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.