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Salads
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 Creamy Orange Carrot Mold
6 oz package orange jello                1 c sour cream
13 oz can crushed pineapple          2 c boiling water
(undrained)                                       2 c grated carrots   
fresh orange zest

Lightly oil or spray with Pam a 2 quart mold.  Pour hot water over jello in a bowl and stir until dissolved.  Gradually add sour cream, stirring until well blended.  Chill until mix begins to gel.  Stir in pineapple and grated carrots.  Turn into mold and chill until firm.  Makes 8 to 10 servings.  Garnish with orange slices and carrot curls.



 

 Chinese Chicken Salad
1 Lg cabbage, shredded         1 pack sliced almonds
(or 2 bags pre- shredded)    
8 green onions chopped        1 cooked chicken shredded
3 T sesame seeds                    2 packs ramen noodles (w/o flavoring)
Dressing
1 c corn oil                               1 T sesame oil
6 T rice vinegar                       1 c sugar
1 t salt                                       1 t pepper
Combine cabbage, onions, sesame seeds, almonds, chicken, broken up noodles then mix with dressing  
    
Pear & Spinach Salad
1 pkg fresh spinach                        2 Lg cored sliced pears
1 avocados diced                              3 strips bacon crumbled
½ c toasted pine or other nuts      ½ c dried cranberries
¼ c fresh mushrooms (optional)
Dressing
1/3 c olive oil
2 T seasoned rice vinegar             1 clove garlic crushed
¼ t salt                                             1 - 2 t Dijon mustard to taste

Combine all salad ingredients in  bowl.  In small bowl mix dressing ingredients with whisk , drizzle over salad , toss.  Serves 6 
  
         

Best Pasta Salad
1 lb Bow Tie pasta (cooked, cooled)                1 lb prosciutto
8 oz smoked Gouda (bite size pieces)              1 red pepper (chopped)
2 lg tomatoes (chopped)                                    ¼ red onion (minced)
1 bag fresh spinach (add last)
Dressing
2 eggs                                                                   1 c olive oil
1 c corn oil                                                           1 t chopped garlic
3 t pepper                                                            2/3 c red wine vinagar
½ t salt                                                                1 c grated parmisian cheese
1 t chives                                                            1 t tabasco
Fry chopped proscuto in oil, set aside on paper towel.   Place all the dressing ingrediants in blender and blend until smooth.  Mix all salad ingredients (except spinach) in large bowl, pour dressing over and toss.  Add spinach and toss just before serving.       
      

  
 Black Bean Salad
1 c corn kernels                                    1 orange bell pepper (diced)
¼ sm red onion (diced)                       1 T olive oil
1 15 oz can black beans rinsed          Fresh ground pepper
1 c cherry tomatoes (halved)            1 sm avocado diced
¼ c chopped fresh cilantro
Dressing
1 small clove garlic                            2 t salt
1½ T fresh lime juice                        2 t salt
¼ t chili powder                                ¼ c olive oil
Smash garlic clove , sprinkle with pinch of salt and mash into coarse paste.  Whisk the garlic paste, lime juice, salt & chili powder in bowl.  Slowly whisk in olive oil.
In skillet, cook corn, bell pepper & onion in olive oil until beginning to brown over med heat.  Toss in black bean & cook until warm.  Add the dressing & toss to coat.  Adjust seasoning with salt & pepper.  Remove from heat and gently fold in avocado, tomatoes and cilantro.  Serve.


 Sophisticated Asparagus Salad
1½ c Vin Santo wine (a white sweet Italian wine)
1 T frest lemon juice
1 T Dijon mustard
salt / fresh pepper
Extra virgin olive oil
I bunch trimmed asparagus - blanched for 1 minute and shocked in ice water
Butter lettus
chopped toasted almonds
1 hard boiled egg - sliced
Reduce wine in sauce pan to 1/3 cup.  Add lemon juice, mustard salt & pepper to taste then whisk in olive oil to desired consistancy.  Line your serving plate with butter lettus.  Lay the asparagus across the lettus.  Lay the sliced boiled egg across the asparagus.  Sprinkle with almonds and pour over dressing before serving.

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Your Tucson Real Estate Professionals
Your Referrals are Appreciated
For All of Your Tucson Real Estate Needs Contact
Margie Nicholson and Dottie May
(520) 400-0049 - Cell
margien@longrealty.com