FARMER'S CHOP SUEY (SALAD)
This was my mother's recipe that she cut from a magazine back in the sixties. It always made any meal special. I enjoy freshly ground black pepper on this salad. Veggie amounts can vary according to availability and personal tastes. Prep time varies. I guess-timated figuring my slow chopping time. Cooking time is chilling time.
Provided by Kats Mom
Categories Cheese
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Assemble dressing in a bowl by mixing cottage cheese, sour cream and salt.
- Wash the cucumber well and slice it (peeling is optional).
- Salt the cucumber slices and place in a small bowl.
- Chill the dressing and cucumbers for 1 hour in the refrigerator.
- After chopping and slicing the veggies, drain any liquid from the cucumbers.
- Toss all veggies with the dressing, mixing well.
Nutrition Facts : Calories 139.7, Fat 10.5, SaturatedFat 6.3, Cholesterol 53.4, Sodium 288.2, Carbohydrate 4.5, Fiber 0.6, Sugar 1.2, Protein 7.3
FARMER'S SALAD
Steps:
- Whisk together the preserved lemon, olive oil, parsley, honey and some salt and pepper in a large bowl. Add the salad greens, bell peppers, feta and hazelnuts, toss together and serve.
FARMER'S MARKET CHOPPED SALAD
Provided by Food Network
Number Of Ingredients 17
Steps:
- In a small mixing bowl, combine the shallot, vinegar, lemon juice, and mustard and whisk to combine. Slowly add the oil, whisking to incorporate. Add the yogurt, salt and pepper and blend well. Taste for seasoning. Combine all the salad ingredients in a large salad bowl. Add the dressing and toss until all the vegetables are well coated. Sprinkle with freshly ground pepper, if desired, and serve.
- ADVANCED PREPARATION: The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the dressing well before using. The salad can be prepared up to 2 hours ahead and refrigerated.
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