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Asian Arame Salad ----------------- 1 cup dried arame 1 red bell pepper, sliced 1 large carrot, cut into matchsticks 1 haas (english) cucumber, halved lengthwise and sliced Optional: sliced pickled ginger (Eden brand, no preservatives or dyes) but this is NOT a paleo ingredient, as it is pickled in rice vinegar. To make it paleo, you could add some fresh ginger juice and ume vinegar (which is not a true vinegar) Soak, drain and cook arame according to package instructions (I don't have this in front of me, there is no arame in my pantry right now). It will double in volume. Mix cooled arame with all other ingredients, dressing if desired with toasted sesame oil, sesame seeds, and ume vinegar. Very delicious! Won't keep more than a day. Arame also makes a great "bed" (like rice or pasta) for steamed or grilled fish, especially salmon, or vegetables. By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Feb. 2001 Post and/or read Comments 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 Post and/or read Comments Carrot-Ambrosia Salad --------------------- 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. Source: The Southern Living Cookbook, 1987. Busted by Gail Shermeyer Posted by addicts@winternet.com to rec.food.recipes Adapted by Patti Vincent Post and/or read Comments 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 [now dead] Post and/or read Comments 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. Post and/or read Comments 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 Post and/or read Comments Hijiki Seaweed Salad -------------------- Start with a small packet. You soak it for about 20 minutes, changing the water a few times. It cooks in about 10 minutes of light sauteeing. I first sautee ground pork or beef (chicken I'm sure would be fine too) in a little oil and hot chili pepper. Then I add the drained hijiki and a touch of honey and stir-fry it for about 10 minutes (I use my wok). Then add some tiny slices of carrot and broccoli stem. Salt. Lemon if you like. By Judi Presto. Posted to the PaleoRecipe Mailing List, Feb. 2001 Post and/or read Comments 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 Post and/or read Comments Cindy's 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: Cyndee D. in rec.food.recipes on Jun 28, 1998. Post and/or read Comments 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 RawTimes.com 3 Dec 1997. Post and/or read Comments 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 [now gone] Post and/or read Comments Charoset -------- One dessert/salad that is well received by my family is Charoset. It's a traditional Passover food made with apples, walnuts, raisins, honey and cinnamon --- you just chop up apples and walnuts and toss them with raisins, a bit of honey and as much cinnamon as you want. At the Seder it's meant to symbolize the mortar used by the Israelites in building the pyramids of Egypt, but you don't have to make it *that* sticky! I just use enough honey to enhance the natural sweetness of the apples. By Pat Lucey-Weinhold. Posted to the PaleoRecipe Mailing List, Jan. 2003 Post and/or read Comments 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 Post and/or read Comments Avocado and Orange Salad with Black Olive Dressing -------------------------------------------------- This Arab-inspired fruit and vegetable salad contains all kinds of flavors- the richness of avocados, the tart-sweetness of oranges, the bite of onions, the loamy flavor of black olives. Serves 4 as salad 1/4 cup chopped cured black olives 6 tablespoons virgin olive oil 1 teaspoon minced garlic 1 teaspoon honey 1/4 cup lemon juice (about 1 lemon) Salt and freshly cracked black pepper to taste 2 firm but ripe avocados, peeled, pitted, and each cut into 6 wedges 2 oranges, peeled and separated into segments 1/2 red onion, very thinly sliced 1/2 head romaine lettuce, cut into short, thin strips In a small bowl, make the dressing: Whisk together the chopped olives, olive oil, garlic, sugar, lemon juice, salt, and pepper. In a large bowl, combine the avocados, orange segments, and onion. Pour the olive dressing over the avocado mixture and toss lightly. Serve on a bed of the cut romaine. Adapted from: Big Flavors of the Hot Sun by Chris Schlesinger & John Willoughby Post and/or read Comments 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 Post and/or read Comments Cinnamon Fruit Salad -------------------- 1 medium navel orange, peeled, sectioned and halved 1 kiwifruit, peeled, sliced and quartered 1 medium ripe banana, sliced 1 medium apple, sliced 6 seedless grapes, halved 2 tablespoon sunflower kernels 1/4 cup coconut milk 1/8 teaspoon ground cinnamon [if you have Ceylon cinnamon you can up this] In a large bowl, combine fruit and sunflower kernels. In a small bowl combine coconut milk and cinnamon; mix well. Pour over fruit and toss to coat. Serve immediately. Yield: 8 servings. Adapted from: Taste Of Home Magazine: Real Food From Real Home Cooks Post and/or read Comments 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 RawTimes.com 3 Dec 1997. Post and/or read Comments 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. Post and/or read Comments 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 Post and/or read Comments Jicama, Orange and Fennel Salad ------------------------------- My first cookbook was Mollie Katzen's Moosewood Cookbook. It was with this cookbook that I first learned to prepare real food. This is my paleo- friendly interpretation of her Jicama, Orange and Fennel Salad. (It was near-paleo in the first place.) 4 navel oranges 1 small jicama 1 small fennel bulb a handful of baby spinach leaves DRESSING: 4 Tbs. olive oil 2 Tbs. orange juice (or 1 tsp. frozen OJ concentrate) 1 tsp. lime juice 2 tsp. lemon juice 1 medium clove garlic, minced 1/2 tsp. Maldon salt 2 tsp. raw honey Peel oranges, removing as much white pith as possible. Separate sections, set aside in small bowl. Peel jicama and cut into very thin slices about 1 1/2 inches long. Slice fennel into very thin strips; including the feathery tops. In a small bowl, whisk together dressing ingredients until honey is dissolved. Recipe may be prepared ahead of time up to this point, each component to be refrigerated separately. To serve, arrange ingredients on an attractive platter, layering with baby spinach OR (my preferred method) just gently toss it all together with the dressing in a large bowl. This makes an excellent second course dish to be eaten in place of dessert. Fennel is a digestive aid, an added reason to serve this dish after the main course. From: Stacie and Ben's favorite Paleo Recipes Post and/or read Comments 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. Post and/or read Comments Strawberry Salad ---------------- 1 (11-ounce) can mandarin oranges, drained 1 pint fresh strawberries, stemmed and quartered 1 small red onion, thinly sliced 1/2 cup coarsely chopped pecans, toasted 1 avocado, sliced 1 package romaine lettuce A cinammon dressing is recommended. From: Ruth Huebne, Lakewood, Colorado via Southern Living, May 2005. Post and/or read Comments 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: RawTimes.com Post and/or read Comments 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: RawTimes.com Post and/or read Comments 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 Post and/or read Comments 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 Post and/or read Comments 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 Post and/or read Comments Brussels Sprout and Beet Salad ------------------------------ 1/2 pound Brussels sprouts, ends trimmed, outer leaves removed, and cut in half lengthwise 4 small red beets, tops trimmed to 1/2-inch, washed and cut in half lengthwise 4 tablespoons plus 1/3 cup extra virgin olive oil 1 tablespoon paleo Dijon mustard 1 tablespoon honey Squeeze of lemon juice Coarse salt Grinding coarse black pepper 1 small red onion thinly sliced into rings Preheat the oven to 350. Pour 2 tablespoons olive oil in a baking dish. Toss the Brussels sprouts in the oil; sprinkle them with salt and pepper and roast them for 20 minutes. Turn them once during the cooking. They are done when a small knife easily pierces them. Pour 2 tablespoons of the olive oil on a sheet of aluminum foil and place it on a baking sheet. Toss the beet halves in the olive oil. Sprinkle them with salt and pepper and, keeping them in a single layer, fold and seal the foil over them. Bake on the baking sheet until a knife easily pierces them. When cool enough to handle, peel the beets and cut them into 1/4-inch slices. Meanwhile combine the 1/3 cup olive oil, mustard, honey, lemon juice and salt and pepper in a small bowl. Toss the Brussels sprouts with half the dressing and set aside. Arrange the beets in a circle on a platter, overlapping the slices slightly. Mound the Brussels sprouts in the center. Sprinkle the onion over the platter and drizzle the remaining dressing over the beets. Serve at room temperature. Serves 6. This recipe is featured in show 1715, Brussels Sprouts - Cavolini de Brussels. From: Ciao Italia with Mary Ann Esposito Post and/or read Comments Binnie's Slaw ------------- 1/2 head of cabbage 3 or 4 carrots 1 onion 1 cup of Ray's mayonnaise (from Neanderthin recipe) 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 Betten Post and/or read Comments 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 (abernco at COMM-PLUS.NET) Post and/or read Comments 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 RawTimes.com Post and/or read Comments 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 Post and/or read Comments Cauliflower Tabouli ------------------- 1 1/2 Lbs cauliflower florets 1/2 cup parsley (VERY finely chopped) 1/2 cup fresh mint (very FINELY chopped) 1/2 cup chopped red onion (about half a fist size onion) 4.5 to 5 Tbls fresh lime juice (about 2 fruits) 2 Tbls olive oil 1 teas salt 1 teas black pepper 1/3 cup pine nuts [optional] In a food processor (NOT A BLENDER) pulse cauliflower until it looks like rice. Set aside in serving bowl In food processor- blend parsley, mint, onion, lime juice, olive oil, and salt & pepper into a smooth paste. Pour over cauliflower and blend well. Using a spoon pour raw pine nuts into mix and stir well. Serving Size: Makes Ten 1/2 cup servings. From: SparkPeople user BIGOLEDIVA. Post and/or read Comments 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: RawTimes.com Post and/or read Comments 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 Post and/or read Comments 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 Post and/or read Comments Sweet Potato Salad Recipe ------------------------- 4 small sweet potatoes 1/4 cup mayonnaise 1 tablespoon mustard 4 celery stalks, sliced 1/4-inch thick 1 small red bell pepper, cut into 1/4-inch dice 1 cup diced fresh pineapple 2 scallions, finely chopped Salt and pepper 1/2 cup coarsely chopped toasted pecans Chopped fresh chives 1. Preheat oven to 400°F. Wrap each sweet potato in foil and bake for 1 hour. Unwrap; let cool. Peel; cut into 3/4-inch chunks. 2. In a large bowl, mix mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently. Season to taste with salt and pepper. Cover and refrigerate about 1 hour. 3. Fold in pecans and sprinkle with chives. Yield: Serves 8 by: Art Smith | from: AARP The Magazine | Nov./Dec. 2010 issue Post and/or read Comments Conch Salad ----------- 4 conch, cleaned & skin removed (can substitute lobster) 1 small onion 1 stalk celery 1/2 small sweet pepper 1 large tomato 1/2 cup sour orange, lemon or lime juice salt, pepper and hot pepper to taste Cut conch, onion celery, sweet pepper and tomato into small cube pieces. Combine all ingredients and mix well. From: BahamasGateway.com: Truly Bahamian Eatin' Post and/or read Comments Crab & Cucumber Salad --------------------- 4 oz. crab classic flake style 1 large cucumber, peeled, seeded & sliced 1 medium onion, diced 1 yellow pepper, diced 1 tbsp lemon or lime juice salt and pepper to taste Place crab classic in a bowl and break flakes into smaller pieces. Add cucumber, onion & pepper and mix together. Add 1 tablespoon of lemon juice, salt and pepper to taste and toss. From: Trans-Ocean Products Post and/or read Comments 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/ [now dead] Post and/or read Comments 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 Post and/or read Comments 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 Post and/or read Comments 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 Post and/or read Comments 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 Post and/or read Comments 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. Post and/or read Comments 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: (dcarpend at kiva.net) Post and/or read Comments "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 Post and/or read Comments Chicken Waldorf Salad --------------------- 2 cups of cooked diced chicken 1 large tart apple, cored and diced 1 cup chopped celery 1 cup grapes, halved and seeded [optional] 1/2 cup chopped walnuts [or pecan meat] 1/4 cup homemade mayonnaise [more if the next two are omitted] 2 tsp. lime juice [optional] 2 tsp. honey [optional] 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. Adatped from: 365 Ways to Cook Chicken by Cheryl Sedaker. Post and/or read Comments |
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