Shirazi Salad

Shirazi Salad: 

Finely Dice all of these veggies:

4 Persian (or burpless) cucumbers

3-4 roma tomatoes

1/2 red onion

2 cloves garlic

Dressing:

Juice of 1 large lemon 

1/2 cup light olive oil

salt and pepper to taste

Serve with pita chips.

(I omitted the mint. But add it in if you like it.)

Asian Bok Choy Salad

1 pound bag of baby bok choy, washed, chopped to 1/2 inch and washed again.
6 green onions, chopped
1 cup of dried cranberries
1/2 cup of sliced almonds
1 bottle of Joey D's Chinese Chicken Salad Dressing
One bag of chow mein noodles

In a large bowl, layer bok choy, onions, cranberries, almonds. When ready to serve, pour dressing and top with chow mein noodles.

 Note: I made this for the Labor Day pot luck at work and it went fast, lots of people said they liked it, and wanted the recipe.

#1 Chicken Salad

One boneless, skinless chicken breast grilled with lemon pepper seasoning, then diced
1/4 cup diced sweet Maui onion
1/2 diced Rome apple
1 rib of celery diced
2 teaspoons Thompson seedless raisins
1 teaspoon dill
pepper to taste
Enough mayonnaise to moisten the mixture, about 2 tablespoons

Because of the salt already in the lemon pepper seasoning used on the chicken, you don't need to add any more.

German Potato Salad

6 medium potatoes
6 slices cooked and crumbled bacon
2 tbsp bacon fat

1 tbsl flour
1 tsp salt
1 tbsp sugar
1/4 tsp black pepper

1/2 cup water
1/4 cup white vinegar
1 small onion, diced (red or white)

1 tbsp chopped flat leaf parsley

Preheat oven to 350.

In large stock pot, fill half full of hot water, cook on high heat and season with salt.While the water is heating up to a boil, wash and chop potatoes into 1 inch bite size pieces. Cook for 10 -12 minutes then drain well. Place into cassarole dish.

While potatoes are cooking, start bacon. Cook bacon until crisp. Dice onion and set aside. Drain bacon onto paper towels, but reserve 2 tbsp of bacon fat. In same frying pan as you cooked the bacon and stiring with a wire whisk, add flour, salt, sugar and pepper. Whisk until smooth while cooking on medium.

Add in water, vinegar, onion. Cook until onion is translucent, about 5 minutes. Meanwhile, chop bacon and place in cassarole with potatoes. Pour cooked mixture over potatoes and bacon. Add in chopped parsley. Fold gently, 2-3 turns.

Bake in a 350 degree oven for 15 minutes. Serve warm. Yield 6-8 servings.

Tennessee Caviar

Ings:


2 15.8 oz cans white beans, drained
2 11 oz cans yellow corn with red and green peppers, drained
1 can of Rotelle Original
1/2 cup of sweet onion, diced
1/4 cup Louisiana hot sauce
1/2 cup chopped cilantro
3 garlic cloves, minced
juice from one lime
course ground black pepper to taste
kosher salt to taste

Dir:
Mix it all together in a bowl and chill a minimum of two hours to allow the flavors to meld together. Adjust hot sauce to taste. Serve as a side dish to tamales or bbq chicken or as a dip for corn chips.

Yield: about 8 cups

(Recipe was found on myrecipes.com and modified to be x2 and use no black eyed peas because I cound't locate any at my local Ralph's! Arg!)