Author: Cleophas

DANDELION SALAD

DANDELION SALAD

A salad made out of Dandelion greens, straight from your garden. Makes 4 servings 1/2 pound tender young dandelion greens 1/2 cup red onion, thinly sliced 2 tomatoes, cut into 1/8 1/4 cup Parmesan cheese, shredded 1/2 teaspoon salt 1/8 teaspoon cayenne pepper Salad Dressing 

BAKED POTATO SALAD

BAKED POTATO SALAD

A great salad to make using leftover baked potatoes. Make 4 – 8 servings 4 large potatoes, unpeeled, cut into pieces and cooked 1 cup sour cream 1/2 cup mayonnaise 1/2 cup green onion, chopped 1 cup bacon, chopped 1/2 teaspoon salt 1/4 teaspoon pepper Chill 

PICNIC POTATO SALAD

PICNIC POTATO SALAD

Makes 6 – 8 servings 1 pound potatoes, cooked, chopped 1/2 cup onion, chopped fine 1/4 cup green pepper, chopped fine 1/2 cup celery, chopped fine 1/4 cup sweet relish 1/3 cup mayonnaise 2 tablespoons dijon mustard 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 

KIDNEY BEAN SALAD

KIDNEY BEAN SALAD

Makes 6 – 8 servings 1 16 ounces can kidney beans, drained 2 cups celery, chopped 1 tablespoon onion, minced 1/2 cup walnuts, chopped 4 small sweet pickles, chopped 1/8 cup olive oil 3 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper Combine 

LIGHT PRIMAVERA SALAD

LIGHT PRIMAVERA SALAD

Makes 5 – 6 serving 8 ounces fusilli pasta or rotelli, cooked 1 cup Chinese pea pods, 1 cup asparagus, cut into 1 1/2 inch pieces 1 cup broccoli, cut 1 cup carrots, cut into coins 1/2 cup onion, chopped 1/2 cup red pepper, chopped 

CRUNCHY TOMATO PASTA SALAD and BLUE CHEESE DRESSING

CRUNCHY TOMATO PASTA SALAD and BLUE CHEESE DRESSING

Makes 4 – 6 servings 8 ounces gemelli pasta, cooked 1 cup tomatoes, chopped 1/2 cup green olives chopped 1/2 cup onion, chopped 1/4 cup walnuts, chopped 1/2 teaspoon basil 1/2 teaspoon salt 142 teaspoon pepper 1 cup Blue Cheese Dressing Combine pasta, tomatoes, olives, 

PINEAPPLE RICE SALAD

PINEAPPLE RICE SALAD

This Pineapple Rice Salad is a great salad to serve at a family B.B.Q. Makes 4 servings 1 cup pineapple crushed in juice, undrained 1 1/2 cup cooked brown rice 2 tablespoons unsweetened coconut 1/4 cup green onions chopped 1/4 teaspoon salt 1/4 teaspoon ground 

MARINATED TOMATILLO SALAD

MARINATED TOMATILLO SALAD

Makes 4 – 6 servings   8 fresh green tomatillos, husk removed and sliced 2 medium tomatoes, sliced 1 cucumber, sliced 1 red onion, sliced thinly 2 tablespoons white wine vinegar 6 tablespoons olive oil 1 teaspoon sugar 1/2 teaspoon basil 1/4 teaspoon salt 1/8 

SPICY SHRIMP RICE SALAD

SPICY SHRIMP RICE SALAD

Makes 4 – 6 servings   8 ounces bay shrimp, cooked and peeled 2 cups cooked rice, white or brown 1/2 cup onion, chopped 1/2 cup celery, chopped 1/4 cup sweet red pepper, chopped 2 tablespoon white wine vinegar 1 cup nonfat plain yogurt 2 

SESAME SPINACH RICE SALAD

SESAME SPINACH RICE SALAD

Makes 4 servings 1 pound clean and chop spinach 1 cup cooked rice 1 cup mushroom, chopped 1/2 cup red onion, chopped 2 tablespoons sesame seed, toasted 1/2 cup Garlic Herb Dressing In a bowl combine spinach, rice, mushrooms, onions, sesame seeds and dressing.  Chill 

CHICKEN AND RICE SALAD

CHICKEN AND RICE SALAD

A TASTY TREAT THAT IS QUICK AND EASY TO COOK. Makes 4 – 6 servings 2 cups cooked brown rice 8 ounces chicken breast, skinned, boneless, cooked and cubed 4 ounces toasted almonds, sliced 1/4 cup onion, chopped 1 garlic clove, crushed 1/2 cup orange 

TABOULEH

TABOULEH

Makes 6-8 servings 1 cup bulgur wheat 2 cups snipped parsley 1 large cucumber, finely chopped 1/2 cup finely chopped green onion 2 teaspoons olive oil 1/3 cup lemon juice 1 tablespoon snipped fresh mint 1/8 teaspoon salt 1/8 teaspoon pepper 1 clove garlic, minced