Seafood
Salad
Submitted
by: Lady Lynda |
1 pound small shrimp, cooked
1 pound backfin crabmeat or imitation crabmeat
1/2 cup small black olives
2 ripe tomatoes, chopped
1/2 cup celery, chopped |
1/2 pound small shells pasta, cooked
and cooled
1/2 cup mayonnaise
1/2 cup plain yogurt
1 cup chili sauce |
|
Combine first 6 ingredients in a large bowl and toss. Chill
until ready to serve. Combine last 3 ingredients and whisk
together. Just before serving, place salad on individual serving
plates and scoop a desired amount of dressing on top of
salad. Toss and serve cold. Makes 4 servings. |
Almond Peach Chicken Salad
Submitted
by: Barbiel |
3 cups diced chicken
1 1/2 cups green grapes, halved
1 cup toasted almonds |
1 1/2 cups mayonnese or salald
dressing
1 cup sour cream
white pepper and salt to taste |
|
Combine sour cream and mayo, and add to diced chicken till
thourougly mixed. Add grapes, being careful not to smash them.
Then add almonds, salt and pepper, and refrigerate. Best when
served on a croissant. Serves 4. |
Orange and Onion Salad
Submitted
by: Barbiel |
6 large oranges
3 tablespoons red wine vinegar
6 tablespoons olive oil
1 teaspoon dried oregano |
1 red onion, thinly sliced
1 cup black olives
1/4 cup chopped fresh chives
ground black pepper to taste |
| Peel
the oranges and cut each one into 4 or 5 crosswise slices.
Transfer them to a shallow serving dish and sprinkle them with
the vinegar, olive oil, and oregano. Toss gently, cover, and
refrigerate for 30 minutes. Toss the oranges again, arrange the
sliced onion and black olives over them decoratively, sprinkle
with chives and grind on fresh pepper. Serves 6. |
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
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