Salads

SWEET POTATO SALAD

Preparation time: 15 minTotal time: 45 min6 servings 1-1/2 pounds sweet potatoes or yams, scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces (2 large or 3 medium potatoes)3 tablespoons cider vinegar 2 tablespoons sweet pickle relish 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup CRISCO Oil 2 scallions or green onions, trimmed and thinly sliced1/4 cup finely chopped red bell pepper (optional)Place potato slices in vegetable steamer.** Place steamer over 2-inches of water in large pot. Cover pot. Bring to a boil on high heat. Steam potatoes 10 to 15 minutes, or until tender when pierced with knife. Remove steamer from pan. Peel potatoes when cool enough to handle (about 10 minutes). Place potatoes in bowl.Combine vinegar, pickle relish, mustard, salt, and pepper in jar with tight-fitting lid. Shake well. Add Crisco Oil. Shake well again.Toss warm potatoes with dressing. Add scallions and red pepper, if used. Serve at room temperature or chilled. ** Boil for 10 to 15 minutes if steamer is not available. Note: The salad can be made up to one day in advance and refrigerated, tightly covered with plastic...

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TABBOULEH

10-12 servings 3/4 cup bulgur, rinsed and drainedBoiling water 2 cups seeded, chopped cucumber 1 large tomato, seeded and chopped1 cup snipped fresh parsley 1/3 cup CRISCO Oil 1/3 cup chopped green onion 2 tablespoons lemon juice 1 teaspoon dried mint leaves 2 cloves garlic, minced1/2 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon cayenne Place bulgur in medium mixing bowl. Add enough boiling water to just cover bulgur. Let stand about 1 hour, or until bulgur is rehydrated. Drain.Combine bulgur, cucumber, tomato and parsley in large serving bowl. Set aside. Blend remaining ingredients in small mixing bowl. Pour over bulgur mixture. Toss to coat. Cover and refrigerate at least 3 hours. Stir before...

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TAG ALONG FRUIT SALAD

Serves 10 Citrus Dressing1/4 cup CRISCO Oil 1/4 cup orange juice 3 tablespoons lemon juice 2 tablespoons sugar Salad1 can (20 ounces) pineapple chunks in juice, drained1 can (10 ounces) Mandarin oranges2 cups seedless green grapes, cut in half1 fresh pear, diced1 cup sliced banana 1 cup sliced apple 1/2 cup maraschino cherries, halved1 -1/4 cups miniature marshmallows, optionalOptional GarnishFresh mint Toasted coconut Note: Add Citrus Dressing to sliced apples, pears and bananas immediately after slicing to prevent discoloration. DressingCombine oil, orange juice, lemon juice and sugar in container with tight-fitting lid. Shake well. SaladCombine pineapple, oranges, grapes, pear, banana, apple cherries and optional marshmallows, in large bowl. Shake dressing. Pour over salad. Toss to coat. Cover. Refrigerate. Garnish, if desired, with fresh mint or toasted...

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VEGETABLE POTATO SALAD

Serves 8 1/2 cup cider vinegar 1/4 cup CRISCO Oil 1/2 teaspoon prepared mustard 1/2 teaspoon salt 1/4 teaspoon pepper 2 -3/4 pounds unpeeled medium red potatoes 3 medium carrots, cut into thin 2-inch sticks3 ribs celery, sliced3 green onions with tops, chopped6 radishes, sliced4 tomatoes, quarteredCombine vinegar, oil, mustard, salt and pepper in container with tight-fitting lid. Shake well.Cook potatoes just until tender. Cool 5 minutes. Cut into bite-size pieces.Combine in large salad bowl with carrots, celery, onions and radishes. Shake dressing. Pour over salad. Toss to mix well. Serve immediately or refrigerate. Top with tomato...

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WATERCRESS-CARROT SALAD

6-8 servings 2 medium bunches watercress 6 medium carrots 3/4 cup CRISCO Oil 1/4 cup lemon juice 1 tablespoon sugar 3/4 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon dry mustard 1/8 teaspoon pepper Remove and discard tough ends and bruised leaves from watercress. Tear remaining watercress into bite-size pieces. Cut carrots in half lengthwise and crosswise. With a vegetable peeler, cut carrot pieces into ribbon-like strips. Combine watercress and carrots in salad bowl.Blend remaining ingredients in small mixing bowl. Pour over vegetables. Toss to coat. Serve...

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SPICY ASIAN CHICKEN NOODLE SALAD

Serves 4 – 6 Dressing1/2 cup rice vinegar 1/3 cup soy sauce 1/3 cup CRISCO Oil 1 tablespoon sugar 2 teaspoons grated peeled fresh ginger, or more to taste2 tablespoons chili-garlic sauce (found in the Asian section of the market)3 tablespoons sesame oil Salad1 pound vermicelli, broken in half before cooking, cooked al dente and drained well1 cup thinly sliced green onions 2 cups diced cooked chicken 1 cup snow peas, cooked1/2 cup chopped fresh cilantro 1/4 cup sesame seeds Whisk together dressing ingredients in large serving bowl.Add pasta, green onions, chicken and snow peas; stir to coat with sauce.Add cilantro and seasame seeds; toss to blend. Serve slightly warm or at room temperature. Note: Best made early in the day for fullest...

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