Salad Recipes

Hot Mushroom and Pine Nut

1 Head of Boston, Big or Leaf Lettuce
1 Red Onion, Thinly Sliced
10 - 15 Mushrooms
3 Tbs. Pine Nuts
1 Clove Garlic
Salt and Pepper To Taste
2 Tbs. Olive Oil
1 1/2 Tsp. Raspberry Vinegar

In skillet, heat oil; quickly sauté' onions, mushrooms, garlic and pine nuts over medium heat. Remove from heat and sprinkle with salt and pepper and add vinegar. Toss cooked ingredients lightly with washed lettuce. Serve with crusty French Bread.

Oriental Cucumber Salad

1 Cucumber, Sliced Thinly (Opt., Peel and Seed)
1/4 Cup Rice Vinegar
1 - 2 Tsp. Brown Sugar
1/4 Cup Water
1 Tsp. Soy Sauce
1 Tsp. Sesame Seeds
Few Drops Sesame Oil

Place all ingredients except cucumber in glass jar wit fitted lid. Shake well. Chill one hour before serving. Just before serving, pour dressing over cucumbers. (NOTE: for authentic taste, do not substitute any other vinegar for the rice vinegar).

Smoked Salmon & Pasta Salad

3-4 Oz. Thin Spaghetti
1/2 Cucumber, Quartered And Sliced
3 Large Sprigs Of Fresh Dill, Chopped
1 Cup Leaf Lettuce, Torn Bite-Size
1 Or 2 Green Onions, Sliced
3-4 Oz. Smoked Salmon, Flaked
Dressing:
1/2 Cup Low Fat Sour Cream
1 Tbs. Fresh Dill
1/4 Cucumber
1 Tbs. Lemon Juice
Salt And White Pepper To Taste

Cook pasta in boiling salted water. Drain, then rinse pasta under cool water and drain again. Meanwhile, combine rest of salad ingredients in medium bowel, reserving a few flakes of salmon for garnish. Blend dressing ingredients in food processor until cucumber is finely chopped. Mix cooled pasta with remaining salad ingredients. Add dressing and toss lightly. Garnish with reserved salmon flakes, tomato wedges and fresh parsley. Chill.

Potato Salad

1 Envelope Lipton Recipe Secrets Savory Herb With Garlic
Soup Mix
1 Cup Mayonnaise Or Sour Cream
3 Tbs. Milk
1 Tbs. Red, White Or Rice Vinegar
1/8 Tsp. Ground Black Pepper
2 1/2 Lbs. New Or All-Purpose Unpeeled Potatoes, Cooked And
Cut Into Chunks

In large bowel, blend savory herb with garlic soup mix, mayonnaise. milk, vinegar and pepper. Add potatoes; toss well. Refrigerate a couple of hours before serving. Makes about 6 cups.

Mandarin Spinach Salad

1 Lb. Fresh Spinach
1/2 Lb. fresh Bean Sprouts Or 1 Can Drained
1 Small Can Mandarin Oranges (Drained)
1 Can Water Chestnuts, Sliced (Drained)
4 Hard Boiled Eggs (Chopped)
1/2 Lb. Bacon (Fried Crisp And Crumbled)
1 Med. Red Onion, Thinly Sliced
DRESSING:
1 Cup Canola Or Salad Oil
2 Tsp. Salt
1/2 Cup Cider Vinegar
3/4 Cup Sugar
1/3 Cup Ketchup
1 TSP. Worcestershire Sauce

Process dressing ingredients in blender and serve over salad. Toss together salad ingredients and chill. Garnish with Sunflower Seeds. Note: You may substitute Red Leaf Lettuce for part of the spinach.

Broccoli N' Stuff Salad

1 Small Head Cauliflower, Bite Size Pieces
Equivalent Amount Of Broccoli
1 Small Can Of Water Chestnuts
2 Small Boxes Of Raisins
1 Jar Marzetti's Cole Slaw Dressing
1 Small Bag Roasted, Salted Sunflower Seeds
1 Can Durakee's Fried Onion Rings
1 Small Jar Real Bacon Bits

Mix the first 6 ingredients together and refrigerate overnight. Just before serving, sprinkle with onion rings and bacon bits.

Frosted Fruit Salad

2 Cups Fresh Peaches, Sliced
2 Cups Fresh Blueberries
2 Cups Fresh Strawberries, Sliced
2 Cups Fresh Green Grapes
1 Tbs. lemon Juice
1/2 Tbs. Grated lemon Rind
8 Oz, Neufchatel
Cream Cheese
1 Cup Lo Fat Whipped Topping
4 Tbs. Confectioner's Sugar
1/2 Cup Walnuts, Chopped

In a large glass bowl, layer fruit in order given. in seperate bowel, mix cream cheese, lemon juice, lemon rind and confectioner's sugar. Add whipped topping and blend at low speed. Spread over fruit and sprinkle with walnuts. Top with strawberry. serve immediately or store, covered, in refrigerator.