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Category: Salads & Dressings

Snap Pea Salad with Radish and Lime

Snap Pea Salad with Radish and Lime

8 ounces sugar snap peas, trimmed and halved (about 2 C.)
7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 C.)
3 T. lime juice
2 T. extra-virgin olive oil
1/2 C. chopped fresh cilantro
1/4 tsp. salt, or to taste
Freshly ground pepper to taste
1 bunch radishes, trimmed and thinly sliced (about 10)

Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.

 

Yield: 4 servings

Calories: 108

Fat: 7g

Fiber: 3g

 

Spicy Bulgur Salad

Spicy Bulgur Salad

3/4 C. bulgur

3/4 C. boiling water

2 T. olive oil

Juice of 1 lime

1 small red onion, chopped

2 plum tomatoes, seeded and chopped

1 green bell pepper, seeded and chopped

1 C. fresh corn kernels or thawed frozen corn, boiled, cooled in cold water

1 jalapeno, seeded and finely chopped

1/4 C. chopped fresh cilantro or parsley

Salt and pepper

 

In a medium bowl, pour the boiling water over the bulgur. Cover the bowl with plastic wrap and let sit for 15 minutes or until all the liquid has been absorbed. In a large bowl combine the remaining ingredients and toss together. Season with salt and pepper. Using a fork, fluff the bulgur wheat and stir into the vegetable mixture. Taste and season again. Serve at room temperature

 

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Dijon Dressing

Dijon Dressing

1 egg

2 T. olive oil

2 T. white wine vinegar

1 T. Dijon mustard

1/4 tsp. kosher salt

1/4 tsp. white pepper

1/4 tsp. sugar

 

Break egg into a cup of hot tap water.  Allow to stand for about 2 minutes.  Strain and drain well.  Combine egg with remaining ingredients in a food processor.  Blend into a smooth puree.  Cover and chill for 2-48 hours.  Serve slightly chilled.

 

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Grilled Steak Bruschetta Salad

Grilled Steak Bruschetta Salad

1/4 C. apricot preserves

1/4 C. prepared horseradish

1/4 C. creamy Dijon-style mustard blend

2 T. lemon juice

4 6-oz. beef tenderloin steaks, cut 1-inch thick

12 1/4-inch-thick slices baguette-style French bread

4 C. arugula

1/4 C. bottled roasted red sweet peppers, chopped

1/4 C. crumbled blue cheese

Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.  Sprinkle beef on both sides with 1/4 tsp. each salt and pepper. For charcoal grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.). Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese.  Optional:  toss heirloom cherry tomatoes, capers and artichoke hearts with arugula.

 

Servings: 4

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Lemon-scented Quinoa Salad

Lemon-scented Quinoa Salad

quinoa_salad_recipe1 C. quinoa

2 C. water

1/2 tsp. fine grain sea salt

1 can garbanzo beans, or dried equivalent

1/2 C. cilantro, chopped

1/2 red onion, chopped

Tahini Dressing:

1 garlic clove, smashed and chopped

1/4 C. tahini

Zest of one lemon

Scant 1/4 C. fresh lemon juice

2 T. olive oil

2 T. hot water

Scant 1/2 tsp. fine grain sea salt

 

Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlicue in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside. While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

 

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Green Bean Salad

Green Bean Salad

1/2 pound green beans, trimmed

2 T. chopped walnuts

2 T. finely chopped fresh parsley leaves

2 T. chopped red onion

2 tsp. walnut oil or olive oil

1 tsp. red wine vinegar

1 tsp. Dijon mustard

Salt and pepper

Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl. Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine. In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.

 

Yield:  4 servings

Calories: 66

Fat: 5g

Fiber: 2g

 

Pea Salad with Bacon

Pea Salad with Bacon

pea-salad-bacon-fresh-dill¼ C. Sour Cream

¼ C. Mayonnaise

2 T. Parsley, chopped

Salt, Pepper, and dried Dill Weed to taste

20oz. bag Frozen Peas

8 slices Bacon

¼ C. Green Onions, chopped

Lettuce

Place peas in colander and rinse in hot tap water until defrosted; drain well and chill. Cook bacon until crisp.  While bacon is cooking, mix sour cream, mayonnaise and parsley.  Season with salt, pepper and dill weed; set aside.  Drain and chop bacon.  Add bacon and sour cream dressing to peas.  Toss until well coated and serve.

 

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Sweet Bulgur Salad

Sweet Bulgur Salad

1 C. Bulgur

1 C. Boiling Water

1 C. Fresh Parsley, chopped

1 C. Fresh Mint, minced

1/2 C. Red Pepper, chopped

4 Scallions, chopped

2 T. Flax Oil

1/4 C. Lemon Juice

1/2 C. Orange Juice

2 T. Soy Sauce

1/2 tsp. Sea Salt

1 tsp. Cumin

1 tsp. Basil

 

Dry roast the bulgur in a skillet on a medium flame for 5 minutes. Stir occasionally. Place bulgur in a bowl, cover with 1 C. boiling water. Let sit approximately 1 hour until the liquid is absorbed. Squeeze bulgur dry, add chopped vegetables. In a bowl, mix remaining ingredients. Pour over bulgur. Refrigerate before serving.

 

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Fresh Tomato Salad with Herb Dressing

Fresh Tomato Salad with Herb Dressing

3 lbs. Assorted varieties and colors of tomatoes

1/2 pint Cherry tomatoes

4 slices Sour dough bread

2 T. Virgin olive oil

1 clove Fresh garlic, peeled

1/2 clove Fresh garlic, peeled

1 each Salted anchovies – soaked in water for 30 minutes and rinsed

1/2 C. Virgin olive oil

2 T. Parsley, chopped fine (amount after chopping for all herbs)

2 T. Chervil, chopped fine

2 T. Chives, chopped fine

2 T. Basil leaves, chopped fine

Salt and black pepper

 

Prepare the garlic croutons by brushing the bread on both sides with olive oil, then toasting. After toasting, rub the bread lightly with the garlic clove and set aside. Prepare the herb dressing for the tomatoes by pounding the garlic clove with the anchovies in a mortar and pestle until smooth. Combine with the chopped herbs, oil and season to taste with salt and black pepper. Slice the tomatoes and stem the cherry tomatoes then toss in the herb dressing . Arrange the slices in a stack on top of the crouton. Drizzle the herb dressing over the tomato slices and around the plate and sprinkle the cherry tomatoes and picked herb leaves around as a garnish.

Fat Smash Green Bean Salad

Fat Smash Green Bean Salad

1 lb. fresh Green Beans, trimmed

10 Cherry Tomatoes, halved

1 Yellow Bell Pepper, seeded and julienned

1/2 C. chopped Green Bell Pepper

1/4 C. chopped fresh Parsley

 

Dressing:

1 tsp. Dijon Mustard

1/4 C. Olive Oil

1/4 C. Fresh Lemon Juice

1/4 tsp. Fresh Ground Pepper

1/8 tsp. Salt

 

Wash green beans. Drop them into a saucepan of boiling water. Cook until slightly crisp; about four minutes. Drain water and let beans cool. Add tomatoes, peppers and parsley. Combine all dressing ingredients in a small bowl and stir well. Pour dressing over salad; toss. Refrigerate at least an hour; toss again before serving.

 

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Fat Smash Corn Salad

Fat Smash Corn Salad

3 Portobello Mushrooms, chopped

1/3 C. Balsamic Vinegar

1/3 C. Olive Oil

4 tsp. Water

Pinch of brown or white Sugar

1/2 lb. Sweet Yellow Corn

1 C. Grape Tomatoes, halved

1 medium Onion, chopped

1/4 to 1/2 lb. Baby Lettuce

1 Bell Pepper, chopped

1/2 C. Chopped Parsley

1/2 C. chopped Chives

Salt and Pepper

 

Marinate mushrooms for 45 minutes in vinegar, olive oil, water and sugar. While mushrooms marinate, mix corn, tomatoes, onion, lettuce, pepper, parsley, chives salt and pepper in a large bowl. Drizzle marinated mushrooms over salad and serve.

 

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Balsamic Vegetable Salad

Balsamic Vegetable Salad

1 lb. fresh green beans (or frozen green beans, thawed)

1/2 C. water

3/4 C. diced Roma tomatoes

1/2 C. sliced red onion

4 T. balsamic vinegar

2 T. olive oil

1/4 tsp. pepper

1/4 C. chopped basil or parsley

1/2 tsp. sugar

Mixed greens (Romaine, Butter, Iceberg, Spring Green Mix)

1/2 C. shredded Parmesan

 

Cook beans in water for 5 minutes, just until crisp tender. Plunge beans into ice water for 5 minutes. Drain well. Place beans in a large bowl, add tomatoes and onions, and toss well. Combine vinegar, oil, pepper, basil, and sugar in a small bowl. Beat with a wire whisk.  Pour mixture over the vegetable mixture and toss gently. Cover and marinate in refrigerator for 2 to 8 hours, stirring occasionally. To serve: Add 2 T. of the marinade to mixed greens and toss gently. Place greens on platter, spoon vegetable mixture on top of greens, drizzle lightly with marinade, and top with Parmesan. Serve remaining marinade on side.

 

Avocado Salad

Avocado Salad

2 medium avocados, diced
1 medium tomato, diced
1/2 small red onion, thinly sliced
3 T. fresh lemon juice
2 cloves garlic, finely shredded

2 T. oil
1/4 tsp. salt
2 T. parsley, minced
1/8 tsp. cayenne

Mix all of the ingredients well, chill and serve.

 

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Easy Cucumber Salad

Easy Cucumber Salad

2 medium cucumbers

1 1/2 tsp salt

3 T. red wine vinegar

5 1/2 tsp. soy sauce

2 tsp. Asian sesame oil

1 T. brown sugar

1/4 – 1/2 tsp crushed red pepper, according to taste

1 medium red bell pepper, cut into chunks

2 scallions (green onion, spring onion), thinly chopped

 

Peel the cucumbers if desired. Cut in half lengthwise, and scoop out the seeds in the middle. Cut diagonally into thin slices, no more than 1/2-inch thick. Lay the cucumber slices in a colander and sprinkle with salt. Leave for at least 1 hour and pat dry with paper towels, squeezing out any excess water. Note: To help drain more water from the cucumbers, I weighed them down with 2 resealable plastic bags about 3/4 full with water. You can also use a saucer to weigh down the cucumbers.  While desalting the cucumbers, in a small bowl, whisk together the red wine vinegar, soy sauce and sesame oil. Whisk in the sugar and crushed red pepper. Simmer the dressing over very low heat for 2 – 3 minutes, (this allows the flavors to blend). Remove the cucumbers and pat dry with paper towels, squeezing out any excess water. Place the cucumbers in a large bowl and add the red bell pepper and chopped scallion. Drizzle the dressing over the salad. Toss, cover and chill for at least 2 hours before serving, (preferably longer). Toss the salad in the dressing again before serving.

 

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Endive-Apple Slaw with Smoked Trout

Endive-Apple Slaw with Smoked Trout

1/4 C. fresh lemon juice

4 heads Belgian endive (about 1 lb. total), rinsed

2 tart green apples, such as Granny Smith (about 1 lb. total)

2 T. chopped Italian parsley

2 T. walnut or vegetable oil

Salt and fresh-ground pepper

6 oz. smoked trout

 

Pour 2 T. of the lemon juice into a large bowl. Trim off and discard cores and any discolored leaves from endive heads. Cut each head in half lengthwise, then cut halves lengthwise into 1/4-inch-wide strips. As you cut the endive, drop the strips into bowl and mix with lemon juice to prevent them from discoloring. Peel and core apples; cut into 2- to 3-inch-long, 1/4-inch-thick matchsticks, dropping into bowl and mixing with lemon juice and endive. Stir in parsley. In a small bowl, mix the remaining 2 T. lemon juice with the oil; add salt and pepper to taste. Pour over endive mixture and mix to coat. Mound salad equally on plates. Pull any skin off smoked trout and discard; break trout into large flakes. Top salads equally with trout.

 

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Karottsalat

Karottsalat

2 lb. fresh carrots

1 C. fresh squeezed orange juice

2 oz. vegetable oil

3 oz. white vinegar

1bunch of fresh dill

3 T. honey

salt and white pepper to taste

 

Peel, then shred the carrots with a grater.  Chop the fresh dill into tiny pieces.  Mix all ingredients together and let marinate for 1/2 hour at room temperature to let the flavors blend.

 

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Tuna au Poivre on Tomato-Onion Salad

Tuna au Poivre on Tomato-Onion Salad

1 1/2 T. balsamic vinegar

1 tsp. dried oregano

1/3 C. extra-virgin olive oil

3 large, ripe beefsteak tomatoes, cut in 1-inch cubes

2 small red onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

4 8 oz. center-cut tuna steaks

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 C. coarsely cracked black peppercorns (crush in a mortar or under a heavy saucepan)

2 T. extra-virgin olive oil

1/2 lb. arugula, well washed and trimmed

 

To make the salad, whisk the vinegar and oregano in a medium bowl. Gradually whisk in the oil. Add the tomatoes and onions and toss, seasoning with the salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Season tuna steaks on both sides with the salt and pepper. Pour the cracked black pepper in a shallow dish or on a sheet of waxed paper. Press one side of the tuna into the pepper to coat. Heat the oil in a large skillet over medium-high heat. Add the tuna, pepper-side down. Cook, turning once, until the tuna is seared on the outside but rare within, about 4 minutes. If you like your tuna more well-done (don’t go past medium doneness!), cover the pan and cook for 2 to 4 minutes longer. Slice each steak against the grain into 1/4-inch slices. Heap equal amounts of the arugula on each of 4 dinner plates. Top with the tomato salad. Arrange the tuna slices decoratively around the salad.

 

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Cauliflower Salad

Cauliflower Salad

1 medium Head Cauliflower, cored

1/2 C. Olive oil

2 tsp. Garlic, minced

3 T. Vinegar, red wine

1/2 C. Black olives, cured, diced

1/2 C. Onion, red, diced

1/2 C. Pepper, red bell, diced

3 T. Capers (in brine) drained

 

Separate the cauliflower into small florets. Rinse well in cold water and drain. In a large pot of boiling salted water, cook the florets until al dente, about 5 minutes. Drain and place them on a towel to drain. Pour the olive oil over the cauliflower and toss to coat well.  Add all the remaining ingredients and toss to mix well. Let the salad marinate for several hours at room temperature, stirring occasionally, before serving.

 

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Patti’s Potato Salad

Patti’s Potato Salad

3 lb. red-skinned potatoes, well scrubbed Salted water to cover

6 large hard-cooked eggs, divided

1 medium red onion, peeled, finely chopped

1 medium green bell pepper, seeded and finely chopped

2 medium celery ribs, washed, finely chopped

2 tsp. celery seeds or more to taste

2/3 C. mayonnaise

2 T. yellow mustard

3 T. sweet pickle relish

2 jalapeno peppers, seeded and minced, optional

Salt and freshly ground black pepper to taste

Paprika for sprinkling

 

Place the potatoes in a large pot.  Add enough salted water to cover them by 1 inch.  Bring to a boil over high heat. Reduce the heat to medium-low and simmer the potatoes until tender, but not mushy, about 20 minutes, depending on the size of the potatoes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes or until they are cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 of the hard-cooked eggs and add to the potatoes along with the red onion, green pepper and celery. Sprinkle with celery seeds. Gradually stir in the mayonnaise, mustard, relish and, if desired, minced jalapeno, being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the remaining 2 hard-cooked eggs and arrange on top of the salad. Sprinkle the top with paprika.  Serve immediately, or chill, tightly covered, in the refrigerator, about 2 hours.

 

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Arugula and Red Onion Salad

Arugula and Red Onion Salad

3/4 lb. Arugula leaves

1 medium Size red onion cut into Thin slices

1 tsp. Finely chopped garlic

1 T. Red-wine vinegar

3 T. Olive oil

Salt and fresh ground Pepper

 

Pick over the arugula leaves and remove and discard any tough stems. Rinse and drain the leaves. Pat dry. Place the leaves in a salad bowl. Add the onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well. Serve.

 

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Fat Smash Corn Salad

Fat Smash Corn Salad

3 Portobello Mushrooms, chopped

1/3 C. Balsamic Vinegar

1/3 C. Olive Oil

4 tsp. Water

Pinch of brown or white Sugar

1/2 lb. Sweet Yellow Corn

1 C. Grape Tomatoes, halved

1 medium Onion, chopped

1/4 to 1/2 lb. Baby Lettuce

1 Bell Pepper, chopped

1/2 C. Chopped Parsley

1/2 C. chopped Chives

Salt and Pepper

 

Marinate mushrooms for 45 minutes in vinegar, olive oil, water and sugar. While mushrooms marinate, mix corn, tomatoes, onion, lettuce, pepper, parsley, chives salt and pepper in a large bowl. Drizzle marinated mushrooms over salad and serve.

Bees in the Herb Garden Dip or Dressing

Bees in the Herb Garden Dip or Dressing

1 pint sour cream

6 tsp. honey

2 tsp. thawed, undiluted orange juice

2 tsp. Dijon mustard

2 tsp. cream-style horseradish

2 tsp. rosemary, crushed

1 tsp. chervil, crushed

1 tsp. basil, crushed

¾ tsp. salt

1/2 tsp. white pepper

1/4 tsp. garlic powder

Combine all ingredients; mix well.  Refrigerate, covered, several hours to blend flavors.  Stir before using.  Use as a dip for chips, shrimp, ham cubes, vegetable dippers, ripe olives and pineapple chunks.  Use as a salad dressing for green and fruit salads.

Sunset Tomato Salad

Sunset Tomato Salad

2 lg. Yellow Tomatoes, seeded and chopped into 1” cubes
2 lg. Beefsteak Tomatoes, seeded and chopped into 1” cubes
¼ tsp. EVOO
3 T. Balsamic Vinegar
¼ C. fresh Basil, chopped
½ tsp. Oregano, chopped
Salt and Pepper
12oz. Spring Lettuce Mix

Divide lettuce between 4 serving plates. Toss tomatoes with remaining ingredients and use a quarter of the mixture to top each plate of lettuce.

Apricot Vinaigrette with a Simple Bread Salad

Apricot Vinaigrette with a Simple Bread Salad

 

Vinaigrette

1/3 C.  apricot preserves

1 large or 2 small shallots, finely chopped

1 tsp.  Dijon mustard

3 T. balsamic vinegar

3 to 5 T. extra virgin olive oil

1 to 2 T. lemon juice

Salt and pepper to taste

1 tsp.  Sugar

 

Combine all ingredients in a bowl and whisk to blend thoroughly.

 

Salad

Garlic clove

Variety of lettuce torn into bite-sizes

Bread cubes

Small tomato wedges

 

Rub garlic clove over the inside of a wooden salad bowl, add lettuce and bread cubes, season with salt and pepper and toss to blend. Drizzle vinaigrette over the salad and toss to coat.

Apple Thyme Vinaigrette

Apple Thyme Vinaigrette

 

3 C. extra-virgin olive oil

1 whole egg

1 chopped shallot

1 tsp. chopped fresh garlic

1 C. apple juice concentrate

1/4 C. apple cider vinegar

3 T. honey

1 bunch thyme with stems, chopped

Salt and pepper to taste

 

Place egg in blender with shallot and garlic. Blend for 1 minute. Add juice concentrate, vinegar, and honey. Blend. Add thyme, salt, and pepper. With blender running, slowly add the olive oil until emulsified.

Apple Craisin Coleslaw

Apple Craisin Coleslaw

 

1 bag cole slaw mix (from produce department)

1 C. Craisins (dried cranberries or cherries)

2 or 3 Golden Delicious or Fuji apples, cored & coarsely shredded

1 T. lemon juice

1/4 C. mayonnaise or salad dressing

1/4 C. plain nonfat yogurt

1/4 to 1/2 tsp. salt

1/8 tsp. white pepper

1/2 C. coarsely chopped pecans, almonds, or hazelnuts

 

Combine cole slaw mix, Craisins, and apples in a bowl. Sprinkle with lemon juice. Toss gently to mix. Combine mayonnaise, yogurt, salt, and pepper in a small bowl, and beat with a wire whisk until creamy and smooth. Add to the cole slaw and toss gently until dressing is thoroughly blended into cole slaw. Chill until ready to serve.

Anne’s Summer Salad

Anne’s Summer Salad

3 sm. Eggplants or 1 lg. Eggplant

1/2 Green pepper

1 lg. Tomato

3 lg. Celery stalks

3 sm. Potatoes, new

12 Black olives

Dressing

1/2 C. Olive oil

3 T. Red wine vinegar

2 each Garlic cloves; minced

1 dash Pepper

1 dash Basil, dried

 

I used vegetables on hand. Other in-season vegetables (ie. beans) could be used. As well, feta cheese or mozzarella cheese could be added. Eggplant & Peppers: Peel, slice eggplants. Place in colander and salt lightly. Let stand 1/2 hour. Preheat grill. Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred). Place green pepper in paper bag, let stand 1/2 hour. Peel green pepper under running water. Dice eggplant slices and green pepper. Place in large bowl. Potato: Boil potatoes until tender (about 10 minutes). Cool. peel, dice and place in bowl with other vegetables. Other vegetables; Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. Mix well. Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let marinate at room temperature at least 1/2 hour and then put in fridge. Toss and stir occasionally.

Chinese Chicken Salad with Toasted Almonds

Chinese Chicken Salad with Toasted Almonds

SALAD:

1 1/2 pounds boneless, skinless chicken breast halves, grilled or roasted and sliced

1 large head romaine lettuce, torn into bite-size pieces (8 C.)

1/2 head red cabbage, shredded (4 C.)

8 scallions, sliced diagonally

1/2 C. chow mein noodles

1/2 C. chopped almonds, toasted

Dressing:

1/4 C. vegetable broth

2 1/2 T. canola oil

1/4 C. rice wine vinegar

2 T. sugar

1 T. reduced-sodium soy sauce

1 T. toasted sesame oil

 

To prepare the salad: In a large bowl, combine the chicken, lettuce, cabbage, scallions, and noodles. To prepare the dressing: In a small bowl, combine the broth, vinegar, sugar, soy sauce, and sesame oil. Whisk to blend. Pour the dressing over the chicken salad. Toss to coat. Serve, sprinkled with the almonds.

 

Yield: 8 servings

Calories: 300

Fat: 14g

Fiber: 3g

 

A Collection of Chicken Pasta Salads

A Collection of Chicken Pasta Salads

Chicken Pasta Salad

 

1 whole cooked broiler-fryer, boned, skinned, cut in chunks

1 16 oz. package frozen broccoli

1/4 tsp. salt

1 8 oz. package pasta shells, cooked

2 cubed large tomatoes

1/2 C. coarsely chopped red onions

1/2 tsp. black pepper

1 C. low calorie Italian salad dressing

 

In saucepan, steam broccoli over boiling water for about 5 minutes.  Remove broccoli from pan, drain and sprinkle with salt.  While still warm place chicken, broccoli, shell macaroni, tomatoes and onion in a large bowl; sprinkle with pepper.  Add Italian dressing and mix gently but thoroughly.  Chill in refrigerator.  Serve cold.

Chicken Rainbow Salad

 

8oz. Rotini Noodles

2 C. Chicken, cubed and cooked

1 medium Cucumber, sliced

1 C. Celery, sliced

1/2 Red Onion, sliced thin

1/2 C. Mayonnaise

1/4 C. Sour Cream

2 T. Milk

1 tsp. Dried Dill Weed

1 tsp. Salt

1/4 tsp. Pepper

 

Cook pasta.  Meanwhile, in large bowl, combine chicken, cucumber, celery, and onion.  Mix in pasta.  In small bowl blend mayonnaise, sour cream, milk and seasonings. Mix in pasta.  Toss dressing with salad mixture.

 

 

Chicken Spiral Pasta Salad

 

10 oz. spiral pasta, uncooked

2 C. cut asparagus tips

2 C. yellow squash, sliced

2 C. red bell peppers, diced

4 boneless skinless chicken breasts

1/2 C. cracker meal

1/4 tsp. fresh ground black pepper

1 tsp. parsley flakes

1/2 tsp. thyme

1 Butter Buds Mix, reconstituted

1/3 C. cashews, roasted, unsalted

1/2 C. plain lowfat yogurt

1 T. Miracle Whip Lite

1 C. 2% lowfat milk

1 Good Seasons salad dressing

 

Using multicolored vegetable spirals makes a colorful salad.   Mix the cracker meal with the pepper, parsley and thyme.  Dip chicken breasts in Butter Buds mixture, then dip into cracker crumb/seasoning mixture (in a separate bowl).  Place on a lightly greased or teflon baking sheet in a pre-heated 400 degree oven for about 25 minutes (turn chicken over after about 12 minutes).  While chicken is cooking, boil pasta, lightly steam vegetables and diced red pepper. Mix the yogurt, Miracle Whip Lite, lowfat milk and Good Seasons salad dressing mix, or use your own seasoning, in the processor or blender.  When chicken breast is cooked, cut into thin slices or chunks and toss everything together in a large serving bowl.  Serve chilled.

 

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15-Minute Chicken Salad

15-Minute Chicken Salad

1 package cooked chicken breast strips, chopped

1 package cooked fresh fruit salad* (located in produce department)

2 T. mayonnaise

Juice from 1/4 orange

1/2 C. coarsely chopped walnuts

1/4 C. chopped Vidalia onion (or thinly sliced)

1/8 tsp. pepper blend or lemon pepper

1 sliced orange

Garnish with mint or cilantro

 

Combine chicken and salsa in a bowl and toss to mix. Add mayonnaise and orange juice and toss to mix well and coat all ingredients. Stir in onions and walnuts. Season with pepper. To serve, arrange orange slices on plate. Spoon chicken salad in center of oranges and garnish with mint.  *To make your own fruit salsa, select fresh fruit such as strawberry, pear, apple melon, mango, peach or your favorite fruit; a bit of juice, such as orange, lemon or lime; a bit of sugar; and chopped mint or cilantro.

3 Color Warm Pepper Salad

3 Color Warm Pepper Salad

1 T. Olive Oil

2 Cloves Garlic, Crushed

1 Small Red Onion, chopped

6 Bell Peppers (orange, red, green), cut into 1/2” strips

6 Roma Tomatoes, chopped

Salt and Pepper

Heat oil in skillet over medium-high heat.  Cook garlic and onion until onion is tender.  Reduce heat to medium-low and stir in bell peppers.  Cover and cook 5 minutes.  Stir in tomatoes, salt, and pepper.  Cook uncovered 5 minutes, stirring frequently, until peppers are crisp tender.  Serve warm, or refrigerate 2+ hours until chilled.

Green Lentil and Bulgur Salad

Green Lentil and Bulgur Salad

1/2 C. green lentils, preferably French

1 1/2 C. water

1 C. fine bulgur, available in most supermarkets and health food stores

3 T. lemon juice

3 T. extra virgin olive oil

1 garlic clove, minced

3 scallions, finely sliced

1/2 C. chopped roasted red pepper from a jar, drained

1/2 C. pitted and chopped Kalamata olives

1/4 C. chopped fresh parsley

Salt and pepper

1/2 C. crumbled Feta cheese

 

In a small saucepan combine lentils with enough water to cover the lentils by 2-inches. Bring the lentils to a boil, reduce the heat to moderate and simmer until the lentils are tender, but not falling apart, about 15 to 20 minutes. Drain the lentils and allow to cool.  In a small saucepan bring the water to a boil, stir in the bulgur and simmer, covered, until the water is absorbed, about 12 to 15 minutes. Transfer to a bowl, fluff with a fork and allow to cool, stirring occasionally.  In a large bowl whisk together olive oil and lemon juice. Stir in garlic, scallions, roasted red pepper, olives, parsley, salt and pepper. Add bulgur and lentils and toss to combine. Transfer salad to a serving dish and garnish with crumbled Feta.

 

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Gurkensalat

Gurkensalat

2 large cucumbers

2 T. cider vinegar

1 T. sugar

1/2 tsp. salt

1/4 tsp. pepper

3/4 C. sour cream

2 T. minced fresh parsley

 

Peel cucumbers and cut into very thin slices.  Mix together vinegar, sugar, salt, and pepper and pour over cucumbers.  Marinate about 20 minutes.  Drain off liquid, toss cucumbers with sour cream. Top with fresh parsley and serve.

 

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Tomatensalat

Tomatensalat

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5 medium tomatoes, chopped

1 tsp. salt

1/4 tsp. dried thyme

1/2 C. vegetable oil

1 T. Worcestershire sauce

1 T. sugar

1 tsp. dried basil

1/4 tsp. freshly ground pepper

6 T. vinegar

1 large onion, diced

 

Mix together:  salt, dried thyme, vegetable oil, Worcestershire sauce, sugar, dried basil, pepper, vinegar, and onions.  Toss with tomatoes.  Chill for about an hour and serve on lettuce leaves.

 

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Very Berry Salad

Very Berry Salad

2 T. lemon juice

2 T. orange liqueur (recommended: Cointreau)

2 tsp. honey

1 16-ounce container strawberries, trimmed

1 8-ounce container blueberries

1 6-ounce container raspberries

1/4 C. chopped fresh mint leaves

In a small bowl, whisk together the lemon juice, orange liqueur, and honey. In a large bowl combine the berries and the mint. Pour the dressing on top and toss gently.

Yield:  4-6 servings

Calories: 83

Fat: 0g

Fiber: 4g

Haricot Verts Salad, Almonds and Sweet Onion Vinaigrette

Haricot Verts Salad, Almonds and Sweet Onion Vinaigrette

Haricot Verts Salad, Almonds and Sweet Onion Vinaigrette1/2 C. red or white minced onion

2 T. red wine vinegar

1 tsp. dry mustard

1 tsp. salt

2 tsp. sugar (or more)

Freshly ground pepper

1/2 C. extra virgin olive oil

3 C. haricots verts, cut into one inch lengths

1/3 C. toasted almonds

1 medium tomato, peeled, seeded, and diced

1/4 C. sweet onion vinaigrette

8 oz. Tomme de Savoie (cheese), sliced small

 

Put the onion in a saucepan and add three C. cold water. Bring to a boil and drain (well) the onion.) Add the spices and several grinds of pepper (I used seven or eight turns). Blend for several minutes until creamy (I scraped the sides of the blender a couple of times.) Slowly add the olive oil and blend until incorporated. Adjust seasonings as necessary. Makes 1 C. Bring six quarts of water to a rolling boil. Add three T. of salt. Slowly add beans and cook (at a rolling boil) for five minutes. Drain and shock the beans in cold water. Drain well, and toss with the tomato and almonds. Add the dressing and toss. Plate and top with slices of the cheese.

 

Wild Rice & Cranberry Salad

Wild Rice & Cranberry Salad

1 C. wild rice

1/4 C. chopped parsley

1/2 C. chopped celery

1/2 C. chopped green pepper

1/4 C. chopped green onions

1/2 C. sweetened dried cranberries

 

Cook wild rice in 4 C. water until almost done, about 45 minutes. Drain well; cool. Add remaining salad ingredients.  Dressing:  1/2 C. cranberry juice, 1 tsp. basil, 1/2 C. white vinegar, 5 T. olive oil, sugar & salt to taste. Combine dressing ingredients, add to salad, mix together.

 

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Warm Asparagus Salad with Fava Beans and Fresh Ricotta

Warm Asparagus Salad with Fava Beans and Fresh Ricotta

Warm Asparagus Salad with Fava Beans and Fresh Ricotta

 

1 cup fresh ricotta cheese

1 teaspoon finely grated lemon zest

Kosher salt

Freshly ground black pepper

1 1/4 pounds fresh fava beans, shelled (about 1 cup)

1 tablespoon finely chopped parsley

1 tablespoon finely chopped mint

2 tablespoons extra-virgin olive oil

1 pound thin asparagus

1 tablespoon fresh lemon juice

Fleur de sel, for sprinkling

 

In a medium bowl, whisk the ricotta cheese with the lemon zest and season with kosher salt and black pepper. In a medium saucepan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes. Drain and cool under running water, then squeeze the fava beans from their skins. In a medium bowl, toss the favas with the parsley, mint and 1 tablespoon of the olive oil; season with kosher salt and black pepper. In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes, then drain. In a medium bowl, toss the asparagus with the lemon juice and the remaining 1 tablespoon of olive oil; season with kosher salt and black pepper. Transfer the asparagus to plates and spoon the ricotta and favas over the top. Sprinkle the salads with fleur de sel and serve.

Grilled Cactus and Corn Salad

Grilled Cactus and Corn Salad

Grilled Cactus and Corn Salad

 

4-5 cactus paddles (nopales), thorns and edges trimmed

3 cobs of corn, husks removed

2 tablespoons olive oil, for brushing

1/2 cup diced white onion

1 clove garlic, minced

Juice of 1 lime

1/4 cup cilantro, coarsely chopped

1/4 cup queso fresco

1/2 teaspoon salt

1/4 teaspoon pepper

 

Clean and prepare the cactus paddles.  Cut each paddle into strips, leaving the base intact, then brush with olive oil and season with salt and pepper.  Shuck and clean the corn. Preheat the grill to medium-high, then lay the cactus paddles and shucked corn on the grill directly over the heat and cook until the cactus paddles are soft and slightly charred and the corn is charred on all sides, turning both throughout grilling so they char evenly.  The cactus paddles should take about 5 minutes on each side, and the corn should take about 10 minutes total as well.  Remove the cactus paddles and corn from the grill and let them cool enough to handle, then chop the cactus paddles into bite-size pieces and carefully cut the corn kernels off the cob. In a large bowl, combine the chopped, grilled cactus, grilled corn, chopped onion, garlic, and lime juice, and toss. Season with salt and pepper, then garnish with the chopped cilantro and queso fresco, tossing again before serving.