Gujerati Carrot Salad
---------------------
5 carrots, medium
1 tbs. whole black mustard seeds
1/4 tsp. salt
2 tsp. lemon juice
2 tbs. olive oil
Trim and peel and grate carrots. In a bowl, toss with salt and set aside.
In a small heavy pan over medium heat, heat oil. When very hot, add
mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour
oil and seeds over carrots. Add lemon juice and toss. Serve at room
temperature or cold. Yield: 4 servings.
Recipe by Madhur Jaffray, publ. in The Toronto Sun
From: Mrarchway via Amanda
Carrot-Ambrosia Salad
Recipe By : The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size : 6 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- shredded
20 ounces crushed pineapple -- drained
8 ounces Coconut milk
3/4 cup flaked coconut
3/4 cup golden raisins
2 tablespoons honey
Combine all ingredients, tossing well. Cover and chill.
Yield: 6 to 8 servings.
Busted by Gail Shermeyer <4paws@netrax.net>
Posted by addicts@winternet.com to rec.food.recipes
Adapted by Patti Vincent
- - - - - - - - - - - - - - - - - -
Chickweed Salad
---------------
4 teaspoons fresh lemon juice
4 teaspoons walnut oil
Salt and freshly ground pepper
6 cups chickweed leaves and tender stems (about 6 ounces)
Pour the lemon juice into a large bowl. Gradually whisk in the oil. Season
with salt and pepper. Add the chickweed, toss until evenly dressed and
serve at once. This is delicious, and barely a recipe. Chickweed is the
flavor of summer; it tastes the way freshly shucked corn smells--raw and
haylike. Substitution: Any mild green, such as lamb's lettuce will do.
Servings: 4
--Jean-Georges Vongerichten
From: http://www.pathfinder.com/FoodWine/trecipes/606.html
Spring Salad
------------
500 mL (2 cups) oxeye daisy sprigs
500 mL (2 cups) dandelion leaves
250 mL (1 cup) violet leaves and flowers
Dressing
125 mL ( 1/2 cup) olive oil
45 mL (3 tbsp) lemon juice
15 mL (1 tbsp) prepared hot mustard
45 mL (3 tbsp) capers, minced (optional)
salt
pepper
Combine salad greens and flowers. Combine oil, lemon juice and mustard. Mix
well. Add capers, salt and pepper to taste. Pour dressing over salad, toss
and serve. Makes 4 servings.
From: The Wild Food Gourmet by Anne Gardon (Firefly, $24.95).
Yard Salad
----------
1 small bunch fresh spinach
12 dandelion leaves
1/2 cup pink sorrel leaves, loosely packed
1 apple, cored and cut into bite-sized pieces
1/2 cup pecan halves
You may substitute appropriate fresh greens for the dandelion and sorrel
leaves. Wash and destem spinach. Pick and wash sorrel and dandelions.
Coarsely chop dandelion leaves, and tear spinach, then toss dandelion,
sorrel and spinach together in a stainless steel bowl. Put aside in
refrigerator to drain and cool. When drained, pour off excess water, and
add apple and pecans. Toss with dressing and serve.
Adapted from _Jack's Skillet_, by Jack Butler
Spinach Salad
-------------
2 bunches fresh spinach
1 bunch scallions, chopped
juice of 1 lemon
1/4 tbsp olive oil
pepper to taste
Wash spinach well. Drain and chop. After a few minutes, squeeze excess
water. Add scallions, lemon juice, oil and pepper. Makes 6 servings.
From: _Eat Right for your Type_ by Peter D'Adamo
Fresh Spinach Salad
-------------------
1 lb. fresh spinach, washed, drained and torn into desired pieces
1 can sliced water chestnuts
1 lb. fresh mushrooms, sliced thinly
1/2 lb. bacon, cooked and crumbled
4 hardboiled eggs, sliced
Make sure spinach has been well drained and isn't watery.
Combine all above salad ingredients in a large bowl. (I usually toss the
spinach, mushrooms, and water chestnuts together then top with bacon and
sliced hardboiled eggs as garnish until time to serve.) Chill. This is also
another "most requested" dish at family dinners and is a wonderful change
from a plain iceberg lettuce salad. Leftovers don't keep well, spinach
tends to wilt down. So eat it all at the first serving or shortly
thereafter.
From: cyndeed@aol.com (Cyndee D) in rec.food.recipes
The BIG Salad
-------------
I take all kinds of greens (dandilion, mesculin, baby spinach, red lettuce,
green lettuce, ice burg, boston...) I wanted people to see what they were
used to and some stuff they weren't Then I went wild, adding red/green
cabbage, bell peppers, tomatoes, cucumbers, onions, garlic, scallions,
shallots, carrots, herbs (dill, parsley, thyme, cilantro) and whatever was
in the frig. I put it in a large glass bowl so there were layers of color.
People were so attracted to it. Again, it was near the front of the feed
line:)
From Tammy Young at http://www.rawtimes.com
Warm Watercress and Pine Nut Salad
----------------------------------
Watercress used to be a drab and unexciting vegetable, usually only used as
a garnish. Now it has taken front seat as a main part of the meal. Even
fussy eaters will welcome this nutritious and tasty dish.
1/4 cup olive oil
1 lb. watercress, finely chopped
1 large garlic clove
1/2 cup diced bacon
1/4 cup pine nuts
1/2 tsp salt
1/4 cup hazelnuts, finely chopped
1/2 tsp pepper
In a heavy 12 inch skillet, heat the olive oil. Cut the garlic clove in
half lengthwise and add it to the oil. Cook for 2 minutes, stirring
constantly. Remove the garlic and discard. Add all the nuts and cook for 5
to 6 minutes, or until they are browned. Add bacon, salt and pepper. Cook 2
to 3 minutes. Dry watercress before you add it to the oil. Working fast,
toss watercress into mixture, making sure it is well coated and barely
heated through. If left too long it loses some of its crispiness. Season to
taste and serve immediately.
From: http://www.cobjon.com/ecsong/cookbook.html
Sunny Apple Salad
-----------------
2 medium red apples, diced
1 medium green apple, diced
1 medium carrot, grated
1 can (8 oz.) crushed pineapple, drained
3 Tablespoons orange juice concentrate
In a bowl, combine all ingredients; mix well. Cover and refrigerate until
serving.
From: Quick Cooking, Sept/Oct 1998
Cranberry Apple Salad
---------------------
2 Tablespoons agar-agar flakes or gelatin
2 cups apple juice
1 cup cranberries
2/3 cup diced pineapple
2/3 cup grapefruit sections, diced
1 cup celery, chopped
2 Tablespoons raw honey
Soften gelatin in a half cup of apple juice. Heat remaining juice and add
to gelatin. Mash cranberries and add to gelatin with other fruits, celery
and honey. Pour into 1-1/2 quart mold. Chill until firm. Unmold and serve,
serves 6-8.
From: Natural Foods Cookbook by Maxine Atwater
Fruit Salad
-----------
I took the juice of one lemon and put it in a large bowl with dried
currents, cranberries, white rasins, and chopped pecans. I allowed the
fruit to soak up the juice while I did the following. I peeled and
sectioned grapefruit and oranges, letting the juice drip into the bowl
with the lemon juice. Cut up a few different types of apples (red del.,
granny smith, macintosh) Cut up a few different types of grapes (globe,
concord, white) Then mixed the whole thing up It is colorful and sweet and
when placed at the front of the buffet (right next to the plates) people
put so much on their plate they don't have much room for the rest of
the junk.
From: Tammy Young at http://www.rawtimes.com
Tropical Fruit Salad with Coconut Milk
--------------------------------------
1 large pineapple
1 large mango
1 large papaya
1 firm but ripe banana
2 or 3 tangerines, peeled and separated into sections
1/2 cup thin coconut milk
If desired, make pineapple boat: Starting at base, split pineapple in half
lengthwise, stopping before you reach crown. Carefully separate halves,
leaving entire crown attached to one half. With a curved grapefruit knife,
cut fruit away from skin of this half, leaving a shell 1/2" thick. Pare
other half of pineapple. Remove tough core from both halves, cut fruit
into long wedges, and slice crosswise into bite-sized chunks. Place in a
large bowl. Wash mango well. With a paring knife cut off wedges of flesh
with skin, avoid stringy fibers around large seed. Peel wedges; cut fruit
into bite-sized pieces. Split papaya lengthwise and scoop out seeds. Cut
flesh into wedges, peel and cut up like the mango. Add mango and papaya to
pineapple in bowl. Peel and slice banana. Add with tangerines to bowl and
pour in coconut milk. Toss gently to combine, taste for balance of sweet
and tart flavors, correct if necessary with lime juice.
Serve in pineapple boat (there will be enough to refill pineapple boat
several times).
From: _Regional American Classics_, California Culinary Academy.
Grapefruit Walnut Salad
-----------------------
2 Tablespoons agar-agar flakes or gelatin
1-1/2 cup boiling water
3/4 cup grapefruit juice
1 Tablespoon lime juice
1/3 cup walnuts, broken
1/2 cup grapes, halved
1/2 cup red apples, diced but unpeeled
2 grapefruits, sectioned
1/4 cup apple concentrate
Dissolve gelatin in boiling water. Add grapefruit juice and lime juice.
Chill until thickened. Stir in fruits, walnuts and apple concentrate. Pour
into 1-1/2 quart mold and chill several hours until firm. Unmold and serve.
Serves 6-8
From: Natural Foods Cookbook by Maxine Atwater
Pineapple Fruit Salad
---------------------
2 cups pineapple chunks, drained, unsweetened
2 cups seeded red or purple grapes
1 cup shredded moist coconut
1 cup diced orange sections
Mix together, and toss with Palm Fruit Dressing:
Mix together 1 cup mayonnaise, 1/2 cup crushed pineapple, 1 cup crushed
banana, 1/4 cup fresh grated coconut.
From: Ten Talents Cookbook by Frank and Rosalie Hurd.
Salsa Salad
-----------
1 bunch of cilantro
5-6 roma tomatoes
1 small yellow or red onion
1 small chili pepper
2 ripe avocados.
handful of whole dulse leaf
Chop cilantro, dice tomatoes, dice onion, finely dice chili pepper, dice
avocado. After dicing each ingredient add to large bowl. Tear whole dulse
leaf into bite size pieces, add to bowl. When finished, toss.
From: www.rawtimes.com
T.C.'s Super Salad
------------------
2 to 3 lbs. of tomatoes
4 med. or lg. avocados (or 1lb chopped or ground nuts or seeds)
4 stalks celery
4 lg. red (or green) bell peppers
2 lbs. bok choy stalks and greens
Optional: 1 grapefruit
Dice the tomatoes, celert and the bell peppers.
Quarter, peel and dice the avocados.
Cut up the bok choy.
Place all ingredients in a bowl and mix together.
Optional: Squeeze the juice from the grapefruit and use for dressing.
(4 - 6 Servings)
From: www.rawtimes.com
Tomato Salad Curry
------------------
6 large ripe tomatoes, peeled, seeded and chopped
1 small white onion, grated
1/4 tsp. coarsely ground pepper
1/2 cup mayonnaise (use NeanderThin recipe)
2 Tbsp minced fresh parsley
1 tsp. curry powder
Combine tomatoes, onion and pepper; cover and chill for 3 hours. Combine
mayonaise, parsley and curry; cover and chill for 3 hours. To serve, spoon
tomato mixture into small bowls and top each with a spoonful of mayonnaise
mixture.
From: Sherri Cobb, in _3 Rivers Cookbook III_
Salsa Fria
----------
1 jalapeno pepper or more to taste, fresh or canned and drained, seeded and
chopped fine
2 large ripe tomatoes, peeled and chopped
1 medium onion, minced
2 tbsp olive oil
juice of 1 lemon
1/2 tsp dried oregano
pepper to taste
Combine all ingredients and mix well. Refrigerate covered until ready to
eat.
From: _Nika Hazelton's Way with Vegetables_
Carrot Salad
------------
I buy the packaged shredded carrots at the store. Put the carrots in a
microwave veg. cooker, along with a handful of golden raisins. Nuke for 3
mins. at 40% power. Drain and let cool a little. This is just to make the
carrots a softer and more receptive to the dressing. You can also pour some
boiling water over the carrots or just leave them plain and crunchy. Toss
in a can of drained pineapple chunks - the kind in their own juice - and
some sunflower seeds or walnuts. Mix about 2 tablespoons of the drained
pineapple juice with mayo and toss with all the rest. This same juice
-thinned mayo is great for fruit salad.
From: Beverle
A Better Carrot Salad
---------------------
Dried fruit (cranberries, currents, rasins, cherries, dates) Juice one
orange. Put in container to allow fruit to soak up juice. 5 Carrots grated
(I grate some thin and some medium and some thick). Chop 1/4-1/2 cup
assorted nuts (pecans, almonds, walnuts) mix together and put in frig for a
few hours to allow all the great flavors to make love to each other =:o For
those with sweet tooths (is that a word?) you can add a little honey too.
But be forewarned, the carrots and fruit make it really sweet already.
From: Tammy Young at http://www.rawtimes.com
Carrot Salad
------------
1/4 cup NeanderThin mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon pure maple syrup
1-1/2 pound carrots, peeled and grated
Mix mayo, juice, and syrup in a small bowl. Add carrots; toss to mix.
Let stand at room temperature for one hour and then serve.
Adapted from Family Circle Nov. 98
Binnie's Slaw
-------------
1/2 head of cabbage
3 or 4 carrots
1 onion
1 cup of Ray's mayonnaise (from Neanderthin)
1 egg beaten
2 Tbsp. honey
1 Tbsp. fresh lemon juice
pepper to taste
Grate cabbage, carrots and onion and mix together. Make dressing by mixing
beaten egg, mayonnaise, honey, lemon juice, and seasonings. Chill and
serve.
From: Binnie
Apple Coleslaw
--------------
2 cups packaged cole slaw mix (bag of chopped cabbage, in produce section)
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons raw honey
1 teaspoon celery seed
In a bowl, combine the coleslaw mix, apple, celery and green pepper. In a
small bowl, whisk remaining ingredients. Pour over coleslaw and toss to
coat. Makes 4-6 servings.
From: Ann Main in Quick Cooking, J/F '99
Nut Sushi
---------
-One Cup of Nuts (Any combination of one or more or all of these: Brazil
Nuts, Almonds, Pecans, Pine Nuts, Sunflower Seeds, Pumpkin Seeds, Walnuts,
Hazelnuts)
-Raw Nori Seaweed
-Cilantro
-Avocado
-Tomato
-Garlic
Grind nuts in meat grinder (The large stainless steel variety you can buy
at a home or appliance store). You may also want to use a handfull of
either pine nuts or sunflower seeds whole. Mix in one avocado, a 1/4 cup
cilantro, a tomato, 2 chopped garlic cloves, and wrap in Raw Nori Seaweed,
which has been torn from the large sheet into 1/8ths. Stick a toothpick
through the middle to hold in place, or wrap one at a time and eat.
From: www.rawtimes.com
Fresh Mushroom Salad
--------------------
2/3 cup olive oil
1/3 cup fresh lemon juice
1 tsp dried thyme
pepper to taste
1 pound fresh mushrooms, thinly sliced
1/4 cup minced parsley
Lettuce
Combine all ingredients except the mushrooms, parsley and lettuce, and mix
well. Add the mushrooms and toss with 2 forks. Cover and let stand at room
temperature. At serving time, drain and sprinkle with the parsley. Pile in
a serving dish lined with lettuce.
From: _Nika Hazelton's Way with Vegetables_
Mushroom Salad
--------------
Delicious served with grilled meat!
2 Tbsp fresh lemon juice
3 Tbsp olive oil
1 minced garlic clove
2 Tbsp minced fresh parsley
1 tsp chopped fresh oregano or 1/4 tsp dry
1/4 tsp pepper
1 pound fresh mushrooms, very thinly sliced
Combine everything but mushrooms in a medium bowl, beat with a fork to
blend. Then add the mushrooms, toss to coat with dressing, and serve
immediately.
From: _365 Easy Italian Recipes_ by Rick Marzullo O'Connell
Black Olive Pesto
-----------------
Blend:
1/2 cup Black Greek or regular black olives, pitted and chopped
2 cloves of garlic, mashed, or 2 tsp pre-minced
1 tsp basil
1 shallot, quartered
1 tsp tarragon
2 Tbsp lemon juice
1/4 cup extra virgin olive oil
1/2 cup sundried tomatoes, oil-packed, or reconstituted in hot water for 6
minutes.
Makes 2 cups.
From: "Cooking Healthy with One Foot out the Door"
Shrimp Cocktail
---------------
1 pound shrimp
6 tbsp. chili sauce
2 tbsp. lemon juice
1/2 tbsp. horseradish
1/4 teaspoon grated onion
1/3 cup finely chopped celery
Crisp salad greens (2 cups leaves)
lemon wedges
Cook and clean shrimp. cover and chill. Combine chili sauce, lemon juice,
horseradish, onion to make cocktail sauce. Stir. Mix chilled shrimp with
celery. Line cocktail cups with salad greens. Spoon in shrimp mixture.
Spoon on some sauce. Garnish with lemon wedges.
From: Pam at http://www.ilovejesus.com/lot/locarb/
Cold Shrimp Stuffed Avocados
----------------------------
3 large avocados
juice of 1 lemon
1 pound cooked shelled shrimp (reserve 6 whole shrimp), coarsely chopped
1 hot chili pepper, peeled if fresh, seeded, washed and chopped fine
1 hard-cooked egg, chopped
2 dozen pitted green or black olives, chopped
mayonnaise
pepper
3 Tbsp minced fresh coriander leaves or parsley
Cut avocados in half lengthwise, pit, and scoop out the flesh. Put the
flesh into a bowl, then sprinkle the shells with a little lemon juice to
prevent darkening. Mash the avocado flesh with a fork. Add the shrimp, hot
pepper, egg and olives and mix well. Add enough mayonnaise, beginning with
1/3 cup, to bind the ingredients together. Pepper to taste. Stuff the
avocado shells with this mixture. Top each with one of the reserved shrimp
and sprinkle with coriander. 6 servings.
From: _Nika Hazelton's Way with Vegetables_
Mushroom and Shrimp Antipasto
-----------------------------
1 celery rib, halved
1/2 small onion
1 sprig fresh thyme or 1 tsp dried
1/2 lemon plus 1 Tbsp fresh lemon juice
3 whole peppercorns, crushed
1/8 tsp hot pepper flakes
1/2 cup chopped tomato
1/8 tsp pepper
8 ounces fresh mushrooms, quartered
12 romaine lettuce leaves
12 ounces medium shrimp, shelled and deveined
1/2 cup mayonnaise (use a paleo recipe)
1 Tbsp chopped fresh basil or 1/2 tsp dried
In a nonreactive saucepan, bring the 6 cups of water to a boil, with the
celery, thyme, 1/2 lemon, peppercorns and hot pepper flakes. Boil 3
minutes. Plunge shrimp into boiling water and cook until they just turn
pink, 2-3 minutes. Drain in a colander and rinse under cold running water.
Transfer shrimp to a bowl; discard vegetables and lemon half. In a small
bowl, combine mayo, tomato, basil, pepper and 1 Tbsp lemon juice. Beat with
a fork to blend. Add mushrooms and shrimp and toss to coat. Pile salad onto
lettuce leaves.
From: _365 Easy Italian Recipes_ by Rick Marzullo O'Connell
Antipasto Chef's Salad
----------------------
Serves 4 as a main dish, 6 as a first course.
Combine in a shallow dish:
1 cup chicken broth
1/2 cup olive oil
1 tsp. marjoram
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. honey
1/2 tsp. pepper
dash of cayenne
1/4 cup lemon juice (substituted for red wine vinegar)
Add:
1 pound of skinless, boneless chicken breasts, poached and julienned (cut
into 2 x 1/4" strips)
1/4 pound smoked ham, julienned
1 medium red bell pepper, julienned
1 medium green bell pepper, juliennned
1 medium onion, halved and thinly sliced
Toss to coat with marinade. Cover and marinate at room temperature for 2
hours, or refrigerate overnight, tossing occasionally.
To serve, drain marinated ingredients, reserving 1/3 cup of marinade. Toss
reserved marinade with:
1 head of Romaine Lettuce, rinsed, dried and torn into bite-sized pieces.
Put lettuce in large salad bowls, and with a slotted spoon, arrange some of
the marinated ingredients on top of each salad.
Garnish with: 12 Kalamata or oil-cured Mediterranean olives.
Adapted from _365 Ways to Cook Chicken_ by Cheryl Sedaker.
Meat/Chicken Salad
------------------
Try leftover meat tossed in a salad for a summer lunch or dinner. Steak is
particularly good this way -- although leftover steak is a rare occurrence
in our house! Chicken, turkey, or ham are great, too. Use romaine, plenty
of fresh parsley, cukes, peppers, red onion. Add olive oil -- with a clove
of garlic crushed in it -- and toss well before you add any other
seasoning. (This tossing with the oil first makes a *huge* difference!)
Then, on NeanderThin, I'd suggest lemon juice, oregano and pepper, maybe
some of that homemade mayo if you like your dressing creamy. Mustard is
good; I just add a squirt of brown mustard out of the bottle. Toss well
after each addition. At the last, add the meat and sliced tomatoes.
(Tomatoes go in after tossing, or they get mushed.)
From Dana:
James' Salmon Salad
-------------------
At my grocery store they have 2 kinds of canned salmon: one is a small (6
oz) can, Chicken of the Sea brand, the other is generic (several brands)
but all Alaskan salmon. The small can is boneless, and would no doubt be
easier to eat for you.
I just make a big green salad (carrots, baby greens, tomatoes, mushrooms,
red/orange bell pepper, zucchini, maybe some broccoli, whatever). I add
fresh crushed black pepper, some garlic powder, and some hot pepper flakes.
I make a little dressing with about 2 tablespoons of orange juice and 1
tblspn flavored olive oil (has whole herbs in the bottle). Mix all this,
then just dump the salmon on top, stir it up. This tastes really great, so
you should like it.
From: James Crocker
Adapted by Patti Vincent
Paleo Tuna Salad
----------------
1 medium onion
2 stalks celery
nutmeg, salt and pepper
olive oil
2 cans plain tuna
1/3 cup finely chopped walnuts
1/3-3/4 cup paleo mayo (depending on how creamy you like it)
Chop up the onion and celery, then pan fry it in the olive oil, with some
nutmeg, salt, and pepper. Put it in the refridgerator to cool, if you
prefer cold salad. Drain the tuna (giving the tuna water to the cats, of
course!), and mix all of the ingredients together. Makes 2 large servings
or 4 small servings. Its yummy stuff and makes for a great weekend lunch.
From: Charlotte Williams on PaleoFood list
"Caveman Deli" Roast Beef Salad
-------------------------------
This is my way to get the flavor of deli-style roast beef sandwiches
without the bread.
Take 1 celery stock or some other crunchy, dice-able vegetable, or maybe
even fruit or nuts. and dice up into 1/4" bits.
Take 1 sandwich worth of roast beef (about 3 oz. depending on appetite),
and chop up or pull apart into small shreds.
Mix the celery (or the like) and roast beef together with a generous glob
of whatever condiment or dressing you would use on the sandwich. Use enough
to get a consistency similar to tuna salad. I use supermarket mayonnaise-
horseradish sauce -- the horseradish adds a great spark to it! (For
purists, the Neanderthin book contains a recipe for mayonnaise.) Take this
mixture and plop it on a bed of salad greens, or mix it into them (or, idea
from Patti: Roll up in a big lettuce leaf and eat it like a burrito).
From: Kent Multer
Adapted by Patti Vincent
Chicken Waldorf Salad
---------------------
2 cups of cooked diced chicken
1 large tart apple, cored and diced
1 cup chopped celery
1/2 cup chopped walnuts
1/4 cup mayonnaise
2 tsp. lime juice
2 tsp. honey
pepper
In a medium size bowl, combine chicken, apple, celery and walnuts. In a
small bowl, combine mayonnaise, lime juice and honey; stir to blend well.
Season to taste with pepper. Spoon dressing over chicken salad, and toss to
coat.
From: _365 Ways to Cook Chicken_ by Cheryl Sedaker.