https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/
Showing posts with label Salads fresh. Show all posts
Showing posts with label Salads fresh. Show all posts
Ginger and Honey Fruit Salad
1 c. orange juice
3 T. honey
1 inch sliced, fresh ginger
Add to a sauce pan and simmer over med heat until syrupy, abt 9 min.
Let cool and discard ginger. You have the flavor. Toss the sauce with 8 oranges (cut into rounds or squares. Add 1 c red and green apples. Beautiful
Lemon Ceasar Salad -- Elisa
1 cup olive oil
2 cloves garlic, minced
2 lemons, medium to large JUICE
1/2 t. salt
Fresh ground pepper to taste
1/2 c. Kraft Parmesan Cheese
Blend it together and serve over
Romaine Lettuce
Bacon bits
Fresh Parmesan Cheese
Croutons
Fresh Tomatoes
Chicken (onion powder, salt and pepper and browned in olive oil and baked in the oven at 350 degrees)
2 cloves garlic, minced
2 lemons, medium to large JUICE
1/2 t. salt
Fresh ground pepper to taste
1/2 c. Kraft Parmesan Cheese
Blend it together and serve over
Romaine Lettuce
Bacon bits
Fresh Parmesan Cheese
Croutons
Fresh Tomatoes
Chicken (onion powder, salt and pepper and browned in olive oil and baked in the oven at 350 degrees)
Ambrosia Salad (Easter dinner in Nauvoo)
1 20 oz. can pinepaple chunks, drained
1 11 oz. can mandarin oranges, drained
1/2 c. maraschino cherries, drained and rinsed
1 c. green seedless grapes, sliced in half
1 smal red apple, cut in chunks
1 c. miniature marshmallows
1 c. sweetened flakes coconut
1/4 c. vanilla yogurt
1 8 oz. container of cool whip (whipped topping)
Instructions
1. In a large bow, combine pineapple, mandarin oranges, cherries, grapes, apples, ,marshmallows and coconut. Add yogurt and whipped topping to bowl. Using a spatula fold mixture together until combined>
2. Cover and chill in refrigerator 2 to 4 hours before serving.
Notes
Yields approximately 6 servings
Stays fresh covered in refrigerator up to 2 days
1 11 oz. can mandarin oranges, drained
1/2 c. maraschino cherries, drained and rinsed
1 c. green seedless grapes, sliced in half
1 smal red apple, cut in chunks
1 c. miniature marshmallows
1 c. sweetened flakes coconut
1/4 c. vanilla yogurt
1 8 oz. container of cool whip (whipped topping)
Instructions
1. In a large bow, combine pineapple, mandarin oranges, cherries, grapes, apples, ,marshmallows and coconut. Add yogurt and whipped topping to bowl. Using a spatula fold mixture together until combined>
2. Cover and chill in refrigerator 2 to 4 hours before serving.
Notes
Yields approximately 6 servings
Stays fresh covered in refrigerator up to 2 days
Green Salad Lillie Woodros
Ingredients:
Lettuce, Green/Yellow Peppers, Onions, Frozen Green Peas, Chopped Celery
Shred 1 head lettuce in 9 x 13 dish. Add Chopped peppers, Chopped Onions, Chopped Celery, Frozen Baby Green Peas
Mix Dressing: 1 cup mayo, 2 T. sugar, 1/4 c. grated Parmesan Cheese, 1/4 c. vegetable oil. Spread over veggies
Top with grahted sharp cheddar cheese and crumbled bacon.
Cover and refrigerate. (Overnight is best)
Lettuce, Green/Yellow Peppers, Onions, Frozen Green Peas, Chopped Celery
Shred 1 head lettuce in 9 x 13 dish. Add Chopped peppers, Chopped Onions, Chopped Celery, Frozen Baby Green Peas
Mix Dressing: 1 cup mayo, 2 T. sugar, 1/4 c. grated Parmesan Cheese, 1/4 c. vegetable oil. Spread over veggies
Top with grahted sharp cheddar cheese and crumbled bacon.
Cover and refrigerate. (Overnight is best)
Quinoa Salad (like Flat Iron Grill's)
Arugula
Goat Cheese
Quinoa
Dried Currants
Minced onion, cucumber, and pepper
Dressing
3-4 T. Champagne vinegar (could use Trader's Joe's)
2 T. toasted walnuts (ground)
1/2 c. olive oil
Stone ground mustard
shallots
1 T. or more lemon juice
salt and pepper
Goat Cheese
Quinoa
Dried Currants
Minced onion, cucumber, and pepper
Dressing
3-4 T. Champagne vinegar (could use Trader's Joe's)
2 T. toasted walnuts (ground)
1/2 c. olive oil
Stone ground mustard
shallots
1 T. or more lemon juice
salt and pepper
Quinoa Vegetable Salad
1 cup Quinoa (rinsed well),
1 can chicken broth (14 oz),
1 T. olive oil.
Cook rinsed Quinoa and chicken broth until it comes to a boil. Reduce heat and cover. Simmer 20-25 minutes. Place cooked quinoa in a bowl and toss with 1 T. olive oil and then cool it well.
Dice vegetables of your choice and add to cooled quinoa.
Examples:
1/2 red, yellow, or green pepper,
3 T. red onion,
cherry tomatoes,
cucumber slices,
avocado, if desired,
carrots, sliced thin.
Add feta cheese (or cheese of your choice)and salt and pepper to taste. Enjoy
Corn/Black Bean Salad
2 (15 oz.) cans black beans, drained and rinsed well
1 1/2 cups of frozen corn or 1 (15 oz.) can of corn
1 small red onion (diced)
1 can diced tomatoes (15 oz.) drained or 2 fresh tomatoes, diced
1 red pepper, diced
1 stick of celery, diced
1 avocado, sliced
Combine all ingredients and mix well. Dress immediately with lemon or lime dressing:
1/3 cup lemon or lime juice
1/3 c. oil
2 small cloves garlic, diced
1/2 t. salt or to taste
pepper to taste
Thoroughly mix in blender or food processor and pour onto salad. You can eat it right away or let the flavors mingle awhile.
1 1/2 cups of frozen corn or 1 (15 oz.) can of corn
1 small red onion (diced)
1 can diced tomatoes (15 oz.) drained or 2 fresh tomatoes, diced
1 red pepper, diced
1 stick of celery, diced
1 avocado, sliced
Combine all ingredients and mix well. Dress immediately with lemon or lime dressing:
1/3 cup lemon or lime juice
1/3 c. oil
2 small cloves garlic, diced
1/2 t. salt or to taste
pepper to taste
Thoroughly mix in blender or food processor and pour onto salad. You can eat it right away or let the flavors mingle awhile.
Creamy Sweet Coleslaw
1 medium cabbage, shredded*
1 1/2 c. mayonnaise
3/4 c. sweet pickles (chopped)
1/3 c. sugar
1/3 c. prepared mustard
1 T. celery seeds
2 T. cider vinegar
1-1/2 t. salt
1/8 t. pepper
Stir together all ingredients in a large bowl. Cover and chill 1 hour.
*8 cups coleslaw mix, found in the produce section of the supermarket, may be substituted.
1 1/2 c. mayonnaise
3/4 c. sweet pickles (chopped)
1/3 c. sugar
1/3 c. prepared mustard
1 T. celery seeds
2 T. cider vinegar
1-1/2 t. salt
1/8 t. pepper
Stir together all ingredients in a large bowl. Cover and chill 1 hour.
*8 cups coleslaw mix, found in the produce section of the supermarket, may be substituted.
Strawberry Spinach Salad
10-12 oz. Spinach
1 lb of Strawberies
1/4 C. Dried Craisins or Cherries
3 Clementines, peeled and sectioned or 1 can 11 oz. Mandarin Oranges, drained
Sliced almonds
2 Green Onions, thinly sliced
Pistachios (optional, but yummy)
Combine all ingredients and serve immediately. A Poppy Seed Dressing is very combatible. It can be purchased or make your own.
Homemade Poppy Seed Dressing
Blend:
3/4 c. mayo
3 T. red wine vinegar
1/4 c. sugar
1/3 c. whole milk
3 T. poppy seeds
1 lb of Strawberies
1/4 C. Dried Craisins or Cherries
3 Clementines, peeled and sectioned or 1 can 11 oz. Mandarin Oranges, drained
Sliced almonds
2 Green Onions, thinly sliced
Pistachios (optional, but yummy)
Combine all ingredients and serve immediately. A Poppy Seed Dressing is very combatible. It can be purchased or make your own.
Homemade Poppy Seed Dressing
Blend:
3/4 c. mayo
3 T. red wine vinegar
1/4 c. sugar
1/3 c. whole milk
3 T. poppy seeds
Glazed Oranges & Strawberries
Ingredients
4 navel oranges4 cups hulled strawberries, sliced
One-quarter cup balsamic vinegar
One-quarter cup packed light brown sugar
1 tablespoon juniper berries, crushed (optional)
One-quarter teaspoon nutmeg, preferably freshly grated
Pomegranate seeds (optional)
Preparation
Peel oranges and cut crosswise into one-quarter inch thick slices. Arrange on four serving plates. Arrange strawberries over the orange slices. In a small saucepan, combine vinegar, brown sugar, and, if desired, juniper berries. Bring to a boil over medium heat, stirring occasionally. Strain out juniper berries if using. Drizzle mixture over fruit; top with nutmeg. Garnish with pomegranate seeds, if desired.Celery CitrusSalad with Balsamic and Cheese
5 tangerines or 3 or 4 oranges
1 oz. (abt 1/4 cup) feta cheese crumbles
2 T. balsamic vinegar
4 c. (abt. 1/4 pound) mixed salad greens
1 c. roughly chopped celery leaves
3 c. sliced celery
Squeeze juice from one tangerine into a large bowl. Add feta cheese and viengar and mix with a fork, mashing the cheese to make a dressing. Peel remaining tangerines or the citrus you are using and separate into segments. Transfer to bowl with dressing. Add salad greens, celery leaves and celery and toss well. (from Whole Foods)
1 oz. (abt 1/4 cup) feta cheese crumbles
2 T. balsamic vinegar
4 c. (abt. 1/4 pound) mixed salad greens
1 c. roughly chopped celery leaves
3 c. sliced celery
Squeeze juice from one tangerine into a large bowl. Add feta cheese and viengar and mix with a fork, mashing the cheese to make a dressing. Peel remaining tangerines or the citrus you are using and separate into segments. Transfer to bowl with dressing. Add salad greens, celery leaves and celery and toss well. (from Whole Foods)
Oriental Chicken Salad
Menu Description: “Crisp oriental greens topped with chunks of crunchy chicken fingers, toasted almonds and crispy rice noodles tossed in a light oriental dressing”
Oriental Dressing:
3 T. honey
1 ½ T. white vinegar
4 T. mayonnaise
1 T. grey poupon Dijon mustard
1/8 t. Sesame Oil
Salad:
1 breaded, cooked, boneless, skinless chicken breast half (could use Tyson’s frozen chicken tender breasts)—I just do the chicken breasts with lemon or lime juice--
3 c. chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
½ carrot julienne or shredded
1 green onion, sliced
1 T. sliced almonds-toasted
1/3 cup chow mien rice noodles
Prepare the salad by tossing the romaine with the red cabbage, napa cabbage, and carrot. Sprinkle the green onion on top of the lettuce mixture. Sprinkle almonds over the salad, then the chow mien noodles. Cut the chicken into bite-size chunks. Place the chicken on the salad forming a pile in the middle. Serve with the salad dressing on the salad or on the side.
Oriental Dressing:
3 T. honey
1 ½ T. white vinegar
4 T. mayonnaise
1 T. grey poupon Dijon mustard
1/8 t. Sesame Oil
Salad:
1 breaded, cooked, boneless, skinless chicken breast half (could use Tyson’s frozen chicken tender breasts)—I just do the chicken breasts with lemon or lime juice--
3 c. chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
½ carrot julienne or shredded
1 green onion, sliced
1 T. sliced almonds-toasted
1/3 cup chow mien rice noodles
Prepare the salad by tossing the romaine with the red cabbage, napa cabbage, and carrot. Sprinkle the green onion on top of the lettuce mixture. Sprinkle almonds over the salad, then the chow mien noodles. Cut the chicken into bite-size chunks. Place the chicken on the salad forming a pile in the middle. Serve with the salad dressing on the salad or on the side.
FRESH recipe but uses two cruciferous vegetables
Broccoli Cauliflower Salad
12 slices bacon or (1/4 c. bacon bits)
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing (light miracle whip)
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
12 slices bacon or (1/4 c. bacon bits)
1 head fresh broccoli, diced
1 head cauliflower, chopped
1/2 red onion, diced
3/4 cup sunflower seeds
1 cup creamy salad dressing (light miracle whip)
1 1/2 tablespoons white wine vinegar
1/4 cup white sugar
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
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