Sunday, August 26, 2012

It's too hot to use the oven today so we are serving cold salads


Tuna Salad made by Mary Ann

1 7 oz. solid white albacore tuna packed in water (drained)
1/4 cup Miracle Whip
1 Tbsp. sweet pickle relish, or to taste
celery, cut into small slices

Mash tuna together with the rest of the ingredients and chill in refrigerator until ready to serve.







Ham Salad made by Lori

Honey Ham
3 Tbsp. stadium mustard
3/4 cup mayonnaise

Cut up the ham and add the mustard and mayo and mix well







Chicken Salad  made by Andrea

Cooked and cut up chicken breasts
Hellman's Mayonnaise
Sour Cream
Green grapes cut in half
Fresh pineapple cut into chunks
Sliced almonds

I do not have proportions for this I just add all the ingredients and mix in the mayo and sour cream until it is the desired consistency.  I use about 1 portion of sour cream to 3 portions of mayo.





Jeffrey Alford and Naomi Duguid's Spicy Cucumber Salad made by Diane

1 large or 2 medium European cucumbers
2 Tbsp. rice vinegar
1 Tbsp. sugar
2 Tbsp. peanut or vegetable oil
5 Thai dried chilies, or 3 for milder heat
1/2 jalapeno, minced
7 Sichuan peppercorns
1/2 tsp. salt
1/4 cup packed torn cilantro leaves

Peel the cucumber, leaving some thin strips of peel on if you wish, for a decorative effect.  Cut lengthwise into quarters and discard the seeds.  Use the flat side of a cleaver or large knife to bash the cucumber pieces several times.  Cut the pieces lengthwise into thinner strips, then cut crosswise into 2-inch lengths.  Place in a medium bowl.  In a small bowl, mix together the vinegar and sugar.  Pour over the cucumber, mix well, and set aside.   Place a wok or skillet over high heat.  When it is hot, add the oil and swirl to coat the pan.  Toss in the dried chilies, jalapeno, and peppercorns and stir-fry for 20-30 secs.  Pour this over the cucumbers.  Sprinkle on the salt and mix well.  Mound the salad in a shallow bowl.  Sprinkle on the cilantro leaves and serve immediately.  Note:  The traditional way to make this uses 3 Tbsp. of oil, giving a well-oiled texture that may be undesirable.  If you wish, try both and see which you prefer. 






Hello Salad made by Stacey

1 pound seashell macaroni (cooked)
1/4 pound provolone cheese - cubed
1/4 pound sliced salami - cubed
1/4 pound thick sliced pepperoni - cubed
green pepper - diced
3 stalks celery - sliced
1 can black olives - sliced
small jar green olives - sliced
1 small onion - chopped
3 tomatoes - cubed

Dressing - Make before making salad
2 heaping tsp. oregano
3 tsp. sea salt
1 1/2 cup olive oil
1 cup vinegar





7 Layer Salad made by Roseann

1 head lettuce, chopped
1 large red onion, thinly sliced
1 cup celery - cut up
10 oz. package frozen peas
1 cup green pepper- cup up
1 lb. bacon, fried crisp and crumbled
1 pt. Hellman's mayonnaise
2 Tbs. sugar
4 oz. grated cheddar cheese

Layer the lettuce, onion, celery, green pepper, and peas in a deep salad bowl.  Spread the mayo on top and sprinkle with the sugar.  Top with the cheddar cheese and bacon.  Cover and refrigerate for 8-24 hours.  Do not stir until ready to serve.


Farro Salad with Peas, Leeks, and Pistachios made by Diane

4 Tbsp. extra-virgin olive oil, divided
1 cup farro
2 cups water
2 tsp. salt, plus more to taste
1/2 cup toasted pistachios
1 leek, white and light green part only, thinly sliced
2 medium shallots, finely chopped
1/4 cup sheep's milk skyr or plain Greek-style yogurt
zest and juice of 1 lemon
freshly ground black pepper
1 pound fresh or frozen peas, blanched
3 scallions, thinly sliced
2 Tbsp. coarsely chopped tarragon

In a medium saucepan set over medium heat, add 1 Tbsp of the olive oil.  Add the farro and stir to coat.  Continue stirring until the farro is lightly toasted, about 2 mins.  Add the water and 2 tsp. salt and bring to a boil.  Reduce the heat to low and simmer until the farro is tender, 20 to 30 mins.  Drain through a fine-mesh sieve and spread the farro out on a baking sheet to cool.  Preheat the oven to 35- degrees.  Place the pistachios on a baking sheet and place in the oven.  Bake until fragrant and toasted, 7 to 10 mins.  Set aside to cool.  In a medium skillet set over medium heat, add 1 Tbsp. of the olive oil.  Add the leek and shallots and cook until the leek is tender, about 5 mins.  In a large bowl, whisk together the remaining 2 Tbsp. of the olive oil with the skyr and lemon zest and juice.  Season with pepper.  Add the farro, leek-shallot mixture, peas, scallions, pistachios and tarragon and mix to combine.  Season with salt and pepper and serve.





Orange Tapioca Salad made by Andrea

3 cups water
1 (3 oz) package orange flavored jello
1 (3.4 oz.) package instant vanilla pudding mix
1 (3 oz) package instant tapioca pudding mix
1 (15 oz) can mandarin oranges, drained
1 (8 oz) can crushed pineapple, drained
1 (8 oz) tub Cool Whip

Bring the water to a boil in a large saucepan.  Whisk in the orange jello and both puddings.  Return to a boil and cook for 1 min., stirring constantly.  Remove from the heat and allow to cool completely.  Fold in mandarin oranges, pineapple and shipped topping.  Transfer to a serving bowl and refrigerate for at least 2 hours.  Garnish with additional mandarin oranges if desired.  I doubled this for the large crowd.




August is a good month for the Lovely Lunch Ladies.  Last time we celebrated Lori's birthday and today was Connie and Andrea's party.  We love birthday celebrations and always have a cake to share with the families. 






No comments:

Post a Comment