** 'Mary's Tea Room' Salads **

SANTA FE CHICKEN SALAD

Posted by: shiftless - Posted on: 5/23/2007

Paula says, "Here is a nice cool recipe for hot days were all having, enjoy!"

SANTA FE CHICKEN SALAD

4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup Italian-style salad dressing
1 head iceberg lettuce
1 bunch romaine lettuce
2 bunches green onions, sliced
1 large tomato, chopped
1 (8 ounce) bag Mexican-style shredded cheese
5 (10 inch) flour tortillas
1/2 cup ranch dressing
1/2 cup salsa

In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator.
Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese.
Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into "matchsticks". Place on a cookie sheet and put under broiler until golden brown. Let cool. Cut the chicken into strips and divide among plates. Top with tortilla "crispies".
To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad.

SEVEN LAYER GELATIN SALAD

Posted by: crafting123 - Posted on: 5/27/2007

Pat B says, "Here is my recipe for the 7 layer Jello Salad. I got it out of one of my Beta Sigma Phi Cookbooks and it came from Kris Boersna, Sioux Falls, South Dakota."

SEVEN LAYER GELATIN SALAD

7(3 oz) packages of assorted flavors gelatin
4 1/2 cups boiling water
4 1/2 cups cold water
1 (12 oz) can evaporated milk
8 ounces whipped topping

Dissolve 1 packet of the gelatin in 3/4 cup of the boiling water in a bowl. Add 3/4 cup of the cold water and mix well. Pour into a 9 x 13-inch dish coated with nonstick cooking spray. Chill for at least 45 minutes or until partially set. Dissolve a second packet of the gelatin in 1/2 cup of the boiling water in a bowl. Add 1/2 cup of the cold water and 1/2 cup of the evaporated milk and mix well. Pour over the first layer. Chill for 45 minutes or until partially set. Repeat the procedure five times, alternating plain gelatin with creamy gelatin and chilling each layer until partially set. Spread with the whipped topping just before serving. Garnish with fresh mint, sliced strawberries and/or sliced kiwifruit if desired.

Yield: 15 to 20 servings.

SIMPLE SUMMER RINGS SALAD

from the kitchen of: Pat (savorlife_MN)
Easter - 4/8/07

Pat says, "Hope you enjoy my recipe. Ring macaroni reminds me of Spring!!"

Simple Summer Rings Salad

1 box. large ring macaroni
tomato, diced
cucumber, peeled and diced
green pepper, diced
green onion, chopped
canned baby shrimp (if desired)
dill weed to taste
Kraft coleslaw dressing

Cook & drain pasta. Mix all and chill in refrigerator!!

SOMEN SALAD

Posted by: Atchan - Posted on: 1/12/2007

Judi says, "Somen noodles are available in the Asian section of your supermarket and come wrapped in individualized bundles, six of which constitute a boxed pound. This somen salad is eaten chilled, and tastes so refreshing on those hot, muggy summer nights! I hope you will try it...enjoy! Aloha!"

SOMEN SALAD

3 Bundles Somen Noodles
1/2 Cucumber, seeded
2 Eggs
1/4 Iceberg Lettuce
2 Stalks Green Onions
8 oz. Crab Meat or Imitation Crab
4 oz. Chinese BBQ Pork (char siu) or Ham

DRESSING:

1/2 Cup Rice Vinegar
1/4 Cup Sesame Oil
1/4 Cup Vegetable Oil
1/4 Cup Sugar
1 Tablespoon Soy Sauce

Bring 6 qt. of water to a boil.
Slowly drop the somen noodles into the water. Bring the water back up to boil. Stir the noodles to ensure that they do not stick together. Boil 2 more minutes. Pour into a colander and quickly rinse with cold water. This step is very important because these noodles will overcook in seconds and become a mushy unmanageable mass.
Let rest in cold water until you are ready to assemble the salad. Then drain the noodles thoroughly. Left to sit, the noodles will tend to stick together, but will unstick when the dressing is added.

Beat the eggs well and lightly salt.
Add 1/4 cup water and combine throughly. Using a small frying pan, make very thin omelets with the eggs. Place on a plate and stick them in the refrigerator to cool. Meanwhile, cut the vegetables.
Your cucumber half should be roughly 3" long. Slice it in half lengthwise and remove the seeds. Slice each quarter into thin slices & cut the slices into thin matchstick strips.
Slice the lettuce into strips as well. Slice the green onions on the diagonal in very thin julienne strips. Once the eggs have cooled, julienne them into the same size as the cucumbers.

Drain the somen in a colander.
Then arrange on a serving bowl or platter. Add the lettuce, cucumber, eggs, char siu or ham and crab, in that order. Garnish with the green onions.
When ready to serve, drizzle a third of a cup of dressing over the salad.
Serve immediately.

Note: The ingredients can be made and assembled ahead of time but wait to add the lettuce and the dressing just before serving.

SPECIAL STRAWBERRY SPINACH SALAD

Posted by: KC10 - Posted on: 6/23/2007
Originally Posted by: marbaletq - Posted on: 5/17/2004

SPECIAL STRAWBERRY SPINACH SALAD
(Taste of Home's Collector's Edition 1999 Page #44.)

Any way you slice them, strawberries are extra-colorful and refreshing with crisp greens in Special Strawberry Spinach Salad. The recipe comes from Jean Newnham of Peterborough, Ontario~who reports that luscious strawberries grow very close to her home. "Come June 1, husband Jack and I pick berries at a local farm," she says. We use some in jam to share with our two grown kids and three grandkids. The rest we use in favorite recipes including this spinach salad. It's great to find strawberries in a side dish." Jean is a retired local school board secretary who loves to cook and travel.

9 c torn fresh spinach
1 pt fresh strawberries; halved
1/2 c slivered almonds; toasted

DRESSING:

1/4 c vegetable oil
2 Tb. sugar
2 Tb. cider vinegar
1 Tb. chopped onion
1 tsp poppy seeds
1 tsp sesame seeds
1/4 tsp paprika
1/8 tsp worcestershire sauce

In a large bowl, combine the spinach, strawberries and almonds. Place dressing ingredients in a blender; cover and process until combined.
Pour over salad and toss to coat. Serve immediately.

Yield: 6-8 servings.

SPRING PEA & BEAN SALAD w/SHAVED PECORINO CHEESE

Posted by: marymitten - Posted on: 5/18/2007

Mary says, "I ran into a really nice recipe in 'Cottage Living' that I think you might like"

SPRING PEA & BEAN SALAD w/SHAVED PECORINO CHEESE
(Make this wonderful light salad with a mixture of almost any pea or shell bean, including favas, butter beans or field peas)

1 C fresh or frozen edamame, shelled
1 C fresh or frozen green peas
1 C fresh or frozen lima beans
Zest and juice of a1 small lemon
3 T white wine vinegar
2 green onions, minced
2 T chopped fresh mint
1 T chopped fresh chives
1/4 C extra virgin olive oil
salt and pepper to taste
1 oz pecorino cheese shaved

Cook edamame in boiling salted water about 2 minutes or until crisp tender. Remove with a strainer and plunge beans into ice water. Drain and set aside. Return water to a boil, add peas and cook about 4 minutes, repeating process. Repeat with lima beans, cooking 5 minutes.
Combine lemon zest and juice and next 4 ingredients in a small bowl. Slowly whisk in oil and season with salt & pepper.
Place peas and beans in a medium bowl and toss with vinaigrette. Top with pecorino.

4 servings

SUMMER PASTA SALAD

Posted by: ckathynot_ca - Posted on: 6/27/2007

Kathy says, "While we're at it with these summer salads. I thought I would share a macaroni salad that my mother threw together. It's really simple and a nice change over regular macaroni salad."

SUMMER PASTA SALAD

Boil your choice of macaroni or pasta until JUST done. Rinse well with cold water and drain.
Add one can of drained peaches (save the juice) that you have cut in bite-sized pieces
Add a couple green onion-chopped
Lots of fresh ground pepper and some salt
Thin mayo with a tiny bit of the peach juice and mix over salad.

BLT Pasta Salad: Posted by Karen_MI 6/16/2005

Ingredients:
1(7-oz) pkg. elbow macaroni, cooked and drained (HDMac used corkscrew)
1 cup mayo or salad dressing (HD used mayo)
1/3 cup chili sauce
1/4 cup lemon juice from concentrate
2 tsp sugar or 1 tsp.equal (I used Splenda)
1 large fresh tomato chopped and seeded
1/4 cup sliced green onions
4 cups thinly sliced lettuce( used Iceberg)
8 sliced of cooked and crumbled bacon.

Combine the mayonnaise, chili sauce, lemon concentrate, and sugar, Mix well then add the macaroni, tomatoes and green onions. Cover and chill. Right before serving add the chopped lettuce and crumbled bacon pieces. Mix well.

ORANGE LETTUCE SALAD

Posted by: cricketsshift  -  Posted on: 11/17/2007

ORANGE LETTUCE SALAD
 
 8 cups torn Bibb lettuce or salad greens of your choice
 3 green onions, sliced
 1 can (15 ounces) mandarin oranges, drained
 1/4 cup vegetable oil
 2 tablespoons vinegar
 2 tablespoons sugar
 2 tablespoons minced fresh parsley
 1/2 teaspoon salt, optional
 Dash pepper
 4 drops hot pepper sauce
 1/4 cup slivered almonds, toasted, optional
 
 In a salad bowl, toss lettuce, onions and oranges; set aside. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, parsley, salt if desired, pepper and hot pepper sauce; shake well. Drizzle desired amount over salad; toss to coat. Sprinkle with almonds if desired. Refrigerate any remaining dressing. Yield: 8 servings.

 NUTRITIONAL INFO
 Nutritional Analysis: One serving (prepared with artificial sweetener equivalent to 2 tablespoons sugar and without salt and almonds) equals 104 calories, 7 g fat (0 saturated fat), 0 cholesterol, 7 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.
 

 Fruit Salad with Apricot Dressing

Apricot Dressing:

1 C sugar

2 - 5.5 oz cans apricot nectar

1 T cornstarch

1 t vanilla extract

In saucepan, combine sugar, apricot nectar and cornstarch until smooth. Cook over medium heat until slightly thickened, stirring often so not to burn. Stir in vanilla. Cook until thickened a bit more. Remove from heat and refrigerate.

Fruit Salad:

6 large red apples, coarsely chopped

8 medium firm bananas, sliced

1 medium fresh pineapple, cut in chunks.

1 qt fresh strawberries, washed, drained and quartered

3 - 4 kiwi, peeled and sliced

2 C green seedless grapes, halved

In a large bowl, combine all fruit. Drizzle with appricot dressing. Gently toss to coat. Cover and refrigerate until serving. Yields 26 - 1 cup servings. 

 ASIAN COLESLAW

Posted by: ckathynot_ca  -  Posted on: 6/1/08

Kathy says, "I wanted to share a recipe my daughter in law made for us when we were up there a few weeks ago. - Enjoy!"

 ASIAN COLESLAW

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root (I would reduce that)
1-1/2 tablespoons minced garlic

Whisk all this together in a small bowl for the dressing.

5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage (we didn't use this)
2 red bell peppers, thinly sliced
2 carrots, julienned
2 green onions, chopped
1/2 cup chopped fresh cilantro (I would omit or use less)

 Mix your ingredients together then toss with the dressing just before serving.

 POTATO EGG SALAD
Posted by: KC10  -  Posted on: 7/9/08

Kay says, "Seriously people, you need to give this recipe some serious consideration! It is so good!! I was very pleasantly surprised. DH like horseradish. I do not!! But there are a few recipes I have that call for it so I always have a small jar on hand for them and just so DH can satisfy his taste buds with the stuff when he wants to. All of the recipes I have that call for it, you'd never know the stuff was in it. This recipe is no different. There is that definite zing that horseradish gives to anything. But if you didn't know it was in this potato salad, I don't think you'd be able to guess    what it is that's give you that zippy taste sensation. ~ Here's the R & R as Ms P shared it the other day, and I have few notes at the end of a little boo-boo I made and how I corrected myself!

________________________

R & R - Potato Egg Salad (Big & Small Batch Recipes) DELICIOUS!
Posted by: ms_gehrke  -  Posted on: 7/6/08

I made this recipe yesterday and we had a bit with dinner last night.  We all agreed that it was pretty bland and I was itching to "tweak" it right then and there.  My elderly neighbor lady strongly suggested that I wait until today before adding anything to it and boy am I glad that I did - it was absolutely PERFECT today!  Most of the potato salads that I've tasted either have the texture of paste, taste too much like mustard or simply have no taste at all - that is NOT the case with this one, it is delicious!  I'm including both the recipe as printed in the book which serves 8-10, as well as a reduced-size recipe for those of you that would like to try it but don't care to have to eat it 3 meals a day for a week!  LOL  I would've normally garnished it with a few slices of hard-boiled eggs however.....I ate them instead!  Oops!

Paulette

 Potato Egg Salad (Big Batch)
 Recipe from The Lady & Sons Savannah Country Cookbook by Paula Deen

 6 cups diced new potatoes
1/3 cup Italian salad dressing
1 tsp. salt
1 cup diced celery
1/3 cup sliced green onions w/tops  (I used regular onions)
4 hard-boiled eggs, chopped
1 cup mayonnaise (NOT Miracle Whip)
1/2 cup sour cream
1 tsp. dry mustard
1/2 tsp. horseradish

 Wash & dice potatoes, leaving skins ON.  Boil for 15-20 minutes or until tender.  Pour salad dressing over warm potatoes and toss lightly.  Chill for about 2 hours.
Mix remaining ingredients together and cover and refrigerate for 2 hours as well.
When potatoes are cooled, combine sauce with potatoes and mix carefully.  Refrigerate overnight.

Serves 8-10
 
Potato Egg Salad (Small Batch)

3 cups diced new potatoes
8 tsp. Italian salad dressing (2 Tbsp plus 2 tsp)
1/2 tsp. salt
1/2 cup diced celery
8  tsp. sliced green onions w/tops (2 Tbsp plus 2 tsp)   (I used regular onions!)
2  hard-boiled eggs, chopped
1/2  cup mayonnaise (NOT Miracle Whip)
1/4 cup sour cream
1/2 tsp. dry mustard
1/4 tsp. horseradish

Serves 4-5

Follow directions as listed above.
____________________

Kay's Notes: Because I have always tried to cook the potatoes I use for potato salad the day before and refrigerate them overnight, this time was no different. It wasn't until the next day when I realized I was supposed to pour the Italian Salad Dressing over the already diced and still warm potatoes!! Obviously it was done that way for a reason. So now my dilemma was how I was gonna be able to back track and warm up those spuds enough for them to absorb the Italian Dressing without cooking them some more and then ending up with overcooked spuds. (I usually undercook them a bit and let them finish cooking once I take them off the heat and drain them  before putting them in the fridge.) So..........  I decided to dice them up in small batches, cover them with two layers of wet paper towels and then microwave them for a few minutes at 50% power. I was just trying to heat them up enough to be able to absorb the dressing, not cook them further. It actually worked out quite well. My potatoes ended up a wee bit mushier than I usually like, but really, not bad at all. Then I went ahead and returned them to the refrigerator as the directions say and proceeded with the rest of the recipe. Of course, next time I'll remember to do it the right way. But I seriously don't think there will be much of a difference in the flavor!

Because we like our onions in potato salad, I did use some of the little green table onions for color, but I also chopped up some wonderful sweet Vidalia's so probably had about twice as much onion as the recipe calls for. I'll definitely do that again!

That's it, folks! As I said, you need to give this recipe some serious consideration! It is so creamy and just a really delightful different taste sensation that we both found to be quite enjoyable!! It was a perfect accompaniment to Sloppy Joes! I think this is one of those salads that would be wonderful with whatever you choose to serve it with! Ham? Yum!! Pork chops? Yum!! Turkey? Yum!!! A definite keeper!!!

 TROPICAL AMBROSIA

Posted by: cricketsshift  -  Posted on: 6/3/08

TROPICAL AMBROSIA
 "Kiwifruit adds a new touch to this old-fashioned favorite, along with fiber and plenty of vitamins. Choose fruit that feels just soft when gently pressed, and use a vegetable peeler to remove the fuzzy brown skin."

1/3 cup light vanilla or lemon yogurt
2 tablespoons shredded coconut
2 kiwis, peeled and sliced
1 cup fresh pineapple chunks
1 medium banana, sliced
Mint sprigs (optional)

To Make:
Mix the yogurt and coconut in a small bowl, cover, and chill for 20 minutes for the flavors to develop. In a medium bowl, mix the kiwis, pineapple, and banana. Gently stir in the yogurt mixture. Serve garnished with mint sprigs (if using).

Makes 3 cups

Per 3/4 cup: 89 calories, 20 g carbohydrates, 2 g protein, 1 g total fat, 0 mg cholesterol, 3 g dietary fiber, 13 mg sodium