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?
Does anybody have any good recipes for cold pasta salads,chinese salad, and chili beans. please?
Asian Pasta Salad
1/2 tablespoon sesame seeds
1 tablespoon sesame oil
1 cup snow peas
1/2 cup red onion, diced
1 red pepper, chopped
2 cups broccoli florets
1 cup Asian style salad dressing
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 oz) package of pasta
Salt and pepper to taste
Boil broccoli for 3 to 5 minutes then remove from water. Boil snow peas for 1 to 2 minutes then remove from water. Boil pasta until soft and drain. Toss pasta with salad dressing. Add broccoli, red pepper, red onion, snow peas, ginger, and garlic. Add salt and pepper to taste. Refrigerate for several hours. Garnish with sesame oil and sesame seeds.Does anybody have any good recipes for cold pasta salads,chinese salad, and chili beans. please?
Coronation chicken salad.
Make the pasta, add chopped up ready to eat chicken (or from a roast made before hand), add mayonaise and a little water, add curry powder - as much as you like depending how spicy you like it.
Or
Tuna and sweetcorn pasta salad
Just the same but with tuna and sweetcorn and no curry powder!Does anybody have any good recipes for cold pasta salads,chinese salad, and chili beans. please?
How about spaghetti salad? It's delicious!
You can use either cooked spaghetti or any other pasta. You just add a can of seasoned ';Italian-style'; diced tomatoes; a chopped medium green pepper; a small can of sliced black olives; and a teaspoon (more or less to taste) of Italian seasoning. You can also add a small amount of chopped onion if you wish.
Just combine the ingredients, chill, and voila :)
My grandmother always added french dressing to her macaroni salad, with peppers and onions in it and celery salt. It is delicious.
a cold macaroni salad with chili.
here are a couple. I am not sure if they are what you are looking for but worth a shot.
CHILI PASTA SALAD
Chili and pasta are served warm over shredded lettuce for an easy main dish salad.oking for but worth a try.
Preparation time: 15 min
Yield: 4 servings
2 ounces (1/2 cup) uncooked medium dried pasta shells
1 (15-ounce) can vegetarian or turkey chili with beans
1 (11-ounce) can whole kernel corn with red and greenpeppers, drained
4 cups shredded Romaine lettuce
1 ounce (1/4 cup) LAND O LAKES庐 Cheddar Cheese, shredded
1/4 cup sliced green onions
LAND O LAKES庐 Fat Free Sour Cream, if desired
Corn chips, if desired
Cook pasta according to package directions. Drain. Return to pan.
Add chili and corn to cooked pasta. Cook over medium heat until heated through (2 to 3 minutes).
To serve, place 1 cup lettuce on each salad plate; top with 1 cup chili mixture, 1 tablespoon cheese and 1 tablespoon green onion. Repeat with remaining ingredients. Serve with sour cream and corn chips.
#2 option:
INGREDIENTS
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (16 ounce) package beans
2 green onions, thinly sliced
1/4 cup pimentos
1 head iceberg lettuce - rinsed, dried, and shredded
DIRECTIONS
Prepare Italian salad dressing according to instructions.
In a salad bowl, combine 1/2 cup of the Italian salad dressing, beans, green onions and pimentos. Refrigerate over night. Serve chilled over shredded lettuce.
Good luck.
For chili Beans you can fry up 1 lb of ground beef, lean, add 2 cups cooked pinto and 1 cup cooked kidney beans, add 6or 7 tablespoons of chili powder along with 1/2 teaspoon garlic salt , 1/2 teaspoon oregano add water to taste boil for about 10 minutes. As for a cool pasta salad you can use a package of either rainbow twirls or shells boil th em, then run cold water from the tap on them in a strainer. put about 1 cup of miracle whip with 1/4 cup milk , 1/2 teaspoon of pepper, 1/2 cup sweetpickle relish mix together you have a great pasta salad.
I make a pasta salad that goes over big time at picnics. I cook some angel hair pasta, drain and rinse. Put in a bowl that you can store and serve in. I pour some Zesty Italian dressing and salad supreme seasoning over the pasta. To that I cut up cheese (any kind you like), pepperoni, red and green peppers. It tastes really good after it sits for a day and the noodles soak up the dressing. Enjoy!!
EVERYONE loves my pasta salad. Get two boxes of the betty crocker classic pasta salad mix and follow the directions. Before you add the pasta, add some cucumbers, sliced black and green olives, diced tomatoes, and pepperoni divided into quarters. Use extra virgin olive oil to add to the powdered mix. It is sooo good!! Everyone will love it!!
1/2 tablespoon sesame seeds
1 tablespoon sesame oil
1 cup snow peas
1/2 cup red onion, diced
1 red pepper, chopped
2 cups broccoli florets
1 cup Asian style salad dressing
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 (16 oz) package of pasta
Salt and pepper to taste
Boil broccoli for 3 to 5 minutes then remove from water. Boil snow peas for 1 to 2 minutes then remove from water. Boil pasta until soft and drain. Toss pasta with salad dressing. Add broccoli, red pepper, red onion, snow peas, ginger, and garlic. Add salt and pepper to taste. Refrigerate for several hours. Garnish with sesame oil and sesame seeds.Does anybody have any good recipes for cold pasta salads,chinese salad, and chili beans. please?
Coronation chicken salad.
Make the pasta, add chopped up ready to eat chicken (or from a roast made before hand), add mayonaise and a little water, add curry powder - as much as you like depending how spicy you like it.
Or
Tuna and sweetcorn pasta salad
Just the same but with tuna and sweetcorn and no curry powder!Does anybody have any good recipes for cold pasta salads,chinese salad, and chili beans. please?
How about spaghetti salad? It's delicious!
You can use either cooked spaghetti or any other pasta. You just add a can of seasoned ';Italian-style'; diced tomatoes; a chopped medium green pepper; a small can of sliced black olives; and a teaspoon (more or less to taste) of Italian seasoning. You can also add a small amount of chopped onion if you wish.
Just combine the ingredients, chill, and voila :)
My grandmother always added french dressing to her macaroni salad, with peppers and onions in it and celery salt. It is delicious.
a cold macaroni salad with chili.
here are a couple. I am not sure if they are what you are looking for but worth a shot.
CHILI PASTA SALAD
Chili and pasta are served warm over shredded lettuce for an easy main dish salad.oking for but worth a try.
Preparation time: 15 min
Yield: 4 servings
2 ounces (1/2 cup) uncooked medium dried pasta shells
1 (15-ounce) can vegetarian or turkey chili with beans
1 (11-ounce) can whole kernel corn with red and greenpeppers, drained
4 cups shredded Romaine lettuce
1 ounce (1/4 cup) LAND O LAKES庐 Cheddar Cheese, shredded
1/4 cup sliced green onions
LAND O LAKES庐 Fat Free Sour Cream, if desired
Corn chips, if desired
Cook pasta according to package directions. Drain. Return to pan.
Add chili and corn to cooked pasta. Cook over medium heat until heated through (2 to 3 minutes).
To serve, place 1 cup lettuce on each salad plate; top with 1 cup chili mixture, 1 tablespoon cheese and 1 tablespoon green onion. Repeat with remaining ingredients. Serve with sour cream and corn chips.
#2 option:
INGREDIENTS
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (16 ounce) package beans
2 green onions, thinly sliced
1/4 cup pimentos
1 head iceberg lettuce - rinsed, dried, and shredded
DIRECTIONS
Prepare Italian salad dressing according to instructions.
In a salad bowl, combine 1/2 cup of the Italian salad dressing, beans, green onions and pimentos. Refrigerate over night. Serve chilled over shredded lettuce.
Good luck.
For chili Beans you can fry up 1 lb of ground beef, lean, add 2 cups cooked pinto and 1 cup cooked kidney beans, add 6or 7 tablespoons of chili powder along with 1/2 teaspoon garlic salt , 1/2 teaspoon oregano add water to taste boil for about 10 minutes. As for a cool pasta salad you can use a package of either rainbow twirls or shells boil th em, then run cold water from the tap on them in a strainer. put about 1 cup of miracle whip with 1/4 cup milk , 1/2 teaspoon of pepper, 1/2 cup sweetpickle relish mix together you have a great pasta salad.
I make a pasta salad that goes over big time at picnics. I cook some angel hair pasta, drain and rinse. Put in a bowl that you can store and serve in. I pour some Zesty Italian dressing and salad supreme seasoning over the pasta. To that I cut up cheese (any kind you like), pepperoni, red and green peppers. It tastes really good after it sits for a day and the noodles soak up the dressing. Enjoy!!
EVERYONE loves my pasta salad. Get two boxes of the betty crocker classic pasta salad mix and follow the directions. Before you add the pasta, add some cucumbers, sliced black and green olives, diced tomatoes, and pepperoni divided into quarters. Use extra virgin olive oil to add to the powdered mix. It is sooo good!! Everyone will love it!!
How much past do I need to cook for pasta salad for 70 on buffet? Any good recipes??
A portion of vegetables, rice, pasta, or salad is 1/2 cup.*
1 box of pasta (1 pound) equals 8 servings
you would need 8 3/4 boxes of pasta
go for 9 boxes (9 pounds of pasta) if there are other salads in the buffet.....
Garden Pasta Salad
(16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.How much past do I need to cook for pasta salad for 70 on buffet? Any good recipes??
lets see... figure pasta expands to twice its weight, and if you're serving 70 people and allow 1/4 lb per person cooked, it comes out to to 8.75lbs. dry. i'd make 10 lbs to have a little leway. and i always recommend foodtv.com for recipes. hope it helps.How much past do I need to cook for pasta salad for 70 on buffet? Any good recipes??
Pasta with Baby Salisbury Steaks
Ingredients
Nonstick cooking spray
8 ounces mafalda (wide, ripple edge) pasta or spaghetti
2 slices raisin bread or cinnamon-raisin bread, torn into small pieces
1/4 cup milk
1 pound lean ground beef
1/2 cup finely chopped onion
1 egg, lightly beaten
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
2 cups sliced zucchini and/or summer squash
1 tablespoon olive oil
1 26-ounce jar prepared tomato pasta sauce
Finely shredded Parmesan cheese (optional)
Directions
1. Preheat broiler. Lightly coat the rack of a broiler pan with nonstick cooking spray; set aside.
2. In a large saucepan cook pasta according to package directions. Meanwhile, in a large bowl stir together bread and milk and let stand for 5 minutes. Add ground beef, onion, egg, oregano, and salt. Mix well. Place a piece of waxed paper on a large cutting board. Pat meat mixture into a 8x6-inch rectangle on the waxed paper. Cut in half crosswise and lengthwise to form four 4x3-inch rectangles.
3. Using a large spatula, transfer meat to prepared broiler rack. Broil meat 4 to 5 inches from the heat for 12 to 15 minutes, or until a thermometer inserted into the thickest part of the meat registers 160 degree F and until no longer pink inside. Cut each rectangle diagonally forming a total of 8 steaks.
4. Drain pasta; set aside. In the same pan cook the zucchini in hot oil for 2 to 3 minutes or until crisp-tender. Stir in pasta sauce and pasta; heat through.
5. Serve steaks with pasta mixture. Sprinkle each serving with cheese. Makes 4 servings.
Nutrition facts per serving:
calories: 618
total fat: 20g
saturated fat: 7g
monounsaturated fat: 9g
polyunsaturated fat: 1g
cholesterol: 131mg
sodium: 1254mg
carbohydrate: 76g
total sugar: 19g
fiber: 8g
protein: 37g
vitamin C: 33%
calcium: 20%
iron: 35%
rule of thumb: 1/4 cup of dry pasta, like penne or elbow macaroni, per person for a buffet serving.
Did you want a hot or cold pasta?
For a hot pasta, you can put the pasta on one dish, and the sauce on another dish... something simple like marinara, alfredo, or meat sauce.
For a cold pasta salad, add fresh tomatoes, pepperocinis, feta cheese, olives, parmesean cheese, and a red wine vinigarette. You can also add salame or spiced meats.
1 box of pasta (1 pound) equals 8 servings
you would need 8 3/4 boxes of pasta
go for 9 boxes (9 pounds of pasta) if there are other salads in the buffet.....
Garden Pasta Salad
(16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.How much past do I need to cook for pasta salad for 70 on buffet? Any good recipes??
lets see... figure pasta expands to twice its weight, and if you're serving 70 people and allow 1/4 lb per person cooked, it comes out to to 8.75lbs. dry. i'd make 10 lbs to have a little leway. and i always recommend foodtv.com for recipes. hope it helps.How much past do I need to cook for pasta salad for 70 on buffet? Any good recipes??
Pasta with Baby Salisbury Steaks
Ingredients
Nonstick cooking spray
8 ounces mafalda (wide, ripple edge) pasta or spaghetti
2 slices raisin bread or cinnamon-raisin bread, torn into small pieces
1/4 cup milk
1 pound lean ground beef
1/2 cup finely chopped onion
1 egg, lightly beaten
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
2 cups sliced zucchini and/or summer squash
1 tablespoon olive oil
1 26-ounce jar prepared tomato pasta sauce
Finely shredded Parmesan cheese (optional)
Directions
1. Preheat broiler. Lightly coat the rack of a broiler pan with nonstick cooking spray; set aside.
2. In a large saucepan cook pasta according to package directions. Meanwhile, in a large bowl stir together bread and milk and let stand for 5 minutes. Add ground beef, onion, egg, oregano, and salt. Mix well. Place a piece of waxed paper on a large cutting board. Pat meat mixture into a 8x6-inch rectangle on the waxed paper. Cut in half crosswise and lengthwise to form four 4x3-inch rectangles.
3. Using a large spatula, transfer meat to prepared broiler rack. Broil meat 4 to 5 inches from the heat for 12 to 15 minutes, or until a thermometer inserted into the thickest part of the meat registers 160 degree F and until no longer pink inside. Cut each rectangle diagonally forming a total of 8 steaks.
4. Drain pasta; set aside. In the same pan cook the zucchini in hot oil for 2 to 3 minutes or until crisp-tender. Stir in pasta sauce and pasta; heat through.
5. Serve steaks with pasta mixture. Sprinkle each serving with cheese. Makes 4 servings.
Nutrition facts per serving:
calories: 618
total fat: 20g
saturated fat: 7g
monounsaturated fat: 9g
polyunsaturated fat: 1g
cholesterol: 131mg
sodium: 1254mg
carbohydrate: 76g
total sugar: 19g
fiber: 8g
protein: 37g
vitamin C: 33%
calcium: 20%
iron: 35%
rule of thumb: 1/4 cup of dry pasta, like penne or elbow macaroni, per person for a buffet serving.
Did you want a hot or cold pasta?
For a hot pasta, you can put the pasta on one dish, and the sauce on another dish... something simple like marinara, alfredo, or meat sauce.
For a cold pasta salad, add fresh tomatoes, pepperocinis, feta cheese, olives, parmesean cheese, and a red wine vinigarette. You can also add salame or spiced meats.
How Do You Make Tart Fruit Salad? Or Do You Know Any Good, Good, Recipes?
I need to know them!How Do You Make Tart Fruit Salad? Or Do You Know Any Good, Good, Recipes?
take the fruits you are going to use and if some are canned, use light syrup. that will cut down on the sugar. mix apples,peaches,bananas, pineapple,peare, and cherries.How Do You Make Tart Fruit Salad? Or Do You Know Any Good, Good, Recipes?
I just use cream cheese(softened), apples, grapes, canteloupe with walnuts...
for a little tang sometimes mum adds juice of half a lemon.
You could also use whipped cream or mayo instead of cheese.
try this from recipezaar (it uses only apples though):
http://www.recipezaar.com/276521
Tart? I only use fresh fruit in my fruit salads... so, I guess tart would include oranges, ruby red grapefruit, pineapple slice/cubed ..... today we had watermelon, strawberries, cantaloupe, blueberries and pineapple. I never add sugar, so it's never overly sweet though ...... Fruit doesn't need sugar or anything else on it:)mask making
take the fruits you are going to use and if some are canned, use light syrup. that will cut down on the sugar. mix apples,peaches,bananas, pineapple,peare, and cherries.How Do You Make Tart Fruit Salad? Or Do You Know Any Good, Good, Recipes?
I just use cream cheese(softened), apples, grapes, canteloupe with walnuts...
for a little tang sometimes mum adds juice of half a lemon.
You could also use whipped cream or mayo instead of cheese.
try this from recipezaar (it uses only apples though):
http://www.recipezaar.com/276521
Tart? I only use fresh fruit in my fruit salads... so, I guess tart would include oranges, ruby red grapefruit, pineapple slice/cubed ..... today we had watermelon, strawberries, cantaloupe, blueberries and pineapple. I never add sugar, so it's never overly sweet though ...... Fruit doesn't need sugar or anything else on it:)
Healthy salad and pasta recipes ideas??? I would like webistes!!!!?
i need some alot of salad recipes that are going to be healthy and taste very good. If i could have websites that would be great.Healthy salad and pasta recipes ideas??? I would like webistes!!!!?
Healthy and good.
Pasta Primavera
Giada DeLaurentis
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian seasoning
1 pound farfalle (bowtie pasta)
2 Tablespoons minced garlic
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
In a very large bowl toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer the vegetable mixture to 2 heavy large baking sheets and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes, or to package directions. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.Healthy salad and pasta recipes ideas??? I would like webistes!!!!?
I've had this at a restaurant before and it was a little different than my usual taste. It was a greek salad, and I don't have a recipe or website for it, but I could tell you the ingredients:
iceburg lettuce (or any green leafy veg.)
Finely chopped green bell peppers
and white onions
Pepperoncini
Kalamata olives
Chopped eggs
And Greek vinegarette (I don't know how to make this, but you can find varieties at the store)
Their recipe includes anchovies, but I wasn't up for that. I like the tangy dressing and the kalamata olives have a taste unlike black or green olives. A good thing about this salad is the large amount of chopped green bell peppers, because I like a lot of color in my diet. I would go even a step further and add some red and yellow pepper also. If you're reducing calories, choose a light dressing, of course. I hope you will try this, because I absolutely love it!
two cups of green leaf lettuce
one-forth cup raw green beans
one-forth cup snap peas
one-forth cup chopped tomato
one-forth cup sliced carrots
one-forth cup apple slices
one-forth cup blueberries
one-forth cup chopped chicken breast
one chopped hard boiled egg
one ounce of shredded mozzarella cheese
one-eighth cup walnut pieces
lemon and lime wedges
There are thousands of recipe websites. Did you google ';salad recipes';?
Allrecipes has a ton.
http://allrecipes.com/Recipes/Salad/Main鈥?/a>
Even if your not on weight watchers there site has some really good ones
Healthy and good.
Pasta Primavera
Giada DeLaurentis
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian seasoning
1 pound farfalle (bowtie pasta)
2 Tablespoons minced garlic
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
In a very large bowl toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer the vegetable mixture to 2 heavy large baking sheets and arrange evenly. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes, or to package directions. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.Healthy salad and pasta recipes ideas??? I would like webistes!!!!?
I've had this at a restaurant before and it was a little different than my usual taste. It was a greek salad, and I don't have a recipe or website for it, but I could tell you the ingredients:
iceburg lettuce (or any green leafy veg.)
Finely chopped green bell peppers
and white onions
Pepperoncini
Kalamata olives
Chopped eggs
And Greek vinegarette (I don't know how to make this, but you can find varieties at the store)
Their recipe includes anchovies, but I wasn't up for that. I like the tangy dressing and the kalamata olives have a taste unlike black or green olives. A good thing about this salad is the large amount of chopped green bell peppers, because I like a lot of color in my diet. I would go even a step further and add some red and yellow pepper also. If you're reducing calories, choose a light dressing, of course. I hope you will try this, because I absolutely love it!
two cups of green leaf lettuce
one-forth cup raw green beans
one-forth cup snap peas
one-forth cup chopped tomato
one-forth cup sliced carrots
one-forth cup apple slices
one-forth cup blueberries
one-forth cup chopped chicken breast
one chopped hard boiled egg
one ounce of shredded mozzarella cheese
one-eighth cup walnut pieces
lemon and lime wedges
There are thousands of recipe websites. Did you google ';salad recipes';?
Allrecipes has a ton.
http://allrecipes.com/Recipes/Salad/Main鈥?/a>
Even if your not on weight watchers there site has some really good ones
I am looking for recipes for roses ice cream salad how to candied rose petals?
Ingredients
18 small rose petals
1 cup powdered sugar , sifted
1 1/2 teaspoons meringue powder
3 tablespoons water
1/2 cup superfine sugar
Directions
1Rinse the rose petals very well and lay them out to dry on paper towels.
2Combine the powdered sugar, meringue powder and water in a mixing bowl.
3Beat on low speed until blended, then beat on high speed 4-5 minutes or until fluffy.
4Brush this mixture on all sides of the dry rose petals and then dust them with the superfine sugar.
5Let stands on wire rack for 24 hours to dry.I am looking for recipes for roses ice cream salad how to candied rose petals?
Go to www.allrecipes.com they usually have anything.I am looking for recipes for roses ice cream salad how to candied rose petals?
I'm not sure about ';roses ice cream salad'; but i found rose ice cream. I hope that these help. I never heard of rose petal ice cream but it sounds interesting. Have fun and good luck! :)
Here are a variety of recipes:
http://www.asimplerway.com/archives/0002鈥?/a> (MANY ROSE RECIPES scroll down for ice cream)
http://www.tartanplace.com/valentine/val鈥?/a> (candied rose petals)
http://www.fairygardens.com/colorbook/ic鈥?/a> (ice cream)
http://www.scenicnursery.com/archives/00鈥?/a> (candies rose petals)
http://starchefs.com/edible_flowers/html鈥?/a>
(ice cream)
Candied rose petals can be made with egg whites and sugar.
Beat egg whites. Dip rose petals in the egg whites, then dip them in the sugar. Let dry on a baking sheet lined with parchment.
Here you go:
Rose Ice Cream:
http://www.recipezaar.com/126351
Candied Rose Petals:
http://www.recipezaar.com/202847
18 small rose petals
1 cup powdered sugar , sifted
1 1/2 teaspoons meringue powder
3 tablespoons water
1/2 cup superfine sugar
Directions
1Rinse the rose petals very well and lay them out to dry on paper towels.
2Combine the powdered sugar, meringue powder and water in a mixing bowl.
3Beat on low speed until blended, then beat on high speed 4-5 minutes or until fluffy.
4Brush this mixture on all sides of the dry rose petals and then dust them with the superfine sugar.
5Let stands on wire rack for 24 hours to dry.I am looking for recipes for roses ice cream salad how to candied rose petals?
Go to www.allrecipes.com they usually have anything.I am looking for recipes for roses ice cream salad how to candied rose petals?
I'm not sure about ';roses ice cream salad'; but i found rose ice cream. I hope that these help. I never heard of rose petal ice cream but it sounds interesting. Have fun and good luck! :)
Here are a variety of recipes:
http://www.asimplerway.com/archives/0002鈥?/a> (MANY ROSE RECIPES scroll down for ice cream)
http://www.tartanplace.com/valentine/val鈥?/a> (candied rose petals)
http://www.fairygardens.com/colorbook/ic鈥?/a> (ice cream)
http://www.scenicnursery.com/archives/00鈥?/a> (candies rose petals)
http://starchefs.com/edible_flowers/html鈥?/a>
(ice cream)
Candied rose petals can be made with egg whites and sugar.
Beat egg whites. Dip rose petals in the egg whites, then dip them in the sugar. Let dry on a baking sheet lined with parchment.
Here you go:
Rose Ice Cream:
http://www.recipezaar.com/126351
Candied Rose Petals:
http://www.recipezaar.com/202847
Any good recipes with any of the following? (please no salad recipes)...maybe one?
carrots, lettuce, peas, beans, rocket, baby spinach, coriander, basilAny good recipes with any of the following? (please no salad recipes)...maybe one?
Roasted Carrots with Ginger-Orange Glaze
Serves 8
Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket鈥檚 carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes any hopes of caramelization in the oven.
2 pounds baby carrots (two 16-ounce bags)
2 tablespoons olive oil
1/2 teaspoon table salt
1 tablespoon orange marmalade
1 tablespoon water
1/2 teaspoon grated fresh ginger
1. Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 10 minutes.
2. After carrots have roasted 10 minutes, while carrots continue to roast, bring 1 heaping tablespoon orange marmalade, 1 tablespoon water, and 1/2 teaspoon grated fresh ginger to simmer in small saucepan over medium-high heat. Drizzle mixture over carrots; shake pan to coat, and continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.
--Cooks Illustrated
------------------------------
BASIL PESTO
2 cups loosely packed basil leaves, washed and dried thoroughly
2 Tbsp. toasted pine nuts
2 Tbsp. freshly grated Parmesan
1/4 tsp minced garlic
1/2 tsp kosher salt
1/4 cup plus 1 Tbsp. extra-virgin olive oil
Freshly ground black pepper
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
----------------------
Pesto, Pea and Spinach Salad
2 cups of frozen peas (or freshly shelled edamame)
2 Tbsp. pignolis (pine nuts), toasted**
2陆 cups baby spinach leaves
4 tablespoons prepared pesto sauce
Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
**Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
Yield: 4 cups
-----------------------
MINI GREEK SPINACH PIES (SPANAKOPITAS)
FILLING:
1 (10-oz) package fresh spinach, coarsely chopped
1/3 cup (about 1 1/2 oz) feta cheese, crumbled
1/4 cup 1% low-fat cottage cheese
2 Tbsp. grated Parmesan cheese
2 teaspoons olive oil
1陆 cups chopped green onions
1陆 Tbsp chopped fresh or 1陆 tsp dried dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
REMAINING INGREDIENTS:
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed
Preheat oven to 350掳.
To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; saut茅 for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
Place triangles, seam sides down, on a baking sheet. Bake at 350掳 for 20 minutes or until golden.
Yield: 20 appetizers (serving size: 1 triangle)
Nutritional Information: CALORIES 43(44% from fat); FAT 2.1g (sat 0.6g,mono 1.1g,poly 0.3g); IRON 0.8mg; CHOLESTEROL 2mg; CALCIUM 44mg; CARBOHYDRATE 4g; SODIUM 147mg; PROTEIN 2.3g; FIBER 0.8g
--Cooking Light, JUNE 2001
-------------------------Any good recipes with any of the following? (please no salad recipes)...maybe one?
Minestrone:
Sautee some onion and garlic with your carrots, add a can of chopped tomatoes, chicken or vegetable broth and all of your other ingredients except lettuce. (Chop the greens first.) Add some tiny macaroni or other small pasta if you like. Sprink with Parmesan (preferably the real deal: Parmagiano Reggiano).
with the vegetables ==%26gt; steam.
Chop up the herbs and mix with rice maybe with a flavouring of some sort.
So you serve the vegetables on a bed of rice {that has some kind of flavouring} Or you can drizzle some olive oil over the top in a circular motion.
you can make a really nice soup with those ingredients or maybe stir all the ingredients in a garlic and red wine sauce with a steak
some more ideas are vegetable rolls, patties, burgers, pasties, vegetable pies..
all very delicious! and nutricious!
;)
boil it in a pot with beef or chicken base or maybe fried baby spinach with scrambled eggs and if you have roast, potaoes, bacon and green beans boil the potatoes, greenbeans,bacon and carrots in one pot and slowcook the roast in the oven
Saute the veggies with an onion or leek in olive oil or butter (hold the lettuce), add some stock and some pasta, finish with either of the herbs and you've got a hearty and nutritious soup.
Stir fry the lot except for the basil and lettuce.
Vegetarian spring rolls except for the basil, lettuce and rocket
omg u could totally make a soup with the carrots, peans and beans. You could make a thai/vietnamese dish
I don't have any exact recipes but think around those lines
or an omelete
bee
carrots and basil you are on your way to a bolognese sauce
peas i would mix with my fav tortillini and eat . not sure about the others
A stir fry only comes to mind. Check out taste.com it's a fabulous website for recipes, ideas and it even has video directions.
carrot cake
basil for spices
yer
thai chicken curry. yum
Roasted Carrots with Ginger-Orange Glaze
Serves 8
Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket鈥檚 carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes any hopes of caramelization in the oven.
2 pounds baby carrots (two 16-ounce bags)
2 tablespoons olive oil
1/2 teaspoon table salt
1 tablespoon orange marmalade
1 tablespoon water
1/2 teaspoon grated fresh ginger
1. Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 10 minutes.
2. After carrots have roasted 10 minutes, while carrots continue to roast, bring 1 heaping tablespoon orange marmalade, 1 tablespoon water, and 1/2 teaspoon grated fresh ginger to simmer in small saucepan over medium-high heat. Drizzle mixture over carrots; shake pan to coat, and continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.
--Cooks Illustrated
------------------------------
BASIL PESTO
2 cups loosely packed basil leaves, washed and dried thoroughly
2 Tbsp. toasted pine nuts
2 Tbsp. freshly grated Parmesan
1/4 tsp minced garlic
1/2 tsp kosher salt
1/4 cup plus 1 Tbsp. extra-virgin olive oil
Freshly ground black pepper
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
----------------------
Pesto, Pea and Spinach Salad
2 cups of frozen peas (or freshly shelled edamame)
2 Tbsp. pignolis (pine nuts), toasted**
2陆 cups baby spinach leaves
4 tablespoons prepared pesto sauce
Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss.
**Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
Yield: 4 cups
-----------------------
MINI GREEK SPINACH PIES (SPANAKOPITAS)
FILLING:
1 (10-oz) package fresh spinach, coarsely chopped
1/3 cup (about 1 1/2 oz) feta cheese, crumbled
1/4 cup 1% low-fat cottage cheese
2 Tbsp. grated Parmesan cheese
2 teaspoons olive oil
1陆 cups chopped green onions
1陆 Tbsp chopped fresh or 1陆 tsp dried dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
REMAINING INGREDIENTS:
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed
Preheat oven to 350掳.
To prepare filling, place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; saut茅 for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
Place triangles, seam sides down, on a baking sheet. Bake at 350掳 for 20 minutes or until golden.
Yield: 20 appetizers (serving size: 1 triangle)
Nutritional Information: CALORIES 43(44% from fat); FAT 2.1g (sat 0.6g,mono 1.1g,poly 0.3g); IRON 0.8mg; CHOLESTEROL 2mg; CALCIUM 44mg; CARBOHYDRATE 4g; SODIUM 147mg; PROTEIN 2.3g; FIBER 0.8g
--Cooking Light, JUNE 2001
-------------------------Any good recipes with any of the following? (please no salad recipes)...maybe one?
Minestrone:
Sautee some onion and garlic with your carrots, add a can of chopped tomatoes, chicken or vegetable broth and all of your other ingredients except lettuce. (Chop the greens first.) Add some tiny macaroni or other small pasta if you like. Sprink with Parmesan (preferably the real deal: Parmagiano Reggiano).
with the vegetables ==%26gt; steam.
Chop up the herbs and mix with rice maybe with a flavouring of some sort.
So you serve the vegetables on a bed of rice {that has some kind of flavouring} Or you can drizzle some olive oil over the top in a circular motion.
you can make a really nice soup with those ingredients or maybe stir all the ingredients in a garlic and red wine sauce with a steak
some more ideas are vegetable rolls, patties, burgers, pasties, vegetable pies..
all very delicious! and nutricious!
;)
boil it in a pot with beef or chicken base or maybe fried baby spinach with scrambled eggs and if you have roast, potaoes, bacon and green beans boil the potatoes, greenbeans,bacon and carrots in one pot and slowcook the roast in the oven
Saute the veggies with an onion or leek in olive oil or butter (hold the lettuce), add some stock and some pasta, finish with either of the herbs and you've got a hearty and nutritious soup.
Stir fry the lot except for the basil and lettuce.
Vegetarian spring rolls except for the basil, lettuce and rocket
omg u could totally make a soup with the carrots, peans and beans. You could make a thai/vietnamese dish
I don't have any exact recipes but think around those lines
or an omelete
bee
carrots and basil you are on your way to a bolognese sauce
peas i would mix with my fav tortillini and eat . not sure about the others
A stir fry only comes to mind. Check out taste.com it's a fabulous website for recipes, ideas and it even has video directions.
carrot cake
basil for spices
yer
thai chicken curry. yum
Good fruit salad recipes anyone?Help a pregnant lady out!?
I have never made one,so I want something simple,but with no cantelope lol.Any ideas are greatly appricated!I am pregnant and want to eat healthy and it has been hard for me,I think fruit salad would be something I could eat often :)Good fruit salad recipes anyone?Help a pregnant lady out!?
I think this is a really good recipie :) i hope you like it!
INGREDIENTS
* 1 (8 ounce) container frozen whipped topping, thawed
* 2 1/2 cups shredded coconut
* 1/2 cup chopped walnuts
* 1 (8 ounce) can fruit cocktail, drained
* 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 (optional)
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cinnamon
DIRECTIONS
1. 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.Good fruit salad recipes anyone?Help a pregnant lady out!?
A basic fruit salad is just fruit of your choice cut up. Simple as that!
I think fresh berries are always a nice addition to any fruit salad.
You can get creative and add shredded coconut, yogurt, nuts, dried fruits, citrus juice, citrus zest, ginger, cinnamon.
You can also make a fruit salad with specific flavors -
Tropical - Mango, pineapple, papaya, coconut and pineapple juice
Citrus - Orange and grapefruit sections with the juices
Mixed berries
You can make a dressing -
1 cup low-fat plain yogurt
2 teaspoons honey
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon grated fresh lemon rind
1 can of mini pineapple chunks (light or heavy syrup, up to you....drained)
1 cup shredded coconut
1/2 cup chopped walnuts
1 can of fruit cocktail (drained)
1 can of mandarin (orange) slices (drained)
1 cup maraschino cherries (halved)
1 1/2 cups cool whip
1 1/2 cup of miniature marshmallows
Mix all ingredients together and put in the refrigerator for about an hour. Also you could take a lime or strawberry gelatin and prepare according to package, just half that time in the fridge. Jello will be solid, but not firm. Add the fruit, nut, marshmallow and coconut mixture to the jello and then mix with the cool whip, then let it sit in the fridge another 30 minutes. I'm telling you it's great, the fruity, nutty taste and jello with the cool whip is great and it also gives it a nice color. This is something that I ate all the time when I was pregnant, and my daughters love it. It's just another version of Ambrosia salad.
Orange Cream Fruit Salad
';This is a winner every time I make it. The orange flavor in the dressing is so refreshing.';
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1/3 cup frozen orange juice concentrate, thawed
3/4 cup sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple - peeled, cored and sliced
DIRECTIONS
In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.
Pistachio Fluff Fruit Salad
';This is a light and fluffy dessert salad based on pistachio pudding; the pudding is made lighter with the addition of whipped topping. Add an extra can of mandarin oranges, if you like.';
1 (20 ounce) can crushed pineapple with juice
1 (3 ounce) package instant pistachio pudding mix
1 (12 ounce) container frozen whipped topping, thawed
2 large bananas, sliced
2 cups miniature marshmallows
1 (15.25 ounce) can fruit cocktail, drained
1 (11 ounce) can mandarin oranges, drained
DIRECTIONS
Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in nondairy whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.
Ok this is kind of sweet but you can cut the sweetness by mixing in some milk or the juice from the fruits with the sweetened condensed milk
1 can of mandarin oranges
1 can of peaches
1 can of pineapple chunks
1 can of fruit cocktail
1 large banana sliced
some fresh grapes
some jar cherries (optional)
fresh strawberries
fresh blueberries
drain all fruit and put in a bowl
then use one can of sweetened condensed milk and stir then refrigerate for a couple of hours. This is a hit everytime I make it at my house.
Make enough for a few days and keep it in the fridge.
Get grapes,eating apples,pineapple (you can buy this ready prepared fresh),mandarin oranges(tinned is ok), melon,and berries .Cut everything up into bite size pieces ie cut grapes in half etc.Add some fresh lemon juice which prevents the apples going brown.If you want it sweet, sprinkle some icing sugar lightly over it and blend into the juices.You can use the mandarin orange juice from tin if you like.
Cherry Dessert
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 (8 oz.) Cool Whip, thawed
1 (15 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple (in 100% juice), drained
1. In a large bowl, mix Eagle Brand in thawed Cool Whip.
2. Add cherry pie filling and crushed pineapple.
3. Cover and place in refrigerator.
4. Best if served cold.
www.recipegoldmine.com
Frozen Cherry Dessert
Place in 11 x 15 inch pan and freeze. Cut in squares to serve.
Or freeze overnight or it may be served after refrigeration. Take out of the freezer about an hour before.
blueberries, bananas, strawberries, lemon juice, and honey for added sweetness
or
instead of lemon juice eat with milk or yogurt for a completely different taste and added calcium
congrats
I think this is a really good recipie :) i hope you like it!
INGREDIENTS
* 1 (8 ounce) container frozen whipped topping, thawed
* 2 1/2 cups shredded coconut
* 1/2 cup chopped walnuts
* 1 (8 ounce) can fruit cocktail, drained
* 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 (optional)
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cinnamon
DIRECTIONS
1. 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.Good fruit salad recipes anyone?Help a pregnant lady out!?
A basic fruit salad is just fruit of your choice cut up. Simple as that!
I think fresh berries are always a nice addition to any fruit salad.
You can get creative and add shredded coconut, yogurt, nuts, dried fruits, citrus juice, citrus zest, ginger, cinnamon.
You can also make a fruit salad with specific flavors -
Tropical - Mango, pineapple, papaya, coconut and pineapple juice
Citrus - Orange and grapefruit sections with the juices
Mixed berries
You can make a dressing -
1 cup low-fat plain yogurt
2 teaspoons honey
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/2 teaspoon grated fresh lemon rind
1 can of mini pineapple chunks (light or heavy syrup, up to you....drained)
1 cup shredded coconut
1/2 cup chopped walnuts
1 can of fruit cocktail (drained)
1 can of mandarin (orange) slices (drained)
1 cup maraschino cherries (halved)
1 1/2 cups cool whip
1 1/2 cup of miniature marshmallows
Mix all ingredients together and put in the refrigerator for about an hour. Also you could take a lime or strawberry gelatin and prepare according to package, just half that time in the fridge. Jello will be solid, but not firm. Add the fruit, nut, marshmallow and coconut mixture to the jello and then mix with the cool whip, then let it sit in the fridge another 30 minutes. I'm telling you it's great, the fruity, nutty taste and jello with the cool whip is great and it also gives it a nice color. This is something that I ate all the time when I was pregnant, and my daughters love it. It's just another version of Ambrosia salad.
Orange Cream Fruit Salad
';This is a winner every time I make it. The orange flavor in the dressing is so refreshing.';
1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1/3 cup frozen orange juice concentrate, thawed
3/4 cup sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple - peeled, cored and sliced
DIRECTIONS
In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.
Pistachio Fluff Fruit Salad
';This is a light and fluffy dessert salad based on pistachio pudding; the pudding is made lighter with the addition of whipped topping. Add an extra can of mandarin oranges, if you like.';
1 (20 ounce) can crushed pineapple with juice
1 (3 ounce) package instant pistachio pudding mix
1 (12 ounce) container frozen whipped topping, thawed
2 large bananas, sliced
2 cups miniature marshmallows
1 (15.25 ounce) can fruit cocktail, drained
1 (11 ounce) can mandarin oranges, drained
DIRECTIONS
Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in nondairy whipped topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and refrigerate until thoroughly chilled.
Ok this is kind of sweet but you can cut the sweetness by mixing in some milk or the juice from the fruits with the sweetened condensed milk
1 can of mandarin oranges
1 can of peaches
1 can of pineapple chunks
1 can of fruit cocktail
1 large banana sliced
some fresh grapes
some jar cherries (optional)
fresh strawberries
fresh blueberries
drain all fruit and put in a bowl
then use one can of sweetened condensed milk and stir then refrigerate for a couple of hours. This is a hit everytime I make it at my house.
Make enough for a few days and keep it in the fridge.
Get grapes,eating apples,pineapple (you can buy this ready prepared fresh),mandarin oranges(tinned is ok), melon,and berries .Cut everything up into bite size pieces ie cut grapes in half etc.Add some fresh lemon juice which prevents the apples going brown.If you want it sweet, sprinkle some icing sugar lightly over it and blend into the juices.You can use the mandarin orange juice from tin if you like.
Cherry Dessert
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 (8 oz.) Cool Whip, thawed
1 (15 oz.) can cherry pie filling
1 (20 oz.) can crushed pineapple (in 100% juice), drained
1. In a large bowl, mix Eagle Brand in thawed Cool Whip.
2. Add cherry pie filling and crushed pineapple.
3. Cover and place in refrigerator.
4. Best if served cold.
www.recipegoldmine.com
Frozen Cherry Dessert
Place in 11 x 15 inch pan and freeze. Cut in squares to serve.
Or freeze overnight or it may be served after refrigeration. Take out of the freezer about an hour before.
blueberries, bananas, strawberries, lemon juice, and honey for added sweetness
or
instead of lemon juice eat with milk or yogurt for a completely different taste and added calcium
congrats
Strawberry salad recipes?!?!?
I need a recipe for this strawberry salad that I had the other day. It had strawberries, this awesome sweet dressing, avocado, pecans, romaine. Any ideas?!? Thanks!Strawberry salad recipes?!?!?
Hello HappySqueal,
I do not believe this is the salad you refer to, but it is the strawberry salad you should try.
Spinach %26amp; Strawberry Salad Recipe
Favorite Restaurant Salad Recipe
Preparation time: 15 minutes. Serves 8
Ingredients:
One 9 ounce package of baby spinach leaves (no stems)
1 1/2 cups of strawberries, sliced
1/3 cup almonds, toasted
3-4 green onions, sliced
Olive oil
White Balsamic vinegar
Sea salt and fresh ground pepper
Instructions:
Toast the almonds on a pan in the oven at 300 degrees F for a few minutes (they brown quickly) or place the almonds in a small skillet over medium heat until toasted (shake the skillet a few times while over the heat to toast evenly)
Make sure to remove any stems from the spinach and place the leaves in a salad bowl with the green onions
Drizzle with a little olive oil (just enough to lightly coat the spinach)
Place the bowl in the refrigerator until serving time
To serve:
Rinse the strawberries just before tossing the salad, dry them and slice them
Add the toasted almonds and sliced strawberries to the salad bowl and sprinkle with white balsamic vinaigrette to taste
Add a little salt and fresh ground pepper and toss the salad and then plateStrawberry salad recipes?!?!?
Summer Strawberry Salad
Chill: 1 hour
Start to Finish: 20 minutes
Ingredients
6 cups chopped romaine lettuce
3 cups sliced fresh strawberries
2 cups cubed fresh pineapple
1 banana, sliced
1 pitted avacado - sliced or diced
1/4 cup water
1/4 cup cream of coconut
2 Tbsp. lemon juice
1 Tbsp. yellow mustard
1/2 tsp. ground ginger
1/4 cup sliced almonds, toasted (optional)
Directions
1. In a very large bowl toss together romaine, strawberries, pineapple, avacado and banana. If desired, cover and refrigerate for up to 1 hour.
2. For dressing, in a small bowl whisk together water, cream of coconut, lemon juice, mustard, and ginger. If desired, cover and refrigerate. To serve, toss greens mixture with dressing to coat. If desired, sprinkle with almonds.
3. Makes: 6 to 8 servings
Strawberry Pretzel Salad
2 c. pretzels, coarsely crushed
3/4 c. melted butter
2 Tbsp. sugar
8 oz cream cheese
1 cup sugar
2 cup Cool Whip
2 small pkgs strawberry Jello
2 cups boiling water
2 (10 oz.) pkgs frozen strawberries
Layer 1: mix pretzels, melted butter and 2 T. sugar - pat into bottom of 9 x 13 inch pan - bake at 400* for 8-10 minutes until light brown. Let cool completely!
Layer 2: Mash cream cheese and 1 cup sugar - fold into Cool Whip - Spread on cooled crust.
Layer 3 - Dissolve strawberry jello in boiling water - add slightly thawed strawberries - Mix until completely thawed. Put into refrigerator until slightly thickened (10-15 minutes). If it doesn't thicken, 1/2 envelope plain gelatin can be added.
Spread on top of cream cheese layer. Refrigerate.
Serve in squares when Jello is congealed.
Serves 12-16.
1 package fresh spinach leaves or 1 head romaine lettuce
1 medium-size red onions
1 pint fresh strawberries
Dressing
1/2 cup white sugar
1/2 cup mayonnaise
1 cup sour cream
1/4 cup milk
2 tablespoons apple cider vinegar (do not substitute)
2 tablespoons poppy seeds
Dressing: Mix sugar,mayonnaise and sour cream together.
Add milk, apple cider vinegar and poppy seeds Stir well to blend and ensure sugar is dissolved.
Refrigerate dressing overnight Next day Wash, dry and tear the lettuce up.
If using spinach leave the whole leaves if nice and tender ones.
You might want to tear the leaves if they're larger ones.
Slice red onion into thin slices.
Slice strawberries into thin slices.
Just before serving your salad, pour enough dressing over the salad to moisten all ingredients.
You might have a little dressing left over depending upon the amount of spinach/romain you use in salad.
Toss and serve salad.
Avocado and Strawberry Salad:
10 min 10 min prep
6 servings
2 large ripe avocados
1-2 lemon, juice of
15 strawberries
1/2 cup low-fat plain yogurt
1-2 tablespoon chopped fresh mint
sea salt
ground black pepper
1 sprig mint, to garnish
Cut the avocados lenthwise in half and remove the skin and pits.
Cut the avacado flesh into thin slices, then place slices in a bowl and sprinkle with the lemon juice.
Halve or slice the strawberries and toss them lightly with the avoacado slices in the bowl.
Mix the yogurt with enough cold water to give a pouring consistency, or if preferred leave as is.
Stir in the chopped mint and season.
Spoon the dressing over the salad, garnish with mint and serve.mask making
Hello HappySqueal,
I do not believe this is the salad you refer to, but it is the strawberry salad you should try.
Spinach %26amp; Strawberry Salad Recipe
Favorite Restaurant Salad Recipe
Preparation time: 15 minutes. Serves 8
Ingredients:
One 9 ounce package of baby spinach leaves (no stems)
1 1/2 cups of strawberries, sliced
1/3 cup almonds, toasted
3-4 green onions, sliced
Olive oil
White Balsamic vinegar
Sea salt and fresh ground pepper
Instructions:
Toast the almonds on a pan in the oven at 300 degrees F for a few minutes (they brown quickly) or place the almonds in a small skillet over medium heat until toasted (shake the skillet a few times while over the heat to toast evenly)
Make sure to remove any stems from the spinach and place the leaves in a salad bowl with the green onions
Drizzle with a little olive oil (just enough to lightly coat the spinach)
Place the bowl in the refrigerator until serving time
To serve:
Rinse the strawberries just before tossing the salad, dry them and slice them
Add the toasted almonds and sliced strawberries to the salad bowl and sprinkle with white balsamic vinaigrette to taste
Add a little salt and fresh ground pepper and toss the salad and then plateStrawberry salad recipes?!?!?
Summer Strawberry Salad
Chill: 1 hour
Start to Finish: 20 minutes
Ingredients
6 cups chopped romaine lettuce
3 cups sliced fresh strawberries
2 cups cubed fresh pineapple
1 banana, sliced
1 pitted avacado - sliced or diced
1/4 cup water
1/4 cup cream of coconut
2 Tbsp. lemon juice
1 Tbsp. yellow mustard
1/2 tsp. ground ginger
1/4 cup sliced almonds, toasted (optional)
Directions
1. In a very large bowl toss together romaine, strawberries, pineapple, avacado and banana. If desired, cover and refrigerate for up to 1 hour.
2. For dressing, in a small bowl whisk together water, cream of coconut, lemon juice, mustard, and ginger. If desired, cover and refrigerate. To serve, toss greens mixture with dressing to coat. If desired, sprinkle with almonds.
3. Makes: 6 to 8 servings
Strawberry Pretzel Salad
2 c. pretzels, coarsely crushed
3/4 c. melted butter
2 Tbsp. sugar
8 oz cream cheese
1 cup sugar
2 cup Cool Whip
2 small pkgs strawberry Jello
2 cups boiling water
2 (10 oz.) pkgs frozen strawberries
Layer 1: mix pretzels, melted butter and 2 T. sugar - pat into bottom of 9 x 13 inch pan - bake at 400* for 8-10 minutes until light brown. Let cool completely!
Layer 2: Mash cream cheese and 1 cup sugar - fold into Cool Whip - Spread on cooled crust.
Layer 3 - Dissolve strawberry jello in boiling water - add slightly thawed strawberries - Mix until completely thawed. Put into refrigerator until slightly thickened (10-15 minutes). If it doesn't thicken, 1/2 envelope plain gelatin can be added.
Spread on top of cream cheese layer. Refrigerate.
Serve in squares when Jello is congealed.
Serves 12-16.
1 package fresh spinach leaves or 1 head romaine lettuce
1 medium-size red onions
1 pint fresh strawberries
Dressing
1/2 cup white sugar
1/2 cup mayonnaise
1 cup sour cream
1/4 cup milk
2 tablespoons apple cider vinegar (do not substitute)
2 tablespoons poppy seeds
Dressing: Mix sugar,mayonnaise and sour cream together.
Add milk, apple cider vinegar and poppy seeds Stir well to blend and ensure sugar is dissolved.
Refrigerate dressing overnight Next day Wash, dry and tear the lettuce up.
If using spinach leave the whole leaves if nice and tender ones.
You might want to tear the leaves if they're larger ones.
Slice red onion into thin slices.
Slice strawberries into thin slices.
Just before serving your salad, pour enough dressing over the salad to moisten all ingredients.
You might have a little dressing left over depending upon the amount of spinach/romain you use in salad.
Toss and serve salad.
Avocado and Strawberry Salad:
10 min 10 min prep
6 servings
2 large ripe avocados
1-2 lemon, juice of
15 strawberries
1/2 cup low-fat plain yogurt
1-2 tablespoon chopped fresh mint
sea salt
ground black pepper
1 sprig mint, to garnish
Cut the avocados lenthwise in half and remove the skin and pits.
Cut the avacado flesh into thin slices, then place slices in a bowl and sprinkle with the lemon juice.
Halve or slice the strawberries and toss them lightly with the avoacado slices in the bowl.
Mix the yogurt with enough cold water to give a pouring consistency, or if preferred leave as is.
Stir in the chopped mint and season.
Spoon the dressing over the salad, garnish with mint and serve.
Best salad recipes I'm on a diet?
Looking for good salad recipes, open to trying something new. Am willing to buy stuff, not from a pre-made bag. Any ideas for interesting salads please?Best salad recipes I'm on a diet?
SALAD NICOISE
Recipe By : cccccccccccc
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Beans -- green, topped %26amp; tail
16 Potatoes -- new, small, peeled
4 Eggs- hard boiled, sliced
1 cn Tuna -- 7 1/2 oz drained
3 Tomatoes -- cut in wedges
1/2 ts Mustard -- dijon
1 Garlic clove- finely chopped
2 tb Vinegar -- red wine
1/2 c Olive oil
1 tb Parsley- finely chopped
1 tb Chives -- fresh chopped
8 Anchovy fillets (opt)
16 Olives -- black
Cook green beans in pot of boiling water,add green
beans and boil till tender crisp, about 2-3 minutes.
Refresh with cold cold water and dry.
In large pot of salted water, bring potatoes to a
boil. Cook till tender, about 8 minutes.
Combine green beans, potatoes, tuna, tomatoes in
large bowl. In small bowl, whisk together mustard,
garlic and vinegar. Add oil slowly, then parsley and
chives. Season with pepper and pour over ingredients.
Top with eggs, anchovy fillets and eggs.
If green beans aren't available, you can use green
and or red pepper.
garlic sauce can be added to olive oil, instead
of chopped garlic.
cccccccccccccccccccccccccccccccccccccccc…
24 Hour Vegetable Salad
Recipe By :
Serving Size : 8 Preparation Time :0:35
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 C Lettuce -- chopped
Salt, Pepper And Sugar
6 Hard-Boiled Eggs -- sliced
1 10 Oz. Pkg Frozen Peas -- thawed
1 Pound Bacon, Cooked Crisp -- crumbled
2 C Natural Swiss Cheese -- shredded
1 C Mayonnaise
1/4 C Green Onions And Tops -- sliced
Paprika
Place 2 cups of the lettuce in the bottom of a large bowl, sprinkle with salt, pepper and sugar. Layer eggs atop lettuce in bowl; sprinkle with more salt. Layer in order; peas, remaining lettuce, bacon and Swiss cheese. Spread mayonnaise over the top, sealing to the edge. Cover bowl--refrigerate overnight.
cccccccccccccccccccccccccccccccccccccc…
Title: 7 LAYER SALAD
Categories: Salads
Yield: 4 Servings
1 Head lettuce
1 c Celery -- diced
1/2 To 1 c. onion -- diced
1 cn Peas -- well drained
4 To 5 tbsp. sugar
1 c Mayonnaise (Hellmann's)
1 c Grated Parmesan cheese (or
Canned)
5 To 6 slices crisp bacon --
Crumbled
Mix sugar and mayonnaise together. Make layer of each
ingredient in order listed. Top with sprinkles of
crumbled bacon. Let set in refrigerator 3 to 4 hours.
Do not let sit overnight.
cccccccccccccccccccccccccccccccccccccc…
Deli-Style Pasta Salad
Serving Size : 10 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounce pkg tricolor spiral pasta
6 ounces hard salami -- thinly sliced
6 ounces provolone cheese -- cubed
2 1/4 ounces ripe olives -- sliced and drained
1 small red onion -- thinly sliced
1 small zucchini, halved %26amp; thinly sliced
1/2 cup green bell pepper -- chopped
1/2 cup sweet red bell pepper -- chopped
1/4 cup fresh parsley -- minced
1/4 cup Parmesan cheese -- grated
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 clove garlic -- minced
1 1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
dash pepper
2 medium tomatoes -- cut into wedges
Cook the pasta according to package directions; rinse in cold water and
drain. Place in a large bowl; add the next nine ingredients. In a jar with
tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano,
salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill
for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
Yield: 10-12 servings.
NOTES : “Pasta provides a base for this tongue-tingling make-ahead salad. It
has lots of fresh and satisfying ingredients topped with a flavorful
dressing. It's terrific to serve to company or take to a potluck.”
ccccccccccccccccccccccccccccccccccc
Title: Refreshing Frozen Fruit Salad **
Categories: Fruits, Salads, Freezer, Jello
Yield: 12 servings
1 sm Strawberry Jello
1 c Water; boiling
6 oz Pink lemonade concentrate
8 oz Cool Whip; thawed
16 oz Peach slices; drained
3/4 c Seedless green grapes
1/4 c Maraschino cherries
2 Bananas; sliced 1″ thick
In large bowl, dissolve jello in boiling water; add
lemonade concentrate and stir until melted. Chill
until slightly thickened, about 45 minutes. Blend in
whipped topping; fold in fruit. Pour into 9x5 loaf
pan. Freeze about 4 hours or until firm. To serve, unmold. Garnish with additional fruit if desired.
ccccccccccccccccccccccccccccccccccBest salad recipes I'm on a diet?
Thai Beef Salad with Green Beans - an easy family favorite!
This is a delicious beef stir fry recipe. Thai Beef Salad with Green Beans is an innovative, warm salad and is the ideal quick meal.
Easy
Serves 4 - 6
Preparation time: 10 mins
Cooking time: 15 - 20 mins
Ingredients:
3 tablespoons cooking oil
2 onions, finely sliced
1 lb/ 450g green beans, topped and tailed
1'; / 2.5cm piece of fresh ginger root, peeled and very finely slivered
1 clove garlic, crushed
8oz / 250g beef, cut into thin slivers, about the size of an index finger (sirloin or rump are good choices)
2 tablespoons soya sauce
½ cup water
½ cup roasted pecan nuts
1 teaspoon salt
4 cups / 1 litre water for boiling beans
Method:
Bring the water to the boil in a pot. Add 1 teaspoon of salt and the green beans. Cook rapidly for about 10 minutes, or until the beans are just crisp. Be careful not to overcook them! They should still be bright green in colour and retain a bit of 'snap'. Drain the beans and rinse under cold water to stop them cooking further.
Heat the oil in a pan or wok. Add the onions and fry them until they take on a brownish colour. Keep stirring them at this point. You don't want them to burn, but the caramel brown onions are what help to give this dish flavour.
Add the slivered ginger and crushed garlic to the onions. Allow to cook for a minute.
Add the beef to the pan. Cook for a minute, allowing the pieces to brown slightly and then turn the mixture, allowing the other sides to brown. Add the soya sauce and the water gradually, so that the pan doesn't get dry, but don't make the mxture too wet. Stir until the meat is just cooked through, but slightly pink on the inside. (Cook another few minutes if you like your meat well done.)
Toss in the drained green beans and pecan nuts.
Adjust seasoning. Serve straight from the pan with rice.
Have a look at the below links, there some really nice salads..... Enjoy!
Asian Prawn Salad
Ingredients
100g/4oz mange tout
150g/5oz radishes
3 spring onions, trimmed
2.5cm/1in piece root ginger, peeled
225g/8oz cooked tiger prawns
1 red chilli, deseeded and sliced
2 tbsp reduced sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp vegetable oil
1 tsp caster sugar
1 (125g) leafy salad with tatsoi
Method
Cook the mangetout on boiling water for 1 minute, drain, then rinse in cold water and drain again. Thinly slice the mange tout and place in a bowl. Grate the radishes; thinly slice the spring onions into strips; cut the ginger into matchstick strips.
Toss together the mange tout, radishes, spring onions and ginger. Add the chilli, soy sauce, vinegar and sugar and toss together again. Leave to marinate for 5 mins.
Add the salad leaves then toss together before serving.
Calories: 96Kcals
Protein: 12g
Carbohydrate: 6g
Fat: 3g
Saturated fat: 0.5g
Fibre: 1g
Sugars: 4.5g
Salt: 0.9g
Calorie Cruncher
Ingredients
80g/ 3oz of mixed lettuce/salad leaves (around 1 cereal
bowl full)
1 medium tomato, sliced
3 mushrooms, sliced
2-3 sticks celery, chopped
3 sliced rings of green pepper
1 tablespoon (10g) grated Parmesan cheese
1 tablespoon fat free dressing
Method
Just mix together all the above ingredients, topped by the Parmesan cheese and enjoy.
Calories: 87Kcals
Protein: 6.0g
Carbohydrate: 7.1g
Fat: 4.0g
Saturated fat: 2.0g
Fibre: 3.2g
Salt: 0.92g
http://www.salad-recipes.co.uk/recipes/i…
Poached Salmon %26amp; Fennel Salad
Serves: 1
Ingredients:
1 poached salmon fillet
1 bulb of fennel, finely sliced
2 large tomatoes, sliced
1 sweet red pepper, diced
Handful of fresh coriander
Handful of fresh mint
Juice of ½ a lime
Method:
1. Add the fennel, red pepper and tomatoes to a salad bowl.
2. Flake the salmon fillet and place on top of the salad.
3. Finely chop the coriander and mint and sprinkle on top of the salmon.
4. Squeeze over the lime juice, serve straight away and enjoy!
http://www.slimmingworld.com/healthy_eat…
http://www.fitnesspros4u.com/slimming_sa…
http://www.healthinfomax.com/slimming_sa…
http://www.bbc.co.uk/food/tv_and_radio/v…
Shredded beetroot and iceberg lettuce and baby spinach leaves (or watercress), with a plain French dressing (olive oil, wholegrain mustard and white wine vinegar). Season with salt and pepper
SALAD NICOISE
Recipe By : cccccccccccc
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Beans -- green, topped %26amp; tail
16 Potatoes -- new, small, peeled
4 Eggs- hard boiled, sliced
1 cn Tuna -- 7 1/2 oz drained
3 Tomatoes -- cut in wedges
1/2 ts Mustard -- dijon
1 Garlic clove- finely chopped
2 tb Vinegar -- red wine
1/2 c Olive oil
1 tb Parsley- finely chopped
1 tb Chives -- fresh chopped
8 Anchovy fillets (opt)
16 Olives -- black
Cook green beans in pot of boiling water,add green
beans and boil till tender crisp, about 2-3 minutes.
Refresh with cold cold water and dry.
In large pot of salted water, bring potatoes to a
boil. Cook till tender, about 8 minutes.
Combine green beans, potatoes, tuna, tomatoes in
large bowl. In small bowl, whisk together mustard,
garlic and vinegar. Add oil slowly, then parsley and
chives. Season with pepper and pour over ingredients.
Top with eggs, anchovy fillets and eggs.
If green beans aren't available, you can use green
and or red pepper.
garlic sauce can be added to olive oil, instead
of chopped garlic.
cccccccccccccccccccccccccccccccccccccccc…
24 Hour Vegetable Salad
Recipe By :
Serving Size : 8 Preparation Time :0:35
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 C Lettuce -- chopped
Salt, Pepper And Sugar
6 Hard-Boiled Eggs -- sliced
1 10 Oz. Pkg Frozen Peas -- thawed
1 Pound Bacon, Cooked Crisp -- crumbled
2 C Natural Swiss Cheese -- shredded
1 C Mayonnaise
1/4 C Green Onions And Tops -- sliced
Paprika
Place 2 cups of the lettuce in the bottom of a large bowl, sprinkle with salt, pepper and sugar. Layer eggs atop lettuce in bowl; sprinkle with more salt. Layer in order; peas, remaining lettuce, bacon and Swiss cheese. Spread mayonnaise over the top, sealing to the edge. Cover bowl--refrigerate overnight.
cccccccccccccccccccccccccccccccccccccc…
Title: 7 LAYER SALAD
Categories: Salads
Yield: 4 Servings
1 Head lettuce
1 c Celery -- diced
1/2 To 1 c. onion -- diced
1 cn Peas -- well drained
4 To 5 tbsp. sugar
1 c Mayonnaise (Hellmann's)
1 c Grated Parmesan cheese (or
Canned)
5 To 6 slices crisp bacon --
Crumbled
Mix sugar and mayonnaise together. Make layer of each
ingredient in order listed. Top with sprinkles of
crumbled bacon. Let set in refrigerator 3 to 4 hours.
Do not let sit overnight.
cccccccccccccccccccccccccccccccccccccc…
Deli-Style Pasta Salad
Serving Size : 10 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounce pkg tricolor spiral pasta
6 ounces hard salami -- thinly sliced
6 ounces provolone cheese -- cubed
2 1/4 ounces ripe olives -- sliced and drained
1 small red onion -- thinly sliced
1 small zucchini, halved %26amp; thinly sliced
1/2 cup green bell pepper -- chopped
1/2 cup sweet red bell pepper -- chopped
1/4 cup fresh parsley -- minced
1/4 cup Parmesan cheese -- grated
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 clove garlic -- minced
1 1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
dash pepper
2 medium tomatoes -- cut into wedges
Cook the pasta according to package directions; rinse in cold water and
drain. Place in a large bowl; add the next nine ingredients. In a jar with
tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano,
salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill
for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
Yield: 10-12 servings.
NOTES : “Pasta provides a base for this tongue-tingling make-ahead salad. It
has lots of fresh and satisfying ingredients topped with a flavorful
dressing. It's terrific to serve to company or take to a potluck.”
ccccccccccccccccccccccccccccccccccc
Title: Refreshing Frozen Fruit Salad **
Categories: Fruits, Salads, Freezer, Jello
Yield: 12 servings
1 sm Strawberry Jello
1 c Water; boiling
6 oz Pink lemonade concentrate
8 oz Cool Whip; thawed
16 oz Peach slices; drained
3/4 c Seedless green grapes
1/4 c Maraschino cherries
2 Bananas; sliced 1″ thick
In large bowl, dissolve jello in boiling water; add
lemonade concentrate and stir until melted. Chill
until slightly thickened, about 45 minutes. Blend in
whipped topping; fold in fruit. Pour into 9x5 loaf
pan. Freeze about 4 hours or until firm. To serve, unmold. Garnish with additional fruit if desired.
ccccccccccccccccccccccccccccccccccBest salad recipes I'm on a diet?
Thai Beef Salad with Green Beans - an easy family favorite!
This is a delicious beef stir fry recipe. Thai Beef Salad with Green Beans is an innovative, warm salad and is the ideal quick meal.
Easy
Serves 4 - 6
Preparation time: 10 mins
Cooking time: 15 - 20 mins
Ingredients:
3 tablespoons cooking oil
2 onions, finely sliced
1 lb/ 450g green beans, topped and tailed
1'; / 2.5cm piece of fresh ginger root, peeled and very finely slivered
1 clove garlic, crushed
8oz / 250g beef, cut into thin slivers, about the size of an index finger (sirloin or rump are good choices)
2 tablespoons soya sauce
½ cup water
½ cup roasted pecan nuts
1 teaspoon salt
4 cups / 1 litre water for boiling beans
Method:
Bring the water to the boil in a pot. Add 1 teaspoon of salt and the green beans. Cook rapidly for about 10 minutes, or until the beans are just crisp. Be careful not to overcook them! They should still be bright green in colour and retain a bit of 'snap'. Drain the beans and rinse under cold water to stop them cooking further.
Heat the oil in a pan or wok. Add the onions and fry them until they take on a brownish colour. Keep stirring them at this point. You don't want them to burn, but the caramel brown onions are what help to give this dish flavour.
Add the slivered ginger and crushed garlic to the onions. Allow to cook for a minute.
Add the beef to the pan. Cook for a minute, allowing the pieces to brown slightly and then turn the mixture, allowing the other sides to brown. Add the soya sauce and the water gradually, so that the pan doesn't get dry, but don't make the mxture too wet. Stir until the meat is just cooked through, but slightly pink on the inside. (Cook another few minutes if you like your meat well done.)
Toss in the drained green beans and pecan nuts.
Adjust seasoning. Serve straight from the pan with rice.
Have a look at the below links, there some really nice salads..... Enjoy!
Asian Prawn Salad
Ingredients
100g/4oz mange tout
150g/5oz radishes
3 spring onions, trimmed
2.5cm/1in piece root ginger, peeled
225g/8oz cooked tiger prawns
1 red chilli, deseeded and sliced
2 tbsp reduced sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp vegetable oil
1 tsp caster sugar
1 (125g) leafy salad with tatsoi
Method
Cook the mangetout on boiling water for 1 minute, drain, then rinse in cold water and drain again. Thinly slice the mange tout and place in a bowl. Grate the radishes; thinly slice the spring onions into strips; cut the ginger into matchstick strips.
Toss together the mange tout, radishes, spring onions and ginger. Add the chilli, soy sauce, vinegar and sugar and toss together again. Leave to marinate for 5 mins.
Add the salad leaves then toss together before serving.
Calories: 96Kcals
Protein: 12g
Carbohydrate: 6g
Fat: 3g
Saturated fat: 0.5g
Fibre: 1g
Sugars: 4.5g
Salt: 0.9g
Calorie Cruncher
Ingredients
80g/ 3oz of mixed lettuce/salad leaves (around 1 cereal
bowl full)
1 medium tomato, sliced
3 mushrooms, sliced
2-3 sticks celery, chopped
3 sliced rings of green pepper
1 tablespoon (10g) grated Parmesan cheese
1 tablespoon fat free dressing
Method
Just mix together all the above ingredients, topped by the Parmesan cheese and enjoy.
Calories: 87Kcals
Protein: 6.0g
Carbohydrate: 7.1g
Fat: 4.0g
Saturated fat: 2.0g
Fibre: 3.2g
Salt: 0.92g
http://www.salad-recipes.co.uk/recipes/i…
Poached Salmon %26amp; Fennel Salad
Serves: 1
Ingredients:
1 poached salmon fillet
1 bulb of fennel, finely sliced
2 large tomatoes, sliced
1 sweet red pepper, diced
Handful of fresh coriander
Handful of fresh mint
Juice of ½ a lime
Method:
1. Add the fennel, red pepper and tomatoes to a salad bowl.
2. Flake the salmon fillet and place on top of the salad.
3. Finely chop the coriander and mint and sprinkle on top of the salmon.
4. Squeeze over the lime juice, serve straight away and enjoy!
http://www.slimmingworld.com/healthy_eat…
http://www.fitnesspros4u.com/slimming_sa…
http://www.healthinfomax.com/slimming_sa…
http://www.bbc.co.uk/food/tv_and_radio/v…
Shredded beetroot and iceberg lettuce and baby spinach leaves (or watercress), with a plain French dressing (olive oil, wholegrain mustard and white wine vinegar). Season with salt and pepper
Besides salad what are some other good recipes for imitation crab meat?
My mother-in-law gave me this fantastic recipe to use with imitation crab meat! Here goes: 1 1/2 lbs imitation crab, 1- 8oz cream cheese, 1/2 c. sour cream, 2T. Mayonnaise, 1T. lemon juice, 1-1/4 tsp. Worcestershire sauce, 1/2 tsp. dry mustard, pinch of garlic salt, 1/4 c. grated cheddar cheese, 1 T. milk (optional) Mix all ingredients and just 2 T of cheddar cheese together. (if too thick add milk) Put in a casserole dish and top with remaining cheese. Bake at 325 degrees for 30 minutes. This is very good served on water crackers, Ritz, or just about any kind of cracker.....good! Enjoy!Besides salad what are some other good recipes for imitation crab meat?
Crab dip....kinda like an artichoke dip with baguette bread!Besides salad what are some other good recipes for imitation crab meat?
Crab cakes and quiche.
I make seafood pizza - instead of tomato sauce, use cocktail/shrimp sauce.
California Rolls!
Spread cooled prepared sushi rice on a sheet of seaweed on a sushi roller, spread a thin line of mayo and then wasabi paste about 1'; from the edge closest to you. Lay down strips of the imitation crab (may need to shred to get it the right size), cucumber (seeded), carrot, and ripe avocado. Roll tightly away from you and press the edge of the seaweed to seal. Cut off the ragged edges. Cut into 6-8 rolls. Serve with soy sauce and wasabi paste. Voila!
Crab rangoon's like at the Chinese restaurant...yum,yum
CRAB RANGOON
1 lb. sea legs or any chunk artificial crab meat
1 (8 oz.) pkg. cream cheese, softened
1 bunch scallions, chopped (green part too)
Pinch of salt
1 tsp. sugar
1 pkg. won-ton skins
Oil for deep frying
Place crab meat, cream cheese, scallions, salt, and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a won ton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown.
i like to use the Tuna Helper ';Tuna Alfredo'; and substitute the tuna with the crab.
As a native Marylander, I could be shunned and exiled just for suggesting it, but I think the stuff has it's place if it's not compared to the real thing. It works in salads of all kinds well, but the thing I like to do with it is the thing I first saw it used for when it first came out in the early 80's. I was working in a restaurant at the beach when my boss bought a case of them. They came in the long stick form. He told everybody to grab a hotdog roll, heat up a crab stick and put it on the roll with melted cheese over it. Let me tell you-- that case was gone in a day!
cook some pina pasta drain well... mix 8 oz cream cheese and 8 oz sour cream add fresh mushrooms an some dry onions,, heat add crab mix all together i've baked this too
use it with sushi rice. it's really good, especially with soy sauce and wasabi.
Crab dip....kinda like an artichoke dip with baguette bread!Besides salad what are some other good recipes for imitation crab meat?
Crab cakes and quiche.
I make seafood pizza - instead of tomato sauce, use cocktail/shrimp sauce.
California Rolls!
Spread cooled prepared sushi rice on a sheet of seaweed on a sushi roller, spread a thin line of mayo and then wasabi paste about 1'; from the edge closest to you. Lay down strips of the imitation crab (may need to shred to get it the right size), cucumber (seeded), carrot, and ripe avocado. Roll tightly away from you and press the edge of the seaweed to seal. Cut off the ragged edges. Cut into 6-8 rolls. Serve with soy sauce and wasabi paste. Voila!
Crab rangoon's like at the Chinese restaurant...yum,yum
CRAB RANGOON
1 lb. sea legs or any chunk artificial crab meat
1 (8 oz.) pkg. cream cheese, softened
1 bunch scallions, chopped (green part too)
Pinch of salt
1 tsp. sugar
1 pkg. won-ton skins
Oil for deep frying
Place crab meat, cream cheese, scallions, salt, and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a won ton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown.
i like to use the Tuna Helper ';Tuna Alfredo'; and substitute the tuna with the crab.
As a native Marylander, I could be shunned and exiled just for suggesting it, but I think the stuff has it's place if it's not compared to the real thing. It works in salads of all kinds well, but the thing I like to do with it is the thing I first saw it used for when it first came out in the early 80's. I was working in a restaurant at the beach when my boss bought a case of them. They came in the long stick form. He told everybody to grab a hotdog roll, heat up a crab stick and put it on the roll with melted cheese over it. Let me tell you-- that case was gone in a day!
cook some pina pasta drain well... mix 8 oz cream cheese and 8 oz sour cream add fresh mushrooms an some dry onions,, heat add crab mix all together i've baked this too
use it with sushi rice. it's really good, especially with soy sauce and wasabi.
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