Picnic
Salad
Submitted
by: Grammajan |
2 cups
cooked chicken, diced
3/4 cup canned corn, drained
1/4 lb small mushrooms, wiped clean and thinly
sliced.
1 large avocado, peeled pitted and chopped.
2 peaches peeled pitted and chopped (optional) |
2 cups of
cooked long grain rice
2 shallots finely chopped or a spring onion
1 tablespoon of fresh parsley chopped finely or
just in small sprigs (to personal taste)
pepper and salt to taste |
Place all
ingredients in a large bowl then make dressing
listed below. Serve with Picnic Salad Dressing
Picnic
Salad Dressing
3/4 cup
mayonnaise
1/4 cup of half and half or light cream
1 tablespoon of lemon juice
(if using apple add
this to the apple and leave out of dressing)
2 teaspoons of curry powder
1 teaspoon
of salt
1/2 teaspoon of black pepper
pinch of cayenne pepper
Beat
mayonnaise, half and half (or cream) and lemon
juice with a wooden spoon. Add the curry powder,
salt, pepper and cayenne and stir well to blend.
Add to all the salad ingredients and chill in
refrigerator for at least one hour before
serving, tossing occasionally to make sure
everything is covered equally.
Note: You may substitute:
2 peaches peeled pitted and chopped for
1 apple peeled and chopped and covered with lemon juice to keep
whit.
2 cups of
cooked long grain rice for cold cooked diced
potatoes. |
Carrot and Ginger Salad
Submitted
by: Barbiel |
1 lb carrots, grated
3 scallions, green and white parts, thinly sliced
1-inch piece of fresh ginger, grated |
6 tablespoon sesame or
extra-virgin Olive oil
juice of 1 lime
salt and freshly ground pepper to taste |
|
Combine all ingredients
in a serving bowl and stir to thoroughly combine. Serve chilled
or at room temperature. Makes 4 - 6 servings. |
Spinach
Salad
Submitted
by: Roze |
2 1-pound
bags spinach
1 can water chestnuts, drained
4-6 hard boiled eggs, sliced
1 pound bacon, fried and broken into pieces
(or add bacon bits to taste)
1 medium onion, diced
1 teaspoon of salt |
1/4 cup vinegar
1 cup oil
1/3 cup ketchup
1 teaspoon worstershire sauce
1 cup sugar or 12 packets sugar substitute
1 cup roasted slivered almonds
1/4 cup roasted slivered sesame seeds |
| Mix
ketchup, worstershire sauce, sugar, vinegar, oil,
and salt together to make the dressing.
Empty bags of spinach into a large salad bowl and
add hard boiled eggs, water chestnuts, onion,
bacon pieces or bacon bits, roasted slivered
almonds, and roasted slivered seeasame seeds.
Combine the salad mixture and dressing together. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|