Ingredients
4 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch white sugar
1 teaspoon chopped fresh parsley
1 teaspoon fresh lemon juice
2 cloves garlic, chopped
1 avocados - peeled, pitted, and cubed
4 cups mixed salad greens
1/2 cup sliced almonds
2 ounces feta cheese, crumbled
Directions
n a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper,
sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the
dressing.
Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced
almonds and feta cheese over the top.
VEGETABLE,GRAINS LEGUMES AND PASTA SALAD
INGREDIENTS
Ingredients on sale
4 CUPS GRAINS OR BEANS, SUCH AS COOKED QUINOA, BULGUR, WHEATBERRIES, OR
CANNED WHITE BEANS OR BLACK-EYED PEAS
3 CUPS RAW OR COOKED VEGETABLES, SUCH AS PEELED AND COARSELY GRATED
OR THINLY SLICED CARROTS; FINELY CHOPPED CELERY; PARTIALLY PEELED,
CHOPPED, AND SALTED SEEDLESS CUCUMBERS; HALVED OR QUARTERED CHERRY
TOMATOES; STEMMED, CORED, AND FINELY CHOPPED BELL P
1/2 CUP EXTRAS, SUCH AS SLIVERED OR SLICED ROASTED ALMONDS, COARSELY
CHOPPED PECANS, HULLED PUMPKIN SEEDS, DRIED DATES, DRIED APRICOTS,
CRUMBLED BLUE CHEESE, CRUMBLED GOAT CHEESE, GRATED PARMESAN CHEESE,
OLIVES, OR HEARTS OF PALM (OPTIONAL)
1/4 CUP FRESH CHOPPED HERBS, SUCH AS, PARSLEY, CILANTRO, OR MINT
DIRECTIONS
1. 1. Place all ingredients in a large bowl and toss to combine. Just
before serving, add dressing and toss to coat.
FRUIT SALAD
INGREDIENTS
US Customary - Metric
1 can (168ml) sweetened condensed milk
1 pack (250ml) all-purpose cream - - chilled
1 can (822g) fruit cocktail - - syrup drained
1 cup young coconut meat - - shredded into strips
1 bottle (12oz) kaong/ palm fruit (green) - -rinsed and drained
1 bottle (12oz) nata dec coco/coconut gel (red) - -rinsed and drained
1/2 cup cheese (Eden or Velveeta) - - cut into tiny cubes (optional)
INSTRUCTIONS
1. In a large bowl or container with a lid, combine and mix the sweetened
condensed milk and all-purpose cream.
2. Add the rest of the ingredients and give it a good toss until well combined.
3. Cover bowl with a cling wrap and chill for several hours before serving.
May also be frozen.
BOUND SALAD
Egg Salad
Ingredients:
6 pieces of hard boiled eggs, sliced in quarter
2 celery, finely chopped
1 onion finely chopped
1/2 cup mayonnaise
1/2 tsp of Parmesan cheese
salt
Procedure:
Egg Mix 2 finely chopped celery, 1 chopped onion, 1/2 Parmesan
cheese, 1/2 cup of Mayonnaise and a salt to taste thoroughly. Then
add your chopped eggs, blend it coarsely. It would be best over
your lettuce or your sandwich.
GELATIN SALAD
Gelatin Delight Salad
Dylan Dreyer
May. 8, 2017 at 6:30 AM
INGREDIENTS
!One 6-ounce package lime gelatin
2 cups boiling water
One 10-ounce can crushed pineapple
One 5-ounce can evaporated milk
One 8-ounce package regular cream cheese
One 7½-ounce jar marshmallow fluff
1 pint heavy cream, whipped
Mandarin orange segments
Maraschino cherries
Pineapple cubes
Preparation
1. Dissolve gelatin in boiling water. Stir well to fully dissolve the gelatin.
2. Pour a small amount in the bottom of an 8-cup mold. Let set in
refrigerator until thick enough to arrange designs in it. Place the orange
segments, cherries and pineapple cubes on top. Return to the refrigerator.
3. To remaining gelatin, add cream cheese and marshmallow fluff. Beat
until smooth. Add the evaporated milk and crushed pineapple and stir to
combine well. Refrigerate.
4. Once the first layer of gelatin has set to hold the fruit design and the
remaining mixture has cooled, whip the cream and fold it into cheese
mixture.
5. Gently place the cheese mixture on top of the first layer of gelatin. Chill
at least 6 hours before serving.
COMPOSED SALAD
INGREDIENTS:
1. 4 cups lettuce
2. 1 cup cooked ham
3. 1 cup cooked turkey
4. 8 pieces cooked bacon
5. 2 green onions
6. 4 hard-boiled eggs
7. 2 avocado
8. 1 cucumber
9. 1 cup grape tomatoes
10. 1/2 cup cheese blue or feta
PROCEDURE:
1. Chop all ingredients.
2. Compose ingredients beginning at one end of your platter by
placing a single ingredient in a line, followed by another
ingredient, repeat until salad has been composed as you wish.
3. Top with cheese in the center of the salad or provide on the side
of the salad if gluten or dairy allergies are of concern.
4. Serve with dressing option on the side. Favorite dressings for
our chopped salads are a simple oil and vinegar, vinaigrette,
honey mustard, and ranch or blue-cheese.
