I will fifth it, but I would also add a potato salad or a pasta salad.
Here are some tried and trues that might fit the bill.
* Exported from MasterCook *
PEGGY'S PASTA SALAD
Recipe By
eggy/OR
Serving Size : 4 Preparation Time :0:00
Categories : Pastas Salads
Amount Measure Ingredient -- Preparation Method
8 oz. corkscrew pasta
3 cups cooked fresh green beans
1 cup walnuts -- toasted & coarsely
chopped
4 tablespoons Olive Oil
2 tablespoons white wine vinegar
1 cup ham or salami -- diced
4 green onions -- thinly sliced
2 tablespoons fresh parsley -- minced
1 tablespoon dried dill weed or
3 tablespoons fresh dill -- finely chopped (3
to 4)
1/8 teaspoon cayenne pepper
salt
freshly cracked black pepper
Cook pasta, drain and immediately rinse with cold water. Drain well and pour into large bowl. Cut green beans in 1" pieces. Gently toss with pasta. Combine Olive oil and white wine vinegar, mixing to emulsify, pour over pasta and beans. Toss gently (don't dismantle the beans!). Add ham or salami, walnuts (tip: I don't add these until just before serving because they tend to discolor the pasta slightly and I like to maintain the crunchiness of the nuts), add green onions, parsley, dill weed, cayenne, salt and small amount of black pepper. Toss
gently. Taste for seasonings. Serve at room temperature or slightly chilled.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Long Island Deli Potato Salad
Recipe By :charlie
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Salads
Side Dishes
Amount Measure Ingredient -- Preparation Method2 pounds potatoes -- boiled in their skin and cooled
***BRINE***
1 cup white vinegar
1 1/3 cups water
3/4 cup sugar
1 onion -- chopped
salt & pepper -- to taste
mayonnaise -- to taste (Hellman's)
Combine brine ingredients and boil for 5 min. Slice potatoes thin and pour hot brine over them. Let them marinate for 24 hours. Drain in collander but do not drain dry. Add Helman's mayo, enough to make it as creamy as you like. The trick here is to use only Helman's, also sold under the "best foods" label in other parts of the country.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
CRUNCHY PEA SALAD
Recipe By :Claire / IR&LA
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method2 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.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Couscous (Orzo) Salad (Dawn)
Recipe By :Silvia Lehrer/Charlie
Serving Size : 12 Preparation Time :0:00
Categories : Formulating Recipes Overnights
Salads Side Dishes
Amount Measure Ingredient -- Preparation Method1 pound dry orzo
2 cups boiling water
1 teaspoon Kosher salt
3 tablespoons olive oil
1 1/2 tablespoons curry powder
1 bunch green onions -- thinly sliced
19 ounces garbanzo beans -- drained
1 red pepper -- diced
1 yellow pepper -- diced
1 1/2 cups dried currants or cranberries or both
1 teaspoon Kosher salt -- or to taste
fresh ground pepper -- to taste
5 tablespoons rice vinegar
1/2 cup olive oil
1 teaspoon Kosher salt -- or to taste
1 English cuke
1. Cook orzo according to package instructions.
2. Warm 3 Tablespoons oil in a skillet. Add onions and saute for 3-4 minutes until tender. Add curry and stir to mix. Cook 2 minutes longer.
3. Slice the cuke lengthwise, then slice it.
3. Add onion/curry mixture, scallions, chickpeas, cukes, diced peppers and currants to orzo and toss to mix. Season with salt, pepper, vinegar and oil, toss to moisten and
thoroughly incorporate ingredients. Taste to adjust seasoning if necessary. Can be made
up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
This is an approximate recipe, I used to make this by taste. It is very forgiving. I used to add chopped fresh parsley when I knew I would be selling it out that day. It will hold very well for three days. This was very popular, and my regulars would order 2 or more at a time.
One important thing I learned was to garnish the deli containers. For this salad, I would fill the container, then place either a slice or a half slice of cuke on top of the salad. It not only looks nice, but it helps you to identify the salads easily.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
D's Asian Coleslaw
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation MethodDressing:
1 cup mayonnaise
1/4 cup fresh lime juice
1/4 cup sugar
1/8 cup rice vinegar
1 tablespoon toasted sesame oil
Slaw:
1 bag coarsely shredded cole slaw mix
1 bunch cilantro leaves -- chopped
6 green onions -- thinly sliced
1 seedless cucumber, quartered lengthwise and sliced
Whisk the mayonnaise, lime juice, vinegar, and sesame oil togethrt until smooth. Mix the slaw, cilantro,green onions and cuke together and toss with dressing and refrigerate. Toss again before serving.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Greek Pasta Salad
Recipe By :Anne in Toronto
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Salads
Amount Measure Ingredient -- Preparation Method2 cups small shell or bowtie pasta -- cooked, drained,
cooled (or rotini noodles)
1 cup cherry tomatoes -- halved (I sometimes
use Roma tomatoes, chopped)
1/2 cup cucumber -- chopped
1/2 cup sliced pitted black olives (kalamata)
1/2 cup feta cheese (I prefer a mild domestic
feta)
1/4 cup red onion -- chopped
1/4 cup green onion -- sliced
2 tbsp. lemon juice
2 tbsp. red wine vinegar
1 clove garlic minced
1/3 cup olive oil
1/4 tsp. each -- dried oregano, salt
and pepper
1 tbsp. fresh parsley -- chopped (or more)
Combine veggies and feta in bowl with cooled pasta. In separate bowl make viniagrette and
pour over pasta/veggies, tossing gently to mix. Chil for a while so flavors can blend.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Orzo With Feta, Green Beans, And Tomatoes
Recipe By :Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Orzo Pasta Salads
Pastas Side Dishes
Amount Measure Ingredient -- Preparation Method1 pound green beans -- trimmed and cut
into 1-inch pieces
1 large onion
2 garlic cloves
2 large tomatoes
1/3 cup olive oil
1/2 pound orzo
2 tablespoons white wine vinegar
2 tablespoons chopped parsley
5/8 pound feta cheese -- (11/2 Cups) crumbled
salt and pepper to taste
Fill a 4-quart kettle three fourths full it salted water and bring to a boil for beans and orzo. Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters
lengthwise into 1/4 inch thick slices. In a large skillet cook onion and garlic in oil over moderated heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat. Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar. parsley, feta, and salt and pepper to taste, tossing to combine well.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Spicy Szechuan Noodles (1 lbs)
Recipe By :Adapted by Dawn from CathyZ
Serving Size : 1 Preparation Time :0:00
Categories : Noodles Noodles (Farmer's Market)
Pasta Salads Pastas
Salads
Amount Measure Ingredient -- Preparation Method1 pound dry noodles
3 tablespoons sesame oil
5/8 cup tamari soy sauce
3 tablespoons rice vinegar
6 squirts chili oil
1 bunch green onions -- thinly sliced
1/2 large English cuke -- quartered and sliced
1 bunch chopped cilantro
1 tablespoon chopped fresh ginger
4 cloves chopped garlic
5/8 teaspoon red chili flakes
Cook noodles not al dente. In a large bowl, toss noodles with remaining ingredients. Place in 16 ounce containers. Garnish with a cucumber slice, halved. Sell for $3.00.
- - - - - - - - - - - - - - - - - - -
