The Salad Master by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2010-05-10T14:52:13+00:00

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Leek Salad

82

Lentil Salad

1 cup dried lentils

1 cup diced carrots

1 cup diced red onions

2 cloves garlic, minced

1 bay leaf

1/2 teaspoon dried thyme

2 tablespoons lemon juice

1/2 cup diced celery

1/4 cup chopped fresh parsley

1 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup olive oil

In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.

Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Lentil Salad

83

Linguine with Vegetables

1 lb. Linguine

2 oz. olive oil

3 oz. soy sauce

1/2 lb. broccoli florets

1 medium red onion, thinly sliced (1/8") 1 small red pepper, diced

1/4 cup fresh chopped Italian parsley

Cook linguine according to package directions. Drain, but do not rinse. Place in large bowl, add olive oil, and mix well. Refrigerate until cold.

Mix soy sauce with cold linguine. Add vegetables and parsley; mix all taking care not to break pasta noodles. Serve chilled.

Linguine with Vegetables

84

Loaded Baked Potato Salad

8 potatoes, cubed (half peeled/half with skin) 6 slices bacon, diced & crisp cooked

2 cups shredder cheddar cheese

1 cup Miracle Whip

16 ounces sour cream

6 green onions

2 teaspoons salt

1/4 teaspoon pepper

Cube and boil potatoes with salt. Drain. Crumble bacon and slice onions (including tops). Combine sour cream, pepper and Miracle Whip. Add to potatoes. Add bacon, onions and cheese (reserve some of each for the top). Mix with potatoes. Pour into baking dish. Top with reserved cheese, onions, and bacon. Bake at 350F for 10−15 minutes (until cheese melts).

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Loaded Baked Potato Salad

85

Low Fat Chutney Chicken Salad

2 cups diced cooked chicken

1/4 cup mango chutney

1 small golden delicious or gala apple, cored and finely diced 1/4 cup finely diced celery

1/4 cup finely diced red onion

1/4 − 1/3 cup low−fat mayonnaise

Salt and pepper for seasoning

Mix all ingredients together. Season to taste with salt and pepper. Use as a sandwich filling or serve on top of a bed of greens.

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Low Fat Chutney Chicken Salad

86

Low Fat German Potato Salad

1 Pkg. frozen vegetarian bacon, thawed and chopped 1 tablespoon flour

1/4 cup of sugar

1/3 cup of white vinegar

2/3 cup of hot water

2 pounds of white potatoes, boiled for 25 minutes, covered until just tender

8 to 10 green onions, finely chopped (1 cup) 1/2 teaspoon of salt

1/8 teaspoon ground black pepper

In a non−stick skillet cook bacon over low heat, stirring constantly for about 8 minutes or until crispy. Add flour and stir for about one minute. Combine sugar, vinegar, hot water and add to bacon mixture. Cook, stirring constantly, until sauce thickens.

Drain potatoes well, cool, peel and slice. Add to the sauce along with the onion, salt and pepper. Serve warm or chilled.

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