Recipes - Not just tossed salads!

iVillage Member
Registered: 10-27-2004
Recipes - Not just tossed salads!
5
Mon, 01-03-2005 - 6:44pm

Here are some salad recipes I have compiled from friends & off the web.  I have been eating some form of salad every day since we started SBD.  I don't know about you but tossed salad just gets old some days! ( =


Enjoy!


Bets


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24-Hour Chicken Fiesta Salad 
4 c  torn lettuce
1/2 c  shredded Pepper Jack cheese
8 oz. can red kidney beans, rinsed and drained
1 1/2 c  chopped cooked chicken or turkey
2 sm tomatoes; cut into thin wedges
1/2 c  sliced pitted black olives
 Avocado Dressing*
1. Place the lettuce in a large salad bowl. Layer ingredients in the following order atop lettuce: cheese, beans, chicken or turkey, tomatoes, and olives. Spread Avocado Dressing evenly over the top of the salad. Cover salad tightly with plastic wrap. Chill for 4 to 24 hours. To serve, toss lightly to mix.
* AVOCADO DRESSING: In a blender container or food processor bowl, combine 1 small avocado, pitted, peeled, and cut up, 1 cup mayonnaise or salad dressing, 2 tablespoons chopped green chiles, 2 tablespoons lemon juice, 2 tsp water, 2 packets Splenda, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1 clove garlic, minced. Cover and blend or process until smooth. Makes about 3/4 cup.


Cous Cous salad
Cook 1 box original or flavored couscous according to package directions.  Add 1-3 c. chopped celery, 1/2 c. chopped green onions & a 16 oz. can chickpeas along with any other chopped veggies you want ( tomato, cukes, peppers, etc...).  Mix together 1 1/2 tsp Turmeric (to taste), 1 tsp Curry Powder ( to taste) & enough mayo to moisten (about 1/4 cup, you could reduce the amount if you used fresh tomatoes). Let set overnight to mingle flavors. (Vegan recipe)


California Girl Slaw
1 head broccoli
1 head cauliflower
1 head lettuce
1/2 red onion
1 pound turkey bacon
2 cups Hellmann's Mayo
1/2 cup Splenda
Chop vegetables; add chopped fried bacon, mayo and Splenda. Mix well and let sit over night.  (keeps well for about 3-4 days.  gets a little watery but just drain it off & it still tastes great!)


Vegetables in Lemon-Herb Dressing
8  ounces fresh pea pods or one 6-ounce package frozen pea pods, thawed and drained
1  14-ounce can artichoke hearts, drained and quartered
1/2  of a 14-ounce jar pickled baby corn, drained
8   fresh mushrooms, quartered
2   medium tomatoes, seeded and chopped 
1/2  cup olive oil
1/4  cup tarragon or white wine vinegar
2  teaspoons finely shredded lemon peel
1  tablespoon lemon juice
1  packet Splenda
1  teaspoon dried basil, crushed 
If using fresh pea pods, remove tips and strings. Cook fresh pea pods, covered, in a small amount of boiling salted water for 2 to 4 minutes or until tender; drain. (If using frozen pea pods; do not cook.) Combine pea pods, artichoke hearts, corn, mushrooms, and tomatoes in a large container or bowl. Cover and chill for 1 to 2 hours.   For dressing, combine oil, vinegar, lemon peel, lemon juice, Splenda, and basil in a screw-top jar; cover and shake well to mix.  To serve, pour dressing over vegetable mixture; toss gently to coat. Serve with a slotted spoon. Makes 8 side-dish servings.   Note: To travel to a picnic or pot-luck, transport vegetable mixture and dressing in an insulated cooler with ice packs. Assemble before serving.
 
Mint And Couscous Black Bean Salad


SALAD
      1 cup couscous
      8 oz canned black beans
      1  red bell pepper
    1/4 sm red onion
      2  ribs celery
      1 bunch cilantro


DRESSING
      1 bn fresh mint
      1 sm garlic
      4 tb rice vinegar
      1 tb Grey Poupon
    1/2 - 1 packet Splenda (to taste)
    1/2 c  olive oil
Bring to boil 1 1/2 cups water, lightly salted. Add 1 tbsp. olive oil and turn heat to low. Add couscous. After 1 minute, remove from heat, cover and let stand for five minutes. Drain black beans. Dice onion, bell pepper and celery. Remove stalks from cilantro and chop leaves. Fluff the couscous with a fork, then add black beans, onion, bell pepper, celery and cilantro. Stir to distribute vegetables.
Dressing:
Chop mint and clove and put in food processor. Turn on processor and slowly add remaining ingredients. Pour dressing over salad. Cover and refrigerate. Can be prepared up to 8 hours ahead of time.


Marinated Cucumber Salad
1/2 cup Lite Italian dressing
1/8 teaspoon pepper
1 medium cucumber, peeled and thinly sliced
1/4 cup radishes, thinly sliced
2 tablespoons fresh parsley, chopped
Combine Italian dressing and pepper in a medium bowl; stir well. Add cucumber, onion, radishes, and parsley. Toss gently to coat. Cover and marinate in refrigerator for at least 4 hours.


3 Bean Bean Salad
1/2 C. vegetable oil
8 packets Equal
1/2 C. vinegar
1/2 C. chopped celery
1/4 C. chopped onion
1/2 C. green pepper, chopped
1 can wax beans, drained
1 can green beans (drained)
1 can kidney beans, rinsed
Blend Equal, oil and vinegar. Add vegetables and beans to oil mixture and mix.  Marinate 10 to 12 hours.


Waldorf Salad
2 cups chopped, cored red Delicious apples
1 cup sliced celery
2/3 cup halved seedless grapes
2 cups cubed or shredded cooked chicken breast
1/4 cup chopped pecans, toasted
1/2 cup fat-free mayonnaise
1/2 cup fat-free sour cream
3 to 4 teaspoons lemon juice
2 teaspoons Dijon-style mustard
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful™
Salt and pepper, to taste
Red leaf lettuce
1/4 cup chopped pecans (optional)
Combine apples, celery, grapes, chicken, and pecans in bowl. Mix remaining ingredients, except salt, pepper, lettuce, and pecans; stir into apple mixture. Season to taste with salt and pepper. Spoon salad onto lettuce-lined plates; sprinkle with pecans. Makes 4 servings. Tips: Cubed, lean smoked ham can be substituted for the chicken.


Oriental Chicken and Spinach Salad
 Dressing:
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 1/2 tablespoons Equal Spoonful*
1 tablespoon light soy sauce
1 teaspoon dark sesame oil
3/4 teaspoon grated gingerroot
  Salad:
1 (12-ounce) bag baby spinach leaves
2 cups cooked cubed chicken breast
1 cup sliced water chestnuts
1/4 cup thinly sliced green onions
1/4 cup toasted slivered almond
For Dressing, whisk all ingredients until combined. Refrigerate, covered, 1 hour to allow flavors to blend.
For Salad, gently toss all ingredients in large salad bowl. Add dressing and toss to combine. Makes 6 servings.
* May substitute 2 1/4 packets Equal sweetener


Marinated Broccoli & Tomato Salad 
1 lb  Broccoli 
1/4 lb  Mushrooms, fresh 
3/4 C Black olives, pitted, drain 
1 C  Tomatoes, cherry 
--Dressing--
1/3 C  Olive oil 
1 tb  Vinegar, white wine 
1 tb  Lemon juice 
2 tb  Parsley, fresh chopped 
1  green onion, minced 
1  clove garlic, minced 
1/2 tsp  Salt 
1/4 tsp  Pepper, freshly ground  
Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use.  Drop broccoli flowerets into boiling salt water for 1 min. or just until they turn bright green; drain.  Trim mushroom stems to 1/2-inch.  Combine broccoli, mushrooms, olives and tomatoes in bowl.  Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl. Whisk until blended.  Pour dressing over vegetable mixture.  Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve.


Mexican Green Bean Salad
1 pound green beans
1/2 cup olive oil
2 jalapeno peppers, seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon onion, minced
1 tablespoon parsley, minced
1 tablespoon fresh cilantro, minced
Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk together other ingredients and pour over warm green beans. Allow to marinate at least 1/2 hour. Serve at room temperature or chilled.


Melon, Cucumber and Tomato Salad
1 honeydew melon
1 pound fresh tomatoes
1 cucumber
Mint Dressing
2 tablespoons red wine vinegar
6 tablespoons salad oil
1 tablespoon chopped parsley
2 teaspoons chopped chives
2 teaspoons chopped mint
1 packet Splenda
1 teaspoon salt
1/2 teaspoon pepper
Cut melon into 1-inch cubes or make melon balls with a melon baller. Place melon in a large bowl. To peel tomatoes, bring a pan of water to a boil. Dip each tomato into the boiling water, count to 8 and remove. This allows you to slip the skin off the tomato almost effortlessly. Repeat with remaining tomatoes. Quarter the tomatoes and remove and discard seed and juice. Cut wedges in half again. Add to melon. Peel cucumber. Cut into 1-inch cubes. Combine with the melon and tomatoes.
Combine all dressing ingredients in a food processor or blender. Process or blend until combined. Pour over salad and toss gently to distribute dressing evenly. Cover and refrigerate for several hours before serving. Mixture should be icy cold.


V-8 Rice Salad
2 1/2 cups V-8
1 teaspoon Tabasco sauce (more or less, to taste)
1 cup brown rice
1 (15 ounce) can black beans, rinsed and drained
1 cucumber, diced
1 (12 ounce) can whole kernel corn, drained well
1/4 cup chopped cilantro (optional)
Heat V-8 and Tabasco sauce to a boil. Add rice and simmer, covered, over low heat for 45 minutes, until rice is tender.  Remove from heat. Let cool thoroughly. Add remaining ingredients and refrigerate until cold.

        


   

iVillage Member
Registered: 03-19-2003
Mon, 01-03-2005 - 9:54pm
Haven't had a chance to look through these, but THANK YOU for posting them.

Susan :)

 

iVillage Member
Registered: 04-01-2004
Mon, 01-03-2005 - 10:05pm
These look awesome!
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iVillage Member
Registered: 09-02-2004
Tue, 01-04-2005 - 10:49am
Just noted that there are a few recipes containing corn, but I'm sure another vegetable could be easily substituted.




Lilypie First Birthday tickers
iVillage Member
Registered: 10-27-2004
Tue, 01-04-2005 - 11:34am

I thought corn in small amounts was okay in P3?


Bets

   

iVillage Member
Registered: 04-01-2004
Tue, 01-04-2005 - 11:48am
Yes, corn is a phase 3 food.
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