Salads

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...

Read More

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...

Read More

CUCUMBER SALAD

6-8 servings 3 medium cucumbers, scored lengthwise with tines of fork and thinly sliced3/4 teaspoon salt, divided1/3 cup chopped onion 1/3 cup cider vinegar 3 tablespoons CRISCO Oil 2 tablespoons sugar 1-1/2 teaspoon caraway seed 1/2 teaspoon paprika 1/8 teaspoon pepper Place cucumbers in medium mixing bowl. Sprinkle with 1/4 teaspoon salt. Let stand about 1 hour. Drain.Blend remaining ingredients and remaining 1/2 teaspoon salt in small mixing bowl. Pour over cucumbers. Toss to coat. Cover and refrigerate at least 3 hours. Stir before...

Read More

DILLED POTATO AND GREEN BEAN SALAD

Prep time: 25 minutesCook time: 25 minutesServes 4-6 servings 2 pounds small red new potatoes 1 pound slender fresh green beans 1/4 cup CRISCO SIMPLE MEASURESÔæô Vegetable Oil*1/4 cup tarragon vinegar 1 teaspoon sugar 1 clove garlic, minced1/3 cup chopped green onion 2 ribs celery, chopped2 hard cooked eggs, chopped3/4 cup mayonnaise 1 -1/2 teaspoons dried dill weed Salt and pepper to taste Heat two large pots of salted water to boiling. Add potatoes to one pot. Cover. Simmer 25 minutes, or until tender. Drain; cool slightly. Leaving skins on, quarter each potato. Place in medium serving bowl. In second pot of boiling water, add green beans and cook briefly, 8-10 minutes or until crisp tender; drain and rinse with cold water to stop the cooking process. Drain and add to quartered potatoes. Blend Crisco Oil, vinegar, sugar, garlic and remaining 1 teaspoon salt in small mixing bowl. Pour over potatoes. Cover and refrigerate about 2 hours. Stir onion, celery and hard cooked eggs into potato mixture. Blend the mayonnaise and dill weed in small mixing bowl. Add to potato and green bean mixture. Mix well. Cover and refrigerate at least 3 hours. Before serving, taste and add additional salt and pepper if needed. * Or use your favorite Crisco...

Read More

EGGPLANT SALAD

Prep time: 10 minutesCook time: 15 mintues6-8 servings 1/3 cup CRISCO Oil 1 tablespoon lemon juice 1/2 teaspoon dried oregano leaves 2 cloves garlic, minced1 medium eggplant (about 1 pound), peeled and cut into 1/2-inch cubes1 medium onion, thinly sliced and separated into rings1 medium zucchini, halved lengthwise and thinly sliced1 cup sliced fresh mushrooms 1 medium tomato, seeded and chopped1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes Combine Crisco Oil, lemon juice, oregano and garlic in large skillet.Cook over moderate heat, stirring occasionally, until garlic is lightly browned.Add eggplant and onion. Stir to coat. Cook, stirring occasionally, about 10 minutes, or until eggplant is tender. Remove from heat. Transfer to medium serving bowl.Stir in zucchini, mushrooms, tomato, salt and crushed red pepper flakes. Cover and refrigerate at least 8 hours or overnight. Stir before serving. Sprinkle with grated Parmesan cheese, if...

Read More

FRESH TOMATO SALAD

Preparation Time: 5 minutesTotal Time: 15 minutes4 servings 4 to 6 plum tomatoes, cored, seeded, and diced2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon cider or balsamic vinegar 2 tablespoons CRISCO Oil Place the tomatoes and basil in a mixing bowl. Sprinkle with salt, pepper, vinegar and Crisco Oil. Toss to mix. Let stand 10 minutes to blend...

Read More