Puget Sound Salad Recipes

Steps:

• Fill a medium pot with water and a bit of salt and bring to boiling; add the potatoes and cook for 4 minutes.
• Add the cut carrots to the pot and simmer until they're crisp-tender, about 4 minutes.
• Drain pot of the hot water, add cold water to halt the cooking of the vegetables, and drain again.
• In a large bowl, combine the cooked potatoes and carrots with the fennel, garbanzo beans, onion, roasted red pepper, and parsley.
• In a separate bowl, whisk together the vinegar, oil, garlic, and salt and pepper to taste to make the dressing.
• Pour dressing over combined vegetables and toss to coat well.
• Cut the peeled hard boiled eggs in half, lengthwise; remove the yolks, discard the yolks from two of the eggs (or feed them to your pets), crumble the remaining yolks, and set aside.
• Chop the egg whites and mix them into the salad, tossing well.
• Pour salad into large serving bowl or platter, garnish with fennel fronds and crumbled egg yolks, and serve.
• Note: serve at room temperature, or salad can be covered and chilled up to 4 hours; also, you can substitute seasoned extra firm tofu for the eggs, if necessary; sometimes I add a teaspoon of Dijon mustard into the dressing.

Steps:

• Combine onions, papaya and lime juice in a medium mixing bowl and gently mix well. Add Geoduck, cilantro, jalapeno and mix well. Place in refrigerator for 30 minutes.
• Just before serving, toss mesclun salad with oil and season with salt and pepper. Place a portion of mesclun salad in the center of each plate, then top with a portion of the ceviche and serve.

Steps:

• Combine all ingredients.
• Chill all day or overnight.
• Serve on lettuce cups with croissants and fresh fruit.
• Enjoy!

Steps:

• Mix all ingredients in a large serving bowl, until well combined.
• Refrigerate for 1 hour before serving.

Steps:

• In a large bowl, add the pudding and well drained crushed pineapple; mix well.
• Stir in the food coloring; mix it in thoroughly.
• Fold in the Cool Whip; be sure to blend it in thoroughly.
• Stir in the marshmallows, and then the walnuts.
• Cover the bowl, and chill in the refrigerator for a while, until ready to serve.
• *Note: I usually make this salad the night/day before I'm going to serve it; this way it chills up nicely in the fridge. Also, I did use one (3.4 oz.) box of instant pudding mix for this recipe. I see Recipezaar would not let me post the exact ounces of pudding I used, when posting this recipe.