Archive for the ‘Salads’ Category

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BROCCOLI & TORTELLINI SALAD

Written by free recipes on Monday, September 26th, 2011 in BBQ, Pinics, Potluck, Salads.

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BROCCOLI & TORTELLINI SALAD

Ingredients:

6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

Directions:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

Yield: 12 Servings

Categories: Salads, Potluck, Picnics, BBQs

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WEST COAST LUNCHEON SALAD

Written by free recipes on Friday, June 17th, 2011 in Salads.

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WEST COAST LUNCHEON SALAD

Ingredients:

1 cup fresh mushrooms, sliced
1 cup cooked shrimp
3/4 teaspoon tarragon leaves, crushed
1 teaspoon garlic powder
1/5 cup Italian or herb dressing
1 head loose leaf lettuce
3 ripe avocados
1 backet cherry tomatoes

Directions:

Combine mushrooms, shrimp, tarragon, garlic and dressing.
Chill for 1 hour. Arrange lettuce leaves on individual salad plates. Peel, halve and pit avocados. Place a half-avocado on each plate, and fill with salad mixture. Garnish with cherry tomatoes.

Category: Salads

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APPLE AND RAISIN SLAW

Written by free recipes on Monday, June 6th, 2011 in Salads, Sides.

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APPLE AND RAISIN SLAW

Ingredients:

5 cups coarsely chopped red cabbage (about 1/2 medium head)
5 cups coarsely chopped green cabbage (about 1/2 medium head)
1 cup coarsely grated carrots (about 2 medium)
1 large tart green apple (such as Granny Smith), cored,
coarsely chopped
1/2 cup raisins
1/2 cup raw unsalted sunflower seeds, toasted
1 1/2 cups plain nonfat yogurt
1/2 cup chopped fresh dill or 3 tablespoons dried dillweed
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar

Directions:

Combine cabbages, carrots, apple, raisins and sunflower seeds in very large bowl. Whisk yogurt, dill, vegetable oil and vinegar in medium bowl to blend. Add dressing to cabbage mixture and toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.)

Yield: 12 Servings

Category: Salads, Sides

Formula 1 Instant Nutritional Shake Mix NEW!

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Exotic Chicken Salad

Written by free recipes on Friday, March 4th, 2011 in Chicken, Salads.

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Exotic Chicken Salad

Ingredients:

4 cups chopped cooked chicken
2 (5-ounce) cans water chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1-1/2 teaspoons curry powder
1 Tablespoon soy sauce
1 Tablespoon lemon juice
1 (16-ounce) can pineapple chunks

Directions:

Combine chicken, water chestnuts, celery, grapes and almonds.  Mix mayonnaise, curry powder, soy sauce and lemon juice.  Add seasoned mayonnaise to chicken mixture and chill for several hours.  Serve on a lettuce leaf and top with pineapple chunks.

Serves: 10 – 12

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TOMATO BASIL PASTA TOSS

Written by free recipes on Thursday, February 24th, 2011 in Parties, Pasta, Pinics, Salads.

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TOMATO BASIL PASTA TOSS

Ingredients:

10 ounces small shell pasta, cooked and well drained
6 medium chopped plum tomatoes (juices reserved)
1 bunch minced scallions
4 crushed garlic cloves
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
Salt
Freshly ground black pepper
1 cup chopped olives
1/2 cup freshly grated Parmesan cheese

Directions:

Combine all of the ingredients in a large bowl. Serve immediately at room temperature, or cover and refrigerate for up to 24 hours before serving.

Yield: 8 servings

Categories: Pasta, Salads, Picnics, Parties
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Bleu Cheese Salad Sherbet

Written by free recipes on Sunday, February 13th, 2011 in Salads.

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Bleu Cheese Salad Sherbet

Ingredients:

1-1/2 cups sugar
3/4 cup lemon juice
1 cup light cream
1 (4-ounce) package Bleu cheese, crumbled
2-1/2 cups milk

Directions:

Combine sugar and lemon juice. Blend cheese, milk and cream. Add to sugar mixture. Pour into 2 ice cube trays. Freeze until firm. Break into chunks and beat with mixer until smooth. Return to trays and freeze until firm. Serve sherbet in small scoops with fresh fruit.

Serves: 6 – 8
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Appetizer: Spinach Salad

Written by free recipes on Sunday, February 13th, 2011 in Appetizers & Snacks, Salads.

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Appetizer: Spinach Salad

Ingredients

2 Tbsp. butter or olive oil (or combination)
1 cup onion, chopped
6 small Portabella mushrooms sliced thin
2 pears chopped
2 tomatoes sliced into wedges then cut in half (bite size pieces)
2 Tbsp. fresh lemon juice
10 fresh oregano leaves
1 tsp. thyme
1 tsp. dried basil
One quarter cup dry white wine
Fresh Spinach, enough for 6 to 8 servings
One half cup real bacon bits

Directions

Heat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and wine. Saute until heated through. Arrange Spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.

The Skinny: Not much room for improvement here.

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Balboa Broccoli

Written by free recipes on Saturday, October 30th, 2010 in Salads, Vegetables.

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Balboa Broccoli

Ingredients for Salad:

2 bunches fresh broccoli, broken into flowerets
1 pound bacon, cooked and crumbled
1 cup raisins
1 large chopped red onion
1-1/2 cups grated Cheddar cheese

Ingredients for Dressing:

1 cup mayonnaise
1/4 cup red wine vinegar
3 Tablespoons sugar

Directions:

Cook broccoli until crisp, yet tender, then drain well. Toss all ingredients together, including dressing, and refrigerate for 24 hours.

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Warm Spinach and Basil Salad

Written by free recipes on Sunday, June 20th, 2010 in Salads, Vegetables, Vegetarian.

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Warm Spinach and Basil Salad

Ingredients:

6 cups spinach leaves
2 cups fresh basil
1/2 cup olive oil
2 cloves of garlic, minced
1/2 cup pine nuts
4 ounces prosciutto, chopped
Salt and pepper to taste
3/4 cup grated Parmesan cheese

Directions:

Combine the spinach and basil in a large salad bowl.

Heat the olive oil in a skillet over medium heat.  Add the garlic and pine nuts; mix well.

Saute until the pine nuts are brown.  Add the prosciutto; mix well.

Cook just until heated through, stirring constantly.  Pour over the spinach mixture, tossing to coat.  Season with the salt and pepper; sprinkle with the Parmesan cheese.

Serves: 6

Greek Village Salad

Written by free recipes on Wednesday, June 2nd, 2010 in Salads.

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Greek Village Salad

Ingredients:

3 tomatoes, cut into wedges
1 cucumber, sliced
1 red onion, sliced into rings
2 green peppers, cut into rings
6 Tablespoons olive oil
2 Tablespoons wine vinegar
Salt and pepper
1/3 pound feta cheese, crumbled or sliced
2 dozen ripe olives
Dried oregano, crumbled

Directions:

Place tomatoes, cucumber, onion, and pepper in large salad bowl. In a small bottle or jar, shake together oil, vinegar, salt and pepper. Pour over salad. Arrange sliced feta cheese and olives on top of salad. Sprinkle with oregano.

Hint: Serve with thick slices of Greek or Italian bread.

Servings: 2 – 4

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