Wednesday, June 29, 2016

{soups-salads-and-salad-dressings} BLUEBERRY SALAD

 

BLUEBERRY SALAD

1 lg. pkg. black cherry Jello

2 c. boiling water

303 can blueberries

15 oz. can crushed pineapple

1/2 c. chopped walnuts

1 pt. pkg. Dream Whip (one pkg.)

Mix Jello with boiling water. Drain blueberries and add juice to Jello. Cool. Set aside 3/4 cup Jello and juice; add blueberries, pineapple and nuts to Jello. Refrigerate until well set. Mix Dream Whip as directed on box, then slowly add the cooled 3/4 cup Jello and juice to Dream Whip. Continue beating until lavender in color; top salad.


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{soups-salads-and-salad-dressings} California Pasta Salad

 

California Pasta Salad

http://www.tasteofhome.com/recipes/california-pasta-salad


Not only does this salad travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. —Jeanette Krembas, Laguna Niguel, California

TOTAL TIME: Prep: 15 minutes + chilling

YIELD: 10-15 servings

Ingredients

·                                 1 pound thin spaghetti, broken into 1-inch pieces

·                                 3 large tomatoes, diced

·                                 2 medium zucchini, diced

·                                 1 large cucumber, diced

·                                 1 medium green pepper, diced

·                                 1 sweet red pepper, diced

·                                 1 large red onion, diced

·                                 2 cans (2-1/4 ounces each) sliced ripe olives, drained

·                                 DRESSING:

·                                 1 bottle (16 ounces) Italian salad dressing

·                                 1/4 cup grated Parmesan cheese

·                                 1 tablespoon sesame seeds

·                                 2 teaspoons poppy seeds

·                                 1 teaspoon paprika

·                                 1/2 teaspoon celery seed

·                                 1/4 teaspoon garlic powder

Directions

·                                 1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.

·                                 2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings.

Nutritional Facts

3/4 cup: 257 calories, 13g fat (2g saturated fat), 1 mg cholesterol, 567 mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 6g protein

 

 

 

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{soups-salads-and-salad-dressings} WR Spectacular Overnight Slaw

 

Spectacular Overnight Slaw 

http://www.tasteofhome.com/recipes/spectacular-overnight-slaw


To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. —Ruth Lovett, Bay City, Texas

TOTAL TIME: Prep: 15 minutes + chilling

YIELD: 14-16 servings

Ingredients

·                                 1 medium head cabbage, shredded

·                                 1 medium red onion, thinly sliced

·                                 1/2 cup chopped green pepper

·                                 1/2 cup chopped sweet red pepper

·                                 1/2 cup sliced pimiento-stuffed olives

·                                 1/2 cup white wine vinegar

·                                 1/2 cup canola oil

·                                 1/2 cup sugar

·                                 2 teaspoons Dijon mustard

·                                 1 teaspoon salt

·                                 1 teaspoon celery seed

·                                 1 teaspoon mustard seed

Directions

·                                 1. Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving. Yield: 12-16 servings.

Nutritional Facts

3/4 cup: 120 calories, 8g fat (1g saturated fat), 0 mg cholesterol, 267 mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 1g protein

 

 

 

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{soups-salads-and-salad-dressings} Thai Beef Salad

 

Thai Beef Salad

 
 MAY 9, 2016


​Serves 4​

​

Ingredients

For the dressing:

  • 3 tablespoons fish sauce
  • Zest and juice of 1 lime
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons light brown sugar
  • 1/4 cup canola or peanut oil
  • Sriacha, to taste
  • 1 1/2 pounds hanger or skirt steak
  • Salt and pepper
  • Salt and pepper 1 tablespoon canola or peanut oil
  • 1 lime, halved
  • 1/2 bunch mint (3/4 cup loosely packed), roughly chopped or torn
  • 1/2 bunch basil (about 1 cup loosely packed), torn
  • 1 large bunch watercress or upland cress
  • 1 green papaya or papaya, peeled, seeded and very thinly sliced
  • 2 vine tomatoes, seeded and chopped
  • 1 small red onion, quartered and thinly sliced
  • 4 scallions, thinly sliced on bias
  • 1 cup dry roasted peanuts, chopped
  • 1 red chili pepper, thinly sliced or chopped
​

Preparation

Whisk dressing ingredients together in a salad bowl. 

Rub meat with salt and pepper, and drizzle with oil. Preheat a cast-iron skillet over medium-high heat. Grill steak to medium rare, about 8 minutes, remove and let rest. Caramelize the lime halves cut-side down in skillet, 2 minutes. 

Thinly slice meat. Douse the meat with juice of caramelized lime. 

 Add salad ingredients to the bowl with the dressing and toss. Transfer to platter or plates and top with sliced steak.

​Source: Rachel Ray​


--
~~~~~~~~~~
Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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{soups-salads-and-salad-dressings} North African Spiced Shrimp and Chickpea Salad (243 cals/5 WW Smart Points)

 

NORTH AFRICAN SPICED SHRIMP AND CHICKPEA SALAD

5 Smart Points 243 calories TOTAL:30 minutes

Grilled shrimp seasoned with Moroccan spices served over a bright and healthy chickpea salad. 

INGREDIENTS:

FOR THE CHICK PEA SALAD:

  • 1 (15 ounce) can chick peas rinsed and husked**
  • 1 cup grape tomatoes, quartered
  • 1 cucumber, peeled, seeded and diced
  • 1/4 cup diced red onion
  • 1 lemon, zested and juiced
  • 2 tbsp mint, chiffonade
  • 2 tbsp chopped chives or parsley
  • 2 teaspoons olive oil
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon kosher salt
  • black pepper, to taste
  • dash of Ras el Hanout

DIRECTIONS:

Place 6 shrimp on 4 metal skewers. Brush shrimp skewers with 1 1/2 tbsp of the chermoula and season with a dash more Ras el Hanout, salt and pepper. Grill shrimp on medium high heat for 2 minutes per side. Remove from grill and remove the skewer. 

Combine all the chick peas, tomatoes, cucumber, red onion, lemon juice and lemon zest in a bowl, season with salt and pepper drizzle with oil and vinegar. Divide on 4 plates (about 1 cup each) then top with the grilled shrimp and eat right away.

** cooks note

Chickpeas have a tougher outer skin or husk, it is edible but not ideal. To husk the chickpeas (optional) place them in a large bowl with running water and stir aggressively with your hands. The husks or skins will rise to the top. Gently pour of most of the water into a colander the skins will end up in the colander and the peas stay at the bottom of the bowl, do this 3 or 4 times and drain off water and proceed with the recipe.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 6 shrimp, 1 cup salad

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 6
  • Calories: 243
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 64mg
  • Sodium: 458mg
  • Carbohydrates: 29g
  • Fiber: 5g
  • Sugar: 0.5g
  • Protein: 15g

Source: Skinny Taste

--
~~~~~~~~~~
Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
Reply via web post • Reply to sender • Reply to group • Start a New Topic • Messages in this topic (1)
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Another Great Group of *~ Beth ~*

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