Tip for low-fat salad dressings
Most people eat salads to lose weight, but then defeat the purpose by drowning the greens in fat-heavy dressings. Instead, use a light dressing but add texture with xanthan gum, a thickening agent found in health food stores. Just add 1/8 teaspoon to any dressing recipe.
Shrimp Mango Salad
After all that holiday excess, it may be a good time to take a healthy low fat meal — if only to let the stomach (and cholesterol levels) rest before the New Year’s parties! This shrimp salad cuts back on all the bad stuff without sacrificing flavor.
Ingredients
3/4 pound cooked shrimp
1 large mango, deseeded, peeled and cubed
1/4 cup sliced green onions
1 tbsp fish sauce
1 tbsp soy or tamari sauce
Juice of 1 large lime
2 tbsp water
1 tbsp brown sugar
1 tsp minced jalapeno pepper
4 cups arugula
4 small vine-ripe tomatoes, cut into wedges
What’s next
Combine shrimp, mango and green onions in a medium bowl. Then, mix together the fish sauce, soy/tamari, lime juice, brown sugar and minced pepper in another container. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes before pouring over individual servings of greens and tomatoes.
Cool Shrimp Salad
You know you’ll be making a pig of yourself this holiday season — we all will! To ease the guilt, cut calories when you can — by serving the occasional salad for lunch or dinner. This also makes a good starter for holiday parties, or a quick meal when you’re pooped out from too many party preparations.
Ingredients
8 ounces macaroni or medium shells, uncooked
1 (10-ounce) package frozen shrimp, thawed and drained
1 1/2 cups of chopped celery
1 small cucumber, sliced
2/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons horseradish sauce, or more if you prefer
1 tablespoon grated onion
1. Prepare macaroni or shells according to the package.
2. Mixed the cooked pasta, shrimp, celery, and cucumber in a large bowl.
3. In a blender, combine the mayonnaise, sour cream, horseradish sauce, and onion.
4. Toss and chill.
Excellent Cobb Salad Recipe
Developed originally by a Hollywood restaurant, Cobb Salad has endured & taken on a variety of forms.
This recipe is true to the original, though we added a little more zest. Enjoy!
Ingredients:
3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
1/2 pound shredded cooked chicken breast
2 eggs, hard-boiled, peeled and chopped
2 strips bacon, cooked and crumbled
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
1/2 cup crumbled blue cheese
What’s Next:
1. Whisk vinegar, shallot, mustard, salt and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2. Divide salad greens among 4 plates. Arrange equal portions of chicken, egg, bacon, tomatoes, cucumber, avocado and blue cheese on top of the lettuce. Drizzle the salads with the remaining dressing.
Patriotic Red, White & Bleu Salad Recipe
I found this Patriotic Red, White & Bleu Salad Recipe just for you for the 4th of July festivities Wednesday. Filled with flavor & with fun, this will be a sure hit with the family. Enjoy & happy holiday!
Ingredients:
- 6 cups green cabbage, coarsely shredded
- 1/2 cup bacon bits
- 3/4 cup bleu cheese, crumbled
- 1 cup Marzetti® Slaw Dressing
- Cherry tomatoes
What’s Next:
Combine green cabbage, bacon bits, 1/2 cup bleu cheese. Add slaw dressing and toss gently to coat well. Chill to blend flavors.
When you’re ready to serve, garnish with cherry tomatoes and another 1/4 cup bleu cheese.
Last Day of Spring Salad Recipe
Well folks, summer is almost officially here. With today being the last day of spring 2007, I thought we would send that ole season off with a bang.
This Spring Salad Recipe is perfect for all ocassions & seasons. With the perfect mix of greens & tomatoes, this will soon be a family favorite. Enjoy!
Ingredients:
- 1 lb (dry) Rigatoni pasta
- 2 carrots, chopped (1/2 cup)
- 1/2 cup fresh peas
- 1 bunch broccoli florets (1/2 cup)
- 1 lb fresh asparagus
- 1 red bell pepper, chopped (1/2 cup)
- 3 red radishes, sliced
- 8 oz baby spinach leaves, washed
- 1 pint cherry tomatoes, halved
- 1 small bunch green onions, sliced (1/2 cup)
What’s Next:
Cook the pasta according to directions on package.
While pasta is cooking, bring 2 inches of water to a boil in a saucepan. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl. Repeat blanching process with peas. Add peas to mixing bowl. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl.
Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces. Add to mixing bowl. Add drained pasta to mixing bowl. Mix gently with blanched vegetables. Add bell pepper and radishes. Toss to mix.
Mint Fruit Salad Recipe
Let’s show those folks at the Journal of the American Dietetic Association that we can roll with the fruit as long as they can keep dishing it out! I know that this may not be the best season for this Mint Fruit Salad recipe, but I bet you can still find the ingredients out there in the stores. I’m in the mood to get away from all the winter soups & have a taste of summer, enjoy!
Ingredients:
- 1 medium cantaloupe, cut into bite-sized chunks
- 3 kiwi, sliced
- 1/2 pint strawberries, sliced
- 2 Tbsp. mint leaves cut into thin strips
- 1/4 cup orange juice
- 2 Tbsp. honey
What’s Next:
In large serving bowl, combine cantaloupe, strawberries, kiwi, and mint.
In small bowl, blend orange juice and honey; pour over fruit and lightly toss.
Cover and chill.
Jamie Oliver Summer Chickpea Salad Recipe
Well, we can’t let Jamie Oliver catch us eating Rhubarb Blueberry Pie! Try this Jamie Oliver Summer Chickpea Salad Recipe on for size, I don’t think you’ll find yourself wanting. Enjoy!
Ingredients:
- 1 small red onion, peeled
- 1-2 fresh red chilies, deseeded
- 2 handfuls of ripe red or yellow tomatoes
- 2 lemons
- Extra virgin olive oil
- sea salt and freshly ground black pepper
- Around 4 large handfuls of soaked and cooked chickpeas
- A handful of fresh mint, chopped
- A handful of fresh green or purple basil, finely ripped
- 7oz feta cheese
What’s Next:
First of all, finely slice your red onion. Once that is done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chilies. Scrape all of this, and the juice, into a bowl and dress with the juice of 1 and-a-half lemons and about 3 times as much good extra virgin olive oil. Season to taste.
Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well, they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
Just as you are ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning, you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.
Shrimp Salad with Avocado & Grapefruit Recipe
I stumbled upon this wonderful sounding & looking Shrimp Salad with Avocado & Grapefruit recipe from the Denver Post. This salad looks absolutely delicious & adding that avocado only makes it the more enticing. Celebrate the first week of summer with this divine salad I can’t wait to get my taste buds around!
Ingredients for Shrimp:
- 1 lemon, halved
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 pound extra-large shrimp, peeled and de-veined
Ingredients for Salad & Vinaigrette:
- 2 medium ruby red grapefruits, segmented and juice reserved
- 1 large avocado, pitted, peeled and cut into 1/2-inch dice
- 2 tablespoons juice from 1 lime
- 1/2 teaspoon honey
- 1 1/2 teaspoons grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh mint leaves
- 2 ounces snow peas (about 24), strings removed and cut lengthwise into 1/8-inch strips
- 16 Bibb lettuce leaves, washed and dried
What’s Next:
To poach the shrimp: Place 3 cups water in a medium saucepan.
Squeeze the juice of both lemon halves into the water; add the squeezed halves to the water, and add the bay leaf and peppercorns.
Bring to a boil over high heat and boil for 2 minutes. Remove the pan from the heat and add the shrimp. Cover and let stand off the heat for 8 minutes. Have ready a medium bowl filled with ice water.
Drain the shrimp into a colander, discarding the lemon halves, bay leaf and peppercorns. Immediately transfer the shrimp to the ice water to stop the cooking and chill, about 3 minutes. Drain the shrimp and transfer them to a large dry bowl; refrigerate until needed. (The shrimp can be refrigerated for up to 2 days.)
To prepare the vinaigrette: Place the reserved grapefruit juice in a 1/4-cup measure. If necessary, add enough water to equal 1/4 cup.
Puree the juice, one-quarter of the avocado, lime juice, honey, ginger, salt and pepper together in a blender until smooth.
To serve, remove the bowl of chilled shrimp from the refrigerator and add the grapefruit, mint, snow peas and remaining avocado. Pour the dressing over the mixture and toss gently to coat. Arrange the lettuce leaves on four plates and top with the shrimp mixture. Drizzle each salad with any dressing left in the bowl.
Stawberry Avocado Salad Recipe
When the summer weather rolls in & kicks out the cold, warm months, I welcome the new season with many a salad. And nothing says summer salad like this Strawberry Avocado Salad recipe. Enjoy this salad even as just a snack, it’s a wonderful treat!
Ingredients:
- 2 tablespoons white sugar
- 2 tablespoons olive oil
- 4 teaspoons honey
- 1 tablespoon cider vinegar
- 1 teaspoon lemon juice
- 2 cups torn salad greens
- 1 avocado- sliced
- 10 strawberries, sliced
- 1/2 cup chopped pecans
What’s Next:
In a small bowl- whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
In a separate large bowl- place greens inside & top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
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