SALAD BAR..

Lifestyle Parenting, Household Affairs and Cuisine corner
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here i m starting a new thread for salad loving ppl. hope u will like it

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Re: SALAD BAR..

*Kfc Coleslaw *
6-8
servings
time to make 15 min 5 min prep
8 cups cabbage, finely chopped
1/4 cup carrots, shredded
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

  1. Cut cabbage and carrots into small pieces about the size of rice kernels (the food processor is great for this!).
  2. In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate.
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Re: SALAD BAR..

*All-American Cole Slaw
*
1 ½ lb green cabbage, quartered, cored and shredded
3 tablespoon cider vinegar
2/3 cup mayonnaise
1 small onion grated (optional)
2 medium carrot grated
¼ teaspoon salt or to taste

In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.

The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour.

For a very limp slaw, refrigerate several hours or overnight.

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Re: SALAD BAR..

Alaska Cooperative Extension Slaw

1 quart cabbage, finely chopped
1⁄2 tsp salt
3 tbsp vinegar
1⁄2 cup green pepper, chopped
1⁄4 cup cream
1⁄4 cup diced sweet pickle
2 tablespoon prepared mustard
1 tablespoon sugar

Mix cabbage with green pepper and pickles. Combine sugar, salt, vinegar, cream and mustard; pour over cabbage, blend well, serve at once.

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Re: SALAD BAR..

Off-topic! Do you know how to make MacDonald's veggie burger?

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Re: SALAD BAR..

Alaska Cooperative Extension Slaw

1 quart cabbage, finely chopped
1⁄2 tsp salt
3 tbsp vinegar
1⁄2 cup green pepper, chopped
1⁄4 cup cream
1⁄4 cup diced sweet pickle
2 tablespoon prepared mustard
1 tablespoon sugar

Mix cabbage with green pepper and pickles. Combine sugar, salt, vinegar, cream and mustard; pour over cabbage, blend well, serve at once.

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Re: SALAD BAR..

** Sweet and Tangy Coleslaw**

1 cabbage, finely shredded
1 medium red onion, quartered and thinly sliced
Dressing:
1 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup vinegar
2/3 cup vegetable oil

Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. A wonderful topping for barbeque sandwiches.

2nd Semi-Final: Pakistan v India at Mohali, Wed March 30
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Re: SALAD BAR..

Confetti Slaw

¼ small head green cabbage cut in thin strips (about 2 cups)
2 carrots, peeled and grated ( about 1 cup)
¼ cup raisins
¼ cup peanuts
½ cup yogurt, vanilla
1 Tablespoon orange juice

Combine cabbage, carrots, raisins and peanuts in mixing bowl. In small bowl, stir together yogurt and orange juice. Before serving, add yogurt mixture to cabbage and combine thoroughly.

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Re: SALAD BAR..

Cabbage Salad

4 cups shredded or thinly sliced cabbage
1/4 cup grated or finely sliced carrots
1/4 cup thinly sliced celery
1/4 cup chopped green pepper
1 teaspoon finely chopped onion
1/2 teaspoon dill or basil or parsley
1/2 cup mayonnaise, light or low-fat
1/2 cup yogurt, plain nonfat
1 teaspoon mustard
1/2 teaspoon lemon juice
1/2 teaspoon sugar

Wash and prepare vegetables for chopping. Use a cheese grater or slice all vegetables thinly with a sharp knife. Put in a large bowl. Add herbs to taste.

Mix mayonnaise, yogurt, mustard, lemon juice, and sugar in a small bowl. Blend well. Add to vegetables.

Mix well. Keep in refrigerator until ready to eat.

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German Cole Slaw

1 head of cabbage, shredded or chopped briefly in food processor
2 medium onions, cut in rings
1 green pepper; chopped
1 jar pimento peppers; chopped and drained
1 cup sugar
1 cup white vinegar
¾ cup canola oil
1 tablespoon salt
1 teaspoons celery seeds (up to 2)

Combine cabbage, green pepper, onion and pimento in large bowl. Mix sugar and celery seed into this mixture.

Combine vinegar, oil and salt in pan and bring to a boil. Pour immediately over cabbage. Refrigerate, stirring several times.

Make at least 8 hours before serving.

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WOWWW

2nd Semi-Final: Pakistan v India at Mohali, Wed March 30
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Good stuff. Got to make some of the recipes.

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Since i m a salad lover. I found all of them to be amazing. For me, its a must try on forthcoming weekend

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best salad ever if you're trying to eat healthy

quantities according to how much you're eating:

mixed bag of lettuce
cubed apple (not finely cut up but nice bite sized pieces)- i like red delicious because they're so juicy but if you add a granny smith or golden delicious, it works too and the overall flavour varies
cubed orange or mandarin
cubed cucumber
cubed tomato

you can also add a little shredded cheese if you like, any kind.

mix it all up and dress with any flavour vinaigrette... but go easy on the dressing because the apples, oranges and tomato will add enough flavour and juiciness.

yummy and oh-so-healthy! :)

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thanx

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:)

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nice sharing thanx.

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slim and trim macroni salad
3 1/2 c. cooked, drained macaroni
7 oz. shredded, sharp cheddar cheese
1/2 c. finely chopped onion
3 tbsp. chopped parsley
1 3/4 c. low fat cottage cheese
1/2 c. evaporated skim milk
2 tsp. Dijon style mustard
Salt & pepper to taste
1 sm. slice chicken, cooked crisp & drained on a paper towel
1 slice bread, crumbled
3 tbsp. grated Parmesan cheese
1. Preheat oven to 350 degrees.2. In large bowl, combine macaroni, cheddar cheese, onion and parsley.
3. In blender, combine cottage cheese, milk and mustard. Blend until smooth.
4. Pour over macaroni mixture and mix thoroughly.
5. Season to taste with salt and pepper.
6. Turn into 2 quart casserole dish coated with non-stick spray.
7. Crumble chicken and mix with bread crumbs and Parmesan.
8. Sprinkle over casserole
9. Bake 20 minutes. Makes 8 servings.

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Re: SALAD BAR..

**CHICKEN SALAD

**2-3 boneless chicken breasts, skin removed
2 stalks celery, strings removed
1/4 cup fresh cilantro, chopped
1 cup real mayonnaise (not salad dressing)
1/2 medium onion, finely minced
1 teaspoon curry powder
2 cloves garlic, minced
lettuce leaves, for serving
paprika (optional)

Simmer the chicken in water (or chicken broth if you have it - then reserve for making soup later on. Do not allow the water or broth to boil.Meanwhile, remove the strings from the celery and dice it into 1/3 inch dice. Wash and chop the cilantro. Peel and dice or mince the onion and garlic.
Stir the curry powder, onion, and garlic into the mayonnaise, mixing well.
Remove the chicken from the pan using a slotted spoon. Dice into bite sized chunks. Add to the mayonnaise. Mix well.
Arrange a few perfect lettuce leaves in the center of a salad dish. Scoop the chicken mixture onto the center. Garnish with a sprinkle of paprika (we like to use either the Hungarian or smoked paprika) and top with a sprig of cilantro.

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Re: SALAD BAR..

Colorful Pasta Salad

1 (16 ounce) package tri-color spiral pasta

1(15 ounce) can black beans, rinsed and drained
1(8 ounce) package
provolone cheese, diced
1/2 cup red onions, diced

1/2 cup red bell peppers, diced

1/2 cup green bell peppers, diced
parsley (to garnish)
Dressing

1/2 cup vinegar

1/4 cup vegetable oil

1/4 cup sugar

1/4 teaspoon black pepper
1 (2/3 ounce) envelope Italian salad dressing mix

  1. Cook pasta according to package and cool.
  2. In a large bowl, combine, beans, cheese, onion, bell peppers until well mixed.
  3. Stir in pasta and pour dressing over all and chill. *]For dressing: Whisk together all ingredients until well blended.