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Mar 12, 2010

SOUTHWEST SALAD

SOUTHWEST SALAD


Serves 6



1 can (15 ounces) black beans, rinsed and drained

1 -1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen

1 -1/2 cups chopped seeded tomato

3/4 cup thinly sliced green onion

1/3 cup minced fresh cilantro, plus sprigs for garnish

1/2 cup CRISCO Oil

1/2 cup fresh lemon juice (1 to 2 lemons)

2 teaspoons salt





Combine beans, corn, tomato, green onion and minced cilantro in a medium bowl.

Whisk together in a small bowl, Crisco Oil, lemon juice and salt.

Pour the dressing over the salad and stir gently to combine. The salad is best made 1 day in advance and kept covered and chilled.

Serve garnished with cilantro sprigs, at room temperature or slightly chilled.



SHAVED HAM SALAD

SHAVED HAM SALAD


6-8 servings



8 ounces shaved fully-cooked ham, coarsely chopped

1-1/2 cups coarsley-chopped fresh mushrooms

3/4 cup cubed mozzarella cheese, 1/4-inch cubes

1/2 cup chopped pimiento-stuffed olives

1/3 cup chopped green onion

1 medium tomato, seeded and chopped

1/3 cup CRISCO Oil

2 tablespoons red wine vinegar

1/4 teaspoon pepper





Mix ham, mushrooms, mozzarella cheese, olives, onion and tomato in medium serving bowl. Blend remaining ingredients in small mixing bowl. Pour over ham mixture. Toss to coat. Serve immediately, or refrigerate and stir before serving.



MARINATED CUCUMBERS

MARINATED CUCUMBERS


Preparation Time: 10 minutes

Total Time: 45 minutes

4 servings





2 cucumbers, peeled and halved lengthwise

1 teaspoon salt

1/4 cup cider vinegar

1/4 cup water

3 tablespoons granulated sugar





Scrape seeds from inside of cucumber halves. Slice cucumbers thinly. Place cucumbers in colander or fine mesh sieve. Sprinkle with salt. Sit 15 minutes.

Combine vinegar, water and sugar in mixing bowl. Stir until sugar is dissolved.

Rinse cucumbers under cold water. Add to mixing bowl. Refrigerate 15 minutes. Serve with slotted spoon.



LETTUCE SALAD WITH VINAIGRETTE DRESSING

LETTUCE SALAD WITH VINAIGRETTE DRESSING


6-8 servings



1/3 cup CRISCO Oil

1/4 cup snipped fresh parsley

2 tablespoons red wine vinegar

2 teaspoons dried tarragon leaves

1/4 teaspoon salt

Dash pepper

2 medium heads Boston lettuce or 3 medium heads Bibb lettuce, torn into bite-size pieces





Blend all ingredients except lettuce in small mixing bowl. Place lettuce in salad bowl. Pour dressing over lettuce. Toss to coat. Serve immediately.



HERBED CHICKEN AND RICE SALAD

HERBED CHICKEN AND RICE SALAD


Preparation Time: 15 minutes

Total Time: 15 minutes

4-6 servings



1/2 cup mayonnaise

3 tablespoons CRISCO Canola Oil

4 tablespoons white wine vinegar

1 teaspoon dried tarragon

1 teaspoon dried chervil

1 teaspoon dry mustard

1/2 teaspoon salt

4 green onions, thinly sliced

1/2 cup chopped sweet onion

2 cups cooked chicken, chopped

1 cup long grain rice cooked and chilled

1/2 cup chopped celery

Watercress (optional)





In a medium bowl, combine mayonnaise, Crisco Canola Oil, vinegar, tarragon, chervil, mustard, and salt. Stir until blended and smooth. In a large mixing bowl, combine green onions, sweet onion, chicken, rice and celery. Add dressing; toss to coat. Cover and refrigerate until ready to serve. Garnish with watercress, if desired.



GRILLED CORN SALAD

GRILLED CORN SALAD


Preparation time: 15 minutes

Total time: 25 minutes

4 servings



4 ears fresh corn, husked and silks removed

1/4 cup CRISCO SIMPLE MEASURES™ Oil, divided

1/2 red bell pepper, seeds and ribs removed and finely chopped

3 scallions or green onions, trimmed and finely chopped, white and 2-inches of green tops

3 tablespoons chopped cilantro or parsley

3 tablespoons lime juice

3 tablespoons maple syrup

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper





Prepare grill or heat broiler. Rub corn with 2 tablespoons Crisco Oil. Grill or broil corn for 7 minutes, or until ears are lightly brown. Turn with tongs to brown all sides. Remove from grill. Cut kernels off with sharp knife. Place in mixing bowl.

Combine corn with red bell pepper, scallions, and cilantro. Combine remaining 2 tablespoons Crisco Oil with lime juice, maple syrup, salt and pepper. Toss with corn mixture. Serve at room temperature.

Note: The salad can be made up to 2 days in advance and refrigerated, tightly covered. Let stand at room temperature to take chill off before serving.



GREEK SALAD

GREEK SALAD


Serves 4 - 6



1 can (14 ounces) artichoke hearts, drained and quartered

1 large cucumber, peeled, halved lengthwise, sliced crosswise

2 medium tomatoes, cut into wedges

1 yellow bell pepper, sliced into thin strips

1 small sweet onion, halved and sliced

1 can (3-1/4 ounces) ripe black olives (can substitute 10-12 kalmata olives for more intense flavor)

5 tablespoons CRISCO Vegetable Oil

2 -1/2 tablespoons white wine vinegar

1 -1/2 teaspoons dried oregano

1 teaspoon grated lemon peel

1/2 cup crumbled feta cheese

4 - 6 cups assorted salad greens, washed, dried and chopped or torn





Place artichokes, cucumber, tomatoes, bell pepper, onion and olives in a large serving bowl.

Whisk oil, vinegar, oregano and lemon peel in small bowl to blend.

Season dressing to taste with salt and pepper.

Pour dressing evenly over vegetables and let marinade for about 30 minutes.

Add salad greens, toss to coat and sprinkle with feta cheese. Serve.



GARDEN CHICKEN SALAD

GARDEN CHICKEN SALAD


4-6 servings



2 to 3 cups cut-up cooked chicken

1/2 cup chopped zucchini

1/4 cup chopped carrot

2 tablespoons chopped onion

2 tablespoons snipped fresh parsley

1/3 cup mayonnaise

1/4 cup dairy sour cream

1/2 teaspoon celery salt

1/8 teaspoon pepper

1 tablespoon CRISCO Oil

1/2 cup sliced almonds





Combine chicken, zucchini, carrot, onion and parsley in small serving bowl. Set aside. Mix 1/3 cup mayonnaise, sour cream, celery salt and pepper in small mixing bowl. Add to chicken mixture. Mix well. Cover and refrigerate at least 2 hours.

Heat Crisco Oil in small skillet. Add almonds. Cook over moderate heat, stirring constantly, about 4 minutes, or until almonds are light golden brown. Drain on paper towels. Cool. Sprinkle on chicken salad.



Turkey Salad: Follow recipe above, substituting turkey for chicken.





ANTIPASTO

ANTIPASTO


8 servings



2 anchovy fillets, finely chopped

1/2 cup CRISCO Oil

2 tablespoons lemon juice

3 tomatoes, cut into wedges

8 lettuce leaves

1 jar (6 ounces) marinated artichoke hearts, drained

8 slices Italian salami

4 thin slices prosciutto or ham, halved

1 can (6-1/2 to 7 ounces) tuna, drained and separated into chunks

8 radishes

8 ripe olives





Place anchovies in small mixing bowl. Mash with fork. Add Crisco Oil. Stir in lemon juice.

Place tomato wedges in small bowl. Add 1 or 2 tablespoons dressing. Toss and set aside. Line large serving platter with lettuce leaves. Arrange tomatoes and remaining ingredients on lettuce. Sprinkle with capers, fresh parsley, salt and pepper, if desired. Serve with remaining dressing.