Williams - Salads and Dressings Made Easy: Over 50 Salads and Dressing Recipes
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Salads and Dressings Made Easy
Over 50 Salads and Dressing Recipes
Dale Williams
Salads and Dressings Made Easy
All Rights Reserved
Copyright 2015 Dale Williams
All Rights Reserved. This book may not be reproduced, transmitted, or stored in whole or in part by any means, including graphic, electronic, or mechanical without the express written consent of the publisher except in the case of brief quotations embodied in critical articles and reviews.
Booktango
1663 Liberty Drive
Bloomington, IN 47403
www.booktango.com
877.445.8822
ISBN: 978-1-4689-5961-1 (ebook)
Contents
To Debbie Williams who always believed in eating healthy.
Three Bean Salad
Ingredients
1 16oz can Red Kidney Beans | 2/3 cup vinegar |
1 16oz can Black Eye Peas | 1/3 cup sunflower oil |
1 16oz can Chick peas | 1 teaspoon salt |
1/2 cup green pepper, chopped | 1/4 teaspoon black peppr |
1/2 cup sugar |
Directions
Drain beans and peas and combine in a large bowl. In a small bowl combine sugar, vinegar, oil, salt, and pepper. Whisk together and pour over bean mixture. Toss and refridgerate overnight. Toss well and serve. Serves 6-8.
Tuna Bean Salad
Ingredients
1 can Kidney Beans, drained | 4 celery sticks, sliced |
1 can Chick peas, drained | 1 red apple, cored and chopped |
1 can Tuna, drained and flaked | 1 tablespoon grated lemon rind |
2 tablespoons fresh chives, chopped | 2 tablespoons lemon juice |
2 inch piece of cucumber, diced | 1/2 teaspoon salt and pepper |
Directions
In a large bowl add beans, peas, tuna, chives, cucumber, celery. Add apple pieces to lemon juice and rind and mix. Add to bean mixture. Add salt and pepper. Toss. Seves 4.
Easy Lentil Salad
Ingredients
1 can of green lentils, drained | 4 spring onions, chopped |
1 tablespoon lemon juice | 4 tomatoes, chopped |
1 tablespoon vinegar | 2 celery stalks, chopped |
1 garlic clove, minced | Black pepper to taste |
Directions
Mix all the ingredients together. Set aside 1/2 hr, then serve. Seves 4.
Chickpea and Yogurt
Ingredients
1/4 cup of plain yogurt | 1/4 cup diced celery |
1 can of chickpeas | 3 tablespoons diced red onion |
2 tablespoons of lemon juice | 3 tablespoons chopped mint |
1/2 cup of half grape tomatoes | Pinch of salt and pepper |
Directions
Mixed together yogurt, lemon juice, salt and pepper. Add the rest of the ingredients and mix well. Serves 4.
Broccoli Salad
In gredients
1 cup mayonnaise | 1/2 cup sunflower seeds |
1/2 cup sugar | 1/2 cup raisins |
2 tablespoons fresh lemon juice | 1/2 a red onion, chopped |
2 heads broccoli, cut into bite size pieces | 3 slices of bacon, (crumbled) |
Directions
Mix mayonnaise, sugar, and lemon juice together. Pour over broccoli. Add sunflower and raisins. Mix together and let sit several hours. Add red onions. Mix and sprinkle with bacon. Serves 4.
Tomato Salad
Ingredients
4 medium size ripe tomatoes,core and cut into wedges | 2 teaspoons of Horseradish |
1 small onion, sliced into rings | 3/4 teaspoon salt |
1/2 cup vegetable oil | 3 tablespoons white vinegar |
1 to 2 tablespoons fresh dill, chopped |
Directions
Arrange tomatoe wedges and onion rings on a platter. In a small bowl whisk together oil, dill, Horseradish, and salt. Let sit 10 minutes. Add vinegar, mix well. Spoon mixture over tomato wedges and onions. Serves 4.
Avocado Stuffed Tomatoes
Ingredients
1 large ripe avocado | 1/2 teaspoon of salt |
1 teaspoon lemon juice | Dash of black pepper |
1 teaspoon onion powder | 2 fully riped tomatoes |
Directions
Cut avocado in half and scoop out pump and place in a small bowl and mash. Stir in lemon juice, onion powder, salt and pepper. With a sharp knife cut the tomato around the centre and gently scoop out tomato pulp. Add half a cup of tomato pulp to the avocado mixture. Mix well. Fill tomato and avocado mixture in tomato shell. Serve and enjoy. Serves 4.
Corn and Bean Sprout Salad
Ingredients
1 11oz can of sweet corn | 1 tablespoon soy sauce |
1 11oz can of bean sprouts | Salt and pepper to taste |
4 green onions, chopped | Spinach leaves torn |
Directions
Drain corn and bean sprouts. Add to a large bowl. Add onions, soy sauce, salt and pepper. Line salad bowl with spinach. Spoon corn salad on top. Serves 6.
Spinach Kiwi and Strawberry Salad
Ingredients
2 bunches spinach, washed and torn | 1 quart strawberries, hulled and sliced |
2 kiwis, peeled and sliced |
Dressing
2 tablespoons sesame seeds | 1/2 cup salad oil |
1 tablespoon poppy seeds | 1 teaspoon Worcestershire sauce |
1/4 cup cider vinegar | 1/2 teaspoon paprika |
1/4 cup sugar | 4 teaspoons minced onion |
Directions
Combine dressing ingredients together in a jar. Cover and shake well. Let sit 15 minutes to blend. When ready to serve, place spinach, kiwis, and strawberries in a large bowl. Toss with dressing and serve. Serves 4-6.
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