Recipes - Salads

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NOTE: This page is a daughter page of: Recipes


On these page I keep a collection of my mother's recipes. This page is for salads.


Salads


Stuffed Eggs *

Ingredients:
  • eggs
  • curry powder

  • mustard
  • tomato sauce
  • etc

Instructions:
To hard boil eggs with centred yolks and no black edges put salt in water. Boil water, lower eggs (at room temperature) one at a time into water. Boil 10 mins. Pour off hot water immediately and place under cold running water (must go hot to cold rapidly). Peel eggs when cold and put into cold water again.
Cut in half, take out yolks and mash with:

  • Curry powder, salt, pepper
  • Mustard, mayonnaise, salt, pepper
  • Anchovy sauce (or a few chopped anchovies)
  • Tomato sauce, mustard, salt, pepper
  • Curry powder, mayonnaise.
  • Can pipe into whites and decorate with caviar!!




Portuguese Salad

Ingredients:
  • ½ lb new peeled potatoes, cooked and sliced. Cool and marinate in French dressing
  • 2 large tomatoes sliced sprinkled in salt and pepper, marinate in French dressing
  • ¼ lb thinly sliced peeled raw mushrooms, marinated in dressing

Instructions:
Leave each ingredient to marinate for 2 hours Drain off excess dressing. Toss 3 ingredients together and serve sprinkled with 1 ½ tablespoons chopped parsley or chives.




5 Cup Salad

Ingredients:
  • 1 cup rained pineapple pieces
  • 1 cup drained mandarin segments
  • 1 cup coconut

  • 1 cup chopped marshmallows
  • 1 cup sour cream

Instructions:
Mix all together, can make day before and store covered in frige.




Rice Salad

Ingredients:
  • ½ lb raw rice cooked, drained, salted. Cook day before use and spread on trays in fridge to dr.
  • Add anything you like:
  • 4 finely chopped shallots
  • 1 small onion finely chopped
  • 1 tablespoon parsley chopped

  • 6 raw mushrooms sliced
  • 20 slivered almonds
  • 1 finely chopped red pepper
  • 2 sticks celery chopped

Instructions:
Chop up veggies and leave in bowl in fridge and combine with rice just before serving. Add French dressing, salt, pepper and nutmeg. Can put curry powder in dressing to flavour. 1 tin chopped oysters can added or prawns, ham, fried bacon, peas, corn etc.




Potato Salad

Ingredients:

listed below


Instructions:
Cook potatoes, cool, cut into dice.
Variations:

  • Chopped parsley, chives and mint
  • Chopped onion and mint
  • Shallots and parsley.
  • Combine any of the greens but use onion, shallot or chive for tangy taste.

Dressing:

  • French dressing can be put on day before.
  • Sour cream/mayonnaise dressing with or without curry powder.
  • Can add chopped boiled eggs.
  • Always take potato salad out of fridge about ½ - 1 hour before serving and leave covered in a cool place - is more flavoursome then straight from fridge.




Barbequed Lemon Salad

Ingredients:
  • 2 slender Lebanese eggplants
  • 1 red onion
  • 2 handfuls basil leaves, shredded
  • 4 Roma tomatoes
  • 1 lemon, sliced
  • 2 large cloves garlic chopped
  • 1 capsicum

  • ¼ cup olive oil
  • salt and pepper
  • 4 large mushrooms
  • ¼ cup lemon juice
  • 1 French stick, cut thick slices

Instructions:
Halve eggplants and tomatoes lengthwise, cut capsicum into long strips an inch wide, trim stalks off mushrooms and slice onion into thick rings. Place veggies and lemon slices in casserole dish. Make marinade by combining oil, lemon juice, basil, garlic, salt and pepper in screw top jar. Shake vigorously for a minute, then pour over veggies. Cover and leave in fridge an hour tossing occasionally. Let veggies cool to room temp about 20 minutes before cooking. Heat barbeque hot plate, add touch of oil and cook vegies for 5 - 10 minutes. Grill French bread slices and serve topped with vegies.




Fruity Salad

Ingredients:
  • 1 cup pineapple pieces
  • ½ cup chopped parsley
  • 2 coarsely grated carrots
  • 4 small zucchinis thinly sliced (with potato peeler)
  • 1 cucumber peeled and thinly sliced
  • ½ cup pear pieces
  • 2 bananas sliced
  • 1 small red pepper cut in strips

  • French Dressing:
  • 3 parts olive oil : 1 part white vinegar
  • Salt and freshly ground pepper

Instructions:
Drain pineapple and pears (if tinned). Mix all together except bananas, add lemon juice, salt and pepper. Add some French dressing and toss. Can make day before use. Do not add French dressing until before serving. Add dressing and bananas just before serving. Place in screw top jar and shake well before use (for dressing).




Chinese Style Salad

Ingredients:
  • 1 lettuce (small) washed, drained, torn up
  • 1 small bunch Chinese cabbage, torn up
  • ½ cup sliced water chestnuts
  • ½ cup shredded green pepper
  • ½ cup celery finely sliced
  • ½ cup shallots or spring onions, finely sliced
  • ½ cup bean sprouts (tinned or fresh)
  • Slivered almonds (optional)

  • Dressing:
  • 1/3 cup sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon prepared mustard
  • salt, pepper
  • juice of one lemon

Instructions:
Shake all together. Add to salad just before serving.




Poultry Salad

Ingredients:
  • Peeled, finely chopped apple with lemon juice poured over
  • Fresh orange segments with pith and membranes removed
  • 3 full cups chopped cooked chicken or turkey

  • 3 tablespoons mango chutney
  • 2 cups seedless sultana grapes (green)

Instructions:
Mix and pace in fridge. Before serving add freshly roasted peanuts or cashew nuts, and fresh coriander or mint finely chopped.




Fruity Salad

Ingredients:
  • 2 oranges
  • 3 cups diced celery
  • 2 granny smith apples
  • ¼ cup mayonnaise

  • ¼ cup sour cream
  • ½ cup chopped walnuts added at last minute before serving

Instructions:
Peel fruit and cut into small pieces. Mix all ingredients; add mayonnaise and cream and mix. Cover and refrigerate till serve.




Carrot And Raisin Salad

Ingredients:
  • 2 large carrots grated coarsely
  • 1½ tablespoon oil
  • 1 tablespoon lemon juice

  • ½ teaspoon grated lemon rind
  • ½ cup sultanas or raisins
  • ½ teaspoon coriander (optional)

Instructions:
Toss all ingredients together and refrigerate till serve. Chopped parsley can be added or ½ cup natural yogurt if wish.


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Beetroot Salad

Ingredients:

below


Instructions:
Drain a can of beetroot, cut into very small cubes. Fold in 1 carton sour cream with 1 dessertspoon horseradish mixed with cream. Chill.