Salad #28 - Exotic Chicken Salad

• 1 honeydew melon
• 6 cups cubed, cooked chicken meat
• 2 cups chopped celery
• 2 cups seedless grapes
• 1 (8 ounce) can sliced water chestnuts
• 1/2 cup sour cream
• 1/2 cup plain yogurt
• 1 1/2 teaspoons curry powder
• salt and pepper to taste

Cut melon in half, and remove seeds. Cut into bite-size pieces. Add chicken, celery, grapes and water chestnuts. Wisk together sour cream, yogurt, and curry powder in a small bowl. Gently stir into salad. Season with salt and pepper to taste. Serve.

Calories: 244
Total Fat: 6.4g
Cholesterol: 69mg
Sodium: 94mg
Total Carbs: 22.6g
Dietary Fiber: 2.2g
Protein: 25g  

Salad #27 - Spicy Bean Salad

• 1 (14.5 ounce) can black beans
• 1 (14.5 ounce) can dark red kidney beans
• 1 (15 ounce) can garbanzo beans
• 1 (14.5 ounce) can pinto beans
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1 teaspoon lime juice
• 1 (8 ounce) jar chunky salsa
• 1 pinch dried parsley

Rinse the beans well, drain and pour into a large bowl. Add corn. oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill for about 1 hour before serving.

Calories: 260
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 827mg
Total Carbs: 46.9g
Dietary Fiber: 13.6g
Protein: 12.7g 

Salad #26 - Cucumber Salad

• Cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

Combine cucumbers and onion in a large bowl. Add the vinegar, water and sugar to a saucepan and cook over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and chill at least 30 min.

Calories: 77
Total Fat: 0g
Cholesterol: 0mg
Sodium: 2mg
Total Carbs: 19.7g
Dietary Fiber: 0.2g
Protein: 0.2g

Salad #25 : Watermelon Waldorf Salad

• 2 cups cubed watermelon (about 1/2-inch cubes)
• 1/2 cup sliced celery
• 1/2 cup seedless red grape halves
• Dash of salt
• 1/4 cup Greek yogurt
• 2 tablespoons sliced almonds, toasted

Stir together watermelon, celery and grapes in bowl. Just before serving, stir salt into yogurt for dressing. You may want to add a little water to lighten the thickness. Pour mixture over fruit and stir until coated. Sprinkle with almonds.

Watermelon Slice Popsicles

Watermelon slices, cut into triangular wedge shapes (about 1/2 – 1 inch thick)
Popsicle sticks

For an easy, fun take on the yummy watermelon slice, insert a popsicle stick into the rind! It makes clean-up a breeze — especially for kids. You can also freeze the slice popsicles for a refreshingly chilly treat.

Salad #24 - Green bean salad

(not real photo)

To serve 4 to 6

1/2 lb. - 3/4kg.     small tender green beans, trimmed 
salt 
1 tbsp. -  15 mi.   butter  
1                          garlic clove, halved 
2 tbsp. 30 mi.      finely chopped fresh chervil   
2 tbsp. 30 mi.     finely chopped, fresh young burnet  
leaves 
2 tbsp. 30 mi.    finely chopped fresh tarragon  
2 tbsp. 30 mi.    finely cut fresh chives  
2 tbsp. 30 mi.    finely chopped fresh watercress  
                         olive oil 
                         tarragon vinegar 
                         freshly ground black pepper


Cook the bflans in boiling salted water with the butter until just tender, then drain them. Rub a salad bowl with the garlic clove and arrange the beans pleasingly in the bowl. Mix the herbs together and arrange them in a ring around the beans. Season the salad at the table with the olive oil, tarragon vinegar and a little black pepper.

Salad #23 - Melon Curry Salad

To serve 3 or 4


3 cups  small cubes of cantaloupe or watermelon
1 tsp.  curry powder
1 tbsp. fresh lemon juice
1 tbsp.  cider vinegar
1/3 cup  heavy cream
lettuce leaves

Mix the curry powder, lemon juice and cider vinegar in a small bow 1. Let the dressing stand for five minutes. Whip the cream until thick but not really stiff. Stir the curry mixture gently into the whipped cream, then carefully mix in the melon cubes. Chill for 10 minutes. Serve spooned into indi-vidual lettuce leaves

Salad #22 - Green Banana Salad

This recipe is from Martinique, in the Caribbean. / To server 6 or 8.
4    Green bananas.
Salt.
1    Large tomato, peeled, seeded and carelessly chopped.
1    Cup Sliced celery.
2    Medium-sized carrots, scraped and shredded.
1    Medium-sized avocado, halved, peeled, pitted and sliced.
Lettuce leaves.
1/2 vinaigrette, made with 2 tsp [10ML] Dijon mustard.

Peel the green bananas by cutting through the skin length wise in two or three places, then peeling the skin of in sections. Put the bananas into a saucepan with enough cold water to cover them, and add a little salt. Bring the water to a boil. Reduce the heat, cover and cook for about 10 minutes or until the bananas are tender. Drain, cool, and cut the bananas crosswise into slices lfz inch [ 1 em.] thick.
Mix the bananas, tomato, cucumber, celery, carrots and avocado lightly with the vinaigrette. Line a salad bowl with the lettuce leaves and fill with the banana mixture

Salad #21 - Mango-Papaya Salad

To serve  6 

3  firm ripe mangoes, peeled, pitted and cut into bite-sized pieces 

3  firm ripe papayas, peeled, seeded and cut into bite-sized pieces 

1/4 cup  freshly shredded coconut  / 50 mi. 

1/4 cup  slivered almonds   / 50 mi.

1/3 cup  mayonnaise (recipe, page 166)  / 75 mi. 

1 1/2 tbsp.  fresh lemon juice  22 mi. 

Mix the fruits well. Sprinkle them with the coconut and slivered almonds. Chill. In a small bowl, blend the mayon-naise and lemon juice. Top the salad with the mayonnaise dressing before serving

Salad #20 - Waldorf salad

This recipe, first published in 1896, records the original formula for the now famous if widely varied salad as conceived by Oscar of the Waldorf

To serve 4:

2 : apples, peeled, cored and cut into small pieces, about 1/2 inch [ 1 em.] square
1 cup/250Ml: Celery, cut into 1/2 inch [1cm] pieces.
About 1/4 cup /50ml : Mayonnaise.

Combine the apples and celery, Be careful not to let any seeds of the apples be mixed in. The salad must be dressed with a good mayonnaise.

Salad #20 - Cabbage & Celery Salad

1 cup cabbage
1 cup celery
1 pimiento or green pepper
1/2 teaspoon. salt
2 Tablespoon. vinegar
Lettuce
Salad dressing

Select a firm head of cabbage, pull off the outside leaves, and wash. Cut the head in half down through the
heart and root and cut each half into quarters. Cut the celery into thin pieces across the stem, and dice the
green pepper or pimiento or both into very small dice. Measure each of these, combine them, season with the salt and vinegar, and just before serving drain carefully. Serve on lettuce with any desired salad
dressing. Sufficient to Serve Four.

Salad #19 - Cheese Salad

Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard
and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then
over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil,
and vinegar, into which had been smoothly mixed a little mustard.

Salad #18 - Egg salad with mayonnaise

1 lb. of cold boiled potatoes, 6 hard-boiled eggs, the juice of 1/2 a lemon, pepper and salt to taste. Cut the

potatoes and eggs into slices, dust them with pepper and salt, add the lemon juice, and mix all well

together. Cover with mayonnaise and garnish with watercress.

Salad #17 - Egg Salad

6 Eggs

1 Lettuce

1 bunch Watercress

Mayonnaise or Salad Dressing

1 Beetroot

Put the eggs into boiling water and boil fifteen minutes. Plunge into cold water till quite cold, peel and cut

into quarters. Wash and cleanse the watercress and lettuce and cut into pieces. Put a layer of this at the

bottom of the bowl, then one of eggs dipped in the dressing, then another of lettuce and egg until all are

used up, leaving plenty of lettuce for the top. Garnish with sprigs of watercress and slices of beetroot

alternately.

Salad #16 - Carrot & cabbage salad

1 medium-sized carrot

2 cupfuls cabbage

1/2 cupful roasted peanuts

French or Cream Salad Dressing

Clean and scrape the carrot. Wash the cabbage. Put the carrot (uncooked), cabbage, and peanuts through

the food chopper. Mix with French or Cream Salad Dressing. Add more seasoning if necessary. Serve at once.

Salad #14 - Caesar salad

2 heads romaine lettuce

2 cups diced firm white bread, preferably homemade 

3/4cup olive oil

3 garlic cloves, crushed 

1 tsp. salt 

12 to 15 oil-packed flat anchovy fillets, rinsed, patted dry and finely cut

2 tbsp. fresh lemon juice 

1 egg, raw, or coddled for 1 minute

1 tsp.freshly ground pepper

125 to 175mi freshly grated Parmesan cheese

Wash the romaine thoroughly and dry it well. Wrap it in a tea towel or paper towels, and refrigerate until you are ready to serve the salad. Saute the diced bread in Y4 cup [50 ml.] of the olive oil with the garlic cloves. Shake the pan well and cook over medium heat until the croutons are delicately browned and

crisp. Add additional oil if necessary. Remove the garlic and drain the croutons on absorbent paper.

In a chilled salad bowl, break the greens into bite-sized pieces. Add the remaining Y2 cup [125 ml.] of olive oil and toss well so that each leaf is coated. Add the croutons, salt, anchovies, pepper and lemon juice. Break the egg into the bowl. Toss again and add the grated Parmesan cheese. 

JAMES BEARD'S AMERICAN COOKERY 

salad #13 - Cabbage salad

1 cup cabbage

1 cup celery

1 pimiento or green pepper

1/2 teaspoon. salt

2 Tablespoon. vinegar

Lettuce

Salad dressing

Select a firm head of cabbage, pull off the outside leaves, and wash. Cut the head in half down through the

heart and root and cut each half into quarters. Cut the celery into thin pieces across the stem, and dice the

green pepper or pimiento or both into very small dice. Measure each of these, combine them, season with the salt and vinegar, and just before serving drain carefully. Serve on lettuce with any desired salad

dressing. Sufficient to Serve Four.

Salad #12 - Mix vegetable salad

1 cup finely cut red cabbage

1 cup cold boiled beets

1 cup cold boiled carrots

1 cup cold boiled potatoes

1 cup chopped celery

1/2 cup pimentoes

1 head lettuce 

1 cup French dressing

Soak cabbage in cold water 1 hour; drain and add beets, carrots and potatoes cut into small pieces; add

celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of

pimento and serve with French dressing, to which may be added one teaspoon onion juice.

Salad #11 - Lobster salad

2 c. lobster meat

1 c. diced celery

French dressing

Lettuce

Mayonnaise

1 hard-cooked egg

Chill lobster meat and add the diced celery. Marinate with French dressing, and allow this mixture to stand

for 1/2 hour or so before serving. Keep as cold as possible. Drain off the French dressing and heap the salad

mixture on garnished salad plates or in a salad bowl garnished with lettuce. Pour mayonnaise dressing over

the top, garnish with slices of hard-cooked egg, and serve. Sufficient to Serve Six.

Salad #10 - Beet salad 2

Chop equal parts of boiled beets and fresh young cabbage. Mix thoroughly, add salt to taste, a few

tablespoonfuls of sugar, and cover with diluted lemon juice. Equal quantities of cold boiled beets and cold

boiled potatoes, chopped fine, thoroughly mixed, and served with a dressing of lemon juice and whipped

cream, make a palatable salad.

Salad #9 - Beet salad

Cold boiled or baked beets, chopped quite fine, but not minced, make a nice salad when served with a

dressing of lemon juice and whipped cream in the proportion of three tablespoonfuls of lemon juice to one

half cup of whipped cream, and salt if desired.