Recipe for Orange Poppy Seed Salad Dressing
2/3 cup unsweetened orange juice
3 tablespoons water
2 tablespoons rice vinegar
2 teaspoons cornstarch
2 teaspoons sweet, hot mustard
2 teaspoons honey
3/4 teaspoons poppy seeds
Combine juice, water, vinegar, cornstarch, mustard and honey in a saucepan. Stir well and bring to a boil over medium heat. Cook for 1 minute, or until thickened, stirring constantly. Place mixture in a container and stir in the poppy seeds. Cover and chill. Makes one cup.
Recipe by Rita Hawkins
Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients
Long gone are the days when people created their salads by purchasing a head of iceberg lettuce and a head or romaine, cutting up a tomato and a boiled egg and adding some wishbone dressing.
Today anyone can create a delicious gourmet salad by picking up one of the hundreds of bagged salad mixes available and adding ingredients to create masterpieces such as:
Mandarin Chicken Salad with Toasted Sesame Vinaigrette
Classic Caesar Salad with Herb Croutons
Spinach Salad with Roasted Cherry Tomatoes
Each salad has dressing recommendations and recipes, menu ideas, and nutritional information.
The book contains recipes for more than 100 salads and dressings.
Back to Salad Dressing Recipes
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Wooden Salad Bowl Care Tips
When seasoning a new wooden salad bowl, always use Mineral Oil.
Do not use any other types of oil, because the other oils will turn the wood rancid.
And, after using your salad bowl, just wipe clean with clean cloth-Never wash with soap and water.
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(Family Features) How to Dress a Naked Salad
Chicken Nugget Caesar Salad - Toss chopped romaine lettuce with bottled Caesar dressing; top with boneless chicken nuggets. Sprinkle with Parmesan cheese and Caesar Salad Restaurant Style Croutons. A kid-pleasing meal in minutes!
Hamburger Salad - Toss iceberg or green leaf lettuce with diced tomatoes and pickle slices. Top with grilled, cut up beef, turkey or vegetarian burgers. Drizzle with Light or Fat Free Thousand Island dressing and top with Fat Free Seasoned Restaurant Style croutons. Great for low-carb diets.
Baja Fish Taco Style Salad - Place baby salad greens in a bowl and spoon bottled black bean salsa over the top. Sprinkle grilled fish fillet pieces over the salsa and top with shredded cheddar cheese, a dollop of sour cream and Seasoned Restaurant Style Croutons.
Pepperoni Pizza Salad - Arrange a bag of mixed salad greens in a large salad bowl. Top with thinly sliced red onion, tomato wedges, sliced pepperoni, and shredded Italian blend cheese. Add sliced, fresh mushrooms if desired. Pour a 1/2 cup of bottled Italian dressing over all ingredients and serve with Cheese & Garlic Restaurant Style Croutons.
Steak and Potato Salad - Start with leftover grilled steak and oven roasted red potatoes. Cut the steak and potatoes into bite sized chunks. Toss meat and potatoes with sour cream, chives and cracked black pepper in a bowl; cover and chill. Serve over fresh salad greens and top with Garlic & Butter French Bread Croutons.
California Chicken & Fruit Salad - Use bagged salad greens and freezer section breaded chicken strips that have been heated and chopped. Add fresh strawberry slices, halved, fresh grapes, and peeled navel orange sections. Sprinkle shredded Monterey Jack cheese and Fat Free Seasoned Restaurant Style Croutons and serve with light vinaigrette. A perfect light lunch.
Vidalia Onion & Spinach Salad - Toss a bag of baby spinach with thinly sliced sweet onions and chopped, hard-boiled eggs. Serve with vinaigrette and Garlic and Butter French Bread Croutons. SautÃ© fresh garlic slices in butter and spoon onto the salad if desired.
How do you like to dress up your greens? Enter your ideas in Mrs. Cubbison's "No More Naked Salads Sweepstakes" for a chance to win a year's worth of free groceries. Visit www.mrscubbisons.com for complete details.
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