Salads

Cranberry Salad

Posted on November 14, 2008. Filed under: Salads |

Cranberry Salad

1 bag of fresh cranberries;
1 cup of chopped walnuts;

3 organic navel oranges, sectioned and chopped broadly after removing pith and skin – save the skin for zest;
3 Granny Smith or other tart apples, chopped broadly (I like to leave the skin on for color);
1 1/2 teaspoons of orange zest;
* 1/4 cup of white sugar; and
* 1 tablespoon of cinnamon.

Wash the fresh cranberries. Throw out any berries that are discolored or soft. Throw them into the food processor. Put them into a mixing bowl and add everything else. Mix. Be sure to taste-test for sweetness – you might want more or less sugar. Refrigerate overnight (if possible). At least for 4 hours, to let it all come together. Enjoy!

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Honey-Mustard Dressing

Posted on September 3, 2008. Filed under: Salads |

5. Honey-Mustard Dressing

4 cloves garlic, peeled
1 cup olive oil
1/3 cup mustard
1/2 cup honey
1/3 cup vinegar

Equipment: Cusinart or blender, small jars/containers

Puree til all ingredients are mixed, and dressing takes on a smooth, creamy consistency. Distribute into jars. Honey Mustard Dressing keeps in fridge for about a week. This is great as a salad dressing or as a dip for crudites.

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Zesty Corn Quesadillas and Spinach Salad

Posted on June 16, 2008. Filed under: Main Dish, Meatless, Quick & Easy, Salads, Sandwiches |

Zesty Corn Quesadillas


Prep Time: 10  Minutes
Cooking Time: 15  Minutes
Servings: 4

Nutritional Information

Per Serving

Calories:300
Total Fat:13 g
Saturated Fat:6 g
Cholesterol:25 mg
Sodium:530 mg
Carbohydrates:34 g
Fiber:3 g
Protein:12 g
% Daily Value
Vitamin A:4 %
Vitamin C:6 %
Calcium:25 %
Iron:10 %
Ingredients

Ingredients

  • 4  (7 to 8 –inch) tortillas
  • 1  cup low-fat Monterey Jack cheese, shredded
  • 1  cup DEL MONTE® Whole Kernel White Sweet Corn
  • 1/4  cup salsa
  • 1  Tbsp cilantro, chopped
  • 3  cups baby spinach leaves, washed
  • 2  cups DEL MONTE® Mandarin Orange Segments
  • 1/2  cup red onion, chopped
  • 2  Tbsp olive oil
  • 2  Tbsp white wine vinegar
Directions

Directions

  1. Heat a 10-inch ungreased skillet over medium heat. Place one tortilla into skillet and cook until starting to brown; turn
  2. Fill one side of tortilla with ¼ cup cheese, ¼ cup corn, 1 tablespoon salsa and some cilantro. Fold other half over cheese mixture. Continue cooking until golden brown and cheese is melted.
  3. Combine spinach, oranges and red onion in bowl. Combine oil, vinegar and reserved syrup. Toss dressing with salad.

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Ranch Dressing

Posted on April 29, 2008. Filed under: Mixes, Salads |

as posted by OSI on Family Corner “What did you do frugal today?”

1 tbs. powdered buttermilk
1 cup water
1 cup mayonnaise
and a little pinch or two of powdered garlic and dill weed

Put in a jar and shake.

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Apple and Poppy Seed Slaw: Kitchen Madonna

Posted on June 25, 2007. Filed under: Lunch, Salads, Side Dish, Vegetables |

8 cups shredded green cabbage (about 1 small head)
3 medium carrots, peeled, coarsely grated (about 2 1/2 cups)
3 medium Granny Smith apples, peeled, cored, coarsely grated
4 green onions, thinly sliced
2 tablespoons apple cider vinegar
2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup frozen apple juice concentrate, thawed
2 tablespoons poppy seeds

Mix cabbage, carrots, apples, and green onions in large bowl. Add vinegar and toss to coat.
Whisk sour cream, mayonnaise, apple juice concentrate and poppy seeds in medium bowl to blend. Add to cabbage mixture and toss to blend. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. This can be made 1 day ahead. Keep refrigerated. Toss to blend before serving.

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    My collection of recipes that I haven’t yet tried! I’m buried under paper here….

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