Favorite Salad

Favorite Salad (recipe from Jaime B.)



Louise's dressing
1/3 C red wine vinegar
3 T sugar
1 t salt
1 t Dijon mustard
1 clove garlic chopped
¾ C Olive oil

Blend all ingredients in a blender except olive oil.
Slowly add olive oil to blended mixture

For Salad
1 bag of spring mix
½ cup of pine nuts (more if you like them)
¾ Cup Parmesean cheese
½ cup chopped tomatoes (I use cherry tomatoes)
A handful of chopped basil
2 cups of cooked and cooled bow tie pasta

Asian Chicken Slaw

Asian Chicken Slaw
by Cooking Light, August 2007 (I found it from here).


(picture from trainermomma.com)

SLAW:
2 1/2 cups shredded cooked chicken breast (about 1 pound)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap peas
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 (10-ounce) package angel hair slaw
1 (8-ounce) can sliced water chestnuts, drained

DRESSING:
1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

REMAINING INGREDIENTS:
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

To prepare slaw, combine the first 7 ingredients in a large bowl.

To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.

Yield: 6 servings (serving size: about 1 1/2 cups)
152 calories per serving

I'm posting this for Tracy. I made it for Super Saturday. I forgot to buy the water chestnuts - so I left them out. Definitely toast the almonds and sesame seeds. Yummy! Notice there is no oil in the dressing!

Leafy Green Salad

Leafy Green Salad, by Lori S. (from TrainerMommma.com)


(picture from TrainerMomma.com)

These amounts are for 1 serving - adjust accordingly

2 cups romaine lettuce, torn
1/2 medium orange, sliced and chopped
1 stalk celery, chopped
1 Tb avocado
2 oz albacore tuna, packed in water (or chicken, turkey, beans or other protein)
1 Tb Mayo, Light (optional)
1 Tb Craisins
1 Tb almonds, slivered
1 Tb Poppy Seed Dressing (see recipe below)

Mix tuna and Light Mayo in a separate bowl. (Or use whatever you would like - shredded chicken, sliced turkey, beans, etc.)

Lay lettuce on large plate and top with all the goodies. Add the tuna mixture and top with Poppy Seed Dressing.

330 calories.

Poppy Seed Dressing

1/2 cup sugar
1/3 cup apple cider vinegar
2 Tb. lemon juice
2 Tb chopped green onion
1/2 tsp salt
2/3 cup canola oil
2-3 tsp poppy seeds

Put all ingredients in blender (except poppy seeds). Blend well.
Add poppy seeds and stir until combined.

Use 1-2 Tb on your salad. Have it in your fridge for emergencies at all times.

YUM!

82 calories per tablespoon

Tabbouleh

Tabbouleh, by Heather M.

2001, Barefoot Contessa Parties!

Serves: 8 servings

Ingredients
1 cup bulghur wheat (Heather used quinoa)
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Black Bean and Couscous Salad

Black Bean and Couscous Salad - Lori S.

1 (10 oz) pkg quick cooking couscous

3 T extra virgin olive oil
3 T fresh lime juice
2 t red wine vinegar
½ t ground cumin
5-8 green onions, chopped
1 red bell pepper, chopped
1 c. frozen corn (I would probably do 1 1/2 cups)
1 or 2 cans (15 oz) black beans, rinsed and drained well (I used 2)
1/4 to 1/2 c. cilantro , chopped
Salt and pepper to taste

Bring 2 1/4 cups water (or broth) to a boil and stir in couscous- cover, remove from heat and let stand 5 minutes.

In a small bowl whisk together olive oil, lime juice, vinegar and cumin.
In large bowl add onions, peppers, corn (rinse under cold running water to defrost slightly), black beans (well drained!) and cilantro.
Mix well and add dressing- toss to coat.
Pour the couscous into a colander, throw in 2 handfuls of ice cubes, and rinse under cold water, tossing the ice cubes until the couscous reaches cool room temperature, about 2 minutes. Drain well, removing any unmelted ice cubes and fluffing the couscous well and add to the bowl of veggies. Salt and pepper to taste. You can add a little more lime juice/vinegar if it seems to dry.

This can be served from a large bowl, or in individual lettuce cups.
Refrigerate until ready to serve, it keeps very well in the fridge. Serves 6-8

Spinach Strawberry Salad

Spinach Strawberry Salad - Lynne H.

2 (6-oz.) pkgs. European ready-pac baby spinach
2 (12-oz) baskets medium size strawberries

Dressing:
¾ Wesson vegetable oil
6 T. apple cider vinegar
3 tsp. Finely chopped onion
6 T. sugar
1 ½ T. sesame seeds
1 ½ T. poppy seed
Scant ½ tsp. Worcestershire sauce
Scant ½ tsp. Paprika

Salad:
Break stems off of spinach leaves and discard. Store spinach leaves in plastic bag in the refrigerator. Just before serving, wash and hull strawberries; cut them in halves. Toss spinach with dressing which you have shaken well, then add strawberries and toss again gently. If you like you can serve spinach on salad plates, then add a pretty arrangement of strawberries on top instead of tossing them with spinach.

Dressing:
Mix together all ingredients. Make several days ahead in a jar and keep refrigerated. Shake frequently.

Asian Noodle Salad

Asian Noodle Salad – Lori S.
- From Pioneer Woman Cooks
adapted from Jamie Oliver

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions (green onions)
3 peeled, sliced cucumbers
chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

This makes a TON of salad. If you won’t be eating it all right away, only add the dressing to part of the salad, and save the rest of the salad without dressing.

*Dressing keeps up to three days before serving, WITHOUT cilantro.

Corn Salad

Corn Salad – Cynthia R. (from Summer)
2 cans corn, drained
1 bell pepper, chopped
1 small red onion, chopped
1 ½ cups cheddar cheese, shredded
1 Tblsp. Mayonnaise
1 bag chili cheese Fritos, crushed

Mix everything except the Fritos together. Add the chips just before serving.