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Salad Recipes
We all have a favorite salad. Garden, types of meat, chef salad, macaroni etc......... Let's hear it for salads!!!! Which one is your favorite?? Post the recipe here.Smile


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Apple Salad In reply to
Prep: 10 min, Marinate: 20 min.
  • 3 apples, cored and cubed
  • 1/4 lb. seedless grapes
  • 1 banana, thinly sliced
  • 1 celery rib, finely chopped
  • 1/2 lb. pineapple chunks, drained
  • 1/4 cup chopped walnuts
  • 1 Tbs. honey
  • 1-1/2 cups vanilla yogurt

Combine all ingredients in a bowl. Let stand 20 minutes before serving.


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Creamy Cucumber Salad In reply to
Prep: 5 min.
  • 1 lb. european or garden salad
  • 1 large green bell pepper, seeded and cut into thin strips
  • 1 cup cherry tomatoes
  • 1/2 cup fat-free creamy cucumber dressing
  • 1 cup cool herb croutons

Combine all ingredients in a salad bowl and toss.


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Creamy Parmesan Salad In reply to
Prep: 5 min.
  • 1 lb. european or garden salad
  • 1 large green bell pepper, seeded and cut into thin strips
  • 1 cup cherry tomatoes
  • 1/2 cup fat-free creamy Parmesan dressing
  • 1 cup cool herb croutons

Combine all ingredients in a salad bowl and toss.


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Curried Waldorf Salad In reply to
Prep: 10 min.
  • 2 Red Delicious apples, cored and diced
  • 1 Granny Smith apple, cored and diced
  • 3/4 cup celery, sliced
  • 1/3 cup raisins
  • 1 Tbs. walnuts, chopped
  • 1-1/2 tsp. curry powder
  • 1/8 tsp. pepper, or to taste
  • 1/3 cup vanilla yogurt

Combine first 5 ingredients in a bowl and toss. Combine curry powder with the remaining ingredients. Add to apple mixture, tossing gently to coat.


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Easy Lower Fat Apple Coleslaw In reply to
Prep: 10 min.
  • 6 ounces cole slaw
  • 1/3 cup raisins
  • 1/2 cup fat-free coleslaw dressing
  • 2 apples, cored and coarsely shredded

Combine all ingredients, except apples, in a bowl and mix gently. Season with salt to taste. Stir in apples. Serve at room temperature or chilled.


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Fancy Fruit Salad In reply to
Prep: 15 min, plus chilling time.
  • 6 ounces pineapple chunks, drained
  • 3 ounces pitted dates
  • 1-1/4 medium carrots, thinly sliced
  • 3/4 orange, peeled and sliced
  • 3/4 banana, peeled and sliced
  • 1 Tbs. plus 2 tsp. honey
  • 2-1/2 tsp. white wine vinegar
  • 2-1/2 tsp. lime juice
  • 1-1/4 tsp. vegetable oil
  • 3/4 tsp. lime zest

Combine first 5 ingredients in a large bowl. Combine remaining ingredients in a jar with a tight-fitting lid. Shake vigorously and pour over fruit. Chill until ready to serve.


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Italian Salad In reply to
Prep: 5 min, Cook: 5 min.
  • 2 Tbs. pine nuts or slivered almonds, optional
  • 1 lb. european salad (or other packaged salad mix)
  • 1/4 cup fat-free Italian dressing
  • 1/2 cup seasoned croutons

Preheat oven to 350°F. Place pine nuts in a shallow pan and toast in oven 3-5 minutes, or until golden. Shake pan at 3 minute intervals. Transfer to a dish to cool. Place lettuce in a salad bowl. Pour dressing over lettuce. Sprinkle with pine nuts and croutons and toss.


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Lettuce and Vegetable Salad In reply to
Prep: 15 min, Cook: 5 min.
  • 1-1/2 cups broccoli florets, cut into 1 inch pieces
  • 10 ounces european salad (or other packaged salad mix)
  • 2 carrots, grated
  • 1 small red onion, thinly sliced
  • 8 mushrooms, thinly sliced
  • 8 cherry tomatoes, quartered
  • 1 red bell pepper, seeded and chopped
  • 1/2 cup fat-free Italian dressing
  • 1/2 cup seasoned croutons

Blanch broccoli florets in boiling water 1 minute. Drain thoroughly. Combine broccoli and next 6 ingredients in a serving bowl and toss. Pour dressing over salad and toss with croutons.


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Lime Salad Supreme In reply to
Prep: 10 min, plus chilling time.
  • 1 cup canned crushed pineapple, drained, liquid reserved
  • hot water
  • 3 ounces lime gelatin
  • 10 large marshmallows
  • 1 cup cottage cheese, drained
  • 1/2 cup walnuts or pecans, chopped
  • 1 cup light frozen dessert topping
  • 8 lettuce leaves

Add enough hot water to reserved pineapple juice to make a total of 1-1/2 cups. Heat in a heavy saucepan over medium high heat. Stir in gelatin until dissolved. Add marshmallows and stir until dissolved. Chill until mixture just begins to set. Stir in pineapple, cottage cheese and nuts. Chill until partially set. Fold in whipped topping. Pour into mold or a 9 inch glass baking dish and chill until set. Unmold and serve on lettuce leaves.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.


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Mixed Green Salad In reply to
Prep: 10 min.
  • 2 cloves garlic, bruised, optional
  • 1 lb. european salad (or other packaged salad mix), or other salad greens
  • 4 radishes, trimmed and sliced
  • 1/4 lb. red onion, sliced into rings
  • 1 green bell pepper, seeded and cut into thin strips
  • 1 cup cherry tomatoes
  • 1/4 cup nonfat Italian dressing, or other dressing
  • 1 cup croutons, plain or seasoned

Rub garlic cloves around inside surface of salad bowl (optional). Discard garlic. Add next 5 ingredients and salt and pepper to taste. Add dressing and toss. Serve with croutons.


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Mixed Salad with Thousand Island Dressing In reply to
Prep: 5 min.
  • 1/2 lb. garden salad
  • 2 cups spinach leaves, washed and torn into pieces, tough stems discarded
  • 1/2 cup mushrooms, sliced
  • 1 cup cherry tomatoes
  • 1/2 green bell pepper, seeded and cut into 1 inch pieces
  • 1/4 cup fat-free Thousand Island dressing
  • 1 cup cool herb croutons

Combine first 5 ingredients in a salad bowl. Add dressing and pepper to taste and toss. Serve with croutons.


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Noodle Salad In reply to
Prep: 5 min, Cook: 15 min.
  • 1-1/2 Tbs. Oriental sesame oil
  • 2 Tbs. lite soy sauce
  • 1-1/2 Tbs. balsamic vinegar
  • 1/2 lb. Chinese noodles or thin spaghetti
  • 3 scallions, chopped
  • 3/4 lb. broccoli, cut into florets

Combine first 3 ingredients in a bowl and set aside. Cook noodles in boiling salted water until al dente. Drain thoroughly. Stir in scallions and set aside. Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until broccoli is tender. Drain and toss with noodles and sauce.


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Seven Layer Salad In reply to
Prep: 15 min, plus refrigeration time.
  • 1/4 head iceberg lettuce, washed
  • 1/2 cup bottled real bacon pieces
  • 1/2 medium green bell pepper, seeded and chopped
  • 1/2 small onion, chopped
  • 5 ounces frozen peas, thawed
  • 2 celery ribs, chopped
  • 1 carrot, peeled and shredded
  • 1/2 cup shredded cheddar cheese
  • 3/4 cup mayonnaise type salad dressing
  • 2 Tbs. sugar
  • 1/2 cup croutons

Prepare day before serving. Arrange lettuce in the bottom of a deep baking dish or plastic container with a cover. Sprinkle with bacon pieces. Layer with remaining vegetables and sprinkle with cheese. Combine salad dressing and sugar in a bowl. Spread over top of salad so it is air tight. Cover and refrigerate until serving time. Just before serving, toss and add croutons, if desired.


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Shortcut Coleslaw In reply to
  Prep: 5 min.
  • 1/2 lb. cole slaw
  • 1/3 cup raisins
  • 1/2 cup fat-free coleslaw dressing

Combine all ingredients and salt and pepper to taste in a bowl and mix gently. Serve at room temperature or chilled.


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Southwest Chicken Salad In reply to
Prep: 5 min, Marinate: 20 min, Cook: 20 min.
  • 1 ounce taco seasoning
  • 1/4 cup oil
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1-1/2 lbs. boneless skinless chicken breast halves
  • 8 cups lettuce, torn
  • 1 cup salsa
  • 1/2 cup nonfat sour cream
  • 1 cup shredded cheddar cheese
  • 1/4 cup black olives

Combine first 4 ingredients in a glass dish or plastic bag. Add chicken breasts, turning to coat all sides. Marinate 20 minutes. Broil or grill 7-10 minutes per side or until cooked throughout. Cut chicken into thin slices. Divide lettuce evenly among large salad plates. Top each serving with chicken slices and remaining ingredients


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Spinach Salad In reply to
Prep: 10 min.
  • 1-1/3 cups spinach leaves, washed and torn into pieces, tough stems discarded
  • 1-1/3 cups red leaf lettuce, torn into pieces
  • 1-1/4 tomatoes, cut into wedges
  • 3/4 cucumber, peeled and thinly sliced
  • 3/4 red bell pepper, seeded and thinly sliced
  • 3 ounces pitted black olives, thinly sliced
  • 3 ounces feta cheese, crumbled
  • 1/3 cup fat-free Italian dressing

Combine first 7 ingredients in a salad bowl and toss. Pour dressing over salad just before serving. Season with salt and pepper to taste and toss.


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Sunny Chicken Salad In reply to
Prep: 15 min, plus refrigeration time.
  • 2 cups cooked rice, cooled
  • 2 cups cantaloupe, cubed
  • 1-1/2 cups cooked chicken breast, cubed
  • 1/4 cup fresh mint, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 lb. plain nonfat yogurt
  • 4 lettuce leaves

Mix together first 3 ingredients in a bowl. Combine next 4 ingredients in another bowl. Gently stir yogurt mixture into rice mixture until well combined. Cover and refrigerate at least 2 hours, until chilled. Serve lettuce on individual plates topped with chicken salad.


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Tex-Mex Potato Salad In reply to
Prep: 10 min, Cook: 15 min.
  • 1/2 lb. small red potatoes, scrubbed
  • 1 clove garlic, minced
  • 3/4 tsp. sweet paprika
  • 1/8 tsp. cayenne
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. white pepper
  • 1 Tbs. olive oil
  • 2 Tbs. plus 2 tsp. scallions, chopped
  • 2 Tbs. cilantro or parsley, chopped
  • 1/4 cup shredded fat-free cheddar cheese

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 15-20 minutes or until just tender. Drain and rinse under cold water to cool. Cut potatoes into 1/4 inch slices and place in a mixing bowl. Combine next 6 ingredients in a bowl. Heat oil in a heavy nonstick skillet over medium heat. Stir in spice mixture and cook about 15 seconds, stirring constantly. Pour hot spice mixture over potatoes and toss. Add remaining ingredients and salt to taste and toss. Serve at room temperature or chilled.


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Algerian Salad In reply to
Prep: 15 min.
  • 3/4 cucumber, diced
  • 3/4 green bell pepper, cored, seeded and diced
  • 1 ounce green olives, pitted and chopped
  • 2 tsp. coriander, chopped
  • 1 Tbs. plus 1 tsp. mint, chopped
  • 1-1/4 tsp. wine vinegar
  • 1 Tbs. plus 1 tsp. olive oil

Combine all ingredients in a bowl. Season with salt and pepper to taste. Mix thoroughly.


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Asparagus and Tomato Salad In reply to
Prep: 10 min, Cook: 5 min.
  • 1-1/2 lbs. asparagus, tough ends trimmed
  • 3/4 lb. tomatoes, peeled, seeded and chopped
  • 2 shallots, minced
  • 2 Tbs. olive oil
  • 1-1/2 Tbs. red wine vinegar
  • 1/2 cup seasoned croutons

Place asparagus spears in a large steamer basket over boiling water. Cover saucepan and steam 5-6 minutes or until asparagus is bright green and tender. Rinse asparagus under cold water. Drain thoroughly and transfer to a serving bowl. Add tomatoes and shallots and set aside. Combine remaining ingredients, except croutons, in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Pour vinaigrette over asparagus and tomatoes and toss. Serve at room temperature or chilled with croutons.


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Avocado and Grapefruit Salad In reply to
Prep: 15 min.
  • 2 cups grapefruit segments
  • 1 avocado, halved lengthwise, pitted, peeled and cut into 1/4 inch slices
  • 1 red onion, thinly sliced
  • 1/8 tsp. salt optional
  • 1/4 tsp. pepper
  • 3 Tbs. lemon juice
  • 6 ounces garden salad
  • 8 small black olives, sliced
  • 2 Tbs. tomato juice
  • 1 tsp. ground cumin
  • 1 small clove garlic, minced
  • 2 Tbs. olive oil
  • 1/4 cup cilantro or parsley, chopped

Combine first 5 ingredients and 2 Tbs. lemon juice in a mixing bowl. Arrange lettuce on individual salad plates. Top with avocado grapefruit salad and sprinkle with olives. Combine remaining ingredients, except cilantro, in a jar with a tight-fitting lid. Shake vigorously. Add cilantro and shake again. Pour dressing over salad and toss.


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Baked Grecian Chicken Salad In reply to
Prep: 20 min, Cook: 50 min.
  • 1/4 cup unsalted butter, melted
  • 1 lemon, juiced
  • 1/2 tsp. garlic powder
  • 1-1/4 tsp. oregano
  • 1-1/4 tsp. Greek herb seasoning
  • 4 boneless skinless chicken breast halves
  • 2 plum tomatoes, diced
  • 1 cucumber, peeled and sliced
  • 1/2 green bell pepper, cut into strips
  • 1/4 purple onion, sliced
  • 2 Tbs. red wine vinegar
  • 1 Tbs. olive oil
  • 2 Tbs. vegetable oil
  • 1/8 tsp. dried basil
  • 1/8 tsp. sugar
  • 1/8 tsp. dry mustard
  • 1 package mixed Italian salad greens
  • 2 ounces feta cheese, crumbled
  • 1/4 cup black olives
  • 1/4 cup bottled pepperoncini (salad peppers)

Preheat oven to 350°F. Combine butter, lemon juice and garlic powder in a bowl. Add 1 tsp. oregano, 1 tsp. Greek seasoning and salt and pepper to taste. Place chicken in baking dish. Pour butter mixture over chicken. Bake 45-50 minutes, basting occasionally, until chicken is just cooked through. Combine tomatoes and next 9 ingredients in a bowl. Add remaining oregano and Greek seasoning. Season with salt and pepper to taste and mix thoroughly. Place salad greens in a large bowl. Slice chicken into thin strips and arrange on top of salad. Top with tomato-cucumber salsa and sprinkle with feta cheese. Garnish with olives and pepperoncini pepper.


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Beet & Carrot Salad In reply to
Prep: 10 min, Cook: 30 min.
  • 1-1/4 lbs. medium beets, tops trimmed
  • 11 ounces carrots, peeled and cut into matchstick thin pieces
  • 2 Tbs. plus 2 tsp. apricot or peach fruit spread
  • 2 Tbs. plus 2 tsp. raspberry or other vinegar
  • 2 tsp. Dijon mustard

Place beets and enough water to cover in a heavy nonreactive saucepan over high heat. Bring to a boil and reduce heat to low. Cover pan and simmer 30 minutes or until beets are just tender. Drain and cool beets by running under cold water. Peel and cut beets into 1/4 inch thick sticks. Place carrots in a steamer basket over boiling water. Cover pan and steam 3 minutes or until tender. Drain. Combine remaining ingredients in a bowl and whisk vigorously. Add beets, carrots and salt to taste. Toss to coat. Serve at room temperature or chilled.


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Berry Salad In reply to
Prep: 15 min, plus chilling time.
  • 1/2 cup blueberries, picked over
  • 1/2 cup raspberries
  • 1 cup strawberries, hulled and halved
  • 3 oranges, peeled, pith removed and flesh chopped
  • 2 Tbs. fresh mint, chopped
  • 3/4 cup plain yogurt
  • 2 Tbs. honey
  • 1-1/2 Tbs. orange juice
  • 1/4 tsp. nutmeg

Combine first 5 ingredients in a bowl. Mix remaining ingredients in another bowl. Chill until ready to serve. Serve berries topped with yogurt sauce.


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Caesar Pasta Salad In reply to
Prep: 15 min, Cook: 15 min.
  • 1/2 lb. rotelle or other spiral pasta
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1/2 cup cucumber, cut into 1/2 inch pieces
  • 1/2 red bell pepper, seeded and cut into 1/2 inch pieces
  • 1 cup Caesar dressing
  • 1/3 cup grated Parmesan cheese
  • 8 cherry tomatoes, halved
  • 2 Tbs. lemon juice
  • 1/4 cup parsley (optional), chopped

Cook pasta in boiling salted water about 8 minutes or until al dente. Drain and set aside to let cool. Place broccoli and cauliflower in a steamer basket over boiling water. Cover and steam 3 minutes. Remove from steamer basket. Rinse under cold water and drain well. Transfer broccoli and cauliflower to pasta. Add cucumber and bell pepper. Add salad dressing and Parmesan. Toss. Add lemon juice and cherry tomatoes just before serving. Sprinkle with parsley


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Caesar Salad In reply to
Prep: 5 min.
  • 1 lb. Romaine lettuce, chopped
  • 1/4 cup Caesar dressing
  • 1 Tbs. plus 1 tsp. lemon juice
  • 1/4 cup plus 2 Tbs. grated Parmesan cheese
  • 1/2 cup croutons

Combine lettuce and dressing in a bowl. Add lemon juice, Parmesan and pepper to taste. Toss. Add croutons just before serving and toss.


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Caprese Salad In reply to
Prep: 10 min.
  • 9 ounces ripe tomatoes, cut into quarters
  • 1/4 lb. mozzarella cheese, cut into small cubes
  • 2 Tbs. extra virgin olive oil
  • 8 medium fresh basil leaves, shredded
  • 1 clove garlic, minced
  • 1/8 tsp. salt optional
  • 1/8 tsp. ground black pepper

Combine all ingredients in a bowl and toss. Serve with fresh bread.


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Chicken Caesar Salad In reply to
Prep: 15 min, Cook: 10 min.
  • 4 boneless skinless chicken breast halves
  • 1 lb. garden salad
  • 6 ounces Caesar dressing
  • 1/4 cup grated Parmesan cheese
  • 8 cherry tomatoes
  • 1 cup seasoned croutons

Prepare grill or broiler. Grill or broil chicken about 4 minutes per side or until cooked throughout. While chicken is cooking, combine lettuce, dressing and half the Parmesan in a mixing bowl. Toss. Divide salad into individual serving bowls. Top with croutons and cherry tomatoes. Cut each chicken breast crosswise into 1/2 inch wide strips. Arrange chicken on top of salad. Sprinkle with remaining Parmesan.


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Cobb Salad In reply to
Prep: 10 min, Cook: 10 min.
  • 2 eggs
  • 10 ounces packaged fresh spinach
  • 1 head lettuce, torn into bite size pieces
  • 1/4 cup blue cheese, crumbled
  • 1-1/2 cups cooked turkey or chicken, shredded
  • 1 avocado, sliced
  • 1/2 cup bottled real bacon pieces
  • 1/2 cup fat-free lemon herb dressing

Place eggs in a saucepan with water to cover. Bring to a boil over high heat. Reduce heat to medium low and cook 10 minutes. Transfer eggs to a bowl of cold water to cool. Peel and quarter eggs and set aside. Line serving plates with spinach and top with lettuce. Layer cheese, turkey, avocado, bacon pieces and eggs over top. Drizzle dressing over salad and serve.


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Corn Salad In reply to
Prep: 10 min, Cook: 5 min.
  • 10 ounces frozen corn
  • 1 small red bell pepper, seeded and cut into thin 1 inch strips
  • 1 small green bell pepper, seeded and cut into thin 1 inch strips
  • 1 green chili pepper, seeded and finely chopped
  • 1/2 red onion, chopped
  • 2 Tbs. red wine vinegar
  • 1-1/2 tsp. brown sugar
  • 1 Tbs. olive oil
  • 1/2 tsp. oregano, or 1 tsp. fresh, chopped

Place corn in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes, or until tender. Transfer corn to a bowl. Add peppers and onion. Combine remaining ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour over corn mixture and toss.


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Egyptian Black-Eyed Pea and Spinach Salad In reply to
Prep: 15 min, plus chilling time.
  • 1/4 cup plus 2 Tbs. lemon juice
  • 1/4 cup plus 3 Tbs. extra virgin olive oil
  • 1/4 tsp. paprika
  • 1 tsp. ground cumin
  • 4 scallions, minced
  • 1/2 red onion, chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 2 large tomatoes, seeded and chopped
  • 1 lb. canned black-eyed peas
  • 4 cups spinach leaves, stemmed

Combine first 5 ingredients in a jar with a tight-fitting lid. Season with sea salt and black pepper to taste. Shake vigorously and set aside. Combine remaining ingredients, except spinach, in a bowl. Chill 30-60 minutes. Place spinach on serving plates and top with bean salad. Shake dressing and pour over salad.


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Cold Chicken Pasta Salad In reply to
Servings: 5 servings Prep. Time: :30 Total Time: Ingredients:
1/2 pkg. (8 oz.) rotelle noodles
3 cups chicken, cooked and cubed
1 cup zucchini, diced
1 cup tomatoes, diced and seeded
3/4 cup celery, diced
3/4 cup sour cream
1/2 cup mayonnaise
1 tsp. salt
1/8 tsp. pepper
2 tsp. lemon juice
2 tbsp. dried basil
1 tsp. dried oregano
1/4 cup pine nuts
3 tbsp. fresh parsely, finely chopped
Directions:

Cook pasta; drain. Rinse with cold water and drain well. Add chicken, zucchini, tomatoes and celery. Place remaining ingredients in food processor and blend until well mixed. Chill dressing, covered, for 1 hour before adding to salad. Toss salad, coating well.



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Cristin's Kickin' Pasta Salad In reply to
Prep. Time: :15 Total Time: 2:00 to 3:00 Ingredients:
Bow-tie pasta
Italian salad dressing
1 can black olives
1 tomato, sliced
1/4 cup feta cheese
1/4 cup cucumber, sliced
Salt and pepper, to taste
Directions:

Cook pasta. Place pasta in large bowl. Cover pasta with Italian dressing throughly. Add olives, tomato, cheese, and cucumber. Sprinke desired amount of pepper and saly. Refrigerate for 2-3 hours before serving.



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Fruity Spinach Salad In reply to
Servings: 10 servings Prep. Time: Total Time: Ingredients:
1/4 cup vinegar, white wine
2 tbsp. honey
3 tbsp. oil, salad
1 tsp. poppy seed
1/2 tsp. dry mustard
8 cups fresh spinach, torn
1 papaya, seeded, peeled, and cubed
1-1/2 cups seedless grapes, halved
Directions:

In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard. Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately.



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Red Potato and Dill Salad In reply to
Servings: 4 servings Prep. Time: :35 Total Time: :35 Ingredients:
2 lb. red-skin potatoes, cut into small pieces
1 red pepper, diced
1/2 md. onion, diced
1/2 cup diced celery
3/4 cup mayonnaise
1/4 cup fresh dill or 2 tbsp. dried dill
2 tbsp. vinegar
1 tbsp. horseradish
1 tbsp. sugar
4 tbsp. dijon mustard
Directions:

Cook red potatoes for approximately 15 minutes. Meanwhile, combine mayonnaise, red pepper, onion, celery, dill, mustard, vinegar, horseradish and sugar. Cool potatoes slightly, and then pour 3/4 of the mayo mixture over the pieces of potatoes. Let stand for several hours for the flavors to "marry". Add remainder of mayo dressing before serving.



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Sharon's Broccoli Salad In reply to
Servings: 4 to 8 servings Prep. Time: :15 Total Time: :45 Ingredients:
1 to 2 lg. head broccoli, cut small
1 lb. bacon, cooked and crumbled or 1/2 jar Real Bacon pieces
1/2 cup raisins
1 cup sunflower seeds

1 Dressing:
1/2 cup sugar
1 cup mayonnaise
Directions:

Blend dressing ingredients well, set aside for 1/2 hour. Pour on salad and mix.



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24-Hour Refrigerator Salad In reply to
1 head lettuce
1 cup diced celery
4 hard-boiled eggs, sliced
1 (10 ounce) package frozen green peas
1/2 cup chopped green peppers
1/2 cup chopped green onion (tops only)
8 slices bacon, fried crisp and crumbled
2 cups mayonnaise
2 tablespoons granulated sugar
4 ounce (1/2 cup) grated cheese
In a 9 x 13-inch pan (or a deep glass bowl), layer ingredients as listed through green onions. Mix sugar with mayonnaise - pour over layers. Sprinkle with grated cheese and bacon. Refrigerate overnight.
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Arizona Avocado Salad In reply to
3 avocados, seeded and peeled
1 tablespoon onion, minced
1 teaspoon chili powder
2 drops Tabasco sauce
1 teaspoon salt
4 medium tomatoes
8 lettuce leaves
Peel tomato and cut off top. Scoop out pulp.
Mash the avocados, and mix well with the onion, chili, Tabasco, and salt. Stuff tomato with avocado mixture, and serve over lettuce.
Makes 4 servings
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Avocado, Tomato and Cottage Cheese Salad In reply to

Select two ripe Haas avocados.
Cut them into cubes.
Cut two tomatoes into cubes.
Add these to about 1 pound cottage cheese, and sprinkle with one envelope Good Seasons Italian Dressing.
Add salt and pepper to taste
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Baked Potato Salad In reply to
2 pounds red potatoes, washed
2 ounces canola oil
2 teaspoons kosher salt
8 ounces bacon, cooked and diced
1 cup sour cream
1 bunch green onion, chopped
8 ounces sharp Cheddar cheese, grated
4 ounces butter
2 teaspoons kosher salt
2 tablespoons cracked black pepper
Preheat oven to 350 degrees F.
In a large bowl toss potatoes in canola oil and kosher salt until well coated. Place potatoes on a sheet pan and bake at 350 degrees F until potatoes are tender.
While potatoes are baking cook bacon in a small pan until crisp, then drain excess bacon fat and set aside.
When potatoes are done and cool enough to work with, cut potatoes in large chunks and place in a large mixing bowl. Add in bacon, sour cream, green onions, cheddar cheese and butter. Season with salt and black pepper and fold all ingredients together, being careful to leave the potatoes chunky.
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Baked Potato Salad In reply to
8 potatoes
12 slices bacon
2 onions, finely chopped
1 cup sliced mushrooms
1 cup heavy cream
1/2 cup milk
1 1/2 cups shredded mozzarella or Cheddar cheese
Salt and pepper to taste
Preheat oven to 325 degrees F. Butter or grease an 8 x 16 inch baking dish.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
Drain and cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are soft.
Slice potatoes and place a thin layer in the baking dish. Follow with a layer of the bacon mixture and repeat layers until all ingredients are used.
Pour cream and milk over layers. Sprinkle with grate cheese.
Bake for approximately 35 minutes.
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Blue Cheese Cole Slaw In reply to
2 (4 ounce) packages shredded carrots
3 (16 ounce) packages prepared cole slaw (cabbage or broccoli)
1 1/2 jars Marzetti Slaw Dressing
1 pound cooked, crisp, crumbled bacon
3 (4 ounce) packages crumbled blue cheese
Mix everything together in a very large salad bowl. That's it!
Servings: 4
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Blue Cheese Potato Salad In reply to
2 1/2 pounds potatoes, cooked and cubed
3/4 cup chopped scallion (green and white parts)
3/4 cup chopped celery
3/4 cup sour cream (regular or fat-free)
1/4 cup mayonnaise (regular or reduced-fat)
2 tablespoons minced fresh parsley
1 tablespoon white wine vinegar or cider vinegar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 cup crumbled blue cheese plus extra for top
In a large bowl toss together all the ingredients until very well mixed. Sprinkle the top with extra blue cheese. Cover and refrigerate for at least several hours before serving.
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Bodacious Broccoli Salad In reply to
12 servings
Make at least 2 hours in advance to allow flavors to meld.
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
2 tablespoons granulated sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
In a large bowl, combine broccoli, cheese, bacon and onion.
Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
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Bread and Butter Pickle Potato Salad In reply to
MAKES: 6 servings
2 pounds Yukon gold potatoes (about 2 1/4 inches wide), scrubbed
1 tablespoon mustard seed (see notes)
1/2 cup bread-and-butter pickle juice (see notes)
1/2 cup finely chopped bread-and-butter pickles
1/2 cup reduced-fat or regular mayonnaise
2 tablespoons cider or white wine vinegar
1 red bell pepper (1/2 pound), rinsed, stemmed, seeded, and diced
6 tablespoons minced parsley
Salt and pepper
In a 4- to 5-quart pan, combine potatoes and 1 1/2 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 25 to 30 minutes. Drain and let stand until cool enough to touch, about 10 minutes.
Meanwhile, in a large bowl, mix mustard seed, pickle juice, pickles, mayonnaise, and vinegar. Peel warm potatoes, cut into about 3/4-inch cubes, and drop into dressing. Add bell pepper; mix gently. Let cool to room temperature, at least 15 minutes. Add 4 tablespoons parsley and salt and pepper to taste; mix. Scrape into a serving bowl and sprinkle with remaining parsley.
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Broccoli Coleslaw In reply to
Dressing
3 tablespoons granulated sugar
1/2 teaspoon black pepper
1 cup vegetable oil
6 tablespoons rice vinegar
Salad
1 cup slivered almonds
8 tablespoons sesame seeds
2 (3 ounce) package ramen noodles (Oriental or vegetable flavor)
2 (12 ounce) bags broccoli coleslaw
3 scallions, tops and bottoms chopped
Mix dressing ingredients together and set aside.
Toast almonds and sesame seeds at 350 degrees F until lightly browned. Let cool.
Crunch or break up noodles in bag before opening. Place dry noodles and contents of seasoning packets in large bowl.
Add broccoli slaw, scallions, toasted almonds and sesame seeds.
Toss with desired amount of dressing at last minute.
Serves 8.
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Broccoli Salad In reply to
1 bunch fresh broccoli, cut into florets
1 (6 ounce) can ripe olives, sliced
1 (5 ounce) jar stuffed green olives, sliced
1 small onion, chopped
4 hardboiled eggs, chopped
1/4 cup sweet pickle relish
2/3 cup mayonnaise
1 teaspoon lemon juice
Mix broccoli, olives, onion and eggs. Add relish, mayonnaise and lemon juice. Mix all very well. Put into covered bowl and refrigerate overnight. Stir well and serve.
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Broccoli Salad 2 In reply to
Dressing
2 tablespoons vinegar
3 ounces cream cheese
2 tablespoons granulated sugar
Dash of pepper
1/8 teaspoon garlic salt
1/4 teaspoon salt
1 teaspoon mustard
1 egg
2 tablespoons vegetable oil
Salad
6 cups fresh raw broccoli florets
1/2 cup raisins
2 tablespoons red onion, chopped
12 slices bacon, fried and crumbles
Combine all dressing ingredients in blender except the vegetable oil. Blend until well mixed. Add the vegetable oil and blend. Serve over the salad ingredients.
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Broccoli Salad 3 In reply to
4 cups chopped broccoli (not the stalk)
1 medium onion, chopped
8 slices fried bacon, crumbled
3/4 cup mayonnaise
3 tablespoons vinegar
3 tablespoons granulated sugar
Stir together mayo, vinegar and sugar. Pour over the broccoli, onion and bacon. Toss and refrigerate.
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Broccoli-Raisin Salad In reply to
Serves 8.
2 bunches broccoli (chopped florets)
1/2 cup chopped onion
1/2 cup raisins
6 slices well-cooked bacon, finely chopped
Mix all of the above ingredients and then stir in the dressing.
Dressing
1 cup mayonnaise
1 cup granulated sugar
3 tablespoons vinegar
Refrigerate overnight for best flavor.
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Buttermilk Slaw In reply to
1 1/2 cups Miracle Whip®
1 cup cultured buttermilk
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon salt
10 cups coarsely shredded red or green cabbage
Whisk together Miracle Whip®, buttermilk, sugar, lemon juice, hot pepper sauce and salt. Add cabbage and mix well. Cover and refrigerate for at least 2 hours or overnight if you like a more tender slaw. Adjust the seasoning, toss well and serve.
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Cabbage-Pineapple Slaw In reply to
3 cups shredded cabbage
1 (9 ounce) can crushed pineapple
1 cup marshmallows
1/2 cup chopped celery
1 cup diced apples or raisins
1/2 cup mayonnaise
Mix well and chill.
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Caesar Salad In reply to
2 small heads romaine lettuce, thoroughly chilled
Herb Croutons
1/2 teaspoon seasoned salt
1/8 teaspoon MSG
1/4 teaspoon dry mustard
Freshly ground black pepper
Dash of garlic powder
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon granulated sugar
6 tablespoons olive oil
2 tablespoons wine vinegar
1 (2 ounce) can anchovy fillets
1 egg, coddled*
1/4 cup grated Parmesan cheese
Wash romaine; remove outside leaves. Break tender leaves crosswise into pieces about 1 inch wide. Store in plastic bag in refrigerator until ready to use. Make Herb Croutons.
When ready to serve, place romaine in large wooden salad bowl. In a small mixing bowl combine seasonings, lemon juice, Worcestershire sauce, sugar, oil, vinegar and 3 anchovy fillets which have been mashed or minced. Mix thoroughly.
Break coddled egg over greens, then pour salad dressing over all and toss lightly. Sprinkle with cheese and croutons and toss again lightly. Serve immediately on chilled salad plates. Top each serving with 2 anchovy fillets.
* To coddle egg, cook whole egg in hot but not boiling water for 2 minutes.
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Caesar Potato Salad In reply to
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.
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Calico Salad In reply to
1 (16 ounce) can green beans
1 (16 ounce) can kidney beans
1 (16 ounce) can garbanzo beans
1/2 cup diced green bell pepper (optional)
1/3 cup chopped onion
Drain all the beans. Mix all ingredients together.
Dressing
1 cup granulated sugar blended with 1 1/3 cups vinegar
2/3 cup oil
2 teaspoons salt
1 teaspoon pepper
Place beans in a container which has a tight cover. Add diced pepper and onion. Pour dressing over all, and refrigerate several hours or overnight or for several days before serving. This salad keeps well in the refrigerator for at least a week.
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Canyon Style Potato Salad In reply to
5 cups diced potatoes, cooked in chicken broth
1/2 cup sliced celery
1 cup prepared Hidden Valley Original Ranch® Salad Dressing
1 tablespoon prepared mustard
2 tablespoons sweet pickle relish, drained
2 tablespoons sliced scallion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup sliced radishes
In a bowl, combine potatoes and celery. Mix together Salad Dressing, mustard, pickle relish, scallion, salt and pepper. Pour over potatoes and celery; toss gently. Cover and refrigerate. Garnish with radishes or toss in just before serving.
Makes 8 to 10 servings.
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Carrot Marshmallow Salad In reply to
3 1/2 cups peeled, shredded carrots
1 cup miniature marshmallows
1/4 cup pineapple, cut into 1/2-inch pieces
1 cup seedless raisins
1/2 cup shredded coconut
1 cup mayonnaise
1 cup whipped cream
Toss lightly carrots, marshmallows, pineapple, raisins and coconut. Combine mayonnaise with carrot mixture. Carefully fold in whipped cream. Garnish with additional coconut, if desired.
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Carrot-Raisin Salad In reply to
1/2 cup Sun-Maid® Raisins
2 cups grated carrot
1 (8 3/4 ounce) can pineapple tidbits
1/3 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon salt
Salad greens
Combine Sun-Maid® Raisins, carrot and drained pineapple. Blend in mayonnaise, lemon juice and salt.
Serve on crisp salad greens.
Makes 4 to 6 servings.
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Carrot Salad In reply to
1/3 cup heavy cream
1 pound carrots, shredded
1/3 cup raisins
1 (8 ounce) can crushed pineapple, packed in natural juice
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/3 cup mayonnaise
In a small mixing bowl, with electric mixer on high, beat cream until stiff peaks form. Set aside.
In a large bowl, combine remaining ingredients, tossing to blend. Fold in whipped cream. Chill and serve.
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Cauliflower Salad In reply to
Break a head of cauliflower into small florets, about a quarter size. Bring the cauliflower and water to a boil and stir just only until the moment the cauliflower is not hard (about 5 minutes). Drain it in a colander and put into a bowl. Immediately add about 2 tablespoons of finely chopped onions, salt, pepper, and pour vinegar all over it. After you have done this, stir in sour cream, about 1/2 cup, more or less. You'll know when it is right.
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Chayote Salad In reply to
2 pounds chayotes
1/3 cup olive oil
2 teaspoons finely chopped cilantro
2 tablespoons white wine vinegar
Salt and pepper
1 avocado
3 1/2 ounces mozzarella cheese, cut into strips
8 green olives, sliced
Peel chayotes, halve, discard seeds and chop. Steam over boiling, salted water about 20 minutes or until tender. Cool. In a jar with a tight-fitting lid, shake together olive oil, cilantro, vinegar, salt and pepper.
Cut avocado in half lengthwise, discard seed and slice into a serving bowl. Immediately toss with the olive oil dressing. Toss in chayotes, cheese and olives.
Serves 4.
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Cheddar Bacon Topped Salad In reply to
1 head lettuce, chopped
1/2 cup chopped green, red or yellow bell pepper
1 red onion, chopped
1/2 cup chopped celery
1 (10 ounce) package frozen green peas, thawed
2 cups mayonnaise
2 tablespoons granulated sugar
4 ounces Cheddar cheese, shredded
8 bacon slices, crisp-cooked and crumbled
Layer the lettuce, bell pepper, onion, celery and peas in a 9 x 13-inch dish or a large salad bowl.
Combine the mayonnaise and sugar in a bowl and mix well. Spread over the layers, sealing to the edges. Sprinkle the cheese and bacon over the top. Chill, covered for 8 hours or longer.
Makes 10 to 12 servings.
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Chinese Cole Slaw In reply to
1 small head cabbage, shredded
3 scallions, thinly sliced
1/2 cup mayonnaise
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon Tabasco® sauce
Garlic salt
Pepper
In bowl, stir together mayonnaise, soy sauce, ginger and hot pepper sauce until well blended. Pour over cabbage mixture and mix well. Season with garlic salt and pepper; cover and chill for at least 2 hours. Stir once or twice.
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Chipotle Cole Slaw In reply to
1/2 head green cabbage, shredded
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 tablespoons fresh dill
1 tablespoon dill seed
1/2 tablespoon chipotle powder
1/2 cup mayonnaise
Salt and ground pepper
Combine cabbage, peppers, dill, chipotle powder and mayonnaise in a large bowl and toss well. Season to taste with salt and pepper. Chill until ready to serve.
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Chopped Vegetable Salad In reply to
For mustard vinaigrette
1 tablespoon Dijon mustard
3 tablespoons sherry wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup almond or safflower oil
Salt and freshly ground white pepper, to taste
For salad
1 tablespoon olive oil
1/2 cup diced fresh artichoke bottoms
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced red onion
1/2 cup diced radicchio
1/2 cup fresh corn kernels, uncooked
1/2 cup diced celery
1/2 cup diced ripe avocado
1/4 cup peeled, seeded and chopped tomato
4 teaspoons grated Parmesan cheese
Salt and freshly ground pepper, to taste
12 to 15 radicchio "cups"
To prepare the vinaigrette, combine mustard and vinegar in small bowl. Slowly whisk in the oils. Season to taste with salt and pepper, and set aside. Whisk again when ready to serve.
To prepare the salad, in a small skillet, heat the oil. Season the diced artichokes lightly with salt and pepper, and sauté until al dente, about 3 minutes. Transfer to large bowl and let cool.
Blanch the carrots and beans by placing them in a fine mesh basket. Set the basket into a pot of boiling salted water, and cook until al dente, 2 to 3 minutes. Plunge into cold water to stop the cooking process. Drain, cool and add to the artichokes. Add the onion, radicchio, corn and celery.
When ready to serve, dice the avocado and the tomato and add to the other vegetables. Toss the vegetables with the vinaigrette, sprinkle with the grated cheese and toss again. Correct the seasoning, to taste.
Put each radicchio cup on a small cocktail plate. Mound chopped salad into each cup. Serve immediately.
Serves 4 regular portions, or 12-15 appetizer portions.
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Cilantro Bean Salad In reply to
1 (15 1/2 ounce) can kidney beans
1 (15 1/2 ounce) can garbanzo beans
1 (15 1/2 ounce) can corn
1 medium red onion, diced
Dressing
1 cup fresh cilantro
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons cumin
3 cloves garlic, minced
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1 1/2 cups extra virgin olive oil
Juice of 1/2 lemon
Process Dressing ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate.
Pour remaining dressing over salad and mix gently just before serving. Serve at room temperature.
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Cilantro Slaw In reply to
3 cups green cabbage, finely shredded
3 cups red cabbage, finely shredded
1 cup firmly packed cilantro leaves, minced
1/4 cup Mexican lime juice
1 tablespoon water
1 tablespoon honey
1/2 teaspoon cuminseed
Salt and pepper
In a large nonreactive bowl, mix cabbages, cilantro, lime juice, water, honey and cumin seeds. Season to taste with salt and pepper. Cover and refrigerate.
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Corn and Green Pea Salad In reply to
This is good for a picnic or a casual meal.
1/3 cup vegetable oil
1/2 cup granulated sugar
1/2 cup vinegar
1 teaspoon salt
1 teaspoon pepper
1 can small green peas
1 can shoe peg corn
1 small green bell pepper, finely chopped
1 small onion, chopped
1 cup celery, chopped
Boil vegetable oil, sugar, vinegar, salt and pepper. Let cool, then pour over vegetables and let stand overnight. This is very good!
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Craisin Broccoli Salad In reply to

2 bunches broccoli, washed and cut
into small bite-size pieces
1 pound bacon cut into small pieces and fried crisp
1 cup craisins (dried cranberries)
1 cup red onion, chopped
1 cup sunflower kernels
Dressing
1/2 cup mayonnaise
1/2 cup granulated sugar
3 to 4 tablespoons vinegar
Mix all together and serve. Recipe can be doubled.
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Cornbread Salad In reply to
1 box Jiffy Cornbread Mix
1 large tomato
1 small green bell pepper
1 small onion
1 to 1 1/2 cups mayonnaise
Prepare cornbread as directed on box. Let cool. Crumble cornbread in large bowl. Cut tomato, bell pepper and onion into bite-size pieces. Add all three into cornbread. Add mayonnaise in slowly and mix until moist. Chill for 1 hour for best taste.
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Cream Cheese and Avocado Salad In reply to
2 avocados, cut in half
3 ounces cream cheese
1 tablespoon black olives, sliced
2 tablespoons pimento, chopped
3 tablespoons Italian salad peppers (pepperoncini), chopped
Lemon juice
Add 1 teaspoon vinegar from Italian peppers to cream cheese and mix well in a food processor or blender. Add pimentos, peppers and black olives. Peel, seed and cut the avocados in half. Coat with lemon juice. Fill the cavity with cream cheese mixture. Refrigerate for 1 hour.
Serve on lettuce leaves.
Serves 4.
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Creamed Cucumber Slices In reply to
   
2 large cucumbers, sliced thin
1 medium onion, sliced thin
Dressing
4 tablespoons cider vinegar
2 rounded tablespoons sour cream
1 1/2 tablespoons granulated sugar
Pepper to taste
Place cucumber slices in bowl, salt generously. Set in the refrigerator. Remove from refrigerator after 1 hour and drain off the salted water. Squeeze the cucumber slices to drain additional water. (The salting is optional. It is done to remove some of the moisture from the cucumber so as to prevent thinning of the cream dressing. Whether or not to do it depends on the moisture content of the cucumbers being used. When in doubt, salt.)
Mix together the cucumbers and onions. Combine the vinegar, sour cream, sugar and pepper, making sure that the sugar is dissolved. Pour dressing over the cucumbers and return to refrigerator for several hours.
Will keep in refrigerator for up to 1 week, although the dressing will become thin as cucumbers lose their moisture.
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Creamy Cole Slaw In reply to
2/3 cup evaporated milk
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/2 cup mayonnaise
4 cups shredded cabbage
1 carrot, shredded
1 stalk celery, diced
Stir together first 7 ingredients. Chill until ready to serve.
Combine cabbage, carrot and celery. Chill. To serve, pour milk mixture over cabbage mixture. Toss to coat well. Serve immediately.
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Creamy Coleslaw In reply to

For the dressing
2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons granulated sugar
1 teaspoon minced garlic
1 teaspoon ground white pepper
1 teaspoon salt
For the cabbage mix
5 large carrots (1 1/2 pound), peeled and shredded
1 head green cabbage (about 2 pound), shredded (makes 12 cups)
For the dressing: In a small bowl, mix together the mayonnaise, vinegar, sugar, garlic, pepper and salt. Set aside.
For the cabbage mix: In a large bowl, toss the carrots and cabbage. Immediately pour the dressing over the cabbage mix and toss until all of the vegetables are well coated. Cover the bowl and refrigerate for an hour. Toss again before serving.
Servings: 8
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Cucumber Slices with Dill In reply to

2 large cucumbers
4 tablespoons vinegar
2 tablespoons water
2 tablespoons granulated sugar
1 tablespoon fresh snipped dill
Wash cucumbers. Peel or score lengthwise with fork. Slice very thin. Combine remaining ingredients and pour over cucumbers. Refrigerate at least one hour.
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Cucumbers in Sour Cream In reply to

Thinly slice one large cucumber; sprinkle with 1 teaspoon salt. Let stand 30 minutes.
Drain off the accumulated water. Combine 1/2 cup sour cream, 1 tablespoons vinegar, 1 to 2 drops Tabasco® sauce, 2 tablespoons chopped chives, 1 tablespoon dried chopped onions, and a dash of pepper. Pour over cucumbers and refrigerate for 30 minutes.
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Cucumbers in Sour Cream 2 In reply to
2 large cucumbers
1 teaspoon salt
1 cup dairy sour cream
2 tablespoons vinegar
1 tablespoon chopped chives
1 teaspoon dill weed
1/4 teaspoon granulated sugar
Dash of pepper
Peel cucumbers; slice thin. Sprinkle with 1 teaspoon salt and let stand 30 minutes.
Drain well. Combine sour cream, vinegar, chives, dill weed, sugar and pepper. Pour over cucumbers. Taste and add additional salt, if needed. Chill in refrigerator for at least 30 minutes.
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Delicatessen Salad In reply to

1 (16 ounce) can cut green beans
1 (16 ounce) can cut yellow beans
1 (16 ounce) can green lima beans
1 (16 ounce) can garbanzo or kidney beans
1/2 cup chopped green pepper
1/2 cup chopped onion
1 (4 ounce) can pimento, chopped
1/2 cup vegetable oil
1/2 cup wine or apple cider vinegar
1/2 cup granulated sugar
1 tablespoon salt
1 teaspoon pepper
Drain all the beans. Combine first 7 ingredients in large glass bowl.
Combine vegetable oil and remaining ingredients in jar; shake vigorously. Pour dressing over bean mixture; toss well. Cover; marinate overnight in refrigerator, stirring occasionally.
Serve as a meat accompaniment, relish or drain well and serve in lettuce cups as a salad.
Makes about 7 1/2 cups.
NOTE: Frozen beans may be substituted, but cook them according to package directions and cool them before mixing with other ingredients.
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Deluxe Carrot Salad In reply to

2 cups carrots, shredded
1 cup coconut
1 can pineapple tidbits
1 cup marshmallows
Drain pineapple. Place over carrots and refrigerate overnight (covered). When ready to serve, add remaining ingredients and cover with dressing.
Dressing
3 ounces cream cheese
1/2 cup mayonnaise
1/2 cup whipping cream
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Dill and Red Pepper Potato Salad In reply to
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.
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Dill and Red Pepper Potato Salad In reply to
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.
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Egg Salad In reply to

6 hardboiled eggs, grated fine or sieved
1/3 cup minced pimiento-stuffed olives
1/4 cup plus 1 tablespoon mayonnaise
2 tablespoons minced scallions
2 tablespoons minced parsley
1 tablespoon prepared Dijon mustard
Salt and freshly-ground black pepper
Lettuce leaves
Combine all ingredients in a medium bowl, and mix thoroughly. Refrigerate, covered, at least 30 minutes.
Serve atop lettuce leaves or spread it in a sandwich. Leftovers can be kept a couple of days.
Makes about 2 cups.
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Eggplant Salad In reply to
1 large eggplant
3/4 teaspoon salt
3 tablespoons oil
1 medium onion, diced
2 tablespoons white vinegar
1 to 2 tablespoons granulated sugar
1/2 tablespoon garlic powder
Core eggplant and wrap in aluminum foil. Bake at 350 degrees F for 45 minutes or until soft.
Cool and peel skin. Chop eggplant and combine with salt, oil, onion, vinegar, sugar and garlic powder. Refrigerate for 1 to 2 hours.
Season again if needed.
Serve with assortment of crackers
1 large eggplant
3/4 teaspoon salt
3 tablespoons oil
1 medium onion, diced
2 tablespoons white vinegar
1 to 2 tablespoons granulated sugar
1/2 tablespoon garlic powder
Core eggplant and wrap in aluminum foil. Bake at 350 degrees F for 45 minutes or until soft.
Cool and peel skin. Chop eggplant and combine with salt, oil, onion, vinegar, sugar and garlic powder. Refrigerate for 1 to 2 hours.
Season again if needed.
Serve with assortment of crackers.
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Re: [tubeN2] Salad Recipes In reply to
CORN RELISH

Ingredients

2 quarts fresh corn kernels
1 large cabbage, chopped
7 cups chopped celery
4 fresh green cayenne peppers, seeded and chopped (optional)
4 fresh red cayenne peppers, seeded and chopped (optional)
6-1/2 cups chopped red bell peppers
6-1/2 cups chopped green bell peppers
1/2 cup salt
1 (2-ounce) box of dry mustard
2 pounds sugar
1/2 tablespoon turmeric
2 quarts while distilled vinegar
2 tablespoons cornstarch

Steps
Combine all of the ingredients in a large, heavy pot over medium-high heat and mix well. Bring to a boil, and cook for one hour, stirring often. Pack in hot sterilized pint-size canning jars, leaving a one-fourth inch space at the top of each jar. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings. Process in a bath of boiling water for 10 minutes (the water should cover the jars by about one inch), cool on a wire rack, then store in a cool, dark place.
Makes about 7 pints.
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Re: [tubeN2] Salad Recipes In reply to
BEST COLE SLAW

Ingredients

2 cups shredded white cabbage
2 cups shredded red cabbage
1 cup shredded spinach
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup thinly sliced red onions
2 tablespoons chopped pickled jalapenos
1/2 cup chopped fresh parsley leaves
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
3 tablespoons Creole mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoon sugar

Steps
Toss the cabbage, spinach, bell peppers, onions, jalapenos, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, sour cream, lemon juice, mustard, salt, pepper and sugar and mix well. Add the mixture to the salad bowl and toss to mix thoroughly. Cover and refrigerate for at least one hour.
Makes 6 to 8 servings