![]()
|
A to Z Recipes
May 17, 2009
Always something to make you think,
laugh and cook.
|
Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. Boy, I can remember the good old days
when I worked 5 16-hour shifts in a row and still came back for more.
Hah! My last week consisted of one 8-hour and 3 12-hour shifts and I am
totally wiped out. OMG! Am I getting old? Ha-ha. Of course not.
The curent Monthly Theme topic is: Hot Off The Grill.
Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link to use for sharing
recipes here at A to Z Recipes.
Today's issue contains over
100 recipes from our last Monthly Theme
topic of Summer Salads.
This is the second part of the theme response; the first half was
posted last Sunday and can be found here.
Join me in thanking everyone whose recipes and ideas are shared here.
We'll see you here again on Wednesday, God willing.
Kitchen tools and gadgets at Amazon.com .
| |
|
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.
| |
|
SAY WHAT?
~Shared by Jim D., WA
1. If you have a lot of tension and you get a headache, Do what it says
on the aspirin bottle: Take two and keep away from children.
2. It's a very strange name they picked for "Social Security." For what
they actually send you, you can't afford to be "social" nor can you
really feel "secure."
3. Short skirts have a tendency to make men polite. Have you ever seen
a man get on a bus ahead of one?
4. It is hard to understand how a cemetery raised its burial cost and
blamed it on the cost of living.
5. We are born naked, wet, and hungry. Then things get worse.
6. The 50-50-90 rule: Anytime you have a 50-50 chance of getting
something right, there's a 90% probability you'll get it wrong.
7. It is said that if you line up all the cars in the world end to end,
someone would be stupid enough to try and pass them.
8. If the shoe fits, get another one just like it.
9. The things that come to those who wait may be the things left by
those who got there first.
10. Give a man a fish, and he will eat for a day. Teach a man to fish,
and he will sit in a boat drinking beer all day.
11. When you're swimming in the creek and an eel bites your cheek,
that's a moray!
12. A fine is tax for doing wrong. A tax is a fine for doing well.
13. The only cure for insomnia is to get more sleep.
14. Everybody lies, but it doesn't matter since nobody listens.
15. I wished the buck stopped here. I could use a few.
16. When you go into court you are putting yourself in the hands of 12
people who weren't smart enough to get out of jury duty.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
Recipe for Tasty, Edible Salad
by Dr. Norris J. Chumley, BeliefNet
I'll admit it, I am just not that big a fan of salads! I know
they are so healthy for me, and my whole body loves them, I just don't
really find them tasty. Often, they leave me a little hungry
in almost no time. I'm just not a salad kind of
guy. My digestive system is really happy when I eat them,
though.
Yet I know I must eat salad, preferably daily, so I've learned how to
make it tasty, satisfying and filling. Here's my secret: I
load the salad up with healthy food items that are lovable.
I'd like to share my recipe with you, to help you make your salads more
enjoyable.
Pick one or several choice favorites from each category.
Greens:
Start with a great lettuce. I like the kinds with a lot of flavor,
texture and vitamins (not all lettuces are nutritious and tasty). Mixed
spring lettuces are my favorite such as Mesclun or Arugula (a.k.a.
Rocket). There's also Red Leaf, Bibb, and Boston that are
flavorful. Some spinach is a good addition too, but just a
little because it can overpower the balance, because of its iron
content. Or how about a few kale leaves? You can go
conventional or organic. There's a helpful article on spring
lettuce at Beliefnet's "Fresh Living," check it out.
Vegetables:
Something crunchy and delicious is good. If you like sweet: try carrots
and beets, preferably pickled. Spicy: go for peppers, radishes, or even
a little jalapeño. You could go really wild and adventurous
with almost any raw vegetable. Consider some green peas, or snow peas,
a bit of turnip, or cooked yams or potato (from last night's dinner?).
Celery for a raucous crunch? Olives? Sprouts? Water
chestnuts? Sautéed onion is quite divine, or crispy onions
(although they have some fat).
Tomato:
If you like tomatoes, add them. I do. I especially like little cherry
tomatoes. Romas, the long narrow kind usually sacrificed for sauce, are
a new flavorful twist. Here's another secret: many tomatoes
you get in the produce aisle are not yet ripe. They need a few days on
your windowsill to get their entire matured flavor. Also, the
supermarket tomatoes on vines may look pretty, but often they're really
overpriced and not that flavorful. You also might like the
intense concentrated flavor of sundried tomatoes, found dried or
bottled.
Fruit:
Add some fresh or canned fruit to your salad. There's no law against
it. Pineapple is great. So is citrus: orange, mandarins, and
tangerines. How about grapes? Raisins? Currants?
Kiwi fruit? You might chose to go "tropical" and add sliced
mango or papaya, as long as it is ripe and delicious. Or do a
berry medley: raspberries, blackberries or strawberries are an
excellent choice: they have lots of anti-oxidants in them and are
great. You only need a few.
Protein:
This is key for me. Protein makes the salad have some substance and
helps keep me from feeling hungry. I've also learned that I need far
less protein than I think I do. A little bit of protein is
the key. Toss an ounce or two of cooked chicken, kidney
beans, chickpeas, tuna, beef strips, or some leftovers from the last
meal. If you want to stay vegetarian go with tofu, beans, or nuts.
Walnuts are very delicious in salad. So are peanuts. It depends on the
mood you are in, and what you have available.
Dairy:
Cheese in the salad also adds protein, along with calcium. A thumb size
portion of natural cheese, or two slices of processed cheese is
considered a serving. I love small cubes or shredded gouda,
cheddar, Edam, or mozzarella for an Italian flare. Or you might like a
more pungent crumbled blue, Roquefort, or Stilton. What's your favorite?
Carbs:
Croutons, crushed tortilla chips, crackers, bread sticks, are all
crunchy additions that can make salad exciting. Use sparingly
to save calories!
Dressing:
Last but not least, some like their salads "dressed" for success. Be
careful, though, fatty dressings can pack the salad with tons of
calories. There are lower-calorie alternatives that are
satisfying and delicious: some like just a little fresh lemon juice.
Others only a tablespoon of olive oil. Some both. There are those who
like all three. Or a combination of vinegar, olive oil, and lemon
juice. Here's a tip: add some fresh herbs such as mint, oregano,
parsley, sage, rosemary and thyme. Pick one or two. (Makes
you want to sing a song of salad!)
Or go for a good bottled salad dressing, one without preservatives,
artificial flavors and colors, or chemicals like "stabilizers," or
"emulsifiers." Tip: try flavored vinegars, such as raspberry
or pear-infused. They are inexpensive, a little goes a long
way, and have virtually no calories or fat, but lots of flavor.
By now, I think you realize that I am suggesting making salad a whole
meal. Why not? Use all the food groups and be
really nourished with not so many calories and fat as in other meals,
as long as you remain sparing on the proteins, carbohydrates and
fat-laden dressings.
ORGANIC TOSSED SALAD
~Shared by Treva, NC
Fresh fruits and vegetables are an important part of any healthy diet,
and fortunately, one of the best ways to enjoy them is in a big, crisp
salad. Full of fiber as well as vitamins and minerals, salads are like
a nutritional playground.
Cruise the aisles of your favorite organic market and see what appeals
to you. Tender baby spinach leaves? Peppery arugula? Beautiful bright
orange carrots? Pick something new and try it--alone or in combination
with something familiar, either with a tangy, smooth honey-dijon
dressing or with a simple vinaigrette made with sunflower oil.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
| Monthly Theme, Recipe Submissions |
|
The Monthly Theme topic is: Hot
Off the Grill
Lots of folks take it outdoors during these hot summer days and fire up
the outdoor grill or pit. We always cook extras to serve for leftovers
as foods prepared on the grill have a flavor like no other cooking
method. We're looking for recipes for griiling outdoors like your
favorite charbroiled chicken, or grilled steak, or grilled portobello
mushrooms. Please, send a recipe, not a list of your favorite foods
cooked on the grill, ok? Grilling recipes are perfect for summer, and
can include fresh fruit or vegetables, poultry, seafood, meats, etc.
Please join in the
fun and send in your Hot
Off the Grill recipes for this
Monthly Theme topic.
Note: There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of Hot Off the Grill. We
will collect them the remainder of this month and post them on the
first Sunday of next 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.
Please use this email link to submit a recipe for theme
recipes: Hot
Off the Grill
A to Z Recipes continues with its popular
Theme Issues. We will share theme recipes and post them on
the first (or second) Sunday of each month. Send your recipes no later
than the last day of each month to have them posted in the next monthly
theme issue. You may send in your favorite theme recipes in ONE
email. If the number of recipes submitted by readers exceeds those
needed in the issue, the publisher will post as many from every
submitter as possible and save the remaining recipes for the following
Sundays of that month. The rules for recipe submissions for the monthly
theme issues are the same as ALL recipes submitted for posting.
The rules for posting items
in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes:
Hot
Off the Grill.
Please use this email link for submitting all other items for
posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue for Hot
Off the Grill has a deadline of May 31, 2009,
and will be posted on June 7, 2009.
Please use this email link to submit a recipe for theme
recipes: Hot Off the Grill
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
| |
|
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
| |
|
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our May Birthday Babies:
2nd Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
3rd Caroline S. in Hillside, New Jersey
4th Elena in Lawrence, Kansas
5th Diana N. in Illinois
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
8th Marlene R. in Alberta, Canada
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
11th Madison in Anthony, Kansas
12th Jane S. Jamestown, Tennessee
12th Jordan D. in Charlottesville, Virginia
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
17th Samuel in Manhattan, Kansas
17th Delmar in Mankato, Kansas
19th Katrina P. in Forest Grove, Oregon
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
21st Brandon in Anthony, Kansas
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina
Only birthdays shared using the appropriate link and basic information will be considered for posting.
| |
|
~Shared by Mary S., Nashville, TN
I have kleptomania,
but when it gets bad,
I take something for it.
FOLLOW YOUR DREAMS!
Except that one where you're naked in church.
Sometimes too much to drink isn't enough.
Kinky is using a feather.
Perverted is using the whole chicken.
Heaven is Where:
The Police are British,
The Chefs are Italian,
The Mechanics are German,
The Lovers are French
and
It's all organized by the Swiss.
Hell is Where:
The Police are German,
The Chefs are British,
The Mechanics are French,
The Lovers are Swiss
and
It's all organized by the Italians.
Suicidal twin kills sister by mistake!
My short-term memory is not as sharp as it used to be.
Also, my short-term memory's not as sharp as it used to be.
Welcome to Utah
Set your watch back 20 years.
In just two days from now,
tomorrow will be yesterday.
A bartender is just a pharmacist
with a limited inventory.
The statement below is true.
The statement above is false.
I may be schizophrenic,
but at least I have each other.
I am a Nobody.
Nobody is Perfect.
Therefore I am Perfect.
East Tennessee:
One million people,
Fifteen last names.
I'm not your type.
I'm not inflatable.
Dyslexics Have More Nuf.
In Memorium
With all the sadness and trauma going on in the world at the moment, it
is worth reflecting on the death of a very important person, which
almost went unnoticed last week. Larry LaPrise, the
man who wrote "TheHokey Pokey", died peacefully at age
93. The most traumatic part for his family was
getting him into the coffin. They put his left leg
in. And then the trouble started.
I LOVE COOKING WITH WINE
Sometimes I even put it in the food.
Preserve the Spotted Owl
(in formaldehyde)
Other than that, Mrs. Lincoln,
how was the play?
When you work here,
you can name your own salary.
I named mine, "Fred".
Money isn't everything,
but it sure keeps the kids in touch.
Reality is only an illusion
that occurs due to a lack of alcohol.
I like cats too.
Let's exchange recipes.
Red meat is not bad for you
Fuzzy green meat is bad for you.
I am having an out-of-money experience.
As a senior citizen was driving down the freeway, his car phone rang.
Answering, he heard his wife's voice urgently warning him, "Herman, I
just heard on the news that there's a car going the wrong way on 280
Interstate. Please be careful!"
"It's not just one car," said Herman. "It's hundreds of them!"
Don't sweat the petty things.
Don't pet the sweaty things.
Corduroy pillows are making headlines!
I want to die while asleep like my grandfather,
not screaming in terror like the passengers in his car.
I FOUND JESUS!
He was in my trunk when I got back from Tijuana
BUMPER STICKERS YOU MISSED BECAUSE YOU WERE DRIVING TOO FAST
~Shared by Jim D., WA
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Constipated People Don't Give A Crap
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If You Can Read This, I've Lost My Trailer
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Horn Broken... Watch For Finger
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Earth Is Full - Go Home
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I Have The Body Of A God - Buddha
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
So Many Pedestrians - So Little Time
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cleverly Disguised As A Responsible Adult
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If We Quit Voting, Will They All Go Away?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Eat Right, Exercise, Die Anyway
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Illiterate? Write For Help
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Honk If Anything Falls Off
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cover Me, I'm Changing Lanes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
He Who Hesitates Is Not Only Lost,
But Miles From The Next Exit.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I Refuse To Have A Battle Of Wits
With An Unarmed Person
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
You! Out Of The Gene Pool - Now!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I Do Whatever My Rice Krispies Tell Me To
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fight Crime: Shoot Back
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
(Seen Upside Down On A Jeep)
If You Can Read This, Please Flip Me Back Over.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Remember Folks:
stop lights timed for 35 mph
are also timed for 70 mph
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Guys: No Shirt, No Service.
Gals: No Shirt, No Charge
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If Walking Is So Good For You, Then Why
Does My Mailman Look Like Jabba The Hut?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ax Me About Ebonics
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Body By Nautilus; Brain By Mattel
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Boldly Going Nowhere
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Caution - Driver Legally Blonde
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Heart Attacks - God's Revenge
For Eating His Animal Friends
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Honk If You've Never Seen An
Uzi Fired From A Car Window
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
How Many Roads Must A Man Travel
Down Before He Admits He is Lost
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
GROW YOUR OWN DOPE --- PLANT A MAN
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
All Men Are Animals - Some Just Make Better Pets
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
AND THE GREATEST BUMPER STICKER EVER:
"POLITICIANS & DIAPERS NEED TO BE CHANGED OFTEN...
AND FOR THE SAME REASON"
bareMinerals now on Beauty.com!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
| Recipe Reviews, Reader Comments |
|
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
| |
|
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CASA SALAD
~Shared by Julia, TX
Red or green leaf lettuce
3 or 4 chopped green onions
1 small tomato
Dressing:
1 tsp corn starch
1 tsp sugar
3/4 tsp black pepper
3/4 tsp garlic salt
1/2 tsp salt
1/2 tsp oregano
1/2 cup olive oil
1/2 cup parmesan cheese
1/2 cup white tarregon vinegar
Make up 15 minutes before serving. Shake Well. Pour over salad.
On top place 1/2 cup grated mozzarello cheese and croutons.
MACARONI SALAD
~Shared by Julia, TX
A macaroni salad with ham and cheese, along with mayonnaise or salad
dressing, pineapple, and other ingredients.
INGREDIENTS:
4 cups cooked macaroni
8 ounces cooked ham, cut in strips
8 ounces American cheese (Velveeta), cut in strips
1 can (8 to 9 ounces) pineapple tidbits , drained
1/2 cup chopped sweet pickle
1 cup thinly sliced celery
1 teaspoon minced onion
1/3 cup diced pimento
1/2 cup salad dressing or mayonnaise
1 teaspoon salt
PREPARATION:
Combine ingredients; blend well. Chill thoroughly and store in
refrigerator.
Serves 8.
Source: Diana Rattray, About.com
HOMEMADE MUSTARD DRESSING
~Shared by Johnny, LA
Ingredients:
1/2 cup yellow mustard
1/3 cup light corn syrup
1/3 cup honey
1/3 cup mayo
Directions:
Blend all ingredients together until completely smooth and free from
lumps.
FRIED CHICKEN SALAD
~Shared by Johnny, LA
From the excellent Cooking with Texas Highways cookbook, this is no
ordinary chicken salad.
1 large head leaf lettuce, or a combination of lettuces
8 cherry tomatoes, halved
1/2 cup sliced mushrooms
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse-grind black pepper
1/3 cup milk
2 whole chicken breasts, halved, boned, and cut into 1/2-inch strips
1/2 cup peanut oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 shallot, minced
1 tablespoon fresh tarragon, or 1 teaspoon dried tarragon
salt
pepper
1 large sweet onion (such as Vidalia or Texas 1015 SuperSweet), thinly
sliced
Arrange lettuce leaves, tomatoes, and mushrooms on 4 salad plates; set
aside.
In a shallow bowl, mix flour with 1/2 teaspoon salt and coarse-grind
pepper. Place milk in a separate bowl. Dip chicken strips into milk and
then into flour mixture to coat. Fry chicken in hot oil on both sides
for a total of 5 minutes or until golden brown. Drain chicken on paper
towels, reserving drippings in pan.
Stir vinegar into drippings, scraping bottom and sides of pan. Pour
vinegar mixture into a mixing bowl and stir in mustard. Add shallots
and tarragon and season with salt and pepper; set dressing aside.
Arrange chicken strips and onion slices on top of salads. Serve with
mustard-tarragon dressing on the side. Makes 4 servings.
IMUS RANCH HONEY-DIJON DRESSING
~Shared by Treva, NC
We use sunflower or safflower oil in many of our dressings because they
are monounsaturated--meaning that they help to keep the arteries supple
and lubricated--as well as being high in linoleic acid, an essential
fatty acid that is one of the major building blocks of the immune
system.
1/4 cup honey
1/3 cup balsamic vinegar
3 tablespoons Dijon mustard
1 egg or 2 tablespoons liquid egg substitute
1/2 cup olive oil
1/2 cup sunflower or safflower oil
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
Combine the honey, vinegar, mustard, and egg in the container of a food
processor and process 1 to 2 minutes. With the motor running, slowly
add the oils through the feed tube until the dressing is thickened and
well blended. If it seems too thick, add a small amount of water to
thin it. Add salt and pepper.
Makes 1 & 1/2 Cups
SUNFLOWER CHICKEN SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cups cubed cooked chicken breast meat
1 cup cubed Cheddar cheese
1/4 cup sunflower seeds
1/4 cup thinly sliced celery
1/2 cup seedless green grapes, halved
1/2 cup mayonnaise
salt and pepper to taste
In a large bowl combine the chicken, cheese, sunflower seeds, celery,
grapes, mayonnaise and salt and pepper to taste. Mix all together and
serve on rolls or lettuce leaves, if desired.
TOMATO CUCUMBER MOZZARELLA SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/3 C. olive oil
2 T. red wine vinegar
2 T. balsamic vinegar
1 t. sugar
1/2 t. salt
1/2 t. dried oregano
1/4 t. pepper
3 medium tomatoes chopped
1 English cucumber quarterd and cut into 1/4" slices
1 small green pepper chopped
1/4 C. thinly sliced onion
12 pitted Greek olives sliced
2 T. minced fresh parsley
4 oz. fresh Mozzarella cheese cubed
In a jar with a tight fitting lid, combine the first 7 ingredients,
shake well.
In a large bowl combine the tomatoes, cucumber, green pepper, onions,
olives, parsley and basil. Drizzle with dressing, toss to
coat. Cover and refrigerate for at least 15
minutes. Just before serving stir in cheese. Serve
with a slotted spoon.
MANGO, ORANGE, GRAPEFRUIT, AVOCADO, AND PISTACHIO SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 head romaine lettuce, chopped
1/2 cup balsamic vinaigrette salad dressing
3/4 cup crumbled blue cheese
2 mangos, peeled and sliced
2 grapefruit, sectioned
2 oranges, sectioned
2 avocados - peeled, pitted and diced
1/2 cup shelled pistachios, coarsely chopped
Toss the romaine lettuce with the balsamic vinaigrette and blue cheese
crumbles. Place into a large salad bowl. Arrange the mango, grapefruit,
orange, and avocado over the salad in a lovely pattern. Sprinkle with
chopped pistachios to serve.
CANDY BAR APPLE SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 C. cold milk
1 (3.4 oz) pkg. instant vanilla pudding mix
1 (8 oz) carton frozen whipped topping thawed
4 large apples chopped
4 Snickers candy bars (2.7oz each) cut into 1/2" pieces
In a large bowl whisk milk and pudding mix for 2 minutes. Let
stand for 2 minutes or until soft set. Fold in whipped
topping. Fold in apples and candy bars. Refrigerate
until serving.
BROCCOLI SALAD
~Shared by Brenda, AL
A friend gave me this a long time ago. Don't know where she got it.
Crunchy, crumbly bacon, sunflower seeds and beautiful golden raisins,
speckle this very green salad and add lots and lots of flavor. The
dressing is mayonnaise based, with sugar and red wine vinegar stirred
in.
1 pound bacon or bacon bits, the real ones like Hormel
4 cups broccoli florets,I like to chop in tiny pieces
1 small onion, chopped (I like sweet onion)
1/4 cup sunflower seeds
1/4 cup golden raisins
1 cup mayonnaise
1/4 cup white sugar
6 tablespoons red wine vinegar
Place bacon in a large skillet.(if using bacon) Cook over medium-high
heat until evenly browned. Cool, crumble, and set aside.
In a large bowl, toss together broccoli, onion, sunflower seeds,
raisins, and bacon.
In a small bowl, mix together mayonnaise, sugar, and red wine vinegar.
Toss with vegetables to coat. Cover, and chill until serving.
DELORIS' SALAD
(My sis)
~Shared by Shirley, Bellingham, WA
6 cooked chicken breast cut in ½ inch dice
1 c. celery, sliced thin
4 oz. slivered almonds
2 tsp. reconstituted onions
1-20 oz can of pineapple tidbits
2 c. grapes cut in half
Equal parts of sour cream and Miracle Whip to cover
Mix and serve.
Tip. To save time cutting up grapes, lay them on a saucer and
cover with another saucer. Hold down and cut though and walla
you sliced them all at one one time.
Source: My personal cookbook collected from many sources over 53 years
BUCK'S TOMATO ASPIC OR SNAPPY TOM
~Shared by Shirley, Bellingham, WA
Dissolve over low heat in saucepan:
4 pkg. Knox Gelatin
1 c. V-8 Tomato Juice
The sauce should be smooth with no grit.
Add 1 c. sugar
1 tsp. salt
¾ c. vinegar
¼ c. fresh lemon juice
5 ½ c. V-8 juice
½ tsp. Sriracha Chili Sauce
Stir well and add:
6 c. chopped fine vegetables of green cabbage, green onions, celery,
red pepper,frozen petite peas and radishes.
Pour into 9x13 inch pan. Refrigerate till firm.
Sriracha Chili Sauce is in the Oriental Section of the store with a red
rooster on the bottle.
Source: My personal cookbook collected from many sources over 53 years
BEET, ORANGE AND WALNUT SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Active Time: 40 minutes
Total Time: 1 hour 30 minutes
INGREDIENTS
Dressing
1/4 cup orange juice
2 1/2 Tbsp olive oil
1 Tbsp lemon juice
1 1/2 tsp sugar
1/4 tsp each salt and pepper
Salad
2 bunches (1 3/4 lb) small beets, leaves and stems cut off, beets
scrubbed
1/8 tsp each salt and pepper
2 navel oranges
1 small head green-leaf lettuce, leaves separated
1/4 cup walnuts, toasted and coarsely chopped
Garnish: chives
PREPARATION
1. Dressing: Shake all ingredients in a covered jar; refrigerate.
2. Heat oven to 375°F. You’ll need a rimmed baking sheet lined with
nonstick foil. Add beets; cover pan with foil.
3. Roast 1 1/4 hr or until beets are tender. When cool enough to
handle, rub off skins with your fingers and slice. Toss in large bowl
with 1/4 cup of the dressing and the salt and pepper.
4. While beets roast, cut peel and pith from oranges; slice.
5. To serve: Arrange lettuce leaves, beet and orange slices on a large
serving platter or individual salad plates. Drizzle with remaining
dressing; sprinkle with walnuts and chives.
Nutrition Facts
Yield 6 servings
Amount Per Serving
Calories 150
Total Fat 9g
Saturated Fat 1g
Cholesterol NA
Sodium 221mg
Total Carbohydrates 18g
Dietary Fiber 4g
Protein 3g
ASIAN SESAME APPLE SLAW
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Active Time: 20 minutes
Total Time: 35 minutes
INGREDIENTS
1/4 cup seasoned rice vinegar
2 Tbsp dark sesame oil
1 Tbsp honey
1/2 tsp salt
1 jalapeño or serrano pepper, seeded and minced (2 tsp)
1 each Gala, Golden Delicious and Granny Smith apple, halved, cored and
thinly sliced
8 cups finely shredded Napa cabbage
1 red bell pepper, seeded, cut in thin strips
1/2 seedless cucumber, cut in thin strips
3 scallions, thinly sliced
3/4 cup cilantro
2 Tbsp toasted sesame seeds
1 container (3 oz) radish sprouts
PREPARATION
1. In a large bowl, whisk vinegar, oil, honey, salt and chile pepper
until blended. Add apple slices and toss to coat.
2. Add remaining ingredients, except radish sprouts, and toss to coat
(slaw can be made up to 4 hours ahead and refrigerated). Just before
serving, scatter radish sprouts over the slaw. Gently toss.
Nutrition Facts
Yield 8 servings
Amount Per Serving
Calories 125
Total Fat 5g
Saturated Fat 1g
Cholesterol NA
Sodium 424mg
Total Carbohydrates 19g
Dietary Fiber 5g
Protein 2g
BAKED POTATO SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This salad combines all your favorite baked potato toppings
for a quick and easy salad that is absolutely delicious!
Potatoes can be "baked" in the microwave or on the grill
instead of the oven with excellent results if desired.
10 medium cooled baked potatoes
1 1/2 cups sour cream
2 tablespoons white wine vinegar
1 tablespoon prepared Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup crumbled crisply cooked bacon
1 cup thinly sliced scallions
1 1/2 cups shredded cheddar cheese
Cut the cold baked potatoes into large chunks (do not peel)
and set aside.
Combine the sour cream, vinegar, mustard, salt, and pepper in
a large bowl until smooth. Add the remaining ingredients,
including the potatoes and toss well to combine. Cover and
refrigerate for at least 4 hours or overnight. Stir before serving and
serve chilled.
Makes 8 servings.
Preparation Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours, 10 minutes
CANTALOUPE, BACON, RAISIN, AND PORT SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Sometimes desperation causes the best recipes to be created. This
recipe is a definite case in point when I was short on time and
ingredients and threw together a few staples I always have on hand with
some perfectly ripe cantaloupe. The results were wonderful and it has
become a favorite recipe.
1/2 cup tawny or ruby port
1/2 cup golden raisins
1 medium ripe cantaloupe
6 slices cooked crumbled bacon
Place the raisins in the port and let them macerate while you prepare
the cantaloupe. Peel, seed, and melon ball or cube the cantaloupe. Toss
the melon with the bacon and port/raisin mixture. Serve immediately at
room temperature.
Makes 6 servings.
Preparation Time: 10 minutes
Total Time: 10 minutes
RED GRAPE AND WALNUT SALAD WITH FRESH TARRAGON DRESSING
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This salad has an interesting dressing. It is reminiscent of
a vinaigrette but with lemon. The tarragon works perfectly
with grapes and walnuts.
We liked this salad a great deal.
For the dressing:
3 tablespoons sour cream
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/3 cup olive oil
1/4 teaspoon granulated sugar
1 teaspoon finely chopped fresh tarragon
For the salad:
1 small head lettuce, chopped or torn
1 cup red grapes, halved
1/2 cup walnut pieces
(Mix ingredients for dressing. Make salad. Pour dressing over salad and
serve.)
CRAB SALAD WITH PEAR AND HAZELNUTS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Most crab lovers know that fresh crab pairs well with avocado. But have
you ever tried it with roasted hazelnuts (also called Filberts)? I got
this idea from a crab hazelnut pear appetizer prepared by Oregon chef
Jason Stoller Smith. It's lovely.
Ingredients
1 1/2 cups fresh lump crab meat
1/4 cup chopped roasted hazelnuts
1/2 cup finely chopped celery
2 firm, but sweet pears, finely chopped
1/4 cup finely chopped red onion
2 Tbsp finely chopped fresh parsley
2 Tbsp lemon juice (or 3 Tbsp Meyer lemon juice)
1 Tbsp olive oil
Freshly ground pepper
Salt and pepper to taste
4 large pieces of butter lettuce, rinsed and patted dry
Method
In a medium sized bowl mix the hazelnuts, celery, pear, onion, parsley,
lemon juice, olive oil, ground pepper, and salt. Gently fold in the
lump crab meat, trying not to break up the crab too much.
Make individual servings, about a half cup each over a piece of butter
lettuce.
Serves 4.
BLUEBERRY PEACH FRUIT SALAD WITH THYME
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
4 peaches
4 nectarines
1 cup of blueberries
2 teaspoons of fresh, chopped thyme
1 teaspoon of grated ginger
1/4 cup of lemon juice
1 teaspoon of lemon zest
1/2 cup of water
1/4 cup of sugar (depending on how sweet the fruit is, you may be able
to skip all together)
Or 1 tablespoon of agave syrup in lieu of water and sugar
Method
1 If using water and sugar place them into a saucepot and bring to a
boil and liquid is reduced by half into a simple syrup. Allow to cool.
2 Chop up the peaches and nectarines and place them in a bowl with the
blueberries. Pour over the cooled simple syrup or agave syrup. Add the
thyme, lemon juice, lemon zest, and ginger.
3 Stir and cover with plastic wrap, place in the fridge and allow to
macerate for one hour. Serve.
Serves 4-8.
CHICKPEA (GARBANZO BEAN) TOMATO SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
2 15-ounce cans of garbanzo beans (chickpeas), drained and rinsed
4 tomatoes (about 2 lbs.), cored and chopped
4 large hard-boiled eggs, peeled and chopped
2 cups of chopped sweet onion (Vidalia, Walla walla, or another variety)
2/3 cup extra-virgin olive oil
6 Tbsp of white wine vinegar or sherry vinegar
1 teaspoon salt
Freshly ground pepper
Chopped parsley for garnish
Method
1 Combine the garbanzo beans, tomatoes, eggs, and onion in a large bowl.
2 Separately mix the dressing ingredients in a jar or a small bowl -
olive oil, vinegar, salt, and pepper. Pour over salad ingredients.
Sprinkle on chopped parsley. Serve immediately.
You can chill the undressed salad up to six hours, until ready to
serve.
Serves 6-8.
UNCLE BEN’S® WILD RICE SALAD WITH CRANBERRIES AND HAZELNUTS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
5 boxes UNCLE BEN’S® Long Grain & Wild Rice Original Recipe
1 cup dried apricots chopped
1 2/3 cups dried cranberries
1 2/3 cups toasted hazelnuts roughly chopped*
3/4 cup Italian parsley chopped
1/2 cup shallot finely chopped
1 1/4 cups orange juice freshly squeezed
3/4 cup Balsamic vinegar
1 1/2 Tbsp. Dijon mustard
1 1/4 tsp. garlic chopped
2/3 cup extra-virgin olive oil
Instructions
1. Prepare UNCLE BEN’S® Long Grain & Wild Rice according to
package instructions.
2. While rice is cooking, whisk together the orange juice, vinegar,
shallots, Dijon mustard and garlic. Slowly whisk in olive oil until
blended.
3. Once rice is cool, stir in cranberries, hazelnuts, apricots and
parsley. Pour vinaigrette into rice salad and toss to coat. Serve at
room temperature.
*To toast the hazelnuts, preheat oven to 325° F. Spread hazelnuts on a
cookie sheet and bake for 10 to 12 minutes or until slightly fragrant.
Remove from oven and wrap hazelnuts in a dish towel. Rub the hazelnuts
in the towel to remove the skins. Let nuts cool before chopping.
HAM AND BEET SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Yield: 6 Servings
Ingredients
3 Eggs
2 md Cooked beets
1 1/2 To 3 tbsp oil
1 tb Vinegar Seasonings
1 To 2 dessert apples
1/4 lb To 1/3 lb cooked ham, cut in 1 slice
Lettuce
1 Lemon (garnish)
Few cocktail onions and/or olives
Instructions
1. Hard cook the eggs, crack the shells, keep one egg for garnish.
Halve the other two eggs, remove the yolks, chop the yolks and whites
separately; do not chop too finely. Peel and cut the beets in slices
then into match sticks. Put into a bowl with the oil, vinegar, and
seasonings. Peel the apples, cut into neat pieces; add to the beets
with the diced ham. Mix the egg yolks and whites with the beets, pile
onto a bed of lettuce. Garnish with rings of hard cooked egg, lemon and
the onion and or olives.
2. TO SERVE: With fresh bread or rolls. This also makes an excellent
hors d''oeuvre for 6-8 people, particularly, good if fish is the main
course. Store in refrigerator. Vary by omitting apple, and adding
cooked rice or diced cooked potato.
CANTALOUPE, BACON, RAISIN, AND PORT SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Sometimes desperation causes the best recipes to be created. This
recipe is a definite case in point when I was short on time and
ingredients and threw together a few staples I always have on hand with
some perfectly ripe cantaloupe. The results were wonderful and it has
become a favorite recipe.
1/2 cup tawny or ruby port
1/2 cup golden raisins
1 medium ripe cantaloupe
6 slices cooked crumbled bacon
Place the raisins in the port and let them macerate while you prepare
the cantaloupe. Peel, seed, and melon ball or cube the cantaloupe. Toss
the melon with the bacon and port/raisin mixture. Serve immediately at
room temperature.
Makes 6 servings.
Preparation Time: 10 minutes
Total Time: 10 minutes
BEET SPINACH SALAD
~Shared by Doe, Oliver, B.C.
My husband and I like this salad's fresh taste and the fact that it
uses beets, spinach, mint and onion, all of which we grow in our large
garden.—Marguerite Shaeffer, Sewell, New Jersey
SERVINGS 4
PREP 20 min.
COOK 30 min.
TOTAL 50 min.
INGREDIENTS
2 large fresh beets
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1-1/2 teaspoons Domino® or C&H® Granulated Pure Cane Sugar
1/8 teaspoon salt
Dash pepper
1/2 cup chopped green onions
1/2 teaspoon minced fresh mint
4 cups torn fresh spinach
1 medium navel orange, peeled and sectioned
1/2 cup fresh raspberries
DIRECTIONS
Place beets in a large saucepan and cover with water. Bring to a boil.
Reduce heat; cover and simmer for 30 minutes or until tender. Cool;
peel and cut into 1/4-in. strips.
In a small bowl, whisk vinegar and mustard until blended; gradually
whisk in oil. Add the sugar, salt and pepper. In a large bowl, combine
the beets, onions, mint and 2 tablespoons vinaigrette. Cover and
refrigerate for 30 minutes.
In a large salad bowl, combine the spinach, orange sections, beet
mixture and remaining vinaigrette; toss. Top with raspberries. Serve
immediately.
Nutrition Facts
One serving: (1 each) Calories: 174 Fat: 14 g Saturated Fat: 2 g
Cholesterol: 0 mg Sodium: 151 mg Carbohydrate: 13 g Fiber: 4 g Protein:
2 g
Source: Taste of Home
CITRUS SPINACH SALAD
~Shared by Doe, Oliver, B.C.
Grapefruit and orange segments add zest to this delightful salad that's
tossed with a pleasant honey-lime dressing. It's perfect for a
springtime luncheon or shower. -Pauline Taylor, Spokane, Washington
SERVINGS 12
PREP 15 min.
TOTAL 15 min.
INGREDIENTS
3 tablespoons honey
2 tablespoons limejuice
1 teaspoon grated lime peel
1/8 to 1/4 teaspoon ground nutmeg
1/3 cup vegetable oil
10 cups torn fresh spinach
3 medium navel oranges, peeled and sectioned
2 medium pink grapefruit, peeled and sectioned
1 medium red onion, sliced and separated into rings
DIRECTIONS
In a blender, combine the honey, lime juice, lime peel and nutmeg;
cover and process until blended. While processing, gradually add oil in
a steady stream until dressing is thickened.
In a large salad bowl, combine the spinach, oranges and grapefruit.
Drizzle with dressing; toss to coat. Top with onion. Serve immediately.
Nutrition Facts
One serving:
(1 each)
Calories: 109
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 21 mg
Carbohydrate: 14 g
Fiber: 2 g
Protein: 1 g
Source: Taste of Home
ASPARAGUS WITH PISTACHIOS AND BABY GREENS
~Shared by Doe, Oliver, B.C.
Gorgeous when served on one large platter. This is ideal for a special
dinner, or an everyday dinner you'd like to make special.
Serving: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2 Tbsp. peeled and roasted pistachios, chopped
1 Tbsp. breadcrumbs
4 tsp. chopped eggs
1 Tbsp. parsley
3 Tbsp. lemon juice
2 Tbsp. hazelnut oil
2 Tbsp. extra virgin olive oil
1 pound asparagus, peeled if thick
2 oz. baby greens
Salt and pepper
1. Combine the pistachios, breadcrumbs, 2 teaspoons of the eggs,
parsley, 2 tablespoons of the lemon juice and the hazelnut oil. Season
with salt and pepper.
2. Bring lightly salted water to a boil and cook the asparagus until
tender, about 3-5 minutes - depending on size. Plunge into ice water
for 2 minutes to stop the cooking. Drain and chill.
3. Toss asparagus with the pistachio mixture, season, and arrange on 4
chilled plates.
4. Combine extra virgin olive oil and the remaining lemon juice and
season. Toss the greens with half of the vinaigrette, season and place
on top of asparagus.
5. To complete the presentation, mix together the remaining egg and
vinaigrette and drizzle plates.
Based on individual serving.
Calories: 630 Total Fat: 55 g Carbohydrates: 16 g Protein: 18 g
Source: Chef Bill Telepan, JUdson Grill
CURRIED PORK AND APPLE SALAD
~Shared by Doe, Oliver, B.C.
Leftovers from the "Plum
Pepper Pork" recipe can be used to create this "Curried Pork
and Apple Salad" dish offering fresh new flavors in just minutes.
Leftovers never sounded or tasted so good!
Yields: 2 servings
1 1/4 cups leftover roasted pork, cut into 1/2-inch dice
1 small Granny Smith apple, cored and cut into 1/2-inch dice
1 stalk celery, cut into 1/2-inch dice
2 scallions, white and light green parts only, thinly sliced
2 to 3 tablespoons mayonnaise, to taste
1 1/2 teaspoons red wine vinegar
1/2 to 3/4 teaspoon curry powder or garam masala, to taste
Salt and freshly ground black pepper, to taste
6 leaves green leaf lettuce
1/4 cup of the leftover Plum Pepper Pork sauce, for serving
1. Combine diced pork, apples, celery and scallions in bowl. Set aside.
2. Combine mayonnaise and vinegar and curry powder or garam masala. Add
to pork mixture and season to taste with salt and pepper.
3. Line two serving plates with lettuce leaves. Divide pork salad in
half and place a mound in center of each plate. Serve accompanied by
leftover Plum Pepper Pork sauce (See recipe for Plum
Pepper Pork).
Source: ivillage.com
ORANGE-CREAM CHEESE - PECAN DRESSING
~Shared by Doe, Oliver, B.C.
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can concentrated orange juice, thawed but not diluted
2 tablespoons milk
1 1/2 tablespoons sugar
1/4 teaspoon salt
1/4 cup chopped pecans
Beat cream cheese until smooth. Add orange juice, milk, sugar and salt;
beat until smooth. Stir in pecans. Refrigerate 8 hours or overnight to
blend flavors. Remove from refrigerator an hour before serving to
soften. Use on fruit salads.
CITRUS CHICKEN SALAD
~Shared by Doe, Oliver, B.C.
Yields: 4 servings, 2 filled pita halves each
Prep Time: 10 minutes
1 can (11 oz.) mandarin orange segments, drained
2 cups cooked chicken strips (about 10 oz.)
1/3 cup PLANTERS Slivered Almonds, toasted
1/4 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. chopped fresh parsley
4 pita breads, cut crosswise in half
1. MIX oranges, chicken and almonds in large bowl. Add mayo and
parsley; mix lightly. Cover.
2. REFRIGERATE at least 1 hour or until ready to serve.
3. SPOON chicken mixture into pita halves just before serving.
CREAMY ROASTED GARLIC SALAD DRESSING
~Shared by Doe, Oliver, B.C.
1 head garlic, roasted
1 tsp anchovy paste-optional
1 tsp Dijon
1 tsp Worcestershire sauce
2 tbsp red wine vinegar
2 tbsp olive oil
1/3 c low fat yogurt
1/4 c parmesan
Salt & pepper
Great for dressing Caesar Salads.
FESTIVE ROMAINE SALAD
~Shared by Janet H., Simpsonville, SC
Put the below in a salad bowl for serving:
1/2 red onion, thinly sliced
1 pint strawberries, sliced
1 bunch romaine, torn into small pieces
Make the dressing below and pour over salad right before serving:
1/3 cup sugar
2 Tablespoons vinegar
3 Tablespoons poppy seeds
1/4 cup milk
3/4 cup mayonnaise
WILD RICE AND KIDNEY BEAN SALAD
~Shared by Janet H., Simpsonville, SC
Serves 8 to 10
1 -6 oz pkg long grain and wild rice mix (used Uncle Ben's)
1 cup chicken broth
1 cup orange juice
1/3 cup water
2 - 16 oz cans kidney beans, rinsed and drained
3 large hard boiled eggs, peeled and diced
1 large onion, minced (use less)
1/2 cup mayonnaise
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground red pepper
Dash or two of garlic powder
1/2 cup sliced almonds, toasted
Cook rice according to the directions using chicken broth, orange
juice, and 1/3 cup water for the liquid called for on the
package. Stir beans and next 7 ingredients into the cooked
rice. Cover and chill for at least 2 hours.. Just
before serving top with almonds.
EGG-LEMON SALAD
~Shared by Larry Holmes, Toronto, Canada
1 1/4 cups (1/3 pound) fresh whole green beans
boiling water
ice water
4 cups mixed salad greens
1 cup cherry tomatoes
1/3 cup thinly sliced red onion
Lemon Dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, minced (or 1/4 teaspoon powder)
1/4 teaspoon salt
1/4 teaspoon pepper
4 hard cooked eggs, quartered lengthwise
1/4 cup toasted cashews
1/4 cup shaved fresh Parmesan cheese
Blanch beans in boiling water in medium saucepan for about 5 minutes
until bright green, Drain, Immediately plunge into ice water
in a large bowl. Let stand for 10 minutes until beans are
cold. Drain. Transfer to a large serving bowl. Add
greens, tomato and onion. Toss.
Lemon Dressing:
Combine first 6 ingredients in jar with tight fitting
lid. Shake well. Makes 6 tablespoons
dressing. Drizzle over salad. Toss
Arrange eggs on top of salad. Sprinkle with cashews and
Parmesan cheese. Makes 8 cups.
Serves 4 persons.
STUFFED BEETS
~Shared by Larry Holmes, Toronto, Canada
6 medium beets, cooked, peeled and chilled
1/2 cup cider vinegar
1/4 cup water
1/2 cup water in which beets were cooked
1 teaspoon salt
1 teaspoon sugar
4 hard-cooked eggs, coarsely chopped
2 teaspoons finely chopped chives
3 teaspoons chopped parsley
3/4 cup mayonnaise
freshly ground black pepper
Hollow out the beets with a melon cutter or a sharp spoon, leaving a
fairly thin rim. Cover the beet shells with the vinegar,
water and beat juice. Add one teaspoon salt and the sugar and
chill in the refrigerator one hour or more.
Combine the remaining ingredients, adding salt to taste.
Stuff the beets with the mixture just before serving and serve on a bed
of endive or chicory.
Makes 6 servings.
LEEKS VINAIGRETTE
~Shared by Larry Holmes, Toronto, Canada
1 bunch leeks
1 teaspoon prepared mustard
salt and freshly ground black pepper
1 teaspoon lemon juice or 1 tablespoon vinegar
1/4 cup olive oil
Trim beets and cut them lengthwise almost but not to the root
end. Wash thoroughly, making sure that all the sand is
removed. Tie leeks together neatly. Drop into
boiling salted water and simmer until tender, fifteen or twenty
minutes. Drain and cool.
Mix together the mustard, salt, pepper and lemon juice. Add
the oil gradually, stirring until the ingredients are
blended. Marinate the leeks in the dressing an hour or longer
and served well chilled.
Serves 4.
CHICK PEA SALAD
~Shared by Larry Holmes, Toronto, Canada
2 cups cooked or canned chick peas, drained
1/4 cup chopped pimento
1/2 cup chopped green pepper
1 cup chopped celery
salt and freshly ground black pepper to taste
1/2 to 2/3 cup mayonnaise
2 to 3 tablespoons prepared horseradish
lettuce
Combine the chick peas, pimento, greed pepper, celery, salt and pepper
and toss lightly. Combine the mayonnaise and horseradish and
stir gently into the mixture.
Just before serving, arrange one crisp lettuce.
TUNA PASTA SALAD
~Shared by Leasa, IA
This is nice to serve for lunch on a hot day.
Make your favorite macaroni salad recipe and add 1 can of drained
tuna.. Serve chilled on lettuce leaves. I've also
used tiny shrimp, crabmeat and salmon.
1 C macaroni, uncooked
1 small onion, diced
1 small green pepper diced, if desired
1/2 C Miracle Whip
1 squeeze of yellow mustard
dash of lemon juice
salt, pepper and dill weed to taste.
Cook macaroni. Mix Miracle Whip, mustard, lemon juice and
spices.. Add veggies to macaroni, then add dressing, mixing
well. Add drained tuna, mix gently and chill.
You can add anything you like, olives, cucumbers, thawed frozen peas.
MOLDED CUCUMBER SALAD
~Shared by Luanne, FL
Dissolve:
1 pkg lemon Jello in 2/3 cup boiling water.
Add:
3 tbs vinegar,
1 tsp salt, or to taste
1 tsp grated onion
Allow to set until spoonably thick.
Mix:
2 cups sour cream
1/4 cup mayonnaise
1 large cucumber, peeled, seeded
shredded and well drained
Blend with Jello mixture. Turn into oiled mold and chill until firm and
well set. Unmold, slice and serve on lettuce.
Can be molded as individual servings. Slice to serve.
CHICKEN PASTA SALAD
~Shared by Luanne, FL
I fixed this a couple of weeks ago and really enjoyed it. It is for
just one salad, but you can double it without a problem. I got it from
E-cookbooks, I think. I omitted the sherry and almonds as they weren't
in my cupboard. Don't think it hurt the taste at all.
1/2 cup fat-free mayonnaise
3 Tablespoons low-sodium soy sauce
2 Tablespoons sherry
1/8 teaspoon ground ginger
1/4 teaspoon. pepper
1 cup cooked spiral pasta, drained
2 cups cooked boneless skinless chicken breasts, cut into bite-sized
pieces
2 cups fresh snow peas, strings removed and blanched
2 green onions, sliced
1/2 cup water chestnuts, sliced
1/4 cup toasted almonds, for garnish
In a small bowl combine the mayonnaise, soy sauce, sherry, ground
ginger, and pepper. Set aside.
In a separate bowl combine pasta chicken, snow peas, green onions, and
water chestnuts and toss with dressing mix. Refrigerate overnight.
Sprinkle with toasted almonds before serving.
Serving size: 1 cup
Yield: 1 salad
Exchanges: 1/2 Fat, 1 1/2 Meat, 1/2 Starch, 1/2 Vegetable
Nutrition: 132 Calories (22% from fat), 13.3 g Protein, 11.1 g Carbo,
3.2 g Fat
CREAMY FRUIT SALAD
~Shared by Jean M., OH
Drain and save the juice from:
1 large can Tid-bit pineapple
2 cans Mandarin Oranges.
Mix fruit with 1/2 pkg mini-marshmallows. Set aside to chill.
Measure 2 cups fruit juice, boil 2 minutes. Remove from heat
and stir in 2 reg. boxes Vanilla pudding (not instant). Cook until
thick, and cool
Add 2 sliced bananas to rest of fruit and gently fold in cooled sauce.
Chill, covered.
CUCUMBER RAITA AS A SALAD
~Shared by Jean M., OH
Put 4 cups of plain Yogurt to drain, in fine sieve, or as you do it.
2 med cucumbers, one peeled, both seeded and then shredded or finely cut
1 peeled, seeded tomato, chopped fine
2 tbs green onion, chopped fine
2 tsp salt
1/4 tsp fresh black pepper
1/2 tsp powdered cumin
Blend all and chill one hour. Serve on lettuce cups as a soft salad.
Also, is a condiment for curries and Greek pita sandwiches.
SWEET BROCCOLI SLAW
~Shared by Jean M., OH
Combine in saucepan:
1 cup sugar
1/2 cup cider vinegar
1/4 cup water
1/2 tsp each, celery and mustard seed
Bring to boil and stir until sugar is dissolved.
Pour over:
1 bag broccoli slaw
1/2 cup matchstick carrots
1/4 cup very thin sweet onion slices, quartered
(opt) A colored sweet pepper can be added
RADISH SALAD
~Shared by Jean M., OH
4 cups sliced radishes
1/2 cup lemon juice
1 tbs olive oil
2 tbs minced green onion or chives
2 tbs minced fresh parsley
I tsp soy sauce
1/4 tsp coarse grind black pepper
Mix all together, and chill.
PEAR SALAD
~Shared by Marilyn, OH
8 oz pkg. cream cheese, softened
1 Tbsp. milk
30-oz can pear halves, drained (reserve juice)
6 oz. pkg. lime jello
1/2 pint whipping cream
Drain pears; set aside but save juice.
Combine softened cream cheese with milk.
Mash pears; add to cheese mixture.
Heat juice and add jello, stirring until dissolved. Add cream cheese
and pear mixture, mix well.
Place in fridge and chill until starting to set.
Whip cream, then fold into partially set jello. Return to fridge to set
firm.
OLD FASHIONED WALDORF SALAD
~Shared by Marilyn, OH
4 cups unpeeled and chopped apples
1/2 cup chopped celery
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup halved grapes
1 tsp. lemon juice
1/2 cup mayonnaise
1/2 cup whipping cream, partially whipped
Mix together the apples, celery, nuts, raisins and grapes. Add lemon
juice and mayonnaise and cream; chill well.
Serves 8 to 10.
BROCCOLI SALAD
~Shared by Marilyn, OH
1 large head (or 2 small heads) broccoli, cut into flowerets
1/2 cup red or sweet onion, chopped fine
1 cup raisins
6 slices bacon, fried and crumbled
3/4 cup mayonnaise
1/3 cup sugar
2 Tbsp. vinegar
Combine the broccoli flowerets, onion, raisin and bacon together.
Mix mayonnaise, sugar and vinegar in a seperate bowl. Beat until sugar
is dissolved; pour over veggie mixture. Stir until well-coated then
refrigerate at least 1 hour before serving.
LIEBICH'S TACO SALAD
~Shared by Pammie, Swanton, 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 you're 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
Pete suggested adding cumin and marjoram to the cooking meat.
Tasted better with them, I think, so I’ll be adding them from now on.
CAULIFLOWER SALAD
~Shared by Pammie, Swanton, OH
This recipe just appeared one day! This is about as simple as you can
get and still claimed to have cooked something. Not bad, eh?
Separate 1 head cauliflower into small florets. Rinse
well. Add a large chopped onion and 1/2 head chopped lettuce.
Mix together 1 cup mayonnaise, 1/2 cup Parmesian cheese, 1/4 cup sugar
and pour this over the cauliflower/onion/lettuce.
Chill and just before serving, add 10 to 12 diced and crisply fried
slices of bacon.
Toss and serve.
COLESLAW VINAIGRETTE
~Shared by Pammie, Swanton, OH
This one came from the Akron Beacon Journal and is supposed to be the
one used in the chicken houses of Barberton, Ohio. Hube* cut
it out and we swiped it fair and square.
2 cups shredded cabbage
1/3 cup sliced green pepper
1/4 cup chopped parsley
3 Tablespoons vinegar
2 Tablespoons sugar
2 Tablespoons canola oil
1 teaspoon salt
In a bowl, combine cabbage, green pepper, and parsley. Stir
together vinegar, sugar, salt, and oil until sugar is
dissolved. Pour over slaw, toss to coat, then chill to
serve. Keep covered.
*John Hubert Edwards – Pam’s father
COLE SLAW WITH ALMONDS & RAMEN
~Shared by Pammie, Swanton, OH
Mary Beth Dullinger, a former co-worker of Bill’s, brought this to a
year-end cook-out at Springfield. Everyone left with full
tummies and this recipe.
Sauté: 2 packages of slivered almonds in a small amount of cooking oil
Mix the almonds with: 1 16oz. package of prepared Cole Slaw AND 5
chopped green onions
Separately prepare the dressing by combining:
1 cup of cooking oil
1 cup of sugar
1 teaspoon of soy sauce
1/2 cup of cider vinegar
2 teaspoons of sesamé seeds
Combine and toss everything you have done together at this point and
refrigerate the whole mess for a couple of hours.
Before serving, take 1 package of plain Ramen noodles (the soup size
without the spices) and break the noodles into smaller pieces as you
sprinkle them over the top of the slaw.
Makes about 2 quarts.
Refrigerate leftovers (if there are any).
BROCCOLI-WALDORF SALAD
~Shared by Pat, Minden, NV
(Pat's
hubby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
6 cups fresh broccoli florets
1 large red apple with peel, chopped
1/2 cup golden raisins
1/2 cup chopped pecans
1/2 cup prepared coleslaw dressing
In large bowl, combine broccoli, apple, raisins and pecans.
Drizzle with dressing and toss to coat. Chill
AVOCADO-GREEN BEAN SALAD
~Shared by Pat, Minden, NV
(Pat's
hubby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
2 (15 ounce) cans French-cut green beans, drained
8 green onions with tops, chopped
3/4 cup Italian salad dressing
2 avocados, chopped
1 (8 ounce) can artichoke hearts, drained, chipped
Place green beans and onions in serving dish. Pour dressing
over mixture and chill several hours or overnight. When ready
to serve, stir in avocado and artichoke hearts.
MARINATED BLACK-EYED PEAS
~Shared by Pat, Minden, NV
(Pat's
hubby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
3 cans jalapeno black-eyed peas, drained
1 cup chopped celery
1 bunch fresh green onions with tops, chopped
1 (4 ounce jar pimentos, drained
1 (8 ounce) bottle Italian dressing
Mix all ingredients and chill. Let rest several hours before
serving.
BROCCOLI-CAULIFLOWER SALAD
~Shared by Pat, Minden, NV
(Pat's
hubby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
1 small head cauliflower
2 stalks broccoli
1 cup mayonnaise
1 tablespoon vinegar
1 tablespoon sugar
1 bunch fresh green onions with tops, chopped
8 ounces mozzarella cheese, cubed
Cut up cauliflower and broccoli into bite-size florets.
Combine mayonnaise, vinegar and sugar and add to cauliflower - broccoli
mixture. Add onions and cheese to mixture and a little salt
if you like. Toss and chill.
COLD BUTTER BEAN SALAD
~Shared by Pat, Minden, NV
(Pat's
hubby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
2 (10 ounce) packages frozen baby lima beans
1 (15 ounce) can shoe-peg corn, drained
1 bunch fresh green onions with tops, chopped
1 cup mayonnaise
2 teaspoons Hidden Valley ranch seasoning
Cook beans according to package directions and drain. Add
corn, onion, mayonnaise and seasoning. Mix well and chill.
NUTTY GREEN SALAD
~Shared by Pat, Minden, NV
(Pat's
hubby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
6 cups torn, mixed salad greens
1 medium zucchini, sliced
1 can sliced water chestnuts
1/2 cup peanuts
1/3 cup Italian salad dressing
Toss greens, zucchini, water chestnuts and peanuts. When
ready to serve, add dressing and toss.
GREEN PEA SALAD
~Shared by Pat, Minden, NV
(Pat's
hubby is Phil Maine
who makes the best chocolates in the world and is a published cookbook
author. See him in the A to Z Readers' Family-Owned Business Guide
section at the end of the newsletter!)
1 (16 ounce) bag frozen green peas
1 bunch fresh green onions with tops, chopped
1/2 cup chopped celery
1/2 cup sweet pickle relish
Mayonnaise
Mix peas, onions, celery and relish. Add enough mayonnaise to
hold salad together and chill.
GREEN ONIONS SAUTEED
~Shared by Pat, Merritt Island, FL
4 servings
1 Tbs oil
5 bunches green onions cut in 2” pieces
1/2 tsp grated lemon peel
1/2 tsp salt & 1/8 tsp pepper
2 radishes cut in thin slices
Heat oil over medium high heat. Add onions, lemon peel, salt
and pepper. Stir every 2 min. Add 1/2 C water and
cook 5 to 7 min. until tender and light brown and liquid is
evaporated. Toss with radishes.
CHOPPED SALAD AL TONNO
~Shared by Jim D., WA
Makes 4 servings, generous 2 cups each
Ingredients
¼ cup lemon juice
3 tablespoons extra-virgin olive oil
½ teaspoon garlic salt
Freshly ground pepper to taste
8 cups chopped hearts of romaine
2 medium tomatoes, diced
½ cup sliced pimiento-stuffed green olives
2 6-ounce cans chunk light tuna, drained (see Ingredient note)
Instructions
Whisk lemon juice, oil, garlic salt and pepper in a large bowl. Add
romaine, tomatoes and olives; toss to coat. Add tuna and toss again.
Ingredient Note: Canned white tuna comes from the large albacore and
can be high in mercury content. Chunk light, on the other hand, which
comes from smaller fish, skipjack or yellowfin, is best for
health-conscious eaters. According to a recent study, canned white tuna
samples averaged about 315 percent more mercury than chunk light tuna
samples.
Nutrition Information
Per serving: 258 calories; 13 g fat (2 g sat, 9 g mono); 53 mg
cholesterol; 8 g carbohydrate; 26 g protein; 3 g fiber; 428 mg sodium.
Nutrition bonus: Vitamin A (110% daily value), Vitamin C (60% dv),
Folate (32% dv).
Source: EatingWell.com
PAPAYA AND TURKEY SALAD
~Shared by Jim D., WA
Yield: 4
Ingredients
* 1/3 Cup salad oil
* 1 Tablespoon vinegar
* 1 Tablespoon fresh lemon juice
* 1 Teaspoon sugar
* 3/4 Teaspoon dry mustard
* 1/2 Teaspoon salt
* Dash cayenne
* 2 Cups SMOKED TURKEY BREAST, diced
* 1-1/2 Cups fresh papaya, cubed
* 1 tomato, chopped
* 1/2 Cup green pepper, cut in strips
* 1/4 Cup cucumber, chopped
* As needed lettuce leaves
* As needed mayonnaise
1) Prepare dressing by whipping together the oil, vinegar and lemon
juice. Whip in sugar, mustard, salt and cayenne.
2) Mix the turkey, papaya, tomato, green pepper and cucumber together
in a large bowl. Pour dressing over and fold until thoroughly blended.
3) Cover and refrigerate for 30 minutes, tossing once.
4) Spoon onto lettuce lined plates and top each serving with a dollop
of mayonnaise.
Source: FoodReference.com.
WATERGATE SALAD
~Shared by Jim D., WA
1 4-oz package pistachio instant pudding
1 8-oz. can crushed pineapple, undrained
1 9-oz package cool whip, or other whipped topping
1 cup miniature marshmallows
One half cup chopped nuts
Combine all ingredients in a large bowl and mix well. Chill before
serving.
The Skinny: Use fat free cool whip
PAPAYA-AVOCADO SALAD
~Shared by Jim D., WA
Makes 4 servings, about 2/3 cup each
Ingredients
1 medium papaya, diced
1 medium avocado, diced
¾ cup diced jicama
2 tablespoons chopped toasted walnuts
2 tablespoons low-fat raspberry vinaigrette
Instructions
Toss papaya, avocado, jicama, walnuts and raspberry vinaigrette in a
medium bowl.
Nutrition Information
Per serving: 116 calories; 8 g fat (1 g sat, 4 g mono); 0 mg
cholesterol; 11 g carbohydrate; 2 g protein; 5 g fiber; 23 mg sodium;
325 mg potassium.
What you get: Vitamin C, fiber, folate, potassium, magnesium.
1/2 Carbohydrate Serving
Source: EatingWell.com
SPRING GREEN SALAD WITH ROUILLE DRESSING
~Shared by Jim D., WA
Makes 6 servings, 1 1/3 cups each
Ingredients
1/3 cup chopped hazelnuts
½ cup jarred pimiento peppers, rinsed
½ teaspoon chopped garlic
2 tablespoons water
1 ½ tablespoons white balsamic vinegar (see Note)
½ teaspoon salt
½ teaspoon freshly ground pepper
1 large cucumber, peeled, halved, seeded and cut into thin half-moons
2 stalks celery, thinly sliced
4 cups romaine lettuce, cut or torn into bite-size pieces (about 6
ounces)
1 cup baby spinach leaves
24 leaves fresh basil, chopped
Instructions
1. Toast hazelnuts in a small dry skillet over medium heat, stirring
often, until lightly browned, about 4 minutes. Transfer to a food
processor and let cool for 5 minutes. Add pimientos, garlic, water,
vinegar, salt and pepper. Process until smooth.
2. Combine cucumber, celery, romaine, spinach and basil in a salad
bowl. Add the dressing, toss gently, and serve.
Note: White balsamic vinegar is unaged balsamic made from Italian white
wine grapes and grape musts (unfermented crushed grapes). Its mild
flavor and clear color make it ideal for salad dressing.
Nutrition Information
Per serving: 64 calories; 4 g fat (0 g sat, 3 g mono); 0 mg
cholesterol; 6 g carbohydrate; 2 g protein; 2 g fiber; 248 mg sodium;
243 mg potassium.
Nutrition bonus: Vitamin A (60% daily value), Vitamin C (20% dv),
Folate (18% dv).
1/2 Carbohydrate Serving
Source: EatingWell.com
ASIAN CHICKEN SALAD
~Shared by Jim D., WA
Makes 6 servings, 2 cups each
Ingredients
Dressing
¼ cup reduced-sodium soy sauce
3 tablespoons rice-wine vinegar
1 ½ tablespoons brown sugar
1 ½ teaspoons sesame oil
1 ½ teaspoons chile-garlic sauce (see Ingredient notes)
3 tablespoons canola oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon tahini paste
¾ cup reduced-sodium chicken broth or reserved chicken-poaching liquid
Salad
2 tablespoons sesame seeds
8 cups shredded napa cabbage (1 small head; see Ingredient notes)
1 ½ cups grated carrots (2-3 medium)
5 radishes, sliced (about 1 cup)
½ cup chopped scallions
3 ½ cups shredded skinless cooked chicken (about 1 ½ pounds boneless,
skinless chicken breast) (see Tip)
Instructions
1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame
oil and chile-garlic sauce in a glass measuring cup; stir to blend.
Heat canola oil in a small saucepan over medium-high heat. Add ginger
and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy
sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth
(or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let
cool.
2. To prepare salad: Heat a small dry skillet over medium-low heat. Add
sesame seeds and cook, stirring, until lightly browned and fragrant, 1
to 2 minutes. Transfer to a small plate to cool.
3. Combine cabbage, carrots, radishes, scallions and chicken in a large
shallow bowl. Stir dressing to recombine and drizzle over the salad;
toss to coat. Sprinkle the sesame seeds on top.
Tips
Cover and refrigerate the dressing (Step 1) for up to 2 days.
Ingredient Notes: Chile-garlic sauce is a spicy blend of chiles, garlic
and other seasonings; it is found in the Asian section of the market.
Napa cabbage has an elongated head and is pale green in color with
tender, tapered white ribs. Its tightly packed, crinkled leaves have a
crisp texture. Discard the cone-shaped core. One small head yields
about 8 cups shredded.
Tip: To poach chicken: Combine two 14-ounce cans reduced-sodium chicken
broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic
in a large skillet; bring to a simmer. Add 11/2 pounds boneless,
skinless chicken breast and cook over medium heat until no longer pink
inside, 10 to 15 minutes. The flavorful poaching liquid will keep,
tightly covered, in the refrigerator for up to 2 days or in the freezer
for up to 6 months.
Nutrition Information
Per serving: 289 calories; 14 g fat (2 g sat, 7 g mono); 64 mg
cholesterol; 14 g carbohydrate; 28 g protein; 3 g fiber; 518 mg sodium.
Nutrition bonus: Vitamin A (100% daily value), Vitamin C (60% dv).
1 Carbohydrate Serving
Source: EatingWell.com
STUFFED AVOCADOS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
2 medium avocados, halved and pits removed
1 cup prepared seafood, tuna or chicken salad
Top each avocado half with 1/4 cup of the salad.
Nutrition Information
Per serving: 175 calories; 14 g fat (2 g sat, 9 g mono); 21 mg
cholesterol; 9 g carbohydrate; 7 g protein; 6 g fiber; 117 mg sodium;
604 mg potassium.
What you get: Protein, fiber, vitamin C, vitamin A, potassium.
0 Carbohydrate Servings
Source: EatingWell.com
CHICKPEA SALAD
~Shared by Jim D., WA
Makes 6 servings, 1 cup each
Ingredients
1 7-ounce can chickpeas, rinsed
3 cups peeled, seeded and diced cucumber
2 cups halved grape tomatoes (or cherry tomatoes)
¼ cup crumbled reduced-fat feta cheese
¼ cup diced red onion
½ cup Creamy Dill Ranch Dressing (recipe follows)
Freshly ground pepper to taste
Instructions
Place chickpeas, cucumber, tomatoes, cheese, onion, dressing and pepper
in a medium bowl. Mix until coated.
Nutrition Information
Per serving: 90 calories; 2 g fat (1 g sat, 0 g mono); 3 mg
cholesterol; 14 g carbohydrate; 5 g protein; 3 g fiber; 238 mg sodium;
285 mg potassium.
Nutrition bonus: Vitamin C (15% daily value).
1 Carbohydrate Serving
Source: EatingWell.com
PEAR AND BABY GREEN SALAD
~Shared by Jim D., WA
One quarter cup olive oil
One quarter cup lemon juice
2 tsp. sugar
One quarter cup fresh basil leaves, chopped
Salt and Pepper to taste
3 Bartlett pears, cored and thinly sliced
6 cups baby greens
1 avocado, peeled and diced
Combine olive oil, lemon juice, sugar, basil and salt and pepper in a
cruet and shake well. Arrange pears and baby greens in a large bowl.
Just before serving pour dressing over greens and toss. Garnish with
diced avocado before serving.
The Skinny: The avocado has some fat but really adds to the taste and
presentation for this dish. You decide...to avocado or not to avocado.
FRUIT & CHEESE SALAD
~Shared by Mary S., Nashville, TN
2 cups sliced strawberries
2 cups cubed cantaloupe
1 cup blueberries
1 cup raspberries
2 cups cubed Havarti cheese
1/3 cup orange juice
2 Tbsp. oil
2 Tbsp. honey
2 Tbsp. chopped basil leaves
Combine fruit and cheese in large bowl. Mix together orange juice, oil,
honey, and basil in a small jar with tight fitting lid. Shake
vigorously to combine. Pour over fruit and cheese and toss.
6 servings
HAM MELON SALAD
~Shared by Mary S., Nashville, TN
2 cups rotini pasta
2 cups cubed cooked ham
1 cup sliced celery
1/2 cup diced red onion
1 cup mayonnaise
3 Tbsp. lemon juice
3 Tbsp. honey
1 cantaloupe, cut into cubes or balls
Cook pasta as directed on package and drain well. Meanwhile, while
pasta is cooking combine mayonnaise, lime juice and honey in large bowl
and mix to blend well. Fold in hot pasta, ham, celery, and red onion.
Gently stir in honeydew melon and chill.
6 Servings
HONEY LEMON SLAW
~Shared by Mary S., Nashville, TN
Fresh slice peaches and cream with a few little lemon cookies on the
side would be a great ending.
1/2 cup mayonnaise
2 Tbsp. honey
1/2 tsp grated lemon zest
2 Tbsp. lemon juice
1/4 tsp. ground ginger
4 cups shredded cabbage
1/2 cup golden raisins
Mix together mayonnaise, honey, ground ginger, grated lemon zest and
lemon juice. Add cabbage and raisins and toss. Cover and chill.
Makes 6 servings.
CUCUMBERS, ONIONS AND SOUR CREAM
~Shared by Mary S., Nashville, TN
Serve this "salad" in small bowls. Bread and butter is a great
accompaniment so you can mop up every last delicious drop of dressing.
1 English cucumber peeled, scored the length of the cucumber with a
fork and thinly sliced
1 cup sliced sweet onion such as Walla Wallas or 3/4 cup sliced
scallions with tops
1 cup commercial sour cream
2 Tbsp.cider vinegar
2 Tbsp sugar
Salt to taste and freshly ground pepper
Place cucumber and onions in a salad bowl. Mix together sour cream,
sugar, cider vinegar and salt. Fold dressing into cucumbers and onions.
Top with a generous amount of freshly ground pepper. Chill at least one
hour. Have small bowls available at serving time.
Makes 4-6 servings
SPINACH ROMAINE SALAD WITH POPPY SEED DRESSING &
MANDARIN ORANGES
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From
Uncle Bill's Kitchen"
Creator of the Dilly Core,
a handy new kitchen tool.
Servings 6 - 8
SALAD
1 10 oz. can Mandarin orange segments, drained
2 large Granny Smith apples, peeled,
cored, and cut into 3/8” cubes ¼ cup lemon juice, freshly squeezed
1 bunch fresh spinach, 10 ounces,
trimmed, washed, remove stems and discard
1 head Romaine lettuce, washed dried and
torn into bite size pieces
1/3 cup pine nuts, lightly toasted
(optional)
DRESSING
½ cup frozen orange juice concentrate
4 Tbsp. 6 year or 10 year old balsamic vinegar
6 Tbsp. extra virgin olive oil – first
press, cold press
2 Tbsp. liquid honey
2 tsp. poppy seeds (optional)
1 Tbsp. Dijon mustard
¼ tsp. salt ¼ tsp. black pepper, freshly
ground
SALAD
Drain oranges, place in a bowl and set aside. Cube apples and place in
a separate bowl. Pour lemon juice over; mix well to
coat. This prevents the apples from turning brown.
Let marinate for at least 1 hour or longer. When ready to use apples,
drain any excess lemon juice and discard. Prepare spinach and Romaine
lettuce; dry on paper towels, and add to a large bowl. Add ice cubes
and let chill for at least 1 hour.
DRESSING
In a large glass jar with lid, add orange juice, balsamic vinegar,
olive oil, honey, poppy seeds, Dijon mustard, salt and pepper; shake to
blend.
TO SERVE
Remove ice from salad greens and discard; drain any water.
Pat dry the salad greens with paper towels. Add apples and pine nuts
and toss to mix well. Add dressing and toss to coat well.
When serving, add 3 or 4 Mandarin orange segments on salad. If all of
the salad is not to be used immediately, then DO NOT add dressing to
the large bowl. Sprinkle dressing on each individual serving.
SPINACH AND WATERCRESS SALAD
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From
Uncle Bill's Kitchen"
Creator of the Dilly Core,
a handy new kitchen tool.
Serves 4
12 ounces fresh spinach
2 ounces fresh watercress
1 tsp. orange zest
2 medium oranges
3 Tbsp. extra virgin olive oil - first press, cold press
2 Tbsp. raspberry vinegar
1 tsp. Dijon mustard
1 tsp. granulated sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Wash spinach and watercress and break off stems and discard. Add
spinach and watercress to a large bowl, add 2 trays of ice and
refrigerate for about 1/2 hour to chill. When chilled, discard ice
cubes, drain and pat dry spinach and watercress with paper towels. Tear
spinach into smaller, bite size pieces and add to a large bowl. Add
watercress, orange zest and toss lightly to mix. Remove skins from
oranges and discard. Slice oranges thinly across the grain a cut in
half and remove and discard any orange seeds. Add oranges to the salad
and toss lightly to mix. In a small mixing bowl, whisk together olive
oil, raspberry vinegar, Dijon mustard, sugar, salt and black pepper
until well blended. Pour dressing mixture over the salad and toss well
to coat. Serve on separate plates.
SPINACH STRAWBERRY SALAD
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From
Uncle Bill's Kitchen"
Creator of the Dilly Core,
a handy new kitchen tool.
Serve 4 - 6
SALAD
8 cups fresh baby spinach, about 8 ounces in bulk
2 cups sliced fresh strawberries, about 8 ounces
Break off any root ends and stems and discard if using garden fresh.
Place spinach in a bowl, ad ice and cover with water; set aside to
chill. Wash and slice strawberries and place in a bowl; set aside.
SUGARED ALMONDS
1/2 cup slivered almonds
1/4 cup granulated sugar
1 Tbsp. water
In a small saucepan, combine almonds, sugar and water. Cook
over medium-high heat for 5 to 7 minutes or until sugar is almost
completely melted and the almonds are golden, stir
occasionally. Spread almonds on a large plate and let cool;
then break into small pieces.
DRESSING
5 tsp. balsamic vinegar - 6 year old or 12 year old.
2 tsp.Worcestershire sauce
2 tsp. liquid honey
1 1/2 tsp. poppy seeds
3 tsp. finely chopped fresh chives
3 Tbsp. extra virgin olive oil - first
press, cold press
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
In a small bowl, whisk together balsamic vinegar, Worcestershire sauce,
honey, poppy seeds and chives. Drizzle in olive oil and whisk
until blended. Now whisk in Dijon mustard, salt and pepper
until well blended.
Remove spinach leaves from the ice water, pat dry on paper towelling
and break into pieces if leaves are too big and add to a large bowl.
Add sliced strawberries and toss lightly to mix. Add dressing and toss
gently until spinach and strawberries are lightly coated. Add
almonds, toss lightly and serve.
TIP: Packaged ready-to-use baby spinach can be found in the
produce section in most supermarkets. There are 8 cups of
spinach in (one 6 ounce) package. This is always the best way
to purchase, but costs more. The salad should all be used and not saved
as it will go soggy if kept for another day.
CREAMY ROMAINE DRESSING
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From
Uncle Bill's Kitchen"
Creator of the Dilly Core,
a handy new kitchen tool.
Makes about 1 ¼ cups of dressing
1 cup Kraft Miracle Whip
½ tsp. anchovy paste
6 large garlic cloves
2 tsp. lemon juice
1 Tbsp. red wine vinegar
3 tsp. granulated sugar
1 tsp. dry yellow mustard
1 tsp. capers (optional)
½ tsp. Worcestershire sauce
3 drops Tabasco sauce or Red Hot sauce
4 Tbsp. grated Romano cheese
4 Tbsp. grated Padano cheese
¼ tsp. freshly ground black pepper
4 Tbsp. extra virgin olive oil
In a food processor or blender, add Kraft Miracle Whip, anchovy paste,
garlic cloves, lemon juice, red wine vinegar, capers, Worcestershire
sauce, and Tabasco sauce and process until smooth. Add grated Romano
and Padano cheese and black pepper and process until well blended. With
processor running on low, add olive oil in a steady stream and process
until creamy smooth. Refrigerate in a glass container with lid. Use
this dressing on a ROMAINE CAESAR SALAD to suit your taste.
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!
| |
|
CREAMY FRUIT SALAD
~Shared by Maggie, TX
WW Recipe
(1 cup = 2 points)
2-medium bananas, diced
2-medium apples, diced
Juice of 1 small lemon
1-can (20 oz.) pineapple tidbits, drained, juice reserved
2-cups sliced strawberries
2-cups grapes
1/4-cup pecans, chopped
1-box (1.4 oz) sugar-free vanilla instant pudding mix
1/2-cup water
Combine bananas, apples and lemon juice in a large mixing bowl. Toss
until evenly coated.
Add pineapple, strawberries, grapes and pecans. In a small bowl combine
pudding mix, water and pineapple juice with a wire whisk until smooth.
Add pudding mixture to fruit. Mix gently until thoroughly coated.
Refrigerate until ready to serve. This is good served over Angel Food
cake. Just count the extra points if you are a WW.
ALL-AMERICAN POTATO SALAD
~Shared by Maggie, TX
WW Recipe
2 Points per serving
2 pounds medium-sized red potatoes -- unpeeled
1/3 cup thinly sliced celery
1/3 cup finely chopped onion
1/3 cup grated carrot
1 tablespoon sweet pickle relish -- plus
1 1/2 teaspoons sweet pickle relish
***Dressing***
1/3 cup nonfat or reduced-fat mayonnaise
1/3 cup nonfat sour cream
2 tablespoons spicy mustard
1/4 teaspoon ground black pepper
1. Cut the potatoes into 3/4 " pieces, and place in a microwave or
stove-top steamer. Cover and cook at high power or over medium-high
heat for 8 to 10 minutes, or until tender. Rinse with cool water and
drain. Place the potatoes in a large bowl. Add the celery, onion,
carrot, and relish, and toss gently to mix. Combine the dressing
ingredients in a small bowl, and stir to mix well. Add the dressing to
the potato mixture, and toss gently to mix. Cover the salad and chill
for at least 2 hours before serving.
Makes 8 servings.
Serving size (1/8 recipe)
According to the website: Per serving: 139 Cal, 0.2g Fat, 2.9g Fib, 0mg
Chol, 3.5g Pro, 185mg Sod
Weight Watcher Points: 2
TANGY BROCCOLI SALAD
~Shared by Maggie, TX
WW Recipe
1.5 Points Per Serving
1 cup fat-free mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
1 medium bunch broccoli, cut into flowerets (about 6 cups)
4 cups loosely packed torn spinach
1/2 cup thinly sliced red onion
1/4 cup bacon bits
1/4 cup raisins
Mix dressing, sugar and vinegar in large bowl. Add remaining
ingredients; mix lightly. Refrigerate 1 hour or more.
YIELD: 10 Servings
Nutrition Info (per Serving) Cal 80, Fat 2g, Chol 5 mg, Sodium 380 mg,
Carb 14g, Fiber 3g, Sugars 9g, Protein 4g
SUMMER FRUIT SALAD
~Shared by Maggie, TX
WW Recipe
4 Points per serving
5 ounce (1 1/2 cups) uncooked small shell pasta
1 cup seeded watermelon chunks
1 cup fresh strawberry halves
1/2 cup seedless grapes
1 kiwi fruit -- peeled, halved lengthwise and sliced
1/2 cup purchased poppy seed salad dressing
3 cups torn mixed salad greens
1. Cook pasta to desired doneness as directed on package. Drain; rinse
with cold water to cool. Drain well.
2. In large bowl, combine cooked pasta and all remaining ingredients;
mix well. Serve immediately.
8 (3/4-cup) servings.
COOK'S NOTES:
Ingredient Substitution: Use your favorite fruits in this sweet summer
salad. You'll need about 3 cups of bite-sized fruit.
Make-Ahead Tip: To make several hours in advance, prepare the salad as
directed except for adding the salad greens. Cover and refrigerate it.
Just before serving, add the salad greens and mix well.
Recipe Variation: To make Chicken or Turkey Fruit Salad, add 2 cups of
chopped cooked chicken or turkey to the fruit and pasta mixture.
Servings: 8
Serving size (3/4 cup)
According to the magazine: Per Serving: 170 Cal (60 calories from fat),
7g Fat (1g sat fat), 3g Pro, 24g Carb, 5mg Chol, 115mg Sod, 10g Sugars,
2g Fiber, Vitamin 6%, Vitamin C 40%, Calcium 0%, Iron 6%
Dietary Exchanges: 1 Starch, 1/2 Fruit, 1-1/2 Fat OR 1-1/2
Carbohydrate, 1-1/2 Fat
Weight Watcher Points: 4
CHERRY COLA SALAD
~Shared by Maggie, TX
WW Recipe
WW points; Serves 9 = 1 point
1-can lite cherry pie filling
1-1/2 cups water
1-cup Diet Coke
1-3 ounce packages of sugar free cherry Jell-O
Boil first three ingredients for 1 minute. Add Jell-O and stir until
dissolved. Pour into a 9X13 inch dish and chill. Cut into 9 equal
servings.
PASTA VEGETABLE SALAD
~Shared by Maggie, TX
WW Recipe
WW points: 1/2 cup = 2 points
1-bag pasta twirls (12 ounce)
1-cucumber, diced
2-tomatoes, diced
1-cup purple onion, diced
2-Tbs Canola or Olive oil
1/2-cup white vinegar
1/2 cup sugar or 12 pkgs. Splenda
1-Tbs dried parsley
2-tsp. dry mustard
1/2-tsp. kosher salt
1-tsp. pepper
1-tsp. garlic salt
Cook pasta according to package directions without salt or oil. Rinse
in cold water. Drain. In a large mixing bowl, combine cooked pasta,
cucumber, tomatoes and onion. In a small bowl, combine remaining
ingredients. Pour over pasta and toss until well coated. Refrigerate
for 4 hours before serving.
LAYERED SALAD
~Shared by Maggie, TX
WW Recipe
Layer the following ingredients into a pretty serving bowl...
1 head lettuce, chopped
1 c. celery, chopped
4 eggs, chopped
10 oz frozen peas, thawed, uncooked
1/2 c. pepper, chopped
1 c. grated cheese
1 med onion, chopped
8 slices bacon, cooked and crumpled
2 c. light mayo mixed with 4 equals
Top with 4 oz grated cheese
Weight Watchers: 1 Cup = 2 points
Tips for lowering the fat and cholesterol in this recipe... use only
the white portion of the eggs (or maybe just add 1 of the yellow
parts), use low-fat cheese, and use 1-2 pieces of bacon instead of 8
for that extra flavoring. You might try using less mayo, or even the
fat-free.
CREAMY POTATO SALAD
~Shared by Maggie, TX
WW Recipe
Ingredients
3 c. peeled, cooked and cubed red potatoes
2 tbsp. chopped green onions
1 - 2 oz. jar sliced pimento, drained
1/4 c. fat free mayo
1/4 c. plain fat free yogurt
1 tbsp. prepared mustard
1 1/2 tsp. sugar
1 1/2 tsp. white wine vingar
1/4 tsp. garlic powder
1/4 tsp. pepper (black)
Directions
Mix all ingredients. Cover, chill, enjoy!
Makes 6 servings • 1/2 c. serving = 1 pt.
SPAGHETTI SALAD
~Shared by Maggie, TX
WW Recipe
8 oz package of thin spaghetti, cooked (about 4 cups)
1 can Rotel tomatoes
1 small can sliced black olives
1 small onion, chopped
1/2 green pepper, chopped
1/2 cup fat-free Italian salad dressing
Combine all ingredients and chill.
5 servings, 4 POINTS each
GREEK SPAGHETTI WITH TOMATOES AND FETA
~Shared by Maggie, TX
WW Recipe
2 teaspoons olive oil
1 teaspoon dried oregano
1 clove garlic -- minced
3 cups diced tomato
1/2 cup green onion -- sliced
1/4 cup chopped fresh parsley -- divided
2 tablespoons lemon juice
4 cups hot cooked thin spaghetti -- (cooked w/out fat)
1 cup crumbled feta cheese -- divided
freshly ground pepper
Heat oil in a large nonstick skillet over medium-high heat. Add oregano
and garlic, and sauté 30 seconds. Add tomato, onions, 2 tablespoons
parsley, and juice; cook 2 minutes or until heated.
Combine tomato mixture, spaghetti, and 3/4 cup cheese; toss gently. Top
with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle
with pepper.
Yield: 4 servings (serving size: 1 1/4 cups)
7 WW points per serving
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
CUCUMBER CUPS WITH HORSERADISH
~Shared by Mary S., Nashville, TN
Makes: 18 Appetizers (9 Servings)
INGREDIENTS
- 2 ounces reduced-fat cream cheese (Neufchatel), at room
temperature
- 2 tablespoons light or fat-free mayonnaise
- 1 tablespoon drained prepared horseradish
- 1 large peeled cucumber (about 12 ounces), preferably
seedless
- 18 small parsley or dill sprigs
DIRECTIONS
Combine the cream cheese, mayonnaise, and horseradish; chill at least
30 minutes. Score the cucumber lengthwise with the tines of a fork. Cut
the cucumber crosswise into 1/2-inch slices, making 18. Using a melon
baller or 1/2 teaspoon measuring spoon, scoop out a small hollow on the
straight side. Do not cut all the way through.
Transfer the cream cheese mixture to a pastry bag fitted with a fluted
tip. Pipe the cheese mixture into the cucumber cups. (Use a
small spoon if a pastry bag is not available.) Garnish the tops of the
cups with parsley or dill sprigs.
Nutritional Information Per Serving (2 cucumber cups) Calories: 32,
Fat: 2 g, Cholesterol: 6 mg, Sodium: 51 mg, Carbohydrate: 2 g, Dietary
Fiber: 0 g, Sugars: 1 g, Protein: 1 g Diabetic Exchanges: 1/2 Fat
Source: The New Family Cookbook for People with Diabetes
BLACK BEAN JICAMA SALAD
~Shared by Mary S., Nashville, TN
Yield: 8 servings
Serving Size: about 1 cup
Note: Jicama, the Mexican potato, is one of my favorite vegetables. It
is a brown-skinned vegetable the size of an orange to the size of a
football. To use, you just peel the skin off and cut slices. It has a
texture like a water chestnut, is slightly sweet, and is low in
calories. It is my personal promise that this salad will disappear from
everyone's plate fast, so make a lot!
INGREDIENTS
- 3 cups cooked black beans (from scratch;
or canned, rinsed, and drained)
- 2 tomatoes, chopped
- 1 cup diced jicama
- 2 red peppers, finely chopped
- 1 cup yellow corn (off the cob or frozen)
- 3 jalapeno peppers, chopped (for a slightly
less hot taste, remove the seeds)
- 3 cloves garlic, minced
- 2 Tbsp fresh chopped cilantro
- 1 Tbsp cumin
- 1 Tbsp olive oil
- 3 Tbsp lime juice
- 1 Tbsp red wine vinegar
- Salt and pepper to taste
DIRECTIONS
1. In a large salad bowl, combine all the ingredients. Cover and
refrigerate for at least 2 hours.
Nutritional Information Per Serving:
Calories: 146; Calories From Fat: 20; Fat: 2 grams;
Carbohydrates: 27 grams; Protein: 7 grams; Sodium: 90 mg;
Cholesterol: 0 mg; Fiber: 8 grams; Sugars: 5 grams;
Exchanges: 1-1/2 Starch; 1 Vegetable
Source: The Diabetes Food and Nutrition Bible
PASTA LIGHT SALAD
~Shared by Mary S., Nashville, TN
Servings: 12 (1 Serving = approx. 2/3 cup)
INGREDIENTS
- 1- 8 oz. package Rotini pasta, cooked and cooled
- 1-1/4 cup reduced calorie Italian dressing with cheese
- 1 cup celery, finely chopped
- 1 large jar chopped artichoke hearts (packed in water or brine)
- 1/2 English cucumber, peeled, seeded, chopped
- 1/2 golden bell pepper, chopped
- 1/2 cup sliced black olives (approx. 12)
- 1/4 cup shredded fresh Parmesan cheese (optional)
DIRECTIONS
In large salad bowl, combine pasta, dressing, celery, and artichoke
hearts. Refrigerate 1-2 hours. Just before serving, add remaining
ingredients and mix together well.
Nutritional Information Per Serving:
Calories: 123; Fat: 4 grams; Carbohydrates: 18 grams;
Protein: 4 grams; Sodium: 297 mg; Cholesterol: 3 mg
Exchanges: 1 Starch; 1 Fat
Source: Eating Well Through Cancer
TEN LAYERED SALAD
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 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)
- 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
DIRECTIONS
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: 3.3 g,
Carbohydrate: 14.8 g, Fat: 0.4 g, Cholesterol: 0 mg, Sodium: 380 mg
Diabetic Exchanges: 1-1/2 Vegetable
Source: 1,001 Delicious Recipes for People with Diabetes
HEALTHY COLESLAW
~Shared by Mary S., Nashville, TN
Yield: 8 servings
Serving Size: 1/2 cup
Note: Most people don't realize that cabbage is a very
nutritious food. Making coleslaw is probably the easiest
way to get its cancer-fighting properties.
INGREDIENTS
Dressing:
- 1 cup non-fat plain yogurt
- 1/4 cup apple cider vinegar
- 1 tbsp honey
Slaw:
- 1 lb (1 small head) green cabbage, shredded
- 1/2 cup shredded carrot
- 1 tbsp poppy seeds
- 1/4 cup raisins or currants
DIRECTIONS
In a large bowl, combine the dressing ingredients. Add the cabbage,
carrots, poppy seeds, and raisins. Mix well until the dressing
completely coats the cabbage.
Nutritional Information Per Serving:
Calories: 58; Calories From Fat: 6; Fat: 1 gram;
Carbohydrates: 12 grams; Protein: 3 grams; Sodium: 36 mg;
Cholesterol: 1 mg; Fiber: 2 grams; Sugars: 9 grams
Exchanges: 1 Carbohydrate
Source: The Diabetes Food and Nutrition Bible
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
BROCCOLINI AND SUGAR SNAP PEA SALAD
~Shared by Luanne, FL
This is really good and so easy to do.
Servings - Makes 2 servings
Ingredients:
6 ounces (about 10 stalks) Broccolini, ends trimmed and cut in half
4 ounces (about 1/2 bag) sugar snap peas
1/2 cup (1 small) red bell pepper, julienne cut
1 cup baby spinach leaves, washed and ready to use
1/4 cup (about 3) green onions, slivered
Vinaigrette:
2 teaspoons olive oil
1 tablespoon non-seasoned rice wine vinegar
1 tablespoon Balsamic vinegar
1 tablespoon Dijon mustard
Salt and pepper
Directions:
*Blanch broccolini and sugar snap peas. Set aside in bowl. Whisk
vinaigrette ingredients together in separate bowl.
Add julienne cut red bell pepper, spinach and slivered green onions to
baby broccoli and sugar snap peas. Toss with vinaigrette. Salt and
pepper to taste.
PASTA SALAD WITH BROCCOLI
~Shared by Mary S., Nashville, TN
Prepare the pasta for this dish ahead so it will have time to chill.
2 tbsp plain lowfat yogurt
1 tbsp plus 1 tsp reduced-calorie mayonnaise
1 tbsp pickle relish
2 tsp red wine vinegar
1 tsp chopped shallot or onion
1 cup cooked shell macaroni, chilled
1/2 cup broccoli florets, blanched
2 ounces rinsed drained canned chick-peas
1/4 cup each tomato and red or green bell pepper
Using a wire whisk, in medium mixing bowl blend together first 5
ingredients; add remaining ingredients and toss to coat. Cover and
refrigerate until ready to serve.
Serves 2
APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD
~Shared by Barb, Chula Vista, CA
Applebee's original Blackened Chicken Salad quickly became a favorite,
encouraging this popular full-service chain to create a low-fat version
of the delish dish. While most of the fat in the original comes from
the tasty honey mustard dressing, this version creates a dressing that
tastes just as good, yet has not a single gram of fat. Combine that
with fresh lettuce, shredded carrot, a little egg white, non-fat
shredded cheese, and a delicious Cajun spice blend which generously
coats chicken seared in light butter then grilled, and you have a
majorly munchable salad which is incredibly easy on the waistline. Who
says you need gobs of fat to create a tasty meal?
Dressing
1/4 cup fat free mayonnaise
1/4 cup Grey Poupon Dijon mustard
1/4 cup honey
1 tablespoon prepared mustard
1 tablespoon white vinegar
1/8 teaspoon paprika
Chicken Marinade
1 cup water
3 tablespoons lime juice
2 tablespoons soy sauce
1/2 tablespoon Worcestershire
Cajun Spice Blend
1/2 tablespoon salt
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2 boneless, skinless chicken breast halves
2 tablespoons light butter
Salad
8 cups chopped iceberg lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup fat free shredded mozzarella cheese
1/2 cup fat free shredded cheddar cheese
1 large tomato, diced
1 hardboiled egg white, diced
1. Make dressing by combining ingredients in a small bowl. Mix well by
hand. Store in a covered container in the refrigerator until salad is
ready.
2. Combine water, lime juice, soy sauce, and Worcestershire in a medium
bowl, and stir. Add the chicken breasts to the marinade, cover bowl and
keep in refrigerator for several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron
skillet, if you’ve got it) over medium/high heat. Also, preheat your
barbecue grill to medium/high heat.
4. Combine the spices for the Cajun spice blend in a small bowl.
Sprinkle a teaspoon of the spice blend over one side of each of the
chicken breasts. Cover the entire surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for
2-3 minutes on the side with the spices. While first side cooks,
sprinkle another teaspoon of spice over the top of each chicken breast,
coating that side as you did the other. Flip the chicken over, and sear
for another 2-3 minutes. The surface of the chicken will be coated with
a charred, black layer of flavor. This is exactly what you are shooting
for.
6. Finish the chicken off on your barbecue grill. Grill each breast on
both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce
into two large bowls. Toss in the red cabbage and carrots. Mix the
cheeses together, then top the salad with the cheeses and hardboiled
egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in 1/2-inch-thick
slices. Spread the chicken over the top of the salad and serve
immediately with dressing on the side.
Serves 2 as an entree.
HOT MUSHROOM AND PINE NUT SALAD
~Shared by Mary S., Nashville, TN
1 head Boston,leaf or bib lettuce
1 red onion thinly sliced
10 - 15 mushrooms
3 Tbsp. pine nuts
1 clove garlic
pepper to taste
2 Tbsp. Olive Oil
1 1/2 tsp. raspberry vinegar
In a skillet heat the oil, saute the onion , mushrooms, and pine
nuts. Be careful not to burn. Take off the stove. Sprinkle
with pepper and add the vinegar. Toss the cooked ingredients light with
the washed lettuce. Serve with a nice wine and some warm crusty French
bread.
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!
| |
|
APPLE SPINACH SALAD
2 cups baby spinach leaves
1 medium apple, thinly sliced
2 Tbsp chopped celery
2 Tbsp toasted pecans, chopped
2 Tbsp Honey Dijon Dressing
Toss ingredients with dressing in a large bowl.
MEXICAN SALAD WITH CREAMY AVOCADO DRESSING
This recipe is adapted from Dice With Spice and was posted in one of my
favorite food blogs.
For the dressing:
1 large avocado
1 Tablespoon + 2 teaspoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon hot sauce
1/4 extra virgin olive oil
2 garlic cloves
3/4 teaspoon salt
Combine all ingredients in a food processor or blender and process
until smooth and creamy. Taste and adjust
seasonings. Cover and refrigerate. Toss salad with
dressing right before serving.
For the salad:
1-1/2 to 2 heads romaine lettuce, chopped
2-3 large tomatoes or 6-7 small tomatoes
2 cups corn chips, crushed into pieces
1/2 cup cheddar cheese, shredded
15 ounce can pinto or black beans, drained and rinsed
5 green onions, chopped
Combine all ingredients in a big serving bowl and toss well with
dressing. Serve immediately.
This salad also has a million possibilities. You could add
jalopenos, black olives or more hot sauce. Whatever you like
just make it your own and enjoy!
Source: Noble
Pig
HERB SALAD WITH CREAMY LEMON DRESSING
Start to Finish: 20 minutes
Ingredients
Finely shredded peel and juice from 2 medium lemons
3 cloves garlic, minced
2 tsp Dijon-style mustard
1/2 cup olive oil
1/2 cup sour cream
2 to 3 medium heads butterhead lettuce, torn, or 6 to 8 cups
mixed baby salad greens
1-1/2 cups assorted fresh herbs, such as chives, basil,
parley, or mint, torn
12 to 16 radishes, thinly sliced
Directions
1. For dressing, in bowl combine lemon peel and juice, garlic, mustard,
and 1/4 teaspoon each salt and pepper. Slowly whisk in oil until
thickened. Whisk in sour cream.
2. Toss together lettuce and herbs; transfer to serving platter. Top
with sliced radishes; pass dressing. Makes 6 to 8 servings.
Source: Better Homes & Gardens Magazine
OLYMPIC SPINACH SALAD
Prep time: 15 mins
Cook time: 5 mins
Yield: 2 servings
splash vegetable oil
1/2 cup sliced red onion
1 tablespoon fresh lemon juice
pinch sugar
1/4 teaspoon finely chopped garlic
1 tablespoon extra virgin olive oil
2 cups loosely packed spinach
salt to taste
freshly ground black pepper
1/2 cup sliced, roasted red pepper
1/2 cup sliced cherry tomatoes
2 tablespoons pitted, sliced Greek olives, such as Kalamata
2 tablespoons crumbled goat cheese
1 piece pita bread, warmed and cut into wedges
1. Heat the vegetable oil in a small skillet over medium heat. Add the
red onion and cook until the onion is soft, about 5 minutes. Set aside.
2. To make the dressing, whisk the lemon juice, sugar, garlic and olive
oil together in a small bowl.
3. In a large salad bowl, toss the spinach with the dressing, salt and
pepper. Arrange the onion, red pepper, cherry tomatoes, olives and goat
cheese on top of the dressed spinach.
4. Serve the salad with warm pita wedges.
Serving Size: 1 salad with 1 tablespoon dressing
Number of Servings: 2
Per Serving
Calories 287
Carbohydrate 37 g
Fat 12 g
Fiber 5 g
Protein 12 g
Saturated Fat 3 g
Sodium 476 mg
TEQUILA-LIME CHICKEN SALAD
Makes 4 to 6 servings
½ cup tequila
½ cup fresh lime juice
¼ cup fresh orange juice
1 (1.12-ounce) packaged fajita seasoning mix
1 jalapeno, seeded and minced
1 clove garlic, minced
1 teaspoon salt
1 (1.25-pound) packaged boneless, skinless chicken breasts, cut in half
horizontally
2 (5-ounce) packages mixed baby greens
1 (15.5-ounce) can black beans, drained and rinsed
½ cup chopped green onion
Honey-Lime Dressing (recipe follows)
Baked Tortilla Strips (recipe follows)
1 avocado, peeled, pitted, and chopped
In a small bowl, whisk together tequila, lime juice, orange juice,
fajita seasoning mix, jalapeno, garlic, and salt.
In a large shallow dish or a lathe zip-top resealable plastic bag,
combine chicken and tequila mixture. Cover, or seal bag, and
refrigerate for at least 4 hours, or up to 8 hours. Remove chicken from
marinade, discarding marinade.
Preheat grill to medium-high heat (350-400).
Grill chicken, covered with grill lid, for 3 to 4 minutes per side, or
until chicken is no longer pink inside. Let chicken cool slightly, and
cut into thin strips.
In a large bowl, combine baby greens, beans, onion, and sliced chicken.
Add desired amount of Honey-Lime Dressing, tossing gently to coat.
Divide Baked Tortilla Strips evenly among serving plates. Top each with
salad mixture, and sprinkle evenly with chopped avocado. Serve
immediately.
Honey-Lime Dressing
Makes about 1 cup
½ cup light olive oil
½ cup fresh lime juice
2 tablespoons honey
¾ teaspoon salt
½ teaspoon garlic powder
In a small bowl, whisk together olive oil, lime juice, honey, salt, and
garlic powder. Cover and chill.
Note: Dressing can be stored in refrigerator for up to one week. Whisk
before serving.
Baked Tortilla Strips
Makes 4 to 6 servings
1 (10-inch) spinach flavored tortilla, cut into 2x1/2-inch strips
1 (10 inch) sun-dried tomato-flavored flour tortilla cut into
2x1/2-inch strips
Preheat oven to 400F. Spray a rimmed baking sheet with nonstick cooking
spray.
Arrange tortilla strips in an even layer over prepared baking sheet.
Spray tortilla strips lightly with nonstick cooking spray. Bake for 4
to 5 minutes, or until browned and crisp. Cool completely.
Source: Cooking with Paula Deen
HONEY FRUIT SALAD
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) pineapple chunks, drained
1 cup green grapes
1 cup halved fresh strawberries
1 medium firm banana, sliced
3 tablespoons honey
2 teaspoons lime juice
¼ teaspoon grated lime peel
¼ teaspoon vanilla extract
¼ teaspoon poppy seeds
Fresh mint, optional
In a large bowl, combine fruit. In a small bowl, combine the honey,
lime juice, peel and vanilla. Pour over fruit; gently toss to coat.
Sprinkle with poppy seeds. Garnish with mint, if desired.
Yield: 4 servings
Source: Taste of Home
BLACK-EYED PEA AND SEAFOOD SALAD
Unlike the canned version, fresh black-eyed peas are crunchy and packed
with flavor. You can also substitute crowder, purple-hull, or pink-eye
peas, or any other small, beanlike peas.
3 bacon slices
3/4 cup finely chopped celery
1/3 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
1/3 cup finely chopped green onions
1/2 cup orange juice
1/2 cup fresh lime juice
1/4 teaspoon dry mustard
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
2 cups fresh or frozen black-eyed peas, cooked
1/2 cup chopped tomato
2 tablespoons chopped pickled pepperoncini peppers
1 1/2 teaspoons Spicy Seasoning
1 pound medium deveined peeled shrimp
1/2 pound sea scallops
1 teaspoon vegetable oil
8 cups thinly sliced mustard greens or romaine lettuce
Cook bacon in a large nonstick skillet over medium-high heat until
crisp. Remove bacon from skillet; crumble and set aside. Add celery,
bell peppers, and onions to bacon fat in skillet, and sauté 1 minute;
set aside.
Combine orange juice, lime juice, mustard, red pepper, and garlic in a
large bowl; stir well. Add celery mixture, peas, tomato, and pickled
peppers; toss well. Cover and chill.
Sprinkle Spicy Seasoning over the shrimp and scallops. Heat oil in
skillet over high heat. Add seafood, and sauté 3 minutes. Spoon seafood
into a bowl; cover and chill.
Place 2 cups greens in each of 4 salad bowls, and top with 1 cup pea
mixture. Arrange one-fourth of seafood over each salad, and sprinkle
each with 1 1/2 teaspoons bacon.
Yield: 4 servings
CALORIES 333 (19% from fat); FAT 7.1g (satfat 1.7g, monofat 1.8g,
polyfat 2.5g); PROTEIN 38.2g; CARBOHYDRATE 31.1g; FIBER 3.3g;
CHOLESTEROL 154mg; IRON 5.1mg; SODIUM 733mg; CALCIUM 171mg
| |
|
| A to Z Readers' Family-Owned Business Guide |
|
GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
| |
|
|
