marinated vegetables salad

Marinated Vegetables Salad

Posted by jerseyjan at recipegoldmine.com 7/13/01 5:33:16 am

Balsamic vinegar, made from white Trebbiano grape juice, adds a sweet flavor to this fresh tomato salad. This type of vinegar is aged in wooden barrels for at least 10 years, making it more expensive than other vinegars.

2 medium ripe fresh tomatoes or 4 Roma tomatoes
1 medium green pepper
1 small zucchini or yellow summer squash, thinly
    sliced (1 1/4 cups)
1/4 cup thinly sliced red onion
2 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 tablespoons balsamic vinegar or wine vinegar
2 tablespoons water
1 tablespoon snipped fresh thyme or basil, or
    1 teaspoon dried thyme or basil, crushed
1 clove garlic, minced
1 tablespoon pine nuts, toasted (optional)

Cut tomatoes into wedges. Cut green pepper into small squares. In a large bowl combine tomatoes, green pepper, zucchini or summer squash, onion, and parsley.

For dressing, in a screw-top jar combine oil, vinegar, water, thyme or basil, and garlic. Cover and shake well. Pour dressing over vegetable mixture. Toss lightly to coat.

Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. If desired, stir in the pine nuts. Serve with slotted spoon. Makes 6 to 8 side-dish servings.

* I add other vegetables to this like broccoli, carrots, radishes, cooked beets, cauliflower, etc. You can also add cooked pasta like bow-ties, small shells, etc.

Make-Ahead Tip: Prepare salad. Cover and chill for at least 4 hours or up to 24 hours, stirring once or twice. Allow to stand at room temperature about 30 minutes before serving. If desired, stir in pine nuts before serving.

Nutrition facts per serving: 41 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 6 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein

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cilantro bean salad

Cilantro Bean Salad

1 (15 1/2 ounce) can kidney beans
1 (15 1/2 ounce) can garbanzo beans
1 (15 1/2 ounce) can corn
1 medium red onion, diced

Dressing
1 cup fresh cilantro
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons cumin
3 cloves garlic, minced
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1 1/2 cups extra virgin olive oil
Juice of 1/2 lemon

Process Dressing ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate.

Pour remaining dressing over salad and mix gently just before serving. Serve at room temperature.

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strawberry fruit slaw

Strawberry Fruit Slaw

Posted by philocrates at recipegoldmine.com 5/19/02 4:56:11 pm

Source: Chef Elson A. Rivera

Yield: 16 portions

1 cup reduced calorie mayo
1/4 cup mandarin orange juice
2 tablespoons raspberry vinegar
1 tablespoon salt
2 tablespoons granulated sugar
1 teaspoon fresh coarsely ground black pepper
1 head Chinese cabbage, shredded
1 head green cabbage, shredded
1 head radicchio, shredded
1 pint strawberries, hulled and sliced
1/4 cup green onions, sliced and trimmed

Dressing: Mix together mayo, juice, vinegar, salt, pepper and reserve.

Salad: combine the remaining ingredients then toss with dressing.

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fire and ice

Fire and Ice

This is good with charcoaled steak.

2 large purple onions, cut into 1/4-inch slices
6 large, firm tomatoes, peeled and quartered
1 bell pepper, seeded and cut into strips
3/4 cup cider vinegar
1/4 cup water
1 1/2 teaspoons celery seeds
1 1/2 tablespoons mustard seed
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 teaspoon cracked black pepper

Place onions, tomatoes and bell pepper in a bowl. In a saucepan, bring all other ingredients to a boil. Boil for 1 minute only. Pour over vegetables and chill.

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marinated carrots

Marinated Carrots

2 pounds carrots, peeled and sliced
1/2 medium bell pepper, diced
1 medium onion, diced 
1 can tomato soup
1/2 cup oil
3/4 cup granulated sugar
1/2 cup vinegar

Cook carrots until fork tender. Drain; mix all ingredients. Chill overnight.

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luscious red ripe summer tomatoes

Luscious Red Ripe Summer Tomatoes

Posted by JudyAZ at recipegoldmine.com

6 large ripe just-picked tomatoes, sliced
Balsamic vinegar
Extra virgin olive oil
Basil leaves
Chopped red onion
Salt to taste

Get out a beautiful platter. Arrange the tomato slices and decorate with basil leaves. You could do a chiffonade of the leaves as well. Splash with balsamic vinegar and olive oil. Sprinkle with some red onion.

Serves 12.

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guacamole salad

Guacamole Salad

Lettuce, torn
8 to 10 cherry tomatoes, halves
1 ripe avocado, cubed
1/2 cup scallions, chopped

Toss gently with the Dressing. Top with 1 cup corn chips.

Dressing
1 ripe avocado
2 tablespoons lemon juice
1/2 cup sour cream
1/3 cup vegetable oil
1 clove garlic, crushed
1/2 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon bottled hot sauce

Blend well in a blender.

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blue cheese potato salad

Blue Cheese Potato Salad

2 1/2 pounds potatoes, cooked and cubed
3/4 cup chopped scallion (green and white parts)
3/4 cup chopped celery
3/4 cup sour cream (regular or fat-free)
1/4 cup mayonnaise (regular or reduced-fat)
2 tablespoons minced fresh parsley
1 tablespoon white wine vinegar or cider vinegar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 cup crumbled blue cheese plus extra for top

In a large bowl toss together all the ingredients until very well mixed. Sprinkle the top with extra blue cheese. Cover and refrigerate for at least several hours before serving.

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jellied guacamole salad

Jellied Guacamole Salad

2 envelopes unflavored gelatine
1 cup cold water
2 cups boiling water
1/2 cup whole cooked shrimp
4 cups mashed avocado
1/4 cup lemon juice
1 teaspoon salt, or to taste
Few drops Tabasco? sauce

Soften gelatine in cold water; dissolve in boiling water. Pour a little clear gelatine in the bottom of a mold, arrange shrimp in it and chill until firm. (Shrimp may be marinated in French dressing for a few hours beforehand, then drained well.)

Mash avocado with lemon juice; add seasonings and remaining gelatine and pour mixture on top of firm shrimp layer. Chill until firm.

Unmold on serving dish and garnish with lettuce, tomato and cucumber wedges. Serve with mayonnaise.

Serves 10 to 12.

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bodacious broccoli salad

Bodacious Broccoli Salad

Posted by jerseyjan at recipegoldmine.com 8/24/2001 12:49 pm

I had this salad years ago in an Italian restaurant and have been looking for the recipe. Its simply delicious!

12 servings

Make at least 2 hours in advance to allow flavors to meld.

8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
2 tablespoons granulated sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

In a large bowl, combine broccoli, cheese, bacon and onion.

Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

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