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Open Sesame Chicken Salad 1/2 pound spaghetti -- cooked 1/4 cup low sodium soy sauce 1/4 cup red wine vinegar 1/4 cup smooth peanut butter 2 tbsp tahini -- optional 1 tbsp sesame oil 1 1/2 cups broccoli -- cooked 2 whole chicken breasts -- boned and skinned 1 cup chopped scallions Toss cooked spaghetti with soy sauce and red wine vinegar. In small bown, combine peanut butter, tahini, and sesame oil. Gently stir the mixture into the spaghetti. Add the broccoli, chicken, and scallions and mix well. Ham and Cheese Salad 8 oz uncooked corkscrew pasta 1/2 lb cooked ham, cut into 2-inch julienne strips 1 cup broccoli flowerets 1 cup frozen English peas, thawed 1 small yellow squash, thinly sliced 1 small sweet red pepper, cut into thin strips 4 oz Swiss cheese, cubed 1/2 cup mayonnaise or salad dressing 1/4 cup Dijon mustard 1/4 cup milk 1/4 cup grated Parmesan cheese Cook macaroni according to package directions; drain. Rinse with cold water; drain. Combine macaroni and next 6 ingredients in a large bowl. Combine mayonnaise, mustard, and milk; stir well. Add to vegetable mixture, tossing gently. Sprinkle with Parmesan cheese. Cover and chill at least 2 hours. Yield: 6 servings. French-style Potato Salad 12 to 14 small new potatoes, unpeeled (about 1 1/2 lbs) 3 tbsp Chablis or other dry white wine 1/4 cup olive oil 2 tbsp wine vinegar 1 to 2 tbsp Dijon mustard 1/4 tsp salt 1/4 tsp dried whole tarragon 1/4 tsp white pepper 1/4 cup thinly sliced green onions 1/4 cup minced fresh parsley Lettuce leaves Wash potatoes and cook in boiling water to cover 12 to 15 minutes or until tender; drain and cool slighly. Cut potatoes into 1/4-inch slices. Add wine; toss gently, and let stand 10 minutes. Combine olive oil and next 5 ingredients; stir well. Pour over potato mixture. Add onions and parsley; toss gently. Chill, if desired. Serve on a lettuce lined platter. German Style Potato Salad 5 new potatoes (about 1 1/2 lbs), unpeeled and sliced 1/4 cup water 6 slices bacon 1/2 cup chopped onion 2 tbsp all-purpose flour 1 tbsp plus 1 tsp sugar 3/4 tsp salt 1/2 tsp celery seeds 1/2 tsp pepper 3/4 cup water 1/4 cup vinegar Place pototoes in a 2-quart casserole. Add 1/4 cup water. Cover with heavy-duty plastic wrap and microwave at HIGH 7 to 8 minutes, stirring once. Let stand, covered, 5 minutes. Drain, and set aside. Place bacon on a rack in a 12x8x2 inch baking dish. Cover with paper towels and microwave at HIGH 5 to 7 minutes or until bacon is crisp. Drain bacon, reserving drippings in dish; crumble bacon and set aside. Add onion to bacon drippings; microwave at HIGH 1 to 2 minutes or until onion is transparent. Stir in flour and next 4 ingredients. Microwave at HIGH 1 1/2 minutes, and stir until smooth. Add 3/4 cup water and vinegar to onion mixture, mixing well. Microwave at HIGH 3 to 4 minutes, stirring after 2 minutes. Add potatoes and half of crumbled bacon, mixing well. Garnish with remaining bacon. Serve warm. Curried Turkey Salad 2 cups unpeeled, diced red apples 2 tbsp lemon juice 2 cups cubed cooked turkey 1 cup thinly sliced celery 1 cup chopped pecans ½ cup raisins 2 tbsp minced onions ½ to 1 tsp salt ¼ tsp pepper 1/3 cup whipping cream 2 tsp curry powder ½ cup salad dressing or mayonnaise Lettuce leaves 2 medium avocados, peeled and sliced Lemon juice ¼ cup flaked coconut, toasted Combine apples and lemon juice; toss gently. Add turkey and next 6 ingredients; toss gently and set aside. Combine cream and curry powder; beat at medium speed of an electric mixer until soft peaks form. Fold in salad dressing. Fold dressing mixture into turkey mixture. Chill. Spoon turkey mixture onto lettuce lined plates. Brush avocado with lemon juice and arrange on each plate; sprinkle with coconut. Yield: 6 servings. Apple-Apricot Salad 1 envelope unflavored gelatin 2 cups unsweetened apple juice, divided 2 tsp lemon juice 1 ½ cups chopped apple 8 canned apricot halves in extra light syrup, drained & chopped Vegetable cooking spray Lettuce leaves Apple wedges (optional) Sprinkle gelatin over 1 cup apple juice in a small saucepan; let stand 1 minute. Cook over medium heat, stirring constantly, until gelatin dissolves, remove from heat. Add remaining 1 cup apple juice and lemon juice. Chill until the consistency of unbeaten egg white. Fold in chopped apple and apricots; spoon into seven ½ - cup molds that have been coated with cooking spray. Cover and chill until firm. Unmold onto lettuce lined plates. Garnish with apple wedges, if desired. Chicken Pasta Salad 3 (4 oz) boneless, skinless chicken breast halves 3 1/2 cups cooked small macaroni shells 3 cups freshh broccoli flowerets 1 cup sweet red pepper strips 6 ounces fresh snow pea pods, trimmed 1/4 cup sliced green onions 1/4 cup vegetable oil 1/4 cup plus 1 tbsp red wine vinegar 2 tbsp honey 2 tsp sesame seeds, toasted 2 cloves garlic, minced 1 tsp hot sauce 1/2 tsp ground ginger 1/4 tsp salt 6 lettuce leaves (optional) Combine chicken and enough water to cover in a medium saucepan. Cook over medium heat 15 minutes or until tender; drain. Chop chicken into bitesize pieces. Combine macaroni and chicken. Add broccoli, red pepper, snow peas, and green onions; toss gently. Combine oil and next 7 ingredients in a jar. Cover tightly and shake vigorously. Pour dressing over salad; toss gently. Cover and chill. Serve on lettuce lined plates, if desired. Yield 6 servings (330 calories per 1 2/3 cup serving) Fruited Chicken Salad 4 cups chopped cooked chicken 2 cups diced celery 2 cups halved seedless red or green grapes 1 (15 1/4 oz) can pineapple tidbits, drained 1 (11 oz) can mandarin oranges, drained 1 cup slivered almonds, toasted 1/2 cup mayonaise 1/2 cup sour cream 2 tbsp lemon juice 1/4 tsp salt 1/4 tsp white pepper Combine first 6 ingredients, and toss well. Combine mayonaise, sour cream, lemon juice, salt and white pepper. Add to chicken mixture, stirring well. Chill. Yield 6 servings Shrimp Vermicelli Salad 5 cups water 1 1/2 lbs unpeeled medium-size fressh shrimp 1 (12 oz) pkg vermicelli 3 hard-cooked eggs 1 1/2 cups chopped green onions 1 cup chopped dill pickle 1/4 cup minced fresh parsley 1 small green pepper, chopped 1 (2 oz) jar diced pimento, drained 1 (10 oz) pkg tiny English peas, thawed and drained 1 cup mayonaise 1 (8 oz) carton sour cream 1/4 cup lemon juice 2 tbsp prepared mustard 1 tsp celery seeds 1 tsp salt 1/4 tsp pepper Leaf lettuce 1/4 to 1/2 tsp paprika Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Break vermicelli into 3-inch pieces. Cook according to package directions. Drain. Add shrimp, eggs, onions, pickle, parsley, green pepper, pimento, and peas. Set aside. Combine mayonaise and next 6 ingredients; stir well. Pour over shrimp mixture; toss gently. Cover and chill 2 hours. Serve on a lettuce lined platter; sprinkle with paprika. Yield: 8 servings. |
