INGREDIENTS:
* 1 (16 ounce) package frozen cooked shrimp
* 1 (9 ounce) container basil pesto
* 1/2 cup plain yogurt
* 1 (15 ounce) can butter beans
* 1 (15 ounce) can cannellini beans
* 1 (15 ounce) can Great Northern beans
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 orange bell pepper, chopped
* 1 pint cherry tomatoes
PREPARATION:
Place shrimp in a colander and place under cold running water for 3 minutes to thaw. Remove tails from shrimp if necessary.
In large bowl, combine pesto and yogurt and mix well. Drain beans and rinse, drain again.
Add to pesto mixture along with shrimp and remaining ingredients. Stir gently to coat. Serve immediately or cover and chill for up to 2 days.
INGREDIENTS:
* 1/2 lb. fresh green beans, trimmed
* 8 oz. jar marinated artichoke hearts
* 1/2 cup chopped walnuts
* 1/4 tsp. salt
* 1/8 tsp. pepper
PREPARATION:
Cook green beans in boiling salted water to cover, uncovered, for about 4-5 minutes until crisp tender. Drain and coarsely chop artichoke hearts, reserving liquid. Combine beans in bowl with artichoke hearts and their liquid and salt and pepper to taste.
Toast walnuts by tossing in a hot nonstick pan for 2-3 minutes. Top salad with walnuts and serve. Serves 4
UPDATE: Teresa tried this and loved it. She suggested some crumbled blue cheese or feta. (Sounds good to me!)
Take 5 large dollops of organic plain yogurt, put in a small bowl, add 2 teaspoons of honey and a sprinkle of sesame seeds. mix and plop on top of your salad.
1/4 cup Olive Oil
2 tablespoons Italian Parsley - finely chopped (can use regular parsley too)
2 tablespoon Sugar
2 tablespoon White Wine Vinegar
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Above portion for about 4-6 people. Mix it in a bottle so you can shake it before you serve.
Good with:
Romaine Lettuce
Shredded pieces of cooked chicken
Celery (sliced 1/4")
Dried Cranberried
Mandarin Oranges
Granny Smith Apples (Thin Slices)
Candied Walnuts
Take whatever type of greens you have and put them in a large bowl. Go to your fruit basket and cut into small pieces whatever you have. Apples, plums, peaches, or mandarin oranges are best. Bananas turn brown to quickly so don't use them. Back to the refrigerator. Get some cheese and slice into small bits and put on top. Go to the cupboard and see if you have any of theses items: coconut, chocolate bits, nuts, granola. If you have all of them...then throw them on top.
For the dressing just take 6 tablespoons of low sodium soy sauce, a healthy squirt of mustard and some red wine. Put them in a bowl, mix well and drizzle on top.
MEMBERS VOTED THIS A BEST OF BAKESPACE RECIPE
*Salad Ingredients
One carrot
One celery stalk
One radish (or two or three)
One apple
Small portion of a head of red cabbage
Handful of parsley
*Dressing Ingredients
Brown sugar
Lemon juice
Olive oil
Salt
*Topping Ingredients
Dried cranberries or other dried fruit
Unblanched almonds
Directions
Finely grate together the carrot, celery, radish, apple, red cabbage and parsley. Combine the dressing ingredients separately and add to the salad just before serving. Then, also just before serving, add the toppings.
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I call this recipe Yoga Salad because I got it from a book called Yoga for Women by Nancy Phelan and Michael Volin. It has a beautiful mix of colors to look at and a fresh, sweet taste.
My husband and I love this salad. We make it all the time.
INGREDIENTS:
Bag of mixed greens
2 diced peaches
Small bag nuts (I prefer candied or spicy pecans)
3 oz crumbled goat cheese
DRESSING:
1 T sugar
1 T dijon mustard
1/4 C balsamic vinegar
1/4 extra-virgin olive oil
Combine greens and peaches and nuts, then sprinkle over with goat cheese.
Combine first three dressing ingredients and then slowly pour in olive oil while whisking.
Dress salad to taste.
You can use different kinds of fruit, or more than one kind. I use granny smith apples in the winter. Sometimes I substitute blackberries for the peaches and feta for the goat cheese.
I got this idea for a salad from Trader Joe's. The ingredients blend so well together.
Just toss together baby spring mix (or baby spinach mix) with some fresh watermelon cubes. Drizzle with your favorite kind of balsamic vinaigrette, and sprinkle with feta cheese crumbles.
Hope you enjoy my favorite summer salad :)
This is one of my favorites for a quick lunch, snack or dinner! I first ordered it from D'Agostino's market when I was in college, but realized I could make it at home for half the price. I'll make this my first posted recipe because I'm at work and dont have too much time to write out a complicated recipe.
1 can albacore tuna
mayo - to taste
salt and pepper - to taste
handful of dried cranberries
about 1/2 green apple, diced
Mix together and eat with a fork! QUICK, EASY and DELICIOUS!!!
2 (3ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons seasame seeds
1/2 cup melted butter or margarine
1 head napa cabbage, shredded
1 bunch of green onions chopped
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 Tablespoons soy sauce
1. In a medium skillet over low heat, brown ramen noodles, almonds, and sesame seeds with melted butter or margarine.
2. In a small saucepan, bring vegetable oil, sugar, and vinegar to a boil for 1 minute. Cool. Add soy sauce.
3. In a large bowl, combine shredded napa cabage and chopped green onions. Add noodles and soy sauce mixture. Toss to coat and serve immediately.
I like this one because it's different.
Enjoy
1 tub (1 cup) store bought pesto
Juice of one lemon
2 6-oz cans water packed tuna, drained
4 scallions, cut into thin strips
1 jarred whole roasted red peppers, cut into small pieces
Handful of grape tomatoes, halved
1/2 lb medium shell pasta-- cooked al dented, rinsed under cold water & drained well
Salt & ground pepper
~Place the pesto in large bowl and stir in lemon juice. Add tuna and flake with a fork. Add the scallions, roasted red peppers, tomatoes & pasta and toss the salad to coach evenly. Season to taste with salt & pepper.
A former co-worker gave this recipe to me. It's so delicious, it's almost a dessert!
2 lbs red, seedless grapes
2 lbs green, seedless grapes
8 oz. cream cheese
8 oz. sour cream
1 t. vanilla flavoring
1 c. white sugar
1 c. brown sugar
1/2 c - 1 c. chopped pecans
Wash grapes, peel from stems. Be sure to dry completely. In a large bowl, mix cream cheese, sour cream, white sugar and vanilla until smooth. Add grapes and mix to coat well. Srng with brown sugar and pecans. Refrigerate & serve!
Great with anything Mexican... carne asada, tacos, etc.
Enjoy
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1 1/2 C frozen corn, thawed (roasted corn is a great too!)
1/4 cup fresh lime juice
2 T olive oil
2 T red wine vinegar
1 tsp salt
1/2 tsp pepper
2 15 oz. cans of drained black beans
1 3/4 C chopped, seeded tomato (can also use halved grape tomatoes)
3/4 C chopped red onion
3/4 chopped avocado
1/2 chopped seeded jalapeno
1/4 C chopped fresh cilantro
Whisk lime juice, olive oil, red wine vinegar, salt & pepper together. Combine the rest of the ingredients in a bowl and pour dressing over the top.
This is best if you let it marinade in the refrigerator for a couple hours.
This is really good with a herbed and/or sundried tomato feta.
Enjoy
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1 lemon, juiced
1/2 C olive oil
1 Tbs chopped fresh oregano
1 Tbs chopped/minced garlic
1 pkg (6 oz) baby spinach
1 box (16 oz) cooked bow-tie pasta, drained & cooled
1 pkg (7 oz) feta cheese, crumbled
1 C halved grape tomatoes
In bowl, whisk 2 Tbs lemon juice, olive oil, oregano and garlic; set aside. In covered miscrowave-safe bowl in microwave, cook spinach in 2 Tbs water 1 min. Place in colander; rinse with cold water. In bowl, combine pasta and spinach. Drizzle with oil mixture; toss to combine. Stir in cheese and tomatoes.
Makes 8 servings
1 package silken-style firm tofu (in aseptic packaging, such as mori-nu)
3 individual chipotles in adobo (beware: these are very spicy! use fewer if less heat is desired.)
juice of one fresh lime
2 small garlic cloves
1 tsp. salt
freshly-ground black pepper
add all ingredients into a food processor or blender. process until very smooth, scraping down the sides frequently. serve at room temperature.
makes 1 cup, enough for four salads.
adapted from "the native foods restaurant cookbook" by tanya petrovna
4 cups mixed salad greens
1 cup green cabbage, finely shredded
1/2 cup, plus 4 tablespoons fresh cilantro, chopped
2 cups soy taco meat, at room temperature (recipe follows)
tortilla chips, crushed
2 avocados, sliced thinly
pinch salt
freshly ground pepper, to taste
muy chipotle dressing, room temperature
soy taco meat
adapted from "the native foods restaurant cookbook" by tanya petrovna
1 cup textured vegetable flakes
3/4 cup water
1/8 cup shoyu sauce
1 tsp. cumin
1 tsp. ground coriander
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red pepper flakes
place all ingredients in saucepan and bring to a boil. remove from heat and let sit 10 minutes. serve at room temperature with muy spicy chipotle dressing.
1 bunch of spinach, chopped.
1 small can of tuna, drained
8-10 strawberries, hulled and sliced
Half a medium yellow onion, sliced
chopped black olives
olive oil
salt
Combine all ingredients in bowl. Divide servings up. Then drizzle each with olive oil and a pinch of salt.
*I created this salad with leftover stuff in my fridge and fell in love with the combinations of flavors.
1 pkg. spinach - 1 pt strawberries
Dressing:
1/2 cup sugar 1 tbs poppy seed
1/4 cup vinegar 2 tbs sesame seed
1/2 cup oil
2 scallions chopped 1/4 tsp worcestershire sauce Mix together with strawberries & Spinach
2 scallions, chopped
16 oz. vermicelli cook 3-5 minutes
Marinate overnight in:
2 Tbsp. Lowry's Seasoned Salt
2 Tbsp. lemon juice
2-4 Tbsp. olive oil
Next day add:
3/4 cup chopped green onions (2 bunches)
2 cups chopped celery (4-5 stalks)
1 (4 oz.) jar chopped pimentos
1 (4 oz.) can chopped ripe olives
1 1/2 cups mayonnaise (maybe more)
Salt and pepper to taste
Chill before serving.
I *crave* this stuff.
1 pint grape tomatoes, halved
1 6-ounce container bocconcini (small fresh mozzarella balls), drained
1 paper thin slice prscuitto ham, finely chopped
1/3 cup pitted Kalamato olives, drained
1 tablespoon capers, drained
Dressing:
1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1/8 teaspoon black pepper
pinch of sugar
3/4 cup crisco extra virgin olive oil
2 tablespoons chopped chives
2 tablespoons chopped fresh oregano
Place the grape tomatoes, bocconcini, proscuitto, olives and capers in a large bowl; set aside.
In a small bowl, whisk together the white wine vinegar, mustard, black pepper and sugar. Slowly add the olive oil in a steady stream, whisking while pouring; whisk until dressing is well blended. Whisk in the chives and oregano. Pour dressing over salad; gently toss to combine. Refrigerate, covered, several hours or overnight stirring occasionally. Season with additional black pepper if desired.
Very easy & healthy
Enjoy
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2 slices Italian bread
1/4 cup Zesty Italian, divided (or similar Italian dressing)
2 small boneless skinless chicken breast halves (1/2 lb.)
1/2 cup cherry tomatoes, halved
1/2 cup Shredded Reduced Fat Mozzarella Cheese
2 Tbsp. chopped fresh basil
4 cups lightly packed baby spinach leaves
1/4 cup thinly sliced red onions
PREHEAT grill to medium-high heat. Brush bread slices with 1 Tbsp. of the dressing. Brush chicken with 1 Tbsp. of the dressing.
GRILL chicken 5 min. on each side or until cooked through. Meanwhile, grill bread slices 1 min. or until lightly toasted on both sides, turning over after 30 sec.
MIX tomatoes, cheese and basil; set aside. Toss spinach and onions with remaining 2 Tbsp. dressing; spoon onto serving plate. Top with cooked chicken and the tomato mixture. Serve with the bread.
This recipe is from my sister's boyfriend. He tried to recreate the chicken salad from a favorite hometown restaurant, and he did so perfectly.
I sometimes add chopped apples and Dijon mustard.
Ingredients:
2 boneless skinless chicken breasts
1 cup grapes
1/3 cup mayo
1 stalk celery
1/3 cup walnuts
salt and pepper to taste
Directions:
Clean chicken breasts and boil until cooked in broth of choice (chicken, vegetable, whatever you happen to have). While chicken is cooking, slice grapes in half and finely slice celery. Crush walnuts into medium pieces. When chicken is cooked, remove from broth and cool to handling temperature. Using two forks, shred chicken and place in bowl. Add remaining ingredients, salt and pepper to taste.
My husband would eat a salad for every meal if he could. I'm not nearly as big a fan, but this is one we both like as a meal.
Serves 6
4tbl olive oil
1 small onion, diced
1 pound group turkey
1 small zucchini, diced
1 red bell pepper, ribs and seeds removed, diced
1.5c prepared green salsa
2 heads Boston lettuce, leaves separated
1.5c crushed tortilla chips
1 cup small cherry tomatoes, halved
1 cup shredded cheese, such as white cheddar or Mont. Jack
1. Heat 2 tbl oil in large skillet over med-high heat. Add onion, cook, stirring often, until translucent (5-7 min). Add turkey, cook, stirring often until starting to brown.
2. Add zucchini, bell pepper, and 1 cup salsa, cook until veggies are crisp-tender, 5 to 6 min. Season with salt and pepper. Transfer to a plate and let cool.
3. In large bowl, toss lettuce with tortilla chips, tomatoes and remaining 1/2c salsa and 2 tbl oil. Transfer to serving plates and top with turkey mixture and cheese.
You wouldn't think these ingredients would make for a great dish, but this is really yummy!
4-5 cups raw broccoli, cut into florets
1/2 cup golden raisins
1 16oz. package bacon, cooked & crumbled
1 cup Hellmans mayonaise
1/2 cup sugar
6 Tbls. red wine vinegar
Combine broccoli, raisins, and bacon in bowl. In separate bowl, combine mayo, sugar, and vinegar. Toss with broccoli mixture. Chill well.
Low-fat egg salad from one of my favorite vegetarian restaurants - the Moosewood Restaurant in Ithaca, NY.
6 eggs, boiled
1 celery stalk
1/2 red bell pepper
1-2 tbsp minced dill pickle or relish
1/4 c minced red onion
2 tbsp minced fresh dill, or 2 tsp dried dill
2 tbsp reduced fat mayonnaise
2 tsp prepared horseradish
1 tsp dijon mustard
Dice celery & bell pepper. Add pickle/relish, red onion, and dill to bowl. Chop 2 eggs and add to bowl. Remove & discard yolks from remaining 4 eggs, chop whites, and add to the bowl. Stir in the mayonnaise, horseradish, and mustard & mix well. Serve chilled - 2 cups yield.
My husband and I love Ceaser salad and this is a 5 minute recipe.
Ingredients:
3 anchovy filets
3 cloves garlic
juice of 1 lemon (aprox ¼ cup)
1 tablespoon Dijon mustard
½ cup olive oil
salt & pepper to taste
Instructions:
In small food processor chop garlic and anchovies. Mix in mustard and lemon juice. Add olive oil as the dressing mixes. Add salt and pepper to taste.
The dressing will be very thick, do not dilute. Toss well.
Ingredients:
8 ounces chopped iceberg lettuce, in 1/2-inch dice
2 ounce diced plum tomatoes, in 1/2-inch dice
1 poached chicken breast, (3 ounces) diced
1 ounce sliced scallion, in 1/8-inch slivers
2 ounces crumbled Danish blue cheese
1/2 ounce crispy prosciutto, pan fried and chopped
3 ounces dressing (recipe follows)
Garnish
1/4 avocado
1 teaspoon crispy prosciutto
Dressing
1 ounce Coleman's dry mustard
1/3 cup granulated sugar
3/4 cup water
1 ounce garlic, finely chopped
1/4 cup red vinegar
1 cup white vinegar
Salt, to taste
1 quart corn oil or canola oil
1 cup virgin olive oil
2 teaspoons crushed red pepper
2 teaspoons whole black pepper, fresh ground
1 teaspoon fresh oregano
Directions:
In large, deep skillet, heat 1/2-inch corn oil. Add prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.
For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.
Place lettuce, onion, cheese and prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.
Refrigerate extra dressing in airtight container for future use.
Ingredients:
2 pkg. orange jello
2 cup hot water
1 (11oz) can Mandarin oranges (reserving syrup)
1 (6oz) can frozen orange juice, undiluted
1 cup ginger ale
Directions:
Dissolve jello in hot water. Add orange syrup, orange juice, and ginger ale. Chill until partially set. Add oranges and pour into desired serving container.
Main Ingredients:
1 head broccoli (cut into bite size pieces)
1 cup shredded cheddar cheese
1/2 cup raisins
little bit of chopped onions
1 pound bacon fried and crumbled
Dressing Ingredients:
1 cup mayonnaise
1/2 cup sugar
2 tbls. vinegar
Directions:
1) Mix all ingredients together in a large bowl.
2) Make dressing and put into fridge till 1 hour before serving.
3) Add dressing to dry ingredients 1 hour before serving. Place back into fridge until ready to serve.
2 shallots, very finely minced
2 tablespoons vegetable oil
2 ounces crumbled bleu cheese
1 1/2 cups buttermilk
1/2 teaspoon salt
Combine all ingredients except greens and whisk until smooth or blend at low speed. Chill.