1 lb fresh spinach
1 box strawberries (sliced thinly)
1 c pecans (oven cooked and diced)
Dressing
1/3 c raspberry vinegar
1 c vegetable oil
1/2 c sugar
1 t dry mustard
1 1/2 t poppy seds
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Friday, July 15, 2011
Wednesday, July 13, 2011
Top Ramen Coleslaw
1 head cabbage shredded chopped fine
1 bunch green onions
4 chicken breast cooked chopped
3 T toasted sesame seeds
1/2 cup slivered almonds
1 pkg Top Ramen, chicken flavoring
Roast in over at 450 degrees for 10-15 minutes.
Dressing:
3 T white vinegar
3 T sugar
chicken top Ramen seasoning packet
1/2 cup oil
1 T Lawry's season salt
1 bunch green onions
4 chicken breast cooked chopped
3 T toasted sesame seeds
1/2 cup slivered almonds
1 pkg Top Ramen, chicken flavoring
Roast in over at 450 degrees for 10-15 minutes.
Dressing:
3 T white vinegar
3 T sugar
chicken top Ramen seasoning packet
1/2 cup oil
1 T Lawry's season salt
Pretzel Jello Salad
2 c crushed pretzels
3/4 c margarine
3 t sugar
Bottom 400 degrees for 8 minutes
COOL
8 oz cream cheese
1 c sugar
1 9 oz cool whip
Beat and spread
1 lg 6 oz strawberry jello
2 c boiling water
20 oz (1 pt) frozen strawberries
set for 10 minutes
Pour over
3/4 c margarine
3 t sugar
Bottom 400 degrees for 8 minutes
COOL
8 oz cream cheese
1 c sugar
1 9 oz cool whip
Beat and spread
1 lg 6 oz strawberry jello
2 c boiling water
20 oz (1 pt) frozen strawberries
set for 10 minutes
Pour over
Coleslaw
Recipe from Bob Hunt
3 c Weight Watchers Mayonnaise
1/2 to 3/4 c rice vinegar
12 to 15 packets Equal
2-3 tsp minced garlic
1-2 tsp minced onion
1 1/2 to 2 tsp white pepper
3-5 tsp poppyseeds
raisins (optional)
Put all ingredients in a jar and shake well to combine. Pour over shredded cabbage green and red mix and add Redskin peanuts
3 c Weight Watchers Mayonnaise
1/2 to 3/4 c rice vinegar
12 to 15 packets Equal
2-3 tsp minced garlic
1-2 tsp minced onion
1 1/2 to 2 tsp white pepper
3-5 tsp poppyseeds
raisins (optional)
Put all ingredients in a jar and shake well to combine. Pour over shredded cabbage green and red mix and add Redskin peanuts
Light Lemon-Dijon Chicken Salad
4 cups shredded romaine lettuce
2 cups shredded cooked chicken breasts
1/4 c sliced drained sun-dried tomatoes in oil
1 hard-cooked egg, chopped
2 medium green onions, sliced (2 T)
1/4 c shredded Parmesan cheese (optional)
Lemon-Dijon dressing (below)
Arrange romaine, chicken, tomatoes and egg on individual serving plates. Spoon dressing over top. Sprinkle with onions and cheese.
Dressing:
1/4 c mayonnaise or salad dressing (can use reduced calorie)
2 T lemon juice
2 t Dijon mustard
1 garlic clove, finely chopped
Beat all ingredients with wire whisk.
2 cups shredded cooked chicken breasts
1/4 c sliced drained sun-dried tomatoes in oil
1 hard-cooked egg, chopped
2 medium green onions, sliced (2 T)
1/4 c shredded Parmesan cheese (optional)
Lemon-Dijon dressing (below)
Arrange romaine, chicken, tomatoes and egg on individual serving plates. Spoon dressing over top. Sprinkle with onions and cheese.
Dressing:
1/4 c mayonnaise or salad dressing (can use reduced calorie)
2 T lemon juice
2 t Dijon mustard
1 garlic clove, finely chopped
Beat all ingredients with wire whisk.
Chicken and Strawberries over Mixed Greens
2 c chopped chicken breast
2 c quartered strawberries
1/3 c chopped celery
1/4 c chopped red onion
2 T golden raisins
1 T sesame seeds, toasted
1 T extra-virgin olive oil
1 T fresh tarragon
1 T balsamic vinegar
1/2 t paprika
1/8 t salt
1/8 t black pepper
4 c gourmet salad greens
Combine first 5 ingredients chicken breast through raisins in a large bowl. Combine sesame seed through pepper in a small bowl, stirring until mixed with a whisk. Pour over chicken mixture and toss. Cover and chill for 1 hour. Serve over greens
2 c quartered strawberries
1/3 c chopped celery
1/4 c chopped red onion
2 T golden raisins
1 T sesame seeds, toasted
1 T extra-virgin olive oil
1 T fresh tarragon
1 T balsamic vinegar
1/2 t paprika
1/8 t salt
1/8 t black pepper
4 c gourmet salad greens
Combine first 5 ingredients chicken breast through raisins in a large bowl. Combine sesame seed through pepper in a small bowl, stirring until mixed with a whisk. Pour over chicken mixture and toss. Cover and chill for 1 hour. Serve over greens
Crab Salad
1 lb Crab
6-8 eggs
2 c celery
1/2 c red/green onion
green pepper
mayo/miracle whip
water chestnuts?
6-8 eggs
2 c celery
1/2 c red/green onion
green pepper
mayo/miracle whip
water chestnuts?
Chipotle Ranch Dressing
1 packet of Hidden Valley Ranch Dressing powder
buttermilk
water (optional)
mayonnaise (lite mayo is good also)
small can of chipotle peppers in adobo sauce
Follow directions on back of dressing packet but mix all of these ingredients in a food processor. Put in container and refrigerate.
buttermilk
water (optional)
mayonnaise (lite mayo is good also)
small can of chipotle peppers in adobo sauce
Follow directions on back of dressing packet but mix all of these ingredients in a food processor. Put in container and refrigerate.
Broccoli Salad
1 cup mayonnaise
1/3 c cider vinegar
1/3 cup sugar
1 cup raisins
4-6 cups broccoli
1 1/2 cups chopped celery
3/4 cup chopped red onion
1 cup sunflower seeds
1 cup bacon bits
Mix, cover and put in fridge overnight
1/3 c cider vinegar
1/3 cup sugar
1 cup raisins
4-6 cups broccoli
1 1/2 cups chopped celery
3/4 cup chopped red onion
1 cup sunflower seeds
1 cup bacon bits
Mix, cover and put in fridge overnight
Potato and Green Bean Salad
Boil 20 red skinned new potatoes in salted water until just done. Cool. Cut into about 3/4" pieces. Do not remove skins.
Dressing: (may need a little more than listed)
1 c olive oil
2 T white wine vinegar
2 T lemon juice
1/2 t salt
1/4 t pepper
1/2 t DRY mustard
Shake until well blended and use 1/2 of dressing on cool potatoes. Toss until coated.
Green beans- cook until cooked but still crisp. (Cook with capers and fresh basil). Add the rest of the dressing to the green beans and mix all together.
Dressing: (may need a little more than listed)
1 c olive oil
2 T white wine vinegar
2 T lemon juice
1/2 t salt
1/4 t pepper
1/2 t DRY mustard
Shake until well blended and use 1/2 of dressing on cool potatoes. Toss until coated.
Green beans- cook until cooked but still crisp. (Cook with capers and fresh basil). Add the rest of the dressing to the green beans and mix all together.
Spinach and Pasta Salad
Ingredients
1 (9 oz.) pkg refrigerated linguine
7 oz. refrigerated pesto with basil
5 c. shredded fresh spinach leaves
1 c. chopped fresh tomato
1 c. halved, thinly sliced red onion
1/4 c. pine nuts, toasted
3 t lemon juice
1/4 t salt
Directions
Cook linguine according to package directions.
Rinse and drain. Combine pasta, spinach, tomato, onion and pine nuts in large bowl.
Combine pesto, lemon juice and salt in small bowl.
Add to pasta mixture, toss well. Serve immediately.
Almond Chicken Pasta Salad
5 Chicken Breast, cubed Chicken
2 medium apples, cored and coarsely chopped 2 (2 cups)
8 oz Corkscrew noodles cooked and drained
1 8 1/2 oz. can pineapple chunks drained
2 cans mandarin oranges
3 cup halved seedless grapes- purple
1 cup bias-sliced celery (about 1 stalk)
1/2 cup thinly sliced green onion
3/4 cup mayonnaise
1 low-fat plain yogurt
1 Tbsp sesame seed
1 tsp finely shredded lime peel
3 Tbsp lime juice
1 Tbsp honey
1 tsp fresh gingerroot (grated)
1/4 tsp salt
Lettuce Leaves (optional)
1/2 cup toasted sliced almonds
In a large bowl toss together the cooked chicken, apples, cooked pasta, pineapple, grapes, celery and onion. For dressing, in a small bowl combine the mayonnaise, yogurt, sesame seed, lime peel, lime juice, honey, gingerroot, and salt. Pour over the pasta mixture; toss gently to combine. Cover and chill. To serve, if necessary, add several tablespoons of milk to moisten. Toss gently. Serve on lettuce-lined plates. Top with almonds. If desired garnish with lime slices, avocado, and red peppers
2 medium apples, cored and coarsely chopped 2 (2 cups)
8 oz Corkscrew noodles cooked and drained
1 8 1/2 oz. can pineapple chunks drained
2 cans mandarin oranges
3 cup halved seedless grapes- purple
1 cup bias-sliced celery (about 1 stalk)
1/2 cup thinly sliced green onion
3/4 cup mayonnaise
1 low-fat plain yogurt
1 Tbsp sesame seed
1 tsp finely shredded lime peel
3 Tbsp lime juice
1 Tbsp honey
1 tsp fresh gingerroot (grated)
1/4 tsp salt
Lettuce Leaves (optional)
1/2 cup toasted sliced almonds
In a large bowl toss together the cooked chicken, apples, cooked pasta, pineapple, grapes, celery and onion. For dressing, in a small bowl combine the mayonnaise, yogurt, sesame seed, lime peel, lime juice, honey, gingerroot, and salt. Pour over the pasta mixture; toss gently to combine. Cover and chill. To serve, if necessary, add several tablespoons of milk to moisten. Toss gently. Serve on lettuce-lined plates. Top with almonds. If desired garnish with lime slices, avocado, and red peppers
Santa Fe Salad
Lettuce Greens
2 green onions chopped fine
Tomato- chopped
3/4 cup Shredded jack and cheddar cheese
3/4 cup of Fritos crushed
Olives
Dressing:
3/4 c Ranch Dressing
1/4 c Santa Fe Blend Dressing
2 green onions chopped fine
Tomato- chopped
3/4 cup Shredded jack and cheddar cheese
3/4 cup of Fritos crushed
Olives
Dressing:
3/4 c Ranch Dressing
1/4 c Santa Fe Blend Dressing
Tomato Bread Salad
Prep: 35 minutes, Chill: Overnight
4 medium roma tomatoes, cut in 1 inch chunks
1/2 of a medium red onion, cut in thin wedges (1/2 cup)
1 medium yellow sweet pepper, cut in 1 inch pieces
1/4 cup olive oil
1/4 cup red wine vinegar
1 T Dijon- style mustard
1/2 t Italian seasoning, crushed
8 oz ciabatta or focaccia bread, cut in 1 inch pieces
1 T olive oil
1 cup small fresh basil leaves
White cheddar cheese shavings (optional)
1. In large serving bowl combine tomatoes, red onion, and yellow sweet pepper. In screw-top jar combine 1/4 cup olive oil, the red wine vinegar, mustard, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Cover; shake well to combine. Add to tomato mixture and stir to coat. Cover and refrigerate overnight (up to 24 hours).
2. Preheat oven to 400. In a shallow baking pan, toss bread cubes with 1 T olive oil to coat. Bake about 10 minutes or until toasted, stirring once. Remove and cool on pan. Add bread cubes and basil to tomato mixture; toss to coat. Top with shaved white cheddar cheese.
MAKES 6 to 8 servings
Each serving: 225 calories, 13 g fat, 23 g carbs, 3 g fiber, 5 g protein
4 medium roma tomatoes, cut in 1 inch chunks
1/2 of a medium red onion, cut in thin wedges (1/2 cup)
1 medium yellow sweet pepper, cut in 1 inch pieces
1/4 cup olive oil
1/4 cup red wine vinegar
1 T Dijon- style mustard
1/2 t Italian seasoning, crushed
8 oz ciabatta or focaccia bread, cut in 1 inch pieces
1 T olive oil
1 cup small fresh basil leaves
White cheddar cheese shavings (optional)
1. In large serving bowl combine tomatoes, red onion, and yellow sweet pepper. In screw-top jar combine 1/4 cup olive oil, the red wine vinegar, mustard, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Cover; shake well to combine. Add to tomato mixture and stir to coat. Cover and refrigerate overnight (up to 24 hours).
2. Preheat oven to 400. In a shallow baking pan, toss bread cubes with 1 T olive oil to coat. Bake about 10 minutes or until toasted, stirring once. Remove and cool on pan. Add bread cubes and basil to tomato mixture; toss to coat. Top with shaved white cheddar cheese.
MAKES 6 to 8 servings
Each serving: 225 calories, 13 g fat, 23 g carbs, 3 g fiber, 5 g protein
Corn and Blueberry Salad
Sweet corn and blueberries are an unexpected pair, but their flavors come together effortlessly in this lime- and cumin-laced salad.
Prep: 25 minutes. Chill: Overnight
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped*
2 T lime juice
2 T olive oil
1 T honey
1/2 tsp ground cumin
1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours)
MAKES 6 to 8 servings.
*Hot peppers, such as jalapenos, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands wash well with soap and water.
Each serving: 152 cal, 6 g fat, 26 g carbs, 3 g fiber, 4 g protein
Prep: 25 minutes. Chill: Overnight
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped*
2 T lime juice
2 T olive oil
1 T honey
1/2 tsp ground cumin
1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours)
MAKES 6 to 8 servings.
*Hot peppers, such as jalapenos, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands wash well with soap and water.
Each serving: 152 cal, 6 g fat, 26 g carbs, 3 g fiber, 4 g protein
Tuesday, July 12, 2011
Fruit Salad
You will need:
Fruit (things I've used before- grapes, strawberries, pineapple, mandarin oranges, apple slices and bananas)
a jar of Marshmallow Creme
a stick of cream cheese
a large bowl
One jar of Marshmallow Creme and one stick of cream cheese can go a long way, so unless you are making enough for 10+, you probably don't need to double it. Especially if you use strawberries which adds fruit juice to the mixture and allows it to spread thinner and further.
Steps:
1. warm up Marshmallow Creme in the jar. Take off the lid, stick in the microwave- I usually set it for a minute- but you HAVE to watch it. What you're looking for is to wait til it starts puffing up over the rim and looks pretty rounded. If you just forget about it in the microwave it might explode and let me tell you- it's a pain to clean up.
2. Scoop out Marshmallow Creme into a bowl (whatever you want to mix everything together in). And add the cream cheese (make sure it's soft enough that you can mix it).
3. Mix the Marshmallow Creme and cream cheese together. My roommate used a hand mixer, but I've also done without it, with the aid of a fork- it takes much longer to get it smooth and fully mixed but still works if you don't have a hand mixer available.
4. start adding the fruit. Make sure it's all sliced, if needed. (Examples- pineapple needs to be sliced unless you bought them in chunks. Bananas need to be sliced. Strawberries I usually slice in half. Grapes you can slice if you have extra time and want them sliced. Apples should be sliced).
5. Enjoy! Cassie and I went on a road trip and this is what we wanted to bring. Not the wisest idea with kids, it could end up all over your car, but my sister and I thoroughly enjoyed our snacks that trip. :)
Fruit (things I've used before- grapes, strawberries, pineapple, mandarin oranges, apple slices and bananas)
a jar of Marshmallow Creme
a stick of cream cheese
a large bowl
One jar of Marshmallow Creme and one stick of cream cheese can go a long way, so unless you are making enough for 10+, you probably don't need to double it. Especially if you use strawberries which adds fruit juice to the mixture and allows it to spread thinner and further.
Steps:
1. warm up Marshmallow Creme in the jar. Take off the lid, stick in the microwave- I usually set it for a minute- but you HAVE to watch it. What you're looking for is to wait til it starts puffing up over the rim and looks pretty rounded. If you just forget about it in the microwave it might explode and let me tell you- it's a pain to clean up.
2. Scoop out Marshmallow Creme into a bowl (whatever you want to mix everything together in). And add the cream cheese (make sure it's soft enough that you can mix it).
3. Mix the Marshmallow Creme and cream cheese together. My roommate used a hand mixer, but I've also done without it, with the aid of a fork- it takes much longer to get it smooth and fully mixed but still works if you don't have a hand mixer available.
4. start adding the fruit. Make sure it's all sliced, if needed. (Examples- pineapple needs to be sliced unless you bought them in chunks. Bananas need to be sliced. Strawberries I usually slice in half. Grapes you can slice if you have extra time and want them sliced. Apples should be sliced).
5. Enjoy! Cassie and I went on a road trip and this is what we wanted to bring. Not the wisest idea with kids, it could end up all over your car, but my sister and I thoroughly enjoyed our snacks that trip. :)
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