Salad

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salad

Taco Salad

1 lb lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) package Doritos (or tortilla chips)
2 C. shredded Colby-Jack cheese
1 cup chopped tomatoes
1 (2.25 ounce) can sliced black olives (drained)
4 Tbsp. sour cream
1/2 C. prepared salsa

Whopper Salad (Low Carb)

Whopper Salad (Low Carb)
Servings: 4

INGREDIENTS
1 lb ground sirloin
1 dash liquid smoke
salt and pepper, to taste
6 slices white American cheese
1 1/2 cups iceberg lettuce, chopped
1/2 cup tomatoes, chopped

DRESSING
2 tablespoons dill pickle relish
2 tablespoons chopped onions
2 tablespoons mayonnaise
1 tablespoon low sugar ketchup

DIRECTIONS
Brown the ground beef with the liquid smoke, salt and pepper; drain off the fat if desired.
Add the cheese, if using, and cook until it melts.
Put the lettuce in a large serving bowl.
Top with the meat and tomatoes.

Isreali Salad

Grape Salad With Broccoli

1/4 C. chopped pecans, toasted
1 C. seedless red grapes, halved
1/8 C. mayonnaise
1/2 pound broccoli, cut into florets
2 bacon slices, cooked, crumbled
1/4 C. diced onions
1/2 C. C. roasted garlic dressing
8 oz bow tie pasta

In pot of boiling salted water, cook pasta according to package directions, adding broccoli during last 3 min. of cooking.
Drain pasta and broccoli. Rinse with cold water, drain again.

In bowl, combine dressing, mayonnaise and onions.

Add grapes, bacon, pasta and broccoli, toss.
Season with salt and pepper.
Chill until ready to serve

Simple Cole Slaw

1/2 large head cabbage, shredded
2 carrots, shredded
1/2 white onion, grated
1 cup homemade Dijon mayonnaise (or 1 cup mayonnaise and 1/2 teaspoon ground dry mustard)
2 tablespoons sour cream
2 tablespoons sugar.. or Splenda
2 teaspoons celery seed
1 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons apple cider vinegar

In a large bowl combine cabbage, carrots and onion, set aside.

Whisk mayonnaise, sour cream, sugar, celery seed, salt, pepper and vinegar together until well combined.
Pour dressing over cabbage mixture.

Amish Potato Salad

6 md Potatoes
1 sm Onion, chopped
1 C Celery- chopped
1 tsp. Celery Seed
1 tsp. Salt
4 Hard cooked Eggs, diced

Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix potatoes gently with the remaining 5 ingredients; then add to the
dressing.

Dressing:
2 Eggs, well beaten
3/4 C. sugar
1 tsp. Cornstarch
Salt to Taste
1/4 to 1/2 cup vinegar (to taste)
1/2 C. Cream or evaporated milk
1 t Mustard
3 T butter, softened
1 cup Mayonnaise

Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard.
Cook until thickened.

Broccoli Salad

3 cups Broccoli Flowerets
½ cup Sharp Reduced Fat Grated Cheddar Cheese
½ cup Red Onion, Sliced
3 tbs. Bacon Bits

Dressing:
¾ cup fat free salad dressing
3 tbs. Sugar
1½ Tbs. Vinegar

Combine broccoli, cheese, onion and bacon bits.

Mix salad dressing, sugar, vinegar and toss with broccoli mixture.

Frozen Cranberry Salad

1 can (14 ounces) jellied cranberry sauce
3 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons reduced-fat mayonnaise
1/4 cup chopped Diamond of California® Pecans

Line a 9-in. x 5-in. loaf pan with foil; set aside.
Place the cranberry sauce, orange juice and peel in a food processor; cover and process until blended.
Transfer to prepared pan.

In a small bowl, beat cream and sugar until it begins to thicken. Stir in mayonnaise.

Broccoli Salad

Ingredients
5 cups Broccoli Flowerets
1/2 cup Raisins
1/2 cup Thinly sliced red onion
12 Slices cooked & chopped Bacon (Oscar Meyer pre-cooked)
1/2 Cup Sunflower Seeds
1 Cup Mayonnaise (Hellman's is good)
2 Tbsp. Sugar
3 Tbsp. Vinegar

Directions
Chop Broccoli Flowerets into bite size pieces. Chop onion. Mix Broccoli, onion & Raisins together.
Add Dressing: Mix 1 cup mayonnaise, 2 tablespoons sugar, 2 tablespoons vinegar.
Toss & chill.
At last minute add crumbled bacon & sunflower seeds.

Servings: 6

Cobb Salad with Chili-Lime Dressing

1 can (4 ounces) chopped green chilies, undrained
2/3 cup sour cream
1/4 cup fresh cilantro leaves, coarsely chopped
2 tablespoons lime juice
1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1 package (10 ounces) hearts of romaine salad mix
1 can (16 ounces) kidney beans, rinsed and drained
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup chopped tomatoes
1 package (7-1/2 ounces) frozen diced cooked chicken breast, thawed
1 medium ripe avocado, peeled and cubed
1/2 cup chopped red onion
1/3 cup real bacon bits

Summer Bruschetta

1 1/2 lbs. Roma tomatoes
1/2 cup fresh basil leaves
1 T. fresh oregano leaves
1 T. minced garlic
1 T. balsamic vinegar
1 T. olive oil
1 t. fresh lemon juice
Salt and pepper to taste
1/2 inch crusty French bread slices
Garlic flavored olive oil

For tomato spread, seed and chop tomatoes; chop the basil and oregano. Mix with garlic, vinegar, and 1 T. olive oil and lemon juice in a bowl.
Season with salt and pepper.
Spoon into a serving bowl.

For Bruschetta: brush bread with garlic flavored olive oil.
Grill for 5 to 8 minutes or until toasted.

A Complete Chicken Dinner Disguised as a Salad (7.23 WW Points)

12 ounces boneless skinless chicken breast -- 3- 4-ounce breasts; cooked and sliced into thin strips
8 cups mixed greens
2 whole oranges -- cut into 12 weedges each
2 cups fresh strawberries -- sliced
16 whole grape tomatoes

Vinaigrette:

2 tablespoons fat-free mayonnaise
2 tablespoons honey
2 tablespoons balsamic vinegar
2 teaspoons dijon mustard
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil

In a blender, combine all vinaigrette ingredients except oil. Blend 1 minute. Add Oil. Blend.

Growing Fresh Celery

http://chickensintheroad.com/farm-bell-recipes/re-growing-celery/

From www.chickensintheroad.com

Amish Broccoli Salad

1 package fresh broccoli
1 large red onion
10 slices bacon, fried and crumbled
1/2 cup raisins

1 cup mayonnaise plus 2 tablespoons sugar plus 2 tablespoons vinegar

Mix and let set for 2 hours or so.

Broccoli Salad

1 bunch of broccoli, washed and broken into sm. pieces
1/2 lb. bacon, cooked and crumbled
1 C. raisins
1 C. sliced almonds
1 jar Kraft cole slaw dressing

After breaking washed broccoli into small pieces in salad bowl, crumble in cooked bacon.
Add raisins and almonds and pour in dressing to desired moistness.

Spinach and Mushroom Salad

10 ounces fresh spinach -- washed & chopped
10 whole fresh mushrooms -- sliced
4 hard-boiled eggs -- chopped
6 slices bacon -- cooked & crumbled
1 cup olive oil
1/4 cup sour cream
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
1 tablespoon sugar
1/2 tablespoon salt
1/4 teaspoon black pepper

Toss spinach, mushrooms, chopped egg, and crumbled bacon. Whisk remaining ingredients together.

Spinach Salad

2 pounds Fresh spinach
2 each Hard boiled eggs
1/4 cup Chopped pitted black olives
1/2 each Red onion sliced
1/2 cup Crumble feta cheese

Add vinegar and oil dressing.

Serves 6

Spinach Salad with Pears and Cranberries

1 tsp finely shredded orange peel
1/2 cup orange juice
1/2 cup seasoned rice vinegar
1/3 cup dried cranberries
2 firm-ripe pears -- (3/4 lb. total)
3/4 cup thinly sliced red onion -- rinsed
1 lb baby spinach leaves, rinsed, crisped -- in bite-sized pi

Combine orange peel, orange juice, seasoned rice vinegar, and dried cranberries.
Core and thinly slice pears; add pears and onion to dressing.
Just before serving, pour over spinach; gently mix.

Springtime Chicken Salad

Chicken breast halves
1 pound Fresh asparagus
Head iceberg lettuce
Lemon slices for garnish

Lemon Herb Dressing-----
1/2 cup Lemon juice
2 tablespoons Lemon juice
Sm clove garlic -- pressed
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Slivered toasted almonds

Stir-Fried Beef Salad (Low Cal)

1 pound Beef round steak -- boneless
2 tablespoons Oil -- cooking
Garlic clove -- minced
8 ounces Mushrooms, fresh -- sliced
Cucumber -- chopped
Green pepper -- strips
Onion -- sliced *
1 teaspoon Italian seasoning
1 teaspoon Salt -- seasoned
1/8 teaspoon Pepper, red -- ground
Tomatoe -- large **
8 ounces Spinach leaves -- fresh

Sunshine Orange, Onion and Avocado Salad

1 head Romaine lettuce -- chopped
2 cups arugula
3 navel oranges
1 Vidalia onion
fresh parsley -- chopped
--- Dressing: -----
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon fresh orange juice
black pepper
1 avocados -- sliced

For salad base, wash, dry and tear into bite-sized pieces the romaine and arugula or watercress.

Tuna and Avocado Salad

2 each Large hard-boiled eggs
2 teaspoons Louisiana hot sauce
1 cup Avocado -- mashed
1/2 cup Onion -- chopped
1 each 6 1/2 oz can tuna (in water)
2 tablespoons Mayonnaise (maybe 3 Tbs)
2 tablespoons Dill relish
Fresh lemon juice
Salt to taste

Peel eggs and mash real well with a regular dinner fork (more or less mince them).
Peel avocado and squeeze 1/2 lemon on it to keep from discoloring.

Tuna and Avocado Salad

2 each Large hard-boiled eggs
2 teaspoons Louisiana hot sauce
1 cup Avocado -- mashed
1/2 cup Onion -- chopped
1 each 6 1/2 oz can tuna (in water)
2 tablespoons Mayonnaise (maybe 3 Tbs)
2 tablespoons Dill relish
Fresh lemon juice
Salt to taste

Serving Size : 4

Zucchini Salad

2 medium zucchini -- shredded
2 teaspoons salt
1 cup sour cream
1 tablespoon fresh lime juice
1 teaspoon cumin seed
black pepper
paprika
2 tablespoons onion -- grated

In a colander, sprinkle zucchini with salt and allow to stand 15 minutes. Squeeze as much moisture as possible from zucchini.
Combine remaining ingredients in ceramic bowl. Stir in zucchini. Chill at least one hour.

Serving Size : 4

Shrimp Salad

1 lb. pkg. petite shrimp
1 c. celery, diced
1/8 tsp. pepper
Lettuce
3 hard cooked eggs, diced
1/3 C. mayonnaise or salad dressing
1/2 tsp. salt
1 green pepper, chopped

Rinse shrimp. Combine all the ingredients and serve on lettuce.
Crab meat may be used instead of shrimp.

Broccoli Slaw

1 lg. head broccoli, broken into small flowerettes
1 med. onion or about 1/2 C. chopped onion
8 to 10 slices bacon
1 c. mayonnaise
1/4 to 1/2 C. sugar
2 to 3 tbsp. vinegar
1/2 C. raisins
1/2 C. nuts (optional)

Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well.
Let stand at least 1 hour or more before serving

Creamy Chicken Salad

2 cans white meat chicken, drained and flaked with a fork
1/4 cup Miracle Whip, or to taste
1 stalk celery, thin sliced
3 slices onion, diced
1 boiled egg, cooled and rough chopped

Instructions
Combine chicken, celery, onion, and egg.
Add the Miracle Whip a little at a time until the salad is of the desired consistency.
Spread on bread or toast.

This recipe may also be used for Tuna Salad by substituting 2 cans of Albacore tuna for the chicken and adding a tablespoon of sweet pickle relish.

Broccoli Slaw

Combine:
12 oz pkg broccoli coleslaw mix,
1/3 cup sliced almonds
1/3 cup raisins.

Whisk 2 tbs each honey, olive oil and orange juice.
Stir in 4 tsp grated orange peel and 1/4 tsp salt.
Add to coleslaw mix, toss to coat.

Makes 6 servings.

Mozzarella & Grilled Pepper Salad W/ Croutons

1/2 cup torn basil leaves
1/2 large baguette bread, sliced crosswise into 1/4" thick slices
1 tbs red wine vinegar
1/2 pint grape tomatoes, quartered lengthwise
1/4 cup olive oil
8 oz mozzarella cheese, cubed
Salt and Pepper
1/2 small red onion, thinly sliced
3 bell peppers, mixed colors
2 cloves garlic, finely chopped

In a bowl, combine garlic and oil. Let sit. Heat a grill. Cut bell peppers into flat panels.
Discard stems, cores and seeds. Oil grill grate and grill pepper pieces, covered until softened.

Light Spinach Salad

4 cups torn fresh spinach
4 ounces cooked boneless skinless chicken breast, cubed
1 medium orange, peeled, seeded, and sectioned
1/2 cup sliced mushrooms
1 small onion, sliced
2 ounces Cheddar cheese, cubed or in strips
2 tablespoons reduced-fat salad dressing

Combine all ingredients except cheese and dressing in a large bowl; chill.
Before serving, add cheese and toss with dressing.

Serves 2

Nutritional Information Per Serving (1/2 of recipe): Calories: 302, Fat: 15 g, Cholesterol: 422 mg, Carbohydrate: 19 g, Dietary Fiber: 5 g, Sugars: 13 g, Protein: 28 g