Monday, July 2, 2012

{soups-salads-and-salad-dressings} Cornbread Salad Meal-in-a-Bowl

 

Cornbread Salad Meal-in-a-Bowl

"Stay the Course," First Baptist Church of Brandon

Cornbread (may use Jiffy mix)
1 pkg. Hidden Valley ranch dressing
2 cans red, pinto or black beans, drained, OR 1 of each
2 cans whole kernel corn, drained
1 bell pepper, chopped
1 red onion, chopped
2 or more fresh tomatoes, chopped
8 strips bacon, cooked and crumbled, OR 2 cups ham or chicken, chopped
2 cups Cheddar cheese, grated

Make cornbread; crumble and set aside. Mix the dressing according to package directions. In a large salad bowl, layer 1/2 the ingredients in the following order: cornbread, beans, corn, pepper, onion, tomatoes, bacon (or ham or chicken), cheese and ranch dressing. Repeat layers with remaining ingredients.

from the August 2004 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___
Posted by at No comments:

{soups-salads-and-salad-dressings} Traditional Greek Salad

 

Traditional Greek Salad

This tart and crispy salad complements a variety of entrees, from casseroles and meats to pasta and pizza. "It's one of my favorite dishes," notes Valerie Belley from St. Louis, Missouri.

Yield: 12 servings

1 medium head iceberg lettuce, torn
2 medium cucumbers, sliced
3 small tomatoes, cut into wedges
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 green onions, chopped
2 packages (4 ounces each) crumbled feta cheese

DRESSING:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper

In a large salad bowl, combine the lettuce, cucumbers, tomatoes, olives, onions and feta cheese. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

Nutritional Analysis: 3/4 cup equals 119 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 380 mg sodium, 5 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Originally published as Traditional Greek Salad in Taste of Home February/March 2006, p47

~*Piper*~
http://groups.yahoo.com/group/Taste-of-Home-Magazines/

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___
Posted by at No comments:

{soups-salads-and-salad-dressings} Greek Vinaigrette Dressing 2

 

Greek Vinaigrette Dressing 2

1 cup olive oil
1/8 tsp. pepper
1/3 cup white wine vinegar
1 pinch dried basil
1/8 tsp. garlic powder
1 pinch dried oregano
1/8 tsp. paprika
2 tsp. grated parmesan cheese
1/8 tsp. salt
1/8 tsp. sugar (optional)

Mix all ingredients together and refrigerate.

Susie's Note: I use a wide mouthed, screw top jar to store the dressing. To serve, all you have to do is shake.

http://www.faliraki-info.com/susie/greek-recipes/sause-marinades/vinaigrette.htm

~*Piper*~
http://groups.yahoo.com/group/Spring-n-Summer-Recipes/

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___
Posted by at No comments:

{soups-salads-and-salad-dressings} Greek Vinaigrette

 

Greek Vinaigrette

2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
3 garlic cloves
1 teaspoon oregano
1/2 teaspoon fresh ground black pepper
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon sugar or 1 teaspoon Splenda granular
1/2 cup extra virgin olive oil

Combine vinegar and spices in a blender.
Slowly stream oil into mixture as it blends remove the little cap and pour through the hole), until the dressing emulsifies.
Serve over mixed greens or salad of your choice.

~*Piper*~
http://groups.yahoo.com/group/Spring-n-Summer-Recipes/

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___
Posted by at No comments:

{soups-salads-and-salad-dressings} Ain't your Mama's Slaw

 

Ain't your  Mama's  Slaw

What You Need

1 pkg. (12 oz.) broccoli slaw
1 cup red pepper strips
1 cup chopped fresh pineapple
1/3 cup dried cranberries
1/4 cup chopped red onions
1/3 cup KRAFT Zesty Italian Dressing
1 tsp. brown sugar
1/3 cup PLANTERS Sliced Almonds, toasted

Make It

COMBINE first 5 ingredients in large bowl. MIX dressing and sugar. Add to salad; toss to coat. REFRIGERATE 1 hour. Add nuts; mix lightly.

Kraft Kitchens Tips

Substitute
Substitute 1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix) for the broccoli slaw.
 
can use Kraft Fat-Free Zesty Italian Dressing  to cut down on cals and fat
 

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___
Posted by at No comments:

Sunday, July 1, 2012

{soups-salads-and-salad-dressings} Feta Salmon Salad

 

Feta Salmon Salad

"My son David always ordered the salmon sandwich at a local pub," shares Susan Griffiths of Mt. Pleasant, South Carolina. "In trying to replicate it, he came up with this salad. It's the only recipe he's ever made and our entire family thinks it's great."

Yield: 4 servings

1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 package (5 ounces) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup red wine vinaigrette

Combine the seasonings; sprinkle over salmon. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack.
Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette.

Nutritional Facts 1 serving equals 416 calories, 25 g fat (6 g saturated fat), 108 mg cholesterol, 636 mg sodium, 7 g carbohydrate, 2 g fiber, 38 g protein.

Originally published as Feta Salmon Salad in Simple & Delicious May/June 2008, p35

~*Piper*~
http://groups.yahoo.com/group/Taste-of-Home-Magazines/

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___
Posted by at No comments:

{soups-salads-and-salad-dressings} Potato Cobb Salad

 

Potato Cobb Salad

3 pounds Yukon gold potatoes
3/4 teaspoon salt
1 (16-ounce) bottle olive oil-and-vinegar dressing, divided
8 cups mixed salad greens
2 large avocados
1 tablespoon fresh lemon juice
3 large tomatoes, seeded and diced
12 small green onions, sliced
2 cups (8 ounces) shredded sharp Cheddar cheese
4 ounces crumbled blue cheese
6 to 8 slices bacon, cooked and crumbled
Freshly ground pepper to taste

Cook potatoes in boiling salted water to cover 30 minutes or until tender.
Drain and cool slightly.
Peel and cut into cubes.

Sprinkle potatoes evenly with 3/4 teaspoon salt.
Pour 1 cup dressing over potatoes and gently toss.
Set aside remaining dressing.
Cover potato mixture and chill at least 2 hours or overnight.

Arrange salad greens evenly on a large serving platter.
Peel and chop avocados.
Toss with lemon juice.

Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens. Sprinkle with pepper.
Serve with remaining dressing.

Makes 8 to 10 servings.

Source : The Recipe Du Jour mailer on Topica

__._,_.___
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___
Posted by at No comments:
Subscribe to: Posts (Atom)