SALADS Mango-Avacado Salad Cauliflower Salad Marinated Orange-Strawberry Salad Potato Salad with Peas Tangy Corn Salad Mold Shrimp and Orzo Salad Back to Main Menu

Mango-Avocado Salad
Ingredients:

4 cups gourmet salad greens
1 mango -- peeled and sliced
1 small avocado -- peeled and sliced
1/4 cup chopped tomato
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 tablespoon sherry vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon minced seeded jalapeno pepper
1/2 teaspoon ground coriander
1/4 teaspoon salt
Pepper to taste
2 tablespoons chopped dry-roasted cashews

Directions:

1. Place 1 cup salad greens on each of  4 individual plates; divide mango and avocado evenly among salads.
2. Combine tomato and next 9 ingredients (tomato through pepper) in a bowl; stir well. Drizzle about 3 tablespoons dressing over each salad, and top each with 1-1/2 teaspoons cashews.

Cauliflower Salad
Ingredients:

2 tablespoons chopped fresh parsley
2 1/2 tablespoons lemon juice
2 teaspoons anchovy paste
1 teaspoon olive oil
1/4 teaspoon bottled minced garlic
2 1/2 cups small cauliflower florets
1/4 sliced radishes
1 jalapeno pepper, halved lengthwise, seeded, and thinly sliced (about 1 1/2 teaspoons)

Directions:

1. Combine first 5 ingredients in a small bowl, and stir well.
2. Steam cauliflower, covered, 1 1/2; minutes or until crisp-tender. Rinse cauliflower under cold water; drain well.  Combine cauliflower, radishes, and jalapeno in a bowl; toss with lemon juice mixture.

Marinated Orange-Strawberry Salad
Ingredients:

2 cups orange sections
1 1/2 cups sliced fresh strawberries
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
Salt to taste
1 tablespoon honey
1 teaspoon olive oil
3 cups tightly packed torn leaf lettuce
1 tablespoon pine nuts -- toasted

Directions:

Combine first 7 ingredients in a large bowl, tossing gently. Let stand 30 minutes. Add lettuce and pine nuts, tossing gently to coat.

Potato Salad with Peas
Ingredients:

2 lbs red potatoes (about 7 medium) 1 cup shelled green peas
3 tablespoons chopped fresh parsley
2 tablespoons chopped chives
2 tablespoons chopped fresh basil
1/2 cup tarragon vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon cracked pepper
1 garlic clove, minced

Directions:

1. Place potatoes in a large saucepan. Cover with water; bring to a boil. Reduce heat; simmer, partially covered, 25 minutes or until tender.
2. Add green peas; cook 1 minute. Drain; let cool slightly. Cut potatoes into 1/4; inch slices.
3. Combine the potatoes, green peas, parsley chives, and basil in a large bowl.  Combine vinegar and remaining ingredients in a small bowl, and stir with a whisk. Pour over potato mixture, tossing gently to coat.

Tangy Corn Salad Mold
Ingredients:

2 cups water
1/4 cupcider vinegar
2 tablespoons   Dijon mustard
6 ounces lemon-flavored gelatin -- (2 packages)
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
15 1/4 ounces whole-kernel corn -- (1 can) drained
Vegetable cooking spray
Lettuce leaves -- (optional)

Directions:

1. Combine first 3 ingredients in a small saucepan; stir well.
2. Sprinkle the gelatin over vinegar mixture, and let stand 1 minute. Cook over low heat, stirring until gelatin dissolves.
3. Pour mixture into a bowl; cover and chill 1-1/2 hours or until the consistency of unbeaten egg white. Fold in bell peppers and next 2 ingredients.  Spoon into an 8-inch square baking dish coated with cooking spray. Cover and chill until firm.

Shrimp and Orzo Salad
Ingredients:

1/4 cup red wine vinegar
1 teaspoon dried basil
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 cup uncooked orzo (rice-shaped pasta)
2 cup diced seeded tomato
1 cup frozen green peas, thawed
1/2 cup finely chopped purple onion
1/4 cup chopped fresh parsley
1 lb medium shrimp, cooked and peeled
Boston lettuce leaves (optional)

Directions:

1. Combine first 6 ingredients in a large bowl. Stir well; set aside.
2. Cook orzo according to package directions, omitting salt and fat. Drain well.
3. Add orzo and remaining ingredients to vinegar mixture, and toss well. Cover and chill.  Serve in a lettuce-lined blow, if desired.

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This site is developed by Cynthia Leonard
Revised: September 24, 2002