101 Soup, Salad & Sandwich Recipes (9 page)

8-oz. pkg. thin spaghetti, uncooked and broken into fourths

3/4 c. carrot, peeled and cut into 2-inch strips

3/4 c. zucchini, cut into 2-inch strips

3/4 c. red pepper, chopped

1/3 c. green onion, sliced

3/4 lb. deli roast turkey, cut into 2-inch-long strips

Garnish: chopped peanuts, chopped fresh cilantro

Cook pasta according to package directions; drain and rinse with cold water. In a bowl, combine all ingredients except garnish. Toss with Ginger Dressing. Refrigerate one hour; garnish as desired. Makes 6 to 8 servings.

Ginger Dressing:

1/4 c. canola oil

3 T. rice vinegar

3 T. reduced-sodium soy sauce

2 t. sugar

1/8 t. fresh ginger, grated

1/8 t. cayenne pepper

1 clove garlic, chopped

Whisk together all ingredients.

1/2 loaf Italian or French bread, cubed

1/4 c. olive oil

salt and pepper to taste

1 red pepper, chopped

1 yellow pepper, chopped

1 orange pepper, chopped

1 cucumber, chopped

1 red onion, chopped

1 pt. cherry or grape tomatoes

1 to 2 T. capers

6 leaves fresh basil, cut into long, thin strips

3/4 c. vinaigrette or Italian salad dressing

In a bowl, toss together bread, olive oil, salt and pepper. Spread on an ungreased baking sheet and bake at 350 degrees for 5 minutes, or until golden and crisp; let cool. In a bowl, combine remaining ingredients. Just before serving, add bread cubes and toss to coat. Makes 6 to 8 servings.

6 c. Boston lettuce

2 pears, peeled, cored and sliced

1/2 red onion, thinly sliced

1/2 lb. grilled beef steak, thinly sliced

1/4 c. crumbled blue cheese

1/2 c. red wine vinaigrette salad dressing

1 T. fresh tarragon, minced

1/4 t. pepper

Arrange lettuce, pears and onion on 4 serving plates. Top with sliced steak and sprinkle with cheese. Combine dressing, tarragon and pepper in a small bowl; whisk well. Drizzle dressing mixture over salad. Serves 4.

16-oz. can apricot halves

20-oz. can crushed pineapple

10-oz. pkg. frozen strawberries, thawed

6-oz. can frozen orange juice concentrate, thawed

1/2 c. water

1/2 c. sugar

3 bananas, sliced

Combine undrained apricots and pineapple. Mix in remaining ingredients except bananas; set aside. Arrange bananas in a 13"x9" baking pan; pour fruit mixture over top. Cover and freeze for at least 24 hours. Before serving, let stand at room temperature for about 15 minutes. Cut into squares to serve. Makes 10 to 12 servings.

2 lbs. clementines, peeled and sectioned

2 16-oz. pkgs. baby spinach

4 stalks celery, thinly sliced on the diagonal

1 c. red onion, thinly sliced

1/2 c. pine nuts or walnuts, toasted

1/4 c. dried cherries

2 T. red wine vinegar

1/4 c. olive oil

1 t. Dijon mustard

1 clove garlic, minced

1/8 t. sugar

salt and pepper to taste

In a large salad bowl, combine clementines, spinach, celery, onion, nuts and cherries. Toss to mix well. Whisk together remaining ingredients in a small bowl; drizzle over salad. Serve immediately. Makes 8 servings.

1/3 c. plus 1 T. olive oil, divided

1/3 c. lemon juice

1 T. Worcestershire sauce

3 to 4 dashes hot pepper sauce

3 cloves garlic, minced

1/4 t. salt

1/2 t. pepper

6 ears sweet corn, husked and kernels removed

4 red, yellow and/or green peppers, coarsely chopped

1/2 c. shredded Parmesan cheese

1 head romaine lettuce, cut crosswise into 1-inch pieces

In a jar with a tight-fitting lid, combine 1/3 cup oil, lemon juice, sauces, garlic, salt and pepper. Cover and shake well; set aside. Heat remaining oil in a large skillet over medium-high heat. Add corn; sauté for 5 minutes, or until corn is tender and golden, stirring often. Remove from heat; keep warm. Combine corn, peppers and cheese in a large bowl. Pour olive oil mixture over top; toss lightly to coat. Serve over lettuce. Makes 6 to 8 servings.