{soups-salads-and-salad-dressings} FRUIT SALAD WITH VANILLA BEAN SYRUP

 

FRUIT SALAD WITH VANILLA BEAN SYRUP 

 

1 vanilla bean or 2 tsp. vanilla extract

6 tbsp. sugar

1/2 c. fresh orange juice

1 tsp. grated orange peel

8 c. assorted fresh fruit

 

Split vanilla bean lengthwise, scrap seeds into small saucepan. Add bean halves, sugar, orange juice and orange peel. Over medium heat, stir until sugar

is dissolved. Cook for 5 to 7 minutes until becomes light syrup. Pour syrup into large serving container, if using vanilla extract instead of bean, stir

into syrup at this point. Cover and refrigerate for 30 minutes. Then pour syrup over fresh fruit. Makes 6 servings.  Enjoy.  Marilyn.

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{soups-salads-and-salad-dressings} OT: Need some new sweet treats?

 

Come join one of the best dessert/sweet treats groups on Yahoo! I am
personally inviting each and every one of you. It is a high volume
group so please set your email accordingly.

http://groups.yahoo.com/group/tamaras_sweet_treats/

Thanks,

Tamara

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{soups-salads-and-salad-dressings} "Put Down Your Fork!" Tuna and Bean Salad

 

* Exported from MasterCook *

"Put Down Your Fork!" Tuna and Bean Salad

Recipe By :By: Debby H ~ Photo By: Zipadedoda
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons light olive oil or canola oil
2 tablespoons red wine vinegar
1 clove minced garlic
1/2 teaspoon salt
2 tablespoons fresh basil, minced
1/4 teaspoon black pepper
1 (20 oz) can white kidney beans or great northern beans
1 (13 oz) can albacore tuna in water drained and flaked
2 sliced scallions
1/4 cup chopped red, yellow or orange sweet bell pepper
6 leaves bibb lettuce (optional)

In salad bowl, combine oil, vinegar, garlic, salt, basil and black pepper.

Add beans, tuna, scallions and sweet pepper and toss.

Chill several hours for flavors to blend.

To make a beautiful presentation, serve on a leaf of Bibb lettuce.

Calories: 224; Fat: 9.3g; Cholesterol: 27mg; Sodium: 717mg; Potassium:
410mg; Carbohydrate: 14.7g; Fiber: 4.4g; Sugars: 2.1g; Protein: 20.4g.

Source:
"Recipezaar"
S(Internet Address):
""

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2 Calories; trace Fat (1.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 178mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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{soups-salads-and-salad-dressings} "it's All Greek to Me" Tomato Salad

 

* Exported from MasterCook *

"it's All Greek to Me" Tomato Salad

Recipe By :Cook's Country Magazine
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Salt and pepper
1 pound tomatoes -- cored and cut into 1 inch chunks (or 1
1 pound cherry
or grape tomatoes -- cut in half)
1/2 seedless cucumber -- halved lengthwise and cut
crosswise into 1/4-inch slices
1/2 green bell pepper -- seeded and cut into thin strips
3/4 cup pitted kalamata olives -- chopped
1 1/2 cups crumbled feta cheese

Whisk oil, vinegar, lemon juice, oregano, and salt and pepper to taste in
small bowl. Place tomatoes, cucumber, pepper, and olives in large bowl.
Add vinaigrette and toss until evenly coated. Gently toss in cheese and
adjust seasonings. Serve.

Source:
"Annie [janlee@...], Recipe Collectors2"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1152 Calories; 78g Fat (58.5% calories from fat); 40g Protein; 85g Carbohydrate; 13g Dietary Fiber; 200mg Cholesterol; 2555mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 4 1/2 Vegetable; 4 1/2 Fruit; 12 Fat; 0 Other Carbohydrates.

NOTES : If you prefer, use the sweeter-tasting red bell pepper instead of
the more traditional green pepper in this salad.

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{soups-salads-and-salad-dressings} Southwestern Chicken Salad

 

Southwestern Chicken Salad

Ingredients:

Salad:

1 cup each cooked corn kernels, diced tomatoes
1 cup green peas, frozen, thawed
1/2 cup each sliced red, green pepper
1/3 cup canned black beans, drained
2 cups cooked, cubed chicken breast

Dressing:

1 tbsp. olive oil, chopped cilantro
1/4 cup lime juice
2 tsp. each cumin, chili powder
1 tsp. oregano

Direction:

Salad : Combine all salad ingredients.
Dressing : In a blender or food processor, blend all dressing ingredients.
Toss dressing with salad and serve.

Nutritional Info Per Cup: Cal: 181, Fat: 6g, Chol: 42mg, Sod: 94mg,
Carb: 16g, Dietary Fiber: 4g, Sugars: 4g, Pro: 17g

Diabetic Exchanges: 2 Very Lean Meat, 1 Starch, 1/2 Monounsaturated Fat.

3 WW Points

Source : The Recipe Ross Diabetic Delite Mailer

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{soups-salads-and-salad-dressings} OT: An invite for those who love TV chefs

 

This group has been around for a few years, but I didn't know if
everyone of you knew that this group includes all of Food Network, the
Cooking Channel, Food Network in Canada or anywhere else for that
matter. Some chefs include but not limited to: Paula Deen, Mr. Food,
The Neelys, Mario Batali, Rachael Ray, Kelsey Nixon, Roger Mooking,
Bal Arneson, Ching-He Huang, and Emeril.

Please join me and send in your favorites or find new ones!

http://groups.yahoo.com/group/Fabulous_TVChefs/

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{soups-salads-and-salad-dressings} Salad-e Shirazi

 

Salad-e Shirazi

Tomato Cucumber Salad

Source : Saad Fayed, Your About.com Guide to Middle Eastern Cooking

Salad-e shirazi is a summertime favorite in Iran. Finely chopped
tomatoes and cucumbers mixed with spices and lime juice make salad-e
shirazi a hit.

Ingredients:

3 large, firm tomatoes
2 cucumbers
1 small onion, red or yellow
2 tablespoons lemon or lime juice, depending on taste
2 tablespoons olive oil
1 tablespoon fresh mint, finely chopped
1 teaspoon minced garlic
salt and pepper to taste

Preparation:

Finely chop tomatoes, cucumbers, and onions.
Toss with remaining ingredients and gently mix well.
Serve chilled.

Serves 4.

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{soups-salads-and-salad-dressings} Heirloom Tomato Salad Recipe

 

Heirloom Tomato Salad Recipe


This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jessie Apfel of Berkeley, California

This recipe is:

Contest Winning

Healthy

Quick



    6 Servings
    Prep: 20 min. + chilling


Ingredients

    2 cups torn fresh spinach
    2 cups sliced multicolored heirloom tomatoes
    1 cup red and yellow cherry tomatoes, halved
    1 cup sliced red onion

    DRESSING:
    3 tablespoons Crisco® Olive Oil
    2 tablespoons white balsamic vinegar
    1 garlic clove, minced
    1/2 teaspoon salt
    1/4 teaspoon each dried basil, oregano, thyme and sage
    1/4 teaspoon dried rosemary, crushed
    1/4 teaspoon pepper
    1/8 teaspoon dried parsley flakes


Directions

    In a large bowl, combine the spinach, tomatoes and onion. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 6 servings.



Nutrition Facts: 2/3 cup equals 79 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 165 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.




Heirloom Tomato Salad published in Light & Tasty August/September 2006, p43





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{soups-salads-and-salad-dressings} Cucumber Tomato Salad Recipe

 

Cucumber Tomato Salad Recipe



This recipe comes from my husband's great-grandmother. It's especially good with ripe tomatoes from the garden, but drained canned tomatoes may also be used.—Maxine Foreman, Columbus, Nebraska

This recipe is:

Quick



    6-8 Servings
    Prep: 25 min. + chilling


Ingredients

    2 medium tomatoes, chopped
    1 medium green pepper, chopped
    1 medium cucumber, peeled and thinly sliced
    1/2 cup chopped green onions
    3 tablespoons sugar
    1/2 cup water
    1/2 cup cider vinegar
    1/2 teaspoon salt
    1/4 teaspoon pepper


Directions

    In a serving bowl, combine the tomatoes, green pepper, cucumber and onions. Sprinkle with sugar; toss to coat. Let stand for 15 minutes. Stir in water, vinegar, salt and pepper. Cover and refrigerate for 2 hours. Stir; serve with a slotted spoon. Yield: 6-8 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 40 calories, trace fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.




Cucumber Tomato Salad published in The Best of Country Cooking Annual 2005, p67






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{soups-salads-and-salad-dressings} Herbed Tomato Salad Recipe

 

Herbed Tomato Salad Recipe



My children love to pick the garden-fresh tomatoes and herbs from our backyard garden for this salad. They are so proud of themselves when they put this tasty salad together and serve it to their family.—Judith McGhan, Perry Hall, Maryland

This recipe is:

Quick



    8 Servings
    Prep: 15 min. + marinating


Ingredients

    1/2 cup minced chives
    1/2 cup minced fresh parsley
    1/3 cup Crisco® Olive Oil
    1/4 cup white vinegar
    1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
    1/4 teaspoon salt, optional
    1/4 teaspoon pepper
    2-1/2 pounds fresh plum and/or cherry tomatoes


Directions

    In a large bowl, combine the first seven ingredients. Cut tomatoes in half or into wedges; add to dressing and toss. Cover and allow to marinate for several hours or refrigerate overnight. Toss lightly before serving. Yield: 8 servings.


Diabetic Exchanges: One 1/2-cup serving (prepared without salt) equals 2 fat, 11 vegetable; also, 112 caloires, 5 mg sodium, 0 cholesterol, 7 gm carbohydrate, 2 gm protein, 9 gm fat.




Herbed Tomato Salad published in Birds & Blooms August/September 1996, p55






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{soups-salads-and-salad-dressings} Cherry Tomato Salad Recipe

 

Cherry Tomato Salad Recipe


This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's become a summer favorite, especially at cookouts.

This recipe is:

Contest Winning

Quick



    6-8 Servings
    Prep: 15 min. + marinating


Ingredients

    1 quart cherry tomatoes, halved
    1/4 cup vegetable oil
    3 tablespoons white vinegar
    1/4 cup minced fresh parsley
    1 to 2 teaspoons minced fresh basil
    1 to 2 teaspoons minced fresh oregano
    1/2 teaspoon salt
    1/2 teaspoon sugar
    Lettuce leaves


Directions

    Place tomatoes in a shallow bowl, In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, basil, oregano, salt and sugar; shake well.
    Pour over tomatoes. Cover and refrigerate overnight. Serve on a bed of lettuce. Yield: 6-8 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 78 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 155 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.





Cherry Tomato Salad published in Country August/September 1994, p4






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{soups-salads-and-salad-dressings} Cucumber Tomato Salad Recipe

 

Cucumber Tomato Salad Recipe


My mother always made this salad, so I tried it on my future husband when we were courting. I discovered later that he didn't like vinegar in his foods, but he learned to enjoy this salad and called it piccalilli. -Jan Peterson Mesa, Arizona

This recipe is:

Quick



    8 Servings
    Prep: 20 min. + chilling


Ingredients

    2 medium tomatoes, sliced and quartered
    1 large cucumber, peeled and sliced
    4 green onions, chopped
    1 tablespoon sugar
    1 teaspoon salt
    1/4 teaspoon pepper
    1/3 cup cider vinegar
    1 cup water


Directions

    In a bowl, combine the tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon. Yield: 8 servings.


Nutrition Facts: 1 serving (1/2 cup) equals 23 calories, trace fat (trace saturated fat), 0 cholesterol, 300 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein.




Cucumber Tomato Salad published in Reminisce July/August 2005, p48






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{soups-salads-and-salad-dressings} Creamy Tomato Salad Recipe

 

Creamy Tomato Salad Recipe


To trim calories in the salad, try light sour cream. You can also substitute white or green onions and cherry or plum tomatoes.—Kim Dunbar, Willow Springs, Illinois

This recipe is:

Quick



    6 Servings
    Prep/Total Time: 10 min.


Ingredients

    1 large cucumber, peeled and cut into 1/4-inch slices
    1 large tomato, chopped
    1 small red onion, thinly sliced
    1 cup (8 ounces) sour cream
    1 tablespoon sugar
    1 tablespoon vinegar
    Salt and pepper to taste
    Leaf lettuce, optional


Directions

    In a bowl, combine cucumber, tomato and onion. In another bowl, combine the sour cream, sugar, vinegar, salt and pepper; mix well. Pour over vegetables and toss to coat. Refrigerate until serving. Serve over lettuce if desired. Yield: 6 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 105 calories, 7 g fat (5 g saturated fat), 27 mg cholesterol, 24 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.



Creamy Tomato Salad published in Country Woman July/August 1999, p





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