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Chinese Cabbage Salad Unknown 1 medium stalk Chinese cabbage 1/2 cup snipped parsley 1 1/2 cups slivered Swiss cheese 1 cup chickpeas 1/2 cup mayonnaise 3 dashes of Accent 1/2 cup Italian dressing Cut cabbage in thin slices crosswise, then cut slices several times across. Place in large bowl. Add Accent, parsley, cheese and chickpeas. Mix mayonnaise and dressing until well blended and toss in, mixing well. Make ahead if desired and store covered in refrigerator until needed. |
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Elizabeth's Broccoli Salad Cooking for Mr. Latte Amanda Hesser Yield: a side salad for 4 Sea salt 3 cups broccoli tops in small buds 1/2 cup yellow raisins 1/2 cup roasted, unsalted sunflower seeds 5 slices bacon, cooked (in the oven or in a skillet) and coarsely chopped 2 Tbsp. chopped onion 1/2 cup mayonnaise 1 1/2 Tbsp. cider vinegar 1 tsp. sugar Fill a large pot with 1/2 inch salted water. Fill a steamer with the broccoli tops and place it in the pot. Bring to a boil and steam until the broccoli has brightened and is just soft around the edges, but still quite firm. Let cool. In a serving bowl, combine the cooled broccoli, raisins, sunflower seeds, bacon and onion. In another bowl, whisk together the mayonnaise, vinegar and sugar. Pour this over the broccoli and fold together. Note: This is easily doubled or tripled. |
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