Afghan Salad

Can of garbanzo beans, rinsed and drained
Diced boiled potato
Diced peeled cucumber
Diced tomato and green pepper
Corn kernels
Fresh diced avocado (not really in the Afghan version)

Fresh lemon juice 2 pinches ground cumin, salt & pepper and 2 TBS cilantro chutney (aka green stuff).

Cilantro Chutney

Blend together in an electric blender:
1 coarsely chopped onion
2 cups cilantro leaves, whole
5 large chili peppers, to taste
Juice from 2 lemons
3 tsp salt
¼ cup fresh ginger root (about 2 inches)
½ tsp cumin seeds
4 garlic cloves
¼ cup fresh mint leaves

Serve chilled.

Mock Marzetti's Slaw Dressing

I can't seem to buy this product in Marin County so I found this on the internet.

Blend together:
2 c mayo
2/3 c sugar
1/4 c white vinegar
2 TBS yellow mustard

I always use it in my mother's potato salad recipe. Boiled peeled new potatoes, hard-boiled eggs, diced celery and red onion, salt, pepper, Tabasco sauce and healthy dose of Marzetti's slaw dressing. Yum!

Chili Lime Corn Salad

 Ingredients:

8 ears fresh corn, cooked and cooled

¼ cup chopped parsley

3 tbsp finely chopped sundried tomatoes (I have used fresh tomato)

2 tbsp extra-virgin olive oil

grated zest and juice of ½ lime

½ tsp chili powder

½ tsp salt (suggestion: Himalayan salt)

¼ tsp cayenne pepper

⅛ tsp ground cumin

Instructions:

1. Cut kernels off the cobs (about 4 cups) and place them into a large bowl.

2. Throw in the rest of the ingredients and toss to combine.

3. Serve immediately or place in the fridge for about an hour to allow flavors to meld.

4. This salad will keep well for 2 to 3 days in the refrigerator.

This recipe serves 8 people. I usually halve the recipe or even just make it with 2 ears of corn for two people.

Apple and Manchego Salad

2 Granny Smith apples
1/4 lb manchego cheese
extra-virgin olive oil
Lemon juice

Peel and core the apples.  Slice into matchstick-like pieces and toss with a bit of lemon juice.

Slice the manchego to look like the apple slices.

Mix together with some olive oil.  Can add some chopped fresh mint or parsley. Serves 4.

Israeli Couscous Salad

Make the couscous:
2 c Israeli (pearl) couscous
2 TBS olive oil
2 1/2 c boiling water

Saute couscous in oil for 3-4 minutes until lightly toasted.
Carefully add boiling water.
Cover and let simmer 8-10 minutes, stirring occasionally.
Allow to cool.

Make Dressing:
Wisk together--
1/2 c olive oil
juice of 2 lemons
2 tsp ground cumin
1 1/2 tsp cinnamon
salt and pepper

Assemble salad:
1 15-oz can drained and rinsed chickpeas
3/4 c chopped dried apricots
1/2 c currants or craisins
1/2 c chopped mint, parsley, and/or cilantro
Add in the cooked couscous & dressing and mix well.

Just before serving toss in
3/4 c toasted slivered almonds.

I like to add a little garlic oil and touch of cayenne.
I also like to add crumbled feta cheese.  These give it a bit more zip.

Salted Cucumbers or Onions

Put thinly sliced or minced cucumbers or onions in a bowl, season generously with kosher salt, and let sit at room temperature for 20 minutes and up to an hour.  Drain the accumulated liquid before using.  Serve as a salad alone or with a fresh herb like dill or cilantro. A dollop of Greek yogurt is always a nice touch.

Thai-Style Carrot and Mango Salad

4 Carrots, peeled and grated or julienned
1 Ripe mango
1 - 2 T Fresh chives, chopped
2 T Toasted sesame seeds

Dressing

4 T Pineapple White Balsamic Vinegar
Juice of 1/2 lime
2 T Toasted Sesame Oil
3 T Lime EVOO
Thai Ginger Salt to taste

Combine carrots, mango & chives. Add dressing. Let stand 1 - 2 hours before serving.
Sprinkle toasted sesame seeds.


This comes from my friend, Carol Genovese.

Taco Salad

Head lettuce (consider 1/4 head per person)
Ground beef (consider 1/4 lb per person)
Chili powder, salt, pepper, cajun seasoning, ground cumin
Onion
Tomato
Avacado
French dressing
Tortilla chips
Shredded cheddar cheese

Dice onion and saute in a bit of oil.
Brown the ground beef in with the onion.
Add about 1/2 tsp each of the seasonings while browning.
Slice up enough of the lettuce head for the number of people.
Dice the tomato and the avacado.
Mix the salad and add the ground beef mixture.
Add about 1-2 TBS of French dressing.
Crumble up torilla chips and mix well.
(I used Dorito Spicey Tortilla Chips.)
Shred some cheddar on top for effect.

I got this recipe from Ted Harris and below is what he sent me. It serves about six people.

one lb. ground beef
one head iceberg lettuce shredded
4 tomatoes
one onion, chopped
1/2 lb shredded cheddar cheese
one, 1-lb can kidney beans, rinsed and drained
1 bag nacho , taco or tortilla ships
one bottle French dressing

Saute beef until brown, drain well and let cool while preparing other ingredients.
Toss meat with lettuce, tomatoes, onion, cheese, beans.
Refrigerate until ready to serve. Toss with salad dressing.
Crush chips and add to salad. Toss again.
Serve immediately so chips don't get soggy.

Thai Ground Pork Salad

1 lb. ground pork
2 TBS water or chicken stock
2 shallots, finely sliced
2 green onions, finely sliced
3 TBS fish sauce
3 TBS lime juice
1/2 tsp sugar
2 TBS ground toasted sticky rice
1/2 c chopped fresh mint leaves
1/2 c chopped cilantro
1/2 tsp ground roasted dried Thai chilies
1 cucumber, peeled and cut into sturdy spears
mixed baby greens

Toast rice in dry pan over medum heat until brown.
Grind until it turns to powder.

Brown pork in medum pan with water or chicken stock until cooked.
Set aside to cool.

Mix with the other ingredients and serve on lettuce with cucmber spears.

Salade Nicoise

Hard-boiled eggs

Boiled potatoes

Skinned tomatoes

Stuffed olives

Anchovies

Tuna fish

Lettuce

Salt & pepper

Vinaigrette

Layer lettuce leaves on plate and arrange toppings around a center of tuna fish. Pour vinaigrette over all. garnish with anchovies.

Salas Nicoise

2 boiled potatoes
3 hard boiled eggs
2 summer tomatoes
1 can solid white tuna packed in water
ripe or stuffed olives
anchovies (if desired)
red leaf lettuce
fair amount of vinaigrette
salt & pepper

Wash lettuce leaves and dry.
Arrange bed of leaves on each individual dinner plate.
Divide tuna among the plates and center the tuna on the
lettuce.
Quarter the potatoes, eggs and tomatoes.
Arrange them alternately around the tuna in a pretty design.
Place the olive and anchovies around the middle.
Salt & pepper the whole dish.
Drizzle the vinaigrette overall.
Serves 2.

Iceberg Wedge

1 large head iceberg lettuce, cut into large wedges
1 cup grape tomatoes, split down the middle
2 tablespoons chopped flat-leaf parsley, for garnish
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
extra-virgin olive oil

Bleu cheese dressing:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
1 tablespoon fresh lemon juice
6 ounces (3/4 cup) crumbled mild blue cheese
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Remove outer leaves of lettuce and wash thoroughly in cold water.
Drain and pat dry with paper towels then split into wedges and arrange on plates.
Scatter grape tomato halves over and around the lettuce.
Make dressing by combining mayonnaise and sour cream in a large mixing bowl.
Squeeze in fresh lemon juice, fold in blue cheese and chives and season with salt and pepper. Pour dressing over wedge and grape tomatoes.
Drizzle with a little extra-virgin olive oil and top with chives.

I found this at Food Network. Serves 4-6

Pickled Carrot Salad

2 lbs carrots – sliced or baby kind
1 green pepper, sliced
1 onion, sliced
1 can tomato soup
½ cup sugar
1/3 cup oil
½ cup vinegar

Slice carrots and cook for 7-10 minutes in salted water. Drain and mix with peppers and onions. Mix soup, sugar, oil and vinegar in a saucepan and bring to boil. Pour over vegetables and allow to cool in refrigerator for several hours or overnight.

Ful Imdammas

(Middle-eastern bean salad)

1 can fava beans
2-3 cloves garlic, mashed
½ tsp salt
½ cup lemon juice
1 small onion, chopped
½ cup green pepper, chopped
¼ cup olive oil

Mix together and chill, just before serving add
½ cup parsley, finely chopped

Orange Salad

Dressing:
2 Tbs tarragon vinegar
1 Tbs fresh lemon juice
2 & 1/2 tsp olive oil
1 tsp Dijon mustard
1 tsp orange marmalade or honey
1/8 tsp each salt & pepper

Greens:
1 cup Belgian Endive and 1/2 cup watercress per person
or
1 & 1/2 cup Leaf lettuce and 1 Tbs sliced almonds per person

Oranges:
Section 1 orange per person cutting off the membranes.
Boil the sliced grated rind from one orange for 1 minute & drain. Use as garnish over salad.

Black Bean Salad

1 pound dried black beans (goya brand); picked over and
soaked overnight in water to cover, and drained.
1 1/2 cups thawed frozen corn
1 green bell pepper, diced
1 red bell pepper, diced
3/4 cup thinly sliced scallion
1/3 cup minced fresh coriander
1/2 cup olive oil
1/2 cup fresh lemon juice (1 to 2 lemons)
2 tsp salt

In a large saucepan, combine the beans with enough cold water
to cover by 2 inches. Bring water to a boil and simmer
for 45 minutes to 1 hour.
Drain the beans and in a bowl combine them with the
vegetables and coriander.
In a small bowl, whisk together the oil, lemon juice and
salt.
Pour the dressing over the warm bean mixture and stir
occasionally until the salad is at room temperature.
Refrigerate until ready to serve.
Yields salad for 16.

Tomato Aspic

Heat:
1 16 oz can tomato juice basil
2 beef bouillon cubes Worcestershire sauce
1/2 tsp horseradish sauce lemon juice
juice from canned asparagus

Dissolve:
2 pkg gelatin in
1/2 cup tomato juice

Stir into boiling tomato mixture.
Pour in mold and chill.

Cranberry Salad Mold

1 small can diced pineapple
hot water
4 cups cranberries (1 quart)
2 cups sugar
3 Tbs gelatin
1/2 cup cold water
salt
1 cup almonds or walnuts
1 cup green grapes

Add hot water to pineapple juice until 3 1/2 cups.
Cook cranberries in this until pop open (5 min).
Add sugar while berries are cooking.
Dissolve gelatin in cold water.
Add to berries as soon as removed from heat.
Sit until cool and beginning to set.
Add salt, nuts, pineapple, and grapes.
Pour into 2 quart mold and refrigerate overnight.

Pear Salad Mold

1 small pkg lime jello
1 cup boiling water
1 cup pear juice
1 1/2 Tbs lemon juice
1/8 tsp ginger
1/4 tsp salt
cream cheese

Roll cream cheese into balls (soften with cottage cheese).
Place tsp of cheese into each pear hole.
Place into small ring mold.
Mix all other ingredients and pour over pears in mold.
Set overnight.

Watergate Salad

20 oz can of crushed pineapple
1 small box instant pistachio pudding
15 oz cool whip
1 1/2 cups miniature marshmallows
1 cup coarsely chopped walnuts

Mix pudding and pineapple with the juice until pudding is
dissolved.
Add other ingredients and chill several hours before serving.