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MAKE-AHEAD SALADS

 

These can be whipped up and stored in the refrigerator without the worse for wear. Great for large-scale entertaining also, or getting things done ahead of time!

CURRIED COUSCOUS SALAD

To start:

1. 1 package of couscous, plain

2. 2 oz. of dried cranberries (available at places like Trader Joe’s)

3. 2 oz. pine-nuts

4. Small package of frozen baby peas (preferable) or regular peas, cooked according to package instructions.

Putting it together:

    1. Cook couscous according to package instructions, but add two chicken bouillon cubes and 1 tbsp. mild curry powder to  boiling water. Allow to cool. Use fork to separate out the grains.
    2. In large serving bowl, add all ingredients together.

Serving suggestion:  Serve chilled as side dish.

 


ASPARAGUS, HEARTS OF PALM AND CHERRY TOMATO SALAD

To start:

1. 10-12 oz. of asparagus, cleaned, with bottoms chopped off.

2. Approx. 3 oz. of cherry tomatoes

3. Half of a 16-oz. can of hearts of palm, sliced into discs.

4. Pre-fab. Italian or balsamic vinaigrette dressing or make your own with 2 oz. balsamic vinegar, 4 oz. olive oil, 1 tsp. lemon juice, 1 tbsp.honey, thyme or basil to taste (optional), salt and pepper to taste. May also add more honey.

Putting it together:

1. Asparagus spears will be the bed, add hearts of palm and tomatoes,

2. Throw dressing over the lot.

3. If you wish, sprinkle some crumbled feta cheese. Or grate black pepper before serving.

Serving suggestions: Ser ve as a salad or as a side dish


CUCUMBER YOGURT SALAD

Nice for a summer’s day or as a foil for spicy food. Serves 4-6

To start:

  1. 2 medium seedless cucumbers, peeled and cubed
  2. 2 oz. plain yogurt
  3. 1-2 oz. sour cream
  4. 1-3 tsp. fresh dill

Putting it together:

  1. Mix yogurt and sour cream together with a sprinkling of fresh dill and salt and papper to taste.
  2. Spoon mixture over cucumbers and mix well.

Serving suggestion:

Serve as a salad or side dish.

 


CURRIED CHICKEN AND GRAPE SALAD

To start:

1. 1 lb. chicken breasts

2. 4-6 oz. seedless green grapes

3. Mayonnaise

Putting it together:

1. Boil chicken with 2 bouillon cubes, a whole onion and peppercorns.

2. Cube chicken into small pieces.

3. Mix half cup of mayonnaise with chicken, 2 tbsp. of curry powder, salt and pepper to taste.

4. Slice grapes lengthwise in half. Add to mixture.

Serving suggestion:

Serve chilled with fresh bread and a green salad, as a sandwich filling or side dish.


MEDITERRANEAN SHRIMP SALAD

To start:

1. 3/4 pound canned salad or medium shrimp (thawed, peeled and cleaned)

2. 1 16-oz. can artichokes

3. 1 small can sliced green olives

4. 1 small can sliced black olives

5. Half cup sun dried tomatoes

Putting it together:

1. Save 2 ounces of artichoke juice and add 3 tbsp. of liquid from the canned green olives.

2. Add 3 ounces of olive oil to mixture. Shake up in screw-top bottle.

3. Mix all ingredients together.

Serving suggestion:

Serve chilled as a side dish, as part of a salad assortment, or as a protein lunch with side green salad.


POTATO SALAD

To start:

1. 2 pounds of redskin potatoes, boiled and then cut into small chunks.

2. 4 hard-boiled eggs, mashed with a fork.

3. Mayonnaise (enough to coat all the ingredients)

4. 1 tbsp. Beau Monde seasoning, 1 tbsp. celery seed, salt and pepper.

5. 1 stick celery, chopped very fine.

Putting it together:

            Mixall the ingredients together. Season to taste.

Serving suggestion:

Chilled, of course, with something freshly grilled, or as aside with a quiche, or as a dish for a large party.




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