Owner: Salads Recipes URL:http://saladsrecipes.blogspot.com/ Join Date: Fri, 10 Aug 2007 12:18:32 -0500 Rating:0 Site Description: Salad recipes and salad dressing recipes. A variety of salad recipes, including vegetable salads, pasta salads, potato salads, coleslaw recipes.
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Salad Supremeฎ Seasoning 2007-08-08 11:52:00 This orange-colored spice blend has been perking up salads, pasta, potatoes, hamburgers, and vegetables for years now, but I've never seen a homegrown clone for the stuff. Time to change that. While it's obvious that sesame seeds are a major part of this blend, you may not know that the main ingredient is Romano cheese (in the bottle, it's been dyed orange by the paprika). Be sure to store this one in the refrigerator. You might even want to keep the seasoning in an empty shaker-top spice bottle. And if you're in the mood for some tasty pasta salad, just check out the tidbit below that comes right off the bottle of the original product.2 tablespoons Romano cheese1 1/2 teaspoons sesame seeds1 teaspoon paprika3/4 teaspoon salt1/2 teaspoon poppy seeds1/2 teaspoon celery seeds1/4 teaspoon garlic powder1/4 teaspoon coarse ground black pepperdash cayenne pepper1. Combine all ingredients in a small bowl and mix well.2. Pour blend into a sealed container (such as an empty spice bottle) and Read more:Salad
, Supreme
Ranch Salad Dressing 2007-08-08 11:51:00 This always-popular growing restaurant chain makes a tasty version of creamy ranch dressing for its house and Queensland salads. To get the same unique flavor and creaminess of the original at home, mates, you'll need just one teaspoon of Hidden Valley ranch salad dressing mix swimming in there with the mayo and buttermilk and other spices. Since there's three teaspoons of dressing mix per packet, you'll be able to stretch one envelope three times as far, by crackey! 1 teaspoon Hidden Valley Ranch
salad dressing mix (buttermilk recipe)1 cup mayonnaise1/2 cup buttermilk1/4 teaspoon coarse grind black pepper1/8 teaspoon paprika1/8 teaspoon garlic powder = 1. Combine all ingredients in a medium bowl. Mix well.2. Cover bowl and chill dressing for at least 30 minutes before serving.Makes 1 1/2 cups Read more:Salad
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Caesar Salad Dressing 2007-08-08 11:50:00 Ask and you shall receive. To answer many requests, I've whipped up this killer clone for the mouth-watering caesar salad dressing from America's favorite steakhousechain. You can't buy it in the stores, but now you can make it from scratch in mere minutes. Best of all, this dressing keeps for weeks and weeks in the fridge in a covered container (if it's even around that long).1 cup mayonnaise1/4 cup egg substitute1/4 cup grated parmesan cheese2 tablespoons water2 tablespoons olive oil1 1/2 tablespoons lemon juice1 tablespoon anchovy paste2 cloves garlic, pressed2 teaspoons sugar1/2 teaspoon coarse ground pepper1/4 teaspoon salt1/4 teaspoon dried parsley flakes, crushed fine1. Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 1 minute.2. Cover bowl and chill for several hours so that flavors can develop.Makes approximately 2 cups. Read more:Salad
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Lettuce Wedge Salad 2007-08-08 11:49:00 Why waste time chopping up the lettuce when you can just hack a head into four chunks, dress it up and serve? This unique presentation is not only easy to make, but also a deliciously different way to serve your next salad. The creamy bleu cheese dressing is a cinch to make from scratch and tastes much better than anything you'll buy in a store. Add a bit of extra crumbled bleu over the top, some freshly diced tomatoes, and you're well on your way to a fancy-pants side salad that'll surely impress. Bleu Cheese Dressing3/4 cup mayonnaise1/2 cup buttermilk1/4 cup crumbled bleu cheese1/2 teaspoon sugar1/4 teaspoon ground black pepper1/4 teaspoon garlic powder1/8 teaspoon onion powder1/8 teaspoon salt1 head iceberg lettuce1 cup crumbled bleu cheese1 cup diced tomato (1 large tomato) Do the wedge.1. Use an electric mixer to combine all ingredients for bleu cheese dressing in a medium bowl.2. Slice a head of iceberg lettuce into quarters through the stem end. Cut the stem off of the wedge Read more:Salad
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China Coast Salad Dressing 2007-08-08 11:47:00 Here's a cool recipe that clones a favorite from the 30-store Islands chain of restaurants. This California/Arizona chain is known for it's hand-made burger buns, specialty sandwiches and taco platters with names like Shorebird, Pelican,Sandpiper, Baja, Northshore and Island Fish. Some people, though, go to the Islands just for a scrumptious salad that's dressed with this top secret formula. Here's the Top Secret Recipes version of the delicious Asian dressing that's poured over the ChinaCoastSalad
-- it's a huge bowl filled with sliced chicken breast, lettuce, red cabbage, julienned carrots, fried noodles, sesame seeds, mandarin orange wedges and chives. But's it's the dressing that pulls it all together. In fact, many diners think the dressing's so good they ask for extra and discreetly smuggle it home. Well, no more smuggling required. Now, with this simple formula, you can make your own clone at home and use it on any salad combination.RECIPE INGREDIENTS1/2 cup mayonnais Read more:Dressing
Italian Salad Dressing Mix 2007-08-08 11:46:00 Here's a clone for the instant dressing mix you buy in the little .7-ounce packets. When added to vinegar, water, and oil, you get one of the best-tasting instant salad dressings around. But what if you can't find the stuff, or it is no longer sold in your area, as I've heard from so many? Or maybe you want to save some money and make a bunch of your own? Just use the recipe below to make as much dry mix as you want, and save it for when you need instant salad satisfaction.I've used McCormick lemon pepper in the recipe here because it contains lemon juice solids that help duplicate the taste of the sodium citrate and citric acid in the real thing.The dry pectin, which can be found near the canning supplies in your supermarket, is used as a thickener, much like thexanthan gum in the original product.RECIPE INGREDIENTS1 teaspoon carrot, grated and finely chopped1 teaspoon red bell pepper, finely minced3/4 teaspoon McCormick lemon pepper1/8 teaspoon dried parsley flakes1 teaspoon salt Read more:Salad
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Boston Chicken Cucumber Salad 2007-08-08 11:45:00 Categories: Salad
s, Copycat, Wrv Yield: 4 to 6 patdwigans fwds07a 2 md Cucumber
s w/skin;half, seed, -1/2" slices 1/4 Red Spanish onion; 1/2" dice 1 lg Ripe tomato; dice 8 oz Paul Newman's Olive Oil and -Vinegar Dressing 1 ts Dry dill weed 1/2 ts Dry parsley; mince 1/4 c Olive oil Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, tightly covered. Marinate for 24 hours in fridge before serving. Do not freeze. Read more:Boston
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Ginger Salad Dressing 2007-08-08 11:42:00 As far as salad dressings go, this is one of the most requested, and tasty. At the Benihana chain of hibachi grill restaurants, you are served a side salad before your meal that is doused with this tangy, slightly sweet, fresh ginger dressing.This Top Secret Recipes version of that dressing is a real cinch to make, once you've got the ingredients. Just dump everything into a blender, whiz it, and you're set.Although this recipe is inspired by the many variations of the clone recipe that are floating around (and that I have received by e-mail), you should know that this is anoriginal never-before-published creation that comes closerto the original product than any other version I have seen.See what you think.RECIPE INGREDIENTS1/2 cup minced onion1/2 cup peanut oil1/3 cup rice vinegar2 tablespoons water2 tablespoons minced fresh ginger2 tablespoons minced celery2 tablespoons ketchup4 teaspoons soy sauce2 teaspoons sugar2 teaspoons lemon juice1/2 teaspoon minced garlic1/2 teaspoon salt1 Read more:Salad
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Oriental Chicken Salad 2007-08-08 11:39:00 Applebee's 60-item menu is revised twice a year.That means about 40 percent of the entire menu changes on a regular basis. The other 60 percent are items that are found on menus in all of the Applebee's restaurants, and seldom ever change.One item that has been on the menu for some time now is this OrientalChicken
salad, which is considered one of the restaurant's signature items. The recipe makes one dinner-size salad and can be easily doubled or quadrupled for additional servings. This recipe comes from the third book, "Top Secret Restaurant Recipes,"but the dressing has been improved to more closely match the current dressing served at the restaurant.Oriental Dressing3 tablespoons honey1 1/2 tablespoons rice winevinegar1/4 cup mayonnaise1 teaspoon Grey Poupon Dijon mustard1/8 teaspoon sesame oilSalad
1 egg1/2 cup milk1/2 cup flour1/2 cup corn flake crumbs1 teaspoon salt1/4 teaspoon pepper1 boneless, skinless chicken breast half2-4 cups vegetable oil (for frying)3 cups chopped ro
Low-Fat Blackened Chicken Salad 2007-08-08 11:36:00 Applebee's original Blackened ChickenSalad
quickly became a favorite, encouraging this popular full-service chain to create a low-fat version of the delish dish. While most of the fat in the original comes from the tasty honey mustard dressing, this version creates a dressing that tastes just as good, yet has not a single gram of fat. Combine that with fresh lettuce, shredded carrot, a little egg white, non-fat shredded cheese, and a delicious Cajun spice blend which generously coats chicken seared in light butter then grilled, and you have a majorly munchable salad which is incrediblyeasy on the waistline. Who says you need gobs of fat to create a tasty meal?Dressing1/4 cup fat free mayonnaise1/4 cup Grey Poupon Dijon mustard1/4 cup honey1 tablespoon prepared mustard1 tablespoon white vinegar1/8 teaspoon paprikaChicken Marinade1 cup water3 tablespoons lime juice2 tablespoons soy sauce1/2 tablespoon WorcestershireCajun Spice Blend1/2 tablespoon salt1 teaspoon sugar1 teaspoon paprika1 Read more:Chicken Salad
Applebee's Low-Fat Asian Chicken Salad 2007-08-08 11:27:00 As the seasons change so does the menu, at this popular 1064-unit casual restaurant chain. You’ll find this item in the “Low-Fat and Fabulous” column during the summer months where it’s been a favorite since 1997. As with any salad, the waistline violator is the traditionally fat-filled dressing that’s drizzled in gobs over the top of very healthy greens (a tablespoon of dressing is usually around 10-12 grams of fat each). So if we can just figure out a cool way to make the dressing fat-free, we’re well on our way to making huge salad – four of them to be exact – with only 12 grams of fat on the entire plate. Most of those grams come from the chicken breast, while the crunchy chow mein noodles pick up the rest. Just be sure to plan ahead when you make this one. The chicken should marinate for a few hours if you want it to taste like the original. Get ready for some big, meal-size salads.RECIPE INGREDIENTS1 cup teriyaki marinade4 chicken breast filletsFat-Free Asia Read more:Salad
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Blue Cheese Vinaigrette 2007-08-08 11:26:00 RECIPE INGREDIENTS1/4 c. olive oil1/4 c. red wine vinegar1 clove garlic, minced2 ounces blue cheeseRECIPE METHODIn a small bowl, mix together olive oil, vinegar, and garlic. Crumble bleu cheese into the bowl and mixwell. Read more:Cheese
French Dressing 2007-08-08 11:26:00 RECIPE INGREDIENTS1 c. sugar1/2 c. red wine vinegar1 c. olive oil1 tsp. garlic salt1/2 tsp. paprikaPepper2 tsp. onion, minced1 (18-oz.) bottle catsupRECIPE METHODCombine all ingredients in a blender. Read more:Dressing
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Roquefort Dressing 2007-08-08 11:25:00 RECIPE INGREDIENTS8 ounces roquefort cheese1 13-ounce can evaporated milk1 quart mayonnaise2 garlic cloves, mincedRECIPE METHODCombine roquefort cheese and milk in a saucepan. Cook, stirring, over low heat until cheese melts.Add mayonnaise and garlic. Cover and refrigerate to blend flavors. Read more:Dressing
Roquefort Vinaigrette 2007-08-08 11:24:00 RECIPE INGREDIENTS2 to 3 ounces roquefort cheese6 tbsp. olive oil2 tbsp. sour cream4 tsp. sherry vinegarSaltRECIPE METHODCombine cheese, sour cream, and vinegar in a blender. Stir in olive oil and add salt.
Yogurt & Bleu Cheese Dressing 2007-08-08 11:23:00 RECIPE INGREDIENTS1/2 c. plain yogurt2 tbsp. olive oilJuice of 1 lemon1 clove garlic, minced1 to 2 ounces bleu cheese, crumbledRECIPE METHODMix all ingredients in a blender. Read more:Dressing
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Cucumber Dressing 2007-08-08 11:22:00 RECIPE INGREDIENTS3 medium cucumbers2 small onions1/4 c. sugar1/4 c. lemon juice1/4 tsp. garlic powder2 tbsp. worcestershire sauce1 quart mayonnaiseRECIPE METHODProcess cucumbers and onions in a food processor. Stir in sugar lemon juice, garlic powder, andworcestershire sauce. In a medium-sized bowl, combine cucumber mixture and mayonnaise. Read more:Dressing
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Celery Buttermilk Dressing 2007-08-08 11:21:00 RECIPE INGREDIENTS2 c. celery, thinly sliced3/4 c. buttermilk1/4 c. mayonnaise1 tsp. fresh oregano, choppedPepper1 clove garlic, mincedRECIPE METHODProcess all ingredients in a blender until smooth. If desired, dressing can be pressed through a strainer to remove the remaining celery pieces. Read more:Dressing
, Buttermilk
Mustard Vinaigrette 2007-08-08 11:20:00 RECIPE INGREDIENTS1/4 tsp. fresh tarragon, chopped1 1/2 tbsp. sherry vinegar1 1/2 tsp. Dijon mustard2 tbsp. sour cream6 tbsp. olive oilSaltRECIPE METHODIn a small bowl, mix together vinegar, salt, mustard, tarragon, and sour cream. Whisk in olive oil.
Lemon Vinaigrette 2007-08-08 11:19:00 RECIPE INGREDIENTS2 1/2 tsp. lemon juice1/2 tsp. lemon peel, grated1 tsp. sherry vinegar1 garlic clove, minced3 tbsp. olive oilSaltRECIPE METHODIn a small bowl, mix together lemon juice, lemon peel, vinegar, salt, and garlic. Whisk in olive oil. Read more:Lemon
Vinegar & Oil Salad Dressing 2007-08-08 11:18:00 RECIPE INGREDIENTS1/2 c. olive oilRed wine vinegarSalt and pepperRECIPE METHODPlace olive oil in a small bowl. Add vinegar until desired taste is achieved. Add salt and pepper. Read more:Salad
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Ranch Dressing 2007-08-08 11:17:00 RECIPE INGREDIENTS2 tsp. onion, minced1/8 tsp. garlic powder1 tbsp. dried parsley1 c. mayonnaise1 c. buttermilkRECIPE METHODIn a medium-sized bowl, mix together mayonnaise and buttermilk. Stir in remaining ingredients. Read more:Ranch
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Garlic Dressing 2007-08-08 11:16:00 RECIPE INGREDIENTS1 eggSalt and pepper1 tbsp. red wine vinegar5 cloves garlic, minced1 c. olive oil1/4 c. red wine vinegar1/2 c. fresh green herbs (chives, parsley, basil, dill)RECIPE METHODIn a medium-sized bowl, whisk together the egg, salt, 1 tbsp. vinegar, and garlic. Whisk in 1/2 c. ofthe olive oil, pouring slowly. After dressing thickens, add the rest of the vinegar and oil, alternating alittle of each at a time. Whisk in the herbs and pepper. Read more:Dressing
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Fresh Basil Dressing 2007-08-08 11:14:00 RECIPE INGREDIENTS1 3/4 c. olive oil1 handful fresh basil leaves, choppedJuice of 1 lemonSalt and pepperRECIPE METHODBlend all ingredients in a blender until smooth. Read more:Dressing
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Oriental Salad 2007-09-20 23:45:00 Note: Makes 6 servings . Total Carbohydrates: 38Fish sauce is the salty liquid condiment used extensively in Southeast Asian cooking.Well stocked grocery stores and Oriental
supermarkets carry it, but you can use salt inits place.Ingredients:1/2 cup thinly sliced celery hearts2 green onions, cut in half lengthwise, then cut into 1-inch pieces16 sprigs cilantro, leaves only1/2 cup fresh mint leaves1 medium tomato, cut in half and cut into very thin slices1/2 cup thinly sliced English cucumber1 head Romaine lettuce, inner leaves only1 head butter lettuce, inner leaves only1 bunch watercress, large stems removed2 hard cooked eggs, whites and yolks separated6 Tbsp. vegetable oil1 Tbsp. minced garlic1 tsp. Splenda5 Tbsp. lemon Juice1 Tbsp. fish sauceCombine the celery, green onion, cilantro, mint, tomato, cucumber, lettuce andwatercress. Thinly slice the egg whites and add to the mix.Heat the oil in a small frying pan over medium heat. Add the garlic and cook until the garlic turns pale gol Read more:Salad
Hot or Cold Chicken Salad 2007-09-20 23:43:00 8 oz chicken3-4 T mayonnaise1 c shredded Cheddar cheese1 T Dijon mustard1 T ea chopped: onion, red pepper, parsley4 slices bacon, cooked crisp, crumbledMix all ingredients together. Place in refrigerator to cool or bake at 350 for 20 minutes until hot and bubbly. Read more:Salad
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Portabello Mushroom Salad 2007-09-20 23:41:00 Note: Serves 4, Total Carbohydrates: 56Ingredients:4 oz. Gorgonzola or other blue cheese, crumbled1 cup sour cream1/4 cup mayonnaise1 Tbsp. red wine vinegar1 tsp. minced garlic1 salt and pepper4 portabella mushrooms, 3-4 oz. each extra-virgin olive oilSalt and pepper2 romaine hearts1 roasted red pepper, peeled, seeded and cut into 4 piecesMash the cheese to a paste. Stir in the sour cream, mayonnaise, vinegar and garlic.Season to taste. Remove the stem from the mushroom and scrape out the gills with asmall spoon. Score the tops in a cross-hatch pattern. Season the mushrooms with the olive oil, salt and pepper. Grill or broil, 2-3 minutes on each side until cooked through. Cut the romaine hearts in half and place on 4 plates. Drizzle with the dressing. Top with a mushroom and a piece of red pepper. Read more:Salad
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Rice Salad (cold) 2007-09-20 23:23:00 1 brown rice recipe1/2 head of broccoli tips, cut up 1/2 to 1 onion or 2 cloves garlic, chopped 1/2 green or red pepper, chopped 1/2 pound mushrooms, chopped 1 carrot, sliced 2 (half inch) slices of green cabbage cut into pieces Oil & lemon dressing recipe Pre-cook brown rice recipe and cool. Chop above ingredients. Add all ingredients in a large salad bowl. Serve cold. Read more:Salad
Bean Salad 2007-09-20 23:20:00 16 oz. can kidney beans, drained16 oz. can garbanzo beans, drained1/2 to 1 onion or 3 cloves garlic, finely chopped1/2 cup oil and lemon dressing recipe Mix the above ingredients together and serve. Read more:Salad
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