South Pacific Salad
Submitted by:
LadyGenes |
Wontons:
1/4 cup coarsely chopped macadamia nuts, divided
4 (7 x 7 inch) egg roll wrappers, divided
4 teaspoons corn syrup, divided
1 teaspoon black sesame seeds, divided
Asian Dressing:
(recipe below) |
Salad:
1 medium carrot, peeled and cut into julienne strips
1/2 small red bell pepper, sliced into thin strips
1 can (11 ounces) mandarin oranges, drained
1 cup sugar snap peas
2 cups chopped cooked chicken
2 cups (3 ounces) European mix salad blend of lettuce and baby
greens
2 tablespoons low-fat sesame-ginger salad dressing |
Preheat oven to 375°F.
For Wontons, coarsely chop macadamia nuts. Place two egg roll
wrappers on cookie sheet. Drizzle 1 teaspoon corn syrup over
each wrapper; spread syrup evenly over entire surface. Sprinkle
each wrapper with 1 tablespoon nuts and 1/4 teaspoon sesame
seeds. Bake 10-12 minutes or until golden brown. Remove wontons
to a cooling rack. Cool completely. Repeat with remaining
wrappers.
For Salad, cut carrot into julienne strips then cut into
matchstick pieces. Slice bell pepper into thin strips. Place
carrot, bell pepper, oranges, peas, chicken and greens in large
mixing bowl. Drizzle with salad dressing. Toss to coat.
Place two wontons on medium plates, top each wonton with half of
the salad mixture. Top with remaining wontons. Serve immediately
with additional dressing, if desired.
Note: An Asian Dressing recipe for the salad if
desired:
Combine 1/3 cup rice vinegar, 3 tablespoons soy sauce, 2
teaspoons sugar, 1 pressed garlic clove, 1/4 teaspoon ground
ginger and 3/4 cup vegetable oil in a medium mixing bowl. Whisk
until blended. Refrigerate until ready to use. |
Mandarin Spinach Salad
Submitted by:
Praying Bear |
fresh spinach leaves, washed and patted dry
1 small can Mandarin orange slices, well drained
1 teaspoon freshly chopped chives
1/4 cup plain or seasoned croutons
raspberry vinegar |
|
Fill 2 salad plates with
spinach leaves. Divide the Mandarin orange slices and place on
top of the spinach leaves. Sprinkle half the chives over each
salad. Just before serving, sprinkle half the croutons over each
salad and drizzle with raspberry vinegar. |
Mini Ham and Cheese Rolls
Submitted by: BettyG |
2 tablespoons dried minced onion
1 tablespoon prepared mustard
2 tablespoons poppy seeds
1/2 cup butter, melted |
24 dinner rolls
1/2 pound chopped ham
1/2 pound thinly sliced Swiss cheese
fresh ground pepper (optional) to taste |
|
Preheat oven to 325°F (165°C). In a small mixing bowl, combine
onion flakes, mustard, poppy seeds and butter. Season with
pepper (optional). Split each dinner roll. Make a sandwich of
the ham and cheese and the dinner rolls. Arrange the sandwiches
on a baking sheet. Drizzle the poppy seed mixture over the
sandwiches. Bake for 20 minutes, or until cheese has melted.
Serve these sandwiches warm. |
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
|