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Salads, Sauces & Dressings

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Units of Measure


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)

Red Beet Salad with Onion

2 bunches beets
1 med videlia or red onion
4 cloves garlic
½ cup cidar vinegar
salt, pepper

Wash and cook red beets' roots (un-peeled) for 45 min. or so. Use enough water so that the red beets will be covered with water while cooking. Simmer. Check with a fork whether they are soft enough. Remove red beets from the water then after they cool down peel the skin off.

Grate beets on course grater. Add chopped onion, vinegar, then salt and pepper for taste. This salad is very popular as a side dish with potatoes and any kind of meat. Refrigerate.

Old Bay Seasoning

6⅓ tablespoons salt
3⅔ tablespoons ground celery seed
2½ teaspoons dry mustard powder
2½ teaspoons red pepper flakes, ground
1½ teaspoons ground black pepper
1½ teaspoons ground bay leaves
1½ teaspoons paprika
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
¾ teaspoon ground cardamom
½ teaspoon ground cinnamon

Use a spice mill or coffee grinder to grind up all the ingredients that are not in powder form, such as bay leaves, pepper, celery seed, red pepper.

The original seasoning was invented in the 1940's by an American-German immigrant named Gustav Brunn. Initially, it was intended only for use on crab meat, but in the last decade or so, it's used in other food areas, such as poultry and salads.

    

Red Beet Salad with Horseradish

2 bunches beets
2 med videlia or red onion
3 tablespoons grated horseradish
½ cup cidar vinegar
salt, pepper

Wash and cook red beets' roots (un-peeled) for 45 min. or so. Use enough water so that the red beets will be covered with water while cooking. Simmer. Check with a fork whether they are soft enough. Remove red beets from the water then after they cool down peel the skin off.

Grate beets on course grater. Add chopped onion, vinegar, horseradish, then salt and pepper for taste. This salad is very popular as a side dish with potatoes and any kind of meat. Refrigerate.

Peanut Sauce

1 cup creamy peanut butter
2 cups chicken brooth
juice of one lime
2½ tablespoons soy sauce
3 tablespoons chopped ginger
4 cloves chopped garlic
3 tablespoons brown sugar
1 teaspoon hot paprika, or
½ teaspoon crushed red pepper

Sauté ginger and garlik briefly in small sauce pan, then add rest of ingredients under medium heat and mix until smooth and thick. Refrigerate.

Barley Salad (Farro Salad)

1 cup pearl barley
1-2 medium tomatoe chopped
1-2 stalk celery chopped
1 bell pepper, red or green, chopped
¼ cup balamic vinegar mixed wit equal amount of water
salt and pepper to taste

Rinse barley, heat with 3 cups water for 1.5 to 2 hours or until tender. Mix other ingredients, let them pickle while the barley is cooking. When barley is done, let cool a bit then mix with the rest. Serve warm or cold.