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Bean Sprout Salad

Wednesday
Dec 17,2008


2 tablespoon Sesame seeds

 1 pound Fresh bean sprouts thoroughly washed and drained

 3 Garlic cloves, peeled and minced

 2 md Scallions — trimmed & minced

 1 – 1″ cube ginger, peeled and minced

 2 tablespoon Oriental sesame oil

 1/3 cup Soy sauce

 2 tablespoon Cider vinegar

 1 tablespoon Mirin (sweet rice wine)

 2 teaspoon Light brown sugar

 1 teaspoon Spicy sesame oil

 

 PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them

over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often,

until they are golden. The seeds can be toasted in advance and stored

in an airtight container.

  Place the bean sprouts in a large heatproof bowl and set it aside.

In a medium-size skillet set over moderately low heat, stir-fry the garlic,

scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add

all the remaining ingredients, increase the heat to moderate, then boil the

mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the

boiling dressing over the bean sprouts, toss well, then cover the bowl and

chill the salad for several hours. Toss again before serving.

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  • Tuesday
    Dec 16,2008


    1/2 Cup vegetable oil

    1/4 Cup white wine vinegar

    1/2 Teaspoon garlic powder

    Dash white pepper

    3/4 Cup chopped carrot

    3/4 Cup chopped celery

    1/4 Cup chopped onion

    2 Cups rotini pasta (or other small pasta), cooked and drained

    1 Cup sliced pitted black olives

    1 Package (8 ounces) frozen artichoke hearts thawed and well drained

    3 Cups cubed cooked turkey

    Leaf lettuce

     

    In small bowl, combine oil, vinegar, garlic powder and pepper. In large

    bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to

    coat. Add olives,artichokes and turkey; toss gently. Cover and chill

    thoroughly. To serve, spoon each portion onto lettuce leaves.

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  • Turkey Macaroni Salad

    Tuesday
    Dec 16,2008


       8 ounces fusilli pasta, uncooked

        1 cup mayonnaise

        1 cup yogurt

        1/4 cup chopped green onions

        1 teaspoon salt

        1/8 teaspoon ground white pepper

        3 cups (1 pound) cubed, cooked turkey

        1 cup chopped celery

     

      Cook pasta according to package directions. Drain, rinse with

     cold water, and drain again.

      In a large bowl, combine mayonnaise, yogurt, onions, salt, and

     white pepper. Gently stir in turkey, pasta, and celery.

     Cover, and chill until serving time.

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  • Sugar Snap Salad

    Tuesday
    Dec 16,2008


       4 cups bibb (or butter) lettuce

        4 cups sugar snap peas, string removed

        3 tablespoons minced shallots

        4 teaspoons sherry vinegar

        salt and black pepper, to taste

        7 teaspoons extra-virgin olive oil

        1/2 cup roughly chopped fresh basil

        3 tablespoons chopped italian flat leaf parsley

     

      Wash and dry the lettuce and tear into bite-sized pieces.

     Make the vinaigrette by combining the shallots, vinegar, salt,

     pepper and olive oil and set aside.

      Make an ice bath by filling a large bowl with ice and cold

     water and set that aside.

      In a large pot, blanch peas in boiling water for about 3 minutes,

     until peas are bright green and cooked but still crunchy.

     Immediately, drain the peas and plunge into the ice bath.

      Once the peas have cooled and stopped cooking remove them from

     the ice bath. Remove excess water from peas by blotting with a

     paper towel. Up to this point, the salad can be made a day in

     advance, refrigerated as separate components. Use the lettuce

     to line the bottom of a serving dish and add peas, basil, and

     parsley to another bowl. Add vinaigrette and toss. Put this

     mixture on top of the lettuce and serve immediately.

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  • Strawberry Spinach Salad

    Tuesday
    Dec 16,2008


        2 tablespoons sesame seeds

        1 tablespoon poppy seeds

        1/2 cup sugar

        1/2 cup olive oil

        1/4 cup white vinegar

        1/4 teaspoon paprika

        1/4 teaspoon Worcestershire sauce

        1 tablespoon dried minced onion

        1 (10 ounce) bag fresh spinach – chopped, washed and dried

        1 quart strawberries, sliced

        1/4 cup toasted slivered almonds

     

      Whisk together the sesame seeds, poppy seeds, sugar, olive oil,

     vinegar, paprika, Worcestershire sauce, and onion.

     Refrigerate until chilled.

      In a large bowl, combine the spinach, strawberries and almonds.

     Pour dressing over salad; toss and refrigerate 10-15 minutes

     before serving.

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  • Spicy Pecan Salad

    Tuesday
    Dec 16,2008


        1 heart of romaine lettuce

        red onion

        1/8 cup crumbles blue cheese

        2 oz. spicy pepper pecans (chopped)

        4 teaspoons raspberry vinaigrette (per serving)

     

      Toss romaine lettuce with raspberry vinaigrette and divide evenly on

     salad plates. Slice red onion paper-thin and layer to taste on top of

     the greens. Sprinkle with blue cheese crumbles and spicy pepper

     pecans to taste.

     

      Spicy Pepper Pecans:

        2 oz. or 1/2 cup of chopped pecans

        3 teaspoons dark brown sugar

        1/2 teaspoon cayenne pepper

     

      Rinse pecan pieces to dampen. Combine brown sugar and cayenne

     pepper in a small bowl. Mix in damp pecan pieces and toss until

     thoroughly coated. Spread evenly on cookie sheet then place in

     preheated 400F oven and cook 5 to 10 minutes or until brown sugar

     is thoroughly melted on pecans. Remove and let cool.

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  • Tuesday
    Dec 16,2008


        1/4 cup freshly squeezed lemon juice

        2 tablespoons chopped fresh tarragon

        1/3 cup extra-virgin olive oil

        1/3 cup canola oil

        Salt and freshly ground black pepper

        2 Granny Smith apples, peeled, cored, and halved

        2 bulbs fennel, thinly sliced

     

      To prepare the vinaigrette: Whisk together the lemon juice, chopped

     tarragon, and olive and canola oils in a small bowl and season to

     taste with salt and pepper.

     

      To prepare the salad: Cut the apple into thin slices and place in a

     medium bowl with the fennel. Toss with the vinaigrette and season to

     taste with salt and pepper. Makes 8 servings.

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  • Pineapple Cheese Salad

    Tuesday
    Dec 16,2008


    2 16 oz. cans pineapple chunks, drained, save the juice

    1-1/2 cups to 2 cups miniature marshmallows

    about 3 in. off of a 3lb. loaf of Velvetta cheese, cubed

    l egg

    2 1/2 tbsp. cornstarch (mixed with 1/4 cup water)

    l tbsp. sugar

     

    Beat egg, pineapple juice, sugar and cornstarch mixture to blend Cook

    over low heat until thick. Cool slightly and pour over first three

    ingredients. Mix well

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  • Mandarin Orange Salad

    Tuesday
    Dec 16,2008


        1/2 cup sour cream

        1/4 cup mayonnaise

        1/4 cup milk

        1/2 to 1 teaspoon minced garlic

        1/2 teaspoon Worcestershire sauce

        pinch sugar

        pinch ground white pepper

        cayenne pepper to taste

     

        3 large heads butter lettuce – torn, washed and dried

        1 small Vidalia sweet onion, peeled and sliced into thin rings

        1 (11 ounce) can mandarin oranges, drained

        6 ounces fresh mushrooms, thinly sliced

        salt and pepper to taste

     

      Prepare the dressing by whisking together the sour cream,

     mayonnaise, milk, garlic, Worcestershire sauce, sugar,

     white pepper and cayenne pepper. Store in an air-tight container

     and refrigerate.

      Prepare the salad in a large bowl by combining the lettuce, onion,

     oranges and mushrooms. Add enough dressing to coat and toss.

     Sprinkle with salt and pepper and add croutons if desired.

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  • Greek Salad

    Tuesday
    Dec 16,2008


        1 head iceburg lettuce

        1 head romaine lettuce

        1 lb. plum (roma) tomatoes

        6 oz. greek or black olives, sliced

        4 oz. sliced radishes

        4 oz. feta cheese

        2 oz. anchovies (optional)

       Dressing:

        3 oz. olive oil

        3 oz. fresh (preferred) lemon juice

        1 teaspoon dried oregano

        1 teaspoon black pepper

        1 teaspoon salt

        4 cloves garlic, minced

     

      Wash and cut lettuce into 1 1/2″ pieces.

      Slice tomatoes in quarters. Combine lettuce, tomatoes, olives,

     and radishes in large bowl. Mix dressing ingredients together

     and then toss with vegetables. Pour out into a shallow serving

     bowl. Crumble feta cheese over all, and arrange anchovy fillets

     on top (if desired).

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