Hunger Busters/Salads/Recipes

24-Hour Lettuce Salad

1 Head lettuce, torn
1/2 cup Celery, chopped
1/2 cup Green pepper, diced
1 Red onion, chopped
1 package Frozen baby green peas, slightly thawed
1 cup Mayonnaise
2 teaspoon Sugar or honey
4 oz Cheddar cheese, grated
8 Slices bacon, crumbled

Layer first 5 ingredients in a glass bowl in order of listing.
Spread on mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon.
Cover with foil and refrigerate overnight. Toss lightly just before serving.

Serving Size : 8

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CHICKEN SALAD WITH CANTALOUPE

1/4 cup nonfat Mayonnaise
1/4 cup plain low-fat Yogurt
1/4 cup low-fat Sour Cream
1 tsp Lemon juice
1/4 tsp Salt
1/4 tsp Pepper
3 cups chopped cooked Chicken
1 cup chopped Celery
3 tbs finely chopped Onion
1/4 cup Sweet Pickle Relish
1 hard-cooked Egg, chopped
1/2 Cantaloupe, unpeeled
Celery leaves (optional)

Combine first 6 ingredients in a bowl, and stir well.
Combine chicken and next 4 ingredients in a bowl. Stir in mayonnaise mixture; set aside.
Cut cantaloupe lengthwise into 16 slices, and serve with chicken salad.
Garnish with celery leaves, if desired.

Yield: 8 servings

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PASTA AND BEEF SALAD

1 pound Orzo, Small Shells or other small pasta shape, uncooked
2 cups Roast Beef from the deli, cubed
3 medium ripe Tomatoes, chopped
1 cup chopped Zucchini
1 cup chopped fresh Parsley
1/2 cup finely chopped green Onion
2 tbs. minced fresh Mint
3 cloves Garlic, minced
1/2 cup Lemon juice
2 tbs Olive or Vegetable oil
1 tsp Black Pepper
Salt to taste

Prepare pasta according to package directions. Drain and rinse under cold water; drain again.
In a large mixing bowl, combine pasta, beef, tomatoes, zucchini, parsley, onion and mint.
In a small mixing bowl, combine remaining ingredients; whisk well. Toss dressing with
pasta mixture. Salt to taste. Serve immediately or refrigerate until ready to serve.

Serves 8

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SPRING POTATO SALAD WITH TUNA

2 pounds medium-size-red-skinned Potatoes
6 tablespoons flaked drained canned white meat Tuna
1 ½ teaspoons plus 2 tablespoons White Wine Vinegar
6 tablespoons extra-virgin Olive Oil
3 hard-boiled Eggs, peeled
1/3 cup thinly sliced Onion
2 tablespoons minced fresh Parsley

Cook potatoes in large pot of boiling salted water until tender, about 35 minutes.
Cool. Peel potatoes and cut into ¼-inch-thick rounds.
Combine tuna and 1 ½ teaspoons vinegar in small bowl.
Whisk oil and remaining 2 tablespoons vinegar in another small bowl;
add 1 hard-boiled egg yolk and mash.
Season vinaigrette with salt and pepper.
(Potatoes, tuna and vinaigrette can be made 6 hours ahead.
Cover separately; chill. Rewhisk vinaigrette before continuing.)
Thinly slice remaining 2 eggs and 1 egg white.
Arrange half of potato slices in shallow dish. Season with salt and pepper.
Top with half of onion, tuna, egg and parsley. Drizzle half of vinaigrette over.
Repeat layering with remaining potato slices, salt and pepper, onion, tuna, egg and parsley.
Drizzle remaining vinaigrette over. Serve at room temperature or chill until serving time.

6 Servings

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SUNSHINE SALAD

1 ½ cups cooked elbow Macaroni
1 cup sliced Green Beans
1/2 red Capsicum, finely sliced
1/2 cup Celery, finely sliced
1/4 cup chopped Shallots
2 tbs Mayonnaise
shredded Lettuce for serving

Combine all ingredients in a large salad bowl and toss thoroughly.
Chill until needed. Serve on a bed of shredded lettuce.

Serves 2

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DUCK AND LEMONGRASS SALAD

1 bunch Mizuna, trimmed
2 cups Watercress leaves
2 Lebanese Cucumbers, peeled and sliced
4 green Onions, finely sliced
1/2 Chinese Barbecued Duck, chopped (available from Chinese barbecue shops)
1 tbs coarsely chopped Coriander
Dressing
2 tbs very finely chopped Lemongrass
1 tbs Rice-Wine Vinegar
2 tbs Peanut Oil
1 fresh, small Red Chilli, seeded and finely chopped
2 tsp finely grated Ginger

For dressing, combine all ingredients.
Combine mizuna, watercress, cucumber and green onion in a large bowl,
pour dressing over and toss gently.
Divide salad onto 4 serving plates, top with duck and sprinkle with coriander.

Serves 4

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AVOCADO AND VEGETABLE SALAD

An easy to make salad with a no cholesterol bonus.
Add wholemeal bread rolls for a quick, light meal.

250g bunch Asparagus spears
8 tiny New Potatoes
1/4 cup French Dressing
1/2 cup chopped Fennel Bulb or Celery
2 tbs snipped Chives
1 large Avocado
1 Mignonette Lettuce
1 cup mixed salad greens or Snow Pea Sprouts
1 tbs Sesame Seeds, toasted

Wash asparagus, trim tough ends off spears. Cut asparagus into 5cm lengths.
Wash and scrape new potatoes.
Place potatoes in a pan, add cold water to just cover.
Cover and bring to the boil. Remove lid.
Put asparagus into a steamer, cover and place over the boiling potatoes.
Reduce heat to medium, leave simmering for 15 minutes.
Refresh asparagus by plunging it into a bowl of iced water, to retain its colour.
Drain potatoes, cut in half and place in a bowl. Add 8 tsp French dressing and stir gently.
Leave to cool, Drain asparagus and set aside.
Add asparagus, fennel and chives to potatoes, stir gently.
Cut avocado in half, remove stone and peel. Cut into thick slices, place
in a bowl, add remaining dressing, stir until coated.
Wash and dry lettuce. Arrange leaves with salad greens in a bowl.
Top with the avocado, sprinkle with toasted sesame seeds.
Serve immediately.

Serves 6

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CAESAR SALAD

1 clove Garlic
1 tbs Olive Oil
3 slices Bread
2 rashers Bacon
1 Cos Lettuce
3 tbs Olive Oil, extra
1 tbs Lemon Juice
1 tbs Sour Cream
1/2 tsp Worcestershire Sauce
4 Anchovies, chopped
100g Parmesan Cheese, thinly shaved

Preheat oven to moderate 180°C. Cut the garlic in quarters, place in a small bowl with oil.
Stand for 10 minutes, stirring occasionally. Discard garlic.
To make croutons, remove crusts from bread. Brush the bread with the oil, cut into
small squares. Place on oven tray and bake for 10 minutes or until golden. Leave to cool.
Cut rind and excess fat from bacon, cut into small strips. Fry on medium heat until crisp.
Wash and dry lettuce thoroughly. Use larger leaves to line a serving bowl,
tear remainder into bite size pieces and place in bowl.
Place extra oil, juice, sour cream and sauce in a small screw top jar and shake well.
Drizzle the dressing over the lettuce, add the bacon, anchovies,
croutons and the parmesan to bowl (reserve a little parmesan for garnish)
and toss lightly to combine. Serve immediately.

Serves 4-6

Source : Family Circle. Sensational Salad Recipes

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RICE SALAD

This salad goes perfectly with barbeques on a warm Summer night. This quantity is
enough for dinner for one and a few days lunches with cold meat or sandwiches.

1 ½ cups long grain Rice
1 small Red Capsicum
1 small Cucumber
2 Spring Onions
270g can Corn Kernels, drained
1/3 cup French Dressing
1 tbs chopped fresh Parsley to serve

Cook the rice in a medium pan of boiling water until just tender.
Drain and rinse under cold water, drain well.
Cut capsicum in 1cm squares. Peel the cucumber, cut into quarters lengthways.
Discard seeds and cut into thin sliced. Finely slice the spring onions.
Combine the rice and vegetables in a large mixing bowl. Gently stir through salad dressing,
transfer to serving bowl and sprinkle parsley over the top.
Serve at room temperature.

Serves 8

Source : Family Circle. Sensational Salad Recipes

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TABOULI

3/4 cup Burghul or Cracked Wheat
3/4 cup hot Water
2 bunches (about 3 cups) flat leaf Parsley
4 Spring Onions, finely chopped
4 medium Tomatoes, chopped
3 tbs chopped Mint
1/4 cup Lemon Juice
3 tbs Olive Oil

Combine burghul and hot water in a medium mixing bowl and leave to stand for 15 minutes,
or until the water is absorbed. Remove thick stalks from parsley and discard. Wash
and dry parsley thoroughly. Chop parsley coarsely using a large, sharp knife or by using a
food processor, but take care not to over-process or the parsley will be too finely chopped.
Place all ingredients in a large serving bowl and toss well to combine.
Refrigerate until required. Serve at room temperature.

Serves 8

Source : Family Circle. Sensational Salad Recipes

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CUCUMBER SALAD

1 Cucumber - sliced extra thin
Parsley
1 tsp fresh Root Ginger - crushed
small amounts Olive Oil & Vinegar - equal parts
Salt - to taste
1 sm Onion - finely sliced

Slice cucumber into extra thin (see through) rings.
Chop some parsley and add to cucumber with crushed ginger.
Mix in remaining ingredients and serve with Egyptian Chicken and boiled rice.
Salad must be prepared and tossed together immediately prior to serving.

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