Friday, August 22, 2014

{soups-salads-and-salad-dressings} Tomato-Melon Chicken Salad Recipe

 

Tomato-Melon Chicken Salad Recipe


Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying yet still summery meal. —Betsy Hite, Wilton, California


 Quick


TOTAL TIME: Prep/Total Time: 15 min. 
MAKES: 6 servings


Ingredients

4 medium tomatoes, cut into wedges
  2 cups cubed seedless watermelon
  1 cup fresh raspberries
  1/4 cup minced fresh basil
  1/4 cup olive oil
  2 tablespoons balsamic vinegar
  1/4 teaspoon salt
  1/4 teaspoon pepper
  9 cups torn mixed salad greens
  4 grilled chicken breasts (4 ounces each), sliced




Directions

In a large bowl, combine the tomatoes, watermelon and raspberries. In a small bowl, whisk the basil, oil, vinegar, salt and pepper. Drizzle over tomato mixture; toss to coat. Divide salad greens among 6 serving plates; top with tomato mixture and chicken. Yield: 6 servings.



Nutritional Facts

1-1/2 cups equals 368 calories, 16 g fat (3 g saturated fat), 113 mg cholesterol, 230 mg sodium, 14 g carbohydrate, 5 g fiber, 44 g protein.


Originally published as Tomato-Melon Chicken Salad in Taste of Home June/July 2011, p61








             Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Minted Melon Salad Recipe

 

Minted Melon Salad Recipe



People can't resist digging into a salad made with colorful summer fruits. The unique dressing is what makes this salad a crowd-pleaser. I get compliments whenever I serve it, especially when I put it on the table in a melon boat. It's a warm-weather treat. -Terry Saylor, Vermillion, South Dakota


 Quick 

 Contest Winning


TOTAL TIME: Prep: 20 min. + chilling 
MAKES: 12-14 servings


Ingredients

1 cup water
  3/4 cup sugar
  3 tablespoons lime juice
  1-1/2 teaspoons chopped fresh mint
  3/4 teaspoon aniseed
  Pinch salt
  5 cups cubed watermelon (about 1/2 melon)
  3 cups cubed cantaloupe (about 1 medium melon)
  3 cups cubed honeydew (about 1 medium melon)
  2 cups peach slices (about 2 peaches)
  1 cup fresh blueberries


Directions

In a small saucepan, bring the first six ingredients to a boil. Boil for 2 minutes; remove from the heat. Cover and cool syrup completely.
Combine the fruit in a very large bowl; add syrup and stir to coat. Cover and chill for at least 2 hours, stirring occasionally.
Drain before serving. Spoon into watermelon bowl or 8-qt. serving bowl. Yield: 12-14 servings.



Nutritional Facts

1 serving (1 cup) equals 98 calories, trace fat (trace saturated fat), 0 cholesterol, 19 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein.



Originally published as Minted Melon Salad in Taste of Home June/July 1995, p25











             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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

 

Watermelon Grape Salad Recipe


"This salad is easy to make and it also tastes great," says Sue Gronholz of Beaver Dam, Wisconsin. "Serve it with a scoop of lemon sherbet for a refreshing dessert."


 Quick 

 Diabetic Exchange



TOTAL TIME: Prep/Total Time: 10 min. 
MAKES: 2 servings


Ingredients

1 cup cubed seeded watermelon
  1 cup seedless red grapes
  2 tablespoons white grape juice
  1/2 teaspoon finely chopped fresh tarragon
  1/2 teaspoon honey


Directions

In a small bowl, combine watermelon and grapes. In another bowl, whisk the grape juice, tarragon and honey. Pour over fruit and toss to coat. Serve immediately. Yield: 2 servings.



Nutritional Facts

1 cup equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 25 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1-1/2 fruit.



Originally published as Watermelon Grape Salad in Cooking for 2 Summer 2005, p 24








             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Banana Split Fruit Salad Recipe

 

Banana Split Fruit Salad Recipe


Let these whimsical parfaits celebrate the end of a work week and the beginning of a wonderful weekend! Watermelon, bananas and raspberries make for a tasty and healthy treat.


 Quick


TOTAL TIME: Prep/Total Time: 20 min. 
MAKES: 4 servings


Ingredients

  2 medium bananas
  1/4 medium seedless watermelon
  1 carton (6 ounces) vanilla custard-style yogurt
  1 cup fresh raspberries
  1/4 cup chopped walnuts



Directions

Cut each banana in half widthwise. Cut each half into four pieces lengthwise. Using an ice cream scoop, scoop four balls from watermelon (save remaining melon for another use).
Arrange four banana pieces in each shallow dessert bowl; top with watermelon. Spoon yogurt over melon. Sprinkle with raspberries and walnuts. Serve immediately. Yield: 4 servings.


Nutritional Facts

1 serving equals 248 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 35 mg sodium, 54 g carbohydrate, 6 g fiber, 6 g protein.


Originally published as Banana Split Fruit Salad in Simple & Delicious July/August 2007, pg 8







             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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Sunday, August 17, 2014

{soups-salads-and-salad-dressings} Chicken Salad with Watermelon and Peaches

 

Chicken Salad with Watermelon and Peaches

4 Servings     


3 cups chicken; cookedsalt and pepper; to taste
1 cup yogurt; plain 2 peaches; seeded and chopped
1/2 cup mayonnaise 2 cups watermelon; chopped and seeded
1 tsp dill; driedGreens or Baguettes
1 lemon; juiced


Mix together chicken, yogurt, mayonnaise, dill, and lemon juice. Season with salt and pepper to taste. Just before serving, gently mix in chopped peaches and watermelon. Serve over greens or inside split mini baguettes.

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{soups-salads-and-salad-dressings} TEX-MEX BEAN SALAD WITH CREAMY SALSA DRESSING

 

 
                     
* Exported from MasterCook *

              TEX-MEX BEAN SALAD WITH CREAMY SALSA DRESSING

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : avocado                         beans
                tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  salsa -- medium or spicy
  3        tablespoons  reduced -fat sour cream
  1         tablespoon  apple cider vinegar
  3               cups  canned black beans -- drained and rinsed (about 2 15.5 oz. cans)
  1               cup0  grape tomatoes -- halved
     3/4           cup  canned yellow corn -- or fresh, cooked kernels
     1/2           cup  avocado -- diced
     1/2           cup  scallions -- sliced
     1/2           cup  fresh cilantro -- chopped (or less to taste)
  6               cups  romaine lettuce -- shredded
  2             ounces  Cabot Pepper Jack cheese -- cubed or shredded
  24                    baked low-fat tortilla chips

1.  In a large bowl, stir together salsa, sour cream and vinegar until blended.  Add beans, tomatoes, corn, avocado, scallions and cilantro; toss to mix and coat.

2.  Place 1 1/2 cups of lettuce on each of 4 serving plates; top each with 1 1/2 cups of bean mixture.  Sprinkle each serving with 2 tablespoons of cheese; arrange 6 chips around edge of each plate.

Description:
  "Think of this ingredient-packed salad as bean nachos with the works."
Source:
  "Weight Watchers"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 248 Calories; 5g Fat (17.0% calories from fat); 14g Protein; 39g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 808mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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Friday, August 15, 2014

{soups-salads-and-salad-dressings} PICO DE GALLO TORTILLA SOUP

 

 
                     
* Exported from MasterCook *

                       PICO DE GALLO TORTILLA SOUP

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (16 oz.) jar  Pace Pico De Gallo
  2               cups  Swanson Chicken Broth
  1              large  zucchini -- diced
  1                cup  cooked chicken -- diced
  2        tablespoons  fresh cilantro leaves -- chopped
  3           (6-inch)  corn or flour tortillas -- cut into thin strips

1.  Heat the pico de gallo, broth, zucchini and chicken in a 4-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the zucchini is tender.

2.  Stir the cilantro and tortilla strips into the saucepan.

Description:
  "This sassy southwestern-style soup features Pace Pico De Gallo mixed with Swanson Chicken Broth, zucchini, tortilla strips and chopped fresh cilantro."
Source:
  "Campbell's Kitchen"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 68 Calories; 2g Fat (22.4% calories from fat); 11g Protein; 1g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 29mg Sodium.  Exchanges: 1 1/2 Lean Meat; 0 Vegetable.

NOTES : TIP:  To cut the tortillas into thin strips more easily, roll them up first, then cut them crosswise into strips.

Nutr. Assoc. : 0 0 0 0 0 0

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