ALL ABOUT THE BASIL VEGAN SALAD

SHARON WOLFF

ALL ABOUT THE BASIL VEGAN SALAD

INGREDIENTS:
-firm tofu - cubed
-2 ripe tomatoes - diced
-1 C fresh basil - chopped
-1 small cucumber cubed
-1/4 C fresh chives- chopped
-1/2 C sweet onion - chopped
-1/4 C olive oil
-Other potential additions: cilantro, parsley, garlic

Mix all ingredients together. Chill. Tastes great the next day after the ingredients have time to blend!

Serving ideas:
-salad
-side dish
-bruschetta topper
-wraps
-salsa

ASIAN RAMEN NOODLE SALAD

Naomi Weintraub

1 head Napa cabbage

1/2 head regular cabbage

Chop above 2 thin pieces

OR use prepared bagged coleslaw

Brown in skillet in 1/2 C  margarine or olive oil:

1C slivered almonds

3/4 C sesame seeds

2 pkg. Ramen noodles (without the seasoning packet)

Mix together

Dressing:

Blend 

1 C oil

1/2 C vinegar

2T soy sauce

1 C sugar

Toss with dressing not more than 20 minutes before serving

SHRIMP SALAD

Anita Keith

1/2 pound small shrimp
3/4 pound shell noodles
1 t salt to taste
1/2 C chopped celery
1/2 cup chopped green onion
1 can peas
1 C mayonnaise (more if desired)

1. Cook noodles. Rinse with cold water
2. Mix together celery, green onions, peas and mayo. Stir in shrimp
3. Add mixture to noodles. Stir and chill

MOLDY SALAD

Linda Haller

INGREDIENTS
1 can crushed pineapple
1 large carton Kool-Whip
2 packages small marshmallows
1 jar maraschino cherries
1 package chopped walnuts
2 boxes pistachio instant pudding

DIRECTIONS
Mix everything together except 1/2 of the Kool-Whip and 1 box of the pudding
Set up in serving bowl
In separate bowl, combine the remaining Kool-Whip and pudding
Place on top of mixture

HOT GERMAN POTATO SALAD

Anita Keith

Peel the potatoes and cook until tender, 30 to 35 minutes. Drain and set aside. In a large skillet, fry bacon until crisp; remove and drain. Cook and stir chopped onion in bacon drippings until tender and golden. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until bubbly. Remove from heat and stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove the skillet from heat. Crumble the bacon and slice the potatoes. Carefully stir bacon and potatoes into the hot mixture in the skillet. Heat through, stirring lightly to coat potato slices. 5 or 6 servings

3 lb potatoes (about 9 medium)

6 slices bacon

¾ cup chopped onion

2 tablespoons flour

2 tablespoons sugar

2 teaspoons salt

½ teaspoon celery seed

dash of pepper

¾ cup water

1/3 cup vinegar

ITALIAN PASTA AND BEAN SALAD

Edmund Niewiadomski

1 pound fusilli, penne or other small pasta, cooked
1 can (15 oz.) cannellini beans, drained (optional-don't need to drain)
2 red onions, chopped
1 red bell pepper, finely minced

Mix all in a bowl with favorite salad dressing!

5-MINUTE GREEK GARBANZO BEAN SALAD

Theresa Desai

2 C cooked or 1 15-ounce can garbanzo beans, drained and rinsed

2 medium cloves garlic, minced or pressed

1 medium tomato, diced

1/2 medium red onion, chopped

2 T parsley, chopped

1 T fresh lemon juice

2 T extra virgin olive oil

Salt and pepper, to taste

Combine all ingredients

Optional:

1/4 C feta cheese

6 sliced kalamata olives

1 t rosemary

BROCCOLI SALAD

Anita Keith

COMBINE:

2 bunches fresh raw broccoli, cut up
1 C mayonnaise
1 C raisins
1 C salted sunflower seeds
1 small onion, chopped
2 T vinegar
3/4 C sugar (or less)
1/2 pound bacon, fried crisp in small pieces

PEA-BERRY SALAD

Anita Keith (1st Place winner for most recipes submitted)

2 C cooked wild rice (can use brown/white rice as desired)
2 C frozen peas, uncooked
1 can sliced water chestnuts
1/2 C celery, chopped
2 C sliced strawberries
1 C fresh mushrooms, sliced
1/2 C chopped onion
1/2 C crisp cooked crumbled bacon
1/2 C sour cream
1 C prepared Hidden Valley Ranch salad dressing

Combine and chill this colorful, crunchy, easy salad

TOMATO POTATO SALAD

Debra Sommers
1 1/2  pounds fresh California tomatoes seeded and cubed
1/2 C chopped red onion
1/4 C chopped fresh cilantro
1 1/2 t ground cumin
1 t chopped fresh garlic
1/4 t black pepper
1 1/2 pounds red potatoes cooked and cubed
1/2 C plain nonfat yogurt

Combine tomatoes, onion and seasonings in large bowl
Add potatoes and yogurt; gently tosee to coat
Makes 6-8 servings

TANGY BROCCOLI SALAD

Maureen Mullane

3/4 C Miracle Whip Light dressing
2 T white vinegar
6 C small broccoli florets
6 slices bacon, cooked & crumbled
1 small red onion, chopped

Mix first 3 ingredients in a large bowl
Add remaining ingredients; mix lightly
Refrigerate 1 hour

ORANGE SALAD

Jim Maples

1 thawed Cool Whip
1 small sour cream
1 small orange jello
1 small can mandarin oranges
1 large can pineapple chunks
1 cup mini marshmallows

Drain fruit. Mix Cool Whip, sour cream & jello. Once orange in color, add fruit. Add marshmallows last. Chill 24 hours. Can be used as dessert or salad