Salad Recipes

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Turkey and Apple Salad

Post  justmecookin on Thu May 15, 2008 11:13 am

Turkey and Apple Salad

Dressing
5 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, optional

Salad
1 bunch watercress or romaine, torn into bite-size pieces
1 medium carrot, julienned
10 cherry tomatoes, halved
8 ounces smoked turkey, julienned
4 unpeeled apples, sliced
1/3 cup chopped walnuts, toasted

Whisk together dressing ingredients; set aside. Just before serving, arrange salad greens on a platter or individual plates.

Top with carrot, tomatoes, turkey and apples. Drizzle dressing over salad; toss to coat. Sprinkle with walnuts. Makes 8 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:21 am; edited 1 time in total

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Chicken Tortilla Salad

Post  justmecookin on Thu May 15, 2008 11:13 am

Chicken Tortilla Salad

1/2 pound boneless skinless chicken breasts, cut into thin strips
2 flour tortillas (8 inches), warmed
1/4 cup mayonnaise
2 cups torn lettuce
1 large tomato, cut into wedges
4 to 6 thin slices red onion
1 medium carrot, grated
1/2 cup shredded cheddar cheese
Salsa, optional

In a skillet coated with nonstick cooking spray, cook chicken until no longer pink. To assemble, place tortillas on serving plates.

Spread with mayonnaise. Top with lettuce, chicken, tomato, onion, carrot and cheese. Serve with salsa if desired. Makes 2 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:21 am; edited 1 time in total

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Six-Layer Gelatin Salad

Post  justmecookin on Thu May 15, 2008 11:14 am

Six-Layer Gelatin Salad

2 packages (3 ounces each) lime gelatin
4-1/2 cups boiling water, divided
4-1/2 cups cold water, divided
1 cup whipping cream
3 tablespoons confectioners' sugar
2 packages (3 ounces each) orange gelatin
1 can (8 ounces) crushed pineapple, drained
1 package (3 ounces) strawberry gelatin
2 medium firm bananas, thinly sliced

In a bowl, dissolve one package of lime gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. In a small mixing bowl, beat cream until slightly thickened. Add sugar; beat until soft peaks form. Fold in a third of the whipped cream into the lime gelatin. Spoon into a 4-qt. bowl. Refrigerate until firm. Refrigerate remaining whipped cream

In a bowl, dissolve one package of orange gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in mandarin oranges. Spoon over creamy lime layer. Refrigerate until firm.

In a bowl, dissolve lemon gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in a third of the whipped cream. spoon over orange layer. Refrigerate until firm.

In a bowl, dissolve remaining package of lime gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in pineapple. Spoon over creamy lemon layer. Refrigerate until firm.

In a bowl, dissolve remaining package of orange gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in remaining whipped cream. Spoon over lime layer. Refrigerate until firm.

In a bowl, dissolve strawberry gelatin in remaining boiling water; stir in remaining cold water. Refrigerate until slightly thickened. Fold in bananas. Spoon over creamy orange layer. Refrigerate overnight. Makes 16-20 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:22 am; edited 1 time in total

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White Kidney Bean Salad

Post  justmecookin on Thu May 15, 2008 11:14 am

White Kidney Bean Salad

1 can (15 ounces) white kidney or 1 can (15 ounces) black beans, rinsed and drained
1 jar (4 ounces) diced pimientos, drained
1/2 cup thinly sliced red onion
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon dried basil, crushed
1/4 teaspoon thyme, crushed
1/4 teaspoon rosemary, crushed
Dash pepper
1 package (10 ounces) ready-to-serve mixed salad greens
1 package (16 ounces) baby carrots

In a serving bowl, combine the beans, pimientos and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, herbs and pepper; shake well. Pour over bean mixture; toss to coat.

To serve, place bowl in the center of a serving platter. Arrange salad greens and carrots around the edge. Makes 4-6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:22 am; edited 1 time in total

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Special Strawberry Salad

Post  justmecookin on Thu May 15, 2008 11:14 am

Special Strawberry Salad

1 envelope unflavored gelatin
1/4 cup cold water
1 cup half-and-half cream
2/3 cup sugar
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
1 package (6 ounces) strawberry gelatin
2 cups boiling water
1 package (16 ounces) unsweetened frozen strawberries
1 can (11 ounces) mandarin oranges

Dissolve unflavored gelatin in cold water. In a medium saucepan over low heat, heat cream and sugar until sugar dissolves. Stir in gelatin mixture until dissolved. Remove from the heat; stir in sour cream and vanilla. Pour into a 2-qt. glass bowl; chill until firm.

Dissolve strawberry gelatin in boiling water. Drain orange liquid into strawberry gelatin; blend well. Gently stir in strawberries until thawed. Pour over cream layer; arrange oranges on top (allow to settle) and chill until firm. Makes 10-12 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:23 am; edited 1 time in total

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Raisin-Walnut Waldorf Salad

Post  justmecookin on Thu May 15, 2008 11:15 am

Raisin-Walnut Waldorf Salad

1/2 cup raisins
1 cup boiling water
4 cups chopped unpeeled red apples
2 celery ribs, thinly sliced
2 tablespoons lemon juice
1 cup (8 ounces) plain yogurt
2 tablespoons sugar-free instant vanilla pudding mix
2 tablespoons sugar, optional
1/2 cup chopped walnuts

In a bowl, combine raisins and boiling water. Let stand for 5 minutes; drain. Combine the raisins, apples, celery and lemon juice; toss.

Combine the yogurt, pudding mix and sweetener if desired. Pour over apple mixture; toss to coat. Cover and refrigerate for 1 hour. Just before serving, stir in walnuts. Makes 6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:23 am; edited 1 time in total

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Onion Vinaigrette Salad

Post  justmecookin on Thu May 15, 2008 11:16 am

Onion Vinaigrette Salad

1 cup sugar
1 cup vinegar
1/2 cup vegetable oil
1/4 cup chopped onion
1-1/2 teaspoons salt
1/4 teaspoon paprika
1/4 teaspoon ground mustard
Dash pepper
Torn salad greens
Cherry tomatoes, sliced cucumber and grated carrots or vegetables of your choice

In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. In a salad bowl, combine greens and vegetables. Drizzle with dressing and toss to coat. Store any leftover dressing in a refrigerator. Makes 2-1/2 cups dressing.


Last edited by justmecookin on Sat Aug 23, 2008 9:58 am; edited 1 time in total

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Marshmallow Fruit Salad

Post  justmecookin on Thu May 15, 2008 11:17 am

Marshmallow Fruit Salad

1 package (16 ounces) large marshmallows, halved
3 egg yolks, beaten
1/2 cup milk
1/8 teaspoon ground mustard
1 cup heavy whipping cream
2 teaspoons confectioners' sugar
1 teaspoon vanilla extract
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) mandarin oranges, drained
3 cups sliced fresh strawberries
1 cup fresh blueberries
1/2 cup chopped pecans

Place marshmallows in a large bowl; set aside. In a saucepan, whisk the egg yolks, milk and mustard. Cook and stir over medium heat until mixture reaches 160 and coasts the back of a metal spoon. Cool for 5 minutes. Stir into marshmallows.

In a mixing bowl, beat the cream, confectioners' sugar and vanilla on medium speed until soft peaks form. Fold into marshmallow mixture. Add fruit; gently toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in pecans. Makes 18 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:58 am; edited 1 time in total

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Creamy Egg Salad

Post  justmecookin on Thu May 15, 2008 11:17 am

Creamy Egg Salad

2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon salt
8 hard-cooked eggs, chopped
1 medium onion, chopped
Croissants or sandwich rolls, optional
Lettuce leaves, optional

In a mixing bowl, beat cream cheese, mayonnaise, mustard, paprika and salt. Stir in eggs and onion. Serve on croissants with lettuce if desired. Makes about 5 cups.


Last edited by justmecookin on Sat Aug 23, 2008 9:59 am; edited 1 time in total

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Marinated Veggie Salad

Post  justmecookin on Thu May 15, 2008 11:18 am

Marinated Veggie Salad

1 pint cherry tomatoes, halved
1 medium zucchini, cubed
1 medium yellow summer squash, cubed
1 medium cucumber, cubed
1 each medium sweet yellow, red and green pepper, cut into 1-inch pieces
1 can (6 ounces) pitted ripe olives, drained
1 small red onion, chopped
1/2 to 3/4 cup Italian salad dressing

In a serving bowl, combine all ingredients; toss to coat. Cover and refrigerate overnight. Makes 12 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:59 am; edited 1 time in total

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Luncheon Chicken Salad

Post  justmecookin on Thu May 15, 2008 11:18 am

Luncheon Chicken Salad

4 cups cubed cooked chicken breast
1 can (20 ounces) unsweetened pineapple tidbits
1 can (11 ounces) mandarin oranges, drained
1 cup chopped celery
6 green onions, chopped
1/2 cup chopped green pepper
2/3 cup mayonnaise
7-1/2 teaspoons brown mustard
1 tablespoon brown sugar
1/2 teaspoon minced garlic

In a large bowl, gently combine the chicken, pineapple, oranges, celery, onions and green pepper. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Makes 7 servings


Last edited by justmecookin on Sat Aug 23, 2008 10:01 am; edited 1 time in total

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Cranberry Gelatin Salad

Post  justmecookin on Thu May 15, 2008 11:19 am

Cranberry Gelatin Salad

1 package (6 ounces) cherry gelatin
1-1/2 cups boiling water
1 can (20 ounces) crushed pineapple, undrained
1 can (16 ounces) whole-berry cranberry sauce
1-1/2 cups seedless red grapes, halved
1/4 cup chopped pecans

In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Refrigerate for 30 minutes. Stir in grapes and pecans. Pour into a 2-qt. serving bowl. Refrigerate until firm. Makes 8-10 servings.


Last edited by justmecookin on Sat Aug 23, 2008 10:01 am; edited 1 time in total

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Balsamic Asiago Salad

Post  justmecookin on Thu May 15, 2008 11:19 am

Balsamic Asiago Salad

2 cups torn mixed salad greens
1 plum tomato, cut into wedges
1/2 cup chopped sweet yellow pepper
2 tablespoons balsamic vinaigrette
2 tablespoons shredded mozzarella and Asiago cheese with roasted garlic

In a small serving bowl, combine the salad greens, tomato and yellow pepper. Drizzle with vinaigrette and toss to coat. Sprinkle with cheese. Makes 2 servings.


Last edited by justmecookin on Sat Aug 23, 2008 10:00 am; edited 1 time in total

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Pepper Salad

Post  justmecookin on Thu May 15, 2008 11:20 am

Pepper Salad

3 each large green, sweet red and sweet yellow pepper, thinly sliced
18 cherry tomatoes, halved

Dressing
1/4 cup finely chopped red onion
3 tablespoons cider vinegar
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional

In a large bowl, combine peppers and tomatoes. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables and toss to coat. Makes 16 servings.


Last edited by justmecookin on Sat Aug 23, 2008 10:00 am; edited 1 time in total

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Dilly Romaine Salad

Post  justmecookin on Thu May 15, 2008 11:20 am

Dilly Romaine Salad

8 cups torn romaine
1 medium cucumber, sliced
1 cup halved cherry tomatoes
1 small red onion, sliced and separated into rings

Creamy Dill Dressing
1/2 cup evaporated milk
1/2 cup vegetable oil
3 tablespoons cider vinegar
2 teaspoons minced fresh dill
1/2 teaspoon onion salt
1/2 teaspoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon white pepper

In a large salad bowl, toss the romaine, cucumber, tomatoes and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Serve with salad. Refrigerate any leftover dressing. Makes 12 servings (1 cup salad dressing).


Last edited by justmecookin on Sat Aug 23, 2008 10:00 am; edited 1 time in total

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Cashew Chicken Salad

Post  justmecookin on Thu May 15, 2008 11:21 am

Cashew Chicken Salad

4 cups cubed cooked chicken
1 cup chopped celery
1/2 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1/2 cup mayonnaise
1/3 cup heavy whipping cream
1/4 cup sour cream
3 tablespoons thinly sliced green onions
2 tablespoons minced fresh parsley
1-1/2 teaspoons lemon juice
1-1/2 teaspoons tarragon vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup salted cashews
Leaf lettuce and additional cashews, optional

In a large bowl, combine the chicken, celery, green pepper and pimientos; set aside. In a blender, combine the next 10 ingredients; cover and process until well blended. Pour over chicken mixture; toss to coat.

Cover and refrigerate until serving. Just before serving fold in cashews. Serve in a lettuce-lined bowl if desired. Sprinkle with additional cashews if desired. Makes 6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:54 am; edited 1 time in total

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Sprout Salad

Post  justmecookin on Thu May 15, 2008 11:21 am

Sprout Salad

1/2 pound brussels sprouts, halved
2 medium carrots, thinly sliced
2 teaspoons vegetable oil
1 tablespoon lemon juice
1/4 teaspoon salt
Dash pepper
2 cups chopped lettuce
1 tablespoon chopped sweet red pepper

Place brussels sprouts and 1 in. of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Rinse with cold water; drain and set aside.

In a small skillet, saute carrots in oil until tender; remove from the heat. Toss sprouts with lemon juice, salt and pepper. Place lettuce in a bowl; top with sprouts, carrots and red pepper. Refrigerate for 1 hour. Makes 2 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:54 am; edited 1 time in total

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Fruit Salad Bowl

Post  justmecookin on Thu May 15, 2008 11:21 am

Fruit Salad Bowl

1 can (20 ounces) pineapple chunks in natural juices, drained and juice reserved
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 quart mixed fresh fruit chunks (apples, bananas, oranges, pears)
3/4 cup chopped pecans or walnuts
1/3 cup flaked coconut
Whipped topping, optional

In a saucepan, combine reserved pineapple juice and pudding mix. Cook over medium heat until thickened; cool. Toss with pineapple chunks, fruit chunks, nuts and coconut.

Chill until ready to serve. Garnish each serving with a dollop of the whipped topping, if desired. Makes 6-8 serving


Last edited by justmecookin on Sat Aug 23, 2008 9:55 am; edited 1 time in total

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Fruit Salad Platter

Post  justmecookin on Thu May 15, 2008 11:22 am

Fruit Salad Platter

6 large red apples, sliced
2 tablespoons lemon juice
4 bunches watercress, stems removed
2 pounds seedless red grapes, separated into small bunches
2 small red onions, halved and thinly sliced

Honey Lemon Dressing
1/2 cup lemon juice
1/4 cup vegetable oil
2 to 3 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon pepper
Lemon slices and fresh mint, optional

In a bowl, toss apples and lemon juice. Arrange watercress on a large serving platter. Top with the grapes, onions and apples.

In a jar with a tight-fitting lid, combine lemon juice, oil, honey, salt and pepper; shake well. Drizzle 1/2 cup over salad. Cover and refrigerate salad and remaining salad dressing until serving. Serve remaining dressing on the side. Garnish with lemon and mint if desired. Makes 12 servings (about 1 cup dressing).


Last edited by justmecookin on Sat Aug 23, 2008 9:55 am; edited 1 time in total

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White Kidney Bean Salad

Post  justmecookin on Thu May 15, 2008 11:22 am

White Kidney Bean Salad

1 can (15 ounces) white kidney or 1 can (15 ounces) black beans, rinsed and drained
1 jar (4 ounces) diced pimientos, drained
1/2 cup thinly sliced red onion
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon dried basil, crushed
1/4 teaspoon thyme, crushed
1/4 teaspoon rosemary, crushed
Dash pepper
1 package (10 ounces) ready-to-serve mixed salad greens
1 package (16 ounces) baby carrots

In a serving bowl, combine the beans, pimientos and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, herbs and pepper; shake well. Pour over bean mixture; toss to coat.

To serve, place bowl in the center of a serving platter. Arrange salad greens and carrots around the edge. Makes 4-6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:55 am; edited 1 time in total

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Vidalia Onion Spinach Salad

Post  justmecookin on Thu May 15, 2008 11:23 am

Vidalia Onion Spinach Salad

Croutons
4 cups soft bread crumbs
1/3 cup finely chopped Vidalia or other sweet onion
1 tablespoon dried parsley flakes
6 tablespoons butter, melted
1 egg, lightly beaten
Oil for frying

Dressing
1/3 cup chopped Vidalia or other sweet onion
1/3 cup cider vinegar
1/3 cup honey
1 teaspoon Dijon mustard
1/2 cup plus 2 tablespoons olive oil
1 teaspoon poppy seeds

Salad
16 cups torn fresh spinach
1/2 pound sliced bacon, cooked and crumbled
1 medium Vidalia or other sweet onion, sliced and separated into rings

In a bowl, combine the bread crumbs, onion and parsley. Stir in butter and egg; mix well. Shape into 1/2-in. balls. In an electric skillet, heat 1 in. of oil to 375. Fry croutons for 10-15 seconds, turning to brown all sides. Drain on paper towels.

For dressing, combine onion, vinegar, honey and mustard in a blender or food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, toss the spinach, bacon, onion rings and croutons. Serve with dressing. Makes 16 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:56 am; edited 1 time in total

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Sugar Snap Potato Salad

Post  justmecookin on Thu May 15, 2008 11:23 am

Sugar Snap Potato Salad

1-1/2 pounds small red potatoes, quartered
1/2 pound fresh sugar snap peas
1/2 cup finely chopped red onion
1/3 cup mayonnaise
1/3 cup plain yogurt
1 garlic clove, minced
3 tablespoons Dijon mustard
2 teaspoons dill weed
1/2 teaspoon salt

Cook potatoes in boiling water until tender, about 12 minutes. Rinse with cold water and drain. Place the potatoes in a large bowl; add peas and onion.

In a small bowl, combine the remaining ingredients. Pour over potato mixture and gently toss to coat. Cover and refrigerate for at least 1 hour. Makes 12 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:56 am; edited 1 time in total

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Tuna Stuffed Avocados

Post  justmecookin on Thu May 15, 2008 12:15 pm

Tuna Stuffed Avocados

2 packages (3 ounces each) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1 teaspoon celery seed
1/2 teaspoon pepper
1 can (6 ounces) tuna, drained and flaked
3 medium ripe avocados

In a small mixing bowl, beat the cream cheese and mayonnaise until well blended. Add the onion, lemon juice, celery seed and pepper. Stir in the tuna. Cut avocados in half lengthwise; remove pits. Spoon tuna salad into avocado halves. Serve immediately. Makes 3 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:57 am; edited 1 time in total

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Chive Mushroom Spinach Salad

Post  justmecookin on Thu May 15, 2008 12:15 pm

Chive Mushroom Spinach Salad

8 cups fresh baby spinach
2 cups sliced fresh mushrooms
1 tablespoon chopped onion
1 garlic clove, minced
2 tablespoons olive oil
3 tablespoons minced chives
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon sugar
1-1/2 cups seasoned salad croutons
1/4 cup shredded Parmesan cheese

Place spinach in a large salad bowl; set aside. In a large skillet, saute the mushrooms, onion and garlic in oil for 2-4 minutes. In a small bowl, combine the chives, lemon juice, vinegar and sugar. Pour into the skillet.

Cook and stir 1 minute longer or until mushrooms are tender. Add to spinach with croutons and Parmesan cheese; toss to coat. Serve immediately. Makes 6 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:57 am; edited 1 time in total

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Tortellini Bean Salad

Post  justmecookin on Thu May 15, 2008 12:16 pm

Tortellini Bean Salad

1 package (10 ounces) refrigerated spinach tortellini
2 cups broccoli florets
1/2 large red onion, thinly sliced
1 cup canned garbanzo beans or chickpeas, rinsed and drained
1 cup canned red kidney beans, rinsed and drained
1 cup canned white kidney beans or cannellini beans, rinsed and drained
1 can (6 ounces) pitted ripe olives, drained
1 bottle (8 ounces) fat-free creamy Italian salad dressing
1/4 cup shredded Parmesan cheese, divided
1 teaspoon dried oregano
24 cherry tomatoes, halved

Prepare tortellini according to package directions; drain and place in a serving bowl. Add broccoli, onion, beans and olives. Combine the salad dressing, 2 tablespoons Parmesan cheese and oregano; pour over salad and toss gently.

Cover and refrigerate for at least 8 hours. Just before serving, stir in tomatoes and sprinkle with remaining Parmesan. Makes 9 servings.


Last edited by justmecookin on Sat Aug 23, 2008 9:57 am; edited 1 time in total

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Re: Salad Recipes

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