~Salad Recipes~

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Mexican Potato Salad



Serves 6

2 1/2 lb. small red-skinned potatoes, skins on, quartered lengthwise
1 cup frozen white corn, thawed
1 small yellow onion, chopped (about 3/4 cup)
2 cloves garlic, minced
1 plum tomato, diced
1/2 cup canned, whole, fire-roasted chiles (about 5), diced and seeded
1/2 cup soy mayonnaise (or reg)
1 Tbs. Dijon mustard
Juice of 1 lime (about 1/4 cup)
1/4 cup chopped fresh cilantro
1/2 tsp. sea salt
1 tsp. dried cilantro

Cover potatoes with lightly salted water in 5-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to medium, and cook 20 minutes, or until tender. Drain and cool.

Place potatoes in large bowl, and add corn, onions, garlic, tomatoes and chiles. Stir with a large, slotted spoon. Make shallow well in center of potato mixture, and add soy mayonnaise, mustard and lime juice. Mix thoroughly, and add fresh cilantro and sea salt. Sprinkle with dried cilantro, cover and chill one hour, or until ready to serve.

PER SERVING: 231 CAL; 4G PROT; 5G TOTAL FAT (1G SAT. FAT); 45G CARB; 0MG CHOL; 418MG SOD; 5G FIBER; 5G SUGARS

Country-Style Cabbage Slaw



Prepare this cole slaw a few hours before the barbecue, then cover and chill until you're ready to serve.
INGREDIENTS:

1 cup light sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
2 tablespoons sugar
1 tablespoon celery seed
1 teaspoon salt
1/4 teaspoon cayenne pepper
5 cups shredded green cabbage, about 1 1/2 pounds
4 cups shredded red cabbage, about 1 pound
4 medium stalks celery, thinly sliced diagonally
2 medium carrots, coarsely grated
PREPARATION:

In large bowl, combine first 7 ingredients; mix well. Add remaining ingredients; toss until well coated.
Serves 12 to 14.

Posted by: rosiewny Replies: 1 Posted on: 6/16/2004 6:32:59 AM
#T367084

Squash Slaw

2 small yellow summer squash, julienned
2 small zucchini, julienned
1 small sweet red pepper, julienned
1/3 cup sliced onion
3 tablespoons oil
2 tablespoons cider vinegar
1 tablespoon lite mayonnaise
1 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon pepper




In a large bowl, combine squash, zucchini, squash
and red pepper
and onion. In a small bowl, combine remaining
ingredients; mix well.
Pour over squash mixture and toss to coat. Cover and
refrigerate
several hours or overnight. Serve with a slotted spoon.

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Bean and Bacon Salad with Tomato Dressing



A tasty bean and bacon salad recipe.
INGREDIENTS:

1 can red kidney beans, drained
1 can white kidney beans, drained
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped green onions
12 ounces bacon, diced and cooked until crisp
1 head iceberg lettuce
.
Tomato Dressing
.
1 can (15 ounces) tomatoes, drained
1/4 cup mayonnaise
1 clove garlic, crushed
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground marjoram
1/8 teaspoon pepper
1 tablespoon lemon juice
PREPARATION:

Combine beans with green pepper, celery, and chopped onions; chill thoroughly. Break lettuce into bite-size pieces; divide among 6 plates or salad bowls. Spoon bean mixture over each portion and top with cooked bacon.
Drizzle Tomato Dressing over each salad; toss lightly.
Bean and bacon salad recipe serves 6.
Tomato Dressing
Press tomatoes through a sieve; beat in mayonnaise and remaining dressing ingredients.
Makes about 1 1/3 cups of tomato dressing

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Just WHERE did you find all these salad recipes? I've printed out 6 and have not even gotten past the first 20! Good job, lady!
Judy

Sun-Dried Tomato Pasta Salad





Serves 4
10 oz package of frozen chopped spinach, thawed and drained
7 1/2 oz can of sun-dried tomatoes packed in oil, drained and sliced
1/2 cup pine nuts
1/2 cup chopped red onion
1 clove garlic, minced
1/4 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces rotini pasta, cooked according to directions
3/4 cup mozzarella cheese, cubed
1 Tablespoon olive oil



Mix spinach, sun-dried tomatoes, pine nuts, onion, garlic, and seasoning together gently. Fold in the spinach and mix thoroughly.
In a separate bowl, gently mix pasta, cheese, and olive oil.
Pour spinach mixture into the pasta mixture and mix well.
Cover salad and chill for 1 hour to blend flavors.

Serving Size: 8.5 oz Amount Per Serving
Calories 450
Calories from Fat 190
%Daily Value*Total Fat 21g 32%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 1440mg 60%
Total Carbohydrate 54g 18%
Dietary Fiber 10g 42%
Sugars 23g
Protein 21g
Vitamin A 180% Calcium 35%
Vitamin C 70% Iron 45%

Summer Fruit Salad





Serves 6
1 banana
1/2 cup pineapple juice
1 Tablespoon lemon juice
2 Tablespoon poppy seeds
1 Tablespoon raspberry vinegar
1/4 cup raspberries
1 cup seedless red grapes
1 cup cubed watermelon
1 cup halved fresh strawberries
1 cup cubed cantaloupe
1 cup blueberries
1 cup chunked pineapple
2 kiwis, peeled and cubed



In a blender or food processor, combine banana, pineapple juice, lime juice, poppy seeds, raspberry vinegar, and raspberries. Purée until smooth. Cover tightly and refrigerate until ready to use.
Combine grapes, watermelons, strawberries, cantaloupe, blueberries, pineapple, and kiwi in a large bowl.
When ready to serve, pour dressing over fruit and toss to coat.
TIP: Cover any leftover Summer Fruit Salad with a Saran™ Premium Wrap lid to keep the fruit fresh.
Serving Size: 9.5 ozAmount Per Serving
Calories 150
Calories from Fat 15
%Daily Value*Total Fat 1.5g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 36g 12%
Dietary Fiber 4g 16%
Sugars 18g
Protein 2g
Vitamin A 35% Calcium 8%
Vitamin C 120% Iron 6%

Grilled Greek Chicken Salad





Serves 6
1 8-oz. bottle Italian salad dressing
2 Tablespoon fresh lemon juice
1 Tablespoon Worcestershire sauce
4 boneless, skinless chicken breasts
1 teaspoon dried oregano leaves, crushed
6 cups torn Romaine lettuce
1 medium red onion, sliced
1/2 cup feta cheese crumbles
1/2 cup ripe olive slices
1 cup croutons



In a medium bowl, combine salad dressing, lemon juice, Worcestershire sauce, and oregano. Mix well.
Pour half of the mixture into a Ziploc® Storage Bag (use the gallon size bag). Place the chicken breasts into the bag.
Shake the bag to coat the chicken with the marinade. Marinade in the refrigerator for at least 30 minutes, turning occasionally.
Remove the chicken from the marinade. Discard marinade.
Grill the chicken over medium coals for 5 to 6 minutes per side, or until cooked through.
Cut chicken into strips.
Combine chicken with the remaining ingredients. Use the marinade mixture that you set aside as a dressing over the salad.

Serving Size: 8.5 ozAmount Per Serving
Calories 460
Calories from Fat 260
%Daily Value*Total Fat 29g 45%
Saturated Fat 7g 37%
Cholesterol 80mg 27%
Sodium 1430mg 60%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 8%
Sugars 10g
Protein 25g
Vitamin A 70% Calcium 20%
Vitamin C 30% Iron 15%

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