Onion Garlic Low Cal Salad Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 1/4 cups low fat cottage cheese
• 1/4 cup light sour cream
• 2 tablespoons fresh parsley, chopped
• 3 cloves garlic, monced
• 2 teaspoons wine vinegar
• 1 1/2 teaspoons soy sauce, low sodium (or use bragg)
• 1/4 cup sweet onion, finely chopped
• salt & pepper

Recipe

• 1 blend all the ingredients in a blender of food processor.
• 2 chill before serving over salad.

Ruth's Carrot Cake With Currant Icing

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 3 cups sifted cake flour
• 2 cups sugar
• 2 teaspoons cinnamon
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 (8 ounce) can crushed pineapple
• 2 cups raw carrots, grated and loosely packed
• 3 eggs, beaten
• 1 1/2 cups salad oil
• 2 teaspoons vanilla
• 1 1/2 cups finely chopped nuts
• 4 1/2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 tablespoons milk
• 2 teaspoons vanilla
• 1/4 cup finely chopped nuts
• 1/4 cup currants

Recipe

• 1 grease and flour 2 9" cake pans.
• 2 mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
• 3 drain pineapple,reserving syrup.
• 4 add syrup to dry mixture; add eggs, oil and vanilla.
• 5 beat 3 minutes.
• 6 stir in pineapple, carrots and nuts.
• 7 bake 325 degrees for about 40 min or until done.
• 8 cool 10 min in pan.
• 9 unmold.
• 10 currant icing plump currants in 1/4 cup hot water for 5 minutes.
• 11 drain well.
• 12 beat sugar, cream cheese, butter, milk and vanilla together until smooth.
• 13 fold in nuts and currants.

Swazi Salad (slaai)

Strawberry-spinach Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 4 cups torn spinach (or 2 cups spinach and 2 cups salad greens)
• 1 cup watercress
• 1 cup fresh strawberries, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup bottled oil-and-vinegar dressing (or poppy seed salad dressing)

Recipe

• 1 in a large bowl combine spinach, watercress, strawberries, and onion. pour dressing over salad; toss to coat.

More Green Than Usual Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 16
• 6 cups romaine lettuce
• 6 cups red leaf lettuce
• 1 1/2 cups sno peas, blanched
• 2 cups broccoli
• 1 large red pepper
• 4 large tomatoes
• 1/2 green pepper
• 6 green onions
• 1/2 cup alfalfa sprout (optional)
• 1/3 cup fresh cilantro
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• salt and pepper

Recipe

• 1 cut the two lettuces into bite size pieces.
• 2 after cooking the sno peas and broccoli run it under cold water so it is cooled down immediately and won't heat the other vegetables.
• 3 cut the other vegetables into smaller pieces (the green leaves have to stand out).
• 4 toss the veggies.
• 5 finely mince the fresh cilantro.
• 6 add the lemon juice, olive oil, and salt and pepper.
• 7 let refrigerate for one hour.

Pesto Caesar Tomato Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 3 large tomatoes, cut into 1/4 inch thick slices (about 12 oz each)
• 1/3 cup caesar salad dressing
• 2 tablespoons grated onions
• 2 tablespoons basil pesto
• salt and pepper

Recipe

• 1 overlap sliced tomatoes on serving patter.
• 2 in small bowl, whisk together dressing, onion, and pesto.
• 3 drizzle dresssing over tomatoes.
• 4 sprinkle with salt and pepper if desired.

Swanson® Slow-cooker Chicken Cacciatore

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 3/4 cups swanson chicken broth (regular, natural goodness or certified organic)
• 1 teaspoon garlic powder
• 2 (14 1/2 ounce) cans diced italian-style tomatoes
• 4 cups mushrooms, cut in half (about 12 oz.)
• 2 large onions, chopped (about 2 cups)
• 3 lbs chicken parts, skin removed
• 10 cups hot cooked spaghetti, cooked without salt

Recipe

• 1 mix broth, garlic powder, tomatoes, mushrooms and onions in 3 1/2-qt. slow cooker. add chicken and turn to coat.
• 2 cover and cook on low 7 to 8 hr.* or until done. serve over spaghetti.
• 3 *or on high 4 to 5 hr.
• 4 for thicker sauce, mix 2 tablespoons cornstarch and 2 tablespoons water. remove chicken from cooker. stir cornstarch mixture into cooker. cover and cook on high 10 minute or until mixture boils and thickens.
• 5 serve with green beans and a tossed salad. for dessert serve mixed fruit.

Oh My Goddess Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 2 garlic cloves, crushed
• 2 green onions, chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil leaf
• 1 tablespoon chopped chives
• 1/4 cup olive oil
• 1/4 cup tahini
• 2 tablespoons tarragon vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 combine all ingredients in a blender or food processor; process until well blended.
• 2 store leftover dressing tightly covered in the refrigerator, where it will keep for 2-3 days.
• 3 great dressing for a greek salad.

Rutabaga Apple Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 medium rutabaga, peeled and coarsely grated
• 2 large apples, cored and diced (i used red delicious)
• 2 carrots, peeled and grated
• 1/2 cup raisins, sultanas, currants (i used yellow rasins) or 1/2 cup dried cranberries (i used yellow rasins)
• hand full dates, chopped (i used parnoosh soft iranian dates)
• 1/4 cup sesame seeds
• freshly cracked pepper
• 1/4 cup fresh lemon juice
• 1/4 cup tahini (i used almond hazelnut butter!)
• sea salt, to taste

Recipe

• 1 lightly toast sesame seeds in a dry sauté pan over medium heat until golden and fragrant, about 3-5 minutes. set aside and let cool.
• 2 grate rutabaga with a large-holed grater or a food processor. toss with chopped apples and 2 tbsp of lemon juice, to prevent browning, in a large bowl. add grated carrot, and raisins, and chopped dates - mix it all up.
• 3 in a medium bowl, whisk together tahini, lemon juice, and sea salt, to taste, then add water and continue to whisk until smooth.
• 4 drizzle dressing over salad, and stir to combine, then add sesame seeds. serve at room temperature or chilled.
• 5 enjoy the energy!

Oh Boy, Salad!

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup tomato (chopped or sliced)
• 1 cup cucumber (peeled, pared, chopped)
• 1 teaspoon dill weed, dried
• 1 tablespoon light mayonnaise

Recipe

• 1 using equal proportions of tomato and cucumber, chop everything up into small bits.
• 2 sprinkle with dill, or any seasoning of your choice.
• 3 add a spoonful of light mayo and stir until everything is well mixed. you can also use ranch dressing if you prefer.
• 4 serve immediately, or after chilling. it generally lasts a few days in the refrigerator, so it can be made ahead of time. enjoy!

Slow-roasted Turkey

Total Time: 21 hrs 10 mins Preparation Time: 10 mins Cook Time: 21 hrs

Ingredients

• 20 lbs turkey, thawed
• 1/2 cup salad oil

Recipe

• 1 pre-heat oven to 300 degrees.while oven is heating, wash turkey in cold water, removing giblets, neck, tail and any pinfeathers.
• 2 rub oil over all sides of turkey.and place turkey in uncovered roasting pan in oven.
• 3 bake for 1 hours at 300 degrees to kill bacteria. then lower oven heat to 180 degrees (desired internal temperature). bake for remaining 20 hours.
• 4 if wings or thighs begin to brown too fast, wrap them with foil. about 2 hours before time to serve the turkey, check for doneness. if necessary, raise the oven heat to 350 degrees to finish cooking or browning.

Morgan's Simple Cucumber Tomato Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 2 tomatoes
• 1/2 cucumber
• 2 tablespoons mayonnaise
• 1 teaspoon fresh dill, chopped
• 1/2 teaspoon salt

Recipe

• 1 chop the tomatoes and cucumber into chunks.
• 2 put everything into a lidded container.
• 3 secure lid and shake for about a minute.
• 4 the juice from the tomato will mix with the mayo and make a great dressing.
• 5 serve or chill - it gets better after about 30 minutes.

Strawberry-cantaloupe Salad With Marshmallow Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 large ripe cubed cantaloupe
• 1 pint hulled and halved strawberry
• 3/4 cup marshmallow cream
• 2 tablespoons freshly squeezed orange juice
• 1 orange, zest of
• 1 pinch salt

Recipe

• 1 toss together the cantaloupe and strawberries in a large bowl.
• 2 in a small bowl mix together the marshmallow cream, orange juice, orange zest, and salt until smooth.
• 3 pour over the cantaloupe mixture.
• 4 serve immediately, or chill for up to 6 hours before serving, tossing well before serving.

Sauteed Onion, Green Pepper, & Tomato Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 3 -4 tablespoons olive oil
• 1 large purple onion, cut into strips
• 1 large green bell pepper, seeded & cut into strips
• 2 large tomatoes, seeded & cut into strips
• 1 garlic clove, minced
• 1/2 lemon, juice of
• 1/2 teaspoon cumin
• 1 pinch cayenne
• salt & pepper, to taste

Recipe

• 1 heat olive oil in a large skillet. saute the onion & pepper strips until soft & just beginning to change color.
• 2 add the tomatoes & cook until they are cooked through. transfer the vegetables to a serving dish.
• 3 pour off half the olive oil then return skillet to the heat. add garlic & saute over medium heat for 2 minutes.
• 4 remove from heat & stir in the remaining ingredients. spoon this sauce over the vegetables.

Oh-so-easy Fruit Salad With A Crunch

Ohio Salad Dressing , The 1923 Fanny Farmer Recipe

Total Time: 7 mins Preparation Time: 7 mins

Ingredients

• 1 tablespoon sugar
• 2 teaspoons worcestershire sauce
• 2 teaspoons ketchup
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1/4 teaspoon mustard, ground
• cayenne pepper (to taste)
• 3 drops hot pepper sauce
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons vinegar

Recipe

• 1 combine all the ingredients, and shake in a lidded container to mix.

Strawberry-orange Tossed Salad With Elderberry Wine Vinegar

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 6
• 1/3 cup elderberry wine vinegar
• 2 tablespoons honey
• 1/2 teaspoon paprika
• 1/2 teaspoon grated onion
• 1 dash salt
• 1/4 cup sugar
• 1 1/4 teaspoons lemon juice
• 1/2 teaspoon ground dry mustard
• 1/4 teaspoon celery seed
• 8 cups fresh salad greens
• 1 can mandarin orange, drained
• 1 medium onion, sliced &,separated in rings
• 2 cups fresh strawberries, sliced
• 1/3 cup toasted slivered almonds
• 4 slices bacon, cooked and crumbled

Recipe

• 1 combine all ingredients in 2-cup microwave-safe bowl; microwave on high 1 to 1-1/2 minutes, stir until sugar is dissolved.
• 2 whisk in 1/4 cup of olive oil.
• 3 cover and refrigerate until ready to serve.
• 4 in a salad bowl, combine salad mixings.
• 5 drizzle with prepared dressing, toss to coat.

Strawberry-onion Salad With Creamy Poppy Seed Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 pint fresh strawberries, sliced
• 1 head red leaf lettuce (rinsed and torn)
• 1 red onion, thinly sliced
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 4 tablespoons red wine vinegar
• 2/3 cup sugar
• 1/2 cup milk
• 3 -4 tablespoons poppy seeds

Recipe

• 1 in a small bowl whisk together all dressing ingredients until well blended.
• 2 divide the red lettuce between 4-6 plates or bowls.
• 3 divide the strawberry slices over lettuce then garnish with onion slices.
• 4 pour the dressing over salads just before serving.

Swazi Salad (slaai)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 large avocado, cubed
• 1 head romaine lettuce, chopped
• 2 -3 cooked sliced beets (or chopped)
• 2 -3 chopped radishes
• 1/4 cup crushed peanuts (i like them roasted)
• 1 lemon, juiced
• 1 teaspoon freshly grated ginger
• salt & pepper
• olive oil (optional)

Recipe

• 1 combine all salad ingredients.
• 2 whisk dressing ingredients together, stirring in a little oil as desired.
• 3 drizzle with a bit of the dressing.
• 4 place remainder on the table for diners to add more, as desired.

Sauteed Pear Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 large boston lettuce, torn into bite-sized pieces
• 1 tablespoon olive oil (butter can also be used)
• 2 firm but ripe bosc pears or 2 anjou pears, cored and cut lengthwise into 8 wedges
• 1/4 cup cider vinegar
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, coarsely ground

Recipe

• 1 in large serving bowl, place lettuce.
• 2 in 12-inch nonstick skillet, heat oil (or butter) on medium-heat 1 minute. add pears and cook 10 to 15 minutes or until they begin to soften and turn golden.
• 3 meanwhile, in cup, stir vinegar, dijon mustard, sugar, salt, and pepper.
• 4 add vinegar mixture to pears in skillet, and cook 1 minute or until liquid begins to thicken.
• 5 pour pears and liquid from skillet into bowl with lettuce, toss to coat. serve immediately.

Strawberry-orange Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3/4 cup sugar
• 1/4 cup thinly sliced fresh basil leaf
• 2 lbs strawberries
• 4 navel oranges

Recipe

• 1 bring 1 1/2 cups water and sugar to a boil. cook just until clear, 2 to 3 minutes. let syrup cool briefly, then add 1/4 cup thinly sliced fresh basil leaves. set aside to steep and cool.
• 2 rinse and hull strawberries and cut them into quarters (or sixths if very large).
• 3 with a small, sharp knife, cut ends off oranges. set 1 orange cut side down on a cutting board. following its curve with the knife, slice off peel and pith. holding orange over a bowl to catch juice, cut between inner membranes and fruit release segments; drop segments into bowl and discard membranes. repeat with remaining oranges.
• 4 add strawberries to oranges and pour basil syrup over fruit. refrigerate at least 30 minutes before serving.

Onion Dip Potato Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 3 lbs red potatoes, quarted
• 1/4 cup apple cider vinegar
• 1 1/2 teaspoons salt
• 1/4 teaspoon cracked pepper
• 3 ribs celery, thinly sliced
• 3 scallions, thinly sliced
• 3 tablespoons chopped fresh parsley
• 1 1/4 cups sour cream, and onion dip (from 16oz container)

Recipe

• 1 in pot, bring potatoes and enough salted water to cover to boil over high heat. reduce heat to medium; cook until tender, 15-20 minutes. drain; rinse under cold water until slightly cooled.
• 2 transfer potatoes to serving bowl; toss with vinegar, salt and pepper. cover; refrigerate until chilled, about 1 hour. stir celery, scallions and parsley into dip; toss with potatoes until evenly coated.

Mimosa Fruit Salad

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 3 cups boiling water
• 2 (3 ounce) packages orange jell-o
• 4 cups club soda, cold
• 1 (11 ounce) can mandarin orange segments, drained
• 2 cups fresh strawberries, sliced

Recipe

• 1 stir boiling water into gelatin mix in large bowl at least 2 minutes until completely dissolved.
• 2 stir in club soda.
• 3 refrigerate 1 1/2 hours or until thickened, but not set.
• 4 stir in oranges and strawberries.
• 5 pour into 9x5 loaf pan sprayed with cooking spray. or bundt pan. or individuals cups.
• 6 refrigerate 4 hours or until firm. remove from pan if desired.
• 7 store in refrigerator.

Ruth Betty's Cranberries

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups cranberries
• 1 1/2 cups water
• 1 cup sugar
• 1 (3 ounce) package raspberry jell-o gelatin
• 3/4 cup apple, sliced
• 3/4 cup celery
• nuts

Recipe

• 1 cook cranberries in boiling water until they pop.
• 2 add sugar and cook 5 minutes.
• 3 add raspberry jello.
• 4 add apples, then celery.
• 5 add nuts.

Rachael Ray's Black Bean And Corn Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 (14 1/2 ounce) can black beans, rinsed and drained
• 2 cups frozen corn kernels
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 teaspoons ground cumin
• 2 teaspoons tabasco sauce
• 1 lime, juice of
• 2 tablespoons extra virgin olive oil
• salt and pepper

Recipe

• 1 combine all ingredients in a bowl.
• 2 let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
• 3 the corn will place a quick chill on this easy side-salad as it defrosts--no need to refrigerate!

Rice And Lentil Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 cup cooked rice
• 1 (19 ounce) can lentils or 1 (19 ounce) can kidney beans or 1 (19 ounce) can romano beans, drained and rinsed
• 1 cup sliced celery
• 1/2 cup diced red onion
• 1/2 cup diced unpeeled cucumber
• 1/2 cup diced roasted red pepper
• 1/4 cup chopped fresh coriander or 1/4 cup fresh parsley
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• salt and pepper
• thin sliced cucumber

Recipe

• 1 in a large bowl, gently stir together rice, lentils, celery, onion, cucumber, red peppers, and coriander. in measuring cup stir together lemon juice, olive oil, vinegar, salt and pepper to taste. pour over rice mixture and toss gently to coat. salad can be prepared cover and refrigerated for up to 1 day ahead, add more lemon juice if necessary to moisten after it sits.
• 2 to serve, mound on large platter and surround with circle of overlapping thin cucumber slices.

Strawberry-glazed Fruit Salad

Peach Of A Salad

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 8
• 2 (3 ounce) packages peach jell-o
• 1 1/2 cups boiling water
• 1 pint vanilla ice cream
• 1 (15 ounce) can peaches, drained
• 8 ounces cool whip topping

Recipe

• 1 dissolve jello in boiling water.
• 2 add ice cream and mix well, until almost completely dissolved.
• 3 refridgerate- when partially set, fold in whipped topping and peaches.

Strawberry-pineapple Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 1 (1/3 ounce) package sugar-free strawberry gelatin
• 3/4 cup boiling water
• 1 (10 ounce) package frozen unsweetened strawberries, partially thawed
• 1 (8 1/4 ounce) can crushed pineapple, water-packed undrained
• 1 medium banana, mashed
• vegetable oil cooking spray
• 1 cup plain low-fat yogurt

Recipe

• 1 dissolve gelatin in boiling water in a large mixing bowl, stirring well.
• 2 chill until mixture is the consistency of unbeaten egg .
• 3 fold strawberries, pineapple and banana into gelatin mixture.
• 4 pour half of mixture into a 13 x 9 s 2" baking dish coated with cooking spray; chill until firm.
• 5 store remaining gelatin mixture at room temperature.
• 6 spread yogurt evenly over congealed layer.
• 7 pour remaining gelatin mixture over yogurt.
• 8 chill until firm.
• 9 cut into squares and serve.

Swedish Beet Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 5 large cooked beets, peeled and sliced julienne
• 1 granny smith apple, peeled, cored and sliced julienne
• 1 onion, peeled, cut in half and then sliced thinly
• 3/4 cup light sour cream
• 3/4 cup light mayonnaise
• 2 tablespoons prepared horseradish
• 1 pinch pepper

Recipe

• 1 mix sour cream, mayonnaise, horseradish and pepper together well.
• 2 mix beets, apple and onion together.
• 3 mix beet mixture with sour cream mixture. stir well to blend. it will turn pink.
• 4 can be served chilled or at room temperature.

'so Simple' Cauliflower Mash

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 8 cups cauliflower florets (about 1 small head)
• 1/4 cup ranch salad dressing (see note below)
• 1 green onion, thinly sliced
• salt and pepper, to taste

Recipe

• 1 bring water to boiling in a large saucepan.
• 2 add cauliflower; cook 15 minutes or until cauliflower is very tender.
• 3 drain cauliflower; return to saucepan.
• 4 add dressing, salt and pepper.
• 5 mash until cauliflower is light and fluffy.
• 6 sprinkle with sliced onions before serving.
• 7 *(note) more dressing can be added to achieve desired consistency and taste.

Ruth Lyons Cranberry Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 2 cups cranberries
• 1 1/4 cups water
• 1 cup sugar
• 1/2 teaspoon salt
• 1 (3 ounce) package cherry jell-o
• celery (optional)
• apple (optional)
• nuts (optional)
• grapes (optional)
• orange (optional)
• pineapple (optional)

Recipe

• 1 cook cranberries in water until the cranberries pop.
• 2 add sugar and salt.
• 3 cook 5 minutes.
• 4 pour over dry jello.
• 5 stir.
• 6 cool.
• 7 add any of the optional ingredients you like.
• 8 my personal favorites are celery, apples, orange (canned mandarin) and crushed pineapple.
• 9 canned fruit should be drained well.
• 10 refrigerate until set.

Slow-roasted Stuffed Capsicum

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 large red capsicum
• 1 large green capsicum
• 100 g sun-dried tomatoes
• 150 g marinated mushrooms
• 100 g marinated feta, crumbled
• 2 tablespoons pine nuts, toasted
• 1 tablespoon fresh oregano, coarsely chopped
• 2 teaspoons fresh rosemary, coarsely chopped
• 1 tablespoon fresh lemon juice
• 4 garlic cloves, finely chopped
• 2 tablespoons olive oil
• crusty bread, to serve
• mixed salad green, to serve

Recipe

• 1 preheat the oven to 160ºc, cut the capsicums in half lengthways, scoop out the seeds and place the capsicum halves, cut-side up in a roasting pan.
• 2 combine the semi-dried tomatoes, mushrooms, feta, pine nuts, oregano, rosemary, lemon juice, garlic and half the oil in a bowl; spoon among the capsicum halves and drizzle with the remaining oil; cover with foil and bake in the preheated oven for 1 hour or until tender; uncover and bake for a further 20 minutes or until brown.
• 3 place the capsicum halves on 4 individual serving plates and serve with warm crusty bread and salad.

's Style Chicken Salad

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 boneless skinless chicken breast halves (broiler/fryer)
• 4 chicken thighs, skinned,broiler/fryer type
• 3 cups chicken broth
• 5 teaspoons curry powder, divided
• 11 ounces mandarin oranges, canned and drained
• 1/2 cup cashews, halved,unsalted
• 1/2 cup dates, pitted and chopped
• 2 teaspoons red peppers, diced
• 1 cup mandarin orange yogurt
• 1/2 cup reduced-calorie mayonnaise
• 1/4 cup coconut, flaked
• 1/4 cup chutney, finely chopped
• curly lettuce cup
• flaked coconut
• cashews, chopped

Recipe

• 1 put the chicken in a deep saucepan.
• 2 add broth and 4 teaspoons of the curry powder.
• 3 cover and simmer for about 30 minutes or until the chicken is fork tender.
• 4 remove from the heat and allow the chicken to cool in the broth.
• 5 when cool, separate the meat from the bones.
• 6 discard the bones and broth.
• 7 cut chicken into bite-sized pieces and put it into a large bowl with the oranges, cashew halves, dates, and red pepper; set aside.
• 8 in a small bowl, make the dressing by mixing together the yogurt, mayonnaise, coconut, chutney, and the remaining teaspoon of curry powder; blend well.
• 9 fold the yogurt dressing into the chicken-orange mixture.
• 10 arrange lettuce cups on a large platter.
• 11 fill with salad, garnish with coconut and cashews.
• 12 *plain orange or lemon yogurt may be substituted.

Sauteed Pear & Spinach Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/4 cup chopped pecans
• 1 tablespoon olive oil
• 3 bosc pears
• 1 teaspoon brown sugar
• 1 tablespoon minced shallot
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup apple juice
• 2 teaspoons cider vinegar
• 1 teaspoon dijon mustard
• 6 ounces baby spinach
• 1/2 cup gorgonzola

Recipe

• 1 peel, core and cut pears into 1/2 inch slices. toast pecans in a skillet over medium heat for around 3 minutes, set aside. add 2 tsps of oil to the skillet and increase the heat to medium high. add your sliced pears and sprinkle with brown sugar. do not stir, let the brown sugar some what crystalize on the ingredients. cook the pears about 5 minutes or until lightly browned on the bottom. stir to melt the brown sugar and transfer to a plate.
• 2 add remaining 1 tsp of oil to pan and add shallot, salt and pepper. stir for about 3 seconds and add pple juice, cider vinegar, and mustard. whisk for 3-4 minutes or until slightly reduced. add pears.
• 3 place cleaned spinach in a serving bowl - top with pears and dressing. toss all together and divide salad on plates. arrange the gorgonzola and pecans on top and serve immediately.

Onion Cucumber Salad

Total Time: 1 hr 10 mins Preparation Time: 1 hr 10 mins

Ingredients

• Servings: 2
• 1/2 cucumber
• 1/4 medium onion
• 1/4 cup vinegar
• 1/4 cup water
• 2 -3 teaspoons sugar
• 1/8 teaspoon salt
• 1 dash pepper

Recipe

• 1 pull tines of fork firmly down length of cucumber; repeating around cucumber, slice thinly.
• 2 thinly slice onion; separating rings.
• 3 combine remaining ingredients. pour over vegetables; marinate at least 1 hour.
• 4 drain and arrange vegetables on salad greens.

Strawberry-pineapple Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 (1 1/3 ounce) package whipped topping (dream whip)
• 1/2 cup cold milk
• 1/2 teaspoon vanilla extract
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 (15 1/2 ounce) can crushed pineapple, drained
• 1/2 cup nuts
• 1 cup fresh strawberries, sliced

Recipe

• 1 prepare topping with milk and vanilla according to package directions on box and chill.
• 2 cream together cream cheese and sugar.
• 3 add pineapple and nuts.
• 4 fold in whipped topping then fold in strawberries.
• 5 chill 3 hours.
• 6 garnish with whole strawberrys.

Swedish Cucumber Salad - Pressgurka

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 fresh cucumbers
• 1 tablespoon parsley, chopped
• 1 -2 teaspoon rough ground black pepper
• 1 teaspoon salt
• 3 tablespoons sugar
• 3 tablespoons distilled vinegar
• 1 teaspoon caraway seed (optional)

Recipe

• 1 cut cucumbers into the thinnest possible slices.
• 2 arrange slices in a bowl.
• 3 whisk together the distilled vinegar, sugar, salt, pepper and parsley.
• 4 pour over the cucumbers.
• 5 place a plate with a weight over the cucumbers to squeeze out the liquid.
• 6 chill for 1 hour.

Swedish Braised Veal Birds (kalvrulader) With Ham And Swiss

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs veal cutlets (8 thin)
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices boiled ham (thin slices)
• 8 slices swiss cheese (thin slices)
• 2 tablespoons vegetable oil
• 1/2 cup beef bouillon or 1/2 cup beef broth or 1/2 cup water
• 1/4 cup heavy cream or 1/4 cup whole milk

Recipe

• 1 if your cutlets aren't thin and pre-pounded, pound them to be very thin and about 4x8".
• 2 mix flour, salt and pepper and dredge both sides of each cutlet.
• 3 place a slice of ham and cheese on each piece of meat.
• 4 roll up and secure with string or toothpicks. (string seems to work better for me.).
• 5 heat oil in heavy-bottomed skillet.
• 6 add meat rolls and brown quickly in hot oil on all sides.
• 7 add bouillon and reduce heat.
• 8 cover and simmer til meat is tender, about 30 minutes.
• 9 remove veal birds from pan to a platter. remove strings or toothpicks, and cover loosely with foil. (just to keep hot.).
• 10 add cream to pan and heat over low heat, cooking and stirring for 2 minutes.
• 11 season to taste with salt and pepper.
• 12 *don't add too much salt if your ham and cheese is very salty.
• 13 pour gravy over veal birds and serve.
• 14 this is traditionally served with lingonberries, creamed potatoes and salad.

Swede (rutabaga) And Bacon Cakes With Dill Sauce

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 swede, peeled and cut into small chunks (rutabaga, about 800g)
• 2 potatoes, cut into chunks (about 400g)
• 1 onion, finely chopped
• oil (for frying)
• 200 g chopped bacon or 200 g lardons
• 2 tablespoons chopped parsley
• salt and pepper
• 3 tablespoons flour, for coating (about 3 tbs)
• 25 g butter
• 2 tablespoons chopped dill
• 200 ml creme fraiche

Recipe

• 1 cook the swede and potatoes in boiling salted water for 15 to 20 minutes until tender.
• 2 drain well and mash together fry the onion in a little oil, then add the lardons and fry until lightly browned.
• 3 add to the mash with the parsley.
• 4 season to taste with salt and pepper andmix well.
• 5 make into 8 cakes and chill for 1 hour until firm.
• 6 lightly coat in flour.
• 7 heat the butter in a nonstick frying pan and cook, in batches, over a medium heat for 4 to 5 minutes each side until browned and heated though.
• 8 to make the dill sauce, mix the dill into the cremem fraiche and season with salt and pepper.
• 9 serve the hot cakes with the sauce and a salad on the side.
• 10 serves 4 as a starter or 2 to 3 as a main course.

Sw Quinoa Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 20
• 2 (15 ounce) cans diced tomatoes with jalapenos
• 2 (15 ounce) cans corn
• 2 (15 ounce) cans black beans
• 1 bunch fresh cilantro
• 1 medium red onion
• 1 bunch green onion
• 1 cup cooked quinoa, cooled
• 1/4 cup red wine vinegar
• 1/4 cup olive oil or 1/4 cup grapeseed oil

Recipe

• 1 combine all ingredients into a large bowl and mix well to combine flavors. refrigerate to allow flavors to meld.
• 2 eat as a stand alone salad or dip into it with tortilla chips! also great used as salsa!
• 3 very easy to leave out ingredients, or add your favorite flavors. i've made this without onion products with zero problems.

Swedish Apple Salad (applesallad)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 tart apples
• 3/4 cup cream
• 1 -3 tablespoon lemon juice
• 1 -3 teaspoon sugar (amount will depend on how tart your apples are)

Recipe

• 1 peel apples.
• 2 coarsely grate or shred the apples.
• 3 mix cream lemon juice and sugar together.
• 4 pour sauce over apples.
• 5 toss lightly.
• 6 chill.
• 7 serve cold sprinkle with chopped nuts or paprika or cinnamon depending on your tastes.

'sweet' Broccoli Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 head broccoli, cut up
• 1/2 lb bacon, cooked and crumbled
• 4 ounces sharp cheddar cheese, shredded
• 1 medium red onion, sliced
• 3 tablespoons vinegar
• 1/2 cup sugar
• 1 cup mayonnaise
• 1 cup miracle whip

Recipe

• 1 combine first 4 ingredients in a large bowl and mix.
• 2 combine remaining ingredients to make dressing.
• 3 pour dressing over broccoli mixture and mix well.
• 4 refrigerate.
• 5 if this is going to sit a while before serving, i suggest you wait to add the bacon until just before you serve to keep the bacon crisp.

Moroccan - Style Sweet Potato Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 8
• 1/3 cup olive oil
• 2 teaspoons honey
• 2 teaspoons finely grated lemon zest
• 3 tablespoons lemon juice
• 3 tablespoons orange juice
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1/4 teaspoon cayenne pepper
• 2 medium garlic cloves, minced
• salt & freshly ground black pepper
• 1 lb sweet potato, peeled and cut into 1/2 -inch cubes
• 1 lb yam, peeled and cut into 1/2-inch cubes
• 2 green onions, thinly sliced
• 1/4 cup fresh mint, chopped

Recipe

• 1 make the dressing by combining the first 10 ingredients in large salad bowl.
• 2 gently boil the sweet potatoes and yams until just tender and still holding their shape. (don't overcook or they'll fall apart when you toss them with the dressing).
• 3 place the sweet potatoes and yams in a colander and drain well. set them in the salad bowl and the green onion and mint.
• 4 while still warm, toss the sweet potatoes and yams into dressing. serve the salad warm, or cool to room temperature, cover , refrigerate and serve cold.

Sauteed Oyster Mushroom Caesar Salad

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 3 tablespoons low-fat mayonnaise
• 3 tablespoons parmesan cheese, grated
• 3 anchovies, rinsed and minced
• 1 garlic, minced
• 3 tablespoons water
• 3 tablespoons lemon juice, fresh
• 1 teaspoon dijon mustard
• 1 pinch pepper
• 2 teaspoons vegetable oil
• 1 lb oyster mushroom, cleaned and diced
• 8 cups romaine lettuce, packed and torn
• 1 tablespoon parmesan cheese, grated

Recipe

• 1 dressing: combine the ingredients for the dressing in a food processor or blender. blend until smooth.
• 2 in a skillet, add the vegetable oil and saute the oyster mushrooms for 5 - 8 minutes or until tender and brown. cool slightly.
• 3 toss the greens with enough dressing to coat. divide among 6 plates and top with the sautéed mushrooms.
• 4 sprinkle with the parmesan cheese.

Mimosa Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 head butter lettuce (or other fancy leaf lettuce)
• 3 hard-boiled eggs, sliced
• 1/2 lb mushroom, sliced
• 1/2 bunch parsley, chopped fine
• 3/4 cup virgin olive oil
• 1/4 cup wine vinegar,
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cayenne
• 1/4 teaspoon paprika
• 1/4 teaspoon turmeric
• salt

Recipe

• 1 arrange lettuce on a large platter or individual plates.
• 2 lay the sliced eggs and sliced musrooms decoratively on the lettuce. sprinkle the parsley throughout the salad.
• 3 in a blender or food processor mix all the ingredients for the dressing blend well.
• 4 put dressing in a cruet.
• 5 pour over salad just before serving or let everyone put their own dressing on the salad at the table.

Strawberry-marmalade Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 4 navel oranges
• 2 pints strawberries
• 1/3 cup orange marmalade
• 2 tablespoons lemon juice

Recipe

• 1 using a sharp, serrated knife, cut off and discard ends from oranges.
• 2 following the curve of the fruit, cut off peel and outer membrane. slice oranges crosswise into 1/8-inch-thick rounds.
• 3 hull and slice strawberries; add to oranges.
• 4 in a small bowl, stir together marmalade and lemon juice. add to fruit and mix gently to coat.

Moroccan Beet Salad

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 2 lbs beets
• salt
• 1/2 medium spanish onion, diced
• 4 tomatoes, skinned, seeded and diced
• 2 garlic cloves, minced
• 4 tablespoons italian parsley, chopped
• 4 tablespoons cilantro, chopped
• 4 medium potatoes, boiled
• 2 tablespoons vinegar
• 8 tablespoons olive oil
• salt
• fresh ground black pepper
• cayenne pepper
• 20 black olives, for garnish

Recipe

• 1 cut off ends of beets. wash well and cook in boiling salted water until tender, about 30 minutes. drain and remove skins under running cold water. dice.
• 2 meanwhile mix together the dressing ingredients. combine vinegar, oil, salt, pepper, and cayenne.
• 3 combine beets in a salad bowl with the onion, tomato, garlic, cilantro and parsley. pour over half the dressing, toss gently and chill for at least 30 minutes.
• 4 slice the potatoes, place in a shallow bowl and toss with remaining dressing. chill.
• 5 when ready to assemble, arrange beets mixture in the center of a shallow bowl and arrange potatoes in a ring around them. garnish with olives.

Pancetta And Cherry Salad With Port Wine Dressing

Total Time: 11 mins Preparation Time: 3 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 ounces pancetta (diced)
• 1 tablespoon minced shallot
• 4 -6 cups mixed greens (1 bag)
• 1/2 cup dried cherries (i prefer the tart ones)
• 1/4 cup goat cheese
• 3/4 cup port wine
• 1/2 cup olive oil, divided

Recipe

• 1 saute pancetta and shallots in 1 tbsp olive oil for approx 3-4 minutes until shallots are transparent and pancetta is warmed.
• 2 add cherries and port, bringing to a simmer for 5 minutes.
• 3 cool slightly and whisk in remaining olive oil.
• 4 toss lettuce with the warm dressing and crumble goat cheese on top of each serving.
• 5 optional: sprinkle with a few pecans.

Strawberry-nasturtium Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1 pint strawberry, sliced
• 1/3 cup nasturtium blossoms
• 2 tablespoons champagne vinegar
• 2 -3 tablespoons sugar

Recipe

• 1 toss together all of the ingredients.
• 2 adjust the amount of sugar depending on how sweet the strawberries are.

Minali Namul (watercress & Sesame Salad)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 lb watercress
• 1 teaspoon sesame oil
• 1/4 teaspoon sugar
• 1 garlic clove, minced (1/2 tsp jarred kind)
• 1 carrot, peeled & grated
• 1 teaspoon sesame seeds
• 3 tablespoons tamari, sauce
• 1/8 teaspoon cayenne (optional) or 1/8 teaspoon finely chopped red pepper (optional)

Recipe

• 1 wash the watercress and remove any rotted leaves and tough stems. cut into 1-inch lengths.
• 2 cook it in 1 1/2 cups boiling water for 3 minutes and drain thoroughly.
• 3 add the remaining ingredients, mix well, chill for 20-30 minutes, and serve.

Small Avocado Salads With Warm Bacon Parsley Vinaigrette

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/3 lb bacon (cooked, see below ~ reserve 2 tablespoons bacon fat)
• 2 avocados (firm-ripe, pitted, peeled, and each cut into 4 to 6 wedges)
• 2 cups spring greens
• 1/4 cup water
• 3 garlic cloves (finely minced)
• 2 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 1/16 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 2 tablespoons flat leaf parsley (chopped)
• 4 tablespoons gorgonzola (optional)

Recipe

• 1 fry bacon in a large skillet; drain on paper towels ~ reserve 2 tablespoons bacon fat.
• 2 heat reserved bacon fat over medium heat. add garlic, 1⁄4 cup water (carefully, because it will sputter a little), the lemon juice, sugar, salt, and pepper, and simmer 1 minute, stirring constantly.
• 3 stir in parsley and crumble in bacon. cool slightly.
• 4 prepare individual salad plates with about 1/2 cup spring greens on each plate; top with avocado wedges.
• 5 immediately spoon a small amount of vinaigrette over avocado wedges on each plate ~ top each plate with 1 tablespoon gorgonzola, and serve.

Quinoa Salad

Ocean Spray Salad

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• Servings: 2
• 2 cups baby field greens
• 2 tablespoons dried cranberries
• 2 tablespoons pecans, chopped (toasted or praline)
• 1 ounce chevre cheese, crumbled
• raspberry vinaigrette dressing, to taste

Recipe

• 1 mix first 3 ingredients together, crumble in half the goat cheese and dress lightly.
• 2 toss to coat the greens and sprinkle on the remaining goat cheese. pass extra dressing on the side.

Strawberry-kiwi Salad With Basil

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup half-and-half
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 3 peeled kiwi fruits, each cut into 6 wedges
• 2 cups quartered strawberries (about 1 pint)
• 2 tablespoons finely chopped fresh basil

Recipe

• 1 combine first 4 ingredients in a bowl.
• 2 add kiwifruit and strawberries; toss well.
• 3 cover and chill for 1 hour.
• 4 stir in basil just before serving.
• 5 serve as a side, or as a dessert with angel-food cake.

Strawberry-banana Salad

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 (6 ounce) package vanilla, pudding cook and serve
• 1 (3 ounce) package tapioca pudding
• 1 (3 ounce) package jell-o strawberry gelatin
• 2 cups fruit juice or 2 cups prepared kool-aid or 2 cups water
• 4 cups sliced fresh strawberries
• 2 sliced bananas
• 1 (12 ounce) package cool whip

Recipe

• 1 place first 4 ingredients in saucepan.
• 2 cook till thick and clear, cool.
• 3 in bowl place pudding mixture, add fruit and blend carefully. gently fold in cool whip.
• 4 refrigerate till serving.

Quinoa Salad, Five Grain Pilaf With Oil-free Lime Cilantro Dress

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 cups cooked brown rice
• 1 cup cooked quinoa
• 1 cup spelt berries, and cooked (soaked overnight)
• 1/2 cup cooked wild rice
• 1/2 cup cooked bulgar wheat (optional)
• 2 cups uncooked quinoa
• 4 cups boiling water
• 8 dried apricots, finely diced
• 1/4 cup chopped sun-dried tomato
• 2 ears corn, cut off the cob
• 6 small green onions, sliced in thin rounds
• 2 tomatoes, diced
• 1 cucumber, diced
• 1/2 cup finely diced colored bell pepper
• 1 (4 ounce) can artichoke hearts (reserve 2 for the dressing below)
• 1/4 cup toasted slivered almonds
• 1 avocado, chopped
• 2 artichoke hearts, chopped
• 1 bunch fresh cilantro, rinsed well, stems removed
• 4 sprigs fresh basil, rinsed, stems removed (optional)
• 1/2 cup seasoned rice vinegar
• 1/4 cup red wine vinegar
• 3 -4 limes, juice of

Recipe

• 1 quinoa salad:.
• 2 toast the quinoa in a dry skillet for a ew minutes. add 4 cups boiling water, apricots and sun dried tomatoes.
• 3 cover and cook over low heat for 15 minutes. add the corn kernels and let rest for 10 minutes. transfer to a fine mesh strainer and allow to drain well for another 10 minutes, transfer to a large bowl and add remaining ingredients and mix well.
• 4 lime-cilantro dressing:.
• 5 place all dresing ingredients into a food processor or blender and proess until well mixed. taste and adjust seasonings as desire, addin kosher salt to taste. toss with the quinoa mixture and serve. the grains will absorb some of the tartness of the dressing, and it will seem milder when served with the grains.

Quinoa Salad With Honey-jalapeno-lime Dressing

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup quinoa, rinsed
• 2 cups water
• 1 lime, juice and zest of, can use additional lime juice if desired
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey or 2 tablespoons agave syrup
• 1/2 small jalapeno, finely chopped
• 1 teaspoon ground cumin
• 2 teaspoons minced garlic
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon fine sea salt
• 15 grape tomatoes or 15 cherry tomatoes, quartered
• 1/4 cup chopped onion
• 1 cup fresh corn
• 1/2 cup fresh cilantro stem, finely chopped
• 1 avocado, diced

Recipe

• 1 in a dry saucepan over medium heat, cook quinoa for about 5-10 minutes until it smells toasty, stirring constantly to prevent burning.
• 2 add the water to the saucepan and bring to a boil over high heat. once it boils, cover and bring heat down to low and simmer for about 10-15 minutes, stirring occasionally, until all the water has been absorbed. watch closely towards the end to avoid burning. set aside to cool.
• 3 while quinoa is cooking, whisk together lime zest, lime juice, olive oil, honey, jalapeño, cumin, paprika, and salt in a small bowl.
• 4 when the quinoa is cooled to your desired temperature, mix it together with cherry tomatoes, onion, corn, cilantro and avocado. drizzle dressing to serve.

Quinoa Salad

Quinoa Salad

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 1 cup quinoa
• 2 cups water
• 12 -14 cherry tomatoes, cut into pieces
• 6 green onions, finely chopped
• 2 -3 baby cucumbers, cut into cubes
• 1 small green pepper, seeded and cut into pieces
• 1/2 cup parsley, finely chopped
• 1 cup fresh basil, mint or 1 cup coriander, chopped
• 1 lemon, juice of
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon sea salt

Recipe

• 1 rinse quinoa well to remove bitterness.
• 2 bring water to a boil and add quinoa. reduced heat to low and simmer until water is absorbed, about 12 to 15 minutes. fluff up with a fork and let cool completely.
• 3 mix vegetables and herbs into quinoa.
• 4 mix lemon juice, oil, minced garlic and salt together and then add to quinoa and toss the salad.
• 5 refrigerate for an hour before serving.

Sauteed Mushrooms On Red Wine Vinaigrette Spinach Salad

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons minced shallots
• 1 teaspoon dijon mustard
• kosher salt and black pepper
• 1 1/2 lbs assorted fresh mushrooms (button, cremini, chanterelle, oyster)
• 1 tablespoon minced garlic
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley leaves
• 6 ounces fresh baby spinach (a 5 or 6 ounce bag of pre-washed baby spinach)

Recipe

• 1 whisk together the 1/4 cup oil, vinegar, shallots, and dijon for the vinaigrette in a small bowl or measuring cup; season with salt & pepper. set vinaigrette aside.
• 2 saute mushrooms and garlic in the 2 tablespoons olive oil and 2 tablespoons unsalted butter until mushrooms are slightly softened, 5-8 minutes; toss with parsley.
• 3 toss spinach with vinaigrette. divide spinach among 6 salad plates; top each salad with warm mushroom mixture.
• 4 serve salads immediately.

Strawberry-mandarin Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons sugar
• 2 tablespoons raspberry vinegar
• 1/4 cup olive oil
• 1 tablespoon fresh cilantro
• 2 -3 cups slivered almonds
• 4 -6 tablespoons sugar
• 1 head romaine lettuce, washed and torn up
• 1 head iceberg lettuce, washed and torn up
• 1 pint of fresh sliced strawberry
• 1 (11 ounce) can mandarin oranges, drained
• 1/3 cup red onion, thinly sliced
• 1/4 cup fresh cilantro leaves

Recipe

• 1 mix all the dressing ingredients and refrigerate.
• 2 sprinkle sugar in bottom of non-stick skillet and then spread almonds over top. over medium-low heat, brown nuts after sugar begins to melt. be very careful to stir often and not to burn your almonds. cool on waxed paper and separate while cooling.
• 3 in large bowl, mix all the salad ingredients.
• 4 sprinkle almonds on salad and toss with dressing before serving.

Quinoa Tomato Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 cup quinoa
• 1/2 red onion
• 2 cups vegetable stock
• 4 large tomatoes
• 2 tablespoons red wine vinegar
• 4 tablespoons olive oil
• 1 dash salt
• black pepper, to taste

Recipe

• 1 cook the quinoa in the vegetable stock for 10-15 minutes or until quinoa is tender. i found that sometimes the quinoa absorbs all the liquid and sometimes not, seems to depend on the quinoa.
• 2 pour the cooked quinoa into a sieve and let cool to room temperature.
• 3 chop onion, sprinkle with salt and add red wine vinegar. let stand until quinoa has cooled to room temperature.
• 4 add olive oil to the onion and vinegar, then add quinoa.
• 5 chop tomatoes and add to the quinoa.
• 6 add pepper to taste, mix well and serve either at room temperature or chilled.

Pesto New Potato Salad (& Variations)

Strawberry-kiwifruit-spinach Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 pint fresh strawberries, cut in halves
• 2 kiwi fruits, peeled and sliced
• 1 medium bunch fresh spinach, washed and torn into pieces
• 1/3 cup vegetable oil
• 2 tablespoons strawberry jam
• 2 tablespoons strawberry vinegar

Recipe

• 1 combine all salad ingredients in a large bowl.
• 2 combine all dressing ingredients in a small bowl and mix.
• 3 pour dressing over salad just before serving.

Moroccan Broad (fava) Bean Salad

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 kg broad beans, in the pod
• 5 tablespoons olive oil
• 1/2 lemon juice
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• 2 teaspoons paprika
• 1 tablespoon coriander, finely chopped
• 1 preserved lemon, chopped
• 1/4 cup black olives

Recipe

• 1 bring a large pan of salted water to the boil.
• 2 meanwhile pod the beans, put beans into boiling water and boil for 2 mins.
• 3 drain and refresh under cold running water.
• 4 slip off and discard the outer skin of the bean.
• 5 put beans into heavy pan with the olive oil, lemon juice, garlic, cumin and paprika, cook gently over low heat for about 10 mins.
• 6 season to taste with salt and pepper and leave to cool in the pan.
• 7 tip beans into a serving bowl, scraping in all the juices from the pan, toss in the preserved lemon, coriander and olives.

Rice A Roni Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 (10 3/4 ounce) package chicken rice-a-roni
• 1 bunch green onion, chopped
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 cup chopped celery
• 1 cup chopped cooked chicken breast
• 1/2 cup mayonnaise
• 1 dash worcestershire sauce
• salt and pepper

Recipe

• 1 prepare rice a roni as directed on package and chill.
• 2 to the cooked rice a roni add the green onions, water chestnuts, celery, chicken, mayonnaise, worcestershire sauce and salt and pepper to taste.
• 3 mix well, chill and serve.

Slug Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 teaspoons butter
• 1/3 cup slivered almonds
• 2 tablespoons brown sugar
• 2 heads butter lettuce, washed and torn into bite-sized pieces
• 1/2 small red onion, thinly sliced
• 4 ounces blue cheese, crumbled
• 2 (11 ounce) cans mandarin oranges, drained
• champagne dressing

Recipe

• 1 to caramelize the almonds: melt the butter in a small skillet over medium heat. add the almonds and saute until golden, about 2 minutes.
• 2 add the brown sugar and stir to combine. spread the almonds on a baking sheet, separating them. set aside to cool. when completely cooled, the almonds will have a hard, candied coating.
• 3 to assemble the salad: in a large bowl, toss the lettuce with the red onion, blue cheese, mandarin oranges, and dressing to taste.
• 4 sprinkle the almonds over the salad and serve immediately.

Suzanne's Avocado And Grapefruit Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 ripe avocado
• 1 medium pink grapefruit
• 1 cup mixed salad green
• vinaigrette dressing, of your choice

Recipe

• 1 peel and pit the avocado.
• 2 slice lengthwise.
• 3 peel and section the grapefruit.
• 4 place the salad greens on 2 salad plates.
• 5 arrange grapefruit and avocado in an alternating band on top of the salad greens.
• 6 top with vinaigrette.

Onion And Orange Salad (with Evoo)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 4 oranges
• 1 red onion, cut in paper-thin slices
• 1 teaspoon oregano, fresh or 1/3 teaspoon oregano, dried
• 1 pinch salt
• fresh ground pepper, to taste
• 1/4 cup extra virgin olive oil

Recipe

• 1 peel the oranges removing all the membrane. cut crosswise into thin slices and discard any seeds.
• 2 arrange the orange slices on a large serving dish.
• 3 separate onion slices into rings and scatter over the oranges.
• 4 sprinkle on oregano, season with salt and pepper and then drizzle the oil over all.
• 5 refrigerate until ready to serve.

Rice And Chicken Wraps

Total Time: 24 mins Preparation Time: 2 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, cut into strips
• 2 cups water
• 1 (8 7/8 ounce) box uncle ben's fast cooking recipe long grain and wild rice blend
• 1/2 cup ranch salad dressing
• 1 cup shredded lettuce
• 80 inches flour tortillas (warmed on stove or stacked 8-12 at a time, covered with plastic wrap and microwaved on high 40 secon)

Recipe

• 1 spray large skillet with nonstick cooking spray.
• 2 add chicken, cook over medium-high heat 10-12 minutes till lightly browned on both sides add water, rice and contents of seasoning packet, bring to a boil.
• 3 cover and reduce heat, simmer 10 minutes until chicken is no longer pink in the center and water is absorbed.
• 4 stir in salad dressing.
• 5 spoon rice mixture evenly down the center of each tortilla; top with lettuce.
• 6 fold in both sides of tortilla; roll up tortilla tightly from the bottom, keeping filling firmly packed.
• 7 slice each wrap diagonally in half.

Sutton Place House Salad Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 8 ounces oil, your favourite
• 2 ounces red wine vinegar
• 1 teaspoon honey
• 1 dash worcestershire sauce
• 1 garlic clove, well crushed
• 1/2 teaspoon english mustard powder
• 1 egg
• salt and pepper

Recipe

• 1 in a bowl, blend mustard, egg, garlic and honey together.
• 2 add vinegar, and slowly add oil a little at a time while blending, this will make the dressing thicken.
• 3 when ingredients are blended well, season with salt and pepper.
• 4 pour into jar, cover and store in refrigerator.

Moroccan Beet Salad

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs beets
• 2 -3 teaspoons sugar (at home i make this with splenda)
• 1 large lemon, juice of
• 1 tablespoon olive oil
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/8 teaspoon sweet paprika (pimenton)
• 3 -4 tablespoons parsley
• 2 teaspoons water
• salt
• 1 tablespoon grand marnier (optional)

Recipe

• 1 trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. scrub the beets rather well taking care not to damage the skin.
• 2 place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. cook until the beets are cooked tender. this can vary from 30 to 60 minutes depending on the size of your beets.
• 3 when the beets are cooked, pour out the boiling water and run the beets under cool running water. reduce the temperature of the beets to a point where they can be handled. the skins should be fairly loose.
• 4 peel and trim the beets. dice into bite sized cubes about 1/2 - 3/4 inches.
• 5 mix together all remaining ingredients and pour over the slightly warm beets. toss and place in the fridge for a minimum of 1 hour.

Rustic Spinach Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 8 cups baby spinach leaves
• 2 small apples, thinly sliced, cut in half
• 2 cups cooked chicken breasts, shredded (or chopped)
• 1/2 cup reduced-fat mozzarella cheese, kraft 2% milk shredded reduced fat mozzarella cheese
• 1/4 cup mixed nuts, planters lightly salted nutrition heart healthy mix
• 1/2 cup reduced-fat italian salad dressing, kraft light house italian reduced fat dressing

Recipe

• 1 toss all ingredients in bowl just before serving.

Susie Slaw

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 head iceberg lettuce, chopped
• 1/2 head cauliflower, finely chopped
• 1/2 head broccoli, finely chopped
• 1 bunch green onion, chopped
• 1 cup cooked bacon, crumbled
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup sugar
• 1/4 cup parmesan cheese, grated (the kind in the can works best for this)

Recipe

• 1 place salad ingredients in a large bowl.
• 2 mix dressing ingredients in a small bowl.
• 3 right before serving, add dressing to salad, and mix very well.

Pesto Flavour Frittata

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 10 eggs
• 1 cup ricotta cheese
• 1 large onion, finely sliced
• 2 garlic cloves, finely chopped
• 1/3 cup pine nuts
• 2 tablespoons olive oil
• 1 cup fresh basil, roughly minced
• 1 cup parmigiano-reggiano cheese, grated
• salt and pepper

Recipe

• 1 preheat oven to 425°f.
• 2 in a bowl, mix eggs and ricotta with a whisk until homogeneous. add salt and pepper and set aside.
• 3 in a non sticky skillet ovenproof, soften the onion, garlic and pine nuts in the oil about 4 minutes. pour the mixture of eggs in the skillet and stir delicately with a spatula for 30 seconds. sprinkle with basil and cheese (parmigiano). cook in the oven for 7 to 10 minutes or until the eggs begin to rise. end the cooking under the broiler until the frittata is golden. serve with a green salad.

Moroccan Baked Eggplant (aubergine) Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 eggplants
• 2 teaspoons minced garlic
• 1/2 teaspoon ground cumin
• 1 lemon, juice of
• 2 large ripe tomatoes, chopped
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• salt

Recipe

• 1 roast eggplants in a 400' oven until skin puffs up.
• 2 let cool, and then peel away the skin, and cut the flesh intp 1/2 inch dice.
• 3 put all the ingredients except the lemon juice, and salt into a large skillet, and cook over medium heat.
• 4 stir often until eggplant is soft, and cooked through.
• 5 most of the liquid sould have evaporated.
• 6 cool to room temperature, and season with salt, and lemon juice.

Moroccan Carrot And Date Salad

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1/2 cup pitted dates, chopped
• 2 tablespoons lemon juice, freshly squeezed
• 4 tablespoons orange juice, freshly squeezed
• 1 lb carrot, peeled and grated
• 1 garlic clove, finely chopped
• 1/4 teaspoon cinnamon, ground
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon coriander, ground
• 1/4 teaspoon sweet paprika, ground
• 1/2 teaspoon sea salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons mint, chopped
• 1 tablespoon flat leaf parsley, chopped

Recipe

• 1 put dates in a small bowl. pour lemon and orange juice over dates and leave to soak for 15 minutes.
• 2 drain dates, reserving juice mixture. combine dates with carrots in a mixing bowl.
• 3 stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. gradually drizzle olive oil into juice-spice mixture, whisking constantly. pour dressing over carrots and dates and stir well to coat. stir in mint and parsley.
• 4 allow to sit an hour at room temperature before serving.

Onion And Orange Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 red onion
• 2 large oranges, peeled
• 1/4 teaspoon salt
• 1/8 teaspoon oregano
• 1/4 cup vegetable oil
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• 2 tablespoons black olives, sliced
• black pepper
• lettuce leaf

Recipe

• 1 cut onion into 8 thin slices.
• 2 cut oranges into 6 slices each.
• 3 marinate for 15 minutes in mixture of salt, oregano, oil, orange juice, and lemon juice.
• 4 arrange in a row on crisp lettuce, alternating 3 orange slices and 2 onion slices per serving.
• 5 top with olives and spoon over remaining marinade.
• 6 add generous serving of fresh ground pepper.