Salads

[Guardian Angel]

Broccoli/Mandarin Orange Salad

5 cups broccoli flowerets
2 tbsps. almonds
2-11 oz. cans of mandarin orange sections, well drained
1 orange, grated peel and juice
5 green onions, chopped
3 tbsps. white vinegar
1 tbsp. sugar
2 tbsps. olive oil
salt and pepper, to taste

Steam broccoli flowerets in covered saucepan for 3 minutes only. Remove quickly and rinse with cold running water until broccoli is no longer warm. Do not cook further. Place in serving bowl and chill, covered.   Meanwhile, in a medium-sized bowl, combine almonds, drained mandarin oranges, grated peel and juice from orange, green onions, and remaining ingredients except for salt and pepper. Toss gently and allow to stand at room temperature for about 15 to 30 minutes.   When ready to serve, pour marinated orange mixture on chilled broccoli and toss very gently. Season to taste with salt and pepper, and serve.

[Guardian Angel]

Garden Salad

2 large tomatoes, cut into 1/2-inch chunks
1 medium-sized red onion, cut into 1/2-inch chunks
1 large cucumber, sliced and quartered
1 large green bell pepper, cut into chunks
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh-squeezed lemon juice
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper

In a large bowl, combine tomato, red onion, cucumber, and green pepper chunks; toss gently.  Pour dressing into large bowl with mixed vegetables and toss gently until well combined. Serve, or cover and chill until ready to serve.

[Guardian Angel]

Salad Nicoise
 
1 medium-sized head iceberg lettuce, cut into bite-sized pieces
1/2 pound green beans, trimmed, cooked and chilled
5 medium-sized red potatoes, cooked, cut into 1-inch chunks, and chilled
6 hard-boiled eggs, cut into wedges and chilled
1 can (12 ounces) tuna, drained and flaked
1 can (3-1/4 ounces) whole pitted black olives, drained
1 bottle (16 ounces) red wine vinaigrette dressing

In a large serving bowl, layer the lettuce, green beans, potatoes, and hard-boiled eggs. Top with the tuna and olives.
Drizzle with the dressing as desired and serve immediately.

[Guardian Angel]

Shrimp Scampi Salad

1/4 cup (1/2 stick) butter
12 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound large shrimp, peeled and deveined
1/2 cup heavy cream
1 medium head romaine lettuce, cut into bite-sized pieces

In a large skillet, melt butter over medium heat. Add garlic, parsley, lemon juice, salt, and pepper; cook, stirring occasionally, for 2 to 3 minutes, or until garlic is golden. Add shrimp and cook 2 to 3 minutes, or until the shrimp turn pink. Reduce heat to low and stir in cream until well combined; remove from heat.
Place lettuce in a medium bowl and toss in the shrimp mixture; serve immediately.

[Guardian Angel]

Sweet Potato Salad


2 pounds sweet potatoes, peeled and cubed
1 cup mayonnaise
1/2 cup packed brown sugar
1 cup chopped walnuts
1/2 cup raisins

Place potatoes into a large saucepan, fill with enough water to cover.  Bring to a boil, cook about 8 minutes, or until tender but not mushy.  Drain, and cool slightly.

In a large bowl, stir together mayonnaise and brown sugar.  Stir in sweet potatoes, walnuts and raisins until evenly coated.  Chill for at least 1 hour before serving.  This makes a nice fall side dish.

[Guardian Angel]

Shredded Carrot and Beet Salad

2 TBLS orange juice
2 TBLS lemon juice
2 tsp extra virgin olive oil
1/2 tsp ginger
1/4 tsp salt
1 cup carrots, peeled and shredded
1 cup beets, peeled and shredded
2 TBLS fresh mint, chopped.

Whisk together orange juice, lemon juice, olive oil, ginger and salt until thoroughly combined.  Put carrots in a mixing bowl and drizzel with half the mixture and toss until evenly coated.  Repeat proceedure  with beets.  Mix the two together and top with mint leaves.

[Guardian Angel]

Waldorf Salad


1/2 cup mayonnaise
1 tablespoon white sugar
1 teaspoon lemon juice
1/8 teaspoon salt
3 apples, cored, and chopped
1 cup celery, thinly sliced
1/2 cup walnuts
1/2 cup raisins

In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.  Stir in the apples, celery, walnuts, and raisins.   Chill until ready to serve.