Category : Databases and related files
Archive   : QKRECIPE.ZIP
Filename : SALADS.DAT

A
TACO SALAD

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1/2 lb. hamburger 1/2 cup onion/chopped 4 oz. black olives/chopped
4 oz. cheddar cheese 1 t. cumin powder 2 heads lettuce / chopped
2 chopped tomatoes 6 oz. tortilla chips 1 package taco seasoning
1/4 c water
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Brown the hamburger in a skillet along with 1/4 of the chopped onion, and
1/2 of the taco seasoning mix and a 1/4 cup of water.
Shred the cheddar cheese and put into a large salad bowl. Add the tomatoes,
the lettuce, olives, and the other half of the taco seasoning mix along with
the rest of the onions.
Now add the browned hamburger in with the vegetables and toss until well
mixed.
Next sprinkle the cumin powder over the salad and add the tortilla chips in
and toss until the tortilla chips break up a little.
All that is left is to pick a salad dressing. Some recommendations are....
Avocado and sour cream (when in season). Vinegar and Oil. My favorite is with
french or catalina dressing.
SERVES 4

B
SHRIMP STUFFFED AVOCADO

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1/4 cup black olives/chopped 2 avocados/halved 8 ozs. cooked shrimp/shelled
2 1/2 TB real mayonnaise 8 ozs. cream cheese
1/4 cup lettuce/finely chopped 1/8 t. garlic powder
1/8 t. black pepper 1/2 t. paprika
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In a medium sized bowl combine the shrimp, cream cheese, mayonnaise, chopped
lettuce, olives and garlic powder. Stir together well.
Cut the avocados into halves and remove the pits. Next spoon the shrimp into
the avocado halves until the shrimp mixture is 1" or more above the edge of the
avocados.
Sprinkle the pepper lightly on top of each. Then sprinkle the paprika over
the top of each. Chill for 1/2 hour and serve.

SERVES 4

C
EGG SALAD PLUS

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5 large eggs/hard-boiled 1 large dill pickle/diced 1 TB mustard
1 onion slice/chopped 1/2 t. garlic powder 1/2 t. paprika
2 1/2 TB mayonnaise 1/8 t. salt 1/2 t. pepper
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Coarsely chop the 5 eggs and put into a medium size bowl. Add the rest
of the ingredients and mix well. The mayonnaise can be increased up to 3 1/2
TB if a thinner egg salad is preferred.
This goes really well on toasted sandwich bread or in a tomatoe that has
the top cut off and then hollowed out. If putting on a sandwich try using a
couple of fresh spinach leaves instead of lettuce. Also you can put a slice
of American cheese on the sandwich and heat in the microwave for 30 seconds.

MAKES 4 SERVINGS

D
CARROT AND RAISIN SALAD

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4 carrots/peeled & grated 1/2 cup raisins
1/3 cup mayonnaise 1 medium lemon
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Remove the lemon peels and grate the peels very fine. Set the peeled
lemons aside for use in the dressing.
In a medium bowl add the grated carrots and the raisin. Stir until
thoroughly mixed.
Add in the mayonnaise while stirring. Over the bowl squeeze the lemon
until no juice will come out. Chop the lemon finely and remove any seeds.
Put into the bowl and stir well.
Next sprinkle the grated lemon peel over the salad. Do not mix in.
Let chill for 1/2 hour and serve.

SERVES 4


E
CURRIED CHICKEN SALAD

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3 cups cooked chicken/cubed 1 cup mayonnaise 1/2 cup macadamia nuts/chop
1 apple/tart/diced 1 cup celery/diced 11 ozs. mandarin oranges
1/4 cup blue cheese/sm. chunks 2 TB curry powder 1 t. salt
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Combine the chicken, celery, apple, mandarin orange slices, and the
macadamia nuts in a large bowl.
In a small bowl combine the mayonnaise, curry powder, and salt. Mix
until smooth and creamy. Pour over the top of the chicken mixture and
toss until the chicken mixture is well coated with the curry sauce.
Sprinkle the blue cheese chunks over the salad while breaking up the
bigger chunks with your hands.

SERVES 6





F
BROCOLI/CAULIFLOWER SALAD

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1 head cauliflower 5 mushrooms/sliced 1/3 cup olive oil
1 stalk broccoli 1 red bell pepper/sliced 1/4 cup wine vinegar
1 sm. onion 1 lg. tomatoe/sliced 1 t. garlic salt
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Break up the cauliflower and broccoli into small bite sized portions.
Put into a large bowl.
Separate the onion slices into rings and drop over the broccoli and
cauliflower bits.
Add the mushroom and tomatoe slices over the top of the salad mixture
and stir contents gently.
Next add the red bell pepper slices or rings over the salad mixture
and stir some more.
In a small bowl or jar put the olive oil, wine vinegar, and garlic salt.
Mix or shake until oil and vinegar are combined.
Pour over the salad and toss gently.

SERVES 6





G
COLE SLAW SALAD

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8 cups cabbage/shredded 1 green pepper/chopped 1/2 cup water/cold
2 carrots/shredded 1 sm. onion/diced
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Put all ingredients except water in bowl and mix together. Sprinkle with water.
Set aside.

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1 envelope clear gelatin 3 cups white sugar 1/4 cup water/cold
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Put cold water in a small bowl and add the gelatin and sugar. Stir until it is
well dissolved.

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2/3 cups water 2/3 cup vinegar 2 t. celery salt 1 t. salt 2/3 cup salad oil
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Put the gelatin mixture, 2/3 cup water, vinegar, celery salt, and salt into a
medium sauce pan and bring to a boil. Remove from heat and allow to thicken.
Beat well. Add the salad oil to dressing and stir well. Pour over the cabbage
and toss well.
MAKES 6 SERVINGS


H

CRUNCHY 7 LAYER SALAD
(Layers)
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1 head lettuce/chopped 6 celery stalks/sliced 1 sm. can water chesnuts/slice
1 lg. green pepper/rings 1 #2 can english peas 1 lg. onion/sliced/rings
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(Mix)
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1 1/2 cups salad dressing 1 TB lemon juice 1 1/2 TB white sugar
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(Sprinkle)
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6 ozs. sharp cheddar cheese/grated 1/4 cup bacon bits
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Layer the first 6 ingredients in a baking dish.

Mix the salad dressing, lemon juice, and sugar together, and spread
over the salad.

Sprinkle the cheddar cheese over the entire salad and the bacon bits.
Chill for at least 40 minutes before serving.
SERVES 6-8