|
BROCCOLI
GRAPE SALAD |
1 bunch,
flowerettes & stems, cut in bitesize pieces
1 small onion or 2 green onions
1 stick celery, sliced diagonally
1 small bunch red or green grapes cut in 1/2
Add if desired: Slivered
almonds or shelled sunflower seeds to sprinkle over top. 1/4 lb. bacon,
fried, drained, cut in bitesize pieces.
Dressing: Use Kraft
Coleslaw dressing - enough to coat ingredients, or make your own, 1 cup
mayonnaise, 2 Tbsp. vinegar, 1/3 cup sugar. Mix dressing and pour over
ingredients. Let set for a few hours or overnight. Makes 4 portions.
Adjust quantities to your taste and the number of people.
|
|
MACARONI
SALAD
|
4 cups macaroni -
before cooked. Cook and cool, rinse and set aside.
1 can Eagle brand milk
1 cup oil
1 cup lemon juice
1/4 cup prepared mustard
4 tsp. celery seed
Mix well
2 cups cooked
cubed ham
1 cup diced green peppers
1 bunch green onions cut fine
1 can of shrimp - optional
Mix all the
ingredients except ham and macaroni. Add ham & macaroni. Put in fridge
with tight lid. Let sit for 12 hours.
|
|
BROCCOLI
SALAD
|
1-2 heads of
broccoli - cut up fine use some of the stock
1 bunch of green onions - chopped
1/4 - 1/2 cup sunflower seeds
3 - 4 pieces of cooked bacon (crisp)
(crumble) or 1/4 - 1/2 cup bacon bits
Dressing:
1 cup
Miracle Whip
1/2 cup sugar
1/4 cup lemon juice
salt & pepper
Mix, pour over
broccoli put in fridge overnight.
|
|
TORTELLINI
SALAD
|
|
This is a very popular pasta salad that has had
substitutions made for the more fattening ingredients. Each serving
contains about 260 calories with 5 grams of fat, cutting both the calories
and the fat grams in half, dramatically.
(Serves 8)
1 cup Sun-dried Tomatoes
4 cups fresh or frozen Cheese Tortellini
1 14-oz. can Artichoke Hearts, rinsed and quartered
1 7-oz. jar Roasted Red Peppers, rinsed and chopped
4 Scallions or Green Onions, chopped
1 cup Cherry Tomatoes, halved
1/2 cup fresh Basil, finely chopped
1 oz. Prosciutto, trimmed and julienne
Salt and freshly ground Black Pepper to taste
Dressing Ingredients:
2 medium Tomatoes, halved and seeded
2 Tbs. Red Wine Vinegar
1 Tbs. Olive Oil
1 tsp. dried Oregano
1 clove Garlic, minced
Salt and freshly ground Black Pepper to taste
Bring a large pot of lightly salted water to
boil on the stove top. In a small bowl, pour enough of the boiling
water over the sun-dried tomatoes to cover. Let stand for 30 minutes
to rehydrate, then drain. Coarsely chop the tomatoes.
Meanwhile, cook the tortellini in the remaining boiling water until al
dente, about 12 minutes. Drain and rinse under cold water to stop the
cooking.
To prepare the dressing, rub the tomato halves over the coarse side of
a grater above a small bowl until only the skins remain, then discard
the skins. Add the red wine vinegar, olive oil, oregano, minced
garlic, and seasonings to the juiced tomatoes and whisk until well
blended. Pour the dressing into a jar and seal. You may refrigerate
the dressing for about 3 days.
In a large mixing bowl, combine the rehydrated tomatoes, cooked
tortellini, artichoke hearts, roasted red peppers, scallions, cherry
tomatoes, basil, and prosciutto. Add salad dressing and toss to cover.
Season with salt and pepper to taste.
To serve, mound the tortellini salad on a platter and garnish with
fresh lettuce leaves, if desired.
Tip:If you don't want the flavor or expense of
prosciutto, you may elect to substitute julienne turkey pepperoni for
this ingredient. That's right, there's even a low-fat pepperoni
available to you right now, and turkey, too. It's amazing what that
bird can do!
|
|
GREEK
RICE SALAD
|
|
This recipe is a breeze to prepare, after
you've spent a little time chopping and crumbling the ingredients. If you
prefer to prepare it as a main course rather than a salad, simply add a
cup or two of cooked shrimp or shredded chicken, and you're well on your
way to serving a one-course dinner.
(Serves 6)
3 cups cooked Rice
2 6-oz. jars Marinated Artichoke Hearts, drained and coarsely chopped
(reserve liquid from artichoke hearts)
1 large Tomato, seeded and chopped
1 Cucumber, seeded and chopped
1 Red Onion, chopped
1 cup Feta Cheese, crumbled
2-oz. can sliced Black Olives, drained
1/4 cup fresh Parsley, chopped
1 Tbs. fresh Lemon Juice
1/2 tsp. dried Oregano
1/2 tsp. Lemon Pepper
Lettuce leaves
Combine cooked rice, chopped artichoke hearts,
tomato, cucumber, onion, Feta cheese, olives, parsley, lemon juice,
oregano and lemon pepper in a large covered bowl.
Refrigerate for at least 1 hour prior to serving.
Just before serving, drizzle the reserved artichoke marinade over salad.
Toss to blend, then spoon onto individual lettuce-lined salad plates.
|
|
TUNA
& ROASTED PEPPER PASTA SALAD
|
|
This recipe is for a fantastic pasta salad that is so
flavorful you may choose to serve it as a main course for six. You'll find that
each portion contains about 335 calories with only 0.8 grams of saturated fat.
(Serves 6)
- 2 6-oz. cans Solid White tuna in Water,
well-drained and flaked
- 1 12-oz. jar Roasted Red Peppers, drained,
rinsed, and sliced (divided)
- 1 cup Red Onion, finely chopped
- 1/4 cup Capers, rinsed
- 1/4 cup Non-fat Plain Yogurt
- 1/8 cup fresh Basil, chopped
- 1/8 cup Scallions or Green Onions, chopped
- 1 Tbs. Olive Oil
- 1/2 Tbs. fresh Lemon Juice
- 1 clove Garlic, crushed
- Salt and freshly ground Black Pepper to
taste
- 12 oz. Penne Pasta
Place a large pot of lightly salted water on the
stove top over high heat to boil.
In a large bowl, combine tuna with 1 cup of red peppers, red onion, and
capers.
In a blender or food processor, combine the yogurt, basil, scallions,
olive oil, lemon juice, crushed garlic, and remaining 1/2 cup of the
roasted red peppers. Puree the salad dressing mixture until smooth. Season
with salt and pepper to taste, then stir into the tuna mixture.
Cook the Penne pasta until al dente, about 10 minutes. Drain well and
rinse under cold water. Toss the cooked pasta with the tuna mixture. Serve
immediately, and store leftovers in the refrigerator.
|
|
SESAME
CHICKEN PASTA SALAD
|
Combine in large bowl:
6 oz cooked pasta spirals
1/4 cup sesame seeds
1/4 cup olive oil
1/4 cup sesame oil
1/3 cup soy sauce
1/3 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon salt & pepper
3 cups cooked, diced chicken breast
1/2 cup minced parsley
1 cup blanched broccoli flowerettes (to blanch put flowerettes into boiling
water and cook 3 minutes until tender crisp)
1 bunch sliced green onions
Toss together and serve with a chilled crisp and fruity
white wine if desired.
|
|
BEEF
FAJITA SALAD
|
(Serves 6)
1/1 (8 ounce) bottle
Italian dressing
1 teaspoon cumin
dash hot pepper sauce
1/2 pound beef for fajitas, strips or chuncks
1/2 cup corn kernels
1/2 cup cooked kidney beans
1/2 cup red onion, sliced
1/2 cup cheddar cheese, shredded
1 tomato, chopped
6 to 8 cups salad greens
2 cups crushed tortilla chips
Combine the cumin, hot pepper sauce and Italian dressing in a small bowl
and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough
dressing to coat the beef and let marinate for 1 hour.
In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In
a medium bowl combine the beef with the corn, beans, onions and 1/2 cup of the
dressing. Refrigerate for several hours before serving.
To serve, toss the beef and vegetable mixture with the salad greens, tomatoes
and shredded cheese. Add extra dressing if necessary and top with the crushed
tortilla chips.
|
|
CHICKEN
& MELON SALAD
|
|
(Serves 10)
1 small
honeydew melon or cantaloupe
6 cups cubed, cooked chicken
2 cups chopped celery
2 cups seedless green or red grapes
1 cup sliced water chestnuts, optional
1/2 cup sour cream
1/2 cup plain yogurt
1 1/2 teaspoons curry powder
salt and pepper to taste
Cut melon in half, and
remove seeds. With a melon baller, scoop out melon balls; place in a large salad
bowl.Add chicken, celery, and grapes to melon. Add water chestnuts if desired.In
a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir
into salad. Season with salt and pepper to taste. Serve.
|
|
AMBROSIA
FRUIT SALAD
|
1 (8 ounce)
container frozen whipped topping, thawed
2 1/2 cups shredded coconut
2 1/2 cups chopped walnuts or pecans
1 (8.25 ounce) can fruit cocktail, drained (8.25 ounce) can fruit cocktail
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained and optional
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
In a large bowl,
combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple,
mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together
well and refrigerate for 30 to 45 minutes.
|
|
CORNED
BEEF & CABBAGE POTATO SALAD
|
4 cups diced cooked potatoes
2 cups diced leftover corned beef*
2 cups thinly sliced fresh green cabbage
1/2 cup sliced green onions with tops
1 medium carrot, shredded
Mustard-Dill Dressing (recipe follows)
Mustard-Dill Dressing
In bowl, whisk 3 tablespoons cider vinegar
1 1/2 tablespoons grainy mustard
1 tablespoon dried dill weed
1/2 teaspoon sugar and 1/4 teaspoon pepper
Whisk in 2 tablespoons vegetable oil
Mix in salt to taste.
In large bowl, toss all ingredients to
blend thoroughly.
Makes 4 (1 1/2 cup) main dish servings.
|
