Chill serving plates to keep your
salad crisp longer.�To mix greens with less mess, refrigerate in a plastic
bag. When ready to serve, toss with the dressing in the bag, then transfer
to individual serving plates.�Cook pasta for salads very al dente. This will allow
the pasta to absorb some of the dressing and not become mushy.�Dip sliced apples, pears, and bananas in lemon juice to
keep them from turning dark. �When making potato salad, marinate still-warm
potatoes in a little vinegar and oil; this will add flavor to the finished
salad. Or, dress the potatoes while still quite warm, then refrigerate to
cool quickly.�Tear salad greens into bite-size pieces or use a
plastic salad knife; cutting with a metal knife can cause lettuce to brown.
ROQUEFORT PEAR SALAD
From Cheryl Easter of Rocky Mount
INGREDIENTS:
2 T pecans, chopped
2 T sugar
3 cups green leaf lettuce
3 Bartlett pears, cored and chopped
1� oz. crumbled Roquefort cheese
� avocado, peeled, pitted, and diced
� cup green onion, thinly sliced
Dressing:
3 T red wine vinegar
1� t sugar
1� t prepared mustard
1 clove garlic, minced
� t salt
Pinch of black pepper
DIRECTIONS: Blend ingredients for
dressing in a blender and set aside. In a skillet, over medium heat, cook
pecans with the sugar. Continue stirring gently until sugar has melted and
caramelized the pecans.Carefully transfer the hot nuts onto waxed paper
and allow to cool. Break apart the cooled candied nuts into small pieces. In
a large serving bowl, layer lettuce, pears, cheese crumbles, avocado, and
green onion. Pour the dressing over the salad and top with the pecan pieces.
This salad is best served well-tossed.
PATIO SALAD
From April Fourbare of Manassas
INGREDIENTS:
6 cups instant rice (cooked and cooled)
16 oz. ham (diced)
1-lb. bag frozen petite peas (thawed)
1 large dill pickle (diced)
1� cups green onion (sliced)
1 lb. deli Swiss cheese (diced into cubes)
� cup fresh minced parsley
Mayonnaise to coat
Season with salt and pepper
DIRECTIONS: Put all ingredients
into a large bowl and mix with just enough mayonnaise to coat.Add salt and pepper to taste. Mix thoroughly to
combine. Refrigerate until ready to serve.
HERBED CHICKEN SALAD
From Virginia Moran of Staunton
INGREDIENTS:
6 oz. cooked boneless, skinless chicken
� cup sliced celery
� cup chopped onions
3 T salad dressing
� t dried basil leaves
2 medium tomatoes
DIRECTIONS: Combine chicken,
celery and onions in medium bowl. Add combined dressing and basil; mix
lightly. Cover and refrigerate at least 1 hour. Cut tomatoes into wedges
starting at top of each tomato, but being careful not to cut all the way
through to bottom of tomato. Place 1 tomato on each salad plate and gently
separate wedges. Fill evenly with the chicken salad.Makes 2 servings.
SWEET-AND-SPICY SLAW
From Terri Campbell of Richmond
INGREDIENTS:
1 cup sour cream
2 T rice wine vinegar
2 T pineapple or orange marmalade
� t salt
� to � t dried chipotle seasoning
16-oz. pkg. cabbage slaw mix
DIRECTIONS: Whisk together first 5 ingredients in a medium
bowl until blended. Add slaw mix, tossing to coat. Cover and chill until
ready to serve.
TOMATO-BACON PASTA SALAD
From Edith Yeatts of Gretna
INGREDIENTS:
1 pkg. Rotini pasta
1 cup mayonnaise
� cup sour cream
1 envelope ranch dressing mix
� cup bacon crumbles
2 Roma tomatoes, diced
� cup green onion, chopped
DIRECTIONS: Cook pasta according to directions. Drain
pasta while running under cold water. Combine remaining ingredients in a
large bowl. Add cool pasta and mix to coat. Refrigerate at least one hour
before serving.
Banana-Pepper Salad with Honey Mustard Dressing
From Deanna Persinger of Raphine
INGREDIENTS:
1 head Romaine lettuce (washed, chopped
with plastic lettuce knife and chilled in crisper)
1 red bell pepper, thinly sliced
� cup finely chopped white onion
16-oz. jar mild banana-pepper rings in
vinegar, drained
2 cups shredded Mexican cheese
Better Homes and Gardens� Honey Mustard Dressing:
� cup coarse-grain mustard
� cup salad oil
� cup lemon juice
� cup honey
2 cloves garlic, minced
DIRECTIONS: Spread prepared lettuce on large glass or
plastic serving platter. Evenly spread red bell pepper, white onion, banana
peppers and Mexican cheese over the top of lettuce. Drizzle honey mustard
dressing over top and serve immediately.
Have a favorite recipe or a cooking tip to share? E-mail
recipes and tips with your name and address to:
[email protected] or mail to Reader Recipes, P.O. Box 2340, Glen
Allen, VA 23058. Readers are awarded a $10 gift card for each published
submission.
