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    by Published on 04-28-2011 11:10 AM

    Pasta Salad (4th Annual Last Cache Bashe of Summer)
    By hollora

    1 box of spinach pasta (I used curly), diced onions, diced peppers, some garlic, hand cut up tomatoes, 1 can of black beans (rinsed), 1 can of red kidney beans (rinsed) and a bottle of Hannaford Italian Dressing. All tossed in a 1 Gallon heavy duty zip top plastic bag. The vegetable quantity is to taste and looks.
    by Published on 04-28-2011 11:09 AM

    Low Carb Cauliflower “Potato” Salad (4th Annual Last Cache Bashe of Summer)
    By Mainelyroses

    You can make this recipe using the same kinds of dressing, spices, etc, that you'd use to make potato salad - in fact, adjusting it to your own taste is important to the success of this dish. My biggest tip, though, is if you really want it to have the consistency of potato salad, order some Carb Counters Instant Mashers. You don't have to use much, but it creates the starchy consistency of potato salad. The salad is still very good without it, though.
    INGREDIENTS:
    · 1 medium head cauliflower (about 4 cups/1 quart florets)
    · 2 hard-boiled eggs
    · 1 medium stalk celery, minced (including leaves)
    · ½ cup chopped green pepper
    · 2 green onions, chopped (green and white parts)
    · 3 tablespoons Carb Counters Instant Mashers (optional)
    · 1/3 cup mayonnaise
    · 1 tablespoon prepared mustard (brown or yellow)
    · 1 teaspoon lemon juice
    · ¼ teaspoon garlic powder
    · ¼ teaspoon onion powder
    · 1-2 drops hot sauce or a pinch of cayenne pepper (optional)
    · 1-2 teaspoons worth sugar substitute
    · 2 tablespoons sugar-free pickle relish or dill relish, or chopped sugar-free pickle
    · Salt and pepper
    · Fresh herbs (optional, but good - see below)
    PREPARATION:
    1) Break or chop the cauliflower into smallish florets. If they are too big, they're difficult to cook so that they have the right "bite" and flavor - the outside tends to overcook.
    2) Microwave florets in a covered container with a small amount of water, or steam on the stove.
    I've never tried boiling, but cauliflower tends to hold on to water, so I'm a little skeptical. You want them to be fork-tender (a fork slips in easily), but not overcooked (avoiding the stronger smell and flavor which develops with longer cooking).
    3) Drain and put into a medium bowl. Chop the egg and add. Toss with salt and pepper. I like quite a bit of pepper, and it does seem to take a surprising amount of salt, but this would be to taste. Sprinkle in the Carb Counter Instant Mashers if you're using them, and toss again.
    4) Mix the ingredients for the dressing (mayo, lemon juice, spices, etc.). Taste for the balance of flavors you like. Mix the chopped vegetables and the dressing into the cauliflower and egg mixture. Add chopped fresh herbs if you wish - chives, dill, or parsley work well, but I've even used mint for something different. Garnish with the herb, or sprinkle with paprika. Chill.
    Makes 8 servings.
    by Published on 04-28-2011 11:09 AM

    Basic Green Salad - Eustis Way (2nd Annual Get Useless In Eustis Event)
    benandtina

    Mixed greens, 3 apples (diced and soaked in lemon juice), 12 ounces crumbled feta, 1 quart strawberries (quartered), 2 cups of walnuts.
    Dressing:
    Mix 1/2 cup white sugar, 1/2 cup lemon juice, 2 tsps diced onion (I used chopped frozen onion), 1 tsp Dijon mustard and 1/2 tsp salt in the blender. Then add 2/3 cup vegetable oil and mix some more until it becomes creamy. Then I poured it in to a salad dressing carafe, added 1 tblsp poppy seeds and mixed it up some more.
    by Published on 04-28-2011 11:08 AM

    (This may also be used as a dessert!)

    1 can (20oz) unsweetened, undrained crushed pineapple
    3 tbls sugar
    1 pkg (6 oz) orange flavored gelatin
    2 cups buttermilk
    1 carton (8 oz) Cool Whip, thawed
    1 cup chopped walnuts.

    In a saucepan combine pineapple and sugar, bring to a boil, stirring occasionally. When mixture boils, immediately add gelatin and stir until dissolved. Remove from the heat and cool slightly.

    Stir in buttermilk and chill until partially set. Fold in whipped topping and nuts. If necessary, chill until mixture mounds slightly. Pour into a lightly oiled 8-½ cup mold. Chill overnight.