salads
Quinoa w/Squash, Peppers & Figs
From Joan's Kitchen
1 C uncooked quinoa
2 C peeled & seeded butternut
squash cut into 1/2” cubes
1 red bell pepper, seeded & cut
into 1” pieces
3 T olive oil - divided
coarse salt - to taste
1 C dried figs - stemmed and quartered (can use light or dark)
1 T balsamic vinegar
fresh ground pepper - to taste
Bring two cups water & quinoa to a boil in a medium saucepan. Reduce heat to med-low, cover & simmer 15-20 minutes or until all water evaporates. Fluff with fork and remove from heat.
Preheat oven to 425°. Toss squash & bell peppers with one tablespoon olive oil & salt to taste; arrange in a single layer on a baking sheet. Bake 15-20 minutes until tender & lightly browned, stirring after 10 minutes.
Combine quinoa, roasted veggies & figs in a large bowl. Toss with vinegar, remaining two tablespoons olive oil & salt and pepper to taste. Serve warm or at room temperature. Serves 4 - 6
From Joan's Kitchen
1 C uncooked quinoa
2 C peeled & seeded butternut
squash cut into 1/2” cubes
1 red bell pepper, seeded & cut
into 1” pieces
3 T olive oil - divided
coarse salt - to taste
1 C dried figs - stemmed and quartered (can use light or dark)
1 T balsamic vinegar
fresh ground pepper - to taste
Bring two cups water & quinoa to a boil in a medium saucepan. Reduce heat to med-low, cover & simmer 15-20 minutes or until all water evaporates. Fluff with fork and remove from heat.
Preheat oven to 425°. Toss squash & bell peppers with one tablespoon olive oil & salt to taste; arrange in a single layer on a baking sheet. Bake 15-20 minutes until tender & lightly browned, stirring after 10 minutes.
Combine quinoa, roasted veggies & figs in a large bowl. Toss with vinegar, remaining two tablespoons olive oil & salt and pepper to taste. Serve warm or at room temperature. Serves 4 - 6
Grandma's Coleslaw
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1 med cabbage, shredded
2 med carrots, shredded 1/2 green bell pepper, finely chopped 2 T. finely chopped onion 3 T. grey poupon 1 1/2 cups mayonnaise |
1/2 cup sugar
2 T. celery seed 1 t. salt 3 T. cider vinegar 1/8 t. white pepper |
Mix all ingredients together, let chill for at least 3 to four hours, or overnight.
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Spaghetti Salad
From Fran's kitchen
1 lb. spaghetti, cooked and drained
Several chopped tomatoes
1 C green onion chopped
1 Green pepper and or one red or yellow, chopped
1 bottle fat free Zesty Italian salad dressing
1/2 bottle of salad supreme (found with the herbs and seasonings)
Mix all together and chill.
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From Fran's kitchen
1 lb. spaghetti, cooked and drained
Several chopped tomatoes
1 C green onion chopped
1 Green pepper and or one red or yellow, chopped
1 bottle fat free Zesty Italian salad dressing
1/2 bottle of salad supreme (found with the herbs and seasonings)
Mix all together and chill.
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Butternut Squash Salad
From Bonnie's Kitchen
3 C grated raw butternut squash and or grated raw carrots. (works best in a food processor)
2 tsp olive oil
1 tsp honey
2 to 3 tsp grated fresh ginger
1/4 C orange juice (fresh squeezed works best)
1 T orange zest
1/2 C Craisins
1 orange sliced in segments
Dash salt
Mix and toss.
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From Bonnie's Kitchen
3 C grated raw butternut squash and or grated raw carrots. (works best in a food processor)
2 tsp olive oil
1 tsp honey
2 to 3 tsp grated fresh ginger
1/4 C orange juice (fresh squeezed works best)
1 T orange zest
1/2 C Craisins
1 orange sliced in segments
Dash salt
Mix and toss.
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Two-Bean Rice Salad
1 recipe Garlic Dressing below or 3/4 C bottled Italian dressing
3 C chilled cooked rice
1 15 oz can pinto beans drained and rinsed
1 15 oz. can black beans drained and rinsed
1 10 oz. bag of frozen peas thawed.
1 cup diced celery
1/2 C chopped red onion
2 4.5 oz. cans diced green chili peppers, drained
1/4 C snipped fresh cilantro or fresh parsley
Combine rice, beans, peas, celery, onion, green chili peppers and cilantro. Pour either dressing over rice mixture, toss. Can chill up to 24 hours.
Garlic Dressing:
1/3 C white vinegar,
1/4 C olive oil
2 T water
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
Pour in a jar and shake.
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Purple Potato Salad
by Kathy Z.
(Note: This salad can be made with any variety of potato you prefer)
Cut into 1/2 inch square pieces, enough potatoes to make 5 cups (approx. 17 purple fingerlings) Boil potatoes for about 7-8 minutes, then submerse them immediately into ice water for several minutes and drain. Add the following to drained potatoes:
8 chopped hard boiled eggs
1 medium onion (any variety) chopped very small
2 large stalks of celery thinly sliced 2 4oz cans sliced olives, drained
1 TBL dried dill weed 2 tsp garlic powder
Mix all ingredients, add dressing, mix again and chill for at least 2 hours, overnight is even better.
Dressing:
1 cup mayonnaise (Best Foods)
2 TBL yellow mustard
2 TBL Dijon mustard 1 tsp garlic powder
2 tsp dill weed (dried)
1 tsp salt
1/2 tsp pepper
Stir and apply to salad. ENJOY!!
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by Kathy Z.
(Note: This salad can be made with any variety of potato you prefer)
Cut into 1/2 inch square pieces, enough potatoes to make 5 cups (approx. 17 purple fingerlings) Boil potatoes for about 7-8 minutes, then submerse them immediately into ice water for several minutes and drain. Add the following to drained potatoes:
8 chopped hard boiled eggs
1 medium onion (any variety) chopped very small
2 large stalks of celery thinly sliced 2 4oz cans sliced olives, drained
1 TBL dried dill weed 2 tsp garlic powder
Mix all ingredients, add dressing, mix again and chill for at least 2 hours, overnight is even better.
Dressing:
1 cup mayonnaise (Best Foods)
2 TBL yellow mustard
2 TBL Dijon mustard 1 tsp garlic powder
2 tsp dill weed (dried)
1 tsp salt
1/2 tsp pepper
Stir and apply to salad. ENJOY!!
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Broccoli Salad
by Gayle
4 cups Broccoli chopped
4-5 slices Bacon fried and crumbled
1/2 cup Sunflower Seeds
1/2 cup Raisins
1/2 small red onion rings
Dressing:
1 cup Mayonnaise
2 T Vinegar
4 T Sugar
Add dressing 1/2 hour before serving. Dressing may be made a day ahead.
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by Gayle
4 cups Broccoli chopped
4-5 slices Bacon fried and crumbled
1/2 cup Sunflower Seeds
1/2 cup Raisins
1/2 small red onion rings
Dressing:
1 cup Mayonnaise
2 T Vinegar
4 T Sugar
Add dressing 1/2 hour before serving. Dressing may be made a day ahead.
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Apple Wild Rice Salad
by Roxann
Remember this refreshing make ahead salad when you’re looking for a no fuss side dish.
Servings about 8 – ¾ cup each 22g carbm 116 cal
2 ½ cups water
¼ tsp salt
½ cup each of uncooked Brown and Wild Rice rinsed
1 med Apple, chopped
¼ cup Orange or Apple juice
1 TBS Cider Vinegar
¾ cup seedless Red Grapes, halved
2 TBS snipped fresh Cilantro or Parsley
1 TBS Olive oil
1/8 tsp Black pepper
2 TBS chopped Pecans, toasted (optional)
In a large saucepan, combine the water and salt; bring to boiling. Add brown and wild rice. Return to
boiling; reduce heat to med or low. Cover and simmer 40 to 45 minutes or until rice is tender and
most liquid is absorbed. Remove from heat; let stand covered 5 minutes, drain if necessary.
While the rice is cooking: In a large bowl, toss chopped apple with orange juice and vinegar. Add grapes, cilantro, oil and pepper. Let sit until rice has cooled. Add cooled rice. Cover and chill 2 to 12
hours. If desired stir in pecans just before serving.
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by Roxann
Remember this refreshing make ahead salad when you’re looking for a no fuss side dish.
Servings about 8 – ¾ cup each 22g carbm 116 cal
2 ½ cups water
¼ tsp salt
½ cup each of uncooked Brown and Wild Rice rinsed
1 med Apple, chopped
¼ cup Orange or Apple juice
1 TBS Cider Vinegar
¾ cup seedless Red Grapes, halved
2 TBS snipped fresh Cilantro or Parsley
1 TBS Olive oil
1/8 tsp Black pepper
2 TBS chopped Pecans, toasted (optional)
In a large saucepan, combine the water and salt; bring to boiling. Add brown and wild rice. Return to
boiling; reduce heat to med or low. Cover and simmer 40 to 45 minutes or until rice is tender and
most liquid is absorbed. Remove from heat; let stand covered 5 minutes, drain if necessary.
While the rice is cooking: In a large bowl, toss chopped apple with orange juice and vinegar. Add grapes, cilantro, oil and pepper. Let sit until rice has cooled. Add cooled rice. Cover and chill 2 to 12
hours. If desired stir in pecans just before serving.
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Cashew Chicken Salad
by Phyllis
8 C. chopped chicken breasts, cooked
2 C. chopped celery
8 oz. sliced water chestnuts, drained
2 C. mayonnaise
2 T. soy sauce
2 t. curry powder
2 C. whole cashews
1 can pineapple tidbits, drained
Combine chicken, celery, water chestnuts and pineapple in a large bowl. In a separate bowl, combine mayonnaise, soy sauce and curry powder. Add to chicken mixture, stirring well. Chill. Stir cashews into salad just before serving.
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by Phyllis
8 C. chopped chicken breasts, cooked
2 C. chopped celery
8 oz. sliced water chestnuts, drained
2 C. mayonnaise
2 T. soy sauce
2 t. curry powder
2 C. whole cashews
1 can pineapple tidbits, drained
Combine chicken, celery, water chestnuts and pineapple in a large bowl. In a separate bowl, combine mayonnaise, soy sauce and curry powder. Add to chicken mixture, stirring well. Chill. Stir cashews into salad just before serving.
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Strawberry Chicken Salad
From Fran's Kitchen
1 or 2 packages Grilled fully cooked Chicken
1 Cup diced cucumber
1 Cup fresh cut up strawberries
2 t. chopped fresh mint. (optional)
1/4 C chicken broth
1 T rice wine vinegar or red wine vinegar
1 pinch black pepper
1 t. honey mustard
4 Cups baby spinach leaves
In a large bowl, combine chicken, cucumber, strawberries and mint. In a small bowl, stir broth,
vinegar, and honey mustard and pepper. Add to chicken mixture and toss. Arrange spinach leaves on a platter and top with chicken mixture. Serves 4
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From Fran's Kitchen
1 or 2 packages Grilled fully cooked Chicken
1 Cup diced cucumber
1 Cup fresh cut up strawberries
2 t. chopped fresh mint. (optional)
1/4 C chicken broth
1 T rice wine vinegar or red wine vinegar
1 pinch black pepper
1 t. honey mustard
4 Cups baby spinach leaves
In a large bowl, combine chicken, cucumber, strawberries and mint. In a small bowl, stir broth,
vinegar, and honey mustard and pepper. Add to chicken mixture and toss. Arrange spinach leaves on a platter and top with chicken mixture. Serves 4
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Fresh Cranberry Orange Salad
From Bonnie's Kitchen
Grind one bag of raw fresh cranberries
One orange, peel and all
Add honey or sugar to taste (about 1/3 Cup)
I use the food processor to chop the orange after cutting into segments, then add cranberries and add sweetener and chop. Let sit a couple of hours or overnight.
From Bonnie's Kitchen
Grind one bag of raw fresh cranberries
One orange, peel and all
Add honey or sugar to taste (about 1/3 Cup)
I use the food processor to chop the orange after cutting into segments, then add cranberries and add sweetener and chop. Let sit a couple of hours or overnight.