Chickpea Salad

This one is a conglomerate of ones I've found on-line. I enjoy it for a light lunch.

Chickpea Salad
1 15oz can chickpeas, drained and rinsed
1/2 onion, chopped (I like the white ones for their mild onion taste)
1/2 cucumber diced
1 small tomato, chopped
1/2 medium green bell pepper, diced
1 small clove garlic, minced
1T chopped fresh parsley
2T olive oil
3T lemon juice
1/4c diced meat (ie salami, sausage, or ham) (opt)
feta cheese

Toss everything, except except feta cheese, together. Cover, and chill until serving. Just before serving, sprinkle with feta cheese. Serves 4.

Carrot Raisin Salad

My biggest "fan" asked me to post a few more salad recipes, so this post is for her. This one is similar to the carrot one I posted last time, but has a different taste. Not sure where it originated but our family has been eating it for many years.

Carrot Raisin Salad
3 large carrots, coarsely grated carrots (~2c)
1 stalk sliced celery
1 small unpeeled apple, chopped
1/4c salted peanuts
1/4c seedless raisins
1/4c mayonnaise

Combine everything but mayonnaise and chill in refrigerator. Just before serving, stir in mayonnaise. Makes 6 servings.

Carrot Sea Salad

We hosted a BBQ last weekend and I made Japanese Chicken Salad and this one and the participants requested that I pass the recipes onto them so I figured I would share them with my readers too.  As with the Japanese Chicken Salad, this too was from a school dinner and our family has been enjoying it ever since. If you don't like seafood, just omit it and it tastes great too.

 Carrot Sea Salad
Toss together and refrigerate:
2c (3 large) grated carrots
1c chopped celery
1/3c sliced green onions
1c mayonnaise
salt, pepper and season salt

Add just before serving:
2 4oz cans shrimp, drained and rinsed OR
1 6oz can of tuna
2c shoestring potato chips

Note: if you can't find shoestring potato chips, Hickory sticks can be used, just omit the seasonings.

Greek Salad

The Internet is one of my favourite places to find new recipes. I was looking to make Greek salad but couldn't find a recipe among my collection of books that intrigued me, so I searched the Net and found this one. I tried it on Monday, tested it out on my in-laws and some relatives that are visiting and it went over very well. I'll definitely be making it again, although, unless I'm expecting company, be making maybe a 1/3rd of it as it makes quite a bit. I skipped the olives (cuz they make my stomach turn) and found that soaking the onion really did take the sharpness out of the onion (I'll have to remember that for future salads). The dressing was nice and light, yet flavourful. Give it a try and let me know what you think. Again, I'll just provide the link to try and avoid copyright issues.

Greek Salad
http://www.recipezaar.com/90975

Asian Slaw

In order to not get in trouble with copyright issues, I'll just be providing a link for this next recipe. It's from Kraft's "What's Cooking" magazine Summer 2006 edition and if you don't already subscribe to "What's Cooking", I suggest you do so (click on the "Magazine" link on their site). We really enjoy it, probably cuz it's so different from other coleslaw's.


Asian Slaw
 
I will, however, in my next post, provide an alternative to the Catalina dressing that is required.

Japanese Chicken Salad

My sister brought this to a potluck that my mom hosted for their anniversary and her birthday while we were in BC. I forgot how good it was. The recipe was shared after it was served at a school dinner years ago. I made it last night for dinner, but didn't have green onions and it was not as tasty as the one my sister made. Some people don't cook the noodles first, but most find it tastier if you do. Hope you'll give it a try sometime this summer.


Japanese Chicken Salad

Combine in large bowl:
2c cubed cooked chicken
1 small white cabbage, shredded
2 packages instant noodles, cooked, rinsed and drained (ie Mr. Noodle)
2 green onions, chopped


In a small bowl combine and pour over the salad 3-4 hours before serving:
1/2c oil
3T vinegar
1T sugar
1/4t pepper
1 1/2T chicken mix (the 2 packages that came with the noodles)

Note: Tastes best if made the day before

Mango Salad

This salad was introduced to me by my former roommate Annette. It has since become one of my favourite summer time salads just because it is so refreshing. If you don't like seafood (and how can you not like seafood), you can omit the shrimp, but I don't know what kind of flavour it would have if you skipped the fish/oyster sauce. It makes quite a bit, so you could half it if you like.

Mango Salad

2 large mangoes (look for ones that are fairly firm)
1T lime juice
1T oil
1 chicken breast, finely chopped
1T Thai fish sauce, or oyster sauce if you can't find the fish sauce
1 1/2t sugar
shrimp (as much or as little as you like; 1/4 of a shrimp ring is sufficient)
some red onion, finely chopped
some red pepper, finely chopped
fresh cilantro (optional)
cashews

Peel, pit and julienne the mangoes. Place in a large bowl and sprinkle with the lime juice. Set aside. Fry the chicken in the oil until no longer pink. Add the fish/oyster sauce, sugar and shrimp. Mix well. If there is a lot of liquid, spoon the mixture onto a paper towel lined plate and let drain and cool. Once cool, add to the mangoes, along with the red onion, red pepper and cilantro. Toss gently. Just before serving add the cashews.

Note: Supposedly this can also be made with Granny Smith Apples (or other tart apples), but I've never tried it.

Rice Salad

Growing up, summertime = salads. Now, I'm not talking lettuce salads, although we ate those to, but various different salads, many of which you will probably find posted here in the next few months. This particular salad is one of my favourites. It reminds me of road trips as my mom used to pack this with cold fried chicken that we would eat for lunch at one of the rest areas along the way. I have modified it from using minute rice to brown rice, and I think it tastes even better. I hope you'll give it a try.

Rice Salad

1 1/2c frozen peas
3c cooked rice (white or brown), cooled
3/4c mayonnaise
1/2c chopped dill pickles
1/2t salt
dash of pepper
1c cooked ham, cubed (I use the cooked ham steaks)
1c Swiss cheese, cubed (or Gouda, or Monterrey, or Mozzarella, etc)

Rinse peas under cold water to thaw or cook for a few minutes if you like, just don't let them get mushy. Add to cooked rice along with mayo, pickles, salt and pepper. Mix with a fork. Chill. Just before serving add the ham and cheese and mix lightly.