Help! Office potluck with only a microwave and a fridge. What do you bring?
- Thread starter traca
- Start date
Rec. Le Bus Thai Turkey Salad. If I want leftovers I have to put some aside before I serve it.
Le Bus Thai Turkey Salad
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Salads
Amount Measure Ingredient -- Preparation Method
1/2 pound no. 9 spaghetti -- broken
1 celery rib -- cut thin on the bias
6 scallions -- cut 1/4-inch thick on the bias
1 red bell pepper -- julienned
1 green bell pepper -- julienned
1 small zucchini -- julienned
1 small yellow squash -- julienned
1 cup red cabbage -- slivered
10 ounces fresh spinach -- cut 1/2" strips
2 tablespoons sesame seeds
1/2 cup walnuts -- chopped
2 pounds cooked turkey -- light and dark shredded
1/2 Thai Dressing
Cook spaghetti in 2 quarts salted water 10 to 12 minutes until tender. Drain; cool under cold water.
In a large bowl, toss celery, scallions, red and green bell peppers, zucchini and squash with cabbage, spinach, sesame seeds, walnuts and turkey. Refrigerate salad until ready to serve. Toss with Thai Dressing just before serving.
Description:
"Spicy main course salad"
Source:
"Philadelphia Inquirer"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 395 Calories; 18g Fat (41.8% calories from fat); 33g Protein; 24g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 1405 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Thai Dressing
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 clove garlic -- peeled
1 tablespoon ginger root -- minced
1/4 cup cilantro -- chopped
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon tomato paste
1/2 tablespoon chili powder
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/8 cup wine vinegar
1 tablespoon sesame oil
3/4 cup vegetable oil
In food processor or blender, combine garlic, ginger root, cilantro, soy sauce, sugar, tomato paste, chili powder, hot sauce, salt and vinegar. With motor running, drizzle sesame and vegetable oils into feed tube until blended, not pureed. Chill until serving time.
Description:
"Salad dressing for Le Bus Thai Turkey Salad"
Source:
"Philadelphia Inquirer"
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 168 Calories; 18g Fat (92.8% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Le Bus Thai Turkey Salad
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Salads
Amount Measure Ingredient -- Preparation Method
1/2 pound no. 9 spaghetti -- broken
1 celery rib -- cut thin on the bias
6 scallions -- cut 1/4-inch thick on the bias
1 red bell pepper -- julienned
1 green bell pepper -- julienned
1 small zucchini -- julienned
1 small yellow squash -- julienned
1 cup red cabbage -- slivered
10 ounces fresh spinach -- cut 1/2" strips
2 tablespoons sesame seeds
1/2 cup walnuts -- chopped
2 pounds cooked turkey -- light and dark shredded
1/2 Thai Dressing
Cook spaghetti in 2 quarts salted water 10 to 12 minutes until tender. Drain; cool under cold water.
In a large bowl, toss celery, scallions, red and green bell peppers, zucchini and squash with cabbage, spinach, sesame seeds, walnuts and turkey. Refrigerate salad until ready to serve. Toss with Thai Dressing just before serving.
Description:
"Spicy main course salad"
Source:
"Philadelphia Inquirer"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 395 Calories; 18g Fat (41.8% calories from fat); 33g Protein; 24g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 1405 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Thai Dressing
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 clove garlic -- peeled
1 tablespoon ginger root -- minced
1/4 cup cilantro -- chopped
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon tomato paste
1/2 tablespoon chili powder
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/8 cup wine vinegar
1 tablespoon sesame oil
3/4 cup vegetable oil
In food processor or blender, combine garlic, ginger root, cilantro, soy sauce, sugar, tomato paste, chili powder, hot sauce, salt and vinegar. With motor running, drizzle sesame and vegetable oils into feed tube until blended, not pureed. Chill until serving time.
Description:
"Salad dressing for Le Bus Thai Turkey Salad"
Source:
"Philadelphia Inquirer"
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 168 Calories; 18g Fat (92.8% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
One of my favorite go-to REC Cathy's Zippy Bean Salad
This always gets snarfed down no matter where I take it:
CATHY'S ZIPPY BEAN SALAD
1 can (15 oz) kidney beans, drained
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) small pitted black olives, drained
1 can baby corn, drained and cut up
1 chopped green (or sweet red) pepper
1 chopped medium onion
2 chopped stalks celery
1 T oregano
2 tsp pepper
2 C medium picante sauce (I use Pace Medium) or salsa
1/2 C raspberry or red wine vinegar
1 C vegetable oil
1 T dijon mustard
Mix beans, olives, green pepper, corn, onion, celery and herbs.
In a separate bowl mix vinegar, mustard and picante sauce. Whisk in oil a little at a time. Pour over bean mix and refrigerate at least 4 hours. Instead of the vinegar, oil and mustard you can use part of a bottle of commercial Italian dressing and mix with the picante sauce.
This always gets snarfed down no matter where I take it:
CATHY'S ZIPPY BEAN SALAD
1 can (15 oz) kidney beans, drained
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) small pitted black olives, drained
1 can baby corn, drained and cut up
1 chopped green (or sweet red) pepper
1 chopped medium onion
2 chopped stalks celery
1 T oregano
2 tsp pepper
2 C medium picante sauce (I use Pace Medium) or salsa
1/2 C raspberry or red wine vinegar
1 C vegetable oil
1 T dijon mustard
Mix beans, olives, green pepper, corn, onion, celery and herbs.
In a separate bowl mix vinegar, mustard and picante sauce. Whisk in oil a little at a time. Pour over bean mix and refrigerate at least 4 hours. Instead of the vinegar, oil and mustard you can use part of a bottle of commercial Italian dressing and mix with the picante sauce.
dawn_mo
Well-known member
One of the most popular things that I made for the teachers
was to serve bowls of chicken salad and tuna salad, with mini croissants on the side. I made Zesty Chicken Salad (jalapenos and cilantro), Curried Chicken Salad (apples and pecans),
Grape Chicken Salad (grapes and water chestnuts), Zesty Tuna Salad (cilantro and jalapenos), Dilled Tuna Salad (fresh dill and chopped pickles), Curried Tuna Salad (raisins and slivered almonds).
It was easy because you can make it ahead. If there were any leftovers, I would mix the salad with cream cheese and serve with crackers the next day.
was to serve bowls of chicken salad and tuna salad, with mini croissants on the side. I made Zesty Chicken Salad (jalapenos and cilantro), Curried Chicken Salad (apples and pecans),
Grape Chicken Salad (grapes and water chestnuts), Zesty Tuna Salad (cilantro and jalapenos), Dilled Tuna Salad (fresh dill and chopped pickles), Curried Tuna Salad (raisins and slivered almonds).
It was easy because you can make it ahead. If there were any leftovers, I would mix the salad with cream cheese and serve with crackers the next day.
Curried Couscous Salad with Dried Cranberries in T&T
http://www.eat.at/swap/forum17/43_CURRIED_COUSCOUS_SALAD_WITH_DRIED_CRANBERRIES
http://www.eat.at/swap/forum17/43_CURRIED_COUSCOUS_SALAD_WITH_DRIED_CRANBERRIES
dawn_mo
Well-known member
Cathy's post reminded me of this popular salad: Tropical Corn Salad
I sell this at the Farmer's Market, and sometimes add mango and cooked shrimp to it. The colors are gorgeous. I use frozen petite white corn instead of the canned. I usually omit the tomatoes. If I have leftover, it is great thrown into some chicken broth for a light soup.
* Exported from MasterCook *
Fiesta Corn Salad
Recipe By : My sister
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Condiments
Salsas
Amount Measure Ingredient -- Preparation Method
1 whole green pepper chopped fine
1 whole red pepper chopped fine
1 whole orange pepper chopped fine
½ red onion chopped fine
2 Roma tomatoes seeded and chopped
1 can black beans drained and rinsed well
1 can Shoepeg white corn drained (canned vegetable isle)
juice of 1 fresh lime (no substitutes)
Zest from the lime
1 1/2 Tablespoons hot sauce
¼ Cup olive oil (I use a little less)
cilantro to taste chopped
Combine all of the above ingredients in the order given, store in glass containers in the refrigerator for up to 2 days. - - - - - - - - - - - - - - - - - - -
I sell this at the Farmer's Market, and sometimes add mango and cooked shrimp to it. The colors are gorgeous. I use frozen petite white corn instead of the canned. I usually omit the tomatoes. If I have leftover, it is great thrown into some chicken broth for a light soup.
* Exported from MasterCook *
Fiesta Corn Salad
Recipe By : My sister
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Condiments
Salsas
Amount Measure Ingredient -- Preparation Method
1 whole green pepper chopped fine
1 whole red pepper chopped fine
1 whole orange pepper chopped fine
½ red onion chopped fine
2 Roma tomatoes seeded and chopped
1 can black beans drained and rinsed well
1 can Shoepeg white corn drained (canned vegetable isle)
juice of 1 fresh lime (no substitutes)
Zest from the lime
1 1/2 Tablespoons hot sauce
¼ Cup olive oil (I use a little less)
cilantro to taste chopped
Combine all of the above ingredients in the order given, store in glass containers in the refrigerator for up to 2 days. - - - - - - - - - - - - - - - - - - -
Bonnie's buffalo dip. Make sure it can fit in the micro for reheating. You can add
extra celery sticks / carrot sticks / and fritos on the side. If someone has not had it before, it is fun, different and gobbled up. Everyone always seems to "remember" that dish; in a good way. I often hear, "You're the one that brought xyz last year" with this dip.
extra celery sticks / carrot sticks / and fritos on the side. If someone has not had it before, it is fun, different and gobbled up. Everyone always seems to "remember" that dish; in a good way. I often hear, "You're the one that brought xyz last year" with this dip.
the Layered Middle Eastern Dip was a huge hit at my bookclub night. easy and pretty
I served it with pita chips and sliced vegetables. made everyone happy.
http://www.eat.at/swap/forum2/114_Layered_Dip_Middle_Eastern_Style___Tammy-Arcadia
I served it with pita chips and sliced vegetables. made everyone happy.
http://www.eat.at/swap/forum2/114_Layered_Dip_Middle_Eastern_Style___Tammy-Arcadia