~Salad Recipes~

PICNIC SLAW

1 head green cabbage, shredded
1/4 cup chopped white onion
1/4 cup finely chopped red and/or green bell pepper
1/4 cup shredded carrot
1/3 cup sugar
1/4 cup spicy ketchup
1/3 cup white vinegar
1/4 cup chopped parsley

Combine sugar, ketchup, and vinegar in a pan. Bring to a boil, stirring constantly, until sugar is completely dissolved. Pour this dressing over the shredded cabbage. Combine gently, but thoroughly. Cover with plastic wrap and chill in refrigerator for 3-4 hours. When serving, sprinkle with parsley, for garnish

SWEET/SOUR COLESLAW

1 head green cabbage, shredded
4 ribs celery, finely chopped
1 white onion, finely chopped
1 green/or red bell pepper or a combination, finely chopped
1/2 cup fresh parsley, chopped
2 cups sugar
1/2 cup cider vinegar
2 tsp. salt
1 tsp. celery seed
1 tsp. mustard seed
1/2 tsp. fresh tarragon, chopped (Optional)

Combine the vegetables in a bowl (cabbage, celery, onion, bell pepper, 1/2 of the chopped parsley). In another bowl, combine the sugar, vinegar, salt, celery seed, mustard seed, and tarragon, if using. Stir well to dissolve the sugar completely. Pour the dressing over the combined vegetables, cover with plastic wrap, and refrigerate for at least 5 hrs. or preferably overnight. When serving, sprinkle the remaining parsley on top for garnish.

COLESLAW-MAYONNAISE

1 head green cabbage (about 2 lbs.) shredded
1 red onion, finely chopped
1/4 green bell pepper, chopped
1 carrot, shredded
1/2 cup chopped parsley
3/4 cup mayonnaise
3/4 cup sugar
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. black pepper
Sprinkling of pepper

Combine the vegetables (cabbage, onion, bell pepper, carrot, 1/2 of the parsley). In a bowl, combine the dressing ingredients, except the paprika. Pour the dressing over the vegetables. Refrigerate 3 hrs. before serving. When ready to serve, sprinkle lightly with paprika and add the remaining chopped parsley for garnish.

Wagon Wheel Pasta Salad

2 cups wagon wheel pasta
3/4 salsa
1/3 cup mayonnaise
1/2 cup tsp. ground cumin
1/2 tsp. salt
3/4 cup canned kidney beans, rinsed and drained
1 cup diced Cheddar cheese
1 cup small cherry tomatoes, halved or quartered
1 medium bell pepper, chopped
1/4 cup sliced green onions with tops

Cook pasta according to directions; drain. Transfer to a large bowl; cool. In small bowl, mix salsa, mayonnaise and salt. Pour over pasta; mix. Add beans, cheese, tomatoes, green pepper and onions. Add more salsa to taste. Makes 10-12 servings (6 cups)

Texas Country Potato Salad Recipe
Show: Paula's Home Cooking Episode: Paula's Southern BBQ


4 strips bacon
1 pound small red potatoes, unpeeled
1 green onion, sliced
1 boiled egg, chopped

1/4 cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper


Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.
Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing.

Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled

Tunisian Pasta Salad
4 Servings—dairy-free

Experiment by adjusting the seasonings and substituting or adding sautéed mushrooms, feta cheese or blanched green beans.

Salt
8 oz. penne pasta
2 Tbs. olive oil
5 Tbs. fresh lemon juice
1/2 tsp. ground cumin
Freshly ground black pepper to taste
Pinch cayenne pepper
1 cup diced seedless cucumber
1/2 cup kalamata olives, pitted and coarsely chopped (optional)
2 green onions, minced
1 large clove garlic, minced
1 lb. ripe cherry or teardrop tomatoes (yellow, red or a combination)
2 Tbs. finely chopped fresh parsley
Bring a large pot of water to boil. When water boils, add 1 tablespoon salt and pasta, stirring to prevent sticking. Cook pasta until al dente, about 10 minutes, stirring occasionally.

Meanwhile, in small bowl, combine oil, lemon juice and cumin. Season with salt, pepper and cayenne to taste.

Drain pasta; run under cold running water and drain again. Transfer to large serving bowl. Add cucumber, olives, green onions, garlic and tomatoes. Pour dressing over salad and toss gently to coat. Serve at room temperature.

PER serving: 261 CAL; 6 G PROT; 8 G TOTAL FAT (1 SAT. FAT); 40 G CARB.; 0 MG CHOL; 128 MG SOD.; 4 G FIBER

Red, White and Blue Slaw Salad

"Once you taste this you will never go back to the 'old' way of making cole slaw!"
Yields 6 to 8 servings.



Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes



12 slices bacon
6 cups shredded cabbage
1 cup cole slaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved



1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2 In a large bowl, combine the bacon, cabbage and dressing. Mix well. Sprinkle with sliced cherry tomatoes and blue cheese. Refrigerate and serve chil

Crunchy Chicken Salad

Ingredients:
3 large cooked chicken breasts, deboned, skinned and diced
1/2 cup finely chopped celery
2 green onion, finely chopped including part of the green
1 cup chopped water chestnuts
1 tablespoon finely chopped fresh parsley
3/4 cup mayonnaise, light or regular
1/4 cup sour cream, light or regular
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika

In a bowl combine the diced chicken, celery, green
onion, water chestnuts and parsley. Blend in the
mayonnaise, sour cream and season with salt,
pepper and paprika. Cover and chill. Serve with
croissants, fresh sliced bread or rolls.

Bean and Bacon Salad

"My father used to enjoy making this when we were kids. Now I make it for potlucks, and it's a huge crowd pleaser!"
Yields 6 servings.




10 slices bacon
2 tablespoons vinegar
1/2 cup mayonnaise
2 tablespoons white sugar
1 (15.25 ounce) can kidney beans, drained and rinsed
1 1/2 cups shredded cabbage
1/2 cup diced celery
2 tablespoons chopped fresh parsley
1/3 cup finely chopped onion
1 teaspoon salt
1 dash ground black pepper


1 In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
2 In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
3 In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

Tomato Vegetable Salad

Ingredients:
leaf lettuce
2 green or red peppers, cut into strips
2 yellow peppers, cut into strips
8 Roma tomatoes, chopped
1 red onion, thinly sliced
3 cucumbers, seeded and sliced
1 1/2 cups Italian homemade or purchased dressing
1/2 cup fresh parsley, chopped
1/2 cup fresh basil leaves, chopped

In a large bowl combine the peppers, tomatoes, onions
and cucumbers. In a small bowl combine the dressing,
parsley and basil. Mix the dressing with the vegetables
gently. Chill and serve on the lettuce leaves. 12 small
servings or less for hungry guests!

BBQ Chicken Salad
This is a great way to use up grilled chicken leftovers.
Serve on a bed of greens. Prep Time: approx. 15 Minutes.
Cook Time: approx. 20 Minutes. Ready in: approx. 50
Minutes. Makes 4 servings.

2 skinless, boneless chicken
breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 (8.75 ounce) can sweet
corn, drained
1/4 cup barbeque sauce
2 tablespoons fat-free mayonnaise


Directions
1 Preheat grill for high heat.
2 Lightly oil grate. Grill chicken 10 minutes on each
side, or until juices run clear. Remove from heat, cool, and cube.
3 In a large bowl, toss together the chicken, celery, red
bell pepper, onion, and corn.
4 In a small bowl, mix together the barbeque sauce and
mayonnaise. Pour over the chicken and veggies. Stir, and chill
until ready to serve.

ITALIAN ROTINI SALAD

1/2 of a one pound package of Rotini Pasta
1 cup sliced fresh mushrooms
1 cup diced pepperoni
1/2 cup shredded cheddar cheese
3 large green onions, sliced
1/2 cup olive oil
1/3 cup red wine vinegar
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper

Cook Rotini according to directions, rinse and drain. Combine
Rotini, mushrooms, pepperoni, cheese, and green onions. Blend
oil, vinegar and spices. Toss dressing with salad. Serve
immediately or chill. Makes 6-8 servings.

GARDEN PASTA SALAD

2 cups pasta of your choice
1 cup Italian or Caesar dressing
1 cup cubed mozzarella or provolone cheese
1/4 cup parmesan cheese
3/4 cup mushrooms
1/2 red onion
1 cup chopped green pepper
1 cup chopped smoked ham
1 firm fresh tomato

Cook pasta according to directions. Drain and rinse in cold water.
Set aside. Cube the ham into medium size cubes. Chop the green
pepper. Mushrooms need to be rinsed if canned, or washed and
sliced if fresh. Seed and chop the tomato. The red onion should be
sliced then cut in half again for smaller pieces. The cheese should be
cubed very small. Place the vegetables and meat in a bowl with the
pasta, add both cheeses, pour the dressing over and gently mix with
a wooden spoon.

Note: If you ask at the deli counter they will give you a section of
ham by weight, instead of slices. This recipe should take only about
1/2 pound. You can then chop it at home. You may substitute
chicken, turkey or pepperoni.

Dilled Cucumbers

2 medium cucumbers, peeled and thinly sliced
1/2 tsp. salt
1/2 cup sour cream
1 tablespoon lemon juice
2 tablespoons finely chopped green onion
1/8 tsp. pepper
1/4 tsp. sugar
1 tablespoon chopped fresh dill

In a small bowl, toss cucumbers with salt. Allow to stand for 10 minutes.
Meanwhile, combine
all remaining ingredients. Drain cucumbers and combine with sour cream
mixture. Chill until
ready to serve. Makes 6 servings.

Lentil Salad
6 Servings—Egg- & Dairy-free

Chop up ripe tomatoes and add them to this tasty salad. Leftover lentil salad makes a great lunch the next day.

Menu plan: Serve the lentils on a bed of mixed baby greens drizzled with an olive oil vinaigrette.



2 cups dried green lentils
2 large carrots, shredded
1 medium red bell pepper, diced
3/4 cup pitted kalamata olives, chopped
1/3 cup chopped parsley
4 cloves garlic, minced
4 Tbs. balsamic vinegar
1/3 cup toasted walnuts, coarsely chopped
Olive oil as needed
1. Bring large pot of water and lentils to a boil. Cook lentils until just tender, about 20 minutes. Drain any excess water. Transfer lentils to large serving bowl.
2. Add carrots, bell pepper, olives, parsley and garlic, and stir well.
3. Stir in balsamic vinegar and walnuts, and salt and pepper to taste. Drizzle oil over salad to taste.

PER serving: 379 CAL; 24 G PROT; 8 G TOTAL FAT (1 SAT. FAT); 56 G CARB.; 0 MG CHOL; 202 MG SOD.; 26 G FIBER