View Full Version : Salad

August 28th, 2006, 05:48 AM
I am lookin for a good maccroin salad recipe

Kitchen Witch
August 28th, 2006, 07:58 AM
A basic macaroni salad:

Cook pasta (of choice) al dente (in boiling salted water), rinse under cold water and drain.

Add the following: chopped celery, chopped hard-cooked eggs, chopped sweet pickle or sweet pickle relish. If desired add, chopped onion, carrot, green and/or red bell pepper. I always add a bit of salt and a grind of fresh black pepper, fresh minced celery leaves.

Use mayo or salad dressing and if desired add, a bit of yellow prepared mustard.

You can add sliced green stuffed olives or place on top as a garnish; sprinkle with paprika. For presentation, I make a "flower" from thin cuke slices and a radish rose.

Also - Leave out the carrot, bell peppers and mustard; add drained flaked tuna or baby shrimp.

Macaroni & Shrimp Salad

3 cups macaroni, cooked
3 cups chopped ham pieces
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped green peppers
1 can small cocktail shrimp
1 cup mayo
1 tablespoon lemon juice
dash salt and pepper

Mix macaroni, ham, onion, celery, green pepper, and shrimp. Add mayo mixed with lemon juice and salt & pepper.

Primavera Pasta Salad

1 1/2 tablespoons olive oil
1/2 tablespoon butter or margarine
1 1/2 cups broccoli florets
2 cloves garlic -- minced
2 tomatoes -- seeded and diced
3/4 cup julienne zucchini
1/2 cup julienne carrots
1/4 cup honey
1/4 cup lemon juice
1 1/2 teaspoons grated lemon peel
3/4 teaspoon dried basil -- crushed
3/4 teaspoon dried oregano -- crushed
salt and pepper -- to taste
6 ounces linguine pasta -- cooked
Grated parmesan cheese

Heat oil and butter in a large skillet over medium-high heat; add broccoli and garlic and stir-fry 2 minutes. Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel and seasonings. Simmer about 4 minutes or until vegetables are tender, stirring gently. Toss with noodles; cool. Sprinkle with parmesan cheese. Serve at room temperature or chilled.

Salad Bar Pasta Salad

3 cups cut-up fresh vegetables (broccoli, cauliflower, carrots, mushrooms)
2 oz dry broad egg noodles cooked and drained
1/4 cup reduced-calorie Creamy Italian dressing

1 In medium sized bowl, combine vegetables, noodles and dressing. Toss to coat.
2 Cover and refrigerate salad until ready to serve.

Servings: 4

Sea Shell Salad

8 ounces shell macaroni, uncooked
1 cup shredded carrot
3/4 cup diced green pepper
2/3 cup sliced celery
1/2 cup minced green onions
1 6 1/8 ounce can tuna in water, drained and flaked
1/4 cup plus 2 tablespoons low fat plain yogurt
1/4 cup reduced calorie mayonnaise
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
curly leaf lettuce

Cook macaroni according to package directions, omitting salt and fat; drain. Rinse with cold water and drain well. Combine macaroni, carrot and next 4 ingredients; toss gently. Combine yogurt and next 4 ingredients; stir well. Add to pasta mixture, tossing gently. Cover and chill thoroughly. To serve, spoon pasta mixture onto lettuce lined salad plates. Makes 7 1 cup servings

NOTE: If desired, use regular salad dressing or mayo OR replace yogurt with mayo.

Another popular salad:

Cook pasta of choice (in boiling salted water), drain, rinse in cold water; drain well.

Add chunked/diced: ham, salami (of choice - or combination), mozzarella, provolone, Asiago, etc. (2 or 3 cheeses are best), sliced black pitted olives, halved stuffed green olives), chopped celery, chopped bell pepper (red and green for color), sliced carrot, cherry or grape tomatoes (halve cherry tomatoes if larger), sliced pepperoni, drained (poke with fork and squeeze juice out) pepperoncini.

Toss with a mixture of zesty Italian salad dressing mixed with a bit of olive or vegetable oil.

August 28th, 2006, 07:10 PM
Does any one have a rice salad recipe. Or any rice quick dishes?

Thanks guys

Kitchen Witch
August 28th, 2006, 07:27 PM
Rice Salad Vinaigrette

4 servings)

1 cup cooked rice
1 cup cooked green peas
1/2 cup olive oil
1/4 cup minced parsley
1/4 cup minced onion
2 tomatoes, peeled, seeded and cubed
3 Tbsp wine vinegar, or less
1 Tbsp finely chopped basil, or 1 tsp finely chopped mint

Combine all ingredients in a mixing bowl. Mix well and chill thoroughly before serving.

Note: One cup of leftover meat or poultry sliced into think strips may be substituted for the peas.

Rice Salad

( 4 servings)

1 cup cooked rice, chilled
2 tomatoes, cored, peeled and cut into small cubes
6 radishes, trimmed and thinly sliced
1/2 cup finely chopped onions
1/2 cup finely chopped celery heart
4 small beets, cooked, peeled and cut into thin strips
1/4 cup sliced green olives
Salt and freshly ground pepper to taste
1/2 tsp curry powder
1 tsp mustard, preferably Dijon or Dusseldorf
2 Tbsp wine vinegar, approximately
7 Tbsp olive oil, approximately

In salad bowl, combine the rice with the tomatoes, radishes, onions, celery heart, beets and olives. Sprinkle with salt and pepper.

Combine curry powder, mustard and vinegar and sprinkle mixture over salad. Toss salad briefly and sprinkle with the oil. Toss again. If desired, add more vinegar, oil or both.

Kitchen Witch
August 28th, 2006, 07:40 PM

Don't be afraid to make risotto. I know you have visions of standing over a stove and stirring forever. That's not true. It only takes about 30 minutes of cooking and you can leave it for a moment between liquid additions. This version is very basic and makes a wonderful side-dish presentation. For a richer taste, use butter instead of olive oil.

* 1 14.5-ounce can low-sodium chicken broth plus water to equal 2-1/2 cups
* 3 tablespoons olive oil
* 1-1/4 cups (8 ounces) arborio rice
* 3 large cloves garlic, minced
* 2 tablespoons freshly grated Parmesan cheese
* Freshly chopped parsley, for garnish

Bring the broth to a boil over high heat. Cover; reduce to low and keep at a simmer.

In a medium saucepan, heat the olive oil over medium heat. Add the rice and stir for about 1 minute to coat all grains. Add the garlic and cook an additional minute. Add about 1/2-cup of the simmering broth and stir well. Stir often until the liquid is absorbed. Add another 1/2-cup of the broth and repeat the process. It should take about 30 minutes until the last of the broth is absorbed. Regulate the heat if it appears that the liquid is absorbed too fast. When the rice is done, add the Parmesan cheese and stir well to combine. Garnish with the parsley. Serve immediately.

Kitchen Witch
August 28th, 2006, 07:42 PM
Quick, Easy -N- Fast Parmesan Rice Recipe

2 T. butter
3 C. cooked rice
1/2 oz. dried mushroom blend, rehydrated and chopped
1/4 C. frozen petite peas, defrosted
1/2 C. grated parmesan cheese

Melt butter in large skillet over medium heat. Add rice, mushrooms and peas; cook until heated through (about 5 minutes). Add parmesan; stir until well blended.