Salad Recipes

Antipasto Salad
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 raspberry vinaigrette
2 lbs. asparagus cut into 1 inch pieces
1 red pepper, seeded and cut into 1/4 inch pieces
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 to stop
cooking.  Drain.
            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
     over vegetables.  Adjust seasonings if desired (may want to add more
     sweetness).  Stir, cover and refrigerate for at least 24 hours. Stir every
so often.
Serve cold as a side salad.

Caesar salad with tortellini
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. Combine asparagus
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
on top.

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 heat and
    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.  Add dressing
  and refrigerate for 1 hour.  Just before serving, add greens and toss.

Salad Nicoise
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
       till 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.

Spinach salad
3/4 cups sugar
1 egg
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 just boiling
              and slightly thick. Then add the   chopped onion, mustard and Worcestershire
    sauce.   Transfer to a bowl and refrigerate. When ready to   serve, toss
the remaining ingredients with the   dressing.

Waldorf salad
1/4 cup mayonnaise
1/4 cup plain yogurt
2 teaspoons granulated sugar
2 teaspoons lemon juice
2 apples
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.