Spaghetti Salad

July 2, 2008 | Posted by Lorena as Salad Recipe at 11:36 am | Comments »

spaghetti salad

When budget (and time) is tight, serve this simple, filling and frugal spaghetti salad. It’s low in fat, too, so great for those on a diet!

Ingredients

1 package (16 ounces) dry spaghetti, uncooked
2 cans (14.5 ounce size) diced tomatoes, drained
1 jar (12 ounce size) chopped olive salad or tapenade, with red wine vinegar marinade, undrained

What’s next

Cook pasta according to package directions; drain. Rinse with cold water. Place in large bowl.
Add tomatoes and olive salad; mix lightly. Refrigerate 2 hours, or until chilled. Toss before serving.

Three Bean Salad

June 29, 2008 | Posted by Lorena as Salad Recipe at 10:44 pm | Comments »

salad

A quintessential picnic dish for your fourth of July celebration.

Ingredients

1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 Tbsp fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

What’s next

1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Serves 4 to 8.

Kimchi

May 31, 2008 | Posted by Lorena as Appetizer Recipes, For the Grill, Recipe, Salad Recipe at 12:01 am | (3) Comments »

Kimchi is a traditional Korean dish of pickled cabbage. The cold, sour flavor is a great accompanment to grilled meats. Recent research has linked regular consumption to lower incidents of heart disease and cancer.

Ingredients

3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

Asian vinaigrette

March 28, 2008 | Posted by Lorena as Appetizer Recipes, Recipe, Salad Recipe, Vegetable Recipes, Weight Watchers Recipe & Handy Info at 9:29 am | (4) Comments »

An Asian vinaigrette has that perfect combination of tartness and sweetness — for a lot of flavor, with little fat. Just mix the following.

Ingredients:
5 tablespoons oil
2 tablespoons rice vinegar
2 teaspoons light soy sauce
1 teaspoon sugar
3 drops sesame oil
1/8 teaspoon freshly ground white pepper (or to taste)

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Homemade mayonnaise

March 27, 2008 | Posted by Lorena as Recipe, Salad Recipe at 10:02 am | (1) Comment »

The difference in the flavor of homemade mayonnaise and the storebought variety is so great that you’ll know that the extra work was worth it. (Although with a food processor, it’s still very convenient.) Perfect for salads.

Ingredients2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water

What’s next
Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

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