Sandwiches and Salads

 

Tuna-Apple Salad

The dehydrated vegetables soak up water from fresh apple & celery, keeping the salad and bread from becoming soggy.  Fresh apple & celery give a nice crunch texture.  I haven't tried dried apple, but I am pretty sure as long as you have one kind of fresh vegetable in the salad, you will still have the fresh crunchy texture.  If using fresh onion, soak the chopped onion in cold water for 30 min to wash off the raw onion flavor. changing the water once or twice.  Drain well.

1 can tuna

1 small apple, diced (about 1 C)

2 T relish

1 stalk celery, diced

2 T dehydrated carrot

2 T dehydrated onion

1 hard boiled egg, diced

3T Mayonaise

pinch pepper

1. Blend dehydrated carrot & onion (smaller the faster it will be ready). 
2. Mix all the ingredients and let it set in the fridge for 30 min.

Pacific Pasta Salad

 

2 cups (7 ounces) shell macaroni, cooked, drained and cooled

1 can (6 ounces) white Albacore tuna, drained, broken into chunks

1 can (15-1/4 ounces) pineapple tidbits, drained, reserve juice (or 1 can [15-1/4 ounces] sliced pineapple cut into small pieces)

1 tablespoon diced pimiento

1/2 cup flaked sweetened coconut

1/2 cup light salad dressing

1/2 teaspoon salt

Paprika

Mix together macaroni, tuna, pineapple, pimiento, and coconut.  Stir together salad dressing, salt, and 2 tablespoons of reserved pineapple juice until smooth.  Pour dressing over salad and mix.  Pour into a serving bowl.  Sprinkle lightly with paprika.  Chill before serving.  Serves 6.

from: Cheryl Driggs www.simplyprepared.com

Marinated Vegetable Salad

1 can (14-1/2 ounces) sliced carrots, drained
1 can (14-1/2 ounces) wax beans, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 can (8 ounces) diced water chestnuts, drained
1 jar (6-7 ounces) whole mushrooms, drained
4 tablespoons diced pimiento
2 tablespoons dried onion
1/8 teaspoon dried minced garlic
1 tablespoon parsley flakes
2/3 cup olive oil
1/3 cup white wine vinegar
1/4 teaspoon black pepper
1/2 teaspoon garlic salt

Combine carrots, beans, olives, water chestnuts, mushrooms, pimiento, onion, garlic, and parsley.  In a small bowl, whisk together oil, vinegar, pepper, and garlic salt.  Pour over vegetables and stir to coat.  Refrigerate until well chilled, stirring occasionally.  Serves 8.

from: Cheryl Driggs www.simplyprepared.com

Mandarin Chicken Salad

 

2 cans chicken

½ c mayonnaise

1 tsp dried onions

1 Tbsp broth from chicken

salt and pepper, to taste

curry powder, to taste (opt.)

¼ c dried cranberries

1 can mandarin oranges

(optional: 2T almond slivers)

1 can chopped water chestnuts

Combine ingredients.  Serve on bread or crackers. Great with sprouts!