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Salads Cajun Bean Salad
In medium bowl, combine all ingredients; toss gently to coat. Cover; refrigerate until serving time, at least 2 hours. Makes 3 cups or 6 servings. Eggplant Salad
Special utensil: Baking sheet for eggplant cubes. Preheat oven to 450 F. Pour 2 tablespoons olive oil over eggplant cubes. Toss to cool. Spread on baking sheet. Bake 10 minutes. Stir often. Do not over cook. Heat 1 tablespoon olive oil and peppers. Saute 2-3 minutes. Put into bowl. Cool. Cook small pasta until tender and chewy (not mushy) about 10 minutes. Drain and rinse with cold water. Pour pasta into sauteed peppers. Add vinegar, basil and peas. Pour remaining olive oil on tomatoes. Toss. Add cubed baked eggplant. Add minced garlic. Allow to marinate 14 hours. Let cool to room temperature. Add chopped roquette (spinach). Serve as main course or side dish. Serves 4-6
Layered Salad
Layer salad as listed in tall Salad bowl. Refrigerate over night. Yield: 10-12 servings
Back to recipe selectorSpecial authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection." Copyright (c)2007 by MEPoL. All Rights Reserved. |
Al Simon’s Cajun Microwaves | 113 South Main St., Breaux Bridge, LA 70517 | (337) 332-1852 |
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