GAZPACHO SALAD FROM SPAIN
Yield: 8 Servings
- 1 c Soft bread crumbs
- 2 c Green peppers; cut in strips
- 3 c Shredded cabbage
- 2 c Sliced cucumbers; halved
- 4 c Tomato chunks
- 1 c Diced celery
ONION SALAD DRESSING
- 1/2 c Chopped onion
- 2 ts Minced garlic
- 2 ts Dijon mustard
- 1 ts Grated lemon rind
- 1 ts salt
- 1/4 ts Oregano leaves; crushed
- 1/4 ts Ground black pepper
- 1/4 c Lemon juice
- 3/4 c Vegetable oil
In a 3-quart straight-sided glass bowl spread half of the bread crumbs.
Cover with half of the green peppers, cabbage, cucumbers, tomatoes, celery, and onion salad dressing.
Repeat layering using remaining bread crumbs, vegetables, and dressing.
Cover and refrigerate for several hours or overnight.
Sprinkle with chopped parsley just before serving, if desired.For dressing: In blender, place onion, garlic, mustard, lemon rind, salt, oregano, black pepper, and lemon juice.
Blend until pureed.
Very slowly add oil.
Continue blending until creamy and all of the oil is incorporated.
FRENCH STYLE POTATO SALAD
Serving Size: 4
- 2 pounds Yukon Gold potatoes, scrubbed — (not peeled)
- 1/3 cup dry white wine *or 1/2 c white wine vinegar*
- salt & freshly ground pepper to taste
- 1/2 cup extra virgin olive oil
- 1 tablespoon minced shallot
- 2/3 cup chopped scallions
Boil the whole unpeeled potatoes in generously salted water until fork-tender, about 20 to 30 minutes, depending on size.
As soon as you can handle the potatoes, but while they’re still warm, sliced them just under 1/2-inch thick.In a small saucepan over medium heat, boil the wine until it’s reduced by half (if using vinegar, don’t cook it).
Sprinkle the salt, pepper, and hot reduce wine (or the uncooked vinegar) over the warm potatoes, and toss gently.
Add the olive oil, tossing just until combined, and then add the shallots and scallions.
Taste and adjust seasonings.
Serve at room temperature.
NOTES :
Variations: Add chopped tomato
OR sliced roasted red peppers
OR minced garlic & olives
OR lemon juce and snipped chives
OR paprika and capers.
HUNGARIAN ONION AND PEPPER SALAD
3 red peppers
- 1 onion
- 5 tbs vinegar
- 3 tbs oil
- 1 tbs salt, pepper
Cut the peppers and onion into pieces.
Put peppers and onion into a salad-bowl, add the other ingridients and mix well.
EIGHT CANARY ISLANDS SUMMER SALAD
This recipe is from the Canary Islands (called the fortunated islands).
Their cuisine is influenced by the Atlantic African cuisine and the American flavours.
- 1 ripe pineapple
- 3 apple (golden, for example)
- 1/4 kilogramme of cucumber
- 100 gr. of olives
- 2 hearts of lettuce
- 1 avocado
- 1/2 cup vegan mayonnaise (look for recipes at IVU)
- the juice of one lemon
- salt
- 1/4 red pepper
- 1/4 yellow or green pepper
- 1/2 papaya
- 1 small mango
- 7 pricked walnuts
- 50 gr. of canned millet or corn
Dice the pineapple, the apples and the cucumbers and place them in a salad bowl.
We shall peel the cucumbers leaving a part of the peel to make them more digestive.
Cut fine the lettuce and put it with the rest.
Cut the olives, take the stones out and put them in the bowl.Triture the avocado and add it to the vegan mayonaisse and mix all with lemon juice and salt.
Dress the other ingredients with this sauce.
Cut in strips the pepper, the papaya and the mango and garnish the salad with the millet (or corn) the pricked walnuts and the stripes.
Serve it cold on hot days.
EIGHT CANARY ISLANDS SUMMER SALAD
This recipe is from the Canary Islands (called the fortunated islands).
Their cuisine is influenced by the Atlantic African cuisine and the American flavours.
- 1 ripe pineapple
- 3 apple (golden, for example)
- 1/4 kilogramme of cucumber
- 100 gr. of olives
- 2 hearts of lettuce
- 1 avocado
- 1/2 cup vegan mayonnaise (look for recipes at IVU)
- the juice of one lemon
- salt
- 1/4 red pepper
- 1/4 yellow or green pepper
- 1/2 papaya
- 1 small mango
- 7 pricked walnuts
- 50 gr. of canned millet or corn
Dice the pineapple, the apples and the cucumbers and place them in a salad bowl.
We shall peel the cucumbers leaving a part of the peel to make them more digestive.
Cut fine the lettuce and put it with the rest.
Cut the olives, take the stones out and put them in the bowl.Triture the avocado and add it to the vegan mayonaisse and mix all with lemon juice and salt.
Dress the other ingredients with this sauce.
Cut in strips the pepper, the papaya and the mango and garnish the salad with the millet (or corn) the pricked walnuts and the stripes.
Serve it cold on hot days.
RANCH SALAD DRESSING
- 1 1/4 cups soy milk
- 1 pkg (10.5 or 12 ounce) silken tofu
Salad Dressing Mix
- 1 pkg (1 ounce) ranch dressing packet (I guess this is some sort mix that you can buy in the grocery store)
Put the soymilk, silken tofu and dressing mix into a blender container.
Whirl until well blended, scraping down sides if necessary.
Put dressing into a jar and store in the refrigerator.Yield: 2-1/2 cups (10 servings). Serving size: 1/4 cup. Per serving: 42 calories, 1 g total fat (0.1 g sat fat), 3 g pro, 4 g carb, 231 mg sodium, 0 mg cholesterol.
HOPPIN’ JOHN SALAD
- 1 1/4 c cooked or canned (rinsed and drained) black-eyed peas
- 1/3 c chopped onion
- 6 tb distlled white vinegar
- 1 1/2 c cooked brown rice
- 2 tb water
- 1 10-oz pkg. frozed chopped
- 1 spinach, thawed and well
- 1 drained
- 1/4 ts pepper
- 2 tb baco bits (optional)
In a large bowl, toss the black-eyed peas, rice, spinach, and onion until completely combined.In a small bowl, stir together the vinegar, water, and pepper.
Pour over the salad and toss.
Chill for at least a few hours to let flavors blend.
Sprinkle on the Baco Bits (if you use them), toss again, and serve.
Note:
I’ve never made this with the Baco Bits and think it is just fine without them.
Note 2:
One of these days I’m going to have to try to redeem my reputation as a cook and submit a recipe more complicated than
“Dump all this stuff together and put it in the refrigerator”!!
HAWWAIAN RED OGO SALAD
from: http://www.eatlife.com
- Hawaiian Red Ogo (Seaweed)
- Chili Oil
- Sesame Oil
- Soy Sauce
- Chili Flakes (optional)
Mix small amount of Chili Oil, Sesame Oil and Soy Sauce in a Bowl (amounts to taste).Chop Red Ogo and toss in bowl with mixture.
Sprinkle with Red Chili Flakes if Desired.
Ready to Eat. It’s that simple. Great tasting and Great for you.
Serve as a starter salad, appetizer or side dish.
Try something new. Hawaiian Red Ogo
CAJUN STYLE RICE SALAD
- 4 cups cooked rice
- 2 green peppers, chopped
- 2 stalks celery
- 16 oz can cooked red kidney beans
- 4 tablespoons parsley
- 1/2 cup salad oil
- 1/2 cup vinegar
- 1/2 cup water
- 4 teaspoons paprika
- 4 teaspoons prepared horse radish
- 1 teaspoon of onion salt
- 1/4 teaspoon of ground red pepper
In a mixing bowl, stir together rice, pepper, celery, beans and parsley.
Set aside.Combine salad oil, vinegar, water, paprika, horse radish, onion salt and red pepper.
Toss together to coat.
Serves: 12; Preparation time: 90 min
(prepare a day in advance)
VEGAN CAESAR SALAD DRESSING
didn’t say that it had to be low calorie; this is the dressing for a “Vegan Caesar Salad”
(It is supposed to go on romaine lettuce, with croutons)
- 2 T blanched & ground almonds
- 3 cloves garlic, pressed or minced
- 3 T dijon mustard
- 3 T Brewer’s Yeast
- 2 T soy sauce
- 3 T lemon juice
- 1/4 c water
- 1 T olive oil
Combine almonds, garlic, mustard & yeast to make a paste, whisk in the remaining ingredients.Or put everything in a blender and process until smooth.
