101 Soup, Salad & Sandwich Recipes (10 page)

2 baking potatoes

1 to 2 T. red wine vinegar, divided

1 c. mayonnaise

2 T. plus 2 t. Dijon mustard

1 t. fresh thyme, minced, or 1/2 t. dried thyme

pepper to taste

Garnish: 2 sprigs fresh thyme

Pierce potatoes with a fork; bake at 400 degrees for 45 minutes, or until tender. When still warm but cool enough to handle, remove and discard skins. Cut into bite-size pieces. Transfer potatoes to a medium glass bowl. While potatoes are still warm, lightly drizzle with vinegar. Fold potatoes over and lightly drizzle again. Gently fold once more; set aside. In a small bowl, combine mayonnaise, mustard, thyme and pepper. Pour over potatoes. Fold until evenly coated. Transfer to a serving bowl; garnish with thyme. Serve warm or chilled. Serves 4 to 6.

2 c. quinoa, uncooked

2-1/2 c. chicken broth

4 green onions, thinly sliced

1/2 c. golden raisins, chopped

2 T. rice vinegar

1/2 c. orange juice

1 t. orange zest

2 T. olive oil

1/4 t. ground cumin

1 cucumber, peeled and chopped

1/2 c. fresh flat-leaf parsley, chopped

salt and pepper to taste

Rinse quinoa under cold water until water runs clear. In a saucepan, bring chicken broth to a boil. Add quinoa; return to a boil. Cover and simmer until quinoa has fully expanded, about 20 to 25 minutes. Remove from heat; fluff with a fork. In a large bowl, combine quinoa and remaining ingredients; mix well. Cover and chill before serving. Serves 6 to 8.

15-oz. can cannellini beans, drained and rinsed

2 zucchini or yellow squash, diced

1 pt. cherry tomatoes, halved

1/2 c. red onion, chopped

3 T. olive oil

2 T. lemon juice

1/4 c. fresh cilantro, chopped

Combine all ingredients in a large bowl. Cover and refrigerate. Let stand at room temperature 20 to 30 minutes before serving. Makes 6 servings.

16-oz. pkg. elbow macaroni, cooked

4 carrots, peeled and grated

1 sweet onion, chopped

1/2 c. red pepper, chopped

1/2 c. green pepper, chopped

2 c. mayonnaise

14-oz. can sweetened condensed milk

1/4 to 1/2 c. sugar

1/2 c. white vinegar

salt and pepper to taste

Combine macaroni, carrots, onion and peppers in a large bowl. In a separate bowl, whisk together mayonnaise, condensed milk, sugar and vinegar. Pour over macaroni and vegetables. Season with salt and pepper. Chill at least 8 hours to allow dressing to thicken. Mix well before serving. Makes 8 to 10 servings.

2 c. shredded green and red cabbage mix

2 c. Red Delicious apples, cored and chopped

1/2 c. celery, chopped

2 T. walnuts, chopped and toasted

2 T. golden raisins

1/2 c. plain yogurt

2 T. apple juice

1 T. honey

1/2 t. cinnamon

In a large serving bowl, combine cabbage mix, apples, celery, nuts and raisins; toss well. Combine remaining ingredients in a small bowl, stirring well. Pour yogurt mixture over cabbage mixture; toss well. Cover and chill for at least 30 minutes before serving. Makes 8 servings.

2 14-1/2 oz. cans green beans, drained

15-1/4 oz. can corn, drained

1 t. seasoned salt

1 T. onion powder

1 clove garlic, minced

1 T. vinegar

4 to 5 T. olive oil

4 to 5 carrots, peeled and grated

1/2 t. dill weed

1/2 t. dried oregano

1/4 t. dried tarragon