Serve: 8

Ingredients:
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 large carrot, grated
1 cup Hidden Valley® Original Ranch® Light Dressing
1 large head Romanesco broccoli (the "alien" veggie), trimmed and cut into florets
1/2 pound whole wheat spiral pasta
1/2 pound whole wheat wagon wheel pasta
1/4 cup sliced black olives (optional)

Method:
Prepare pasta according to package directions.

While the pasta is cooking, grate the carrot and cut the bell peppers into various sized stars and half-moons (crescents).

During the last 3 minutes of cooking the pasta, add the Romanesco broccoli and cook together.

Rinse the pasta and Romanesco broccoli mixture under cool water to prevent further cooking.

Combine the pasta and Romanesco broccoli mixture, grated carrot, bell pepper shapes and olives.

Add the Hidden Valley® Original Ranch® Light to the pasta and veggies and mix until well combined. Chill for at least 2 hours before serving.

Out of this World Pasta Salad Recipe

Ingredients:
1/4 cup grated Romano cheese
1 tablespoon sesame seed
1 teaspoon paprika
1 teaspoon poppy seed
1 teaspoon celery seed
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 dash cayenne pepper

Method:
Stir the Romano cheese, sesame seed, paprika, poppy seed, celery seed, salt, garlic powder, black pepper, and cayenne pepper together in a small bowl until evenly mixed.

Store refrigerated in an airtight container.

Tasty Salad Seasoning Recipe

Ingredients:
1 tablespoon peanut oil
500 g(1/2 lb) minced (ground) pork
2 garlic cloves, finely chopped
1 stalk lemon grass, finely chopped
2-3 red Asian shallots, thinly sliced
3 teaspoons finely grated fresh ginger
1 small red chili, finely chopped
5 fresh kaffir lime (makrut) leaves, very finely shredded
170 g (6 oz) glass (mung bean) noodles
60 g (2 oz) baby english spinach leaves
50 g (1 cup/1 3/4 oz) roughly chopped coriander
170 g (6 oz) peeled, finely chopped fresh pineapple
10 g (1/3 cup) mint leaves
1 1/2 tablespoons shared palm sugar or soft brown sugar
t tablespoons fish sauce
80 ml (1/3 cup) lime juice
2 teaspoons sesame oil
2 teaspoons peanut oil, extra

Method:
Heat a wok until very hot, add the peanut oil and swirl to coat the wok. Add the pork and stir-fry in batches over high heat for 5 minutes, or until lightly golden.

Add the garlic, lemon grass, shallots, grated ginger, chili and lime leaves, and stir-fry for a further 1-2 minutes, or until fragrant.

Place the noodles in a large bowl and cover with boiling water for 30 seconds, or until softened.

Rinse under cold water and drain well. Toss in a bowl with the spinach, coriander, pineapple, mint and pork mixture.

To make the dressing. mix together the palm sugar, fish sauce and lime juice.

Add the sesame oil and extra peanut oil, and whisk to combine. Toss through the salad and season with freshly fround black pepper.

Minced Pork and Noodle Salad Recipe

Ingredients:
500 g (1lb) rump steak
1 tablespoon peanut oil
2 tablespoons oyster sauce
2 teaspoons mild curry powder
1 tablespoon soft brown sugar
1 small Lebanese cucumber, thinly sliced
1 red onion, sliced
1 red capsicum, cut into thin strips
1 small red chilli, seeded and chopped
1/4 cup (15 g/1/2 oz) chopped mint
1/3 cup (60 g/2 oz) chopped unsalted peanuts or cashews
500 g (1lb) Hokkien noodles

Method:
Remove all visible fat from the meat. Combine the peanut oil, oyster sauce, curry powder and brown sugar in a small bowl.

Heat a wok over medium heat. Add the steak and cook for 6-8 minutes, turning and basting with half the sauce during cooking. Remove the steak from the wok.

To make the dressing, whisk together all the ingredients.

Place the cucumber, onion, capsicum and chilli in a large bowl.

Add the mint and nuts. Thinly slice the meat, add to the bowl with the dressing and lightly toss to combine. If you have time, leave for a few minutes to marinate.

Place the noodles in the same wok and stir-fry over medium heat for 1-2 minutes.

Stir in the remaining basting sauce and toss until heated through. Divide the noodles among serving bowls and top with the
salad.

Serve immediately.

Quick Beef and Noodle Salad Recipe

Serves: 4

Ingredients:
3-4 pieces zucchini water for boiling ice bath
3/4 cup loosely-packed wansuy (coriander)
1-2 tablespoons harissa, a North African sauce made with chili, garlic, cumin, coriander, caraway and olive oil
1 tablespoon paprika
1 teaspoon cumin
2 teaspoons rock salt, or to taste
1/2 teaspoon black pepper
3-4 tablespoons olive oil
2 teaspoons vinegar
1 teaspoon minced garlic

Method:
Wash zucchini very well. Cut into 2- x 1/2-inch pieces. Blanch in boiling water for 1 minute then immediately dip in an
ice bath. Drain well.

Place zucchini in a bowl and add the rest of the ingredients. Toss lightly.

Transfer to a serving dish, Garnish with sliced zucchini or cucumber.

Zucchini Salad Recipe

Serves: 6 to 8

Ingredients:
4 pieces orange, peeled, separate segments, remove the skin and seeds
4-6 pieces carrots, shredded
1/2 cup sugar, or to taste
1/4 cup vinegar, or to taste
black olives, pitted, for garnish

Method:
Cut orange into 1/2-inch cubes.

In a bowl, place the orange cubes, Add the carrots, sugar and vinegar. Mix together. Transfer to a serving bowl. Garnish with black olives.

Chill until needed.

Carrot Orange Salad Recipe

Serves: 4

Ingredients:
230 grams sotanghon (glass noodles)
1 handful tengang daga (wood ear mushrooms) water, to boil prawns in
12 pieces prawns, peeled and deveined
1 tablespoon oil
300 grams firm tofu, cubed
6 spring onions, thinly sliced
1/4 cup Chinese celery, minced
24 pieces cherry tomatoes, halved
1 2 pieces suing Iabuyo (bird’s eye red chili), finely-chopped
1 handful wansuy (coriander) leaves
5 tablespoons fresh lime, or calamansi juice
3 tablespoons patis (fish sauce)

Method:
Soak noodles in hot water for 2 to 3 minutes. Drain and rinse in cold water.

Chill Soak mushrooms in hot water for 5 minutes till soft. Drain and cut into thin slices.

Boil water in a pot, add prawns and cook for 3 minutes. Remove prawns and put in ice bath until cool. Remove prawns from ¡ce bath and cut each into 3 pieces. Set aside.

Place oil in skillet. Stir-fry tofu for 3 minutes till golden brown. Cool. When ready to serve, place noodles in large plate with prawns, tofu and mushrooms.

Add the rest of the ingredients and toss well to combine. Adjust seasoning if necessary.

Sotanghon Salad Recipe

Serves: 4

Ingredients:
1/2 baguette, sliced lengthwise into 4 píeces butter, for brushing baguette chopped parsley, for topping
1 head Romaine lettuce
1 clove garlic, peeled and chopped
2-3 anchovy fillets, chopped
2 egg yolks
1 1/2 tablespoons lemon juice
6 tablespoons olive oil or vegetable oil
1 teaspoon Dijon mustard freshly ground pepper, to taste
2 tablespoons freshly grated Parmesan cheese
4 pieces rolled anchovy fillets
8 pieces crisp bacon rashers

Method:
Brush baguette slices with buffer. Sprinkle with chopped parsley. Bake in moderate heat or grill until brown and crisp. Set aside.

Meanwhile, separate the Romaine lettuce leaves from the core. Discard the core and tear the leaves into bite-size pieces.

Put greens into a bowl of water with a teaspoon of vinegar to clean, then gently pat dry with paper towels, Set aside in a bowl.

Rub a wooden salad bowl with the garlic, and then mash the garlic and chopped anchovies into a paste.

Add the egg yolks, lemon juice, oil and mustard and whisk until creamy and well emulsified. Season with pepper.

Add greens and toss gently wth the sauce. Transfer tossed greens into 4 serving dishes or plates and garnish each with buttered baguette slices, Parmesan cheese, rolled anchovies and bacon. Serve at once.

Modern Caesar Salad Recipe

Serves: 4 to 6

For the salad:
1 cucumber, peeled
2 - 3 medium carrots, peeled
2 kedondong (ambarella) or hard apples
2 bengkuang (small yam beans) or unripe pears
1 small pineapple, peeled and cored, optional
115 grams bean sprouts, cleaned
115 grams white cabbage, finely shredded
60 grams Chinese cabbage, finely shredded

For the dressing:
1/4 cup brown sugar
4 tablespoons water
1 tablespoon caster sugar
1 teaspoon fried or grilled terasi (shrimp paste)
2 tablespoons dried shrimps, soaked in hot water br 5 minutes, then drained
3-5 cabe rawit (bird’s-eye chili), or 2 small dried red chilies
1 large red chili, deseeded and chopped
225 milliliters distilled malt or white vinegar
2 teaspoons salt

For the garnish:
85 grams fried or roasted peanuts
3 - 4 krupuk udang (prawn crackers)
some mixed lettuce leaves

Method:
To prepare the salad, cut the cucumber and carrots into matchsticks, taking care not to make them too small. Peel the kedondong and bengkuang then slice them into irregular wedges, but not too thinly.

Cut the pineapple, ¡f using, into small pieces. Place ail of these in a bowl including bean sprouts, white cabbage and Chinese cabbage. Set aside.

To make the dressing, melt the brown sugar and the water in a small saucepan. Transfer this straightaway into a large glass bowl. Set aside.

Put the rest of the ingredients for the dressing into a blender and blend, but not too smoothly. Transfer this into the bowl with the already melted brown sugar.

Stir this dressing to mix well, and adjust the seasoning. Now toss all the salad ingredients with the dressing, and leave to stand for a few hours or overnight, in the refrigerator or a cool place, to let the juices penetrate.

Just before serving, transfer the salad mixture to a large platter, garnish with the peanuts and krupuk udang, and arrange the lettuce leaves around the edge of the platter.

*From the book Foodlore & Flavors: Inside the Southeast Asian Kitchen

Asinan Jakarta Jakarta fruit and Vegetable Salad Recipe

Serve: 4

Ingredients:
3-4 cups leftover pasta (penne, spaghetti or fettuccini)
2 cups leftover sausages, cut into thin slices
1 piece celery stalk, cut into thin slices
1/2 cup hard cheese (cheddar, Queso de bola, Gruyere, Parmesan), cut into small pieces
1/2 cup lemon-olive oil dressing
4 pieces fresh basil leaves, cut into thin strips,
optional salt and pepper, to taste

For the lemon-olive oil dressing:
juice of 1 lemon
1/2 cup olive oil
1/2 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper

Method:
In a mixing bowl, whisk together all ingredients for the dressing until well blended.

To assemble In a salad bowl, toss all ingredients for the pasta with lemon-olive oil dressing.

Season as needed.

Cold Pasta Salad Recipe

Ingredients:
1 Bermuda onion, sliced
1 pint fresh strawberries, sliced
1 head romaine lettuce, rinsed, dried, and chopped
2 tablespoons poppy seeds
2 tablespoons white wine vinegar
2 bunches fresh spinach, chopped, washed and dried
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk

Method:
In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.

In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds.

Shake well and pour the dressing over salad. Toss until evenly coated.

Strawberry Romaine Salad Recipe

Ingredients:
3 avocados - peeled, pitted and diced
1 pound grilled skinless, boneless chicken breast, diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup balsamic vinaigrette salad dressing

Method:
In a medium bowl, combine the avocados, chicken, onion and cilantro.

Pour the balsamic vinaigrette over everything, and toss lightly to coat.

Chicken Avocado Salad

Chicken Avocado Salad Recipe

Ingredients:
140g/5oz flat  rice noodles
3 tbsp crunchy peanut butter
4 tbsp half-fat coconut milk
3 tbsp sweet  chilli sauce
3 spring onions, sliced
1 cucumber, peeled, halved lengthways, deseeded  and sliced
300g pack beansprouts
200g pack cooked  peeled prawns

Method:
Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly.

In a small saucepan, melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.

Mix the noodles, cucumber and beansprouts in a serving dish.

Top with the prawns, drizzle over the peanut sauce and scatter over the remaining  spring onions.

Bang bang prawn salad Recipe

Prep: 20 minutes, Serve: 8

SALAD DRESSING:
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin

SALAD:
1 cup frozen whole kernel corn, thawed, drained
1 (15-ounce) can black beans, rinsed, drained
1 (4-ounce) can chopped mild green chiles, drained
2 medium tomatoes, cut into 1/2-inch pieces
2 tablespoons chopped fresh cilantro
4 cups torn iceberg lettuce
1 (8-ounce) package (2 cups) LAND Q LAKES Monterey Jack or Cheddar Cheese, cut into 1/2-inch cubes

Method:
1. Combine all salad dressing ¡ngredients in large bowl.

2. Add all salad ingredients except lettuce and cheese cubes; stir until well coated.

3. Cover; refrigerate at least ‘1 hour to blend flavors.

4. Just before serving, toss bean mixture with lettuce and cheese cubes.

Black Bean Texican Salad Recipe

Prep: 20 minutes, Cook: 8 minutes, Serve: 8

Ingredients:
2 cups water
2 pounds fresh green beans, trimmed
2 tablespoons LAND O LAKES Butter
1 tablespoon olive oil
1/2 cup pitted kalamata olives, cut in half
3/4 cup small cherry tomatoes, cut ¡n half
2 teaspoons finely chopped fresh oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese, ¡f desired

Method:
1. Place water in 4-quart a boil over medium-high Cover; continue cooking tender (4 to 6 minutes). saucepan. Bring water to heat. Add green beans. until beans are crisply Drain.

2. Add butter, oil and olives to green beans. Cook, stirring occasionally, 3 minutes.

3. Add tomatoes, oregano, salt and pepper. Cook, stirring occasionally, 1 minute.

4. Top with feta cheese, if desired. Serve 1m mediately.

5. Substitute 1 teaspoon dried oregano leaves.

Notes and Tips:
• Sprinkling green beans with salty feta cheese adds great taste. Look for different varieties, such as feta flavored with garlic and herbs, sun-dried tomatoes or peppercorns.

Mediterranean Vegetable Medley Salad Recipe

Prep: 20 minutes, Cook: 35 minutes, Serve: 10 (3/4-cups)

SALAD:
3 cups water
1 cup uncooked wild rice, rinsed
2 tablespoons chicken bouillon granules
3 cups broccoli florets
1 cup walnut halves
1/4 cup sliced green onions
4 ounces (1 cup) LAND O LAKES Hot Pepper Monterey Jack Cheese, cut into 1/2-inch cubes
1 medium (1 cup) red bell pepper, cut into 1/4-inch strips
1/2 cup thinly sliced carrot

SALAD DRESSING:
1/2 cup vegetable oil
2 tablespoons white wine vinegar
1/2 teaspoon dry mustard

Method:
1. Place water, wild rice and chicken bouillon granules in 4-quart saucepan.

2. Cook over medium-high heat until mixture comes to a boil. Reduce heat to medium; cook until rice is tender (35 to 40 minutes). Drain; cool completely.

3. Meanwhile, combine all salad dressing ingredients in large bowl; mix well.

4. Add cooled wild rice and all remaining salad ingredients to salad dressing; toss to mix well.

5. Cover; store refrigerated.

Notes and Tips:
• For a main dish salad, add 2 cups cubed cooked ham.
• Add 1/2 teaspoon curry powder to dressing for a spicier flavor.

Wild Rice and Pepper Jack Salad Recipe

Prep: 15 minutes, Cook: 3 minutes, Serve: 8 (3/4-cups)

SALAD DRESSING:
1/3 cup olive oil
1/3 cup sugar
2 tablespoons cider vinegar
1 teaspoon soy sauce

SALAD:
1/4 cup LAND O LAKES Butter
1/4 cup slivered almonds
1 (3-ounce) package ramen noodles, broken into pieces
1 (16-ounce) package (7 1/2 cups) coleslaw mix
5 green onions (1/2 cup), sliced

Method:
1. Combine all salad dressing ingredients in small bowl; mix well. Set aside.

2. Melt butter ¡n 10-inch skillet until sizzling; add almonds and ramen noodles. Cook over medium heat, stirring occasionally, until almonds and noodles are lightly toasted (3 to 5 minutes).

3. Drain on paper towels.

4. Just before serving, combine dressing, toasted almonds and noodles, coleslaw mix and green onions in large bowl; toss until well coated.

5. seasoning packet from ramen noodles is not used in this recipe.

Cabbage and Noodle Salad Recipe

Prep: 20 minutes, Grill: 15 minutes, Serve: 6 (1/2 cups)

Ingredients:
1 pound (about 3 small) orange sweet potatoes, peeled, cut into 1-inch pieces
1 small onion, cut into thin wedges
1 small (1/2 cup) red bell pepper, coarsely chopped
2 tablespoons LAND O LAKES  Butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
2 tablespoons fully cooked real bacon bits

Method:
1. Heat gas grill on medium or charcoal grill until coals are ash white. Place sweet potatoes, onion and red bell pepper onto 12-inch length of heavy duty aluminum foil.

2. Dot top of vegetables with small pieces of softened butter. Top with another 12-inch length of foil. Seal edges of foil by folding over twice.

3. Place aluminum foil packet onto grill. Grill, turning once, until potatoes are tender (15 to 20 minutes).

4. Carefully open packet; spoon vegetables into serving bowl. Add all remaining ingredients; gently toss to coat.

5. Serve warm or at room temperature. Substitute 2 slices bacon, cooked, crumbled.

Notes and Tips:
• Sweet potatoes are found in two varieties. A pale-skinned variety and a darker-skinned variety sometimes incorrectly called a yam. Pale sweet potatoes have a thin yellow skin and pale yellow flesh. They are not sweet and moist like the darker orange-skinned variety which has orange flesh.

Grilled Sweet Potato Salad Recipe

Steak and Spinach Salad

Steak and Spinach Salad Recipe

Grilled Chicken Salad with Seasonal Fruit Recipe