Salad Recipes

TACO SALAD

1/3 lb Regular ground beef 2 tb Onion, chopped 1 tsp Flour 1 c  Dried kidney beans, cooked, unsalted, drained* 1/3 c  Tomato puree 2 tb Bean cooking liquid -OR- water 1 tsp Chili powder 1/4 ts Oregano leaves 1/8 ts Salt 1/8 ts Garlic powder 2 c  Lettuce  - torn in bite-size pieces 1 sm Tomato (about 4 ounces) - cut in chunks 1/4 c  Green pepper, chopped 8    Corn chips, crumbled

1. Cook beef and onion until beef is well browned. Drain.  Stir in flour 2. Stir in beans, tomato puree, bean liquid or water, and seasonings. 3. Cook over low heat until thickened--about 10 minutes. 4. Mix lettuce, tomato chunks, and green pepper. 5. To serve, place half of lettuce mixture ( about 1 - 1/2 cups) on each plate. Mound half of beef mixture (about 3/4 cup) in center of lettuce mixture. Sprinkle crumbled cornmeal chips over beef mixture. Serve immediately. *NOTE: 1 cup canned kidney beans, drained, may be used in place of cooked dried kidney beans; then omit salt and use water instead of bean liquid in step 2. About 365 calories per serving.

TOMATO SALAD

4  tablespoons olive oil 1  teaspoon Dijon mustard 1 1/2  tablespoons red wine vinegar Salt and freshly ground black pepper 4  medium vine ripened tomatoes, -- thinly sliced Chopped chives, parsley and basil Sliced pitted black olives

Combine olive oil, mustard and vinegar; season with salt and pepper. Set tomatoes in a shallow pan, pour dressing over top and garish with chopped herbs and sliced black olives

WILTED SALAD

3 sl Bacon 1/4  c Cider Vinegar 2  tsp Sugar 1/4  tsp Salt 1/8  tsp Pepper 1/8  tsp Dried Tarragon -- Crushed 1/2  c  Celery -- Sliced 1  sm Red Onion -- Thinly Sliced 1  pk  Fresh Spinach -- Torn, About 8 Cups 2  md Oranges -- Peeled And Sliced                         -OR 11 oz Mandarin Oranges -- 1 Can 1/3 c Cashews -- Coarsely Broken

In a 3 quart casserole, snip the bacon into 1-inch pieces.  Cover with a paper towel and micro cook on HIGH (100 %) for 2 to 3 minutes or until crisp.  With a slotted spoon, place the bacon on a paper towel to drain.  Add the vinegar, sugar, salt, pepper, and tarragon.  Micro cook on HIGH (100 %) for 2 to 3 minutes or until the mixture boils.  Remove from the oven and stir in the celery and onion.  Gradually add the torn spinach and toss lightly to coat each piece.  Add the cooked bacon, orange segments and cashews.  Toss lightly to coat, then serve immediately.

GERMAN CUCUMBER SALAD

2 md Cucumbers, thinly sliced 4 Green onions, thinly sliced 3 sm Tomatoes, sliced 2 tb Snipped fresh parsley DRESSING 1/4  c Sour cream 1/4  tsp Prepared mustard 2 tb  Minced fresh dill 1 tb Vinegar 1 tb Milk 1/2  tsp Salt 1/8  tsp Pepper

In a bowl, combine cucumbers, onions, tomatoes and parsley. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour.

CUCUMBER & TOMATO SALAD

1 lg  Tomato 1  Cucumber 1 sm  Onion 1 tb Fresh dill  Salt 2  Green chili peppers, chopped  Oil & vinegar dressing

Cut tomatoes into 10 wedges.  Pare the cucumber; cut it in half lengthwise & then in thin slices.  Cut onion in half lengthwise & then slice paper thin.  Put the onion slices into a bowl, sprinkle with salt & squeeze in the palm of a hand.  Rinse & pat dry.  On a platter, arrange in succession rows of tomatoes, cucumber slices & onion pieces.  Sprinkle with the dill, salt & chili pepper.  Pour dressing over the salad enough to moisten it well.

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