Lime Dressing:
- 1/3 cup frozen limeade concentrate, thawed
- 1/4 cup vegetable oil
- 1 tablespoon rice or white vinegar
- 1 teaspoon grated gingerroot
- 1/4 teaspoon salt
Showing posts with label salads. Show all posts
Showing posts with label salads. Show all posts
ASIAN SALAD WITH LIME DRESSING
PEA SALAD
1 head lettuce, shredded
2 pounds bacon, crisply fried, coarsely crumbled
4 cups canned peas, drained
10 eggs, hard-boiled, shelled, and chopped
1 small onion, peeled and chopped
1 quart salad dressing
2 cups Swiss cheese, grated
Mix together well the peas, bacon, eggs, onion, and salad dressing. (not mayonnaise) Spread mixture on top of lettuce and sprinkle with the Swiss cheese. Chill. Just before serving, gently toss together some.
CHOPPED SALAD WITH BACON DRESSING
1/4 pound bacon, diced, and cooked till crisp, then drained
3 hearts romaine lettuce
2 cucumbers, peeled, halved, and seeded
1 small red onion
1 cup sour cream
4 ounces crumbled Gorgonzola cheese
1 lemon, zested and juiced
Salt and black pepper to taste
4 hard-boiled eggs, roughly chopped
Cut the romaine in half lengthwise. Lay flat side down and slice into1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. Slice onion into thin half moons and add to the bowl with the lettuce and cucumber.
3 hearts romaine lettuce
2 cucumbers, peeled, halved, and seeded
1 small red onion
1 cup sour cream
4 ounces crumbled Gorgonzola cheese
1 lemon, zested and juiced
Salt and black pepper to taste
4 hard-boiled eggs, roughly chopped
Cut the romaine in half lengthwise. Lay flat side down and slice into1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. Slice onion into thin half moons and add to the bowl with the lettuce and cucumber.
In a blender, combine sour cream, Gorgonzola cheese, bacon, lemon zest and juice, and blend until smooth. Season with salt and pepper, to taste. Pour enough dressing over the salad to generously coat the ingredients. Add the eggs and toss gently.
(To juice a lemon, just cut in half, and squeeze the juice out of it. To zest a lemon, grate the bright yellow peel off in tiny thin strips.)
Creamy Orange Jello Molds
4 packages (3 ounces each) orange gelatin
4 cups boiling water
1 quart vanilla ice cream OR orange sherbet, softened
1-1/2 cups orange juice
2 cans (11 ounces each) mandarin oranges, drained
In a large bowl, dissolve gelatin in boiling water. Stir in ice cream and orange juice until blended. Chill until partially set.
Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Just before serving, unmold.
4 cups boiling water
1 quart vanilla ice cream OR orange sherbet, softened
1-1/2 cups orange juice
2 cans (11 ounces each) mandarin oranges, drained
In a large bowl, dissolve gelatin in boiling water. Stir in ice cream and orange juice until blended. Chill until partially set.
Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm. Just before serving, unmold.
CRAN-RASPBERRY SHERBET MOLD
2 packages (3 ounces each) raspberry gelatin
1-1/2 cups boiling water
1 can (14 ounces) jellied cranberry sauce
2 cups raspberry sherbet, softened
1 tablespoon lemon juice
cranberries and raspberries, optional
In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 minutes or until slightly thickened.
Fold in sherbet and lemon juice. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm.
Unmold onto a serving platter. (Fill center with cranberries and raspberries, if desired.)
1-1/2 cups boiling water
1 can (14 ounces) jellied cranberry sauce
2 cups raspberry sherbet, softened
1 tablespoon lemon juice
cranberries and raspberries, optional
In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 minutes or until slightly thickened.
Fold in sherbet and lemon juice. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm.
Unmold onto a serving platter. (Fill center with cranberries and raspberries, if desired.)
Creamy Apricot (or Orange) Jello Salad
2 packages (3 ounces each) apricot or orange gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, softened
1 cup milk
1 can (20 ounces) crushed pineapple, undrained
1 carton (4 ounces) frozen Cool Whip, thawed
Dissolve gelatin in boiling water and set aside. In a bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in gelatin. Add pineapple and mix well. Chill. When mixture begins to thicken, fold in whipped topping. Pour into a 2 1/2-quart serving bowl. Chill for at least 2 hours.
2 cups boiling water
1 package (8 ounces) cream cheese, softened
1 cup milk
1 can (20 ounces) crushed pineapple, undrained
1 carton (4 ounces) frozen Cool Whip, thawed
Dissolve gelatin in boiling water and set aside. In a bowl, beat cream cheese until smooth. Gradually beat in milk until smooth. Stir in gelatin. Add pineapple and mix well. Chill. When mixture begins to thicken, fold in whipped topping. Pour into a 2 1/2-quart serving bowl. Chill for at least 2 hours.
Apricot Jello Salad
1 package (6 ounces) apricot or orange gelatin
2 cups boiling water
1 can (20 ounces) crushed pineapple
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) apricot halves, drained and chopped
1/2 cup chopped walnuts
1 carton (8 ounces) frozen Cool Whip, thawed
In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in Cool Whip. Pour into a 13 x 9-inch dish. Chill until firm.
2 cups boiling water
1 can (20 ounces) crushed pineapple
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) apricot halves, drained and chopped
1/2 cup chopped walnuts
1 carton (8 ounces) frozen Cool Whip, thawed
In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside. In a bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally. Stir in apricots and walnuts. Fold in Cool Whip. Pour into a 13 x 9-inch dish. Chill until firm.
APPLESAUCE RASPBERRY JELLO MOLD
3 cups unsweetened applesauce
1/4 cup orange juice
2 packages (3 ounces each) raspberry gelatin
1-1/2 cups lemon-lime soda
In a large saucepan, bring applesauce and orange juice to a boil. Remove from the heat; stir in gelatin until dissolved. Slowly add soda.
Pour into a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
1/4 cup orange juice
2 packages (3 ounces each) raspberry gelatin
1-1/2 cups lemon-lime soda
In a large saucepan, bring applesauce and orange juice to a boil. Remove from the heat; stir in gelatin until dissolved. Slowly add soda.
Pour into a 6-cup mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.
LOW CARB CUCUMBER YOGURT SALAD
2 cucumbers, peeled, quartered lengthwise, then sliced
Plain yogurt, about 1 cup
1 teaspoon dried dill, or a couple of teaspoons of fresh dill
Sprinkling of salt and pepper
(If cucumbers are bitter, soak the cucumber slices in salted water for half an hour or longer, until the bitterness is reduced, then rinse and drain before using.)
Gently mix together the ingredients. Salt and pepper to taste. Serves 4.
LOW CARB CHICKEN PASTA SALAD
1 can (14 oz.) Swanson Chicken Broth (1 3/4 cups) (Regular or Natural Goodness)
1/2 cup reduced-calorie mayonnaise
1/4 cup grated Parmesan cheese
1 tsp. dried dill weed or dried basil leaves
3 cups cooked corkscrew-shaped pasta
1 cup cherry tomatoes, cut in half
1 cup cooked peas
1/2 cup sliced mushrooms
1 small red onion , chopped
2 cups cubed, cooked chicken
lettuce leaves
1/2 cup reduced-calorie mayonnaise
1/4 cup grated Parmesan cheese
1 tsp. dried dill weed or dried basil leaves
3 cups cooked corkscrew-shaped pasta
1 cup cherry tomatoes, cut in half
1 cup cooked peas
1/2 cup sliced mushrooms
1 small red onion , chopped
2 cups cubed, cooked chicken
lettuce leaves
TIP: For 2 cups cubed, cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts, cubed, 5 min. or until chicken is done.
LOW CARB CUCUMBER SALAD
2 cucumbers, thinly sliced
2 green onions, thinly sliced
3 small tomatoes
2 tablespoons snipped parsley
1/4 cup sour cream
1/4 teaspoon mustard
2 tablespoons minced dill
1 tablespoon vinegar
1 tablespoon heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
In a bowl, combine cucumbers, onions, tomatoes, and parsley. Combine remaining ingredients to make a dressing; pour over cucumber mixture, and toss gently. Cover and chill for at least 1 hour. (Serves 6.)
63 calories, 2 grams protein, 9 grams carbs., and 2 grams fiber per serving.)
Spaghetti Salad
16 oz. mozzarella cheese
5 ripe tomatoes, peeled, seeded and coarsely chopped
1 c. fresh basil leaves, coarsely chopped
1/8 tsp. garlic salt (optional)
2 T. salt
1 T. olive oil
16 oz. thin spaghetti
salt and pepper to taste
Bring a large pot of water to a boil.
Cut the mozzarella into small cubes, and set aside in a small bowl. Combine the tomatoes, basil and garlic salt in another bowl.
When the water is boiling hard, add 2 tablespoons salt and the oil. Add the spaghetti and cook just until it is al dente. (Do not overcook or it will stick together and be mushy.) Quickly drain the spaghetti and return it at once to the warm pot. Immediately stir in the mozzarella; the heat of the pasta will melt it slightly. Stir in the contents of the other bowl. Season to taste with salt and pepper. Transfer to a serving bowl, and serve at room temperature.
5 ripe tomatoes, peeled, seeded and coarsely chopped
1 c. fresh basil leaves, coarsely chopped
1/8 tsp. garlic salt (optional)
2 T. salt
1 T. olive oil
16 oz. thin spaghetti
salt and pepper to taste
Bring a large pot of water to a boil.
Cut the mozzarella into small cubes, and set aside in a small bowl. Combine the tomatoes, basil and garlic salt in another bowl.
When the water is boiling hard, add 2 tablespoons salt and the oil. Add the spaghetti and cook just until it is al dente. (Do not overcook or it will stick together and be mushy.) Quickly drain the spaghetti and return it at once to the warm pot. Immediately stir in the mozzarella; the heat of the pasta will melt it slightly. Stir in the contents of the other bowl. Season to taste with salt and pepper. Transfer to a serving bowl, and serve at room temperature.
BLT Salad with Avocado Dressing
(A favorite salad of mine! The dressing is very delicious, although not a favorite of my children's!)
Dressing:
1 large ripe avocado, peeled and mashed
1/2 cup dairy sour cream
1/4 cup milk
1/4 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon garlic salt (or more or less, depending on taste)
2 drops hot pepper sauce (optional)
Salad:
3 cups torn or shredded lettuce
3 medium tomatoes, cut into wedges
1/2 pound bacon, crisp cooked, and crumbled
3/4 cup croutons, if desired
In small bowl, combine all dressing ingredients; beat at low speed until smooth. Cover and refrigerate for several hours to blend flavors. At serving time, put salad ingredients in large salad bowl. Serve with dressing.
Dressing:
1 large ripe avocado, peeled and mashed
1/2 cup dairy sour cream
1/4 cup milk
1/4 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon garlic salt (or more or less, depending on taste)
2 drops hot pepper sauce (optional)
Salad:
3 cups torn or shredded lettuce
3 medium tomatoes, cut into wedges
1/2 pound bacon, crisp cooked, and crumbled
3/4 cup croutons, if desired
In small bowl, combine all dressing ingredients; beat at low speed until smooth. Cover and refrigerate for several hours to blend flavors. At serving time, put salad ingredients in large salad bowl. Serve with dressing.
Cucumber Dill Sour Cream Salad
4 large cucumbers
1 tablespoon salt
2/3 cup sour cream
1 tablespoon oil
2 tablespoons wine vinegar
2 teaspoons dried dill
1/2 teaspoon sugar
salt and pepper to taste
Peel cucumbers, and slice very thin. Sprinkle with salt, and drain at room temp for 1 hour in a colander. Rinse, and squeeze dry with towel. Combine remaining ingredients. Stir in cucumbers. Chill well.
1 tablespoon salt
2/3 cup sour cream
1 tablespoon oil
2 tablespoons wine vinegar
2 teaspoons dried dill
1/2 teaspoon sugar
salt and pepper to taste
Peel cucumbers, and slice very thin. Sprinkle with salt, and drain at room temp for 1 hour in a colander. Rinse, and squeeze dry with towel. Combine remaining ingredients. Stir in cucumbers. Chill well.
RECIPE CONTEST ENTRY BY SHARI COLLINS
SHARI SAYS, "This recipe was originally entitled WINTER SALAD, but I don't want you to get the wrong idea... I think it's best SERVED AND EATEN IN THE SUMMER, for it has fresh fruit in it and makes you feel like you're basking in the sun! Yum!"
SUMMERTIME SLAW
Approximately 5 cups shredded cabbage
1/2 - 1 cup chopped celery, to taste
1/2 - 1 apple, chopped
1 cup red seedless grapes, cut in half
3/4 cup drained pineapple tidbits
Dressing: 1 cup mayonnaise
1 - 2 TBSP. sugar or sugar substitute, but sugar is best
1 TBSP. milk
Combine dressing ingredients with wire whisk, and toss with remaining ingredients. Chill and enjoy! Tastes great leftover too.
SUMMERTIME SLAW
Approximately 5 cups shredded cabbage
1/2 - 1 cup chopped celery, to taste
1/2 - 1 apple, chopped
1 cup red seedless grapes, cut in half
3/4 cup drained pineapple tidbits
Dressing: 1 cup mayonnaise
1 - 2 TBSP. sugar or sugar substitute, but sugar is best
1 TBSP. milk
Combine dressing ingredients with wire whisk, and toss with remaining ingredients. Chill and enjoy! Tastes great leftover too.
RECIPE CONTEST ENTRY BY JEANNIE BOTA
JEANNIE SAYS, "This is so easy to make, and that is my
kind of recipe! I got this recipe from a friend at a church
in the South."
BLUEBERRY SALAD
BOTTOM LAYER:
2 - 3 oz. pkgs. blackberry or grape jello
1 can blueberry pie filling
1 large can crushed pineapple in its own juice
2 cups boiling water.
TOP LAYER:
Melt jello in boiling water and pie filling and pineapple including juices.
Pour into a 9 X 13 in. pan and let jell overnight. Mix the top layer
ingredients with a mixer and spread carefully over the jello mixture.
kind of recipe! I got this recipe from a friend at a church
in the South."
BLUEBERRY SALAD
BOTTOM LAYER:
2 - 3 oz. pkgs. blackberry or grape jello
1 can blueberry pie filling
1 large can crushed pineapple in its own juice
2 cups boiling water.
TOP LAYER:
1 - 8 oz. pkg. cream cheese softened
1 cup sour cream
1/2 cup sugar
1/2 tsp. vanillaMelt jello in boiling water and pie filling and pineapple including juices.
Pour into a 9 X 13 in. pan and let jell overnight. Mix the top layer
ingredients with a mixer and spread carefully over the jello mixture.
RECIPE CONTEST ENTRY BY JEANNIE BOTA
JEANNIE SAYS, "This is so easy to make, and that is my kind of dish!"
THREE BEAN SALAD
16 oz. can green beans
THREE BEAN SALAD
16 oz. can green beans
16 oz. can wax beans
16 oz. can kidney beans
1 medium onion, sliced
3/4 cup sugar
2/3 cup vinegar
1/3 cup cooking oil
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
2/3 cup vinegar
1/3 cup cooking oil
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
Drain all the beans and combine with onion in a serving bowl. In a saucepan combine all other ingredients and heat until sugar dissolves. Pour over bean mixture. Refrigerate at least 12 hours before serving.
DELICIOUS TURKEY SALAD FOR SANDWICHES
(THIS IS SO EASY, AND I LOVE IT- SO COOL AND SATISFYING IN THE SUMMER!)
2 large turkey legs(packaged in the meat section)
3/4 cup mayonnaise
2 tsp. pickle relish
salt and pepper to taste
1/2 cup celery, cut in small pieces
Boil and debone turkey. Put in a bowl, and add mayonnaise, relish, salt and pepper to taste, and celery. (Add more or less mayonnaise, if desired.) Serve in-between sandwich buns.
2 large turkey legs(packaged in the meat section)
3/4 cup mayonnaise
2 tsp. pickle relish
salt and pepper to taste
1/2 cup celery, cut in small pieces
Boil and debone turkey. Put in a bowl, and add mayonnaise, relish, salt and pepper to taste, and celery. (Add more or less mayonnaise, if desired.) Serve in-between sandwich buns.
SPINACH SALAD
2-10 oz. pkgs. fresh spinach (washed and dried)
10 strips of fried bacon, crumbled
4 chopped hard boiled eggs (optional)
DRESSING:
1 cup oil (not olive oil)
5 Tbsp. red wine vinegar
4 Tbsp. sour cream
1 1/2 tsp. salt
1/2 tsp. dry mustard
2 Tbsp. sugar
1/8 tsp. black pepper
2 tsp. chopped parsley
1 clove garlic (crushed)
Mix dressing ingredients together at least six hours before serving. Toss spinach with bacon and put eggs on top. Pour dressing over salad and serve.
10 strips of fried bacon, crumbled
4 chopped hard boiled eggs (optional)
DRESSING:
1 cup oil (not olive oil)
5 Tbsp. red wine vinegar
4 Tbsp. sour cream
1 1/2 tsp. salt
1/2 tsp. dry mustard
2 Tbsp. sugar
1/8 tsp. black pepper
2 tsp. chopped parsley
1 clove garlic (crushed)
Mix dressing ingredients together at least six hours before serving. Toss spinach with bacon and put eggs on top. Pour dressing over salad and serve.
Italian Pasta Salad
16 oz. box wagon wheel pasta or rotini pasta, (cooked, drained, and rinsed with cold water)
8 oz. can tomato sauce
1 cup Italian salad dressing
1 tsp. dried basil
1 tsp. dried oregano
1 cup sliced fresh mushrooms
5 plum tomatoes, coarsely chopped (1 1/2 cups)
1 cucumber, coarsely chopped (1 1/2 cups)
1/4 cup chopped onion
2 1/4 oz. can sliced ripe black olives, drained
1 1/2 cups cooked chicken pieces or crumbled hamburger (optional)
Mix tomato sauce, dressing, basil, and oregano in large bowl. Add remaining ingredients; toss.
Cover and refrigerate about 2 hours or until chilled.
8 oz. can tomato sauce
1 cup Italian salad dressing
1 tsp. dried basil
1 tsp. dried oregano
1 cup sliced fresh mushrooms
5 plum tomatoes, coarsely chopped (1 1/2 cups)
1 cucumber, coarsely chopped (1 1/2 cups)
1/4 cup chopped onion
2 1/4 oz. can sliced ripe black olives, drained
1 1/2 cups cooked chicken pieces or crumbled hamburger (optional)
Mix tomato sauce, dressing, basil, and oregano in large bowl. Add remaining ingredients; toss.
Cover and refrigerate about 2 hours or until chilled.
