Cucumber Celery Slaw
September 6, 2011
3 cups thinly sliced celery
2 cups finely shredded red or green cabbage
1 medium cucumber, peeled and seeded if seeds are too big
1 cup plain yogurt
3 Tbsp sugar (more or less to taste)
1 to 2 Tbsp finely chopped fresh mint
In a large bowl, toss together the celery and cabbage; set aside.
In a separate bowl, make dressing by first grating the cleaned cucumber into a strainer placed over a bowl, then pressing grated cucumber lightly with the back of a large spoon to squeeze out excess liquid; discard liquid.
Dump cucumber out of strainer and into a clean bowl, and add the yogurt, sugar, and mint, stirring until sugar dissolves.
Pour the dressing over the celery and cabbage mixture and toss well to combine.
Serve immediately or refrigerate if necessary for up to 1 hours. The salad will tend to get watery if you keep it any longer than that.
Toss again just before serving.
Makes about 4 to 6 servings as a side salad.
Caribbean Chicken Cantaloupe Salad
September 6, 2011
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2 cups cooked chicken, cut in bite size pieces
1 can (20 oz) pineapple chunks, drained, juice reserved
1/2 cup green onions, chopped
1/3 cup diced celery
1/3 cup unsalted peanuts
1/3 cup raisins
1/4 cup shredded coconut
reserved pineapple juice
3 Tbsp mayonnaise
2 to 3 tsp curry powder
1/4 tsp powdered ginger
2 medium cantaloupes
In a large bowl, toss together the chicken, pineapple, onions, celery, peanuts, raisins and coconut and set aside.
In separate bowl, whisk together the pineapple juice, mayonnaise, curry, and ginger.
Pour this dressing over the chicken salad mixture and toss together until coated well, then cover and refrigerate for at least 1 hour before preparing finished salad.
When ready to serve, wash and cut both cantaloupes in half on the equator, then scoop out the seeds and pulp and discard, then scoop out the edible flesh with a melon baller making sure you get close to the rind, but leave enough support to form a bowl.
Put the melon balls in with the chicken salad and toss well, then spoon into the cantaloupe bowls and serve immediately.
Makes enough for 4 individual salads.
Beet and Potato Salad
September 5, 2011
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Serves 4
Ingredients:
4 beets
4 potatoes, peeled and cut into chunks
1 small red onion, finely chopped
Olive oil
Balsamic vinegar
1 tbsp fresh parsley, chopped
2 small dill pickles, finely chopped
Salt and pepper
Instructions:
In a large saucepan, bring water to a boil and cook the beets until almost tender – about 30 minutes. Remove the beets (while keeping the liquid), peel and cut into bite-size chunks. Place the beets, potatoes and onion into the liquid and boil for a further 10 minutes. Remove the saucepan from the heat and allow to stand for a few minutes. Remove the vegetables and transfer them into a bowl. Then add some olive oil and balsamic vinegar. Mix in the dill pickles and season with salt and pepper. Sprinkle with parsley and enjoy!
