1 cauliflower cut into small pieces
3 large carrots thinly sliced
1 green pepper, diced
1 cup black olives
2 1/2 cups rotini pasta
1 1/4 cups olive oil
3/4 cups balsamic vinegar
2 garlic cloves, peeled and minced
1 teaspoon sugar
salt and pepper, to taste
In large bowl, toss together cauliflower,
carrots, green pepper and
olives. Cook rotini in large pot of boiling
salted water till tender
but firm about 8 to 10 minutes, drain
and rinse in cold water.
Dressing: Combine oil, vinegar, garlic
and sugar, adding salt and
pepper to taste; mix well. Pour all but
1/3 cup dressing over salad,
tossing to mix, reserve remaining dressing.
Cover and refrigerate
overnight. Just before serving, taste
and readjust seasonings and add
remaining dressing if necessary.
Asparagus salad with
2 lbs. asparagus cut into 1 inch pieces
1 red pepper, seeded and cut into 1/4
1 red onion, chopped
1/2 cup raspberry vinegar
1/2 cup water
1 tablespoon sugar or honey
1 teaspoon parsley
Steam the asparagus pieces for 2 minutes. Plunge into cold water
Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend
vinegar, water, sugar (honey) and parsley in a separate bowl and then pour
Adjust seasonings if desired (may want to add more
Stir, cover and refrigerate for at least 24 hours. Stir every
Serve cold as a side salad.
Caesar salad with
3 tablespoons fresh lemon juice
2 tablespoons water
1 1/2 tablespoons olive oil
1 teaspoon anchovy paste
1/8 teaspoon freshly ground black pepper
1 garlic clove, crushed
9 ozs. uncooked cheese tortellini
12 cups torn romaine lettuce
1/2 cups fresh asparagus
1/4 cup parmesan cheese, freshly grated
1. Combine the first 6 ingredients
in a bowl and stir well with a
whisk and set aside.
2. Cook the tortellini in boiling
water for 7 minutes or until
tender, omitting the salt and fat. Drain
well and set aside.
3. Arrange the asparagus in a vegetable
steamer over boiling water.
Cover and steam 2 minutes or until crisp-tender.
and tortellini in a bowl, add 2 T of lemon
juice mixture and toss
gently to coat.
4. Place lettuce in a large bowl;
drizzle remaining lemon juice
mixture over lettuce and toss well. Add
tortellini mixture, tossing
gently to coat. Spoon salad onto serving
plates, and sprinkle cheese
Grandma's potato salad
1/2 cup margarine
1/4 cup vinegar
2 extra large eggs
1/2 cup sugar
4 1/2 teaspoons cornstarch
3/4 cup mayonnaise
3/4 cup heavy cream, whipped
6 lbs. cooked red potatoes, skinned
1/2 cup onions, chopped
1/4 cup green onions, sliced
1 teaspoon salt
1/4 teaspoon pepper
1 lettuce leaf (optional)
3 large eggs, hard cooked and sliced
1 cup water
In top of double boiler over boiling water, heat water, butter and
vinegar. In bowl, beat eggs; add sugar & cornstarch. Add to butter
mixture; cook & stir constantly till thick, 5-7 min. Remove from
allow to cool. Stir
in salad dressing; fold in whipped cream. In a large
bowl, toss potatoes, onion, green onions, salt and pepper. Pour dressing
over and mix gently. Chill. Serve
in lettuce-lined bowl if desired.
Garnish with cooked
eggs and sprinkle with paprika. Yield 18 servings.
Marinated garden salad
1/2 cup celery sliced
1/2 cup cucumbers, sliced
1/2 cup carrots, sliced
1/2 cup radishes, sliced
1/2 cup Italian salad dressing
5 cups salad greens, torn
In a large bowl, combine celery, cucumber, carrots and radishes.
and refrigerate for 1 hour.
Just before serving, add greens and toss.
8 ozs. green beans
16 new potatos, peeled
4 hard boiled eggs, sliced
1 can tuna (7 1/2 ozs), drained
3 tomatos, cut into wedges
1/2 teaspoon dijon mustard
1 garlic clove, finely chopped
2 tablespoons red wine vinegar
1/2 cup olive oil
1 tablespoon parsley, finely chopped
8 anchovy filets (optional)
16 black olives
Cook green beans
in pot of boiling water,add green beans and boil
tender crisp, about 2-3 minutes. Refresh with cold cold water and dry.
In large pot of salted water, bring potatoes to a boil. Cook till tender,
about 8 minutes.
Combine green beans, potatoes, tuna, tomatoes
in large bowl. In small
bowl, whisk together mustard, garlic
and vinegar. Add oil slowly,
then parsley and chives.
Season with pepper and pour over ingredients.
Top with eggs, anchovy fillets and eggs.
If green beans aren't available,
you can use green and or red pepper.
3/4 cups sugar
1 teaspoon salt
1/2 cup white vinegar
1 white onion, chopped
1/8 teaspoon dry mustard
1/8 teaspoon Worcestershire sauce
2 lbs. spinach
1/4 lb. bacon
2 hard boiled eggs
Heat in a sauce pan the vinegar, egg, sugar and salt, until
and slightly thick. Then add the chopped onion, mustard and
Transfer to a bowl and refrigerate. When ready to serve, toss
the remaining ingredients with the
1/4 cup mayonnaise
1/4 cup plain yogurt
2 teaspoons granulated sugar
2 teaspoons lemon juice
2 celery stalks
1/2 cup walnuts, chopped
In small salad bowl,
combine mayonnaise, yogurt and lemon juice, to
taste. Core apples, cut into bite size
pieces, dice celery. Add both
to salad bowl, fold
in nuts. Chill up to two hours. Toss before serving.