Salads
Salads are usually a waste of time, to me, but here are a few I like. :)
Click on the recipe name and you'll be taken to that recipe below:
Spinach Salad with Fried Tortellini and
Prosciutto
- I think this is from Emeril's site.
Edda's Corn and Bean Salad - From a lady at my Mom's church.
My Favorite Potato Salad - From an old German lady at a church pot luck dinner.
Mock Asian Slaw - From a cook book my Mom gave me.
Spinach Salad with Fried Tortellini and
Prosciutto
2 tablespoons Olive oil
1 Onion, julienned
1 cup Julienne Proscuitto
1/4 cup Chopped tomatoes, peeled and seeded
2 tablespoon Minced shallots
1 tablespoon Minced garlic
2 tablespoon Chiffonade of basil
2 tablespoon 25 year old balsamic vinegar
4 cup Whole spinach, cleaned and stemmed
Salt and black pepper
1/2 lb Cooked fresh cheese tortellini
1/2 cup Grated Parmesan Reggiano cheese
Drizzle of 25 year old balsamic vinegar
1 tablespoon Chiffonade of basil
Preheat the fryer. In a sauté pan, heat the olive oil. When the oil is hot,
sauté the Proscuitto for 1-2 minutes. Add the onions and sauté for 1 minute. Add
the tomatoes, shallots, garlic and basil. Stir in the spinach and wait for 2
minutes. Add the vinegar and season with salt and fresh black pepper. In the
fryer, fry the tortellini until golden brown, about 4 minutes. Remove from the
fryer and drain on a paper-lined plate. Season with Essence. Mound the greens in
the center of the plate. Arrange the tortellini around the greens. Garnish with
grated cheese, drizzle of balsamic vinegar, and basil.
Edda's Corn and Bean Salad
1 can Shoe peg white corn
1 can Small peas
1 package (or can) lima beans
1/2 cup Celery
1 Red onion
1 Green pepper
Dressing
1/2 cup Cider vinegar
1/2 cup Oil
3/4 cup Sugar
1 teaspoon Salt
1 teaspoon Pepper
Combine and marinate. Server cold.
My Favorite Potato Salad
Potatoes - boiled, peeled and sliced
4 spring onions
1 package Smokey links
mayonnaise
sour cream
vinegar
salt
pepper
Boil, peel and slice the potatoes. Slice spring onions into little rounds, so
you have about a half cup, don't add to salad yet. Cut Smokey links into smaller
pieces, don't add to salad yet. Add equal amounts of mayonnaise and sour cream.
Start with a big spoonful of each. By the time you're done the salad should be
creamy. Add salt, pepper and vinegar to taste. Add remaining ingredients and mix
well.
3 cup shredded cabbage (I prefer the angel hair cabbage if you
can find it. I've also used the shredded broccoli that you can find with the
pre-made salads.)
1/4 cup carrot sticks (little tiny raw carrot sticks, or you can just run some
carrots through a grater.)
1/4 cup Chinese noodles (Again, I prefer the smaller version of these, if you
can find them.)
4 Tbsp rice wine vinegar
2 Tbsp sugar/Splenda
1/8 tsp salt
Put cabbage and carrots in a zip log bag. Mix vinegar, sugar and salt in a bowl
and pour over the cabbage. Let sit in the fridge for a couple of hours, mixing
(moving and shaking the bag around) every once in a while. Garnish with Chinese
noodles (I recommend doing this per serving, so you don't end up with soggy
noodles in the salad).