                    *  Exported from  MasterCook II  *

                               24-Hour Slaw

Recipe By     : RUBYdakoda
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           sugar
   1      lg.head       cabbage -- shredded/not chopped
   2      lg            red onions -- thinly sliced
                        Hot Dressing -- see below

Stir sugar into cabbage.  Place half of the cabbage in a
large bowl. Cover with onion slices.  Top with the
remaining cabbage.  Pour boiling hot dressing over slowly. Do not stir.   
Cover and refrigerate at once. Chill 24 hours. Stir well before serving.

HOT DRESSING

1 teaspoon celery seeds          1 1/2 teaspoons salt
1 teaspoon sugar                     1 cup cider vinegar
1 teaspoon dry mustard           1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.  
Bring to a rolling boil.  Add oil, stirring,
and return to rolling boil.  Makes about two cups.


                   - - - - - - - - - - - - - - - - - - 

NOTES : This is a wonderful do-ahead salad. Although the
       dressing is boiling when added to the cabbage, the chilled slaw is 
       deliciously crisp

                    *  Exported from  MasterCook II  *

                       Adreana's Greek Pasta Salad

Recipe By     : smithwe@uvmain.uvsc.edu
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         rotini
   1      pound         boneless skinless chicken breasts
   3      stalks        celery  -- chopped
   1                    red bell pepper  -- chopped
   2 1/4  ounces        black olives  -- sliced
   4      ounces        feta cheese  -- drained & crumbled
   3                    green onions  -- finely sliced
  16      ounces        Italian salad dressing

Cook chicken in water to cover with 1 bay leaf.  Bring to boil and cook 
for 30 min. or until juices run clear.  Cool and remove skins.  Or, you 
can cook chicken in frying pan until cooked through.  Cut into bite size 
pieces. Cook noodles and drain.  Add all ingredients and mix well.  I use 
only about half the bottle of dressing and then put the rest on the table 
if someone wants more.  Serve warm or cold.  Serves 6


                   


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                    *  Exported from  MasterCook II  *

                   Aegean Artichoke & Penne Pasta Salad

Recipe By     : dartji@gdss.grumman.com (Jim Dart !!!)
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    fresh baby artichokes
     1/4  cup           lemon juice
     1/2  pound         penne pasta
     1/2  cup           tomato juice
   2      tablespoons   olive oil
                        Juice of one lemon
   2      cloves        garlic  -- minced
   3      tablespoons   fresh parsley
   3      tablespoons   fresh basil  -- or 1 tsp. dried
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper
     1/2  cup           fresh tomato  -- chopped
     1/2  cup           olives  -- Kalamata
   2      tablespoons   capers
     1/2  cup           feta cheese  -- optional

 
1.  Cut stems off artichokes.  Peel off tough outer leaves to reveal 
yellow-green hearts.  Cut artichokes into quarters.  Combine 1/4 cup lemon 

juice with 2 cups water in a medium bowl.  Add artichokes to lemon water 
and toss to prevent discoloration.  Drain.  Steam artichokes until tender, 

about 20 minutes.  chill. 2.  In a large pot, bring 2 quarts water to a 
rapid boil. Add 1 teaspoon salt and penne.  Cook penne until al dente, 
about 10 minutes.  Drain and rinse with cold water. 3.  To make salad 
dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, 
basil, salt and pepper in a food processor or blender and puree for 30 
seconds. 4.  Toss together artichokes, penne, capers, olives and feta 
cheese in a large bowl salad bowl.  Pour dressing over and toss well.


                   


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Nutr. Assoc. : 46 0 4363 0 0 0 0 0 0 0 0 0 0 0 0

                    *  Exported from  MasterCook II  *

                            ANOTHER BEAN SALAD

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Sugar
     1/2  teaspoon      Salt
   1      cup           Vinegar
  16      ounces        Green beans, can -- drained
  16      ounces        Yellow beans, can -- drained
  16      ounces        Lima beans, can -- drained
  16      ounces        Garbanzo beans, can -- drained
  16      ounces        Red kidney beans -- drained
   1      each          Green pepper -- slivered
   4      each          Celery -- sliced
   3      each          Onions, medium -- sliced thin

Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
Toss all other ingredients together and pour the vinegar mixture over 
them. Marinate for 24 hrs in refrigerator, stirring occasionally.
Cal: 313.


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                    *  Exported from  MasterCook II  *

                             Antipasto Salad

Recipe By     : Faygie
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Pasta
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      oz. pkg       fresh/frozen cheese tortellini
   4      ounces        chopped salami
   4      ounces        provolone cheese, cut into -- 2 x 1/4" strips
  11      oz. can       corn -- drained
   9      oz. package   frozen spinach, thawed -- squeezed to drain
   6      oz. jar       marinated artichoke hearts -- drained/chopped
   6      ounce can     pitted ripe olives -- drained/sliced
   1 1/2  cups          prepared creamy Italian salad dressing
   1      teaspoon      Dijon mustard
     1/2  cup           grated Parmesan cheese
   2      ounce jar     diced pimiento, drained -- if desired

Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water.
 In very large bowl, combine tortellini, salami, provolone cheese, corn,
spinach, artichoke hearts and 1 cup of the olives.
 In small bowl, combine salad dressing, mustard and 1/4 cup of the 
Parmesan
cheese; blend well.
 Pour dressing over salad; toss gently.
 Top with remaining olives and Parmesan cheese.
 Cover; refrigerate 1 - 2 hours to blend flavors.
 Just before serving, garnish with pimiento


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                    *  Exported from  MasterCook II  *

                          Apple and Fennel Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      ounces        Fresh Spinach
   1      each          Small Fennel Head -- sliced
   2      each          Medium Granny Smith Apples
   1      each          Small Red Onion -- sliced

* The Granny Smith apples should be peeled and cubed. Kuwait has been 
liberated. Thoroughly wash spinach, removing fibrous stems. Dry and place 
in salad bowl. Add fennel, apples and onions. Toss with Celery Seed 
Dressing. Trim with fennel tops. 6 servings. By Christophe Ritoux, Cajun 
House, From The Gazette, 91/02/27.


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                    *  Exported from  MasterCook II  *

                            Apple Cider Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :3:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      gelatin powder -- unflavored
   2      cups          apple cider
     1/4  teaspoon      salt
   2      cups          apples -- diced
     1/4  cup           black walnuts -- chopped
   1      tablespoon    chopped parsley
                        cooking oil
                        lettuce leaves -- for decoration

     1. Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes 
(2 tablespoons) of unflavored gelatin on water. Let stand 5-10 minutes to 
soften.
     2. Heat 2 cups apple cider until very hot; add salt. Remove from heat 
and immediately add softened gelatin. Stir until gelatin is completely 
dissolved. Have a 1 quart mold lightly greased with cooking oil. Do not 
use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place 
in refrigerator.
     3. Chill remaining mixture until slightly thicker than consistency of 
unbeaten egg white. Just before large bowl of gelatin is desired 
consistency, dice apples and chop walnuts and parsley. Add this to the 
gelatin and place into the mold which already has thin bottom layer of 
gelatin. Chill until set.
     4. Unmold onto serving plate which has been decorated with lettuce 
leaves; curly endive is a good choice.


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                    *  Exported from  MasterCook II  *

                              Apricot Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        STEP 1:
   2      small         or 1 large box of apricot jello
   1      large jar     apricot baby food (8-10 oz)
   1      can           crushed pineapple -- (16 oz)  drained
                        (retain juice!)
                        STEP 2:
   1      pkg           cream cheese -- (8 oz)
   1      pkg           dreamwhip (1 envelope)
                        STEP 3:
     3/4  c             sugar
   1      Tbsp          flour (heaping)
   1                    egg
   1      Tbsp          butter
   1      c             pineapple juice (add water to juice
                        retained to make a full cup)

Step 1: Mix jello with only 3 1/2 cups of water.  Add baby food and 
pineapple.  Chill
until FIRM in an 11x14 inch pan.
Step 2: Prepare dream whip as directed.  Beat in cream cheese.  Spread on 
jello and
chill until FIRM.
Step 3:  Combine and cook until thick.  Cool.  Spread on top and chill.
***pineapple in own juice works the best!
Posted in KitMail by LeFlamme@aol.com.


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                    *  Exported from  MasterCook II  *

                             Artichoke Salad

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Each          Fresh artichoke hearts
   1      Tablespoon    Wine vinegar
   2      Cups          Artichoke hearts, quartered
   1      Teaspoon      Louisiana hot sauce
   1      Each          Small garlic clove
   2      Teaspoons     Salt
   1      Teaspoon      Lea & Perrins
   3      Tablespoons   Olive oil
   1      Tablespoon    Lemon juice

In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh
artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, 
add
lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add 
Lea
& Perrins Worcestershire sauce, Mix well.
Put canned artichoke hearts in dressing and let marinate for 1 hour, then 
eat
as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking 
With
Inside Help."


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Nutr. Assoc. : 42 1573 42 1471 620 0 1656 0 797

                    *  Exported from  MasterCook II  *

                            Autumn Fruit Salad

Recipe By     : Elizabeth Powell
Serving Size  : 8    Preparation Time :1:00
Categories    : Salads                           Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    red delicious apples
   1                    sliced bananas
   1                    Granny Smith apple
   2                    Bartlett pears
     1/2  pound         red grapes
     1/2  cup           almond slivers -- toasted
   1      cup           vanilla yogurt
   1      teaspoon      cinnamon
     1/4  teaspoon      ground ginger
     1/2  teaspoon      nutmeg
   1      tablespoon    apple cider

     Wash and core apples and pears, peeling if desired. Cut into one inch 
chunks. Slice bananas 1/2" thick. Wash grapes and cut in half. Combine 
fruits and almonds in salad bowl. Mix yogurt with spices and cider. Pour 
over fruit salad and stir to coat fruits evenly. Chill.


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                    *  Exported from  MasterCook II  *

                       Autumn Jewels Gelatin Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 12   Preparation Time :3:00
Categories    : Holiday                          Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cranberries
   2                    apples
     1/2  cup           sugar
   6      ounces        red gelatin
  15      ounces        crushed pineapple
   1      cup           celery -- diced
     1/2  cup           nuts -- chopped
   2      cups          boiling water

* Use pecans, walnuts, or a mixture of both.

     Chop the cranberries, apples and celery into small pieces. Drain the 
pineapple and save juice. Combine cranberries, apples and sugar; cover and 
refrigerate while preparing rest of salad.
     Combine gelatin with boiling water and stir until dissolved. Add 
enough water or fruit juice (apricot nectar, strawberry nectar etc.) to 
pineapple juice to equal 1 cup. Add this to the gelatin mixture. Chill in 
refrigerator until slightly thickened.
     Combine the cranberry-apple mixture with celery, drained pineapple 
and nuts. Stir into gelatin mixture. Pour into lightly greased mold or 
into individual serving molds. Chill until firm. Unmold and serve on a bed 
of lettuce or garnish with sour cream or slightly sweetened whipped cream 
and a very light sprinkling of cinnamon.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with your Thanksgiving meal.


Nutr. Assoc. : 0 0 0 3511 0 0 0 0

                    *  Exported from  MasterCook II  *

                     Avocado with Groundnut Dressing

Recipe By     : Caribbean and African Cookery, by Rosamund Grant
Serving Size  : 4    Preparation Time :0:00
Categories    : African                          Ghana
                Vegetables                       Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    avocados -- ripe
   1      tablespoon    lemon juice
   2      tablespoons   peanuts -- shelled
     1/2  teaspoon      paprika
     1/2  teaspoon      cinnamon
                        cayenne -- to taste
                        salt -- to taste
                        fresh chives -- to garnish

Peel the avocados; cut out the stone and cut into cubes.  Sprinkle with 
lemon juice and set aside.  Grind the peanuts roughly with a rolling pin 
or in a grinder for a few seconds.  Mix the peanuts and spices well. 
Sprinkle over the avocados with finely chopped chives.

Refrigerate until ready to serve.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Posted on rec.food.recipes by Carol Miller-Tutzauer - 
       riacmt@ubvmsc.cc.buffalo.edu
       
       MasterCook formatted by Garry Howard - Cambridge, MA - 
       garhow@hpatc1.desk.hp.com
       
       Caribbean and African Cookery, by Rosamund Grant, Distributed in
       the U.S. by Seven Hills Books, Cincinnati, OH, ISBN 0-948817-13-5

                    *  Exported from  MasterCook II  *

                        Bacon-Avocado Potato Salad

Recipe By     : Elizabeth Powell
Serving Size  : 8    Preparation Time :2:00
Categories    : Salads                           Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        boiling potatoes
   2                    avocados -- cubed
   8      slices        bacon
     1/2  cup           chopped onions -- chopped
   1      tablespoon    fresh lime juice
     1/2  cup           white wine
     1/4  cup           cider vinegar
                        salt
                        black pepper
                        paprika
     1/4  teaspoon      mustard powder
   2      tablespoons   fresh parsley -- chopped
   1      tablespoon    fresh cilantro -- chopped

     Boil potatoes in their skins. While potatoes boil, cube avocados and 
toss with lime juice. Chop bacon into one inch pieces and fry until crisp 
in a large skillet. Remove bacon to paper towels to drain. In bacon fat, 
saute onions until golden. Remove pan from heat and stir in wine, vinegar, 
mustard, and salt, pepper, and paprika to taste.
     When potatoes are tender, drain, peel, and dice. While still warm, 
pour dressing over potatoes and toss. Allow to cool to room temperature. 
Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature 
or chill one hour or longer.


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                    *  Exported from  MasterCook II  *

                         BAJA CHICKEN PASTA SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Low-Cal                          Mexican
                Vegetables                       Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Chicken Breast -- *
   6      ounces        Dried Mixed Fruit -- **
   1      cup           Ring Macaroni Or Orzo -- Raw
   1      cup           Jicama -- Cubed
   2                    Green Onions/Tops -- Sliced
     1/2  cup           Mayonnaise Or Salad Dressing
   2      tablespoons   Sour Cream Or Plain Yogurt
   1      teaspoon      Red Chiles -- Ground
     1/4  teaspoon      Salt

*      The chicken breast should be boneless, skinless and weigh about 3/4 
**     You should use 1 6-oz package of diced mixed fruit.  There should 
~-------------------------------------------------------------------------
Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 
cup of water) to boiling in a 4 quart Dutch oven.  Add the chicken breast.
Cover and heat to boiling, reduce the heat and simmer until the chicken is 
done, about 15 to 20 minutes.  Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo 
gradually so that the water continues to boil.  Boil, uncovered, stirring 
occasionally, just until the ring macaroni is tender, about 6 to 8 minutes 
or 10 minutes for the orzo, then drain.  Rinse with cold water and drain 
again.  Cut the chicken into 1/2-inch pieces and mix with the fruit, 
macaroni, jicama and onions.  Mix the remaining ingredients and toss with 
the chicken mixture.  Cover and refrigerate until chilled, at least 2 
hours.


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                    *  Exported from  MasterCook II  *

                          Balsamic Dressing (Lf)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Low Fat                          Dressings
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Water
     1/4  cup           Balsamic vinegar
   3      teaspoons     Capers
   2      teaspoons     Dijon mustard
   1 1/2  teaspoons     Dried basil
   1      tablespoon    Fresh parsley -- chopped (opt)
                        -----PER TBLSPOON-----
                        *cals
                        *mg sodium

Combine the ingredients.  Adjust vinegar to taste, since it has a strong 
flavor.  Store in a covered container in the refrigerator. Makes about 1 
cup.
Per tablespoon:  1 calorie, 0 chol, 0 dietary fiber, 0 fat, 7mg sodium 
Author's Note: If you don't have balsamic vinegar, you may substitute 
another kinds.
But, if this be the case, start with water and vinegar n equal 
proportions.


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                    *  Exported from  MasterCook II  *

                              Barbecue Cubes

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        Lemon Jell-O -- (1 Pkg.)
     3/4  cup            -- Boiling Water
   8      ounces        Tomato Sauce -- (1 can)
   1 1/2  teaspoons     Vinegar
     1/2  teaspoon      Salt
                        Pepper -- Dash Of
   1      tablespoon    Horseradish

Dissolve Jell-O in boiling water.  Mix all other ingredients, and when 
Jell-O is at room temperature, add and mix well. Pour into oiled 8-inch 
square pan.
Chill until firm.  Cut into cubes and serve atop salad to go with your 
barbecue.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Basic Potato Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        new potatoes
     1/2  pound         mushrooms
   3                    green onions
   3      stalks        celery
   3      tablespoons   vinegar
   2                    hard-boiled eggs
   2      tablespoons   Dijon mustard
     1/4  cup           mayonnaise
                        Salt, pepper

  Cover potatoes in pan with cold water and bring to boil over high heat. 
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions 
and celery and combine in mixing bowl. When potatoes are tender, drain and 

halve or quarter potatoes, depending on size and add to bowl. Sprinkle 
with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl. 

Add mustard and mayonnaise, and season to taste with salt and pepper, 
mixing everything together gently.


                   


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                    *  Exported from  MasterCook II  *

                          Bavarian Potato Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Potatoes -- *
   2      cups          Chicken broth -- **
     1/2  teaspoon      Salt
     1/4  cup           Vegetable oil
     1/3  cup           Onion -- chopped
     1/2  teaspoon      Sugar
   2      tablespoons   Lemon juice
                        Pepper -- as desired

*    Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth 
may be either home made or commercial.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ 
++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until 
tender. Drain.  Toss warm potatoes with vegetable oil and onions. Dissolve 
remaining 1/4 t salt and the sugar in lemon juice.
Pour over potatoes. Marinate salad 1 to 2 hours before serving.
Serve at room temperature.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Bavarian Sausage Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Knockwurst -- cooked / cooled
   2      each          Pickles -- small
   1      each          Onion -- medium
   3      tablespoons   Vinegar
   1      tablespoon    Mustard -- prepared *
   2      tablespoons   Vegetable oil
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/4  teaspoon      Paprika
     1/4  teaspoon      Sugar
   1      tablespoon    Capers
   1      tablespoon    Parsley -- chopped

*  Mustard must be the strong Djon or Gulden Type.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ 
++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix 
together the vinegar, mustard and oil. Add salt, pepper, paprika and 
sugar. Adjust seasonings if desired.  Add the capers; mix well. Stir in 
the chopped knockwurst, pickles, and onions. Just before serving, garnish 
with chopped parsley.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Bean and Tuna Salad

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Salads                           Vegetables
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Water
   2      cans          Cannellini beans
     1/3  cup           Olive oil
   3      teaspoons     Red wine vinegar
   1      teaspoon      Salt
                        Fresh pepper to taste
   1      medium        Red onion
  12      ounces        Tuna -- drained

Directions: Mix together oil, vivegar, salt and pepper. Pour over beans 
and onion in a shallow bowl.
Cover and refrigerate at least 1 hour. Transfer bean mixture to serving 
platter with slotted spoon. Break tuna into chunks and arrange on bean 
mixture.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                                Bean Salad

Recipe By     : JTS13/AOL
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           kidney beans -- dry
   1      cup           lima beans -- dry
   1      cup           pinto beans -- dry
   1      cup           garbanzo beans -- dry
   1      cup           green beans
   1                    red onion -- chopped
   3      tablespoons   fresh chopped parsley
                        freshly ground black pepper -- to taste
                        -VINAGRETTE-
     1/3  cup           virgin olive oil
     3/4  cup           red wine vinegar
   1      teaspoon      dry mustard
   3      cloves        garlic -- minced
   2      teaspoons     oregano

Soak all dry beans overnight in water to cover. Rinse and place in a larg
e pot and fill with water to cover. Cook for 1 hour,or until done, then t
urn heat off and add green beans. let sit in the hot water for 30 minutes
. Drain. Mix in the onion, parsley, pepper and vinaigrett. Refrigerate ov
ernight.
Vinaigrette: Whisk all ingredients together and pour over salad. 
                  butter
     1/2  cup           brown sugar
   1                    egg
     1/2  cup           molasses
   2      cups          flour
     1/4  cup           coffee
   1      dash          salt
     1/2  teaspoon      ginger
     1/2  teaspoon      cloves
     1/2  teaspoon      cinnamon
     1/2  teaspoon      nutmeg
     1/2  teaspoon      allspice
     1/2  cup           raisins -- dredged in flour
   1      teaspoon      baking soda

Cream shorteining and sugar. Beat in egg, molasses and coffee. Sift rest 
of ingredients together and add. Beat well. If needed, add more flour but
 not too much or cookies will be hard and dry. Two ways to bake 1) drop b
y spoonfuls on buttered cooky sheet and bake about 10 minutes at 375 F. 2
) spread in two 9x9" cake tins. Bake about 12 minutes. While hot sprinkle
 with brown sugar. Cut in bars.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Once people served Hermits often as we do brownies today. Donna's
       Mother-In-Law's recipe. She was born in 1896 so this is a very old 
       recip
       e. 
       #8-

                    *  Exported from  MasterCook II  *

                     Berried Avocado Grapefruit Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Bibb lettuce
                        Watercress
   2                    avocados  -- seed, peel, slice
   2      cups          grapefruit sections
   1      cup           fresh raspberries
                        Prepared sweet vinegar and oil dressing

Line serving platter or individual salad plates with lettuce and
watercress.  Arrange avocado, grapefruit and raspberries over
and sprinkle with dressing.


                   


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                    *  Exported from  MasterCook II  *

                         BLACK & WHITE BEAN SALAD

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Diabetic                         Salads
                Beans                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Red onions -- finely chopped
   2      tablespoons   Olive or Vegetable Oil
     1/3  cup           Red Wind Vinegar
     1/4  cup           Chopped Red Pepper
   2      tablespoons   Minced Parsley
  20      milliliters   Garlic -- Minced
   2      tablespoons   NutraSweet (r) Spoonful (tm)
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      cup           15 oz. Great Northern Beans -- Rinsed and Drained
   1      cup           15 oz, Black Beans -- Rinsed and Drained

Saute Onions in oil until crisp-tender in a medium skillet; Remove from 
heat and cool until warm.  Stir in vinegar, red pepper, parsley, garlic, 
NutraSweet (r) Spoonfull (tm), salt and pepper.

 In a serving bowl put the beans, (both types) and pour the onion mixtrue 
over them.  Mix well and serve.

 Makes 8 servings 
 Nutritional Information Serving size 1/8 recipe 
 Diabetic food exchange 1 starch, 1 vegetable, 1/2 fat Shared: John Davis 
Reformatted 4 you and yours via Nancy O'Brion and her Meal-Master


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                    *  Exported from  MasterCook II  *

                         BLACK BEAN & RICE SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Main Dish
                Low Fat                          Vegetarian
                Ovo-Lacto

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Cooked rice -- cooled to room tempe
   1      cup           Cooked black beans
   1      cup           Chopped fresh tomato
   2      ounces        Cheddar cheese (optional) -- - shredded
   1      tablespoon    Snipped fresh parsley
     1/4  cup           Light Italian dressing
   1      tablespoon    Fresh lime juice
                        Lettuce leaves

Combine rice, beans, tomato, cheese (if desired), and parsley in large 
bowl.  Pour dressing and lime juice over rice mixture; toss.  Serve on 
lettuce leaves.

 Each serving provides:
* 209 calories * 7.4 g. protein * 0.7 g. fat * 45.1 g. carbohydrate * 3.2 
g. dietary fiber * 560 mg. sodium * 0 mg. cholesterol 
 NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is used 
for calculation.

 Source: "Light, Lean & Low Fat" booklet Reprinted with permission from 
USA Rice Council Electronic format courtesy of Karen Mintzias


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                    *  Exported from  MasterCook II  *

                        BLACK BEAN AND CORN SALAD

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Vegetables
                Main Dish                        Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Dried black beans -- - (picked over and r
					
  30      ounces        -Canned black beans -- - (rinsed and draine
     1/3  cup           Freshly squeezed lime juice
     1/2  cup           Olive oil
   1                    Garlic clove -- minced
   1      teaspoon      Fine sea salt
     1/8  teaspoon      Cayenne pepper
   2                    Ears corn -- - (kernals cut off t
					
   1 1/2  cups          -(thawed) Frozen corn
   1                    Avocado -- - peeled, stone remo
                        cut into 1/2-inch pieces
   1      small         Red bell pepper -- seeded
                        and cut into 1/2" pieces
   2      medium        Tomatoes -- - cut into 1/2-inch 
   6                    Green onions -- with tops
                        finely chopped
   1                    Fresh hot chile pepper -- - seeded and minced
     1/2  cup           Coarsely chopped cilantro -- - (optional)

If using dried beans, place the beans in a large bowl and add enough water 
to cover by 2 inches.  Place the bowl in a cool place and let the beans 
soak for 6 to 12 hours.  Drain and rinse the beans.

 Put the beans into a large pot and add enough fresh water to cover the 
beans by 1 inch.  Bring to a simmer over medium high heat, reduce the 
heat, cover, and simmer until the beans are barely tender.  1-1/2 to 2 
hours (depending on the age of the beans).  Thoroughly drain the beans and 
let them cool.

 Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.
Cover with the lid and shake until the ingredients are well mixed.

 In a salad bowl, combine the cooked or canned beans, corn, avocado, bell 
pepper, tomatoes, green onions, chile pepper, and cilantro. Shake the Lime 
Dressing and pour it over the salad.  Stir until well coated. (The salad 
can be prepared a few hours ahead, but don't add the avocado until serving 
time.  Refrigerate, and adjust the seasonings before serving.) 
 Makes 4 to 5 main-course servings or 8 to 10 side-dish servings.

 Source: May All Be Fed - by John Robbins (Including recipes by Jia Patton 
and Friends) Typed for you by Karen Mintzias


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                        BLACK BEAN AND RICE SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Vegetarian
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Cooked or canned black beans -- - (rinse & drained c
   2      cups          Cooked rice
   1 1/2  cups          Fresh cilantro
     1/4  cup           Lime juice
     3/4  cup           Oil
     1/2  cup           Chopped onion
   2                    Garlic cloves -- crushed
                        Salt
                        Freshly ground black pepper

Mix the beans, rice, and cilantro together in a bowl.  Place the lime 
juice in a small bowl and whisk in the oil.  Add the onion and garlic and 
toss with the rice and beans.  Add salt and pepper to taste.

 * Source: Sally Thomas (Key West, FL) * Keys Cuisine by Linda 
Gassenheimer * Typed for you by Karen Mintzias


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                    *  Exported from  MasterCook II  *

                    BLACK BEAN AND RICE SALAD (VEGAN)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Beans
                Rice                             Prodigy
                Dec.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Cooked rice -- cooled
   1      cup           Cooked black beans
   1      cup           Chopped tomatoes
     1/2  cup           Cheddar cheese, shredded -- op
   1      tablespoon    Fresh parsley -- snipped
     1/4  cup           Low calorie italian salad dr
   1      tablespoon    Fresh lime juice
                        Lettuce leaves

Leftover black beans and rice combine to make a great lowfat, low 
cholesterol salad.  Combine rice, beans, tomato, cheese (if desired), and 
parsley in large bowl. Pour dressing and lime juice over rice mixture; 
toss. Serve on lettuce leaves. Nutrition (per serving): 217 calories, 
Total Fat 2 g   (9% of calories) Source: USA Rice Council :

 D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á


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                    *  Exported from  MasterCook II  *

                        BLACK BEAN AND SALSA SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Diabetic                         Salads
                Beans                            Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  can           (15 oz) corn -- drained
     1/2  can           (15 oz) Black beans -- drained
     3/4  cup           Celery -- chopped
     1/4  cup           Green onion -- chopped
     1/8  cup           Cilantro -- chopped
   6      ounces        Salsa
     1/8  cup           Red wine vinegar

In a large bowl, comine first five ingredients; mix well.  Blend salsa and 
vinegar. Pour over salad and toss well. Cover and chill.
Spoon onto lettuce leaves.  This was for 8, but I have reduced to 4 people 
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE 
CHO: 0g; FAT: 1g; CAL: 116 
 Brought to you and yours by Nancy O'Brion and her Meal-Master.


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                    *  Exported from  MasterCook II  *

                           BLACK BEAN RELISH II

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           Black beans -- cooked until
                        tender and drained
     1/2  bn            Cilantro -- chopped
     1/2  cup           Corn
     1/3  cup           Red bell peppers; seeded -- and diced the size
          of            the beans
   2      tablespoons   Olive oil
   1                    Lime -- juiced
   2      dashes        Tabasco sauce (or to taste)
                        Salt (to taste)
                        Pepper (to taste)

In a medium bowl place all of the ingredients and stir them together.  Let 
the relish sit for 1 hour before serving it.


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                    *  Exported from  MasterCook II  *

                             Black Bean Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Mexican                          Salads
                Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      can 15 oz     black beans -- rinsed and drained
   6                    scallions -- thinly sliced
   1      cup           cherry tomatoes -- quartered
   1      small         yellow bell pepper -- seeded and diced
   2                    jalapeno peppers -- seeded and chopped
     1/4  cup           cilantro -- finely chopped
     1/4  cup           sherry vinegar
   2      tablespoons   olive oil
   1      teaspoon      dijon mustard
   1      teaspoon      cumin -- ground
     1/2  teaspoon      oregano -- dried
                        salt and pepper -- to taste

Toss all together and chill for at least an hour.


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                    *  Exported from  MasterCook II  *

                      BLACK BEAN SALAD WITH ORANGES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetarian
                Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      each          Garlic cloves -- minced
     1/2  each          Red onion -- chopped
     1/2  each          Red bell pepper -- diced
     1/2  each          Yellow bell pepper -- diced
   1      teaspoon      Cumin
   2      teaspoons     Coriander
                        Juice of 4 limes
     1/2  cup           Olive oil
   1      each          Jalapeno pepper -- minced
   2      cups          Cooked black beans
   1      tablespoon    Cilantro
   2      each          Oranges, peeled -- sectioned

Combine first nine ingredients in order in large bowl.  Toss on beans & 
oranges.  Mix to coat.  Season to taste with salt & pepper.

 "The Hamilton Spectator" August, 1993


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                    *  Exported from  MasterCook II  *

               BLACK BEAN WITH PEPPERS & CUMIN VINAIGRETTE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetarian
                Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          Dried black beans -- soaked
   4      cups          Water
   1      each          Bay leaf
     1/2  teaspoon      Salt
   1      tablespoon    Red wine vinegar
   1      each          Clove garlic -- minced
     1/4  teaspoon      Cumin
   1      teaspoon      Hot pepper sauce
   1      tablespoon    Chopped cilantro
   2      tablespoons   Olive oil
     1/2  each          Red pepper -- diced
     1/2  each          Yellow pepper -- diced
     1/2  each          Green pepper -- diced
   1      each          Red onion -- diced
   4      each          Scallion -- thinly sliced

Drain beans & rinse well.  Put in a large pot with the water & bay leaf.
Bring to a boil & simmer for 1 to 1 1/2 hours.  Drain.

 Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro & olive 
oil in a small bowl.  Pour over warm beans.  Toss well.  Add reemaining 
ingredients.  Toss gently, garnish with fresh cilantro & serve at room 
temperature.

 Source Unknown


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                    *  Exported from  MasterCook II  *

              BLACKENED CHICKEN WITH CAESAR SALAD (FDGN81A)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Salads
                Chicken                          Cajun
                Favorite

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----FOR CHICKEN-----
   1                    Bottle prepared Italian
                        Dressing (8oz)
     1/2  cup           Dry white wine
   4                    Chicken breasts halves
                        Skined and deboned
   1      tablespoon    Dried marjoram leaves
   1      tablespoon    Dried oregano leaves
   1      tablespoon    Dried thyme leaves
   1      teaspoon      Salt
   1      teaspoon      Black pepper -- freshly ground
     1/2  teaspoon      Ground red cayenne pepper
     1/2  cup           Butter or margarine -- melted
                        -----FOR SALAD-----
   1      can           2 oz Anchovies
   3      tablespoons   Fresh lemon juice
   1      tablespoon    Worcestershire sauce
   1      tablespoon    Fresh parsley -- chopped
   1      teaspoon      Dijon style mustard
     1/2  teaspoon      Freshly ground black pepper
   1                    Garlic clove -- crushed
     1/4  cup           Olive oil
   2      tablespoons   Parmesan cheese -- grated fresh
  10      cups          Salad greens -- mixed

A celebrity dish by Burt Reynolds. BLACKENED CHICKEN Stir dressing and 
wine in shallow dish to blend; add chicken; marinate 1 hour, turning 
several times. Grind marjoram, oregano, thyme, salt, black pepper and 
ground red pepper to fine powder in coffee or spice grinder or mini chop 
food processor. Spread mixture on plate. Heat 12 inch cast iron skillet 
over high heat until smoking, 5 to 10 minutes.
Drain checken; dip into seasoning mixture to coat both sides, shaking off 
excess. Place in hot skillet; pour 2 T butter over each piece.
Reduce heat to medium; cook chicken 3 to 5 minutes on each side until 
cooked through. Serve 
 chicken, sliced, on top of caesar salad. CAESAR SALAD: Use a fork to mash 
the anchovies into a paste in a small bowl; stir in the lemon juice, 
worcestershire sauce, chopped fresh parsley, dijon style mustard, freshly 
ground black pepper and the crushed garlic. Whisk in the cup olive oil, 
slowly; stir in the freshly grated parmesan cheese. Pour the dressing over 
mixed salad greens in a large bowl; toss thoroughly to coat.


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                    *  Exported from  MasterCook II  *

                         Blue Cheese Potato Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Mix together-----
   2      bunches       green onions  -- washed and chopped
   5      stalks        celery  -- chopped
     1/2  cup           fresh dill  -- chopped
   1      cup           mayonnaise
   1      cup           sour cream
   2      teaspoons     lemon juice
                        Salt and pepper to taste
                        ---Add about-----
     1/2  cup           crumbled blue cheese  -- to 3/4, and mix well

Let mixture sit overnight (very important), as the blue cheese needs to 
blend with the dressing. Then, toss dressing with about 5 pounds of 
cooked, cut potatoes, more  salt, and a little vinegar.  I use small red 
potatoes, and then  cut them into quarters or sixths if they are larger.  
I cut them first  and then cook them, just until they are done, and then 
rinse them in  cold water to stop cooking.  Then I usually toss them with 
a little  vinegar and salt - remember, potatoes SOAK up salt.


                   


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                    *  Exported from  MasterCook II  *

                            Blue Cheese Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Sour cream
   1      cup           Mayonnaise
   1      tablespoon    Dry mustard
   1      tablespoon    Oregano
   1      tablespoon    Fresh ground black pepper
   4      ounces        Blue cheese
     1/2  tablespoon    Garlic oil
   1      tablespoon    Lemon juice
   1      each          Package fresh spinach

Blend the sour cream and mayonnaise together in a bowl. Stir in the 
mustard, oregano and black pepper. Crumble the blue cheese and stir into 
the dressing.
Add the garlic oil and lemon juice and whisk into the dressing. Pour some 
of the dressing over the spinach and serve. When we are off our collective 
diet, we can add other garnishes such as cheese, sprouts, croutons, bacon 
....the list of fattening goodies will be endless.
Yield 6-8 portions


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                    *  Exported from  MasterCook II  *

                          BONNIE'S POTATO SALAD

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Salads
                American

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Salad oil
   1      cup           Salad dressing
   1      tablespoon    Mustard
   2      tablespoons   Vinegar
   2      tablespoons   Sugar
   8      each          Potatoes cooked, peeled -- and
     1/2  cup           Onion-chopped
     1/4  cup           Pickles-chopped
   2      each          Celery-chopped
   3      each          Eggs -- hard-cooked and chop
   1      teaspoon      Celery seed
                        Salt -- to taste
                        Pepper -- to taste

In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In 
large bowl, place diced potatoes. Add onions, pickles, celery, celery 
seed, and eggs.  Salt and pepper to taste.  Add dressing.
Toss lightly to coat. Recipe:  Bonnie Adams in Houston, TX (1985) NOTE: 
Sherri says the only "fixed" amounts are the sauce's ingredients amounts. 
Sherri Pileggi in Houston, TX


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                    *  Exported from  MasterCook II  *

                          BOSTON BEAN SALAD <T>

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Digest                           July
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    15 oz can navy beans
                        Drained and rinsed
   1                    15 oz can red beans -- drained
                        And rinsed
   1                    15 oz can black beans
                        Drained and rinsed
   2                    Stalks celery -- sliced (about
   1                    Cup)
     1/2  cup           Thinly sliced green onion
     1/2  cup           Vinegar [or more]
     1/4  cup           Molasses
   1      tablespoon    Dijon-style mustard
     1/4  teaspoon      Pepper
   2      cups          Torn curly endive

In a large bowl, combine beans, celery, and green onion. For dressing, 
combine vinegar, molasses, mustard and pepper, and mix well. Pour over 
bean mixture, stir to coat.  Cover and chill for 4 to 24 hours (the longer 
the better!), stirring occasionally. Just before serving, stir in endive.

 Enjoy! 
 From: kjb2@postoffice.mail.cornell.edu (Kathy Brese). Fatfree Digest 
[Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34, 
TXFT40A@Prodigy.com using MMCONV


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                    *  Exported from  MasterCook II  *

                          Broccoli Sesame Salad

Recipe By     : Elizabeth Powell
Serving Size  : 8    Preparation Time :0:20
Categories    : Salads                           Ethnic
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          broccoli
   2      tablespoons   olive oil
     1/4  cup           rice wine vinegar
     1/4  cup           soy sauce
   2      tablespoons   sesame oil
   4      tablespoons   sesame seeds -- toasted

     Wash broccoli, discarding leaves and toughest part of stem. Blanch 
entire head in boiling water for one minute. Rinse under cold water. Break 
off florets and cut remaining stem (peeled, if desired) into 2" pieces.
      Preheat oven to 450 degrees. Pour olive oil onto a baking sheet. 
Spread broccoli pieces in one layer, turning to coat with olive oil. Roast 
at 450 degrees for 5 minutes, turn broccoli pieces over, and continue 
roasting until broccoli begins to brown, about 5 minute more.
      Whisk together soy sauce, vinegar, and sesame oil. Stir in 3 
tablespoons sesame seeds. When broccoli is done, transfer to a bowl and 
pour dressing over it, stirring gently to coat. Sprinkle with remaining 
tablespoon sesame seeds. Serve warm or at room temperature.


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                    *  Exported from  MasterCook II  *

                              Brocoli Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Head of brocoli flowerets
     3/4  cup           Shredded chedder cheese
     1/2  cup           Drained kidney beans
     1/2  each          Basket of 1/2'd cherry tom
   1      each          Small onion (cut thin)
     3/4  cup           Sliced fresh mushrooms
   1      package       Good Seasons Italian sal mix

Toss and marinate 4 hours or overnight.


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                    *  Exported from  MasterCook II  *

                        Buffet Make-Your-Own Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 10   Preparation Time :1:00
Categories    : Poultry                          Salads
                Brunch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    chickens -- cooked, * see note
   4      cups          cooked rice
   3      cans          chow mein noodles -- large cans
   5      cups          gravy -- ** see note
   3      cups          celery -- diced
  10                    green onions -- sliced
  16      ounces        pineapple chunks in juice -- drained
   2      cups          cheddar cheese -- shredded
   1      cup           toasted almonds -- slivered
   1 1/2  cups          toasted coconut
   1      cup           black olives -- chopped

* Broiler-fryer chickens. Cook, skin, bone and cut into bite-sized pieces.
** Use chicken gravy or combination of broth, chicken soup and gravy.

     Heat chicken and gravy together. Place in pretty serving or chafing 
dish. Place other items in a decorative fashion on buffet table. Guests 
can build their own salads using these ingredients.
     This can be made in advance and stored separately, ready to assemble 
when needed.


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                    *  Exported from  MasterCook II  *

                   Cabbage Fruit Salad With Sour-cream

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Cabbage; raw -- shredded
   1      each          Apple; med., diced -- unpeeled
   1      tablespoon    Lemon juice
     1/2  cup           Raisins
     1/4  cup           Pineapple juice
   1 1/2  teaspoons     Lemon juice
     1/4  teaspoon      Salt
   1      tablespoon    Sugar
     1/2  cup           Sour cream

Prepare cabbage and apple.  Use 1 T lemon juice to wet diced apple to 
prevent darkening.  Toss cabbage, raisins, and apple. Mix fruit juices, 
salt, and sugar. Add sour cream, stir until smooth; add to salad and 
chill.


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                    *  Exported from  MasterCook II  *

                      Caesar Salad Dressing, Low cal

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Appetizers
                Low-Cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           Tofu
   2      tablespoons   Lemon juice
   1 1/2  teaspoons     Dijon mustard
   1      each          Garlic clove -- minced
   1      teaspoon      Anchovy paste -- or anchovy
     1/4  teaspoon      Salt
   1      pinch         Sugar -- pinch
   1      pinch         Pepper
   2      tablespoons   Parmesan cheese -- grated
   1      tablespoon    Olive oil

In small saucepan of simmering water, poach tofu for 2 minutes; drain, 
chop coarsely and let cool. In blender, blend lemon juice, mustard, 
garlic, anchovy, salt, sugar and pepper. With blender running, gradually 
add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, 
for up to 2 days. Makes 1/2 cup.
Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.


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                    *  Exported from  MasterCook II  *

                              Cajun Coleslaw

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tablespoons   Mayonnaise -- (heaping)
   1      teaspoon      Louisiana hot sauce
   2      tablespoons   Yellow mustard (heaping)
   2      tablespoons   Ketchup
   2      tablespoons   Olive oil
   1      tablespoon    Wine vinegar
   1      teaspoon      Garlic salt
   1      tablespoon    Lea & perrins
   1      each          Juice of mediums size lemon
   3      teaspoons     Salt (to taste)
   4      each          Bell peppers -- sliced
   2      each          Onions, medium -- shredded
   1      each          Large cabbage -- shredded

Put mayonnaise and mustard in a bowl large enough to hold complete 
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating 
all the time. Beat until mixture has returned to the thickness of original 
mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and 
keep beating. Add salt and garlic salt, beating all the time. Add wine 
vinegar (this will thin the sauce down). Beat this thoroughly, adding the 
lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in 
a large salad bowl. pour sauce over and toss well. This should be done 
about an hour before serving. Tastes even better the next day. From Justin 
Wilson's "Outdoor Cooking With Inside Help"


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                    *  Exported from  MasterCook II  *

                               Calico Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Londontowne

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Sugar
     1/2  each          Green pepper -- chopped
     1/2  cup           Salad oil
   1      each          Med. onion -- chopped or rings
     1/2  cup           Vinegar
   1      can           Cut green beans
   1      teaspoon      Salt
   1      can           Red kidney beans
     1/2  teaspoon      Pepper
   1      can           Yellow wax beans

Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. 
Mix sugar, oil, vinegar, salt and pepper. Pour over salad.
Chill. Mrs. John P. Elberti


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       California Bean Sprout Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :1:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          Romaine lettuce -- small head
   1      head          leaf lettuce -- small head
   1      cup           jicama -- cut in 2-inch strips
   2      cups          bean sprouts -- cooked
     1/4  cup           cider vinegar
   1      teaspoon      sugar
     1/4  tablespoon    salt
     1/2  cup           cucumber -- diced
   1                    red pepper
   1                    avocado -- cubed
   1                    hard-boiled egg
   1      teaspoon      sesame oil -- optional

     Prepare the red pepper by washing, cut in half and remove seeds and 
membranes, cut into small strips.
     Wash lettuce, spin or blot dry and place in plastic bag with a paper 
towel; seal bag and refrigerate.
     Cut peeled jicama into strips such as French fry-size and refrigerate 
until serving time.
     In saucepan, bring 1 quart water to a boil. Add the bean sprouts and 
blanch for two minutes. Remove and run under cold water briefly. Immerse 
in a bowl of ice water for one minute, drain well. Mash boiled egg or put 
through a sieve. Refrigerate.
     In a small bowl, blend vinegar, sugar and salt. In a large bowl, 
combine bean sprouts, diced cucumbers, strips of red pepper and avocado 
cubes. Add 1 teaspoon of sesame oil if desired and blend this mixture 
well.
     Add the vinegar mixture to the bean sprout mixture and toss to 
combine. Cover bowl tightly and refrigerate 1 hour.
     To serve, tear lettuce into bite sized pieces and divide equally 
among 4-6 salad plates. Top with the sprout mixture, sprinkle with the 
chopped egg, and arrange the jicama strips on one side of salad. Needs no 
further dressing to be a delicious and healthy dish.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with bread sticks for a delicious complete lunch.


                    *  Exported from  MasterCook II  *

                         California Chicken Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :1:00
Categories    : Brunch                           Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked chicken -- chopped
     1/2  cup           Monterey jack cheese -- shredded
     1/2  cup           cheddar cheese -- shredded
   1                    avocado -- diced
     1/2  cup           olives -- chopped
   1                    tomatillos -- chopped
     1/2  teaspoon      chili powder
     1/4  teaspoon      garlic powder
   1      teaspoon      onions -- chopped
                        black pepper
   2      tablespoons   mayonnaise
   1      teaspoon      green chiles -- minced
   2      teaspoons     sun-dried tomatoes, oil-packed -- minced

* A tomatillo is also known as a Mexican Cherry tomato.
** Use a dash of onion juice instead of minced onions if preferred.

     Lightly mix the first 10 ingredients together. Moisten with 
mayonnaise, using more or less as desired. Mound in 4 decorative serving 
dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on 
top. Chill for 1 hour.
     Serve with corn chips or crisp-fried tortillas as a light lunch.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Carrot Raisin Salad

Recipe By     : Light & Easy Cooking Collection
Serving Size  : 2    Preparation Time :0:20
Categories    : Vegetables                       Salads
                Very Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tbsp          Raisins
   1      Tbsp          Cider Vinegar
   1      C             Carrots  -- coarsely shredded
     1/2  C             Pineapple Chunks In Juice  -- drained
   2      Tbsp          Pineapple Juice  -- unsweetened
          dash          Ground Cinnamon
          dash          Ground Nutmeg

Combine raisins and vinegar in a med. bowl; let stand 15 min.  Add carrot 
and pineapple tidbits; stir well.  Combine pineapple juice, cinnamon, and 
nutmeg; pour over carrot mixture, and toss well.  Cover and chill.


                   


                   - - - - - - - - - - - - - - - - - - 

NOTES :  Pineapple chunks should be cut into tidbits.
              
              SERVING SIZE: 3/4 C
              
              Cal.  99.1
              Fat  0.2 g
              Carbs.  25.4 g
              Protein  1.2 g
              Dietary Fiber   2.5 g
              Sodium  22 mg
              % of Cal. from Fat  1.8
       
                           *  Exported from  MasterCook II  *
       
                                        Carrots
       
       Recip

                    *  Exported from  MasterCook II  *

                                 Carrots

Recipe By     : tcollins@magnus.acs.ohio-state.edu (Thomas P Collins)
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Salads
                Very Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          carrots  -- shredded
   1      tablespoon    onion  -- grated
     1/2  cup           celery  -- finely chopped
   2      tablespoons   sweet pickle relish
   1      tablespoon    lemon juice
     1/4  cup           mayonnaise  -- fat-free!
     1/2  teaspoon      salt
     1/2  teaspoon      pepper

Combine carrots, onion, celery and relish.  Combine lemon juice and 
mayonnaise
separately and then mix well with carrot mixture.  Chill for several hours 

or
overnight to blend flavor.  Very good stuffed in a pita bread or as a 
sandwich
on toast.

This recipe was in Lean & Luscious & Meatless as a sort of mock tuna 
salad.


                   


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                    *  Exported from  MasterCook II  *

                        Catfish and Crawfish Mold

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Chopped parsley
   1      Cup           Cream cheese
     1/2  Cup           Dry white wine
                        Salt, to taste
   1      Tablespoon    Lemon juice
   1      Pound         Catfish meat, cooked
   1      Teaspoon      Louisiana hot sauce
   1      Pound         Crawfish meat, cooked
   1      Tablespoon    Lea & Perrins

Chop catfish and crawfish in food processor.  Add wine, parsley, lemon 
juice,
and salt.  Mix real well.   Add hot sauce and Lea & Perrins Worcestershire
sauce.  Mix well.  Add cream cheese. Mix well.
Refrigerate overnight in a mold.  Serve with crackers or on a bed of 
lettuce.
You can use shrimp of crawfish aren't available. From Justin Wilson's
"Outdoor Cooking With Inside Help"


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 1038 0 1638 1326 797 264 1471 471 1656

                    *  Exported from  MasterCook II  *

                              Ceasar for Two

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads                           Appetizers
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Clove garlic -- minced
   1      each          Head romaine lettuce
   1      each          Tin Anchovies (Millionares)
                        Croutons
   4      each          Bacon chopped
   2      tablespoons   Olive oil
   2      tablespoons   White vinegar
   2      tablespoons   Worcestershire
                        Dash tobasco
                        Lemon
   2      each          Egg yolks
                        Cappers
   3      tablespoons   Parmasean cheese

Crush garlic in oil with fork in bowl.  Add 1/2 can anchovies,capers & 
chop mince with oil.  Separate egg yolks in small bowl and add to mixing 
bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix 
well. Let stand for 5 minutes. Toss salad and add croutons and cheese.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                               Ceasar Salad

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      each          Large romaine leaves
   1      each          Head lettuce
   1      cup           French bread cut 1/2 in cube
   1      each          Large garlic clove
   1      each          Egg
     1/4  teaspoon      Salt
     1/2  each          Juice of one lemon
     1/4  cup           Olive oil
     1/2  teaspoon      Worcestershire sauce
     1/4  cup           Grated romano cheese
   1      each          Fresh ground pepper to taste

Wash and dry lettuce.  Wrap and refridgerate.  Warm bread cubes in 275 
degree F oven, tossing until hard and dry but not burnt. Mash garlic into 
side of large salad bowl. Ease egg into boiling water and boil exactly 1 
minute, then crack into bowl, breaking it up with fork. Add salt. Add 
lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup 
dressing.)  Add lettuce leaves, tossing to coat thoroughly. Add Romono and 
pepper.  Toss again.
Arrange on 2 dinner plates.  Garnish with croutons Makes 2.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Celery Seed Dressing

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Sugar
     1/4  cup           Lemon Juice
   2      teaspoons     Cider Vinegar
   1      teaspoon      Dry Mustard
     1/2  teaspoon      Salt
     1/2  cup           Vegetable Oil
   1      teaspoon      Celery Seed OR Poppy Seed

In blender container, combine all ingredients except oil and seed; blend 
until smooth.  On low speed, continue blending, slowly adding oil. Stir in 
seed.
Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve 
with all types of fresh fruit salads.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Cherry Coke Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Soda Pop
                Fruits                           Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  40      ounces        Cherries; Dark, Pitted -- 2 cn
   3      ounces        Jello -- Cherry Gelatin (1 pk
  20      ounces        Pineapple; Crushed -- (1 Cn)
   1      cup           Coca-Cola
     1/2  cup           Chopped Pecans

Heat cherries and their juice to boiling.  Remove from heat and add Jello. 
Stir.  Add pinapple, juice and all. Pour in coke and nuts.
Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2 hours 
or until set. Serve cold.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Cherry Tomato Salad

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :0:20
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pint          cherry tomatoes
   6                    bacon slices
     1/4  cup           mayonnaise
   1      tablespoon    tarragon vinegar
   2      tablespoons   olive oil
     1/4  teaspoon      salt
   1      tablespoon    fresh basil -- chopped
   6      leaves        romaine lettuce
   2      tablespoons   chives -- chopped

     Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; 
drain thoroughly on paper towels.
     Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over 
tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing. 
Serve on lettuce leaves, sprinkled with chives.

Serve at once or refrigerate until ready to serve.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Travels well for picnics in a wide-mouthed thermos jar.

                    *  Exported from  MasterCook II  *

                          Cherry Waldorf Gelatin

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Boiling Water
   6      ounces        (1 pk) Cerry Flavor Gelatin
   1      cup           Cold Water
     1/4  cup           Lemon Juice
   1 1/2  cups          Chopped Cored Apples
   1      cup           Chopped Celery
   1      cup           Chopped Walnuts Or Pecans
                        Lettuce Leaves
                        Garnishes*

*   Garnishes to include Apple slices and/or celery leaves.
~------------------------------------------------------
~------------------ In medium bowl, pour boiling water over gelatin; stir 
until dissolved. Add cold water and lemon juice; chill until partially 
set. Fold in apples, celery and nuts.  Pour into lightly oiled 6-cup mold 
or 9-inch square baking pan.  Chill until set, 4 to 6 hours or overnight. 
Unmold on lettuce leaves and garnish as desired.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       CHICKEN AND BLACK BEAN SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Vegetables
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  30      ounces        Black beans; drain -- rinse
   3      cups          Chicken; cooked -- cubed
   6                    Green onions -- sliced
   1                    Sweet red pepper -- chop
   1                    Sweet yellow pepper -- chop
   2                    Tomatoes -- coarse chop
     1/4  cup           Coriander; chop -- fresh
                        -----DRESSING-----
   1                    Jalapeno pepper -- minced
   1      teaspoon      Grated lime rind
     1/4  cup           Lime juice
  10      milliliters   Garlic -- minced
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/4  cup           Vegetable oil

Use canned black beans (15oz (425mL) per can) In large bowl, gently stir 
together black beans, chicken, onions, red and yellow peppers and 
tomatoes.
Dressing: in small bowl, whisk together jalapeno pepper, lime rind and 
juice, garlic, salt and pepper; gradually whisk in oil. Pour over salad; 
add coriander and toss gently.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          CHICKEN BROCCOLI SALAD

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           Uncooked Bulgur
                        (1 C. Cooked Brown Rice
                        May Be Substituted For
                        Bulgur.)
   2 2/3  cups          Boiling Water Divided
   1      teaspoon      Chicken Bouillon Granules
  10      milliliters   Garlic Crushed
   1                    (10 Oz.) Chicken Breast
                        Skinned
     1/2  cup           Broccoli Flowerets
   2      tablespoons   Minced Green Onions
   1      teaspoon      Lime Juice
     1/4  teaspoon      Pepper
     1/4  teaspoon      Crushed Red Pepper Flakes
   1      teaspoon      Minced Gingerroot

Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 
Min. OR Until Liquid Is Absorbed.  Set Aside.
Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A 
Medium Saucepan.  Bring To A Boil Over High Heat; Add Chicken. Cover, 
Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken & 
Let Cool.  Discard Broth.  Bone Chicken & Cut Into Bite Side Pieces, 
Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender.
Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red 
Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 
2 To 3 Hours.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           CHICKEN CAESAR SALAD

Recipe By     : 
Serving Size  : 7    Preparation Time :0:00
Categories    : Salads                           Low-Cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    1 oz. slices French bread
                        Vegetable cooking spray
     1/2  teaspoon      Garlic powder
   2      pounds        Boneless chicken breasts
     1/3  cup           Fresh lemon juice
     1/4  cup           Red wine vinegar
   1      tablespoon    Olive oil
   1      teaspoon      Anchovy paste
     1/4  teaspoon      Fresh ground pepper
  50      milliliters   Garlic
   9      cups          Romaine lettuce
     1/4  cup           Grated parmesan cheese

1.  Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes 
in a single layer on a baking sheet. Coat cubes with cooking spray; 
sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or 
until lightly browned and set aside.

 2.  Coat a large nonstick skillet with cooking spray; place over med- 
high heat until hot. Add chicken halves; saute 6 minutes on each side or 
until well done. Remove chicken from skillet; let cool. Cut chicken across 
the grain into thin slices; set aside.

 3.  Combine lemon juice and next 5 ingredients in container of an 
electric blender. Cover and process until smooth. Add 1/4 cup of the lemon 
juice mixture to the chicken; toss gently to coat.

 4.  In a large salad bowl, place the lettuce. Drizzle remaining lemon 
juice mixture over lettuce and toss well. Add the chicken mixture and 
cheese, and toss gently to coat. Serve with croutons.

 Calories per 1 1/2 cup serving:  257 
 Source:  Cooking Light Magazine, May-June 1993


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                    *  Exported from  MasterCook II  *

                         CHICKEN CURRY RICE SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Main Dish
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Plain yogurt
   3      tablespoons   Curry powder -- divided
   1                    Garlic clove -- minced
     1/2  teaspoon      Salt
     1/4  teaspoon      Ground red pepper
   4                    Chicken breasts -- - (boneless, skinles
   3      cups          Cooked rice -- cooled
                        (cooked in chicken broth)
   1      medium        Red pepper -- julienned
     1/2  medium        Red onion -- sliced
   1      cup           Snow peas -- julienned
   2                    Green onions -- sliced
     1/3  cup           Raisins
     1/4  cup           Unsalted peanuts -- chopped
     1/4  cup           Light Italian dressing

Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red 
pepper in medium bowl; mix well.  Place chicken in mixture; stir to coat.
Cover and marinate 4 to 6 hours in refrigerator.  Grill or broil chicken 
and cut into strips; refrigerate.  Combine rice, remaining 1 tablespoon 
curry powder, red pepper, red onion, snow peas, green onions, raisins and 
peanuts; mix well.  Cover and refrigerate one hour.  Pour dressing over 
salad; toss.  To serve, place chicken strips over salad.

 Each serving provides:
* 463 calories * 40.2 g. protein * 11.2 g. fat * 50.7 g. carbohydrate * 
4.8 g. dietary fiber * 78 mg. cholesterol * 1378 mg. sodium 
 Source: The Many Nationalities of Rice Reprinted with permission from USA 
Rice Council Electronic format courtesy of Karen Mintzias


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              Chicken Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Spreads
                Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Small sweet pickle
   1      each          1-inch piece onion
   1      each          Cooked chicken breast -- cubed
     1/3  cup           Mayonnaise
     1/2  teaspoon      Sugar
   1      dash          Salt
   1      dash          Pepper

Place pickle and onion in blender or food processor. Process until finely 
chopped. Add chicken and process 3 fast pulses. Add remaining ingredients 
and process 2 fast pulses. Yield: 1 Cup


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                        CHICKEN SALAD ASIAN-STYLE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Chicken breast halves -- cooked, skinned, bon
                        broken into small pieces
   1      can           Water chestnuts (8 oz can) -- drained, sliced
   3                    Green onions with tops -- chopped
     1/4  cup           Sesame seeds -- toasted
     1/3  cup           Sliced almonds -- toasted
   1      tablespoon    Poppy seeds
                        Dressing
   1      can           Chow mein noodles (3 oz can)
   1                    Medium head iceberg lettuce -- broken into small pi

In large bowl, mix together chicken, water chestnuts, green onions, sesame 
seeds, almonds and poppy seeds.  Pour Dressing over chicken mixture; toss 
gently to mix well.  Refrigerate salad until chilled, about 2 hours.
At serving time, mix chicken mixture with noodles and lettuce.  Makes 6 
servings.
DRESSING: In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons 
cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper.
Add 1/2 cup salad oil; shake to mix well.
NUTRITIONAL INFORMATION PER SERVING: 295 calories; 23 grams protein; 14.8 
grams fat; 18.8 grams carbohydrates; 49 milligrams cholesterol; 143 
milligrams sodium.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Chicken Salad Mari

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :1:00
Categories    : Poultry                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---- Dressing: -----
     3/4  cup           mayonnaise
   2      teaspoons     Worcestershire sauce
   1      tablespoon    fresh parsley -- chopped
   1      tablespoon    chives -- chopped
   1      teaspoon      fresh basil
   2      tablespoons   black olives -- chopped
     1/4  teaspoon      black pepper
                        salt -- to taste
                        ---- Salad: -----
   3      cups          chicken, light meat -- cubed
   1      pint          cherry tomatoes
                        Romaine lettuce leaves -- chopped

     To prepare dressing, combine the dressing ingredients, blend well and 
refrigerate at least 30 minutes.

     To assemble salad, tear romaine lettuce into bite sized pieces and 
place on individual serving plates. Mix cubed cooked chicken with chilled 
dressing; divide evenly on the lettuce. Cut cherry tomatoes in half and 
place around edges of salad. Serve with crisp croutons sprinkled on salad 
if desired.
     If you wish to prepare the salad ahead of time, refrigerate the 
chicken, lettuce, tomatoes and dressing in separate covered containers and 
assemble just before serving.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Chicken Salad Supreme

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Mayo Or Salad Dressing
     1/4  cup           Lime Juice
   1      teaspoon      Salt
     1/4  teaspoon      Ground Nutmeg
   4      cups          Cubed Chicken Or Turkey
  11      ounces        (1 cn) Mandarin Oranges *
   1      cup           Seedless Green Grape Halves
     3/4  cup           Chopped Celery
     1/2  cup           Slivered Almonds -- Toasted

Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime 
juice, salt, and nutmeg. Add remaining ingredients; miz well.
Chill.  Serve on Lettuce leaves. Refrigerate leftovers.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                      CHICKEN SALAD WITH BLACK BEANS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Fermented Chinese blk. beans
   1      pound         Snow peas
     1/4  cup           Dry sherry
   1      cup           Low-sodium chicken broth
   2      tablespoons   Finely minced garlic
   2      teaspoons     Finely minced fresh ginger -- =OR=-
   1      tablespoon    -Powdered ginger
   4                    Chicken breast halves -- (boned)
   3      tablespoons   Salad oil
   2      tablespoons   Dark sesame oil (optional)
     1/4  bn            Cilantro

SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water.
Meanwhile, cook the snow peas in boiling salted water for 30 seconds.
Immediately drain and plunge into ice water to chill. Drain again, dry on 
a towel, cut lengthwise into thin julienne strips and set aside. In a 
2-quart saucepan, combine the black beans with the sherry and cook for 1 
minute over high heat. Add broth, garlic and ginger and bring almost to a 
boil.
Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes.
Remove from heat and let the contents of the pan steep, covered, for 5 
minutes. Remove the chicken breasts to a plate and return the pan to the 
stove. Place over medium heat and cook uncovered for 5 minutes, reducing 
the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10 
minutes, then transfer the mixture to a blender. Running the blender on 
medium, slowly add both oils. When it's time to put dinner on the table, 
pour the sauce onto a platter, and place a pile of snow peas in the center 
of the plate. Slice the chicken diagonally across the grain into thin 
strips. Fan chicken breasts around the snow peas. Arrange vegetables 
around the chicken and sprinkle with cilantro.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

              CHICKEN SALAD WITH LEMON, RAISINS AND CROUTONS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CROUTONS-----
   1 1/2  cups          French bread cubes -- about 1/2-inch cubes
                        Olive oil spray -- or nonstick cooking 
                        -----SALAD-----
   1      pound         Chicken breasts -- boneless and skinles
   2                    Stalks celery -- minced
     1/3  cup           Golden raisins
                        Peel of 1 lemon -- finely grated
   6                    Romaine leaves
   6                    Radicchio leaves -- (see note)
   2      teaspoons     Lemon juice
   1      teaspoon      Olive oil
                        -----DRESSING-----
     1/2  cup           Plain nonfat yogurt
     1/3  cup           Light mayonnaise
   2      tablespoons   Lemon juice
   2      teaspoons     Dijon-style country mustard -- or grainy mustard
   2      teaspoons     Honey
   1      tablespoon    Minced fresh rosemary leaves
     1/8  teaspoon      Salt -- to 1/4 ts
                        Freshly ground black pepper -- to taste

1. TO PREPARE THE CROUTONS: Spray a baking sheet with 3 sprays of the 
olive oil spray or nonstick cooking spray.  Spread the bread cubes on the 
sheet and spray lightly again 3 times.  Place in a preheated 350-degree F 
oven about 20 minutes, or until golden.  Remove from the oven and cool.
2. TO PREPARE THE SALAD: Place the chicken in a pan and cover with water. 
Bring just to a boil, cover and reduce the heat to medium-low.
Cook 10 minutes, or until chicken is cooked through.  Remove from the 
liquid and cool.  Cut into small chunks or pull into shreds.
3. Combine the chicken with the celery, raisins and lemon peel.
4. TO PREPARE THE DRESSING: In a bowl, stir together the yogurt, 
mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper.
Stir into the salad, cover and refrigerate until ready to serve.
5. Wash the romaine and radicchio, pat dry and wrap in paper towels.
Refrigerate.
6. When ready to serve, stir together 2 teaspoons lemon juice and 1 
teaspoon olive oil.  Tear the lettuce into small pieces and toss with the 
lemon-oil mixture.  Divide between plates and top with the chicken salad. 
Garnish with the croutons.
Note: If radicchio is unavailable or too expensive, substitute red leaf 
lettuce.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       Chicken Taco Salad, Low Fat

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Salads
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Chicken meat -- white skinless
     1/2  cup           Lettuce -- torn into pieces
   2      medium        Tomatoes -- cut into pieces
   1      can           Kidney beans -- rinsed and
                        Drained (15 oz. size)
   1      package       Taco seasoning mix
     1/2  cup           Cheddar cheese -- non fat
                        Hot sauce to taste
     1/2  package       Tortilla chips -- *baked*
                        (1 GM fat per 20 chips)
                        Bottle Kraft fat free salad
                        Dressing -- Catalina

Place chicken in a bowl and cover with waxed paper.
Cook in microwave about 5 minutes. Remove and drain chicken to remove any 
fat. Prepare taco mix as directed, substituting chicken for beef. Place 
lettuce, tomatoes, and chips in a large bowl. Add drained beans, grated 
cheese, and salad dressing. Mix well. Serve immediately. Per serving: fat 
4 GM, chol.
56 mg, calories 336, protein 30 G, carb. 46 GM, 11% of calories from fat.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                   Chicken-Pasta Sald With Blueberries

Recipe By     : CLARISSA FINCO <CFINCO@UGA.CC.UGA.EDU>
Serving Size  : 6    Preparation Time :0:00
Categories    : Pasta                            Poultry
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      Oz. Pckg      Frozen French Cut Green Beans -- thawed
   3      Cups          Chicken Breast -- cooked & shredded
   3      Cups          Fusilli Pasta -- cooked w/o salt or f
   1      Cup           Fresh Blueberries
     3/4  Cup           Celery -- thinly sliced
     1/4  Cup           Green Onion -- thinly sliced
   2      Tablespoons   Fresh Oregano -- finely chopped
     1/2  Cup           Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
     1/4  Cup           Mayonnaise -- (plus 1 Tbsp.)
   3      Tablespoons   Blueberry Vinegar
     1/2  Teaspoon      Salt
     1/2  Teaspoon      Black Pepper -- coarsely ground
                        Lettuce Leaves -- (optional)

Place green beans between paper towels and squeeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl.  Combine
yogurt and next 4 ingredients in a bowl; stir well.  Pour over
chicken mixture, toss gently.  Cover and chill 2 hours.  Serve on a
lettuce-lined serving plate.

Yield:  6 servings


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                  Chicken-Pasta Sald With Blueberries #2

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pasta                            Poultry
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      Oz. Pckg      Frozen French Cut Green Beans -- thawed
   3      Cups          Chicken Breast -- cooked & shredded
   3      Cups          Fusilli Pasta -- cooked w/o salt or f
   1      Cup           Fresh Blueberries
     3/4  Cup           Celery -- thinly sliced
     1/4  Cup           Green Onion -- thinly sliced
   2      Tablespoons   Fresh Oregano -- finely chopped
     1/2  Cup           Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
     1/4  Cup           Mayonnaise -- (plus 1 Tbsp.)
   3      Tablespoons   Blueberry Vinegar
     1/2  Teaspoon      Salt
     1/2  Teaspoon      Black Pepper -- coarsely ground
                        Lettuce Leaves -- (optional)

Place green beans between paper towels and squeeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl.  Combine 
yogurt
and next 4 ingredients in a bowl; stir well.  Pour over chicken mixture,
toss gently.  Cover and chill 2 hours.  Serve on a lettuce-lined serving 
plate.

Yield:  6 servings


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                     Chili-Spiced Beef And Rice Salad

Recipe By     : Beef Industry Council
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Rice
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Lb            Boneless Beef Top Sirloin Steak
   2      Tsp           Spicy Seasoning Mix -- divided
     2/3  C             Rice
   1      Med           Orange (Or Apple) -- cut in pieces
   3                    Green Onions -- thinly sliced
     1/4  C             Toasted Walnuts -- chopped

See recipe for Spicy Seasoning Mixture.

Cook rice according to package directions, adding 1 tsp Spicy Seasoning 
Mix to the water.  Should yield about 2 cups.

Heat 10-inch nonstick frying pan over medium heat 5 minutes.  Meanwhile 
rub 1 tsp seasoning into both sides of steak.  Panbroil steak 12 - 14 
minutes for rare to medium, turning once.  Season with  salt if desired. 
Meanwhile combine rice, fruit, onions, and walnuts.  Carve steak into 1/4 
inch thick slices.  Arrange beef and rice mixture on individual plates or 
serving platter.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                 CHINESE CHICKEN SALAD IN WUN TUN BASKETS

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Poultry                          Salads
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Sugar
     1/4  cup           Vinegar
     1/4  cup           Salad oil
   2 1/2  teaspoons     Salt
     1/2  teaspoon      Brown sugar
   2      pounds        Chicken breasts or thighs -- - cooked and shredde
   6      ounces        Wun tun wrappers (about 30)
                        Salad oil for frying
   1                    Head lettuce -- shredded
   1                    Green onion -- sliced
     1/2  cup           Slivered almonds -- toasted

Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar; mix 
well.  Pour over chicken, marinate for at least 20 minutes or longer. Heat 
oil to 375 F.  Place one wun tun wrapper in basket ladle, fit  another 
ladle on top wrapper to hold in place. Deep fry  in hot oil until golden 
brown; drain.  Repeat until all wrappers are made into mini baskets.  
Place baskets on a platter lined with lettuce.  Fill each basket with 
lettuce, chicken, green onion and almonds.  Serve immediately.  Makes 10 
servings.

 Recipes demonstrated by Nanakuli High School Food Service students 
Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher Wilcox.

 (JUNE 1995) 
 Reprinted with permission from:
The Electric Kitchen & Hawaiian Electric Company, Inc.

 [Meal-Master compatible format by Karen Mintzias]


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                     Chinese Chicken-Noodle Salad #2

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Oriental                         Pasta
                Poultry                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Ounces        angel hair pasta -- uncooked
   1      Cup           (1/2-in) diagonally sliced fresh snow peas
   2      Cups          shredded cooked chicken breast -- approx 3/4#
     1/2  Cup           diced red bell pepper
     1/4  Cup           sliced green onions
   1                    medium cucumber, peeled, halved
                        lengthwise, and sliced -- about 3/4 cup
   3      Tablespoons   low-sodium teriyaki sauce
   2      tablespoons   rice vinegar
   2      teaspoons     sesame seeds -- toasted
   1      teaspoon      dark sesame oil
     1/2  teaspoon      salt
     1/4  teaspoon      pepper

Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow
peas; cook an additional minute. Drain and rinse under cold, running 
water;
drain well. Combine pasta mixutre, chicken, and next 3 intredients in a
bowl; set aside.

Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour
over pasta mixture, and toss well. Serve at room temperature or chilled.

Yield 4 1-1/2 cup servings.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                             Chinese Coleslaw

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Low-Cal                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Chinese cabbage -- shredded
   8 1/4  ounces        Pineapple, crushed -- drained*
   8      ounces        Water chestnuts -- sliced **
   1      cup           Parsley, fresh -- snipped
     1/4  cup           Green onions -- sliced
     1/4  cup           Mayonnaise -- reduced calor.
   1      tablespoon    Mustard -- prepared
   1      teaspoon      Gingerroot -- grated

* packed in its own juice ** drained 
~------------------------------------------------------
~------------------ PER SERVING: 57 cal., 1g pro., 9g carbo., 2g fat, 0mg 
chol., 80mg sodium Combine cabbage, pineapple, water chestnuts, parsley, 
and onion. Cover and chill.  For dressing, combine mayonnaise, mustard, 
and gingerroot. Cover and chill.
Spoon dressing over the cabbage mixture; toss to coat. BETTER HOMES AND 
GARDENS


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Chinese Cucumber Salad

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :0:30
Categories    : Chinese                          Salads
                Vegetables                       Healthy And Hearty

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    cucumbers
   1      teaspoon      salt
   3      tablespoons   soy sauce
   2      quarts        rice wine vinegar
   1      tablespoon    sugar
   1      teaspoon      sesame oil
   2      tablespoons   scallions -- finely chopped
   1      tablespoon    fresh ginger root -- finely chopped

     Peel cucumbers. Slice thinly. Mix remaining ingredients and pour over 
cucumbers. Stir carefully. Chill.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                Chinese Noodle Salad w/ Roasted Eggplant *

Recipe By     : Greens Cookbook/Eric Rose
Serving Size  : 6    Preparation Time :60:00
Categories    : Appetizers                       Chinese
                Ethnic                           Healthy And Hearty
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        The Noodles & The Marinade
   7      tablespoons   low sodium soy sauce
   3      tablespoons   balsamic vinegar
   3      tablespoons   sugar -- or more to taste
   2 1/2  teaspoons     red pepper oil
   8      each          scallions -- mostly white part,
                         -- thinly sliced
   3      tablespoons   cilantro -- chopped
  14      ounces        Chinese noodles
                        =20
                        The Eggplant & The Vegetable Garnish
   1      pound         Japenese eggplant
   1      tablespoon    ginger root -- 1 1/2 oz. peeled &
                         -- minced
   1      clove         garlic -- finely chopped
                        Reserved Marinade, from above
   4      ounces        snow peas -- strings removed, cut
                         -- in narrow strips
     1/2  pound         mung bean sprouts
   3      tablespoons   sesame seeds
   1      each          carrot -- medium size, cut in
                         -- jullienne
                        Cilantro leaves -- for garnish

Begin by making the marinade. Combine all the ingredients (except the 
noodl=
es) in a bowl, stir them together until the sugar is dissolved. Next, 
bring=
 a large pot of water to a boil for the noodles. While it is heating, 
gentl=
y pull apart the strands of no
odles with your fingers, loosening and fluffing them as you do so. Add the 
=
noodles to the boiling water without any salt, and give them a quick stir 
w=
ith a fork or a pair of chopsticks. Cook briefly until they are done but 
no=
t overly soft, a few minutes a
t most. Immediately pour them into a colander and rinse them in cold water 
=
to stop the cooking. Shake the colander vigorously to get rid of as much 
wa=
ter as possible, and put the noodles into a bowl.
Stir the marinade again; then pour half of it over the noodles and toss 
the=
m with your hands to distribute the marinade. Set the remaining marinade 
as=
ide. If the noodles aren't to be used for a while, cover them with plastic 
=
and refrigerate them. The flav
ors, as well as the heat in the red pepper oil, will develop as the 
noodles=
 sit.
Preheat the oven to 400=B0F. Pierce the eggplants in several places and 
bak=
e them until they are soft and their skins have shriveled, about 20 
minutes=
, depending on their size. Turn them over after 10 minutes so they will 
bak=
e evenly. When the eggplants are
 done, remove them to a cutting board and slice them in half lengthwise. 
Wh=
en they are cool enough to handle, peel the skin away from the flesh. 
Don't=
 worry about any small pieces of skin that are difficult to remove - the 
fl=
ecks of dark purple - brown ar
e pretty. Shred the eggplants, gently tearing them into 1/4 - inch strips. 
=
Add the ginger and garlic to the reserved marinade, then the eggplant 
strip=
s. Turn the pieces over several times to make sure all the surfaces are 
wel=
l coated, and set them aside.
Bring a quart of water to a boil with a teaspoon of salt. Blanch the snow 
p=
eas until they are bright green; then remove them with a strainer and 
rinse=
 them in cool water. Cut them into long, narrow strips and set them aside. 
=
Next, put the sprouts in the w
ater and cook them for about 30 seconds. Pour them into a colander, rinse 
t=
hem with cold water, and lay them on a clean kitchen towel to dry.
Roast the sesame seeds in a pan until they are lightly colored and smell 
to=
asty.
If the noodles have been refrigerated, allow them to come to room 
temperatu=
re; then toss them with the eggplant strips and half the sesame seeds. 
Moun=
d them on a platter, distribute the carrots, snow peas, and mung bean 
sprou=
ts over the noodles, and garni
sh with the remaining sesame seeds and the leafy branches of cilantro. 
Pres=
ent the salad like this, layered and laced with the colorful garnishes, 
eit=
her on a single large platter or on individual plates. Once served, guests 
=
can toss the noodles and veget
ables together to thoroughly mingle the different colors, textures, and 
tas=
tes.
This salad is a combination of recipes that were suggested to us by the 
Chi=
na scholar and cook, Barbara Tropp, author of The Modern Art of Chinese 
Coo=
king. She thought they would be particularly well suited to our vegetarian 
=
menu, and they are.

Variations: Instead of sesame seeds, use roasted peanuts or cashew nuts. 
Bl=
ack sesame seeds can also be mixed with the white. In spring, blanched 
aspa=
ragus tips can be used in place of the eggplants, and long red or white 
rad=
ishes, thinly sliced, then sli
vered, can be included among the garnishes.

Serves 4 to six.


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 0 0 0 0 1398 0 0 0 0 0 0 3234 0 0 0 0 0 0 0 0 0 0 0

                    *  Exported from  MasterCook II  *

                           Chinese pasta salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Snow peas
 250      grams         Rice vermicelli
                        Red pepper sliced thin
     1/2  each          English cucumber sliced thin
   6      ounces        Cooked shrimp
 130      grams         Crabmeat
   1      tablespoon    Fine chopped fresh ginger
   1      each          Chopped garlic clove
   2      tablespoons   Sesame oil
     1/2  teaspoon      Black pepper
   1 1/2  teaspoons     Salt
   2      tablespoons   Lemon juice
   3      teaspoons     Vegetable oil
   1      teaspoon      Red wine vinegar

Wash and trim snwo peas.  Place them in a bowl and pour in enough boiling 
water to cover them.  Let stand 10 minutes; drain and set aside. Cook the 
noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, 
rinse with cold water and set aside.  In large bowl, combine noodles, snow 
peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine 
ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and 
vinegar.  Pour this dressing over the other ingredients and mix 
thoroughly. Chill before serving.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

             Chinese Pasta Salad with Creamy Ginger Dressing

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Precooked shanghai noodles
   1      each          Dash sesame oil for noodles
     1/2  pound         Snow peas
     1/2  pound         Shrimp -- shelled deveined
   2      tablespoons   Coriander -- chopped
   2      tablespoons   Scallions -- minced
   1      tablespoon    Oil
                        ------shrimp marinade-------
   1      teaspoon      Salt
     1/4  teaspoon      White pepper
     1/2  teaspoon      Chinese cooking wine
                        ----------dressing----------
   3      tablespoons   Fresh ginger -- grated
   1      each          Small garlic clove -- crushed
   1      each          Egg yolk
   1      teaspoon      Egg white
   2      teaspoons     Lemon juice
     2/3  cup           Vegetable oil (not olive)
   1 1/2  teaspoons     Soy sauce
   2 1/2  tablespoons   Sesame oil
   1      tablespoon    Cream

Mix the marinade ingredients in a small bowl and add shrimp.  Blanch the 
noodles, rinse under cool water and sprinkle with sesame seed oil, toss, 
and set aside. (You may want to trim noodles with scissors to about 4 
inches in length, to make serving easier.)  Blanch whole snow peas and set 
aside.  Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and 
stir-fry until pink.  Set aside. DRESSING:  In a blender or food 
processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly 
drizzle in oil. Mix in soy and cream.  Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room temperature.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              Cilantro Slaw

Recipe By     : Best of Sunset - Page 77
Serving Size  : 6    Preparation Time :0:20
Categories    : Salad Dressings                  Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Small         Head Of Cabbage -- finely shredded
   1      Small         Onion -- minced
   2      Tablespoons   Fresh Cilantro -- minced
   1                    European Cucumber -- about 1 pound

                        Lime And Garlic Dressing:
					
     1/2  Cup           Salad Oil
     1/3  Cup           Lime Juice
   2      Cloves        Fresh Garlic -- minced, or pressed

Mix cabbage, onion, and cilantro.  Peel and seed cucumber; cut into 
3-inch-long sticks.  (At this point, you may cover and refrigerate cabbage 
mixture and cucumber separately for up to 1 day.)

Dressing:  Whisk together 1/2 cup salad oil, 1/3 cup lime juice, and 2 
cloves of minced or pressed garlic.  If made ahead, cover and refrigerate 
for up to 2 days; stir to reblend before using. Stir dressing into cabbage 
mixture; pile into a bowl or onto a platter. Garnish with cucumber; season 
to taste with salt and pepper.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Sunset writes, "Cilantro and a touch of lime juice give this crisp 
       slaw its special sophistication.  Offer it with enchiladas, or 
       chili, or use it in tacos in place of lettuce and tomatoes.

Nutr. Assoc. : 0 0 0 3010

                    *  Exported from  MasterCook II  *

                          CLASSIC MACARONI SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Recipe Old-Fashioned Egg -- Salad (see previous
                        Recipe)
   7      ounces        Elbow macaroni -- cooked and
					
     1/2  cup           Chopped green pepper
     1/2  cup           Mayonnaise
   2      ounces        Jar chopped pimientos -- drained

Lettuce leaves Paprika, optional 
 In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and 
pimientos.  Cover and chill.  For each serving, spoon about 3/4 cup onto a 
lettuce leaf.
Sprinkle with paprika, if desired.

 From:  "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - 
Prodigy


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                                Cobb Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  head          iceberg lettuce
     1/2  bunch         watercress
   1      bunch         curly endive  -- small bunch
     1/2  head          romaine lettuce
   2      tablespoons   chives  -- minced
   2      medium        tomatoes  -- peeled, seeded, dice
   1      whole         boneless skinless chicken breasts  -- cooked, diced
   6                    bacon slices  -- cooked, diced
   1                    avocado  -- peeled and diced
   3                    hard-boiled eggs  -- diced
     1/2  cup           Roquefort cheese  -- crumbled
          al French Dr  ssing-----
     1/4  cup           water
     1/4  cup           red wine vinegar
     1/4  teaspoon      sugar
   1 1/2  teaspoons     lemon juice
     1/2  teaspoon      salt
     1/2  teaspoon      black pepper
     1/2  teaspoon      Worcestershire sauce
     3/4  teaspoon      dry mustard
     1/2                garlic clove  -- minced
     1/4  cup           olive oil
     3/4  cup           vegetable oil

Chop lettuce, watercress, endive and romaine in very fine pieces.  Mix in 
1 large wide bowl or 6 individual wide shallow bowls.  Add chives.  
Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or 
wedges across top of greens.  Sprinkle with cheese.  Chill. Meanwhile, to 
make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, 
Worcestershire, mustard, garlic and oils.  Chill. At serving time, shake 
dressing well.  At table, pour 1/2 cup dressing over salad and toss.  Pass 

remaining dressing at table.


                   


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Coconut Cream Dressing

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Sour Cream
   3      tablespoons   Flaked Coconut
   1      tablespoon    Honey
   1      tablespoon    Lime Juice

In small bowl, combine all ingredients, mix well.
Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                    Cold Noodles With Tahini Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta                            Salads
                Sauces And Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Vermicelli
   3      Tablespoons   Tahini
   2      Cloves        Garlic -- finely minced
   2      Tablespoons   Lemon Juice
                        Salt And Pepper
   1      Tablespoon    Water
     1/2  To 3/4 Cup    Olive Oil

Mix tahini, garlic, lemon juice, salt, pepper, and water.  Blend until
smooth.  Gradually add the olive oil, while whisking until smooth and
medium thick.  Boil the vermicelli and drain.  Cool under water and toss
with sauce.  Add fresh vegetables if desired.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Cold Potato Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      each          Potatoes -- large *
                         -- boiling water
     1/2  teaspoon      Salt
   1      each          Onion; medium -- minced
   3      tablespoons   Vinegar
     1/2  teaspoon      Mustard -- prepared
   1      teaspoon      Sugar
   2      teaspoons     Dillseed

*  Potatoes should be peeled and quartered.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ 
++++ In medium saucepan cook potatoes in boiling salted water until 
tender. Drain, reserving 3/4 cup of potato water.
Dice potatoes. Add oil and minced onion; toss gently.  In small saucepan 
bring the 3/4 cup potato water to a boil; pour over potatoes and onion. 
Keep at room temperature for 2 to 3 hours.
Stir in vinegar, mustard, sugar, and dillseed.
Potato salad will be creamy.  Serve at room temperature.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                                Cole Slaw

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tablespoons   Mayonnaise -- (heaping)
   1      teaspoon      Louisiana hot sauce
   2      tablespoons   Yellow mustard (heaping)
   2      tablespoons   Ketchup
   2      tablespoons   Olive oil
   1      tablespoon    Wine vinegar
   1      teaspoon      Garlic salt
   1      tablespoon    Lea & Perrins
   1      each          Juice of mediums size lemon
   3      teaspoons     Salt (to taste)
   4      each          Bell peppers -- sliced
   2      each          Onions, medium -- shredded
   1      each          Large cabbage -- shredded

Put mayonnaise and mustard in a bowl large enough to hold complete 
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating 
all the time. Beat until mixture has returned to the thickness of original 
mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and 
keep beating. Add salt and garlic salt, beating all the time. Add wine 
vinegar (this will thin the sauce down). Beat this thoroughly, adding the 
lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in 
a large salad bowl. pour sauce over and toss well. This should be done 
about an hour before serving. Tastes even better the next day. From Justin 
Wilson's "Outdoor Cooking With Inside Help"


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                    *  Exported from  MasterCook II  *

                                 Coleslaw

Recipe By     : Sylvia Woods
Serving Size  : 6    Preparation Time :0:20
Categories    : Salads                           Soul Food
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        cabbage -- green
   2      large         carrots -- (3/4 Pound)
   1      cup           Mayonnaise -- Hellmann's Preferred
     1/4  cup           white vinegar -- serve to taste
   3      tablespoons   sugar
   1      tablespoon    mustard -- prepared
   1      cup           raisins

1)  Trim the tough outer leaves from the cabbage.  Cut the cabbage into
quarters and cut away the core from the cabbage pieces.  finely shred the
cabbage.  There should be about 8 cups.  Peel the carrots and trim the 
ends.
Grate them on the coarse side of a grater.

2)  Stir the mayonnaise, vinegar, sugar, and mustard together in a large
bowl until blended.  Add the cabbage, carrots, and raisins and toss to 
coat
with the dressing.  Let stand, tossing occasionally, about 15 minutes. 
Store, covered, in the refrigerator for at least a few hours and toss well
before serving.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Confetti Chicken Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Poultry                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           fresh lime juice
   3      tablespoons   olive oil
   1      clove         garlic  -- crushed
   1      teaspoon      chili powder
     1/4  teaspoon      salt
   2      cups          chicken  -- cooked and cubed
   1                    red bell pepper  -- cut into thin strips
     1/3  cup           green onions  -- sliced
   2      tablespoons   fresh cilantro  -- or parsley, chopped
   2                    jalapeno peppers  -- stemmed, seeded, min
   3      cups          cooked rice  -- cooled
   2                    avocados  -- seed,peel,cut in chu

Blend lime juice, oil, garlic, chili powder and salt in large bowl.
Add chicken, red pepper, onions, cilantro and hot peppers.  Cover and 
refrigerate 2 to 3 hours.  Add rice and avocado chunks; toss
lightly, and serve.


                   


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                    *  Exported from  MasterCook II  *

                        Confetti Vegetable Relish

Recipe By     : Jo Anne Merrill
Serving Size  : 16   Preparation Time :0:10
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          corn -- * see note
     1/2                red bell peppers -- seeded and chopped
     1/2                green bell peppers -- seeded and chopped
   4                    scallions -- thinly sliced
     1/2  teaspoon      ground cumin
   3      tablespoons   vegetable oil
   1 1/2  tablespoons   white wine vinegar
                        black pepper -- to taste

* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3 
cups.

     Place the corn in serving bowl; add rest of ingredients and mix well.

Yield: about 3-1/2 cups.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with sandwiches as a crunchy cold side dish.

NOTES : This is a crunchy and colorful side dish that is perfect for 
       serving with sandwiches or poultry and meat dishes. It will keep 
       for 2 weeks in the refrigerator when stored in tightly covered jar 
       or bowl.

                    *  Exported from  MasterCook II  *

                              Copper Pennies

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :24:00
Categories    : Salads                           Vegetables
                Healthy And Hearty

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        carrots -- sliced crosswise
   1                    small onion -- chopped
   3                    celery stalks -- chopped
   1                    sweet pepper -- chopped
   1      can           tomato soup, condensed
     3/4  cup           sugar
     1/4  cup           oil
   1      teaspoon      dry mustard
   1      tablespoon    Worcestershire sauce

Cook carrots in salted water until tender. Drain. Add onion, pepper, and 
celery to drained carrots. Mix remaining ingredients in a saucepan and 
bring to a boil. Pour over carrots. Refrigerate overnight.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                         CORIANDER CHICKEN SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Poultry
                Chinese                          Misc

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Coriander -- chopped
   3                    Scallions (including tops) -- minced
   2                    Chicken breasts -- boneless
                        skinless
   3      tablespoons   Butter or margarine
     1/4  cup           Sesame seeds -- toasted
                        Garlic clove -- minced
     1/2                Head of iceberg lettuce -- shredded
                        -----SESAME DRESSING-----
   1      tablespoon    Dry mustard
   1      tablespoon    -Water
     1/2  cup           Sesame oil
     1/2  cup           Salad oil
     1/4  cup           Soy sauce
   3      teaspoons     Sugar
   1      tablespoon    Lemon juice
     1/4  teaspoon      Chinese 5-spice powder

Cut chicken into strips (optional:  soak in soy sauce for one hour). Fry 
chicken in butter and garlic until brown. Reduce heat and simmer until 
done.  Cool in the refrigerator. Toss cooled chicken with coriander, 
sesame seeds and scallions.  Toss in sesame dressing (see below). Serve 
over a bed of shredded lettuce.
DRESSING:  Make a paste of mustard and water.  Blend in other ingredients 
until homogeneous.  Optional: let dressing sit at room temperature over 
night to get well-blended mixture (but it tastes fine freshly made, too)


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                    *  Exported from  MasterCook II  *

                  CORN, BLACK, BEAN AND RED PEPPER SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Corn Kernels  -- cooked
  16      ounces        Black Beans ;Can, rinsed
                         -- drained
   1                    Red pepper  -- diced
   4      tablespoons   Olive oil
   2      tablespoons   Wine vinegar
     1/2  teaspoon      Cumin
                        Salt
                        Pepper
   2      tablespoons   Coriander  -- sprinkle chopped

Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black 
beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine 
vinegar, 1/2 teaspoon cumin and salt and pepper to taste.  Mix well, 
sprinkle with 2 tablespoons chopped coriander.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Cottage Cheese Salad

Recipe By     : QuickF
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       cherry jello -- large
   1      c             crushed pineapple
   1      carton        cool whip
   1      container     cottage cheese
  12      slliced       cherries

Mix dry jello with drained pineapple
Add cottage cheese and cherries
Fold in cool whip
Chill and serve.


                   - - - - - - - - - - - - - - - - - - 

NOTES : If you want a small salad use small containers of each item.
       Recipe fromQuickF.

                    *  Exported from  MasterCook II  *

                          Counterfeit Tuna Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetarian
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Carrots -- finely shredded
     1/2  small         Onion -- grated (1 tb)
     1/2  cup           Celery -- chopped fine
   2      tablespoons   Sweet pickle relish
   1      tablespoon    Lemon juice
     1/4  cup           Nayonnaise
                        Salt & Pepper

In a medium bowl, combine carrots, onion, celery and relish. In a small 
bowl, combine remaining ingredients. Add to carrot mixture, mixing well. 
Chell several hours or overnight to blend flavors.


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                    *  Exported from  MasterCook II  *

                          Crawfish and Egg Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Each          Eggs, hard boiled
   1      Tablespoon    Durkee's famous sauce
   1      Pound         Chopped crawfish or shrimp
   2      Tablespoons   Mayonnaise
                        Salt, if needed
   2      Tablespoons   Dill pickles, finely chopped
   1      Teaspoon      Red cayenne pepper
   1      Teaspoon      Poupon mustard

To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp 
salt
and 1/2 tsp of red pepper.  Add peeled crawfish tails to water. Bring to 
boil
and remove from heat immediately.  Drain and cool. Chop hard-boiled eggs.
 Chop crawfish and mix with eggs.  Add pickles.  Mix mustard, Durkee's, 
and
mayonnaise and add to egg mixture.  If needed, add more pepper and salt. 
From
Justin Wilson's "Outdoor Cooking With Inside Help"


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 541 0 471 0 1326 1115 272 504

                    *  Exported from  MasterCook II  *

                CREAMY CHICKEN SALAD WITH MANGO DRESSING *

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Chicken
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PATTI - VDRJ67A-----
   3                    Chicken breast -- whole
                        boneless
   1      cup           Chicken broth
     3/4  cup           Rice
   2                    Mangoes
   3                    Green onions -- chopped
   3      tablespoons   French dressing
                        -----MANGO DRESSING-----
   1                    Mango
     1/2  cup           Light cream
     1/4  cup           Thousand island dressing
   1      tablespoon    Mint -- chopped
   1      tablespoon    Mango chutney

Place chicken stock in pan, add chicken; cover and bring to a boil, reduce 
heat and simmer 10 minutes or until chicken is tender; drain and cool. Add 
rice gradually to a large pan of boiling water. Boil rapidly, uncovered, 
for 10 minutes or until rice is tender; drain and cool. Cut mango into 
thin strips. Cut chicken into slices. Make dressing by combining all 
ingredients in a blender. Combine rice, onions and French dressing in a 
bowl. Place on plates; top with chicken and mango dressing.


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                    *  Exported from  MasterCook II  *

                            Creamy Fruit Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Strawberries -- quartered
   1      cup           Cantaloupe -- chunked
   6      each          Strawberries -- whole
   1      each          Apple -- cored and chopped
  20      each          Grapes -- seedless green
     1/2  cup           Pineapple -- chunked
     1/2  cup           Mandarin orange sections*
   1 1/2  cups          Topping*
   2      tablespoons   Coconut -- shredded & toasted

In 2 quart bowl combine fruits except whole berries; cover with plastic 
wrap and refrigerate until well chilled, at least 2 hours. To serve: into 
each of 6 parfait or sundae glasses spoon 2 T whipped topping* thawed 
frozen non-dairy) and top each portion with 1/4 c.
fruit mixture. Top each portion of fruit with 1 T whipped topping, then an 
equal amount of remaining fruit mixture. Spoon 1 T whipped topping onto 
each portion of fruit, sprinkle with 1 t coconut, and granish with 1 
berry. 1 serving=116 calories.


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                    *  Exported from  MasterCook II  *

                         Creamy Kidney Bean Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          Light Red Kidney Beans
     1/4  cup           Onion -- chopped fine
     1/4  cup           Celery -- chopped fine
     1/4  cup           Carrot -- chopped fine
   2      teaspoons     Vinegar
     1/8  cup           Mayonnaise
     3/8  cup           mayonnaise-type salad dressing
   1      teaspoon      Mustard
   1      teaspoon      relish

Place beans in a saucepan, bring to a boil, reduce heat and simmer for 
five min. or until desired doneness. Place chopped vegetables in a 
microwave safe dish and nuke for two min. Drain beans, reserving liquid. 
Let beans and veggies cool to room temperature.
Combine mayo, salad dressing, vinegar, mustard, and 6 T. reserved liquid, 
and mix well.
Combine beans, chopped vegetables, relish  and sauce and mix. Chill before 
serving.


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 3815 0 0 0 0 0 0 0 0

                    *  Exported from  MasterCook II  *

                      Crunchy Refrigerator Coleslaw

Recipe By     : Jo Anne Merrill
Serving Size  : 12   Preparation Time :12:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    cabbage head -- shredded
   1      cup           green peppers -- julienned
   2                    carrots -- shredded
   1                    Bermuda onions -- minced
   1      cup           Jicama
   1      cup           sugar
                        --- Dressing: ---
   2      teaspoons     sugar
   1      teaspoon      celery seed
          teaspoon      salt
     1/4  teaspoon      black pepper
   1      teaspoon      dry mustard
   1      teaspoon      cilantro -- minced
   1      teaspoon      fresh parsley
     1/4  teaspoon      ground basil
     3/4  cup           vegetable oil
   1      cup           cider vinegar

* Add julienned or chopped jicama just before serving.

     1. Shred the cabbage very thin. Combine with pepper, minced onion, 
and carrots. Sprinkle with sugar, being sure to stir and sprinkle so sugar 
reaches all the cabbage.
     2. In a saucepan, combine all the dressing ingredients. Bring to a 
boil; remove from heat. While still hot, pour this over the cabbage 
mixture, blending well.
     3. Cover and refrigerate 8 hours or overnight. Add jicama and stir 
again before serving.


                   - - - - - - - - - - - - - - - - - - 

NOTES : This is a delicious salad that lends itself to advance 
       preparation.

                    *  Exported from  MasterCook II  *

                        Cucumber and Avocado Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          English Seedless Cucumber
                        Salt
                        Chili Pepper
   1      tablespoon    Fresh Lime Juice
   1      teaspoon      Minced Onion
                        Slices -- Sweet Red Pepper
                        Lettuce
   1      each          Ripe Avocado -- sliced
                        Fresh Parsley

Peel and slice the cucumber paper-thin. Season with salt, chili pepper and 
lime juice. Sprinkle with onion and red pepper slices.
arrange lettuce on 6 serving plates. Pile cucumber mixture in center of 
each plate. Add avocado slices and parsley. 6 servings. By Lloyd Tull, Le 
Caribec, From The Gazette, 91/02/27.


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                    *  Exported from  MasterCook II  *

                         Cucumber and Onion Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Very Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        cucumber  -- sliced
   1      medium        onion  -- sliced
   2      teaspoons     salt
   2      tablespoons   sugar
   2      tablespoons   vinegar
   1      cup           cold water
     1/4  teaspoon      pepper

Mix together and chill before serving.


                   


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                    *  Exported from  MasterCook II  *

                       Cucumber In Sour Cream Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Med cucumber thin sl 3 cups
   1      teaspoon      Salt
     1/2  cup           Sour cream
   1      tablespoon    White vinegar
   2      each          Drops of tabasco
   2      tablespoons   Chopped chives
   1      teaspoon      Dill seed or fresh chop dill
   1      each          Dash of pepper

Sprinkle the cucumber with salt.  Let stand 30 minutes. Drain thoroughly. 
Dry on peper towel.
Combine sour cream, vinegar, tabasco, chives, dill seed and pepper.
Pour over cucumber.  Chill well before using. Garnish with fresh dill.


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                    *  Exported from  MasterCook II  *

                          Cucumber Relish Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Cucumbers -- medium
   1 1/2  tablespoons   Sugar
   1 1/2  tablespoons   Cider vinegar
     1/2  teaspoon      Salt
     1/8  teaspoon      Pepper
     1/2  cup           Sour cream
   1      tablespoon    Parsley; fresh -- minced

Slice cucumbers paper-thin.  Sprinkle slices with sugar, vinegar, salt and 
pepper.  Marinate for 20 minutes, drain off liquid, and toss lightly with 
sour cream. Top with minced parsley.


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                    *  Exported from  MasterCook II  *

                              Cucumber Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Lime gelatin (3 oz.)
   1      cup           Hot water
   1      cup           Cucumber -- scrubbed & grated
     1/2  cup           Onion -- grated
   1      cup           Sour cream
   1      cup           Cottage cheese
   1      cup           Mayonnaise

Dissolve gelatin in hot water. Let cool. Add cucumber and onion to 
gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 
cup mold and refrigerate at least four hours before serving.


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                    *  Exported from  MasterCook II  *

                           Cucumber-Mint Salad

Recipe By     : Newsday, 5/17/94
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Herbs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         cucumber
   1      small         onion  -- chopped fine
   1      tablespoon    fresh mint  -- chopped
     1/4  cup           white vinegar
   1      teaspoon      sugar
     1/2  teaspoon      salt
     1/2  teaspoon      lemon pepper seasoning

   Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in 
bowl and mix. Serve at room temperature. Serves 4.


                   


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                    *  Exported from  MasterCook II  *

                      Cucumbers With Yogurt Dressing

Recipe By     : Jo Merrill
Serving Size  : 6    Preparation Time :1:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          lowfat yogurt
   6      tablespoons   scallions -- chopped
     1/2  teaspoon      salt
     1/2  teaspoon      black pepper
     1/2  teaspoon      mustard
   3                    cucumbers -- sliced
                        dill weed sprigs -- for garnish

     In small bowl, combine the yogurt, scallions, salt, pepper and 
mustard. Blend. Add thinly sliced cucumbers and mix well to coat with 
dressing. Lay about 2 or 3 dill sprigs on top but do not mix in. Cover 
tightly and refrigerate for one hour.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve this cool summertime salad with cold cuts.


                    *  Exported from  MasterCook II  *

                       CUMIN CRUSTED CHICKEN SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Chopped Tomato
   3      tablespoons   Peeled -- Chopped Cucumber
   3      tablespoons   Chopped Green Pepper
   1      tablespoon    Chopped Purple Onion
   1      small         Jalapeno Pepper Chopped
   1      tablespoon    Ground Cumin
   1      teaspoon      Pepper
   4                    (4 Oz. ) Chicken Breasts
                        Boned And Skinned
   1      tablespoon    Red Wine Vinegar
                        Cherry Tomatoes (Optional)
                        Fresh Basil (Optional)

Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in 
A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken 
Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat 
Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove 
From Skillet, Reserving Drippings in Skillet.  Set Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over 
Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast 
Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With 
Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes & 
Basil.
155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                      CURRIED CHICKEN & MANGO SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        Water
   4                    (4 Oz.) Boneless -- Skinned
                        Chicken Breasts
     3/4  cup           Plain Yogurt
   1      tablespoon    Lime Juice
   1      tablespoon    Honey
   1      teaspoon      Curry Powder
     1/8  teaspoon      Salt
     1/2  teaspoon      Pepper
   1      cup           Peeled Cubed Mango -- Papaya
                        OR Pineapple
   4                    Lettuce Leaves

Bring Water To A Boil in A Medium Saucepan.  Add Chicken.  Reduce Heat & 
Simmer 15 Min. OR Until Chicken Is Tender.  Remove Chicken & Let Cool. Cut 
Into 1/2 in. Pieces & Set Aside.
Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium 
Bowl.  Mix Well.  Add Mango & Reserved Chicken.  Toss Well. Spoon Salad 
Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good 
Also With Chopped Celery Added.)


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                 Curried Chicken and Bow Tie Pasta Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken
                        ----poaching ingredients----
   6      each          *peppercorns
   1      each          *bay leaf
   1      each          *parsley stalk
   1      each          *sprig of fresh thyme
   1      each          *onion
   1      each          *carrot
   1      each          *celery stalk
                        Green pepper -- finely shred
                        Red pepper -- finely shred
                        Yellow pepper -- finely shred
   8      ounces        Bow tie pasta -- cooked
   1      each          Salt
   1      each          Pepper
                        ------curry flavouring------
                        *small onion finely diced
   2      teaspoons     *vegetable oil
   1      tablespoon    *curry powder
     1/2  cup           *white wine
   2      tablespoons   *water
                        ------curry mayonnaise------
   1 1/2  cups          Mayonnaise
   2      tablespoons   Warm water
   3      tablespoons   Curry flavoring (above)
   1      each          Pepper
   1      each          Salt

Poach chicken by placing in a large pot with enough cold water to barely 
cover.  Add peppercorns, bay leaf, parsley, thyme and one each: onion, 
carrot and celery cut into quarters. Bring to a bare boil with lid on; 
reduce heat to low and simmer for 50 minutes.
Cool in poaching liquid, then drain, skin and shred. To make curry 
flavouring, soften diced onion in hot oil, then add curry powder and cook 
over medium-high heat for a further 3 minutes. Add wine and water.
Boil rapidly until reduced to about 3 tablespoons.
Strain and let cool. Prepare curry mayonnaise by combining all ingredients 
until smooth. Place peppers in a large bowl (reserving a little for 
garnish), with chicken, pasta, salt, pepper and curry mayonnaise.
Mix gently until well- coated.  If mayonnaise mixture is too thick, add 
warm water gradually until a smooth consistency is attained.
Place a portion of salad on bed of spinach and sprinkle reserved peppers 
on top. Assemble just before serving, as the mayonnaise quickly loses its 
fresh look.


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                    *  Exported from  MasterCook II  *

                          Curried Chicken Salad

Recipe By     : Elizabeth Powell
Serving Size  : 4    Preparation Time :0:20
Categories    : Poultry                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           mayonnaise
   1      teaspoon      fresh lemon juice
   2      tablespoons   curry powder
   2      cups          cooked chicken -- chopped
     1/4  cup           diced celery
     1/2  cup           Thompson seedless grapes -- halved
     1/4  cup           almond slivers

     Blend mayonnaise, lemon juice, and curry powder. Mix into remaining 
ingredients. Chill at least one hour before serving.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve on whole leaves of Romaine lettuce.

NOTES : Walnuts may be substituted for almonds and/or raisins (soaked in 
       hot water and drained) for grapes.

                    *  Exported from  MasterCook II  *

                      Curried Orzo And Chicken Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta                            Poultry
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Whole         Boneless Skinless Chicken Breasts -- cooked and chopped
   1 1/2  Cups          Orzo -- raw
   1      Tablespoon    Unsalted Butter
   2      Teaspoons     Curry
   2      Cups          Chicken Broth
     1/2  Cup           Cucumber -- peel/seed/dice
     1/2                Green Pepper -- diced
   2                    Scallions -- sliced
     1/3  Cup           Raw Peas
   6      Oz. Jar       Marinated Artichoke Hearts -- undrained
     1/4  Cup           Mayonnaise

Brown the orzo in the butter.  Add the curry powder and the broth and
boil until the pasta is cooked.  Drain (if necessary) and chill.  Mix the
vegetables and the pasta together.  Combine the mayonnaise and the
artichoke liquid together to make a dressing.  Toss the pasta and the
dressing together.  Add the chicken and serve.


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                    *  Exported from  MasterCook II  *

                          CURRIED SPINACH SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Poultry
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Brinks
   2                    Chicken breasts; raw, whole -- cut into thin strips
   2      tablespoons   Oil
   2      tablespoons   Soy sauce
                        -----SALAD-----
   6      cups          Spinach -- torn
   1      cup           Apple; tart -- chopped
     1/4  cup           Peanuts
     1/4  cup           Raisins
                        -----DRESSING-----
     2/3  cup           Oil
     1/2  cup           Maple-flavored syrup
     1/2  cup           Cider vinegar
   1      tablespoon    Instant minced onion
   1      teaspoon      Curry powder
   1      teaspoon      Prepared mustard
     1/4  teaspoon      Salt

For Dressing:  Combine all in blender.  Blend 15 seconds. Chill 4 hours or 
overnight.  Makes 1-2/3 cups dressing. 60 calories per tablespoon.
Saute chicken in oil after marinating in soy sauce. Drain and chill 4 
hours or overnight.
For Salad:  Combine spinach with 1 cup dressing or less if desired and 
toss.  Divide into 4 plates. Divide chicken, apple, peanuts, raisins and 
place on top of spinach. Serve immediately with additional dressing if 
desired.  Each serving :  525 calories.
This dressing if very good and I have used it with other types of spinach 
salads and have also made it with low calorie syrup. The original recipe 
called for real maple syrup which makes the dressing extra special.
Serve with a good crusty french bread.


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                    *  Exported from  MasterCook II  *

                        CURRY CHICKEN WITH GRAPES

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Salads
                Usenet

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Chicken breast -- halves (boned)
   6      cups          Grapes -- seedless
                        less -- vary amount
                        taste)
   2      cups          Mayonnaise
   4      teaspoons     Curry powder
   3      teaspoons     Olive oil
   1      teaspoon      Cayenne pepper
     1/2  teaspoon      Black pepper -- ground
   1      teaspoon      Fruit vinegar

Make the sauce by mixing together all ingredients except the chicken and 
the grapes. Season to taste (sample by dipping a grape into the sauce and 
then eating it).

 Broil the chicken breasts (3-5 minutes on each side in a preheated 
broiler), then dice or shred into small bite-sized pieces.

 Mix chopped chicken with about 2 cups of whole grapes.  Cover with the 
sauce. Add more grapes to taste. My taste is to add vast quantities of 
grapes.

 NOTES:

 *  Chicken fruit salad curry -- One day I was invited to a beach picnic, 
and asked to bring a salad. A friend and I got together in his kitchen and 
concocted a curried chicken salad with grapes.  It was delicious, but we 
forgot to write down the recipe.  After some more experimentation, I have 
come up with this recipe. I don't know if it is the same as what we made 
that day at the beach, but it is delicious.

 : Difficulty:  easy.
: Time:  20 minutes including cooking the chicken.
: Precision:  no need to measure.

 : Tracy Larrabee : Stanford University, Computer Science Department, Palo 
Alto, CA, USA : larrabee@sushi.stanford.edu larrabee@decwrl.dec.com 
 : Copyright (C) 1986 USENET Community Trust


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                    *  Exported from  MasterCook II  *

                   Date, Goat Cheese and Mesclun Salad

Recipe By     : MsBello
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Fruits
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For vinaigrette
   2      tbsp          red wine vinegar
   1      tbsp. s       oy sauce
                        freshly ground pepper
     1/2  cup           extra virgin olive oil
   8      cups          mesclun(mixed bay greens, 3/4 lb.) -- rinsed/spun dry
   8                    dried dates (preferably Medjool) -- pitted
                        cut lengthwise into thin stripes
   6      oz            soft goat cheese, cut into pieces -- room temp

In a small bowl, whisk together vinegar, soy sauce, pepper and salt to 
taste
and add oil in a stream, whisking until emulsified. May be made 1 day 
ahead
and chilled, covered. Bring to room temp. before serving.
In bowl, toss mesclun with vinaigretteand divide among 8 salad plates. Top
salads with dates and gost cheese.


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NOTES : Gourmet Magazine. Serves 8...

                    *  Exported from  MasterCook II  *

                        David Vano's Caesar Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        see dir page

  I have made my own caeser salad for over 20 years. I learned
it from a friend and I have made a few changes that have improved it. I 
order caesar salad when I see it on the menu and to be honest, mine is the 
best.  Start with a medium head of romaine lettuce. Holding head firmly, 
cut 1/2" off botton and then cut entire head in 1" slices. Put in cold 
water. Let sit while preparing dressing.In a very large wooden bowl add 
the following: 3" strip of anchovie paste; 1 coddled egg (a must); the 
juice of 1/2 lemon; 4 T balsamic vineger; 5 T olive oil (I do not use 
extra virgin because it does not have the taste; the less expensive, more 
pressed olive oil is my choice); 1-2 cloves or garlic pressed; 1/2 t 
seasoned salt; 1 T Lea and Perrin; Tobasco to taste, 4-5 drops; 2-3 T 
parmasean cheese fresh grated (never out of a box); your favorite 
croutons. Start with the garlic and anchovy paste. Mix in bowl with all 
liquids; add remaining ingredients; put in croutons to let sit in liquid 
for a few seconds. Thoroughly dry lettuce (use spinner if you have one) 
and put in bowl. Toss until all lettuce is coated. Add fresh groung pepper 
(I
like a lot) and a few more croutons. Serve immediately. Offer more pepper. 
Please note that you cannot make this ahead; it will be no good in 1-2 
hours. Also, if you do not eat all salad throw out remaining. Romane 
lettuce gets very bitter and cannot be left over.      David Vano


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                    *  Exported from  MasterCook II  *

                          Diakon and Tuna Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Daikon -- cut into 1 1/2"
          ru            ub in 1/2 tbls -- of salt and drain
     1/2  cup           Onion; thinly sliced -- soak
                        water for 10 minutes -- drain
  10                    Okura -- rub in 1/2 tb  salt
                        cook, drain -- chopped
   1      can           Tuna -- drained (keep 1 tb o
                        from tuna for -- dressing *
                        -----DRESSING-----
   1 1/2  tablespoons   Rice vinegar
   1 1/2  tablespoons   Soy sauce
   1      tablespoon    Juice from tuna* -- mix well

Put well-drained tuna flakes into a bowl and add daikon, onion and okura; 
mix well. Pour in dressing to the tuna mixture and mix. Toss and put into 
a serving platter and serve.


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                    *  Exported from  MasterCook II  *

                            Diane's Bean Salad

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Pinto beans
     1/2  pound         Grated chedder cheese
   1      each          Med onion
   1      each          Bottle catalina dressing
   1      each          Small pkg. large fritos
     1/2  each          Head of lettuce
   1      each          Large tomatoe

Mix all together. Top with lettuce and tomatoe.


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                    *  Exported from  MasterCook II  *

                           Dieter's Taco Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-Cal                          Salads
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground beef -- lean
                        Onion -- medium
                        Green pepper, large -- chopped
   8      ounces        Tomatoe sauce -- no-salt
   1      tablespoon    Vinegar
   1      teaspoon      Mustard -- dry
     1/2  teaspoon      Pepper, red -- crushed
     1/2  teaspoon      Basil, dried -- crushed
     1/4  teaspoon      Garlic powder
   1      tablespoon    Water
                        Tortillas -- 8-inch
   4      cups          Lettuce -- shredded
                        Tomatoes, cherry -- halved
                        Carrot, medium -- shredded
     1/4  cup           Parmesan cheese -- grated

NUTRITION INFORMATION PER SERVING:  353 cal., 30g pro., 30g carbo., 13g 
fat 85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green 
pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; 
reduce heat.  Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F 
oven for 10 minutes.
Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla 
into each.  Bake in a 350F oven for 15 minutes. divide lettuce among 4 
plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. 
Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER 
HOMES AND GARDENS


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                    *  Exported from  MasterCook II  *

                          Dilled Cucumber Salad

Recipe By     : Elizabeth Powell
Serving Size  : 4    Preparation Time :2:15
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           cucumber -- peeled seeded, dice
   1      pint          sour cream
   1      tablespoon    white wine vinegar
     1/2  teaspoon      salt
     1/8  teaspoon      cayenne
   1      tablespoon    onion -- grated
   3      tablespoons   fresh dill -- chopped

    Mix sour cream, vinegar, salt, cayenne, and grated onion. Stir in 
chopped dill and diced cucumber. Refrigerate two hours before serving.


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                    *  Exported from  MasterCook II  *

                     Donna's Marinated Broccoli Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      boxes         frozen broccoli spears
   8      ounces        Italian salad dressing
     3/4  cup           mayonnaise
     1/3  cup           sour cream
   2                    hard-boiled eggs -- chopped
     3/4  tablespoon    chives -- chopped

  Cook broccoli according to directions on package.  Drain well.  Marinate 
the spears in Italian Dressing at room temperature for 4-7 hours.   
Meanwhile, make a mixture of the mayo, sour cream, chopped
eggs and chopped chives and refrigerate till spears are thru
marinating.  Drain spears well, and add the mayo mixture, stirring in 
gently so as not to break spears.  Serve cold. Serves about 4 comfortably. 
Donna Hartman


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                    *  Exported from  MasterCook II  *

                          Double Raspberry Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Londontowne

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Raspberry Jello
   1      cup           Boiling water
   1      package       Frozen raspberries
   1      can           Whole cranberries

Dissolve Jello in boiling water. Mix in raspberries and cranberries.
Chill until firm. Mrs. Harold T. Cook


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                    *  Exported from  MasterCook II  *

                        Dressing for Fruit Salads

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    flour
     1/3  cup           sugar
   1                    egg -- lightly beaten
   1 1/2  tablespoons   lemon juice
     1/4  cup           orange juice
     1/2  cup           pineapple juice
     1/2  cup           whipping cream

  Mix flour and sugar in top of double boiler.  Stir in egg. Add fruit 
juices and cook over medium heat, stirring, until thick.  CHILL.   Whip 
cream and fold into chilled fruit salad, especially those made with fruit 
juice and gelatin.


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                    *  Exported from  MasterCook II  *

                          DRUNKEN CHICKEN SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Boned chicken breasts -- cook
   1      cup           Sherry
   1      teaspoon      Salt
     1/2  teaspoon      Sugar
   1                    Head red leaf lettuce
     1/2  cup           Cilantro -- (leaves) optional
   3      tablespoons   Sesame seeds -- toasted golden
   4                    Scallions; w/green -- chopped

Cut cooked chicken breasts in half. Put in large bowl with wine, salt and 
sugar. Toss, cover and marinate for 24 hours in the refrigerator. Next day 
drain off marinade. Arrange lettuce leaves on serving platter; place 
chicken pieces in the center. Sprinkle with sesame seed, cilantro leaves, 
and scallions.  Judy Garnett/pjxg05a Raleigh, NC


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                    *  Exported from  MasterCook II  *

                          ELEGANT CHICKEN SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Misc

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Olive oil
   2                    Chicken breasts
   3      cups          Chicken broth or water
     1/4  cup           Balsamic vinegar
   2      tablespoons   Orange juice
   1      tablespoon    Dijon mustard
     1/4  cup           Chives
   2      tablespoons   Tarragon -- chopped
                        Salt and pepper
   3      cups          Rice (wild or white)

Poach chicken in broth or water for about 20 minutes. In salad bowl 
combine vinegar, juice, and mustard. Gradually whisk in oil. Stir in 
chives and tarragon and season with salt and pepper. Cut chicken into bite 
sized pieces. Add chicken and rice to dressing. Toss well.


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                    *  Exported from  MasterCook II  *

                     Endive, Beet and Red-Onion Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Raw Beets -- trimmed
   3      each          Heads of Belgian Endives -- md
   1      each          Red onion
   1      tablespoon    Dijon Mustard
   1      tablespoon    Red Wine Vinegar
   3      tablespoons   Vegetable oil
   4      tablespoons   Finely Chopped Parsley

Place the beets in a saucepan and add water to cover with salt. Bring to a 
boil until the beets are tender, about 30 minutes, depending on the size 
or age of the beets. Drain and let cool. Remove the skins and slice the 
beets. Trim off the bottom of the endives and cut them into 1 1/2 inch 
strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice 
the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. 
Add the oil and blend well with a wire whisk. Add the beets, endive, onion 
and parsley. Toss well and serve.
Serves 4. From The Gazette 90/12/12.


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                    *  Exported from  MasterCook II  *

                          Endive-Radicchio Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:15
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          curly endive
   1                    radicchio
   1      head          Belgian endive
   3      tablespoons   sesame seeds
   1      tablespoon    sesame oil
   3      tablespoons   peanut oil
   2      tablespoons   white wine vinegar
   4      tablespoons   honey
   1      tablespoon    soy sauce
                        salt -- to taste
                        black pepper

     1. Prepare curly endive; remove stems and tear into small pieces. 
Prepare radicchio; shred. Prepare Belgian endive; julienne.
     2. Combine in a large bowl all the greens and sesame seeds. Toss well 
and set aside.
     3. In a small bowl combine the remaining ingredients; blend 
thoroughly.
     4. Pour the dressing over the greens mixture and serve immediately or 
refrigerate, tightly covered, for a few hours.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : A delicate salad to serve with pasta or broiled fish.


                    *  Exported from  MasterCook II  *

          ENSALADA GUANAJUATO (FIVE BEAN SALAD GUANAJUATO STYLE)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Beans
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Drained OR canned cooked -- pinto beans
   1      cup           Drained cooked black beans
   1      can           (8-3/4 oz) garbanzo beans -- drained
   1      can           (8 oz) cut green beans -- drained
   1      cup           Drained canned wax beans
     1/2                Green pepper -- cut in thin
					
     1/4                Red onion -- thinly sliced
   6      tablespoons   Vegetable oil
   3      tablespoons   Vinegar [I increased vinegar -- by 50 percent. K.B.]
     1/2  teaspoon      Salt
     1/4  teaspoon      Dried leaf oregano -- crushed
     1/8  teaspoon      Garlic powder
                        Freshly ground black pepper
   1                    Tomato, chopped -- drained
   3      tablespoons   Mayonnaise

If cooking your own pinto and black beans, cook until firm-tender and not 
mushy.  Combine pinto beans, black beansm garbanzo beans, green beans and 
wax beans in a large bowl.  Add green pepper and red onion. In a small 
bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to 
taste.  Pour over salad and toss gently but thoroughly. Cover and 
refrigerate overnight.  Just before serving, add tomatoes and mayonnaise.
Toss until well blended.

 Makes 6 to 8 servings.

 From:  MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson, 1980. ISBN 
0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 5/93


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                    *  Exported from  MasterCook II  *

                            Essig Krautersauce

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings                        Salads
                German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Shallots -- chopped
   1      tablespoon    Capers -- chopped
   1      tablespoon    Parsley -- chopped
   1      tablespoon    Chervil -- chopped
   1      tablespoon    Chives -- chopped
   1      cup           Olive oil
     1/2  cup           Tarragon vinegar
   1      teaspoon      Salt
     1/2  teaspoon      Pepper

Mix the first five ingredients with the oil and let stand for at least 1 
hour.  Add the vinegar, salt and pepper. This dressing may be used with 
meat, fish, vegetables or salad. Rice one hard-cooked egg over the dish if 
desired, or egg may be added to the dressing. 2 Tb.
green onion, chopped may be substituted for the shallots. Great over fresh 
chopped tomato! It may be served hot or cold. Gourmet's Old Vienna 
Cookbook (And almost exactly like my grandmother did it...she was so 
stubborn, if she had seen this in print, she would have sworn they had 
stolen it from her!!!!)


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                    *  Exported from  MasterCook II  *

                           Favorite Bean Recipe

Recipe By     : YARBLADY/AOL
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          dark red kidney beans -- drained
     3/4  cup           diced onions
     3/4  cup           sliced celery -- OR
     1/2  cup           sliced tender staoks of Lovage
     3/4  cup           green pimiento stuffed olives -- chopped
     1/2  cup           Vlasic's Hot Piccalili relish -- to to taste
                        ground white pepper
                        Lowfat mayonnaise -- to moisten

Combine all vegetables and piccalili. Season with pepper. Add mayonnaise 
to moisten. Mix well. Chill and serve.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Can use dried beans, cooked for dried. May not be able to find Pi
       ccalili. Can use homemade. A Family favorite for Yarblady.
       
       #34-

                    *  Exported from  MasterCook II  *

                           Five Cup Fruit Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Londontowne

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  11      ounces        Can mandarin oranges -- draind
  13 1/2  ounces        Can pineapple chunks -- draind
     1/2  cup           Juice from pineapple
   1 1/2  cups          Miniature marshmallows
   2      cups          Sour cream
   3 1/2  ounces        Flaked coconut
                        Grapes/cherries for garnish

Combine all ingredients except garnish, and chill several hours or 
overnight. Serve on lettuce cups garnished with grapes or cherries.
Mrs. Robert F. Lewis


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                    *  Exported from  MasterCook II  *

                            FLUFFY FRUIT SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          (20 oz. ea.) crushed -- pineapple
     2/3  cup           Sugar
   2      tablespoons   Flour
   2                    Eggs -- lightly beaten
     1/4  cup           Orange juice
   3      tablespoons   Lemon juice
   1      tablespoon    Vegetable oil
   2      cans          (17 oz. ea.) fruit cocktail -- drained
   2      cans          (11 oz. ea.) mandarin -- oranges, drained
   2                    Bananas -- sliced
   1      cup           Heavy cream -- whipped

"I like to bring my mom's fruit salad to potlucks.
It's smooth sauce combined with all the colorful fruit makes it different 
than any other fruit salad I've tried.  I've given out the recipe more 
times than I can remember." - Anne Heinonen 
 Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple 
aside.  To saucepan, add sugar, flour, eggs, orange juice, lemon juice and 
oil.
Bring to a boil, stirring constantly. Boil for 1 minute; remove from the 
heat and let cool. In a salad bowl, combine the pineapple, fruit cocktail, 
oranges and bananas.  Fold in whipped cream and cooled sauce.
Chill for several hours.

 From:  "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - 
Prodigy


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                    *  Exported from  MasterCook II  *

              French Potato Salad with Tarragon Vinaigrette

Recipe By     : Lighthearted Everyday Cooking by Anne Lindsay, McMillan, 199
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        red potatoes  -- small, unpeeled
   1      cup           fresh parsley  -- chopped
     1/2  cup           red onion  -- chopped
                        Pepper
                        -----Tarragon Vinaigrette-----
     1/3  cup           wine vinegar
   2      tablespoons   olive oil
   1      tablespoon    Dijon mustard
     1/2  teaspoon      dried tarragon
                        Pepper

Scrub potatoes. In a large pot of boiling water, cook potatoes until 
fork-tender; drain. Shake pan over medium heat for a minute to dry 
potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine 
potatoes, parsley and onion. Tarragon vinaigrette: In a small bowl whisk 
together vinegar, oil, mutsrad and tarragon; mix well. Pour over warm 
potatoes and toss to mix. Season with pepper to taste. Cover and let stand 

at room temperature for at least 1 hour or refrigerate up to 3 days.


                   


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                    *  Exported from  MasterCook II  *

                        French Style Potato Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      medium        potatoes  -- about 2 lb.
   1      clove         garlic  -- cut into halves
     1/4  teaspoon      instant beef bouillon  -- or chicken
     1/3  cup           hot water
     1/3  cup           dry white wine
   3      tablespoons   parsley  -- snipped
                        ------Tarragon Dressing-----
   3      tablespoons   olive oil  -- or vegetable oil
   2      tablespoons   tarragon vinegar
   2      teaspoons     chives  -- snipped
   1      teaspoon      salt
   1      teaspoon      Dijon mustard
     1/2  teaspoon      dried tarragon
     1/8  teaspoon      pepper

To Prepare Salad: Heat 1-inch salted water (1/2 teaspoon salt to 1 cup 
water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and 
cook until tender, 30 to 35 minutes. Drain, cool and peel. Rub 2-quart 
bowl with garlic. Discard garlic. Cut potatoes into 1/4-inch slices and 
place in bowl. Dissolve bouillon in hot water. Add wine. Pour over 
potatoes. Cover and refrigerate, stirring once or twice. Drain. To Prepare 

Dressing: Shake all ingredients in tightly covered jar and gently toss 
with potatoes. Sprinkle with parsley. Garnish with tomato wedges if 
desired.


                   


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                    *  Exported from  MasterCook II  *

                        Fresh Marinated Vegetables

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :2:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          mixed vegetables
     2/3  cup           olive oil
     1/3  cup           white wine
     1/4  cup           white wine vinegar
     1/2  cup           chopped onions
   3                    garlic cloves -- minced
     1/4  teaspoon      thyme
     1/8  teaspoon      cayenne pepper
                        black pepper -- to taste
   1      cup           fresh parsley -- finely chopped

* You will need a total of 4 cups fresh vegetables cut into bite-sized 
pieces. Some good choices are: green beans, broccoli flowerettes, 
cauliflower, red and green bell peppers, whole baby carrots, zucchini and 
hearts of celery.

     1. Combine all ingredients except 1/2 cup parsley in a large, heavy 
pot. Add enough water to cover vegetables. Cover tightly and cook over 
medium heat until vegetables are just tender but still crisp. This will 
take 10-12 minutes.
     2. Remove from heat, remove cover, and let vegetables cool in the 
pot. When cool, transfer to serving dish. Cover; chill to allow flavors to 
blend. Bring to room temperature to serve; top with remaining parsley.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Great with cold roast beef or poultry.


                    *  Exported from  MasterCook II  *

                           Fresh Spinach Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Londontowne

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Caesar salad dressing
   4      tablespoons   Cottage cheese
                        Fresh spinach

Two hours before serving, marinate Caesar salad dressing with cottage 
cheese. Prepare fresh spinach by washing, cutting out large vein in center 
of leaves, and tearing into desired size pieces. Drain. Pour dressing over 
spinach, toss, and serve. Mrs. John P. Elberti


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                    *  Exported from  MasterCook II  *

        From dmlois@outreach.its.mcw.edu Mon Jun 20 00:45:32 1994

Recipe By     : bette@wc.novell.com (Elizabeth Brennan)
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          E  *****      

(serve cold, room temp or warm)

Cook beans with 3 slices of fresh ginger.  Drain liquid and add rice wine 
vinegar, sugar and black pepper to beans. In a small frying pan sautee 
chopped garlic, cumin seeds (or ground) and two dried red chilies in olive 
oil or ghee. Add to beans.  When beans have cooled to room temp, stir in 
yogurt. Add salt to taste.

I left the ginger and chilies in the pot and warned my guests. You could 
remove them before serving. Sorry about the lack of quantities, this was a 
creative, stream of consciousness kind of recipe. The results were highly 
praised.

Bette


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                    *  Exported from  MasterCook II  *

                            Frosty Fruit Salad

Recipe By     : TrinaMaria
Serving Size  : 9    Preparation Time :0:00
Categories    : Fruits                           Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      C             sugar
     1/8  tsp           salt
   1      quart         buttermilk -- 4 cups
   1      tsp           vanilla
   1      can           crushed pineapple -- (20 oz) drained
   1      can           fruit cocktail -- (17 oz) drained

In large bowl, combine sugar, salt, buttermilk and vanilla til well mixed. 
Gently stir in drained fruits. Pour into 9" square pan.  Freeze til firm.


                   - - - - - - - - - - - - - - - - - - 

NOTES : 9-12 servings.  from Pillsbury's "Best Recipes

                    *  Exported from  MasterCook II  *

                          Frozen Cranberry Salad

Recipe By     : MSBello
Serving Size  : 9    Preparation Time :0:00
Categories    : Salads                           Nuts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      3 oz.pkgs     cream cheese -- softened
   2      tbsp          sugar
   2      tbsp          mayonnaise or salad dressing
  16      oz            can jellied whole cranberry sauce
   8      oz can        crushed pineapple -- drained
     1/2  cup           chopped pecans
   1      cup           whipping cream
     1/2  cup           powdered sugar
   1      tsp           vanilla extract
                        lettuce leaves
                        Fresh mint leaves, fresh cranberries -- to garnish

Combine first 3 ingredients, stirring until smooth. Stir in cranberry 
sauce,
pineapple and pecans.
Beat whipping cream until foamy;gradually add powdered sugar, beating 
until
soft peaks form. Stir in 1 tsp. vanilla.
Fold whipped cream mixture into cranberry mixture; spoon into 8" square 
dish.
Cover and freeze until firm.
Cut into squares and serve on lettuce leaves. Garnish with mint and
cranberries.


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NOTES : Serves 9..

                    *  Exported from  MasterCook II  *

                      Frozen Pineapple-Almond Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :4:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           blanched almonds
   1 1/2  cups          crushed pineapple -- drained
     1/2  cup           maraschino cherries -- drained
     1/2  cup           chopped dates
  24                    marshmallows
   8      ounces        cream cheese -- softened
     1/4  cup           mayonnaise
   1      cup           whipping cream

*Buy blanched, toasted salted almonds or blanch your own by dropping 1/2 
cup almonds into boiling water. Turn off heat and let almonds stay in 
water only one minute. Remove to paper towels to drain thoroughly. With 
fingers, rub almonds until peel comes off.

     1. Coarsely chop almonds, set aside.
     2. Drain pineapple and reserve syrup.
     3. Cut drained cherries into quarters and set aside.
     4. Cut dates (about 3 ounces) into slivers and set aside.
     5. Cut marshmallows into eighths and set aside.
     6. Combine in bowl 3 tablespoons of pineapple syrup and the softened 
cream cheese. Beat until fluffy, then blend in 1/4 cup mayonnaise. Gently 
fold in pineapple, cherries, dates, almonds and marshmallows.
     7. Chill bowl and beaters then whip the cream until it piles softly. 
Gently fold the cream into the fruit mixture.
     8. Turn into mold and freeze until firm, about 3-4 hours.


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                    *  Exported from  MasterCook II  *

              Fruchtsalat mit Nussen (Fruit Salad With Nuts)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables                       Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Honeydew Melon -- Small
   2      each          Oranges
   1      cup           Blue Grapes
                        Lettuce Leaves
  12      each          Walnut Halves
                        -----DRESSING-----
   8      ounces        Yogurt -- (1 Container)
   1      tablespoon    Lemon Juice
   1      tablespoon    Orange Juice
   1      tablespoon    Tomato Catsup
   2      tablespoons   Evaporated Milk
                        Salt -- Dash
                        White Pepper -- Dash

Scoop out melon with melon baller.  Cut peel from oranges, remove white 
membrane, and slice crosswise.
Cut grapes in half and remove seeds.  Line a glass bowl with lettuce 
leaves; arrange melon balls, orange slices, grapes, and walnuts in layers 
on top of lettuce. Mix and blend well all ingredients for the dressing. 
Adjust seasonings.  Pour dressing over fruit. Let salad ingredients 
marinate for 30 minutes.
Toss salad just before serving.


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                    *  Exported from  MasterCook II  *

                      Fruit and Sour Cream Coleslaw

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :0:15
Categories    : Fruits                           Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          shredded cabbage
   2                    apples -- sliced thinly
   1      can           pineapple chunks in juice -- drained
     1/2  cup           green grapes
     1/2  cup           red grapes
                        --- Dressing: -----
   1      cup           mayonnaise
     1/2  cup           sour cream
   4      teaspoons     lemon juice
   1      teaspoon      sugar -- to taste
   1      dash          salt
   1      dash          pepper
   1      dash          ground cinnamon -- to taste

     1. Shred cabbage very fine, place into covered bowl or plastic bag 
and chill.
     2. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon 
juice, salt, pepper and cinnamon. Chill.
     3. Drain pineapple very well, wash grapes and add to pineapple; 
chill. Just before serving, wash, core and slice apples into thin slices, 
then in half again. Mix apples along with grapes and pineapple into 
cabbage. Toss to blend well.
     4. Add dressing and toss to coat. Don't add dressing all at once in 
case you don't need it all. This is a little different than the usual 
coleslaw, but very good and easy to prepare. Prepare ingredients ahead of 
time, then put salad together whenever you wish.


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NOTES : For more traditional coleslaw, omit grapes and pineapple; add 2 
       teaspoons celery seed.

                    *  Exported from  MasterCook II  *

                               Fruit Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Fruits                           Low Fat
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          fresh seedless grapes -- whole or cut
                        depending on size
   4      cups          melon balls
                        cantaloupe or honeydew
   4      cups          nectarines -- peeled & sliced
                        or peaches
   2      cups          fresh blueberries
   2      cups          fresh strawberries
   1      can           sliced peaches -- (16 oz)  drained
   1      can           pineapple spears or chunks -- (16 oz)  drained
   2      cans          pear halves -- (16 oz)  drained

--Day before-- Combine fruit and chill.
--Day of brunch-- arrange in a large bowl lined with romaine lettuce.  
Garnish with mint sprigs, edible flowers.

In  bowls next to the salad offer "Fruit Salad Dressing with Philly" or 
"Fruit Salad Dressing with Honey" (see recipes) also made the day before.
Posted in KitMail by DDMmom@aol.com.


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                    *  Exported from  MasterCook II  *

                           Fruit Salad Carousel

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Low Fat                          Salads
                Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    Red lettuce leaves
   8                    Watermelon slices -- 1/4"thick
   8                    Cantaloupe slices -- 1/4"thick
   4                    Kiwis -- peeled and sliced
   3                    Oranges; peeled -- sectioned
   8                    Apples -- center core removed
   8                    Scoops sherbet (1/3 c each)
   8      small         Bunches grapes
   8                    Fresh strawberries -- sliced
                        -----HONEY-LIME DRESSING-----
   8      ounces        Low-fat plain yogurt
   2      tablespoons   Honey
   2      teaspoons     Lime juice
                        Pinch of ginger

Place red lettuce leaves on individual salad plates and arrange the 
following in a pinwheel pattern; watermelon, cantaloupe, honeydew, diwi.
In the center of the pinwheel place cored apple.
Place sherbet scoop on apple. Put grapes beside the apple. Top with 
Honey-Lime Dressing (recipe follows) and garnish with sliced strawberries.
Honey-Lime Dressing: Combine yogurt with honey, lime juice and ginger. 
Whip and chill. Makes 1 cup; 1 serving = 2 Tablespoons.
Exchange Pattern for Salad and Dressing Per Serving:
435 cals, 3 1/2 Bread, 1/2 Fat, 4 Fruits.
Nutritional Info: Carbo 97 g, Protein 9 g, Total Fat 5 g, Saturated Fat 
1.9 g, Cho. 10 mg, Sod. 101 mg, Potas. 1066 mg, Fiber 2.6 g, Calcium 262 
mg, Iron 1.5 mg.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Fruit Salad With Nuts

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Honeydew melon -- small
   2      each          Oranges
   1      cup           Blue grapes
                        Lettuce leaves
  12      each          Walnut halves
                        ----------dressing----------
   8      ounces        Yogurt -- (1 container)
   1      tablespoon    Lemon juice
   1      tablespoon    Orange juice
   1      tablespoon    Tomato catsup
   2      tablespoons   Evaporated milk
                        Salt -- dash
                        White pepper -- dash

Scoop out melon with melon baller.  Cut peel from oranges, remove white 
membrane, and slice crosswise.
Cut grapes in half and remove seeds.  Line a glass bowl with lettuce 
leaves; arrange melon balls, orange slices, grapes, and walnuts in layers 
on top of lettuce. Mix and blend well all ingredients for the dressing. 
Adjust seasonings. Pour dressing over fruit. Let salad ingredients 
marinate for 30 minutes.
Toss salad just before serving.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Fruit salad with Nuts*

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -EILEEN LAMPARELLI CGDR39A
   1      cup           Blue Grapes
   1                    Honeydew Melon -- Small
                        Lettuce Leaves
   2                    Oranges
  12                    Walnut Halves
                        -----DRESSING-----
   8      ounces        Yogurt -- (1 Container)
   2      tablespoons   Evaporated Milk
   1      tablespoon    Lemon Juice
                        Salt -- Dash
   1      tablespoon    Orange Juice
                        White Pepper -- Dash
   1      tablespoon    Tomato Catsup

Scoop out melon with melon baller.  Cut peel from oranges, remove white 
membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a 
glass bowl with lettuce leaves; arrange melon balls, orange slices, 
grapes, and walnuts in layers on top of lettuce. Mix and blend well all 
ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. 
Let salad ingredients marinate for 30 minutes. Toss salad just before 
serving.


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                    *  Exported from  MasterCook II  *

                      Fruited Rice Salad on the Half

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          brown rice, cooked
     1/4  cup           raisins
     1/2  cup           dried apricots  -- chopped
     1/2  cup           pecans  -- chopped
   2                    avocados
                        -----Vinaigrette-----
     1/4  cup           safflower oil  -- or veg oil
   1      tablespoon    lemon juice
   1      tablespoon    red wine vinegar
   1      teasoon       honey
     1/4  teaspoon      coriander  -- ground
     1/4  teaspoon      Dijon mustard
                        Salt and pepper to taste

Chill rice.  Pour boiling water over raisins and apricots in small
bowl.  Let stand 10 minutes, drain and cool.  Heat oven to 350F.
Place pecans on shallow baking pan; bake 5 to 8 minutes.  Remove
from oven, set aside.  Prepare Vinaigrette Shake all ingredients together 
in tightly covered container).  Toss rice, raisins, apricots, and pecans 
with Vinaigrette, refrigerate 1 hour.  Just
before serving, halve, seed and peel avocados.  Fill each half with
rice salad and serve.


                   


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                    *  Exported from  MasterCook II  *

                          Fruited Spinach Salad

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Low-Cal                          Salads
                Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Vinegar -- white wine
   2      tablespoons   Honey
   3      tablespoons   Oil -- salad
   1      teaspoon      Poppy seed
     1/2  teaspoon      Mustard -- dry
   8      cups          Spinach, fresh -- torn
                        Papaya -- medium  *
   1 1/2  cups          Grapes, seedless -- halved

* papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and 
cubed ~------------------------------------------------------ 
~------------------ PER SERVING:  85 cal., 2g pro., 11g carbo., 4g fat, 
0mg chol., 33mg sodium In a screw top jar combine vinegar, oil, honey, 
poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, 
papaya or pears, and grapes.  Shake dressing again and pour over salad. 
Toss to coat.
Serve immediately. BETTER HOMES AND GARDENS


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                    *  Exported from  MasterCook II  *

                       Garlicky Pasta Chicken Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Pasta
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      heads         garlic
     3/4  cup           olive oil
   4      sprigs        rosemary  -- optional
     1/4  cup           fresh basil leaves
   1      tablespoon    fresh rosemary leaves  -- or 1 tsp. dried
   8      ounces        corkscrew pasta  -- cooked and drained
   2      cups          chicken  -- cooked, cut in strip
     1/2  cup           green onion  -- sliced
     1/2  cup           parmesan cheese  -- freshly grated
     2/3  cup           walnuts  -- chopped, optional
                        salt and pepper to taste
                        lettuce leaves

Separate cloves of garlic and drop into boiling water for 1 minute.  Drain 

and peel.  Place peeled cloves in small saucepan with oil and optional 
rosemary sprigs.  Cook gently, covered, stirring occasionally, for about 
25 minutes or until garlic is tender.  Discard rosemary sprigs and puree 
garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves. 
Place pasta in large bowl and add garlic puree, chicken, onion, Parmesan, 
salt and pepper.  Mix thoroughly.  Add more olive oil if needed to moisten 

salad. Let salad sit for 1 hour a room temperature (provided its not a hot 

room that will invite bacteria to go nuts!) or refrigerate, returning 
mixture to room temperature before serving.  Toast walnuts in 375-degree 
oven for 10 minutes.  Stir into the salad and serve over a mix of crisp, 
chilled lettuces.


                   


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Nutr. Assoc. : 0 0 0 0 0 4363 0 0 0 0 0 0

                    *  Exported from  MasterCook II  *

                           German Potato Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         bacon
   2      teaspoons     celery seed
   1      cup           onion  -- chopped
     1/2  cup           celery  -- chopped
   4      teaspoons     flour
   1      cup           vinegar
   4      teaspoons     sugar
   1      cup           water
   3      teaspoons     salt
  12      cups          potatoes  -- cooked, chopped
                        pepper
                        parsley

Cook bacon til crisp; drain (reserving 1/2 cup fat), and crumble. Cook 
onion and celery in fat til just tender. Blend in flour, sugar, salt, 
celery seed, and pepper to taste. Add vinegar and water. Cook and stir til 

thickened and bubbly.   Add bacon and potatoes; heat thoroughly, tossing 
lightly so as not to break up the potato slices. Garnish with parsley. Can 

be served warm or chilled, but you taste the bacon fat a bit more when 
it's chilled.


                   


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                    *  Exported from  MasterCook II  *

                               German Slaw

Recipe By     : RUBYdakoda
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Peppers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lg            head cabbage -- chopped
   1      large         bell pepper
     3/4  cup           oil
     1/2  teaspoon      mustard seed
     1/2  teaspoon      salt
   1      lg            chopped onion
     1/2  cup           sugar
   1      cup           wine vinegar
     1/8  teaspoon      pepper
          teaspoon      celery seed

1. Bring to boil, vinegar, oil, mustard seed, celery
   seed, salt & pepper
2. Layer cabbage, onion, green pepper, then add half
    the sugar on top.  Make another layer and add the
    rest of sugar. 3.  Pour BOILING mixture over the slaw mixture.
4.  Put in a sealed container in the refrigerator
     for at least 5 hours.  DO NOT MIX!  Just before
     serving, toss the salad.  Make the day before.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          GINGERED CHICKEN SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Cubed Cooked Chicken Breast
     1/2  cup           Sliced Scallions
   1      cup           Snow Peas -- Julienned
   1      cup           Bean Sprouts
   1      cup           Thinly Sliced Mushrooms
   2      tablespoons   Low Sodium Soy Sauce
   2      tablespoons   Finely Minced Ginger
   1      tablespoon    Oil
     1/2  teaspoon      Oriental Sesame Oil (Opt)
     1/3  cup           Lemon Juice
  10      milliliters   Garlic Finely Minced
   1      bn            Watercress (Garnish)

Place The Chicken, Scallions, Peas, Bean Sprouts & Mushrooms in A Large 
Bowl.  Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon Juice & 
Garlic And Toss With The Chicken Mixture.  If Desired, Transfer To A Bed 
Of Lettuce On A Serving Platter And Arrange Watercress Around It.
(6.2 Grams Fat, 29 Percent Cal. From Fat.)


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                    *  Exported from  MasterCook II  *

                           Gingered Fruit Salad

Recipe By     : Elizabeth Powell
Serving Size  : 8    Preparation Time :6:00
Categories    : Salads                           Fruits
                Healthy And Hearty

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    fresh peaches
   3                    medium plums
   1      whole         cantaloupe
     1/2  whole         honeydew melon
     1/2  pound         green and red grapes
     1/2  cup           fresh lime juice
   1      teaspoon      lime rind -- grated
     1/4  cup           honey
     1/2  cup           candied ginger root -- chopped finely

     Prepare all fruit by washing, peeling if desired, removing pits and 
slicing into bite-size pieces. Melons may be scooped out with a melon 
baller, if desired. Combine all fruit in a large ceramic bowl. Mix lime 
juice, rind, honey, and ginger together. Pour over fruit, toss, and 
marinate for at least six hours. Serve chilled or at room temperature.


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 0 0 0 0 3582 0 0 0 0

                    *  Exported from  MasterCook II  *

                     GLASS-NOODLE SALAD WITH CHICKEN

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Oriental
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        Mung bean noodles
   6      ounces        Med shrimp -- shelled and deveined
   1      tablespoon    Vegetable oil
   1                    Whole chicken breast -- boned, skinned, chop
                        Salt
                        Fresh ground black pepper
   1                    Red fresh serrano chile -- chopped
   1                    Green fresh serrano chile -- chopped
   3      tablespoons   Lime juice
   2      tablespoons   Nam pla (Thai fish sauce)
   1      teaspoon      Sugar
   3                    Shallots -- peeled and thinly sl
     1/4  cup           Fresh coriander leaves
                        Lettuce for garnish
                        Crisp fried shallots (opt.) -- for garnish

COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain.
Add noodles to a large pot of boiling water. Reduce to medium heat and 
cook until noodles are plump and glass-like (2 minutes). For a crunchy 
texture, just dip them in boiling water for 5 to 10 seconds. Drain and 
rinse with cold water. Chill. In a large pot of water blanch the shrimp 
for 5 seconds until they curl and turn pink. Remove and cool. Add oil to a 
wok or skillet. Add chicken; saute until it loses its pink color. Break 
into small morsels. Season with salt and pepper to taste. Cool. Mix 
together chiles, lime juice, nam pla, sugar, shallots and coriander. Add 
chicken, shrimp and chilled noodles; mix well. Serve over a bed of 
shredded lettuce. Garnish with crisp fried shallots.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Golden Glow Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :4:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        lemon gelatin
     3/4  teaspoon      salt
   1      dash          cayenne pepper
   1      tablespoon    vinegar
   1 1/2  cups          crushed pineapple -- drained
   1      cup           carrots -- shredded
     1/3  cup           pecans -- chopped
                        lettuce

     1. Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water, 
salt, cayenne and a scant tablespoon of vinegar. Refrigerate until 
partially set.
     2. Add crushed pineapple which has been well-drained, grated carrots 
and chopped pecans. Blend well.
     3. Refrigerate at least 3 hours until firmly set. Cut into squares 
and serve on lettuce leaves.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : A tangy salad to serve with roast turkey or chicken.

NOTES : This is a recipe from Helen Jolly. She says this salad has a 
       wonderfully different tang to it.

                    *  Exported from  MasterCook II  *

                             Greek Orzo Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Pasta
                Salads                           Sauces And Preserves
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Dressing-----
   2      Teaspoons     Dill
   2      Cloves        Garlic -- minced
     1/4  Cup           Olive Oil
   3      Tablespoons   Lemon Juice
   2      Tablespoons   Red Wine Vinegar
                        Pepper -- to taste
                        -----Salad-----
   1      Cup           Orzo
   4                    Roma Tomatoes -- seeded and diced
   1                    Cucumber -- peel/seed/dice
   3                    Green Onions -- sliced
   8      Ounces        Feta Cheese -- crumbled

Whisk all ingredients together, then chill.

Boil orzo in water until barely done.


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                    *  Exported from  MasterCook II  *

                        Green and Gold Bean Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Londontowne

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           (1lb) cut grn beans -- drained
   1      can           (1lb) cut wax beans -- drained
   1      cup           Diced celery
   1      teaspoon      Dillweed
     1/2  cup           Bottled creamy onion dressng
     1/4  cup           Slivered almonds (optional)
     1/2  cup           Salad croutons

Mix drained beans, celery and dill, and chill. Just before serving add 
nuts, croutons and dressing. Mrs. Harold T. Cook


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                    *  Exported from  MasterCook II  *

                             Green-Bean Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Green beans -- fresh *
                         -- boiling salted water
     1/4  cup           Stock -- **
   3      tablespoons   Vinegar
   3      tablespoons   Vegetable oil
   2      each          Onions; med. -- thinly sliced
     1/2  teaspoon      Dried dillseed
   1      teaspoon      Sugar

*    Green beans should be sliced lengthwise (French Cut). ** Stock is the 
water that the green beans were cooked in. (Not regular 
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ 
++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup 
of the cooking liquid and drain off the rest.
Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, 
dill, and sugar; stir until blended.  Pour mixture over beans; marinate 
several hours before serving.


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                    *  Exported from  MasterCook II  *

                  GRILLED CHICKEN BREAST AND BEAN SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Well-seasoned mustard -- to 3 tablespoons
   4                    Chicken breast halves -- skinned and boned
   1      package       Frozen black-eyed peas -- 10-ounce package
  32      ounces        Canned beans combined -- kidney, garbanzos, w
   1                    Medium-large red onion -- finely chopped
   2                    Medium-large ripe tomatoes -- coarsely chopped
   2      tablespoons   Fresh thyme -- chopped
          to            3 tablespoons
   2      tablespoons   Fresh oregano -- chopped
          to            3 tablespoons
   4                    Sun-dried tomato halves -- in oil, finely chopp
   3      tablespoons   Extra-virgin olive oil
   3      tablespoons   Balsamic vinegar
                        Black pepper to taste -- freshly ground

Heat broiler or prepare outdoor grill.  Spread mustard on one side of 
chicken breasts and broil or grill until they begin to brown.
Turn and spread on additional mustard.  Cook until done, then cut into 
narrow strips and place in serving bowl.
Cook peas according to package directions, not more than 15 minutes.
Drain.
Drain liquid from canned beans and rinse thoroughly. Add to bowl with 
black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
Beat oil and vinegar and mix with salad ingredients.  Season with pepper 
and serve at room temperature.  Makes 6 servings.


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                    *  Exported from  MasterCook II  *

                       Grilled Chicken Dijon Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dish                        Low Fat
                Salads                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Dijon mustard
   2      teaspoons     Dried tarragon leaves -- crushed
     1/4  teaspoon      Cracked black pepper
   3      tablespoons   Tarragon vinegar
   1      tablespoon    Sugar
     1/3  cup           Water
   8      teaspoons     Olive oil
   2                    Whole chicken breasts -- skinned, boned, and 
                        fat removed
     1/2  pound         Fresh mushrooms -- halved
   2      cups          Broccoli flowerettes
   5      cups          Boston lettuce
   8      ounces        Fat-free Muenster Cheese -- H.C., cubed
     1/2  cup           Red onion rings

Mix together mustard, tarragon and pepper; stir in vinegar and water. 
Gradually add oil, beating until well blended. Pour 1/3 c. of dressing 
mixture over chicken. Marinate mushrooms and broccoli in remaining 
dressing. Drain chicken, reserving marinade. Grill chicken over medium 
coals, 4 minutes on each side or to desired doneness, brushing with 
reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms, 
broccoli and marinade *** (see my note) with torn greens and cheese in 
serving bowl; toss lightly.
Arrange lettuce mixture on large platter; top with chicken and onion 
rings. 8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 
30 mg cholesterol, 343 mg sodium.


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                    *  Exported from  MasterCook II  *

                      GRILLED SZECHUAN CHICKEN SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Bar-B-Q
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Chicken Breast -- boneless, skinned
     1/4  teaspoon      Seasoned Pepper -- to taste
   1      can           Pineapple, sliced -- drained
                        juice -- reserved
                        Lettuce leaves
                        Red onion -- sliced
                        Red Bell Pepper
                        -----SALAD DRESSING-----
   3      tablespoons   Oil -- vegetable
   2      tablespoons   Hot Soy Sauce -- CHUN KING
   2      tablespoons   Pineapple juice -- from reserv
   1      tablespoon    Whoite vinegar
   1      tablespoon    Honey
     1/4  teaspoon      Ginger -- ground

Lightly sprinkle both sides of boneless, skinned, chicken breasts with 
seasoned pepper.  Grill; slice into strips.  Reserve 2 tablespoons juice 
from can of pineapple slices.  Prepare Salad Dressing (directions 
follows). Brush pineapple slices with some Salad Dressing, grill 2-3 
minutes. Arrange chicken and pineapple over lettuce and vegetables.  Top 
with Salad Dressing.
SALAD DRESSING: In a covered jar, combine oil, hot soy sauce, 2 tb 
pineapple juice, white vinegar, honey and ground ginger.  Shake well.


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                    *  Exported from  MasterCook II  *

                             Guacamole Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Salads
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      each          Large avocados
   1      each          Medium garlic clove -- minced
   1      each          Medium tomato -- chopped
   4      ounces        Can chopped green chili
   2 1/2  tablespoons   Lemon or lime juice
   1      teaspoon      Salt

Peel and chop avocados into a bowl. Mash with garlic and lemon juice.
Add remaining ingredients, mixture will be chunky. To prepare individual 
salads, spoon mixture on shredded or whole lettuce leaves.
Top with diced tomato for garnish and serve with tortilla chips. If made 
ahead of time, save pit and put in dip until time to serve to prevent 
darkening. NOTE: This is my own recipe and the chili can be adjusted to 
taste. Also, I sometimes replace the tomato and green chili with salsa.


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                    *  Exported from  MasterCook II  *

                   Gurkensalat (Cucumber Relish Salad)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Cucumbers -- Medium
   1 1/2  tablespoons   Sugar
   1 1/2  tablespoons   Cider Vinegar
     1/2  teaspoon      Salt
     1/8  teaspoon      Pepper
     1/2  cup           Sour Cream
   1      tablespoon    Parsley; Fresh -- Minced

Slice cucumbers paper-thin.  Sprinkle slices with sugar, vinegar, salt and 
pepper.  Marinate for 20 minutes, drain off liquid, and toss lightly with 
sour cream. Top with minced parsley.


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                    *  Exported from  MasterCook II  *

                         HAM AND BLACK BEAN SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Cooked rice -- cooled to room tempe
   2      cups          Canned black beans -- - rinsed and drained
   1      medium        Red onion -- chopped
   1      cup           Cubed jicama -- - (cut into 1/8-inch
     1/2  cup           Sliced black olives
     1/2  cup           Diced red pepper
     1/2  cup           Diced green pepper
     1/4  cup           Olive oil -- divided
   4      ounces        Cubed cooked ham
   3      tablespoons   Red wine vinegar
   1                    Garlic clove -- minced
     1/2  teaspoon      Ground cumin
     1/2  teaspoon      Chili powder
     1/2  teaspoon      Salt
     1/2  teaspoon      Ground black pepper

Combine rice, onion, jicama, olives, and peppers in large bowl; set aside.
Heat 1 tablespoon oil in large skillet over medium heat.  Add ham; cook 2 
to 3 minutes stirring constantly.  Add to rice mixture.  Combine remaining 
oil, vinegar, garlic, cumin, chili powder, salt and pepper in small jar 
with lid.  Shake to blend.  Drizzle dressing over salad.

 Source: Viva Arroz! Reprinted with permission from USA Rice Council 
Electronic format courtesy of Karen Mintzias


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                    *  Exported from  MasterCook II  *

                                Ham Salad

Recipe By     : Sylvia Woods
Serving Size  : 8    Preparation Time :0:30
Categories    : Pork & Ham                       Salads
                Soul Food

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          mayonnaise -- hellmann's brand
   1      cup           sweet pickle relish
   2      teaspoons     salt
     1/2  teaspoon      black pepper -- freshly ground
   2      pounds        ham -- smoked boneless
                        -  about 6 cups  - -- finely diced
   1      medium        onion -- finely diced
                        -  about 1/2 cup  -
   1      small         green bell pepper -- cored seeded
                        -  about 1 cup  - -- finely diced
   2      stalks        celery -- finely diced
                        -  about 1 cup  -

Stir the mayonnaise, relish, salt, and pepper in a large mixing bowl until
blended.  Add the remaining ingredients and toss until coated.  Store the
salad, covered, in the refrigerator.


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                    *  Exported from  MasterCook II  *

                    Harvest Salad with Honey Dressing

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :0:15
Categories    : Salad Dressings                  Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --- Fruit: -----
                        navel oranges
                        grapefruit sections
                        avocados -- sliced
                        green grapes -- seedless
                        red grapes -- seedless
                        berries -- * see note
                        --- Dressing: -----
   3      tablespoons   honey
   3      tablespoons   orange juice -- or lime juice
     1/2  cup           light whipping cream

* Use berries of your choice. Some good ones to use in this salad are 
strawberries, raspberries, blackberries.

     1. Prepare fruit by peeling oranges and grapefruits, then slice into 
thin slices, removing all white pith. Arrange decoratively on a large 
platter, leaving center free for dressing container.
     2. Scatter green and red grapes on oranges and grapefruit. Place 
berries, a few in each group, around edges of salad. Tuck in slices of 
avocado here and there. Kiwi fruit can be used here for a colorful and 
delicious addition.

DRESSING: Chill bowl and beaters, then whip chilled cream until it piles 
softly. Blend honey and orange juice or lime juice. Beat the two mixtures 
together, only enough to combine well.

Pour dressing into a serving container and set in middle of fruit platter, 
or serve on the side.


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                    *  Exported from  MasterCook II  *

                          HAWAIIAN CHICKEN SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Whole chicken breasts -- skinned and boned
   1 1/2  cups          Sour cream
     1/2  cup           Chutney -- finely chopped
   1      teaspoon      Curry powder (more to taste)
     1/4  teaspoon      Ground ginger
     1/4  cup           Toasted shredded coconut
   3                    Cantaloupes -- -=OR=-
                        honeydew melons-=OR=- -- Large papayas
   4      cups          Shredded lettuce (optional)

Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 
minutes or until cooked through, but still moist. Dice or shred meat.
Combine sour cream, chutney, curry powder and ginger until mixed. Mix 
dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons 
or papayas in halves, remove seeds and fill cavities with chicken salad.
Or, spoon chicken salad on shredded lettuce and garnish with slices of 
fruit.


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                    *  Exported from  MasterCook II  *

                        HERB GARDEN COUSCOUS SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Side Dish
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Couscous
   1      cup           Boiling water
   2      cups          Black beans -- cooked
   1      large         Celery rib -- diced
   1      small         Red bell pepper -- diced
   2      medium        Tomatoes -- diced
     1/4  cup           Green olives -- chopped
     1/2  cup           Parsley -- chopped
   2      tablespoons   Dill -- chopped
   2      tablespoons   Mint -- chopped
   2      each          Scallions -- finely chopped
   2      tablespoons   Lemon juice
   2      tablespoons   Olive oil
                        Salt & pepper -- to taste

In a large heatproof container, combine the couscous & water.  Cover & let 
stand for 15 minutes.  Uncover & fluff with a fork.  Let cool until it is 
just warm.  Mix in the remaining ingredients.  Cover & refrigerate for 1 
hour before serving.
VARIATION: In place of dill & mint, try a combination of fresh herbs such 
as oregano, thyme & basil.


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                    *  Exported from  MasterCook II  *

                       Heringsalat (Herring Salad)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      Ounces        Pickled Herring; Drained
     1/2  Each          Green Pepper; Seed And Dice
   1      Each          Apple; Tart, Core And Dice
   1      Each          Orange; Sectioned And Diced
   2      Teaspoons     Onion; Grated
   2      Tablespoons   Vegetable Oil
   1      Tablespoon    Vinegar
   4      Each          Lettuce Leaves; Cupped

Combine ingredients and marinate in refrigerator for at least 1 hour.
Serve on inner tightly cupped lettuce leaves.


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 726 685 28 1009 1000 0 1573 813

                    *  Exported from  MasterCook II  *

                   Herring Salad With Sour Cream Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ------sour-cream sauce------
   1      cup           Sour cream
     1/2  cup           Yogurt
                        Lemon -- juice only
     1/4  teaspoon      Sugar
                        -----------salad------------
   2      each          Onions -- small
   2      each          Apples; medium -- tart
   8      each          Herring fillets -- marinated
   2      teaspoons     Dill -- fresh or
     1/2  teaspoon      Dillweed -- dried

Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar.
Salad: Peel onions and cut into thin slices. Peel and quarter apples, 
remove cores and but into thin wedges. Blend onions and apples with sauce.
In a dish arrange herring and apple-onion mixture in layers. Cover tightly 
and marinate in refrigerator for 5 hours. Sprinkle with dill before 
serving.


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                    *  Exported from  MasterCook II  *

                             HOLY GUACAMOLE!

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Dips
                Appetizers                       Tex-Mex

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        Avocados
   1      medium        Onion -- chopped
   1      package       Taco seasoning
   2                    Garlic cloves -- minced
   2                    Celery stalk -- chopped
   2      tablespoons   Lemon juice
   1      medium        Tomato -- chopped
   2                    Jalapenos -- seeded & chopped
     1/2  teaspoon      Cayenne pepper
     1/2  teaspoon      Worcestershire sauce
     1/2  teaspoon      Tabasco hot sauce
   1      teaspoon      Horseradish

Peel and cut avocados in half lengthwise. Quarter one avocado half and 
place in food processor.  Coarsely process with remaining ingredients.

 Quarter and coarsely chop or mash remaining avocado.
Combine with processor mix, stirring only to mix.
Sprinkle top with lemon juice, cover and chill.


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                    *  Exported from  MasterCook II  *

                            Homemade Croutons

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Butter
   5      tablespoons   Light Oil
   2      each          Garlic cloves minced
   1      teaspoon      Oregano
   1      teaspoon      Thyme
   5      each          Day old bread

Melt butter in skillet then add oil.  Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes.
Fry slowly until lightly brown.


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                    *  Exported from  MasterCook II  *

                       Honey and Garlic Dressing 2

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Mayonnaise
     1/4  cup           Red wine vinegar
   3      tablespoons   Liquid honey
   2      each          Garlic cloves -- crushed
   1      tablespoon    Dijon mustard
   1      tablespoon    Worcestershire sauce
   1      teaspoon      Tabasco
   1      each          Salt and pepper to taste

Mix all the ingredients together with a wire whisk (remember this month is 
dedicated to exercise and diet) and allow to sit in the fridge overnight. 
Pour the dressing over a salad composed of iceberg lettuce, red and green 
pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 
portions


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                    *  Exported from  MasterCook II  *

                          Honey garlic dressing

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      each          Egg yolks
   4      cups          Olive oil
   1      tablespoon    Paprika
   1      tablespoon    Crushed black pepper
   1 1/2  tablespoons   Salt
   1      tablespoon    Fresh purred garlic
     1/2  cup           Honey
     3/4  cup           Tarragon
     3/4  cup           Red wine vinegar

In a large bowl, beat the egg yolks.  Slowly add the oil while whisking to 
make a basic mayonnaise.  It will work only if you add the oil very, very 
slowly at first. You can also use a food processor to make this dressing, 
but again, you must add the oil ever so slowly to get the desired 
consistency. Once the mayonnaise is made, add all the ingredients except 
the vinegars. Make sure the the dressing is well mixed and ingredients are 
evenly distributed throughout. Slowly stir in the tarragon vinegar and 
then the red wine vinegar, making sure that they are evenly blended.
This dressing must be stored in the fridge or it will spoil. Yield 5 cups


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                    *  Exported from  MasterCook II  *

                        HOT CHICKEN & APPLE SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Microwave

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      Paprika
     1/4  teaspoon      Pepper
   4                    (4 Oz.) Boned -- Skinned
                        Chicken Breast Halves -- Cut
                        Into Bite Size
   3      tablespoons   Unsweetened Apple Cider
   1      cup           Diagonally Sliced Carrots
   3      cups          (1/2 in.) Cubes Unpeeled
                        Granny Smith Apples (1 Lb.)
     1/2  cup           (2 Oz.) Gorgonzola
                        Cheese Divided
   2      teaspoons     Minched Shallots
   2      tablespoons   White Wine Vinegar
   4      cups          Torn Fresh Spinach

Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake 
To Coat.  Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45 
Seconds.  Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 
To 7 Min., Stirring Every 3 Min.  Drain Chicken & Set Aside.
in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
Microwave At High 2 Min.  Stir in Apples; Microwave At High 1 1/2 To 2 1/2 
Min. OR Until Apples Are Tender.  Drain, Reserving2 T. Apple Cider Mixture 
in Baking Dish.
Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set 
Aside.
Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish; 
Microwave At High 1 Min.  Drizzle Over Chicken Mixture With Remaining 1/4 
C. Cheese & Serve Warm.
About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T.
Cheese.
(Fat 6.  Chol. 76.)


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                    *  Exported from  MasterCook II  *

                      HOT POTATO AND BROCCOLI SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      each          Potatoes, medium -- peeled
   1      each          Bunch broccoli -- broken flore
     1/4  cup           Vegetable or salad oil
     1/4  cup           Lemon juice
     1/4  teaspoon      Garlic powder
     3/4  teaspoon      Salt
   1      teaspoon      Basil
     1/4  teaspoon      Liquid hot pepper sauce
   2      each          Green onions -- sliced

Cook potatoes until tender, then dice; cook broccoli until tender.
Keep both hot. Combine remaining ingredients. Bring to boil, stirring. 
Pour over the vegetables and toss gently. (May be served hot or cold.) 
Cal: 160, Fat: 2g.


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                    *  Exported from  MasterCook II  *

                       Hot Potato Salad With Bacon

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :0:40
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    potatoes -- 2 pounds
   1      cup           chopped onions
   3      tablespoons   fresh parsley -- chopped
   1      teaspoon      salt
     1/4  teaspoon      black pepper
     2/3  cup           vinegar
     1/3  cup           water
   1 1/2  teaspoons     sugar
   1                    egg
     1/3  cup           salad oil
                        bacon -- cooked to crisp

     1. Scrub potatoes and cook with skin on in enough water to cover. 
Cover pan and cook until tender, about 25-30 minutes. Drain potatoes and 
shake pan over low heat to dry potatoes. Peel and cut into about 1/4-inch 
pieces.
     2. Place in a large bowl and toss with the 1 cup chopped onions, 
chopped parsley, salt and black pepper.
     3. Combine 2/3 cup vinegar, 1/3 cup water and 1-1/2 teaspoon sugar in 
a small pan; heat to boiling.
     4. Place the egg into a small bowl and beat slightly with a wire 
whisk. Continue beating while slowly pouring in the vinegar mixture. 
Slowly pour in the salad oil, whisking constantly.
     5. Immediately pour this mixture over the warm potatoes and stir to 
coat evenly. Place the potatoes into a large skillet over low heat until 
heated throughout. Cook the bacon until crisp; drain, crumble and sprinkle 
over potatoes. Serve immediately.


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                    *  Exported from  MasterCook II  *

                      Hot Spinach and Mushroom Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:15
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        spinach
   2      tablespoons   corn oil
   4      ounces        mushrooms -- slice thin
   1      cup           onions -- diced
   4      teaspoons     lemon juice -- fresh
   4      teaspoons     white vinegar
   2      teaspoons     sugar
                        black pepper -- fresh ground
   2      tablespoons   yogurt -- plain, low-fat

Wash fresh spinach and remove all tough stems; drain well. In hot oil, 
saute mushrooms and onions until onions are wilted.  Add lemon juice, 
vinegar, sugar and pepper; mix well. Stir in spinach and cook only until 
spinach begins to wilt.  Remove from heat and stir in yogurt.  Serve 
immediately. Jo Anne Merrill, recipe from my personal files.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                        Imperial Valley Salad Bowl

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :0:15
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          Romaine lettuce
     1/2  cup           cheddar cheese, shredded
   2                    tomatoes
   3                    green onions
     1/2  cup           black olives -- chopped
     1/2  cup           jicama
     1/2  cup           alfalfa sprouts
     1/2  cup           beets -- sliced

     1. Wash, dry and tear romaine into bite-size pieces. Put into a salad 
bowl. Sprinkle half the shredded cheese evenly over greens.
     2. Prepare vegetables: chop tomatoes into bite-size pieces; slice 
green onions, using part of the green tops; cut jicama into thin strips; 
drain beets very thoroughly and cut into thin strips.
     3. Layer all the vegetables and then black olives and alfalfa 
sprouts. Sprinkle remaining cheese over top. 

Optional: 1/2 cup drained red kidney beans, chopped hard-boiled egg and 
some crisp croutons or broken corn chips placed on top of salad.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with "Creamy Avocado Dressing" in this cookbook.

NOTES : In the Imperial Valley area of California, vegetables grow 
       year-round and are the source of many of the vegetables that are 
       shipped all over the world. It is easy to find the ingredients for 
       a fresh and healthy salad at any time of the year in southern 
       California and surrounding areas.

                    *  Exported from  MasterCook II  *

                               Indian Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Indian                           Pasta
                Salads                           Sauces And Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Vinaigrette Dressing-----
     1/4  Cup           Olive Oil
   2      Tablespoons   White Wine Vinegar
   2      Tablespoons   Chives -- minced
   1      Teaspoon      Dry Mustard
                        Pepper
                        -----Salad-----
   1      Pound         Lean Pork -- cooked (in shreds)
   1                    Cucumbers -- * see note
   1      Teaspoon      Salt
   1      Cup           Macaroni -- uncooked
     1/4  Cup           Mayonnaise -- (Plus 2 Tbsp.)
   1 1/4  Teaspoons     Curry Powder

* peeled, cut lengthwise, seeded, and julienned.

Mix the dressing ingredients and marinate the pork in them for 1 hour.

Cook macaroni al dente, drain and cool.

Combine cucumber with salt and set aside for 30 minutes.  Rinse, drain
and pat dry, then combine with the pork, macaroni, mayonnaise, and curry
powder.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                    Indian Wells Lodge Salad Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         blue cheese -- crumbled
     1/2  teaspoon      salt
   1      quart         Wesson oil
   1      tablespoon    paprika -- heaping
   1 1/2  teaspoons     vinegar
   2      tablespoons   whole oregano

  Stir well and serve at room temperature. Makes one quart. From Indian 
Wells, California


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       ITALIAN ASPARAGUS RICE SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Main Dish
                Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Parmesan cheese
     1/4  cup           Italian-style breadcrumbs
   4                    Chicken breast halves -- - (boneless, skinles
   1      tablespoon    Olive oil
   6      cups          Torn spinach leaves -- - stems removed
   3      cups          Cooked rice -- cooled
                        (cooked in chicken broth)
   1      pound         Asparagus -- blanched
                        and cut into 1" pieces
   2                    Plum tomatoes -- sliced
     1/2  cup           Sliced red onion
     1/3  cup           Walnuts -- toasted
   2      tablespoons   Chopped fresh basil
     2/3  cup           Vinaigrette salad dressing

Combine cheese and breadcrumbs in a medium bowl.  Coat each chicken breast 
with breadcrumb mixture.  Heat olive oil in skillet over medium-high heat 
until hot.  Add chicken; cook and stir about 5 minutes until brown.
Remove chicken; place in large bowl.  Add spinach, rice, asparagus, 
tomatoes, onion, walnuts, and basil; toss well.  Just before serving pour 
dressing over salad; toss to coat.

 Each serving provides:
* 493 calories * 28 g. protein * 27 g. fat * 4 g. saturated fat * 37 g. 
carbohydrate * 4 g. dietary fiber * 51 mg. cholesterol * 781 mg. sodium 
 Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with 
permission from The USA Rice Council Electronic format courtesy of Karen 
Mintzias


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                      Italian Bean-And-Tomato Salad

Recipe By     : Cooking Light, Sept 1993, p. 106
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          romaine lettuce -- shredded
     1/2  cup           tomato -- seeded, coarsely
                         -- chopped, unpeeled
     1/2  cup           great northern beans, canned -- drained
     1/4  teaspoon      dried rosemary -- crushed
     1/4  teaspoon      pepper -- fresh-ground
   2      tablespoons   low sodium chicken broth
   2      tablespoons   balsamic vinegar
   1      teaspoon      olive oil

     Combine first 3 ingredients in a bowl; toss gently.  Combine rosemary
and next 4 ingredients; stir well.  Pour over lettuce mixture, and toss
gently.


                   - - - - - - - - - - - - - - - - - - 

NOTES : 106 calories per serving.

                    *  Exported from  MasterCook II  *

                             Jambalaya Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  Cup           Salad dressing, Italian
     1/2  Cup           Celery -- sliced
     1/2  Cup           Green pepper -- chopped
     1/4  Cup           Onion -- chopped
   1      Teaspoon      Thyme
     1/4  Teaspoon      Pepper, red -- ground
     1/4  Teaspoon      Salt
   1      Each          Garlic clove -- minced
   2      Cups          Rice -- cooked
     1/2  Cup           Ham -- cubed
   6      Ounces        Shrimp, tiny -- cooked
   1      Cup           Tomato -- chopped
   6      Each          Bacon slices -- crumbled

Combine first eight ingredients. Add remaining ingredients except bacon.
Chill and add bacon just before serving.


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 1307 274 685 999 1492 1239 0 620 1258 709 1373 1514 68

                    *  Exported from  MasterCook II  *

                      Janet's French Salad Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           vinegar
     3/4  cup           salad oil
     1/2  cup           sugar -- more or less
   1      can           tomato soup
   1      teaspoon      celery seed
     1/2  teaspoon      salt
   2                    garlic cloves
                        -minced or mashed
                        parsley -- optional

  Whisk together until thick! Janet Beebe   this is an old family recipe.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                      Jayne's Sesame Cucumber Salad

Recipe By     : Molly <MSPRADLEY@delphi.com>
Serving Size  : 1    Preparation Time :0:00
Categories    : Cucumbers                        Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    toasted sesame seeds -- 350°-5 minutes
   1      tablespoon    sugar
     1/4  teaspoon      salt
   1      teaspoon      cornstarch
   2      tablespoons   water
     1/2  cup           rice wine vinegar
   2      medium        cucumbers -- sliced thin or diced
     1/2  cup           finely chopped celery

Blend liquids and cook until mixture comes to a boil, cook one minute 
more.
Add sesame seeds and cool.  Sprinkle dressing over cucumbers and celery,
chill well.


                   - - - - - - - - - - - - - - - - - - 

NOTES : My mother-in-law serves this at yostinabe (don't hang me if I 
       grossly
       misspelled this!) dinners and it is a big hit.  It makes a smaller 
       amount
       than the delicious Japanese-style dressing on the list before.

                    *  Exported from  MasterCook II  *

                     Jeanette's Strawberry Jello Mold

Recipe By     : DDMmom
Serving Size  : 1    Preparation Time :0:00
Categories    : Bananas                          Nuts
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Jeanette's Strawberry Jello Mold -- see below

Soften 1 envelope plain gelatine in 1/4 cup
water.  Dissolve it and 2 packages (3 oz)
strawberry jello in 2 cups boiling water.
ADD:
1 large or 2 small packages frozen strawberries
1 small can crushed strawberries
1-2 diced bananas
1 cup fine chopped nuts (optional-daughter
disliked them so I left them out.)
FILLING:
1 cup sour cream(will use LandoLakes nofat)
1 package Dream Whip made up
Combine well.
METHOD:
Pour half of jello mix into mold and chill to
allow to become fairly firm.  Spread filling over jello and pour over that 
the rest of the jello. Allow to become very firm before unmolding- like 
overnight. (I have to confess that we were usually too
impatient, and it was a pretty amusing dish,
adding a little more hilarity to some occasions
than I thought absolutely necessary when I
attempted to unmold it.  Well it WAS pretty
funny to see pieces of it it sliding around the platter! But Jeanette's 
was always gorgeous, so it  can be done.  However, since we'll be having 
some non-family-members at the table this year,  I'm considering serving  
it from the bowl.   On the other hand, why mess with tradition?)


                   - - - - - - - - - - - - - - - - - - 

NOTES : This was very popular with my kids when
       they were small, and the adults liked it, too.
       I'm thinking of serving it at Thanksgiving dinner
       now that I have small grandsons at the table.

                    *  Exported from  MasterCook II  *

                  Jeff's Potato Salad With Beer Dressing

Recipe By     : Jeff Merrill of Redding, CA.
Serving Size  : 4    Preparation Time :0:45
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    potatoes
   1      teaspoon      mustard -- or brown
   1                    bacon slices
   1      tablespoon    chopped onions
   1                    celery stalks -- chopped
   2      teaspoons     salt
   1      tablespoon    margarine
   2      teaspoons     flour
   1      tablespoon    sugar
   1      cup           beer
     1/2  teaspoon      Tabasco sauce
   2      tablespoons   fresh parsley -- chopped

     Boil potatoes until just tender. Peel and slice.
     Fry bacon until crisp. Break into small pieces and mix with onion, 
celery and salt; set aside. Stir melted butter and flour in a small 
saucepan until blended. Add mustard and sugar. Slowly stir in beer and 
Tabasco sauce. Bring to a boil, stirring constantly. Pour over potatoes. 
Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon 
mixture; toss gently and serve.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Justin's Tuna Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      each          Eggs, hard-boiled -- chopped
   2      tablespoons   Mayonnaise
   2      tablespoons   Dill relish (heaping)
   1      teaspoon      Louisiana hot sauce
   2      teaspoons     Poupon mustard
   1      each          6 1/2 oz can tuna -- drained

Combine eggs and dill relish.  Add the rest of the ingredients, except 
tuna, and mix really well.  Then add tuna. If the mixture is dry, add some 
more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers 
before dinner.  GOOD! From Justin Wilson's "Outdoor Cooking With Inside 
Help"


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                Kalter Kartoffelsalat (Cold Potato Salad)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      each          Potatoes -- Large *
                         -- Boiling Water
     1/2  teaspoon      Salt
   1      each          Onion; Medium -- Minced
   3      tablespoons   Vinegar
     1/2  teaspoon      Mustard -- Prepared
   1      teaspoon      Sugar
   2      teaspoons     Dillseed

*  Potatoes should be peeled and quartered.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ 
In medium saucepan cook potatoes in boiling salted water until tender. 
Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and 
minced onion; toss gently.  In small saucepan bring the 3/4 cup potato 
water to a boil; pour over potatoes and onion. Keep at room temperature 
for 2 to 3 hours.
Stir in vinegar, mustard, sugar, and dillseed.
Potato salad will be creamy.  Serve at room temperature.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                               KFC COLESLAW

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Cabbage -- shredded
     1/4  cup           Sugar
   1      cup           Carrots -- shredded
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/2  cup           Milk
   1      cup           Mayonnaise
     1/2  cup           Buttermilk
     1/2  teaspoon      Celery seed
   2      drops         Tabasco -- or to taste
   3      tablespoons   Onions -- dry minced

Slice cabbage paper thin, and toss lightly with sugar, shredded carrots. 
Sprinkle with salt and pepper and drench it all with milk. Cover and 
refrigerate for about 15 minutes.  Meanwhile, combine mayonnaise (not 
salad dressing), buttermilk, celery seed, Tabasco and minced onion.

 Mix well with cabbage mixture.

 Refrigerate again at least an hour before serving.

 Drain some of the dressing first and serve it separately at the table. It 
keeps for 24 hours only!!


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                         LEMON CHICKEN ASPARAGUS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetables
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Boneless chicken breasts
   1      tablespoon    Fresh lemon juice
   1      teaspoon      Salt -- optional
     1/2  teaspoon      Pepper -- fresh ground
     1/2  teaspoon      Grated lemon zest
     3/4  pound         Fresh asparagus -- trimmed
   1      tablespoon    Olive oil
   2      teaspoons     Seasoned dry bread crumbs
   4                    Slices low-fat turkey ham
   8                    Lemon slices -- for garnish

In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and 
lemon zest. Toss to mix. On a large flat plate, coat the chicken with the 
seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over 
medium-high heat. Add the chicken and cook, turning once, until golden 
brown outside and white throughout (but still juicy--about 5-7 minutes).
Place chicken on a serving platter. Meanwhile, steam the fresh asparagus 
for approx. 5-7 minutes. When done, season the asparagus with the 
remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. 
Wrap each asparagus bundle with a slice of the turkey "ham" and place on 
top of chicken. Garnish with lemon slices. Judy Garnett,pjxg05a Raleigh,NC 
Adapted from Low-Fat Low-Salt Healthy Chicken Calories: 191, Total Fat 
6gm, Saturated Fat 1gm


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              Lemon Coleslaw

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Coleslaw                         Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Mayonnaise
     1/2  cup           Sour cream
     1/4  cup           Fresh lemon juice
   2      tablespoons   Dijon mustard
   2      tablespoons   Olive oil
   2      tablespoons   Sugar
   1      tablespoon    White wine vinegar
   1      tablespoon    Prepared horseradish
   1      teaspoon      Salt
     1/2  teaspoon      Celery seeds
     1/2  teaspoon      Pepper
   8      cups          Shredded cabbage (about 1 1/
     1/2  each          Red bell pepper (cut into ma
     1/2  each          Green bell pepper (cut into
     1/4  each          Red onion (cut into matchsti
   1      each          Carrot -- shredded
   2      tablespoons   Chopped fresh parsley
   2      teaspoons     Grated lemon peel

Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing 
until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, 
onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                        Lemon-Cherry Layered Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 10   Preparation Time :3:00
Categories    : Holiday                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        cherry or raspberry gelatin mix
   1      cup           boiling water
  21      ounces        cherry pie filling
   3      ounces        gelatin -- lemon
   1      cup           boiling water
   3      ounces        cream cheese
     1/3  cup           mayonnaise
   8      ounces        crushed pineapple
   1      cup           marshmallows -- optional
   2      tablespoons   nuts -- chopped
     1/2  cup           heavy whipping cream

     Dissolve raspberry or cherry gelatin in 1 cup boiling water. Stir in 
the cherry pie filling. Pour into a 10-inch deep-dish pie plate. Chill 
until thickened partially. Dissolve lemon gelatin in 1 cup boiling water. 
Beat the cream cheese and mayonnaise together and stir in the unchilled 
lemon gelatin mixture to this. Blend in the undrained pineapple.
     Whip 1/2 cup whipping cream until soft peaks form. Fold into lemon 
mixture and add the marshmallows if desired. Spread this mixture on top of 
the cherry pie mixture that has been chilling. Sprinkle the chopped nuts 
over top and let chill until completely set.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : A pretty salad for Thanksgiving or Christmas dinner.


Nutr. Assoc. : 2552 0 0 0 0 0 0 0 0 0 0

                    *  Exported from  MasterCook II  *

                           LEMONY CHICKEN SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-Cal                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           Low-sodium chicken broth
                        (13 3/4 oz)
   2      each          Pkg of Jell-O Lemon gelatin
                        (sugar free -- 4 serving size)
   1      cup           Cold water
   1      can           Crushed pineapple  -- undrained
                        (in unsweetened juice)
   2      tablespoons   Lemon juice
     1/2  teaspoon      Dried tarragon leaves
                        (crushed)
                        Dash of white pepper
   1 1/2  cups          Cubed cooked chicken breast
     1/2  cup           Chopped parsley
     1/4  cup           Chopped red pepper

Bring chicken broth to a boil in small saucepan. Completely dissolve 
gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and 
white pepper. Refrigerate until slightly thickened.

 Stir in chicken, celery and red pepper. Spoon into 4 individual plastic 
containers or serving dishes. Refrigerate until firm, about 2 hours.

 DIABETIC EXCHANGE(per serving): 2 lean meat, 1 vegetable; also 160 
calories, 45mg cholesterol, 450mg sodium, 3gm fat, 11g carbohydrate, 22g 
protein.

 Lifted from the JELL-O Sugar free cookbook


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                               Lentil Salad

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :1:00
Categories    : Beans                            Salads
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           fresh lemon juice
     2/3  cup           olive oil
   1      teaspoon      Italian seasoning
   1      clove         garlic -- mashed
   2      cups          dried lentils
     1/2  cup           diced celery
   2      whole         red ripe tomatoes -- chopped

     Whisk together lemon juice and olive oil. Beat in Italian seasoning 
and garlic.
     Wash lentils and boil in a quart of water until barely tender, about 
30 minutes. Drain. While warm, toss with lemon dressing. Cool to room 
temperature. Add celery and tomatoes. Serve immediately or chill and serve 
cold.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                         Leslie's Cranberry Salad

Recipe By     : LoisO43779
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      bag           fresh cranberries -- chopped
   2      cups          sugar
   2      envelopes     plain gelatin
   1      large         container Cool Whip
   1      can           crushed pineapple -- drained

Chop berries in food processor, but do not pulverize them.  Mix berries 
with
sugar, 1 1/2 envelopes gelatin and  drained pineapple. Combine well and 
let
stand at least an hour to allow for the juices to mellow, sugar to 
dissolve
and gelatin to thicken.  Fold in Cool Whip gently but thoroughly.  If 
fruit
settles to bottom of the bowl, add remaining gelatin.  Judge the amount of
sugar by the tartness of the berries.


                   - - - - - - - - - - - - - - - - - - 

NOTES : This is a beautiful pink cranberry accompaniment for Thanksgiving 
       and should travel very well.  (you could take the Cool Whip 
       separately and assemble it when you arrive ..

                    *  Exported from  MasterCook II  *

                  Lettuce Wedge With Poppy Seed Dressing

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           Vinegar -- White
   1 1/2  tablespoons   Onion Juice
     1/2  cup           Sugar
   1      teaspoon      Mustard -- Dry
   1      teaspoon      Salt
   1      cup           Vegetable Oil
   2      tablespoons   Poppy Seeds
                        Iceberg Lettuce -- Head Of

In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and 
salt.  Stir vigorously by hand or with electric mixer set on low.
Whisking constantly, pour in oil in a slow thin stream, and continue to 
beat until dressing is smooth and thick.  Stir in poppy seeds. Cut lettuce 
into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of 
the dressing or to taste.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                      LIGHTER CHICKEN WALDORF SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Chicken
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Roasted chicken breast (2
                        Boneless -- skinless halves)
   1      medium        Granny Smith apples -- cored
                        And diced in 1/2-inch pieces
   1                    Rib celery -- finely minced
   1                    Ripe mango -- peeled and diced
   2      tablespoons   Minced -- candied ginger *
     1/3  cup           Light mayonnaise
     1/3  cup           Nonfat sour cream
   2      tablespoons   Lime juice
   2      tablespoons   Mango chutney
   1      teaspoon      Grainy mustard
   3      tablespoons   Coarsely chopped walnuts
   2      tablespoons   Minced fresh mint

1. Dice the cooked chicken.  Combine with the apple, celery, mango and 
candied ginger.
2. In a medium bowl, combine the mayonnaise, sour cream, lime juice, 
chutney and mustard; mix well.  Add to the salad, mixing well.  Cover and 
refrigerate until ready to serve.
3. Just before serving, stir in the chopped walnuts and mint.
Note: Waldorf salad is typically chock full o' fat; this one has some fat, 
but less fat than the traditional recipe.
* Candied or sugared ginger can be found in the Asian section of major 
supermarkets.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Lime Velvet Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Londontowne

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Lime Jello
   1      cup           Boiling water
   3      ounces        Pkg cream cheese
     2/3  cup           Crushed pineapple -- w/juice
     1/2  cup           Celery -- chopped fine
     1/4  cup           Chopped nuts
     1/2  cup           Heavy cream -- whipped
                        Cherries (optional garnish)

Dissolve gelatin in boiling water. Add chunks of cream cheese. Using 
mixer, beat at medium speed until well blended. Chill until slightly 
congealed. Add pineapple, celery and nuts. Fold in whipped cream.
Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with 
cherries if desired. Mrs. John P. Elberti


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Lime-Cilantro Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           olive oil
                        juice of 1 lime
   4                    garlic cloves
                        -peeled, ends removed
     1/2  cup           cilantro -- wash, dry
                        fresh ground black pepper
     1/4  teaspoon      sugar -- to taste
     1/8  teaspoon      salt -- to taste

In a food processor fitted with a metal blade, combine the olive oil, lime 
juice, garlic, cilantro leaves, and black pepper. Process until smooth.  
Add sugar and salt to taste.  Makes 1/2 cup.     Chef Pete


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                   Liza Minnelli's Salade de Provence *

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PATTI - VDRJ67A-----
   2      cups          Frozen corn
   1      medium        Pink grapefruit
   1      cup           Hearts of palm
     1/2  pound         Fresh mushrooms
   1      teaspoon      Dijon mustard
     1/2  teaspoon      Salt
     1/4  teaspoon      Fresh ground black pepper
   2      tablespoons   Red wine vinegar
     1/3  cup           Safflower oil

Thaw corn to room temperature. Over moderate heat, cook corn until tender. 
Drain and set aside. Peel and remove white pith from the grapefruit. 
Separate sections; cut each section in half and pat dry with paper towels. 
Cut the hearts of palm into thin slices.
Wipe the mushrooms clean. Trim the ends and slcie very thinly. In large 
salad bowl, combine mustard, salt, pepper and vinegar; stir until 
everything has dissolved. Slowly pour in the oil, whisking constantly 
until smooth. Attractively arrange the grapefruit and veggies in the bowl. 
Bring to table and toss just before serving.

 FROM: Lifestyles of the Rich & Famous Cookbook.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Louise's Potato Salad

Recipe By     : RUBYdakoda@aol.com
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        My potato salad

9 new red potatoes,in bite sized pieces.  Wash
    well but leave unpeeled.  Take out little black dirt spots.
2 medium sized white onions chopped small. (Buy flat onions, sweeter)
8 slices cooked and crumbled bacon
1 whole package chopped fresh chives (1/2 cup chopped) 1 whole package 
fresh dill (about 1/2 cup chopped)
DRESSING....make separately 3/4 cup good mayonaise  (I use Best Foods)
3/4 cup sour cream (low fat is okay)
3 eggs hardboiled
8 dashes of Worcestershire sauce
1 level teaspoon Allspice
1/4 teaspoon chili powder
1/2 teaspoon dried dill
1 tablespoon dried chives
Sweet hungarian paprika to sprinkle over top
1. Prepare and cook the potatoes until just tender, drain & set aside
    to cool.
2. Place the cooled potatoes in a large mixing bowl and add the crumbled   
  bacon, onions, fresh chives and fresh dill.
3. Mix the mayo and sour cream in food processor or blender. Add the
   Worcestershire, allspice and chili powder dried dill and dried chives.  
  Add the hardboiled eggs and whip together at high speed for a fluffly
   dressing.   Add freshly ground pepper and salt to taste.
4. Fold into the potatoes.
Put into a serving dish and sprinkle with paprika.  I serve lots of thinly
   sliced radishes around the side of the dish.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Posted on Kitmailbx by RUBYdakoda@aol.co

                    *  Exported from  MasterCook II  *

                     Low-Calorie Buttermilk Dressing

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Salads                           Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Lowfat cottage cheese
   1      cup           Buttermilk
   1      tablespoon    Red wine vinegar
   2      tablespoons   Parsley -- chopped
  10      milliliters   Garlic -- chopped
     1/4  teaspoon      Salt

In blender or food processor, mix cottage cheese until smooth. Add 
remaining ingredients and blend.
Makes about 3 cups dressing for green salads. Will keep in refrigerator 
for 2 weeks. Nutrition Analysis per serving: 18 cal; 3gm pro; 1gm carb; 
trace fat; 110mg sod; 1mg chol. Serving Size: 2 Tablespoons


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Macaroni Medley Salad

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Low Fat                          Main Dish
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Buttermilk
     3/4  cup           Fat-free mayonnaise
   2      tablespoons   Fresh dill, chopped -- or 1 ts
                        dill
   4      cups          Cooked rotini pasta -- cooled
  15      ounces        Canned kidney beans -- drained
                        rinsed
  10      ounces        Frozen green beans, cooked -- drained and cooled
   8      ounces        Fat-free cheddar cheese -- Healthy Choice, cube

Mix together buttermilk, mayonnaise and dill.  Pour over combined pasta, 
beans and cheese; mix lightly.
Chill. 16 Servings Per serving: 114 calories, 9 g protein, 20 g 
carbohydrates, .5 g fat, 3 mg cholesterol, 210 mg sodium


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                    *  Exported from  MasterCook II  *

                          MACARONI SALAD FOR 100

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Pasta
                Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    To 6 lbs. fully cooked ham -- cubed
   5                    To 6 lbs. macaroni -- cooked
                        drained
   3      pounds        Shredded cheddar cheese
   2                    Bags (20 oz. ea.) frozen -- peas, thawed
   2      bn            Celery -- chopped (about 12
					
   2      large         Onions -- chopped (2 to 2 1/2
					
   2      cans          (5 3/4 oz. ea.) pitted ripe -- olives,
                        Drained and sliced
                        DRESSING:
   2      quarts        Mayonnaise
   8      ounces        Western or French salad -- dressing
     1/4  cup           Vinegar
     1/4  cup           Sugar
   1      cup           Light cream
   1 1/2  teaspoons     Onion salt
   1 1/2  teaspoons     Garlic salt
   1      teaspoon      Salt
   1      teaspoon      Pepper

SALAD:

 Combine all salad ingredients.  Combine all dressing ingredients; pour 
over the salad mixture and toss.
Refrigerate.

 From:  "Taste of Home" Magazine, submitted by Judy Dupree Posted by: 
Debbie Carlson (PHHW01A) - Prodigy


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                    *  Exported from  MasterCook II  *

                MAI FUN CHICKEN SALAD WITH HOISIN DRESSING

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----HOISIN DRESSING-----
   3      tablespoons   Rice vinegar
     1/4  cup           Salad oil
   1      tablespoon    Hoisin sauce
   2      teaspoons     Sesame seeds
   2      teaspoons     Minced fresh gingerroot
                        -----SALAD-----
                        Napa/Savoy cabbage leaves
   2      cups          Mai fun *
   1      cup           Finely shredded carrots
   2                    Lg cooked chicken breasts*
     1/2  cup           Sugar snap peas **
                        Vegetable garnishes ***

*Note: Mai fun should be prepared according to package directions.
*Chicken breasts should be skinned, boned and cut into thin slices.
**Snap peas should be blanched and chilled.
***Suggested vegetable garnishes: Japanese or regular cucumber slices, 
straw mushrooms, carrot flowers.
Combine vinegar, oil, hoisin sauce, sesame seeds and gingerroot in jar 
with lid. Cover and shake well. Chill. Meanwhile, to make salad, for each 
serving, line plate with cabbage leaves and over them arrange layer of mai 
fun. Then arrange shredded carrots, chicken slices, sugar snap peas and 
vegetable garnishes on plates as desired. Shake dressing again and pass at 
table.


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                    *  Exported from  MasterCook II  *

                      Mandrin orange and green salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Med bowl of mixed greens
   1      each          Large can of mandrin oranges
     1/2  cup           Chopped pecans
                        -----GARNISH-----
   1      each          Purple onion rings
                        -----DRESSING-----
     1/3  cup           Wine vinegar
     1/2  cup           Sugar
   1      cup           Salad oil
   1      teaspoon      Salt
   1      teaspoon      Dry mustard
   2      tablespoons   Water

For mixed greens use leaf romaine and regular.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Maple Leaf Dressing

Recipe By     : Alliette Ziolkowski
Serving Size  : 12   Preparation Time :0:10
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           vinegar
   1 1/2  cups          oil
   2      tablespoons   worcestershire sauce
   1      teaspoon      salt
   1 1/2  teaspoons     pepper -- crushed
   1      tablespoon    dry mustard
     1/2  cup           sugar
   1      can           tomato soup
   1      piece         garlic -- diced

MIx together and let stand for 1 day before using


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                    *  Exported from  MasterCook II  *

                        Marinated Three-Bean Salad

Recipe By     : Unknown
Serving Size  : 10   Preparation Time :0:45
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         green beans -- Blanched
   1      pound         wax beans -- Blanched
     2/3  cup           salad oil
     1/3  cup           red wine vinegar 
   1      tablespoon    sugar
   1 1/2  teaspoons     salt
   1      teaspoon      rosemary
   1      teaspoon      dry mustard
     1/4  teaspoon      pepper -- grated
   2      cans          red kidney beans -- 15 oz cans

blanch beans, in bolw wisk oil, vinegar and spices. add beans and cover, 
refridgerate for at least 6 hours.


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                    *  Exported from  MasterCook II  *

                            Marinated Veggies

Recipe By     : Umamagi30
Serving Size  : 1    Preparation Time :0:00
Categories    : Marinades                        Salads
                Peppers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           French Style Green Beans -- drained
   1      can           Shoepeg Corn-drained
   1      can           Baby Peas -- drained
   1      cup           chopped celery
   1      cup           diced onion
   1      cup           diced bell peppers
   1      small jar     pimentos
                        MARINADE
     2/3  cup           sugar or artificial -- sweetener
     2/3  cup           white vinegar
     1/3  cup           lite oil -- (your choice)
   1      tsp           salt
   1      tsp           celery seed

Mix marinade and add veggies, let set at least four hours, overnight is 
best.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Here is a recipie I use a lot during the holidays when you need to 
       bring food that will be sitting out for several hours, plus it it 
       seems to be a welcome
       relief from the usual potluck fare.

                    *  Exported from  MasterCook II  *

                         Market Salad With Capers

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Sm            Tomato -- diced
   1      Ear           Corn
   2      Med           Red Potatoes -- cooked
   2      Tsp           Capers -- drained
     1/4  Tsp           Paprika
   2      Tbsp          Olive Oil
     1/2  Tbsp          Red Wine Vinegar
                        Salt And Pepper -- to taste

Peel potatoes if desired. Dice.  Cook corn and remove from cob.  Combine 
tomato, corn, potatoes, and capers in salad bowl. Stir together paprika, 
oil, vinegar, salt, and pepper in small bowl.  Pour over vegetables and 
toss well.  Let stand 5 minutes for flavors to blend.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                        MARLBORO COUNTRY GUACAMOLE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Tex-Mex
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Large ripe avocado (about 8
     1/4  cup           Finely chopped onion
   1      tablespoon    Seeded and finely chopped pi
   1      tablespoon    Lemon juice
     1/4  teaspoon      Salt

Peel, pit and mash avocado; add remaining ingredients and mix thoroughly. 
Makes about a cup.* From "Famouse Chili Recipes From Marlboro Country".
We like to put a little chopped fresh onion in our guacamole too.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                             Mayfair Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    to 4 cloves garlic
     1/2  medium        onion
   1      stalk         celery
   2      cups          oil
     1/4  cup           prepared mustard
     1/2                whole black peppercorns -- or more
   3                    eggs
   1      ounce         anchovies -- or 2 oz
   1      tablespoon    Accent seasoning mix

  Blend in Blender   makes 4C  Every St. Louis cook has this recipe.  It's 
the best!  I believe it got its name from the restaurant in the Mayfair 
hotel in downtown St. Louis  Rita Harris


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                   MEDITERRANEAN GRILLED CHICKEN SALAD

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads                           Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  pound         (2 medium) potatoes -- - cut into 3/4-inch 
   4      ounces        Mushrooms -- halved
   4      ounces        Green beans; halved -- steamed until crisp-
                        -----VINAIGRETTE-----
     1/4  cup           Olive oil
   2      tablespoons   White wine vinegar
   1                    Garlic clove -- minced
   2      teaspoons     Minced fresh tarragon -- OR..
     3/4  teaspoon      Dried tarragon
   2      teaspoons     Dijon-style mustard
     1/4  teaspoon      Sugar
     1/4  teaspoon      Salt
     1/8  teaspoon      Pepper
   2                    Chicken breast halves -- - (boned and skinned
                        (about 6 ounces each)
     1/4  cup           Chopped red onion
                        Halved cherry tomatoes -- - for garnish

In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches 
boiling water until tender, about 15 minutes; drain.
Meanwhile, make vinaigrette:  In bowl whisk together all vinaigrette 
ingredients.  Place potatoes, mushrooms and beans in separate piles in 
large shallow dish; drizzle with 1/3 cup of the vinaigrette to coat.  
Cover; let stand 15 minutes.  Heat broiler.  Meanwhile, in bowl add 
chicken to the remaining vinaigrette; cover and let stand 15 minutes.  
Remove chicken from vinaigrette (discard vinaigrette); broil 4 to 5 inches 
from heat source about 8 minutes until juices run clear when chicken is 
pierced, turning once.  To serve, slice chicken breasts and arrange on 4 
plates with potatoes, mushrooms and beans, dividing equally.  Sprinkle 
with onion and garnish with cherry tomatoes.

 Menu:  Garlic Bread, Tangerines or Melon Wedges 
 Nutritional Information Per Serving:  540 calories; 31 g fat; 70 mg 
cholesterol; 410 mg sodium; 36 g carbohydrate; 5 g fiber; 31 g protein.

 Source: The Potato Board <recipes@potatoes.com>


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                    *  Exported from  MasterCook II  *

                            MEXICAN BEEF SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Meats
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Beef top round steak
     1/2  teaspoon      Unseasoned meat tenderizer -- instant
   3      tablespoons   Vegetable oil
   3      tablespoons   Vinegar
     1/2  teaspoon      Salt
     1/4  teaspoon      Ground cumin
     1/4  teaspoon      Dried oregano -- crushed
     1/8  teaspoon      Garlic powder
     1/8  teaspoon      Ground red pepper
   1      can           Yellow hominy -- drained
          16            ounce can
   1                    Small onion -- sliced
                        separated into rings
   1                    Green pepper -- sliced into rings
     1/3  cup           Sliced pitted ripe olives
   4      cups          Torn lettuce
     1/2  cup           Halved cherry tomatoes
                        Lettuce leaves
     1/2  cup           Monterey Jack cheese (2 oz) -- finely grated

Partially freeze meat.  Slice meat across the grain into bite-size strips. 
 Sprinkle meat tenderizer over meat.  In a 1 1/2-quart microwave-safe 
casserole, combine beef and 1 tablespoon oil.  Cover with waxed paper.  
Cook on high (100 percent) power 3 to 5 minutes or until meat is done, 
stirring every 2 minutes.  Remove meat, reserving drippings in dish.
Add remaining 2 tablespoons oil to drippings.  Stir in vinegar, salt, 
cumin, oregano, garlic powder and red pepper.  Cook, uncovered, on high 
power about 30 seconds or until bubbly.  Add meat, hominy, onions, green 
pepper and olives.  Toss gently to coat.
In a large mixing bowl, combine meat mixture, torn lettuce and tomatoes.  
Toss gently to coat.  Spoon mixture onto lettuce-lined plates.
Sprinkle with cheese.  Makes 4 to 6 servings.
NUTRITIONAL INFORMATION PER SERVING:
335 calories; 20 grams fat; 22 grams protein; 18 grams carbohydrates; 872 
milligrams sodium; 517 milligrams potassium.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                         Mexican Green Bean Salad

Recipe By     : Elizabeth Powell
Serving Size  : 4    Preparation Time :1:00
Categories    : Mexican                          Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         green beans
     1/2  cup           olive oil
   2                    jalapeno peppers -- seeded and chopped
   1      tablespoon    vinegar
   2      tablespoons   lemon juice
   1      tablespoon    onion -- minced
   1      tablespoon    parsley -- minced
   1      tablespoon    fresh cilantro -- minced

     Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk 
together other ingredients and pour over warm green beans. Allow to 
marinate at least 1/2 hour. Serve at room temperature or chilled.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           MEXICAN PASTA SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Pasta
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    (3 Oz.) Boneless Skinned
                        Chicken Breasts
   1      teaspoon      Ground Cumin
   1      teaspoon      Vegetable Oil
     1/2  cup           Water
     1/4  tablespoon    Chili Powder
     1/2  teaspoon      Chicken Bouillon Granules
   1      small         Ripe Avocado Chopped
   1      cup           Fresh Cilantro
   3      tablespoons   Lime Juice
     1/4  cup           Green Onions
   1      large         Jalapeno Pepper Chopped
  10      milliliters   Garlic
   6      ounces        Uncooked Fettucine
     1/2  cup           Shredded Zucchini
     1/4  cup           Sliced Black Olives
   2      tablespoons   Chopped Tomatoes
                        Fresh Cilantro Leaves
                        (Optional)

Sprinkle Chicken With Cumin & Chili Powder.  Heat Oil in A Medium Skillet; 
Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water & 
Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done.
Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill 
Chicken.
Bring Broth To A Boil & Cook Until Reduced To 1/4 C. Remove From Heat & 
Cool.  Strain Broth Through A Sieve & Pour Into Processor. Add Avocado, 
Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Process Until Smooth.
Cook Fettuccine According To Package Directions.  Drain.  Rinse Under Cold 
Water & Drain Again.   Combine Fettuccine & Half Of Avocado Mixture; Toss 
Well. Place in Center Of A Serving Platter. Arrange Zucchini Around 
Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips & 
Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado 
Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish 
With Fresh Cilantro Leaves If Desired.
(Fat 13.1.  Chol. 54.)


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                    *  Exported from  MasterCook II  *

                          Minted Cucumber Salad

Recipe By     : Elizabeth Powell
Serving Size  : 8    Preparation Time :0:40
Categories    : Salads                           Vegetables
                Healthy And Hearty               Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      large         cucumbers
     1/2  teaspoon      salt
   2      cups          plain yogurt
   2      teaspoons     rice wine vinegar
     1/8  teaspoon      white pepper
     1/2  teaspoon      sugar
     1/4  cup           fresh mint -- chopped
   2      tablespoons   fresh parsley -- chopped

     Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain 
for half an hour.
     Line a sieve with a coffee filter. Pour yogurt in and allow to drain 
for half an hour. In a glass or pottery serving bowl, combine yogurt with 
remaining ingredients. Stir in cucumber. Cover and refrigerate if not 
served at once.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve chilled or at room temperature.


                    *  Exported from  MasterCook II  *

                            Minted Melon Mold

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Boiling Water
   3      ounces        (1 pk) Lemon Flavor Gelatin
   3      ounces        (1 pk) Lime Flavor Gelatin
     3/4  cup           Lime Juice
     1/2  cup           Cold Water
     1/8  teaspoon      Peppermint Extract
   2      cups          Melon Balls *
                        Lettuce Leaves
                        Coconut Cream Dressing
                        Garnishes **

*      Melon balls can include things like Cantaloupe, or Honeydews, etc. 
**     Garnishes can be mint leaves and more melon balls.
~------------------------------------------------------
~------------------ In medium bowl, pour boiling water over gelatins; stir 
until dissolved. Add lime juice, cold water, and extract; chill until 
partially set.
Fold in mellon.  Por into lightly oiled 5-cup ring mold. Chill until set, 
about 3 hours or overnight.
Unmold onto lettuce.  Serve with Coconut Cream Dressing; carinsh with mint 
leaves and/or melon balls, if desired.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Minted Pasta Salad

Recipe By     : Chicago Tribune, May 19, 1994
Serving Size  : 4    Preparation Time :10:00
Categories    : Salads                           Herbs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          pasta  -- small:orzo,shells,zi
                        Salt
     1/3  cup           olive oil  -- light
   2      tablespoons   red wine vinegar
     1/2  cup           fresh mint leaves  -- chopped
   1      teaspoon      fresh oregano  -- chopped
   2      cloves        garlic  -- minced
                        Freshly ground pepper to taste

1. Cook pasta in boiling salted water according to package directions 
until al dente; drain well. 2. Mix oil, vinegar, herbs, garlic, salt and 
pepper in a serving bowl. Add pasta and toss gently. Serve warm or at room 

temperature.


                   


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                    *  Exported from  MasterCook II  *

                            Mixed Green Salad

Recipe By     : mnh@catfish.ocpt.ccur.com (Michele Hardy)
Serving Size  : 6    Preparation Time :0:00
Categories    : Salad Dressings                  Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      C             Assorted Salad Greens -- to 14 C, Boston, red
                         -- leaf, romaine, etc.
   2                    Nectarines -- slic in wedges
     1/3  C             Walnuts -- toasted, *

                        Balsamic Vinaigrette:
     2/3  C             Olive Oil
   2      Tbsp          Balsamic Vinegar
     1/4  C             Orange Juice
   1      Tbsp          Dijon Mustard
   1      Clove         Garlic -- mashed
     1/4  Tsp           Salt
                        Black Pepper -- to taste

A colorful array of greenery tossed with a savory balsamic vinaigrette.
Whenever nectarines are available, especially during the summer season,
I slice up 2 of the succulent fruits and add them to the salad.  They
lend a delightfully refreshing touch. This recipe won 1st prize in a
salad contest run by a Boston area newspaper.

1. Choose at least three of the varied salad greens - I usually select
   Boston and red leaf as my base and add two other types for their
   color and flavor.
2. Wash the greens, pat dry, and pile them into a large salad bowl.
   Adorn the greenery with the fruit and toasted walnuts.
3. Beat together the oil, vinegar, orange juice, mustard, garlic, salt,
   and pepper in a bowl.
4. Pour the dressing over the greenery and toss well to coat evenly.
   Present at once.

6 portions

Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)


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                    *  Exported from  MasterCook II  *

                          Mock Hard-Cooked Eggs

Recipe By     : Butter Buster -The Cookbook by Pam Mycoskie
Serving Size  : 2    Preparation Time :0:00
Categories    : Eggs                             Salads
                Vegetarian                       Fatfree

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      Oz            Egg Beaters. 99% Egg Substitute -- or substitute

In an 8" skillet, pour Egg Beaters, or substitute.  Cover tightly; cook 
over low heat 10 min or until just set.  Remove from heat; let stand, 
covered for 10 min.  Remove from skillet and cool completely.  Chop and 
use in your favorite egg salad recipe or sprinkle over salads or 
casseroles.


                   - - - - - - - - - - - - - - - - - - 

NOTES : MAKES:  1 Cup chopped mock eggs
       
       Cal  53.5
       Fat 0 g
       Carbs  2.1 g
       Protein  10.7 g
       Sodium  171 mg
       Dietary Fiber  0 g
       CFF 0%

                    *  Exported from  MasterCook II  *

                           Mos' Nilly Guacamole

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Large avocado
   2      teaspoons     Lea & Perrins
   1      each          Clove garlic
   1      tablespoon    Salt
   4      ounces        Feta cheese
   2      tablespoons   Olive oil
   1      tablespoon    Poupon or creole mustard
   1      tablespoon    Lemon juice
   2      tablespoons   Wine vinegar
     3/4  cup           Chopped parsley or cilantro
   2      teaspoons     Louisiana hot sauce
   1      cup           Chopped tomatoes
                        Lettuce -- as bed for serving

Mash garlic with salt to make a gritty paste, Add avocado and mash some 
more.  Pour lemon juice over avocado so that it will keep its color. Stir 
well.
Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins 
Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard.
Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped 
tomatoes and parsley.  Stir well and serve over lettuce. This is also good 
for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking 
With Inside Help"


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                    *  Exported from  MasterCook II  *

                 Mr. Food's British Pepper Salad- 9/27/95

Recipe By     : Source: WKBWTV
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --Heart4Hom@aol.com--
   4                    green bell peppers -- cored/in 8 chunks
   4                    red bell peppers -- cored/in 8 chunks
     1/8  cup           Worcestershire sauce
   1 1/4  cups          ketchup
   1      can (6oz)     black olives -- (pitted), drained
   1      clove         garlic -- crushed

Fill a 2-quart saucepan three quarters full with water; bring to a boil
then reduce the heat to medium.  Add the peppers and stir gently once.  
After
2-3 minutes, when the peppers are still quite firm and just beginning to
soften, remove them from the saucepan, draining any excess water.  In a
medium-sized bowl, combine the remaining ingredients.  Add the peppers and
toss to coat.  Cover and chill for 1 hour or until ready to serve.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Mr. Food says: "This will keep in the refrigerator for up to 1 
       week, unless it's
       gobbled up before then!"
       
       Yield:  4-6 servings

                    *  Exported from  MasterCook II  *

                     Mr. Food's Taco Salad- 11/29/95

Recipe By     : Source: WKBWTV
Serving Size  : 12   Preparation Time :0:00
Categories    : Mexican                          Salads
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1      package       taco seasoning mix -- (1 1/4 oz.)
   1      medium        iceberg lettuce -- chopped (about 8 C.)
   2      cups          shredded cheddar cheese -- (8 oz.)
   1      can(16oz)     kidney beans -- rinsed and drained
   2      large         tomatoes -- diced (about 2 C.)
   2      cans          sliced black olives -- (2.25oz ea);drained
   1      bag(14.5oz)   tortilla chips -- (ranch); crushed
   1      bottle(16oz)  french salad dressing -- (sweet&spicy)

In a medium-sized skillet, brown the ground beef with the taco seasoning
mix, stirring to break up the meat; drain and cool.  In an extra-large 
salad
bowl, layer half of the lettuce, then half of the cheese, beans, ground 
beef,
tomatoes, and olives.  Repeat the layers once more, then top with crushed
tortilla chips.  Before serving, add the dressing and toss well to coat. 
Yield: 12 servings


                   - - - - - - - - - - - - - - - - - - 

NOTES : "It's a complete meal in one bowl.  Just bring out the paper 
       plates,
       forks, and a jug of lemonade, and you'r all set!"
       
       Mr Food (R

                    *  Exported from  MasterCook II  *

                           MUSTARD POTATO SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Eggs
                Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Diced peeled potatoes (about -- 1 lb.)
   1                    Recipe Old-Fashioned Egg -- Salad (see previous
                        Recipe)
     1/4  cup           Mayonnaise
   1      teaspoon      Prepared mustard
     1/2  teaspoon      Dried minced onion
     1/4  teaspoon      Salt
                        Lettuce leaves
                        Sliced radishes -- optional

In a saucepan, cover potatoes with water and cook until tender but firm. 
Drain and cool.  In a bowl, combine egg salad, mayonnaise, mustard, onion 
and salt.  Stir in cooled potatoes. Cover and chill. Serve on lettuce 
leaves; garnish with radishes, if desired.

 From:  "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - 
Prodigy


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                    *  Exported from  MasterCook II  *

                           My Favorite Coleslaw

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :2:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    cabbage head
   1                    onion -- minced
   2      tablespoons   salad vinegar
     1/4  cup           sour cream
     1/4  cup           mayonnaise -- * see note
   1      tablespoon    sugar
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper
                        paprika -- optional
                        green bell peppers, slivered -- optional
                        red bell peppers, slivered -- optional
     1/2  teaspoon      dry mustard -- optional
     1/4  teaspoon      celery seed -- optional

* Use only real mayonnaise, not salad dressing. This coleslaw must be 
allowed to blend flavors in refrigerator for 2 hours or more (overnight is 
best) for best taste.

     Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar, 
minced onion, fresh ground black pepper and sugar. Put into airtight bowl 
or plastic bag and refrigerator for 1 hour or more.
     Mix sour cream, mayonnaise, dry mustard (if desired) and salt. If 
using green and red sweet peppers, sliver them before adding to sour cream 
mixture. Add celery seeds at this time also if you are using them. Add 
this mixture to chilled cabbage and shake in plastic bags or stir gently 
to mix thoroughly. Place back in refrigerator for 2 hours or more.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with "My Favorite Chili" recipe in this cookbook.

NOTES : This is very good for leftovers also. The secret is to make sure 
       it is crisp and cold and never let it set at room temperature. 
       Just before serving, sprinkle with paprika for color if desired.

                    *  Exported from  MasterCook II  *

                      New England Style Potato Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        potatoes  -- cooked
   1      cup           celery  -- diced
   5      tablespoons   vinegar
   2      teaspoons     salt
   4                    eggs  -- hard-cooked, sieved
   1      pint          sour cream
   1      teaspoon      pepper
   1 1/2  tablespoons   mustard
     1/2  clove         garlic  -- crushed
   1      n -- chopped  

     1/2  cup           olives -- sliced

Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbs. 
vinegar and salt. Fold eggs into sour cream, add remaining vinegar, 
pepper, mustard, garlic and onion. Place potato mixture in salad bowl, add 

dressing and toss well. Garnish with olives.


                   


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                    *  Exported from  MasterCook II  *

                             New Potato Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Potatoes -- new (approximatel
   1      each          Dill cream dressing recipe
   5      each          Green onions -- finely choppe
                        Salt & pepper to taste

A local restaurant serves a simple, but elegant, potato salad as part of 
their Sunday Brunch menu.
This is my own attempt at duplicating it. Stir the chopped green onions 
into the Dill Cream Dressing.
Add salt and pepper to taste.  You may also want to add more lemon juice 
or Dijon mustard at this point, as this produces a fairly bland dressing. 
Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large 
bowl and fold in the dressing.  Serve chilled. Best made the day before so 
the flavors have a chance to mingle. Source: Sallie Austin


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       No-Fat Italian Dressing (Lf)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Low Fat                          Dressings
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Lemon juice
     1/4  cup           Cider vinegar
     1/4  cup           Apple juice -- unsweetened
     1/2  teaspoon      Oregano
     1/2  teaspoon      Dry mustard
     1/2  teaspoon      Onion powder
  10      milliliters   Garlic -- cut in half
     1/2  teaspoon      Paprika
     1/4  teaspoon      Basil
     1/8  teaspoon      Thyme
     1/8  teaspoon      Rosemary
                        -----PER 2 TBLSPOONS-----
                        *cals
                        *mg sodium

Combine all ingredients.  Chill for an hour or two at least to allow herbs 
to blend.  Remove garlic clove pieces before serving. Makes 12 
tablespoons.


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                    *  Exported from  MasterCook II  *

                            No-Name-Yet Salad

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          16 oz can peeled tomatoes
     1/2  cup           Chopped onion
     1/2  teaspoon      Celery seed
   4      each          Eggs -- hard boiled
   2      tablespoons   Juice from peeled tomatoes
   1      each          6 1/2 oz can tuna -- mashed
   2      tablespoons   Dill relish
   2      tablespoons   Mayonnaise (heaping)
   1      tablespoon    Lea & Perrins
   2      teaspoons     Poupon or creole mustard
     1/4  teaspoon      Garlic powder
   1      tablespoon    Olive oil
                        Salt -- to taste
   2      teaspoons     Louisiana hot sauce
   2      teaspoons     Wine vinegar

Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard 
boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add 
sauce (directions follow). If it is too soupy, add some crushed saltine 
crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive 
oil. Every time you add something, beat.  Add all ingredients, beat the 
hell out of them.  Add to salad. From Justin Wilson's "Outdoor Cooking 
With Inside Help"


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                    *  Exported from  MasterCook II  *

                         Noodles in Sesame Sauce

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads                           Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        Fresh chinese noodles
                        Oil
                        -----spicy sesame sauce-----
   1 1/2  tablespoons   Vegetable oil
   3      each          Green onions white minced
   3      each          Cloves of garlic -- minced
                        Piece of giner -- minced
   2      each          Small asian chilli peppers
   3 1/2  teaspoons     Rice vinegar
   2      tablespoons   Soya sauce
   2      tablespoons   Sugar
   1 1/2  tablespoons   Chinese sesame paste
     1/2  cup           Chicken stock or broth
   1      teaspoon      Sesame oil
                        ----------garnish-----------
   1      tablespoon    Roasted sesame seeds
                        Fresh coriander leaves chop
     1/2  cup           Julienned carrots/cucumbers

Cook noodles, fresh or fried, until al dente.  Drain and rinse in cool, 
then cold, water.  Drain well.
Sprinkle with vegetable, peanut or sesame oil.
(Cold, oiled cooked noodles can be stored in the fridge for several days). 
SAUCE:  In a small skillet, heat vegetable oil and saute onions, garlic, 
ginger and chili peppers until garlic is soft but not brown.
Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken 
stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. 
Cool to room temperature. Pour sauce over chilled noodles and mix well. 
Heap noodles on s platter and garnish with sesame seeds, coriander and 
julienned vegetables.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                             OK Corral Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Children                         Pasta
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Cooked Pasta wheels
                        Raw Carrot   *
                        Med onion -- chopped
                        Rib Celery -- sliced thin
                        Green pepper -- chopped
                        Radishes -- sliced thin
   6 1/2  ounces        Can drained Tuna -- water pack
     3/4  cup           Dressing (see recipe)

* Scrubbed and sliced into thin matchsticks.
This pasta salad gets its name from the shape of the pasta, but you could 
just as easily use shells and rename it Seashell Salad, etc.
Toss all the ingredients in a large salad bowl and chill. The salad can be 
made the night before and refrigerated. If you want to take it easy, just 
slice all the veggies with a food processor. BASIC DRESSING 1 c 
extra-virgin olive oil               2  t Honey 2/3 c  brown rice vinegar 
freshly ground black or 1   t  Salt 1  garlic clove, mashed 
""""""""""""""""""""""""""""""""""""""""""""""""""""""" """"""""""" 
Combine all ingredients and shake well or blend. Refrigerate. Keeps for up 
to a week.  Makes a little less than 2 cups.


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                    *  Exported from  MasterCook II  *

                         OLD-FASHIONED EGG SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Sandwiches
                Eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Mayonnaise
   2      teaspoons     Lemon juice
   1      teaspoon      Dried minced onion
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper
   6                    Hard-cooked eggs -- chopped
     1/2  cup           Finely chopped celery
                        Lettuce leaves or bread

In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir 
in eggs and celery.  Cover and chill.  For each serving, spoon about 1/2 
cup onto a lettuce leaf or spread on bread.

 Serves:  3 to 4 From: "Taste of Home" Magazine Posted by: Debbie Carlson 
(PHHW01A) - Prodigy


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                    *  Exported from  MasterCook II  *

                       Olive Garden Salad Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----waldine van geffen vghc
   1 1/2  c             Bottled italian dressing
   2      tb            Parmesan -- grated
   2      tb            Sugar or equivalent in -- equa
   1      lg            Raw egg -- or egg beaters
                        1 egg -- or
   2      tb            Mayonnaise

  Blend in blender on high speed 1/2 minute or until smooth. Pour this
  mixture into the top of a double boiler and add 1/4 c oil. Stir
  gently with a whisk over gently boiling water until it begins to
  thicken and egg is completely cooked. Chill several hours or
  overnight before using. If the dressing is too thick, add more
  Italian dressing as needed. Mix together equal amounts of fresh
  spinach, iceberg and romaine lettuce. Allow 2 C for each salad.
  Moisten leaves in dressing, do not saturate; let stand 5 minutes. Add
  onion rings, radish, etc. Source: Gloria Pitzer


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                    *  Exported from  MasterCook II  *

                   Oprah's Chicken Salad with Dressing

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads                           Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Chicken breast -- skinless
                        boneless
     1/4  cup           Peas
   1      tablespoon    Golden raisins
     1/4  cup           Carrots -- shredded
   1      cup           Red cabbage -- shredded
     1/4  cup           Apples -- diced
     1/4  cup           Scallions -- sliced
     1/4  cup           Celery -- diced
                        -----DRESSING-----
     1/8  teaspoon      Celery seed
   1      cup           Nonfat yogurt
   1      tablespoon    Nonfat mayonnaise
   3      teaspoons     Curry powder -- optional
   3      tablespoons   Lemon juice
   1      tablespoon    Dijon mustard
   2      tablespoons   Shallots -- diced
                        Black pepper

Toss salad ingredients. Put dressing ingredients in blender and blend. 
Serve over salad.


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                    *  Exported from  MasterCook II  *

                        Oprah's Mock Caesar Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Dressings
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      milliliters   Garlic -- minced
     1/4  cup           Lemon juice
     1/4  cup           Low-sodium soy sauce
                        Fresh cracked black pepper
   3      cups          Romaine lettuce -- torn
   3      cups          Endive -- torn
   1      large         Tomato -- chunked

tb Parmesan 
 Mix garlic, lemon juice, soy sauce and pepper for the dressing. Toss with 
lettuces and tomatoes.


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                    *  Exported from  MasterCook II  *

                          Orange and Onion Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Head romaine lettuce
   7      ounces        Mandarin oranges -- drained
   1      each          Toasted sliced almonds
                        ----------dressing----------
   2      tablespoons   Sugar
     1/2  tablespoon    Salt
   1      teaspoon      Tarragon
     1/4  teaspoon      Pepper
   2      each          Dashes tabasco sauce
     1/3  cup           Vinegar
   1      each          Egg yolk
     3/4  cup           Vegetable oil
     1/2  teaspoon      Dijon mustard

Place sugar, salt, tarragon, pepper, tabasco, mustard in blender.
Slowly add vinegar and blend well.  Add egg yolk, and with blender 
running, slowly add oil.
Blend until desired consistency.  Let dressing sit in a jar for 1 hour 
before using, to blend flavours. Shake well before using.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Orange Jello Salad

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Orange Jello -- large
   1      package       Small curd cott cheese -- large
   1      package       Cool whip -- large

In a serving dish (casserole), mix a large box of dry Jello mix with a 
Large container of SMALL curd cottage cheese. Mix thoroughly until jello 
is dissolved.
Fold in large container of Cool Whip.  Blend thoroughly. Chill thoroughly. 
Garnish with mint leaves or mandarine orange slices. This recipe is also 
great with PEACH jello.  A  combination of peach and orange is also 
another alternative (a small box of each). If you make the peach salad, 
you can add a can of crushed pineapple (DRAINED) for a fruity salad.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Orange Jicama Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    romaine lettuce
                        -or butter lettuce heads
                        -tear into long shreds
     1/4  large         jicama -- julienned
   4                    navel oranges
                        -peeled and sectioned
   1      medium        red onion -- chopped
   8                    radishes -- sliced
                        -or cut into flowers
   6      tablespoons   vegetable oil
   2      tablespoons   fresh orange juice
     1/2  teaspoon      chili powder
   1      teaspoon      white vinegar
     1/4  teaspoon      salt
                        fresh ground pepper -- to taste

  On 8 individual salad plates, arrange a bed of shredded lettuce. 
Sprinkle the jicama on top.  Arrange about 5 orange
sections in a flower pattern on top of each. Sprinkle with the chopped red 
onion.  Put a radish in the center of each salad.   In a small, tightly 
lidded jar, combine the oil, orange juice, chili powder, vinegar, salt and 
pepper.  Shake to blend well. Sprinkle about 1 tablespoon over each salad 
just
before serving.


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                    *  Exported from  MasterCook II  *

                        Orange Poppyseed Dressing

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           Safflower or corn oil
     1/4  cup           Lime juice
   2      tablespoons   Orange juice
   2      tablespoons   Orange rind -- grated
   2      tablespoons   Honey
   2      tablespoons   Onion -- minced
   1      tablespoon    Poppy seeds
                        Salt & pepper to taste

** I used peanut oil and minced green onions when I made this. I served it 
on a salad of Boston lettuce with melon and chopped prosciutto. Slightly 
toast the poppy seeds (method below). Place all ingredients in a screw-top 
jar. Shake vigorously.  Chill until serving. This dressing complements any 
green salad, but the addition of some small chunks of cantelope, honeydew, 
or star fruit to your greens will enhance the orange-honey flavor of the 
dressing.  Or try it over slices of cold roast pork with nectarine wedges 
on watercress. Poppy Seeds:  Did you know that it takes almost a million 
seeds to make a pound?  These tiny bluish-black gems come from the opium 
poppy plant. But even if you eat a million, you won't experience any 
narcotic effect. Connoisseurs say those imported from Holland taste best. 
For even better flavor, seeds should be slightly toasted in a 350 degree 
oven for about 5 minutes.


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                    *  Exported from  MasterCook II  *

                           Orange-Jicama Salad

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Mexican                          Easy
                Entertain                        Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Butter lettuce leaves
   1      tablespoon    Fresh orange juice
   1      each          Large orange -- peeled/sliced
   1      teaspoon      White wine vinegar
   1      cup           Julienne of peeled jicama
                        Salt & freshly ground pepper
     1/2  cup           Chopped red onion
   1      tablespoon    Minced fresh cilantro
   3      tablespoons   Olive oil

Line plates with lettuce.   Tob with orange slices.
Mound with jicama. Sprinkle with chopped red onion. Blend juice, vinegar, 
salt & pepper in small bowl.
Whisk in oil in thin stream.  Spoon over salads.
garnish with minced cilantro.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          ORIENTAL CABBAGE SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Salads
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        Ramen w/ chicken flavor
   4      cups          Cabbage -- shredded
   4      each          Green onions -- sliced (1/4 c
   2      tablespoons   Sesame seed
   3      tablespoons   Vinegar
   2      tablespoons   Sugar
   2      tablespoons   Salad oil
     1/2  teaspoon      Ground white pepper
     1/4  teaspoon      Salt
     1/2  cup           Almonds -- toasted slivered

This is from Better Homes & Gardens for someone that had asked for this 
type of salad. Crush noodles slightly; Pour boiling water over noodles in 
a colander to soften slightly, drain well, combine noodles, cabbage, 
onions and sesame seed.  Dressing: in a screw-top jar combine seasoning 
packet from noodles, vinegar, sugar, oil, pepper and salt; shake to mix 
well. Pour over cabbage mixture and toss.
Cover and chill several hours or overnight.  Before serving, stir in 
almonds.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                     Oriental Flavored Cucumber Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Foreign

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          English cucumber
   1      tablespoon    Rice vinegar
   1      tablespoon    Soy sauce
   1      tablespoon    Vegetaqble oil
     1/2  teaspoon      Oriental sesame oil
     1/2  teaspoon      Salt
     1/2  teaspoon      Sugar
     1/4  teaspoon      Hot chinese chili paste
   1      each          Small clove garlic -- minced

Trim ends off cucumber and cut into 1 inch chunks.
Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, 
sugar, hot chili paste and garlic.
Mix dressing with cucumbers and serve at room temperature.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                        Oriental Green Salad (Lf)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Low Fat                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Leaf lettuce -- torn
   1      cup           Chinese cabbage -- torn
   1      cup           Mung bean sprouts
     1/2  cup           Bamboo shoots; sliced -- cannd
     1/4  cup           Carrots -- thinly sliced
     1/4  cup           Celery -- thinly sliced
     1/4  cup           Broccoli -- chopped
   3      tablespoons   Low-sodium soy sauce
   3      tablespoons   Rice vinegar
   2      tablespoons    -- water
     1/4  teaspoon      Fresh garlic -- minced
     1/4  teaspoon      Fresh ginger root -- minced
                        *cals
                        *gm protein
                        *gm fat
                        *gm carbo
                        *mg sodium
                        *gm fiber

Salad:  Combine all vegetables in a large bowl.  Toss to mix. Set aside. 
Dressing:  Combine all dressing ingredients in a blender or small jar. 
Process briefly or shake well to combine ingredients. Pour over salad and 
toss to coat.  Serve at once.  Serves 4.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Orientle Spinach Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Bunch of spinach
   1      can           Water crestnuts(sliced)
   1      can           Bean sprouts(drained)
   2      each          Hard boiled eggs
     1/4  pound         Bacon (fried and crumbled)
                        -----DRESSING-----
     1/2  cup           Oil
     1/8  cup           White vinegar
     1/2  cup           Med. onion
     1/4  cup           Sugar
   1      teaspoon      Salt
   3      teaspoons     Ketchup

Blend dressing one day in advance.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                 Orzo and Artichoke Salad with Prosciutto

Recipe By     : Bon App=E9tit, October 1993, Pg.14/Pine Tavern Restaurant
Serving Size  : 4    Preparation Time :60:00
Categories    : Italian                          Pasta
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           orzo
   3      tablespoons   olive oil
     1/4  cup           chicken broth -- canned or fresh
     1/2  package       frozen artichoke hearts (9 oz. pkg.) -- thawed and =

   1      tablespoon    white wine vinegar
   1      tablespoon    fresh lemon juice
   2      teaspoons     Dijon mustard
   2      tablespoons   fresh basil -- minced
   2      each          green onions -- finely chopped
     1/3  cup           prosciutto -- sliced, chopped
     1/3  cup           fresh parmesan (about 1 oz.) -- grated
   2      tablespoons   fresh parsley -- chopped

Cook orzo in large saucepan of boiling salted water until aldente.  Drain. 
=
 Rinse under cold water and drain again.  Transfer orzo to large bowl. 
Add=
 1 tablespoon olive oil and toss to combine.

Bring chicken broth to simmer in heavy medium saucepan.  Add artichokes 
and=
 simmer 3 minutes.  Drain.  Mix artichokes into orzo.

Whisk vinegar, lemon juice and mustard in small bowl.  Whisk in remaining 
2=
 tablespoons oil.  Stir in basil.  Pour dressing over orzo.  Add all 
remain=
ing ingredients and toss well.  Season to taste with salt and pepper. 
Cove=
r and refrigerate.  (Can be pr
epared 1 day ahead.)  Serve chilled.


                   - - - - - - - - - - - - - - - - - - 

NOTES : A good brand of canned artichokes in water may be substituted for 
       t=
       he frozen.

Nutr. Assoc. : 0 0 0 3431

                    *  Exported from  MasterCook II  *

                         Overnight Layered Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Shredded lettuce
   2      cups          Shredded spinach
     1/2  cup           Sliced radishes
   2      cups          Cooked cubed chicken
     1/2  cup           Celery cut diagonally
   1      cup           Shredded chedder cheese
     2/3  cup           Mayonnaise
     1/2  teaspoon      Worcestershore sauce
     1/4  teaspoon      Dry Mustard
   2      tablespoons   Sliced green onions

In salad bowl, layer ingredients in following order; half lettuce, half 
spinach, radishes, chicken, celery, remaining lettuce remaining spinach 
and cheese.
Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly 
over top of salad.  Cover and chill several hours or overnight. Garnish 
with sliced green onions. Toss just before serving.


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                    *  Exported from  MasterCook II  *

                         PARMESAN CHEESE DRESSING

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Dressings                        Salads
                Dairy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Milk
     1/2  cup           Mayonnaise
     1/4  cup           Grated Parmesan cheese
   1      teaspoon      White wine vinegar
     1/4  teaspoon      Worcestershire sauce

Gradually blend milk into mayonnaise. Mix in cheese, vinegar and 
worcestershire sauce. Chill. Serve on tossed salad greens or on a "meaty" 
chef salad.  Makes 3/4 cup.


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                    *  Exported from  MasterCook II  *

                               Pasta Salad

Recipe By     : 
Serving Size  : 15   Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Pasta -- spirals
   1      package       Viva Italian dressing
   1      each          Cucumber -- cubed
   1      each          Fresh Broccoli -- cut up
   1      can           Cici beans -- optional
   1      each          Carrots -- cut up
   1      each          Celery -- cut up

Cook pasta as directed on the box.  Drain.  Add a little Italian dressing 
to prevent sticking together.
Cool.  While pasta is cooling, cut up all fresh vegetables into bite size 
pieces.  Add any vegetables that you prefer. In a large bowl, add 
vegetables to pasta. Add Italian dressing and mix thoroughly.
Chill salad.  Prior to serving, add remaining Italian dressing and mix 
again.  Salad is excellant when cold.
The longer you chill it, the better it is.


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                    *  Exported from  MasterCook II  *

                              Pasta Salad #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta                            Salads
                Sauces And Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      Ounces        Colored Rotini Pasta -- cook/drain/cool
   8      Ounces        Feta Cheese -- chunked
   1                    Tomato -- cut up
   1                    Green Pepper -- cut up
   1                    Red Pepper -- cut up
   2      Tablespoons   Green Onion -- chopped
                        -----Dressing-----
     2/3  Cup           Olive Oil
   3      Tablespoons   Red Wine Vinegar
     1/4  Cup           Fresh Basil -- chopped -or-
   2 1/2  Teaspoons     Dried Basil
   1      Teaspoon      Dried Oregano
                        Salt And Pepper -- to taste




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                    *  Exported from  MasterCook II  *

                      Pasta Salad (Good For Picnics)

Recipe By     : NORVELLE@uga.cc.uga.edu (Alisa Norvelle)
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta                            Salads
                Sauces And Preserves

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Salad Makings-----
   1      Pkg           Cheese Tortellini
   1      Can           Artichoke Hearts
   1      Carrot        Thinly Sliced
                        Broccoli Florets -- (or asparagus)
   1                    Red -- sliced into strips
   3                    Green Onions -- sliced thinly
                        Parmesan Cheese
                        -----Dressing-----
   1      Clove         Garlic
                        Salt And Pepper
   1      Tsp           Mustard
     1/3  C             Balsamic Vinegar
     2/3  C             Olive Oil
                        Basil

Cook the tortellini according to package directions.  Drain and rinse the
artichoke hearts and cut them into quarters.  Add the remaining salad 
makings
(except the parmesan) and toss with the dressing.  Give it a generous
sprinkling of parmesan and refrigerate.  You might want to be a little 
easy
on the salt in the dressing because of the parmesan and the cheese in the
tortellini.


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NOTES : I often take this on picnics because it keeps fairly well since it
       has no mayonnaise.

                    *  Exported from  MasterCook II  *

                          Pasta Salad Primavera

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      milliliters   Garlic -- minced
   2      cups          Broccoli flowerettes -- blanch
     1/2  cup           Red pepper -- thinly sliced &
					
     1/2  cup           Carrot -- shaved
   1                    Tomato, peeled -- seeded and
					
     1/2  teaspoon      Basil
     1/2  pound         Corkscrew pasta -- cook & drain
     1/4  cup           Olive oil
   1      tablespoon    Red wine vinegar
                        Salt and pepper

Spray large skillet with vegetable cooking spray, according to directions. 
Saute garlic. Add broccoli, red pepper, carrot, tomato and basil;stir to 
heat through. Add sauteed vegetables to cooked macaroni and toss well.  
Pour on olive oil and vinegar. Season with salt and pepper; toss well. 
Serve warm or cold.
Nutrition Analysis per serving: 328 cal; 9gm pro; 49gm carb; 11gm fat; 
22mg sod; 0mg chol.


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                    *  Exported from  MasterCook II  *

                 Pasta Salad with Chicken and Artichokes

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Pasta shells
   2      tablespoons   Oil
   1 1/2  cups          Mayonnaise
   3      tablespoons   Lemon juice
   3      tablespoons   Chopped parsley
   1      teaspoon      Dried parsley
   3      cups          Diced cooked chicken
   6      ounces        Jar artichokes chopped and
   1      each          Dash of tabasco
   1      each          Toasted almonds

Cook pasta in large pot of boiling, salted water until tender, but firm, 8 
to 12 minutes, stirring often.
Drain well and rinse with cold water. Shake out excess water and toss 
pasta with oil. Combine mayonnaise, lemon juice, parsley and basil.
Place pasta in large bowl.  Add mayonnaise mixture, chicken, artichokes 
and tabasco.  Toss well.  Garnish with almonds. For a decorative 
presentation, serve in avacado halves, in tomato cups or on lettuce 
leaves.
Yields 6-8 servings.


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                    *  Exported from  MasterCook II  *

                        Pasta with Asparagus Salad

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Pasta                            Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            asparagus, blanched & cut in 1" pcs.
   6      tablespoons   olive oil
   1      clove         garlic, minced
   1      lb            pasta (linguini or fettucini)
   1      cup           tuna chunks
     1/2  cup           ham, sliced in thin strips
   8      to 10         black olives, sliced
   2      tablespoons   lemon juice (or wine vinegar)
                        salt and pepper

Heat olive oil and cook garlic 1 min.  Cook pasta until al dente and 
drain.
 Combine pasta with oil and garlic in large bowl.  Add remaining
ingredients and toss well.  Serve at room temp. or refrigerate until cold
if desired.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              Patriots Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 14   Preparation Time :3:00
Categories    : Holiday                          Salads
                Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      packages      raspberry gelatin powder
   2      cups          water -- boiling
   1      packet        gelatin powder
   1      cup           cold water
   1      cup           half and half
   1      cup           sugar
   8      ounces        cream cheese
   1      teaspoon      vanilla extract
     1/2  cup           mixed nuts -- chopped
   1 1/2  cups          blueberries

     1. Dissolve 1 package raspberry gelatin in boiling water. Pour into 9 
x 13 x 2-inch pan. Chill until firm.
     2. Combine packet of unflavored gelatin with cold water; set aside.
     3. Mix half and half in saucepan; bring to a boil. Remove from heat. 
Add softened cream cheese and beat until very smooth. Add vanilla extract, 
nuts and unflavored gelatin mixture. Stir until gelatin is dissolved. 
Cool, then pour over the chilled layer. Chill until firm.
     4. Drain blueberries (if using canned); add enough water to blueberry 
juice to make 2 cups liquid. Bring this to a boil. Add remaining raspberry 
gelatin package; stir until dissolved. Cool this mixture then stir in 
blueberries.
     5. Pour this mixture over cheese layer and chill until firm. Decorate 
with sliced strawberries and a few reserved blueberries if desired.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                               Peach Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      each          Peaches sliced 1/3 segments
   5      each          Kiwi fruit peeled sliced
   3      each          Juice of 3 oranges
   1      each          Juice of 1 lemon
   1 1/2  tablespoons   Sugar
   4      each          Fresh mint leaves

Place peach and kiwi slices in a medium bowl.  Add citrus juices and sugar 
to taste.  Stir very gently to blend. Place mint leaves on top of fruit 
and chill several hours.


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                    *  Exported from  MasterCook II  *

                PEACHTREE STREET CHICKEN SALAD *** NFXS18B

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Dressings
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chicken breasts
     1/2  cup           Pecans
                        Med peaches -- ripe
   4      tablespoons   Mayonnaise
   2      tablespoons   Sour cream
   2      teaspoons     Lemon juice
     3/4  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      teaspoon      Brown sugar

Place chicken in a saucepan, breast side down, in 1-1/2 in of water.
Cover. Simmer for 20 mins until chicken is fork-tender. Cool. Cut into 
bite-size pieces. During this time, toast pecans at 350 for 10 mins. 
Remove. Coarsely break up. Pare peaches, if desired. Cut into 3/4in 
pieces. In a small bowl, combine the mayonnaise, sour cream, lemon juice, 
salt, pepper and brown sugar. Toss gently with the chicken, pecans and 
peaches. Serve on a green leaf lettuce.


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                    *  Exported from  MasterCook II  *

                          Peanut Butter Noodles

Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Pasta                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        Pasta -- linguine (1 package)
   3      teaspoons     Peanut butter
     1/2  teaspoon      -Salt
   2      tablespoons   Soy sauce
   1      tablespoon    Sesame oil (can substitute o
   1      teaspoon      Sugar
     1/2  teaspoon      Vinegar -- white wine
   2                    Garlic cloves -- minced
   1      teaspoon      Onion -- grated or minced

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to
sauce and toss to coat well. Refrigerate. good to pack for kid's lunches  
"The Pennywhistle Lunch Book"


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                    *  Exported from  MasterCook II  *

                           PEPPERCORN SAUCE/BF

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Sauces                           Beef
                Condiment                        Dressings
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      each          Rib eye steaks -- 1"
   1      cup           Heavy cream
   2      tablespoons   Butter
   1      tablespoon    Peppercorns -- *
     1/2  cup           Sherry

*Drained canned and mashed The following green peppercorn sauce can be 
made many good cuts of steak but I prefer a rib eye or New York cut:
Pat steaks dry and season with salt and pepper.  In a heavy skillet, heat 
the butter over moderately high heat until it is hot.
Saute the steaks for 3 minutes on each each side for medium rare.
Transfer the steaks to a warm platter and keep warm, covered loosely in 
the oven. Add sherry to the skillet, and deglaze it, scraping up the brown 
bits and boil the sherry, stirring, until it is reduced by half. Add cream 
and peppercorns and boil the sauce, stirring, until it is thickened 
slightly. Add the steaks, simmer the mixture, turning the steaks to coat 
them with the sauce for 1 minute. Transfer the steaks to a heated platter.


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                    *  Exported from  MasterCook II  *

                             Perfection Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Envelopes Unflavored Gelatin
     1/3  cup           Lemon Juice
   2 3/4  cups          Water
     1/2  cup           Sugar
     1/4  cup           Cider Vinegar
     1/2  teaspoon      Salt
   2      cups          Finely Shredded Cabbage
   1      cup           Chopped Celery
     1/2  cup           Chopped Green Pepper
   2      ounces        (1 jar) Slice Pimientos *

*   Drain and chop the jar of pimientos.
~------------------------------------------------------
~------------------ In medium saucepan, soften gelatine in lemon juice; t 
stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, 
sugar, vinegar and salt; stir until sugar disssolves.
Chill until partially set.  Fold in remaining ingredients; pour into 
lightly oiled 6-cup mold.
Chill until set, about 3 hours or overnight.
Refrigerate leftovers.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Picante Bean Salad

Recipe By     : Original recipe by Roberta Banghart
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                           Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           red beans or kidney beans -- drained
     1/2                green pepper -- chopped
     1/2  small         onion -- chopped
  12                    black olives -- sliced
     1/2  cup           mayonnaise
     1/4  cup           mild Picante sauce
                        lettuce leaves
     1/2  cup           shredded Cheddar cheese

Drain beans and combine with all other vegetables. Mix salad dressing and
 Picann Time :0:00
Categories    : Canning Recipes                  Pickles/Relishes/Chutney

                Kitmailbox

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      heads         garlic, cloves separated and peeled
   2      cups          red wine vinegar
   2      cups          water
   1      cup           sugar
  10      whole         cloves
   2      tablespoons   black peppercorns
   2      to 4 small    hot peppers

Place all the ingredients in a large saucepan and bring to a boil. Cook f
or 10 minutes, stirring occasionally. Garlic should be tender, but not mu
shy. Remove from heat and cool. Put in a sterilized glass jar and seal ti
ghtly. Refrigerate for at least 4-6 weeks before serving, but the flavor 
improves with age, even years of age.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Source unknown. Makes 2 1/2 cups. 
       
       #51-

                    *  Exported from  MasterCook II  *

                           Picnic Potato Salad

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      pounds        Potatoes
   1      cup           Celery -- finely chopped
   8      each          Eggs -- hard-boiled
   1      cup           Fresh parsley -- finely chopped
   2      cups          Dill relish
   1 1/2  pints         Mayonnaise
   1      cup           Sweet relish
     1/2  cup           Yellow mustard
   2      cups          Salad olives -- chopped
                        Salt -- to taste
   2      cups          Onions -- finely chopped
                        Louisiana hot sauce

Boil potatoes in their jackets.  Let cool, then peel and chop into large 
chunks.  Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt 
together.  Add potatoes, along with the rest of the ingredients, and mix 
well.  You can make this the day before and refrigerate it overnight. You 
may need to put a little more dressing on it if it is a little dry. 
"Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin 
Wilson's "Outdoor Cooking With Inside Help"


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                    *  Exported from  MasterCook II  *

                           Picnic Potatoe Salad

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      Pounds        Potatoes
   1      Cup           Celery, finely chopped
   8      Each          Eggs, hard-boiled
   1      Cup           Fresh parsley,finely chopped
   2      Cups          Dill relish
   1 1/2  Pints         Mayonnaise
   1      Cup           Sweet relish
     1/2  Cup           Yellow mustard
   2      Cups          Salad olives, chopped
                        Salt, to taste
   2      Cups          Onions, finely chopped
                        Louisiana hot sauce

Boil potatoes in their jackets.  Let cool, then peel and chop into large
chunks.  Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt
together.  Add potatoes, along with the rest of the ingredients, and mix
well.  You can make this the day before and refrigerate it overnight.  You
may need to put a little more dressing on it if it is a little dry. 
"Serves 8
Cajuns or 24 other peoples for a good picnic." From Justin Wilson's 
"Outdoor
Cooking With Inside Help"


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                    *  Exported from  MasterCook II  *

                            Pineapple Coleslaw

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           chunk pineapple -- reserve juice
     1/4  pound         green cabbage -- shredded
     1/2  pound         carrots -- shredded
     1/4  pound         red cabbage -- shredded
     1/2  cup           sunflower seeds -- lightly toasted
   2      tablespoons   frozen orange juice concentrate -- undiluted
     1/4  teaspoon      salt

Drain pineapple, saving 2 tablespoons juice. In a bowl, combine pineapple 
cabbage, carrots, and sunflower seeds.
In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice 
and salt. Pour over salad mixture, toss, and chill.

Posted in KitMail by Ozettt@aol.com


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                             Pistachio Salad

Recipe By     : HBarn60377@
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Nuts
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lg. pkg       pistachio pudding mix -- dry
   1      lg. cont      Cool Whip -- thawed
   1      large can     fruit cocktail
   1      cup           nuts
   1      cup           chopped cherries
                        cherries halves
                        pecan halves

Mix pistachio,  cool whip, and fruit cocktail , and nuts and cherries. Put 
in
a 9 x13x2 inch baking dish . Chill . Cut into desired size . Put a cherry
half or a pecan half on every other .


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                               Pizza salad

Recipe By     : Ruth B. Gunterman
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish                        Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         macaroni, whole-wheat -- Spirals
   1      can           black olives -- drained
   1      large         green pepper -- diced
   1      large         tomato -- diced
   1      large         onion -- diced
   1      small         pepperoni slices
   1      package       Cheddar cheese -- Cracker Barrel
  16      ounces        Italian salad dressing, low calorie  -- Good Seasons

Mix all ingredients together.
Eat.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                     Pizzalinni Greek Salad Dressing

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      Dry Mustard
     1/2  teaspoon      Salt
   1      each          Large Egg
   1 1/4  cups          Salad Oil
   1      tablespoon    White Vinegar
   2      tablespoons   Lemon Juice
   6      each          Cloves Garlic -- finely minced
   1      teaspoon      Dried Oregano
     1/2  teaspoon      Worcestershire sauce
   1      dash          Pepper (to taste)

In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one 
drop at a time, beating constantly, until about one-third of the oil have 
been added. (Once the mixture begins to thicken, oil can be added several 
drops at a time). Slowly beat in remaining oil and lemon juice. Stir in 
minced garlic, oregano, worcestershire sauce.
Add pepper. Refrigerate mixture. Makes about 1 1/4 cups. From The Gazette, 
91/01/09. The Pizzalini restaurant is owned by Spiro Maltezos. With his 
Hobart mixer running very slowly, Maltezos allows one hour to make the 
dressing. "A tiny hole punched in a can lets the vegetable oil drip into 
the eggs at a suitable rate," he said. The restaurant is located at 4805 
Sources in Pierrefond (Montreal).


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                    *  Exported from  MasterCook II  *

                               Potato Salad

Recipe By     : Sylvia Woods and Ruth of Sylvia's Restaurant in New York
Serving Size  : 12   Preparation Time :0:00
Categories    : Salads                           Soul Food

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        maine potatoes
   2      tablespoons   sweet pickle relish
   8      ounces        Mayonnaise -- Hellmann's Brand
   1      stalk         celery -- finely chopped
   1      medium        onion -- finely chopped
   1                    green bell pepper -- cored, seeded, chop
   1      tablespoon    sugar
   1      teaspoon      salt
     1/2  teaspoon      Black pepper -- freshly ground
          pinch         cayenne pepper
                        - Large pinch, plus more for granish

1) Wash the potatoes but don't peel them.  Place the potatoes in a large 
pot
with enough water to cover them.  Heat to boiling, then reduce the heat to 
a
simmer.  Cook the potatoes until they are tender but not mushy, about 30
minutes.  Drain them and cool.

2) Peel the potatoes - a butter knife works well.  Finely chop the 
potatoes
and place them in a large bowl.  Add the remaining ingredients and beat 
well
until blended.  The potatoe salad should be the consistency of a chunky
puree.  Taste it and add more cayenne, salt, or pepper if necessary. 
Transfer to a serving bowl and sprinkle lightly with cayenne pepper.


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                    *  Exported from  MasterCook II  *

                     Potato Salad With Beer Dressing

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      each          Potatoes -- medium
   4      each          Bacon -- slices
   1      tablespoon    Onion -- chopped
   1      each          Celery; stalk -- chopped
   1      teaspoon      Salt
   2      tablespoons   Butter
   2      tablespoons   Unbleached flour
     1/2  teaspoon      Mustard -- dry
   1      tablespoon    Sugar
   1      cup           Beer -- any brand
     1/2  teaspoon      Tobasco sauce
   2      tablespoons   Parsley -- chopped fresh

Boil potatoes in medium-size saucepan until just tender. Peel and slice. 
Fry bacon until crisp.  Break into small pieces and mix with onion, celery 
and salt; set aside. Stir melted butter and flour in a small saucepan 
until blended.  Add mustard and sugar.
Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. 
Pour over potatoes.  Sprinkle with parsley. Toss lightly and let stand 1 
hour. Add bacon mixture; toss gently and serve.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       QUICK CHINESE CHICKEN SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Oriental                         Poultry
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Skinless chicken breasts
   2      teaspoons     Salt
                        -----SAUCE-----
   1                    Garlic clove -- peeled
   1      slice         Fresh ginger -- peeled
   2                    Scallions -- with green tops trim
   2      teaspoons     Chili bean sauce
   2      teaspoons     Dark soy sauce
   1      teaspoon      Sugar
   2      teaspoons     White rice vinegar
   2      teaspoons     Sesame paste -- =OR=- peanut butter
     1/2  teaspoon      Salt
     1/2  teaspoon      Freshly ground black pepper
   2      teaspoons     Sesame oil
     1/2  pound         Iceberg lettuce -- finely shredded
                        -----DRESSING-----
   2      tablespoons   White rice vinegar

REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put 
in enough cold water to cover the chicken, add the salt. Bring the mixture 
to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let 
the chicken sit in the hot water for 10 minutes. While the chicken is 
sitting, combine the sauce mixture ingredients together in a blender and 
set aside.
Toss the lettuce with the white rice vinegar and place on a platter. 
Remove the chicken and allow to cool. Pull off the meat, finely shred and 
toss with the sauce. Place the chicken with sauce on top of the lettuce 
and serve at once.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                     Quick Spinach Salad With Sprouts

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Spinach
     1/2  cup           Alfalfa Sprouts
     1/4  cup           Feta Cheese -- crumbled
   2      tablespoons   Sunflower Seeds
   2      tablespoons   Olive Oil
   2      tablespoons   Lemon Juice
   2      tablespoons   Water
   1      each          Garlic Clove, small -- minced
   1      teaspoon      Dijon Mustard
                        Salt
                        Freshly Ground Black Pepper

+---------------------*** EVERYDAY VINAIGRETTE ***------------------------ 
* Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta 
cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used 
instead of lemon juice. Trim, wash and dry spinach. Tear into bite-sized 
pieces to make about 10 cups, lightly packed. Place in salad bowl. Add 
alfalfa sprouts, cheese and sunflower seeds. In small measuring cup, bowl 
or jar with screw top, combine oil, lemon juice, water, garlic, mustard, 
salt and pepper.
MIx well. From The Gazette, 91/03/06.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Quinoa Super Salad

Recipe By     : SASSYJO
Serving Size  : 1    Preparation Time :0:00
Categories    : Grains                           Salads
                Tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      ups           quinoa, cooked -- (basic recipe)
   1      cup           carrots -- chopped
     3/4  cup           parsley -- minced
   1      cup           sunflower seeds
   4      cloves        garlic, minced -- or to taste
     1/4  cup           olive oil -- or less
     1/4  cup           soy sauce or tamari -- Try braggs aminos
     1/2  cup           lemon juice
                        tomatoes
                        black olives

Cook quinoa. let cool.  Add carrots, parsley sunflower seed and garlic to
quinoa.  Mix thoroughly. Combine liquids, pour over quinoa and toss well.
Garnish with tomato wedges and olives.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Serves 6-8---

                    *  Exported from  MasterCook II  *

                               Ramen Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  head          green cabbage -- chopped
                        (as for slaw --
                        or buy a bag of pre-shredded
                        slaw veggies)
     1/2                carrot -- shredded
   4                    green onions -- chopped
   1      package       ramen noodles (Oriental flavor)
   2      Tablespoons   slivered almonds -- sunflower seeds,
                        and sesame seeds
                        Dressing -- whisk or shake
                        together:
     1/2  cup           salad oil
   3      tablespoons   balsamic vinegar
   3      tablespoons   sugar
   1      teaspoon      salt
     1/2  teaspoon      pepper
                        Flavor packet from ramen noodles

Toast the nuts & seeds in a warm oven for 6-8 minutes, watching carefully 
to prevent over-toasting.  Cool.
Combine veggies.  Break up noodles and add to veggies.  Shortly before 
serving, add nuts & seeds & dressing, and toss well (don't dress too far 
ahead, because you want the nuts, seeds & noodles to stay crunchy).

Posted in KitMail by Terrie Robertson <terrie1@earthlink.net>.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Red and White Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 12   Preparation Time :0:35
Categories    : Poultry                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --- First Layer: -----
     1/4  cup           cold water
   1      tablespoon    gelatin
   4      cups          cranberry sauce -- 2 cans
   1      cup           crushed pineapple
     1/2  cup           black walnuts -- chopped
                        --- Second Layer: -----
   2      cups          cooked chicken -- cubed
   1      cup           celery -- finely chopped
     1/4  cup           fresh parsley -- chopped
     1/4  cup           cold water
   1      tablespoon    gelatin
   1      cup           mayonnaise
     1/2  cup           evaporated milk
     1/2  teaspoon      salt
     1/8  teaspoon      black pepper -- or white

Cranberry layer:
     1. Put into a small bowl the 1/4 cup cold water and sprinkle in 1 
envelope gelatin. Let soften for 5 minutes.
     2. Blend in large bowl 4 cups whole cranberry sauce (two 16-ounce 
cans), drained crushed pineapple and the walnuts.
     3. Dissolve gelatin thoroughly by placing bowl in very hot water. 
When gelatin is dissolved, stir it and then blend into the cranberry 
mixture. Put mixture into a mold. You will need a 3-quart mold that has 
been lightly oiled for this recipe. Do not use olive oil. Chill mixture 
until slightly set.

Chicken layer:
     4. Repeat for gelatin as in first layer. Blend together the 
mayonnaise, evaporated milk, salt and pepper. Stir in the dissolved 
gelatin. Fold in the chicken, celery and parsley.
     5. When first layer is slightly set (the consistency of unbeaten egg 
whites) turn the chicken mixture onto the cranberry layer.
     6. Refrigerate until firm. Unmold onto chilled serving platter, 
decorated with curly lettuce if you prefer. Serve with additional 
mayonnaise.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       Red Cabbage and Apple Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :0:15
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          red cabbage
   2                    carrots -- peel, grate
   2                    celery ribs -- peel, dice
   2                    Granny Smith apples -- core, dice
   6      tablespoons   peanut oil
   6      tablespoons   cider vinegar
   2      tablespoons   sugar
   2      teaspoons     caraway seed
                        salt -- to taste
                        black pepper -- to taste

     1. Core cabbage and cut in half from top downward through stem end. 
Shred or slice in very thin slices. Place the cabbage in a large bowl and 
toss with grated carrot, diced celery and apple.
     2. In another bowl, mix oil, vinegar, sugar and caraway seeds. Season 
liberally with salt and pepper.
     3. Toss cabbage mixture and dressing then serve immediately or 
refrigerate (covered tightly) up to 24 hours.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Red Cabbage Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Each          Bacon; Slices
   1      Teaspoon      Sugar
   2      Tablespoons   Vinegar
     1/4  Cup           Wine; Red or White
     1/2  Each          Red Cabbage -- shredded
   2      Tablespoons   Vegetable Oil
     1/2  Teaspoon      Salt
     1/4  Teaspoon      Pepper
   1      Tablespoon    Caraway Seeds

Fry bacon in medium-size fry pan until crisp.  Remove and reserve bacon. 
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is 
dissolved.  Pour this hot mixture over the cabbage.  Toss with vegetable 
oil, salt, pepper, and caraway seeds.  Sprinkle crumbled bacon over 
mixture.  Serve at room temperature.


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 68 0 1573 1655 235 0 0 1091 252

                    *  Exported from  MasterCook II  *

                          Red Kidney Bean Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          kidney beans, canned
   4      tablespoons   red wine vinegar
   3      tablespoons   olive oil
     1/4  teaspoon      Oregano
     1/4  teaspoon      Salt
   2      dashes        Pepper
   4      tablespoons   Celery -- diced
   2      tablespoons   Onion -- chopped

Drain kidney beans, combine beans with a mixture of wine vinear, olive 
oil, oregano, salt and pepper. Blend in celery and onion.
   Chill in refrigerator, serve in crisp lettuce cups.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              Red-beet Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Each          Red Beets; Bunches
                        ----------MARINADE----------
   2      Tablespoons   Water
     1/4  Cup           Vinegar
   2      Tablespoons   Caraway Seeds
   1      Teaspoon      Sugar
   2      Tablespoons   Onion; Minced
   1      Teaspoon      Horseradish
     1/4  Teaspoon      Cloves; Ground
     1/2  Teaspoon      Salt
     1/4  Teaspoon      Pepper
   5      Tablespoons   Vegetable Oil

Wash beets, trim off greens, place in medium saucepan, and cook, without 
peeling, in salted water to cover, until beets are tender.
Peel and slice.  Prepare marinade dressing by combining remaining 
ingredients. Pour over beets and let stand for several hours before 
serving.  Stir beets occasionally.


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 148 0 0 1573 252 0 991 734 393 0 1091 0

                    *  Exported from  MasterCook II  *

                             Rice Salad Mold

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :1:30
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           long-grain rice
                        salt
                        black pepper
     1/4  cup           olive oil
   2      teaspoons     Dijon mustard
   2      cups          mixed vegetables -- cooked
     1/2                green bell pepper -- finely diced
   1                    cucumber -- peeled and diced

     1. Place rice, salt and pepper in small heavy pan with tight fitting 
lid. Add 2 cups water; bring to a boil, cover, then simmer for 20 minutes 
without lifting lid.
     2. Put cooked rice in mixing bowl, add oil, vinegar and mustard. Toss 
with a fork to mix well.
     3. Gently fold in cooked vegetables. You will need 2 cups total so 
use your choice of green peas, carrots, corn, green beans, etc. Add the 
diced green pepper and cucumber.
     4. Lightly oil a decorative mold; do not use olive oil for this. Pack 
rice mixture into mold and refrigerate until thoroughly chilled. Unmold 
just before serving.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Rich and Charles Salad

Recipe By     : Kim M. Storey<kims@wtamu-english-lab.wtamu.edu>
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          romaine lettuce, washed/torn -- bite-size pieces
   1      head          iceberg lettuce, washed/torn -- bite-size pieces
   1      jar           artichokes -- (10 oz) drained/cut
   1      jar           heart of palm -- (10 oz) drained
   1      jar           diced pimento -- (4 oz)
   1      large         red onion -- cut into rings
     3/4  cup           grated Parmesan cheese
     1/2  cup           olive oil
     1/3  cup           vinegar

Combine 1st 6 ingredients in large bowl.  Sprinkle with Parmesan cheese.   
Mix olive oil and vinegar in small bowl and pour over salad, tossing to  
coat.  Serve immediately.


                   - - - - - - - - - - - - - - - - - - 

NOTES : At our house, we have a lasagne for the main course on  Christmas 
       and serve this easy salad to complement it.  With the red onion 
       and pimento against the greens, it looks Christmasy.  The recipe 
       originated  at a St. Louis restaurant of the same name.  Hope 
       y'all enjoy.

                    *  Exported from  MasterCook II  *

                         RIO GRANDE QUINOA SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Side Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Lemon juice
   3      tablespoons   Olive oil
   3      tablespoons   Cilantro -- minced
                        Sea salt
                        Freshly ground black pepper
   1      cup           Fresh or frozen corn
     1/2  cup           Quinoa -- rinsed well
     1/2  teaspoon      Cumin seeds -- toasted
   1      cup           Cooked black beans
   1      medium        Tomato -- diced
   3      tablespoons   Red onion -- minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to 
taste; set aside.
In a small saucepan, bring 1-1/2 cups water to a boil and add corn.
Reduce heat and let corn simmer until tender.  Drain corn, reserving 1 cup 
of cooking liquid.
Bring cooking liquid to a boil and add quinoa and cumin.  Cover, reducing 
heat, and let simmer until liquid is absorbed (about 10 minutes).  Remove 
pan from heat and leave undisturbed for 5 minutes.
Fluff quinoa with a fork and allow to cool slightly.
In a bowl, combine cooled quinoa, corn, black beans, tomato and onion.
Pour dressing over and toss gently to mix.  Refrigerate salad until ready 
to serve.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                   ROASTED PEPPER AND BLACK BEAN SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Herbs                            Salads
                Side Dish                        Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          Dry black beans or
   3      cups          Black beans -- cooked
   2                    Red bell peppers
   2                    Yellow bell peppers
                        -----DRESSING-----
   2      tablespoons   Fresh lemon juice
   1      tablespoon    Red wine vinegar
     1/2  teaspoon      Ground cumin
   1      teaspoon      Sugar
   1      large         Garlic clove -- minced
     1/3  cup           Olive oil
                        Salt and pepper -- to taste
     1/3  cup           Fresh basil -- chopped
   4                    Scallions -- chopped (garnish)

Half the bell peppers lengthwise, removing seeds and stems.

 If using dry beans, rinse well, drain, and add water to cover by 3".
Let soak overnight.  Drain and rinse soaked beans, discarding water.
Add fresh water to cover by 3".  Bring to boil, then loosely cover pot and 
simmer for about one hour, until tender but not mushy; season to taste 
with salt.

 Preheat oven to 450 F.  Place cut peppers on broiling pan, 3" from heat. 
Turn frequently until skins are blackened.  Cool.  Remove skins, and cut 
into 1" squares.  Combine in serving bowl with beans.

 Combine dressing ingredients thoroughly; toss with beans and peppers.
Garnish with scallions.

 Yield: 6 to 8 servings.

 From 1994 Shepherd's Garden Seeds Catalog, pg. 8.  Posted by Cathy 
Harned.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                  Roasted Red Pepper and Chive Dressing

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Sweet red pepper -- medium-si
     1/2  cup           Prepared roasted red peppers
     1/3  cup           Red wine vinegar
   1      each          Garlic clove -- medium minced
   1      cup           Olive oil
     1/3  cup           Finely chopped fresh chives
                        Salt
                        White pepper -- freshly groun

Hold red pepper over a flame, turning it until evenly charred. Or cut it 
in half, rub with oil, and place under the broiler until blackened. Wrap 
in a plastic bag and set aside to cool. Scrape off the burned skin and 
remove seeds and stem.  In bowl of blender or food processor fitted with a 
steel blade, place red pepper, vinegar, and garlic. Process until pepper 
is pureed.
With machine running, slowly drizzle in olive oil until fully combined. 
Stir in chives and season with salt and pepper to taste.
This recipe, featured at Neiman-Marcus, is from caterer George Dolese. 
George serves this dressing over a salad of fusili pasta, chunks of fresh 
mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and 
blanched asparagus.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

        Rohkostsalat-Cabbage Fruit Salad With Sour-cream Dressing

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables                       Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Cabbage; Raw -- Shredded
   1      tablespoon    Lemon Juice
     1/4  cup           Pineapple Juice
     1/4  teaspoon      Salt
     1/2  cup           Sour Cream
   1      each          Apple; Med., Diced -- Unpeeled
     1/2  cup           Raisins
   1 1/2  teaspoons     Lemon Juice
   1      tablespoon    Sugar

Prepare cabbage and apple.  Use 1 T lemon juice to wet diced apple to 
prevent darkening.  Toss cabbage, raisins, and apple.  Mix fruit juices, 
salt, and sugar.  Add sour cream, stir until smooth; add to salad and 
chill.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                   Roquefort, Pear and Watercress Salad

Recipe By     : MSBello
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                           Fruits
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tbsp          strong brewed tea -- pref.Earl Grey
   1      tbsp          white-wine vinegar or Champagne vinegar
   1      tbsp          walnut oil
   1      tbsp          minced shallots
   1      tsp           Dijon mustard
                        salt and freshly ground black pepper
   3      cups          washed, dried and torn red leaf lettuce
   3      cups          washed & dried watercress lettuce
   1                    ripe pear, pref. red -- cored/thinly sliced
   1      oz            Roquefort cheese -- crumbled
   1      tbsp          chopped toasted walnuts

In small bowl, whisk together tea, vinegar, oil, shallots, mustard, salt 
and
pepper. (can be prepared 2 days ahead, and stored in fridge.)
In large bowl,toss lettuce and watercress toegether with the dressing. 
Divide
among 4 salad plates, decoratively arranging pear slices over lettuce
mixture. Sprinkle cheese and walnuts on top and garnish with a grinding of
black pepper.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Eating Well Magazine.

                    *  Exported from  MasterCook II  *

                     Rote Rubensalat (Red-beet Salad)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Red Beets -- Bunches
                        -----MARINADE-----
   2      tablespoons    -- Water
     1/4  cup           Vinegar
   2      tablespoons   Caraway Seeds
   1      teaspoon      Sugar
   2      tablespoons   Onion -- Minced
   1      teaspoon      Horseradish
     1/4  teaspoon      Cloves -- Ground
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
   5      tablespoons   Vegetable Oil

Wash beets, trim off greens, place in medium saucepan, and cook, without 
peeling, in salted water to cover, until beets are tender.
Peel and slice. Prepare marinade dressing by combining remaining 
ingredients. Pour over beets and let stand for several hours before 
serving. Stir beets occasionally.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                    Rotkrautsalat (Red Cabbage Salad)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      each          Bacon -- Slices
   1      teaspoon      Sugar
   2      tablespoons   Vinegar
     1/4  cup           Wine -- Red or White
     1/2  each          Red Cabbage; Head -- Shredded
   2      tablespoons   Vegetable Oil
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      tablespoon    Caraway Seeds

Fry bacon in medium-size fry pan until crisp.  Remove and reserve bacon. 
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is 
dissolved.
Pour this hot mixture over the cabbage.  Toss with vegetable oil, salt, 
pepper, and caraway seeds.
Sprinkle crumbled bacon over mixture.  Serve at room temperature.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                         S&W CHICKEN FAJITA SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Mexican
                Chicken                          Tomatoes
                Spices

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Boneless -- skinless
                        Chicken breast halves
   1      can           (15-oz.) S&W Pinqutos or
                        Black beans -- undrained
   1      can           (14-1/2 oz.) S&W Ready Cut
                        Tomatoes -- drained well
   4      cups          Shredded salad greens
     1/2  cup           Diced bell pepper
     1/4  cup           Each chopped green onion
                        Red onion -- cilantro
                        S&W Mesquite Cooking Sauce
                        & Marinade
                        S&W Vintage Lites Red Wine
                        Vinegar Dressing
                        Garnish (optional):
                        Guacamole & sour cream

Brush chicken with Mesquite Cooking Sauce.  Broil or BBQ 3-5 min. per side 
or until done, basting with more Cooking Sauce; slice into thin strips.
Combine remaining ingredients with chicken strips and toss with 1 
tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing. Garnish 
with guacamole and sour crea, if desired.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Sadie's Shrimp Salad

Recipe By     : 
Serving Size  : 30   Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Macaroni -- cooked
   4      pounds        Shrimp -- boiled and peeled
  24      each          Eggs, hard boiled -- chopped
   2      cups          Onion -- finely chopped
   1      cup           Celery -- finely chopped
   2      cups          Black olives -- finely chopped
   2      cups          Dill pickles -- chopped

See Sadie's Shrimp Salad Dressing for directions


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                      Sadie's Shrimp Salad Dressing

Recipe By     : 
Serving Size  : 30   Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         Mayonnaise
     1/2  cup           Olive oil
   2      tablespoons   Louisiana hot sauce
   2      tablespoons   Lemon juice
   1      tablespoon    Lea & Perrins Worcestershire
   1      tablespoon    Mustard
   2      tablespoons   Ketchup

Cook macaroni, drain, and cool.  In a large bowl, mix macaroni, shrimp, 
eggs, onions, celery, olives, and pickles and toss well. Make dressing out 
of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and 
mustard, and ketchup.  Pour over other ingredients and mix well. 
Refrigerate 1 hour before serving. You may have to make more dressing if 
the salad takes it up. Serves 30 people for a real picnic or party. "it's 
good!  I garontee! And Sadie is my mother-in-law." From Justin Wilson's 
Outdoor Cooking With Inside Help


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Salad Dionne Warwick *

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PATTI - VDRJ67A-----
   1      pound         Ziti
   1      pound         Broccoli
   1      teaspoon      Dijon mustard
     1/2  teaspoon      Salt
     1/4  teaspoon      Fresh ground black pepper
   2      tablespoons   Red wine vinegar
     1/3  cup           Olive oil
     1/4  cup           Parmesan cheese -- fresh gratd
   2      medium        Tomaotes -- garnish

In a large pot of boiling salted water, cook the ziti according to package 
directions. Drain and rinse under cold water. Drain again and set aside. 
Bring a large pot of slated water to boiling. Separate the broccoli into 
small flowerets, discarding the stems. Add the broccoli to the pot, bring 
back to a boil and cook rapidly for 2-3 minutes. Drain and refresh under 
cold running water. Drain again and spread out on paper towles to dry. In 
large bowl, stir the mustard, salt, pepper and vinegar until everything is 
dissolved.
Slowly add the oil, whisking until smooth. Add the pasta, broccoli, and 
cheese, but do not toss. Cover and refrigerate. Just before serving, 
gently toss until the all are coated with the sauce. Core the tomatoes; 
cut into wedges and use to garnish the salad.

 FROM: Lifestyles of the Rich & Famous Cookbook.


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                    *  Exported from  MasterCook II  *

                          Salad from the Orient

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :2:00
Categories    : Salads                           Chinese
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pork tenderloin
                        --- Marinade: -----
   2      tablespoons   brown sugar
   1 1/2  tablespoons   soy sauce, low sodium
   2      tablespoons   sherry
   1      tablespoon    Hoisin sauce
                        --- Dressing: -----
   2      tablespoons   oil -- *see note
   2      tablespoons   sugar
   2      tablespoons   soy sauce
   1      teaspoon      ginger root -- grated
   1      dash          Tabasco sauce -- optional
                        ---Salad: -----
   6      ounces        vermicelli
   1      cup           carrots -- julienned
   1      cup           pea pods
   4                    green onions
   1      tablespoon    sesame seeds

* Use olive oil or a mixture of olive and peanut oil.

     1. Cut the pork into very thin slices, suitable for stir-frying. Mix 
brown sugar, 1-1/2 teaspoons soy sauce, sherry (optional) and Hoisin 
sauce. Pour over the pork strips in heavy plastic bag. Tie bag and put 
mixture into refrigerator to marinate up to 1 hour, turning bag 
occasionally.
     2. To prepare the dressing, combine oil, sugar, 2 tablespoons soy 
sauce, ginger root and Tabasco or other hot sauce. Blend and put into 
refrigerator to chill.
     3. Cook vermicelli to desired doneness. Add the pea pods and carrots 
during last 2 minutes of cooking. Drain and immediately rinse with cold 
water. Put into large bowl. Pour the dressing over vermicelli mixture, add 
the green onions (slice into thin rounds, tops included). Set aside while 
preparing pork.
     4. Remove the pork from refrigerator and put into a wok or large 
heavy skillet. Include some of the marinade. Stir pork strips until 
browned and cooked through, about 5-7 minutes. Drain and add to the salad 
mixture. Mix the salad well. Cover and refrigerate 1 hour to allow the 
flavors to blend. If desired, sprinkle with toasted sesame seeds just 
before serving.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Steamed broccoli flowerettes go well in this salad, and chopped 
       waterchestnuts will add some crunch.

                    *  Exported from  MasterCook II  *

                        SALAD OF CHICKEN & MELON *

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Fruits
                Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PATTI - VDRJ67A-----
   3                    Chicken breasts; whole -- boneless
   1                    Cantaloupe
     1/2  pound         Black grapes
     1/2  pound         Asparagus
   1      cup           Chicken broth
     1/2  cup           Dry white wine
   1                    Garlic clove -- crushed
   3      tablespoons   Capers
   3      tablespoons   Parmesan cheese -- coarsely
                        grated
                        -----DRESSING-----
     1/4  cup           Lemon juice
     1/4  cup           Oil
     1/4  cup           Dry white wine
   1                    Garlic clove -- crushed

Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil, 
steam or microwave until just tender. Cut asparagus into 2 inch lenghts. 
Combine broth, wine and garlic in a pan, add chicken; bring to a boil, 
reduce heat and simmer for 5 minutes on each side, or until tender. Drain 
chicken, cool, and shred finely. Combine chicken, melon, grapes, asparagus 
and capers with dressing. Serve with parmesan cheese. Dressing: Combine 
all ingredients in a jar, shake well.


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                    *  Exported from  MasterCook II  *

                  SALAD WITH ZESTY VINAIGRETTE DRESSING

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Vegetable oil
     1/4  cup           White wine vinegar
   1      teaspoon      Salt
   1      teaspoon      Dry mustard
     1/2  teaspoon      Sugar
     1/2  teaspoon      Garlic powder
   3                    To 4 drops hot pepper sauce

"The dressing really gives the lettuce and vegetables nice zip." - Fayne 
Lutz 
 Salad greens Bell peppers, mushrooms, tomatoes, and/or other vegetables 
of your choice 
 In a jar with a tight-fitting lid, combine the first seven ingredients 
and shake well.  Toss salad greens and vegetables in a large bowl or 
arrange on individual salad plates. Serve with dressing.

 Yields:  1 cup dressing From: "Taste of Home" Magazine Posted by: Debbie 
Carlson (PHHW01A) - Prodigy


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                    *  Exported from  MasterCook II  *

                             Salad-in-a-Boat

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                       Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           Water
   5      tablespoons   Butter or margarine
     1/4  teaspoon      Salt
     2/3  cup           All-purpose flour
   3      each          Eggs
     3/4  cup           Shredded Swiss cheese
   1 1/2  cups          Small spinach leaves
   8      each          Cherry tomatoes
                        -----EGG-VEGETABLE SALAD-----
     1/2  cup           Mayonnaise
   1      teaspoon      Dijon mustard
     1/4  teaspoon      Ground cumin
   1      cup           Raw cauliflower -- sliced
     1/4  pound         Raw mushrooms -- thinly sliced
   1      cup           Frozen peas (thawed)
   1      cup           Celery -- thinly sliced
   2      each          Green onions & tops -- sliced
   6      each          Hard-cooked eggs

In a 2-quart pan, bring water, butter, and salt to a boil. When butter 
melts, remove pan from heat and add flour all at once. Beat until well 
blended.
Return pan to medium heat and stir rapidly for 1 minute or until a ball 
forms in middle of pan and a film forms on bottom of pan. Remove pan from 
heat and beat in eggs, one at a time, until mixture is smooth and glossy. 
Add cheese and beat until well mixed.
Spoon into a greased 9-inch round pan with removable bottom or 
spring-release sides.  Spread evenly over bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; 
turn off oven.  With a wooden pick, prick crust in 10 to 12 places; leave 
in closed oven for about 10 minutes to dry. Remove pan from oven and cool 
completely.  Remove crust from pan.   Prepare egg-vegetable salad. In a 
bowl, stir all ingredients except eggs together as listed. Coarsely chop 
the 6 hard-cooked eggs; gently fold into vegetable mixture.
Line bottom and sides of boat with spinach leaves.
Cut each tomato in half.  Pile egg salad over spinach and garnish with 
cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad): 
18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 
calories.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              Salatmarinade

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings                        Salads
                German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      Sugar
   1      teaspoon      Paprika
     1/2  teaspoon      Salt
     1/2  teaspoon      Dry mustard
     1/2  teaspoon      Celery seed -- crushed
     1/4  teaspoon      Pepper
     1/2  cup           Tarragon vinegar
     3/4  cup           Olive oil

Stir all of the ingredients together except the oil.
Gradually add the oil, stirring constantly.  Or, you can shake all the 
ingredients in a bottle until well blended. Makes about 1 1/4 cups.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              Salatsauce #1

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings                        Salads
                German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      each          Peppercorns -- black
     1/4  teaspoon      Dry mustard
   1      teaspoon      Salt
   3      tablespoons   Olive oil
   1 1/2  tablespoons   Tarragon vinegar
                        Lettuce leaves

In a wooden salad bowl crush the peppercorns into a coarse powder.
Add the salt and mustard.  Stir in the oil and vinegar. Put the lettuce on 
top of the mixture and chill in the refrigerator. At serving time, stir 
until all the leaves are coated. Gourmet's Old Vienna Cookbook


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              Salatsauce #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings                        Salads
                German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  teaspoons     Salt
   1 1/2  teaspoons     Prepared mustard
     1/4  teaspoon      Pepper -- black
   1      each          Garlic clove -- large/crushed
     1/4  cup           Tarragon vinegar
     3/4  cup           Olive oil

Mix the first 4 ingredients together and add the garlic, vinegar and salt. 
Stir until the salt is dissolved. Gradually add the oil, stirring 
constantly.  Or, shake all the ingredients in a bottle until well blended.


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                    *  Exported from  MasterCook II  *

                        SALSA AND THREE BEAN SALAD

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----DRESSING-----
   1      cup           Thick and chunck salsa
     1/3  cup           Fresh lime juice -- about 2 limes
     1/3  cup           Vegetable oil
   1      teaspoon      Chili powder
                        -----SALAD-----
   1      can           Light OR dark kidney beans -- drained (15.5oz can)
   1      can           Black beans (15 ounce can) -- drained and rinsed
   1      can           Garbanzo beans (15 oz can) -- drained
   1      cup           Chopped red bell pepper
     1/4  cup           Sliced green onions
   1                    Medium carrot -- thinly sliced

In small bowl, combine all dressing ingredients; blend well.
In large bowl, combine all salad ingredients.  Pour dressing over salad; 
toss to coat.  Cover; refrigerate several hours to blend flavors.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                        SAN ANTONIO CHICKEN SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         Whole chicken breasts -- split, boned and ski
     1/2  cup           Pace Picante Sauce
     1/2  teaspoon      Ground cumin
     1/4  teaspoon      Salt
     1/4  cup           Dairy sour cream
   2      tablespoons   Mayonnaise
   1                    Ripe avacado
   1      cup           Sliced celery
                        Bibb or leaf lettuce leaves
   4                    Crisply cooked bacon slices -- crumbled

Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in 
10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring 
frequently, until cooked through - about 4 minutes. Transfer contents of 
skillet to mixing bowl; cover and chill thoroughly. To serve, combine 
chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and 
coarsely chop avacado. Add avacado and celery to chicken mixture; mix 
lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve 
with additional Pace Picante Sauce.


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                    *  Exported from  MasterCook II  *

                        SAN ANTONIO SPINACH SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Packed torn spinach leaves
   1                    Can (15 oz) black beans
                        Rinsed and drained
   1                    Red bell pepper into stirps
     1/2  cup           Thin sliced red onion -- rings
   1      cup           Sliced mushrooms
     1/4  cup           Canadian bacon -- strips
     1/2  cup           Pace Picante Sauce
     1/4  cup           Bottled Italian dressing
     1/4  teaspoon      Ground cumin
                        Hard-cooked eggs -- cut into
                        Wedges or sliced (optional)

Combine vegetables, beans and bacon in large bowl.  Combine Pace Picante 
Sauce, dressing and cumin in small bowl; mix well.  Pour Pace Picante 
Sauce mixture over vegetables; toss lightly to coat with dressing.  Chill. 
Toss again and garnish with eggs, if desired.
Serve with additional Pace Picante Sauce.  Makes about 7 1/2 cups of 
salad.


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                    *  Exported from  MasterCook II  *

                  Sauerkraut Salad With Yogurt Dressing

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Sauerkraut -- (1 lb can)
     1/2  pound         Blue grapes
   6      ounces        Ham -- cooked
                        ----------dressing----------
     1/2  cup           Yogurt
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper -- white
   1      teaspoon      Honey

Rinse and drain sauerkraut; chop coarsely.  Wash grapes and cut in half; 
remove seeds if desired.  Cut ham in julienne strips. Gently mix these 3 
ingredients.  Blend dressing ingredients and stir into sauerkraut mixture. 
Marinate for 10 minutes; adjust seasoning before serving, if necessary.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Savory Ratatouille

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :1:30
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    tomatoes
     1/4  cup           olive oil
   1      medium        onion flakes -- sliced
   2                    garlic cloves -- minced
   1      tablespoon    fresh parsley -- chopped
   1                    eggplant -- 1-inch slices
   2                    zucchini -- sliced
   1                    red bell pepper
   3      tablespoons   wine vinegar
   2      tablespoons   fresh parsley -- chopped
                        black pepper

* Instead of parsley for garnish, use basil or oregano (fresh) if you 
prefer. Prepare vegetables before beginning recipe.

     Slice onion, cut garlic into slivers or mince, chop parsley, cut 
eggplant into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and 
chop red pepper.
     Blanch tomatoes by placing in boiling water for 10 seconds. Drain, 
and when cool enough to handle, peel, seed and chop. Reserve juice from 
tomatoes.

     1. Heat oil in a deep, heavy saucepan. Add onion, garlic and 1 
tablespoon parsley. Saute about 3 minutes or until onion is soft. Add 
eggplant, zucchini and red sweet pepper and mix well.
     2. Cover pan and simmer over low heat until the vegetables are 
tender; about 30-35 minutes. Add tomatoes with the juice, stir well, cover 
again and simmer 10 minute more.
     3. Remove from heat and let stand, covered, for 10 minutes.
     4. Add wine vinegar and black pepper to taste. Stir well. 

Place into serving dish and garnish with fresh parsley, basil or oregano. 
Serve warm or at room temperature.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with poached fish or as a vegetable salad.


                    *  Exported from  MasterCook II  *

                              Savoy Coleslaw

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:15
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         bacon
   1      head          savoy cabbage
   1                    carrot -- peeled, grated
   1                    red bell pepper -- roasted
   1                    celery stalk -- diced
   3      tablespoons   sugar
   4      tablespoons   cider vinegar
   3      tablespoons   sour cream
                        salt -- to taste
                        black pepper -- to taste

     1. Prepare vegetables.
      a. Cabbage: Trim off outer leaves and remove the stem. Cut into half 
from top to bottom (through the stem end) and cut each half into 
paper-thin slices.
      b. Celery: Peel and dice finely.
      c. Red pepper: roast, remove seeds and stem then dice.
      d. Carrot: Peel and grate.
     2. Cook bacon until crisp. Drain well and reserve the grease. Set 
aside to cool.
     3. Place the cabbage in a large bowl and toss with the carrot, bell 
pepper and celery. Crumble the bacon slices and add to the mixture. Set 
aside.
     4. Dressing: Combine 1/4 cup of the bacon fat, sugar, vinegar and 
sour cream. Season with pepper and salt. Use a wire whisk to mix until 
smooth.
     5. Toss dressing with cabbage mixture. Serve immediately or 
refrigerate up to 24 hours. Let stand 30 minutes before serving if it has 
been refrigerated.


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                    *  Exported from  MasterCook II  *

                  Schnittbohnensalat (Green-Bean Salad)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Green Beans -- Fresh *
                         -- Boiling Salted Water
     1/4  cup           Stock -- **
   3      tablespoons   Vinegar
   3      tablespoons   Vegetable Oil
   2      each          Onions; Med. -- Thinly Sliced
     1/2  teaspoon      Dried Dillseed
   1      teaspoon      Sugar

*    Green beans should be sliced lengthwise (French Cut). ** Stock is the 
water that the green beans were cooked in. (Not regular 
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ 
Cook beans in boiling salted water until just tender. Reserve 1/4 cup of 
the cooking liquid and drain off the rest.
Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, 
dill, and sugar; stir until blended.  Pour mixture over beans; marinate 
several hours before serving.


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                    *  Exported from  MasterCook II  *

                           SESAME CHICKEN SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Poultry
                Low Fat                          Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Cooked rice
   2      cups          Cooked chicken breast -- - (slivered)
     1/4  pound         Fresh snow peas -- trimmed
                        cut into julienne strips
   1      medium        Cucumber; peeled, seeded -- - and cut into
                        1-1/2 x 1/4-inch strips
   1      medium        Red pepper -- cut into
                        1-1/2 x 1/4-inch strips
     1/2  cup           Sliced green onion -- - (including tops)
   2      tablespoons   Sesame seeds (optional) -- - toasted
                        -----SESAME DRESSING-----
     1/4  cup           Chicken broth
   1      tablespoon    Peanut oil
   3      tablespoons   Rice or white wine vinegar
   3      tablespoons   Soy sauce
   1      teaspoon      Sesame oil

Salad: Combine all ingredients; stir well.  Serve at room temperature or 
slightly chilled.

 Sesame Dressing: Combine all ingredients in jar; cover tightly and shake 
vigorously.  Makes about 3/4 cup.

 Each serving provides:
* 261 calories * 18.8 g. protein * 5.2 g. fat * 33.5 g carbohydrate * 1.6 
g dietary fiber * 877 mg. sodium * 40 mg. cholesterol 
 NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is used 
for calculation.

 Source: "Light, Lean & Low Fat" booklet Reprinted with permission from 
USA Rice Council Electronic format courtesy of Karen Mintzias


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                   SHREDDED CHICKEN SALAD WITH CILANTRO

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Russian                          Salads
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Whole chicken breasts
                        Salt
     1/4  cup           Light vegetable oil
   2      cups          Chopped Vidalia onions
     3/4  cup           Walnuts -- lightly toasted
     1/4  cup           Finely chopped scallions
     3/4  cup           Finely chopped cilantro
   1 1/3  cups          Homemade mayonnaise
                        You may use commercial mayo
                        Fresh ground black peppe

Place the chicken breasts in a saucepan with enough water to cover.
Bring to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until 
the chicken is cooked through, about 15 minutes. Drain the chicken and 
allow to cool.
Remove and discard the skin. Remove the chicken from the bones and tear 
the meat into shreds. Place in a salad bowl and set aside.
Heat the oil in a medium-size skillet over medium-high heat. Saute the 
onions, stirring, until deep golden brown, about 20 minutes. Drain the 
onions and add them to the chicken. Cool to room temperature.
Add the walnuts, scallions, and cilantro to the chicken. Toss with the 
mayonnaise and season with salt and pepper. Serve the salad at room 
temperature.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       SICILIAN PASTA SALAD PICCATA

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pasta                            Italian
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Rotini macaroni -- uncooked
   1      pound         Chicken breasts -- boneless
                        skinned
     1/2  cup           Dry white wine
     1/2  cup           Water
     1/3  cup           Olive oil or vegetable oil
   2      tablespoons   White wine vinegar
   2      tablespoons   Lemon juice
   2                    Cloves garlic -- minced
     1/2  teaspoon      Salt
     1/4  teaspoon      Coarsely ground black pepper
   1 1/2  cups          Thinly sliced sweet red -- pepper, cut in 2-inc
					
     1/2  cup           Chopped fresh parsley
     1/2  cup           Sliced green onion
   2      tablespoons   Capers

Cook pasta according to package directions; drain.  Rinse with cold water 
to cool quickly; drain well. In a small saucepan, place chicken breasts; 
cover with wine and water.  Simmer,  uncovered, about 20 minutes or until 
done; discard liquid.  Set chicken aside to cool.  Cut chicken into 
strips.
In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt 
and pepper.  In a large bowl, combine pasta, chicken and oil mixture. Add 
red pepper, parsley, onion and capers; mix thoroughly. Cover; refrigerate.

 8 servings 
 SOURCE: Sunday Newspaper 
 _ ( | ___\ \ (__() `-| (___() (__() (_()__.-| .... *Another* "thumb's up" 
dish from Sandee's Kitchen! ;-)


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                    *  Exported from  MasterCook II  *

                           Simple Iranian Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    cucumber -- peeled and chopped
   1      medium        tomato -- chopped
   1      small         onion -- chopped
   1      tablespoon    parsley -- minced
   1      tablespoon    olive oil
                        juice of one lime
                        salt and pepper to taste

Mix together. Chill before serving.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            SIMPLE VINAIGRETTE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Red wine or tarragon vinegar
   1      tablespoon    Dijon mustard
                        Salt and pepper -- to taste
  12      tablespoons   Safflower or Canola oil -- =OR=-
   9      tablespoons   -Safflower or Canola AND
   3      tablespoons   -Olive oil)

MIX THE VINEGAR WITH THE MUSTARD, salt and pepper. Add the oil gradually, 
mixing vigorously by hand or electric blender.

 Makes 1 Cup 
 PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK


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                    *  Exported from  MasterCook II  *

                           SIRLOIN CITRUS SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Beef
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----BARB DAY-----
   1      pound         Top sirloin steak -- 1" thick
                        boneless
   1      tablespoon    Olive oil
   4      cups          Romaine -- torn in bite-size
                        pieces
   2                    Oranges; peeled -- separated
                        into segments
     1/4  cup           Walnuts -- toasted
                        Strawberries; optional -- sliced
                        -----CITRUS VINAIGRETTE-----
   2      tablespoons   Orange juice
   2      tablespoons   Red wine vinegar
   2      teaspoons     Honey
   1 1/4  teaspoons     Dijon mustard

Preparation time:  24 minutes Prepare the Citrus Vinaigrette by thoroughly 
combining all ingredients.
Makes about 1/3 cup.
Prepare the salad:  Cut the beef into 1/8" strips; cut each strip in half. 
 Heat oil in a large nonstick skillet over medium high heat.  Stir fry 
beef (1/2 at a time) 1 to 2 minutes.  Remove with a slotted spoon; season 
with salt, if desired.  Toss lettuce, beef and oranges in a large bowl.  
Sprinkle with walnuts and drizzle with the Citrus Vinaigrette.
Garnish with strawberries, if desired.  Serve immediately.
Serving suggestions: Sesame bread sticks.

 Source: Beef Industry Council


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                    *  Exported from  MasterCook II  *

                        Sliced Cucumbers in Yogurt

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cucumbers
     1/2  teaspoon      Salt
     1/4  cup           Low-fat plain yogurt
     1/2  teaspoon      Sugar
     1/2  teaspoon      Lemon juice
     1/8  teaspoon      Celery seeds
     1/8  teaspoon      Ground cumin
     1/8  teaspoon      Pepper

Pare and thinly slice cucumbers.  Place in small bowl.
Sprinkle with salt; stir.  Let stand 10 minutes.  Stir together yogurt, 
sugar, lemon juice, celery seeds, cumin and pepper in small bowl to mix 
well. Transfer cucumbers to colander; rinse with cold water. Squeeze with 
hands to extract as much liquid as possible.
Return to bowl. Stir in yogurt mixture. Refrigerate covered until serving. 
Makes 4 servings. PER SERVING:
calories- 27, protein - 1 g., fat - 0, carbohydrates - 5 g., cholesterol - 
1 mg., sodium - 290 mg


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            SOUPER SALAD (LF)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Low Fat                          Salads
                Mcdougall                        Vegetarian
                To Try

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  46      ounces        Tomato juice -- canned
   1      small         Red onion -- finely chopped
  10      milliliters   Garlic -- minced
     1/4  cup            -- water
     1/2  cup           Corn kernels -- fresh or frozn
  15      ounces        Black beans -- rinsed & draind
                        Cucumber -- seeded and finely
					
                        Red bell pepper -- seeded &
                        chopped
                        Green bell pepper -- seeded &
                        chopped
                        Zucchini -- finely chopped
                        Celery stalk -- finely chopped
                        Scallions -- finely chopped
   4      ounces        Diced green chilies -- canned
   1      cup           Jicama -- finely chopped
     1/4  cup           Fresh cilantro -- or parsley
					
   2      tablespoons   Red wine vinegar
   2      tablespoons   Lime juice

x  Hot pepper sauce; to taste 1 ts Prepared horseradish; x  Pepper; black 
to taste 16 x  Melba rounds; for garnish


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Sour Cream Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Londontowne

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Eggs -- hard boiled
     1/2  pint          Sour cream
   2      each          Spring onions
   3      tablespoons   Vinegar (4?... to taste)
     1/2  teaspoon      Dry mustard
     1/2  teaspoon      Salt
   1      tablespoon    Sugar
                        Red pepper or paprika

Mash egg yolk, add salt and mustard, sugar and paprika or red pepper.
Add sour cream and enough vinegar to make it thick and soupy. Chop and add 
egg whites and chopped spring onions. Especially good over Spring leaf 
lettuce. Mrs. Brice McAdoo Clagett


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                         SOUR CREAM POTATO SALAD

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Bar-B-Q                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    Medium red potatoes -- cooked
                        jackets
     1/3  cup           Clear -- bottled Italian
					
   1 1/2  cups          Sliced celery
   1      cup           Sliced green onions
   4                    Hard boiled eggs
     1/2  cup           Sour cream
   1      cup           Mayonnaise
   1 1/2  teaspoons     Horseradish sauce
   1      teaspoon      Yellow mustard
   1 1/4  teaspoons     Celery seed
     1/3  cup           Diced cucumber
                        Salt & pepper to taste

While potatoes are warm, pour on the dressing.  Chill 2 hours. Add celery 
and onion.  Add the egg whites, chopped. Sieve egg yolks, combine with 
mayonnaise, sour cream, horseradish, mustard, and celery seed.
Chill 2 hours and add diced cucumber.

 Contributed by Wesley Pitts Origin: "Wenonah's Pantry", Bryan, TX


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                    *  Exported from  MasterCook II  *

                  Southwest Chicken, Bean and Rice Salad

Recipe By     : Bon Appetit- Light & Easy Special Edition
Serving Size  : 6    Preparation Time :0:30
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pint          water
   1 1/4  cups          chicken broth
   1 1/2  cups          long-grain rice
   6                    chicken breasts -- boned, skinned
   1 1/2  tablespoons   olive oil
   2      teaspoons     ground cumin
   2      15 oz cans    black beans -- rinsed and drained
   1                    bell pepper -- chopped
     1/2                red onion -- chopped
     1/4  cup           cilantro -- lightly packed
   3      tablespoons   lime juice -- fresh
   2      large         garlic cloves

I fix this (and double it) to take to pot luck lunches; today it
is on its way to a dog show. I like to have it once a month anyway. It has
great flavor and it is a complete meal. Great for a cool summer dinner.

Bring 2 cups of water and 1 cup of chicken broth to boil in a heavy
medium sauce pan. Add rice. Season with salt and pepper; reduce heat to
low. Cover and simmer until rice is tender and liquid is absorbed, about
20 minutes.  Tranfer rice to large bowl and cool.

Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken
with 1/2 tbs of olive oil. Season with salt and pepper sprinkle with 1
tsp. cumin.  Broil chicken until cooked through, about 10 minutes. Cool
and cut into 1 inch pieces.

Add chicken, black beans, corn, bell pepper, red onion and  cilantro to
rice in boil.  Combine remaining 1/4 cup chicken broth, remaining
tablespoon olive oil, remaining teaspoon cumin, lime juice and garlic in
blender. Process until garlic is finely minced. Season to taste with salt
and pepper. Pour dressing over salad in bowl and toss well.

(Can be prepared up to four hours ahead. Cover and refrigerate.)

EAT-L         Gary Watson      /\
            Santa Cruz Mtns.  /  \/\  Nirvana, with an
              Los Gatos, CA  / /\/  \  ocean view...
                            / /  \   \
                                      ~~~~~~~~~~~~~~~~


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                    *  Exported from  MasterCook II  *

                      Southwestern Three-Bean Salad

Recipe By     : Eating Well, July-Aug 1993
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                       Salads
                Beans                            Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15      Ounces        Black Beans, Canned -- rinsed and drained
  15      Ounces        Pinto Beans, Canned -- rinsed and drained
  15      Ounces        Chickpeas, Canned -- rinsed and drained
   3                    Chipotle Pepper In Adobo Sauce -- finely chopped
   3      Tbsp          Cider Vinegar
   2      Tbsp          Canola Oil
     1/4  C             Cilantro -- chopped
                        Salt and pepper to taste
     1/2  head          Iceberg Lettuce -- shredded
     1/2                Vidalia Onion -- thinly sliced

In a large bowl, combine black beans, pinto beans or black-eyed peas, 
chickpeas, chipotles, vinegar, oil and cilantro. Toss until well mixed.
Season with salt and pepper. Arrange lettuce on a serving platter, mound 
the bean mixture over top and garnish with sliced onions. Serves 6 as a 
side dish.
 Edited for Master Cook II by Gary Watson <watson@rahul.net>
 Eating Well, July-Aug 1993/MM by DEEANNE


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 157 0 0 2625 0 0 0 0 747 0

                    *  Exported from  MasterCook II  *

                             Spaghetti Salad

Recipe By     : Kitty Ross's recipe/Bob b1744
Serving Size  : 16   Preparation Time :0:00
Categories    : Cucumbers                        Pasta
                Peppers                          Salads
                Tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        thin spaghetti
   1                    onion -- chopped
   1                    cucumber -- chopped
   1                    green or red bell pepper -- chopped
   2      medium        tomatoes -- chopped
   1      12 oz. bottl  Italian salad dressing or Fat Free -- (Wish Bone)
   1      jar           Salad seasoning -- (McCormicik's)
   1      pkg           Italian salad dressing mix, dry -- (Good Seasons)

Cook, drain and rinse spaghetti. Chop all vegetables quite fine. Mix 
together
bottled salad dressing, salad seasonings and dry salad dressing mix. Shake 
to
mix well. Pour over spaghetti. Let chill overnight in refrigerator.


                   - - - - - - - - - - - - - - - - - - 

NOTES : A realy good potluck dish.

                    *  Exported from  MasterCook II  *

                    Spaghetti Squash and Avocado Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables                       Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        spaghetti squash
   6                    mushrooms  -- sliced
     1/2                red bell pepper  -- julienned
     1/2                green bell pepper  -- julienned
   4      ounces        sliced black olives  -- drained
   2                    avocados  -- seed,peel,slice
                        -----Avocado Oil Vinaigrette-----
     3/4  cup           avocado oil  -- or light vegetable o
     1/4  cup           white wine vinegar
   3      cloves        garlic  -- crushed
   1      teaspoon      oregano
   1      teaspoon      basil
   1      teaspoon      rosemary
   1      teaspoon      dry mustard
   1      teaspoon      Worcestershire sauce
                        Salt and pepper to taste

Prepare Avocado Oil Vinaigrette at least 24 hours before serving
time.  Shake all ingredients together in tightly covered container.  Let
Vinaigrette stand at least 24 hours.
 Halve squash lengthwise, scoop out seeds.  Place halves
cut side down in large saucepan; add water to a depth of two inches;
cover and bring to a boil.  Reduce heat; simmer squash 20 minutes. Drain 
off water; cool squash and shred into strands.  Mix squash,
mushrooms, peppers, olives and avocados in serving bowl.  Pour
Vinaigrette over, toss gently and serve.


                   


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                    *  Exported from  MasterCook II  *

                             Sparkling Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :1:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       lime gelatin powder
   1      cup           water
   7      ounces        lemon-lime soda
   1      cup           applesauce
                        --- Garnish: ---
                        grapes -- frosted, * see note
                        mint sprigs

* To make frosted grapes for decorations: Beat an egg white until frothy. 
Dip the grapes into egg white then immediately roll in sugar, preferably 
superfine, and then lay on waxed paper until dry. Use tinted sugar for 
more color variety.

SALAD:
     1. Place lime-flavored gelatin into bowl; add 1 cup very hot water 
and stir until gelatin is completely dissolved. Blend in a 7-ounce bottle 
of lemon-lime carbonated soft drink. Chill this mixture until consistency 
of unbeaten egg whites.
     2. Lightly oil a decorative 1-quart mold with vegetable oil; do not 
use olive oil. Invert mold to drain off any excess oil.
     3. When gelatin is somewhat thickened, add 1 cup thick applesauce. 
Blend quickly. Pour mixture into mold and chill until firm.
     4. Unmold onto serving plate and surround mold with frosted grapes 
and sprigs of mint.


                   - - - - - - - - - - - - - - - - - - 

NOTES : This salad has a sparkling color and is perfect for serving with a 
       holiday meal as a side dish.

                    *  Exported from  MasterCook II  *

                     SPICY BLACK BEAN & LENTIL SALAD

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Cooked black beans
   2      cups          Cooked red lentils
   1      teaspoon      Dry mustard
   3      tablespoons   Minced garlic
   1      tablespoon    Fresh parsley -- minced
     1/2  cup           Rice vinegar
                        Juice from 1 lemon
   1      teaspoon      Salt
   3      tablespoons   Olive oil
   1      teaspoon      Crushed red peppers
   1      small         Butterhead lettuce -- torn
   2      large         Red bell peppers -- sliced
   2      large         Red potatoes, cooked -- sliced
     1/2  cup           Grated carrots

Put legumes in separate bowls.  Whisk together mustard, garlic, parsley, 
vinegar, lemon juice, salt, oil & red pepper.  Divide mixture evenly 
between legumes.  Marinate covered in the fridge for 1 hour.

 Line salad plates with lettuce, top with peppers.  Arrange small piles of 
potatoes, carrots & legumes on each plate.  Drizzle marinade over the 
meal.

 VT July 1993


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                    *  Exported from  MasterCook II  *

                     SPICY CORN AND BLACK BEAN SALAD

Recipe By     : 
Serving Size  : 11   Preparation Time :0:00
Categories    : Salads                           Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Shelton
                        ******SALAD******
   2      cans          Mexicorn -- (corn and red and
                        peppers), 11oz -- drained
  15      ounces        Black beans; drained -- rinsed
   4 1/2  ounces        Sliced Mushrooms -- drained
     1/2  cup           Green Onions -- sliced
     1/2  cup           Cucumbers; peeled -- slice
					
   2      tablespoons   Fresh Jalapeno Pepper -- finely chopped
                        ******DRESSING******
     1/3  cup           Oil
     1/4  cup           Rice Wine Vinegar or White -- Vinegar
     1/4  cup           Orange Juice
   1      teaspoon      Garlic -- minced
     1/2  teaspoon      Salt
                        *****BEFORE SERVING*****
     1/4  cup           Fresh Cilantro -- chopped
   1      tablespoon    Orange Peel -- grated
   2      teaspoons     Cumin seed (or 1 ts)
                        Lettuce Leaves

In large bowl, combine all salad ingredients; blend well.  In small bowl 
using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour 
over salad; toss gently.  Cover; refrigerate 1 to 2 hours to blend 
flavors.

 Just before serving, drain salad.  Stir in cilantro, orange peel and 
cumin seed.  Serve in lettuce-lined bowl or on lettuce-lined plates. Store 
in refrigerator.

 Makes 11 (1/2-cup) serving.

 Pillsbury bake-off recipes - Green Giant Mushroom Edition.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                Spinach and Apple Salad w/ Bacon Dressing

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        fresh spinach  -- torn in bite sized p
   4                    bacon slices
   1      tablespoon    vegetable oil
   1      small         onion  -- diced
   2      tablespoons   cider vinegar
   1      teaspoon      brown mustard
     1/2  teaspoon      sugar
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   1                    apple  -- cored and thinly sli

Place spinach in large bowl. Cook bacon in large skillet over medium high 
heat until crisp. Remove to paper toweling to drain.  Discard all but 3 
Tablespoons drippings from skillet. Add oil to drippings in skillet and 
heat.  Add onion; cook until tender, about 3 minutes.  Stir in vinegar, 
mustard, sugar, salt and pepper.  Bring to boiling.  Remove from heat. Add 

apple to spinach.  Pour hot dressing over spinach and apple; toss well to 
coat.  Crumble bacon and sprinkle over salad.  Serve immediately.


                   


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                    *  Exported from  MasterCook II  *

                       Spinach and Grapefruit Salad

Recipe By     : MSBello
Serving Size  : 8    Preparation Time :0:00
Categories    : Citrus                           Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tsp           poppy seeds
     1/2                red onion -- thinly sliced
   3                    grapefruit -- pink or red
   6      cloves        garlic -- peeled
   2      tbsp          white wine vinegar
   2      tbsp          olive oil -- extra-virgin
   1      tbsp          coarse-grain mustard -- pref. Pommery
     1/2  tsp           honey
                        salt and freshly ground pepper
     3/4  lb            fresh spinach, washed and torn -- (16 cups)
     1/2  small         jicama, peeled & cut -- in matchsticks

Heat a small skillet over medium heat. Add poppy seeds and toast, stirring
constantly, until aromatic, 1-2 minutes; set aside
Place onion slices in small bowl; add cold water to cover and soak for 10
minutes. Drain.
Meanwhile, with a sharp knife, remove skin and white pith from grapefruit 
and
discard. Working over a small bowl to catch the juice, cut the grapefruit
segments from their surrounding membranes; reserve the segments in a small
bowl. Measure 1/3 cup of the juice and set aside.
Bring garlic cloves in a small saucepan and add water to cover. Bring to a
simmer over medium heat; cook until tender, about 3 minutes. Drain.
In a blender, combine vinegar, oil, mustard, honey, cooked garlic and
reserved grapefruit juice. Blend until creamy. Season with salt and 
pepper.
In a sald bowl, combine spinach, jicama, and reserved onions and 
grapefruit
sections. Drizzle with the dressing and toss. Arrange on salad plates and
garnish with the toasted poppy seends.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Serves 8..

                    *  Exported from  MasterCook II  *

                       Spinach And Mandarin Oranges

Recipe By     : mnh@catfish.ocpt.ccur.com (Michele Hardy)
Serving Size  : 6    Preparation Time :0:00
Categories    : Salad Dressings                  Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      Oz            Fresh Spinach -- wash, remove thick
                         -- stems
     1/2  C             Scallions -- thin sliced
  11      Oz            Mandarin Oranges -- drained
     1/2  C             Slivered Almonds -- toasted, *

                        Honey-Mustard Vinaigrette:
   1      Tsp           Dry Mustard
                        Salt -- to taste
     1/8  tsp           Black Pepper
   1      tbsp          Honey
   2      tbsp          Cider Vinegar
     1/2  C             Vegetable Oil

Fresh greenery is dotted with vivid orange segments and toasted almonds
before being coated with a honey-mustard dressing.

1. Heap the spinach leaves in a large bowl.
2. Adorn the greenery with the scallions, fruit, and nuts.
3. In a small bowl, whisk together the dressing ingredients.
4. Pour the vinaigrette over the salad, toss well, and serve.

6 portions

How to toast nuts:

Spread nuts out on a cookie sheet and bake in a 350o oven for 5 to 10
minutes until golden. Different sizes and types of nuts toast at varying
times; the smaller the nut, the faster it browns, so you have to keep a
watchful eye on the oven.

Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                        Spinach and Mushroom Salad

Recipe By     : Elizabeth Powell
Serving Size  : 8    Preparation Time :0:20
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        fresh spinach -- washed & chopped
  10      whole         fresh mushrooms -- sliced
   4                    hard-boiled eggs -- chopped
   6      slices        bacon -- cooked & crumbled
   1      cup           olive oil
     1/4  cup           sour cream
     1/4  cup           red wine vinegar
     1/2  teaspoon      dry mustard
   1      tablespoon    sugar
     1/2  tablespoon    salt
     1/4  teaspoon      black pepper

Toss spinach, mushrooms, chopped egg, and crumbled bacon. Whisk remaining 
ingredients together. Toss with vegetables to coat spinach.


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 0 932 0 66 0 0 0 0 758 0 0

                    *  Exported from  MasterCook II  *

                              Spinach Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Fresh spinach
   2      each          Hard boiled eggs
     1/4  cup           Chopped pitted black olives
     1/2  each          Red onion sliced
     1/2  cup           Crumble feta cheese

Add vinegar and oil dressing


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                    *  Exported from  MasterCook II  *

                       Spinach Salad Parmesan (Lf)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Low Fat                          Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          Fresh spinach leaves -- washed well & trimme
                        Bermuda onion -- thinly sliced
   1      pint          Cherry tomatoes
   4      ounces        Fresh mushrooms -- sliced
     1/2  cup           Radishes -- thinly sliced
   1      tablespoon    Grated Parmesan cheese
                        -----PER CUP-----
                        *cals
                        *mg chol
                        *gm dietary fiber
                        *gm fat
                        *mg sodium (analyses are -- for no-fat dressing)

Toss together all ingredients.  Serve with your favorite no- or low-fat 
dressing.  Makes about 6 cups.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                 Spinach Salad with Pears and Cranberries

Recipe By     : MSBello
Serving Size  : 6    Preparation Time :0:00
Categories    : Fruits                           Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tsp           finely shredded orange peel
     1/2  cup           orange juice
     1/2  cup           seasoned rice vinegar
     1/3  cup           dried cranberries
   2                    firm-ripe pears -- (3/4 lb. total)
     3/4  cup           thinly sliced red onion -- rinsed
   1      lb            baby spinach leaves, rinsed, crisped -- in bite-sized pi

Combine orange peel, orange juice, seasoned rice vinegar, and dried
cranberries. Core and thinly slice pears; add pears and onion to dressing.
Just before serving, pour over spinach; gently mix.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Sunset Magazine. Serves 6-8..

                    *  Exported from  MasterCook II  *

                               Spring Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Snow peas
     1/2  pound         Mixed green and yellow beans
   6      each          New red skinned potatoes
     1/2  pound         Carrots
   1      cup           Frozen sweet corn
   1      cup           Fresh or frozen peas
   2      each          Tomatoes
   4      each          Hard cooked eggs
                        ----------dressing----------
   3      each          Large egg yolks
   1      teaspoon      Dijon mustard
   1      each          Salt
   1      each          Pepper
   1 1/2  cups          Saflower oil
   1      tablespoon    Lemon juice
   1      each          Shallots -- finely chopped
   1      teaspoon      Honey
   1      tablespoon    Finely chopped fresh mint
   1      tablespoon    Finely chopped fresh parsley

Top and tail beans.  Cook in lightly salted boiling water for 3 to 5 
minutes or until tender crisp.  Drain and refresh under cold running 
water. Add potatoes to boiling salted water, Cook gently for 15 minutes or 
until tender.  Drain. Place peeled corrots in a saucepan with enough cold 
water to cover.  Salt lightly, bring to a boil, then reduce heat and 
simmer until tender. Drain. Add corn and peas to small amounts of lightly 
salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and 
peas on tea towel to drain while preparing dressing. Peel and seed 
tomatoes and cut into small dice. DRESSING:  Whisk together egg yolks, 
Dijon mustard, salt and freshly ground pepper. When mixture begins to 
thicken, add 2 tablespoons of oil drop by drop, beating well.  Thin with a 
1/2 teaspoon lemon juice.  Add remaining oil in a slow, steady stream. As 
mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. 
Stop adding oil when mayonnaise is desired thickness)  Stir in shallots, 
honey, mint add parsley.  Adjust seasoning. Arrange vegetables on one 
large plater or individual plates, and garnish with egg wedges.  Thin 
mayonnaise with boiling water and lightly coat salad.
(Any leftover mayonnaise can be refridgerated for up to 1 week).


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                         Springtime Chicken Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        cream cheese
     3/4  cup           heavy cream
     1/4  cup           orange juice
   1 1/2  teaspoons     curry powder
                        salt and pepper -- to taste
   2      tablespoons   chutney
   2      cups          cooked chicken -- cubed
                        flaked coconut
                        mandarin oranges

  Place first 6 ingredients in blender and blend until smooth.
Toss with cooked cubed chicken, flaked coconut, and 1 to 2 cans (drained) 
Mandarin oranges. Chill. Serve on a bed of lettuce, sprinkle with slivered 
almonds and paprika.    This salad tastes wonderful served in a melon.... 
Sheryl House


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                   SPRINGTIME CHICKEN SALAD *** NFXS18B

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Salads
                Vegetables                       Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chicken breast halves
   1      pound         Fresh asparagus
                        Head iceberg lettuce
                        Lemon slices for garnish
                        -----LEMON-HERB DRESSING-----
     1/2  cup           Lemon juice
   2      tablespoons   Lemon juice
                        Sm clove garlic -- pressed
   1      teaspoon      Oregano
   1      teaspoon      Basil
   1      teaspoon      Salt
     1/4  teaspoon      Pepper
     1/4  cup           Slivered toasted almonds

VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon 
juice and water or broth to cover in a 9-in skillet. Place over med heat. 
Bring to a boil slowly. Reduce heat. Simmer for 1 min.
Remove from heat. Cover. Let stand 20 mins. Remove chicken, pat dry and 
shred. PREPARATION: Place chicken in a saucepan. Cover with water. Simmer 
for 20 min. until done. Remove. Cool. Wash asparagus.
Snap off stalks at the point of tenderness. Partially fill a large skillet 
with water. Bring to boil. Add asparagus. Cover and heat until water comes 
back to a boil. Uncover. Boil slowly for 4-5 mins until spears bend a 
little when lifted. Drain. Cool. With a knife, shred half of the lettuce. 
Place in a large salad bowl. combine the dressing ingredients. Shake until 
blended. Drizzle half of the dressing over the lettuce. Shred the chicken. 
Slice the asparagus into 2-in diagonal pieces. Combine with the lettuce. 
Drizzle with remaining dressing. Garnish with lemon slices. Serve, 
sprinkled with almonds, if desired.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Stir-Fried Beef Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-Cal                          Salads
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Beef round steak -- boneless
   2      tablespoons   Oil -- cooking
                        Garlic clove -- minced
   8      ounces        Mushrooms, fresh -- sliced
                        Cucumber -- chopped
                        Green pepper -- strips
                        Onion -- sliced      *
   1      teaspoon      Italian seasoning
   1      teaspoon      Salt -- seasoned
     1/8  teaspoon      Pepper, red -- ground
                        Tomatoe -- large   **
   8      ounces        Spinach leaves -- fresh

* Seperated into rings ** cut into wedges 
~------------------------------------------------------
~------------------ PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 
59mg chol., Partially freeze beef; slice thinly across the grain into 
bite-size strips. In wok or large skillet cook half the beef in hot oil 
till browned on all sides. Remove from pan. Repeat with remaining beef and 
garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, 
onions rings, Italian seasoning, salt, and red pepper to wok.
Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to 
wok; add tomatoe.  Cook 1 to 2 minutes or till heated through.
Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach 
leaves to wok; cover and cook for 1 minute or till slightly wilted.
To serve, arrange spinach on four bowls or plates; spoon meat mixture 
atop. BETTER HOMES AND GARDENS


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                    *  Exported from  MasterCook II  *

                          Strawberry Jello Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Londontowne

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Strawberry Jello
   2      cups          Boiling water
   3      each          Bananas -- mashed
   1      can           (lg) crushed pineapple
  30      ounces        Frozen strawberries -- undrain
   1      package       Sour cream -- large

Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, 
pineapple, and undrained frozen strawberries. Put half the mixture into 
13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add 
remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H. 
Alexander Perry


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                    *  Exported from  MasterCook II  *

                          Summertime Rice Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:15
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked rice
                        --- Vinaigrette -----
   2      tablespoons   fresh lemon juice
   1                    red bell pepper -- finely diced
   3                    scallions -- chopped
   1                    carrot -- chopped
   3      tablespoons   fresh parsley -- * chopped (see note)
   1                    cucumber -- peeled and diced
   1                    tomato -- peeled and chopped
   1                    celery stalks -- peeled and diced

* Substitute dill or basil for the parsley if preferred.

     1. Put rice in a serving bowl and pour 2 tablespoons lemon juice and 
4 tablespoons Vinaigrette over. Add freshly ground black pepper to taste. 
Toss well with fork.
     2. Prepare all the remaining ingredients, except tomatoes and 
cucumbers, and blend. Mix well and let cool.
     3. Add onions and cucumbers just before serving to maintain best 
texture and taste for those two vegetables.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : See "Vinaigrette" dressing recipe in this cookbook.


                    *  Exported from  MasterCook II  *

                 Sunshine Orange, Onion and Avocado Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:15
Categories    : Fruits                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          Romaine lettuce -- chopped
   2      cups          arugula
   3                    navel oranges
   1                    Vidalia onion
                        fresh parsley -- chopped
                        --- Dressing: -----
   4      tablespoons   olive oil
   1 1/2  tablespoons   red wine vinegar
   1      tablespoon    fresh orange juice
                        black pepper
   1                    avocados -- sliced

     For salad base, wash, dry and tear into bite-sized pieces the romaine 
and arugula or watercress. Place a portion on each of 4 serving plates and 
place in refrigerator while preparing dressing.
     Peel the oranges and remove as much of the white pith as possible. 
Slice into thin slices, then into half. Place orange slices into bowl. 
Slice onions very thin then place in bowl with oranges.
     Add the parsley and gently toss to combine. Slice the avocado but do 
not toss with onions and oranges.
     Arrange the oranges, onions and sliced avocado on plates in a 
decorative design.

DRESSING: In small bowl, combine the olive oil, vinegar, orange juice and 
black pepper to taste. Whisk well. Pour dressing over salad and serve 
immediately.


                   - - - - - - - - - - - - - - - - - - 

NOTES : A tangy, tart and sweet salad all in one. Use Vidalia or other 
       sweet onion such as Maui, Texas 1015, Imperial Sweet or Walla 
       Walla.

                    *  Exported from  MasterCook II  *

                         SWEET & SOUR PASTA SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Pasta
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       EDEN Kamut Spirals
  15      ounces        Can EDEN Kidney Beans -- - drained
  15      ounces        Can EDEN Black Beans -- - drained
   1                    Red pepper -- diced
   2      bn            Green onions -- diced
   3      tablespoons   Dried basil
                        -----DRESSING-----
     1/3  cup           EDEN Brown Rice Vinegar -- OR- EDEN Red Wine Vi
     1/3  cup           EDEN Extra Virgin Olive Oil
     1/4  cup           EDEN Barley Malt Syrup
     1/3  cup           EDEN Shoyu

Cook Spirals as package directs. Rinse and drain. Add drained beans, diced 
red pepper, green onions and basil. Prepare dressing. Mix into salad and 
serve.

 Prep Time: 10-15 minutes Cooking Time: 15 minutes 
 Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of: Karen Mintzias>


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                    *  Exported from  MasterCook II  *

                            SWEET POTATO SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Salads
                Quick

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Sweet potatoes -- baked
     1/2  cup           Green peas -- cold cooked
     1/2  cup           Crushed unsweetened pineappl
   3      tablespoons   Parsley -- chopped fresh
     1/3  cup           Favorite dressing
   8      each          Lettuce leaves -- (optional)

Peel and slice sweet potatoes and place in a small bowl. Add remaining 
ingredients; toss lightly. If desired, serve on lettuce leaves.


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                    *  Exported from  MasterCook II  *

                        Sweet Yogurt Dressing (Lf)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Low Fat                          Dressings
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Plain, nonfat yogurt
     1/4  cup           Raisins -- (golden are nice)
     1/4  cup           Chopped nuts; (walnuts -- pecans, or other)
   1 1/2  tablespoons   Honey
                        -----PER 2 TBLSPOONS-----
                        *cals
                        *gm dietary fiber
                        *gm fat
                        *mg sodium

Mix all ingredients, and chill overnight.  Serve cold.
Makes about 1.5 cups. Author's Note: Fresh chopped fruit becomes a special 
salad or a light dessert with this dressing.


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                    *  Exported from  MasterCook II  *

                               Syrian Salad

Recipe By     : Sundays at Moosewood
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          romaine lettuce
   1                    cucumber -- thinly sliced
   5                    radishes -- thinly sliced
   1                    red bell pepper -- seeded and sliced
   1                    green bell pepper -- seeded and sliced
   2      large         tomatoes -- cut into wedges
   2                    scallions -- chopped
   1      small         red onion -- sliced
   3      ounces        feta cheese -- sliced or crumbled
     1/2  cup           fresh parsley -- stem, coarsley chopp
                        several black olives
   2      tablespoons   capers -- optional
                        -----Dressing-----
     1/4  cup           olive oil
                        juice of one lemon
   1      tablespoon    wine vinegar
   1                    garlic clove -- pressed
                        salt to taste
                        fresh-ground black pepper to taste
                        pinch of dried mint

Rinse the roamaine, tear it into bite-sized pieces, and put in salad bowl. 
Arrange other vegetables attractively over the romaine,topping with the 
feta, parsley, olives and capers.  Combine the dressing ingredients and 
drizzle over the salad.


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                    *  Exported from  MasterCook II  *

                       SZECHUAN PASTA CHICKEN SALAD

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Pasta
                Chicken                          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Thin noodles
     3/4  cup           Soy sauce
     1/4  cup           Peanut oil
   2      cups          Mayonnaise
   1      tablespoon    Dijon mustard
     1/4  cup           Oriental-style sesame oil
   2                    Whole boneless -- skinless
                        Chicken breasts
   6                    Green onions -- thinly sliced
   2                    Carrots -- peeled & coarsely
                        Chopped
   1                    Red sweet pepper -- chopped
   1                    (8-oz.) can sliced bamboo
                        Shoots -- drained
   1                    (6-oz.) jar mini corn on the
                        Cob -- drained and thinly
                        Sliced
     1/2  cup           Chopped -- fresh cilantro
     1/2  pound         Fresh snow peas, trimmed
                        Cut into julienne -- blanched
                        Then cooled in cold water
                        Drained
                        Lightly toasted sesame seeds
                        Szechuan chili oil

Poach and cool chicken breasts.  Cut into bite-sized pieces and reserve.

 Cook noodles.  Drain and toss into a large bowl with 1/2 cup soy sauce, 
then peanut oil.  Cool to room temperature, occassionally stirring the 
noodles to coat thoroughly.

 Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy 
sauce and chili oil to taste.  Refrigerate until ready to use.

 Add chicken, green onions, carrots, sweet pepper, bamboo shoots, mini 
corn and chopped cilantro to noodles.  Mix gently.  Add mayonnaise mixture 
and blend well.  Cover and refrigerate until ready to serve, preferable 
overnight.

 Just before serving add julienned snow peas, adding a little extra soy 
sauce and peanut oil or mayonnaise if noodles seem dry.  Garnish with 
sesame seeds.

 Serves 10 to 12 as a salad.

 SOURCE: Cooking with Class, Jeanette Turrin.


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                    *  Exported from  MasterCook II  *

                    Tabbouleh (Bulgur and Herb Salad)

Recipe By     : demers@ere.umontreal.ca (Demers Serge)
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           bulgur  -- fine
   1      medium        onion  -- finely chopped
   1 1/2  cups          parsley  -- finely chopped
     1/4  cup           fresh mint  -- chopped
     1/4  cup           olive oil
     1/4  cup           lemon juice
                        salt
   8                    romaine lettuce leaves
   2      medium        tomatoes  -- cut in wedges

Soak bulgur in cold water 20 minutes.

Drain the bulgur and squeeze out as much moisture as possible
with your hands. Combine the bulgur, onion (or scallions),
parsley and mint in a bowl. Sprinkle with oil, lemon juice and a little 
salt, and mix thoroughly. Taste and adjust the seasoning.
Cover and chill in the refrigerator.

To serve, mound the salad in the center of a plate. Decorate with 
thelettuce leaves and tomato wedges. The lettuce leaves may be used 
toscoop up the salad.

> One may also add to the salad: finely chopped tomatoes, cucumber or 
green pepper.


                   


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Nutr. Assoc. : 0 0 0 0 0 0 0 4780 0

                    *  Exported from  MasterCook II  *

                          Tabbouleh with Raisins

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:25
Categories    : Ethnic                           Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           bulgur
     2/3  cup           scallions -- sliced
     1/2  cup           fresh parsley -- lightly packed
   2 2/3  tablespoons   fresh lemon juice
     3/8  cup           seedless raisins
   1 1/3  tablespoons   corn oil
   1 1/3  tablespoons   sesame oil
                        black pepper -- to taste

     1. In a large mixing bowl, pour boiling water over bulgur just enough 
to cover. Let set for 20 minutes until water is absorbed and bulgur is 
tender.
     2. Drain excess water from bulgur and squeeze out any remaining 
water, using your hands.
     3. Add sliced scallions, chopped parsley and fresh lemon juice to 
bulgur. Mix well, then add remaining ingredients and blend.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve as a different and delicious salad.


                    *  Exported from  MasterCook II  *

                              Tabbouli Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Bulgur wheat -- uncooked
   2      cups          Boiling water
     1/3  cup           Vegetable oil
     1/3  cup           Lemon juice
   2      teaspoons     Salt
   1      teaspoon      Pepper
     1/2  cup           Parsley -- chopped
   3      tablespoons   Mint, fresh chopped or
   2      teaspoons     Mint -- dry crumbled
   6      each          Green onions & tops -- minced
   2      each          Tomatoes -- chopped

Pour boiling water over wheat in a bowl.  Let stand one hour. Drain well 
and return to bowl.  Add remaining ingredients and blend well.
Chill at least two hours. Serve on a bed of lettuce.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                                 Tabouli

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :24:00
Categories    : Ethnic                           Salads
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         cooked bulgur
     1/4  cup           fresh lemon juice
     1/2  cup           olive oil
   2      cloves        garlic -- finely minced
     1/2  cup           fresh mint leaves -- minced
   1      cup           fresh parsley -- chopped
   1      cup           scallions -- chopped
                        salt
                        black pepper
   2      medium        fresh tomatoes -- chopped
   1      small         cucumber -- peeled,seeded,choppe

Prepare bulgur according to package directions. Whisk together olive oil 
and lemon juice. Add garlic, scallions, mint, and parsley. Season with 
salt and pepper to taste. Mix dressing with bulgur and chill overnight. 
Stir in chopped tomatoes and cucumber immediately before serving.


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                    *  Exported from  MasterCook II  *

                   Tangy Coleslaw with Cooked Dressing

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :0:25
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    flour
   1      tablespoon    sugar
   1      teaspoon      salt
     1/2  teaspoon      celery seed
   1      dash          pepper -- fresh-ground
     1/3  cup           cider vinegar
     1/4  cup           water
   1      teaspoon      yellow mustard
   1      tablespoon    grated onions
   3                    egg yolks -- beaten
     1/4  cup           margarine
   1      cup           sour cream
   1                    cabbage head -- shredded
     1/2  cup           shredded carrots
     1/4  cup           green peppers -- minced
                        jicama

* Jicama is a Mexican vegetable root, the texture of a turnip or potato 
but with its own unique taste. Peel jicama and cut into strips about 1/2 
by 3 inches long to serve with the coleslaw after it is prepared and 
chilled.

     Combine flour, sugar, salt, celery seed and pepper in pan. Stir in 
vinegar gradually. Add water, mustard and onion. Cook over medium heat, 
stir constantly. Cook until mixture thickens (don't undercook or it will 
have a starchy taste).
     Stir small amount into beaten egg yolks; stir egg yolk mixture into 
the hot mixture. Cook, stirring constantly for 1 to 1-1/2 minutes more. 
Add margarine and stir until thoroughly incorporated. Chill thoroughly.
     Fold in sour cream. Combine cabbage, carrots and green peppers (red 
peppers if you wish). Toss lightly to blend.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve this at your next outdoor grill party.


                    *  Exported from  MasterCook II  *

                       TARRAGON CHICKEN SALAD LOAF

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chicken breasts *
   1      pound         Asparagus **
     1/2  cup           Water
   1      cup           Mayonnaise
   2      tablespoons   Lemon juice
   1 1/2  teaspoons     Tarragon -- dried crushd
     1/4  teaspoon      Salt
     1/8  teaspoon      Pepper
   1                    Carrot -- shredded
   1                    Red pepper -- chopped
   3                    Green onions -- minced
   1      pound         Egg Bread -- oval loaf unslice

* Boned, skinned and split ** Cut diagnally in 1/2 inch pieces 1. In 13 x 
9 x 2-inch microwave-safe baking dish, arrange chicken breasts with 
thicker portions toward outside. Cover with plastic wrap; turn back one 
corner to vent. Cook on HIGH 10 minutes, turning chicken over after 5 
minutes. Let cool in dish. 2. In medium glass bowl, combine asparagus and 
water. Cover; vent. Cook on HIGH 3 minutes; drain. Rince with cold water; 
drain. Set aside. 3.  In bowl, whisk mayonnaise with lemon juice, 
tarragon, salt and pepper until blended. Stir in asparagus, carrot, red 
pepper and onions. Cut chicken imto 1-inch pieces. Stir into mayonnaise 
mixture. 4. With serrated knife, cut off a thin slice from top of bread; 
remove inside (reserve for other use), leaving a 1/2-inch shell. Spoon 
salad into bread shell, mounding slightly. If desired, garnish with fresh 
tarragon. To serve, cut into wedges. Makes 8 to 10 servings... MW Tip: To 
dry fresh herbs in a quick, easy way, line a MW-safe plate w/2 paper 
towels, one on top of the other. Evenly spread 2 cups of clean, dry leaves 
or sprigs on towels. Cook herbs on HIGH 4 minutes, turning at least once. 
Store the dried herbs in a tightly covered container. Source: McCall's 
Beat Recipes, 1990, April, Micro-Way...


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                    *  Exported from  MasterCook II  *

                           TEX-MEX PASTA SALAD

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Tomatoes -- chopped
   1                    Green pepper -- cubed
   1                    Yellow pepper -- cubed
     1/2                Hot pepper -- chopped
   3      tablespoons   Olive oil
   3      tablespoons   Red wine vinegar
   1                    Clove garlic -- minced
   2      tablespoons   Chopped parsley
   1      tablespoon    Chili powder
   2      cups          Cooked pasta
     1/2  cup           Jack cheese -- cubed
   2      tablespoons   Sunflower seeds

Combine vegetables in large bowl.  Combine oil, vinegar, garlic, parsley, 
chili powder, salt & pepper to taste.  Pour over vegetablemixture.  Stir 
in cooked pasta, sprinkle with cheese and sunflower seeds, toss.
Chill.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                              TEX-MEX SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Tex-Mex                          Salads
                Vegetables                       Misc

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Onion -- chopped
   4                    Tomatoes -- chopped
   1                    Head lettuce -- chopped
   1 1/4  cups          Cheddar cheese -- grated
     3/4  cup           Italian dressing
   1      pound         Ground meat, beef, turkey -- or chicken
  15      ounces        Kidney beans -- drained
     1/4  teaspoon      Vegetable seasoning
   1                    Bag tortilla chips -- crushed
   1      large         Avocado -- sliced
   7 1/2  ounces        Olives

Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside. 
Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes. 
Mix with cold salad. Toss in crushed tortilla chips and avocado slices. 
Garnish with olives, if desired.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Tex-Mex Tuna Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          Solid white tuna in water -- drained and flaked (
     1/2  cup           Sliced ripe olives
     1/2  cup           Sliced green onions w/tops
     1/2  cup           Thinly sliced celery
     2/3  cup           Pace Picante Sauce
     1/2  cup           Dairy sour cream
   1      teaspoon      Ground cumin
                        Lettuce leaves -- OR
                        Shredded lettuce
  12                    Taco shells -- OR
   3      cups          Tortilla chips

Combine tuna, olives, green onions and celery in medium bowl. Combine Pace 
Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; 
toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna 
mixture into shells. Or, line individual serving plates with shredded 
lettuce; top with tuna mixture and surround with tortilla chips.
Drizzle with additional Pace Picante Sauce; top with additional sour 
cream, if desired.


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                    *  Exported from  MasterCook II  *

                      THAI POMELO-AND-CHICKEN SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Poultry
                Fruits/Nuts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Pomelo -- -=OR=-
   1                    -Grapefruit (sweet ruby red)
   1                    Whole cooked chicken breast -- hand-shredded
   1      teaspoon      Chopped red chili -- (or to taste)
   1      tablespoon    Fish sauce (nam pla)
   1      teaspoon      Sugar
   1      small         Lime -- juiced
   1                    Head of leaf lettuce -- (for garnish)
   1      tablespoon    Chopped fresh coriander
   2      tablespoons   Crisp Fried Shallot Flakes -- (Instructions follow
     1/4  cup           Chopped roasted peanuts
                        -----CRISP FRIED SHALLOT FLAKES-----
   6                    Shallots -- thinly sliced
   1      cup           Vegetable oil

Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter 
than the normal grapefruit.

 PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently 
flake the flesh. If using grapefruit, drain excess juice. Chill. In large 
bowl, combine pomelo and shredded chicken. Mix together the chopped red 
chili with fish sauce, sugar and lime juice; toss with chicken mixture.
Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 
teaspoons of the Crisp Fried Shallot Flakes.

 CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they 
are all the same thinness to ensure even cooking. Heat a pan with the 
vegetable oil over medium heat. Add shallots and fry slowly until browned 
and crisp, about 5 to 10 minutes. The moisture in the shallots should be 
completely cooked out. Drain on paper towel. Stored in an air-tight 
container, the shallots will keep several weeks.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                   THAI YAM YAI SIAMESE PRINCESS SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Poultry
                Pork                             Meats
                Thai

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----MEAT INGREDIENTS-----
     1/4  pound         Chicken breasts -- boneless
     1/4  pound         Pork -- diced lean
     1/4  pound         Shrimp, small -- peeled
                        deveined & -- rinsed in cold water
   2                    Sausages, Chinese -- cooked
                        -----SALAD DRESSING-----
   4                    Limes -- peeled
   1      cup           Vinegar -- white
   4      tablespoons   Nam Pla (fish sauce)
   1      teaspoon      Salt
   4      tablespoons   Sugar -- brown
     1/2  bn            Cilantro
   3                    Chilies -- Serrano
   3                    Garlic -- Thai pickled
   1      teaspoon      Oil -- Olive (optional)

In a large pot add all of the meat ingredients and bring it to a boil. 
Boil for about 20 minutes or until the pork is thoroughly cooked. Drain 
the water and set the meats aside.

 Place all of the salad dressing ingredients into a food processor or 
blender. Blend until ingredients become liquid. Using your choice of salad 
greens, place the cooked meats on top of the greens and top with the salad 
dressing.

 source: "I love Thai food" by Victor Sodsook, published by Spice Market 
Studio, printed in Bangkok, Thailand, ISBN 0-9625181-07, 1989. Victor 
Sodsook owns the "Siamese Princess" restaurant in Los Angeles, CA. typed 
by Dorothy Hair, 7/10/94


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       The Islands Rice-Fruit Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :3:00
Categories    : Salads                           Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           glutinous rice
   1      package       lemon gelatin powder -- 3.5 ounces
   1      cup           crushed pineapple
   1      cup           whipped cream
   1      cup           confectioner's sugar
     1/2  cup           chopped nuts -- * see note
     1/2  cup           miniature marshmallows
   1      tablespoon    orange marmalade
                        strawberries -- for garnish
                        mint leaves -- for garnish
                        lemon slices -- garnish

* Use your choice of chopped nuts. Walnuts and pecans are good choices.

     1. Cook the 1 cup raw rice according to package directions.
     2. Mix 2 cups boiling water with gelatin. Lightly grease a large 
gelatin mold or appropriately sized dish. Pour in the dissolved gelatin 
and chill until partially set.
     3. Add cooked cooled rice, drained pineapple, whipped cream, sugar, 
walnuts or pecans and marshmallows. Mix well and chill until firm.
     4. Turn gelatin onto large serving plate and make a decorative 
pattern with a few whole strawberries, mint leaves and lemon slices made 
into a lemon twist shape.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       The Ultimate Salad Dressing

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      Dry mustard
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/2  teaspoon      Sugar
   1      teaspoon      Dried Oregano
   2      tablespoons   Parsley
   2      tablespoons   Minced onions
   1      tablespoon    Minced Garlic cloves
   1      tablespoon    Minced Sweet Red peppers
   4      teaspoons     Lemon juice
   4      teaspoons     White wine vinegar
     1/2  cup           Light Oil

In small bowl, whisk together all ingredients except oil. Whisk mixture 
while slowly drizzling in oil.
Let stand for 30 minutes to blend flavours.  Whisk again before using. 
Dressing can also be made in food processor. (use pulse)


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       Tomatensalat (Tomato Salad)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Vegetables
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      each          Tomatoes; Med. -- Chopped
   1      tablespoon    Sugar
   1      teaspoon      Salt
   1      teaspoon      Basil -- Dried
     1/4  teaspoon      Thyme -- Dried
     1/4  teaspoon      Pepper -- Freshly Ground
     1/2  cup           Vegetable Oil
   6      tablespoons   Vinegar
   1      tablespoon    Worcestershire Sauce
   1      each          Onion; Large -- Diced

Blend all ingredients together and chill for 1 hour before serving.
Serve on lettuce leaves.


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                    *  Exported from  MasterCook II  *

                               Tomato Aspic

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :3:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      quart         tomato juice -- * see note
     1/3  cup           celery leaves -- chopped
     1/3  cup           chopped onions
   2 1/2  tablespoons   sugar
   1      teaspoon      salt
   1                    bay leaf
     1/8  ounce         peppercorns
     1/2  cup           cold water
   2      packets       gelatin powder -- 1 tbsp each
   2 1/2  tablespoons   vinegar
                        Worcestershire sauce -- optional

* For spicier aspic use 3 cups tomato juice and 1 cup Spicy V-8 juice. Add 
Worcestershire sauce for a unique taste, but be careful not to add too 
much -- try 1/2 teaspoon at first.

     1. In a saucepan place the juice, celery leaves, onion, sugar, salt, 
bay leaf and peppercorns. Heat and simmer, uncovered, for 10 minutes.
     2. Place the gelatin into 1/2 cup cold water and let stand to soften, 
about 5 minutes.
     3. Remove juice mixture from heat and strain liquid into large bowl, 
discarding other ingredients.
     4. Immediately add the gelatin mixture into the juice and stir until 
gelatin is completely dissolved. Add the vinegar and stir to combine.
     5. Place the mixture into a mold and chill until firm. You may want 
to lightly grease the mold for ease in removing. Unmold onto a bed of 
lettuce and serve immediately.


                   - - - - - - - - - - - - - - - - - - 

NOTES : To keep leftover aspic, cover tightly and place back in 
       refrigerator. Do not let stand at room temperature long.

                    *  Exported from  MasterCook II  *

                   Tortellini and Artichoke Pasta Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        tortellini, cheese-filled  -- or chicken
   4                    marinated artichoke hearts
   2      tablespoons   red bell pepper  -- roasted or pimento,
   4      tablespoons   mayonnaise
   1      tablespoon    Dijon mustard
   1      tablespoon    parmesean cheese  -- grated
   2      tablespoons   basil  -- chopped
   2      tablespoons   parsley  -- chopped
                        salt and pepper

Cook tortellini, rinse and drain well.  Toss with 1 tbs. of the marinated 
artichoke liquid to keep from sticking together.  More may be added for 
flavoring of desired. Drain artichokes. Cut into chunks.  Combine 
remaining ingredients and toss gently in a large bowl to combine. 
Refrigerate if not served immediately.


                   


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                    *  Exported from  MasterCook II  *

                          Tortellini Pesto Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           parsley sprigs  -- lightly packed, stem
     1/4  cup           fresh basil
   1      clove         garlic
     1/3  cup           Parmesan cheese  -- grated
     1/4  cup           olive oil
   8      ounces        broccoli
  14      ounces        cheese tortellini
   2 1/4  ounces        black olives  -- slice, drained
   6      ounces        provolone cheese  -- cubed
   2      medium        tomatoes  -- seeded and chopped
     1/3  cup           pine nuts  -- toasted

For pesto: in food processor bowl or blender container combine parsley, 
basil and garlic.  Cover and process or blend till finely chopped.  Add 
parmesan cheese.  Cover and process or blend until combined. With lid 
ajar, add oil a little at a time, processing or blending after each 
addition till well combined; set aside. Remove the outer leaves and tough 
parts of stalks from broccoli.  Cut stalks crosswise into 1/4 inch thick 
slices and break floweretts into smaller pieces; set aside. In a large 
covered saucepan cook tortellini according to package directions; add 
broccoli during the last 5 minutes of cooking.  Drain. In a large salad 
bowl combine pesto, broccoli, tortellini and olives.  Toss lightly. Cover; 

chill for 4 hours or overnight.  To serve, add provolone cheese, tomatoes, 

and nuts to tortellini mixture, toss lightly.


                   


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                             Tortellini Salad

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Salads                           Side Dish
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        tortellini, spinach-filled
     1/2  pound         Prosciutto -- thinly sliced
     3/4  pound         peas, frozen
     1/3  cup           basil, fresh -- washed & torn
     1/8  cup           parsley -- fresh, chopped
     1/8  cup           Parmesan cheese
					
                        DRESSING
     1/2  cup           white wine vinegar
     1/2  cup           lemon juice
   1      tablespoon    Dijon mustard
   3      each          garlic cloves -- peeled & pressed
   1      cup           olive oil
     1/2  teaspoon      Pepper

    Boil pasta until al dente, and rinse with cold water. Trim fat from 
prosciutto and cut into small squares. Steam peas until just tender and 
cool rapidly with cold water.
    In a small bowl blend all of the dressing ingredients EXCEPT olive 
oil. Mix well with wire whisk. While still whisking, add olive oil until 
dressing is well blended.
    Combine tortellini, prosciutto, and peas in a large bowl. Add half of 
the dressing. Toss gently. Add basil and toss until well mixed. Chill. 
Just before serving moisten with remaining vinagrette and put in serving 
dish. Sprinkle with parsley and parmesan cheese.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Tropical Chicken Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Chicken, white meat -- *
                        Apples -- peeled and diced
   1      cup           Pineapple Chunks
     1/3  cup           Chopped almonds
     1/2  cup           Shredded Coconut
     1/4  cup           White Raisins (opt.)
   3      tablespoons   Chopped Chutney
   2      teaspoons     Curry Powder
     3/4  cup           Mayonnaise

* Cooked and cubed In a bowl, combine chutney, curry, and mayonnaise.
Combine all other ingredients in a separate bowl. Stir curry, chutney, and 
mayonaisse mixture into the chicken mixture. Serve on watercress or 
lettuce leaves, with slices of avocado.


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                    *  Exported from  MasterCook II  *

                Tropical Compote with Honey Lime Dressing

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits                           Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    avocados  -- seed, peel, cube
   2                    kiwi fruit  -- peel, slice
   1                    banana  -- peel, slice
   1                    papaya  -- peel, slice
     1/2  cup           coconut flakes  -- sweetened
                        -----Honey Lime Dressing-----
     3/4  cup           plain yogurt
   2      tablespoons   lime juice
     1/4  cup           honey
     1/4  teaspoon      lime peel  -- grated

Prepare Honey Lime Dressing by mixing all those ingredients together. Mix 
fruit together in serving bowl; pour Honey Lime Dressing over top. 
Sprinkle with coconut and serve.


                   


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Tuna and Avocado Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cajun                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Large hard-boiled eggs
   2      teaspoons     Louisiana hot sauce
   1      cup           Avocado -- mashed
     1/2  cup           Onion -- chopped
   1      each          6 1/2 oz can tuna (in water)
   2      tablespoons   Mayonnaise (maybe 3 Tbs)
   2      tablespoons   Dill relish
                        Fresh lemon juice
                        Salt to taste

Peel eggs and mash real well with a regular dinner fork (more or less 
mince them).  Peel avocado and squeeze 1/2 lemon on it to keep from 
discoloring.
Then mash real well with fork. Mix these two ingredients real well.
Drain water from tuna and mix with onions, eggs, avocado, dill pickles or 
relish, salt, Louisiana hot sauce, and mayonnaise.  Serve over lettuce.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Tuna Italiano Insalata

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----DRESSING-----
   3      tablespoons   Red wine vinegar
   1      large         Clove garlic -- minced
   1      teaspoon      Dried basil
     1/2  teaspoon      Salt
     1/4  teaspoon      Sugar
                        Freshly ground pepper
   4      teaspoons     Olive oil
                        -----SALAD-----
   2      cups          Cooked, drained -- bow tie or
                        Spiral pasta
     1/2  cup           Drained, flaked -- water-packd
                        Tuna
   2      ounces        Low-fat jack or cheddar
                        Cheese -- diced in 1/4 inch
                        Cubes
   1      cup           Halved cherry tomatoes
     1/4  cup           Thinly sliced red onion
     1/4  cup           Thinly sliced celery
     3/4  cup           Steamed broccoli flowerettes
     1/2  cup           Sliced, canned or thawed
                        Frozen artichoke hearts
     1/4  cup           Chopped parsley
                        Belgian endive

1.  To make dressing:  In small container with tightly fitting lid, 
combine dressing ingredients. 2. Cover tightly and shake thoroughly to 
mix. 3. To make salad: In large bowl combine salad ingredients, except 
endive. 4. Pour dressing over all and toss to mix. 5. Chill at least 1 
hour. 6. To serve, arrange salad in serving bowl lined with endive spears.
DEAL-A-MEAL CARDS USED:  1 Bread  1 Meat  1 Vegetable 1 Fat 287 Calories


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                    *  Exported from  MasterCook II  *

                             Tuna Party Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Envelopes of gelatin
     1/2  cup           Cold water
   1      cup           Chili sauce
   3      tablespoons   Lemon juice
   1      cup           Mayonnaise
   1      cup           Whipping cream -- whipped
   1      cup           Ripe olives -- quartered
   1      cup           Celery -- finely diced
   2      cans          Tuna -- drained

Soften gelatin.  Heat sauce to boiling.  Remove from heat and add softened 
gelatin and stir until dissolved.  Add lemon juice.  Chill until partly 
congealed.  Fold in mayonnaise, cream, olives, celery and tuna. Pour into 
a two quart casserole.
Refrigerate until firm.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Tuna Taylor Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    6-1/2 oz can Tuna
                        Drained & flaked
     1/2  cup           Swiss cheese -- shredded
     1/2  cup           Celery -- chopped
   2      tablespoons   Onion -- finely chopped
     1/4  cup           Mayonnaise
     1/4  cup           Sour cream
                        Pepper
  16      slices        Rye bread

In a bowl combine the tuna, cheese, celery, onion, amyonnaise, sour cream, 
and pepper (to taste).  Spread on the bread and serve at once. Makes 8 
sandwiches.


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                    *  Exported from  MasterCook II  *

                        Tuna-Macaroni Supper Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        Elbow macaroni
   1      cup           Mayonnaise
     1/2  cup           Italian-style dressing
   1      tablespoon    Prepared mustard
   2      cups          Thin -- pared cucumber slice
   1 1/2  cups          Diced tomato
     1/2  cup           Diced green pepper
     1/4  cup           Coarsely chopped green onion
   1      teaspoon      Salt
     1/8  teaspoon      Pepper
  14      ounces        Solid-pack tuna (2 cans) -- drained/broken into 
   1                    Hard-cooked egg -- chopped
                        Chopped parsley

Cook macaroni as label directs. Drain; rinse with cold water. In large 
bowl combine mayonnaise, Italian dressing and mustard; mix well. Add 
cucumber, tomato, green pepper, green onion, salt, pepper, tuna, and 
macaroni; toss to mix well.  Refrigerate, covered, until well chilled - 
about 4 hours. Just before serving garnish with hard-cooked egg and 
parsley.


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                    *  Exported from  MasterCook II  *

                           UPTOWN SUPPER SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         (3 medium) potatoes -- - cut into 3/4-inch 
   1      pound         Chicken breasts -- - (boneless and skin
                        cut into 1/3-inch strips
     3/4  cup           Red wine vinaigrette -- dressing (prepared)
                        reduced calorie
   1 1/2  cups          Halved cherry tomatoes
     1/2  cup           Chopped red onion
   1      can           Sliced ripe olives -- drained
          (2            1/4 ounce can)
   4                    Romaine lettuce leaves
     1/3  cup           Crumbled blue cheese

In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches 
boiling water 5 minutes.  Add chicken; bring to boil, reduce heat, cover 
and cook about 10 minutes until potatoes are tender and juices run clear 
when chicken is pierced.  Drain  thoroughly.  Add remaining ingredients to 
potatoes and chicken except lettuce and cheese.  Toss gently over low heat 
just until warm.  Line platter with lettuce; spoon mixture onto lettuce.  
Top with cheese.  (Salad also can be served chilled.) 
 Menu:  Sourdough Rolls, Honeydew Melon with Lime Wedges 
 Nutritional Information Per Serving:  280 calories; 24 g fat; 55 mg 
cholesterol; 1240 mg sodium; 31 g carbohydrate; 4 g fiber; 23 g protein.

 Source: The Potato Board <recipes@potatoes.com>


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                    *  Exported from  MasterCook II  *

                             Vermicelli Salad

Recipe By     : Elizabeth Powell
Serving Size  : 12   Preparation Time :6:00
Categories    : Pasta                            Salads
                Healthy And Hearty               Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        vermicelli
     1/2  cup           sweet pickle juice
   6      ounces        French salad dressing
   2                    garlic cloves -- mashed
   1      tablespoon    poppy seeds
   1      teaspoon      celery seed
   1      teaspoon      caraway seed
     1/4  teaspoon      cayenne pepper
     1/2  teaspoon      salt
     1/2  pound         diced celery
   1      bunch         green onions -- chopped
     1/4  cup           fresh parsley -- chopped

Break vermicelli into 1" pieces, and cook according to package directions. 
Mix pickle juice, French dressing, garlic, and seasonings and pour over 
warm vermicelli. Chill. One hour before serving, add celery, green onions 
and parsley.


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                    *  Exported from  MasterCook II  *

                      Vidalia Onion and Carrot Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 6    Preparation Time :0:10
Categories    : Salad Dressings                  Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         carrots -- grated
     1/2  cup           Vidalia onions -- finely chopped
                        --- Dressing: -----
     1/2  cup           olive oil
   1      tablespoon    fresh lemon juice
   1      tablespoon    wine vinegar
                        black pepper -- to taste
   1      tablespoon    fresh mint
     1/2  teaspoon      cumin seed

* Use Vidalia onions or other sweet onions such as Walla Walla, Maui, 
Imperial Sweet or Texas 1015.

     1. Grate carrots coarsely; place in serving bowl along with chopped 
onions.
     2. In a small bowl combine olive oil, lemon juice, wine vinegar and 
black pepper to taste. Mix with wire whisk until blended. Add chopped 
fresh mint and mix well.
     3. Pour dressing over carrots and onions and toss well.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                  Vidalia Onion, Tomato, and Basil Salad

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:10
Categories    : Salads                           Vegetables
                Cheese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Vidalia onion -- large
   2                    tomatoes -- large
     1/2  pound         mozzarella cheese, part skim milk -- sliced
   6      tablespoons   olive oil
   2      tablespoons   wine vinegar
     1/4  cup           fresh basil leaves -- chopped
                        black pepper
     1/2  teaspoon      garlic -- finely minced

* Garlic is optional.

     Slice the tomatoes and cheese into thick slices. Slice the Vidalia 
onion into thin slices; chill for best flavor. If Vidalias are not 
available substitute Walla Walla, Maui Sweet or Texas 1015.
     On salad plates, arrange the tomatoes, onion and cheese in 
overlapping design.
     In a large measuring cup combine the oil, vinegar, garlic and black 
pepper. Use a whisk to blend well. While still stirring, pour over the 
vegetables. Garnish with chopped basil. Serve immediately.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Vidalia onions have a very short season, usually only available 
       from May into June. Enjoy these wonderfully sweet onions in this 
       salad or use in other recipes where the onion is a main 
       ingredient.

                    *  Exported from  MasterCook II  *

                   VINAIGRETTE PASTA SALAD WITH CHICKEN

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Olive oil
     1/4  cup           Fresh Pesto sauce
     1/2  teaspoon      Seasoned salt
   1      pound         Chicken breasts,skinned -- bone
   1      each          Sliced blanched zucchini
     1/3  cup           Fresh lemon juice
   1      each          Egg yolk
     1/2  teaspoon      White pepper
   9      ounces        Fresh Angel's Hair pasta
     1/2  cup           Pine nuts

In a medium bowl,place oil,lemon juice,pesto sauce,egg yolk,seasoned salt 
and pepper.Whisk together until well blended.Reserve 1/4 cup mixture.Broil 
chicken breast halves on both sides until tender.Slice 
chicken,crosswise,unto 1" wide strips.Toss remaining oil mixture with hot 
cooked,drained pasta and zucchini.Arrange on a serving platter.Place 
chicken slices over pasta;sprinkle with pine nuts.Pour reserved oil 
mixture over salad.Serve immediately or chill.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                  Warm Bean and Tomato Salad with Basil

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Green Beans -- ends removed
   3      tablespoons   Olive Oil
   2      each          Large Dry Shallots -- chopped
   1      tablespoon    Balsamic or Red Wine Vinegar
   1      cup           Chickpeas -- drained 19oz
   2      each          Tomatoes, seeded -- chopped
   2      tablespoons   Fresh Basil -- chopped
   1      tablespoon    Lemon Juice -- fresh
                        Salt
                        Freshly Ground Black Pepper

* You can use 1 teaspoon of dried basil instead of the fresh stuff.
Remove the ends from the beans and cut into 1 12 inch lengths. Cook in 
boiling water until just tender, about 5 - 7 minutes. Drain well.
Meanwhile heat one tablespoon of oil in a large frypan over medium heat; 
cook the shallots until softened, about 2 minutes. Add balsamic vinegar 
and cook until liquid is reduced. Drain chickpeas and stir in chickpeas 
and green beans; cook until heated through, about 2 minutes. In a serving 
bowl, combine the bean mixture with tomatoes, olives and basil. Whisk 
together the remaining oil with lemon juice and pour over salad; season 
with salt and pepper to taste. Serve warm or at room temperature. Serves 2 
as main course, 4 as side dish. From The Gazette, 91/03/06.


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                    *  Exported from  MasterCook II  *

                          Warm Goat Cheese Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          Boston lettuce
   1      head          red leaf lettuce
   1 1/2  ounces        goat cheese  -- per person
   3      tablespoons   pine nuts  -- chopped
   2      tablespoons   bread crumbs
                        olive oil
                        -----Dressing-----
   2      tablespoons   lemon juice
   2      tablespoons   red wine vinegar
   3      tablespoons   olive oil
   3      tablespoons   vegetable oil

For the dressing, just mix the lemon juice and vinegar and add the oils 
while whisking. Combine the pinenuts and bread crumbs in a small bowl.  
Cut the goat cheese into 1.5 oz slices.  Coat the slices with olive oil 
and roll them in the pinenut mixture.  Add any extra hazelnut mixture to 
the dressing. Break the lettuce into bite size pieces and dress. Place the 

goat cheese slices on a oiled sheet and bake at 350 degrees until they 
begin melting.  Then toast the goat cheese until the tops are brown.  
Serve in individual dishes with one goat cheese slice per bowl.


                   


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                    *  Exported from  MasterCook II  *

                          Warm Red Cabbage Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         red cabbage  -- about 18 oz
   1                    red apple  -- crisp
   1      clove         garlic  -- finely chopped
   2      tablespoons   balsamic vinegar
   2 1/2  tablespoons   olive oil
   1                    red onion  -- quartered and thinly
   4      ounces        goat cheese  -- broken into large pi
   1      tablespoon    parsley  -- chopped
     1/2  teaspoon      fresh marjoram  -- finely chop,or 1/8 t
                        salt, pepper

Quarter and core the cabbage.  Cut the wedges into thin pieces, 2 to 3 
inches long and set aside. Cut apple lengthwise into sixths, cut out the 
core, then slice the pieces thinly, crosswise. Put the garlic, vinegar, 
and oil in a wide saut pan over a medium-high flame.  As soon as they are 

hot, add the onion and saut for 30 seconds. Add the cabbage, and cook for 

about 2 minutes.  Season with salt, freshly ground black pepper, and more 
vinegar, if necessary. Add the goat cheese, apple, and herbs.  Toss 
briefly and carefully before serving.


                   


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 0 30 0 0 0 0 0 0 0 0

                    *  Exported from  MasterCook II  *

              WARM SPICED CHICKEN SALAD WITH BALSAMIC DRESS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Misc

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Balsamic vinegar

ts Ground cumin 1/2 ts Ground corriander Salt and pepper 1 lb Chicken 
breast 2 tb Oil 2 ts Sesame oil 3 tb Peanut or veg. oil 1/3 c  Scallions; 
thinly sliced 3 c  Lettuce 1/2 c  Radishes; sliced 
 To make chicken salad combine cumin, corriander salt and pepper in small 
bowl. Flatten chicken.  Sprinkle with spices and rub in. Cook chicken in 
oil for 6 minutes on each side. Remove. To make dressing, add vinegar, 
oils and scallions to skillet drippings and cook for 1 minute. Spread 
lettuce on large platter. Slice chicken into 1/2 inch strips and lay on 
top lettuce.
Scatter radishes over salad. Pour warm dressing over it and serve.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                 Warmer Kartoffelsalat (Hot Potato Salad)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      each          Potatoes;Med -- Boiled In Skins
   3      each          Bacon -- Slices
     1/4  cup           Onion -- Chopped
   1      tablespoon    Unbleached Flour
   2      teaspoons     Sugar
     3/4  teaspoon      Salt
     1/4  teaspoon      Celery Seeds
     1/4  teaspoon      Pepper
     3/8  cup            -- Water
   2 1/2  tablespoons   Vinegar

Peel potatoes and slice paper thin.  Saute bacon slowly in a frypan, then 
drain on paper towels.  Saute onion in bacon fat until golden brown. Blend 
in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, 
stirring until smooth and bubbly.  Remove from heat.
Stir in water and vinegar.  Heat to boiling, stirring constantly.
Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. 
Remove from heat, cover and let stand until ready to serve.


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                    *  Exported from  MasterCook II  *

                             Watergate Salad

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Crushed pineapple
     1/2  each          Small bag of marshmellows
   2      each          Sm. pistachio inst. pudding
     1/2  cup           Pecans
   1      each          Large cool whip




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                    *  Exported from  MasterCook II  *

                  YAM SOM-O (THAI POMELO-CHICKEN SALAD)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Thai                             Salads
                Ceideburg 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Pomelo or ruby red -- grapefruit
   1      small         Whole cooked chicken breast
   1      cup           Cooked shrimp
   1      teaspoon      Chopped red chile
   1 1/2  tablespoons   Thai fish sauce
   1 1/2  teaspoons     Sugar
                        Juice from 1 large lime
   1 1/2  tablespoons   Chopped fresh coriander
   1      small         Head red leaf lettuce -- for
					
     1/4  cup           Roasted peanuts -- chopped
                        Fresh red chile -- julienned
                        garnish
                        -----CRISPY FRIED SHALLOT FLAKES-----
   6                    Shallots -- thinly sliced
   1      cup           Vegetable oil

It's almost Chinese New Year and the stores are all stocking up on fresh 
fruits which are a traditional Chinese gift for the season.
Pomelos are a big citrus fruit much like grapefruit, but somewhat drier 
and sweeter. This Thai recipe makes use of them and you should be able to 
find them this time of year.  If not grapefruit will do.
This is from an article in the San Francisco Chronicle, 1/30/91, by Joyce 
Jue.

 Peel and separate pomelo or grapefruit into segments.  Remove the 
membranes.  Seed.  Gently flake the flesh apart into a bowl.  Chill.
Hand shred the chicken.  Add chicken and shrimp to pomelo.

 In a small bowl mix together the chopped red chile with fish sauce, 
sugar, lime juice and coriander; toss with pomelo chicken mixture.

 Arrange the lettuce on a serving platter.  Put the fruit mixture over the 
lettuce.  Top with peanuts and 2 tablespoons of Crisp Fried Shallot 
Flakes, and garnish with red chile slivers.

 Serves 4 to 6 as a salad entree.

 CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they 
are all of the same thinness to ensure even cooking. Heat a pan with the 
vegetable oil over medium heat. Add shallots and fry slowly until browned 
and crisp, 5 to 10 minutes. The moisture in the shallots should be 
completely cooked out. Drain on paper towel. Store in an air-tight 
container.  Will keep several weeks.

 Posted by Stephen Ceideburg; January 31 1991.


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                    *  Exported from  MasterCook II  *

                       Zucchini and Mushroom Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         button mushrooms
   8      small         zucchini
     1/4  cup           wine vinegar
   2      tablespoons   olive oil
   1      teaspoon      salt
   2      sprigs        fresh tarragon
     1/4  cup           water
     1/4  cup           dry white wine

Clean the mushrooms.  Cut the zucchini into 1 inch lengths.  Place all 
ingredients in a pot.  Simmer until the zucchini is just tender.  Turn off 

heat.  Place lid on pot and leave for 15 minutes. Place the drained 
vegetables in a bowl, reserving the cooking liquid.  Place this liquid 
back in the pot and cook until reduced to about 1/3 cup. Discard the 
tarragon.  Pour over the vegetables and lightly chill (don't over-chill or 

it will kill the flavor). Throw on a little finely chopped parsley before 
serving.


                   


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                    *  Exported from  MasterCook II  *

                        ZUCCHINI AND TOMATO SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetables
                Low-Cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Zucchini
                        Tomatoes
     1/4  cup           Italian dressing

Cube zucchini and wedge tomatoes.  Add Italian dressing to lightly cover 
vegetables.  For a zestier taste, add Italian seasonings and garlic 
powder. THE ANDERSONS' FOOD GARDEN


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                    *  Exported from  MasterCook II  *

                          Zucchini Fiesta Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Salads
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Small zucchini*
     1/2  pound         Small crookneck squash*
   2      tablespoons   Lemon juice
     1/4  cup           Salad oil
     1/2  teaspoon      Salt
                        Dash of pepper -- ground cumin
   1      each          Green onion -- thinly sliced
     1/3  cup           Diced green chilies
     1/3  cup           Pimento-stuffed olives**
   1      package       (3 oz.) cream cheese***
   1      each          Small avocado
                        Lettuce leaves
                        Fresh coriander (cilantro)

*   Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise.
*** Cut in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until crisp-tender 
(about 3 minutes).  Plunge into ice water to cool; drain well. In a large 
bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash 
and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and 
cheese.
Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. 
To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions 
of salad on each plate.  Garnish each salad with a sprig of coriander. Per 
Serving:  5 grams protein, 10 grams carbohydrate, 24 milligrams 
cholesterol, 335 calories.


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                    *  Exported from  MasterCook II  *

                              Zucchini Salad

Recipe By     : Elizabeth Powell
Serving Size  : 4    Preparation Time :1:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        zucchini -- shredded
   2      teaspoons     salt
   1      cup           sour cream
   1      tablespoon    fresh lime juice
   1      teaspoon      cumin seed
                        black pepper
                        paprika
   2      tablespoons   onion -- grated

     In a colander, sprinkle zucchini with salt and allow to stand 15 
minutes. Squeeze as much moisture as possible from zucchini. Combine 
remaining ingredients in ceramic bowl. Stir in zucchini. Chill at least 
one hour.


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