Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Salads’ Category

• 1/2 cup olive oil
• 1 tablespoon
  Dijon mustard
• 2 garlic cloves, chopped fine
• 3 tablespoons red whine vinegar

Put all the ingredients in a bottle with a top. Seal top tightly and shake. Pour over your favorite salad.

• 2 medium heads of lettuce (preferably
  Boston or Romaine)
• 2 medium green peppers
• 2 medium cucumbers
• 3 large tomatoes
• ½ medium onions (preferably a sweet mild onion)
• 9 tbs. olive oil
• 3 tbs. vinegar
• 1/2tsp. salt

Dice washed lettuce, peppers, tomatoes, onions, and peeled cucumbers, but keep them all separate. Put a layer of chopped lettuce in a flat-bottomed serving dish with fairly high sides. Cover with a layer of chopped pepper, then a layer of cucumbers, topped by the onions and, lastly, the tomatoes. Mix olive oil, vinegar, and salt in a bowl and pour it over the salad. Cover the dish and keep it in a cool place for at least 2 hours before serving. Serve in the dish in which it was made. Serves 6.

• 3 packages (3 oz. each) strawberry flavour gelatin

• 3 cups boiling water

• 2 ripe bananas

• 1 packages (16 oz.) frozen strawberries

• 1 can (20 oz.) Crushed pineapple

• 1 package (8 oz.) cream cheese, softened

• 1 cup dairy sour cream or plain yogurt

• 1/4 cup sugar

• Crisp lettuce leaves

In a large bowl, dissolve gelatin in the boiling water. Slice the bananas into gelatin mixture. Add the frozen strawberries and undrained pineapple. Pour half of the mixture into a 13 x 9 inch pan. Refrigerate for 1 hour or until firm. In a mixer bowl, beat cream cheese with the sour cream and sugar; spread over chilled layer. Gently spoon remaining gelatin mixture on top. Refrigerate until firm, about 2 hours. Cut into squares; serve on the lettuce-lined salad plates. Garnish with additional pineapple, if desired.

• 1 10 oz. package frozen raspberries, thawed

• Cold water

• 1 3-oz. package raspberry flavored gelatin

• 1 envelope unflavored gelatin

• 1/2 cup lemon juice

• 1 3 1/2-oz. package lemon instant pudding and pie filling mix

• 2 cups cold milk

• 1 cup mayonnaise

Drain raspberries, reserving liquid. Add enough water to reserved liquid to measure 3/4 cup; set aside. Bring 1 cup of water to a boil. Gradually add to raspberry flavored gelatin, stirring until dissolved. Stir in the reserved raspberry liquid. Cover; chill until thickened but not set. Fold in raspberries. Pour into 1 1/2 quart clear serving bowl. Cover; chill until almost set. Combine unflavored gelatin and juice in a small saucepan; let stand 1 minute. Stir over low heat until gelatin dissolves. Cool. Combine the pudding mix and the milk; mix as directed on package of pudding mix. Stir in the salad dressing. Gradually add gelatin mixture, mixing until well blended. Pour over raspberry layer; cover. Chill until firm.

• 1 1/2 cups cranberries, finely chopped

• 1 cup miniature marshmallows

• 1/4 cup sugar

• 1 1/2 cups finely chopped apple

• 1/2 cup mayonnaise

• 1/4 cup chopped walnuts

• 1/8 tsp. ground cinnamon

Combine cranberries, miniature marshmallows and sugar; mix lightly. Cover and chill. Add remaining ingredients; mix lightly.

Adjust the amount of chilly to your taste. Wear plastic or rubber gloves while handling the chilies to protect skin from the oil in them. Avoid direct contact with eyes, and wash hands thoroughly after handling.

• 2 tomatoes, diced
• 1 medium cucumber, peeled, seeded, and diced
• 3 scallions, chopped
• 1 fresh jalapeno chile, cored, seeded, and diced
• 2 tablespoons fresh lemon juice
• 2 teaspoons sugar
• Cilantro leaves, chopped
• Salt

1. In a medium bowl, combined all the ingredients, adding the cilantro leaves and salt to taste. Keep refrigerated until ready to serve.

• 2 tbs. oil
• 1/4 cup finely chopped onions
• 2 minced garlic cloves
• 1/2 cup peanut butter
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. dried chili peppers
• 2 tsp. grated lemon rind
• 3/4 cup coconut milk or light cream
• 3/4 cup water
• 1 cup cooked sliced green beans
• 1 cup shredded cabbage, cooked 5 minutes
• 2 tomatoes, diced
• 2 cucumbers, sliced
• 2 hard-boiled eggs, coarsely chopped
• Shredded lettuce

Heat the oil in a skillet; sauté the onions and garlic for 3 minutes. Stir in the peanut butter, sugar, salt, chili peppers, lemon rind, and very gradually the coconut milk mixed with the water. Cook over low heat 5 minutes stirring frequently. Cool.

Make a bed of lettuce. Arrange the beans, cabbage, tomatoes, and cucumbers over it. Sprinkle with the eggs. Serve the dressing in a bowl.

Adjust the amount of chilly to your taste. Wear plastic or rubber gloves while handling the chilies to protect skin from the oil in them. Avoid direct contact with eyes, and wash hands thoroughly after handling.

• 2 tomatoes, diced
• 1 medium cucumber, peeled, seeded, and diced
• 3 scallions, chopped
• 1 fresh jalapeno chile, cored, seeded, and diced
• 2 tablespoons fresh lemon juice
• 2 teaspoons sugar
• Cilantro leaves, chopped
• Salt

1. In a medium bowl, combined all the ingredients, adding the cilantro leaves and salt to taste. Keep refrigerated until ready to serve.

• Low-fat mayonnaise, and/or low-fat yogurt can be used.
• 2 apples, cored and peeled
• 1 (20 ounce) can pineapple chunks, drained, with 1-2 tablespoons juice reserved
• 1/2 cup chopped walnuts
• 1/2 cup raisins or chopped dates
• 1/4 cup mayonnaise or low-fat plain yogurt

1. In a medium bowl, combined the apples, pineapple, walnuts, and raisins or dates.
2. In a small bowl, mix the mayonnaise or yogurt with the pineapple juice.
3. Pour the dressing over the fruit. Chill until ready to serve.