Acar

Acar (Indonesian Garden Salad)
Cuisine: Indonesian
Type: Vegetables
Courses: Salads
Serves: 8 people
Recipe Ingredients
1/2 cup 118ml Water - cold

1/2 cup 118ml White vinegar
1 Ginger root - crushed
3 1/2 tablespoons 52ml Sugar
3 teaspoons 15ml Salt
1 Yellow onion - thinly sliced
5 cups 1185ml Cabbage - thinly sliced
1 cup 110g / 3.9oz Carrot - finely shredded
2 cups 474ml Cucumber - thinly sliced
Recipe Instructions
In salad bowl combine first five ingredients. Add vegetables.
Toss thoroughly and refrigerate at least one hour.
Afghan Tomato, Cucumber and Onion Salad (Salata)
Ingredients Nutrition
Servings
4-6
Yield
1 salad
3 medium tomatoes, diced
3 baby cucumbers, peeled and diced (about 1 cup)
1 small sweet onion, diced
3
4 cup roughly chopped cilantro (1 small bunch)
3 tablespoons fresh lemon juice (to taste)
1 teaspoon salt, to taste
Directions
1. Combine all of the ingredients and toss well.
2. Chill.
3. Enjoy!
4.
Ambrosia Salad
Yield: 8 servings
Prep Time: 10 minutes
Print Recipe
Ingredients:
8 ounces frozen whipped topping, thawed (see note

below for alternative)
1/2 cup vanilla yogurt
1 cup shredded sweetened coconut
1 11-ounce can mandarin oranges, drained
1 8-ounce can pineapple tidbits or crushed

pineapple, drained
1 cup maraschino cherries, drained
1/2 cup chopped pecans, optional

1 1/2 cups Campfire Mini Fruit-Flavored Marshmallows
Directions:
1. In a large bowl, stir together the whipped topping and yogurt.
2. Using a rubber spatula, carefully fold remaining ingredients into whipped

topping.
3. Chill before serving.
Notes:
If you are not a fan of mainstream frozen whipped topping, you can find all-
natural alternatives at Whole Foods or make your own.
Best Bean Salad
Ingredients
8 h 20 m 18 servings 167 cals
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1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained

1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salad oil
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white sugar
Add all ingredients to list

Directions
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Prep
20 m
Ready In
8 h 20 m
1. Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion,
and celery in a large bowl; toss to mix.
2. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar
is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Classic Restaurant Caesar Salad

Ingredients
20 m 2 servings 362 cals
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2 cloves garlic, finely chopped
3 anchovy fillets
1/2 lemon, juiced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 egg yolk
1 dash Worcestershire sauce
1/4 cup olive oil
1 pinch salt and ground black pepper to taste
1/2 head romaine lettuce, chopped
1/4 cup grated Parmesan cheese
2 tablespoons croutons

Directions
Add a note Print
Prep
20 m
Ready In
20 m
1. Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar,
Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until
mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil
into the dressing in a thin stream while stirring constantly. Season with salt and black
pepper.
2. Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly
coated; serve salad topped with croutons.
Celery Victor
Ingredients
1.
o 3 celery hearts (1 1/2 lb total), leaves reserved and ribs cut into 3-inch-long pieces
o About 3 cups chicken broth
o 3 tablespoons Dijon mustard
o 1 teaspoon sugar
o 1 1/2 tablespoons canola oil
o 1 tablespoon finely chopped fresh chives
Preparation
1.
1. Arrange celery ribs in 1 layer in a 12-inch heavy skillet and add just enough
chicken broth to cover. Bring to a boil, then reduce heat and simmer gently,
covered, until celery is tender, 8 to 10 minutes. Transfer celery and broth to a
bowl and chill, uncovered, until cold, 2 to 3 hours.
Original Blue Cheese Coleslaw
Ingredients
On Sale
1 cup crumbled blue cheese
2 lemons, juiced
1/3 cup mayonnaise

salt and black pepper to taste
6 stalks celery, thinly sliced
4 green onions with tops, thinly sliced
1 (16 ounce) package shredded coleslaw mix with red and green cabbage and carrots
Directions
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Prep
15 m
Ready In
15 m
1. Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a
large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until
well-coated
Vegan Chilean Salad
Ingredients
On Sale
10 pounds roma tomatoes, sliced, or to taste
4 red onions, sliced
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 cups olive oil
1 1/2 cups lemon juice
1 1/2 bunches fresh cilantro, chopped
Directions
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Prep
20 m
Ready In
20 m
1. Arrange tomatoes and onions on a large platter. Season with salt and black pepper.
2. Whisk olive oil and lemon juice together in a medium bowl; pour over salad and toss to
coat. Sprinkle with cilantro.
oban Salatas - Shepherds Salad
3.
4. Ingredients (serves 4-6):
5. 2 tomatoes finely chopped

1 onion finely sliced
2 cucumbers peeled and finely chopped
2 green peppers, seeded and finely chopped
bunch flat-leaf parsley. Chopped
Several good tablespoons of extra virgin olive oil
Juice of 1-1 lemons
Salt and Pepper
6. Preparation:
7. Put all the chopped fruit and vegetables, together with the parsley, in a bowl and mix
well. You can then pop this into the fridge to chill off a little. Make a dressing from the
olive oil, lemon juice, salt and pepper. This is the typical dressing used for most Turkish
salads, zingy and delicious, just make sure you have a very good quality olive oil
(Turkish if possible!) that is tasty but not bitter. Just before serving, add the dressing to
the salad and mix thoroughly. Feel free to splosh in some more olive oil if you think it
needs a little extra.
8. As an alternative, you can throw in some finely sliced radishes into your oban Salatas
to add an extra dash of colour and crunch. Do try without first, but you can turn this salad
into a strikingly different concoction by adding in some crumbled feta type cheese.
9. Dont pour away the juice in the bottom of the bowl, but seize the opportunity to mop up
the tangy dressing with some fresh bread. Yum!
10. We offer a fabulous food tour in Turkey, an expert led food holiday aboard a traditional
gulet
Cookie Salad
Print
Prep time
10 mins
Total time
10 mins
This Cookie Salad is one of the best side dishes ever. It is light, fluffy, sweet, and hits the spot
every time. It has only five ingredients, keeping it super simple to throw together.
Author: Sarah Averett
Recipe type: Side Dish
Serves: 8 servings
Ingredients
2 cups buttermilk, cold
1 package (5.1 oz.) instant vanilla pudding mix
12 oz. frozen whipped topping, thawed (or 3 cups homemade cool whip)
2 cans (11 oz. each) mandarin oranges, drained

1 package (11.5 oz.) fudge-striped shortbread cookies, coarsely crushed
Instructions
1. In a medium bowl, whisk the vanilla pudding mix into the buttermilk for two minutes.
2. Fold in the whipped topping.
3. Add the oranges and stir gently.
4. Cover and refrigerate until ready to serve. Add the crushed cookies, just before serving
Classic Egg Salad

Ingredients
8 hard-cooked eggs, peeled and coarsely chopped

Eggland's Best Eggs White, Large
2 For $5.00 thru 04/23
1/2 cup mayonnaise
2 tablespoons celery, chopped
2 teaspoons Dijon mustard
Few dashes hot-pepper sauce
Salt and pepper
Lettuce or watercress
Bread or toast
Directions
1. In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
2. Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and
a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste
with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or
watercress -- on bread or toast.
Authentic Lebanese Fattoush
Ingredients
On Sale
1/2 cup water
1 teaspoon cornstarch
1/3 cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced

2 large tomatoes, diced
4 green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
1/2 (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces
Directions
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Prep
15 m
Cook
5m
Ready In
20 m
1. Mix the water and cornstarch in a small saucepan over medium-high heat until thickened.
Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate
until ready to use.
2. In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley,
mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.
Traditional fruit salad
Ingredients
600g pineapple, peeled,
hopped
800g rockmelon, chopped
800g seedless watermelon, chopped
250g strawberries, hulled, quartered
200g seedless green grapes
200g seedless red grapes
4 passionfruit, halved
1 tablespoon lime juice
Select all ingredients
Method
Step 1
Place pineapple, rockmelon, watermelon, strawberries, grapes, passionfruit

pulp and lime juice in a large glass or ceramic bowl. Toss to combine. Serve.
Gado Gado: Indonesian SaladsIngredients Nutrition

Servings
Units
US
8 cups water
1 teaspoon salt
4 cups green cabbage or 4 cups Chinese cabbage, coarsely chopped
3 12 cups bean sprouts
3 cups green beans, cut (or canned)
2 medium potatoes
3 eggs, hard boiled

1
2 English cucumber (long cucumber)
1 23 cups peanut sauce
Directions
1. Bring the water to a boil; add salt, cabbage, bean sprouts, and green beans.
2. Boil vegetables for 5 minutes; drain.
3. Boil potatoes in a separate pot until tender then peel them.
4. Cut potatoes, eggs and cucumber into slices.
5. Heat peanut sauce on low heat.
6. Arrange the green vegetables on a very large platter.
7. Cover them with the sliced potatoes, eggs and cucumbers.
8. Pour the peanut sauce over the entire platter and serve.
9. Serving Ideas : Serve with white rice and a meat dish.
10.NOTES : The peanut sauce may be made by hand or bought.
11.We put the Gado Gado in a large casserole dish.
12.Submit a Correction
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Glasswort Salad
INGREDIENTS
1 bunch of glasswort
8 cloves of garlic
1 lemon
1 cup of olive oil
Salt to taste
Preparation
Place the glasswort in a large pot of water, bring to
the boil and cook for 15-20 minutes. Once cooked,
transfer the vegetables to a bowl of cold water to
cool. Let them rest a few minutes. Lay out a tea
towel or other dish cloth. Pick through the
glasswort to remove anyIngredients Nutrition
Servings
6-8
Glorified Rice (Dessert-Salad)
2 cups cooked white rice (cold)
1 (14 ounce) can crushed pineapple, drained
1
4 cup sugar
1 cup miniature marshmallow
1 cup whipping cream
1 tablespoon sugar
1 teaspoon vanilla
maraschino cherry, to decorate (or slices of fresh pineapple or strawberries)
Directions
1. Mix rice, pineapple, sugar and marshmallows in a bowl.
2. Whip cream with additional sugar and vanilla until stiff.
3. Fold into rice mixture.
4. Chill.
5. Decorate with maraschino cherries or slices of fresh pineapple or

strawberries.
6. Serves 6-8.
stray bits of seaweed, and to remove any discolored bits
or woody bottoms. Place the vegetables on a salad plate,
add the chopped garlic, lemon juice and olive oil and
serve.
5.0
(1)
READY IN: 15mins
2
Boomette
Greek Salad I
ngredients
On Sale
1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped

2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste
Directions
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Prep
20 m
Ready In
20 m
1. In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes,
cucumber and cheese.
2. Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over
salad, toss and serve.
Insalata Caprese II
Ingredie
nts
On Sale
4 large ripe tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella cheese, sliced 1/4 inch thick

1/3 cup fresh basil leaves
3 tablespoons extra virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
Directions
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Prep
15 m
Ready In
15 m
1. On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and
basil leaves. Drizzle with olive oil. Season with sea salt and pepper.
2. Simple Jello Salad

3.
4. 4.37
5. (19)
6. READY IN: 15mins
7. 3
8. HoosierMomOf5
Servings
Units
US
1 (12 ounce) carton whipped topping
1 (3 ounce) package Jello gelatin, any flavor
1 (8 ounce) carton cottage cheese
1 (8 ounce) can crushed pineapple, drained
Directions
1. Empty whipped topping into a medium sized bowl.
2. Sprinkle Jell-O over the top and fold in so it is well blended.

3. Add cottage cheese and pineapple and fold into Jell-O mixture.
4. Chill for about 4 hours so that the jello softens and slightly sets up.
5. Serve.
Indonesian Salad in Peanut Sauce (Karedok)
Ingredients
Serves: 1
1 cucumber
50g Chinese long beans
2 cabbage leaves
50g bean sprouts
1 clove garlic
2 small chillies
2cm fresh or 1/4 teaspoon dried kencur (Indonesian galangal)
100g roasted peanuts
1 teaspoon palm sugar
1/2 teaspoon salt
1/2 teaspoon shrimp paste

1 teaspoon tamarind juice
50ml hot water
Directions
Preparation:10min Cook:10min Ready in:20min
1. Rinse all the vegetables in warm water, then drain.
2. Slice cucumber, cut Chinese long beans into 3cm pieces and chop cabbage leaves into
large pieces. Put all the vegetables include bean sprouts in a plate.
3. To make the peanut sauce: grind garlic, small chilies, kencur, peanuts, palm sugar, salt
and shrimp paste in a blender, or if you have pestle and mortar, use that. Add tamarind
juice and hot water until smooth.
4. Mix all the vegetables with the peanut sauce. Serves with fried shallots and basil leaves
on top
Kosambari recipe, moong dal salad

Main
Ingredients:
moong dal
cucumber
Ingredients
Moong dal - 1/2 cup, soaked in water for 1-2 hours
Cucumber - 1, medium size, peeled and chopped into small pieces
Fresh coconut - 3 tbsps, grated
Green chilis - 2, slit or finely chopped
Ginger - 1/2", finely grated
Coriander leaves - 1 tbsp, finely chopped
Lemon juice - 1 tsp (optional)
For Tempering:
Mustard seeds - 1/2 tsp

Curry leaves - 2 sprigs
Asafoetida - pinch
Oil - 1 tsp
Method for making Kosambari recipe

Drain the soaked moong dal and place in a colander for a few minutes. Once the
water is fully drained, place the moong dal in a large bowl.
Add the chopped cucumber, grated coconut, slit green chilis and half of the
coriander leaves and mix well. Set aside.
Heat oil in a small pan. Once it turns hot, add the mustard seeds and allow to
splutter. Add the asafoetida and curry leaves and saute for a few secs. Turn off the
heat.
Pour this seasoning over the moong dal and mix well. At the time of serving,
sprinkle salt and lemon juice and mix well.
. Classic Macaroni Salad
Ingredie
nts
4 h 30 m 10 servings 390 cals
On Sale
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped

1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
Directions
Add a note Print
Prep
20 m
Cook
10 m
Ready In
4 h 30 m
1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until
tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.
Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at
least 4 hours before serving, but preferably overnight.
Matbucha
Ingredients
2 green bell peppers, (3/4 lb total)
1 medium jalapeno (or more to taste)
2 large cans diced tomatoes (1 lb 12 oz each), or 8 large tomatoes peeled

and diced
1 clove garlic, minced
2 tbsp sugar (or to taste-- some people prefer it less sweet)
1 tsp chili pepper flakes (or more to taste)
1/2 tsp salt
1/3 cup extra virgin olive oil
1 tbsp paprika
Roast the bell peppers. Seed the peppers and peel off the charred skin. For instructions on
how to roast bell peppers, click here. Chop the roasted skinned pepper flesh.
image: http://toriavey.com/images/2012/04/Matbucha-5-640x480.jpg
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Seed the jalapeno, then mince it. If you have sensitive skin, use gloves for this step. You can add
more jalapenos for more heat if you like a spicy matbucha. As written, the recipe has a little kick,
but it's not overly spicy.
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In a medium saucepan, combine diced tomatoes, roasted bell peppers, minced jalapeno, garlic,
sugar, chili pepper flakes, and salt. Bring to a simmer over medium high heat.
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Reduce heat to around medium low, till the matbucha is cooking at a medium and constant
simmer. Monitor the temperature of the matbucha, stirring every ten minutes to make sure it
doesn't start to stick to the bottom of the pan. Let the mixture cook for 65-75 minutes till most of
the liquid has reduced and cooked down.
When most of the liquid has evaporated and the mixture is quite thick, you are ready to add
your oil.
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In a small bowl, whisk together olive oil and paprika.
Save
Pour the seasoned oil into the pan and stir.
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Let the matbucha cook for about 30 minutes more, stirring every 5 minutes. Towards the end of
cooking, taste the mixture and adjust seasoning as desired-- more sugar for sweetness, chili
pepper flakes for spice, and salt if needed.
Remove the matbucha from heat and allow to cool completely. The salad is best served at
room temperature or chilled.
See the full post:http://toriavey.com/toris-kitchen/2012/04/matbucha/#iXFUlokotYm2Q9aw.99
Michigan Cherry Salad Recipe
Ingredients
7 ounces fresh baby spinach (about 9 cups)
3 ounces spring mix salad greens (about 5 cups)
1 large apple, chopped
1/2 cup coarsely chopped pecans, toasted
1/2 cup dried cherries
1/4 cup crumbled Gorgonzola cheese
DRESSING:
1/4 cup fresh raspberries
1/4 cup red wine vinegar
3 tablespoons cider vinegar
3 tablespoons cherry preserves
1 tablespoon sugar
2 tablespoons olive oil

Directions
1. In a large bowl, combine the first six ingredients.
2. Place raspberries, vinegars, preserves and sugar in a blender. While

processing, gradually add oil in a steady stream. Drizzle over salad; toss to
coat. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350 oven for 5-10 minutes
or cook in a skillet over low heat until lightly browned, stirring occasionally.
Russian Salad Olivie
Ing
redients
3 small, medium potatoes
4 medium carrots
8 eggs
1 lb bologna
8 small pickles
1-2 small cucumbers
1 can (14-15 oz) peas
1 - cups mayonnaise
1 small onion, optional
fresh chives, optional
Instructions
1. Cook the potatoes with the carrots in a medium pot just until tender, 20-30 min,
depending on the size of the vegetables. Cook the vegetables in their skins. Do not
overcook.
2. Hardboil the eggs.
3. Drain the peas well.
4. Cut the potatoes, carrots, eggs, pickles and cucumbers, if using, into small inch dice.
5. Mince the onions finely, if using. (I don't like raw onions, so I never put them in. Another
option is to use chives or green onions.)
6. Mix all the the ingredients with the mayonnaise.
Panzanella: Traditional Italian Bread and Tomato Salad
August 4th, 2014 | 27 Comments

ngredients for about 4 servings
3 or 4 medium to large tomatoes
one or two pieces of stale Italian style bread, cubed
a few fresh basil leaves, torn into pieces
cucumber, sliced (optional)
sweet onion, cut into pieces (optional)
about 3 tablespoons of extra virgin olive oil, good quality
1 or 2 teaspoons of red wine vinegar
about 3/4 teaspoon of Kosher or sea salt
Instructions
1. Place the bread into a serving bowl which will accommodate the rest of the ingredients.
2. Add the rest of the ingredients and mix well. Sprinkle with the salt, drizzle with the olive
oil and vinegar and toss again, until well mixed.
3. Leave for a few minutes so that the juice can soak into the bread cubes, then serve.
46
Simple Pasta Salad
Ingredie
nts
On Sale
1 (16 ounce) package uncooked rotini pasta
1 (16 ounce) bottle Italian salad dressing
2 cucumbers, chopped
6 tomatoes, chopped
1 bunch green onions, chopped
4 ounces grated Parmesan cheese
1 tablespoon Italian seasoning
Directions
Add a note Print
Prep
15 m
Cook
12 m
Ready In
30 m
1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12
minutes, until al dente, and drain.
2. In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and
green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently
mix into the salad. Cover, and refrigerate until serving.
Turkish Navy Bean Salad Is Called Piyaz What You'll Need

1 cup dry navy beans
1 red onion
2 ripe tomatoes
1 green pepper of your choice
1/3 cup chopped Italian parsley
1 egg, hard boiled
4 tbsp. apple or grape vinegar
Juice of 1/2 lemon
Salt and black pepper
Black olives
Lemon wedges
A few more Italian parsley sprigs
Hot pepper flakes
How to Make It
1. The night before, put the dry beans in a large bowl and cover them generously with water.
Let them soak overnight. The next morning, drain the beans and put them in a pot with
fresh water. Let them boil softly until tender. Allow them to cool in the water, then drain
them well.
If you want to save time, substitute the dry beans with canned Navy beans.
Drain them and rinse them under cold water before you use them
4.8
(270)
2.
1. Put the drained beans in a large bowl. Drizzle the vinegar over the top. Cover the bowl
with a lid or plastic wrap and let it rest for about one hour.
2. In the meantime, chop the tomatoes into small cubes, cut the pepper into rings and chop
the parsley. Peel the onion, cut it in half, and cut it into half-circle slices. Wearing rubber
gloves, rub the onion slices between your hands or on a wooden cutting board to soften
them.
3. Drain the extra vinegar from the beans. Toss the chopped vegetables and parsley in with
your fingers. Put the beans on a large, flat serving plate or distribute them on individual
salad plates. Spread the onion slices evenly over the top.
4. For the dressing, mix the lemon juice, olive oil and salt and pepper together then drizzle it
over the salad. Garnish the top with black olives, slivers of hard-boiled egg, lemon
wedges and parsley sprigs. Sprinkle with hot pepper flakes, if desired.
5. Classic Potato Salads
Ingredi
ents Nutrition
Servings
Units
US
8 medium potatoes, cooked and diced
1 12 cups mayonnaise
2 tablespoons cider vinegar

2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1
2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
paprika
Directions
1. Boil peeled potatoes in salted water until done. Cool to room temperature.
2. Place diced potatoes in large bowl.
3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and
pepper in another bowl.
4. Add to potatoes.
5. Add celery and onions and mix well.
6. Stir in eggs.
7. Sprinkle a little paprika on top.
Avocado Salad
Ingredie
nts
On Sale
2 avocados - peeled, pitted and diced
1 sweet onion, chopped
1 green bell pepper, chopped
1 large ripe tomato, chopped

1/4 cup chopped fresh cilantro
1/2 lime, juiced
salt and pepper to taste
Directions
Add a note Print
Prep
10 m
Ready In
10 m
1. In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice.
Gently toss until evenly coated. Season with salt and pepper.
SALAD SHIRAZI | PERSIAN CUCUMBER AND TOMATO SALAD
October 20, 2014 By Homa 4 Comments

Ingredients
3 small Persian cucumbers or 1 English cucumber, unpeeled
3 ripe, firm Roma tomatoes
medium red onion

2 TBSP thinly sliced sweet or hot green pepper (no seeds)
3 TBSP roughly chopped fresh cilantro (may also use fresh parsley, dill, or mint instead)
DRESSING:
tsp kosher salt
tsp freshly cracked black pepper
tsp fine lime zest
3 TBSP fresh squeezed lime juice (about one medium lime)
2 TBSP olive oil
Instructions
1. Dice the cucumbers, tomatoes and red onion into small cubes. Add to a medium bowl.
2. Remove the seeds from the green pepper and slice very thin. Add to the bowl.
3. Add the chopped cilantro.
4. In a small bowl use a whisk to combine the lime juice, lime zest, salt, pepper and olive
oil.
5. Add to the salad ingredients. Toss gently to coat. Serve immediately.
Yam Khai Dao (Fried egg salad)

By JJ Goode October 25, 2013 4 Comments
281 Save

For the eggs and dressing
2 large eggs, at room temperature
1/4 to 1/3 cups vegetable oil
1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze
of Meyer lemon juice)
1 1/2 tablespoons Palm Sugar Simple Syrup (Don't worry; it's easy to make:
food52.com/recipes/24661)
1 tablespoon Thai fish sauce
1 1/2 teaspoons very thinly sliced garlic
2 fresh Thai chiles, preferably green, thinly sliced

For the salad
1 cup torn green leaf lettuce (about 2-inch pieces), lightly packed
1/4 cup thinly sliced yellow onion (cut with the grain)
1/4 cup long (about 3-inch), thin (about 1/8-inch) carrot strips
1/4 cup very coarsely chopped Chinese celery (thin stems and leaves), lightly packed
1/4 cup very coarsely chopped cilantro (thin stems and leaves), lightly packed
1. Fry the eggs: Heat a wok or nonstick frying pan over high heat, then add just enough oil
to reach a depth of a generous 1/4 inch. Once the oil begins to smoke, carefully crack in
the eggs (holding them close to the oil to avoid splatter) and decrease the heat to medium.
The eggs should spit, bubble, and crackle wildly. The whites should puff and develop
large transparent bubbles.
2. Once the whites get crispy and deep golden brown at the edges, 45 seconds to 1 minute,
use a spatula to flip the eggs (try not to break the yolks, but if you do, its fine) and keep
cooking until the bottom is golden brown and the yolks are set but still molten, 30 to 45
seconds more. Transfer the eggs to paper towels to drain. Discard the oil, then rinse and
wipe out the wok and let it cool. You can fry the eggs up to 15 minutes or so before you
make the salad.
3. Make the dressing and assemble the salad: Add the lime juice, simple syrup, fish sauce,
garlic, and chiles to the wok, set it over medium heat, and heat the mixture just until its
warm to the touch, 15 seconds or so. Turn off the heat.
Quarter the eggs through the yolks and add them to the wok along with the
remaining ingredients. Stir gently but well, then transfer the salad, liquid and
all, to a plate in a low heap, so that most of the herbs end up near the top,
and serve.
Thai Green Papaya saladIngredients

6 Servings
5 tablespoons fresh lime juice
3 tablespoons (packed) palm sugar or golden brown sugar
2 tablespoons plus 2 teaspoons fish sauce

2 tablespoons dried shrimp, chopped
4 garlic cloves, minced
3 Chinese long beans, halved crosswise or 15 green beans
1 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded
10 large cherry tomatoes, halved
1 cup chopped fresh cilantro
2 green onions, very thinly sliced
1 fresh red Thai chile with seeds, thinly sliced
2 tablespoons coarsely chopped salted peanuts
special equipment
Julienne peeler or box grater
Preparation
Whisk first 5 ingredients in medium bowl. Set dressing aside.
Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes.
Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to
measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green
beans. Pour dressing over; toss. Sprinkle peanuts over and serve.
Szalot salad
Published on April 17, 2014 | in
Ingredients:
2 sweet green peppers
4 fresh tomatoes
2 tsps. mayonnaise (optional)
1 lemon (quartered)
1/2 lettuce
1/4 red cabbage
1 cucumber
1 tsp. olive oil
4 small salad potatoes
Instructions:
1. Wash all the vegetables and add in a sieve to drain excess water.
2. Decorate the vegetables and potatoes in a clean bowl by layering each set of
them over the other until they have been added.
3. Drizzle with olive oil and then place in the fridge for few minutes before
serving.
4. Shepherd's Salad (Turkey)

5.
6. 5.0
7. (4)
8. READY IN: 15mins
9. 3
10. Boomette
Servings
Units
US
1 large ripe tomatoes (or two small tomatoes)
1 medium cucumber
1 medium green bell pepper
1
2 small red onion
3 tablespoons fresh parsley, chopped (optional)
1
2 cup black olives, brine-cured
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar (to taste)
salt and pepper, to taste

3 ounces feta cheese, drained and crumbled
Directions
1. Core and seed the tomatoes and cut into 1/4 inch dice. Peel and seed the
cucumber and cut into 1/4 inch dice. Stem and seed the pepper and cut into
1/4 inch dice. Cut the onion into 1/4 inch dice.
2. Combine the tomatoes, cucumber, bell pepper, onion, parsley (if using) and
most of the olives in a serving bowl. Add the oil, 1 tablespoon vinegar and
salt and pepper and toss gently but thoroughly to mix. Correct the seasoning,
adding salt and pepper or vinegar as necessary; the salad should be highly
seasoned.
3. Sprinkle the crumbled feta cheese over the salad, decorate with the
remaining olives and serve immediatley.
4. Recipe: Southeast Asian Spicy, Tangy

& Sweet Rojak Salad
5. Print Recipe
6.
7. I made this
Serves 4
1 (12- or 14-ounce) block extra firm tofu

Vegetable oil for frying
2 tablespoons tamarind pulp
2 tablespoons apple cider vinegar
2 teaspoons palm sugar or brown sugar
1/2 teaspoon sambal oelek (or more, to taste)
1/4 teaspoon kosher salt
1 cucumber, peeled and cut into chunks or slices
1 Granny Smith apple, cut into chunks or slices
1 cup jicama chunks or slices
1 cup pineapple chunks or slices
1/2 cup unsalted or lightly salted peanuts, crushed
Fry the tofu: Cut tofu into 1-inch cubes and gently press between clean kitchen towels or paper
towels to absorb excess moisture. Add 1/2-inch oil to a skillet and heat over medium-high. Oil
should be hot enough that a small piece of tofu sizzles but does not burn. Fry the tofu cubes in a
single layer until crispy on all sides. This may need to be done in batches. Drain and cool on a
towel-lined plate.
Make the dressing: Whisk together the tamarind, vinegar, sugar, sambal, and salt.
Assemble the salad: Toss the cooled tofu, cucumber, apple, jicama, pineapple, and half of the
peanuts together in a large bowl and toss with the dressing.
02.11.2008 -SALAD - DUCK
Prigourdine salad
02.11.2008 -salad - duck

Prigourdine salad
Ingredients
Serves 6
1 leaf of oak leaf lettuce or purslane
6 preserved duck gizzards
12 slices smoked duck breast
12 quail eggs
12 walnuts
2 Tbsp pine nuts
1 cup croutons
1 Tbsp mustard (preferably grain mustard)
cup (6 cl) peanut oil
cup (6 cl) walnut oil
cup (6 cl) sherry vinegar or raspberry vinegar
salt, pepper
Preparation
To cook the quail eggs:
Bring a saucepan of water to boil on high heat
Add the quail eggs to the boiling water and let them cook for 3 minutes
Let the eggs cool, remove the shells and cut them in 2
To prepare the vinaigrette:

(see also recipe for vinaigrette with grain mustard, garlic and honey):
Mix the peanut oil, walnut oil and vinegar in a bowl
Add the mustard and stir in thoroughly
Add salt and pepper to taste
The salad:
Heat a little oil in a small frying pan on high heat and toast the pine nuts and croutons in
the frying pan for a few minutes until they are toasted and nice and golden
Shell the nuts and crush them roughly
Wash and dry the lettuce
Cut the duck breasts into strips
Slice the gizzards thinly
Put the lettuce, croutons, thinly sliced gizzards, duck breast, walnuts and
pine nuts into a salad bowl
Pour on the vinaigrette just before serving and stir carefully.
Pao Cai salad

Ingredients and Preparation
Ingredients required to make Pao Cai are vegetables (mostly Chinese cabbage, though carrots,
radish, turnips or cucumbers can also be used), ginger, hot red peppers, Szechwan peppercorns,
vinegar, sugar, pickling salt and water. Cabbage is cut into strips, ginger is peeled and coined and
To make the pickle, Chinese cabbage or Napa cabbage is cut into strips of about 1/8 inches or so.
The various other ingredients are mixed together to make a pickling solution. Cabbage is filled
into a jar and pickling solution poured over it. It is allowed to stand for a couple of hours and
then refrigerated. The cabbage shrivels down with time in the pickling solution, and keeps well
for several weeks. One can alter the ratio of pickling solution ingredients as per taste. For
example, people preferring a less spicy version may use lesser quantity of hot peppers.
Serving
Pao cai is served as a palate freshener or a side dish with dishes such as Chinese dumplings. It
sweet, sour and spicy taste complements the food it is eaten with.
Pao cai is served in inexpensive eating joints across China. It is amongst the condiments placed
at the eating table which are not charged for separately.
Shopska Salad {Macedonian Chopped Salad}

Ingredients
3 to 4 ripe tomatoes, chopped
1 long English cucumber, chopped
1 medium yellow onion, chopped
2 green banana peppers, chopped (you can also use a green bell pepper)
salt, to taste
1?3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2-cup crumbled white [feta] cheese (If possible, try not to use Greek Feta as it is too
salty for this salad)
2 tablespoons chopped fresh parsley
Instructions
1. Place chopped tomatoes, cucumbers, onions, and peppers in a large serving bowl.
2. Add salt, oil, and vinegar to the tomato mixture; toss and mix until well blended. Taste
for seasoning and adjust accordingly.
3. Top with crumbled feta cheese and sprinkle with fresh chopped parsley.
4. Refrigerate for about 20 minutes, or until ready to use.
5. Serve.
Read more at http://diethood.com/shopska-salad-macedonian-chopped-

salad/#sVMHWTAv0AOJfAZu.99
Ksr: Turkish Bulgur Salad
What You'll Need
2 cups fine bulgur

2 cups boiling water
1 medium onion
1 clove garlic
1 heaping tbsp. sweet red pepper paste
2 medium tomatoes
2 medium cucumbers
6 to 8 green onions
A handful fresh Italian parsley leaves
3 or 4 sprigs of fresh mint
1/4 cup freshly squeezed lemon juice or pomegranate sour

1 tsp. salt, more or less to taste
1/2 tsp. black pepper
1/2 tsp. hot red pepper flakes, more or less to taste
How to Make It
1. Put the bulgur in a large mixing bowl. Pour the boiling water over it. The water should
completely cover the bulgur by about 1/4 inch (add a bit more boiling water if needed).
Cover the bowl with a lid or plastic wrap, then wrap it with a towel. Set it aside for about
15 minutes to allow the bulgur soften.
2. While the bulgur softens, prepare your vegetables. Begin by peeling the onion and garlic
and chopping them as finely as you can. Mix the chopped onion and garlic with the
pepper paste and set aside.
1. Chop the tomato, cucumber, green onions, parsley and mint in the same manner and put
them in a separate bowl. The finer you chop them, the better your salad's texture will be.
2. Remove the cloth and cover from the bowl of bulgur. Wearing rubber gloves, fluff the
bulgur up with your fingers. Drizzle lemon juice or pomegranate sour and the oil over the
top and toss it through with your fingers. Next, add the pepper paste mixture and work it
evenly through the bulgur.
3. Add the chopped vegetables and herbs and continue tossing with your fingers until all the
ingredients are evenly dispersed. Add salt and black pepper and taste for seasoning.
4. You can serve your ksr salad right away, or you can cover and refrigerate it for several
hours. Make sure to fluff it up with your fingers again just before serving.
Israeli Salad
Ingredients
1 large cucumber
2 large ripe tomatoes
1/3 cup minced red onion (usually about 1/4 of the onion)
1/2 cup fresh parsley
3 tablespoon extra virgin olive oil
3 tablespoon lemon juice
1 pinch salt
Cut cucumber lengthwise into thin strips. Finely chop. Add to large bowl.
Step 2
Slice the red onion in half, peel off the skin, then finely mince. Add to bowl.

Step 3
Slice the tomatoes in half. Seed, then dice. Add to bowl.

Step 4
Finely chop parsley leaves. Add to bowl.
Step 5
Add olive oil, lemon juice, and salt.
Step 6
Mix. Enjoy.

Garden Salad
Ingredients
8 iceberg lettuce leaves removed washed shredded
1/2 red capsicum
1/2 cucumber
1 tomato cut into wedges small
1/2 carrot peeled julienned
1/4 red onion
1/3 cup corn cob kernels drained

2/3 cup cheese cubed
150 mls French salad dressing optional
Method
STEP 1 Place lettuce in a salad bowl.
STEP 2 Slice cucumber, capsicum and onion and add to bowl.
STEP 3 Add tomatoes and carrot.
STEP 4 Add corn kernels and cheese.
STEP 5 Toss if desired and add dressing, if using.
BBQ Potato Salad

Tweeter
Ingredients
10-12 baby potatoes, boiled and peeled
1 spring onion, cut into chunks
3-4 capers
2-3 gerkins
1 tsp chopped parsley
1 Tbsp mayonnaise
Salt, to taste
Pepper, to taste
2 tsp cola barbeque sauce
How to Make BBQ Potato Salad

1. In a bowl mix baby potatoes with spring onions, capers, gherkins, chopped parsley,
mayonnaise, salt and pepper. Toss well.
2. Now add cola bbq sauce. Mix again.
3. Serve.
4. Not fond of the cola BBQ sauce?

Here's a lip smacking recipe to make a traditional BBQ sauce.

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Acar (Indonesian Garden Salad)

1/2 cup 118ml Water - cold

Toss thoroughly and refrigerate at least one hour.

Afghan Tomato, Cucumber and Onion Salad (Salata)

3 baby cucumbers, peeled and diced (about 1 cup)

1 small sweet onion, diced

3 tablespoons fresh lemon juice (to taste)

1 teaspoon salt, to taste

1. Combine all of the ingredients and toss well.

Prep Time: 10 minutes

8 ounces frozen whipped topping, thawed (see note

1/2 cup vanilla yogurt

1 cup shredded sweetened coconut

1 11-ounce can mandarin oranges, drained

1 8-ounce can pineapple tidbits or crushed

1 cup maraschino cherries, drained

1/2 cup chopped pecans, optional

1. In a large bowl, stir together the whipped topping and yogurt.

2. Using a rubber spatula, carefully fold remaining ingredients into whipped

3. Chill before serving.

Best Bean Salad

Hmm. It looks like these ingredients aren't on sale today.

1 (14.5 ounce) can green beans, drained

1 (14.5 ounce) can wax beans, drained

1 (15.5 ounce) can garbanzo beans, drained

1 (14.5 ounce) can black beans, drained

1/2 cup chopped green pepper

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup salad oil

1/2 cup vinegar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup white sugar

Add all ingredients to list

Classic Restaurant Caesar Salad

20 m 2 servings 362 cals

Hmm. It looks like these ingredients aren't on sale today.

2 cloves garlic, finely chopped

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 dash Worcestershire sauce

1/4 cup olive oil

1 pinch salt and ground black pepper to taste

1/2 head romaine lettuce, chopped

1/4 cup grated Parmesan cheese

Add all ingredients to list

o About 3 cups chicken broth

o 3 tablespoons Dijon mustard

o 1 1/2 tablespoons canola oil

o 1 tablespoon finely chopped fresh chives

Original Blue Cheese Coleslaw

Hmm. It looks like these ingredients aren't on sale today.

1 cup crumbled blue cheese

1/3 cup mayonnaise

6 stalks celery, thinly sliced

4 green onions with tops, thinly sliced

Add all ingredients to list

Vegan Chilean Salad

Hmm. It looks like these ingredients aren't on sale today.

10 pounds roma tomatoes, sliced, or to taste

4 red onions, sliced

2 tablespoons freshly ground black pepper

2 cups olive oil