SALADS



24 Hour Cole Slaw

1 head cabbage
1 green pepper
1 onion
1 carrot for color

Chop these coarse:
3/4 cup salad oil
3/4 cup vinegar
1 1/2 cups sugar

Put these 3 ingredients in a saucepan and bring to a boil and boil for 2 minutes. Pour dressing (the oil vinegar and sugar) on slaw while hot. Add celery seed and salt to taste, about 1/2 to 1 teaspoon.

This does not taste good the first day... let it sit in the refrigerater for 24 hours.



Broccoli Salad

1-bunch broccoli, cut in pieces
1/2-cup sugar 1-head cauliflower, cut in pieces
1-1/2-cup cheddar cheese (sharp)
1-cup sour cream (8oz.)
2 or 3 eggs boiled and chopped
1-cup miracle whip
3 strips of bacon fried and crumbled on top
1-Tbs. vinegar
1/2 -tsp. salt
option: it's also good with three or four green onions chopped and mixed in.

Mix all ingredients well. let stand at least three hours in refrigerator. Will keep for one week.
Tip: I mix the sour cream, miracle whip, vinegar, salt , and sugar together and then pour over the rest of the ingredients. Except bacon which i crumble on top.



Fennel, Orange, and Olive Salad

1 large fennel (anise) bulb
2 large navel oranges, peeled and cut into thin rounds
1/4 cup (60 ml) fresh orange juice
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) extra virgin olive oil
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) shredded Gruyere or Swiss cheese
16 oil-cured black olives

Trim the top and the root end of the fennel and cut it into very thin slices. In a mixing bowl combine with the orange slices, orange juice, lemon juice, olive oil, salt, and pepper, and toss to mix. Arrange on a platter or individual salad plated and pour the juices from the bowl over it. Garnish with the shredded cheese and black olives.
Serves 4 to 6.



Heart Healthy Chicken Salad

1/2 c fat-free mayonnaise
1Tbsp lemon juice
2 c diced cooked chicken breast
1 c drained crushed pineapple
1 c seedless green grapes
1/2 c finely chopped celery
1/4 tsp tarragon

Combine mayo and lemon juice. In a separate bowl gently toss remaining ingredients. Fold dressing into chicken mixture. Chill for 1 hour. Serve in halved pita pockets with lettuce or alfalfa sprouts. 6 servings.



Italian Pasta Salad

1/3 cup olive oil
3 Tbls. lemon juice
1 clove garlic (minced)
1/2 tsp. Tabasco sauce
1/2 tsp. anise seed
1/4 tsp. salt
8 oz. spinach egg noodles (cooked and drained)
1/2 lb. feta cheese (crumbled)
2 tomatoes (coarsely chopped)
1/2 cup ripe pitted olives (sliced)

In large bowl, combine olive oil, lemon juice, garlic, Tabasco sauce, anise seed and salt; mix well. Add noodles, cheese, tomatoes and olives; toss to coat evenly. Cover; refrigerate for at least 1 hour. Makes 4 to 6 servings



Special Dressing

3 tablespoons sugar
1 teaspoon salt
1 teaspoon mustard
1 1/2 tablespoons flour
1 egg
3/4 cup milk
4 tablespoons vinegar

Cook over hot water stirring constantly until thick. Add 1 tablespoon butter - blend thoroughly. Cool it and you have a wonderful cooked dressing.



Carrot Salad with Cumin

1 lb (500 g) carrots, thinly sliced
2 Tbs (30 ml) extra virgin olive oil
2 cloves garlic,
minced Salt and freshly ground black pepper to taste
1 tsp (5 ml) ground cumin
1/4 cup (60 ml) chopped fresh parsley
4 Tbs (60 ml) lemon juice
1/4 cup (60 ml) sliced pitted black olives

Boil the carrots in enough water to cover until tender, about 5 minutes. Drain and rinse with cold water.

Heat the oil in a skillet over moderate heat and add the carrots, garlic, salt, pepper, and cumin.

Cook for about 5 minutes, stirring frequently, until the carrots are coated with the mixture.

Transfer the carrots to a bowl and add the parsley and lemon juice, tossing to combine.

Add the black olives immediately prior to serving. Serve chilled or at room temperature.

Serves 4 to 6.



Rice and Barley Salsa Salad

1/4 cup pearl barley
1/4 teaspoon salt
2/3 cup long-grain rice
1/2 cup each black beans and red kidney beans (canned or cooked)
1/2 cup corn kernels
1/2 cup chopped sweet red or green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1 tablespoon chopped mild chilies
1 tablespoon chopped fresh parsley or coriander Dressing
1 tablespoon medium salsa
1 tablespoon olive oil
1 teaspoon white vinegar salt and pepper to taste

In saucepan, combine barley, 2 cups water and salt. Bring to a boil, reduce heat, cover and simmer for 20 minutes.

Stir in rice, cover and simmer for 20 minutes more.

In a bowl combine barley and rice mixture, beans, corn, sweet pepper, celery, onion, chilies and parsley.

Dressing:

Whisk together salsa, oil and vinegar. Pour over salad and toss to mix. Season with salt and pepper.

Can be covered and refrigerated for up to 2 days.

Makes 4 servings.



SWEETCORN SALAD

Boil in slightly salted water until tender as many ears of sweet corn, stripped of leaves, and when tender and still warm, cut through husks and all, into about 1 and 1/2 inch slices and pour over a bottle of good French or Italian Salad dressing to marinate.

Serve chilled.

This is an excellent accompaniment for barbecues and also serves as a good snack for those in between times.

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