Diet Discovery

You may find a variety of salad recipes here.

http://www.momswhothink.com/salad-recipes/salad-recipes
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JICAMA SALAD

2 c. peeled & diced jicama
1 green pepper, seeded and diced
1/2 medium onion, chopped
1 c. chopped cucumber
1/4 c. extra virgin olive oil
2 TB red or white wine vinegar
1/2 tsp oregano
2 TB fresh chopped cilantro
salt & pepper to taste
Combine the vegetables. Whisk the other ingredients together and toss with the veggies
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I make a greek-style salad with diced red onion, bell pepper, tomatoes, cucumbers, feta and a dressing with balsamic and oil. Season with salt, pepper and oregano to your tastes.
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Spinach with green onions, raspberries,toasted pine nuts and almonds with dressing and feta cheese (i made for my parents on the 14th) I am 15 by the way…
OR
Spinach, Romaine, carrots , cherry tomatoes, green onions, feta cheese and dressing
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Pasta Salad:

Use 1 box/bag of tri-color rotini pasta-cook until al-dente. Drain & rinse w/cold water. Add in chopped carrots, onion, cucumber, tomato, broccoli, cauliflower, or whatever veggies you love. S&P to taste, plus italian dressing (I usually use anywhere from 1/2 to a full bottle of Italian dressing-) Stir well & refrig for at least 1 hour, its way better overnight though! I also sometimes add in shredded cheese, feta cheese or parmesan cheese to taste. For the veggies, I always chop & add as I go, I don’t measure them out, just make sure the ratio of veggies to pasta is good!
References :

http://www.kissrecipes.com/salads/
GREAT GOOD SALAD

That Good Salad Recipe
Ingredients:
3/4 cup vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 bunches (1 pound each) romaine, torn
2 cups chopped tomatoes
1 cup (4 ounces) shredded Swiss cheese
2/3 cup slivered almonds, toasted, optional
1/2 cup grated Parmesan cheese
8 bacon strips, cooked and crumbled
1 cup Caesar salad croutons
http://www.tasteofhome.com/Recipes/That-Good-Salad
References :
BB

Great Spinach Salad Recipe

1 Pkg spinach washed, stemmed (if big pieces torn)
2 slices bacon cooked crisply and crumbled
4 lg mushrooms sliced
1/2 c croutons
1/4 c shredded yellow cheese of choice (I use cheddar)2-4 Red onion rings
1 hard cooked egg sliced
Layer as given on a plate
Top with Sweet and Sour dressing below

Sweet & Sour Dressing
1c each red wine vinegar, sugar and oil
1T Italian seasoning
1t each onion and garlic powder
1/8 t ginger
1/2 t salt (opt.)
Mix all together, allow to set at least 1 hr in refrigerator to chill and allow flavors to mingle.
Serves 2

Majvors Salad

on an 8" plate layer leaf lettuce to cover surface of plate
1 c rice spread over lettuce
2 asparagus spears steamed-placed down middle of plate
on one side place 1 c tiny shrimp and the other side 1 c frozen green peas (defrosted)

White dressing
2 T each Sour Cream and Mayonnaise (not salad dressing)
1/8 t dill
1/8 t horseradish
1T milk
1/8 t sugar
Mix together and pour over salad
Red dressing add 1T ketchup to white dressing

Made these for 4 years while I was in college-couldn’t keep either in stock when on menu!
References :
Svenskt Konditori Lindsborg, KS 1980’s

ITALIAN POTATO SALAD

Dressing:

1 1/2 cups olive oil
3/4 cup wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of red pepper flakes

Salad:

2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings

Combine ingredients for salad dressing. Slice vinegar peppers into strips. Slice onions into thin rings.

Scrub potatoes and remove eyes. Do not peel.

Steam or boil gently in their jackets until nearly tender. Remove from heat and drain. Cover and let sit 10 minutes to finish cooking.

Cut potatoes into bite sized pieces and set aside in a serving bowl.

In the same pan, bring remaining ingredients to a boil, then remove from heat. Allow to cool several minutes and add cooked potatoes (they should still be hot).

Allow potatoes to marinate for 10 minutes, then remove with a slotted spoon.

Season to taste with salt and pepper.

Save remaining dressing to use as a marinade for chicken or beef.

For a different taste, add 1/4 teaspoon rubbed sage and chopped rosemary or summer savory.

Up to 1/4 cup of the wine vinegar can be substituted with either balsamic or tarragon vinegar./////////////
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