Salads » Susan's Home

Spinach/Apple Salad

American, Salads, Vegetables Comments Off

Oct 062007

Serves: 6
Time: 00:20

Notes:
Recipe from Cooking Light: Per Serving: cal 60, fat 1.9g, Protein 2.7g, Carb 9.4g, chol 4mg, Fe 1.3mg, Na 251mg, Ca 76mg

Ingredients

2 tbsp OJ 2 tbsp lime juice 2 tsp dijon mustard 2 tsp honey 1/4 tsp salt 1/8 tsp gd pepper 1/2c thinly sliced red onion 8c bagged prewashed baby spinach 1 large granny smith apple, thinly sliced 1/4c (1oz) crumbled blue cheese

Directions

1. Combine 1st 6 ingredients and stir with whisk. 2. Combine onion, spinach,and apple in large bowl. Drizzle with dressing and toss well to coat. Sprinkle with cheese.

Curried Tuna Salad

Fish, Indian, Salads Comments Off

Oct 062007

Serves: 4
Time: 00:20

Notes:
Recipe from Betty Crocker’s Low Fat, Low Cholestrol cooking: Per Serving: Cal 305, Fat 4g, chol 25mg, Na 630mg, Carb 50g, Protein 25g

Ingredients

2 cans (6 oz each) tuna in water, drained 1/2c fat free mayonnaise 1 1/2 tsp sugar 1 tsp curry powder 1 can (8oz) sliced water chestnuts, drained and cut into slivers 1/4c chopped celery 1can (8oz) pineapple tidbits, drained 1/2c chopped bell pepper 1 sm onion, finely chopped 4 slices reduced calorie wheat bread 2 med unpeeled apples sliced 2 tbsp chopped pecans, toasted

Directions

1. Mix tuna, mayo, sugar and curry powder in med bowl. Stir in water chestnuts, celery, pineapple, bell pepper and onion until blended. 2. Arrange 2 toast halves on plate. Arrange apple slices around edge. Place tuna mixture on center of plate and sprinkle with pecans. **To toast pecans, bake uncovered in an ungreased pan at 350oF about 10min until golden brown. Be sure to stir occasionally. You could also cook in an ungreased skillet over low heat 5-7 min until lightly toasted.

Wild Rice Salad w/dried Cherries

American, Rice, Salads Comments Off

Oct 062007

Serves: 8
Time: 00:40

Notes:
Recipe from Betty Crocker’s Low Fat Low Cholesterol Cooking: Per Serving: Cal 110, Fat 3g, Chol 0mg, Na 170mg,Carb 23g, Protein 3g

Ingredients

About 2c long grain white rice and wild rice mix, cooked and cooled 1 med unpeeled eating apple, chopped (1c) 1c chopped green bell pepper 1/2c chopped celery 2/3c dried cherries, chopped 2 tbsp reduced Na soy sauce 2 tbsp water 2 tsp sugar 2 tsp cider vinegar 1/3c dry roasted peanuts, toasted

Directions

1. Combine soy sauce, water, sugar and vinegar in small bowl until sugar is dissolved. Add rice and soy sauce mixture to apples, bell pepper, celery and cherries. 2. Gently toss until coated. Add peanuts and serve.

Spinach-Corn Salad

Greens, Mexican, Salads Comments Off

Oct 062007

Serves: 5
Time: 00:30
Notes:
Recipe from Lowfat Mexican Cookbook: Per Serving: Cal 241, Fat 12g

INGREDIENTS

Salad Ingredients 1 lb spinach 2 red bell peppers- roasted 1 1/2c corn 3 oz feta cheese 2 corn tortillas in thin strips- toasted lime wedges Tequila-Orange Vinegrette 1 oz tequila 1/4c OJ 1 tbsp OJ concentrate 1 1/2 oz orange liquer 1 clove garlic 1 1/2 tsp dijon mustard 3 tbsp rice wine vinegar 4-5 tbsp canola oil 1/2 tsp salt 1/8 tsp white pepper

DIRECTIONS

For Vinegrette 1. Put tequila, OJ, OJ conc, Orange liquer in sm sauce pan and bring to boil. Boil 3-4 min until reduced by about 1/3 the vol 2. Into a blender, place the garlic, mustard and reduced OJ mixture and blend until smooth. Add sugar, vinegar, oil, salt and pepper and blend until smooth For Salad 1. Cut spinach into bite sized pieces and toss with roasted red peppers, corn, cheese and vinegrette 2. Garnish with lime wedges and tortilla strips

Spinach Salad with hot Basil Dressing

American, Greens, Salads Comments Off

Oct 062007

Serves: 6
Time: 3 hours

INGREDIENTS

Dressing 1/2c roasted garlic olive oil 1/3c balsamic vinegar 2 tbsp white sugar 1/2c fresh chopped basil 1/3c Cajun Spice Sauce (or dried spice in chicken broth) Salad 6c spinach 1/2c sliced mushrooms 10 pieces cooked bacon 2 hard boiled eggs (pushed thru a sieve) 1/4 c parmasan cheese 1c fresh crutons

DIRECTIONS

1. Blend all dressing ingredients and let sit 3 hours. 2. Place washed dried spinach on bowl and top with all salad ingredients 3. Just before serving, Microwave dressing to a boil. Pour over salad and toss and serve

Grilled Portobello Salad

American, Salads, Vegetables Comments Off

Oct 062007

Serves: 4

Time: 00:30

Notes:
Recipe from Eating Well: Per Serving: Cal 195, Fat 12g

INGREDIENTS

2tbsp olive oil 2 tbsp strong brewed tea 1 tbsp balsamic vinegar 1 tbsp finely chopped parsley 1 garlic clove, minced 1/2 tsp dijon mustard 1/4 tsp marjoram 4 large portobello mushrooms 6c salad greens (curly red and green leaf) 2 oz goat cheese 1 tomato, peeled, seeded and diced

DIRECTIONS

1. Place a broiler pan 6″ from heat and preheat boiler 2. In a large bowl, whisk together 1 tbsp oil, tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper 3. Trim mushroom stems and reserve for another use 4. Brush mushroom caps with oil and season with salt and pepper. Place caps, rounded side up and broil 2-4min per side 5. Add salad greens to dressing and toss 6. When mushrooms are done, cut into thick slices and place on greens 7. Crumble cheese over mushrooms and scatter tomatoes on top

Baked Goat Cheese and Asparagus Salad

American, Salads, Vegetables Comments Off

Oct 062007

Baked Goat Cheese and Asparagus Salad
Salads
American
Vegetables
SERVES
Time: 00:30
Notes:

INGREDIENTS
1/3c Raspberry wine vinegar 2/3c Basil Flavored walnut oil 3 tbsp maple Cappucino Sauce salt and pepper 24 spears asparagus, steamed and chilled 6 c mixed greens 8 oz goat cheese roasted garlic olive oil
DIRECTIONS
1. In blender mix first 4 ingredients, cover and chill 2. Cut cheese into 2″ rounds and brush with olive oil 3. Bake cheese 375oF for 3-5min 4. Plate wild greens and array asparagus on top 5. Spoon over dressing 6. Top with goat cheese rounds and serve immediatley

Blackened Chicken Salad

American, Chicken, Salads Comments Off

Oct 062007

RECIPENAME Blackened Chicken Salad
COURSE_DISH Salads
CUISINE American
MAININGREDIENT Chicken
SERVES 04 Servings
TIME_HH_MM 00:30
NOTES
Recipe from Cooking Light: Per serving: Cal 298, Fat 5.4g, Chol 72mg
INGREDIENTS
3 c chopped tomato 3/4c diced yellow bell pepper 1/4c finely chopped red onion 1 tbsp sugar 3 tbsp cider vinegar 1/4 tsp salt 1/8 tsp pepper 1/4c lemon juice 1/4c dijon mustard 3 tbsp water 1 tbsp honey 4 skinned, boned chicken breasts 3 tbsp spicy seasoning (Paul Prudhomne) cooking spray 1 lb sugar snap peas 8c torn lettuce leaves (romaine)
DIRECTIONS
1. Combine 1st 7 ingredients (thru pepper) in bowl and toss well, cover and chill 2. Combine lemon juice, mustard, honey, water in large bowl. Stir well and chill 3. Rub chicken with spicy seasoning, Coat a large skillet with cooking spray. Place over med heat until hot. Add chicken and cook 7 min on each side. Cool and slice chicken 4. Steam snap peas covered for 2 min. Rinse under cold water and drain 5. Add Snap peas and lettuce to lemon juice mixture and toss well 6. Divide evenly into 4 large salad bowls and top with tomato and chicken

Spinach and Grapefruit Salad

English, Greens, Salads Comments Off

Oct 062007

RECIPENAME Spinach and Grapefruit Salad
COURSE_DISH Salads
CUISINE English
MAININGREDIENT Greens
SERVES 08 Servings
TIME_HH_MM 00:30
NOTES
Recipe from Eating Well: Per serving: Cal 89, Fat 4g
INGREDIENTS
2 tsp poppy seeds 1/2 red onion thinly sliced 1 grapefruit (pink or red) 6 cloves of garlic, peeled 2 tbsp white wine vinegar 2 tbsp olive oil 1 tbsp coarse gd mustard 1/2 tsp honey 3/4 lb spinach, washed and torn 1/2 jicame, peeled and cut into matchsticks
DIRECTIONS
1. Heat a small skiller over med heat, add poppy seeds and toast 1-2 min 2. Place onion slices in sm bowl waterr and soak 10 min, drain 3. With a small knife remove skin and white pith from grapefruit and discard 4.Working over a sm bowl to catch the juice, cut grapefruit segments from separating membranes. Reserve segments in sm bowl. Collect 1/3c grapefruit juice and set aside 5. Place garlic cloves in sm saucepan, add water to cover and simmer until tender (about 3 min) and drain. 6.In blender, combine vinegar, olive oil, mustard, honey, cooked garlic and grapefruit juice. Blend until smooth, add salt and pepper. 7. In salad bowl, combine spinach, onion, jicama, grapefruit segments. Drizzle with dressing and top with toasted poppy seeds