Continuing our theme of healthy eating, here is a classic At Home episode from back in 1995. Arlene is making hearty and filling salads that can work either as a main course or a side dish for almost any meal. Although the program specifically calls these “summer salads,” these recipes can really work all year!
Salads featured on the show include, cold Chinese chicken salad, Kathie’s seafood salad, tuna and rice salad, and a raisin cheese cole slaw. Each dish is a great way to eat more healthy vegetables!
Tuna Rice Salad
This interesting combination makes for a filling main dish salad.
Ingredients
- 2 cans tuna, drained (6.5 oz)
- 2 cups cooked rice (white or brown)
- 1 cup frozen green peas, thawed
- 1/2 cup chopped onions
- 1 cup sliced celery
- 1 tsp salt
- 1/2 tsp black pepper
- 1 dash red pepper hot sauce
- 1/2 cup mayonnaise or salad dressing
Instructions
- Combine all ingredients and mix well. Place on bed of lettuce and serve with crackers or croissants. Enjoy!
Raisin Cheese Slaw
A unique spin traditional cole slaw gives this dish a tangy flavor.
Ingredients
- 1/3 cup salad dressing or mayonnaise
- 2 tsp lemon juice
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp prepared yellow mustard
- 1/4 tsp onion powder or dried minced onion
- 2 cups finely shredded cabbage
- 1 cup finely shredded or grated carrot
- 1/2 cup grated cheddar cheese
- 1/2 cup raisins (either regular or golden raisins)
Instructions
- In a small bowl, whisky salad dressing, lemon juice, sugar, salt, mustard and onion powder.
- In a large bowl, combine cabbage, carrots, cheese. and raisins. Fold in dressing. Cover and refrigerate for at least 1 hour. Makes 8 servings. Enjoy!
Cold Chinese Chicken Salad
With zippy Asian flavors and crispy noodles, this salad is sure to please.
Ingredients
- 1 1/2 cups cooked chicken, diced
- 1 cup shredded iceberge or romaine luttce
- 2 Tbsp minced crystallized ginger
- 2 Tbsp toasted sesame seeds
- 2 green onions, chopped (tops discarded)
- 2 tsp oil
- 1 1/2 cups "cellophane" or "glass" noodles (found at Asian grocery stores)
- 1/4 cup sugar
- 4 Tbsp rice or white wine vinegar
- 3 Tbsp salad oil
- 1 tsp low-sodium soy sauce
Instructions
- In a saucepan combine sugar, vinegar, salad oil and soy sauce and heat until sugar is dissolved. Allow to cool.
- In a mixing bowl, combine chicken, lettuce, ginger, sesame seeds, and green onions. Set aside.
- In a skillet, fry noodles for about 2 minutes in a little oil, until crispy. Combine noodles with chicken mixture. Pour dressing over all. Toss lightly. Makes 8 servings. Enjoy!
Kathie’s Seafood Salad
A combination of seafood flavors make this salad refreshing on a hot day.
Ingredients
- 1 pound cooked shrimp, shelled and cut into 1/2" pieces
- 1 pound seafood chunks (such as imitation crab meat), cut into bite-sized pieces.
- 3/4 cup mayonnaise (to taste)
- 2 celery stalks, diced
- 1/2 cup finely chopped parsley
- juice of 1 to 2 lemons (to taste)
- salt and pepper (to taste)
- lettuce leaves
Instructions
- In a large bowl, stir together shrimp, seafood chunks, and mayonnaise until combined. Stir in celery, parsley, lemon juice and salt and pepper. Cover and refrigerate to allow flavors to blend.
- Just before serving adjust seasonings, adding more lemon juice and salt and pepper to taste. Serve on a bed of lettuce leaves with a wedge of cantaloupe or fresh berries and hot French bread. Makes 6 to 8 servings. Enjoy!
Transcript
- Welcome to At Home today. Hope you’re having a great day, and if you’re not, remember that tomorrow is a new day, and things do change. I wanna talk to you about decisions. You know, everyday we’re making decisions, and the decisions that we make today will influence us for a long time to come. They’re not just for today. They’re for today, tomorrow, sometimes forever. Have you ever met a person who was just the nicest person in the world? You became good friends with them, and they married, and then maybe married the wrong person, and you saw this wonderful person who had such a wonderful life, they’re life just become a living hell, was because of a decision that was made. Sometimes they made it in haste, sometimes they made it because someone coerced them into making it, and sometimes they just wanted to do something different and they thought this was a way to escape the style of life that they were in. Many times young people do that. Well, I hope that you’re thinking about decisions that you have to make. You say, Arlene I make decisions everyday, and I hate to make decisions. Well, some people do hate to make decisions, and some people don’t know how to make a good decision. And you say, well, Arlene, how do you make a decision? Well, let me tell you. If it involves my husband and myself and something, maybe a purchase in our home, or a direction, something we’re gonna do for the vacation, or what kind of flowers were gonna put in our yard. That’s something we discuss together, because we each value each others opinion. And then if it’s something major that really involves a lot of money or lot of time or effort or whatever, then we always together, Paul and I, we’ll just ask the Lord to help us make the right decision. Whatever that decision is, God, we want to know what it is, and then we just try to be very sensitive to listen to that tiny, little, small voice that speaks way down on the inside of you. That’s usually the Lord. The first voice that you usually hear if you’re a Christian and you’ve asked Jesus into your heart, the first voice you hear is usually the Lord, and then the second voice is usually the enemy, and then the third voice is usually you. Trying to make a decision is not always easy, but if do this, follow that simple little formula, ask the Lord’s help in making decisions, because you know what? He doesn’t just see today or tomorrow. He sees longterm. He knows what’s gonna happen to you to the very end of your life. So, he will help you to make right decisions. Well, today we’re gonna make right decisions, because you know, when it’s warm, you just don’t wanna have heavy foods. You don’t feel like heating up the kitchen, making all that hot stuff, so today we’re doing a whole big variety of salads. Main dish salads. In other words, when you make this and serve it, you have to have very little to go with it. You don’t have to cook the vegetables or cook this and that. We’re making several different kinds of salads, and we’ll get started in just a minute. Stayed tuned, we’ll be right back. Here’s today’s At Home hint. To give potato salad a different taste, add a touch of minced garlic, chunks of cheddar cheese, and crumbled bacon instead of eggs. If you’ve got a helpful hint that you’d like share with us, we want to hear from you. Send your hints to, At Home Hints, CTV, Wall, Pennsylvania, 15148-1499. Well, we’re back, and we’re gonna begin our main entree salads. I tell ya, when it’s hot, you just don’t want a lot of heavy food. So this first one’s called Cold Chinese Chicken Salad. This has some unusual ingredients, so stick with me here. First of all, we have to make a dressing that has to cool, so we’re gonna make that first, and then I’ll tell ya about the rest of the salad. To make the dressing, we’re gonna take a fourth cup of sugar. This is low fat as a matter of fact, and about four tablespoons of vinegar. You can use any kind of vinegar you want. It could be the red wine vinegar. It could be, you know, some kind of a flavored vinegar. Whatever you’d like to use here. Then we have about a teaspoon of low-sodium soy sauce, and three tablespoons of salad oil. What you wanna do is use a lowfat, remember the oils we’ve talked about many times. All we do here you just heat this. You’re not gonna cook it, but you can see it’s very dark. You’re gonna heat this until the sugar melts, and really you don’t cook it for a long time or anything. You just heat it. I’m gonna let that heat while I tell ya about the ingredients in the salad, because what the other ingredients are, one and a half cups of cooked chicken. Now this is boneless, skinless chicken breast. Just the white meat. Remember, the white meat has lower fat than the dark meat. This is about one and a half cups and we add that, and we’re going to take some green onions. This is two whole green onions that we’ve chopped up. Let me stir my dressing here a little bit. Feels like the sugar is gone, so we’ll take that off the heat. That needs to cool, all right? Okay, continue to add your green onions. Now this is shredded lettuce. You’re gonna add this right in here. You don’t put it out and then put your salad on it, but you add this right into the salad, and I have some romaine lettuce and some iceberg. You can mix it up. This is just about a cup. I think we’ve got a little bit more than that, but we like lots of lettuce, so let’s just add that, all right. Next we’re gonna take, we’ve done our green onions. Now, crystallized ginger, about two tablespoons. We couldn’t find it. We had a hard time finding it even went to some Oriental stores, and I had a hard time finding it, so we’re using just regular fresh ginger, and we’re gonna add that. That goes in and let’s see. Toasted sesame seeds. This is about two tablespoons of toasted sesame seeds. We’re gonna add those, all right. You stay with me now, okay? All right, and then, let’s see, and we have our green onions in there. Now, the next thing you’re gonna do, we’re gonna mix this together, but the next thing you do, and this is really unique. Have you ever heard of cellophane noodles? You find those in an Oriental grocery store. In the strip you’ll see them. This is what they look like after they’ve been cooked. These are, they’re called cellophane because see. Do you see? Some of this is cooked and some of it isn’t. See how it’s cellophane? It’s clear and it’s just that. I mean it just looks like a thread, a cellophane thread. That’s exactly what it looks like. You take a couple of tablespoons of oil, and put it in a non-stick pan and these, actually it’s make out of bean curd, all right. You take them and you put them in there, and you let them cook and they kind of poof up. It’s really amazing, it’s unusual. They come in a pack all shriveled up, and it’s real hard, almost feels like rope almost. It’s strange, but this gives crunch to your salad. So, you take about a cup and a half of this. And what we’re gonna do after we let that cool, we’re gonna make a bed of these noodles. Really they don’t have too much of a taste to them. It’s just crunch. That’s mostly what you have. What this adds to the salad is the crunch, all right. Put this down and then we mix this together. Mix it very well. Interesting variety here with the toasted sesame seeds. Things that are good for you, and the ginger that’s in there, the green onions. I love the green onions with this. I think it’s a good flavor. Now what we’re gonna do is just spoon this over the noodles like so, okay. This makes a lot, doesn’t it? This will probably serve, I would say probably six people good. I mean if this is a main course. Again, if you’re not adding any of the other side dish, you could just feed many more. But six people this would feed I would think very well. All right, we continue on with, we have our green onions in there. Don’t forget nice variety, nice flavor varieties here. All right, now, I would probably let this cool a little more because I think the cooler it is, the better it won’t wilt your lettuce. So why don’t we wait till the end of the program? For the final shot we’re gonna show you that, okay? Our next salad, this is called Cold Chinese Chicken Salad, all right. Moving along now, we’re gonna make a seafood salad, which I think is unique and different, because it has crab meat and shrimp, but if you can’t afford crab meat, and many of us can’t, because it’s about $15 a pound if you get the good stuff. We have something that we’re gonna improvise with instead. This one has a pound of cooked and cold shrimp, and we need to put that in our, this has some water on the bottom here, because if you buy it frozen and it thaws, you don’t want, try not to get that moisture in there. You want it to be as fresh as you can. Get the fresh and you can boil it, and you can let it cool and then just chop it up. These are the tiny little frozen ones that we’re using here today. All right, and then we took, this is called sea legs, and I’m sure you’ve seen them. They’re in the grocery store. They look a lot like crab legs. You see the red on them. Well, actually what this is is fish that they have shaped in the shapes of crab legs, because crab is so expensive like I said. So you have about a pound of those. Now you can either chop them like this, or you can shred them. Either way, we’re gonna add that to our bowl, all right, and I’m going to add some mayonnaise to this. First of all, let me see, where’s my little, here we go. Just about a cup of mayonnaise, more or less. I’m going to add, I’m not gonna stir this in yet, because I’m gonna add some celery. Again, about two stalks of celery and dice it, and about half a cup of finely chopped parsley, more or less to taste. Whatever you like. Aren’t the colors beautiful in this? I think it’s great. And we’re gonna take some fresh lemon, and this is where you’re gonna want to adjust the seasonings to your own, you know, desire. If you like it tarter. If you like it sweeter. We’ll mix this together, and refrigerate it for about an hour. When you bring it out to serve it, then you want to taste it first. If you need some more lemon juice, that’s when you add the lemon juice. So, this is the juice of one to two lemons. That’s sounds like a lot, but really it’s not. It’s not that bad. Again, this is a great little lemon juicer here. You can use it for oranges or grapefruits or whatever. It just reams it out, all right. We’ll mix this together. Get my, here we go. Nice combination, looks beautiful. This is a great seafood salad. Again, you can either shred the sea legs, or you can chop them up. If you need more mayonnaise, you may want to add more mayonnaise. This is one of those, you know, you could just keep adding ingredients, and just proportionately add more mayonnaise, or more lemon juice as it’s needed. Of course, you’d want to add some salt and pepper to taste, okay. What I like to do then is take a really nice platter, and we’re going to assume that this has been chilling for an hour, okay, in the refrigerator. Let’s put some nice big leaves. This is romaine. I love to decorate with romaine lettuce, because it looks so nice. This is so good for you. Don’t you dare throw that away. You eat that. Do what mama says, you know. Mama says you eat those greens, okay. And then we’ll just spoon our seafood salad over top of these greens. I’ll tell ya, you’re gonna get oohs and aahs. What I would serve with this would be maybe a nice hot French bread, crusty bread. Maybe put some slices, in fact, we’re gonna decorate the platter with some slices of cantaloupe, or a wedge of melon or some fresh berries. I tell ya, this is incredible, and look how much it makes. It makes enough for a nice big luncheon. If you have a lot of people coming to your house for a luncheon, this would be a quick and easy way to prepare something that you can do ahead of time and present it and they’re gonna enjoy it. Well, I’m gonna decorate and while I’m decorating, you listen to this important message. We’ll be right back. Well, we added just a couple of pieces of melon and a few berries. Isn’t that impressive? I think that that’s something that you’re gonna wanna think about. How easy that was just to put it all together. It has crunch and it really tastes good. I know there’s mayonnaise on it, but the rest of the ingredients is not that bad. Just have to watch the cholesterol with the shrimp. If you’ve got a cholesterol problem, please be careful, okay? All right, the next one we’re gonna make is a tuna rice salad, and this is just with I like to use the albacore, the solid white albacore in water, and you need to drain it real well. Press all of the moisture out of it that you can. I don’t like that if it’s in oil, I don’t like that fishy taste that it leaves when you use it, so you always press it out as much as you possibly can. This is two six ounce cans of fancy albacore, the white albacore in spring water. You kind of want to flake it apart, break it up. It comes very much like in chunks, kind of just the way they pack it, and you want it to break apart. You wouldn’t want to serve someone that big chunk, so you break it apart, okay. Hope you’re enjoying your summertime. I hope it’s been time that you were able to spend outside enjoying the fresh air and the kids and just time of recreation, time of relaxation. I hope you’re enjoying summer, if you’re not, stop today and say, okay, I’m gonna start to enjoy summer. Come on, let’s do it, because this is a time, I live for this time all year long. Say, oh, can’t wait for the summer to get here, and when it gets here, I want to enjoy it all, and I hope you are. Say, but Arlene, I don’t like the heat. Well, I don’t either, but work around it, you know. It’s still beautiful, the flowers, the trees, blue sky. What more could you want. All right, now we’re gonna take two cups, this is cooked rice. We’re gonna add this in with our tuna. Just two cups. And then this is one cup of frozen peas. You don’t have to thaw them. Just put them in there. Half cup of chopped onion. If you don’t like chopped onion, don’t put it. Put something else or just leave it out. You know, if your family doesn’t like it. One cup, I think we’re a little scant on a cup. We need a whole cup of, this is celery, and we’ve cut it on the diagonal. Not too thick, just thin slices cut up on a diagonal. And to this we’re gonna add some salt. Just a bit of salt, okay, and some fresh ground pepper. Okay, one of these days. Okay, Dale . That’s why Dale’s here. You know we pay him big bucks for this. No, not really, thanks, Dale. Every once in awhile that gets some moisture or something and I can’t get it off, so Dale is here, thanks, Dale. And we’re gonna do about a half of teaspoon of fresh ground pepper. There we are, and then to give this some pep, we’re gonna add a dash of Tabasco or a couple maybe, and then this has mayonnaise in it too. You can use the lowfat mayonnaise. Would change the taste a bit, but you can use a lowfat mayonnaise. That will be all right. Let me get my little. Some lady just wrote to me lately, and she said, you know, I like when you clean out those bowls and those pans. I always thought that when you don’t do that, it wastes so much. Well, you know what? I agree with you. That’s what my mom and dad used to say, clean that out, because there’s another bite in that pan. Okay, anyway, we’re gonna mix this all together. Isn’t this a nice, doesn’t this look refreshing when you’ve just, you can’t think of something hot to eat. You can’t think, ugh, no way I could heat up the kitchen with this. You know, you could cook this stuff, the rice you could cook the night before, or early in the morning when it’s still cool, and the rest of it, you don’t really have to worry about. This is called Tuna Rice Salad, and what I would serve with this would be there’s some really nice crackers, or what we’re gonna do today is put some croissants with it. Some tiny, little petite croissants, because it’s gonna look nice, and that’s just a little treat, something extra special. These are light, main dish salads that you can make any time of the year, but particularly in the summertime when you just feel like you can’t, you don’t wanna have a big, heavy meal. Somehow, in the middle of summer, meatloaf and potatoes and carrots and gravy just doesn’t do it for me. I just, I feel like . That sounds like winter foods to me. I’ll tell ya, I think we get very picky, because for many years any food was good any time, because we didn’t have much. We’ve got so much now, we’re so choosy and selective you know, about what we want to have and what we don’t want to have. But this is our tuna, rice, whoops, celery, onion, frozen peas, okay. Have to adjust our lettuce back there. I’m not gonna put all that in, because that would be too much. We’re going to serve it with croissants, and I think that’s a nice main course for a summer salad. Now, let me show you one other real quick one, and this one is called Raisin Cheese Slaw. Really, you just put it all together very quickly. We have a couple of, let’s see, two cups of finely shredded cabbage, okay, and carrots, we have about one cup of carrots, finely chopped, some cheddar cheese, we’re going to add, and some raisins, there we are. That’s about a half cup of raisins. We’re going to make a dressing, and the dressing is simply salad dressing or mayonnaise, which is about a third of a cup. Put this in our little bowl that we’re going to mix together. And about two teaspoons, use that other lemon, two teaspoons of lemon juice. That’s about one, ah, that’s about two, okay, and then a teaspoon of sugar, half a teaspoon of salt, and let’s see, about a half a teaspoon of some prepared mustard. There we go. And let’s see, this is a fourth teaspoon of onion powder. Let me just add a little bit of salt here. Gonna mix this up. Whisk it up together. Make it really creamy. We’re gonna add that to our cabbage, and our cheese, carrots, and raisins. Then you refrigerate this for about an hour, and when you’re done, you have Raisin Cheese Slaw. Not bad, huh? I probably wouldn’t use this as a main course. I would use this as an accompaniment, but the other three you could use as a main, as the main center of attention on your summer table. We’ll be right back. Here’s how you can get today’s recipes. Everything you’ve seen prepared. Stay with us.
- [Announcer] Announcing a special new At Home feature. To receive the recipes demonstrated on today’s program, plus many more great recipe ideas, send your best donation, and a stamped self-addressed business-sized envelope to, At Home, CTV, Wall, Pennsylvania, 15148-1499. You’ll receive Arlene’s brand new heartwarming newsletter, Enjoy, featuring an entire month of At Home recipes, including today’s mouthwatering dishes. Be sure to include the Enjoy issue number with your request.
- Well, we’re back and we hope that you’ve been listening, and that you’ve written down that address and the number for today’s program for the recipes. And I want to show you this is what our Cold Chinese Chicken Salad looks like. We’ve added our dressing to it. You can see it’s there. I tell you, everybody’s looking forward to getting into this, because you’ve got this cellophane noodles there. Then we have Cathy’s Seafood Salad. Doesn’t this look great? We’ve just added a few pieces of melon, some strawberries to it. This would be great on maybe with a little bit of hot french bread, something like that. Or how about a croissant to go with that? And our Tuna and Rice Salad. Again, you could use crackers with that or a little french roll, a crusty roll, maybe some crusty bread in the oven, something. You know, if you don’t wanna heat up the oven, just crackers is fine. And then our Raisin Cheese Slaw. And we hope that you’ve taken down the recipes, and that you start thinking about maybe just cooking something light. One of these would be a really good idea for dinner. Maybe even tonight, because there’s not unusual ingredients in most of the one’s we’ve prepared today. We hope that you enjoy At Home. We count you as part of our family, and be sure to join us the next time, because it just wouldn’t the same without you here At Home. See you then, bye, bye.
- [Announcer] Fresh produce provided by Jordan Banana, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania. Appliances provided by Dacor Distinctive Appliances. A reflection of your good taste. Groceries provided by Foodland, where the answer is always yes. Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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