is salad a must in your menu

@schummi (925)
February 2, 2007 3:56am CST
i have salad with my food everyday and i cannot have food without it .i am really jsut kinda obssesed with it and just cant take without is a must in my menu.i dont want to have any food without it.
1 response
• United States
2 Feb 07
HERES SOME COOL RECEPIES YOU MIGHT LIKE. Italian Bean and Tuna Salad Ingredients 15-ounce can cannellini or Great Northern beans, rinsed and drained 6-ounce can white tuna packed in water, rinsed and drained 1/4 to 1/2 cup finely chopped red onion 3 tablespoons snipped fresh parsley OR 1 tablespoon chopped fresh basil 2 to 3 tablespoons balsamic vinegar 1 tablespoon olive oil 1/4 teaspoon freshly ground pepper Instructions In medium bowl, combine beans, tuna, onion, parsley and vinegar. Drizzle with oil, then sprinkle with pepper. Yield: 6 servings Couscous Salad with Dried Cranberries and Pecans Recipe Along with couscous, cranberries, and pecans, this salad also includes peas, scallions, cucumbers, and fresh basil. It is topped with an easy lemon garlic dressing. The salad may be served warm, at room temperature or chilled. INGREDIENTS: 1 cup shelled pecans 1-1/2 cups couscous 1 cup dried cranberries 1/2 teaspoon turmeric 2 cups boiling water 1 cup thawed frozen peas 3 scallions, very thinly sliced 2 medium cucumbers, peeled, seeded, and diced 1/4 cup shredded fresh basil . Lemon Dressing: Zest of 1 lemon 1/3 cup lemon juice 3 garlic cloves, minced 1/2 teaspoon salt Freshly ground black pepper 1/3 cup olive oil PREPARATION: Toast the pecans in a shallow pan in a preheated 350-degree F. oven until very fragrant, about 7 minutes. Set aside to cool. Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes. Stir in the pecans, peas, scallions, cucumbers, and basil. Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Yield: 4 servings Cabbage And Pineapple Salad Recipe Ingredients 1 poung young cabbage (or Chinese cabbage) 1 cup celery, cut diagonally (Chinese cut) 1/2 cup green peppers, in thin strips 1/2 cup tomatoes, in tiny wedges 1 cup fresh pineapple, in 1/2-inch dice 1 tsp salt 1 grind of freshly grated pepper 1 tsp salad herbs 1 cup yogurt 2 Tbsp sour cream 2 to 3 Tbsp milk Instructions Shred in thin slivers 1 pound young cabbage (or Chinese cabbage). Lift a handful of cabbage at a time and from a 12-inch height allow the cabbage to drop lightly into a 2-quart bowl. Add: 1 cup celery, cut diagonally (Chinese cut), 1/2 cup green peppers, in thin strips, 1/2 cup tomatoes, in tiny wedges, 1 cup fresh pineapple, in 1/2-inch dice, 1 tsp salt, 1 grind of freshly grated pepper and 1 tsp salad herbs. Blend in lightly the following dressing: combine: 1 cup yogurt with 2 Tbsp sour cream and 2 to 3 Tbsp milk. Beat together until consistency of heavy cream. Add only enough dressing to hold the salad together. Serve in small wooden salad bowls or one large bowl for the table. Garnish with parsley or watercress. Yield: 8 small salads or a 2-quart salad bowl