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Tomato Cucumber Salad

from: Everyday Food September 2004

Ingredients
2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
coarse salt
commercial seafood spice bundle or home made (see ingredients below)
3 pounds medium red potatoes, scrubbed
8 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
spicy butter for serving (mix up some tabasco and butter, mmkay?)

Directions
Bring 5 quarts of water to a boili in a 10-12 quart pot. Squeeze lemon juice into water then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer and cook 10 minutes.

Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered until opotatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.

Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth ino a glass measuring cup; drain the restr in a large colander, discarding the liquid.

Divide reserved broth among small bowls for dipping. Trans fer shrimp and veggies to a large platter and serve with spicy butter, if desired.

from: Everyday Food September 2004

Ingredients
3 beefsteak tomatoes, cored, each cut into 8 wedges
1 English cucumber, peeled, quartered lengthwise
3 tablespoons red-wine vinegar
salt and ground pepepr
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil

Directions
Cut each tomato wedge into four pieces; cut c ucumber into 3/4 inch chunks. In a bolw, whisk vinegar with 3/4 teaspoon salt, 1/4 teaspoon pepper, oil, and basil. Add tomatoes and cucumber; toss gently.

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Spinach Salad

from: soupsong.com

Ingredients
¾ pound broccoli, florets cut off and reserved, stems lightly peeled and chopped (woody end discarded)
2 tablespoons olive oil
1 onion, chopped
1 stalk celery with leaves, chopped
½ to 1 hot pepper (jalapeño, cherry, or Serrano)
4 cups vegetable (or chicken) stock
1 potato, peeled and diced
¼ to ½ cup parsley, chopped
salt and pepper to taste
brick of cheddar cheese for grating

Directions
In a large saucepan, sauté the onion, broccoli stems, celery and hot pepper in the olive oil over low heat – sweating them until the onion is transparent. Pour in the stock and bring to a boil. Stir in potato and parsley, then reduce heat and simmer for about 20 minutes, until the vegetables are tender. Puree, solids first, in a blender – then return to the pot.

When you’re five or so minutes away from serving, bring to the pureed soup to a boil, stir in the reserved florets, and cook on medium heat for 3 to 4 minutes. Return the soup and florets to the blender and lightly pulse until the florets are nicely chunked and distributed throughout. Ladle soup into bowls or flat soup plates and grate the cheese in long, thick strips over each serving. Serve immediately.

from: Paula Kafer

Ingredients
1 bag (10 oz.) raw spinach, rinsed, drained & refrigerated
(break into bite sized pieces and remove any large veins)
1 can (16 oz.) bean sprouts drained (or use fresh)
1 can (8 oz.) water chestnuts, drained and sliced
4 hard cooked eggs (chopped)
8 strips crisply fried bacon, drained and crumbled
1 recipe Sweet & Sour Dressing

Directions
Toss all ingredients with Sweet & Sour Dressing to taste.

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Mandarin Tabsco Salad

from: soupsong.com

Ingredients
¾ pound broccoli, florets cut off and reserved, stems lightly peeled and chopped (woody end discarded)
2 tablespoons olive oil
1 onion, chopped
1 stalk celery with leaves, chopped
½ to 1 hot pepper (jalapeño, cherry, or Serrano)
4 cups vegetable (or chicken) stock
1 potato, peeled and diced
¼ to ½ cup parsley, chopped
salt and pepper to taste
brick of cheddar cheese for grating

Directions
In a large saucepan, sauté the onion, broccoli stems, celery and hot pepper in the olive oil over low heat – sweating them until the onion is transparent. Pour in the stock and bring to a boil. Stir in potato and parsley, then reduce heat and simmer for about 20 minutes, until the vegetables are tender. Puree, solids first, in a blender – then return to the pot.

When you’re five or so minutes away from serving, bring to the pureed soup to a boil, stir in the reserved florets, and cook on medium heat for 3 to 4 minutes. Return the soup and florets to the blender and lightly pulse until the florets are nicely chunked and distributed throughout. Ladle soup into bowls or flat soup plates and grate the cheese in long, thick strips over each serving. Serve immediately.

from: Paula Kafer

Ingredients
1 bag (10 oz.) raw spinach, rinsed, drained & refrigerated
(break into bite sized pieces and remove any large veins)
1 can (16 oz.) bean sprouts drained (or use fresh)
1 can (8 oz.) water chestnuts, drained and sliced
4 hard cooked eggs (chopped)
8 strips crisply fried bacon, drained and crumbled
1 recipe Sweet & Sour Dressing

Directions
Toss all ingredients with Sweet & Sour Dressing to taste.

from: Paula Kafer

Ingredients
Ingredients
1 bunch red leaf lettuce
8 slices bacon, cooked and crumbled
Thin slices red onion, to taste
2 avocados, diced
2 small cans Mandarin oranges, drained and chilled
½ cup sugared pecans
Tabasco dressing

Directions
It’s a salad, not a space ship! Toss all the ingredients together, mmmmkay?

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Mandarin Salad

from: Paula Kafer

Ingredients
Salad
½ cup sliced almonds
3 tablespoons sugar
½ head iceberg lettuce
½ head romaine lettuce
1 cup chopped celery
2 whole green onions, chopped
1 11-oz can mandarin oranges, drained

Dressing
½ tsp salt
dash of pepper
¼ cup vegetable oil
1 tablespoon chapped parsley
2 tablespoons sugar
2 tablespoons vinegar
dash of Tabasco

Directions
In a small pan over medium heat, cook almonds and sugar, stirring constantly until almonds are coated and sugar dissolved. Watch carefully as they will burn easily. Cool and store in an airtight container. Mix all dressing ingredients and chill. Mix lettuces, celery and onions. Just before serving add almonds and oranges. Toss with the dressing.

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Spinach and Raspberry Salad

from: Jess Nichols

Ingredients
1 bunch spinach
1 package red raspberries
2 kiwi fruit
1/2 cup pine nuts
1 cup raspberry preserves
1/2 cup vinegar

Directions
Clean the spinach and cut off the stems. Remove excess water. Set aside. Clean raspberries and add to spinach. Peel and slice kiwi fruit and add to spinach and raspberries.
For raspberry dressing: In a blender, combine the raspberry preserves and about 1 tsp of the vinegar. Add the vinegar in small amounts until taste and consistency are correct. Toss salad and serve with pine nuts.