CALIFORNIA SUMMER SALAD

CALIFORNIA SUMMER SALAD
The Kitchen Link Newsletter, June 1998

2 c. white beans -- cooked & drained & chilled

1/2 c. red onion, minced
1/2 c. yellow bell pepper -- cored & seeded & chopped
1/4 c. fresh parsley, chopped
1 garlic clove, minced
1/4 c. sundried tomatoes packed in oil, chopped -- drain off oil
6 oz. canned solid white tuna packed in water
1/2 tsp. white pepper
1 Tbsp. fresh basil, minced
1 lemon, juiced

In medium bowl, combine all ingredients and gently mix well to blend flavors.

Refrigerate for at least 4 hours before serving to combine flavors. Serves 6.

Betty Crocker Heart Healthy Cookbook

Alaska Cod Summer Salad

Alaska Cod Summer Salad

Recipe By : Alaska Seafood Marketing Institute

Serving Size : 4 Preparation Time :

Amount Measure Ingredient -- Preparation Method

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1 pound cod fillets

4 cups chopped lettuce

3 medium cucumbers -- peeled, seeded, and cut into 1" chunks

2 medium tomatoes -- cut into wedges

1/2 small red onion -- sliced

1/2 cup Greek olives -- chopped

1/2 cup feta cheese -- crumbled

Salt -- to taste

Freshly-ground black pepper -- to taste

=== OREGANO VINAIGRETTE ===

6 tablespoons olive oil

1/4 cup lemon juice

1 tablespoon chopped fresh oregano

Cut cod into 1 1/2-inch chunks. Place cod in a shallow, microwave safe

dish. Cover loosely with wax paper or plastic wrap. Cook at high 3 to 4

minutes, or until fish flakes when tested with a fork, turning dish halfway

through cooking time. Remove from oven and let cool.

Meanwhile, toss remaining ingredients except feta, salt and pepper in a large

bowl until well coated with Oregano Vinaigrette. Add feta and cod and

gently toss just until combined. Season to taste with salt and pepper just

before serving.

For Oregano Vinaigrette: Whisk together all ingredients until well

combined.

This recipe yields 4 to 6 servings. 

Source: Alaska Seafood Marketing Institute at http://www.alaskaseafood.org

Hawaiian Potato Mac Salad

Hawaiian Potato Mac Salad

serves 8 to 10

2 cups small elbow macaroni

6 medium potatoes, cooked and diced

6 hard-cooked eggs, chopped

1 cup grated carrots

1 medium onion, grated or finely chopped

1/2 cup celery, finely chopped

1/2 cup frozen peas, thawed but not cooked

1 cup imitation or real crab meat, shredded

4 cups mayonnaise

salt and pepper to taste

Cook macaroni according to package directions.  Drain and rinse under cool tap water.  Peel and halve potatoes and place in a large pot, cover with salted water and cook until well done, or easily pierced with a fork.  Drain potatoes, sprinkle with touch of salt and let cool.  

At the same time, cook eggs to hard-cooked stage.  Drain, cool, peel and chop. In a large bowl, place the macaroni, potatoes and chopped eggs.  Add grated carrots, onion, celery, peas and crab meat.  Mix in mayonnaise until sufficiently moist.  Salt and pepper to taste.  Refrigerate at least 4 hours.  Add more mayonnaise if needed before serving.

Cucumber Salad

Cucumber Salad

4 English cucumbers, sliced thin

1 cup sour cream

2 sprigs fresh dill, finely chopped

2 tbsp. vinegar

1/4 cup sugar

1/2 tsp. coarse salt

Mix well, sour cream, vinegar, salt and sugar, toss in cucumber, add dill and chill for an hour, covered.

THREE BEAN SALAD

THREE BEAN SALAD

1 can green beans, drained & rinsed

1 can yellow beans, drained & rinsed

1 can kidney beans. drained & rinsed

2/3 cup white vinegar

1/3 cup oil

3/4 cup sugar

1 tsp. salt

1/2 tsp. pepper

2/3 cup green pepper coarsely cut

2/3 cup celery, coarsely cut

2/3 cup onion, coarsely cut

Toss and marinate overnight.

Fireworks Push-Up Cakes

Fireworks Push-Up Cakes

Source : Blogger Mandy Heaston from Gourmet Mom On-The-Go shares a
favorite recipe via Betty Crocker.

Makes 36 Servings

Ingredients

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Red food color
Blue food color
36 plastic push-up pop containers
2 cans Betty Crocker® Rich & Creamy white frosting
2 envelopes popping rock candy

Preparation

Heat oven to 350°F.
Spray 36 mini muffin cups with cooking spray.
In medium bowl, beat cake mix, water, oil and egg whites with electric
mixer on low speed until moistened.
Beat 2 minutes on high speed until well blended.
Divide batter into 2 bowls.
Tint 1 bowl of batter with a few drops red food color.
Tint other bowl with blue food color.
Fill 18 muffin cups 2/3 full with red batter.
Bake about 15 minutes or until toothpick inserted in center comes out
clean.
Remove from oven.
Repeat with blue batter to make an additional 18 mini cupcakes.
Cool completely.
To assemble push-up cakes, drop 1 mini cupcake into each push-up pop
container.
Add generous teaspoon frosting to top of each cupcake.
Top each with second mini cupcake.
Add dollops of frosting to tops of each.
Sprinkle each of popping rock candy.
Serve.

Tips

If popping rock candy isn’t your thing, go with festive sprinkles in
red, white, and blue.
If you have a hard time finding the containers, do an Internet search
for “plastic push pop containers”—there are several restaurant supply
companies that sell them.

Summer Chef's Salad

Summer Chef's Salad

Recipe By :Bon App?tit, August 2003

Serving Size : 4 Preparation Time :

Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method

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1/2 cup olive oil

1/4 cup red wine vinegar

2 garlic cloves -- peeled

2 teaspoons dried oregano

5 cups mesclun salad blend -- (about 3 oz)

10 ounces Black Forest ham -- cut matchstick size

6 ounces Swiss cheese -- cut matchstick size

1 1/2 cups coarsely-shredded peeled carrots

1 1/2 cups halved cherry tomatoes -- (about 10 oz)

1 cup thinly-sliced red onion

2 hard-boiled eggs -- cut into wedges

1/4 cup slivered fresh basil

Puree olive oil, red wine vinegar, garlic, and oregano in food processor

until smooth. Season vinaigrette to taste with salt and pepper. Set aside.

Arrange mesclun on large platter. Arrange ham strips, cheese strips,

shredded carrots, halved tomatoes, and sliced red onion in spoke-like

pattern atop mesclun. Place egg wedges around edge of platter. Sprinkle

with slivered basil. Drizzle with vinaigrette and serve.

This recipe yields 4 servings.

Comments: To make quick work of the slicing, simply stack the ham and

cheese and cut into strips approximately 1 1/2 to 2 inches long and 1/4 inch

wide. Serve with: Sourdough rolls. Dessert: Peaches drizzled with honey.

CORN AND PEA SALAD

CORN AND PEA SALAD

1 can sm. peas, drained

12 oz. can white kernel corn

1 c. celery, chopped

1/4 c. chopped pimento

1/2 c. bell pepper, chopped

3 green onions, chopped

1/2 c. sugar

1/4 c. oil

1/2 c. vinegar

Mix together peas, corn, celery, pimento, pepper and onions. Mix together

sugar, oil and vinegar; pour over all. Store in refrigerator overnight. Will

keep 10 days.

Bean Salad

Bean Salad

1 can drained and rinsed kidney beans

1 can drained and rinsed wax beans
1 can drained and rinsed green beans
1 can drained and rinsed chick peas
diced red onion
diced green pepper
diced celery
1/2 cup white vinegar
1/2 cup oil
3/4 cup white sugar
minced garlic
splash of Worcestershire sauce
salt and fresh cracked black pepper, to taste

1. Mix beans in a colander and let rinse and drain well.

2. Dice vegetables and stir well with beans.
3. Blend seasonings and pour over beans and vegetables and stir to coat.
4. Refrigerate until cool. With a slotted spoon, scoop salad into individual serving bowl, taste, it may need additional salt and pepper.

Summer Salad

Summer Salad

3cups cooked macaroni

3cups sliced cucumbers

3tomatoes, chopped

1/2cup Vidalia® onion, chopped

1/2cup mayonnaise

1/4cup vinegar

salt and pepper

Combine first four ingredients. Mix together mayonnaise and vinegar; toss

with vegetables and macaroni. Salt and pepper to taste. Serves: 8.

Apple Salad

Apple Salad

Serves: 6

Source: Country Woman September/October 2002

Ingredients:

1/2 cup sugar

2 tablespoons cornstarch

1 -1/4 cups orange juice

1/2 teaspoon orange extract

1 can (20 ounces) pineapple tidbits, drained

1 can (11 ounces) mandarin oranges, drained

1 medium tart green apple chopped

1 medium red apple chopped

1 cup each seedless red and green grapes halved

Instructions:

In a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange extract. Cool.

In a large serving bowl, combine the pineapple, oranges, apples and grapes. Add dressing; stir gently. Cover and refrigerate until serving.

Yield: 6 servings.

Fabulous Fruit Salad

Fabulous Fruit Salad
Serves: 20
Source: Taste of Home June/July 2009

Ingredients:

1 medium honeydew peeled, seeded and cubed

1 medium cantaloupe peeled, seeded and cubed
2 cups cubed seedless watermelon
2 medium peaches peeled and sliced
2 medium nectarines sliced
1 cup seedless red grapes
1 cup halved fresh strawberries
1 can (11 ounces) mandarin oranges, drained
2 medium kiwifruit peeled, halved and sliced
2 medium firm bananas sliced
1 large Granny Smith apple cubed
1 can (12 ounces) frozen lemonade concentrate, thawed
1 package (3.4 ounces) instant vanilla pudding mix

Instructions:

In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour.

Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat.

Yield: 20 servings (3/4 cup each).