Saturday, June 29, 2013

{soups-salads-and-salad-dressings} Fruit Salad with Honey Dressing

 

Fruit Salad with Honey Dressing
Recipe Courtesy of Paula Deen

6 servings

1 avocado, peeled and sliced
1 banana, sliced
1 apple, cored and diced
1/4 teaspoon prepared mustard
1/4 teaspoon salt
1 1/2 teaspoon poppy seeds
1/2 teaspoon fresh lemon juice, plus the juice of one lemon
1/4 cup canola oil
1/4 cup orange juice
1/3 cup honey
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans

For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.

Show: Paula's Home Cooking/Lady and Sons Too!

~*Piper*~
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{soups-salads-and-salad-dressings} Herbed Chicken Salad

 

Herbed Chicken Salad
Makes 6–8 servings

By Cooking with Paula Deen Magazine

1 1/2 cups low-fat plain Greek yogurt
1/3 cup mayonnaise with olive oil
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons minced fresh tarragon
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
5 cups chopped cooked chicken breast
1/2 cup chopped Braeburn apple

In a large bowl, stir together yogurt and next 6 ingredients until well blended. Add chicken and apple; stir until coated. Cover and refrigerate for up to 2 days.

~*Piper*~
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Friday, June 28, 2013

{soups-salads-and-salad-dressings} Watermelon Salad

 

Watermelon Recipes #4:  Watermelon Salad

Ingredients:

  • 3 cups cubed watermelon
  • 3 leaves chopped romaine lettuce
  • 3 stalks chopped celery
  • Juice of 1/2 lemon (optional)

Note: Normally you don't combine watermelon with anything but small bits of lettuce, and celery goes with almost everything.

Directions:

1.  Combine watermelon, lettuce, and celery in bowl.
2.  Add lemon juice to your taste preference.  No sweetener necessary.


From http://www.sunwarrior.com/news/4-cooling-watermelon-recipes/

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{soups-salads-and-salad-dressings} Watermelon Soup

 

Watermelon Recipes #3: Watermelon Soup

Ingredients:

  • 4 cups cubed, seeded watermelon
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh mint
  • Few drops of stevia (optional)

Directions:

1. Blend watermelon, lemon juice, mint and stevia in a blender until smooth.
2. Refrigerate 2 hours before serving.
3. Sprinkle chopped mint on top of each bowl.


From http://www.sunwarrior.com/news/4-cooling-watermelon-recipes/

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Sunday, June 23, 2013

{soups-salads-and-salad-dressings} Patriotic Pasta Recipe

 

Patriotic Pasta Recipe



A popular side dish for our Independence Day menu, this hearty pasta salad is practically a meal in itself. It fit into our theme with the bright red cherry tomatoes, white noodles and cauliflower plus blue cheese. The creamy dressing is pleasantly zesty. -Laurie Neverman, Green Bay, Wisconsin

This recipe is:

Quick






    Prep/Total Time: 25 min.
    Yield: 12-14 Servings


Ingredients

    DRESSING:
    1/4 cup Hellmann's® Real Mayonnaise
    1/4 cup sour cream
    1/4 cup crumbled blue cheese
    1-1/2 teaspoons milk
    1/2 teaspoon salt
    1/2 teaspoon white vinegar
    1/4 teaspoon garlic powder
    1/4 teaspoon pepper
    1/2 teaspoon honey mustard
    1/8 teaspoon cayenne pepper
    SALAD:
    2-1/2 cups uncooked penne pasta
    1 garlic clove, minced
    3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
    2 tablespoons olive oil
    1-1/2 cups fresh cauliflowerets
    1 cup cherry tomatoes, halved
    3 green onions, chopped
    1/4 cup chopped sweet red pepper
    4 ounces mozzarella cheese, cut into 1-inch strips
    2 tablespoons grated Parmesan cheese


Directions

    In a small bowl, combine the dressing ingredients; set aside. Meanwhile cook pasta according to package directions; rinse in cold water and drain. Transfer to a large bowl.
    Meanwhile, in a large skillet, saute garlic and basil in oil until garlic is tender. Pour over pasta. Add the cauliflower, tomatoes, green onions, red pepper, cheese and dressing; toss to coat. Cover and refrigerate until serving. Yield: 12-14 servings.

Editor's Note: This recipe was tested with Splenda brown sugar blend.

Nutritional Facts 1 serving (1 each) equals 143 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 192 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein.


Originally published as Patriotic Pasta in Taste of Home June/July 2002, p37






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Tarragon Tuna Salad Recipe

 

Tarragon Tuna Salad Recipe



It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version from Billie Moss gets zip from mustard. "It makes a great light lunch or Sunday brunch item," she notes from El Sobrante, California.

This recipe is:

Healthy

Quick

Diabetic Friendly






    Prep/Total Time: 10 min.
    Yield: 4 Servings


Ingredients


    2 cans (6 ounces each) light water-packed tuna, drained and flaked
    1 cup chopped celery
    1/4 cup chopped sweet onion
    1/3 cup reduced-fat mayonnaise
    2 tablespoons minced fresh parsley
    1 tablespoon lemon juice
    1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
    1/2 teaspoon Dijon mustard
    1/4 teaspoon white pepper
    Lettuce leaves, optional


Directions

    In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. Serve on lettuce leaves if desired. Yield: 4 servings.

Nutritional Facts 2/3 cup equals 169 calories, 7 g fat (1 g saturated fat), 31 mg cholesterol, 467 mg sodium, 4 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.


Originally published as Tarragon Tuna Salad in Light & Tasty February/March 2005, p56





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Albacore Tuna Salad Recipe

 

Albacore Tuna Salad Recipe



There are so many great things about this recipe from Barbara Moravek of Jay, Florida! Sweet apples, golden raisins, celery, nuts, tuna and a tropical taste of pineapple add up to a simply wonderful salad. And leftovers are as delicious as the first bite. Sometimes Barbara substitutes grapes for the raisins.

This recipe is:

Contest Winning

Quick




    rep/Total Time: 15 min.
    Yield: 5 Servings


Ingredients


    2 cans (8 ounces each) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
    2 cans (5 ounces each) white water-packed tuna, drained
    1 large apple, chopped
    1 cup sliced celery
    1 cup golden raisins
    1/2 cup sliced almonds, toasted
    1 cup mayonnaise
    1 tablespoon lemon juice
    Bread slices or lettuce leaves


Directions

    In a large bowl, combine the pineapple, tuna, apple, celery, raisins and almonds. Combine mayonnaise and lemon juice; stir into tuna mixture. Spread on bread or serve on lettuce-lined plates. Yield: 5 servings.


Originally published as Albacore Tuna Salad in Simple & Delicious September/October 2007, p33




             Beth Layman  :)


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{soups-salads-and-salad-dressings} Waldorf Tuna Salad Recipe

 

Waldorf Tuna Salad Recipe



Field editor Shirley Glaab from Hattiesburg, Mississippi dresses up tuna salad deliciously with apple, raisins, dates and walnuts...then drizzles it all with a tangy yogurt dressing.

This recipe is:

Quick

Diabetic Friendly





    Prep/Total Time: 20 min.
    Yield: 4 Servings


Ingredients


    2 cans (6 ounces each) light water-packed tuna, drained and flaked
    1 large red apple, chopped
    1/3 cup chopped celery
    1/3 cup raisins
    1/3 cup chopped dates
    1/4 cup chopped walnuts
    1/2 cup fat-free plain yogurt
    1/4 cup reduced-fat mayonnaise
    4 lettuce leaves
    1/4 cup shredded reduced-fat Monterey Jack cheese


Directions

    In a large bowl, combine the tuna, apple, celery, raisins, dates and walnuts. Combine yogurt and mayonnaise; add to tuna mixture and toss to coat. Serve on lettuce-lined plates; sprinkle with the cheese. Yield: 4 servings.

Nutritional Analysis: 3/4 cup equals 340 calories, 12 g fat (2 g saturated fat), 36 mg cholesterol, 495 mg sodium, 34 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 fruit, 1 starch, 1 fat.


Originally published as Waldorf Tuna Salad in Taste of Home June/July 2005, p47





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Surprise Tuna Salad Recipe

 

Surprise Tuna Salad Recipe




"Apple, raisins and pecans give tuna salad a harvest twist that makes a delicious cold or grilled sandwich," relates Vicki Reed of Kansas City, Missouri.

This recipe is:

Quick





    Prep/Total Time: 10 min.
    Yield: 6 Servings


Ingredients


    2 cans (6 ounces each) tuna, drained and flaked
    1 medium apple, peeled and chopped
    1/2 cup golden raisins
    1/2 cup Miracle Whip
    1/3 cup chopped pecans
    1 tablespoon sweet pickle relish
    12 bread slices, toasted
    6 slices Monterey Jack cheese


Directions

    In a bowl, combine the first six ingredients; spread over six slices bread. Top each with a cheese slice and remaining bread. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 476 calories, 28 g fat (7 g saturated fat), 36 mg cholesterol, 622 mg sodium, 39 g carbohydrate, 3 g fiber, 17 g protein.


Originally published as Surprise Tuna Salad in Taste of Home August/September 1999, p54




Tip

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Zippy Tuna Salad Recipe

 

Zippy Tuna Salad Recipe


With crunchy pecans and sweet pineapple, this tuna salad is my favorite," relates Tammy Toups of Beaumont, Texas.

This recipe is:

Quick





    Prep: 20 min. + chilling
    Yield: 6 Servings


Ingredients


    1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
    1 can (12 ounces) tuna, drained and flaked
    2 hard-cooked eggs, chopped
    1/2 cup chopped celery
    1/4 cup chopped onion
    6 tablespoons mayonnaise
    1/2 teaspoon Dijon mustard
    1/4 teaspoon Creole seasoning
    1/8 teaspoon minced garlic
    Dash celery salt
    Dash cayenne pepper
    1/4 cup chopped pecans


Directions

    Drain pineapple, reserving 2 tablespoons juice. Combine pineapple, tuna, eggs, celery and onion. In a small bowl, combine reserved pineapple juice, mayonnaise, mustard and seasonings. Add to tuna mixture; mix well. Chill. Add pecans just before serving. Yield: 3 cups.

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 1 serving (1/2 cup) equals 260 calories, 17 g fat (2 g saturated fat), 93 mg cholesterol, 350 mg sodium, 10 g carbohydrate, 1 g fiber, 17 g protein.


Originally published as Zippy Tuna Salad in Taste of Home February/March 1997, p54





Tip

Broccoli's Better

"I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads," reveals field editor Betty J. of Ruston, Louisiana.





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Mediterranean Tuna Salad Recipe

 

Mediterranean Tuna Salad Recipe



"In spite of a long list of ingredients, this salad is very quick to prepare." You'll love the fresh flavors. —Renee Nash, Snoqualmie, Washington

This recipe is:

Healthy

Quick

Diabetic Friendly





    Prep/Total Time: 25 min.
    Yield: 4 Servings


Ingredients


    1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
    3 celery ribs, chopped
    1 small sweet red pepper, chopped
    4 green onions, chopped
    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    2 tablespoons spicy brown mustard
    1/2 teaspoon dried basil
    1/4 teaspoon salt
    1/4 teaspoon pepper
    2 cans (5 ounces each) albacore white tuna in water
    4 cups shredded lettuce
    1/2 cup crumbled feta or blue cheese, optional


Directions

    In a large bowl, combine the beans, celery, red pepper and green onions. In a small bowl, whisk the oil, vinegar, mustard, basil, salt and pepper. Pour over bean mixture; toss to coat. Gently stir in tuna.
    Serve over lettuce. Sprinkle with cheese if desired. Yield: 4 servings.

Nutritional Facts 1-1/2 cups tuna salad with 1 cup shredded lettuce (calculated without cheese) equals 282 calories, 11 g fat (2 g saturated fat), 30 mg cholesterol, 682 mg sodium, 23 g carbohydrate, 6 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.


Originally published as Mediterranean Tuna Salad in Healthy Cooking August/September 2010, p15




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{soups-salads-and-salad-dressings} Honey-Mustard Turkey Salad Recipe

 

Honey-Mustard Turkey Salad Recipe


Bring home holiday flavors any day of the week by tossing together this entree salad from our Test Kitchen. Homemade dressing, healthy greens, apples and cheese complement pecan-coated turkey breast slices.





    Prep: 25 min.
    Cook: 10 min.
    Yield: 7 Servings


Ingredients


    1/2 cup olive oil
    1/4 cup honey
    3 tablespoons white wine vinegar
    2 teaspoons plus 2 tablespoons Dijon mustard, divided
    1/2 teaspoon minced garlic
    3/4 teaspoon salt, divided
    3 tablespoons plus 1/4 cup all-purpose flour, divided
    3 egg whites
    2 tablespoons water
    1-1/3 cups ground pecans
    1 package (17.6 ounces) turkey breast cutlets
    1/4 cup butter, cubed
    1 package (16 ounces) ready-to-serve salad greens
    3 medium tart apples, sliced
    1 medium red onion, sliced
    2 cups salad croutons
    1 cup (4 ounces) crumbled blue cheese


Directions

    For dressing, in a jar with a tight-fitting lid, combine the oil, honey, vinegar, 2 teaspoons mustard, garlic and 1/4 teaspoon salt; shake well. Set aside.
    Place 3 tablespoons flour in a shallow bowl. In a second bowl, combine the egg whites, water and remaining mustard. In a third bowl, combine the pecans and remaining salt and flour. Coat turkey with flour; dip into mustard mixture, then coat with pecan mixture.
    In a large skillet over medium heat, cook turkey in butter in batches for 2-3 minutes on each side or until no longer pink. Keep warm.
    In a large bowl, combine the greens, apples, onion and croutons. Shake dressing and pour over salad; toss to coat. Divide among salad bowls. Cut turkey into thin slices; arrange over salads. Sprinkle with blue cheese. Yield: 7 servings.


Originally published as Honey-Mustard Turkey Salad in Country Woman December/January 2008, p39




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{soups-salads-and-salad-dressings} Roasted Onion Salad Recipe

 

Roasted Onion Salad Recipe


"Try this impressive salad at your next dinner party or during the holidays. Roasting the onions and garlic creates a depth of flavor you just can't get with any other cooking method!" Janice Mitchell, Aurora, Colorado





    Prep: 20 min.
    Bake: 40 min. + cooling
    Yield: 8 Servings


Ingredients


    3 large sweet onions, cut into 1/2-inch slices
    1/4 cup plus 1/2 teaspoon olive oil, divided
    4 garlic cloves
    8 cups torn mixed salad greens
    1 cup (4 ounces) crumbled blue cheese
    1/2 cup chopped walnuts, toasted
    DRESSING:
    2 tablespoons white wine vinegar
    2 shallots, quartered
    1/4 cup minced fresh parsley
    1/2 teaspoon crushed red pepper flakes
    2/3 cup olive oil


Directions

    Place onions in a 15-in. x 10-in. x 1-in. baking pan. Drizzle with 1/4 cup oil; toss to coat. Place garlic on a double thickness of heavy-duty foil. Drizzle with remaining oil. Wrap foil around garlic; place on baking pan with onions.
    Bake at 400° for 40-45 minutes or until onions are lightly browned and garlic is tender, turning onions occasionally. Cool for 10-15 minutes.
    In a large salad bowl, combine the greens, cheese and walnuts; top with onions.
    For dressing, place vinegar and shallots in a blender; squeeze softened garlic into blender. Cover and pulse until blended. Add parsley and pepper flakes. Cover and process, gradually adding oil in a steady stream. Serve with salad. Yield: 8 servings.

Nutritional Facts 1 cup salad with 1/4 cup onions and 2 tablespoons dressing equals 369 calories, 34 g fat (7 g saturated fat), 13 mg cholesterol, 255 mg sodium, 11 g carbohydrate, 3 g fiber, 7 g protein.


Originally published as Roasted Onion Salad in Taste of Home October/November 2008, p18






             Beth Layman  :)


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