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SALADS

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A LOW FAT SALAD

2 radishes.
half a celery stick.
1 big mushroom sliced.
half a apple sliced with or without peel.
2 fat free cholesterol free white cheese slices.
1 boiled egg white
1/2 a boiled chicken breast
Shred some lettuce to fill bowl to 3/4 top.
Mix altogether add a a few slices of tomato
and place around the top of the salad.

Dressing or any fat free cholesterol free dressing you prefer.
If you would like a little fat ,in your dressing use,
1 teaspoon grape seed extract oil,
a bit of sugar,
sprinkle some vinegar and garlic powder.
Mix altogether.

Elaine M.
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MOM'S LOW FAT SALAD DRESSING
One large tbls. low fat miracle whip
Add some 1% milk to make it creamy
sprinkle some garlic powder
and onion powder
add about 2 tbls. vinegar
and enough sugar to taste
it various upon the individual.
sprinkle some pepper
What I do is put all ingredients
in a miracle whip jar and gave it a shake.
Hint
you can use the jar method for making gravy
it takes lumps out of the gravy a easy way.
--------------------------------------------------------------------Effie Pifko.------------------------------------------
OLD TIME POTATO SALAD
3 large potatoes
1 large Bermuda onion, sliced thin
5 to 7 sprigs parsley, fresh
1/4 cup grape seed extract oil
3 tablespoons vinegar
1 clove garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sugar
Boil potatoes until soft,
remove from water, and cool.
In a large bowl, slice potatoes into 1/4-inch-thick slices.
Alternate with sliced onion on a platter.
Mince 3 sprigs of the parsley.
In a small bowl, mix together
oil, vinegar, garlic, minced parsley,
sugar, salt, and black pepper.
Pour mixture over potatoes and onions,
then toss lightly.
Season to taste with additional
salt and pepper and refrigerate.
This salad is at its zenith
when refrigerated overnight.
Garnish with remaining
sprigs of parsley prior to serving.
6 to 8 servings.
The African-American Heritage .
POTATO AND GREEN BEAN SALAD
1 pound small new potatoes
1 pound green bean, trimmed
1 cup thinly sliced red onion rings
1 cup thinly sliced green bell pepper rings
1/2 cup diced celery
1/4 cup chopped parsley
1/4 cup grape seed extract oil
1/4 cup vinegar
1/4 teaspoon dried oregano
freshly ground black pepper
Place the potatoes in a medium saucepan,
cover generously with cold water,
add a pinch of salt,
and bring to a boil over high heat.
Continue boiling until the potatoes
are three-quarters done, about 15 minutes
Add the green beans and boil until both beans
and potatoes are just cooked.
Cut the potatoes into 1-inch dice
, leaving their skins on,
and place in a bowl.
Cut the green beans into 1-inch lengths
and add to the potatoes.
Add the onion rings, green pepper, celery, and parsley.
In a small bowl, combine well the oil,
vinegar, and oregano. and pepper to taste.
Pour the dressing over the vegetables,br> and toss gently but well.
Serve at room temperature
author unknown
WARM POTATO AND GREEN BEAN SALAD
Add a little sugar if you like a sweet & sour flavor.
4 cups sliced potatoes
2 cups fresh trimmed green beans,
cut in 1/2-inch lengths
4 to 6 slices crisp bacon
1/2 cup minced red onion
1/4 tsp. black pepper
1/4 cup vinegar
(wine vinegar or balsamic vinegar are good)
1/4 cup grape seed extract oil
1 teaspoon salt
dash garlic powder
Peel potatoes, halve then slice
in 1/4-inch thickness.
Place potatoes in a large saucepan;
cover with water.
Bring to a boil;
cover and boil for 5 minutes;
add green beans and more water
to cover, if necessary.
Boil for about 10 more minutes.
Fry bacon and drain; set aside.
In a small bowl, whisk grape seed extract oil
slowly into the vinegar;
add salt, pepper, and garlic powder.
Pour over vegetables.
Crumble bacon over and toss gently.
Taste and adjust seasonings.
Serve warm or room temperature.
Serves 4 to 6.

From Southernfood.about.com.

GREEN BEAN SALAD
1 lb Green Beans; Fresh *
Boiling Salted Water
1/4 c Stock;
3 tb Vinegar
3 tb Vegetable Oil
2 Onions; Med., Thinly Sliced
1/2 ts Dried Dillseed
1 ts Sugar
* Green beans should be sliced lengthwise (French Cut).
** Stock is the water that the green beans were cooked in.
(Not regular stock.) Cook beans in boiling salted water
until just tender. Reserve 1/4 cup of the cooking
liquid and drain off the rest.
Prepare sauce by combining vinegar, oil, reserved vegetable stock,
onions, dill, and sugar; stir until blended.
Pour mixture over beans;
marinate several hours before serving.
Yield: 4 Servings
posted by DocDonald

FIRE AND ICE TOMATOES

6 large tomatoes
1 large green bell pepper, cut in strips
1 red onion, sliced in rings
3/4 cup vinegar
1 1/2 teaspoons celery salt
1/2 teaspoon black pepper
1 tablespoon plus 1 tsp sugar
1 1/2 teaspoons mustard seed
1/8 teaspoon red pepper, (cayenne)
1/4 cup cold water
Skin and quarter tomatoes.
Place with green pepper and onion
in a large bowl with tight-fitting lid.
Place remaining ingredients in a saucepan
and bring to boil.
Immediately pour over vegetables.
Chill, turning occasionally.
Serve cold.
Makes 2 quarts.
author unknown

CUCUMBER SALAD

3 large cucumbers, peeled, thinly sliced
1 cup white vinegar
3/4 cup water
3/4 cup sugar
1 teaspoon salt
dash red hot pepper
dash dried parsley
dash black pepper
dash basil
Combine all ingredients except cucumbers
and heat until sugar melts.
Pour over cucumbers.
Store in an airtight container.
Keeps well for several days.
Serves 6 to 8
Serve with pork or as a relish with any meal.
author unknown

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