Polish Lowland Sheepdog - pons - pon the dog

 

 

 

"Stash and Paczki"
"They own the hearts and souls of Tom and Diane Pirc"
"Hartford, Wisconsin USA"

 

 

 

International Recipe Exchange

 

 

 

We are featuring summer salad recipes this  month

 

 

Raspberry/strawberry Two Bean Salad with Parmesan Cheese

1 t. Dijon mustard

3 T. raspberry vinegar

3 T. olive oil

1 t. salt

1 can (14-1/2 oz.) yellow cut beans, drained and rinsed

1 can (14-1/2 oz.) green cut beans, drained and rinsed

1/2 C. minced parsley

1/4 C. slivered red onions

1 C. sliced colossal ripe black olives

1/2 C. shredded Parmesan cheese

1/4 C. minced red bell peppers

In a medium bowl, combine the mustard, vinegar, garlic, oil and salt to make a vinaigrette. Add the yellow and green beans, parsley, onions, olives, Parmesan and red peppers. Toss well. Serve chilled.

Makes 6 servings

 

 

 

Mustard Grilled Salmon Salad

 

Ingredients:

  • 2 red bell peppers, sliced
  • 1 yellow summer squash, sliced
  • 1 cup honey mustard salad dressing
  • 1 lb. salmon fillet, cut into 4 pieces
  • 3 cups mixed salad greens
  • 1 Tbsp. chopped fresh dill

Preparation:

Toss bell peppers, squash, and 1 Tbsp. of the dressing. Place on dual contact grill, cover, and grill until crisp-tender, about 2-4 minutes.

Brush salmon with 2 Tbsp. of the honey mustard salad dressing and place on grill. Close grill and cook for 5-7 minutes until salmon flakes easily when tested with fork.

Arrange salad greens on 4 plates. Top with vegetable mixture, then salmon. Drizzle with remaining dressing and sprinkle with dill. Serves 4

You can also cook this salad on the outdoor grill; just double the cooking times. Grill over direct medium heat.

 

Santa Fe Chicken Salad

4 breasts of chicken, cooked and then sliced

1 tablespoon olive oil

1 head romaine lettuce, chopped small

1 15-ounce can of black beans, drained and rinsed

1 ear of corn, cut off kernels (can use frozen or can corn)

1 tomato, chopped

1 avocado, diced

1/2 cup red onion, chopped fine

1/4 cup jack cheese

1/4 cup cheddar cheese

1/4 small jicama, diced

Lemon-pepper

crushed tortilla chips

cucumbers (optional)

Buttermilk Salsa Dressing (see below)

Pound the chicken with a meat tenderizer.  In a skillet, heat the oil.   Add the chicken and sprinkle generously with lemon-pepper.  Cook each side about 7 minutes or until done.  Remove from pan to cool. Slice the chicken.   Prepare all ingredients and toss the salad.  Donít add the salad dressing until ready to serve. 

Buttermilk Salsa Dressing

In a blender mix one envelope of ranch dressing with the required amount of mayonnaise and milk.  Then add FRESH deli salsa to taste.  Try and not get too much of the liquid.

 

 

Chimichanga Salad

1 head of iceburg lettuce, torn in bite-sized pieces
2 cans (approx. 11 ounce) whole grain corn, 1 yellow and 1 white, drained
15 ounce can black beans, drained, rinsed, and drained again
2 tablespoons minced jalapeno pepper, hot or mild
1 chopped sweet onion
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
Salt and pepper to taste
1/2 cup Ranch dressing
1/2 cup salsa, hot or mild
1 cup shredded Longhorn cheese
1/2 cup shredded Monterey Jack cheese
1 small avocado, cut in small cubes
1 medium tomato, peeled, seeded, and diced
Tortilla chips

Place lettuce in a round glass serving bowl, approximately 10 to 12 inches in diameter and 2 to 3 inches deep.

Combine corn, beans, jalapeno pepper, onion, cilantro, and parsley. Sprinkle with salt and pepper and toss. Taste and adjust seasoning if needed. Add Ranch dressing and salsa and toss again. Spread evenly over the layer of lettuce.

Sprinkle with the cheeses.

Top with avocado and tomato.

Cover tightly and chill at least 2 hours before serving.

Serve with tortilla chips.

 

 

Southwestern Pork Salad

2 cups cooked pork strips
1 (16-ounce) can kidney beans - rinsed and drained
1/2 cup sliced ripe olives
1 medium onion - chopped
1 large green pepper - chopped
1 large tomato - chopped

Dressing
2 tablespoons sugar
1/4 cup cider vinegar
1/4 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons minced fresh parsley

In a large bowl, toss pork, beans, olives, onion, green pepper and tomato.

Combine remaining ingredients in a jar with tight-fitting lid; shake well.

Pour over pork mixture; toss gently.

Cover and refrigerate for 4-6 hours, stirring occasionally.