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Archive for the ‘salads’ Category

Ginger-Cashew Chicken Salad

Ingredients
1/2 cup cider vinegar
1/2 cup molasses
1/3 cup canola oil
2 tablespoons minced fresh gingerroot
2 teaspoons reduced-sodium soy sauce
1 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (6 ounces each)
SALAD:
8 ounces fresh baby spinach (about 10 cups)
1 can (11 ounces) mandarin oranges, drained
1 cup shredded red cabbage
2 medium carrots, shredded
3 green onions, thinly sliced
2 cups chow mein noodles
3/4 cup salted cashews, toasted
2 tablespoons sesame seeds, toasted

Directions
In a small bowl, whisk the first seven ingredients until blended. Pour 3/4 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate at least 3 hours. Cover and refrigerate remaining marinade.

Preheat broiler. Drain chicken, discarding marinade in bag. Place chicken in a 15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips.

Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and green onions. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately. Yield: 8 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Ginger-Cashew Chicken Salad

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Tequila-Lime Fruit Salad

Ingredients
3/4 cup sugar
1/4 cup water
1/4 cup lime juice
3 tablespoons tequila or additional lime juice
2 cups cubed fresh pineapple
2 cups sliced fresh strawberries
2 cups chopped peeled kiwifruit
2 cups seedless red grapes, halved

Directions
In a small saucepan, bring sugar and water to a boil over medium heat. Remove from the heat; cool completely. Stir in lime juice and tequila.

In a large bowl, combine the fruit. Drizzle with syrup and toss gently to coat. Yield: 10 servings.

Recipe found here: Tequila-Lime Fruit Salad

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Colorful Spiral Pasta Salad
Ingredients
1 package (12 ounces) tricolor spiral pasta
4 cups fresh broccoli florets
1 pint grape tomatoes
1 can (6 ounces) pitted ripe olives, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups Italian salad dressing with roasted red pepper and Parmesan

Directions
In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.

Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving. Yield: 14 servings (3/4 cup each)

Recipe found here: Colorful Spiral Pasta Salad

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Juicy Watermelon Salad

Directions
8 cups cubed seedless watermelon (about 1 medium)
1 small red onion, cut into rings
1 cup coarsely chopped macadamia nuts or slivered almonds, toasted
1 cup fresh arugula or baby spinach
1/3 cup balsamic vinaigrette
3 tablespoons canola oil
Watermelon slices, optional
1 cup (4 ounces) crumbled blue cheese

Ingredients
In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese. Yield: 10 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally

Recipe found here: Juicy Watermelon Salad

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Avocado Fruit Salad with Tangerine Vinaigrette

Ingredients
3 medium ripe avocados, peeled and thinly sliced
3 medium mangoes, peeled and thinly sliced
1 cup fresh raspberries
1 cup fresh blackberries
1/4 cup minced fresh mint
1/4 cup sliced almonds, toasted

Dressing:
1/2 cup olive oil
1 teaspoon grated tangerine or orange peel
1/4 cup tangerine or orange juice
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions
Arrange avocados and fruit on a serving plate; sprinkle with mint and almonds. In a small bowl, whisk dressing ingredients until blended; drizzle over salad. Yield: 8 servings.

Recipe found here: Avocado Fruit Salad with Tangerine Vinaigrette

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Heirloom Tomato & Zucchini Salad

Heirloom Tomato & Zucchini Salad

Ingredients
7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon

Directions
In a large bowl, combine tomatoes, zucchini and peppers.

In a small bowl, whisk vinegar, oil, sugar and salt until blended.

Stir in herbs.

Just before serving, drizzle dressing over salad; toss gently to coat.

Yield: 12 servings (3/4 cup each).

Recipe found here: Heirloom Tomato & Zucchini Salad

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Peaches 'n' Cream Salad

Peaches ‘n’ Cream Salad

Ingredients
1 package (3 ounces) lemon gelatin
3/4 cup boiling water
1 cup orange juice
1 envelope whipped topping mix (Dream Whip)
1 package (3 ounces) cream cheese, softened
1/4 cup chopped pecans, optional

PEACH LAYER:
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 can (21 ounces) peach pie filling

Directions
In a bowl, dissolve gelatin in water; add orange juice. Refrigerate until partially set. Prepare topping mix according to package directions. In a bowl, beat cream cheese until smooth; fold in whipped topping and pecans if desired. Fold into gelatin mixture. Pour into an ungreased 8-in. square dish. Refrigerate until firm.

For peach layer, dissolve gelatin in water; stir in pie filling. Chill until partially set. Carefully pour over creamy gelatin layer (pan will be full). Chill until firm. Yield: 9 servings.

Recipe found here: Peaches ‘n’ Cream Salad

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