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A
to Z
Recipes
December
12,
2010
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We got
below freezing a few days this past week and loved it. You'd hardly
think Texans would love cold weather but we do. But... you can keep the
frozen roadways and downed power lines, thank you very much.
The a2z annual gathering in the Charleston, SC
area is finally taking shape. I haven't received as many reservations
as I'd have hoped for this far, but we should have enough to share the
expense of the rental house to make it a real bargain, any way. We're
getting pretty excited! Don't miss out on this one, folks. This may be
the very best ever! Visit the web site for the page dedicated to
our stay on the Isle of Palms.
The current Monthly Theme
topic is Favorite
Comfort Foods. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
We have such a wonderful assortment of recipes in our theme topic today
entitled Sensational
Salads. We have over
250 recipes! I thank each who helped by sending in a recipe or
other goodies for sharing. Sharing is what we do best. Make it
something
you do here too, ok?
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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If
a fellow isn't thankful for what he's got, he isn't likely to be
thankful for what he's going to get.
~ Frank A. Clark
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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ATTITUDE
by: Charles R.
Swindoll
The longer I live, the more I realize the impact of attitude on life.
Attitude, to me, is more important than facts. It is more important
than the past, than education, than money, than circumstances, than
failures, than successes, than what other people think or say or do. It
is more important than appearance, giftedness or skill. It will make or
break a company... a church... a home.
The remarkable thing is we have a choice every day regarding the
attitude we will embrace for that day. We cannot change our past... we
cannot change the fact that people will act in a certain way. We cannot
change the inevitable. The only thing we can do is play on the one
string we have, and that is our attitude... I am convinced that life is
10% what happens to me and 90% how I react to it.
And so it is with you... we are in charge of our attitudes.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Salad Tips and Ideas
by Diana Rattray, About.com
Helpful tips for delicious salads
The ratio for a vinaigrette is typically 3 parts oil to 1 part vinegar
or lemon juice, etc..
Make a quick avocado dressing by combining half an avocado with a cup
of vinaigrette in a blender or food processor. Process until smooth.
When substituting yogurt for sour cream in a dressing, use a little
less vinegar, as the yogurt is naturally acidic.
Fruit juices such as pineapple, orange or mango can be used as salad
dressing by adding a little vegetable oil, a dash of nutmeg and honey
if desired. Delicious on fruit seafood, or mixed greens.
Cook pasta for salads very al dente. This will allow the pasta to
absorb some of the dressing and not become mushy.
To unmold a Jell-O salad, place the bottom of the mold into hot water;
hold for about 5 seconds. With fingers, lightly press edges of Jell-O
to help it begin to separate from the mold. Put a large serving plate
over the top of the mold. Hold plate in place and invert the mold then
lift to release Jell-O salad onto the plate.
Hot pasta can be combined with vinaigrette, but cool at least to room
temperature before adding herbs and vegetables to keep them from
wilting.
New potatoes are best for potato salad, but if they aren't available,
use boiling potatoes.
Chill the serving plates to keep your salad crisp longer.
Potatoes will absorb more dressing if you dress them hot then
refrigerate.
To thoroughly dry macaroni for salad, pour drained pasta into a large
paper towel-lined pan; roll the macaroni around a bit to get all of the
liquid out.
When making potato salad, marinate still-warm potatoes in a little
vinegar and oil; this will add flavor to the finished salad. Or, dress
the potatoes while still quite warm, then refrigerate to cool quickly.
To prepare iceberg lettuce, remove outer leaves then dislodge the core
by slamming it down on a hard surface. Remove core by twisting it out
then run cold water into core area to flush out excess dirt. Turn
lettuce over, shake out excess water, and separate leaves.
If making pasta salad, cook until very al dente; the pasta will then be
able to absorb some of the dressing and remain firm.
When using long noodles, rinse with cold water to remove excess starch
to prevent clumping.
To mix greens with less mess, refrigerate in a plastic bag. When ready
to serve, toss with the dressing in the bag, then transfer to
individual serving plates.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Favorite Comfort
Food"
This month's theme
topic is "Favorite Comfort Food"
and was suggested by Donna R.
Merriam-Webster Dictionary -
Definition of Comfort Food:
"food prepared in a traditional style"
There are many types of foods that
fall into this category as well all have our own thoughts on the
subject. But most people consider home-cooked (or family-style
restaurant) foods that, when consumed, give the diner a sense of
well-being and security. There are some folks for whom potato chips do
the trick. But... we're looking for homey goodness, maybe foods with
gooey cheese, or something warm and sweet, or bathed in creamy sauces.
Most popular is food that reminds you of childhood, when you were safe
and sound and an older family member cooked meals for you. Let's share!
We're open for anything here, folks, but keep the comfort in mind when
submitting. Thanks! Be sure to use the Monthly Theme links for
your
submissions so I'll know where you'd like
them posted, ok?
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of
"Favorite Comfort Food".
We will collect them the remainder of this and next month and post them
on the
first Sunday of December. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Favorite
Comfort Food".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Favorite Comfort
Food" has a deadline of
December 31, 2010,
and will be posted on January 9, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Favorite
Comfort Food". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Giving up Wine
~Shared by Jim D.,
WA
I was walking down the street when I was accosted by a particularly
dirty and shabby-looking homeless woman who asked me for a couple of
dollars for dinner.
I took out my wallet, got out ten dollars and asked, 'If I give you
this money, will you buy wine with it instead of dinner?'
'No, I had to stop drinking years ago', the homeless woman told me.
'Will you use it to go shopping instead of buying food?' I asked.
'No, I don't waste time shopping,' the homeless woman said. 'I need to
spend all my time trying to stay alive..'
'Will you spend this on a beauty salon instead of food?' I asked.
'Are you NUTS!' replied the homeless woman. I haven't had my hair done
in 20 years!'
'Well, I said, 'I'm not going to give you the money. Instead, I'm going
to take you out for dinner with my husband and me tonight.'
The homeless Woman was shocked. 'Won't your husband be furious with you
for doing that? I know I'm dirty, and I probably smell pretty
disgusting.'
I said, 'That's okay. It's important for him to see what a woman looks
like after she has given up shopping, hair appointments, and wine.'
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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"I don't have
anything to offer Ramblings, but I want to sincerely thank Jim D. in
Washington for his submission today, "And then it is Winter".
I
am truly in my
winter time and although I have led a good life, 'saw a lot and did a
lot and learned a lot', I still am far behind.
Never
miss a
chance to see, do, learn, and love !"
Jean
M., from Ohio
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
HEISSER
KARTOFFELSALAT
aka: Hot Potato Salad
~Shared by
Patricia, Charlevoix, MI
6 medium sized potatoes
1/4 cup finely chopped onion
6 strips bacon, diced
1/2 cup cider vinegar
1 1/2 tablespoons sugar
1 teaspoon salt
Coarse ground black pepper to taste
Cook potatoes in boiling salt water until tender. Peel and cube. Season
with salt and pepper. Fry bacon until crisp; add to potatoes. Heat
onion in bacon fat until partly done, then add vinegar and sugar. Heat
to boiling point. Pour over potatoes and mix lightly. Serve at once.
Serves 6.
Note: This salad keeps well and is good served cold. Sweet potatoes can
be substituted.
FIESTA SALAD
~Shared by
Patricia, Charlevoix, MI
1 head of lettuce
1 pound grated Cheddar cheese
1 can (15 ounce) undrained ranch style beans, chilled
2 tomatoes, chopped
1/2 onion, diced
3/4 bottle Catalina dressing
1 bag (11 ounce) crushed corn chips
Mix all ingredients. Add corn chips just before serving.
SUMMER RICE SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1/2 cup fresh orange juice
1/2 cup olive oil
1/4 cup fresh lemon juice
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
6 cups white rice, cooked and cooled
30 cherry tomatoes, halved
7 small pickling cucumbers, diced (about 4 cups)
1 cup sliced green onions
1/2 cup chopped fresh mint
16 ounces feta cheese, crumbled
Whisk orange juice and next 5 ingredients in small bowl to blend. Add
halved tomatoes, cucumbers, green onions, mint, and feta to rice in
large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead;
cover and refrigerate. Bring to room temperature and toss before
serving.)
ZESTY POTLUCK PASTA
SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep Time: 15 min
Total Time: 20 min
Makes: 14 servings (1 cup each)
2 boxes Betty Crocker® Suddenly Salad® classic pasta salad mix
3 cups Green Giant® Select® frozen broccoli florets
2/3 cup Italian dressing
1/3 cup cold water
2 cups cut-up cooked chicken or ham
1 1/2 cups halved grape tomatoes
1. Empty contents of pasta pouch (from salad mix) into 3-quart
saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes,
stirring occasionally and adding broccoli during last 2 minutes of
cooking.
2. Meanwhile, in large bowl, stir contents of seasoning mix
packet (from salad mix), the dressing and cold water until blended; set
aside.
3. Drain pasta with broccoli; rinse with cold water. Shake to
drain well. Stir pasta with broccoli, chicken and tomatoes into
dressing mixture. Serve immediately, or refrigerate until serving.
High Altitude (3500-6500 ft): Make pasta mix following High Altitude
directions on box. Make the Most of This Recipe With Tips From The
Betty Crocker® Kitchens
Variation Make it your own. Stir in cubed cheese, chopped red or green
bell pepper or sliced ripe olives with the chicken.
Variation Make it your own. Stir in cubed cheese, chopped red or green
bell pepper or sliced ripe olives with the chicken.
Nutrition Information:
1 Serving: Calories 170 (Calories from Fat 35); Total Fat 4g (Saturated
Fat 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 660mg; Total
Carbohydrate 24g (Dietary Fiber 2g, Sugars 4g); Protein 10g Percent
Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 2%; Iron 8%
Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Lean Meat
Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
LAYERED CRAB SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
4 cups torn lettuce
2 cups (1/2 pound) fresh pea pods, cut into 1-inch pieces
1-1/2 cups chopped red peppers
2 cups chopped cucumber
1-1/2 cups crabmeat or 1 package (8 ounces) imitation crabmeat
1 cup mayonnaise
1 tablespoon sugar
1 teaspoon dill weed or 1 tablespoon chopped fresh dill
Sweet red pepper rings
Fresh dill sprigs
Directions
In a 2-1/2-qt. glass serving bowl, layer the lettuce, pea pods,
chopped peppers, cucumber and crab. Combine the mayonnaise, sugar and
dill; spread over crab. Cover and chill several hours or
overnight. Garnish with pepper rings and dill. Yield: 6 servings.
Nutrition Facts:Diabetic Exchanges: One serving (with light mayonnaise
and imitation crabmeat) equals 2 vegetable, 1 meat, 1 fat; also, 180
calories, 579 mg sodium, 16 mg cholesterol, 13 mg carbohydrate, 8 gm
protein, 11 gm fat.
Source: Taste of Home 2010
LAAB - GROUND BEEF
SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
This Thai mainstay has perfectly balanced flavor.
Yield 2-4 main course servings, 8 appetizers
Time 25 minutes to assemble, 20 minutes to cook
Total time: 45 minutes
INGREDIENTS
2 tablespoons Jasmine Rice (uncooked) or white rice
1 lb ground beef (ground pork or turkey may be substituted)
4 tablespoons lime juice, divided (about 3-4 limes)
1-2 tablespoons* Fish Sauce
1/2 cup thinly sliced shallots
2 teaspoons minced fresh ginger
4 scallions (green onions), chopped
1/4 cup chopped mint leaves, plus whole leaves for garnish
2 tablespoons chopped cilantro
2 tablespoons Garlic Chili Pepper Sauce
2 teaspoons light brown sugar
Lettuce leaves
*This is authentically a salty dish, so we suggest Fish Sauce beginners
start with one tablespoon and add more to taste.
TOOLS & EQUIPMENT
Spice grinder or blender
DIRECTIONS
1. Toast rice in a dry skillet (no oil) over medium-high heat. Cook
rice, shaking pan frequently until rice turns golden, about 8 minutes.
2. While rice is toasting, combine beef, 3 tablespoons of the lime
juice, Fish Sauce, shallots and ginger in a bowl.
3. When rice is golden, pour on plate to cool. In same skillet over
high heat, add beef mixture. Cook, breaking meat into small pieces,
about 5-7 minutes or until cooked through. Remove from heat.
4. Add remaining tablespoon of lime juice, scallions, mint, cilantro,
Garlic Chili Pepper Sauce and sugar to meat. Mix well.
5. Add cooled rice to spice grinder or blender, and grind into a sandy
powder. Add to meat mixture and mix well.
6. Spoon laab into a serving bowl lined with lettuce leaves, or serve
on individual leaves for a pretty presentation. Garnish with whole mint
leaves.
RED CURRY BEEF SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
This recipe is a spicier version of our Yam Nuea (Thai beef salad). The
addition of Red Curry adds flavors of lemon grass and ginger. It's a
great way to use leftover steak for a super salad.
Yield 4-6 servings
Time 20 minutes
INGREDIENTS
2 tablespoons Fish Sauce
1 tablespoon Red Curry Paste
1/4 cup fresh lime juice
1 tablespoon Garlic Chili Pepper Sauce
1 1/2 lbs grilled tenderloin steak, sliced thinly
1/2 English cucumber, unpeeled* and thinly sliced
1 small red onion, thinly sliced
3 scallions, sliced into thin rounds
4 cloves garlic, finely minced
3 tablespoons fresh chopped cilantro
Optional garnish: baby lettuce mix
*If using a regular cucumber, peel before slicing.
DIRECTIONS
1. Heat Fish Sauce with Red Curry (in a microwave or small saucepan)
until the curry is easily dissolved and smooth.
2. Add Red Curry mixture to a large bowl and combine with the lime
juice, and Garlic Chili Pepper Sauce. Mix well.
3. Add beef, cucumber, onion, scallions, garlic, and cilantro. Toss
together well.
4. Serve immediately or chill briefly. Serve as is or mound on a
platter of greens.
Note
Bag meat, dressing and vegetables separately, if traveling with this
salad. Toss together just before serving.
PAD THAI NOODLE SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Spice up your picnic with this cold salad and A Taste of Thai Pad Thai
Sauce.
Yield 10 cups
Time 20 minutes
INGREDIENTS
Pad Thai Dressing:
1-3.25 oz box Pad Thai Sauce
1/4 cup each: ketchup, honey, rice vinegar, vegetable oil
1 tablespoon soy sauce
1/2 tablespoon minced ginger
Salad ingredients:
1/2 - 16 oz box (8 oz) Rice Noodles
2 teaspoons oil
2 bell peppers (1 red, 1 yellow), sliced thinly
2 carrots, grated or chopped roughly
2 cups bean sprouts
1 bunch scallions, chopped
2 tablespoons fresh chopped cilantro
1/2 cup chopped peanuts
Optional: lime wedges
*Note: This recipe makes an intriguing vegetarian salad with its
contrast of flavors, as well as a spicy side dish with meat or seafood.
DIRECTIONS
1. In a bowl or food processor combine: Pad Thai Sauce, ketchup, honey,
vinegar, oil, soy sauce and ginger until well mixed. Set aside.
2. Boil Rice Noodles in salted water according to directions, stirring
occasionally. Test for texture: noodles are done when they are firm but
tender (al dente). Rinse noodles in cold water until cool and drain
well. Pour into a large bowl and toss with oil until all noodles are
lightly coated.
3. Add peppers, carrots, sprouts, scallions, cilantro and peanuts.
4. Add dressing to taste and toss well. Serve with lime wedges.
POMEGRANATE RICE
SALAD WITH TOASTED
PECANS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
2 medium shallots, chopped
2 tbsp oil
1 cup long grain white rice (Basmati rice)
1 tsp grated fresh ginger
1/4 cup toasted pecans - halved
1 cup pomegranate fruit - peeled and seeded
2 tbsp lemon juice
2 small green chilies - chopped
salt - to taste
1/2 tsp cayenne pepper (or garam masala powder) - adjust spice level to
your taste
2 tbsp shredded coconut
2 tbs freshly chopped cilantro
Method
If you want to toast the pecans at home, line a cookie sheet with
parchment paper. Preheat your oven to 350 degrees F, and melt about 1
tbs butter in a microwave. Coat the pecans with the melted butter, and
spread them on the cookie sheet. bake them for about 7-8 minutes, until
lightly browned and aromatic. Do not burn them.
Cook the Basmati rice as you would, in a rice cooker or on the stove,
taking care to not add too much water, so the grain remains whole,
instead of becoming mushy.
Take a pan and add oil to it. Add some cumin seeds, and as they sizzle,
add the chopped shallots and ginger. Cook until the shallots turn
tender, and lightly browned. Now add the toasted pecans and the
shredded coconut.
Next add the cooked rice, salt, green chilies, cayenne pepper (or garam
masala) and lemon juice, and mix well to evenly coat the rice. Add in
the pomegranate seeds. heat through for about 5 minutes, then turn off
the flame and let the rice soak in the flavors.
When ready to serve, garnish with the chopped fresh cilantro and serve
hot!
This is a very simple yet delicious recipe that will match any other
item on the Menu. Serve it with some Curry or as a side dish with your
Turkey and you'll instantly add flair to your dinner table
MIXED GREEN SALAD
WITH MANGOES &
CANDIED WALNUTS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Makes about 4 small servings
Ingredients
Candied Walnuts:
1/2 cup sugar
1 cup walnut pieces
Salad & Dressing:
1/3 cup fresh-squeezed orange juice
1/3 cup extra-virgin olive oil
1 tbsp cider vinegar
1/4 tsp salt
1/4 tsp freshly ground pepper
1 small bulb fennel (anise), stalks and leaves removed, bulb halved
lengthwise and thinly sliced crosswise
1 small red onion, halved and thinly sliced
10 oz mixed baby salad greens (about 12 cups)
6 small tangerines or clementines, peeled and sectioned
2 cups of firm ripe mangoes - diced into small pieces
1/2 cup pitted black olives
Method
For the Candied Walnuts, line a baking sheet with nonstick foil. Put
sugar and 2 tbs water in small saucepan. Swirl pan to moisten sugar
evenly. Bring to a simmer over medium heat and cook until sugar melts
and caramelizes to a rich amber-brown color, but do not let it burn.
Remove from heat, add walnuts and stir with a fork to coat nuts evenly.
Transfer the nuts to prepared baking sheet, separate them to form a
single layer and prevent sticking to one another. Then allow them to
cool until caramel hardens.
Whisk all the Dressing ingredients in a large bowl to blend. Add fennel
and red onion; let stand 15 minutes to soften slightly, as the flavors
permeate within. Add the bag of washed mixed greens. Top with the
clementine halves and the mango pieces, followed by the candied
walnuts. Toss gently to mix well. Transfer to 4 serving bowls or salad
plates.
Chef's Tips: The candied walnuts can be made in advance and stored in
an airtight container at room temperature for up to 4 days. The
dressing can also be made ahead of time and refrigerated until ready to
serve.
Source: http://www.funandfoodcafe.com/2010/05/summer-salad-mixed-greens-candied.html
WILTED SPINACH WITH
GARLIC
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
3 bunches fresh spinach
3 Tbs. olive oil
3 garlic cloves, minced
Coarse salt
Freshly ground black pepper
Thoroughly wash spinach in cold water to remove all grit. Remove thick
stems. In a large lidded pot add inch of water and spinach leaves.
Cover and steam until wilted, approximately 3-5 minutes. Remove the
spinach and squeeze out all remaining water. Heat olive oil in a
skillet, add garlic and saute gently. Add cooked spinach and toss with
garlic oil. Season with salt and pepper (if necessary). Serve
immediately or gently reheat at serving time.
COFFEE CHICKEN SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Sauce Ingredients:
1 cup chopped onions
¼ cup minced garlic
2 cups brewed coffee
3 slices bacon, diced
1 jalapeno pepper, finely chopped
1 tsp cumin
1 tablespoon chipotle chilies in adobo
¼ cup packed brown sugar
¾ cup red wine vinegar
1 cup ketchup
1 cup diced tomatoes
Salad Ingredients:
6 skinless, boneless chicken breasts
6 cups torn, mixed salad greens
2 medium tomatoes, chopped
1 ½ cup shredded cheese of your choice
1 small red bell pepper, cut into strips
1 can whole kernel corn, drained
½ cup canned black beans, rinsed and drained
2 green onions, thinly sliced
In a 4 qt pot, render bacon over medium heat. Add onion, garlic, and
jalapeno, sautéing until onion is translucent. Add remaining
ingredients, simmering slowly over low heat for 3 hours, until sauce
thickens. Brush both sides of chicken with sauce and grill until
thoroughly cooked.
Combine all other salad ingredients in a bowl and distribute evenly in
bowls or on plates. Cut chicken into thick strips and add to top of
salad. Drizzle with additional barbeque sauce and/or the salad dressing
of your choice.
WHITE BEAN AND TUNA
SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1 cup of chopped red onions or shallots
The zest and juice of 1 lemon or 2 limes (can sub a tablespoon or two
of cider vinegar)
2 five to six ounce cans of tuna packed in olive oil
2 15-ounce cans of cannellini or Great Northern white beans, rinsed and
drained
1/2 cup of chopped mint, parsley, or arugula
A few splashes of Tabasco sauce, or 1 minced Serrano chile or 1
teaspoon red chile flakes
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste
Method
1 Sprinkle some of the lemon juice over the chopped onions while you
prepare the other ingredients. This will take some of the oniony edge
off the onions.
2 Drain the oil from the tuna and put the tuna into a large bowl. Add
the beans to the tuna and gently stir to combine. Add the onions,
herbs, black pepper, lemon zest and lemon juice and mix to combine. Add
Tabasco or chile to taste. If the salad needs more acid, add a little
more lemon juice. If the salad seems a little dry, add a little bit of
olive oil. Add salt to taste.
3 Chill before serving. This salad will last several days in the
fridge, tightly covered.
Serves 4.
NICOISE SALAD
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Syracuse, NY
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Ingredients
Vinaigrette:
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Salad:
2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of
tuna
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4
pounds total), each potato scrubbed and quartered
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, leaves washed, dried,
and torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
2 Tbsp capers, rinsed and/or several anchovies (optional)
Method
*Marinate tuna steaks in a little olive oil for an hour. Heat a large
skillet on medium high heat, or place on a hot grill. Cook the steaks 2
to 3 minutes on each side until cooked through.
1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard
in medium bowl; season to taste with salt and pepper and set aside.
2 Bring potatoes and 4 quarts cold water to boil in a large pot. Add 1
tablespoon salt and cook until potatoes are tender, 5 to 8 minutes.
Transfer potatoes to a medium bowl with a slotted spoon (do not discard
boiling water). Toss warm potatoes with 1/4 cup vinaigrette; set aside.
3 While potatoes are cooking, toss lettuce with 1/4 cup vinaigrette in
large bowl until coated. Arrange bed of lettuce on a serving platter (I
used two serving platters, shown in the photos). Cut tuna into 1/2-inch
thick slices, coat with vinaigrette. Mound tuna in center of lettuce.
Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and
pepper to taste in bowl; arrange tomato-onion mixture on the lettuce
bed. Arrange reserved potatoes in a mound at edge of lettuce bed.
4 Return water to boil; add 1 tablespoon salt and green beans. Cook
until tender but crisp, 3 to 5 minutes. Drain beans, transfer to
reserved ice water, and let stand until just cool, about 30 seconds;
dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and
pepper to taste; arrange in a mound at edge of lettuce bed.
5 Arrange hard boiled eggs, olives, and anchovies (if using) in mounds
on the lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing,
sprinkle entire salad with capers (if using), and serve immediately.
Serves 6.
BAKED POTATO SALAD
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8 medium potatoes, sliced
½ pound sliced bacon
1 pound processed American cheese, sliced
½ onion, chopped
1 cup mayonnaise
salt and pepper to taste
¼ cup black olives, sliced
Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch
baking dish.
Put sliced potatoes into a large pot, and fill with enough water to
cover. Bring to a boil, and cook until tender but still firm, about 10
minutes. Drain, and set aside.
At the same time, place bacon in a large deep skillet. Cook over
medium-high heat until evenly browned. Remove to paper towels to drain.
In a large bowl, stir together the potatoes, cheese, onion, mayonnaise,
salt, and pepper. Spoon into prepared baking dish. Crumble bacon over
the top, and sprinkle with olives.
Bake for 1 hour in the preheated oven, until golden brown.
BULGUR SALAD
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Serves: 4-6
4 tablespoons olive oil, divided
1 cup bulgur
1 3/4 cups chicken broth
4 tablespoons cup olive oil, divided
1 cup bulgur
1 3/4 cups chicken broth
1/4 cup balsamic vinegar
1/2 cup fresh cilantro, finely chopped
1/2 cup fresh parsley, finely chopped Salt and pepper to taste
1 red bell pepper, cored, seeded, diced (about 3/4 cup)
1 yellow bell pepper, cored, seeded, diced (about 3/4 cup)
1 medium zucchini, diced (about 1 cup)
4 scallions, minced (include green tops) (about 2/3 cup)
2 large ripe tomatoes, peeled, seeded, diced (about 2 cups)
1 carrot, finely diced (about 1/2 cup)
3 radishes, finely chopped (about 1/4 cup)
1/4 pound feta cheese, crumbled
Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add
bulgur and stir until toasted, approximately 2 minutes. Add broth, and
bring to a boil over high heat. Reduce temperature to low and cover.
Cook for 10 minutes or until liquid is absorbed. Set aside to cool.
Fluff with a fork.
Meanwhile, mix the remaining 3 tablespoons oil, vinegar, cilantro,
parsley, salt, and pepper in a large bowl. Add the vegetables. Toss in
the bulgur. Season to taste with salt and pepper. Crumble feta cheese
over the top.
HAM SALAD
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Syracuse, NY
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Ingredients
2 cups finely diced ham
3 hard-boiled eggs, chopped
1/4 cup sweet pickle relish
1/4 cup mayonnaise
2 Tbs minced onion
2 Tbs minced celery
2 Tbs minced red bell pepper
1 Tbs chopped fresh parsley
2 Tsp Dijon mustard
1 Tbs lemon juice
A large pinch of cayenne (optional)
Salt and black pepper to taste
Method
Mix everything but the salt, pepper and cayenne in a large bowl. Taste
and add cayenne, salt and black pepper to taste. Serve chilled.
Serve straight, or mixed in with macaroni, or in a sandwich in a
hamburger bun, a Kaiser roll, regular bread, in a pita or as a wrap.
Good with lemonade on a hot day.
Makes enough for 3 to 4 sandwiches
TOMATO, ONION,
AVOCADO SALAD
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If you are making to bring to a potluck, slice the onions ahead, but
plan on cutting and assembling on site, right before serving. Do not
refrigerate the tomatoes or you will destroy their flavor and make
their texture mealy.
Ingredients
3-4 fresh large tomatoes, sliced
1/2 red onion, sliced
2 avocados, peeled and cut into bite-sized chunks
1/4 cup chopped fresh parsley
1 garlic clove, minced
2 teaspoons dried oregano
Red wine vinegar (a good, strong red wine vinegar)
Extra virgin olive oil (the best quality)
Salt
Freshly ground black pepper
Method
Place a layer of sliced tomatoes on a large serving platter. Arrange
the slivers of red onions and the chunks of avocado over the tomatoes.
Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar
and olive oil over the platter. Sprinkle with salt and freshly ground
black pepper.
Serve immediately. Do not refrigerate.
GREEN SALAD WITH
POSOLE AND CREAMY
CILANTRO-LIME VINAIGRETTE
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Syracuse, NY
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For the Creamy Cilantro-Lime Vinaigrette dressing:
1 can (about 15 ounces) cannellini beans, drained and rinsed
1/4 cup canned, diced green chilies
1/4 cup fresh lime juice
1/4 cup hot water
1/4 cup chopped cilantro
1 tablespoon olive oil
1 teaspoon hot pepper sauce
1 clove garlic, halved
Kosher salt, to taste
For the salad:
1 bag (9 ounces) romaine lettuce mix or 1 pound romaine lettuce,
cleaned of damaged leaves, cored, washed, and broken into bite-size
pieces
1 head (small) radicchio, cored and broken in bite-size pieces
36 grape tomatoes, halved
1 15-ounce can posole (whole hominy), drained and rinsed
1 cup shredded carrots
3 scallion (green onions), trimmed and sliced
1/3 cup canned, sliced ripe olives
To make the dressing purée all of the dressing ingredients in a blender
or food processor until smooth.
Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and
olives in a large salad bowl. Toss with the dressing and serve.
PINEAPPLE CHEESE
SALAD
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Syracuse, NY
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Makes: 9-12 servings
The pineapple cheese salad has been a favorite in our family for what
seems like a century. I remember my mother making this for all special
occasions. I made it for a neighborhood cookout one time, and the
neighbors across the street decided it was going to be their new
favorite dessert. Not too sweet, because the cheese cuts the sugary
taste.
1 (20-ounce) can chunk pineapple
1 pound marshmallows (cut large into 4 pieces or use miniatures)
1/2 pound cheese (County Line is best), shredded
2 eggs
2 tablespoons flour (or 1 heaping tablespoon cornstarch for clearer
sauce)
1/2 cup sugar
nuts, optional
Drain pineapple juice into saucepan. Bring to a boil. Meanwhile,
combine drained pineapple chunks, marshmallows, and shredded cheese in
a bowl. Beat the eggs, flour, and sugar together until smooth. Add to
the boiling juice. Return to a boil and cook, stirring, until thick.
Cool. When cooled, pour sauce over pineapple, marshmallow, and cheese
mixture. Stir well and cool. Nuts may be added if desired.
MANDARIN ORANGE
TOSSED SALAD
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Syracuse, NY
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Serves 6
Salad:
1/2 cup slivered almonds
3 T. sugar
1/2 head iceberg lettuce
1/2 head romaine or leafy lettuce (or try spinach)
1/2 sweet, red onion, sliced into rings
1 (11-oz) can mandarin oranges, drained
Dressing:
3 T. orange juice
3 T. vegetable oil (try olive)
2 T. vinegar
1 T. sugar or honey
1-2 t. poppy seeds, optional
1/4 t. salt
In frying pan, heat 3 T. sugar over med-low heat until melted (sugar
turns liquid). Sprinkle almonds into sugar and stir to coat (almonds
clump together). Pour onto a greased plate and let cool; separate. Tear
clean, dry greens into bite-sized pieces. Toss greens with sliced onion
rings (reserve some for garnish), drained oranges, and cooled,
separated candied almonds.
Shake dressing ingredients together until combined. When ready to
serve, pour dressing over.
PEA AND CRAB SALAD
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Syracuse, NY
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Yield 4 or more servings
Time 15 minutes
Ingredients
Salt and ground black pepper
1 1/2 cups shelled fresh peas (or use frozen)
1 medium onion, preferably white, finely chopped
1/2 red or yellow bell pepper, or a combination, minced
6 to 8 ounces fresh cooked crabmeat
3 tablespoons extra virgin olive oil, or to taste
Freshly squeezed lemon juice to taste
4 iceberg lettuce leaves or 16 endive leaves, washed and dried,
optional
Shredded basil or chopped parsley leaves for garnish
Method
1. Bring a small pot of water to a boil and salt it. Poach peas in
water until bright green, about 30 seconds, and remove with a slotted
spoon; drain and cool for a few minutes. If you would like a milder
flavor, poach onions for 15 seconds, and remove with a slotted spoon;
drain and cool for a few minutes.
2. In a bowl, combine peas, onion, bell pepper, crab, olive oil, lemon
juice and some salt and pepper; taste and adjust seasoning as
necessary. To serve, spoon into lettuce cups or on top of endive
leaves; garnish and serve.
Source: The New York Times
LOBSTER OR SHRIMP
SALAD WITH CORN AND
TOMATOES
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Syracuse, NY
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If you start with live lobsters, poach or steam them as you would
ordinarily, cool them quickly, then remove the meat from the shell. (If
you have the time, poach them for about four minutes, remove the meat
and sear it, just before serving, in some olive oil or butter, just
until hot.) You can poach, grill or sauté the shrimp: just make sure
the meat is warm or at room temperature before assembling the salad.
Ingredients
Extra virgin olive oil as needed
2 tablespoons chopped shallot or onion
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves
2 cups fresh corn kernels (about 4 ears corn)
Salt and freshly ground black pepper
4 medium tomatoes, cored and cut into eighths
Freshly squeezed lemon juice as needed
1 1/2 pounds cooked lobster meat or shrimp, cut into chunks, at room
temperature
1 teaspoon grated lemon zest
Chopped fresh parsley leaves or chives
Method
1. Put 2 tablespoons olive oil in a medium saucepan over medium-high
heat; a minute later, add shallot or onion and garlic; cook for a
minute, stirring occasionally, until soft. Add thyme and corn and cook,
stirring occasionally, for about 10 minutes, until corn begins to brown
and tastes cooked; season with salt and pepper.
2. Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil,
and salt and pepper; taste and adjust seasoning, adding more lemon
juice, olive oil, salt or pepper as needed.
3. Make a bed of corn on each of 4 plates, then top with a portion of
tomatoes and their juices, and lobster or shrimp. Sprinkle with a bit
more lemon juice and olive oil, the lemon zest and the parsley or
chives, and serve.
Source: The New York Times
GREEN MANGO SALAD
WITH SALTY-SWEET
GRILLED STEAK
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Syracuse, NY
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FOR THE STEAK
¼ cup soy sauce, preferably Kikkoman
2 teaspoons fish sauce
1 tablespoon sugar
1 pound flank or skirt steak
FOR THE SALAD
¼ cup fresh lime juice
2 garlic cloves, minced
2 teaspoons sugar
2 Thai bird or other red chilies, chopped, or 2 teaspoons sriracha
(Asian chili paste)
2 teaspoons soy sauce
1 teaspoon fish sauce
1 large or 2 small green mangoes (about 1½ pounds), peeled and thinly
sliced, available in Asian markets
2 tablespoons chopped cilantro
1/3 cup torn fresh basil leaves, preferably Asian basil
1 teaspoon finely grated lime zest
2 tablespoons roasted peanuts.
1. To make the steak: In a shallow dish, combine soy sauce, ¼ cup
water, fish sauce and sugar. Stir until sugar is dissolved. Add steak
and set aside to marinate for about 1 hour, turning occasionally.
2. To make the salad: In a small bowl, combine lime juice, garlic,
sugar, chilies, soy sauce and fish sauce.
3. Drain steak and pat dry. Grill over hot coals (or sear in a very hot
pan) until medium-rare, about 3 to 4 minutes a side, depending on
thickness. Let rest 5 minutes, slice thinly against the grain and
reserve.
4. While steak rests, finish the salad: combine mangoes, cilantro,
basil and lime zest in a mixing bowl. Add half the dressing and toss.
Add steak and peanuts and toss. Add more dressing to taste and serve.
Yield: 4 main course servings, 8 appetizer servings.
STRAWBERRY AND FETA
SALAD
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Syracuse, NY
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1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
In a skillet over medium-high heat, cook the almonds, stirring
frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic, honey,
Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and
vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce,
strawberries, and feta cheese. Cover with the dressing mixture, and
toss to serve.
APPLE PINEAPPLE SALAD
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Syracuse, NY
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1 can (20 ounces) unsweetened pineapple chunks
1/4 cup reduced-fat margarine
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons sugar
3 cups chopped unpeeled red apples
2 cups green grapes
2 teaspoon poppy seeds
3/4 cup chopped pecans, toasted
Drain pineapple juice into a saucepan. Add margarine and lemon juice;
cook over medium heat until margarine is melted. In a small bowl,
combine cornstarch and water until smooth; stir into juice mixture.
Bring to a boil; boil and stir for 2 minutes.
Reduce heat; add sweetener. Cool to room temperature, about 30 minutes.
In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add
the dressing; toss to coat Cover and chill for at least 1 hour. Just
before serving, gently toss in pecans. Makes 16 servings.
BROCCOLI RAISIN SALAD
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Syracuse, NY
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4 cups fresh broccoli florets (1 medium bunch)
3/4 cup golden raisins
1 small red onion, chopped
1/2 cup mayonnaise or salad dressing
1 tablespoon white vinegar
2 teaspoons sugar
3 bacon strips, cooked and crumbled
In a large bowl, combine the broccoli, raisins and onion. in a small
bowl, combine the mayonnaise, vinegar and sugar.
Pour over broccoli mixture; toss to coat. Sprinkle with bacon.
Refrigerate for at least 2 hours before serving. Makes 6 servings.
TANGY BACON SALAD
DRESSING
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Syracuse, NY
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3/4 cup sugar
1/3 cup white vinegar
1/3 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup vegetable oil
8 bacon strips, cooked and crumbled
1 small onion, finely chopped
In a small bowl, whisk together the sugar, vinegar, ketchup and
Worcestershire sauce. Gradually whisk in the oil in a steady stream.
Stir in bacon and onion. Store in the refrigerator. Makes about 2 cups.
DELICIOUS LAYERED
SALAD
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1 medium head iceberg lettuce, torn
1 medium head cauliflower, cut into florets
1 medium red onion, sliced and separated into rings
1 package (10 ounces) frozen peas, thawed
1/2 cup crumbled cooked bacon
1 cup mayonnaise
1/4 cup sugar
In a large glass salad bowl, layer the lettuce, cauliflower, onion,
peas and bacon. Combine the mayonnaise and sugar; spoon over salad.
Cover and refrigerate for 2 hours or overnight. Toss just before
serving. Makes 10-14 servings.
FRENCH SALAD DRESSING
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Syracuse, NY
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1 can tomato soup
1 1/2 cup Wesson oil
3/4 cup vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon grated onion
Mix all ingredients together and shake well. Add dash of Worcestershire
sauce, paprika and dry mustard.
RUSSIAN SALAD
DRESSING
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Syracuse, NY
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1/2 cup mayonnaise
1 hard cooked egg, chopped
2 tablespoons chili sauce
2 tablespoons minced green pepper
Combine all ingredients and chill before serving. Makes 1 cup.
SESAME SALAD DRESSING
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Syracuse, NY
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1/4 cup sesame seeds
3/4 cup oil
1/4 cup cider vinegar
1/2 cup honey
1/4 cup Dijon mustard
2 small cloves garlic, minced
1 teaspoon. black pepper
Combine together and use over spinach and mushroom salad.
THOUSAND ISLAND
SALAD DRESSING
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Syracuse, NY
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1 cup mayonnaise
2 hard-boiled eggs, chopped
2 tablespoons celery, chopped
1 teaspoon paprika
1/2 cup chili sauce
2 tablespoons green pepper, chopped
1 1/2 teaspoon. finely chopped onion
1/2 teaspoon salt
1/4 cup stuffed green olives, chopped
Combine all ingredients. Mix well. Makes 1 1/2 cups.
ALMOND MANDARIN SALAD
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Syracuse, NY
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1/2 cup sliced almonds
1 tablespoon sugar
Dressing
1/4 cup vegetable oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon grated orange peel
Salad
8 cups torn mixed salad greens
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, chopped
1/4 cup chopped green onions
In a small skillet, heat the almonds and sugar over low heat. Cook and
stir until almonds are coated with sugar glaze; remove and cool.
In a jar with a tight-fitting lid, combine the dressing ingredients;
shake well. In a bowl, combine lettuce, oranges, celery and onions. Add
dressing and almonds; toss to coat. Makes 10-12 servings.
BACON-SWISS TOSSED
SALAD
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Syracuse, NY
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1/2 cup mayonnaise
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups mixed salad greens
1 medium red onion, sliced
1 package (10 ounces) frozen peas, thawed
8 ounces sliced Swiss cheese, julienned
1 pound bacon, cooked and crumbled
In a small bowl, combine mayonnaise, sugar, salt and pepper. In a large
salad bowl, layer a third of the greens and a third of the mayonnaise
mixture, onion, peas and cheese.
Repeat the layers twice. Cover and refrigerate for at least 2 hours.
Just before serving, add the bacon and toss. Makes 6-8 servings
CHICKEN CAESAR SALAD
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2 cups cooked chicken strips
2 anchovy fillets, finely chopped, optional
1/2 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 large bunch romaine lettuce, torn
1 small red onion, sliced into rings
1 carrot, julienned
In a large bowl, combine the first eight ingredients. Just before
serving, stir in lettuce, onion and carrot; toss to coat. Makes 4
servings.
SIX-LAYER GELATIN
SALAD
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2 packages (3 ounces each) lime gelatin
4-1/2 cups boiling water, divided
4-1/2 cups cold water, divided
1 cup whipping cream
3 tablespoons confectioners' sugar
2 packages (3 ounces each) orange gelatin
1 can (8 ounces) crushed pineapple, drained
1 package (3 ounces) strawberry gelatin
2 medium firm bananas, thinly sliced
In a bowl, dissolve one package of lime gelatin in 3/4 cup boiling
water; stir in 3/4 cup cold water. Refrigerate until slightly
thickened. In a small mixing bowl, beat cream until slightly thickened.
Add sugar; beat until soft peaks form. Fold in a third of the whipped
cream into the lime gelatin. Spoon into a 4-qt. bowl. Refrigerate until
firm. Refrigerate remaining whipped cream
In a bowl, dissolve one package of orange gelatin in 3/4 cup boiling
water; stir in 3/4 cup cold water. Refrigerate until slightly
thickened. Fold in mandarin oranges. Spoon over creamy lime layer.
Refrigerate until firm.
In a bowl, dissolve lemon gelatin in 3/4 cup boiling water; stir in 3/4
cup cold water. Refrigerate until slightly thickened. Fold in a third
of the whipped cream. spoon over orange layer. Refrigerate until firm.
In a bowl, dissolve remaining package of lime gelatin in 3/4 cup
boiling water; stir in 3/4 cup cold water. Refrigerate until slightly
thickened. Fold in pineapple. Spoon over creamy lemon layer.
Refrigerate until firm.
In a bowl, dissolve remaining package of orange gelatin in 3/4 cup
boiling water; stir in 3/4 cup cold water. Refrigerate until slightly
thickened. Fold in remaining whipped cream. Spoon over lime layer.
Refrigerate until firm.
In a bowl, dissolve strawberry gelatin in remaining boiling water; stir
in remaining cold water. Refrigerate until slightly thickened. Fold in
bananas. Spoon over creamy orange layer. Refrigerate overnight. Makes
16-20 servings.
TUSCAN WHITE BEAN
ITALIAN SALAD
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3 (19-ounce) cans cannellini (white kidney beans), rinsed and drained
1/2 cup diced red onion
2 tomatoes, seeded and diced
1 tablespoon fresh minced rosemary or 1 teaspoon dried
6 sun-dried tomatoes, packed in oil, minced
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1 cup coarsely chopped fresh parsley
1/2 teaspoon salt and pepper to taste
1 cup T. Marzetti Three cheese Italian Dressing
1. In a large bowl, combine all ingredients with three cheese Italian
dressing. Toss well and serve. Store remaining portion covered in
refrigerator.
Makes 6 to 8 servings.
THAI CHICKEN SALAD
WITH FIGS
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6 tablespoons fresh lime juice
1/4 cup honey
3 teaspoon light soy sauce
1/4 teaspoon red pepper flakes, crushed
2 teaspoon fresh gingerroot, very finely minced
2 cups shredded, cooked chicken
1 cup California dried figs, stems removed, and cut lengthwise into
eighths
2 green onions, thinly sliced
1/4 cup chopped fresh mint
1/2 small cantaloupe; seeded, pared and cut in julienne strips (2 cups)
1 sweet, red pepper; ribs and seeds removed, cut in julienne strips (1
1/2 cups)
1 small cucumber; peeled, seeded, and cut in julienne strips (2 cups)
Assorted mixed salad greens
Mint sprigs for garnish
1. Combine lime juice, honey, soy sauce, pepper flakes and gingerroot
in medium bowl; mix well. Add chicken, figs, onions and mint; toss to
coat evenly. Cover and refrigerate for one hour. Stir occasionally.
2. When ready to serve, combine cantaloupe, pepper strips and cucumber
with marinated chicken and toss gently but thoroughly. Line serving
bowl or salad plates with greens and arrange mixture in center. Garnish
with mint sprigs if desired.
Makes 6 servings.
Nutritional information per serving: Calories 242; Fat 4 grams; Protein
16 gram; Carbohydrates 40 grams; Dietary Fiber 4 grams; Calories from
fat 13%; Sodium 150 mg; Cholesterol 39 mg.
MEDITERRANEAN PASTA
SALAD
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Leftovers from Peppered Pork Roast combine with this Greek-flavored
pasta salad. Serve with sesame seed dinner rolls for a simple supper or
lunch.
3/4 pound cooked Peppered Pork Roast cut into thin strips
12 ounces penne or ziti pasta, cooked and drained
1 small cucumber, diced
6 ounces crumbled feta cheese
1 cup cherry tomatoes, halved
1/2 cup chopped fresh mint leaves
1/2 cup Greek vinaigrette dressing
1. In large bowl, gently toss all ingredients with dressing. Serve on
shallow salad bowls or dinner plates.
Makes 4 servings.
CRAB SALAD WITH
CHILES AND CILANTRO
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Sour cream, diced Chiles and sweet crabmeat combine to make a succulent
presentation dressed with chopped onion, fresh cilantro and lime juice.
1 cup sour cream
1/2 cup diced green Chiles
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon salt
1 pound fresh or chopped imitation crabmeat
1. Combine sour cream, Chiles, onion, cilantro, lime juice and salt in
medium bowl; add crab. Toss to coat well. Cover; refrigerate for at
least 1 hour. Serve with crackers or chips or use as a topping for
salads or tostadas.
Makes 4 servings.
HORIATIKI SALATA:
GREEK SALAD
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With JP
In Greek: pronounced haw-ree-AH-tee-kee sah-LAH-tah
On the menu in every Greek restaurant and many non-Greek restaurants as
well, this salad has many individual variations, but here are the
basics to work from. This is the traditional version that does not
include lettuce.
Note: Many cooks peel the tomatoes if the skins are tough; it's a
personal call.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
4-5 large, ripe, tomatoes
1 large red onion
1 cucumber
1 green bell pepper
1/4 pound (113.5g) of Greek feta cheese, sliced or crumbled
dried Greek oregano (rigani)
sea salt
top quality extra virgin olive oil
1 dozen Greek olives (Kalamata, green Cretan olives, etc.)
pickled pepperoncini hot peppers (garnish)
1 tablespoon of water (optional)
Preparation: Wash and dry the tomatoes, cucumber, and green pepper.
Clean off the outer skin from the onion, wash, and dry. Cut the
tomatoes into bite-sized irregularly shaped chunks, removing the core.
Salt lightly. Slice the cucumber into 1/4-inch slices, cutting slices
in half (whether or not you peel the cucumber is a personal choice).
Salt lightly. Slice the pepper into rings, removing the stem and seeds.
Salt lightly. Slice the onion into thin rings. Combine the tomatoes,
cucumbers, green pepper and onion in a large salad bowl. Sprinkle with
oregano, pour olive oil over the salad, and toss. Just before serving,
place the feta on top of the salad, either as a slice or crumbled (as
in photo), and toss in some olives. Sprinkle the cheese with oregano
(and pepper if desired), mix the oil and water and drizzle over the
top, and serve, garnished with hot peppers.
Yield: Serves 4-6
Additional ingredients Anchovies: if you like this salty fish, add a
couple to the salad before tossing. Capers: toss in a few if you like
them.
AFTER-THE-HOLIDAYS
SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
4 Servings
Prep: 10 min. + chilling
Ingredients
2 cups diced cooked turkey
1 cup pineapple chunks, well drained
1 cup diced celery
1/2 cup sliced green onions
1/4 cup dry roasted peanuts
1 cup seedless green grapes
2/3 cup mayonnaise
2 tablespoons chutney
1 tablespoon lime juice
1/2 teaspoon curry powder
1/4 teaspoon salt
Lettuce leaves, optional
Directions
* In a bowl, toss first six ingredients. In a small bowl, combine all
remaining ingredients except lettuce. Pour over turkey mixture and mix
gently. Chill. Serve on a bed of lettuce if desired. Yield: 4 servings.
Nutrition Facts: 1 serving (1 cup) equals 528 calories, 38 g fat (6 g
saturated fat), 67 mg cholesterol, 501 mg sodium, 25 g carbohydrate, 3
g fiber, 24 g protein.
STRAWBERRY CHICKEN
SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
4 ServingsPrep/Total Time: 15 min.
Ingredients
5 cups spring mix salad greens
2 cups cubed cooked chicken
1-1/4 cups sliced fresh strawberries
2 medium kiwifruit, peeled and chopped
1 large apple, chopped
1/4 cup crumbled blue cheese
1/3 cup poppy seed salad dressing
Directions
In a large bowl, combine the first six ingredients. Drizzle with
dressing; toss to coat. Serve immediately. Yield: 4 servings.
Nutrition Facts: 1 serving (1-3/4 cups) equals 344 calories, 16 g fat
(4 g saturated fat), 75 mg cholesterol, 331 mg sodium, 25 g
carbohydrate, 5 g fiber, 24 g protein.
Source: Taste of Home 2010
HOLIDAY CHICKEN SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste
In a medium bowl, mix together mayonnaise with paprika and seasoned
salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts.
Add chopped chicken, and mix well. Season with black pepper to taste.
Chill 1 hour before serving.
TOMATO BREAD SALAD
WITH BURRATA AND
NDUJA
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves 4
8 Slices Day Old Crusty Italian Bread
1 (3 Ounce) Jar Nduja (Optional)
5 Cups Ripe Cherry Tomatoes, Halved
1/2 Cup Drained Pickled Caper Berries
1 Medium Sweet Onion Thinly Sliced
1 Large Ball Burrata Cheese (Or Substitute Mozzarella)
1/4 Cup Fresh Small Basil Leaves (Or Same Amount Finely Sliced Large
Leaves)
Extra Virgin Olive Oil
Red Wine Vinegar
Salt & Pepper
Finishing Condiments:
Extra Virgin Olive Oil
Aged Balsamic Vinegar
Preheat your broiler, and brown both sides of the bread slices until
they are lightly browned. Spread one side of each bread slice with 1 to
1/2 tablespoons nduja spread if using. Arrange two bread slices on each
of four plates. In a bowl toss together the tomatoes, onions, caper
berries, and basil leaves. Dress with about three tablespoons of olive
oil and a tablespoon of red wine vinegar. Season with salt and pepper
and lightly toss. Arrange the tomato mixture over the bread slices
equally on each of the plates. Drizzle with any remaining dressing left
in the bowl. Divide the cheese into four pieces and slice thinly.
Arrange the cheese on top of the tomatoes. Drizzle each plate with a
little additional extra virgin olive oil, and some aged balsamic
vinegar. Serve immediately.
Source: Deborah Mele
MIXED BEET SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves 6 to 8
2 Pounds Small Beets (I Used a Mix Of Golden And Red Beets, But All Red
Beets Would Be Just Fine)
1/2 Cup Finely Diced Red Onion
1/4 Cup Extra Virgin Olive Oil
3 Tablespoons White Balsamic Vinegar
1/2 Teaspoon Dijon Mustard
1/2 Teaspoon Honey
1/4 Cup Chopped Fresh Mint
Sea Salt & Cracked Black Pepper
Preheat the oven to 400 degrees F. Place the beets in a large casserole
dish and either cover with a lid or with aluminum foil. Roast the beets
until fork tender, about 1 1/2 hours. Allow to cool.
Peel the beets and cut into 1/2 inch cubes. Place the beets in a bowl.
Mix together the remaining ingredients and then pour these over the
beets. Toss to coat evenly and serve.
Source: Deborah Mele
MARTIN'S FAVORITE
SALAD
~Shared by Mary H.,
Montreal, Canada
1/2 Chinese cabbage
1 cup grated cheese
1/2 cup raw sunflower seeds
1/2 teaspoon curry powder
a few shakes soy sauce
2 tablespoons vinegar
1/4 teaspoon salt
2 cloves garlic, minced
3/4 cup olive oil
Slice cabbage into quarters and then cut into thin strips
crosswise. Mix cabbage with grated cheese.
Fry sunflower seed in 1 teaspoon olive oil with curry powder.
When seeds are golden, turn off heat and add soy sauce. Add seeds
to cabbage mixture.
In small jar, place remaining ingredients and shake. This is the
dressing. Pour as much dressing on as you want. The salad
becomes a little brown from the soy sauce, but don't let this
discourage you. It is still yummy. Serves 4.
QUICK AND EASY SALAD
~Shared by Carol,
Tupper Lake, NY
In memory of my friend, Linda, who died of cancer 18 months ago.
1/2 pint heavy cream, whipped
a large can of crushed pineapple, with the juice
a bag of miniature marshmallows
THE NIGHT BEFORE: stir ingredients together.
Chill overnight. The next day, before serving, stir again.
JUDY'S CORN SALAD
~Shared by Judy,
Cocoa, FL
3 15 oz. cans of corn, drained
1/2 to 1 cup of chopped olives, drained
1 cucumber, de-seeded, sliced
1/2 green pepper diced
3 or 4 boiled eggs, chopped
1 cup oil, I use canola
2 to 4 tablespoons cider vinegar
1 tablespoon spicy brown mustard
Just mix it all together. Use the vinegar to your taste, start
with 2 tab. and then add more. You can use any amounts of the different
veggies in it but this is my standard one I use. Better after it
marinates a couple of hours. We all love it. It was my French friends
recipe and I have made it for years.
JUDY'S PIZZA SALAD
~Shared by Judy,
Cocoa, FL
1 lb. spiral macaroni, cooked
1 eight oz. bottle zesty Italian dressing
1/2 bottle of Salad Supreme (that you sprinkle on salads)
1 small green pepper cut into small squares
3 green onions, sliced small
2 1/2 inches of pepperoni, sliced and cut into small squares
4 oz. mozzarella cheese cut into small squares
1 15 oz. can garbanzo beans drained and rinsed
Mix all together and marinate for at least 2 hours.
CUCUMBER RELISH SALAD
~Shared by Larry
Holmes, Toronto,
Canada
2 medium cucumbers
1 ½ tablespoons sugar
1 ½ tablespoons cider vinegar
½ teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
1 tablespoon minced fresh parsley
Slice cucumbers paper thin. Sprinkle slices with sugar, vinegars, salt
and pepper. Marinate for 20 minutes, drain off liquid, and toss
lightly with sour cream. Top with minced parsley.
Makes 4 servings.
BAVARIAN POTATO SALAD
~Shared by Larry
Holmes, Toronto,
Canada
4 cups potatoes, peeled and sliced ¼-inch thick
2 cups chicken broth
½ teaspoon salt
1/4 cup vegetable oil
½ cup chopped onion
½ teaspoon sugar
2 tablespoons lemon juice
Pepper, as desired
Boil potatoes in broth with ¼ teaspoon salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 teaspoon salt and the sugar in lemon juice.
Pour over potatoes. Marinate salad 1 to 2 hours before
serving. Serve at room temperature.
Makes 4 to 6 servings
POTATO SALAD WITH
BEER DRESSING
~Shared by Larry
Holmes, Toronto,
Canada
6 medium potatoes
4 slices bacon
1 tablespoon chopped onion
1 stalk celery, chopped
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
½ teaspoon dry mustard
1 tablespoon sugar
1 cup beer
½ teaspoon Tabasco sauce
2 tablespoons chopped fresh parsley
Boil potatoes in medium saucepan until just tender. Peel and
slice. Fry bacon until crisp. Break into small pieces and
mix with onion, celery and salt; set aside. Stir melted
butter and flour in a small saucepan until blended. Add mustard
and sugar. Slowly stir in beer and Tabasco sauce.
Bring to boil, stirring constantly. Pour over potato mixture.
Sprinkle with parsley, Toss lightly and let stand 1 hour.
Add bacon mixture; toss gently.
Makes 4 servings.
COLD POTATO SALAD
~Shared by Larry
Holmes, Toronto,
Canada
6 large potatoes, peeled and quartered
Boiling water
½ teaspoon salt
¼ cup oil
1 medium onion, minced
3 tablespoons vinegar
½ teaspoon prepared mustard
1 teaspoons sugar
2 teaspoons dillseed
In medium saucepan cook potatoes in boiling salted water until
tender. Drain, reserving ¼ cup of potato water. Dice
potatoes. Add oil and minced onion; toss gently. In a
small saucepan bring the ¼ cup potato water to a boil. Pout over
potatoes and onion. Keep at room temperature for 2 to 3 hours.
Stir in vinegar, mustard, sugar and dillseed. Potato salad will
be creamy. Serve at room temperature.
Makes 6 servings.
HOT POTATO SALAD
~Shared by Larry
Holmes, Toronto,
Canada
3 medium potatoes, boiled in skins
3 slices bacon
¼ cup chopped onion
1 tablespoon flour
2 teaspoons sugar
¼ teaspoon salt
¼ teaspoon celery seeds
½ cup water
2 ½ tablespoons vinegar
Peel potatoes and slice thin. Sauté bacon slowly in a frypan,
drain on paper towels. Sauté onion in bacon fat until golden
brown. Blend in flour, sugar, salt, celery seeds and pepper. Cook
over low heat, stirring until smooth and bubbly. Remove from
heat. Stir in water and vinegar. Heat to boiling, stirring
constantly. Boil for one minute. Carefully stir in the
potatoes and crumbled bacon bits. Remove from heat, cover, and
let
stand until ready to serve.
Makes 4 servings.
MACARONI SALAD WITH
SALAMI
~Shared by Larry
Holmes, Toronto,
Canada
1 cup cooked tubetti or other short macaroni
½ cup chopped green pepper
¼ cup chopped parsley
½ cup cooked frozen peas, drained (undercooked slightly to retain
shape)
½ cup salami strips
2 sweet pickles, finely chopped
Salad Dressing:
½ cup mayonnaise or salad dressing
3 tablespoon milk
1 tablespoon lemon juice
Salt, pepper, and cayenne
Garnish:
2 hard-cooked eggs, peeled, quartered
2 medium tomatoes, peeled, quartered
2 tablespoon chopped parsley
In mixing bowl, lightly combine tubetti, pepper, celery, peas, salami
and pickles. Combine mayonnaise, milk and lemon juice in a
small bowl. Season to taste with salt, pepper and
cayenne. Pour over salad; mix gently. Place in
serving bowl; chill well.
Serves 6.
MIXED SEAFOOD SALAD
~Shared by Larry
Holmes, Toronto,
Canada
2 dozen mussels
2 dozen small clams
3 tablespoons olive oil
2 pounds small squid
½ cup white wine
1 ¼ pounds medium shrimp
Dressing:
4 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoons Dijon mustard
Salt
Freshly ground pepper
2 tablespoons finely chopped parsley
Lettuces
Lemon wedges
Scrub mussels and clams well under cold running water. Heat 3
tablespoons olive oil in large skillet with tight fitting lid.
Add mussels and clams; cover. Cook over medium-high heat,
shaking pan occasionally, until shellfish open (approximately 10
minutes). Remove clams and mussels from shells; cool.
Reserve juice; strain through sieve lined with cheesecloth,
to remove sand.
Wash squid; remove tentacles. Remove heat, chitinous pen,
and viscera; wash mantle well. In large saucepan combine
reserved juices from shellfish and white wine. Bring to boil over
moderate heat. Add squid bodies and tentacles; cover.
Simmer 20 minutes. Add shrimp; cook 5 minuets. (Squid
should be tender and shrimp cooked through and pink.) Drain
well. Shell shrimp; slice squid bodies into thin
rings. In large bowl combine clams, mussels, squid and shrimp.
For dressing, combine oil, lemon juice, mustard, salt and
pepper. Pour dressing over seafood, mix well. Spindle with
parsley. Marinate in refrigerator 2 hours. Serve on
beds of lettuce; garnish with lemon wedges.
Provides 4 servings.
VELVETY EGG SALAD
~Shared by Larry
Holmes, Toronto,
Canada
1 envelope unflavored gelatin
¼ cup dry white wine
1 cup boiling chicken broth
1 cup rich mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons minced green onion (including top)
1 tablespoon minced parsley
¼ teaspoon Tabasco sauce
12 hard-cooked eggs, grated
Salt and freshly ground white pepper to taste
2 (2-ounce) jars black lumpfish caviar
Melba toast rounds or thin-sliced bread
Lightly grease a flat-topped, 6-cup gelatin mold and set aside.
In a medium bowl, stir gelatin into wine; set aside until all liquid is
absorbed and gelatin feels spongy to the touch. Add boiling
broth and stir until gelatin is completely dissolved. Add
mayonnaise, lemon juice, green onion, parsley and Tabasco sauce.
Gently stir in eggs, then add salt and white pepper. Pour into
prepared mold and refrigerate until set (about 8 hours). Unmold onto a
serving platter. Place caviar in a fine strainer; rinse
several times with ice-cold water. Drain well; spread over
top of salad. Accompany with Melba toasts or rye bread.
Makes 6 to 8 servings.
APPLE & FENNEL
SALAD WITH CELERY
SEED DRESSING
~Shared by Larry
Holmes, Toronto,
Canada
1 (10-ounce) package fresh spinach
1 small head fennel, thinly sliced, feathery tops reserved
3 medium apples, (about 1 ¼ pounds) cored, thinly sliced
1 small red onion, halved lengthwise, thinly sliced
Celery Seed Dressing:
½ cup sugar
½ teaspoon dry mustard
½ teaspoon salt
¼ cup raspberry-flavored vinegar
1 ½ teaspoons pureed onion
½ cup vegetable oil
1 ½ teaspoons celery seed
Celery Seed Dressing:
Combine sugar, mustard, salt, vinegar and pureed onion in a food
processor fitted with the steel blade. Process until
smooth. With machine running, pour oil through feed tube in a
slow, stead stream. Add celery seeds and process just until
blended. Place dressing in a jar with tight-fitting lid and
refrigerate until ready to use.
Thoroughly wash spinach and remove fibrous stems and midribs; dry
leaves well and place in a salad bowl. Add fennel, apples and
onion; drizzle with desired amount of dressing and toss well. Garnish
with reserved fennel tops.
Makes 6 to 8 servings.
CHICKEN SALAD
VERONIQUE WITH ALMONDS
~Shared by Larry
Holmes, Toronto,
Canada
4 chicken breast halves
1 small onion, coarsely chopped
2 teaspoons whole black peppercorns
4 green anions (including tops) chopped
2 hard-cooked eggs, chopped
2 small celery stalks, finely chopped
1 cup seedless green grapes, halved
½ cup toasted sliced almonds
2/3 cup rich mayonnaise
¼ cup sour cream
1 teaspoon Dijon-style mustard
2 tablespoons whipping cream
1/8 teaspoon curry powder
¼ teaspoon freshly ground black pepper
Salt to taste
Red-leaf lettuce leaves
Tomato wedges
In a 4- to 5-quart saucepan, combine chicken, onion and
peppercorns. Cover with water and bring to a boil, then reduce
heat, cover and simmer until chicken is tender (25 to 30
minutes). Set aside to cool in cooking broth. When chicken
is cool, drain, then remove and discard skin and bones. Cut meat
into bite-size pieces and place in a medium bowl. Mix in
mayonnaise, eggs, celery, grapes and almonds. Set aside. In
a small bowl, combine mayonnaise, sour cream, mustard, whipping
cream, curry powder, pepper and salt. Whisk to blend. Fold
dressing into chicken mixture, cover and refrigerate until ready to
serve. Serve on lettuce leaves, garnished with tomato wedges.
Makes 4 to 6 servings.
CHARLESTON GREEN
SALAD WITH BENNE SEEDS
~Shared by Larry
Holmes, Toronto,
Canada
1 small head romaine lettuce
2/3 cup sliced pimento-stuffed green olives
¼ cup sesame seeds
Dressing, recipe follows
Dressing:
¼ cup white wine vinegar
1 tablespoons rich mayonnaise
¼ cup whipping cream
1 egg
2 teaspoons paprika
3 medium garlic cloves, peeled
¼ teaspoon sugar
¼ teaspoon freshly ground black pepper
½ teaspoon salt
1 cup good-quality olive oil
Remove and discard fibrous mid ribs from lettuce leaves. Tear
leaves into bite-size pieces and place in a large salad bowl. Add
olives and sesame seeds; refrigerate until ready to serve.
Prepare dressing. To serve, drizzle desired amount of dressing
over salad and toss to coat all greens well.
Dressing: Combine all ingredients except oil in a food processor fitted
with the steel blade and process until smooth. With machine
running, pour oil through feed tube in a slow steady stream.
Cover tightly and refrigerate until ready to use.
Makes 6 to 8 servings
GREEK SALAD
~Shared by Luanne,
FL
This salad is a great combination of flavors, chilling overnight really
makes a big difference.
I prefer using the large greek olives instead of the black, but a combo
of them works well also.
1 head cauliflower, chopped
1 bunch broccoli, chopped
1 pint cherry tomatoes
1 (6 ounce) can small pitted black olives, drained
1 (6 ounce) package tomato and basil feta cheese
1 (16 ounce) bottle zesty Italian salad dressing
In a large bowl, combine the cauliflower, broccoli, cherry tomatoes,
olives and cheese. Add enough dressing to coat, toss and refrigerate
overnight.
Makes 8 servings
SPINACH SALAD
~Shared by Luanne,
FL
1/2 cup white sugar
1/2 cup white vinegar
1 cup vegetable oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
1 small onion, chopped
5 slices bacon
3 hard boiled eggs
1 pound fresh spinach - rinsed, dried and torn into bite size pieces
1 (4 ounce) can sliced water chestnuts, drained (optional)
DIRECTIONS
In a blender or food processor, combine sugar, vinegar, oil,
Worcestershire sauce, ketchup and onion, and process until smooth. Set
aside.
Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Drain, crumble and set aside.
In a large bowl, toss together the spinach, water chestnuts, bacon and
eggs.
Serve with the dressing.
** I have used the Hormal bacon bits and they work well. I buy
the spinach ready to go in the bag. All washed and dried. Makes life
easier.
BROCCOLI NOODLE
SALAD AND ASIAN PEANUT
DRESSING
~Shared by Luanne,
FL
Ok, this does take a little time, but it is worth the effort. If you
add a package of the cooked chicken to it, you have a great supper.
1 pound dry noodles
1/2 cup plus 1 tablespoon Oil
1/2 cup creamy Peanut Butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon granulated sugar
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination of
bell peppers
1 -2 tablespoons minced garlic
1 pound broccoli florets
Cook noodles or pasta, drain well. Put in a large bowl and toss with 1
tablespoon canola oil.. Set aside. Whisk peanut butter, orange juice,
lemon juice, soy sauce and sugar in a medium bowl, until blended. Heat
1/2 cup canola oil in a large, deep-sided skillet over medium heat. Add
chopped pepper, chopped onion, and minced garlic. Cook about 1 minute.
Add broccoli florets and stir. Add the Asian Citrus Peanut Sauce and
stir. Continue to cook, stirring often, until the broccoli is
crisp-tender. Toss with the pasta. Serve at room temperature.
*** The sauce sure livens up rice and goes good with pork chops.
PINA COLADA SALAD
~Shared by Luanne,
FL
1 (20 oz) can crushed pineapple in juice
1 (3 oz) package instant coconut cream pudding mix
1/2 cup flaked coconut
1 (8 oz) container Cool Whip
3 oz. cream cheese
1/3 cup white sugar
Mix 1 20 oz. can crushed pineapple with juice, 1 small, 3 oz. instant
cream of coconut pudding, 1/2 cup flaked coconut. Fold in 8 oz. Cool
Whip.
Cream together: 1- 3oz. cream cheese and 1/3 cup white sugar in
separate bowl. Then fold into other mixture then chill.
** One year I used a litle red food coloring for Christmas.
MANDARIN ORANGE
JELLO SALAD
~Shared by Luanne,
FL
This is a very good salad/dessert. My family likes it and it is easy.
If you buy sugar and fat-free jello , pudding and Cool Whip it can be
very healthy.
1 box orange Jello
1 box tapioca pudding
1 box vanilla instant pudding
3 cups water
In a pan and bring water to a boil. Whisk in the pudding and jello and
boil for 2 minutes, stirring constantly. Cool completely!!!!
Add: 1 can mandarin oranges, 1 can crushed pineapple and 1 (8 oz.)
container Cool Whip.
Let set up at least 2 hours.
We also added mini marshmallows to this and it is great.
REINA PEPEADA
(Chicken Salad with Creamy Avocado)
~Shared by Linda
H., Rosharon, TX
Vegetable oil
¼ cup of diced onions
1 clove garlic, diced
4 white chicken breasts
2 Avocados, pitted and skin removed
1 red onion, chopped
2 Tbsp mayonnaise
1 tsp Tabasco sauce
Salt
Pepper
Cilantro, coarsely chopped as garnish
In a sauté pan, warm the vegetable oil; add onions and garlic and cook
until caramelized.
Add the chicken, season with salt and pepper, and cook for 10 minutes
while stirring with a wooden spoon. When the chicken is done, remove
from heat and transfer to a bowl to cool. When cool, shred chicken into
small pieces.
Mix the avocado, red onions, mayonnaise, Tabasco sauce, salt and pepper
to get a creamy consistency.
Mix chicken with avocado sauce. Garnish with chopped cilantro. Keep
cold.
SWEET POTATO SALAD
~Shared by Linda
H., Rosharon, TX
2 pounds sweet potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tsp. Dijon mustard
1/4 tsp. salt
4 hard cooked eggs, chopped
1 1/2 cups finely chopped celery
8 green onions, sliced
several sweet pickles (Can use baby gherkins) sliced
In a large bowl, combine mayo, mustard, and salt. Stir in eggs,
celery, onions and pickles. Add potatoes; stir gently to mix. Cover and
refrigerate for 2-4 hours. Yield: 8-10 servings
Source: Nancy's Kitchen
SWEET POTATO SALAD
~Shared by Linda
H., Rosharon, TX
The natural sweetness of yams, with crunchy celery, tart cranberries
and the light-lemon and oil dressing will make this different salad one
that you’ll include where you need potato salad.
1 lb. sweet potatoes (about 4 cups)
1 1/2 cups chopped celery
1/2 cup coarsely chopped onion
1 tbsp. minced parsley
1/4 cup dried cranberries
2 tbsp. lemon juice
2 tbsp. olive oil
Salt to taste
Preheat oven to 400 degrees. Bake sweet potatoes for 45 minutes to 1
hour or until tender. Do not over bake; they should not be mushy. Cool.
Peel sweet potatoes and cut into chunks. In a large bowl, combine the
sweet potatoes, celery, onion, parsley and cranberries. In a small
bowl, whisk together the lemon juice and olive oil. Toss with potato
mixture and salt. Makes 4 servings.
Source: Created by Louisiana Sweet Potato Commission spokesperson,
Holly Clegg.
SWEET AND SOUR
CAULIFLOWER
~Shared by Linda
H., Rosharon, TX
1 c. fresh cauliflower, bite size pieces
1 c. boiling water
1/2 tsp. salt
1 Tbsp. brown sugar replacement
2 tsp. lemon juice
1 tsp. margarine
Place cauliflower, water and salt in saucepan. Cook over medium heat
covered. Cook for 10 minutes or until just barely tender. Drain.
Combine brown sugar replacement, lemon juice and margarine. Combine in
custard cup over hot water. When blended, pour over cauliflower.
CORN, AVOCADO, AND
TOMATO SALAD
~Shared by Linda
H., Rosharon, TX
By Paula Deen
Yield: 4 to 6 servings
2 cups cooked corn, fresh or frozen
1 avocado, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion
Dressing:
2 tablespoons olive oil
1/2 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/4 cup chopped cilantro or parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Combine the corn, avocado, tomatoes and onion in a large glass bowl.
Mix together the dressing ingredients in another bowl, pour over the
salad, and gently toss to mix.
Source: http://groups.yahoo.com/group/Paula-Deen-Recipes/
BACON, AVOCADO AND
POTATO SALAD
~Shared by Linda
H., Rosharon, TX
6 medium boiling potatoes
2 avocados, peeled and cubed
1/4 c. real bacon bits
2-3 tbsp olive oil
1/2 cup chopped onions
1 tablespoon fresh lime juice
1/2 cup white wine
1/4 cup cider vinegar
Salt and black pepper
Paprika
1/4 teaspoon mustard powder
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
Boil potatoes in their skins. While potatoes boil, cube avocados and
toss with lime juice. Add olive oil and bacon bits to a large
skillet. Remove bacon bits to paper towels to drain.
In bacon and oil in pan, saute onions until golden. Remove pan from
heat and stir in wine, vinegar, mustard, and salt, pepper and paprika
to taste.
When potatoes are tender, drain peel and dice. While still warm, pour
dressing over potatoes and toss. Allow to cool to room temperatures.
Fold in avocado, bacon, parsely and cilantro. Serve at room temperature
or chill one hour or longer. Makes 8 servings.
ABSOLUTELY DELICIOUS
CALIFORNIA SALAD
~Shared by Linda
H., Rosharon, TX
2 bunches of spinach, rinsed and torn
1 cup dried cranberries
1 cup crumbled blue cheese
4 medium vine ripened tomatoes, chopped or chopped cherry tomatoes
2 avocadoes, peeled, pitted and diced
1 medium red onion, thinly sliced
4 Tbsp. red raspberry jam (with or without seeds okay)
4 Tbsp. red wine or balsamic vinegar
2/3 cup walnut oil
lots of freshly ground black pepper
salt to taste
Optional: 1 cup of toasted walnuts coarsely chopped
In a large salad bowl, toss together the spinach, cranberries, blue
cheese, tomatoes, avocado and red onion. Set aside. In a small bowl,
whisk together the jam, vinegar, walnut oil, pepper and salt. Taste,
and adjust seasonings to your liking. Drizzle over the salad just
before serving and toss to coat. (Terrific Recipe Hint: You can use
Strawberry jam instead of raspberry, and substitute almond oil for the
walnut oil and use toasted slivered almonds in the recipe or to garnish
the salad instead of the walnuts, substitute an apples and pecans
variation if you like!)
APPLE AND ROMAINE
SALAD
~Shared by Linda
H., Rosharon, TX
Serves 6-8
Walnuts:
1 1/2 cups Walnuts (halves or coarsely chopped)
2 tbsp Unsalted butter, melted
2 tsp Sugar
Salt and Pepper to taste
Vinaigrette:
1 Granny Smith apple, unpeeled and chopped
1 medium Shallot, minced
1/4 cup Apple cider vinegar
1 tbsp Sugar
1 tsp Dry mustard
Salt and Pepper to taste
1/3 cup Walnut oil
2/3 cup Canola oil
Salad:
2 Ripe apples (any type), unpeeled and thinly sliced
6 oz Crumbled blue cheese or feta cheese
2 or 3 Hearts of Romaine lettuce, torn into bite-sized pieces
To prepare the walnuts: Preheat oven to 350°. In a bowl, combine
walnuts, butter, sugar, salt and pepper. Stir until nuts are coated.
Spread out on a baking sheet and bake for 10-12 minutes or until
lightly browned. Set aside to cool.
To prepare the vinaigrette: Place all ingredients EXCEPT oils in the
bowl of a food processor. Process until combined and apple is pureed.
With machine running, add oils in a slow, steady stream. Process until
emulsified. Refrigerate to chill before serving. If dressing separates,
shake well or reprocess in food processor.
OZARK WILTED SALAD
~Shared by Linda
H., Rosharon, TX
1 head leaf lettuce, torn in pieces
1 head Bibb lettuce, watercress, or mustard green, torn in pieces
4 green onion, cut in 1/2-inch slices
14 radishes, sliced thin
6 slices bacon
1/4 cup sugar
1/4 cup vinegar
1/2 tsp salt
1/8 tsp pepper
Combine lettuce, onion, and radishes in a large salad bowl; toss
lightly.
Cook bacon until crisp, and drain on paper towels until cooled; reserve
pan drippings. Crumble bacon, and sprinkle over salad.
Add sugar, vinegar, salt, and pepper to drippings in skillet; bring to
a boil over medium heat, stirring constantly. Pour immediately over
salad; toss lightly, and cover quickly until lettuce wilts.
Note from LCH - Can substitute heated HEB Bacon Vinaigrette.
Servings: 8
Source: Magazine Clipping
TUNA & WHITE
BEAN SALAD
~Shared by Linda
H., Rosharon, TX
By Woman's Day Kitchen from Woman's Day, August 1, 2010.
1 bag (12 oz) microwave-in-the-bag fresh green beans
2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, rinsed and drained
1 medium tomato, cut into wedges
1/2 cup pitted Kalamata olives
Garnish: chopped parsley
Microwave green beans according to package directions. Remove from
microwave and let cool slightly.
Meanwhile, make dressing: Drain olive oil from tuna into a liquid
measuring cup (you should have 1/4 cup). Add vinegar, mustard, salt and
pepper, and stir with a fork to blend.
In a large serving bowl, gently combine green beans, cannellini beans,
tomato and olives. Break tuna into chunks using a fork and place on top
of salad. Drizzle dressing over salad and garnish with parsley, if
desired.
MARINATED PEA SALAD
~Shared by Linda
H., Rosharon, TX
Serves 12-15
1 c. apple cider vinegar
1/4 c. oil
1 c. sugar or Splenda
1 tbsp. water
1 tsp. salt
1/2 tsp. pepper
1 can white or shoe peg corn, drained
1 can party or English peas, drained
1 can French green beans, drained
1 c. celery, diced
1 small. onion, diced
1 c. green pepper, diced (optional)
2 oz. Pimento, diced (optional)
Stir well. Season with garlic salt, salt and paprika.
Marinate for 24 hours. Drain before serving.
COLD VEGETABLE SALAD
~Shared by Linda
H., Rosharon, TX
2 cans shoe peg corn
1 can French style green beans
1 can English peas (small)
1 jar pimento
1 green pepper, chopped fine
1 TBSP green onion, chopped fine
Dump all ingredients in colander and drain well.
Mix in Saucepan:
3/4 cup sugar
3/4 cup vinegar
1/2 cup oil
1 tsp salt
1 tsp pepper
1 tsp celery seed
Cook until sugar melts. Put drained vegetables in bowl. Pour vinegar
mixture over vegetables and marinate several hours. Keeps well.
Source: Nancy's Kitchen
GARBANZO SALAD WITH
OLIVES AND HERBS
~Shared by Linda
H., Rosharon, TX
Makes 6-8 side dish servings, recipe slightly adapted from
Williams-Sonoma Complete Grilling Cookbook.
2 cans garbanzo beans (or use 1 cup soaked and cooked dried beans)
2 T balsamic vinegar
1 T fresh lemon juice
5 T olive oil
1 tsp. minced garlic (or garlic puree from a jar)
1 T chopped mint
1 T chopped basil
1 T chopped thyme
1 T chopped rosemary
1 T chopped Greek oregano
sea salt and fresh ground black pepper to taste
1 tsp. Spike seasoning (optional but highly recommended)
1/2 cup chopped Kalamata olives (or use 1/4 cup Kalamata olives and 1/4
cup green olives)
1/4 cup chopped green onion
Drain garbanzo beans into colander placed over the sink, then rinse
with cold water until no more foam appears. Let beans drain at least 30
minutes, and if they still look quite wet, blot dry with paper towels.
In large plastic bowl, wisk together balsamic vinegar, lemon juice, and
olive oil. Add chopped herbs, salt, pepper, and Spike seasoning. Blend
in drained beans, then gently stir in chopped olives and green onion.
This is a salad that would benefit from making a few hours ahead so
flavors can blend. It will keep well for a day or two in the
refrigerator. Serve cold or at room temperature.
TAPAS PLATE WITH
MARINATED CHICKPEAS
~Shared by Linda
H., Rosharon, TX
Serves 4
1 15-ounce can chickpeas, rinsed
1/2 cup raisins
1/4 cup chopped roasted red peppers
1/4 cup chopped fresh flat-leaf parsley
2 scallions, sliced
3 tablespoons olive oil
kosher salt and black pepper
1/2 pound Manchego cheese, sliced
1/4 pound thinly sliced Serrano ham or prosciutto
1/2 cup mixed olives
1/2 small loaf country bread
In a medium bowl, combine the chickpeas, raisins, roasted peppers,
parsley, scallions, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon
pepper.
Serve with the cheese, ham, olives, and bread.
Source: RealSimple.com
MARINATED CHICKPEA
SALAD
~Shared by Linda
H., Rosharon, TX
SERVES 8
1 1/2 cups canned chick-peas (garbanzo beans)
1 (8 3/4 ounce) can corn, rinsed and drained
1/3 cup chopped red onion
1/4 cup shredded carrot
1/4 cup finely chopped celery
3 tablespoons vegetable oil
1/4 teaspoon paprika
1 1/2 tablespoons cider vinegar
1 tablespoon white vinegar
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon sugar or one packet of stevia
1/4 teaspoon pepper
In a large bowl, combine chickpeas (garbanzos), corn, onion, carrot,
and celery.
In a small bowl, whisk together the oil, paprika, vinegars, garlic,
mustard, salt, sugar, and pepper. Pour dressing over salad and
mix well.
Refrigerate at least 3 hours.
Source: 2009 Recipezaar
MEXICAN SALAD
~Shared by Linda
H., Rosharon, TX
Servings 6-8
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
3 cups frozen corn kernels
1/2 onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
3 tablespoons chopped fresh cilantro
1 roma (plum) tomato, diced
1/2 cup olive oil
3 tablespoons fresh lime juice
1/2 teaspoon honey
1 teaspoon ground black pepper
salt to taste
In a large bowl, combine the black beans, garbanzo beans, corn, onion,
jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice,
honey, pepper and salt.
Mix well and allow to sit 1 hour before serving.
Source: cookin_with_haggermaker Yahoo group
CHICKPEA SALAD
~Shared by Linda
H., Rosharon, TX
Served chilled this is a great refreshing summer salad, but it’s also
delicious served warm. This tasty marinated chickpea salad can be
put together quickly, stored overnight in the fridge and eaten for
lunch the next day.
2 cups cooked chickpeas, drained
2 T extra virgin olive oil or hempseed oil
1 teas toasted sesame oil
1 T tamari
1 lemon, juiced
1 tsp agave syrup
1/2 cup red, orange or yellow bell pepper
1 med carrot
9 baby spinach leaves
couple sprigs each fresh parsley and mint
Add the chickpeas to a plastic container with a tight-fitting lid. Pour
the oils, tamari, lemon juice and agave syrup over the chickpeas.
Finely slice the bell pepper and spinach leaves. Grate the carrot.
Finely dice the fresh herbs. Add to the container and toss everything
until thoroughly mixed.
Put on the lid, and turn the container upside down until the oil
mixture reaches the lid. Refrigerate for at least one hour. Shake and
invert the container occasionally to coat all the ingredients with
marinade.
MOROCCAN CHICKPEA
SALAD
~Shared by Linda
H., Rosharon, TX
Marinated, slightly spicy Middle Eastern-style chickpea salad.
SERVES 6 -8
4 (14 1/2 ounce) cans chickpeas
2 (14 1/2 ounce) cans artichoke hearts
1/2 onion
1 bell pepper (red, yellow, or orange is nice)
1 tablespoon olive oil
1 1/2 tablespoons cider vinegar
4 tablespoons lemon juice
2 tablespoons dried parsley flakes
2 1/2 teaspoons cayenne powder
Rinse and drain chickpeas. Drain artichoke hearts and cut into
smaller pieces. Chop onion and bell pepper.
Whisk together oil, vinegar, lemon juice, parsley, and cayenne.
Pour dressing over vegetables and stir to coat.
Allow salad to marinate for a few hours or overnight. LCH might need
sugar
BLUE CHEESE POTATO
SALAD
~Shared by Linda
H., Rosharon, TX
Yield: 4 servings
8 to 10 small to medium red potatoes, scrubbed and unpeeled
1/2 cup diced celery
2 Tbsp. diced red onion
1/4 cup mayonnaise
1/4 cup regular or light sour cream
1/4 cup crumbled bleu cheese
1 Tbsp. chipotle-marinated vinegar (see Note)
1/4 tsp. salt
1 tsp. crushed Caribe chile
Bring about three inches of water to a boil with 1 tsp. salt and add
the quartered potatoes. Cover and cook until fork tender, about 15
minutes. Drain water and stir in the remaining ingredients except the
Caribe chile and lightly toss together; do not mash potatoes.
Taste and adjust seasonings. Garnish with Caribe chile.
Note: Soak a chipotle chile in cider vinegar for a day before using the
vinegar.
Source: Jane Butel's Southwestern Grill
CHICKEN SPINACH
MANGO SALAD
~Shared by Linda
H., Rosharon, TX
Makes: 5 servings, about 2 cups each
1 bag (10 oz.) baby spinach leaves
1 medium mango, peeled, sliced
1 medium avocado, peeled, sliced
1 small red onion, thinly sliced
2/3 cup Kraft Light Done Right! Raspberry Vinaigrette Reduced Fat
Dressing
2 cups cooked chicken strips (about 10 oz.)
TOSS spinach with mango, avocado and onion in large bowl. Add
dressing; mix lightly.
SPOON onto 5 plates. Top with chicken. Serve immediately
CHINESE PASTA SALAD
~Shared by Linda
H., Rosharon, TX
1 lb. thin spaghetti
5-6 Tbsp. vegetable oil
8-10 scallions
4 cloves garlic, minced
1/2 cup soy sauce
1/4 cup vinegar
2 Tbsp sesame oil
2 Tbsp sugar
pepper & salt
1/2 lb. green beans (blanched)
toasted sesame seeds or almonds (optional)
Cook and drain spaghetti, rinse with cold water and drizzle on a little
sesame oil. Set aside. Add vegetable oil to pan. Add minced garlic and
white part of scallions (chopped). Stir over high heat 30 seconds.
Turn off heat and add soy sauce, vinegar, sesame oil, sugar, pepper
& salt. Pour over spaghetti. Stir in green beans, almonds and green
part of scallions (chopped). Refrigerate and serve cold.
HOT BEAN AND BACON
SALAD
~Shared by Linda
H., Rosharon, TX
1 pkg. frozen cut string beans
3 Tbsp. vinegar
2 Tbsp. olive oil
1 tsp. sugar
1/8 tsp. pepper
1/2 c. sliced onions
1 tsp. salt
Dash oregano
4 strips bacon, cooked & crumbled
Cook green beans until done but slightly crispy. Drain. Mix together
everything but the bacon and pour over the beans. Let stand 30 minutes.
Sprinkle with bacon, heat a few minutes and serve warm.
ORANGE JICAMA SALAD
~Shared by Linda
H., Rosharon, TX
Makes: 5 servings
2 cups 2-inch jicama sticks
1 can (15 oz.) mandarin orange segments, drained
1/2 cup KRAFT Light Raspberry Vinaigrette Reduced Fat Dressing
1/3 cup thinly sliced red onion
1/8 tsp. ground red pepper
MIX all ingredients; cover. Refrigerate at least 2 hours or overnight.
Kraft Kitchens Tips
Substitute 2 large oranges, peeled and cut into sections, for drained
mandarin orange segments.
Source: Kraftfoods.com
CRISP JICAMA &
RADISH SALAD
~Shared by Linda
H., Rosharon, TX
Dressing:
1/4 cup orange juice
2 Tbsp. honey
2 Tbsp. olive oil
1 Tbsp. Dijon-style mustard
Salad:
1 (8-ounce) bag baby spinach leaves
1 large (2 1/2 cups) jicama, peeled, cubed 1/2-inch
12 radishes, sliced
1/2 cup thinly sliced red onions
1 cup (4 ounces) pepper Jack cheese, shredded
Combine all dressing ingredients in small bowl with wire whisk. Cover;
refrigerate until serving time.
Combine all salad ingredients in large serving bowl. Pour dressing over
salad; toss until well coated.
Makes 8 (1 1/4-cup) servings.
Source: TheDailyRecipe
FRENCH RED POTATO
SALAD
~Shared by Linda
H., Rosharon, TX
2 pounds red potatoes
8 green onions, sliced thin
2 Tbsp. Italian parsley, minced
1 tsp. dill weed
1/2 tsp. salt
1/4 tsp. cracked pepper
3 Tbsp. rice vinegar
1/4 cup white wine
2 tsp. minced garlic
1/2 cup olive oil
Cut the potatoes into quarters, and steam for 15 minutes or until
cooked through but not mushy. Drain in a colander and rinse in
cold water. When cool enough to handle, cut the potatoes into cubes and
transfer to a large mixing bowl.
Add the onions, parsley, dill weed, salt, and pepper, and stir to
distribute.
In a small bowl whisk together the vinegar, wine, garlic, and olive
oil. Pour over the potatoes and stir thoroughly. Serve
immediately or chill and serve later. Makes 8 servings
Source: Use It Up Cookbook: Creative Recipes for the Frugal Cook by
Catherine Kitcho
SUZIE'S BLT ICEBERG
WEDGES
~Shared by Linda
H., Rosharon, TX
1 head iceberg lettuce
2/3 blue cheese salad dressing
1/2 cup tomato, chopped or you can cut cherry or grape tomatoes in half
4 slices bacon, cooked and crumbled
Cut the head lettuce in quarters, then put the chopped tomatoes, then
the bacon crumbled over all this and then the Blue cheese salad
dressing. If people don't like blue cheese salad dressing use Ranch
Dressing and Croutons.
Serves 4
Source: Nancy's Kitchen, Nancyskitchen@yahoogroups.com
TEXAS POTATO SALAD
~Shared by Linda
H., Rosharon, TX
Yield: 4 to 6 servings
4 medium-size baking potatoes (Idaho or Russet), unpeeled
2 tsp. salt
2 large eggs
2 Tbsp. vinegar
3 Tbsp. unsalted butter
4 Tbsp. finely diced Spanish onion
6 Tbsp. finely diced sweet gherkins
3 Tbsp. juice from the sweet gherkins
1/2 cup mayonnaise
1 whole canned pimiento, sliced into 1/4 -inch strips
1 whole sweet gherkin
Over medium heat in a covered saucepan, cook the potatoes in water to
cover mixed with 1 tsp. of the salt until they are fork tender, about
20 minutes. Remove the pan from the heat, drain the potatoes, and
replace the lid, allowing the potatoes to steam for 15 minutes.
Meanwhile, cook the eggs with the vinegar and the remaining 1 tsp. salt
in water to cover, until just done, about 10 minutes. Drain and run
cold water over them to cool. Peel, slice and dice the eggs.
Peel the potatoes and return them to the cooking pot. Add the butter to
the pot, cutting through the potatoes with a sharp knife to allow the
butter to be absorbed. The potatoes should be in rough, medium-size
chunks. Cover the pot and allow them to stand, off the heat, for 10
minutes. If the potatoes are not hot enough to melt the butter, place
the pot, covered, over low heat for a few minutes.
Off the heat, add the diced eggs, onion, diced gherkins, gherkin juice,
and mayonnaise and mix thoroughly. Transfer the mixture to your
favorite bowl, garnish with sliced pimiento and place the whole.
Source: Jane Butel's Finger Lickin' Barbeque by Jane Butel
STRAWBERRY AND FETA
SALAD
~Shared by Linda
H., Rosharon, TX
Yields: 10 servings
"A lively mixture of lettuce, strawberries, almonds, and feta is tossed
with a tangy oil and vinegar dressing!"
1 cup slivered almonds
2 cloves garlic, minced
1 tsp. honey
1 tsp. Dijon mustard
1/4 cup raspberry vinegar
2 Tbsp. balsamic vinegar
2 Tbsp. brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
In a skillet over medium-high heat, cook the almonds, stirring
frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic, honey,
Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and
vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce,
strawberries, and feta cheese. Cover with the dressing mixture, and
toss to serve.
Source: Allrecipes.com
CAULIFLOWER ROMAINE
SALAD
~Shared by Linda
H., Rosharon, TX
Yields: 8 servings
1 cup dry bread crumbs
3 Tbsp. butter or margarine
10 cups torn romaine
1 cup mayonnaise
2 Tbsp. grated Parmesan cheese
1 Tbsp. lemon juice
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
1 3/4 cups coarsely grated cauliflower
In a small skillet, brown bread crumbs in butter; set aside. Place the
romaine in a large salad bowl. In a small bowl, combine mayonnaise,
Parmesan cheese, lemon juice, garlic, salt and pepper. Pour over
romaine and toss to coat. Top with cauliflower and reserved crumbs.
Serve immediately.
Source: Allrecipes.com
BACON POTATO SALAD
~Shared by Linda
H., Rosharon, TX
3 c. cold, cooked potatoes
1 c. chopped celery
4 hard cooked eggs, diced
3 sm. onions, diced
1 green pepper, diced
1 tsp. salt
1/2 c. fried bacon, crumbled (8 slices)
1 c. mayonnaise
Parsley
Combine all ingredients and mix. Chill. Put parsley on top. Serves 8.
WARM GREEN CHILI
POTATO SALAD
~Shared by Linda
H., Rosharon, TX
Servings: 6
4 large potatoes cooked, diced and kept warm
1 (4-oz.) can Diced Green Chiles
1/3 cup sliced green onions
1/3 cup chopped ripe olives
1/4 cup Dijon mustard
1/4 cup white wine vinegar
1 clove garlic finely chopped
1/3 cup olive oil
1 large hard-cooked egg peeled and chopped
Combine potatoes, chilies, green onions and olives in medium bowl.
Combine mustard, vinegar and garlic in small bowl. Slowly whisk in oil.
Toss potato mixture and dressing together in large bowl. Season with
salt and ground black pepper. Garnish with egg.
CHINESE POTATO SALAD
~Shared by Linda
H., Rosharon, TX
5-6 medium potatoes (about 2-1/2 pounds)
4 slices bacon, well-cooked and crumbled
3/4 cup chopped bok Choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped cilantro
Sauce:
1-1/3 cup mayonnaise
1 tsp sugar
1 Tbsp soy sauce
1-2 tsp sesame oil
1/8-1/4 tsp hot mustard powder
1/8 tsp salt
Boil the potatoes until cooked but still firm. Cut into potato
salad-sized chunks. Mix the ingredients for the sauce together, using
more or less sesame oil and hot mustard according to taste (the more
the better, up to a point...). Put all solid ingredients together in a
large bowl, then add the sauce and mix well. Chill.
SWEET POTATO AND
BACON SALAD
~Shared by Linda
H., Rosharon, TX
2 lbs. sweet potatoes, peeled and cut into 1 inch chunks
1 sm. unpeeled apple, cut into 1/2-inch pieces
2/3 c. sliced celery
1/2 c. white grape juice
1/4 c. olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. Dijon mustard
1 1/4 tsp. salt
1/4 tsp. black pepper
1/2 c. chopped walnuts
9 slices bacon, cooked and crumbled
Cook potatoes until tender. Drain and place in large bowl: add apple
and celery. Whisk grape juice, oil, vinegar, mustard, salt and pepper
until blended. Pour over potato mixture, toss, and let stand about 1/2
hour. Add walnuts and bacon before serving.
BAKED POTATO SALAD -
DELI STYLE
~Shared by Linda
H., Rosharon, TX
3 large baked potatoes, cold then peeled and cubed
1/2 cup sour cream
1/2 cup mayonnaise
8 slices bacon, cooked and crumbled (I use the precooked kind)
4 ounces shredded cheddar cheese
2 green onions, sliced and then chopped (green part only)
1/2 tsp. freshly ground black pepper
1 dash celery salt or seasoning salt
1 dash garlic powder
1 dash paprika
1 Tbsp. fresh parsley (optional)
Mix all ingredients together and serve chilled.
6-8 servings or 8 1/2 cup servings
TAFFY APPLE SALAD
~Shared by Linda
H., Rosharon, TX
4 c. apples, cut in chunks
8 oz. crushed pineapple
1 Tbsp. flour
2 Tbsp. cider vinegar
8 oz. Cool Whip
1 c. dry roasted peanuts
1/2 c. sugar
1 egg
4 Tbsp. pineapple juice
Drain pineapple; set aside. Combine egg, sugar, flour and cider vinegar
in saucepan and cook over medium heat until thick. Add pineapple juice.
Cool.
Mix apples, pineapple, Cool Whip, and cooked sauce and 1/2 C. nuts.
Sprinkle remaining 1/2 C. nuts over top. Refrigerate overnight.
Best to use 1/2 red apples and 1/2 yellow.
ZUCCHINI AND YELLOW
SQUASH SLAW WITH
LEMON BLACK PEPPERCORN VINAIGRETTE
~Shared by Linda
H., Rosharon, TX
Serving: 4 to 6
3 medium zucchini
2 medium yellow squash
3 scallions, green parts only
1 tsp. grated lemon zest
2 Tbsp. fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper
Using a spiral vegetable peeler or a box grater, grate the zucchini and
squash and place in a large bowl. Cut the scallion greens into long
thin slivers and set aside.
In a small bowl, combine the lemon zest and juice. Whisk in the olive
oil and salt and pepper. Pour the dressing over the zucchini mixture
and toss. Place in a serving dish and top with the slivered scallions.
Serve cold or at room temperature.
Source: Rori Trovato
MEXICAN PASTA SALAD
~Shared by Linda
H., Rosharon, TX
8 oz uncooked pasta
1 can (15oz) black beans
1 can (15oz) whole kernel corn
1 can (15oz) garbanzo beans, drained
1/2 cup chopped fresh cilantro
1/2 to 1 bell pepper, chopped
2 cups grated cheese
1/2 cup sliced olives
1 1/2 to 2 cups salsa
Cook pasta according to pasta directions. Drain, rinse in cold water
and drain well. Drain and rinse black beans. Drain corn and
garbanzo beans. Combine all ingredients in recipe except
salsa. Add about 1 cup salsa and mix. Refrigerate to blend
flavors. Before serving, moisten to taste by stirring up 1 cup
more salsa. Serve in bowl lined with tortilla chips.
Garnish with dollop sour cream, salsa and sprig of cilantro.
BROCCOLI AND CELERY
SLAW
~Shared by Linda
H., Rosharon, TX
Cut out half the mayonnaise in this recipe and replace with
yogurt for a creamy, delicious slaw that will promote intestinal
health, build stronger bones, enhance immunity and lower blood pressure.
Makes 6 servings
1 medium-sized head of broccoli, stalks thinly sliced and florets
chopped
4 celery stalks, thinly sliced on the diagonal
1/2 medium red onion, thinly sliced
1/4 cup mayonnaise
1/4 cup Greek yogurt 0%
Zest and juice of 1 lime
1/2 tsp ground cumin
1/2 tsp chili powder
2 tsp sugar
Kosher salt and freshly ground black pepper, to taste
1/2 cup golden raisins
Combine the broccoli, celery, and red onion in a large mixing bowl.
To prepare the dressing, in a small bowl combine the mayonnaise, Greek
yogurt, lime juice, zest, cumin, chili powder, sugar, salt and pepper.
Whisk to combine.
Pour the dressing over the vegetables and stir to combine. Cover and
allow the slaw to sit for at least 30 minutes, tossing every so often
to combine well. Top with raisins before serving.
BROCCOLI-RAISIN SALAD
~Shared by Linda
H., Rosharon, TX
Serves 8
2 bunches broccoli (chopped into florets) LCH – I use frozen thawed
1/2 cup chopped red onion
1/2 cup raisins
6 slices well-cooked bacon, finely chopped
Mix all of the above ingredients and then stir in the dressing.
Dressing:
1 cup mayonnaise
1 cup granulated sugar
3 Tbsp. vinegar
Refrigerate overnight for best flavor.
FETA SALAD
~Shared by Linda
H., Rosharon, TX
1 cup canned red kidney bens, rinsed and drained
1 cup each fresh tomatoes, and green pepper, diced
1 cup Feta cheese, diced
1/4 cup onion, chopped
1/2 tsp. dried oregano
2 Tbsp. olive oil
1 Tbsp. lemon juice or wine vinegar
Combine olive oil, lemon juice or vinegar and oregano. Pour over other
ingredients. Toss and season to taste. Served with wholegrain bread,
it's a scrumptious four food group meal.
Yields: 3-4 servings
PIZZA PIZZAZZ SALAD
~Shared by Linda
H., Rosharon, TX
With all the same ingredients as your favorite Italian pie, this salad
supper is a healthier way to satisfy your pizza craving.
1 8-oz. pkg. field greens
1 5-oz. pkg. baby (bib)lettuce
4 cups grape tomatoes
1/2 red onion, thinly sliced, separated in rings
1/2 red sweet pepper, cut in bite-size strips
1 15-oz. can cannellini beans, rinsed and drained
1 6-oz. link pepperoni, casing removed, and thinly sliced
4 oz. crumbled blue cheese
1 Recipe Herb Dressing
1 5.5-oz. box Italian-seasoned croutons
In a extra-large salad bowl combine greens and lettuces. Top with
tomatoes, red onion, sweet pepper, beans, pepperoni, and cheese. Cover
and chill up to 6 hours. Makes 20 servings.
Herb Dressing: In screw-top jar combine 1/2 cup extra-virgin olive oil;
1/3 cup white balsamic vinegar; 1/4 cup snipped Italian (flat-leaf)
parsley; 1/4 cup snipped fresh basil; 4 garlic cloves, minced; 1 tsp.
sea salt or 3/4 tsp. salt; and 1/2 tsp. black pepper. Cover and shake.
Before serving, shake dressing well; pour over salad and toss to coat.
Sprinkle with croutons.
Nutrition facts per serving: Calories 175 Total Fat (g) 12 Saturated
Fat (g) 3 Monounsaturated Fat (g) 7 Polyunsaturated Fat (g) 1
Cholesterol (mg) 13 Sodium (mg) 429 Carbohydrate (g) 12 Total Sugar (g)
2 Fiber (g) 2 Protein (g) 6
*Percent Daily Values are base on a 2,000 calorie diet
HOW TO MAKE BAKED
TACO SALAD SHELL
BOWLS
~Shared by Linda
H., Rosharon, TX
Also requires 2 empty food cans (4-inches wide) and deep dish pizza pan
(12 to 14-inch)
burrito-sized flour tortillas
2 pieces aluminum foil (12-inch)
water
olive oil
1 batch
If using 10-inch tortillas, set 2 empty food cans 3 to 4 inches apart
on a 14x17-inch foil lined baking sheet.
If using 12 or 13-inch tortillas, set 1 food can on baking sheet.
Drape a foil square over the top of each can.
Fill a pizza pan (one that's at least 3/4-inch deep) or another
appropriately rimmed container with about 1/2 inch of warm water; add
1/4 tsp. of olive oil.
Quickly immerse a tortilla in the water, then lift out and let drain.
Drape the damp tortilla over the foil on the empty food can (if you
place it slightly off-center the shell with have a dramatic higher
flair to one edge).
If you have room on the pan for another tortilla, add another 1/4 tsp.
oil to the water, dip a tortilla, and drape it over the other can.
Bake the taco salad shells in a preheated 450 degree F oven until
they're lightly brown and firm enough to hold their shape, which will
take about 4 to 5 minutes.
Using pot holders, carefully lift the shells off the cans and place
them cup-side-up on the pan; the edges on larger tortillas might need
support when the shells are inverted so loosely crumple some foil into
4-inch balls and push them against areas that sag.
Return the shells to the oven and bake until they're crisp, about 2 to
3 additional minutes.
Let cool on rack.
Repeat all steps until you have enough shell bowls for your meal.
Enjoy!
OVEN CHICKEN SALAD
~Shared by Linda
H., Rosharon, TX
Makes 8 to 10 servings
2 cups cooked, boned chicken diced
2 cups diced celery
1 1/2 cups of cooked rice
1/2 cup of nuts
1 Tbsp. dried onion or 1 small onion minced
1/2 to 3/4 cup mayonnaise
3 Tbsp. of lemon juice
1 can of cream of celery soup
Salt and Pepper to taste
2 hard-cooked eggs, diced
1 cup shredded sharp cheese or crushed potato chips
Mix diced chicken, celery, rice, nuts and onion.
Mix mayonnaise, lemon juice and celery soup. Blend into the chicken
mixture.(If salad seems too stiff, add 2 to 3 Tbsp. of water.) add salt
and pepper and diced egg.
Spoon chicken mixture into a greased 9 by 13 inch casserole and cover
with shredded cheese or crushed potato chips. Bake at 350 degrees for
30 minutes or until topping is browned and mixture is bubbly.
OUTBACK STEAKHOUSE
TANGY TOMATO
DRESSING
~Shared by Linda
H., Rosharon, TX
2/3 cup ketchup
1/3 cup water
1/4 cup sugar
1/4 cup white vinegar
2 Tbsp. olive oil
1/8 tsp. paprika
1/4 tsp. coarse black pepper
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. onion powder
1 pinch thyme
1 dash salt
Combine all ingredients in a small saucepan over medium heat. Bring to
a boil, whisking often, then reduce heat and simmer, uncovered, for 5
minutes.
Cover the dressing until cool, then refrigerate it until well chilled.
RADICCHIO,
GORGONZOLA AND BACON SALAD
~Shared by Linda
H., Rosharon, TX
This hearty, beautiful salad is almost a meal in itself. Slightly
bitter radicchio pairs well with smoky bacon and tangy blue cheese.
6 slices bacon
3 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 small head Boston or Bib lettuce, torn into bite sized pieces
1 head radicchio (about 1/2 pound), thinly sliced
1/2 cup gorgonzola cheese (about 2 ounces), crumbled
2 Tbsp. Italian (flat leaf) parsley leaves
1. Cook bacon until crisp; transfer to a paper towel to drain. Crumble
bacon; set aside.
2. In a large bowl whisk together olive oil, lemon juice, and salt and
pepper to taste. Add Boston lettuce, radicchio, cheese and parsley.
Toss gently to coat. Transfer to plates; sprinkle with bacon.
BLUE
CHEESE-PEAR-WALNUT SALAD
~Shared by Linda
H., Rosharon, TX
1 Bartlett pear, cored and sliced lengthwise in thin strips
3/4 cup crumbled blue cheese
3/4 cup walnut halves, toasted
8 romaine leaves, torn
1/4 cup olive oil
1/4 cup cider vinegar
3 cloves garlic, crushed
5 basil leaves, minced
1 Tbsp. honey
1 tsp. salt
Mix the pear, cheese, walnuts and romaine in a medium-sized salad bowl.
For the dressing; stir the oil, vinegar, garlic, basil, honey and salt
in a small bowl with a wire whisk. Toss the dressing with the salad
just before serving.
Serving Size: 4
LO-CARB CAULIFLOWER
SALAD
~Shared by Linda
H., Rosharon, TX
1 head cauliflower
1/2 c. celery, chopped
1/2 c. onion, chopped
2 hard boiled eggs, chopped
Crumbled bacon
Mayonnaise to moisten
1 Tbsp. mustard
2 Tbsp. lo cal pickle relish if desired
Green or red pepper, chopped (optional)
Steam the cauliflower until tender crisp. Cool. Break into
small pieces. Add the rest of the ingredients and stir.
Refrigerate for a couple of hours to blend flavors.
Tastes a lot like potato salad!
BLUE CHEESE, WALNUT
AND APPLE SLAW
~Shared by Linda
H., Rosharon, TX
Cole slaw doesn't get any easier than this! This recipe is originally
from Anne Byrn (The Dinner Doctor) but I found it in the Chicago
Tribune. 6-8 servings
1/2 cup walnut pieces
1 medium apple, peeled and cored
1/2 cup bottled ranch salad dressing
1/3 cup pre-crumbled blue cheese
1 (16 ounce) bag coleslaw mix
Black pepper
Place walnut pieces on a rimmed baking sheet and bake them in a
pre-heated 350° oven until they begin to darken, 5-7 minutes (watch
carefully).
Meanwhile, coarsely grate apple on a grater, using the larger holes.
You should have about 1 cup.
Place ranch dressing and blue cheese in a large serving bowl. Stir to
combine and mash the blue cheese a bit to incorporate it into the
dressing. Add coleslaw mix and grated apple and stir to coat well with
the dressing. Season with black pepper to taste. Just before serving,
sprinkle the toasted walnuts on top of the slaw.
Source: Recipezaar
SUMMER SQUASH SLAW
~Shared by Linda
H., Rosharon, TX
8 servings
2 medium summer squash
2 medium zucchini
1 medium sweet red pepper, sliced thin
2 ounces sugar snap peas, trimmed and cut in thirds
1/2 medium red onion
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. low-fat mayonnaise
1 tsp. honey
1 tsp. fresh sage, finely snipped
1/2 tsp. dill weed
1/2 tsp. garlic powder
1/2 tsp. celery seeds
1/4 tsp. pepper
Slice squash as thin as possible (I use the food processor and smallest
slicing blade.).
Slice the red onion and red pepper into rings, same thickness as
squash, separate onion into rings.
Mix the squash, onion, red pepper and sugar snap peas together.
Combine remaining ingredients, pour over vegetables and toss to blend.
Cover and refrigerate for 3 to 4 hours.
SWEET SQUASH SLAW
~Shared by Linda
H., Rosharon, TX
1 pound sweet squash, raw
1/2 cup raisins
1/3 cup light mayonnaise
1/2 tsp. celery seed
1 tsp. sugar
1 tsp. (to 2 tsp.) lemon juice, fresh, adjust to taste
salt, to taste
black pepper, freshly ground, to taste
Grate squash coarsely in a medium bowl. Add raisins and toss.
In a separate bowl, whisk together mayonnaise, celery seeds, sugar and
lemon juice. Pour mixture over the grated squash mixture and blend.
Season to taste with salt and pepper. Cover and chill before serving.
SPINACH CURRY
LAYERED SALAD
~Shared by Linda
H., Rosharon, TX
1 quart torn spinach
2 cups mushrooms slices
1 1/2 cups red onion rings
2 (10 ounce) packages frozen peas, cooked, drained
1 cup mayonnaise
1/2 tsp. granulated sugar
1/2 tsp. curry powder
2 crisply-cooked bacon slices, crumbled
In a 2 1/2-quart salad bowl, layer spinach, mushrooms, onions and peas.
Combine mayonnaise, sugar and curry powder. Spread over salad to seal.
Cover; refrigerate overnight. Top with bacon before serving.
Serves 8.
LAYERED SPINACH SALAD
~Shared by Linda
H., Rosharon, TX
Serves 6 to 8
Dressing:
1/2 cup Pecan Oil
1/3 cup Sugar
1/2 tsp Salt
1/4 cup Ketchup
1/4 cup Minced Onion
2 Tbsp Apple Cider Vinegar
1 tps Worcestershire sauce
1 cup Mayonaise
Spinach Salad:
1 lb Fresh Baby Spinach
2-3 Roma tomatoes, seeded and diced
6 oz Sliced Fresh Mushrooms
1 1/2 cups Frozen Peas
3 Hard-boiled eggs, chopped
8 slices Bacon, cooked and crumbled
1 cup Croutons
1 Avacado, diced (optional)
For the Dressing:
In food processor with steel blade, place oil, sugar, and onion and
process until smooth. Add salt, catsup, vinegar, Worcestershire
sauce, and mayonnaise. Blend well.
For the Salad:
Layer in a large salad bowl or 9 X 13 baking dish, the spinach,
tomatoes, mushrooms, peas, and eggs. Spread enough salad dressing over
the top to cover. Cover and refrigerate several hours or
overnight. Before serving, top with crumbled bacon, croutons, and
avocado. Cut into squares, or toss well.
Source: TheDiningDiva.com
CHICKEN, GREEN BEAN,
AND WALNUT SALAD
~Shared by Linda
H., Rosharon, TX
Super easy and quick. Very tasty too. Good summer entree.
4 cups cut green beans (Can use canned)
2 cups diced cooked boneless skinless chicken breasts
1/4 cup fresh parsley, chopped
1 (4 ounces) package of chopped walnuts, lightly
2 Tbsp. balsamic vinegar (or more to taste)
2 tsp. olive oil
salt and pepper to taste
4 servings
Place the beans, chicken, parsley, and nuts in a large bowl.
Whisk together the vinegar, oil, salt, and pepper in a small bowl.
Pour the dressing over the beans and chicken mixture and toss well.
Stash it in the fridge for a couple of hours to allow the flavors to
meld.
CHILI CORN BREAD
SALAD
~Shared by Linda
H., Rosharon, TX
Good for potlucks. Always popular.
1 (8.5 ounces) package cornbread mix
1 (4 ounces) can chopped green chilies, undrained
1/8 tsp. cumin
1/8 tsp. dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15 ounces) cans pinto beans, rinsed and drained
2 (15 ounces) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell peppers
1 cup chopped green onions
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese
12 servings
Prepare corn bread batter according to package directions. Stir
in the chilies, cumin, oregano, and sage. Spread in a greased
8-inch square baking dish.
Bake at 400 degrees for 20-25 minutes or until tests done; cool.
In a small bowl, combine mayo, sour cream and dressing mix; set aside.
Crumble half of the cornbread into a 13x9 inch dish.
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green
peppers, onions, bacon and cheese.
Repeat layers (dish will be very full). Cover and refrigerate for
2 hours.
CORNBREAD SALAD
~Shared by Linda
H., Rosharon, TX
Note from LCH – This is delicious even though it sounds too simple to
be good!
2 pkg. Jalapeno Cornbread Mix
1 med. Purple Onion
1 lg. Green Bell Pepper (optional)
1 pt. Cherry Tomatoes
Hellmann’s Mayonnaise
Prepare and bake cornbread according to package directions and cool
completely.
Dice onion and pepper into bite size pieces. Cut tomatoes into
quarters.
When cornbread is cool, crumble it into a bowl and add the tomatoes,
onion and pepper. Add just enough mayo to moisten.
Can be served immediately but taste is better when it has chilled in
the refrigerator for several hours. Good with bacon added also.
PANZANELLA WITH
ROASTED RED ONION
~Shared by Linda
H., Rosharon, TX
1 red onion, halved lengthwise, cut into thin half-moon slices
2 cups green beans, ends trimmed, left whole
1 cup asparagus tips
3 Tbsp. extra-virgin olive oil
1 tsp. sea salt
10 to 12 cherry tomatoes, halved
1 cup small dice cucumbers
1 cup cooked or canned cannellini beans (if using canned, rinse well)
3 cups baby arugula
3 cups 1-inch whole grain bread cubes
2 cloves fresh garlic, crushed
1 Tbsp. balsamic vinegar
2 tsp. fresh lemon juice
3 to 4 sprigs basil, leaves removed, finely shredded
Preheat oven to 425 degrees.
Toss red onion, green beans and asparagus tips with 1 Tbsp. of the oil
and ½ tsp. of the salt to coat. Spread vegetables on a shallow baking
sheet and bake, stirring often, until tender and lightly browned at the
edges, 12 to 15 minutes. Set aside to cool to room temperature.
Combine tomatoes, cucumbers, cannellini beans, arugula and bread cubes
in a large bowl. Whisk together remaining 2 Tbsp. oil, remaining 1/2
tsp. salt, garlic, vinegar, lemon juice and basil until emulsified.
To serve, gently toss roasted vegetables and dressing into tomato
mixture and allow to marinate for about 30 minutes before serving, to
soften the bread a bit.
Makes 5-6 servings
BLUE CHEESE BREAD
SALAD
~Shared by Linda
H., Rosharon, TX
6 C. rye bread cubes*
1 head Boston lettuce
1 C. (4 oz.) crumbled blue cheese
1/3 C. almond slices, toasted
1/2 small red onion, thinly sliced
16 cherry tomatoes, halved
3/4 C. ready-made Balsamic vinaigrette dressing
Preheat oven to 325°F. Cut bread into 1/2-inch cubes. Place on baking
sheet and bake for 15 minutes. Remove from oven and let cool for 15
minutes.
Wash 6 big lettuce leaves and pat dry. Set aside.
In medium bowl, combine 3/4-cup blue cheese, almond slices, red onion,
tomatoes and vinaigrette dressing. Toss until well combined.
Place a lettuce leaf on each serving plate, spoon the bread salad on
top of the leaf and sprinkle with remaining blue cheese. Repeat the
procedure with remaining lettuce leaves.
Serves 6.
*Note: 6 cups rye bread cubes equal about 3/4-pound bread.
Source: www.razzledazzlerecipes.com
STRAWBERRY SPINACH
AND FETA CHEESE
SALAD
~Shared by Linda
H., Rosharon, TX
(Quantities depend on number served)
Baby spinach leaves
Strawberries sliced
Feta cheese
Toasted walnuts or pecans (optional)
HEB watermelon vinaigrette
Toss and serve.
CHILI CORNBREAD SALAD
~Shared by Linda
H., Rosharon, TX
1 (8 oz.) package cornbread mix, such as "Jiffy" brand
1 (4 oz.) can chopped green chiles
1 (1 oz.) package Ranch-style dressing mix
1 (8 oz.) container sour cream
1 cup mayonnaise
2 (15 oz.) cans pinto beans, rinsed and drained
1 cup chopped green bell pepper
2 (15 1/4 oz.) cans whole kernel corn, drained
3 large tomatoes, chopped
10 bacon slices, cooked and crumbled
2 cups (8 oz.) shredded Cheddar cheese
1 cup sliced green onions
Prepare cornbread mix according to package directions adding chopped
green chiles; cool.
Combine dressing mix, sour cream, and mayonnaise; set aside.
Crumble half of cornbread into a large bowl. Top with half each of
beans, sour cream mixture, bell pepper, and next 5 ingredients Repeat
layers. Cover and chill overnight.
Source: www.thatsmyhome.com/simplysalads
HOUSTON'S GRILLED
CHICKEN SALAD
~Shared by Linda
H., Rosharon, TX
Lime Dressing:
1/2 cup lime juice
4 tsp. honey mustard
7 1/2 Tbsp. honey
4 Tbsp. oil
2 cloves minced garlic
1 tsp. pepper
1/2 tsp. salt
Peanut Butter Sauce:
4 Tbsp. peanut butter
4 Tbsp. soy sauce
4 Tbsp. hot water
2 tsp. sesame oil
1 Tbsp. ground ginger
Salad:
mixed greens
carrots
tortilla strips
sliced grilled chicken breast
Mix ingredients for lime dressing, then mix ingredients for peanut
sauce. Mix the salad ingredients with the lime dressing. Drizzle peanut
sauce on top.
Source: www.razzledazzlerecipes.com
BACON-SWISS TOSSED
SALAD
~Shared by Linda
H., Rosharon, TX
1/2 cup mayonnaise
1 Tbsp. granulated sugar
1/4 tsp. salt
1/4 tsp. pepper
6 cups mixed salad greens
1 medium red onion, sliced
1 (10 ounce) package frozen peas, thawed
8 ounces sliced Swiss cheese, julienne
1 pound bacon, cooked and crumbled
In a small bowl, combine mayonnaise, sugar, salt and pepper. In a large
salad bowl, layer a third of the greens and a third of the mayonnaise
mixture, onion, peas and cheese. Repeat the layers twice.
Cover and refrigerate for at least 2 hours.
Just before serving, add the bacon and toss.
Yield: 6 to 8 servings
OLD BAY SEAFOOD SALAD
~Shared by Linda
H., Rosharon, TX
"Shrimp plus just a small amount of pasta are blended with crisp summer
vegetables and a lightly seasoned Old Bay vinaigrette dressing."
Recipe yield: 8 servings.
2 cups small shell pasta, uncooked
1 cup thinly sliced celery
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1/2 small red onion, finely chopped
1/4 cup mayonnaise
1/4 cup Italian-style salad dressing
2 tsp. Old Bay Seasoning
1 1/2 pounds cooked shrimp, halved
Cook the pasta in boiling salted water following package directions
until tender. Drain and rinse with cold water.
In a large bowl, combine cooked pasta, celery, green and red bell
peppers and red onion.
In a small bowl, mix together the mayonnaise, Italian dressing, and Old
Bay. Pour into pasta; mix well. Stir in the shrimp.
Chill 2 hours if desired. Sprinkle with additional Old Bay just before
serving, if desired.
MCDONALD'S FRUIT
& WALNUT SALAD
~Shared by Linda
H., Rosharon, TX
2 Tbsp. granulated sugar
1/4 tsp. vanilla extract
1/8 tsp. salt
3/4 cup coarsely chopped walnut
2 small Granny Smith apples, cored and cut into 16 slices
1 tsp. honey
3/4 cup Dannon low fat yogurt
1 tsp. peanut oil
40 red seedless grapes
Candied Walnuts
2 small gala apples, cored and cut into 16 slices
1. Make the candied walnuts by combining peanut oil, honey, sugar,
vanilla, and salt in a medium skillet over medium heat in the order
listed. When the mixture begins to bubble, add chopped walnuts and stir
constantly until sugar begins to smoke and/or caramelize.
Immediately turn off heat and keep stirring the nuts so that they do
not burn. After a minute of stirring off the heat, pour nuts out onto a
plate. Toss nuts as they cool so that they don't stick together.
2. When nuts have cooled, build each salad by mixing 8 slices of Granny
Smith apple, 8 slices of gala apple, 10 grapes, 3 Tbsp. of yogurt, and
3 Tbsp. of candied walnuts. Stir and serve. Makes 4 servings.
Source: http://www.cajuncookingrecipes.com/recipe.php?recipeid=1459
HOLIDAY JICAMA SLAW
~Shared by Linda
H., Rosharon, TX
1 jicama, peeled and julienned
1 each red, yellow and orange bell peppers, diced
1 red onion, thinly sliced with rings separated
2 Tbsp chopped cilantro
1/2 cup cider vinegar
1/3 cup sugar
1/4 tsp salt
1/2 tsp celery seeds
1/2 tsp dry mustard
1/2 cup vegetable oil
Combine first 4 ingredients in a serving bowl. Combine vinegar and next
5 ingredients in a jar with a tight fitting lid. Shake well to combine.
Taste and adjust seasonings. Toss with vegetables. Cover and
refrigerate until ready to serve, several hours or overnight. GREAT FOR
POTLUCKS OR BUFFETS BECAUSE IT TRAVELS WELL AND CAN SIT ON A TABLE FOR
HOURS.
DINAH'S CHINESE
PASTA SALAD
~Shared by Linda
H., Rosharon,
TX
1 lb. thin spaghetti
5-6 Tbsp. vegetable oil
8-10 scallions
4 cloves garlic, minced
1/2 cup soy sauce
1/4 cup vinegar
2 Tbsp sesame oil
2 Tbsp sugar
pepper & salt
1/2 lb. green beans (blanched)
toasted sesame seeds or almonds (optional)
Cook and drain spaghetti, rinse with cold water and drizzle on a little
sesame oil. Set aside.
Add vegetable oil to pan. Add minced garlic and white part of scallions
(chopped). Stir over high heat 30 seconds.
Turn off heat and add soy sauce, vinegar, sesame oil, sugar, pepper
& salt. Pour over spaghetti. Stir in green beans, almonds and green
part of scallions (chopped).
Refrigerate and serve cold.
MARINATED COLESLAW
~Shared by Linda
H., Rosharon, TX
This can be made "days" in advance as it gets better as it sits.
6-8 servings
2 (1 lb) packages coleslaw mix
1 medium onion, chopped
3/4 cup sugar
2 Tbsp. salt
1 Tbsp. garlic powder
1 cup cider vinegar
2/3 cup Crisco cooking oil (or canola oil)
Bring to boil, cider vinegar, oil, sugar, salt & garlic powder,
stirring.
Pour over the 2 lbs of cabbage mixture and stir (It will look like
there is not enough dressing for the amount of cabbage, but as the
cabbage breaks down, you will have plenty).
Cover tightly.
Let sit on the counter for 2 hours (shaking occasionally during the 2
hours while it marinates), then refrigerate.
PIZZA SALAD
~Shared by Linda
H., Rosharon,
TX
1 pound spiral macaroni, cooked and drained
3 medium tomatoes, diced and seeded
1 pound cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 ounces sliced pepperoni
3/4 cup vegetable oil
2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
Croutons, optional
In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green
onions and pepperoni. In a small bowl, combine oil, Parmesan cheese,
vinegar and seasonings; pour over macaroni mixture. Cover and
refrigerate for several hours. Top with croutons just before serving if
desired. Yield: 16 servings.
BLACK & BLUE
SALAD
~Shared by Linda
H., Rosharon, TX
Carbs Per Serving: 20
2 heads of butter head lettuce
6 oz. Of cold leftover steak, ,thinly sliced
8 cherry tomatoes, sliced in half
6 oz. Bleu cheese
10 Tbsp heavy cream
2 Tbsp mayonnaise
1 Tbsp vinegar (optional)
Beat the heavy cream and mayonnaise together in a small mixing bowl.
Crumble half the bleu cheese into the mixture (reserving the other half
for a garnish) and stir a few times. Add a drizzle of the vinegar if it
is too thick. Chill for at least two hours. (The longer it chills, the
more intense the flavor becomes.)
Slice the butterhead lettuce in wedges (or tear into pieces if you
prefer) and place on four salad plates. Pour the bleu cheese dressing
over the lettuce. Arrange strips of the cold steak (cold filet is
outrageously good in this dish!)and four cherry tomato halves over the
lettuce. Sprinkle the reserved bleu cheese on top. Give each plate a
grind of fresh pepper and serve immediately.
CANNELLINI BEAN AND
TUNA SALAD
~Shared by Linda
H., Rosharon, TX
Gluten Free
Just open a couple of cans and toss with an herbed vinaigrette for this
tasty take on tuna.
Dressing:
1/4 cup olive oil
1/2 cup tarragon vinegar
2 tablespoons chopped fresh parsley
1 teaspoon sugar
1 teaspoon ground mustard
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
Salad:
1 package (12 oz) Green Giant Valley Fresh Steamers frozen broccoli cuts
2 cans (19 oz each) cannellini beans, drained
2 cans (6 oz each) tuna in water, drained, flaked
Lettuce, if desired
1/2 cup shredded carrot
In small jar with tight-fitting lid, mix dressing ingredients. Cover;
shake well.
Cook broccoli as directed on package until crisp-tender; rinse with
cold water to cool.
In large bowl, mix broccoli, beans and tuna. Add dressing; toss gently
to coat. Serve in lettuce-lined bowl. Sprinkle with carrot.
Source: www.liveglutenfreely.com
MEAT-AND-POTATOES
SALAD
~Shared by Linda
H., Rosharon, TX
Yields: Serves 4
4 small strip steaks or 4 flatiron steaks, 6 to 8 ounces each
2 pounds baby Yukon gold potatoes or other small potatoes
Salt and pepper
1/2 cup beef consomme or beef stock
1 large shallot
2 tablespoons Dijon mustard
2 tablespoons honey or agave syrup
1 tablespoon Worcestershire sauce
About 1/2 cup EVOO – Extra Virgin Olive Oil
3 tablespoons butter
A few sprigs of sage
1 large clove garlic, crushed
1 small red onion, quartered and very thinly sliced
3 ribs celery from the heart, very thinly sliced on an angle
2 small bunches watercress or upland cress, trimmed
1 cup blue cheese crumbles
Take the chill off the steaks and preheat an outdoor grill or griddle
pan to medium-high heat. In a pot, cover the potatoes with water. Cover
the pot and bring to a boil. Uncover the pot, salt the water and cook
the potatoes until tender, about 12 minutes. Drain, then return the
potatoes to the pot and crack in half with a potato masher. Pour in the
consomme (or stock).
While the potatoes are working, grate the shallot into a salad bowl.
Add the mustard, honey (or agave), Worcestershire sauce and lots of
pepper. Whisking constantly, stream in the EVOO; season with salt and
pepper to taste.
In a small saucepan, melt the butter on the grill, or, if you’re
cooking on the stove, over low heat. Add the sage and garlic and cook,
stirring, for 2 minutes. Remove from the grill or reduce the heat to
low. Season the steaks with salt and pepper and grill, turning
occasionally, for about 8 minutes for medium. Baste the steaks with the
garlic-sage butter during the last couple of minutes of cooking. Remove
from the heat and let rest, then slice.
Toss the cooked potatoes, the onion, celery and watercress with the
shallot dressing; sprinkle with the blue cheese. Serve with the sliced
steak on top or alongside.
O'CHARLEY'S BLACK
AND BLUE CAESAR SALAD
~Shared by Linda
H., Rosharon, TX
When cooking the beef for this salad, remember that restaurants have
huge exhaust fans, capable of pulling all fumes, and possibly small
chefs, out of the kitchen. When testing the recipe, we compensated by
starting both the stove-hood exhaust and a window fan (only 4 feet from
the burner) before heating the skillet.
1 ounce shredded Parmesan cheese (about 1/4 cup), divided
1 1/4 cups large croutons, divided
3 1/2 cups chopped romaine lettuce
1/4 cup Caesar dressing
3 slices Roma tomato
1 (6 ounce) sirloin steak
2 Tbsp. margarine, melted
1 to 2 Tbsp. Cajun seasoning
1/4 cup crumbled blue cheese
1/4 cup cooked diced bacon, heated
In a large bowl, sprinkle about half the Parmesan and half the croutons
over romaine; add dressing and toss well. Place in a chilled pasta bowl
or large soup plate; sprinkle with remaining Parmesan, creating a
"snowcap" effect. Add tomato slices on one side; refrigerate.
In a very well-ventilated area or outdoors, heat a cast-iron skillet
over high heat. Brush one side of sirloin with melted margarine;
sprinkle to taste with Cajun seasoning. Place seasoned-side down in
skillet. (Caution: There might be a slight flame when meat is placed in
skillet.) While first side is cooking, brush second side with melted
margarine and sprinkle with additional seasoning. Cook about 2 minutes;
turn and cook 2 to 3 minutes more, or to desired degree of doneness.
Cut into 1/2-inch slices.
Fan sliced steak over salad; top with blue cheese, bacon and remaining
croutons.
Yield: 1 main dish serving.
BACON, TOMATO AND
AVOCADO SALAD
~Shared by Linda
H., Rosharon,
TX
Romaine lettuce
Tomatoes
Crumbled bacon
Avocados, peeled and cubed
Red onion
Croutons
Italian Dressing with Parmesan (I like Paul Newman’s) or Balsamic
Vinaigrette.
Combine in any proportions you like.
Source: My own recipe, Linda
TEXAS SUMMER COLE
SLAW
~Shared by Linda
H., Rosharon,
TX
1 head of cabbage shredded or 2 bags slaw mix
2 ½ tsp salt
1/2 cup oil
3/4 cup sugar
3/4 cup cider vinegar
1 tsp dry mustard
1 tsp celery seed
Place cabbage in heat resistant bowl. Add salt. In a small
saucepan boil the oil, sugar, mustard, celery seed and vinegar.
Pour over cabbage. Cool. Cover and refrigerate
overnight. Will keep for several weeks. Can add chopped
onion to slaw if desired.
BABY SPINACH SALAD
WITH MANDARIN
ORANGE AND RED ONIONS
~Shared by Linda H., Rosharon, TX
Serves 4 by Rachael Ray on 09/07/07
This figure-friendly salad tastes as wonderful as it looks with its
blend of sweet and tangy flavors.
5-6 cups baby spinach (about 8 ounces)
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 Tbsp. orange marmalade*
2 Tbsp. red wine vinegar
1/3 cup extra virgin olive oil (EVOO)
Salt and pepper
*Note by LCH - If marmalade is bitter, add apricot jam
Arrange spinach leaves on a large platter or individual salad plates.
Top with mandarin orange sections and chopped red onion.
Whisk together marmalade and vinegar. Stream EVOO into dressing while
continuing to whisk.
When you are ready to serve, pour the dressing over salad and season
with salt and pepper. Enjoy!
CITRUS SALAD
~Shared by Linda
H., Rosharon, TX
Serves 4 Rachael Ray
Note by LCH – My clan loved this one!
This salad is light, refreshing and crisp and is an easy bet when
entertaining.
2 hearts romaine lettuce
2 cups thinly sliced oranges*
2 Tbsp. marmalade**
2 Tbsp. white wine or cider vinegar
1/3 cup extra virgin olive oil (EVOO)
Salt and pepper
2 Tbsp. chopped or snipped chives
Chop lettuce. Arrange lettuce on platter and top with pieces of
grapefruit and orange.
*To use fresh oranges and/or grapefruits instead, cut off ends then
remove skin in strips working all the way around the fruit from top to
bottom. Cut along the side of the membrane to remove the sections of
the citrus fruit or thinly slice
**Note by LCH - If marmalade is bitter, add apricot jam
Combine marmalade with two splashes of vinegar and stream in EVOO. Pour
dressing over the salad and season with salt and pepper. Garnish
platter with chopped or snipped chives.
SOUTH-OF-THE-BORDER
ICEBERG SALAD
~Shared by Linda
H., Rosharon, TX
Serves 4 Rachael Ray
Serve this with burgers as a nice side salad.
1/2 head of iceberg lettuce, chopped
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and cut into thin strips, optional
1/2 onion sliced thinly or chopped
1 ripe Hass avocado
2 limes
In a salad bowl, combine the chopped iceberg, mango, red bell pepper
and the onion. Cut all around ripe avocado lengthwise and down to the
pit. Twist and separate the halved fruit. Remove the pit with a spoon
then scoop the flesh out in one piece from both halves. Chop the
avocado into bite-sized pieces and add them to the salad. Squeeze the
juice of 2 limes over the salad and drizzle with about 3 Tbsp. of EVOO.
Season with salt and pepper, and toss to coat.
RED RADISH SALAD
~Shared by Linda
H., Rosharon, TX
Rachael Ray
2 tsp sugar
1 lemon juiced
1/2 c sour cream
8 red radishes, thinly sliced
2 Delicious apples, cored and thinly sliced
1/2 European seedless cuke, thinly sliced
2 Tbsp chopped fresh dill
Salt and pepper to taste
Combine sugar, juice and sour cream in a medium bowl using a fork.
Add radishes, apple and cucumber. Turn veggies and fruit in
dressing to coat. Season with dill and salt and pepper.
Toss again and serve.
MANDARIN SALAD
~Shared by Linda
H., Rosharon, TX
Serves 4 Rachael Ray
2 Tbsp. orange marmalade
2 tsp. soy sauce
1 Tbsp. rice wine vinegar or white wine vinegar
3 Tbsp. canola oil
2 hearts of romaine lettuce, chopped
1 small can mandarin oranges, drained
In a salad bowl, whisk together the orange marmalade, soy sauce and
vinegar, then whisk in the oil.
Toss lettuce and oranges to coat with dressing and season with salt and
pepper.
GREEK LEMON SALAD
DRESSING
~Shared by Linda
H., Rosharon, TX
A zesty dressing flecked with feta cheese.
4 Tbsp. lemon juice
4 Tbsp. red wine vinegar
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1/4 tsp. garlic powder
1/2 cup olive oil
1/4 cup crumbled feta cheese
Combine the lemon juice, red wine vinegar, salt, pepper, oregano, and
garlic powder in a blender. Start blending, and slowly pour in olive
oil. Turn blender off and stir in feta cheese. Store in refrigerator.
PEAR AND JICAMA SALAD
~Shared by Linda
H., Rosharon, TX
From Martha Stewart Living magazine. The jicama adds a mild
sweetness and crunchy texture to this salad.
SERVES 4
1 lime
3 Tbsp. fresh lime juice
3 Tbsp. extra-virgin olive oil
coarse salt & freshly ground black pepper
1 pear, halved, cored, and thinly sliced
1 small jicama, peeled, quartered, and thinly sliced (about 12 ounces)
1/2 cup fresh cilantro
Cut peel and pith from lime. Carefully slice lime along the membranes
to release segments, and reserve segments.
Whisk lime juice and oil in a medium bowl, and season with salt and
pepper. Add pear, jicama, and cilantro, and toss to combine. Fold in
reserved lime segments, and season with more salt if desired. Serve
immediately.
Source: Recipezaar
CHICKEN AND PECAN
SALAD
~Shared by Marilyn,
Canton, OH
The dressing takes only a few minutes to make.
1 chicken breast, cooked and cut into 1/2-inch cubes
1 stalk celery, bias sliced thinly
1/2 cup seedless red grapes, halved* (see note below)
1/4 cup chopped pecans
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp. sugar
2 Tbsp. ranch dressing
1/8 teaspoon dried tarragon
salt and pepper to taste
Combine chicken, celery, grape halves, and pecans in a medium bowl. In
another bowl, combine the mayonnaise, sour cream, sugar, ranch
dressing, and
tarragon. Toss the chicken combination with the dressing; adding salt
and pepper to taste.
*Note: Or try dried cranberries for a change.
FAVORITE SALMON SALAD
~Shared by Marilyn,
Canton, OH
Here is our favorite Salmon Salad. It's the raspberry vinegar that
makes this incredibly delicious. It's fabulous for a summer or holiday
buffet.
2 pounds cooked salmon -- chilled
1 cup small-diced celery (3 stalks)
1/2 cup small-diced red onion (1 small onion)
2 Tbsp. minced fresh dill
2 Tbsp. raspberry vinegar
2 Tbsp. good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Break salmon into very large flakes, removing any skin and bones, Place
in a bowl. Add celery, red onion, dill, raspberry vinegar, olive
oil, salt, and pepper. Season, to taste. Mix well and serve cold or at
room temperature. Yield - Serves 4
APPLE SALAD
~Shared by Marilyn,
Canton, OH
3 celery ribs
2 Red Delicious apples
1 pear
1 Yellow Delicious apple
3/4 cup seedless grapes
1/2 cup pecans
1/2 cup raisins (optional)
1 lemon
1 orange
Chop celery fine and put into a bowl. Peel and chop apples and pears
into small pieces, juice lemon and orange and pour over apples and
pears to keep them from turning brown. Stir to coat fruit, allow to
stand for 10 minutes and then drain, saving juice. While soaking, chop
pecans. Add chopped apples and pear to celery, grapes, raisins
and half the nuts. Toss to mix ingredients and make a dressing by
combining the other half of the pecans into blender along with the
juice drained from the fruit and puree into a nut butter sauce. Add to
salad and mix to blend all flavors. Serve on a bed of leaf
lettuce.
CRANBERRY SALAD
~Shared by Marilyn,
Canton, OH
1 can whole cranberry sauce
1 large (6 oz) cherry Jell-O
1 small sour cream (8 oz)
2 sticks celery
Lots of nuts
Use 1 1/2 cups boiling hot water in Jell-O. Chill until a little thick,
then add all the above; mix well. Pour in dish until refrigerate until
set or overnight.
LAYERED SALAD
REUBEN-STYLE
~Shared by Marilyn,
Canton, OH
4 1/2 teaspoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups cubed rye bread
1 package (16 oz) ready-to-serve salad greens
2 cups chopped pastrami
1 large tomato, diced
1/2 cup sauerkraut, rinsed and well drained
1/4 cup thinly sliced green onions
1 bottle (8 oz) Thousand Island salad dressing
3/4 cup shredded Swiss cheese
In a small bowl, combine butter, salt and pepper; add bread cubes and
toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in.
x 1-in. baking pan. Bake at 400° for 8-10 minutes or until golden
brown, stirring occasionally. Set croutons aside to cool while
preparing the other layers.
In a large salad bowl, layer with half the salad greens, pastrami,
tomato, sauerkraut, onions and dressing ~ repeat layers. Sprinkle with
cooled croutons and Swiss cheese. Yield: 12 servings.
WINTER WALDORF SALAD
~Shared by Marilyn,
Canton, OH
1/3 cup mayonnaise
1/3 cup sour cream
1 ounce honey
1/2 Tbsp. grated lemon rind
3/4 Tbsp. fresh lemon juice
1/4 tsp. ground ginger
1 large Granny Smith apple, chopped
2-3 celery stalks, sliced
1 1/2 cups red or green seedless grapes
1/2 to 1 cup Craisins
Walnuts
Whisk together the first 6 ingredients. Stir in chopped apples and next
4 ingredients. Cover and chill 1 hour.
CINNAMON APPLE SALAD
~Shared by Marilyn,
Canton, OH
6 apples (prefer golden delicious)
2/3 cup red cinnamon candies
2 cups water
3 oz. pkg. cream cheese
2 Tbsp. milk
1 tsp. lemon juice
1/3 cup seedless raisins, coarsely chopped
1 small can crushed pineapple, well-drained
2 - 4 Tbsp. chopped walnuts, as desired
Lettuce
Peel and core apples, mix candies and water. Cook until candies are
dissolved. Add apples. Simmer, uncovered until tender, about 15
minutes. Chill in syrup for several hours. Blend cream cheese, milk,
lemon juice, raisins, pineapple and nuts. Drain apples on rack. Place
apples on top of salad greens. Stuff center of apples with cream cheese
mixture. Very pretty and delicious. Enjoy!
SNAP PEA AND
CUCUMBER SALAD
~Shared by Marilyn,
Canton, OH
1 pound sugar snap peas, trimmed
2 small Persian cucumbers, unpeeled, thinly sliced *
1 cup (about 1/2 pint) grape (or cherry) tomatoes, halved
1/4 cup chopped fresh dill
Bring a large saucepan of salted water to a boil over high heat.* Add
the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain
and transfer to a bowl of iced water to cool, about 2 minutes. Drain
and add to a salad bowl. Stir in cucumbers, tomatoes and dill.
* Note: Any baby cucumber will work, but Persian have a very delicate
skin.
Dressing:
2 Tbsp. fresh lemon juice (from 1/2 large lemon)
2 Tbsp. extra-virgin olive oil
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil and lemon
zest until smooth. Season with salt and pepper, to taste. Pour the
dressing over the salad and toss until coated.
*Note: As an alternative to boiling, the snap peas can be lightly
steamed for 2 minutes.
CITRUS SALAD
~Shared by Marilyn,
Canton, OH
1 large orange, peeled and ends trimmed
1 grapefruit, peeled and ends trimmed
1 large or 2 small fennel bulbs, thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup packed fresh basil leaves
Kosher salt and freshly ground black pepper
1/3 cup chopped walnuts, toasted
Place a sieve over a medium bowl. Hold an orange over the bowl, and
using a paring knife, cut along the membrane on both sides of each
segment. Free segments and let them fall into the sieve. Repeat with
the grapefruit. Squeeze the membranes over the bowl to extract as much
juice as possible, reserving juices in the bottom of the bowl. Place
fruit segments and fennel in a salad bowl. In a blender or the bowl of
a small food processor, blend together oil, basil and 3 Tbsp. of the
reserved juice until smooth. Season with salt and pepper, to taste.
Pour over the fruit and fennel. Add the chopped walnuts and toss until
all the ingredients are coated. Yield - 4 to 6 servings
CRANBERRY FRUIT SALAD
~Shared by Marilyn,
Canton, OH
1 (12-oz) pkg. fresh cranberries
1 (20-oz) can pineapple tidbits or chunks, drained
1 cup sugar
1 pkg. mini marshmallows
1 (12-oz) container whipped topping
Put cranberries into food processor and process until finely chopped;
add sugar and drained pineapple and process until blended. Put
cranberry mixture into a large bowl and fold in whipped topping and
marshmallows. Cover and refrigerate until ready to serve.
SWEET POTATO SALAD
~Shared by Marilyn,
Canton, OH
4 small sweet potatoes (yams)
1/4 cup mayonnaise
1 Tbsp. mustard
4 celery stalks in 1/4-in slices
1 small red pepper 1/4-in slices
1 cup fresh pineapple
1/2 cup coarsely chopped pecans
salt and pepper to taste
Wrap each potato in foil ; bake 1 hour at 350--unwrap, cool, peel, cut
in 3/4-in. cubes.
In large bowl, mix mayo and mustard; add yams, celery, peppers,
pineapple and toss.
Season to taste. Cover and refrigerate 1 hour; fold in pecans
Serves 8
HOLIDAY CRUNCH
CRANBERRY SALAD
~Shared by Marilyn,
Canton, OH
1 can whole cranberries
1 (20 oz) can crushed pineapple, drained
1/4 cup powdered sugar
3 oz. cream cheese
1/2 cup sour cream
Combine cranberries and pineapple; set aside. Combine remaining
ingredients. Mix at low speed until smooth; stir in fruit. Spread into
13x9 inch pan and freeze. Remove from freezer 1/2 hour before serving.
Cut into 2 to 3 inch squares. Serve on lettuce leaf.
SNICKER OR MILKY WAY
SALAD
~Shared by Shirley,
WA
Use about 4 to 5 apples and equal amount of grapes. Peel apples and
chop into 3/4 pieces and wash grapes and pick off the vine. Dry grapes.
Open 2 large candy bars and cut into 1/4 dice.
Place apples, grapes into large bowl with candy pieces. Cover with a
2c. bowl or more of Cool-Whip. Stir well and refridgerate for 1 hour
before serving.
ULTIMATE ZUCCHINI
SALAD
~Shared by Jean M.,
OH
This is an excellent salad and a bit different.
Combine and set aside:
1 cup Chili Sauce
1 tbs grated Parmesan Cheese
3 Tbs red wine, or apple vinegar
2 Tbs Oil (not olive, unless you choose)
1/4 tsp each garlic powder, oregano, Salt and pepper
1 1/2 Tbs lemon juice
Combine and set aside:
6 cups thinly sliced, 4 to 6 inch zucchini,
( about 4 to 5 )
1/2 cup celery, thin diagonal slices,
1/2 cups onion, cut in quarters and thinly sliced.
Mix well and put in zip-lock bag.
Pour dressing over and mix well.
Chill 2 hours, turning several times.
Looks pretty, served in glass bowl.
The dressing adds the color!
ORANGE-PINEAPPLE
CARROT SALAD
~Shared by Jean M.,
OH
This is a very good tasting salad !!
5 or 6 peeled and finely shredded carrots
Grated peel of 1 orange, before juicing
Juice of orange
3 tbs lemon juice
4 oz can crushed pineapple with juice
1/2 cup sugar
Blend together and chill several hours.
Raisins plumped 10 min in hot water can be added.
I like this sweet, so add sugar to suit your taste.
PERFECTION SALAD
~Shared by Jean M.,
OH
This is an old pre-war Salad.
2 envelopes plain Knox gelatin
1 cup cold water
Sprinkle gelatin in water. Let set 1 min.
Add 1 1/2 cups boiling water and stir to dissolve gelatin.
Or use 2 boxes orange or lemon Jello
Add:
1/2 cup sugar
1/2 cup vinegar
2 tbs lemon Juice
1 tsp salt
Stir well and chill til eggwhite consistency.
Fold in:
1 1/2 cups FINELY chopped cabbage
1 1/2 cups finely chopped celery
1/2 cup finely chopped Green pepper
1/2 cup finely chopped Green carrot
1/4 cup finely chopped Green piemento
1 small can crushed pineapple, VERY well drained
Turn into oiled mold, or a 9x9 glass dish Chill at least 3 hours Unmold
or cut in squares. Serve on lettuce leaf w/ a mayo splash.
JELLIED BEET SALAD
~Shared by Jean M.,
OH
3 oz box lemon Jello, prepared as directed, but use 3/4 cup beet juice
as part of the liquid. Chill
1 #2 can diced beets, drained
1/2 cup finely diced celery
1/4 cup flnely diced onion
Blend into partly chilled Jello with:
1/2 cup Mayo
1/4 cup horseradish
Salt and pepper to taste
1 tbs of lemon juice or vinegar may be needed for taste !!
Turn into lightly oiled molds and chill until well set.
Serve on lettuce leaf (any type) with a splash of slightly sweetened
Mayo, or Coolwhip.
MRS. NOFZINGER'S
CRANBERRY SALAD
~Shared by Jean M.,
OH
She was the head cook at a school cafeteria, where I worked while my
kids were in school. A lovely, kind lady !!
1 pound of cranberries, sorted, frozen and ground
#2 can crushed pineapple, drained
3/4 cup sugar
3 cups mini marshmallows
Mix these well and let stand overnight
Add:
1 cup chopped walnuts
Fold in:
2 cups coolwhip
Chill (in serving bowl, if possible).
I always used my grandmother's cut glass stemmed compote dish.
Beautiful !!
GARBANZO-CUCUMBER
SALAD
~Shared by Jean M.,
OH
Here is one more salad that someone may like! I haven't made it but I
like the ingredients!
1 can garbanzo beans, rinse and drain well
1 med cucumber, quartered and sliced
1/2 cup ripe olives, sliced
1/3 cup onion, fine dice
1/4 cup parsley, minced
Mix and set chill.
Dressing:
3 tbs oil
3 tbs red wine vinegar (or Regular)
1 tbs sugar
1 tbs lemon juice
1/2 tsp grated lemon peel
2 cloves garlic, minced or pressed
salt and pepper to taste
Combine and shake well. Pour over salad, toss well to serve.
Be sure to chill salad before adding dressing.
MOM'S WILTED LETTUCE
~Shared by Jean M.,
OH
1 bunch fresh leaf lettuce, washed and shaken to dry a bit
1 med onion, halved and sliced thinly
2 or 3 slices bacon, cooked and crumbled
1/2 cup vinegar
1/2 cup water
1/3 cup sugar
1 egg
Toss lettuce and onion in serving bowl, and add bacon. Save 2 tbs bacon
fat in skillet Pour in vinegar and water, bring to an easy boil, add
sugar and stir to melt sugar. Taste here and adjust to suit your taste
by adding or thinning vinegar, and sugar can be added also. Break egg
in cup and break yoke gently . Stir enough to open yolk. Allow vinegar
mixture to come to slow boil, stir to make a swirl and carefully pour
in egg, stirring slowly. This causes egg to follow stirring motion and
it cooks in threads. Add salt and pepper to suit your taste. Pour hot
dressing over lettuce, toss to coat well and eat warm.
ITALIAN WHITE BEAN
SALAD
~Shared by Jean M.,
OH
These are so good, and can be eaten as a snack food with good bread and
butter !!!!
2 cans cannellini or white beans
1/2 cup extra virgin olive oil
2 tablespoons wine vinegar
3 cloves garlic
1 tablespoon fresh basil, minced
1/4 teaspoon dry oregano (or use fresh if available)
pinch of hot red pepper flakes
3/4 teaspoon salt (or to taste)
1/4 teaspoon freshly ground pepper
1/4 cup pepperoncini, chopped (optional)
Combine all ingredients (except beans and pepperoncini peppers )
in a blender and process for 60 seconds.
Drain beans, leaving 2-3 tablespoons of liquid from can; stir in
chopped peppers. Transfer to a non-metallic bowl and cover.
Marinate, refrigerated for several hours until serving.
Serve at room temperature.
COLORFUL LEEKS
VINAIGRETTE
~Submitted by Pat,
Merritt Island, FL
(Serves 4)
INGREDIENTS:
8 cooked leeks
2 tsp red wine vinegar
4 Tbs olive oil
3-4 anchovies, chopped
1 garlic clove, pressed
salt & pepper to taste
2-3 Tbs pimento diced
2 Tbs finely chopped parsley
DIRECTIONS:
Arrange leeks on serving dish. Pour vinegar and oil in a small
mixing bowl and beat vigorously with a whisk. Add anchovies, salt
and pepper and beat well to blend. Fold in parsley and pimento
and spoon over the leeks.
SPICY MOROCCAN
ORANGE SALAD
~Submitted by Pat,
Merritt Island, FL
(Serves 4)
INGREDIENTS:
3 large seedless or seeded oranges
1/8 tsp cayenne pepper
1 tsp paprika
1/2 tsp pressed garlic
3 Tbs olive oil
1 Tbs vinegar
salt & pepper to taste
1/3 C fresh parsley, chopped
12 pitted black olives (Greek or Italian)
DIRECTIONS:
Peel oranges removing all white pith (see note). Cut oranges into
eighths. Cut each segment into 1" pieces and set aside.
Place cayenne, paprika, garlic, olive oil, vinegar, salt and pepper in
a salad bowl and whisk well. Add oranges, parsley and olives.
Toss gently to blend and coat. Serve cold or at room temp.
BROWN DERBY ORIGINAL
COBB SALAD
~Shared by Jim D.,
WA
Recipe ingredients:
Dressing:
1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of 1/2 lemon
2 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon English mustard
1 clove garlic, chopped
1 cup olive oil
3 cups salad (vegetable) oil
Salad:
1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup dressing
Method:
Dressing:
Blend together all ingredients except oils. Then add olive and salad
oils and mix well again. Chill. Shake before serving. Makes about 1 1/2
quarts. This dressing keeps well in the refrigerator.
Salad:
Cut finely lettuce, watercress, chicory and romaine and arrange in
salad bowl. Cut tomatoes in half, remove seeds, dice finely, and
arrange over top of chopped greens. Dice breasts of chicken and arrange
over top of chopped greens. Chop bacon finely and sprinkle over the
salad. Cut avocado in small pieces and arrange around the edge of the
salad. Decorate the salad by sprinkling over the top the chopped eggs,
chopped chives, and grated cheese. Just before serving mix the salad
thoroughly with dressing.
MEDITERRANEAN SALAD
~Shared by Jim D.,
WA
1 head iceberg lettuce, coarsely chopped
2 cucumbers, sliced
1 white onion, thinly sliced
1 15-oz. jar hearts of palm, drained and sliced
2 tomatoes cut into 8 pieces
1 cup Kalamata black olives
Sardines or anchovies are optional
Combine all ingredients on a large platter and serve with Feta cheese
dressing. You may also use the stuffed grape leaves on the salad.
Feta Cheese Dressing
8 oz. Feta cheese, crumbled
One quarter cup olive oil
One quarter cup red wine vinegar
4 oz. sour cream
1 tsp. Worcestershire sauce
1 tsp. dried oregano
One half tsp. dried basil
Combine all ingredients in a cruet and shake well. Place in the
refrigerator for several hours before pouring over salad.
The Skinny: Use low fat sour cream.
BLACK CHERRY JELLO
SALAD
~Shared by Mary S.,
Nashville, TN
2 (3 oz) packages black cherry Jello
2 cups hot water (part pineapple & cherry juice)
12 oz room temperature Coca Cola
16 oz can black cherries, drained
16 oz can cubed or crushed pineapple, drained
Dissolve Jello in water/juice combination. Slowly add Coca Cola
and then let partially congeal. Add fruit and return to
refrigerator. Will serve 12 to 14.
CRANBERRY RASPBERY
SALAD
~Shared by Mary S.,
Nashville, TN
1 3 oz raspberry Jello
1 3 oz lemon Jello
1-1/2 cups boiling water
1 l0 oz pkg frozen raspberries
1 l6 oz cranberry sauce
1 7 oz bottle lemon-lime carbonated beverage
Dissolve Jello with water. Stir in frozen berries breaking up
pieces. Break up cranberry sauce with fork. Stir into
mixture. Chill until partially set. Carefully pour in soda
stirring gently. Pour into 6 cup mold.
ALMOND STRAWBERRY
SALAD
~Shared by Mary S.,
Nashville, TN
3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tbsp cider vinegar
1 tbsp honey
1-1/2 tsp sugar
In a large bowl, combine the spinach, strawberries and almonds.
In a jar with a tight-fitting lid, combine the vinegar, honey and
sugar; shake well. Drizzle over salad and toss to coat.
Serve immediately. Yield: 4 servings
FRESH APPLE SALAD
~Shared by Mary S.,
Nashville, TN
1 20 ounce can pineapple chunks
1 tbsp cornstarch
2 tbsp water
1/4 cup butter
1/4 cup sugar
1 tbsp lemon juice
1 cup mayo
1 to 2 tsp poppy seeds
4 to 6 chopped, unpeeled red apples
2 cups seedless green grapes
Drain the pineapple, reserving the juice. Dissolve the cornstarch
in the water. Combine the pineapple juice, butter, sugar and
lemon juice in a saucepan over medium heat. Bring to a
boil. Stir in the cornstarch mixture. Cook until thickened,
stirring constantly. Remove from heat. Cool
completely. Stir in the may and poppy seeds. :our the poppy
seed mixture over the pineapple chunks, apples and grapes in a large
bowl and mix well. Chill, covered, until ready to serve.
Makes 10 to 12 servings.
AUTUMN SALAD WITH
BLUE CHEESE
~Shared by Mary S.,
Nashville, TN
1/4 cup orange juice
1/4 cup canola oil
3 tbsp apple cider vinegar
2 to 3 packets sugar substitute
1/4 tsp salt
1/8 tsp pepper
8 cups torn chilled salad greens
1 cup diced red apples
1/4 cup crumbled blue cheese
1/4 cup chopped toasted pecans
Combine the first 6 ingredients in a jar. Cover and shake
vigorously. Chill to blend flavors. Before preparing salad,
chop the apples and put a little of the dressing on the apples to
prevent them from browning. Shake dressing again and toss with
salad greens, drained apples and blue cheese. Garnish with
toasted pecans.
BEAUTIFUL SALAD
~Shared by Mary S.,
Nashville, TN
8 cups baby spinach leaves
1/2 medium red onion, sliced and separated into rings
1 11 ounce can mandarin oranges, drained
1-1/2 cups sweetened dries cranberries
1 cup honey-roasted sliced almonds
1 cup crumbled feta cheese
1 cup balsamic vinaigrette salad dressing, or to taste
Place servings of spinach onto salad plates. Top with red onion ,
mandarin oranges, cranberries, sliced almonds and feta cheese in that
order. Drizzle dressing over each salad.
CORN RELISH SALAD
~Shared by Mary S.,
Nashville, TN
1/3 cup sugar
1/3 cup cider vinegar
2 tbsp salad oil
1/2 tsp celery seeds
1/4 tsp salt
Dash pepper
1 can (17 ounces) whole kernel corn, drained
1 can (8 ounces) sliced carrots, drained
1 small onion, sliced
1/4 chop chopped green pepper
Lettuce leaves
Mix sugar, vinegar, oil, celery seeds, salt and pepper in a large glass
bowl. Add remaining ingredients except lettuce leaves, toss
lightly. Cover, refrigerate at least 8 hours. Serve in
lettuce-lined bowl.
BRUNCH FRUIT SALAD
~Shared by Mary S.,
Nashville, TN
1 can (20 ounces) pineapple chunks
2 large firm bananas, cut into 1/4 inch chunks
1 cup green grapes
1 can (15 ounces) mandarin oranges, drained
1 Golden Delicious apple, sliced
1 Red Delicious apple, sliced
1/2 cup sugar
2 tbsp cornstarch
1/3 cup orange juice
1 tbsp lemon juice
Drain pineapple, reserving juice. Combine the pineapple, bananas,
grapes, oranges and apples in a large bowl; set aside. In a saucepan,
combine sugar and cornstarch. Add the orange juice, lemon juice
and reserved pineapple juice; stir until smooth. Bring to a boil;
reduce heat. Cook and stir for 2 minutes. Pour over fruit; mix
gently. Cover and refrigerate until serving. Yield: 10 servings.
SAUERKRAUT SALAD
~Shared by Mary S.,
Nashville, TN
1 (16 ounce can) whole kernel corn, drained*
1 (16 ounce can) kraut, drained
1 large green pepper, chopped
1 large onion, chopped
1 cup celery, chopped
1/2 cup sugar
1 small jar (2 ounces) pimento
1 to 2 tbsp salad oil
Do not cook. Toss all the above together and make a day ahead and
refrigerate. * You may use a can of Mexicorn and omit the pimento.
CREAMY TUNA TWIST
SALAD
~Shared by Mary S.,
Nashville, TN
1 cup mayo
2 tbsp cider vinegar
Dash pepper
4 oz twist macaroni, cooked (about 2 cups uncooked)
1 (6 ounce can) tuna, drained and flaked
1 cup cooked peas
1 cup sliced celery
1/2 cup chopped red onion
1/4 cup snipped dill or 1 tbsp dried dill weed
In a large bowl, stir together first 3 ingredients until smooth.
Add remaining ingredients; toss to coat ell. Cover; chill.
Makes 4 servings. You may wish to make a tad more dressing.
SOUTHWEST TUNA SALAD
~Shared by Treva, NC
Add peppers, cilantro and a dash of Tabasco to boring tuna salad for a
more exciting salad
2 cans (6-oz) solid white tuna packed in water, drained well
1/2 cup minced red bell pepper
1 medium-sized jalapeno pepper, seeded and minced
1 tablespoon cilantro, minced
1/2 cup light mayonnaise
2 tablespoons lemon juice
1 large clove garlic, peeled and forced through a press
1/4 teaspoon Tabasco sauce (opt)
6 small inner leaves, romaine lettuce, cut into fine shreds
Break up the tuna into fine flakes. Add the bell pepper, jalapeno and
cilantro. Stir together they mayonnaise, lemon juice, garlic and
Tabasco, if using. Combine the tuna mixture with the mayonnaise
dressing and refrigerate until ready to use.
Just before serving, stir the the shreds of romaine.
PISTACHIO SALAD
~Shared by Treva, NC
1 small box Jell-0 Instant Pudding, Pistachio Flavored
1 regular sized can of crushed pineapple, do not drain
1 c. mini-marshmallows
1 c. chopped nuts
1 small container of Cool Whip
Green food coloring
Put undrained can of crushed pineapple into a large bowl, add dry
pudding mix and combine well.
Add marshmallows and nuts.
Fold in Cool Whip.
Chill in fridge for several hours or overnight.
PINK SALAD
~Shared by Treva, NC
1 can cherry pie filling
1 can Eagle Brand milk
1 can crushed pineapple
1 C. small marshmallows
1 carton Cool Whip
Mix cherry pie filling and Eagle Brand milk. Add crushed
pineapple (do not drain), marshmallows and Cool Whip. Mix
well. Chill until served.
MT. DEW SALAD
~Shared by Treva, NC
1 (6 oz) pkg. Lemon jello
1 c. Boiling water
1 can cold MT. Dew
1 (15 oz) pineapple tidbits, drained (save juice)
1 pkg. Instant lemon pudding
1 c. Cool whip
1 c. Mini marshmallows
Dissolve jello in boiling water. Add MT. Dew and juice from
pineapple. Chill until starts to thicken. Make up pudding
according to directions. Mix jello, pudding and cool whip.
Beat together. Add drained pineapple and marshmallows. Chill.
BERRY SALAD WITH
YOGURT DRESSING
~Shared by Treva, NC
1 cup no-fat/low-fat vanilla yogurt
1/4 cup honey - any kind will do
1 to 2 tablespoons skim milk (as needed to thin out dressing)
cinnamon and nutmeg to taste
4 cups of Berries -Strawberries, blueberries, raspberries, etc.
fresh peppermint leaves, whole or finely cut
Wash, stem and sort berries. In a small bowl combine yogurt and honey
and whisk together. Add cinnamon and nutmeg and whisk until well
incorporated. Add milk until you reach your desired consistency. Place
berries in serving bowls and drizzle the yogurt dressing over the top.
Garnish with mint and serve immediately.
GORGONZOLA CHEESE
SALAD
~Shared by Dorie, IL
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8 ounces Gorgonzola cheese, crumbled
1/2 teaspoon dried oregano
1 clove garlic, crushed
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/3 cup olive oil
1 cup milk
1 tablespoon red wine vinegar
2 heads Boston lettuce, cored and shredded
1 avocado, diced
1/4 cup walnuts
Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive
oil, milk, and vinegar in a blender or food processor. Blend until
smooth.
In a large bowl, toss the Gorgonzola dressing with lettuce, avocado,
and walnuts.
MARINATED VEGGIE
SALAD
~Shared by Dorie, IL
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1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
4 ounces fresh mushrooms, sliced
1 green bell pepper, chopped
3 stalks celery, diced
1 onion, finely diced
1/2 cup distilled white vinegar
2 tablespoons poppy seeds
1 cup white sugar
2 teaspoons mustard powder
1 teaspoon salt
1 1/2 cups vegetable oil
Blanch broccoli and cauliflower in a large pot of boiling water until
just barely tender. Drain and rise with cold water.
In a large bowl combine broccoli, cauliflower, mushrooms, pepper,
celery and onion.
In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard,
salt and vegetable oil. Mix until well blended.
Pour the marinade over the vegetables and mix well. Chill overnight
before serving. Keep any extras refrigerated.
CURRIED CHICKEN
SALAD CUPS
~Shared by Dorie, IL
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3 C. cubed cooked chicken breast
1 C. dried cranberries
2 celery ribs sliced
1/2 C. chopped red onion
1/3 C. slivered almonds toasted
1/4 C. flaked coconut
Dressing:
2/3 C. fat free mayonnaise
3 T. lemon juice
1 t. fennel seed crushed
1 t. curry powder
1 t. honey
1/8 t. ground cinnamon
14 lettuce leaves
In a large bowl combine the first 7 ingredients. In a small bowl
combine the mayonnaise, lemon juice, fennel seed, curry, honey and
cinnamon, add to the chicken mixture and mix well. Serve on
lettuce leaves.
STUFFED TOMATO SALAD
~Shared by Dorie, IL
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Serves 4
1 cucumber cut fine
1 green pepper diced
1 good sized onion diced
1 stalk of celery chopped
4 ounces of creamed cheese
salt and pepper to taste
cayenne to taste (optional)
Mix all the ingredients above together. Take out the center of the
tomatoes and fill with the mixture and chill.
Serve on a bed of lettuce leaves with your favorite dressing on the
side.
PASTA SALAD
~Shared by Dorie, IL
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1 (16 ounce) package rotini pasta
8 ounces Monterey Jack cheese, cubed
3 3/4 teaspoons Old Bay Seasoning TM
1 cup zesty Italian dressing
1 (6 ounce) can sliced black olives
1 large cucumber, chopped
Cook rotelle pasta in boiling salted water until al dente. Rinse with
cool water, and drain well.
In a large bowl mix together the cubed Monterey Jack cheese, salad
seasoning, black olives, and diced cucumbers.
Add the drained and cooled pasta to the large bowl, pour Italian
dressing over pasta and vegetables. Mix well.
Refrigerate for several hours before serving.
GREEK PASTA SALAD
~Shared by Dorie, IL
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1 (16 ounce) package rotini pasta
1 (10 ounce) package frozen chopped spinach
3 tablespoons olive oil
3 cloves garlic, minced
7 ounces crumbled feta cheese
1 tablespoon dried dill weed
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in
a medium saucepan over medium heat, bring water to a boil. Add spinach
and cook for 5 minutes or until spinach is tender; drain and reserve.
In a large pot over medium heat, warm olive oil and saute garlic until
golden; add pasta and spinach and mix.
Remove from heat and let cool for ten minutes. Add feta and dill; mix
well and serve.
WILD RICE SALAD
~Shared by Dorie, IL
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3 C. water
1 C. uncooked wild rice
2 chicken bouillon cubes
4 1/2 t. butter
1 C. cut fresh green beans
1 C. cubed cooked chicken breast
1 medium tomato chopped
1/4 C. rice vinegar
1 T. sesame oil
1 garlic clove minced
1/2 t. dried tarragon
1/4 t. pepper
In a large saucepan bring the water, rice, bouillon and butter to a
boil. Reduce heat, cover and simmer for 45-60 minutes or until
rice is tender. Drain if necessary, transfer to a bowl and cool
completely. Place green beans in a steamer basket; place in a
small saucepan over 1" of water. Bring to a boil; cover and steam
for 8-10 minutes or until crisp-tender.
Add the chicken, tomato, onios and green beans to the rice; stir until
gblended. Combine the remaining ingredients; drizzle over medium
and toss to coat. Refrigerate until chilled.
BLUE RIBBON CARROT
SALAD
~Shared by Dorie, IL
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2 lb. carrots, cut into 2 x 1/4 inch sticks
1 can condensed tomato soup
1/4 c. sugar
1/2 c. vinegar
1 tsp. dry mustard
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 c. snow pea pods, halved crosswise, cooked & drained
1 green pepper, cut into strips
In 4 quart saucepan, over medium heat in 1 inch boiling water, cook
carrots until tender. Drain. Cool slightly.
In large bowl, combine soup, sugar, vinegar, mustard, salad oil and
Worcestershire sauce. Add carrots, pea pods and pepper; toss to coat
well. Cover, refrigerate until serving time - at least 4 hours. 6 cups
- 8 servings.
GOURMET CUCUMBER
CHICKEN SALAD
~Shared by Dorie, IL
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2 (10 ounce) cans chicken chunks, drained
1 cup seedless green grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
1 (11 ounce) can mandarin oranges, drained
3/4 cup creamy cucumber salad dressing
In a salad bowl combine the chicken, grapes, pecans/almonds, celery,
oranges and salad dressing. Toss to coat and serve!
EGGPLANT TOMATO SALAD
~Shared by Dorie, IL
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1 green bell pepper
1 large red bell pepper
7 tomatoes
1 eggplant
4 cloves crushed garlic
1/4 cup extra virgin olive oil
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Roast peppers on stove burners, or under oven broiler until skin turns
evenly black. Immediately place in a plastic bag and let cool.
Prepare the tomatoes by cutting an X on the bottom of each and boil in
water for 1 minute, plunge into a cold water bath and let cool.
Cut the eggplant into small strips and saute in oil until eggplant
begins to brown. About 6 to 8 minutes. Once the eggplant is soft, add
garlic.
Rinse the peppers under cold water and remove the burnt skin (just the
ash). Open the peppers and remove seeds. Cut into small strips and add
to eggplant. Peel cooled tomatoes, chop and add to eggplant mixture.
Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat
and simmer for 30 minutes.
FROG EYED SALAD
~Shared by Dorie, IL
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1 cup white sugar
3 egg yolks
2 tablespoons all-purpose flour
2 cups pineapple juice
1 tablespoon lemon juice
1 (16 ounce) package acini di pepe pasta
2 (20 ounce) cans pineapple chunks
2 (11 ounce) cans mandarin oranges, drained
3/4 cup maraschino cherries, chopped
1 (16 ounce) package miniature marshmallows
1 (12 ounce) container frozen whipped topping, thawed
In large saucepan over low heat, combine sugar, egg yolks, flour,
pineapple juice and lemon juice. Stir and cook until thickened. Remove
from heat.
While sauce is cooking, bring a large pot of lightly salted water to a
boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain
and rinse with cold water.
In large bowl, combine cooked mixture with pasta and toss to coat
thoroughly. Refrigerate 8 hours or overnight.
Toss pasta with pineapple, mandarin oranges, maraschino cherries,
marshmallows and whipped topping. Refrigerate until serving.
GREEK ORZO SALAD
~Shared by Dorie, IL
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1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts,
reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion,
feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and
chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.
MOSTACCIOLI SALAD
~Shared by Dorie, IL
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1 (16 ounce) package mostaccioli pasta
1 tablespoon vegetable oil
1 1/2 cups distilled white vinegar
1 1/2 cups white sugar
1 medium onion, chopped
1 medium cucumber, chopped
1 (4 ounce) jar chopped pimento
2 teaspoons prepared yellow mustard
1 tablespoon garlic powder
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
In a large bowl, gently toss together the pasta, oil, vinegar, sugar,
onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt,
and pepper. Cover, and refrigerate 24 hours before serving.
PINEAPPLE CONGEALED
SALAD
~Shared by Dorie, IL
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1 (3 ounce) package lemon flavored gelatin mix
1 (3 ounce) package lime flavored gelatin mix
2 cups boiling water
2 cups water
1 (15 ounce) can crushed pineapple, with juice
1 (16 ounce) package small curd cottage cheese
3 tablespoons prepared horseradish
1 cup mayonnaise
1 cup chopped pecans
In a 9x13 inch dish, mix lemon flavored gelatin mix, lime flavored
gelatin mix and boiling water. When the mixes are completely dissolved,
pour in remaining water. Chill in the refrigerator 1 hour, or until the
gelatin begins to set.
Stir in the crushed pineapple, cottage cheese, horseradish, mayonnaise
and pecans. Continue to chill 3 hours, or until completely gelled.
YANKEE SALAD
~Shared by Dorie, IL
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1 (16 ounce) package uncooked orzo pasta
3/4 cup white sugar
2 eggs, beaten
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 (20 ounce) cans crushed pineapple, drained with juice reserved
1 cup mandarin orange segments, drained and chopped
1 (10 ounce) jar maraschino cherries, drained and chopped
1 (12 ounce) container frozen whipped topping, thawed
DIRECTIONS
In a large pot of salted boiling water, cook pasta until al dente,
rinse under cold water and drain.
In a sauce pan, combine the sugar, eggs, flour, salt, pineapple juice
and cook over medium heat until mixture thickens. Remove from heat and
cool.
Toss together the pasta and cooked pineapple juice mixture. Refrigerate
overnight.
Break up chilled pasta with a spoon and mix in pineapple, mandarin
oranges and cherries. Fold in thawed whipped topping, chill and serve.
CURRIED CHICKEN
SALAD CUPS
~Shared by Dorie, IL
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3 C. cubed cooked chicken breast
1 C. dried cranberries
2 celery ribs sliced
1/2 C. chopped red onion
1/3 C. slivered almonds toasted
1/4 C. flaked coconut
Dressing:
2/3 C. fat free mayonnaise
3 T. lemon juice
1 t. fennel seed crushed
1 t. curry powder
1 t. honey
1/8 t. ground cinnamon
14 lettuce leaves
In a large bowl combine the first 7 ingredients. In a small bowl
combine the mayonnaise, lemon juice, fennel seed, curry, honey and
cinnamon, add to the chicken mixture and mix well. Serve on
lettuce leaves.
ANGEL HAIR PASTA
SALAD
~Shared by Dorie, IL
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2 (8 ounce) packages angel hair pasta
1/2 pound cooked bay shrimp
3/4 cup chopped green onions
1 1/2 cups ranch-style salad dressing
Cook the pasta according to package directions; drain and rinse under
cold water.
Mix together the pasta, shrimp, green onions and ranch dressing, then
carefully work the shrimp into the pasta with your hands. (Note: As the
salad sits, it will absorb some of the dressing; add a little dressing
right before serving).
CUCUMBER-SOUR CREAM
SALAD
~Shared by Dorie, IL
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1 cup dairy sour cream
3 tbsp finely chopped onion
2 tbsp chopped fresh dill or
2 tsp dried dill weed
2 tbsp vinegar
1 tbsp sugar
1 tsp salt
4 medium cucumber, thinly sliced
In a large bowl using a wire whisk, beat together all the ingredients
except the cucumbers. Add the cucumbers. Toss until well
coated. Cover and refrigerate at least 2 hours to blend the
flavors. Stir occasionally.. Makes about 5 cups or 6
servings
ITALIAN GARDEN SALAD
~Shared by Dorie, IL
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8 oz. uncooked spaghetti
1 C. fresh green beans
Dressing:
6 T. canola oil
3 T. sugar
2 T. white wine vinegar
2 garlic clove minced
1 t. salt
1 t. dried parsley flakes
1 t. dried basil
1/2 t. dried oregano
1/4 t. onion powder
Salad:
2 C. cubed cooked chicken
1 medium green pepper julienned
4 oz. Colby Monterey Jack cheese cubed
1 medium zucchini sliced
1 small yellow summer squash sliced
8 cherry tomatoews halved
1 small red onion halved and sliced
shredded Parmesan cheese optional
Cook spaghetti according to package directions adding the green beans
during the last 4 minutes of cooking. Meanwhile in a large bowl,
combine the dressing ingredients. Add the chicken, pepper, Colby
Monterey Jack cheese, zucchini, squash, tomatoes and onion. Drain
spaghetti and beans, rinse in cold water. Add to the other
ingredients and toss to coat. Refrigerate until chilled.
Sprinkle with Parmesan cheese if desired.
FABULOUS FRUIT SALAD
~Shared by Dorie, IL
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1 medium honeydew peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 C. cubed seedless watermelon
2 medium peaches peeled and sliced
2 medium nectarines sliced
1 C. seedless red grapes
1 C. halved fresh strawberries
1 (11 oz) can mandarin oranges drained
2 medium kiwifruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 (12 oz) can frozen lemonade concentrate thawed
1 (3.4 oz) pkg. instant vanilla pudding mix
In a large bowl combine the first nine ingredients. Cover and
refrigerate for at least 1 hour.
Just before serving, stir in the bananas and apple. Combine
lemonade concentrate and pudding mix, pour over fruit and toss to coat.
AUSTRALIAN POTATO
SALAD
~Shared by Dorie, IL
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4 pounds white potatoes, cut into 1 inch cubes
3/4 cup bottled French salad dressing
1 cup chopped celery
6 green onions, chopped
1 1/4 cups mayonnaise
1 cup sour cream
1 tablespoon coarse grained mustard
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh dill weed
ground black pepper to taste
Place the potatoes in a large pot and fill with enough water to cover.
Bring to a boil with the pot uncovered, then remove from the heat,
cover and let stand for 25 minutes. Drain and transfer to a serving
bowl. Stir in the French salad dressing while the potatoes are still
warm. Cool for at least 1 hour. Add the celery and green onions to the
potatoes and mix in the mayonnaise, sour cream, mustard, mint, dill and
pepper. Refrigerate until serving.
BROCCOLI BUFFET SALAD
~Shared by Dorie, IL
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3 cups broccoli florets
1/2 cup chopped red onion
1/4 cup sunflower seeds
1/2 cup chopped raisins
1/2 cup crumbled feta cheese
1/2 cup plain low-fat yogurt
1/4 cup light mayonnaise
2 tablespoons white sugar
1 tablespoon lemon juice
salt and pepper to taste
In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon
juice.
In a salad bowl, stir together broccoli, red onion, sunflower seeds,
raisins, and crumbled feta cheese. Toss with yogurt dressing, and
season with salt and pepper to taste. Cover, and refrigerate for 2
hours.
MACARONI SEAFOOD
SALAD
~Shared by Dorie, IL
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1 (16 ounce) package spaghetti, broken into 2-inch pieces
4 hard-cooked eggs, chopped
1 carrot, grated
1/2 cup frozen petite peas, thawed
1 cup frozen fully cooked salad shrimp, thawed
1/2 cup crab meat, cooked
Dressing:
16 ounces mayonnaise
1/4 cup milk
1 teaspoon lemon juice
1 teaspoon sugar
salt to taste
black pepper to taste
paprika to taste
Bring a large pot of lightly salted water to boil. Add pasta, and cook
until al dente, about 8 to 10 minutes. Drain, and add pasta to a large
bowl. Stir in eggs, carrots, peas, shrimp, and crab meat. Cover, and
refrigerate.
To make dressing, stir together mayonnaise, milk, lemon juice, and
sugar. Season to taste with salt, pepper, and paprika.
Mix dressing into chilled pasta, stirring until well combined. If the
salad seems dry, stir in more mayonnaise and a splash more milk or
water. Cover, and chill before serving.
TROPICAL CHICKEN
SALAD
~Shared by Dorie, IL
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2 cups cubed cooked chicken
1 cup chopped celery
1 cup mayonnaise
1/2 to 1 teaspoon curry powder
1 can (20 ounces) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1/2 cup flaked coconut
Salad greens, optional
3/4 cup salted peanuts or cashew halves
Directions
Place chicken and celery in a large bowl. Combine mayonnaise and curry
powder; add to chicken mixture and mix well. Cover and chill for at
least 30 minutes.
Before serving, add the pineapple, bananas, oranges and coconut; toss
gently. Serve on salad greens if desired. Sprinkle with nuts
Yield: 4-6 servings.
Nutrition Facts: 1 serving (1 cup) equals 610 calories, 45 g fat (9 g
saturated fat), 55 mg cholesterol, 363 mg sodium, 36 g carbohydrate, 4
g fiber, 20 g protein.
BLUEBERRY SALAD
~Shared by Dorie, IL
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1 3 oz. package blackberry gelatin
2 cups boiling water
1 No. 2 can undrained canned crushed pineapple in juice
1 16 oz. can blueberry pie filling
1 cup sour cream
1 8 oz. package cream cheese
1/2 cup sugar
1 teaspoon vanilla
In a 9 x 13-inch pan, mix the gelatin and boiling water until
dissolved. Add undrained pineapple and blueberry pie filling. Stir and
let set in refrigerator. Mix sour cream with the softened cream cheese,
sugar, and vanilla. Do not over beat. Spread on top of the set gelatin
mixture. Chill again in refrigerator.
Serves 12
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TRICOLOR PASTA SALAD
~Shared by
Patricia, Charlevoix, MI
1 pound tricolor corkscrew pasta
3 tablespoons olive oil
3 tablespoons nonfat chicken broth
5 tablespoons white wine vinegar
3 tablespoons nonfat, low sodium tomato sauce
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon dried oregano
1/2 cup finely chopped onions
1/2 green pepper, finely chopped
1 cup frozen corn, thawed
1/4 cup chopped fresh parsley
1 can (4 ounces green chili peppers, chopped
4 ounces pimentos, sliced
1 can (15 ounce) kidney beans, rinsed and drained
4 ounces low-fat Cheddar cheese, cubed
1 tablespoon finely chopped fresh cilantro
Fresh ground black pepper
Cook pasta for 4 to 8 minutes - do not overcook. In a small bowl whisk
together oil, broth, vinegar, tomato sauce, garlic, chili powder, salt
and oregano. Set aside.
In a large bowl combine onions, green peppers, corn, parsley, chili
peppers, pimentos, beans, cheese, cilantro and black pepper. Stir in
the pasta. Pour in the oil mixture and toss gently. Serves 6.
Per serving: 495 calories, 11.3g total fat, 5.1 mono fat, 1.2g poly
fat, 2.7g sat fat, 5mg cholesterol, 1,096 mg. sodium.
WARM CHICKEN SAUSAGE
& POTATO SALAD
~Shared by Luanne,
FL
When I made this I used fresh baby spinach instead of arugula which can
be bitter. This is the way I copied it to use when I made it. Will do
it again.
Ingredients:
1 pound small potatoes, cut in half
1 5-ounce bag arugula (about 4 cups, gently packed)
12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
1/3 cup cider vinegar
1 tablespoon maple syrup
1 tablespoon whole-grain or Dijon mustard
1 tablespoon extra-virgin olive oil
Freshly ground pepper, to taste
Preparation:
Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a
steamer basket and steam, covered, until just cooked through, about 15
minutes. Transfer to a large bowl and add arugula; cover with foil to
keep warm.
Cook sausage in a medium skillet over medium heat, stirring often,
until browned and heated through, about 5 minutes. Add to the
potato-arugula mixture.
Remove the pan from the heat and whisk in vinegar, maple syrup and
mustard, scraping up any browned bits. Gradually whisk in oil. Pour the
dressing over the salad and toss until the arugula is wilted. Season
with pepper.
Nutrition
Per serving: 258 calories; 9 g fat (1 g sat, 3 g mono); 60 mg
cholesterol; 27 g carbohydrates; 3 g added sugars; 15 g protein; 2 g
fiber; 483 mg sodium; 103 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value).
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat
SPICED MARINATED
TOMATOES
~Shared by Linda
H., Rosharon, TX
Can prepare this recipe up to two days in advance. The longer the
tomatoes marinate, the more flavor they acquire. Remove the seeds from
the pepper if you prefer mild heat.
Yield: 8 servings (serving size: 1/2 cup)
4 cups halved red, yellow, or orange cherry tomatoes
1/3 cup thinly sliced green onions (about 4)
4 garlic cloves, minced
1 jalapeño pepper, thinly sliced
1/3 cup white balsamic vinegar
1 tablespoon light brown sugar
1 tablespoon extravirgin olive oil
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine first 4 ingredients in a large bowl. Combine vinegar and
remaining ingredients in a small bowl; stir until blended. Pour vinegar
mixture over tomato mixture, tossing to coat. Chill 1 hour.
Nutritional Information
Calories: 58 (31% from fat) Fat:2g (sat 0.3g,mono 1.3g,poly
0.3g) Protein: 1g Carbohydrate:10.1g Fiber:1.2g
Cholesterol:0.0mg Iron:0.8mg Sodium:159mg Calcium:17mg
Source: Cooking Light, JUNE 2006
IN-SEASON CITRUS
SALAD
~Shared by
Patricia, Charlevoix, MI
6 cups mixed greens
2 tangerines, peeled and sectioned
1 cup sliced mushrooms
6 radishes, sliced thin
1 avocado, sliced
Ginger-Horseradish Dressing
1/4 cup nonfat yogurt or mayo
1/4 cup nonfat sour cream
1/4 cup orange juice
2 teaspoons prepared horseradish
1 teaspoon ground ginger
1/4 teaspoon honey
Divide the greens among 6 salad bowls. Top each portion with equal
amounts of tangerine, mushroom, radish and avocado. Set aside.
In a blender combine all dressing ingredients. Mix until smooth. Spoon
over salad.
Per serving: 98 calories, 5.3g total fat, 3.3g mono fat, 0.7g poly fat,
0.8g sat fat, 0 mg cholesterol, 49 mg. sodium.
MEXICAN SUCCOTASH
~Shared by Linda
H., Rosharon, TX
This all-purpose side dish incorporates lots of late-summer produce -
great for using your garden bounty or farmers' market finds.
Yield: 8 servings (serving size: about 3/4 cup)
1 poblano chile
2 cups shelled fresh lima beans (about 2 pounds unshelled
beans)
1 tablespoon olive oil
1 cup finely chopped Vidalia or other sweet onion
1 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 garlic cloves, minced
2 cups fresh corn kernels
1 cup grape tomatoes, halved
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cilantro sprigs (optional)
Preheat broiler. Cut poblano chile in half lengthwise; discard
seeds and membranes. Place chile halves, skin sides up, on a foil-lined
baking sheet; flatten with hand. Broil 10 minutes or until blackened.
Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop,
and set aside.
Place beans in a medium saucepan; cover with water. Bring to a boil;
reduce heat to medium, and cook 25 minutes or until tender. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion
and bell peppers; sauté 6 minutes. Add garlic; sauté 1 minute. Stir in
beans and corn; sauté 6 minutes or until corn is tender. Add poblano
and tomatoes; cook 2 minutes. Remove from heat; stir in chopped
cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs,
if desired.
Source: Cooking Light, JUNE 2009
THE EATINGWELL COBB
SALAD
~Shared by Jim D.,
WA
Makes 4 servings
Ingredients
3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
1 teaspoon freshly ground pepper
¼ teaspoon salt
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
8 ounces shredded cooked chicken breast (about 1 large breast half; see
Tip)
2 large eggs, hard-boiled (see Tip), peeled and chopped
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
2 slices cooked bacon, crumbled
½ cup crumbled blue cheese (optional)
Instructions
1. Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to
combine. Whisk in oil until combined. Place salad greens in a large
bowl. Add half of the dressing and toss to coat.
2. Divide the greens among 4 plates. Arrange equal portions of chicken,
egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on
top of the lettuce. Drizzle the salads with the remaining dressing.
Tips: To poach chicken breasts, place boneless, skinless chicken
breasts in a medium skillet or saucepan and add lightly salted water to
cover; bring to a boil. Cover, reduce heat to low and simmer gently
until chicken is cooked through and no longer pink in the middle, 10 to
15 minutes. To shred the chicken, use two forks to pull it apart into
long shreds.
To hard-boil eggs, place in a single layer in a saucepan; cover with
water. Bring to a simmer over medium-high heat. Reduce heat to low and
cook at the barest simmer for 10 minutes. Remove from heat, pour out
hot water and fill the pan with a mixture of cold water and ice cubes;
let stand until the eggs are completely cooled.
Nutrition Information
Per serving: 346 calories; 23 g fat (4 g sat, 15 g mono); 142 mg
cholesterol; 18 g carbohydrate; 21 g protein; 8 g fiber; 397 mg sodium;
711 mg potassium.
Nutrition bonus: Vitamin A (117% daily value), Vitamin C (27% dv),
Potassium (20% dv), Folate (18% dv), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 3 fat
Source: EatingWell.com
CHERRY COLA SALAD
~Shared by Treva, NC
Yield: 18 Servings
Weight Watcher Points: 2 Points
1 can (16 oz.) unsweetened red, tart, pitted cherries, drained -
reserve juice
5 pk Equal sugar substitute
2 pk 0.35 oz. ea Sugar-Free cherry gelatin
1 can (20 oz.) - unsweetened crushed pineapple - drained and reserve
juice
1 c Very cold diet cola
2 tb Finely chopped pecans
1/4 c Finely chopped celery
Place cherries in small bowl; sprinkle with Equal. In saucepan,
dissolve gelatin in 2 cups boiling water. Remove from heat and transfer
gelatin to large mixing bowl. Allow to cool for 30 minutes to 1 hour
until it begins to congeal. Combine reserved cherry and pineapple
juices in a 1-cup measure. Add enough water to make 1 cup. Add juice to
gelatin. Stir in diet cola, pineapple, pecans, celery and gelatin. Pour
into a 9 x 13 glass pan. Refrigerate until firm. To serve, cut into 18
pieces and place each piece on a lettuce leaf.
EXCHANGES: 1/2 fruit NUTRITIONAL INFO per serving:
Protein 0.79 gm; Carbo 8 gm; Sodium 4 mg; Cholesterol 0; Percent
calories from fat 17; dietary fiber 0.85gm, Calories 105
Source: Equal Recipes
TACO SALAD
~Shared by Treva, NC
A super-quick blend of reduced-fat sour cream and salsa serves double
duty as salad dressing and seasoning for the meat in our updated
version of Tex-Mex taco salad. Depending on the type of salsa you use,
the salad will vary in heat. We keep this version light with lean
turkey, but lean ground beef (about 95%-lean) would also keep the
nutrition marks reasonable. Just hold the deep-fried tortilla bowl and
instead serve this salad with baked tortilla chips and wedges of fresh
lime.
4 servings (1 cup filling & 2 cups salad each)
Active Time: 30 minutes
Total Time: 30 minutes
1/2 cup prepared salsa
1/4 cup reduced-fat sour cream
1 teaspoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound 93%-lean ground turkey
2 large plum tomatoes, diced
1 14-ounce can kidney beans, rinsed
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
8 cups shredded romaine lettuce
1/2 cup shredded sharp Cheddar cheese
1. Combine salsa and sour cream in a large bowl.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and
garlic and cook, stirring often, until softened, about 2 minutes. Add
turkey and cook, stirring often and crumbling with a wooden spoon,
until cooked through, about 5 minutes. Add tomatoes, beans, cumin and
chili powder; cook, stirring, until the tomatoes begin to break down, 2
to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the
salsa mixture.
3. Add lettuce to the remaining salsa mixture in the bowl; toss to
coat. To serve, divide the lettuce among 4 plates, top with the turkey
mixture and sprinkle with cheese.
Nutrition
Per serving : 361 Calories; 16 g Fat; 6 g Sat; 1 g Mono; 86 mg
Cholesterol; 25 g Carbohydrates; 33 g Protein; 10 g Fiber; 583 mg
Sodium; 718 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 4 lean meat
RED ROBIN BARBECUE
CHICKEN SALAD
(A COPY CAT RECIPE)
~Shared by Treva, NC
Barbecue sauce:
1/2 cup tomato sauce
1 teaspoon smoky Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 packet Sweet-N-Low artificial sweetener
1 teaspoon yellow mustard
1 boneless, skinless chicken breast half
2 cups chopped romaine lettuce
2 cups chopped green leaf or iceberg lettuce
1/2 cup chopped red cabbage
1 small tomato, chopped (1/4 cup)
1/2 cup fat-free refried black beans
1/2 cup shredded low-fat Cheddar cheese
1/4 avocado, sliced
1/4 cup fat-free Ranch dressing
1. Preheat the grill.
2. Make the barbecue sauce by whisking all ingredients together.
3. Place the chicken on the grill, brushing both sides generously with
barbecue sauce once the chicken is half cooked. Continue to brush with
the sauce as the chicken grills.
4. Combine the lettuces and cabbage and arrange on a serving plate and
top with tomato.
5. In a saute pan, heat the beans. Spread the beans over the
lettuce on one side of plate.
6. Slice the cooked chicken and spread it on the opposite side of the
lettuce plate from the beans.
7. Sprinkle cheese over the top.
8. Garnish with avocado slices and serve with the Ranch dressing and
any remaining barbecue sauce on the side. (If you plan to use
some of the barbecue sauce for serving with the salad, separate it at
the beginning so you are not using sauce that has been contaminated
with raw chicken).
Serves 1
NUTRITIONAL INFORMATION PER SERVING
Calories: 540
Fat: 14.78 grams
Protein: 51.17 grams
Carbohydrates: 54.27 grams
Dietary Fiber: 15.10 grams
The original Red Robin version has 1,095 calories per serving. By
making your own barbecue sauce, using fat-free beans, cheese, and Ranch
dressing, and eliminating the crunchy onion rings, you save 555
calories per serving.
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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WEST COAST COBB SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 12 cups torn romaine lettuce
- 2 cups diced grilled chicken breast or roast turkey
- 1 cup diced tomato
- 1 cup diced avocado
- 1 medium carrot, shredded with a potato peeler
- 1/2 cup chopped red onion
- 2 hard boiled eggs, chopped
- 4 slices turkey bacon, cooked and crumbled
- 3/4 cup shredded nonfat or reduced-fat Monterey Jack cheese
- 1/4 cup chopped walnuts
- 3/4 cup nonfat or light ranch or olive oil vinaigrette salad
dressing
DIRECTIONS
Arrange a quarter of the salad greens over the bottoms of each of 4
plates. Top the lettuce on each plate with a quarter of the chicken or
turkey and a quarter of the tomato, avocado, carrot, and onion.
Sprinkle each salad with some of the egg, bacon, cheese, and walnuts.
Serve immediately accompanied by the dressing.
Nutritional Information Per Serving (1/4 of recipe): Calories: 413,
Carbohydrate: 27 g, Cholesterol: 166 mg, Fat: 16 g, Saturated Fat: 2.7
g, Fiber: 7 g, Protein: 40 g, Sodium: 838 mg, Calcium: 243 mg Diabetic
Exchanges: 4 Lean Meat, 4 Vegetable, 2 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher
Saudek
PASTA-VEGETABLE SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 16 servings
INGREDIENTS
- 2 tablespoons cider vinegar
- 2 tablespoons tomato sauce
- 2 teaspoons sugar
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 teaspoon dried marjoram leaves
- 1/4 teaspoon basil
- 1/4 teaspoon salt, or to taste (optional)
- 1 cup uncooked penne or similarly shaped pasta
- 1 large tomato, cubed
- 1 small zucchini, cubed
- 1 medium red or yellow pepper, seeded and chopped
- 1 cup broccoli or cauliflower florets
DIRECTIONS
In a serving bowl, combine the vinegar and tomato sauce. Stir to mix
well. Stir in the sugar, oil, garlic, marjoram, basil, and salt (if
desired). Set aside.
Meanwhile, add the tomatoes, zucchini, pepper and broccoli to the bowl
with the dressing. Stir to mix well. Stir in the pasta. Serve
immediately, or cover and refrigerate 1 hour or up to 36 hours before
serving. Stir before serving.
Nutritional Information Per Serving (1/2 cup): Calories: 44, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 14 mg, Carbohydrate: 6 g, Dietary Fiber: 1
g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1/2 Starch
Source: The
Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the
American Diabetes Association
ITALIAN BEAN SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 (15 ounce) cans white beans, drained
- 1 small red onion, minced
- 3 stalks celery, diagonally sliced
- 1/4 cup sliced scallions
- 1/2 cup minced parsley
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Fresh ground pepper to taste
DIRECTIONS
Combine all ingredients in the order given. Add more balsamic vinegar
if desired. Refrigerate until ready to serve.
Nutritional Information Per Serving (1/2 cup): Calories: 167, Fat: 3 g,
Cholesterol: 0 mg, Sodium: 188, Carbohydrate: 28 g, Dietary Fiber: 5 g,
Sugars: 4 g, Protein: 9 g
Diabetic Exchanges: 2 Starch
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
CRUNCHY CABBAGE SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 5 cups coarsely shredded cabbage
- 1 pound can pineapple tidbits in juice, well drained
- 8 ounce can water chestnuts, drained and chopped
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1/3 cup chopped toasted pecans
- 1/2 cup nonfat or light mayonnaise
- 1/4 cup light sour cream
DIRECTIONS
Place all of the ingredients except for the mayonnaise and sour cream
in a large bowl and toss to mix.
Combine the mayonnaise and sour cream, add to the cabbage mixture, and
toss to mix well. Cover the salad and refrigerate for at least 1 hour
before serving.
Nutritional Information Per Serving (per 2/3 cup serving): Calories:
124, Carbohydrate: 15 g, Cholesterol: 6 mg, Fat: 5.4 g, Saturated Fat:
1.3 g, Fiber: 2.9 g, Protein: 4.2 g, Sodium: 167 mg, Calcium: 104 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher
Saudek
MEXICAN TUNA SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings (about 1 cup each)
INGREDIENTS
- 1 (6 ounce) can chunk light tuna in water, drained and flaked
- 1 green bell pepper, minced
- 2 scallions, minced
- 1/4 cup prepared green salsa
- 6 pimiento-stuffed green olives, chopped
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
- Freshly ground pepper to taste
DIRECTIONS
Combine tuna, bell pepper, scallions, salsa, olives, mayonnaise, lime
juice and cumin in a medium bowl. Mix with a fork; season with pepper.
Nutritional Information Per Serving (about 1 cup each): Calories: 192,
Fat: 8 g, Cholesterol: 31 mg, Carbohydrate: 8 g, Protein: 23 g, Fiber:
2 g, Sodium: 841 mg
Diabetic Exchanges: 1 Vegetable, 3 Very Lean Meat, 1 Fat (Mono)
Source: The
Eating Well Diabetes Cookbook
FESTIVE CRAB SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 package (8 ounces) reduced-fat cream cheese, softened
- 1/4 pound imitation crabmeat, flaked
- 1/2 teaspoon lemon juice
- 1 tablespoon chopped fresh dillweed
DIRECTIONS
Preheat the oven to 350 degrees F.
In a medium bowl, combine all the ingredients; mix well and spoon into
a 1/2-quart baking dish.
Bake for 25 to 30 minutes, or until golden and heated through. Serve
warm.
Nutritional Information Per Serving (1/4 cup): Calories: 112, Fat: 8 g,
Cholesterol: 31 mg, Sodium: 318 mg, Carbohydrate: 3 g, Dietary Fiber: 0
g, Sugars: 3 g, Protein: 6 g
Diabetic Exchanges: 1 Lean Meat, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
SUGAR SNAP SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings (3/4 cup each)
INGREDIENTS
- 3 cups sugar snap peas (8 ounces), trimmed
- 2 tablespoons white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground pepper
- 1 bunch scallions, trimmed and thinly sliced on the diagonal
- 1/2 large red bell pepper, cut into 1-1/2-inch-long slivers
DIRECTIONS
Cook peas in lightly salted boiling water in a medium saucepan until
tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions,
bell pepper and the peas; toss to coat. Serve within 1 hour.
Nutritional Information Per Serving (3/4 cup each): Calories: 104, Fat:
7 g, Cholesterol: 0 mg, Carbohydrate: 9 g, Protein: 2 g, Fiber: 3 g,
Sodium: 153 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Source: The
Eating Well Diabetes Cookbook
ZESTY MARINATED SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 11 servings
INGREDIENTS
- 4 cups broccoli florets
- 1 small zucchini, cut into 1-inch chunks
- 1 small yellow squash, cut into 1-inch chunks
- 1 medium-sized red bell pepper, cut into 1-inch chunks
- 1 small red onion, cut into 1/2-inch chunks
- 1/2 pint cherry tomatoes halved
- 3/4 cup low-fat Italian dressing
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
DIRECTIONS
In a large bowl, combine the broccoli, zucchini, yellow squash, pepper,
onion, and tomatoes.
In a small bowl, combine the remaining ingredients; mix well. Pour over
the vegetable mixture; toss until well coated. Cover and chill for at
least 2 hours before serving.
Nutritional Information Per Serving (1 cup): Calories: 56, Fat: 1 g,
Cholesterol: 0 mg, Sodium: 271 mg, Carbohydrate: 11 g, Dietary Fiber: 2
g, Sugars: 8 g, Protein: 2 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Vegetable
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
BROCCOLI SLAW
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 4 slices turkey bacon
- 1 (12-to-16 ounce) bag shredded broccoli slaw or 1 large bunch
broccoli (about 1-1/2 pounds)
- 1/4 cup reduced-fat mayonnaise
- 3 tablespoons cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 (8-ounce) can low-sodium sliced water chestnuts, rinsed and
coarsely chopped
- 1/2 cup finely diced red onion (1/2 medium)
DIRECTIONS
Cook bacon in a large skillet over medium heat, turning frequently,
until crisp, 5 to 8 minutes. (Alternatively, microwave on High for
2-1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.
If using whole broccoli, trim about 3 inches off the stems. Chop the
rest into 1/4-inch pieces.
Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large
bowl. Add water chestnuts, onion, bacon, and broccoli, and toss to
coat. If not serving right away, cover and refrigerate for up to 2
days.
Nutritional Information Per Serving (3/4 cup each): Calories: 80, Fat:
4 g, Cholesterol: 9 mg, Carbohydrate: 9 g, Protein: 3 g, Fiber: 3 g,
Sodium: 297 mg
Diabetic Exchanges: 2 Vegetable, 1 Fat
Source: The
Eating Well Diabetes Cookbook
ZUCCHINI AND
PARMIGIANO-REGGIANO SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 medium zucchini, peeled and sliced
- 1/2 cup Parmigiano-Reggiano, shaved thin
- 1 tablespoon lemon juice
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped lemon verbena
DIRECTIONS
Place the zucchini in a bowl and shave the Parmigiano-Reggiano in the
bowl. Add the lemon juice, olive oil, salt, pepper, and verbena. Toss
to incorporate the ingredients and serve.
Nutritional Information Per Serving (1/4 of recipe): Calories: 188,
Fat: 17 g, Cholesterol: 8 mg, Sodium: 766 mg, Carbohydrate: 5 g,
Protein: 6 g
Diabetic Exchanges: 1 Vegetable, 3 Fat, 1 Lean Meat
Source: Diabetes
Cookbook for Dummies
CAESAR SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 1 cup
INGREDIENTS
- 1/2 cup light mayonnaise
- 1/3 cup low-fat (1%) milk
- 1-1/2 teaspoons Dijon-style mustard
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large head romaine lettuce, washed and torn into bite-sized
pieces
DIRECTIONS
In a medium bowl, combine all the ingredients except the romaine; whisk
until smooth and creamy.
Place the romaine in a large salad bowl and toss with the dressing.
Serve immediately.
Nutritional Information Per Serving (1 cup): Calories: 55, Fat: 4 g,
Cholesterol: 6 mg, Sodium: 193 mg, Carbohydrate: 2 g, Dietary Fiber: 0
g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CONFETTI PEA SALAD
~Shared by Maggie,TX
From Maggie:
I make this in
larger batches for potlucks, picnics, and home. I found this great
recipe, cut down for 2, on Taste of Home on-line. It is delicious and
allows for many uses of leftovers so be creative!
2 ServingsPrep: 20 min. + chiliing
Ingredients
1 cup cooked small pasta shells
1/2 cup cubed cooked chicken breast
1/3 cup frozen peas, thawed
1/4 cup shredded Colby-Monterey Jack cheese
1/4 cup chopped celery
1/4 cup chopped sweet yellow pepper
1/4 cup chopped red onion
2 tablespoons mayonnaise
2 tablespoons ranch salad dressing
1 tablespoon plain yogurt
1/8 teaspoon pepper
1/4 cup chopped red apple
1/4 cup chopped walnuts, toasted
Directions
In a small bowl, combine the first seven ingredients. In another bowl,
combine the mayonnaise, salad dressing, yogurt and pepper. Pour over
pasta mixture and toss to coat. Cover and refrigerate for at least 1
hour. Just before serving, stir in the apple and walnuts.
Nutrition Facts: 1 cup (prepared with reduced-fat cheese, fat-free
mayonnaise, reduced-fat salad dressing and fat-free yogurt) equals 365
calories, 17 g fat (3 g saturated fat), 40 mg cholesterol, 444 mg sodium
Source: Taste of Home 2010
CHICKEN SALAD SUPREME
~Shared by
Patricia, Charlevoix, MI
1 cup diced cooked chicken
1 tablespoon clear French dressing
1/2 cup seedless grapes
1/2 cup chopped celery
1/3 cup mayonnaise or salad dressing
1/2 teaspoon lemon juice
Mix chicken and French dressing and chill for an hour. Add grapes and
celery. Combine mayonnaise, lemon juice and salt and pepper to taste.
Chill until ready to serve, placing on crisp lettuce cups.
COLD VERMICELLI SALAD
~Shared by Maggie,
TX
From Maggie:
I love cold pasta
salads and this one is perfect. Try adding chopped pepperoni, salami,
or chicken for a dinner setting.
2 Servings
Prep: 10 min. + chilling
Ingredients
1 cup cooked vermicelli
1/4 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup pickled whole mushrooms, sliced
1/4 cup fat-free Italian salad dressing
2 tablespoons sliced ripe olives
1 tablespoon diced pimientos
1 teaspoon Salad Supreme Seasoning
Directions
In a serving bowl, combine all of the ingredients; toss to coat.
Cover and refrigerate for at least 4 hours.
Nutrition Facts: 3/4 cup equals 144 calories, 2 g fat (trace saturated
fat), 1 mg cholesterol, 628 mg sodium, 27 g carbohydrate, 3 g fiber, 5
g protein.
Diabetic Exchanges: 2 vegetable, 1 starch.
Source: Taste of Home Cooking For 2
COPYCAT RED ROBIN
BBQ CHICKEN SALAD
~Shared by Jean P.,
Syracuse, NY
Description: Crisp greens topped with tomato, barbecued chicken, black
beans, cheese, bacon, sliced avocado and crunchy French fried onion
straws. Served with Ranch dressing.
Recipe - serves one person:
1/2 Chicken Breast, boneless and skinned
1/2 cup Barbecue Sauce (Bull's Eye or K.C. Masterpiece)
2 cups Romaine Lettuce, chopped
2 cups Iceberg Lettuce or Mixed Salad Greens, chopped
1/2 cup Red Cabbage, chopped
1/4 cup Tomato, chopped
1/2 cup Refried Black Beans
1/2 cup Cheddar Cheese, shredded
1/4 cup French's Fried Onions
1/4 avocado slices (3 slices)
1/4 cup Ranch dressing
2 pc. Bacon, Crisped
1. Place chicken in a plastic re-sealable bag and add the barbecue
sauce. Mix thoroughly and let sit to marinate for 20 minutes.
2. While the chicken is marinating, turn on the grill and bring to
medium high heat.
3. After 20 minutes, place chicken on the grill. Continuously baste the
chicken with the barbecue sauce, making sure to turn the chicken every
couple of minutes. Cook the chicken until it is completely cooked
through (white center, no pink).
4. In a medium mixing bowl, combine lettuce and cabbage. Place this
mixture on a serving plate and top with the chopped tomato.
5. In a small cooking pot, heat the refried beans on low heat, making
sure to stir so they do not stick to the bottom of the pot. When warm,
place the beans on one side of serving plate.
6. To the serving plate, add the shredded cheese then top with the
chopped red onions and crisped bacon.
7. Garnish the salad with the avocado slices.
8. Slice the chicken and place on top of the salad.
9. Place the Ranch Dressing and barbecue Sauce in small dipping bowls
and place on side of the serving plate.
10. Serve Immediately.
Source: The Secret
Recipe Forum
PEAR HARVEST SALAD
~Shared by Maggie,
TX
2 Servings
Prep/Total Time: 25 min.
Ingredients
1 package (5 ounces) spring mix salad greens
2 cups cubed cooked turkey breast
1 medium pear, peeled and sliced
1/2 medium ripe avocado, peeled and cubed
1/4 cup pomegranate seeds
1/4 small red onion, thinly sliced
DRESSING:
3 tablespoons cider vinegar
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
TOPPINGS:
1/4 cup crumbled blue cheese
1/4 cup honey-roasted sliced almonds
Directions
Divide spring mix between two plates. Top with turkey, pear,
avocado, pomegranate seeds and onion.
Whisk the dressing ingredients; drizzle over salads. Sprinkle
with cheese and almonds. Serve immediately.
Source: Taste of Home Cooking For 2
ASIAN TUNA SALAD
~Shared by
Patricia, Charlevoix, MI
1/2 cup mayonnaise
1 tablespoon minced onion
1 teaspoon lemon juice
1 teaspoon soy sauce
1 can (7 ounce) tuna, drained and flaked
1 can (5 ounce) water chestnuts, sliced
Combine mayonnaise, onion, lemon juice, and soy sauce, blending well.
Add tuna and water chestnuts. Toss gently, chill and serve on lettuce
cups.
BUSY DAY SALAD
~Shared by Maggie,TX
2 Servings
Prep/Total Time: 15 min.
Ingredients
4 cups torn lettuce
1/4 cup julienned fully cooked ham
1/4 cup julienned salami
2 hard-cooked eggs, sliced
DRESSING:
1/4 cup mayonnaise
4 teaspoons ketchup
2 teaspoons chopped green onion
2 teaspoons sweet pickle relish
1/2 teaspoon lemon juice
1/4 teaspoon salt
Directions
On a serving plate or two individual serving plates, arrange the
lettuce, ham, salami and eggs. In a small bowl, combine dressing
ingredients. Serve with salad. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 416 calories, 36 g fat (7 g
saturated fat), 246 mg cholesterol, 1,254 mg sodium, 9 g carbohydrate,
2 g fiber, 15 g protein.
Source: Taste of Home Cooking For 2
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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GAZPACHO SHRIMP SALAD
Prep: 40 min.
Cook: 1 min.
Stand: 1 min.
Ingredients
1-1/2 lb. fresh or frozen extra-large or jumbo shrimp,
unpeeled
1 recipe Red Pepper-Tomato Dressing, below
5 large ripe tomatoes, chopped
1 medium green sweet pepper, chopped
1 medium red onion, chopped
1 English cucumber, chopped
2 cups purchased crushed croutons
Italian (flat-leaf) parsley
Directions
1. Thaw shrimp, if frozen. Peel and devein. Fill large skillet 1/2 full
with lightly salted water; bring to boiling. Add shrimp. Cook,
uncovered, 1 minute. Remove skillet from heat. Let shrimp sit in water
for 1 to 2 minutes or until opaque. Remove with slotted spoon; set
aside to cool.
2. Prepare Red Pepper-Tomato Dressing. In large bowl toss together
vegetables. Season with salt and pepper.
3. Divide dressing among 6 bowls. Top with vegetables, shrimp,
croutons, and parsley. Makes 6 servings.
4. Red Pepper-Tomato Dressing: Drain 1, 12-oz. jar roasted red sweet
peppers. In blender combine peppers, 2 large ripe tomatoes, quartered,
1/3 cup extra virgin olive oil, 2 tablespoons of vinegar, 1 clove
garlic, minced, and 1 teaspoon smoked paprika. Cover and blend until
very smooth. Season with remaining 1 tablespoon vinegar, salt, and
pepper.
Nutrition Facts
Calories 285, Total Fat (g)14, Saturated Fat (g)2, Monounsaturated Fat
(g)9, Polyunsaturated Fat (g)2, Cholesterol (mg)115, Sodium (mg)371,
Carbohydrate (g)21, Total Sugar (g)6, Fiber (g)4,* Protein (g)19
Vitamin A (DV%)0, Vitamin C (DV%)237, Calcium (DV%)8, Iron (DV%)19
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
HOLIDAY CHOPPED SALAD
From BHG
1 large seedless cucumber, cut into bite-size chunks (3 cups)
2 cups coarsely chopped radicchio or red cabbage
1 (15 ounce) can cannellini beans (white kidney beans), rinsed and
drained
2 small green bell peppers, cut into bite-size chunks (1-1/2 cups)
8 ounces radishes, halved or quartered (1-1/2 cups)
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 Tablespoon honey
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
8 ounces good quality feta cheese, broken into chunks
Snipped parsley or mint
Place cucumber, radicchio, beans, sweet peppers and radishes in
separate resealable plastic bags. For dressing, in a screw top
jar, combine oil, lemon juice, honey, salt and cracked black
pepper. Cover and shake well.
Pour 1-2 tablespoons of the dressing into each bag. Seal bags;
turn to coat vegetables and beans. Chill 3-4 hours, turning bags
occasionally (cucumber, beans and peppers may be chilled for up to 24
hours).
To serve, arrange undrained vegetables, beans and cheese in strips on a
platter. Sprinkle with parsley and more cracked black pepper.
~To turn this into a main dish, add 3 to 4 ounces of shredded cooked
chicken or cooked peeled shrimp.
Source: Noble
Pig
SPICY BLT SALAD
Ingredients
8 cups torn iceberg lettuce blend (about 12 ounces)
1 11-ounce can whole kernel corn with sweet peppers, drained
1 large tomato, coarsely chopped
8 slices bacon, crisp-cooked, drained, and crumbled
2/3 cup chopped fresh cilantro leaves
Chipotle Ranch Dressing (see recipe, below)
Directions
1. Combine lettuce blend, corn, tomato, bacon, and cilantro in large
salad bowl. Pour dressing over lettuce mixture; gently toss to coat.
Serve immediately.
2. Chipolte Ranch Dressing: Combine 1/2 cup bottled ranch salad
dressing, 1 finely chopped chipotle pepper in adobo sauce. Makes 1/2
cup.
3. Makes: 4 to 6 servings
SCALLOPS-PECAN
WILTED SALAD
Ingredients
1-1/2 lb. fresh or frozen sea scallops
1/2 cup pecan halves
Salt and ground black pepper
2 Tbsp. olive oil
1 Tbsp. sesame seeds
6 cups arugula
4 medium heads endive, leaves separated and sliced
crosswise (3-1/2 to 4 cups)
1/2 cup maple syrup
1/3 cup reduced-sodium soy sauce
1/4 tsp. cayenne pepper
Directions
1. Thaw scallops, if frozen. Halve scallops horizontally (about 1/2
inch thick). Rinse scallops; pat dry.
2. In a dry skillet cook and stir pecans over medium-high heat for 3 to
4 minutes or until toasted. Transfer pecans to bowl; set aside.
3. Season scallops with salt and black pepper. In the same skillet cook
scallops in hot oil over medium-high heat just until golden brown,
about 1 to 2 minutes per side. Transfer scallops to bowl with pecans;
sprinkle with sesame seeds. Cover; keep warm.
4. In a bowl toss together arugula and endive. For dressing, in a
saucepan combine syrup, soy sauce, and cayenne pepper. Bring to
boiling; remove from heat. Toss greens with three-quarters of the warm
dressing. Cover with plate for 30 to 60 seconds or until arugula begins
to wilt. Toss remainder of dressing with scallop mixture. Divide greens
among 4 plates; top with scallop mixture. Makes 4 servings.
*Test Kitchen Tip: For even cooking in this recipe we halve the
scallops horizontally so they will be about 1/2-inch thick.
Nutrition Facts
Calories 449, Total Fat (g)19, Saturated Fat (g)2,
Monounsaturated Fat (g)11, Polyunsaturated Fat (g)5,
Cholesterol (mg)56, Sodium (mg)1153, Carbohydrate
(g)37, Total Sugar (g)25, Fiber (g)2, Protein
(g)33, Vitamin C (DV%)24, Calcium (DV%)16, Iron
(DV%)14
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
MARGARITA-GRILLED
CHICKEN SALAD
Marinate: 2 hours
Grill: 12 minutes
Ingredients
4 medium skinless, boneless chicken breast halves
1-1/2 cups margarita drink mix (contains no alcohol)
1 tsp. ground cumin
1 tsp. finely shredded lime peel
1/2 cup mayonnaise or salad dressing
2 Tbsp. lime juice
1/8 tsp. cayenne pepper
4 medium tomatoes, sliced
2 medium avocados, halved, seeded, peeled, and sliced
1/2 of a medium red onion, thinly sliced and separated into
pieces
1/4 tsp. cracked black pepper
Directions
1. Place chicken in a resealable plastic bag set in a shallow dish. For
marinade combine margarita mix, cumin, and lime peel. Pour over
chicken; seal bag. Marinate in the refrigerator for 2 to 8 hours. Drain
chicken, discarding marinade
2. For a charcoal grill, grill chicken on the rack of an uncovered
grill directly over medium coals for 12 to 15 minutes or until chicken
is no longer pink (170F), turning once halfway through grilling. (For
a gas grill, preheat grill. Reduced heat to medium. Place chicken on
grill rack over heat. Cover and grill as above.) Remove chicken from
grill; cool slightly.
3. In a small bowl combine mayonnaise, lime juice, and cayenne. Arrange
tomatoes, avocados, and red onion on 4 salad plates. Coarsely chop
chicken. Add to salads. Drizzle with mayonnaise mixture and sprinkle
with black pepper.
4. Makes: 4 servings
Nutrition Facts
Calories584,
Total Fat (g)38,
Saturated Fat (g)7,
Monounsaturated Fat (g)9,
Polyunsaturated Fat (g)15,
Cholesterol (mg)92,
Sodium (mg)241,
Carbohydrate (g)28,
Total Sugar (g)5,
Fiber (g)8,
Protein (g)36,
Vitamin C (DV%)51,
Calcium (DV%)5,
Iron (DV%)10
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens Magazine
CORN BREAD CONFETTI
SALAD
This salad is simply wonderful. I know, I know... only "southerners"
find this a common dish at potlucks, but it's never too late to start!
Just try it. You'll love it! (Note: you can use bottled ranch dressing
and still wow the crowd.)
20-22 Servings
Prep: 15 min.
Bake: 15 min. + cooling
Ingredients
1 package (8-1/2 ounces) corn bread/muffin mix
2 cans (15-1/2 ounces each) whole kernel corn, drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
DRESSING:
1 cup (8 ounces) sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
Directions
Prepare corn bread according to package directions. Cool
completely; crumble.
In a large bowl, combine the corn, beans, tomatoes, peppers,
onions, bacon, cheese and crumbled corn bread.
In a small bowl, combine the dressing ingredients until well
blended. Just before serving, pour dressing over salad and toss.
Yield: 20-22 servings.
Source: Taste of Home 2010
GREEK CHICKEN SALAD
CARB GRAMS PER SERVING: 17
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
2 cloves garlic, minced
1/4 tsp. ground black pepper
3 medium cucumbers, seeded and coarsely chopped
2 medium red and/or yellow tomatoes, coarsely chopped
1/2 cup sliced red onion
Mixed salad greens
1/3 cup bottled reduced-calorie creamy cucumber salad dressing
1/2 cup crumbled feta cheese (2 oz.)
1/4 cup pitted Kalamata olives or ripe olives
1. Place chicken in a resealable plastic bag set in shallow dish. For
marinade, in small bowl combine lemon juice, oil, oregano, garlic, and
pepper. Pour over chicken. Seal bag; turn to coat chicken. Marinate,
refrigerated, for 4 to 24 hours, turning bag occasionally.
2. Meanwhile, in medium bowl combine cucumbers, tomatoes, and onion;
set aside.
3. Drain chicken, discarding marinade. Place chicken on rack of
uncovered grill directly over medium coals. Grill 12 to 15 minutes or
until chicken is tender and no longer pink (170 degrees F), turning
once.
4. Transfer chicken to cutting board; cut into bite-size pieces. Toss
with cucumber mixture. Serve on salad greens. Drizzle with salad
dressing. Sprinkle feta cheese and olives. Makes 4 servings.
Nutrition Facts Per Serving:
Calories331
Total Fat (g)12
Saturated Fat (g)3
Cholesterol (mg)95
Sodium (mg)631
Carbohydrate (g)17
Fiber (g)3
Protein (g)38
Vitamin C (DV%)38
Calcium (DV%)16
Iron (DV%)12 Diabetic Exchanges
Vegetables (d.e.)3
Very Lean Meat (d.e.)4.5
Fat (d.e.)2
Source: BH&G
TURKEY BACON SALAD
Makes: 4 servings
Start to Finish: 18 minutes
Ingredients
5 slices low-sodium bacon
2 cups sugar snap peas
1/2 cup light mayonnaise
1 Tbsp. Dijon-style mustard
1 Tbsp. cider vinegar
1 Tbsp. snipped fresh dill
1 small head romaine, coarsely chopped or torn
8 oz. smoked turkey breast, cut into bite-size strips
Directions
1. Line a 9-inch microwave-safe pie plate with paper toweling. Arrange
bacon in layer on toweling. Cover with additional toweling. Cook on 100
percent power for 4 minutes or until crisp. Remove plate from
microwave. Set bacon aside to cool. Meanwhile, cook peas, covered, in
boiling salted water for 2 minutes or until crisp-tender; drain.
Crumble one bacon slice; set aside. Break remaining into pieces.
2. In bowl combine mayonnaise, mustard, vinegar and dill. Stir in
crumbled bacon. Arrange romaine on each plate. Add peas, turkey strips,
and bacon pieces. Top with dressing. Makes 4 servings
Nutrition Facts
Servings Per Recipe
Calories 392,
Total Fat (g) 32,
Saturated Fat (g) 9,
Monounsaturated Fat (g) 12,
Polyunsaturated Fat (g) 8,
Cholesterol (mg) 68,
Sodium (mg) 1363,
Carbohydrate (g) 9,
Total Sugar (g) 5,
Fiber (g) 2,
Protein (g)17,
Vitamin C ( DV%) 54,
Calcium (DV%) 4,
Iron (DV%) 11
Percent Daily Values are based on a 2,000 calorie diet
Source: BH&G
RUSSIAN SALAD
1 can red Kidney Beans
1 can Beets, cut up
1 can Peas
1 cup Mayo
Mix all together and taste. If neccessary, add more mayo to make
mixture creamy. Chill. Serve on lettuce leaf.
Source: "From Our Home to Yours" Ozark First Church of the Nazarene,
2004
SEVEN LAYER SALAD
This is another quintessential salad at potlucks around my neck of the
woods.
1 head of Lettuce, shredded
1 Bell Pepper,chopped
2 Stalks of Celery, chopped
3 Green Onions, chopped
1 can English Peas, drained
1 cup Bacon Bits
1 1/2 cup Mayo mixed with 1 Pack Equal or 1 Tablespoon Sugar
1 cup shredded Cheese, your choice.
Layer everything in a bowl in the order listed. Keep chillled.
CRANBERRY SALAD
Ingredients:
1 quart cranberries
2 cups apples (when ground)
1/2 cup chopped nuts
1 lb. marshmallows
2 cups whipped cream
Directions:
Grind cranberries; add chopped marshmallows and sugar. Let stand
several hours. Add ground apples, chopped nuts and whipped cream. Mix
well and let stand overnight.
WINTER SALAD WITH
APPLES AND WHITE
CHEDDAR
Yield: 6 servings
2 1/2 tablespoons cider vinegar or white wine vinegar, for dressing
6 tablespoons extra virgin olive oil or walnut oil, for dressing
Salt and pepper, for dressing
1 small head radicchio, leaves separated and cut lengthwise into narrow
strips
2 heads Belgian endive, leaves separated and cut lengthwise into narrow
strips
1 small head frisée, tough stems removed and torn into small pieces
1 1 Newtown Pippin, Granny Smith, Stayman Winesap, or other tart apple,
unpeeled, quartered, cored, and thinly sliced lengthwise
1 Fuji, Pink Lady, eastern Golden Delicious, McIntosh, or other sweet
apple, unpeeled, quartered, cored, and thinly sliced lengthwise
1/2 cup walnut halves, toasted
Wedge of sharp white Cheddar cheese
To make the dressing, whisk together the vinegar and olive oil in a
small bowl. Season with salt and pepper.
To make the salad, combine the radicchio, endive, and frisée in a large
salad bowl. Toss well. Add the apples and nuts and drizzle with the
dressing. Toss again. Using a vegetable peeler or sharp paring knife,
shave curls of the Cheddar cheese over the top. Serve at once.
Source: iVillage
OLD BAY SHRIMP SALAD
3 quarts water
1/4 cup Old Bay seasoning
2 pounds unpeeled, medium-size fresh shrimp 1/2 cup finely chopped
celery
1/3 cup finely chopped onion
1/3 cup light mayonnaise
2 tablespoons lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon seasoned pepper
8 green leaf lettuce leaves (optional)
Assorted crackers (optional)
Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch
oven; add shrimp and cook, stirring occasionally, 2 minutes or until
shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool.
Peel shrimp, and devein, if desired; chop shrimp.
Stir together celery and next 5 ingredients; stir in shrimp. Cover and
chill 2 hours. Serve on lettuce leaves with assorted crackers, if
desired. Makes 6 to 8 servings.
Shrimp Rolls: Place 1 lettuce leaf on top of each 8 (8-inch) flour
tortillas. Top each evenly with 1/2 cup Old Bay Shrimp Salad and 3 or 4
avocado slices. Roll up tortillas, and secure with thick, round wooden
picks. Cut in half. Makes 8 servings.
Shrimp Pitas: Cut 12 mini pita pockets in half. Stuff pockets with Old
Bay Shrimp Salad. Makes 8 servings.
ORANGE TAPIOCA SALAD
Ingredients:
1 box vanilla or orange tapioca pudding
1 box orange gelatin
1 small carton Cool Whip
1 box instant vanilla pudding
1 can mandarin oranges
Directions:
Mix both pudding and gelatin with 2 cups hot water and cook until
thick. Cool. Add drained mandarin oranges and Cool Whip. Refrigerate
until ready to serve.
ONE GREAT SALAD
1 Red Delicious Apple, unpeeled and diced
1 Golden Delicious Apple, unpeeled and diced
1 Orange, peeled, sectioned, and diced
1 cup Coconut
1 cup White Grapes, halved
1 cup chopped Pecans
1/2 cup non dairy Whipped Topping
1/2 cup Mayonnaise
1 cup crushed Pineapple
Combine Apples, oranges, pineapple, coconut, grapes and pecans in a
bowl. In a smaller bowl, combine whipped topping and mayonnaise,
blending well. Fold dressing gently into fruit, mixing just enough to
cover all the fruit and nuts with the dressing. Cover and chill before
serving.
Source: "From Our Home to Yours" Ozark First Church of the Nazarene"
2004
PEAS AND ASPARAGUS
SALAD
2 cans whole asparagus, reserve juice
1 can petite peas, drained
1 cup chopped celery
1 small bell pepper, chopped
2 envelopes unflavored gelatin
3 packages cream cheese, softened
10 ozs. Durkee's dressing
Spray a 13 x 9 x 2 baking dish with cooking spray and layer vegetables
in order given; set aside. In a saucepan, heat juice from asparagus and
dissolve gelatin; set aside. With electric hand mixer, blend together
cream cheese and Durkee's dressing; fold in gelatin mixture by hand.
Pour mixture over vegetables and smooth out. Chill until cold and set.
Cut in squares and serve on lettuce leaf.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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