Apple Salad

1 - 20 oz can pineapple chunks
2 quarts chopped red-skinned apples (skins left on)
2 cups green seedless grapes, halved
1 1/2 cups toasted pecans
1 cup celery
1/2 cup chopped fresh parsley

Dressing:
1/2 stick butter
1/4 cup sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
1 cup mayonnaise

Drain pineapple, reserving the juice and set chunks aside.

Prepare the dressing: In small sauce pan combine the pineapple juice, butter, sugar, and lemon juice and bring to a boil over medium heat.

In a small bowl combine the cornstarch and enough water to make a smooth mixture; add to the boiling juice. Reduce heat and cook until mixture is thick and smooth. Chill. Whisk in the mayonnaise. (This can be done in advance.)

Place the pineapple chunks and the rest of the salad ingredients in a large bowl. Toss well; then mix in the chilled dressing

[Back To The Top Of The Page]

Avocado Crabmeat Salad

1 lb Crabmeat
2 tb Mayonnaise
3 tb Pickapepper sauce
1/4 lb Jalapeno cheese -- grated
1/4 lb Cheddar cheese -- grated
8 Hearts of palm
8 Artichoke hearts
1 Basket cherry tomatoes
1 lg Ripe avocado -- in 1/8's
2 Hard boiled eggs --
Quartered
Lettuce with:
Lemon wedges

Combine all ingredients and mix together.

Add a little oil from the artichokes as you mix.

Chill and serve on lettuce with lemon slices.

[Back To The Top Of The Page]

Caesar Fresh Stuffed Pita

Dressing:
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
2 boneless, skinless chicken breasts
salt
pepper
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
4 teaspoons shredded, fresh parmesan

Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to rapidly boil. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker.

Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done. Remove chicken from the grill and dice it.

While chicken cooks, prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss. Prepare the sandwiches by first microwaving each pita for 20 seconds. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread. Add about 1/3 cup of diced chicken on top of the salad in the pita. Pour about a tablespoon of dressing over each sandwich.

Sprinkle about a teaspoon of shredded fresh parmesan on top of each one and serve.

[Back To The Top Of The Page]

Chicken Salad

2 Cups Cooked Dark Meat (Chicken)
1/3 Cup Finely Diced Celery
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 - 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread

Boil dark meat until completely cooked. Remove from water and cool meat.

You can save the chicken broth, seal and refrigerate no more than a week.

After chicken is cool, cut into tiny pieces. Place in a mixing bowl with all other ingredients and mix well. Butter one side of sandwich bread and grill. Place salad in between grilled bread slices and serve.

[Back To The Top Of The Page]

Chutney Chicken Salad

2 cups diced cooked chicken
1/4 cup mango chutney
1 small golden delicious or gala apple, cored and finely diced
1/4 cup finely diced celery
1/4 cup finely diced red onion
1/4 - 1/3 cup low-fat mayonnaise
Salt and pepper for seasoning

Mix all ingredients together. Season to taste with salt and pepper. Use as a sandwich filling or serve on top of a bed of greens.

[Back To The Top Of The Page]

Curried Cranberry Chicken Salad

3/4 Cup Mayonnaise
2 Tsp Lime Juice
3/4 Tsp Curry Powder
2 Cups Chicken -- Cubed,Cooked
1 Med Apple -- Cut Into 1" Pieces
3/4 Cup Craisins,Sweetened Dried Cranberries
1/2 Cup Celery -- Thinly Sliced
1/4 Cup Pecans -- Chopped
2 Tbsp Green Onion -- thinly sliced

Combine Mayonnaise,lime juice and curry powder in large mixing bowl.

Stir in remaining ingredients.

Serve within 8 hours.

Makes 5 cups

[Back To The Top Of The Page]

Fruit Salad with Champagne Sauce

1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne

Heat broiler to its highest setting.

Divide the cut fruits into 4 soup plates, arranging them decoratively. Make sauce by combining egg yolks and sugar in a mixing bowl. Whisk briskly until the yolks begin to turn a light lemony color. Add the Champagne a little bit at a time, whisking constantly until well blended.

Place the mixing bowl in a pot or pan and pour about 1 inch of water around it. Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy. Once the mixture starts to thicken, remove the bowl from the heat. Do not overcook. Continue to whisk for 10 seconds.

Pour equal amounts of sauce over each fruit salad. Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed.

Serve immediately with remaining Champagne to accompany.

[Back To The Top Of The Page]

German Pickled-Potato Salad

1-1/2 pounds red potatoes, cut into 1-inch chunks
1 package (8 ounces) sliced bacon, diced
1 cup sliced kosher dill pickles (1/2-inch slices)
2 large scallions, sliced
1/4 cup cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves

In 2-quart saucepan, cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are just tender. Drain and set potatoes aside.

Meanwhile, in 12-inch skillet, over medium-high heat, cook bacon until crisp, stirring occasionally. Remove bacon to paper towels to drain. Discard all but 1 tablespoon drippings from skillet; over medium heat, add potatoes, pickles, scallions, vinegar, sugar, salt and pepper. Cook 3 to 5 minutes or until potatoes are lightly browned and mixture is heated through, stirring frequently. Add drained bacon and blend well.

To serve, line platter with lettuce leaves; spoon potato salad onto lettuce leaves.

Serves 6

[Back To The Top Of The Page]

Kentucky Fruit Salad

1 can peach pie filling (24 oz.)
1 can sliced peaches (15 oz.)
1 can sliced pears (15 oz.)
2 bananas (sliced)
1 small carton frozen strawberries (thaw 1/2 thru -- this is part of the secret to this salad's success!)

Dump all of the above, including all juices/syrup from cans, into bowl. Cover and refrigerate at least 24 hours before serving. The longer everything sits together in the refrigerator, the better!!! (The juices will thicken and the flavors will blend in wonderfully!!)

Enjoy!

[Back To The Top Of The Page]

Layered Salad

1 large head iceberg lettuce, torn into bite-size pieces
1/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper
6 hard-cooked eggs, sliced
1 10-oz. package frozen peas
1/2 lb. bacon, cooked until crsip, drained and crumbled (10 slices)
2 cups shredded Swiss cheese (8 oz.)
1-1/4 to 1-1/2 cups mayonnaise OR salad dressing
1 to 3 green onions, sliced

1. Place 3 cups of the lettuce in a salad bowl. Sprinkle with 1/8 teaspoon of salt, the sugar and the pepper.

2. Stand some egg slices decoratively against the side of a (clear) salad bowl. Cover the lettuce with the remaining egg slices. Sprinkle with remaining salt.

3. Sprinkle the frozen peas over the eggs. Top with the remaining lettuce.

4. Sprinkle the bacon over the lettuce, and the shredded Swiss cheese over the bacon.

5. Carefully spread the mayonnaise or salad dressing evenly over the salad. Top with the green onikons and sprinkle with paprika. Cover and chill for 2 to 24 hours. Toss the salad at the table before serving.

Tips from the BH&G Kitchen:

This salad will completely fill a 3-quart casserole. Therefore, you'll need at least a 4-quart bowl to allow room for tossing.

To tailor the recipe to suit your own preferences, try substituting or adding shredded carrots, alfalfa sprouts, sweet green or red pepper, onion (slices), broccoli or cauliflower. You might also vary the kind of cheese ytou use or include a layer of julienned ham or turkey. Instead of the iceberg lettuce, try red-tipped leaf lettuce or fresh spinach.

To crisp-cook this amount of bacon with no fuss or spatter, place the slices on a rack in a shallow baking pan. Bake, uncovered, in a 400 degree oven about 20 minutes or until crisp. Or, if you wish to use your microwave oven, place the bacon on a microwave-safe rack or a plate lined with paper towels. Cover with paper towels. Cook on 100% power (high) until done. Allow 4 to 5 minutes for 6 slices.

You can flavor the mayonnaise dressing with 1/2 teaspoon crushed dried tarrogon or basil, or 2 to 3 teaspoons lemon juice.

Makes 12 to 15 servings

[Back To The Top Of The Page]

Mushroom Antipasto Pasta Salad

4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bite-size pieces
1 cup provolone cheese, cut into bite-size pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup Italian dressing
salt and pepper, to taste
1/2 cup chopped fresh basil

To the pasta, add the mushrooms, peppers, salami, cheese, and artichoke hearts with liquid. Mix in Italian dressing; season with salt and ground black pepper to taste. Top with chopped basil.

Allow flavors to blend for at least 30 minutes before serving.

[Back To The Top Of The Page]

Mushroom Salad

1 1/3 CUP OF CHOPPED MUSHROOMS
HALF A HEAD OF LETTUCE
1 CHOPPED TOMATO
HALF A CHOPPED ONION
1/8 CUP SHREDDED CHEESE
2 RADISHES
1 CARROT SHREDDED

TOSS TOGETHER AND SERVE!

[Back To The Top Of The Page]

Norwegian Spaghetti Salad

1- 8oz.pkg. spaghetti
1- 20oz.bag frozen peas and carrots
1/2 lb. cooked salad or cocktail shrimp Dill-Caper dressing

Dressing:
3/4 cup mayonnaise
3/4 cup sour cream or yogurt
1-2 Tablespoons of capers
4 green onions, chopped
1-2 teaspoons dillweed
salt and pepper to taste.

Break spaghetti in half.

Cook till tender.

Rinse and drain. Chill.

Rinse peas and carrots under hot water until defrosted.

Drain. Chill. Mix pasta, peas and carrots and dressing. Garnish with shrimp and parsley.

[Back To The Top Of The Page]

Pasta Salad

1 lb. bag of small shells or other small pasta, cooked according to directions.
1 bunch green onions chopped
1 small can sliced black olives
Creamy Italian Dressing (I use Marie's)

Mix all together with dressing.

[Back To The Top Of The Page]

Reuben Layered Salad

1- 8 ounce Drained Sauerkraut
8 cups torn lettuce leaves
1/2 cup sliced green onions
1 medium tomato, diced
3/4 pound deli corned beef, cut in julienne strips
1 1/4 cups Thousand Island dressing
6 ounces shredded Swiss cheese

In a 9 X 13 inch dish, layer sauerkraut, lettuce, onion, tomato
and corned beef. Carefully spread dressing. Sprinkle with cheese.
Refrigerate overnight.

Top with: Pumpernickel Croutons

Brush both sides of 6 slices of pumpernickel bread with 1/4 cup melted butter. Cut into cubes. Place on jelly roll pan and bake in a 350 degrees oven until crisp, stirring occasionally for about 15 minutes.

[Back To The Top Of The Page]

Spicy Fruit Salad

1 - 16 ounce can of peaches
2 - 3 inch long cinnamon sticks
3/4 teaspoon of allspice
2 large navel oranges
2 large pink grapefruits
1 small pineapple
2 pints of strawberries
3 kiwi fruits
2 tablespoons of crystallized ginger root

Drain syrup from the peaches into a small saucepan. Place peaches in a large bowl. Over medium-high heat, heat syrup, cinnamon, and ground allspice to boiling. Reduce heat to low; cover and simmer 10 minutes. Set syrup mixture aside to cool while preparing fruit.

Grate peel from 1 orange, set aside. Cut peel from oranges and grapefruits. To catch juice, hold fruit over bowl with peaches and cut sections from oranges and grapefruits between membranes; drop sections into bowl. Cut peel and core from pineapple; cut fruit into 1/2 inch chunks. Add pineapple to fruit in bowl. Pour syrup mixture over fruit in bowl. Add grated orange peel; toss. Cover and refrigerate until ready to serve.

Just before serving, hull strawberries; cut strawberries in half if large. Cut peel from kiwi. Slice each kiwi lengthwise into 6 wedges. Toss strawberries and kiwi with fruit mixture. Place in serving bowl and sprinkle with crystallized ginger.

[Back To The Top Of The Page]

Spicy Thai Pasta Salad

1 package angel hair pasta 12-16oz
1 T. sesame oil (or more - I usually use 2)
6 T. honey
5 T. soy sauce
1/4 cup oil
2 T. crushed red pepper
1/4 cup cilantro (chopped)
1/4 cup chopped green onions
1/2 cup peanuts

Cook noodles to al dente. Mix all liquid ingredients in measuring cup. Pour over noodles. Mix in with cilantro, green onions, peanuts and red peppers before serving.

[Back To The Top Of The Page]

Sugar Snap Salad

4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar
salt and black pepper, to taste
7 teaspoons extra-virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley

Wash and dry the lettuce and tear into bite-sized pieces. Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside.

Make an ice bath by filling a large bowl with ice and cold water and set that aside.

In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy. Immediately, drain the peas and plunge into the ice bath.

Once the peas have cooled and stopped cooking remove them from the ice bath. Remove excess water from peas by blotting with a paper towel. Up to this point, the salad can be made a day in advance, refrigerated as separate components. Use the lettuce to line the bottom of a serving dish and add peas, basil, and parsley to another bowl. Add vinaigrette and toss. Put this mixture on top of the lettuce and serve immediately.

[Back To The Top Of The Page]

Summer's Spaghetti Salad

1 box of angel hair pasta
1 bottle of zesty Italian salad dressing
1 green bell pepper
1 tomato
1 onion
1 can of sweet corn

Cook pasta until done. Chop bell pepper, tomato and onion. In large bowl, add pasta, bell pepper, onion, and tomato. Drain juice from sweet corn, then add to mixture. Add Zesty Italian Dressing and Stir. Lightly add salt and pepper for a great taste. Taste great either warm or cold.

[Back To The Top Of The Page]