Friday, August 31, 2018

{soups-salads-and-salad-dressings} (Labor Day) Zesty Cucumber Salad

Zesty Cucumber Salad

By Paula Deen

Prep time: 25 minutes

Cook time: 0 minutes

Servings: 10

Ingredients

3 tablespoons white wine vinegar
2 tablespoons olive oil
1 teaspoon sugar
3 peeled and thinly sliced (about 2 lbs) cucumbers
1 (10 oz) container sliced in half grape tomatoes
1/2 medium very thinly sliced into half moons Vidalia onion
2 tablespoons chopped dill
to taste kosher salt
freshly ground, to taste black pepper

Directions

In a large bowl, whisk together the vinegar, olive oil and sugar.

Toss in the cucumbers, tomatoes, onion and dill, and season with salt and pepper. Let marinate at room temperature for 20 minutes before serving.

Source: Paula Deen

~~~~~

Rhonda in MO

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Posted by: Rhonda Gray <ronkaygray66@gmail.com>

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{soups-salads-and-salad-dressings} LABOR DAY BEEF SALAD

LABOR DAY BEEF SALAD

4 c. julienne strips cooked beef
2 tbsp. brown sugar
1/2 tsp. ginger
1/2 c. mayonnaise
1/4 c. soy sauce
1 tsp. vinegar
1 tbsp. parsley, snipped
2 c. clean, torn spinach
1 (16 oz.) can bean sprouts, drain
1 (8 oz.) can sliced and drained water chestnuts
1/2 c. sliced green onions
Croutons (if desired)

Combine brown sugar and ginger. Stir in mayonnaise, soy sauce, and vinegar until completely blended. Stir in parsley. Fold 1/2 dressing into the beef and chill in refrigerator one hour or more. Add spinach bean sprouts, water chestnuts, green onions, and croutons to beef strips. Toss and serve with remaining dressing. Serves 4.

Source: Cooks.com

~~~~~

Rhonda in MO

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Posted by: Rhonda Gray <ronkaygray66@gmail.com>

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{soups-salads-and-salad-dressings} Summer Salad by the Lake [Diabetic Exchanges Provided]

Summer Salad by the Lake

https://www.tasteofhome.com/recipes/summer-salad-by-the-lake/

I came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California

TOTAL TIME: Prep: 35 minutes.

Cook: 15 minutes + standing

YIELD: 10 servings.

Ingredients

15 garlic cloves, peeled and halved lengthwise

2 medium sweet peppers, sliced

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

SALAD:

2-1/2 cups water

1 tablespoon olive oil

1-1/2 teaspoons salt

1 cup uncooked pearl (Israeli) couscous

1/2 cup red quinoa, rinsed

2 large tomatoes, cut into 1-inch pieces

2 cups fresh arugula or baby spinach

1 cup cubed fresh pineapple

1/2 cup fresh shelled peas or frozen peas

1/2 cup crumbled feta cheese

1/2 cup sunflower kernels, toasted

1/4 cup minced fresh parsley

DRESSING:

1/4 cup olive oil

3 tablespoons balsamic vinegar

2 teaspoons honey

1 teaspoon grated lemon zest

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

Preheat oven to 425°. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment paper-lined 15 x 10 x 1-in. baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl.

Meanwhile, in a small saucepan, bring water, oil and salt to a boil. Stir in couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.

Transfer the couscous and quinoa to the large bowl. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.

Nutrition Facts: 3/4 cup: 269 calories, 15g fat (2g saturated fat), 3mg cholesterol, 700mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 7g protein.

Diabetic Exchanges: 2 starch, 2 fat.

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Appreciate what you have.

Be thankful and stop complaining.

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Have more smiles, less stress.

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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Wednesday, August 29, 2018

{soups-salads-and-salad-dressings} Corn Salad Recipe

Norma shares

Corn Salad Recipe

1 (15-1/4 oz.) can whole-kernel corn, drained

1 cup chopped fresh tomato

1 cup chopped peeled cucumber

1/2 cup chopped celery

1/2 cup diced green or sweet red pepper

2 green onions, sliced

1/2 c. bottled Italian salad dressing

Combine all ingredients.

Chill several hours before serving. Serves 4-6

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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Tuesday, August 28, 2018

{soups-salads-and-salad-dressings} Crock Pot Meatball Soup

I left home about 10:15 this morning to get my hair styled. Then I went by the business to get ice, and sign sale papers. Our nephew and his wife are buying our business to keep it in the family. They’ll take over Jan. 1.

I then went to buy peaches from a local orchard, took some to my friend Susan who is in charge of the local Senior Center and writes a food column for the local newspaper. After that, I ate, went to Wal-Mart, Ruler, Sam’s and a couple other places. I unloaded at the store, then met a woman whose walker I borrowed when I was in such bad shape, shared my peaches with her too, and then unloaded at home and put stuff away! I then literally collapsed!!!

After resting for about 20 minutes, I fixed Jim supper. I am just now done with the dishes and putting everything away. ANOTHER VERY EARLY bedtime. I will wait tomorrow for a repair man to come install a new icemaker in my 20 year-old refrigerator and pray that it will work. Otherwise, we’ll be hunting for a new fridge. My cleaning lady, who has been out of town for over three weeks, comes tomorrow afternoon. That will be such a blessing. Enough of my ramblings. Here’s today’s last recipe, also shared by Norma! See you tomorrow.

Norma shares

Crock Pot Italian Meatball Soup