Showing posts with label salads. Show all posts
Showing posts with label salads. Show all posts
Monday, July 13, 2020
Tuesday, June 21, 2011
Apple-Pecan Salad
1/4 Cup fat-free sugar-free vanilla yogurt
1/4 Cup tablespoons reduced-fat whipped topping
1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
2 medium red apples
1 large Granny Smith apple
1/4 cup dried cherries
2 tablespoons chopped pecans
Chop all apples to 1 inch chunks.In a large bowl, combine the yogurt, whipped
topping and 1/4 teaspoon cinnamon. Add apples and dried cherries; toss to coat. Refrigerate until serving. Sprinkle with pecans and remaining cinnamon before serving.
1/4 Cup tablespoons reduced-fat whipped topping
1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided
2 medium red apples
1 large Granny Smith apple
1/4 cup dried cherries
2 tablespoons chopped pecans
Chop all apples to 1 inch chunks.In a large bowl, combine the yogurt, whipped
topping and 1/4 teaspoon cinnamon. Add apples and dried cherries; toss to coat. Refrigerate until serving. Sprinkle with pecans and remaining cinnamon before serving.
Monday, May 9, 2011
Quick and easy potato salad
Quick and Easy Potato Salad
32 ounce package frozen cubed Southern style hash browns
4 eggs, hard-boiled and chopped
3 strips bacon, cooked crispy and crumpled
1/4 cup of pimento or red sweet pepper diced
1⁄2 cup Miracle Whip
1 tablespoon yellow mustard
3 TBS sweet or dill relish
Bring a pot of water to boiling and place hash browns in the water. Let them boil over medium heat for 3 minutes. Drain boiled hash browns in a colander. Stir in pimento or sweet red pepper diced. To that add Miracle Whip, mustard and relish. Then add in bacon, boiled eggs and salt and pepper to taste. Sprinkle top of finished dish with paprika. Refrigerate overnight or several hours.
32 ounce package frozen cubed Southern style hash browns
4 eggs, hard-boiled and chopped
3 strips bacon, cooked crispy and crumpled
1/4 cup of pimento or red sweet pepper diced
1⁄2 cup Miracle Whip
1 tablespoon yellow mustard
3 TBS sweet or dill relish
Bring a pot of water to boiling and place hash browns in the water. Let them boil over medium heat for 3 minutes. Drain boiled hash browns in a colander. Stir in pimento or sweet red pepper diced. To that add Miracle Whip, mustard and relish. Then add in bacon, boiled eggs and salt and pepper to taste. Sprinkle top of finished dish with paprika. Refrigerate overnight or several hours.
Wednesday, April 6, 2011
Tuesday, March 29, 2011
Pomegranate Watermelon Salad-1WW Point
This sounded great to me! Plus it is only 1 WW Point
Click on title to view
Click on title to view
Thursday, March 10, 2011
Saturday, March 5, 2011
Raspberry Applesauce Jello Salad
| RASPBERRY APPLESAUCE JELLO SALAD | |
1 (3 oz.) pkg. raspberry Jello 1/2 c. boiling water 1 (10 oz.) pkg. frozen raspberries, thawed & juice reserved 1 c. applesauce 1 tbsp. lemon juice Dissolve Jello in boiling water. Add juice from drained raspberries. When slightly thickened, add applesauce, raspberries and lemon juice. Prepare 8 inch square pan with non-sticking spray or oil and pour in mixture. Chill in refrigerator until set. Serves 9. | |
Cranberry Almond Chicken Salad
2/3 cup slivered almonds
3 cups chopped cooked chicken
3/4 cup sweetened dried cranberries
2 celery ribs, diced
1/2 small sweet onion, diced
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7
minutes or until lightly toasted and fragrant. Cool completely in pan on a
wire rack (about 15 minutes).Stir together almonds, chicken, dried cranberries,
and remaining ingredients; serve immediately, or cover and chill up to 24 hours.
3 cups chopped cooked chicken
3/4 cup sweetened dried cranberries
2 celery ribs, diced
1/2 small sweet onion, diced
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 5 to 7
minutes or until lightly toasted and fragrant. Cool completely in pan on a
wire rack (about 15 minutes).Stir together almonds, chicken, dried cranberries,
and remaining ingredients; serve immediately, or cover and chill up to 24 hours.
Friday, February 18, 2011
Congealed Diet Dr. Pepper Salad
Click on title to view
I just have to give a shout out to one of my favorite websites Southern Plate. Christy Jordan is the publisher of this website and she does a super job. She has a new cookbook out if anyone is interested. It is titled: Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family.
I just have to give a shout out to one of my favorite websites Southern Plate. Christy Jordan is the publisher of this website and she does a super job. She has a new cookbook out if anyone is interested. It is titled: Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family.
Friday, November 19, 2010
Madarin Oriental Chicken Salad
1 (12 ounce) bag romaine lettuce
2 -3 tablespoons sesame seeds, lightly toasted
1 (2 ounce) bag slivered almonds
1 (9 ounce) package Perdue Short Cuts original roasted carved chicken breasts
1 (15 ounce) can mandarin oranges
1/2 of 5 oz. can la choy chow mein noodles
Toast sesame seeds in a pan with a teaspoon of peanut oil on low until golden
Combine all lettuce, oranges,chicken and sesame seeds. Top with almonds and noodles in preferred amounts. I like to use Ken's Raspberry Walnut Vingerette on mine.
2 -3 tablespoons sesame seeds, lightly toasted
1 (2 ounce) bag slivered almonds
1 (9 ounce) package Perdue Short Cuts original roasted carved chicken breasts
1 (15 ounce) can mandarin oranges
1/2 of 5 oz. can la choy chow mein noodles
Toast sesame seeds in a pan with a teaspoon of peanut oil on low until golden
Combine all lettuce, oranges,chicken and sesame seeds. Top with almonds and noodles in preferred amounts. I like to use Ken's Raspberry Walnut Vingerette on mine.
Sunday, October 17, 2010
Broccoli Woccoli
Another great Spark People recipe
Broccoli Woccoli
Nutrition Information
Fat: 1.6 g
Carbohydrates: 6.2g
Calories: 47.4
Protein: 2.3g
All Nutrition Information
Use with a bag of pre-shredded broccoli & cauliflower; makes this recipe super quick.
Ingredients
16 ox bag of pre-shredded Broccoli & Cauliflower (4 cups)
2/3 cup light whipped salad dressing (do not use fat free mayo for this recipe)
1/2 cup fat free sour cream
2 tsp Splenda
2 tbsp bacon bits
1/2 cup shredded cheddar cheese (low fat)
1 large cut up apple - firm and tart
Parsley, salt, and other spices you like with veggies. I sometimes use a little paprika.
Directions
Mix all the ingredients except the bag of shredded broccoli & cauliflower.
Pour mixture over the broccoli & cauliflower. Mix well. Refrigerate for several hours.
Divide into small containers for easy snacks or server the next day for a wonderful salad with dinner.
This tastes best after one day in the refrigerator!
Will last up to 5 days in the fridge.
Number of Servings: 12
Broccoli Woccoli
Nutrition Information
Fat: 1.6 g
Carbohydrates: 6.2g
Calories: 47.4
Protein: 2.3g
All Nutrition Information
Use with a bag of pre-shredded broccoli & cauliflower; makes this recipe super quick.
Ingredients
16 ox bag of pre-shredded Broccoli & Cauliflower (4 cups)
2/3 cup light whipped salad dressing (do not use fat free mayo for this recipe)
1/2 cup fat free sour cream
2 tsp Splenda
2 tbsp bacon bits
1/2 cup shredded cheddar cheese (low fat)
1 large cut up apple - firm and tart
Parsley, salt, and other spices you like with veggies. I sometimes use a little paprika.
Directions
Mix all the ingredients except the bag of shredded broccoli & cauliflower.
Pour mixture over the broccoli & cauliflower. Mix well. Refrigerate for several hours.
Divide into small containers for easy snacks or server the next day for a wonderful salad with dinner.
This tastes best after one day in the refrigerator!
Will last up to 5 days in the fridge.
Number of Servings: 12
Mrs. Knapp's Cole Slaw
Mrs. Knapp's secret cole slaw
1 1/2 cups of salad dressing (not mayonnaise)
1 TBS plus 1/2 tsp prepared mustard
pinch of salt
1 TBS plus 1 tsp sugar
1 1/2 pounds finely shredded cabbage
3/4 Cup finely chopped carrots
3 TBS chopped onions
Blend salad dressing, mustard, salt and sugar thoroughly with a wire whisk and refrigerate until ready to add to salad. Pour dressing over cabbage, carrots and onion. Mix until creamy and evenly blended. Refrigerate. Serves 8
1 1/2 cups of salad dressing (not mayonnaise)
1 TBS plus 1/2 tsp prepared mustard
pinch of salt
1 TBS plus 1 tsp sugar
1 1/2 pounds finely shredded cabbage
3/4 Cup finely chopped carrots
3 TBS chopped onions
Blend salad dressing, mustard, salt and sugar thoroughly with a wire whisk and refrigerate until ready to add to salad. Pour dressing over cabbage, carrots and onion. Mix until creamy and evenly blended. Refrigerate. Serves 8
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