Salads and Side Dishes Archives - Page 8 of 10 - Coleson Foods, Inc.

Cucumber Salad II

Cucumber Salad II

Course Salad

Ingredients

2 c Cucumber peeled, seeded and sliced
1 c green peas
1 Red Bell Pepper diced (roasted or raw whichever you prefer)
2 c shredded romaine
A splash of favorite vinaigrette

Instructions

Assemble all ingredients, toss and serve.

Cucumber Salad

Cucumber Salad

Course Salad

Ingredients

2 c. Cucumber peeled, seeded and sliced
1/2 c diced red onion
2 c shredded romaine lettuce

Instructions

A light toss of favorite vinaigrette.

Savory Spinach Salad

Savory Spinach Salad

Course Salad

Ingredients

1 c Spinach Leaves
4-6 pieces Artichoke Hearts
1 sliced Hearts of Palm
1/3 c Feta Cheese crumbled
6 pcs Kalamata Olives
1/4 c Roasted Tomatoes diced
1/4 c Sauteed Mushrooms sliced
Garlic Croutons

Instructions

Mix all ingredients in a bowl and garnish with garlic croutons. Serve.

Sauteéd Mushrooms

Sauteéd Mushrooms

Ingredients

Mushrooms

Instructions

Sauté in olive oil until the water is out of them.
Do not use high heat because the mushrooms will brown and change flavors.
Use low or medium heat so that the water will collect in the pan and you will get more of a stewed flavor.
Use garlic-flavored olive oil.
Will keep for 10 days.

Notes

Depending on what you plan to use them for, you can cook them whole or sliced.

Spanish Rice

Spanish Rice

Course Side Dish

Cook Time 40

Total Time 40

Servings People

Ingredients

1 c rice uncooked
1 1/2 c V-8 juice
1/2 c Onion diced
1/2 Celery diced
1/2 c Tomatoes diced
1 tbsp olive oil

Instructions

Rinse the rice.
In medium saucepan, sauté the onion in the olive oil.
Add everything but the rice and bring to a boil.
Add rice and bring to a boil, stirring.
It can be finished on top of the stove on a very low heat or by putting it in a 350 degrees F. oven for 40 minutes - 1 hour, depending on the type of rice.
Remove from pan and fluff with a fork.