Salads

Abidjan Cabbage Salad

Ingredients
4 c thinly sliced cabbage
1 c shredded carrot
1 c pineapple chunks
Juice of 1 lemon
Juice of 1 orange
¼ tsp. salt
1/3 cup vegetable oil

Directions
Set aside the cabbage, carrot, and pineapple into a large bowl. Blend lemon, orange, salt and oil in blender until creamy. Pour the dressing over the vegetables and mix thoroughly. Refrigerate or serve immediately.

Antipasto Salad

Salad Ingredients
1 sm cauliflower, broken into small florets
3 lg carrots, thinly sliced
1 green pepper, diced
1 c black olives
2½ c rotini pasta

Dressing Ingredients
1¼ c vegetable oil
¾ c cider vinegar
2 garlic cloves, peeled and minced
1 T sugar
Salt and pepper (to taste)

Directions
Toss together cauliflower, carrots, green pepper and olives in large bowl. Cook pasta in large pot of boiling salted water until al dente (tender, but firm) -- about 8 to 10 minutes. Drain and rinse in cold water.

Combine dressing ingredients in a separate bowl and mix well. Pour all but 1/3 cup dressing over salad, tossing just to mix. Reserve the rest of the dressing. Cover tightly and refrigerate overnight. Before serving, taste and readjust seasonings. If necessary, add remaining dressing .

Deluxe Antipasto Salad

Ingredients
2 c whole button mushrooms
1 c canned artichoke hearts.
1 T olive oil
1 c balsamic vinegar
2 T red wine (optional)
1 t basil
1 t oregano
1 t salt
½ t black pepper
1 head Romaine lettuce, chopped
1 cucumber, sliced
2 stalks celery, julienned
4 lg tomatoes, sliced into eighths
4 green onions, cut in half lengthwise
½ cup radishes, quartered

Directions
Combine first nine ingredients in a large bowl. Toss to mix, and then set aside and allow to marinate at room temperature for about 30 minutes.

Arrange the chopped lettuce on a large serving plate. Strain marinade from the mushrooms and artichokes and place in center of lettuce. Arrange remaining vegetables around center. Drizzle remaining marinade over antipasto and serve.

Black-Eyed Pea Salad

Salad Ingredients
2 c dried black-eyed peas
3 t ground coriander
3 garlic cloves, minced
3 T ginger root, grated
½ red chili pepper (chopped), or cayenne to taste

Dressing Ingredients
½ c olive oil
¼ c wine vinegar
Salt
Paprika

Directions
Soak peas overnight. Drain and rinse the peas, and then cover with water and add coriander, garlic, ginger and red pepper. Simmer for about an hour, or until peas are slightly chewy.

Prepare dressing by blending oil and vinegar, and salt and paprika to taste. Add the dressing to peas immediately after they are removed from heat. Cool to room temperature. Adjust seasoning and serve.

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