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 I remember the day as clearly as if it was yesterday. I was attending a week-long instructor course. The head of the law enforcement academy stuck his head in the door of our classroom and asked for the instructors to turn on the television. We watched a recent replay of a news story. We saw the first plane hit one of the World Trade Center towers. Immediately followed the second plane. We were in shock. Our course load was time sensitive, so we continued with classes. During breaks, every person was glued to the television screen. When the class ended for the day, I rushed to a phone to call my children to tell them I loved them. I cried all the way home. That was four years ago today. As with the assasination of President John F. Kennedy, most Americans remember what they were doing the exact moment they heard of the terrorist attacks on the United States of America. I ask that you remember that day. Feel again the anguish, and the immense pride, as our President addressed the terrorists. We are more than Americans here; we are citizens of the world. It goes beyond 9-11; the aftermath of Hurricane Katrina is a world tragedy. Lay your political sarcasm aside and join together to provide for our fellow citizens. Point fingers, lay blame if you must, but only after we bury the dead and repair the damage. Be a responsible citizen of the world. Keep those prayers going for the victims of Katrina. If you are blessed, share a few dollars with them through a cash donation to the American Red Cross. You can donate on-line right here. If you think your donation is not needed, visit this website. It should give you some idea of what the Gulf Coast is facing.  Today is the final installment of our monthly theme topic: Sensational Salads. This has been one of the best themes, not only in quantity, but in the quality of recipes. Our current theme of Bed & Breakfast Inn Recipes is slowly taking shape. It would be great to hear from you with your own B & B recipes. Sharing is fun and what makes A to Z Recipes a welcome sight for hungry eyes several days each week. Your participation keeps it interesting. Check out the Monthly Theme section for a handy link and information about sharing your recipes. Thanks! Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! From Weakness to Strength Shared by Barbara, Chula Vista, CA When you admit to yourself that you have a particular weakness, you've taken an important step in getting beyond it. For once you see the weakness clearly, you will come up with many ways to work on it. When you've discovered a weakness, you've identified a pathway to strength. Working to get just a single weakness out of the way can add increased power and effectiveness to everything you do. For every weakness that you have, there is a strength with which you can replace it. From every weakness, there is something of value to be learned. Weakness is nothing to be ashamed of. Rather, it is something to be worked on. What if the very same factors that now work against you could be changed into forces that propel you forward? By having the courage to face your own weaknesses, you can make that happen. See your weaknesses for what they are. And you'll see that they are filled with opportunity.
Help make us NUMBER ONE ! Salad Tips Salads do more than make meals attractive. They also make our meals more nutritious. Many salads use mostly fruits and vegetables. The fruits and vegetables used in salads are good sources of vitamins and minerals. Leafy greens and dark yellow vegetables are good sources of vitamin A. Other vegetables add vitamin C, folate, iron, and magnesium. As an added bonus, they are low in fat and also give us fiber. Many fruits used in salads are the best sources of vitamin C. Some fruits, the dark yellow ones also give us vitamin A. Fruits are also low in fat and sodium. Fruits and vegetables are almost fat free. Some of the other ingredients used can be very high in fat. Most vegetables have only about 25 calories per half-cup serving. But many salad dressings can add up to 100 calories per tablespoon. Low fat salad dressings are used more often now. These salad dressings add only about 15 calories per tablespoon. Preparing Salads -Cut foods into bite-size pieces. -Wash greens before storing. Remove the core. Hold the head, core side up, under running water. Drain well on paper towels. Wrap loosely in plastic wrap or plastic bag. Refrigerate. -Tear greens into bite-size pieces. -Never cut with a knife, this will cause a brown color on the leaves. -Toss salad ingredients. Don’t over stir. -Don’t use too much dressing. Dressings are used to moisten and season foods. Too much dressing takes away from the flavor of the fruits and vegetables. It also adds additional calories and fat. -Don’t over-cook vegetables for salads. -Dip sliced apples, pears, and bananas in lemon juice to keep them from turning dark. Food Safety Food safety is always important. Be sure to keep everything clean. Wash hands before you start preparing the salad. Wash hands when needed during the preparation. Make sure that the kitchen counter is clean. Use only clean spoons and bowls. Some salad green mixtures come already cleaned and packaged. These greens still need to be rinsed under clean running water. Salads need to be kept cold. Remember for cookouts or picnics to keep the salad cold on ice or in a cooler. Return leftovers to the cooler or throw out if left out too long. They should be at room temperature for no more than two hours. If the outside temperature is above 90°F, they should be left out for no more than one hour. Low-Calorie Salad Dressing 1 cup cottage cheese 1/4 cup buttermilk 1/4 teaspoon garlic salt 1 Tablespoon dried parsley Dash of pepper 2 teaspoons lemon juice or vinegar Put all ingredients in blender and blend until smooth. May need to add more buttermilk to thin. This dressing contains only 12 calories per tablespoon. Add your favorite herbs or spices for more flavor. Source: Barbara Farner, Extension Educator Nutrition and Wellness, University of Illinois Extension. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Bed & Breakfast Inn Recipes Here's the scoop on the current theme: This theme topic is right up my alley. I adore breakfast and brunch food. I own several cookbooks on the topic, and have tried many recipes from each book. So, what's your specialty of the house when friends stay the weekend? Or when that rare occasion presents itself and your whole family is together on a Saturday morning? One of my favorite brunch ideas is the breakfast casserole prepared the night before, with fresh eggs, cheese, meats, vegetables, and croutons. Toss that baby in the oven while the coffee is brewing, and you have the makings of a delightful meal, in the comfort of your own home. Share those B & B Inn recipes with us this month. Everyone will be so glad you did. 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: B & B Inn Recipes A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday 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 are: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are 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. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for B & B Inn Recipes has a deadline of September 30, 2005, and will be posted on October 2, 2005. Please use this email link to submit a recipe for theme recipes: B & B Inn Recipes As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Shop Better Homes and Gardens 50% Off Show your support by voting for this ezine. 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 send your request using this link. Tell us some basic information: Your Name Where you live Your birthdate You may include anything else you would like to share such as: How long you have been with A to Z Recipes Something about your job and family Your hobbies Any special recipe requests This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  Just Think About It Shared by Don G., GA The most unfair thing about life is the way it ends. I mean, life is tough. It takes up a lot of your time. And then you die. What's that? A bonus? I think the life-cycle is all backwards. You should die first and get it all over with. Then you live in an old age home. You get kicked out when you're too young. You get a gold watch. You go to work. You work forty years until you're young enough to enjoy your retirement. You do drugs, alcohol and party. You get ready for high school. You go to grade school and become a kid. You play. You have no responsibilities. You become a little baby & go back into the womb. Good Advice Shared by Luanne, FL * Accept that some days you're the pigeon, and some days you're the statue. * Always read stuff that will make you look good if you die in the middle of it. * Drive carefully. It's not only cars that can be recalled by their maker. * If you can't be kind, at least have the decency to be vague. * If you lend someone $20 and never see that person again, it was probably worth it. * It may be that your sole purpose in life is simply to serve as a warning to others. * Never buy a car you can't push. * Never put both feet in your mouth at the same time, because then you won't have a leg to stand on. * Since it's the early worm that gets eaten by the bird, sleep late * The second mouse gets the cheese. * When everything's coming your way, you're in the wrong lane. * Birthdays are good for you. The more you have, the longer you live. * Some mistakes are too much fun to only make once. * A truly happy person is one who can enjoy the scenery on a detour
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! LAMB AND FETA SALAD WITH FRESH BASIL DRESSING ~Submitted by Robyn, Auckland, NZ Serves 8 This is the meat and salad course all in one. 1kg lamb fillets or lamb loins, boneless leg steaks, or leg of lamb, boned and cut into bite-sized pieces 1-2 tablespoons olive oil 3 cups (approx. 250g) sliced button mushrooms 2 red peppers, seeded and sliced into strips 2 punnets (approx. 500g) cherry tomatoes 4-6 medium zucchini, sliced approx. 150g feta cheese, cut into cubes 2 cups pitted black olives ½ cup chopped chives or the green stems of spring onions DRESSING 1/2 cup olive oil 2 tablespoons white wine vinegar 2 cloves garlic, crushed (1 teaspoon) 2 tablespoons chopped fresh basil 2 tablespoons chopped parsley lots of salt and freshly ground black pepper, to taste (but remember the feta can be quite salty) Heat the oil in a large pan over high heat (or on the barbecue), and stir-fry the lamb until seared and brown, 3-4 minutes. Remove and cool. Mix the dressing ingredients in a blender or screw-top jar. In a large bowl or plastic picnic container, mix the lamb and salad ingredients together, pour over the dressing and toss to mix well. Check seasonings and serve immediately or chill for 2-3 hours to allow the flavours to develop. PARMESAN BASKETS OF ROAST PEAR, BLUE CHEESE AND TOASTED-WALNUT SALAD ~Submitted by Robyn, Auckland, NZ The baskets will keep for 2-3 days in an airtight container. If they go soft give them a few minutes (placed over the original mould to keep their shape) in a medium oven (180ºC) to crisp up. fresh parmesan, shaved or grated (not the processed powdery variety); allow ½ a cup per basket firm green pears; allow ½ pear per serving lettuce and a selection of salad leaves soft blue cheese, e.g. Blue Castello or blue brie 3-4 toasted walnuts per serving; about 50g for 4 servings croutons and crisp bacon (optional) 1 tablespoon vinaigrette dressing per serving (with perhaps a dash of Cointreau or Grand Marnier in the dressing) To make the parmesan baskets, line an oven tray with baking paper or a Teflon sheet. Sprinkle the parmesan in rounds about the size of a bread and butter plate. Bake at 160ºC for around 10 minutes. Remove from the oven and mould into shape over an upturned bowl, or a cup without a handle, leave until cool. Peel and core the pears, drizzle with olive oil and roast in a hot oven (200ºC) for 20-25 minutes until golden and soft. Place the parmesan baskets on serving plates and fill with a selection of lettuce and salad leaves. Slice the pears and the blue cheese and divide among the baskets. Add the walnuts, croutons and bacon if desired, and sprinkle with dressing. Serve immediately. APPLE, CELERY AND WALNUT SALAD ~Submitted by Robyn, Auckland, NZ 4 servings 1 red-skinned apple 1 stalk celery 2 tablespoons mayonnaise lettuce cups 1 tablespoon walnuts, chopped Polish the apple and dice it into about 1 centimetre squares. Dice the celery so that it is of similar size. Toss in just enough mayonnaise to coat, and chill until serving time. Place mixture neatly in lettuce cups, sprinkle with chopped walnuts, and serve with extra mayonnaise. Note: Chopped dessert dates make an interesting addition to this salad. (Chop dates with wet kitchen scissors.) ASPARAGUS SALAD ~Submitted by Robyn, Auckland, NZ 4 servings 16-20 spears of asparagus (canned or freshly cooked) 1 tablespoon vinegar 1 tablespoon lemon juice ½ teaspoon salt ¼ teaspoon mustard ¼ cup corn oil 2 tablespoons fresh or cultured sour cream 1 tablespoon chopped parsley or chives 1 hardboiled egg, chopped or ½ red pepper, sliced Drain the asparagus, but do not let it dry out. In a medium-sized bowl mix the vinegar, lemon juice, salt and mustard. Using a fork, whisk or rotary beater, beat the mixture while adding the oil slowly. Continue beating while adding the cream. Chop the parsley or chives very finely and stir in to the dressing. Arrange the asparagus on a platter or on individual small plates with the heads pointing in same direction. Spoon the dressing over the asparagus, and garnish with chopped hardboiled egg, or strips of red pepper. SPINACH SALAD ~Submitted by Vicki, Sarasota, FL Wash spinach thoroughly. Dry. Chill. Just before serving, break into bite size servings. Place in salad bowl. Add: 1 cup sliced fresh mushrooms 1/2 thinly slice red onion, in rings 1/2 sm. Pkg. Slivered almonds, toasted 1 can sliced water chestnuts 1/2 can real bacon bits 1 1/2 cups fresh bean sprouts 1 cup drained mandarin oranges Toss with this dressing and serve. Dressing: 1/2 cup olive oil 3/4 c. cider vinegar 2/3 cup sugar 1 tsp. dry mustard 1/2 cup ketchup 1 tsp. salt 1 tsp. onion salt freshly ground pepper Shake well. Note: I use Sweet and Low instead of sugar, about 5 packets, as my husband is diabetic. I use this dressing for most salads, and it is the most requested by my hubby.... he calls it Susie's Dressing, because a great friend, Susie Fast, shared this recipe with me!! It is always in my kitchen!!!!! ARUGULA SALAD WITH MANCHEGO CHEESE AND WALNUTS ~Submitted by Cheryl, Chicago, IL The crisp peppery flavor of arugula combines extra nicely with toasted walnuts and this mild Spanish sheep's milk cheese. A great beginning to a meal of grilled or roasted chicken and vegetables. 1/4 cup coarsely chopped walnuts, oven toasted 3 TB walnut oil 3 TB extra virgin olive oil 11/2 – 2 TB Champagne vinegar salt and pepper to taste 8 cups arugula, stems removed 1/4 cup aged manchego cheese, shaved into strips thinly sliced red onion (optional) Toast walnuts under broiler until golden and crisp; watch carefully to keep them from burning. Mix together 3 tablespoons walnut oil and 3 tablespoons olive oil with 11/2 to 2 tablespoons vinegar. Add salt and pepper to taste. Arrange arugula, walnuts (best when still warm), cheese and onions on serving plates; drizzle with vinaigrette. Serve with a crispy French baguette. Nutrition Info Per Serving (47g-wt.): 140 calories (130 from fat), 14g total fat, 2g saturated fat, less than 1g dietary fiber, 2g protein, 2g carbohydrate, 5mg cholesterol, 200mg sodium Cheryl's Note: I have substituted shaved parmesan and added dried cherries. Sweet Onion-Orange Vinaigrette 3 tablespoons orange juice 1/8 minced sweet onion 2 TB white wine or champagne vinegar 2 tsp Dijon mustard 2 tsp honey 1/3 cup canola oil In a bowl, whisk together the orange juice, sweet onions, vinegar, mustard and honey. Gradually whisk in oil until well blended. COOPERATION SALAD ~Submitted by Rita K., Niceville, FL This is a salad recipe that I found in a newspaper many years ago and is a favorite of my church women’s group. We all contribute to the ingredient list and bring our own favorite salad dressing instead of making the recipe included at the end. Someone brings the bread and another a great dessert and we have a great salad meal and wonderful fellowship. 1. 1 plastic bag (1/2 gal size) iceberg lettuce, broken up 2. 2 cucumbers, sliced and 4 medium tomatoes, chopped 3. 2 whole skinless, boneless chicken breasts, cooked and cut into strips 4. 1 lb. mushrooms, sliced 5. ½ lb. Swiss cheese, shredded 6. 1- 8 ½ oz. can artichoke hearts, cut up 7. 1 plastic bag (1/2 gal size) Romaine lettuce broken up 8. 2 cucumbers, sliced and 4 medium tomatoes, chopped 9. ½ lb Cheddar cheese, shredded 10. ½ lb. cooked ham, shredded or cut up 11. 1 15 oz. can garbanzo beans, chilled and drained 12. 1 dozen eggs, hard cooked, sliced 13. 1 plastic bag (1/2 gal size) fresh spinach, broken up 14. 4 green bell peppers, cut into strips 15. ½ lb. cooked ham, shredded or cut up 16. 1-8 ½ oz. can artichoke hearts, cut up 17. 2 whole skinless, boneless chicken breasts, cooked and cut into strips 18. 1-5 ½ - 7 oz. box croutons and 2-3 cups celery, diced 19. 1 plastic bag (1/2 gal size) red leaf lettuce, broken up 20. 1 lb. mushrooms, sliced 21. 2 cucumbers sliced and 4 medium tomatoes, chopped 22. ½ c. Swiss cheese shredded 23. 1-7 ½ oz jar shelled toasted sunflower seeds 24. 1-8 ½ oz. can artichoke hearts, cut up 25. 1 lb. butter or margarine for bread 26. Bread (hostess to supply) 27. 1 recipe salad dressing for every 6 people, made by combining: 2 T. tarragon vinegar 1 ½ tsp. hot red pepper sauce ½ cup vegetable oil (Tabasco) 2 T. sugar ½ tsp. salt Each guest who RSVP’s is assigned a number, in order given, and asked to bring that number’s item or items. Hostess supplies salad dressing, bread and butter, if desired and beverages. Toss salad ingredients and dressing together and serve. Yield 6-24 servings, depending where on the list you stop. Having a party for a larger crowd? Just go back to the top of the list and start again. SALSA SALAD ~Submitted by Shirley, WA State 1 can whole corn, drained 1 can sliced black olives, drained 1 can black beans, drained and rinsed 1 red onion, diced in 1/2 in. pieces 1 red pepper and 1 green pepper [bell type] chopped in 1/2 pieces cilantro to taste or flat leaf parsley chopped. 2 -3 plum tomatoes, deseeded and chopped Mix together in bowl. Add good Italian dressing or make a simple vinaigrette. Serve in a bowl lined with lettuce leaves. MY PEA SALAD ~Submitted by Shirley, WA State 1/2 lbs. lean bacon or ends and pieces sliced. 6 green onions, sliced 1 c. sliced celery 12 oz. sharp cheddar cheese, cut in 1/2 in. cubes 1 c. cashews , whole or halves 1 lb. bag of frozen peas Miracle Whip or mayonnaise Slice the bacon into 1/2 in. pieces and brown till crisp. Drain. Place in bowl with the chopped onions, celery, cheese cubes and the frozen peas. Add the dressing of your choice and just before serving the salad, stir in the nuts. AMERICAN-CHINESE SALAD ~Submitted by Shirley, WA State 1 C. cooked 1/2 " diced chicken (Yours or deli will work) 3/4 c. chopped green onions 1/2 c. chopped cilantro or parsley 1/2 c. chopped water chestnuts 1 carrot grated fine 5 c. shredded Napa Cabbage 1 pkg of DRY top ramen noodles with spice pack 2 Tbl. toasted sesame seeds 1/2 c. seasoned rice vinegar 1 Tbl. olive oil Mix the spice pack, vinegar, and oil. Set aside. Combine the rest of the ingredients and pour on dressing. Stir and let set 1/2 hour. Serve. BIBLE STUDY SALAD ~Submitted by Shirley, WA State In large bowl, tear romaine and red leave lettuce. Add: sliced red onions 1/4 to 1/2 c. cashews 1 small can drained mandarin oranges 1/4 to 1/2 c. Swiss or mozzarella cheese, grated coarsely Mix and serve with the following dressing. Poppy Seed Dressing 1 slice of red onion or 1 nice whole green onion 1 c. virgin olive oil 1/3 c. cider vinegar 3/4 c. sugar or Splenda 1 tsp. yellow or Dijon mustard 2 tsp. poppy seeds. Put ingredients in the blender and process till blended. The red onion will make it pink and the green onion will make it green. Serve with salad in a small pitcher. This is Yummy! FROG EYED SALAD ~Submitted by Lou, FL One of my very favorites for summer !! Ingredients 1 cup enriched DuVinci Acini Di Pepe Pasta (cooked and blanched) 1/2 cup Sugar 1/4 tsp. Salt 1 Tbs. Flour 2 Eggs 1 cup Pineapple juice (use juice from drained pineapple) Topping 1 can Can of crushed pineapple (12 oz.) 1 can Pineapple Tidbits, drained 1 can Mandarin oranges, drained 1 can Mandarin oranges, with juice 1 8-oz Cool Whip (Lite) 1/2 bag Miniature Marshmallows (10.5 oz. size) (You may use any combination of fruit you like--Fruit Cocktail works great also. Just be sure to leave 1 can undrained.) Directions : Mix sugar, eggs, salt and flour in a saucepan until creamy. Add pineapple juice and cook until thickened. In a large bowl, pour the pudding over the pasta and let set for eight to ten hours or overnight. Add in the following ingredients and refrigerate three to four hours before serving. This will keep in the fridge at least two weeks! CUCUMBER AND ONION SALAD ~Submitted by Nancy M., NM 7 cups thinly-sliced cucumbers 1 large onion, thinly sliced and separated 1 ½ cups water 1 ½ cups sugar 1 ½ cups white vinegar ½ tsp onion salt ¾ tsp celery seed ½ tsp celery salt Layer sliced cucumbers and onion in a large bowl. Combine remaining ingredients and blend thoroughly. Pour marinade over cucumber/onions. Cover and chill at least 2 hours. SWEET 'N' SOUR TOMATO SALAD ~Submitted by Richard, Bradenton, FL INGREDIENTS: 7 tomatoes 1 small yellow onion 1/2 cup white sugar 1/2 cup distilled white vinegar 1/2 cup vegetable oil salt and pepper to taste DIRECTIONS: Thinly slice the tomatoes. Cut the onion in half through root end, then thinly slice into half-circles. In a large bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper. You may adjust the amounts of vinegar and sugar according to your taste. Serve at room temperature. Don't have the slightest idea where I got it WILTED SPINACH SALAD WITH HOT BACON DRESSING ~Submitted by Richard, Bradenton, FL Source: Midwest Living Makes 4 to 6 servings Start to Finish: 25 minutes Ingredients 8 cups torn fresh spinach (10 ounces) or 6 cups torn fresh spinach and 2 cups torn fresh sorrel 1-1/2 cups sliced fresh mushrooms 5 slices bacon, cut into 1-inch pieces 1/2 cup chopped onion, finely sliced leek or green onions 2 cloves garlic, minced 1/4 cup white vinegar 1 tablespoon sugar 1/2 teaspoon beef bouillon granules 1/4 teaspoon freshly ground black pepper 1 hard-cooked egg, chopped; Directions; 1. For salad, in a large salad bowl, combine spinach (or spinach and sorrel) and mushrooms; set aside. 2. For dressing, in a very large skillet, cook bacon over medium heat till crisp. Using a slotted spoon, remove bacon, reserving 2 tablespoons drippings in skillet (add olive oil, if necessary to measure 2 tablespoons). Drain bacon on paper towels; set aside. 3. Add onion and garlic. Cook and stir over medium-low heat till tender but not brown. Stir vinegar, sugar, bouillon granules and black pepper into the drippings. Bring to boiling; remove from heat. Add the spinach mixture. Toss mixture in the skillet for 30 to 60 seconds or till spinach just starts to wilt. 4. Transfer mixture back to salad bowl or to individual plates. Sprinkle with bacon and chopped egg. Serve immediately. Makes 4 to 6 servings. Nutritional Information; Nutritional facts per serving calories: 179, total fat: 13g, saturated fat: 5g, cholesterol: 67mg, sodium: 320mg, carbohydrate: 9g, fiber: 2g, protein: 8g, vitamin C: 31%, calcium: 8%, iron: 13% From Chris Cheilio's Restaraunt, Dearborn, MI -- Redwings Hockey Star CORN AND TOMATO PASTA SALAD ~Submitted by Richard, Bradenton, FL Source: Better Homes and Gardens Prep: 25 min. Chill: 2 hours Ingredients 1-1/2 cups bow-tie pasta 2 fresh ears of corn or 1 cup whole kernel frozen corn 1 cup shredded, cooked chicken 1 large tomato, seeded and chopped (about 3/4 cup) 1/4 cup olive oil 3 tablespoons vinegar 2 to 3 tablespoons pesto 1 tablespoon chicken broth or water 1/4 teaspoon salt 1/8 teaspoon pepper Romaine leaves 2 tablespoons finely shredded Parmesan cheese Snipped fresh basil Directions 1. Cook pasta according to package directions. Drain pasta, rinse in cold water, and drain again. Meanwhile, if using fresh corn, cut the kernels off the cobs. Cook corn, covered, in boiling water for 10 minutes or until corn is tender; drain. (If using frozen corn, cook according to package directions; drain.) Let cool slightly. 2. In a large bowl combine pasta, corn, chicken, and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, chicken broth or water, salt, and pepper. Cover and shake well. Pour over pasta mixture; toss gently to coat. Cover and chill for at least 2 hours or up to 24 hours. To serve, line a serving platter with romaine leaves. Arrange salad on romaine leaves. Sprinkle Parmesan cheese and basil over top. Makes 8 side-dish servings. Make-Ahead Tip: Prepare salad. Cover and chill for at least 2 hours or up to 24 hours. Serve as directed. Nutritional Information Nutritional facts per serving calories: 194, total fat: 12g, saturated fat: 2g, cholesterol: 28mg, sodium: 146mg, carbohydrate: 14g, fiber: 1g, protein: 9g, vitamin A: 3%, vitamin C: 9%, calcium: 2%, iron: 7% ANGEL HAIR PASTA AND CHICKEN WITH ORIENTAL DRESSING ~Submitted by Richard, Bradenton, FL Prep Time: approx. 10 Minutes. Cook Time: approx. 5 Minutes. Makes 4 servings. Printed from Allrecipes INGREDIENTS: 1 (9 ounce) package BUITONI® Angel Hair Pasta, prepared according to package directions, kept hot 1/3 cup creamy peanut butter 1/3 cup dark sesame oil 1/3 cup vegetable oil 1/4 cup orange juice 3 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon honey mustard 2 teaspoons hot chili oil 1 1/2 cups diced cooked chicken 1/3 cup sliced green onion Directions: 1 COMBINE peanut butter, sesame oil, vegetable oil, orange juice, vinegar, soy sauce, mustard and chili oil in small bowl. Mix until smooth. Season with salt and ground black pepper. 2 TOSS pasta, chicken, green onions and dressing in medium bowl. GINGER VINAIGRETTE ~Submitted by Richard, Bradenton, FL Source: Midwest Living
Help make us NUMBER ONE ! SEAFOOD SALAD MOLD 3 oz. pkg. lemon Jell-O 1/4 c. hot water 1 can tomato sauce 1 c. finely chopped celery 1/8 c. grated onion 1 c. shrimp or crab meat Dissolve Jell-O in hot water. Heat tomato sauce and add Jell-O. Add remaining ingredients; place in mold, and refrigerate until set. Release salad from mold onto a lettuce-lined plate for serving.  STEAK SALAD WITH CREAMY RANCH DRESSING ~Submitted by Richard, Bradenton, FL INGREDIENTS: Steak: 1/2 teaspoon garlic powder 1/2 teaspoon brown sugar 1/2 teaspoon ground red pepper 1/4 teaspoon salt 1/4 teaspoon black pepper 1 (1-pound) boneless sirloin steak, trimmed (about 1/2 inch thick) Cooking spray Salad: 4 (1-ounce) slices sourdough bread 1 garlic clove, halved 2 cups grape tomatoes 1 cup halved and sliced cucumber 1 cup sliced red onion 1 (16-ounce) bag classic iceberg salad mix (such as Dole's) 1/2 cup fat-free ranch dressing DIRECTIONS: Heat a nonstick grill pan over medium-high heat. Preheat broiler. To prepare steak, combine the first 5 ingredients; rub evenly over both sides of steak. Coat grill pan with cooking spray. Cook steak 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices. While steak stands, prepare salad. Place bread slices on a baking sheet. Broil 2 minutes on each side or until lightly browned. Rub cut sides of garlic halves over bread slices. Cut bread into (3/4-inch) cubes. Combine bread cubes, tomatoes, cucumber, onion, and lettuce in a large bowl. Add dressing, tossing gently to coat. Divide salad evenly among 4 plates; top with steak. Yield: 4 servings (serving size: 3 cups salad and about 3 ounces meat) CALORIES 334 (20% from fat); FAT 7.5g (sat 2.6g, mono 3.1g, poly 0.6g); PROTEIN 29.2g; CHOLESTEROL 67mg; CALCIUM 73mg; SODIUM 733mg; FIBER 4.8g; IRON 3.6mg; CARBOHYDRATE 37g Cooking Light, APRIL 2005  CHEDDAR-JALAPENO QUESADILLA SALAD WITH CILANTRO-LIME VINAIGRETTE INGREDIENTS: Vinaigrette: 1/4 cup Dijon-Lemon Vinaigrette 2 tablespoons minced fresh cilantro 1 tablespoon lime juice Quesadillas: 1 (15-ounce) can black beans 8 (6-inch) corn tortillas 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese 3 to 4 tablespoons chopped pickled jalapeño peppers Cooking spray Remaining ingredients: 6 cups chopped iceberg lettuce 2 cups chopped tomato 1 cup bottled salsa 1/2 cup chopped onion 1/4 cup low-fat sour cream DIRECTIONS: To prepare vinaigrette, combine first 3 ingredients; stir with a whisk. Set aside. To prepare the quesadillas, drain beans through a sieve over a bowl, reserving 1 tablespoon bean liquid; discard remaining liquid. Combine 1/2 cup beans and 1 tablespoon reserved bean liquid in a small bowl; mash with a fork. Reserve remaining beans. Spread bean mixture evenly over 4 tortillas. Sprinkle each with 1/4 cup cheese and about 1 tablespoon jalapeño; top with remaining tortillas. Heat a large nonstick skillet coated with cooking spray over medium heat. Cook quesadillas for 4 minutes on each side or until golden brown. Remove the quesadillas from the pan, and cut each into 4 wedges. Combine vinaigrette with lettuce, and toss well. Arrange 1 1/2 cups lettuce mixture on each of 4 plates. For each serving, spoon 3 tablespoons reserved beans over lettuce mixture, and place 1/2 cup tomato over the beans. Top each serving with 1/4 cup salsa, 2 tablespoons chopped onion, and 1 tablespoon sour cream. Serve each with 4 quesadilla wedges. Yield: 4 servings CALORIES 389 (29% from fat); FAT 12.4g (sat 4.9g, mono 4.2g, poly 1.5g); PROTEIN 20.2g; CHOLESTEROL 25mg; CALCIUM 424mg; SODIUM 985mg; FIBER 8.5g; IRON 3.9mg; CARBOHYDRATE 53.9g Cooking Light, JUNE 2001
Help make us NUMBER ONE ! MARINATED CUCUMBER SALAD 1/2 cup Italian dressing (low-calorie) 1/8 teaspoon pepper 1 medium cucumber, peeled and thinly sliced 1/4 cup radishes, thinly sliced 2 tablespoons fresh parsley, chopped Combine Italian dressing and pepper in a medium bowl; stir well. Add cucumber, onion, radishes, and parsley. Toss gently to coat. Cover and marinate in refrigerator for at least 4 hours. Servings: 5 Calories: 21 Protein: Trace g Sodium: 5 mg Fat: Trace g Carbohydrates: 4 g Exchanges: Free SUMMER FRUIT DESSERT SALAD 2 cups boiling water 1 package Jell-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin or any red flavor 1 1/2 cups cold diet ginger ale or water 1 cup sliced strawberries 1 cup green grape halves 1 cup cantaloupe chunks Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold diet ginger ale. Refrigerate about 1 1/2 hours or until thickened. Stir in fruit. Pour into 2 quart serving bowl. Refrigerate 4 hours or until firm. Store leftover dessert in refrigerator. Serves 12. Nutrition Information per serving: Calories 25, Calories From Fat 0, Total Fat 0g, Saturated Fat 0g, Jell 0mg, Sodium 40mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 5g, Protein 1g Exchanges per serving: Free Food
Help make us NUMBER ONE !  HEARTTHROB SALAD INGREDIENTS: 1 1/2 cups chopped plum tomato 2 tablespoons minced fresh parsley 1 tablespoon chopped pitted kalamata olives 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon olive oil 1/8 teaspoon salt 1/8 teaspoon black pepper 1 small garlic clove, minced 1 (14.8-ounce) jar hearts of palm 1 1/2 cups thinly sliced Bibb lettuce leaves 1 teaspoon grated fresh Parmesan cheese INSTRUCTIONS: Place first 9 ingredients in a medium bowl; toss gently to combine. Remove 3 hearts of palm from jar; reserve remaining hearts of palm for another use. Dice 1 heart of palm; add to tomato mixture. Cover and chill at least 2 hours. Cut remaining 2 hearts of palm in half lengthwise. Arrange 2 hearts of palm halves, 3/4 cup lettuce, and 3/4 cup tomato mixture on each of 2 salad plates. Top each serving with 1/2 teaspoon cheese. NUTRITIONAL INFO: Healthy Units: 1 per serving CALORIES 66 (40 percent from fat); FAT 2.9g (sat 0.4g, mono 1.5g, poly 0.5g); PROTEIN 2.8g; CARB 9.7g; FIBER 2.8g; CHOL 0mg; IRON 2mg; SODIUM 378mg; CALC 56mg Yield: 2 servings Source: Jan/Feb 2003 Cooking Light Magazine WALDORF SALAD 1 red apple, cored and chopped 1/2 cup celery, thinly sliced 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins) 1/2 cup chopped toasted walnuts 1/4 cup mayonnaise (or plain yogurt if you must) 1 Tbsp fresh lemon juice Salt Pepper Lettuce In a medium sized bowl, whisk together the mayo (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce. Serves 2. ZESTY SALMON SALAD WITH TOMATOES One 7.5-oz can salmon, drained 1 cup cherry tomatoes, halved 1/2 cup chopped red onion 2 tbs garlic ranch salad dressing 2 beefsteak tomatoes, cut into wedges Garnish: Chopped lettuce, dill, parsley and bell pepper In bowl, combine first 4 ingredients. Season mixture with salt and pepper to taste. Add tomato wedges. Toss to coat. Place over chopped lettuce on serving plate and garnish with chopped dill, chopped parsley, and chopped bell pepper. Serves 3.
Help make us NUMBER ONE !  WATERCRESS-BIBB SALAD WITH APPLES AND BLUE CHEESE INGREDIENTS: Dressing: 1 tablespoon finely chopped shallots 3 tablespoons apple juice 1 tablespoon cider vinegar 1 teaspoon vegetable oil 2 teaspoons Dijon mustard 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Salad: 7 cups torn Bibb lettuce 2 1/2 cups trimmed watercress 2 cups thinly sliced Granny Smith apple (about 1/2 pound) 1/4 cup (1 ounce) crumbled blue cheese INSTRUCTIONS: To prepare dressing, combine first 7 ingredients in a jar. Cover tightly; shake vigorously. Refrigerate at least 2 hours. To prepare salad, combine lettuce and remaining ingredients in a bowl. Add dressing; toss well. NUTRITIONAL INFO: Healthy Units: 1 per serving CALORIES 61 (35% from fat); FAT 2.4g (satfat 1g, monofat 0.2g, polyfat 0.6g); PROTEIN 2.2g; CARBOHYDRATE 9.2g; FIBER 1.7g; CHOLESTEROL 3mg; IRON 0.4mg; SODIUM 210mg; CALCIUM 52mg Yield: 6 servings (serving size: about 1 1/2 cups) Source: Cooking Light, SEPTEMBER 2002  SPINACH SALAD WITH HOT BACON DRESSING 6 strips of bacon, coarsely chopped 1-10 oz. bag of spinach 4 green onions, chopped 2 cloves garlic, minced 1/3 c. red wine vinegar 2 tsp. sugar 4 hard boiled eggs, sliced 1 small red onion, sliced 4 fresh mushrooms, sliced Dressing: Cook the bacon and reserve about 3 T. of the drippings. Sauté the green onions and garlic in the bacon drippings. Add vinegar and sugar. Salad: Tear spinach into bite-size pieces. Garnish salad with red onions, bacon, mushrooms and egg. Heat dressing and drizzle onto salad just before serving. (Variation: You can also add artichoke hearts and red pepper slices.) PORTOBELLO MUSHROOM SALAD Brava Terrace, St. Helena, CA 4 garlic cloves 2 tablespoons unsalted butter 1/2 cup walnut oil 2 tablespoons balsamic vinegar 1 1/2 teaspoons Sherry vinegar 4 Portobello mushroom caps (about 1/2 pound) 2 tablespoons peanut oil 2 cups firmly packed spinach, washed thoroughly, spun dry, and cut into thin strips 1 large shallot, chopped fine 1/4 cup chopped fresh chives 1/4 cup chopped fresh tarragon 1/4 cup chopped fresh dill 1/2 cup firmly packed fresh basil, thin strips Prepare grill or preheat broiler. In skillet cook garlic in butter over moderate heat, turning, until garlic is golden brown. In blender blend garlic mixture, walnut oil, vinegars and salt and pepper to taste. Scrape gills off mushroom caps and brush both sides with peanut oil. On a grill or in shallow pan under broiler grill or broil the mushrooms about 4 inches from heat 3 minutes on each side, or until tender. In a bowl toss together spinach, shallot, and garlic mixture. Divide spinach mixture among plates and top with mushroom caps. Sprinkle caps with fresh herbs. Serves 4. ORIENTAL BRUNCH SALAD 1 head lettuce or Romaine 1 bag fresh spinach 1 can water chestnuts 1 egg for every 2 people, hard boiled & crumbled 1 can bean sprouts, drained Bacon, crumbled over top DRESSING: 1/2 c. sugar 1 tsp. salt 1 tsp. paprika Juice of one lemon Grated onion to taste 1/3 c. catsup 1/4 c. vinegar Mix and serve with salad. FRESH FRUIT SALAD 2 pears, diced 2 peaches, diced 1 c. white grapes 1 can mandarin orange sections 1 banana, diced 1 c. melon balls 1/4 c. maraschino cherries 1/2 c. flaked coconut 1/2 c. pineapple chunks 1 c. marshmallows Powdered sugar Combine fruits and marshmallows; sweeten to taste with sugar. Yield: 6-8 servings. GRAPE SALAD 3 tbsp. butter 2 tbsp. flour 2 tbsp. sugar 3/4 c. milk 24 marshmallows 2 lbs. green seedless grapes 1 No. 2 can pineapple, sliced or diced 3/4 cup pecans Melt butter in saucepan; add flour and sugar. Add milk, a few spoonfuls at a time, until 3/4 cup has been used. Add 12 marshmallows; cook until melted. Remove from heat; add remaining marshmallows. Let cool. Pour over mixed fruit and nuts. Refrigerate to congeal. Yield: 12 servings.
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