HomeMy WebLinkAboutThe Citizen, 1992-11-25, Page 33Cucumber Noodle Salad with Chunky Tomato Vinaigrette is a delicious combi
nation. The festive colour adds an elegant touch to your holiday table.
Cucumber Noodle Salad
with Chunky
Tomato Vinaigrette
A very simple salad
2 cucumbers, unpeeled and
cut in half lengthwise
2 tomatoes, unpeeled, seeded
and coarsely chopped
2 tbsp, finely diced red onion
3 tbsp, red wine vinegar
2 tbsp, olive or vegetable oil
1/2 tsp. crumbled dried basil
1/4 tsp. each crumbled dried
oregano and marjoram
pinch crumbled dried thyme
salt and pepper
Scoop out seeds in centre of
cucumbers. Using vegetable peeler,
peel cut side of cucumber length
wise to make long, thin slices. From
leftover peel, cut off a few slivers
with zester or sharp knife to set
aside as garnish. (Cucumber noo
dles can be prepared up to 1 hour
ahead, put in sieve set over bowl
and refrigerated).
In bowl, toss tomatoes with onion.
In separate bowl, whisk together
vinegar, oil, basil, oregano, marjo
ram and thyme; season with salt
and pepper to taste. Pour over
tomato mixture; toss to coat well.
(Vinaigrette can be prepared a few
hours ahead, covered and refriger
ated.)
To serve, arrange nests of cucum
ber noodles on 6 individual plates.
Evenly spoon vinaigrette into centre
of each. Garnish with reserved
cucumber peel. Makes 6 servings.
Preparation Time: 15 minutes.
Cheezy Broccoli and
Tomato Salad
Serve as a main dish with crusty
bread or just as a salad.
1 pkg. shredded partly-skim
mozzarella cheese
2 heads broccoli, cut into
flowerettes and blanched
2 tomatoes, chopped or
1 pkg. cherry tomatoes
1 small red onion, sliced
1 red pepper, cut in strips
(optional)
2/3 cup salad dressing
1/2 cup grated parmesan
cheese
1 tsp. cumin
dash hot pepper flakes
Toss mozzarella and vege-tables
in medium bowl. Mix remaining
ingredients. Toss lightly into salad.
Serves 6.
Can be halved for smaller family.
- Mary Walden, Blyth.
Broccoli Salad
1 head broccoli
1 cup salad dressing
1/8 cup sugar
1 tbsp, vinegar
4 to 5 strips bacon
1 cup raisins
1 cup sunflower seeds or
toasted almonds
1 chopped onion
Cook bacon until crisp. Mix all
together.
- Wilma Flood, Brantford.
Vegetable Salad Platter
This salad is a real delight and
may be served with crab-filled buns
or as a buffet salad.
1 to 2 heads of cauliflower
1 to 2 baskets of cherry
tomatoes
1 bunch broccoli, cut in
small strips
2 cans button mushrooms
8 oz. bottle Italian dressing
pitted black olives, drained
Prepare all vegetables, cutting into
bite-size pieces. Cherry tomatoes
should be left whole. Put all ingredi
ents in sealed plastic bowl or double
plastic bag. Pour dressing over to
cover all vegetables. Marinate and
refrigerate for 24 hours turning fre
quently. Drain thoroughly before
serving on a platter.
- Lenora Davidson, Blyth.
Creamy Topped
Fruit Salad
1 - 8oz. pkg. light neufchatel
cheese, softened
2 tbsp, lemon juice
1 tsp. grated lemon peel
1/2 cup whipping cream
1/4 cup powdered sugar
2 cups peach slices
2 cups blueberries
2 cups strawberry slices
2 cups grapes
Combine neufchatel cheese, juice
and peel, mixing until well blended.
Beat whipping cream until soft
peaks form; gradually add sugar,
beating until stiff peaks form. Fold
into cheese mixture; chill.
Layer fruit in 2 1/2 qt. glass serv
ing bowl. Top with cheese mixture.
Sprinkle with nuts if desired. Chill.
Variation.
Substitute cream cheese for
neufchatel cheese.
- Phyllis Ott, Listowel
Peach Salad
1 can of peaches (drain &
reserve)
1 can of crushed pineapple
(drain & reserve)
2.pkg. orange jello
2 cups boiling water
2 cups reserved fruit syrup
1/2 cup white sugar
2 tsp. flour
1 egg beaten
1 pkg. dream whip
grated cheese
Dissolve jello in boiling water, add
1 cup syrup. Chill until partially set.
Chop peaches, add to jello with
pineapple. Chill until firm. Mix sugar
and flour, stir in remaining fruit syrup
and egg. Cook until thick, cool. Fold
in dream whip. Spread over gelatin,
sprinkle with cheese.
- Thelma Wilson, Blyth.
Page 9