Cold Sidedishes


Cold Side Dishes

Oh the choices you can find here to  accent that boring chicken….

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Tortellini Pesto Salad
Wonderful pasta salad. So different from the Italian dressing pasta salads. Very hearty side dish or main dish for lunch. Crunchy veggies and rich pesto sauce….

Makes 6 servings.

by Jenny MacKinnell (published on www.allrecipes.com)

1 (9 ounce) package cheese tortellini
1 small red bell pepper, julienned
3/4 cup fresh broccoli florets
1/3 cup shredded carrots
1/3 cup pitted green olives
1 clove garlic, chopped
1/2 cup mayonnaise
1/4 cup prepared basil pesto
1/4 cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 tablespoon distilled white vinegar
1 bunch fresh spinach leaves

Directions
1 Bring a large pot of lightly salted water to a boil. Place tortellini in the pot, and cook for 7 to 8 minutes, until al dente. Drain, and cool.
2 In a large bowl, mix the cooked tortellini, red bell pepper, broccoli, carrots, olives, and garlic.
3 In a separate bowl, stir together the mayonnaise, pesto, milk, Parmesan cheese, olive oil, and vinegar. Pour over the tortellini and vegetables, and gently toss to coat. Cover, and place in the refrigerator 1 hour, until chilled. Serve over spinach leaves.


Blue Cheese Broccoli Tomato Salad
I tried this wonderful salad combination of blue cheese dressing, broccoli, and tomatoes. A great side dish and wonderful summer salad.

6 servings.

As seen on www.allrecipes.com Submitted by jmackinnell

2 heads fresh broccoli, with stalks
2 tomatoes, seeded and coarsely chopped
1 cup blue cheese dressing
salt to taste
ground white pepper to taste

Directions
1 Cut the florets from the broccoli. With a vegetable peeler, peel the stalks, and slice 1/2 inch thick. Bring a large pot of water to a boil. Immerse the broccoli florets
and stalks in the boiling water for 1 to 2 minutes, until bright green. Drain and cool.
2 In a bowl, mix the broccoli, tomatoes, and blue cheese dressing. Season with salt and white pepper.


Supreme Pizza Pasta Salad
Recipe courtesy Rachael Ray

Yield: 8 servings as a side (seconds

2 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped
1 stick pepperoni, casing removed and cut into a small dice
1 pound ball fresh mozzarella or fresh smoked mozzarella, diced
20 leaves fresh basil, torn or thinly sliced
1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained

Dressing:
1 teaspoon garlic salt
1 teaspoon dried oregano leaves or Italian dried seasoning
1 rounded tablespoon tomato paste
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Freshly ground black pepper

Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day!


Creamy, Lemony, Pepper-Parmesan Dressing on Romaine Lettuce Salad
Recipe courtesy Rachael Ray

Yield: 4 servings

3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
Pinch salt
3 hearts romaine lettuce, chopped

Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.

Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.


Tomato Feta Salad 
Recipe courtesy Ina Garten
 
Prep Time: 15 minutes 
Yield: : 8 servings 

3 pints (6 cups) cherry tomatoes 
3/4 pound good feta cheese 
1 small red onion, chopped 
3 tablespoons white wine or Champagne vinegar 
1/4 cup good olive oil 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
2 tablespoons minced fresh basil leaves 
2 tablespoons minced fresh parsley
 

Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.


Confetti Slaw 
Martha Stewart Living Omnimedia, Inc. 
Yield: 6 to 8 servings 

1 pound, (about 1/2 medium head) green cabbage, shredded fine 
1 large carrot, peeled, grated 
1 teaspoon salt 
2 tablespoons smooth peanut butter 
2 tablespoons peanut oil 
2 tablespoons rice wine vinegar 
1 tablespoon soy sauce 
1 teaspoon honey 
2 medium garlic cloves, coarsely chopped 
1 piece fresh ginger (1 1/2-inches in length) 
1/2 jalapeno chile, seeded 
4 medium radishes, halved lengthwise and sliced thin 
4 medium scallions, sliced thin 
Coarse salt
 

Toss cabbage and carrot with 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving slaw immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in sealable bag and refrigerated overnight.) 

In a bowl of a food processor, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeno until smooth paste is formed. 
Toss cabbage and carrot, radishes, scallions, and dressing together in a medium bowl. Season, to taste, with salt; cover and refrigerate until ready to serve.


Georgia Cracker Salad
Recipe courtesy Paula Deen

Yield: 6 servings

1 sleeve saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1 1/2 cups mayonnaise
1 hard boiled egg, finely chopped
Salt
Freshly ground black pepper

In a medium size bowl, coarsely crush the crackers with your hands – you should have big cracker pieces. Add the remaining ingredients, mix well, and serve immediately. Season, to taste, with salt and pepper.


Texas Coleslaw
Goes great with barbecues and picnics. For a more mild salad, use less green onions. Makes 8 servings.

1 cup mayonnaise
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
2 green onions, sliced
2 radishes, sliced
Directions
1 In a large bowl, whisk together the mayonnaise, lime
juice, cumin, salt and pepper. Add the cabbage, carrot,
green onions and radishes and stir until well-combined.
Chill at least an hour before serving.


Endive, Pear, and Roquefort Salad
Copyright, 2004, Barefoot in Paris, All Rights Reserved

Yield: 3 servings

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.

In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.


Asian Style Slaw
Recipe courtesy Dave Lieberman

Yield: 12 servings

1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.


Asian Coleslaw
A great twist on cabbage salad. The peanut butter in the dressing is the secret.
Makes 10 servings.

6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
1/2 cup chopped fresh cilantro

1 In a medium bowl, whisk together the rice vinegar, oil,
peanut butter, soy sauce, brown sugar, ginger, and garlic.
2 In a large bowl, mix the green cabbage, red cabbage,
napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.


Asian Slaw 2

1 head green cabbage, shredded
1/2 head red cabbage, shredded
1 tablespoon salt
1/2 cup rice wine vinegar
1/4 cup soy sauce 
2 tablespoons sesame oil
1/2 teaspoon chile paste
3 tablespoons creamy peanut butter
1 teaspoon fresh ginger, grated
2 carrots, shredded
1 cup bean sprouts
4 scallions, julienned on the bias
Salt and pepper, to taste
2 tablespoons sesame seeds, for garnish

Toss the cabbage together in a large colander and set in the sink. Sprinkle the cabbage with salt and let stand for 15 minutes. The salt draws out some of its moisture so that the slaw remains crunchy. 

In a bowl, whisk together the vinegar, soy sauce, oil, chile paste, peanut butter, and ginger. Toss together with the cabbage, carrots, bean sprouts and scallions; season with salt and pepper. Garnish with sesame seeds before serving.

Yield: 8 servings
Prep Time: 45 minutes


Asian Slaw 3
Recipe courtesy Alton Brown

1 (3-inch) piece ginger, grated fine
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 lime, juiced
2 tablespoons sesame oil
1/2 cup peanut butter
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne fine
1 yellow bell pepper, julienne fine
2 serrano chiles, minced fine
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 tablespoons chiffonade cilantro
2 tablespoons chiffonade mint
1/2 teaspoon ground black pepper

In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.
 

Yield: 4 to 6 servings


Coleslaw with a Difference!
A perfect accompaniment to any Mexican or Tex-Mex meal.. Makes 2 to 4 servings.

1/2 (16 ounce) package shredded coleslaw mix
1/2 teaspoon seasoning salt
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 cup mayonnaise
1/2 cup salsa
Directions
1 In a large bowl, combine coleslaw, seasoning salt,
lemon juice, olive oil, mayonnaise and salsa. Toss well and serve.
Quick and Easy Thai style Coleslaw
A coleslaw with a sweet and tangy blend of Asian flavors. Takes about 5 minutes to make! Make it early in the afternoon, and it will be a great with dinner. Refreshing and delicious – an ideal summer side dish!
Makes 8 servings.

1 (16 ounce) package shredded coleslaw mix
1/4 cup lime juice
1/4 cup rice wine vinegar
1 tablespoon fish sauce
2 tablespoons sesame oil
2 tablespoons honey
1/4 cup chopped peanuts
salt and pepper to taste
Directions
1 Pour the coleslaw mix into a large bowl. Pour in the
lime juice, rice vinegar, fish sauce, sesame oil, honey,
and peanuts. Stir until well blended. If you have a bowl
with a lid, put the lid on and shake thoroughly. Taste, and
season with salt and pepper. Refrigerate for a few hours,
stirring or shaking occasionally, to allow the flavors to blend before serving.


Ramen Coleslaw
This is nothing like the mayonnaise based coleslaws.
Makes 4 servings.
Allrecipes.com
2 tablespoons vegetable oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded
5 green onions, chopped
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
3 Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
4 In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.


Texas Country Potato Salad

Yield: 4 servings

4 strips bacon
1 pound small red potatoes, unpeeled
1 green onion, sliced
1 boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.

Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.

In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing. Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.


Spinach Rolls

Ingredients:
1 box frozen spinach, thawed and drained
1 small jar mayonnaise
1 small container sour cream
2 pkgs. Lipton vegetable soup mix
Flour tortillas

Preparation:
Mix all ingredients together, and chill for several hours. Spread on flour tortillas roll and slice.


Crunchy Veggie Salad

1 cup chopped green pepper
1 cup chopped seeded cucumber
1 cup chopped celery
1 cup chopped, seeded tomato
2 tbsp chopped onion
2 tbsp minced fresh parsley
2 tbsp chopped dill pickle
1/3 cup sour cream
1/4 mayonnaise
1/4 tsp salt
pepper to taste
lettuce leaves

In a bowl, combine the first seven ingredients. In a small bowl, whisk the sour cream, mayo and salt/pepper until blended. Stir into vegetable mixture. Cover and refrigerate for 1-2 hours. Serve on lettuce lined rolls. Makes 6 servings.


Vine Ripe Tomatoes Stuffed with Herb and Almond Salad

Yield: 4 servings

4 yellow or red vine ripe tomatoes
Salt and pepper
1 1/2 cups fresh arugula
1 clove garlic, cracked away from skin
2 lemons, zested
1 teaspoon crushed red pepper flakes
1 teaspoon coarse salt
2 to 3 tablespoons rosemary, a few sprigs, leaves stripped from stems
1/2 cup sliced almonds, 4 ounces, a couple of handfuls
1 tablespoon red wine vinegar, a splash
1 tablespoon extra-virgin olive oil, a good drizzle

Cut the tops of the tomatoes and seed with a spoon to hull them completely of seeds and liquid. Season the inside of the tomatoes with salt and pepper.

Place arugula in a food processor. Add garlic, lemons zest, red pepper flakes, salt, rosemary almonds, vinegar and oil to the processor. Pulse grind the mixture to combine.

Stuff 1/4 of the salad into each tomato and serve.


Italian Antipasto Salad
Recipe courtesy Giada De Laurentiis

1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

Yield: 6 to 8 servings

Red Wine Vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper

Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.


Eggy Potato Salad 
Semi-Homemade Cooking with Sandra Lee 
Yield: 2 servings 

1/3 cup sliced green onions 
1/4 cup celery, finely chopped 
1/4 cup mayonnaise 
2 teaspoons prepared yellow mustard 
1 teaspoon sweet pickle relish 
2 hard-boiled eggs (from refrigerated or deli section), chopped 
1 (14 1/2-ounce) can sliced new potatoes, rinsed and drained 
Salt and pepper
 

Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.


Apple Slaw 
Recipe courtesy  Sandra Lee
 
Yield: 4 servings 

3/4 cup sour cream 
1/4 cup granulated sugar 
3 tablespoons apple cider vinegar 
2 tablespoons ranch seasoning and salad dressing mix 
1 (8-ounce) package shredded cabbage and carrots 
3 green apples, cored and diced 
3 green onions, thinly sliced 
3 stalks celery, chopped 
Salt and pepper
 

Whisk sour cream, sugar, vinegar, and ranch seasoning in large bowl to blend. 

Add cabbage mixture, apples, green onions and celery. Toss to coat. Season, to taste, with salt and pepper. Cover tightly and chill for 20 minutes or up to 4 hours. Serve cold.


Cranberry Chutney

(c)2003 Martha Stewart Living Omnimedia, Inc. 
Yield: 6 cups 

1 cup (3 ounces) pecans 
12 ounces (4 cups) fresh or frozen cranberries 
2 Granny Smith apples, peeled, cored and chopped 
Zest and juice of 2 oranges (about 1/2 cup juice) 
1 1/2 cups light-brown sugar 
3/4 cup water 
2/3 cup apple-cider vinegar 
1 medium onion, coarsely chopped 
1/2 cup dried apricots, coarsely chopped 
1 tablespoon chopped crystallized ginger 
1/2 teaspoon hot red pepper flakes 
Freshly grated nutmeg
 

Preheat oven to 350 degrees F. 

Spread pecans in a single layer on a small baking sheet. Bake until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure nuts toast evenly. Cool and coarsely chop; set aside. 

Combine cranberries, apples, orange zest and juice, sugar, water, vinegar, onion, apricots, ginger, red pepper flakes, and nutmeg, in a large saucepan. Place over medium heat and cook, stirring frequently, for 30 minutes. Stir in pecans. Cool to room temperature, and serve, or store refrigerated in an airtight container for up to 1 week. 


Spinach Salad with Apple and Red Onion
Courtesy Rachel Ray

1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar 
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste. 

Yield: 4 servings Preparation time: 10 minutes


Greek Pasta Salad
 

Makes 8 servings

1 (16 ounce) package penne pasta
1/4 cup vegetable oil
1 teaspoon lemon juice
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon garlic salt
2 tomatoes, chopped
1 green bell pepper, chopped
1 sweet onoins, chopped
1 cucumber, coarsely chopped
1 cup black olives, chopped

Directions

1.   Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.

2.   In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.

3.   In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.

4.   Garnish with feta cheese.
 


Southwestern Pasta Salad

Makes 8 servings 

” Really popular at potlucks — make a double batch! Very easy and very delicious. “

 Ingredients 
 

1/2 (16 ounce) package rotini pasta
1/3 cup vegetable oil
1/4 cup fresh lime juice
2 tablespoons chili powder, or to taste
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, crushed
1 1/2 cups whole kernel corn
1 (15 ounce) can black beans, drained and rinsed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup fresh cilantro leaves
1 cup chopped roma (plum) tomatoes

Directions 

1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2 In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
 


Grilled Pineapple and Onion Salsa
Recipe courtesy Kathleen Daelemans

1/2 fresh pineapple cored, peeled and sliced 1/4-inch thick
1 large red onion, sliced 1/4-inch thick
5 scallions, trimmed
Salt and pepper
1 lime, juiced 
Cilantro leaves, for garnish

Grill pineapple and red onion until soft, about 2 minutes each side. Add scallions to the grill for 1 to 2 minutes. 

In a large bowl toss pineapple, onions, scallions, salt, and pepper. Plate and sprinkle with lime juice. Garnish with cilantro leaves.
 

Yield: 4 to 6 servings


Cucumber Salsa

Recipe courtesy Kathleen Daelemans

2 cucumbers, thinly sliced
3 scallions, thinly sliced 
1/3 cup rice wine vinegar
2 teaspoons sesame oil
2 tablespoons lime juice
2 tablespoons minced ginger
1 tablespoons minced jalapeno
1/4 cup cilantro leaves
2 tablespoons sugar

In a large bowl, combine all ingredients. Serve immediately. 


Bacon And Chive Potato Salad 

6 cups quartered, unpeeled small red potatoes 
3/4 cup KRAFT Mayo Real Mayonnaise 
2 Tbsp. stone ground mustard
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled 
1/3 cup chopped fresh chives 
 

Add potatoes to boiling water; cook 15 minutes or until tender. 
Drain. Mix mayonnaise and mustard in large bowl. 
Add potatoes, bacon and chives; mix lightly. Refrigerate.

Makes 6 servings 
 


Southwestern Potato Salad

3 to 4 pounds medium-size red potatoes, washed, skin left on Vegetable oil to coat potatoes 
Salt to taste 
1 green bell pepper, cored and diced 
1 red bell pepper, cored and diced 
1/2 medium onion, diced 
2 ribs celery, diced 
1 cup good mayonnaise (do not use salad dressing) 
3 tablespoons barbecue sauce 
White pepper to taste 
Cayenne pepper to taste 
Ground cumin to taste 
Cooked crumbled bacon to garnish
Fresh snipped chives to garnish 

Coat potatoes with oil; sprinkle with salt to taste. Pierce potatoes in several places with tines of fork. Bake on cookie sheet at 375 degrees about 45 minutes, or until tender. Cool. Cut into bite-size pieces.

Add peppers, onions and celery to potatoes; stir in mayonnaise and barbecue sauce. Add additional salt, if desired, white and cayenne peppers, and cumin. Mix well. Garnish with bacon and chives. Makes about 15 servings.


Creamy Sweet & Sour Coleslaw

Ingredients:

10 cups chopped shredded red and green cabbage.
1/4 cup grated carrot
2 cups miracle whip
1/2 cup sugar
2 tbsp prepared horseradish
1 tbsp dry mustard
1 tbsp white pepper
1/2 tsp salt
1/4 tsp garlic powder
1/4 celery seeds

Preparation:
Toss the cabbage and carrot in a bowl. 
Mix salad dressing, sugar, horseradish, dry mustard, white pepper, salt, garlic power and celery seeds in a bowl. Add to the cabbage mixture and mix well. Chill, covered, until serving time.


Arugula-Romaine Salad with Walnuts and Blue Cheese Vinaigrette
Recipe courtesy Rachael Ray

Yield: 4 servings

2 cups arugula leaves, washed and trimmed 
2 hearts romaine lettuce, coarsely chopped 
1 cup walnut halves, lightly toasted 
3 tablespoons balsamic vinegar 
1/2 cup extra-virgin olive oil, eyeball it 
1/2 teaspoon salt 
1 teaspoon coarse black pepper 
6 ounces, (1 cup) blue cheese crumbles
 

Chill salad plates when you begin preparing your entree. 

When your entree is almost ready to serve, combine arugula and romaine leaves and separate onto 4 chilled salad plates. Scatter toasted walnuts evenly among the salads. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad plates and serve.


Peanut Sesame Noodles
 

1/2 pound thin spaghetti or vermicelli 
4 tablespoons Oriental (toasted) sesame oil
1 bunch of scallions (about 6) chopped fine
2 garlic cloves, minced 
1/4 teaspoon dried hot red pepper flakes, or to taste
1  tablespoon rice-wine vinegar
1  teaspoon sugar
1  tablespoon soy sauce
1/2 cup finely chopped salted dry-roasted peanuts
1/3 cup finely chopped fresh coriander plus, if desired, a coriander sprig for garnish

In a kettle of boiling salted water cook the spaghetti until it is al dente, drain it in a colander, and rinse it briefly under cold water. Drain the spaghetti well and in a bow toss it with 2 tablespoons of the oil. In a large skillet cook the scallions, the garlic, and the red pepper flakes in the remaining 2 tablespoons oil over moderate heat, stirring, until the scallions are just softened, add the spaghetti, the vinegar, the sugar, and the soy sauce, and heat the mixture, tossing it to combine it well, until the spaghetti is heated through. Stir in the peanuts and refrigerate until chilled. Remove and add chopped coriander, and salt to taste, transfer the mixture to a serving bowl, and garnish it with the coriander sprig.
 


Caprese Salad
                  

3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf
between each, on a large, shallow platter. Drizzle the salad with
extra-virgin olive oil and season with salt and pepper, to taste. 

Yield: 4 to 6 servings Preparation time: 10 minutes Cooking time: none 


Carrot Salad Topper
This crisp salad is ideal atop burgers or served as a refreshing addition to any salad plate.

For the dressing:
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
Salt and freshly ground black pepper, to taste
6 carrots, peeled and grated
1 tablespoon freshly snipped chives
Combine all of the dressing ingredients in a large bowl with a whisk. Add the grated carrots and chives; toss with the dressing. 
Serves 6 (makes about 3 cups). Per 2 tablespoons: 25 calories, 2g carbohydrates, no protein, 2g fat, no cholesterol. 
Other Tasty Toppers…
First, we only had onions, pickle relish and ketchup. Now, anything goes: fresh chili sauce, corn relish, and fruit and veggie salsas galore. For the tastiest burger toppers: 
* Cut fresh ingredients into small pieces, combine and refrigerate, covered, 6 to 8 hours.
* Spice up relishes with 1 teaspoon of minced jalapeño chile.
* Prepare—or buy—your favorite coleslaw; drain before using.


Fresh Pineapple Relish
When choosing a pineapple, sniff it: If ripe, it will smell absolutely delicious. Leave the pineapple out of the fridge for a day before using, so it’s as ripe as possible. 

2 cups diced (1/2 inch) fresh ripe pineapple
1/2 cup diced (1/4 inch) red bell pepper
1 tablespoon fresh lime juice
1 tablespoon sugar
1 tablespoon chopped fresh mint
2 teaspoons peeled and minced fresh ginger

Combine all of the ingredients and refrigerate, covered, for at least 6 hours for flavors to blend. 
Makes 2 cups. Per tablespoon: 5 calories, 2g carbohydrates, no protein, no fat, no cholesterol. 


Golden Pineapple Relish
For the best consistency, do not double this recipe. Rather, microwave two separate batches. 
3 cups diced (1/2 inch) fresh ripe pineapple
1 cup sugar
1/2 cup golden raisins
1/3 cup diced (1/4 inch) red bell pepper
1/3 cup diced (1/4 inch) white onion
1/4 cup cider vinegar
1/4 cup minced crystallized ginger
1/2 teaspoon minced garlic
1/4 teaspoon red-pepper flakes
Pinch of ground cinnamon
Salt, to taste
1. Combine all of the ingredients in a microwave-safe casserole. 
2. Cook, uncovered, on full power (650 to 700 watts) for 8 minutes. Stir, return to the microwave and cook another 8 minutes on full power. Cool. 
3. Refrigerate, covered, for at least 6 hours for flavors to blend. 
Makes 2 cups. Per tablespoon: 40 calories, 11g carbohydrates, no protein, no fat, no cholesterol. 


Cranberry Sauce
By Beth McKinnell

1 bag cranberries
3-4 apples peeled
1 orange (yes, the whole thing)
1 1/2 cups sugar
Grind and chill.
Best when made a few days ahead.

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