| | A to Z Recipes June 10, 2012
Always something to make you think, laugh and cook.
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Hello and welcome to your Monthly Theme edition of A to Z Recipes Newsletter. You lucky devil, you. You're getting an entire cookbook's worth of salad recipes in today's issue. About 150 of them. And F-R-E-E! Woo-hoo! Many thanks go out to those who shared in the work.
The current Monthly Theme topic is Eat Your Veggies. 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 Newsletter.
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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| As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.
~John Fitzgerald Kennedy
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| Lifes A Tug of War
~Shared by Treva, NC
Life can seem ungrateful ... and not always kind.
Life can pull at your heart strings ... and play with your mind.
Life can be blissful ... and happy and free.
Life can put beauty ... in the things that you see.
Life can place challenges ... right at your feet.
Life can make good ... of the hardships that we meet.
Life can overwhelm you ... and make your head spin.
Life can reward those ... determined to win.
Life can be hurtful ... and not always fair.
Life can surround you ... with people who care.
Life clearly does offer ... its ups and its downs.
Lifes days can bring you ... both smiles and frowns.
Life teaches us to take ... the good with the bad.
Life is a mixture ... of happy and sad.
SO . . .
Take the life that you have ... and give it your best.
Think positive, be happy ... let God do the rest.
Take the challenges ... that life has laid at your feet.
Take pride and be thankful ... for each one you meet.
To yourself give forgiveness ... if you stumble and fall.
Take the love that youre given ... and return it with care.
Have faith that when needed ... it will always be there.
Take time to find the beauty ... in the things that you see.
The idea here is simply ... to even the score.
As you are met and faced with ... Lifes Tug of War.
~ Author Unknown
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| GREAT BASIC SALAD DRESSINGS
Even a wedge of lettuce topped with a homemade dressing can be something special. Here are a few classics.
Basic Balsamic Vinaigrette
Ingredients
1/4 cup balsamic vinegar
1/2 cup olive oil
2 garlic cloves, sliced thinly
Instructions
Whisk together vinegar, olive oil and garlic.
Let stand 30 minutes before using.
Remove garlic before using.
Classic Caesar Salad Dressing
Ingredients
2 green onions, finely chopped
2 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1/4 cup wine vinegar (red or white, as you prefer) (I use white)
1 large egg
Salt, pepper, parsley (to taste)
1 cup olive oil
Crushed anchovies filets (optional) (I use paste)
Instructions
Beat egg with mustard, green onions, garlic and spices.
Add oil slowly and mix well with a whisk until creamy. Add vinegar at the end.
Put remaining dressing in the fridge up to a couple of weeks.
Asian Vinaigrette
Ingredients
1 cup peanut oil
1 teaspoon sesame oil
1/2 cup rice vinegar
1/4 cup soy sauce
Hot sauce (to taste)
Juice and zest of one lime
Instructions
Mix well the peanut oil, sesame oil, vinegar, soy sauce, lime and hot sauce.
This is good as a dressing for fresh greens and grilled fish.
Olive Garden House Dressing
Ingredients
8 ounces Paul Newman's Vinegar and Oil dressing
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
3 packets of Sweet and Low or 1 tablespoon sugar
Instructions
Put ingredients into a bottle and shake well. Refrigerate 24 hours before using.
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| | | Monthly Theme, Recipe Submissions |
| Our Monthly Theme topic is:
Eat Your Veggies
We did a great theme issue on salads last month and now we're looking for great vegetable recipes. Side dishes, appetizers, main course, etc. are welcome all month. Share yours with us here, won't you? We will collect them through this month and publish them on the first Sunday possible of the following month. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!). 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 ten (10) most favorite recipes in this month's theme topic of "Eat Your Veggies". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday possible of the month. 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.
Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes:Eat Your Veggies.
Use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues
The theme issue for "Eat Your Veggies" has a deadline of June 30, 2012, and will be posted on July 8, 2012.
Please use this email link to submit a recipe for theme recipes: Eat Your Veggies. As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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60th High School Reunion
~Shared by Elizabeth P., Tupelo, OK
He was a widower and she a widow.
They had known each other for a number of years being high school classmates and having attended class reunions in the past without fail.
This 60th anniversary of their class, the widower and the widow made foursome with two other singles.
They had a wonderful evening, their spirits high.
The widower throwing admiring glances across the table. The widow smiling coyly back at him.
Finally, he picked up courage to ask her, "Will you marry me?"
After about six seconds of careful consideration, she answered, "Yes,..... yes I will!"
The evening ended on a happy note for the widower. But the next morning he was troubled.
Did she say "Yes" or did she say "No?"
He couldn't remember. Try as he would, he just could not recall.
He went over the conversation of the previous evening, but his mind was blank.
He remembered asking the question but for the life of him could not recall her response. With fear and trepidation he picked up the phone and called her.
First, he explained that he couldn't remember as well as he used to. Then he reviewed the past evening.
As he gained a little more courage he then inquired of her.
"When I asked if you would marry me, did you say 'Yes' or did you say 'No'?"
"Why you silly man, I said 'Yes. Yes I will.' And I meant it with all my heart."
The widower was delighted. He felt his heart skip a beat.
Then she continued. "And I am so glad you called because I couldn't remember who asked me!"
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| | | Recipe Reviews, Reader Comments |
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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)
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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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VIETNAMESE CHICKEN AND MINT SALAD
~Shared by Mary H., Montreal, Canada
Serves 2 to 4
Fish sauce is quite salty, so resist the urge to add any salt before the salad has been tossed well. The dressing doesn't always look like it will coat all that cabbage and chicken, but it will.
1 chilil, preferably a hot Thai one, seeded and minced
1 fat garlic clove, peeled and minced
1 tablespoon sugar
1 1/2 teaspoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons vegetable oil
1/2 medium onion, finely sliced black pepper to taste
1 large cabbage, shredded
1 medium carrot, shredded, julienned or grated
1 pound cooked chicken breast, shredded or cut into fine strips
1 small bunch mint
In a small bowl, combine the chili, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper to taste. Put to one side for half an hour.
In a big plate or bowl, mix the cabbage, carrot, chicken and mint. Pour over the onion/chili dressing and toss very well - slowly and patiently - so that everything is combined and covered thinly. Taste to see if you need salt or pepper.
Serve on a flat plate, perhaps with a bit more mint chopped on top.
Source: Montreal Gazette
CONFETTI SPAGHETTI SALAD
~Shared by Larry J., Spring Hill, TN
1 package (7 oz.) spaghetti, broken into thirds
2 cups Green Giant frozen mixed vegetables (from 1-lb bag)
1/4 cup coarsely chopped red onion
1 medium tomato, chopped
1/2 cup Italian dressing
Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.
In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.
The time-saving secret to this pretty salad? When pasta is almost done, toss frozen veggies in the same pot to heat until tender.
RAW SPINACH SALAD AND DRESSING
~Shared by Larry J., Spring Hill, TN
Make a big bowl so everyone can enjoy.
INGREDIENTS:
Salad:
1/3 cup finely chopped celery
1/3 cup finely chopped onion
2 hard-boiled eggs, diced
1/2 cup cubed cheddar cheese
2-1/2 cups spinach, torn into bite-size pieces
Dressing:
2/3 cup mayonnaise
1 teaspoon vinegar
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
2-1/2 tablespoons horseradish
TO PREPARE:
Salad: Combine the first four ingredients. Add spinach and toss lightly.
Dressing: Mix ingredients well. Add dressing to salad just before serving.
SERVES: 6 - 8
HAM AND MACARONI PICNIC SALAD
~Shared by Larry J., Spring Hill, TN
Salad
4 cups uncooked elbow macaroni (16 oz)
1 cup diced cooked ham
1 cup sliced celery
1/2 cup chopped green onions
1/4 cup sweet pickle relish
1 jar (2 oz.) diced pimientos, drained
4 hard-cooked eggs, chopped
Dressing
1 cup salad dressing or mayonnaise
2 tablespoons yellow mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Cook and drain macaroni as directed on package. Rinse with cold water to cool; drain well.
In large bowl, mix cooked macaroni, ham, celery, onions, pickle relish and pimientos.
In small bowl, mix all dressing ingredients until well blended. Add to salad; mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time.
CUCUMBERS WITH SOUR CREAM
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1 cup sour cream
1 Tablespoon sugar
1/4 cup cider vinegar
1/4 cup chopped fresh dill
1/4 teaspoon white pepper
1/4 teaspoon salt
1/2 teaspoon celery seed
2 large cucumbers, peeled and thinly sliced
1/2 small brown onion, thinly sliced
Dill for garnish
TO PREPARE:
1. In a medium bowl, combine sour cream, sugar, vinegar, dill, pepper, salt and celery seed, blend well.
2. Add cucumbers and onions to sour cream mixture, toss lightly. Refrigerate at least 2 hours.
3. Sprinkle cucumbers with additional dill and serve chilled.
SERVINGS: 4 - 6
BBQ CHICKEN SALAD
~Shared by Larry J., Spring Hill, TN
*Note: this recipe calls for already cooked chicken so plan ahead! I like to cook my chicken in the crockpot, using frozen chicken breasts and about 1 cup of chicken broth for every 2 chicken breasts. I cook on low for about 4-5 hours and then shred and refrigerate for later.
*Serves 4-6
INGREDIENTS:
Chicken and Salad:
3 cups cooked, shredded chicken
2 cups BBQ sauce, store bought or homemade
head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey jack cheese, cubed small or shredded
Creamy BBQ Cilantro Lime Dressing:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce
DIRECTIONS:
For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.
In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.
For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.
Source: salad from Mels Kitchen Cafe, dressing inspired by El Pollo Locos Creamy Cilantro Dressing
http://www.melskitchencafe.com
MA'S GERMAN POTATO SALAD
~Shared by Pam H., OH
This one came through Ellis Island with Bill's grandmother, Mary Liner Morman. Bill titled it this way because his mother called it that when she finally wrote it down after 50 years of preparing it. (While she was always Grandma Morman to her 28 grandchildren, she was ?Ma? to her own nine children.)
Bill added steps to the directions because Ma just sort of assumed anybody with a spoon in their hand would know what to do with this stuff. We know better, don't we?!
15 potatoes, peeled - boiled - chopped
4 pieces celery - diced
1 large onion - minced
1 cup parsley flakes
1 pound bacon
6 beaten eggs
1 cup sugar
2 teaspoons dry mustard
1 teaspoon salt (Pam thinks the bacon has enough salt without adding more!)
1/2 teaspoon onion salt (or powder)
1/2 teaspoon garlic salt (or powder)
3/4 cup cider vinegar diluted with 3/4 cup water
Peel and prepare the potatoes to boil. Start them on the stove while doing the rest .In the largest skillet you've got, cut the bacon into small pieces and begin to slowly fry it.
Chop the celery and onion into a large mixing bowl. (You're gonna need a biggie!) Add the dry ingredients to the well-beaten eggs along with the vinegar/water solution.
The bacon should be crisp about the time the potatoes are done if you have the fire high under the potatoes and low under the bacon. Drain the potatoes and chop them in with the celery and onions. Add the parsley flakes. I cover the mixing bowl with a cookie sheet to conserve as much heat as possible.
Pour the egg/etc. mixture into the crisply fried bacon, which you did not drain, and cook stirring constantly until it thickens.
Pour this thickened mixture over the potatoes/celery/onions and thoroughly mix everything together. Serve warm and refrigerate the leftovers (if there are any). One of the nice things about this stuff is that it doesn't spoil as quickly as conventional potato salad because there's no mayo or other raw egg mixture in it.
FLORENCE HOPKINS' POTATO SALAD
~Shared by Pam H., OH
This has always been Mom's standard "take it to the picnic" potato salad. We're glad she shared it with us.
2 1/2 pounds potatoes
1 cup finely diced celery
1 finely diced onion
1/2 green pepper, diced
1-2 ounce jar chopped red pimentos
5 or 6 hard-boiled eggs (chop all but one)
Hellmann's Mayonnaise to moisten to desired consistency
(I know Pam is a Miracle Whip Woman but it has to be Hellmann's for this salad!!)
1 1/2 teaspoons sugar
salt to taste
black pepper to taste
parsley flakes to taste (We use about a cup)
chives to taste (We use about 1/2 a cup)
Cook the potatoes with the skins on after scrubbing them. Cool until comfortable to handle. Peel, then dice. Add all other ingredients and mix thoroughly.
Enjoy.
By the way, you can use this recipe for a really good macaroni salad. Just take about a half pound uncooked macaroni, then cook it to the consistency you like for macaroni, drain, then rinse it with cold water and substitute it for the potatoes above. Everything else stays the same.
LIEBICH'S TACO SALAD
~Shared by Pam H., OH
This recipe came from Carole Liebich who worked with Pam at Riverside School for several years back in the mid-20th. Century. This makes the best Taco Salad we've ever had! It's easy to make, but very difficult to stop eating!
1 pound hamburger (ground turkey works OK but don't tell Bill you used it)
2 small head lettuce
8 ounces grated Colby cheese
1 bottle Catalina salad dressing (Kraft Fat Free works well)
1 bottle taco sauce (mild or medium unless your taste buds are numb)
1 large onion, chopped
4 small tomatoes, diced
1 bag Doritos (or other taco chips)
Brown hamburger (or turkey) and onion - drain.
Mix lettuce (chopped into bite sized pieces), tomato, and hamburger.
Add cheese and broken up taco chips.
Add salad dressing and taco sauce.
Having a large bowl to mix this in - is a big help.
Serve - optional: additional taco chips and sauce.
ZESTY MARINATED ASPARAGUS
~Shared by Luanne, FL
"Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish."
2 pounds fresh asparagus, trimmed left about 4 inches long
1 1/2 cups balsamic vinaigrette salad dressing
2 teaspoons grated lemon zest
1/4 cup chopped fresh parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resalable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally. Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side. Servings Per Recipe: 4
THREE-POTATO POTATO SALAD
~Shared by Luanne, FL
This is just about the best salad ever. The 3 different potatoes really do make a difference. I use to buy this in a small deli until I got the recipe.
This slightly spicy potato salad is a real pick-me-up! It's important to use good mayonnaise in this recipe, and to let the cooked potatoes chill overnight before making the salad. Vary the seasoning amounts to suit your taste.
2 medium sweet potatoes
1 pound red potatoes
1 pound Yukon Gold potatoes
1 large red onion
2 teaspoons salt
1 clove garlic, minced
1 jalapeno chile pepper, seeded and minced
1/4 cup fresh lemon juice
1 cup Hellman's mayonnaise
1 tablespoon curry powder
1/4 cup chopped parsley
freshly ground pepper to taste
Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in salted water until tender. Do not overcook the potatoes, or they will not hold up in the salad. Drain red potatoes and chill all three types overnight.
Peel the sweet potatoes and Yukon Golds, and dice into 1/2 -inch cubes. Cut red potatoes into fourths. Place all potatoes into a large bowl.
Slice red onion thinly and place into a colander. Sprinkle the salt on the onion and let it sit in the colander for 30 minutes to drain. Squeeze onion to remove excess water, and add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper. Chill until ready to serve.
CHINESE CHICKEN SALAD III
~Shared by Luanne, FL
Servings: 4
Try this wonderful dressing. Love the fried wontons tucked inside the chicken salad.
Ingredients:
3 tablespoons hoisin sauce
2 tablespoons peanut butter
2 teaspoons brown sugar
3/4 teaspoon hot chile paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 pound skinned chicken breast halves
16 wonton wrappers,shredded
4 cups romaine, torn, washed and dried
2 cups shredded carrots
1 bunch green onions, chopped
1/4 cup chopped fresh cilantro
Directions:
1. To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
2. Broil chicken until cooked, cool and slice.
3. Preheat oven to 350 degrees F. Spray a large shallow pan, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.
4. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.
MANDARIN ORANGE JELLO SALAD
~Shared by Luanne, FL
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. I used sugar free pudding and jello.
DEVILED LETTUCE
~Shared by Luanne, FL
1 head iceberg lettuce
1 (8 oz) package cream cheese, softened
1/2 cup mayonnaise, or salad dressing
1 (2.5 oz) can deviled ham, *see Note
1/4 cup chopped green pepper
2 Tablespoons chopped pimiento
1 Tablespoon chopped onion
1/2 cup chopped celery
Hollow out a head of lettuce removing core to make it like a bowl. Mix first 7 ingredients together -- well,everything except the lettuce. Fill the lettuce up with the salad mixture. Wrap tight with cling wrap and chill for about an hour. To serve,cut into wedges.
*Notes: You could substitute canned or freshly cooked chopped chicken breast for the deviled ham.
AMISH MACARONI SALAD
~Shared by Luanne, FL
Summer is almost here. Time for cool food. Best macaroni salad I have ever had. Excellent with potatoes also.
Ingredients:
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped (I like dice)
3 stalks celery, chopped (I lke dice)
1 small red bell pepper, chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (like Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
Directions:
1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
APPLESAUCE SALAD
~Shared by Sandy, Roswell, NM
2 three oz pkgs raspberry gelatin
2 cups applesauce
6 tbls orange juice
2 tsps orange rind
2 seven oz bottles Seven-up
Bring applesauce to a boil and dissolve gelatin in hot sauce. Add rest of ingredients. Chill until partially set, stir and chill.
SALMON SALAD
~Shared by Lynn, Roswell, NM
1 tbls unflavored gelatin
1/4 cup cold water
3/4 cup mayonnaise
1 pound can of salmon
1/2 cup celery, chopped
2 tbls chopped olives
2 hard cooked eggs, chopped fine
1 tbls minced sweet pickles
1/2 tsp salt
1/4 tsp paprika
Dissolve gelatin in cold water; let stand 5 minutes. Place over a pan of boiling water, stil until gelatin is dissolved. Cool and add mayo, flaked and cleaned salmon, celery, olives, eggs, pickles and seasonings. Turn into mold that has been rinsed in cold water. Chill and unmold on lettuce leaves. Garnish with lemon slices.
FROZEN FRUIT SALAD
~Shared by Mary, Roswell, NM
1 egg
2 tbls sugar
2 tbls vinegar
1 tbls butter
3 oz pkg cream cheese
1 cup crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup pecans
1/2 cup whipped cream
Slowly cook egg, sugar and vinegar until thickened, add butter, blend in cream cheese and fold in remaining ingredients. Freeze in milk carton or similar shaped container. Remove from carton and slice to serve.
CABBAGE AND APPLE SALAD
~Shared by Bobbie, Roswell, NM
3 cups shredded cabbage
1 cup diced apples
1/2 cup diced celery
1/2 cup chopped nuts
2 tablespoons sugar
1/2 cup sweet cream
Salt to taste
Combine cabbage, celery, apples and nuts. Season with salt, sugar and cream.
SOUR CREAM SALAD
~Shared by Deb, Roswell, NM
2 cups sour cream
3/4 cup sugar
2 tbls lemon juice
1/2 tsp salt
1/3 cup chopped nuts
3 tbls chopped maraschino cherries
9 oz can crushed pineapple, drained
1 banana, mashed
Mix cream, sugar, lemon juice and salt. Blend in nuts, cherries, pineapple, and bananas. Freeze in a 9x13" dish.
PINEAPPLE CREAM SALAD
~Shared by Lynn, Roswell, NM
2 three oz pkgs lemon gelatin
1 1/2 cups boiling water
20 oz can crushed pineapple, drained
16 marshmallows
2/3 cup shredded cabbage
1 pint cream, whipped
Dissolve gelatin in boiling water, cool. Add pineapple juice. Combine remaining ingredients and add to partially set gelatin mix. Chill. Cherries and nugs may be added.
CRABMEAT/RICE SALAD
~Shared by Mary, Roswell, NM
1 1/2 cups precooked rice
1/2 tsp salt
1 bay leaf
1 1/2 cups boiling water
1/2 cup mayo
1 four oz can chopped mushrooms
1/4 cup chopped pimientos
2 tbls chopped parsley
1/4 cup chopped green pepper
4 tsps lemon juice
2 cans crabmeat
Add salt, bay leaf and rice to boiling water. Stir just to moisten rice. Cover, remove from fire and let stand 13 minutes. Uncover and let cool. remove bay leaf.
Mix other ingredients. Chill. About 1 hour before serving, mix with rice. Serve on crisp lettuce and garnish with tomato wedges and stuffed olives.
LEMONADE STAND SALAD
~Shared by Bobbie, Roswell, NM
1 can (1lb, 14oz) fruit cocktail, drained but save juice
3 oz pkg lemon gelatin
6 oz can frozen lemonade
1/2 cup chopped nuts
Heat 1 cup syrup from fruit; add gelatin and stir until dissolved. Add undiluted lemonade, chill until partially thickened. Add drained fruit and nuts. Chill. Serve with following dressing:
Tangy Fruit Mayonnaise
1/2 cup mayo
1/2 cup sour cream
1 tbls lemon juice
1 tbls orange juice
2 tsps sugar
Combine all ingredients, blend until smooth.
24 HOUR SALAD
~Shared by Deb, Roswell, NM
1 egg, beaten
1/2 cup sugar
1 tbls lemon juice
Pineapple juice
1 No. 3 can pears, drained
1 No. 2 can pineapple, drained
1 3 oz bottle cherries
1/2 pint whipping cream
10 1/2 oz pkg mini marshmallows
1 cup chopped pecans
Add lemon juice to pineapple juice, making 1/2 cup. Mix egg, sugar, lemon & pineapple juice and mix well. Heat until it thickens. Cool. Cut up pears, pineapple and cherries. Whip cream until thick. Mix the fruit with the marshmallows and cream, then add pecans and pour egg mixture over all. Chill - keeps well.
PEA SALAD
~Shared by Sandy, Roswell, NM
1 can peas
1/2 green pepper, chopped
1/2 onion, chopped
2 tbls cubed cheese
1 tbls cut pimiento
1 small pickle, chopped
Salt and pepper to taste
Mayonnaise
Mix all ingredients with enough mayonnaise to moisten.
MANGO AND AVOCADO SALAD
~Shared by Marilyn M., Canton, OH
1 Tbsp. balsamic vinegar
1 Tbsp. lime juice
2 Tbsp. extra-virgin olive oil
2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced
Salt and freshly ground black pepper
In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately. Yield - 4 servings.
HOMESTYLE POTATO SALAD
~Shared by Marilyn M., Canton, OH
5 pounds Idaho potatoes
1/4 cup water
1/2 cup vinegar
1/2 cup sugar salt and fresh ground black pepper (to taste)
2 teaspoons celery seeds
3 large eggs, hard-boiled and chopped
1 small onion, finely chopped
1/2 cup chopped fresh parsley
2 medium carrots, peeled/shredded
2 stalks celery, finely sliced
1 to 1 1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon dry mustard
Bake the potatoes off until they are just done (you want to be able to peel and slice or dice them - (don't boil them - this way they stay dry and not waterlogged); After they cool, remove the skins and slice or dice them as you wish; set aside.
Boil water, vinegar and sugar until the sugar is dissolved. Let it cool and pour it over the potatoes. Add salt and pepper to taste and 2 tsp. celery seeds.; mix gently. Add the remaining ingredients starting with 1 cup of mayonnaise and adding more if needed. Mix gently - do not over mix. Refrigerate for flavors to blend. Serve.... and Enjoy!
FIRST LADY LAURA BUSH GUACAMOLE
~Shared by Marilyn M., Canton, OH
8 Avocados
4 Lemons, juiced
7 Shallots, chopped fine
1 tsp. Black pepper
1 Tbsp. Salt
1 Jalapeno, seeded and chopped fine
1/2 Bunch cilantro, chopped
Blend all ingredients with hand mixer.
SHRIMP AND AVOCADO SALAD CUPS
~Shared by Marilyn M., Canton, OH
2 cups cooked shrimp, chopped small
1/4 cup diced tomatoes
1/4 cup cilantro, chopped
1 avocado, peeled, seeded, diced and tossed with 1 tablespoon lemon juice
2 teaspoons jalapeno, minced
2 tablespoons green onion, diced
Dressing:
1 avocado, peeled and seeded
2 Tbsp. mayonnaise
2 teaspoons cumin
1 teaspoon garlic salt
1 Tbsp. cilantro
2 teaspoons lemon juice
1 Tbsp. sour cream
6 Tbsp. milk
1 bag Tostito Cups or tortilla chips for serving.
In a large bowl, combine, shrimp, tomato, cilantro, avocado, jalapeno and green onion; set aside.
In a food processor or blender combine all dressing ingredients and pulse 15 to 20 times, scraping down sides and continue to process until smooth.
Pour dressing over shrimp and avocado mixture, stirring tom combine. Serve immediately or cover and refrigerate until ready to serve.
Serve with Tostito Cups or tortilla chips.
*Would also be great rolled up into a flour tortilla!
STRAWBERRY, SHRIMP AND FETA SALAD
~Shared by Marilyn M., Canton, OH
2 cups (about 10 oz.) fresh strawberries, stemmed and quartered
1/3 cup thinly sliced red onion
3/4 lb. peeled and deveined raw shrimp*
8 cups mixed salad greens, such as butter lettuce and watercress
4 oz. crumbled feta cheese
1 small cucumber, sliced (about 24 slices)
For the vinaigrette:
3 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. chopped shallots
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. water
In small bowl, whisk together ingredients for vinaigrette; set aside. *Grill shrimp 5 minutes, turning once, or until pink and cooked through. In small bowl, toss strawberries with 1 Tbsp. of the vinaigrette. In large bowl, toss greens and onion with remaining vinaigrette to coat lightly. Divide among 4 chilled salad plates and arrange strawberries and shrimp on top of greens.
Sprinkle with cheese and garnish with slices of cucumber, equally divided.
*Tips: For a variation, substitute shredded smoked chicken for the shrimp.
*Pre-cooked, shelled shrimp may be substituted for grilled shrimp.
GRAPEVINE SALAD
~Shared by Marilyn M., Canton, OH
Sweet Grapevine Salad has everything a fruit lover could possibly want. Even better, it's so rich and sweet that it works as either a side dish or a dessert!
2 eggs
1/2 cup orange juice
2 cups any type seedless grapes, cut in half
1/4 cup maraschino cherries, cut in half
1 (20 oz) can pineapple chunks, drained
2 medium bananas, sliced
2 cups frozen whipped topping, thawed
1/2 cup chopped walnuts
In a small saucepan, cook the eggs and orange juice over very low heat until slightly thickened, stirring constantly; set aside to cool. Meanwhile, in a medium bowl, combine the grapes, cherries, pineapple, and bananas. Fold in the egg mixture until evenly combined, then top with the whipped topping and walnuts and chill overnight to "marry" the flavors. Yield - Serves: 4
SUE BEE HONEY WALDORF SALAD
~Shared by Treva K., NC
Ingredients
1/2 cup Sue Bee Honey
5 chopped unpeeled red apples
1 cup sliced celery
1 cup red grapes, halved
1/2 cup nuts
1/2 cup low-fat mayonnaise
1/2 cup miniature marshmallows
Directions
Combine all ingredients and chill. Serves six.
CHERRY PINK SALAD
~Shared by Treva K., NC
Two 21-oz cans cherry pie filling
One 20-oz can crushed pineapple - drained
8-oz container frozen whipped topping - thawed
3 cups mini marshmallows - I use the colored ones
OPTIONAL: Chopped nuts to suit
Mix together the pie filling and pineapple. Add whipped topping and blend until pink. Stir in marshmallows and nuts - and then transfer into a favorite serving bowl. Chill well - and serve. Makes approx 8-10 servings.
A nice cool Summer treat!
ORIENTAL SALAD
~Shared by Treva K., NC
Bowl size: large mixing
Temp: Keep chilled
Servings: 6 to 8
3 cooked chicken breasts cut into bite size pieces
1/2 cup toasted sliced almonds
3 tablespoons sesame seeds
1 cabbage head or one 2 pound package coleslaw mix
4 green onions - cut diagonal 1 inch long
1 package top ramen [chicken or oriental flavor]
I didn't add the noodles to the cabbage; but you can crunch the noodles and add them to the salad if you would like.
Oriental Salad Dressing:
2 tablespoons sugar
1/2 cup oil
3 tablespoons white vinegar
1 tablespoon balsamic vinegar
Ramen seasoning pack
1 teaspoon salt
Mix salad dressing ahead of time so the great flavors have time to combine. Combine all salad ingredients above in a large mixing bowl. Toss in Oriental Salad Dressing just before serving.
SOUR CREAM CUCUMBER SALAD
~Shared by Treva K., NC
Servings: 6
3 medium cucumbers, peeled and thinly sliced
1/2 teaspoon salt
1/2 cup finely chopped green onions
1 tablespoon white vinegar
1 dash white pepper
1/4 cup sour cream
Sprinkle the cucumbers with salt. Let stand 15 minutes. Drain liquid. Add onions, vinegar and pepper. Just before serving, stir in sour cream.
STRAWBERRY WALDORF SALAD
~Shared by Treva K., NC
2 pk (3 oz) strawberry gelatin
1 & 1/2 c Boiling water
1/4 c Sugar
2 c Sliced strawberries
1 & 1/2 c Diced apples
1/2 c Sliced celery
1/4 c Walnuts
1 c Sour cream
Dissolve gelatin mixed with sugar in boiling water. Cool. Add strawberries, apples, celery, walnuts and mix well. Chill until almost jelly-like. Add sour cream. Pour into 5 cup ring mold and chill until firm.
MAUI LAYERED SALAD
~Shared by Treva K., NC
Have a luau in your backyard with a Maui Layered Salad! Ham and cheese bring the Aloha spirit to this layered salad recipe, with an added surprise of water chestnuts.
1 head of lettuce, shredded
1/2 cup green onions, sliced
1 stalk celery, sliced
8 ounces canned water chestnuts, sliced thin
1 package small frozen green peas mayonnaise
2 teaspoons sugar grated cheese (Parmesan or other)
salad spices
4 to 6 eggs, hard boiled, grated fine
1 pound bacon, cooked and crumbled
1. Use shallow dish about 9 x 12 inches.
2. Put first layer of shredded lettuce in dish. Then next layer onion and follow with celery, water chestnuts, small peas.
3. Spread with layer of mayonnaise, sprinkle sugar (about 2 teaspoons) over all, sprinkle with grated cheese, then salad spices.
4. Sprinkle grated eggs and crumbled bacon on last.
5. May be made the day before and left in refrigerator.
Garnish with parsley if desired.
CHIPOTLE CHICKEN SALAD
~Shared by Treva K., NC
If you have leftover chicken that you want to do something else with, try this chicken salad with a kick! This is very easy and takes no time at all. I throw it on toasted bread with sliced tomatoes and fresh basil."
Prep Time: 15 Min
Ready In: 15 Min
Yield: 3 cups
2 & 1/2 cups cubed cooked chicken
1 cup mayonnaise
1/4 cup crumbled reduced-fat feta cheese
2 green onions, chopped
3 tablespoons reduced-fat sour cream
3 chipotle peppers in adobo sauce, minced
garlic, salt and pepper to taste
1. Combine the chicken, mayonnaise, feta cheese, green onions, sour cream, and chipotle peppers in a bowl. Season with garlic salt and pepper to taste; stir until evenly combined.
Nutritional Information Per Serving Calories: 404 Total Fat: 35.6g Cholesterol: 64mg
WILTED GREEN SALAD WITH AUTUMN CRANBERRY DRESSING
~Shared by Treva K., NC
12 cups mixed bitter greens (radicchio, frisee, endive, arugula, watercress, etc.)
1 cup water
2 tablespoons unsweetened dried cranberries
2 cloves garlic, minced
1 small shallot, minced
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/4 cup toasted pumpkin seeds (salted or unsalted)
3 tablespoons extra virgin olive oil
1 tablespoon maple syrup
Sea salt and freshly ground black pepper
Cut or tear greens, place in salad bowl and set aside. In small pot, bring water to boil, remove from heat, add cranberries and set aside for 5 minutes or until fruit is soft. Remove from heat, drain water, mince cranberries and set aside. In small skillet over medium heat, saut garlic and shallot in 1 tablespoon olive oil until soft. Add cranberries, vinegar, maple syrup, mustard and remaining 2 tablespoons olive oil. Remove from heat and season to taste with salt and pepper. Immediately drizzle desired amount of dressing over greens and toss to coat and slightly wilt. Top with pumpkin seeds and serve. Yield: 6 Servings.
MEXICAN CORN BREAD SALAD
~Shared by Treva K., NC
Mexican Corn Bread Salad is a colorful layered salad that tastes like a fiesta in a bowl. This novel summer salad looks as awesome as it tastes. Whether for company or to add tasty excitement to your mealtime routine, raves will be coming your way!
Serves: 8
Preparation Time:5 min
Chilling Time: 2 hr
1 (1-ounce) package dry ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
6 corn bread muffins
2 (16-ounce) cans pinto beans, rinsed and drained
1 green bell pepper, chopped
2 (15.25-ounce) cans whole-kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
2 cups (8 ounces) shredded Mexican cheese blend
6 scallions (green onions), sliced
In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside. Crumble half of corn muffins into a large glass bowl or trifle dish. Layer beans over corn muffins, then bell pepper, sour cream mixture, corn, tomatoes, bacon, remaining corn muffins, cheese, and scallions. Cover, and chill for at least 2 hours before serving.
SAWDUST SALAD
~Shared by Treva K., NC
1 lg. pkg. strawberry/banana Jello
2 c. boiling water
1 lg. can crushed pineapple
Sliced bananas
Miniature marshmallows
2 eggs
5 tbsp. flour
1 c. sugar
2 c. pineapple juice
1 pkg. Dream Whip, whipped as directed
1 (8 oz.) pkg. cream cheese
Coconut
FIRST LAYER: Mix Jello and water; let cool. Add crushed pineapple. Pour into a 9x13 inch dish. Chill and set. Add a layer of sliced bananas and a layer of marshmallows. Chill.
SECOND LAYER: Mix eggs, flour, sugar and pineapple juice in pan. Cook until thick as pudding. Cool. Cover first layer and let cool again.
THIRD LAYER: Mix Dream Whip and softened cream cheese together. Spread on top of second layer. Sprinkle with coconut. Cover dish and let chill before serving.
DIXIELAND SPINACH AND BACON SALAD
~Shared by Treva K., NC
Yield: 6 servings
5 cups Spinach leaves torn
1 cup Fresh mushrooms sliced
1/2 cup Red onion wedges
4 each Bacon slices cooked & crumbled
2 each Hard-boiled eggs chopped
1/3 cup Pecans chopped
1/2 cup Catalina salad Dressing
Mix all ingredients except your dressing in large bowl. Add dressing then toss lightly. Serve immediately.
CREAMY CUCUMBER SALAD
~Shared by Treva K., NC
Serves: 8
Preparation Time: 15 min
3 large cucumbers
1 small onion, grated (about 1/2 cup)
2 cups plain yogurt
1/2 teaspoon garlic powder
1 tablespoon dried mint leaves (see Option)
3/4 teaspoon salt
1/4 teaspoon black pepper
1. Peel cucumbers and slice in half lengthwise. Scoop out seeds and coarsely chop cucumbers; place in a large bowl.
2. Add remaining ingredients to cucumbers; mix well. Serve immediately, or cover and chill until ready to use.
Option: When fresh mint is available, go ahead and use it. Coarsely chop 2 tablespoons fresh mint leaves and use it in place of dried mint.
DOGGIE BAG STEAK SALAD
~Shared by Treva K., NC
When there's just a small amount of leftover steak, it can be recycled into a tempting next-day salad. The salad is especially good in summer when there's a good chance fresh farmers' market beets, beans and corn will be at hand.
6 to 8 ounces cooked strip steak or filet steak
1 small red onion, sliced into thin rings
2/3 to 3/4 cup (1 ear) cooked corn kernels
4 ounces cooked green beans, cut on the diagonal into strips
2 medium cooked beets, cut into 1/2-inch cubes
6 cups mesclun (mixed baby greens) or other mixed greens
1 tablespoon Dijon mustard
1/4 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
1 tablespoon fresh lemon juice
4 tablespoons extra virgin olive oil
6 cherry tomatoes, halved
Cut the steak into 2-by-1/2-inch strips and set aside. Combine the onion, corn, green beans, beets and greens in a large salad bowl. Combine the mustard, salt and pepper in a small bowl. Using a whisk or a fork, slowly stir in the lemon juice and then the olive oil. Add all but 1 tablespoon of the dressing to the salad bowl. Toss until the greens and vegetables are well coated. Divide the salad among 3 large or 6 small plates. Arrange the meat slices on top, drizzle the remaining dressing over the meat and garnish the salad with cherry tomatoes. Serve right away.
CHINESE PORK SALAD
~Shared by Treva K., NC
1 lb pork strips
1/2 cup Oriental stir-fry sauce
1/2 red onion, peeled and thinly sliced
2 10-oz. packages frozen pea pods, thawed and drained
1 8-oz. can mandarin oranges, drained
1 3-oz. can chow mein noodles
Marinate pork strips in sauce for 30 minutes. In large nonstick skillet, stir-fry pork and onion over medium-high heat for about 4-5 minutes. In a large bowl, toss all ingredients together.
BLUEBERRY PRETZEL SALAD
~Shared by Treva K., NC
2 cups crushed pretzels
3/4 cup margarine,melted
3 T. sugar
1 (8-oz) package cream cheese,softened
1 cup sugar
1 (12-oz) container frozen whipped topping
3 (3-oz)packages grape gelatin
1 qt. fresh or frozen blueberries
2 cups boiling water
Mix and press crushed pretzels, margarine and 3 Tablespoons sugar into a 9 x 13 inch casserole. Bake at 400 degrees for 9 minutes. Cool completely. Cream together cream cheese and one cup sugar. Fold in whipped topping. Spread over pretzel crust. Dissolve gelatin in boiling water. Add blueberries and pour on top of cream cheese mixture. Refrigerate 8 hours before serving. Serves 8.
ITALIAN VEGETABLE TOSS
~Shared by Treva K., NC
1 & 1/2 c. shell macaroni
2 c. broccoli flowerets
1 c. cauliflower flowerets
1 c. sliced mushrooms
1 (6 oz.) can artichoke hearts, drained, rinsed & chopped
1 c. sliced ripe olives
1/2 c. chopped green onion
2/3 c. Italian dressing
1 med. avocado, seeded, peeled & sliced
1 med. tomato, seeded & chopped
Cook macaroni according to package directions; drain. Rinse with cold water; drain well. In a large bowl combine macaroni, broccoli, cauliflower, mushrooms, artichoke hearts, olives and green onion. Toss with Italian dressing. Cover and chill several hours. At serving time, toss vegetable mixture with avocado and tomato.
PRETZEL SALAD
~Shared by Treva K., NC
This is an easy and decorative three layer salad consisting of a pretzel crust, a cream cheese center and a strawberry gelatin topping. It's just plain delicious.
Prep Time: 45 Min
Cook Time: 8 Min
Ready In: 4 Hrs 53 Min
2 cups crushed pretzels
3/4 cup margarine, melted
2 teaspoons white sugar
1 (8 ounce) package cream cheese
3/4 cup white sugar
4 & 1/2 ounces frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, mix crushed pretzels, margarine and sugar.
3. Press crushed pretzel mixture into the bottom of a 9 x 13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
4. Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
5. In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
6. Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.
Source: AllRecipes.com
GRILLED CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP
~Shared by Treva K., NC
Yield: 4 Servings
1 head romaine lettuce, trimmed and halved lengthwise
2 medium tomatoes, chopped into 1/2-inch pieces
1 ear corn, husk and silk removed
1 avocado, peeled, seeded, and cut into 1/2-inch cubes
2 medium zucchini, halved lengthwise
3 tablespoons fresh lemon juice
12 extra-large shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
Olive oil, for drizzling
1 & 1/2 tablespoons agave nectar or honey
Kosher salt and freshly ground black pepper
2 cups store-bought tortilla strips, such as Mission Restaurant Style
1/2 head butter lettuce, chopped
1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2. Drizzle the romaine lettuce, corn, zucchini, and shrimp with olive oil. Season with 1 teaspoons salt and teaspoon pepper. Grill the romaine, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Grill the shrimp for 2 to 3 minutes on each side, until the meat is opaque and cooked through.
3. Coarsely chop the grilled lettuce and place in a large salad bowl. Using a sharp knife, remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Cut the shrimp into 1/2-inch pieces and add to the bowl. Add the butter lettuce, tomatoes, and avocado to the bowl.
4. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, agave nectar, 1/2 teaspoon salt, and 2/4 teaspoon pepper until smooth.
5. Pour the dressing over the salad and toss until all the ingredients are coated. Season to taste with salt and pepper. Garnish with tortilla strips and serve.
Source: Weeknights with Giada by Giada De Laurentiis
SULTSZALONNAS KRUMPLISALATA
Hungarian Hot Bacon Potato Salad
~Shared by Treva K., NC
Yield: 4 servings
8 ea Whole red potatoes washed
1 ea Onion
1/4 lb Bacon
3 tb Cider vinegar
2 tb aAll-purpose flour
2 ts Sugar
1 ts Salt
1/2 tb Hungarian sweet paprika
1 c Water
Cook potatoes in boiling water until tender. Peel, cut into slices then place into a mixing bowl. Dice then fry bacon in a skillet until almost crisp. Remove diced bacon from skillet & drain buit reserve bacon grease. Put bacon into mixing bowl with other ingredients. Peel then dice onion. Put it into reserved bacon grease. Saute for 3-4 mins. Remove onion with a slotted spoon then put it into mixing bowl. Cook 2 tb of flour in 2 tb of bacon grease until smooth & bubbly. Add 3 tb. vinegar plus sugar, salt, paprika & enough water to make a sauce. Bring to a boil then cook until sauce is thickened. Pour over ingredients in mixing bowl then toss to mix. Taste then adjust salt if needed.
MEDITERRANEAN CARROT SALAD
~Shared by Treva K., NC
2 cups (500 ml) potatoes, quartered
1 cup (250 ml) carrots, sliced
1 cup (250 ml) fennel bulb
1 large can chickpeas, rinsed & drained
1/2 cup (125 ml) red onion, chopped
1/2 cup (125 ml) roasted red peppers, drained & chopped
1/2 cup (125 ml) fresh parsley, chopped
4 tablespoons (60 ml) red wine vinegar
3 tablespoons (45 ml) olive oil
1 garlic clove, minced
4 hard-boiled eggs, peeled
1. Cook the potatoes in a medium pot of boiling salted water for 4 minutes. Add the carrots & cook until all the vegetables are tender-crisp; about 4 minutes longer. Drain. Rinse vegetables under cold water. Drain well.
2. Combine the potatoes, carrots, fennel bulb, chickpeas, red onion, roasted peppers & parsley in a large bowl.
3. Whisk together the vinegar, oil & garlic in a small bowl. Add the dressing mixture to the salad & toss to coat.
4. Cut the eggs in half lengthwise. Separate the yolks from the whites. Chop the egg whites & mix them into the salad.
5. Season with salt & pepper. Mound the salad in a serving bowl. Crumble the yolks over the salad.
6. Serve at room temperature or cover & chill up to 4 hours.
Serves 4
Source: PeakMarket.com (Winnipeg, Manitoba, Canada - 5/21/2012)
RANCH TUNA MACARONI SALAD
~Shared by Treva K., NC
2 (6 ounce) cans tuna
4 (12 ounce) cups dry macaroni
2 cups ranch dressing (your own or bottled)
1/2 cup diced red onions
1 cup diced celery
1/2 teaspoon pepper
4 hard boiled eggs, coarsely chopped
Cook the macaroni according to directions on package. Add remaining ingredients and mix thoroughly. Chill before serving.
PARADICSOMSALATA
Hungarian Tomato Salad
~Shared by Treva K., NC
ORIGIN: Yana Bodnar, Nudapest-Hungary, circa 1998
Yield: 4 servings
4 ea Fresh tomatoes
1 ea Cucumber peeled sliced & thick
2 ea Banana peppers seeded & sliced
1/2 ea Green Bell pepper seeded & chopped
1 tb Fresh dill minced
1 ea Onion sliced thin
1 ea Garlic clove minced
3 tb Cider vinegar
1 ts Sugar
6 tb Sunflower oil
1/2 ts Hungarian hot paprika
Salt & pepper to taste
Slice tomatoes then place into a salad bowl. Peel cucumber then slice to 1/4" thick rounds. Add dill, sliced onion, minced clove then toss together. Add to bowl vinegar, sugar& oil. Sprinkle with paprika. Toss again. Adjust seasonings by adding salt & pepper if needed. Allow to sit for 30-45 m to mingle flavors.
ARBY'S GRILLED CHICKEN SALAD
~Shared by Treva K., NC
It's good mood food. Try this fantastic copycat recipe and sink your teeth in to Arby's Grilled Chicken Salad. Good on your favorite bread, or as a wrap, there are so many ways to enjoy this delicious chicken salad recipe.
2 cups cooked grilled chicken, chopped
3/4 cup pecans, chopped
1/2 cup red grapes, sliced in half
1/2 cup red apples, diced
1/2 cup celery, chopped
1/2 cup mayonnaise
1 tablespoon lemon juice
salt and pepper, to taste
1/4 teaspoon oregano
pinch cayenne pepper
1. In a medium sized bowl mix all of the ingredients together. If it is too dry add more mayonnaise to taste.
2. To prepare like Arby's, scoop chicken salad on wheat bread and add a couple of slices of green leaf lettuce.
Source: Recipe Lion Copycat Recipes
ANTIPASTO PICNIC SALAD
~Shared by Treva K., NC
1 pound mozzarella cheese, cut into 1/2-inch cubes
2 (6 ounce) cans pitted large ripe olives, drained
2 (6.5 to 7.25 ounce) jars quartered marinated artichoke hearts (including liquid)
2 bell peppers, cored and cubed (any color)
1 (8 ounce) roll Italian dry salami, cut into 1/2-inch cubes
1/4 cup sliced fresh basil
Toss together all ingredients in a large bowl. Cover and refrigerate for several hours to let marinate, stirring occasionally. Makes 12 servings.
MOROCCAN CARROT SALAD
~Shared by Treva K., NC
6 cups (1.5 L) carrots, grated
3 tablespoons (45 ml) vegetable oil
2 tablespoons (30 ml) lime juice
1 teaspoon (5 ml) cumin
1/2 teaspoon (2 ml) ginger
1/4 teaspoon (1 ml) salt
1/8 teaspoon (0.5 ml) pepper
2 cups (500 ml) spinach leaves, chopped
1. Prepare the carrots.
2. Whisk together the oil, lime juice, cumin, ginger, salt & pepper. Add this mixture to the carrots. Toss to coat. Cover & refrigerate for 2 hours or overnight.
3. Place the chopped spinach leaves on a serving platter. Mound the carrot salad over the spinach & serve. Serves 6.
Source: PeakMarket.com (Winnipeg, Manitoba, Canada - 5/27/2012)
FANCY CARIBBEAN CRAB SALAD
~Shared by Treva K., NC
2 (6-oz.) cans Chicken of the Sea Crabmeat, Lump and Jumbo Lump
1/4 cup crushed pineapple
1/8 teaspoon cayenne pepper
1 & 1/2 cups small mango, diced
1 & 1/2 cups jicama, julienne cut
1 Tablespoon fresh lime juice
1 teaspoon ginger, freshly grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 avocado, sliced into 12 wedges
1 Tablespoon cilantro, finely chopped fresh
2 Tablespoon extra virgin olive oil
Drain the Chicken of the Sea Jumbo Lump Crabmeat well, then use a fork to gently break apart into a small bowl. Puree the crushed pineapple and the cayenne pepper in a blender; set aside. In a medium bowl, stir together the mango, jicama, lime juice and grated ginger. Add salt and pepper. Arrange a mound of the mango salad on the center of 4 plates. Place the crabmeat on top of and around the salad. Drizzle each plate with some of the pureed pineapple and garnish with the avocado, fanning 3 slices on each plate to the side of the salads. Whisk together the cilantro and the oil, and then drizzle over each salad.
Makes 4 servings.
Source: Chicken of the Sea
TOMATO SALAD
~Shared by Jean P., Syracuse, NY
3 medium vine-ripe tomatoes, diced
red onion, minced
1 green bell pepper, diced
2 tbsp. minced parsley
1 tbsp. minced fresh oregano
3 tbsp. red wine vinegar
3 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Combine all ingredients in a large bowl, mixing to blend. Adjust seasonings, adding more salt or pepper to taste.
MIXED GREENS WITH WARM PONCHATULA STRAWBERRY VINAIGRETTE
~Shared by Jean P., Syracuse, NY
PREP TIME: 15 Minutes
SERVES: 8-10
COMMENT:
During the early spring, Louisiana strawberries are in season, and no others can compare to their taste and flavor. We have made a great vinaigrette with this Louisiana pride and joy to take advantage of their abundance at this time. This can be served as a salad before your meal or use it as a bed to place your favorite meat upon.
INGREDIENTS:
2 (5-ounce) bags mixed salad greens or greens of choice
cup olive oil
1 tbsp minced onions
1 tbsp minced garlic
cup chopped Louisiana strawberries
cup red wine vinegar
1 tsp chopped basil
1 tsp chopped thyme
1 tsp cracked black pepper
2 tsps Creole mustard
4 tbsps orange-strawberry juice blend
2 tbsps Steen's Cane Syrup
1 cup vegetable oil
cup olive oil
salt and cracked black pepper to taste
METHOD:
In a large skillet, heat cup olive oil over medium high heat. Add onions and garlic and saut for 2-3 minutes or until softened. Add strawberries and vinegar and bring to a simmer. Add basil, thyme, cracked black pepper, Creole mustard, juice blend and cane syrup and blend well. Whisk in vegetable oil and remaining olive oil and warm through. Add salt and pepper to taste. In a large mixing bowl, add salad greens and toss with warm dressing. Add more salt and pepper to taste if desired.
GERMAN POTATO SALAD
~Shared by Jean P., Syracuse, NY
PREP TIME: 45 Minutes
SERVES: 6
COMMENT:
This classic is the highlight of many a light summer meal: hearty, nourishing and full of flavor.
INGREDIENTS:
1 1/2 pounds new potatoes
1/4 pound bacon, chopped
1 1/2 cups onion, diced
1 1/2 cups celery, chopped
1/2 tsp all-purpose flour
1/2 tsp sugar
1 tsp salt
1/8 tsp black pepper
1/2 cup cider vinegar
1/2 cup water
Fresh snipped chives, optional garnish
Minced parsley, optional garnish
Hard boiled eggs, optional garnish
METHOD:
Cut each potato in half and boil in lightly salted water until tender about 10-15 minutes. Drain and while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside. Place bacon in a skillet and fry until almost crisp. Remove cooked bacon from pan and add onion and celery, cook until tender and transparent, remove from pan. Drain off all but 1 tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until lightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery. Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices. Sprinkle minced parsley and chives over top. Serve warm.
FRUITY YOGURT DRESSING
~Shared by Jean P., Syracuse, NY
PREP TIME: 10 minutes
Makes: 2 cups
COMMENT:
Try this dressing on my Layered Fruit & Shrimp Salad for cool and refreshing meal. It's also a very appetizing ambrosia dip for fresh strawberries, pineapple chunks, grapes, kiwi and melon slices.
INGREDIENTS:
1 cup raspberry or mixed berry yogurt
1/4 cup fresh raspberries
1/4 cup sliced strawberries
1 tbsp honey
1 tsp fresh mint
METHOD:
In a blender, combine all ingredients. Cover and blend on high speed about 15 seconds or until smooth. Pour mixture into a serving bowl and serve immediately or refrigerate for up to 3 days for later use.
CANE SYRUP VINAIGRETTE
~Shared by Jean P., Syracuse, NY
PREP TIME: 30 Minutes
MAKES: 2 1/2 Cups
COMMENT:
I love the flavor of cane syrup. So its natural that I would create a vinaigrette dressing using this wonderful ingredient. Most people are confused as to the flavor of cane syrup and often compare it to molasses. Nothing could be further from the truth. Molasses is a much stronger and darker syrup and is used in dishes such as gingerbread and spice cakes whereas cane syrup is more of a breakfast syrup.
INGREDIENTS:
1 egg yolk
1 tbsp minced onions
1 tbsp minced garlic
1 tsp chopped basil
1 tsp chopped thyme
1 tsp cracked black pepper
salt and cracked black pepper to taste
1 tsp Creole mustard
1/4 cup red wine vinegar
2 tbsps orange juice
2 tablespoons Steens Cane Syrup
1 cup vegetable oil
1 cup olive oil
METHOD:
Place egg yolks in a large mixing bowl. Using a wire whisk, whip eggs for one minute. Add onions, garlic, basil, thyme, black pepper, mustard, vinegar, orange juice and cane syrup. Continue to whip until all ingredients are blended. Pour oil in a slow steady stream, whipping constantly until all is incorporated. Season to taste using salt and pepper.
CLASSIC CAESAR DRESSING
~Shared by Jean P., Syracuse, NY
Prep Time: 10 Minutes
Yields: 1 Quart
Comment:
A traditional Caesar salad is made with romaine lettuce, croutons, Parmesan cheese and this wonderfully rich dressing. Often, the dressing is prepared and tossed with the salad tableside, but this food processor recipe is quicker and easier.
Ingredients:
tbsp chopped garlic
1 egg
cup grated Parmesan
2 tbsps Balsamic vinegar
2 tbsps red wine vinegar
tbsp whole-grain mustard
tbsp Dijon mustard
ounce anchovy fillets
tbsp salt
tsp cracked black pepper
6 ounces vegetable oil
6 ounces olive oil
Method:
In a food processor, combine everything except for vegetable oil and olive oil. Process 1 minute or until smooth. With machine on low speed, begin adding oils to form an emulsion. Continue until all oil has been added.
PECAN AMBROSIA
~Shared by Jean P., Syracuse, NY
PREP TIME: 30 Minutes
COMMENTS:
Flavored fruit salads have many variations throughout the country. Often they simply call for only one or, at the most, two main ingredients. In Louisiana, we tend to use all that is at hand to create an ambrosia unlike any other.
INGREDIENTS:
1 -20 ounce can sliced peaches
1 -20 ounce can crushed pineapple
6 mandarin oranges, peeled and sectioned
1 cup sliced strawberries
1 diced red apple
1 diced green apple
1 -3 1/2 ounce can flaked coconut
1/2 cup sliced maraschino cherries
1 cup chopped pecans
1 -8 ounce carton Cool Whip
METHOD:
In a large mixing bowl, combine all of the ingredients except the strawberries and Cool Whip. Toss the ingredients well to ensure that they are thoroughly mixed. Cover with clear wrap and place in the refrigerator for a minimum of four hours, allowing ingredients to marinate. Immediately prior to serving, fold in the sliced strawberries and the Cool Whip. Blend until the fruit is well-coated with the "dressing". You may wish to serve a spoonful of the ambrosia in a slice of butter lettuce and garnish with grated cheddar cheese for added affect.
LETTUCE AND STRAWBERRY SALAD PONCHATOULA
~Shared by Jean P., Syracuse, NY
PREP TIME: 30 Minutes
SERVES: 6
COMMENT:
Ponchatoula is the strawberry capital of the world. It is surprising to the residents of this sleepy South Louisiana town that the rest of the world considers strawberries a dessert ingredient only. Here, they may be found in soups, sauces, as a flavor ingredient over pork roast or lamb or as the perfect finish to a crisp crunchy spring salad.
INGREDIENTS:
10 ounces fresh lettuce, cleaned and dried
1 pint ripe Louisiana strawberries, sliced
1 egg yolk
1 tbsp Balsamic vinegar
4 tbsps Boone's strawberry wine
6 ounces vegetable oil
1 tbsp fresh thyme, chopped
1 tbsp fresh tarragon, chopped Salt and pepper to taste
1 tbsp extra virgin olive oil
1 cup freshly grated Parmesan cheese
METHOD:
Remember to rinse lettuce 2 - 3 times under cold running water to ensure that all sand and grit are removed from leaves. Dry well and set aside. When selecting strawberries for this salad, Ponchatoula berries are always best and should be slightly over-ripe but not mushy. I prefer to buy a 5-ounce block of Parmesan cheese and hand grate it using the large holes of a grater. Create the sauce by combining egg yolk, Balsamic vinegar and strawberry wine in a stainless steel bowl. Using a wire whisk, combine ingredients until well incorporated. Slowly drizzle the vegetable oil into the egg yolk mixture in a steady stream, whisking constantly. A smooth emulsified dressing will emerge. Add thyme and tarragon and season to taste using salt and pepper. Continue whisking until ingredients are well-blended. The dressing may be stored in a glass jar in the refrigerator until ready to use. When ready to serve, toss lettuce with extra virgin olive oil and drizzle with the desired amount of strawberry vinaigrette. Once the leaves are shining from the sauce, but not wilted, add strawberries and cheese and toss once or twice to incorporate. Serve in a large, crystal salad bowl to showcase the vivid colors of this salad.
STACKED HEIRLOOM TOMATO AND KASHKAVAL SALAD
~Shared by Jean P., Syracuse, NY
Prep Time: 20 Minutes
Yields: 6 Servings
Comment:
For the best presentation, it is best to use heirloom tomatoes in a variety of colors.
Ingredients:
6 medium tomatoes, cut into 1/3-inch thick slices
pound Bittersweet Plantation Dairy Bulgarian-Style Kashkaval (24 slices)
6 (1-ounce) slices peasant bread nonstick cooking spray
1 clove garlic, halved
cup Bittersweet Plantation Dairy Creole Cream Cheese
2 tbsps water
2 tbsps fresh lemon juice
1 clove garlic, minced
cup thinly sliced fresh basil
salt and cracked black pepper to taste
Method:
NOTE: If a panini press is not available for grilling bread, use a skillet or grill pan, and grill bread 2 minutes on each side. Preheat panini press according to manufacturers directions. Spray each side of press with nonstick cooking spray. Place bread on press and grill 2 minutes or until lightly browned. Rub cut sides of halved garlic clove over one side of each slice of bread. Set aside. In a blender, process Creole Cream Cheese, water, lemon juice and minced garlic until smooth. Place 1 slice of bread on each plate. Divide tomato and Kashkaval slices, layering each on top of bread. Spoon 1 tablespoon Creole Cream Cheese mixture on top of each serving. Top with basil and a dash of salt and pepper.
TIGER SLAW
~Shared by Jean P., Syracuse, NY
Prep Time: 10 Minutes
Yields: 8-10 Servings
Comment:
A really quick and easy coleslaw recipe that celebrates the LSU Tigers: what a great idea!
Ingredients:
1 head purple cabbage
1 pound matchstick cut carrots
3 cups Kraft coleslaw dressing
Method:
Cut cabbage in half and remove core. Slice -inch thick and pull apart to create shreds. Mix cabbage, carrots and dressing together and blend well. Add more dressing if needed to create desired consistency.
MARINATED CRAWFISH, ZUCCHINI AND SUMMER SQUASH SALAD
~Shared by Jean P., Syracuse, NY
PREP TIME: 1 Hour
SERVES: 6
COMMENT:
Romantics say that it's the simple things in life that are best. Well if that's so, then this simple crawfish and squash salad should set hearts aglow. I recommend serving it in a beautiful cut crystal bowl to enhance its presentation.
INGREDIENTS:
1 pound crawfish tails
3 medium zucchini squash, shredded
3 medium summer squash, shredded
1 small Bermuda onion, thinly sliced
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
2 tbsps garlic, minced
1/4 cup sweet pickle relish
1/3 cup salad oil
1/3 cup red wine vinegar
1 tsp dried basil
1 tsp dried thyme
1 tsp salt
1 tsp cracked black pepper
METHOD:
In a large mixing bowl, combine crawfish, squash, 1 small Bermuda onion, bell peppers, garlic and relish. In a separate mixing bowl, combine salad oil, wine vinegar, basil, thyme, salt and pepper. Using a wire whisk, whip until well-blended. Pour marinade evenly over vegetable mixture, cover and refrigerate salad overnight. Prior to serving, toss and drain off any excess liquid. Place the salad into a decorative serving bowl and garnish with edible flower petals such as pansies, dianthus, violets or marigolds.
CHICKEN CAESAR PASTA SALAD
~Shared by Jean P., Syracuse, NY
One of my "go to" recipes for covered dish dinners or a quick, light meal at home. Adjust amounts for your purpose. I use about 2 cups of uncooked pasta (which, of course, you cook before using!) for a large bowl of salad. It's all a matter of what you like since it's your kitchen.
Cook time: 15 Min
Prep time: 10 Min
Ingredients
- some bow tie pasta; cooked, rinsed with cool water, drained
- some caesar salad dressing
- some grilled chicken chunks or strips, grilled at home or packaged
- some romaine lettuce leaves
- some tomato chunks
- some bacon bits
- some croutons
- some parmesan cheese, shredded
Directions
1. Cook the pasta until done (to your taste). Rinse with cool water and drain well. While that is cooking.
2. Grill chicken strips, unless you bought them precooked at the store. Leave in strips or cut into chunks.
3. Mix the drained pasta with some of the caesar dressing. Add the chicken and more dressing, if needed. (If you're taking this to a covered dish dinner later, cover & refrigerate until almost ready to leave.)
4. Right before serving, add the romaine lettuce, tomatoes, bacon bits, croutons, and shredded parmesan cheese. Toss well, adding more dressing as needed. (Or leave the bottle beside the salad bowl.) Serve immediately.
BISCUIT TACO CUPS
~Shared by Jean P., Syracuse, NY
Prep Time: 45 Min
Total Time: 45 Min
Makes: 8 taco cups
INGREDIENTS:
1 1/2 lb lean (at least 80%) ground beef
1 (15-oz.) can spicy chili beans, undrained
1 package (1.25 oz) Old El Paso 40% less-sodium taco seasoning mix
1/2 cup water
1 can (16.3 oz) Pillsbury Grands! refrigerated buttermilk biscuits
1 cup shredded Cheddar cheese (4 oz)
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup Old El Paso Salsa, if desired
DIRECTIONS:
Heat oven to 375F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally. Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan. Bake at 375F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup. Top with cheese, lettuce, tomato, sour cream and salsa.
Nutritional Information:
1 Serving (1 Taco Cup)
Calories 450 (Calories from Fat 200), Total Fat 23g (Saturated Fat 10g, Trans Fat 4g), Cholesterol 70mg; Sodium 1360mg; Total Carbohydrate 36g (Dietary Fiber 2g, Sugars 6g), Protein 25g;
Percent Daily Value*:
Vitamin A 4.00%; Vitamin C 0.00%; Calcium 10.00%; Iron 25.00%
Exchanges:
2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;
Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
FATTOUSH PASTA SALAD
~Shared by Jean P., Syracuse, NY
Prize-Winning Recipe 2009! Take a taste adventure with a middle eastern Mediterranean-inspired salad made in minutes with a pasta salad mix.
Prep Time 30 min
Makes 10 ervings
1 box Betty Crocker Suddenly Salad classic pasta salad mix
1/3 cup olive oil
1/4 cup fresh lemon juice
2 teaspoons all purpose Greek seasoning
1 1/2 cups coarsely chopped cucumber
1 cup coarsely chopped romaine lettuce
1 cup crumbled feta cheese (4 oz)
1 cup grape tomatoes, halved
1/2 cup thinly sliced zucchini, cut slices into quarters
1/3 cup thinly sliced radishes
1/3 cup chopped red onion
1/3 cup chopped fresh flat leaf parsley
1 tablespoon finely chopped fresh mint leaves
2 cups garlic flavored croutons
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. In large bowl, stir together Seasoning mix, oil, lemon juice and Greek seasoning. Add pasta and all remaining ingredients; toss gently. Cover and refrigerate 1 hour to chill.
Makes 10 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker Kitchens
Did You Know? "Fat tush" is an Eastern Mediterranean salad made from vegetables like cucumber, radishes, tomatoes plus toasted or fried pieces of pita bread. The vegetables are cut into relatively large pieces compared with Tabbouleh where ingredients are finely chopped. Purchasing All purpose Greek seasoning is a ground specialty seasoning blend found where the herbs and spices are located in the grocery store.
ANTIPASTO CURLY PASTA SALAD
~Shared by Jean P., Syracuse, NY
Prize-Winning Recipe 2009! A touch of Italy is easy with this ready-in-30-minutes pasta salad.
Prep Time 30 Minutes
Total Time 30 Minutes
Makes 6 servings (1 cup each)
1 box Betty Crocker Suddenly Salad classic pasta salad mix
3 tablespoons cold water
2 tablespoons vegetable oil
1 teaspoon Dijon mustard
1 cup cubed salami
4 oz Provolone cheese, cut into 1/2-inch cubes (1 cup)
1/2 cup finely chopped red onion
1 jar (7.5 oz) marinated artichoke hearts, drained and chopped
1 can (6 oz) pitted small ripe olives, drained
1 jar (4 oz) sliced pimientos, drained and chopped
1/2 cup shredded or grated Parmesan cheese
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Meanwhile, in large bowl, stir together Seasoning mix, water, oil and mustard. Add salami, cheese, onion, artichoke hearts, olives and pimentos; toss gently to combine. Drain pasta; rinse with cold water. Shake to drain well. Add pasta to salad mixture; toss gently. Sprinkle with Parmesan cheese. Serve immediately, or cover and refrigerate until serving.
Make the Most of This Recipe With Tips From The Betty Crocker Kitchens
Do-Ahead
Make this salad a day ahead, but wait until just before serving to top with the cheese.
Substitution
Use about a 3-oz package of sliced pepperoni instead of the salami.
Special Touch
For a heartier salad, stir in a can kidney beans that you've rinsed and drained.
Nutrition Information:
1 Serving (1 Serving)
Calories 420(Calories from Fat 200),Total Fat 23g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 40mg; Sodium 1560mg; Total Carbohydrate 37g (Dietary Fiber 5g, Sugars 5g), Protein 17g
Percent Daily Value*:
Vitamin A 20.00%;
Vitamin C 35.00%;
Calcium 30.00%;
Iron 20.00%
Exchanges:
1 1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1 1/2 High-Fat Meat;
2 Fat
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
GINGERED FRESH FRUIT SALAD
~Shared by Jean P., Syracuse, NY
Looking for a fruity side dish? Then check out this ginger flavored salad packed with watermelon, cantaloupe, pineapple, grapes and berries; a fresh meal.
Prep Time: 25 Min
Makes: 15 (3/4-cup) servings
INGREDIENTS:
Dressing
1/4 cup honey
2 teaspoons grated gingerroot
1/2 teaspoon grated lime peel
3 tablespoons fresh lime juice Salad
2 cups watermelon cubes
2 cups cantaloupe cubes
2 cups fresh pineapple cubes
2 cups seedless green grapes
1 pint (2 cups) fresh raspberries
DIRECTIONS:
In 1-cup microwave-safe measuring cup, combine all dressing ingredients; mix well. Microwave on HIGH for 30 to 45 seconds or until thoroughly heated. Cool 15 minutes or until completely cooled. In very large bowl, combine all salad ingredients. Pour dressing over fruit; toss gently to coat.
Nutrition Information:
1 Serving (3/4 Cup)
Calories 70 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 15g), Protein 1g
Percent Daily Value*:
Vitamin A 15.00%; Vitamin C 25.00%; Calcium 0.00%; Iron 0.00%
Exchanges: 1 Fruit
*Percent Daily Values are based on a 2,000 calorie diet.
SKILLET POTATO SALAD AND BRATS
~Shared by Jean P., Syracuse, NY
Combine comfort foods brats and potatoes in one easy skillet meal. You don't even have to touch a potato peeler!
Prep Time: 40 Min
Makes: 4 servings
INGREDIENTS:
2 slices bacon
1/2 cup sliced green onions
1/2 green bell pepper, finely chopped
4 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
3/4 cup water
1/3 cup cider vinegar
3 tablespoons sugar
2 teaspoons cornstarch
3/4 teaspoon salt
1/4 teaspoon pepper
4 cooked smoked bratwurst (about 10 oz.)
DIRECTIONS:
Cook bacon in large nonstick skillet until crisp. Remove bacon from skillet; reserve drippings in skillet. Drain bacon on paper towel; crumble. Set aside. Reserve 2 tablespoons onions for garnish. Add remaining onions, bell pepper and potatoes to bacon drippings in skillet; cover and cook over medium-high heat for 7 to 9 minutes or until vegetables are crisp-tender, stirring frequently. Meanwhile, in small bowl, combine water, vinegar, sugar, cornstarch, salt and pepper; blend well. Add cornstarch mixture to skillet; cook and stir 2 to 3 minutes or until sauce is bubbly and thickened. Arrange bratwurst over potato mixture; push gently into potatoes. Reduce heat to medium-low; cover and cook 7 to 9 minutes or until bratwurst are thoroughly heated. Sprinkle with reserved green onions and crumbled bacon.
Nutrition Information:
1 Serving (1/4 of Recipe) Calories 460 (Calories from Fat 190),Total Fat 21g (Saturated Fat 8g,Cholesterol 45mg;Sodium 890mg;Total Carbohydrate 52g (Dietary Fiber 3g, Sugars 10g),Protein 16g; Percent Daily Value*:
Vitamin A 2.00%; Vitamin C 35.00%; Calcium 6.00%; Iron 20.00%
Exchanges: 3 Starch; 1/2 Fruit; 1 High-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
GRILLED COBB SALAD
~Shared by Jean P., Syracuse, NY
Heres a scrumptious cheesy salad featuring chicken, bacon and veggies flavored with vinaigrette dressing layered on a lettuce - a perfect hearty dinner.
Prep Time: 30 Min
Total Time: 1 Hr
Makes: 4 servings
INGREDIENTS:
Chicken
1 1/4 lb. boneless skinless chicken breast halves
3 tablespoons purchased balsamic vinaigrette salad dressing
Salad
2 eggs
6 cups torn romaine lettuce
1 tomato, halved, thinly sliced
1 avocado, pitted, peeled and thinly sliced
1/2 cup drained baby corn (about 8 from 14-oz. can), rinsed
6 slices precooked bacon slices (from 2.1 or 2.8-oz. pkg.), cut into 1-inch pieces
2 green onions, diagonally thinly sliced (about 1/4 cup)
1 1/3 oz. (1/3 cup) crumbled blue cheese
2/3 cup purchased balsamic vinaigrette salad dressing
DIRECTIONS:
Heat grill. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is no longer pink in center, turning and brushing frequently with 3 tablespoons salad dressing. Discard any remaining dressing. Remove chicken from grill; place on plate. Cover; cool at least 30 minutes. Meanwhile, place eggs in small saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. To serve, cut chicken crosswise into 1/4-inch-thick slices. Peel eggs; cut into slices. Arrange lettuce on large serving platter. Arrange chicken, eggs, tomato, avocado, corn and bacon over greens. Sprinkle with onions and blue cheese. Serve with 2/3 cup salad dressing.
Nutrition Information:
1 Serving (1 Serving)
Calories 700 (Calories from Fat 440), Total Fat 49g (Saturated Fat 10g, Cholesterol 210mg; Sodium 1420mg; Total Carbohydrate 23g (Dietary Fiber 5g, Sugars 14g), Protein 41g
Percent Daily Value*:
Vitamin A 60.00%; Vitamin C 35.00%; Calcium 15.00%; Iron 20.00%;
Exchanges:
1 Fruit;
1 Other Carbohydrate;
1 Vegetable;
5 1/2 Very Lean Meat;
9 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
BUFFALO CHICKEN LAYERED SALAD
~Shared by Jean P., Syracuse, NY
Spicy rotisserie chicken is layered with lettuce and veggies and topped with ranch dressing in this easy-to-assemble salad.
Prep Time: 40 Min
Total Time: 40 Min
Makes: 8 servings (1 cup each)
INGREDIENTS:
2 teaspoons red pepper sauce
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 bag (10 oz) torn romaine lettuce
1/4 cup chopped red onion
1 cup thinly sliced celery (2 1/2 medium stalks)
1 1/2 cups halved cherry tomatoes
1 bottle (8 oz) ranch dressing (1 cup)
1/2 cup chopped packaged precooked bacon (about 8 slices)
DIRECTIONS:
In medium bowl, sprinkle red pepper sauce over chicken; stir to mix well. In 13x9-inch (3-quart) glass baking dish, layer lettuce, onion, celery, 1 cup of the tomatoes and the chicken. Pour dressing evenly over salad. Sprinkle with bacon and remaining 1/2 cup tomatoes.
Nutrition Information:
1 Serving (1 Serving)
Calories 250 (Calories from Fat 170), Total Fat 19g (Saturated Fat 3 1/2g, Trans Fat 0g), Cholesterol 45mg; Sodium 510mg; Total Carbohydrate 5g (Dietary Fiber 2g, Sugars 2g), Protein 13g
Percent Daily Value*:
Vitamin A 20.00%; Vitamin C 30.00%; Calcium 4.00%; Iron 6.00%
Exchanges:
0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
1 1/2 Lean Meat;
0 High-Fat Meat;
3 Fat
Carbohydrate Choices: 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.
ORANGE SPICE SALAD
~Shared by Jean P., Syracuse, NY
Ingredients:
Dressing:
cup mild or neutral vegetable oil
cup orange juice
2 T cider vinegar
1 T sugar
t salt
t freshly ground black pepper
Garnish:
1 T butter
cup coarsely chopped walnuts
Salad:
1 package baby spinach
2 cucumbers, peeled and thinly sliced
2 oranges, peeled and sliced into rounds
1 small red onion, thinly sliced and separated into rings
Preparation
Place all dressing ingredients in a jar and shake well. Refrigerate for several hours.Toss the oranges, cucumbers spinach and onion together in a large salad bowl.Melt butter in a small skillet over medium heat.Add walnuts and saut until crisp and slightly browned.Remove from heat and toss with teaspoon salt and set aside.When you are ready to serve the orange spinach salad pour dressing over it add the walnuts and toss it all.
GARLIC BREAD FANTASTIQUE
~Shared by Jean P., Syracuse, NY
Ingredients:
1/2 cup butter, softened
2 tablespoons mayonnaise
1/4 teaspoon sage
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 French baguette, halved lengthwise
2 tablespoons grated Parmesan cheese, or to taste
Methods:
1. Preheat oven to broil.
2. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.
3. Place bread under broil for 5 minutes, or until lightly toasted.
HOT DOG AND TOMATO SALAD
~Shared by Jean P., Syracuse, NY
Hot dogs replace Thai sausage for an amazingly delicious salad. It can also be made with chorizo or kielbasa.
Yield 2 1/2 cups
Total time: 15 minutes
Ingredients
2 tablespoons oil
4 good quality hot dogs, cut into diagonal slices
2 tablespoons fresh squeezed lime juice
1 tablespoon Garlic Chili Pepper Sauce
1 tablespoon Fish Sauce
1 tablespoon sugar
1 large tomato, chopped (about 1 1/2 cups)
5 scallions, chopped
2 tablespoons chopped cilantro
Directions
1. Heat oil in a large skillet over a medium-high heat. Add hot dogs and cook until done, slightly browned. Drain and cool.
2. While hot dogs are cooling mix lime juice, Garlic Chili Pepper Sauce, Fish Sauce and sugar in a medium bowl. Whisk until sugar is dissolved.
3. Add tomatoes, scallions, cilantro and cooled hotdogs. Mix well and serve.
Test Kitchen Tip:
This salad is perfect for leftover grilled hot dogs. In fact, make some extra, just so you will be assured to have them.
LAAB - GROUND BEEF SALAD
~Shared by Jean P., Syracuse, NY
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
Toast rice in a dry skillet (no oil) over medium-high heat. Cook rice, shaking pan frequently until rice turns golden, about 8 minutes. While rice is toasting, combine beef, 3 tablespoons of the lime juice, Fish Sauce, shallots and ginger in a bowl. 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. Add remaining tablespoon of lime juice, scallions, mint, cilantro, Garlic Chili Pepper Sauce and sugar to meat. Mix well. Add cooled rice to spice grinder or blender, and grind into a sandy powder. Add to meat mixture and mix well. Spoon laab into a serving bowl lined with lettuce leaves, or serve on individual leaves for a pretty presentation. Garnish with whole mint leaves.
WILTED GREENS WITH GARLIC AND ANCHOVIES
~Shared by Jean P., Syracuse, NY
1/4 cup extra-virgin olive oil
3 anchovy fillets, rinsed
4 cloves garlic, thinly sliced
1 head escarole or 1 head or bunch other sturdy leafy green, such as dandelions or turnip greens, cut crosswise into 1/2-inch-wide ribbons, washed and spun dry
Salt and freshly ground black pepper
1/2 lemon
Heat a large saute pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.
TORTELLINI SALAD
~Shared by Jean P., Syracuse, NY
Heres a great meatless recipe with real Mediterranean flair thats hearty enough to qualify as an entre. Laced with a tart vinaigrette dressing and bursting with strips of sweet pepper, onion and zucchini, its also colorful enough to serve as a pretty side dish. Thanks to subscriber Stacey Mofle in Universal City, Texas for this tasty dish!
7 Servings
Prep/Total Time: 25 min.
Ingredients
1 package (19 ounces) frozen cheese tortellini
1-1/2 cups julienned zucchini
1-1/2 cups julienned yellow summer squash
1 cup sliced fresh mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
3/4 teaspoon Italian seasoning
1/4 teaspoon pepper
1 cup julienned sweet red pepper
1/2 cup sliced red onion, halved
1 cup balsamic vinaigrette
Directions
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the zucchini, yellow squash and mushrooms in oil until crisp-tender. Stir in the garlic, Italian seasoning and pepper. Cook 1 minute longer or until garlic is tender. Drain tortellini and rinse in cold water. Place in a large bowl; add the squash mixture, red pepper and onion. Drizzle with vinaigrette; toss to coat. Serve immediately or refrigerate. Serve with a slotted spoon. Yield: 7 servings.
Nutrition Facts: 1 serving (1 cup) equals 261 calories, 13 g fat (3 g saturated fat), 12 mg cholesterol, 486 mg sodium, 30 g carbohydrate, 2 g fiber, 8 g protein.
Source: Taste of Home
SPINACH-ONION SALAD WITH HOT BACON DRESSING
~Shared by Jean P., Syracuse, NY
I knew this spinach salad was something special when my picky husband asked for seconds! The sweet-tart bacon dressing with a hint of honey is a real treat.
6 Servings
Prep/Total Time: 25 min.
Ingredients
4 bacon strips, chopped
1 medium red onion, chopped, divided
1/4 cup balsamic vinegar
5 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup canola oil
1 package (6 ounces) fresh baby spinach
1/2 cup crumbled feta cheese
Directions
In a large skillet, cook bacon and half of the onion over medium heat until bacon is crisp. Stir in the vinegar, honey, salt and pepper; heat through. Transfer to a small bowl; gradually whisk in oil. Place spinach in a large bowl. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and remaining onion. Yield: 6 servings.
Nutrition Facts: 1 cup equals 216 calories, 18 g fat (4 g saturated fat), 15 mg cholesterol, 341 mg sodium, 10 g carbohydrate, 1 g fiber, 5 g protein.
Source: Taste of Home
GRILLED CAESAR SALAD WITH ROASTED GARLIC-SALTED PEPITAS
~Shared by Jean P., Syracuse, NY
3 teaspoons Dijon mustard
1 (2 ounce) can anchovies, drained
2 teaspoons dry mustard
2 cloves garlic, crushed
2 teaspoons Worcestershire sauce
1/4 cup plus 2 Tablespoons red wine vinegar
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1 Tablespoon plus 1 teaspoon fresh lemon juice
3/4 cup extra-virgin olive oil plus 2 teaspoons, divided
2/3 cup raw pepitas
1 teaspoon garlic salt
4 hearts of romaine lettuce
In a small bowl, combine pepitas, 2 teaspoons olive oil and garlic salt. Mix until pepitas are completely coated with oil and salt. Place on a foil-lined baking sheet and bake in a 375 degree oven for 5-8 minutes, or until slightly brown. Watch them closely or they might burn. Set aside.
In a bowl combine anchovies, Dijon mustard, dry mustard, garlic, Worcestershire sauce, red wine vinegar, black pepper, hot pepper sauce and lemon juice. Transfer to a blender and begin blending while gradually adding remaining 3/4 cup extra-virgin olive oil. Adjust seasoning to taste.
Slice hearts of romaine lettuce in half lengthwise and brush them with some of the Caesar Dressing.
Place lettuce halves face down on a heated grill pan or grill for about 1-2 minutes, or until lettuce is golden and slightly wilted.
Remove from grill and arrange face up on a plate. Drizzle more dressing over lettuce. Sprinkle with pepitas.
SPRING TIME BROCCOLI, BACON & TOASTED WALNUT SALAD
~Shared by Jean P., Syracuse, NY
Recipe By: Chef Michele Carder
SALAD
1 cup broccoli florets
1 cup cauliflower, chopped
1/3 cup shredded carrots
cup walnuts, toasted
1/3 cup dried cranberries, cherries or raisins
cup diced red onion
4 strips of bacon, cooked & crumbled
DRESSING
1 Tbsp bacon grease
3/4 cup mayo (regular or light)
2 Tbsp red wine vinegar
1/3 cup sugar
Salt & Pepper to Taste
*Toss all salad ingredients together in a large bowl. Mix dressing ingredients together in a small bowl then pour over salad ingredients. Stir to coat.
SHRIMP AND CANNELLINI SALAD WITH OREGANO-CHIVE VINAIGRETTE
~Shared by Jean P., Syracuse, NY
2 Tablespoons champagne vinegar
2 Tablespoons sherry vinegar
1/4 cup extra-virgin olive oil plus 1 Tablespoon
3 cloves garlic, crushed
1 Tablespoon Dijon mustard
1 Tablespoon fresh oregano, minced
1 Tablespoon fresh chives, minced
1/2 teaspoon herbes de Provence
1 15 oz. can cannellini beans, rinsed and drained
1 pound large shrimp, peeled and deveined
1 shallot, sliced thinly into rings
1 cup diced tomatoes
6 cups green-leaf lettuce or another sturdy lettuce, washed, dried and torn into bite-size pieces
Kosher salt
Freshly ground pepper
Green onion for garnish
Crotons
First prepare your herbs, onions and tomatoes by finely mincing your chives, oregano and green onion. Thinly slice your shallot into thin rings and dice your tomato.
In a medium bowl, mix sherry vinegar, champagne vinegar, garlic, chives, oregano, Dijon mustard, herbes de Provence and 1/2 teaspoon freshly ground pepper. Slowly whisk in 1/4 cup extra-virgin olive oil.
In a large bowl, combine the cannellini beans, tomato and shallot rings. Toss gently with 5 Tablespoons of the vinaigrette.
Toss the shrimp with remaining 1 Tablespoon extra-virgin olive oil and season with salt and pepper. Heat a grill pan over high heat and cook the shrimp until opaque throughout. About 3 minutes per side.
Place torn lettuce on individual plates or a platter and drizzle with a portion of the remaining dressing. Spoon the beans on top of the greens topping each plate with an equal amount of shrimp. Drizzle a little more dressing over the shrimp. Add some crotons and garnish with green onion. Serve immediately.
GREEK SALAD
~Shared by Jean P., Syracuse, NY
1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. radishes, sliced
4 oz. feta cheese
2 oz. anchovies (optional)
Dressing:
3 oz. olive oil
3 oz. fresh lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced
Wash and cut lettuce into 1 1/2" pieces. Slice tomatoes in quarters. Combine lettuce, tomatoes, olives, and radishes in large bowl. Mix dressing ingredients together and then toss with vegetables. Pour out into a shallow serving bowl. Crumble feta cheese over all, and arrange anchovy fillets on top (if desired).
HOMESTYLE POTATO SALAD
~Shared by Jean P., Syracuse, NY
5 pounds Idaho potatoes
1/4 cup water
1/2 cup vinegar
1/2 cup sugar
salt and fresh ground black pepper (to taste)
2 teaspoons celery seeds
3 large eggs, hard-boiled and chopped
1 small onion, finely chopped
1/2 cup chopped fresh parsley
2 medium carrots, peeled/shredded
2 stalks celery, finely sliced
1 to 1 1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon dry mustard
Bake the potatoes off until they are just done (you want to be able to peel and slice or dice them - (don't boil them - this way they stay dry and not waterlogged); After they cool, remove the skins and slice or dice them as you wish
Boil 1/4 cup water, 1/2 cup vinegar and 1/2 cup sugar until the sugar is dissolved. Let it cool and pour it over the potatoes. Add salt and pepper to taste and 2 tsp. celery seeds. Mix gently. Add the remaining ingredients starting with 1 cup of mayonnaise and adding more if needed. Mix gently - do not over mix.
TOMATO AND ONION SALAD WITH TAHINI DRESSING
~Shared by Jean P., Syracuse, NY
1 medium red or white onion, peeled and diced
Salt and pepper to taste
1/2 garlic clove, peeled and minced, or to taste
1/3 cup tahini paste
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice, or more to taste
4 medium tomatoes, cored and chopped
1/2 cup fresh parsley leaves, chopped
1. Soak onion in salted cold water while preparing other ingredients, about 30 minutes. Whisk or blend together garlic, tahini and cumin, and add lemon juice; the mixture will become very thick. Thin with hot water, a tablespoon at a time, just so the mixture can be spooned. (It will thin further when tossed with tomatoes.) Season to taste with salt and pepper.
2. Toss onion, tomatoes and parsley with dressing. Taste, adjust the seasonings and serve. Yield: 4 servings
FRUIT SALAD WITH RUM
~Shared by Jean P., Syracuse, NY
8 servings
1 cantaloupe, balled
1 honeydew melon, balled
1/8 watermelon, balled
1 cup blueberries
2/3 cup sugar
1/3 cup water
1 tsp. lime peel, zested
6 Tbs. fresh lime juice
1/2 cup. light rum
fresh mint leaves
Bring water and sugar to a boil. Continue boiling until reduced to a syrup. Add zested lime peel. Cool to room temperature.
Stir in lime juice and rum. Combine melon balls. Pour syrup over fruit. Chill in refrigerator. Stir in blueberries before serving.
Serve chilled in an attractive bowl, garnished with fresh mint leaves.
MARSHMALLOW SALAD
~Shared by Jean P., Syracuse, NY
1 package mini-marshmallows*
1 can pineapple chunks
1 cup chopped walnuts
1 1/2 lbs. sliced seedless grapes (red are prettiest)
Make 1 package vanilla pudding and cool Whip 1/2 pint (1 cup) whipping cream - blend with pudding Can use traditional white marshmallows, but you can use pastel colors).
BLUEBERRY SALAD
~Shared by Jean P., Syracuse, NY
1 large package black cherry Jell-O
2 cup boiling water
303 can blueberries
15 ounces can crushed pineapple
1/2 cup chopped walnuts
1 pt. packages Dream Whip (one package)
Mix Jell-O with boiling water. Drain blueberries and add juice to Jello-O. Cool. Set aside 3/4 cup Jell-O and juice; add blueberries, pineapple and nuts to Jell-O. Refrigerate until well set. Mix Dream Whip as directed on box, then slowly add the cooled 3/4 cup Jell-O and juice to Dream Whip. Continue beating until lavender in color; top salad.
LEMON SALAD
~Shared by Jean P., Syracuse, NY
1 (15 oz.) can crushed pineapple
1/4 cup sugar
1 large package lemon Jell-o
1-1/2 cup cold water
Juice of 1 lemon
6 ounces. grated mild Cheddar cheese
1/2 cup sliced almonds
1 large (about 12 oz.) Cool Whip
Yellow food coloring
Combine pineapple and sugar in saucepan and bring to a boil. In bowl, place Jello. Stir in pineapple mixture to dissolve Jello. Add water and lemon juice. Chill to soft set. Add cheese and nuts. Fold in Cool Whip. Add a few drops of yellow food coloring to give salad more color. May be poured into a mold or pretty dish to set.
APPLE SALAD
~Shared by Jean P., Syracuse, NY
1 cup sugar
1 cup water
2 tablespoons flour
1 tablespoon vinegar
1 tablespoon butter
2 eggs
Mix together in saucepan, cook until thick. Pour over 4 to 6 cups of sliced apples. Serve warm or cold.
BROCCOLI SALAD
~Shared by Jean P., Syracuse, NY
1 package fresh broccoli
1 large red onion
10 slices bacon, fried and crumbled
1/2 cup raisins
1 cup mayonnaise plus 2 tablespoons sugar plus 2 tablespoons vinegar
Mix and let set for 2 hours or so.
COLE SLAW WITH CELERY SEED DRESSING
~Shared by Jean P., Syracuse, NY
1 medium head of cabbage, shredded
2 medium onions, chopped fine
1 green pepper
1 cup sugar
Dressing:
1 cup vinegar
1/2 cup salad oil
1/4 cup water
1 teaspoon celery seed
1 teaspoon sugar
1 1/2 teaspoon salt
1 teaspoon salad mustard
Mix cabbage, onions, pepper and sugar, and set aside while making the dressing. Mix ingredients for dressing and boil for three minutes. Pour over cabbage mixture and refrigerate overnight before serving. This salad will keep several days when refrigerated.
MACARONI SALAD
~Shared by Jean P., Syracuse, NY
1 1/2 cups uncooked macaroni
1 teaspoon salt
3 hard boiled eggs
1/2 cup chopped celery
1/4 cup chopped onion (optional)
3/4 cup Miracle Whip
2 tablespoons mustard
1/4 cup vinegar
1/3 cup sugar
Cook and drain macaroni. Cool. Add salt, eggs, celery, and onion. Mix Miracle Whip, mustard, vinegar, and sugar thoroughly, then add to macaroni mixture. Serves approximately 12 people.
SAUERKRAUT SALAD
~Shared by Jean P., Syracuse, NY
1 pound sliced ham, cut into julienne strips
1 pound can of sauerkraut, rinsed and drained well
1 pound Swiss cheese, coarsely grated
1 tablespoon caraway seed
1 tablespoon dill weed
Mayonnaise
Mix all ingredients together and add mayonnaise until it reaches the consistency that you like. Serve on your favorite rye bread.
Can also be used on crackers as an appetizer.
CUCUMBER JELLO SALAD
~Shared by Jean P., Syracuse, NY
6 large cucumbers
3 envelope unflavored gelatin
3/4 cup water
1 cup. mayonnaise
1 (8 ounces) carton commercial sour cream
1 tbs. grated onion
1 tbs. minced fresh parsley
1/2 cup whipping cream
1/4 tsp. salt
1/4 tsp. white pepper
Cooked fresh artichokes
Cherry tomatoes
Peel cucumbers and remove seeds; coarsely chop, and place in container of food processor or electric blender; process until smooth. Sprinkle gelatin over water in a saucepan; cook over low heat, stirring constantly, until gelatin dissolves. Stir gelatin mixture and next 4 ingredients into cucumber puree. Beat whipping cream until soft peaks form; fold into cucumber mixture. Pour into a lightly oiled 6 cup ring mold; chill until firm. Un mold the salad onto a serving platter.
MARINATED CUCUMBER SALAD
~Shared by Jean P., Syracuse, NY
2 large cucumbers, peeled & sliced thin
1 large onion, sliced paper thin
2 tbs. vinegar
1/2 tsp. salt
1/4 tsp. pepper
1 tbs. sugar
Place cucumber and onion slices together in a bowl. Mix remaining ingredients together and pour over vegetables. Chill several hours before serving.
SPAGHETTI AND CUCUMBER SALAD
~Shared by Jean P., Syracuse, NY
1 pound spaghetti (break into 3-inch
lengths before cooking)
2 large tomatoes, chopped
2 cucumbers, chopped
1 sweet onion, chopped
1/2 cup. broccoli florets
1/2 cup. red and green peppers, chopped
2 small zucchini, chopped
12 ounces. Seven Seas Herbs and Spices or
Viva Italian salad dressing
1/2 jar McCormick Salad Supreme
Cook spaghetti; drain and cool. Add remaining ingredients and toss well. Marinate in refrigerator overnight (or at least several hours). Add any other chopped vegetables.
CUCUMBER HAM SALAD
~Shared by Jean P., Syracuse, NY
3 cucumbers, peeled and chopped
2 tomatoes, chopped
1 cup. diced Swiss cheese
1 cup. diced ham
1/4 cup. chopped onion
DRESSING
1/2 c. Italian dressing
1/4 c. milk
2 tbsp. honey
1 c. mayonnaise
Mix salad ingredients. Blend dressing ingredients and combine with salad. Sprinkle 1 tablespoon Parmesan cheese over the top.
FROSTED STRAWBERRY SALAD
~Shared by Jean P., Syracuse, NY
This is an absolutely delicious gelatin salad. It makes a great, cool summer salad and a perfect salad for the holidays. Its made with strawberries, pineapple, bananas, and cream cheese. No wonder its good.
For the base layer:
1 8-ounce can crushed pineapple
2 cups apple juice
3 cups sliced fresh strawberries (about 1 1/2 pounds before trimming and slicing)
1 banana, sliced
3/4 cup pecan pieces
2 3-ounce packages strawberry flavored gelatin
1 8-ounce package cream cheese
2 tablespoons light mayonnaise
2 cups whipped topping such as Dream Whip
Drain the pineapple and reserve the juice. Set the drained pineapple aside.
In a saucepan, bring the apple juice mixture to a boil. Pour the hot juice into a bowl and add the gelatin. Stir to dissolve. Refrigerate until partially set.
Beat the cream cheese and mayonnaise together until light and fluffy. Fold in the gelatin mixture. Fold in the whipped topping.
Fold the pineapple, strawberries, sliced banana, and pecans into the remaining cream cheese mixture. Pour into an 8 x 13 pan. Chill until the top sets, about 20 minutes.
For the top layer:
reserved pineapple juice plus water to make one cup
1 packet unflavored gelatin
1 cup miniature marshmallows
1 cup whipped topping such as Dream Whip
Bring the juice and water mixture to a boil. Dissolve the unflavored gelatin in the boiling water. Turn the heat down, add the marshmallows and stir until the marshmallows are dissolved. Set aside to cool until tepid but not set.
Fold in the whipped topping. Spread the topping mixture over the fruit mixture. Chill for several hours before serving.
RUBY RHUBARB MOLD
~Shared by Jean P., Syracuse, NY
2 cups diced fresh rhubarb
1/2 cup sugar
1/4 cup water
1 tbs. lemon juice
2 3-ounce packages. cream cheese, chilled & diced
1 (6 ounces or 2 (3 oz.) packages strawberry Jell-o
1 banana, sliced
1 3/4 cup. water
In a saucepan, combine sugar, rhubarb, and 1/4 cup water. Cook, covered over medium heat for 3 minutes until rhubarb is tender. Stir occasionally. Cool, then drain, reserving syrup. Add enough water to syrup to equal 2 cups, return to saucepan. Bring to a boil then stir in strawberry Jello until dissolved. Add 1 3/4 cups cold water and the lemon juice. Chill until it is a thick syrupy consistency. Add rhubarb, diced cheese and bananas. Turn into a 6 cup mold. Chill until set.
GINGER ALE FRUIT SALAD
~Shared by Jean P., Syracuse, NY
2 tbs. gelatin
1/4 cup. cold water
1/2 cup boiling water
1/4 cup lemon juice
2 tbs. sugar
1/4 cup. nuts, chopped
1 c. ginger ale
1 c. grapes
1 apple
2 oranges
1 banana
Soak gelatin in cold water 5 minutes and dissolve in boiling water. Add lemon juice, sugar and ginger ale. Cut grapes in halves and remove seeds. Slice banana. Peel and chop apple. Separate oranges into sections and remove membranes. When ginger ale mixture begins to thicken, fold in fruit and nuts. Turn into molds and chill. Serve on lettuce leaves with fruit salad dressing.
STRAWBERRY SOUR CREAM MOLD
~Shared by Jean P., Syracuse, NY
3 package (3 oz.) strawberry Jell-o
3 cup. water
1 can (20 oz.) crushed pineapple
1 package (16 oz.) frozen strawberries
1 crushed banana
1 pt. sour cream
Stir Jell-o in water. Add frozen strawberries, mix until thawed. Add pineapple and banana; mix well. Fill mold 1/2 full, put in refrigerator to set. Put remaining Jello mixture aside (not in refrigerator). Spoon sour cream carefully over set mold. Put rest of Jello mixture in mold and let it set.
AMBROSIA SALAD WITH BANANAS
~Shared by Jean P., Syracuse, NY
4 med. oranges
1 med. banana
1/2 c. orange juice
1/4 c. honey
2 tbsp. lemon juice
1/4 c. flaked coconut
Pare oranges; cut crosswise into thin slices and place in serving bowl. Peel bananas; cut thin slices into bowl with oranges. Toss fruits. Blend orange juice, honey and lemon juice; pour over fruits. Sprinkle with coconut.
CRANBERRY CHICKEN SALAD
~Shared by Jean P., Syracuse, NY
First Layer
1 envelope unflavored gelatin
1/2 cup cold water
1 can condensed cream of chicken soup
1/4 cup. mayonnaise
1 tbs. lemon juice
1 cup. diced cooked chicken
1/4 cup. chopped celery
1 tbs. chopped onion
Pepper to taste
Second Layer
1 envelope unflavored gelatin
1/2 cup cold water
1 lb. can jellied cranberry sauce
Method:
First layer: Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Blend soup, mayonnaise, and lemon juice; stir in gelatin. Chill until mixture begins to thicken. Fold in remaining ingredients. Pour into 1 1/2 quart mold. Chill until almost firm. Second layer: Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Crush cranberry sauce with fork; add gelatin. Chill until mixture begins to thicken. Pour on top of chicken layer. Chill until firm. Un mold. Serve on crisp lettuce. Serves 6 to 8.
BROCCOLI APPLE SALAD
~Shared by Dorie, IL
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2 cups broccoli florets
1 large red apple, chopped
1/2 cup vanilla yogurt
1/4 cup chopped walnuts
1/4 cup raisins
1 tablespoon chopped onion
In a medium bowl, combine all ingredients. Cover and refrigerate until serving.
FROZEN CRANBERRY SALAD
~Shared by Dorie, IL
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1 (8 oz.) package cream cheese
1 quart Cool Whip
1 cup mayonnaise
1 large. can crushed pineapple
1 regular. can whole cranberry sauce
1 cup salted Spanish peanuts, chopped
Blend first three ingredients together. Add next three. Pour mixture into large glass dish. Freeze, cut in squares to serve.
CHICKEN CASHEW SALAD
~Shared by Dorie, IL
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2 cups seashell pasta
1/4 cup brown sugar
1 cup creamy salad dressing (e.g. Miracle Whip)
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves
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 brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.
AVOCADO PEAR SALAD
~Shared by Dorie, IL
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1 ripe avocado pear
2 tbsp. mayonnaise
1 onion
Salt and pepper to taste
Peel and cut up pear and onion. Mix mayonnaise, salt and pepper. Close in a sealed container and refrigerate overnight.
ARUGULA SUMMER SALAD
~Shared by Dorie, IL
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4 C. fresh arugula or baby spinach
1 large sweet onion thinly sliced
2 tomatoes cut into wedges
Dressing:
2 T. olive oil
1 T. lemon juice
1 T. red wine vinegar
salt and pepper to taste
In a salad bowl combine the arugula, onion and tomatoes. Whisk the dressing ingredients; drizzle over salad and gently toss to coat. Serve immediately.
BACON BROCCOLI SALAD
~Shared by Dorie, IL
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10 bacon strips, cooked and crumbled
1 cup fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds
1/2 cup mayonnaise
1/4 cup sugar
2 tablespoons vinegar
In a medium bowl, combine bacon, broccoli, raisins and sunflower seeds; set aside. Mix together mayonnaise, sugar and vinegar; pour over broccoli mixture and toss to coat. Cover and chill for 1 hour. Stir before serving.
BLEU CHEESE COLESLAW
~Shared by Dorie, IL
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1 (16 ounce) package shredded coleslaw mix
1/4 cup finely chopped sweet onion
1/2 cup cider vinegar
3 tablespoons white sugar
1 teaspoon salt
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese
salt and pepper to taste
Toss together the coleslaw mix and onion in a bowl. In a saucepan, mix the vinegar, sugar, and 1 teaspoon salt. Bring to a boil. When sugar has dissolved, pour over the slaw mix and onion. Toss to coat, and let stand 15 minutes. Drain the slaw mix in a colander, and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.
CARROT AND PINEAPPLE MOLD SALAD
~Shared by Dorie, IL
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1 small can crushed pineapple
1 sm. pkg. lemon Jello
1/2 c. sugar
1/4 tsp. salt
2 tbsp. lemon juice
1/2 pt. whipping cream
1 c. grated carrots
Drain pineapple, add enough water to syrup to make 1 1/2 cups. Heat to boil. Add Jello; stir until dissolved. Add sugar, salt and lemon juice. Chill until thickened. Add pineapple, add carrots. Whip cream until stiff fold into Jello. Pour into 8 inch ring mold (1 1/2 quarts). Chill until firm. For easier unmolding make 24 hours before serving.
PEAR LETTUCE SALAD
~Shared by Dorie, IL
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8 canned pear halves, drained
8 large lettuce leaves
non-dairy whipped topping
4 t. shredded cheddar cheese
For each salad, arrange 2 lettuce leaves on plate; top with 2 pear halves hollow side up. Fill each pear cavity with a spoonful of topping. Sprinkle each salad with 1 t. cheese. Chill until serving time.
SOUTH OF THE BORDER CAPRESE SALAD
~Shared by Dorie, IL
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Cilanto Vinaigrette:
1/3 C. white wine vinegar
1/2 C. fresh cilantro leaves
3 T. sugar
1 jalapeno pepper seeded and chopped
1 garlic clove peeled and quartered
3/4 t. salt
2/3 C. olive oil
Salad:
4 C. torn mixed salad greens
3 large tomatoes sliced
1/2 C. part skim mozzarella cheese
1/4 t. salt
1/8 t. pepper
1 1/2 t. fresh cilantro leaves
In a blender combine the first 6 ingredients. While processing gradually add oil in a steady stream.
Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper.
Just before serving drizzle salad with 1/2 C. dressing; garnish with cilantro leaves. Refrigerate leftover dressing.
BING CHERRY GELATIN MOLD
~Shared by Dorie, IL
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1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (16.5 ounce) can pitted Bing cherries
1 (20 ounce) can crushed pineapple with juice
1 (6 ounce) package black cherry flavored gelatin mix
1 cup chopped pecans
Drain pineapple. Drain the cherries and save their juice.
In a saucepan combine the reserved cherry juice with the coke. Heat until boiling then stir in the gelatin. Mix until gelatin is dissolved. Remove from the heat and stir in the drained pineapple, drained cherries and chopped pecans. Pour mixture into a mold sprayed with a non-stick cooking spray and refrigerate for at least 24 hours before serving.
ABSOLUTELY FABULOUS GREEK HOUSE DRESSING
~Shared by Dorie, IL
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1 1/2 quarts olive oil
1/3 cup garlic powder
1/3 cup dried oregano
1/3 cup dried basil
1/4 cup pepper
1/4 cup salt
1/4 cup onion powder
1/4 cup Dijon-style mustard
2 quarts red wine vinegar
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
ALMOND STRAWBERRY SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 1/2 teaspoons 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.
LEMON SHRIMP PASTA SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
1 lb. fresh asparagus spears, cut into
2-inch lengths
1 cup KRAFT Light Zesty Italian Dressing
1 tsp. dried oregano leaves
1 tsp. grated lemon zest
1 lb. cooked large shrimp (20 to 25 count)
1 cup halved cherry tomatoes
1 pkg. (8 oz.) KRAFT 2% Milk Colby & Monterey Jack Cheese Crumbles
COOK pasta as directed on package, adding asparagus to the cooking water for the last 3 min. of the pasta cooking time; drain. Rinse with cold water; drain well.
MEANWHILE, mix dressing, oregano and lemon peel.
PLACE pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
CREAM CHEESE FRUIT SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (8 ounce) package cream cheese
1/4 cup white sugar, or to taste
1 (12 ounce) container frozen whipped topping, thawed
3 bananas, peeled and sliced
1 (15.25 ounce) can crushed pineapple, drained
1 (15.25 ounce) can fruit cocktail, drained
1 large Jonagold apple, peeled and chopped
1/2 cup sweetened flaked coconut
1 (4 ounce) jar maraschino cherries, drained and halved (optional)
1/2 cup chopped pecans (optional)
1/2 cup golden raisins (optional)
Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the whipped topping. Fold in the bananas, pineapple, fruit cocktail, apple, and coconut. If desired, mix in the maraschino cherries, pecans, and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving.
BLACK BEAN SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (15 ounce) can black beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
8 green onions, chopped
2 jalapeno peppers, seeded and minced
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 (4 ounce) jar pimentos
3 tomatoes, seeded and chopped
1 cup chopped fresh cilantro
1 lime, juiced
1/2 cup Italian salad dressing
1/2 teaspoon garlic salt
In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.
AMAZING MUFFALETTA OLIVE SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (6 ounce) can black olives, drained, brine reserved
1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved
1 (14 ounce) can artichoke hearts, drained and chopped
1 onion, chopped
3 stalks celery, chopped
1 clove garlic, minced
1 tablespoon capers, rinsed and chopped
1/4 cup Italian dressing
2 tablespoons reserved olive brine, or as needed
salt and ground black pepper to taste
Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.
Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| SUGAR FREE FRUIT SALAD
~Shared by Treva K., NC
3-4 large apples, diced, peels left on
4-5 bananas sliced
Other fruits as desired: peaches, pears, grapes
2 cans (large) fruit cocktail, lite, no sugar added, or in its own juice
1 can crushed pineapple
1 tub Crystal Light lemonade
1 box Jell-o sugar-free vanilla pudding
Mix all ingredients in a large mixing bowl. Do not add anything to lemonade or pudding powders. Powder itself is all that is needed. Chill good and serve.
APPLE SLAW
~Shared by Treva K., NC
Once again salt and sugar can always be left out. If need be add your favorite sugar substitute.
1/4 cup sour cream, light or fat-free
2 Tbsp. sugar
1/4 tsp. salt
1/2 tsp. ground black pepper
1 tsp. mustard, ground
2 lb apples, unpeeled, julienned
2 Tbsp. lemon juice
1 cabbage, shredded
In a large bowl, combine the sour cream, sugar, salt, pepper, and ground mustard. Mix well, cover, and chill for 1 hour. Toss the apples with the lemon juice. Combine the apples and cabbage and mix well. Just before serving, add the dressing and toss. Servings: 8
Nutrition per Serving: 114 Calories, 1g Total Fat, 0g Saturated Fat, 3 mg Cholesterol, 26g Carbs, 6g Dietary Fiber, 21g Sugars, 173 mg Sodium, 2g Protein Exchanges: 1 Vegetable, 1 1/2 Fruit Carb Choices: 1 1/2
TEN LAYERED SALAD
~Shared by Treva K., NC
Yield: 8 servings
2 cups thinly sliced romaine lettuce
1 cup thinly sliced red cabbage
1 medium red, or green, bell pepper, sliced
1 cup broccoli, or cauliflower, florets
1 cup sliced mushrooms
1 cup sliced carrots
1 cup halved cherry tomatoes
1/2 cup sliced cucumber
1/2 cup sliced red onion
Herbed Sour Cream Dressing (ingredients to follow)
*optional* Finely chopped parsley leaves, as garnish
Herbed Sour Cream Dressing Ingredients:
3/4 cup fat-free mayonnaise
3/4 cup fat-free sour cream
2 to 3 cloves garlic, minced
1/2 teaspoon dried basil leaves
1/2 teaspoon dried tarragon leaves
1/4 teaspoon salt
1/8 teaspoon pepper
Arrange lettuce in bottom of 1 &1/2-quart glass bowl; arrange remaining vegetables in layers over lettuce. Make the dressing by mixing all Herbed Sour Cream Dressing Ingredients in small bowl (makes about 1-1/2 cups). Spread Herbed Sour Cream Dressing over top of salad and sprinkle with parsley. Refrigerate, loosley covered, 8 hours or overnight. Toss before serving.
Nutritional Information Per Serving: Calories: 68; Protein: 3 g; Sodium: 380 mg; Carbohydrates: 15 g; Fat: 0.4 g; Cholesterol: 0 mg Exchanges: 1-1/2 Vegetable
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
FRESH SPINACH SALAD
~Shared by Treva K., NC
Yield: 6 cups (4 servings)
5 cups (5 ounces) packed torn spinach leaves (about 1/2 of a 10-ounce bag), washed and thick stems removed
1 & 1/2 cups (3 ounces) thinly sliced mushrooms
1/3 cup thinly sliced red onion rings
1/3 cup prepared fat-free or light red French or honey Dijon salad dressing
1/8 teaspoon freshly ground pepper
1/4 cup croutons (optional)
In a large bowl, combine the spinach,mushrooms, and onion; toss to mix.
Drizzle the dressing over the salad; toss to coat the greens.
Sprinkle the salad with freshly ground pepper and top with croutons if desired.
Nutritional Information Per Serving:
Calories: 50; Protein: 2 g; Sodium: 208 mg; Sugars: 7g; Carbohydrates: 10 g; Cholesterol: 0 mg; Fiber: 1 g
Exchanges: 1/2 Starch, 1 Vegetable
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
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| MARINATED ASPARAGUS, TOMATO AND HEARTS OF PALM
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 8 ounces fresh asparagus, trimmed, cut into 2-inch pieces (about 2 cups)
- 1 pound Italian plum tomatoes, cut into 1/4-inch slices
- 14-ounce can hearts of palm, rinsed and drained
- 1/4 cup thinly sliced yellow onion
Dressing Ingredients:
- 1/4 cup red wine vinegar
- 2 tablespoons dry red wine (regular or nonalcoholic)
- 2 teaspoons sugar or sugar substitute
DIRECTIONS
Steam asparagus for 3 minutes, or until tender-crisp. Immediately put asparagus in a shallow glass baking dish.
Add a layer of tomatoes, then one of hearts of palm, and one of onion.
In a small bowl, whisk together dressing ingredients until sugar has dissolved. Pour over vegetables.
Cover dish and refrigerate for 30 minutes, stirring occasionally.
Nutritional Information Per Serving: Calories: 57, Protein: 3, Sodium: 181 mg, Cholesterol: 0 mg, Carbohydrates: 10 g; Fat: 1 Diabetic Exchanges: 1 Vegetable
Source: The New American Heart Association Cookbook
http://www.amazon.com/exec/obidos/ASIN/0812929543/atozreci-20
CORN AND BLACK BEAN SALAD
~Shared by Mary S., Nashville, TN
Yield: Makes 4 cups. Serving size about 1/2 cup
Notes: Purple black beans, golden sweet corn and diced red and green bell pepper make a colorful medley in this easy salad. Make it ahead and refrigerate; it keeps up to 5 days.
INGREDIENTS
- 1 (15-oz.) can cooked black beans, drained
- 1 (10-oz.) can corn kernels, drained
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 green onions, sliced
- 2 tablespoon minced parsley
- 1 tablespoon vegetable oil
- 2 tablespoons lime juice
- Freshly ground black pepper, to taste
DIRECTIONS
In large bowl, toss together ingredients, except pepper. Generously sprinkle salad with pepper. Cover and refrigerate 2-24 hours before serving.
Nutritional Information Per Serving: Calories: 120; Protein: 6 g; Sodium: 60 mg; Cholesterol: 66 mg; Fat: 6 g; Carbohydrates: 20 g Exchanges: 1 Bread/Starch, 1 Vegetable, 1 Fat
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
INDIAN CUCUMBER SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 medium-size cucumbers
- 1 cup plain low-fat yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon dried mint leaves
DIRECTIONS
Peel cucumbers, cut in half, discard seeds and slice thinly. Mix remaining ingredients together, add cucumbers and stir together.
Nutritional Information Per Serving: Calories: 37, Protein: 3, Sodium: 46 mg, Cholesterol: 1 mg, Carbohydrates: 6 g Diabetic Exchanges: 1 Vegetable
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
CARIBBEAN SHRIMP SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings.
INGREDIENTS
- 1/2 lb. medium shrimp
- 2 large plum tomatoes, seeded and chopped
- 1 cup canned black beans, rinsed and drained
- 1/2 mango, chopped
- 1/3 cup chopped red onion
- 1 small jalapeno pepper, seeded and finely chopped
- 1/2 cup fresh orange juice
- 1 Tbsp. fresh lime juice
- Salt and freshly ground black pepper
- 4 cups loosely packed (6 large) red lettuce leaves
DIRECTIONS
Bring 2 quarts of water to boil in large saucepan. Add shrimp and cook until they turn pink and curl, 3 to 4 minutes. Drain and peel. Halve shrimp crosswise, and place in a mixing bowl.
Add tomatoes, beans, mango, onion, jalapeno pepper and the orange and lime juices. Season to taste with salt and pepper.
Tear lettuce into bite-size pieces and divide among 4 plates. Top each with one-fourth of the shrimp mixture and serve.
Nutritional Information Per Serving: Calories: 162; Protein: 16 g; Carbohydrates: 20 g; Sodium: 294 mg; Fat 2 g Exchanges: 2 Vegetable, 1 Bread/Starch, 2 Lean-Meat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
GREEN BEANS AND RED ONION SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 (10-oz) package French-cut green beans
- 1/2 red onion, thinly sliced
- 4 tablespoons non-fat Italian dressing
DIRECTIONS
Cook green beans according to package directions, drain and place in serving dish; toss gently with red onion slices and dressing and serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g; Sodium: 150 mg; Cholesterol: 0 mg; Carbohydrates: 7 g Exchanges: 1-1/2 Vegetable
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
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SWEET POTATO WALDORF SALAD
~Shared by Jean P., Syracuse, NY
I came up with this recipe when I promised to bring a potato salad to a picnic but had no regular potatoes on hand. The sweet potatoes were there, so I revised by regular potato salad recipe and a new dish was born! Adding the apples was an extra touch and everybody loved it.
2 Servings
Prep: 35 min. + chilling
Ingredients
1 small sweet potato
1 medium apple, cubed
1/4 cup chopped celery
2 tablespoons chopped walnuts
2 tablespoons golden raisins
2 tablespoons miniature marshmallows
2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon lemon juice
Leaf lettuce, optional
Directions
Place the sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or just until tender. Drain and cool completely. Peel the potato and cut into cubes; place in a small bowl. Add the apple, celery, walnuts, raisins and marshmallows. In another bowl, combine the mayonnaise, sour cream and lemon juice; pour over salad and toss gently. Cover and refrigerate for at least 1 hour. Serve on lettuce-lined plates if desired. Yield: 2 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 289 calories, 18 g fat (4 g saturated fat), 15 mg cholesterol, 101 mg sodium, 30 g carbohydrate, 4 g fiber, 4 g protein.
Source: Taste of Home
RANCH TURKEY SALAD
~Shared by Treva K., NC
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: 1 serving
Have children who don't like vegetables? Don't have a lot of time to make a meal? A ranch turkey salad sandwich is a great way to satisfy your hunger quickly. With two servings of vegetables and one serving of protein, this is sure to satisfy anybody!
1/8 cup chopped Red Pepper
1/8 cup chopped Carrots
1/8 cup chopped Zucchini Squash
1/8 cup chopped Tomato
1 cup Baby Spinach
3 oz Turkey Breast
1-2 tbsp Ranch Dressing
1 Pita Pocket
Enter all ingredients (excluding the ranch dressing and the pita pocket) into a food processor.
*IF NO FOOD PROCESSOR IS OWNED* Chop all ingredients finely.
After chopping or processing, add ranch dressing and mix well.
Stuff pita pocket with mixture *OR* enjoy without pita as a side dish.
CABBAGE & TURKEY SALAD
~Shared by Treva K., NC
3/4 cup (175 ml) green cabbage, finely shredded
1 small tomato, seeded & chopped
1/4 cup (60 ml) cream-style cottage cheese, drained
2 slices turkey breast, cut into julienne strips
1/4 cup (60 ml) cheddar cheese, small piece, cut into julienne strips
2 tablespoons (30 ml) bottled creamy cucumber salad dressing
1. Combine the cabbage, tomato, cottage cheese, turkey & cheddar cheese in a small bowl. Toss lightly to mix.
2. Pour the creamy cucumber salad dressing over the cabbage mixture. Toss lightly to coat.
3. Serve immediately.
Serves 1
Source: PeakMarket.com (Winnipeg, Manitoba, Canada - 4/6/2012)
CAESAR SALAD
~Shared by Maggie, TX
Serves 2
Ingredients:
4 cups chopped Romaine lettuce
1 tsp Dijon mustard
1/2 tsp minced garlic
2 tablespoons freshly squeezed lemon juice
1 tsp anchovy paste
2 tsp Worcestershire sauce
3 tablespoon fresh grated Parmesan cheese
4 tablespoons extra-virgin olive oil
Salt and pepper, to taste
Directions:
Place lettuce in a large bowl. In a jar, combine mustard, garlic, lemon juice, anchovy paste, Worcestershire sauce, and olive oil. Shake until combined. Drizzle the dressing over the lettuce. Sprinkle with Parmesan, and serve with salt and pepper. Toss well to completely coat the lettuce. Serve immediately.
CRANBERRY ALMOND CHICKEN SALAD
~Shared by Maggie, TX
Serves 2
Ingredients:
1 cup shredded chicken
1 tablespoon slivered almonds
1-1/2 tablespoons dried cranberries
1-1/2 tablespoon soy mayo (like Vegenaise)
Pinch of cinnamon
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Combine all the ingredients and mix well.
Source: https://www.skinnygirldaily.com/blog/cranberry-almond-chicken-salad-serves-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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CHA-CHA CHICKEN SALAD
Impress your guests with this creamy chicken salad that's pressed into a mold and inverted onto a cake stand. Press chopped almonds into the side and surround the chicken salad with fresh herbs and fruit for an over-the-top presentation.
Yield: Makes 6 to 8 servings
Prep time: 20 Minutes
Chill: 8 Hours
Ingredients
1 (8-oz.) package cream cheese, softened
1 cup mayonnaise
2 teaspoons curry powder
1 teaspoon salt
6 cups chopped cooked chicken
1 (8-oz.) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches
Preparation
1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.
SEAFOOD PASTA SALAD
Ingredients:
1 1/2 (8 ounce) packages tri-color pasta
3 stalks celery
1 pound imitation crabmeat
1 cup frozen green peas
1 cup mayonnaise
1 1/2 tablespoons white sugar
2 tablespoons white vinegar
3 tablespoons milk
1 teaspoon salt
1/4 teaspoon ground black pepper
Method:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
2. While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
3. In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.
GREEN BEAN, GRAPE, AND PASTA TOSS
Yield: Makes 8 servings
Prep: 25 min.
Bake: 7 min.
Cook: 12 min.
Chill: 3 hr.
If you're a broccoli salad fan, you'll love the combination of these colorful ingredients. Cook the pasta al dente, so it's firm enough to hold its own when tossed with the tangy-sweet salad dressing.
Ingredients
1 cup chopped pecans
8 bacon slices
1 pound thin fresh green beans, trimmed and cut in half
1 (8-oz.) package penne pasta
1 cup mayonnaise
1/3 cup sugar
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, cut in half
1/3 cup diced red onion
Salt to taste
Preparation
1. Preheat oven to 350. Arrange pecans in a single layer on a baking sheet, and bake at 350 for 5 to 7 minutes or until lightly toasted and fragrant.
2. Cook bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
3. Cook beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process.
4. Meanwhile, prepare pasta according to package directions; drain.
5. Whisk together mayonnaise and next 3 ingredients in a large bowl; add pecans, green beans, pasta, grapes, and onion, stirring to coat. Season with salt to taste. Cover and chill 3 hours; stir in bacon just before serving.
Source: Southern Living JULY 2008
PASTA SALAD WITH SOUTHWESTERN VINAIGRETTE
Ingredients:
1 pound cheese-filled tricolor tortellini
1/2 pound salami, cut into 1/2 inch pieces
1/2 pound white cheddar cheese, cut into 1/2-inch pieces
1 7-ounce jar roasted red peppers, drained
1 pint grape tomatoes
1/4 cup red wine vinegar
Juice of 1 medium lime
1/4 medium red onion, chopped
1 clove garlic
1 teaspoon honey
1 tablespoon fresh cilantro
1/2 cup fresh spinach leaves
1/2 cup olive oil
Salt and black pepper, to taste
Method:
Prepare tortellini according to package directions. Rinse in cold water and set aside.
Place cut salami and cheese in large bowl. Slice roasted pepper into strips and add to bowl. Add grape tomatoes and cooled tortellini to bowl and toss.
In food processor, place vinegar, lime juice, red onion, garlic, honey, cilantro and spinach. Pulse to combine. Add olive oil to feed tube with motor running. Season vinaigrette with salt and pepper.
Pour vinaigrette over salad. Toss, cover and chill 30 minutes. Drain any extra vinaigrette before serving. Makes 6 to 8 servings.
BACON POTATO SALAD
Potato salad with bacon is a delicious twist on this traditional summer side.
Yield: Makes 6 servings
Cook time:18 Minutes
Prep time:15 Minutes
Chill:1 Hour
Ingredients
6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes
1/2 pound bacon, cooked and crumbled
6 green onions, chopped
2 celery ribs, finely chopped
2 tablespoons diced pimiento, drained
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1/2 cup sour cream Garnishes: paprika, celery sticks
Preparation
Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.
Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.
Source: Southern Living JULY 2005
SMOKED MOZZARELLA PASTA SALAD
Yield: Makes 6 servings
Ingredients
1 (6-ounce) jar marinated artichoke hearts
1 (8-ounce) package rotini pasta, cooked
1 (7-ounce) jar roasted red bell peppers, drained and cut into strips
1/2 pound smoked mozzarella cheese, cut into 1/2-inch cubes*
1/2 (5-ounce) bag baby spinach leaves (about 1 1/2 cups)
1/2 (4.5-ounce) can chopped green chiles, drained
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
1 garlic clove, minced
1/2 teaspoon pepper
Garnishes: tomato wedges, baby spinach leaves
Preparation
Drain artichokes, reserving marinade. Cut artichokes into strips, and place in a large bowl. Add pasta and next 4 ingredients, and gently toss.
Stir together reserved artichoke marinade, mayonnaise, and next 4 ingredients until blended. Add to pasta mixture, stirring to combine. Cover and chill. Garnish, if desired.
*1/2 pound smoked Gouda or Cheddar cheese may be substituted for smoked mozzarella, if desired.
Source: Southern Living MAY 2003
MEXICAN CORNBREAD SALAD
Ingredients:
1 pkg Mexican Cornbread Mix
1 can diced green chilies
16 oz. green goddess or ranch dressing
2 (16 oz) pinto beans (can use pintos with jalapenos)
1 red bell pepper chopped
2 can whole kernel corn
2 large tomatoes, chopped
3 oz real bacon bits
8 oz. shredded cheddar
1 bunch green onions sliced
Method:
Prepare cornbread mix according to package directions, adding the green chilies. Cool after baked. Crumble one half of the cornbread into large bowl. (use a glass trifle bowl so you can see the layers of the salad. Layer the remaining ingredients in the following order: 1 can beans, 1 cup salad dressing, 1/2 of the chopped red bell pepper, 1 can corn, 1 chopped tomato, 1/2 can bacon bits, 1/2 of the cheese, 1/2 of the green onions. I also used 1 can of black olives sliced and added 1/2 here. Repeat layers in same order, beginning with crumbled cornbread and ending with olives. Cover and refrigerate 2 hrs.
This got rave reviews. I added about 3 mashed chipotle peppers to the ranch dressing. Everyone at the party wanted the recipe. There was also some excellent, fresh, homemade salsa there that several people put on top of the salad.
Source: http://www.recipes-from-friends.com
TEX MEX LAYERED SALAD
Yield: 12 servings
Prep Time: 20 min
I found this on RecipeGirl and fell in love with the flavors and versatility. I suggest you add a layer of seasoned chicken or ground beef. Packaged taco seasoning is perfect.
Ingredients:
Dressing:
One 10-ounce can original Rotel (tomatoes + green chiles)
8 ounces sour cream
3 ounces cream cheese, softened
1 teaspoon ground cumin
1 medium garlic clove, minced
Salad:
6 cups chopped Romaine lettuce (or a mix of Romaine & Iceberg)
One 15-ounce can black beans, rinsed and drained
One 15-ounce can corn (or 1 1/2 cups fresh corn), drained
2 medium avocados, peeled and sliced or diced
3/4 cup jarred roasted red pepper strips
1 cup shredded sharp cheddar cheese
One 6-ounce can sliced olives, reserve a few for garnish
1/4 cup sliced green onions
Additional chopped lettuce, shredded cheese and olives for garnish
Directions:
1. Prepare the dressing: Place dressing ingredients in a large bowl and use an electric mixer to combine until smooth. Set aside while you prepare the salad.
2. Prepare the salad: Layer the salad ingredients in a large glass bowl in the following order: 4 cups of lettuce, black beans, corn, avocado, red peppers, 2 more cups of lettuce, cheese, and olives. Spread the dressing on top. Then use a few sprinkles of chopped lettuce, cheese, olives and green onions to garnish the top. Cover and refrigerate for up to 2 hours, or serve immediately.
Tips:
*If you are preparing this recipe as gluten-free, just be sure to use a brand of black beans that is known to be GF.
*This salad is vegetarian as written, but you can easily add a layer of taco-seasoned chicken or ground beef to the salad.
*Use light versions of sour cream, cream cheese and shredded cheese if you're watching your calorie intake.
Source: Adapted from a recipe printed from the internet back in 2007 (not sure of the origin).
SOUTHWEST AVOCADO CHICKEN SALAD
1 chicken breast, cooked and shredded
1/3 cup corn
1/3 cup black beans, rinsed and drained
2 scallions, thinly sliced
1 small tomato, diced
1/4 cup cilantro, minced
1/4 cup tortillas chips, crushed
2 tbsp. white wine vinegar
4 tbsp. mayonnaise
juice of 1/2 lime, plus more for serving
Kosher salt and freshly ground black pepper, to taste
2-4 avocados, sliced in half with pits discarded, diced and skins saved for serving (only dice avocado as needed to preserve freshness and prevent browning)***
Tortilla chips, crushed
1. In a medium bowl, toss the chicken, corn, black beans, green onions, tomatoes, and cilantro together. Add the vinegar, mayonnaise, and lime juice to mixture and stir to coat. Add salt, pepper, and more lime juice to taste. Spoon into halved avocados and top with desired amount of avocado and crushed tortilla chips. Serve immediately.
***To preserve avocado, leave pit in half or portion that is not being used, rub flesh of avocado with lime wedge, and press plastic wrap firmly to the surface. Store in the refrigerator, wrapped and cut side down.
Source: Good Thymes & Good Food
http://www.goodthymesandgoodfood.com/
ASIAN BOW-TIE PASTA SALAD WITH SHRIMP AND VEGETABLES
Serves: 6
1 cup peanut oil
2/3 cup reduced sodium soy sauce
2/3 cup rice vinegar
2 tbsps sugar
2 tbsps sesame oil (oriental)
1 tsp crushed red pepper (dried)
24 ozs shrimp (cooked peeled deveined medium)
4 red bell peppers (cut into 12 inch pieces)
4 broccoli (stalks stems peeled and thinly sliced florets reserved)
24 ozs bow-tie pasta
16 green onions (chopped)
1. Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
2. Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.
3. Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.
4. Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.
Source: Epicurious
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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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