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DesertRose 
Posted: 10-Sep-2004, 07:21 PM
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Artichoke-Mushroom Toss

1 pkg (1 oz) Italian salad dressing (follow directions)
1 can (14 oz) artichoke hearts
3/4 cup black olives
1/2 pound of fresh mushrooms........sliced

mix and pour Italian dressing on all the above and refridgerate for 24 hours.

head of lettuce..........your choice
1/2 lb of spinach

When ready to serve put greens in bag and pour marinated mix with greens and shake.



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DesertRose 
Posted: 11-Sep-2004, 12:05 AM
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Layered Salad

1st layer........Romaine lettuce bottom layer
2nd layer.......diced cucumber, romaine lettuce
3rd layer........radishes, bell peper, romaine lettuce
4th layer.........tomatoes, onions, romaine lettuce
5th layer.........marinated mushrooms, artichoke hearts, romaine lettuce
6th layer.........sharp chedder cheese

Olive oil and vinegar dressing or Italian dressing of your choice.
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Shadows 
Posted: 11-Sep-2004, 08:45 AM
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Recipe Name: SALAD "AL GORGONZOLA"
Category: SALAD
Serves: 4

3 oz. Gorgonzola cheese (1/2 cup)
1/3 cup each mayonnaise and sour cream
6 cups fresh spinach or other salad greens
1 cup halved seedless grapes
1/2 cup sliced celery
1/4 cup sliced red onion
3 tables chopped walnuts
Alternate vinaigrette dressing
1/2 cup olive oil
3 tables wine vinegar
4 tables gorgonzola
1/2 teaspo Dijon mustard Black Pepper

1. In a small bowl, combine gorgonzola cheese, mayonnaise
and sour cream. Cover and chill.

2. Just before serving, toss together spinach, grapes, celery,
onion and walnuts.
Serve with chilled dressing.

Serves about 4

Alternate vinaigrette dressing

Mix ingredients and add to salad greens. Toss and sprinkle with
fresh cracked pepper


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Shadows 
Posted: 11-Sep-2004, 08:47 AM
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Recipe Name: SHADOW'S BEST POTATO SALAD
Category: SALAD
Serves: 6

SOURCE SHADOWS

6 large potato Boiled cut into chunks
1 small onion chopped fine
1 rib celery chopped fine

Honey Mustard :

1/2 C. Grey Poupon Mustard , yellow mustard
may be used for milder version.
1/4 C. Honey
1/4 C. Light Corn Syrup or to taste
1/4 C. Mayonnaise

Boil potatoes with jackets on. Remove and allow to cool until they can be handled. Cut into large chunks and place in a large bowl with the chopped onion and celery.
Mix well with the honey mustard and chill for several hours before serving.

Honey Mustard:

Blend all together until completely smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be to your taste, more for sweeter, less for pungent.
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Shadows 
Posted: 11-Sep-2004, 08:49 AM
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Recipe Name: SHRIMP SALAD
Category: SALADS
Serves: 6

SOURCE ROY'S PLACE

1 Pound Shrimp, cooked
1/3 Cup Sweet Pickle Relish, drained
1/2 Cup Heavy Mayonnaise
Black Pepper,fresh ground to taste
1/4 Green Pepper, chopped fine
1/2 stalk Celery, Chopped fine

Drain shrimp of any excess moisture by squeezing in paper towels. In a large mixing bowl, combine shrimp,green pepper and celery, and drained sweet relish. Blend well. Add mayo slowly in small amounts until the salad reaches the consistency you like. Add a few grinds of coarse black pepper, to taste . Blend and refrigerate for at least one hour before serving.
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DesertRose 
Posted: 11-Sep-2004, 08:51 AM
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Shadows! Where are earth do you get gorgonzola cheese? Can that be bought in a regular grocery store or do I need to go to a health food store or something like that? This recipe sounds wonderful! Thanks!
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Shadows 
Posted: 11-Sep-2004, 08:55 AM
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QUOTE (CelticRose @ 11-Sep-2004, 08:51 AM)
Shadows! Where are earth do you get gorgonzola cheese? Can that be bought in a regular grocery store or do I need to go to a health food store or something like that? This recipe sounds wonderful! Thanks!

A lot of the larger grocers, Sam's Club, cheese club from the link I provided in Scottish cheese discussion , or just about any grocer in my area. If you don't find it at store ask for it, most will order for you if they don't have it.
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Shadows 
Posted: 13-Sep-2004, 05:59 PM
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Recipe Name: GREEN BEAN SALAD
Category: SALAD
Serves: 4

1 pound Green beans fresh
2 Tables White wine vinegar
1 Tables Dijon mustard
1/4 cup Olive oil
1 teaspo Tarragon fresh chopped
1/2 cup Red bell pepper seeded and diced
Salt and pepper to taste

Serve this chilled salad with your favorite grilled meat.

String and snap the beans into one-inch pieces. Add to boiling water and cook for seven minutes (or until just tender). Rinse with cold water, drain, and place in a large mixing bowl. Whisk together the vinegar, mustard, oil, and tarragon in a separate bowl. Add to the beans. Toss in the red pepper and mix well. Check the seasonings. Chill at least 1 hour before serving.

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