Ingredients:
5 whole organic apples, chopped, unpeeled
2 1/2 stems chopped celery
1 1/4 cup chopped pecans, walnuts or cashews
1/2 cup Mayonnaise (soy if vegan)
Lettuce leaves
Apple wedges
Pecan halves
Directions:
Combine the apples, nuts, celery and mayonnaise.
Toss gently to coat, and leave in the fridge for 1 to 2 hours.
Spoon the salad into a serving bowl (lettuce-lined) .
Garnish with apple wedges and pecan halves.
This should make approximately 10 servings.
Monday, May 21, 2007
Tijuana Taco Salad
NOT FOR VEGETARIANS
1−1/2 / 1.2kg Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce / 200g Can corn, drained
8 Ounce / 200g Can garbanzo beans, drain
1/2 Cup Radish slices
1−6 1/2 oz / 150g Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce / 200g Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream
Directions:
Brown the meat and drain off the fat.
Add 1/3 cup of French dressing, pepper and oregano.
Allow to simmer for 5 minutes.
Combine the lettuce, beans, radishes and enough dressing to moisten.
Toss the salad, serve meat mixture over tortilla chips.
Top with avocado, cheese, olives and sour cream, as desired.
Genoa Antipasto Pasta Salad
NOT FOR VEGETARIANS
Ingredients:
1 pound / 450g shell, bowtie or macaroni pasta
1/2 pound / 250g Asiago or Italian sharp cheese, diced
1/4 pound / 125g Genoa salami, chopped
1/4 pound / 125g pepperoni, chopped
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 (.6 ounce) Italian dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
Directions:
Cook the pasta in a large pot of salted boiling water until al dente.
Drain and cool under cold water.
In a large bowl, combine the salami, pepperoni, pasta, cheese, black olives, red bell pepper, green bell pepper and tomatoes.
Sprinkle on the envelope of powdered dressing, mix thoroughly and put salad in the fridge while you prepare the dressing.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper.
Just prior to serving, pour dressing over the salad and mix well.
1/2 pound / 250g Asiago or Italian sharp cheese, diced
1/4 pound / 125g Genoa salami, chopped
1/4 pound / 125g pepperoni, chopped
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 (.6 ounce) Italian dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste
Directions:
Cook the pasta in a large pot of salted boiling water until al dente.
Drain and cool under cold water.
In a large bowl, combine the salami, pepperoni, pasta, cheese, black olives, red bell pepper, green bell pepper and tomatoes.
Sprinkle on the envelope of powdered dressing, mix thoroughly and put salad in the fridge while you prepare the dressing.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper.
Just prior to serving, pour dressing over the salad and mix well.
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