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Salads
Quick and Easy Potato Salad
24-oz frozen GF hash browns
2 T chopped fresh parsley
6 slices cooked bacon, crumbled
2 T cider vinegar
1/3 c corn oil
1/2 t salt
3 T water
1/4 t pepper
1 T lemon juice
1/4 t paprika
2 T minced onion
Place hash browns in 2-quart glass casserole dish; cover and microwave 14 to 18 minutes on
HIGH power or until tender. Stir every 4 minutes. Sprinkle with bacon. Combine remaining
ingredients, except paprika, and pour over warm potatoes. Mix and sprinkle with paprika.
Garnish with parsley sprigs. Serve hot.
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Stay Crisp Slaw
8 c cabbage, sliced fine
1 green pepper, cut in small pieces
2 carrots, grated
1/2 c onion, chopped
Mix together and sprinkle with 1/2 cup water, put in refrigerator to crisp.
1 envelope unflavored gelatin, softened in 1/4 c water.
2 t celery seed
2/3 c apple cider vinegar
1 t salt
2/3 c sugar
1/4 t black pepper
2/3 c corn oil
Combine vinegar, sugar, salt, celery seed and pepper in 1-quart glass measure. Heat in the
microwave for 2 - 3 1/2 minutes or until it begins to boil. Add the softened gelatin and stir
well. Set aside to cool. When it begins to jell, beat in the oil. Drain water off the vegetables
and add the dressing. Keeps in the refrigerator for several days.
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Taco Salad
1 1/2 lb ground beef, browned and drained
1 16-oz can red kidney beans, rinsed and drained
1 head lettuce, shredded
1 lb cheddar cheese, grated
4 tomatoes, diced
4 to 6-oz GF Russian dressing
1 10-oz bag GF corn chips, crushed
Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with
lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and
serve.
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Fried Green Tomatoes
2 medium-sized green tomatoes sliced 1/4 inch thick
1/4 c GF cornmeal
1/4 c Parmesan cheese, grated
3/4 t garlic salt
2 T GF baking mix
1/8 t pepper
1/2 t oregano, crushed leaves
1/4 c corn oil
1 egg, beaten
Sprinkle tomato slices with salt and allow to drain on paper towels for 30 to 60 minutes.
Meanwhile, combine cornmeal, cheese, baking mix, garlic salt, oregano and pepper on a
shallow plate. Dip each tomato slice in the beaten egg, then in cornmeal mixture. In a
medium skillet, heat oil on medium high. Fry tomato slices for two minutes per side or until
golden brown. Drain on a paper towel-covered wire rack. Serve while hot.
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Fried Apples
4 c apples, washed cored and sliced
1/3 c lemon juice
1 t cinnamon
1/4 t nutmeg
1/2 c apple juice, cider or water (or slightly more)
1/4 c GF brown sugar or honey or to taste
1 T butter or margarine, melted
Use tart or sweet apples or some of both, as you prefer. Prepare the apples, dipping each
slice in lemon juice to prevent discoloration. Place apples in skillet, or large covered pan and
sprinkle with cinnamon, nutmeg and remaining lemon juice mixed with sugar or honey, and
stir gently. Add just enough apple juice, cider or water to cover bottom of pan, Turn heat on
low, cover and cook, stirring gently every five minutes. Cook until done but not mushy.
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Baked Pineapple
1 #2 can crushed pineapple
2 T cornstarch
2 eggs, beaten
1/2 c sugar (or 1 c to taste)
1/2 c water
cinnamon to taste
Preheat oven to 375 degrees. Grease an 8 x 8-inch pan with butter. Beat eggs until well
mixed. Add water and pineapple and stir. Mix cornstarch and sugar together well and stir into
pineapple mixture until well blended. Pour into greased dish and sprinkle with cinnamon.
Bake for 25 to 30 minutes. Serve warm or at room temperature. Store in refrigerator.
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Grated Carrots
1 1/2 c grated carrots (3 med)
1 T rice wine vinegar
1 t sugar
salt and fresh ground pepper
Peel and grate carrots. Toss with vinegar and sugar; add salt and pepper to taste. Let
marinate for 15 to 30 minutes and serve with meal.
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| Chicken And Bacon Salad
* Exported from MasterCook *
Recipe By : Randy Rigg
Serving Size : 3
Categories : Salads
1 1/2 C Diced cooked chicken
1/2 C Diced crisp bacon
1/2 C Diced celery
2 Hard cooked eggs, chopped
3/4 C Mayonnaise
1/4 C Chili sauce
Salt and pepper to taste
Combine first 4 ingredients. Season to taste with salt and pepper.
Chill. Mix mayonnaise and chili sauce. Stir into salad mixture.
Serve in salad bowls.
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| Red Radish Salad
Recipe courtesy Rachael Ray
Show: 30 Minute Meals
2 teaspoons sugar
1 lemon, juiced
1/2 cup gf sour cream
8 red radishes, thinly sliced
2 Delicious apples, quartered cored and thinly sliced
1/2 European seedless cucumber, thinly sliced
2 tablespoons chopped fresh dill
Salt and black pepper
Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes,
apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt,
and pepper, toss again; serve.
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| Cashew Rice And Grilled Asparagus Salad
Yield: 4
Dressing
1/4 cup fresh orange, juice
2 garlic, cloves, chopped
2 tbsp chopped ginger
2 tbsp minced orange, zest
3/4 tsp five-spice powder
Cashew Rice And Grilled Asparagus Salad
1 lb. asparagus
1 red bell pepper
1/4 cup vegetable oil
1 cup rice
3/4 tsp salt
1/3 cup roasted salted cashew
Dressing
Combine all ingredients.
Cashew Rice And Grilled Asparagus Salad
Brush the asparagus with oil. Grill the asparagus and red pepper. Grill asparagus for 8
minutes and the char the pepper for 10 minutes. Remove the pepper and let steam in a
plastic bag. Peel, stem and cut into ½" pieces. In a medium saucepan, bring 2 cups of water
to a boil. Add rice and salt, cover and lower heat. Cook for 20 minutes.
Pour dressing over the rice and top with asparagus pieces, chopped pepper and cashews.
Season with salt and pepper.
from; backyard cooking at foodtv.ca
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| Crab & Mango Salad
Yield: 4
400 g fresh crabmeat
2 tbsp finely grated lemon zest
2 tbsp finely grated lime, zest
1/2 cup diced mango
2 Japanese cucumber, thinly, sliced
1/3 cup fresh cilantro, leaves
1/3 cup fresh Italian parsley, leaves
Vinaigrette
4 tbsp juice of lime
3 tbsp lemon juice
1 tbsp brown sugar
2 tbsp lemon oil
2 tbsp shallot, very finely chopped
1/3 cup leaves of fresh mint, sliced
Lemon Oil
3 large lemon, washed
1 cup grape seed oil
Salad:
In a separate bowl mix the crab meat, lemon zest, lime zest, mango & the remaining mint
together. Toss with a little vinaigrette & season with salt and freshly ground white pepper.
In a medium bowl, toss cucumber ribbons, cilantro & parsley leaves with enough vinaigrette
to lightly coat. Season with a little sea salt.
On 4 individual plates, place a little crab/mango mixture in the centre. Place a small amount
of herb/cucumber mixture on top. Serve immediately.
Vinaigrette
In a small bowl mix lime juice, lemon juice, & palm sugar. Whisk in lemon oil. Add chopped
shallots & ½ of fresh mint. Allow to infuse for at least 15 minutes.
Lemon Oil
Remove lemon zest & cut into julienne. Combine oil & zest in a heavy saucepan. Bring to a
simmer over medium low heat. Simmer for 1-2 minutes, remove from heat & allow to cool.
Place in an airtight container & refrigerate overnight. Strain through a cheesecloth lined
sieve. Keep refrigerated until ready to use.
To Serve
On 4 individual plates, place a little crab/mango mixture in the centre. Place a small amount
of herb/cucumber mixture on top. Serve immediately.
tropical delights, foodtv.ca
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| Thai-style Prawn and Noodle Lime Salad
This one's easy, quick and absolutely delicious.
Ingredients:
gluten-free rice noodles, cooked
prawns, cooked
snowpeas
tomatoes, chopped
shallots
a few fresh coriander leaves
Method:
Combine in a large bowl: Cooked rice noodles, cooked prawns, thinly sliced snow peas,
chopped tomatoes, shallots and fresh coriander leaves.
Pour over a dressing made of: 1 tablespoon finely chopped lemon grass, 1/4 cup mild sweet
chilli sauce (gluten-free), 1/4 cup lime juice, 1/4 cup apple cider vinegar OR white rice
vinegar.
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KFC-Like Cole Slaw
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup GF-mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons apple cider vinegar
2 1/2 tablespoons lemon juice
1. Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in
a large bowl and beat until smooth.
3. Add the cabbage, carrots, and onion, and mix well.
4. Cover and refrigerate for at least 2 hours before serving.
Serves 10-12.
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