randyd@orca.UUCP (Randy Dietrich) (06/29/84)
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The following are a couple of our favorite "main dish" salads.
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Tandori Salad (about 4 servings)
1 medium Pineapple or
1 large can pineapple
1 1/2 cups shreadded cooked chicken
(or turkey)
1 large red apple
Tandori dressing (see below)
Directions (are you ready ?):
Cut up pineapple.
Cut up apple.
Mix pineapple, apple and chicken.
Pour on dressing.
Tandori Dressing:
Mix the following unitl smooth:
1 cup (8 oz) lemon flavored yogurt
2 Tbsp Chutney
1/2 tsp dried mint flakes
1/4 tsp coriander
Even though the combination of mint, coriander and lemon yogurt
sounds a bit strange, try it, I think you will like it.
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Garden Pasta Salad
(from Better Homes and Gardens "Meals for One or Two" pg 56)
1/2 cup pepperoni or, salami cut in small pieces
1 medium tomato, peeled and chopped
1/4 cup cucumber, chopped
1/4 cup green pepper, chopped
1 slice onion, chopped
1 Tbsp snipped parsley
1/4 cup feta cheese, crumbled
3 oz spaghetti or fettucini, broken
Fresh herb dressing (see below)
Directions:
Cook pasta and rinse under running cold water until chilled.
Plop drained pasta into a salad bowl. Combine everything else
and plop it on top of the pasta. Toss the whole thing a bit.
Fresh herb dressing:
Shake together in a jar:
1/4 cup salad oil
3 Tbsp dry white wine
2 Tbsp lemon juice
2 tsp fresh basil (1/2 tsp dry)
1/4 tsp salt
1/8 tsp ground pepper
2 dashes pepper sauce.
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Randy Dietrich
Engineering Computing Systems
Tektronix Inc.
Wilsonville, Oregon, USA
UUCP: ...!{ucbvax or decvax}!tektronix!tekecs!randyd (ignore return address)
CSNET: tekecs!randyd @ tektronix
ARPA: tekecs!randyd.tektronix @ rand-relayed@mtxinu.UUCP (Ed Gould) (06/07/85)
In article <485@hou2g.UUCP> adw@hou2g.UUCP (A.WILLIAMS) writes: > >Does anyone have any dishes that they cook only in the summer as light >meals. It's kind of hard to eat a lot of hot meals during the summer >months. Are there any salad recipes out there that can be eaten as >the entire meal? I like to take lettuce (usually Romaine or butter), an assortment of veggies - carrots, green onions (scalions), broccoli, cauliflower, zucchini, radishes, etc. (choose some or all) - and add either canned tuna (I prefer Albacore or "solid white") or baby shrimp. For dressing, I either use a sour cream-based blue cheese or a jar of marinated artichoke harts - marinade and all - plus vinegar if that taste is desired. Feta cheese goes well with the artichoke dressing, too. Put it all in a large wooden bowl and toss. -- Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed +1 415 644 0146