Back Of The Box - Salad Recipes

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Back Of The Box - Salad Recipes

Post  justmecookin on Wed Oct 08, 2008 8:56 am

Creamy Cucumber Salad

2 tablespoons Land O Lakes Sour Cream
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 medium (2 cups) cucumbers, seeded, coarsely chopped
1/4 cup thinly sliced red onion, cut in half
1 tablespoon chopped fresh mint leaves

Stir together sour cream, lemon peel, lemon juice, salt and pepper in medium bowl. Stir in cucumber, red onion and mint. Cover; refrigerate at least 1 hour. Makes 4 (1/2-cup) servings

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Bacon and Honey-Mustard Coleslaw

Post  justmecookin on Wed Oct 08, 2008 12:35 pm

Bacon and Honey-Mustard Coleslaw

Dressing
2 containers (6 oz each) Yoplait Original 99% Fat Free lemon burst yogurt
1/4 cup honey mustard
1 1/2 teaspoons seasoned salt
4 teaspoons lemon juice
2 teaspoons grated lemon peel

Salad
1 bag (16 oz) coleslaw mix (8 cups)
1 small zucchini, shredded (about 1 cup)
1 cup shredded carrots
1/2 medium cucumber, quartered lengthwise, cut into 1/4-inch slices (1 cup)
1/2 cup chopped red bell pepper
4 strips bacon, cooked, chopped

In medium bowl, mix dressing ingredients until well blended and smooth. In large bowl, mix all salad ingredients except bacon. Add dressing; toss to mix well. Serve immediately or refrigerate until serving time. Spoon into serving bowl; sprinkle with bacon. Makes 16 servings (1/2 cup each)

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Confetti Spaghetti Salad

Post  justmecookin on Wed Oct 08, 2008 12:37 pm

Confetti Spaghetti Salad

1 package (7 oz) uncooked spaghetti, broken into thirds
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables
1/4 cup coarsely chopped red onion
1 medium tomato, chopped (3/4 cup)
1/2 cup Italian dressing

Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender.

Drain; rinse with cold water to cool. Drain well. In medium bowl, gently toss all ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving. Makes 8 servings (3/4 cup each)

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Broccoli-Rice Salad

Post  justmecookin on Wed Oct 08, 2008 12:38 pm

Broccoli-Rice Salad

1 package (4.4 oz) butter and herb flavor rice and sauce mix
1 box (9 oz) Green Giant frozen broccoli cuts
1 large green bell pepper, chopped (1 1/2 cups)
1 can (19 oz) Progresso chick peas (garbanzo beans), drained
2 tablespoons chopped fresh chives
1/2 teaspoon grated lemon peel
2 tablespoons vegetable oil
2 tablespoons lemon juice

Make rice and sauce mix as directed on package. Cool 15 minutes. Meanwhile, cook broccoli as directed on box. Drain; cool 15 minutes. In large bowl, mix cooked rice, cooked broccoli and remaining ingredients. Serve immediately, or cover and refrigerate until serving time. Makes 4 servings (1 1/2 cups each)

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Layered Mexican Party Salad

Post  justmecookin on Wed Oct 08, 2008 12:40 pm

Layered Mexican Party Salad

1 box Betty Crocker Suddenly Salad classic pasta salad mix
3 tablespoons water
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (15.25 oz) Green Giant whole kernel corn, drained
4 cups torn romaine lettuce
1 container (12 oz) refrigerated guacamole dip
1 1/2 cups finely shredded Mexican 4-cheese blend (6 oz)
3 plum (Roma) tomatoes, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
3 cups nacho-flavored tortilla chips

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.

In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives. Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate. Makes 12 servings (1 cup each)

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Easy Bacony Two-Bean Salad

Post  justmecookin on Wed Oct 08, 2008 2:34 pm

Easy Bacony Two-Bean Salad

1/3 cup finely chopped red onion
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
2 medium tomatoes, cut into wedges
1 can (15 oz) Progresso cannellini beans, drained, rinsed
1 can (14.5 oz) Green Giant cut green beans, drained, rinsed
1 can (2 1/4 oz) sliced ripe olives, drained
2 tablespoons Betty Crocker Bac~Os bacon flavor bits or chips

In large bowl, stir onion, oil, lemon juice and mustard until well blended. Add tomatoes, cannellini beans, green beans and olives; gently toss. Just before serving, top with bacon bits. Cover and refrigerate any remaining salad. Makes 6 to 8 servings

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Greek Tossed Pasta Salad

Post  justmecookin on Wed Oct 08, 2008 2:35 pm

Greek Tossed Pasta Salad

1 box Betty Crocker Suddenly Salad Caesar pasta salad mix
1/4 cup water
3 tablespoons vegetable oil
4 cups torn romaine lettuce
2 medium tomatoes, coarsely chopped (1 1/2 cups)
1 small cucumber, coarsely chopped (1 cup)
1/2 cup thinly sliced red onion, slices cut in half
4 oz crumbled feta cheese (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold water.

Shake to drain well. In large bowl, stir together seasoning mix, oil and water. Stir in pasta and remaining ingredients. Toss with croutons and Parmesan topping. Serve immediately, or refrigerate. Makes 12 servings (1 cup each)

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Crunchy Asian Pasta Salad

Post  justmecookin on Wed Oct 08, 2008 2:37 pm

Crunchy Asian Pasta Salad

1 box Betty Crocker Suddenly Salad classic pasta salad mix
1 package (3 oz) Oriental-flavor ramen noodle soup mix
3 tablespoons sugar
3 tablespoons vegetable oil
2 tablespoons white vinegar
2 tablespoons water
1 tablespoon soy sauce
3 cups coleslaw mix
1 cup snow pea pods, strings removed, cut diagonally into 1/2-inch pieces
1/2 cup sliced almonds, toasted
1 can (15 oz) mandarin orange segments, drained

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

Drain pasta; rinse with cold water. Shake to drain well. In large bowl, stir together seasoning mixes from pasta mix and soup mix, sugar, oil, vinegar, water and soy sauce.

Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine. Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate. Makes 10 servings (1 cup each)

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Old-Fashioned Potato Salad

Post  justmecookin on Wed Oct 08, 2008 4:30 pm

Old-Fashioned Potato Salad

6 medium potatoes, peeled (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
4 hard-cooked eggs, chopped

Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.

Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled. Makes 8 servings

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Southwestern Chicken Layered Salad

Post  justmecookin on Sun Nov 09, 2008 11:49 am

Southwestern Chicken Layered Salad

2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Green Giant Southwestern style corn, drained, liquid reserved
2 tablespoons Old El Paso taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Old El Paso salsa, if desired

Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.

Arrange chicken mixture over lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa. Makes 4 servings

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Winter Fruit Waldorf Salad

Post  justmecookin on Sun Nov 09, 2008 11:51 am

Winter Fruit Waldorf Salad

2 medium unpeeled red apples, diced
2 medium unpeeled pears, diced
1/2 cup thinly sliced celery
1/2 cup golden raisins
1/2 cup chopped dates
1/4 cup mayonnaise or salad dressing
1/4 cup Yoplait Original orange crme yogurt (from 6-oz container)
2 tablespoons frozen orange juice concentrate
8 cups shredded lettuce
Walnut halves, if desired

In large bowl, mix apples, pears, celery, raisins and dates. In small bowl, mix mayonnaise, yogurt and juice concentrate until well blended. Add to fruit; toss to coat. (Salad can be refrigerated up to 1 hour.) Serve salad on lettuce. Garnish with walnut halves. Makes 16 servings

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Radicchio Salad

Post  justmecookin on Sun Nov 09, 2008 11:53 am

Radicchio Salad

Dressing
3 tablespoons fresh lemon juice
3 tablespoons honey
1/4 teaspoon sea salt, preferably gray salt
Freshly ground black pepper to taste
1/4 cup extra-virgin olive oil

Salad
1 small head radicchio
1 bunch watercress
1 unpeeled Granny Smith apple

In 8-inch skillet, mix lemon juice, honey, salt and pepper. Cook over medium heat, beating occasionally with wire whisk, until honey is dissolved. Remove from heat; beat in olive oil. Taste and adjust the seasoning. Let cool to room temperature.

Cut radicchio through the core into quarters; remove core. Cut radicchio crosswise into thin ribbons and place in large bowl. Remove thick stems from watercress; mix watercress with radicchio. Cut apple in half lengthwise; remove core. Cut apple crosswise into paper-thin slices (a vegetable slicer is handy for this). Add apple to radicchio and watercress. Toss with enough dressing to moisten salad. Makes 4 servings

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Tex-Mex Chicken Salad

Post  justmecookin on Sun Nov 09, 2008 11:54 am

Tex-Mex Chicken Salad

Cumin Dressing
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground cumin

Salad
3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 tablespoons finely chopped onion
1/4 teaspoon salt
1 can (4.5 oz) Old El Paso chopped green chiles, drained
6 cups bite-size pieces lettuce (1 medium head)
2 medium tomatoes, cut into thin wedges
1/2 cup shredded taco-flavored Cheddar cheese (2 oz)

In tightly covered container, shake all dressing ingredients. In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese. Makes 6 servings

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Walnut-Chicken Salad

Post  justmecookin on Sun Nov 09, 2008 11:56 am

Walnut-Chicken Salad

Lemon-Ginger Dressing
1/2 cup mayonnaise or salad dressing
1/4 cup Yoplait Original lemon burst yogurt
1/2 teaspoon sugar
1/4 to 1/2 teaspoon ground ginger
Dash salt

Salad
3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
3/4 cup chopped celery
1/2 cup chopped walnuts
1 cup sliced or quartered strawberries
Bibb lettuce

In small bowl, mix all dressing ingredients. In large bowl, mix chicken, celery and walnuts. Add dressing; toss. Fold in strawberries. Serve on lettuce. Makes 4 servings

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Italian Chicken Salad

Post  justmecookin on Sun Nov 09, 2008 11:58 am

Italian Chicken Salad

2 cups cut-up cooked chicken
1 bag (10 oz) ready-to-eat Italian-blend salad greens
1 can (14 oz) Progresso artichoke hearts, drained, chopped
1 can (4 1/4 oz) chopped ripe olives, drained
1/4 cup zesty Italian dressing

In large bowl, mix all ingredients except dressing. Toss salad with dressing until coated. Makes 6 servings (1 1/2 cups each)

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Santa Fe Salad with Tortilla Straws

Post  justmecookin on Sun Nov 09, 2008 12:00 pm

Santa Fe Salad with Tortilla Straws

Creamy Avocado Dressing
1/2 cup ranch dressing
1 medium avocado, pitted, peeled and cut into chunks

Tortilla Straws
1 Old El Paso flour tortilla for burritos (8 inch; from 11.5-oz package)
Cooking spray
1/4 teaspoon coarse salt
1/4 teaspoon chili powder

Salad
2 cups bite-size pieces iceberg lettuce
2 cups bite-size pieces romaine lettuce
1 large tomato, chopped (1 cup)
1 cup diced peeled jicama
3/4 cup shredded Cheddar cheese (3 oz)
1/4 cup sliced ripe olives

Place dressing and avocado in blender. Cover; blend on medium speed until smooth and creamy. Heat oven to 350. Spray tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into 1/4-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown. Set aside.

Place iceberg and romaine lettuce on shallow serving platter or in large bowl. Sprinkle with tomato, jicama, cheese, olives and tortilla "straws." Serve with dressing. Makes 6 servings (1 cup each)

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Broccoli-Rice Salad

Post  justmecookin on Sun Nov 09, 2008 12:02 pm

Broccoli-Rice Salad

1 package (4.4 oz) butter and herb flavor rice and sauce mix
1 box (9 oz) Green Giant frozen broccoli cuts
1 large green bell pepper, chopped (1 1/2 cups)
1 can (19 oz) Progresso chick peas (garbanzo beans), drained
2 tablespoons chopped fresh chives
1/2 teaspoon grated lemon peel
2 tablespoons vegetable oil
2 tablespoons lemon juice

Make rice and sauce mix as directed on package. Cool 15 minutes. Meanwhile, cook broccoli as directed on box. Drain; cool 15 minutes.

In large bowl, mix cooked rice, cooked broccoli and remaining ingredients. Serve immediately, or cover and refrigerate until serving time. Makes 4 servings (1 1/2 cups each)

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Seven-Layer Chinese Chicken Salad

Post  justmecookin on Sun Nov 09, 2008 12:03 pm

Seven-Layer Chinese Chicken Salad

Salad
5 cups shredded romaine lettuce
1 package (3 oz) Oriental-flavor ramen noodle soup mix
2 cups finely chopped cooked chicken
1 can (11 oz) Green Giant Niblets white shoepeg corn, drained
1 large tomato, finely chopped
2 medium green onions, finely chopped (2 tablespoons)
1/2 cup coarsely chopped unsalted dry-roasted peanuts

Dressing
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon grated gingerroot
1/4 cup vegetable oil
3 tablespoons white vinegar

In bottom of large (3-quart) clear glass serving bowl, arrange lettuce. Discard seasoning packet from soup mix; coarsely crush noodles. Layer noodles and remaining salad ingredients, in order listed, over lettuce.

In small jar with tight-fitting lid, shake dressing ingredients until well blended. Pour over salad. Serve immediately. Makes 5 servings (2 cups each)

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Mediterranean Quinoa Salad

Post  justmecookin on Sun Nov 09, 2008 12:05 pm

Mediterranean Quinoa Salad

1 cup uncooked quinoa
2 cups roasted garlic-seasoned chicken broth (from two 14-oz cans)
1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)
1/2 cup cubed provolone cheese
1/4 cup chopped kalamata olives
2 tablespoons chopped fresh basil leaves
2 tablespoons Italian dressing

Rinse quinoa under cold water 1 minute; drain. In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender; drain.

Cool completely, about 45 minutes. In large serving bowl, toss quinoa and remaining ingredients. Serve immediately, or refrigerate 1 to 2 hours before serving. Makes 4 servings (3/4 cup each)

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Tropical Chicken Salad

Post  justmecookin on Sun Nov 09, 2008 12:07 pm

Tropical Chicken Salad

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons blackened seasoning blend
1 tablespoon canola or vegetable oil
1 bag (5 oz) mixed baby salad greens (4 cups)
1 medium mango, peeled, pitted and diced (1 cup)
1/2 medium red onion, sliced (3/4 cup)
1 small red bell pepper, chopped (1/2 cup)
2/3 cup raspberry vinaigrette

Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.

In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.

In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette. Makes 4 servings

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Confetti Spaghetti Salad

Post  justmecookin on Sun Nov 09, 2008 1:41 pm

Confetti Spaghetti Salad

1 package (7 oz) uncooked spaghetti, broken into thirds
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables
1/4 cup coarsely chopped red onion
1 medium tomato, chopped (3/4 cup)
1/2 cup Italian dressing

Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool.

Drain well. In medium bowl, gently toss all ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving. Makes 8 servings (3/4 cup each)

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Layered Caribbean Chicken Salad

Post  justmecookin on Mon Nov 10, 2008 2:19 pm

Layered Caribbean Chicken Salad

Dressing
1 container (6 oz) Yoplait pia colada yogurt
1 1/2 to 2 tablespoons lime juice
1 teaspoon Caribbean jerk seasoning (dry)

Salad
3 cups shredded romaine lettuce
2 cups cubed cooked chicken
1 cup shredded Monterey Jack cheese (4 oz)
1 can (15 oz) black beans, drained, rinsed
1 1/2 cups diced peeled ripe fresh mango
1/2 cup chopped seeded plum (Roma) tomatoes (1 to 2 medium)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup thinly sliced green onions (8 medium)
1/2 cup cashews

In small bowl, mix dressing ingredients until well blended. In 3- or 4-quart clear glass serving bowl, layer salad ingredients in order listed, except cashews. Spoon dressing evenly over salad; sprinkle cashews over top. Makes 6 servings (1 1/2 cups each)

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Easy Bacony Two-Bean Salad

Post  justmecookin on Mon Nov 10, 2008 2:21 pm

Easy Bacony Two-Bean Salad

1/3 cup finely chopped red onion
2 tablespoons olive or vegetable oil
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
2 medium tomatoes, cut into wedges
1 can (15 oz) Progresso cannellini beans, drained, rinsed
1 can (14.5 oz) Green Giant cut green beans, drained, rinsed
1 can (2 1/4 oz) sliced ripe olives, drained
2 tablespoons Betty Crocker Bac~Os bacon flavor bits or chips

In large bowl, stir onion, oil, lemon juice and mustard until well blended. Add tomatoes, cannellini beans, green beans and olives; gently toss. Just before serving, top with bacon bits. Cover and refrigerate any remaining salad. Makes 6 to 8 servings

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Tropical Fruit, Rice and Tuna Salad

Post  justmecookin on Sat Feb 07, 2009 11:32 am

Tropical Fruit, Rice and Tuna Salad

1 cup water
3/4 cup uncooked instant brown rice
2/3 cup creamy vanilla yogurt (from 2-lb container)
1 can (8 oz) pineapple tidbits in juice, drained, 1 teaspoon juice reserved
2 kiwifruit, peeled, sliced
1 medium mango, peeled, seeded and chopped (about 1 cup)
1 can (5 oz) white tuna in water, drained, flaked
1 tablespoon coconut, toasted

In 1-quart saucepan, heat water to boiling. Stir in rice. Reduce heat to low; cover and simmer 10 minutes. Uncover; cool 15 minutes. Refrigerate at least 1 hour or until cold.

In medium bowl, mix rice, yogurt and reserved pineapple juice. Cover; refrigerate 1 to 2 hours to blend flavors. Cut kiwifruit slices into fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice mixture. Sprinkle with coconut. Store covered in refrigerator. Makes 4 servings

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Caribbean Chicken and Black Bean Salad

Post  justmecookin on Wed Feb 11, 2009 12:54 pm

Caribbean Chicken and Black Bean Salad

Spicy Lime Dressing
1/4 cup lime juice
2 tablespoons olive or vegetable oil
1 tablespoon honey
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 to 3 drops red pepper sauce

Salad
2 cups cut-up cooked chicken
1/4 cup chopped fresh cilantro
1 large tomato, chopped (1 cup)
1 medium avocado, peeled and chopped
1 small yellow summer squash, chopped
1 can (15 oz) black beans, drained, rinsed
Leaf lettuce

In tightly covered container, shake all dressing ingredients until well blended. In large bowl, toss all salad ingredients except lettuce. Pour dressing over salad; toss. Serve on lettuce leaves. Makes 4 servings

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Re: Back Of The Box - Salad Recipes

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