I've been asked to cater (or at least provide) some side dishes at an upcoming

REC: Crunchy Pea Salad, Cuke Salad with Wasabi Dressing, Broccoli Salad, Succotash Salad

I never cook the peas, I just use petite frozen baby peas.

* Exported from MasterCook *

CRUNCHY PEA SALAD

Recipe By :Claire / IR&LA
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method

2 1/2 cups shelled green peas, or
1 bag frozen baby peas, thawed
1 1/2 cups diced cucumber
1/2 cup thinly sliced radishes
1/4 cup thinly sliced green onions
2 tbl rice vinegar
1 tbl olive oil
1 tbl honey
1/2 tsp coarsely ground pepper
1/4 tsp salt

Steam peas, covered, for about 6 minutes. Rinse under cold water, drain well. Combine peas, cucumber, radishes and green onions in a bowl. Combine vinegar and remaining ingredients in a small bowl and whisk to blend. Pour over vegetable mixture and toss to coat. Serve well chilled with a good bread and maybe some cheese.
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* Exported from MasterCook *

Cucumber Salad with Spicy Wasabi Dressing

Recipe By :Barbara Cohen/Bunny
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient -- Preparation Method1 1/2 teaspoons dry wasabi (or to taste)
2 cucumbers
2 Tbs rice wine vinegar
2 tsp sugar
1 tsp sesame oil
Salt and freshly ground black pepper
1 green onion or 2 scallions -- thinly sliced
1 Tb black or toasted white sesame seeds

Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl and let it stand for 5 minutes. Peel the cucumbers, cut each one in half lengthwise, and use a melon baller or spoon to scoop out the seeds. Cut the cucumbers width wise into 1/4-inch crescents. Add the vinegar and sugar to the wasabi and whisk until smooth. Whisk in the sesame oil, salt, and pepper. Just before serving, add the cucumbers, green onion, and sesame seeds to the dressing and mix well.
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This one can be made ahead.


* Exported from MasterCook *

CHRISTY'S BROCCOLI SALAD

Recipe By :Christy
Serving Size : 10 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method6 cups fresh broccoli florets -- washed and drained
1 bag peas, frozen -- baby
1 medium red onion -- halved and thinly
-- sliced, then halved
-- again
1 package Ranch salad dressing -- mixed with:
1 cup mayonnaise
1 cup milk
1/2 pound bacon -- cooked and crumbled
raisins and sunflower seeds -- optional

Place broccoli in a large glass or ceramic bowl. Pour the frozen baby peas over the broccoli. Place the red onion slices on top of peas and broccoli. Pour Ranch dressing over all, do not toss salad. Cover with plastic wrap and refrigerate overnight. When you are ready to serve, toss the salad and top with the bacon. Add raisins and sunflower seeds if desired.

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I sub edamame for the lima beans.


* Exported from MasterCook *

Succotash Salad

Recipe By :Cooking Light
Serving Size : 8 Preparation Time :0:00
Categories : Beans Salads

Amount Measure Ingredient -- Preparation Method1 pound frozen baby lima beans
1 1/2 pints fresh corn kernels
1 cup chopped red bell pepper
3/4 cup chopped green onion
1/2 cup finely chopped red onion
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh oregano
Dressing:
1/3 cup fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.
(serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 164 (26% from fat); FAT 4.7g (sat 0.6g, mono 2.8g, poly 0.8g); PROTEIN 6.5g; CARB 27g; FIBER 6.3g; CHOL 0.0mg; IRON 1.9mg; SODIUM 344mg; CALC 34mg;

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* Exported from MasterCook *

Succotash Salad (big batch)

Recipe By :Cooking Light
Serving Size : 32 Preparation Time :0:00
Categories : Beans Salads

Amount Measure Ingredient -- Preparation Method4 pounds frozen baby lima beans
3 quarts fresh corn kernels
1 quart chopped red bell pepper
3 cups chopped green onion
2 cups finely chopped red onion
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh oregano
Dressing:
1 1/3 cups fresh lemon juice
1/2 cup Dijon mustard
1/2 cup olive oil
1 tablespoon salt
1 tablespoon freshly ground black pepper

To prepare salad, cook beans in boiling water for 12 minutes. Drain; rinse with cold water. Drain. Combine beans, corn, and next 5 ingredients (corn through oregano).To prepare dressing, combine lemon juice and remaining ingredients, stirring with a whisk. Drizzle over salad, and toss to coat.
(serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 164 (26% from fat); FAT 4.7g (sat 0.6g, mono 2.8g, poly 0.8g); PROTEIN 6.5g; CARB 27g; FIBER 6.3g; CHOL 0.0mg; IRON 1.9mg; SODIUM 344mg; CALC 34mg;

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REC: BLT Chicken and Pasta Salad

BLT Chicken and Pasta Salad
Woman’s Day Magazine, 4/6/93
4 servings

Dressing - mix into a large salad bowl:
1/2 cup mayonnaise
1/3 cup water
2 tbl. bottled bbq sauce or chili sauce
1-1/2 tsp. white vinegar
1-1/2 tsp. chives or green onions, chopped fine
1/4 tsp. each garlic powder and black pepper

1 lb. boneless, skinless chicken breast halves
8 oz (3 cups) pasta twists or rotini
6 slices bacon, cooked crisp and crumbled
3 cups romaine or iceberg lettuce torn into bite-sized pieces
1 large tomato, seeded and coarsely chopped (about 1-1/4 cups)

Put chicken in pot and add just enough water to cover. Bring to boil, reduce heat to low, and simmer 8-10 minutes. Remove to cutting board to cool. Add enough water to the poaching liquid to make about 4 quarts. Bring to a boil and add pasta. Cook 9 min., or until firm-tender. Drain well. Add hot pasta to the salad bowl with dressing and toss to coat. Cut or shred chicken into bite-size pieces and add to bowl along with the bacon, lettuce and tomato. Toss gently to mix.

 
and another favorite.... REC: BLT Potato Salad

BLT Potato Salad

8 servings

8 potatoes (about 3 lbs.)
6 strips bacon

Dressing:
1/2 cup mayonnaise1/2 cup sour cream
1/4 cup water2 tbl. Dijon mustard
1 tsp. salt1/2 tsp. ground black pepper

1 cup chopped celery
1/2 cup sliced red onion
1/4 cup minced sweet gherkins (sweet pickles)
1 medium head of romaine lettuce, cut crosswise into 1/2” wide strips
1 pint cherry tomatoes, cut in half

1. Peel potatoes and cut into 1” pieces. Put in saucepan with cold water to cover potatoes. Bring to a boil over high heat then reduce to simmer for 12 minutes, or until firm-tender. Drain and let cool slightly.
2. Cook bacon until crisp, cool, then break into 1/2” pieces.
3. Whisk dressing ingredients in a large bowl until blended. Add the warm potatoes, celery, onion, and sweet pickles and mix gently. Let cool (cover and refrigerate at this point if making it ahead of time).
4. To serve: Line large platter with romaine and top with potato salad. Sprinkle with the bacon and tomatoes.

 
Luisa, I made the Citrus Green Bean Salad tonight with barely diluted frozen orange juice and a

little extra orange zest. Came out great! Thanks for the push!

 
Thanks for the very generous offer, Marilyn, but I think I

will be able to find some up here I think. Great idea!

 
Thanks Joe. I've heard that, about the acid in mayonnaise actually slowing the

formation of bacteria, but I wanted to be extra careful. Funny, too, a person who will be at the event used to work at the Mayo clinc (well, I guess most of the hospitals in MN are now bought out by and called "Mayo" ones now, he says).

Really, the potatoes can cause bacterial problems? I never heard that - got a link or other information? I knew in stuff like tuna salad, the tuna would go bad before the mayonnaise did, but I didn't know vegetables could.

Please let me know where I can read more about that. Thanks.

 
Here's a link I found about Baccillus Cereus, which thrives in starchy foods that aren't kept cold..

or hot enough.

For instance, if a potato salad is put together while the potatoes are still lukewarm, then sealed in plastic and refrigerated, it may stay tepid way too long in the refrigerator. All those added raw ingredients that our hands touched might contain the bacteria, which can multiply in the tepid conditions.

Then when the guests get sick, we blame the mayonnaise.

According to the "four hour rule" I learned in a food safety course, as long as the potato salad is cooled down quickly enough, (uncovered, and perhaps spread out on a tray, so it gets below 41*F in four hours), and kept below 41*F until serving time, there is not much risk. It can sit on a buffet for up to four hours, though a shorter period is better, and setting it into another tray of ice wouldn't hurt.

Here's the exerpt on this particular pathogen:

BACILLUS CEREUS
B. cereus can cause two types of illnesses; the diarrheal type and the vomiting type.

Sources: A wide variety of foods including meats, milk, vegetables and fish have been associated with the diarrheal-type food poisoning. The vomiting-type outbreaks have generally been associated with rice products; however, other starchy foods such as potato, pasta and cheese products have also been implicated. Food mixtures such as sauces, puddings, soups, casseroles, pastries and salads have frequently been incriminated in food poisoning outbreaks.

Symptoms: The diarrheal illness results in diarrhea and abdominal cramps occurring within six to 15 hours of eating contaminated food, and may last up to 24 hours. The vomiting-type illness results in nausea and vomiting within three to six hours of eating contaminated food and also lasts about 24 hours.

Prevention: Keep hot foods hot (above 140 °F) or refrigerate them rapidly if they will not be served immediately. Keep cold foods cold (40 °F or below).

http://hgic.clemson.edu/factsheets/HGIC3740.htm

 
Wow, thanks Joe, I'm sure I've been guilty of not getting potato salad cooled

quickly enough. This is great info.

 
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