Salads Online

• 2 teaspoons Dijon mustard
• 2 tablespoons wine vinegar
• 11/2 teaspoons salt
• 2 cloves garlic, peeled and finely chopped
• 9oml/3floz olive oil
• 9oml 3floz groundnut or vegetable oil
• freshly ground black pepper to taste
• 1 teaspoon chopped fresh thyme, or1/2 teaspoon dried
• 9oog /2lb green beans
• 2 green peppers
• 4 celery sticks
• 28og 1002 cherry tomatoes
• 3 x 2oo-g/7-oz cans tuna, drained
• 1 x 6o-g/2 1/2oz can anchovies, drained
• 10 stuffed green olives
• 10 black olives, stoned
• 1 large or 2 small red onions, peeled and very finely sliced
• 2 tablespoons chopped basil
• 5 tablespoons finely chopped parsley
• 4og/1 1/20z spring onions, finely chopped
• 6 hard-boiled eggs, quartered

1. Combine the mustard, vinegar, salt, garlic, olive oil, groundnut or vegetable oil, pepper and thyme in a bowl to make the dressing. Beat until well blended, then set aside.
2. Pick over the beans and break into 3.5-cm/1 1/2-in lengths. Place them in a saucepan and cook in salted water until crisp but tender. Run under cold water and drain in a colander, then set aside.
3. Remove the cores, seeds and white membranes from the green peppers. Cut the peppers into thin rounds and set aside. Trim the celery stalks, cut crossways into thin slices and set aside.
4. In a large salad bowl make a more or less symmetrical pattern of the green beans, peppers, celery and tomatoes. Flake the tuna and add to the bowl. Arrange the anchovies on top and scatter the olives over the salad.
5. Scatter the onion slices over the salad and sprinkle with basil, parsley and spring onions. Pour over the dressing and top with the hard-boiled eggs.

Low-Fat Chile Pasta Salad

4 ounces bow tie pasta
1/2 cup nonfat plain yogurt
1 tablespoon Dijon-style prepared mustard
1/2 teaspoon salt
1 green jalapeno chili pepper, chopped
4 medium tomatoes, peeled, seeded and chopped
2 scallions, sliced
1 clove garlic, crushed

Cook pasta and drain. Rinse with cold water; drain. Mix pasta with yogurt, mustard, salt, jalapeno chili, tomatoes, onion and garlic. Cover and refrigerate about 2 hours or until chilled.

Ingredients:

2 large, crisp head romaine lettuce
2 large cloves garlic
1/2 teaspoon salt
9 tablespoons olive oil
2 cups French bread cubes
2 eggs
Freshly ground black pepper
Juice of 1 lemon
Worcestershire sauce
1/4 cup freshly grated Parmesan cheese.

Procedure:
For each serving select 6-8 whole leaves of romaine 3-7 inches long. Wash and dry very well. Refrigerate until needed. Put garlic through press and mix with 1/4 teaspoon of salt (1/2 of the total salt called for) and 3 tbls. of olive oil. Let sit for 10 minutes. Strain into a saute pan. Heat and add bread cubes, toss until coated and slightly browned. Remove from pan.
Coddle eggs: Boil for one minute.
Put romaine into bowl, and pour 4 tablespoons of olive oil over lettuce, toss. Add 1/4 teaspoon salt, 8 grinds of pepper and the rest of the olive oil and toss again. Add lemon juice, 6 drops of Worcestershire sauce and coddled eggs, toss. Add cheese and toss, then add croutons and toss.

Ingredients:
1 (16 ounce) package macaroni
1/2 cup mayonnaise
1 cup cucumber - peeled, seeded and chopped
1 tablespoon dried minced onion
1 cup diced ham
1 cup shredded Cheddar cheese
3 tablespoons olive oil
3 tablespoons white wine vinegar
salt and pepper to taste

Procedure:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, mayonnaise and mix well. Stir in cucumber, onion, ham and cheese. Mix well. Drizzle oil and vinegar over top and toss. Refrigerate for at least 4 hours.

Ingredients:
1 lb. of your favorite pasta, cooked, drained and cooled
8 oz. (one cup) shredded or chunked, cooked chicken
2 handfuls of fresh baby spinach
Dressing:
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 bunch green onions, diced/chopped
1 bunch fresh basil, diced/chopped
Salt
Pepper
Parmesan cheese

Procedure:
Combine dressing ingredients in a small bowl and stir to mix. Toss together with pasta, chicken and spinach. Allow to rest for at least two hours before service.

Ingredients:
1 medium eggplant, peeled and chopped
1/2 cup lightly salted water
1 1/2 cups plain regular or low-fat yogurt
1 small bunch green onions, diced
1/2 bunch cilantro, diced
1 teaspoon ground black pepper
salt to taste
1/4 teaspoon paprika
1 piece charcoal
1 - 5×5 inch piece aluminum foil
1 tablespoon margarine or shortening

Procedure:
In a pot over medium heat, add the eggplant and water; cook until tender and the water evaporates. Mash the eggplant so no large chunks remain. Allow to cool completely. In a large bowl, add the yogurt, mashed eggplant, green onions, cilantro, pepper and salt; mix well. To smoke the salad, heat the charcoal over open flame until gray and reddish in color. Place the piece of foil in the eggplant salad (make room in the center for the foil). Place the hot charcoal on the piece of foil in the bowl. Add the margarine on top of the charcoal and cover salad bowl immediately. Allow to smoke for 10 minutes; remove charcoal. Chill the salad in the refrigerator and garnish with fresh chopped cilantro and a sprinkle of paprika.

Ingredients:
1 Pkg. frozen vegetarian bacon, thawed and chopped
1 tablespoon flour
1/4 cup of sugar
1/3 cup of white vinegar
2/3 cup of hot water
2 pounds of white potatoes, boiled for 25 minutes, covered until just tender
8 to 10 green onions, finely chopped (1 cup)
1/2 teaspoon of salt
1/8 teaspoon ground black pepper

Procedure:
In a non-stick skillet cook bacon over low heat, stirring constantly for about 8 minutes or until crispy. Add flour and stir for about one minute. Combine sugar, vinegar, hot water and add to bacon mixture. Cook, stirring constantly, until sauce thickens. Drain potatoes well, cool, peel and slice. Add to the sauce along with the onion, salt and pepper. Serve warm or chilled.

Ingredients:
2 cups diced cooked chicken
1/4 cup mango chutney
1 small golden delicious or gala apple, cored and finely diced
1/4 cup finely diced celery
1/4 cup finely diced red onion
1/4 - 1/3 cup low-fat mayonnaise
Salt and pepper for seasoning

Procedure:
Mix all ingredients together. Season to taste with salt and pepper. Use as a sandwich filling or serve on top of a bed of greens.

Ingredients:
7 ounces Box elbow macaroni, cooked
2 Ribs celery minced fine
1 tablespoon Dry minced onion
1/3 cup Diced sweet pickles
1 1/2 cups Miracle whip
1/2 cup Kraft mayonaise
1/4 teaspoon Black pepper
1/4 teaspoon Dry mustard
1 teaspoon Sugar
Salt to taste

Procedure:
Combine everything just as listed. Refrigerate salad tightly covered several hours before serving.

Ingredients:
2-3 cucumbers, sliced
2 teaspoons salt
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon paprika
1/4 teaspoon white pepper
1/2 clove garlic, minced
4 fresh green onions, diced
1 cup thick sour cream
1/4 teaspoon paprika

Procedure:
Slice cucumbers thinly into bowl; sprinkle with salt, mix. Set aside for 1 hour. Mix vinegar, water, sugar, paprika, white pepper and garlic, and set aside. Squeeze liquid from cucumber slices a few at a time, and place into bowl. Discard liquid. Add vinegar mixture, green onions, and sour cream. Mix and sprinkle additional paprika over top. Chill for 1-2 hours.