Cucumber and Tomato Salad
Ingredients:
2 small cucumbers, thinly sliced
4 small tomatoes, thinly sliced
1 small red onion, thinly sliced
1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing
Preparation:
PLACE cucumber, tomato and onion on serving plate.
DRIZZLE with dressing.
Layered Yogurt Fruit Salad
1 container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted
1. Mix yogurt and orange juice; set aside. 2. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
Cottage Fruit Salad
2 cups fat-free cottage cheese
2/3 cup Yoplait® 99% Fat Free creamy strawberry banana yogurt (from 2-lb container)
1/4 cup chopped pecans, toasted if desired
Lettuce leaves 6 cups cut-up
fresh fruit (peaches, nectarines, pears, bananas, pineapple, raspberries, strawberries and/or blueberries)
1. In medium bowl, stir together cottage cheese and yogurt. Stir in pecans. 2. To assemble, line 6 individual plates with lettuce. Arrange 1 cup of the fruit onto each lettuce-lined plate. Spoon 1/2 cup cottage cheese mixture over fruit on each plate. Serve immediately.
Cauliflower Dip
1 8 oz. cream cheese , softened
12 ozs. cottage cheese
1/2 cup bell pepper , diced small
1/2 small onion , diced small
1 Tb. Worcestershire sauce
3 Tbs. mayonnaise
Salt and pepper to taste
Mix cream cheese and cottage cheese . Add bell pepper , onion , Worcestershire sauce and mayonnaise . Add salt and pepper , blending well . Refrigerate overnight to allow flavors to mature . Do not use a blender
Tomato Salad
Ingredients:
¼ cup light olive oil
3 tablespoons white wine vinegar
1 tablespoon chopped fresh parsley
½ teaspoon dried basil leaves, crushed
¼ teaspoon each salt and freshly ground black pepper
4 large tomatoes, cut into 4 thick slices each 4 cups shredded iceberg lettuce 1 ounce crumbled blue cheese
Procedure:
Combine oil, wine vinegar, parsley, basil, salt and pepper; mix well. Place V2 cup lettuce on each of 8 individual plates; top each with 2 tomato slices. Top tomato slices with an equal amount of cheese and 1 tablespoon vinaigrette. 8 servings.
Steamed Veggies
Ingredients:
12 ounces baby carrots, peeled
4 medium new potatoes, quartered
6 Brussels sprouts, halved
2 tablespoons butter or margarine, melted 1 tablespoon fresh lemon juice
½ teaspoon salt
1/8 teaspoon pepper
Procedure:
Place baby carrots and potatoes in steamer. Cover; steam 6 minutes. Add Brussels sprouts; cover and continue steaming 5 to 7 minutes or until vegetables are tender. Combine butter, lemon juice, salt and pepper. Toss with steamed vegetables. 8 servings
Watermelon Salad
INGREDIENTS
3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1 cup chopped fresh mint
2 tablespoons olive oil
DIRECTIONS
Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes. In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!
Fresh Salsa
1 lb. firm ripe tomatoes, chopped
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 medium jalapeño pepper, chopped
1/4 cup KRAFT Italian Dressing
1/4 tsp. salt
COMBINE tomatoes, onion, cilantro and jalapeno pepper in medium bowl.
ADD dressing and salt; toss lightly.
SERVE immediately or cover and refrigerate until ready to serve.
Mandarin Orange Salad
Sugared Almonds
1/4 cup sliced almonds
4 teaspoons sugar
Sweet-Sour Dressing
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons white or cider vinegar
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
Dash pepper
Dash red pepper sauce Salad
1/2 small head lettuce, torn into bite-size pieces (3 cups) 1/2 bunch romaine lettuce, torn into bite-size pieces (3 cups)
2 medium celery stalks, chopped (1 cup)
2 medium green onions, thinly sliced (2 tablespoons) 1
can (11 oz) mandarin orange segments, drained
1. In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart. 2. In tightly covered container, shake all dressing ingredients. Refrigerate until serving time. 3. In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.
Cucumber-Melon Salad
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 cups 3/4-inch pieces melon, (honeydew, cantaloupe, watermelon)
Assorted salad greens
2 small cucumbers, thinly sliced
1. Shake oil, lemon juice, sugar, salt and pepper in tightly covered container; toss with melon and cucumbers. 2. Cover and refrigerate at least 1 hour but no longer than 8 hours. Drain salad. Serve on salad greens.
Watercress and Radish Salad
8 ounces watercress
3 tablespoons olive or vegetable oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly ground pepper
12 radishes, sliced 1.
Remove tough stems from watercress; break leaves into bite-size pieces. 2. Mix oil, vinegar and salt and peper. 3. Mix and serve.
Nappa Salad
Ingredients:
1 large nappa cabbage (sliced, then chopped)
2 bunches scallions, chopped
1 stick butter
2 pkgs. Top Ramen noodles broken(dry)
1/2 - 1 cup slivered almonds
3 tbsp. sesame seeds
Chinese Cabbage Dressing:
1 cup sugar
1 cup oil
1/2 cup apple cider vinegar
1 tbsp. soy sauce
Method For Salad-
1. Chop cabbage and scallions. 2. In frying pan, melt butter. Add almonds and sesame seeds. Toast till brown. Let cool. 3. Mix with cabbage and onions. 4. Add broken noodles (can be done, carefully, in package). 5. Toss.
For Dressing-
1. Stir all dressing ingredients until thoroughly mixed. 2. For best results, add to salad mixture, 1-2 hours before serving.
Chicken Tortilla Salad
Ingredients:
3 6 inch corn or flour tortillas
3 small heads romaine lettuce, rinsed, dried, and torn into bite size pieces (about 8 cups)
2 cups shredded cooked chicken breast
1 small tomato, seeded and diced (about 3/4 cup)
Dressing:
1 tbsp olive oil
2 tbsp orange juice
2 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1 clove garlic, minced
1/2 tsp dried oregano
1/8 tsp hot pepper sauce
Method Preheat oven to 450 F. Using a small, sharp knife or scissors, cut tortillas into 3/4 inch strips. Place strips in a single layer on a baking sheet. Bake until crisp, about 3 minutes. Place baking sheet on a wire rack and cool completely. While tortilla strips are cooling, prepare dressing. In a small bowl, whisk together dressing ingredients. Mix well. Place lettuce in a large bowl. Pour two thirds of dressing over lettuce. toss to coat. In a medium bowl, combine chicken with remaining dressing. Mix well. Divide lettuce evenly among serving plates, place chicken over lettuce. Top salad with tomato and tortilla strips. Serve immediately.
Crab Salad Delite
12 oz. Spaghetti 1/2- to 3/4-lb.
Crab Meat
1/2 cup chopped Onion
1/2 cup Chopped Cauliflower
1/2 cup Chopped Broccoli
1/2 cup Frozen Peas
4 oz. shredded colby-jack cheese
1/4 cup Italian Dressing
1/4 cup Ranch Dressing
1/2 cup Miracle Whip or mayonnaise
Salt & Pepper
Method Cook Spaghetti according to package directions. Drain in colander and rinse with cold water. Add remaining ingredients, tossing to coat. Cover & chill at least 3 hours.
Pita Bread Salad
1 whole pita, cut in half
handful of your favorite lettuce
1/4 c red cabbage, sliced into strips
1 grated carrot
dash of black pepper
2 t Italian dressing
1/4 cucumber, thinly sliced
2 slices of tomato, sliced in halves
1/2 avocado, sliced or mashed
handful of sprouts
Method
Slightly warm the pita halves in the microwave or oven for easier handling. In a small bowl, toss together the lettuce, red cabbage, carrot, black pepper and fat-free Italian dressing. Layer the ingredients inside each pita half in the following order: lettuce mix, cottage cheese, cucumber, tomato, avocado, sprouts.