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Scarsdale Diet Recipes

Beef Recipes
Lamb Recipes
Pork Recipes
Poultry Recipes
Fish and Seafood
Egg Recipes
Vegetable Recipes
Marinade Recipes
Salad Dressings
Salad Recipes
Soup Recipes
Bread Recipes
Fruit Recipes
Gourmet Diet Recipes
International Diet Recipes
Vegetarian Diet Recipes
Money Saver Recipes
Salad Recipes

Tuna (or Salmon) Salad Gourmet
Wednesday lunch - Gourmet

1 61/2 oz or 7 oz can solid pack tuna fish (or salmon)
oil drained off and fish rinsed in colander under cold water
2 stalks (or more) celery, diced
1 hard-cooked egg, chopped
2 tsp. tiny capers
1/2 inch strip pimento, diced
1 tsp. grated onion (optional)
1 tbs. lemon juice (or more, to taste)
1 shake Tabasco sauce (or more, to taste)
Watercress or Bibb lettuce (or other available)
Radish rosettes, sliced cucumber, lemon wedge
Place chilled drained tuna (or salmon) in a bowl and flake it with a fork.
Add celery, hard-cooked egg, capers, pimento, onion (if used),
lemon juice and Tabasco sauce, and mix without crushing.
Serve on a bed of watercress or choice of lettuce and garnish
with radish rosettes, sliced cucumber and lemon wedge.
Serves 2.

Tuna Shimi
Tuesday lunch - International "Japanese"

3 1/2 oz (1/2 can) tuna fish (packed in water, well drained)
1 tbs no-sugar soy sauce
2 tsp. white horseradish sauce dash of ground ginger or 1/8 teaspoon fresh ginger
salt and pepper
1 1/2 cups spinach leaves
1 scallion sliced thin
1 tbs lemon juice
2 red radishes attractively carved
Mix soy sauce, horseradish, ginger, salt and pepper.
Pour over tuna and mix lightly. Place on spinach leaves.
Sprinkle with scallions and lemon juice. Add radishes. Chill until serving time.
Serves one.

Chef's Salad
Monday Lunch - Money Saver

Mixed greens of your choice (lettuce, escarole, Chinese cabbage, raw spinach, etc.)
1/2 cup strips of cold lean chicken or turkey or leftover meats, or a mixture of all three
1 1/2 inch cube or equivalent of semi-hard cheese
(such as American, brick, cheddar, Jack, etc. or in combination)
1/2 cucumber, sliced (optional)
3 radishes, sliced (optional)
1 slice green pepper, diced (optional)
Toss all ingredients together with choice of vinaigrette, lemon or vinegar dressing.
Serves one.

Chef's Spinach Salad Gourmet
Monday lunch - Gourmet

2 cups or more of raw spinach
1/3 cup of diced assorted cheeses such as Swiss, Gouda, Blue (total about 1 1/2 ounces)
4 raw mushrooms, sliced
2 thin slices boiled ham, diced
1 scallion, sliced
1 tomato, cut into eighths
Garlic salt to taste
Pepper to taste
Vinegar or lemon dressing
Toss all ingredients except tomatoes together; add tomatoes and dressing just before serving.
Serves one.

Feta Spinach Salad
Saturday Lunch - International "Greek"

2 cups spinach (raw)
1/4 cup cooked white rice
1 hard cooked egg, cut in quarters
1 small sweet pimento, cut into 1/4 inch pieces
1 small cucumber, diced
1 1/2 oz crumbled Feta cheese
2 tbs. vinegar dressing
2 Greek olives
Mix spinach with rice, egg, pimento, cucumber, feta cheese. Add dressing. Mix lightly.
Garnish with Greek olives. Serve at once. Serves one.

Salad Chinese Style
Sunday Lunch - Gourmet

8-10 snow pea pods (fresh or frozen)
6 asparagus tips (fresh, frozen or canned, drained)
1/4 cup bamboo shoots (canned, drained)
6 water chestnuts (canned) sliced
3/4 cup Chinese cabbage, shredded
4 mushrooms, sliced (or 2 oz canned, drained)
3 tsp. lemon juice
1 tsp. soy sauce (no sugar added)
1/2 tsp. dry mustard
Minced parsley
In a saucepan with a little water, cook snow peas and asparagus tips
(if fresh or frozen) in advance, until just heated through. Chill.
Cut into bite sized pieces, and mix lightly with
chilled bamboo shoots, water chestnuts, Chinese cabbage, and mushrooms.
Combine lemon juice, soy sauce, dry mustard and minced parsley,
pour over salad and toss.
Serves one.

American Vegetable Salad
Monday Lunch - International "American"

1 tbs. plain gelatin
1/4 cup clear chicken broth
1 tbs chili sauce
1/2 cup cooked string beans, well drained
1/2 cup shredded raw carrots
1/2 cup diced celery
1 oz diced American cheese
salt and pepper
1/4 head of lettuce
1 tbs vinegar dressing
Dissolve gelatin in 1 tbs chicken broth. Heat remaining broth
add gelatin and let cool 5 minutes. Mix with chili sauce. Add vegetables,
cheese, salt and pepper. Pour into mold and chill until serving time.
Unmold over lettuce and sprinkle with dressing.
Serve at once.
Serves one.

Bean Sprouts Salad
Sunday Dinner - International "Hawaiian"

1/2 cup well washed and drained fresh bean sprouts
1 tablespoon vinegar
1/8 tsp. minced ginger
Dash of Worcestershire sauce
Mix all ingredients. Serve very cold.
Serves one.

Bean Sprout and Green Pepper Salad
Tuesday Dinner - International "Japanese"

1 cup well-washed and dried bean sprouts
1/2 cup shredded green peppers 1 tablespoon vinegar
Dash of grated fresh ginger
salt and pepper to taste
Mix bean sprouts and green peppers, add dressing, salt and pepper, ginger.
Mix well. Chill until ready to serve.
Serves one.

Mixed Salad of Pickled Vegetables
Sunday Lunch - International "Hawaiian"

2 carrots cut into strips
1/3 cup bamboo shoots cut into strips
1/2 cup cucumber cut into strips
3/4 cup shredded white cabbage
1/2 medium tart apple
1 tsp ground ginger
1 tsp. artificial sweetener
1 tsp. coarse salt, pepper
1/4 cup white wine vinegar
1 scallion, minced
1 garlic clove, minced
2 tbs. water
Mix spices with vinegar and water. Add scallion and garlic.
Pour over mixed vegetables. Mix well.
Let stand in the refrigerator until serving time.
Should be prepared the day before if possible.
Serves one.