A little more complicated than its American cousin, Bavarian potato salad is served warm. It should always have a sweet and sour taste combination. Connoisseurs prefer to use red skinned potatoes, in which case scrubbing rather than peeling would take place. Some also like the addition of ham, bacon or sausage to the salad. Back in the Old Country (a long time ago) dandelions were used as decorative topping. This too is completely optional.
4 cups potatoes (peeled and sliced 1/4-inch thick)
2 cups chicken broth
1/2 teaspoon salt
1/4 cup vegetable oil
1/3 cup onion, chopped
1/2 teaspoon sugar
2 Tablespoons lemon juice
1. Boil potatoes in broth with 1/4 teaspoon salt for 5 to 8 minutes, until tender. Drain.
2. Toss warm potatoes with vegetable oil and onions.
3. Dissolve remaining 1/4 teaspoon salt and the sugar in lemon juice. Pour over potatoes. Add pepper to taste.
4. Marinate salad 1 to 2 hours before serving. Serve at room temperature.
There are so many different styles of the beloved potato salad recipe. Most common are German, red potato and mom's classic potato salad.
This recipe is a little different. What makes it French style is the Dijon mustard, the dry white wine and of course, the tarragon (vinegar and herb itself). Tarragon is an integral player of French Cuisine. It's unmistakable anise-like aroma and flavor is so desirable in French cooking, from the professional chefs, who are truly artists, to the rustic kitchens of the countryside.
6 medium potatoes
1 clove garlic, cut into halves
1/4 teaspoon instant beef bouillon
1/3 cup hot water
1/3 cup dry white wine
Tarragon Dressing Ingredients:
3 Tablespoons olive oil
2 Tablespoons tarragon vinegar
2 teaspoons chives, snipped
1 teaspoon salt
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/8 teaspoon pepper
To Prepare Salad:
1. Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Drain, cool and peel.
2. Rub 2- quart bowl with garlic. Discard garlic. Cut potatoes into 1/4-inch slices and place in bowl.
3. Dissolve bouillon in hot water. Add wine.
4. Pour over potatoes. Cover and refrigerate, stirring once or twice. Drain.
To Prepare Dressing:
1. Shake all ingredients in tightly covered jar and gently toss with potatoes. Sprinkle with parsley. Garnish with tomato wedges if desired.
A staple in many chain restaurants across the nation, a good Chicken Caesar Salad recipe is a favorite of so many of us. What draws us in? Is it the grated Parmesan cheese? The creamy dressing? Perhaps it is the garlicky, crunchy croutons. Maybe it's the combination of flavors and textures. Topped with grilled chicken and it's more than a salad, it's a meal. The chicken can be substituted with shrimp or thin sliced steak .
4 (1 oz.) slices French bread
vegetable cooking spray
1/2 teaspoon garlic powder
2 pounds boneless chicken breasts
1/3 cup fresh lemon juice
1/4 cup red wine vinegar
1 Tablespoon olive oil
1 teaspoon anchovy paste
1/4 teaspoon fresh ground pepper
1/2 teaspoon minced garlic
9 cups Romaine lettuce
1/4 cup Grated Parmesan cheese
1. Trim bread crusts and discard. Cut bread into 1 inch cubes.
2. Place cubes in a single layer on a baking sheet. Coat cubes with cooking spray; sprinkle with garlic powder; toss well.
3. Bake at 350 degrees F for 15 minutes or until lightly browned and set aside.
4. Coat a large nonstick skillet with cooking spray; place over med-high heat until hot. Add chicken halves; sauté 6 minutes on each side or until well done.
5. Remove chicken from skillet; let cool. Cut chicken across the grain into thin slices; set aside.
6. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth.
7. Add 1/4 cup of the lemon juice mixture to the chicken; toss gently to coat.
8. In a large salad bowl, place the lettuce. Drizzle remaining lemon juice mixture over lettuce and toss well.
9. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons.
This ratatouille recipe is usually prepared in the summer when the vegetables are at their peak; however in our global economy its always summer somewhere and therefore readily available. Usually a side dish, it can be served as the main entrée accompanied with rice or fresh bread.
Ratatouille regained its popularity after the 2007 release of the Disney movie bearing the same name. Initially a poor man's meal, ratatouille originated in an area around Nice, France. It comes from the word touiller, which means to toss food.
1/4 cup olive oil
1 medium onion, sliced
2 garlic cloves, minced
1 Tablespoon fresh parsley, chopped
1 eggplant, sliced into 1-inch pieces and quartered
2 zucchini, sliced into 1/2 inch pieces and halved
1 red bell pepper
3 Tablespoons wine vinegar
2 Tablespoons fresh parsley, chopped
1. Prepare vegetables before beginning recipe. Slice onion, cut garlic into slivers or mince, chop parsley, cut eggplant into 1-inch rounds, cut zucchini into 1/4-inch rounds, seed and chop red pepper.
2. Blanch tomatoes by placing in boiling water for 10 seconds. Drain, and when cool enough to handle, peel, seed and chop. Reserve juice from tomatoes.
1. Heat oil in a deep, heavy saucepan. Add onion, garlic and 1 tablespoon parsley. Sauté about 3 minutes or until onion is soft. Add eggplant, zucchini and red sweet pepper and mix well.
2. Cover pan and simmer over low heat until the vegetables are tender; about 30-35 minutes. Add tomatoes with the juice, stir well, cover again and simmer 10 minutes more.
3. Remove from heat and let stand, covered, for 10 minutes.
4. Add wine vinegar and black pepper to taste. Stir well.
5. Place into serving dish and garnish with fresh parsley, basil or oregano. Serve warm or at room temperature.
Balsamic vinegar has gained popularity in the U.S. in the past 20 years. The Italians had used its rich, sweet complex flavor for centuries. It tops everything from strawberries to salmon and in this case makes a magnificent salad dressing. You can purchase it at different ages, from 12-25 years. It is expensive; however a little goes a long way. Although this balsamic vinegar dressing recipe allows substitution of vinegars, it is highly recommended to splurge on a good bottle of balsamic vinegar.
3/4 cup water
1/4 cup Balsamic vinegar
3 teaspoons capers
2 teaspoons Dijon mustard
1 1/2 teaspoons dried basil
1 Tablespoon fresh parsley, chopped (optional)
1. Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor.
2. Store in a covered container in the refrigerator. Makes about 1 cup.
Note: If you don't have balsamic vinegar, you may substitute another kind. If this be the case, start with water and vinegar in equal proportions.
Picture a balmy, lazy summer evening. Either you're entertaining or you've offered to bring something. This fresh summer black bean salad recipe will compliment that beer, margarita or other frozen concoction.
The cherry tomatoes refreshingly explode in your mouth while the jalapeno peppers and cilantro create a blast of their own. Serve with grilled pita bread or tortilla chips and enjoy.
2 cans (15 oz ) black beans, rinsed and drained
6 scallions, thinly sliced
1 cup cherry tomatoes, quartered
1 small yellow bell pepper, seeded and diced
2 jalapeno peppers, seeded and chopped
1/4 cup cilantro, finely chopped
1/4 cup sherry vinegar
2 Tablespoons olive oil
1 teaspoon dijon mustard
1 teaspoon cumin, ground
1/2 teaspoon oregano, dried
salt and pepper to taste
Toss all ingredients together and chill for at least an hour.
Potato salad has many different variations. Some are served warm or even hot, while others are served cold. Typically served at BBQs and picnics, potato salad is a favorite to feed a large crowd due to it being easy to make in mass quantities and it being cost effective. This potato salad recipe requires mushrooms, which add a touch of sophistication for that special luncheon.
2 pounds new potatoes
1/2 pound fresh mushrooms
3 green onions
3 stalks celery
3 Tablespoons vinegar
2 hard-boiled eggs
2 Tablespoons Dijon mustard
1/2 cup mayonnaise
1. Cover potatoes in pan with cold water and bring to boil over high heat.
2. Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl.
3. When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl.
4. Sprinkle with vinegar. Cover and refrigerate.
5. When cool, chop eggs and add to bowl.
6. Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.
One best times of year is the end of summer when all the vines are weighed down with the ripened fruit of the tomato. From Beefsteak to Plum, to the Cherry tomato and everything in between.
This cherry tomato salad recipe uses a pint of cherry tomatoes due to their compact size. Larger tomatoes would require cutting, which would lead to a soggy salad. The fresh basil lends its characteristic aroma and flavor. Consider omitting the bacon and tossing fresh Mozzarella cheese in the mix.
1 pint cherry tomatoes
6 bacon slices
1/4 cup mayonnaise
1 Tablespoon tarragon vinegar
2 Tablespoons olive oil
1/4 teaspoon salt
1 Tablespoon fresh basil, chopped
6 leaves romaine lettuce
2 Tablespoons chives, chopped
1. Wash and stem tomatoes. Dry completely.
2. Cook bacon until very crisp; drain thoroughly on paper towels.
3. Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing.
4. Serve on lettuce leaves, sprinkled with chives. Serve at once or refrigerate until ready to serve.
A twist on pasta salad, this pizza salad recipe stars pepperoni center stage. This popular, native Italian sausage with its spicy essence adds zest to this dish. The black olives, onions, tomatoes and green pepper contribute crunch, color and their own distinct flavors.
Cheddar cheese, originally from a small village in England, ranges from mild to sharp, its a matter of personal preference which one you choose. With the pound of whole wheat macaroni be assured there will be plenty to go around, but none to take back home.
1 pound macaroni, whole wheat spirals
1 can black olives, drained
1 large green pepper, diced
1 large tomato, diced
1 large onion, diced
1 small package pepperoni slices
1 package shredded cheddar cheese
16 ounces Italian salad dressing
1. Mix all ingredients together. Enjoy!
This is a classic tuna macaroni salad recipe that is a family favorite. Tuna is a popular fish due to its convenience and distinct flavor. Its high in protein, contains omega 3 fatty acids, which in turn help lower blood pressure and cholesterol, have been shown to improve brain function and ease arthritis pain. And thats not all; tuna also contains B12 and Niacin.
Enjoy this simple recipe. The crunchy goodness of chopped vegetables, the cooked elbow macaroni, and the beneficial tuna, combined with the seasoned mayo mixture is the perfect blend of textures and flavors.
8 ounces elbow macaroni
1 cup mayonnaise
1/2 cup Italian-style dressing
1 Tablespoon prepared mustard
2 cups thin, peeled cucumber slices
1 1/2 cups diced tomato
1/2 cup diced green pepper
1/4 cup coarsely chopped green onion
1 teaspoon salt
1/8 teaspoon pepper
14 ounces solid-pack tuna (2 cans) , drained/broken up
1 hard-cooked egg, chopped
1. Cook macaroni as label directs. Drain; rinse with cold water.
2. In large bowl combine mayonnaise, Italian dressing and mustard; mix well.
3. Add cucumber, tomato, green pepper, green onion, salt, pepper, tuna, and macaroni; toss to mix well.
4. Refrigerate, covered, until well chilled - about 4 hours. Just before serving garnish with hard-cooked egg and parsley.
If you are watching your figure, put this cranberry salad recipe on hold. If not, then try this recipe. The cream cheese, powdered sugar, chopped pecans, pineapple and cranberry sauce screams special occasion food. Easily served at holidays or any family get-togethers this frozen cranberry salad is sure to be a hit. When plated and garnished with green, the pink toned salad looks festive and absolutely beautiful.
2 3 oz.pkgs cream cheese, softened
2 Tablespoons sugar
2 Tablespoons mayonnaise or salad dressing
16 oz. can jellied whole cranberry sauce
8 oz. can crushed pineapple, drained
1/2 cup chopped pecans
1 cup whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Fresh mint leaves, fresh cranberries to garnish
1. Combine first 3 ingredients, stirring until smooth. Stir in cranberry sauce, pineapple and pecans.
2. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Stir in 1 tsp. vanilla.
3. Fold whipped cream mixture into cranberry mixture; spoon into 8" square dish. Cover and freeze until firm.
4. Cut into squares and serve on lettuce leaves. Garnish with mint and cranberries.
Try this chicken taco salad recipe with the characteristic Tex Mex flavors. This recipe is easily adapted to the low fat version replacing the Cheddar cheese with fat free shredded cheddar, and the salad dressing to fat free Catalina dressing. For extra kick, add jalapeno peppers, or try mixing 1 Tablespoon of chipotle chili powder in the dressing before adding to the other ingredients.
This or our beef taco salad is sure to be a favorite at any backyard BBQ.
1 pound chicken meat , white skinless
1/2 cup lettuce, torn into pieces
2 medium tomatoes, cut into pieces
1 can kidney beans, rinsed and drained (15 oz. size)
1 package taco seasoning mix
1/2 cup cheddar cheese
hot sauce to taste
1/2 package tortilla chips
1 bottle Kraft Salad Dressing , Catalina flavor
1. Place chicken in a bowl and cover with waxed paper.
2. Cook in microwave about 5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as directed, substituting chicken for beef.
3. Place lettuce, tomatoes, and chips in a large bowl.
4. Add drained beans, grated cheese, and salad dressing. Mix well. Serve immediately.