Sunday, August 12, 2007
Week 24 Recipes
A colorful summer salad: a different twist on your usual coleslaw.
2 cups shredded green cabbage
1 small can crushed pineapple, drained
1/2 cup chopped cilantro
3 Tablespoons diced green onion
1/4 to 1/3 cup diced red pepper (can substitute orange or yellow)
1/2 shredded carrots
1/2 cup mayonnaise, or just enough to coat salad the way you like
1 Tablespoon apple cider vinegar
1 tsp sugar
salt and pepper to taste
In a medium to large bowl, combine cabbage, pineapple, cilantro, green onion, red pepper and carrots. Add mayonnaise, vinegar and sugar and stir to coat. Add more mayo if you like a creamier salad. Add salt and pepper to taste.
This salad may be made ahead of time, but the pineapple may create more juice. Drain before serving if necessary.
Tuna Waldorf-esque Salad
A great sandwich filler, a bit fancier than just plain tuna!
1 (6-oz) can tuna
1 Tbsp Dijon mustard
1 green onion, diced
1 apple, cored and diced (Granny Smith recommended)
1/4 to 1/3 cup diced walnuts
3 Tbsp diced celery
mayonnaise or Miracle Whip (I prefer Miracle Whip)
Combine ingredients and add mayonnaise to your liking. (We prefer a drier tuna salad.) Taste, and add salt and pepper.