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Home
| Indian Cuisine | Eat
Green Stay Fit
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| 'End
Of A Sunny Day' Salad |
Ingredients
:
| 3
cups cooked rice |
1
bottle -- (8 oz.) wish-bone -- russian dressing |
| 1 tablespoon
soy sauce |
1/4 cup finely
chopped green onions |
| 3/4 teaspoon
ground ginger |
2 medium green
peppers -- cut into 1-inch -- chunks |
| 2 cups cubed
cooked chicken* |
1 can water
chestnuts -- drained and sliced -- (8-1/2 oz.) |
| 1
can pineapple chunks in natural juice - drained(reserve - tablespoon
juice)-(8 oz.) |
Preparation
:
In medium bowl, combine rice, 1/3 cup Russian dressing, green onions
and reserved pineapple juice. Pack into lightly greased 3- or 4-cup
ring mold; chill. In medium bowl, combine remaining 2/3 cup Russian
dressing, soy sauce and ginger. Add chicken, green pepper, pineapple
and water chestnuts; chill, tossing occasionally, at least 2 hours.
To serve, unmold rice ring and fill center with salad mixture. Serve,
if desired, on fresh lettuce or spinach leaves. Makes about 4 servings.
*VARIATIONS: Use 2 cups leftover cooked turkey, beef or pork.
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| 24
Hour Vegetable Salad |
Ingredients
:
| 4
cups iceberg lettuce |
1
cup mushrooms -- sliced |
| 1 cup peas |
3 egg whites
hard cooked and sliced |
| 1 cup carrots
-- sliced |
6 slices low-fat
bacon -- cooked and crumbled |
| 3/4 cup fat-free
mayonnaise |
1/2 cup fat-free
cheddar cheese -- grated |
| 1 1/2 teaspoons
lemon juice |
1/2 cup fat-free
cheddar cheese -- grated |
Preparation
:
Place lettuce in bottom of a serving bowl, about 8" in diameter.
Layer mushrooms on top. Then layer peas and carrots. Arrange egg
white slices and bacon over vegetables. Top with 1/2 cup cheddar
cheese; set aside. In a mixing bowl, combine mayonnaise and lemon
juice in a mixing bowl. Spread mixture over top of salad sealing
to edge of bowl. Sprinkle with remaining cheese. Cover and chill
for 24 hours. Before serving, toss to coat the vegetables.
Nutritional Information :
72 Calories (kcal); trace Total Fat; (2% calories from fat); 7g
Protein; 10g Carbohydrate; 3mg Cholesterol; 416mg Sodium |
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| 7
Layer Salad |
Ingredients
:
1
head lettuce - chopped
|
1
onion - diced |
| 1 bell pepper
diced |
1 can drained
sweet peas |
| 1 1/2 cup mayo
or salad dressing |
1 bag grated
cheddar cheese -- (16 oz) |
| 1 jar bacon
bits |
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Preparation
:
Layer the above as you read recipe starting with the lettuce. NOTE:
when you spread the mayo you may need to add a little more - should
have enough to cover the peas.
Nutritional Information :
483 Calories (kcal); 39g Total Fat; (72% calories from fat); 31g
Protein; 3g Carbohydrate; 119mg Cholesterol; 869mg Sodium
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|
Ambrosia Salad |
Ingredients
:
1
can mandarin oranges -- drained
|
1
apple -- cut into small chunks |
| 2 kiwifruit
-- peeled and sliced |
2 tablespoons
honey |
| 2 tablespoons
toasted shredded coconut |
1/4 teaspoon
ground cinnamon |
| lettuce leaves |
1 cup halved
strawberries |
Preparation
:
In a large bowl, add mandarin oranges, apple and kiwi and strawberries.
Mix well. In a small bowl, mix together sour cream, honey, cinnamon
and toasted coconut. Pour dressing onto fruit. Mix well. Pour fruit
mixture onto lettuce leaves. Chill until ready to serve. Approximately
5 minutes.
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| California
Club Salad |
Ingredients
:
| 4 stalks celery |
2 boned and
skinned chicken breasts-cooked and cooled |
| 2 large tomatoes |
4 medium scallions |
| 4 ounces monterey
jack cheese |
8 ounces lean
bacon -- crisply cooked |
| 1
cup cilantro |
2
slices sourdough bread |
| 2 tablespoons
soft butter |
4 tablespoons
grated parmesan cheese dressing |
| 1 1/2 tablespoons
mayonnaise |
1 teaspoon dijon
mustard |
| 3 tablespoons
sour cream |
1 1/2 tablespoons
honey |
| leaf lettuce |
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Preparation
:
Cut celery, chicken, cheese, onions and tomato in short, thin julienne
cuts. Keep ingredients separate and set aside. Cut cilantro in a
similar way. Toast bread until light golden brown on both sides.
Butter one side only. Sprinkle with Parmesan and broil until cheese
bubbles. Slice similarly as the other ingredients. Cook bacon until
crisp; break into 1/2 inch long pieces. Combine dressing ingredients
thoroughly. Right before serving, blend all salad ingredients with
the dressing and serve immediately in lettuce line dishes.
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| Asian
Salad |
Ingredients
:
| 1/2 head shredded
white cabbage |
1/2 head shredded
red cabbage |
| 1 cup tofu cube |
1/2 cup olive
or sunflower oil |
| 1 1/2 tablespoons
sesame oil |
3 tablespoons
red wine vinegar |
| 1/4
teaspoon The Zip |
3
tablespoons soy sauce |
| 1/4 teaspoon
sugar |
1/2 teaspoon
Szechuan pepper -- optional |
| 2
cloves garlic -- peeled and diced or pressed |
| 4
green onions -- slivered slivered pieces of fresh jicama medium-firm
tofu -- marinated in enough flavored rice wine vinegar to absorb
the flavors -- about 1/3 cup to 1 |
Preparation
:
Place the cabbage in a large salad bowl and add the onions and jicama.
Marinate the tofu about 30 minutes in the rice wine vinegar and
then add it all to the cabbage. In a measuring cup, whisk together
the remaining ingredients for the dressing and toss into the salad.
Chopped salted peanuts are also nice with this.
Nutritional Information :
257 Calories (kcal); 21g Total Fat; (68% calories from fat); 5g
Protein; 17g Carbohydrate; 0mg Cholesterol; 3101mg Sodium |
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