The Ultimate Salad Recipe Collection

The Ultimate Salad Recipe Collection

374 pages

More than any other dish, the unique flavors of a salad is the perfect accompaniment to an elaborate dinner. The simple combination of fresh ingredients in a salad can be more impressive than even the most elegant dish. The Ultimate Salad Recipe Collection gives you more than 350 easy-to-follow recipes, including both classic favorites and fresh new ideas. Inside you'll find salads designed to suit any occasion throughout the year -- from a summer barbecue to an elegant dinner with family or friends.

In The Ultimate Salad Recipe Collection you will find a salad for every occasion. Great recipes like:

• Adreana's Greek Pasta Salad

• Antipasto Salad

• Autumn Jewels Gelatin Salad

• Bavarian Potato Salad

• Broccoli Sesame Salad

• Calico Salad

• Caesar Salad

• Chicken Salad Mari

• Dilled Cucumber Salad

• Double Raspberry Salad

• Frozen Pineapple-Almond Salad

• Golden Glow Salad

• Harvest Salad with Honey Dressing

• Hot Spinach and Mushroom Salad

• Jambalaya Salad

• Lemon-Cherry Layered Salad

• Liza Minnelli's Salade de Provence

• Mos' Nilly Guacamole

• No-Name-Yet Salad

• Pasta Salad Primavera

• Sadie's Shrimp Salad

• Savory Ratatouille

• The Islands Rice-Fruit Salad

Samples: 24-Hour Slaw 3/4 cup sugar 1 lg. head cabbage -- shredded/not chopped 2 lg red onions -- thinly sliced Hot Dressing -- see below Stir sugar into cabbage. Place half of the cabbage in a large bowl. Cover with onion slices. Top with the remaining cabbage. Pour boiling hot dressing over slowly. Do not stir. Cover and refrigerate at once. Chill 24 hours. Stir well before serving. HOT DRESSING 1 teaspoon celery seeds 1 1/2 teaspoons salt 1 teaspoon sugar 1 cup cider vinegar 1 teaspoon dry mustard 1 cup oil Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan. Bring to a rolling boil. Add oil, stirring, and return to rolling boil. Makes about two cups. Adreana's Greek Pasta Salad 1 pound rotini 1 pound boneless skinless chicken breasts 3 stalks celery -- chopped 1 red bell pepper -- chopped 2 1/4 ounces black olives -- sliced 4 ounces feta cheese -- drained & crumbled 3 green onions -- finely sliced 16 ounces Italian salad dressing Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook for 30 min. or until juices run clear. Cool and remove skins. Or, you can cook chicken in frying pan until cooked through. Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well. I use only about half the bottle of dressing and then put the rest on the table if someone wants more. Serve warm or cold. Serves 6

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