Archive for the ‘Salad’ Category

Quinoa, Black Bean and Corn Salad

November 25, 2013

Submitted by Marcia
from “The Health Lunchtime Challenge Cookbook”

Ingredients
1 (15-ounce) cans organic black beans, drained and rinsed
4 cups fresh corn
1 pint cherry tomatoes, quartered
2 cups cooked quinoa
1 medium red onions, chopped
1/2 bunch fresh cilantro or flat-leaf parsley
2 avocados, pitted, peeled and cut into cubes
1 Tablespoon extra virgin olive oil
1 lemon, halved
sea salt

Directions

In a large bowl, combine black beans, corn, tomatoes, quinoa, cilantro or parsley, red onion, avocados and olive oil.  Squeeze lemon halves and add juice to the bowl. Toss to combine, then season to taste with salt.

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Lawn Mower Salad – Broccoli Slaw

December 26, 2012

lawnmower_salad

Submitted by Sheila

Ingredgients

1   3 oz package chicken flavored ramen noodles, uncooked
5  Tbsp sugar  (I use a little less, maybe 4 Tbsp)
¼  cup vegetable oil
2   Tbsp apple cider vinegar
1   12 oz package refrigerated broccoli slaw
3   green onions thinly sliced
1/2   cup chopped cashews
1     Tbsp sunflower seeds

Directions
Combine 1 seasoning packet from ramen noodles, sugar, oil, vinegar and 2 Tbsp water in a large bowl;  stir until sugar dissolves.  Add slaw and green onions.  Crumble ramen noodles and add to slaw mixture;  toss to coat.  Cover and refrigerate at least 6 hours or overnight.  Stir in cashews and sunflower seeds just before serving.

I tripled the recipe for our BUNCO dinner.  Some suggestions to add;  mandarin orange slices and/or chicken.

Enjoy!

Vegetable Salsa

April 17, 2012

A fabulous meal, Sheila!

 

Submitted by Sheila

Serves 30-40 as appetizer or salad

Salsa/Salad Ingredients:
1 can Black Eyed Peas (rinsed and drained)
1 can Pinto Beans (rinsed and drained)
1 can Black Beans (rinsed and drained)
1 can Yellow and White Corn (drained)
1 small jar chopped pimentos
1 medium red onion, diced
1-2 bunches green onions, chopped (I used 2)
1 cup celery, chopped (I used an entire pepper)
2 anaheim peppers
2-3 Jalapeno peppers, chopped (I would use 3)

Put all the above in a bowl.

Bring the following ingredients to a boil and add to the bowl. Mix well.

Dressing:
1/2 tsp pepper
1 Tbsp water
3/4 C cider vinegar
1/2 C Canola oil
1 C sugar (can substitute Splenda or Splenda Blend)

After boiling the mixture, cool slightly before pouring over the veggies.

Refrigerate overnight and DRAIN WELL before serving.

Before serving:
Add (2) chopped and seeded Roma tomatoes and Cilantro

Keeps in refrigerator up to 10-14 days. Drain as needed.

Picnic Potato Salad

April 8, 2012

Submitted by Sandy

Ingredients
4 pounds boiling potatoes, peeled
1/2 cup white wine vinegar
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup thinly sliced purple onions
1 cup celery strips (1 inch by 1/4 inch)
3 medium cucumbers seeded and sliced
2 cups good mayo
5 tablespoons Dijon mustard
1 cup chopped celery
hard boiled eggs

Directions
Boil potatoes in salt water until tender but firm. Drain. Place in bowl.  Roughly slice them.  Sprinkle hot potatoes with vinegar, oil, salt and pepper.  When cooled, add vegetables, mayo and mustard. Refrigerate over night. Garnish with eggs.

Bean Salad

April 8, 2010

Submitted by Marcia

Ingredients:
1  28oz can Bush’s Vegetarian or Honey Baked Beans (drain juice, but don’t rinse)
1/4 cup purple onion, chopped
1/4 cup sweet pickle, chopped
2 to 3 hard boiled eggs, sliced
1/4 cup black olives, sliced
1/2 cup celery, sliced
1/2 cup cheese, cubed (I used Havarti and sharp cheddar)
1/3 cup Mayo

Directions:
Combine ingredients and chill.

Measurements are approximate, as I don’t have a recipe. (Let me know how this works out!)

Makes approximately 10 servings.

Greek Pasta Salad

April 8, 2010

Submitted by Marcia

Ingredients:
12 oz dried mostacciolio or penne pasta (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halved
1/2 cup olive oil
1/2 cup lemon juice
2 Tbsp snipped fresh basil or 2 tsp dried basil, crushed
2 Tbsp snipped fresh oregano or 2 tsp dried oregano, crushed
1 Tbsp anchovy paste (optional)
4 to 6 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
1 cup crumbled feta cheese (4 oz)
Fresh oregano leaves
1 jar marinated artichoke hearts (save juice)

Directions:

  1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
  2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
  3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons organ, anchovy paste (if using), garlic, salt, and pepper. Add a small amount (1 or 2 tsp) of reserved marinade from artichoke jar. Cover and shake well. Drizzle over past mixture; toss to coat.
  4. Cover and chill in refrigerator for at least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.
  5. Makes 12 to 16 side-dish servings.

Avocado-Chicken Salad

March 9, 2010

Submitted by Marcia

Ingredients:

8 cups loosely packed torn leaf lettuce
2 small ripe avocados, cut in small pieces
2 cup cooked chicken, cut in small pieces
1/2 cup lightly toasted slivered almonds
2 tablespoon sliced green onions

Directions:

Mix all ingredients, adding lemon dressing right before serving, or pass around.

Lemon Dressing
4 teaspoon grated lemon peel
1 teaspoon salt
14 cup lemon juice (fresh)
1 teaspoon pepper
1 teaspoon dry mustard
1/4 teaspoon sugar
1/2 cup canola oil

Directions:

Stir together first 6 ingredients, then beat in oil until well-blended.
Makes 3/4 cup

Pat’s Famous Salad Dressing

February 22, 2010

Contributed by Pat
Tucson BuncoBabe  Alunni

one part canola oil
1/4 part low sodium soy sauce
1/4 part rice vinegar (not seasoned rice vinegar)
1 heaping tablespoon country dijon mustard
2 cloves garlic, put through the garlic press
lemon pepper, basil, and oregano in whatever amounts you want

Cornucopia Salad

January 19, 2010

From Marcy
Submitted by Lori
Photo courtesy of
Regina

Cornucopia Salad

Ingredients:

Salad
½ head green romaine
½ head green leaf      (I use all romaine)
1 cup celery, chopped
4 green onions
1 11-ounce can mandarin oranges
1 avocado
1 apple
¼ cup currants or golden raisins
Crumbled blue cheese  (I use Feta)
3 cups chicken breasts (optional)

Candied Almonds
½ cup almonds
3 Tablespoons sugar
Place in pan and stir until sugar melts and almonds brown.

Dressing
1 tsp salt
1 tsp pepper
½ cup oil
2 Tablespoons parsley
4 Tablespoons sugar
4 Tablespoons white wine vinegar (I use white balsamic vinegar from Trader Joe’s)

Napa Cabbage Salad

January 14, 2010

Submitted by Marcia

Ingredients:

1/2 to 1 head shredded Napa cabbage
3 or 4 minced green onions
2 T toasted sesame seeds
1/2 C toasted sliced almonds
1 pkg chicken Top Ramen noodles, crushed

Dressing
3 T red wine vnegar
2 T sugar
1 tsp  salt
1/2 tsp pepper
1/2 C oil
Top Ramen seasoning packet

Directions:

Combine ingredients in the order listed. Beat dressing ingredients with a whisk and refrigerate, putting it on the salad just before serving.