Fat Free Salad Dressing

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

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Monday, June 25, 2018

{soups-salads-and-salad-dressings} Layered Summer Pasta Salad (4th of July)

Layered Summer Pasta Salad

Prep15 MIN
Total25 MIN
Ingredients6
Servings10

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Ingredients

box Betty Crocker™ Suddenly Salad® ranch & bacon pasta salad mix

1 1/4

cups ranch dressing

cups torn romaine lettuce

cups shredded carrots

cups fresh broccoli florets

plum (Roma) tomatoes, coarsely chopped

Steps

1
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally..
2
Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix and dressing. Add pasta; toss to combine.
3
In 3- or 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate.

Source: Pillsbury

~~~~~

Rhonda in MO

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

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{soups-salads-and-salad-dressings} Fresh Corn & Potato Chowder

Cathi shares this.

Fresh Corn & Potato Chowder

This recipe, from Southern Living Magazine, luckily popped up perfectly timed for my chowder craving ways recently. I did tinker with the recipe somewhat, using heavy cream instead of half-n-half and adding pieces of sliced ham for extra flavor. The original Southern Living recipe list below is so easy to adjust for ingredients that you have on hand, or you can try it "as is". Either way you won't be disappointed.

If you are adding ham, cook it with the corn when you first begin. The potatoes and broth need only 10 minutes of simmering with the reserved corn cobs; adding them to the broth produces that extra savory flavor which makes this dish so special. Pureeing some of the chowder in your blender and adding it back to the pot also supplies texture before finishing with cream poured over and stirred in. It's a multi-layered fusion of flavor in just one pot. Delicious!

It will definitely be worth an hour of your time to prepare the vegetables and start right in on this hearty chowder. Don't make it early or let it sit too long; it is best served up while still warm without reheating. Heat any leftovers slowly, adding cream, as needed. Today it was good with the croutons I used but my guess is that a skillet full of cornbread is the best side dish for hungry appetites. I feel sure that whatever you serve with it, or however you follow the recipe, this chowder will leave you and your friends and family satisfied and smiling! Added bonus? A chilly Fall evening will be immediately warmed, and welcomed!

Remember, it’s winter-time down under!

If no fresh corn is available, use frozen.

Fresh Corn & Potato Chowder

Ingredients

4 Tbsp. butter

5 cups fresh corn kernels, reserve 2 cobs

3 fresh thyme springs or 1-1/2 tsp. dried thyme

1 large sweet onion, diced

1-1/2 tsp. sea salt

4 cups chicken both

1 large Yukon gold potato, diced

3/4 cup half-n-half

Directions Melt butter in a 4-quart sauce pot over medium heat. Add corn kernels, thyme, diced onion and salt. If using chopped ham, add now. Cook, stirring occasionally, 15-20 minutes or until corn is tender but not browned. Stir in broth, potato, and corn cobs. Increase heat to high, bring to a boil then reduce heat to medium-low, and simmer, stirring occasionally, 8-10 minutes or until potatoes are tender. Discard cobs.

Process 1 cup of corn mixture in a blender until smooth. Return this mixture to stockpot and stir in half-n-half, and remove from heat. Serve while still very warm.

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.

lindasplaceincyberspace-subscribe@yahoogroups.com

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

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Sunday, June 24, 2018

{soups-salads-and-salad-dressings} Crunchy Cabbage & Ramen Noodle Salad

Crunchy Cabbage & Ramen Noodle Salad

Serves 4 to 6

1
(12-ounce) package rainbow slaw mix (See Recipe Note)
1/4 cup
seasoned rice vinegar
2 tablespoons
toasted sesame oil
2 tablespoons
neutral oil, such as canola or safflower
2 teaspoons
honey
1/2 teaspoon
kosher salt
1
(3-ounce) package ramen noodles, crushed (discard the seasoning packet)
1/4 cup
chow mien noodles
1/4 cup
thinly sliced green onions, white and light green parts only
1/4 cup
sliced almonds, toasted

In a large bowl combine slaw mix, vinegar, sesame oil, neutral oil, honey, and salt in a bowl and stir to combine. Refrigerate for at least one hour (or overnight) to allow flavors to mingle.

Taste and adjust any seasonings as desired. Fold in ramen noodles, chow mein noodles, green onions, and almonds right before serving.

Recipe Notes

I tested with a store-bought rainbow slaw mix consisting of broccoli, cauliflower, carrots, and cabbage. You can substitute 5 cups of chopped fresh vegetables if you prefer not to use a pre-shredded mix.

Source: The Kitchn

~~~~~

Rhonda in MO

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

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Friday, June 22, 2018

{soups-salads-and-salad-dressings} Chicken, Pecan & Cherry Salad

Chicken, Pecan & Cherry Salad

https://www.tasteofhome.com/recipes/chicken-pecan-cherry-salad/

Already cooked chicken strips make this a super easy meal when I'm trying to get dinner on the table in a hurry. Grabbing a rotisserie chicken from the grocery store is another road to take when time is short and hungry family members surround the table! —Kellie Mulleavy, Lambertville, Michigan

TOTAL TIME: Prep/Total Time: 10 minutes.

YIELD: 4 servings. [Halve for two]

Ingredients

8 cups torn mixed salad greens

2 packages (6 ounces each) ready-to-use grilled chicken breast strips

1/3 cup chopped pecans, toasted

2 tablespoons crumbled blue cheese

2 tablespoons dried cherries

VINAIGRETTE:

2 tablespoons balsamic vinegar

1-1/2 teaspoons Dijon mustard

1/2 teaspoon sugar

1/2 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

6 tablespoons olive oil

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the first six vinaigrette ingredients; gradually whisk in oil until blended. Pour over salad; toss to coat.

Nutrition Facts

2-1/2 cups: 414 calories, 32g fat (5g saturated fat), 59mg cholesterol, 1104mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 23g protein.

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.

lindasplaceincyberspace-subscribe@yahoogroups.com

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

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Thursday, June 21, 2018

{soups-salads-and-salad-dressings} Bacon Chicken Chopped Salad

Bacon Chicken Chopped Salad

The reviews had warnings about how strong the blue cheese dressing was. See Below to Read and adjust to suit yourself.

https://www.tasteofhome.com/recipes/bacon-chicken-chopped-salad/

Here's one of many reasons we love tomato season. Chopped salads are so simple and such a fantastic way to eat fresh. —Donna Marie Ryan, Topsfield, Massachusetts

TOTAL TIME: Prep/Total Time: 20 minutes.

YIELD: 6 servings (1 cup dressing).

Ingredients

1 package (22 ounces) frozen grilled chicken breast strips

1 cup (4 ounces) crumbled blue cheese

3 tablespoons white wine vinegar

1 tablespoon water

1/8 teaspoon coarsely ground pepper

1/4 cup canola oil

8 cups chopped romaine

3 medium tomatoes, chopped

6 bacon strips, cooked and crumbled

Directions

Heat chicken according to package directions. Cool slightly; coarsely chop chicken.

For dressing, place cheese, vinegar, water and pepper in a small food processor; cover and process until smooth.. While processing, gradually add oil in a steady stream.

In a large bowl, combine romaine, chicken, tomatoes and bacon. Serve with dressing.

Nutrition Facts

2-1/3 cups salad with about 2 tablespoons dressing: 348 calories, 22g fat (7g saturated fat), 87mg cholesterol, 993mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 35g protein.

AVERAGE RATING:

Aug 17, 2015 *****

Grilled plain chicken breast using citrus and basil seasoning and used lite bleu cheese. We loved it....recipe is a keeper.

Jul 15, 2015 ****

"My family isn't fond of blue cheese so I substituted feta. The flavor was great but super salty so we combined the finished dressing with ranch and it was the perfect blend!"

Jul 15, 2015 ****

Made this last night, we enjoyed it very much. Fair warning, the blue cheese dressing is VERY strong. If you're not a big fan of blue cheese use a very mild blue. Would be great with some Buffalo flavoring on the chicken.

Sue Stetzel

Field Editor Manager

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.