Combine potatoes, scallions & parsley. Whisk together the olive oil, lemon juice, mint, salt & pepper. Pour the dressing over the salad & toss to coat. Refrigerate, covered, to chill. Serve accompanied by griddle- baked pitas. Variation: Substitute 6 cups shredded cabbage & 1 clove of crushed garlic for a Minted Cabbage Salad. Blend garlic […]

1. In a 10-12″ frying pan over medium heat, stir nuts until lightly browned, 8-10 minutes. Remove from pan; set aside. 2. In a bowl, mix 1/4 cup vinegar and the sugar. Core apple and cut into 1/2″ cubes; stir into vinegar mixture. 3. Add oil, onion, garlic, and caraway to frying pan; stir over […]

Heat 3 tablespoons of oil in a skillet. Add garlic and bread cubes and fry, stirring constantly, until golden. Remove from heat. Add chili seasoning, stir well and cool. Tear spinach or lettuce leaves into bite-size pieces. In a large salad bowl, combine spinach or lettuce leaves, salami, onion, bell pepper and mushrooms. Place remaining […]

parsley To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley. Refrigerate. Serve with Melba toast as first course or as a side dish during dinner.

Fine-slivered fresh hot chili pepper or Tabasco to taste Bibb or iceberg lettuce, slivered Cilantro leaves, minced. 1. Combine squid in skillet with lightly salted boiling water to barely cover. Simmer one minute, or until opaque throughout. Drain. Combine in dish with onion to taste. 2. In tiny pan stir pepper flakes over low heat […]

Mix dream whip in a seperate bowl. Whip cream cheese, miracle whip, sugar, cranberries and walnuts. Fold in dream whip. Cut pineapple into smaller chunks and add. Chill and serve.

1. Combine the jicama, cucumber, oranges and green onions in a glass bowl. 2. Combine the lime juice, orange juice, chili powder and salt; mix and pour over the salad ingredients. 3. Sprinkle the mint over the salad, toss and chill for at least 2 hours.

Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl. Fold in the sour cream and marshmallows. Transfer to decorative serving bowl, cover with plastic wrap and refrigerate up to 24 hours. Right before serving you could garnish with a few maraschino cherries placed on the top of the salad.

In large salad bowl, layer the ingredients. Be sure to chop or break all ingredients very fine. End layers with bacon. Spread the top with mayonnaise and leave in refrigerator 24 hours. When ready to serve, toss and add salt and pepper to taste. REFRIGERATE 24 HOURS

Combine grated cucumber and onion in a small bowl. Sprinkle with salt and let stand for 10 min. Drain and squeeze dry. Whisk yogurt until creamy smooth. Add cucumber mixture, garlic, green onions, tomato, lemon junice, minced mint or parsley, cumin and salt and pepper to taste. Cook pasta in 4 qts boiling water until […]