT CHEESE SALAD ====================== Ingredients: ------------ 1 head Boston Lettuce 1 head Red Leaf Lettuce 1.5 oz goat cheese per person (this is an estimate) 3 tblsp chopped hazelnuts 2 tblsp bread crumbs walnut oil Dressing: --------- 2 tblsp lemon juice 2 tblsp Red Wine Vinegar 3 tblsp Olive Oil 3 tblsp Walnut Oil Instructions: ------------- For the dressing, just mix the lemon juice and vinegar and add the oils while whisking. Combine the hazelnuts and bread crumbs in a small bowl. Cut the goat cheese into 1.5 oz slices. Coat the slices with Walnut oil and roll them in the hazelnut mixture. Add any extra hazelnut mixture to the dressing. Break the lettuce into bite size pieces and dress. Place the goat cheese slices on a oiled (again with walnut oil) sheet and bake at 350 degrees until they begin melting. Then toast the goat cheese until the tops are brown. Serve in indiviual dishes with one goat cheese slice per bowl. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva)
WARM RED CABBAGE SALAD
======================
Ingredients:
------------
15 to 20 walnuts, about 3/4 cup, shelled.
2 tsp walnut, or possibly an inexpensive oil
1 small red cabbage (about 18 oz.)
1 crisp red apple
1 clove garlic, finely chopped
2 tblsp balsamic vinegar
2 1/2 tblsp olive oil
1 red onion, quartered and thinly sliced
3 to 4 oz. goat cheese, broken into large pieces, I have tried feta or
chevre and they work well
1 tblsp parsley, chopped
1/2 tsp fresh marjoram, finely chopped (or 1/8 tsp dried)
salt, pepper
Instructions:
-------------
Toss the walnuts with the 2 tsp of oil and some salt and freshly ground
black pepper. Roast the walnuts in a 350 F oven for about 5-7 minutes
or until they smell toasty.
Quarter and core the cabbage. Cut the wedges into thin pieces, 2 to 3
inches long and set aside.
Cut apple lengthwise into sixths, cut out the core, then slice the
pieces thinly, crosswise.
Put the garlic, vinegar, and oil in a wide saute pan over a medium-high
flame. As soon as they are hot, add the onion and saute for 30 seconds.
Add the cabbage, and cook for about 2 minutes. Season with salt,
freshly ground black pepper, and more vinegar, if necessary. Add the
goat cheese, apple, herbs, and walnuts. Toss briefly and carefully
before serving.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*
From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey)
ZESTY ZUCCHINI CHICKPEA SALAD
=============================
Ingredients:
------------
3 medium zucchini (about 6 oz. each)
1/2 tsp salt
5 tblsp white vinegar
1 clove garlic, minced (or more if you like garlic)
1/4 tsp dried thyme leaves, crumbled (or 1/2 tsp fresh thyme, minced)
1/2 cup olive oil
1 cup drained canned chickpeas
1/2 cup sliced pitted ripe olives
3 green onions, minced
1 canned chipotle chili pepper in adobo sauce, drained, seeded,
minced
1 ripe avacado
1/3 cup crumbled feta or 3 tblsp grated Romano cheese
1 head Boston lettuce, cored, separated into leaves
sliced tomatoes and cilantro sprigs for garnish
Instructions:
-------------
Cut Zucchini lengthwise into halves; cut halves crosswise into
1/4-inch-thich slices. Place slices in medium bowl; sprinkle with salt.
Toss to mix. Spread on several layers of paper towels. Let stand at
room temperature for 30 minutes to drain.
Combine vinegar, garlic, and thyme in large bowl. Gradually add oil in
thin, steady stream, whisking continuously until dressing is thoroughly
blended.
Pat zucchini dry; add to dressing. Ad chickpeas, olives, and onions;
toss lightly to coat. Cover; refrigerate at least 30 minutes or up to 4
hours, stiring occasionally.
Add chili to salad just before serving. Stir gently to mix. Peel, pit,
and cut avacado into 1/2-inch cubes. Add avacado and cheese to salad;
toss lightly to mix.
Serve salad in shallow lettuce-lines bowl or plate. Garnish with slices
of tomato and springs of cilantro if desired.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
*From: arielle@taronga.com (Stephanie da Silva) ZUCCHINI AND MUSHROOM SALAD =========================== Ingredients: ------------ 1 lb button mushrooms 8 small to medium zucchini 1/4 cup wine vinegar 2 tblsp olive oil 1 tsp salt 2 sprigs fresh tarragon 1/4 cup water 1/4 cup dry white wine Instructions: ------------- Clean the mushrooms. Cut the zukes into 1 inch lengths. Place all ingredients in a pot. Simmer until the zukes are just tender. Turn off heat. Place lid on pot and leave for 15 minutes. Place the drained vegetables in a bowl, reserving the cooking liquid. Place this liquid back in the pot and cook until reduced to about 1/3 cup. Discard the tarragon. Pour over the vegetables and lightly chill (don't over-chill or it will kill the flavour). Throw on a little finely chopped parsley before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.