Marinated Mixed Vegetable Salad
A Very Attractive Make-ahead That’s A Vegetable Dish & Salad All In One. Use Any Combination Of Vegetables; Choose A Variety Of Colours & Flavours For A Handsome Tasty Salad.
12 Cups (3 Lbs) Mixed Raw Prepared Vegetables (carrot Sticks, Small Onions, Celery Sticks, Zucchini Slices, Broccoli Florets, Cauliflower Florets, Red Or Green Pepper Strips, Whole Button Mushrooms & Whole Green Beans.
1 Cup Olive Oil
½ Cup White Wine Vinegar
¼ Cup Lemon Juice
2 Cloves Garlic, Minced
½ Tsp Salt
1 Tbsp Chopped Fresh Parsley
1 Tsp Dried Thyme
Pinch Granulated Sugar
In Large Pot, Cook Prepared Vegetables In Boiling Salted Water Until Tender-crisp, Drain & Cool. It’s Best To Cook One Type Of Vegetable At A Time As Cooking Times Vary.
In Large Bowl, Combine Oil, Vinegar, Lemon Juice, Garlic, Salt, Parsley, Thyme & Sugar.
Add Warm Vegetables; Toss To Coat Evenly With Marinade & Let Stand At Room Temperature For About 2 Hours.
Cover & Refrigerate For Up To 24 Hours, Turning Vegetables Occasionally.
Serve At Room Temperature For Maximum Flavour.
Makes 6 Generous Servings.
Layered Vegetable Salad
This Attractive Salad Is Perfect For A Crowd. Prepare It A Day In Advance; Any Leftovers Will Keep Well In The Refrigerator For 3 – 4 Days.
For Best Presentation, Serve In A Clear Salad Bowl.
1 – 12 Oz Pkg Frozen Peas
1 Sm Head Iceberg Or Romaine Lettuce, Shredded Or Thinly Sliced
1 Lg Green Or Red Pepper, Seeded & Chopped
1 Med Spanish Onion Or
2 Red Onions, Finely Chopped
3 Stalks Celery, Thinly Sliced Diagonally
1¾ Cup Mayonnaise
1 Tsp Granulated Sugar
1 Cup Grated Sharp Cheddar Cheese
8 Slices Bacon, Cooked, Drained & Crumbled
Tomato Wedges, Black Or Green Olives & Hard Cooked Egg Slices For Garnish
Blanch Peas In Boiling Water For 1 – 2 Minutes; Drain & Cool Under Cold Water; Drain & Dry.
Line Bottomed Of 8 Or 9 Inch Clear, Round Salad Bowl With Layer Of Lettuce. Over Lettuce, Layer Separately Green Or Red Pepper, Onion, Celery & Peas.
Spread With Mayonnaise; Sprinkle With Sugar & Cheese.
Refrigerate, Covered, For At Least 8 Hours.
Just Before Serving, Sprinkle Top With Crumbled Bacon.
Top Can Be Garnished With Rows Of Tomato Wedges, Black Or Green Olives, And/or Egg Slices.
To Serve, Spoon Down Through Layers So Each Serving Has Some Of Each Layer.
Makes 8 – 10 Servings.
Rose Petal Salad
For The Most Fragrant Petals, Pick Them Early In The Day & Choose The Darker-coloured Ones.
Rose Water Is Available At Drug Stores. It Varies In Strength, Therefore Adjust To Taste.
1 Sm Bunch Watercress
1 Head Boston Lettuce
1 Cup Alfalfa Sprouts
1 Cup Rose Petals
6 Tbsp (approx) Vegetable Oil
2 Tbsp White Wine Vinegar
2 Tbsp (approx) Rose Water (optional)
¼ Tsp Salt
Pepper
Wash & Dry Watercress & Lettuce; Discarding Tough Stems Of Watercress. Tear Lettuce Leaves & Toss With Watercress & Alfalfa Sprouts In A Salad Bowl.
Remove Bitter White Base From Each Rose Petal. Wash Petals In Cold Water & Dry On Paper Towels.
In Small Bowl, Combine Oil, Vinegar, Rose Water (if Using) & Salt. (if Not Using Rose Water, Taste & Add More Oil, If Necessary.) Pour Over Greens Tossing To Coat Leaves. Sprinkle With Rose Petals, & Pepper To Taste; Toss Lightly.
Makes About 6 Servings.
Shrimp & Cauliflower In Dill Mayonnaise
2 Tbsp Lemon Juice
4 Cups Small Cauliflower Florets
1 Cup Diced Celery
1 Cup Sm Cooked Shrimp
½ Cup Mayonnaise
2 Tbsp Fresh Dill Or
1 Tsp Dried Dillweed
Salt & Pepper To Taste
In Large Pot Of Boiling Water With 1 Tablespoon Of The Lemon Juice, Cook Cauliflower For 7 - 10 Minutes Or Until Tender-crisp. Cool Under Cold Water; Drain Thoroughly.
Combine Cauliflower, Celery & Shrimp.
Mix Together Mayonnaise, Remaining Lemon Juice, Dill, & Salt & Pepper To Taste. Add To Cauliflower Mixture; Toss Gently.
Cover & Refrigerate Until Serving Time.
Makes 4 – 6 Servings.
Celery Root With Apples & Toasted Almonds
1 - 1 Lb Celery Root
2 Tbsp Lemon Juice
3 Lg Crisp Apples
¼ Cup Coarsely Chopped Spanish Onion
¾ Cup Mayonnaise
1 Tsp Dijon Mustard
Salt & Pepper To Taste
2/3 Cup Slivered Almonds
Trim & Peel Celery Root. By Hand Or Using Very Coarse Shredder Or Food Processor With Julienne Attachment, Chop Celery Root Neatly Into Matchstick-size Pieces. There Should Be About 3 Cups. Immediately Toss With Lemon Juice To Prevent Darkening.
Quarter, Core & Dice Apples; Combine Apples & Onion With Celery Root.
Blend Together Mayonnaise & Mustard. Stir Into Salad To Coat All Pieces Evenly. Season With Salt & Pepper To Taste.
Place Almonds In Single Layer On Baking Sheet & Roast In 350°f Oven Until Lightly Browned, 3 – 5 Minutes, Stirring Frequently To Prevent Burning.
Arrange Salad In Serving Bowl & Garnish With Almonds.
Makes 6 Servings.
Cauliflower Salad With Black Olives & Capers
1 Cauliflower (about 1½ Lbs)
2 Strips Lemon Rind
1 Tbsp Lemon Juice
1/3 Cup Chopped Green Onions
1/3 Cup Chopped Fresh Parsley
1/3 Cup Slivered Pickled Sweet Banana Peppers
½ Cup Pitted Black Olives
1 Tbsp Capers
Dressing:
1/3 Cup Olive Oil
2 Tbsp White Wine Vinegar
½ Tsp Salt
¼ Tsp Pepper
¼ Tsp Dried Oregano
1 Clove Garlic, Mined
½ Tsp Dijon Mustard
Trim Cauliflower & Divide Into Florets About 1½ Inches Across The Top.
In Large Pot Of Boiling Salted Water Flavoured With Lemon Rind & Juice, Cook Florets Until Tender-crisp, 5 – 7 Minutes. Drain & Transfer To Large Bowl.
Blend Together Oil, Vinegar, Salt, Pepper, Oregano, Garlic & Mustard.
Pour Dressing Over Warm Florets, Tossing Gently To Coat Completely. Let Cool At Room Temperature.
Add Green Onions, Parsley, Peppers, Olives & Capers; Mixing Together Gently. Taste & Adjust Seasoning.
Cover & Refrigerate For Up To 1 Day; Bring To Room Temperature Before Serving.
Makes 6 Servings.
Spiced Carrot Sticks
6 Med-lg (1 Lb) Carrots
1 Clove Garlic, Slivered
Dressing:
¼ Cup Lemon Juice
½ Tsp Sweet Hungarian Paprika
¼ Tsp Hot Pepper Sauce
¼ Tsp Ground Cumin
Pinch Each: Ground Coriander, Cinnamon, Salt &
White Sugar
¼ Cup Olive Oil
Trim & Scrape Carrots. Cut Into Stick About 4 Inches Long & ¼ Inch Thick.
In Covered Saucepan Of Boiling Salted Water, Cook Carrots & Garlic Until Barley Tender; About 5 Minutes. Drain & Transfer To A Bowl.
Combine Lemon Juice, Paprika, Hot Pepper Sauce, Cumin, Coriander, Cinnamon, Salt & Sugar. Pour Over Carrots While Still Warm, Tossing Gently To Coat All Sticks Evenly; Taste & Add More Cinnamon If Desired. Let Cool & Drizzle With Oil.
Refrigerate If Not Using Immediately; Bring To Room Temperature Before Serving.
Makes 4 – 6 Servings.