Salads
Salad Recipes
Salads are my favorite part of a meal and in many cases, the most healthy. A salad made from vegetables freshly picked from the garden is especially nice.
A potluck gathering where everyone brings a salad is especially nice. It is seldom that anyone brings exactly the same salad as another person. The possibilities seem nearly endless.
Cucumber Salsa Salad
Serves 4
Ingredients:
1 medium cucumber, seeds removed
1/4 cup tightly packed cilantro, finely chopped
1/8 cup coarsely chopped onion
1 large clove garlic, minced
1 teaspoon finely chpped jalapeņo pepper
1 teaspoon ground cumin
2 Tablespoons lemon juice
salt, to taste
yogurt, for garnish
pepper, freshly ground
Directions:
Coarsly chop cucumber and put in bowl. Add cilantro, onion, garlic, ground cumin, hot pepper and lemon juice. Mix thoroughly.
To serve, add a dolop or two of yogurt and top with a sprinkling of freshly ground black or multi-colored pepper.
Dried Fruit Yogurt Salad
Serves 4
Ingredients:
2 cups yogurt
1/2 cup dried currants
1/2 cup raisins
1/2 cup shredded coconut
1/4 cup chopped walnuts
1/2 teaspoon vanilla
Directions:
Mix all ingredients together.
Refrigerate for at least 1 hour. The fruit will soak up any liquid and solidify a bit.
Gold and Silver Potato Salad
Serves 8
Ingredients:
3 large potatoes
3 large sweet potatoes
1 onion, diced
1/2 cup scallions, diced
1/3 cup mayonnaise
1/3 cup yogurt or sour cream
3 Tablespoons lemon juice
1/4 cup chopped parsley
1 teaspoon celery seed
1 teaspoon dry mustard powder
Salt and pepper to taste
Directions:
Boil all potatoes. Rinse in cool water and slip off peels. Cube all potatoes.
Mix remaining ingredients in a bowl with the potatoes. Add slightly more mayo, sour cream or yogurt, a small amount at a time, if too dry.
Refrigerate at least 3-4 hours to allow flavors to blend together.
Quick Corn and Bean Salad
8 servings
Ingredients:
1 (15-ounce) can whole corn, drained
1 (15-ounce) can black eyed peas or kidney beans, drained
3/4 cup chopped green pepper
1/2 cup chopped onion
1 cup salsa, drained
1 (2-ounce) jar diced pimiento, drained
2 tablespoons sliced ripe olives
1 teaspoon sugar
3 Tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
dash cayenne pepper powder
Directions:
Put all ingredients into bowl. Mix well.
Cover and chill for at least 2 hours.
Tomato Salad
Serves 4
This very simple tomato salad is seasoned with basil and onion.
Ingredients:
3 large tomatoes, sliced
1 onion, sliced thinly
2 Tablespoons fresh basil, chopped fine
2 Tablespoons cider vinegar
1 Tablespoon olive oil
Salt and pepper to taste
Directions:
Toss all ingredients together. Let stand, refrigerate.
Warm Split Pea and Carrot Salad
Serves 8
A good source of protien in a salad
Ingredients:
1 cup dried split peas
2 cups water
1/2 teaspoon salt
1 cup bean sprouts
1 cup shredded carrots
1 cup fine julienne cut green beans
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon grated lemon peel
Dash cayenne pepper
1/4 teaspoon black pepper
1/2 cup lemon juice
2 tablespoons olive oil
cilantro
Directions:
Rinse and drain split peas.
Bring peas, water and salt to boil. Reduce heat, cover and simmer 20 minutes. Drain peas.
Stir in remaining ingredients, except cilantro, and cook for 2-3 minutes, or until all is hot.
Garnish with cilantro. Serve warm.
