SALADS

 

Lake Washington Salads:

 

Broccoli Luncheon Salad

Bruschetta with Chopped Tomato Salad

Carrot Salad

Chicken Salad

Country Style Cole Slaw

Cranberry Apricot Relish   

Cranberry Salad

East Channel Salad

Honey Lime Dressing

Jane’s Cranberry Salad

Lime Vinaigrette Salad with Blueberries

Mandarin Orange Salad

Orange Avocado Salad

Orange Dream Ambrosia

Oriental Slaw

Raspberry Tossed Salad

Savard Autumn Salad

Spinach Pear Salad

Strawberry Romaine Salad

Tortellini with Peppers and Pine Nuts

Wilted Salad with Bacon Dressing

 

 

 

Broccoli Luncheon Salad

 

2 pounds broccoli, steamed lightly and cut into bite-  

    sized pieces

¼ cup purple onion cut in thin slices

1 cup raisins

10 strips bacon, fried crisp and crumbled

1 cup salted sunflower seeds

½ cup celery (optional)

1 cup cherry tomatoes, halved (optional)

2 cups cooked chicken, cubed (optional)

 

Combine broccoli, onion, raisins and bacon with dressing.  Stir until ingredients are well-coated.  Just before serving add sunflower seeds and mix again.  Double the dressing recipe if chicken is added.  Serves 8.

 

Dressing:

 

½ cup mayonnaise

2 t. sugar

1 T. white wine vinegar

 

Mix ingredients together.

 

~Anna and Julie

 

Bruschetta with Chopped Tomato Salad

 

2 cups roma tomatoes, chopped

1 cup red bell pepper chopped

1 cup yellow bell pepper, chopped

1 cup purple onion, chopped

2 t. capers

3 T. fresh basil, chopped

1 T. balsamic vinegar

2 t. lemon juice

pepper, to taste

1 clove garlic, minced

1 t. dried oregano

 

In a large bowl, mix and toss the ingredients above.  Cover and refrigerate for 1 hour.  To serve: rub garlic clove over toasted bread or crackers.  Spoon mixture on top of each piece.  Makes 20 servings.

 

~Helene

 

Carrot Salad

Little Julie’s favorite!

 

1-2 cucumbers
3 medium plum tomatoes
1 bag of carrots, chopped
1 red onion (optional)
1/2 cup pitted black Greek olives (Kalamata)
3 tablespoons finely chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
2 tablespoons seasoned rice wine vinegar
    (or 1 rice vinegar and 1 wine vinegar)
salt and pepper


Peel the cucumber and cut lengthwise.  Scrape seeds out for a less watered down taste and cut into bite size.  Cut the tomatoes in half and core them, too, cutting remaining shell into strips.  Measure the oil & vinegar into a cup and stir, and then place everything in a large bowl and toss.

 

~Margaret

Chicken Salad

 

2 whole chicken breasts – bake or simmer in broth and dice into bite size

1 head lettuce, shredded

4 green onions, chopped

4 T. toasted blanched almonds, chopped

2 oz. Maifun (rice noodles)

 

Fry small amounts of the rice noodles at a time in ½ inch hot oil.  Drain on paper towels.  Add to salad just before serving.

 

Dressing for Chicken salad:

 

2 T. toasted sesame seeds

1 t. salt

1 t. MSG (optional)

2 t. black pepper

2 T. sugar

3 T. rice vinegar

 

~Mother

 

Country Style Cole Slaw

 

½ cup mayonnaise

2 T. sugar

2 T. cider vinegar

¾ t. salt

¼ t. dry mustard

1/8 t. celery seeds

4 cups coarsely shredded cabbage

¾ cup coarsely shredded carrots

½ cup diced green pepper

2 T. sliced green onions.

 

In medium bowl stir together first six ingredients.  Add remaining ingredients to coat well.  Cover and chill for at least two hours.

 

~Helene

Cranberry Apricot Relish

 

1 pound (4 cups cranberries)

2 cups dried apricots

1 cup seedless, golden raisins

1 T. grated orange rind

½ t. ground ginger

2 ½ cups water

1 cup sugar

 

Combine all ingredients but the sugar.  Boil for 10 minutes.  Add sugar.  Store in refrigerator. 

 

~Mother

Cranberry Salad

Bob’s favorite on Christmas!

 

1 small package cherry jello

½ cup hot water

¾ cup sugar

1 T. lemon juice

1 cup pineapple juice (or less- even ½ cup)

1 cup raw cranberries, ground fine

1 orange, ground fine, peel and all

1 cup drained, crushed pineapple

1 cup celery, chopped

½ cup chopped pecans

 

Dissolve jello in hot water. Add sugar, lemon, and pineapple juice. Shoot for 2 cups liquid, total. Stir to dissolve. Chill till partially thickened. Add remaining ingredients. Pour into a mold – better to just do a bowl.

~Mother

 

East Channel Salad

 

2 T. olive oil

1 clove garlic, crushed

2 tomatoes, cut up

1 large head romaine lettuce

4 green onions, chopped

¼ cup grated Parmesan cheese

½ pound bacon, cooked and crumbled

 

Put salad oil and garlic in bottom of salad bowl and stir.  Add tomatoes and stir.  Break lettuce into the bowl, and add green onions, cheese and bacon.  Do not mix.  Refrigerate for several hours.  Pour dressing over salad and toss just before serving.  For variation, instead of bacon, substitute ½ pound shrimp, or ¼ pound diced dry salami and ¼ pound Provolone cheese.

 

Dressing:

 

1/3 cup olive oil

juice of one lemon

freshly ground pepper

½ t. oregano

 

Combine and chill well.

 

~Julie

 

Honey Lime Dressing

Good on all types of fruit salad.

 

½ cup sugar

1 t. dry mustard

1 t. paprika

1 t. celery seed

¼ t. salt

1/3 cup honey

½ t. grated lime peel

1/3 cup lime juice

1 cup oil

 

Mix dry ingredients.  Add honey, lime peel and juice.  Slowly add oil, beating constantly with electric mixer or blender until thick.

 

~Mother

Jane’s Cranberry Salad

Bob’s favorite on Christmas!

 

1 small package cherry jello

½ cup hot water

¾ cup sugar

1 T. lemon juice

1 cup pineapple juice (or less- even ½ cup)

1 cup raw cranberries, ground fine

1 orange, ground fine, peel and all

1 cup drained, crushed pineapple

1 cup celery, chopped

½ cup chopped pecans

 

Dissolve jello in hot water. Add sugar, lemon, and pineapple juice. Shoot for 2 cups liquid, total. Stir to dissolve. Chill till partially thickened. Add remaining ingredients. Pour into a mold – better to just do a bowl.

~Mother

 

Line Vinaigrette Salad with Blueberries

Mother would love this one!

 

Dressing:

 

8 cloves garlic

2 T. Dijon mustard

1 t. salt and pepper

½ cup lime juice

¼ cup brown sugar

¼ cup honey

¼ cup white balsamic vinegar

 

Add olive oil a little at a time (start with 1/8 cup) until it make a salad dressing consistency, about ¼ cup. 

 

Nuts for Salad:

 

1 pound pecans

¼ pound butter

¾  cup brown sugar

salt and pepper

½ T. cayenne

¾ t. Worcestershire sauce

Toss mixture with nuts and cook at 400 degrees for ten minutes or less

 

~Margaret

 

Mandarin Orange Salad

 

Break up lettuce (romaine)

Cut celery, green onion, parsley

 

Put 2 T. sugar in frying pan with 1 – 2 oz. slivered almonds.  Heat and stir until nuts get light brown and coated.  Cool nuts.  Breakup and put on top of greens with 1 can mandarin oranges and dressing.  Serves 6

 

Dressing:

 

¼ t. salt

2 T sugar

2 T. white vinegar

¼ cup oil

dash Tabasco

fresh pepper

 

~Mother

 

Orange Avocado Salad

 

1 medium head of lettuce, torn

1 small cucumber, sliced thin

2 oranges peeled, sectioned and cut into small pieces

2 green onions

1 avocado, thinly sliced

 

Dressing:

½ t. grated orange peel

¼ cup frozen orange juice concentrate

½ cup salad oil

2 T. sugar

2 T red wine vinegar

¼ t. salt

 

Toss salad with dressing.  Serve at once.

 

~Margaret

 

Orange Dream Ambrosia

 

1 package small marshmallows

2-3 large cans pineapple chunks

3 large cans orange sections

1 package coconut

½ cup slivered almonds

1 pint whipping cream

Combine ingredients – fold in whipping cream.  Place in refrigerator 12 – 24 hours before serving.  Dot with maraschino cherries or dates when serving. 

 

~Mother

 

Oriental Slaw

 

1 head cabbage, chopped

8 green onions with tops, chopped

½ cup slivered almonds, browned

½ cup sesame seeds, toasted

2 packages ramen-type noodles, crumbled (discard sauce packet)

 

Mix cabbage and onions together.  Add dressing and marinate several hours or overnight.  Toss in almonds, sesame seeds, and noodles at the last minute.  Shrimp or chicken can be added.  Serves 6.

 

Dressing:

 

2 T. sugar

1-1/2 t. pepper

¾ cup salad oil

6 T. rice vinegar

pinch garlic powder

 

Blend well.

 

~Julie

 

Raspberry Tossed Salad

 

4 cups torn read leaf lettuce

1 package spring mix salad greens (5 oz.)

1 cup fresh raspberries

1 cup sliced mushrooms

½ cup julienned red onion

¼ cup crumbled feta or blue cheese

¼ cup pecan halves, toasted

1 T. 100 % raspberry fruit spread, melted

1 T. raspberry vinegar

2 T. canola oil

1/8 t. salt

dash pepper

 

In a salad bowl combine the first seven ingredients.  In a jar with a tight fitting lid, combine the fruit spread, vinegar, oil, salt, and pepper and shake well.  Pour over salad and toss gently to coat.

 

~Helene

 

Savard Autumn Salad

 

1 head of Romaine and Boston lettuce

1 cup chopped apples

1/2 cup sugared pecans degree oven about 6 minutes, or until fragrant)

1/2 cup blue cheese, crumbled

Cut the Romaine; tear the Boston lettuce into bite size pieces) or 1 bag mixed spring greens. Put 2 T. sugar in frying pan with 1 – 2 oz. pecan pieces.  Heat and stir until nuts get light brown and coated.  Cool nuts.   Any combination of greens will do.  Combine lettuce with apples, pecans, and blue cheese in a large salad bowl.  Toss with dressing.

Dressing:

1/2 cup red wine vinegar

3/4 cup sugar

2 cloves garlic, minced

½ t. salt

½ t. paprika

¼ t. ground white pepper

1 cup extra virgin olive oil

 

Pour dressing over salad and toss.  Dressing may be refrigerated for up to one week.  Serves 12.

 

~Joan

 

Spinach Pear Salad

 

10 oz. spinach

2 medium pears, peeled and cut in wedges

¼ cup golden raisins

¼ cup blanched slivered almonds

 

Dressing (mix in blender):

½ cup olive oil

2 T. cider vinegar

1 T. grated Parmesan

1 t. salt

½ t. Worcestershire

¼ small onion

¼ t. @ sugar, dry mustard, basil, oregano, pepper

 

Toss and serve.

 

~Mother

 

Strawberry Romaine Salad

 

1 head of romaine and Boston lettuce

1 pint strawberries, sliced

1 cup Monterrey Jack cheese, shredded

1/2 cup toasted walnuts (toast on cookie sheet in 350

    degree oven about 6 minutes, or until fragrant)

1/2 cup Feta cheese, crumbled (optional)

Cut the romaine; tear the Boston into bite size pieces) or 1 bag mixed spring greens.  Any combination of greens will do.  Combine lettuce with strawberries, cheese and walnuts in a large salad bowl.  Toss with dressing.

Dressing: (Blend together)

1/2 cup red wine vinegar (or cider vinegar)

3/4 cup sugar

1 teaspoon garlic, minced

½ t. salt

½ t. paprika

¼ t. ground white pepper

1 cup extra virgin olive oil

 

Pour dressing over salad and toss.  Dressing may be refrigerated for up to one week.  Serves 12.

                                               

~Margaret

 

Tortellini with Peppers and Pine Nuts

 

½ cup plus 2 T. vinaigrette

½ cup plus 2 T. light olive oil

1 t. dried basil or ¼ cup basil leaves, washed, dried and finely chopped

1-pound tortellini

¼ cup pine nuts, toasted to a light brown

½ cup fresh parsley, finely chopped

½ red bell pepper, cored and cut into ½ inch diamonds

1 green bell pepper, cored and cut into ½ inch diamonds

½ cup Romano cheese, freshly grated

salt and freshly cracked black pepper

½ cup green onions, sliced thinly on the diagonal

 

In a large bowl, whisk together vinaigrette, olive oil and basil Cook tortellini and drain well.  Toss immediately with dressing and cool to room temperature.  When cool, fold in pine nuts, parsley, red and green peppers, and cheese.  Season with salt and pepper to taste.  If not using within an hour, refrigerate.  When ready to serve, bring the salad to room temperature, spoon into a shallow serving dish, and top with green onions. 

 

~Julie

 

Wilted Salad with Bacon Dressing

 

1 quart torn Romaine or spinach

4 slices bacon

¼ cup wine vinegar

¼ cup sugar

salt and pepper to taste

1 hard-cooked egg, chopped

 

Tear lettuce into a bowl.  Cut bacon into pieces and fry until crisp.  Sprinkle over lettuce.  Add vinegar, sugar, salt and pepper to bacon drippings.  Bring to a boil, stirring constantly.   (Be careful oil is not too hot when adding vinegar).  Pour immediately over lettuce or spinach.  Toss lightly.  Sprinkle hard cooked egg on top.  Serve immediately. 

 

~Mother