salads []

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=====Salads=====
====Recipes Table of Contents====
[[recipes|Return to Main Recipes Page]]\\
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[[beverages|Beverages]] | 
[[breakfast|Breakfast]] | 
[[candy|Candy]] | 
[[dessert|Dessert]] | 
[[cookies|Cookies]] | 
[[appetizers|Appetizers]] | 
[[main_dishes|Main Dishes]] | 
[[Salads|Salads]] | 
[[sauces|Sauces]] | 
[[sides|Sides]] | 
[[soups|Soups]] | 
[[quick_meal_ideas|Quick Meal Ideas]]

==== Peterman Macaroni Salad ====

16 oz. package of elbow macaroni\\
1 cup mayonnaise (more if needed)\\
2 cups diced dill pickles (measured after dicing)\\
1 cup dill pickle juice (more if needed)\\
10 hard boiled eggs - diced\\
2 hard boiled eggs - sliced\\
1 can black olives, sliced (maybe more if you eat too many)\\
8 oz. sharp or mild cheddar cheese - diced\\
1 tsp dried or fresh dill (or to taste)\\
salt to taste (1 tsp.)\\
pepper to taste (1-2 tsp)\\
paprika (for sprinkling on top)\\

[[sides#hard_boiled_eggs|
Hard boil the eggs.]]\\
Boil macaroni per package directions, drain, and put in a large bowl, at least twice as large as the amount of macaroni boiled.\\\
While the pasta is cooking, dice the eggs, pickles and cheese. Be sure to dice these to the same general size.\\
Slice the olives if they are not already sliced.\\
Add the eggs, pickles, olives, and cheese to the pasta; mix thoroughly.\\
Add the mayonnaise, dill, and pickle juice and mix thoroughly.\\
Add salt and pepper to taste and mix thoroughly.\\
NOTE: At this point, there will be liquid at the bottom of the mix - this is the way it should be.\\
Let sit overnight in the fridge. All the excess liquid will get absorbed by the pasta.\\
Stir again, and add more mayo, pickle juice, salt, and pepper to taste.\\
Place the sliced eggs on the top of the salad and sprinkle with paprika and some dill.\\


==== Asian Salad ====
From: 5 A Day

1 c. sliced mushrooms\\
2 carrots, shredded\\
2 t. cilantro, chopped\\
1 cucumber, thinly sliced\\
3 green onions, thinly sliced\\
1 tangerine, sectioned\\
non-fat Asian or Oriental style dressing\\
black pepper\\

Mix ingredients, toss well

==== Chinese Chicken Salad ====

From: Suzanne Jensen

1 med-large head of cabbage, chopped\\
3 cup cubed cooked chicken\\
3 pkg. Dry "Top Ramen" chicken-flavor noodles\\
3 chopped green onions\\
4 tea. slivered almonds\\
4 tea. sesame seeds, toasted\\

Dressing:
seasoning mix from package of noodles\\
3 tea. sugar\\
1 1/2 cup oil\\
3 tea. salt\\
1 tea. pepper\\
3 oz. apple cider vinegar\\

Pour over salad ingredients and mix. Chill overnight to enhance flavor.

====Cambodian Rice Noodle Salad (Nhuom Banh Chock Tuk Trey)====

Serves 4\\
Serving size: 2 ounces noodles, 1½ cups vegetables

Ingredients

8 ounces rice stick noodles (In orange packaging; I like Carvalle brand)\\
2 cups leaf lettuce, finely sliced\\
1 cucumber, finely sliced\\
½ cup cilantro, cut into 2” pieces\\
¼ cup mint, leaves picked from stems\\
¼ cup basil, leaves picked from stems\\
Other herbs as desired\\
2 carrots, shredded\\
1 cup fresh bean sprouts\\
½ cup peanuts, roasted and coarsely chopped (2 tablespoons/person)\\

Preparation

Boil rice stick noodles until soft, about 5 minutes (check to be sure they are soft before draining).  Immediately rinse with cold water, and continue to rinse until noodles are cool.

Evenly distribute the noodles between 4 large bowls.  Place in sections on top:  lettuce, cucumbers, cilantro, mint, herbs, carrots, bean sprouts, and peanuts.  
 
Serve with:

½ cup [[sauces#Reduced Sodium Sweet and Sour Fish Sauce (Tuk Trey)|reduced sodium sweet and sour fish sauce]] (2 tablespoons per person)

2 fried [[appetizers#Cambodian Eggrolls (our favorite)|egg rolls]] per person, chopped into sections (optional) OR 8 ounces boneless skinless chicken breast, sliced thinly and cooked with garlic and a little oyster sauce


====Adrianne’s Salad (Candy Salad)====

From: Adrianne Murdock

Salad

Leaf lettuce, chopped or shredded into bite-sized pieces\\
Craisins\\
Bacon, cooked, and shredded or cut into small pieces\\
Mozzarella cheese, shredded\\
Almonds, slivered\\
Sugar\\

To prepare the almonds, cook over medium heat in a frying pan with no liquid, stirring constantly, just until they begin to be a light brown color.  Sprinkle with sugar, and lower heat to low.  When the sugar begins to melt and the nuts begin to stick a little, turn off the heat, and continue stirring.

Dressing

1/6 red onion\\
½ c. sugar\\
1⅓ t. dry mustard\\
1⅓ t. salt\\
⅓ c. red wine vinegar\\
⅔ c. oil\\

Blend all ingredients together until well mixed.  Keeps for up to 4 weeks in the refrigerator.  If using at a later date, shake or stir with a spoon or fork to re-blend.



====Asian Beef Salad====

Ingredients:

Beef for broiling\\
Leaf lettuce, shredded\\
Baby spinach\\
Scallions, chopped\\
Red cabbage, finely sliced\\
Cashews or almonds\\
Mandarin oranges\\
Cilantro\\
Fried wonton strips\\
Cucumbers, cut into small cubes\\

Dressing

==Full Recipe of Dressing==
½ cup peanut butter\\
4 T. soy sauce\\
4 cloves garlic\\
¼ c. brown sugar\\
½ c. rice vinegar\\
½ bunch cilantro\\
Hot Asian chili sauce\\

==½ Recipe of Dressing==
¼ cup peanut butter\\
2 T. soy sauce\\
2 cloves garlic\\
2 T. brown sugar\\
¼ c. rice vinegar\\
¼ bunch cilantro\\
Hot Asian chili sauce\\

Add liquid ingredients to blender, then add all ingredients except cilantro.  Blend until well-mixed.  Add cilantro, and pulse a few times to chop cilantro and blend with other ingredients.


====Taco Salad====

Ground turkey, seasoned with taco seasoning\\
Lettuce\\
Corn\\
Black beans\\
Fritos\\
Cilantro\\
Cucumbers\\
Scallions\\
Olives\\
Tomatoes\\
Ranch or chipotle dressing\\


====Spinach and Tortellini Salad====

10 oz. package of baby spinach\\
1 cup cheese tortellini, cooked\\
½ pound bacon, cooked and cut into small pieces\\
1 bunch scallions, chopped\\
1 cup red cabbage, sliced thinly\\
1 cup cherry or grape tomatoes\\
Ranch or poppy seed dressing\\


====Bean and Corn Salad====

1 15 oz. can black beans, drained and rinsed\\
1 ½ cups corn\\
3 scallions, chopped\\
⅓ – ½ cup sweet onion, chopped\\
2-3 tomatoes, chopped\\
¼ cup cilantro leaves\\
Optional:  ½ avocado, chopped\\

Dressing

⅓ cup lime juice\\
½ cup olive oil\\
½ teaspoon salt\\
¼ - ½ teaspoon red pepper\\
½ tablespoon sugar\\


====Greek Salad====