None with italian dressing please! Also, no tomato's or olives. THANKS!Pasta salad recipes please!?
I'm with you on the no tomato's or olives. But if for company, you could put the grape tomatoes in. No flavor rubs off to offend those of us who hate tomatoes, or serve them in a dish on the side. Italian dressing, not only ultra boring and common, not appropriate for a nice summer pasta salad.
I like that spiral pasta for pasta salad.
I use chicken, cold broiled salmon, or tuna as the meat protein. The salmon is particularly nice.
cooked pasta
celery, sliced
grated carrot
chopped or sliced thin, green pepper
thinly sliced red onion
a nice sharp cheese
sliced cucumbers
apples (cut in bite-sized pcs)
and/or pics of naval orange
walnuts (sm. pcs.)
Choice of fish or chicken (optional)
I kind of wing it with dressings. I never use bottled dressings. I always make my own. I make many different types depending on the salad. For a summer pasta salad, I prefer a honey mustard, or a strawberry vinaigrette. Too spicy doesn't work with this salad, in my opinion anyway. I save the crushed, fresh garlic for a tossed salad dressing.
For a simple strawberry vinaigrette, I like to use a white wine vinegar with canola oil, 3 parts oil to 1 part vinegar
add to that
crush tarragon
smidge of sugar
a squeeze of lime (or lemon) - Optional
crushed fresh strawberries
(I use my Magic Bullet to blend it all, but if you have a processor, that would be great. I wish I had one)
Add dressing last minute. Toss gentlyPasta salad recipes please!?
Here is your classic Macaroni Salad
Enjoy!
Classic Macaroni Salad
From Diana Rattray,
This macaroni salad is made with hard-cooked eggs, chopped vegetables, and a seasoned mayonnaise dressing. .
INGREDIENTS:
2 cups cooked macaroni, drained, rinsed, cooled
2 hard-cooked eggs, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/3 to 1/2 cup mayonnaise or salad dressing
2 teaspoons sugar
2 teaspoons vinegar
1/2 teaspoon salt, or to taste
1/2 teaspoon prepared mustard opt.
pepper, to taste
PREPARATION:
Combine all macaroni salad recipe ingredients, using about 1/3 cup of mayonnaise and stir well. Add a little more mayonnaise, if necessary. Taste and adjust seasonings. Cover and chill for several hours before serving.
Makes about 4 sevings of macaroni salad.
1 pound elbow macaroni, cooked, drained, and cooled
3/4 cup sweet pickle relish
1 can (4 ounces) chopped pimiento
1/2 cup diced green bell pepper
1 tablespoon chopped parsley
2 teaspoons grated onions
1 1/2 teaspoons salt, or to taste
1 1/2 cups mayonnaise, divided
1/2 cup sour cream
1/2 cup milk, divided
fresh mixed salad greens
PREPARATION:
Combine relish, pimiento, green pepper, parsley, onion, salt, 1 cup mayonnaise, the sour cream, and 1/4 cup milk. Blend well. Add macaroni. Toss. Refrigerated covered several hours or overnight. To serve, combine remaining 1/2 cup mayonnaise with remaining 1/4 cup milk; stir into salad until moistened as desired.
Place macaroni salad in a serving bowl and garnish with greens.
This is my favorite pasta salad recipe.
1 pound of any shape pasta (I like bowties)
1 cucumber, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
5 green onions, sliced
1/2 cup Extra Virgin Olive Oil
The juice of two lemons
3 garlic cloves, minced
Salt and pepper to taste
Cook the pasta according to the directions on the box. Rinse with cold water.
I like to mix the dressing in a jar. Combine lemon juice, olive oil, garlic, salt and pepper in the jar and shake well.
Mix pasta with vegetables. Pour over the dressing. Mix well. Refrigerate for at least 1 hour.
I also like to top individual servings with a little feta cheese. It is still delicious without the cheese.
I hope this helps!
Pasta shells
Spring onion
Sweetcorn (tin)
Tuna in Brine
Salad Cream
Mayonnaise
Boil pasta until cooked
Let pasta cool down
Then drain pasta and put in a bowl
cut two spring onions into pasta
Open tuna then drain juice
empty contents of tuna into the pasta, seperating chunks into smaller pieces
Open sweetcorn then drain juice
empty contents of sweetcorn into the pasta
Put three big table spoons of mayonnaise into pasta
Put one big table spoon of salad cream into pasta.
Mix all together.
Tada...
It's a wrap!
Delicioso
Here ya go:
Rotini Pasta (1 lb box), cooked, drained, and cooled (rinse with water and then drain and let cool to prevent clumps)
1/2 cup frozen green peas, thawed
1/2 cup diced ham or turkey (deli meat is fine)
1/2 cup celery, chopped
3/4 cup mayo
2 tablespoons deli mustard
1 tablespoon dried herbs of choice
salt and pepper to taste
Combine all ingredients and refrigerate an hour or so before serving. Use more or less mayo depending on the consistency you like. Good luck!
---EASY EASY---
**boil 1 box or bag of rotini pasta (garden rotini, it's different colors and prettiest)
**strain wash with cold water
**chop half a purple onion
**1 or 2 cans of sliced black olives (drained)
**You can add a bit of chopped sun dried tomatoes or chopped red bell pepper if you like
**combine all
**Stir in a cup and a half of zesty italian dressing (more or less to taste)
**DONE
Use some cold penne pasta, peas, carrots, broccoli. cucumber, diced red onion and green bell pepper and toss it with olive oil and champagne(white wine) or sherry viinegar.
Try a hot macaroni and cheese with fresh tuna salad.
Wednesday, April 28, 2010
My BF loves his salad, please give me some good recipes.?
He does not have any foods he doesn't eat so no need to worry about that.My BF loves his salad, please give me some good recipes.?
Steak Cobb Salad with Dijon Vinaigrette
6 servings
Prep: 35 minutes
Marinate: 6 to 24 hours
Broil: 15 minutes
Ingredients
1 pound boneless beef top sirloin steak, cut 1-inch thick
3 tablespoons salad oil
3 tablespoons white balsamic vinegar or white wine vinegar
2 teaspoons Dijon-style mustard
1 teaspoon dried oregano, crushed
6 cups shredded butterhead (Boston or Bibb) lettuce (about one 8-ounce head)
1-1/2 cups halved grape tomatoes or chopped, seeded tomatoes
1 medium avocado, pitted, peeled, and cut into wedges, or 1/2 of a small cantaloupe, peeled and cut into thin wedges
3/4 cup crumbled blue cheese (3 ounces)
6 slices bacon, crisp-cooked, drained, and crumbled
3 hard-cooked eggs, sliced
Dijon Vinaigrette (see recipe below)
Directions
1. Preheat broiler. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree F), turning once halfway through broiling. Cool slightly; cut into thin slices. Place steak slices in a resealable plastic bag set in a shallow dish; set aside.
2. For marinade, in a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Pour marinade over steak slices. Seal bag; turn to coat steak slices. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
3. Drain steak slices, discarding marinade. To serve, arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad. Pass remaining Dijon Vinaigrette. Makes 6 servings.
Dijon Vinaigrette: In a small bowl, combine 1/3 cup white balsamic vinegar or white wine vinegar; 1 teaspoon Dijon-style mustard; 1 clove garlic, minced; 1/2 teaspoon sugar; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Add 1/3 cup olive oil in a slow steady stream, whisking constantly. Makes about 2/3 cup.
**************************************鈥?br>
Cobb Salad
Start to Finish: 40 min.
Ingredients
1/2 cup olive oil or salad oil
1/3 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1 clove garlic, minced
6 cups shredded red Swiss chard or shredded lettuce
3 cups chopped cooked chicken
1-1/2 cups chopped, seeded tomatoes (2 medium)
3/4 cup crumbled blue cheese (3 ounces)
6 slices bacon, crisp-cooked, drained, and crumbled
3 hard-cooked eggs, chopped
1 small head Belgian endive
1 medium avocado, seeded, peeled, and cut into wedges
Directions
1. In a screw-top jar combine olive oil or salad oil, red wine vinegar, lemon juice, Worcestershire sauce, salt, sugar, dry mustard, pepper, and garlic. Cover and shake well.
2. Place the shredded Swiss chard or lettuce into 6 salad bowls. Evenly divide the chicken, tomatoes, blue cheese, bacon, and eggs among the bowls.
3. Separate the Belgian endive into leaves. Place a few endive leaves and avocado wedges in each bowl. Shake dressing again and drizzle over salads. Makes 6 servings.
Make-Ahead Tip: Prepare dressing; cover and chill up to 24 hours.
SACMy BF loves his salad, please give me some good recipes.?
allrecipies.com
Pasta Salad
1 package rotini (curly ones)
1 small box cherry tomatoes
1 bottle KRAFT ranch with bacon dressing
1/2 green bell pepper
1/2 cup red onion
dice all veggies, cut tomatoes in 1/2
cook pasta and drain well
mix everything in bowl
refrigerate for at least 3 hours
______________________________________鈥?br>
MOCK Ranch with bacon BOXed salad
2 cups shell noodles
1/2 cup carrots, grated
1 can very young peas, drained
1 TBSP onion powder
1 cup or more Mayonaisse (DO NOT USE MIRACLE WHIP)
cook pasta and carrots til tender
add rest of ingredients and refrigerate for at least 3 hours or overnight if possible.
i love bacon and chicken salad -
lettuce
pepper
bacon bits
chicken strips
tomatoes
onions
and whatever else he likes
I have a seven layer salad recipe if you would like it then just email me and I will be glad to share .
We buy lots of the pre packaged salads that come with dressing inside and then we add different things to the salad. Usually I marinate chicken, steak or fish and top the salad with it and I alwasy have small cans of corn, green beans, peas and different kinds of cheeses to add. Also adding almonods, walnuts, soynuts can really give an interesting texture. And I am addicted to adding Craisins to salads to give it a fruity kick. Williams Sonoma has whole cookbooks dedicated to salads, so try the link below. It has tons and tons of interesting ideas!
Here are links to a couple of recipes for salads:
Mandarin Orange Salad:
http://www.ehow.com/how_2249826_mandarin鈥?/a>
Cucumber, Tomato and Onion Salad:
http://www.ehow.com/how_2242285_cucumber鈥?/a>
In a pot put black beans(drained %26amp; rinsed), jalapenos optional as well, olive oil, onion, tomatoes, cilantro, garlic (corn optional) and lemon or lime juice in it and some of the following spices: cumin, thyme, chili powder and paprika
cook on the stove for about 10 min
make up your favorite salad fixin's or use this chopped romaine leaves, shredded carrot, sliced cucumbers avocado if you wish as a garnish on top.
place the salad on your plate and add the warm beans to the top
sprinkle cheese and add ranch dressing over it. if you have chicken breasts or steak or pork you can broil those in the oven with some cumin, garlic powder, onion powder, chili powder and salt %26amp; pepper and olive oil..
good!
Steak Cobb Salad with Dijon Vinaigrette
6 servings
Prep: 35 minutes
Marinate: 6 to 24 hours
Broil: 15 minutes
Ingredients
1 pound boneless beef top sirloin steak, cut 1-inch thick
3 tablespoons salad oil
3 tablespoons white balsamic vinegar or white wine vinegar
2 teaspoons Dijon-style mustard
1 teaspoon dried oregano, crushed
6 cups shredded butterhead (Boston or Bibb) lettuce (about one 8-ounce head)
1-1/2 cups halved grape tomatoes or chopped, seeded tomatoes
1 medium avocado, pitted, peeled, and cut into wedges, or 1/2 of a small cantaloupe, peeled and cut into thin wedges
3/4 cup crumbled blue cheese (3 ounces)
6 slices bacon, crisp-cooked, drained, and crumbled
3 hard-cooked eggs, sliced
Dijon Vinaigrette (see recipe below)
Directions
1. Preheat broiler. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place steak on the rack of an unheated broiler pan. Broil 3 inches from heat for 15 to 17 minutes or until medium doneness (160 degree F), turning once halfway through broiling. Cool slightly; cut into thin slices. Place steak slices in a resealable plastic bag set in a shallow dish; set aside.
2. For marinade, in a screw-top jar, combine oil, vinegar, mustard, and oregano. Cover and shake well. Pour marinade over steak slices. Seal bag; turn to coat steak slices. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
3. Drain steak slices, discarding marinade. To serve, arrange shredded lettuce in a chilled large bowl. Place steak slices, tomatoes, avocado, cheese, bacon, and eggs on top of the lettuce. Drizzle some of the Dijon Vinaigrette over salad. Pass remaining Dijon Vinaigrette. Makes 6 servings.
Dijon Vinaigrette: In a small bowl, combine 1/3 cup white balsamic vinegar or white wine vinegar; 1 teaspoon Dijon-style mustard; 1 clove garlic, minced; 1/2 teaspoon sugar; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Add 1/3 cup olive oil in a slow steady stream, whisking constantly. Makes about 2/3 cup.
**************************************鈥?br>
Cobb Salad
Start to Finish: 40 min.
Ingredients
1/2 cup olive oil or salad oil
1/3 cup red wine vinegar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1 clove garlic, minced
6 cups shredded red Swiss chard or shredded lettuce
3 cups chopped cooked chicken
1-1/2 cups chopped, seeded tomatoes (2 medium)
3/4 cup crumbled blue cheese (3 ounces)
6 slices bacon, crisp-cooked, drained, and crumbled
3 hard-cooked eggs, chopped
1 small head Belgian endive
1 medium avocado, seeded, peeled, and cut into wedges
Directions
1. In a screw-top jar combine olive oil or salad oil, red wine vinegar, lemon juice, Worcestershire sauce, salt, sugar, dry mustard, pepper, and garlic. Cover and shake well.
2. Place the shredded Swiss chard or lettuce into 6 salad bowls. Evenly divide the chicken, tomatoes, blue cheese, bacon, and eggs among the bowls.
3. Separate the Belgian endive into leaves. Place a few endive leaves and avocado wedges in each bowl. Shake dressing again and drizzle over salads. Makes 6 servings.
Make-Ahead Tip: Prepare dressing; cover and chill up to 24 hours.
SACMy BF loves his salad, please give me some good recipes.?
allrecipies.com
Pasta Salad
1 package rotini (curly ones)
1 small box cherry tomatoes
1 bottle KRAFT ranch with bacon dressing
1/2 green bell pepper
1/2 cup red onion
dice all veggies, cut tomatoes in 1/2
cook pasta and drain well
mix everything in bowl
refrigerate for at least 3 hours
______________________________________鈥?br>
MOCK Ranch with bacon BOXed salad
2 cups shell noodles
1/2 cup carrots, grated
1 can very young peas, drained
1 TBSP onion powder
1 cup or more Mayonaisse (DO NOT USE MIRACLE WHIP)
cook pasta and carrots til tender
add rest of ingredients and refrigerate for at least 3 hours or overnight if possible.
i love bacon and chicken salad -
lettuce
pepper
bacon bits
chicken strips
tomatoes
onions
and whatever else he likes
I have a seven layer salad recipe if you would like it then just email me and I will be glad to share .
We buy lots of the pre packaged salads that come with dressing inside and then we add different things to the salad. Usually I marinate chicken, steak or fish and top the salad with it and I alwasy have small cans of corn, green beans, peas and different kinds of cheeses to add. Also adding almonods, walnuts, soynuts can really give an interesting texture. And I am addicted to adding Craisins to salads to give it a fruity kick. Williams Sonoma has whole cookbooks dedicated to salads, so try the link below. It has tons and tons of interesting ideas!
Here are links to a couple of recipes for salads:
Mandarin Orange Salad:
http://www.ehow.com/how_2249826_mandarin鈥?/a>
Cucumber, Tomato and Onion Salad:
http://www.ehow.com/how_2242285_cucumber鈥?/a>
In a pot put black beans(drained %26amp; rinsed), jalapenos optional as well, olive oil, onion, tomatoes, cilantro, garlic (corn optional) and lemon or lime juice in it and some of the following spices: cumin, thyme, chili powder and paprika
cook on the stove for about 10 min
make up your favorite salad fixin's or use this chopped romaine leaves, shredded carrot, sliced cucumbers avocado if you wish as a garnish on top.
place the salad on your plate and add the warm beans to the top
sprinkle cheese and add ranch dressing over it. if you have chicken breasts or steak or pork you can broil those in the oven with some cumin, garlic powder, onion powder, chili powder and salt %26amp; pepper and olive oil..
good!
I need healthy salad recipes!?
I eat salads every day for lunch and there's not much variety to them. They're always romaine lettuce with tomatoes, cucumber, chicken, and egg whites with fat free italian dressing. I need to spice up my life with some healthy salad recipes. I need your healthy salad recipes!! Thanks for helping me make this big change in my life!I need healthy salad recipes!?
Here are a couple of good ones..
***Chinese Noodle Salad***
(Use whole grain pasta rather than white)
Ingredients:
1 pound of linguine noodles
2 tablespoons sesame oil (light colored sesame oil made from untoasted sesame seeds)
2 bunches green onions, sliced on the bias (save 2 tablespoons for garnish)
1 bunch fresh cilantro, chopped
2 jalapeno chilies, seeded, deveined and minced
10 ounces of snow peas, stringed and thinly sliced lengthwise
Napa cabbage leaves for lining serving bowl
2 carrots, shredded (soaked in cold water for 30 minutes and drained well) for garnish
1/2 cup chopped, roasted peanuts for garnish
Ingredients For Dressing:
1/2 cup soy sauce
1/4 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup rice vinegar
1 tablespoon sugar
1/4 cup Oriental (dark) sesame oil (see note below)
***Grilled Vegetable Salad***
Ingredients:
3/4 pound asparagus, washed
2 ears of corn, shucked
1 red onion, sliced into 1/2 inch slices
2 small zucchini, cut lengthwise into 1/2 inch slices (very small squash can be cut down the middle and grilled in halves)
2 bell peppers (red, yellow or green), cut in half with seeds and whitish ribs removed
2 tablespoons melted butter
2 tablespoons olive oil
Kosher salt and fresh ground black pepper
More Ingredients (Not to be grilled)
1 avocado, halved, pitted and then diced
2-3 Roma tomatoes, cored and cut into large pieces
12-16 ounces of mixed baby greens (or your favorite greens)
1/3-1/2 cup freshly grated Asiago or Parmesan cheese
Serve with a balsamic vinaigrette.
EDIT: You asked for more, so I found some more...
***Chicken, Rice and Black Bean Salad***
1 cup brown (or white) rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced
Directions
1.Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
2.Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.
***Crispy Goat Cheese Salad***
1/2 cup olive oil, plus more for baking sheet
3 large red potatoes (about 1 pound)
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1 large egg
1 cup fresh breadcrumbs
12 ounces fresh goat cheese
8 ounces mixed salad greens, or mesclun mix
Directions
1.Preheat broiler. Brush a baking sheet with oil; set side. Place the potatoes and 1/4 cup water in a microwaveable dish, cover with plastic wrap, and cook on high until potatoes are easily pierced with the tip of a sharp knife, 8 to 10 minutes. (Alternatively, place potatoes in a medium saucepan, cover with water, and bring to a boil; simmer until fork tender, about 20 minutes.) Rinse under cold water until cool enough to handle. Cut into 1-inch chunks, and place in a medium bowl.
2.In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each, salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Pour dressing over potatoes, toss to combine and set aside.
3.In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in a second shallow bowl. Slice the cheese into 8 rounds, and pat each into a disk about 1/2-inch-thick. Cover with wax paper to prevent sticking. Using two forks, dip disks first in egg, and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
4.Brush disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
5.Toss the lettuce with the dressed potatoes. To serve, spoon salads onto plates, and top each with cheese disksI need healthy salad recipes!?
Strawberry Spinach Salad --
.INGREDIENTS
1/2 cup white sugar
2 tablespoons sesame seeds
1/2 teaspoon sesame oil
1 tablespoon poppy seeds
1 1/2 teaspoons dried minced onion
1/4 teaspoon paprika
1/2 cup vegetable oil
1/2 cup balsamic vinegar
2 bunches fresh spinach - chopped, washed and dried
1 pint strawberries, halved
..DIRECTIONS
1.Whisk together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar. Refrigerate until chilled.
2.In a salad bowl, combine the spinach and strawberries. Drizzle with dressing, toss lightly and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Steak Salad (Ranen Salad) --
.INGREDIENTS
1 1/2 pounds beef sirloin steak
8 cups romaine lettuce, torn into bite-size pieces
6 roma (plum) tomatoes, sliced
1/2 cup sliced fresh mushrooms
3/4 cup crumbled blue cheese
1/4 cup walnuts
1/3 cup vegetable oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 teaspoons Worcestershire sauce
1/8 teaspoon liquid smoke flavoring
..DIRECTIONS
1.Preheat oven on broiler setting. Broil steaks for 3 to 5 minutes per side, or to desired doneness. Allow to cool, then slice into bite-size pieces.
2.On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices.
3.In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce, and smoke flavoring. Drizzle over salad.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Salad with Prosciutto and Caramelized Pears and Walnuts --
.INGREDIENTS
2 cups fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 tablespoon white sugar
1 tablespoon white wine
salt and pepper to taste
3/4 cup extra virgin olive oil
1 tablespoon butter
2 pears - peeled, cored and cut into wedges
1 cup walnut halves
1/2 cup white sugar
1/4 cup water
1/4 pound prosciutto, cut into thin strips
2 romaine hearts, rinsed and torn
..DIRECTIONS
1.In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
2.Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
3.Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
4.In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
Magic Bean Salad
1 can Great Northern White Beans
1 can Black Beans
1 can Black Eyed Peas
1 can White Shoe Peg Corn
1 large Cucumber or Zucchini
2 large Tomatoes
3 tbsp Olive Oil
3 cloves Garlic
1/8 cup chopped Cilantro
1/4 cup Lime Juice
1/4 cup Red Wine Vinegar
Rinse each can thoroughly %26amp; separately then dump into a large mixing bowl.
Add the rest of the ingredients then mix thoroughly
Ready to eat immediately, but best if chilled overnight.
Can be served with tortilla chips for magic bean dip instead of salad.
Feel free to add more or less of the last 4 ingredients if you like or dislike those flavors.
This is my favorite salad, and don't panic about the fat grams in the olive oil and feta. This makes a HUGE salad with many servings, so the fat is negligible.
1 cup orzo
1/2 bag baby spinach
1 or 2 cans garbanzo beans, drained and rinsed
One 4 oz. pkg. crumbled feta, any flavor
(Anything else you want, toasted pine nuts, sun-dried tomatoes, chopped green onions, etc.)
Lemon vinaigrette (recipe follows)
Boil the orzo. While that's boiling, chop up the spinach and make the vinaigrette. As soon as the orzo is done, drain quickly and toss over the beans and spinach. Toss. Pour vinaigrette over and toss. Sprinkle with crumbled feta.
Lemon vinaigrette
1/3 cup olive oil
Zest of one lemon, juice of 2 lemons
Spoonful of minced garlic
Big pinch dried oregano
Pinch of kosher salt and fresh ground pepper
--Put all that in a jar and shake well
Try some couscous
go to foodnetwork.com
Here's a couple favorites of mine:
Tuna and White bean Salad: (In fact, this is my lunch today)
This one is loaded with omega-3's and fiber
toasted bread crumbs (I make mine from whole wheat bread, but you can buy them)
salt and pepper
1 clove minced garlic
1/4 cup olive oil
Juice of 1 lemon
2 tsp. whole-grain or dijon mustard
1/4 c. chopped parsley
1 can white beans drained (I use cannelini)
2 stalks celery chopped
1/2 small red onion chopped
2 cans solid pack tuna drained and flaked (I get the water packed...oil packed adds too many calories)
2 small heads butter lettuce, or 1 bag butter lettuce mix.
In a large bowl combine the lemon juice, mustard, salt and pepper. Gradually whisk in the olive oil until smooth. Add the parsley, tuna, beans, celery and onions and gently stir to coat. To serve, arrange lettuce on plates and top with tuna mixture. Sprinkle on bread crumbs. This makes 4 really healthy sized servings, but even if you are the only one eating it, since you keep the tuna mixture and the lettuce separate, it stores really well.
CHICKEN AND ORZO SALAD:
this one has plenty of essential fats from the walnuts and olive oil, plus tons of calcium, iron, and vitamin C from the spinach.
2/3 c. pesto (either purchased or homemade)
2 T. White wine vinegar
salt and pepper
1/2 pound orzo pasta (whole wheat if you can find it...you can also use brown rice)
2 1/2 cups cooked chicken ( canned, leftover, or deli rotisserie)
1/2 pound cherry tomatoes (halved)
1/2 pound baby spinach
In a large bowl mix the pesto and vinegar. Season with salt and pepper. Cook the orzo according to package directions, drain and rinse under cold running water and drain again. Add the orzo to the dressing and stir to coat evenly. Add the chicken, tomatoes and spinach and toss to combine.
This makes enough for two HUGE dinner sized servings, or 4 lighter lunch servings. If there's no way its going to be eaten at one time, combine everything except the spinach and then add that when you're going to eat...that will keep it from getting soggy.
Best advice..don't shun fat altogether when you're trying to diet or eat healthier. Just use healthy fats (like olive oil) and use in moderation.
Here's one more that is wonderfully crunchy and light with virtually no calories...though it's not really a recipe so much as a technique.
THE INCREDIBLE, MAGICAL, NO DRESSING, SALAD:
lettuce (romaine and iceberg...try to avoid leaf lettuce in this recipe)
green pepper
cherry tomatoes
fresh bean sprouts
fresh snow pea pods
cucumber
green onion
salt and pepper
a splash of olive oil.
The amounts of the vegetables is entirely up to you, but it should be more veggies than lettuce, and try not to make it in TOO small of a batch. The real magic of it is that all the vegetables work together to make their own dressing and if you you don't have enough of it, it just doesn't work.Two rules: 1. you must cut all the veggies on a plate so you can catch the juices from them (they are what make the ';dressing), and 2. you must use a serrated knife to cut them with..and if you have a dull one, even better. You'll need a huge bowl.
Start with the lettuce...that you can tear into bite size pieces...use a combination of romaine and iceberg. Throw it in the bowl and give it a LIGHT sprinkle of salt.
Then, start cutting the veggies into bite size pieces. Using a dull serrated knife will help bring our some of the juices in the vegetables. In between each layer or two, sprinkle some salt (just a bit). Try to catch all the juices on the plate and add that in too. If you aren't getting much wet your hands under running water and ';flick'; a little water in the bowl. Leave the bean sprouts whole. After you're all done with the vegetables, add a little pepper and a couple drops of olive oil (maybe 1/4 tsp.) and mix well.
Let it set in the refrigerator for about an hour to allow the flavors to ';blend';. The little bit of salt you add helps extract more juices that combine to make the ';dressing';.
Serve it with grilled chicken or fish, or all by itself. It will keep for about two days in the refrigerator, and is great when you feel hungry you can grab a bowl and munch...did I mention that it has almost NO calories?
Here are a couple of good ones..
***Chinese Noodle Salad***
(Use whole grain pasta rather than white)
Ingredients:
1 pound of linguine noodles
2 tablespoons sesame oil (light colored sesame oil made from untoasted sesame seeds)
2 bunches green onions, sliced on the bias (save 2 tablespoons for garnish)
1 bunch fresh cilantro, chopped
2 jalapeno chilies, seeded, deveined and minced
10 ounces of snow peas, stringed and thinly sliced lengthwise
Napa cabbage leaves for lining serving bowl
2 carrots, shredded (soaked in cold water for 30 minutes and drained well) for garnish
1/2 cup chopped, roasted peanuts for garnish
Ingredients For Dressing:
1/2 cup soy sauce
1/4 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup rice vinegar
1 tablespoon sugar
1/4 cup Oriental (dark) sesame oil (see note below)
***Grilled Vegetable Salad***
Ingredients:
3/4 pound asparagus, washed
2 ears of corn, shucked
1 red onion, sliced into 1/2 inch slices
2 small zucchini, cut lengthwise into 1/2 inch slices (very small squash can be cut down the middle and grilled in halves)
2 bell peppers (red, yellow or green), cut in half with seeds and whitish ribs removed
2 tablespoons melted butter
2 tablespoons olive oil
Kosher salt and fresh ground black pepper
More Ingredients (Not to be grilled)
1 avocado, halved, pitted and then diced
2-3 Roma tomatoes, cored and cut into large pieces
12-16 ounces of mixed baby greens (or your favorite greens)
1/3-1/2 cup freshly grated Asiago or Parmesan cheese
Serve with a balsamic vinaigrette.
EDIT: You asked for more, so I found some more...
***Chicken, Rice and Black Bean Salad***
1 cup brown (or white) rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced
Directions
1.Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
2.Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine. Serve immediately, or refrigerate, covered, up to 1 day.
***Crispy Goat Cheese Salad***
1/2 cup olive oil, plus more for baking sheet
3 large red potatoes (about 1 pound)
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1 large egg
1 cup fresh breadcrumbs
12 ounces fresh goat cheese
8 ounces mixed salad greens, or mesclun mix
Directions
1.Preheat broiler. Brush a baking sheet with oil; set side. Place the potatoes and 1/4 cup water in a microwaveable dish, cover with plastic wrap, and cook on high until potatoes are easily pierced with the tip of a sharp knife, 8 to 10 minutes. (Alternatively, place potatoes in a medium saucepan, cover with water, and bring to a boil; simmer until fork tender, about 20 minutes.) Rinse under cold water until cool enough to handle. Cut into 1-inch chunks, and place in a medium bowl.
2.In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each, salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Pour dressing over potatoes, toss to combine and set aside.
3.In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in a second shallow bowl. Slice the cheese into 8 rounds, and pat each into a disk about 1/2-inch-thick. Cover with wax paper to prevent sticking. Using two forks, dip disks first in egg, and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
4.Brush disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
5.Toss the lettuce with the dressed potatoes. To serve, spoon salads onto plates, and top each with cheese disksI need healthy salad recipes!?
Strawberry Spinach Salad --
.INGREDIENTS
1/2 cup white sugar
2 tablespoons sesame seeds
1/2 teaspoon sesame oil
1 tablespoon poppy seeds
1 1/2 teaspoons dried minced onion
1/4 teaspoon paprika
1/2 cup vegetable oil
1/2 cup balsamic vinegar
2 bunches fresh spinach - chopped, washed and dried
1 pint strawberries, halved
..DIRECTIONS
1.Whisk together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar. Refrigerate until chilled.
2.In a salad bowl, combine the spinach and strawberries. Drizzle with dressing, toss lightly and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Steak Salad (Ranen Salad) --
.INGREDIENTS
1 1/2 pounds beef sirloin steak
8 cups romaine lettuce, torn into bite-size pieces
6 roma (plum) tomatoes, sliced
1/2 cup sliced fresh mushrooms
3/4 cup crumbled blue cheese
1/4 cup walnuts
1/3 cup vegetable oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 teaspoons Worcestershire sauce
1/8 teaspoon liquid smoke flavoring
..DIRECTIONS
1.Preheat oven on broiler setting. Broil steaks for 3 to 5 minutes per side, or to desired doneness. Allow to cool, then slice into bite-size pieces.
2.On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices.
3.In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce, and smoke flavoring. Drizzle over salad.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Salad with Prosciutto and Caramelized Pears and Walnuts --
.INGREDIENTS
2 cups fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 tablespoon white sugar
1 tablespoon white wine
salt and pepper to taste
3/4 cup extra virgin olive oil
1 tablespoon butter
2 pears - peeled, cored and cut into wedges
1 cup walnut halves
1/2 cup white sugar
1/4 cup water
1/4 pound prosciutto, cut into thin strips
2 romaine hearts, rinsed and torn
..DIRECTIONS
1.In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
2.Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
3.Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
4.In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!
Magic Bean Salad
1 can Great Northern White Beans
1 can Black Beans
1 can Black Eyed Peas
1 can White Shoe Peg Corn
1 large Cucumber or Zucchini
2 large Tomatoes
3 tbsp Olive Oil
3 cloves Garlic
1/8 cup chopped Cilantro
1/4 cup Lime Juice
1/4 cup Red Wine Vinegar
Rinse each can thoroughly %26amp; separately then dump into a large mixing bowl.
Add the rest of the ingredients then mix thoroughly
Ready to eat immediately, but best if chilled overnight.
Can be served with tortilla chips for magic bean dip instead of salad.
Feel free to add more or less of the last 4 ingredients if you like or dislike those flavors.
This is my favorite salad, and don't panic about the fat grams in the olive oil and feta. This makes a HUGE salad with many servings, so the fat is negligible.
1 cup orzo
1/2 bag baby spinach
1 or 2 cans garbanzo beans, drained and rinsed
One 4 oz. pkg. crumbled feta, any flavor
(Anything else you want, toasted pine nuts, sun-dried tomatoes, chopped green onions, etc.)
Lemon vinaigrette (recipe follows)
Boil the orzo. While that's boiling, chop up the spinach and make the vinaigrette. As soon as the orzo is done, drain quickly and toss over the beans and spinach. Toss. Pour vinaigrette over and toss. Sprinkle with crumbled feta.
Lemon vinaigrette
1/3 cup olive oil
Zest of one lemon, juice of 2 lemons
Spoonful of minced garlic
Big pinch dried oregano
Pinch of kosher salt and fresh ground pepper
--Put all that in a jar and shake well
Try some couscous
go to foodnetwork.com
Here's a couple favorites of mine:
Tuna and White bean Salad: (In fact, this is my lunch today)
This one is loaded with omega-3's and fiber
toasted bread crumbs (I make mine from whole wheat bread, but you can buy them)
salt and pepper
1 clove minced garlic
1/4 cup olive oil
Juice of 1 lemon
2 tsp. whole-grain or dijon mustard
1/4 c. chopped parsley
1 can white beans drained (I use cannelini)
2 stalks celery chopped
1/2 small red onion chopped
2 cans solid pack tuna drained and flaked (I get the water packed...oil packed adds too many calories)
2 small heads butter lettuce, or 1 bag butter lettuce mix.
In a large bowl combine the lemon juice, mustard, salt and pepper. Gradually whisk in the olive oil until smooth. Add the parsley, tuna, beans, celery and onions and gently stir to coat. To serve, arrange lettuce on plates and top with tuna mixture. Sprinkle on bread crumbs. This makes 4 really healthy sized servings, but even if you are the only one eating it, since you keep the tuna mixture and the lettuce separate, it stores really well.
CHICKEN AND ORZO SALAD:
this one has plenty of essential fats from the walnuts and olive oil, plus tons of calcium, iron, and vitamin C from the spinach.
2/3 c. pesto (either purchased or homemade)
2 T. White wine vinegar
salt and pepper
1/2 pound orzo pasta (whole wheat if you can find it...you can also use brown rice)
2 1/2 cups cooked chicken ( canned, leftover, or deli rotisserie)
1/2 pound cherry tomatoes (halved)
1/2 pound baby spinach
In a large bowl mix the pesto and vinegar. Season with salt and pepper. Cook the orzo according to package directions, drain and rinse under cold running water and drain again. Add the orzo to the dressing and stir to coat evenly. Add the chicken, tomatoes and spinach and toss to combine.
This makes enough for two HUGE dinner sized servings, or 4 lighter lunch servings. If there's no way its going to be eaten at one time, combine everything except the spinach and then add that when you're going to eat...that will keep it from getting soggy.
Best advice..don't shun fat altogether when you're trying to diet or eat healthier. Just use healthy fats (like olive oil) and use in moderation.
Here's one more that is wonderfully crunchy and light with virtually no calories...though it's not really a recipe so much as a technique.
THE INCREDIBLE, MAGICAL, NO DRESSING, SALAD:
lettuce (romaine and iceberg...try to avoid leaf lettuce in this recipe)
green pepper
cherry tomatoes
fresh bean sprouts
fresh snow pea pods
cucumber
green onion
salt and pepper
a splash of olive oil.
The amounts of the vegetables is entirely up to you, but it should be more veggies than lettuce, and try not to make it in TOO small of a batch. The real magic of it is that all the vegetables work together to make their own dressing and if you you don't have enough of it, it just doesn't work.Two rules: 1. you must cut all the veggies on a plate so you can catch the juices from them (they are what make the ';dressing), and 2. you must use a serrated knife to cut them with..and if you have a dull one, even better. You'll need a huge bowl.
Start with the lettuce...that you can tear into bite size pieces...use a combination of romaine and iceberg. Throw it in the bowl and give it a LIGHT sprinkle of salt.
Then, start cutting the veggies into bite size pieces. Using a dull serrated knife will help bring our some of the juices in the vegetables. In between each layer or two, sprinkle some salt (just a bit). Try to catch all the juices on the plate and add that in too. If you aren't getting much wet your hands under running water and ';flick'; a little water in the bowl. Leave the bean sprouts whole. After you're all done with the vegetables, add a little pepper and a couple drops of olive oil (maybe 1/4 tsp.) and mix well.
Let it set in the refrigerator for about an hour to allow the flavors to ';blend';. The little bit of salt you add helps extract more juices that combine to make the ';dressing';.
Serve it with grilled chicken or fish, or all by itself. It will keep for about two days in the refrigerator, and is great when you feel hungry you can grab a bowl and munch...did I mention that it has almost NO calories?
Salad diet? Any recipes?
I have decided to eat salad every day for lunch in order to be more healthy but I need to eat some exciting ones. Any ideas? Iceberg and italian dressing is not appealing.Salad diet? Any recipes?
I use Butter lettuce and green leaf lettuce.
Add some feta cheese, kalamata olives and a olive oil/pesto dressing for a quick greek salad
Add chopped chicken, shredded cheese, some various fresh chopped veggies and low fat ranch dressing
Add chopped chicken or ground beef (cooked with taco seasoning) FF sour cream, taco sauce and shredded cheese for taco salad.
You can buy frozen stir fry mixes in the store, cook some of that up, put over lettuce add an asian style dressing, yummy.Salad diet? Any recipes?
fresh spinach, with chopped boiled eggs, bacon, your favorite cheese, some tomatoes and cucumbers and some ranch dressing is great.
CHOPPED SALAD WITH TUNA AND GARLIC
6 tbsps. extra virgin olive oil
1/4 red wine vinegar
1 minced garlic clove
1/2 head escarole, thinly sliced
1/2 head romaine lettuce, thinly sliced
2 (6 oz.) cans tuna packed in water, drained well
salt and pepper to taste
In a large bowl, whisk together olive oil, red wine vinegar, and garlic. Add the escarole, romaine, tuna, salt and pepper; toss all ingredients together well, and serve immediately. Serves 2 as a main dish, 4 as a side dish.
Here is a really delicious and simple salad:
Cut up half a tomato, a small cucumber, shredded carrots, about a half a cup of corn, and sunflower seeds. Drizzle on some olive oil and your ready to eat.
Have you tried a nice Caesar salad?
I have recently done the same as you trying to drop a few pounds and just eat more healthy in general. I now buy salads from fast food places instead of junk fast food. Wendys and Burger King have some pretty decent fresh salads.
omg'sh this is the best salad ever---brocolli, califlower, bacon, chunks of colby jack cheese, and pour on ranch...i can't say its the heathiest salad but its TO DIE for
use as base: roman lettuce, even some iceberg and any green salad available ( Best is this ';italian mix'; with lollo rosso etc. and some ';wild greens'; called ';mescul'; or smething like that).
Add cherry tomatoes, sweet corn, fresh herbs like basil, colliander etc.
Add grilled chicken strips or boiled egg or cheese or... (never all together then you will end up eating very unhealthy !)
For dressing simple: olive oil, lemon or white vinegar, salt + pepper
Carrot and raisin with pineapple, mayonnaise and a little bit of peanutbutter
Peas, cheese and onions mixed with mayonnaise or fat free ranch and served on a bed of lettuce.
Waldorf Salad
Apples, pears, raisins, walnuts mixed with mayonnaise and a little bit of lemon juice.
Grilled Chicken Strips, Vinagrette Sauce, Dry Spinach, Lettuce, Tomatoes, Cucumbers, Boiled Egg crumbled, carrots and peas.
Put ';stuff'; in it...carrots, cheese, boiled egg, pickle, tomatoes, cucumber, ham (think of the things you see on a salad bar)...try different types of lettuce (leaf lettuce, romaine, etc)...perhaps have some cole-slaw occasionally (you can make your own dressing with mayo and vinegar or lemon juice to cut out the sugar of the prepared ones)...
The primary thing with salad, is to watch your dressing...that's where a lot of the calories come from...good luck!
Granberry Salad;
1 can whole granberries
1 (8oz) pkg rasberry jello
2 c boiling water
1c sour cream
1 c chopped pecans
Disolve jello in boiling water, add whole cranberries, stir well, chill until slightly thickened, add sour cream and nuts, mix and refrigerated until thickened.
Italian Potatoes;
8 med potatoes pealed
1/4 c veg oil
1tsp parsley flakes
1tsp salt
1tsp pepper
1/4 tsp oregano
1tsp garlic powder
Cut potaoes into lengh wise slices,mix potatoes with remaining ingredients,crease baking pan and bake at 375 until potatoes are tender and brown about 1 hr, place on cold lettace leaves and sprinkle with paprika.
i like romana lettuce with all kinds of veggies try some other dressing maybe ranch or thousand
Any salad tastes better and crisp if the vegetables have been soaked in chilled water for a while.
For good home-made sprouted lentils follow the following steps:
Soak lentils in lots of water overnight.
In the morning drain water and wash by draining and adding water 2-3 times. Do not rub. Finally drain all water.
Cover and keep in warm dark place.
At night add water and drain out.
Cover and keep again as before.
By morning 3/4 long sprouts are ready!
Preferably use a porous container eg. an earthen pot. for best results.
TOSSED SALAD
Tossed vegetables
Baked beans
Water
Method:
Prepare tossed vegetable salad as in recipe in salads.
Wash half tin baked beans by adding 1 cup water.
Strain through a colander, saving the liquid.
Add the well-drained baked beans to salad.
Use liquid to make a vegetable soup or as stock.
Serve salad well chilled, with cold soup made from above stock.
SEE THROUGH SALAD
tsp gelatine or lemon jelly 1/2 packet
2 1/2 cups water
2 cups mixed shredded or grated firm vegetables eg. carrot, cabbage, celery etc.
1 green chilli chopped fine
2-3 springs mint leaves chopped
1 cucumber, slices for decorating
1 tomato slices for decorating
salt, sugar, pepper (freshly ground to taste)
Method
Prepare the jelly in regular way.
If using gelatine take 1/2 cup water in a small heavy crucible
Sprinkle gel on it. Allow to soak as it is for 5 minutes.
Now hold the crucible over very low flame or indirectly and stir gradually till all the gelatine dissolves and the liquid is clear. Do not allow to boil.
Add to the remaining water and stir well till clear.
Set in a rinsed wet glass bowl or jelly mould.
Mix all other ingredients and toss together except cucumber and tomato slices.
When the jelly or gel is thick but unset, add the prepared salad and stir in gently.
Set till firm.
Just before serving, unmould by dipping the bowl in hot water for a few seconds and invert on plate.
Decorate ring and top of the mould with cucumber, tomato and coriander sprig.mask making
I use Butter lettuce and green leaf lettuce.
Add some feta cheese, kalamata olives and a olive oil/pesto dressing for a quick greek salad
Add chopped chicken, shredded cheese, some various fresh chopped veggies and low fat ranch dressing
Add chopped chicken or ground beef (cooked with taco seasoning) FF sour cream, taco sauce and shredded cheese for taco salad.
You can buy frozen stir fry mixes in the store, cook some of that up, put over lettuce add an asian style dressing, yummy.Salad diet? Any recipes?
fresh spinach, with chopped boiled eggs, bacon, your favorite cheese, some tomatoes and cucumbers and some ranch dressing is great.
CHOPPED SALAD WITH TUNA AND GARLIC
6 tbsps. extra virgin olive oil
1/4 red wine vinegar
1 minced garlic clove
1/2 head escarole, thinly sliced
1/2 head romaine lettuce, thinly sliced
2 (6 oz.) cans tuna packed in water, drained well
salt and pepper to taste
In a large bowl, whisk together olive oil, red wine vinegar, and garlic. Add the escarole, romaine, tuna, salt and pepper; toss all ingredients together well, and serve immediately. Serves 2 as a main dish, 4 as a side dish.
Here is a really delicious and simple salad:
Cut up half a tomato, a small cucumber, shredded carrots, about a half a cup of corn, and sunflower seeds. Drizzle on some olive oil and your ready to eat.
Have you tried a nice Caesar salad?
I have recently done the same as you trying to drop a few pounds and just eat more healthy in general. I now buy salads from fast food places instead of junk fast food. Wendys and Burger King have some pretty decent fresh salads.
omg'sh this is the best salad ever---brocolli, califlower, bacon, chunks of colby jack cheese, and pour on ranch...i can't say its the heathiest salad but its TO DIE for
use as base: roman lettuce, even some iceberg and any green salad available ( Best is this ';italian mix'; with lollo rosso etc. and some ';wild greens'; called ';mescul'; or smething like that).
Add cherry tomatoes, sweet corn, fresh herbs like basil, colliander etc.
Add grilled chicken strips or boiled egg or cheese or... (never all together then you will end up eating very unhealthy !)
For dressing simple: olive oil, lemon or white vinegar, salt + pepper
Carrot and raisin with pineapple, mayonnaise and a little bit of peanutbutter
Peas, cheese and onions mixed with mayonnaise or fat free ranch and served on a bed of lettuce.
Waldorf Salad
Apples, pears, raisins, walnuts mixed with mayonnaise and a little bit of lemon juice.
Grilled Chicken Strips, Vinagrette Sauce, Dry Spinach, Lettuce, Tomatoes, Cucumbers, Boiled Egg crumbled, carrots and peas.
Put ';stuff'; in it...carrots, cheese, boiled egg, pickle, tomatoes, cucumber, ham (think of the things you see on a salad bar)...try different types of lettuce (leaf lettuce, romaine, etc)...perhaps have some cole-slaw occasionally (you can make your own dressing with mayo and vinegar or lemon juice to cut out the sugar of the prepared ones)...
The primary thing with salad, is to watch your dressing...that's where a lot of the calories come from...good luck!
Granberry Salad;
1 can whole granberries
1 (8oz) pkg rasberry jello
2 c boiling water
1c sour cream
1 c chopped pecans
Disolve jello in boiling water, add whole cranberries, stir well, chill until slightly thickened, add sour cream and nuts, mix and refrigerated until thickened.
Italian Potatoes;
8 med potatoes pealed
1/4 c veg oil
1tsp parsley flakes
1tsp salt
1tsp pepper
1/4 tsp oregano
1tsp garlic powder
Cut potaoes into lengh wise slices,mix potatoes with remaining ingredients,crease baking pan and bake at 375 until potatoes are tender and brown about 1 hr, place on cold lettace leaves and sprinkle with paprika.
i like romana lettuce with all kinds of veggies try some other dressing maybe ranch or thousand
Any salad tastes better and crisp if the vegetables have been soaked in chilled water for a while.
For good home-made sprouted lentils follow the following steps:
Soak lentils in lots of water overnight.
In the morning drain water and wash by draining and adding water 2-3 times. Do not rub. Finally drain all water.
Cover and keep in warm dark place.
At night add water and drain out.
Cover and keep again as before.
By morning 3/4 long sprouts are ready!
Preferably use a porous container eg. an earthen pot. for best results.
TOSSED SALAD
Tossed vegetables
Baked beans
Water
Method:
Prepare tossed vegetable salad as in recipe in salads.
Wash half tin baked beans by adding 1 cup water.
Strain through a colander, saving the liquid.
Add the well-drained baked beans to salad.
Use liquid to make a vegetable soup or as stock.
Serve salad well chilled, with cold soup made from above stock.
SEE THROUGH SALAD
tsp gelatine or lemon jelly 1/2 packet
2 1/2 cups water
2 cups mixed shredded or grated firm vegetables eg. carrot, cabbage, celery etc.
1 green chilli chopped fine
2-3 springs mint leaves chopped
1 cucumber, slices for decorating
1 tomato slices for decorating
salt, sugar, pepper (freshly ground to taste)
Method
Prepare the jelly in regular way.
If using gelatine take 1/2 cup water in a small heavy crucible
Sprinkle gel on it. Allow to soak as it is for 5 minutes.
Now hold the crucible over very low flame or indirectly and stir gradually till all the gelatine dissolves and the liquid is clear. Do not allow to boil.
Add to the remaining water and stir well till clear.
Set in a rinsed wet glass bowl or jelly mould.
Mix all other ingredients and toss together except cucumber and tomato slices.
When the jelly or gel is thick but unset, add the prepared salad and stir in gently.
Set till firm.
Just before serving, unmould by dipping the bowl in hot water for a few seconds and invert on plate.
Decorate ring and top of the mould with cucumber, tomato and coriander sprig.
I am looking for some good chicken salad and tuna salad recipes for sandwiches.........?
I am looking for some good afternoon tea sandwich recipes like chicken salad and tuna salad etc.I am looking for some good chicken salad and tuna salad recipes for sandwiches.........?
I make my chicken salad by taste so I don't have exact measurements.
basically it's just a regular chicken salad recipe like from the back of a mayo jar, or from the Food Network. Then I add, some fresh chopped dill and some pesto.I am looking for some good chicken salad and tuna salad recipes for sandwiches.........?
tuna and a little mayonnaise mixed together, shredded lettuce, grated carrot and mayonnaise
I like to put a bit of chopped up sweet apple in my chicken salad along with the celery and the mayo.
I make my chicken salad by taste so I don't have exact measurements.
basically it's just a regular chicken salad recipe like from the back of a mayo jar, or from the Food Network. Then I add, some fresh chopped dill and some pesto.I am looking for some good chicken salad and tuna salad recipes for sandwiches.........?
tuna and a little mayonnaise mixed together, shredded lettuce, grated carrot and mayonnaise
I like to put a bit of chopped up sweet apple in my chicken salad along with the celery and the mayo.
Recipes for home made salad dressing for diabetics?
Love salads but the prices for store bought dressings are kind of pricey.Recipes for home made salad dressing for diabetics?
What type of diabetes is this? I have type one and any dressing is okay (except for the fact that I am allergic to wheat and need to keep that out).
One thing that I have made and love is using oil and vinegar and using natural, homegrown herbs or all kinds. This is one that doesn't affect blood sugars and you can flavor as wanted. You can also use things like Ms Dash for flavoring (Italian blend, onion medley, etc).
I also have used fresh lemon on my salads. I know this sounds odd, but I just squeeze a little fresh lemon on top of the salad greens and it adds a unique taste.
Hope this is of some help.Recipes for home made salad dressing for diabetics?
I make my own. I use 10mls of extra virgin olive oil and 10mls of flavoured vinegar (my favourite is white wine but I vary it). I add a little pepper (used to add salt but not allowed that any more since my kidneys started failing) and herbs to taste. I crush 1 clove of garlic in it too. Put the whole lot into a glass container with a tight lid and shake really well, serve immediately
try something low glycemic like ranch dressing just a little goes a long way and it won't raise your blood sugar watch out for corn syrup that appears in most salad dressing
I am a type 2 and I haven't found where dressings are a problem. However, Good Seasons makes a dressing mix that you add to oil and vinegar and it's quite reasonable. Otherwise, just use oil and vinegar with some garlic powder, pepper, and other spices to taste.
What type of diabetes is this? I have type one and any dressing is okay (except for the fact that I am allergic to wheat and need to keep that out).
One thing that I have made and love is using oil and vinegar and using natural, homegrown herbs or all kinds. This is one that doesn't affect blood sugars and you can flavor as wanted. You can also use things like Ms Dash for flavoring (Italian blend, onion medley, etc).
I also have used fresh lemon on my salads. I know this sounds odd, but I just squeeze a little fresh lemon on top of the salad greens and it adds a unique taste.
Hope this is of some help.Recipes for home made salad dressing for diabetics?
I make my own. I use 10mls of extra virgin olive oil and 10mls of flavoured vinegar (my favourite is white wine but I vary it). I add a little pepper (used to add salt but not allowed that any more since my kidneys started failing) and herbs to taste. I crush 1 clove of garlic in it too. Put the whole lot into a glass container with a tight lid and shake really well, serve immediately
try something low glycemic like ranch dressing just a little goes a long way and it won't raise your blood sugar watch out for corn syrup that appears in most salad dressing
I am a type 2 and I haven't found where dressings are a problem. However, Good Seasons makes a dressing mix that you add to oil and vinegar and it's quite reasonable. Otherwise, just use oil and vinegar with some garlic powder, pepper, and other spices to taste.
Any good POTATO SALAD recipes?
SOMETHING SIMPLEAny good POTATO SALAD recipes?
Warm Potato Salad with Cumin Seeds
Ingredients
400g potato, cooked and peeled
200g tomato, seeded and diced
40g red chilli, sliced
20g coriander, chopped
25g shallots, sliced fine
1 tbsp cumin
1/4 tsp cumin powder
ghee
Method
Cut the potatoes into 2cm cubes. Heat up a frying pan and put in two tablespoons ghee. Add the potatoes and cook them till golden brown, season with salt to taste and then dish out.
Roast the cumin with one teaspoon ghee till fragrant and stir in the potatoes.
Sprinkle 1/4 teaspoon cumin powder before adding in the tomatoes, shallots and chilli. Toss well in the pan and turn off flame.
Keep warm in the pan. Add the coriander just before serving.
Note
You can steam or boil the potatoes till cooked but firm to the touch before frying.Any good POTATO SALAD recipes?
my mom has a good recipes!!! lol
Well, mines is not thaaaaat simple, but it's so good you'll love it.
2 pounds Potatoes
2 eggs (hard boiled, diced)
1 small onion (diced)
1 small apple (diced)
1/2 green and 1/2 red pepper (diced)
1 chicken breast (cubed)
salt
pepper
mayo to your taste
1 tablespoon cider vinegar
3 garlic cloves
Put the potatoes, (cubed), the chicken, and the eggs to boil with 3 cloves of garlic and salt to taste. Dice the onions, peppers and the apples, mix it with a tablespoon of apple cider vinegar, (so it won't get dark or the onion be too overwhelming). Cut the chicken, dice the eggs and mix everything with mayo, salt and pepper to taste. Enjoy
go to recipe.com and type in potato salad they will give u some goood ones!!!
My trick is to use red-skinned potatoes. Start theml in cold water.
I also mix up all the dressing ingredients in a separate bowl, THEN toss w/ potatoes and eggs.
Dressing: Mayo, squirt or two of yellow mustard, some sweet pickle relish, some dill pickle relish, S%26amp;P to taste... Stir into cubed potatoes and hard-cooked chopped eggs.
Mmm, talk about comfort food! I love PS when it's still warm!
boil potatoes (with or without peels) diced. let cool in fridge.
add mayo to taste
add mustard to taste
pinch of dill (don't use too much)
pinch of pepper
mix
stick in fridge
I just wanted to say I like your penguin!
My family always adds something to potato salad that most people don't:
KETCHUP!! it was used by my great grandmother in the great depression to help conserve mayonnaise. I'm so sorry that i don't know how much of each ingredient to use, but the mayo-ketchup mixture should be a light reddish pink color. Also,try only cooling the potatoes half-way, and try it warm, but don't put it in the microwave!
Red-Skin potatoes, cooked with skin still on
Mayonnaise
Heinz Ketchup
Hard-Boiled eggs
Onions-diced
Celery-chopped
Salt and pepper-to taste
I don't know one, but I just had to say that I LOVE your penguin picture! it's so cute! way to go!
mix leftover chicken breast or a tin of tuna with the potatoes. add a small onion, a green pepper, iceburg lettuce and mayo. season with celery salt and paprika.
you need :
sweetcorn
potato
mayanas
cucumber
winger
black pep er
mix it all 2gather
try this link, u'll find variety of potato salad recipes.
http://southernfood.about.com/cs/potatosalads/a/potato_salad_2.htm
Potato Salad is BEST kept simple. Cut red potatoes into fairly big bite sized chunks. (Whether you peel them or not is a matter of taste; it doesn't really matter. I usually don't.) Boil potato chunks until soft, then allow to cool to room temperature. (If they are not sufficiently cooled, you will have lumpy mashed potatoes instead of potato salad.) Stir in a GENEROUS amount of sweet salad cubes (pckles), then enough Miracle Whip salad dressing OR Hellman's Mayo (depending on which you prefer, but either is good) to make it the consistency you want. Three ingredients---simple enough?
Warm Potato Salad with Cumin Seeds
Ingredients
400g potato, cooked and peeled
200g tomato, seeded and diced
40g red chilli, sliced
20g coriander, chopped
25g shallots, sliced fine
1 tbsp cumin
1/4 tsp cumin powder
ghee
Method
Cut the potatoes into 2cm cubes. Heat up a frying pan and put in two tablespoons ghee. Add the potatoes and cook them till golden brown, season with salt to taste and then dish out.
Roast the cumin with one teaspoon ghee till fragrant and stir in the potatoes.
Sprinkle 1/4 teaspoon cumin powder before adding in the tomatoes, shallots and chilli. Toss well in the pan and turn off flame.
Keep warm in the pan. Add the coriander just before serving.
Note
You can steam or boil the potatoes till cooked but firm to the touch before frying.Any good POTATO SALAD recipes?
my mom has a good recipes!!! lol
Well, mines is not thaaaaat simple, but it's so good you'll love it.
2 pounds Potatoes
2 eggs (hard boiled, diced)
1 small onion (diced)
1 small apple (diced)
1/2 green and 1/2 red pepper (diced)
1 chicken breast (cubed)
salt
pepper
mayo to your taste
1 tablespoon cider vinegar
3 garlic cloves
Put the potatoes, (cubed), the chicken, and the eggs to boil with 3 cloves of garlic and salt to taste. Dice the onions, peppers and the apples, mix it with a tablespoon of apple cider vinegar, (so it won't get dark or the onion be too overwhelming). Cut the chicken, dice the eggs and mix everything with mayo, salt and pepper to taste. Enjoy
go to recipe.com and type in potato salad they will give u some goood ones!!!
My trick is to use red-skinned potatoes. Start theml in cold water.
I also mix up all the dressing ingredients in a separate bowl, THEN toss w/ potatoes and eggs.
Dressing: Mayo, squirt or two of yellow mustard, some sweet pickle relish, some dill pickle relish, S%26amp;P to taste... Stir into cubed potatoes and hard-cooked chopped eggs.
Mmm, talk about comfort food! I love PS when it's still warm!
boil potatoes (with or without peels) diced. let cool in fridge.
add mayo to taste
add mustard to taste
pinch of dill (don't use too much)
pinch of pepper
mix
stick in fridge
I just wanted to say I like your penguin!
My family always adds something to potato salad that most people don't:
KETCHUP!! it was used by my great grandmother in the great depression to help conserve mayonnaise. I'm so sorry that i don't know how much of each ingredient to use, but the mayo-ketchup mixture should be a light reddish pink color. Also,try only cooling the potatoes half-way, and try it warm, but don't put it in the microwave!
Red-Skin potatoes, cooked with skin still on
Mayonnaise
Heinz Ketchup
Hard-Boiled eggs
Onions-diced
Celery-chopped
Salt and pepper-to taste
I don't know one, but I just had to say that I LOVE your penguin picture! it's so cute! way to go!
mix leftover chicken breast or a tin of tuna with the potatoes. add a small onion, a green pepper, iceburg lettuce and mayo. season with celery salt and paprika.
you need :
sweetcorn
potato
mayanas
cucumber
winger
black pep er
mix it all 2gather
try this link, u'll find variety of potato salad recipes.
http://southernfood.about.com/cs/potatosalads/a/potato_salad_2.htm
Potato Salad is BEST kept simple. Cut red potatoes into fairly big bite sized chunks. (Whether you peel them or not is a matter of taste; it doesn't really matter. I usually don't.) Boil potato chunks until soft, then allow to cool to room temperature. (If they are not sufficiently cooled, you will have lumpy mashed potatoes instead of potato salad.) Stir in a GENEROUS amount of sweet salad cubes (pckles), then enough Miracle Whip salad dressing OR Hellman's Mayo (depending on which you prefer, but either is good) to make it the consistency you want. Three ingredients---simple enough?
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