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Asparagus Salad
Barley Salad (Farro Salad)
Bobbi's Korean Salad
Chinese Dipping Sauce
Coleslaw
Coleslaw 2
Flavored Vinegar & Olive Oil

Italian Primavera Salad
Mustard-Dill Vinaigrette
  with Green Beans or Pot.
Old Bay Seasoning
Peanut Sauce
Penne Salad Vinaigrette
  with Olives
Pesto, basil

Poppy Seed Dressing
Potato Salad Vinaigrette
  with Olives (1)
Potato Salad Vinaigrette
  with Olives (2)
Red Beet Salad with Onion
Red Potato Salad Vinaigrette
  with Peppers

Red Beet Salad
  with Horseradish
Salade Niçoise
Tuna Salad
Vinaigrette
Vinaigrette Bourbonnaise
Vinaigrette (Italian)

Italian Primavera Salad

12 ounce package of dried primavera
4 medium carrots, shredded
2 medium zucchini, sliced julienne
3 medium tomatoes, seeded and diced
1 cup broccoli flowerets
1 cup cauliflower, small flowerets
1 can (16 ounce) chick peas, drained
1 cup Italian dressing

Cook pasta according to package. Drain, rinse with cold water, drain. Add other ingredients, mix well, chill for several hours.

Red Potato Salad Vinaigrette with Peppers

15 medium red potatoes
3 tablespoons cider vinegar
Freshly ground black pepper
1 red pepper and
1 yellow pepper, both cored, seeded and cut into matchsticks
1 bunch scallions, trimmed and thinly sliced
1 handful of Italian parsley sprigs, finely chopped

Without peeling, put the potatoes into a saucepan of cold water, covered by two inches. Bring the water to a boil; let them boil slowly for 15 minutes or until the potatoes are tender when pierced.

Drain the potatoes. Cut them into large chunks and put them into a bowl. Sprinkle them with the vinegar, turning gently, and add lots of pepper. Let cool.

When the potatoes have cooled completely, add the peppers, scallions, and parsley. Add vinaigrette dressing made with white wine vine-gar, oil, and mustard.

Coleslaw 2

1 medium green cabbage, shredded
½ cup olive oil
¼ cup white vinegar
1 teaspoon black pepper, ground
1 teaspoon celery seed
1 teaspoon celery salt
1 teaspoon sugar
1 teaspoon mustard powder

Mix all together, refrigerate over night.

    

Coleslaw

1 - 2½ pound head green cabbage, cored and sliced.
2 medium green bell peppers, cored, seeded and julienned
2 medium yellow or red onions, peeled and sliced
¼ cup plus 3 tablespoons sugar
1 cup cider vinegar
1 cup olive oil
1 tablespoon celery seed, whole
3 teaspoons dry mustard
3 teaspoons salt
pepper

Place the sliced cabbage, onions, peppers in a large bowl. Add ¼ cup of sugar, toss and set aside.

In a small saucepan, mix the vinegar, rest of sugar, salt, celery seed, and mustard. Bring to a boil and simmer for 2 minutes. let cool.

Pour the dressing and the olive oil on the vegetables. Toss well. Cover and refrigerate for several hours. Toss a few times while chilling. Serves 8-10.

Basil Pesto

4 cups fresh basil leaves, packed
1 cup freshly grated Parmesan-Reggiano or Romano cheese
1 cup extra virgin olive oil
2/3 cup pine nuts or walnuts
5 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
optional, substitute 1/2 cup parsley for part of the basil

Combine the ingredients in a food processor

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.